Abstract: The invention concerns a forced convection gas oven wherein a globally parallelepiped muffle chamber contains a centrifugal convection turbine driven by a motor and arranged adjacent to the center of the rear peripheral wall. A gas burner is arranged coaxially upstream of the turbine, the assembly being surrounded by a mechanical protection grid. The gas burner is annular in shape and is oriented towards the center of the convection turbine. The oven is thus provided both with a better performance and a better distribution of cooking heat.

Abstract: The invention concerns a device comprising, in an insulating chamber, an internal space for receiving a tray divided into a rear compartment for rethermalization and a front compartment for preserving cold, which communicate with each other through an intermediate passage, and which are accessible through a front passage. A front closing flap and an intermediate closing flap are rigidly coupled to each other via longitudinal lateral arms, and are displaced by tilting between a closed position to close the front passage and the intermediate passage respectively and an open position for passing a meal tray from the front to the rear. The closing flaps contribute to the thermal insulation, and enable efficient rethermalizatlon to obtain core-heated food items in the rear compartment and food items preserved cold in the front compartment.

Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims. This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: In a steam oven suitable for cooking foods, for example, with a fixed distributor for the water to be evaporated, air is aspirated to form a central flow of aspirated air by a cylindrical fan and is discharged radially at the periphery toward heating elements. Water is fed into the interior of the fan by an inlet pipe and distributed in the depthwise direction of the fan by a distributor structure including a pipe end section having a lateral slot and a fixed inclined distributor plate. The invention applies to steam oven suitable for cooking foods, and assures good distribution of the water over all the heating elements so that it is evaporated.

Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: A convection steam oven includes an enclosure with a fan for circulating air and heating elements downstream of the fan. An inlet pipe conducts water from a water supply to an outlet orifice directing a jet of water onto a spray cone that throws the water onto the fins of the fan and onto the heating elements. The inlet pipe includes a water flowrate regulator device including a watertight storage tank, an overflow pipe and a vent pipe. A solenoid valve controlled by a timer is provided upstream of the storage tank.

Abstract: An oven door locking device includes a male rod fixed to the door and entering a female member fixed to the oven muffle. The female member includes locking members movable radially to engage in an intermediate groove on the male rod when the door is closed. The oven is unlocked by operating a push-button which pushes an internal bearing ring against an unlocking ring which withdraws the locking members from the internal bore of the female member in order to remove them from the groove in the male rod.

Abstract: A device for induction heating of meal trays includes an arrangement for supporting a series of trays one above the other. The foods to be heated are placed on a part of the tray that may include a layer of material that can be heated by magnetic induction and under an insulative dish-cover covered on the inside with a layer of material that can be heated by magnetic induction. Induction shelves are inserted between the trays and comprise groups of induction coils. The groups of induction coils are energized separately with high-frequency electrical energy by a multiplexed electrical generator. A detector detects the presence or the absence of the dish-covers. A control unit disables the energization of groups of induction coils near an area in which there is no dish-cover. The device adapts automatically to the presence or the absence of trays and/or dish-covers, optimizing efficiency and minimizing the generation of electromagnetic interference.

Abstract: An oven for cooking foodstuffs includes an airtight enclosure having an opening closed by a door. Water condensing in the enclosure is collected in the lower part of the enclosure and discharged into discharge pipes. An excess steam circuit captures excess steam escaping from the enclosure and feeds the captured steam to a treatment system including a steam condenser to convert it into liquid condensates. The liquid condensates are collected and discharged into discharge pipes. At least one heater heats steam passing through it in the excess steam circuit on the upstream side or on the downstream side of the steam condenser.

Abstract: An oven comprises an enclosure in which an intermediate wall separates a first part for containing materials to be cooked from a second part containing the functional units of the oven and in particular a fan and a burner. The burner is on the downstream side of the fan in the direction of the flow of air caused by the fan and the flame that it produces is oriented transversely to the direction of air flow. The burner outlet orifices are oriented to allow any water condensing in the burner to drain out by gravity. The intermediate wall is removable for cleaning. This maximizes the volume of the first enclosure part and considerably facilitates cleaning of the functional units of the oven, without disturbance to the operation of the burner.

Abstract: A boiler for the production of steam and/or hot water has a principal enclosure limited by a watertight wall for containing water, a bottom water extraction outlet,a water supply inlet, an upper steam outlet and a level detector controlling the water level in the enclosure. Electric immersion heating elements are provided in the enclosure for heating the water to generate steam. At least one section of the enclosure wall adjacent the water level on which scale deposits are likely to form is deformable by flexion and is stressed by time-varying deformations of the wall produced by variations of water and/or steam pressure in the enclosure which causes the film of scale deposited on the inner surface of the at least one deformable section to break up and become detached so that they fall to the bottom of the enclosure for easy elimination by drainage of the water from the enclosure through the bottom water extraction outlet.

Abstract: A steam generator for cooking appliances, having three vertical tubes connecting a lower duct and an upper duct together. The central tube is a heating tube having an electric resistance welded to the outside of the tube. The second tube is a return tube for returning water from the upper duct to the lower duct. The steam escapes through a discharge orifice in the upper duct. The third tube comprises a resistive probe measuring the level of the water and for regulating it to an intermediate level.

Abstract: An oven with double door is disclosed formed of a rigid projecting frame which supports, through guide rods, an inner plate which is urged by springs. Closure is provided by the inner plate which slides with respect to the frame and supports a peripheral seal.

Abstract: A closure for ovens is divulged, comprising a hook mounted for sliding in the oven body between a locked position, in which no lateral movement of the hook is possible and an engaged position in which the hook may move laterally against the retaining force of a spring for letting the door catch pass. A lever retains the hook in the locked position and must be actuated for unlocking and opening of the door.