SI9420042A - Method of cooling and subsequentlypackaking foodstuffs - Google Patents
Method of cooling and subsequentlypackaking foodstuffs Download PDFInfo
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- SI9420042A SI9420042A SI9420042A SI9420042A SI9420042A SI 9420042 A SI9420042 A SI 9420042A SI 9420042 A SI9420042 A SI 9420042A SI 9420042 A SI9420042 A SI 9420042A SI 9420042 A SI9420042 A SI 9420042A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/02—Cooling or drying apparatus
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
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Abstract
Description
STULZ GmbHSTULZ GmbH
Postopek za ohlajevanje in temu sledeče konfekcioniranje živilThe process for chilling and the subsequent confection of foods
Izum se nanaša na postopek za ohlajevanje in temu sledeče konfekcioniranje živil.The invention relates to a process for the cooling and, consequently, the preparation of foodstuffs.
Obstajajo številna živila, ki jih v postopku njihove priprave podvržemo postopku segrevanja in ki jih je nato, pred njihovim konfekcioniranjem, potrebno ohladiti. Le za primer opozarjamo na pripravo gotovo pakiranega narezanega kruha, pakiranih vrst obarjenih klobas ali mlečnih proizvodov, kot jogurta ali podobnih. Pri industrijski proizvodnji morajo biti tovrstni proizvodi kar se da hitro ohlajeni in pod higiensko neoporečnimi pogoji pakirani oz. konfekcionirani. Ker je za postopek ohlajevanja, zaradi tehničnih in tudi mikrobioloških razlogov, na razpolago le omejeno časovno obdobje, moramo hlajenje pogosto izvesti s hitrim znižanjem temperatur z uporabo hladilnih strojev, kar pa ponovno vodi do razmeroma visoke energetske potrebe. V nadaljevanju bomo za primer situacijo predstavili s pomočjo postopka za pripravo narezanega kruha, pri čemer pa je za strokovnjaka samoumevno, da lahko ustrezen postopek na enak način uporabimo tudi pri ohlajevanju in konfekcioniranju drugih živil.There are a number of foods that are subjected to a warm-up process in the process of their preparation, and which must then be cooled before they are made. Just as an example, we draw attention to the preparation of certainly packaged sliced bread, packaged types of sausages or dairy products, such as yogurt or the like. In industrial production, such products must be chilled as quickly as possible and packaged under hygienic conditions. ready-made. Since only a limited period of time is available for the cooling process, for both technical and microbiological reasons, cooling must often be carried out by rapidly lowering the temperature using refrigerators, which again leads to a relatively high energy requirement. In the following, we will present the situation with the help of a bread-making process, but it goes without saying that the appropriate process can be used in the same way for the cooling and confection of other foods.
Zaradi porasta majhnih in samskih gospodinjstev, je v naraščanju kupovanje tako rženega, kot tudi pšeničnega mešanega kruha v obliki narezanega kruha, torej v količinah, ki so bolje prilagojene manjšim gospodinjstvom kakor cel kruh. Narezan kruh danes praviloma pripravljajo iz štruc, ki pri pripravi tehtajo okoli 7,5 - 8,0 kg in pri različnih širinah štruc je dolžina štruc okoli 1,5 m ali več. Ta kruh je potrebno po pečenju ohladiti, narezati in konfekcionirati, pri čemer gre upoštevati, da imajo industrijske peči produkcijsko zmogljivost okoli 1800 kg kruha/uro in rezalni stroji okoliDue to the rise of small and single households, the rise in buying both rye and wheat bread in the form of sliced bread, in quantities better suited to smaller households than whole bread. Today, sliced bread is usually made from loaves weighing about 7.5 - 8.0 kg, and at different loaf widths, loaf lengths are about 1.5 m or more. After baking, this bread needs to be cooled, sliced and cooked, taking into account that the industrial ovens have a production capacity of about 1800 kg of bread / hour and cutting machines around
900 kg/uro. Kruh, ki zapušča peč, praviloma ohladimo v hladilnicah od temperature pečenja do temperature rezanja, torej do temperature krušne sredice pod 38°C. Ohlajevanje moramo izvesti razmeroma hitro, da lahko produkcija zapusti peč in jo lako nadalje obdelamo. Praviloma transportiramo kruh na takoimenovanih krušnih vozičkih, ki omogočajo vsakokratno skladiščenje večih štruc na različnih nivojih vozička. Danes uporabljani krušni vozički transportirajo okoli 300 do 400 kg kruha na, na primer, 8 nivojih.900 kg / h. As a rule, bread leaving the oven is cooled in cold stores from the baking temperature to the cutting temperature, ie to a core temperature below 38 ° C. Cooling must be carried out relatively quickly so that production can leave the furnace and can be further processed. As a rule, we transport bread on the so-called bread carts, which allow the storage of several loaves at different levels of the cart. The bread carts used today transport around 300 to 400 kg of bread at, for example, 8 levels.
