Abstract: A device for cooking food, in particular a grilling or baking device, includes a system for heating the air, optionally a grate, and hollow sections through which a coolant flows, arranged on two different levels above the air-heating system. The hollow sections on at least one of levels have upper faces in the form of channels which act as drainage channels for the juices from the food being cooked. The hollow sections on the two different levels are horizontally mutually offset and means are provided to prevent the juices from the food being cooked from reaching the glowing grate.

Abstract: A roasting tote rack (10) comprising a one piece perforated frame unit (12) to hold meat (14) which fits into a baking pan (16), so that the meat (14) can be roasted in an oven (18) of a stove (20). A structure (22) is formed into the one piece perforated frame unit (12) for transporting in a convenient manner the meat (14) in the one piece perforated frame unit (12) out of the baking pan (16) from the oven (18) in the stove (20) to a platter on a table after the meat (14) has been roasted.

Abstract: A food steaming device is described that has a base unit that commonly supports a removable food steaming cabinet and a removable, adjacent water supply tank for ease of cleaning. The food steamer appliance also features automatic water flow regulation from the water supply tank, and continual steam supply from the base unit, despite removal of the water tank.

Abstract: A cooking device including cooking chamber, e.g. abraising pan, and a lid pivotally mounted to the chamber and arranged to be raised from a closed position to an open position and vice versa. The chamber includes plural sidewalls, each having a top edge lying in a common plane. The lid includes a top wall with an apron projecting downwardly from the top wall along the front and sides of its periphery. A pair of handles to raise and lower the lid are provided on the sides of the apron. A drip shield projects upward at an angle to the top wall of the lid along a rear portion of the periphery of the lid. The drip shield has a lower free edge which is spaced above the top edge of the cooking chamber when the lid is in the closed position to form a vent for excess steam to exit from the cooking chamber. The apron forms a convection flow space between it and the sidewalls of the cooking chamber.

Abstract: A generally planar rectangular base plate supports a quartet of upwardly extending outwardly angled support members each terminating in a receptacle end. The receptacle ends receive and support a rectangular generally planar cutting board at the four corners thereof. A plurality of openings are formed between the base plate and the upwardly extending support members through which a generally rectangular working pan having a bottom, opposed sides, frontal wall and rear wall is slidingly received through any of the openings to rest upon the base plate beneath the cutting board. The working pan may be partially withdrawn from the cutting board tray thus formed to extend partially beyond the overlying edge of the cutting board to facilitate the transfer of discarded materials from the cutting board to the working pan.

Abstract: An indoor and outdoor smokeless grill comprising a housing which contains at least two openings, one at the bottom and one at the top. The housing consists of a water tank, which is situated between the openings of the housing. The housing is situated on a heat source such as a stove, whereby the hot air that rises from the burner of the stove will bypass the tank and will cook the meat that is situated on a grill that is disposed on top of the housing. When fat from the meat melts, the fat will drip into the water tank, such that fat will not drip on the heat source, thus grilling the meat while avoiding the smoke that results from the burning of the fat.

Abstract: A roasting apparatus includes an outer annular wall, an inner annular wall disposed in the outer annular wall to define a roasting chamber, a radiant heating element disposed on an inner surface of the inner annular wall, an oil accumulating plate disposed in the roasting chamber and having a hub portion underneath thereof and coaxial with a rotating shaft in the roasting chamber, a roasting rack member above the oil accumulating plate, a speed reduction mechanism to couple the rotating shaft and the hub portion such that the latter rotates at a speed slower than that of the rotating shaft to drive the oil accumulating plate and the roasting rack member.

Abstract: An outer housing has an inner cooking chamber and at least one opening for air flow into the cooking chamber. A heat source is located at the center of a lower wall of the cooking chamber. A plurality of food holding racks for supporting food to be cooked are mounted on a mounting assembly at spaced intervals in an annular path around the heat source. The mounting assembly is rotated by a drive mechanism so that the racks travel in the annular path around the heat source, and the racks are simultaneously rotated about their own axes to promote even cooking.

