EP0247190A1 - Apparatus for cooking food - Google Patents

Abstract

A food cooking appliance (1) comprises two solid plates (2, 3, 2 ', 3', 102, 103) which subject an initial food product (110) to high heat and pressure, then the pressure is adjusted according to the nature of the initial food product using an adjustment device (FIg. 4, Fig. 5). An intermediate device (107, 117, 127, 137) for a cooking appliance for cooking between heated pressure plates (2, 2 ', 3, 3', 102, 103) has an elastic and thermally conductive intermediate element (107, 117, 127, 137) arranged so as to surround an initial food product (110) and to be in contact with the plates to transfer the heat and the pressure of the plates (2, 2 ', 3, 3', 102, 103) to the initial food product, and a driving device (115, 118) for moving the intermediate element (107, 117, 127, 137) through the apparatus so as to place its portions with the initial food product (110) in a cooking space of the appliance (1). The intermediate element (107, 117, 127, 137) may consist of a stainless steel element with a thickness between 0.0005 and 0.0030 inch. A device (Figs 29-29) manually movable between a distal position and a proximal position is forcibly movable, when it is in the proximal position, towards the other plate using a drive device for apply pressure to the food product (110).

Description

DESCRIPTION

APPARATUS FOR COOKING FOOD

Technical Field

The present invention relates to an apparatus for cooking food. More particularly, it relates to an apparatus for cooking food in which an initial food material is subjected to the action of two hot plates which heat the initial food material and also apply pressure to the same.

Background Art

In apparatuses of the above type since not only the high temperature buc also the high pressure is applied to the initial food material, the temperature of evaporation of liquids or juices of the initial food material considerably increases under the action of high pressure. As a result of this, the liquid or juices from the initial food material do not evaporate as fast as in conventional apparatus and remain in the food, whereas cooking of inner portion is performed with the vapors of higher temperature generated inside of that food. The cooked food is much juicier and the cooking time is much shorter than in the convention apparatuses.

When an initial food material is placed directly onto a lower plate of the cooking apparatus and then heated and compressed between boch plates, the food material scicks to the plates, thus causing the necessity of cleaning the plates actually after. each cooking cycle. Wrapping of an initial food material in aluminum foil, cooking it in the foil, and then removing the cooked product and withdrawing the same from the foil is inconvenient, time-consuming as well as foil-consuming. Using a scill mecal box-shaped insert which is insertable into the apparatus with the initial food material in it and then withdrawable after cooking does not achieve good results, since the metal sheets of the box warp under the action of heat and form air pockets between the boxes and the plates, thus causing unacceptable reduction of heat transfer from the plates to the food material. Thus none of the above devices satisfy the requirements of low material consumption, unimpeded heat transfer and fast operation.

Summary of the Invention

Accordingly, it is an object of the present invention to provide an apparatus for cooking food of the above mentioned type, in which a pressure developed in the food material is adjustable.

In keeping with these objeccs and with others which will become apparent hereinafter, one feature of the present invention resides, briefly stated, in an apparatus having two plates, acting means for acting upon at least one plate and apply pressure heating means for heating the plates, wherein means is provided for adjusting the pressure to be developed in the initial food material in dependence on the nature of the latter.

As explained hereinabove, the main purpose of applying the pressure to the initial food material (in addition to the temperature) is to increase the evaporation temperature of the juices in the initial food material. Various initial food materials (types of meat, poultry, etc., quantity of the initial food material, degree of softness, ecc.) have different preferable temperature ranges of cooking and therefore different values of pressure are required. When the cooking apparatus is designed in accordance with the present invention, it allows adjustment of pressure in food material depending on the nature of the initial food material and thereby selection of the optimal cooking parameters in the apparatus for each particular initial food material.

Another feature of the present invention resides, briefly stated, in an intermediate device which has an elastic heat-conductive element arranged to be placed in a surface contact with the plates of the cooking apparatus and to surround an initial food material so as to separate the initial food material from the plates and at the same time unobjectionably transfer heat and pressure from the plates, and means for moving the element between at least first position in which the element surrounds the initial food material and is located in the cooking space between the plates so as to cook the initial food material by the plates to a final produce, and a second position in which said element is withdrawn from the cooking space with the final product and the latter can be then removed from the element.

When the device is designed in accordance with the present invention, its intermediate element is used many times and therefore a low material consumption is guaranteed, the intermediate element is heat-conductive and flatly lies on the plates so as to provide an unobjectionable heat transfer, and fast operation of the cooking apparatus is provided since the moving means quickly move the intermediate element into and out of the cooking space.

The intermediate element can be of heat resistant plastics like TEFLON, or metals like aluminum. Advantageously, it is composed of stainless steel with a thickness of 0.0005 - 0.0030 as will be explained in detail hereinbelow. In a surprising and unexpected manner, it not only transfers heat from the plates to the initial food material which is known in the art, but ceases to be stiff and therefore provides completely flat abutment against the plates. Stainless steel element of a greater thickness warp under the action of heat and form air gaps between them and the plates, which air gaps reduce the heat transfer and cause a non-uniform heat transfer to the food material.

Still another feature is a cooking apparatus in which one of the plates is movable relative to the other first by manual means to bring the one plate close to the other plate with an initial food material therebetween, then drive means move the one plate further towards the other plate to apply heat and pressure to the initial food material and cook the latter, then the manual means manually withdraw the one plate from the other plate to open the cooking space and to remove the cooked product.

In accordance with another advantageous feature of the present invention, a single adjusting means acts upon the upper plate and the lower plate to adjust a final distance between them to be reached by the drive means and therefore to adjust a pressure to be applied onto the initial food material. The adjusting means can include one adjusting member which displaces the lower plate and another adjusting member which limits the movement of the upper plate, and both actuatable by a single element.

Both plates can be pivotable with their pivot axes which are offset relativeto one another both in a horizontal direction and in a vertical direction. The pivot axis of the upper plates which is driven by drive means for pressing the initial food material is advantageously located above and laterally beyond the upper plate, to provide better conditions of accing upon the food material.

The novel features of the present invention are set forth in particular in the appended claims. The invention itself, however, will be best understood from the following description of preferred embodiments which is accompanied by the following drawings.

