Abstract: Active elements are described which modify the heating of foodstuffs and other microwave-heatable loads and which are responsive to changes of load dielectric properties with temperature or as a result of changes of state, composition or density during heating, to the presence of absence of loads, and to the presence or absence of adjacent dielectric materials. The active elements, which may be looped slots or strips, are constituted so as to be or become resonant or non-resonant during microwave heating of the load in response to the presence or absence of the load or the presence or absence of adjacent dielectric material. The elements conveniently may be constructed of electroconductive metal or artificial dielectric material.

Abstract: An insert for an oven, such as a microwave oven, includes an adapting mechanism compatible with a drive mechanism of the oven, a food treatment element, and at least one drive shaft coupled between the food treatment element and the adapting mechanism. The insert converts rotational forces conventionally used for driving a turntable into forces for driving a food treatment element, such as a rotisserie element.

Abstract: An apparatus for preparing beverages comprises a liquid container and a drink medium container including a housing having a tubular member extending downward into the liquid container. The drink medium container includes a filter apparatus capable of containing a drink medium. A drink container includes a tubular liquid inlet in fluid flow communication with the drink medium container. The liquid container is in fluid communication with the drink container such that when liquid in the liquid container is heated, the liquid can flow upward from the liquid container through the tubular member, filter apparatus, and through the tubular liquid inlet into the drink container. The liquid container includes a double wall construction to maintain the temperature on an outer surface thereof at a relatively low level.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: An antibiotic microwave oven for cooking a foodstuff within its cooking chamber utilizing high frequency energy, including an antibiotic layer provided to the cooking chamber for killing bacteria bred within the cooking chamber contaminated by the foodstuff being cooked and for preventing the propagation of harmful microbes. The antibiotic layer is formed of zeolite-Ag, thus killing escherichia coli, salmonella typhimurium, pseudomonas aeruginosa, and bacillus alvei.

Abstract: A domed-shaped oven relies on induction technology to provide heat. In particular, the oven has a dome or igloo shape, preferably modeled as an Italian dome oven, for use in a commercial pizza facility. The dome is made of a heat conducting and holding material such as concrete or stone. In the bottom of the oven, a magnetically susceptible plate is interposed between two layers of concrete. Beneath the lower layer of concrete, an induction coil provides the energy necessary to inductively heat the plate sandwiched between the concrete layers. In alternative embodiments of the present invention, additional plates are interposed between layers of concrete throughout the dome. Additional induction coils are provided proximate each of those plates.

Abstract: A stacking arrangement for simultaneously microwaving plural food filled plates together. Hollow rings with outwardly sloping sides each having side oval through-holes and upper edge grooves are placed on food filled plates so that the plates can be stacked on top of each hollow ring. A cover with outwardly sloping sides has a handle with a lid and through-hole adjacent to the handle covers the top food filled plate in the stack. The stack can be placed in a microwave, heating oven, refrigerator or freezer. The through-holes in the rings and the cover act as vents to allow heat to be evenly dispersed about the food and to allow the food to be more evenly cooked when being microwaved. The cover and rings can be made of microwaveable plastic such as polypropylene. When not being used the rings can together be inserted into the cover for storage.

Abstract: Active elements are described which modify the heating of foodstuffs and other microwave-heatable loads and which are responsive to changes of load dielectric properties with temperature or as a result of changes of state, composition or density during heating, to the presence of absence of loads, and to the presence or absence of adjacent dielectric materials. The active elements, which may be looped slots or strips, are constituted so as to be or become resonant or non-resonant during microwave heating of the load in response to the presence or absence of the load or the presence or absence of adjacent dielectric material. The elements conveniently may be constructed of electroconductive metal or artificial dielectric material.

