DE102007008181B4 - Container for holding baked goods and baking plant - Google Patents

Abstract

Container for receiving baked goods (24), with walls (28, 30, 32, 34) extending from a bottom (26), which enclose an upwardly open cavity for receiving baked goods (24), the container (16) in the Region of its base (26) has a plurality of elevations (38), between which intermediate spaces (42) are formed which are suitable for receiving piece-shaped baked goods (24), characterized in that at least the base (26) or the walls ( 28, 30, 32, 34) are penetrated by a plurality of openings (48) and guide sections (50, 52) are formed on the underside of the base (26), which are defined by a first wall (28, 30, 32, 34 ) extend in the direction of the bottom (26) through a second wall (32, 34, 28, 30) opposite the first wall and are designed for air to flow through, the guide sections (50, 52) via a plurality of openings (48 ) open into the cavity of the container (16).

Description

The invention relates to a container for receiving baked goods, with a bottom-outgoing walls, which enclose an upwardly open cavity for receiving baked goods, wherein the container in the region of its bottom has a plurality of elevations, between which gaps are formed to the Admission of piece-shaped baked goods are suitable.

The invention further relates to a baking plant with a heated oven space for baking baked goods with such a container.

A container of the type mentioned is from the DE 36 43 282 C2 known. This is a Brezelstürzkasten, which is constructed in one piece from plastic and serves to receive pretzels. However, it is only intended to insert the molded dough blanks in the box, if necessary, to freeze, then to- or thaw and then to throw the pretzels in a lye bath.

The pretzel box is not suitable for use in an oven or a baking plant.

Baking plants, especially those that work automatically, are known in many ways.

So is about from the DE 10 2004 038 879 A1 an automatically operating baking apparatus is known, are transferred to the baking blanks from an input memory via a separating device in an oven, automatically transported through this and finally removed.

In another automatic baking device according to the DE 10 2004 019 905 A1 are to be baked back blanks received on plate-shaped containers and stored in a storage device. From the storage device baking blanks are transported by means of an endless conveyor belt in an oven and issued after passing through the oven to a storage device.

Current baking technologies as well as corresponding cooling systems and logistics chains allow the production and storage of baked goods in the pre-baked (semi-baked) state. Pre-baked dough pieces are dimensionally stable. These can be produced inexpensively in mass production and at Aufbackstationen z. B. in bakeries and supermarkets and ready-baked.

If one follows the path of the baked goods from the dough pieces to the consumer, the result is a multiple automatic or manual moving or relocating the baked goods, namely from a production line in containers such as stacking containers, boxes, bags and the like at the manufacturer of the baking blanks, a subsequent repositioning Baking trays or in storage containers (such as in a bakery or in a supermarket) and after baking, and finally from the baking tray in output trays or other containers.

The disadvantage here is the multiple manual or automatic moving or relocating the baked goods. Further disadvantageous is the fact that the baked goods fall individually and orderly from a production line, then heaped and packed in disordered containers, but then again manually or mechanically separated and sorted. This is necessary because between heaping baked goods no or only very little hot air can flow, so that a baking process is poorly possible.

For receiving baked goods suitable containers are usually designed as baking trays. When using such baking trays also a manual or automatic loading of baking trays with baking blanks and after completion of the baking process again an output of the baked goods from the baking trays in more containers is also required.

The DE 37 51 895 T2 describes a fabric-reinforced silicone membrane for receiving pastry, which can be suitably arranged in a carrier and is insertable together with the carrier in a furnace.

Advantageously, this embodiment is suitable for use at higher temperatures. However, it is necessary here to provide at least two parts, since the silicone membrane does not have enough inherent stability to be handled alone. Optionally, additional elements are needed to fix the silicone membrane on the support.

Stackable containers are also known in the art, which are suitable for receiving any products, such. B. fruits, are determined (see, eg. DE 103 03 077 A1 and DE 76 06 940 U1 ). However, such containers are only suitable for receiving finished baked goods and can not take over the function of a goods carrier within a furnace room.

Against this background, the invention has the object to provide an improved container for receiving baked goods, both for receiving baking blanks and of ready-baked baked goods is suitable and can also be used within a baking oven for holding the baked goods, although still the most efficient heat distribution in the oven should be achieved.

Furthermore, a baking plant is to be specified, which works with such containers.

This object is achieved in a container for receiving baked goods, with a bottom-going walls which enclose an upwardly open cavity for receiving baked goods, wherein the container in the region of its bottom has a plurality of elevations, between which gaps are formed are suitable for receiving piece-shaped baked goods, achieved in that at least the bottom or walls are penetrated by a plurality of openings and at the bottom of the bottom guide portions are formed extending through a first wall in the direction of the bottom to one of the first Extending wall opposite the second wall and are designed to flow through with air, wherein the guide portions open out via a plurality of openings in the cavity of the container.

