1600results about "Roasting apparatus" patented technology

A dry cooking fryer (1) comprising a main body (2) receiving food items that are to be fried, and a stirrer (6) automatically coats the items with a film of fat by mixing the food items with fat. The coated food items are cooked within the fryer without immersion in a cooking fluid.

The invention relates to a household cooking appliance (1) comprising food-receiver (2) for receiving loose pieces of food (100), and heater means including generator means (3) for generating a flow of air (4), said household appliance being characterized in that the generator means (3) for generating the flow of air (4) include an air outlet (5) and an air inlet (6), the appliance (1) further comprising a screen (7) arranged relative to the air outlet (5) and to the air inlet (6) so that it forces the flow of air (4) to go around the screen (7) in order to reach the air inlet (6) from the food-receiver (2). Cooking appliances of the deep fryer type.

A modular outdoor grill for cooking over a bed of combustible fuel or by means of convection heating from an externally mounted firebox. The modular grill comprises a housing with an outwardly, horizontally pivotal food-supporting tray, a vertically extending standard for supporting said housing, and either a horizontally reciprocating fuel-supporting grate or an externally mounted firebox.

An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ports are in slot form disposed about the apex of a Vee shaped riser spaced from the adjacent riser to provide a low pressure flow channel communicating with the corridors giving a rapid velocity change of the cooking vapor from turbulent to a less turbulent flow. The distance for vapor travel between the upper discharge ports and the product carrying conveyor is variable. Temperature and moisture content of the process vapor can be changed to suit cooking conditions.

A controlled cooking system (CCS) that monitors, measures, and controls the internal temperature of foods placed in an oven having a Radio Frequency Identification (RFID) antenna(s), a transmitter/receiver/interrogator/reader/microprocessor (TRIRM) module and an RFID tag with built-in temperature sensor. The RFID tag is buried in the food being cooked and is energized and enabled by an RF signal of pre-determined frequency. The tag output is an RF “backscatter signal” having encoded temperature data indicative of the internal temperature of the food that the tag is buried in. The backscatter signal is received and decoded by the antenna(s) and the TRIRM module incorporating a programmed cooking/baking temperatures for various foods. If the decoded temperature is below a user-set temperature, the TRIRM module allows the oven to remain on. Conversely, if the decoded temperature is at or exceeds the user-set temperature, the TRIRM module shuts off the oven and produces a signal that activates an alarm indicating that the cooking has been terminated.

A horizontal axis rotisserie oven with versatile electronic controls. The rotisserie further includes: an improved spit for quick mounting of food, and a door which hides blemishes due to normal use, and easily referenced food cooking indexes, and means for keeping countertops clean.

The present invention is embodied in a grill having a firebox with a front rotisserie mount assembly and a pair of heat shield assemblies. The front rotisserie mount assembly is to help mount a rotisserie on the grill along a longitudinal axis extending from the front of the grill to the rear of the grill. The front rotisserie mount assembly also acts in conjunction with a pair of heat shield assemblies in the firebox to help concentrate heat generated underneath the rotisserie.

The invention provides a cooking device which comprises a shell and a hot-air flow generation device, wherein the shell is provided with a food cooking chamber, and the hot-air flow generation deviceis arranged at the top of the food cooking chamber. The hot-air flow generation device comprises a blowing device and a heating device positioned below the blowing device, the blowing device is used for generating flowed air flow, the heating part heats the air flow generated by the blowing device to form heated air flow, a blowing cover is arranged at the top of the food cooking chamber and completely covers the upper outer side of the blowing device and the heating device, the food cooking chamber is provided with side walls, at least parts of side walls are provided with air flow guide devices, and parts of heated air flow passes the air flow guide devices, then changes the flowed direction of the heated air flow and is scattered to the surface of food. According to the cooking device,the heated uniformity degree of the food in the making process can be improved, the quality and the taste of the food are improved, harmful heat is timely discharged in the making process of the food,and working stability of the device is improved.

The present invention relates to an apparatus for preparing food, said apparatus comprising: —a shell (1) having internal walls (2), —a drawer (3) placed inside the shell (1), the drawer comprising a pan (4) and a food basket (5), the food basket (5) being placed inside the pan (4), —an air heating system (6) and an air fan (7) placed inside the shell (1), —a sliding mechanism (8) placed between the internal walls (2) and the drawer (3). The sliding mechanism allows to correctly position the drawer inside the apparatus, and reduces efforts of use to manipulate the drawer.

A cooking apparatus has a food support with food engaging structure, such as a rotisserie spit. A firebed is mounted under the food support to heat food at the food support. A heat reflective vault is mounted over the food support for reflecting radiant heat back down toward the food support. The vault extends over the food support while still providing access from the side. A drive mechanism can vertically adjust the firebed to adjust heat flowing toward the food support. An elevator motor may be coupled to the drive mechanism for vertically positioning the firebed. A thermostat responsive to heat from the firebed and coupled to the elevator motor can control elevation of the firebed.

The present invention regards an oven for cooking products, particularly foods, if desired for frying or cooking frozen products or fresh, breaded products.

A cooking apparatus is provided having an apparatus body including a burner which heats an object. There may be a first image acquirer provided at one side of the apparatus body, the first image acquirer may be configured to acquire image information corresponding to a heat source generated by the burner. Additionally, a display may be provided at one side of the apparatus body to display the image information acquired by the first image acquirer.