Abstract: Foods cook especially effectively in microwave ovens when raised above the level of the floor of the oven, and arrayed to occupy the volume of the oven chamber while the food portions, such as bacon strips, are hung to permit grease to rapidly drain from the cooking strips. The disclosed system 10 includes a dish 12 sized to catch the resulting liquids. Food supports 14 which attach to protrusions 28 projecting up from the bottom of the dish. The system is held together for sale or storage by a clip 80 which attaches to these same protrusions to trap the upright supports in the dish cavity. The dish preferably includes a handle 24 with cooling ribs 26.

Abstract: Portable apparatus for use in a microwave oven removably supports and rotates a food treatment attachment simultaneously about first and second orthogonally related axes within the oven. A wheel of the apparatus frictionally engages the oven floor as the apparatus is rotated by the turntable drive mechanism of the oven. Rotation of the friction wheel imparts rotational movement to a food treatment attachment so that the attachment is simultaneously rotated about first and second orthogonally related axes.

Abstract: A grid includes a rectangular rack, a drip plate mounted on the rack, a cooking grid supported on the drip plate, a plurality of halogen lamp tubes transversely arranged in parallel on the rack, a plurality of far-infrared ceramic tubes respectively sleeved onto the halogen lamp tubes and heated to emit far-infrared rays for cooking foods on the cooking grid.

Abstract: A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating remains resistant to grease and moisture issuing from food at temperatures in the range of about -20.degree. F. to 425.degree. F.

Abstract: A microwave oven has an auxiliary cooking device disposed within a cooking chamber for fixing foodstuffs to be cooked. The auxiliary cooking device includes a supporting base placed on the cooking chamber, a coupling member coupled on the supporting base, a main fixing bar on which relatively large foodstuffs are fixed, and a plurality of auxiliary fixing bars on which relatively small foodstuffs are fixed. The main fixing bar is supported on the supporting base or the coupling member. The auxiliary fixing bars are removably mounted on the coupling member.

Abstract: The apparatus for preparing a snack food product without the use of cooking oil includes an insulated housing with a product conveyor extending therethrough. A combination of overhead infra-infra red source and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter jets are positioned above and below a subsequent length of the belt and a superimposed hold down belt restrains the products from scattering. A dryer zone with fast moving hot dry air is provided to reduce the product moisture to a desired final end point.

Abstract: A microwave oven with built-in food covering mechanism, the microwave having a body defined by a top, bottom, sides and rear. A door is hingedly connected to the body and is opened to reveal an open interior of the body. A covering member is suspended within the oven interior and is operably connected to an electric motor built into the microwave body. The motor includes a rotating gear head which rotates in one of two directions to either wind or unwind the cord to either elevate or lower the covering member within the interior. A microprocessor energizes and deenergizes the motor and is operated by any of a selection of spring loaded, pressure actuated or sensing switch assemblies within the microwave interior.

Abstract: An assembly of elements is provided for cooking elongated foods in a microwave. The assembly having a lid, a base and a tray. Food is placed on the tray which is then placed on the base. The base contains a steam producing liquid at a level below the bottom of the tray. The lid placed on the base covering the tray and food. The assembly is then placed in a microwave. As the liquid is heated, steam passes through the tray, through apertures, over the food and out the lid.

Abstract: A heat retentive server adapted to the inductively heated comprises a central portion comprising a heat storage member comprising a material which is susceptible to being heated by induction; and an outer peripheral member connected to the central portion so that said outer peripheral member and the central portion are substantially thermally insulated from each other. Preferably, the server is provided with heat insulation constructed and arranged with respect to the heat storage member so that heat is caused to primarily flow upwardly from the heat storage member. Also preferably, the outer peripheral member and the central portion are substantially insulated from each other by means of a thermal break.

Abstract: The invention provides a sealed, expandable, automatically self-venting container for cooking microwavable foods in a microwave oven. The container has a pull-tab lid, a vent-hole, a vent-hole cover, an expandable casing, and a microwavable food charge such as corn kernels.

Abstract: A construction for container charge of popcorn to be heated in a microwave heating operation is provided. The construction generally comprises a flexible single-ply bag having a microwave interactive construction secured thereto. A variety of embodiments are described. An arrangement including a charged popcorn therein is also provided. Further, methods of constructing such arrangements of methods of use are described.

