Electric barbecue with oil collection and hot gases heating

Abstract

An electric grill comprises electrical heating elements, a refractory body having an upper surface over the heating elements to receive heat therefrom and to emit infrared radiation, a first thermally-conductive rack over the refractory body to receive the infrared radiation therefrom and forming air ducts arranged to guide air proximally to the refractory body as to form heated air, and a blower fluidically communicated with the air ducts to form an airflow to be guided through the air ducts. There is also disclosed a related method of use comprising heating a cooking area of the grill based on a set cooking temperature, and operating a blower or fan to form an airflow over the cooking area.

Description

[0001] ELECTRIC BARBECUE WITH OIL COLLECTION AND HOT GASES HEATING

[0002] FIELD OF THE INVENTION

[0003] This invention relates to an electric grill or barbecue and, in particular, the invention has particular relevance to the limitations of heat energy power output of current electric barbecues compared to conventional gas or charcoal barbecues that are well established within the worldwide barbecue market place.

[0004] BACKGROUND

[0005] It is to be understood that the present invention is not confined to improved heat energy output within electric barbecues and may be applied to, for example, cooking ovens or grills and industrial ovens. Where the context permits, the present invention may be used for heating food objects from an electrical supply with fixed limitations of wattage output being a limiting factor.

[0006] With the worldwide drive to reduce harmful greenhouse gases, barbecue manufactures and retailers are looking for alternatives to gas and charcoal barbecues, with the focus on electric barbecues supplied by the national electricity grid utilising renewable energy sources. One of the main problems with cooking foods such as sausages, meats kebabs, beef burgers and the like foods, is the greatly reduced heat energy output from electric barbecues, when compared to gas or charcoal barbecue that are on the market. This lower heat energy output of electric barbecues is as a direct consequence of the long established and fixed, country specific limited electrical AC power that is supplied to domestic households by their national electricity grid supply network. Therefore it is necessary to utilise the electrical supply power as efficiently as possible in order to maximize the heating effect within the electric barbecue so as to provide for reasonable heat up time and cooking performance that consumers are a customed to. It is noted that due to the in-efficient heating methods adopted in current electrical barbecues, they are of a smaller size when compared to their gas alternatives, with consumers looking for larger electrical barbecues to match the size of their present gas barbecues.

[0007] The majority of current electric barbecues use Calrod heating elements, placed below or integrated into the open grill racks, with the heating elements laid out in a wavey design to try cover the length and width of the barbecue cooking area. Problems associated with this is that large sections of the cooking area is left unheated and other areas directly above the calrods are bathed in excessive heat, producing multiple cold and hot areas within the cooking area. By closing the barbecue lid, it is noted that only slight hot air convection within the hood is achieved, therefore the cooking process is slow and uneven.

[0008] We are taught from USA patent US3527154 of the 8thof September 1970 that there may be provided a heating rack placed above calrod heating elements, with a pivoting lid that can be opened or closed to raise temperature within the electric barbecue to cook food items placed upon the heating rack.

[0009] The size and overall length of the calrod heating elements is directly proportional to the amount of electrical power that they consume and as a consequence of the limited electric power available in domestic settings, the size and quantity of calrod heating elements that can be fitted inside such barbecues cannot exceed the maximum amperage draw from the power supply.

[0010] This is balanced against the consumer that wants an electric barbecue of the same or similar size as the gas barbecue they presently utilise and with a requirement of similar heat up and cooking times. Therefore in order to maximize the size and cooking performance of electric barbecues, it is important to utilise the electrical input power as efficiently as possible. It is noted that rechargeable mains and or solar power packs can be utilised to boost the amount of electrical power that is available for cooking, but with the amount of current draw over a long period of cooking, this will be more appropriate to boosting power during specific short period cooking functions.

[0011] Gas and charcoal barbecues work efficiently by producing, radiation, convection and conduction heating to heat the food items on the cooking rack above.

[0012] Charcoal barbecues are heated by charcoal lump wood or combustible briquettes spread evenly inside the hearth to produce a complete heating area below the cooking racks.

[0013] Similarly, gas barbecues utilise gas burner tubes topped with non -combustible briquettes or flame tamer metal covers placed above, that glow and spread the hot gases outwards to dispense the heat evenly within the hearth to the cooking racks above.

[0014] In addition to the heat provided by the hot coals or gas burners, It is well known that fats and oils that drip down inside the barbecue onto the heat source can flare up and will add additional uncontrolled heat, exudates and sooty smoke to the main body and internal workings, the food items and cooking rack. When the barbecue hood is closed the temperature inside the barbecue increases dramatically which produces even more oil drips caused by this additional heat and this in turn produces excessive flames and smoke in a run away condition making it difficult to control the cooking temperature of the barbecue which can have a corresponding effect on the quality of food cooked upon it. It is noted that the oil and grease dripping inside the barbecue builds up hard to remove burnt on layers within the hearth walls and other internal components inside current open cooking rack gas, charcoal and electric barbecues.

[0015] To help reduce this condition it is known to provide a heating rack comprising a plurality of elongate collector units, each elongate collector unit comprising an elongate support section which defines a contact surface for supporting an object to be heated and an elongate collector section shaped to define a channel for receiving exudate from a supported object and, in use, to direct said exudate to a collection zone at an end of the channel.

[0016] Oils and fats (exudate) that ooze from the food item, run down the elongated grill support sections, into the collector sections and then travel along the collector section channels under gravity into a collection vessel, where the exudate cools down. It will be appreciated that while the exudate is travelling along the collector sections, it is being heated by the heat source below. If the heat source is able to raise the temperature of the collector sections above the flash point of the exudate, the exudate will catch fire. Therefore, it is important that the materials and material thickness of the support sections and collector sections is dense and thick enough to act as a heat sink, which will keep the sections below the flash point of the exudate. If the temperature in the support and collector sections when heated above the flash point of the exudate and the material thickness is in-effective in reducing the temperature below the flash point, then additional cooling of either or both of the support and collector sections is required.

