Abstract: In a method for conserving cooked food products, the food products are contained inside conservation containers having a total volume which is partially occupied by the food product and partially occupied by air in contact with the food product. The method includes reducing the oxygen concentration in a container which contains the food product by application of a reduced pressure generated by an ejector device which operates with compressed air so as to bring the oxygen concentration to values below 10%, within a duration time including a first time period in which the pressure in the container is brought to a value equal to the vapor pressure of the water contained in the food product and corresponding to the temperature of the food product and maintaining this condition for a second successive time period so as to reach the oxygen concentration below 10%.

Abstract: A food cooking oven includes a device for distributing water inside the cooking chamber of an oven for producing steam inside the cooking chamber, at least a first and a second impeller of corresponding electric fan units positioned, respectively, vertically one above the other, heating means for generating heat inside the cooking chamber, at least one water supply line in the intake area of each corresponding fan impeller, and a water supply conduit. At least one flow deflector device is provided in the oven, which divides the flow of water into at least a first and a second outgoing flow from the deflector, having respective predetermined values, the first outgoing flow from the deflector being guided into the intake area of the first impeller, and the second outgoing flow being guided along the second portion of conduit towards the intake area of the second impeller.

Abstract: A method for controlling the cooking process in a cooking chamber of an oven is provided. The chamber includes at least one heating element, at least one fan having respective intake and delivery areas, and at least one baking tray. A temperature sensor is arranged in the delivery area, measuring the temperature of the air and/or steam which comes into contact with the food at the entry to the at least one baking tray, and compares that to the cooking temperature which is set in the corresponding cooking program. The method includes: providing a second temperature sensor in the intake area of the fan; calculating temperature difference detected by the sensors; setting a predetermined difference between the temperatures; and controlling the heating element and the fan during cooking to keep the temperature difference in the cooking chamber equal to or below the predetermined value throughout the actual cooking time.

Abstract: An oven for food use comprising a cooking chamber, at least one variable-speed electric fan, the rotation of which is controlled by an electric motor, and a device for smoking and/or flavoring foodstuffs, the device comprising at least one container capable of being placed inside the cooking chamber and able to contain substances suitable for generating smoke for smoking and/or vapors for flavoring as well as a heat source provided for transferring heat to said substances for the purpose of smoking and/or flavoring the foodstuffs. The heat source comprises at least one electrical resistance element provided inside the cooking chamber, which element is part of the electrical circuit supplying the motor of the electric fan and is provided so as to be selectively connected to or disconnected from the electrical circuit in order to vary the speed of the fan after power is supplied to the resistance element.

Abstract: An oven for food use comprising a cooking chamber and a device for smoking and/or flavoring foodstuffs that includes at least one container capable of being placed inside the cooking chamber and able to contain substances suitable for generating smoke for smoking and/or vapors for flavoring as well as a heat source provided for transferring heat to said substances for the purpose of smoking and/or flavoring the foodstuffs, the oven comprising at least one temperature sensor provided for detecting the temperature of the substance in the container.

Abstract: A device for draining liquids and fats from the cooking chambers of ovens includes a three-way pipe element, with a first portion of pipe extending between a first and a second port, these ports being axially opposed, and a second portion extended to form a branch from the first portion and rotated relative to the latter, having a third port suitable for connection to the liquid drain of the environment in which the oven is installed, the pipe element being connected in fluid communication, via the first port, with a drainage aperture of the cooking chamber of the oven. The device further includes a two-way valve provided downstream of the second port of the pipe element, for selectively shutting off or freeing the flow passage through the second port.

Abstract: A food cooking oven includes a device for distributing water inside the cooking chamber of an oven for producing steam inside the cooking chamber, at least a first and a second impeller of corresponding electric fan units positioned, respectively, vertically one above the other, heating means for generating heat inside the cooking chamber, at least one water supply line in the intake area of each corresponding fan impeller, and a water supply conduit. At least one flow deflector device is provided in the oven, which divides the flow of water into at least a first and a second outgoing flow from the deflector, having respective predetermined values, the first outgoing flow from the deflector being guided into the intake area of the first impeller, and the second outgoing flow being guided along the second portion of conduit towards the intake area of the second impeller.

Abstract: A method is provided for controlling a gaseous component concentration of a gaseous mixture, which is recirculated by a ventilator in an oven, which is supplied with power at a predetermined mains frequency and voltage, the ventilator being driven by an asynchronous electric motor of known synchronism speed, the mixture being subjected to a known pressure. The method includes: detecting the temperature of the mixture in the cooking chamber, varying the motor's power supply voltage in order to maintain the motor's rotation speed at a predetermined value, measuring the difference between the mains voltage that supplies the motor and the motor's power supply voltage at the predetermined speed, using the voltage difference, the temperature and the known pressure to determine the component concentration in the mixture, comparing the component concentration which is found with a desired concentration value and, adjusting the component concentration in the cooking chamber.

