An indoor cooking range is provided. The indoor cooking range includes a main body, a control panel, a flat cooking surface, one or more heating elements, and a grease container. The main body has a plurality of walls. The control panel is disposed on the main body. The flat cooking surface is supported by the main body and defines a drain opening. The drain opening is configured to drain food byproduct from the flat cooking surface. The one or more heating elements are supported by the main body. At least one of the one or more heating elements is configured to heat the flat cooking surface. The grease container is positioned below the drain opening and slidably removable from an opening defined in a front side of the main body.
A refrigerator including a removable refrigerator shelf assembly. The removable refrigerator shelf assembly includes a base portion, and a first side wall positioned opposite a second side wall, where the first side wall and the second side wall are connected to the base portion. The first side wall includes a handle attachment portion, a raised portion positioned below the handle attachment portion, and a recessed portion positioned below the raised portion, where a thickness of the recessed portion is less than the thickness of the raised portion. A refrigerator shelf support is positioned at least partially adjacent to the recessed portion and underneath the raised portion when the removable refrigerator shelf assembly is mounted thereon. The removable refrigerator shelf assembly further includes a handle assembly rotatably coupled to the handle attachment portion, where the handle assembly extends from the first side wall to the second side wall.
A refrigerator including a removable refrigerator shelf assembly. The removable refrigerator shelf assembly includes a base portion, and a first side wall positioned opposite a second side wall, where the first side wall and the second side wall are connected to the base portion. The first side wall includes a handle attachment portion, a raised portion positioned below the handle attachment portion, and a recessed portion positioned below the raised portion, where a thickness of the recessed portion is less than the thickness of the raised portion. A refrigerator shelf support is positioned at least partially adjacent to the recessed portion and underneath the raised portion when the removable refrigerator shelf assembly is mounted thereon. The removable refrigerator shelf assembly further includes a handle assembly rotatably coupled to the handle attachment portion, where the handle assembly extends from the first side wall to the second side wall.
An indoor cooking range is provided. The indoor cooking range includes a main body, a control panel, a flat cooking surface, one or more heating elements, and a grease container. The main body has a plurality of walls. The control panel is disposed on the main body. The flat cooking surface is supported by the main body and defines a drain opening. The drain opening is configured to drain food byproduct from the flat cooking surface. The one or more heating elements are supported by the main body. At least one of the one or more heating elements is configured to heat the flat cooking surface. The grease container is positioned below the drain opening and slidably removable from an opening defined in a front side of the main body.
A portable fire pit including a main body, a base body, and a stand. The main body includes an outer wall and an inner wall extending parallel to define a gap, the gap being sized and configured for air to enter a chamber defined by the inner wall of the main body. The chamber including a grate positioned therein. The base body and the stand positioned beneath the main body. The base body defining an upper level and a lower level. The upper level and lower level defining inlets positioned therebetween such that the gap provides air flow to an upper portion of the chamber and the inlets provide air flow to a lower portion of the chamber of the main body.
F24C 1/16 - Poêles ou fourneaux dans lesquels le combustible ou la source d'énergie n'est pas exclusivement un combustible solide ou d'un type couvert par un seul des groupes Poêles ou fourneaux dans lesquels le type de combustible ou d'énergie utilisé n'est pas spécifié spécialement adaptés pour voyager, p. ex. démontables
F24B 1/191 - Poêles à foyers ouverts, p. ex. cheminées à foyers ouverts Parties constitutivesAccessoires
F24B 5/02 - Circulation de l'air de combustion ou des gaz de combustion à l'intérieur ou autour des poêles ou des fourneaux à l'intérieur ou autour des poêles
A waste bag holder pivotably coupled to an outdoor cooking station. The waste bag holder is a rod structure with multiple bends along its length to define a u-shaped portion and first and second engaging portions. The u-shaped portion is configured to support a waste bag. The first and second engaging portions are sized and configured to couple to coupling structure to facilitate the waste bag holder to be pivotably moveable between a use position and a stowed position.
A47J 37/07 - Dispositifs pour faire des grillades en plein airBarbecues
A47J 47/00 - Récipients, supports ou objets similaires pour la cuisine, non prévus dans les autres groupes de la présente sous-classePlanches à découper, p. ex. pour le pain
Oil and gas burners for commercial and domestic use; outdoor cooking stations, namely, outdoor gas grills, outdoor gas-powered griddles, outdoor gas cooking ovens for household purposes, outdoor barbeque smokers, outdoor charcoal grill, and outdoor electric griddles
Oil and gas burners for commercial and domestic use; outdoor cooking stations, namely, outdoor gas grills, outdoor gas-powered griddles, outdoor gas cooking ovens for household purposes, outdoor barbeque smokers, outdoor charcoal grill, and outdoor electric griddles
Embodiments of an outdoor cooking station having a main body and a griddle with a hood pivotably coupled to the griddle are provided. For safety purposes, the griddle is removably secured to an upper portion of the main body with the legs of the griddle positioned within apertures defined in an upward facing surface of the upper portion of the main body.
An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body extending to define a smoker chamber and a separate air fryer chamber. The smoker chamber is heated with smoke from igniting and burning pellets and the air fryer chamber is heated with an electrical heating element and a fan for mixing the air therein. In one embodiment, the cooking station includes a motor fan that draws smoke from the smoker chamber to the air fryer chamber with ducting therebetween. With this arrangement, the cooking station provides different cooking chambers dedicated for cooking food independent of each other as well as a secondary chamber or the air fryer chamber being employed for cold smoking food items or the option to provide smoke to the air fryer chamber while air frying the food therein.
Embodiments of a griddle of the type for an outdoor cooking station is provided herein. The griddle includes a flat cooking surface with a splash guard extending along a periphery of the flat cooking surface. The flat cooking surface defines a trough positioned adjacent a rear end of the cooking surface such that the trough includes a sloping surface extending downward toward a rear opening defined in the splash guard along and adjacent the rear end of the flat cooking surface. With this arrangement, as a user cooks food on the griddle, unwanted grease may be pushed to the rear of the griddle and into the trough so that the grease funnels down the sloped surface and through the rear opening and into a grease container centered below the rear opening.
