U.S. patent application number 16/231384 was filed with the patent office on 2019-06-06 for outdoor cooking station with griddle, system and method thereof.
The applicant listed for this patent is North Atlantic Imports, LLC. Invention is credited to Roger Dahle, Scott W. M. Stevenson.
Application Number | 20190167039 16/231384 |
Document ID | / |
Family ID | 66658205 |
Filed Date | 2019-06-06 |
![](/patent/app/20190167039/US20190167039A1-20190606-D00000.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00001.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00002.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00003.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00004.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00005.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00006.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00007.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00008.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00009.png)
![](/patent/app/20190167039/US20190167039A1-20190606-D00010.png)
View All Diagrams
United States Patent
Application |
20190167039 |
Kind Code |
A1 |
Dahle; Roger ; et
al. |
June 6, 2019 |
OUTDOOR COOKING STATION WITH GRIDDLE, SYSTEM AND METHOD THEREOF
Abstract
Embodiments of a griddle of the type for an outdoor cooking
station is provided herein. The griddle includes a flat cooking
surface with a splash guard extending along a periphery of the flat
cooking surface. The flat cooking surface defines a trough
positioned adjacent a rear end of the cooking surface such that the
trough includes a sloping surface extending downward toward a rear
opening defined in the splash guard along and adjacent the rear end
of the flat cooking surface. With this arrangement, as a user cooks
food on the griddle, unwanted grease may be pushed to the rear of
the griddle and into the trough so that the grease funnels down the
sloped surface and through the rear opening and into a grease
container centered below the rear opening.
Inventors: |
Dahle; Roger; (Providence,
UT) ; Stevenson; Scott W. M.; (Smithfield,
UT) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
North Atlantic Imports, LLC |
North Logan |
UT |
US |
|
|
Family ID: |
66658205 |
Appl. No.: |
16/231384 |
Filed: |
December 21, 2018 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
15885313 |
Jan 31, 2018 |
|
|
|
16231384 |
|
|
|
|
15582675 |
Apr 29, 2017 |
|
|
|
15885313 |
|
|
|
|
62452483 |
Jan 31, 2017 |
|
|
|
62331666 |
May 4, 2016 |
|
|
|
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
B65C 3/065 20130101;
B65F 1/1415 20130101; F24C 15/12 20130101; F24C 15/14 20130101;
A47J 37/0786 20130101; A47B 37/04 20130101; A47J 37/0704 20130101;
A47J 37/067 20130101; A47J 37/0682 20130101; A47J 2037/0795
20130101 |
International
Class: |
A47J 37/06 20060101
A47J037/06; B65F 1/14 20060101 B65F001/14; A47J 37/07 20060101
A47J037/07 |
Claims
1. An outdoor portable cooking station configured to manage
unwanted food byproduct, comprising: a frame extending to define a
front side, a rear side, a left side and a right side each
extending between a lower end and an upper portion, the frame
including multiple heating elements controlled along the front side
and coupled to the upper portion of the frame; and a griddle
configured to be supported by the upper portion of the frame and
positioned above the heating elements, the griddle including: a
flat cooking surface extending between a front end and a rear end
and extending between left end and a right end, each of the front
end and rear end of the flat cooking surface corresponding with the
respective front side and the rear side of the frame and each of
the left end and right end of the flat cooking surface
corresponding with the respective left side and right side of the
frame; a splash guard extending upward from the flat cooking
surface along each of the left and right ends and the front and
rear ends of the cooking surface, the splash guard extending upward
to define an interior surface and an exterior surface of the splash
guard, the splash guard extending along the rear end of the cooking
surface defining a rear opening therein, the rear opening extending
between the interior surface and the exterior surface of the splash
guard and positioned at a lower mid-portion of the splash guard
adjacent the rear end of the cooking surface; and a trough defined
in the cooking surface at a rear central portion of the cooking
surface and adjacent the rear end of the cooking surface, the
trough including a sloped surface extending downward toward the
rear opening defined in the splash guard.
2. The outdoor portable cooking station of claim 1, wherein the
sloped surface of the trough defines a top edge that directly
extends and depends from the cooking surface of the griddle, the
top edge of the trough extending to generally exhibit a
v-shape.
3. The outdoor portable cooking station of claim 2, wherein the top
edge extends from a point of the v-shape to opposing first and
second lower ends of the rear opening so as to define a first top
edge extending from the point to the first lower end of the rear
opening and to define a second top edge extending from the point to
the second lower end of the rear opening.
4. The outdoor portable cooking station of claim 2, wherein the
sloped surface of the trough comprises a lower valley portion, the
lower valley portion of the trough sloped downward toward the rear
opening and extending from the point of the v-shape directly toward
the rear opening.
5. The outdoor portable cooking station of claim 1, wherein the
trough only extends adjacent the rear end of the cooking surface
such that the griddle includes no other trough extending adjacent
the front end, the left end or the right end of the cooking
surface.
6. The outdoor portable cooking station of claim 1, wherein the
rear opening defined in the splash guard extends with an elongated
notch formed in a bottom edge of the splash guard.
7. The outdoor portable cooking station of claim 1, wherein the
splash guard comprises a front splash guard, a rear splash guard, a
left splash guard, and a right splash guard, the rear splash guard
having a rear guard height and the front splash guard having a
front guard height, the rear guard height being greater than the
front guard height, the left and right splash guards having a
tapering height between the rear splash guard and the front splash
guard.
8. The outdoor portable cooking station of claim 1, further
comprising a grease container having a container portion, the
container portion positioned directly below the rear opening of the
griddle so that food byproduct funnels along the sloped surface of
the trough and through the rear opening and into the container
portion of the grease container.
9. An outdoor portable cooking station configured to manage
unwanted food byproduct, comprising: a frame including a front
side, a rear side, a left side and a right side each extending
between a lower end and an upper portion, the frame including
multiple heating elements controlled along the front side and
coupled to the upper portion of the frame; and a griddle configured
to be supported by the upper portion of the frame and positioned
above the heating elements, the griddle including: a flat cooking
surface having a generally rectangular configuration extending
longitudinally between a left end and a right end and extending
laterally between a front end and a rear end; a splash guard
extending upward from the flat cooking surface along each length of
the left and right ends and the front and rear ends of the cooking
surface, the splash guard extending along the rear end of the
cooking surface defines a rear opening therein, the rear opening
positioned at, and defined in, a lower mid-portion of the splash
guard adjacent the rear end of the cooking surface; and a trough
defined in the cooking surface at a rear central portion of the
cooking surface and adjacent the rear end of the cooking surface,
the trough including a sloped surface extending downward toward the
rear opening defined in the splash guard.
10. The outdoor portable cooking station of claim 9, wherein the
sloped surface of the trough defines a top edge that directly
extends and depends from the cooking surface of the griddle, the
top edge of the trough extending to generally exhibit a
v-shape.
11. The outdoor portable cooking station of claim 10, wherein the
top edge extends from a point of the v-shape to opposing first and
second lower ends of the rear opening so as to define a first top
edge extending from the point to the first lower end of the rear
opening and to define a second top edge extending from the point to
the second lower end of the rear opening.
12. The outdoor portable cooking station of claim 10, wherein the
sloped surface of the trough comprises a lower valley portion, the
lower valley portion of the trough sloped downward toward the rear
opening and extending from the point of the v-shape directly toward
the rear opening.
13. The outdoor portable cooking station of claim 9, wherein the
trough only extends adjacent the rear end of the cooking surface
such that the griddle includes no other trough extending adjacent
the front end, the left end or the right end of the cooking
surface.
