Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
  • A21B1/00—Bakers' ovens
  • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
  • A21B1/46—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces suspended from an endless conveyor or a revolving wheel
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
  • A21B7/00—Baking plants
• • G—PHYSICS
  • G07—CHECKING-DEVICES
  • G07F—COIN-FREED OR LIKE APPARATUS
  • G07F11/00—Coin-freed apparatus for dispensing, or the like, discrete articles
  • G07F11/46—Coin-freed apparatus for dispensing, or the like, discrete articles from movable storage containers or supports
  • G07F11/58—Coin-freed apparatus for dispensing, or the like, discrete articles from movable storage containers or supports the articles being supported on or by endless belts or like conveyors
• • G—PHYSICS
  • G07—CHECKING-DEVICES
  • G07F—COIN-FREED OR LIKE APPARATUS
  • G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
  • G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
  • G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
• • G—PHYSICS
  • G07—CHECKING-DEVICES
  • G07F—COIN-FREED OR LIKE APPARATUS
  • G07F9/00—Details other than those peculiar to special kinds or types of apparatus
  • G07F9/10—Casings or parts thereof, e.g. with means for heating or cooling
  • G07F9/105—Heating or cooling means, for temperature and humidity control, for the conditioning of articles and their storage

Definitions

• the present invention relates to a device for preserving, cooking and dispensing dough products, especially bakery products, more particularly suitable for dough pieces.
• the bakery business has changed significantly due to changes in consumer behavior as consumers seek fresh, crisp bread at any time and place.
• this point of sale always requires at least one employee so that the constraints related in particular to the regulation of the working time impose hours of opening which are not extensible. As a result, the consumer may not be able to buy bread at certain times of the day, especially at night.
• the present invention aims at overcoming the drawbacks of the prior art by proposing a preservation, cooking and dispensing device.
• Automatic dough products especially bakery products to offer a hot and crisp quality product at any time.
• the subject of the invention is a device for the preservation, cooking and automatic dispensing of dough-based products, in particular breads, characterized in that it comprises a frozen-product storage zone, an cooking with at least one source of short infrared waves of less than 2 ⁇ m wavelength so as to obtain a fast cooking.
• FIG. 1A is a schematic representation of the storage and cooking device being loaded
• FIG. 1B is a diagrammatic representation of the preservation and cooking device being produced with the distribution of a loaf
• FIG. 1C is a schematic representation of the preservation and cooking device being produced without bread dispensing.
• FIG ID is a schematic representation of the storage device and cooking at the end of cooking
• FIG. 1E is a schematic representation of the reset preservation and cooking device, ready for distribution of bread
• FIG. 2 is a front view of a dough in a cell
• FIG. 3 is a side view of a cell
• FIG. 4 is a section schematically illustrating a device according to the invention
• FIG. 5 is a section illustrating in detail the cooking and cooling means
• FIG. 6 is a section illustrating in detail another variant of the cooking zone
• FIG. 7 is a section illustrating in detail another variant of the cooking zone
• FIG. 8 is a half view from above illustrating a support
• FIG. 9 is a cross section of a support.
• a device for preserving and cooking dough products especially bakery, more particularly suitable for bread.
• the device comprises an area 12 for storing frozen dough pieces, optionally a zone 14 for pushing or relaxing dough pieces (not shown), a cooking zone 16 and preferably a zone 18 for cooling the baked bread.
• the device may comprise a zone of conditioning under a controlled atmosphere of the bread.
• the purpose of the storage zone 12 is to keep the frozen dough pieces at a negative temperature, for example of the order of -10 to -20 ° C. C to block the dough so that it does not ferment. The dough pieces can remain in this zone 12 without any modification of their structures.
• the dough can pass through the zone 14 of expansion which aims to keep the dough at a growth temperature, for example of the order of 18 ° C.
• a growth temperature for example of the order of 18 ° C.
• the fermentation develops homogeneously in all the dimensions of the dough.
• the dough is subjected to a positive cold prior to the expansion zone, for example of the order of +2 to + 4 ° C so as to defrost the dough at heart without the fermentation does not start.
• a defrosting zone 20 may be provided between the freezing storage zone and the expansion zone.
• the expansion zone 14 comprises two parts 14.1 and 14.2 to improve the lift.
• the dough in the first part 14.1, the dough is subjected to a first expansion temperature, for example of the order of 17 0 C, while in the second part 14.2, the dough is subjected to a second expansion temperature greater than the first, for example of the order of 25 ° C.
• each pole must remain in the relaxation zone 14 for a predetermined duration of the order of 4:30.
• the dough pieces enter the cooking zone 16.
