A fajita meal serving apparatus comprises a thermally-insulative serving platter defining an upper recessed area configured for securely receiving and supporting a serving plate, a two-way drawer disposed in a cavity under the upper recessed area of the serving platter, where the two-way drawer defines a circular recess configured for holding tortillas. The apparatus further includes first and second diametrically opposed handles formed in the serving platter.

A cooking device may include a refractory oven and a housing. The refractory oven may define a cooking chamber that may be configured to receive thermal energy from an external heat source. The refractory oven may further define an opening configured to allow foodstuffs to be introduced into the cooking chamber. The refractory oven may be further configured to substantially surround the foodstuffs while the foodstuffs are positioned inside the cooking chamber. The housing may at least partially surround the refractory oven. The housing and the refractory oven may define a heated volume between an external surface of the refractory oven and an internal surface of the housing. The heated volume may be configured to receive thermal energy from the external heat source and to reduce transfer of thermal energy from the cooking chamber through refractory oven.

A cooking device may include a refractory oven and a housing. The refractory oven may define a cooking chamber that may be configured to receive thermal energy from an external heat source. The refractory oven may further define an opening configured to allow foodstuffs to be introduced into the cooking chamber. The refractory oven may be further configured to substantially surround the foodstuffs while the foodstuffs are positioned inside the cooking chamber. The housing may at least partially surround the refractory oven. The housing and the refractory oven may define a heated volume between an external surface of the refractory oven and an internal surface of the housing. The heated volume may be configured to receive thermal energy from the external heat source and to reduce transfer of thermal energy from the cooking chamber through refractory oven.

A portable baking oven includes a housing defining a baking chamber and a baking chamber opening of sufficient size to allow a baking item to pass therethrough. A baking stone is disposed in the housing and a mechanically wound spring motor rotates the baking stone.

A portable baking oven includes a housing defining a baking chamber and a baking chamber opening of sufficient size to allow a baking item to pass therethrough. A baking stone is disposed in the housing and a mechanically wound spring motor rotates the baking stone.

A bread maker includes a base having an accommodating cavity and a heating plate, a heating element, and a collapsible container. The collapsible container includes a body assembly detachably supported on the heating plate. The body assembly includes a plurality of boundary panels, wherein each of the boundary panels foldably connected to two of the adjacent boundary panels so to move between an unfolded position and a folded position, wherein in the unfolded position, the boundary panels are extended to form a substantially rectangular structure on the heating plate, wherein in the folded position, each of the boundary panels is folded with respect to adjacent boundary panels so as to be collapsible into a stacked structure, so that the stacked structure can be accommodated in the accommodating cavity.

A bread maker includes a base having an accommodating cavity and a heating plate, a heating element, and a collapsible container. The collapsible container includes a body assembly detachably supported on the heating plate. The body assembly includes a plurality of boundary panels, wherein each of the boundary panels foldably connected to two of the adjacent boundary panels so to move between an unfolded position and a folded position, wherein in the unfolded position, the boundary panels are extended to form a substantially rectangular structure on the heating plate, wherein in the folded position, each of the boundary panels is folded with respect to adjacent boundary panels so as to be collapsible into a stacked structure, so that the stacked structure can be accommodated in the accommodating cavity.

The present invention relates to a small, lightweight, portable or easily removable high temperature oven with a rotating floor, designed to bake one pizza at a time, and operate between 30 and 1400 F., with mechanisms to independently regulate the temperature of the dome and the floor of the oven, using thermocouples, infrared sensors, other temperature sensors, industrial oven controllers, other programmable logic controllers, solenoid gas valves, or proportional response gas valves, baffles and ventilation systems and other heat sources, control sensing and regulation systems, to imitate the baking conditions of a heavy ceramic traditional Italian cupola oven. Different embodiments include portable catering ovens, food truck ovens, very small pizzeria ovens, and residential ovens with automatic controls, that are approximately conventional residential countertop depth.

The present invention relates to a small, lightweight, portable or easily removable high temperature oven with a rotating floor, designed to bake one pizza at a time, and operate between 30 and 1400 F., with mechanisms to independently regulate the temperature of the dome and the floor of the oven, using thermocouples, infrared sensors, other temperature sensors, industrial oven controllers, other programmable logic controllers, solenoid gas valves, or proportional response gas valves, baffles and ventilation systems and other heat sources, control sensing and regulation systems, to imitate the baking conditions of a heavy ceramic traditional Italian cupola oven. Different embodiments include portable catering ovens, food truck ovens, very small pizzeria ovens, and residential ovens with automatic controls, that are approximately conventional residential countertop depth.

Technologies are generally described for en route food product preparation. Food product preparation process steps and timing may be determined based on travel information (e.g., starting point, intermediate waypoints, delivery destination, routes, etc.), as well as, food item and food product information. Instructions for robotic devices arranged modularly in a container or truck to execute steps of the food product preparation process and their timing may be transmitted to a controller managing the operations of the robotic devices. Instructions may be updated en route based on changing travel or other conditions.