Air-based fryer including a food preparation chamber including an outer wall, an inner wall defining a food receiving space with an air inlet and an air discharge opening, and a circulation channel defined between the outer wall and the inner wall. The fryer includes an air heater for heating air in the food preparation chamber, a fan for moving a flow of hot air successively through the air inlet, the food receiving space, the discharge opening, and the channel. The fryer includes a steam generator including at least one nozzle extending into the food receiving space for spraying temperature-controlled steam onto the food; and a controller adapted to control the steam generator to spray steam to food placed in the food receiving space for a first predetermined period, and to control the air heater and the fan to circulate hot air to the food for a subsequent second predetermined period.

Systems and methods are described, which relate to the control of additive dispensers to provide defined amounts of one or more additive compounds to water to produce customized water. A given additive dispenser may include multiple inputs and/or outputs. Predefined water profiles may be stored in memory. A given water profile may define the amounts of additives to be delivered by the additive dispensers to achieve desired water characteristics. A controller may determine actual water characteristics of input water based on corresponding sensor data, and may compare the actual water characteristics to desired water characteristics in order to determine the amount of additive or additives that should be delivered to the input water to achieve the desired water characteristics. The additive dispensers may be network-enabled and may include transceivers configured to receive instructions related to production of customized water from a user device.

An oven comprising: a muffle defining a cooking chamber limited by a plurality of fixed walls and by a door selectively mobile between an open position and a closed position for allowing respectively the accessibility and the isolation of the cooking chamber; an internal water collection tank; a tubular loading device of water into the internal tank; wherein both with the door in the open position and with the door in the closed position the tubular loading device is selectively mobile between a static, not-working position and a loading position wherein it is at least in part orientable in the space outside the cooking chamber to reach a water source, wherein the oven comprises an outer frame covering the cooking chamber; in the not-working position the tubular loading device being substantially fully housed inside a cavity between the cooking chamber and the outer frame.

A water receiving member is reduced in size and is therefore made difficult to visually recognize. A cooking device (1) includes a main body (11), a front door (12), and a waste receiving member (41). The front door (12) has a water droplet restraining part (33) provided on a lower portion of an inner surface of the front door (12) which inner surface faces the heating room (13). While the front door (12) is closed, the water droplet restraining part (33) protrudes diagonally downwardly or horizontally from the inner surface of the front door (12) toward a rear side of the main body (11).

Several embodiments include a cooking instrument. The cooking instrument can include a heating system. The heating system can include one or more heating elements capable of emitting wireless energy into the cooking chamber. The cooking instrument can also include a sensor and a control system. The control system can be configured to execute a heating process and determine a stage of the heating process based on sensor data from the sensor.

A process and apparatus for heating, cooling or heating and cooling multiple chambers of a food preparation device utilizing heated and/or cooled nebulized water particles and heated and/or cooled compressed air. The steps of heating include heating water contained in reservoir located outside of the cooking chambers, heating compressed air, conveying the heated water and the heated compressed air to at least one nebulizer, nebulizing the heated water into heated water particles and introducing the heated water particles into the cooking chamber via the heated compressed air. The steps of cooling include cooling water contained in an additional reservoir located outside of the cooking chambers, cooling compressed air, conveying the cooled water and the cooled compressed air to at least one nebulizer, nebulizing the cooled water into cooled water particles and introducing the cooled water particles into the cooking chamber via the cooled compressed air.

A heating cooker that adjusts cooking operations according to detected cooking states of a food ingredient, and a method thereof are disclosed. The heating cooker includes a heater that heats an inside of a heating chamber in which a food ingredient is placed, and at least one processor that controls the heater to perform a protein denaturation operation, in which a rate of internal temperature rise of the food ingredient is equal to or greater than a reference rate, based on the internal temperature of the food ingredient in a range of from a first reference temperature to a second reference temperature.

A cooking appliance including an oven body having an interior compartment and a door panel for accessing the interior compartment, wherein the interior compartment is sized to receive a food product; a removable heated tray positionable within the interior compartment, wherein the heated tray includes a top tray surface and a first heating source positioned below the top tray surface; and a second heating source positioned within the interior compartment.

An apparatus (1) for preparing foodstuffs accommodated in a vessel, the apparatus includes a steam-generating unit for generating steam, a steam-feeding unit connected to the steam-generating unit in a steam-conducting manner via a steam-supply line and having a steam probe containing at least one steam-discharging opening, and further includes a drive unit for adjusting the steam-feeding unit in translatory fashion, relative to a rinsing device (2) arranged beneath the steam-feeding unit and having a rinsing tray (3) and a rinse-water-application unit or spray nozzle (18), for rinsing the steam probe following foodstuff-preparation, wherein the rinsing tray (3) is connected to an outflow-line portion (13) for discharging dirty rinse water, wherein, on the rinsing tray (3), a drain funnel (10), which can be released from the rinsing tray (3) without any tools, for cleaning and/or changeover purposes and is sealed in relation to the rinsing tray (3), is secured to the outflow-line portion (13).

An oven includes a steam input arrangement with a thermal mass and one or more water flow directors to more effectively deliver water onto the thermal mass so that less water ends up bypassing the thermal mass.