Cooking device comprising a grease collection tray

Abstract

A device (100) may include a base (102), comprising: a top surface; a bottom surface arranged opposite the top surface; a recessed cavity arranged in the top surface, a heating element (116) arranged within the recessed cavity; and a through-hole passing from the top surface to the bottom surface, wherein the through-hole comprises an inlet at the top surface and an outlet at the bottom surface. A device (100) may include a cooking plate (104) positioned on the top surface of the base and comprising a nozzle configured to direct a fluid from the cooking plate (104) to the through-hole. A device (100) may include a grease collection tray (150) selectively positioned on the bottom surface of the base and positioned underneath the outlet of the through-hole.

Description

Atty Docket No.: 057664-750001WOGREASE CONTROL SYSTEMS FOR COOKING DEVICESCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the priority of U.S. Provisional Patent Application No. 63 / 690,519 filed on September 4, 2024, and entitled “Grease Control Systems for Cooking Devices,” which is hereby incorporated by reference in its entirety.FIELD

[0002] Provided are systems and methods for controlling and containing grease in cooking devices.BACKGROUND

[0003] Effective mechanisms for grease control are essential for maintaining a clean cooking environment and for preventing smoke production while cooking. Existing grease control systems typically include a lid or a fine mesh screen that, when placed over a cooking surface, prevent grease and food particulates from escaping the cooking surface. However, lids also trap moisture that is produced during cooking, inhibiting cooking processes (e.g., searing) that require the removal of moisture and frequently cause an undesirable steaming effect. While a mesh screen may trap less moisture than a lid, mesh screens are often costly and difficult to clean.SUMMARY

[0004] Provided are cooking devices with integrated grease control systems for managing grease during cooking without trapping excess moisture. A cooking device can include a specialized lid that is geometrically configured to direct grease that splatters off the cooking surface toward a dedicated grease collection region on the lid while simultaneously venting steam released by the food that is being heated. Grease that accumulates on the cooking surface can be collected in a centrally located grease trap that funnels excess oils, fats, and food particulates into a grease collection tray. The tray can be located away from the device’s heating element to prevent flare- ups and smoking and can be easily removed for cleaning when cooking is finished. The grease collection tray can be easily removed for cleaning once cooking is finished.

[0005] In some aspects, the techniques described herein relate to a cooking device, including: a base, including: a top surface; a bottom surface arranged opposite the top surface; a recessed cavity arranged in the top surface; a heating element arranged within the recessed cavity; and aAtty Docket No.: 057664-750001WO through-hole passing from the top surface to the bottom surface, wherein the through-hole includes an inlet at the top surface and an outlet at the bottom surface; a cooking plate positioned on the top surface of the base and including a nozzle configured to direct a fluid from the cooking plate to the through-hole; and a grease collection tray selectively positioned on the bottom surface of the base and positioned underneath the outlet of the through-hole.

[0006] In some aspects, the techniques described herein relate to a cooking device, wherein the cooking plate further includes a grease trough extending along an edge of the cooking plate, wherein the nozzle in the cooking plate is formed in the grease trough.

[0007] In some aspects, the techniques described herein relate to a cooking device, wherein a cooking surface of the cooking plate is slanted toward the grease trough.

[0008] In some aspects, the techniques described herein relate to a cooking device, wherein the grease collection tray is configured to be removable from the base.

[0009] In some aspects, the techniques described herein relate to a cooking device, wherein the through-hole is offset from a front edge of the base.

[0010] In some aspects, the techniques described herein relate to a cooking device, wherein the through-hole is fully encapsulated by the base.

[0011] In some aspects, the techniques described herein relate to a cooking device, wherein the grease collection tray is positioned vertically below the cooking plate and the heating element.

[0012] In some aspects, the techniques described herein relate to a cooking device, wherein the grease collection tray is removed from the base along an axis that is perpendicular to the outlet of the through-hole.

[0013] In some aspects, the techniques described herein relate to a cooking device, wherein the grease collection tray is thermally insulated from the heating element via the base.

[0014] In some aspects, the techniques described herein relate to a cooking device, wherein the through-hole is positioned horizontally between a control interface positioned on a front surface of the base and the heating element.

[0015] In some aspects, the techniques described herein relate to a cooking device including: a base including: a recessed cavity arranged in a top surface; a heating element arranged within the recessed cavity; and a cooking plate positioned on the top surface of the base; and a lidAtty Docket No.: 057664-750001WO configured to cover the cooking plate, the lid including: a flat region; and a slanted region oriented at an angle relative to the flat region and including an opening.

[0016] In some aspects, the techniques described herein relate to a cooking device, wherein the base further includes a through-hole, the cooking plate further includes a nozzle, and the cooking device further includes a grease collection tray connected to an underside of the base beneath the through-hole.

[0017] In some aspects, the techniques described herein relate to a cooking device, wherein the cooking plate further includes a grease trough extending along an edge of the cooking plate, wherein the nozzle in the cooking plate is formed in the grease trough.

[0018] In some aspects, the techniques described herein relate to a cooking device, wherein a cooking surface of the cooking plate is slanted toward the grease trough.

[0019] In some aspects, the techniques described herein relate to a cooking device, wherein the grease collection tray is configured to be removable.

[0020] In some aspects, the techniques described herein relate to a cooking device, wherein the slanted region of the lid forms a perimeter around the flat region of the lid.

[0021] In some aspects, the techniques described herein relate to a cooking device, wherein the slanted region of the lid includes: a first slanted region arranged on a first side of the lid; and a second slanted region arranged on a second side of the lid.

[0022] In some aspects, the techniques described herein relate to a cooking device, wherein the flat region is between the first slanted region and the second slanted region.

[0023] In some aspects, the techniques described herein relate to a cooking device, wherein the angle at which the slanted region of the lid is oriented relative to the flat region is at least 90 degrees.

[0024] In some aspects, the techniques described herein relate to a cooking device, wherein the opening in the lid is oblong in shape.

[0025] In some aspects, the techniques described herein relate to a cooking device, wherein the opening in the lid includes a plurality of openings.Atty Docket No.: 057664-750001WO

[0026] In some aspects, the techniques described herein relate to a fluid management system, including: a cooking surface; a conduit configured to transport fluid, the conduit extending from the cooking surface along a longitudinal axis; and a tray configured to receive fluid from the conduit, the tray being spaced apart from the cooking surface by a distance along the longitudinal axis.

[0027] In some aspects, the techniques described herein relate to a fluid management system, wherein the cooking surface includes a trough and an outlet, wherein the cooking surface is configured to drain fluid into the trough and through the outlet, and wherein the conduit is configured to receive fluid from the outlet of the cooking surface and to transport fluid into the tray.

[0028] In some aspects, the techniques described herein relate to a fluid management system, wherein the tray is removably attachable to a cooking device.

[0029] In some aspects, the techniques described herein relate to a fluid management system, wherein the tray is positioned vertically below the conduit and the cooking surface.

[0030] In some aspects, the techniques described herein relate to a fluid management system, wherein the tray further includes a bottom surface positioned below the receiving volume and extending along a plane orthogonal to the longitudinal axis, and wherein the bottom surface includes at least one baffle protruding above the plane, the at least one baffle being configured to prevent fluid from spilling out of the tray.