14. The outdoor portable cooking station of claim 9, further
comprising a grease container having a container portion, the
container portion positioned directly below the rear opening of the
griddle so that food byproduct funnels along the sloped surface of
the trough and through the rear opening and into the container
portion of the grease container.
15. A griddle configured to manage unwanted food byproduct,
comprising: a flat cooking surface having a generally rectangular
configuration extending longitudinally between a left end and a
right end and extending laterally between a front end and a rear
end; a splash guard extending upward from the flat cooking surface
along each length of the left and right ends and the front and rear
ends of the cooking surface, the splash guard extending along the
rear end of the cooking surface defines a rear opening therein, the
rear opening positioned at, and defined in, a lower mid-portion of
the splash guard adjacent the rear end of the cooking surface; and
a trough defined in the cooking surface at a rear central portion
of the cooking surface and adjacent the rear end of the cooking
surface, the trough including a sloped surface extending downward
toward the rear opening defined in the splash guard.
16. The outdoor portable cooking station of claim 15, wherein the
sloped surface of the trough defines a top edge that directly
extends and depends from the cooking surface of the griddle, the
top edge of the trough extending to generally exhibit a
v-shape.
17. The outdoor portable cooking station of claim 16, wherein the
top edge extends from a point of the v-shape to opposing first and
second lower ends of the rear opening so as to define a first top
edge extending from the point to the first lower end of the rear
opening and to define a second top edge extending from the point to
the second lower end of the rear opening.
18. The outdoor portable cooking station of claim 16, wherein the
sloped surface of the trough comprises a lower valley portion, the
lower valley portion of the trough sloped downward toward the rear
opening and extending from the point of the v-shape directly toward
the rear opening.
19. The outdoor portable cooking station of claim 16, wherein the
sloped surface of the trough extends downward from the first top
edge to the rear opening to funnel food byproduct through the rear
opening defined in the splash guard.
20. The outdoor portable cooking station of claim 15, wherein the
trough only extends adjacent the rear end of the cooking surface
such that the griddle includes no other trough extending adjacent
the front end, the left end or the right end of the cooking
surface.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] The present application is a continuation-in-part of U.S.
patent application Ser. No. 15/885,313, filed Jan. 31, 2018, which
claims the benefit of U.S. Provisional Application No. 62/452,483,
filed Jan. 31, 2017, the disclosures of which are hereby
incorporated by reference in their entirety. Further, the present
application is a continuation-in-part of U.S. patent application
Ser. No. 15/582,675, filed Apr. 29, 2017, which claims the benefit
of U.S. Provisional Application No. 62/331,666, filed May 4, 2016,
the disclosures of which are hereby incorporated by reference in
their entirety.
TECHNICAL FIELD
[0002] The present invention relates generally to outdoor cooking
stations and, more specifically, the present invention relates to
managing grease and food byproduct with the griddle of the cooking
station.
BACKGROUND
[0003] Barbequing has become a popular and pervasive tradition in
much of the world. A barbeque grill is a device for cooking food by
applying heat directly below a grill. There are several varieties
of grills but most fall into one of two categories, either gas
fueled or charcoal. Gas fueled grills typically use propane or
natural gas as a fuel source, with the gas flame either cooking the
food directly or heating grilling elements which in turn radiate
the heat necessary to cook the food. Grilling has become a popular
method of cooking food due to the unique flavors and texture
imparted to the food during the grilling process.
[0004] A griddle is a cooking device consisting of a broad flat
surface that can be heated using a variety of means and is used in
both residential and commercial applications for a variety of
cooking operations. The griddle is most commonly a flat metal plate
composed of cast or wrought iron, aluminum or carbon steel.
Griddles are commonly heated directly or indirectly by open flame
or electrical elements. Using a griddle placed directly on a
barbeque grill or over flame burners has also become popular when
cooking foods not as well suited for cooking directly on a grill
over an open flame.
[0005] One concern with griddle cooking is the grease and byproduct
build-up that inevitably occurs. Some griddles include a drain
system to manage the grease either on the side or front of the
griddle. Such locations keep the grease and byproduct in areas
relative to the griddle and cook station that are viewable and in
the region where the user is cooking, which is unsightly and still
provides the potential for grease to spill, spatter, and build-up
over the front side of the cooking station, often spreading to the
user's clothing.
BRIEF SUMMARY OF THE INVENTION
[0006] Embodiments of the present invention are directed to various
devices, systems, and methods for managing unwanted food byproduct
with a portable outdoor cooking station. In one embodiment, the
portable outdoor cooking station includes a frame and a griddle.
The frame extends to define a front side, a rear side, a left side
and a right side each extending between a lower end and an upper
portion. Further, the frame includes multiple heating elements
controlled along the front side and coupled to the upper portion of
the frame. The griddle is configured to be supported by the upper
portion of the frame and positioned above the heating elements. The
griddle includes a flat cooking surface, a splash guard, and a
trough. The flat cooking surface extends between a front end and a
rear end and extends between left end and a right end such that
each of the front end and rear end of the flat cooking surface
corresponds with the respective front side and the rear side of the
frame and each of the left end and right end of the flat cooking
surface corresponds with the respective left side and right side of
the frame. The splash guard extends upward from the flat cooking
surface along each of the left and right ends and the front and
rear ends of the cooking surface such that the splash guard extends
upward to define an interior surface and an exterior surface of the
splash guard. Further, the splash guard extends along the rear end
of the cooking surface defines a rear opening therein, the rear
opening extending between the interior surface and the exterior
surface of the splash guard and positioned at a lower mid-portion
of the splash guard adjacent the rear end of the cooking surface.
The trough is defined in the cooking surface at a rear central
portion of the cooking surface and adjacent the rear end of the
cooking surface such that the trough includes a sloped surface
extending toward the rear opening defined in the splash guard.
[0007] In another embodiment, the sloped surface of the trough
defines a top edge that directly extends and depends from the
cooking surface of the griddle, the top edge of the trough
extending to generally exhibit a v-shape. In another embodiment,
the top edge extends from a point of the v-shape to opposing first
and second lower ends of the rear opening so as to define a first
top edge extending from the point to the first lower end of the
rear opening and to define a second top edge extending from the
point to the second lower end of the rear opening. In still another
embodiment, the sloped surface of the trough includes a lower
valley portion, the lower valley portion of the trough sloped
downward toward the rear opening and extending from the point of
the v-shape directly toward the rear opening. In yet another
embodiment, the trough only extends adjacent the rear end of the
cooking surface such that the griddle includes no other trough
extending adjacent the front end, the left end or the right end of
the cooking surface.
[0008] In another embodiment, the rear opening defined in the
splash guard extends with an elongated notch formed in a bottom
edge of the splash guard. In still another embodiment, the splash
guard includes a front splash guard, a rear splash guard, a left
splash guard, and a right splash guard, the rear splash guard
having a rear guard height and the front splash guard having a
front guard height, the rear guard height being greater than the
front guard height, the left and right splash guards having a
tapering height between the rear splash guard and the front splash
guard. In another embodiment, the outdoor portable cooking station
further includes a grease container having a container portion, the
container portion positioned directly below the rear opening of the
griddle so that food byproduct funnels along the sloped surface of
the trough and through the rear opening and into the container
portion of the grease container.
