DE102008019024A1 - Digestate carrier for storage and transport of baked goods, particularly dough rolls, comprises support base plate and surrounding side panels - Google Patents

Abstract

The digestate carrier (1) comprises a support base plate (2) and surrounding side panels (3,4). The support base plate exhibits a rough surface within the range of 160mu m-260mu m. The digestate carrier is formed by molding of plastics, in particular polypropylene copolymer or polyoxymethylene. The surrounding side panels have 2 cm deep cutouts (5).

Description

The The invention relates to a fermentation carrier for storage and for the transport of baked goods, in particular dough pieces for Bun, with a support bottom and surrounding it Sidewalls.

When Fermenter carriers generally become such devices for the storage and transport of baked goods referred to the applied from raw dough preformed dough and for a maturation and / or for a transport up to one Place where they are to be baked takes place. Dough pieces are from raw or fermented by a certain fermentation dough shaped blanks from which the finished baked goods, z. B. rolls, bread, croissants and croissants Like. Be made. Dough pieces may be in the sense of the invention also already pre-baked semi-finished goods, which in one later baking only need to be baked ready.

nowadays The baking industry is essentially dominated by big ones Bakeries. These are the essential preliminary work of the baking trade carried out centrally in large companies. There the dough is mixed and formed into the dough pieces by machine. These dough pieces are then still in the big business spent in refrigeration or climatic chambers to there under certain Pre-mature for temperature and other atmospheric conditions. For this maturation process, the dough pieces are usually arranged on fermentation carriers to which they already have be applied at the end of a shaping step. On this Fermenter carriers then become the ripened dough pieces brought to the individual back-up branches for timely processing, where they are in essentially automated ovens and often baked by auxiliary staff and then as finished Baked goods are sold.

Such fermentation carriers are known in a variety of material combinations and configurations. Simple fermentation carriers are made of wood, some with a wooden frame and a metal floor. Likewise, fermentation plastic carriers are known, with plastic and PE and PP being used here. An example of such a known empties carrier made of plastic is in the DE 90 05 131 U1 disclosed. The exact nature of the plastic is not named here.

One Problem with such fermentation carriers is in particular in that the dough pieces tend to be on the support surface to stick. This effect occurs in particular due to the comparatively long Store the dough pieces on the proof carrier. This results in many difficulties. On the one hand be when transferring the dough pieces from the proof carrier on the baking sheet for baking the pasta hurt the dough pieces, which adversely affects the shape of the finished baked goods. On the other hand must be very contaminated by sticking dough remains Gärgutträger subjected to a more complex cleaning become.

this Problem is dealt with today by a simple means by the Soil of the fermentation carrier with a liability avoiding Liner is occupied. As such a liner will be there in particular textile cloths, but also plastic films or the like. Used.

This means, however, the introduction of additional Elements in the handling, which ultimately also under hygienic Aspects must be handled safely. So have to in particular textile cloths are cleaned after a few applications, otherwise the risk of fungus formation and the education of others with the processing of food incompatible impurities consists. The selected slides are usually once elements to be used and so burden the environment. Not last, the procurement and handling of these means between laid elements in addition to an increased effort and an increase in costs.

Here should be created with the present invention remedy.

These The object is achieved according to the invention that in a proof carrier of the aforementioned Kind of at least the support floor on the for a hang up the baking goods side and there at least in the for the laying of the baked goods provided areas a roughened Surface has.

Thereby the dough pieces can be easily removed from the fermentation carrier remove. In particular, they solve the everting from the fermentation medium as far as possible without residue from.

It In particular, it has been found that with inventively embodied Fermenting carriers inserting an extra layer between the fermentation carrier and the dough pieces, such as in the form of a cloth or a foil, is no longer required and the dough pieces even after long storage on the proof carrier almost completely residue-free from the Remove the digestate carrier.

