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.

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.

A commercial oven, such as a combination oven providing steam and convection heating, may provide for two different peak power modes and for steam cooking. A temperature sensor sampling temperature from a region of the oven may be used to detect a complete filling of the oven with steam. The temperature of the temperature sensor is compared against different temperature thresholds depending on the selected peak power so that temperature may be used to discriminate steam filling for different peak power levels.

A commercial oven, such as a combination oven providing steam and convection heating, may provide for two different peak power modes and for steam cooking. A temperature sensor sampling temperature from a region of the oven may be used to detect a complete filling of the oven with steam. The temperature of the temperature sensor is compared against different temperature thresholds depending on the selected peak power so that temperature may be used to discriminate steam filling for different peak power levels.

A steam cooking apparatus includes a steam generating unit to generate steam from a supply of water, a steam container to cook food using the steam from the steam generating unit, a steam supply pipe coupled to the steam generating unit in order to supply the steam container with the steam generated by the steam generating unit, a steam pipe coupled to the steam container in order to supply the steam container with the steam passing through the steam supply pipe, and a steam pipe connection tube including a first connection portion coupled with the steam supply pipe and a second connection portion coupled with the steam pipe, the second connection portion coupled with the steam pipe being formed to have a diameter which is expanded toward the steam pipe so as to guide the steam pipe.

A steam cooking apparatus includes a steam generating unit to generate steam from a supply of water, a steam container to cook food using the steam from the steam generating unit, a steam supply pipe coupled to the steam generating unit in order to supply the steam container with the steam generated by the steam generating unit, a steam pipe coupled to the steam container in order to supply the steam container with the steam passing through the steam supply pipe, and a steam pipe connection tube including a first connection portion coupled with the steam supply pipe and a second connection portion coupled with the steam pipe, the second connection portion coupled with the steam pipe being formed to have a diameter which is expanded toward the steam pipe so as to guide the steam pipe.

The present invention relates to an air-based flyer (10) apparatus comprising a food preparation chamber (140) comprising an outer wall (11), an inner wall (14) defining a food receiving space (141) with an air inlet (142) and an air discharge opening (145), and a circulation channel (113) defined between the outer wall (11) and the inner wall (14). The apparatus also comprises an air heater (13) for heating air in the food preparation chamber (140), a fan (192) for moving a flow of hot air successively through the air inlet (142), the food receiving space (141), the discharge opening (145), and the channel (113). The apparatus also comprises a steam generator (12) comprising at least one nozzle (127) extending into the food receiving space (141) for spraying temperature-controlled steam (18) onto the food; and a controller (15) adapted to control the steam generator to spray steam to food placed in the food receiving space (141) for a first predetermined period, and to control the air heater (13) and the fan (192) to circulate hot air to the food for a subsequent second predetermined period. This apparatus allows keeping the tenderness or crunchiness of the food during subsequent hot air cooking.

In one aspect, a cooking device includes independently controllable cooking zones. In one aspect, a cooking device includes a first cooking zone with heated air configured to move horizontally there through in a first direction and a second cooking zone with heated air configured to move horizontally there through in a second direction different than the first direction. In one aspect, the first and second directions are opposite directions. In one aspect, the heated air flows from one side of the cooking device.

A cooking apparatus (1) comprises a base (7) comprising a lower heater (2) defining a bottom cooking surface (4) where a foodstuff (F) to be cooked can be positioned; a cover (8) closable onto the base (7) and comprising an upper heater (3) defining a top cooking surface (5) and a lifting system (16) for moving the upper heater to and from the lower heater when the cover is closed onto the base; a database (103) storing a plurality of selectable cooking programs each including one or more cooking phases each associated with corresponding cooking parameters including a temperature of the upper heater and a distance (d) of the top cooking surface from the bottom cooking surface; and a controller (18) configured to control the operations of the lifting system and the upper heater based on the cooking parameters of a selected program.