CRITERIA FOR THE COCKING OF SHIPS AND RELATIVE METHOD OF IMPLEMENTATION

摘要

A grid for cooking food, in particular for equipping a barbecue, has a corrugated plate (5), which has an upper face (8) configured to be arranged in contact with the food and a lower face (9) configured to face a heat source; a plurality of channels (10) parallel to a first direction (D1) and configured to convey liquids, wherein each channel (10) is separated from an adjacent channel (10) by an upper rim (11) and being formed by a first and a second wall (12, 13) connected to each other at the bottom of the channel; a plurality of slits (14) parallel to the direction (D1) and obtained in the first wall (12) close to the adjacent upper rim (11); and a plurality of wings (15) attached to the second walls (13), each wing (15) being arranged over a respective slit (14) to protect the slit (14).