Entries |
Document | Title | Date |
20080206420 | Air Fryer - An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product. | 08-28-2008 |
20080220137 | Skewer holder - A holder for shish kabob skewers having a body and a plurality of bores in one side thereof sized and shaped to simultaneously receive at least two spaced skewers. Each holder also having a knob for grasping and rotating the holder. Preferably, a heat shield at least partially surrounds the grasping knob. The bores being have separate regions adapted to receive skewers of different sizes. The holders being constructed of a low heat retention material, especially silicone to facilitate direct pick up from a grill by a user. | 09-11-2008 |
20080220138 | Process and Equipment to Deactivate Grains - The aim of this patent is a basically cylindrical vertical body where the displacement of grains occurs through gravity. | 09-11-2008 |
20080233257 | Cooking facilitator - A cooking facilitator which is preferably portable and well suited for use as both a timer and cooking process facilitator having particular usefulness with cooking objects which have a characteristic associated with establishing a cooking time such as the weight of a turkey in the case of deep frying a turkey or the thickness of a steak in deep frying the same. A gas flow timer for shutting off an overheated or unattended cooking system is also featured. | 09-25-2008 |
20080233258 | Method of producing cooked rice by intermittent heating - A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10° C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process. | 09-25-2008 |
20080241328 | PASSIVE HEATER - A passive heater including a carriage actuatable to move along a cooking surface and a cover. In one exemplary embodiment, the carriage may be positioned on a guide bar to direct movement of the carriage along the cooking surface. The cover may be connected to the carriage and positionable near the cooking surface. Advantageously, positioning the cover near the cooking surface provides for the retention of nearby heat. Thus, the top surface of a food item cooking on the cooking surface may be heated by placing the cover over the food item. In another exemplary embodiment, the cover has a lifted position and a lowered position. By moving the cover from the lifted position to the lowered position, the cover may contact the cooking surface to surround food cooking thereon. In another exemplary embodiment, the lowered positioned may be spaced upwardly from the cooking surface, allowing the cover to cap food thereon. | 10-02-2008 |
20080268121 | Barbecue firebox and method of operation - A barbecue cooking apparatus is provided. The barbecue cooking apparatus includes a firebox comprising a housing having solid walls. A charcoal tray is disposed within the housing, and one or more vents are disposed in the housing above the charcoal tray. One or more vents are disposed in the charcoal tray. An upper interior chamber within the housing above the charcoal tray is configured to hold wood and charcoal. A lower interior chamber within the housing below the charcoal tray is configured to provide a volume for the collection of wood ash. A duct is attached to the housing and forms a passageway from the lower interior chamber for heated air and wood smoke. | 10-30-2008 |
20080280000 | Method for Conducting at Least One Cooking Process - The invention concerns a method for conducting at least one cooking process in a cooking chamber of a cooking appliance based on a multiple number of parameters that can be entered through an input device of the cooking appliance, whereby, based on the parameters, at least one cooking product and/or cooking program and at least one starting and/or ending time of the cooking of at least one cooking product and/or for at least one cooking program and at least one cooking parameter can be selected, whereby, in dependence of the selection of the starting time and/or ending time in the selection of a multiple number of cooking products and/or cooking programs, an output device indicates when which cooking product is to be loaded into the cooking chamber and to be removed from the cooking chamber and/or, based on at least one parameter, that determines at least one cooking parameter, each cooking process is optimized with regard to the energy consumed by the cooking appliance, the required time and/or the weight loss of each cooking product and/or, in the case of a multiple number cooking products and or cooking programs, the sequence of cooking of the cooking products and/or of the cooking programs; and a cooking appliance for performing this method. | 11-13-2008 |
20080286429 | DEVICE AND METHOD FOR THE HEATING OF FOOD - The invention relates to a device for heating food comprising a frame, a pan or basket having an opening into which the food to be heated can be placed, which pan or basket can be coupled to the frame by means of coupling means and in which the frame comprises a heating element and a fan for circulating heated air in the pan or basket, and a drive for rotating the pan or basket about a non-vertical rotation axis during the heating of food in a heating position of the frame. The frame is designed such that the pan or basket can be coupled to the frame while the pan or basket is on a supporting surface with its opening directed upwards. The invention also comprises a method for heating food. | 11-20-2008 |
20080311264 | Grill plate - A grill plate includes a plurality of bars having a predetermined width, thickness and length that are arranged substantially parallel relative to each other with adjacent bars being secured relative to each other. A predetermined narrow spacing is provided between adjacent bars. The plurality of bars provide a substantially flat surface formed by the predetermined width of the plurality of bars secured adjacent to each other and the predetermined narrow spacing therebetween. The substantially flat surface enables a food product to be cooked thereon with the predetermined space permitting a draining of any residue from the food product as the food product is cooked. | 12-18-2008 |
20090004352 | Method of Frying Minced Meat - A method of frying minced meat includes the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, and heating the discrete particles to the onset of frying conditions, defined as a discernible change of the color of the particles from the original red meat color to a grey and brownish color, by bringing the particles into contact with the heated frying surface. | 01-01-2009 |
20090011101 | COOKING METHODS FOR A COMBI OVEN - A combination oven includes convection, steam and microwave cooking sources. When implementing a user selected cooking program using the microwave source and at least one of the other sources, the oven control is configured to implement the cooking program in a manner using an input food product mass value to set microwave energy level applied to the food product during operation of the cooking program and without changing cook time as set by the cooking program. The microwave energy level may be set such that end product achieved without changing cook time has a comparable degree of doneness regardless of mass. The oven control, or a separate computerized device, may be used to automatically convert a non-microwave cooking program into a microwave enhanced cooking program that is stored by the oven control for selection by an operator. Where a collective power consumption capability of the convection heat cooking source, steam cooking source and microwave energy cooking source is higher than rated power available from a power source of the combination oven, the oven control implements power sharing rules. | 01-08-2009 |
20090081347 | INDUCTION COOKING STRUCTURE AND SYSTEM AND METHOD OF USING THE SAME - In summary, the invention is a method of producing an edible food product. The method includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field. | 03-26-2009 |
20090087534 | Cooking apparatus - A cooking apparatus, as in a domestic fryer, includes a stacked shell, cooking pot and basket combination. A heater element extends into the cooking pot and has a generally horizontal portion suspended above the pot bottom and supported by a support platform as in a volume reduction step-in region in the cooking pot and/or a removable basket support platform. The pot holds sufficient cooking fluid to provide for deep frying large food items as in a whole turkey (e.g., 3.63 Kg to 8.16 Kg). An embodiment includes a drain spigot with adjustable drain spigot cover assembly. The heating device includes a combination control unit and heating element that is releasably supported by the shell with a fail-safe electrical disconnect connection. The basket support platform and one or more temperature sensors are connected to the heating element and thus removable as well. The cooking pot has an edge recess for receipt of the heating element and for pot drainage. | 04-02-2009 |
20090087535 | METHOD OF COOKING HOLLOW FOOD ITEMS - A cooking method for cooking a hollow food item with a wall having an exterior surface and an interior surface defining an interior volume, a plurality of skewers supporting the food item be piercing the wall through a stem side of the food item. The skewers maintaining the orientation of the food item with the stem side facing down and maintaining a minimum volume of the interior chamber to facilitate the accumulation of steam within the interior chamber. | 04-02-2009 |
20090092723 | AUTOMATIC MENU SWITCHING - A system for controlling the process of cooking a variety of food items at a single cooking apparatus which includes a cooking computer for controlling the operation of the apparatus. A database is operatively connected to the computer recipes for controlling the cooking of each food item are stored in the database. | 04-09-2009 |
20090104329 | Method for heating a meal and cooking appliance which is mounted in an elevated manner - A method for heating a meal in a closed cooking appliance which is mounted in an elevated manner. Said elevated cooking appliance comprises at least one muffle which comprises a muffle opening and which defines a cooking area, a base door which closes the muffle opening and a ceramic hob which is arranged in the base door. Said method comprises the following steps: (a) at least one meal is placed on the ceramic hob, without cooking utensils, when the cooking appliance, which is mounted in an elevated manner, is in the open state, (b) the elevated cooking appliance is closed and (c) the at least one meal is heated at least by contact heat from the heated ceramic hob when the elevated cooking appliance is in the closed state. | 04-23-2009 |
20090117245 | METHOD FOR COOKING IN AN OVEN AND DEVICE FOR CARRYING OUT SAID METHOD - The invention provides a method of cooking an intermediate preparation for preparing a cooked dish in an oven, the method being characterized in that it is implemented by placing said intermediate preparation under a device ( | 05-07-2009 |
20090123624 | OMELET SPATULA AND COOKING METHOD - An omelet spatula includes a handle and a body. The body is attached to the handle and includes a surface in the shape of half of a cooking food, having an inner edge and an outer edge that meet at each end. The shape of the spatula allows the user to easily fold the cooking food over itself, for example, as when cooking an omelet. The spatula is configured to remain in the cooking pan, underneath half of the omelet, until the omelet is folded. Also, a cooking method using the spatula is described. | 05-14-2009 |
