Abstract:
A grill for indoor cooking includes a base which has a grilling surface on a top surface thereof and a stanchion which extends vertically from the base. The grill also includes a filter unit which has a hood having a downwardly-depending post which telescopically engages the stanchion such that the filter unit is selectively positionable in a vertical direction relative to the base. The filter unit includes a selectively removable filtering element for removing contaminants from a medium which emanates from the grilling surface into the air during grilling. A ventilation system creates an air flow for drawing the medium through the filtering element.

Description:
BACKGROUND 
     1. Field of the Disclosure 
     The present disclosure relates generally to indoor grills and more particularly to a free-standing, indoor grill which includes a height adjustable filter unit for cleaning the smoke, fumes and other contaminants which inundate the air as a result of grill-style cooking. 
     2. Description of the Related Art 
     Outdoor charcoal or gas barbecuing is a popular method of cooking and preparing various foods such as meats, poultry, fish and vegetables and manufacturers have enjoyed great commercial success providing outdoor barbecues and accessories in the United States and elsewhere. Part of the popularity of outdoor barbecuing can be attributed to the unique blend of smell, flavor and look the briquettes convey to the meat, fish, and/or vegetables which is often referred to as “barbecue”, “smoke” or “charcoal” flavor. However, due to the obvious safety concerns of burning briquettes indoors, barbecuing has typically been recognized as an outdoor cooking activity. 
     Recently, however, manufacturers have been looking for ways to manufacture grills for barbecuing indoors which imitate the various cooking advantages of outdoor barbecues, e.g., the smell, taste and look of barbecued food. For example, electric indoor barbecues provide one method of safely barbecuing indoors and some of these designs include electric hotplates with grill-like surfaces for conveying a grill like look to the food and for allowing the fat/grease to drip from the food onto the heating element to flavor and/or “smoke” the food. 
     However, since the amount of dripping fat differs among various food types, e.g., chicken versus sausage, the amount of smoke emanating from the heating elements is often difficult to control which can quickly spoil the charm of indoor barbeque grilling. Moreover and especially with indoor grilling, the smoke and/or fumes emanating off the heating elements should be filtered prior to introduction into the surrounding area. As a result and due to the convenience of other cooking methods and appliances such as ovens and stoves which offer a wider range of cooking options, e.g., baking, broiling, frying, etc., indoor barbecuing is not commonplace. 
     U.S. Pat. No. 5,404,801 to Holland discloses an outdoor barbecue unit which includes a replaceable filtration element for removing contaminants from the smoke as the smoke exits a smoke exhaust cylinder mounted atop the barbecue hood. U.S. Pat. No. 4,827,903 to Kim discloses a table mounted cooker which includes a filter which removes contaminants from the smoke exhaust as the smoke exhaust is drawn through a chimney or ventilation system. Movement of the filter relative to the cooking surface is limited to removal of the filter from the unit, i.e., the filter is not positionable relative to the cooking surface. 
     As can be appreciated, these units are somewhat complicated and may not be suitable for ordinary indoor use. Moreover, separate ventilation systems or exhaust connections may be required which, again, are typically not suitable for ordinary indoor use. Thus, there exists a need to develop a free-standing, easy-to-use indoor grill having a height-adjustable filter unit for filtering contaminants, fumes and odors which emanate from the grilling surface during grilling. 
     SUMMARY 
     The present disclosure relates to a free-standing grill for indoor cooking which includes a base having a grilling surface on the top surface thereof and a stanchion which extends vertically from the base. The grill also includes a filter unit which has a hood having a downwardly-depending post which telescopically engages the stanchion of the base such that the filter unit can be selectively positioned in a vertical direction relative to the base and the grilling surface. Preferably, the filter unit includes a selectively removable filtering element for removing contaminants from a medium (i.e., smoke, fumes, odor, contaminants, etc.) which emanates from the grilling surface into the air during grilling. A ventilation system creates an air flow for drawing the medium through the filtering element for cleaning. 
     In one embodiment, the filter unit includes a hinge which permits pivotable movement of the filter unit relative to the base. The grill may also include a pair of locking tabs which cooperate to selectively position and lock the filter unit at various positions above the grilling surface. 
     In another embodiment, the ventilation system includes a motor which operates a fan for creating the air flow to draw the medium and contaminants through the filtering element. Preferably, the fan includes a variable switch which regulates the speed of the fan and the resulting air flow of the medium and contaminants through the filtering element. 