Abstract: A structure is adapted to rest on a top surface of an oven, surrounding a burner of the oven. The structure is adapted to support a pan such that the pan is tilted and positioned above the burner. The structure further comprises a barrier depending outwardly from the structure for keeping the pan from sliding off of the structure.

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 rotisserie cooking appliance includes a base and attached wall in the form of a vertically bisected cylinder. The base contains a centrally-located spindle for the attachment thereon of a drip pan and a spit and basket assembly. The spit and basket assembly includes a circular wire basket for containing the food item to be cooked, with a spit attached to the center thereof, the spit having an integral handle at the top to facilitate the insertion and removal of the spit and basket assembly from the rotisserie. A electric heating element is provided which is located to the rear of the rotisserie, which emits more thermal radiation near the bottom of the cooking chamber than at the top thereof. A removable aluminum reflective element is configured behind the heating element to further direct thermal radiation towards the spit and basket assembly. A single door configured as a vertically bisected cylinder made of a transparent heat resistant plastic material is provided.

Abstract: A cooking fluid container and storage system for containing and storing a cooking fluid drained from a deep fryer cooker includes a container assembly supported for translation by a cart. The container assembly includes a rigid, paper board outer container and a plastic bag inner container. The outer container receives a lid to close the outer container. The container assembly supported by the cart is configured to be selectively positionable beneath a drain spout of the deep fryer cooker. A cooking fluid, such as cooking oil, residing in the deep fryer cooker may be selectively drained into the plastic bag supported by the outer container. The plastic bag is then sealed, the lid is installed, and then the container assembly is moved away from the deep fryer cooker and deposited in a storage area.

Abstract: A device for cooking meat and supporting meat during cooking thereof comprising a mechanism for supporting the meat during cooking; a mechanism for guiding the oils and juices liberated during the cooking; and a heat source positioned in relation to the supporting mechanism.

Abstract: A grid includes a rectangular rack, a drip plate mounted on the rack, a cooking grid supported on the drip plate, a plurality of halogen lamp tubes transversely arranged in parallel on the rack, a plurality of far-infrared ceramic tubes respectively sleeved onto the halogen lamp tubes and heated to emit far-infrared rays for cooking foods on the cooking grid.

Abstract: A base includes a bottom panel and four generally upwardly extended side walls. A first support and a second support are each configured to extend upwardly from the base. A spit is configured to extend between and to be supported by the first and the second supports, above and along the base. A rotation apparatus for rotating the spit includes a spit holding mechanism for fixedly holding an end of the spit, and a manually wound spring mechanism configured to rotate the spit holding mechanism. The first support and the second support are each formed of a bent rod, having a pair of opposed legs which extend downwardly from a spit supporting portion toward opposing ones of the side walls. Distal ends of the legs are outwardly turned and penetrate the side walls, so that the first support and the second support are each pivotal inwardly and downwardly toward the base from an upwardly extended position.

Abstract: A cooking machine includes a housing having side walls with doors that can be raised and lowered to vent the cooking chamber defined within the housing. A latching member is pivotally mounted on a channel member guiding the doors, and can be pivoted manually into a position in which it engages the bottom surface of the door thereby retaining the door in the upward most position. When the door is to be lowered, the latching member is pivoted to a position by gravity which pivots the latching member out of the line of travel of the door. The door can then be lowered to the lowered position.

Abstract: A spit assembly for a roasting oven includes an oven housing for receiving food items and retaining heat; a heating element mounted to radiate heat within the housing; a first spit mounting plate; a second spit mounting plate substantially parallel to and spaced apart from the first spit mounting plate; a spit assembly shaft extending through and attached to the first and second mounting plates and rotatably mounted within the housing; a drive mechanism for rotating the spit assembly shaft; in which the first spit mounting plate comprises at least one first spit mounting port spaced radially outward from the spit assembly shaft, the first spit mounting port having a star shape including a substantially circular port middle portion and nine equally spaced apart, elongate port finger portions opening and extending radially from the port middle portion; a spit including a first spit end sized for insertion into the first mounting port and configured in cross-section to include three radial flanges, substantially

Abstract: A cooking device includes a heater which receives and supports thereon a food container which is adapted to receive and hold therein food to be cooked. The food container includes a cylindrical casing having a top opening and a bottom on which a raised portion with a steam passage is formed. The steam passage has an exit opening at a location higher than the top opening of the casing. A cover is provided to close the open top of the casing. The heater includes a base inside which a water vessel is provided to receive and contain therein a predetermined amount of water. A heating element is provided around the water vessel to heat the water therein for generation of steam.