20090123625 | PAN FOR BAKING - A pan is for making baked products. The pan comprises an upper surface and a plurality of receptacles for receiving batter. Each receptacle has one or more side walls extending from a bottom wall to the upper surface. Each receptacle is configured to cause a product baked therein to be crispy around the entire periphery of the product | 05-14-2009 |
20090130281 | Chocolate and Method of Producing the Same - It is to provide a chocolate product having a delicate and higher-quality taste and further having improved both a fruit flavor and a nut flavor, and a method for producing the same. | 05-21-2009 |
20090181146 | MULTI-STAGE COOKING SYSTEM USING RADIANT, CONVECTION, AND MAGNETIC INDUCTION HEATING, AND HAVING A COMPRESSED AIR HEAT GUIDE - A cooking system for cooking foods using a combination of magnetic induction, convection and radiant heat, including a magnetic induction stage proximate the inlet end of a cooking chamber in which food is cooked by convention and radiant heating. A conveyor system, either continuous or configured in stages, passes food from the magnetic induction heating stage to and through the radiant and convention heating stages. | 07-16-2009 |
20090191322 | Rotisserie Oven Having Horizontally and Vertically Oriented Cooking Elements - Indoor use rotisserie ovens which have construction features and scale which make the cleaning process easier. Shown are indoor use rotisserie ovens which also may rotate cooking foods about either a horizontal or vertical axis, which makes their applications more versatile. Construction features include: a scale appropriate for cleaning in a typical kitchen sink, use of removable electrical components, and single oven wall construction, all to allow easy cabinet cleaning. Also shown is a locking tab manufacturing detail which creates an inexpensive, light weight, oven cavity, which is easy to clean and also permits oven cavity washing and/or immersion in water. This manufacturing detail also is easy to handle by the end-user without projecting sharp edges. Self lubricated spit assembly axles are shown as well to help deaden sound. | 07-30-2009 |
20090191323 | EASY-TO-CLEAN COOKING SURFACE - A food cooking surface for a cooking appliance, a method of producing that surface and a method of cooking food with a cooking appliance having that food cooking surface. The food cooking surface is made of a metal alloy of zirconium and of at least another metal, the zirconium content is not less than 75 wt %. In accordance with one embodiment of the invention, the alloy contains less than 10 wt % of elements added to zirconium. | 07-30-2009 |
20090196970 | System and Device for Grilling Foods - A system of modular, interlocking, raised-rail grate panels and a complementarily-shaped basin for supporting and peripherally-containing the base of the grate panels while continuing to allow the passage of gasses lengthwise between the raised rails and the passage of gases and liquids through the base of the grate panels, such that delivery of searing and reflective heat to a cooking food is facilitated, wherein the grate panels and basin are coated with an abrasion-resistant, high-temperature, easy-to-clean, non-stick coating for ease of use, and wherein accessory features such as integrated, stylized food branding irons and raised-rail adaptive cooking tools are optionally provided. | 08-06-2009 |
20090311399 | Baking oven having a suspended baked goods carrier - A baking oven has a supporting device for a baked goods carrier, a lifting device for lifting the supporting device, and a drive motor for rotating the supporting device. The lifting device is situated in such a way that the drive motor and the supporting device are lifted jointly to provide a particularly simple and reliable baking oven. | 12-17-2009 |
20090311400 | FOOD RACK - A food rack including a frame having a plurality of food supporting members mounted rotatably within the frame. At least one end of the food supporting members are detachable from the frame to allow the food supporting members to be passed through the food items. When food items are supported on the food supporting members and the frame is placed over a cooking surface, each of the food items contacts the cooking surface and movement of the frame parallel to the cooking surface causes rotation of the food supporting members. | 12-17-2009 |
20100003387 | AIR CIRCULATOR FOR AN OVEN - An air circulator and an oven including such an air circulator. Ducting has an inlet located toward an upper end of a cooking chamber of the oven and an outlet proximate the lower portion of the chamber. An air mover can move air in the chamber though a fluid passage defined in the ducting from the upper portion of the chamber to the lower portion. | 01-07-2010 |
20100009053 | MEAT TREATMENT APPARATUS AND METHOD - An offset barbeque smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in said fourth flow path to hold smoke in contact with said meat wherein a meat treatment apparatus is used as a smoker. The cooking and smoking uses counter flow from the firebox near the head of the quadruped under the cooking and smoking chambers toward the rump of the quadruped and back over the top of the cooking chambers to provide even cooking. | 01-14-2010 |
20100015313 | Smart Sensing Oven - Smart oven allows contactless detection of surface temperature of an item being heated. The temperature of the heated object can be maintained at the specified temperature for a specified time. The program for cooking can be read automatically from a package from the food, e.g, from a bar code on the package. When the preheating or cooking is finished, a text message can be sent to a user. | 01-21-2010 |
20100015314 | Surface For A Food Preparation Device - A novel dense PTFE article in the form of a surface for a food preparation device is described in one embodiment, the surface being fabricated from a sheet of PTFE with a thermal resistance of 1.3° C. in | 01-21-2010 |
20100021605 | Method for cooking and cooling food products and installation for carrying out said method - A method and system for processing food products in a vessel includes the steps of introducing intermediate temperature water from a first reservoir into the vessel, circulating the water and emptying it back into the first reservoir. Next, hot water from a second reservoir fills the vessel, is regulated by circulation between the second reservoir and the vessel, and is emptied back into the second reservoir. Intermediate temperature water from the first reservoir is then reintroduced into the vessel, circulated and emptied. Then, chilled water or brine from a third reservoir fills the vessel, is regulated by circulation between the third reservoir and the vessel, and is emptied back into the third reservoir. | 01-28-2010 |
20100021606 | METHOD AND AN APPARATUS FOR DETERMINING THE RESIDUAL TIME UNTIL A COOKING PROCESS OF A FOODSTUFF HAS BEEN FINISHED - The invention relates to a method for determining the residual time until a cooking process of a foodstuff ( | 01-28-2010 |
20100112169 | Continuous process for cooking bacon with improved recovery - An improved continuous process for cooking bacon includes the steps of continuously feeding bacon strips in three or more rows to an inlet of a spiral cooking oven, moving the bacon strips along a spiral path inside the spiral oven, applying a cooking fluid into the spiral oven and through the spiral path, and cooking the bacon strips in the spiral oven to a yield percentage having a mean bandwidth variation not greater than 4.5%. A conveyor belt having variable weaving includes belt openings that are initially larger through an inner side of the belt than through an outer side of the belt, when the belt is straight. When the belt collapses into the spiral configuration, the openings adjust so that the areal size of the openings is similar on both lateral sides of the belt, resulting in more even distribution of cooking fluid and more uniform cooking. By cooking the bacon more uniformly, the product yield can be increased significantly. | 05-06-2010 |
20100124596 | Insulated cover and method for cooking pizza and similar food items on a home gas or charcoal grill - An insulated cover and method that makes it possible to create a thermal environment on a home gas or charcoal grill similar to that produced by a wood fired brick oven or commercial pizza oven. The cover is made from a high temperature resistant, thermal insulation material that is encapsulated (sandwiched) between thin metal sheet or metal foil skins. The insulated cover covers both a food support surface that has been placed on the grill's grate directly over the grill's heat source and the remainder of grills grate area that is suspended directly above the grills heat source that is not already covered by the food support surface. The food items are cooked from below by the thermal energy stored in the food support surface, and from above by the thermal energy contained within the low volume zone created by the insulated cover resulting in uniform, fast, even and energy efficient cooking of food items like pizza. | 05-20-2010 |
20100151103 | DOMESTIC APPLIANCE - A toasting appliance includes a toasting chamber, a heating element arranged to heat a foodstuff located within the toasting chamber, and an optical system for optically illuminating the foodstuff and detecting light reflected from the foodstuff. Before the foodstuff begins to change colour as a result due to the heating thereof by the heating element, a controller varies the illumination of the foodstuff by the optical system so that the intensity of the light reflected from the foodstuff is at or around a set value. The controller subsequently terminates the toasting operation when the intensity of the light reflected from the foodstuff has reduced, due to toasting thereof, from the set value by an amount depending on a desired degree of toasting of the foodstuff. | 06-17-2010 |
20100239736 | MULTI-EDGE BAKING PAN - The present invention is directed to a baking pan for baking brownies or other foods in which substantially each side of the baked good has a crisp edge, the pan comprising a bottom surface, a plurality of sidewalls comprising a plurality of sidewall segments, a plurality of towers joined to said bottom surface and rising therefrom and not touching any of the sidewalls, and a single baking cavity formed by the bottom surface, the plurality of sidewalls and the plurality of towers, wherein said towers and sidewalls define a plurality of baking compartments and a plurality of passages connecting said baking compartments. The present invention further relates to a method of baking brownies comprising providing the pan of the present invention, depositing a batter or food product into said baking cavity, baking the batter or food product, and forming a food item with crisp edges. | 09-23-2010 |
