A cooking device includes a cooking chamber, a mist generator external of the cooking chamber and plumbed via a line to an inlet of the cooking chamber; and a heater located along the line for selectively heating the mist prior to delivery into the cooking chamber.

Transportable technical container for chemical liquids provided with a container body at least provided with a base wall, with an opposite upper wall and with perimeter walls, said container body realizing a containment chamber, wherein the technical container is provided with a grip handle and with a threaded cylindrical mouth closable by a threaded closing cap, wherein the height of each perimeter wall is in any case lower than the width and length dimensions both of the base wall and of the upper wall in such a way that the technical container assumes a substantially flattened shape so as to be able to be positioned in the space present below a professional oven of the known type.

The invention relates to a kitchen and/or gastronomic appliance, in particular cooking appliance, comprising a food chamber for treating and/or storing food, in particular configured as a cooking chamber, a collecting container for storing a liquid washing liquor, a washing liquor line for conducting the washing liquor out of the collecting container into the food chamber, at least one solids unit, having a receptacle for insertion of a container comprising a solid additive, a supply line leading to the receptacle for supplying a fluid that dissolves the additive, and a discharge line that leads from the receptacle in the direction of the collecting container and is intended for removing the fluid together with the dissolved additive, at least one supply line pump for pumping the fluid, preferably the washing liquor, through the at least one supply line.

An example automatic kitchen cleaning system includes a control box configured to, in response to receipt of the start signal to initiate the first cleaning operation of the cooking range exhaust system, causing the first detergent and water to be mixed in a reservoir at the first target mixing ratio for form the first cleaning solution. The control box is further configured to, in response to receipt of the start signal to initiate the second cleaning operation of the waste conduit, causing the second detergent and water to be mixed in the reservoir at the second target mixing ratio to form the second cleaning solution.

An ingredient feeding, cooking and heating system comprises a cooking cavity (100) formed by a hollow shell in a sealed manner and main cooking equipment arranged in the cooking cavity (100), the main cooking equipment comprises a wok device and an ingredient feeding device (2), a cooking area for accommodating the wok device is arranged at a middle portion of the interior of the cooking cavity (100), a feeding area for accommodating the ingredient feeding device (2) is arranged at an upper portion of the interior of the cooking cavity (100) and above the cooking area; the wok device comprises a wok (1), a furnace body device (13) adapted for bearing and heating the wok (1), and a wok rotating device (14) adapted for controlling the wok (1) to rotate. A full-closed cooking machine comprises the ingredient feeding, cooking and heating system.

A method for cleaning a cavity of an oven having a steam generation device, comprising the following steps: (i) a step of mild detergent cleaning, comprising (i.1) a step of applying mild detergent to the oven cavity at a predetermined cavity starting temperature (T.sub.0), and subsequently (i.2) a step of incubating the oven cavity for a predetermined incubation period of time (t.sub.inc1) at a temperature T.sub.act, (i.3) a step of applying steam generated by the steam generation device to the oven cavity for a steam period of time (t.sub.steam1) until the oven cavity reaches a temperature T.sub.1, and subsequently incubating the oven cavity for an incubation period of time (t.sub.inc2) until the oven cavity reaches a temperature T.sub.2, and (i.4) a step of removing water and dirt from the oven cavity; and (ii) a step of steam cleaning, comprising (ii.1) a step of applying steam generated by the steam generation device to the oven cavity for a steam period of time (t.sub.steam2) until the oven cavity reaches a temperature T.sub.3, and subsequently incubating the oven cavity for an incubation period of time (t.sub.inc3) until the oven cavity reaches a temperature T.sub.4, and (ii.2) a step of removing water and dirt from the oven cavity.

A method for identifying a degree of soiling of an interior of a cooking appliance, in particular of the cooking chamber, during at least one of a cleaning operation and a cooking operation and a method for cleaning such a cooking appliance interior include determining at least one parameter of a liquid and a degree of soiling.

A grilling machine is described, which comprises a base body, a plate, arranged on the base body and defining a cooking surface whereon foods to be cooked are laid, and heating means operationally associated with the plate for heating the cooking surface. There is also a circuit, associated with the plate, for treating the fumes produced during the food cooking process. The fumes treatment circuit comprises: a hood arranged above the plate, which comprises at least one suction mouth, a filtering unit fluidically connected to the hood, and at least one recirculation outlet fluidically connected downstream of the filtering unit and located near the plate. In this manner, the cooking fumes sucked in through the suction mouth of the hood are treated by the filtering unit in order to obtain a purified flow with a given percentage of humidity. The purified flow is then recirculated towards the cooking surface through the recirculation outlet in order to exert a humidifying action on the foods.

The present invention relates to a method for cleaning a commercial cooking device (100, 100), in which a container (B, B) with a solid cleaning agent (1R), in particular a firm gel, is accommodated in a connection unit (101, 102) of the commercial cooking device (100, 100), and in which the solid cleaning agent (1R) is liquefied in the cleaning process in the container (B, B) by means of heat and/or a solvent, preferably water and/or steam, in order to generate a liquefied cleaning agent. In addition, the invention relates to the use of a container (B, B) with a solid cleaning agent (1R) for cleaning a commercial cooking device (100, 100). Finally, the present invention relates to a corresponding container (B, B) with a solid cleaning agent (1R) for cleaning commercial cooking devices.

A cooking apparatus has a cooking chamber and a heating chamber adjacent the cooking chamber used for heating air laden with steam. A fan is mounted in the heating chamber and it circulates the air and steam between the cooking chamber and the heating chamber, through a vent arrangement. An additional drainage outlet is provided at a base of the heating chamber and for example leads to the cooking chamber. This is used to allow liquid such as condensate to flow from the heating chamber for example to the cooking chamber, for example to enable easy removal of residue formed during a cleaning process.