[0017] As a heat source, Calrod heating elements are well established and are used in household and industrial electric hobs, cooker grills and ovens. They comprise a central electrical wire coil, covered with a magnesium oxide electrical insulator surrounded by a metal outer sheath. The metal outer sheath acts as a support for pans, it protects the electrical wire and insulator from damage, water ingress and foreign objects and is heated due to contact with the magnesium oxide. The magnesium oxide insulator conducts heat across from the hot wire coil to the outer metal sheath and acts to protect the operator from electric shocks. It is noted that other types of electrical resistant wires placed within heat resistant ceramic tubes are also utilised in some electric barbecues to produce a heating condition. These tend to be placed lower down inside the hearth of the barbecue in order to try to achieve heat spread across the cooking surface above, rather than hot and cold spots if placed too close to the cooking racks. The negative effect of the heating elements being placed lower down is that heating of the food items is greatly reduced and with only limited wattage available cooking of such food items is slow when compared to traditional gas and charcoal barbecues.

[0018] Another approach to try to help reduce the multiple hot and cold spots and flare ups that occur when using calrod heating within an open cooking rack electric barbecue, is to place the calrods or similar electric heating coils behind a solid metal plate, which is usually made from aluminium or cast iron. This solid metal plate also acts as a cooking surface replacement for the open cooking racks that support the food items. The solid metal plate is designed to act as a heat sink drawing heat from the calrods or similar heating coils attached to it and If the solid metal plate is of a sufficient thickness, it has the ability to spread this heat energy throughout the metal plate and so reducing the detrimental hot and cold spots to provide a more evenly heated cooking surface. This heated solid metal plate cooking surface can be incorporated into the hearth of the electric barbecue, where it also collects and runs off exudate from the food items being cooked.

[0019] Unlike conventional gas or charcoal barbecues that utilise conduction, convection and radiation to cook food items, single or dual solid plate electric barbecues mainly rely on conduction, drawing heat from the metal plate into the food item, as is the case when cooking using a frying pan. Very little radiation or convection is produced when cooking using the solid metal plate barbecue design, so unless the food items are in direct contact with metal cooking plates hot surface, cooking of such food items is extremely slow and leads to uneven cooking of non-flat food items.

[0020] To try to overcome this negative condition, some solid plate barbecues incorporate an additional fixed or articulating top heated solid plate incorporated into the barbecue hood, which adjust when they make contact with the food items outer surface, so that the food item is heated mainly by conduction from below and above. This still does not improve the lack of convected and radiated heat emitted to the food item, so the cooking speed and cooking evenness of such food items is only marginally improved.

[0021] It is evident that in order to make electric barbecues more effective at cooking food items a different approach is required.

[0022] A more efficient solution when compared to the above is an infrared glass hob that utilises an electrical heating coil or coils placed underneath a glass surface with open cooking racks to allow the radiated heat to reach and cook the food items placed on top of. However without the ability to collect the oils and fats exudate that are emitted from the food items dripping down onto the hot glass surface, ignition of these fats will occur. Leading to a run-away condition of fire engulfing the food items and cooking racks as is the normal undesirable cooking condition when cooking some food items over a heat source utilising conventional open cooking racks.

[0023] This run away flare up condition can be controlled or eliminated by the incorporation of improved open grill racks that allow radiant and convected heat to project and envelop the food items but at the same time such improved grill racks collect and convey the exudate oil away to a cooler position, where it solidifies to be disposed of safely.

[0024] To aid cooking efficiency electric heating coils are placed just below the glass surface of the infrared hob and are laid out in any shape or position to produce the optimum heating condition, with optional reflectors positioned behind to maximize the radiant heating effect directed through the glass surface onto the food items placed on the open grill rack or racks. With only limited electric power available in domestic settings, it is necessary to utilise the electrical power as efficiently as possible.

[0025] An electric barbecue with a heat source spread evenly and close to the food item will facilitate faster cooking of such food item.

[0026] An electric barbecue with a heat source spread evenly and close to the food item will use the limited power available more efficiently.

[0027] An electric barbecue with a heat source spread evenly and close to the food item will facilitate even cooking of such food item.

[0028] An electric barbecue with a heat source spread evenly and close to the food item will facilitate faster heat up times.

[0029] An electric barbecue with improved cooking racks to collect oil and grease will help prevent out of control flare ups.

[0030] An electric barbecue with improved cooking racks that collect oil and grease will keep the inside of the barbecue cleaner.

[0031] An electric barbecue with oil and grease collection will allow for easy removal of such exudate.

[0032] An electric barbecue with heat extracted from the hot collector section bars and spread inside the barbecue will aid heating.

[0033] An electric barbecue with a glass top surface will enable easy cleaning.

[0034] As previously stated, barbecues comprise a heat source directly below an open cooking rack with food items placed upon it. This is the most efficient way of cooking because thermal and radiant heat rises from the heat source through the open grill rack to efficiently envelop and cook the food, but with the inherent issue of flare ups caused by exudate dripping through the open cooking rack onto the heat source below. When compared to current electric barbecues, standard gas and charcoal barbecues produce considerably more of all three forms of heating, radiation, convection and conduction. Additionally the design, features and components of current electric barbecues do not utilise the limited electric power available efficiently, leading to poor cooking performance and a corresponding limited barbecue size when compared to the average gas barbecue. SUMMARY OF THE DISCLOSURE

[0035] This invention relates to electric grill or barbecues and is an improvement that seeks to prevent or minimise these undesirable cooking conditions and by utilising the limited electric power available to open up the possibility of larger electric barbecues that cook effectively.

[0036] Infrared electric hobs with a heat proof glass surface covering multiple infrared heating coils are well known and utilised within household kitchens worldwide.

[0037] These are more efficient and convenient to use when compared to traditional electric calrod heating elements, because they do not waste electrical energy to heat up a magnesium oxide insulator and an outer metal jacket in order to emit infrared heat, as is the case with the calrods. Instead the multiple electric heating coils of infrared hobs have no outer insulator or metal case to heat up and so emit infrared radiation efficiently through the glass top to the pan above.

[0038] Also, the solid glass cooking surface of an infrared electric hob is considerably easier to clean when compared to calrods hobs with their corresponding cut outs sections within the hobs to house such calrods which by their design allow food items and juices to run into and congregate inside, therefore making some dismantling of the hob necessary to allow for proper cleaning. This issue is taken away with infrared hobs, which utilise a solid glass cooking surface which acts as a barrier to prevent food or juices entering inside of the hob.

