DE2457628A1 - PROCESS FOR PRODUCING LARGE-FORMAT WAFFLE SHEETS IN THE BAKING TONGS OF A WAFFLE BAKING MACHINE - Google Patents

Description

PATENT LAWYERS

GRÄMKOW, V.ANITZ & FiNSTERWALD

7 STUTTGART 50 (BAD CAN NSTATT) SEELBERGSTRASSE 23/25

IV

5th December 1974

Note:

Franz Haas sen, Vienna 21, Gerstigasse 25, Ing.Franz Haas jun., Vienna 21, Deublergasse 29 and Ing.Johann Haas, Spillern (Nö), Wiener Strasse 209

"Process for the production of large-format weapon1-sheets in the baking tongs of a weapon

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DIP L. - ING. W. GRAMKOW 7 STUTTGART SO (BAD CANNSTATT) SEELBERGSTR. 23 / 25.TEL.I07I1) 56 72 61

DR. C. MANITZ · D1PL.-ING. M. FINSTERWALD β MÖNCHEN- 22, ROBERT-KOCH-STRASSE 1 TEL. (089) 224211. TELEX 05-29672 PATMF

The invention relates to a method 7, nv \ production of large-format waffle sheets in the baking tongs of a waffle baking machine, in which the waffle batter is poured onto the waffle iron of a baking tong in strips and then the baking is decided, the waffle batter being distributed over the waffle iron surface and. in the process, steam escapes over the entire circumferential area of the waffle iron and. the Vaffelteiff with.

So far it has mn * possible to produce wafers with relatively <rer.inger wafer sheet size. The largest wafer sheet that could be produced had dimensions of 330 χ 450 'mm. The reason was mainly that no uniform structure of the structure and ⁰¹ Ute waffle quality came about because the Waffle could not derive from the center of the wafer sheets steam and resulting in baking gases. Therefore, the middle zones were raw and left un-baked and. unusable or with sufficient degassing of the center of the wafer sheets the steam pressure was not sufficient to drive the pasty lei * = ¹ into the corners of the waffle iron.

The aim of the invention is to produce wafer sheets that are essential larger, preferably twice as large, than the largest wafer sheets that have been produced up to now, and which are nonetheless uniform Have structure and are well degassed and baked.

This is achieved according to the invention in that the strip-shaped Applied dough by an air stream or mechanical auxiliary devices, e.g. rollers, over a large part of the waffle irons is distributed. Through this process step, the resulting from the contact of the dough with the hot bottom plate can be avoided Most of the steam rises and escapes immediately while the waffle tongs are still open. Besides, it's through the additional dough distribution possible, the dough with a smaller, smaller one Number of strips than before, which are more voluminous to pour on. The dough outlet openings are used for this purpose made bigger. At the same time, however, a dioc

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Lower parts can be used, since the larger outlet openings are not clog so easily.

lim the escape of a large part of the steam when the valve is still open To ensure tongs, the baking tongs are extra strong Frameless waffle irons with direct heat radiation are formed, which means that they are different from the baking tongs, whose waffle irons are made of Kalterahraen will be a better heat absorption and distribution results.

In order to improve the quality of the wafer sheet, according to a further tradition of the invention, the waffle dough is spread over the entire waffle iron surface by reducing the distance between the waffle irons of the closed baking tongs, preferably by around 25%, with the aid of a steam outlet that increases proportionally towards the corners of the waffle iron, and after the resulting reduced waffle tongs volume has been completely filled, the waffle irons of the baking tongs again take up the distance corresponding to the finished wafer sheet thickness and the wafer sheet is baked to completion. Pressing over the baking tongs leads, on the one hand, to faster steam and gas formation in the dough particles that have not yet come into contact with the waffle iron and, on the other hand, due to the close contact of the top plate, to a mechanical distribution of the dough on the waffle iron, which in connection with the special arrangement of the steam channels in the end strips of the waffle iron ensures favorable degassing and filling of the corners of the wafer sheet .. '.

When the by overpressing the baking tongs and the special Arrangement of the steam channels achievable filling of the waffle tongs is not sufficient, i.e. the corners of the wafer sheet are not complete, after a further step of the invention Process after the strip molding and before spreading the dough of the same, in the corners of the waffle iron punctiform Part? infused.

The water that is evenly infused in the waffle iron and

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When the waffle dough is split, the resulting steam pressure presses the top plate onto the pressure rail and cooks the dough. This driving force "brings the inner, coarser structure of the wafer sheet that is now being created and this is slowly baking out. The steam that still develops during the baking process, which is the result of pouring the dough and dough spreading has reduced volume, now flows through the pores of the wafer sheet to the steam channels.

