Abstract: Disclosed is a smoke tube combustion chamber that combusts fuel such as wood pellets to provide heat and smoke flavor to the food being cooked. The smoke tube may include two portions that rotate about one another to receive fuel, dispose of excess fuel or fuel waste, and combust the fuel, depending on the positions of the two portions. A flow path may communicate with the smoke tube to provide the necessary air flow to circulate the smoke and heat created by the smoke tube during use. The smoke tube may be a primary or secondary heat source within the appliance.

Abstract: Disclosed herein is a portable roaster used when outdoor cooking or camping is enjoyed. The portable roaster with improved portability and handleability can be changed into a single briefcase form so that it is easy for the user to carry it, can accommodate a windshield, a vertical transfer part, a charcoal plate, and a grill inside the body of the portable roaster so that meat can be grilled and eaten by, e.g., a barbecue grilling method outdoors through easy assembly, it is convenient to store portable roaster in a vehicle or warehouse, and the handling of the portable roaster is very convenient, and allows a cover to be used as a substitute for a table so that the portable roaster is highly versatile.

Abstract: A shell form and a method of using the shell form requires a wire form and a wire clip, a tortilla placed therebetween during the time that the tortilla is cooked in hot oil forming a taco shell.

Abstract: An apparatus usable in a kettle- or kamado-style grill instead of a conventional cooking grate. The apparatus includes a cooking surface support configured for support in a base of the grill in lieu of the conventional grate, and a complementary cooking surface supportable on the cooking surface support. The cooking surface support defines open fuel ports providing access to the fuel chamber. The apparatus may include a secondary fuel basket positionable within an open fuel port. An alternative apparatus comprises a unitary body adapted to be supported in the bottom portion of the cooking grill. The unitary body comprises a structural support portion configured to abut a bottom portion of the grill, and a cooking support portion spanning more than 50% of the area of the unitary body. The unitary body defines at least one open fuel port permit admission of additional fuel to the bottom of the grill.

Abstract: A method of producing bakery products, more particularly sandwich loaves or the like. The method consists essentially in preparing a dough, optionally, in fermenting said dough, in placing the dough in a mold, in performing at least one step of baking the dough present in the mold by means of microwaves, optionally, in performing another step of baking by other baking means, in detaching the resulting baked product from the walls of the mold, optionally, in cooling the baked product and/or the mold, and in demolding the baked product. The method is an effective, high-performance method of producing breadmaking products, notably crustless batch breads, by microwave baking, which is reliable, simple, inexpensive and give satisfaction in terms of industrial production and organoleptic quality.

Abstract: A grilling apparatus having a grate and a collection basin. The grate is configured to support food items during a cooking operation and includes a first, second, third, and fourth support member. The collection basin is configured to support the grate during the cooking operation and includes a domed bottom surface having an apex substantially centered in the collection basin, and a first, second, third, and fourth diversion channel along the domed bottom surface, where each diversion channel is configured to channel substances that fall from the grate. The collection basin also includes a first, second, and third basin void passing through the domed bottom surface, where the first basin void is positioned between the first and the second diversion channel, the second basin void is positioned between the second and the third diversion channel, and the third basin void is positioned between the third and the fourth diversion channel.

Abstract: Method and apparatus for a flexible, metal mesh food wrap made up of interlocking flexible metal rings or links which, together with the air pockets between the rings, act as an insulating layer as it is wrapped around the food item during and after the cooking process. The flexible, metal mesh is formed of individual interlocking rings being formed into a flexible sheet of metal mesh. The flexible metal mesh is wrapped around the meat item during the cooking process so that the rings and the air pockets thereinbetween act as a insulating layer to retain heat in the food item during and after the cooking process to allow the natural juices to permeate through the food item without the food item losing its heat so that heat and moisture loss are reduced in order to increase flavor and reduce shrinkage.

Abstract: A cooking appliance (1) of the grill or barbecue type, comprises a frame (10) supporting a cooking surface (2) on which foodstuffs to be cooked can be arranged, and a heating surface (3) arranged opposite said cooking surface (2). The frame (10) defines a housing (4) parallel to a horizontal plane (P) and designed to accommodate the cooking surface (2) between a storage position in which it lies on the bottom of the housing (4) and a use position in which it is inclined at an angle ? to said horizontal plane (P). The heating surface (3) is connected to the frame (10) by a hinge (5) allowing the displacement of the heating surface (3) between a passive position in which it closes the housing (4) and an active position in which it is inclined at an angle ? to the horizontal plane (P), the housing (4) is open and the cooking surface (2) can be deployed and positioned opposite the heating surface (3).

