Abstract: A waffle maker includes upper and lower waffle grids coupled to each other and configured to confine a cooking space when closed together. The cooking space is adapted to receive batter therein. An electric heater unit is operable so as to heat and cook the batter in the cooking space for making a waffle. A temperature control circuit controls heating operation of the electric heater unit, and includes a heater controller for controlling supply of electric power to the electric heater unit, a sensor unit for detecting cooking temperature in the cooking space and for generating a sensor output corresponding to the cooking temperature, a user input unit operable so as to provide a cooking temperature setting, and a processor unit for controlling operation of the heater controller in accordance with the sensor output from the sensor unit and the cooking temperature setting from the user input unit.

Abstract: A grease collection system is disclosed for use with a generally portable cooking device of the type designed to isolate grease and other liquids released from food during the cooking. process, said cooking device having a cooking chamber with a grease discharge area through which said grease and other liquids may exit said cooking chamber in a generally continuous flow during the cooking process. A top member is provided with a slot therethrough. A plurality of support means engage said top member so as to provide sufficient clearance such that a grease collection tray may be slidably positioned thereunder. In practice, said cooking device is positioned on said top member such that said slot is vertically disposed below said grease discharge area and said grease collection tray is further vertically disposed below said slot.

Abstract: A baking assembly for preparing a baked filled waffle is disclosed. The baking assembly comprises an upper plate and a lower plate each of the plates having a baking surface with a plurality of outer pyramids and a plurality of inner pyramids. Each of the outer pyramids have a height that is greater than the height of the inner pyramids. The upper plate is receivable on the lower plate and when so received the outer pyramids of the upper plate align with the outer pyramids of the inner plate to form a plurality of pinch points. The inner pyramids of the upper plate align with the inner pyramids of the lower plate when the upper plate is received on the lower plate and thereby form a pocket region defined between the inner pyramids of the upper plate and the inner pyramids of the lower plate.

Abstract: A food roasting apparatus has a roasting main body and an upholding device is mounted on the roasting main body at the far end with respect to the oil-collected hole. The upholding device includes an upholding element and a covering body, which can shield the upholding element and can be locked at a bottom of the roasting main body. The upholding element has a pulling rod part. Two ends of the pulling rod part are forwardly bent to form a crossing part. The end of the crossing part is again inwardly bent to form a stopping part. With respect to the crossing part, the roasting main body and the cover body both has indentations for crossing over.

Abstract: A grill device includes two independently controllable cooking sets confining two isolated cooking spaces such that two different meat pieces can be grilled therein under different cooking temperatures at the same time. Each of the cooking sets has a cooking plate provided with first and second grill ribs alternately disposed thereon. The first grill rib has a horizontal flat portion and a curved portion extending curvedly and downwardly from the flat portion. The second grill rib has a horizontal flat portion, and a curved portion extending curvedly and upwardly from the flat portion. The curved portion of the second grill rib has an elevation higher than those of the flat portions of the first and second ribs to prevent sliding out a meat piece from the cooking plate when the meat piece is disposed on the flat portions of the first and second grill ribs.

Abstract: A multipurpose grill for grilling food items anywhere standard electricity is available. The multipurpose grill includes a lower housing member that has plurality of grilling sections, each thermostatically controlled, and a plurality of upper housing members for grilling the top sides of the food being cooked. The upper and lower housing members are pivotally connected.

Abstract: A grill device includes a horizontal upper grill unit with a rear side, a horizontal lower grill unit with a rear side, and a connecting unit. The upper grill unit is superposed on the lower grill unit. The connecting unit interconnects the rear sides of the upper and lower grill units in such a manner that the upper grill unit can be turned rearward from the lower grill unit to an open position. At the open position, the upper grill unit is prevented by the connecting unit from being moved to left and right sides of the lower grill unit.

