A cooking appliance includes an oven body having an interior compartment and a door panel for accessing the interior compartment, wherein the interior compartment is sized to receive a food product; a removable heated tray positionable within the interior compartment, wherein the heated tray includes a top tray surface and a first heating source positioned below the top tray surface; and a second heating source positioned within the interior compartment.

A BBQ grill is disclosed having an easy way of disassembly and cleaning Grill rack rod set having terminal ends for coupling with barbeque grill outer frame, the set of rods uniformly spaced on the rack frame to form a grill. Each rod has a hollowed channel and an inclined frame to conduct melting fat to a grill side where it is collected.

An elevated rack device for preparing food includes a base to which a plurality of uprights is attached. Each upright extends substantially perpendicularly from the base proximate to a first end of the base. A rack is attached to the plurality of uprights distal from the base and extends substantially colinearly with the base toward a second end of the base. A food item can be positioned on a top of the rack with surfaces of the food item being substantially accessible to a user and the food item being slidable from the rack.

An add-on expansion module is provided that can be used with existing cooking appliances in order to allow the cooking appliance to perform multiple cooking functions. The module is designed to fit on top of a cooking appliance's vessel, with the cooking appliance's lid able to fit on the module. Therefore, the module does not require an additional lid to store. The module includes a support structure that may include one or more housings in which cooking accessories may be retained. The cooking accessories may carry out many cooking functions, including steam, air fry, smoke, sous vide, timed ingredient add, and food processor functions. The module further includes two openings that allow a user to access the contents of the vessel during the cooking process, for example to add or stir ingredients, without having to remove the module.

A cooking grate for a grill is provided having substantially hollow rungs in fluid communication with each other and/or with a substantially hollow border to provide improved thermal management and more efficient heat transfer.

A handle for a support structure in a cooking appliance. The handle may include an inner periphery and an outer periphery. The handle may include an opening defined by at least a forward member and a rearward member. The opening may extend from a top side to a bottom side of the handle. One or more inwardly facing contact surfaces of the handle may include a plurality of ribs.

A drippings collection assembly for collection of drippings during preparation of a food item includes a rack and a tray. The rack is positionable in a pan so that a grate of the rack is elevated above a bottom of the pan. The tray is selectively positionable under the rack so that a first end of the tray is positioned proximate to one of opposed ends of the rack and a second end of the tray is positioned on the pan beneath the other of the opposed ends of the rack. A depression is positioned in the tray adjacent to the second end collects drippings that fall from a food item that is positioned upon the rack.

An under-fired grill includes a grate formed with a spaced plurality of metal burner shields each having a curved top support surface and two downward extending legs, wherein food is placed directly on the grate formed by a plurality of top support surfaces of the burner shields for cooking. Each burner shield includes an integrated burner formed below the top support surface.

The present invention relates to a grill pan for a direct fired roast including a side wall, and a bottom surface of a grill pan main body surrounded by the side wall. The bottom surface includes: an oil collecting part concavely formed in the bottom surface along a lower end of the side wall; a plurality of lower ribs formed at an upper surface thereof with a first oil passage connected to the oil collecting part, and spaced apart from each other at a predetermined interval; a plurality of upper ribs located higher than the lower ribs, formed at an upper surface thereof with a second oil passage connected to the oil collecting part, and spaced apart from each other at a predetermined interval; and a heat outlet formed between a lower portion of the upper rib and an upper portion of the lower rib to discharge heat.

A stovetop cooking and grilling assembly for selective use with a stovetop includes a first housing that is configured as an oven. A second housing is coupled to and extends from an upper end of the first housing. A plurality of burners, which is gas-fired, is coupled to a top of the second housing. Each of a plurality of first grates is selectively couplable to a set of the burners. The set of the burners is configured to grill a food item that is positioned on the first grate. Each of a plurality of slots that is positioned through a front of the second housing is positioned for insertion of a respective tray. A plurality of orifices that is positioned through the top of the second housing is configured to permit drippings from the food item to flow into the second housing to be collected by the tray.