A47B 37/04 - Tables spécialement conçues pour être utilisées au jardin ou en plein air, p. ex. comprenant des moyens pour supporter des parapluies ou des parasols
A47J 37/07 - Dispositifs pour faire des grillades en plein airBarbecues
B65C 3/06 - Pose d'étiquettes sur des réceptacles courts et rigides
Embodiments of a cooking station having a main body and a griddle with a hood pivotably coupled to the griddle are provided. The hood is pivotably moveable between closed and fully open positions. Further, the hood is removable from the griddle to be positioned, for example, along a rear side of the main body in a low-profile position such that the hood may be suspended from the griddle with a hook structure.
Embodiments of a pressure regulator for delivering gas to a cooking station. The pressure regulator includes a body defining a gas inlet and a gas outlet. The body also includes a knob coupled to the body, the knob manually rotatable about an axis defined by the knob. The pressure regulator also includes a lever arm within the body. The lever arm extends to an end portion positioned adjacent the gas inlet, the lever arm pivotable via rotation of the knob such that rotation of the knob adjusts gas flow pressure through the body between about 11 inches of water column and about 8.5 inches of water column.
An outdoor cooking station with a main body extending to define an upper portion and a lower portion, the lower portion configured to receive an insulated insert. The upper portion including heating elements supported by frame components of the cooking station and one or more heat shields suspended below the heating elements acting as a barrier to substantially prevent heat from reaching the lower portion of the main body. The lower portion of the main body defining a first storage space and a second storage space, the second storage space positioned below the first storage space, the second storage space exhibiting a drawer structure. The insulated insert is sized and configured to be removably positioned within the second storage space, the insulated insert defining a cubical type external structure to define a hollow space therein, the hollow space accessible through a lid member of the insulated insert.
A cooking station configured to expand or minimize useable surface space adjacent the cooking station. The cooking station includes a side shelf system coupled to one side of a main body of the cooking station. The side shelf system includes a first shelf, a second shelf, and a track system. The track system is coupled to opposing interior sides of the first shelf and opposing exterior sides of the second shelf such that the track system is configured to facilitate sliding the second shelf relative to an interior of the first shelf.
A side shelf system associated with a cooking station is provided. The side shelf system includes a side shelf and an insert, such as a cutting board, the side shelf defining a recess therein sized and configured to retain the insert. The side shelf system may be pivotably coupled to the cooking station such that the side shelf system may be moved between a use position and a pivoted position. The insert is sized and configured to be slide into or be removed from the insert in a direction parallel to an upper surface of the side shelf such that the recess is defined by containment structure. Further, the insert may slide to and from the front side of the side shelf. With this arrangement, upon the side shelf system being in the pivoted position, the insert is maintained within the side shelf via the containment structure.
Accessory for gas grills, namely, propane tank adaptor hose, regulator, coupler device, converter and adaptor accessories, namely, fitted covers, manually operated valves; accessory for outdoor cooking appliances, namely, accessory allowing multiple units to share a propane tank; propane tank accessory, namely, accessory allowing multiple units to share a propane tank, namely, fitted covers, manually operated valves propane tank converter and adaptor accessory
Accessory for gas grills, namely, propane tank accessory; accessory for outdoor cooking appliances, namely, accessory allowing multiple units to share propane tank; propane tank accessory; propane tank converter and adaptor accessory
23.
VALVE STRUCTURE FOR PROPANE TANK AND METHOD THEREOF
Embodiments of a propane tank valve are provided. In one embodiment, the propane tank valve includes a plug with a tapered portion, the plug moveable between closed and open positions relative to a valve passageway. Upon the plug being in the closed position, the tapered portion of the plug is positioned within the valve passageway. Upon the plug being initially moved from the closed position to the open position, the tapered portion of the plug is sized and configured to initially minimize the gas flow from the valve passageway and through a flow limiting device configured to be coupled to the propane tank valve such that movement of the tapered portion from the closed plug position initially forms a gap between a tapered surface of the tapered portion and an internal surface of the valve passageway.
F16K 1/30 - Soupapes ou clapets, c.-à-d. dispositifs obturateurs dont l'élément de fermeture possède au moins une composante du mouvement d'ouverture ou de fermeture perpendiculaire à la surface d'obturation spécialement adaptées pour réceptacles sous pression
24.
SYSTEM, DEVICE, AND METHOD FOR BAKING A FOOD PRODUCT
Devices, systems, and methods are provided for baking a food product in a portable baking oven. The baking oven includes a main body, lower and upper stones, a heat shield suspending the upper stone above the lower stone, and a heat element emanating heat upward to a rotating flat panel having the lower stone thereon. Convection heat from the heat element moves upward from below the rotating flat panel and past a periphery of the flat panel, channeled by the heat shield to the upper stone, to move along the upper stone, and then down along the heat shield, on the opposite side. With this arrangement, the heat element heats the upper and lower stones with convection heat moving between the lower and upper stones in a side-to-side manner.
An outdoor cooking station configured to simultaneously and independently cook food with different fuel or energy sources. The cooking station including a main body extending with a framework and panels to define a griddle portion and an oven portion. The griddle portion includes a griddle supported by an upper side of the main body, the griddle positioned above one or more gas flame burners supported by the main body. The oven portion is positioned below the griddle portion such that the oven portion includes chamber panels defining a chamber of the oven portion, the oven portion heated with electrical heating elements positioned below and above a cooking surface within the chamber and a fan positioned above the cooking surface for mixing the air within the chamber.
A cooking system for managing food byproduct, the cooking system including a main body, a griddle, and a drawer. The main body includes structure to support the griddle positioned above a heat element. The griddle includes a cooking surface with an opening defined in the griddle, the opening positioned adjacent a rear end of the cooking surface. The drawer includes a grease container, the drawer being moveable between an inserted position and a removed position. In the inserted position, the grease container is positioned below the opening of the griddle and adjacent a rear side of the main body with a front portion of the drawer accessible along a front side of the main body. With this arrangement, the drawer is removable from the front side of the main body and captures food byproduct in the grease container adjacent the rear side of the main body.
Embodiments of an outdoor cooking station with a cooking chamber configured to be heated with smoke. The outdoor cooking station includes a pivoting hood to move the hood between closed and open positions. In one embodiment, upon the hood being in the closed position, the hood includes a vertically oriented surface with openings to vent the heated smoke.
