The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Mar. 11, 2008

Filed:

Mar. 17, 2004
Applicants:

Thomas J. Bachinski, Lakeville, MN (US);

Douglas Mark Holm, Minneapolis, MN (US);

Daniel Curtis Shimek, Apple Valley, MN (US);

Robert Samuel Waddell, Brooklyn Park, MN (US);

Eric Paul Hawkinson, Prior Lake, MN (US);

Inventors:

Thomas J. Bachinski, Lakeville, MN (US);

Douglas Mark Holm, Minneapolis, MN (US);

Daniel Curtis Shimek, Apple Valley, MN (US);

Robert Samuel Waddell, Brooklyn Park, MN (US);

Eric Paul Hawkinson, Prior Lake, MN (US);

Assignee:

Fire Stone Home Products, LLC, Bloomington, MN (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A47J 37/06 (2006.01); A47J 37/07 (2006.01); H05B 1/02 (2006.01);
U.S. Cl.
CPC ...
Abstract

An electric cooking assembly includes a main body portion that defines a cooking area. First and second cooking surfaces are contained within the cooking area. A first electric heating element arranged to provide heat to at least a portion of the first cooking surface, and a second electric heating element is arranged to heat at least a portion of the second cooking surface. The main body portion may include first and second hood members. The first hood member defines the cooking area and the second hood member is positioned at least partially within the cooking area and configured to decrease heat lost from the cooking assembly during preparation of food products in the cooking area. The second hood member is configured for adjustment between an open position providing access to the cooking surface and a closed position covering at least a portion of the cooking surface.


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