Abstract: The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or partial period of the cooking and/or heating time. The food product may be frozen prior to processing, and may consist of an outer wrapper and an inner filling. It is desirable that after a relatively short cooking and/or heating process, the outer wrapper becomes crispy with a uniform golden-brown color while the inner filling reaches a desired temperature.

Abstract: A container for cooking and browning pot pies and similar food items in a microwave oven is disclosed. The container has a susceptor layer positioned between the top panel and the pot pie. A pan for containing a food item and having a susceptor lining for further cooking and browning the food item is located below the susceptor layer. The arrangement of susceptor layer in connection with the pan provide for the desired degree of cooking and browning the food item without the need to remove the food item from the transporting container.

Abstract: A container for storing and cooking food, especially microwave cooking of popcorn, and for use as a container in which to serve the popcorn after it is popped. The container of the invention comprises a bag having front and back panels that define a cooking chamber between them, and a fold-over flap that projects from the back panel and defines an expansion chamber in communication with the cooking chamber. A microwave susceptor is provided in the front panel to absorb microwave energy during microwave cooking to heat and cook the popcorn in the cooking chamber, and as the popcorn expands during the popping cycle, the cooking and expansion chambers expand to form a single large interior volume for containing the popped popcorn. The front and back panels and the fold-over flap define a tripartite structure which is folded flat during shipment and storage, and which is placed flat on the front panel when it is desired to pop the popcorn.

Abstract: A microwavable tortilla bowl making device including an exterior rounded bowl portion having a plurality of vertically disposed slots therethrough in a spaced relationship. The exterior rounded bowl portion receives a flat tortilla therein. An interior rounded bowl portion is dimensioned for positioning within the exterior rounded bowl portion. The interior rounded bowl portion has a plurality of vertically disposed slots therethrough in a spaced relationship. The interior rounded bowl portion is positioned over the flat tortilla within the exterior rounded bowl portion whereby the flat tortilla conforms into a bowl-shape.

Abstract: A microwave popcorn package is provided. The package generally comprises plies of flexible material, such as paper, bonded or adhered to one another, with a microwave interactive construction therebetween. The laminating adhesive between the plies is applied in a preferred pattern, to advantage.

Abstract: A plant for pasteurizing or sterilising solid or liquid food products subjects the previously packaged products to heat treatment using microwaves in a pressurized chamber, in order to guarantee its conservation for long periods of time. At least three phases of operation include a rapid heating phase of the products, up to a temperature which is slightly lower than the pasteurizing or sterilising temperature; and a temperature equalising phase, and a cooling phase. The pressure inside the pressurised chamber, during the phases varies as a function of the temperature reached by the products. The plant includes a number of tubular elements (2, 3, 4; 11, 12, 13, 14), each of which consists of a number of sections (2a, 3a, 4a; 11a, 12a, 13a, 14a) cylindrical in shape and of a small diameter, each tubular element having devices for inserting and removing from it the products to be treated and for varying the ambient pressure inside it, as function of the temperature reached by the products.

Abstract: A food container having provision for storing a freezable chilling medium and having a valve for venting steam. The food container is divided into a food storage chamber and a chilling chamber for holding the chilled medium. These chambers are separated by a wall having an opening at the top enabling fluid communication between these chambers. The container is closed by a removable lid. A steam relief valve is disposed in the lid, sunken into a depression formed in the lid, so that the valve body is substantially flush with the lid. A handle in the form of ears projects from the valve for easy grasping. The valve is opened for microwave cooking of stored food, and closed for chilled storage. When heating, the chilled medium is removed. Optionally, water is placed in the empty chilling chamber, and steam generated upon heating migrates into the food storage chamber, thereby steaming the food.

Abstract: A utensil body (1) and a lid (2) are made of a metallic magnetic material which generates heat when eddy currents are induced therein in order to cook food with heat which is applicable to any of boiling, steaming, sauteing, frying, casseroling, and baking or roasting, which utilizes the utensil body (1) applicable to both gas combustion heating and eddy-current heating, and which allows cooking to be performed using water, oil or air as a cooking medium.

