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公开(公告)号：EP3337328A1
公开(公告)日：2018-06-27
申请号：EP16767034.8
申请日：2016-08-17
CPC分类号： A21B3/07 , A21B1/26 , A21B7/00 , A23L5/15 , A23V2002/00
摘要： A bake-off oven system and method for baking off food products are described. The method for baking off food products includes baking off pre-baked products to be baked such as bread. The food products to be baked off are held in an infeed unit and the baked-off food products are held in an outfeed unit. A lift system moves a bake-off compartment between compartments of an infeed unit and compartments of an outfeed unit.
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公开(公告)号：EP3335202A1
公开(公告)日：2018-06-20
申请号：EP16750815.9
申请日：2016-08-09
发明人： WEISS, Reinald
CPC分类号： G07F11/10 , A21B3/07 , A21B7/00 , G07F11/06 , G07F11/58 , G07F17/0064 , G07F17/0078
摘要： The invention relates to a dispensing unit for baked products (B), in particular for baguettes, having a housing (10), which has a front panel (11), and having at least two non-crossing first and second discharging routes (2, 3, 2', 3') in the housing (10), said discharging routes running adjacent and substantially perpendicularly to one another and directing the baked products (B) to a dispensing device (7) arranged in or on the housing (10), wherein at least respectively a first and a second discharging device (4a, 4b; 4c, 4d), the second being arranged beneath the first, are provided both along the first and along the second discharging route (2, 3), wherein the first and the second discharging device (4a; 4c) of each of the two discharging routes have in each case precisely one compartment (18a, 18b; 18c, 18d) each for accommodating at least one baked product (B), wherein the compartments (18a, 18b; 18c, 18d) of the respective first and second discharging device (4a; 4c) are located directly opposite one another in the vertical direction, and wherein the first and the second discharging device (4a; 4c) of each of the at least two discharging routes each comprise transfer means (5a, 5b; 5c, 5d), which are each capable of assuming a retaining position (I) for holding back the corresponding baked product (B) in a rest position and a release position (II) for releasing said baked product (B) from its rest position, wherein, when the transfer means (5a; 5c) of the respective first discharging device (4a; 4c) is moved from the retaining position into the release position, the baked product (B) drops downwards out of its compartment (18a; 18c) into the compartment (18b; 18d) of the second discharging device (5b; 5d).
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公开(公告)号：EP3253218A1
公开(公告)日：2017-12-13
申请号：EP16747206.7
申请日：2016-02-03
摘要： A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directing a heating medium at the first portion using a first discharge array, and conveying the first portion out of the oven. In a second aspect, the apparatus comprises an oven, a first conveyor for conveying a first portion of dough, and a first discharge array. The oven comprises an oven housing, a first entrance of the oven housing for the first portion of dough, and a first exit of the oven housing for the first portion of dough. The first discharge array is positioned and oriented to direct a heating medium at the first portion of dough when the first portion of dough is positioned for conveyance by the first conveyor.
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4.发明授权Process for the production of biscuits having improved organoleptic properties 有权Verfahren zur Herstellung eines Kekses mit verb desserten organoleptischen Merkmalen
公开(公告)号：EP2382866B1
公开(公告)日：2017-02-08
申请号：EP10425142.6
申请日：2010-04-30
发明人： Petronio, Michela , Guasina, Luca , Giovanetti, Marco , Morbarigazzi, Nadia , Dall'Aglio, Claudio
IPC分类号： A23L33/21
CPC分类号： A21D8/06 , A21B7/00 , A21D2/36 , A21D13/06 , A23L7/115 , A23L33/21 , A23V2002/00 , A23V2250/5034 , A23V2250/5116
摘要： A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. A description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
摘要翻译： 描述了用于生产饼干的方法，其特征在于其包括以下步骤：将形成饼干面团的饼干面团的成分混合以形成半成品，烘烤由面团形成的半成品，因此 获得饼干，冷却获得的饼干和包装饼干; 其中烘烤所述半成品的步骤包括将其暴露于由热空气和过热蒸汽组成的热气体的步骤，通过冲击系统直接吹到所述半成品上。 还给出了一种饼干的描述，其包括以总重量计的重量，膳食纤维含量为1至25％，脂质含量为4至23％，单糖含量为8至26％。
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6.发明公开Process for the production of biscuits having improved organoleptic properties 有权一种用于生产具有改善的感官特性的饼干处理
公开(公告)号：EP2382866A1
公开(公告)日：2011-11-02
申请号：EP10425142.6
申请日：2010-04-30
发明人： Petronio, Michela , Guasina, Luca , Giovanetti, Marco , Morbarigazzi, Nadia , Dall'Aglio, Claudio
CPC分类号： A21D8/06 , A21B7/00 , A21D2/36 , A21D13/06 , A23L7/115 , A23L33/21 , A23V2002/00 , A23V2250/5034 , A23V2250/5116
摘要： A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. A description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
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7.发明公开DISPOSITIF DE CONSERVATION, DE CUISSON ET DE DISTRIBUTION AUTOMATIQUE DE PRODUITS A BASE DE PATE, NOTAMMENT DE PAINS 审中-公开设备技术保存，烹调以及如何TEIGGRUNDLAGE面包产品的自动分配
公开(公告)号：EP1848279A2
公开(公告)日：2007-10-31
申请号：EP06709336.9
申请日：2006-02-17
申请人： Canicas, Erick , Ch teau, Didier
发明人： Canicas, Erick , Ch teau, Didier
IPC分类号： A21B1/46
CPC分类号： A21B1/46 , A21B7/00 , G07F9/105 , G07F11/58 , G07F17/0078
摘要： The invention relates to a device for preserving, cooking and automatically dispensing dough-based products, such as bread. The inventive device is characterised in that it comprises an area (12) for storing frozen products and an area (16) for cooking same with at least one source of short waves having a wavelength of less than 2 µm for quick cooking.
