Abstract: A kitchen and/or gastronomy device, in particular a cooking device, comprising a control unit, a touch display connected to the control unit, and a turning unit with a knob, which can be turned by the user around a Z-axis for executing a user input, and with at least one touch element arranged at the knob for swiping and thereby actuating the touch display; wherein the turning unit is fixed on a surface of the kitchen and/or gastronomy device.

Abstract: Cooking appliance, especially a commercial cooking appliance, comprising a housing in which a cooking chamber is arranged; at least one sensor device; and a cooling device for the sensor device, which sensor device comprises the following components: a cooling housing, in which the sensor device is arranged, a heat-conducting bridge, and at least one heat-dissipating member, which is arranged on a support, wherein the cooling housing is made of heat-conducting, preferably highly thermally conductive material, and in that the heat-conducting bridge is made of thermally conductive, preferably highly thermally conductive material which connects the cooling housing to the support made of thermally conductive, preferably highly thermally conductive material.

Abstract: A cooking device, in particular a commercial cooking device, comprises a housing, a cooking chamber in the housing and a door for closing the cooking chamber, a heating device for heating the cooking chamber, a first load assembly, which is disposed for power supply in a first load circuit, a fan assembly with electric motor for generating air circulation in the cooking chamber, wherein the fan arrangement is disposed for power supply in a fan load circuit, and a power supply device, wherein the first load circuit is connected to a first load circuit terminal of the power supply device, and wherein the fan load circuit is connected to a fan load circuit terminal of the power supply device, wherein the power supply device comprises a first load circuit switch for switching the first load circuit and a fan load circuit switch for switching the fan load circuit.

Abstract: A method and device for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance. The method includes determining usage behavior of the customer(s) or operating behavior of the cooking appliance(s), transferring the usage behavior or the operating behavior to the cooking appliance manufacturer, saving the usage behavior or the operating behavior, receiving information sent by cooperation partners of the cooking appliance manufacturer or receiving information established internally at the manufacturer, evaluating the received information taking into consideration the saved usage or operating behavior, determining which received information or information established internally at the manufacturer could be of interest for customers or for the cooking appliance, and conveying the determined information of interest to the customer or to the cooking appliance.

Abstract: Disclosed are systems and methods that optimize electrical component compartment cooling in a cooking device, such as a combi-steamer. The systems and methods according to the present disclosure provide supplemental air movement devices, such as fans, in the electrical component compartment and, optionally, in the mechanical compartment. These supplemental air movement devices allow reducing the energy consumption of cooking ovens such as combi-steamers by reducing the effort required by a main cooling fan to cool the electrical compartment. Reducing the effort required by the main cooling fan to cool the electrical compartment also reduces or avoids the cooling effect that over-use of the main cooling fan has on the cooking chamber. Also, temperature fluctuations in the electrical compartment are reduced which can also prolong the effective life of the electrical components, again reducing operating and repair costs for the cooking device.

Abstract: A method for operating the cooking device, especially a commercial cooking device cooking device with different operating modes, which has a least one heating device, a main cooling fan, at least one electrical component in a first space directly acted upon by the main cooling fan, at least one other electrical component which is to be cooled in a second space not directly acted upon by the main cooling fan, wherein the method has the following method steps: determining and setting limit temperatures which are assigned to the operating modes with cooling being initiated when these are exceeded, determining the activated operating mode, determining whether in the first space a temperature that is dependent on the activated operating mode exceeds the limit temperature assigned to the activated operating mode, and activating the main cooling fan if it is determined that the temperature is above the limit temperature or limit temperatures, wherein part of the aspirated air flow is conducted directly into the seco

Abstract: A method for operating a food processing apparatus comprises: collecting feedback information by means of a human-machine interface (MMI), and/or by means of at least one sensor; creating, by means of a local control unit, feedback data sets representing one or more of the feedback information items; sending the feedback data sets from the apparatus to a central computing unit; classifying, by means of the central computing unit, the feedback data sets on the basis of at least one stored feedback comparison data set; generating, by means of the central computing unit, a change signal depending on the classification of at least one feedback data set; sending the change signal to the apparatus; changing a user input request directed to the user by the MMI in the apparatus based on the change signal and/or changing a function program of the apparatus based on the change signal.

