FR2670990A1 - Support for cooking food products such as bread - Google Patents

Abstract

The invention is composed of a support made from a material which is a good conductor of heat (3), bent into the shape of a cell including a wide flat part (4) extended by two radii, delimiting a zone within the angle (6). This zone is micro-perforated to allow the fermentation gases to escape. A vertical part, delimited by the angle (7) and which is symmetrical remains made of solid material allowing the bread which has come close to them to be cooked by thermal conductivity. This support is strung, along with similar supports, on horizontal rods (2), the number of which depends on the capacity of the oven. The rods (2) are themselves joined together at a height (H) making it possible to promote cooking at the bottom or at the top, on longitudinal crossmembers (1) acting as a frame for the assembly.

Description

The present invention relates to cooking supports for food products such as bread in the form of baguettes for example, treated in ovens of the fixed or mobile trolley type.

The supports generally used, whether they are made of metal or other, are locally deformed by rolling, in the shape of a radiated section, as many times as the capacity of said support will include baking sticks.

To allow the fermentation to evacuate the gases, the material constituting the sup
ports is perforated over its entire surface, much more than necessary, thus losing the advantage of better thermal conductivity of solid metal.

Furthermore, the part of metal in direct contact and supporting the baguette having a radiated shape, this shape will be reproduced on the baguette during cooking making it unstable in its natural equilibrium placed on a table.

The subject invention makes it possible inter alia to eliminate these drawbacks, associated with rack cooking ovens comprising a vaulted heating zone, for cooking from above, a sole heating zone for cooking from below.

The cooking supports in question consist of a strip of material that is good conductor of heat in a curved section providing between two folding spokes a wide horizontal flat zone. The two rays being extended vertically by a short straight zone. flat and the radiated ones are micro-perforated to satisfy the fermentation conditions.

Each rod thus has its own independent support, pinned by its ends on two cylindrical rods allowing it to be disposed at will to adapt as best as possible to the size of the oven.

Said rods are assembled on longitudinal crosspieces, at a high point chosen as a function of the relative degree of cooking between the sole and the arch, according to the consumer's desire.

Knowing that the baguette in its shaping phase has a low volume, resulting in a reduced section, it is advantageous to increase the capacity of the oven to replace the curve of the baking support with a straight line as described above. to radiate widely the channel receiving the baguette which, by developing through fermentation, will reach the vertical limit of the radius.

It is thus seen that the need for micro-perforation sarrarr there there, nothing more.

From the cooking phase, the baguette, by its swelling, comes into immediate contact with the non-perforated vertical part of the cell, ensuring by thermal conductivity the cooking of the blanks thus very close to the blanks of the neighboring baguette, also contributing to the increase in capacity.

The degree of cooking is appreciated by the regularity of the color of the crust, the fact of homogenizing the aspect by direct conductivity - in addition to radiation is a source of energy saving, and guarantees better conservation of the bread
For the sake of understanding, the drawings attached by way of example only, shown
feel a mode of carrying out the invention.

Plate 1 FIG 1 is a sectional view of two cooking supports side by side
paperback on one of the cross tigers assembled at 11 one of the two longi crosspieces
tudinal, baguettes with the maximum permissible section before the start of fermentation
tion. FIG 2 plan view of the above sector without the breads.

board 2 FI 3 seen in section in the arrangement similar to above, but the bread having fermented is at the start of baking, taken between the vault baking zone and the sole baking zone, the support being in support on a slide. FIS 4 section of cooked baguettes
Two longitudinal crosspieces, right and left, of which the left is the only one represented
felt in (1), are connected by two transverse rods front and rear, of which
single front is shown in (2) at a height (H) so that the
support being introduced into the oven on a trolley of which only the slide
holding (10) is shown, the rod (8-9) is at a distance (17) from
the floor heating resistance (11 -12) preferably defined at this value.

The heating resistances in the vault are fixed and shown in (13-14)
The cooking support (3) of which a similar one has been shown to its right in
which is a loaf (9), can itself be attached to others at will, is arched by memorizing a flat base (4) and a reinforcing ply (5).

Said support is micro-perforated over its entire length, but only in the
zone defined by the angle (6) through which the fermentation gases from the bread escape.

 The area defined by the angle (7) and its symmetry remain in solid material.

At the end of fermentation, the bread (8-9) increases in section such as the representation
(18-19) in dotted lines, partially marrying the vertical part of the
support (3). During baking, the bread has slightly increased in size as shown
full line feeling of sections (18-19), under the influence of radiation
direct (15) in the vault and (16) for the sole, the impact of which has been favored
relative to each other by the choice of dimension (H).

The radian sole effect whose resistances are closer to bread than those
arch, is therefore important and compensates for losses by conductivity of the perforated area, balancing the thermal distribution giving a homogeneous droppings and
a form free of tensions during the cooling phase of the baked bread.

When cold, the baguettes thus retain this flat base shape such (20-21).

This may not be the case for the top crust whose geometry is
anyway disturbed by the traditional burst.

The cooking supports according to the invention are more particularly intended for
baking breads or similar food products arranged on the glis
trolleys introduced into suitable ovens.

Claims (5)

- CLAIMS 10-Baking supports for food products such as bread, characterized in that they are independent of each other (3), they can be combined by simple broaching on rods (2) according to the capacity of the oven. 20-Supports according to claim 1 characterized in that the support rod is assembled to longitudinal crosspieces (l) at a height H allowing to choose  according to the relative cooking level sole / votte.  30-Baking supports according to claim 1 characterized in that their honeycomb shape has a large flat part (4) allowing good seating of baked breads. 40-Cooking supports according to claim 1 characterized in that the micro-perforations intended for the evacuation of fermentation gases are limited to the part defined by ltangle (6).  50 -Supports according to claim 4 leaving in solid material, good heat conduction the pseudo vertical parts delimited by the angle T (7) allowing the cooking of the blanks by thermal conductivity. 60 -Supports according to claim 5 eliminating any risk of contact of the breads during baking thanks to this area of the angle (7), improving the capacity of  baking in the oven.