Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D1/00—Apparatus or devices for dispensing beverages on draught
  • B67D1/08—Details
  • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
  • B67D1/1202—Flow control, e.g. for controlling total amount or mixture ratio of liquids to be dispensed
  • B67D1/1204—Flow control, e.g. for controlling total amount or mixture ratio of liquids to be dispensed for ratio control purposes
  • B67D1/1225—Weighing
  • B67D1/1227—Weighing the cup to be filled
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D3/00—Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
  • B67D3/0009—Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes provided with cooling arrangements
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D3/00—Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
  • B67D3/0029—Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes provided with holders for bottles or similar containers
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D3/00—Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
  • B67D3/0058—Details
  • B67D3/008—Supports
  • B67D3/0083—Supports for the liquid container
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D3/00—Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
  • B67D3/04—Liquid-dispensing taps or cocks adapted to seal and open tapping holes of casks, e.g. for beer
  • B67D3/041—Liquid-dispensing taps or cocks adapted to seal and open tapping holes of casks, e.g. for beer operated by pinching action on flexible tubes
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D1/00—Apparatus or devices for dispensing beverages on draught
  • B67D1/08—Details
  • B67D1/0801—Details of beverage containers, e.g. casks, kegs
  • B67D2001/0827—Bags in box

Definitions

• the present invention relates to a device and a method for dosing stable baking yeast cream, and in particular stabilized yeast cream
• baker's yeast in the form of a baker's yeast cream
• baker's yeast cream is understood a liquid suspension, typically an aqueous suspension, of living baker's yeast cells, said suspension having a dry matter content of at least 12% by mass and generally between 12 and 50% by mass (extended definition of yeast cream)
• baker's yeast cream meets the normal definition of yeast cream, that is to say that it has a dry matter content of between 12 and 25%.
• the present invention is also useful for baker's yeast creams with a high dry matter content, that is to say at least 25% by mass , like in particular high density baking yeast creams containing one or more osmotic agents, such as for example food polyhydroxy compounds and food salts
• high density baking yeast creams é which may in particular have a dry matter content of 25 to 48% by mass, or even 25 to 46% by mass, are known and are for example described in WO91 / 12315 and WO03 / 048342
• a stable yeast cream is a yeast cream which retains its homogeneity long enough so that it can be preserved without stirring, during its storage and possibly transport, until its use in the preparation of a dough in a bakery.
• a stabilized baker's yeast cream is a baker's yeast cream containing one or more food stabilizers which delay or avoid decantation of the yeast cells from the suspension. Thanks to the presence of said one or more food stabilizers in the suspension, the yeast cream retains its homogeneity longer when it is stored without stirring.
• Such stabilized yeast creams are for example described in EP-A-0 792 930
• the stable yeast cream is preferably a stabilized yeast cream
• the homogeneity of the yeast cream that is to say the substantial absence of a gradient in the concentration of dry matter in the cream, is an important property for the baker.
• the main advantage for the baker of the use of a baker's yeast cream is that it allows an easy dosage thanks to its liquid form.
• this yeast dosage can only be precise and reliable only provided that the yeast cream is homogeneous
• the lack of homogeneity or, in other words, the presence in baker's yeast cream of a perceptible gradient in the concentration of dry matter leads to errors in the quantity of cells of yeast dosed during successive dosages of the cream for its introduction into pasta and thus leads to variations in the quality of baked bakery products prepared with this pasta
• the stable or stabilized baker's yeast cream may also contain one or more other ingredients, such as bread improvers (oxidants, reducing agents, enzymatic preparations, emulsifiers) and / or preservatives and / or other technological aids such as polyols
• An installation for dosing stabilized baking yeast cream has been proposed in EP-A-0 792 930. Such an installation is particularly useful for industrial bakeries having a consumption of yeast cream of at least 300 liters per week, and typically at least 500 liters per week.
• An installation of this type for dosing baker's yeast cream is generally not suitable for bakeries whose consumption of yeast cream does not exceed 150 liters per week.