Abstract: A grilling apparatus comprises a firebox of a rectangular upper section and a tapered lower section supported on a movable stand and defined by four side walls, a narrow bottom portion and an upper opening, a gas stove on the bottom communicated to an outer switch, a broiler pan of arcuate section releasably disposed adjacent the upper opening, a heat plate secured between the broiler pan and the gas stove for transmitting heat to the broiler pan from the gas stove, a grid for receiving broilers releasably disposed to the upper opening above the broiler pan, a container for containing fresh water selectively disposed between the grid and the broiler pan, a lid including a plurality of louver vents and a handle hinged to one side of the upper opening for closing the firebox and a pair of stations at two ends of the firebox. So that the grilling apparatus of the present invention can grill broilers or selectively steam food stuff.

Abstract: A multi-purpose cooking appliance comprising: a self-supporting base, a lid mountable on the base, a cooking chamber defined between the base and the lid, a heat conductive pan within the cooking chamber, a heat source connected to the heat conductive pan, removable, elongated skewers for supporting food within said cooking chamber, the skewers being formed of a heat conductive material and having a length sufficient to span the length of the conductive pan and rest thereon, and at least one tray including a surface engageable with a surface on said pan to locate the tray within the cooking chamber, the tray being dimensioned to be spaced from the pan.

Abstract: A barbecue grill for cooking food includes: a firebox, the firebox including angled lower walls for draining liquids coming from the food; a grease channel, connected to the lower portion of the firebox, for directing grease outside of the firebox; a cover pivotally attached to the firebox; a cooking surface removably placed at the top of the firebox and securely held therein. Also provided in certain and alternate embodiments of the invention are one or more gas burners mounted in any of several orientations within the firebox, an electric cooking plate, a rotisserie, and a retaining means for securing a fuel supply tank.

Abstract: A commercial deep fat frying appliance includes a fry pot supported by a cabinet frame over a removable filter vat. The fry pot includes a valve controlled bottom drain to transfer cooking fluid from the fry pot into the filter vat. The fluid is returned to the fry pot by a pump. A filtered pump suction foot at the filter vat bottom conditions the cooking fluid as it is drawn into the pump suction line. A plug and socket connector in the suction line connects a vat portion of the suction line to a cabinet frame fixed portion of the suction line. Cabinet frame support rails and rail end detents align the filter vat and associated suction line for reentry into plug and socket connector following removal of the filter vat for cleaning and filter element change.

Abstract: A conveyorized commercial broiler apparatus has upper and lower burners above and below the conveyor for broiling meat products carried on the conveyor. A plurality of perforated sheet grids are provided to control flame flare-ups and cause the fat that may drip onto the perforated sheets to be vaporized and quickly and cleanly burn prior to pyrolization. The perforated sheets are selected to be low thermal mass, and thus relatively thin and perforated to a point where they have preferably between 25% and 75% open area. The perforated sheets are positioned in selected locations to control combustion and vaporization of fat rendered from the meat product being broiled.

Abstract: The present invention is a grill intended for use in outdoor cooking. A burner assembly and a grid are enclosed in a housing that is arranged for even distribution of heat through the grid, and the grill is selectively usable to barbecue meat with or without wood flavoring or to steam meat and other food.