An outdoor cooking station configured to keep cooked food warm within a warming chamber of the cooking station. The cooking station includes a main body with frame components and panels, the panels coupled to the frame components so as to extend and define the warming chamber, the warming chamber positioned below heating elements supported by the main body. The warming chamber is fixedly positioned relative to the heating elements. The main body includes a door pivotably coupled to the main body and positioned along a front side of the main body, the door pivotably moveable between an open position and a closed position. With this arrangement, the door facilitates access to the warming chamber to place cooked food therein.
A cooking system for managing food byproduct, the cooking system including a main body, a griddle, and a drawer. The main body includes structure to support the griddle positioned above a heat element. The griddle includes a cooking surface with an opening defined in the griddle, the opening positioned adjacent a rear end of the cooking surface. The drawer includes a grease container, the drawer being moveable between an inserted position and a removed position. In the inserted position, the grease container is positioned below the opening of the griddle and adjacent a rear side of the main body with a front portion of the drawer accessible along a front side of the main body. With this arrangement, the drawer is removable from the front side of the main body and captures food byproduct in the grease container adjacent the rear side of the main body.
F24C 15/18 - Disposition des compartiments additionnels autres que ceux de cuisson, p. ex. pour le chauffage ou pour le rangement d'ustensiles ou des bacs à combustiblesAménagements d'appareils additionnels de chauffage ou de cuisson, p. ex. grils
F24C 15/34 - Éléments ou dispositions pour l'accumulation de chaleur ou l'isolation
30.
COOKING STATIONO AND GRIDDLE WITH UNDERSTRUCTURE AND METHOD THEREOF
A system, device and method of a griddle with structure configured to minimize the effects of thermal stress and strain. The griddle extends to define a flat cooking surface and an oppositely facing underside surface. The underside surface extends to define a front end, a rear end, a first end, and a second end, the front end extending parallel with the rear end, the first end extending parallel with the second end. The underside surface includes diagonal reinforcement portions secured thereto such that the diagonal reinforcement portions are elongated and longitudinally extend transverse along the underside surface relative to each of the front end, the rear end, the first end and the second end of the underside surface of the griddle. Further, the reinforcement portions may include a central plate positioned over a seam or intersection of the reinforcement portions.
A portable outdoor air fryer that includes a main body, a basket container, and a primary fan. The main body includes a chamber wall, an inner shield, and an outer shield. The chamber wall extends to define a cooking chamber, the inner shield extends along the chamber wall to define a first gap therebetween, and the outer shield extends along the inner shield to define a second gap therebetween. The main body also includes a heating element positioned below the cooking chamber and configured to provide heat within the first gap for heating the inner shield to heat the cooking chamber. The basket container includes a container wall configured to be positioned over a chamber opening defined in the main body. The primary fan is positioned directly adjacent the cooking chamber so that the fan is configured to directly blow and mix air within the cooking chamber.
Embodiments of an outdoor cooking station having a main body and a griddle with a hood pivotably coupled to the griddle are provided. For safety purposes, the griddle is removably secured to an upper portion of the main body with the legs of the griddle positioned within apertures defined in an upward facing surface of the upper portion of the main body.
Embodiments of an adjustable warming rack as an accessory component for a cooking station are provided. In one embodiment, the warming rack may include a rack panel and first and second legs. The rack panel may extend with an upper panel and a lower panel such that the upper panel is moveable relative to the lower panel to modify a surface area defined by an upper side of the rack panel. The first and second legs are each pivotably coupled adjacent respective first and second opposite sides of the rack panel such that the first and second legs are configured to suspend the rack panel above a flat cooking surface of the cooking station. Further, the first and second legs are pivotably moveable to modify a height that the rack panel is suspended from the flat cooking surface of the cooking station.
A portable cooking stove configured to be compactable is provided. In one embodiment, the cooking stove includes a main body, a lid, a griddle, and an elongated structure. The lid is hingeably coupled to the main body. The main body includes burners positioned therein. The griddle is removably secured to the main body with the elongated structure. The elongated structure includes a handle at one end thereof to be positioned through one or more panels of the main body with the handle exposed along an exterior side of the main body and with the elongated structure configured to engage a griddle opening defined in an underside of the griddle. The griddle is further removably secured to the main body with at least one tab of the griddle configured to engage structure associated with the one or more panels of the main body.
A cooking system for minimizing heat therein. The cooking system includes a main body extending to define a fire box with gas flame burners coupled thereto. The main body sized to support a griddle thereon so as to be positioned over the gas flame burners. The fire box including a heat shield positioned therein to define a gap between the heat shield and a rear panel and left and right panels. The gap also defined with a floor panel with lower panel openings defined therein. With this arrangement, upon the griddle being heated, air is drawn through the lower panel openings and into the gap and then through outer vents defined in the rear, left and right panels.
Embodiments of a griddle of the type for an outdoor cooking station is provided herein. The griddle includes a flat cooking surface with a splash guard extending along a periphery of the flat cooking surface. The flat cooking surface defines a trough positioned adjacent a rear end of the cooking surface such that the trough includes a sloping surface extending downward toward a rear opening defined in the splash guard along and adjacent the rear end of the flat cooking surface. With this arrangement, as a user cooks food on the griddle, unwanted grease may be pushed to the rear of the griddle and into the trough so that the grease funnels down the sloped surface and through the rear opening and into a grease container centered below the rear opening.
A47B 37/04 - Tables spécialement conçues pour être utilisées au jardin ou en plein air, p. ex. comprenant des moyens pour supporter des parapluies ou des parasols
F24C 15/12 - Supports latérauxPlaques latéralesCouvercles Écrans protecteursRâteliers extérieurs aux fours, p. ex. pour égoutter les assiettes
38.
COOKING STATION WITH HEAT SHIELD AND VENTING, SYSTEM, AND METHOD THEREOF
A cooking system for minimizing heat therein. The cooking system includes a main body extending to define a fire box with gas flame burners coupled thereto. The main body sized to support a griddle thereon so as to be positioned over the gas flame burners. The fire box including a heat shield positioned therein to define a gap between the heat shield and a rear panel and left and right panels. The gap also defined with a floor panel with lower panel openings defined therein. With this arrangement, upon the griddle being heated, air is drawn through the lower panel openings and into the gap and then through outer vents defined in the rear, left and right panels.
