Electrolux Professional S.p.a.

Electrolux Appliances Aktiebolag

Electrolux Home Products Corporation N.v.

Universita′ Degli Studi Di Udine

Zulu Medical S.r.l.

Riccardo Furlanetto

Michele Simonato

Paolo Cescot

Daniele Mari

Fabio Sinatra

Paolo Marcorin

Erika Menosso

Paolo Faraldi

Lorenzo Gattei

Franco Tassan Mangina

Marco Carnevali

Michele Toppano

Antonio Asquini

Arianna Bozzato

Claudio Marchesin

Richard Turek

Daniele Turrin

Alberto Foda

Loris Corai

Francesco Maso

Eleonora Pippia

Emidio Tiberi

Davide Pelliccia

Michele Pellis

Mirko Sfreddo

Fabio Burlon

Denis Marson

Evi Hessenauer

Andrea Verrone

Andrea Piccolo

Luca Turra

Marco Barchitta

The present invention is a cooking oven for foodstuffs, comprising: a cooking chamber, wherein foodstuffs can be placed for being cooked, having a bottom wall provided with a first cooking chamber outlet positioned in such a way to receive grease collected in the bottom wall; a grease conduit configured for draining grease from the cooking chamber, wherein the first cooking chamber outlet is fluidly connected to the grease conduit; a heating device configured for heating the internal of the cooking chamber; and a vapour outlet duct configured for discharging vapour from the cooking chamber. The bottom wall of the cooking chamber is further provided with a second cooking chamber outlet, distinct from the first cooking chamber outlet and fluidly connected to the vapour outlet duct.

Cooking oven with steam generator

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.

Method for operating a cooking oven

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

Method of estimating a humidity level in a steam cooking chamber of a steam cooking appliance, method or operating the steam cooking appliance and steam cooking appliance

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.

Self-cleaning food cooking oven

A cooking equipment includes an oven cavity (); at least one energy source (), operable to provide energy to food placed inside the oven cavity (); a plurality of sensors (), configured to provide respective measurement signals (STC, STWR, STWI, STE, STF, . . . , STFN, SH), indicative of respective quantities relating to a cooking process for cooking food in the oven cavity (); and a control device (), having at least one cooking program stored therein and configured to drive the at least one energy source () in accordance with the cooking program, based on the measurement signals (STC, STWR, STWI, STE, STF, . . . , STFN, SH) from the sensors (). The cooking equipment also includes a storage unit (), which contains first data () indicative of energy required to carry out the at least one cooking program; and a processing unit (), configured to determine, for the cooking program, an expected energy consumption level (EECL) from the first data () and an actual energy consumption level (AECL) and to detect the presence of a malfunction based on a comparison of the expected energy consumption level (EECL) and of the actual energy consumption level (AECL).

Cooking equipment and a method of detecting operating conditions of a cooking equipment

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.

Cooking equipment and a method of operating a cooking equipment

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 (T) 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.

Refrigeration apparatus with adaptively controlled operation

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.

Deep-freezer with neural network

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. After an initial heating period and a subsequent cooling-down step, during which the temperature inside the oven cavity anyhow remains at a higher value than said final reference temperature, said control means, on the basis of the signals received from said sensors, start and run an operating phase in such manner as to enable a temperature to be obtained and persistingly ensured within the oven cavity, whose difference as compared with said final reference temperature is a function of the difference between said final reference temperature and the temperature detected by the temperature sensor at the core of the food.

Slow-cooking method and oven

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Pordenone, Italy

Riccardo Furlanetto