Abstract: A contact grill includes upper and lower grill assemblies connected together by a hinge assembly. Contact grills of the present invention are advantageously easier to clean including components that can be submerged in water or washed within a dishwasher. In one aspect of the present invention, the upper and lower grill assemblies are fully separable from one another and from the hinge assembly so that the upper and lower grill assemblies, each comprising a housing, grill plate, and heating element, are free of electrical components so that they can be submerged or washed in a dishwasher. In another aspect of the present invention, upper and lower grill plates that are assembled with respective upper and lower heating elements are separable from an assembly of upper and lower housings connected together with a hinge assembly.

Abstract: Contact grill designs with features that reduce the production of smoke and that otherwise diffuse smoke to reduce the visibility of the smoke as such smoke made up of a combination of steam and burned grease is generated during the cooking of a food product such as a meat product. Contact grills make use of passive air flow in one or both of upper and lower grill housings to reduce production of smoke and to better diffuse smoke to reduce smoke visibility exiting a cooking chamber of the contact grill.