Abstract: A method and apparatus for cleaning grill range units and for removing accumulated grease and other obstacles blocking the grease-carrying conduits in their grease collection systems is provided for cooktops including a grill, a drip pan for collecting grease, a drain opening in the drip pan and a conduit leading from the drain opening to a grease collector. A method of cleaning a cooktop comprises the steps of providing a long semi-rigid but flexible drain cleaner having a length at least about equal to the length of, and a diameter smaller than the diameter of said conduit and inserting the drain cleaner into the drain opening and pushing the drain cleaner through the conduit to remove collected materials therefrom. In preferred methods and apparatus the drain cleaner can have a low thermal conductivity. For example, the drain cleaner can comprise a thermoplastic material such as a nylon rod which is both thermally and electrically insulating.

Abstract: A cooking appliance is provided comprising a grill unit having one or more heating units, a sump basin for collecting grease and other fluids used or generated during the cooking process, a drain opening disposed in the sump basin pan for allowing for the removal of fluid materials from within the basin, and a grease drain conduit extending from the drain opening of the sump basin to a grease receptacle. The grease drain conduit is disposed in sufficient heat-transfer relationship with the cooking unit to maintain the grease and other fluids traveling within the conduit in a flowing state to assist in the prevention of the grease coexisting and thereby obstructing the drain conduit.

Abstract: A proximity ventilated cooking system for interior use is provided with means for providing effective exhaustive ventilation to maintain in a variety of installations an air flow velocity adjacent the burners and throughout the exhaust system that has sufficient velocity to capture and carry to atmosphere substantially all of the cooking gasses, vapors and fumes produced in cooking, but insufficient velocity adjacent the burners to produce undesirable cooking and burner heat distribution, and where gas burners are used, interference with desirable flame patterns.