Abstract: According to the present invention, water is placed in a water reservoir constructed of plastic microwave-transparent, pressure-resistant material. A funnel positioned on the upper surface of filter compartment is supported on the upper edges of the water reservoir with the spout extending downwardly into the water reservoir. A lower filter is placed into the filter compartment, and coffee grounds or other espresso particulate substance is placed on upper surface of the lower filter. An upper filter is then positioned on the upper surface of filter compartment to restrain the coffee grounds or other particular substance during brewing. A filtrate reservoir is placed over the funnel, and twisted, thereby engaging threads to join the water reservoir and the filtrate reservoir. A filtrate splash cover is attached to the upper edges of the filtrate reservoir. The assembled espresso device is placed into a microwave oven.

Abstract: A bake stuff cooker 10 includes: a main body case 1; a mount plate 2 attached on an upper surface of the main body case 1 for mounting a cook stuff; a heating plate 3 pivotally switchable between a facing position facing the mount plate 2 to form a gap corresponding to the thickness of the cook stuff above the mount plate 2 and a separating position separating from the facing position; the heating plate 3 forming a heating face on an upper surface and/or a lower surface thereof; a lid 5 for forming another gap corresponding to the thickness of another cook stuff above the heating plate 3 and for covering the heating face 31a on the upper surface of the heating plate 3; an induction heating coil 11 for heating the heating face; a control unit 9 for controlling to drive and stop the induction heating coil 11; and a thermistor 92 for detecting a temperature of the heating face, wherein the control unit 9 is provided with a drive time setting circuit 93 for setting a drive time of the induction heating coil 11 in

Abstract: A microwave-oven, cooking kit to brown, edge-heat and remove fat from meat and to crust bread that includes: (1) one or more flat metal plates, (2) two microwave-oven browning grills, (3) a by-product collection chamber and (3) apparatus to secure, manipulate, compress together and transport these members. These cooking members may be employed individually or in various combinations. The two microwave-oven browning grills are designed to be employed vertically and horizontally. In operation, when vertical, melted fat and other liquid by-products are removed by gravity and compression.

Abstract: A freestanding shelving unit for supporting a first and second foodstuff within a microwave oven having an internal oven compartment with a support surface. The unit includes a generally planar, lower base member and a generally planar, upper platform member. The base member has a top surface for receiving the first foodstuff, a bottom surface receivable on the support surface of the oven compartment, and an outer periphery defining a proximal and a distal edge. The upper platform member has a top surface for receiving the second foodstuff, a bottom surface, and an outer periphery defining a proximal and a distal edge. A yoking portion is provided to extend from a first end supported at the proximal edge of the base member to a second end supporting the upper platform member at its proximal edge a spaced-apart distance from the base member. The upper platform member extends freely from the yoking portion at least partially over the base member.

Abstract: A microwave oven includes a cooking chamber in which either microwave cooking or hot air convection cooking can be performed. A cooling chamber is situated rearwardly of the cooking chamber for housing a motor and cooling fan. A rear cover of the cooling chamber includes air intake and air exhaust holes formed therein for circulating a cooling air flow produced by the fan. The cover includes a vertical central surface in which the air intake holes are formed, as well as additional surfaces extending obliquely forwardly from respective edges of the central surface. The additional surfaces include a top surface, a bottom surface, and right and left side surfaces. Each of those additional surfaces, except for one of the side surfaces, includes air exhaust holes. Each of the air exhaust holes includes a rearward projection extending thereabove to resist the entry of water.

Abstract: A container for use in connection with the exposure of edible matter to microwave radiation. The container comprises a base tray and a lid. The lid is formed from a sheet of material which absorbs microwave radiation and is heated by it, and has a plurality of openings formed in it to allow escape of moisture during heating of the product. The lid is so folded or constructed that the distance through the openings from one side to the other side of the lid is greater then the thickness of the material of the lid.

