A grilling apparatus includes a case unit and a feeding seat. The case unit has a containing recess for detachably receiving the feeding seat.

A grilling and toasting apparatus for cooking food includes a base and a grill plate rotatably mounted on the base. The grill plate has a first grilling surface and a second grilling surface located in different planes and cooperating with each other to define a substantially V-shaped included angle. The grill plate is configured to rotate between a first grilling position, in which the first grilling surface supports the food, and a second grilling position, in which the second grilling surface supports the food.

A grill device includes a support rack and a grill module. The grill module is formed with a feed inlet, includes upper and lower grill plates, is rotatably mounted on the support rack about an axis, and is rotatable between an inclined position, where the feed inlet and a gravity center of the grill module are respectively located at two sides of the axis, where the gravity center is lower than the axis, and where the upper grill plate covers and is locked on the lower grill plate by the support rack, and a hand-held position, where the upper grill plate is unlocked from the support rack and is rotatable relative to the lower grill plate so as to uncover the lower grill plate.

A device for cooking proteins is provided. The device includes first and second pans. Each pan includes a base and an alignment wall. The bases each have a top surface with a non-stick coating. The alignment walls each include a cutout to provide a space for a food product to be disposed therein such that the top surface of the first and second pans cook a food product disposed therein.

Provided is an apparatus for cooking a food cooked by contact, characterized in that the apparatus is made to transmit information to a user after a period of time during which the food is heated by the resistor(s) has elapsed, said period of time depending on at least one value of the internal cooking temperature of the food, which is pre-stored in a memory of the apparatus at the factory prior to the first operational use thereof.

A method of controlling a cooking apparatus includes identifying an initial thickness of a food product on a lower heating plate of the cooking apparatus and calculating a difference between an initial gap value corresponding to the initial thickness of the food product and a predefined final gap value. The method includes controlling at least one of a pressure of at least one of an upper heating plate and a lower heating plate on the food product, a rate of descent of the upper heating plate toward the lower heating plate, and a rate of ascent of the lower heating plate toward the upper heating plate based on the calculated difference between the initial gap value and the predefined final gap value.

A stuffed waffle utensil and related methods of use that facilitate cooking, removal and handling of a stuffed waffle. The stuffed waffle utensil can include a ring-style utensil having a handle portion and a perimeter ring portion. The perimeter ring portion can define a circular wall between an upper wall surface and a lower surface. The lower surface can define an interior flange and aperture or alternatively, the bottom surface can define a continuous surface defining a grid pattern. The handle portion can be attached to an exterior surface of the circular wall such that it projects outwardly away from the circular wall. The handle portion can define a grip portion intended to make handling easy for a user.

Provided is a cooking apparatus, preferably including a plurality of heating plates for contact cooking. The cooking time is determined by selecting a desired degree of cooking of the food. After estimating the surface area occupied by the food on one of the heating plates, said cooking time is calculated on the basis of the desired degree of cooking, the thickness of the food, and the surface area occupied by the food.

Contact grill designs with features that reduce the production of smoke and that otherwise diffuse smoke to reduce the visibility of the smoke as such smoke made up of a combination of steam and burned grease is generated during the cooking of a food product such as a meat product. Contact grills make use of passive air flow in one or both of upper and lower grill housings to reduce production of smoke and to better diffuse smoke to reduce smoke visibility exiting a cooking chamber of the contact grill.

An automated vertical grill system includes a food storage unit having laminated food product therein; a food dispensing unit; a vertical grill; a conveyor; and a staging bin. The food dispensing unit includes a delamination trolley, which moves horizontally above the vertical grill and delaminates laminated food product into a cooking unit of the vertical grill.