Abstract: A cooking utensil, such as a set of cooking tongs, whereby the fixed distal ends of the tongs are manufactured to contain a notch on each side of the tong end. Also the invention proposes a cooking vessel that has a rectangular orifice into which the distal end of the cooking tong can be inserted. Once inserted, the user would be able to twist the tongs such that each the wall of the cooking vessel would slide within each notch of the tong securing the cooking tongs to the cooking vessel enabling the tongs to be used as a handle for the vessel.

Abstract: Disclosed herein is a combination griddle and modular grilling frame comprising in one example a thermally conductive frame having a longitudinal dimension, a transverse dimension, and a lowermost portion forming a perimeter foot. The grilling frame may also provide a transverse divider extending between opposing sides of the perimeter foot. The transverse divider in one example having: a first longitudinal side and a longitudinally opposing second longitudinal side. Also provided is a thermally conductive grilling surface extending between the first longitudinal side of the transverse divider and the portion of the perimeter foot facing the first longitudinal side of the transverse divider. Generally, the area bounded by the second longitudinal perimeter foot and the portion of the perimeter foot facing the second longitudinal side is substantially unobstructed and comprises a surface defining an insert shelf for fitting of a grilling surface such as a perforated plate or mesh panel.

Abstract: The present invention relates to an improved grill grate wherein an automated cooking oil system is incorporated into the design of said grill grate. The invention includes a grill grate that has a plurality of outlet holes that align the top surface of the grill grate. The invention also includes a cooking oil pumping system that is in connection with the grill grate.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: The present invention relates to an infrared-style broiler sized to be portable, safe, and occupy minimal space, while still providing surface area for use in warming foods. The warming surface may be heated from below by way of radiant heat and/or may be heated by way of venting hot air from the inside of the broiler to the warming surface by way of vents.

Abstract: A grill and a burner assembly therefor. The burner assembly utilizes a V-shaped firebox having a V-shaped combustion chamber containment wall, which defines a combustion chamber of significantly reduced volume. The burner assembly can also have a V-shaped outer insulating wall which is positioned outside of the combustion chamber containment wall such that an insulating gap is formed between the inner V-shaped wall and the outer V-shaped wall. A burner element preferably extends longitudinally within the combustion chamber of the firebox above the bottom of the V-shaped combustion chamber containment wall.

Abstract: An efficient reversible grilling device is used for grilling, broiling, frying, baking, boiling and steaming. It is a single element made of rigid heat conductive material with one side being flat and the other side having a plurality of nesting recesses for spherical and ovate food products. The maximum height of the reversible cooking device is ? inch. Each of the plurality of nesting recesses has a depth greater than 50% of the height of the grilling device. A plurality of orifices cut through the element in the areas of the nesting recesses and in the areas away from the nesting recesses. Either surface can be used to prepare foods while providing fat and grease drainage.

Abstract: Edges of English muffins and certain other types of bread products known to burn during toasting are protected from burning by a bread product edge toasting shield. One embodiment of the bread product edge shield is a baffle formed of orthogonal or substantially orthogonal metal strips. A second embodiment is a cylindrical tube. The edge toasting shield blocks infrared energy waves that would otherwise be incident upon the bread product edges at angles of incidence less than about eighty degrees relative to horizontal.

Abstract: A portable cooking apparatus includes a plurality of panels temporarily coupled to each other and a plurality of rods. Each panel includes a top edge and a bottom edge opposite the top edge. At least two of the plurality of panels each include a plurality of slits. Each slit of the plurality of slits extends from the top edge of a panel toward a bottom edge thereof. The plurality of rods removably extend between two panels of the plurality of panels, each rod of the plurality of rods being inserted into a first slit of the plurality of slits formed in one of the two panels and a second slit of the plurality of slits formed in another of the two panels.

Abstract: An autonomously rotating cookware adapted to more evenly cook a food item within a cooking space presenting variable temperatures, includes a rotatable member and a thermally activated active material element, such as a shape memory alloy wire, drivenly coupled to the member, such that heat by-product during the cooking process causes the element to activate and activating the element causes the member to rotate, so that the food item is alternatively exposed to the variable temperatures.