Abstract: A microwavable container has an active microwave energy heating element to distribute energy. The active microwave energy heating element includes a plurality of loops interspersed with islands. Similar structures may be used in the tray to distribute energy through the tray. Alternatively, resonant loops interconnected by transmission lines may be dispersed over the tray to distribute energy.

Abstract: A microwave cooking device is provided including a rigid body construction. A microwave susceptor is separate from the body construction and disposed within the body construction adjacent the bottom portion to receive food. The susceptor becomes hot in the presence of microwave energy. A saucer-shaped metal plate is disposed beneath the susceptor at a predetermined spaced apart distance. The metal plate is part of a support assembly which is separately mountable to the body construction. The bottom portion of the body construction includes one or more support ribs for spacing the susceptor away from a remainder of the body construction. A dead zone may be provided in the susceptor adjacent each support rib. At least one retaining lip is provided to engage an edge of the susceptor, thereby retaining the susceptor with the body construction during use. The metal plate may include a central aperture. The device may be used to cook popcorn or other food items.

Abstract: An apparatus (1) for use in heat treatment of for example French fried potatoes (10). This process takes place in a treatment chamber (3) where the product is exposed to intensive heat radiation from a number of quartz tubes (14) while they constantly are turned by means of a rotating driving wheel (15) with a number of carriers (16) placed along the periphery. Humidity, smoke and smell separated from the product during this process are sucked off by means of a ventilator (17) which leads the polluted air through a filter device (4) via a convector (5) between the treatment chamber (3) and the filter device (4). The whole arrangement is built up into a cabinet (2) which on the top and at the bottom is provided with ventilation openings (26, 27) through which secondary air is flowing for cooling the polluted air flowing through the convector (5). Thereby a heat exchange effect is obtained for reducing the sucked off temperature to an acceptable level before the air reaches the filter device (4).

Abstract: A pulsed electric field treatment device for the sterilization and preservation of pumpable food products having a at least two electrodes and an insulator and particularly suited for the inactivation of vegetative and bacterial spore microorganisms. Each electrode includes an electrode flow chamber for making electrical contact with the pumpable food product and for allowing the pumpable food product to flow through the treatment device. The insulator is situated between the electrodes and includes an insulator flow chamber positioned between the electrode flow chambers and provides for the flow of pumpable food product from one electrode flow chamber to the other. A high voltage pulse generator applies a high voltage signal of variable voltage, frequency and pulse duration to the electrodes. The electrode and insulator flow chambers may employ a variety of sectional and cross-sectional geometries including tubular, cylindrical, rectangular, elliptical and non-uniform design.

Abstract: A concave induction cooking surface (12) for wok cooking that consists of a concave glass surface (16) with a concave induction coil (14) located underneath, which are all mounted onto a cooking unit (10) that contains a control knob (18) and a visual display (20).

Abstract: A microwave heating package for containing a food item to be cooked in a microwave oven including a top wall, a bottom wall and a side wall. A microwave interactive layer is affixed to the bottom wall for converting microwave energy into heat. The side wall is scored to define a first end flap and a second end flap. Each end flap is partially separable from the remainder of the package along the scoring and is hingedly connected to the bottom wall such that the separable portion of each end flap is pivotable from a first unseparated position to a second position located underneath the bottom wall.

Abstract: A device for cooking meatballs, which may be made for use in a microwave oven, conventional oven or stove-top. The invention comprises a horizontal drip pan having a plurality of relatively short vertical pegs projecting upward from the bottom, spaced throughout the pan sufficiently apart to allow each meatball to be impaled on a peg without touching its neighbor meatball. Each peg has a disk-like stop for supporting a meatball, and preventing it from sliding down the peg into the bottom of the pan. The pan is preferably fabricated of microwave-oven safe material, but can also be made of metal and covered with Teflon.RTM. or a similar anti-stick coating for better cleaning in stove-top or regular oven use. The pan is preferably dishwasher safe for easier cleaning.

