Cooking Resources

Addie · 12-12-2011, 11:26 AM

I would send this image to William and Sonoma. They would have the answer.

**PrincessFiona60** · 12-12-2011, 11:42 AM

It almost looks like an insert into a commercial overhead venting system. they are composed of several separate perts to make them easier to clean. This would be one around the edge that surround the grease filter.

Sir_Loin_of_Beef · 12-12-2011, 12:15 PM

French baguettes

GLC · 12-12-2011, 12:44 PM

Quote:

Originally Posted by PrincessFiona60

It almost looks like an insert into a commercial overhead venting system. they are composed of several separate perts to make them easier to clean. This would be one around the edge that surround the grease filter.

Something like that was my impression. I was pretty sure it wasn't a pan, and the holes makes me even more of that mind. I first thought it was a reflector of some sort under a heating element array.

**PrincessFiona60** · 12-12-2011, 12:50 PM

Quote:

Originally Posted by GLC

Something like that was my impression. I was pretty sure it wasn't a pan, and the holes makes me even more of that mind. I first thought it was a reflector of some sort under a heating element array.

That occurred to me too, but seems a bit small and wide for a salamander. Heh, it's been at least 14 years since I worked in a commercial kitchen. The holes were what made me think of a surround for a vent, one little crimp and they were tough to rehang.

Andy M. · 12-12-2011, 01:03 PM

Quote:

Originally Posted by PrincessFiona60

That occurred to me too, but seems a bit small and wide for a salamander. Heh, it's been at least 14 years since I worked in a commercial kitchen. The holes were what made me think of a surround for a vent, one little crimp and they were tough to rehang.

I'm thrown off by the ten dimples in the 'humps' A long cylindrical item would nestle perfectly on those dimples but I don't think it could be bread dough as the uncooked dough would sag down into the low points between the humps before the dough set and cooked. You'd end up with a wavy loaf of bread.

I'm beginning to wonder if it has anything at all to do with food.

**PrincessFiona60** · 12-12-2011, 01:12 PM

Quote:

Originally Posted by Andy M.

I'm thrown off by the ten dimples in the 'humps' A long cylindrical item would nestle perfectly on those dimples but I don't think it could be bread dough as the uncooked dough would sag down into the low points between the humps before the dough set and cooked. You'd end up with a wavy loaf of bread.

I'm beginning to wonder if it has anything at all to do with food.

Unless they were shaped to fit around conduit or vent, the stack was usually about 6-8 inches in those commercial vents. If the vent was at 90 degrees to connect to another stack.