CA2206425A1 - Grilling unit for grillable foodstuffs - Google Patents
Grilling unit for grillable foodstuffsInfo
- Publication number
- CA2206425A1 CA2206425A1 CA002206425A CA2206425A CA2206425A1 CA 2206425 A1 CA2206425 A1 CA 2206425A1 CA 002206425 A CA002206425 A CA 002206425A CA 2206425 A CA2206425 A CA 2206425A CA 2206425 A1 CA2206425 A1 CA 2206425A1
- Authority
- CA
- Canada
- Prior art keywords
- grilling
- heating
- sauce
- grilled
- heating plate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1228—Automatic machines for frying and dispensing metered amounts of food
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
An automated grilling unit (1) guides prepared foodstuffs in portions from a storage container (3, 103, 203) with the aid of a removal device (10, 110, 210) and places them on a heatable conveyor unit (13, 113, 213). The conveyor unit takes the form of a mobile first plate (13, 213) or belt conveyor (113) and at least part of it can be heated. The food arrives on the conveyor in a grilling position in which the food articles are placed between the conveyor and a heating element. The heating element takes the form of a second heating plate (16, 216) or a second belt conveyor (116). After grilling, the grilled food passes through a guide and/or shredding device (23, 123, 274, 24, 124, 275) to an issuing aperture (27, 127, 276). The device according to the invention can be thoroughly cleaned and delivers rapidly high-quality grilled accompanying dishes with a constant grilling degree.
Description
CA 0220642~ 1997-0~-29 Grilling unit for grillable foodstuffs The invention relates to a grilling unit according to the precharacterizing clause of Claim 1.
In restaurants and in particular in fast-food establishments, especially when a large number of guests have to be served simultaneously, it is important that certain foods, such as, for example, grilled pieces of meat or grilled accomp~n;m~nts (prepared according to modern nutritional principles with as little fat as possible or even entirely without fat), such as, for example, grated potato materials or dough products, can be prepared quickly, preferably several portions simultaneously, with little effort and with constant ~uality.
US 4 gl9 965 discloses a process for grilling potato slices. This process envisages that potato slices will be placed continuously on a first conveyor belt on which they pass under a seasoning device and reach an intermediate container. Standing in the intermediate container permits desired absorption of the seasoning. From the intermediate container, the potato slices are transported continuously to a second conveyor belt which leads them to a heating device.
25~ The heating device comprises two conveyor belts provided with cooking areas. During transport through the heating device, the potato slices are pressed between the conveyor belts and are grilled and are then transported by a third conveyor belt to a packaging station. This process is not suitable for providing, if required, individual portions which can be directly consumed in the warm state. In addition, a unit having a large number of conveyor belts and requiring a correspondingly large space is necessary for carrying out the process, said unit being suitable for use in a foodstuff factory but not in a restaurant.
WO 83/02883 has disclosed an automatic unit ~ ~a which mixes water with dehydrated potato material, shapes portions of the material into particles, e.g.
into sticks ("particles") or discs ("potato chips"), and conveys these by means of a tiltable conveyor into a heating device ~or preparation and, after preparation, conveys them out of the heating device to an issuing aperture. Since the heating device takes the ~orm o~ a ~ryer with heated oil, the potato material is not grilled but fried. To introduce the particles into the oil, the conveyor is tilted so that the end region with the particles dips into the oil.
After ~rying, CA 0220642~ 1997-0~-29 the conveyor must be moved out of the oil by an opposite tilting movement. Oil from the particles can drip into the heating device through apertures in the conveyor.
5A heating device which takes the form of a fryer has the disadvantage that the oil must be kept continuously at a high temperature, which is associated with energy losses. The oil adhering to the particles makes them difficult to digest and leads to an oil loss in the heating device, which loss must be replaced. A
refilling device is necessary for regular replacement of the oil.
The known unit has various disadvantages. Thus, the oil is, for example, oxidized in the course of time and thorough removal of the oil by dripping is time-consuming. The parts of the unit which come into contact with oil, in particular the conveyors provided with drip holes, must be cleaned with considerable effort. The tiltable conveyor and the refilling device result in a complicated design.
US 5 309 824 discloses a unit for preparing dough products and packing them in portions and a unit for baking and selling said product. In the unit for baking and selling, a container must also be placed on a conveyor belt and individual portions covered with a film must be used. These individual portions must already be ready for baking. It is therefore not possible to moisten a dehydrated foodstuff after the vol~me- and weight-Leduced transport to the baking unit and then to introduce said foodstuff into said unit.
Owing to the cooling re~uired and owing to the impossibility of weight reduction, the cost of transport is undesirably high. Moreover, a large volume of packaging material to be disposed of occurs at the point of sale. Since only the provision of delivered standard portions is envisaged, portion sizes tailored to the various user groups cannot be sold at AMENDED SHEET
CA 0220642~ 1997-0~-29 -~ 2a the individual points of sale.
The object according to the invention is to describe a simple unit which, shortly after starting, gives high-quality grilled foods which are satisfactory from the point of view of food hygiene. Where the term roasting is used below, it is also always to be understood as grilling. The foodstu~fs are therefore to be roasted (or grilled or roasted as far as possible without fat) and not prepared floating in a li~uid, such as, for example, oil.
This is achieved by the characterizing features of Claim 1. Alternative or advantageous embodiments are described by the characterizing clauses of the dependent Claims.
The solution according to the invention envisages that the grillable material, optionally precooked/sterilized or remoistened after dehydration, is stored in at least one storage container. In order to prevent moist pieces of food from sticking together and to avoid emergence problems, optionally at least one stirring element is provided in each storage container. The one or more stirring elements are driven by at least one drive and a transmission unit.
Coordinated with each storage container is a portion removal device, optionally a roller having recesses or a star feeder, but preferably a continuous metering device.
AMENDED SHEET
CA 0220642~ 1997-0~-29 Optionally, the storage container takes the ~orm of a cooling container. Owing to the cooling, deterioration in the quality of the foodstuffs during storage until grilling can be prevented. For example, 25' a cooled potato material remains essentially llnch~nged in colour and/or taste and from the hygienic point of view for at least one day.
In a plate embodiment, the heating device comprises at least one pair of associated heating plates, in each case at least one first heating plate being movable between a receiving position at the portion removal device and a heating position. After the material has reached the first heating plate at the portion removal device, said heating plate is moved towards the second heating plate. During grilling, the two heating plates should be opposite one another in a grilling position on both sides of an intermediate CA 0220642~ 1997-0~-29 space which holds the ~aterial and is optionally a variable size.
To reach the grilling position, the first and/or second heating plate can optionally be moved towards one another essentially perpendicularly to their surface after the horizontal movement of the first heating plate into a position opposite the second heating plate. In order to reduce heat losses during grilling, the heating plates are, during grilling, optionally in a grilling chamber in which the first heating plate can be moved through a closable grilling chamber aperture.
To remove the grilled product from the first heating plate, a removal device is provided which optionally comprises a pusher which can be moved over the first heating plate, but preferably consists of a scraper which is arranged in such a way that the first heating plate can be moved closely under the scraper and pass the latter so that grilled material present thereon is scraped off.
The grilled material passes from the heating device preferably through a guide and/or shredding device into at least one receiving vessel which can be positioned at the one or more outlet apertures. A
In restaurants and in particular in fast-food establishments, especially when a large number of guests have to be served simultaneously, it is important that certain foods, such as, for example, grilled pieces of meat or grilled accomp~n;m~nts (prepared according to modern nutritional principles with as little fat as possible or even entirely without fat), such as, for example, grated potato materials or dough products, can be prepared quickly, preferably several portions simultaneously, with little effort and with constant ~uality.
US 4 gl9 965 discloses a process for grilling potato slices. This process envisages that potato slices will be placed continuously on a first conveyor belt on which they pass under a seasoning device and reach an intermediate container. Standing in the intermediate container permits desired absorption of the seasoning. From the intermediate container, the potato slices are transported continuously to a second conveyor belt which leads them to a heating device.
25~ The heating device comprises two conveyor belts provided with cooking areas. During transport through the heating device, the potato slices are pressed between the conveyor belts and are grilled and are then transported by a third conveyor belt to a packaging station. This process is not suitable for providing, if required, individual portions which can be directly consumed in the warm state. In addition, a unit having a large number of conveyor belts and requiring a correspondingly large space is necessary for carrying out the process, said unit being suitable for use in a foodstuff factory but not in a restaurant.
WO 83/02883 has disclosed an automatic unit ~ ~a which mixes water with dehydrated potato material, shapes portions of the material into particles, e.g.
into sticks ("particles") or discs ("potato chips"), and conveys these by means of a tiltable conveyor into a heating device ~or preparation and, after preparation, conveys them out of the heating device to an issuing aperture. Since the heating device takes the ~orm o~ a ~ryer with heated oil, the potato material is not grilled but fried. To introduce the particles into the oil, the conveyor is tilted so that the end region with the particles dips into the oil.
After ~rying, CA 0220642~ 1997-0~-29 the conveyor must be moved out of the oil by an opposite tilting movement. Oil from the particles can drip into the heating device through apertures in the conveyor.
5A heating device which takes the form of a fryer has the disadvantage that the oil must be kept continuously at a high temperature, which is associated with energy losses. The oil adhering to the particles makes them difficult to digest and leads to an oil loss in the heating device, which loss must be replaced. A
refilling device is necessary for regular replacement of the oil.
The known unit has various disadvantages. Thus, the oil is, for example, oxidized in the course of time and thorough removal of the oil by dripping is time-consuming. The parts of the unit which come into contact with oil, in particular the conveyors provided with drip holes, must be cleaned with considerable effort. The tiltable conveyor and the refilling device result in a complicated design.