Brief Descripcion of the Drawings

FIG. 1 is a perspective view of an apparatus for cooking food in accordance with the present invention;

FIG. 2 is a schematic perspective view of inner elements of the inventive apparatus for cooking food;

FIG. 3 is a bottom view of the inner elements shown in FIG. 2;

FIG. 4 is a view showing a device for adjusting the pressure in the inventive apparatus, in accordance with one embodiment of the invention;

FIG. 5 is a view showing the adjusting device in accordance with another embodiment of the invention;

FIG. 6 is a view showing the adjusting device in accordance with a further embodiment of the invention;

FIG. 7 is a view showing covers insertable between hot solid bodies of the inventive apparatus;

FIG. 8 is a view showing another embodiment of the inventive cooking apparatus with a door locking safety device;

FIG. 9 is a view showing an inventive cooking apparatus in accordance with a different drive;

FIGS. 10 and 11 are views showing details of FIGS. 6 and 7 respectively;

FIG. 12 is a view showing an apparatus for cooking with two plates which apply heat and pressure to an initial food material, and with an intermediate device in accordance with the present invention;

FIG. 13 is a side view of an intermediate device in accordance with the present invention;

FIG. 14 is a perspective view of a portion of the intermediate device of FIG. 13;

FIG. 15 is a perspective view of the intermediate device of FIG. 13;

FIG. 16 is a view showing a reinforcing element of the device of FIG. 13;

FIG. 17 is a view showing a fragment of another modification of the reinforcing element;

FIG. 18 is a view showing another modification of the inventive intermediat device; FIG. 19 shows a further modification of the inventive intermediate device;

FIG. 20 schematically shows the operation of the intermediate device of FIG. 19;

FIG. 21 shows a still further modification of the intermediate device of the invention;

FIGS. 22, 23, 24 and FIG. 25 show two further modifications of the inventive intermediate device;

FIG. 26 shows still another modifitation of the inventive devite;

FIG. 27 is a perspective view of an apparatus for cooking food in accordance with further embodiment of the present invention;

FIG. 28 is a side view of the interior of the inventive apparatus and FIG. 28a is a block diagram of same;

FIG. 29 is a plan view of the apparatus for cooking food of FIG. 28;

FIGS. 30 and 31 show various positions of upper and lower plates of the apparatus for cooking;

FIG. 32 shows a further modifitation of the inventive cooking apparatus;

FIGS. 33 and 34 show still a further modifitation of the apparatus for cooking food in accordance with the present invention.

Descripcion of Preferred Embodiments

A cooking apparatus in accordance with one embodiment of the invention is shown in FIGS. 1-3. The cooking apparatus has a housing 1 whith forms an interior of the apparatus for accommodating all inner parts and mechanisms. An upper plate of the apparatus is. identified with reference numeral 2, while a lower plate is identified with reference numeral 3. At least one plate, for example the upper plate 2 is vertically movable relative to the other plate, here the lower plate, between a distal position and a plurality of proximal positions as will be explained hereinbelow. The upper plate is provided with beams 4 and the lower plate is provided with channels 5. A plurality of screws 7 extend through openings in the beams and channels and cooperate with nuts 8 whith are fixed in the beams 4. Sprockets 9 are arranged on screws 7, and a chain 10 passes around the sprockets 9 in engagement therewith. An electrit motor 11 is provided on the output shaft 12 of its reducer 6 with a driving sprocket 13 whith engages with the chain 10. An idler sprocket 14 is also provided to adjust the tension of the chain 10. When the electrit motor is actuated by a not shown switch, it rotates the sprocket 13 on the shaft 12 and therefore moves the chain 10. The chain turns the screws 7 so that they are screwed into the nuts 8, whereby the upper plate 2 is forcedly pulled toward the lower plate 3 and an initial food material placed on the lower plate and brought in contact with the upper plate and somewhat compressed. When the rotation of the electric motor is reversed, the plate 2 is moved away of the plate 3. The screw 7 and the nuts 8 perform a double function. On the one hand, they serve as driving elements so as to move the upper plate 2 relative to the lower plate 3. On the other hand, they also serve as guiding elements which reliably guide the movement of the upper plate so that no additional guiding elements are needed.

Heating elements 17 are further provided for heating the plates. They are attached to the upper plate and the lower plate by known methods. The heating elements 17 are connectable to a source of electric current, for example a household or commercial electrical network, and are thereby heated so as to heat the plates 2 and 3.

As can be seen from the drawing the inventive apparatus has a single electrical conduit which is to be plugged into the electrical network so as to supply electric power to the electric motor 11 for moving the upper plate 2 and to the heating elements 17 so as to heat the plates. It is identified with reference numeral 64.

In accordance with the invention, pressure in the initial food material is adjusted in dependence on the nature of the initial food material, so as to increase correspondingly the evaporation temperature of the juites in it. The required values of pressure for respective initial food materials can be determine from experiments. For example with the temperature of 550°F the required pressure in the initial food materials is approximately as follows: to make rare steak of beef - 75-85 psi medium steak of beef - 70-90 psi well-done steak of beef - 70-80 psi chitken breast - 50-70 psi chitken leg - 65-80 psi cornish hen - 60-70 psi

During cooking in the cooking apparatus in accordance with the present invention, the pressure is adjusted in accordance with the initial food material so as to obtain such a pressure whith results in a proper temperature of evaporation of the juites and thereby in high juite contents of the final product and in very short time of cooking, namely within 30-90 sec. for the above listed food material When the pressure in the initial food material is selected in accordance with the above listed values the rare steak can be made in 30 sec, medium steak in 45-60 sec, well-done steak in 70-100 sec, chicken breast in 55-90 sec, chicken leg in 60-100 sec, cornish hen in 80-90 sec, etc.

In accordance with the invention, means is provided for adjusting movement of the upper plate so as to obtain the required pressure in correspondence with the initial food material. One of such adjusting means is shown in FIG. 4. This adjusting means is associated with an apparatus whith has only one central bolt 18 whith is screwable in one immovable nut 20 arranged in two supports 19. The embodiments of FIGS. 2 and 3 can also be provided with such adjusting means. The upper plate 2 is movable by the bolt 18 relative to the lower plate 3 as will be explained hereinbelow in detail with respect to an apparatus shown in FIG. 9 with a drive in accordance with the embodiment whith is different from the embodiment of FIGS. 2 and 3. The upper support 19 is provided with a force sensor whith senses a force F applied by the bolt 18 during movement of the upper plate 2, to the initial. food material. This force is also applied to the upper support 19 and therefore can be sensed by the force sensor 21 arranged on this support. The force sensor can be formed as a wire gauge, semitonductive sensor, etc. A linear displacement sensor 22 is arranged on a scationary part of the apparatus and senses a linear displacement of bole 18 whith is adequate to the displacement of the upper plate 2.

The adjusting means is further provided with a mitroprocessor 23 whith is connected with the sensors 21 and 22. On the other hand, the microprocessor 23 has inputs for introducing data corresponding to the weight of the initial food material to be cooked (G) and the required pressure (P) selected for instance in accordance with the above listed values or based on the experience of a cook. As shown in the drawing, instead of manual weighing of the initial food material, a weight determining element (scale, etc.) 24 can be connected with the microprocessor shown in phantom line. Finally, the microprocessor 23 is connected with an electric motor 11.