20100255169 | PACKAGE HEATING APPARATUS AND CHEMICAL COMPOSITION - A heating device is provided comprising a heating chamber for receiving and storing a substance to be heated having at least two walls, a reaction chamber affixed to a wall of the heating chamber, a solid-state modified thermite reaction composition located within the reaction chamber and an actuatable trigger mechanism affixed to the reaction chamber such that the trigger mechanism is in contact with the reaction composition. According to another aspect, a heating device is provided comprising a heating chamber defining an interior space for receiving and storing a substance to be heated, a reaction chamber, a solid-state modified thermite reaction composition disposed within the reaction chamber such that it is physically isolated from and in thermal communication with the interior space of the heating chamber and an activator mechanism affixed to either reaction chamber or heating chamber such that the activator mechanism is in communication with the reaction composition. | 10-07-2010 |
20100260909 | BAKING APPARATUS - A baking apparatus includes a sleeve having a base, a sidewall, and a lip. The sidewall protrudes upwardly from said base. The lip is positioned on an opposite end of the sidewall from the base. The sidewall establishes a cutout. The base, the sidewall and the cutout define a reservoir. | 10-14-2010 |
20100260910 | Simplified Device to Quickly Cook Food - A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity. | 10-14-2010 |
20100297321 | Barbecue Grill with Variably Positioned Food Basket - A barbecue grill provides a top cooking level and a central cooking zone located below the top cooking level. Lateral heat panels warm the central cooking zone. A food basket is configured to be opened and loaded with foodstuff when in an approximately horizontal position at the top cooking level. An elevator mechanism lowers the filled food basket into the central cooking zone while converting the food basket to an approximately vertical position. The food cooks while the basket is vertical. The elevator mechanism raises the basket of cooked food to the top cooking level while converting the food basket to approximately horizontal position. A user-operated control selectively actuates the elevator mechanism to move the food basket in either direction. | 11-25-2010 |
20100323077 | FOOD SUBSTANCE FLIPPING SYSTEM, METHOD AND APPARATUS - A food substance flipping apparatus including a handle support member fixedly attached to a handle of the flipping apparatus and an outer support member coupled to the handle support member disposable to engage the food substance. | 12-23-2010 |
20100330242 | METHOD OF PREPARING BAKED EGG - A method of producing baked egg using a horizontal rotating cylinder-type continuous frying apparatus, which baked egg has a small size and a strong fried flavor, is disclosed. Egg liquid is sprayed onto the inner surface of a heating drum while rotating the heating drum to solidify the egg liquid and then to make the solidified egg liquid detach from the inner surface of the heating drum, which egg liquid is sprayed within an area of the inner surface of the heating drum, which area expands at an angle of 60° to 150° in the direction of rotation of the heating drum from a rotation origin defined as the intersection of a vertical line and the rotation axis of the heating drum, wherein the angle is indicated taking the angle of the direction of the vertical line as 0°. The heating drum has a temperature and a rotation speed such that the egg liquid sprayed onto the inner surface of the heating drum is solidified and then the solidified egg liquid is detached from the inner surface before the heating drum rotates by 360°. | 12-30-2010 |
20110008507 | Lighter fluid compositions with n-butanol and biodiesel - An improved, environmentally friendly lighter fluid composition made from renewable resources is described that includes n-butanol and biodiesel. This lighter fluid has reduced VOCs compared to a petroleum-based lighter fluid. The fuel sources such as charcoal ignited with the lighter fluid composition maintain desirable temperature profiles. Food cooked using the lighter fluid composition as the ignition source have improved taste characteristics due to reduced VOCs. Methods of using the lighter fluid compositions are also described. | 01-13-2011 |
20110045154 | INCLUSIVE SINGLE-USE HEATING DEVICE - The invention comprises a fuel package comprising a vessel, a fuel, a combustion-restricting choke plate and a sealed lidding. | 02-24-2011 |
20110052774 | METHOD AND APPARATUS FOR AN AIR INLET IN A COOKING DEVICE - A cooking device includes a housing having an opening, an airflow device that draws air into the housing through the opening, a filter that is removably connected to the housing to cover the opening, and a controller that controls an amount of the air drawn into the housing based upon a presence of the filter covering the opening or an absence of the filter covering the opening. | 03-03-2011 |
20110081471 | Cooking Apparatus - A cooking apparatus which includes a shell assembly having a cover assembly that has two cover parts that are pivotally connected to each other with one of the two pivotally connected to a shell body of the cooking apparatus such that the cover parts can be adjusted from a cooking pot cover position to a cooking pot access position where the cover parts are collapsed with opposing pot cover faces arranged in an over center location. The shell body includes a recessed section which is filled in with a heating device support structure as in a corner filling support structure that is frictionally mounted on a common base as that of the shell. A rectangular shaped cooking apparatus includes a corner filled in with the heating support tower and a spigot access cover at another corner along a common side as the support structure. Also a house shaped cooking pot with tapered side walls provide for cooking a whole turkey of 12 pounds or more with 2 gallons or less and also has its roof shaped wall region extending between the spigot access and heating device support structure locations. The cover includes an apertured, cantilever hand grip extension that extends over the heater support structure. | 04-07-2011 |
20110151087 | PORTABLE AND COMPACT GRILL APPARATUS - A portable and compact grill apparatus can be implemented in the form of free standing portable propane fueled cooking device, which utilizes one or more legs (e.g., four legs) to support the cooking surface. The device permits a standard propane tank to fit between the legs and directly under the cooking surface. The design permits one of the legs to be removed (by rotating it away from the center) to accommodate the exchange of the propane unit (required for refill of fuel). This design creates a very compact unit due to the fact that the fuel tank, burner and cooking surface all fit in a vertical column thus requiring minimal space. | 06-23-2011 |
20110165300 | Flameless cooking appliance - A flameless cooking apparatus for use with liquid fuels and for indoor or outdoor use under field operations. The burner exhibits low CO and hydrocarbon emissions and meets standards for burner thermal efficiency when used with JP-8 fuel. The apparatus employs a catalytic burner having among its parts (i) a combustion catalyst; (ii) a conductive surface, e.g., cooking surface; and (iii) in between the catalyst and the conductive surface and in direct physical contact with both surfaces, a heat spreader for conductively transferring heat of combustion from the catalyst to the conductive surface. Also claimed are a method of heat flux and a method of cooking. | 07-07-2011 |
20110177222 | Automated dual cooking surface grill and method - A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill. | 07-21-2011 |
20110206818 | Solar Oven and Method of Solar Cooking - An improved solar oven with the ability to overcome recognized prior art limitations, such as temperature variation during prolonged cloudy periods is described. The solar oven according to the invention utilizes an enclosure similar to a box type oven and a thermosiphon (alt. thermosyphon) device to generate and maintain heat sufficient to cook food. The invention also encompasses a method of solar cooking utilizing an enclosure similar to a box type oven and a thermosiphon device. | 08-25-2011 |
20110217441 | BARBECUE FIREBOX AND METHOD OF OPERATION - A barbecue cooking apparatus is provided. The barbecue cooking apparatus includes a firebox comprising a housing having solid walls. A charcoal tray is disposed within the housing, and one or more vents are disposed in the housing above the charcoal tray. One or more vents are disposed in the charcoal tray. An upper interior chamber within the housing above the charcoal tray is configured to hold wood and charcoal. A lower interior chamber within the housing below the charcoal tray is configured to provide a volume for the collection of wood ash. A duct is attached to the housing and forms a passageway from the lower interior chamber for heated air and wood smoke. | 09-08-2011 |
20110236549 | Portable Cooking Device - A portable cooking device suitable for baking foods such as pizza. The device can include a base with a cover, a fan mounted circulate air within the device, and a thermoelectric device for powering the fan. | 09-29-2011 |
20110256289 | Coffee Machine - The invention relates to a coffee machine comprising a boiler ( | 10-20-2011 |
20110300280 | SHELLFISH COOKING RACK - A rack having a mesh body, a length and a width or if not rectangular, a circumference. The mesh body, in cross section, is provided with a plurality of ridges and troughs creating v-shaped surfaces sized for receiving and retaining shellfish thereon during cooking. The shellfish is placed upon the rack over the troughs and between the ridges for maintaining the shellfish in a substantially horizontal orientation during cooking. | 12-08-2011 |
20110305810 | COOKING APPARATUS AND METHOD OF COOKING - An apparatus and method for cooking food, such as meat, protein, vegetable, or soup is disclosed. In one embodiment, the food items are supplied in a flexible polymer package that can withstand the temperature needed to cook the item. The cooking apparatus has two cooking surfaces in the form of heated platens, which may be arranged in a vertical orientation. These platens come together to simultaneously contact both sides of the food item. The cooking apparatus further includes a controller, configured to prepare the food using various control system algorithms. The apparatus cooks the food item from both sides to affect rapid and even cooking. It uses a combination of temperature, time, food thickness, platen force and a cooking code that is unique for each food type. The control system algorithm uses some or all of these parameters to determine precisely when the food item is cooked correctly. | 12-15-2011 |
20110311701 | RIGID DURABLE NON-METALLIC RELEASE LAMINATE FOR OVEN COOKING AND OVEN CONTAINING SAME - A rigid, durable non-metallic release laminate for holding food products during baking, cooking, toasting and other processing is provided. By eliminating the use of metal, the laminate of the invention can be readily manufactured in a variety of shapes and forms. The laminate can be used in a wide variety of ovens, including without limitation a conventional baking oven, microwave oven, toaster oven, convection oven, or multi-technology oven. | 12-22-2011 |