US 5 309 824 discloses a unit for preparing dough products and packing them in portions and a unit for baking and selling said product. In the unit for baking and selling, a container must also be placed on a conveyor belt and individual portions covered with a film must be used. These individual portions must already be ready for baking. It is therefore not possible to moisten a dehydrated foodstuff after the vol~me- and weight-Leduced transport to the baking unit and then to introduce said foodstuff into said unit.
Owing to the cooling re~uired and owing to the impossibility of weight reduction, the cost of transport is undesirably high. Moreover, a large volume of packaging material to be disposed of occurs at the point of sale. Since only the provision of delivered standard portions is envisaged, portion sizes tailored to the various user groups cannot be sold at AMENDED SHEET
CA 0220642~ 1997-0~-29 -~ 2a the individual points of sale.
The object according to the invention is to describe a simple unit which, shortly after starting, gives high-quality grilled foods which are satisfactory from the point of view of food hygiene. Where the term roasting is used below, it is also always to be understood as grilling. The foodstu~fs are therefore to be roasted (or grilled or roasted as far as possible without fat) and not prepared floating in a li~uid, such as, for example, oil.
This is achieved by the characterizing features of Claim 1. Alternative or advantageous embodiments are described by the characterizing clauses of the dependent Claims.
The solution according to the invention envisages that the grillable material, optionally precooked/sterilized or remoistened after dehydration, is stored in at least one storage container. In order to prevent moist pieces of food from sticking together and to avoid emergence problems, optionally at least one stirring element is provided in each storage container. The one or more stirring elements are driven by at least one drive and a transmission unit.
Coordinated with each storage container is a portion removal device, optionally a roller having recesses or a star feeder, but preferably a continuous metering device.
AMENDED SHEET
CA 0220642~ 1997-0~-29 Optionally, the storage container takes the ~orm of a cooling container. Owing to the cooling, deterioration in the quality of the foodstuffs during storage until grilling can be prevented. For example, 25' a cooled potato material remains essentially llnch~nged in colour and/or taste and from the hygienic point of view for at least one day.
In a plate embodiment, the heating device comprises at least one pair of associated heating plates, in each case at least one first heating plate being movable between a receiving position at the portion removal device and a heating position. After the material has reached the first heating plate at the portion removal device, said heating plate is moved towards the second heating plate. During grilling, the two heating plates should be opposite one another in a grilling position on both sides of an intermediate CA 0220642~ 1997-0~-29 space which holds the ~aterial and is optionally a variable size.
To reach the grilling position, the first and/or second heating plate can optionally be moved towards one another essentially perpendicularly to their surface after the horizontal movement of the first heating plate into a position opposite the second heating plate. In order to reduce heat losses during grilling, the heating plates are, during grilling, optionally in a grilling chamber in which the first heating plate can be moved through a closable grilling chamber aperture.
To remove the grilled product from the first heating plate, a removal device is provided which optionally comprises a pusher which can be moved over the first heating plate, but preferably consists of a scraper which is arranged in such a way that the first heating plate can be moved closely under the scraper and pass the latter so that grilled material present thereon is scraped off.
The grilled material passes from the heating device preferably through a guide and/or shredding device into at least one receiving vessel which can be positioned at the one or more outlet apertures. A
2~ guide device may be formed in such a way that the grilled material in the form of flat round cakes reaches a receiving vessel. On the other hand, a shredding device is provided when the grilled material is to reach the receiving vessel or, for example, a plate not in the form of pieces (e.g. a mince steak) or in the form of a flat cake or cake but in loose form.
By virtue of the fact that the material to be grilled passes directly from the removal device onto a heating plate and, after grilling, is removed from this by means of a pusher or a scraper, an extremely simple grilling unit results. Only one movable first heating plate is required for moving the material to be grilled CA 0220642~ 1997-0~-29 into the grilling position a~d for removal. During grilling between the two heating plates, frying in oil and hence also a refilling device are dispensed with.
Without allowing the oil to drip off, a high-quality foodstuff is ready a short time after starting.
Essentially only the contact surfaces of the heating plates come into contact with the foodstuff until the guide and/or shredding device is reached. The effort required for cleaning is therefore small.
In a belt solution, the heating device comprises at least one movable transport surface, onto which the material to be grilled is conveyed by the removal device, and at least one heating element. The heat re~uired for grilling passes from the heating element directly and/or via the one or more transport surfaces to the material to be grilled. In the simplest case, the one or more transport surfaces are formed by a continuous conveyor belt or by plates or elements of a continuous conveyor. The heating element - it may optionally also be an electric or gas infrared lamp or a microwave heater - is arranged on a section of the conveyor, above and/or below the transport surface.
Optionally, the heating elements are fixed on the transport surface. The grilling area may be arranged 25~ between two parallel transport surfaces so that the material to be grilled rests on a lower transport surface and is adjacent at the top to an upper transport surface. The lower conveyor extends on a first side under the removal device and on a second side as far as an ejection region. The optionally provided upper conveyor has, on the first side, an access region between the removal device and the lower conveyor, so that material removed can fall unhindered from the removal device onto just this free region of the lower conveyor.
The transport surface of the lower and/or of the optionally provided upper conveyor is provided with, CA 0220642~ 1997-0~-29 for example, indentations which lead to shaping of individual portions of material to be grilled, such as, for example, flat cakes, dumplings or cylinders. A
moving or fixed contact surface adjacent to the transport surface with indentations in a predetermined conveyor region is provided for pressing the material to be grilled into the indentations.
The removal device is tailored to the grilled product or the grilling process. To permit grilling of a product line with individual portions, a removal element dispensing portions, such as, for example, a star feeder, is preferably used. Optionally, a continuously removing element, such as, for example, a screw discharge, is provided, additional means then being necessary for forming portions.
Other embodiments are envisaged in which treatment devices are arranged between the removal device and the lower transport surface, said treatment devices shaping the material to be grilled and/or adding ingredients to the material. Thus it is possible to shape, for example, flat cakes or dumplings which are optionally coated or filled with ingredients.
In addition to the shaping devices known from the prior art, in particular from DE 33 28 244, for example, a vertical cylinder is also possible, to whose upper, optionally funnel-shaped aperture dough and possible filling material are fed and whose lower region is provided with a suction device for sucking in the dough, so that the material emerging from the cylinder reaches the transport surface in the form of dumplings.
Before the flat dough cake is folded over into a dumpling, filling can be introduced or applied. The dumpling is then grilled or cooked in the (hemi)spherical recesses of movable heating plates according to the invention or on conveyor belt surfaces.
The material which is grilled and optionally CA 0220642~ 1997-0~-29 ejected by an ejecting devic~ perpendicular to the conveyor belt direction passes from the heating device or the transport surface - optionally through a guide and/or shreddin~ device - to at least one receiving element, preferably a receiving vessel, which can be positioned at the end of the conveyor belt, possibly at the side of the latter. For example, cylinders of grilled material which lie transversely to the running direction of the conveyor belt can be pushed by a laterally arranged ejector into cylindrical sleeves of edible material so that they can be consumed similarly to an ice cream in wafer cones and no packaging waste r~ma; n~ . It has also proved particularly advantageous to allow at least one filling tube for introducing sauces or the like to project into the axis of the sleeve or of the beaker and appropriately to fill the cavity remaining on withdrawal.
A shredding device i5 provided when the grilled material is to reach the receiving vessel in loosened form. Optionally, the guide device too is formed in such a way that the grilled material reaches a receiving vessel, for example, a plate, in the form of flat cakes.
The unit according to the invention can be thoroughly cleaned and rapidly delivers high-quality grilled accomp~n;ments satisfactory from the point of view of food hygiene and with a constant grilling degree.
soth in the plate solution and in the belt solution, it is possible for several grilled foods, for example the accomp~nim~nts mentioned, to be ready simultaneously. For this purpose, several, preferably two or optionally four preparation lines operating in parallel are provided in each case. In each case only the number of preparation lines corresponding to the desired number of accomp~n;m~nts is employed by means of a control. For the provision of parallel CA 0220642~ 1997-0~-29 preparation lines, at least one portion removal device is ~ormed in such a way that at least two separate portions can be placed on the conveyor unit.
Optionally, however, each preparation line comprises its won conveyor unit.
The control is preferably connected to a control panel via which the number of desired accomp~n;m~nts is input and the preparation process is initiated. To prevent the grilled accomp~nlm~nts ~rom emerging without a receiving vessel being adjacent to the outlet aperture, it is preferable to provide a sensor arrangement which detects the presence o~ a receiving vessel and passes this information on to the control ~or enabling the preparation and/or issuing process.
Optionally, the preparation process is triggered directly by the insertion of a receiving vessel.
The control o~ the grilling unit depends on its field o~ use. In restaurants and snack bars, the unit is operated by the staff and delivers accomp~nlm~nts which reach, ~or example, plates containing further parts of a dish. The receiving vessels or plates are fed to the outlet aperture of the ~uide device by the staff so that it may be advantageous if the preparation can be started even without an inserted receiving 25' vessel but the emergence ~rom the guide device takes place only when a vessel is inserted. For this purpose, the guide device would have to comprise a retaining device for at least one portion, which is open, or is opened, when the vessel is inserted. If the grilling unit is operated by the customer, the control must be formed, for example, analogously to the controls of known automatic beverage dispensers, in particular automatic coffee dispensers. This includes, for example, the connection o~ a coin-operated or card-operated machine known per se and/or a feed device forthe receiving vessels.
The control optionally monitors further CA 0220642~ 1997-0~-29 operating parameters, such as, for example, the exceeding of a lower stock level in the storage container, the closing position of a storage container filling element, the temperature of an optionally provided cooling container or of the cooling medium and the temperature of at least one heating plate or one heating element.
During individual preparation processes, the control controls the actuation of the removal device, of the conveyor unit, of the optionally provided removal pusher and of the optionally provided shredding device. The actuation of the mixing element is preferably also controlled by the control, said mixing elements rotating, for example, continuously, when the grilling unit is ready for operation.
