摘要:
The present invention relates to a container (20, 40) for accommodating foodstuffs and/or heat-transfer fluids in an interior, which is bounded by at least one side wall (22, 24, 42) of material thickness b and at least one base element (26, 44), wherein the base element (26, 44), in a peripheral region (41) of the container (20, 40), is connected to the side wall (22, 24, 42) in a non-releasable manner by means of at least one connection (34, 34', 51), has a material thickness a, where a > b, outside the peripheral region (41) and has a material thickness b' in the region of the connection (34, 34', 51) to the side wall (22, 24, 42), the material thickness b' corresponding substantially to the material thickness b of the side wall (22, 24, 42); and to a method for producing such a container.
摘要:
The invention relates to method for operating at lest one cooking appliance comprising a cooking chamber, an input device, a display and a memory device. According to said method, a plurality of work programs for the cooking appliance can be called up from the memory device, including a time that is characteristic of the execution of every work program. Said time is defined, in addition to the duration of the work program, by a preparation time for preparing the program sequence and/or a follow-up time for following up the execution of the work program. The display device is able to display a representative of every stored work program, the respective associated time being displayed above every representative displayed.
摘要:
The invention relates to a fan impeller (4) comprising a base plate (2) and a plurality of fan impeller blades (3) that are fixed to said plate. The fan impeller blades (3) are positioned in an essentially vertical manner on the base plate (2) and have an essentially radial arrangement, each fan impeller blade (3) comprising a front edge (4) facing radially outwards that is essentially perpendicular to the base plate (2), a rear edge (5) facing radially inwards that is essentially perpendicular to the base plate, an exterior surface (6) located on the delivery side of the fan impeller and an interior surface located on the intake side of the fan impeller. At least one raised element (7) is mounted and/or configured on the exterior surface (6) of at least one section of the fan impeller blades, said element being positioned at a distance from the base plate (2) and extending essentially in a diagonal manner away from said base plate (2) from the front edge (4) to the rear edge (5) of the fan impeller blades (3). The invention also relates to an inventive fan impeller (1) in a cooking device and to a cooking device comprising at least one inventive fan impeller (1).
摘要:
The invention relates to a fan impeller (4) comprising a base plate (2) and a plurality of fan impeller blades (3) that are fixed to said plate. The fan impeller blades (3) are positioned in an essentially vertical manner on the base plate (2) and have an essentially radial arrangement, each fan impeller blade (3) comprising a front edge (4) facing radially outwards that is essentially perpendicular to the base plate (2), a rear edge (5) facing radially inwards that is essentially perpendicular to the base plate, an exterior surface (6) located on the delivery side of the fan impeller and an interior surface located on the intake side of the fan impeller. At least one raised element (7) is mounted and/or configured on the exterior surface (6) of at least one section of the fan impeller blades, said element being positioned at a distance from the base plate (2) and extending essentially in a diagonal manner away from said base plate (2) from the front edge (4) to the rear edge (5) of the fan impeller blades (3). The invention also relates to an inventive fan impeller (1) in a cooking device and to a cooking device comprising at least one inventive fan impeller (1).
摘要:
The invention relates to a method for displaying the curve when a desired climate has been reached in a cooking compartment of a cooking appliance by taking into account at least one actual value of a first variable that changes over time and is characteristic of the climate in the cooking compartment. Said method is characterized in that the actual value of the first variable is detected at least once during an interval t0 to t1 and is compared with a desired value of the first variable, said desired value characterizing the desired climate, a point in time t2 when a second interval is to begin and/or the point in time t3 when the desired climate has been reached is/are estimated in accordance with said comparison, and the curve of the first variable over time is taken into account at least once when estimating the point in time t3 during a second interval t2 to t3, wherein t2 ≥ t1. The invention also relates to a cooking appliance for carrying out such a method.
摘要:
The invention relates to a method for cleaning the interior of cooking devices, whereby the cleaning liquid is made available in a first step or a first cleaning cycle using at least one cleaning agent, in a second step or a second cleaning cycle using a rinsing agent, and in a third step or a third cleaning cycle using a descaling agent; or the cleaning liquid is made available in a first step or a first cleaning cycle using at least one cleaning agent, and in the second step or a second cleaning cycle using at least one rinsing agent and/or descaling agent; or the cleaning liquid is made available in a first step or a first cleaning cycle using at least one descaling agent, in a second step or a second cleaning cycle using at least one cleaning agent and in a third step or a third cleaning cycle using at least one rinsing agent; or the cleaning liquid is made available in a first step or a first cleaning cycle using at least one cleaning agent and at least one descaling agent and in the second step or a second cleaning cycle using at least one rinsing agent. At least one cleaning, rinsing and/or descaling agent is used in solid and compressed form, dissolvable in a liquid and in form of a cleaning, rinsing and/or descaling tablet or at least one multiphase tablet. The invention also relates to a method for cleaning the interior of cooking devices using solid cleaning agents that can be dissolved in a liquid and that are compressed to tablets, whereby the molding pressure and/or the molding interval allow a control of the dissolution behavior in the cleaning liquid. The dissolution behavior can further be influenced alternatively or additionally by adding suitable dissolution retarders and by the way the cleaning agent is introduced into the cooking compartment. The invention also relates to a kit that comprises a cleaning, rinsing and/or descaling agent, whereby, e.g., the respective tablets were produced at different molding pressures and/or at different molding intervals. The invention further relates to a multiphase tablet that contains a cleaning phase, rinse phase and/or descaling phase component that were produced at different molding pressures and/or at different molding intervals. The invention finally relates to a cooking device with which the temporal dissolution behavior of tablets or multiphase tablets can be controlled via an acceleration device.
摘要:
The present invention relates to a process for conducting cleaning operations carried out at predetermined time intervals in at least one inner chamber and/or container of a fluid-receiving device of a foodstuff-processing apparatus. At least one first fluid can be received in the inner chamber and/or container, and at least one first degree of cleaning is determined at least at one first moment in time of a first cleaning operation, at least one second degree of cleaning is determined at least at one second moment in time of at least one subsequent, second cleaning operation, and a first difference between the first degree of cleaning and the second degree of cleaning is determined. In a first case, in which, for example, the second degree of cleaning lies below at least one first limit value, the duration of exposure to at least one cleaning agent during at least one subsequent cleaning operation is set depending, for example, on the first degree of cleaning, and in a second case, in which the second degree of cleaning lies above the first limit value, a greater amount of cleaning agent is supplied and/or the time interval between two subsequent, successive cleaning operations is shortened. Also disclosed is a fluid-receiving device that can be used to carry out this process, and a corresponding foodstuff-processing apparatus.