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1.发明授权Process and apparatus for increasing the preservability of bread, special bread,leavened bakery products, either cooked or partly cooked, packed in a modified atmosphere 无效与geanderter气体包提高面包，面包特殊的耐久性，发酵焙烤食品，糕点或部分烘焙食品，在包装方法和装置
公开(公告)号：EP0666028B1
公开(公告)日：2000-10-04
申请号：EP95101258.2
申请日：1995-01-30
IPC分类号： A21D15/00 , A21D4/00 , A23L3/3418 , A23L3/3445
CPC分类号： A21D15/00 , A21D4/00 , A23L3/3418 , A23L3/3445
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2.发明公开A mechanical device for automatically turning over and stretching preformed dough portions in bread processing and making systems 失效Vorrichtung zum Umdrehen und Strecken von vorgeformten Teigteilen。
公开(公告)号：EP0615689A1
公开(公告)日：1994-09-21
申请号：EP94830017.3
申请日：1994-01-19
摘要： A mechanical device (1), specifically designed for application to bread processing and making systems, and adapted to automatically turn over and stretch preformed bread dough portions, characterized in that said device comprises a metal frame (2), which can be affixed to a side guide portion of a conveyor belt (20) of said bread processing system, said metal frame being adapted to be rotatively displaced about a pair of pin elements (3), under the control of a hydraulic or pneumatic cylinder (6), said metal frame (2) supporting a movable conveyor belt (10) which can be reciprocated with reciprocating speeds different from the speed of said conveyor belt (20) of said system.
摘要翻译： 一种专门设计用于面包加工和制作系统的机械装置（1），适用于自动翻转和拉伸预成型的面包面团部分，其特征在于，所述装置包括金属框架（2），其可以固定到 所述金属框架适于在液压或气动缸（6）的控制下围绕一对销元件（3）旋转移位，所述金属框架适于在所述面包加工系统的传送带（20）的侧面引导部分 框架（2）支撑可移动的传送带（10），其可以以与所述系统的所述传送带（20）的速度不同的往复速度往复运动。
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3.发明授权
公开(公告)号：EP0615689B1
公开(公告)日：1997-08-27
申请号：EP94830017.3
申请日：1994-01-19
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公开(公告)号：EP3894268A1
公开(公告)日：2021-10-20
申请号：EP19805312.6
申请日：2019-11-21
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5.发明公开
公开(公告)号：EP3894269A1
公开(公告)日：2021-10-20
申请号：EP19805315.9
申请日：2019-11-21
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6.发明公开Process and apparatus for increasing the preservability of bread, special bread,leavened bakery products, either cooked or partly cooked, packed in a modified atmosphere 无效为提高面包，面包专用，发酵焙烤食品，糕点或部分烘焙食品的耐久性，与geanderter气体信封包的方法和设备。
公开(公告)号：EP0666028A1
公开(公告)日：1995-08-09
申请号：EP95101258.2
申请日：1995-01-30
IPC分类号： A21D15/00 , A21D4/00 , A23L3/3418 , A23L3/3445
CPC分类号： A21D15/00 , A21D4/00 , A23L3/3418 , A23L3/3445
摘要： Process for increasing the preservability of bread, special bread and leavened bakery products, either cooked or partly cooked, with a long preservation term, consisting in aseptically injecting into the mass of the product, either cooked or partly cooked, a gas or a gas mix, such as CO₂, argon, nitrogen and the like, with a complete replacement of the air and saturation of the product, and in packing the just treated product with a air-tight wrapping or bag.
摘要翻译： 工艺增大面包，特殊面包的保存性和发酵焙烤食品，无论是煮熟或部分煮熟，具有长期保存期限，其中包括在无菌条件下注入到产品的质量，无论是煮熟或部分煮熟，气体或混合气体 ，：如CO2，氩气，氮气等的，具有完整的替换产品的空气和饱和的，并在包装只是治疗与气密包装或袋的产品。
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