Abstract: A heating system for hot water and conditioned air uses electromagnetic energy created by one or more magnetrons operated by high voltage transformers. The heating system includes oil cooled transformers and magnetrons. Using radiators in the form of heat exchangers, heat recovered from the transformers and magnetrons is dissipated directly into the path of the return air and the air handler blower. The magnetron heating system includes a coiled conduit sized to allow complete heating of the fluid flowing therethrough. The conduit has a conical shape to allow upper magnetrons to heat the outside of the conduit and lower magnetrons to heat the inside of the conduit.

Abstract: A tool for removing an interchangeable cooking insert from a grill has a handle end and an engagement end. A handle extends from the handle end toward the engagement end. A support arm extends from the handle toward the engagement end. The support arm has a first lateral edge defining a first lifting hook and a second lateral edge defining a second lifting hook. The first lifting hook and second lifting hook are configured to engage a portion of the cooking insert. A support pin extends across the support arm between the first lateral edge and the second lateral edge. A latch member is pivotally coupled to one of the support arm and the handle. The latch member includes a first end selectively engageable with a portion of the cooking insert and a second end extending through the handle for actuation of the latching member by a user.

Abstract: A device and a method for removing a liquid, foam, fat or other solid or liquid material or anything else that a user wants to remove or separate from a remaining liquid or solid that is left in a container.

Abstract: A food preparation apparatus and method, including an inventive shelving system, is provided. In accordance with some embodiments, an exemplary embodiment of a food preparation apparatus of the present invention includes at least, but is not limited to, a frame assembly including a permanent shelf secured to the frame assembly, a multiplicity of selectable shelf features vertically offset from the permanent shelf and attached to the frame assembly, and a first non-permanent shelf vertically offset from the permanent shelf and supported by a select number of the multiplicity of selectable shelf features. In an exemplary embodiment of a food preparation apparatus of the present invention, the permanent shelf provides a flavor infusion region.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof includes a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steamflow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Abstract: A grill assembly including a grill and at least one handle. The handle includes a grip and a connector. The connector includes a first plate connected to the grill, a second plate connected to the grip, and a saddle adapted for placement on an edge of a bowl of a barbecue apparatus. The saddle includes a top and first and second panels respectively extending to the first and second plate from the top. The second plate extends below an edge of a cover laid on the bowl when the top is placed on the edge of the bowl.

Abstract: An outdoor food frying apparatus includes a frame having a pot support, a burner element supported upon the frame, and a pot that removably fits the frame. The pot has end walls, a rear wall, a front edge portion, and a bottom wall that gradually increases in curvature from said rear wall to said front edge portion. A basket is pivotally attached to the pot rear wall with one or more hinges. The basket is correspondingly sized and shaped to fit the pot interior. The basket is movable about the hinge between cooking and food discharge positions. The lid is pivotally attached to the pot. The lid is movable between a cooking position wherein the lid covers the pot upper opening and food discharge position wherein the lid rotates at least 180 degrees from said cooking position, forming a tray for receiving food discharged from the basket.

Abstract: Apparatus for cooking foods such as pasta rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking within the container, the container and the basket configured to have cooperating selectively engaging support members for alternatively positioning of the basket in the liquid for cooking of the food and repositioning of the basket above the liquid to provide for straining of the food.

Abstract: A heating rack includes a plurality of elongate collector units (26), each elongate collector unit including an elongate support section (126) which defines a contact surface for supporting an object (16) to be heated and an elongate collector section (226) shaped to define a channel (35) for receiving exudate flowing via the support sections from a supported object and, in use, to direct the exudate to a collection zone at an end of the channel, wherein the support section and collector section are spaced apart over at least a part of the length of the elongate collector unit.

Abstract: Apparatus for heating a wedge-shaped food product, such as one or more slices of pizza, includes an assembly and a handle mechanically connected with the assembly. The assembly includes a first arm including a side wall and a floor, and a second arm including a side wall and a floor. The second arm is pivotably connected with the first arm such that the wedge-shaped food product can be held between the first arm and the second arm with the wedge-shaped food product being supported by the floors of the first and second arms and abutting the side walls of the first and second arms. Additional supports may be provided between the arms. The handle may be removeably connected with the assembly, for example, via a riser.