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8.发明公开Verfahren und Vorrichtung zur Lagerung, Behandlung und Ausgabe von Lebensmitteln 有权用于存储，处理和分配食品的方法和装置
公开(公告)号：EP1688042A2
公开(公告)日：2006-08-09
申请号：EP06101284.5
申请日：2006-02-03
发明人： Weiss, Reinald
摘要： Die Erfindung betrifft Vorrichtungen zur Lagerung, Behandlung und Ausgabe von Lebensmitteln, insbesondere von zumindest Kleinbackwaren. Die erfindungsgemäße Vorrichtung weist einen als Aufgabeeinrichtung (17) ausgebildeten Abschnitt (1), einen als Backofen, insbesondere Durchlaufbackofen (7), ausgebildeten Abschnitt (2) und einen als Ausgabeeinrichtung (23) ausgebildeten Abschnitt (3) auf. Die Vorrichtung zeichnet sich dadurch aus, daß die Aufgabeeinrichtung (17) verfahrbare Trägerelemente (12) aufweist, auf die jeweils mehrere Kleinbackwaren (9) in vereinzelter Form aufbringbar sind. In einem weiteren Erfindungsaspekt ist zumindest zwischen zwei Abschnitten (2,3) ein bautechnisches Trennmittel, insbesondere eine Wand (4), mit einer oder mehreren Verbindungsöffnungen (5) angeordnet. Weiterhin werden entsprechende Verfahren vorgestellt.
摘要翻译： 设备，用于存储，处理和传递小烘焙制品（9），特别是辊和饼干棒，包括：（1）形成为一个输送单元（17）的截面具有支承件（12）在其上小烘焙产品被单独移除。 因此独立claimsoft包括用于存储，处理和传递小烘焙产品，爱尤其辊和饼干棒，使用上述装置的方法。 优选的特征：小烘焙产品通过操作对人的手动放置在支撑。 配送单位有哪些可以通过操作一个人可以达到组装至少一个支撑装载点。
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公开(公告)号：EP0843968A2
公开(公告)日：1998-05-27
申请号：EP97112602.4
申请日：1997-07-23
CPC分类号： A21B7/00 , B08B15/002
摘要： Die Erfindung betrifft eine Mehlentstaubungsanlage, insbesondere für Bäckereibetriebe, in denen sich bei der Mehlverarbeitung an wenigstens einer Verarbeitungsstelle Mehlstaub entwickelt, mit einer Absaugeinheit (6) und wenigstens einer an diese angeschlossenen Absaugleitung (17, 19, 24, 29, 30, 33), die bis in die Nähe der Mehlstaubentwicklungsstelle (1 - 5) reicht und für den Fall des Nichtgebrauchs eine Absperrarmatur (18, 22) aufweist. Erfindungsgemäß ist für eine optimale Entstaubung der Abluft vorgesehen, daß die Absaugeinheit (6) einen Mehlabscheider (8, 9, 11) mit einer mehrstufigen Filteranlage aufweist.
摘要翻译： 通过提取单元（6）和连接到其的至少一个提取管线（17,19,24,29,30,33）从面包店处理站除去面粉，并延伸到点（1-5），在该点 产生粉尘。 提供关闭阀（18,22）用于在不需要提取时进行操作。 县。 提取单元装配有风扇（7）和作为包括袋式过滤器和旋风分离器的多级系统的面粉分离器（8,9,11）。 随着系统的实施，可以显着降低灰尘暴露水平。
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公开(公告)号：EP0625308A3
公开(公告)日：1996-06-05
申请号：EP94400605.5
申请日：1994-03-21
申请人： B.F.E. LIMITED
发明人： Poilane, Lionel
摘要： L'invention est relative à un procédé et une machine de panification. On prépare une pâte par pétrissage, on fait cuire des pâtons de pâte fermentée. Ladite fabrication, continue et automatique, comprend un pétrissage à l'aide d'un dispositif de pétrin-pompe atmosphérique (13) à moyens d'auto-nettoyage intégrés.
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