Cooking appliance

Abstract

The cooking appliance (10) comprises a first cooking plate (16) and a second cooking plate (18) and a dough dispensing mechanism (20). The first cooking plate (16) and the second cooking plate (18) together form a cavity (32) between the first cooking plate (16) and the second cooking plate (18) in a closed position of the plates, in which the first cooking plate (16) and the second cooking plate (18) face each other in a vertical orientation. An upper inlet (33) for the cavity (32) is formed by the first cooking plate (16) and the second cooking plate (18) for receiving the dough (40) in the cavity (32). The dough (40) is poured into the inlet (33) by the dispensing mechanism (20). The cooking plates (16) and (18) are heated to cook the dough (40) and, as it is cooked, the first cooking plate (16) moves with the cooked product (100) to an open horizontal position.

Description

[Technical Field]

[0001] AUTOMATED COOKING EQUIPMENT AND METHOD FOR COOKING DOUGH-BASED FOODS FIELD OF THE INVENTION The present invention is primarily directed to cooking dough-based foods such as waffles and pancakes, but is not limited to this use. [Background technology]

[0002] Current machines for cooking waffles typically include an upper cooking plate hinged to a lower horizontal cooking plate. Both cooking plates have cavity-forming portions for forming each side of the waffle being formed, which together form a cavity between the cooking plates in the closed position for the batter to form the waffle. In the open position of the plates, batter is poured onto the lower cooking plate, and the upper cooking plate is lowered to face the lower cooking plate. It was previously common for the plate to be flipped over so that the batter filled the cavity on the upper plate. Current methods are manual, complicated, and messy for the user (if instructions are not followed), often resulting in batter spillage and waste, inconsistent cooking, unsanitary conditions, and exposing the operator to the risk of a burning hazard due to exposure to the high temperature of the hot plate.

[0003] Additionally, the cooking surface should be nonstick. One option is cast iron, which is expensive to maintain, requires the use of additional oil or grease, and requires careful and frequent cleaning. Another option is the use of a nonstick coating such as Teflon. This type of coating is prone to relatively rapid wear and tear. In many such devices, the cooking plate cannot be replaced, rendering the entire device unusable. In other cases, the plate can be replaced, but the process is often cumbersome and complicated, requiring tools and detailed instructions.

[0004] The present invention seeks to overcome or substantially improve upon at least some of the deficiencies of the prior art, or at least provide an alternative.

[0005] It will be understood that in Australia, or any other country, where any prior art information is referred to herein, such reference is not an admission that the information forms part of the common general knowledge in the art. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Australian Patent Application Publication No. 2008247299 Summary of the Invention

[0007] According to a first aspect, the present invention provides a cooking appliance comprising: A lower stand, the lower stand comprising: a first heating plate; a first cooking plate removably attached to the first heating plate, the first cooking plate having a food forming side; a second heating plate; a second cooking plate removably attached to the second heating plate, the second cooking plate having a food forming side; The first cooking plate and the second cooking plate are an open position in which the food forming sides of the first cooking plate and the second cooking plate are spaced apart from one another; a closed position in which the food forming sides of the first and second cooking plates are positioned adjacent and facing each other to form a cooking cavity between the first and second cooking plates, the first and second cooking plates being generally vertical in the closed position and defining an upper entrance for the cooking cavity; a lower stand, which may be configured between an upper stand vertically separated above the lower stand, the upper stand having a liquid dispensing mechanism for dispensing a liquid-based food product into the cooking cavity through an upper inlet; Equipped with.

[0008] In one embodiment, in the open position, the second cooking plate is fixed in a vertical orientation and the first cooking plate is positioned in a generally horizontal orientation, and in the closed position, the first cooking plate moves to a vertical orientation in which the first cooking plate and the second cooking plate face each other.

[0009] In another embodiment, the first heating plate moves the first cooking plate between an open position and a closed position.

