Abstract: The present invention is a cooking oven for foodstuffs, comprising: a cooking chamber, wherein foodstuffs can be placed for being cooked, having a bottom wall provided with a first cooking chamber outlet positioned in such a way to receive grease collected in the bottom wall; a grease conduit configured for draining grease from the cooking chamber, wherein the first cooking chamber outlet is fluidly connected to the grease conduit; a heating device configured for heating the internal of the cooking chamber; and a vapour outlet duct configured for discharging vapour from the cooking chamber. The bottom wall of the cooking chamber is further provided with a second cooking chamber outlet, distinct from the first cooking chamber outlet and fluidly connected to the vapour outlet duct.

Abstract: The present invention is a method for operating a cooking oven comprising: a cooking chamber; a heating device for heating foodstuff contained in the cooking chamber; a database wherein cooking cycles are stored; a control unit operatively connected to the database and to the heating device, configured for activating/deactivating the heating device according to the cooking cycles; and a user interface operatively connected to the control unit. The method comprises the following phases: (a) selecting, by the user interface, a new list of two or more of cooking cycles stored in the database, to be executed in sequence; (b) sorting, by the control unit, the cooking cycles of the new list, using a sorting algorithm that calculates the order of the cooking cycles of the new list and (c) displaying, via the user interface, a sorted list containing the cooking cycles of the new list.

Abstract: The present invention is related to a cooking oven (1) for foodstuffs comprising: —a cooking chamber (2), wherein foodstuffs can be placed for being cooked, having a bottom wall (3) provided with a first cooking chamber outlet (4) positioned in such a way to receive grease collected in the bottom wall (3); —a grease conduit (6) configured for draining grease from the cooking chamber (2); wherein the first cooking chamber outlet (4) is fluidly connected to the grease conduit (6), wherein the cooking oven further comprises: —a heating device (8) configured for heating the internal of the cooking chamber (2), —a vapour outlet duct (9) configured for discharging vapour from the cooking chamber (2), wherein the bottom wall (3) of the cooking chamber (2) is provided with a second cooking chamber outlet (10), distinct from the first cooking chamber outlet (4) and fluidly connected to the vapour outlet duct (9).

Abstract: The present invention is related to method for operating a cooking oven (1) comprising: —a cooking chamber (3) wherein foodstuff can be loaded; —a heating device (6) for heating foodstuff contained in the cooking chamber (3); —a database (10) wherein cooking cycles (11) are stored, each cooking cycle (11, 11a, 11b, 11c) having a pre-set starting temperature (Ti), a pre-set final temperature (Tf), a pre-set starting humidity (Hi), a pre-set final humidity (Hf); —a control unit (8) operatively connected to the database (10) and to the heating device (6), configured for activating/deactivating the heating device (6) according to the cooking cycles (11); —a user interface (9) operatively connected to the control unit (8), configured for allowing a user to interact with the control unit (8).

Abstract: An apparatus for cooking food products includes: a first heating plate adapted to support the food products; a second heating plate adapted to face the food products during a cooking operation; a first resistive heating element associated with the first heating plate and adapted to provide heat to the food products during the cooking operation; a second resistive heating element associated with the second heating plate and adapted to provide heat to the food products during the cooking operation, and at least one microwave generator element configured to selectively generate microwave radiation for haeting the food products during the cooking operation. At least a selected resistive heating element between the first resistive heating element and the second resistive heating element is joined to a surface of the associated heating plate so that it forms a single piece with the associated heating plate.

Abstract: A cooking apparatus (1) comprises a base (7) comprising a lower heater (2) defining a bottom cooking surface (4) where a foodstuff (F) to be cooked can be positioned; a cover (8) closable onto the base (7) and comprising an upper heater (3) defining a top cooking surface (5) and a lifting system (16) for moving the upper heater to and from the lower heater when the cover is closed onto the base; a database (103) storing a plurality of selectable cooking programs each including one or more cooking phases each associated with corresponding cooking parameters including a temperature of the upper heater and a distance (d) of the top cooking surface from the bottom cooking surface; and a controller (18) configured to control the operations of the lifting system and the upper heater based on the cooking parameters of a selected program.

Abstract: An oven includes a cooking chamber for housing food to be cooked, a control unit, and a reservoir for containing washing detergent at room temperature. The washing detergent has an activation temperature. The oven also includes a liquid supply arrangement selectively activated by the control unit for supplying the washing detergent into the cooking chamber, and one liquid heating element for heating the washing detergent and to be selectively activated by the control unit. During a washing cycle, the control unit performs the following ordered operations: a) activate the one liquid heating element for a first time period sufficient to increase its temperature to the activation temperature; b) deactivate the liquid heating element; c) when the temperature of the liquid heating element is about the activation temperature, activate the liquid supply arrangement so that the washing detergent is heated by the liquid heating element while supplied into the cooking chamber.