Abstract: A centrifugal fan rotor includes radial blades extending from a disc support connectable to a hub for connection to the rotor's shaft. The blades are produced by stamping metal sheet, each having a corresponding blade surface and opposite attachment projection to the disc support. The rotor includes at least a first group of the blades in which each blade of the first group is provided with respective attachment projections upstream of the corresponding blade surface with respect to a direction of rotation of the rotor, and at least a second separate group of the plurality of blades in which each blade is provided with respective attachment projections arranged downstream of the corresponding blade surface with respect to rotation direction, such that each blade of the first and second groups are mirror-symmetrical to each other with respect to a radial center plane of symmetry between the blades extending through rotation axis.

Abstract: A method is provided for specifying the parameters of control curves of equipment for controlling the environmental conditions of climate-controlled enclosed spaces, including the step of specifying at least one control curve for the equipment, which is formed by a sequence of pairs of values introduced in succession. Each pair identifying the value of a predetermined parameter in a corresponding instant of time, the curve, indicating the desired variation of the parameter in time, is used for reproducing the variation of the parameter in time in said space according to the specified curve. The method also includes preliminary plotting of the shape of a curve in a graphic system of Cartesian axes. The curve represents a previously selected variation of the predetermined parameter as a function of time.

Abstract: A closure device associable with the opening of the cooking chamber of an oven of the type with trolley is described, the oven including a closure door associated with the chamber, for the sealed closure of the cooking chamber in the absence of the trolley, the device includes a closure element capable of being placed to close a portion of the opening of the chamber that is not involved by the closure door, the portion of opening being capable of permitting the closure of the door when the trolley is inserted into the cooking chamber, the closure element co-operating in a sealed manner with respective sections of gaskets arranged at the opening, for the sealed closure of the cooking chamber when the trolley is not inserted in the chamber.

Abstract: A description is given of a support for bearing foods in convection cooking ovens, which is intended to be housed in the cooking chamber of the oven, the support comprising a surface of open structure with through apertures, on which provision is made for bearing the foods, and also a collecting plate for the cooking liquids which is disposed in a position spaced from and opposite said surface, so as to collect said liquids dropping from the foods during the cooking stage, the collecting plate comprising a base having a predetermined inclination in the direction of at least one discharge opening provided in the plate, for discharging the collected liquids. A convection cooking oven equipped with the aforesaid support is also described.

Abstract: A system and a method for the preparation of food within a cooking oven (20), comprising means (22, 23, 24) for measuring one or more operating parameters of the oven (20) detected inside a cooking chamber (21), and sensor means (28), suitable to detect one or more values of at least one variable representing a cooking degree of the food product; in particular, during a cooking test of a predetermined type of food product, electronic control unit (29), programmed through a proper software, stores the values of the operating parameters of the oven (20) measured each time that the sensor means (28) detect a variation of the variable suitable to represent a cooking degree of the food product, in such a way that the electronic control unit (29) itself can control a plurality of conditioning systems (25, 26, 27) of the cooking chamber (21) of the oven (20), by means of signals corresponding to the values of the operating parameters stored for each valued of said variable suitable to represent the cooking degree of

Abstract: A cooking oven for foods is described, comprising a cooking chamber, a variable speed electric fan arranged for generating forced ventilation of the air inside the chamber, a regulating system for regulating the speed of the motor of the electric fan including at least one resistive electric element in the electrical supply circuit of the motor, in order to obtain the variation of the speed of the fan as a result of the electrical supply of the resistive element, wherein the resistive element is provided inside the cooking chamber of the oven, so that the heat generated by the resistive element is recovered and maintained within the cooking chamber in the thermal balance of the chamber, during the cooking of the foods.

Abstract: A method is provided for controlling a gaseous component concentration of a gaseous mixture, which is recirculated by a ventilator in an oven, which is supplied with power at a predetermined mains frequency and voltage, the ventilator being driven by an asynchronous electric motor of known synchronism speed, the mixture being subjected to a known pressure. The method includes: detecting the temperature of the mixture in the cooking chamber, varying the motor's power supply voltage in order to maintain the motor's rotation speed at a predetermined value, measuring the difference between the mains voltage that supplies the motor and the motor's power supply voltage at the predetermined speed, using the voltage difference, the temperature and the known pressure to determine the component concentration in the mixture, comparing the component concentration which is found with a desired concentration value and, adjusting the component concentration in the cooking chamber.