• the costs associated with the installation, use and maintenance of this yeast cream dosing facility make the use of such a facility unprofitable for such a small bakery li has also been proposed provide stabilized yeast cream in small packages, for example 0.1 liters or more
• the temperature prevailing in the baker's workshop where the doughs are prepared generally amounts to at least 15 ° C. Such a temperature does not allow adequate preservation of the stable or stabilized yeast cream because it leads to an acceleration of the loss of viability and fermentative power of yeast and the growth of microbial contaminants that may be present.
• the baker must therefore store the yeast cream in his refrigerator and take it out of his refrigerator when introducing the cream. yeast in the kneader for the preparation of a dough
• the stable or stabilized yeast cream is packaged in quantities corresponding to the amount of yeast cream necessary for the preparation of a single batch of dough.
• This option which may be suitable for the housewife, is not not for the baker because it results in a higher price for the cream and takes away from the bakers any flexibility in its manufacturing, which are generally multiple.
• the yeast cream is packaged in quantities corresponding to the amount of yeast cream necessary for the preparation of a series of dough batches The baker must either either leave his workshop each time and enter his refrigerator to measure the desired amount of yeast cream, or else take out the packaging of yeast cream from his refrigerator, measure the required amount of yeast cream and immediately replace the package of yeast cream in his fridge Operator These operations are generally impractical and inefficient for professional
• the present invention provides in particular an elegant solution to these problems and allows the baker who consumes, for example, between 3 and 300 liters of yeast cream per week, to use stable or stabilized yeast cream under the best conditions.
• the invention relates in particular to a device for dosing bakery cream from stable or stabilized baker's yeast.
• Said device comprises a piece of furniture provided with a refrigerating compartment or chamber The internal temperature of this refrigerating compartment is from -2 ° C. to 12 ° C.
• the device also includes an exchangeable transport tank containing stable or stabilized yeast cream
• This exchangeable transport tank has a total internal volume between 1 and 100 liters, preferably between 3 and 100 liters, more preferably between 5 and 50 liters, and more preferably still between 10 and 25 liters
• the exchangeable transport tank is located in the refrigeration compartment and has an outlet opening for the yeast cream
• the device also includes an outlet passage for dosing the yeast cream. Said passage connects the outlet opening of the exchangeable transport tank with a racking opening located outside the refrigeration chamber
• the device also comprises an opening / closing mechanism of said outlet passage.
• This opening / closing mechanism makes it possible, on the one hand, to open the outlet passage for withdrawing the yeast cream and, on the other hand, hand, close the exit passage to stop the withdrawal of the yeast cream
• the device according to the invention for the dosage of yeast cream allows the withdrawal of a metered amount of yeast cream from the transportable reservoir exchangeable via the withdrawal opening by actuation of the opening / closing mechanism.
• the device according to the invention therefore allows the baker consuming, for example, between 3 and 300 liters of yeast cream per week to use yeast cream under the best conditions. Indeed, the yeast cream is kept cool and the baker has access to it without having to look for it inside his refrigerator.
• the invention makes it possible to maintain the quality of the yeast cream for a maximum storage time, since the yeast cream is kept at a storage temperature set until racking
• the invention also has the advantage of allowing space-saving dosing devices and of allowing dosing devices of simple design and easy to use. It is noted, for example, that the device according to the invention does not require the presence of a pump. for withdrawing the yeast cream from the reservoir If, however, the device includes a pump for the yeast cream, this is preferably a sinister pump
• a transport tank is a container allowing the transport of a stable yeast cream or stabilized under hygienic conditions, for example during transport of the yeast cream from the supplier to the baker
• the transport tank can be in various embodiments
• the more or less flexible bags are themselves preferably contained in another rigid (self-supporting) packaging such as a carton
• a self-supporting packaging or over-packaging is a package or overpack which can, in the filled state, be stored high on several layers without deformation
• the rigidity of the assembly is mainly provided by the over-packaging (s)
• the transport tank is made of materials suitable for the transport of food products, such as yeast cream
• suitable materials are defined by the relevant regulations on materials in contact with food products.
• PE polyethylene
• HDPE high density polyethylene
• LDPE low density polyethylene
• LDPE linear low density polyethylene
• polycarbonate polyester, polyethylene terephthalate (PET), polytetrafluoroethylene (PTFE), polypropylene (PP) and polyamide (PA)
• the walls of the transport tank may be made of single-layer materials or of multi-layer materials, such as laminated or laminated materials, comprising for example a metallic layer, such as an aluminum layer, and corrugated cardboard or non-corrugated plasticized
• the transport tank allows the baker to determine or visually estimate the amount of yeast cream present in the tank, in particular because the tank is transparent or translucent or has one or more transparent or translucent parts.