Embodiments of a paper towel holder, system and method thereof are provided. The paper towel holder includes a bracket, a sleeve, a pin and an arm. The bracket is sized and configured to be coupled to a main body of a cooking system. The sleeve defines a hollow portion to receive the pin with an axis extending axially through the sleeve, the sleeve being coupled to the bracket. The arm includes at least one opening so as to be rotatably coupled to the pin. The at least one opening in the arm extends to define a keyed shape that corresponds with a square shaped outer periphery of the sleeve such that the arm is rotatable about the pin and can be moved to different orientations about the pin.
A waste bag holder pivotably coupled to an outdoor cooking station. The waste bag holder is a rod structure with multiple bends along its length to define a u-shaped portion and first and second engaging portions. The u-shaped portion is configured to support a waste bag. The first and second engaging portions are sized and configured to couple to coupling structure to facilitate the waste bag holder to be pivotably moveable between a use position and a stowed position.
A47J 37/07 - Dispositifs pour faire des grillades en plein airBarbecues
A47J 47/00 - Récipients, supports ou objets similaires pour la cuisine, non prévus dans les autres groupes de la présente sous-classePlanches à découper, p. ex. pour le pain
Embodiments of a cooking station having a main body with a hood pivotably coupled relative to the main body. In some embodiments, the main body may be sized to support a griddle with the hood pivotably coupled to a splash guard of the griddle. The hood includes a brace structure sized and configured to substantially support the hood and substantially prevent warping of the hood.
Embodiments of a solar powered portable power station configured to be powered by a solar element and/or alternate energy source and method thereof are provided. The solar powered portable power station includes a portable cart structure with an upper support structure configured to support and position components being powered by the portable power station. The upper support structure of the portable cart structure configured to support and position an electric device, such as a portable cooking station or other appliance or a power tool, each of which may be powered by the portable power station.
H02J 3/32 - Dispositions pour l'équilibrage de charge dans un réseau par emmagasinage d'énergie utilisant des batteries avec moyens de conversion
H02J 7/35 - Fonctionnement en parallèle, dans des réseaux, de batteries avec d'autres sources à courant continu, p. ex. batterie tampon avec des cellules sensibles à la lumière
H02J 7/02 - Circuits pour la charge ou la dépolarisation des batteries ou pour alimenter des charges par des batteries pour la charge des batteries par réseaux à courant alternatif au moyen de convertisseurs
H02J 7/00 - Circuits pour la charge ou la dépolarisation des batteries ou pour alimenter des charges par des batteries
H02J 3/38 - Dispositions pour l’alimentation en parallèle d’un seul réseau, par plusieurs générateurs, convertisseurs ou transformateurs
F24C 7/10 - Poêles ou fourneaux chauffés à l’électricité spécialement adaptés pour voyager, p. ex. démontables
Embodiments of a cooking station for cooking a food product are provided. In one embodiment, the cooking station includes a main body and an insert. The main body includes a vertically extending wall extending between a closed bottom end and a closable upper end with a lid. The main body is configured to extend longitudinally in a vertical orientation. The main body defines a lower insert opening and an upper insert opening, the main body including a slideable door moveable to close-off either the lower and upper insert openings. The insert is sized and configured to be removably positioned through either one of the lower insert opening and the upper insert opening, the first insert having heating element container structure configured to deliver heat to the food product.
An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region.
A portable cooking system with adjustable leg height includes a cooking station and multiple station legs. The station legs are removably coupled to an underside of the cooking station. Each of the legs include a threaded shaft, a washer and a leg base, the washer being fixed to the threaded shaft to define an upper winding portion of the threaded shaft along one side of the washer and a lower winding portion of the threaded shaft along the other side of the washer. The upper winding portion is configured to couple directly to the underside of the cooking station and the leg base is configured to be rotatably moveable along the lower winding portion to adjust a height of each station leg of the cooking station.
Devices, systems, and methods are provided for baking a food product in a portable baking oven. The baking oven includes a main body, lower and upper stones, a heat shield suspending the upper stone above the lower stone, and a heat element emanating heat upward to a rotating flat panel having the lower stone thereon. Convection heat from the heat element moves upward from below the rotating flat panel and past a periphery of the flat panel, channeled by the heat shield to the upper stone, to move along the upper stone, and then down along the heat shield, on the opposite side. With this arrangement, the heat element heats the upper and lower stones with convection heat moving between the lower and upper stones in a side-to-side manner.
Embodiments of a side shelf for coupling to an outdoor cooking station configured to control placement of objects adjacent a cooking surface of the outdoor cooking station. The side shelf includes an upward facing flat surface extending to a front periphery, a rear periphery, an outer periphery and an inner periphery. Further, the upward facing flat surface includes an upstanding elongated ridge, the upstanding elongated ridge extending above the upward facing flat surface and extending at least partially along the inner periphery of the upward facing flat surface. With this arrangement, the upstanding elongated ridge extends to define a set-back from the cooking surface for controlled placement of the objects on the upward facing flat surface.
A cooking station configured to manage food byproduct. The cooking station may include an insert type framework for positioning within a cabinet type structure. The cooking station includes a framework, a griddle and a grease container. The framework is made to support the griddle thereon such that the griddle includes a splash guard and an opening positioned adjacent a rear side of the griddle and the splash guard, the opening configured to drain food byproduct therethrough and into the grease container. The grease container includes an upward extension that is unattached so as to extend freely along the rear side of the splash guard. The extension is viewable, while standing along a front side of the griddle, so that the user can readily view, grab and pull the extension to, thereby, pull the grease container up from a cradle positioned below the griddle along a rear side of the framework.
21 - Ustensiles, récipients, matériaux pour le ménage; verre; porcelaine; faience
Produits et services
Dishwashers Microwave ovens for household purposes; Folding portable ovens; Combination steamers and ovens; Electric Dutch ovens; Electric toaster ovens; Baking ovens for household purposes; Combination microwave and convection oven; Domestic cooking ovens; Gas cooking ovens for household use; Electric cooking ovens for household use; Wood-fired ovens for cooking; pizza ovens; air fryers; cooking range tops; cooktops; griddle cooktops; range hoods; refrigerators; freezers; combined refrigerator and freezers Dutch ovens
51.
