WO2012109708A1

WO2012109708A1 - Foldable barbecue apparatus for substantially minimizing fat and oil spills in both operating and storage conditions

Info

Publication number: WO2012109708A1
Application number: PCT/AU2012/000147
Authority: WO
Inventors: Julian MILLS
Original assignee: Sitro Group Australia Pty Ltd
Priority date: 2011-02-16
Filing date: 2012-02-16
Publication date: 2012-08-23
Also published as: CN103501667A; AU2012216618B2; AU2012216618A1

Abstract

An improved foldable barbecue apparatus movable between an operating (substantially horizontal) and storage (substantially vertical) condition adapted to substantially minimize leakage of fats and/or oils produced by foodstuffs therefrom in both an operating and stored condition, the apparatus including: a housing that supports a grill and/or hot plate over a combustion chamber, the grill including a gap in a portion thereof and being sloped towards the gap for egress of fats and/or oils applied to the grill or produced by foodstuffs on the grill; a fats and/or oil receptacle removably mounted to a portion of the housing beneath the combustion chamber, wherein the fat receptacle, housing and grill form a cavity which defines a first fat and/or oil pathway between the gap and the receptacle; wherein the fat receptacle includes a recessed head portion and a tray portion, whereby the tray portion acts as a first reservoir for receiving and storing fat and/or oils in an operating condition, and wherein in a storage condition the recessed head portion acts as a second reservoir for receiving and storing fats and/or oils from the tray portion.

Description

Title

Foldable barbecue apparatus for substantially minimising fat or oil spills in both operating and storage conditions

Field of the invention

The present invention relates to a foldable barbecue apparatus. In particular the present invention relates to a foldable barbecue apparatus which is effective for substantially containing and thereby substantially minimizing leaking fat and/or oil when the barbecue apparatus is stored or in use,

Background of the invention

The term barbecue often represents or infers a gathering of friends or people at a venue where outdoor cooking of food including meat, sausages onions and the like is undertaken on a barbecue apparatus having a grill or the like plate means suspended over an open flame.

The flame source is typically provided through the burning of wood, charcoal, or gas (natural gas or propane) or electric, however in recent times gas fired barbecues have become very popular. A gas barbecue may comprise a housing that supports a grill or hot plate over, a combustion chamber, flame tamers and sometimes fat drip trays. A burner in the combustion chamber is connected to a ga bottle as a fuel source . Because of the nature of the flame source, cooking devices, such as barbecues, are restricted to outdoor use and typically reside on a stand or trolley.

With the increasing trend of modem day residential properties being built in the form of apartments and units, outdoor space is becoming scarce. Despite the limited space provided by modern apartments and units, traditional barbecues such as gas barbecues remain in high demand for use on a balcony or other limited spacial areas. In this context, traditional barbecues present a problem in that they occupy a substantial amount of space. This is a particular problem when space is a premium and a barbecue is not in use.

One attempt to try to address the problem associated with limited space has been to reduce the size and therefore design construction of existing barbecues. The drawback with this approach however is that reduction in size means compromising cooking surface, flame

1

Substitute Sheet

(Rule 26) RO/AU P tamers and burners. The layout of the cooking elements (a cooking surface, flame tamers and burners) often determines the size of the barbecue and limits how compact a barbecue can be made whilst retaining full functionality. The size of a barbecue is usually compromised through the removal of adequate flame taming devices. However, removal of such devices results in flare ups. To avoid flare ups, open grill cooking plates are replaced by solid cooking plates, which place an undesired limitation on functionality of the barbecue.

Further attempts to address the problem with limited available space have been tried including providing a portable barbecue which can be assembled for use and disassembled into a compact size for transport. The problem with this approach in terms of use on a balcony or like space is that each time the barbecue is desired to be used it has to be assembled and disassembled before it can be used and stored away. Often with such barbecues, the user tires of the need to disassemble once a barbecue has finished hence once assembled the barbecue often remains in the assembled condition consuming otherwise available limited space.

