Device and method for cooking food on a grill

Abstract

The present invention relates to a device and a method for cooking food on a grill having opposed upper and lower platens wherein a gap spacing between the platens is adjusted in an initial stage and in subsequent stages of the cooking time for the meat. The method includes causing the food to be located between two opposed platens, the opposed platens each having opposed cooking surfaces and the opposed cooking surfaces defining a gap spacing that is adjustable, and adjusting the gap spacing between the platens so that during an initial stage of the cooking the gap spacing is equal to or less than the nominal initial uncooked thickness of the food, and during one or more subsequent stages of the cooking, after the initial stage, the gap spacing between the platens is varied.

Description

technical field [0001] The present invention relates to a device and method for grilling food, especially meat, on a grill with opposing upper and lower pressure plates, wherein the gap space between the two pressure plates is at the initial stage of the food cooking time and one or more The next stage is adjustable. Background technique [0002] Various devices for grilling food are known in the art for grilling meat and other food products. A clamshell grill or grill arrangement is disclosed in US Pat. Nos. 6,016,743, 5,910,207, 5,755,150, and 5,569,478, each of which is incorporated herein by reference. These types of clamshell grills are commonly used in fast food restaurants to grill meat, for example, to efficiently cook one or more hamburger patties in the short time between the heated upper and lower grilling surfaces, There is a fixed gap space between the two grilling surfaces. [0003] When grilling multiple meat products, conventional grills and methods do not...

AI Technical Summary

Problems solved by technology

However, it is well known that known grills and grill cooking methods often char or burn the surface of the meat during the cooking process due to the initial pressure on the meat and the tension between the frozen meat and the heated surface. large temperature difference

In addition, known grills and roasting methods often cause the cooked meat to lose its tender flavor and significant internal moisture because of the high temperatures of the heating surfaces and the cooking time required to defrost and subsequently cook the entire frozen meat

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