Abstract: A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the

Abstract: The disclosure relates to a fan impeller including a base plate and a plurality of fan impeller blades fixed to the plate. The fan impeller blades are positioned in an essentially vertical manner on the base plate and have a substantially radial arrangement, each fan impeller blade including a front edge facing radially outwardly that is substantially perpendicular to the base plate, a rear edge facing radially inwardly that is substantially perpendicular to the base plate, an exterior surface located on the delivery side of the fan impeller and an interior surface located on the intake side of the fan impeller. At least one raised element is mounted and/or configured on the exterior surface of at least one selection of the fan impeller blades, the element being positioned at a distance from the base plate and extending substantially in a diagonal manner away from the base plate from the front edge to the rear edge of the fan impeller blades.

Abstract: A method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, includes a determination by the cooking process probe of temperature curves of a surface temperature T0 of the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature. The method includes detection of a faulty insertion of the cooking process probe external to the product to be cooked by using recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.

Abstract: A walk-in chamber has a door opening closable by a door, which, when in the closed position can be either in a locked position or an unlocked position, dependent on the locking device, which includes a sliding bolt engageable with a locking bolt. To enable a person in the chamber to disengage the locking device, a safety mechanism is provided which enables moving the sliding bolt from an engaging position to a retracted position to enable a person to open the door.

Abstract: The disclosure relates to a pore burner, especially for cooking appliances, including a housing provided with at least one inlet for a gas/air mixture as a fuel and/or at least one inlet for air and/or at least one inlet for gas and/or at least one outlet for air and/or gas and/or waste gases. The housing includes at least one dimensionally stable, porous molded body formed of sintered metallic powder and/or pressed metallic wire mesh, on the surface of which and/or in the pore spaces of which are reaction zones for the flame development for forming a surface burner.

Abstract: In a method and system for conducting a cooking process in a cooking chamber of a cooking appliance using a cooking process probe which is to be inserted at least partly into an item being cooked in the cooking chamber for detecting at least one variable of the item being cooked, at least at one predetermined point in time, non-insertion of the cooking process probe into the item being cooked is automatically monitored. If non-insertion is detected, at least one of a first warning signal is emitted, a changeover is made to an emergency program, and a cooking program is avoided.

Abstract: A method and steam generator includes a steam generator container having a heated wall surface, an inlet for a liquid and an outlet for removing the vaporized liquid or steam, a rotor, which is mounted for rotation in the container and causes a rotational flow of the liquid outwardly against the heated wall to cause vaporization. During rotation of the rotor, outer edges of the blades of the rotor contact the wall surface to either abrade or wipe deposits, such as lime, from the wall surface.

Abstract: A cooking appliance includes a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, and the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain. A fluid from the steam generator and from a washing liquid reservoir, which fluid includes water, a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber can be distributed in the cooking chamber for the cleaning of the chamber.

Abstract: In a cooking chamber for a cooking device with at least one opening discharging into at least one pipe to a discharge and/or exhaust, at least one blower for generating excess pressure and/or low pressure in the cooking chamber is arranged in the at least one opening and/or in the at least one pipe.

Abstract: A method for setting the performance of a gas operating cooking device by setting a complete combustion of the fuel gas/air mixture supplied to the gas burner of the cooking device.

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: In an apparatus and a method for cleaning the inside of a cooking device having a cooking chamber and a blower chamber separated from the cooking chamber via air baffles, an impeller is arranged in the blower chamber for generating a conveying stream in the cooking chamber as well as in the blower chamber, whereby at least one spray nozzle for spraying at least one fluid, such as a cleaning agent, rinse agent, clear rinse agent, decalcification agent, water and/or the like, faces toward the impeller, whereby the spray jet of the at least one spray nozzle in the blower chamber is directed opposite the conveying stream of the impeller.

Abstract: An insulating glass door for a cooking chamber of a cooking appliance is formed by an insulating glass window composed of two individual panes which are spaced apart for forming an interspace therebetween, which is sealed by an insulating material. The door includes at least one door component which is integrated and extends between the two spaced-apart panes.

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: A method for cooking in a cooking device which has a cooking chamber and a measuring device to detect variables pertaining to a given state of food which is being cooked. The variables vary according to the cooking process. The cooking process is carried out according to at least one measured value corresponding to a cooking state variable. The cooking process is also carried out according to one of several values corresponding to a derivative of a cooking state variable obtained as a function of a duration of the cooking process.

Abstract: The invention relates to a cooking device with a cooking chamber, a heating device, a circulating system, an energy storage and extraction system and a measuring and regulating system connected to the heating device, the circulating system and the energy storage and extraction system.