Dosedanji postopki za hlajenje kruha pred nadaljno obdelavo imajo vrsto pomanjkljivosti, ker potrebujejo tovrstne hladilnice, predvsem pri poletnih temperatrurah, še dodatno ločeno ohlajevanje, torej so energetsko intenzivni in s tem stroškovno intenzivni. Poleg tega pride pri do sedaj običajnih postopkih, zaradi segrevanja hladilnega zraka, tudi do zmanjšanja vlažnosti, torej do izsušitve svežega kruha, ki je iz različnih razlogov nezaželena. Pogosto tudi ni zagotovljeno enakomerno ohlajanje, kar lahko, kadar je temperatura krušne sredice še previsoka, vodi do težav pri nadaljnji obdelavi. In končno, obstaja cela vrsta problemov na higienskem področju, saj predstavlja kruh, kot substrat, ki vsebuje škrob in sladkor, idealno hranilno podlago za različne bakterije in glive, in zato mora obdelava sveže pečenega kruha potekati pri pogojih čistega prostora, ki jih je bilo možno pri do sedaj običajnih postopkih hlajenja in rezanja vzdrževati le z veliko napora.The present processes for cooling the bread before further processing have a number of disadvantages, since such cold stores, especially at summer temperatures, need additional separate cooling, which is why they are energy intensive and thus cost intensive. In addition, the usual procedures to date, due to the heating of the cooling air, also lead to a decrease in humidity, ie the drying out of fresh bread, which is undesirable for various reasons. Often, even cooling is not guaranteed, which, when the core temperature is still too high, may lead to further processing problems. Finally, there are a number of problems in the hygiene field, since bread, as a substrate containing starch and sugar, is an ideal nutrient base for different bacteria and fungi, and therefore the treatment of freshly baked bread must take place under clean space conditions can only be sustained with much effort in conventional cooling and cutting operations.
Naloga izuma je zatorej razviti postopek za ohlajevanje in konfekcioniranje, ki ne bi imel opisanih pomanjkljivosti.The object of the invention is therefore to develop a process for cooling and confectioning which would not have the disadvantages described.
Za rešitev naloge predlagamo postopek za ohlajevanje in temu sledeče konfekcioniranje živil, označen s tem, da živilo, ki ima vsaj 100°C, v hladilnici ohladimo s prosto konvekcijo na temperature med okoli 98 do 90°C in nato v hladilnem tunelu, razdeljenem na oddelke, adiabatsko ohladimo in navlažimo na rezalno in polnilno temperaturo živila, in nato na znan način razdelimo na porcije, pakiramo in konfekcioniramo. V prednostni izvedbi predlagamo postopek za pripravo narezanega kruha označen s tem, da kruh, na izteku peči spečen v štruce, v hladilnici ohladimo s konvekcijo na 95°C in nato v hladilnem tunelu, ki je razdeljen na oddelke, nadalje adiabatsko ohladimo na 35°C in navlažimo, in nato na znan način razrežemo, pakiramo in konfekcioniramo.To solve the problem, we propose a process for cooling, followed by food dressing, characterized in that the food at least 100 ° C is cooled in the cold room by free convection to temperatures between about 98 and 90 ° C and then in a cooling tunnel divided by sections, adiabatically cooled and moistened to the cutting and filling temperatures of the food, and then divided into portions, packaged and ready-made in a known manner. In a preferred embodiment, we propose a process for the preparation of sliced bread, characterized in that the bread, at the end of the oven baked in loaves, is cooled in the cold room by convection to 95 ° C and then in the cooling tunnel, which is divided into sections, is further adiabatically cooled to 35 ° C and moisten, and then cut, pack, and ready-made in a known manner.
