ApplicationNo. 06/457530 filed on 01/13/1983
US Classes:99/353, Changing form or shape99/404, With conveyer99/420With conveyer
ExaminersPrimary: Wilhite, Billy J.
Attorney, Agent or Firm
International ClassesA47J 37/12 (20060101)
A47J 37/04 (20060101)
A47J 37/06 (20060101)
AbstractFood products, for example, hamburger patties, are more rapidly cooked than with existing system and with reduced shrinkage. A cooking appliance is provided having a plurality of parallel spaced heat transfer fins. An array of projecting cooking grills on which the hamburger patty is impaled are thermally connected to said heat transfer fins. This composite cooking appliance is substantially immersed in a liquid heating medium so that heat is transferred through the fins and projecting grills to the interior of the hamburger patty. In this way cooking is accomplished in a relatively short period of time, and the amount of fat and meat juices that are melted or boiled away is reduced. A system for placing the hamburger patty on the cooking grills transports the patty to the cooking grills, then allows the patty to be impaled onto the grills.