Abstract: A steam generator for supplying steam to cooking equipment comprises a water-filled boiler comprising an automatic, level-regulated water emission, a steam discharge for automatic introduction of hot steam into a cooking chamber for the cooking equipment as needed, a heating unit operating at intervals and a decalcification arrangement having a water drain arranged close to the floor and to a side wall of the boiler for, as needed, at least partial emptying of the boiler for the purpose of flushing-out lime particles that flake off and collect on the floor of the boiler. Preferably, the decalcification arrangement comprises an arrangement for generating a flow in the steam generator that automatically kicks in at preferably adjustable intervals dependent on the operating duration and/or temperature of the heating unit to supply water to an elimination device.

Abstract: The invention relates to a process and to an apparatus for regulating a heat treatment of foods, particularly a cooking of meals, by means of steam or a steam/air mixture in a cooking area and by a steam supply regulatable subject to a sensor, a disturbance being forced on to a cooking area flow in the vicinity of a stationary connecting opening between the cooking area and the ambient and which contains the sensor for the purpose of forming a local vacuum.

Abstract: There is disclosed herein an excess pressure valve for the boiler of a steamer for the steam treatment of food. The boiler includes a pipe leading outward from inside the boiler and the external end has an annular sealing face. A conical valve body closes the pipe to the outside and a packing ring is provided for engaging the sealing face. The valve body has a solid core and an elongated terminally widened shaft which extends into the perpendicular end portion of the pipe. The pipe has a constriction between the shaft end and core which traps the shaft end.

Abstract: The invention relates to an appartaus for the heat treatment of foods, particularly for the cooking of meals by means of steam or a steam/hot air mixture with a cooking area and a steam supply regulatable subject to a sensor and with, a sensor tube connecting the cooking area to the ambient being provided.

Abstract: The invention relates to a process for operating an apparatus having a cooking area for the heat treatment of food, the heated cooking area being at least partly actively cooled prior to the introduction of new food.The invention also relates to an apparatus for the heat treatment of food with a cooking area, in which an inadequate cooking area temperature can be indicated prior to starting a heat treatment, e.g. by means of an optical and/or acoustic signal generator and/or whose cooking area is at least partly actively coolable.

Abstract: There is disclosed herein an apparatus for the steam treatment of foods. The apparatus includes a cooking area, a steam supply line to the cooking area and an open front having a hinged cooking area access door associated with the open front. A trough is provided below the door for collecting steam condensate. The door has a drain channel extending along the lower ledge of the door for the width of the door. The drain channel includes an opening adjacent the lower door hinge and above the collecting trough for direction condensate from the channel to the trough.

Abstract: Apparatus heats foodstuffs with a steam-air mixture circulated by a blower in the cooking chamber. The chamber has a controllable vapor vent at its top. A temperature regulator is located in the connection of the cooking chamber to the outer air located at the bottom of the chamber. A pivoted drain pipe coupled to the connection separately discharges condensed steam and food juices or fat.