Abstract: A cooking appliance, in particular a commercial cooking appliance, comprising a housing in which a cooking space is arranged and which is provided with a housing outlet, a condenser connected with the cooking space, a cooling water supply device and an appliance outlet, wherein the condenser has a multi-chamber system and the cooling water supply device comprises at least one supply line leading into the chamber provided with the appliance outlet.

Abstract: A cooking appliance, in particular to a commercial cooking appliance with a housing, with a cooking chamber that is arranged in the housing and that has a cooking chamber opening that is surrounded by a circumferential door seal that is arranged at the door inner side and/or a housing area adjacent to the cooking chamber opening and that can be opened and closed by a cooking chamber door, wherein the cooking chamber door has an inner pane that is adjacent to the cooking chamber and that, in the closed state of the cooking chamber door, abuts a door seal as well as an outer pane that is arranged at a distance to the inner pane and that together with the inner pane delimits a cooking chamber door interior space, and with an optoelectronic sensor, wherein, in the closed state of the cooking chamber door, the optoelectronic sensor projects into a reception area of the cooking chamber door interior spaces arranged outside the door seal.

Abstract: A cooking and/or heat retention appliance, in particular a commercial cooking appliance, comprising a housing in which a cooking or interior space is arranged having a cooking or interior space opening; an insert rack arranged in the cooking or interior space and includes a plurality of pairs of insert rails arranged one above the other for receiving one food product carrier each on insertion levels of different heights; and an optical recognition system arranged above the cooking or interior space opening and includes an image recording device, wherein the image recording device is connected to a separate evaluation device via a data line which, by an evaluation algorithm, determines the positioning of one or more food product carriers in the cooking or interior space and/or the positioning of at least one food product arranged on the food product carrier from the cooking or interior space image data recorded by the image recording device and transmitted to the evaluation device.

Abstract: A method and device for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance. The method includes determining usage behavior of the customer(s) or operating behavior of the cooking appliance(s), transferring the usage behavior or the operating behavior to the cooking appliance manufacturer, saving the usage behavior or the operating behavior, receiving information sent by cooperation partners of the cooking appliance manufacturer or receiving information established internally at the manufacturer, evaluating the received information taking into consideration the saved usage or operating behavior, determining which received information or information established internally at the manufacturer could be of interest for customers or for the cooking appliance, and conveying the determined information of interest to the customer or to the cooking appliance.

Abstract: A method for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance of a cooking appliance manufacturer, the method having the following method steps: determining by the cooking appliance manufacturer the usage behavior of the customer(s) and/or the operating behaviour of the cooking appliance(s) and/or transferring to the cooking appliance manufacturer the usage behaviour of the individual(s) and/or the operating behaviour of the cooking appliance(s); saving at the cooking appliance manufacturer the determined usage behaviours of the customer or the operating behaviour of the cooking appliance(s) (GG2, GG3); receiving information sent by cooperation partners of the cooking appliance manufacturer and/or receiving information established internally at the business; evaluating by the cooking appliance manufacturer the receiving information taking into consideration the saved usage or operating behavior to determine which of the items of received in

Abstract: A method for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance of a cooking appliance manufacturer, the method having the following method steps: determining by the cooking appliance manufacturer the usage behavior of the customer(s) and/or the operating behaviour of the cooking appliance(s) and/or transferring to the cooking appliance manufacturer the usage behaviour of the individual(s) and/or the operating behaviour of the cooking appliance(s); saving at the cooking appliance manufacturer the determined usage behaviours of the customer or the operating behaviour of the cooking appliance(s) (GG2, GG3); receiving information sent by cooperation partners of the cooking appliance manufacturer and/or receiving information established internally at the business; evaluating by the cooking appliance manufacturer the receiving information taking into consideration the saved usage or operating behavior to determine which of the items of received in

Abstract: A cooking appliance, in particular a commercial cooking appliance, with a housing, in which a cooking chamber is arranged, which has a cooking chamber opening, which can be opened and closed using a cooking chamber door; with an optical system, which has at least one optical capturing device above the cooking chamber opening; and with a protection against contamination for the optical system, wherein the protection against contamination has a catching surface, which can be moved using a drive unit and which, seen in the capturing direction of the optical system, is arranged in front thereof.

