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: The present application in particular is related to a method of estimating a humidity level in a steam cooking chamber (4) of a steam cooking appliance (1). The method comprises successively measuring static or quasi-static pressure values (P1, . . . , Pn) prevailing within the steam cooking chamber (4); successively calculating from the pressure values (P1, . . . , Pn); and setting and using the humidity index value (EH1, EHn) as an actual measure for the humidity level.

Abstract: The present invention relates to a cooking vessel (30) arrangeable or arranged inside an oven cavity (12) of a cooking oven (10). The cooking vessel (30) is provided for receiving food stuff (40) being prepared by a steam cooking process. The cooking vessel (30) is confined or confinable, so that a higher humidity inside said cooking vessel (30) as outside said cooking vessel (30) is allowed. The cooking vessel (30) is confined or confinable in such a way, that an overpressure inside said cooking vessel (30) is limited. The cooking vessel (30) comprises at least one vessel sensor (32) arranged inside said cooking vessel (30) and connectable or connected to a control unit (26) of the cooking oven (10). The vessel sensor (32) includes at least one humidity sensor and/or temperature sensor. Further, the present invention relates to a cooking oven (10) comprising at least one cooking vessel (30) arrangeable or arranged inside an oven cavity (12) of said cooking oven (10).

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: The present application in particular is related to a method of estimating a humidity level in a steam cooking chamber (4) of a steam cooking appliance (1). The method comprises successively measuring static or quasi-static pressure values (P1, . . . , Pn) prevailing within the steam cooking chamber (4); successively calculating from the pressure values (P1, . . . , Pn); and setting and using the humidity index value (EH1, EHn) as an actual measure for the humidity level.

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: Method for operating a steam cooking oven including placing vacuum packed food in an oven cavity and heating the cavity until the oven cavity centre has reached a defined temperature by supplying steam generated by a steam generator into the cavity, wherein a convection fan is operated within the cavity. The cavity is maintained at the defined temperature by supplying steam into the cavity over a certain period of time while the defined temperature of the centre is not allowed to vary about more than +/?1.5° C. During the heating step and the maintaining step the actual temperature of the centre is determined by a control unit using an algorithm that is based on the temperature values measured by a temperature sensor within the cavity, wherein the actual temperature is used to operate the steam generator such that the defined temperature of the centre is reached or maintained.

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: 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.

Abstract: Method for chilling foodstuffs contained in a chilling compartment at controllable temperature, and adapted to perform according to an operating procedure that includes continuously pulling down a temperature inside the foodstuff to be chilled, until a pre-set value (Tf) is eventually reached, provided that the temperature inside the chilling compartment is lower than a pre-set value, and the temperature at the core of the foodstuff is lower than a pre-set value. In addition, before the process is allowed to move on to a final temperature pull-down step, further conditions are defined to ensure that the temperature pull-down pattern and rate inside the foodstuff are complying with the requirements set forth by applicable standards.

Abstract: Deep-freezing apparatus for foodstuffs comprising a deep-freezing compartment, signal display means, sensor means adapted to detect the temperature inside the foodstuffs stored in said deep-freezing compartment, processing means for the signals generated by said sensor means, wherein the apparatus further comprises a neural network adapted to receive the signals issued by a temperature sensor situated inside the foodstuff being deep-frozen and by an information on the time elapsed from the beginning of the deep-freezing process, and further adapted to provide a signal representative of the residual time needed to reach a pre-set (deep-freezing) temperature, as well as processing means adapted to receive the signal output by said neural network and provide in response an information representative of the predicted time needed for a pre-determined temperature to be reached on said first temperature sensor.

Abstract: Method for cooking food, to be performed in an oven with a cooking cavity, a core-temperature proble capable of being introduced in a food item placed in the cooking cavity and provided with a temperature sensor for the food temperature and a sensor for detecting the temperature within the oven cavity, wherein these sensors are adapted to generate and output respective signals, control means being provided, which are adapted to receive and process such signals issued by said temperature sensors and to supply corresponding operating commands to heating means associated to the oven; there are provided setting means adapted to define a selectively modifiable value of a final reference temperature.

Abstract: Method for cooking food, to be performed in an oven with a cooking cavity, a core-temperature proble capable of being introduced in a food item placed in the cooking cavity and provided with a temperature sensor for the food temperature and a sensor for detecting the temperature within the oven cavity, wherein these sensors are adapted to generate and output respective signals, control means being provided, which are adapted to receive and process such signals issued by said temperature sensors and to supply corresponding operating commands to heating means associated to the oven; there are provided setting means adapted to define a selectively modifiable value of a final reference temperature.

Abstract: Method for chilling foodstuffs contained in a chilling compartment at controllable temperature, and adapted to perform according to an operating procedure comprising the steps of continuously pulling down the temperature inside the foodstuff to be chilled, until a pre-set value (Tf) is eventually reached, provided that the temperature inside said chilling compartment is lower than a pre-set value, and the temperature at the core of said foodstuff is lower than a pre-set value. In addition, before the process is allowed to move on to the final temperature pull-down step, further conditions are defined to ensure that the temperature pull-down pattern and rate inside the foodstuff are complying with the requirements provided for by the applying standards.

Abstract: Deep-freezing apparatus for foodstuffs comprising a deep-freezing compartment, signal display means, sensor means adapted to detect the temperature inside the foodstuffs stored in said deep-freezing compartment, processing means for the signals generated by said sensor means, wherein the apparatus further comprises a neural network adapted to receive the signals issued by a temperature sensor situated inside the foodstuff being deep-frozen and by an information on the time elapsed from the beginning of the deep-freezing process, and further adapted to provide a signal representative of the residual time needed to reach a pre-set (deep-freezing) temperature, as well as processing means adapted to receive the signal output by said neural network and provide in response an information representative of the predicted time needed for a pre-determined temperature to be reached on said first temperature sensor.