Abstract: Disclosed are systems and methods that optimize electrical component compartment cooling in a cooking device, such as a combi-steamer. The systems and methods according to the present disclosure provide supplemental air movement devices, such as fans, in the electrical component compartment and, optionally, in the mechanical compartment. These supplemental air movement devices allow reducing the energy consumption of cooking ovens such as combi-steamers by reducing the effort required by a main cooling fan to cool the electrical compartment. Reducing the effort required by the main cooling fan to cool the electrical compartment also reduces or avoids the cooling effect that over-use of the main cooling fan has on the cooking chamber. Also, temperature fluctuations in the electrical compartment are reduced which can also prolong the effective life of the electrical components, again reducing operating and repair costs for the cooking device.

Abstract: A cooking appliance, in particular a commercial cooking appliance, comprising a cooking chamber; a motor-driven fan wheel which is arranged in an area which is separated from the cooking chamber by a suction plate having a central suction opening; a heating device which has one, at least two heating coils and is arranged around the fan wheel; an appliance control, the appliance control activating the heating coils independently of one another.

Abstract: Cooking appliance, especially a commercial cooking appliance, comprising a housing in which a cooking chamber is arranged; at least one sensor device; and a cooling device for the sensor device, which sensor device comprises the following components: a cooling housing, in which the sensor device is arranged, a heat-conducting bridge, and at least one heat-dissipating member, which is arranged on a support, wherein the cooling housing is made of heat-conducting, preferably highly thermally conductive material, and in that the heat-conducting bridge is made of thermally conductive, preferably highly thermally conductive material which connects the cooling housing to the support made of thermally conductive, preferably highly thermally conductive material.

Abstract: A method and device for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance. The method includes determining usage behavior of the customer(s) or operating behavior of the cooking appliance(s), transferring the usage behavior or the operating behavior to the cooking appliance manufacturer, saving the usage behavior or the operating behavior, receiving information sent by cooperation partners of the cooking appliance manufacturer or receiving information established internally at the manufacturer, evaluating the received information taking into consideration the saved usage or operating behavior, determining which received information or information established internally at the manufacturer could be of interest for customers or for the cooking appliance, and conveying the determined information of interest to the customer or to the cooking appliance.

Abstract: Disclosed are systems and methods that optimize electrical component compartment cooling in a cooking device, such as a combi-steamer. The systems and methods according to the present disclosure provide supplemental air movement devices, such as fans, in the electrical component compartment and, optionally, in the mechanical compartment. These supplemental air movement devices allow reducing the energy consumption of cooking ovens such as combi-steamers by reducing the effort required by a main cooling fan to cool the electrical compartment. Reducing the effort required by the main cooling fan to cool the electrical compartment also reduces or avoids the cooling effect that over-use of the main cooling fan has on the cooking chamber. Also, temperature fluctuations in the electrical compartment are reduced which can also prolong the effective life of the electrical components, again reducing operating and repair costs for the cooking device.

Abstract: A cooking appliance, in particular a commercial cooking appliance, comprising a housing in which a cooking space is arranged and which is provided with a housing outlet, a condenser connected with the cooking space, a cooling water supply device and an appliance outlet, wherein the condenser has a multi-chamber system and the cooling water supply device comprises at least one supply line leading into the chamber provided with the appliance outlet.

Abstract: A cooking appliance, in particular to a commercial cooking appliance with a housing, with a cooking chamber that is arranged in the housing and that has a cooking chamber opening that is surrounded by a circumferential door seal that is arranged at the door inner side and/or a housing area adjacent to the cooking chamber opening and that can be opened and closed by a cooking chamber door, wherein the cooking chamber door has an inner pane that is adjacent to the cooking chamber and that, in the closed state of the cooking chamber door, abuts a door seal as well as an outer pane that is arranged at a distance to the inner pane and that together with the inner pane delimits a cooking chamber door interior space, and with an optoelectronic sensor, wherein, in the closed state of the cooking chamber door, the optoelectronic sensor projects into a reception area of the cooking chamber door interior spaces arranged outside the door seal.

Abstract: A cooking appliance, in particular a commercial cooking appliance, comprising a cooking chamber; a motor-driven fan wheel which is arranged in an area which is separated from the cooking chamber by a suction plate having a central suction opening; a heating device which has one, at least two heating coils and is arranged around the fan wheel; an appliance control, the appliance control activating the heating coils independently of one another.

Abstract: A cooking and/or heat retention appliance, in particular a commercial cooking appliance, comprising a housing in which a cooking or interior space is arranged having a cooking or interior space opening; an insert rack arranged in the cooking or interior space and includes a plurality of pairs of insert rails arranged one above the other for receiving one food product carrier each on insertion levels of different heights; and an optical recognition system arranged above the cooking or interior space opening and includes an image recording device, wherein the image recording device is connected to a separate evaluation device via a data line which, by an evaluation algorithm, determines the positioning of one or more food product carriers in the cooking or interior space and/or the positioning of at least one food product arranged on the food product carrier from the cooking or interior space image data recorded by the image recording device and transmitted to the evaluation device.