| 摘要 |
A grill surface or pan (100) provide for the removal of fats and oils by supporting the foodstuffs on ribs (150, 150') that slope downward such that the intervening regions form channels (145, 145') for transporting fluids to the edge of the pan, and away from the cooking foodstuffs. The draining channels are interrupted by intervening ribs (140, 140') of a lower height than the first set of foodstuff supporting ribs. The intervening ribs have a series of slits (144) or holes formed in their apex to enable the direct cooking of the foodstuff by radiant heat from a flame or heating source disposed underneath the grill surface. The grill surface may be combined in a pan that provides a peripheral fluid collecting channels (130) at the termination or junction of the draining channels disposed between the sets of rib food supporting and slotted or perforated ribs. |
