An oven used for heating and barbecuing comprising an oven body; an isolation plate disposed in the oven body; the isolation plate divides the inner chamber of the oven body into an upper portion and a lower portion; the center of the isolation plate is provided with a ventilation opening; a fire-pan disposed in the inner chamber of the oven body above the isolation plate; a lifting mechanism for propelling the fire-pan to move up and down.

Disclosed is a stove that includes a dome-shaped fire grate comprising a center, a perimeter surrounding and spaced from the center, the center being higher than the perimeter; a plurality of radial stiffening ribs extending away from the perimeter and toward the center; at least one circumferential stiffening ring extending at least partially about the center; and a plurality of ventilation holes between the center and the perimeter.

A rack assembly is mountable within a cooking cavity of an appliance. The rack assembly includes a slide rack defining a well opening and configured to removably support a rack insert in or through said well opening. A telescoping slide is coupled to said slide rack such that said slide rack is slidable between a fully retracted position and a forward position relative to said cooking cavity when mounted therein.

A cooking sleeve, which may also be described as a cooking pouch, which is removably secured to a vertical grill. The cooking sleeve is compressible, but restores to an original shape when compression is released. Food is inserted into the sleeve at a first end and exits the sleeve at a second, opposite end. The cooking sleeve is non-stick and formed of a food grade material.

The inventive concept presents a device and method to better provide cooking options to a user of an outdoor cooking grill. The disclosed Plate Setter is a reversible, circular plate-like structure having three legs integral to, and spaced symmetrically about, the circumference of the Plate Setter. The reversible structure is characterized by two integral, back-to-back cooking surfaces. Disclosed is a first cooking surface consisting of a plurality of parallel, raised ribs elevated above a walled, circular plate bed. The second cooking surface comprises a flat cooking surface reversible from, and precisely opposite to the first cooking surface. The second cooking surface further consists of three raised beams which intersect at a common point on the surface of the second cooking surface. The raised beams provide structural strength and also partition the second cooking surface into three equal cooking sections.

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.

A cooking enclosure is configured to hold food being cooked. The enclosure includes a surrounding, generally vertical, sidewall, projecting upward from a base. The base includes a floor bridging a bottom of enclosure, and the enclosure is capped by a vertically moving ceiling. The vertical moving ceiling secures a cooking heat source which is in thermal communication with the enclosure interior. The moving ceiling is configured to move up and down within the sidewall to vary, up and down, a volume of the cooking enclosure. The cooking enclosure is configured to have both a smaller cooking enclosure volume, suitable for quickly cooking small foods, and larger cooking enclosure volume necessary to cook larger foods.

A ventilated grilling device includes a plurality of grates each having interior channels defined therein, a housing positioned at a first end of each of the plurality of grates, the housing having a ventilating interior in communication with each of the interior channels, a heat-conductive ceramic plate positioned below the plurality of grates, wherein the space defined between the top surface of the ceramic plate and the grates defines a suction jacket that is in fluid communication with the ventilating interior of the housing and a heat source positioned below the ceramic plate, wherein heat from the heat source is thermally transferred through the ceramic plate and up to a cooking region positioned proximate an upper portion of the plurality of grates.

A collapsible support stand is disclosed. The support stand includes a first support section and a second support section. The first support section includes a first side frame and a plurality of first bars extending perpendicularly from the first side frame. The second support section includes a second side frame parallel to the first side frame, a first centre frame defining a plurality of holes, and a plurality of second bars extending between the second side frame and the first centre frame, wherein axial movement of the plurality of first bars through the plurality of holes moves the first support section between an extended position and a retracted position relative to the second support section. The support stand includes a pair of first foldable legs connected to the first side frame and a pair of second foldable legs connected to the second side frame.

The microwave bacon cooker is a cooking vessel. The microwave bacon cooker is configured for use with a microwave oven. The microwave bacon cooker is configured for use with bacon. The microwave bacon cooker contains the bacon while the bacon cooks in the microwave oven. The microwave bacon cooker comprises a tray, a foraminous cooking surface and a lid. The lid attaches to the tray. The foraminous cooking surface is contained within the structure formed by the lid and the tray.