Abstract: A cooking appliance (1) includes a lower casing (2), a lower food-contacting heating plate (3), and an upper bell-shaped body (4) which is movably mounted on the lower casing (2) so as to be movable to and from a closed position. An upper food-contacting heating plate (5) is located inside the bell-shaped body (4) so as to be positioned, when the bell-shaped body (4) is in the closed position, over the lower heating plate (3). The upper food-contacting heating plate (5) is connected to the bell-shaped body (4) to move freely inside the bell-shaped body (4) in a direction (d0) substantially perpendicular to the reference laying plane of the upper heating plate (5). A heating-plate locking device (14) selectively impairs movement of the upper heating plate (5) in the moving direction (d0), and a control unit (9) controls the heating-plate locking device (14).

Abstract: Blast chiller apparatus (1) comprising a chilling chamber (3) structured for housing food to be cooled/frozen, a chilling circuit (6) comprising at least a first heat exchanger (8) designed to rapidly cool/freeze the chilling chamber (3); a defrost system (12) designed to defrost said at least first heat exchanger (8); at least an UV source (14) designed to irradiate ultraviolet radiations the inner space of said chilling chamber (3); and a control system configured to control the defrost system (12) to heat the first heat exchanger (8) so as to have the temperature of the chilling chamber (3) within a prefixed optimum temperature range of operating of said UV source (14).

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 Cooking equipment comprises an oven cavity (2); at least one energy source (3), operable to heat food placed inside the oven cavity (2); and a control device (8) provided with a first database (18) containing a plurality of cooking programs stored therein, each cooking program comprises at least a start cooking temperature; with a user interface (13) which is operable to select a set of cooking programs to be performed by the cooking equipment from the plurality of cooking programs stored in the first database (18); with a processing unit (15) configured to sort the set of cooking programs selected through the user interface (13) on the basis of energetic constraints; and with a regulating module (16) configured to drive the at least one energy source (3) in accordance with the sorted set of cooking programs.

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: The present invention generally relates to a cooking oven, which is provided with a cooking cavity and a door adapted to close the cooking cavity. The door is provided with an outer frame and one or more glass panes supported by such frame along the periphery thereof. On the surface of at least one of the glass panes there are applied heating means, which include a layer of substantially clear, e.g. transparent resistive material, and means adapted to connect two sides of such layer of resistive material to appropriate terminals energizable by an electric voltage supplied from a source available inside the oven.

Abstract: Smokeless barbecue (1) comprising a grill (2), adapted for receiving the food to be cooked thereon, and at least one radiating element (5) placed underneath the grill (2); the radiating element (5) is arranged so as to radiate the heat mainly in a direction substantially parallel to the grill (2). The barbecue (1) further comprises at least a reflecting surface (10, 10a, 10b) facing the radiating element (5) and arranged so as to reflect towards the grill (2) the radiating heat coming from the radiating element (5), and a cover device (14) placed between the grill (2) and the radiating element (5) to shield the radiating element (5) from substances falling from the grill (2).

Abstract: A cooking appliance (1) includes a lower casing (2), a lower food-contacting heating plate (3), and an upper bell-shaped body (4) which is movably mounted on the lower casing (2) so as to be movable to and from a closed position. An upper food-contacting heating plate (5) is located inside the bell-shaped body (4) so as to be positioned, when the bell-shaped body (4) is in the closed position, over the lower heating plate (3). The upper food-contacting heating plate (5) is connected to the bell-shaped body (4) to move freely inside the bell-shaped body (4) in a direction (d0) substantially perpendicular to the reference laying plane of the upper heating plate (5). A heating-plate locking device (14) selectively impairs movement of the upper heating plate (5) in the moving direction (d0), and a control unit (9) controls the heating-plate locking device (14).

Abstract: An apparatus for cooking food products on both sides thereof, including a base member (2) comprising a food-support surface (3) transparent to both microwave and infrared radiation, an electric heating device (4) and at least one microwave generator (5), said microwave generator (5) being connected to a waveguide cavity (6) for irradiating the food products, an upper member (7) comprising a food-contact heating surface (8) and adapted to close in onto the base member (2) so as to form a cooking chamber (9) enclosing said surfaces (3,8) and capable to retaining the microwaves there within.

Abstract: Method for monitoring products in a refrigerator, wherein the refrigerator (1) comprises at least a compartment (2) for containing products (3), a door (4) adapted to close said compartment (2) and radio frequency transmission means (5) adapted to communicate with a plurality of transponders (6) associated with said products (3) to detect the presence of said transponders (6) into the compartment (2), each transponder (6) being able to send a specific identification code, the method comprises: detecting said transponders in static condition of closed door (C1), detecting said transponders during a time period (T1) which represents a dynamic phase of door opening (C2), detecting said transponders during a second time period (T2) which represents a dynamic phase of closing door (F2), comparing said transponders (6) detected in static condition (C1) and in dynamic condition (F1, F2), and their time events of detection for determining the transponders introduced and extracted, respectively, from the refrigerator

Abstract: The present invention refers to a machine, such as a washing machine, in particular a dishwashing machine and a clothes washing machine, an ironing machine, a food cooking oven and a boiling pan of the kind intended for use in professional kitchens, such machine being provided with water heating means 6,l 36, 46) and being further provided with a device adapted to curb and reduce scale formation. A machine provided according to the present invention is characterized in that it comprises an electrolytic cell (2, 22, 32, 42) eluting zinc ions in the process water, and in that it further comprises sensor means (11, 211, 211a, 311, 411) and processing means (12, 212, 312, 412) for determining the (Zn)-to-(Ca) ratio, i.e. the ratio of the concentration by weight of zinc to the concentration by weight of calcium in said water.

Abstract: A cooling and warming apparatus includes a housing having a top side with a number of open receptacles for receiving perishable items. Thermally-conductive bases are attached to the bottom of the receptacles. Thermoelectric elements are provided in thermal communication with the thermally-conductive bases. A heat sink having heat-dissipating fins is provided in thermal communication with at least one of the thermoelectric elements. A fan draws air into the housing, through the heat-dissipating fins of the heat sink, and out of the housing. A temperature controller controls the operation of one of the plurality of thermoelectric elements.

Abstract: Method for monitoring products in a refrigerator, wherein the refrigerator (1) comprises at least a compartment (2) for containing products (3), a door (4) adapted to close said compartment (2) and radio frequency transmission means (5) adapted to communicate with a plurality of transponders (6) associated with said products (3) to detect the presence of said transponders (6) into the compartment (2), each transponder (6) being able to send a specific identification code, the method comprises: detecting said transponders in static condition of closed door (C1), detecting said transponders during a time period (T1) which represents a dynamic phase of door opening (C2), detecting said transponders during a second time period (T2) which represents a dynamic phase of closing door (F2), comparing said transponders (6) detected in static condition (C1) and in dynamic condition (F1, F2), and their time events of detection for determining the transponders introduced and extracted, respectively, from the refrigerator

Abstract: A cooling and warming apparatus includes a housing having a top side with a number of open receptacles for receiving perishable items. Thermally-conductive bases are attached to the bottom of the receptacles. Thermoelectric elements are provided in thermal communication with the thermally-conductive bases. A heat sink having heat-dissipating fins is provided in thermal communication with at least one of the thermoelectric elements. A fan draws air into the housing, through the heat-dissipating fins of the heat sink, and out of the housing. A temperature controller controls the operation of one of the plurality of thermoelectric elements.