[0010] In one embodiment, the food forming sides of the first and second cooking plates each include a raised peripheral edge that forms a shallow cavity thereon, and the peripheral edges of the first and second cooking plates are sealed together to form the cooking cavity in the closed position.

[0011] In another embodiment, the upper entrance for the cooking cavity is formed by a molded half-funnel structure at the distal portions of the first and second cooking plates.

[0012] In another embodiment, each heating plate includes an inner surface for engaging its respective cooking plate and an integrated heating element for heating the inner surface.

[0013] In another embodiment, the first heating plate and the second heating plate each include a mounting mechanism for removably mounting the respective cooking plate thereon.

[0014] In another embodiment, the first cooking plate and the second cooking plate each have a connecting side opposite the food forming side, the connecting side having a separate mounting post, each heating plate having a separate aperture that receives the mounting post of the respective cooking plate through the aperture, and the mounting mechanism includes a retaining clip that is lockable with the mounting post.

[0015] In another embodiment, the mounting posts each include a side recess, and the mounting mechanism for each of the heating plates comprises a rotatable plate on an outer surface of the heating plate, the rotatable plate having a respective curved elongated slot in each of the mounting posts through which each post extends, a biased retaining spring clip positioned across each elongated slot, and the rotatable plate is movable between an unlocked position and a locked position, wherein in the locked position each retaining clip engages the side recess in the respective mounting post.

[0016] In another embodiment, each clip includes a front retention bar and a rear portion that is pivotally mounted to the rotatable plate, such that the retention bar can be moved from a disengaged position near the rotatable plate to an engaged position in a side recess of the mounting post.

[0017] In another embodiment, the retaining bars are positioned to face the side recesses of each mounting post, and when the rotatable plate rotates from the unlocked position, the retaining bars of the retaining clips catch in the side recesses, and as the rotatable plate continues to rotate, the clips are compressed to maximum compression in a position perpendicular to the rotatable plate, and then as the rotatable plate rotates further, the clips move past the perpendicular position relative to the rotatable plate, and the clips return to their original position, where they are locked in their respective side recesses, which is the locked position of the rotatable plate.

[0018] In another embodiment, the retaining clips exert an outward force on the mounting posts, with springs biasing the cooking plates against their respective heating plates.

[0019] In another embodiment, the heating plate includes fixed handle tabs and the rotatable plate includes movement handle tabs disposed between the fixed tabs to assist in rotation of the rotatable plate between its rotation unlocked and rotation locked positions.

[0020] In another embodiment, the second heating plate is held fixed in a vertical position and the first heating plate is pivotally movable between an open generally horizontal position and a closed vertical position.

[0021] In another embodiment, the cooking appliance further comprises a scale on which the first cooking plate and the second cooking plate are mounted, and the required amount of liquid-based food in the cavity is determined by the weight measured on the scale.

[0022] In another embodiment, the liquid dispensing mechanism comprises a platform for receiving a bag having a liquid-based food product therein, the outlet nozzle of the bag being directed toward the outlet of the dispensing mechanism, and the liquid dispensing mechanism comprises a roller that engages with the bag to push the liquid-based food product into the upper inlet.

[0023] In another embodiment, the cooking process is timed using a timer, and when completed, the first cooking plate moves to its open position with the cooked food item.

[0024] In another embodiment, the cooking appliance further includes an optical sensor that detects the flow of the liquid-based food product being dispensed, and the control processor can vary the dispensing rate as required.

[0025] In another embodiment, a scale is mounted beneath the platform for receiving the bag with the dough and measures the amount of dough removed from the bag.

[0026] In another embodiment, the cooking appliance further includes a proximity optical sensor that checks the liquid level in the cooking cavity as it is being filled.

[0027] In another embodiment, the second cooking plate comprises: 1st It has a higher cooking temperature than the cooking plate.

[0028] In another embodiment, the second cooking plate comprises: 1st It has a smaller cooking surface area than a cooking plate.