20120027904 | COOKING APPLIANCE AND CONTROL METHOD THEREOF - A cooking appliance includes a main body having an inner space, the main body defining an outer appearance, a cooktop part disposed on an upper end of the main body to heat a food or a container containing the food disposed on a top surface thereof, an oven part disposed under the cooktop part to cook the food received in the inner space, a manipulation panel including a manipulation part for manipulating operations of the cooktop part and the oven part, and a display part in which cooking by category according to a signal of the manipulation panel is displayed on an upper menu, a lower menu of the upper menu in which a first input signal of a user is inputted is displayed, and an operation of the lower menu in which a second input signal of the user is displayed. | 02-02-2012 |
20120034361 | Sous Vide Cooking Method - A sous vide cooking method for structured foods that may include solid, liquid and semi-solid components in a structured form, such as foods that are not homogeneous or are formed in layers. The method comprises the use of an unsealed inner container to hold the food in that structure and a sealable outer container from which air can be pumped. The inner container may be a serving container; the outer layer may be flexible, sealable food-grade plastic. Air is pumped from the outer container until it applies light pressure on the surface of the food in the inner container and then the food in the inner and outer containers is cooked in a preheated water bath until done. | 02-09-2012 |
20120034362 | Food Preparation Method - A cooking apparatus includes a spatula assembly and a cooking container comprising an upper access opening and an inner, cooking surface having a spherical surface portion. The spatula assembly includes a spatula driver and a curved spatula pivotally mounted to the cooking container for moving along the cooking surface and about a pivot axis between first and second positions. The pivot axis passes through the center point of the spherical surface portion. The spatula assembly may be constructed so that at least one of the first and second positions is above the pivot axis. The curved spatula may also include a spatula body having an outer surface and a barrier member extending radially inwardly from the outer surface, the outer surface contacting the cooking surface of the cooking container. | 02-09-2012 |
20120040066 | Bottom Access Dollies For Conveyor Oven - A conveyor oven is provided, which has an oven housing having a frame with a top wall and side walls downwardly dependent from the top wall, and a substantially open bottom portion of the frame. A heat source heats the baking chamber in excess of 7000 F. An endless conveyor is used for continuous transport of foodstuffs through the baking chamber. The oven uses access dollies to insulatingly cover the bottom of the oven below the conveyor. These dollies can be unsealed and slidably removed to access the baking chamber without turning off the heat source or cooling the oven. | 02-16-2012 |
20120040067 | SEQUENTIAL COOKING UTENSIL, A CORRESPONDING SYSTEM, AND A CORRESPONDING METHOD - The invention relates to an utensil ( | 02-16-2012 |
20120058234 | FOLDABLE COOKER - A device for food preparation. The device comprises: (a) a vertical support; (b) at least one arm characterized by a longitudinal axis. The arm is pivotally connected to the vertical support; (c) at least one cooker connected to of the arms, such that the plane of the at least one cooker is substantially parallel to the longitudinal axis of the arm. The device is characterized by two positions: (i) a FOLDED position; and, (ii) a horizontally OPERATIVE position; in the FOLDED position, the longitudinal axis of the arm is substantially parallel to the vertical support, and in the OPERATIVE position, the longitudinal axis of the arm is substantially perpendicular to the vertical support. The device is adapted to save space when the device is in the FOLDED position. | 03-08-2012 |
20120064215 | Portable towable stove for outdoor use - A portable stove for outdoor enthusiasts has, in one embodiment, a tow bar ( | 03-15-2012 |
20120064216 | COOKING GRILL - A cooking grill uses infrared radiant top-down heat from burning a solid carbonaceous fuel to cook food. The cooking grill includes a grill body having sidewalls, a fuel rack disposed substantially horizontally within the grill body and adapted to hold a carbonaceous solid fuel, and a food rack disposed substantially horizontally within the grill body below the fuel rack. A method of grilling a food item includes placing the food item in a food rack and inserting the food rack into a grill body in a substantially horizontal orientation, placing a solid carbonaceous fuel in a food rack in a substantially horizontal position above the food rack in the grill body, igniting the solid carbonaceous fuel, and removing the food rack from the grill body when the food is cooked. | 03-15-2012 |
20120070556 | DUTCH OVEN COOK STATION APPARATUS AND METHOD - 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. | 03-22-2012 |
20120076905 | METHOD FOR EFFECTUATING TEMPERATURE CONTROL IN ROLLER GRILLS - The present invention provides a method for effectuating temperature control in roller grill assembly. Some embodiments provide a roller grill assembly which provides enhanced measurement by utilizing temperature probes located in convective air streams generated in the roller tube. Certain embodiments also provide an improved method for maintaining of a food product temperature by utilizing an intermediate holding mode. Finally, certain embodiments provide improved current control by limiting the number of heating circuits of a food heater that may be simultaneously enabled such that the current draw does not exceed a maximum current draw. | 03-29-2012 |
20120107476 | COOKING APPARATUS AND METHOD OF ASSEMBLY AND USING - Cooking apparatus having a shell structure with a reception cavity and a base bottom. The base bottom includes an essentially solid funnel wall extending down and in toward a lower fluid outlet. A leg support assembly is secured to the shell structure and a holder device is positioned within a reception cavity of the shell structure. The holder device has an upper portion secured to the shell structure and a lower catch support portion. The food holder defines a food reception recess and a food holder base bottom. The food holder base bottom has an essentially solid, sloped wall extending down and in from a lower end portion of said main body portion. The food holder is supported in a state of suspension by the catch device and is configured with a lower portion that extends below the lower catch support portion and above an underlying region of the shell base bottom. A heating device extends into heat transfer proximity to the food holder. | 05-03-2012 |
20120114822 | OVEN FOR HEAT-TREATING FOOD PIECES - An oven serves for heat-treating food pieces laid upon a grid in a cabinet by a heat source. The grid has an upper part of an endless chain running around a number of chain supports of which a lower and upper support defines a lower and upper end of the upper chain part. Portions of food pieces such as French fries can be quickly and easily heat-treated in rapid succession in this oven in a simple and economical manner. | 05-10-2012 |
20120156348 | DEVICE AND METHOD FOR THERMALLY PROCESSING FOOD PRODUCTS - Device and method for thermally processing food products, comprising a receptacle which is intended to receive food products, a thermal processing bath downstream of the receptacle, the receptacle having a cross-section in the form of a chute, a supply of thermal processing water with the food products being moved into the receptacle by the water, and a sluice arranged downstream of the receptacle, the sluice having at least one open position which allows the thermal processing water and the food products moved by the thermal processing water to pass, and a closed position which retains the food products in thermal processing water, the thermal processing bath comprising a thermal processing water vessel which is arranged downstream of the sluice, and a member for timing the duration of the thermal processing operation, the timing member being provided with vanes, the sluice being synchronised with the timing member in the closed position when a vane is opposite the sluice and in an open position when the access to the thermal processing water vessel is free. | 06-21-2012 |
20120156349 | Grill - A grill configured to cook food placed above it. The grill comprising a base having an interior and containing a support for the food being cooked and gas jets for burning gas and generating heat to cook the food. The gas jets are directed downwards towards the interior of the base, thereby heating a bed of heat absorbent inert material. This material is heated by the gas jets and then radiates heat upwardly in the direction towards the support. | 06-21-2012 |
20120156350 | COOKING VESSEL - The invention provides an improved cooking vessel design that can be used to easily employ a combustible fuel to produce reliably cooked and acceptable food products, especially poultry and chicken products. | 06-21-2012 |
20120164296 | COOKING UTENSIL SUPPORT DEVICE - A portable reconfigurable device for supporting an operable and closable cooking utensil such as a pie iron. The device is movable between a support position wherein an open pie iron may be supported thereon and a storage position wherein a portion of a closed pie iron is supported therein for storage and transport. Other devices and methods for transporting a pie iron are disclosed. | 06-28-2012 |
20120196017 | FOOD PREPARATION APPARATUS AND METHOD - A cooking apparatus and method provide for relative movement between a first support member for food items and at least one stop member and/or relative movement between a first support member for food items and a second support member for food items. Relative lateral movement between a first support member and a stop member facilitates rolling movement of rollable food items. Relative up-and-down movement between first and second support members facilitates alternating support and attendant positioning of food items. | 08-02-2012 |
20120219688 | CONVEYOR OVEN AND METHOD FOR IMPROVING ENERGY EFFICIENCY - A conveyor oven that preheats air for a combustion burner. A heat exchanger extracts heat from a heated surface of the oven to preheat the air. In one embodiment, the heated surface is a surface of a door and/or of a wall, particularly, a side wall that includes either an inlet or an outlet for the conveyor oven. | 08-30-2012 |
20120225178 | BARBECUE PAN WITH REMOVABLE HANDLE - A barbecue pan having a body portion. The body portion is characterized as having side walls and a substantially planar mesh base extending therefrom. A receiving element extends from the body portion and a handle is provided which is removably appended to the receiving element. | 09-06-2012 |
20120225179 | APPARATUS AND A METHOD FOR ESTIMATING THE AIR HUMIDITY WITHIN AN OVEN CAVITY - The present invention relates to an apparatus for estimating the air humidity within an oven cavity ( | 09-06-2012 |
