FR2230152A5 - Conditioned cabinet for controlled dough fermentation - with limited air circulation around heating and cooling devices - Google Patents

Conditioned cabinet for controlled dough fermentation - with limited air circulation around heating and cooling devices

Info

Publication number
FR2230152A5
FR2230152A5 FR7318078A FR7318078A FR2230152A5 FR 2230152 A5 FR2230152 A5 FR 2230152A5 FR 7318078 A FR7318078 A FR 7318078A FR 7318078 A FR7318078 A FR 7318078A FR 2230152 A5 FR2230152 A5 FR 2230152A5
Authority
FR
France
Prior art keywords
cabinet
sepd
shelves
cooling devices
fermentation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
FR7318078A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DROUET JEAN CLAUDE
Original Assignee
DROUET JEAN CLAUDE
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DROUET JEAN CLAUDE filed Critical DROUET JEAN CLAUDE
Priority to FR7318078A priority Critical patent/FR2230152A5/en
Application granted granted Critical
Publication of FR2230152A5 publication Critical patent/FR2230152A5/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise

Abstract

Air-conditioned, temp.-regulated cabinet, for use in the bakery industry for the preservation and fermentation of prods. for mfr. into bread, consists of a number of horizon-tal compartments sepd. from each other by shelves. The front edges of the shelves are sepd. from the door by a vertical space which acts as a chimney. The rear ends of the shelves are connected to the back wall which is itself sepd. from the back of the cabinet by a space which forms a vertical air inlet passage. A cooling coil, fed from the refrigerator, passes through each compartment. Two resis-tance heaters are installed at the rear of the wall, while a fan circulates the air around the heating or cooling devices, as desired, and through the calibrated orifices in the wall. The cabinet assures the best conditions in a constantly homo-generous atmos. to maintain the dough either in a state of inhibited fermentation or in conditions which favours its deve-lopment.
FR7318078A 1973-05-18 1973-05-18 Conditioned cabinet for controlled dough fermentation - with limited air circulation around heating and cooling devices Expired FR2230152A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7318078A FR2230152A5 (en) 1973-05-18 1973-05-18 Conditioned cabinet for controlled dough fermentation - with limited air circulation around heating and cooling devices

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7318078A FR2230152A5 (en) 1973-05-18 1973-05-18 Conditioned cabinet for controlled dough fermentation - with limited air circulation around heating and cooling devices

Publications (1)

Publication Number Publication Date
FR2230152A5 true FR2230152A5 (en) 1974-12-13

Family

ID=9119547

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7318078A Expired FR2230152A5 (en) 1973-05-18 1973-05-18 Conditioned cabinet for controlled dough fermentation - with limited air circulation around heating and cooling devices

Country Status (1)

Country Link
FR (1) FR2230152A5 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2595912A1 (en) * 1986-03-19 1987-09-25 Cosmao Sa Expl Procedes Baker's prover, particularly for frozen dough
EP0492765A1 (en) * 1990-10-31 1992-07-01 Tatsukiyo Otsuki Process for thawing, maturing and fermenting frozen dough for preparing bread

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2595912A1 (en) * 1986-03-19 1987-09-25 Cosmao Sa Expl Procedes Baker's prover, particularly for frozen dough
EP0492765A1 (en) * 1990-10-31 1992-07-01 Tatsukiyo Otsuki Process for thawing, maturing and fermenting frozen dough for preparing bread
US5156869A (en) * 1990-10-31 1992-10-20 Tatsukiyo Otsuki Method and apparatus for processing foods

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