Abstract: A grill device includes a lower grill unit with a lower cooking member, and a frame pivoted to a rear side of the lower grill unit so as to be turnable rearwardly relative to the lower grill unit. The frame has two lateral arms defining therebetween a receiving space and confining the lower cooking member therebetween when the frame is at a closed position relative to the lower grill unit. An upper grill unit is disposed in the receiving space, is pivoted to the lateral arms of the frame so as to be turnable relative to the frame, has an upper cooking member which is registered with and which is electrically coupled to the lower cooking member of the lower grill units, and cooperates with the lower grill unit to confine a cooking space therebetween when the frame is at the closed position.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill. The cooking plates have elongate grooves which are generally parallel to an axis of the hinge that connects the upper and lower cooking units together and which grooves increase in depth from one side of the cooking appliance to the other for carrying liquid cooking byproducts away from the food being cooked.

Abstract: A grill device includes a horizontal upper grill unit with a rear side, a horizontal lower grill unit with a rear side, and a connecting unit. The upper grill unit is superposed on the lower grill unit. The connecting unit interconnects the rear sides of the upper and lower grill units in such a manner that the upper grill unit can be turned rearward from the lower grill unit to a half-open position and to a horizontal fully-open position. When turned to the half-open position, the upper grill unit is retained automatically thereat unless it is pulled upwardly relative to the lower grill unit.

Abstract: A grill device includes an annular bottom wall adapted to be placed above a flat support, and outer and inner annular walls which extend uprightly from outer and inner annular peripheries of the bottom wall to form outer and inner upper annular edges and which cooperate with the bottom wall to confine an annular fluid collecting groove. A lower cooking member includes upper and lower major walls normal to a central line. The upper major wall includes an outer circumferential area integrally formed with and extending inwardly from the upper inner annular edge, and a central area that is raised so as to be higher than the outer circumferential area. The lower major wall is punched upwardly to form a plurality of first and second ridge portions respectively in the central and outer circumferential areas. The first and second ridge portions are of such heights so that the respective first ridge portion is not higher than the respective second ridge portion.

Abstract: An apparatus for separating an immiscible or insoluble fluid mixture into its components, namely, a less-dense component and a denser component, is described. The apparatus may be used in commercial kitchens to separate grease-oil/water mixtures into a grease-oil component and a gray water component, the grease-oil being diverted to a receptacle for subsequent disposal and the gray water component being directed to a drain or sewer. The apparatus may be described as a pump/separator when attached to a vacuum source or a pump to assist with filling. Additionally, a compressed gas source may be attached to the apparatus to assist with the discharge of the denser component and the less dense component. The apparatus may include a controller, such as a microprocessor, to coordinate filling, separation, and discharge. Parallel and serial arrangements of the apparatus are shown.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill. The cooking plates have elongate grooves which are generally parallel to an axis of the hinge that connects the upper and lower cooking units together and which grooves increase in depth from one side of the cooking appliance to the other for carrying liquid cooking byproducts away from the food being cooked.

Abstract: A vertically extending, cylindrical toaster having a plurality of modules which may be integrally joined together in a single housing or may be separably stacked one upon the other. Each module comprises at least one individual heating unit having a horizontally oriented aperture opening into the unit. Each heating unit is separated from its vertical neighbors by a heat insulating layer and includes a food receiving grill, an upper heating element located above the grill, a lower heating element located below the grill, and a removable tray below the lower heating element for catching crumbs or other food particles which fall from the grill. The grill may also be movable and/or removable for easy access to the food thereon or for cleaning. Master controls for all the modules and individual controls for each separate module are contemplated to provide versatile control of the cooking processes.

Abstract: A pancake cooking apparatus has an elongate and preferably open-ended griddle and a batter scraper by which a mass of batter is spread from one end of the griddle to the other. Thickness uniformity is realized by structures for keeping the scraper's edge and the griddle's cooking surface spaced a fixed distance apart during the batter spreading step. The pancake cooking apparatus at times includes a plurality of side-by-side griddles for high-volume manual cooking operations. A method for cooking uniformly thin, rectangular pancakes uses the cooking apparatus.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill. The cooking plates have elongate grooves which are generally parallel to an axis of the hinge that connects the upper and lower cooking units together and which grooves increase in depth from one side of the cooking appliance to the other for carrying liquid cooking byproducts away from the food being cooked.