Presenetljivo se je pokazalo, da se lahko dobro izognemo znanim težavam pri dosedanjih postopkih ohlajevanja in rezanja kruha, kadar na običajen način izdelan in v štruce spečen kruh, po odvzemu iz peči, v hladilnici, ki ustreza pogojem čistega prostora, na transportnem vozičku predhodno ohladimo s konvekcijo na 95°C in nato v hladilnem tunelu s 3 hladilnimi stopnjami ali oddelki nadalje adiabatsko ohladimo in navlažimo na rezalno temperaturo, tako da lahko nato na znan način izvedemo nadaljnjo obdelavo. Prednostno uporabimo pri tem postopku kot transportno sredstvo krušni voziček, ki lahko na različnih nivojih drži 320 kg, kar ustreza okoli 40 štrucam.Surprisingly, it has been shown that it is possible to avoid the well-known problems with the past cooling and slicing operations of bread when, in the usual way, bread made and baked, after removal from the oven, in a cold storage complying with the conditions of a clean space, is pre-cooled in a transport trolley. by convection at 95 ° C and then in the cooling tunnel with 3 cooling stages or sections, it is further adiabatically cooled and moistened to the cutting temperature, so that further treatment can then be carried out in a known manner. Preferably, this method is used as a conveyor, a bread cart that can hold 320 kg at various levels, which corresponds to about 40 loaves.
Samo hladilnico polnimo z dovodnim zrakom s temperaturo 23°C/90% rel. vi., pri čemer se, zaradi toplotnega sevanja in konvekcije sveže pečenega kruha, temperatura pri obratovanju dvigne na 28°C/65% rel. vi.. V hladilnico je vključen hladilni tunel, katerega prečni prerez je naravnan na krušni voziček in sicer tako, da se pekarski proizvodi prečno z dolgo stranjo transportirajo skozi tunel. Toplotno izoliran hladilni tunel je razdeljen na tri stopnje I, II in III, od katerih vsaka razpolaga z lastno prezračevalno napravo. Dovodni zrak vpihavamo od prezračevalnih naprav preko kanalnega sistema skozi tlačno komoro, ki je vgrajena vzdolžno ob stenah tunela. Izstopanje dovodnega zraka do krušnega vozička poteka skozi v tunelu vzdolžno razporejene vodoravne zračne prepuste, prednostno reže, ki so vsakokrat razvrščene ustrezno višini polic na krušnem vozičku, tako da vodimo zrak usmerjeno vzdolžno preko štruc. Izberemo takšno izhodno hitrost dovodnega zraka iz rež, da dosežemo povprečno prehodno hitrost preko kruha 0,3 m/s. Dovajanje dovodnega zraka poteka v hladilnih stopnjah izmenično od leve ali desne, tako da dosežemo kolikor mogoče enakomerno ohlajevanje preko celotne dolžine kruha.Only fill the cold store with supply air at 23 ° C / 90% rel. vi., where, due to the heat radiation and the convection of freshly baked bread, the operating temperature rises to 28 ° C / 65% rel. vi .. The cooling tunnel is included in the cold store, whose cross-section is aligned with the trolley, so that the bakery products are transported through the tunnel longitudinally longitudinally. The heat-insulated cooling tunnel is divided into three stages I, II and III, each with its own ventilation device. Inlet air is drawn in from the ventilation devices through a duct system through a pressure chamber which is installed longitudinally along the walls of the tunnel. The outlet air supply to the bread cart passes through a horizontal longitudinal air gap arranged in the tunnel, preferably slots, which are each arranged according to the height of the shelves on the bread cart, so that the air is directed longitudinally through the loops. We select such a supply velocity of the supply air from the slots to achieve an average pass rate over the bread of 0.3 m / s. Supply air is supplied in cooling stages alternately from left or right, so that even cooling throughout the bread length is achieved as evenly as possible.