[0009] In accordance with another embodiment of the present
invention, an outdoor portable cooking station configured to manage
unwanted food byproduct is provided. The outdoor portable cooking
station includes a frame and a griddle. The frame includes a front
side, a rear side, a left side and a right side each extending
between a lower end and an upper portion. The frame includes
multiple heating elements controlled along the front side and
coupled to the upper portion of the frame. The griddle is
configured to be supported by the upper portion of the frame and
positioned above the heating elements. The griddle includes a flat
cooking surface, a splash guard, and a trough. The flat cooking
surface extends to define a generally rectangular configuration,
extending longitudinally between a left end and a right end and
extending laterally between a front end and a rear end. The splash
guard extends upward from the flat cooking surface along each
length of the left and right ends and the front and rear ends of
the cooking surface such that the splash guard extending along the
rear end of the cooking surface defines a rear opening therein. The
rear opening is positioned at, and defined in, a lower mid-portion
of the splash guard adjacent the rear end of the cooking surface.
The trough is defined in the cooking surface at a rear central
portion of the cooking surface and adjacent the rear end of the
cooking surface such that the trough includes a sloped surface
extending toward the rear opening defined in the splash guard.
[0010] In another embodiment, the sloped surface of the trough
defines a top edge that directly extends and depends from the
cooking surface of the griddle, the top edge of the trough
extending to generally exhibit a v-shape. In a further embodiment,
the top edge extends from a point of the v-shape to opposing first
and second lower ends of the rear opening so as to define a first
top edge extending from the point to the first lower end of the
rear opening and to define a second top edge extending from the
point to the second lower end of the rear opening. In another
embodiment, the sloped surface of the trough comprises a lower
valley portion, the lower valley portion of the trough sloped
downward toward the rear opening and extending from the point of
the v-shape directly toward the rear opening. In another
embodiment, the trough only extends adjacent the rear end of the
cooking surface such that the griddle includes no other trough
extending adjacent the front end, the left end or the right end of
the cooking surface. In another embodiment, the outdoor portable
cooking station further includes a grease container having a
container portion, the container portion positioned directly below
the rear opening of the griddle so that food byproduct funnels
along the sloped surface of the trough and through the rear opening
and into the container portion of the grease container.
[0011] In accordance with another embodiment of the present
invention, a griddle configured to manage unwanted food byproduct
is provided. The griddle includes a flat cooking surface, a splash
guard, and a trough. The flat cooking surface extends to define a
generally rectangular configuration extending longitudinally
between a left end and a right end and extending laterally between
a front end and a rear end. The splash guard extends upward from
the flat cooking surface along each length of the left and right
ends and the front and rear ends of the cooking surface such that
the splash guard extending along the rear end of the cooking
surface defines a rear opening therein. The rear opening positioned
at, and defined in, a lower mid-portion of the splash guard
adjacent the rear end of the cooking surface. The trough is defined
in the cooking surface at a rear central portion of the cooking
surface and adjacent the rear end of the cooking surface such that
the trough includes a sloped surface extending toward the rear
opening defined in the splash guard.
[0012] In another embodiment, the sloped surface of the trough
defines a top edge that directly extends and depends from the
cooking surface of the griddle, the top edge of the trough
extending to generally exhibit a v-shape. In another embodiment,
the top edge extends from a point of the v-shape to opposing first
and second lower ends of the rear opening so as to define a first
top edge extending from the point to the first lower end of the
rear opening and to define a second top edge extending from the
point to the second lower end of the rear opening. In still another
embodiment, the sloped surface of the trough comprises a lower
valley portion, the lower valley portion of the trough sloped
downward toward the rear opening and extending from the point of
the v-shape directly toward the rear opening. In yet another
embodiment, the sloped surface of the trough extends downward from
the first top edge to the rear opening to funnel food byproduct
through the rear opening defined in the splash guard. In another
embodiment, the trough only extends adjacent the rear end of the
cooking surface such that the griddle includes no other trough
extending adjacent the front end, the left end or the right end of
the cooking surface.
[0013] In accordance with another embodiment of the present
invention, a method for managing grease at a cooking station is
provided. The method includes the steps of: supporting a griddle on
an upper portion of a frame of an outdoor cooking station with
heating elements coupled thereto, the griddle having a flat cooking
surface with an upstanding splash guard extending along a periphery
of the flat cooking surface such that the splash guard defines a
rear opening defined therein, the rear opening positioned centrally
adjacent a rear side of the cooking surface; and funneling grease
from the cooking surface along a trough having a sloped surface
extending downward to the rear opening defined in the splash guard
such that the trough is defined in the cooking surface adjacent the
rear opening along a mid-rear portion of the cooking surface.
[0014] In another embodiment, the method step of funneling includes
funneling the grease from a top edge of the sloped surface defined
in the flat cooking surface such that the top edge of the sloped
surface extends with a v-shape, the v-shape defining a periphery of
the trough. In another embodiment, the method step of funneling
includes funneling the grease from the top edge, the top edge
extending from a point region to a first lower end of the rear
opening to define a first top edge and extending from the point
region to a second lower end of the rear opening to define a second
top edge, the first and second top edges defining the v-shape. In
another embodiment, the method step of funneling includes funneling
the grease to a single trough only extending adjacent the rear side
of the cooking surface such that the griddle includes no other
trough extending adjacent the front end, the left end or the right
end of the cooking surface.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS
[0015] The foregoing and other advantages of the invention will
become apparent upon reading the following detailed description and
upon reference to the drawings in which:
[0016] FIG. 1 is a perspective view of a portable outdoor cooking
station with a side shelf system, depicting the cooking station
with a griddle positioned thereon, according to one embodiment of
the present invention;
[0017] FIG. 2 is a top view of the portable outdoor cooking
station, depicting the cooking station without the griddle
positioned thereon, according to another embodiment of the present
invention;
[0018] FIG. 3 is an exploded view of the portable outdoor cooking
station and the side shelf system, according to another embodiment
of the present invention;
[0019] FIG. 3A is a top view of a side shelf, according to another
embodiment of the present invention;
[0020] FIG. 3B is a top view of another embodiment of a side shelf,
according to the present invention;
[0021] FIG. 4 is a bottom perspective view of a side shelf,
depicting hooks and ledges for the side shelf system, according to
another embodiment of the present invention;
[0022] FIG. 5 is a perspective view of the portable outdoor cooking
station and a side shelf system, according to another embodiment of
the present invention;
[0023] FIG. 6 is a perspective view of another embodiment of a
portable outdoor cooking station and a side shelf system, according
to the present invention;
[0024] FIG. 7A is a perspective top view of the side shelf system
of FIG. 6, according to another embodiment of the present
invention;
[0025] FIG. 7B is a perspective bottom view of the side shelf
system of FIG. 6, according to another embodiment of the present
invention;
[0026] FIG. 8 is a perspective view of another embodiment of a
portable outdoor cooking station and a side shelf system, according
to the present invention;
[0027] FIG. 9A is a perspective top view of the side shelf system
of FIG. 8, according to another embodiment of the present
invention;
[0028] FIG. 9B is a perspective bottom view of the side shelf
system of FIG. 8, according to another embodiment of the present
invention;
[0029] FIG. 10 is a perspective front view of one embodiment of a
griddle and outdoor cooking station, depicting a rear trough and
opening defined in a rear splash guard of the griddle, according to
the present invention;
[0030] FIG. 10A is an enlarged perspective view of the rear trough
and opening of the griddle of FIG. 10, according to another
embodiment of the present invention;
[0031] FIG. 11 is a perspective rear view of the griddle and
cooking station of FIG. 10, depicting a grease container positioned
below the rear trough and opening, according to another embodiment
of the present invention;
[0032] FIG. 11A is an enlarged perspective rear view of the grease
container and the rear trough of the griddle of FIG. 11, according
to another embodiment of the present invention;
[0033] FIG. 12 is a partial cross-sectional view of the griddle and
outdoor cooking station taken along section line A-A of FIG. 11,
according to another embodiment of the present invention;
[0034] FIG. 13 is a perspective front view of the griddle,
according to another embodiment of the present invention;
[0035] FIG. 14 is a bottom view of the griddle, according to
another embodiment of the present invention;
[0036] FIG. 15 is a side view of the griddle, according to another
embodiment of the present invention; and
[0037] FIG. 16 is a rear view of the griddle, according to another
embodiment of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0038] Referring to FIGS. 1 through 3, a portable outdoor cooking
station 10 with a side shelf system 12 is provided. Such cooking
station 10 is made for outdoor use and is sized and configured to
be readily moveable such that the cooking station 10 is portable.
