308results about "Hollow article baking" patented technology

A high-speed griddle for cooking food products has a griddle platen having a cook surface for receiving food products thereon, and heating means are provided for heating the platen. A clamshell cover is configured for sealing contact with the cook surface of the platen, the cook surface and cover cooperating to enclose a cook volume. An electromagnetic energy source is configured for emitting energy into the cook volume, the energy source emitting energy of a frequency selected to cause internal heating of food products within the cook volume. In addition, a convection air system is configured to provide a flow of heated air into the cook volume. The heated platen, electromagnetic energy source, and convection air system cooperate to rapidly cook food products within the cook volume.

An electric grill for use to create healthier meals is disclosed. The electric grill comprises a support structure which holds a top heating section and a bottom heating section connected by a hinge. The hinge allows for a wide range of movement whereby the top heating section may be face to face with the bottom heating section, may be perpendicular, or may be at a 180 degree angle. Moreover, the top and bottom heating sections may be tilted such that excess grease, oils and juices may be separated from the food being cooked. The electric grill disclosed herein also may include a digital read-out display and a user input keypad.

A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted into mould cavities of a tray and fitting a second tray with male formers corresponding to the mould cavities into the first tray prior to baking. The trays may pass through the oven on an endless conveyor as part of a plant which includes a filling station, for filling the baked product with sweet or savoury fillings, and a freezing station. The food product is baked with a high liquid content to allow for the formation of a thin, tough impervious layer of gelatinised starch skin to form on the product surfaces.

Prior ice cream cone baking machines were manually raised and lowered, causing the cone to be sometimes overcooked or burnt. The present invention automatically raises the upper cooking plate after a pre-set cooking time, and maintains the baked cake at a warm temperature until removed from the lower cooking plate.

An automated belt cooking machine (10) for pancakes and the like food products has upper and lower overlapping, thermally conductive belts (12, 14), counter-rotatably mounted to a frame (16) so that, in use, a bottom run (30) of the upper belt (12) and a top run (32) of the lower belt (14) co-operate to convey food (40) to be cooked. The lower belt (14) extends a predetermined distance to one side of the upper belt (12) so as to provide a dispensing platform portion (38) for dispensing thereon the food to be cooked (40), so that the food (40) is conveyed towards a mouth (52) formed between the upper belt and lower belts (12, 14) and thereafter is conveyed sandwiched between the bottom and top run (30, 32). Upper and lower heating platens (26,28) are mounted to the frame (16) and are in thermal contact with the bottom and top run (30, 32), wherein the food to be cooked (40) is initially exposed to heat from the lower platen (28) conducted through the dispensing platform portion (38).

A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.

A mold having an upper end and a downwardly extending wall terminating in a lower end, and a continuous notch spanning across the wall extending upwardly from the lower end, with both an outside surface of the wall and an inside surface being of a coating which is non-stick to dough wrapped around the outside surface of the mold and to dough which is pushed downwardly through the notch from the upper end of the mold towards its lower end.

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.

A toasting appliance is provided having a housing with a small footprint and having a toasting cavity for toasting bread and a horizontally disposed cooking cavity for cooking food. One or more doors in a side of the housing provide access to the cooking cavity and viewing windows to view both cooking food in the cooking cavity or toasting bread in the toasting cavity.

The present invention relates to a portable household food cooker capable of receiving a food mixture and producing food items in a continuous fashion. The continuous food cooker generally includes a housing and a hopper. The hopper is disposed above the housing for receiving the food mixture and for dispensing the food mixture into the cooker. The continuous food cooker also includes a hot roller assembly for forming and cooking the food mixture, a hot roller drive assembly operatively attached to at least one roller, and a cutter for cutting the produced food item at a desired length. The hot roller assembly includes at least one rotatable roller and at least one heating element for heating the at least one roller. The at least one roller and the at least one heating element are disposed internally to the housing.

A commercial toaster apparatus having a “quick start” feature that nearly instantly changes from a “stand-by” mode to a “toasting” mode. The “quick start” mode is provided by changing the circuitry of some of the quartz heating elements from a series configuration to a parallel one wherein a higher voltage can be applied for a controlled amount of time to regulate the quartz heaters without adversely affecting the life span of the heating elements. Temperature probes are used to adjust the duty cycle of the apparatus to enable a uniform toast color as the cavity chamber temperature of the toaster changes over time. A sensor is also provided that determines when a last product is placed on the conveyer and the duty cycle has been completed such that the unit will automatically switch to a “stand-by” mode, thus reducing the energy requirements of the toaster.