• the internal volume total of the exchangeable transport tank corresponds to the maximum volumetric content that said tank can contain.
• the total internal volume simply corresponds to the internal volume of said tank
• the transport tank is an exchangeable tank.
• the transport tank can therefore be mounted in the refrigeration compartment. and can then be removed from the refrigeration compartment, for example, after the dosa all of the stable or stabilized yeast cream initially present in the tank, or even after a given storage time of the stable or stabilized yeast cream, in order to replace it with fresh stable or stabilized yeast cream
• the present invention has the advantage of not requiring mechanical means for maintaining the homogeneity of the yeast cream which is in the exchangeable transport tank.
• the device according to the invention does not in particular require the presence of a agitator inside the transport tank Similarly, the device according to the invention does not require the presence of a horizontal axis for the rotation of the transport tank containing the stable or stabilized yeast cream.
• exchangeable transport tank outlet is typically located at the bottom of the refrigeration compartment
• said outlet opening is located at the bottom of the refrigeration compartment and the outlet passage is preferably such as the yeast cream present in the exchangeable transport tank can be withdrawn by gravity via the outlet passage and the withdrawal opening
• the outlet passage of the device according to the invention can also be such that the yeast cream present in the exchangeable transport tank can be siphoned off via the outlet passage towards the withdrawal opening.
• the outlet passage may consist of a single piece or may consist of several cooperating elements
• the outlet passage is a tube with open ends
• the outlet passage for example in the form of a tube with open ends, is an integral part of the exchangeable transport tank.
• the outlet passage for example in the form of a tube with ends open, is a separate part mounted on the exchangeable transport tank
• the outlet passage for example in the form of a tube with open ends, advantageously comprises a flexible part
• the outlet passage can be closed simply by pinching said flexible part and can be opened simply by releasing it
• the closing / opening mechanism of the device according to the invention is designed so as to allow the closing of the outlet passage by pinching the flexible part and its opening by releasing said flexible part.
• the following device the invention may include a weighing device provided with a support surface for a container. Such a weighing device makes it possible to weigh the quantity of yeast cream introduced into the container during the withdrawal of the yeast cream.
• the device according to the invention is provided with a control station actuating the opening and closing of the outlet passage by the opening / closing mechanism
• the device according to the invention may include a weighing device as described above and a control station actuating the opening and closing of the outlet passage by the opening / closing mechanism, said control station actuating the closure of the outlet passage as soon as the desired quantity of yeast cream is present in the container
• the opening / closing mechanism can also be actuated manually or by the presence or absence of a container below the withdrawal opening.
• the opening / closing mechanism can, for example, be actuated by means of a lever which is moved by hand or by the container which must contain the quantity of stable or stabilized yeast cream necessary for the production of a batch of dough to be kneaded
• the device can also be provided with a system detecting the presence or the absence of a container below the racking opening, the control station of which activates the opening / closing mechanism depending on the detection of the presence or absence of a container below the withdrawal opening
• a detection system may for example be an optical system
• the device is provided with a system actuating the closure of the outlet passage by the opening / closing mechanism after detection of a flow of yeast cream not picked up by a container.
• the exchangeable transport tank can be a rigid container (self-supporting) having, according to the invention, a total internal volume between 1 and 100 liters, preferably between 3 and 100 liters, more preferably between 5 and 50 liters, and even more preferably between 10 and 25 liters, or a flexible bag, in particular a deflatable bag, having such a total internal volume, that is to say an internal volume in the inflated state , between 1 and 100 liters, preferably between 3 and 100 liters, more preferably between 5 and 50 liters, and even more preferably between 10 and 25 liters.
