Abstract

A heating system (2) for a baking oven (1), having: at least one heating device (5, 23, 24, 25, 30, 32) comprising at least one electrically operated heating rod (16); and at least one fluid-supplying device (22) for introducing a liquid.

IPC Classes  ?

• A21B 1/42 - Bakers' ovens characterised by the baking surfaces moving during the baking
• A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
• F24C 7/06 - Arrangement or mounting of electric heating elements
• F24C 15/00 - DOMESTIC STOVES OR RANGESDETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION Details
• F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens

Abstract

A once-through baking oven has a plurality of oven modules which together form a once-through baking space. A heat-exchange heating device for indirect heating of the once-through baking space has a heating medium outward-flow pipe arrangement, a heating medium return-flow pipe arrangement and at least one intermediate radiator pipe arrangement having a plurality of heat exchanger pipes The heating medium flows in two adjacent heat exchanger pipes in opposite flow directions to each other. In an alternative embodiment of the radiator pipe arrangement, it runs in a spiral or meander shape in such a way that the heating medium flows in two adjacent pipe sections in opposite flow directions to each other. This results in a once-through baking oven that can be operated efficiently and adapted to different throughput requirements.

IPC Classes  ?

• A21B 1/10 - Ovens heated by radiators by radiators heated by fluids other than steam
• A21B 1/48 - Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band

Abstract

1313iii+ 1). In an alternative embodiment of the radiator pipe arrangement, it runs in a coiled or meandering manner in such a way that the heating medium 20 flows in mutually opposite flow directions in two adjacent pipe sections. This results in a once-through baking oven which can be operated efficiently and in a manner well-suited to various throughput requirements.

IPC Classes  ?

• A21B 1/10 - Ovens heated by radiators by radiators heated by fluids other than steam
• A21B 1/48 - Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band

Abstract

An endless conveyor belt for a conveyor baking oven has a conveyor run with a plurality of belt links configured in one piece, the belt links extending transversely to a conveying direction and being mounted between lateral guides. Seen in projection in a plane perpendicular to a conveying plane, each of the belt links has gas passage openings. These gas passage openings have a total opening surface area, which amounts to at least 30% of a total surface area of the projection of the belt link. The result is an endless conveyor belt, which allows a baking space of a conveyor baking oven equipped with an endless conveyor belt of this type to be heated more efficiently and flexibly.

IPC Classes  ?

• B65G 17/06 - Conveyors having an endless traction element, e.g. a chain, transmitting movement to a continuous or substantially-continuous load-carrying surface or to a series of individual load-carriersEndless-chain conveyors in which the chains form the load-carrying surface having a load-carrying surface formed by a series of interconnected, e.g. longitudinal, links, plates, or platforms
• F27B 9/24 - Furnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity characterised by the path of the charge during treatmentFurnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity characterised by the means by which the charge is moved during treatment the charge moving in a substantially straight path being carried by a conveyor
• A21B 1/48 - Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A21B 1/26 - Ovens heated by media flowing therethrough by hot air
• A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
• A23L 3/18 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus

Abstract

A pipe heat exchanger for a baking oven has a plurality of heat exchanger pipe sections configured to guide a heat carrier fluid, the heat exchanger pipe sections being arranged adjacent to each other in an arrangement plane. A distance between adjacent pipe sections is smaller than a pipe diameter and greater than 1% of the pipe diameter. The result is a pipe heat exchanger, which allows a baking space to be heated efficiently and variably.

IPC Classes  ?

• F28F 9/04 - Arrangements for sealing elements into header boxes or end plates
• F28F 9/02 - Header boxesEnd plates
• F28D 3/02 - Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium flows in a continuous film, or trickles freely, over the conduits with tubular conduits
• F28F 9/00 - CasingsHeader boxesAuxiliary supports for elementsAuxiliary members within casings