• the dough is transferred directly into the cooking zone 16 at the outlet of the storage zone.
• At least one source of short infrared waves is used so as to obtain rapid cooking.
• This type of cooking only cooks the dough, which makes it possible to avoid making an insulated and permanently heated cooking module.
• the source emits short infrared waves of less than 2 ⁇ m wavelength, and preferably of the order of 1 ⁇ m to 1.4 ⁇ m wavelength.
• This type of radiation makes it possible to increase the temperature very rapidly and to go from 0 to 800 ° C. in a few seconds.
• the cooking zone 16 comprises three wave sources 22 arranged at 120 ° to be able to irradiate the dough (s) may (s) to be immobilized (s) substantially in the middle of the three sources 22, as illustrated in Figure 5.
• the cooking zone 16 may comprise four sources 22, two disposed above the element to be cooked and two others below. The sources are separated from the cooking element of a disfance of the order of 10 to 16 cm, preferably of the order of 13 cm, the top sources being spaced apart by about 20 to 25 cm, and being separated from each other by a greater distance than those below. In this case, the sources have a power of the order of 3000W each.
• the cooking zone 16 comprises a plurality of sources 22 reported on half-cylinder supports, one placed above the element to be cooked and the other below.
• the support of the top can pivot so as to disengage the element to be cooked as shown in phantom in FIG. 7.
• the support of the top comprises six sources and the support from below three sources and have a radius of curvature of the order of 14 cm.
• each source has a power of the order of HOOW.
• each source is in the form of an elongated lamp, extending substantially parallel to the element to be cooked.
• the lamp comprises two filaments with a metal reflector.
• the cooking zone 16 comprises means 24 for generating a flow of air at the level of the dough at least during the cooking to obtain a cooking heart and a crust not too hard.
• the air flow is generated at one end of the element to be fired and flows substantially parallel to the element to be fired.
• the loaves enter the zone 18 of cooling, medium means
• At least one air flow are provided in the cooling zone 18.
• the fired product is poured on an inclined plane 28 with a bottom abutment.
• the device according to the invention is in the form of a cabinet.
• the walls of the storage area 12 are adequately insulated to limit heat loss.
• a door 30 is provided to allow the introduction of dough in the storage area.
• the device according to the invention comprises in the upper part a cooking zone 16, and possibly a cooling zone 18.
• the device of the invention is in the form of a vending machine and comprises a coin mechanism (not shown) which controls the cooking.
• the device comprises at least two conveyors to ensure the transfer of products from the storage area to the distribution area.
• the storage area 12 comprises a first conveyor 32 in the form of a noria, with two parallel chains 34 arranged along the path of the products between which are arranged supports 36 for the products.
• the supports 36 are in the form of at least one wave or half cylinder, as illustrated in FIGS. 2 and 9.
• Each support 36 comprises at each of its ends a bearing surface 38 with at the free end a housing 40 with a lateral opening allowing the introduction of a finger 42 linked to one of the chains 34.
• each support is made of aluminum alloy preferably loaded with magnesium in order to increase the rigidity.
• These supports have a thickness of the order of 1 mm, a length of the order of 800 mm and a depth of the order of 30 mm.
• the support 36 may be connected to a single end 43 by appropriate means such as a hook for example.
• the device also comprises a second conveyor 44 capable of ensuring the transfer of at least one support from the first conveyor 32 to the distribution zone, said at least one support 36, transferred by the second conveyor 44, being capable of mark a pause at the cooking zone 16.
• the second conveyor comprises two parallel chains 46 in a loop that can be arranged on either side of the supports.
• Each chain 46 comprises hooks 48 arranged vis-à-vis so as to grip the supports, the dimensions of the hooks 48 being adapted to those of the spans 38.
• the device comprises means for causing the tilting of the supports 36 at the level of the distribution zone.
• the device comprises a fixed stop at the level of the distribution zone against which it is likely to take support a finger 50 provided at at least one end of the support, offset from the scope 38.
• passage openings are provided at the partition walls, said openings having doors or flexible walls deformable to allow the passage of the supports, while limiting the heat losses including at the level of the storage area 12.
• the device of the invention also comprises control means for controlling the temperatures in the different zones and in particular the emission of the radiation in the cooking zone as well as for controlling conveyors.
• a first phase an operator loads the dough device by placing them on supports 36 by pressing the belly of the dough against the wall of the support.
• the first conveyor 32 scrolls step by step while the second conveyor 44 is stopped.
• the loading is carried out until all the supports comprise at least one dough.