[0039] As stated previously barbecues cook more efficiently if all three forms of heating is employed over the whole of the cooking area utilising an open cooking rack to cook the food items placed on top, however because of the limitations in the amount of electricity available and the size and design of calrod or hot plate heating elements, present electric barbecues generally rely on conduction and in the case of calrods, limited radiation heating. Any improvement to an electric barbecue utilising a glass top infrared hob will require open cooking racks with automatic oil collection and drain off, with such open cooking racks cooled below the flash point of such oils and grease and an additional amount of convected heat added. This invention is an improvement to electric barbecues by utilising an infrared hob, open cooking rack surface with oil collection and with the added benefit of hot blown air circulation within the barbecue hood and body. According to an aspect of the present invention, there is provided an electric grill comprising a frame arranged to rest on a support surface; a plurality of electrical heating elements supported by the frame and configured to emit heat when electrical current is passed therethrough; a refractory body supported by the frame, the refractory body having an upper surface provided above and in superposed relation to the heating elements to receive the heat emitted therefrom, the refractory body being configured to emit infrared radiation when heated; a first thermally-conductive rack supported above and in superposed relation to the refractory body to receive the infrared radiation therefrom, the first rack forming a plurality of air ducts arranged to guide air in proximal relation to the refractory body as to receive heat from the refractory body to form heated air; and a blower supported by the frame and in fluidic communication with the air ducts, the blower being configured to draw air to form a flow of air to be guided through the air ducts.

[0040] This provides an arrangement of electric grill configured to provide multiple forms of heating including conduction, radiation and convection.

[0041] In an arrangement, the first rack is slotted so as to form openings to permit passage of infrared radiation from the refractory body.

[0042] In an arrangement, the electric grill further includes a second thermally-conductive rack supported above and in superposed relation to the first rack and configured to support foodstuff to be cooked, at least one of the first rack and the second rack forming a plurality of channels configured to guide exudate released from the foodstuff during cooking to a collection location remote from the refractory body.

[0043] In an arrangement, the second rack is slotted as to form openings therein and the first rack forms the channels above the air ducts to guide the exudate bypassing the second rack to the collection location.

[0044] In an arrangement, when the air ducts are open at downstream ends thereof to release the flow of heated air, the open downstream ends are misaligned with open downstream ends of the channels of the first rack from which the exudate is released to the collection location, such that the flow of heated air is resisted from interfering with the exudate. In an arrangement, the first rack is in the form of plural bars arranged in side-by-side relation and H-shaped in cross section.

[0045] In an arrangement, when the refractory body is sheet-like, and when the first rack is supported on an upper surface of the refractory body, the refractory body and the first rack are inclined so that the exudate is guided to the collection location by gravity.

[0046] In an arrangement, when the second rack forms the channels to guide the exudate to the collection location, the second rack is inclined so that the exudate collected in the channels formed by the second rack is guided to the collection location by gravity.

[0047] In an arrangement, the second rack comprises plural bars arranged in side-by-side relation and V-shaped in cross-section.

[0048] In an arrangement, the second rack is slotted so as to form openings to permit passage of infrared radiation from the refractory body.

[0049] In an arrangement, when the first and second racks are slotted as to form openings therein, the openings of the first and second racks are superposed as to be vertically coincident, and said openings are superposed over the heating elements disposed below the upper surface of the refractory body.

[0050] In an arrangement, the blower is in fluidic communication with the air ducts by a plenum chamber.

[0051] In an arrangement, the plenum chamber is disposed above the refractory body.

[0052] In an arrangement, the plenum chamber comprises plural intake ports in fluidic communication with the blower and arranged at spaced locations on the plenum chamber.

[0053] In an arrangement, the plenum chamber comprises plural outlet ports respectively fl uidically communicated with the air ducts of the first rack.

[0054] In an arrangement, the outlet ports of the plenum chamber are respectively fluidically communicated with said air ducts by respective sealing gaskets.

[0055] In an arrangement, the air ducts extend linearly from the outlet ports. In an arrangement, the blower has an adjustable fan speed.

[0056] In an arrangement, the fan speed of the blower is configured to be adjustable proportionally to a cooking temperature associated with an amount of heat to be emitted by the heating elements.

[0057] In an arrangement, the air ducts are open at downstream ends thereof and the electric grill further comprises an air deflection wall opposite to the open downstream ends of the air ducts and extending upwardly above the air ducts as to be configured to deflect the air over the first rack so as to form a circulatory flow of the air.

[0058] In an arrangement, when the electric grill has a lid movable relative to the frame between an open position in which the first rack is uncovered and a closed position covering the first rack, the air deflection wall is formed by the lid disposed in the closed position.

[0059] In an arrangement, the electric grill further comprises a smoker unit configured to contain combustible elements for releasing flavouring smoke.

[0060] In an arrangement, the smoker unit is in fluidic communication at an intermediate location between the blower and the air ducts such that passage of the flow of air acts to draw the flavouring smoke out from the smoker unit and towards the air ducts.

[0061] In an arrangement, the electric grill further comprises a translucent visual indicator panel supported by the frame and one or more lighting elements supported below the visual indicator panel, the lighting elements being configured to illuminate light of different colours representative of different cooking temperatures associated with the heat emitted by the heating elements.

[0062] In an arrangement, the visual indicator panel is the refractory body which is translucent.

[0063] In an arrangement, the first rack is supported on an upper surface of the refractory body.

[0064] In an arrangement, the heating elements are grouped to provide different cooking zones which have independently controllable heating. In an arrangement, the electric grill further comprises independent controls for the cooking zones, wherein when one of the cooking zones is set to emit heat above a prescribed threshold, other ones of the cooking zones are automatically controlled to reduce the heat emitted thereby.

[0065] In an arrangement, the blower comprises a plurality of blowers respectively in fluidic communication with distinct subsets of the air ducts.

[0066] In an arrangement, the blowers are respectively in fluidic communication with the distinct subsets of the air ducts by one or more plenum chambers.

[0067] In an arrangement, one or more pairs of the blowers are each in respective fluidic communication with corresponding ones of the distinct subsets of the air ducts by a common plenum chamber with an internal partition wall to separate flows of air of respective ones of the pair of the blowers.

[0068] In an arrangement, the electric grill further comprises a visual projection element supported by the frame and configured to project onto the support surface coloured light or a graphic representative of at least one of (i) activated ones of the heating elements actively emitting heat, and (ii) the amount of heat emitted thereby.

[0069] In an arrangement, the electric grill further comprises waste ducting configured to guide gaseous matter within the frame and to the ambient environment, the waste ducting extending from one or more intakes positioned internally of the frame proximal to a front of the frame at which controls of the electric grill are supported and to one or more outlets disposed at a rear of the frame in communication with the ambient environment.

[0070] In an arrangement, the blower is in fluidic communication with an inlet directed away from the first rack so as to be configured to draw ambient air to form the flow of air.