Thus, after a passage of a conventional ripening process in a cooling or climatic chamber and after a simulated transport to a back-end branch, specimens stored on a proofing carrier according to the invention were able to release dough pieces from this and transferred them to a baking tray be without sticking or hanging of residues came to the Gärgutträger. For this purpose, it was not about a Bemimmens the surface of the fermentation carrier, as is often undertaken by some baking plants in conventional fermentation carriers in addition to the insertion of cloths or foils.

Especially In this case, maximum roughness depths of between 160 μm are advantageous and 260 μm proved. Preferably, a maximum roughness used by 210 microns.

Chooses average roughness resulting from determination of the average Distance of points on the surface to the midplane gives, between 10 microns and 26 microns, in particular 18 μm, one obtains proof carrier, from which dough pieces are particularly light and residue-free to solve.

Such For example, roughnesses can be achieved by using the molding tool, that is used to form the fermentation carriers, roughened on the corresponding surfaces before, for example electrically eroded, becomes.

opposite the general and long-prevalent opinion, the proof carriers would have comparatively cheap PP or PE, the inventors have found that numerous Plastics, especially polypropylene copolymer (PP-C) or Polyoxymethylene (POM), for the preparation according to the invention Gärgutträger suitable.

Especially simply, an inventive fermentation are made, if this one piece in total PP-C or POM is formed. This offers an injection molding process for the production of the fermentation carrier.

Of course need the fermentation product according to the invention despite the reduced or absent adhesion of dough material the dough pieces are cleaned after a single use. This command already the hygiene regulations in connection with the handling with Food. Here, too, is plastic, especially PP-C or POM, with its good material properties. He is sufficiently resistant to heat and to usual used detergents resistant. That's how he can do it readily in conventional large-scale industrial Dishwashers are cleaned.

A further improvement for hygiene arises when at least according to an advantageous development all in the area of the support floor as well as the inside facing sides of the sidewalls located edges and transitions rounded are executed. By such a rounded Execution of the edges can get dirt there and can germs can not easily accumulate or these can simply peeled off and rinsed out in a rinsing process become. Preferably, the radii of the rounded edges and transitions at least 2 mm.

Of the Gärgutträger invention should be for a simple fitting of the same in today's common industrial processes have the established standard dimensions. He is preferred in this regard with a rectangular base formed with edge lengths of about 590 mm × 390 mm.

One Another advantageous aspect of the invention Fermenter carrier can according to an advantageous Further education are formed by that two of its opposite Side walls extend over substantially the entire length thereof extending and especially close to the support floor have sufficient, especially about 2 cm deep, incisions. These cuts also ensure stacked Fermenting carriers a good way of air circulation over the dough pieces on it. This is especially for a treatment of the dough pieces in the cooling or climatic chamber during the maturing process, but also during a refrigerated onward transport from the baking plants to the bakery branches of advantage. Where today, essentially high-closed fermentation carriers with only small ventilation slots It is used for one for maturation the dough pieces required rapid cooling on the dough carriers located in the digestate carriers frequently necessary to arrange these in suction cooling to pass through A suction quickly assists in getting through the Stacking largely closed interiors of the fermentation carriers trapped Hot air to be replaced by a tempered cold air. Both as described above formed fermentation carriers can such an exchange through the long and deep cuts done in the side walls without it for this requires a suction cooling.

These Design is not otherwise limited on fermentation carriers with according to the invention rough Surfaces, they may also be related to conventional digestate carriers own Invention invention. The described embodiment has about it In addition, the advantage that in egg nem onward transport of the one above the other stacked fermentation carriers in a refrigerated Klimabox, as seen in recent development as beneficial has exposed, the cooling effect of central, z. B. in the lid of the Klimabox, mounted cooling elements free and especially as homogeneous on all of the fermentation carriers stored dough pieces acts.

If the fermentation carrier, as explained above with two side walls with deep and long cuts is formed, it is advantageous if the remaining sidewalls, preferably the end walls, over their entire Length are largely formed high throughout. This means a good stackability of the fermentation carriers, so that the dough pieces equipped with fermentation can be built into solid and stable stacks.

Ultimately is it also advantageous for the stackability if at the upper edge of at least one of the side walls Structures are formed which prevent unintentional slippage Gärgutträgers of one of at least two inventive Prevent fermented product carriers stack formed.