OUTDOOR OVEN WITH MODIFIABLE PORTABILITY, SYSTEM AND METHOD THEREOF
A cooking system with modifiable portability that includes an outdoor oven and a stand. The outdoor oven extends with an upper oven portion and a lower oven portion. The upper oven portion includes a cooking chamber having a lower stone positioned on a tray. The lower oven portion includes oven legs extending therefrom. The stand includes a frame structure extending between an upper side and a lower side, the frame structure sized and configured to receive the oven legs of the outdoor oven so that the outdoor oven is positionable over the stand. The stand includes wheels positioned adjacent the lower side of the stand. The outdoor oven being removable from the frame structure of the stand to separate the outdoor oven from the stand so that the outdoor oven is useable in a countertop configuration.
An outdoor cooking station configured to keep cooked food warm within a warming chamber of the cooking station. The cooking station includes a main body with frame components and panels, the panels coupled to the frame components so as to extend and define the warming chamber, the warming chamber positioned below heating elements supported by the main body. The warming chamber is fixedly positioned relative to the heating elements. The main body includes a door pivotably coupled to the main body and positioned along a front side of the main body, the door pivotably moveable between an open position and a closed position. With this arrangement, the door facilitates access to the warming chamber to place cooked food therein.
Outdoor cooking stations, namely, outdoor gas grills, outdoor gas-powered griddles, outdoor gas cooking ovens for household purposes, outdoor barbeque smokers, outdoor charcoal grills, outdoor electric griddles, and outdoor electric ovens; fitted covers specially adapted for outdoor cooking stations, namely, outdoor gas grills, outdoor gas-powered griddles, outdoor gas cooking ovens for household purposes, outdoor barbeque smokers, outdoor charcoal grills, outdoor electric griddles, and outdoor electric cooking ovens; bags specially adapted for holding or carrying cooking implements and cooking utensils, namely, outdoor gas grills, outdoor gas-powered griddles, outdoor gas cooking ovens for household purposes, outdoor charcoal grills, outdoor electric griddles, and outdoor electric ovens
54.
PELLET COOKING STATION AND SYSTEM FOR IGNITING PELLETS AND METHOD THEREOF
A heating system configured to employ pellets as a fuel source for cooking and configured to be initially ignited with a gas fuel. The heating system including a gas line configured to feed gas to a fire pot. The fire pot being located in a main body. The fire pot includes one or more screens to define a region within the fire pot such that the one or more screens are sized and configured to block pellets from entering the region. Further, the gas line is associated with a mixing structure configured to mix the gas fuel and oxygen together.
A heating system configured to employ pellets as a fuel source for cooking and configured to be initially ignited with a gas fuel. The heating system including a gas line configured to feed gas to a fire pot. The fire pot being located in a main body. The fire pot includes one or more screens to define a region within the fire pot such that the one or more screens are sized and configured to block pellets from entering the region. Further, the gas line is associated with a mixing structure configured to mix the gas fuel and oxygen together.
An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body extending to define a griddle portion and an oven portion. The griddle portion includes a griddle member having a flat griddle surface such that the griddle member is configured to be supported by the main body. The oven portion is positioned adjacently to one side of the griddle member, the oven portion including a cooking chamber defined by a lower stone and an upper stone and an internal wall, the lower stone including a stone cooking surface. With this arrangement, the stone cooking surface and the griddle cooking surface are sized and configured to cook food independently from each other.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
outdoor gas griddles; outdoor gas grills; outdoor grill box accessory specially sized for outdoor gas griddles; fitted covers for outdoor gas griddles and outdoor gas grills; bags specially adapted for holding or carrying portable gas-powered griddles and outdoor grill box accessory barbeque sauce; brine for cooking; marinades; barbeque seasonings; barbeque spices; barbeque dry rubs
59.
OVEN COOKING SYSTEM, ACCESSORY DEVICE, AND METHOD THEREOF
An oven member that may be positioned over a cooking station base with gas flame burners. The oven member includes an inner shell, an outer shell, and lower and upper stones. The inner shell includes a ridge and a ledge and positioned over the cooking station base. The lower stone is configured to be positioned adjacent the ridge of the inner shell and the upper stone is configured to be positioned adjacent the ledge of the inner shell so that the lower stone is positioned parallel relative to the upper stone to at least partially define a baking chamber between the lower and upper stones. The outer shell is sized to be positioned over the inner shell with a gap defined between the inner and outer shells, the outer shell including an oven door positionable over an access opening defined in the outer shell. The access opening is sized and configured to facilitate accessing food product in the baking chamber such that the access opening is accessed along a front side of the oven member. Further, the inner shell defines one or more exhaust ports positioned at a level below the upper stone to funnel heat directly from the baking chamber.
A cooking system configured to minimize cross-winds while cooking a food product. The cooking system includes a cooking station, a griddle and a wind guard. The wind guard extends to define a barrier portion and an engaging portion, the engaging portion coupled to legs of the griddle so that, upon the griddle being placed onto the cooking station, the barrier portion blocks a gap between the griddle and a top side of the cooking station.
22 - Cordes; filets; tentes, auvents, voiles et sacs; matières de rembourrage
Produits et services
metal canopies; pavilions being metal gazebos; pavilions being metal shelter structures outdoor patio tables and chairs tents; canopies of textile or synthetic materials; pavilions being tents
21 - Ustensiles, récipients, matériaux pour le ménage; verre; porcelaine; faience
22 - Cordes; filets; tentes, auvents, voiles et sacs; matières de rembourrage
24 - Tissus et produits textiles
Produits et services
metal canopies; pavilions being metal gazebos; pavilions being metal shelter structures lanterns for lighting; flashlights; portable headlamps; portable electric coolers backpacks outdoor patio tables and chairs non-electric portable coolers; portable ice chests for food and beverages tents; canopies of textile or synthetic materials; pavilions being tents sleeping bags for camping
65.
COOKING STATION AND GRIDDLE WITH UNDERSTRUCTURE AND METHOD THEREOF
A system, device and method of a griddle with structure configured to minimize the effects of thermal stress and strain. The griddle extends to define a flat cooking surface and an oppositely facing underside surface. The underside surface extends to define a front end, a rear end, a first end, and a second end, the front end extending parallel with the rear end, the first end extending parallel with the second end. The underside surface includes a reinforcement structure directly secured thereto. The reinforcement structure extends with diagonal reinforcement portions such that the diagonal reinforcement portions are elongated and longitudinally extend transverse along the underside surface relative to each of the front end, the rear end, the first end and the second end of the underside surface of the griddle.
