FR2937501A1 - DEVICE FOR PRESERVING, COOKING AND AUTOMATICALLY DISPENSING PASTA PRODUCTS, IN PARTICULAR BREADED PRODUCTS - Google Patents

Abstract

The object of the invention is a device for storing, cooking and automatic dispensing of dough products that can be baked, in particular breads, comprising an uncooked product storage zone and a cooking zone and dispenser with a lower oven and a trolley capable of translating a product from said storage zone to a dispensing zone, characterized in that it comprises means (82) for dispensing the product. baked pivoting about a substantially horizontal axis so as to tilt said distribution means (82) from a substantially horizontal position to a substantially vertical position.

Description

DEVICE FOR PRESERVING, COOKING AND AUTOMATICALLY DISPENSING PASTA PRODUCTS, IN PARTICULAR BREADED PRODUCTS

The present invention relates to a distributor for the preservation, cooking and automatic dispensing of dough-based products, in particular breads. Such a device is described in particular in patent application WO-2006/087478.

It includes a frozen dough storage area and a cooking and distribution area. The storage zone comprises a conveyor in the form of a noria with two parallel chains between which are arranged supports in the form of a half-cylinder each. During filling, the dough pieces are placed on the supports via a reduced opening in order to limit thermal losses. For this purpose, it is necessary to scroll the conveyor to place each support to the right of the opening to deposit a dough. Therefore, this operation is relatively long. In addition, storage in the form of a noria does not optimize storage. Finally, the chains being relatively long given the number of supports, the voltage of said chains can be problematic and unreliable. According to this document, the cooking and dispensing zone comprises a second conveyor with at least one support which is translated from a first point at which it receives a dough from a support of the first conveyor and a second distribution point at the from which the user can recover his bread. Between these two points, the support with its dough stops in an oven. Advantageously, means for cooling the baked bread can be provided between the oven and the distribution point. At the point of distribution, the baked bread is poured on an inclined plane accessible to the user.

This method of distribution is not satisfactory because the crumbs and various debris tend to accumulate there which is not very hygienic. Therefore, it is necessary to provide a mechanism for regularly cleaning this part of the machine which tends to complicate and increase its manufacturing and maintenance costs.

Also, the present invention aims to overcome the disadvantages of the prior art by providing a storage device, cooking and distribution of loaves of simple design for hygienically distributing bread. To this end, the subject of the invention is a device for storing, cooking and automatic dispensing of dough products that can be baked, in particular breads, comprising a storage area for uncooked products and a cooking zone. cooking and distribution with a lower oven and a trolley capable of ensuring the translation of a product from said storage area to a distribution zone, characterized in that it comprises means for dispensing the cooked product pivoting about a substantially horizontal axis so as to tilt said distribution means from a substantially horizontal position to a substantially vertical position. Other features and advantages will become apparent from the following description of the invention, a description given by way of example only, with reference to the appended drawings in which - FIG. 1 is a front view of a device according to the invention - Figure 2 is a perspective view of a storage cabinet according to the invention without the front face, - Figure 3 is a diagram illustrating the destocking mode dough pieces according to one embodiment of the invention, - FIG. 4 is a perspective view illustrating in detail a variant of the means for discharging dough pieces; FIG. 5 is a perspective view of a part of a conveyor making it possible to evacuate a dough from the storage area; FIG. 6 is a perspective view illustrating an outlet opening of the storage cabinet; FIG. 7 is a view of the cooking and dispensing cabinet without its front and the control means, FIG. a diagram illustrating the different positions of a carriage provided for conveying a dough in the cooking and dispensing cabinet, - Figure 9 is a perspective view illustrating a dough conveying carriage, - Figures 10A to 10C are diagrams illustrating the tilting of a basket associated with the conveying carriage, and - Figure 11 is a diagram illustrating the different positions of a tray distribution of a bread. In Figure 1, there is shown at 10 a storage device, cooking and automatic distribution of breads. Even though it is described for bread distribution, the present device can be used for similar products, namely dough-based and bake-ready. According to the illustrated variant, the device has a substantially parallelepiped shape and comprises at the front face of the control means and a coin mechanism of known type. These elements are common to other vending machines, they are not more detailed. Preferably, the device according to the invention consists of two separate cabinets placed next to one another. Thus, the device comprises a dough storage cabinet 12, illustrated in FIG. 2, and a cooking and dispensing cabinet 14, illustrated in FIG. 7, the two cabinets 12 and 14 being placed one against the other and each having an opening (illustrated in detail later) to allow the transfer of dough from one cabinet to another. This two-part configuration makes it easier to transport and set up dispensers according to the invention, while maintaining a large storage volume. As illustrated in Figure 2, the storage cabinet 12 comprises in the lower part means 16 for generating cold (not shown) surmounted by an insulated casing 18 in which are placed dough pieces. The storage cabinet 12 also includes a door 20 (not shown in FIG. 2) to allow the dough to be introduced into the insulated box 18. The dough pieces are stored horizontally on top of one another so as to form at least one 22. Advantageously, the box 18 comprises several columns of dough pieces. For this purpose, the housing 18 comprises in the upper part a metal frame having a plurality of uprights 24, a first series of vertical uprights at the front and a second series of vertical uprights at the rear, the spacing between two successive uprights the same series being adapted to accommodate the dough stacked on top of each other.