[0071] In an arrangement, when the electric grill has a lid movable relative to the frame between an open position in which the first rack is uncovered and a closed position covering the first rack, the electric grill further comprises a fan supported by the lid and configured to form a circulatory flow of air over the first rack when the lid is in the closed position. In an arrangement, the electric grill further comprises a lid movable relative to the frame between an open position in which the first rack is uncovered and a closed position covering the first rack, wherein the lid includes thermal insulation so as to retain the heat emitted by the heating elements in the closed position of the lid.

[0072] According to another aspect of the invention, there is provided a method for using an electric grill, comprising: heating a cooking area of the electric grill based on a set cooking temperature; and operating a fan to form an airflow over the cooking area.

[0073] This provides an arrangement for operating an electric grill having a fan or blower, that is, a device operable to form or create a forced flow of air.

[0074] In an arrangement, the method further comprises preheating the cooking area to the set cooking temperature, wherein during preheating the fan is operated to form the airflow after a delay from commencement of preheating.

[0075] In an arrangement, the delay is formed by attaining a prescribed threshold heating temperature in the cooking area.

[0076] In an arrangement, the delay is formed by elapsing a prescribed preheating period from the commencement of preheating.

[0077] In an arrangement, during preheating the fan is operated below a threshold speed at which the airflow is substantially formed.

[0078] In an arrangement, the method further comprises after stopping to heat the cooking area, continuing to operate the fan to form the airflow for cooling the electric grill.

[0079] In an arrangement, the fan is operated until a prescribed threshold cooling temperature is attained.

[0080] In an arrangement, the fan is operated until a prescribed cooling period has elapsed after heating is stopped.

[0081] In an arrangement, operating the fan to form the airflow comprises adjusting a speed of the fan proportionally to the set cooking temperature.

[0082] In an arrangement, the method is employed for operation of an electric grill as defined in relation to the previous aspect of the invention. These and other aspects are contemplated and described herein. It will be appreciated that the foregoing summary sets out representative aspects of the invention to assist skilled readers in understanding the following detailed description.

[0083] DETAILED DESCRIPTION

[0084] As shown in Figure 1 there is a grill or barbecue 1 for cooking food items 14 on the open cooking racks 6 with the pivoting hood 3 in the open position 15 and the infrared glass top hob 4 switched to the On heating condition by the controls 5. The open cooking racks 6 comprise two separate open cooking racks placed directly on top of each other, fixed in position within the body frame 2 by protrusions 33 extending from the body frame. Both cooking racks include individual grooved bar sections that work together to collect and channel oil and grease exudate 20 under gravity along such grooved bars away from the heated infrared glass top hob 4 to the cooler bar ends, where the exudate 20 drips off into the removable collection vessel 7 which is also placed in a cooler portion of the barbecue, therefore allowing the exudate 20 to safely cool away from the heat source. The infrared glass top hob 4 forms a refractory body configured to emit infrared radiation when heated. Typically, a refractory body is made of ceramics material, such as glass.

[0085] The terms ‘grill’ and ‘barbecue’ are used herein interchangeably to relate to an appliance operable to cook foodstuff on a rack over a heat-emitting device.

[0086] In order for the exudate 20 to travel in the correct direction along the grooved open cooking racks 6, the infrared glass top hob 4 is fitted at an angle into the predominately level barbecue body frame 2, so that the exudate travels under gravity to the desired exit end of the open cooking racks 6 depositing into the removable collection vessel 7. Alternatively both the infrared glass top hob 4 and the barbecue body frame 2 can both be parallel to each other, with the required incline angle being produced by the difference in the body frame height front to rear or the difference in the height of the support legs 29 and 31 front to rear underneath the barbecue 1 . Note as shown in figure 1 the barbecue 1 is angled so that the oil and fat exudate 20 travel to the rear of the barbecue, this is not exclusive and the exudate evacuation angle can be to the front or sides if so required. In Figure 1 the controls 5 are shown at the front of the barbecue 1 as part of the infrared glass top hob 4. It is noted that the controls 5 can be fitted anywhere into the infrared glass top hob 4 or alternatively anywhere in the barbecue frame 2 with additional control can be via an app installed in a smart phone or computer.

[0087] The benefit of having the open grill racks 6 positioned at a uniform height along its entire length sitting on top of the infrared glass top hob 4 is that the temperature emitted to the food items 14 through the open grill racks 6 is uniform along its length, which would not be the case if the open grill racks 6 were raised higher one end to produce the necessary oils and grease evacuation angle, with the negative effect of the food items 14 being further away from the heating coils at the raised portion, so increasing cooking times within the raised portion of the open cooking racks 6 compared to the portion of the cooking racks closest to the infrared glass top hob 4.

[0088] As shown in Figure 2 we have an electric barbecue 1 with the pivoting hood 3 in the closed position 16. A blower fan 10 that draws air from the atmosphere and forces it through the distribution pipework 11 to air-port or ports 9. Air ports 9 convey the slightly pressurised air 17 into the plenum chamber or chambers 8 which straddles the width of the infrared glass top hob 4. The plenum chamber 8 has a number of exit holes 18 that allow the pressurised air 17 to exit. One or more plenum chambers 8 with individual blower fans 10 maybe used across the width of the glass surface 30 as shown in Figure 14.

[0089] The terms ‘blower’ and ‘fan’ are used herein interchangeably to relate to a device that is operable to create a forced flow of air.

[0090] The air ports 9 are shown here protruding vertically upwards from the body frame 2 to engage through a seal not shown into the corresponding air intake port holes of the plenum chamber s. Ideally the air ports 9 will be positioned horizontally, mounted on a raised shoulder wall built into the body frame 2 which allows the plenum chamber 8 to be slid horizontally across the glass surface 30, with the air intake port holes set at fixed position within it, so that they engage easily with the air ports 9. Additionally a clipping feature can be utilised to hold the now attached plenum chamber in position. Alternatively, the plenum chamber 8 can be a permanently fixed item, positioned in front of the glass top hob 4 in the main body frame 2.

[0091] As shown in figure 13, control of the barbecue 1 can be performed by a separate panel 51 , which operates a simplified infrared glass hob 4. This separate control panel 51 may include LED visual indicators, illuminating to show which cooking zone and the corresponding temperature level setting at that zone. Figure 13 shows LED lights 49 that point in a predominantly downwards direction to illuminate the floor underneath the side shelves 50 or control panel 51 of barbecue 1 . These may be manually controlled by a switch or operated by a photo cell switch. The illumination 52 maybe a single colour or many colours and can also be a puddle light, displaying a graphic such as a word or image on the floor below.

