A cooking device that allows you to BBQ and smoke different foods on a grill is disclosed. The present invention allows for use with or without a rotisserie. It has a locking lid on one end which doubles as a locking mechanism with a handle. Each end has holes to allow for most rotisseries on the market. The holes at both ends of the can are offset. This creates a tumbling effect that helps stir the ingredients when turned.

A hot dog roller grill includes a machine body, a plurality of heating rollers and a plurality of temperature-sensing assemblies. The heating rollers are rotationally pivotally mounted to the machine body. Each of the temperature-sensing assemblies is mounted to one end of a specific heating roller.

A wire rack apparatus which fits on top of a shallow flat baking sheet pan and oven that supports a plurality of bacon slices vertically during roasting so that grease and fat and particular water within the body of bacon slices runs onto the shallow baking sheet pan. The bacon rack has a series of spaced upright wire mesh racks extending from a main support base rack. The upright wire mesh racks are positioned in elevated relation to a shallow baking sheet pan during cooking. The mesh racks are removably secured by U-shaped bend inserted slots to the main support base rack. Bacon slices are placed in the upright rack during roasting.

An outdoor charcoal grill may include a temperature sensor and a temperature adjustment device that is adjustable to control the heat applied to the food placed on a grate. A microprocessor may be programmable to set a food heating characteristic. The microprocessor may receive the temperature sensed by the temperature sensor and automatically adjust the temperature adjustment device to control the heat applied to the food.

An oven has a first conveyor, a first burner that directs heat toward the first conveyor from above the first conveyor, and a second burner that directs heat toward the first conveyor from below the first conveyor. A method includes providing foodstuff on a conveyor, exposing the foodstuff to heat directed toward the foodstuff from above the conveyor, and exposing the foodstuff to heat directed toward the foodstuff from below the conveyor. Another oven has a first conveyor and first conveyor insulators that surround the first conveyor and define a first zone. Another method includes introducing foodstuff to a first conveyor belt within a first insulated zone, introducing heat into the first insulated zone, and retaining a portion of the heat within the first insulated zone. Another oven has an insulated cooking zone that closely envelopes a cooking path and an insulated oven zone that substantially envelopes the cooking zone.

The present invention relates to an air-based fryer apparatus (10) for preparing food. The apparatus (10) comprises a base part (12) comprising an upper support (14) and a gearing system (16) to generate a rotation force around a vertical rotation axis (18). The apparatus (10) further comprises a container (20) arranged on the upper support (14) and a food basket (22) with an air-permeable bottom part (24). The food basket is placed inside the container (20) such that a lateral gap (26) is arranged between walls of the container and walls of the food basket (22), and such that a bottom gap (32) is arranged between the bottom part of the container and said air-permeable bottom part (24). The apparatus (10) further comprises an upper lid device (34) arranged on top of the container (20). The upper lid device comprises a system (36) with primary heating means (38) and air ventilation means (40) for generating a flow of hot air in the lateral gap (26), in the bottom gap (32), and in the food basket (22). The gearing system (16) is adapted to provide a relative rotational movement at least between food arranged in the food basket and the flow of hot air in the food basket (22). This invention allows enhancing possibilities for the food preparation.

An information processing device 10 includes a determination unit 13 that determines a force to be applied to a food material during cooking by a pressing portion on the basis of food material information regarding elasticity of the food material before cooking, and an estimation unit 14 that estimates progress of cooking of the food material on the basis of information regarding deformation of the food material when the pressing portion has applied the force to the food material during the cooking.

An information processing device 10 includes a determination unit 13 that determines a force to be applied to a food material during cooking by a pressing portion on the basis of food material information regarding elasticity of the food material before cooking, and an estimation unit 14 that estimates progress of cooking of the food material on the basis of information regarding deformation of the food material when the pressing portion has applied the force to the food material during the cooking.

A portable rotisserie spit includes a main body including an outer tube and an inner tube; a first fluid passage hole provided on one end of the main body and connected to the outer tube; a second fluid passage hole provided on one end of the main body and connected to the inner tube; a cooling chamber, which is connected to the first fluid passage hole and second fluid passage hole, and includes a first part and a second part; a compressor, which is connected to the first fluid passage hole and the cooling chamber, and which is provided for delivering the coolant in the cooling chamber to the main body in a pressurized manner; a motor, a motor lower connection and a motor shaft provided for rotation of the rotisserie spit and for connection thereof to the machine.

A heat transfer system and a broiler that includes a heat transfer system include a heat source. The heat transfer system includes a mixing chamber that surrounds the heat source. An air inlet provides a flow of pressurized air into the mixing chamber. The mixing chamber directs the flow of air past the heat source for direct heating of the flow of air by the heat source. The flow of air is further directed out of the mixing chamber through an outlet to impinge upon a food product.