| 摘要 |
Cooking apparatus (10) comprises a pair of spaced parallel heated platens (14, 29), and a pair of endless belts (15, 32) positioned so that each passes between the platens in contact with a respective platen to be heated thereby. Food products to be cooked are conveyed between the belts (15, 32) through a cooking zone (26) between the platens (14, 29). The platens (14, 29) each form part of a respective housing (12, 27) defining a chamber (13, 28) holding gas heated by a burner (20, 35). A fan (21, 36) blows heated gas into a plenum (19, 31) extending along the respective platen (14, 29). Cooking characteristics can be varied by changing burner output, air flow, belt speed and/or platen spacing. Cooking techniques developed for cut foods include high temperature steam grilling, lower temperature continuous stir-fry and sauté and grill blanching, as well as grilling food portions using falling temperatures.
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