The method according to the invention has the advantage that the dough is also located on the lines between the infusion lines of the dough ! laughing on the hot waffle plate. This will make the Waffle not only browned more early on the infusion surfaces as before, which is very unsightly, but the second The zone of the Baok process immediately follows the first and the color of the underside of the wafers is not as brown as before Infusion stains. The third phase then follows. Closing the baking plates and baking. When closing, the top plate is briefly pressed downwards by the hold-down device in the passage, as a result, the dough on the lower plate is intensively cooked by touching the hot upper plate. In the meantime If the tongs leave the hold-down device in the passage and the top plate is raised to the set waffle thickness by the steam pressure. The steam pressure distributes the dough over the baking space, which is closed on all four sides with baking strips, and the wafer sheet degassed through the steam channels and baked out.

A particularly favorable result can be carried out with one of the process according to the invention; Achieve baking tongs whose steam sealing strips are provided with steam channels are, the -invention-ß in the middle of the sides of the waffle iron have only a very small cross-section and the cross-section towards the corners of the waffle iron, evenly spaced, becomes larger.

This arrangement and design of the steam outlet channels has the following effect: After the liquid wafer batter is placed on the hot lower one Wafer plate is poured on, spread by the air flow of the dough spreader and the closing

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The wafer dough, which is completely distributed over the upper plate with the lower wafer plate in the now closed mold, "begins to boil, the resulting steam tries to get outside through the forums in the wafer dough. During this movement, the steam also leads to small, pasty dough particles With itself to the steam channels. The earliest the steam has reached the middle of the end strips, since until then it is the shortest way. The entrained pasty particles emerge from the channels with the steam, however, due to the effect of heat and the small cross-section, cause a large amount Closing the channels, and the steam with the glue particles must move on to the next larger channels. In this way, a flow is created to the corners of the wafer sheets a certain overcrowding was possible, which, however, measured on the finished waffle bl att, percentage larger waste zvj? Would have a consequence that is greatly reduced in the invention.

The error that the wafer sheets are produced with missing corners or with a lower density in the corners is largely due to this banned, which also increases the breaking strength of the wafer sheets, especially in the area of the corners.

In the drawing is a pair of baking tongs for carrying out the invention Procedure shown. 1 shows a section through baking tongs according to the invention and FIG. 2 shows a plan view on the lower plate of the baking tongs, in which the individual phases of egg application and distribution are illustrated.

The baking tongs consist of extra strong frameless waffle irons' 1., 2. The lower plate 2 has bearing blocks on both narrow sides 3, for the rollers of the baking tongs. At the one shown in FIG The top plate 1 is pivotably mounted on the left-hand bearing block. The in the Fig. 1 right bearing block 3 carries the lock for the pliers. The closing movement of the pliers is controlled by "a pressure bar 5, on which a pressure roller 6 arranged on the narrow side opposite the pivot axis rests. At the right warehouse

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block 3, a stop 7 is provided for overpressing the baking tongs. The waffle irons are heated by gas burners located directly below the lower waffle iron.

The gap remaining between the two waffle irons 1, 2 is closed by steam sealing strips 8, at least in the at the long sides of the waffle iron arranged steam sealing strips Darrmfkanäle 9 are arranged. The different size the cross-sections of this steam channel e 9 "is shown in Fig. 2 at the bottom Long side illustrated by tips of different sizes.

In Fig. 2 are the various phases of the infused Dough recognizable. The strip infusion 10 and the punctiform infusion that supplements it are shown with continuous lines 11 illustrates in the corners, while the dashed lines show the spread of the dough after it has passed through the baking tongs under the air flow or mechanical auxiliary device, e.g. rollers.

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Claims (4)

Patent claims: Process for the production of large-format wafer sheets in Tongs of a weapon baking machine, called the waffle dough Poured in strips on the lower waffle iron of baking tongs and then the baking tongs are closed, whereby the waffle batter is distributed over the entire surface of the waffle iron and for steam escaping over the entire circumferential area of the waffle iron and the waffle batter is baked to a wafer sheet with the tongs closed, characterized "that the strip-shaped applied töiges by a stream of air or mechanical auxiliary equipment, e.g. rollers, is distributed over a large part of the waffle irons. 2. The method according to claim 1, characterized in that the wafer batter by a reduction, preferably by about $ 25, the distance between the waffle iron and the closed baking tongs, with the help of one towards the corners of the waffle iron proportionally increasing! steam outlet spread over the entire waffle iron surface, and after the complete Filling the resulting reduced waffle tongs volume, the waffle iron of the baking tongs again that of the finished Keep the waffle sheet thick enough and the wafer sheet is finished baked. 3. The method according to claim 1, characterized in that according to the Strip casting and before spreading the leig of the same is poured in punctiform leig in the waffles of the waffle iron. 4. Baking tongs for wafer baking machines to carry out the process according to one of claims 1 to 3, the waffle irons of which are provided with end strips, of which at least the on have steam channels arranged on the longitudinal sides of the waffle iron, characterized in that the cross-sections of the steam channels Increase from the center of the waffle iron towards the corners. BATH ORIGINAL 509831/0516 Blank page