To help address the problem of assembling and disassembling a barbecue, attempts have been made to provide a foldable barbecue which moves between an operating condition and a storage condition such that in the storage condition space otherwise occupied by the barbecue will become available. One problem with this approach is that before the barbecue can be stored, the barbecue has to be cleaned otherwise fats and/or oils on the grill and/or plate will continue to drip and create a mess both internally of the barbecue and on flooring in the vicinity of the barbecue.

This type of dripping when in a stored condition can create an unsightly mess which subsequently needs to be removed and surfaces cleaned otherwise leaving substantially permanent reminders. In addition the time taken for fats/oils to sufficiently solidify, if indeed at all, before storage means that the barbecue needs to remain in an operating condition (usually horizontal orientation) thereby occupying space for a substantial period of time.

There thus remains an ongoing need to provide an improved barbecue apparatus which addresses one or more of the foregoing problems. In particular one object of the present F invention is provide a barbecue apparatus for optimal use of a limited space while substantially minimizing leakage of fats and oils to ground when in the storage condition.

Summary of the invention

The present invention is directed to an improved foldable barbecue apparatus movable between an operating (substantially horizontal) and storage (substantially vertical) condition adapted to substantially minimize leakage of fats and/or oils produced by foodstuffs therefrom in both an operating and stored condition, the apparatus including: a housing that supports a grill and/or hot plate over a heat source such as a combustion chamber, the grill including a gap in a portion thereof and being sloped towards the gap for egress of fats and/or oils applied to the grill or produced by foodstuffs on the grill;

a fats and/or oil receptacle removably mounted to a portion of the housing beneath the combustion chamber, wherein the fat receptacle, housing and grill form a cavity which defines a first fat and/or oil pathway between the gap and the fat receptacle;

wherein the fat receptacle includes a recessed head portion and a tray portion, whereby the tray portion acts as a first reservoir for receiving and storing fat and/or oils in an operating condition, and wherein in a storage condition the recessed head portion acts as a second reservoir for receiving and storing fats and/or oils from the tray portion.

The present invention represents an advance over the prior art because fats and/or oils flowing from the grill and or hot plate may be received and stored within the confines of the apparatus while substantially minimizing leakage of fats and or oils regardless of the orientation of the housing. This means that once a barbecue is finished the apparatus can be stored substantially without leakage of oils or fats.

In one embodiment of the invention the improved foldable barbecue apparatus can include a secondary fat receiving structure mounted within the housing beneath the heat source such as combustion chamber to collect fats and/or oils received through openings in the grill, wherein the secondary fat receiving structure is interconnected to the fat receptacle, and configured to define a second fat and/or oil pathway so that fats and/or oils received thereon are funneled towards and received by the fat receptacle. ϊ

The secondary fat receiving structure can include a generally planar surface tapered in two directions so as to direct flow of oils and/or fats received thereon towards the fat receptacle. In a preferred embodiment the secondary fat receiving structure extends the full length of the combustion chamber beneath the grill.

The improved barbecue apparatus can include a hood rotatably attached to a rear portion of the housing, and a foldable front tray mounted to a front portion of the housing, wherein the hood and front tray include mating interlocking means whereby in a storage condition the hood is closed over the grill and the front tray folded and mating interlocking means engaged so that the hood is substantially prevented from opening.

In one embodiment the housing can include a first internal housing or fire box for substantially enclosing electrics for an ignition system, the first internal housing being mounted forwardly of the housing wherein a portion of the fire box is spaced from the grill in overlapping relation extending in a transverse direction to the grill and/or hot plate, wherein the portion of the fire box is angled away from the grill/hot plate sufficiently such that it receives dripping oil/fat from the grill in a stored (vertical) condition and directs the oil over the first oil pathway towards the fat receptacle for storing in a stored condition substantially without leakage.

The fat catcher can include a base; and a peripheral wall around the base and which defines an opening in the fat catcher to catch fat and other liquids when the fat catcher is in the operating cooking position; and a wall which occludes a portion of the opening; and which together with a portion of the peripheral wall and a portion of the base defines a cavity which stores fat and other liquids when the barbecue is in the storage position.

