Abstract: A method for detecting a cleaning need of a commercial cooking appliance with at least one cooking surface. The method includes the steps of capturing at least one image of at least a part of the cooking surface and/or at least a part of a cooking product, comparing the captured image of the part of the cooking surface with a prestored reference image of a contaminated cooking surface requiring cleaning and/or of the captured image of the part of the cooking product with a prestored reference image of the cooking product in a cooking status indicating a need for cleaning the cooking surface, and deciding, based on the result of the comparison, whether a cleaning is needed. A further aspect relates to a quality management monitoring system as well as a commercial appliance with a quality management monitoring system.

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: Disclosed is a cooking device with optical identification means for identifying food to be cooked. A motion detector is provided to activate the optical identification means. The motion detector may also activate a light source for lighting the field of vision of the optical means. Optical identification is controlled by the outer appearance of the food. A controller accesses a physical feature database and compares previously stored picture data to the physical features of the food to be cooked. The controller calculates a matching probability rank between the stored picture data and the food to be cooked. The controller is also programmed to have a learning ability for recognizing a previously unknown food product. Based upon the identification of the food product to be cooked, the cooking device starts the recipe for cooking the food product.

Abstract: There are disclosed cooking devices and methods for automatically emptying the drain/waste water of such devices with minimal spillage of the drain/waste water. More particularly, disclosed are structures for automatically emptying the drain/waste water of cooking devices that employ a moveable collection device with minimal spillage of the drain/waste water. The cooking devices of the present disclosure provide increased safety by: reducing the possibility of a slippery floor; reducing the potential of food/food area contamination; and reducing the possibility of water penetrating building construction or causing mold growth. Also disclosed are methods of suing such devices and methods of retrofitting cooking devices with such means for automatically emptying the drain/waste water.

Abstract: A cleaning system for cleaning a cavity of food or beverage preparation device. The cavity is connected with a pipe system. The pipe system supplies a fluid through the pipe system to the cavity. When the fluid flow stops, any remainder of the fluid in the pipe system is removed by passing a gas (for example, air) through the pipe system or by a valve disposed at a high location of the pipe system.

Abstract: Disclosed are methods and system for reducing or eliminating the possibility of cross-contamination between food to be cooked in a cooking device and food cooking in the cooking device. The methods and systems determine the placement into a cooking device of food product to be cooked by the distance sensor, determine a hygienic safe cooking time (HSCT) for that product based on the identification of food product to be cooked, and compare the HSCT to one or more remaining cooking times of food product cooking in the cooking device on levels below and/or above the desired placement of the food product to be cooked. Various methods of identifying the food to be cooked may be employed, both manual and automatic. As a result of the comparison, the methods and systems of the disclosure can identify safe carrier/tray level(s) for accepting placement of the food to be cooked.

Abstract: A cooking device comprising a first interior chamber, a second interior chamber being fluidly connected with the first interior chamber via a drain and comprising a first water reservoir, the drain and the first water reservoir forming a first air trap, and a device outlet downstream of the second interior chamber, whereby said air trap is adapted to be opened or closed by lowering or lifting the first water reservoir between the first interior chamber and the second interior chamber.

Abstract: Disclosed is a cooking device having a flexible sequence control for automatic cleaning of an oven cavity. A customizing aspect allows for the inputting of values for a combination of parameters of a cleaning system. These parameters may include degree of soiling, cleaning time, energy consumption, water consumption, cleaner consumption, rinse agent consumption, and/or overall cost of cleaning. The sets of parameters can be entered, saved and recalled, or deleted. While setting values of the parameters, any undefined parameter(s) are automatically changed accordingly to achieve an optimal result. Unreasonable or impossible combinations of parameters are blocked. The parameters may be visualized as user friendly touch-activated bars. Selection can be made from several optimizing options, such as cost optimization, time optimization, resource optimization, and ecological optimization that reduce the consumption of resources.

Abstract: Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion and (4) the quality of the cooked food product meets expected standards.

Abstract: The present disclosure provides a system and method of condensation of a steam flow produced in a cooking device. The condensation system and method provides a vent pipe configured to be non-linear for providing a path for the steam flow. The condensation system and method also provides a spray nozzle which is positioned to spray water in substantially in alignment with the path of the steam flow. The system and method of increases condensation of the steam flow within the vent pipe, and the condensed steam is drained from the cooking device, producing a minimal amount of steam that is vented outside of the cooking device. The system and method of the present disclosure provide higher efficiency of condensation of steam and an overall smaller amount of atmospheric venting of steam.

Abstract: A system that provides notice of a lost signal. A wireless device and a control device employ radio frequency identification (RFID) technology, which uses radio frequency signals to communicate with one another via communication link having a reception range. The control device transmits a signal to the wireless device via the communication link. The wireless device responds by transmitting a return signal via the communication link. The control device processes the return signal to determine if the wireless device is within the reception range, if not, the control device provides an audible, written or visual alarm.

Abstract: A valve structure includes a housing having an interior chamber, a first conduit connecting the interior chamber with a cooking chamber of a cooking device and having a first discharge cross-section, a second conduit connecting the interior chamber with the outside environment and having a second discharge cross-section, and at least one valve seat within the interior chamber having at least one valve seat opening which cooperates with at least one valve disc. The at least one valve disc moves between a closed position on the valve seat opening, and an open position spaced apart from the valve seat opening by changes in pressure in the cooking chamber. The valve operates to allow bidirectional flow of fluid to relieve over pressure and underpressure conditions, and enables automatic balancing of low pressure or vacuum in the cooking chamber.

Abstract: Disclosed are cooking devices and methods for measuring and controlling the humidity content using a temperature/humidity probe in the cooking devices. The temperature/humidity probe operates in a closed system so that heat and humidity is not lost excessively to the outside environment. The temperature/humidity probe confers energy savings and efficiency to the operation of the cooking devices. One embodiment provides a closed system in which the end of a drain pipe disposed between the cooking chamber of the cooking device and a condenser outside of the cooking chamber is below a water level in the condenser so as to form a closed system such that heated and humid air in the cooking chamber cannot exit the cooking chamber without passing through the water level, and the temperature/humidity probe is disposed in the condenser in an air space above the water level and proximal the drain pipe.