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Improved roasting grid that is essentially characterized by having two roasting surfaces one on each side for two different flavoring types, the first of which has a flat constitution has a perimeter recess topped by a rim that determines a collection area of the fat extracted in the roasting operation, while the second roasting surface that protrudes from the perimeter zone ends with a series of corrugations that define fat collection channels, with another perimeter border that delimits the contour being disposed on this side from the roasting surface a final collection channel of the extracted fat. (Machine-translation by Google Translate, not legally binding)