The apparatus with the adjusting means in accordance with the embodiment of FIG. 4 can operate in the three following modes. While operating in the first mode, the required pressure P and the weight of the initial food material G are introduced first into the microprocessor. The electric motor 11' is turned on and the upper plate 2' is moved downwardly toward the lower plate 3' and brings the initial food material whith has been placed on the lower plate, into contact with the upper plate. During subsequent downward movement of the upper plate and compression of the initial food material, the force sensor 21 supplies into the mitroprocessor continuously the values of F, while the linear displacement sensor 22 supplies into the same the value of linear displacement or more partitularly the changing distance x between the plates. When the product of F and x becomes equal to the product of G and P divided by density of the meat product (whith is approximately the same for all row meats and therefore can be introduced into the mitroprocessor while programming), the mitroprocessor turns the electrit motor off, since the required pressure has been achieved. The upper plate 2' stops, and the cooking is performed in condition of this pressure. At the end of the cooking time the electrit motor is reversed as will be explained, and the upper plate is withdrawn up to its initial position.

For operating in the second mode, it shall be first determined from the experiments what percentage of compression must be provided in the initial food material (i.e. of final thitkness to the initial thickness of the food material). A user introduces into the microprocessor the required compression in correspondence with the pressure in the initial food material required for the particular food material. The electric motor 11' is turned on and the upper plate is moved downwardly. The force sensor 21 senses the moment when the initial food material is brought into contact with the upper plate (since the force increases) and at this moment the linear displacement sensor senses the initial thickness of the initial food material and then continues sensing the diminishing thickness. During this process the microprocessor continuously compares the initial thickness of the food material with the current thickness of the food material at every moment of the movement of the lower plate and when the compression introduced into the mitroprocessor is reached, turns off the electrit motor. The process of cooking starts, and after a certain time the upper plate is moved back.

Finally, the adjusting means can be formed and operate in a further mode, different from two first-mentioned modes. From experiments, a user determines what final thitkness of the food material corresponds to the pressure in the food material required for the partitular food material. For a partitular food material, the user introduces into the mitroprocessor 23 the required value of the final thitkness of the food material. During movement of the upper plate 2' toward the lower plate 3' and compression of the food material, the linear displacement sensor continuously supplies the values of the distance between the plates x, and when the value of the final thitkness or the distance between the plates x is reached, the mitroprocessor turns off the electrit motor and the lower plate is stopped for cooking during the respective cooking time.

The above described adjusting means can operate in cooking apparatus having a movable lower plate 3'. Ic is however, underscood that they can be used in a cooking apparatus with a movable upper plate.

The adjusting means shown in FIG. 5 cooperate with the movable upper plate of the cooking apparatus shown in FIGS. 2 and 3, but of course can be used for the apparatus of FIG. 9. This adjusting means includes a turnable knob 25 with a screw 26 having a shaped groove. A pin 27 is guided in the groove of the screw 26 and is fixedly connected with a body 28 which carries a sensitive element 29 of a switch connected with the electric motor 11. A body 30 with a conical surface is fixedly connected with the bolt 7 of the upper plate 2. When from experiments a user knows a required final thickness (distance between the plates) of the food material to provide the respective pressure in the food material, he turns the knob 25' associated with graduation marks showing the final thickness and stops the knob at the respective graduation mark. The turning of the knob results in turning of the screw 26, and therefore axial displacement of the pin 27, the body 28, and the sensing element 29. Depending on the axial distance of the sensing element 29 from the axis of the screw 7 and the body 30, the body 30 reaches the sensing element 29 earlier or later so as to turn off the electrit motor at the required moment and to stop the upper plate at the required distance from the lower plate. Thereby the respective pressure of the food material is reached and the cooking is performed at this pressure. Uppermost position of the plate 2' is determined by a body 30' and switch 29'.

FIGS. 6 and 10 show the adjusting means in accordance with still a further embodiment. A pressure sensor or sensors 31 are arranged in at least one palte 2 or 3 and connected with controls of the electrit motor 11 directly or via an averaging unit. During compression of the food material between the plates, the sensors 31 sense the pressure in the initial food material and supply the values, for example, to a mitroprocessor whith turns off the electrit motor when the required pressure corresponding to the partitular food material is reached.

FIGS. 7 and 11 show that the plates 2 and 3 are provided with covers 32 and 33 whith together form a box for direct cooking and cover the plates to prevent the need for frequent cleaning. The covers 32 and 33 are easily removable for cleaning purposes. The lower cover 33 is provided with a tray-like extension 34 whith exeends forwardly beyond the front edge of the lower plate 3. Before inserting the initial food material into the box, it can be first deposited on the extension 36, for example for observation, etc. After the food material has been cooked, it is first slid onto the extension 36 and then can easily be removed from the latter for serving, or cut to pieces on the extension, etc. This significantly facilitates manipulations with the food material during operation of the machine. The lower cover has a rear wall 34 which is somewhat lower than side walls 35 so as to provide its easy passage when inserting to the place while using the side walls as guides during operation.

FIG. 8 is a view showing a door 38 of the inventive apparatus, provided with a device for locking which simultaneously performs safety function. The device includes a movable magnet 56 which is supported movable in direction of the arrow 37 on a scationary part of the apparatus, for example inwardly beyond ies fronC wall 58. The magnec 56 is arranged in a circuit of the electric motor 11 so as to close or open the circuit and therefore to turn on or off the electric motor. When a user turns the door 38 composed of magnetically attractable material, for example steel or provided with a handle 60 made of such a material, and the edge of the door approaches the magnet 56, the latter attracts the door and firmly holds it in the closed condition. Simultaneously, the. magnet moves in the direction of the arrow 37 so as to close the circuit of the electric motor 11, for example by affecting a switch 59 and to allow starting of the latter. This means that only when the door is closed and a user's hand, clothes, etc. cannot be caught into the cooking space, the motor can be started and the upper plate 2 can move downwardly toward the lower plate. Thus, the magnet 56 is a part of the lock which locks the door, on the one hand, and a part of a safety device which prevents scarcing of the motor unless the door is closed, on the other hand. This simplifies the construction of the apparatus because of the double function of the magnet.

FIG. 9 shows the cooking apparatus in accordance with the invention, in which only one central bolt 7' is provided, as mentioned hereinabove. The electric gear motor 11' drives, through a reducer, a driving sprocket 13', a chain 10', and a sprocket 9' mounted on a nut 8'. The rotation of the nut 8' results in vertical movement of the screw 7' and thereby the upper plate 2'. The interior of the cooking apparatus is subdivided by a partition 40, as wlll as a bottom 42 and a cover 43, into two compartments 44 and 45. The compartment 44 forms a cooking compartment of the apparatus and accommodates substantially the cooking parts, namely the plates 2' and 3' with the heating elements in the heating box 47. The compartment 45 forms an electrical and electronic compartment and accommodates substantially the electric motor 11', transmission parts, a timer 48 which determines the time of cooking which is adjustable and sets the required time of cooking from the moment of the final compression of the food material to the moment of withdrawal start of the movable plate, a temperature control unit 49 which adjusts the temperature of the heating elements and therefore the temperature of the plates, controls of the electric motor for turning on and off of the same, the microprocessor with respective sensors such as the linear displacement sensor, force sensor, etc

As mentioned hereinabove, the cooking apparatus is provided with means for adjusting the cooking time, the temperature of the plates, as well as other control means. The construction shown in FIG. 2 is very space economical and inexpensive to manufacture.