To keep the number of actuating elements, in particular drive motors, small, a preferred embodiment envisages that a first drive is connected via transmission units to the mixing elements and the shredding device, a second drive operates both the removal elements in the outlet region of the cooling container and the removal pusher for the grilled material and a third drive operates the one or more movable heating plates.
25' In order to add, for example, a sauce to the grilled material, the grilling unit optionally comprises a sauce dispenser in which several, preferably four, sauce containers are to be fastened around a central support part. A stirring and heating bell can be guided from above into or over the sauce container in such a way that the sauces in the sauce containers are mixed by the stirring tools of the bell and are kept warm by the heating elements. By rotation of the bell together with the sauce containers about a central vertical axis of rotation, any desired sauce container can be oriented in the operation or dispensing direction. In the operation direction, an CA 0220642~ 1997-0~-29 actuating lever with a receiving device for a vessel projects ~rom the axis of rotation.
The lever is pivotable about an essentially horizontal axis so that an inserted vessel, for example filled with a grilled dish, can be guided upwards by means of a lever movement to the outlet region of the sauce container located in the operating direction.
The outlet region preferably comprises a shaped part which, when the lever is moved upwards, presses a receiving indentation into the grilled material, and an outlet valve which, a~ter the shaped part has been pressed in, opens the sauce outlet aperture when the lever is moved slightly downwards and allows the sauce to flow out until the lever is moved further downwards and the outlet valve thus closes.
Advantageously, the sauce dispenser can also optionally be used independently of the grilling unit.
The grilling unit according to the invention has many advantages. It has a simple design and is compact, can be easily cleaned and rapidly delivers high-quality grilled foods which are satis~actory from the point of food hygiene and with a constant grilling degree. As a result of the optionally provided preparation lines operating in parallel, it is possible to provide several dishes simultaneously directly with the ~reshly grilled accomp~n~ment.
The drawings illustrate the invention with reference to various embodiments, to which, however, the invention is not restricted.
Fig. 1 shows a vertical section through a grilling unit according to the invention, having heating plates;
Fig. 2 shows a vertical section in a plane perpendicular to the sectional plane of Fig. 1 through a grilling unit having four parallel grilling lines;
Fig. 3 shows a vertical section through a sauce CA 0220642~ 1997-0~-29 dispenser;
Fig. 4 shows a side view of a grilling unit according to the invention, having a grilling chamber and a continuous meterin~ device;
Fig. 5 shows an exploded view o~ a continuous metering device;
Fig. 6 shows a vertical section through a grilling unit according to the invention, having conveyor belts.
0 Fig. 1 shows a grilling unit having a housing 2 whose upper region contains at least one storage container 3 for material to be grilled, such as, for example, cooked or sterilized, grated potato material, which container is preferably formed as a cooling container for increasing the storability of material to be grilled and is cooled by a cooling unit 4 likewise arranged at the top. A filling device 5 which can be swivelled up and down and which exposes a large filling aperture 6 in the open state shown is provided ~or filling and cleaning the cooling container 3. The cooling container 3 preferably contains at least one stirring element 7 for preventin~ the material from sticking together. The stirring element 7 is preferably fastened by means of a plug coupling 8 to a 25' rotatable part at the upper end of the cooling container 3 and extends downwards essentially to an outlet aperture 9 of the cooling container 3.
The outlet aperture 9 is tightly closed by a removal device 10, preferably by a metering roller having at least one recess 11 extending from the cylinder surface into the interior of the roller, in particular two such recesses. The roller is rotated about its axis by a second drive 39 (Fig. 2) in order to discharge foodstuff portions from the cooling container 3 into the recesses 11. In the arrangement shown, the roller rotates in the counterclockwise direction so that, on leaving the lower aperture edge CA 0220642~ 1997-0~-29 12, the recesses 11 allow the foodstuff portions to emerge in a downward direction. Owing to gravitational force, they ~all onto a heating plate 13 which can be moved under the outlet aperture 9 and is guided by a guide part 14, for example a carriage, preferably a trolley, in a guide device 15, preferably a rail arrangement, connected to the housing 2.
By means of the guide device 15, the movable heating plate 13 can be displaced parallel between two stops (not shown), namely a first stop under the removal element 10 and a second stop which is opposite a fixed heating plate 16 at a distance required for the grilled material. The movement of the heating plate 13 whlch is displaceable parallel is driven by a third drive 17 which preferably winds and unwinds a pull cable, for example one which is guided in tubes and is not shown. Said pull cable pulls a first arm part 18 into a second arm part 19 or allows it to emerge in a downward direction. The firs~ arm part 18 is connected at its ~ree end by means o~ a ~irst hinge 20 to the movable heating plate. The second arm part 19 is connected at its free end by means of a second hinge 21 to the housing 2. The arm parts 18, 19 are optionally in the form of a telescopic actuation element, in 25' particular a pneumatic element.
The mobility of at least one heating plate 13 of a pair of heating plates 13, 16 enables the material to be grilled to pass from the removal device 10 onto one heating plate 13, whereupon, for grilling, the heating plates 13, 16 are then adjacent to both sides of the material to be grilled. Of course, various movement processes and corresponding devices for holding and grilling the material can be provided. For example, it would be possible to feed the material to the fixed plate, and the movable plate would be moved onto the material to be grilled, optionally, for example, by means of a swivel movement.
CA 0220642~ 1997-0~-29 ~ fter grilling, the movable heating plate 13 is moved, for example downwards, so that an ejecting element, preferably a pusher 22, can be inserted between the heating plates 13, 16. The ejected material, preferably guided by a guide plate 23 fastened to the guide part 14, ~alls downwards onto a shredding device, preferably a pin roller 24, which cooperates in particular with an adapted slotted plate 25 or with a second pin roller (not shown) preferably rotating at a dif~erent speed and/or in the opposite direction, for example in the manner of a shredder unit, and shreds or loosens the material to give particles. From the shredding device 24, 25, the grilled material passes through a discharge channel 26 to an issuing point 27, where a receiving vessel 28 may be provided.
For monitoring the grilling unit, various sensors can be connected to a control 29. Thus, for example, a vessel detector 30 is arranged in the region of the issuing point 27 in order to detect the presence of a vessel 28. At least one level sensor 31 is preferably provided in order to detect when the level falls below a ~;n;mllm level in the cooling container 3.
A closing sensor 32 checks the position of the filling device 5, for example the stirring elements 7 being actuated only when the filling device is closed. A
temperature sensor 33 determines the temperature of the heating plate 16 in order, for example, to control the desired drilling temperature and/or to prevent the cleaning of plates which are too hot. Preferably, the control also comprises a cleaning monitor which switches off the grilling unit after a predetermined time during which no cleaning was carried out.
A control panel 34 which is connected to the control and which can start at least one grilling process and optionally makes it possible to select a number of parallel grilling processes, is provided for CA 0220642~ l997-0~-29 operating the grilling unit 1. The control controls the actuation of the movable heating plate 13 and the ejecting device 22 for ejecting the grilled product.
Fig. 2 shows an embodiment having four parallel grilling lines. Accordingly, four mixing elements 7, four outlet apertures 9, four metering roller parts and two pin rollers 24 are provided. A vertical support device 35 is arranged in the middle of the housing 2 so that the parts of two grilling lines are arranged on either side thereof. The heating plates 13, 16 (four each) are not shown but preferably have only one common actuating means. A first drive motor 36 is provided for actuating the stirring elements 7 and the pin rollers 24 and rotates the stirriny elements via a first transmission unit 37 and the pin rollers 24 via a second transmission unit 38.
A second drive motor 39 is provided for actuating the metering rollers and rotates the selected metering roller parts via a coupling device 40.
Preferably, the drive 39 also actuates the movement of the pushers 22 via an ejection transmission (Fig. 1).
To ensure a desired se~uence of movements, the drive 39 and the coupling device 40 are controlled by the control 29.
Fig. 3 shows a sauce dispenser 41 which optionally belongs to the grilling unit and in which several, preferably four, sauce containers 42 are to be fastened around a central support part 43. A stirring and heating bell 44 can be guided into or above the sauce containers 42 from above in such a way that the sauces in the sauce containers 42 are mixed by stirring tools 45 of the bell 44 and are kept warm by optionally provided heating elements 46. As a result of the rotation of the bell 44 together with the sauce containers 42 around a central vertical axis 47 of rotation, each desired sauce container 42 can be oriented in an operation or dispensing direction. In CA 0220642~ 1997-0~-29 the operation direction, an actuating lever 48 having a receiving device 49 for a vessel projects from the axis 47 of rotation.
The lever is pivotable about an essentially horizontal axis so that an inserted vessel, for example filled with a grilled accomp~nim~nt, can be guided upwards to the outlet region 50 of the sauce container 42 present in the operation direction. The outlet region 50 preferably comprises a shaped part 51, which presses a receiving indentation into the grilled material when the lever is moved upwards, and an outlet valve 52, which opens the sauce outlet aperture after pressing in the shaped part 51 with a slight lever movement downwards and allows sauce to flow out until the lever is moved further downwards and the outlet valve 52 thus closes.
Fig. 4 shows an embodiment having a frame 200 in which a first heating plate 213 is supported by a support 253 on both sides. The two supports 253 comprise guide parts 254 which are guided by a guide device, preferably a guide rod 215 of a linear guide, which guide rod is optionally fastened to the frame 200. A passage 255 for a guide rod 215 is provided, for example, in each guide part 254. In order to move 25' the first heating plate 213 along the linear guide, the guide parts 254 are each fixed by means of a clamp element 256 to a closed toothed belt 257. The toothed belts 257 are each guided around two rolls 258 which are held, for example, by rotary bearings which are fastened to the frame 200 and are not shown. The belts 257 are driven by a third drive 217, in each case in the desired direction.