Goods & Services

Machines for the treatment and processing of dough, in particular dough portioning machines, round-moulding machines, in particular conical round-moulding machines, long-moulding machine, dough-processing lines, dough kneaders, dough-shaping machines, in particular machines for winding croissants, stretching rollers, dough rolling machines, spraying devices, cutting devices, stamping machines, dough hoppers, greasing devices; mechanical devices for transporting dough, namely wire mesh bands, lifter and tipping devices, charging devices, transport trolleys, filet laces, spreading belts, turning devices, unloading apparatus, relaxation conveyors, delivering machines; flour sifting, stirring and beating machines; steam condensers. Measuring apparatus, scales; electronic control systems for machines, in particular for bakery machines and baking ovens. Water mixing appliances; thermostatic proofers, in particular fermentation rooms, automatic proofers, fermentation cabinets; refrigerating apparatus and air conditioning fans, in particular deep freezers or climate cells, freezers, refrigerators, climate cells for storage, ice water coolers, climate control devices for fermentation rooms; stoves [heatings apparatus] and ovens, in particular baker's ovens, deck ovens and continuous ovens, mesh and steel band ovens, rack ovens, preferably with oil, gas, thermal oil or electric heating; burners for baker's ovens and stoves; heat recovery apparatus, in particular baker's ovens; steam-generating apparatus, in particular vaporizers, steam boilers, other than parts of machines, steam sterilisation devices. Manually operated bakery units/equipment, namely baking trays, baking plates, baking racks, baking shovels.

Goods & Services

Baking ovens and baking installations for industrial purposes.

Goods & Services

Baking ovens and baking installations for industrial purposes.

Goods & Services

Baking ovens and baking installations for industrial purposes.

Goods & Services

Coated panels of metal being radiators in bakers' ovens. Ovens, in particular for industrial purposes. Treatment of materials, namely processing, in particular treatment and coating, of panels of metal.

Goods & Services

Baking ovens and baking installations for industrial purposes.

Goods & Services

Baking ovens and baking installations for industrial purposes.

Goods & Services

Baking ovens and baking installations for industrial purposes.

Abstract

A plant for the automatic production of baked goods using a dough strand has a kneading device to knead dough from prepared starting products. An extruder is used to extrude the dough to form the dough strand. A portioning device is used to divide the dough strand into dough strand portions of a predetermined weight. A post-preparation device is used to finish the baked goods from the dough strand portions. The post-preparation includes the supplying of the dough strand portions to associated receivers in at least one transporting mould, fermenting the dough strand portions in the transporting mould and baking the fermented dough strand portions. The result is a production plant with an increased throughput in the production of baked goods and simultaneously a plant outlay which is as low a possible.

IPC Classes  ?

• A21D 8/02 - Methods for preparing doughTreating dough prior to baking
• A21B 7/00 - Baking plants
• A21C 3/04 - Dough-extruding machines
• A21C 5/00 - Dough-dividing machines
• A21C 9/08 - Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
• A21C 13/00 - Provers, i.e. apparatus permitting dough to rise

Abstract

A plant (1) for automatically producing baked goods using an elongate batch of dough (2) comprises a kneading device (3) for kneading dough from prepared starting products. An extruder (4) is used for extruding the dough in order to obtain the elongate batch of dough (2). A portioning device (18) is used for portioning the elongate batch of dough (2) into sections (19) having a given weight. A post-processing device (27) is used for making the baked goods from the sections (19) of the elongate batch of dough. The post-processing process includes feeding the sections (19) of the elongate batch of dough to associated receptacles (29a) in at least one conveying mold (29), letting the sections (19) of the elongate batch of dough rise in the conveying mold (29), and baking the risen sections (19) of the elongate batch of dough. The described production plant features a greater throughput when producing baked goods while keeping the complexity of the plant as low as possible.

IPC Classes  ?

• A21C 3/04 - Dough-extruding machines
• A21C 5/00 - Dough-dividing machines
• A21C 9/08 - Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
• A21C 13/00 - Provers, i.e. apparatus permitting dough to rise

Goods & Services

Ovens for commercial use.

Abstract

The invention relates to a cutter roll (1) used for cutting out dough pieces from a layer of dough. A hollow-cylindrical roll base body (2) comprises a casing wall (3), in which openings (4) are configured, which correspond to the dough pieces to be cut out. A discharge device (12) is used for discharging cut-out dough remnants from inside (9) the roll base body (2) through at least one discharge opening (10) on least at one front end (11) of the roll base body (2) toward the outside. The discharge device (12) has a conveyor unit (13) for conveying the cut-out dough remnants from inside (9) the roll base body (2) toward the discharge opening (10). The discharge device further has a drive unit (16) for driving the conveyor unit (13). The result is a cutter roll reducing the risk of clogging the rolls.

IPC Classes  ?

• A21C 11/04 - Embossing machines with cutting and embossing rollers or drums
• A21C 11/10 - Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus

Goods & Services

Baking ovens and baking installations for industrial purposes.