An electrical cooking appliance with automatic cleaning of a cooking chamber is provided. The appliance may include a steam supply device configured to generate steam and supply the steam to the cooking chamber; a water supply pump that supplies water from a water tank to the steam supply device; a water discharge pump that collects condensed water from the steam supply device into the water tank; and a controller configured to activate the water supply pump to supply water to the cooking chamber to clean the cooking chamber; and activate the steam supply device to supply steam to the cooking chamber to clean the cooking chamber.

A microwave oven cleaning assembly includes a cup that contains a cleaning solution. The cup is comprised of a microwave safe material to facilitate the cup to be heated in a microwave. Moreover, the cleaning solution is vaporized into a steam when the cleaning solution is heated above a boiling temperature of the cleaning solution. In this way the steam cleans an interior of the microwave oven. A disk is positioned on the cup and the disk is foraminous thereby facilitating the steam to pass through the disk. A protective sheet is removably bonded to the disk to inhibit the cleaning solution from evaporating. The protective sheet is removable from the disk when the cleaning solution is heated thereby facilitating the steam to pass through the disk.

A cleaning insert for removable arrangement in a cooking space of a cooking appliance includes a receiving device for receiving a cleaning unit with a cleaning composition in a reversibly fixed manner, and a supporting body connected to the receiving device for positioning the receiving device relative to the cooking space.

A cooking device includes a microwave generator, a cooking chamber wall delimiting a cooking chamber, in which a through opening is provided, and a cooking chamber sieve associated with the through opening. At least one intermediate element is provided between the cooking chamber wall and the cooking chamber sieve, which serves to mount the cooking chamber sieve to the cooking chamber wall. The at least one intermediate element is configured such that the generation of electric arcs between the cooking chamber wall and the cooking chamber sieve is prevented.

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 accordance with one aspect of the present invention, a method for cleaning a cooking chamber is provided. The method comprises applying a cleanser composition and water to the cooking chamber followed by incubating the cooking chamber. The cleanser composition comprises components that aid in loosening soil and debris during the steam cleaning and also provides a pleasant aroma. The cleanser composition aids in loosening soil and debris by effervescence.

A cooking device comprising a first interior chamber, a second interior chamber being fluidly connected with the first interior chamber via a drain and comprising a first water reservoir, the drain and the first water reservoir forming a first air trap, and a device outlet downstream of the second interior chamber, whereby said air trap is adapted to be opened or closed by lowering or lifting the first water reservoir between the first interior chamber and the second interior chamber.

Provided are cleaning devices adapted for a microwave oven. A head cap of the cleaning device includes multiple through holes, and thus steam generated by heating a cleaning liquid can flow out of the through holes in a faster and more concentrated mode. Using the cleaning device of this disclosure, the cleaning operation for the microwave oven is more convenient, and safety hazard such as explosion or splashing is also prevented as well.

A proofing chamber for proofing dough. An outer frame includes profiled frame sections running at an angle to the gravitational direction and encloses the interior of the proofing chamber. A number of covering panels are arranged on the outer frame, and a conveyor device runs through the interior of the proofing chamber. The conveyor device is designed to transport dough pieces through the proofing chamber. The conveyor device defines a number of transport planes arranged substantially horizontally or vertically, in particular horizontally or vertically. At least one profiled surface of the outer frame profiled sections which run at an angle to the gravitational direction and are arranged below the transport plane or the point of the transport plane arranged at the top in the gravitational direction is inclined in the direction of the interior.

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.