     In still yet another embodiment, the base includes an inner peripheral edge which defines a furrow between the inner peripheral edge and the grilling surface. Preferably, the furrow is dimensioned to collect cooking excretions which result during cooking. The grilling surface may be contoured and/or include a plurality of raised projections having grooves defined therebetween which cooperate to direct the flow of cooking excretions into the furrow. The base may also include a selectively removable trap for collecting the cooking excretions from the furrow and/or grilling surface. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     FIG. 1 is a top, perspective view of an indoor grill according to the present disclosure showing a filter unit in cooking position and a grease trap shown in phantom; 
     FIG. 2 is a front view of the indoor grill of FIG. 1; 
     FIG. 3 is a right side view of the indoor grill of FIG. 1 with a fan motor shown in phantom; 
     FIG. 4 is a rear view of the indoor grill of FIG. 1; 
     FIG. 5 is a top view of the indoor grill of FIG. 1 with a ventilation system shown in phantom; 
     FIG. 6 is a bottom view of the indoor grill of FIG. 1 showing the grease trap in phantom; 
     FIG. 7 is a top, perspective view of the indoor grill of FIG. 1 showing the filter unit in a collapsed, non-telescoped, position; and 
     FIG. 8 shows the view taken along line  8 — 8  of FIG.  4 . 
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     Referring now to the drawings in which like reference numerals identify similar or identical components throughout several views, there is illustrated a free-standing indoor grill  10  (hereinafter generally referred to as “grill  10 ”) in accordance with the principles of the present disclosure. Grill  10  includes a base  14  and a filter unit  12  which generally reside in opposing parallel relation to one another. 
     Preferably, base  14  is generally rectangular in dimension and includes a top surface  16 , a bottom surface  31  (See FIG. 6) and four legs  17  which depend from the top surface  16  and support grill  10  in an upright, free-standing position. The top surface  16  of base  14  also includes an inner periphery  15  which defines a recess  20  for seating a grilling surface  60  generally positioned below the filter unit  12 . It is envisioned that legs  17  cooperate to support the base  14  above a counter top or other table-like surface such that the heat emanating from beneath the grilling surface  60  will dissipate and reduce the chances of the surface marring as a result of the high cooking temperature of the grilling surface  60 . 
     As shown best in FIGS. 1,  2 ,  3  and  4 , base  14  also includes a stanchion  21  which extends upwardly from the base  14 . Preferably, stanchion  21  is integrally associated with a rear edge  19  of base  14  and is dimensioned to telescopically couple to a post  22  which is associated with the filter unit  12  which will be described in greater detail below. It is envisioned that stanchion  21  may be hollow such that an electrical power source, i.e., cord or battery (not shown) can be channeled therethrough or disposed therein. 
     It is also envisioned that only one of the post  22  or the stanchion  21  may be affixed to the filter unit  12  or base  10 , respectively, in such a manner that the filter unit  12  is movable relative to the base  10 . In addition, other mechanical apparatii may be employed to move the filter unit  12  relative to the base  10 , e.g., gears, hydraulics, levers, screw-like devices, etc. 
     Filter unit  12  includes a generally flare-like intake hood  30  which defines an internal intake chamber  48  which serves to capture the medium, i.e., smoke, fumes, and contaminants from the grilling surface  60  and direct the smoke, fumes and contaminants into a filtering element  50  disposed within filter unit  12  as described below. For the purposes herein, the term “contaminants” is defined as any natural by-product which may become airborne as a result of grill-style cooking, e.g., grease particles, oil splatter, etc. Filter unit  12  also includes an outer rim or lip  35  disposed about the outer periphery of hood  30  which further defines intake chamber  48 . It is envisioned that the intake hood  30  can be any geometric configuration having a flare-like appearance which serves to capture the smoke, fumes and contaminants from the grilling surface  60  and direct the smoke, fumes and contaminants into the filtering element  50 . 
     As mentioned above and as best shown in FIG. 8, filter unit  12  also includes the filtering element  50  which is disposed within chamber  48  of the hood  30 . Preferably, filtering element  50  includes a plurality of grooves  52  which capture and filter the smoke, fumes and contaminants as the smoke, fumes and contaminants are drawn therethrough. It is envisioned that the filtering element  50  may be selectively removed and/or replaced for cleaning and/or replacement purposes. Further, it is also envisioned that the filter unit  12  may include a variety of different filtering elements  50  which may be easily and quickly interchanged depending upon the type of food being cooked. For example, a charcoal-based filtering element  50  may be inserted within chamber  48  to diffuse the smoke, fumes and contaminants resulting from grilling fish. 
     Filter unit  12  also includes a ventilation system  70  which has a rotating fan  72  and motor  74  (both shown in phantom) disposed within the hood  30  (See FIGS. 3 and  5 ). As can be appreciated, fan  72  is rotated so as to create a negative air flow which draws the smoke, fumes and contaminants into and through the filtering element  50 . The filtered and decontaminated exhaust is then dispersed through a diffuser  55  disposed on the outside of hood  30 . As best shown in FIG. 3, motor  74  may include a switch  23  which adjusts the rotational speed of fan  72  to control the negative airflow through the filtering element  50 . 