[0031] In some aspects, the techniques described herein relate to a fluid management system, wherein the tray is configured to move along a second axis perpendicular to the longitudinal axis.

[0032] In some aspects, the techniques described herein relate to a fluid management system, including: a heating element configured to heat an area including a cooking surface, the heated area being configured to receive a food product; a conduit extending between the heated area and a non-heated area, the conduit being configured to transport fluid associated with the food product from the heated area to the non-heated area; and a tray positioned in the non-heated area, the tray being configured to store fluid received from the conduit, wherein the non-heated area is spaced apart from the heated area such that fluid stored in the tray is thermally insulated from the heating element.Atty Docket No.: 057664-750001WO

[0033] In some aspects, the techniques described herein relate to a fluid management system, wherein the heating element is attached to a cooking device, and wherein the tray is removably attachable to the cooking device at a position below the heating element.

[0034] In some aspects, the techniques described herein relate to a fluid management system, wherein the conduit extends through a gap positioned between the heated area and the non-heated area.

[0035] In some aspects, the techniques described herein relate to a fluid management system, wherein the conduit extends through an insulating body positioned between the heated area and the non-heated area, wherein the insulating body is configured to protect the fluid stored in the tray from heat emitted by the heating element, and wherein the insulating body circumferentially surrounds at least a portion of the conduit.

[0036] In some aspects, the techniques described herein relate to a grease management system, including: a heated area configured to receive a food product; a non-heated area spaced apart from the heated area; and a conduit extending between the heated area and the non-heated area, wherein the conduit is configured to transport grease generated by heating the food product from the heated area to the non-heated area, and wherein the non-heated area is configured to maintain a temperature below a smoke point of the grease.

[0037] In some aspects, the techniques described herein relate to a grease management system, wherein the conduit extends through an insulating body positioned between the heated area and the non-heated area, and wherein the insulating body is configured to thermally insulate the grease in the non-heated area from the heated area to reduce smoke production.

[0038] In some aspects, the techniques described herein relate to a grease management system, wherein the non-heated area is configured to store the transported grease in a tray, the tray being removable from the non-heated area.

[0039] In some aspects, the techniques described herein relate to a grease management system, wherein heat is configured to interact with the grease in the heated area and is prevented from interacting with the grease in the non-heated area.BRIEF DESCRIPTION OF THE DRAWINGS

[0040] These and other features will be more readily understood from the following detailed description taken in conjunction with the accompanying drawings, in which:Atty Docket No.: 057664-750001WO

[0041] FIG. 1 is a front perspective view of one embodiment of a cooking device having a lid assembly coupled thereto;

[0042] FIG. 2 is a side view of the cooking device of FIG. 1;

[0043] FIG. 3 is a top perspective view of the base of the cooking device of FIG. 1;

[0044] FIG. 4 is a top perspective view of the upper surface of the base of the cooking device of FIG. 1;

[0045] FIG. 5 is a detailed perspective view of a lid of the cooking device of FIG. 1;

[0046] FIG. 6A is a perspective view of a lid of the cooking device of FIG. 1 removed from the cooking device;

[0047] FIG. 6B is a close-up, perspective view of a hinge for a lid of the cooking device FIG. 1;

[0048] FIG. 7 is a perspective view of the cooking plate of FIG. 1 comprising a microswitch;

[0049] FIG. 8 is a perspective view of a cooking plate of the cooking device of FIG. 1 with the lid assembly removed from the cooking device;

[0050] FIG. 9 is a rear perspective view of the cooking plate of FIG. 8 with a grease trap and a grease collection tray coupled to the cooking plate;

[0051] FIG. 10 is a perspective view of the grease collection tray of FIG. 9;

[0052] FIG. 11 is a top perspective view of another embodiment of a cooking device that has a two heating zones;

[0053] FIG. 12 is a top perspective view of another embodiment of a cooking device;

[0054] FIG. 13 is a front view of the cooking device of FIG. 12;

[0055] FIG. 14 is a top-down view of the cooking device of FIG. 12;

[0056] FIG. 15 is a side view of the cooking device of FIG. 12;

[0057] FIG. 16 is a rear view of the cooking device of FIG. 12;

[0058] FIG. 17 is a bottom-up view of the cooking device of FIG. 12;Atty Docket No.: 057664-750001WO

[0059] FIG. 18 is a close-up perspective view of an upper rear portion of the cooking device of FIG. 12;

[0060] FIG. 19 is a side perspective view of a lid of the cooking device of FIG. 12;

[0061] FIG. 20 is a top perspective view of a lid of the cooking device of FIG. 12;

[0062] FIG. 21 is a bottom-up view of the lid of the cooking device of FIG. 12;

[0063] FIG. 22A is a rear view of the cooking device of FIG. 12 with the hinge that connects the lid to the base removed;

[0064] FIG. 22B is a close-up view of a button in the base of the cooking device of FIG. 12 that indicates whether the lid is in an open or a closed configuration;

[0065] FIG. 23 is a top perspective view of a base of the cooking device of FIG. 12;

[0066] FIG. 24 is a top perspective view of the cooking plate on the base of the cooking device of FIG. 12;

[0067] FIG. 25 is a top-down view of the cooking plate of the cooking device of FIG. 12;

[0068] FIG. 26 is a top-down view of another cooking plate of the cooking device of FIG. 12;

[0069] FIG. 27 is a top-down close-up view of the cooking plate of the cooking device of FIG. 12;

[0070] FIG. 28 is a cross-sectional front perspective view of the cooking device of FIG. 12;

[0071] FIG. 29 is a front perspective view of the grease collection tray of the cooking device of FIG. 12;

[0072] FIG. 30 is a front view of the grease collection tray of the cooking device of FIG. 12;

[0073] FIG. 31 is a top perspective view of the grease collection tray of the cooking device of FIG. 12;

[0074] FIG. 32 is a side view of the grease collection tray of the cooking device of FIG. 12;

[0075] FIG. 33 is a rear perspective view of the grease collection tray of the cooking device of FIG. 12; andAtty Docket No.: 057664-750001WO

[0076] FIG. 34 is a front perspective view of another embodiment of the grease collection tray of the cooking device of FIG. 12.

[0077] It is noted that the drawings are not necessarily to scale. The drawings are intended to depict only typical aspects of the subject matter disclosed herein, and therefore should not be considered as limiting the scope of the disclosure.DETAILED DESCRIPTION

[0078] Certain exemplary embodiments will now be described to provide an overall understanding of the principles of the structure, function, manufacture, and use of the devices and methods disclosed herein. One or more examples of these embodiments are illustrated in the accompanying drawings. Those skilled in the art will understand that the devices and methods specifically described herein and illustrated in the accompanying drawings are non-limiting exemplary embodiments and that the scope of the present invention is defined solely by the claims. The features illustrated or described in connection with one exemplary embodiment may be combined with the features of other embodiments. Such modifications and variations are intended to be included within the scope of the present invention.

[0079] When cooking a food product using a cooking technique such as searing, grease (e.g., oils, fats, and other food particulates) can accumulate on the cooking surface and can splatter off the cooking surface into the surrounding environment. Mitigating grease accumulation and splattering is essential for maintaining a clean cooking environment (grease can be challenging to remove from surfaces such as countertops and stovetops), limiting smoke production (which can be bothersome if the cooking environment is not sufficiently ventilated), and for reducing the risk of grease fires. Controlling grease by covering the cooking surface with a lid or a cover can be unsatisfactory, since lids and covers frequently trap moisture released from cooking products, producing undesirable steaming effects.