Sam postopek hlajenja v hladilnem tunelu poteka v postopku hlajenja z obkrožajočim zrakom in sicer tako, da odhodni zrak iz vsakokrat sledeče hladilne stopnje uporabimo kot dovodni zrak v predhodni hladilni stopnji, pri čemer uporabimo kot dovodni zrak v najhladnejši stopnji III, zrak iz hladilnice. V vsaki stopnji dovodni zrak za dovajanje v tunel adiabatsko ohladimo z ultrazvočnimi vlažilniki in naravnamo na 90% relativno zračno vlažnost. Ultrazvočne klimatske naprave za ohlajevanje in vlaženje zraka so znane in med drugim jih prodaja firma Stulz GmbH, Hamburg.The cooling process in the cooling tunnel itself is carried out in the process of cooling with ambient air by using the outgoing air from each subsequent cooling stage as the supply air in the previous cooling stage, using the cooling air as the supply air in the coldest stage III. At each stage, the tunnel inlet air is adiabatically cooled with ultrasonic humidifiers and adjusted to 90% relative air humidity. Ultrasonic air-conditioning units for cooling and humidification are known and sold by Stulz GmbH, Hamburg, among others.
V stopnji I hladilnega tunela kruh ohladimo z odhodnim zrakom, ki ga vsesavamo iz stopnje II s temperaturo npr. 37°C/47% rel. vi. in ki je adiabatsko ohlajen na 29°C/90% rel. vi..In stage I of the cooling tunnel, the bread is cooled by the outgoing air which is sucked in from stage II with a temperature of e.g. 37 ° C / 47% rel. you. and which is adiabatically cooled to 29 ° C / 90% rel. you ..
V tej stopnji se kruh ohladi od 95°C na 60°C, medtem ko se zrak segreje na 55°C/22% rel. vi., kar ustreza hladilni zmogljivosti 44 kW. V stopnji II odhodni zrak iz stopnjeAt this stage, the bread is cooled from 95 ° C to 60 ° C, while the air is heated to 55 ° C / 22% rel. vi., corresponding to a cooling capacity of 44 kW. In stage II, outgoing air from stage
III z 31°C/60% rel. vi. adiabatsko ohladimo na 26°C/90% rel. vi., kar vodi do ohladitve kruha na 45°C in segretja zraka na 37°C/47% rel. vi., kar ustreza hladilni zmogljivosti 19 kW. V stopnji III odhodni zrak iz hladilnice s temperaturo 28°C/65% rel. vi. adiabatsko ohladimo na 24°C/90% rel. vi., pri čemer pade temperatura kruha od 45 na 35°C in se zrak segreje na 31°C/60% rel. vi., kar ustreza hladilni zmogljivosti 12 kW.III at 31 ° C / 60% rel. you. cooled adiabatically to 26 ° C / 90% rel. vi., which leads to the cooling of the bread to 45 ° C and the heating of the air to 37 ° C / 47% rel. vi., corresponding to a cooling capacity of 19 kW. In stage III, outlet air from the cold room at 28 ° C / 65% rel. you. cooled adiabatically to 24 ° C / 90% rel. vi., whereby the bread temperature drops from 45 to 35 ° C and the air is heated to 31 ° C / 60% rel. vi., corresponding to a cooling capacity of 12 kW.
Alternativno lahko izvedemo hlajenje v hladilnem tunelu tudi tako, da navadno vodo razpršimo v drobne vodne kapljice s premerom pod 30 μτη. Pri tem dobimo najboljše rezultate, kadar je premer kapljic med 5 in 20/xm.Alternatively, cooling in the cooling tunnel can also be carried out by dispersing ordinary water into tiny water droplets with diameters below 30 μτη. The best results are obtained when the droplet diameter is between 5 and 20 / xm.
