Abstract: A cooking appliance for commercial kitchens has a fat collection device with at least one fat collection container, at least one fat extraction line, at least one suction pump and at least one fat discharge line. The fat extraction line extends from the fat collection container to the suction pump. The suction pump conveys a fat-water mixture via the fat extraction line into the fat discharge line. A cleaning device is provided which conveys water at least via the fat extraction line and the fat collection container into a cooking chamber outlet of the cooking appliance.

Abstract: An oven includes a heat exchanger with flattened segments providing low thermal resistance between flue gases being conveyed through the heat exchanger and a peripheral wall of the heat exchanger to increase the efficiency of heating of the peripheral wall of the heat exchanger to facilitate increasing a temperature of heated air that is delivered by a fan, across an outer surface of the peripheral wall of the heat exchanger, and through a cooking volume of the oven.

Abstract: A grease removal system for a combination oven, requiring venting and condensation of steam, conducts excess grease through the same drainpipe as the steam to a water-filled condenser, then segregates the grease within a reservoir wall. In this way, a single opening may serve to remove both excess steam pressure and grease and temperature-moderated grease may be readily pumped to a convenient location.

Abstract: An oven includes a heat exchanger with flattened segments providing low thermal resistance between flue gases being conveyed through the heat exchanger and a peripheral wall of the heat exchanger to increase the efficiency of heating of the peripheral wall of the heat exchanger to facilitate increasing a temperature of heated air that is delivered by a fan, across an outer surface of the peripheral wall of the heat exchanger, and through a cooking volume of the oven.

Abstract: A grease removal system for a combination oven, requiring venting and condensation of steam, conducts excess grease through the same drainpipe as the steam to a water-filled condenser, then segregates the grease within a reservoir wall. In this way, a single opening may serve to remove both excess steam pressure and grease and temperature-moderated grease may be readily pumped to a convenient location.

Abstract: A combination oven for the preparation of food has a cooking chamber containing heating elements, a fan and an atomizer for radiant, convective or steam cooking. The humidity within the cooking chamber is controlled by a water valve and either by forcing dry air into the cooking chamber and venting the humid air or by using a pressure box. Without any moving parts, the pressure box controls air exchange of the cooking chamber according to the level of water within the pressure box and the pressure in the cooking chamber. The oven has a condensate tank to collect condensation drained from the cooking chamber. The pressure box and condensate tanks form water barriers effectively isolating the cooking chamber from the vent and drain during cooking until venting is required.

Abstract: A combination oven for the preparation of food has a cooking chamber containing heating elements, a fan and an atomizer for radiant, convective or steam cooking. The humidity within the cooking chamber is controlled by a water valve and either by forcing dry air into the cooking chamber and venting the humid air or by using a pressure box. Without any moving parts, the pressure box controls air exchange of the cooking chamber according to the level of water within the pressure box and the pressure in the cooking chamber. The oven has a condensate tank to collect condensation drained from the cooking chamber. The pressure box and condensate tanks form water barriers effectively isolating the cooking chamber from the vent and drain during cooking until venting is required.