In a related aspect, embodiments of the present invention provide a cooking plate for a barbecue or the like, the cooking plate comprising a plurality of ribs, each rib comprising: two opposite side walls;

a top wall extending between the two opposite side walls;

at least one aperture extending through each top wall,

the ribs defining channels between adjacent ribs.

It is preferred that the ribs are substantially parallel to each other. F

It is preferred that the cooking plate further comprises a base plate and in which each of the plurality of ribs extends substantially perpendicular to the base plate. It is preferred that base plate further comprises a substantially planar cooking surface.

It is preferred that at least one of:

the channels; and

the substantially planar cooking surface,

are adapted to drain towards a peripheral edge of the cooking plate.

In a second aspect, embodiments of the present invention provides:

a cooking plate according to the first aspect of the present invention;

a body; and

a hood,

in which the cooking plate is mounted within the body.

It is preferred that the barbecue further comprises a plurality of gas burners. It is preferred that each gas burner comprises a plurality of burner outlets.

It is preferred that the burner outlets are substantially out of alignment with the apertures.

It is preferred that the barbecue is adapted for mounting to a substantially vertical structure.

It is preferred that the barbecue is adapted for movement between:

a cooking position in which the cooking plate is substantially horizontal; and a storage position in which the cooking plate is substantially vertical.

It is preferred that the barbecue further comprises a gas shut-off device which shuts off any flow of gas when the barbecue is moved from the cooking position to the storage position. It is preferred that the barbecue further comprises a fat catcher which is adapted to:

catch (and store) fat and other liquids which drip from the cooking plate when the barbecue is in the cooking position; and

catch and store the fat and other liquids when the barbecue is in the storage position.

In a third aspect, embodiments of the present invention provide a barbecue which is adapted for movement between:

the barbecue comprising:

a body;

a cooking plate which is mounted within the body;

a hood; and

a gas shut-off device which shuts off any flow of gas when the barbecue is moved from the cooking position to the storage position.

In a fourth aspect, embodiments of the present invention provide a barbecue which is adapted for movement between:

the barbecue comprising:

a body;

a cooking plate which is mounted within the body;

a hood; and

a fat catcher which is adapted to:

catch fat and other liquids which drip from the cooking plate when the barbecue is in the cooking position; and

It is preferred that the fat catcher comprises:

a base;

a peripheral wall around the base and which defines an opening in the fat catcher to P catch fat and other liquids when the fat catcher is in the cooking position; and a wall which:

occludes a portion of the opening; and which

together with a portion of the peripheral wall and a portion of the base defines a cavity which stores fat and other liquids when the barbecue is in the storage position.

Brief description of the drawings

For a better understanding of the invention, and to show how it may be carried into effect, embodiments of it are shown, by way of non-limiting example only, in the accompanying drawings. In the drawings:

figure 1 is a perspective view, partly in cut away, of a folding barbecue according to an embodiment of the present invention, showing the barbecue in a first orientation;

figure 2 is a top elevational view, partly cut away, of the barbecue of figure 1; figure 3 is a cross-sectional view, partly in elevation, on the line A-A of figure 2; figure 4 is a cross-sectional view of the barbecue of figure 1, taken on the line A-A of figure 2; showing the barbecue in a second orientation;

figure 5 is a cross sectional view of the barbecue of figure 1, taken on the line A-A of figure 2, showing the barbecue in a third orientation;

figure 6 is a perspective view of a component of the barbecue of figure 1;

figure 7 is a front elevational view of the component of figure 6;

figure 8 is a perspective view of the component of figure 6 ; cut-away on the line

B-B of figure 6 .

figure 9is a detailed view of a portion of figure 8;

figure 10 is a cross-sectional view, partly in elevation, on the line B-B of figure 6; figure 11 is an illustration, partly schematic, of a gas safety shut-off device according to embodiments of the present invention;

figure 12 is a perspective view of a component of the barbecue of figure 1;

figure 13 is a perspective view of the barbecue of figure 1, illustrating an aspect of its operation;

figure 14 is an exploded view of a portion of figure 13;

figure 15 is a plan view of the barbecue of figure 1, illustrating an aspect of its operation; P figure 16 is an exploded view of a portion of figure 15;

figure 17 is a cross-sectional view of the barbecue of figure 1, illustrating an aspect of its operation;

figure 18 is an exploded view of a portion of figure 17;

figure 19 is a cross-sectional view of the barbecue of figure 1 , illustrating an aspect of its operation;

figure 20 is an exploded view of a portion of figure 19; and

figure 21 is a cross-sectional view of the component of figure 12, illustrating an aspect of the operation of that component.