A system, device and method of a griddle with structure configured to minimize the effects of thermal stress and strain. The griddle extends to define a flat cooking surface and an oppositely facing underside surface. The underside surface extends to define a front end, a rear end, a first end, and a second end, the front end extending parallel with the rear end, the first end extending parallel with the second end. The underside surface includes a reinforcement structure directly secured thereto. The reinforcement structure extends with diagonal reinforcement portions such that the diagonal reinforcement portions are elongated and longitudinally extend transverse along the underside surface relative to each of the front end, the rear end, the first end and the second end of the underside surface of the griddle.
A roller spreading device for spreading a butter substance over a food product is provided. The device includes a basin structure and a roller member. The basin structure is sized to hold the butter substance for melting therein, the basin structure including a lower floor surface extending with an arcuate structure. The roller member includes a cylindrical outer surface with multiple recesses therein sized to capture the butter substance along the multiple recesses. The roller member, suspended within the basin structure, rotates about an axis such that the roller member rotates through the butter substance pooled along the arcuate structure.
A47G 19/26 - Assiettes ou cloches à beurre ou à fromage, assiettes ou cloches à beurre ou à fromage avec système de refroidissement ou de réchauffageCouvercles protecteurs pour récipients à aliments
A47J 43/00 - Instruments pour préparer ou recevoir les aliments, non prévus dans les autres groupes de la présente sous-classe
B05C 17/035 - Rouleaux avec un système d'alimentation en matériau à partir d'une source externe dirigé vers la surface extérieure du rouleau
68.
Outdoor cooking station with griddle, system and method thereof
Embodiments of a griddle of the type for an outdoor cooking station is provided herein. The griddle includes a flat cooking surface with a splash guard extending along a periphery of the flat cooking surface. The flat cooking surface defines a trough positioned adjacent a rear end of the cooking surface such that the trough includes a sloping surface extending downward toward a rear opening defined in the splash guard along and adjacent the rear end of the flat cooking surface. With this arrangement, as a user cooks food on the griddle, unwanted grease may be pushed to the rear of the griddle and into the trough so that the grease funnels down the sloped surface and through the rear opening and into a grease container centered below the rear opening.
B65C 3/06 - Pose d'étiquettes sur des réceptacles courts et rigides
F24C 15/12 - Supports latérauxPlaques latéralesCouvercles Écrans protecteursRâteliers extérieurs aux fours, p. ex. pour égoutter les assiettes
A47B 37/04 - Tables spécialement conçues pour être utilisées au jardin ou en plein air, p. ex. comprenant des moyens pour supporter des parapluies ou des parasols
A basting cover for maintaining a humid environment for a food product. The basting cover includes a wall, a rigid band, and a flexible handle. The wall extends with a central wall portion and a side wall portion, the central wall portion having an external surface, the side wall portion extending outward from the central wall portion to a free end. Further, the side wall portion extends with thinned portions defined therein to facilitate the side wall portion to be moveable between an expanded use position and a collapsed storage position. The rigid band extends along a central wall periphery. The flexible handle is coupled to the central wall portion such that the flexible handle is disposed in a space between an outer edge of the rigid band and the external surface of the central wall portion.
Embodiments of a propane tank valve are provided. In one embodiment, the propane tank valve includes a plug with a tapered portion, the plug moveable between closed and open positions relative to a valve passageway. Upon the plug being in the closed position, the tapered portion of the plug is positioned within the valve passageway. Upon the plug being initially moved from the closed position to the open position, the tapered portion of the plug is sized and configured to initially minimize the gas flow from the valve passageway and through a flow limiting device configured to be coupled to the propane tank valve such that movement of the tapered portion from the closed plug position initially forms a gap between a tapered surface of the tapered portion and an internal surface of the valve passageway.
F16K 1/30 - Soupapes ou clapets, c.-à-d. dispositifs obturateurs dont l'élément de fermeture possède au moins une composante du mouvement d'ouverture ou de fermeture perpendiculaire à la surface d'obturation spécialement adaptées pour réceptacles sous pression
71.
Outdoor cooking station with range portion and method thereof
Embodiments of an outdoor cooking station having heating elements extending to define a griddle portion and a range portion of the cooking station. The griddle portion may include a griddle covered with a hood pivotably mounted to the griddle. The range portion may include a grate with heating elements sized to heat, for example, fluids in a receptacle on the cooking station. Further, the grate of the range portion may be sized and configured to removably secure a cage for safely holding and maintaining the receptacle over the grate.
A47J 37/07 - Dispositifs pour faire des grillades en plein airBarbecues
A47B 31/00 - Tables de desserte ou à thé, chariots ou tables roulantes
A47J 47/00 - Récipients, supports ou objets similaires pour la cuisine, non prévus dans les autres groupes de la présente sous-classePlanches à découper, p. ex. pour le pain
72.
Outdoor cooking station and system with removable insulated insert and and method thereof
An outdoor cooking station with a main body extending to define an upper portion and a lower portion, the lower portion configured to receive an insulated insert. The upper portion including heating elements supported by frame components of the cooking station and one or more heat shields suspended below the heating elements acting as a barrier to substantially prevent heat from reaching the lower portion of the main body. The lower portion of the main body defining a first storage space and a second storage space, the second storage space positioned below the first storage space, the second storage space exhibiting a drawer structure. The insulated insert is sized and configured to be removably positioned within the second storage space, the insulated insert defining a cubical type external structure to define a hollow space therein, the hollow space accessible through a lid member of the insulated insert.