Further, the portable outdoor cooking station may be of the type
that is gas heated. In one embodiment, the side shelf system 12 may
be sized and configured to maintain cooked or non-cooked food while
improving cleanliness of a food preparation surface. The side shelf
system 12 may also be sized and configured to maintain disposable
cleaning supplies. In addition, the side shelf system 12 may be
sized and configured to hold waste in a readily disposable manner
as well as improving cleanliness of a food preparation surface.
With this arrangement, the side shelf system 12 may be employed
with the cooking station 10.
[0039] The cooking station 10 may include a front side 14, a rear
side 16, a first side 18, and a second side 20, the front side 14
being the side a user may stand for cooking food and operating some
of the controls of the cooking station 10. The cooking station 10
may include a main body 22. The main body 22 may include a frame
structure 24 to which various housing or panel structures may be
attached. For example, the frame structure 24 may include panel
structures, such as a front wall 26, a rear wall 28, and first and
second walls 30, 32. In one embodiment, the main body 22 may not
include the rear wall 28. The first and second walls 30, 32 may
include vents 34 or openings therein. The front wall 26 may include
various components and controls positioned and secured therewith.
The main body 22 may include one or more heating elements, such as
four gas burners 35, extending between the front wall 26 and the
rear wall 28 or rear side 16 of the main body 22. The gas burners
may receive gas by rotating burner knobs 36 from an off-position to
an on-position. Such burner knobs 36 may be coupled to the front
wall 26 of the main body 22 and may each be aligned with a
corresponding gas burner. Each of the burner knobs 36 may include
the appropriate valves and components associated therewith
configured to control gas being supplied to the gas burners, as
known to one of ordinary skill in the art. Further, the main body
22 may also include an igniter switch 38. The igniter switch 38 may
be positioned on the front wall 26 or panel sized and configured to
ignite the particular gas burners corresponding with the burner
knobs 36 rotated to the on-position. The gas burners may be fueled
with gas, such as propane gas, with a propane gas tank (not shown)
or fueled with natural gas, which may be coupled to the gas burners
via a gas line 40 and connection valve 42 or the like. Although
only some of the primary components for operating the cooking
station 10 are described herein, the remaining components that may
be needed for proper functioning of the cooking station may be
incorporated herewith and into the cooking station 10 as known by
one of ordinary skill in the art.
[0040] The cooking station 10 may include four legs. The four legs
may extend downward from front and rear corners or sides of the
main body 22 to define first and second front legs 44, 46 and first
and second rear legs 48, 50. Further, the first front and rear legs
44, 48 may include one or more first cross-members 52 extending
therebetween. Similarly, the second front and rear legs 46, 50 may
include one or more second cross-members 54 extending therebetween.
Such one or more first and second cross-members 52, 54 may
stabilize and strengthen the legs and weight of the main body 22.
The one or more second cross-members 54 may include a gas tank
holder 56 coupled thereto such that a gas tank (not shown) may be
positioned on the gas tank holder 56 and be readily coupled to the
gas line 40. Furthermore, one or more first and second
cross-members 52, 54 may serve to hold and receive a lower shelf
58. Such lower shelf 58 may be employed for storing or maintaining
various cooking items and/or utensils or the like or anything
desired by the user. Each of the legs may include wheels, such as
two caster wheels 59 and two fixed wheels 61, positioned at or
adjacent to a lower end of each of the legs. For example, the
second front and rear legs 46, 50 may include the caster wheels 59
and the first front and rear legs 44, 48 may include the fixed
wheels 61. In another embodiment, only one of the first front and
rear legs 44, 48 or second front and rear legs 46, 50 includes
either the caster wheels or fixed wheels. In another embodiment,
the cooking station 10 may include at least two wheels 59 coupled
to a base of the frame structure 24 of the cooking station 10. In
this manner, the cooking station 10 may be readily moveable to a
desired location, thereby, providing portability to the cooking
station 10 as well as being readily employable for outdoor use at
most any desired suitable location.
[0041] In one embodiment, the cooking station 10 may be of the type
that can receive a griddle 60. The griddle 60 may include a flat
cooking surface 62 with upstanding walls 64 that may extend above
and along at least a portion of a periphery 66 of the flat cooking
surface 62. In one embodiment, the griddle 60 may include a trough
68 sized and configured to facilitate draining grease or unwanted
food by-product from the flat cooking surface 62. In one
embodiment, the trough 68 may extend along a front periphery 70 of
the flat cooking surface 62 that may extend to an open end 72 at or
adjacent to the front and first sides 14, 18 of the cooking station
10. The other end of the trough 68 may be closed or blocked so that
grease may only funnel toward the open end 72. The cooking station
10 may also include a grease catcher 74. Such great catcher 70 may
include a container portion 76 and a latch portion 78 that may be
latched over one of the upstanding side walls 64 of the griddle 60
such that the container portion 76 of the grease catcher 74 may be
positioned below the open end 72 of the trough 68. In this manner,
grease or food by-product may drain into the container portion 76
of the grease catcher 74 and, later, the grease catcher 74 may be
readily removed from the griddle 60 for removing any food
by-product therein. In another embodiment, the cooking station 10
may include a griddle of the type disclosed in commonly assigned
U.S. Non-Provisional patent application Ser. No. 15/582,675, the
disclosure of which is incorporated herewith in its entirety. In
another embodiment, the side shelf system 12 depicted herein may be
incorporated with other types of cooking stations, such as gas
heated grills, charcoal heated cooking stations, pellet heated
cooking stations or any other suitable outdoor portable cooking
stations.
[0042] Now with reference to FIGS. 1, 2, 3 and 3A, in another
embodiment, the cooking station 10 may include a first side shelf
80 and a second side shelf 82. The first and second side shelves
80, 82 may be removably secured to the respective first and second
sides 18, 20 of the cooking station 10. In another embodiment, the
first and second side shelves 80, 82 may be removably secured
adjacent a lower end 84 of the first and second walls 30, 32 of the
main body 22 such that the first and second side shelves 80, 82 may
extend from the cooking station 10 at a level lower than the
cooking surface 62 of the cooking station 10 or even at a level
lower than the burners 35 (FIG. 2) within the cooking station 10.
For example, in one embodiment, the first side shelf 80 may include
one or more frame extensions, such as a first extension 86 and a
second extension 88, each of which may extend from an inner side 90
of the first side shelf 80. The first and second extensions 86, 88
may be sized and configured to be coupled to the frame structure 24
or a portion of the frame structure 24 of the main body 22. For
example, the frame structure 24 may include a first sleeve 92 and a
second sleeve 94 with respective ends positioned adjacent the lower
end 84 of the first side wall 80. Such first and second sleeves 92,
94 may be sized and configured to receive the respective first and
second extensions 86, 88. Upon inserting the first and second
extensions 86, 88 into the respective first and second sleeves 92,
94, a securement device 96 may be, for example, rotated to readily
tighten and secure the first side shelf 80 to the frame structure
24. Similarly, the first side shelf 80 may be readily removed from
the frame structure 24 by loosening the securement device 96. In
this manner, the first and second side shelves 80, 82 may be
readily removed, replaced and/or upgraded.