The object of the invention is completely solved in this way.

By the container according to the invention for receiving baked goods, a container is provided which is suitable both for receiving baking blanks and for receiving baked goods within a furnace chamber. As a result of the elevations in the region of the bottom piece-shaped baked goods can be accommodated in the spaces such that they are held individually and are sufficiently ventilated, so that a uniform baking process is ensured. Also, the container can be used to present finished baked goods without the need for reloading beforehand.

Furthermore, now a further improved access of air is guaranteed from below to the baked goods and it can be improved even when stacked containers within a furnace chamber of the air access to the baked goods.

According to a further embodiment of the invention, the elevations are each penetrated by an opening, preferably by a plurality of openings.

In this way, the air access to the baked goods during the baking process is further improved, whereby a more uniform baking process is ensured.

The surveys may be of various shapes, adapted to the size and shape of the particular baked goods. For example, the elevations may be conical, frusto-conical, pyramidal or truncated pyramidal.

In a preferred embodiment of the invention, the container is also stackable.

In this way, the containers according to the invention can be stacked before being fed into an oven, so as to be able to store a sufficient number of baking blanks. Similarly, the stackable containers are adapted to be stacked within a furnace chamber during the baking process, while ensuring sufficient access of air is ensured to ensure a uniform baking process.

In an additional development of this embodiment, the guide sections are connected to the underside of the elevations and allow air to pass from the guide sections into the opening (s) of the elevations.

In this way, the access of air is further improved from the outside to the area of the baked goods from below.

According to a further embodiment of the invention, a plurality of guide portions in the transverse direction and in the longitudinal direction is provided on the bottom.

Also in this way the access of air to the baked goods from below is further improved, especially in the case of containers stacked one above the other within a furnace chamber.

The container is suitably made of a heat-resistant plastic, which is heat resistant to at least 250 ° C.

In this way, the use of the container in a furnace chamber is also possible up to the maximum baking temperatures.

The object of the invention is further achieved by a baking system with a heated oven chamber for baking baked goods, which is designed to receive a plurality of stacked containers with baked goods in the manner previously described.

By using containers stacked on top of each other, which are suitable for receiving bakery products separately through the raised areas in the bottom area, the baked goods can be placed in the oven cavity be subjected to a uniform baking process. It is not necessary to transfer the baked goods from the container before feeding them into the oven chamber or after removing them from the oven chamber. Rather, the same container can be used both for storing baking blanks, as well as for holding the baked goods in a series of stacked containers within the oven chamber as well as for subsequent removal and presentation of the finished baked goods.

According to a further embodiment of the invention, means for flowing through the containers in the bottom area by means of hot air or cooling air are provided within the furnace space.

In this way, a uniform access of air to the baked goods is facilitated in stacked containers within the oven chamber.

In an additional development of this embodiment, a plurality of tubes are arranged in the furnace chamber, to which the containers are at least partially placed with their bottom.

The tubes can thus be used to supply hot air or cooling air and at the same time be used to accommodate the respective container.

According to a further embodiment of the invention, the containers, with their guide sections formed on the underside of each tray, rest at least partially on the tubes.

Thus, the guide portions for supplying hot air or cooling air from the tubes directly into the area of each container bottom can be used.

In an expedient development of the invention, at least some of the tubes open into the guide sections of the containers for this purpose.

According to a further embodiment of the invention, at least some of the tubes are formed continuously and provided with outlet openings.

In this way, hot air or optionally cooling air can be supplied to the bottom area of each container. Through a continuous formation of the tubes targeted supply via outlet openings in the tubes can be achieved at certain areas of the container bottom.

The tubes are preferably flowed through by hot air or cooling air, so as to ensure a targeted heating or cooling of the baked goods, which are accommodated in the containers.

According to a further embodiment of the invention means for moving the tubes are provided within the furnace chamber.

In this way, the individual containers received on the tubes can be transported through the oven space or moved relative to each other for improving the air inlet.

It is understood that the features of the invention mentioned above and those yet to be explained below can be used not only in the particular combination indicated, but also in other combinations or in isolation, without departing from the scope of the present invention.

Further features and advantages of the invention will become apparent from the following description of preferred embodiments with reference to the drawings. Show it:

1 a schematic representation of a baking system according to the invention with an oven, a previously formed stack of containers as an input memory and with a subsequent presentation device for finished baked goods;

2 a container according to the invention in a perspective view obliquely from the front;

3 a perspective view of the container according to 2 from the bottom side; and

4 a side view of two superimposed inventive container, wherein the upper is held on tubes which engage in guide portions of the container.

In 1 a baking system according to the invention is shown schematically and overall with the numeral 10 designated.