[0029] In another embodiment, the heat provided by the heating means to each cooking plate is each adjustable.

[0030] Other aspects of the invention are also disclosed.

[0031] Notwithstanding any other forms which may be included within the scope of the present invention, preferred embodiments of the present invention will now be described, by way of example only, with reference to the accompanying drawings, in which: FIG. [Brief explanation of the drawings]

[0032] [Figure 1] 1 is a left perspective view of a cooking appliance according to a preferred embodiment of the present invention, with a first cooking plate in an open position; FIG. [Figure 2] FIG. 1 is a left side perspective view of the cooking appliance with the post and dough dispensing mechanism omitted for illustrative purposes. [Figure 3] FIG. 3 is a right-side perspective view of the cooking appliance similar to FIG. 2. [Figure 4] FIG. 1 is a right side perspective view of the cooking appliance with other portions of the appliance omitted for illustrative purposes. [Figure 5] FIG. 10 is a right side perspective view with the second cooking plate removed from the heating plate to show the features of the heating plate. [Figure 6] FIG. 6 is a rear perspective view of the arrangement of FIG. 5 showing the heating plate. [Figure 7] FIG. 1 is a left side perspective view of a dough dispensing mechanism for a cooking appliance. [Figure 8] FIG. 1 is a side view showing the first cooking plate moving from an open substantially horizontal position toward a closed vertical position. [Figure 9] FIG. 1 is a side view showing a first cooking plate in a closed vertical position with a vertical second cooking plate defining a cavity formation between the first and second cooking plates. [Figure 10] 1 is a side view showing dough being dispensed into the cavity forming portions of the first and second cooking plates in a cooking position. FIG. [Figure 11] FIG. 10 is a side view showing the cooking of dough between the first and second cooking plates. [Figure 12] FIG. 10 is a side perspective view showing the first plate moved to an open horizontal position for removing the formed waffles. [Figure 13] FIG. 10 is a side perspective view showing the channel forming portion of one of the cooking plates. [Figure 14(a)] FIG. 10 is an exploded view showing the rear side of the cooking plate with mounting posts. [Figure 14(b)] FIG. 10 is an exploded view showing the rear side of the heating plate with removable mounting means for the cooking plate. [Figure 14(c)] FIG. 10 is a rear perspective view showing the adjustment of the mounting post to the heater plate aperture. [Figure 14(d)] FIG. 10 is a front perspective view showing the alignment of the mounting post with the heater plate aperture. [Figure 15] FIG. 10 is a rear perspective view showing the insertion of a mounting post into an aperture in the heater plate. [Figure 16] FIG. 10 is a rear perspective view showing the mounting posts of the cooking plate in a locked position relative to the heating plate. [Figure 17] FIG. 10 is a front perspective view showing the side cover panels and front access door for the cooking appliance with the door in the open position. [Figure 18] FIG. 2 is a front perspective view showing the door in a closed position. DETAILED DESCRIPTION OF THE INVENTION

[0033] It should be noted that in the following description, similar or identical reference numerals in different embodiments indicate the same or similar features.

[0034] 1-6 show a cooking appliance 10 according to a preferred embodiment of the present invention. Cooking appliance 10 comprises a lower stand 12 having a scale 14, a first cooking plate 16 and a second cooking plate 18 disposed on lower stand 12, a vertically separated upper stand 13 above lower stand 12 via post 15, and a dough dispensing mechanism 20 on upper stand 13 for dispensing dough among cooking plates 16 and 18 during use.

[0035] A first cooking plate 16 and a second cooking plate 18 are positioned on the lower stand 12 and connected to the scale 14, and a dough dispensing mechanism 20 is held above the first cooking plate 16 and the second cooking plate 18 by the upper stand 13.