[0043] As previously set forth, the cooking station 10 includes the
side shelf system 12. The side shelf system 12 may be incorporated
in one or both of the first and second side shelves 80, 82 or, as
depicted, in the first side shelf 80. In one embodiment, the side
shelf system 12 may include the first side shelf 80 and at least
one of a food pan 100, a cutting board 102, a holder device 104,
and hooks 106 (FIG. 4). The first side shelf 80 may include an
upper surface 110 defining an opening 112 therein. The upper
surface 110 may be a substantially flat surface and may be employed
as a work surface for assisting in the preparing of food to be
cooked. The opening 112 defined in the upper surface 110 may be
sized and configured to receive and hold the food pan 100 and/or
the cutting board 102. The upper surface 110 may extend to a
periphery 114 having a rectangular shape with peripheral side walls
116 or panels extending downward from the periphery 114 of the
upper surface 110 of the first side shelf 80.
[0044] With respect to FIGS. 3 and 3A, as set forth, the upper
surface 110 of the first side shelf 80 defines the opening 112
therein. The structure defining such opening 112 may be rectangular
in shape or a rectangular periphery. In one embodiment, each side
of such rectangular periphery may include an extension 120 that may
extend downward from the sides of the rectangular periphery.
Further, each extension 120 may include a ledge 122 that extends
inward from a lower end 124 of the extension 120 to define a depth
126. The depth 126 may define a distance or length from the ledge
122 to the upper surface 110 of the first side shelf 80. Such depth
126 may substantially correspond with a thickness 128 of a lip 130
of the food pan 100 and/or a cutting board thickness 132. In this
manner, upon positioning the food pan 100 and the cutting board 102
into the opening 112, a first surface or upward facing surface 134
of the cutting board 102 may be generally or substantially flush
with the upper surface 110 of the first side shelf 80.
[0045] In another embodiment, as depicted in FIGS. 3B and 4, the
first side shelf 80 may include a variation of the ledges extending
from extensions. In this embodiment, two of the extensions 120
extending from the opening 112 defined in the upper surface 110 of
the first side shelf 80 may not include ledges, but only a downward
extending extension 120. Such two extensions may extend from
opposite sides of the opening 112 defined in the upper surface 110
of the first side shelf 80. Further, two of the extensions 120 may
include a ledge 123. The two extensions 120 with the ledge 123 in
this embodiment may extend from opposing sides of the rectangular
shaped opening 112 defined in the first side shelf 80 such that
each ledge 123 may extend toward each other. The extensions 120
without the ledge 123 may extend downward so as to substantially
prevent lateral movement of the food pan 100 and/or the cutting
board 102 (see FIG. 2) positioned on the opposing extending ledges
123.
[0046] With reference back to FIGS. 1 and 3, as previously set
forth, the opening 112 defined in the first side shelf 80 may be
sized and configured to receive the food pan 100. The food pan 100
may include a basin portion 136 with four upstanding side walls 138
that extend from a bottom wall 140. The upstanding side walls 138
extend upward to the before-described lip 130. The lip 130 may
extend outward and/or transverse relative to the upstanding side
walls such that the lip 130 may extend continuously along an upper
periphery 142 of the food pan 100. In one embodiment, the lip 130
may extend outward or orthogonal relative to the upstanding side
walls 138 of the food pan 100. The lip 130 may extend outward so
that an underside surface of the lip 130 may be positioned on an
upper surface 144 of the ledge 122 extending from the extensions
120 of the first side shelf 80 and so that the basin portion 136 of
the food pan 100 may be suspended below the ledge 122.
[0047] In one embodiment, the food pan 100 may be made of a
stainless steel material, or any other suitable metallic material.
In another embodiment, the food pan 100 may be made of a polymeric
material. In another embodiment, the food pan 100 may include a
height 146 or depth of about 70 millimeters or about 2.8 inches or
in the range of about 2.5 inches to 3 inches. In another
embodiment, the height 146 of the food pan 100 may be in the range
of about 2 inches to 6 inches. In another embodiment, the food pan
100 may include a length 148 of about 320 millimeters or about 12.6
inches or in the range of about 10 inches to 14 inches or larger.
In another embodiment, the food pan 100 may include a width 150 of
about 220 millimeters or about 8.6 inches or in the range of about
6 inches to 10 inches.
[0048] Further, upon the food pan 100 being positioned over the
ledge 122, the cutting board 102 may be positioned within the
opening 112 defined in the first side shelf 80 such that the upward
facing surface 134 is substantially flush with the upper surface
110 of the first side shelf 80, as previously set forth. In one
embodiment, the cutting board 102 may be made of a wood material,
such as bamboo or any other suitable cutting board wood material.
In another embodiment, the cutting board 102 may be made of a
suitable polymeric material, such as plastic. The cutting board 102
may include substantially similar sizing as the length and width
dimensions of the food pan 100. The cutting board 102 may include
the upward facing surface 134 and a downward facing surface 152,
both of which may be interchangeable, depending upon how the user
positions the cutting board 102 into the opening 112 of the first
side shelf 80. Further, the cutting board 102 may include a
peripheral side 154 defining a depth or cutting board thickness 132
of the cutting board 102. As previously set forth, the depth may be
sized so that the upward facing surface 134 sits flush relative to
the upper surface 110 of the first side shelf 80.
[0049] The cutting board 102 may include a cutting board opening
156 defined therein. Such cutting board opening 156 may be
positioned adjacent the periphery or one side of the cutting board
102 and extend completely through the cutting board 102 as a
through hole. The cutting board opening 156 may be elongated and
sized so that a user can readily grasp the cutting board 102 to
remove or slightly lift the cutting board 102 from the opening 112
of the first side shelf 80 to access the food pan 100 or to readily
remove the cutting board 102 for, for example, cleaning purposes.
In this manner, a user may utilize the upward facing surface 134 of
the cutting board 102 for preparing food or for any purpose desired
by the user and the food pan 100 may be employed for placing cooked
food or non-cooked food. Further, the cutting board opening 156 may
be sized so that food or waste may be pushed or slid through the
cutting board opening 156.
[0050] With respect to FIGS. 3 and 5, as previously set forth, the
first side shelf 80 may also include a holder device 104. The
holder device 104 may be sized and configured to receive, for
example, a single paper towel roll 162 or for hanging cloth towels
or the like over a portion of the holder device 104. In one
embodiment, the holder device 104 may be coupled to an underside of
the first side shelf 80 and along or adjacent a front side 14 of
the first side shelf 80 of the cooking station 10. The holder
device 104 may be L-shaped with a first extension 164 and a second
extension 166 each of which may be elongated portions and a single
piece structure. The first extension 164 may include a length that
is shorter than the second extension 166. The first extension 164
may include coupling structure (not shown) for coupling to the
underside of the first side shelf 80 such that the first extension
164 may extend downward from the first side shelf 80. The second
extension 166 may extend from an end of the first extension 164 and
may extend substantially perpendicular or transverse relative to
the first extension 164 such that the second extension 166 may
extend substantially horizontal or parallel relative to the upper
surface 110 of the first side shelf 80. The second extension 166
may include a first bend 168 adjacent to a free end 172 of the
second extension 166 such that the first bend 168 extends upward.
