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 receiving space temperature, wherein the two receiving space temperatures differ from one another, thermometer assignment: assigning, by means of the control unit, which of the plurality of thermometers has been transferred as the “inserted thermometer” together with the food on the basis of the measured external temperature of the plurality of thermometers.
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.
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.
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.
G06F 3/044 - Digitisers, e.g. for touch screens or touch pads, characterised by the transducing means by capacitive means
F24C 7/08 - Arrangement or mounting of control or safety devices
G06F 3/0362 - Pointing devices displaced or positioned by the userAccessories therefor with detection of 1D translations or rotations of an operating part of the device, e.g. scroll wheels, sliders, knobs, rollers or belts
A cooking device, in particular a commercial cooking device, comprises a housing, a cooking chamber in the housing and a door for closing the cooking chamber, a heating device for heating the cooking chamber, a first load assembly, which is disposed for power supply in a first load circuit, a fan assembly with electric motor for generating air circulation in the cooking chamber, wherein the fan arrangement is disposed for power supply in a fan load circuit, and a power supply device, wherein the first load circuit is connected to a first load circuit terminal of the power supply device, and wherein the fan load circuit is connected to a fan load circuit terminal of the power supply device, wherein the power supply device comprises a first load circuit switch for switching the first load circuit and a fan load circuit switch for switching the fan load circuit.
Disclosed are systems and methods that optimize electrical component compartment cooling in a cooking device, such as a combi-steamer. The systems and methods according to the present disclosure provide supplemental air movement devices, such as fans, in the electrical component compartment and, optionally, in the mechanical compartment. These supplemental air movement devices allow reducing the energy consumption of cooking ovens such as combi-steamers by reducing the effort required by a main cooling fan to cool the electrical compartment. Reducing the effort required by the main cooling fan to cool the electrical compartment also reduces or avoids the cooling effect that over-use of the main cooling fan has on the cooking chamber. Also, temperature fluctuations in the electrical compartment are reduced which can also prolong the effective life of the electrical components, again reducing operating and repair costs for the cooking device.
A method for operating a food processing apparatus comprises: collecting feedback information by means of a human-machine interface (MMI), and/or by means of at least one sensor; creating, by means of a local control unit, feedback data sets representing one or more of the feedback information items; sending the feedback data sets from the apparatus to a central computing unit; classifying, by means of the central computing unit, the feedback data sets on the basis of at least one stored feedback comparison data set; generating, by means of the central computing unit, a change signal depending on the classification of at least one feedback data set; sending the change signal to the apparatus; changing a user input request directed to the user by the MMI in the apparatus based on the change signal and/or changing a function program of the apparatus based on the change signal.
A cooking appliance, in particular a commercial cooking appliance, comprising a cooking chamber; a motor-driven fan wheel which is arranged in an area which is separated from the cooking chamber by a suction plate having a central suction opening; a heating device which has one, at least two heating coils and is arranged around the fan wheel; an appliance control, the appliance control activating the heating coils independently of one another.
A cooking and/or heat retention appliance, in particular a commercial cooking appliance, comprising a housing in which a cooking or interior space is arranged having a cooking or interior space opening; an insert rack arranged in the cooking or interior space and includes a plurality of pairs of insert rails arranged one above the other for receiving one food product carrier each on insertion levels of different heights; and an optical recognition system arranged above the cooking or interior space opening and includes an image recording device, wherein the image recording device is connected to a separate evaluation device via a data line which, by an evaluation algorithm, determines the positioning of one or more food product carriers in the cooking or interior space and/or the positioning of at least one food product arranged on the food product carrier from the cooking or interior space image data recorded by the image recording device and transmitted to the evaluation device.
Method and device for the targeted conveying of information to customers using cooking appliances and/or to cooking appliances of a cooking appliance manufacturer
A method and device for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance. The method includes determining usage behavior of the customer(s) or operating behavior of the cooking appliance(s), transferring the usage behavior or the operating behavior to the cooking appliance manufacturer, saving the usage behavior or the operating behavior, receiving information sent by cooperation partners of the cooking appliance manufacturer or receiving information established internally at the manufacturer, evaluating the received information taking into consideration the saved usage or operating behavior, determining which received information or information established internally at the manufacturer could be of interest for customers or for the cooking appliance, and conveying the determined information of interest to the customer or to the cooking appliance. The device includes a user interface, a determination unit, a transmission unit, and a control unit.