This configuration makes it possible to simplify the loading of the storage cabinet and possibly makes it possible to store and manage dough pieces of different types, dough pieces of the same type being stored on at least one column. Alternatively, the columns 22 may be separated by solid walls to provide a smooth surface and promote sliding of the dough. Preferably, each partition is made of a light material, for example a food plastic material.

According to one embodiment, each column 22 comprises at the loading face a door which is dedicated to it to individualize the opening of each column during filling and limit heat losses. The insulated casing 18 comprises under the columns a conveyor 26 for conveying a dough from a column towards the cabinet 14 for cooking and dispensing. Preferably, the conveyor 26 makes it possible to translate at least one dough in a direction substantially perpendicular to the longitudinal direction of a dough (greater dimension of the dough) when it is stored. This conveyor 26 comprises slides substantially horizontal and parallel to each other, extending in a direction substantially perpendicular to the longitudinal direction, and on which the dough can slide. In addition, at least one cleat 30 integral with a chain 32 makes it possible to push the dough pieces from one end of the slides 28 towards the cabinet 14 for cooking and dispensing. According to an embodiment illustrated in FIG. 5, the cleat 30 has a length slightly less than the distance between two slides and has a T-section whose head is connected to the chain 32 stretched between two pinions 34 placed at the ends of the slides 28, the pinions being arranged so that the upper strand of the chain is parallel to the slide and disposed substantially at their level or slightly lower. Depending on the case, two sets of cleats and chains can be provided. A motorization is provided to drive in rotation one of the pinions 34 and thus cause the translation of the dough. Alternatively, the chains 32 may be replaced by belts. Means for discharging the dough pieces on the conveyor 26 are placed under each of the columns. They are illustrated schematically in FIG. 3. In FIGS. 2 and 4, only a part of the mechanism is shown. For each column, the means for discharging the doughs comprise firstly in the lower part a hatch 36 capable of pivoting about an axis 38 extending longitudinally between a front upright and a rear upright, and secondly a tongue 40 pivotable about an axis 42, parallel to the axis 38, extending longitudinally between a front pillar and a rear pillar. The tongue 40 is disposed above the hatch 36, at a distance adapted from said hatch so as to isolate a single dough between the tongue 40 and the hatch 36. An actuator is provided for pivoting the hatch 36 between a position in which it protrudes into the column so as to support at least one dough and a retracted position in which it allows a dough to fall on the conveyor 26. An actuator is provided to rotate the tongue 40 between a position in which it comes protruding in the column so as to support the dough pieces of a column with the exception of that placed on the hatch 36 and another retracted position in which it retains no dough.

The rotational movements of the hatch 36 and the tongue 40 are coordinated so that when the hatch 36 is in the retracted position and drops a dough, the tongue 40 is in a projecting position so as to support the other dough pieces. the column. When the hatch 36 returns to the projecting position, the tab 40 momentarily takes the retracted position so as to allow passage to the dough pieces of the column so as to place a dough between the hatch 36 and the tongue 40. Preferably, an actuator allows to order two tabs or two hatches. According to an embodiment illustrated in detail in FIG. 4, for two adjacent columns, the tongues 40 are secured to the front upright and the rear pillar common to the two columns and a single actuator 44 is provided to control the rotational movement of the two tabs via a link 46 and a cam 48.

According to this embodiment, the tongues 40 are held in a stable position projecting in the columns by return means, for example at least one leaf spring for each tongue, a stop limiting for each tongue pivoting upwards.

The cam 48 is in the form of a disk portion that can pivot in a vertical plane and perpendicular to the longitudinal direction, about an axis 50 placed near or coincident with the axes 42 of rotation of the tongues 40. also comprises a slot 52 of oblong shape whose longitudinal axis is in an arc and in which can move a first pin secured to the right tab and a second pin integral with the left tongue. The rod 46 connects the cam 48 to the actuator 44, and more particularly to an eccentric integral with the axis of rotation of a motor used as an actuator for example, so as to cause an oscillating rotation movement of said cam around its pivot axis 50. Thus, when the cam 48 pivots counterclockwise, it causes in its rotation the tab 40 on the left which takes a retracted position. At the same time, the pin of the right tab travels in the light 52 so that the left tab does not rotate and maintains its projecting position in the column.