The baking plant 10 has an oven 12 with a stove room 14 in which a total of five containers 16 with baked goods 24 are received in stacked manner. In doing so, grab from the wall of the oven room 14 outgoing pipes 18 at the bottom of each container 16 so that the individual containers 16 on the pipes 18 rest. In addition, these tubes 18 connected to a fan, leaving the oven room 14 sucked air over the pipes 18 targeted in the bottom area of each container 16 can be supplied to improve the access of air to the baked goods, as will be explained in more detail below.

In front of the oven 12 is in 1 a stack 20 of stacked containers 16 shown with baking blanks. This serves as an input memory, in the container 16 picked baking blanks in the oven room 14 can be transferred. The stack 20 Here is just an example with eight stacked containers 16 shown while inside the oven room 14 five containers stacked on top of each other 16 are shown. It is understood that the number of stacked containers 16 is arbitrary and in particular with automatic transfer of containers 16 in the oven room 14 and removal of containers 16 can be adapted from this in a suitable manner, for example, an integer multiple of each in the oven room 14 can be stacked container number.

At the exit of the oven 12 is also exemplary a presentation device 22 shown on the four containers 16 with baked goods included therein 24 are held side by side in an obliquely inclined arrangement, so that the baked goods 24 can be taken directly from this. Also exemplary is below the presentation device 22 another pile 25 of containers 16 shown that are empty, for example, after previously baked goods 24 were taken from it.

The construction of the containers 16 will now be based on the 2 and 3 explained in more detail.

The containers 16 consist of a heat-resistant plastic, which is resistant to temperatures of at least 250 ° C. This may be, for example, fiber-reinforced plastic of the type "Vectra LCP" Ticona GmbH, Professor-Staudinger-Straße, D-65451 Kelsterbach. Such, reinforced with glass fibers plastic is resistant to at least 250 ° C and can be injection molded by conventional methods.

The container according to the invention 16 has a width of 400 mm and a length of 600 mm and a height of, for example, 150 mm. The container 16 is dimensionally matched to the container sizes commonly used by dough and bakery manufacturers and is machine-accessible so that it can be handled automatically by handling systems for such containers.

The container is stackable and has for this purpose at the bottom of its bottom 26 inwardly staggered, downwardly projecting webs 54 on (see the upturned container with the bottom 16 ' according to 3 ), which are arranged and formed such that the webs 54 an upper container are centered on the inner walls of a lower container.

The container 16 is of basically cuboid shape with a bottom 26 and four of them upstanding walls 28 . 30 . 32 . 34 , Every container 16 thus limits an upwardly open cavity in the baked goods 24 can be inserted. To take a picture of piece-baked goods 24 to allow each in a separate arrangement, are on the ground 26 of the container 16 each a plurality of upstanding protrusions 38 arranged in a regular arrangement next to each other. How out 2 it can be seen, for example, a total of fifteen surveys 38 provided, which are arranged in five rows and three columns next to each other at regular intervals. The surveys 38 are truncated pyramidal with flattened, rectangular tips on the top and a rectangular base. How out 3 to see are the surveys 38 at the bottom of the floor 26 hollow, so that the elevations 38 or pyramids rising from the bottom of the ground 26 from as extending upward recesses represent.

Each of the four side surfaces of a survey 38 is from an opening 40 interspersed.

As in particular from 3 It can be seen closer to the bottom of the floor 26 from the walls 28 . 30 . 32 . 34 outgoing guide sections 50 . 52 provided, which extend in the longitudinal or transverse direction. The guide sections are formed on the bottom side as rounded, semi-oval depressions, these each in a cavity of a survey 38 lead to and over adjacent surveys 38 go on, so that the guide sections 50 respectively. 52 extend through all of the elevations arranged one behind the other. So that's through the surveys 38 at the bottom of the floor 26 formed depressions through the guide sections 50 respectively. 52 connected with each other. At the upper edges of the walls 28 . 30 . 32 . 34 are according to 2 corresponding, the guide sections 50 . 52 a container stacked above it 16 adapted wells 44 provided so in stacked containers 16 one pipe each in a guide section 50 respectively. 52 an overhead container 16 and associated wells 44 a container arranged underneath 16 can be inserted.

How out 2 and 3 more apparent, is also in every wall 28 . 30 . 32 . 34 a gripping recess extending in the vicinity of the upper edge 36 provided, which is arranged centrally in each wall between the side edges.

The guide sections 50 respectively. 52 , which represent themselves as recesses on the bottom side, set off as if 2 visible at the top of the floor 26 as upwards arched bridges 47 continued. In the jetties 47 are openings 48 provided so that the guide sections 50 . 52 at the bottom through the openings 48 to the cavity of the container 16 I'm out.

Through the openings 40 in the surveys 38 , the leadership sections 50 . 52 and the openings 48 in the leadership sections 50 . 52 A relatively even air access to baked goods is ensured in the interstices 42 between the surveys 38 individually recorded.