In accordance with a further very important feature of the present invention the apparatus is formed so that more heat is emanated by the lower hot parts under the lower surface of the food material.

It has been found that some amount of juices (liquid) is squeezed from the food material and accumulates under the lower surface of the food material. They form a liquid layer which possesses heat insulating properties and therefore the lower surface (and the adjoining part) of the food material is ultimately less cooked than the upper surface since it receives less heat. To eliminate this disadvantage it is proposed in accordance with the present invention to form the cooking apparatus so that the lower surface of the food material receives despite the presence of juices, the same amount of heat. The lower parts of the apparatus, which are located under the lower surface of the food material emanate more heat so that ulcimately the same amount of heat is received by the lower surface and the upper surface of the food material.

In accordance with one approach to this problem, the heaters which are associated with the lower plate 3 in FIG. 2 generace more heat than the heaters associated with the upper plate 2 or in other words are heated to a higher temperature. For this purpose the heaters 17 associaced with the lower plate 3 can have a higher resistance (a greater wire diameter or a shorter length) than the heaters 17 associated with the upper plate 2. In this case the lower plate is heated to a higher temperature than the upper plate. However, since between the lower plate and the lower surface of the food material there is a layer of juices with poor heat conductivity, the same amount of heat reaches the lower and upper surfaces of the food material.

In accordance with another approach, the lower cover 33 in FIG. 7 is made thinner than the upper cover 32 and therefore is more heat conductive than the upper cover 32. While both plates 2 and 3 transfer the same amount of heat to boch covers 32 and 33, the lower cover 33 transmits more heat than the upper cover 32, and after reducing of the heat amount by the layer of juices, the same amount of heat reaches the lower and upper surfaces of the food material.

In such constructions both surfaces of the foodmaterial are cooked actually identically.

FIG. 12 shows an apparatus for cooking food which is provided with an intermediate device in accordance with the present invention. The cooking apparatus has a housing 101 in which two plates 101 and 103 are arranged. The plates are heated by heating elements 104, and at least one of the plates is driven to move in a vertical direction by a drive 105 towards and away from the other plate. In the proximal position of the plates they define therebetween a cooking space 106. An initial food material 111 is cooked in the cooking space 107 under the action of heat and pressure applied by the plates 102, 103. The cooking apparatus can be provided with means for adjusting the temperature and pressure of cooking, as well as the cooking time.

An intermediate device to be located in the cooking space 106 is shown in FIGS. 13 and 14 as formed in accordance with one embodiment of the invention. It has an intermediate element which is elastic and heat-conductive. It is identified with reference numeral 107 and can be composed of materials which will be discussed in detail hereinbelow. In a first or cooking position the element 103 is located substantially inside the cooking space 106. It is somewhat stiff and therefore assumes a U-shaped configuration. Its upper portion 107' flatly contacts the upper plate, its lower portion 107" flatly contacts the lower plate, its rear portion 107" connects the upper and lower portions with one another. The front edge of the front portion 107' of the element 107 is removably attathed to the upper plate, for example by interengaging openings 108 in the element 107 and projections 109 on the upper plate.

Moving means are provided for moving the element 107 between the first or cooking position inside the cooking space, and a second position outside the cooking space and shown in broken lines. The moving means include a handle 110 provided on the front end of the lower portion 107" of the element 107. A user grasps the handle 100 and moves the element 107 with an initial food material 111 into the cooking space 106, wherein upon lowering of the upper plate 102 the food is cooked to obtain a final food product. Then the upper plate is moved upwardly away from the lower plate by the drive 105. The user grasps the handle 110 and moves the element 107 with the final produce 111' on it outwardly foom the cooking space 106 to remove the final product 111' from the element 107. Then the element 107 can be cleaned by a sponge, a brush or the like.

When element 107 is made of less stiff material, like for example TEFLON, a reinforcing member 112 is attathed to the portion 107". The reinforcing member 112 is formed as a frame having a contour whith corresponds to the contour of the portion 107", provided with a central hole 112'", composed of metal and removably attathed to the element 107 for example by bars 112". The frame has a rear stripshaped end 112' which during movement of the element 7 and its lower portion 107" scracthes the lower plate 2 so as to clean it from accidental dirtying during cooking. While the strip-shaped end 112' is straight in FIG. 16, it can also be bent downwardly as indentified by 112'" in FIG. 17 so as to improve the scratching action. In other words, it is provided with a bent down sharp edge which scracthes the lower plate. Pegs 119 can further secure member 107 to frame 112.

As can be seen from FIG. 13 a tray-like projection 114 is arranged in front of the cooking space 106 for supporting the element 107 in its position outside of the cooking space 106, for loading an initial food material on the respective portion of the element 107 before moving into the cooking space, and for removing the final food produce from the same after withdrawal from the cooking space. Also, a portion of the element 107 which hangs downwardly from the tray 114 is easy to clean by a sponge, a brush or the like. To facilitate the cleaning, the tray 114 can be provided with a downwardly excending element-supporting portion 114' against which the element 107 is supported during cleaning in a vertical position, thus resisting a pressure of a cleaning member.

FIG. 15a shows two bars 110' which can be used for pushing the intermediate element into the cooking space, while in FIG. 15b the bars are connected with one another to form a one-piece pushing member 110".

The element 107 can be formed just as a flexible sheet, with no reinforcement, and provided with openings similar to the opening 108 in FIG. 14. The initial food material is wrapped with such element and placed into the cooking space 106 where it is cooked. Then the element 107 with the final cooked product is withdrawn from the cooking space, and the upper edge of the element 107 is suspended onto the projections 109 of the upper plate. By pulling the lower portion of the element 107 the cooked product is removed from the element 107, while the upper edge is still retained on the projections 109.

The intermediate devite shown in FIG. 18 also has the handle 110 provided on the lower portion of the element 117 whith is supplied from the roll 118 mounted on a shaft. The shaft carries a cylindrital bush 15 provided with a plurality of grooves 115'. An arresting pin 116 has a first end selectively engageable into a respective one of the grooves 115' and a second end provided with a push button 116". A spring 116' biases the pin 116 into engagement with the grooves. After cooking of one set of products, the element 117 is pulled so as to plate in the cooking space 106 a new portion of the element. For this purpose the pin 116 is disengaged from the respective groove to allow turning of the roll 118, and then engages into the next groove.

FIG. 19 shows the intermediate device in accordance with another embodiment of the invention. Here an elastic and heat conductive element 117 has a length which is a multiple of a double depth "d" of the cooking space 106. Moving means for moving the element 117 through the cooking space include an upper roller 118 provided with a handle 19 arranged to turn the roller 118 so that it moves the element 117 upwardly or in a rearward direction, and a lower roller 120 with a handle 121 arranged to turn the roller 120 so that it moves the element 117 downwardly or in a foreward direction.

