Convotherm Elektrogeraete Gmbh

Convotherm Elektrogerate Gmbh

Angelo Po Grandi Cucine S.p.a.

Convotherm Elektogerate Gmbh

Lutz Riefenstein

Guenter Wurdinger

Dario Manicardi

Hannes Wild

Stan Smits

Martin Behle

Hannes Laessig

Herbert Fischhaber

Rainer Lammerskitten

Giovanni Allesina

Gerd Gumienny

Guenther Wurdinger

Markus Ernst

Günther Wurdinger

Andreas Berchtenbreiter

Thomas Lang

Hannes LÄSSIG

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.

Optical quality control methods

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.

Cooking device and procedure for cooking food

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.

Cleaning system and method with air flushing of detergent/rinse pipes

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.

Cooking device

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.

Optical quality control system

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.

Valve arrangement of a commercial cooking device and commercial cooking device

The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps:

Method of operating commercial cooking equipment, in particular, also cooking equipment for carrying out the method

A suspension frame for supporting trays includes support rails formed by legs which have cutouts and vertical sections having apertures in order to make it possible to wet the suspension frame with cleaning liquid as far as possible on all sides.

Suspension or rack frame for apparatus for the heat treatment of substances, especially foodstuffs

A heat exchanger device for a cooking appliance includes a burner arranged in a combustion chamber. The burner is connected by a feeding pipe to a mixing device which prepares a gas/air mixture necessary for the combustion and feeds it to the burner. The mixing device is connected to the burner in a gastight manner additional air is prevented from flowing in. The combustion chamber is formed by an enlargement of a heat exchanger pipe which, starting from the combustion chamber, spirally surrounds the fan wheel which provides forced circulation of the treatment medium. The heat exchanger pipe is also wound around the combustion chamber.

Heat exchanger device

The apparatus for the treatment of substances, in particular foods, has a condensation device which is constructed within the cooking chamber () and comprises an injector nozzle () and a condensation chamber () which is constructed as a recess () in the cooking chamber bottom. The injector nozzle () is further situated within the pressure region () of a circulation fan (). The recess () which acts as condensation chamber leaves from the pressure region () of the circulation fan () and extends into the cooking chamber ().

Apparatus for the heat treatment of substances, in particular foods

A method of automatic cleaning of cooking cavities of cooking equipment for food processing includes the introduction of steam at a temperature of at least 100.deg. C. from a supply line and nozzle into a cooking cavity for a time period depending on the degree of disinfection desired. The cooking cavity is rinsed with the steam condensate; and the supply line and nozzle are flushed with demineralized water.

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Weilheim, Germany

Lutz Riefenstein