G06F 15/16 - Combinations of two or more digital computers each having at least an arithmetic unit, a program unit and a register, e.g. for a simultaneous processing of several programs
F24C 7/08 - Arrangement or mounting of control or safety devices
G06Q 30/0201 - Market modellingMarket analysisCollecting market data
G09F 23/00 - Advertising on or in specific articles, e.g. ashtrays, letter-boxes
Cooking appliance, especially a commercial cooking appliance, comprising a housing in which a cooking chamber is arranged; at least one sensor device; and a cooling device for the sensor device, which sensor device comprises the following components: a cooling housing, in which the sensor device is arranged, a heat-conducting bridge, and at least one heat-dissipating member, which is arranged on a support, wherein the cooling housing is made of heat-conducting, preferably highly thermally conductive material, and in that the heat-conducting bridge is made of thermally conductive, preferably highly thermally conductive material which connects the cooling housing to the support made of thermally conductive, preferably highly thermally conductive material.
Method and device for the targeted conveying of information to customers using cooking appliances and/or to cooking appliances of a cooking appliance manufacturer
A method for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance of a cooking appliance manufacturer, the method having the following method steps: determining by the cooking appliance manufacturer the usage behavior of the customer(s) and/or the operating behaviour of the cooking appliance(s) and/or transferring to the cooking appliance manufacturer the usage behaviour of the individual(s) and/or the operating behaviour of the cooking appliance(s); saving at the cooking appliance manufacturer the determined usage behaviours of the customer or the operating behaviour of the cooking appliance(s) (GG2, GG3); receiving information sent by cooperation partners of the cooking appliance manufacturer and/or receiving information established internally at the business; evaluating by the cooking appliance manufacturer the receiving information taking into consideration the saved usage or operating behavior to determine which of the items of received information and/or information established internally at the business could be of interest for which individuals or for which cooking appliance; and conveying the determined information of potential interest to the corresponding individual(s) and/or to the corresponding cooking appliance.
G06F 15/16 - Combinations of two or more digital computers each having at least an arithmetic unit, a program unit and a register, e.g. for a simultaneous processing of several programs
F24C 7/08 - Arrangement or mounting of control or safety devices
G06Q 30/02 - MarketingPrice estimation or determinationFundraising
A cooking appliance, in particular to a commercial cooking appliance with a housing, with a cooking chamber that is arranged in the housing and that has a cooking chamber opening that is surrounded by a circumferential door seal that is arranged at the door inner side and/or a housing area adjacent to the cooking chamber opening and that can be opened and closed by a cooking chamber door, wherein the cooking chamber door has an inner pane that is adjacent to the cooking chamber and that, in the closed state of the cooking chamber door, abuts a door seal as well as an outer pane that is arranged at a distance to the inner pane and that together with the inner pane delimits a cooking chamber door interior space, and with an optoelectronic sensor, wherein, in the closed state of the cooking chamber door, the optoelectronic sensor projects into a reception area of the cooking chamber door interior spaces arranged outside the door seal.
A cooking appliance, in particular a commercial cooking appliance, comprising a housing in which a cooking space is arranged and which is provided with a housing outlet, a condenser connected with the cooking space, a cooling water supply device and an appliance outlet, wherein the condenser has a multi-chamber system and the cooling water supply device comprises at least one supply line leading into the chamber provided with the appliance outlet.
A method for operating the cooking device, especially a commercial cooking device cooking device with different operating modes, which has a least one heating device, a main cooling fan, at least one electrical component in a first space directly acted upon by the main cooling fan, at least one other electrical component which is to be cooled in a second space not directly acted upon by the main cooling fan, wherein the method has the following method steps: determining and setting limit temperatures which are assigned to the operating modes with cooling being initiated when these are exceeded, determining the activated operating mode, determining whether in the first space a temperature that is dependent on the activated operating mode exceeds the limit temperature assigned to the activated operating mode, and activating the main cooling fan if it is determined that the temperature is above the limit temperature or limit temperatures, wherein part of the aspirated air flow is conducted directly into the second space.
A cooking appliance, in particular a commercial cooking appliance, with a housing, in which a cooking chamber is arranged, which has a cooking chamber opening, which can be opened and closed using a cooking chamber door; with an optical system, which has at least one optical capturing device above the cooking chamber opening; and with a protection against contamination for the optical system, wherein the protection against contamination has a catching surface, which can be moved using a drive unit and which, seen in the capturing direction of the optical system, is arranged in front thereof.
