Abstract: An oven for cooking foods, comprising: a cooking compartment, internally of which a controlled heating cycle can be actuated; one or a plurality of heating elements, predisposed to generate and transmit a determined heat power internally of the cooking compartment; one or a plurality of atomizers, predisposed to controlledly send atomized water onto or in proximity of at least one of the one or the plurality of heating elements; means for control, predisposed to actuate the determined heat cycle internally of the cooking compartment by controlling the one or the plurality of heating elements in a partialisation cycle of the heat power generated and/or transmitted to the cooking compartment by the one or the plurality of heating elements, in which partialisation cycle a temperature of at least one of the heating elements is maintained at a level which is sufficient to cause evaporation of the atomized water.

Abstract: A suspension frame for supporting trays includes support rails formed by legs which have cutouts and vertical sections having apertures in order to make it possible to wet the suspension frame with cleaning liquid as far as possible on all sides.

Abstract: The invention relates to a method and an apparatus for monitoring the cooking or roasting process of foods in which, in accordance with the invention, an electrical, electromagnetic or magnetic property of the food or one of its parts is measured during the cooking or roasting process. The invention further relates to an apparatus for the carrying out of the method in accordance with the invention.

Abstract: A method of automatic cleaning of cooking cavities of cooking equipment for food processing includes the introduction of steam at a temperature of at least 100.deg.C. from a supply line and nozzle into a cooking cavity for a time period depending on the degree of disinfection desired. The cooking cavity is rinsed with the steam condensate; and the supply line and nozzle are flushed with demineralized water.

Abstract: The device comprises an intake pipe which introduces dry external air into a cooking chamber through an intake. The humid air exits through an outlet pipe connected to an outlet of the cooking chamber; the outlet is located higher than the intake. The outlet pipe is provided with a butterfly valve for regulating a warm air flow. A single-acting valve is predisposed on the intake pipe for allowing a flow of air towards the cooking chamber. The device ensures aspiration of dry external air even where there are no means for forced air circulation.

Abstract: The device comprises an intake pipe which introduces dry external air into a cooking chamber through an intake. The humid air exits through an outlet pipe connected to an outlet of the cooking chamber; the outlet is located higher than the intake. The outlet pipe is provided with a butterfly valve for regulating a warm air flow. A single-acting valve is predisposed on the intake pipe for allowing a flow of air towards the cooking chamber. The device ensures aspiration of dry external air even where there are no means for forced air circulation.

Abstract: The heat exchanger is particularly for ovens for food cooking comprising a radial fan, and is associated with a burner supplied by a blower. The heat exchanger has a first part of pipe into which the combustion gases are made to flow, which makes an almost-complete circuit of the radial fan before bifurcating into at least two pipes which extend around the radial fan.

Abstract: The invention relates to a convection and steam oven for food with an oven chamber and an auxiliary chamber partitioned-off from this in which are arranged a motor-driven, radial-action fan and several heating elements surrounding the fan, with a pre-atomization element mounted on and rotating with the hub of the fan to which is optionally supplied water from a pipe. In order to maximize pre-atomization efficiency, the pre-atomization element is arranged as a separate body with a convex surface on the hub of the fan.