FIG. 20 illustrates a preferable mode of operation of the cooking machine and movement of the element 117 of the intermediace device. In the position shown in FIG. 16a, portions 117' and 117" are associated with the lower and upper plates and the initial food material 111 is cooked between them. Then by accuation of the roller 120, the element 117 is moved in the forward direction, the portion 117" with the final product is withdrawn from the cooking space by oen step onto the tray 114, the final produce is removed, a clean portion 117'" is now over the lower plate, as shown in FIG. 16b. Then by actuation of the lower roller 20 the element 117 is moved again in the forward direction by one more step, as shown in FIG. 16c, so that the "dirty" portion 117" of the element 117 moves down, the clean portion 117'" is located over the tray 114 and a new initial food product is placed onto it. Finally, by actuation of the upper roller 118, the element 117 is moved rearwardly by one step, the clean portion 117"' is now located over the lower plate and the food material cooked in the cooking space, being surrounded by the element 117 inside the cooking space. The above described mode of operation is preferable, but of course not only one possible.

Cleaning means are further provided for cleaning the element 117 after passing the cooking space 106. The cleaning means includes a housing 112 with a lower drain opening, and a plurality of cleaning members arranged inside the housing. The cleaning members include liquid (water) spraying member 124 and 125 which spray water or another cleaning solution onto opposite sides of the element 117. The spraying members 124 and 125 can be actuated from the curning of the handle 121 as sthematically shown in broken lines, or manually. A brush member 126 is located below one of the spraying members and scrubs the element 117 in addition to the action of liquid. It can be provided a turbine which is rotatable by a flow of cleaning water so as to rotate the brush member. On the other hand, the brush member can be connected with the roller 20 by a transmission 118 with a ratio such that during one revolution of the roller 120 the brush member 126 performs several revolutions. Finally, a drying member 123 can be arranged downstream of other cleaning members so as to dry the element 117 by heat whith can be a sterilizing heat of ultraviolet radiation, etc. It is to be understood that after the element 117 has been moved completely onto the roller 120, it can be rewound back onto the roller 118, advantageously with the plates 102 and 103 heaeed, so as to be additionally sterilized during this rearward rewinding. Reference numeral 134 identifies a door of the cooking apparatus, whith can be associated with respective switthes as will be explained hereinbelow.

In the embodiment shown in FIG. 21 the element 117 is moved by moving means whith include an upper roller 118 and a lower roller 120 for rearward and forward movements of the element 117 respectively. The rollers are provided with stepper motors 120 and 131 respectively. The stepper motors 120 and 131 can be controlled manually so as to provide the respective movements of the element 117. On the other hand, the motors can be provided with controllers 132 and 133 which are actuated in dependence on the respective positions of the door 134, for example in response to contact of the door with the respective switches which are associated with the respective positions of the door and are connected to the respective controllers. Thus, the element 117 is moved automatically in the respective direction in response to opening or closing of the door.

FIGS. 22, 23 and 24 show an elastic and heat conductive element 137 which is formed somewhat differently. It has an elongated carrier strip 38 provided with a plurality of pockets 139. Each pocket can be openable and closeable at least at one side, preferably a front side 139'. Of course, for convenience it can also be openable and closeable at both lateral sides 139". For this purpose the respective sides can be provided with zipper-like which are closeable by pressing together. On the other hand, the pockets alternatingly can be provided with a flipper 135 which can be bent as shown in phanton line in FIG. 23. The whole element can be moved from rear to front of the machien. It is also possible to move it transversely through the cooking apparatus as shown in FIB. 25, for which purpose side windows can be provided in the apparatus walls. In the position upstream of the cooking space or at the right side of the apparatus the respective pocket is opened, an initial food material is introduced into it, then the pocket is closed, the element 137 is moved to the lefc so thac the pocket with the food material is positioned in the cooking space 106, and the food material is cooked. Then the element 137 is moved further to the left, the pocket with the final cooked product is moved to the left side of the cooking apparatus and is opened there for removal of the final cooked product from it.

FIG. 26 shows still a further embodiment of the invention. Here the element 127 forms a closed loop, running over deviating rollers 155, tensioning rollers 151, and between driving rollers 145 and a pressing roller 146. The driving rollers 145 which drive the element 127 are driven from a motor 143 through a belt 144. The element 127 passes through a cleaning device 147 which includes a housing with a draining opening 148, two brushes 149, and two pairs of spraying elements 150. The element 127 passes during running, through the cooking space between the upper and lower plates 103 and 102. The closed loop includes the left turn 142 and the right turn 141 which can be completely closed by a housing of the cooking apparatus so as to leave open only the front area of the cooking space for loading and unloading. FIG. 26 represents a front. view of the cooking apparatus, or in other words, the turns 141 and 142 are located at boch lateral sides of the cooking space and the element 127 moves from left to right. It is to be understood that the rollers which guide and drive the element 127 can be located so that the element 127 runs over a path which is different from that shown in FIG. 26. Also the cleaning device can be located at the right side of the cooking space, in deviation from the location shown in FIG. 26. Nozzles 156 spray an anti-sticking substance onto the element 127.

The elements 107, 117, 127, 137 can be composed of conventional material such as aluminum, silicon rubber, tetrafluorethylene, reinforced fluorethylene, fiberglass, etc However, in accordance with a new and especially advantageous feacure of the present invention, it also can be formed of stainless steel. It is known that stainless steel has high heat-conductive properties and does not affect food in any way. However, stainless steel elements are as a rule stiff. When conventional stainless steel band is used as the element in the inventive intermediate device, it undesirably affects the cooking. The reason is that under the action of heat the stainless steel band warps since it is not restrained from inside by a very soft food material which cannot offer a sufficient resistance to the stainless steel band to press it flatly and in complete surface contact against the plates. As a result of this, air gaps appear between the plates and the warped stainless steel band, and at the locations of these gaps the heat transfer is considerably reduced (from the plates to the initial food material). The food material is therefore cooked non-uniformly with its some parts completely cooked and its other parts uncooked and cooked insufficiently. In a surprising and unexpected manner it was found that when in accordance with the present invention the stainless steel intermediate element has a thickness of 0.0005-0.0030" it eliminates the disadvantages of the prior art. The stainles steel element with the above thickness becomes so elastic that even with a very low resistance (backing) offered by the food material from inside, it flatly lies against the plates with a complete surface contact against the plates in the area of the food material so that no air gaps develop between the intermediate element and the plates, and the heat transfer from the plates to the food material is uniform and provides a uniform cooking (FIG. 19).

In accordance with a further embodiment of the present invention, the stainless steel intermediate material can be coated with a layer of titanium nitride with a thickness of 0.001 - 0.0005 so as to increase its resistance to wear during cocking, to scratching during cleaning, to sticking by an initial food material, and to excessive flexing so that additional reinforcing frame as 112 in FIG. 16, is not needed as shown in FIG. 13.

