Abstract: The invention relates to an assembly for arrangement in a kitchen and/or catering device, in particular a cooking device, comprising: at least one solids unit with: a receptacle for inserting a bottle filled with solid additive along an inserting direction, a supply line leading to the receptacle for supplying a fluid dissolving the additive, and a discharge line leading from the receptacle for discharging the fluid together with dissolved additive, and at least one operable bottle fixing device, which is formed in a fixed state to fix the at least one bottle into the respective receptacle and in a released state to release the at least one bottle for removing against the inserting direction.

Abstract: The invention relates to a bottle for inserting into a kitchen and/or catering device, wherein the bottle is filled with a water-soluble additive, in particular a cleaner, descaling agent or rinse aid, wherein the additive is solid, wherein the bottle comprises a bottom, an opening arranged opposite the bottom and a lateral surface, wherein the lateral surface extends from the bottom to the opening and wherein a bottle length is defined from the bottom to the opening, wherein the bottle comprises a supporting portion along the bottle length, wherein the lateral surface comprises a flattened supporting surface in the entire supporting portion, wherein the supporting portion extends over at least one third of the bottle length.

Abstract: A kitchen and/or gastronomy device, in particular a cooking device, comprising a control unit, a touch display connected to the control unit, and a turning unit with a knob, which can be turned by the user around a Z-axis for executing a user input, and with at least one touch element arranged at the knob for swiping and thereby actuating the touch display; wherein the turning unit is fixed on a surface of the kitchen and/or gastronomy device.

Abstract: The invention relates to a method for handling foods, comprising the following steps: providing a plurality of thermometers, each comprising an identifier that is specific to the thermometer, wherein the relevant thermometer comprises at least one core temperature sensor and one external temperature sensor, providing at least one food in which one of the thermometers is inserted, referred to in the following as the “inserted thermometer”, wherein the core temperature sensor of the inserted thermometer is arranged to be further inside the food than the external temperature sensor, continuously measuring an external temperature using the external temperature sensor of the plurality of thermometers, continuously wirelessly transmitting the external temperature together with the identifier of the relevant thermometer to a control unit, transferring the food together with the inserted thermometer from a first receiving space having a first receiving space temperature into a second receiving space having a second r

Abstract: A cooking device, in particular an commercial cooking device with a housing, in which an openable and closable cooking chamber is arranged, with a blower, which comprises a blower wheel, which is provided with a blower motor, which comprises a driving shaft, which is drivingly connected with the blower wheel, and with a ring channel, which is in flow connection with an intake opening of the housing, wherein a heating device is arranged in the ring channel, and in that a water injection nozzle is arranged in the ring channel adjacent to the heating device of the ring channel.

Abstract: The invention relates to a kitchen and/or gastronomic appliance, in particular cooking appliance, comprising a food chamber for treating and/or storing food, in particular configured as a cooking chamber, a collecting container for storing a liquid washing liquor, a washing liquor line for conducting the washing liquor out of the collecting container into the food chamber, at least one solids unit, having a receptacle for insertion of a container comprising a solid additive, a supply line leading to the receptacle for supplying a fluid that dissolves the additive, and a discharge line that leads from the receptacle in the direction of the collecting container and is intended for removing the fluid together with the dissolved additive, at least one supply line pump for pumping the fluid, preferably the washing liquor, through the at least one supply line.

Abstract: A kitchen and/or gastronomy device, in particular a cooking device, comprising a control unit, a touch display connected to the control unit, and a turning unit with a knob, which can be turned by the user around a Z-axis for executing a user input, and with at least one touch element arranged at the knob for swiping and thereby actuating the touch display; wherein the turning unit is fixed on a surface of the kitchen and/or gastronomy device.

Abstract: The object of the invention is a temperature calibrator for calibrating temperature sensors, wherein the temperature calibrator comprises at least one calibration volume, the temperature of which is to be adjusted and into which the temperature sensors to be calibrated can be inserted, at least one temperature control unit, which is in thermal contact with the calibration volume via one or several thermally conductive bodies, at least one temperature sensor, which is in thermal contact with said calibration volume, and at least one electrical control unit, which is electrically connected with the at least one temperature control unit and the at least one temperature sensor, wherein the temperature calibrator further comprises at least one magnetocaloric material and at least one magnetic field generating device.

Abstract: The object of the invention is a temperature calibrator for calibrating temperature sensors, wherein the temperature calibrator comprises at least one calibration volume, the temperature of which is to be adjusted and into which the temperature sensors to be calibrated can be inserted, at least one temperature control unit, which is in thermal contact with the calibration volume via one or several thermally conductive bodies, at least one temperature sensor, which is in thermal contact with said calibration volume, and at least one electrical control unit, which is electrically connected with the at least one temperature control unit and the at least one temperature sensor, wherein the temperature calibrator further comprises at least one magnetocaloric material and at least one magnetic field generating device.