• the deflatable bag can be a polyethylene bag having a thickness of wall from 10 to 200 ⁇ m, preferably from 10 to 100 ⁇ m, such as for example from 25 or from 30 to 50 ⁇ m
• the preferred solution is the flexible bag made of standard polyethylene, that is to say of low density linear polyethylene or not
• the embodiment of the device according to the invention according to which the device comprises such a deflatable bag is particularly advantageous because it allows the withdrawal of a metered amount of yeast cream from the deflatable bag via the withdrawal opening by actuation of the opening / closing mechanism without penetration of gas from the outside of the air bag to the inside of the air bag
• air bags are known in particular for the transport and storage of beverages, such as wine, and in drips in medicine.
• the essential characteristic of the air bags is that they are flexible enough to allow the outward flow of a liquid present in the bag, without compensation for the volume of liquid exiting through a gas inlet
• the deflatable bags are characterized by the fact that they deflate and therefore that their internal volume decreases as and as the liquid comes out
• the use of a deflatable bag allows in particular a preservation of the yeast cream in the refrigerating compartment of the device without the yeast cream coming into contact with contaminants, such as microorganisms, present in the baker's environment It should be noted that it is also possible to avoid contamination of the yeast cream in the tank with contaminants present s in the environment in the event that when the yeast cream is drawn off, gas enters the reservoir to compensate for the amount of yeast cream drawn off, for example in the case of a container or can rigid (self-supporting)
• the deflatable bag is in a carrier basket or a rigid box (self-supporting)
• This type of deflatable bag in a box or basket is commercially known under the English name "bag-in-box”
• bag-in-box An example of such a “bag-in-box” "is described in US-B-6 223 981
• the deflatable bag is suspended in the refrigerating compartment
• the refrigerating compartment is provided with means for suspending the bag
• the deflatable bag is provided with means facilitating its suspension, such as one or more eyelets, the said eyelet (s) being advantageously reinforced
• the device can be provided with a means for applying pressure to the outside of the deflatable bag present in the refrigerating compartment.
• the device can be provided with 'A means for increasing the pressure in the refrigerating compartment.
• One can also consider mechanical means for applying pressure to the deflatable bag The presence of a pressure means is particularly useful in the case of very viscous yeast creams and / or when the deflatable bag is almost empty.
• Such pressure means are notably known from DE-A-3 502 455 It is obvious that the refrigerating chamber and / or the deflatable bag can also be provided with other means promoting a draining or a easier and / or more complete drainage of the deflatable bag Such means are in particular described in DE-A-3 502 455, WO 89/00535, WO 85/04383, WO 90/06888, WO 01/79072 e t EP-A-0 138 620
• the transport tank according to the invention preferably withstands free falls from a height of 110 cm.
• the transport tank containing stable yeast cream remains tight when it is subject to a single free fall from a height of 110 cm, even if the impact between the tank and the ground is oblique, in particular on the upper or lower edge of the transport tank
• Several means exist to improve the resistance to falls of transport tanks according to the invention It is noted, for example, with regard to flexible bags or deflatable, that the fact of providing them with a mesh basket and / or carrier or a rigid box (freestanding) already contributes considerably to the resistance to falls of the tanks according to the invention there are also such baskets and boxes for flexible or deflatable bags which are specifically designed to have a high resistance to falls and in particular to oblique falls The contribution of the basket or box to the resistance to falls is particularly effective when the external transverse contour of the pocket is greater than the contour internal transverse basket or box
• the flexible or deflatable bag, with or without basket or box can also be
• a preferred solution consists in the field of edible liquids, such as yeast creams, using a flexible pouch, in standard polyethylene, a reinforcing pouch and a carton, the assembly being self-supporting as defined above.
• a device according to the invention whose cabinet comprises at least two refrigerated compartments each containing an exchangeable transport tank or by using a device according to the invention whose cabinet comprises a refrigerated compartment containing at least two exchangeable transport tanks
• the baker can avoid delays or troublesome work interruptions when a first exchangeable transport tank of a device is empty or almost empty, passing at this time for the withdrawal of yeast cream to a second exchangeable transport tank of the device
• the device preferably includes for each of its transpo tanks exchangeable rt an outlet passage connecting the outlet opening of said tank with a withdrawal opening outside the refrigerating chamber in which the tank is located as well as an opening / closing mechanism making it possible to open and close this exit passage.
