Abstract: In order to improve the transfer of heat from a warm fluid inside a heat exchanger tube (333) including an elongated tube with a wall with an exterior surface and an interior surface, the interior surface is provided with at least one longitudinally extending interior wall (363?, 363?) which extends from one side of the interior surface towards another side of the interior surface.

Abstract: A steam generating system in an oven includes an external housing which encloses an oven chamber, a hot air channel where hot air is about to flow and a hot air inlet in the form of a series of openings in the wall of the oven chamber through which hot air is blown into the oven chamber, an exhaust outlet via which hot air is removed from the oven chamber and a door. The steam generating system includes a control unit adapted to control a baking or cooking procedure by generating control signals, and an elongated steam generating module horizontally arranged in the hot air channel, the steam generating module being rotatable along a longitudinal axis and including steam module elements. Each steam module element is elongated and includes one main surface provided with a generally flat extension, the steam generating elements are arranged in parallel above each other.

Abstract: A hot air rack oven (1) in an oven housing (2), for the baking of goods on a rack (4), including an oven chamber (6), a door opening (8), a door (10), the oven chamber includes one or more curved portions wall and has an essentially circular cross-section with respect to a substantially vertical axis of the oven. The door is curved with a slightly larger diameter than the outer diameter of the oven chamber, and is able to slide laterally to one side of the opening, at the outside of the oven, and the sliding door is movably arranged at the oven housing via cooperation, at an upper edge of the door, between an elongated curved horizontally arranged wheel arrangement (12) provided with a specified number N of equally sized wheels Wi and an elongated curved horizontally arranged guide bar (14) provided with N equally sized recesses Ri.

Abstract: Rack oven for baking good on a rack inside an oven chamber, wherein the oven chamber wall has one or more curved portions which are curved around a substantially vertical axis and the total angle subtended by the one or more curved portions is more than 80° and less than 300° of the perimeter of the chamber.

Abstract: Disclosed is a device (10) in a rack oven (1) for adjusting the mutual height between a support (2) including horizontal heat preserving plates (3) and a bread-carrying rack (4) of breads, which device includes a first connection point (13) for connection to the heat preserving support (2) inside the oven (1); a first driving arrangement (11) for regulating the height of the first connection point (13) and the heat preserving plates (3) of the support from a first, passive position to a second, active position. A second driving arrangement (12) including a second connection point (14) for connection to the bread-carrying rack is arranged to adjust the height of the second connection point (14) with respect to the first connection point (13) in order to adjust the distance between the horizontal heat preserving plates (3) of the support (2) and the bread-carrying rack (4).

Abstract: A system (1) and a method for cooling freshly baked bread under sub-pressure, which system includes: a sub-pressure chamber (2) which is adapted for receiving freshly baked bread for the cooling thereof; a sub-pressure source (3), such as a vacuum pump, which is connected to the sub-pressure chamber (2) for exhausting fluid from the sub-pressure chamber (2) and creating a sub-pressure inside it; a condenser (4) for cooling steam exhausted from the sub-pressure chamber and separate condensed water (19) from it. The system also includes a heating tank (5) with a first heat exchanger (6) in which the heat generated by the condenser (4) is used for heating water.

Abstract: A device includes a carriage and an oven including a baking chamber, a plurality of stacked baking soles and elements for heating the soles. The device includes a plurality of nets made of a heat-resistant flexible material and at least one cell for receiving the food products. The carriage is arranged for inserting the nets into the oven, for withdrawing same and for positioning same opposite a sole. The device includes elements for vertically moving the soles and/or the nets relative to each other to place the soles and nets in an active position in which the bottom of the cells of a net is in contact with the baking sole located opposite and is capable of deformation upon contact with the sole so as to bake the products by induction, and in a passive position, in which the bottom of the cells is separated from the sole located opposite.

Abstract: A system (1) and a method for cooling freshly baked bread under sub-pressure, which system includes: a sub-pressure chamber (2) which is adapted for receiving freshly baked bread for the cooling thereof; a sub-pressure source (3), such as a vacuum pump, which is connected to the sub-pressure chamber (2) for exhausting fluid from the sub-pressure chamber (2) and creating a sub-pressure inside it; a condenser (4) for cooling steam exhausted from the sub-pressure chamber and separate condensed water (19) from it. The system also includes a heating tank (5) with a first heat exchanger (6) in which the heat generated by the condenser (4) is used for heating water.

Abstract: A steam generator for a convection oven through the oven chamber of which heated air is circulated by means of a fan along a flow path in which the steam generator is positioned, comprises a heat-storage unit having a stack of elongated horizontal supports for supporting ball-shaped heat-storage bodies and means for spreading water over the heat-storage unit. Each support includes a bottom wall having a plurality of polygonal apertures which form seats for respective ones of the heat-storage bodies. The apertures, the size of which is substantially smaller than the largest cross-section of the heat-storage bodies, form flow passages through which water from overlying supports is passed to the top portion of the heat-storage bodies of underlying supports.