[0036] 7-9, first cooking plate 16 and second cooking plate 18 together form a cavity 32 therebetween when the plates are in their closed position, with first cooking plate 16 and second cooking plate 18 facing each other in a vertical orientation. An upper entrance 33 for cavity 32 is formed by first cooking plate 16 and second cooking plate 18 for receiving batter 40 within cavity 32. Batter 40 (see FIG. 10) is poured into entrance 33 by dispensing mechanism 20, and the required amount of batter in cavity 32 is measured by scale 14. Cooking plates 16 and 18 are heated to cook batter 40 escaping through inlet 33 with steam 101 (FIG. 11), the cooked batter is formed into waffles 100 (FIG. 12), and when cooked (timed using a timer or temperature variance detected), first cooking plate 16 moves to an open horizontal position (FIG. 12) with the cooked waffle products 100. Further details regarding each component of cooking appliance 10 will now be described.

[0037] 2 and 3, in the example shown, first cooking plate 16 and second cooking plate 18 are both generally disk-shaped and generally mirror images of each other. However, the cooking plates can be formed in any other shape, such as a rectangle, an oval, or the shape of a special character. The cooking plates can also have different forming patterns, such as grooves on one cooking plate and a flat shape on the other.

[0038] 13 and 14, each of the cooking plates 16 / 18 has a forming side 34 and an opposing connecting side 36 (FIG. 14). Both cooking plates 16 and 18 are thermally conductive (metallic in this example) and removably connectable to their respective heating plates 60 (FIGS. 3 and 14). The forming side 34 of each of the cooking plates 16 and 18 has a forming portion 38 for forming each side of the waffle to be formed. In this embodiment, the forming portion 38 is in the shape of a grid cavity, which is the typical surface shape of a waffle. In the cooking appliance 10, the cooking plates 16 and 18 are provided so that they can be easily removed from their respective heating plates 60 and replaced with other cooking plates with different forming portions 38 for forming waffles with different surface shapes or other dough-based products such as pancakes, omelets, and other foods. The easily replaceable cooking plates 16 and 18 can be easily cleaned and replaced as needed, for example, if their nonstick surfaces become damaged or if a user desires to use the plates with a different forming pattern.

[0039] The forming side 34 of each of the cooking plates 16 and 18 has a raised peripheral edge 42 from the forming portion 38 to form a shallow cavity thereon. The distal portion of the peripheral edge 42 is formed into a half-funnel structure 44. The half-funnel structure 44 is opposite the hinge connection point 62 of the heating plate 60. In the closed position, the half-funnel structures 44 of the first cooking plate 16 and the second cooking plate 18 together form an upper entrance 33, and the peripheral edges 42 of the first cooking plate 16 and the second cooking plate 18 are sealed to each other to form a closed cooking cavity 32. The cavity 32 has the shape and volume of the desired food product to be cooked and formed, and the upper entrance 33 directs the dough 40 into the cavity 32.

[0040] 4-6, cooking appliance 10 includes first and second heating plates 60a, 60b, to which first and second cooking plates 16, 18, respectively, are removably attachable. First and second heating plates 60a, 60b are pivotally attached to one another at pivot connections 62. In the illustrated embodiment, second heating plate 60b is held fixedly in a vertical position, while first heating plate 60a is pivotally movable between an open, generally horizontal position shown in FIGS. 1-6 and a closed, vertical position shown in FIGS. 9-11. Preferably, first heating plate 60a tilts slightly downward in its fully open position to present cooked product 100 to a user.

[0041] As shown in Figures 5 and 6, each of the heating plates 60 includes an internally incorporated heating element 64 that heats an inner surface 65 of the heating plate 60 for engagement with its respective cooking plate 16 or 18, and a mounting mechanism 70 on its opposing outer surface 67. The heating element 64 is positioned within a shaped groove formed within the heating plate 60 for heating the flat inner surface 65. The inner surface 65 is flat and engages and fully contacts the respective cooking plate 16 / 18. Each of the heating plates 60 further includes a separate aperture 66 (Figure 14) through which a mounting post 63 of the respective cooking plate 16 / 18 is received.

