Abstract: The present invention relates to fan cover (6), in particular a fan cover (6) for a cooking appliance (1), obtainable by a process characterised by the following steps, a) providing a fan cover (6) having an inner surface (7a), an outer surface (7b) and at least one opening (8) allowing a fluid to flow through, b) pretreating of at least the inner surface (7a) of the fan cover (6) for providing a surface having a roughness being suitable for applying a non-stick and/or non-wetting coating (12) by mechanical treatment, physical treatment or chemical treatment, in particular by sandblasting and/or laser treatment and/or an enamelling process to form a ground layer (13), c) applying the non-stick and/or non-wetting coating (12) to the inner surface (7a) of the fan cover (6) or the surface (14a) of the ground layer (13), wherein the non-stick and/or non-wetting coating (12) comprises at least one layer (17) that is obtained by a sol-gel process from a first composition comprising a silica sol and a silane.

Abstract: A cavity (4) for a cooking appliance (2), in particular an oven cavity (4) for a domestic oven, comprising at least one cavity wall (8a, 8b, 8c, 8d) defining a cooking chamber (6) for cooking foodstuff and having an inner surface (10) facing towards the cooking chamber (6), a central opening for placing foodstuff into the cooking chamber (6), wherein the inner surface (10) is at least partially provided with a non-stick and/or non-wetting coating (16) comprising at least a first layer (18), wherein the first layer (18) is obtained by a sol-gel process from a first composition comprising a silica sol and a silane and/or wherein the cavity (4) further comprises a heat reflection shield system (26) having at least one heat reflection shield (28) to reduce the heat radiation produced by heating elements (30) being arranged within the cavity (4) against the non-stick and/or non-wetting coating (16).

Abstract: An ironing apparatus (100) comprises a rotating cylinder (11) and a burner assembly (2) comprising a main body (20) in which a passage (21) for a mixture of air and gas is defined. The main body comprises an outlet surface (22) in which a plurality of holes (220) are defined, through which the mixture of air and gas exits from the passage, wherein the passage is elongate-shaped, extends in a longitudinal direction inside said rotating cylinder and has a decreasing cross section along the longitudinal direction (x).

Abstract: An ironing apparatus (100) comprises a rotating cylinder (11) and a burner assembly (2) comprising a main body (20) in which a passage (21) for a mixture of air and gas is defined. The main body comprises an outlet surface (22) in which a plurality of holes (220) are defined, through which the mixture of air and gas exits from the passage, wherein the passage is elongate-shaped, extends in a longitudinal direction inside said rotating cylinder and has a decreasing cross section along the longitudinal direction (x).

Abstract: Oven to bake food products including a baking chamber (4), a door (6) for closing the baking chamber (4), and a trolley (12) equipped with pan racks (14) superimposed upon each other and movable between an operating position, in which the pan racks (14) are inserted inside the baking chamber (4), and an extracted position, in which the pan racks (14) are arranged outside the said baking chamber (4). The door (6) has at least one cavity (23), which is configured to house within it a portion (18) of the trolley (12) protruding outside the baking chamber (4) when the trolley (12) is arranged in its operating position, and is closed by at least one flap (28).

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 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: Oven to bake food products including a baking chamber (4), a door (6) for closing the baking chamber (4), and a trolley (12) equipped with pan racks (14) superimposed upon each other and movable between an operating position, in which the pan racks (14) are inserted inside the baking chamber (4), and an extracted position, in which the pan racks (14) are arranged outside the said baking chamber (4). The door (6) has at least one cavity (23), which is configured to house within it a portion (18) of the trolley (12) protruding outside the baking chamber (4) when the trolley (12) is arranged in its operating position, and is closed by at least one flap (28).

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.