Abstract: An apparatus for use with a commercial grill to increase safety, efficiency, and organization. The apparatus includes a barrier extending upwardly from the cooking surface, and extending along the backsplash of the grill, the barrier having an accessory staging feature along a topmost portion, the topmost portion being at least eight inches above the cooking surface. The accessory staging feature can support one or more accessories. The invention may thereby increase usable grill surface area. The apparatus can also include an attachment assembly for attaching the barrier to a standard backsplash, or the barrier can be an integral extension of the backsplash. The invention substantially reduces the likelihood of ventilation/exhaust well fires. The invention makes cleaning the factory backsplash much easier, because the backsplash is substantially protected from splatter by the invention. The invention substantially protects the stainless steel or tile kitchen back wall from splatter, smoke, grease, and soot.

Abstract: A tabletop grill generally includes a housing, a heating element disposed within the housing, and a grill plate configured to be removably mounted on the housing. The grill plate and the housing are magnetically connectable to retain the grill plate on the housing.

Abstract: The invention relates to a barbecue having a grill grate and a coal surface. The barbecue can be brought into a usage state and into a transport state.

Abstract: An indoor range-top grill allows a user to substantially duplicate outdoor grilling indoors. In some embodiments, the indoor range-top grill sits on top of a gas or electric burner of a stove and uses heat from the burner to grill and cook food. Typically, the indoor range-top grill comprises a grill enclosure having an opening at a top and a hole at a bottom, a burner shield positioned inside the grill enclosure, and a grate positioned above the burner shield. The hole allows heat and flame from the burner through to heat the burner shield. In some embodiments, the burner shield comprises a heat director integrally coupled to a grease ring. Preferably, the heat director burns grease, which thereby adds true BBQ taste/flavor to the food. The grease ring typically guides food residue away from the hole, trapping the food residue between the grease ring and the grill enclosure.

Abstract: A device for configuring foil for use in cooking food comprising: a base portion; a first plurality of rotatable elements operatively associated with the base portion; a support mounted on the base portion; and a second plurality of rotatable elements operatively associated with the support; the support operating to pivot relative to the base portion so as to allow entry of foil between the first and second plurality of rotatable elements in a first position and engagement of the first and second plurality of rotatable elements in a second position; whereby in the second position the first and second plurality of rotatable elements impart a configuration to the foil.

Abstract: A grill has a base that supports a grill body. A right and left lid are hingedly affixed to the grill body. The lids interconnect to ensure that they open and close together. A plurality of vents is defined by an upper surface of the lids. A shelf having a right portion, a left portion, and a rear portion substantially surrounds the grill body except for the operator position to the front of the grill body. The shelf and the right side of the grill body define a right retracting space. The shelf and the left side of the grill body define a left retracting space. The lids pivot outwards into the left and right retracting spaces to retracted positions wherein the uppermost portions of the lids and the uppermost surface of the grill body are substantially even with or below an upper surface of said shelf.

Abstract: Provided is a sliding grill fixing apparatus, which is installed on a sliding grill. The sliding grill fixing apparatus includes an actuating lever that runs across a sliding grill in a horizontal direction between opposite inner faces of the sliders and has a grip in the middle thereof, actuating legs that protrude downward from opposite ends of the actuating lever, actuating hinges that are disposed between the actuating legs and the opposite inner faces of the sliders in a horizontal direction, driving brackets that are moved in one direction by rotation of the actuating legs, actuating brackets that move together with the driving brackets to be inserted into the fixing recesses, and fixing hinges, each of which is disposed between each actuating bracket and the outer face of each slider and is hinged to the outer face of each slider such that each actuating bracket can rotate.

Abstract: A barbecue grill assembly comprises a firebox having a bottom and first and second ends, side walls extending from the first and second ends, and a pair of lids each hingeably connectable to an upper portion of one of the side walls and separately movable between open and closed positions. The pair of lids forms a cooking enclosure with the firebox when in their closed positions.

Abstract: A portable grill may be provided. The portable grill may be quickly assembled and dissembled. The portable grill may be transported in a portable case. The portable grill may support a grill surface or skewers. The portable grill may comprise an adjustable ventilation mechanism.

Abstract: A fire pan provides a table-top or ground-supported pan or tray to hold a source of heat such as charcoal, burning wood, gas burner, and so forth. The pan places the heat source away from a surface, thus not damaging lawns, tabletops, parking lots, sidewalks, or other supporting surfaces. The pan may support one or more Dutch ovens, thus providing a “fire pit” of modest size, foldable into a very small envelope. Handles are extendible away from the pan for handling or moving, even when hot coals are present. The legs below are curved to fold up along the contour of the bottom surface of the pan.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: A flipping grilling grate includes a primary grate member with a food contact surface and four pivot posts formed in diametrically opposed pairs. The grilling grate also includes a secondary grate member with a food contact surface 7and four pivot post formed in diametrically opposed pairs. A first pair of opposed pivot posts on the primary grate member mate with a first pair of opposed pivot posts on the secondary grate member and a second pair of opposed pivot posts on the primary grate member mate with a second pair of opposed pivot posts on the secondary grate member when the primary and secondary grate members are assembled together.