How out 4 Now, as can be seen more clearly, a container can be used 16 '' with his leadership sections 50 on assigned pipes 18 be set up. The pipes 18 can basically be formed continuously with slots for the escape of air. According to the in 4 shown execution are the tubes 18 but only designed as pipe stumps that end immediately after each wall. Through the pipes 18 can thus hot air (or optionally cold air) in the associated guide sections 50 respectively. 52 be fed to between the elevations 38 lying baked goods 24 from below with hot air (or cold air) to apply. The pipes 18 are on the inner walls of the oven room 14 intended. If necessary, the pipes can 18 also be designed to be movable to a movement of containers within the oven space 14 to enable. Thus, for example, one above the other arranged containers 16 . 16 '' according to 4 be moved relative to each other, ie moved toward each other in the vertical direction or away from each other or else in the horizontal direction (X-direction or Y-direction) are shifted relative to each other, as shown schematically in FIG 4 is shown.

The pipes 18 are suitably connected to a fan through which, for example, hot air from the furnace chamber 14 sucked and over the pipes 18 is spent again.

How out 2 can be seen in addition, in addition to the top of the surveys 38 wells 46 be provided with the wells 44 on the walls 28 . 30 . 32 . 34 are aligned, for example, a through insertion of continuous pipes 18 to enable.

It is understood that the shape, number and arrangement of the surveys 38 , the openings 40 , the leadership sections 50 . 52 and the openings 48 in the leadership sections 50 . 52 can vary within wide limits to allow adaptation to different product forms.

Claims (15)

Container for holding baked goods ( 24 ), with from a floor ( 26 ) outgoing walls ( 28 . 30 . 32 . 34 ), which has an upwardly open cavity for receiving baked goods ( 24 ), the container ( 16 ) in the area of its soil ( 26 ) a plurality of surveys ( 38 ), between which spaces ( 42 ), which are suitable for receiving piece-shaped bakery products ( 24 ), characterized in that at least the bottom ( 26 ) or the walls ( 28 . 30 . 32 . 34 ) of a plurality of openings ( 48 ) are interspersed and at the bottom of the soil ( 26 ) Guide sections ( 50 . 52 ) formed by a first wall ( 28 . 30 . 32 . 34 ) in the direction of the ground ( 26 ) through a first wall opposite the second wall ( 32 . 34 . 28 . 30 ) and are formed for the passage of air, wherein the guide sections ( 50 . 52 ) via a plurality of openings ( 48 ) in the cavity of the container ( 16 ). Container according to claim 1, characterized in that the elevations ( 38 ) each from an opening ( 40 ), preferably of several openings ( 40 ) are interspersed. A container according to claim 1 or 2, characterized in that the elevations ( 38 ) are conical, frusto-conical, pyramidal or truncated pyramidal. Container according to claim 1, 2 or 3, characterized in that the container ( 16 ) is stackable. Container according to claim 4, characterized in that the guide sections ( 50 . 52 ) with the underside of the elevations ( 38 ) and an air transfer from the guide sections ( 50 . 52 ) in the opening (s) ( 40 ) of the surveys ( 38 ) allow. Container according to claim 5, characterized in that at the bottom ( 26 ) a plurality of guide sections ( 50 . 52 ) is provided in the transverse direction and in the longitudinal direction. Container according to one of the preceding claims, characterized in that the container ( 16 ) is made of a heat-resistant plastic, which is resistant to at least 250 ° C. Baking plant with a heated oven room ( 14 ) for baking baked goods ( 24 ) adapted to receive a plurality of stacked containers ( 16 ) with baked goods ( 24 ) is designed according to one of the preceding claims. Baking plant according to claim 8, wherein within the furnace space ( 14 ) Medium ( 56 ) for the flow through the containers ( 16 ) are provided in the floor area by means of hot air or cooling air. Baking plant according to claim 9, wherein in the oven room ( 14 ) a plurality of tubes ( 18 ) to which the containers ( 16 ) with its bottom ( 26 ) are at least partially placed. Baking plant according to claim 10, in which the containers ( 16 ) with their at the bottom of each floor ( 26 ) formed guide sections ( 50 . 52 ) at least partially on the tubes ( 18 ) rest. Baking plant according to claim 10 or 11, wherein at least some of the tubes ( 18 ) in the guide sections ( 50 . 52 ) the container ( 16 ). Baking plant according to claim 10, 11 or 12, wherein at least some of the tubes ( 18 ) are formed continuously and are provided with outlet openings. Baking plant according to one of claims 10 to 13, in which the tubes ( 18 ) of hot air or cooling air can be flowed through. Baking plant according to one of claims 10 to 14, in which means for moving the tubes ( 18 ) within the furnace space ( 14 ) are provided.

Images