When the cam 48 pivots in the clockwise direction, it causes in its rotation the right tab 40 which takes a retracted position. At the same time, the pin of the left tab is flowing in the light 52 so that the left tab does not pivot and maintains its projecting position in the column. A similar mechanism may be provided for hatches 36.

Of course, the invention is not limited to this embodiment means for discharging the dough stored in the columns on the conveyor 26. For a pair of adjacent columns, at least one plate with teeth 54 projecting into the columns makes it possible to orient the dough pieces and to press the undersides of the dough pieces against the amount opposite to the teeth 54. This configuration allows the dough to be placed on the conveyor 26 with its sole facing downwards. In order to favor the arrangement of the dough pieces on the conveyor 26 with the sole facing downwards, the conveyor can be driven rapidly forward when the dough falls, so that when the dough falls on the wafer the movement of the conveyor forces it to rest on his sole. To obtain this result, another solution may consist in inclining at least the end of the columns so that when opening the hatch, the dough always falls on the sole. To prevent jamming of a dough at the tabs 40, it is possible to provide for each column instead of a single tab two half-tongues vis-à-vis which preferably operate with a slight shift to avoid the jamming of the dough. This configuration can be adapted to the doors 36. When the dough falls on the conveyor 26, it is pushed towards an opening 56, substantially rectangular, passing through the wall of the storage cabinet contiguous against the cooking cabinet and dispensing and communicating with an opening 58 formed in the corresponding wall of the cooking and distribution cabinet visible in Figure 7. Preferably, the slideways 28 of the conveyor 26 are inclined downwards at the opening 56 to facilitate gravity movement of the dough from the storage cabinet to the cooking and dispensing cabinet. According to a variant illustrated in FIG. 2, an inclined plate 60 can be added to the levels of the inclined ends of the slideways 28. As illustrated in FIG. 6, an insulating door 62 makes it possible to seal the opening 56 in order to reduce the heat losses. . According to one embodiment, the door is articulated by means of at least one hinge provided at the upper edge of the opening 56, an actuator 64 controlling the pivoting of the door 62 and its opening at the time of passage of the dough. The opening time of the door must be as small as possible in order to reduce heat loss. Alternatively, the door 62 can translate vertically in the manner of a guillotine to reduce congestion.

The cabinet 14 for cooking and dispensing comprises in the lower part an oven 66 and a carriage 68 capable of ensuring the translation of the dough and bread from a drop-off point of a dough from the storage cabinet 12 to a distribution zone disposed opposite to the furnace 66. The furnace is not further described because it is known to those skilled in the art and described in particular in the document WO-2006/087478. According to one embodiment, the carriage 68 can move along two parallel rails 70 arranged horizontally, in a direction perpendicular to the longitudinal direction, one disposed at the front face and the other at the face. back.

The carriage 68 is made in two parts, a first part called support 72 in the shape of a U whose lateral branches 74 arranged parallel to the rails 70 comprise rollers 76 able to roll on and possibly under the rails 70, and a second part in the form a basket 78 in which the dough to cook and then the baked bread.

The basket 78 can pivot relative to the support 72 about an axis 80 connecting the lateral branches, arranged longitudinally so as to tilt the bread in a tray 82 of distribution arranged in the longitudinal direction and pivotable about an axis 84 horizontal, perpendicular to the longitudinal direction, placed at the front face of the cooking and dispensing cabinet so as to present the baked bread vertically at an opening 86 formed at the front face of the cabinet cooking and dispensing (visible in Figure 1).

According to a simplified variant, the basket 78 may comprise a horizontal pivot axis, perpendicular to the longitudinal direction, placed close to the front face of the cooking and dispensing cabinet so as to present the baked bread vertically at the level of an opening 86 formed at the front face of the cooking and dispensing cabinet. In this case, the basket 78 also plays the role of distribution bin. The presentation of the bread in vertical position improves the hygiene of the device, no crumb or debris accumulating in the tray due to its pivoting upright.

Preferably, the basket 78 is perforated and obtained from a wire structure, comprising for example longitudinal rods 88 and transverse rods 90, visible in FIG. 9, the transverse rods having the shape of a U, of which the end of a first branch can pivot about the axis 80, the other branch being slightly inclined so as to be flared with respect to the first branch and extended by a portion of substantially horizontal rod and parallel to the base of the U The perforated form of the basket makes it possible to obtain an optimized baking of the bread. To avoid when cooking traces, we choose for rods 88 and 90 a diameter of about 4 mm.

