A pan includes a base, a sidewall, and a lip. The sidewall extends from and around a first periphery of the base. The base and the sidewall cooperatively define a cavity. The lip extends from and at least partially along a second periphery of an end of the sidewall opposite the base. The lip has a first portion and a second portion. The first portion of the lip is configured to engage a third portion of a second pan when the pan and the second pan are in a nested arrangement such that engagement between the first portion of the lip and the third portion of the second pan forms an air gap between the pan and the second pan when in the nested arrangement.

A pan includes a base, a sidewall, and a lip. The sidewall extends from and around a first periphery of the base. The base and the sidewall cooperatively define a cavity. The lip extends from and at least partially along a second periphery of an end of the sidewall opposite the base. The lip has a first portion and a second portion. The first portion of the lip is configured to engage a third portion of a second pan when the pan and the second pan are in a nested arrangement such that engagement between the first portion of the lip and the third portion of the second pan forms an air gap between the pan and the second pan when in the nested arrangement.

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

A tray assembly includes a tray having a top side, an underside opposite the top side, and a plurality of protrusions extending from the underside. Each protrusion defines a recess in the top side and has a bottom wall and a contoured surface connecting the bottom wall to the top side. The tray assembly also includes a diffuser in the form of a plate with a plurality of apertures therethrough. The diffuser is couplable to the tray and positionable a spaced distance above the top side of the tray.

A tray assembly includes a tray having a top side, an underside opposite the top side, and a plurality of protrusions extending from the underside. Each protrusion defines a recess in the top side and has a bottom wall and a contoured surface connecting the bottom wall to the top side. The tray assembly also includes a diffuser in the form of a plate with a plurality of apertures therethrough. The diffuser is couplable to the tray and positionable a spaced distance above the top side of the tray.

A pan system is provided having a male mold portion extending from a planar portion to create a pallet. Raw dough is rolled out to a sheet having a uniform thickness, which is then cut into a cut shape. The cut shape is designed to overlay the male mold portion and have overlapping seam areas. Optionally, a vacuum may be drawn through the male mold portion to draw the cut shape against the outer surface of the male mold portion. The overlapping seam areas are compacted and joined with pressure pads. Once the seam areas are joined, the dough is trimmed with a trimming die. The trimmed and seamed dough is then passed through an oven as it overlays the male mold portion to create a continuous baked pocket bun.

A pan system is provided having a male mold portion extending from a planar portion to create a pallet. Raw dough is rolled out to a sheet having a uniform thickness, which is then cut into a cut shape. The cut shape is designed to overlay the male mold portion and have overlapping seam areas. Optionally, a vacuum may be drawn through the male mold portion to draw the cut shape against the outer surface of the male mold portion. The overlapping seam areas are compacted and joined with pressure pads. Once the seam areas are joined, the dough is trimmed with a trimming die. The trimmed and seamed dough is then passed through an oven as it overlays the male mold portion to create a continuous baked pocket bun.

A baking drawer includes an oven cavity and a drawer assembly movable relative to the oven cavity between an extended position, where the drawer assembly is accessible by a user, and a retracted position, where the drawer assembly is located within the oven cavity. The drawer assembly has a bottom wall, two opposing sidewalls and a rear wall. A first vent is formed in the bottom wall, and a second vent is formed in the rear wall. The vents allow air to flow into and out of a ventilated region delineated by the bottom wall, the two sidewalls and the rear wall.

A compound eco-friendly stove includes a main body, a baking tray support, a baking tray, a butterfly style burner assembly, a grill grate, a grease guide plate, a grease pan, and a lift handle. The main body is provided, on a top, with a first cover and a second cover, which define therebetween an airflow passage. The baking tray support supports the baking tray thereon and is formed with multiple through holes at two sides of the baking tray. The butterfly style burner assembly, the grill grate, the grease guide plate, and the grease pan are disposed sequentially under the baking tray support. An upper compartment oven is formed between the baking tray support and the first and second covers and a lower compartment grill is formed between the butterfly style burner assembly and the grill grate.