A device for cooking culinary preparations, includes: a cooking chamber, capable of simultaneously receiving several individual culinary preparations, a primary heater, arranged in order to heat the cooking chamber and deliver a thermal power called primary thermal power to at least one part of the culinary preparations, a moveable plate), inside the cooking chamber, and including at least one plurality of cooking sites, each being arranged in order to receive a culinary preparation, and secondary heater, including a plurality of heating elements, arranged in order to follow the displacement of the moveable plate, each heating element being associated with one of the cooking sites and being arranged in order to heat preferentially the top of this cooking site by delivering a thermal power called secondary thermal power.

A cooking device (1) for cooking foods on a barbecue includes a support frame provided with two longitudinal members (12) and at least one food-holding grill (10) pivoted between the longitudinal members (12). The cooking device (1) is provided with a control transmission formed by at least one sprocket (14, 305, 425) connected to the grill (10) and engaged with a chain (15, 302, 303, 424), the chain (15) being actuated by a motor (16) controlled by a timer (17) for automatically inverting the grill (10) around the corresponding axis of rotation (X). The control transmission is adapted to mechanically and periodically invert the grid (10), allowing a uniform cooking of the food.

A multifunctional electric oven is equipped so that it is easy to change the placement of food and to utilize different heating methods, with high heating efficiency, energy saving and convenient to operation. The multifunctional electric oven comprises a main body assembly, an electric control assembly, an upper acting door, and a side acting door. The electric assembly is located on the main body assembly. The upper acting door and the side acting door are located separately at the top and front of the main body assembly. When the two doors are closed they and the main body assembly together form a closed heating cavity with a heating tube inside. The heating tube can be rotated so as to be placed in a flat position or an upright position. The upper acting door and the side acting door can be opened or closed individually or jointly, to achieve different cooking functional modes.

The invention relates to food industry and may be applied as a device for heat treatment of food products. The claimed barbecue spit comprises bearing rod and at least one reinforcing frame on which a grill net is fixed; the latter is configured to keep the product during the rotation of a barbecue spit. A grill net is made of separate meshed elements placed on both sides of a reinforcing frame, at least one meshed element is bended outward. The invention allows to design a barbecue spit of an extended length and with high cooking performance and versatility of cooked products.

A grill includes a base seat and a grill mechanism. The grill mechanism is mounted to the base seat, and includes a lower grill unit, an upper grill unit pivoted to the lower grill unit, and an auxiliary heating unit disposed on one of the upper and lower grill units. The grill mechanism is operable to rotate relative to the base seat to a draining position. The auxiliary heating unit includes an auxiliary heating pan heated by heat emitted from the one of the upper and lower grill units, and an affixing member mounted to the auxiliary heating pan for holding a food disposed on the auxiliary heating pan.

A system for storing a grill generally may include the grill and a corresponding base. The grill may have a grill body defining a cavity, and at least two legs extending from the grill body. The legs may be movable between an extended state and a collapsed state. The base may have a frame assembly selectively attachable to the grill body. When the frame assembly and grill body are attached to each other, the grill may be movable between a usable position to a storable position. A footprint of the grill may be smaller in the storable position than in the usable position.

A rotisserie oven for cooking food, eg spatchcock chicken, comprises an oven enclosure (23), a solid fuel conveyor (2) for conveying a burning solid fuel (eg charcoal) bed through the oven enclosure, and a food conveyor (3) crossing the solid conveyor transversely within the oven enclosure. The charcoal is lit outside the oven enclosure by a gas burner (21) and high temperature combustion, eg at 250 C. to 450 C., is supported by a jet of hot air (c) injected by a hot air blower (19) into the oven enclosure. Hot combustion gas circulates within the enclosure and the speed of the solid fuel conveyor is controlled in response to the output signal of a thermocouple (17) to maintain a desired cooking temperature.

A countertop appliance and coffee roaster (10) with a roasting chamber containing at least one heating element (30), a bean container (12), and an exhaust duct (22) for venting said roasting chamber. The countertop appliance and coffee roaster (10) may include a cooling duct (42) for cooling the beans at the conclusion of the roasting cycle. The exhaust duct (22) may contain an exhaust fan (72), secondary heating elements (74), and/or exhaust duct vents (20).

The method and system disclosed herein presents a food preparation system that provides a user-friendly data collection and data annotation process that leverages crowd-sourced data to reduce the prohibitive costs associated with developing an extensive training set using dedicated cooking experiments and specialized manual annotation efforts. The food preparation system and corresponding method collect one or more data types (e.g., structured data such as temperature and weight data, and unstructured data such as images and thermal maps) and allow the collected data to be annotated by human users in order to provide information regarding the process of cooking, as well as food item identity, location, and/or outline information. A combination of image processing and user input is utilized in order to create models with food recognition and determining cooking progress.

Rotisserie forks and a basket for use on a motorized elongated spit rod having a central axis and a sharpened tip, wherein the forks or basket have a) a split shaft collar having an opening that slidably receives the spit rod and has an inside diameter, and b) a lever-action quick-release clamp that surrounds the shaft collar, has open and closed lever positions, and which when open enables the shaft collar and fork or basket to move along the spit rod central axis, and which when closed reduces the shaft collar inside diameter so that the fork or basket does not move along the spit rod central axis during rotisserie grilling.