20120237657 | COOKING APPARATUS AND METHOD WITH PRODUCT RECOGNITION - Cooking apparatus having first and second platens with product recognition. A positioning mechanism moves the second platen toward the first. A detector senses the second platen making contact with a food product disposed on the first platen and provides a signal. A controller uses the signal to measure the travel distance of the second platen. The product thickness is a function of the travel distance, which is used to select a cooking procedure for the food product. The controller then executes the selected cooking procedure to cook the food product. The detector can include a micro switch, proximity sensor, touch sensor, strain sensor, thermal sensor, optical sensor, sonar sensor or positioning load change sensor. | 09-20-2012 |
20120244270 | APPARATUS AND METHODS FOR REHEATING WEDGE SHAPED FOOD PRODUCTS, SUCH AS ONE OR MORE PIZZA SLICES - 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. | 09-27-2012 |
20120251698 | CAMP TAILGATE COOKING SYSTEMS - A portable cooking system comprises a grilling assembly including: a grill-housing with a rotatable lid and doors; a generator for generating electricity, the generator being removably couplable within confines of the grill-housing; a water container with water dispensed from the water container; a grill rack; a side burner; at least one convection fan located in the rotatable lid; a control panel useful to set temperature(s) and cooking times; a first removable sliding drawer, the first removable sliding drawer for catching and containing grease drippings; a second removable sliding drawer, the second removable sliding drawer for containing wood chips for flavoring food as it cooks; a pull-out table top useful for setting at least one cooking-related item; a spice rack shelf; an inner storage and utensil storage shelf; electrical outlets located on a back of the grill-housing; and wheels such that the grilling assembly is movable about a planar surface. | 10-04-2012 |
20120308702 | AUTOMATED PIZZA PREPARATION AND VENDING SYSTEM - Automated apparatus for preparing pizza, and method of operating same. A customer selects a type of pizza, such as toppings or crust style. The apparatus slices and defrosts dough, applies cheese, slices and applies toppings, and cooks the pizza to order. The cooked pizza is packaged for delivery to the customer and may include a separate cutting apparatus. Proper temperature of hot and cold sections is maintained while ingredients are stored and as the pizza is cooked. The process is monitored and controlled by one or more processors. | 12-06-2012 |
20120328753 | NON ROTATING RACK OVEN - A cooking apparatus ( | 12-27-2012 |
20130004639 | METHODS OF COOKING IN CONTINUOUS COOKING OVEN SYSTEMS - A method of cooking in a continuous cooking oven system generally includes transporting food products on a continuous, pervious conveyor through a helical path within a cooking chamber, directing a substantially vertical flow of a heated gaseous cooking medium into either a top end or a bottom end of the helical stack and through the plurality of superimposed tiers, and selectively reversing the substantially vertical flow of heated gaseous cooking medium on a user defined interval. | 01-03-2013 |
20130011537 | MULTI-SECTIONAL RICE COOKER - A rice cooker comprising several inner containers, wherein a set of cooking parameters for each inner container is independently selectable, thus, permitting the automatic and simultaneous preparation of different style, recipe or taste of rice in each of the plurality of the inner containers. | 01-10-2013 |
20130022727 | Solar Cooking Apparatus - The present invention relates to a solar cooking apparatus, comprising: a first solar reflector; a second solar reflector; a solar collection element; and a solar collection element holder, wherein the first solar reflector and the second solar reflector are concave, and opposably arranged and aligned with a solar collection element axis, each reflector having a range of motion on a plane perpendicular to the solar collection element axis, and focusing, radiation at the solar collection element, which rapidly heats when the first and/or second solar reflectors are in an opened position, the first and second solar reflectors protectably encase the solar collector when in a closed position. The solar cooking apparatus is adjustable and, in some embodiments, portable. | 01-24-2013 |
20130029024 | BARBEQUE STOVE - This disclosure describes systems and methods for cooking using a stove system. In some embodiments, a method of heating materials using a stove may include inserting fuel through a third conduit positioned substantially above a fourth conduit. In some embodiments, the method may include allowing air to flow through the fourth conduit and a second opening. In some embodiments, the method may include inhibiting flames from reaching the second end of the first conduit using a deflector. In some embodiments, the method may include heating a heating surface coupled to the second end of the first conduit. In some embodiments, the method may include elevating the heating surface above the second end of the first conduit using a spacer. In some embodiments, the method may include inhibiting escape of heated fluids from the first conduit such that a heating surface is heated by the heated fluids. | 01-31-2013 |
20130052322 | Fire Fishing Device - A device for roasting food of fire, the device designed to mimic a fishing pole and having a rod, a wire, and a flipping mechanism. The wire is attached to an end of the rod and extends a fixed length culminating in a bifurcation at its end. The bifurcation includes apertures to receive a shaft of the flipping mechanism. The flipping mechanism includes a pair of rails and skewers located at the ends of the shaft and a weight centrally located on the shaft between the bifurcation, wherein the weight acts as a counter balance to flip the flipping mechanism when the rod is moved up and down or tilted. | 02-28-2013 |
20130059056 | USE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES - The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch. | 03-07-2013 |
20130071534 | Grill with Upper Platen Position and Pressure Control - An improved grill with an upper platen position and a pressure control is disclosed. The grill may include a lower platen assembly having a lower grilling plate, and an upper platen assembly movably connected to the lower platen assembly. The upper platen assembly may include an upper grilling plate operatively connected to a manipulator capable of applying positive pressure on and adjusting position of the upper grilling plate. Methods of using the grill to cook food items are also disclosed. | 03-21-2013 |
20130108761 | FUZZY DIAMOND GRILL FRYING PAN | 05-02-2013 |
20130129892 | METHOD AND SYSTEM FOR PROCESSING FOOD PRODUCTS IN A VESSEL - A method and system for processing food products in a vessel includes the steps of introducing intermediate temperature water from a first reservoir into the vessel, circulating the water and emptying it back into the first reservoir. Next, hot water from a second reservoir fills the vessel, is regulated by circulation between the second reservoir and the vessel, and is emptied back into the second reservoir. Intermediate temperature water from the first reservoir is then reintroduced into the vessel, circulated and emptied. Then, chilled water or brine from a third reservoir fills the vessel, is regulated by circulation between the third reservoir and the vessel, and is emptied back into the third reservoir. | 05-23-2013 |
20130164427 | Barbecue Grill with Variably Positioned Food Basket - A barbecue grill provides a top cooking level and a central cooking zone located below the top cooking level. Lateral heat panels warm the central cooking zone. A food basket is configured to be opened and loaded with foodstuff when in an approximately horizontal position at the top cooking level. An elevator mechanism lowers the filled food basket into the central cooking zone while converting the food basket to an approximately vertical position. The food cooks while the basket is vertical. The elevator mechanism raises the basket of cooked food to the top cooking level while converting the food basket to approximately horizontal position. A user-operated control selectively actuates the elevator mechanism to move the food basket in either direction. | 06-27-2013 |
20130202761 | Method for Cooking Food in an Oven - A method for cooking food items in an oven is disclosed. A history of instant oven temperatures is initially obtained during a cook of a first food item. A salient representation of the oven temperature history is stored in a non-volatile memory. The salient representation includes multiple average oven temperatures, each selected to represent a summary of the instant oven temperatures at various specific time periods throughout the cook of the first food item. During a cook of a second food item that is substantially similar to the first cook item, the current cook settings are dynamically adjusted during the cook of the second food item based on the results of a comparison between the instant oven temperatures and the stored average oven temperatures in order to duplicate the result of the cook of the first item. | 08-08-2013 |
20130216675 | PLIABLE SUPPORT FOR A FOOD PRODUCT OR PREPARATION IN A ROASTING PAN - A support for providing a stable resting place for a food product being cooked in a roasting pan. The support has a pliable spine and a plurality of heat resistant elements that extend outwardly from the spine. The spine has a core member, such as a wire, that enables it to be manipulated by a user into a variety of shapes so as to be adaptable to support foods having different shapes and sizes. The spine and heat resistant elements can be molded of silicone with the core member molded therewithin. The heat resistant elements may be formed in a variety of shapes, and can be molded into various decorative shapes such as leaves, and as illustrated herein, give the appearance of a laurel. | 08-22-2013 |
20130224359 | OSCILLATING HOT DOG GRILL - A hot dog grill for cooking hot dogs or similar food products is disclosed. The grill can include a plate having a heating surface. A grill assembly can be positioned proximate to the plate and can be moveable relative to the plate. A cam can be operably coupled to a motor and a first end portion of a connecting rod can be movably received within a groove in the cam. A second end portion of the connecting rod can be operably coupled to the grill assembly. Operation of the motor can rotate the cam and drive the connecting rod to move the grill assembly back and forth along the heating surface.. | 08-29-2013 |
20130259997 | Oven - An oven has a first conveyor, a first burner that directs heat toward the first conveyor from above the first conveyor, and a second burner directs heat toward the first conveyor from below the first conveyor. A method includes providing foodstuff on a conveyor, exposing the foodstuff to heat directed toward the foodstuff from above the conveyor, and exposing the foodstuff to heat directed toward the foodstuff from below the conveyor. Another oven has a first conveyor and first conveyor insulators that surround the first conveyor and define a first zone. Another method includes introducing foodstuff to a first conveyor belt within a first insulated zone, introducing heat into the first insulated zone, and retaining a portion of the heat within the first insulated zone. Another oven has an insulated cooking zone that closely envelopes a cooking path and an insulated oven zone that substantially envelopes the cooking zone. | 10-03-2013 |
