The present technology provides a multi-purpose cooking apparatus that provides simultaneous smokeless grilling for food products and air frying for food products utilizing the same fan and heating elements. A lower portion of the apparatus includes an enclosed air fryer cooking chamber with a closable door. The air fryer cooking chamber is heated with heating elements and a fan for blowing heated air through the cooking chamber. The upper portion of the apparatus utilizes the same upper heating elements as the air fryer chamber and includes a grilling surface, such as a grilling plate, in an enclosed interior cooking environment. The fan pulls air from the upper portion, filters smoke from the air, and returns the air to the lower portion of the apparatus. The heated, smokeless, circulated air from the fan is used to air fry in the lower portion.

A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.

A combination cooking system and methods for cooking having a simplified venting structure are provided. In one embodiment, the cooking system can include a housing having a hollow chamber for receiving food, a lid coupled to the housing for enclosing food within the chamber, and at least one heating element. In use, a seal disposed between the lid and housing can be selectively removed to create an air gap there between, thus providing a simplified method for venting air within the housing and thereby enabling the system to operate in different cooking modes. A locking element for locking the lid relative to the housing and/or an adjustable vent can also be selectively used to control venting within the system to enable the system to operate in different cooking modes.

An air fryer comprises a main body and a lid assembly. The lid assembly is removable from the main body for placement on a countertop, and comprises a hot air assembly, an outer lid shell covering the hot air assembly, and a support member downwardly extending from the outer lid shell. Upon placing the lid assembly on the countertop, the support member elevates the lid assembly so that the hot air assembly is elevated at a height from the countertop, thereby avoiding burns on the countertop. Upon removal of the lid assembly from the main body, the lid assembly can be supported to the countertop by using a support leg portion of the support member, allowing convenient placement of the lid assembly. The support leg portion elevates the hot air assembly at a predetermined height from the countertop thereby protecting the countertop from burns.

A control method for operating a cooking oven in a deep-frying program which is configured for a predetermined set temperature is disclosed, wherein the cooking oven has an oven cavity, a tray arranged within the oven cavity, a bottom heating element for heating the bottom of the cavity, a fan located at the rear wall of the cavity, and a ring heating element surrounding the fan. The method comprises the following stages: (a) a heat-up phase in which the ring heating element is continuously operated and the bottom heating element is intermittently operated, the heat-up phase being conducted until reaching a temperature of the oven cavity which corresponds to the set temperature plus a predetermined first hysteresis; (b) a subsequent holding phase in which the bottom heating element and the ring heating element are non-operative; and (c) a frying phase conducted upon reaching a temperature within the oven cavity which corresponds to the set temperature minus a predetermined second hysteresis, the frying phase comprising continuously or intermittently operating the ring heating element, and intermittently operating the bottom heating element so as to raise the temperature within the oven cavity to a temperature which corresponds to the set temperature plus a predetermined third hysteresis.

A cooking system for cooking food is provided, the system including a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to the hollow chamber. A lid is configured to cover the upper portion of the housing and the opening to the hollow chamber in a closed position. The lid is moveable to an open position where the lid does not cover the opening to the hollow chamber. At least one heating element is associated with at least one of the housing and the lid. The cooking system is operable in a plurality of modes including a pressure cooking mode and a dry cooking mode. In the pressure cooking mode, the cooking system is operable as a pressure cooker and in the dry cooking mode, the cooking system is operable as a dry cooker.

The present disclosure relates to an induction range of an upper and lower heating type having an advantage of simply cooking a cooking object such as instant food packaged in a food packaging box in a short time, making food taste good by alternately heating upper and lower parts of the cooking object, preventing an electric control device from being burned out by applying an alternating heating type for excluding mutual induction interference between an upper heating unit and a lower heating unit for heating the cooking object, and preventing a burn occurring at the time of gripping the heated cooking object and promoting cleanliness by installing a separate cooling device used for cooling the cooking object or for deodorizing the cooking object.

Disclosed herein is a cooking appliance capable of having improved aesthetics by reducing a size of an air outlet provided in a front side of a cabinet. The cooking appliance comprises a cabinet, a cooking chamber located inside the cabinet and comprising an open front side, a door configured to open and close the open front side of the cooking chamber, a blower fan disposed above the cooking chamber to blow air, an air outlet disposed in a gap between an upper end of the door and the cabinet, a duct provided to guide the air blown by the blower fan to the air outlet, and a circulation duct provided to connect the duct and a side of the blower fan to allow a portion of the air, which moves to the air outlet by the blower fan, to be re-introduced into the blower fan.

A rapid cook finish broiler with programmable, movable heat shields that open at the beginning of a cook cycle and close after a set period of time blocking much of the heat from heating elements from reaching food disposed below, enabling users to keep the heat source at a high setting, and having shelves with adjustable heights and a blower system that provides air flow to distribute and direct hot air onto food product to reduce cooking times.

An air fryer liner of a unitary sheet of aluminum foil lining an interior of an air fryer inner basket including a circumferential liner floor with an outer edge positioned horizontally on a floor of the air fryer inner basket and liner walls extending vertically from the outer edge of the circumferential liner floor, covering walls of the air fryer inner basket.