[0042] 14-16, the connecting side 36 of each of the cooking plates 16 / 18 is flat and includes a separate mounting post 63. The mounting posts 63 each include a side recess 61 formed in its side, with the recess 61 sloping generally upward on each mounting post 63. The recess 61 in the mounting post 63 thus provides the mounting post 63 with a generally downwardly facing hook shape. When the mounting post 63 of a cooking plate 16 / 18 is inserted into the aperture 66 of its respective heating plate 60, the mounting post 63 and its side recess 61 extend outwardly from the outer surface 67 of the heating plate 60.

[0043] The quick latch attachment mechanism 70 includes a rotatable plate 71 on the outer surface 67 of the heating plate 60, the rotatable plate 71 being rotatable about a center point 91 between a locked position relative to the heating plate 60 and an unlocked position. The rotatable plate 71 has curved elongated slots 72 shaped like an arc having a center of rotation point 91. The rotatable plate 71 has a respective curved elongated slot 72 for each of the mounting posts 63, through which each post 63 extends (in the example shown, there are four slots 72 for four posts 63).

[0044] 15, attachment mechanism 70 further includes a biased retention spring clip 74 in each of slots 72. Each clip 74 includes a front retention bar 102 and a rear portion 104 that is pivotally mounted to rotatable plate 71 such that retention bar 102 can move from a disengaged position near rotatable plate 71 (FIG. 15) to a generally upwardly engaged position away from rotatable plate 71 (FIG. 16). Each spring 106 biases retention bar 102 toward the disengaged position.

[0045] The retaining bars 102 are positioned to face the side recesses 61 of each mounting post 63. When the rotatable plate 71 rotates from its unlocked position, the retaining bars 102 catch in the side recesses 61, and as the rotation of the rotatable plate 71 continues, the clips 74 are bent / compressed (up to maximum compression) in a vertical position (90°) relative to the rotatable plate 71, and then as the rotatable plate 71 rotates further, the clips relax and return to their original position, where they are locked in their respective side recesses 61 (FIG. 16).

[0046] This defines a locked position for the rotatable plate 71, locking the cooking plates 16 / 18 to their respective heating plates 60. Additionally, the retaining clips 74 exert an outward force on the mounting posts 63, spring-biasing the cooking plates 16 / 18 against the heating plates 60. This ensures optimal contact for heat transfer between the cooking plates 16 / 18 and their respective heating plates 60. To disengage the retaining clips 74 from the side recesses 61, the rotatable plate 71 is rotated in the other direction. This disengages the retaining clips 74 from the posts 63 (after overcoming the initial spring resistance) and allows removal of each cooking plate 16 / 18.

[0047] Heating plate 60 includes fixed handle tabs 112, and rotatable plate 71 includes movement handle tabs 114 positioned between the fixed tabs 112 to assist in rotation of rotatable plate 71. Handle tabs 112 and 114 can facilitate engagement of retaining clip 41 when some force is required to overcome the spring force of retaining clip 41. A user can move movement handle tab 114 relative to one of the fixed handle tabs 112 using only two fingers, without having to hold the entire device. Figures 15 and 16 show the positions of movement handle tab 114 between the rotation unlocked and rotation locked positions of rotatable plate 71.

[0048] The attachment mechanism 70 is cooking Plates 16 / 18 are biased towards heating element 64 for efficient heat transfer. cooking Attachment mechanism 70 provides a strong attachment between plates 16 / 18 and heating plate 60. Attachment mechanism 70 also provides an easily removable attachment of cooking plates 16 and 18 to heating plate 60, allowing for quick replacement of cooking plates as desired.

[0049] When the cooking plate 16 / 18 is attached to the heating plate 60, the heating plate 60 is cooking Plate 16 and the second cookingThe second plate 18 is arranged to provide a relative open and closed position between the second plate 18 and the second cooking The plate 18 is fixed in its vertical orientation and the first cooking Plate 16 is positioned in its generally horizontal orientation.