In a loading position, the first heating plate 213 is arranged under the discharge region 260 of a removal device 210, which in turn is arranged as a continuous metering device directly at the lower end of a storage container 203. After a portion of material CA 0220642~ 1997-0~-29 261 to be grilled has been transferred from the removal device 210 onto the first heating plate 213, the first heating plate 213 can be moved by the drive 217 through a grilling chamber aperture 264 into a grilling chamber 262. In the grilling chamber 262, the first heating plate 213 is present below the second heating plate 216. The supports 253 are guided to the outside through a hole 263 in the edge of the grilling chamber 262.
In order to m;nimi ze the heat losses during the grilling process, it is possible to provide an actuatable grilling chamber closure 265 which can be swivelled open and closed, for example, about a closure axis 266 of rotation. For actuating the closure 265, a 15 fi~th drive 267 engages the tooth system 268 of a pivoted lever 269 which connects the closure 265 pivotably to the grilling chamber 262. The closing tor~ue generated by the weight of the closure 265 i5 optionally at least partially compensated by a spring device 270. To ensure that the second heating plate 216 too is adjacent to the material 261 to be grilled during the grilling process, said heating plate is . displaceably mounted essentially perpendicularly to its alignment in the grilling chamber 262. It is thus 25' pressed by means of its weight - optionally by a pretensioning element not shown - against the first heating plate 213. To ensure that the approach occurs only on closing the closure 265, a guide element 271 is connected to the second heating plate 216 and applied to a guide line 272 of the pivoted lever 269.
The guide line 272 is formed in such a way that the second heating plate 216 is raised from the grilled material 261 on opening the closure 265 and, on closing the closure 265, is pressed, for example by means of its own weight, against the grilled material 261 or is held a desired distance away from the first heating plate 213, for example by means of a spacer, optionally CA 0220642~ 1997-0~-29 against a stop (not shown~.
If it is intended to make the distance between the heating plates variable, for example because in one case a grilled cake which is advantageously loose for subse~uent division in a beaker or a dish and in another case a fairly compact grilled flat cake to be placed on a plate are desired, this can be effected, for example, by rotating a stop (or several stops) which has or have a rectangular cross-section through 90~. Any other method for setting a predetermined distance between the two heating plates may be used.
After the grilling process, the closure 265 is opened and the first heating plate 213 is guided under the removal region 260 into a scraping end position facing away from the grilling chamber 262. A scraper 273 is arranged under the removal device 210 in such a way that its lower edge is directly over the surface of the first heating plate 213. In the scraping end position o~ the first heating plate 213, its end facing the grilling chamber 262 lies essentially directly under the scraper 273 so that all grilled material 261 is scraped off the first heating plate 213 by the scraper 273.
A guide device 274 which picks up the scraped-25' off grilled material 261 and optionally feeds it to ashredding device 275 (not shown here) is provided below the first heating plate 213 in a collecting region which extends from the scraper towards the grilling chamber 262. The said shredding device comprises, for example, at least one pin roller which can be driven by its own fourth drive. At least one outlet aperture 276 under which it is possible to position a receiving vessel 278 held in a carriage 277 is provided at the lower end of the guide device 274. The carriage 277 is guided in a guide arrangement 279 and can optionally be moved by means of a motor. In order, for example, to bring an uncomminuted grilled cake onto a plate, a CA 0220642~ 1997-0~-29 plate guide is provided in which the plate is guided below the scraper 273 by means of the guide device 274.
The storage container 203 is closed at the top by a cover 203A on which optionally a first drive 236 for a stirring element arranged in the container 203 and a second drive 239 for the removal device 210 are arranged. To permit simple removal of the storage container 203, the cover 203A with the drives 236 and 239 is connected to the frame 200, optionally by means of a swivel device or a lifting and lowering device.
Optionally, the second drive 239 is connected directly to the removal device 210. The drive transmission from the first drive 236 to the stirring element can optionally be effected from the removal device. Of course, all mixing and portion removal devices known from the area of silo delivery design may be used, in accordance with the available space and the properties of the foodstuffs to be removed. The container 203 should be capable of being easily removed and easily cleaned.
To remove vapours formed during the grilling process, a vapour extractor 280 is optionally provided, preferably in the upper end region of the frame 200. A
supply and control unit 281 for the drives and heating 25~ plates is arranged, for example, in the lower end region of the frame 200. A collecting plate 282 is present under the removal region and under the scraping region, for receiving portions of foodstuffs which fall down.
Fig. 5 shows the design of a storage container 203 having a side wall 283 which is connected, or can be connected, to a bottom surface 284. At least one outlet aperture 285 is provided in the bottom surface 284. A metering disc 286 having at least one passage chamber 287 which can be supplied through an outlet aperture 285 is provided below the bottom surface 284.
The inlet aperture of each passage chamber 287 can be CA 0220642~ 1997-0~-29 closed and opened by a first closing element 288. A
second closing element 289 opens and closes the outlet aperture of the passage chamber 287.
The closing elements 288 and 289 are formed, for example, as discs which rotate about a central axis of rotation and each have an aperture 288A and 289A, each of which can be made to coincide with a corresponding inlet or outlet aperture of the passage chamber 287.
The closing elements 288 and 289 are rotated together by the second drive 239 about the common axis of rotation in a staggered manner so that at least one inlet or one outlet aperture of each passage chamber 287 is always completely clo~ed. For transmission of the rotary movement from the second drive 239 to the closing elements 288, 289, a rod 290 can be brought from below through a central aperture in the bottom surface 284 and a hole through a mixing element 291 until its upper end is in a position to engage a first transmission gear 292 (Fig. 4). The lower end of the rod 290 is firmly connected to the closing elements 288, 289 and is rotatably mounted in the metering disc 286. A terminating disc 293 having at least one terminating aperture 294 is optionally provided under the second closing element 289. The apertures in the 25' terminating disc 293, in the metering disc 286 and in the bottom surface 284 are arranged one on top of the other in a fixed manner.
For holding the closing elements 288, 289, a recess 295 is provided in the metering disc 286 on both sides so that the closing elements 288, 289 are arranged essentially without pressure and with little friction.
The mixing element 291 comprises a laterally projecting mixing fin 297 and at least one loosening fin 296, but preferably two or three loosening fins 296 which can be moved directly above the outlet aperture 285. An upper engaging end of the mixing element 291 CA 0220642~ 1997-0~-29 engages a second transmission ~ear 298 (Fig. 4).
Fig. 6 shows a grilling unit 101 having a housing 102, in whose upper region at least one cooling container 103 for material to be grilled, such as, for example, cooked or sterilized, grated potato material, or material which was obtained from dehydrated potatoes by swelling in water, is arranged, which container 103 is cooled by a cooling unit 104 likewise arranged at the top. A filling device 105 which can be swivelled open and closed and exposes a large filling aperture 106 in the open state shown is provided for filling and cleaning the cooling container 103. The cooling container 103 preferably contains at least one stirring element 107 to prevent the material from sticking together. The stirring element 107 is preferably fastened by means of a plug coupling 108 to a rotatable part at the upper end of the container 103 and extends downwards essentially to an outlet aperture 109 of the cooling container 103.
The outlet aperture 109 is closed by a removal element, preferably by a metering roller 110. The metering roller 110 is rotated about its axis llOA by a second drive which is not shown. The foodstuff falls under gravitational force onto a transport surface of a first conveyor 113, which transport surface can be moved under the outlet aperture 109 and takes the form of, for example, a conveyor belt or optionally plates or elements of a link conveyor which can be connected to one another.
Preferably, a second conveyor 116 - optionally at least partially heatable - is arranged a distance away from the first conveyor 113 which is required for the grilled material, and said second conveyor is preferably movable parallel to the first conveyor.
Those transport surfaces of the conveyors 113, 116 wh;ch run in parallel are moved by a third drive, which is not shown. In order to grill from two sides CA 0220642~ l997-0~-29 material which is to be grilled and which rests between the transport surfaces, a first heating element 113A is coordinated with the first conveyor 113 and a second heating element 116A with the second conveyor 116.
The non-overlapping arrangement of the transport surfaces of the conveyors 113, 116 in the region of the removal device 110 enables the material to be grilled to pass from the removal device 110 to the lower transport surface and, for grilling, the transport 10 sur~aces o~ the conveyors 113, 116 subse~uently to rest against both sides of the material to be grilled. Of course, various movement processes and corresponding devices can be provided for holding and grilling the material. Optionally, an outlet aperture 150 of an ingredient dispenser 151 is arranged between the removal device 110 and the transport surface 113.
The grilling process is complete at the end of the conveyor 113. For example, an ejection element which is not shown, preferably a pusher, is optionally pushed out over the transport surface. The grilled material, preferably guided by a guide plate 123 which is fastened to a guide part 114, falls downwards onto a shaping device. This may be in the form of, for example, a shredding device, such as, for example, a 25, pin roller 124, which in particular cooperates with an adapted slotted plate 125 and shreds or loosens the material to give particles. From the shredding ~evice 124, 125, the grilled material passes through a discharge channel 126 to an issuing point 127, where a receiving vessel 128 may be placed.
The invention is not restricted to the examples described. In particular, the features described with reference to the embodiments may also be combined in different ways in further embodiments. In addition, for example, disc-like foodstuffs, such as pieces of meat or preformed flat cake or cake pieces (of pasty or dough-like foodstuffs), may be arranged in the cooling CA 0220642~ 1997-0~-29 container and may be transported by an appropriately adapted removal device between the heating plates; as a rule, however, it will be preferable for materials consisting of individual pieces to be brought into the form of flat cakes or cakes only by the closing of the two heating plates - or by the coming together of transport surfaces of the first and of the second conveyor 113, 116 - to the desired distance.