     Filter unit  12  also includes a post  22  which connects to the hood  30  and extends downwardly therefrom (See FIGS. 2,  3  and  4 ). Preferably, post  22  is dimensioned for telescopic engagement with stanchion  21  such that the filter unit  12  may be selectively vertically positioned relative to base  14  at various locations along line “A” (See FIGS.  2  and  3 ). It is envisioned that the filter unit  12  can readily be raised or lowered for storage purposes and/or cooking purposes. 
     Preferably, a pair of opposing locking tabs  40   a  and  40   b  may be associated with post  22  and/or stanchion  21  to facilitate movement of the filter unit  12  along line “A” (See FIGS.  2  and  3 ). More particularly, opposing tabs  40   a  and  40   b  are depressed simultaneously to lower and/or raise post  22  within stanchion  21  to a desired position along line “A” and releasing opposing tabs  40   a  and  40   b  lock filter unit  12  in position above grilling surface  60 . In this manner, the filter unit  12  may be selectively moved from a first, cooking position as best illustrated in FIG. 1 to a second, reduced configuration for storage purposes as best illustrated by FIG.  7 . It is envisioned that various mechanical and/or electrical mechanisms may be employed to selectively position and lock the filter unit  12  at desired positions relative to the base  14 , e.g., knobs, levers, rack and pinion, etc. 
     As best shown in FIG. 3, filter unit  12  may be connected to post  22  by a hinge  25  which allows the filter unit  12  to be pivoted relative to the base  14 . As can be appreciated, the pivotal movement of the filter unit  12  facilitates removal of the filtering element  50  from chamber  48  and also simplifies cleaning of the grilling surface  60 . 
     As mentioned above, the recess  15  of top surface  16  is dimensioned to seat grilling surface  60 . Preferably, grilling surface  60  is contoured and includes a series of ridge-like projections  62  which extend upwardly therefrom and which define a corresponding plurality of grooves  64  therebetween. It is envisioned that when grilling surface  60  is heated via gas or electricity and the food is placed atop projections  62 , fat and various other cooking excretions will drip into grooves  64  and the resulting smoke, fumes and contaminants which emanate from the grilling surface will be drawn upwardly into intake hood  30  and through filtering element  50  as described above. 
     Preferably, the contoured shape of grilling surface  60  will direct the fat, grease particles and other cooking excretions through the grooves  64 , away from the food and towards a grease container or trap  80 . For example and as best shown in FIGS. 2 and 4, grilling surface  60  may be bifurcated into two discrete cooking areas  61   a  and  61   b  separated by a central channel  65 . Each cooking area  61   a  and  61   b  may be contoured at an angle α relative to top surface  16  and towards central channel  65  such that when grilling the fat and other cooking excretions dripping from the food will trickle within the grooves  64  away from central aperture  65  and toward an outer periphery  67  of the grilling surface  60 . As best shown in FIGS. 1 and 5, the inner periphery  15  of top surface  16  and the outer periphery  67  of grilling surface  60  define a furrow or conduit  63  therebetween for collecting the fat, grease and other cooking excretions from grooves  64 . It is envisioned that furrow  63  can also be dimensioned to further direct the fat and other cooking excretions into the grease container or trap  80  which is preferably disposed within the base  14 . As can be appreciated, the trap  80  may be selectively removed for cleaning purposes. 
     As best shown in FIGS. 1,  5  and  6 , base  14  may also include a pair of handles  32  which permit easy handling of the grill  10  for cleaning and/or transport purposes. It is envisioned that handle  32  may be inset or disposed through base  14  or, alternatively, handles  32  may extend upwardly from the top surface  16  (not shown). In some cases it may be preferable to manufacture handles  32  to include an insulating sleeve (not shown) which insulates the handles  32  from the grilling surface  60  and permits handling of the grill  10  immediately following grilling. 
     From the foregoing and with reference to the various drawings, those skilled in the art will appreciate that certain modifications may be made to the present disclosure without departing from the scope of the same. For example, although the drawings do not show a specific electrical connection for the ventilation system  70  of the filter unit  12 , it is contemplated that the filter unit  12  may be either battery operated, rechargeable and/or require connection to an electrical power source. 
     There have been described and illustrated herein several embodiments of an indoor grill and while particular embodiments of the disclosure have been described, it is not intended that the disclosure be limited thereto, as it is intended that the disclosure be as broad in scope as the art will allow and that the specification be read likewise. Therefore, the above description should not be construed as limiting, but merely as exemplications of preferred embodiments. Those skilled in the art will envision other modifications within the scope and spirit of the claims appended hereto.