Abstract: A deep fat fryer with submerged-pipe heating includes a frying vat containing a bath of oil or fat frying medium in which heating pipes exchanging heat with the frying medium are submerged. The heating pipes are heated up by respective flows of flue gases moving therethrough from one or more gas burners. The burners are powered fully or partially pre-mixed burners including a blower that takes in ambient air and, on the delivery side thereof, blows the air into a sealed container which is delimited on a side thereof by a perforated baffle whose perforations are concentrated in a plurality of pre-defined zones arranged substantially in front of the inlet openings of the pipes. Distinct flame torches on the outside of the perforations propagate at least partially into the respective inlet openings of the pipes.

Abstract: A food cooking oven, particularly for use in commercial or collective food service applications, includes a cooking cavity and a heat generating device. A fan is provided for fan-assisted cooking and is adapted to transfer heat to the inside of the cooking cavity. A zirconium-oxide cell is located at a wall of the oven and has one of its sides open towards the outside atmosphere and the other one of its sides open towards the inside of the cooking cavity and is capable of measuring the relative concentration of oxygen within the cavity. The terminals of the zirconium-oxide cell are connected to an indicator, which is arranged so as to be visible from the outside of said oven. The cell terminals are also connected to a controller, which preferably includes at least one connected electronic microprocessor unit and is arranged so as to be able to automatically determine the moisture content of the gas mixture inside the cooking cavity.

Abstract: A microwave oven is combined with gas heating, particularly for cooking foods for groups. The oven includes a cooking chamber, one or more magnetrons for the generation of microwaves, and several hollow heating elements arranged internally or on the walls of this chamber. The oven may also be provided with a conduit for the introduction of steam from an external boiler, in which products of the combustion of inflammable gases pass through these heating elements (5), and their interiors are not in communication with the interior of the chamber. These heating elements consist of essentially vertical tubes that at least partially cross this cooking chamber. The upper ends (11) of the gas exhausts of these heating elements (5) are closed by a box element (12), which is hermetically sealed to microwaves against the upper surface of the top (9) and has at least one hole (14). A corresponding second tube (15) is attached to edges of the hole and defines a microwave trap.

Abstract: A steam-operated food cooking oven having a cooking cavity (2), a motor-driven fan (3) located at a rear side of the cooking cavity, and a partition wall (4) to distribute the flow of air generated by the fan into the cooking cavity. A back-chamber (5) accommodates the fan and is delimited on its front side by the partition wall (4) and, on its rear side, by the rear wall (6) of the oven. A tube (9) extends into the back chamber and terminates in a nozzle (10) that is received in an interstice between the rear wall and the fan. An appropriate temperature sensor (11), which is connected to a thermostat device (12), is inserted in the tube (9). A perforated disk is mounted over a motor shaft within the fan and allows air and steam within the back chamber to flow into the interstice and the nozzle therein to thereby communicate with the tube and temperature sensor therein.

Abstract: A food cooking oven has an access door (1), a cooking cavity (2), and a motor-driven fan (3) situated on the back side of the cooking cavity. A partition wall (4) is arranged to diffuse the air flow generate by the fan. A rear chamber (5) is situate behind the fan and is confined on its front side by the fan and the partition wall (4). The oven is provided with a conduit (6), an end portion of which terminates with a nozzle (7) positioned near the wheel of the fan (3). The other end portion of the conduit (6) is connected with a reservoir (8) and a pump (9) adapted to pump liquid contained in the reservoir into the conduit (6). The pump (9) and the fan (3) are connected to a control device (10) adapted to control their operation. A second conduit (17) has an outlet end portion terminating with a second nozzle (18) that is also arranged close to the fan (3).

Abstract: A food cooking oven having a vertically hinged access door 1 provided with an exterior glazing 2, and an inner door 3 arranged on the inner face of said door. The inner door is provided with a hinge 4 along the hinging edge of the access door 1 to the oven housing and is able to be turned with respect to the hinge to a position which is moved away and separated from said access door. The oven also includes a gutter 6 for collecting condensation water and other drippings. The gutter runs along the lower edge of the access door and is provided with a liquid shut-off means 7. A liquid collecting element 11 is arranged so as to protrude from the lower side 10 of the oven cavity opening perimeter, in a position lying underneath said liquid shut-off means, the latter being normally shut when the oven door is open, and adapted to close automatically when the door is being closed.

Abstract: An arrangement measures humidity in ovens, in particular fan-assisted food-cooking ovens which have a cooking cavity (8) and a separate cavity (10) that houses a cooling fan and is separated from the first cavity by a partition wall (9). The arrangement includes a body (13) made of highly heat-conductive metal, which passes through the partition wall (9) and has ends (17, 18) introduced in the cooking cavity (8) and the separate cavity (10), respectively. The arrangement also includes a heat-sink provision (19, 28, 32) connected with the end (18) of said metal body (13), and three temperature sensors (21, 22, 26) that are adapted to measure the temperatures of said two ends (17, 18) and the cooking cavity (8), respectively.

Abstract: A gas convection oven includes a blower and a heat exchanger which together produce a circulation of hot air through a cooking portion of the oven at a uniform speed and with a uniform temperature distribution. The heat exchanger includes a plurality of generally U-shaped tubes disposed outwardly of the blower and uniformly spaced apart in a symmetrical relationship concentric to the blower. Each of the tubes has a first end in open communication with a first collector chamber in which hot combustion gases are generated by a gas burner and a second end in open communication with a second collector chamber. An exhaust device is connected to the collector chamber for exhausting combustion gases generated by the gas burner from the oven via the second collector chamber and the tubes of the heat exchanger. The exhaust device may in turn include an ejector for aspirating the exhaust from the oven through an exhaust pipe open to the second collector chamber.

Abstract: An automatic machine for making coffee or a similar beverage includes an infusion chamber at atmospheric pressure and adapted to accommodate a mixture of liquid such as hot water and a material serving as the base of the beverage. The infusion chamber has at the bottom thereof a surface permeable to fluids and impermeable to the material. An extraction chamber is positioned below the bottom of the infusion chamber and communicates therewith through the surface. A first control mechanism is positioned within the extraction chamber for moving upwardly therein to force air through the surface into the mixture in the infusion chamber and for moving downwardly within the extraction chamber to extract beverage from the infusion chamber through the surface into the extraction chamber. A second control mechanism is provided within the extraction chamber for forcing beverage within the extraction chamber therefrom under pressure to a dispensing area.

Abstract: A food frying apparatus includes a housing having a front side, a vessel mounted within the housing to contain oil, the vessel having an expansion zone adjacent the front side, and an oil heating container connected to the vessel, the container being positioned adjacent the front side and in communication with the expansion zone. An electrical heater is mounted on the exterior of the container to indirectly heat oil therein. The oil is forcibly circulated between the vessel and the container by means of a motor mounted beneath the container and a rotor coaxially mounted within the container and coupled to the motor. A plug is axially insertable into the top of the container, and an upper end of the rotor is connected to the plug for axial movement therewith. The rotor has a lower end connected to the motor to enable relative telescopic sliding movement therebetween to achieve coupling or uncoupling.

Abstract: A convection oven is disclosed in which a duct for drawing hot air from the combustion chamber conveys the hot air to the heating chamber, said duct extending through the ventilation chamber and communicates therewith; it also communicates with an outlet duct so as to convey all the air drawn from the combustion chamber and a fractional volume of the ventilated air towards the outlet duct. The advantages are a reduction of the temperature of the fluids and a finer adjustment of the temperature in the useful areas of the oven.