Description of preferred embodiments of the invention

Referring to the figures there is shown an improved foldable barbecue 1 having a housing 6 rotatably mounted to a support 2. The housing 6 includes a support edge for securely receiving a grill/hot plate device and a combustion chamber 99 for receiving burners 12. The hot plate is sloped from back to front of the housing and includes a gap 22. In a cooking condition oils or fats produced on the grill and hot plate flow towards the gap 22.

The apparatus 1 further includes a fat receptacle catcher 24 mounted to a front portion of the housing and extending beneath the combustion chamber. The fat receptacle 24 includes a head portion 100 and a tray portion 101. The tray portion 101 is spaced from the gap 22, and the tray portion and housing and grill create a cavity 26 which defines a first fat or oil pathway between the gap and the tray portion.

As best seen in figure 21, when the housing is progressively moved from a cooking condition towards a stored condition, the tray portion acts as a first reservoir for receiving and storing fat and/or oils in an operating condition. Progressively, as the housing moves towards the vertical position the recessed head portion acts as a second reservoir for receiving and storing fats and/or oils from the tray portion. In one embodiment the apparatus includes a secondary fat receiving receptacle 23 mounted within the housing beneath the combustion chamber. The secondary fat receiving receptacle functions to collect fats and/or oils received through the open grill element. In this embodiment the fat receptacle 24 is mounted on a portion of the secondary fat receiving receptacle by side tabs 28 and the secondary fat receiving F receptacle 23 is configured so that a second fat and/or oil pathway is defined between the receptacle 23 and fat tray 24 urging oil towards the fat receiving receptacle 24.

Construction

According to one preferred embodiment of the present invention, a folding barbecue 1 is adapted for mounting by way of a bracket 2 to a substantially vertical surface such as a wall (which is not illustrated in the drawings). The folding barbecue 1 is adapted for rotational movement between a cooking position such as is illustrated in figures 1 and 3 and a storage position such as is illustrated in figure 5 and 6.

The barbecue 1 comprises a body 6 and a hood 7. The body 6 is pivotally mounted in the bracket 2 to allow for rotational movement of the barbecue 1 between the cooking position and the storage position. A front tray 5 is pivotally mounted to a lower, front region of the body 6.

Mounted within the body 6 are a cooking plate 8 and burners 12. Gas fuel is supplied to the burners 12 from a fuel source 4 through an inlet pipe 3. The flow of gas to the burners 12 is controlled by a control knob 13 which is mounted on the body 6. A safety shut off device 37 (see figures 4 and 11) is attached to the control valve to automatically cut off gas flow when the barbeque is rotationally moved away from a horizontal position. As is illustrated in figure 11, the safety shut-off device utilizes a circuit in series comprising a thermocouple 38 , an electromagnetic switch 36 and a tilt switch 37. The electromagnetic switch 36 is connected to the gas control valve 31 and requires an electric current to be in the open position and allow gas to flow through the valve. With the control knob spindle fully depressed, it over rides the electromagnetic switch and allows gas to flow through the gas valve 31, from the gas inlet 33 to the gas outlet 34. With the gas flowing the appliances burners 12 can be lit and used to heat the thermocouple 38. The tip of the thermocouple 38 is located in the flame from a burner 12 and generates a thermoelectric current. The thermoelectric current generated by the thermocouple 38 is used by the electro-magnetic switch 36, energizing the magnet and causing it to open. With the electromagnetic switch 36 open, gas is able to flow through the gas control valve 31 from the gas valve inlet 33 to the outlet 34 without having the control knob spindle 32 depressed. Included in the electric circuit is the tilt switch 37. The tilt switch uses a F conductive metal to be supported by and rest between 2 terminals inside the tilt switch 37. When the tilt switch 37 is tilted; the conductive metal will lose contact with one/both of the terminals, interrupting the electric circuit, and the electromagnetic switch 36 will shut- off and close the gas control valve 31.

