System involved with but not limited to an apparatus including a cooking system capable of multiple food preparation configurations, including but not limited to grilling, smoking, and griddling. The disclosed apparatus may add functionality to a pre-existing heat source, such as a barbecue grill, and may be comprised of a solid metal member and a metal grate adapted for placement in overlying relation to said metal member. Said solid metal member may function as a griddle or as a tray onto which flavoring agents, such as wood chips, may be placed to be heated to a smoldering temperature, enabling the user to smoke food items. An opening may be disposed in said metal grate into which cooking accessories, such as a wok or basket, may be received. Additionally, other aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Disclosure of a flipping device for cooking foods in an oven at home or at a commercial location resulting in a uniform cooking of the food as well as retaining a juicy texture uniformly within the food.

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 device for configuring foil for use in cooking food comprising a base portion comprising first and second portions, a first plurality of elements operatively associated with the first portion; and a second plurality of elements operatively associated with the second portion; at least one of the first or second plurality of elements operating to move for entry of foil therebetween; the first and second plurality of elements operating to configure foil as the foil passes between the first and second plurality of elements. A method of cooking using configured foil.

A cooking grate for a grill is provided having substantially hollow rungs in fluid communication with each other and/or with a substantially hollow border to provide improved thermal management and more efficient heat transfer.

The present invention relates to an electric grill comprising a purification and circulation system for removing oil mist and smoke and, more particularly, to an electric grill comprising a purification and circulation system for removing oil mist and smoke, wherein: a suction hole and a discharge hole are installed around a grill plate; air containing oil mist, smoke, heat, and smell is suctioned through the suction hole, the suctioned air containing, oil mist, smoke, heat, and smell is introduced into the lower portion of the grill by a suction fan, and comes into contact with water on the upper side of an oil pan containing the water, so as to remove the oil mist, smoke, heat, and smell contained therein, and then the purified air is circulated through the discharge hole installed around the grill plate; a filter is disposed so as to completely remove the oil mist, smoke, heat, and smell; and a Coanda air guide is installed so as to facilitate the contact between the oil mist, smoke, heat, and smell and the water, whereby the oil mist, smoke, heat, and smell can be completely removed.

In an apparatus for heating and/or cooking foodstuffs, in particular meat products, comprising an appliance housing with at least one opening, an accommodating device for the meat products to be heated, a heating device associated with the accommodating device and having one or more heating elements, the accommodating device has one or more accommodating compartments which is accessible by way of the opening, and an insertion cassette which corresponds to a respective accommodating compartment and which can be loaded with one or more meat products in a predetermined orientation relative to each other and is adapted to be introduced into and removed again from the accommodating compartment.

The present invention discloses a system for providing roasted corn to a consumer. The system includes a venue having at least one boiling assembly, at least one roasting assembly, at least one storage component, and at least one deep-frying assembly. A user performs the steps of parboiling an ear of corn followed by roasting the ear of corn. A flavoring agent is applied to the ear of corn before it is provided to the consumer.

Disclosed is a temperature homogenization, protection, and grease guide structure of a barbecue grill, including at least one burner, a grate, and a grease guide and temperature barrier board. The burner includes a heat generation section and is arranged in an inclined, upward-facing manner in a barbecue grill. The grate is arranged in a top opening of the barbecue grill. The grate includes ribs that are provided with at least one temperature homogenization protection section, which is located above and corresponds to the heat generation section. The grease guide and temperature barrier board is configured in an M-shape and is arranged below the burner.

A cooking rack for suspending chicken legs includes a plate and a pair of end members. Each end member is coupled to a bottom of the plate proximate to a respective opposing end of the plate. The end members extend substantially perpendicularly from the plate and are configured to support the plate substantially parallel to a surface. Each of a plurality of slots extends into the plate from a respective opposing edge of the plate. The plurality of slots defines a plurality of tabs. Each slot is configured to insert a respective food item to couple the food item to the plate and positioning the food item substantially perpendicularly to the surface.