20130295257 | BAKING APPARATUS - A method for preparing a baked good according to an exemplary aspect of the present disclosure includes, among other things, nesting a pan within an elastomeric sleeve and submerging the nested pan and elastomeric sleeve at least partially into a water bath. | 11-07-2013 |
20130295258 | DEVICE FOR HOLDING A NUMBER OF FISH TO BE PREPARED AND FISH PREPARATION METHOD - A device for holding a number of fish to be prepared in an orientation in which the stomach side of the fish is directed upwards, the device having a basic structure which can be positioned on a horizontal surface or can be suspended on a holding structure or arranged on the device, and that the device has, for each fish to be held, a plurality of spikes which are oriented parallel to one another and project by way of a free end from the basic structure such that a fish, the side flanks of which have been skewered via the free ends of the spikes assigned to it, can be held on the device with its stomach side; directed upwards and in the process such that only the spikes assigned to the fish are in contact with the fish. | 11-07-2013 |
20130302496 | Kit of Parts, System And Method For Providing Survival Assistance In An Emergency - The present disclosure describes a kit of parts, system and method for providing survival assistance in an emergency, the kit of parts includes a sealable container for storing emergency tools and materials therein, a lid that removably attaches to the sealable container, a collapsible band that, when expanded, slidably engages the exterior circumference of the sealable container and that, when collapsed, is stored within the sealable container, a carabiner that attaches to the collapsible band, a first reshaped paper clip that attaches to the collapsible band and edible material, a second reshaped paper cip that attaches to the collapsible band and an edible material and a wire saw that attaches to the collapsible band. | 11-14-2013 |
20130316059 | PLIABLE SUPPORT FOR A FOOD PRODUCT OR PREPARATION IN A ROASTING PAN - A support for providing a stable resting place for a food product being cooked in a roasting pan. The support has a pliable spine and a plurality of heat resistant elements that extend outwardly from the spine. In one embodiment the spine has a core member, such as a wire, that enables it to be manipulated by a user into a variety of shapes so as to be adaptable to support foods having different shapes and sizes. The spine and heat resistant elements can be molded of silicone with the core member molded therewithin. In another embodiment, the core member is not present, and the support is assembled into stable conformations by the releasable engagement of heat resistant elements with each other. The heat resistant elements may be formed in a variety of shapes, including regularly spaced and paired T-shaped projections. Alternately, the heat resistant elements may be molded into various decorative shapes such as leaves, and as illustrated in one embodiment herein, gives the appearance of a laurel. | 11-28-2013 |
20140044850 | OVEN FOR COOKING MULTIPLE FOOD TYPES WITH DIFFERENT START AND STOP TIMES - The present invention provides a process for cooking food items in an oven that allows single-temperature rapid cooking of multiple food items, including multiple food types, with the same or different cooking start times, wherein the food types may comprise different cooking periods from start to stop. A timer mechanism is provided for each individual cooking period, wherein each cooking period is set to optimize cooking of each different food type and/or a different cooking start time. One embodiment of the present invention allows up to four different cooking times to be established, with annunciation of completion of each cooking time, wherein the annunciator may comprise light and/or sound. | 02-13-2014 |
20140044851 | TEMPERATURE REGULATION SYSTEM FOR SLOW COOKER - The present invention includes an appliance that has a cook vessel and a temperature regulation system with a Peltier device. The active side of the Peltier cools and heats the cook vessel in the absence of a motive heat distribution system. The temperature regulation system may include a motive heat distribution system on its waste side where the top edge of the fan is located at or above the bottom edge of the any waste heat sink. Methods of cooling and heating food are also part of the invention. | 02-13-2014 |
20140050834 | GRIDDLE HAVING ATTACHED WARMING PLATE - A countertop griddle and related methods of cooking food with a countertop griddle including a warming tray. The warming tray can be rotatably attached to the countertop griddle such that the warming tray can be rotatably pivoted from a covering disposition to an intermediary disposition to an open disposition. When in the covering disposition, the warming tray can serve to protect a user from exposure to grease spatter and to receive heat conducted from a cooking surface. During cooking, the warming tray can be rotated to the intermediary disposition such that the user can manipulated the food item being prepared. Finally, the warming tray can be rotated to an open disposition defining a serving tray for receiving a cooked food item. The warming tray can be detached from the countertop griddle when the warming tray is positioned in any of the covering, intermediate or open dispositions. | 02-20-2014 |
20140065278 | COMBINATION BAKING PAN AND COOLING RACK - A baking device for baking and cooling baked goods includes a rectangular baking pan formed from a single sheet of metal with planar opposing baking and bottom pan surfaces, including indentations positioned at four corners to extend out as protrusions from the bottom pan surface as standoffs. The baking device also includes a complementary rectangular cooling rack formed from a single sheet of metal with planar opposing baking and bottom rack surfaces, including indentations or depressions formed in the baking rack surface and positioned at four corners to extend out as protrusions from the bottom cooling rack surface and a plurality of small gauge holes. Dimensions of the cooling rack and baking pan are ensure that the cooling rack seats snugly in the baking pan so that the bottom cooling rack surface contacts and presses against the baking pan surface in an assembled state. | 03-06-2014 |
20140099419 | FOOD SUSPENSION DEVICE - The present invention relates to a suspension device ( | 04-10-2014 |
20140141144 | SELF ADJUSTING ROTISSERIE DEVICE - A self adjusting rotisserie device utilizing multiple positions to achieve leveling on uneven surfaces and automatic alignment on each end of a spit through the use of rotational standards and rotational attachment of a hanging motor housing and a hanging bearing housing, each fixedly attached to rods and removably attached to two standards, and each removably attached to a base; a method of cooking food utilizing a self adjusting rotisserie. | 05-22-2014 |
20140147568 | COOKING RELEASE SHEET MATERIALS AND RELEASE SURFACES - A cooking release material includes a layer comprising fluoropolymer. The cooking release material has a major surface having nucleation structures in a density of at least 10 per square inch. The cooking release material can include a reinforcement material, the layer coated over the reinforcement material. The cooking release material can include a second layer forming the major surface. | 05-29-2014 |
20140161952 | MULTI-ZONE GRILL COOK AREA WITH THERMAL ISOLATION - The grill of the present disclosure provides a multi-zone cooking surface with separate, discrete zones that are thermally isolated from one another. This allows for cooking in only one zone while avoiding the problem of heat loss to adjacent zones that are not in use, or are operating at different or lower temperatures. The individual cooking zones are separated by a gap that is filled with a thermally insulating material. Each zone can have an independent associated temperature control. | 06-12-2014 |
20140161953 | COOKING GRILL WITH MULTIPLE GAS HEATING ZONES FRONT TO BACK FOR IMPROVED GRILL PLATE TEMPERATURE MANAGEMENT - The grill of the present disclosure provides multiple heating zones within a front-to-back direction of each cooking platen. Each cooking zone has a heating element associated therewith. The heating elements can be independently controlled, so that each of the heating zones can be operated at a different temperature if necessary. A controller can monitor and adjust the heat output of each element with a temperature probe that measures the temperature of the surface of the grill plate. One or more of the heating elements can be a gas burner. Electrical heating elements may also be used. | 06-12-2014 |
20140193560 | OVERBOIL RING APPARATUS AND COOKING AND HEATING SYSTEM - The present invention relates to an overboil ring apparatus which can be used when liquids are being heated or stirred. The ring is placed on a pot, pan, or cooking basin. The ring has a symmetric and decreasing diameter at different heights of the ring and having an opening therein. The ring can be formed of silicone. | 07-10-2014 |
20140199458 | "Le Four en Brique" - The first brick oven designed for your oven - An apparatus and method to temporarily convert an oven into a brick oven comprising a dome with a ventilation aperture governed by a damper to control the accumulation of hot air within the dome, and a plate placed within the dome possessing a diameter less than the diameter dome to permit heat to rise up from within the oven into the dome. A handle is secured to the dome to facilitate handling of the dome. | 07-17-2014 |
20140199459 | Sandwich Making Appliance and Method of Making a Sandwich with the Same - A small cooking appliance comprises a bottom housing, a top housing, and a ring assembly. The bottom housing has a top surface that forms a bottom cooking surface of the appliance. The top housing has a bottom surface that forms a top cooking surface of the appliance. The top housing is movably attached to the bottom housing and moveable between a closed position and an open position. The ring assembly is positionable between the top and bottom cooking surfaces when the top housing is in its closed position. The ring assembly comprises a top ring, a bottom ring, and an optional center cooking plate. The center cooking plate is movable between (i) a closed position in which a space defined by the ring assembly is divided into top and bottom cooking cavities and (ii) an open position. | 07-17-2014 |
20140205728 | RACK OVEN WITH DIRECT FIRE HEATING SYSTEM - A rack oven includes a cooking chamber accessible via a door and a rack rotating mechanism within the cooking chamber. A combustion chamber is separated from the cooking chamber by at least one wall, the combustion chamber including a burner. A circulation flow path is provided for delivering gases from the cooking chamber into the heating chamber and past the burner in the combustion zone to pick-up heat and combustion gases for delivery back to the cooking chamber to heat the cooking chamber. A flame protector located in the heating chamber in the circulation flow path upstream of the burner prevents gases moving past the burner from extinguishing the burner. | 07-24-2014 |