As can be seen from FIG. 27, an apparatus for cooking food in accordance with another embodiment of the present invention has an upper plate identified with reference numeral 201 and a lower plate identified with reference numeral 202. The plates are provided with heating means. The apparatus is provided with temperature adjusting means actuatable by knobs 203 and 205 which adjust the temperature of the upper plate and lower plate, respectively. An adjusting knob 204 adjusts a pressure to be applied to the initial food material by adjusting a final distance between the plate with the food material therebetween. An adjusting knob 206 adjusts a time of cooking. Reference numeral 230 identifies an actuating push button.

The rear edges of the plates 201 and 202 are connected with one another by an elastic member 209 of metal, plastic, etc. The member 209 is provided with an extension 208 for guiding away the wastes removed from the plates during their cleaning. The upper plate 201 is openable and closeable by means of a handle 214. The plates can be cleaned in the open position of the upper plate, while the cooking is carried out in the closed position of the upper plate as will be explained hereinbelow in detail with reference to further Figures of the drawing.

As can be seen from FIGS. 28 and 29, the upper plate 201 is connected by two bars 222 with a shaft 224 of a worm wheel 217. The worm wheel 217 is in engagement with a worm member 216. The worm wheel has a horizontal axis, while the worm member has a vertital axis. The worm wheel 217 sits on the shaft 24 with interposition of a coupling 223. The shaft 224 is supported in two supports 225. The worm member is driven in rotation by a motor 221, preferably an electrit motor.

The adjusting knob 4 has a shaft 210 with a conital gear 211 whith engages with a conical gear 212 having an inner thread. A threaded pin 212' extends through the conical gear 212 and abuts against a projection 213 of the lower plate 22. The lower plate 22 is pivotable about an axle 222. The shaft 210 is connected with a cam 220 having a shaped surface and rotatable about a horizontal axis of the shaft 210. The cam 220 is connected via a vertically movable rod with a limiting member 219 having an end finger cooperating with a rear projection 218 of the upper plate 201. An incerlock device includes a cam 233 connected with the rear projection 18 of the upper plate 201 and a cooperating switch 232.

The apparatus for cooking of the invention operates in the following manner. By curning the knobs 103 and 205 the desired temperature of the plates 201 and 202 is preset. The knob 206 presets the time of cooking. The knob 106 is turned and adjusts the position of the lower plate 202 through the parts 210, 211, 212, 212' and 213, and also adjusts the position of the limiting member 219 through the parts 210, 220. In the open position of the upper plate 201 the incerlocking device is disconnected and the motor 221 cannoc be curned on. This position is shown in dotted line. In this position the coupling 223 keeps the worm wheel 217 disconnected from the shaft 224. Then a user turns the upper plate 201 by the handle 214 in counterclockwise direction to the closed position in which the upper plate exeends close to the lower plate and preferably touthes from above an initial food material which has been incroduced into the apparatus or more particularly placed on the lower plate. When the upper plate assumes the closed position show in dash-dot line, the device 232, 233 is actuated and allows switching on of the coupling 223 which couples the worm wheel 217 with the shaft 224 and also switching on of the motor 221. The above switchings are performed in response to depressing the push button 230 by a user. The motor 221 rotates the worm member 216, the worm wheel 217 and the upper plate 201 further in counterclockwise direction to reach between the plates the distance which is determined by contact of the projection of the upper plate with the switch 219. The latter then stops the motor but keeps the coupling. Food is cooked by heat and pressure. After elapsing the time of cooking, the signal from a switch 234 of a timer disconnects the coupling 223 and actuates a buzzer. The user then turns the upper plate in clockwise direction away from the lower plate to remove the cooked product from the apparatus.

As can be seen from FIG. 28 the axes of pivoting of the plates 201 and 202 are offset from one another both horizontally and vertically. The axis of pivoting of the upper plate is offset upwardly and laterally beyond the upper plate. In this construction the resulting force R of the force V applied by the pivoting of the upper plate and the force S which tends to squeeze the initial food material from the cooking space between the plates, is always directed toward the lower plate.

The fact that the inventive apparatus provides the adjustment of both the upper plate and the lower plate is very important. FIG. 31 shows a situation in which only the upper plate is adjustable. Here practically the upper plate is always inclined relative to the lower plate during reaching of the final distance between the plates and deviates from parallelism up or down. Only in one instance the upper plate can extend parallel to the lower plate. In contrast, when in accordance with the invention both plates are adjusted, they are always parallel to one another.

FIG. 32 shows that the apparatus is provided with a protective casing 226 which is pivotable also about the pivot axis of the upper plate. In the operative position shown in solid line the casing 226 extends horizontally and overlaps from the front the mouth (left end in FIG. 32) of the cooking space between the plates. Thus no foreign objects, including parts of user's body, can be caught in the cooking space. This position is retained by a torsion spring 231. For opening the cooking space a user presses the casing 226 downwardly against the force of the spring and releases the mouth of the cooking space. In the last mentioned position the casing 226 is retained by a latch 226. At the same time it presses a switch 227 which blocks the motor from being turned on. Thus with the open cooking space the apparatus cannot be actuated.

FIG. 33 shows a cross section of the upper plate 201 in its open position identified in dotted line in FIG. 28. Here the plate 201 is heated by hot air. Air is heated by an electric heater 241 or gas heater 42 and supplied by a fan 243 actuated by a motor 244 through a passage 245 into inner passages 246 and 247 of the hollow shaft 224. The heated air heats the upper plate 201 and exits through passage 245' back to the heaters. The temperature of the air can be adjusted by the temperature adjusting knob 203' via a thermocouple 248 and its control element 249. Another possibility of adjusting the temperature of the upper plate is shown in FIG. 54. Here a thermosensitive element 250, for example a bimetal plate is located in the passage 246 and changes its position under the action of heat to adjust a flow cross section of the passage 246.

The lower plate of the inventive cooking apparatus can be heated in the same manner as the upper plate.

The invention is not limited to the details shown since various modifications and structural changes are possible without departing from the spirit of the present invention.

What is desired to be protected by Letters Patent is set forth in particular in the appended claims.

Claims

1. An apparatus for cooking food, comprising at least two solid plates, at least one of said plates being movable relative to the other plate so that an initial food material can be directly contacted by said plates from both sides; means for heating said plates to a high temperature; means for acting on at least said one plate and including driving means for driving said one plate into movement toward said other plate so as to develop in the initial food material a high pressure, so that cooking is performed not only under the action of the high temperature, but also under simultaneous action of the high pressure which increases the temperature of evaporation of liquid matter from the initial food material; and means for adjusting the pressure in the initial food material in dependence on the nature of the initial food material, said adjusting means including a sensing element which senses at least one parameter of the movement of said one plate and when said parameter reaches a value corresponding to said pressure in the initial food material said sensing element switthes off said driving means.