• the cabinet of the device according to the invention can thus comprise at least two refriger
• the furniture of the device according to the invention may also include a refrigerating compartment which contains at least two such exchangeable transport tanks containing stable or stabilized yeast cream
• the device according to the invention advantageously comprises for each of the exchangeable transport tanks an outlet passage for dosing the yeast cream, said passage connecting the outlet opening of the exchangeable transport tank (with a withdrawal opening outside the refrigerating chamber, and an opening / closing mechanism allowing to open said outlet passage for withdrawing the yeast cream and making it possible to close said outlet passage to stop the withdrawal of the yeast cream from the transport tank in question
• the baker can also avoid annoying delays or interruptions in work by using an installation according to the invention comprising at least two devices according to the invention.
• the invention also relates to transport tanks containing stable or stabilized yeast cream. a total internal volume between 3 and 100 liters, preferably between 5 and 50 liters, and more preferably between 10 and 25 liters.
• the transport tank according to the invention is additionally provided with an outlet opening and a tube hollow including a flexible part located outside the tank The outlet opening ends in the hollow tube or vice versa
• the hollow tube can be a tube with open ends
• the hollow tube can be closed tightly, the closed end being removed or opened for withdrawal from the transport tank of dosed quantities of yeast cream It is known that, during its transport and storage, fresh yeast is liable to release C0 2 The manifestation of this phenomenon and the amount of C0 2 released depend in particular on the fresh yeast temperature
• the transport tank according to the invention is generally usefully provided with a vent means During its transport, the transport tank according to the invention provided with a vent means is preferably oriented so that the vent means is at least partially above the level of the yeast
• the vent forming means of the transport tank according to the invention is located on the hollow tube, for example at the end of the hollow tube opposite the outlet opening of the transport During its transport, the transport tank according to this embodiment is typically oriented with the hollow tube, functioning as a vent positioned above the level of the yeast cream During the introduction of the exchangeable transport tank in the device according to the invention, the hollow tube can be transformed into an outlet passage by removing the vent located on this tube opposite the outlet opening Thus, the hollow tube can be transformed into an outlet passage allowing the withdrawal of the yeast cream by gravity by changing the orientation of the reservoir so that the outlet opening is at the bottom of the refrigerating compartment and removing the vent from the hollow tube.
• the permeable vents with C0 2 and liquid tight are particularly preferred
• Appropriate vents and materials for their manufacture are known in the state of the art and are for example written in DE-A-2 509 258, US-A-4 136 796, FR-A-2 259 026, EP-A-0 593 840 and EP-A-0 729 901
• the transport tank according to the invention is an inflatable bag
• a first overpack can for example be a protective overpack ensuring mechanical resistance in a flexible resistant material, such as a net or a fabric made of said flexible resistant material
• a second overpack can for example be made of a rigid box, the assembly being self-supporting as defined above
• the over-packaging in flexible material of the flexible or deflatable bag making it possible to reinforce the mechanical resistance of said flexible or deflatable bag, is welded at least partially to the contour of the flexible bag.
• the transport tank according to the invention such as it is placed in the refrigerating compartment according to the invention, is advantageously transparent or translucent or comprises one or more transparent or translucent parts
• kits making it possible to produce transport tanks according to the invention.
• a kit comprises a transport tank containing stable or stabilized yeast cream.