[0080] Accordingly, provided are cooking devices with integrated grease control systems for managing grease during cooking without trapping excess moisture. A provided cooking device can include a specialized lid that is geometrically configured to direct grease that splatters off the cooking surface toward a dedicated grease collection region on the lid while also venting steam released by the food that is being heated. Meanwhile, grease that accumulates on the cooking surface of a device can be collected in a centrally located grease trap that funnels excess oils, fats, and food particulates into a grease collection tray. The tray can be located away from the device’s heating element to prevent flare-ups and smoking and can be easily removed forAtty Docket No.: 057664-750001WO cleaning when cooking is finished. The grease collection tray can be easily removed for cleaning once cooking is finished.

[0081] A top perspective view of an example cooking device 100 operable to prepare a food product and suitable for use on a support surface is illustrated in FIG. 1. Additional views and components of the cooking device 100 provided in FIGS. 2-10. The cooking device 100 may generally include a base 102, a cooking plate 104, and a lid 106.

[0082] The base 102 can be configured to be placed on a flat support surface such as a table or a countertop. As illustrated in FIG. 2, the base 102 can include one or more legs 103 extending from an underside of the base 102. The legs 103 can stabilize the base 102 on a support surface while elevating the base 102 off the support surface to prevent damage (e.g., heat damage) to the support surface when cooking device 100 is in use. The legs 103 can be arranged in any suitable manner on the underside of the base 102. For example, if the base 102 has a generally rectangular configuration, as shown in FIG. 2, a leg 103 can extend from each of the four comers of the base 102. Those skilled in the art will appreciate that, in other embodiments, the legs can be positioned at various locations and can have a variety of other configurations and that, in other embodiments, the base of a cooking device can include other support features or need not include any support features.

[0083] As depicted in FIG. 3, the base 102 can include an upper surface 102a. One or more projections 108 configured to support the cooking plate 104 on or above the upper surface 102a can be arranged on an outer rim 102b of the upper surface 102a. The projections 108 can be formed on the upper surface 102a or can be integral with the upper surface 102a.

[0084] A first cavity 110 can be recessed in the upper surface 102a of the base 102, as shown in FIGS. 3-4. The first cavity 110 can be formed in a central region of the base 102 and can extend across most (e.g., at least 70%, at least 80%, at least 90%, or at least 95%) of the surface area of the upper surface 102a. In addition to the first cavity 110, the base 102 can include a second cavity 112. The first cavity 110 can be recessed into the second cavity 112. The second cavity 112 can be configured to form a thermal barrier to capture and dissipate heat emitted by the heating element 116 to protect components (e.g., electronic controls) in the distal regions of the cooking device from heat exposure. In some embodiments, the base 102 also includes a third cavity 114 into which the first cavity 110 and the second cavity 112 are recessed. The third cavity 114 can be configured to form a second thermal barrier that captures and dissipates heat from the heating element 116 that is not dissipated by the second cavity 112.Atty Docket No.: 057664-750001WO

[0085] The base 102 can also include a through-hole 122 for receiving a grease trap 155 configured to funnel fluid and / or grease from a cooking surface of the cooking plate to a grease collection tray 150 on an underside of the cooking device. The grease trap 155 and the grease collection tray 150 are described in further detail below with reference to FIGS. 8-10. In some embodiments, the cooking plate, the grease trap 155, and / or the grease collection tray 150 can be installed on any suitable cooking device as an independent grease management system.

[0086] As shown in FIG. 4, a temperature sensor 120 configured to monitor the temperature of the cooking plate (e.g., the cooking plate 104 shown in FIGS. 1-2) can be arranged within the base 102. In the illustrated embodiment, the temperature sensor 120 is arranged between the first cavity 110 and the second cavity 114 and is centrally located along the width of the base 102. In other embodiments, the temperature sensor can be arranged at various other positions within the base of the cooking device. The temperature sensor 120 can be implemented using any suitable device, for example a negative temperature coefficient (NTC) thermistor or a thermostat. In some embodiments, temperature sensor 120 is spring biased upward toward the cooking plate to ensure contact with the cooking plate.

[0087] As illustrated in FIGS. 1 and 3, the cooking device 100 can include a control interface 130 for monitoring and controlling components (e.g., the heating element) of the cooking device 100. In the illustrated embodiment, the control interface 130 is arranged on a front side 100a of the cooking device 100 in the base 102, though one skilled in the art will appreciate that, in other embodiments, the control interface 130 can be located on a different portion of the cooking device (e.g., on the rear side 100b of the device) or can be implemented as a remote device. The control interface 130, along with other components of the cooking device 100 (e.g., the heating element) can be coupled to a control unit (e.g., a processor) in the cooking device that is configured to receive user input from the control interface 130 and control the coupled components based on the received input. The control unit (not pictured) can be arranged in any suitable location within the cooking device 100, for example within the base 102.

[0088] The control interface 130 can include one or more user controls. For example, the control interface 130 can include buttons, dials, switches, touch sensors or screens, or combinations thereof. Example user controls include (but are not limited to) a user control for switching the cooking device 100 between an “Off’ state (where no heat is supplied by the heating element) and an “On” state (where heat is supplied by the heating element) and a user control for adjusting a temperature of the heating element.Atty Docket No.: 057664-750001WO

[0089] In some embodiments, the control interface 130 of the cooking device 100 includes a single user control 132 for switching the cooking device 100 between an “Off’ state and an “On” state and for adjusting the temperature. The user control 132 can be implemented as, e.g., a dial. In some embodiments, rotating the dial in a first direction (e.g., clockwise) may switch the cooking device 100 from an “Off’ state to an “On” state. When the cooking device 100 is initially turned on, the heating element may be set to its lowest temperature. Continuing to rotate the dial in the first direction may increase the temperature of the heating element from the low temperature to a relatively high temperature. When the dial is rotated completely in the first direction, the heating element may be set to its highest temperature. Rotating the dial in a second direction opposite to the first direction (e.g., counterclockwise) may decrease the temperature of the heating element. When the dial is rotated completely in the second direction, the cooking device 100 may switch from the “On” state to the “Off’ state. In other embodiments, the dial is a 360-degree dial that can be rotated infinitely in both the clockwise direction and the counterclockwise direction. Rotating 360-degree dial in a first direction (e.g., clockwise) may increase the temperature of the heating element and rotating the 360-degree dial in a second direction opposite to the first direction (e.g., counterclockwise) may decrease the temperature of the heating element.

[0090] In addition to the user control(s), the control interface 130 can include a display configured to display information about the cooking device 100 while the cooking device 100 is in use. For example, the control interface 130 can include a display configured to provide the user with information about the temperature of the heating element (e.g., a temperature value or a temperature description such as “High”, “Medium”, or “Low”) or to display different operating modes of the cooking device 100. Additionally, or alternatively, the control interface 130 can include one or more lights or other indicators for indicating information about the cooking device 100, for example a power indicator light for indicating when the cooking device is connected to a power source (e.g., for indicating when the cooking device is plugged in).