Regarding a material advantage of the PP-C or POM should be mentioned here, that these materials are thermally inert and therefore have the great advantage of being in a refrigerated or cool the climate chamber at a similar speed like the dough pieces arranged on it, without it becoming one premature and rapid cooling, in particular of the bearing surface comes and thus a shock-like cooling of the dough pieces in her circulation area. This ultimately allows a very fluid Process management when ripening the dough pieces and thus one optimal preparation of the same for a later Baking.

Further Advantages and features of the fermentation carrier according to the invention will become apparent from the following description of an embodiment with reference to the attached figures. Showing:

1 a perspective three-dimensional view of a fermentation carrier according to the invention,

2 one above the other, a view of the fermentation carrier 1 from the longitudinal side and a sectional view in longitudinal section;

3 a view of the proofer 1 ;

4 edgewise provided a sectional view of the fermentation carrier 1 in a section in a plane parallel to its end walls and

5a and 5b Views of three stacked inventive fermentation carriers in views from one longitudinal side ( 5a ) and a front side ( 5b ) ago.

In the figures, an embodiment of a fermentation carrier according to the invention is in various representations 1 shown schematically. The figures are not necessarily to scale and are merely illustrative of a possible embodiment of the invention in conjunction with the following explanations.

The proofing carrier shown in the figures 1 has a rough support floor 2 on, of longitudinal side walls 3 and end walls 4 is limited. In the longitudinal side walls 3 are about their respective longitudinal extent cutouts 5 introduced, almost to the level of the support floor 2 down, but still a certain amount of the longitudinal side walls 3 leave. In the area of the transition to the end walls 4 are the longitudinal side walls 3 pulled cheek-like upwards and reach there the height level of the end walls 4 ,

On the end walls 4 are each approximately centrally in the respective longitudinal direction of the end wall 4 extending strips 6 applied a few millimeters above the top edge of each end wall 4 stick out. The bar 6 is on the respective front wall 4 not formed over the entire extent of the narrow side, but runs from the respective outer side only over part of the top of the end wall 4 and ends there. These bars 6 serve in later to be described function as stacking aids.

Corresponding to the strips 6 on top of the end walls 4 are on their lower sides in length and extension along the narrow sides of the end walls 4 correspondingly shaped and dimensioned recesses 7 appropriate. Finally, in the outside of each end wall 4 a handbag 8th molded for better handling of the fermentation carrier 1 ,

The fermentation carrier 1 is integrally formed from the plastic polypropylene copolymer (PP-C), in particular by an injection molding process. The upwardly facing support surface of the support floor 2 is rough, with a maximum roughness of 210 microns and an average roughness of 18 microns.

This is achieved by using an eroded molding tool the production. But also other processes, such as others Types of roughening of molds or an afterthought Roughening by grinding, brushing or etching, are conceivable.

In this embodiment, the entire support floor 2 rough. But it is also conceivable, only certain sections, but at least the bearing surfaces of the dough pieces, rough form.

Especially in the area of the transition from the rough support floor 2 to the longitudinal side walls 3 and the end walls 4 but preferably also otherwise, the corners or edges are rounded, with radii of at least 2 mm. In the area of the transition from the rough support floor 2 to the longitudinal side walls 3 or end walls 4 the radius is 10 mm. This embodiment has the advantage that when cleaning after use of the fermentation carrier 1 possibly set in these edge regions dough residues or other contaminants can be easily solved.

The choice of the surface finish of the support surface 2 has shown the surprising advantage that it stored dough pieces without additional aids such as flours or interposing paper, foil or towels not on the Gärgutträger 1 attach and can be solved by this clean. On the one hand, this leads to a safe and reproducible baking result with intact fermentation carriers without the need to flour the fermentation carrier in an additional operation or to provide it with an intermediate layer, and secondly reduces the effort involved in cleaning the fermentation carrier 1 after usage.