The first and second extensions 164, 166 may be a single piece
structure with a second bend 170 defining the juncture between the
first and second extensions 164, 166. In this manner, the holder
device 104 may extend under the first side shelf 80 so that the
holder device 104 does not take away space from the upper surface
110 of the first side shelf 80 while also being at a convenient
location as the user is cooking or cleaning the cooking station 10
or other articles. In another embodiment, the holder device 104 may
be coupled to the frame structure 24 of the cooking station 10. In
another embodiment, the holder device 104 may be operatively
coupled to the frame structure 24 of the cooking station 10. In
another embodiment, the holder device 104 may be fixedly coupled
(meaning coupled to the first side shelf 80 or the frame structure
24 of the cooking station 10) so as to extend below the first side
shelf 80 in a generally horizontal manner relative to the upper
surface 110 of the first side shelf 80. In another embodiment, the
holder device 104 may be in the form of, for example, a cable with
latches on ends of the cable to couple at two separate positions on
the first side shelf such that the cable is sized to hold, for
example, a paper towel roll.
[0051] With reference to FIGS. 4 and 5, in another embodiment, the
cooking station 10 may include multiple hooks 106, FIG. 4 not
showing the holder device 104 for simplistic purposes. The first
side shelf 80 may include the multiple hooks 106, such as a first
hook 174, a second hook 176, a third hook 178, and a fourth hook
180. The multiple hooks 106 may be coupled to a portion of the
first and second extensions 86, 88 of the first side shelf 80. The
hooks 106 may be sized and configured to be attached to, latch, or
hang a garbage bag 163, such as a plastic garbage bag. The hooks
106 may be coupled, for example, adjacent to and below corners of
the opening 112 defined in the upper surface 110 of the first side
shelf 80 or adjacent to the ledge 122, 123. The hooks 106 may
include various structures for clipping, latching, grasping or
hanging an article, such as a waste or garbage bag 163. For
example, the hooks 106 may be in the form of a J-hook so as to
exhibit a J-shaped configuration. In one embodiment, the hooks 106
may define a downward extension 182, a base 184, and an upward
extension 186, the downward extension 182 being longer than the
upward extension 186. The downward extension 182 of each of the
hooks 106 may be coupled to the framework or a portion of one of
the first and second extensions 86, 88 of the first side shelf 80.
The base 184 may extend inward from the downward extension 182 and
the upward extension 186 extends upward from one end of the base
184 to a free end 188.
[0052] Each of the hooks 106 having the J-shaped configuration may
be mounted to an underside of the first side shelf 80 so as to be
positionably arranged to hold, for example, a waste bag directly
under the cutting board 102 such that each one of the hooks 106 may
face or extend outward relative to an oppositely positioned hook
106. For example, the first hook 174 may extend outward and face
toward the front side and the third hook 178 may extend outward and
face toward the rear side of the first side shelf 80 such that
oppositely positioned hooks 106 face opposite directions.
Similarly, the second hook 180 may extend outward and face toward
the front side of the first side shelf 80 and the fourth hook 180
may extend outward and face toward the rear side of the first side
shelf 80. In another embodiment, oppositely positioned hooks 106
having the J-shaped configuration may face or extend toward each
other. Upon positioning and attaching, for example, a plastic
garbage bag 163 on the hooks 106, a user may readily lift or remove
the cutting board 102 and drop waste into the garbage bag 163 or
the user may slide or push waste through the cutting board opening
156 to drop waste into the garbage bag 163. In this embodiment, the
user may not position the food pan 100 onto the ledges 123 of the
first side shelf 80.
[0053] With reference to FIGS. 1, 4, and 5, in another embodiment,
the user may include the food pan 100 onto the ledges 122, 123 (see
FIG. 3) with the cutting board 102 positioned over the food pan
100, and utilize only two of the hooks 106 of the first side shelf
80. For example, with the food pan 100 and cutting board 102
positioned within the first side shelf 80, the user may utilize the
first hook 174 and the second hook 176 to hang a garbage bag so
that the bag may be easily accessible along the front side 14 of
the cooking station 10. Similarly, the user may also effectively
utilize the first hook 174 and the third hook 178 so that the bag
may be accessible along the first side 18 of the cooking station
10. In this manner, the hooks 106 may be utilized while also
maintaining the benefits of the food pan 100 and the cutting board
102 of the side shelf system 12.
[0054] In another embodiment, the side shelf system 12 may include
a bottle opener device 190. The bottle opener device 190 may be
coupled to the first side shelf 80. In one embodiment, the bottle
opener device 190 may be fixed to the peripheral side wall 116,
such as a front peripheral side wall, of the first side shelf 80.
In another embodiment, the bottle opener device 190 may be
operatively coupled to the first side shelf 80 so as to be coupled
to a line that may hang from the first side shelf 80.
[0055] Now with reference to FIGS. 6, 7A, and 7B, another
embodiment of side shelf system 210 secured to a cooking station
212 is provided. This embodiment of the side shelf system 210 may
include similar structural features as that described and depicted
relative to the side shelf system 12 of FIGS. 1 and 3, except in
this embodiment the side shelf system 210 of the cooking station
212 may not include a food pan employed therewith. Similar to
previous embodiments, the side shelf system 210 of this embodiment
may include a side shelf 214 with an upper surface 216, the upper
surface 216 defining an opening 218 therein. Such opening 218 may
be sized and configured to receive a cutting board 220, the cutting
board 220 being readily removable from the opening 218. Further,
the side shelf system 210 may include a holder device 222 sized and
configured to hold, for example, a paper towel roll, or for hanging
cloth towels or for hanging cooking utensils or the like thereon.
In another embodiment, the side shelf system may include various
hooks 224 positioned and mounted to an underside 226 of the side
shelf 214. Such hooks 224 may be sized and configured for hanging a
waste bag, for example, such that the waste bag may be positioned
directly under the cutting board 220. Further, as in previous
embodiments, the side shelf may be removably coupled to frame
components of the cooking station 212. For example, sleeve
extensions 228 may extend from one side of the side shelf to couple
to the frame components of the cooking station 212.
[0056] Now with reference to FIGS. 8, 9A, and 9B, another
embodiment of a side shelf system 230 sized and configured to be
coupled to a portable outdoor cooking station 232 is provided. This
embodiment of the side shelf system 230 may include similar
structural features of previous embodiments of the side shelf
system (see FIGS. 1 and 3). For example, similar to previous
embodiments, the side shelf system 230 may include a side shelf 234
with an upper surface 236 extending to define a periphery 238. The
upper surface 236 of the side shelf 234 may define an opening 240
therein sized and configured to removably receive a cutting board
242. Such cutting board 242 may sit over ledges 244 extending
laterally inward from the opening 240 such that an upper surface of
the cutting board 242 may be somewhat flush or level with the upper
surface 236 of the side shelf 234. Further, the side shelf system
230 may include a holder device 246 sized and configured to hold a
paper towel roll or any other suitable utensil or cleaning
device.
[0057] In this embodiment, the side shelf system 230 may be coupled
to the cooking station 232 such that the upper surface 236 of the
side shelf 234 may be positioned somewhat level with burner
structure 248 of the cooking station 232 or level with an upper end
of a front panel 250 of the cooking station 232. The side shelf
system 230 may include a first coupling extension 252 and a second
coupling extension 254, each of which may be sized and configured
to couple to frame structure of the cooking station 232. For
example, the first and second coupling extensions 252, 254 of this
embodiment may extend downward from an underside 256 of the side
shelf 234 and adjacent one side of the side shelf 234 in a
direction perpendicular relative to the upper surface 236 of the
side shelf 234. Such first and second coupling extensions 252, 254
may be coupled to corresponding frame structure of the cooking
station 232 and may be in the form of sleeve structure, for
example. Further, in this embodiment, the upper surface 236 may
define venting structure 258 in the form of slots or narrow
openings extending along one side of the upper surface 236 adjacent
the burner structure 248 of the cooking station 232.
