Abstract: Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.

Abstract: Disclosed is a cooking device with optical identification means for identifying food to be cooked. A motion detector is provided to activate the optical identification means. The motion detector may also activate a light source for lighting the field of vision of the optical means. Optical identification is controlled by the outer appearance of the food. A controller accesses a physical feature database and compares previously stored picture data to the physical features of the food to be cooked. The controller calculates a matching probability rank between the stored picture data and the food to be cooked. The controller is also programmed to have a learning ability for recognizing a previously unknown food product. Based upon the identification of the food product to be cooked, the cooking device starts the recipe for cooking the food product.

Abstract: A cleaning system for cleaning a cavity of food or beverage preparation device. The cavity is connected with a pipe system. The pipe system supplies a fluid through the pipe system to the cavity. When the fluid flow stops, any remainder of the fluid in the pipe system is removed by passing a gas (for example, air) through the pipe system or by a valve disposed at a high location of the pipe system.

Abstract: A cooking device comprising a first interior chamber, a second interior chamber being fluidly connected with the first interior chamber via a drain and comprising a first water reservoir, the drain and the first water reservoir forming a first air trap, and a device outlet downstream of the second interior chamber, whereby said air trap is adapted to be opened or closed by lowering or lifting the first water reservoir between the first interior chamber and the second interior chamber.

Abstract: Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.

Abstract: Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion and (4) the quality of the cooked food product meets expected standards.

Abstract: A valve structure includes a housing having an interior chamber, a first conduit connecting the interior chamber with a cooking chamber of a cooking device and having a first discharge cross-section, a second conduit connecting the interior chamber with the outside environment and having a second discharge cross-section, and at least one valve seat within the interior chamber having at least one valve seat opening which cooperates with at least one valve disc. The at least one valve disc moves between a closed position on the valve seat opening, and an open position spaced apart from the valve seat opening by changes in pressure in the cooking chamber. The valve operates to allow bidirectional flow of fluid to relieve over pressure and underpressure conditions, and enables automatic balancing of low pressure or vacuum in the cooking chamber.

Abstract: A cleaning system for cleaning a cavity of food or beverage preparation device. The cavity is connected with a pipe system. The pipe system supplies a fluid through the pipe system to the cavity. When the fluid flow stops, any remainder of the fluid in the pipe system is removed by passing a gas (for example, air) through the pipe system or by a valve disposed at a high location of the pipe system.

Abstract: A cooking device comprising a first interior chamber, a second interior chamber being fluidly connected with the first interior chamber via a drain and comprising a first water reservoir, the drain and the first water reservoir forming a first air trap, and a device outlet downstream of the second interior chamber, whereby said air trap is adapted to be opened or closed by lowering or lifting the first water reservoir between the first interior chamber and the second interior chamber.

Abstract: Disclosed is a cooking device with optical identification means for identifying food to be cooked. A motion detector is provided to activate the optical identification means. The motion detector may also activate a light source for lighting the field of vision of the optical means. Optical identification is controlled by the outer appearance of the food. A controller accesses a physical feature database and compares previously stored picture data to the physical features of the food to be cooked. The controller calculates a matching probability rank between the stored picture data and the food to be cooked. The controller is also programmed to have a learning ability for recognizing a previously unknown food product. Based upon the identification of the food product to be cooked, the cooking device starts the recipe for cooking the food product.

Abstract: The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps: a) selecting a product requiring cooking having an assigned cooking program or selecting at least one cooking parameter having assigned selectable products; b) loading the cooking equipment with a selected product; c) starting the associated cooking program; d) displaying the name of the program and at least the remaining cooking time; e) associating in automated manner further products or cooking programs that fit in with the cooking program of the first selected product in dependence on cooking parameters, in particular, the cooking temperature and/or the cooking humidity and/or the fan speed; f) displaying the selectable products or selectable cooking programs; g) selecting, on demand, a further product which matches the first product in accordance with the associating process; h) loading the cooking equipment with the further product; i) starting the

Abstract: Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion and (4) the quality of the cooked food product meets expected standards.

