CONTACT GRILL WITH PASSIVE SMOKE REDUCTION
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United States of America
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Dec 9, 2021
app pub date -
Oct 3, 2019
filing date -
Oct 3, 2019
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Abstract
Contact grill designs with features that reduce the production of smoke and that otherwise diffuse smoke to reduce the visibility of the smoke as such smoke made up of a combination of steam and burned grease is generated during the cooking of a food product such as a meat product. Contact grills make use of passive air flow in one or both of upper and lower grill housings to reduce production of smoke and to better diffuse smoke to reduce smoke visibility exiting a cooking chamber of the contact grill.
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