[0058] Now with reference to FIGS. 10 and 11, another embodiment of
an outdoor cooking station 300 sized to support a griddle 302
thereon is provided. The cooking station 300 may be portable and
include first and second side shelfs 304, 306 with, although not
depicted in FIG. 10, the structural features of a cutting board
sized to be suspended within an opening defined in one or both of
the first and second side shelves and may also include the various
accessory components adjacent to the side shelves, as depicted and
described in previous embodiments herein (see, e.g., FIG. 1). The
griddle 302 depicted in FIGS. 10 and 11 of this embodiment is the
griddle depicted in FIG. 6.
[0059] The griddle 302 may be sized and configured to be supported
by an upper portion 308 of the cooking station 300 with, for
example, gas flame burners 310 (FIG. 12) that may be employed with
any suitable burnable fuel, such as propane and natural gas. Such
griddle 302 may be employed with various components to manage
grease and to keep the user substantially clean of such grease. In
various embodiments of the present invention, components employed
to manage grease while cooking on the griddle 302 may include a
splash guard 312, a trough 314 cooperating with a through hole 316
(or otherwise referenced as a rear opening) defined in a rear
portion of the griddle 302, and a grease container 318, each of
which will be described in further detail herein.
[0060] With reference to FIGS. 13-16, the griddle may include an
upper side 320 and an underside 322 or bottom with a periphery 324
extending along and defining a rear side 326, a front side 328, a
left side 330 and a right side 332. The upper side 320 of the
griddle 302 may include a flat cooking surface 334 that may be
elongated and generally rectangular shaped to define a longitudinal
axis 336 so as to define a griddle length 338 and a griddle width
340, the griddle width 340 extending laterally relative to the
longitudinal axis 336. The cooking surface 334 with the rectangular
shape may also include a square shaped cooking surface. The flat
cooking surface 334 may also define a length and width that
substantially corresponds with the respective griddle length 338
and the griddle width 340, but for the depth of the plate material
extending along the periphery 324 of the griddle 302 to form the
splash guard 312. The flat cooking surface 334 may extend between a
rear end 342 and a front end 344 and between a left end 346 and a
right end 348 to define the flat cooking surface 334.
[0061] The splash guard 312 of the griddle 302 may extend upward
from the upper side 320 of the griddle 302 and along at least a
portion of the periphery 324 of the griddle 302. In one embodiment,
the splash guard 312 may extend continuously along the periphery
324 of the griddle 302. For example, the griddle 302 may include a
rear splash guard 350, a front splash guard 352, a left splash
guard 354, and a right splash guard 356 each extending along the
corresponding rear side 326, front side 328, left side 330 and
right side 332, respectively, of the periphery 324 of the griddle
302. The splash guard 312 may be sized and configured to block hot
spattering grease from out-side the periphery 324 of the griddle
302 as well as act as a barrier to prevent grease from spattering
or spilling over the griddle 302 and to the burners 310 (FIG. 12)
below the griddle 302.
[0062] The front splash guard 352 may be elongated to extend along
an entire length of the front end 344 of the cooking surface 334.
Further, the front splash guard 352 may extend upward directly from
the cooking surface 334 to define a front guard height 358. The
rear splash guard 350 may be elongated to extend along an entire
length of the rear end 342 or rear side 326 of the cooking surface
334 to define a rear guard height 360. Along a majority of the
length of the rear splash guard 350, the rear splash guard 350 may
extend directly from the cooking surface 334 along the rear end 342
to define the rear guard height 360. The rear guard height 360 may
be higher or greater than the front guard height 358. The left and
right splash guards 354, 356 may include similar profiles extending
between first and second ends 362, 364 thereof, the first end 362
of each of the left and right splash guards 354, 356 coupled to
opposite ends of the rear splash guard 350 and the second end 364
of each of the left and right splash guards 354, 356 coupled to
opposite ends of the front splash guard 352. The left and right
splash guards 354, 356 may extend directly from the cooking surface
334 along an entire length of the respective left and right ends
346, 348 of the cooking surface 334. The first end 362 of each of
the left and right splash guards 354, 356 may be higher or greater
in height than the second end 364 of each of the left and right
splash guards 354, 356 such that the left and right splash guards
354, 356 may taper or slope in height toward the second end 364.
With this arrangement, the second end 364 of the left and right
splash guards 354, 356 may be similar in height to the front splash
guard 352 and the first end 362 may be similar in height to the
rear splash guard 350 such that the upper periphery or top edge 366
of each of the splash guard provides a substantially continuous
transition (without abrupt changes in height) between the ends of
each of the splash guards and along the top edge 366 of the splash
guards. As set forth, the front splash guard 352 may be smaller in
height than the rear splash guard 350 so that the user can
effectively cook along the front side 328 of the griddle 302
without being impeded by the front splash guard 352 while also
substantially protecting the user from spattering grease.
[0063] With respect to FIGS. 10A and 11A, as previously set forth,
the griddle 302 may include the trough 314 sized and configured to
receive grease or other food byproduct. The trough 314 may extend
directly from the cooking surface 334 and may be positioned
adjacent the rear end 342 of the cooking surface 334. Further, in
one embodiment, the trough 314 may be integrally formed with the
cooking surface 334 of the griddle 302. In another embodiment, the
trough 314 may be a monolithic structure relative to the plate
material with the cooking surface 334 of the griddle 302. In one
embodiment, the trough 314 may define a sloped surface 370, sloping
downward toward and to the through hole 316. In another embodiment,
the trough 314 may be sloped so as to funnel the grease rearward to
the through hole 316. In another embodiment, the trough 314 may be
positioned along a mid-portion 372 of the rear splash guard 350 and
adjacent the rear end 342 of the cooking surface 334. In this
manner, the trough 314 may be sized and configured to receive
heated grease from the cooking surface 334 and sloped downward and
rearward to funnel grease to the through hole 316 at the rear side
326 of the griddle 302.
[0064] Further, the trough 314 may funnel grease to the through
hole 316 in a lateral rearward direction, as indicated by arrows
375, relative to the longitudinal axis 336 of the griddle 302. The
trough 314 may be sloped to define a downward angle 374 (FIG. 12)
relative to the cooking surface 334 and directly depending from the
cooking surface 334. Along a top edge 376 of the sloped surface 370
of the trough 314, the sloped surface 370 may extend generally from
a point 378 or region in the cooking surface 334 and extend to
opposite lower ends 380 defining the rear opening 316 such that the
top edge 376 of the trough 314 defines and exhibits a v-shape. The
top edge 376 of the sloped surface 370 may extend from the point
378 (or intersection region of the v-shape) to the opposite lower
ends 380 of the rear opening 316 to define a first top edge 382 and
a second top edge 384. The sloped surface 370 may extend with a
first sloped surface 386 and a second sloped surface 388, the first
and second sloped surfaces 386, 388 extending downward from the
first and second top edges 382, 384, respectively, to extend to a
bottom portion 390 or valley of the trough 314. The bottom portion
390 of the trough 314 may also be sloped downward to the rear
opening 316. The bottom portion 390 or valley of the trough 314 may
generally be aligned with and extend to a central portion along a
bottom edge 392 of the rear opening 316.
