Abstract: A cooking appliance for commercial kitchens has a fat collection device with at least one fat collection container, at least one fat extraction line, at least one suction pump and at least one fat discharge line. The fat extraction line extends from the fat collection container to the suction pump. The suction pump conveys a fat-water mixture via the fat extraction line into the fat discharge line. A cleaning device is provided which conveys water at least via the fat extraction line and the fat collection container into a cooking chamber outlet of the cooking appliance.

Abstract: A method for cleaning the cooking space of a cooking appliance with a pan including adding a cleaning agent to the cooking space and if necessary, after this agent has been allowed to work for a certain period of time, a liquid jet is introduced under high pressure from the a spray head of a cleaning device through the at least one spray nozzle, which rotates around an axis perpendicular to the rotational axis of the spray head rotating around this axis. The liquid jet consists exclusively of water and which swirls and splashes the cleaning agent, and if necessary, after this splashed agent has been allowed to work for a further certain period of time, removes the residues mechanically from the bottom, the walls, and the inside surface of the lid, and wherein said residues are then carried away together with the washing solution out of the cooking space via the drain.

Abstract: An apparatus and related method for operating a cooking appliance comprising a convection oven, a hot-air steamer, or a convection steamer, which includes a cooking chamber which can be closed by a door, a heating device, at least one steam injection device, at least one flow-generating device such as a blower, at least one temperature sensor, which detects the temperature in the cooking chamber, and an electronic appliance control unit with memory, in which cooking programs comprising the cooking sequences for specific food products are stored. Based on the time extending from a starting to a target temperature value, it is determined on the basis of the detected temperature curve in the cooking chamber whether and possibly to what extent it will take extra time to reach the target temperature. On this basis the appliance control unit calculates a cooking time extension, by which the cooking program step is extended.

Abstract: A cooking apparatus has a cooking chamber (10). The vapors created in the cooking chamber (10) are removed with a vapor outlet channel (31). A vapor condensation device (40) brings the vapors into contact with cooling liquid. The vapor condensation device (40) has a container (41), in which a liquid bath (42) is located. The vapor outlet channel (31) carries the vapors out of the cooking chamber (10) into the container (41) of the vapor condensation device (40). There, the vapors are brought into contact with the liquid from the liquid bath (42) and thereby partially condensed. Furthermore, a device drain (36) is provided. The container (41) of the vapor condensation device (40) has a vapor guide element (43). Said element guides the vapors through one or more channels in the container (41). The vapor guide element (43) is configured such that one wall of the wall surfaces of the channel or channels is formed by the surface of the liquid bath (42) in the container (41).