Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot. A conduit is fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump is provided for re-circulating cooking oil to and from the fryer pot. A sensor is disposed in fluid communication with the conduit and measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot.

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 includes a user interface having an outer surface. The user interface is connected to an outer enclosure. A duct is connected to the user interface. A door is connected to the outer enclosure. A cooling device is in thermal communication with a member selected from the group consisting of the outer surface and the door. The cooling device is connected to the user interface or the door by the duct.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.

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 support device including a keyboard platform and a bracket for mounting the keyboard platform a work surface to elevate the keyboard platform above the work surface. The keyboard platform is mounted on the bracket for sliding movement relative to an edge of the work surface along a horizontal fore-aft axis. The keyboard platform is mounted on the bracket for tilting movement about a tilting axis perpendicular to the fore-aft axis. The support device includes a lock movable between a locked position wherein sliding/tilting movement of the keyboard platform is prevented and an unlocked position wherein sliding/tilting movement of the keyboard platform is permitted. One aspect includes a clamp provided on the bracket and engageable with the work surface to elevate the keyboard platform above the work surface. One aspect provides a mouse platform pivotally attached to the keyboard platform and configured to support the mouse at a tilted position.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.

Abstract: A support device including a keyboard platform and a bracket for mounting the keyboard platform a work surface to elevate the keyboard platform above the work surface. The keyboard platform is mounted on the bracket for sliding movement relative to an edge of the work surface along a horizontal fore-aft axis. The keyboard platform is mounted on the bracket for tilting movement about a tilting axis perpendicular to the fore-aft axis. The support device includes a lock movable between a locked position wherein sliding/tilting movement of the keyboard platform is prevented and an unlocked position wherein sliding/tilting movement of the keyboard platform is permitted. One aspect includes a clamp provided on the bracket and engageable with the work surface to elevate the keyboard platform above the work surface. One aspect provides a mouse platform pivotally attached to the keyboard platform and configured to support the mouse at a tilted position.

Abstract: A circuit arrangement for an induction cooking device and an induction cooking device with a circuit of this kind, wherein the circuit includes a resonant circuit with at least one induction coil for the inductive heating of an induction cooking dish and at least one capacitor, as well as a variable circuit element for the variation of the inductivity and/or the capacity of the resonant circuit. The variable circuit element in preference is a choke controllable with direct current and the switching circuit in preference is operated with a constant frequency.

Abstract: A cooking device includes a user interface having an outer surface. The user interface is connected to an outer enclosure. A duct is connected to the user interface. A door is connected to the outer enclosure. A cooling device is in thermal communication with a member selected from the group consisting of the outer surface and the door. The cooling device is connected to the user interface or the door by the duct.

Abstract: An oven that generates impingement air with a jet nozzle that includes a nozzle insert that provides a slot-shaped orifice through which the air flows toward a product to be heated or cooled. In particular, an oven for cooking a food product is disclosed in which a plurality of the jet nozzles produces an overall turbulence and a homogeneous heat transfer at a surface of the food product.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A means for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.