The supply and removal of the receiving containers or plates can also be automated in a manner known per se, unless this process is to be carried out manually in appropriate kitchens. Instead of the pin roller, a smooth transport roller (or a slightly rough one for better grip) may be provided if the completely grilled material is not to be divided up or loosened.
Furthermore, the metering volume of the aperture in the metering disc 286 or of the metering roller 110 can be kept so small that alternatively small, medium or large (e.g. 30, 60 or 90 g) portions can be discharged by multiple rotation and can be brought onto the lower heating plate.
The invention can be applied, inter alia, to all starch- and/or protein-containing, natural, dried, cooled, frozen or sterilized products.
.,
By virtue of the fact that the material to be grilled passes directly from the removal device onto a heating plate and, after grilling, is removed from this by means of a pusher or a scraper, an extremely simple grilling unit results. Only one movable first heating plate is required for moving the material to be grilled CA 0220642~ 1997-0~-29 into the grilling position a~d for removal. During grilling between the two heating plates, frying in oil and hence also a refilling device are dispensed with.
Without allowing the oil to drip off, a high-quality foodstuff is ready a short time after starting.
Essentially only the contact surfaces of the heating plates come into contact with the foodstuff until the guide and/or shredding device is reached. The effort required for cleaning is therefore small.
In a belt solution, the heating device comprises at least one movable transport surface, onto which the material to be grilled is conveyed by the removal device, and at least one heating element. The heat re~uired for grilling passes from the heating element directly and/or via the one or more transport surfaces to the material to be grilled. In the simplest case, the one or more transport surfaces are formed by a continuous conveyor belt or by plates or elements of a continuous conveyor. The heating element - it may optionally also be an electric or gas infrared lamp or a microwave heater - is arranged on a section of the conveyor, above and/or below the transport surface.
Optionally, the heating elements are fixed on the transport surface. The grilling area may be arranged 25~ between two parallel transport surfaces so that the material to be grilled rests on a lower transport surface and is adjacent at the top to an upper transport surface. The lower conveyor extends on a first side under the removal device and on a second side as far as an ejection region. The optionally provided upper conveyor has, on the first side, an access region between the removal device and the lower conveyor, so that material removed can fall unhindered from the removal device onto just this free region of the lower conveyor.
The transport surface of the lower and/or of the optionally provided upper conveyor is provided with, CA 0220642~ 1997-0~-29 for example, indentations which lead to shaping of individual portions of material to be grilled, such as, for example, flat cakes, dumplings or cylinders. A
moving or fixed contact surface adjacent to the transport surface with indentations in a predetermined conveyor region is provided for pressing the material to be grilled into the indentations.
The removal device is tailored to the grilled product or the grilling process. To permit grilling of a product line with individual portions, a removal element dispensing portions, such as, for example, a star feeder, is preferably used. Optionally, a continuously removing element, such as, for example, a screw discharge, is provided, additional means then being necessary for forming portions.
Other embodiments are envisaged in which treatment devices are arranged between the removal device and the lower transport surface, said treatment devices shaping the material to be grilled and/or adding ingredients to the material. Thus it is possible to shape, for example, flat cakes or dumplings which are optionally coated or filled with ingredients.
In addition to the shaping devices known from the prior art, in particular from DE 33 28 244, for example, a vertical cylinder is also possible, to whose upper, optionally funnel-shaped aperture dough and possible filling material are fed and whose lower region is provided with a suction device for sucking in the dough, so that the material emerging from the cylinder reaches the transport surface in the form of dumplings.
Before the flat dough cake is folded over into a dumpling, filling can be introduced or applied. The dumpling is then grilled or cooked in the (hemi)spherical recesses of movable heating plates according to the invention or on conveyor belt surfaces.
The material which is grilled and optionally CA 0220642~ 1997-0~-29 ejected by an ejecting devic~ perpendicular to the conveyor belt direction passes from the heating device or the transport surface - optionally through a guide and/or shreddin~ device - to at least one receiving element, preferably a receiving vessel, which can be positioned at the end of the conveyor belt, possibly at the side of the latter. For example, cylinders of grilled material which lie transversely to the running direction of the conveyor belt can be pushed by a laterally arranged ejector into cylindrical sleeves of edible material so that they can be consumed similarly to an ice cream in wafer cones and no packaging waste r~ma; n~ . It has also proved particularly advantageous to allow at least one filling tube for introducing sauces or the like to project into the axis of the sleeve or of the beaker and appropriately to fill the cavity remaining on withdrawal.
A shredding device i5 provided when the grilled material is to reach the receiving vessel in loosened form. Optionally, the guide device too is formed in such a way that the grilled material reaches a receiving vessel, for example, a plate, in the form of flat cakes.
The unit according to the invention can be thoroughly cleaned and rapidly delivers high-quality grilled accomp~n;ments satisfactory from the point of view of food hygiene and with a constant grilling degree.
soth in the plate solution and in the belt solution, it is possible for several grilled foods, for example the accomp~nim~nts mentioned, to be ready simultaneously. For this purpose, several, preferably two or optionally four preparation lines operating in parallel are provided in each case. In each case only the number of preparation lines corresponding to the desired number of accomp~n;m~nts is employed by means of a control. For the provision of parallel CA 0220642~ 1997-0~-29 preparation lines, at least one portion removal device is ~ormed in such a way that at least two separate portions can be placed on the conveyor unit.
Optionally, however, each preparation line comprises its won conveyor unit.
The control is preferably connected to a control panel via which the number of desired accomp~n;m~nts is input and the preparation process is initiated. To prevent the grilled accomp~nlm~nts ~rom emerging without a receiving vessel being adjacent to the outlet aperture, it is preferable to provide a sensor arrangement which detects the presence o~ a receiving vessel and passes this information on to the control ~or enabling the preparation and/or issuing process.
Optionally, the preparation process is triggered directly by the insertion of a receiving vessel.
The control o~ the grilling unit depends on its field o~ use. In restaurants and snack bars, the unit is operated by the staff and delivers accomp~nlm~nts which reach, ~or example, plates containing further parts of a dish. The receiving vessels or plates are fed to the outlet aperture of the ~uide device by the staff so that it may be advantageous if the preparation can be started even without an inserted receiving 25' vessel but the emergence ~rom the guide device takes place only when a vessel is inserted. For this purpose, the guide device would have to comprise a retaining device for at least one portion, which is open, or is opened, when the vessel is inserted. If the grilling unit is operated by the customer, the control must be formed, for example, analogously to the controls of known automatic beverage dispensers, in particular automatic coffee dispensers. This includes, for example, the connection o~ a coin-operated or card-operated machine known per se and/or a feed device forthe receiving vessels.
The control optionally monitors further CA 0220642~ 1997-0~-29 operating parameters, such as, for example, the exceeding of a lower stock level in the storage container, the closing position of a storage container filling element, the temperature of an optionally provided cooling container or of the cooling medium and the temperature of at least one heating plate or one heating element.
During individual preparation processes, the control controls the actuation of the removal device, of the conveyor unit, of the optionally provided removal pusher and of the optionally provided shredding device. The actuation of the mixing element is preferably also controlled by the control, said mixing elements rotating, for example, continuously, when the grilling unit is ready for operation.
To keep the number of actuating elements, in particular drive motors, small, a preferred embodiment envisages that a first drive is connected via transmission units to the mixing elements and the shredding device, a second drive operates both the removal elements in the outlet region of the cooling container and the removal pusher for the grilled material and a third drive operates the one or more movable heating plates.
25' In order to add, for example, a sauce to the grilled material, the grilling unit optionally comprises a sauce dispenser in which several, preferably four, sauce containers are to be fastened around a central support part. A stirring and heating bell can be guided from above into or over the sauce container in such a way that the sauces in the sauce containers are mixed by the stirring tools of the bell and are kept warm by the heating elements. By rotation of the bell together with the sauce containers about a central vertical axis of rotation, any desired sauce container can be oriented in the operation or dispensing direction. In the operation direction, an CA 0220642~ 1997-0~-29 actuating lever with a receiving device for a vessel projects ~rom the axis of rotation.
The lever is pivotable about an essentially horizontal axis so that an inserted vessel, for example filled with a grilled dish, can be guided upwards by means of a lever movement to the outlet region of the sauce container located in the operating direction.
The outlet region preferably comprises a shaped part which, when the lever is moved upwards, presses a receiving indentation into the grilled material, and an outlet valve which, a~ter the shaped part has been pressed in, opens the sauce outlet aperture when the lever is moved slightly downwards and allows the sauce to flow out until the lever is moved further downwards and the outlet valve thus closes.
Advantageously, the sauce dispenser can also optionally be used independently of the grilling unit.
The grilling unit according to the invention has many advantages. It has a simple design and is compact, can be easily cleaned and rapidly delivers high-quality grilled foods which are satis~actory from the point of food hygiene and with a constant grilling degree. As a result of the optionally provided preparation lines operating in parallel, it is possible to provide several dishes simultaneously directly with the ~reshly grilled accomp~n~ment.
The drawings illustrate the invention with reference to various embodiments, to which, however, the invention is not restricted.
Fig. 1 shows a vertical section through a grilling unit according to the invention, having heating plates;
Fig. 2 shows a vertical section in a plane perpendicular to the sectional plane of Fig. 1 through a grilling unit having four parallel grilling lines;
Fig. 3 shows a vertical section through a sauce CA 0220642~ 1997-0~-29 dispenser;
Fig. 4 shows a side view of a grilling unit according to the invention, having a grilling chamber and a continuous meterin~ device;
Fig. 5 shows an exploded view o~ a continuous metering device;
Fig. 6 shows a vertical section through a grilling unit according to the invention, having conveyor belts.
