DE8331452U1 - DEVICE FOR THE PREPARATION OF STEAM NOODLES (OF FRIED OR COOKED PIECES OF DOUGH) - Google Patents

Description

Device for the preparation of steamed noodles (of fried or cooked pieces of dough)

The invention relates to an apparatus for making fried or cooked pasta, in particular steamed noodles.

So far, fat or milk or Water or a mixture thereof on the bottom of a roasting or Abandoned cooking device. Be in this preparation liquid The raw dough pieces are placed directly next to each other in rows and cooked (fried or boiled) by exposure to heat.

The production capacity of this manufacturing method is relatively low; handling is cumbersome. It takes a relatively long time to load the roasting or cooking surface, as does removal. Included

it can happen that the cooking is different / in particular, if the cooked dough pieces are not removed in the same order as they are loaded.

The invention is therefore based on the object of a device to create, with which the production capacity of cooked or fried pasta, especially steamed noodles, significantly increased and production can be streamlined.

The solution to this problem is given in claim 1 for protection. According to the invention is therefore a substantially flat, to the actual frying or cooking pan or * surface adapted intermediate carrier provided, which is divided by perforations into a plurality of support surfaces for one piece of dough each. To this A portion of dough (a piece of dough) can be placed on the receiving surface before it is placed in the actual cooking or cooking area Frying surface. The oil / milk / oil applied to the bottom of the stationary, heatable preparation surface penetrates through the perforations. Water at the edge and is in contact with each of the dough pieces. It has been shown that the preparation liquid is under the entire The underside of the dough pieces. This is probably due to the fact that steam bubbles form during the cooking or roasting process, which lift the dough off the surface in places so that the preparation liquid penetrates and spreads over the entire surface Can distribute the underside of this dough piece. As usual, the medium also reaches the top of the dough pieces.

After cooking, the handling intermediate carrier according to the invention can can be removed from the stationary, heatable preparation area and allowed to cool down for further handling. In the In the meantime, another handling carrier, which has now been filled, can be placed on the stationary heating device with the treatment liquid to be abandoned.

Two or more of these can be used to further increase performance Intermediate carriers are stacked on top of each other. These intermediate carriers are thus set up to be stackable. For this purpose there are two Sidewall handles provided. The upper edges of the side walls are suitably bent inwards to form a stacking surface and to increase stability.

An exemplary embodiment is explained in the accompanying drawing.

Fig. 1 shows schematically, in perspective, a production facility for dumplings.

Fig. 2 shows four intermediate containers according to the invention, separately, taken out / on top of each other-

On a stove 1 three rectangular, pan-like heating surfaces 2 are provided. Each heating surface 2 is surrounded by a peripheral edge 3 surround. There is a layer of oil, water, milk or the like on the floor.

_Λ 4 -

given up the same preparation medium. So far the dough pieces have been 9 - as mentioned at the beginning - placed directly next to one another on the floor, entered into the preparation liquid and prepared there.

According to the invention, however, special intermediate carriers 4 are provided. Each intermediate carrier 4 has a base 5 and an edge 6 running around on three sides. The bottom 5 is through perforations 7 divided into rows and columns. This results in four rows, each with five storage spaces 8, each for one portion of dough. The dough portions are accessible to the treatment liquid through the perforations 7. Loading and unloading the intermediate carrier takes place outside the heating surfaces 2. After the dough pieces have been cooked, the intermediate carriers 4 are removed. It a new loaded intermediate carrier 4 can now be placed on the heating surface while the intermediate container with the cooked Can cool dough pieces. Thanks to the fact that they can be stacked on top of each other several intermediate containers covered with cooked dough pieces are stacked on top of one another. Side handles 10 facilitate the Handling. Bended upper edge strips 11 are used for one above the other stack. Production takes place with a small space requirement.

Claims (1)

Device for the preparation of steamed noodles (fried or boiled pieces of dough),
characterized, that a sheet metal provided with an edge and / or handle is provided, on the bottom of which in rows and columns, each at a distance perforations are provided from one another, between which there are unperforated support surfaces for receiving a piece of dough each are located. Device according to claim 1, characterized, that two or more of these sheets can be stacked on top of each other, OEUTSUMt "BANK ¹ MOKiHEN; KqNXO-IB, 2 069 IJIO, BU 700 70010 DRESDNER BANK HOF, ACCOUNT NO. ΒΟΙβi75,. '& LZ ) βθβφ63', - POSTSCHECKAMT MÜNCHEN, ACCOUNT NO. 29 9270802, BLZ 70010000 3. Device according to claim 1 or 2,
characterized, that a handle is provided on two opposite sides is. 4. Device according to at least one of the preceding claims, characterized, that the upper edges of the side walls are bent horizontally. 5. Device according to at least one of the preceding claims, characterized, that there is no margin on one side (the front). 6. Device according to at least one of the preceding claims, characterized, that there is a depression in each receiving area to prevent it the slipping of the dough piece is provided.