• Said tank has a total internal volume between 3 and 100 liters, preferably between 5 and 50 liters, more preferably between 10 and 25 liters
• the kit also includes a hollow tube comprising a flexible part
• the transport tank and the hollow tube of the kit can be supplied together or separately to the baker Said transport tank and said tube hollow are provided with connection means for mounting the hollow tube on the transport tank so as to produce a transport tank according to the invention
• the means for connecting the transport tank and the hollow tube can, for example, be designed so that an outlet opening is created in the transport tank, for example by perforating said tank, when the tube is mounted on the reservoir
• the hollow tube of the kit can be a single-use hollow tube In this case, the connection means are so useful that the mounting of the hollow tube on the reservoir is irreversible
• the hollow tube of the kit can also be a multipurpose hollow tube, which after having been mounted on a first tank of the kit, can be detached from said first tank to be mounted on a second tank, preferably after cleaning
• the transport tank of the kit according to the invention can be a deflatable bag, said bag being advantageously surrounded by one or more mechanical protection overpacks, such as net or flexible fabric providing mechanical resistance and / or rigid box (freestanding), preferably made of cardboard, or a wire basket
• mechanical protection overpacks such as net or flexible fabric providing mechanical resistance and / or rigid box (freestanding)
• net or flexible fabric providing mechanical resistance and / or rigid box (freestanding)
• preferably made of cardboard or a wire basket
• the term “yeast cream” or “baker's yeast cream” relates to a liquid, typically aqueous, suspension of live baker's yeast cells, this suspension having a dry matter content of at least 12% in mass and generally between 12 and 50% by mass (extended definition), that the yeast cream may be a baker's yeast cream with a dry matter content greater than 25% by mass, but that d he yeast cream preferably has a dry matter content between 12 and 25% by mass (normal definition), and more preferably between 15 and 22% by
• said yeast cream may contain, in addition ingredients, additives or processing aids having a role in improving bread making and / or a role in maintaining the homogeneity of the suspension composed by the mixture thus obtained
• Said ingredients, additives or processing aids improving bread making are, for example, taken alone or in combination, oxidants such as ascorbic acid, reducing agents such as L-cysteine, enzyme preparations having one or more enzymatic activities such as preparations of amylase (s), xylanase (s), l ⁇ pase (s) ) and / or phosphol ⁇ pase (s), oxidase (s) such as, for example, glucose oxidase
• oxidants such as ascorbic acid
• reducing agents such as L-cysteine
• enzyme preparations having one or more enzymatic activities such as preparations of amylase (s), xylanase (s), l ⁇ pase (s) ) and / or phosphol ⁇ pase (s),
• Figure 1 shows a vertical and side section of a first embodiment of the device according to the invention
• Figure 2 shows a front view with partial cutaway of another embodiment of the device
• FIG. 3 represents a perspective view of an embodiment of the device comprising two exchangeable transport tanks
• the device for dosing stabilized baker's yeast cream comprises a refrigerating compartment 10 provided with a door 1 1
• the temperature at interior of the refrigeration chamber 10 is adjusted to approximately 3 ° C.
• a deflatable bag 20 containing stabilized yeast cream 21 is located inside the refrigerating compartment 10 According to the embodiment illustrated in FIG. 1, the deflatable bag 20 is located in a rigid cardboard box 22
• the air bag 20 is suspended in the refrigeration compartment 10 To this end, eyelets 23 are provided in the air bag 20 and the refrigeration compartment 10 is provided with hooks 12 which enter the eyelets 23 of the bag 20
• the outlet opening 24 of the deflatable bag 20 is located at the bottom of the refrigerating compartment 10
• a rigid plastic ring 25 surrounds the outlet opening 24 which ends in a hollow tube 26 made of flexible material
• Said hollow tube 26 constitutes the passage of outlet for the yeast cream dosage and ends in the withdrawal opening 27
• An opening / closing mechanism 30 makes it possible to open the outlet passage for the withdrawal of the yeast cream by releasing the flexible hollow tube 26 and also allows, after the withdrawal of the quantity of yeast cream desired, to close the outlet passage by pinching the flexible hollow tube 26 so as to prevent the yeast cream from flowing from the deflatable bag 20
• the bag 20 is a deflatable bag, there are no gas bubbles entering the bag 20 in compensation for the volume of dose yeast cream
• the yeast cream 21 remaining in the bag 20 is thus preserved in the best conditions hygienic ions According to the opening / closing mechanism 30 of the device illustrated in FIG.
• the outlet passage is opened and closed by means of a lever 31
• the lever 31 By pushing said lever back, for example by means of the container in which one wants to collect the metered quantity of yeast cream, the lever 31 frees the outlet passage so that the yeast cream flows from the withdrawal opening 27
• the lever 31 By releasing the lever 31, for example by removing the container, the lever bears again against the flexible hollow tube 26, and thus closes the outlet passage FIG.
• the device is provided with a weighing means 40 By the keyboard of said weighing means 40, the baker enters the desired quantity of yeast cream
• a control station (not shown) activates the automatic opening of the outlet passage by the opening / closing mechanism 30
• the control station actuates the closing automatic exit passage by the opening / closing mechanism 30
• the device is provided with an optical system 50 for detecting the presence of a container 41, the control station actuating the opening of the outlet passage only when the detection system 50 detects the presence of a container 41 below the withdrawal opening 27
• the device is provided with a safety means detecting yeast cream flows not picked up by a container.