[0091] As described in further detail below, the base 102 houses one or more heating elements for heating the cooking plate 104. The cooking device 100 can include one or more electronic components (including, in some embodiments, the heating element that heats the cooking plate 104) and can be configured to be powered by any suitable power source. In some embodiments, the one or more heating elements can be electrically powered. For example, as shown in FIG. 2, the cooking device 100 can be configured to be powered via a wired connection to a power source and can include a power cord for connecting the electronic components of the cookingAtty Docket No.: 057664-750001WO device to the power source (e.g., a wall outlet). In other embodiments, the one or more heating elements can rely on a fuel source other than and / or in addition to electricity. For example, the heating element that heats the cooking plate 104 can be configured to use gas, wood, charcoal, propane, or any combination of fuel sources.

[0092] A heating element 116 configured to heat the cooking plate 104 supported on or above the upper surface 102a of the base 102 can be arranged within the first cavity 110. The heating element 116 can be any suitable heating element, for instance a heating coil or a combustible heating element. In the embodiment illustrated in FIGS. 3-4, the heating element 116 is a cal-rod having an “s-type” bend along the length and width of the recessed cavity 110 to ensure even heat distribution to a cooking plate. One or more brackets 118 for supporting the heating element 116 can be arranged within the cavity 110. In some embodiments, the first cavity 110 has a reflective surface for reflecting heat emitted by the heating element 116 toward a cooking plate.

[0093] As described, the heating element 116 can be controllable via the control interface 130 of the cooking device 100 (see, e.g., FIG. 1). The heating element 116 and the temperature sensor 120 can be coupled to a control unit of the cooking device 100 that is also coupled to the control interface. The user can input a desired temperature setting using the control interface 130. This input can be received by the control unit, which can then adjust the power input to the heating element 116. Temperature information collected by the temperature sensor 120 can be received by the control unit and provided to the user, e.g., on a display of the control interface 130. In some embodiments, the control unit automatically adjusts the power input to the heating element 116 based on received temperature information. For example, if the temperature information collected by the temperature sensor 120 indicates that the temperature of the cooking plate exceeds a threshold temperature value, the control unit may automatically reduce the power input to the heating element 116 until the temperature of the cooking plate falls below the threshold temperature value.

[0094] The lid 106 is configured to cover the cooking plate 104 while the cooking device 100 is in use to contain fluid and / or grease in an interior region of the cooking device 100 between the cooking plate 104 and an inner surface of the lid while allowing moisture to escape said interior region. The lid 106 of the cooking device 100 is configured to cover the cooking plate 104 while the cooking device 100 is in use. As shown in FIGS. 5-6, the exterior surface 106a of the lid 106 can comprise a concave zone 107 formed by a flat central region 107a together with an angled perimeter region 107b that slants upward and outward from the flat central region 107a.Atty Docket No.: 057664-750001WOA plurality of venting holes 107c can be formed in the angled perimeter region 107b of the concave zone 107. When the cooking device 100 is in use, fluid, grease, food particles, and / or moisture in an interior region of the cooking device 100 between the cooking plate 104 and the interior surface 106b of the lid 106 can travel out of the interior region of the cooking device 100 through the venting holes 107c. Fluid, grease, and / or food particles that are released through the venting holes 107b can be directed toward the flat central region 107a by the angled perimeter region 107b while steam that is released through the venting holes 107b is dissipated into the surrounding cooking environment. In other words, the concave zone 107 creates a dedicated fluid and / or grease collection zone on the lid 106 configured to accumulate fluid and / or grease that splatters from the cooking plate 104, thereby reducing or eliminating fluid and / or grease splatters into the surrounding cooking environment. Collecting the fluid and / or grease in a centralized location on the lid 106 can significantly reduce post-cooking cleanup, as the lid 106 can be easily wiped down or washed to remove fluid, grease, and / or food particles collected in the concave zone 107 once cooking has finished.

[0095] The angled perimeter region 107b can form an angle 0 with the flat central region 107a of the concave zone 107, as indicated in FIG. 5. The angle 0 can be defined as the angle between a line LI that is parallel to the surface of the flat central region 107a and a line L2 that is parallel to the surface of the angled perimeter region 107b. In some embodiments, the angle 0 can be greater than about 90 degrees and less than about 180 degrees, for example about 95 degrees, about 100 degrees, about 110 degrees, about 120 degrees, about 130 degrees, about 140 degrees, about 150 degrees, about 160 degrees, about 170 degrees, or about 175 degrees. In other embodiments, the angle 0 can be less than or equal to 90 degrees.

[0096] The venting holes 107c can have any suitable shape. In the embodiment illustrated in FIGS. 5-6, the venting holes 107c have a circular shape. Other possible shapes include (but are not limited to) rectangular, oval-shaped, triangular, and trapezoidal. In some embodiments, a lid for a cooking device can have venting holes 107c with two or more different shapes.

[0097] Each venting hole 107c can be configured such that it forms an opening that is large enough to allow moisture (e.g., steam) to escape from the interior region of the cooking device but small enough to capture fluid, grease, and food particles. A width (e.g., a diameter, if the venting hole is circular) of each venting hole 107c can be between about 1 mm and about 10 mm, between 2 mm and 9 mm, between 3 mm and 8 mm, between 4 mm and 7 mm, or between 5 mm and 6 mm. For example, a venting hole 107c can have a width of about 3 mm, about 3.5 mm, about 4 mm, about 4.5 mm, about 5 mm, about 5.5 mm, about 6 mm, about 6.5 mm, aboutAtty Docket No.: 057664-750001WO7 mm, about 7.5 mm, or about 8 mm. In some embodiments, a lid for a cooking device can have venting holes 107c of two or more different widths.

[0098] The venting hole pitch (that is, the distance from the center of one venting hole to the center of an adjacent venting hole) can be configured to ensure enough moisture (e.g., steam) escape from the interior region of the cooking device to prevent steaming of food being cooked while minimizing the amount of fluid and / or grease that splatters into the surrounding cooking environment. In some embodiments, the venting hole pitch is between about 5 mm and about 15 mm, for example about 5.5 mm, about 6 mm, about 6.5 mm, about 7 mm, about 7.5 mm, about 8 mm, about 8.5 mm, about 9 mm, about 9.5 mm, about 10 mm, about 10.5 mm, about 11 mm, about 11.5 mm, about 12 mm, about 12.5 mm, about 13 mm, about 13.5 mm, about 14 mm, or about 14.5 mm. In some embodiments, the venting hole pitch can vary across different regions of the lid.

[0099] The lid 106 can be connected to the base 102 by one or more hinges 140. Each hinge 140 may be connected on one end to a rear edge 109 of the lid 106, as shown in FIG. 6, and on the opposite end to the base 102 on the rear side 100b of the cooking device 100, as shown in FIG.1. The hinge(s) 140 can be separate from the base 102 or can be integral components of the base 102. The one or more hinges 140 can enable the lid 106 to be moved between an open configuration, where the cooking plate 104 of the cooking device is exposed, and a closed configuration, where the lid 106 covers the cooking plate 104. In some embodiments, the edge 109 of the lid 106 to which the hinge(s) 140 connect is tapered or flanged to provide an additional avenue for moisture to escape when the lid 106 is in the closed configuration. The edge 109 can also capture condensation that collects on the interior surface of the lid 106 when the lid 106 is in the open configuration to prevent moisture from dripping onto the surface on which the cooking device is placed.