[0092] As shown in Figure 3 there is a side view section showing the pressurised air 17 exiting from the plenum chamber 8, through the seal 19 into the manifold area 21 of bottom grill rack 22 which supports the preferable but optional top grill rack 23. Note the exit holes 18 can be uniform in size or vary in size and shape to help provide uniform air escape volume into the plenum chamber 8. This sectioned side view shows the flat bottom open grill rack 22 sitting flat on top and in contact with the flat glass surface 30 of the infrared glass top hob 4. It can be seen that the pressurised air 17 takes the least line of resistance exiting from the manifold area 21 of the bottom open grill rack 22 into the lower air passage 24 where it is forced through the passage, with the majority of this air traveling along the full length, eventually exiting via the ends of the grill bars.

[0093] It is also noted that the advanced oil collection racks 22 and 23 can be substituted by a single oil collection rack design although these are considered inferior in performance.

[0094] As shown in Figure 10 the plenum chamber 8 can have an internal dividing wall or walls 41 , that acts to separate the cool air entering the plenum chamber from the individual blower fans 10.

[0095] This allows for one fan to be turned off when only a portion of the cooking area is being utilised, which prevents excessive amounts of cool air, that is not being heated from entering the cooking area. As can be seen from Figure 10, the dividing wall 41 is offset to allow for a 1 / 3, 2 / 3 and 3 / 3 cooking split. However, the dividing wall can be positioned anywhere inside the plenum chamber 8.

[0096] As shown in Figure 4 the flat bottom grill rack 22 comprising individual bottom grill bars 25 as an H cross section. With the top grill bars 23 comprising individual V sections 32. Note ; variations to these cross sections shapes can be an acceptable functioning alternative. The grill bars sections 25 and 32 shown here are straight for easier cleaning, alternatively these grill bars can be of a wavy or curved or zig zag shape or a combination of these shapes incorporated in their longitudinal shape when viewed in plan. It is also noted that by angling or curving to each side or front to rear of the improved grill rack or racks, the exude may drain off in more than one direction if deemed desirable.

[0097] The bottom grill bar 25 incorporates a lower air passage 24 for pressurised air 17 to travel within. The walls of the H section grill bars 25 are shown sitting flat on top of the flat glass surface 30 of the infrared glass top hob 4.

[0098] As shown in Figure 5 the twin rack design comprises a top grill rack 23 having individual V sections 32 that are wider (dimension 34) than (dimension 35) of the individual H sections 25 of bottom grill rack 22 placed directly below, though in an alternative construction the bars 25 may define tubular passages for the flow of pressurised air. The wider top grill rack section 32 extends further across each side directly into the path of the infrared and convected heat emitted from the individual heating elements 33 placed below the glass surface 30 of the infrared glass top hob 4. This direct heat is absorbed into the metal of the extended V sections 32 to further conduct heat into the food items 14 as shown in figure 4. This has the benefits of helping to produce desirable sear lines onto the food item and also improves heat recovery of the barbecue when cold food items are placed on top corresponding to improved cooking times.

[0099] Although typically it will be preferred to provide passages 24 for the flow of cooling air, said passages, especially of a tubular shape, may be employed for the flow of water or other coolant liquid.

[0100] The features described produce three desirable effects: Number one; As the pressurised air 17 travels along through the lower air passage 24 of the grill bars 25 of the bottom open grill rack 22 it draws heat from the walls of the individual grill bars 25 that themselves have absorbed heat from heating elements 33 within the infrared glass hob 4 and emits a small amount of this now heated air 17 between the nonperfect seal either side of the bottom grill bar sections 25 where they meet and rest upon the glass surface 30 of the infrared hob 4. This slight leakage of hot air covers the whole of the cooking area of the open grill racks 6 which in turn rises up as convected hot air to help cook food items 14. The slightly compressed air 17 that does not leak out at the sides of the grill bars 25, travels along the air passage 24 to exit at the ends of the grill bars 25.

[0101] Number two; as mentioned previously, the slightly pressurised air 17 is forced through the lower air passage 24 and draws heat from the thin walls or the bottom grill bar sections 25. This has the desired effect that any oils and fats exudate that are collected in the top oil passage 26 are also cooled by this heat exchanger effect which in turn keeps the exudate temperature below its flash point of approximately 320 degrees Celsius. Note there is a relationship between the amount of heat emitted from the infrared glass top hob 4 the wall thickness of bottom grill bar 25, the volume of the lower air passage 24 and the volume of air passing per second through the lower air passage 24 to produce a metal wall temperature within the top oil passage 26 that ideally never gets above 280 degrees Celsius. Note the amount of air 17 supplied from the blower fan 10 through to the lower air passage 24 can vary in volume dependant on the heat input from the infrared glass hob 4.

[0102] It is noted that the bottom grill bars 25 can have the addition of air bleed holes or cut out sections at specific positions within the walls of the H section surrounding the air passage 24 to allow specific air bleed out, adding hot convected air across the cooking surface. Alternatively the bottom surface of the H section of bottom grill bar 25 might be enclosed to make a box section that the air 17 travels along to exit at the end as a jet of hot air. This box section passage if so desired can have air bleed holes along its length to allow the hot gases to escape to produce hot convected air across the cooking surface.

[0103] Number three; As shown in Figure 3 the now heated air 17 exits out of the lower air passages 24 at or near the ends of the bottom grill racks 22 in the form of hot jets of heated air of a temperature of between 80 to 270 degrees Celsius dependent on the cooking temperature setting chosen. This heated air is not wasted to atmosphere but instead it is re-circulated and directed back onto the food items 14 by the curved airwave wall 12. As shown in Figure 3 there is a heating rack 36 placed above or close to the air wave wall 12, so that heated air 17 is directed upward to heat food items 14 that are placed upon the heating rack 36. The re-circulating effect is most effective when the pivot hood 3 is closed, circulating the hot air around within the barbecue hearth and pivoting hood 3 like a fan assisted oven or air fryer, where this additional hot air accelerates the cooking of food items 14. It is noted that the air wave wall shape 12 can be a separate component or built into the barbecue frame 2 or pivoting hood 3 as shown in Figure 11 as item 12A or combination built into both. It is noted that the air wave can include a shaped structure that is positioned near or at the ends of the grill bar racks 22 and or 23 to interacts with and convey efficiently the heated air 17 within the barbecue 1.