To achieve an even spread of heat across the cooking plate 8, which is beneficial to the cooking process, multiple burners 12 are spread across the underside of the cooking plate 8. The cooking plate 8 comprises a substantially planar cooking surface 9 and a ribbed cooking surface 11. As is illustrated in larger scale in figures 6 to 10, the ribbed cooking surface 11 comprises a series of substantially parallel ribs 16 which run between the front and rear of the surface 11 and which define a series of channels 19 between the ribs. The top surface 14 of each rib is perforated by a series of apertures 17 which extend through the cooking plate 8. Each burner 12 comprises a series of burner outlets (which are not illustrated in the drawings). The burner outlets are positioned relative to the ribs 16 so that they are directly below, and in line with, solid sections 14 of the top surfaces of the ribs 16.

The cooking plate 8 comprises an upstanding peripheral wall 21 which has a gap 22 in it at the front central edge of the plate 8. The cooking plate 8 is shaped to facilitate flow of liquids towards, and through, the gap 22. A fat removal cavity 26 is positioned in front of the front edge of the cooking plate 8. A fat catcher 24 is positioned beneath a centre section of the fat removal cavity 26.

Figure 12 illustrates the fat catcher 24 in the orientation that it occupies when the barbecue is in the horizontal position which is illustrated in figure 1. The fat catcher 24 is substantially in the form of a tray comprising a base 42, a peripheral side wall 43 and a top 44. (However, as is described below with reference to figures 17 to 21, the "top" 44 will not actually be the topmost component of the fat catcher 24 when the fat catcher is in other orientations) P

The fat catcher 24 collects fat drippings and stores them until such time that it is emptied. The gap 22 in the peripheral wall 21 facilitates direct transfer of fat from the cooking plate 8 to the fat catcher 24. The fat catcher 24 is directly below the gap 22. A fat tray 23 is positioned below the burners 12. The fat tray 23 is angled towards the front central area of the barbecue where the fat catcher 24 is positioned. The fat catcher 24 is held in position by side tabs 28 (see figure 12) and which hook onto the bottom of the fat tray 23. When hooked in this position the front of the fat catcher 24 sits forward of the front wall 27 of the fat removal cavity 26.

Operation

When the barbecue 1 is operating, the flames from the lit fuel exit the burner outlets and heat the cooking plate 8 above. These multiple burner outlets are positioned so that they are directly below and in line with solid sections in the cooking plate 8. The apertures 17 through the top surface 14 of the ribs 16 allow the direct transfer of heat from the flames emitted from the multiple burner outlets to the food above. This configuration reduces the potential for fat to drip onto the burners 12 and so reduces the risk of undesirable flare ups. The ribs 16 hold the food placed on them above the general flat surface 9 of the cooking plate 8. Fat that comes out of the food that is placed on the ribs 16 tends to run down the sides 18 of the ribs, along the channels 19 between the ribs and out the gap 22 in the peripheral wall 21 of the cooking plate. This configuration also tends to reduce the amount of fat that will flow through the apertures 17. The fat catcher 24 collects fat drippings and stores them until such time that it is emptied.

The arrows 39 in figure 13 to 20 illustrate the flow of excess fat that drains from the cooking plate 8 and which then drains into the fat catcher 24. The arrows 41 illustrate the excess fat that drains from the fat tray 23 and which then drains into the fat catcher 24. Overall, figures 13 to 19 illustrate the draining of excess fat when the barbecue is in the horizontal position and as the barbecue is folded downwards into the vertical position. When the barbecue is in the vertical position, excess fat will continue to drain into the fat catcher 24 as is illustrated by various labels in those drawings.