[0050] In the closed position, the first cooking Plate 16 is moved by heating plate 60a into a vertical orientation in which the forming sides 34 of cooking plates 16 and 18 face each other. That is, peripheral edges 42 of cooking plates 16 and 18 engage and fluidly seal with each other to form cooking cavity 32, and half-funnel structures 44 together form inlet 33. In this regard, peripheral edges 42 can be correspondingly shaped to provide the necessary fluid seal, such as by forming one edge 42 as a male member forming portion and the other edge 42 as a female channel forming portion to receive the other edge 42.

[0051] In the closed position, the inlet 33 is positioned above the cavity 32 ready to receive dough from the dough dispensing mechanism 20. Referring to FIG. 7, the liquid dispensing mechanism 20, in this embodiment, includes a platform 80 for receiving a bag with dough therein, with the outlet nozzle of the bag 82 directed toward the outlet 84 of the dispensing mechanism 20. The dough dispensing mechanism 20 includes a roller 86 that engages the bag 82 to force the dough 40 into the inlet 33 (FIG. 9). The outlet nozzle of the bag 82 also includes a one-way valve, which seals the dough mixture in the bag against bacteria and air to prevent dripping or spillage. The use of the bag 82 and roller 86 provides the advantage that cleaning or sanitizing the dispensing equipment is not required.

[0052] The liquid dispensing mechanism may be, for example, one of the embodiments described in Australian Patent Application Publication No. 2008247299, which is incorporated herein by reference. The required amount of batter 40 is measured by the scale 14. The cooking process then begins and is timed using a timer. Upon completion, the first cooking plate 16, along with the cooked waffles 100 (FIG. 12), moves to its open position.

[0053] The entire cooking process is automated in the cooking appliance 10 using the control processor 105. A user simply presses a button or triggers a sensor to initiate the cooking process. The cooking plates 16 / 18 are heated or preheated by the heating plate 60. A stepper motor (or any suitable motor controlled by a position / end switch) moves the first heating plate 60a, which in turn moves the first cooking plate 16 to its closed, vertical position to form the cavity 32. Additionally, dough dispensing using the dough dispensing mechanism 20 is performed by an electric motor operating the rollers 86. The cooking appliance 10 further includes an optical sensor 110 that detects the dough stream being dispensed, allowing the control processor 105 to vary the dispensing speed as required. The optical sensor 110 detects the width of the dough stream being dispensed, and the control processor can increase the motor speed to increase the thickness of the dough stream or decrease the motor speed to decrease the thickness of the dough stream. This feature has the advantage of providing a fast start to the batter being dispensed, a uniform flow in the middle of the dispense, and then delaying the end of the dispensing step, eliminating waste and providing a fast, uniform dispense. The control processor 105 monitors the scale 14 to ensure that the correct amount of batter is received in the cavity 32. Once received, the control processor stops the roller 86. The control processor then monitors the cooking time and moves the first cooking plate 16 to its open position to present the cooked product to the user.

[0054] Thus, the present invention provides a cooking appliance with a vertical cooking plate for waffles and other dough-based products, eliminating the need to rotate the cooking plate. The cooking appliance also provides clean, mess-free batter pouring onto the cooking plate compared to the prior art. Because the process is automated, the cooking appliance is hygienic, and users do not need to touch any part of the cooking element or handle the batter. Furthermore, because all dispensed batter is received in the cooking cavity, batter waste is eliminated. The cooking plate is also quickly interchangeable to provide other shaped cooking surfaces, such as logos or characters, and for ease of cleaning and replacement.

[0055] The present invention is primarily developed for cooked dough-based food products such as cakes, crepes, pancakes, and waffles, but can also be used for liquid-based products such as quiches, omelets, and egg-based products, including cooked eggs.