[0104] Note if required and in order to increase initial rate of heat up the external blower fan 10 can be set to not start or a low speed for a set period of time when the barbecue is first switched to the ON heat position or a thermostat can be positioned to only switch on the blower fan 10 when a pre-determined temperature is reached within the barbecue. To facilitate additional cooling of the hob and grill bars after cooking, a timer and or a thermostat can be built into the barbecue to allow the blower fan 10 to blow cool air through the barbecue bottom grill rack 22 to speed up the cooling within the electric barbecue 1 after the barbecue has been switched off by controls 5.

[0105] That is, there is disclosed a method of using an electric grill, which generally comprises steps of heating a cooking area of the electric grill based on a set cooking temperature, and operating a blower or fan to form an airflow over the cooking area.

[0106] The method can also comprise preheating the cooking area to the set cooking temperature, where, during preheating, the fan is operated to form the airflow after a delay from commencement of preheating. For example, the delay can be formed by attaining a prescribed threshold heating temperature in the cooking area.

[0107] Alternatively, the delay can be formed by elapsing a prescribed preheating period from the commencement of preheating.

[0108] Optionally, during preheating, the fan is operated below a threshold speed at which the airflow is substantially formed. As such, after the delay has passed, a fan speed is increased to be at or above the threshold speed as to form the airflow.

[0109] The method can further include, after stopping to heat the cooking area, continuing to operate the fan to form the airflow for cooling the electric grill. The fan can be operated until a prescribed threshold cooling temperature is attained. Alternatively, the fan can be operated until a prescribed cooling period has elapsed after heating is stopped. Optionally, the step of operating the fan to form the airflow comprises adjusting a speed of the fan proportionally to the set cooking temperature.

[0110] As shown in Figure 4 the oil and fats exudate 20 emitted by food items 14 is partially collected by the top grill rack 23 and travels along the V section grooves of bar sections 32 due to gravity to exit at the lowest point. Some exudate 20 that is not collected by the top grill rack drips down into the top oil passages 26 of the individual bottom grill bars 25 and also drips off at the ends into the removable remote collection vessel 7. At the same time the heated air 17 is forced along the lower air passage 24 of the same bottom grill bars 25 to also exit at the same point. It maybe the case that this oil and hot air interaction causes the exudate 20 not to drip off the ends properly and instead back up, solidify and partially block the groove, resulting in poor oil drainage. To counter this an alternative design is shown in Figure 6 and figure 7 where it is noted that the top oil passages of both the top and bottom grill racks are unchanged. The improvement is to the lower air passage 24 of the individual bars 25 of the bottom grill rack 22. It can be seen that the inline ends of the air passage 24 are blocked off and instead the addition of a triangular wall splitter 27 points into the air flow of air passages 24 to split and direct the heated air 17 out both sides through cut outs exits 28 in the side walls of grill bar 25. This design has the benefit allowing the heated air 17 to exit in two places and flow inline with the bottom bar 25 and at the same time the exudate 20 can drip off into collection vessel 7 unaffected by the heated air 17. Note it may be the case that a single cut out is employed resulting in the heated air 17 exiting through a single wall cut out 28 in each grill bar 25.

[0111] Alternatively the cut outs 28 can be staggered to one another and the hot air can be directed downwards, upwards or to the sides if desired.

[0112] It is noted that although in Figure 4 the top grill rack 23 and bottom grill rack 22 are shown at the lower exudate 20 drain off end in line with each other both vertically and laterally, this may be different in other arrangements. It is also noted that both or either grill rack can have a straight or curved outer edge frame.

[0113] In Figure 5, the heating elements 33 are positioned underneath the glass surface 30 of the infrared glass hob 4 directly in line with the vertical spacing gaps of the fixed grill racks 22 and 23 placed on top of the glass surface 30. This can be varied, with the heating elements 33 laid out in different positions, at the same or varying heights inline or at various degrees crossing the fixed grill racks to facilitate the desired heating of the food items and heat being absorbed within the grill racks. It is also noted that it may be the case that with enough metal mass within the improved cooking racks and by careful positioning of the heating coils within the cooking hob, the ability to cook effectively without blown cooling air to keep the exudate collected in the individual grill bars below its flash point is achievable. However the addition of heated air emitted from the grill racks to add extra convection heating of the food items within the barbecue is seen as an improvement.

[0114] As shown in Figure 3, a standard smoker unit 13 A can be incorporated within the body frame 2 connected into the pipework 11 . The smoker unit 13 receives wooden chips or shaped wooden pellets made from certain woods for example hickory, that when heated emit a desirable flavouring smoke 37 which is drawn through the pipework 11 to mix with the air 17 travelling onwards into the lower air passage 24 where the smoke air mixture is emitted to smoke the food items 14 above.

[0115] The smoker 13 B can be of an alternative design which is a simple upside down cup shape that sits on top of a heated section of the glass top hob 4. Wooden pellets are added and the flavouring smoke 37 emitted, is drawn through the pipework 11 to smoke food item 14 as discussed previously.

[0116] This smoke air mixture emits along the length of the bottom grill rack 22 at the unsealed plane where it meets the glass surface 30. Any excess smoke air mixture within the lower air passage 24 is exhausted at the grill bar ends to be re-circulated back over the food items adding additional smoking of the food items 14.

[0117] Note : As is the case with conventional glass top infrared kitchen hobs, there are a number of independently controlled heating zones underneath the glass surface to provide differing various heat at individual areas of the cooking surface and it can be the same for the electric barbecue 1 in Figure 1.

[0118] Also to use the limited electrical power as effectively as possible within the electric barbecue 1 , it can be the case that in order to provide extra heating in a specific area of the cooking surface and at the same time not exceed the maximum current draw available from the electricity supply network. Some or all of the individual cooking zones within the infrared glass hob barbecue 1 are automatically reduced to a lower power output or turned off, once a boost or sear function is switched ON in a specific area. It is understood that due to the limited electrical power available, this such boost zone will only operate in a small portion of the barbecue cooking surface at one time.

[0119] An established cleaning process for barbecues is to close the lid and in the case of gas barbecues, turn up the gas burners to full power to facilitate burning and drying out any food exudate that covers the cooking grills, which is more easily then brushed off. In order to achieve a similar condition within an electric barbecue, taking into consideration the limited electrical power available at one time, it is understood that a Clean Mode program can be set using the controls 5 of the electric barbecue 1 which automatically turns individual sections one to full power for a set time and then off again, in a rota system to encompass the whole of the cooking zones. This zone rota system can be changed to just heat a single zone, if cooking has only been in that particular zone and therefore that is the only zone to be cleaned. It is envisaged that the blower fan 10 will not be utilised in the Cleaning Mode, although it maybe the case if hot air re-circulation while in the cleaning mode is found to be beneficial to the cleaning process.