• a detection means can be in the form of a collecting basin 60 below the outlet opening 27, said tank 60 being provided with a level detector, the control station actuating the closing of the outlet passage upon detection of a predetermined level of liquid in the collecting tank 60
• FIG. 3 shows a device according to the invention mounted on casters, the refrigerating compartment of which contains two exchangeable transport tanks containing stabilized baker's yeast cream.
• the refrigerating compartment is designed so as to be able to accommodate two transport tanks according to the invention of the bag-in box type Said transport tanks are supplied to the baker in the form of a kit according to the invention comprising on the one hand one or more transport tanks containing yeast cream stabilized bakery and on the other hand one or more flexible hollow tubes 26
• the baker mounts the hollow tube 26 on the transport tank so as to form an outlet passage for the cream yeast contained in the tank
• the hollow tube 26 is detached from the tank see to be reassembled on a new transport tank after cleaning As illustrated on the left side of FIG.
• the front part of the opening / closing mechanism 30 can be dismantled or opened to facilitate the extraction of the emptied transport tank and the insertion of a new full transport tank, after which the front part of the opening / closing mechanism 30 is replaced or closed.
• the rigid cardboard box 22 in which the deflatable bag is located is provided with a series. openings 28 allowing the baker to visually check the level of the stabilized yeast cream present in the transport tank This visual verification is further facilitated when the door 11 of the refrigeration chamber is transparent opposite this series of openings 28
• the rigid box 22 is also provided with a detection means 29a, 29b making it possible to check whether the reservoir and the baking yeast cream which it contains have been kept at a temperature low enough to allow good preservation of the cream, especially during transport and storage of the filled tank
• the part 29a of the detection means gradually changes color so as to alert the baker or his supplier
• the device is also provided with an indicator 13 of the temperature inside said refrigerating compartment 10, as well as an alarm 14a and b warning the baker when the temperature inside the refrigerating compartment 10 does not correspond to the temperature range determined for the storage of the yeast cream, for example due to a breakdown of the cooling system
• this he alarm consists of two light indicators 14a and b, the green indicator 14a being lit when the temperature inside the refrigerating compartment 10 is within this temperature range, the red indicator 14b being lit in the opposite case
• This alarm can be replaced or supplemented by an audible alarm system
• the manual lever 31 of the opening / closing mechanism 30 makes it possible to open and close the outlet passage formed by the hollow tube 26
• the front part of the opening / closing mechanism 30 can be temporarily removed or opened to facilitate placing in place of a new tank in the refrigeration compartment 10
• the bag 20 can also be overpacked in a flexible overpack, such as a net or fabric type overpack, made of resistant material providing mechanical protection to the bag, this variant not being shown in the figures

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• Baking, Grill, Roasting (AREA)

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• 2003
  • 2003-11-21 DK DK03778330.5T patent/DK1567445T3/da active
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  • 2003-11-21 CA CA2542318A patent/CA2542318C/fr not_active Expired - Lifetime
  • 2003-11-21 AU AU2003285342A patent/AU2003285342B2/en not_active Expired
  • 2003-11-21 US US10/535,844 patent/US10189694B2/en active Active
  • 2003-11-21 EP EP03778330A patent/EP1567445B1/de not_active Expired - Lifetime
  • 2003-11-21 PL PL376230A patent/PL206758B1/pl unknown
  • 2003-11-21 WO PCT/EP2003/013086 patent/WO2004048253A1/fr not_active Ceased
  • 2003-11-21 RU RU2005119638/12A patent/RU2329194C2/ru active
  • 2003-11-21 BR BR0315690-7A patent/BR0315690A/pt active IP Right Grant
  • 2003-11-21 ES ES03778330T patent/ES2385476T3/es not_active Expired - Lifetime
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  • 2003-11-21 AT AT03778330T patent/ATE552208T1/de active
  • 2003-11-21 MX MXPA05005473A patent/MXPA05005473A/es active IP Right Grant
• 2005
  • 2005-05-23 MA MA28295A patent/MA27529A1/fr unknown
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