2. An apparatus as defined in claim 1, wherein said sending element is formed as an end switch actuatable by said one plate and operative for turning off said driving means; and further comprising means for changing a position of said end switch relative to said other plate.

3. An apparatus as defined in claim 1, wherein said sensing element is formed so that it senses a force applied to said one plate and a final distance between said plates, said adjusting means further including a microprocessor arranged to receive data about weight of the initial food material and said pressure and to compare a product of the weight and the pressure with the product of the force and the distance so as to turn off said driving means when said products become equal.

4. An apparatus as defined in claim 3, wherein said adjusting means includes means for weighing the initial food material and introducing the weighc into said mitroprocessor.

5. An apparatus as defined in claim 1, wherein said sensing element is arranged in at least one of said plates and senses a pressure whith is being developed in the initial food material and when it reaches said pressure of at least 10 p.s.i. turns off said driving means.

6. An apparatus as defined in claim 5, wherein said sensing element includes a plurality of sensing members arranged in at least one of said plates and connected with one another so as to sense an average pressure developed in the initial food material over its dimension extending in a direction of said at lease one plate.

7. An apparatus for cooking food as defined in claim 1, wherein said accing means includes an electrit drive element whith moves said one plate relative to said other plate, said heating means including an electrit heating element whith heats each of said plates, and further comprising means for supplying electrit power and including a common electrit conduit which connects said electric drive element and said electric heating element simultaneously with a source of electric power.

8. An apparatus for cooking food as defined in claim 1, wherein said one plate is movable relative to said other plate in a first direction, said acting means comprising a drive which includes three threaded elements spaced" from one another in a plane excending transverse to said one direction, each of said threaded elements including a threaded spindle member and a threaded nut member screwed on the latter, said chreaded nut members forming a first group of threaded members and said threaded spindle members forming a second group of threaded member, the threaded members of one of said groups being non-rotatably and axially non-displaceably connected with one of said plates, while the threaded members of the other group are rotatably and axially non-displaceably connected with the other of said plates, said drive also including a chain member arranged to rotate the threaded members of said other group whereby the threaded members of said one group are displaced axially and thereby moves said one plate relative to said other plate, whereby said threaded element serve simultaneously as driving means and as guiding means for said one plate.

9. An apparatus for cooking food as defined in claim 1, wherein said solid plates have front edges at a side through which the initial food material is inserted between said plates; and further comprising a box-shaped insert insertable into a space between said plates and formed so that it is in contact with said plates and also is brought into contact with the initial food material when said one plate has been moved toward said other plate, said box-shaped insert having a projection extending forwardly beyond said edges and forming a tray for handling the initial food material or cooked food.

10. An apparatus as defined in claim 9, wherein said insert has an upper cover and the lower cover, at least said lower cover having a rear wall and side walls, said rear wall being somewhat lower than said side walls of said lower cover.

11. An apparatus as defined in claim 1, wherein said solid plates include a lower plate and an upper plate, said lower plate being heatable to a temperature which is higher than that of said upper plate; and further comprising means for independently heating said lower plate and said upper plate to the respective temperatures.

12. An apparatus as defined in claim 11, wherein said lower plate has lower heater and said upper plate has upper heater, said lower heater is formed so that it heats said lower plate to the higher temperature while said upper heater is formed so that ic heats said upper plate to the lower temperature with the same power supply to said upper and lower heaters.

13. An apparatus as defined in claim 12, wherein said lower heater has a lower resistance than said upper heater.

14. An apparatus as defined in claim 1, and further comprising a box-shaped inserc inserced between said plates and having an upper cover member and a lower cover member, said lower cover member being chinner than said upper cover member so as to transfer more heat from said lower plate than said upper cover transfers from said upper plate.

15. An intermediate device of an apparatus for cooking by heaeed pressing plates defining a cooking space therebetween, the intermediate device comprising an elascic heat-conductive element arranged to be placed in a surface contact with the plates of the cooking apparatus and to surround an initial food material so as to separate the initial food material from the plates and at the same time unobjectionably transfer heat and pressure from the plates to the initial food material; and means for moving said element between at lease front position in which said element surrounds the initial food material and is located in the cooking space between the plates so as to cook the initial food material by the plates to a final produce, and a second position in which said element is withdrawn from the cooking space with the final produce and the final product can then be removed from the element.

16. An intermediate device as defined in claim 15, wherein said element in said first position is U-shaped and has an upper portion associacable with an upper one of the plates and having front and rear ends, a lower portion associatable with a lower one of the plates and having front and rear ends, and a rear portion connecting said rear ends of said upper and lower portions with one another; and further comprising means for removably attaching said front end of said upper portion to the upper plate.

17. An intermediate devite as defined in claim 16, wherein said moving means is provided at said front end of said lower portion of said element and includes a member whith is graspable by a user and is connected with said front end of said lower portion of said element so as to grasp said member and pull said front end of said lower portion in a direction away from the cooking space to thereby withdraw said element from the cooking space.

18. An intermediate device as defined in claim 15, and further comprising a reinforcing member associated with said lower portion of said element, said lower portion having a predetermined contour, said reinforcing member being formed as a frame having a contour whith substantially corresponds to the contour of said lower portion and is at least removably attachable to the latter so as to move between said first and second positions together with said lower portion and therefore together with said element.

19. An intermediate element as defined in claim 18, wherein said frame has a rear scrip-shaped portion which is formed so that during movement of said frame together with said element between said first and. second positions said rear strip-shaped portion of said frame scratches the lower plate thus cleaning the same from accidental dirtying.

20. An intermediate device as defined in claim 19, wherein said strip-shaped portion of said frame has a rear end which is somewhat bent downwardly so as to form a sharp edge for improving the scratching of the lower plate during movement of said frame together with said element between said front and second positions.

21. An intermediate device as defined in claim 15, wherein the cooking space has a predetermined depth, said element having a length which is substantially greater than a double depth of the cooking space, said moving means being formed so that they move said element through the cooking space in a forward direction and also move said element through the cooking space in a rearward direction, alternatingly in a desired sequence.

22. An intermediate device as defined in claim 21, wherein said moving means is formed so that they move one part of said element in said forward direction by one forward step so as to withdraw one part of said element with the final product thereon from said first position in said cooking space to said second position outside said cooking space for removal of the final product from said element, then they move said element again in said forward direction by another forward step so as to move said one part forwardly for cleaning and to move another clean part of said element in front of the cooking space for loading a new initial food material, and then they move said element in said rearward direction by one rearward step so as to move the other part of the element with the new initial food material into the cooking space for cooking the same.

23. An intermediate device as defined in claim 21, wherein said moving means includes an upstream roller located upstream of the cooking space and a downstream rollers located downstream of the cooking space and both carrying said element, and means for rotating said rollers.

