A continuous fire suppression system includes a fire suppressing vapor cooking medium circulating within a cooking chamber of a spiral oven; a temperature analyzer arranged to monitor a temperature of the fire suppressing vapor cooking medium; finned heating elements in communication with the temperature analyzer and arranged to heat the fire suppressing vapor cooking medium; a humidity analyzer arranged to monitor a relative humidity of the fire suppressing vapor cooking vapor medium; and a fire suppressing vapor cooking medium injector in communication with the humidity analyzers. the at least one fire suppressing vapor cooking medium injector arranged to inject the fire suppressing vapor cooking medium into the cooking chamber as needed to maintain a relative humidity equal to or greater than a relative humidity of no more than 10% vol. dry air with the remaining volume being the fire suppressing vapor cooking medium.

A continuous fire suppression system includes a fire suppressing vapor cooking medium circulating within a cooking chamber of a spiral oven; a temperature analyzer arranged to monitor a temperature of the fire suppressing vapor cooking medium; finned heating elements in communication with the temperature analyzer and arranged to heat the fire suppressing vapor cooking medium; a humidity analyzer arranged to monitor a relative humidity of the fire suppressing vapor cooking vapor medium; and a fire suppressing vapor cooking medium injector in communication with the humidity analyzers. the at least one fire suppressing vapor cooking medium injector arranged to inject the fire suppressing vapor cooking medium into the cooking chamber as needed to maintain a relative humidity equal to or greater than a relative humidity of no more than 10% vol. dry air with the remaining volume being the fire suppressing vapor cooking medium.

A food heating device includes a plurality of chambers capable of receiving respective food items. The device further includes a steam generator and a plurality of valves for controlling admittance of steam from said steam generator into said chambers. The device is arranged to operate in at least one mode in which during a first period a first one of said valves is open and at least one of said valves remains closed and wherein said steam generator is operated to produce steam for a time less than said first period.

A food heating device includes a plurality of chambers capable of receiving respective food items. The device further includes a steam generator and a plurality of valves for controlling admittance of steam from said steam generator into said chambers. The device is arranged to operate in at least one mode in which during a first period a first one of said valves is open and at least one of said valves remains closed and wherein said steam generator is operated to produce steam for a time less than said first period.

An energy transmission system for exchanging thermal energy of a medium in a sealed loop with a compressor, a control valve, and two heat exchangers between the compressor and the control valve such that a medium flowing between the compressor and the control valve absorbs thermal energy from one heat exchanger and releases thermal energy through the other heat exchanger. The compressor (22) changes the pressure of the medium in the loop such that the pressure through one heat exchanger is different from the pressure through the other heat exchanger, and the physical state of the medium is different between regions of the sealed loop.

An energy transmission system for exchanging thermal energy of a medium in a sealed loop with a compressor, a control valve, and two heat exchangers between the compressor and the control valve such that a medium flowing between the compressor and the control valve absorbs thermal energy from one heat exchanger and releases thermal energy through the other heat exchanger. The compressor (22) changes the pressure of the medium in the loop such that the pressure through one heat exchanger is different from the pressure through the other heat exchanger, and the physical state of the medium is different between regions of the sealed loop.

A multi-zone heating oven is disclosed. The multi-zone heating oven includes a plurality of in-line heating chambers, a conveyor system configured to convey objects between and into each chamber of the plurality of in-line heating chambers and a supply line for each of the plurality of in-line heating chambers. In addition, the multi-zone heating oven includes an exhaust system. The humidity in each chamber is set individually. Changes in the temperature and humidity that an object is subjected to are controlled by moving the object through the plurality of chambers.

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 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 machine for cooking food in a container has a frame comprising a plate having an upper face and a lower face; a dispenser supported by the plate along the lower face and comprising at least one first opening for dispensing steam into the container and at least one second opening for dispensing hot water into the container; a support configured to be arranged below the container and to support the container; and a mechanism coupled to the plate and comprising at least one elastic element for pushing the support towards the dispenser; and a command unit for counteracting the force of the elastic element and lowering the support with respect to the plate.