Abstract: A cooking apparatus (1) comprises a base (7) comprising a lower heater (2) defining a bottom cooking surface (4) where a foodstuff (F) to be cooked can be positioned; a cover (8) closable onto the base (7) and comprising an upper heater (3) defining a top cooking surface (5) and a lifting system (16) for moving the upper heater to and from the lower heater when the cover is closed onto the base; a database (103) storing a plurality of selectable cooking programs each including one or more cooking phases each associated with corresponding cooking parameters including a temperature of the upper heater and a distance (d) of the top cooking surface from the bottom cooking surface; and a controller (18) configured to control the operations of the lifting system and the upper heater based on the cooking parameters of a selected program.

Abstract: An induction hob (100) includes a solid plate (105), and a plurality of electrically activatable coil members (1101-1108) arranged underneath the plate. The define corresponding cooking zones (1151-1158) of the induction hob, and a control unit (135) is configured to select power levels for the cooking zones. Upon selection of first (P1) and second (P6) power levels for non-adjacent first (1151) and second (1156) cooking zones, respectively, the control unit is configured to automatically select for each intermediate cooking zone (1152-1155) between the first and second cooking zones a corresponding power level (P2-P5) obtained by interpolation of the first and second power levels with a predefined interpolating function.

Abstract: Oven to bake food products including a baking chamber (4), a door (6) for closing the baking chamber (4), and a trolley (12) equipped with pan racks (14) superimposed upon each other and movable between an operating position, in which the pan racks (14) are inserted inside the baking chamber (4), and an extracted position, in which the pan racks (14) are arranged outside the said baking chamber (4). The door (6) has at least one cavity (23), which is configured to house within it a portion (18) of the trolley (12) protruding outside the baking chamber (4) when the trolley (12) is arranged in its operating position, and is closed by at least one flap (28).

Abstract: An oven includes a cooking chamber for housing food to be cooked, a control unit, and a reservoir for containing washing detergent at room temperature. The washing detergent has an activation temperature. The oven also includes a liquid supply arrangement selectively activated by the control unit for supplying the washing detergent into the cooking chamber, and one liquid heating element for heating the washing detergent and to be selectively activated by the control unit. During a washing cycle, the control unit performs the following ordered operations: a) activate the one liquid heating element for a first time period sufficient to increase its temperature to the activation temperature; b) deactivate the liquid heating element; c) when the temperature of the liquid heating element is about the activation temperature, activate the liquid supply arrangement so that the washing detergent is heated by the liquid heating element while supplied into the cooking chamber.

Abstract: A smokeless barbecue including a grill adapted for receiving food to be cooked thereon and at least one radiating element placed underneath the grill. The radiating element is arranged so as to radiate heat mainly in a direction substantially parallel to the grill. The barbecue further includes at least a reflecting surface facing the radiating element and arranged so as to reflect, towards the grill, the radiating heat coming from the radiating element, and a cover device placed between the grill and the radiating element to shield the radiating element from substances falling from the grill.

Abstract: A burner for a gas cooktop comprising a main body provided with a first plurality of holes capable of producing first flames at a first angle with respect to a horizontal reference plane, and a second plurality of holes capable of producing second flames at a second angle with respect to said horizontal plane, which is smaller than the first, said first and second pluralities of holes consisting of corresponding groups of holes, each group being associated with the same flame and each group consisting of at least one hole, characterized in that the total cross-sectional area of each group of holes of the second plurality of holes is greater than the total cross-sectional area of each group of holes of the first plurality of holes, such that the second flames are more powerful than the first flames.

Abstract: A cooking equipment includes an oven cavity (2); at least one energy source (3), operable to provide energy to food placed inside the oven cavity (2); a plurality of sensors (5), configured to provide respective measurement signals (STC, STWR, STWI, STE, STF1, . . . , STFN, SH), indicative of respective quantities relating to a cooking process for cooking food in the oven cavity (2); and a control device (8), having at least one cooking program stored therein and configured to drive the at least one energy source (3) in accordance with the cooking program, based on the measurement signals (STC, STWR, STWI, STE, STF1, . . . , STFN, SH) from the sensors (5).

Abstract: A cooking equipment includes a first database, containing first energy consumption data, indicating energy required to maintain, operating conditions prescribed by a cooking program stored in a control device, in the absence of food; and a second database, containing second energy consumption data-indicating additional energy to be supplied in excess of energy of the first energy consumption data to have a unit weight of the food processed according to the cooking program. The control device includes a processing unit that estimates daily energy consumption for the cooking program from the first and second energy consumption data. The first energy consumption data relate to respective individual iterations of the cooking process and include an initial energy excess associated with a first iteration of consecutive iterations of the cooking process; and a common energy level indicative of energy associated with subsequent iterations of the consecutive iterations of the cooking process.

Abstract: A method (200;300;400) for operating a cooking hob (100) is proposed. The cooking hob comprises at least a first (1151) and a second (1156) cooking zones and a control unit (135) configured for controlling the first and second cooking zones. The method comprises the following steps executed by the control unit.