[0100] As shown in FIG. 6A, a pair of slanted projections 142, 144 can be disposed on an interior surface of each hinge 140. Each slanted projection 142, 144 can have a respective opening 142a, 144a formed therein. A portion 145 of the exterior surface of each hinge 140 (shown in FIG. 6B) can be configured to interact with a microswitch 146 in the base 102, shown in FIG. 7. The microswitch 146 can be a circular protrusion from a rear portion of the base 102 where the hinge(s) 140 connect to the base 102. The microswitch 146 can coupled to a control unit of the cooking device 100 that is also coupled to the control interface 130 of the cooking device 100. The control unit can receive input from the microswitch 146 indicating a position ofAtty Docket No.: 057664-750001WO the lid 106 and can then indicate to the user via the control interface 130 whether the lid 106 is in an open configuration or a closed configuration.

[0101] As described, the cooking plate 104 can be configured to be supported on the base 102 such that it can be heated by the heating element 116. The cooking plate 104 can be generally rectangular in shape and can include an outer rim 104a and an inner cooking surface 104b, as illustrated in FIGS. 8-9. The outer rim 104a can be configured to contain food products on the cooking surface 104b. A grease trough 104c can be formed along at least one edge of the cooking surface 104b. The cooking surface 104b can be slanted toward the grease trough 104c such that fluid, grease, and / or other food particles that accumulate on the cooking surface 104b are drawn into the grease trough 104c. The grease trough 104c, in turn, can be configured to direct fluid, grease, and / or other food particles collected in the grease trough 104c into an outlet 104d. As illustrated in FIG. 9, the outlet 104d can connect to a grease trap 155 that extends downward from the cooking plate 104, passes through a through-hole 122 in the base 102 (shown in FIGS. 3-4), and terminates at or above a grease collection tray 150. Fluid, grease, and / or other food particles that enter the outlet 104d can be funneled through the grease trap 155 and onto the grease collection tray 150 to prevent excess grease buildup on the cooking surface 104b. In some embodiments, the cooking plate 104, the grease trap 155, and / or the grease collection tray 150 can be installed on any suitable cooking device as an independent grease management system.

[0102] The grease collection tray 150 can be arranged beneath and removably coupled to the base 102 near a front side 100a of the cooking device, as illustrated, e.g., in FIG. 1. Any suitable mechanism can be used to removably couple the grease collection tray 150 to the underside of the base 102. For example, as shown in FIGS. 9-10, the grease collection tray 150 can include winged edges 150a that are configured to be received by corresponding holders or slots (not shown) attached to the underside of the base 102. The winged edges 150a can include a protrusion, ledge, ridge, latch and / or another receivable feature. In this example, the grease collection tray 150 can be removed from the cooking device 100 by pulling outward (e.g., in a direction pointing away from the cooking device) on a front edge 150b of the grease collection tray 150 such that the tray slides out of and decouples from the holders or slots in the base 102.

[0103] When coupled to the base 102, the separation distance between the grease collection tray 150 and the heating element 116 in the base 102 (see, e.g., FIG. 3) may be large enough to prevent grease that accumulates in the grease collection tray 150 from overheating. In some embodiments, the separation distance between the grease collection tray 150 and the heatingAtty Docket No.: 057664-750001WO element 116 may be such that the temperature of the grease collection tray 150 does not exceed a threshold temperature value. For example, the separation distance between the grease collection tray 150 and the heating element may be such that the temperature of the grease collection tray does not exceed about 300 °F, about 325 °F, about 350 °F, about 375 °F, about 400 °F, about 425 °F, about 450 °F, or about 475 °F.

[0104] In the embodiment illustrated in FIGS. 9-10, a plurality of baffles 150c protrude from a bottom surface 150d of the collection tray 150. The baffles 150c can prevent fluid and / or grease from spilling out of the grease collection tray 150 when the grease collection tray is removed from the cooking device 100. Additionally, the baffles 150c can facilitate even fluid and / or grease distribution on the bottom surface 150d to prevent excessive and uneven fluid and / or grease buildup.

[0105] A second example cooking device 200 is illustrated in FIG. 11. Like the cooking device 100, the cooking device 200 includes a base 202, a cooking plate, and a lid for covering the cooking plate. Features of the cooking device 200 that are not pictured in FIG. 11, including the cooking plate and the lid, can be similar the analogous features of the cooking device 100. Such similar features will not be described in detail.

[0106] The cooking device 200 can include a control unit that is configured to control one or more components of the cooking device. A control interface 230 can be coupled to the control unit and, like the control interface 130 of the cooking device 100, can enable the user to control the heating elements 216a-216b. The first heating zone 260a can include a first temperature sensor 220a for monitoring a temperature of the first half region of the cooking plate that is positioned above the first heating zone 260a when the cooking device 200 is in use and the second heating zone 260b can include a second temperature sensor 220b for monitoring a temperature of the second half region of the cooking plate that is positioned above the second heating zone 260b when the cooking device 200 is in use. The temperature sensors 220a and 220b can be similar to the temperature sensor 120 of the first cooking device and can each be coupled to the control unit. The control unit can be configured to indicate or display a temperature of each heating zone using the control interface 230.

[0107] The base 202 of the cooking device 200, like the base 102 of the cooking device 100, can be configured to be supported on a support surface such as a table or a countertop. The base 202 can include two distinct heating zones, 260a and 260b. The first heating zone 260a can be formed in a first half region of the base 202 and can include a cavity 210a in which a firstAtty Docket No.: 057664-750001WO heating element 216a is arranged. The second heating zone can be formed in a second half region of the base 202 that is adjacent to the first half region and can include a cavity 210b in which a second heating element 216b is arranged. The cavities 210a and 210b are similar to the first cavity 110 in the base 102 of the cooking device 100 and the heating elements 216a and 216b are similar to the heating element 116 of the cooking device 100, so these components will not be described in detail. The cavities 210a, 210b are thermally separated by a wall 219 positioned between the cavities 210a, 210b. Additionally, in some embodiments, each heating zone 260a, 260b can include a separate cooking plate, or can include a single cooking plate that includes an insulating body and / or element positioned between the heating zones 260a, 260b. An example of an insulating body and / or element includes a thermal mass deletion between the two zones of the cooking plate by removing a substantial amount of material of the cooking plate to reduce thermal transfer between the zones. Additionally, an insulating body and / or element can be used to connect the two zones of the cooking plate together to reduce thermal transfer between the two zones, such as connecting two halves of a cooking plate made of aluminum, with a material which has a lower coefficient of heat transfer, such as steel.

[0108] In some embodiments, one or more components of the base 202 itself can form an insulating body / element between heating zones 260a, 260b and the support surface. The insulating body and / or element can thermally insulate the fluid and / or grease stored in a grease collection tray (e.g., grease collection tray 155 of cooking device 100) from heat emitted by one or more of the heating elements 216a, 216b. In some embodiments, the insulating body and / or element can circumferentially surround at least a portion of a grease trap (e.g., grease trap 150 of cooking device 100) extending between one or more of the heating zones 260a, 260b and the grease collection tray.