[0065] In one embodiment, the griddle 302 includes a single trough
314 extending only along the rear end 342 or rear portion of the
cooking surface 334 such that there are no other troughs extending
along the length of the front end 344, the left end 346 and the
right end 348 of the cooking surface 334. In another embodiment,
the trough 314 extends adjacent and along a central rear portion
394 adjacent the rear end 342 of the cooking surface 334. With this
arrangement, the trough 314 extending along the rear end 342 or
central rear portion 394 of the cooking surface 334 allows for the
user to push away the grease or unwanted food byproduct toward the
central rear portion 394 of the cooking surface 334, and not
forward or to the sides so that front and side portions of the
cooking surface 334 and cooking station 300 (FIG. 10) may be more
likely to be properly maintained and clean from unwanted
grease.
[0066] Further, in one embodiment, the previously set forth through
hole 316 or rear opening may be defined in the rear splash guard
350. Such through hole 316 defined in the rear splash guard 350 may
be sized and configured for receiving and feeding the grease or
food byproduct from the trough 314 and through the through hole 316
and off the cooking surface 334. In one embodiment, the through
hole 316 may be an elongated notch and may extend through a lower
portion 398 of the rear splash guard 350 such that an upper portion
of the rear splash guard may define an upper edge 396 of the
through hole 316. The elongated notch may be formed in a bottom
edge of the rear splash guard 350. In another embodiment, the
through hole 316 may be centered along the elongated length of the
rear splash guard 350 so as to be substantially centered and
aligned with a bottom portion 390 of the trough 314. In this
manner, the through hole 316 defined in the rear splash guard 350
may be positioned along the rear splash guard 350 at the
mid-portion 372, relative to a length, of the rear splash guard 350
and act in conjunction or cooperation with the trough 314 for
funneling grease along the trough 314 and away from the griddle
302.
[0067] Now with reference to FIGS. 11A and 12, in another
embodiment, the bottom edge 392 of the rear opening 316 may be
defined by a rear end portion 400 or rear end 402 of the trough
314. The rear end 402 or rear end portion 400 or bottom edge 392 of
the trough 314 may extend and be generally aligned with a plane 404
defined by an interior surface 406 of the rear splash guard 350. In
another embodiment, the rear end 402 may extend beyond the plane
404 defined by the interior surface 406 of the rear splash guard
350. In another embodiment, the rear end 402 of the trough 314 may
extend and be aligned with a plane defined by any one of the
interior surface or an exterior surface 408 of the rear splash
guard 350. In another embodiment, the rear end 402 of the trough
314 may extend beyond or further rearward than the plane 404 of the
interior surface 406 of the rear splash guard 350. With this
arrangement, the rear end portion 400 of the trough 314 may extend
and be sloped downward to and through the rear opening 316 in a
manner to facilitate grease and food byproduct to be appropriately
removed from the cooking surface 334 and griddle 302. Further, by
positioning the trough 314 and rear opening 316 at the rear side
326 of the griddle 302, the unsightly grease and food byproduct may
be moved out of view of the user.
[0068] Now with reference to FIGS. 11, 11A and 12, an embodiment of
the before-mentioned grease container 318 will now be described in
association with the griddle 302 and the cooking station 300. The
grease container 318 may include a container portion 410 and a
latch portion 412, the latch portion 412 extending upward from one
side and an upper edge 414 of the container portion 410. The
container portion 410 may exhibit an open top and may be sized and
positioned to readily catch drippings from the trough 314 of the
griddle 302. The latch portion 412 may include a free end 416 and
may extend generally with a c-shaped cross-section between the free
end 416 and the container portion 410. The latch portion 412 may be
sized and configured to couple directly to the upper portion 308 of
the cooking station 300. The griddle 302 may extend more rearward
than rear plane 418 defined by a rear surface 420 or rear frame
structure of the cooking station 300 such that the rear end 402 of
the trough 314 may also extend more rearward than the rear plane
418 defined by the rear surface 420 or rear frame structure of the
cooking station 300. As such, the latch portion 412 of the grease
container 318 may be sized so that, upon positioning the latch
portion 412 over the upper portion 308 of the cooking station 300,
the container portion 410 may be positioned directly below the rear
end 402 of the trough 314. In this manner, grease or food byproduct
may be funneled down the sloped surface 370 of the trough 314 so
that the grease and food byproduct may funnel directly into the
container portion 410 of the grease container 318. In another
embodiment, a latch portion of a grease container may couple
directly to the top edge 366 of the rear splash guard 350.
[0069] With reference to FIGS. 14 and 15, respective bottom and
side views of the griddle 302 are depicted. The underside 322 of
the griddle 302 may include one or more stabilizers 424. For
example, the one or more stabilizers 424 may be elongated
structures 426 with a v-shaped cross-section. The one or more
stabilizers 424 may be positioned and spaced so that the elongated
structures 426 extend along a length 338 of the griddle 302 or
parallel relative to the longitudinally axis 336 of the griddle
302. Such one or more stabilizers 424 may be directly welded
directly to the underside 322 of the griddle 302. With this
arrangement, the one or more stabilizers 424 may be positioned
along the underside 322 to stabilize the griddle 302 and
substantially prevent potential warping of the griddle 302 due to
over-heating.
[0070] Further, as depicted in FIGS. 14-16, the underside 322 of
the griddle 302 may include a heat guard 430 that may extend along
a front portion 432 of the underside 322 of the griddle 302. The
heat guard 430 may be positioned and extend longitudinally parallel
with the axis 336 so as to channel heat from bellowing out the
front side 328 of the griddle 302 where the user of the griddle 302
typically is positioned. Further, the underside 322 of the griddle
302 may include legs 434, such as four legs, positioned along the
left and right sides 330, 332 of the griddle 302. Such legs 434 may
be positioned within corresponding apertures defined in the upper
portion 308 of the cooking station 300 along the left and right
sides 330, 332 of the cooking station 300 (see FIGS. 10 and
11).
[0071] The griddle 302 may be manufactured from metallic materials,
such as, carbon steel, cast iron, stainless steel, or aluminum, or
various metal alloys, or composite layering of materials, or any
other suitable cooking surface material known in the art, such as
porcelain coated materials. In one embodiment, the metallic
materials may be manufactured using cold rolled steel processes, or
hot rolled steel techniques, or any other known manufacturing
process, such as casting or stamping, as known in the art. The
various plate components of the griddle 302 may include a thickness
of 5-6 millimeters, but is not so limited, as such thickness of the
various components of the griddle 302 may range, for example,
between 4-10 millimeters. Also, portions of the griddle, such as
the trough 314, rear opening 316, and splash guards 312 may be
formed by employing cutting and bending techniques from sheet or
plate material to form the griddle 302 as well as forming portions
to the griddle with welding techniques, or employing any other
known process or techniques to form the griddle 302, as known by
one of ordinary skill in the art.
[0072] Further, the various structural components of the various
embodiments of the cooking station and the side shelf system and
any other structural components set forth herein may be formed of
various metallic materials, such as steel, stainless steel, copper,
aluminum or any other suitable material with high temperature
ratings, such as various suitable polymeric materials, and be
formed from known structural components, such as sheet metal at
various gauges/thicknesses or other known metallic structures, such
as tubing or the like, and may be formed and manufactured through
various known processes in the art, such as casting, welding,
rolling, bending, fastening, etc., as known by one of ordinary
skill in the art.
[0073] While the invention may be susceptible to various
modifications and alternative forms, specific embodiments have been
shown by way of example in the drawings and have been described in
detail herein. Further, the structural features of any one
embodiment disclosed herein may be combined or replaced by any one
of the structural features of another embodiment set forth herein.
However, it should be understood that the invention is not intended
to be limited to the particular forms disclosed. Rather, the
invention includes all modifications, equivalents, and alternatives
falling within the spirit and scope of the invention as defined by
the following appended claims.
* * * * *