0 Fig. 1 shows a grilling unit having a housing 2 whose upper region contains at least one storage container 3 for material to be grilled, such as, for example, cooked or sterilized, grated potato material, which container is preferably formed as a cooling container for increasing the storability of material to be grilled and is cooled by a cooling unit 4 likewise arranged at the top. A filling device 5 which can be swivelled up and down and which exposes a large filling aperture 6 in the open state shown is provided ~or filling and cleaning the cooling container 3. The cooling container 3 preferably contains at least one stirring element 7 for preventin~ the material from sticking together. The stirring element 7 is preferably fastened by means of a plug coupling 8 to a 25' rotatable part at the upper end of the cooling container 3 and extends downwards essentially to an outlet aperture 9 of the cooling container 3.
The outlet aperture 9 is tightly closed by a removal device 10, preferably by a metering roller having at least one recess 11 extending from the cylinder surface into the interior of the roller, in particular two such recesses. The roller is rotated about its axis by a second drive 39 (Fig. 2) in order to discharge foodstuff portions from the cooling container 3 into the recesses 11. In the arrangement shown, the roller rotates in the counterclockwise direction so that, on leaving the lower aperture edge CA 0220642~ 1997-0~-29 12, the recesses 11 allow the foodstuff portions to emerge in a downward direction. Owing to gravitational force, they ~all onto a heating plate 13 which can be moved under the outlet aperture 9 and is guided by a guide part 14, for example a carriage, preferably a trolley, in a guide device 15, preferably a rail arrangement, connected to the housing 2.
By means of the guide device 15, the movable heating plate 13 can be displaced parallel between two stops (not shown), namely a first stop under the removal element 10 and a second stop which is opposite a fixed heating plate 16 at a distance required for the grilled material. The movement of the heating plate 13 whlch is displaceable parallel is driven by a third drive 17 which preferably winds and unwinds a pull cable, for example one which is guided in tubes and is not shown. Said pull cable pulls a first arm part 18 into a second arm part 19 or allows it to emerge in a downward direction. The firs~ arm part 18 is connected at its ~ree end by means o~ a ~irst hinge 20 to the movable heating plate. The second arm part 19 is connected at its free end by means of a second hinge 21 to the housing 2. The arm parts 18, 19 are optionally in the form of a telescopic actuation element, in 25' particular a pneumatic element.
The mobility of at least one heating plate 13 of a pair of heating plates 13, 16 enables the material to be grilled to pass from the removal device 10 onto one heating plate 13, whereupon, for grilling, the heating plates 13, 16 are then adjacent to both sides of the material to be grilled. Of course, various movement processes and corresponding devices for holding and grilling the material can be provided. For example, it would be possible to feed the material to the fixed plate, and the movable plate would be moved onto the material to be grilled, optionally, for example, by means of a swivel movement.
CA 0220642~ 1997-0~-29 ~ fter grilling, the movable heating plate 13 is moved, for example downwards, so that an ejecting element, preferably a pusher 22, can be inserted between the heating plates 13, 16. The ejected material, preferably guided by a guide plate 23 fastened to the guide part 14, ~alls downwards onto a shredding device, preferably a pin roller 24, which cooperates in particular with an adapted slotted plate 25 or with a second pin roller (not shown) preferably rotating at a dif~erent speed and/or in the opposite direction, for example in the manner of a shredder unit, and shreds or loosens the material to give particles. From the shredding device 24, 25, the grilled material passes through a discharge channel 26 to an issuing point 27, where a receiving vessel 28 may be provided.
For monitoring the grilling unit, various sensors can be connected to a control 29. Thus, for example, a vessel detector 30 is arranged in the region of the issuing point 27 in order to detect the presence of a vessel 28. At least one level sensor 31 is preferably provided in order to detect when the level falls below a ~;n;mllm level in the cooling container 3.
A closing sensor 32 checks the position of the filling device 5, for example the stirring elements 7 being actuated only when the filling device is closed. A
temperature sensor 33 determines the temperature of the heating plate 16 in order, for example, to control the desired drilling temperature and/or to prevent the cleaning of plates which are too hot. Preferably, the control also comprises a cleaning monitor which switches off the grilling unit after a predetermined time during which no cleaning was carried out.
A control panel 34 which is connected to the control and which can start at least one grilling process and optionally makes it possible to select a number of parallel grilling processes, is provided for CA 0220642~ l997-0~-29 operating the grilling unit 1. The control controls the actuation of the movable heating plate 13 and the ejecting device 22 for ejecting the grilled product.
Fig. 2 shows an embodiment having four parallel grilling lines. Accordingly, four mixing elements 7, four outlet apertures 9, four metering roller parts and two pin rollers 24 are provided. A vertical support device 35 is arranged in the middle of the housing 2 so that the parts of two grilling lines are arranged on either side thereof. The heating plates 13, 16 (four each) are not shown but preferably have only one common actuating means. A first drive motor 36 is provided for actuating the stirring elements 7 and the pin rollers 24 and rotates the stirriny elements via a first transmission unit 37 and the pin rollers 24 via a second transmission unit 38.
A second drive motor 39 is provided for actuating the metering rollers and rotates the selected metering roller parts via a coupling device 40.
Preferably, the drive 39 also actuates the movement of the pushers 22 via an ejection transmission (Fig. 1).
To ensure a desired se~uence of movements, the drive 39 and the coupling device 40 are controlled by the control 29.
Fig. 3 shows a sauce dispenser 41 which optionally belongs to the grilling unit and in which several, preferably four, sauce containers 42 are to be fastened around a central support part 43. A stirring and heating bell 44 can be guided into or above the sauce containers 42 from above in such a way that the sauces in the sauce containers 42 are mixed by stirring tools 45 of the bell 44 and are kept warm by optionally provided heating elements 46. As a result of the rotation of the bell 44 together with the sauce containers 42 around a central vertical axis 47 of rotation, each desired sauce container 42 can be oriented in an operation or dispensing direction. In CA 0220642~ 1997-0~-29 the operation direction, an actuating lever 48 having a receiving device 49 for a vessel projects from the axis 47 of rotation.
The lever is pivotable about an essentially horizontal axis so that an inserted vessel, for example filled with a grilled accomp~nim~nt, can be guided upwards to the outlet region 50 of the sauce container 42 present in the operation direction. The outlet region 50 preferably comprises a shaped part 51, which presses a receiving indentation into the grilled material when the lever is moved upwards, and an outlet valve 52, which opens the sauce outlet aperture after pressing in the shaped part 51 with a slight lever movement downwards and allows sauce to flow out until the lever is moved further downwards and the outlet valve 52 thus closes.
Fig. 4 shows an embodiment having a frame 200 in which a first heating plate 213 is supported by a support 253 on both sides. The two supports 253 comprise guide parts 254 which are guided by a guide device, preferably a guide rod 215 of a linear guide, which guide rod is optionally fastened to the frame 200. A passage 255 for a guide rod 215 is provided, for example, in each guide part 254. In order to move 25' the first heating plate 213 along the linear guide, the guide parts 254 are each fixed by means of a clamp element 256 to a closed toothed belt 257. The toothed belts 257 are each guided around two rolls 258 which are held, for example, by rotary bearings which are fastened to the frame 200 and are not shown. The belts 257 are driven by a third drive 217, in each case in the desired direction.
In a loading position, the first heating plate 213 is arranged under the discharge region 260 of a removal device 210, which in turn is arranged as a continuous metering device directly at the lower end of a storage container 203. After a portion of material CA 0220642~ 1997-0~-29 261 to be grilled has been transferred from the removal device 210 onto the first heating plate 213, the first heating plate 213 can be moved by the drive 217 through a grilling chamber aperture 264 into a grilling chamber 262. In the grilling chamber 262, the first heating plate 213 is present below the second heating plate 216. The supports 253 are guided to the outside through a hole 263 in the edge of the grilling chamber 262.
In order to m;nimi ze the heat losses during the grilling process, it is possible to provide an actuatable grilling chamber closure 265 which can be swivelled open and closed, for example, about a closure axis 266 of rotation. For actuating the closure 265, a 15 fi~th drive 267 engages the tooth system 268 of a pivoted lever 269 which connects the closure 265 pivotably to the grilling chamber 262. The closing tor~ue generated by the weight of the closure 265 i5 optionally at least partially compensated by a spring device 270. To ensure that the second heating plate 216 too is adjacent to the material 261 to be grilled during the grilling process, said heating plate is . displaceably mounted essentially perpendicularly to its alignment in the grilling chamber 262. It is thus 25' pressed by means of its weight - optionally by a pretensioning element not shown - against the first heating plate 213. To ensure that the approach occurs only on closing the closure 265, a guide element 271 is connected to the second heating plate 216 and applied to a guide line 272 of the pivoted lever 269.
The guide line 272 is formed in such a way that the second heating plate 216 is raised from the grilled material 261 on opening the closure 265 and, on closing the closure 265, is pressed, for example by means of its own weight, against the grilled material 261 or is held a desired distance away from the first heating plate 213, for example by means of a spacer, optionally CA 0220642~ 1997-0~-29 against a stop (not shown~.
If it is intended to make the distance between the heating plates variable, for example because in one case a grilled cake which is advantageously loose for subse~uent division in a beaker or a dish and in another case a fairly compact grilled flat cake to be placed on a plate are desired, this can be effected, for example, by rotating a stop (or several stops) which has or have a rectangular cross-section through 90~. Any other method for setting a predetermined distance between the two heating plates may be used.
After the grilling process, the closure 265 is opened and the first heating plate 213 is guided under the removal region 260 into a scraping end position facing away from the grilling chamber 262. A scraper 273 is arranged under the removal device 210 in such a way that its lower edge is directly over the surface of the first heating plate 213. In the scraping end position o~ the first heating plate 213, its end facing the grilling chamber 262 lies essentially directly under the scraper 273 so that all grilled material 261 is scraped off the first heating plate 213 by the scraper 273.