Abstract: A cooking apparatus (1) comprises a base (7) comprising a lower heater (2) defining a bottom cooking surface (4) where a foodstuff (F) to be cooked can be positioned; a cover (8) closable onto the base (7) and comprising an upper heater (3) defining a top cooking surface (5) and a lifting system (16) for moving the upper heater to and from the lower heater when the cover is closed onto the base; a database (103) storing a plurality of selectable cooking programs each including one or more cooking phases each associated with corresponding cooking parameters including a temperature of the upper heater and a distance (d) of the top cooking surface from the bottom cooking surface; and a controller (18) configured to control the operations of the lifting system and the upper heater based on the cooking parameters of a selected program.

Abstract: A cooking equipment includes an oven cavity (2); at least one energy source (3), operable to provide energy to food placed inside the oven cavity (2); a plurality of sensors (5), configured to provide respective measurement signals (STC, STWR, STWI, STE, STF1, . . . , STFN, SH), indicative of respective quantities relating to a cooking process for cooking food in the oven cavity (2); and a control device (8), having at least one cooking program stored therein and configured to drive the at least one energy source (3) in accordance with the cooking program, based on the measurement signals (STC, STWR, STWI, STE, STF1, . . . , STFN, SH) from the sensors (5).

Abstract: A cooking equipment includes a first database, containing first energy consumption data, indicating energy required to maintain, operating conditions prescribed by a cooking program stored in a control device, in the absence of food; and a second database, containing second energy consumption data-indicating additional energy to be supplied in excess of energy of the first energy consumption data to have a unit weight of the food processed according to the cooking program. The control device includes a processing unit that estimates daily energy consumption for the cooking program from the first and second energy consumption data. The first energy consumption data relate to respective individual iterations of the cooking process and include an initial energy excess associated with a first iteration of consecutive iterations of the cooking process; and a common energy level indicative of energy associated with subsequent iterations of the consecutive iterations of the cooking process.

Abstract: An apparatus for cooking food products includes a first heating plate adapted to support the food products; a second heating plate adapted to face the food products during cooking; a first resistive heating element associated with the first heating plate and adapted to generate infrared radiation for heating the food products during the cooking; a second resistive heating element associated with the second heating plate and adapted to generate infrared radiation for heating the food products during the cooking, and at least one microwave generator configured to selectively generate microwave radiation for heating the food products during the cooking The first heating plate and/or the second heating plate is made of a material that is at least partially transparent to microwave radiation and not transparent to infrared radiation, so as to increase its temperature by infrared radiation absorption to provide heat to the food products by heat conduction.

Abstract: An apparatus for cooking food products includes: a first heating plate adapted to support the food products; a second heating plate adapted to face the food products during a cooking operation; a first resistive heating element associated with the first heating plate and adapted to provide heat to the food products during the cooking operation; a second resistive heating element associated with the second heating plate and adapted to provide heat to the food products during the cooking operation, and at least one microwave generator element configured to selectively generate microwave radiation for heating the food products during the cooking operation. At least a selected resistive heating element between the first resistive heating element and the second resistive heating element is joined to a first surface of the associated heating plate so that it forms a single piece with the associated heating plate.

Abstract: The baking chamber (3) of an oven for baking food products is connected to a steam generator (8) communicating with a water tank (7) associated to a filtering device (38), which is mounted outside of the tank (7), so as to filter the water fed to a discharge duct (44) for the emptying of the tank (7) and of the steam generator (8).

Abstract: An oven includes a cooking chamber for housing food to be cooked, a control unit, and a reservoir for containing washing detergent at room temperature. The washing detergent has an activation temperature. The oven also includes a liquid supply arrangement selectively activated by the control unit for supplying the washing detergent into the cooking chamber, and one liquid heating element for heating the washing detergent and to be selectively activated by the control unit. During a washing cycle, the control unit performs the following ordered operations: a) activate the one liquid heating element for a first time period sufficient to increase its temperature to the activation temperature; b) deactivate the liquid heating element; c) when the temperature of the liquid heating element is about the activation temperature, activate the liquid supply arrangement so that the washing detergent is heated by the liquid heating element while supplied into the cooking chamber.

Abstract: An oven (100) comprising an oven chamber (105) for the cooking of foods, heating means (125) for heating the oven chamber, and a vapor exhaust system (155) for treating vapors produced in the oven chamber during a food cooking process. The vapor exhaust system comprises: a first region (405) in fluid communication (160,165,170) with the oven chamber so as to receive vapors exiting the oven chamber and wherein the vapors are de-moisturized and cooled down; and a second region (410) downstream the first region and wherein the de-moisturized and cooled down vapors exiting the first region are mixed to hot dry air (140) before being exhausted to the outside ambient.