A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.

Provided is a robotic cooking device including: a chassis; a set of wheels; a processor; an actuator; one or more sensors; one or more motors; and one or more cooking devices. An application of a communication device wirelessly connected to the robotic cooking device is used for one or more of: choosing settings of the robotic cooking device, choosing a location of the robotic cooking device, adjusting or generating a map of the environment, adjusting or generating a navigation path of the robotic cooking device, adjusting or generating boundaries of the robotic cooking device, and monitoring a food item within the one or more cooking devices.

A food preparation device or system which utilizes pre-packaged food containers to prepare a food item for consumption. The food preparation device is structured to receive multiple pre-packaged containers. Additionally, the food preparation device includes one or more processors to verify that each of the multiple containers include one or more ingredients for preparing a selected dish, and further that an order in which the multiple containers are individually received in the base corresponds to a sequence in which the individual food items of the multiple containers are to be introduced into a cooking receptacle during preparation of the dish.

A sous-vide rack system is disclosed. The system is to be used for supporting sous-vide food items inside sous-vide heating containers and comprises a bottom grating (20) with at least one mounting rail (23), each rail comprising at least one mounting arrangement. The system further comprises at least one separator with at least one separator foot (22) to be inserted into one of the at mounting arrangements. Finally, the system comprises a locking device (24) for at least one of the mounting rails to be used in the mounting rail to lock all into the mounting rail inserted separators by their separator feet to the mounting rail and thus the bottom grating.

Provided is a method for obtaining an item of cookware, including the following steps of: producing or providing a blank from a textured sheet of stainless steel having at least one textured face, stamping the blank in order to form a cap (2) having an inner face (3) and an outer face (4), the outer face (4) having parts in relief corresponding to the textured face of the blank, optionally, partially covering the outer face (4) of the cap (2), carrying out a mechanical finishing treatment of the free surface of the outer face (4) of the cap (2) in order to expose the stainless steel at the parts in relief of the free surface of the outer face (4) of the cap (2). Also provided is an item of cookware including a stamped cap (2) made of stainless steel having an inner face (3) and an outer face (4), wherein the outer face (4) of the cap (2) has a textured free surface (5).

Provided is a method for obtaining an item of cookware, including the following steps of: producing or providing a blank from a textured sheet of stainless steel having at least one textured face, stamping the blank in order to form a cap (2) having an inner face (3) and an outer face (4), the outer face (4) having parts in relief corresponding to the textured face of the blank, optionally, partially covering the outer face (4) of the cap (2), carrying out a mechanical finishing treatment of the free surface of the outer face (4) of the cap (2) in order to expose the stainless steel at the parts in relief of the free surface of the outer face (4) of the cap (2). Also provided is an item of cookware including a stamped cap (2) made of stainless steel having an inner face (3) and an outer face (4), wherein the outer face (4) of the cap (2) has a textured free surface (5).

An outdoor portable collapsible outdoor convection oven including a first side plate; a second side plate opposite the first side plate; a bottom plate releasably attached to the first side plate and the second side plate without requiring the use of a separate fastener; a food shelf disposed between the top plate and the bottom plate and releasably attached to the first side plate and the second side plate without requiring the use of a separate fastener; a top plate opposite the bottom plate, wherein the top plate is rotatably and releasably attached to the first side plate and the second side plate; and a back plate rotatably and releasably attached to the first side plate and the second side plate without the use of a separate hinge device and a separate fastener.

A cooking assembly for chambered cooking of food items with an open flame includes a pair of boxes that is hingedly coupled. Each box has a first face that is open and adjacently positionable to define a cooking space. A shaft is pivotally coupled to and extends substantially perpendicularly from the boxes. A first handle is slidably coupled to the shaft. Each of a pair of rods is pivotally coupled to and extends between the first handle and a second face of a respective box. A holder configured to hold food items is coupled to the shaft and extends into the cooking space. The boxes are configured to close around the food items when the first handle is motivated toward the boxes, such that the food items are confined in the cooking space. The shaft is configured to position the cooking space proximate to an open flame.

A portable grill with an interchangeable grill lid to allow for different decorative lids to be screwed onto a universal base grill. The lid base sits on the grill body and screws into the body. The grill body includes a grill grate that fits all the different interchangeable grill lids. The interchangeable grill lids include various mascot and sports related designs.