Abstract: The invention relates to a positioning device for positioning a reference body on a rack frame for a cooking appliance, by means of which measured values of a cooking process can be detected by a sensor, which comprises a frame for holding at least one insertion column with a plurality of insertion levels, whereby said positioning device is secured to the rack frame by means of at least two joining pieces which extend substantially vertically upwards or downwards from a base element or upper element of the frame.

Abstract: A method for the determination of a turning time of at least one cooking product, to which heat is supplied from one side during a cooking process includes a) determination of a first temperature TA in the cooking product at the beginning of the cooking process at an initial time point tA as well as of a set temperature TE of the cooking product which must exist at the end of the cooking process at the end time tE; b) acquiring of a first temperature difference between the set temperature Tset and the first temperature TA; c) determination of at least one actual temperature Tactual in the cooking product at several times during the cooking process; d) acquiring of the time of turning tT as the time at which a second temperature difference between the set temperature Tset and the actual temperature Tactual reaches a certain fraction of the first temperature difference; and e) outputting a signal when the time of turning tT is reached.

Abstract: A cooking device for regenerating an item to be cooked includes a regeneration compartment, inside of which at least two regeneration levels are or can be arranged at different heights, in particular, while being fixed by being pushed in. A timer that trips an alarm after a set or settable regeneration time has elapsed is assigned to each regeneration level. Additionally, the cooking device includes an operational control with an input unit for manually initiating the timer of each regeneration level loaded with an item to be cooked and a display unit for displaying a period of time characteristic of an initiated timer.

Abstract: The invention relates to a method for cooking items that are to be cooked in a cooking chamber of a cooking utensil comprising a control and/or regulating mechanism which has access to primary, chronologically arranged measured data and secondary measured data of a state variable regarding at least one item that is to be cooked and/or a state variable regarding a cooking utensil, said secondary measured data not being chronologically arranged. The cooking process is carried out in the following steps according to said state variable/s: an actual cooking curve of the measured data Z, of the item (i) that is to be cooked is detected up to a specific point in time t<SB>M</SB> before the final cooking point t<SB>E</SB> is reached; the detected actual cooking curve Zi is associated with a representative cooking profile Xn that is determined via a cluster analysis; and the cooking process is carried out according to the determined representative cooking profile Xn, wherein i and n?|N.

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: A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTs and a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature of GTe=KTs+B, where B is a temperature value of 0?B<A, in such a way that, when GTa becomes essentially the same as GTe, KTa reaches KTs more-or-less simultaneously.

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 of adjusting at least one parameter of gas-operated cooking equipment as a function of the site and/or of the height of the site of the cooking equipment includes determining the geodetic height at the site during an initialization step by determining at least one physical parameter or a difference of two physical parameters and adjusting the heat output of at least one combustion system of the cooking equipment. The determined physical parameter may be air pressure, density, the mean ambient temperature, the humidity in the air and/or the boiling point of water and the physical parameter or the difference of the two physical parameters may be determined by starting up at least one functional group of the cooking equipment. The adjustment of the heat output of the combustion system of the cooking equipment may be performed by adjusting the air/fuel mixture in the region of an ignition device of the combustion system.

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.