A cooking device including a base having a bottom plate with a plurality of slots, a first end wall, a second end wall, and a side wall. The cooking device also includes at least one first rack removably coupled to the base, the at least one first rack including a main body portion having a rack tab, and at least one second rack removably coupled to the base, the at least one second rack including a main body portion and an upper plate extending from an upper surface of the second rack main body portion. The second rack main body portion has a rack tab. The base includes structure for receiving the rack tabs to secure the respective first and second racks to the base.

A cooking device including a base having a bottom plate with a plurality of slots, a first end wall, a second end wall, and a side wall. The cooking device also includes at least one first rack removably coupled to the base, the at least one first rack including a main body portion having a rack tab, and at least one second rack removably coupled to the base, the at least one second rack including a main body portion and an upper plate extending from an upper surface of the second rack main body portion. The second rack main body portion has a rack tab. The base includes structure for receiving the rack tabs to secure the respective first and second racks to the base.

A system for tracking and managing baking pans and trays, comprising a set of baking pans or trays that includes a plurality of individual baking pans or trays, each of which includes a unique identification tag positioned thereon, wherein each unique identification tag includes information about the individual baking pan or tray on which the identification tag is positioned; and a data acquisition system that includes at least one sensor mounted in proximity to a production line conveyor for detecting baking pans or trays positioned on the conveyor; at least one tag-reading device that is activated when the at least one sensor detects a pan or tray on the conveyor, wherein the at least one tag reading device reads information from each identification tag and transmits the information to a controller; and a controller that includes hardware and software that controls the at least one sensor and the at least one tag reading device, and that receives, processes, and outputs the information read from the identification tags on the baking pans or trays.

A liftable baking net structure for an oven includes an inner housing, a lifting support mounted inside the inner housing, and a connecting rod mechanism mounted outside the inner housing. A vertical first guide groove is opened in a side wall of the inner housing. The connecting rod mechanism is connected to the lifting support via a connecting member passing through the first guide groove. The connecting rod mechanism drives the lifting support to move vertically along the first guide groove in the housing.

A liftable baking net structure for an oven includes an inner housing, a lifting support mounted inside the inner housing, and a connecting rod mechanism mounted outside the inner housing. A vertical first guide groove is opened in a side wall of the inner housing. The connecting rod mechanism is connected to the lifting support via a connecting member passing through the first guide groove. The connecting rod mechanism drives the lifting support to move vertically along the first guide groove in the housing.

A process for grilling pizza includes grilling one side of a shaped pizza dough on a design bearing grate, applying condiments to the grilled side, and baking the partially cooked pizza.

An oven may include inner oven walls defining a cavity. The oven may further include a heating element configured to heat air in the oven. The oven may further include a fan positioned between the rear of the oven and the heating element. The fan may be configured to: draw air from the front of the oven to the rear of the oven; blow the drawn air over the heating element to produce heated air; and distribute the heated air within the oven.

An oven may include inner oven walls defining a cavity. The oven may further include a heating element configured to heat air in the oven. The oven may further include a fan positioned between the rear of the oven and the heating element. The fan may be configured to: draw air from the front of the oven to the rear of the oven; blow the drawn air over the heating element to produce heated air; and distribute the heated air within the oven.

A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.

A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.