[0109] The first heating element 216a can have a first operating temperature range and the second heating element 216b can have a second operating temperature range. The first operating temperature range can differ from the second operating temperature range so that, when the cooking device 200 is in use, a first half region of the cooking plate that is positioned above the first heating zone 260a can be heated to a different temperature than a second half region of the cooking plate that is positioned about the second heating zone 260b. This may enable, for example, food products that require a higher cooking temperature to be cooked on a first half of the cooking plate while food products that require a lower cooking temperature are cooked on the second half of the cooking plate.Atty Docket No.: 057664-750001WO

[0110] To thermally separate the first heating element 216a from the second heating element 216b, the first cavity 210a can be recessed within a cavity 212a, which in turn can be recessed in a cavity 214a. The cavities 212a and 214a can function as thermal barriers between the first heating element 216a and the second heating element 216b as well as between the first heating element 216a and other, heat-sensitive components of the cooking device 200. Likewise, to thermally separate the second heating element 216b from the first heating element 216a, the second cavity 210b can be recessed within a cavity 212b, which in turn can be recessed in a cavity 214b. The cavities 212b and 214b can function as thermal barriers between the second heating element 216b and the first heating element 216a as well as between the second heating element 216b and other, heat-sensitive components of the cooking device 200. In some embodiments, if additional thermal insulation is needed (e.g., if the difference between the operating temperature range of one heating zone and the operating temperature range of the other heating zone is sufficiently large), the first cavity 210a and / or the second cavity 210b can be recessed within additional cavities.

[0111] A top perspective view of a third example cooking device 300 is illustrated in FIG. 12, with additional views and components shown in FIGS. 13-33. Like cooking devices 100-200, the cooking device 300 can include a base 302, a cooking plate 304, and a lid 306.

[0112] Also like the cooking device 100, the cooking device 300 can include one or more electronic components (including, in some embodiments, the heating element that heats the cooking plate 304) and can be configured to be powered by any suitable power source. For example, as shown in FIGS. 10-17, the cooking device 300 can include a power cord for forming a wired connection between the electronic components of the cooking device and a power source (e.g., a wall outlet).

[0113] A front side 300a of the cooking device 300 can include a control interface 300 comprising a user control 332. These features are similar to the control interface 130 and the user control 132 of the cooking device 100 and, as such, will not be described in detail.

[0114] The base 302, like the base 102 of the cooking device 100, can be configured to be placed on a flat support surface such as a table or a countertop. As illustrated in FIGS. 12-17, the base 302 can include one or more legs 303 extending from an underside of the base 302. The legs 303 can be similar to the legs 103 of the cooking device 100 and will not be described in detail except to note that, in cooking device 100, the legs 103 near the front side 300a of the cooking device 300 are spaced farther apart than the legs 103 near the rear side 300b of theAtty Docket No.: 057664-750001WO cooking device 300. Those skilled in the art will appreciate that, in other embodiments, the legs can be positioned at various locations and can have a variety of other configurations and that, in other embodiments, the base of the cooking device can include other support features or need not include any support features.

[0115] The lid 306 is configured to cover the cooking plate 304 while the cooking device 300 is in use. As shown in FIGS. 18-21, the exterior surface 306a of the lid 306 can include a first region 370, a second region 372, and a pair of angled regions 374a and 374b. The second region 372 can be a flat central region in the exterior surface 306a that protrudes outward relative to the first region 370. The angled regions 374a and 374b can be respectively located at the front 300a and the back 300b sides, can be depressed into the exterior surface 306a relative to the first region 370 and the second region 372. A plurality of venting slots 376 can be formed in the first region 370 and the angled regions 374a and 374b. When the cooking device 300 is in use, fluid, grease, food particles, and moisture in an interior region of the cooking device 300 between the cooking plate 304 and the interior surface 306b of the lid 306 can travel out of the interior region of the cooking device 300 through the venting slots 376. Fluid, grease, and / or food particles that are released through the venting slots 376 can be directed toward the flat central region 372 by the angled perimeter region 107b while steam that is released through the venting slots 376 is dissipated into the surrounding cooking environment. The lid 306 therefore forms a dedicated fluid and / or grease collection zone configured to accumulate fluid and / or grease that splatters from the cooking plate 304, reducing or eliminating fluid and / or grease splatters into the surrounding cooking environment. Collecting the fluid and / or grease in a centralized location on the lid 306 can significantly reduce post-cooking cleanup, as the lid 306 can be easily wiped down or washed to remove fluid, grease, and / or food particles once cooking has finished.

[0116] Like the venting holes 107c of the cooking device 100, the venting slots 376 of the cooking device 300 can have any suitable shape. In the embodiment illustrated in FIGS. 18-21, the venting slots 376 have an oblong oval shape. The oblong shape may facilitate both the release of moisture and the capturing of fluid, grease, and / or food particles.

[0117] The length of each venting slot 376 along its longest dimension can be between about 1 mm and about 100 mm, between about 10 mm and about 90 mm, between about 20 mm and about 80 mm, between about 30 mm and about 70 mm, or between about 40 mm and about 60 mm. In some embodiments, the length of each venting slot 376 along its longest dimension is greater than 100 mm. In the illustrated embodiment, the length of the venting slots 376 decrease toward the central region 372 of the lid 306.Atty Docket No.: 057664-750001WO

[0118] The width of each venting slot 376 (e.g., the length of each venting slot 376 along its shortest dimension) can be between about 1 mm and about 10 mm, between 2 mm and 9 mm, between 3 mm and 8 mm, between 4 mm and 7 mm, or between 5 mm and 6 mm. For example, a venting slot 376can have a width of about 3 mm, about 3.5 mm, about 4 mm, about 4.5 mm, about 5 mm, about 5.5 mm, about 6 mm, about 6.5 mm, about 7 mm, about 7.5 mm, or about 8 mm. In some embodiments, a lid for a cooking device can have venting slots of two or more different widths.

[0119] The venting slot pitch (that is, the distance from the center of one venting slot to the center of an adjacent venting slot) can be configured to ensure enough moisture (e.g., steam) escape from the interior region of the cooking device to prevent steaming of food being cooked while minimizing the amount of fluid and / or grease that splatters into the surrounding cooking environment. In some embodiments, the venting hole slot is between about 5 mm and about 75 mm, for example about 10 mm, about 20 mm, about 30 mm, about 40 mm, about 50 mm, or about 60 mm. In some embodiments, the venting slot pitch can vary across different regions of the lid.

[0120] The lid 306 can be connected to the base 306 by a hinge 340, as shown, e.g., in FIGS. 12-16 and 18. Hinge 340 can be similar to hinge(s) 140 of the cooking device 100 and can enable the lid 306 to be moved between an open configuration, where the cooking plate 304 of the cooking device is exposed, and a closed configuration, where the lid 306 covers the cooking plate 304. As shown in FIGS. 22A-22B, on the rear side 300b of the cooking device 300 where the hinge 340 connects to the base 302, the base 302 can include a protruding button 346 connected to a microswitch (not shown) that is configured to provide input to a control unit of the cooking device 300 indicating a position of the lid 306 so that the control unit can indicate to the user via the control interface 330 whether the lid 306 is in an open configuration or a closed configuration. In some embodiments, when the button 346 is depressed, the control unit determines that the lid 306 is in a closed position. When the button 346 is released, due to movement of the lid 306 from a closed position to an open position, a signal can be sent from the microswitch connected to the button 346 to the control unit, indication that the lid 306 is now in an open position. The control unit can increase the temperature of the heating element to compensate for the loss of heat due to the lid 306 being in the open position. This ensures a sufficient Maillard reaction occurs when cooking food. When the lid 306 is placed back to the closed position, the button 346 is depressed, and the control unit lowers the heat on the heating element back to its original power level. This can increase the longevity of the cooking deviceAtty Docket No.: 057664-750001WO300 by preventing components of the cooking device 300 from overheating. For example, if the cooking plate 306 that is heated by the heating element is coated in a protective or non-stick coating, decreasing the temperature of the heating element when the button 346 is depressed can protect the coating from degrading due to overheating when the lid 306 is closed. In some embodiments, the control unit controls the heating element based on position of the button 346 without the need of additional input from the user.

