Gas broiler

Abstract

Steaks, chops, hamburger patties or other meat to be broiled is reciprocated on a reciprocating grill transversely of a pair of elongated spaced apart horizontally disposed upper heat sources in such a manner that each of spaced apart outer ends of the meat to be broiled reaches the limit of its movement toward the elongated heat sources when it is in closest relationship to the heat source nearest to it. Power means are provided for reciprocating the grill in such a manner that heat input is substantially uniform over the entire area of the meat. A horizontal elongated heat source is provided below the grill in parallel relation to the upper heat sources an equal distance from each. 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.

Dependencies are inferred from the claim text.