[0056] While preferred embodiments of the present invention have been described, it will be apparent to those skilled in the art that modifications can be made to the embodiments shown. Such additional features include the following: a. Waffle residue detection - if any residue is left on the cooking plate, the scale 14 will detect the residue and notify the user to collect / clean; b. a sensor 97 (FIGS. 5 and 6) that detects whether the cooking plate is properly installed and inserted; c. Automatic Door 140 for User Safety (Shown in Figures 17 and 18) The door 140 can be used as a safety device since cooking will not begin until the door is closed. d. A dust tray for easy cleaning; e. Infrared sensor for contactless operation to start the cooking process; f. Sensor that detects the flow coming from the bag and controls the dispensing speed - when no mix comes out of the bag at the start of squeezing, it controls the motor to go forward at high speed to start the flow, provide a consistent flow during dispensing, and slow down the flow at the end of dispensing to optimize the accuracy of the amount dispensed. This really helps to save time in making waffles. g. The vertical second cooking plate has a slightly higher cooking temperature than the movable first cooking plate. If the cooking temperature is approximately 180°C-210°C, the vertical first cooking plate can be set 5°C-10°C hotter than the movable first cooking plate. With this feature, cooked products are less likely to stick to the vertical plate and are more likely to move with the bottom plate for customer access. h. Adjustable Cooking Plate Cooking Temperature - This allows for custom cooking of waffles according to preference as well as adjustment of cooking plate temperature depending on the product being cooked (eggs, crepes, pancakes, etc.) This may also allow the user to select which cooking plate to leave cooked product on in the open cooking plate position, as cooked product is less likely to stick to a hotter cooking plate. i. The vertical second cooking plate has a cooking surface that is slightly smaller than the movable first cooking plate. This feature can be provided, for example, by varying the pyramidal pattern on the cooking plate so that the vertical cooking plate has a shallower pyramidal side. With this feature, cooked products are less likely to stick to the vertical plate and more likely to move with the bottom plate for customer access. j. Also, measuring the amount of liquid dough mix to fill cavity 32 can be achieved by i-iii. i. A scale mounted beneath the platform 80 for receiving the bag 82 with the dough therein measures the amount of dough removed from the bag 82 instead of being dispensed. ii. A proximity / optical sensor 110 that checks the liquid level in the cavity 32 as it is being filled. iii. Flow meters can be used with conventional peristaltic or gear pumps.

Claims

1. A cooking appliance, A lower stand, the lower stand comprising: a first heating plate; a first cooking plate removably attached to the first heating plate, the first cooking plate having a food forming side; a second heating plate; a second cooking plate removably attached to the second heating plate, the second cooking plate having a food forming side; The first cooking plate and the second cooking plate are an open position in which the food forming sides of the first cooking plate and the second cooking plate are spaced apart from one another; a closed position in which the food forming sides of the first and second cooking plates are positioned adjacent and facing each other to form a cooking cavity between the first and second cooking plates, the first and second cooking plates being generally vertical in the closed position and defining an upper entrance for the cooking cavity; a lower stand, which may be configured between an upper stand vertically separated above said lower stand, said upper stand having a liquid dispensing mechanism for dispensing a liquid-based food product into said cooking cavity through said upper inlet; A cooking appliance comprising:

2. A cooking appliance as described in claim 1, wherein in the open position, the second cooking plate is fixed in a vertical orientation and the first cooking plate is arranged in a substantially horizontal orientation, and in the closed position, the first cooking plate moves to a vertical orientation, and in the vertical orientation, the first cooking plate and the second cooking plate face each other.

3. A cooking appliance as described in claim 2, wherein the first heating plate moves the first cooking plate between the open position and the closed position.

4. A cooking appliance as described in claim 3, wherein the first heating plate and the second heating plate are pivotally attached to each other at a pivot connection opposite the upper entrance for the cooking cavity.

5. 10. The cooking appliance of claim 1, wherein each heating plate comprises an inner surface for engaging the respective cooking plate and an integrated heating element for heating the inner surface.