A47J 37/07 - Dispositifs pour faire des grillades en plein airBarbecues
F24C 15/18 - Disposition des compartiments additionnels autres que ceux de cuisson, p. ex. pour le chauffage ou pour le rangement d'ustensiles ou des bacs à combustiblesAménagements d'appareils additionnels de chauffage ou de cuisson, p. ex. grils
F24C 15/30 - Dispositions pour le montage des poêles ou fourneaux dans des emplacements particuliers
21 - Ustensiles, récipients, matériaux pour le ménage; verre; porcelaine; faience
Produits et services
outdoor cooking stations, namely, outdoor gas grills, outdoor gas-powered griddles, outdoor gas cooking ovens for household purposes, outdoor barbeque smokers, outdoor charcoal grill, and outdoor electric griddles; fitted covers specially adapted for outdoor cooking stations, namely, outdoor gas grills, outdoor gas-powered griddles, outdoor gas cooking ovens for household purposes, outdoor barbeque smokers, outdoor charcoal grills, and outdoor electric griddles; bags that are specially adapted and fitted to carry outdoor gas grills, outdoor gas-powered griddles, outdoor gas cooking ovens for household purposes, outdoor barbeque smokers, outdoor charcoal grills, and outdoor electric griddles; gas grill accessory attachment in the nature of a metal grill wind guard accessory tool kits for outdoor cooking stations comprised primarily of household utensil in the nature of spatulas, plastic dispensers for dispensing cooking oil in the nature of a plastic cruet, grill scrapers for cleaning and cook book; accessory tool kits for outdoor cooking stations comprised primarily of basting brush, griddle scraper for cleaning, barbeque tongs, household utensil in the nature of a spatula, dishing spoons and barbeque fork; accessory breakfast kits for outdoor cooking stations comprised primarily of pancake batter dispenser sold empty, non-electric bacon press for household purposes, and egg rings; accessory cleaning kits for outdoor cooking stations comprises primarily of griddle scrapers and cleaning bricks in the nature of a grill and griddle scraper; accessory tool kits for outdoor cooking comprising chef knives, cutting board, and spice shaker sold empty; outdoor cooking accessories for household use, namely, household utensil in the nature of spatulas, grill and griddle scrapers for cleaning, kitchen ladles, squeeze bottles sold empty, basting brushes, cooking gloves, egg rings, pizza peels, non-electric hamburger press in the nature of a sandwich mold, and cutting boards; bags that are fitted to carry non-electric griddle plates and cooking utensils in the nature of grills
21 - Ustensiles, récipients, matériaux pour le ménage; verre; porcelaine; faience
Produits et services
outdoor cooking stations, namely, outdoor gas powered griddles, outdoor electric griddles and combination type cooking stations; fitted covers specially adapted for outdoor cooking stations, namely, outdoor gas powered griddles, outdoor electric griddles and combination type cooking stations; bags that are specially adapted and fitted to carry outdoor gas powered griddles, outdoor electric griddles and combination type cooking stations; gas grill accessory attachment in the nature of a metal grill wind guard accessory tool kits for outdoor cooking stations comprised primarily of household utensil in the nature of spatulas, plastic dispensers for dispensing cooking oil in the nature of a plastic cruet, grill scrapers for cleaning, and cook book; accessory tool kits for outdoor cooking stations comprised primarily of basting brush, griddle scraper for cleaning, barbeque tongs, household utensil in the nature of a spatula, dishing spoons and barbeque fork; accessory breakfast kits for outdoor cooking stations comprised primarily of pancake batter dispenser sold empty, non-electric bacon press for household purposes, and egg rings; accessory cleaning kits for outdoor cooking stations comprised primarily of griddle scrapers and cleaning bricks in the nature of a grill and griddle scraper; outdoor cooking accessories for household use, namely, household utensil in the nature of spatulas, grill and griddle scrapers for cleaning, kitchen ladles, squeeze bottles sold empty, basting brushes, cooking gloves, egg rings, non-electric hamburger press in the nature of a sandwich mold, and cutting boards; bags that are fitted to carry non-electric griddles and cooking utensils in the nature of grills
Outdoor heating, namely, gas fire tables, gas patio heaters, portable fireplaces, gas fire columns in the nature of a raised portable fire pit, portable gas and wood burning fire pits, free-standing portable gas and wood burning fire pits
76.
Adjustable low pressure regulator for feeding gas to outdoor cooking station and method thereof
Embodiments of a pressure regulator for delivering gas to a cooking station. The pressure regulator includes a body defining a gas inlet and a gas outlet. The body also includes a knob coupled to the body, the knob manually rotatable about an axis defined by the knob. The pressure regulator also includes a lever arm within the body. The lever arm extends to an end portion positioned adjacent the gas inlet, the lever arm pivotable via rotation of the knob such that rotation of the knob adjusts gas flow pressure through the body between about 11 inches of water column and about 8.5 inches of water column.
Embodiments of an outdoor cooking station with a cooking chamber configured to be heated with smoke. The outdoor cooking station includes a pivoting hood to move the hood between closed and open positions. In one embodiment, upon the hood being in the closed position, the hood includes a vertically oriented surface with openings to vent the heated smoke.
An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region.
Embodiments of a side shelf for coupling to an outdoor cooking station configured to control placement of objects adjacent a cooking surface of the outdoor cooking station. The side shelf includes an upward facing flat surface extending to a front periphery, a rear periphery, an outer periphery and an inner periphery. Further, the upward facing flat surface includes an upstanding elongated ridge, the upstanding elongated ridge extending above the upward facing flat surface and extending at least partially along the inner periphery of the upward facing flat surface. With this arrangement, the upstanding elongated ridge extends to define a set-back from the cooking surface for controlled placement of the objects on the upward facing flat surface.
Embodiments of an outdoor cooking station having a main body with a pellet feeding system integrated with the cooking station for feeding heated smoke to a cooking chamber. The pellet feeding system utilizes a paddle wheel for feeding pellets to be burned and generating heated smoke. The heated smoke moves through a ducting system that is adjustable for distributing smoke to the cooking chamber.
Embodiments of a cooking station having a main body and a griddle with a hood pivotably coupled to the griddle are provided. The hood is pivotably moveable between closed and fully open positions. Further, the hood is removable from the griddle to be positioned, for example, along a rear side of the main body in a low-profile position such that the hood may be suspended from the griddle with a hook structure.
Embodiments of a wind guard system for blocking a cross-wind from flowing through a gap defined between a griddle and a cooking station. The wind guard system includes multiple wind guard members each having a shield portion and a hook portion, the hook portion extending from an upper end portion of the shield portion. The hook portion is sized and configured to be positioned to removably hang over a top edge of upstanding walls of the griddle member so that a height of the shield portion extends downward to cover the gap defined between an underside of the griddle member and the upper side of the cooking station to at least partially prevent wind from moving through the gap.
Embodiments of a griddle of the type for an outdoor cooking station is provided herein. The griddle includes a flat cooking surface with a splash guard extending along a periphery of the flat cooking surface. The flat cooking surface defines a trough positioned adjacent a rear end of the cooking surface such that the trough includes a sloping surface extending downward toward a rear opening defined in the splash guard along and adjacent the rear end of the flat cooking surface. With this arrangement, as a user cooks food on the griddle, unwanted grease may be pushed to the rear of the griddle and into the trough so that the grease funnels down the sloped surface and through the rear opening and into a grease container centered below the rear opening.
