Rational Ag

Stefan Rusche

Thomas Schreiner

Michael Greiner

Manfred Breunig

Peter Kohlstrung

Bruno Maas

Oliver Merker

Thomas Garner

Reinhard Nielsen

Manfred Bucher

Paul Linseisen

Manfred Lichtenstern

Wilhelm Reimers

Wolfgang Breinl

Björn Kuhlmann

A method for conducting a treatment program in a preparation chamber of a food preparation appliance comprises: (a) determining at least one first value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance before selection and/or beginning of the treatment program, (b) storing the first value, (c) determining at least one second value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance after loading the cooking product into the preparation chamber or after introduction of a lime removal and/or cleaning agent into the preparation chamber and/or after beginning of the treatment program, (d) determining at least one third value from the first and second value, (e) comparing the third value with the stored values, and (f) conducting the treatment program as a function of the result of the comparison of the third value with stored values.

Method for conducting a treatment program of a food preparation appliance with consideration of aroma profiles

A heatable housing and a device such as a cooking appliance including a heatable housing for producing steam includes at least one wall that delimits an interior space, which is enclosed by the housing at least in areas and which serves to hold a liquid to be vaporized. The wall has at least one hollow for accommodating at least one heating device.

Device for producing steam and cooking appliance

A method for setting the performance of a gas operating cooking device by setting a complete combustion of the fuel gas/air mixture supplied to the gas burner of the cooking device. The method includes determining a calorific output of the gas burner and the air ratio required for complete combustion, setting the air quantity supplied to the gas burner dependent on the identified calorific output of the identified air ratio, setting the specific air ratio via a setting of the combustion gas quantity supplied to the gas burner given a constant feed of the air quantity, delivering a combustion gas in a quantity so that the combustion gas/air mixture lies below a lower ignition limit and subsequently raising the amount of delivered combustion gas in steps with further ignition attempts until a successful ignition occurs to acquire the quantity of combustion gas supplied at the ignition point for the combustion gas/air mixture, the calorific value of the combustion gas is obtained from the acquired supply quantity of combustion gas and the combustion gas quantity needed for complete combustion is determined for the obtained calorific value.

Method for setting the performance of gas-operated cooking devices as well as a cooking device using this method

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Lamerdingen, Germany

Stefan Rusche