Abstract: Cooking appliance, especially a commercial cooking appliance, comprising a housing in which a cooking chamber is arranged; at least one sensor device; and a cooling device for the sensor device, which sensor device comprises the following components: a cooling housing, in which the sensor device is arranged, a heat-conducting bridge, and at least one heat-dissipating member, which is arranged on a support, wherein the cooling housing is made of heat-conducting, preferably highly thermally conductive material, and in that the heat-conducting bridge is made of thermally conductive, preferably highly thermally conductive material which connects the cooling housing to the support made of thermally conductive, preferably highly thermally conductive material.

Abstract: A method for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance of a cooking appliance manufacturer, the method having the following method steps: determining by the cooking appliance manufacturer the usage behavior of the customer(s) and/or the operating behaviour of the cooking appliance(s) and/or transferring to the cooking appliance manufacturer the usage behaviour of the individual(s) and/or the operating behaviour of the cooking appliance(s); saving at the cooking appliance manufacturer the determined usage behaviours of the customer or the operating behaviour of the cooking appliance(s) (GG2, GG3); receiving information sent by cooperation partners of the cooking appliance manufacturer and/or receiving information established internally at the business; evaluating by the cooking appliance manufacturer the receiving information taking into consideration the saved usage or operating behavior to determine which of the items of received in

Abstract: Disclosed are methods and apparatuses for grease separation during a cooking cycle of a food product in a cooking device. The methods and apparatuses perform grease separation by bifurcating the cooking cycle. In a first portion of the cooking cycle, in which the system is closed to ingress of the atmosphere by creating a water barrier in a collector box to seal a cooking chamber in which the food product is cooking, all cooking fluids exiting the cooking device pass into the water barrier. In a second portion of the cooking cycle, the collector box is emptied and the system is opened to capture all cooking fluids exiting the cooking device in the collector box. During the open portion, a grease/cooking fluid interface is monitored and the captured cooking fluids, containing a high percentage of grease, are pumped out of the collector box.

Abstract: A cooking appliance, in particular to a commercial cooking appliance with a housing, with a cooking chamber that is arranged in the housing and that has a cooking chamber opening that is surrounded by a circumferential door seal that is arranged at the door inner side and/or a housing area adjacent to the cooking chamber opening and that can be opened and closed by a cooking chamber door, wherein the cooking chamber door has an inner pane that is adjacent to the cooking chamber and that, in the, closed state of the cooking chamber door, abuts a door seal as well as an outer pane that is arranged at a distance to the inner pane and that together with the inner pane delimits a cooking chamber door interior space, and with an optoelectronic sensor, wherein, in the closed state of the cooking chamber door, the optoelectronic sensor projects into a reception area of the cooking chamber door interior spaces arranged outside the door seal.

Abstract: A cooking appliance, in particular a commercial cooking appliance, comprising a housing in which a cooking space is arranged and which is provided with a housing outlet, a condenser connected with the cooking space, a cooling water supply device and an appliance outlet, wherein the condenser has a multi-chamber system and the cooling water supply device comprises at least one supply line leading into the chamber provided with the appliance outlet.

Abstract: A method for operating the cooking device, especially a commercial cooking device cooking device with different operating modes, which has a least one heating device, a main cooling fan, at least one electrical component in a first space directly acted upon by the main cooling fan, at least one other electrical component which is to be cooled in a second space not directly acted upon by the main cooling fan, wherein the method has the following method steps: determining and setting limit temperatures which are assigned to the operating modes with cooling being initiated when these are exceeded, determining the activated operating mode, determining whether in the first space a temperature that is dependent on the activated operating mode exceeds the limit temperature assigned to the activated operating mode, and activating the main cooling fan if it is determined that the temperature is above the limit temperature or limit temperatures, wherein part of the aspirated air flow is conducted directly into the seco