[0120] As shown in figure 8, LEDs or other forms of lighting 36 can be fixed at various positions underneath the glass surface 30 to emit coloured light 38 of one or more colours and of one or more levels of intensity through the glass surface 30 up through the open grill racks 22 and 23 to give a lighting affect which is fixed or as a visual indicator of the heat level chosen in a specific zone. The LED or other form of lighting 36 can be controlled and display various or the same colour by the power level chosen on the controls 5 or from thermostatic sensing or by a timer or a combination of all three.

[0121] As shown in Figure 9 the internal manifold area 21 of bottom grill rack 22 has a number of vertical walls 39 inside, that correspond to the number of exit holes 18 in the plenum chamber 8 shown in figure 2. These vertical walls 39 extend from the mating face of the manifold 21 where it meets the plenum chamber 8 and extends down to the bottom surface inline with the mating walls of the H section grill bars 25 that sit on top of the glass surface 30 to form individual chambers 40. These chambers 40 are designed to limit the amount of pressurised air 17 that can leak across from the individual exit holes 18 in the case of a damaged or badly seated H section grill bar 25, so providing for a more balanced and even air flow within the bottom grill racks 22.

[0122] Figure 11 , shows the pivoting hood 3 with thermal insulation 43 sandwiched between the inner skin 44 and outer skin 42 of the said hood 3. The thermal insulation 43 is added to greatly reduce the heat escaping to atmosphere from the outer skin 42, so increasing the energy efficiency of the electric barbecue 1 . It is noted that if deemed necessary, thermal insulation 43 can be added to other internal areas of barbecue 1 .

[0123] Figure 11 shows an additional optional fan 53, that helps to circulate the heated air inside the cooking area when the hood 3 is in the closed position 16.

[0124] Figure 12, shows a barbecue 1 with a main body 2 and pivoting hood 3. Hollow exhaust pipes 46 are positioned inside the hood 3 or main body 2 or both. The exhaust pipe or pipes 46 have a large intake port or ports 47 close to the front of the barbecue. This encourages heated air 17 exiting from the air wave 12 to travel forward over the cooking surface and exit through port 47, traveling rearwards inside the exhaust pipes 46, to exit outside the barbecue by the external ports 48. It is noted that outside air passing over the external exhaust ports 48, will cause a slight drop in air pressure inside the exhaust pipes 46, further adding to the removal of the heated air exhaust gases 17.

[0125] Although not shown herein, the addition of thermostatic temperature control can be incorporated within the barbecue 1.

[0126] Also additional remote control of the barbecue 1 can be via a smart phone app or computer operating on one or more of the infrared glass hobs 4.

[0127] It is portrayed in the included drawings a single infrared hob 4 fitted within the barbecue frame 2 with two open cooking racks 6 including a single plenum chamber 8.

[0128] It will be appreciated that this invention will operate effectively utilising one or more infrared hobs 4 fitted within the barbecue frame 2, comprising one or more cooking racks 6 and one or more plenum chambers 8. As described hereinbefore, the present invention relates to an electric grill comprising electrical heating elements, a refractory body having an upper surface over the heating elements to receive heat therefrom and to emit infrared radiation, a first thermally-conductive rack over the refractory body to receive the infrared radiation therefrom and forming air ducts arranged to guide air proximally to the refractory body as to form heated air, and a blower fluidically communicated with the air ducts to form an airflow to be guided through the air ducts.

[0129] Also, the present invention relates to a method of using an electric grill, comprising heating a cooking area of the grill based on a set cooking temperature, and operating a blower or fan to form an airflow over the cooking area.

[0130] Although the foregoing has been described with reference to certain specific embodiments, various modifications thereto will be apparent to those skilled in the art without departing from the spirit and scope of the invention as outlined in the appended claims.

Claims

CLAIMS1 . An electric grill comprising: a frame arranged to rest on a support surface; a plurality of electrical heating elements supported by the frame and configured to emit heat when electrical current is passed therethrough; a refractory body supported by the frame, the refractory body having an upper surface provided above and in superposed relation to the heating elements to receive the heat emitted therefrom, the refractory body being configured to emit infrared radiation when heated; a first thermally-conductive rack supported above and in superposed relation to the refractory body to receive the infrared radiation therefrom, the first rack forming a plurality of air ducts arranged to guide air in proximal relation to the refractory body as to receive heat from the refractory body to form heated air; and a blower supported by the frame and in fluidic communication with the air ducts, the blower being configured to draw air to form a flow of air to be guided through the air ducts.

2. The electric grill of claim 1 wherein the first rack is slotted so as to form openings to permit passage of infrared radiation from the refractory body.

3. The electric grill of claim 1 or 2 further including a second thermally-conductive rack supported above and in superposed relation to the first rack and configured to support foodstuff to be cooked, at least one of the first rack and the second rack forming a plurality of channels configured to guide exudate released from the foodstuff during cooking to a collection location remote from the refractory body.

4. The electric grill of claim 3 wherein the second rack is slotted as to form openings therein and the first rack forms the channels above the air ducts to guide the exudate bypassing the second rack to the collection location.

5. The electric grill of claim 4 wherein, when the air ducts are open at downstream ends thereof to release the flow of heated air, the open downstream ends are misaligned with open downstream ends of the channels of the first rack fromwhich the exudate is released to the collection location, such that the flow of heated air is resisted from interfering with the exudate.

6. The electric grill of claim 4 or 5 wherein the first rack is in the form of plural bars arranged in side-by-side relation and H-shaped in cross section.

7. The electric grill of any one of claims 4 to 6 wherein, when the refractory body is sheet-like, and when the first rack is supported on an upper surface of the refractory body, the refractory body and the first rack are inclined so that the exudate is guided to the collection location by gravity.

8. The electric grill of any one of claims 3 to 7 wherein, when the second rack forms the channels to guide the exudate to the collection location, the second rack is inclined so that the exudate collected in the channels formed by the second rack is guided to the collection location by gravity.

9. The electric grill of any one of claims 3 to 8 wherein the second rack comprises plural bars arranged in side-by-side relation and V-shaped in cross-section.

