A method is disclosed for air-frying food in an microwave appliance having a magnetron, one or more calrod heating elements, and a fan. In one example, the microwave appliance is pre-heated for 4.5 minutes by operating a 1,600 Watt broil calrod heating element at maximum power with a convection fan. After food is inserted, the microwave appliance cooks the food in a post-heat stage according to a 60 second duty cycle, in which the broil calrod heating element is operated for one half the duty cycle, and a 1,500 Watt convection calrod heating element is operated for the other half of the duty cycle. The convection fan is also operated for an entirety of the post-heat stage.

A meat grill installation for preparing large quantities of meat, and a method of preparing such large quantities of meat. Embodiments of the meat installation comprise various features, including a detachable horizontal cylindrical carrier comprising a series of meat fixators, a motor, heaters, at least two position adapters for maintaining each individual heater at a predetermined distance from the cylindrical carrier, at least one temperature sensor, a conveyer belt located underneath the cylindrical carrier for receiving and transporting heated meat, a cutter for removing a slice of a predetermined thickness of meat from the detachable cylindrical carrier, and at least one controller for driving the motor, for maintaining and/or adapting a temperature of each individual heater, for driving the at least two position adapters, for receiving the sensor output, for providing feedback to at least one heater, and for controlling thickness of slices of meat.

A cooking system includes a grill, a first arm assembly and a second arm assembly. An electronic hardware controller is in signal communication with the at least one grill, the first arm assembly and the second arm assembly. The controller operates the first arm assembly to transfer a prepared product to the grill, and operates the second arm assembly to transfer a cooked product from the grill.

Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

The motorized charcoal grill is a commercial grade transportable charcoal grill that is suitable for cooking large quantities of food. The motorized charcoal grill dedicates specific areas for automatic rotisseries, roasting racks, a side grill for quickly cooking small quantities and one or more ovens. The motorized charcoal grill is mounted on heavy duty casters so it can be moved easily. The motorized charcoal grill comprises a master pit, a side pit, a one or more ovens, a frame and a drive.

A device for roasting or spit-roasting food, including a container or barrel and a set of elements to support a meat on a rod, placed inside the barrel, in the center, resting on a tray that catches juices and fat, due to hot air directly exposed to the food, coming from the flame of a burner on which the tray rests. A deflecting cone is located underneath the tray, which has a double function: to collect excess fluids coming from the food being cooked, which overflow from the tray, or which leak due to breakage thereof, and as a diffusor of hot gases entering the container through an orifice in its base, towards inner walls of the barrel, promoting their circulation. Designed for domestic use, using a burner of a conventional gas stove, so that no smoke is generated during the cooking process.

A grill cage includes a body having four sides and a bottom provided with a plurality of through-holes formed on a surface of the bottom and a plurality of discharge holes framed in one or both edges of the bottom; a cover hingedly engaged to the body, and having four sides corresponding to the four sides of the body, and a bottom provided with a plurality of through-holes formed on a surface of the bottom of the cover, and a plurality of discharge holes formed in one or both edge parts of the bottom surface of the cover; and inner plates each of which is mounted on the body and the cover, and has four sides having a height lower than the sides of the body and the cover, and a plurality of through-holes formed on a bottom surface of the plate.

An automated vertical grill system includes a food storage unit having laminated food product therein; a food dispensing unit; a vertical grill; a conveyor; and a staging bin. The food dispensing unit includes a delamination trolley, which moves horizontally above the vertical grill and delaminates laminated food product into a cooking unit of the vertical grill.

The barbecue grill with a rotating fire receptacle includes a fire receptacle for receiving wood, charcoal or other combustible materials, which rotates, drawing air through a plurality of air inlets, or vents, formed through a lower wall thereof, thus increasing the oxygen flow through the receptacle and both increasing the rate of combustion as well as providing an enhanced convective path for the heated combustion gases. The barbecue grill with a rotating fire receptacle includes a vertical rod having opposed lower and upper ends, a base secured to the lower end of the vertical rod, the fire receptacle, which is rotatably mounted on the vertical rod, and a vertical support rotatably mounted on the upper end of the vertical rod. The fire receptacle includes the lower wall and at least one sidewall. The fire receptacle has a central aperture and the plurality of air inlets, or vents, formed therethrough.

A barbecue support assembly for supporting an elongate skewer at one or more preselected heights above a barbecue grill. The barbecue support assembly includes one or more body elements having one or more parts thereof positionable substantially at one of the preselected heights. Also the part includes one or more apertures in which an end of the skewer is receivable.