Abstract: A grill has top and bottom cooking surfaces with the top surface movable upward to load the grill and movable downward onto the food and bottom surface to cook the food. Different cooking surface zones may be heated individually to accommodate the amount and type of food. The top surface is lowered and pressed onto the food at about 140 psi to provide positive contact with the food. The cooking surfaces have grooves through which vapor from a heated marinade cup is channeled to steam the food and drain fat for removal. The marinade vapor replaces fat and natural juices producing a relatively low fat, moist cooked meat.

Abstract: An electric grill for cooking hamburgers and other foodstuffs includes a first grill plate assembly adapted for use atop a kitchen countertop, table top, or other horizontal support surface, a second grill plate assembly connected by a hinge arrangement to the first grill plate assembly in a clamshell arrangement, and a bun warmer portion of the second grill plate assembly that defines a compartment adapted to hold at least one bun (e.g., a hamburger bun) in order to warm the bun. In one embodiment, the bun warmer portion of the second grill plate assembly includes a metal plate adapted to support the bun, and a vented transparent lid over the plate. The first grill plate assembly may include an electric grill plate with an inclined cooking surface that slopes to facilitate grease runoff to a drip tray, and components in the form of leg extensions for adjusting the height of the first cooking surface above the horizontal support surface.

Abstract: A waffle baker includes a stationary stand which mounts a clam shell style baker assembly such that the baker assembly can be freely rotated relative to the stand. The baker assembly includes an upper and a lower shell, within each of which is mounted a stainless steel bowl which acts as a heat reflecting shield to reflect heat toward a respective light weight, quick heating griddle. A series of tabs are positioned on and extend upward from each of the reflective bowls with the tabs on each bowl supporting a respective heating cal rod in position above the floor of that bowl. The lower shell reflecting bowl includes a central opening which is surrounded by an upstanding perimeter wall to receive a bi-metal temperature sensing switch and isolate it from the cal rods and from heat reflected by the bowl.

Abstract: A cooking device includes a base unit, an upper unit hinged to the base unit along a pivot axis, an oil accumulating tray, and slidably retaining device. The base unit defines a horizontal plane, and has a lower cooking plate disposed at an angle relative to the horizontal plane, a plurality of grilling members mounted on the lower cooking plate in heat conducting relationship, and a bottom wall disposed underneath the lower cooking plate. The upper unit has an upper cooking plate disposed therein and movable relative to the lower cooking plate. The lower cooking plate inclines gradually and downwardly from a proximate position relative to the pivot axis toward a distal position, and is formed with a fluid outlet at the distal position to communicate the lower cooking plate with the bottom wall. The base unit further has a pair of engagement portions disposed on the bottom wall and spaced apart from each other in a parallel manner.

Abstract: A grill for cooking food is provided that has an inclined cooking surface with diagonally positioned ribs projecting therefrom. The ribs have a rounded elongated configuration that all point toward a liquid drain. The ribs have liquid flow channels there between to facilitate liquid flow down the incline into a collection vessel. The cooking surface is surrounded by a retaining wall for holding food in position during a cooking operation.

Abstract: A dual horizontal level waffle iron apparatus is disclosed which contains first and second horizontally rotatable waffle iron assemblies each containing a cover member, a base member and grid arrays associated therewith. Horizontal rotation is limited to 180 degrees and a pair of handles in cooperation with a pair of hinge arms permit each cover member to be lifted for ease in loading waffle food mixture, removal of waffles and removal of the grid arrays.

Abstract: A personal cooking appliance including a container having a first recess, a first edge surrounding the recess, a timer mounted on a front side of the container, a switch installed on a front side of the container, a pair of lugs each having an elliptical opening, and two grips mounted on respective lateral sides of the container, a first heater arranged within the container and electrically connected with said timer and the switch, a rectangular lid having a second recess, the second recess being less than the first recess in depth, a second edge surrounding the first recess, a third edge surrounding a front and two lateral sides thereof, a pair of ears each having a pin adapted to fit into the elliptical opening, a protective plate provided on a front side of the lid, and a handle fixedly mounted on the protective plate, and a second heater arranged within the container and electrically connected with the timer and the switch, whereby the personal cooking appliance is particularly fit for a bachelor living i

Abstract: A pie maker is disclosed for making a pie having a base, a side wall and a cover. The pie maker comprises a mould assembly to define the shape of the pie. The mould assembly comprises cooperating first and second moulds, the first mould defining the shape of the pie base and the side wall and the second mould defining the shape of the pie cover. Heating elements are provided for heating the first and second moulds to cook the pie, the heating element for heating the first mould being arranged to direct heat to a portion of the first mould which defines the shape of the side wall of the pie. A sealing ridge is formed in the first mould and the second mould for sealing the pie cover and the pie side wall together.