Abstract: A microwaveable container is formed of a three part laminate structure including a middle layer of plastic impervious to liquid oils, water vapor, gas, and moisture, an inner layer of fibrous material joined to one side of the middle layer, and an outer fibrous layer joined to the other side of the middle layer. The seams are configured to enable the complete or essential prevention of leakage of oil, moisture, volatile flavoring agents, water vapor and oxygen through the container walls. Oils which are liquid at room temperature may be sealed and stored in the container without refrigeration to a temperature below the melting point of the oils.

Abstract: The microwave oven has a support located above the rotating circular plate. One food product may be placed on the support and another on the circular rotating plate. The two food products may be heated for different periods of time. A space is provided which permits the easy removal of the food product located on the rotating circular plate without removal of the support.

Abstract: A self-supporting layer of flexible etchable metal having a thickness of about 1 micron has a plurality of apertures formed therethrough and has a layer of etchant resistant material on each face of the metal layer in a pattern completely overlying the metal layer and the periphery of the plurality of apertures.

Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.

Abstract: A microwave oven with built-in food covering mechanism, the microwave having a body defined by a top, bottom, sides and rear. A door is hingedly connected to the body and is opened to reveal an open interior of the body. A covering member is suspended within the oven interior by a length of cord which extends through the top of the oven and is connected to an electric motor built into the microwave body. The motor includes a rotating gear head which rotates in one of two directions to either wind or unwind the cord to either elevate or lower the covering member within the interior. A microprocessor energizes and deenergizes the motor and is operated by either a key entry and a program memory or by a lever arm switch and limit switch assembly within the microwave interior.

Abstract: There is disclosed a heating system for producing food stuffs such as a paste food stuff having minced flesh of fish meat as a raw material. The heating system comprises: an electrode row or rows, in which a plurality of roller electrodes are disposed in parallel to one another; and a water permeable film or films trained across the roller electrodes making up the electrode row or rows. The food stuffs are conveyed by the movement of the water permeable film or films and electrical power is supplied to the roller electrodes in such way that electric current flows between pairs of the roller electrodes along current paths extending through the water permeable film or films and the food stuffs to make the food stuffs generate Joule heat. With this arrangement, the food stuffs are quickly heated. The food stuffs are also guided by the water permeable film or films.

Abstract: A folded microwavable arrangement is provided. The arrangement includes a folded bag having an interior, the bag being folded to define a portion of the interior with an upper portion and a lower edge, defined by a transverse folds in the bag. The arrangement also includes a releasable seal arrangement in a portion of the folded bag between the upper portion and the lower edge. The seal arrangement is oriented to inhibit contents in the interior from settling away from the upper portion and toward the lower fold line, when the folded bag is oriented with the upper portion oriented above the lower edge and with contents in the interior. Methods of folding such arrangements and using such arrangements are also provided.

Abstract: An improved cooking tray for microwave oven has a tray body and a plurality of supporting racks, separating racks, and skewers for supporting foods such as meat or bread for toasting and cooking in a microwave oven. By way of the transverse and longitudinal inserting seats disposed on the base of the tray body, the supporting and separating racks can be assembled to the tray body to hold the food to be toasted or cooked on the cooking tray. When meat is to be toasted, the meat slices can be put in the guiding slots formed by the separating plates aligning with and parallel to each other and extending upwardly on the base of the separating rack. And a skewer supporting the meat slices can be suspended upon a pair of the skewer openings at the top of the supporting racks in accordance with the size of the meat slices. Furthermore, the cooking tray can be provided with different top and bottom sides for use with certain foods to be cooked or warmed in the microwave oven.

Abstract: A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber therebetween. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber.

Abstract: An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric electrodes between which the food is pumped. The electrodes are connected to a high frequency energy source which passes current through the food to heat them based upon their own resistivity and the electrode gap. In another embodiment, two different functioning electrodes are used, connected in series, so as to provide long run times and high process temperatures.