Abstract: A cooking system and a method for cooking food products. The cooking system comprises a forced-convection cooker having a conveyor continuously conveying stacks of product-laden trays through a cooking chamber. Fans in the cooking chamber establish a generally vertical convection path traversed by the conveyor. Foraminous bottoms in the trays allow cooking fluid in the convection path to be forced through the trays and products.

Abstract: An oven rack is received in an oven above a lower surface of the chamber and having a bake element mounted in the chamber either above or below the lower surface. The oven rack is configured to support cooking ware on one of the lower surface of the oven chamber or on rack shelf portions provided in sidewalls of the chamber. The rack includes a first portion having a substantially planar top surface, a second portion having a substantially planar lower surface spaced from the top surface and it is also configured to support the rack in one of the rack shelf portions or on the lower surface of the oven chamber. First and second walls extend between these first and second portions whereby the walls have a first dimension slightly greater than a height from the bottom surface of the oven chamber to a top of the bake element when the bake element is mounted above the lower surface.

Abstract: The embodiments disclosed herein is having designed specifically for the use in cooking of ribs such as beef ribs, pork ribs etc. although it has been found that the apparatus disclosed herein can also be utilized for other meats such as steaks as well as larger plainer vegetables such as large onions slices sliced eggplant etc. In general, the apparatus will be defined and described in its use relative to cooking of ribs or even understanding. If the disclosure relates to the device which improves upon known prior art cooking racks in that the rack members are not stationary but rather had it about a transverse horizontal axis which allows the need to be pasted on both longitudinal sides for even basting as well as allowing the ribs to be pivoted substantially half way through the cooking process such that the ribs are more evenly cooked on both sides.

Abstract: A food tray and tray insert are provided that are particularly adapted for use in a heated food holding compartment. Methods of storing cooked food are also provided using such devices. The devices and use thereof allows cooked food such as hamburger patties to be stored at elevated temperatures for extended periods of time without a significant deleterious effect on the organoleptic properties of the cooked food.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

Abstract: A fryer basket having at least one bottom panel that is normally retained in a closed relationship relative to side walls of the basket but which is released to pivot to an open position upon operation of a latching mechanism that is operable adjacent to a handgrip of a handle connected to the basket and wherein a blocking member carried by the at least one bottom panel prevents the latching mechanism from returning to its closed position until the at least one bottom panel is returned to its closed positioned after having been opened.

Abstract: The invention relates to a barbecue accessory comprising a chicken roaster for preparing poultry, in particular chicken, arranged vertically on a barbecue. The barbecue accessory comprises a chicken roaster formed from a poultry holder and a base plate, and a roasting hood extending over the chicken roaster and surrounding, at least partially the roaster. A gap, through which the hot gases coming from the barbecue penetrate into the roasting hood, is provided between the hood and the base plate of the chicken roaster when in the ready-to-use state.

Abstract: A food tray adapted for holding previously cooked food items is provided. The food tray has one or more sidewall structure openings to allow venting of the interior volume of the tray through the tray sidewall structure openings. The food tray allows food items contained in the volume of the food tray to be stored over an extended period of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food. The food tray may also include a slide member for adjusting the amount of venting through the sidewall structure openings. Also provided is a method of storing food within a food tray to be contained in a heated compartment.

Abstract: There is provided a system for continuously producing edible products filled with liquid material at the center, having a high liquid material filling factor without leakage of liquid material. The system for continuously producing edible products filled with liquid material at the center is characterized in that atmospheric air is sucked in extrusion of an edible product rope.

Abstract: The present invention relates to cooking grates for use in connection with grills, ovens and/or range tops. In one embodiment, the present invention relates to a cooking grate that is designed to be used in conjunction with a barbecue grill, where the cooking grate is designed to evenly distribute heat across the entire surface of the grate in order to eliminate, and/or reduce, any “hot” or “cold” spots thereon. In another embodiment, the present invention relates to a cooking grate that contains one or more heat transmitting members positioned in such a manner that heat is transmitted from the central portion of the cooking grate to the edge portions thereof, thereby facilitating a more even heat distribution across the entire cooking surface of the cooking grate.