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US 2013/0153566 A1Published application
Induction cooking apparatus
OwnerBektas C. Gulkanatinventor
Life of this patent
Estimating the term…
Abstract
An induction cooking apparatus in the form of a clamshell-type griddle includes upper and lower inductively heated plates. The plates may be heated by a field or fields generated by one or more induction sources of the apparatus. The plates may have different Curie temperatures to control the heating temperature of each plate. In a tunnel-type cooking apparatus with a conveyance mechanism one or more inductively heated plates within the cooking tunnel may be used.
Claims22
A cooking apparatus, comprising:
- a lower cooking plate located in a base housing;
- an upper cooking plate located on an arm that is movable between a raised position and a lowered position, in the raised position the upper cooking plate is spaced from the lower cooking plate and in the lowered position the upper cooking plate is proximate to the lower cooking plate for holding food therebetween for cooking;
- one or more induction sources located in the base housing for generating one or more fields to heat both the lower cooking plate and the upper cooking plate when the arm is in the lowered position.
A cooking apparatus, comprising:
- a housing structure including a cooking chamber;
- one of:
- (i) a conveyer mechanism arranged for moving food product through the cooking chamber;
- or
- (ii) a drawer mechanism for moving food product in and out of the cooking chamber;
- one or more induction sources arranged to generate one or more fields within the cooking chamber;
- at least one inductively heated cooking plate located within the cooking chamber for being heated by the field or fields.
4 more elements
A method of cooking food product, the method comprising:
- utilizing a cooking apparatus with an upper cooking surface and a lower cooking surface and at least one induction source for generating a field or fields;
- moving the upper cooking surface to an access position away from the lower cooking surface to provide access to the lower cooking surface;
- placing food product on the lower cooking surface;
- moving the upper cooking surface to a cook position in contact with or proximate to a top side of the food product;
- operating the at least one induction source to generate the field or fields that heat both the upper cooking surface and the lower cooking surface;
- wherein movement of the upper cooking surface does not effect movement of the at least one stationary induction source.
3 more elements
A method of cooking food product, comprising:
- utilizing cooking apparatus that includes a cooking chamber and one of (i) a conveying mechanism passing along the cooking chamber or (ii) a drawer for moving food product into and out of the cooking chamber, in either case with at least one induction source for generating a field of fields within the cooking chamber;
- placing food product (i) on the conveying mechanism or (ii) in the drawer;
- placing an inductively heatable char-mark plate atop the food product;
- and
- as the food product with associated char-mark plate is (i) conveyed through the cooking chamber by the conveying mechanism or (ii) positioned within the cooking chamber by closure of the drawer, operating the induction source to heat the char-mark plate.
2 more elements
Dependencies are inferred from the claim text.