Referring to figures 19 and 20, the improved barbecue apparatus is shown in a stored or vertical condition. The housing 6 of the barbecue apparatus includes an internal fire box 110 located at a forward portion of the housing which houses electrics for the electric ignition system. A front portion 112 of the fire box 110 is located a short distance away from and in overlapping relation to the grill or hot plate 8 and is angled longitudinally away from the grill towards the fat receptacle (catcher). In the stored condition as shown by arrows 39, oils and or fats can drip from the grill and be directed by the front portion of the fire box through a first oil/fat pathway into the recessed head portion 100 of the fat receptacle/catcher 24.

Similarly, in figures 19 and 20, there is shown by arrows 41 oil and/or fats traversing a second oil/fat pathway between a secondary fat structure and the fat receptacle/catcher 24. In the stored (vertical) condition, oils and/or fats move down the secondary fat structure into a first reservoir formed by the tray portion 101 and then held in a second or adjacent reservoir defined by the head portion 100 of the fat receptacle 24.

Further in reference to figures 19 and 20, the housing 6 of the barbecue further includes a deflector plate 120. The deflector plate includes an end plate 121 which forms part of a valve housing for the burners, and an angled open seat structure 122 extending from the end plate 122 to the front portion 112 of the fire box 110. As shown by arrow(s) 114 when the barbecue is in a stored (vertical) condition, fats and/or oils can drip from surfaces of the valve housing onto the end plate 121. The end plate deflects the oil/fats towards and through the open seat structure 122 onto the front portion 112 of the fire box 110.

Subsequently, the angled front portion 112 directs the fats/oils through the first oil/fat pathway towards the fat receptacle 24.

Figure 21 illustrates the orientations which are assumed by the fat catcher 24 from the horizontal orientation 47, through orientations 48, 49 and 51 as the barbecue is folded in the direction of arrow 53 down to the horizontal position when the fat catcher is in the vertical orientation 52. When the fat catcher 24 is in the horizontal orientation, fat drains through the top opening which is defined by the side walls 43 and forms a pool such as is illustrated at 42 by cross-hatching. As the fat catcher 24 is moved towards the orientation 52, the pool of fat 46 flows downward and is trapped within the cavity which is defined by the top 44, the then lowermost portion of the side wall 43, and a portion of the base 42.

To move the barbecue from the horizontal position of figures 1 and 3 to the vertical position of figure 5, the front tray 5 is folded up so that it rests above the cooking plate 8. The hood 7 is then folded down, locking into the front tray 5 to prevent the hood 7 from P opening once the barbecue 1 is folded down. The barbecue 1 can then be moved within the mounting bracket 2. The safety shut-off device 37 operates to automatically cut off any flow of gas when the barbecue is moved from the cooking position to the storage position.

To hold a barbecue 1 in the vertical position shown in figure 5, all internal elements need to be secured in place. The cooking plate 9 is held in place with tabs 29 (see figure 1) which hold the cooking surface in place both vertically and horizontally. The tabs allow the cooking plate 8 to be pulled toward the back of the barbecue so that it can be removed for more thorough cleaning.

While the present invention has been described with reference to a few specific embodiments, the description is illustrative of the invention and is not to be construed as limiting the invention. Various modifications may occur to those skilled in the art without departing from the true spirit and scope of the invention as defined by the appended claims.

Throughout this specification (including the claims), the words "comprise", "comprising", and corresponding parts of speech are to be taken to specify the presence of stated features, integers, steps or components but does not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof.

In the claims, each dependent claim is to be read as being within the scope of its parent claim or claims, in the sense that a dependent claim is not to be interpreted as infringed unless its parent claims are also infringed.

Claims

The claims defining the invention are as follows:

1. A cooking plate for a barbecue or the like, the cooking plate comprising a plurality of ribs, each rib comprising:

two opposite side walls;

a top wall extending between the two opposite side walls; at least one aperture extending through each top wall,

the ribs defining channels between adjacent ribs.

2. A cooking plate as claimed in claim 1, in which the ribs are substantially parallel to each other.

3. A cooking plate as claimed in any one of the preceding claims, further comprising a base plate and in which each of the plurality of ribs extends substantially perpendicular to the base plate.