6. 10. The cooking appliance of claim 1, wherein the first heating plate and the second heating plate each include an attachment mechanism for removably attaching the respective cooking plate thereon.

7. 7. The cooking appliance of claim 6, wherein the first cooking plate and the second cooking plate each have a connecting side opposite the food forming side, the connecting sides having separate mounting posts, each heating plate having a separate aperture that receives the mounting post of the respective cooking plate through the aperture, and the mounting mechanism comprises a retaining clip lockable with the mounting post.

8. 8. The cooking appliance of claim 7, wherein the mounting posts each include a side recess, the mounting mechanism for each of the heating plates comprises a rotatable plate on the outer surface of the heating plate, the rotatable plate having a respective curved elongated slot in each of the mounting posts through which the respective post extends, a biased retaining spring clip disposed across each elongated slot, the rotatable plate being movable between an unlocked position and a locked position, wherein in the locked position, the respective retaining clip engages the side recess of the respective mounting post.

9. 9. The cooking appliance of claim 8, wherein each clip comprises a front retention bar and a rear portion pivotally mounted to the rotatable plate such that the retention bar can be moved from a disengaged position adjacent the rotatable plate to an engaged position in the side recess of the mounting post.

10. 10. The cooking appliance of claim 9, wherein the retaining bars are positioned to face the side recesses of the respective mounting posts, and when the rotatable plate rotates from the unlocked position, the retaining bars of the retaining clips get caught in the side recesses, and as the rotatable plate continues to rotate, the clips are compressed to maximum compression at a vertical position relative to the rotatable plate, and then, as the rotatable plate further rotates and the clips pass the vertical position relative to the rotatable plate, the clips return to their original position and are locked at the position of the respective side recesses, which is the locked position of the rotatable plate.

11. 11. The cooking appliance of claim 10, wherein the retaining clips exert an outward force on the mounting posts such that a spring biases the cooking plate against the respective heating plate for efficient heat transfer.

12. 11. The cooking appliance of claim 10, wherein the heating plate includes fixed handle tabs and the rotatable plate includes movement handle tabs disposed between the fixed tabs to assist in rotation of the rotatable plate between the rotation unlocked position and the rotation locked position of the rotatable plate.

13. 10. The cooking appliance of claim 1, wherein the second heating plate is fixedly held in the vertical position and the first heating plate is pivotally movable between an open generally horizontal position and a closed vertical position.

14. 10. The cooking appliance of claim 1, further comprising a scale on which the first cooking plate and the second cooking plate are mounted, wherein the required amount of liquid-based food in the cavity is dynamically measured in real time by the scale.

15. 2. The cooking appliance of claim 1, wherein the liquid dispensing mechanism comprises a platform for receiving a bag having the liquid-based food therein, an outlet nozzle of the bag directed toward the outlet of the dispensing mechanism, and the liquid dispensing mechanism comprises rollers that engage the bag to force the liquid-based food into the upper inlet.

16. 10. The cooking appliance of claim 1, wherein the cooking process is timed using a timer, and when completed, the first cooking plate, along with the cooked food item, moves to the open position.

17. 16. The cooking appliance of claim 15, further comprising an optical sensor for detecting the flow of the liquid-based food product being dispensed and a control processor for varying the dispensing rate on demand.

18. 17. The cooking appliance of claim 16, wherein a scale is mounted beneath the platform for receiving the bag with the batter to measure the amount of batter removed from the bag.

19. 10. The cooking appliance of claim 1, further comprising a proximity optical sensor that checks the liquid level in the cooking cavity when it is being filled.

20. 10. The cooking appliance of claim 1, wherein the second cooking plate has a higher cooking temperature than the first cooking plate.

21. 10. The cooking appliance of claim 1, wherein the second cooking plate has a smaller cooking surface area than the first cooking plate.

22. 10. The cooking appliance of claim 1, wherein the heat provided by the heating means to each of the cooking plates is each adjustable.

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