[0121] The base 302 can comprise a recessed cavity that houses a heating element 316 for heating the cooking plate 304, as shown in FIG. 23. The base 302 can also comprise a through- hole 322 for receiving a grease trap 355, as shown in FIG. 28. The grease trap 355 extends from the top surface of the base 302, through the entirety of the base 302, and to the bottom surface of the base 302. The grease trap 355 can be offset from a front edge of the base 320, and be vertically parallel with the cooking plate, and heating element. The grease trap 355 can have any cross-sectional shape, such as a rectangular shape, a circular shape, an oblong shape, etc. In some embodiments, the grease trap 355 is a conduit, through-hole, pipe, and / or tube-like member that is fully sealed to prevent any fluid and / or grease passing through the grease trap 355 to leak into the base 320. The inlet of the grease trap 355 is configured to receive fluid and / or grease from the cooking plate. The outlet of the grease trap 355 is configured to open up to the grease collection tray 350, positioned underneath the base 320. Additional features of the base 302, grease trap 355, and / or grease collection tray 350 can generally be like those of the base 102, grease trap 155, and / or grease collection tray 150, respectively, of the cooking device 100.

[0122] As shown in FIGS. 24-26, the cooking plate 304 can be a grill-like plate with a ribbed surface configured to mimic the grating on a grill (FIGS. 24-25) or a smooth plate. In some embodiments, the cooking plate 304 can be configured to be removed from the cooking device and swapped with another cooking plate with a different surface geometry.

[0123] The cooking plate 304 can include a raised outer rim 304a, a cooking surface 304b, a grease trough 304c, and an outlet 304d into a grease trap 355. Fluid and / or grease that drains from the cooking surface 304b through the outlet 304d can be funneled through the grease trap 355 and onto the grease collection tray 350 to prevent excess fluid and / or grease buildup on the cooking surface 304b. These features can be similar to the analogous features (the outer rim 104a, cooking surface 104b, grease trough 104c, outlet 104d, grease trap 155, and grease collection tray 150) of the cooking device 100 and will not be described in detail.Atty Docket No.: 057664-750001WO

[0124] The collection tray 350 is positioned below the bottom surface of the base 302 and below the grease trap 355. In some embodiments, the collection tray 350 is rectangular in shape, and includes features to secure the collection tray to the bottom surface of the base 302, and also a volume to store fluid and / or grease therein. A volume 352 is formed by sidewalls 354, where the volume 352 is configured to collect fluid and / or grease passing from the cooking plate 304, through the grease trap 355, and out the bottom of the base 302. Additionally, tabs 365 extend from the sidewalls parallel to the surface supporting the base 302 to engage with corresponding features positioned on the bottom surface of the base 302. The tabs 356 can slide along the corresponding feature of the base 302 to secure the tray 350 to the base in a vertical direction, but allow movement in a horizontal direction to allow a user to remove and empty the tray 350. In some embodiments, as shown in FIG. 34, one or more of the sidewalls 354 can include bulging portions (354a, 354b) that protrude inward toward the center of the volume 352. These bulging portions can function as wave breakers that control the sloshing of fluid and / or grease that is collected in the volume 352.

[0125] As shown in FIG. 28, the grease collection tray 355 is spaced apart from the cooking plate. In some embodiments, the grease trap 355 extends away from the cooking plate and / or extends toward the grease collection tray 350 in a longitudinal manner (e.g, the longest dimension of the grease trap 355 is its length / longitudinal axis). For example, the grease trap 355 can extend along a first axis (e.g, a longitudinal axis), and the grease collection tray 350 can be spaced apart from the cooking plate by a distance along the first axis. One or more surfaces of the grease collection tray 350 (e.g., the bottom surface) can extend along a plane orthogonal to the first axis. The grease collection tray 350 can be moved and / or removed along a second axis perpendicular to the first axis. For example, the grease trap 355 can extend vertically along a first axis, and the grease collection tray 350 can be moved horizontally along a second axis when being removed from the cooking device 100 so as not to collide with the grease trap 355.

[0126] In some embodiments, the grease collection tray 350 is positioned in a non-heated area so as to thermally insulate collected fluid and / or grease from the heating element, and by extension, the heated area in which food products are cooked. By moving and storing byproducts (e.g., fluid and / or grease) associated with the food products away from the heated area, where the byproducts could potentially evaporate or burn, vapor and / or smoke production can be reduced. For example, the non-heated area can maintain a temperature below a smoke point of grease so that smoke production is prevented. The smoke point can include any temperature that corresponds to a smoke point of an oil and / or fat, such as about 200, about 250,Atty Docket No.: 057664-750001WO about 300, about 350, about 400, about 450, about 500, and about 550 degrees Fahrenheit. In some embodiments, the grease collection tray 350 can be spaced apart from and / or positioned vertically beneath the heated area so as to thermally insulate the byproducts from the heating element. The grease trap 355 can extend between the heated area and the non-heated area to transport the byproducts generated in the heated area into the non-heated area. In some embodiments, the grease trap 355 extends through an insulating gap, such as an air gap or a vacuum gap, positioned between the heated area and the non-heated area. In some embodiments, the grease trap 355 extends through an insulating body and / or element positioned between the heated area and the non-heated area. The insulating body and / or element can circumferentially surround at least a portion of the grease trap 355. For example, the insulating body can include non-conductive portions of the base 302 disposed between the heated area and the non-heated area which surround the grease trap 355 on all sides. The insulating body can thermally and spatially separate the heated area from the non-heated area in such a manner.

[0127] Certain exemplary implementations have been described to provide an overall understanding of the principles of the structure, function, manufacture, and use of the systems, devices, and methods disclosed herein. One or more examples of these implementations have been illustrated in the accompanying drawings. Those skilled in the art will understand that the systems, devices, and methods specifically described herein and illustrated in the accompanying drawings are non-limiting exemplary implementations and that the scope of the present invention is defined solely by the claims. The features illustrated or described in connection with one exemplary implementation may be combined with the features of other implementations. Such modifications and variations are intended to be included within the scope of the present invention. Further, in the present disclosure, like-named components of the implementations generally have similar features, and thus within a particular implementation each feature of each like-named component is not necessarily fully elaborated upon.

[0128] Approximating language, as used herein throughout the specification and claims, may be applied to modify any quantitative representation that could permissibly vary without resulting in a change in the basic function to which it is related. Accordingly, a value modified by a term or terms, such as “about,” “approximately,” and “substantially,” are not to be limited to the precise value specified. In at least some instances, the approximating language may correspond to the precision of an instrument for measuring the value. Here and throughout the specification and claims, range limitations may be combined and / or interchanged, such rangesAtty Docket No.: 057664-750001WO are identified and include all the sub -ranges contained therein unless context or language indicates otherwise.