4. A cooking plate as claimed in any one of the preceding claims, in which the base plate further comprises a substantially planar cooking surface.

5. A cooking plate as claimed in any one of the preceding claims, in which at least one of:

the channels; and

the substantially planar cooking surface,

are adapted to drain towards a peripheral edge of the cooking plate.

6. A barbecue comprising:

a cooking plate as claimed in any one of the preceding claims; a body; and

a hood,

in which the cooking plate is mounted within the body.

A barbecue as claimed in claim 6, further comprising a plurality of gas burners.

A barbecue as claimed in claim 7, in which each gas burner comprises a plurality of burner outlets.

A barbecue as claimed in claim 8, in which the burner outlets are substantially out of alignment with the apertures.

A barbecue as claimed in any one of claims 6 to 9, adapted for mounting to a substantially vertical structure.

A barbecue as claimed in any one of claims 6 to 10, in which the barbecue is adapted for movement between:

a cooking position in which the cooking plate is substantially horizontal; and

a storage position in which the cooking plate is substantially vertical.

A barbecue as claimed in claim 11, further comprising a gas shut-off device which shuts off any flow of gas when the barbecue is moved from the cooking position to the storage position.

A barbecue claimed in claim 11 or claim 12, further comprising a fat catcher which is adapted to:

A barbecue which is adapted for movement between:

a cooking position in which the cooking plate is substantially horizontal; and

a storage position in which the cooking plate is substantially vertical, the barbecue comprising:

a body;

a cooking plate which is mounted within the body;

a hood; and

A barbecue which is adapted for movement between:

a cooking position in which the cooking plate is substantially horizontal; and

a body;

a cooking plate which is mounted within the body;

a hood; and

a fat catcher which is adapted to:

A barbecue as claimed in claim 15, in which the fat catcher comprises:

a base;

a peripheral wall around the base and which defines an opening in the fat catcher to catch fat and other liquids when the fat catcher is in the cooking position; and

a wall which:

occludes a portion of the opening; and which

An improved foldable barbecue apparatus movable between an operating and storage condition adapted to substantially minimize leakage of fats and/or oils produced by foodstuffs therefrom, the apparatus including:

a housing that supports a grill and/or hot plate over a heat source such as a combustion chamber, the grill including a gap in a portion thereof and being sloped towards the gap for egress of fats and/or oils applied to the grill or produced by foodstuffs on the grill

a fats and/or oil receptacle removably mounted to a portion of the housing beneath the combustion chamber, wherein the receptacle, housing and grill form a cavity which defines a first fat and/or oil pathway between the gap and the receptacle;

18. The improved foldable barbecue apparatus according to claim 17 further including a secondary fat receiving structure mounted within the housing beneath the combustion chamber to collect fats and/or oils received through the grill, wherein the secondary fat receiving structure is interconnected to the fat receptacle and configured to define a second fat and/or oil pathway so that fats and/or oils received thereon are funneled towards and received by the fat receptacle.

19. The improved barbecue apparatus of any one of claims 17 or 18 further including a hood rotatably attached to a rear portion of the housing, and a foldable front tray mounted to a front portion of the housing, wherein the hood and front tray include mating interlocking means whereby in a storage condition the hood is closed over the grill and the front tray folded and mating interlocking means engaged so that the hood is substantially prevented from opening.

20. The improved barbecue apparatus of claim 18 wherein the secondary fat receiving structure includes a generally planar surface tapered in two directions so as to direct flow of oils and/or fats received thereon towards the fat receptacle.

21. A barbecue as claimed in claim 17 wherein the fat receptacle/catcher includes:

a base;

a wall which:

occludes a portion of the opening; and which together with a portion of the peripheral wall and a portion of the base defines a cavity which stores fat and other liquids when the barbecue is in the storage position.

22. A cooking plate as claimed in any one of claims 1 to 5, substantially as described with reference to the drawings.

23. A barbecue as claimed in any one of claims 6 to 21 , substantially as described with reference to the drawings.