Stoves and furnaces – Stoves – Cooking
Patent
1998-03-11
2000-02-15
Lazarus, Ira S.
Stoves and furnaces
Stoves
Cooking
126 39B, 126 14, 99445, 99447, 99450, 99401, A47J 3700
Patent
active
060240814
ABSTRACT:
A cooking grate configured especially to accommodate and cook generally cylindrical food items such as frankfurters and sausage is provided. The design permits the cooking of cylindrical food items faster, more efficiently, and more evenly while minimizing undesirable burning and charring. The apparatus includes a unitary grate body made from a heat-conductive material which grate body has an upper cooking surface, a lower heat collecting surface, a rear edge, a forward edge, and left and right sides. The grate body is corrugated to form a plurality of substantially parallel and adjacent cooking troughs extending in the transverse direction from the rear edge to the forward edge. Each cooking trough has a spine as its lowermost portion and left and right cooking faces originating at the spine and diverging upwardly to converge upon the right and left cooking faces of the adjacent tough respectively to form peaks at the junctions of the same. Disposed along the grate body in rows which extend generally horizontally from the left to the right side of the grate body are sets of lower heat ports. The lower heat ports are such that they are each entirely contained within a given trough beginning at a left boundary on the left cooking face of that trough at an elevation lower than the peak at the top of that cooking face, extending through the spine of that trough, and up the sloped, diverging right cooking face of that trough to a right boundary located below the peak at the top of that right cooking face. The cooking grate further includes a plurality of upper heat ports each of which begins at a left end on a right cooking face in ones trough, extends through the peak at the top of the right cooking face, and down the left cooking face of the neighboring trough. The lower and upper heat parts are arranged in rows that extend generally horizontally along the width of the grate body between its left and right sides. This configuration results in the trapping, reflecting and redirecting of heat rising from the heat source below the heat-collecting surface over the top portion of the cylindrical food items to cook them more evenly and efficiently.
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Cocks Josiah C.
Franco Louis J.
Lazarus Ira S.
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