B65C 3/06 - Pose d'étiquettes sur des réceptacles courts et rigides
F24C 15/14 - Plateaux ou rainures pour l'écoulement
F24C 15/12 - Supports latérauxPlaques latéralesCouvercles Écrans protecteursRâteliers extérieurs aux fours, p. ex. pour égoutter les assiettes
A47B 37/04 - Tables spécialement conçues pour être utilisées au jardin ou en plein air, p. ex. comprenant des moyens pour supporter des parapluies ou des parasols
85.
Portable outdoor cooking device, system, and accessory thereof
A waste bag holder pivotably coupled to an outdoor cooking station. The waste bag holder is a rod structure with multiple bends along its length to define a u-shaped portion and first and second engaging portions. The u-shaped portion is configured to support a waste bag. The first and second engaging portions are sized and configured to couple to coupling structure to facilitate the waste bag holder to be pivotably moveable between a use position and a stowed position.
A47J 47/00 - Récipients, supports ou objets similaires pour la cuisine, non prévus dans les autres groupes de la présente sous-classePlanches à découper, p. ex. pour le pain
Embodiments of an outdoor cooking station having a main body and a griddle with a hood pivotably coupled to the griddle are provided. For safety purposes, the griddle is removably secured to an upper portion of the main body with the legs of the griddle positioned within apertures defined in an upward facing surface of the upper portion of the main body.
Embodiments of an adjustable warming rack as an accessory component for a cooking station are provided. In one embodiment, the warming rack may include a rack panel and first and second legs. The rack panel may extend with an upper panel and a lower panel such that the upper panel is moveable relative to the lower panel to modify a surface area defined by an upper side of the rack panel. The first and second legs are each pivotably coupled adjacent respective first and second opposite sides of the rack panel such that the first and second legs are configured to suspend the rack panel above a flat cooking surface of the cooking station. Further, the first and second legs are pivotably moveable to modify a height that the rack panel is suspended from the flat cooking surface of the cooking station.
A waste bag holder for removably positioning over a vertical side panel, the waste bag holder sized to hold a waste bag therewith. The waste bag holder includes a u-shaped structure with ends extending to first and second engaging portions. The first and second engaging portions are sized to hang and hold to the vertical side panel. Further, legs of the u-shaped structure are aligned with the respective first and second engaging portions.
A47J 37/07 - Dispositifs pour faire des grillades en plein airBarbecues
A47J 47/00 - Récipients, supports ou objets similaires pour la cuisine, non prévus dans les autres groupes de la présente sous-classePlanches à découper, p. ex. pour le pain
An outdoor cooker includes an air frying apparatus with a blower, a heater, and a cooking chamber. The cooking chamber has a perforated basket for receiving foodstuff. The blower is adapted to force air through the heater to become heated, into the cooking chamber to air fry the foodstuff, and then back through the heating element in a continuous cycle.
Embodiments of a side shelf for coupling to an outdoor cooking station configured to control placement of objects adjacent a cooking surface of the outdoor cooking station. The side shelf includes an upward facing flat surface extending to a front periphery, a rear periphery, an outer periphery and an inner periphery. Further, the upward facing flat surface includes an upstanding elongated ridge, the upstanding elongated ridge extending above the upward facing flat surface and extending at least partially along the inner periphery of the upward facing flat surface. With this arrangement, the upstanding elongated ridge extends to define a set-back from the cooking surface for controlled placement of the objects on the upward facing flat surface.
Embodiments of a cooking station for cooking a food product are provided. In one embodiment, the cooking station includes a main body and an insert. The main body includes a vertically extending wall extending between a closed bottom end and a closable upper end with a lid. The main body is configured to extend longitudinally in a vertical orientation. The main body defines a lower insert opening and an upper insert opening, the main body including a slideable door moveable to close-off either the lower and upper insert openings. The insert is sized and configured to be removably positioned through either one of the lower insert opening and the upper insert opening, the first insert having heating element container structure configured to deliver heat to the food product.
Devices, systems, and methods for channeling heat in an outdoor cooking station. The cooking station includes a moveable hood, movable between open and closed positions relative to the cooking station, and one or more heating elements for generating heat to a cooking surface, such as a griddle and/or grill. Further, the cooking station includes one or more baffles sized and configured to channel heat, generated by the one or more heating elements, from below the cooking surface to above the cooking surface.
A side shelf system configured to couple to a portable cooking station. The side shelf system includes a side shelf and a cutting board. The side shelf includes an upper surface that defines a rectangular opening therein. The side shelf includes at least two extensions that extend from the opening, each extension having a ledge. The cutting board is sized to be positioned in the rectangular opening, the cutting board having an upward facing surface with a through hole defined therein. The cutting board includes a depth such that, upon positioning the cutting board over the ledge, the upward facing surface of the cutting board is substantially flush with the upper surface of the side shelf.
A47J 37/07 - Dispositifs pour faire des grillades en plein airBarbecues
A47J 47/00 - Récipients, supports ou objets similaires pour la cuisine, non prévus dans les autres groupes de la présente sous-classePlanches à découper, p. ex. pour le pain
A47B 31/02 - Tables de desserte ou à thé, chariots ou tables roulantes avec des moyens de réchauffage, de refroidissement ou de ventilation
A47B 37/04 - Tables spécialement conçues pour être utilisées au jardin ou en plein air, p. ex. comprenant des moyens pour supporter des parapluies ou des parasols
A47B 31/00 - Tables de desserte ou à thé, chariots ou tables roulantes
B67B 7/16 - Dispositifs à main ou à moteur pour ouvrir des récipients fermés pour enlever les capsules à rebord
An outdoor cooking appliance in combination with an air frying apparatus that has a frying burner, a blower, a heat exchanger, and a cooking chamber. The frying burner is adapted to combust fuel to create heat and other products of combustion. The blower is adapted to circulate a cooking airstream. The heat exchanger is adapted to allow passage of the heat from the combusted fuel while preventing passage of the other products of combustion into the cooking air stream. The blower is further adapted to supply the heated cooking airstream through the heat exchanger to the cooking chamber to cook foodstuff disposed therein while the other products of combustion are not supplied to the cooking chamber.
