referring to fig1 the present invention relates to a toaster apparatus 10 for simultaneously and evenly toasting articles of differing shapes and sizes , such as sliced portions of a hamburger bun , on a heated flat metal surface , i . e ., griddle 12 , more particularly to toast the inside surfaces of a cut hamburger bun in an even manner in as short a time as possible . as shown in fig5 to aid in this process , means are provided for applying gentle pressure to the top surfaces of the bun crown 26 and heel 28 to ensure that the crown and heel undersides are in intimate contact with the griddle surface 12 . the apparatus 10 comprises a hinged clamshell plate 14 perforated with a multitude of passageways 16 , into each of which are slideably arranged improved pins 18 , said clamshell plate 14 adapted to being raised above or lowered to a stand - off position in proximity to the heated griddle surface 12 whereby each pin 18 , moving independently floats , that is , rests and places a gentle pressure upon the upper surface of articles arranged upon the griddle , irrespective of the article &# 39 ; s contour . the toaster 10 has a plate or griddle 12 upon which crowns 26 and heels 28 of the sliced bun are placed to be toasted . the griddle plate 12 is manufactured from a high strength aluminum alloy which is hard - anodized to give the cooking surface 12 superior wear characteristics and excellent heat - transfer capacity . the toaster is heated by electric heater plates ( not shown ) and enclosed with stainless steel covers and a “ belly guard ” to prevent accidental contact with the griddle plate 12 . referring to fig2 the pin plate 14 is manufactured from acetal homopolymer material , noted for low friction , low moisture absorption and dimensional stability . a series of passageways 16 in a regular pattern with one inch spacing are drilled through the plate 14 . into these holes are inserted the fingers 18 in the form of pins , manufactured from 5052 aluminum alloy with a clear anodize finish for corrosion resistance . the design of the pin , best shown in fig3 a , 3 b , and 3 c features multiple radii at the formed end 20 , so the pins do not mark the buns during initial contact or withdrawal . fig4 shows the positioning of the pins 18 within the passageway 16 of the plate 14 , with the formed rounded ends 20 extending downwardly . the other ends of the pins 22 are flattened to two different heights 22 a , 22 b , shown in fig5 to allow for the different thickness between the top and bottom halves of the buns 26 , 28 . the pins 18 are thus free to move up and down in their respective passageway 16 as they come into contact with the upper surfaces of the buns , applying pressure without damaging the delicate baked surface . in the preferred embodiment , four hundred eighty six ( 486 ) pins 18 were deployed within a plate surface area 14 of approximately two hundred eighty four ( 284 ) square inches , a ratio of 1 . 7 plus pins per square inch . while the ratio of number of pins per unit of plate area may vary , the useful range varies from one ( 1 ) pin per square inch ( for large buns ) to three ( 3 ) pins per square inch for smaller buns . as further illustrated in fig2 two handles 30 , 31 are furnished to facilitate attachment and removal of the pin plate 14 for cleaning . the pin plate 14 is mounted into a frame assembly 32 , reinforced by a supporting angle 34 , which is constrained by four arms arranged in pairs evenly about the centerline of the frame 32 . the lever arms 42 , 43 guide the lower side of the frame 32 and also provide a counter balancing force through two torsion springs 48 a , 48 b associated with spring collars 49 . a tubular connector 45 , held in place with setscrews 41 to ensure equal movement of both arms in unison , joins the lever arms 42 , 43 . the connecting arms 46 , 47 guide the top of the frame 32 . the lever and connecting arms 42 , 43 , 46 , 47 are connected to the frame assembly 32 by shoulder bolts 55 passing through bushings 51 , secured by locking pins 57 , capped by dome nuts 56 and are attached to a pair of support bracket 44 a , 44 b through bushings 52 a , 52 b and secured by shoulder bolts 53 a , 53 b , said support brackets providing the lower pivot points 50 d . the normal operation of the pin plate mechanism 40 is to rotate the pin plate 14 clockwise using the attached handle 30 . the initial rotation is rapid until the plate 14 is at approximately 45 ° to the horizontal when the speed of rotation decreases . when the plate reaches approximately two inches above a lower stop position , the movement becomes largely vertical . at a position approximately one inch from the lower stop position the formed ends 20 of the bun pins 18 float , i . e ., make contact with and rest upon the upper surfaces of the bun halves 26 , 28 , causing the bun pins 18 to slide upwardly through the bun plate 14 . as the plate continues to move towards its lowest horizontal position the weight of the bun pins 18 is brought fully to bear on the bun halves 26 , 28 thereby pressing the lower surfaces fully against the grill surface 12 to ensure quick and even toasting . referring to fig2 and 6 - 9 , the geometry of the pin plate mechanism 40 is such that the length of the connecting arms 46 , 47 is shorter than the length of the lever arms 42 , 43 . also , the position of the pivot points 50 a for the connecting arms 46 , 47 and the position of the pivot points 50 b for the lever arms 42 , 43 on the frame 32 are offset both horizontally and vertically . similarly , the position of the pivot points 50 c for the connecting arms 46 , 47 and the position of the pivot points 50 d for the lever arms 42 , 43 on the support brackets 44 a , 44 b are offset both horizontally and vertically . this arrangement constrains the movement of the frame 32 and also the griddle plate 14 so that from the lowest position ( fig6 ) for the first two inches of upward movement the frame 32 and plate 14 remain largely horizontal ( see fig7 ). in the preferred embodiment , when the frame 32 and plate 14 reach a height of three inches they start to rotate anti - clockwise , as viewed in fig8 . the anti - clockwise rotation continues slowly until such time as an imaginary line drawn through the centerline of the lever arm 42 passes above the support bracket connecting arm pivot 50 c . at this point , the speed of rotation increases considerably such as the final fifteen degrees of rotation of the lever arm generates forty - five degrees of rotation of the frame 32 and plate 14 . as shown in fig . 9 , at the end of travel the frame 32 and plate 14 are in a substantially vertical position . mechanical stops ( not shown ) are positioned to limit arc of travel to required positions . and , as illustrated in fig . 1 the pin plate mechanism 40 is mounted onto and above the griddle plate 12 . as seen in fig2 a cover 54 is provided to protect the moving parts of the mechanism and screws 33 connect the handles 30 , 31 and the supporting angle 34 to the frame 32 . the pin plate 14 , pin plate mechanism 40 and cover 54 are all removable for cleaning without the use of tools , a requirement for regulatory approval . while the preferred embodiment of the invention has been shown and described , it will be apparent to those skilled in the art that changes and modifications may be made thereto without departing from the spirit of the invention , the scope of which is defined by the appended claims .
a device for simultaneously and evenly toasting articles of differing contours and dimensions arranged upon a heated griddle . a clamshell plate , positioned in stand - off relationship above said griddle - arranged articles , has a plurality of slideably moveable fingers or pins mounted therein which float , that is , are brought into contacting and resting relation with the upper surfaces of said articles to provide a gentle pressure thereon to urge the lower surfaces into more intimate contact with the griddle until the toasting process is completed , thereby accelerating the toasting process without undesirable side effects such as distortion of , and condensation on , the upper surfaces and caramelization of the lower surfaces of said articles .