Roasting Apparatus TRIZ Cases

A support ring lets hinged ceramic grills add rotisserie cooking without removing the cover, while preserving airflow and cooking efficiency.

A movable heated-plate and center-ring layout cooks bread and fillings together, reducing appliance coordination and cleanup.

Adjustable side panels and a tapered chamber fit different kettle grills while reducing heat loss and improving even pizza baking.

Forced convection and a shielded flame burner even out rotisserie basket heating, protect flame stability, and cut cooking time.

Separate recessed holders and horizontal-vertical transfer automate satay assembly, cutting food contact, labor, and mechanical load.

Hot combustion gas flows through hollow grate ribs to speed preheat, boost infrared heat transfer, and reduce flare-ups with lower-cost burners.

A perimeter-mounted chain drive rotates skewers without central moving parts, improving operator safety and cooking efficiency.

Two clamp-joined skillet sections create a larger level cooking surface across multiple burners, then separate for easier cleaning and storage.

A robot and rotary dial stations automate sauce, cheese, and pepperoni placement to improve pizza consistency and peak-time throughput.

A robot moves pizza pans through sauce and rotary topping stations to improve topping consistency, throughput, and labor use.

A vertical rotating frame separates food levels and catches dripping juices, enabling even grilling, quick removal, and cleaner cooking.

A follow-up mechanism keeps the circular knife aligned to conical or rough kebab surfaces for fixed-thickness slicing and less waste.

By holding skewers at about 60°, this rack lets juices run through the food for fuller flavor while fitting standard ovens.

Adjustable cross members and a heating plate let a portable heater grill rack cook or warm different foods while staying compact and secure.

A rotatable grill drains oil by gravity while holding food in place, and an auxiliary heating pan reuses emitted heat to cut manual work and power waste.

Independent cooking chambers, forced air, and wood-char preparation improve barbecue temperature control, food quality, and cleaning.

A sweeping remover clears sliced meat from the heated support plate, helping rotating broilers avoid overcooking and keep cooking uniform.

A disengageable drive stops the stirring member when a cooking accessory is fitted, protecting fragile foods from breakage while preserving cooking flexibility.

Breakable fixing means make the vertical cooking support single-use, preventing spit reuse, contamination, and food quality loss.

By suspending poultry upside down with only interior contact, this rack reduces burning, cooks breast and legs more evenly, and improves skin crispiness.

A curved endless chain grate speeds food heating and discharge while forced airflow removes vapors before they form malodorous compounds.

A superheated steam zone above frying oil blocks air entry, cuts oxidation, and enables heat recovery through controlled steam withdrawal.

A motor-driven spit rod rotates a partially submerged turkey to cut oil use, reduce splashing, and lower fire risk during frying.

A telescopic sleeve and sealed lid enclose the turkey before oil contact, containing splatter and helping prevent boil over.

A flared bowl section aligned with a lifting blade improves mixing and coating, helping food cook evenly from small to large batches.

Multiple skewer height positions create intermediate cooking zones above the grill, improving cooking control while reducing charring and flare-ups.