公开(公告)号：US10743713B2

公开(公告)日：2020-08-18

申请号：US15786183

申请日：2017-10-17

Applicant: WHIRLPOOL CORPORATION

Inventor： Yifan Wang ,  John Jay Myers ,  Karen Mazza ,  Laura Battiston

IPC: A47J37/10 ,  F24C15/16 ,  A21B3/15

Abstract: A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.

公开(公告)号：US20190110482A1

公开(公告)日：2019-04-18

申请号：US15786183

申请日：2017-10-17

Applicant: WHIRLPOOL CORPORATION

Inventor： Yifan Wang ,  John Jay Myers ,  Karen Mazza ,  Laura Battiston

IPC: A21B3/15 ,  B65D81/26 ,  A47J37/00

Abstract: A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.