• the first conveyor 32 is preferably immobilized so that a product to be cooked is present on the support disposed at the second conveyor 44.
• the second conveyor 44 When a customer orders a product, the second conveyor 44 is set in motion. By scrolling, the hooks 48 grip at least one support 36 and the translate to the cooking zone 16. When a product is placed in the cooking zone 16, the second conveyor stops scrolling.
• the wave sources 22 are activated at least at the moment when the product is immobilized in the cooking zone 16.
• the product irradiated by the waves is cooked in 30 seconds.
• a flow of air is projected on the product at least during part of its cooking.
• the second conveyor 44 After cooking, the second conveyor 44 is set in motion again. Depending on the case, the support may mark a downtime or not at the zone 18 cooling.
• the cooling means 26 are preferably activated in an ad hoc manner when the product is present at the right of the cooling means. After cooling, the second conveyor 44 translates the support into the dispensing zone at which it tilts causing the product to fall on an inclined plane accessible to the customer.
• the device may comprise a bag dispenser.
• the distribution points can be multiplied in the manner of other vending machines.
• the baking of the dough can be done not in static as previously described, the dough marking a stopping time during cooking, but continuously.
• the dough passes continuously under the wave sources 22, the speed of scrolling being adapted according to the desired cooking, in this case the wave sources are in the form of elongated lamps arranged according to the direction scroll of bread.
• a first phase an operator loads the device dough by placing them in each of the cells 36 by pressing the belly of the pole against the wall of the cell, as shown in Figure IA.
• the first conveyor 32 scrolls step by step while the second conveyor 44 can be stopped.
• the loading is carried out until a sensor 52 disposed at the outlet of the freezer storage zone 12 detects the presence of a dough in the cell disposed just before the exit of said zone .
• the loading is carried out until a sensor 54 disposed at the outlet of the zone defrosting detects a dough in the cell disposed just before the exit of said zone.
• the two conveyors scroll step by step and have synchronized advances. The advance of the conveyors is adjusted so that each dough remains for an adequate duration in the zone of relaxation.
• the dough pieces are transferred from the first conveyor to the second conveyor by pivoting the cell of the first conveyor disposed in line with the tilting means. During transfer, the orientation of the dough is changed. Thus, the doughs rest on the sole at the level of the cells of the second conveyor.
• the doughs cross the zone 14 of relaxation and remain in this zone for a suitable duration to obtain the required shoot.
• the dough passes through the cooking zone 16 where they are cooked.
• the breads are cooled in zone 18 and optionally packaged.
• a coin is introduced into the coin mechanism, a loaf is evacuated at an exit door 56, as illustrated in FIG.
• the packaged bread remains in the cell and continues the path formed by the loop of the second conveyor, as shown in Figure IC.
• the first conveyor can stop scrolling when all the cells of said conveyor are empty. As illustrated in FIG ID, when the packaged breads remain on the second conveyor, the operation of the cooking zone 16 is stopped so that when the first cell loaded with a packaged bread enters said zone, the temperature is not too much high. Preferably, the operation of the cooking zone is stopped when the last bread is baked. Finally, when no customer introduces room, the second conveyor scrolls until the first bread is disposed at the right of the outlet, as shown in Figure IE. After cooking the last bread, the advance of the second conveyor can be accelerated to reset the device.
• the breads can enter a conditioning zone at the outlet.
• the bread is brought back to a temperature of about twenty degrees, it is put in a preferably sealed pocket.
• This pocket is opened by means of a funnel ending with a funnel-shaped spout, in order to facilitate the introduction of bread into the pocket.
• a neutral gas or a modified atmosphere is injected in order to modify the components of the gas trapped in the bag with the bread.
• a gas rich in nitrogen is used.
• Packaging in a neutral or modified atmosphere keeps the bread fresh and crisp for several hours or even several days after cooking.
• the device may not include a relaxation zone, especially when precooked dough pieces are used.
• the device of the invention can be used by adapting the supports for the distribution of other dough products such as pizzas for example.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Physics & Mathematics (AREA)
• General Physics & Mathematics (AREA)
• Manufacturing And Processing Devices For Dough (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (3)

Publications (1)

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ID=36916821

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• 2006
  • 2006-02-17 EP EP06709336A patent/EP1848279A2/de not_active Withdrawn
  • 2006-02-17 US US11/816,347 patent/US20090205509A1/en not_active Abandoned
  • 2006-02-17 WO PCT/FR2006/000366 patent/WO2006087478A2/fr active Application Filing

Non-Patent Citations (1)

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