The external dimensions of the fermentation carrier shown here are 388 mm along its end walls 4 and 588 mm along its longitudinal side walls 3 , This corresponds to the present invention Gärgutträger 1 in its outer dimensions essentially the hitherto common fermentation carriers and can be readily used with the processing devices for the previous Gärgutträger.

In the 5a and 5b is shown, as several, here exemplarily three, the fermentation product according to the invention 1 can be stacked on top of each other. This help on the end walls 4 trained strips 6 and recesses 7 as stacking aids. In a correct stacking position, they interlock with one another in a form-fitting manner and leave the fermentation product carriers stacked on top of each other 1 in the correct position "lock" with each other, with relative movements between the Gärgutträgern 1 in a plane parallel to the support bottoms 2 both in the direction of the side walls 3 as well as parallel to the end walls 4 through the form-fit between the strips 6 and the recesses 7 be prevented. The fermentation carriers 1 Thus, they can not be accidentally detached from each other, only by targeted lifting of the top fermentation carrier this can be separated from the rest of the stack.

In 5a is particularly easy to recognize, as through the cutouts 5 in the longitudinal side walls 3 Openings are created by the z. B. air over the on the fermentation carriers 1 arranged dough pieces (not shown here) can delete.

This embodiment has in particular when stored on the fermentation carriers according to the invention 1 arranged dough pieces in a ripening chamber or in an air-conditioned transport device the advantage that controlled by temperature changes of the ambient air processes can be started quickly and evenly or a desired in the transport container cooling evenly on all Gärgutträger 1 and the dough pieces thereon can be distributed. Through the means of the cutouts 5 namely, the ambient air can be quickly exchanged and replaced for an optimized temperature adjustment. This is advantageously added that the material PP-C is sufficiently inert in its thermal properties, so as not to call as in the case of metal support floors in fermentation carriers according to the prior art, the case too fast local heating or cooling of the dough.

From the above description of an embodiment it is once again clear that the fermentation product carrier according to the invention 1 offer significant advantages over the prior art. However, the description of this embodiment is intended only to illustrate the invention, the scope of which is determined by the following claims.

1

proofing trays

2

rough support base

3

Longitudinal side wall

4

bulkhead

5

neckline

6

strip

7

recess

8th

handle bag

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 9005131 U1 [0004]

Claims (9)

Fermenter carrier ( 1 ) for storing and transporting baked goods, in particular dough pieces for bread rolls, with a support base ( 2 ) and these surrounding side walls ( 3 . 4 ), characterized in that at least the support floor ( 2 ) has on the provided for a laying of the baked good side and there at least in the intended for the placement of the baked goods areas a rough surface. Fermenter carrier ( 1 ) according to claim 1, characterized in that the rough surface has a maximum surface roughness in the range of 160 microns to 260 microns, in particular of 210 microns. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that the rough surface has an average roughness in the range of 10 microns to 26 microns, in particular of 18 microns. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that it is formed as a whole and in one piece, preferably in an injection molding process, of plastic, in particular polypropylene copolymer or polyoxymethylene. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that at least all in the region of the rough support floor ( 2 ) as well as the inwardly facing sides of the side walls ( 3 . 4 ) edges and transitions are performed rounded, preferably with radii of at least 2 mm. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that it has a rectangular base with edge lengths of about 590 mm × 390 mm. Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that two mutually opposite side walls ( 3 ) extending over substantially its entire length, in particular to approximately the rough support floor ( 2 ) reaching and especially about 2 cm deep cutouts ( 5 ) exhibit. Dairy carrier according to claim 7, characterized in that the remaining two side walls ( 4 ), preferably the end walls, over its entire length largely continuously high are formed for a stacking ability of two or more according to the claim formed Gärgutträgern ( 1 ). Fermenter carrier ( 1 ) according to one of the preceding claims, characterized in that at the upper edge of at least one of the side walls ( 4 ) Structures ( 6 ) are formed, the accidental slipping of a fermentation carrier ( 1 ) from one of at least two claimed digestate carriers ( 1 ) formed stack of fermentation carriers ( 1 ) prevent.