Rational Ag

Topinox Sarl

Thomas Schreiner

Peter Kohlstrung

Bruno Maas

Oliver Merker

Stefan Rusche

Michael Greiner

Manfred Breunig

Elmar Junker

David Schick

Peter Wiedemann

Ernst Claussen

Jürgen Klasmeier

Judith Kling

Thomas Garner

Andrea Jürgens

Judith Imgram

Katharina Wallenwein

Katrin Lauterbach

Michael Herner

Yingan Xia

Leonhard Ring

Reimar Waitz

Manfred Lichtenstern

Wolfgang Schmidberger

Joachim J Hylla

Paul Linseisen

Manfred Bucher

Petra Roosen

Robert Kurth

Reinhard Nielsen

Aldo Paintner

Oliver Witt

Björn Kuhlmann

Wolfgang Breinl

Wilhelm Reimers

Alo Paintner

Simone Möller

Fabian Heß

Monika Plattner

Thomas Bröll

Lucia Volkheimer

Ernst CLAUßEN

Martin Heinrich

A loading and/or unloading station of at least one cooking device with a plurality of insertion levels defining insertion heights for food in at least one cooking chamber, the at least one insertion and/or food carrier which can be loaded with at least one food can be placed at each insertion height, the loading and/or unloading station including a sensing device for determining the loading of the cooking chamber, which has at least one camera device for recording images which are evaluated or can be evaluated in a data processing device.

Loading and unloading station and also loading and/or unloading method of a cooking apparatus to determine the load of the cooking chamber of the cooking device

A method for determining the moisture within a cooking chamber of a cooking device has the following steps:

Method for determining the moisture content within a cooking chamber of a cooking device, and cooking device

An energy transfer cooking device accessory is described which includes a plastically deformed metal sheet (and a transformer-like power transfer unit which has a primary circuit and a secondary circuit. The plastically deformed metal sheet is arranged between said primary circuit and said secondary circuit. Simultaneously said plastically deformed metal sheet forms a magnetically permeable coupling point for said primary circuit and said secondary circuit, so that a magnetic flux from said primary circuit to said secondary circuit via said plastically deformed metal sheet is guaranteed. Furthermore, a method of manufacturing an energy transfer cooking device accessory and a cooking device are described.

Energy transfer cooking device accessory, method of manufacturing an energy transfer cooking device accessory and cooking device

A cooking appliance including an interior, a fan mechanism having at least one fan wheel in the interior, at least one first flow directing member for subdividing the interior into a pressure chamber that houses the fan wheel and a cooking chamber, in which the first flow directing member includes at least one suction port for sucking atmosphere from the cooking chamber into the pressure chamber when the fan wheel is in operation and at least one blow-off port for blowing atmosphere from the pressure chamber into the cooking chamber when the fan wheel is in operation; and at least one second flow directing member that is included with the fan mechanism in the area of the suction port of the first flow directing member in order to improve the flow from the cooking chamber into the pressure chamber by forcing an axial main flow H in the suction zone of the fan mechanism, where the second flow directing member performs a nozzle function, extends from the fan mechanism into the cooking chamber, and overlaps the edge of the suction port of the first flow directing member, and where the first flow directing member extends into the second flow directing member.

Flow directing device for a cooking appliance

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

In a method for improved fresh air supply in a cooking apparatus, an inner housing is provided to circumscribe a cooking chamber. A fan chamber is separated from the cooking chamber via at least one flow guide element. The fan chamber has a fan with a fan wheel which comprises primary blades on its side facing the first flow guide element and auxiliary blades on its side facing the wall of the inner housing through which the axle of the fan wheel passes to connect with a motor arranged outside of the inner housing. The fan wheel is provided for the circulation of cooking atmosphere and/or suction of fresh air into the inner housing via a fresh air channel, a mouth of which is separated from the axle of the fan wheel and runs into the inner housing through the wall. Fresh air sucked in through the fresh air channel is initially conducted via at least a second flow guide element which prevents a direct impingement of the fresh air on the auxiliary blades and prevents an angular momentum effect by the auxiliary blades from being imparted on the fresh air. The fresh air then is conducted from the axle of the fan wheel into the cooking chamber via the radial guiding or conveying effect of the auxiliary blades.

Method and cooking apparatus for improved fresh air supply

A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the amount of moisture therein, the supply of moisture to the cooking chamber and/or the discharge of moisture from the cooking chamber is adjusted according to the point of condensation.

Method for controlling a cooking process

The disclosure relates to a fan impeller including a base plate and a plurality of fan impeller blades fixed to the plate. The fan impeller blades are positioned in an essentially vertical manner on the base plate and have a substantially radial arrangement, each fan impeller blade including a front edge facing radially outwardly that is substantially perpendicular to the base plate, a rear edge facing radially inwardly that is substantially perpendicular to the base plate, an exterior surface located on the delivery side of the fan impeller and an interior surface located on the intake side of the fan impeller. At least one raised element is mounted and/or configured on the exterior surface of at least one selection of the fan impeller blades, the element being positioned at a distance from the base plate and extending substantially in a diagonal manner away from the base plate from the front edge to the rear edge of the fan impeller blades. The disclosure also relates to a fan impeller in a cooking device and to a cooking device including at least one inventive fan impeller.

Fan impeller with integrated grease separation, especially for cooking appliance

A method and steam generator includes a steam generator container having a heated wall surface, an inlet for a liquid and an outlet for removing the vaporized liquid or steam, a rotor, which is mounted for rotation in the container and causes a rotational flow of the liquid outwardly against the heated wall to cause vaporization. During rotation of the rotor, outer edges of the blades of the rotor contact the wall surface to either abrade or wipe deposits, such as lime, from the wall surface.

Method and apparatus for generating steam for a cooking device

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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Hurlach, Germany

Thomas Schreiner