Fecha de publicación: 08/08/2013 Fuente: WIPO Food Portada A food cooking apparatus comprising: a housing; a holding tank attached to the housing; an extruder in fluid communication with the holding tank; a bottom continuous belt generally adjacent to the extruder, the bottom continuous belt comprising a plurality of bottom channels on the outer surface of the belt; a top continuous belt, that meshes with the bottom continuous belt along a belt mesh length, the top continuous belt comprising a plurality of top channels on the outer surface of the belt such that at the belt mesh length, each pair of adjacent top and bottom channels form a cooking volume, where the cooking volume has a cooking surface that is configured to generally completely abut the outer surface of a food located in the cooking volume except for the front end and back end of the food; a bottom heater attached to the housing and configured to heat the bottom continuous belt at the belt mesh length in order to cook the food within the cooking volume; a top heater attached to the housing and configured to heat the top continuous belt at the belt mesh length in order to cook the food within the cooking volume; a food holding container attached to the housing, and adjacent to the end of the bottom continuous belt opposite the extruder end of the belt; and where the food cooking apparatus is configured to rotate the top continuous belt and bottom continuous belt such that any food deposited from the extruder onto the bottom channels tend to move towards the belt mesh length and into the cooking volume then out into the finished food holding container, and that the top and bottom heaters heat first heater heats the belt mesh length and the food remains in the cooking volume for such time that the food is suitably cooked when it leaves the bottom continuous belt and enters the finished food holding container. A food cooking apparatus comprising: a bottom plate, the bottom plate comprising a plurality of bottom channels on the upper surface of the plate; a top plate rotatable with respect to the bottom plate, the top plate comprising a plurality of top channels on the lower surface of the plate such that when the top plate is rotated down such that it abuts the bottom plate, each pair of adjacent top and bottom channels form a cooking volume, where the cooking volume has a cooking surface that is configured to generally completely abut the outer surface of a food located in the cooking volume except for the front end and back end of the food; a heating mechanism configured to heat the top plate and bottom plate in order to cook the food within the cooking volume; where the food cooking apparatus is configured to cook any food deposited unto the bottom channels, when the top plate abuts the bottom plate and forms a cooking volume with each adjacent top and bottom channels, and the heating mechanism heats the top and bottom plates for such time that the food is suitably cooked when removed from the bottom channels. A method of cooking food, the method comprising: preparing a potato paste mix; placing a length of food tube shaped food into bottom channels of a cooking surface; enclosing the length of food tube shaped food in a cooking volume, such that the outer surface of the tube shaped food is generally entirely abutting a cooking surface formed by the cooking volume, except for the front and rear end of the length of tube shaped food; cooking the length of tube shaped food with the cooking surface generally touching the entire outer surface of the tube shaped food.