Disclosed herein is a cooking appliance may control operations of a steam supply device configured to supply steam into a cooking space and a heating unit configured to heat an inside of the cooking space, thereby maintaining a temperature in the cooking space at a boiling point of water or less during cooking.

Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.

Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.

A system and method to control the power supplied to heating elements of a conveyor oven. The conveyor oven includes a plurality of heating elements to evenly distribute heat in an oven compartment. During peak-loads, the current draw of the heating elements may exceed available power of a power supply. Therefore, a system and method to reduce the total current draw of the plurality of heating elements is provided. The system includes a controller configured to perform the methods disclosed herein. The methods effectively lower the total current draw by rapidly cycling a plurality of relays connected to each of the plurality of heating elements to achieve even distribution of heat and reduced current draw during peak-loads.

A system and method to control the power supplied to heating elements of a conveyor oven. The conveyor oven includes a plurality of heating elements to evenly distribute heat in an oven compartment. During peak-loads, the current draw of the heating elements may exceed available power of a power supply. Therefore, a system and method to reduce the total current draw of the plurality of heating elements is provided. The system includes a controller configured to perform the methods disclosed herein. The methods effectively lower the total current draw by rapidly cycling a plurality of relays connected to each of the plurality of heating elements to achieve even distribution of heat and reduced current draw during peak-loads.

A method for cooking is disclosed. In response to an oven being selected to cook a food item, a determination is made whether or not any oven is being engaged in cooking. If no oven is being engaged in cooking, then temperature-control mode is utilized to control oven temperature of the selected oven. If one oven is currently being engaged in cooking, then another determination is made whether or not the total current demand by the two ovens to cook respective food items exceeds a predetermined current limitation under temperature-control mode. If the total current demand does not exceed the predetermined current limitation, then temperature-control mode is utilized to control oven temperature of the two ovens. If the total current demand exceeds the predetermined current limitation, then time-control mode is utilized to control oven temperature of the two ovens.

A method for cooking is disclosed. In response to an oven being selected to cook a food item, a determination is made whether or not any oven is being engaged in cooking. If no oven is being engaged in cooking, then temperature-control mode is utilized to control oven temperature of the selected oven. If one oven is currently being engaged in cooking, then another determination is made whether or not the total current demand by the two ovens to cook respective food items exceeds a predetermined current limitation under temperature-control mode. If the total current demand does not exceed the predetermined current limitation, then temperature-control mode is utilized to control oven temperature of the two ovens. If the total current demand exceeds the predetermined current limitation, then time-control mode is utilized to control oven temperature of the two ovens.

A system (20) for thermal processing food products (28) includes an oven 22 operating under selected parameters. A buffer area (26) receives and holds the food products heated in the oven for a selected time period before further processing. The buffer area can be heated or cooled as needed. A temperature determining system (120) determines the temperature of the food product during the thermal processing. A control system (30) receives the operational parameters of the oven and/or the buffer area and receives the temperature determination system data. The control system uses the temperature determination system data to determine over time the temperature equilibration of the interior of the food product after being heated in the oven to model the lethality of pathogenic microorganisms in the interior of the food product. The control system can adjust one or more of the operational parameters of the oven and/or buffer area as needed to achieve a desired lethality of the pathogenic microorganisms in the interior of the food product.

A dough processing machine for treating products in the food industry may comprise at least two workstations arranged consecutively along a transport path of products, where operation of the workstation, in a direction of transport being the first one, depends on a first performance parameter L.sub.1 and operation of the workstation, in the direction of transport being the second one, depends on a second performance parameter L.sub.2. The dough processing machine may further comprise a control unit which is connected to the workstations for adjusting the performance parameters, and an input device connected to the control unit via which a factor

[00001]$F=\frac{L_1}{L_2}$

can be adjusted. The control unit is configured to adjust the performance parameters of the first workstation and the second workstation as a function of F and to leave all other factors

[00002]$F_{\mathrm{nm}}=\frac{L_n}{L_m}$

unchanged, where L.sub.n, L.sub.m are performance parameters of different workstations n, m.

A dough processing machine for treating products in the food industry may comprise at least two workstations arranged consecutively along a transport path of products, where operation of the workstation, in a direction of transport being the first one, depends on a first performance parameter L.sub.1 and operation of the workstation, in the direction of transport being the second one, depends on a second performance parameter L.sub.2. The dough processing machine may further comprise a control unit which is connected to the workstations for adjusting the performance parameters, and an input device connected to the control unit via which a factor

[00001]$F=\frac{L_1}{L_2}$

can be adjusted. The control unit is configured to adjust the performance parameters of the first workstation and the second workstation as a function of F and to leave all other factors

[00002]$F_{\mathrm{nm}}=\frac{L_n}{L_m}$

unchanged, where L.sub.n, L.sub.m are performance parameters of different workstations n, m.