Pri tem postopku vodimo navadno vodo in zrak, naravnan na nizke tlačne vrednosti, skozi šobe, ki razpršijo vodo v drobne vodne kapljice zgoraj navedenega premera. Tako drobno razpršena voda lahko nato zelo hitro izpari v zrak.In this process, we run ordinary water and low-pressure air through nozzles that spray water into tiny water droplets of the above diameter. The finely dispersed water can then evaporate very quickly into the air.
Odločilna prednost postopka je ta, da zraku, zaradi izparevanja vode, odvzamemo toploto in s tem temperatura navlaženega zraka pade. Zaradi velikosti vodnih kapljic se to zgodi hitro in stroškovno varčno. Za vsak liter razpršene vode odvzamemo zraku približno 2260,8 J (540 kcal) toplote.The decisive advantage of the process is that the heat is drawn away from the air due to the evaporation of water and the humidified air temperature drops. Due to the size of the water droplets, this happens quickly and cost-effectively. Approximately 2260.8 J (540 kcal) of heat is taken from the air for each liter of spray water.
Kruh nato transportiramo iz hladilnice v rezalnico in prevzame ga rezalna in paketirna linija, in na znan način ga razrežemo, pakiramo in konfekcioniramo. Prednostno vladajo tako v hladilnici, kot v hladilnem tunelu in rezalnici, pogoji čistega prostora, ki jih v rezalnici na znan način vzdržujemo z instalacijo enote z laminarnim tokom. V rezalnici vzdržujemo prednostno temperaturo 22 ± 2°C pri relativni zračni vlažnosti 50 ± 10%.The bread is then transported from the cold store to the cutting machine and taken up by the cutting and packing line and cut, packaged and ready-made in a known manner. Preferably, both in the cold room, as well as in the cooling tunnel and the cutting room, the conditions of the clean space are maintained in a known way in the cutting room by the installation of a laminar flow unit. The preferred temperature of the cutter is 22 ± 2 ° C at a relative air humidity of 50 ± 10%.
Na sl. 1 je še enkrat shematsko predstavljen potek postopka. V štruce spečen kruh vzamemo iz peči in ga na krušnem vozičku transportiramo v hladilnico 2, v kateri poteče ohlajanje s prosto konvekcijo na 95°C. Krušne vozičke nato vodimo v hladilni tunel 3 z njegovimi 3 stopnjami I, II in III, v katerih izvajamo adiabatsko ohlajevanje v postopku obkrožajočega zraka, ob uporabi ultrazvočnih vlažilnikov ali razprševanja vode, dokler ni dosežena temperatura kruha 35°C. Kruh damo nato iz krušnih vozičkov na rezalno in konfekcionirno linijo v rezalnici 4 in tam ga nadalje obdelamo.In FIG. 1 is a schematic representation of the process again. The bread baked in loaves is taken out of the oven and transported to a cold store on a bread cart in which cooling with free convection at 95 ° C expires. The bread carts are then led to a cooling tunnel 3 with its 3 stages I, II and III, in which adiabatic cooling is carried out in the ambient air process, using ultrasonic humidifiers or water dispersion until the bread temperature is reached 35 ° C. The bread is then passed from the bread carts to the cutting and confection line in the cutting machine 4 and further processed there.