A moving belt conveyor dough press is provided with a pair of vertically opposing platens, at least one of which is movable toward and away from the other. A continuous belt is arranged to pass between the pair of platens, and to carry on an upper surface thereof, a supply of dough masses to be pressed by the platens. At least one of the platens is formed of a cast metal material, and an electrical resistance heating element is cast in place within the at least one platen.

The invention discloses a baking device which comprises a baking mechanism and a fixing mechanism for fixing the baking mechanism, wherein the baking mechanism comprises two baking trays in rotating connection, a baking cavity is surrounded by the two baking trays, one of the baking trays is fixed on the fixing mechanism, an included angles is arranged between the baking tray fixed on the fixing mechanism and the horizontal plane, and a feed port for enabling flour paste to flow into the baking cavity is arranged at the upper end of at least one of the baking trays. As for the baking device in the embodiment of the invention, the included angle is arranged between the two baking trays and the horizontal plane, the two baking trays are arranged obliquely, the feed port is arranged at the upper end of the baking tray, the flour paste is directly poured into the baking cavity from the feed port, and the baking tray does not need to be opened for pouring the flour paste, thereby being convenient to use; simultaneously, when in heating and cake-making, generated water vapor can be discharged from the feed port, thereby avoiding extruding the flour paste which is not cured from a peripheral gap, avoiding smearing a machine and a desktop, saving materials for making a cake, and being convenient and fast to use the device for baking the cake.

The invention provides a tunnel kiln. The tunnel kiln comprises a charge device, a kiln body and a discharge device, which are disposed in sequence. The kiln body comprises a conveying chain, a lower heating grate, an upper heating grate, a fan and a gas pipe inside. The lower heating grate and the upper heating grate are disposed in parallel inside the kiln body oppositely. The conveying chain is disposed between a lower heating device and an upper heating device. The fan is disposed above the upper heating device or below the lower heating device. The upper heating device and the lower heating device are respectively connected to the gas pipe. The tunnel kiln is simple in structure, low in cost and convenient and safe to use. By the aid of the upper and lower grates inside the tunnel kiln, gas is directly burned in the tunnel kiln to quickly heat up the inside of the kiln. Therefore, production efficiency is improved, productivity is improved, energy resources are saved, and waste gas production is reduced.

An apparatus for producing crackers is provided. The apparatus includes: a main frame; a drive unit installed at the main frame, and having a drive motor provided with a reducer, and first and second drive shafts receiving power from the drive motor; first and second operation cams installed at the first drive shaft; an operation unit pivotally connected to the first operation cam; an upper mold movably connected to the operation unit in a vertical direction and having a heating means; a lower mold installed directly under the upper mold and having a heating means; a grain supply unit connected to the first drive shaft to discharge a predetermined amount of grain; a grain convey unit connected to the second operation cam to convey the grain supplied from the grain supply unit to the lower mold; and a control box installed at the main frame to control the respective components.

The invention relates to forming equipment, in particular to waffle making and forming equipment for food processing. According to the waffle making and forming equipment for food processing, wafflescan be automatically blanked, heated and discharged, and the made waffles are consistent in shape and size. The waffle making and forming equipment for food processing comprises a bottom plate, a servo motor, a rotating mechanism, an oil dripping mechanism and a blanking mechanism, wherein the servo motor is arranged on the lower portion of one side of the bottom plate; the rotating mechanism is arranged between the middle of the top of the bottom plate and an output shaft of the servo motor; the oil dripping mechanism is arranged on the rotating mechanism; and the blanking mechanism is arranged on the rotating mechanism. Through the cooperation of the rotating mechanism and the oil dripping mechanism, the functions of automatic blanking, automatic heating and automatic discharging of waffles can be achieved, the working efficiency of people is improved, and the shapes and the sizes of the manufactured waffles are consistent.

A baking pan that has crests (10) which act as additional pan edges for the baked good to bake against and near, thereby providing a baked good that has a substantial increase in its edge linear measure.