10. The electric grill of any one of claims 3 to 9 wherein the second rack is slotted so as to form openings to permit passage of infrared radiation from the refractory body.11 . The electric grill of any one of claims 3 to 10 wherein, when the first and second racks are slotted as to form openings therein, the openings of the first and second racks are superposed as to be vertically coincident, and said openings are superposed over the heating elements disposed below the upper surface of the refractory body.

12. The electric grill of any one of claims 3 to 11 wherein, when the first and second racks are slotted, the openings of the first and second racks are superposed as to be vertically coincident, and the openings of the second rack are narrower in width than the openings of the first rack as to be exposed to the infrared radiation from the refractory body.

13. The electric grill of any one of claims 1 to 12 wherein the blower is in fluidic communication with the air ducts by a plenum chamber.

14. The electric grill of claim 13 wherein the plenum chamber is disposed above the refractory body.

15. The electric grill of claim 13 or 14 wherein the plenum chamber comprises plural intake ports in fluidic communication with the blower and arranged at spaced locations on the plenum chamber.

16. The electric grill of any one of claims 13 to 15 wherein the plenum chamber comprises plural outlet ports respectively fluidically communicated with the air ducts of the first rack.

17. The electric grill of claim 16 wherein said outlet ports are respectively fluidically communicated with said air ducts by respective sealing gaskets.

18. The electric grill of claim 16 or 17 wherein the air ducts extend linearly from the outlet ports.

19. The electric grill of any one of claims 1 to 18 wherein the blower has an adjustable fan speed.

20. The electric grill of claim 19 wherein the adjustable fan speed is proportional to a cooking temperature associated with an amount of heat to be emitted by the heating elements.

21. The electric grill of any one of claims 1 to 20 wherein the air ducts are open at downstream ends thereof and the electric grill further comprises an air deflection wall opposite to the open downstream ends of the air ducts and extending upwardly above the air ducts as to be configured to deflect the air over the first rack so as to form a circulatory flow of the air.

22. The electric grill of claim 21 wherein, when the electric grill has a lid movable relative to the frame between an open position in which the first rack is uncovered and a closed position covering the first rack, the air deflection wall is formed by the lid disposed in the closed position.

23. The electric grill of any one of claims 1 to 22 further comprising a smoker unit configured to contain combustible elements for releasing flavouring smoke.

24. The electric grill of claim 23 wherein the smoker unit is in fluidic communication at an intermediate location between the blower and the air ducts such that passageof the flow of air acts to draw the flavouring smoke out from the smoker unit and towards the air ducts.

25. The electric grill of any one of claims 1 to 24 further comprising a translucent visual indicator panel supported by the frame and one or more lighting elements supported below the visual indicator panel, the lighting elements being configured to illuminate light of different colours representative of different cooking temperatures associated with the heat emitted by the heating elements.

26. The electric grill of claim 25 wherein the visual indicator panel is the refractory body which is translucent.

27. The electric grill of any one of claims 1 to 26 wherein the first rack is supported on an upper surface of the refractory body.

28. The electric grill of any one of claims 1 to 27 wherein the heating elements are grouped to provide different cooking zones which have independently controllable heating.

29. The electric grill of claim 28 further comprising independent controls for the cooking zones, wherein when one of the cooking zones is set to emit heat above a prescribed threshold, other ones of the cooking zones are automatically controlled to reduce the heat emitted thereby.

30. The electric grill of any one of claims 1 to 29 wherein the blower comprises a plurality of blowers respectively in fluidic communication with distinct subsets of the air ducts.31 .The electric grill of claim 30 wherein the blowers are respectively in fluidic communication with the distinct subsets of the air ducts by one or more plenum chambers.

32. The electric grill of claim 31 wherein one or more pairs of the blowers are each in respective fluidic communication with corresponding ones of the distinct subsets of the air ducts by a common plenum chamber with an internal partition wall to separate flows of air of respective ones of the pair of the blowers.

33. The electric grill of any one of claims 1 to 32 further comprising a visual projection element supported by the frame and configured to project onto the supportsurface coloured light or a graphic representative of at least one of (i) activated ones of the heating elements actively emitting heat, and (ii) the amount of heat emitted thereby.

34. The electric grill of any one of claims 1 to 33 further comprising waste ducting configured to guide gaseous matter within the frame and to the ambient environment, the waste ducting extending from one or more intakes positioned internally of the frame proximal to a front of the frame at which controls of the electric grill are supported and to one or more outlets disposed at a rear of the frame in communication with the ambient environment.

35. The electric grill of any one of claims 1 to 34 wherein the blower is in fluidic communication with an inlet directed away from the first rack so as to be configured to draw ambient air to form the flow of air.

36. The electric grill of any one of claims 1 to 35 wherein, when the electric grill has a lid movable relative to the frame between an open position in which the first rack is uncovered and a closed position covering the first rack, the electric grill further comprises a fan supported by the lid and configured to form a circulatory flow of air over the first rack when the lid is in the closed position.

37. The electric grill of any one of claims 1 to 36 further comprising a lid movable relative to the frame between an open position in which the first rack is uncovered and a closed position covering the first rack, wherein the lid includes thermal insulation so as to retain the heat emitted by the heating elements in the closed position of the lid.

38. A method for using an electric grill, the method comprising: heating a cooking area of the electric grill based on a set cooking temperature; and operating a fan to form an airflow over the cooking area.

39. The method of claim 38 further comprising preheating the cooking area to the set cooking temperature, wherein during preheating the fan is operated to form the airflow after a delay from commencement of preheating.

40. The method of claim 39 wherein the delay is formed by attaining a prescribed threshold heating temperature in the cooking area.41 . The method of claim 39 wherein the delay is formed by elapsing a prescribed preheating period from the commencement of preheating.

42. The method of any one of claims 39 to 41 wherein during preheating the fan is operated below a threshold speed at which the airflow is substantially formed.

43. The method of any one of claims 38 to 42 further comprising after stopping to heat the cooking area, continuing to operate the fan to form the airflow for cooling the electric grill.

44. The method of claim 43 wherein the fan is operated until a prescribed threshold cooling temperature is attained.

45. The method of claim 43 wherein the fan is operated until a prescribed cooling period has elapsed after heating is stopped.

46. The method of any one of claims 38 to 45 wherein operating the fan to form the airflow comprises adjusting a speed of the fan proportionally to the set cooking temperature.

47. The method of any one of claims 38 to 46 wherein the method is employed for operation of an electric grill according to any one of claims 1 to 37.

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