Cooking mould for pressed meats , cured bacon etc. - improves yield and quality by preventing over-pressing

摘要

Meat cooking mould of the type in which the product is subject to compression before, during and after the cooking operation by a pressure plate moulding into the mould chamber under spring pressure, particularly as juices are lost during cooking. The distance moved by the pressure plate is now limited by transverse stop bars striking the edge of the chamber mouth, so that the extent to which the product is compressed is now controllable, and can be adjusted by re-setting the stop bars. A limit can be imposed to the loss of juices by compression so that yield and quality may be improved.