A guide device 274 which picks up the scraped-25' off grilled material 261 and optionally feeds it to ashredding device 275 (not shown here) is provided below the first heating plate 213 in a collecting region which extends from the scraper towards the grilling chamber 262. The said shredding device comprises, for example, at least one pin roller which can be driven by its own fourth drive. At least one outlet aperture 276 under which it is possible to position a receiving vessel 278 held in a carriage 277 is provided at the lower end of the guide device 274. The carriage 277 is guided in a guide arrangement 279 and can optionally be moved by means of a motor. In order, for example, to bring an uncomminuted grilled cake onto a plate, a CA 0220642~ 1997-0~-29 plate guide is provided in which the plate is guided below the scraper 273 by means of the guide device 274.
The storage container 203 is closed at the top by a cover 203A on which optionally a first drive 236 for a stirring element arranged in the container 203 and a second drive 239 for the removal device 210 are arranged. To permit simple removal of the storage container 203, the cover 203A with the drives 236 and 239 is connected to the frame 200, optionally by means of a swivel device or a lifting and lowering device.
Optionally, the second drive 239 is connected directly to the removal device 210. The drive transmission from the first drive 236 to the stirring element can optionally be effected from the removal device. Of course, all mixing and portion removal devices known from the area of silo delivery design may be used, in accordance with the available space and the properties of the foodstuffs to be removed. The container 203 should be capable of being easily removed and easily cleaned.
To remove vapours formed during the grilling process, a vapour extractor 280 is optionally provided, preferably in the upper end region of the frame 200. A
supply and control unit 281 for the drives and heating 25~ plates is arranged, for example, in the lower end region of the frame 200. A collecting plate 282 is present under the removal region and under the scraping region, for receiving portions of foodstuffs which fall down.
Fig. 5 shows the design of a storage container 203 having a side wall 283 which is connected, or can be connected, to a bottom surface 284. At least one outlet aperture 285 is provided in the bottom surface 284. A metering disc 286 having at least one passage chamber 287 which can be supplied through an outlet aperture 285 is provided below the bottom surface 284.
The inlet aperture of each passage chamber 287 can be CA 0220642~ 1997-0~-29 closed and opened by a first closing element 288. A
second closing element 289 opens and closes the outlet aperture of the passage chamber 287.
The closing elements 288 and 289 are formed, for example, as discs which rotate about a central axis of rotation and each have an aperture 288A and 289A, each of which can be made to coincide with a corresponding inlet or outlet aperture of the passage chamber 287.
The closing elements 288 and 289 are rotated together by the second drive 239 about the common axis of rotation in a staggered manner so that at least one inlet or one outlet aperture of each passage chamber 287 is always completely clo~ed. For transmission of the rotary movement from the second drive 239 to the closing elements 288, 289, a rod 290 can be brought from below through a central aperture in the bottom surface 284 and a hole through a mixing element 291 until its upper end is in a position to engage a first transmission gear 292 (Fig. 4). The lower end of the rod 290 is firmly connected to the closing elements 288, 289 and is rotatably mounted in the metering disc 286. A terminating disc 293 having at least one terminating aperture 294 is optionally provided under the second closing element 289. The apertures in the 25' terminating disc 293, in the metering disc 286 and in the bottom surface 284 are arranged one on top of the other in a fixed manner.
For holding the closing elements 288, 289, a recess 295 is provided in the metering disc 286 on both sides so that the closing elements 288, 289 are arranged essentially without pressure and with little friction.
The mixing element 291 comprises a laterally projecting mixing fin 297 and at least one loosening fin 296, but preferably two or three loosening fins 296 which can be moved directly above the outlet aperture 285. An upper engaging end of the mixing element 291 CA 0220642~ 1997-0~-29 engages a second transmission ~ear 298 (Fig. 4).
Fig. 6 shows a grilling unit 101 having a housing 102, in whose upper region at least one cooling container 103 for material to be grilled, such as, for example, cooked or sterilized, grated potato material, or material which was obtained from dehydrated potatoes by swelling in water, is arranged, which container 103 is cooled by a cooling unit 104 likewise arranged at the top. A filling device 105 which can be swivelled open and closed and exposes a large filling aperture 106 in the open state shown is provided for filling and cleaning the cooling container 103. The cooling container 103 preferably contains at least one stirring element 107 to prevent the material from sticking together. The stirring element 107 is preferably fastened by means of a plug coupling 108 to a rotatable part at the upper end of the container 103 and extends downwards essentially to an outlet aperture 109 of the cooling container 103.
The outlet aperture 109 is closed by a removal element, preferably by a metering roller 110. The metering roller 110 is rotated about its axis llOA by a second drive which is not shown. The foodstuff falls under gravitational force onto a transport surface of a first conveyor 113, which transport surface can be moved under the outlet aperture 109 and takes the form of, for example, a conveyor belt or optionally plates or elements of a link conveyor which can be connected to one another.
Preferably, a second conveyor 116 - optionally at least partially heatable - is arranged a distance away from the first conveyor 113 which is required for the grilled material, and said second conveyor is preferably movable parallel to the first conveyor.
Those transport surfaces of the conveyors 113, 116 wh;ch run in parallel are moved by a third drive, which is not shown. In order to grill from two sides CA 0220642~ l997-0~-29 material which is to be grilled and which rests between the transport surfaces, a first heating element 113A is coordinated with the first conveyor 113 and a second heating element 116A with the second conveyor 116.
The non-overlapping arrangement of the transport surfaces of the conveyors 113, 116 in the region of the removal device 110 enables the material to be grilled to pass from the removal device 110 to the lower transport surface and, for grilling, the transport 10 sur~aces o~ the conveyors 113, 116 subse~uently to rest against both sides of the material to be grilled. Of course, various movement processes and corresponding devices can be provided for holding and grilling the material. Optionally, an outlet aperture 150 of an ingredient dispenser 151 is arranged between the removal device 110 and the transport surface 113.
The grilling process is complete at the end of the conveyor 113. For example, an ejection element which is not shown, preferably a pusher, is optionally pushed out over the transport surface. The grilled material, preferably guided by a guide plate 123 which is fastened to a guide part 114, falls downwards onto a shaping device. This may be in the form of, for example, a shredding device, such as, for example, a 25, pin roller 124, which in particular cooperates with an adapted slotted plate 125 and shreds or loosens the material to give particles. From the shredding ~evice 124, 125, the grilled material passes through a discharge channel 126 to an issuing point 127, where a receiving vessel 128 may be placed.
The invention is not restricted to the examples described. In particular, the features described with reference to the embodiments may also be combined in different ways in further embodiments. In addition, for example, disc-like foodstuffs, such as pieces of meat or preformed flat cake or cake pieces (of pasty or dough-like foodstuffs), may be arranged in the cooling CA 0220642~ 1997-0~-29 container and may be transported by an appropriately adapted removal device between the heating plates; as a rule, however, it will be preferable for materials consisting of individual pieces to be brought into the form of flat cakes or cakes only by the closing of the two heating plates - or by the coming together of transport surfaces of the first and of the second conveyor 113, 116 - to the desired distance.
The supply and removal of the receiving containers or plates can also be automated in a manner known per se, unless this process is to be carried out manually in appropriate kitchens. Instead of the pin roller, a smooth transport roller (or a slightly rough one for better grip) may be provided if the completely grilled material is not to be divided up or loosened.
Furthermore, the metering volume of the aperture in the metering disc 286 or of the metering roller 110 can be kept so small that alternatively small, medium or large (e.g. 30, 60 or 90 g) portions can be discharged by multiple rotation and can be brought onto the lower heating plate.
The invention can be applied, inter alia, to all starch- and/or protein-containing, natural, dried, cooled, frozen or sterilized products.
.,
Claims (13)
1. Grilling unit for grillable foodstuffs, such as, for example, grated potato material, having a storage container (3, 103, 203) and a heating device, which comprises at least one conveyor unit (13, 113, 213) which is at least partly heatable and, for grilling, makes it possible to bring at least one portion of grilling material into a grilling region in which, during grilling, a heating means (16, 116, 216) is coordinated essentially parallel to a heating region of the conveyor unit (13, 113, 213) and opposite the latter at an - optionally adjustable - distance, characterized in that a) at least one removal device (10, 110, 210) which comprises a metering means for determining the portion size and is intended for removing grilling material portions from the storage container (3, 103, 203) is arranged so that the conveyor unit (13, 113, 213) can be supplied with grilling material portions, and b) a control (29) is provided, which comprises a control panel (34) which makes it possible to start at least one grilling process and optionally to select a number of parallel grilling processes.
2. Grilling unit according to Claim 1, characterized in that the storage container (3, 103, 203) takes the form of a cooling container and/or at least one stirring element (7, 107, 297) is provided in the storage container (3, 103, 203), which stirring element is preferably fastened by means of a plug coupling (8) and can preferably be caused to rotate by a first drive (36, 236) - optionally by means of a first transmission unit (37) - and extends in particular essentially to the outlet region (9) of the storage container (3).
3. Grilling unit according to Claim 1 or 2, characterized in that the removal device (10, 110, 210) tightly seals an outlet aperture (9) of the storage container (3, 103, 203) at its lower end and optionally a) comprises a cylindrical metering roller (10) which is rotatable about its axis by a second drive (39) and picks up portions of foodstuffs to be grilled from the storage container (3) by means of at least one recess (11) extending from the cylinder surface into the interior of the roller, but in particular two such recesses, and, after a rotary movement of the roller (10), releases said portions outside the storage container (3), but preferably b) comprises at least one metering passage chamber (287) having an inlet aperture closable by a first closing element (288) and an outlet aperture closable by a second closing element (289), the closing elements (288, 289) in particular taking the form of discs rotatable about a central axis of rotation and each having an aperture (288A, 289A) which can be made to coincide with an appropriate inlet or outlet aperture of the passage chamber (287), the discs being rotatable together by a second drive (289) in such a way that at least one inlet or one outlet aperture is always completely closed.