Abstract: A cooking device including a lower cooking plate which is positioned at an angle to the horizontal plane of the device has grilling members supported in heat conducting relation and an upper cooking plate movable to a closed position forming a cooking chamber which substantially restrains the escape of vapors and permits the cooking and removal of small pieces or ground foodstuffs. In one embodiment, the device includes a collecting member positioned beneath a downwardly extending portion of the lower cooking plate, which can have an opening and through which liquids emitted from the foodstuffs during cooking can be removed, and into which the foodstuffs after cooking can be collected for removal from the device.

Abstract: A crumb collection tray to be placed underneath a conventional toaster after first removing its trap door, therefore allowing all crumbs to drop into the collection tray. After toasting, a simple dumping of the tray in the sink disposes of all crumbs in one simple act. The tray is equipped with a handle, a foot, and wheels which allow ease in mobility and prevent the counter from becoming scratched by otherwise dragging the crumb collection tray across the counter top. The crumb collection tray allows for easy cleaning after every use, disposing of crumbs that would otherwise attract bugs.

Abstract: A skillet having a grease tray slidably mounted within a track system, the latter comprising a pair of rails mounted to the underside of the cooking surface. A plurality of apertures in the center of an inclined cooking surface directs grease formed on the cooking surface to the tray thereinbelow. A lid on the underside of the surface is variously adjustable by the user so as to regulate the amount of grease being drained from the cooking surface. The tray has a spout or funnel at the front end thereof to enhance drainage of the grease therefrom. Flanges at the corners of the tray preclude spillage at the corners during pouring.

Abstract: A cooking device including a upper unit having an upper grilling plate hingeably attached to a lower unit having a lower grill plate. The upper unit movable relative to the lower unit from an open position to a closed position to form an enclosed cooking chamber to cook foodstuffs. The lower grill plate includes a well to contain liquid and a heating unit for heating the well to vaporize the liquid during cooking and supply vapor to the cooking chamber.

Abstract: An apparatus for cooking food stuffs especially for frying batter into tortillas. The apparatus has two separate cooking areas. One area has an upper and a first lower heating surface for precooking the tortilla and one area has a single second lower heating surface for additional preparation of the tortilla such as adding and warming a filling or finishing the cooking of the tortilla batter. There is a separate temperature control for each cooking area, an on/off switches and power on indicator light for each cooking area. The apparatus has a tension means that biases the upper heating surface in an open position relative to the first lower heating surface. The heating surfaces have a coating on them to reduce adherence of food stuffs during cooking and to aid in the cleaning of the heating surfaces. There are suction cup feet on the lower housing to reduce any undesirable movement.

Abstract: A cooking grill having dual heating platens for cooking meats, poultry, fish and like products; the grill having a stationary lower grill platen superposed by a top grill platen selectively moveable to and between four operating positions about one or two pivotal axes; the grill platens being formed with longitudinal lands and grooves to facilitate speed of cooking and moisture release from the cooking products; the lands serving to char spaced areas of the cooked product to emulate charcoal broiling thereof.

Abstract: An appliance for preparing two waffles is provided and consists of a housing assembly formed into a double waffle maker which can manually swivel in a 180.degree. limit above a supportive base member so that waffle batter can be poured therein for preparing the two waffles.

Abstract: A portable machine for carbonating liquid contained in a bottle is adapted to support the bottle (5) by the neck (81) through a bayonet connection and for a seal (64) which closes the bottle neck to be driven into engagement with the bottle neck by a piston (60) actuated by the first burst of gas supplied to the injection nozzle (66). The bottle is loaded into the machine through a front opening (6) and a cover (7) for closing the opening is interlocked with a gas supply valve (12) so that gas can only be delivered to the nozzle (66) when the cover is closed. The cover is opened and closed by rotating a knob (23) which is depressed to open the gas valve. The knob (23) is coupled to the gas valve (12) through a device (27) which prevents the valve being opened if the machine is tilted at more than a given angle to the upright position.