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 rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute. Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A device for cooking meatballs, which may be made for use in a microwave oven, conventional oven or stove-top. The invention comprises a horizontal drip pan having a plurality of relatively short vertical pegs projecting upward from the bottom, spaced throughout the pan sufficiently apart to allow each meatball to be impaled on a peg without touching its neighbor meatball. Each peg has a disk-like stop for supporting a meatball, and preventing it from sliding down the peg into the bottom of the pan. The pan is preferably fabricated of microwave-oven safe material, but can also be made of metal and covered with Teflon.RTM. or a similar anti-stick coating for better cleaning in stove-top or regular oven use. The pan is preferably dishwasher safe for easier cleaning.

Abstract: An arrangement for barbecue cooking indoors on an existing gas or electric heating element includes a base, substantially rectangular in plan view, having a water well concavity sized radially and in depth to receive water and a substantial volume of stones of high surface area to volume ratio. A grill element conforming to and seated on the base has apertures communicating with the water well area and the stones, such that drippings from the food fall into the stones while vapors from the heated stones flow back to the items being cooked. A barbecue flavor is imparted to the food while at the same time it is cooked rapidly and efficiently.

Abstract: A three-stage cooking apparatus and method for automatically cooking food products are provided. The three-stage cooking apparatus has a housing, a first conveyor within the housing for transporting a food product to be cooked thereon, a heating element located above the first conveyor and a condiment dipper located at an end of the first conveyor. The condiment dipper is constructed and arranged to receive the food products from the first conveyor for dipping the food products in a condiment contained therein. A second conveyor is located at an output of the condiment dipper to receive dipped food products thereon. A second heating element may be located within the housing below the first conveyor and above the second conveyor to cook the food products on each conveyor. Another heating element may be located beneath the second conveyor to cook the food products while the same are traveling on the second conveyor.

Abstract: An outdoor grill has a firebox positioned in a corner at the intersection of the sidewall and bottom of the grill. The firebox has a heat directing surface oriented at an angle to match the angle of the cooking rack which has a handle extending through the sidewall to position the cooking area of the cooking rack over the firebox. Supports are mounted on the bottom for adjusting the cooking rack to vary distance between the cooking area of the rack and the heat directing surface of the firebox. A second firebox with a vertically oriented heat directing surface heats one side of the rack while the first firebox heats the other side.

Abstract: A substantially smokeless cooker is disclosed. The cooker includes a housing having a cooking chamber therein. A first heating element including at least one resistive element is carried in the cooking chamber to supply heat directly to food positioned adjacent thereto for cooking thereof. A steam producing apparatus independent of the first heating element is provided for producing steam. The vapors in the steam are disposed for permeating the food to provide moisture thereto during the cooking thereof.

Abstract: A low-temperature water-based atmospheric cooker for food products such as fish, meat and poultry is provided, and includes a hydrostatically-sealed cooking chamber having in upper wall and a supporting side wall, a conveyor belt within the cooking chamber having an inner-most edge and an-outer most edge, the belt having a path rising circuitously within the cooking chamber wherein each tier of the conveyor belt generally passes over another tier of the conveyor belt to form a generally spiral central belt path within the chamber, an entry portion of the belt path receiving uncooked food product into the cooking chamber, an exit portion of the belt path for discharging cooked food product from the cooking chamber; means for supporting the conveyor belt in the generally spiral central belt path; means for driving the conveyor belt in the generally spiral central belt path; a reservoir of heated water for spraying onto the food products; a plurality of outer water-spraying nozzles for spraying the heated water

Abstract: A food steamer having a base, a combined support and collector, and a cooking bowl. The base has a heater and a reservoir for holding water to be heated into steam. The cooking bowl is mounted on top of the base and has a bottom with holes. The combined support and collector has a frame and a screen. The frame is mounted to the base between the heater and the cooking bowl. The frame has a center aperture with the screen located therein for supporting flavoring items thereon. The frame has raised walls to form a condensed steam holding area for holding all condensed steam that has traveled into and then back out of the holes in the cooking bowl. The frame also has a side wall with inwardly recessed grooves and holes through the frame at the tops of the grooves. These form pressure release vents at the sides of the frame.

