# US 2013/0153566 A1 · Induction cooking apparatus > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2013/0153566 A1 - Document ID: US20130153566A1 - Status: Published application - Kind: A1 - Application number: 13/679,331 - Filed: 2012-11-16 - Published: 2013-06-20 - Earliest claimed: 2011-12-14 - Inventors: Bektas C. Gulkanat - Web page: https://patentgrep.com/patent/US20130153566A1 ## CPC - H05B 6/12: Cooking devices - H05B 6/105: {using a susceptor} - H05B 6/1209: {induction cooking plates or the like and devices to be used in combination with them} - H05B 6/129: {induction ovens} - H05B 2206/023: using the curie point of the material in which heating current is being generated to control the heating temperature - H05B: ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The apparatus of claim 1 wherein the arm lacks any induction source that is mounted for movement with the arm. ### Claim 3 (depends on 1) The cooking apparatus of claim 1, wherein at least one of the upper cooking plate and the lower cooking plate has a Curie temperature that defines the cooking temperature of the cooking plate when the induction source or sources are operating. ### Claim 4 (depends on 1) The cooking apparatus of claim 1 wherein the upper cooking plate has a Curie temperature that defines a cooking temperature for the upper plate and the lower cooking plate has a Curie temperature that defines a cooking temperature of the lower plate. ### Claim 5 (depends on 4) The cooking apparatus of claim 4, wherein the Curie temperature of the upper cooking plate is different from the Curie temperature of the lower cooking plate. ### Claim 6 (depends on 5) The cooking apparatus of claim 5 wherein the Curie temperature of the upper cooking plate is between about 600° F. and about 900° F. and the Curie temperature of the lower cooking plate is between about 300° F. and about 450° F., ### Claim 7 (depends on 1) The cooking apparatus of claim 1, wherein at least a first induction source and a second induction source are located in the base housing, the first induction source generates a field to heat primarily the upper cooking plate and the second induction source generates a field to heat primarily the lower cooking plate. ### Claim 8 (depends on 7) The cooking apparatus of claim 7, wherein the first induction source generates a field focused on the upper cooking plate and the second induction source generates a field focused on the lower cooking plate. ### Claim 9 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. ### Claim 10 (depends on 9) The cooking apparatus of claim 9, wherein: the at least one inductively heated cooking plate includes multiple inductively heated char-mark plates seated atop respective food products that are located (i) on the conveyor mechanism or (ii) in the drawer. ### Claim 11 (depends on 9) The cooking apparatus of claim 9, wherein: the at least one inductively heated plate includes a first inductively heated radiant plate positioned (i) above the conveyor mechanism or (ii) above the drawer, the field or fields heating the first radiant plate to a temperature of between 600° F. and 900° F. ### Claim 12 (depends on 11) The cooking apparatus of claim 11, wherein: the at least one inductively heated cooking plate further includes a second inductively heated radiant plate positioned (i) below the conveyor mechanism or (ii) below the drawer, the field or fields heating the second radiant plate to a temperature between about 600° F. and about 900° F. ### Claim 13 (depends on 9) The cooking apparatus of claim 9, wherein: the at least one inductively heated cooking plate includes multiple inductively heated plate structures located (i) on the conveyor mechanism or (ii) in the drawer, the inductively heated plate structures defining cooking surfaces upon which food product rests. ### Claim 14 (depends on 9) The cooking apparatus of claim 9, wherein: the at least one inductively heated cooking plate is disposed in a manner to surround the conveyor mechanism. ### Claim 15 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. ### Claim 16 (depends on 15) The method of claim 15 in wherein; both the upper cooking surface and the lower cooking surface have associated Curie temperatures that control heating temperature to between about 300° F. and about 450° F. ### Claim 17 (depends on 15) The method of claim 15 wherein: a first stationary induction source generates a field focused to cause heating of the upper cooking surface; and a second stationary induction source generates a field focused source to cause heating of the lower cooking surface. ### Claim 18 (depends on 15) The method of claim 15 wherein: at least one detection device is positioned to detect placement of the upper cooking surface in the cook position; and energization of the at least one induction source is controlled at least in part in response to the detection device. ### Claim 19 (depends on 15) The method of claim 15 wherein: the upper cooking surface has an associated Curie temperature that controls heating of the upper cooking surface to between about 600° F. and about 900° F.; the lower cooking surface has an associated Cure temperature that controls heating of the lower cooking surface to between about 300° F. and about 450° F. ### Claim 20 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. ### Claim 21 (depends on 20) The method of claim 20 including: providing a radiant heating element, the char-mark plate heated by both the induction source and the radiant heating element. ### Claim 22 (depends on 20) The method of claim 20 including: the field or fields also heating at least one plate that (1) extends above the top of (i) the conveying mechanism or (ii) the drawer or (2) surrounds the conveying mechanism.