20140212561 | Method of lighting a fuel source comprising n-butanol and biodiesel - An improved, environmentally friendly lighter fluid composition made from renewable resources is described that includes n-butanol and biodiesel. This lighter fluid has reduced VOCs compared to a petroleum-based lighter fluid. The fuel sources such as charcoal ignited with the lighter fluid composition maintain desirable temperature profiles. Food cooked using the lighter fluid composition as the ignition source have improved taste characteristics due to reduced VOCs. Methods of using the lighter fluid compositions are also described. | 07-31-2014 |
20140220212 | Apparatus and Method for Cooking Food Using Fire Searing - The present invention is an apparatus/device that can be used inside certain existing open ovens to retrofit them for use of the novel method of cooking discovered by applicant. The present invention is also a new and improved open oven that enables the invented method of cooking disclosed herein. | 08-07-2014 |
20140234508 | HEATED AIR HOT DOG ROLLER - Heated air roller cookers and methods for cooking hot dogs are disclosed herein. An embodiment of a roller cooker configured in accordance with the present disclosure includes a plurality of rollers and a heating element positioned to heat air. A blower can be positioned to direct the heated air through the rollers. | 08-21-2014 |
20140322416 | PRESSURIZED OVEN ASSEMBLY - A pressurized oven is provided having a fully sealed cavity, reduces heat lost, shortens cooking time and saves energy of oven operation. The pressurized oven includes a cavity component, a door assembly, heating elements and a control system that includes a relief valve on top of the cavity. The relief valve includes a valve weight and a venting stub, wherein the valve weight sits on the top of the venting stub. The valve weight disposed on top of the venting stub remains closed and the gas is not released when the pressure is not sufficient to lift the valve weight. When the pressure inside the oven is sufficient to lift the valve weight, the valve weight block is lifted to open the valve, the gas is released and the pressure is decreased. Once the pressure becomes less than the valve weight, the valve closes and gas is no longer released. | 10-30-2014 |
20140322417 | COOKING APPARATUS - A cooking apparatus includes a cavity unit having a cooking chamber therein; a door on the cavity unit, opening and closing an opening of the cavity unit; a heater in at least one of upper, rear and lower parts of the cavity unit, generating hot air to be supplied to the cooking chamber; a cooking container including a housing unit which has an entrance through which hot air enters, and a support unit on the housing unit and on which one or more cooking objects to be cooked by the hot air are placed; and an agitation unit configured to directly contact the cooking object(s) placed on the cooking container, and mix or turn the cooking object. | 10-30-2014 |
20140322418 | WATER-BATH OVEN, AND A SYSTEM AND METHOD FOR HEATING FOOD - The present invention relates to improvements for water-bath cooking and heating food. In particular, the present invention provides a new apparatus and method of heating a water-bath oven | 10-30-2014 |
20140328990 | INFRARED PORTABLE BROILER - 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. | 11-06-2014 |
20140370176 | PAN, SYSTEM AND METHOD OF COOKING - A cookware object, system and method of cooking are provided. The cookware object includes raised ridges and recessed channels within a base of the object that is designed to hold water (or other liquid), and a lid to retain/promote steam. | 12-18-2014 |
20140377431 | SPINNING GRILL APPARATUS AND METHOD - The present invention provides a novel spinning grill in which a container supporting a fire for grilling is caused to rotate in relation to products supported over the grill. The preferred structure includes a novel arrangement of a stand, a spinning container, a mounting component and grilling attachments providing highly advantageous grilling qualities and advantages. | 12-25-2014 |
20150010685 | METHOD AND APPARATUS FOR PRODUCING BAKED GOODS - A method and an apparatus for producing baked goods in a predefined shape are described, wherein a piece of dough is baked in a closed mold cavity ( | 01-08-2015 |
20150017301 | METHODS FOR BURNING CHARCOAL BRIQUETS - An improved charcoal briquet having combustion aiding surfaces is packaged in a compact boxed package. A charcoal briquet having improved burning characteristics and also improved shipping and retailing characteristics is thereby provided. An improved packaged charcoal product including a flat sided box adapted to hold randomly oriented briquets and be split open at its corners and at a lower portion for use in igniting the briquets and a grooved pillow shaped briquet are also disclosed. | 01-15-2015 |
20150024104 | UNIVERSAL LID - A universal cooking/container lid for providing ventilation includes a semi-spherical base member having a circular outer-rim and an apex. The semi-spherical base member has a stand on an exterior surface and a handle on an interior surface thereof surrounding the apex. The semi-spherical base member has one or more venting perforations. A portion of the exterior surface between the stand and the outer rim may be tapered thereby providing a ventilation channel. A top portion of the handle is configured to fit snugly into a bottom portion of the stand, thereby allowing multiple cooking/container lids to be easily stacked. A method of providing ventilation while cooking is also provided. | 01-22-2015 |
20150030742 | RACK FOR COOKING BACON AND THE LIKE - A cooking rack for bacon, or other food products, includes several articulated planar members defining a series of connected V-shaped structures. Each planar member, which may be defined by a plurality of generally parallel wires or other members, is generally porous. Bacon strips are placed on the planar members, and the rack is placed in a cooking vessel. The porosity of the planar members allows air to flow around the bacon during cooking, and allows liquids to fall from the bacon into a vessel below. The V-shaped structures may include spacers which prevent adjacent strips of bacon from touching each other. | 01-29-2015 |
20150037482 | TEMPERATURE SENSING AND CONTROL SYSTEM FOR A COOKING APPLIANCE - A cooking appliance includes an upper housing having a first heating plate, a lower housing having a second heating plate, and a temperature probe extending through one of the first heating plate and the second heating plate for detecting an internal temperature of a food item. | 02-05-2015 |
20150044345 | SOLAR COOKING APPARATUS AND METHODS OF USE - The present invention relates to a solar cooking apparatus, comprising: a first solar reflector; a second solar reflector; a solar collection element; and a solar collection element holder, wherein the first solar reflector and the second solar reflector are concave and parabolic, and are in a substantially symmetrical arrangement to a solar collection element axis, each reflector focuses solar radiation at the solar collection element from a reflective surface, which rapidly heat when the the solar collection element. The solar cooking apparatus is adjustable and, in some embodiments, portable. | 02-12-2015 |
20150056354 | Covers And Containment Systems And Methods For Food Service Pans - A heat-shrinkable polymeric cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport and reheating. The food pan cover can have a closed top end having a first top edge and a second top edge and an open bottom end having a first bottom edge and a second bottom edge. A first side seal extends from the top end to the bottom end, and a second side seal extends from the top end to the bottom end. A gusset can be formed between the first top edge and the second top edge. The food pan cover can be formed from a single layer of heat-shrinkable polymeric material capable of withstanding a temperature of at least about 400 degrees Fahrenheit. | 02-26-2015 |
20150056355 | Toaster Broiler for Aircraft Galley - An apparatus for toasting and broiling a food item in an aircraft galley includes: a heating element that heats a food item; a lower rack upon which the food item sits; an upper rack disposed above the lower rack to contain the food item in position between the lower rack and the upper rack while the heating element heats the food item; and an oven compartment in which the heating element, lower rack, and upper rack are disposed. | 02-26-2015 |
20150079259 | HIGH EFFICIENCY APPARATUS AND METHOD FOR COOKING, HEATING AND DRYING - An apparatus and method for cooking, heating, or drying in which, as items or materials are conveyed through a heating chamber by a linear, spiral, or other type of conveyor, hot combustion product gases are delivered upwardly through an upwardly extending first annulus or other flow gap which is closest to the conveyor. The hot combustion product gases are then delivered downwardly through the heating chamber into contact with the items or materials on the conveyor. Next the combustion product gases are delivered from the lower portion of the heating chamber into the lower portion of a second annulus or other flow gap or passage. The second flow gap or passage is separated from the heating chamber by the first annulus or other flow gap. Subsequently, the combustion product gases are delivered upwardly through the second flow gap or passage. | 03-19-2015 |
20150079260 | COOKING BELT - A grilling belt includes a flexible support having first and second major surfaces, an extruded fluoropolymer layer overlying the first major surface, and a cast or skived fluoropolymer layer overlying the extruded fluoropolymer layer. Another grilling belt can include a support having first and second major surfaces, and a first fluoropolymer film overlying the first major surface. The support can include a first fabric having a first bias angle, and a second fabric laminated to the first fabric and having a second bias angle different from the first bias angle by between 20° and 160°. | 03-19-2015 |
20150110939 | CAMP COOKER APPARATUS AND SYSTEM - Disclosed herein is one embodiment of a camp cooker system. The camp cooker system includes a handle, an elongate arm that includes a proximal end and a distal end, and a stand. The proximal end of the elongate arm is coupled to the handle and the distal end of the elongate arm is coupleable to one or more food items to support the one or more food items adjacent a heat source. The stand is for supporting, free of a user's supporting force, at least the distal end of the elongate arm a distance above a ground terrain. The stand includes a top end and a bottom end, with the top end being detachably coupled to the elongate arm and the bottom end being engageable with the ground terrain. The engagement of the bottom end with the ground terrain anchors and supports the system. | 04-23-2015 |
20150118378 | VERTICAL BROILER - The grill of the present disclose cooks a food product in a substantially vertical direction. A chute can supply a food product to two rotating belts that grip the food product between them, and pass it between opposing heaters or burners that are also substantially vertically oriented. The food product is cooked on both sides simultaneously, and the belts apply grill or char marks to the food product. Food product can also be monogrammed or branded on one or both sides with text, symbols or letters. Drippings from the food product can be collected without interfering with operation of the burners. The grill can be operated at pyrolytic temperatures to be self-cleaning. | 04-30-2015 |