F24C 15/00 - DOMESTIC STOVES OR RANGESDETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION Details
20.
METHOD AND DEVICE FOR THE TARGETED CONVEYING OF INFORMATION TO CUSTOMERS USING COOKING APPLIANCES AND/OR TO COOKING APPLIANCES OF A COOKING APPLIANCE MANUFACTURER
The invention relates to a method for the targeted conveying of information (IV1 to IV3) to individuals (K1-K3, M, W) using cooking appliances (GG1A, GG1B) and/or to at least one cooking appliance (GG2; GG3) of a cooking appliance manufacturer (GGH), said method having the following method steps: - determining (B1 to B3) by the cooking appliance manufacturer (GGH) the usage behaviour (NV1) of the customer(s) (K) and/or the operating behaviour (NV2, NV3) of the cooking appliance(s) (GG2; GG3) and/or transferring to the cooking appliance manufacturer (GGH) the usage behaviour (NV1) of the individual(s) (K1-K3, M, W) and/or the operating behaviour (NV2, NV3) of the cooking appliance(s) (GG2; GG3); - saving (SP) at the cooking appliance manufacturer (GGH) the determined usage behaviours (NV1) of the customer (K) or the operating behaviour (NV2, NV3) of the cooking appliance(s) (GG2, GG3); - receiving (EKP1, EKP2) information sent by cooperation partners (KP1, KP2) of the cooking appliance manufacturer (GGH) and/or receiving information established internally at the business (Ebintern1, 2); - evaluating (A) by the cooking appliance manufacturer (GGH) the received information taking into consideration the saved usage or operating behaviour (NV1, NV2 or NV3) to determine which of the items of received information and/or information established internally at the business could be of interest for which individuals (K1-K3, M, W) or for which cooking appliance (GG2, GG3); and conveying (IV1, IV2 or IV3) the determined information of potential interest to the corresponding individual(s) (K1-K3, M, W) and/or to the corresponding cooking appliance (GG2 or GG3).
Apparatus for the heat treatment of foodstuffs, in particular, cooking ovens, convection ovens, combination steamers and ovens, hot air ovens, hot air steamers for steaming, stewing, cooking, roasting, baking, poaching, browning, thawing, revitalizing and heating foods; programmable electronic devices for cooking times and temperature settings sold as a component of cooking ovens, convection ovens, combination steamers and ovens, hot air ovens, hot air steamers; and parts and fittings for all the aforesaid goods
Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
chemical preparations for cleaning purposes in the food and food processing industries for cleaning foodservice equipment all-purpose cleaning preparations; oven cleaners; delimers for ovens; rinse aids for ovens
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
chemical preparations for cleaning purposes in the food and food processing industries for cleaning foodservice equipment All-purpose cleaning preparations; oven cleaners; oven detergents
Disclosed are methods and system for reducing or eliminating the possibility of cross-contamination between food to be cooked in a cooking device and food cooking in the cooking device. The methods and systems determine the placement into a cooking device of food product to be cooked by the distance sensor, determine a hygienic safe cooking time (HSCT) for that product based on the identification of food product to be cooked, and compare the HSCT to one or more remaining cooking times of food product cooking in the cooking device on levels below and/or above the desired placement of the food product to be cooked. Various methods of identifying the food to be cooked may be employed, both manual and automatic. As a result of the comparison, the methods and systems of the disclosure can identify safe carrier/tray level(s) for accepting placement of the food to be cooked.
Disclosed are methods and apparatuses for grease separation during a cooking cycle of a food product in a cooking device. The methods and apparatuses perform grease separation by bifurcating the cooking cycle. In a first portion of the cooking cycle, in which the system is closed to ingress of the atmosphere by creating a water barrier in a collector box to seal a cooking chamber in which the food product is cooking, all cooking fluids exiting the cooking device pass into the water barrier. In a second portion of the cooking cycle, the collector box is emptied and the system is opened to capture all cooking fluids exiting the cooking device in the collector box. During the open portion, a grease/cooking fluid interface is monitored and the captured cooking fluids, containing a high percentage of grease, are pumped out of the collector box.
A cleaning system for cleaning a cavity of food or beverage preparation device. The cavity is connected with a pipe system. The pipe system supplies a fluid through the pipe system to the cavity. When the fluid flow stops, any remainder of the fluid in the pipe system is removed by passing a gas (for example, air) through the pipe system or by a valve disposed at a high location of the pipe system.