24. An intermediate device as defined in claim 21, and further comprising means for cleaning said element afcar withdrawing the same from the cooking space after cooking and locaced downstream of the cooking space, said cleaning means including at lease one cleaning member accing upon said element so as to clean the latter after withdrawing said element from the cooking space.

25. An intermediate device as defined in claim 24, wherein said cleaning means includes a cleaning housing through which said element passes, said cleaning member is formed as a liquid spraying member located in said cleaning housing and arranged so as to spray liquid against at least one side of said element inside said cleaning housing.

26. An intermediate device as defined in claim 25, wherein said cleaning means also includes a second such liquid spraying member located in said cleaning housing and arranged to spray liquid against another side of said element inside said cleaning housing, so as together with said first mentioned cleaning member to clean both side of said element .

27. An intermediate device as defined in claim 25, wherein said cleaning means further includes a brush member arranged downstream of said liquid spraying member so as to clean said element additionally to said liquid spraying member inside said cleaning housing, said brush member being formed as a rotatable brush member with a liquid turbine part accuatable in rocation by the same liquid.

28. An intermediate device as defined in claim 25, wherein said cleaning device further includes a drying member located in said cleaning housing downstream of said cleaning member so as to dry said element after liquid spraying by said liquid spraying member, said drying member being formed so as to simultaneously sanitize said element.

29. An intermediate device as defined in claim 15, wherein said moving means is formed so as to move said element in a forward direction to withdraw one part of said element with a final produce on it from said front position in the cooking space to said second position oucside the cooking space, the cooking apparatus having an openable and closablε door; and further comprising accuacing means for accuacing said moving means to move in said forward direction in responsε to moving the door from ies closed position to its open position.

30. An intermediate devite as defined in claim 29; and further comprising further actuating means for actuating said moving means to move into the cooking space a clean part of said element in response to moving the door from its open to its closed position so as to move into the cooking space the clean part of the element with a new initial food material on it to be cooked in the cooking space.

31. An intermediate device as defined in claim 30, wherein said moving means is formed so as to move said element in a rearward direction to move the clean part of the element into the cooking space, said further actuating member being operative for actuating said moving means to move said element and therefore said clean part of said element in said rearward direction into the cooking space.

32. An intermediate device as defined in claim 15, wherein said element is provided with a plurality of openable and closeable pockets formed so that each pocket can accommodate the initial food material and in said first position at lease one of said pockees is closed and located in the cooking space with the initial food material inside said one pocket to be cooked in the latter, while in said second position said one pocket can be opened and the final product can be removed from said one pocket.

33. An intermediate device as defined in claim 32, wherein each of said pockees has at lease one side which is closable and openable in a zipper-like manner so as to lock and to expose respectively the interior of each of said pockets.

34. An intermediate device as defined in claim 15, wherein said element is a stainless steel element with a thickness of 0.0005 -0.0030" so as not only transfer heat from the plates to the initial food material, but also flatly abut against the plates in surface contact without intermediate gaps therebetween, with the initial food material surrounded by said element.

35. An intermediate devite as defined in claim 32, wherein said element is coated with a layer of titanium nitride with a thickness of 0.0001 -0.0005 to increase resistance to wear, scratching, sticking and flexing of the stainless steel element.

36. An apparatus for cooking comprising two plates defining a cooking space therebetween; means for heating said plates; means for moving at least one of said plates relative to the other of said plates so as to cook an initial food product in said cooking space under the action of said plates with heating the initial food material by the plates and pressing the initial food macerial between the plates; and intermediate device located in said cooking space and formed as defined in claim 1.

37. An element to be used in an apparatus for cooking by heated pressing plates and to be located between the heating plates and an initial food material during cooking, the element is formed as a stainless steel element with a thickness of 0.0005 -0.0030 so as not only transfer heat from the plates to the initial food material, but also flatly abut against the plates in surface contact without intermediate gaps therebetween, with the initial food material surrounded by said element.

38. An apparatus for cooking food, comprising a lower plate; an upper plate; means for heating said plates; and means for moving at least one of said plates relative to the other of said plates so as to apply heat and also to apply pressure to an initial food material to cook the latter under the action of heat and pressure, said moving means including manual means and drive means formed so that before cooking a user by said manual means can bring said one plate to a position substantially close to said other plate, thereafter said drive means drives said one plate toward said other plate to compress the initial food material therebetween and therefore cook the latter, and thereafter a user by said manual means can withdraw said one plate away of said other plate to open a space between said plates for removing a cooked product.

39. An apparatus as defined in claim 38; and further comprising means for coupling said one plate to said drive means after said manual means has brought said one plate to the position close to said other plate, and uncoupling said one plate from said drive means after the cooking, and including a coupling unit.

40. An apparatus as defined in claim 39, wherein said drive means includes an electric motor, a worm member having a substantially horizontal axis and driven by said motor, and a worm gear having a substantially horizontal axis and engaging with said worm member, said worm gear having a shaft which supports said one plate so that said one plate is pivotable about said horizontal axis by said drive means and by said manual means.

41. An apparatus as defined in claim 38, wherein said other plate is also movable relative to said one plate; and further comprising means for adjusting a pressure to be applied to the initial food material by adjusting a final distance between said plates after said drive means has driven said one plate toward said other plate, said adjusting means being formed to adjust simultaneously said lower plate and said upper plate.

42. An apparatus as defined in claim 41, wherein said adjusting means includes means for displacing said other plate a fixed first final position, and means for limiting the movement of said one plate by said drive means to a second final position; and further comprising a single actuating member acting upon said adjusting means and therefore upon said other plate displacing means and said one plate limiting means, for adjusting the final distance between said plates .

43. An apparatus as defined in claim 41, wherein said one plate is pivotable by said manual and said drive means about a first pivot axis, said other plate being pivotable about a second pivot axes, said pivot axes being offset from one another in a horizontal direction and in a vercical direction.

44. An apparatus as defined in claim 38; and further comprising means for preventing actuation of said drive means before said one plate has been brought by said manual means to the position close to said other plate for introducing the initial food material between the plates.

45. An apparatus as defined in claim 36, wherein said plates define therebetween a cooking space having a front mouth for introducing an initial food material and removing a cooked product; and further comprising a casing moveable between an operative position in which it closes said mouth and an inoperative position in which it releases said mouth.

46. An apparatus as defined in claim 38, wherein said upper plate forms said one plate and is pivotable by said manual means and said drive means about an axis which is located laterally beyond and above said upper plate.

47. An apparatus as defined in claim 38, and further comprising means for heating each of said plates and including a passage formed in each of said plates, and an element for heating air and supplying the thus heated air into said passage so as to heat a respective one of said plates.

48. An apparatus as defined in claim 47; and further comprising means for adjusting the temperature of each of said plates and operative for adjusting the temperature of the heated air supplied into said passage.

49. An apparatus as defined in claim 47; and further comprising means for adjusting the temperature of each of said plates and operative for adjusting the quantity of the heated air supplied into said passage.