4. Grilling unit according to any of Claims 1 to 3, characterized in that a guide device (23, 123, 274) and/or a shredding device (24, 124, 275), preferably at least one pin roller or shredder roller having a fourth drive, is or are provided so that the grilled material passes to an issuing aperture (27, 127, 276) directly or after a shredding treatment.
5. Grilling unit according to any of Claims 1 to 4, characterized in that the control (29) provides at least one of the following features:
a) at least one vessel detector (30) which detects the presence of a receiving vessel (28, 128) at an issuing aperture (27);
b) at least one level sensor (31) which detects when the level falls below a minimum level in the storage container (3);
c) at least one temperature sensor (33) which preferably determines the temperature of a heating means (16) and/or of the grilled material (261);
d) a cleaning monitor which switches off the grilling unit after a predetermined time during which no cleaning was carried out.
a) at least one vessel detector (30) which detects the presence of a receiving vessel (28, 128) at an issuing aperture (27);
b) at least one level sensor (31) which detects when the level falls below a minimum level in the storage container (3);
c) at least one temperature sensor (33) which preferably determines the temperature of a heating means (16) and/or of the grilled material (261);
d) a cleaning monitor which switches off the grilling unit after a predetermined time during which no cleaning was carried out.
6. Grilling unit according to any of Claims 1 to 5, characterized in that a) the heating device comprises at least one pair of heating plates (13, 16; 213, 216), the first heating plate (13, 213) as a conveyor unit being displaceable essentially parallel between a first and a second stop, b) the one or more removal devices (10, 210) have a removal region into which the first heating plate (13, 213) can be moved for receiving a portion to be transferred by the removal device (10, 210) and c) each pair of heating plates (13, 16; 213, 216) can be brought, for grilling at least one portion of grilling material, into a grilling position in which the heating plates (13, 16; 213, 216) are arranged essentially parallel to one another and opposite one another a distance apart.
7. Grilling unit as claimed in Claim 6, characterized in that the first heating plate (13, 213) can be moved under the removal region of the removal device (10, 210) so that a removed portion of foodstuffs falls directly onto this heating plate (13, 213).
8. Grilling unit according to Claim 6 or 7, characterized in that a first heating plate (13, 213) is guided by a connected guide part (254) of a guide device (15, 215) - preferably a linear guide - and can be moved in particular by a third drive (17, 217).
9. Grilling unit according to any of Claims 6 to 8, characterized in that a clearing device for clearing the grilled product from the first heating surface (13, 213) is provided, which clearing device optionally comprises a pusher (22) which can be moved over the first heating plate (13, 213), but preferably consists of a scraper (273) which is arranged in such a way that the first heating plate (13, 213) can be moved closely underneath the scraper (273) so that grilled material present thereon is scraped off.
10. Grilling unit according to any of Claims 6 to 9, characterized in that at least one of the following features is provided:
a) in order to reach the grilling position of a pair of heating plates, the second heating plate (16, 216) can be moved essentially perpendicularly to its alignment towards the first heating plate after the movement of the first heating plate (13, 213) into a position opposite the second heating plate (16, 216), preferably at least one optionally variable - stop defining the distance between the two heating plates; and b) in the grilling position of a pair of heating plates, the heating plates (213, 216) are present in a grilling chamber (262) in which the first heating plate (213) can be moved through a grilling chamber aperture (264), a grilling chamber closure (265) - in particular drivable by a fifth drive (267) - preferably being provided.
a) in order to reach the grilling position of a pair of heating plates, the second heating plate (16, 216) can be moved essentially perpendicularly to its alignment towards the first heating plate after the movement of the first heating plate (13, 213) into a position opposite the second heating plate (16, 216), preferably at least one optionally variable - stop defining the distance between the two heating plates; and b) in the grilling position of a pair of heating plates, the heating plates (213, 216) are present in a grilling chamber (262) in which the first heating plate (213) can be moved through a grilling chamber aperture (264), a grilling chamber closure (265) - in particular drivable by a fifth drive (267) - preferably being provided.
11. Grilling unit according to any of Claims 1 to 5, characterized in that at least one conveyor unit is formed as a first belt, plate or element conveyor (113) having at least one first heating element (113A) and optionally a second belt, plate or element conveyor (116) having at least one second heating element (116A) is provided.
12. Grilling unit according to any of Claims 1 to 11, characterized in that a sauce dispenser (41) is provided, which comprises - several, preferably four, sauce containers (42) which can be fastened about a central support part (43), - a filling tube and - an actuation lever (48) for applying a desired sauce, any desired sauce container (42) being capable of being oriented in an operation or dispensing direction by rotation of the sauce containers (42) about a central vertical axis (47) of rotation, whereupon a filling tube can be pressed into the grilled material by means of a lever (48) so that, on pulling out the filling tube, sauce can be forced through said tube into the trough formed by the filling tube.
13. Grilling unit according to any of Claims 1 to 11, characterized in that a sauce dispenser (41) is provided, which comprises several, preferably four, sauce containers (42) which can be fastened about a central support part (43), - a stirring and heating bell (44) which can be guided in or over the sauce container (42) so that the sauces in the sauce containers (42) are mixed by the stirring tools (45) of the bell (44) and kept warm by heating elements (46), and - an actuation lever (48) for applying a desired sauce, any desired sauce container (42) being capable of being oriented in an operation or dispensing direction by rotating the bell (44) together with the sauce containers (42) about a central vertical axis (47) of rotation so that grilled material can be pressed by means of the lever (48) against a shaped part (51) of the sauce container (42) in order to open an outlet valve (52) of the sauce container (42) after a further movement of the lever (48) so that the sauce can reach the grilled material.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH3614/94-8 | 1994-11-30 | ||
| CH361494 | 1994-11-30 | ||
| CH59/95-9 | 1995-01-10 | ||
| CH5995 | 1995-01-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2206425A1 true CA2206425A1 (en) | 1996-06-06 |
Family
ID=25683392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002206425A Abandoned CA2206425A1 (en) | 1994-11-30 | 1995-11-30 | Grilling unit for grillable foodstuffs |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0794724A1 (en) |
| CN (1) | CN1173117A (en) |
| AU (1) | AU4258796A (en) |
| CA (1) | CA2206425A1 (en) |
| WO (1) | WO1996016584A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8151695B2 (en) | 2001-11-19 | 2012-04-10 | Marek Szymanski | Automated belt cooking machine |
| US8253581B2 (en) | 2002-04-17 | 2012-08-28 | Restaurant Technology, Inc. | Loading device with a moveable platform and a pivotal arm |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7001626B2 (en) | 2002-04-17 | 2006-02-21 | Carrier Commerical Refrigeration, Inc. | Automated grill |
| CN104094986A (en) * | 2014-07-22 | 2014-10-15 | 哈斯食品设备有限责任公司 | Baking plate |
| EP3672457B1 (en) * | 2017-08-22 | 2024-05-01 | Taylor Commercial Foodservice, LLC | Automated grill with conveyor and active compression |
| RU2678869C1 (en) * | 2018-01-15 | 2019-02-04 | Максим Сергеевич Петров | Edible container for food products, thermal press form for baking halves of the edible container and appliance for extracting the halves of the edible container from a thermal press form and cleaning gas conveyor holes of the thermal press form |
| CN109353553B (en) * | 2018-11-30 | 2024-09-06 | 中天智能装备有限公司 | Automatic boxing device |
| CN113854323B (en) * | 2020-06-30 | 2022-12-27 | 三只松鼠股份有限公司 | Food forming equipment based on 5G communication |
| CN112006045A (en) * | 2020-09-07 | 2020-12-01 | 珠海城市职业技术学院 | Automatic sweet potato baking machine and control method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4438683A (en) * | 1982-02-26 | 1984-03-27 | Prize Frize, Inc. | Apparatus for dispensing individual orders of a hot food product and components usable therewith |
| DE3328244A1 (en) * | 1983-08-04 | 1985-02-14 | Hans-Joachim 8858 Neuburg Töpfer | Fully automatic method for manufacturing fresh potato dumpling dough in ready-to-dispatch form, as well as ready-formed dumplings, and installation for implementing the method |
| US4919965A (en) * | 1988-11-21 | 1990-04-24 | Childers Jr Melvin D | Method of toasting slices of potato and other produce |
| FR2672409A1 (en) * | 1991-02-06 | 1992-08-07 | Techni Concept International | Device for dispensing food product portions extracted from a bulk store of products to be cooked |
| US5309824A (en) * | 1992-02-10 | 1994-05-10 | Dromgoole James A | System for forming, storing, baking and vending fresh baked food products |
| FR2708771B1 (en) * | 1993-07-30 | 1995-10-13 | Kohl Ets R | Pre-payment French fries dispenser. |
-
1995
- 1995-11-30 AU AU42587/96A patent/AU4258796A/en not_active Abandoned
- 1995-11-30 WO PCT/EP1995/004706 patent/WO1996016584A1/en not_active Application Discontinuation
- 1995-11-30 EP EP95941053A patent/EP0794724A1/en not_active Ceased
- 1995-11-30 CA CA002206425A patent/CA2206425A1/en not_active Abandoned
- 1995-11-30 CN CN95197413A patent/CN1173117A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8151695B2 (en) | 2001-11-19 | 2012-04-10 | Marek Szymanski | Automated belt cooking machine |
| US8253581B2 (en) | 2002-04-17 | 2012-08-28 | Restaurant Technology, Inc. | Loading device with a moveable platform and a pivotal arm |
Also Published As
| Publication number | Publication date |
|---|---|
| AU4258796A (en) | 1996-06-19 |
| CN1173117A (en) | 1998-02-11 |
| EP0794724A1 (en) | 1997-09-17 |
| WO1996016584A1 (en) | 1996-06-06 |
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| Date | Code | Title | Description |
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| FZDE | Dead |