Preferably, the dispensing tray 82 is not perforated so as not to allow access to the interior of the device during the presentation of the bread in vertical position via the opening 86. According to one embodiment, the tray is made from at least one plate with longitudinal and transverse U-shaped sections with flared branches, the peripheral upper edge of the tray 82 having a flat rectangular shape substantially identical to that of the opening 86. Advantageously, the opening 86 comprises at the bottom a stop 92 to limit the tilting of the bread forward towards a customer.

Preferably, a door 94 may be provided at the front of the cabinet to close the opening 86 and limit access to the interior of the device, said door being open or open only when the tray 82 is pressed against the front and has a bread in vertical position.

In the case of a basket 78 and a separate tray 82, means are provided to transfer the bread from the basket 78 to the tray 82. According to an embodiment illustrated in Figures 10A to 10G, the basket 78 can pivoting relative to the support 72 about an axis 80 connecting the lateral branches 74, arranged longitudinally. At least one stop is provided at at least one of the lateral branches 74, on which the basket 78 can rest to limit its pivoting and keep it in a horizontal position. At least one cam 96 is provided near the rails 70, preferably two cams near each end of the rails 70 in order to cause the basket 78 to tilt about the axis 80. For this purpose, the cam 96 comprises in part an inclined end 98 against which the basket can slide, the translation of said basket also causing the pivoting of said basket to the right of the cam (s) 96. Guide means are advantageously provided to guide the dough at the level of the opening 48 towards the basket, for example an inclined plate 100 (visible in Figure 7) and / or at the tray 82. Preferably, the passage from the cold part to the hot part is operated so as to avoid a change of orientation of the dough which must rest on its sole during cooking. Preferably, the basket 78 is translated into a plane corresponding to that of the slides 28 and is placed in the extension 25 of said slides during the transfer of a dough. The cooking and distribution cabinet also comprises actuators for controlling the translation of the carriage 68, the rotation of the tray 8 and the opening of the possible door at the opening 86.

The various actuators of the cabinets 12 and 14 are advantageously controlled by control-command means for coordinating the different movements. Advantageously, means for cooling the just-baked bread may be provided at the outlet of the oven, for example in the form of nozzles ejecting air.

Claims (10)

REVENDICATIONS1. Apparatus for storing, cooking and automatic dispensing of bakery-based dough products, in particular breads, comprising a zone (12) for storing uncooked products and a zone (14) for cooking and dispensing with in the lower part an oven (66) and a carriage (68) capable of translating a product from said storage area (12) to a distribution zone, characterized in that it comprises means ( 78, 82) of the cooked product pivoting about a substantially horizontal axis so as to tilt said distribution means (78, 82) from a substantially horizontal position to a substantially vertical position. 2. A storage, cooking and automatic dispensing device according to claim 1, characterized in that said means (78, 82) comprise a tray (82) dispensing with a peripheral edge having a shape substantially identical to an opening (86) provided at the front face of the device. 3. A storage, cooking and automatic dispensing device according to claim 1 or 2, characterized in that the carriage (68) comprises two parts, a first part called support (72) capable of translater and a second part in form a basket (78) in which the product rests. 4. Automatic storage, cooking and dispensing device according to claim 3, characterized in that the basket (78) is perforated. 5. A storage, cooking and automatic dispensing device according to claim 3 or 4, characterized in that the basket (78) is pivotable relative to the support (72) so as to tilt the cooked product in a tray (82) of distribution. 6. A storage, cooking and automatic dispensing device according to claim 5, characterized in that it comprises a cam (96) to cause a tilting of the basket (78) combined in advance of the support (72) in the direction dispensing tray (82). 7. Automatic storage, cooking and dispensing device according to any one of the preceding claims, characterized in that the tray (82) dispensing is not perforated. 8. Automatic storage, cooking and dispensing device according to any one of the preceding claims, characterized in that it comprises means for cooling the cooked product at the outlet of the oven (66). 9. A storage, cooking and automatic dispensing device according to any one of the preceding claims, characterized in that it comprises at the level of the storage area (12) at least one column (22) in which are arranged the uncooked products on each other and a conveyor (26) disposed under said at least one column (22) for conveying a product from a column towards the zone (14) cooking and distribution . 10. A storage, cooking and automatic dispensing device according to claim 9, characterized in that each column comprises means 20 for discharging the products one by one on the conveyor (26).