Abstract: In a method and an apparatus for automatically cleaning at least the cooking chamber of a cooking device upon use of a fluid, the fluid is selected from a first fluid comprising cleaning agent, rinse agent, decalcification agent, water and/or the like, and/or from a second fluid that is acquired from the third fluid discharging from the cooking chamber during cleaning on the basis of at least partial cleaning thereof. At least one spray head is provided to which the first fluid from at least a first reservoir and/or the second fluid can be supplied via a line system from a processing unit connected to the discharge conduit of the cooking chamber. The processing unit has at least a second reservoir, a cleaning unit, and a pump unit.

Abstract: A cooking device having a cooking chamber, a motor unit for driving a fan for purposes of circulating cooking chamber atmospheres in the cooking chamber, a control and regulator unit cooperating with the motor unit and a voltage phase and frequency converter which has power supply connections for the input of a.c. voltage signals L1 and at least one connection to the control and regulator unit and an output connection for transmitting three-phase voltage signals U, V and W with adjustable amplitude, frequency and phase to the motor unit.

Abstract: A cooking device which has at least one water feeder, at least one drain and at least one exhaust connected to the cooking chamber includes an arrangement for registering and measuring the amount of water that is supplied to the cooking device and the amount of liquid being discharged from the cooking device in the form of water, steam and moisture.

Abstract: A method and apparatus for cleaning a cooking chamber of a cooking apparatus has at least one nozzle pivotably connected to a base, which is detachably connected on a wall of the cooking chamber in an area of a supply line for a liquid which is forced through each spray nozzle to cause a rotation of the nozzle and a pivoting of the nozzle around a pivot point to spray surfaces of the cooking chamber.

Abstract: A cooking device which has at least one water feeder, at least one drain and at least one exhaust connected to the cooking chamber includes an arrangement for registering and measuring the amount of water that is supplied to the cooking device and the amount of liquid being discharged from the cooking device in the form of water, steam and moisture.

Abstract: A cooking device having a cooking chamber, a motor unit for driving a fan for purposes of circulating cooking chamber atmospheres in the cooking chamber, a control and regulator unit cooperating with the motor unit and a voltage phase and frequency converter which has power supply connections for the input of a.c. voltage signals L1 and at least one connection to the control and regulator unit and an output connection for transmitting three-phase voltage signals U, V and W with adjustable amplitude, frequency and phase to the motor unit.

Abstract: A cooking device has a cooking chamber, a ventilation device in the form of a ventilating fan wheel or the like and a heating device plus a catalyst. Air from the cooking chamber, including greasy vapors, odor particles, and/or hydrocarbons, can be directed in a finely-atomized form onto the catalyst by the ventilation device. The catalyst purifies the air directed thereon and releases energy in the form of heat during purification, which heat can be distributed inside the cooking chamber by the ventilation device.

Abstract: In a method and an apparatus for automatically cleaning at least the cooking chamber of a cooking device upon use of a fluid, the fluid is selected from a first fluid comprising cleaning agent, rinse agent, decalcification agent, water and/or the like, and/or from a second fluid that is acquired from the third fluid discharging from the cooking chamber during cleaning on the basis of at least partial cleaning thereof. At least one spray head is provided to which the first fluid from at least a first reservoir and/or the second fluid can be supplied via a line system from a processing unit connected to the discharge conduit of the cooking chamber. The processing unit has at least a second reservoir, a cleaning unit, and a pump unit.

Abstract: An arrangement for an air supply in a radial fan or blower comprising an air guide arrangement disposed in the intake region of the fan or blower. The air guide arrangement comprises at least two baffle regions lying diametrically opposite one another and symmetrically relative to one another with respect to a plane of symmetry of the intake region that contains the rotational axis of the fan or blower, the edges of the air baffle regions neighboring the fan lying within the aperture clearance of the fan and the air baffle regions extending obliquely outward from these edges in relationship to the plane of symmetry of the intake region.

Abstract: The conversion operation of a cooking apparatus which is initially operated using heated air at approximately 250.degree. C. to an operation using water vapor is made possible in a short period of time and without danger by lowering the temperature to approximately 100.degree. C. in the cooking space wall prior to steam or water vapor operation.

Abstract: The conversion operation of a cooking apparatus which is initially operated using heated air at approximately 250.degree. C., to an operation using water vapor is made possible in a short period of time and without danger by lowering the temperature to approximately 100.degree. C. in the cooking space wall prior to steam or water vapor operation.

Abstract: An article of food is heated in an oven in which air is circulated. Moisture in the form of steam or a water spray is added to the air as it circulated several times during the cooking or thawing cycle according to a program. Each moisture dose and the length of the interval between doses is controlled independently according to the treatment desired. The first dose is made after the cooking cycle is started, and the dosing time is usually a fraction of the time between doses.

Abstract: A food cooking oven has a closed muffle in which there is provided an axial-input radial-output blower that is rotated by a drive motor outside the housing so as to circulate gases in the housng in a closed path passing through the blower. At least one vane is provided in the housng at one of the sides of the blower so as to limit air circulation therein and prevent excessively strong currents of air in the housing from damaging delicate foodstuffs. This may be a disc vane in front of the axial input of the blower or a pair of elongaged vanes flanking the blower at the output sides thereof.