The present disclosure provides a system and method of condensation of a steam flow produced in a cooking device. The condensation system and method provides a vent pipe configured to be non-linear for providing a path for the steam flow. The condensation system and method also provides a spray nozzle which is positioned to spray water in substantially in alignment with the path of the steam flow. The system and method of increases condensation of the steam flow within the vent pipe, and the condensed steam is drained from the cooking device, producing a minimal amount of steam that is vented outside of the cooking device. The system and method of the present disclosure provide higher efficiency of condensation of steam and an overall smaller amount of atmospheric venting of steam.
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
F28B 3/04 - Condensers in which the steam or vapour comes into direct contact with the cooling medium by injecting cooling liquid into the steam or vapour
A cooking device comprising a first interior chamber, a second interior chamber being fluidly connected with the first interior chamber via a drain and comprising a first water reservoir, the drain and the first water reservoir forming a first air trap, and a device outlet downstream of the second interior chamber, whereby said air trap is adapted to be opened or closed by lowering or lifting the first water reservoir between the first interior chamber and the second interior chamber.
Disclosed is a cooking device with optical identification means for identifying food to be cooked. A motion detector is provided to activate the optical identification means. The motion detector may also activate a light source for lighting the field of vision of the optical means. Optical identification is controlled by the outer appearance of the food. A controller accesses a physical feature database and compares previously stored picture data to the physical features of the food to be cooked. The controller calculates a matching probability rank between the stored picture data and the food to be cooked. The controller is also programmed to have a learning ability for recognizing a previously unknown food product. Based upon the identification of the food product to be cooked, the cooking device starts the recipe for cooking the food product.
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
F24C 7/08 - Arrangement or mounting of control or safety devices
Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion and (4) the quality of the cooked food product meets expected standards.
Disclosed is a cooking device having a flexible sequence control for automatic cleaning of an oven cavity. A customizing aspect allows for the inputting of values for a combination of parameters of a cleaning system. These parameters may include degree of soiling, cleaning time, energy consumption, water consumption, cleaner consumption, rinse agent consumption, and/or overall cost of cleaning. The sets of parameters can be entered, saved and recalled, or deleted. While setting values of the parameters, any undefined parameter(s) are automatically changed accordingly to achieve an optimal result. Unreasonable or impossible combinations of parameters are blocked. The parameters may be visualized as user friendly touch-activated bars. Selection can be made from several optimizing options, such as cost optimization, time optimization, resource optimization, and ecological optimization that reduce the consumption of resources.
A valve structure includes a housing having an interior chamber, a first conduit connecting the interior chamber with a cooking chamber of a cooking device and having a first discharge cross-section, a second conduit connecting the interior chamber with the outside environment and having a second discharge cross-section, and at least one valve seat within the interior chamber having at least one valve seat opening which cooperates with at least one valve disc. The at least one valve disc moves between a closed position on the valve seat opening, and an open position spaced apart from the valve seat opening by changes in pressure in the cooking chamber. The valve operates to allow bidirectional flow of fluid to relieve over pressure and underpressure conditions, and enables automatic balancing of low pressure or vacuum in the cooking chamber.
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
F16K 17/04 - Safety valvesEqualising valves opening on surplus pressure on one sideSafety valvesEqualising valves closing on insufficient pressure on one side spring-loaded
F16K 31/06 - Operating meansReleasing devices electricOperating meansReleasing devices magnetic using a magnet
43.
Method of operating commercial cooking equipment, in particular, also cooking equipment for carrying out the method
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
Goods & Services
Accessories for apparatus for the heat treatment of foodstuffs, in particular electric, gas, steam or oil-heated apparatus, hot air, steam-air mixture or steam-operated apparatus for steaming, stewing, cooking, roasting, baking, poaching, browning, thawing, revitalising and heating foodstuffs. Apparatus for the heat treatment of foodstuffs, in particular electric, gas, steam or oil-heated apparatus, hot air, steam-air mixture or steam-operated apparatus for steaming, stewing, cooking, roasting, baking, poaching, browning, thawing, revitalising and heating foodstuffs.
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
Goods & Services
Accessoires pour les produits cités dans la classe 11,
notamment dispositifs de régulation et de commande, sans
extension aux radiateurs et thermostats. Appareils pour le traitement thermique d'aliments, en
particulier appareils électriques, à gaz, vapeur ou huile, à
circulation forcée d'air chaud, pour étuver, rôtir, cuire,
griller, pocher, gratiner, décongeler, régénérer et
réchauffer des aliments.
