ApplicationNo. 05/647043 filed on 01/07/1976
US Classes:426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.126/41R, Broilers426/523, Cooking, e.g., broiling, baking, etc.99/386, With conveyer99/409, With turning, agitating or inverting99/423, With feeding, discharging and/or movably supporting99/443RWith conveyor or movably supported
ExaminersPrimary: Bashore, S. Leon
Assistant: Schor, Kenneth M.
AbstractSteaks, chops, hamburger patties and other meat to be broiled are reciprocated on a reciprocating grill transversely of a pair of elongated spaced apart horizontally disposed upper heat sources. Power means are provided for reciprocating the grill. A horizontal elongated heat source is provided below the grill in parallel relation to the upper heat sources. The meat can be positioned on the grill on a platter, or sheet having upturned edges to retain the juices therein. The upper elongated heat sources are constituted as downwardly firing gas burners having cooking flames supplied from a relatively high pressure gas-air mixture and kindling flames supplied from a lower pressure gas-air mixture. The kindling flames burn at the base of each cooking flame and serve to kindle and maintain such cooking flame.