Abstract: Disclosed is a valve arrangement which includes a housing having a first conduit having a first discharge cross-section, a second conduit having a second discharge cross-section, and at least one valve seat within the interior chamber of the housing having at least one valve seat opening which cooperates with at least one valve disc. The valve disc is moveable between a closed position seated on the valve seat opening, and an open position spaced apart from the valve seat opening. There can be also provided an actuator for moving the valve disc between the open and closed positions. The valve seat opening has a cross-section that is larger than the discharge cross-section of the first conduit and/or the discharge cross-section of the second conduit. The cross-section of the valve disc is greater than the valve seat opening.

Abstract: The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps: a) selecting a product requiring cooking having an assigned cooking program or selecting at least one cooking parameter having assigned selectable products; b) loading the cooking equipment with a selected product; c) starting the associated cooking program; d) displaying the name of the program and at least the remaining cooking time; e) associating in automated manner further products or cooking programs that fit in with the cooking program of the first selected product in dependence on cooking parameters, in particular, the cooking temperature and/or the cooking humidity and/or the fan speed; f) displaying the selectable products or selectable cooking programs; g) selecting, on demand, a further product which matches the first product in accordance with the associating process; h) loading the cooking equipment with the further product; i) starting th

Abstract: A suspension frame for supporting trays includes support rails formed by legs which have cutouts and vertical sections having apertures in order to make it possible to wet the suspension frame with cleaning liquid as far as possible on all sides.

Abstract: A heat exchanger device for a cooking appliance includes a burner arranged in a combustion chamber. The burner is connected by a feeding pipe to a mixing device which prepares a gas/air mixture necessary for the combustion and feeds it to the burner. The mixing device is connected to the burner in a gastight manner additional air is prevented from flowing in. The combustion chamber is formed by an enlargement of a heat exchanger pipe which, starting from the combustion chamber, spirally surrounds the fan wheel which provides forced circulation of the treatment medium. The heat exchanger pipe is also wound around the combustion chamber.

Abstract: The apparatus for the treatment of substances, in particular foods, has a condensation device which is constructed within the cooking chamber (2) and comprises an injector nozzle (16) and a condensation chamber (23) which is constructed as a recess (12) in the cooking chamber bottom. The injector nozzle (16) is further situated within the pressure region (13) of a circulation fan (5). The recess (12) which acts as condensation chamber leaves from the pressure region (13) of the circulation fan (4) and extends into the cooking chamber (2).

Abstract: A method of automatic cleaning of cooking cavities of cooking equipment for food processing includes the introduction of steam at a temperature of at least 100.deg. C. from a supply line and nozzle into a cooking cavity for a time period depending on the degree of disinfection desired. The cooking cavity is rinsed with the steam condensate; and the supply line and nozzle are flushed with demineralized water.

Abstract: A heat exchanger device for a cooking appliance includes a burner arranged in a combustion chamber. The burner is connected by a feeding pipe to a mixing device which prepares a gas/air mixture necessary for the combustion and feeds it to the burner. The mixing device is connected to the burner in a gastight manner additional air is prevented from flowing in. The combustion chamber is formed by an enlargement of a heat exchanger pipe which, starting from the combustion chamber, spirally surrounds the fan wheel which provides forced circulation of the treatment medium. The heat exchanger pipe is also wound around the combustion chamber.

Abstract: The apparatus for the treatment of substances, in particular foods, has a condensation device which is constructed within the cooking chamber (2) and comprises an injector nozzle (16) and a condensation chamber (23) which is constructed as a recess (12) in the cooking chamber bottom. The injector nozzle (16) is further situated within the pressure region (13) of a circulation fan (5). The recess (12) which acts as condensation chamber leaves from the pressur e region (13) of the circulation fan (4) and extends into the cooking chamber (2).