Postopek v smislu izuma ima v primerjavi z do sedaj običajnimi hladilnimi postopki znatne prednosti, saj je z adiabatskim ohlajevanjem, brez dodatnih ločenih hladilnih naprav, možno shajati celo leto, kar vodi do znatnih prihrankov. Ohlajevanje kruha izvedemo s principom zaprtega tunela z obojestranskim dovajanjem dovodnega zraka v posamezne nivoje kruha popolnoma enakomerno in ne pride do nezaželenega izsuševanja obdelovanega materiala, ampak ostajajo izdelki v območju visoke vlažnosti. Istočasno poteče z ultrazvočnimi vlažilnimi napravami v hladilni vodi učinkovito zatiranje mikrobov vseh vrst, tako da ta znan ultrazvočni učinek vodi do praktične sterilnosti vode, ki jo uporabimo za vlaženje, s Čemer so izboljšani higienski pogoji tudi za nadaljnje obdelovanje.The process of the invention has significant advantages over conventional cooling processes so far, with adiabatic cooling, without additional separate cooling devices, to be avoided year-round, leading to significant savings. Bread is cooled by the closed-tunnel principle, by supplying the supply air individually to the individual bread levels in a uniform manner, without any undesirable drying out of the treated material, but the products remain in the high humidity range. At the same time, ultrasonic humidifiers in cooling water effectively suppress germs of all kinds, so that this known ultrasonic effect leads to practical sterility of the water used for humidification, thus improving hygienic conditions for further treatment.
Kot primer opisan postopek za pripravo narezanega kruha lahko, kot je strokovnjaku razvidno brez nadaljnjega, uporabimo tudi za številne druge postopke pri industrijski pripravi živil, pri katerih je potrebno segreto blago hitro in enakomerno ohladiti in nato nadalje obdelati oz. pakirati. Tako lahko ta postopek le z majhnimi spremembami uporabimo tudi za pripravo narezanih ali na drug način razdeljenih mesnih izdelkov, kot na primer obarjenih klobas, jetrnega sira ali podobnih, pa tudi pri obdelavi mlečnih proizvodov, kot jogurta ali sira, ali pri pripravi drugih pekarskih izdelkov, kot kolačev in peciva, ali tudi pri pakiranju prigrizkov, polnjenih porcijska pakiranja. Temperature, ki jih vzdržujemo pri prosti konvekciji in v hladilnem tunelu 3, lahko variiramo glede na proizvodne pogoje, saj so na primer temperature rezanja za mešani kruh ali mesni sir različne in mora zatorej ohlajevanje poteči le do vsakokratne temperature rezanja. Poleg tega so temperature odvisne tudi od delovnih pogojev v hladilnici oz. rezalnici ali pakirnici, saj bi imele previsoke temperature, ki bi lahko nastale zaradi konvekcije in sevanja, negativne učinke na delovno sposobnost obratnega osebja. Brez nadaljnjega je možno, da strokovnjak na osnovi svojega znanja, temperature v teku postopka naravna tako, da na ustrezen način upošteva tako proizvodne, kot tudi delovne pogoje.The process described for the preparation of sliced bread as an example can be applied to many other processes in the industrial preparation of foodstuffs, which need to be quickly and uniformly cooled and then further processed or further processed, as can be seen without further ado. pack. Thus, this process can be used only with minor modifications for the preparation of sliced or otherwise distributed meat products, such as sausages, liver cheese or the like, as well as for the processing of dairy products such as yogurt or cheese, or in the preparation of other bakery products. , like cakes and pastries, or even when packing snacks filled with portion packs. The temperatures maintained during free convection and in the cooling tunnel 3 can be varied according to production conditions, for example, the cutting temperatures for mixed bread or meat cheese are different and therefore the cooling must only expire at the cutting temperature in question. In addition, temperatures also depend on the working conditions in the cold store or in the cold. cutting room or packing room, as the high temperatures that could result from convection and radiation would have a negative effect on the working capacity of the reverse personnel. Without further ado, it is possible for an expert to adjust the temperature during the process to suit both production and operating conditions in an appropriate manner.