[0129] One skilled in the art will appreciate further features and advantages of the invention based on the above-described implementations. Accordingly, the present application is not to be limited by what has been particularly shown and described, except as indicated by the appended claims. All publications and references cited herein are expressly incorporated by reference in their entirety.

[0130] What is claimed is:

Claims

Atty Docket No.: 057664-750001WOCLAIMS1. A cooking device, comprising: a base, comprising: a top surface; a bottom surface arranged opposite the top surface; a recessed cavity arranged in the top surface; a heating element arranged within the recessed cavity; and a through-hole passing from the top surface to the bottom surface, wherein the through-hole comprises an inlet at the top surface and an outlet at the bottom surface; a cooking plate positioned on the top surface of the base and comprising a nozzle configured to direct a fluid from the cooking plate to the through-hole; and a grease collection tray selectively positioned on the bottom surface of the base and positioned underneath the outlet of the through-hole.

2. The cooking device of claim 1, wherein the cooking plate further comprises a grease trough extending along an edge of the cooking plate, wherein the nozzle in the cooking plate is formed in the grease trough.

3. The cooking device of claim 2, wherein a cooking surface of the cooking plate is slanted toward the grease trough.

4. The cooking device of any one of claims 1-3, wherein the grease collection tray is configured to be removable from the base.

5. The cooking device of any one of claims 1-4, wherein the through-hole is offset from a front edge of the base.

6. The cooking device of any one of claims 1-5, wherein the through-hole is fully encapsulated by the base.

7. The cooking device of any one of claims 1-6, wherein the grease collection tray is positioned vertically below the cooking plate and the heating element.Atty Docket No.: 057664-750001WO8. The cooking device of any one of claims 1-7, wherein the grease collection tray is removed from the base along an axis that is perpendicular to the outlet of the through-hole.

9. The cooking device of any one of claims 1-8, wherein the grease collection tray is thermally insulated from the heating element via the base.

10. The cooking device of any one of claims 1-9, wherein the through-hole is positioned horizontally between a control interface positioned on a front surface of the base and the heating element.

11. A cooking device comprising: a base comprising: a recessed cavity arranged in a top surface; and a heating element arranged within the recessed cavity; a cooking plate positioned on the top surface of the base; and a lid configured to cover the cooking plate, the lid comprising: a flat region; and a slanted region oriented at an angle relative to the flat region and comprising an opening.

12. The cooking device of claim 11, wherein the base further comprises a through-hole, the cooking plate further comprises a nozzle, and the cooking device further comprises a grease collection tray connected to an underside of the base beneath the through-hole.

13. The cooking device of claim 12, wherein the cooking plate further comprises a grease trough extending along an edge of the cooking plate, wherein the nozzle in the cooking plate is formed in the grease trough.

14. The cooking device of claim 13, wherein a cooking surface of the cooking plate is slanted toward the grease trough.

15. The cooking device of any one of claims 12-14, wherein the grease collection tray is configured to be removable.Atty Docket No.: 057664-750001WO16. The cooking device of any one of claims 11-15, wherein the slanted region of the lid forms a perimeter around the flat region of the lid.

17. The cooking device of any one of claims 11-16, wherein the slanted region of the lid comprises: a first slanted region arranged on a first side of the lid; and a second slanted region arranged on a second side of the lid.

18. The cooking device of claim 17, wherein the flat region is between the first slanted region and the second slanted region.

19. The cooking device of any one of claims 11-18, wherein the angle at which the slanted region of the lid is oriented relative to the flat region is at least 90 degrees.

20. The cooking device of any one of claims 11-19, wherein the opening in the lid is oblong in shape.

21. The cooking device of any one of claims 11-20, wherein the opening in the lid comprises a plurality of openings.

22. A fluid management system, comprising: a cooking surface; a conduit configured to transport fluid, the conduit extending from the cooking surface along a longitudinal axis; and a tray configured to receive fluid from the conduit, the tray being spaced apart from the cooking surface by a distance along the longitudinal axis.

23. The fluid management system of claim 22, wherein the cooking surface comprises a trough and an outlet.

24. The fluid management system of claim 23, wherein the cooking surface is configured to drain fluid into the trough and through the outlet.

25. The fluid management system of claim 23 or claim 24, wherein the conduit is configured to receive fluid from the outlet of the cooking surface and to transport fluid into the tray.Atty Docket No.: 057664-750001WO26. The fluid management system of any one of claims 22-25, wherein the tray is removably attachable to a cooking device.

27. The fluid management system of any one of claims 22-26, wherein the tray is positioned vertically below the conduit and the cooking surface.

28. The fluid management system of any one of claims 22-27, wherein the tray further comprises a bottom surface positioned below the receiving volume and extending along a plane orthogonal to the longitudinal axis.

29. The fluid management system of claim 28, wherein the bottom surface comprises at least one baffle protruding above the plane, the at least one baffle being configured to prevent fluid from spilling out of the tray.

30. The fluid management system of any one of claims 22-29, wherein the tray is configured to move along a second axis perpendicular to the longitudinal axis.

31. A fluid management system, comprising: a heating element configured to heat an area including a cooking surface, the heated area being configured to receive a food product; a conduit extending between the heated area and a non-heated area, the conduit being configured to transport fluid associated with the food product from the heated area to the nonheated area; and a tray positioned in the non-heated area, the tray being configured to store fluid received from the conduit, wherein the non-heated area is spaced apart from the heated area such that fluid stored in the tray is thermally insulated from the heating element.

32. The fluid management system of claim 31, wherein the heating element is attached to a cooking device, and wherein the tray is removably attachable to the cooking device at a position below the heating element.

33. The fluid management system of claim 31 or claim 32, wherein the conduit extends through a gap positioned between the heated area and the non-heated area.Atty Docket No.: 057664-750001WO34. The fluid management system of any one of claims 31-33, wherein the conduit extends through an insulating body positioned between the heated area and the non-heated area.

35. The fluid management system of claim 34, wherein the insulating body is configured to protect the fluid stored in the tray from heat emitted by the heating element.

36. The fluid management system of claim 34 or claim 35, wherein the insulating body circumferentially surrounds at least a portion of the conduit.

37. A grease management system, comprising: a heated area configured to receive a food product; a non-heated area spaced apart from the heated area; and a conduit extending between the heated area and the non-heated area, wherein the conduit is configured to transport grease generated by heating the food product from the heated area to the non-heated area, and wherein the non-heated area is configured to maintain a temperature below a smoke point of the grease.

38. The grease management system of claim 37, wherein the conduit extends through an insulating body positioned between the heated area and the non-heated area.

39. The grease management system of claim 38, wherein the insulating body is configured to thermally insulate the grease in the non-heated area from the heated area to reduce smoke production.

40. The grease management system of any one of claims 37-39, wherein the non-heated area is configured to store the transported grease in a tray, the tray being removable from the nonheated area.

41. The grease management system of any one of claims 37-40, wherein heat is configured to interact with the grease in the heated area and is prevented from interacting with the grease in the non-heated area.

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