Abstract: An outdoor device cooks food and includes a heat source. A support supports the food to be cooked above the heat source. A baffle is interposed between the heat source and the food support. The baffle is located and shaped so as to both prevent drippings from the food being cooked from falling onto the heat source and collect the drippings together above the heat source. A receptacle is disposed below the heat source and the drippings are channeled from the baffle to the receptacle without contacting the heat source.

Abstract: A steam generator for use in steam cooking appliances includes an inner wall which provides a boiler chamber around a core of a thermostat-controlled electric heater and an outer wall which defines a buffer chamber around the boiler chamber, the inner and outer walls including openings to enable water to flow from a water reservoir into the buffer chamber and then into the boiler chamber and for the equalization of gas pressures therebetween. The heater core provides high latent heat-continuing steam which passes upwardly into a head chamber and through discharge orifices in an end wall thereof.

Abstract: A charcoal barbecue having a layer of aluminum foil covered a rectangular corrugated box is forming an outer of the charcoal barbecue. The bottom portion of one side thereof is cut to form two door panels and can be opened into a ventilation orifice, inner side of said box with an aluminum foil and a partition rack positioned at the top portion of said box. Smoke-free charcoals are arranged in the top of the rack and a bulge is disposed in a corrugated board for fixing the top of said smoke-free charcoals. Two sides smoke-free charcoals. Two sides of the corrugated board are disposed with oil-absorbing paper and a rectangular fixing board is positioned at the top of said smoke-free charcoals. An inverted `U` shape barbecue mesh is engaged with the top of the corrugated box.

Abstract: An activity monitor for a gas cooker or grill which monitors activity with a motion detector. When the grill has not been used for a preselected time period, the gas supply is automatically shut off to avoid fire hazard and/or wasting of fuel. An adjustable timer is used to activate the automatic shut off of the gas supply only after no motion has been detected for a preselected time period. A default timer value can be used when the grill is initially activated. If motion is detected prior to gas supply shut off, then the timer is reset to zero. Motion detection is accomplished by one or more methods including a lid position sensor to detect when the grill lid is moved between the open and the closed position a motion detector which monitors switch usage to detect activity, and vibration or movement monitors.

Abstract: In an outdoor gas grill having a grill bowl, a pair of support brackets supporting the grill bowl, a pair of side tables, a grease tray and four cart legs each having a hole at an upper end thereof, the support brackets each being a generally H-shaped member having two vertical pillars and a beam formed between the two vertical pillars, the beam being an elongated member having a plurality of ventilation openings, the elongated member being formed at a top with a pair of inwardly extending shoulders for supporting the grill bowl and at a bottom with a pair of inwardly extending lugs for receiving the grease tray, each of the legs having a lower end provided with a spring-loaded ball adapted to engage with the hole of a respective cart leg.

Abstract: A downdraft cooktop includes an electrical switch having a plurality of cooking rate selections, a vapor withdrawal opening formed in the cooktop adjacent a grill element, a vapor withdrawal duct below and in communication with the withdrawal opening and with a withdrawal fan, an electric motor for driving the withdrawal fan, and a fan control switch for varying rates of operation of the fan. The withdrawal fan is operable for downdraft withdrawal of cooking vapors resulting from operation of the grill element. Grill operation is sensed and during grill operation, the fan control switch is bypassed and the electrical fan motor is operated at a high rate for vapor withdrawal.

Abstract: A gas barbecue having a rectangular body, gas control means, a cooking grill, and a burner assembly. The burner assembly includes an elongate tube burner and a generally L-shaped tube burner having a primary tube member and a secondary tube member intersecting the primary tube member thereby forming the general L shape. The free end of the secondary tube member is positioned in close proximity to the elongate tube burner such that the ignition of the elongate tube burner causes cross-ignition of the L-shaped tube burner when gas is supplied thereto.

