| 摘要 |
A cooking system for separating and storing fatty liquids away from edible food either during or after cooking. The system includes a cooking apparatus having a body portion for cooking food. A fatty liquid reservoir mounted on the cooking apparatus is in fluid communication with the body portion. A pressure reducing device is in fluid communication with the reservoir and generates a pressure differential of sufficient magnitude to deliver a fatty liquid from the body portion to the reservoir. The system allows a user to cook food while removing excess liquid fat, grease or the like in order to scavenge away the unwanted fatty liquid from the cooking environment to a storage area where the liquid is safely quarantined. Once quarantined, the hot fatty liquid can be allowed to cool so that it can be eventually discarded in an environmentally beneficial manner.
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