20150297029 | COOKING APPLIANCE USING THIN-FILM HEATING ELEMENT - In a cooking appliance and method for baking a food product, the appliance has a generally solid plate member, a first heating element disposed above the solid plate member in spaced relationship therewith and a thin-film heating element coupled to the solid plate member. | 10-22-2015 |
20150305375 | APPARATUS AND RELATED METHODS FOR PREPARING POPCORN - A heated air popcorn popper and related methods of popping popcorn in which unpopped kernels are retained in a heating zone and are prevented from being expelled before they have been exposed to a heated air stream for sufficient time to result in popping of the kernels. The popcorn popper can have a popping portion including a retention mechanism capable of moving in response to physical contact with popped kernels that experience a dramatic volumetric increase in size following popping. As the number of popped kernels within the popping portion increases, the level of the popped kernels rises until they physically contact the retention mechanism, whereby the retention mechanism is forced to transition from a covering disposition to an open disposition in which popped kernels are allowed to exit the heating zone. | 10-29-2015 |
20150342390 | SOUS-VIDE COOKER WITH IMAGE TRANSLATION FUNCTIONALITY - A system and apparatus for translating cooking time and temperatures from arrays of pictures of foods cooked to different degrees of doneness or other type of result. The system enables users to select a desired doneness from pictures of food and optionally add additional modifiers it based on the size, weight, shape, and fat content of the meat with additional pictures indexed to different modification parameters. The system enables users to adjust a setting if the user has modified the food he or she intends to cook, such as by cutting in half, or if the food was frozen, allowing additional cook time and parameter modifications. A program of instructions pertaining to the system can be located on a sous vide cooking device or on a device external to the a sous vide device, such as on a personal computing device. | 12-03-2015 |
20150342413 | FOOD PROCESSING APPARATUS AND METHOD - An apparatus, including a cooking pot, including a housing; an inner cooking pot within the housing; a first heating element on which the inner cooking pot is situated; a second heating element located around or surrounding and against the inner cooking pot, and a food processor. The food processor is capable of being attached to, or mounted over an opening of the cooking pot. The cooking pot is capable of performing a cooking operation on a food, a food ingredient, or a liquid, or any combination of same, within the inner cooking pot, and the food processor is capable of performing a food processing operation on the food, the food ingredient, or the liquid, within the inner cooking pot. | 12-03-2015 |
20150351409 | CONVEYOR OVEN - A conveyor oven is disclosed. The conveyor oven includes a housing, a conveyor belt, a first and second doors, and a heat source. The housing includes a cavity and a first and second openings. The conveyor belt is configured to receive and transport food items in and out of the cavity through the first and second openings. The conveyor belt includes a loading section and an unloading section for food. The first and second doors cover first and second openings, respectively, in order to prevent heat within the cavity from escaping through the first and second openings during operation. Configured to provide different cooking times and thermal profiles to various types of food items, the heat source provides heat to the cavity for heating up any food item placed on a portion of the conveyor belt located within the cavity. | 12-10-2015 |
20150366242 | INDUCTION COOKING APPARATUS AND METHOD OF USE - A cooking apparatus includes a cooking vessel, a support structure, an assortment of ferrous members and a source of electro-magnetic radiation. The ferrous members are mounted on the support structure along with food. The source of electro-magnetic radiation heats the ferrous members and enables a previously unobtainable level of precision and control in the preparation of food. | 12-24-2015 |
20160015203 | Slow Cooker Accessory - The disclosed invention is directed to a slow cooker accessory comprised of a receptacle configured to fit within existing slow cooker vessels, wherein the receptacle has a walled body with a plurality of openings, an open end with a rim, and handles that engage the slow cooker vessel. The disclosed cooking accessory enables a method of separating food into desired configurations for the duration of the cooking time. The invention also enables food to be easily removed from cooking liquids, juices, and fats at any time during the cooking process. | 01-21-2016 |
20160045065 | Apparatus for open heat source grilling - Apparatus and method for grilling foodstuffs over an open heat source comprising a stake for securing into a ground surface proximate a heat source; a skewer configured for adjustable connection with the stake; and a clamp configured to secure the skewer in connection to the stake and in a selected position with respect to the stake so the skewer extends substantially perpendicularly to the stake and is positioned over a heat source in a substantially horizontal orientation. The clamp is configured to secure the skewer such that the skewer is prevented from lateral movement with respect to the stake and heat source. A handle extends away from skewer and supports the skewer by clamp arms that prevent unwanted or unaided movement and rotation, while allowing a user to selectively rotate the skewer, exposing various sides of the foodstuff directly to the heat source by turning the handle. | 02-18-2016 |
20160051076 | APPLIANCE AND METHOD FOR COOKING FOOD USING ALCOHOL - The invention relates to a food-cooking or -heating appliance, and a method for cooking or heating food using the appliance. The appliance includes a tank ( | 02-25-2016 |
20160066586 | FORCED MOISTURE EVACUATION FOR RAPID BAKING - A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment. | 03-10-2016 |
20160081514 | GRILLING FORK HOLDER WITH COMPACT STORAGE MEANS - A compact apparatus for supporting hand-held cooking utensils above a campfire or other such heat source such that there is no requirement for an operator to hold the utensil handle. The apparatus includes an stake that is driven into the ground such that an elongate portion of the stake extends upwardly from the ground. The elongate portion of the stake slidingly receives an elongate utensil holding assembly that extends outwardly from the stake and reversibly engages the utensils. The height of the utensil holding assembly is adjustable and lockable. The utensil holding assembly includes an inner chamber for storing the stake when the apparatus is not in use. | 03-24-2016 |
20160088976 | METHOD OF HEATING FOOD IN AN ACCELERATED COOKING OVEN - Food can be cooked in an accelerated cooking oven by placing the food on a heat-resistant liner and, in particular, a liner formed from vegetable parchment filled with an inert inorganic filler such as titanium dioxide. The parchment paper is coated on one or both sides with a silicone release coating. In one embodiment of the present invention, the parchment paper can be creped from about 5 to about 12%. This liner is suitable for use in an accelerated cooking oven to prevent messes from forming in the oven without significant discoloration, burning or flaking. | 03-31-2016 |
20160100713 | AIR-BASED FRYER - The present invention relates to food preparation. In order to provide an apparatus for preparing food of increased variance with improved cooking time and also improved food quality, a desk-appliance apparatus ( | 04-14-2016 |
20160113441 | Rotisserie Adapter Apparatus for Use with a Cooking Device - A rotisserie adapter apparatus for use with a cooking device includes an annular cylindrical base. The base has an inner wall about a central opening, the inner wall having a substantially consistent depth about the base. The base also includes a top surface abutting the inner wall and an outer wall abutting the top surface, the outer wall having a depth ranging from a first depth at a front of the base comparable to the depth of the inner wall to a near zero depth at a back of the annular cylindrical base. A bottom surface of the base connects between a bottom of the outer wall and an outer surface of the inner wall. At least two notches are formed in the inner wall, wherein the central opening is positioned between notches, and wherein at least one of the notches extends through the top surface of the cylindrical base. | 04-28-2016 |
20160113442 | AIR FRYER - The present invention relates to food preparation. In order to provide an apparatus for preparing food with hot air with an improved flow characteristic, an apparatus ( | 04-28-2016 |
20160116171 | OVEN AIRFLOW CONTROL - An oven appliance is provided with one or more features for modifying the airflow within the cooking chamber of the oven appliance to help overcome a change in the heating environment of the cooking chamber after a door of the oven is opened and closed. Further, a method for operating an oven appliance is provided. The method includes features for modifying the airflow within the cooking chamber of the oven appliance to help overcome a change in the heating environment of the cooking chamber after a door of the oven is opened and closed. | 04-28-2016 |
20160120363 | AIR-BASED FRYER PAN - The present invention relates to the preparation of food with hot air. In order to provide an apparatus for preparing food with an enhanced range of quality of the result in relation with the preparation of fish, or other delicate food, a pan ( | 05-05-2016 |
20160120364 | AIR-BASED FRYER - The present invention relates to food preparation. In order to provide improved residual material collection, an apparatus ( | 05-05-2016 |
20160169527 | COOKING RANGE | 06-16-2016 |
20160174574 | FORCED MOISTURE EVACUATION FOR RAPID BAKING OR COOKING | 06-23-2016 |
20160183721 | Vertical Cooking Charcoal Grill - A vertical barbeque grill comprising a base comprising a bottom and a top surface, a proximate and a distal edge, at least two pairs of supports comprising a first and a second support comprising an upper and a lower portion, the lower portion coupled to the top surface of the base, the supports extend away from and perpendicular to the base, the first support coupled to the proximate edge of the base, the second support coupled to the distal edge of the base, the first pair of supports spaced apart from the second pair of supports, at least one cooking chamber between the two pairs of supports, at least one opening in the base below the cooking chamber, at least two fire material retaining means coupled to the supports, creating at least two fire material chambers, and at least one liquid collection container located below the openings in the base. | 06-30-2016 |
20170231232 | Oven | 08-17-2017 |
20170231257 | APPARATUS AND PROCESS FOR RAPIDLY COOKING FOOD | 08-17-2017 |
20190142217 | AIR-BASED FRYER | 05-16-2019 |