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| DE19934320482 DE4320482C2 (en) | 1993-06-21 | 1993-06-21 | Process for cooling and subsequent packaging of food |
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| AT (1) | ATE150256T1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR9400749A (en) * | 1994-03-16 | 1995-10-17 | Brasilia Telecom | Standalone inductive card validator and encoder verifier |
| GB2336518B (en) * | 1998-04-24 | 2002-10-16 | Unilever Plc | Parbaked bread |
| KR100492862B1 (en) * | 2002-02-23 | 2005-06-03 | 이명호 | The Non-Contact Cardiovascular-Respiratory Analysis System using the 60GHz Microwave |
| ES2217991B1 (en) * | 2004-06-23 | 2005-10-01 | Bimbo,S.A. | PROCEDURE FOR INDUSTRIAL MANUFACTURING AND PACKAGING OF MOLDED BREAD PAN. |
| WO2006006261A1 (en) * | 2004-07-13 | 2006-01-19 | Mayekawa Mfg. Co., Ltd. | Method of cooling spongy heated food and cooling system therefor |
| ES2221590B1 (en) * | 2004-07-19 | 2005-07-16 | Bimbo, S.A. | "PROCEDURE FOR INDUSTRIAL MANUFACTURING AND PACKING OF MOLDED BREAD PAN." |
| DE102006034332A1 (en) * | 2006-07-21 | 2008-01-24 | CFS Bühl GmbH | Device for processing food with direct cooling |
| DE102006046658C5 (en) | 2006-09-29 | 2018-12-13 | Wolfram Ungermann Systemkälte GmbH & Co. KG | Process for the preparation of baked precursors |
| FR2910785B1 (en) * | 2006-12-28 | 2009-02-20 | Harry S France Soc Par Actions | PROCESS FOR MANUFACTURING MIE BREAD WITHOUT CRUST AND SLICE |
| DE102015115324B3 (en) * | 2015-07-21 | 2016-10-13 | Klaus Lösche | Method for cooling bakery products after their removal from an oven and cooling device for cooling bakery products after their removal from a furnace |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2643523A (en) * | 1950-06-22 | 1953-06-30 | Drying Systems Inc | Bread cooling and conditioning system |
| FR2116805A5 (en) * | 1970-12-08 | 1972-07-21 | Sogev Ste Gle Du Vide | Conditioning of bread prods - for long shelf storage |
| GB1580442A (en) * | 1976-08-20 | 1980-12-03 | Baker Perkins Holdings Ltd | Production of biscuits |
| GB8408298D0 (en) * | 1984-03-30 | 1984-05-10 | Baker Perkins Holdings Plc | Cooling of hot bakery products |
| GB2177586B (en) * | 1985-07-15 | 1989-08-31 | Klimatank Holdings Ltd | Method of and apparatus for cooling bread |
-
1994
- 1994-06-20 DE DE59402165T patent/DE59402165D1/en not_active Expired - Fee Related
- 1994-06-20 SI SI9420042A patent/SI9420042A/en unknown
- 1994-06-20 AT AT94920960T patent/ATE150256T1/en not_active IP Right Cessation
- 1994-06-20 SK SK1611-95A patent/SK161195A3/en unknown
- 1994-06-20 EP EP94920960A patent/EP0705061B1/en not_active Expired - Lifetime
- 1994-06-20 WO PCT/EP1994/002006 patent/WO1995000028A1/en active IP Right Grant
- 1994-06-20 HU HU9503675A patent/HU9503675D0/en unknown
- 1994-06-20 PL PL94312254A patent/PL312254A1/en unknown
-
1995
- 1995-12-12 FI FI955959A patent/FI955959A/en not_active Application Discontinuation
- 1995-12-20 NO NO955195A patent/NO955195L/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0705061B1 (en) | 1997-03-19 |
| WO1995000028A1 (en) | 1995-01-05 |
| HU9503675D0 (en) | 1996-02-28 |
| DE59402165D1 (en) | 1997-04-24 |
| ATE150256T1 (en) | 1997-04-15 |
| FI955959A0 (en) | 1995-12-12 |
| NO955195D0 (en) | 1995-12-20 |
| PL312254A1 (en) | 1996-04-01 |
| EP0705061A1 (en) | 1996-04-10 |
| SK161195A3 (en) | 1996-04-03 |
| NO955195L (en) | 1996-02-14 |
| FI955959A (en) | 1996-02-05 |
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