The present invention provides a device for cooking food that has a cooking cavity defined by a front wall, a back wall that opposes the front wall, two opposing side walls, a ceiling, and a floor that opposes the ceiling; a substrate for supporting a food item, the substrate substantially enclosed by the cavity; a first plenum spanning between the two opposing side walls, said plenum comprising a first segment proximal to the back wall, a second segment proximal to the ceiling, and at least one third segment that joins the first segment and the second segment; a second plenum positioned proximal to but medially displaced from the first plenum; a flame heating element located between the first plenum and the second plenum; and at least one air movement device located proximal to a region in which the front wall and ceiling intersect.

An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.

Intelligent cooking apparatuses incorporate wireless communication technology to carryout cooking procedures. More specifically, stoves, ovens, and cookware may send and receive data wirelessly to carryout cooking procedures. An application may guide persons through recipes and automate many of the cooking procedures. Cookware may send batch information to an application for processing, display, and analysis. Cookware may use hardware for automated cooking actions, such as a magnetic stirrer and driver for stirring the contents in cookware, all monitored by various sensors located in the cookware.

The present invention relates to an air-based fryer apparatus (10) for preparing food. The apparatus (10) comprises a base part (12) comprising an upper support (14) and a gearing system (16) to generate a rotation force around a vertical rotation axis (18). The apparatus (10) further comprises a container (20) arranged on the upper support (14) and a food basket (22) with an air-permeable bottom part (24). The food basket is placed inside the container (20) such that a lateral gap (26) is arranged between walls of the container and walls of the food basket (22), and such that a bottom gap (32) is arranged between the bottom part of the container and said air-permeable bottom part (24). The apparatus (10) further comprises an upper lid device (34) arranged on top of the container (20). The upper lid device comprises a system (36) with primary heating means (38) and air ventilation means (40) for generating a flow of hot air in the lateral gap (26), in the bottom gap (32), and in the food basket (22). The gearing system (16) is adapted to provide a relative rotational movement at least between food arranged in the food basket and the flow of hot air in the food basket (22). This invention allows enhancing possibilities for the food preparation.

Method and apparatus for preparing and dispensing a combination of food products in a vending machine from a selection of components prepackaged in a plurality of trays sealed with a single peel off tape. The method comprises dispensing a top component onto a positioning releasable support and moving it into an oven, independently dispensing a tray with bottom component, sliding it to and raising into a moveable oven, independently heating components, removing components from ovens, moving said moveable oven out of the tray path, moving components to close proximity of each other and releasing top component into the tray. The apparatus has means for dispensing each of the individual components toward front of said vending machine; means for three-dimensional positioning of the releasable support for top components; means for bottom component tray lateral displacement; stationary oven, moveable oven, and an elevator laterally aligned with said product delivery opening.

In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through an ultrasonic waveform generator to cook an outer layer of the meat emulsion. The outer layer may be part of the meat emulsion or a thermoset gelling material deposited on the extruded meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging. The conveyor belt acts as a temporary skin to hold the meat emulsion during its ultrasonic processing.

Enclosed rotisserie with added convenience, including a countertop resting box-like enclosure housing a safety rear mounted heating element and a power rotated dual rod spit assembly. The gear driven spit assembly may be easily inserted and removed straight into and out of the enclosure without need for angling or coupling the assembly to a power drive socket. The spit assembly may also be mounted at various distances from the heating element to decrease cooking times. The open front of the enclosure is from time to time covered by an inclined glass panel door which may be opened in various ways to facilitate food insertion into and removal from the enclosure, and which may be easily removed for cleaning or other purposes. The embodiment's design makes efficient use of valuable counter space by recessing back and raising off the countertop its controls. A contained light as well as room light emitted through the inclined glass door illuminate the enclosure's interior to make the rotisserie cooking into a taste tempting show. Two countertop supported sizes for the embodiment are suggested, one for larger families and entertaining, and the other for small families and singles.

A lifter for foodstuffs for shifting the same from one position to another including the placing in or removal of various foods to and from cooking utensils without touching the same or piercing the same with forks, knives and the like. The lifter includes a generally rectangular support of a plurality of spaced, longitudinally extending rods or wires bounded by a retaining member having sides. The retaining member is provided with a pair of, side positioned, generally U-shaped handles which are rotatably mounted thereto. Select portions of the retaining member are formed to provide a pair of elevating legs on each of the sides and the handles are provided between such legs. The legs will elevate the foodstuff from the bottom of the utensil or other support surface upon which the laden lifter may be placed.

An expandable rack for foodstuffs or other articles for temporary use after baking or cooking to allow the foodstuff to cool. The expandable rack consists of a plurality of tiers or layers which are slidably arranged with respect to one another such that the entire rack may be slid together to form a compact size for storage. A first layer or tier consists of a plurality of spaced, longitudinally extending rods surrounded by a continuous, formed member, to substantially provide a rectangular shape and having downwardly depending legs to elevate the same above a support surface. Each of the additional layers employs the same construction but is of reduced size to permit all layers to be slid together in underlying relation to the first layer. The structure for retaining the tiers or layers to one another and allow sliding therebetween is incorporated into each of the tiers and each tier has support legs.

Multi-mode (e.g., EAS and RFID) tags and methods for making and using the same are disclosed. The tag generally includes an antenna, an electronic article surveillance (EAS) function block coupled to the antenna, and one or more identification function blocks coupled to the antenna in parallel with the EAS function block. The method of reading the tag generally includes the steps of applying an electric field to the tag, detecting the tag when the electric field has a relatively low power, and detecting an identification signal from the tag when the electric field has a relatively high power. The present invention advantageously enables a single tag to be used for both inventory and anti-theft purposes, thereby improving inventory management and control at reduced system and/or “per-article” costs.