A method of producing a protective mat is a method of re-using cork stoppers for bottles to construct a mat having a useful and an artistic function. The mats may be used as protective mats, or may be used for an artistic value. The method may include beginning with a circular centerpiece and attaching circular cork sections circularly to increase the diameter of mat until the desired diameter is reached.

Disclosed is an automatic stir-fryer comprising: a machine stand (1); a base (2) pivotably provided on the machine stand (1); a rotary shaft (211) providing rotary power and connected to a stir-frying rotary tank (22) containing foodstuffs; a stove unit (3) disposed on the base (2) and situated right below the stir-frying rotary tank (22); a tilting unit (4) pivotably disposed on the base (2); a receiving tank (5) provided in the machine stand (1) for receiving the cooked foodstuffs; a cleaning unit (6) assembled on the machine stand (1) and corresponding to the stir-frying rotary tank (22) after tilting by the tilting unit (4) for water cleaning the stir-frying rotary tank (22); a control unit (8) vertically disposed on the machine stand (1) and provided with an control panel (81) for controlling the operating time of the automatic stir-fryer and the temperature of the stove unit (3).

Disclosed is an automatic stir-fryer comprising: a machine stand (1); a base (2) pivotably provided on the machine stand (1); a rotary shaft (211) providing rotary power and connected to a stir-frying rotary tank (22) containing foodstuffs; a stove unit (3) disposed on the base (2) and situated right below the stir-frying rotary tank (22); a tilting unit (4) pivotably disposed on the base (2); a receiving tank (5) provided in the machine stand (1) for receiving the cooked foodstuffs; a cleaning unit (6) assembled on the machine stand (1) and corresponding to the stir-frying rotary tank (22) after tilting by the tilting unit (4) for water cleaning the stir-frying rotary tank (22); a control unit (8) vertically disposed on the machine stand (1) and provided with an control panel (81) for controlling the operating time of the automatic stir-fryer and the temperature of the stove unit (3).

A removable, retrofit, and/or rotatably attached handle is attached to a top wire of a wire chafing stand in embodiments of the disclosed technology. The handle can be rotated upwards such that a curved bend within the handle locks in place a first pan resting on the top wire of the wire chafing stand. A second pan, oriented upside down compared to the first pan, can be placed thereover, as a lid, on the first pan and held in place by the curved bend within the handle. The top and bottom pan are held in place by the same curved bend or bends of one or more such handles.

A removable, retrofit, and/or rotatably attached handle is attached to a top wire of a wire chafing stand in embodiments of the disclosed technology. The handle can be rotated upwards such that a curved bend within the handle locks in place a first pan resting on the top wire of the wire chafing stand. A second pan, oriented upside down compared to the first pan, can be placed thereover, as a lid, on the first pan and held in place by the curved bend within the handle. The top and bottom pan are held in place by the same curved bend or bends of one or more such handles.

The present application firstly discloses a cooking system including a second cooking apparatus and a first cooking apparatus, which is used to deep fry or boil a food or food ingredients. A semi-cooked food is produced in the first cooking apparatus and is used as an ingredient in the second cooking apparatus. The cooking apparatuses work together to produce a cooked food.

The present application firstly discloses a cooking system including a second cooking apparatus and a first cooking apparatus, which is used to deep fry or boil a food or food ingredients. A semi-cooked food is produced in the first cooking apparatus and is used as an ingredient in the second cooking apparatus. The cooking apparatuses work together to produce a cooked food.

An outdoor cooking device preferably constructed from sheet metal or other non-combustible material comprising a wok support tube and a circular disk to act as a heat shield attached to the support tube. The support tube contains vent holes or relief cuts above the heat shield. The outer diameter of the disk fits just inside the inner diameter of an outdoor cooker. The support tube allows a wok or similar cook pan to sit proud of the outer cooker walls. This arrangement channels hot air and fire from a heat source, typically charcoal contained within the device tube, to the surface of a wok to provide true high heat wok cooking.

In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second direction different than the first direction, and a spiral conveyor belt at least partially positioned in the first and second cooking zones and configured to transport food product thereon through the first and second cooking zones. In one aspect, a spiral cooking device includes a spiral conveyor belt providing a central opening inside the belt and a conveyor belt drive member positioned externally of the central opening. In one aspect, a conveyor belt cleaning device is provided. In one aspect, a cooking device includes a frame including a plurality of coupled pipes for providing structural support to the device and at least one of the pipes is configured to have liquid pass therethrough.

In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second direction different than the first direction, and a spiral conveyor belt at least partially positioned in the first and second cooking zones and configured to transport food product thereon through the first and second cooking zones. In one aspect, a spiral cooking device includes a spiral conveyor belt providing a central opening inside the belt and a conveyor belt drive member positioned externally of the central opening. In one aspect, a conveyor belt cleaning device is provided. In one aspect, a cooking device includes a frame including a plurality of coupled pipes for providing structural support to the device and at least one of the pipes is configured to have liquid pass therethrough.