Abstract: A wafer baking oven has a set of baking tongs which move through the oven to effect baking of the wafers. The oven is particularly for wafer products such as flat wafers, low hollow wafers, sugar cones, wafer cups and wafer figures. There is a baking chamber through which the baking tongs move and a front end at which baked wafers are discharged from the baking tongs and fresh batter is poured into the tongs for baking. The region in which this takes place is referred to as a front port. The front port includes a batter pouring station and a discharge station with a chute and at least one discharge spider. To reduce loss of heat and to reduce the noise level of the wafer oven, the front port is surrounded by a housing which comprises, at least in part, an enclosure attached to a frame. The housing has two passage openings at the side which face the baking chamber, and the baking tongs pass through these passage openings as they move in a circuit between the baking oven and the front port.

Abstract: The disclosure is of an electric grill assembly for broiling bacon. The grill comprises a housing, defining an inner chamber; lid means giving access to the chamber; heating elements positioned within the chamber; and a removable grill member which is positioned within the assembly for association with the heating elements. The grill member operates for broiling in an inclined position to facilitate the broiling process and in a horizontal position to facilitate removal from the assembly.

Abstract: A steam sealing strip for closing open edges between opposed upper and lower cooperating wafer baking plates includes an upper sealing strip portion for coupling with the upper baking plate and a lower sealing strip portion for coupling with the lower baking plate. The baking plates define therebetween a primary wafer baking space for the baking of dough. The upper and lower sealing strip portions provide secondary baking surfaces disposed in opposed, spaced, face-to-face relationship. These secondary baking surfaces define a secondary baking space for baking excess dough which flows from between the baking plates during the baking of wafers. By baking this excess dough, the formation of unbaked dough portions or unbaked dough balls is prevented. The sealing strip includes a plurality of steam channels for releasing steam from between the baking plates. These steam channels open into the secondary baking space.

Abstract: A cooking assembly includes a heating plate and two identical outer plates each fabricated of heat conductive material and each including a handle. The outer plates and the heating plate each include a hinge to allow the outer plates to be coupled to opposite sides of the heating plate. Each of the first and second outer plates when coupled to the heating plate define a cooking chamber within which food may be cooked. The assembly further includes an insulating drip tray for insulating the cooking assembly from means upon which it is supported and for catching drippings from the food being cooked by the heating plate. The tray includes means for supporting the cooking plate and the first and second outer plates in either a horizontal or a vertical position relative to the bottom of the tray to permit different selective cooking operations depending upon the nature of the material cooked.

Abstract: A sandwich grill includes a base support housing having a vertical support member supporting a fixed die and a movable die disposed for cooperative opposed relationship for confining a sandwich therebetween. The dies include shearing elements for shearing excess sandwich material from the dies and are supported on arms that also provide shearing action for shearing the material to permit it to drop into a scrap or waste tray disposed beneath the dies. The dies are heated by electrical heating elements connected in a control circuit including thermostatic and timing controls for selecting temperature and time on the grill. The movable die is operated by a lever and cam arrangement which moves the movable die in a vertical path and then in a pivotal path for moving the die vertically away from the fixed die and pivoting backwards out of the way.

Abstract: A cooking apparatus, for simultaneously cooking a number of products, each a filling between two slices of bread buttered on their outer faces and toasted, has two oppositely arranged but otherwise similar cooking units mounted in frames, the lower one fixed, the upper one hinged to the lower. Each unit is a metal casting with a face plate and a series of hot plates, each with a rim extending from the face plate and with a peripheral cutting bead, and a concavity within the rim. The cooking units are simultaneously heated by electric heating elements on their reverse faces, and when the upper one is brought down onto the lower one, in the hot plates of which the products to be cooked are placed, the cutting beads of corresponding hot plates of upper and lower units coact to cut through the bread slices to trim excess, and to seal the edges of the slices together.