Abstract: The improved culinary sheet is useful in the production of a culinary pan liner, such as a pie pan liner or the like. The sheet and liner are characterized by having a matrix of either a body of cellulosic fibers or a thermoplastic film, or both, in which are substantially uniformly distributed a plurality of discrete metal foil particles. The foil can be one or more of aluminum foil, tin foil, titanium foil, bronze foil, brass foil or copper foil. The concentration of foil particles in the matrix varies to control the strength, thermal properties and other characteristics of the sheet and liner. Preferably, the sheet and liner define a plurality of openings extending from the upper surface to the lower surface of the sheet and liner and disposed along the length and width of the sheet and liner. The openings control thermal and moisture transfer through the sheet and liner. The liner and sheet can be multi-ply with plies being bonded together with layers of wax or the like.

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 cooking appliance, such as a gas grill, includes a cooking pit, at least one radiant gas burner on a side wall of the pit, a receptacle for collecting liquid and cooking juices, and a bottom assembly which is heat-retaining and permeable with respect to the liquids flowing toward the collecting receptacle. The cooking appliance further includes a water spray assembly which allows steam cooking.

Abstract: A barbecue grill for cooking food includes: a firebox, the firebox including angled lower walls for draining liquids coming from the food; a grease channel, connected to the lower portion of the firebox, for directing grease outside of the firebox; a cover pivotally attached to the firebox; a cooking surface removably placed at the top of the firebox and securely held therein. Also provided in certain and alternate embodiments of the invention are one or more gas burners mounted in any of several orientations within the firebox, an electric cooking plate, a rotisserie, and a retaining means for securing a fuel supply tank.

Abstract: A fast assembled oil-collecting trough and clip ring structure, including a conic glass-made fry pan cover and a circular clip ring disposed on an edge of the fry pan cover. The clip ring has a vertical flange formed along the periphery of the clip ring. The flange is formed with at least three integrally made vertical tabs each having an insertion hole. The tab is formed with an orifice for a rivet to pass through so as to rivet a resilient plate with the tab. The resilient plate is a flexible metal plate having an arch projection at middle section. The projection is faced toward the center of the clip ring. When the fry pan cover is assembled with the clip ring, the projection of the resilient plate latches the projecting frame of the fry pan cover so as to fast and easily associate the fry pan cover with the clip ring. The resilient plate serves to firmly clamp the fry pan cover without detachment.

Abstract: An apparatus for conveyorized griddle-like cooking of food products simultaneously on two opposed product sides comprises a pair of cooking elements arranged in opposed spaced facing relation to emit thermal cooking energy toward one another and two endless food transport conveyors driven to travel between the cooking elements along respective food-conveying runs in a common transport direction in sufficient closely spaced, generally parallel relation to transport the food products to be cooked simultaneously on opposite sides. Each conveyor is preferably in the form of a belt having a substantially continuous imperforate food contacting surface so as to provide griddle-like contact with the opposite sides of the food product during cooking. Differing embodiments of the apparatus are contemplated to accommodate cooking of differing food products, e.g.

Abstract: A fat/stock separator comprising a colander, a transparent hopper vessel with a trap, a support base and a flow valve mounted to and connected through the wall of the hopper vessel to the trap for draining fluid from the hopper vessel. The colander in a preferred embodiment is sufficiently large to accept the stock and meat parts produced from cooking a large portion of meat or fowl, such as a complete turkey. The oil and fat contained within the stock separates and floats to the top after standing for a period of time. It is then possible to draw off through the flow valve fat free stock from beneath the layer of oil. The contours of the trap and the transparency of the hopper vessel facilitate determining accurately where the fat free stock ends, thereby making it possible to draw off fat free stock, whether there is a large or a small amount of liquid in the hopper vessel.

Abstract: An energy-efficient barbecue grill includes an insulated top for retaining heat within the cooking area and a drain to remove grease from the cooking surface of the grill. A preferred embodiment of the grill is provided with an electric heat source.

Abstract: A cooking apparatus includes a container, a cooking plate above the container, and a receiving pan between the container and cooking plate. The cooking plate includes an electric heating element. A plurality of drip holes in the cooking plate allows cooking juices to drain from the cooking plate during cooking. The receiving pan supports the cooking plate and catches the juices to permit easy clean-up after cooking. The container supports the receiving pan and insulates both the cooking plate and receiving pan from a table or countertop surface.