The invention disclosed an intelligent dehumidification device for a hot air circulation baking system, which internally includes a compressor, a condenser, a throttle valve, an evaporator, a total heat exchanger, a controller, a heat dissipation fan, a liquid level sensor, a temperature and humidity sensor, an axial flow fan, a drain solenoid valve, a condensate collecting box and a temperature sensor and externally includes a dehumidification air inlet, a dehumidification air outlet, a fresh air inlet, a heat dissipation air outlet and a condensate discharge port. The beneficial effects of present application are recovery of internal circulation waste heat, non-emission intelligent dehumidification and preservation of beneficial ingredients of the baked product for the hot air circulation baking system during the baking process can be realized, and functions of grid overpressure and undervoltage detection and protection, compressor overheat protection, delayed start after compressor shutdown, automatic condensate discharge can be achieved.

An oven with a sensor positioned to detect an event that will cause a decrease in the internal temperature of a tunnel. The oven includes a controller configured to increase the thermal output of a heating element in anticipation of the upcoming decrease in the internal temperature. In some embodiments, the oven is a conveyor over and the sensor is positioned to detect a food item approach the tunnel on a conveyor. In some embodiments, the amount of current provided to an electric heating element is increased by increasing the target temperature. In some embodiments, the amount of current provided to the electric heating element is increased by a predetermined offset.

An oven with a sensor positioned to detect an event that will cause a decrease in the internal temperature of a tunnel. The oven includes a controller configured to increase the thermal output of a heating element in anticipation of the upcoming decrease in the internal temperature. In some embodiments, the oven is a conveyor over and the sensor is positioned to detect a food item approach the tunnel on a conveyor. In some embodiments, the amount of current provided to an electric heating element is increased by increasing the target temperature. In some embodiments, the amount of current provided to the electric heating element is increased by a predetermined offset.

There is provided a cooking appliance having an oven cavity, a fan, a heater, and a convection shroud. The fan is configured to circulate air heated by the heater to redistribute the air throughout the oven cavity. The heater configured both to heat the expelled by the fan and to generate steam from water in which the heater is immersed within a water reservoir. In described embodiments, the water reservoir is part of the convection shroud and is formed or attached together with a fan cover thereof.

There is provided a cooking appliance having an oven cavity, a fan, a heater, and a convection shroud. The fan is configured to circulate air heated by the heater to redistribute the air throughout the oven cavity. The heater configured both to heat the expelled by the fan and to generate steam from water in which the heater is immersed within a water reservoir. In described embodiments, the water reservoir is part of the convection shroud and is formed or attached together with a fan cover thereof.

The present invention relates to a steam system for a steam cooking appliance. The steam system includes a steam generator (12) and a precipitator (14). The precipitator (14) is arranged above the steam generator (12). The steam generator (12) comprises two vertical heating pipe sections (20; 34). Upper ends of the heating pipe sections (20; 34) are connected to a bottom side of the precipitator (14). Lower ends of the heating pipe sections (20; 34) are connected by a transverse pipe section (20; 36). At least the heating pipe sections (20; 34) are at least partially enclosed by one or more heating elements (22). An inlet pipe (28) is connected to the transverse pipe section (20; 36) at one end and connected or connectable to a water reservoir (16) or water pump (18) at another end. A return pipe (24) is interconnected between the bottom side of the precipitator (14) and the transverse pipe section (20; 36). Further, the present invention relates to a corresponding steam cooking appliance.

The present invention relates to a steam system for a steam cooking appliance. The steam system includes a steam generator (12) and a precipitator (14). The precipitator (14) is arranged above the steam generator (12). The steam generator (12) comprises two vertical heating pipe sections (20; 34). Upper ends of the heating pipe sections (20; 34) are connected to a bottom side of the precipitator (14). Lower ends of the heating pipe sections (20; 34) are connected by a transverse pipe section (20; 36). At least the heating pipe sections (20; 34) are at least partially enclosed by one or more heating elements (22). An inlet pipe (28) is connected to the transverse pipe section (20; 36) at one end and connected or connectable to a water reservoir (16) or water pump (18) at another end. A return pipe (24) is interconnected between the bottom side of the precipitator (14) and the transverse pipe section (20; 36). Further, the present invention relates to a corresponding steam cooking appliance.

In a method for carrying out a cleaning procedure for a cooking appliance, a first tank of the cooking appliance is filled by a user with water. A first portion of water in the first tank is moved into a buffer store and then moved from the buffer store into a cooking chamber to provide a first treatment agent therein. The first treatment agent remains in the cooking chamber for a first time period. A second portion of water in the first tank is moved into the buffer store and the first treatment agent is moved into the first tank. The second portion of water in the buffer store is into the cooking chamber to provide a second treatment agent in the cooking chamber. The second treatment agent remains in the cooking chamber for a second time period and the second treatment agent is then moved into the first tank.

In a method for carrying out a cleaning procedure for a cooking appliance, a first tank of the cooking appliance is filled by a user with water. A first portion of water in the first tank is moved into a buffer store and then moved from the buffer store into a cooking chamber to provide a first treatment agent therein. The first treatment agent remains in the cooking chamber for a first time period. A second portion of water in the first tank is moved into the buffer store and the first treatment agent is moved into the first tank. The second portion of water in the buffer store is into the cooking chamber to provide a second treatment agent in the cooking chamber. The second treatment agent remains in the cooking chamber for a second time period and the second treatment agent is then moved into the first tank.

One or more techniques regarding an atmosphere controlling manifold are provided. For example, one or more embodiments can regard a manifold that can comprise a first channel connected to a first inlet port. The manifold can also comprise a second channel connected to second inlet port. Further, the manifold can comprise a third channel connecting the first channel, the second channel, and an outlet port. Additionally, the manifold can comprise a valve connected to the third channel and regulating fluid communication through the third channel. Moreover, the first channel, the second channel, and third channel can be defined within a body of the manifold.