This disclosure describes embodiments of several structures of two-side heating fry pan that can save energy and shorten cooking time. Moreover, the invented two-side heating fry pan has pressing function that enable it to do pressing and model-pressing cook to certain type of foods. The invented two-side heating fry pan also has a feature that effectively removes the oily vapor generated during the cooking process.

Provided is a food stir-frying machine that makes it possible to surely and smoothly rotate a stirrer while bringing the stirrer into elastic contact with the inner surface of a pan, and increase the durability of the stirrer. A stirring device has: a supporting member that supports a rotary shaft; a stirring frame that supports the supporting member through a horizontal shaft in a direction in which a stirrer is moved in or out of a pan; and a device frame that vertically swingably supports the stirring frame in order to evacuate the stirrer upward, and between the stirring frame and the supporting member, biasing means adapted to bias the supporting member toward the pan side so as to bring the stirrer into contact with the inner surface of the pan.

A mechanical arm and an operation system to perform a stir-frying action in cooking. The mechanical arm has motors and a plurality of links connecting with a pan. The links length and the binding angle are limited according to the pan action and the chefs' wrist through sum of sine function. In the other hands, weight and viscosity are different between different food materials. The operation system further controls the parameters, which include the velocity, the speed ratio of forward and backward, the rising time, the angel region of motor and the initial angle offset of pan, to adjust the action of mechanical arm performing the stir-flying action. It is suitable to decrease the time of food cooking and the hand burden. Therefore, the chefs can have more time to produce pre-treatment or post-production.

A cooking system (1), particularly suitable for a sous vide cooking process of at least one piece of foodstuff (9), particularly vacuum packaged foodstuff (9), comprising a cooking pot (2), and an insert (3) suitable for positioning of said foodstuff (9), wherein the insert is arrangable in said cooking pot (2), wherein said insert (3) comprises at least one positioning element (4) for positioning a foodstuff (9) spaced to at least one wall (7) and/or lid (10) of said cooking pot (2) and/or spaced to a surface of a fluid fillable or filled into the cooking pot (2), and wherein the insert (3), particularly the at least one positioning element (4) comprises a fluid circulation enhancing means, suitable for enhancement of circulation of said fluid (5) in said cooking pot (2).

An apparatus, pan and method for the preparation of food with hot air including a pan bottom providing a pan surface area for receiving food to be prepared, and side-walls at least partly surrounding the pan surface area, and a mounting connector for temporarily mounting the pan inside a food preparation chamber of an apparatus for preparing food. The pan bottom is provided with a plurality of through-holes as a hot air passage. The through-holes cover approximately 3 to 50% of the flat pan surface area and the heat capacity per area of a bottom surface of the pan bottom is between 10 and 75 JK.sup.?1 dm.sup.?2.

A cooking rack for bacon, or other food products, includes several articulated planar members defining a series of connected V-shaped structures. Each planar member, which may be defined by a plurality of generally parallel wires or other members, is generally porous. Bacon strips are placed on the planar members, and the rack is placed in a cooking vessel. The porosity of the planar members allows air to flow around the bacon during cooking, and allows liquids to fall from the bacon into a vessel below. The V-shaped structures may include spacers which prevent adjacent strips of bacon from touching each other.

The present invention relates to an automatic wok pan, which solve that technical problems that the existing automatic wok pan cannot be disassembled, is difficult to clean and cannot be opened when in use. The present invention discloses an automatic wok pan, the upper end of the pan body is provided with a force arm, the force arm and the shell are arranged on the pan body through the notches at the upper end of the pan body, the tail end of the transmission component is connected with a stirring component, and the stirring component is fixed in the center of the pan body through the force arm. A fixing buckle arranged on the notch and the detachable component on the force arm are mutually buckled and matched, so that the force arm can be detached or fixed on the pan body.

The invention relates to a protective ring for paella pans, pots and other vessels that are made of metal, particularly designed to prevent burning the surface of a table or countertop where the corresponding paella pan, pot, or kitchen accessory will be placed, all this such that it can be applied on the bottom thereof in a completely automatic manner, without having to use hands. The device is made up of an annular body (1), which defines a spacer element between the paella pan, pot, tray, or vessel that is made of metal and the surface on which said vessel is deposited, wherein a plurality of magnets (3) are established on the upper support surface of the annular body (1), fixed to said annular body (1).

Heat resistant and/or nonstick polymer materials and composites, and cookware including a food support surface comprising an integrated or attached cooking surface formed of the materials and composites. The cookware can includes a melt-processible fluoropolymer surface or insert. The cookware can further include a laminate material with structural rigidity, wherein the laminate material includes a flexible substrate impregnated with the heat resistant polymer material, coated with a nonstick coating, and pressed or molded in a shaped cookware or other nonstick items or component. Various cooking devices can be pressed from the material, as well as oven or vehicle components.

A moo ka ta-style grill pan includes an outer perimetrical wall, an inner wall, and a bottom surface connecting the outer wall and the inner wall. The bottom surface, outer wall, and inner wall form a reservoir adapted to hold soup, broth, or a similar hot liquid. A central grilling area is provided, surrounded at least partially by the reservoir; the central grilling area includes a removable grill surface. The central grilling area may be defined by the inner wall, and the removable grill surface sits thereatop. Means for securing the removable grill surface grill atop the central grilling area, e.g. a flange disposed on at least one of the removable grill surface or a top rim of the inner wall, is provided. Holes are provided in the removable grill surface to allow drippings of food being grilled thereatop to pass therethrough and not fall into the reservoir.