Abstract: A sandwich toasting apparatus having two mould halves which form at least one cavity between them when brought together to receive and compress the peripheral edges of a sandwich consisting of two slices of bread having a filling therebetween, and an electric heater associated with said mould halves to heat said sandwich and toast the exterior thereof. Each mould half has at least one transverse rib extending into the mould cavity with a flat face which is positioned so as to be adjacent the flat face of the rib in the other mould half when the mould halves are closed, whereby said ribs act as scissor blades to progressively sever the sandwich and seal the severed edges.

Abstract: Electric cooker has cover containing electric heating element and base pan interposed by an invertible grill. Grill is formed with mating zones, preferably grooves, about either side to cooperate with a depending rib from the cover. Opposite faces of the grill present respectively a circular dam for hamburgers or the like, and a rectangular dam for sandwiches. Irrespective of which face is up and serving as a cooking surface, cooperation of rib and associated mating zone provide good heat transfer to grill from cover.

Abstract: A griddle for making crepes having a base portion which includes a circular outer rim and a circular inner rim with a circular channel therebetween. The inner rim forms a wall which rises to join with the outer edge portion of the central circular cooking plate, and the outer surface of the wall joins with the outer edge of the top of the cooking plate at about a 90.degree. angle to form a sharp edge. The plane of the top of the cooking plate is above the plane of the top edge of the outer rim so as to permit a spatula to be inserted under the crepe with its blade parallel with the top of the plate, and to permit trimming of the edges of the crepe with the end of the spatula. A downwardly extending rim is provided on which the griddle may rest, and an opening is provided in the outer rim through which crumbs may be passed from the channel out of the griddle.

Abstract: A sliding patty griller has a frame on which are horizontally mounted a lower heated platen and an upper heated platen parallel to each other and partially overlapped in plan. A conveyor slides patties first over the lower platen, then between the two platens and finally under the upper platen. The patties are supported, when off the lower platen but still under the upper platen, on a bar grid providing drainage. The conveyor has cross bars acting as pushers and in one instance the bars are scalloped to conform to the trailing wall of each patty. Weight bars over the initial portion of the lower platen hold the patties thereon in close contact therewith.

Abstract: A frypan cooking system is provided with a tilting mechanism to rotate the frypan forward and pour cooking fluid or cleaning water through a pouring lip on the frypan rim. A drain pan is removably mounted in front of the frypan in a fixed position beneath the edge of the pouring lip as a surge reservoir to receive the discharged liquid. The pivotal axis of the frypan is positioned in front of the frypan near the front rim and in alignment with the outer edge of the pouring lip so that the lip is maintained in a position overlapping the edge of the drain pan as the frypan is rotated. The drain pan has an outlet in the bottom connected to a swivel spout for directing the discharged liquid to an external reservoir or to a floor drain through extension tubing. An alternate embodiment includes a telescoping drain chute which can be extended to substantially encompass the end of the pouring lip and direct discharged liquid to a surge reservoir which in turn outlets the liquid to a floor drain.

Abstract: An electric cooking appliance has a base which removably supports a lower cooking element in its open top. The appliance has a cover which is removably hinged to the base. This cover contains an upper cooking element provided with a depending rib which contains a heating element and interfits with a provided channel in the lower cooking element when the cover is closed against the base. The lower cooking element has a handle and is provided with apertures through which fluids from the cooking food can drain into the base. The base and cover also have recessed handles which engage about the handle of the lower cooking element and a bail is provided which releaseably locks the handles together to assure an effective transfer of heat through the conductive metal of the rib to the two cooking elements such that a hamburger or other food positioned between the two cooking elements can be simultaneously heated from both sides by the one heating element with the cover closed against the base.

Abstract: An electric grill appliance comprising a main body having a bottom wall, opposed side walls and a top plate of heat conductive material. The top plate has an outer cooking surface and an undersurface facing the bottom wall. At least one resistive heating element is secured directly to the undersurface for heating the top plate. The body is supported above the horizontal plane by support means. A container is removably secured under the bottom wall and has liquid collecting means extending outside one or more of the opposed side walls. The top plate has liquid dispensing means in at least one outside edge thereof to direct liquid on the top plate outer cooking surface into the liquid collecting flange of the container.