WO2003047356A1 - Machine de production automatique de brochettes de viande, en particulier de brochettes de viande qui sont constituees de des de viande assaisonnee et de tranches de viande, et qui sont conformes a la 'loi relative au doner berlinois' - Google Patents

Machine de production automatique de brochettes de viande, en particulier de brochettes de viande qui sont constituees de des de viande assaisonnee et de tranches de viande, et qui sont conformes a la 'loi relative au doner berlinois' Download PDF

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Publication number
WO2003047356A1
WO2003047356A1 PCT/DE2002/004252 DE0204252W WO03047356A1 WO 2003047356 A1 WO2003047356 A1 WO 2003047356A1 DE 0204252 W DE0204252 W DE 0204252W WO 03047356 A1 WO03047356 A1 WO 03047356A1
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WO
WIPO (PCT)
Prior art keywords
meat
machine according
kneading tool
mold
axis
Prior art date
Application number
PCT/DE2002/004252
Other languages
German (de)
English (en)
Inventor
Rudolf Weiss
Original Assignee
Ceylan, Yilmaz
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 Ceylan, Yilmaz filed Critical Ceylan, Yilmaz
Publication of WO2003047356A1 publication Critical patent/WO2003047356A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/006—Putting meat on skewers
    • A22C17/0066—Putting meat on skewers for "döner kebab", "shawarma", "gyros" or the like

Definitions

  • Machine for the automatic production of meat skewers especially those that consist of diced, seasoned meat and sliced meat and that comply with the "Berlin Doner Constitution Act”.
  • the invention relates to a machine that automatically produces meat skewers with low operating effort, which consist of layers of diced meat and sliced meat blanks. It contains, among other things, a cutting device »which cuts the pieces of slice meat into slices of round meat »
  • Diameters with increasing meat skewer build up according to the size of the skewer.
  • a program is saved in the machine control for each size of skewer, which is called up at the start of production.
  • the programs also contain data for the control of the meat pump, which supplies the portions of diced meat » which also get bigger and bigger from the first to the last, because the meat skewers have the shape of a truncated cone.
  • the name "sausage pump” or "Vacuumfiller” known and is used for the automatic production of sausages.
  • the form in which the packaging is already located rotates around its longitudinal axis. It is alternately fed with diced meat and slices of round meat until the pre-programmed number of layers has been reached.
  • the meat skewers commonly used consisting of diced, seasoned meat and slices of sliced meat, such as are cooked in a rotating grill in a snack bar in a rotating state by means of an electrical heating register, have so far been produced manually and thus very cost-intensively. This has the disadvantage that large workrooms are required for a relatively large number of staff.
  • the object of the invention is to avoid these serious disadvantages and to enable large quantities of the product of uniform quality to be produced economically.
  • the drawings show three special exemplary embodiments of the invention, namely:
  • Fig.12 the handling device for pieces of sliced meat
  • Fig.13 a shape with great conicity and dip tube with kneading tool
  • Figure 4 shows a shape with a small taper and dip tube with kneading tool.
  • Fig.3.5 the transfer of a disc round meat including diced meat to the kneading tool
  • Fig.18 the mandrel for pushing in the receiving sleeve
  • Fig. 21 a meat skewer with inserted receptacle
  • Fig. 22 a finished meat skewer in the form, before tipping
  • Fig.25 the kneading tool with suction cups
  • Fig. 28 shows the plan of the third embodiment
  • 30 shows the view J in FIG. 28;
  • 31 shows the section along the line P-P in FIG. 29 with pipe distribution on radial lines;
  • Fig.36 the alternative tool for disc meat blanks with push-on rings and suction cups.
  • Fig.37 the alternative tool for disc meat blanks with push-fit and ring segment hook; 5 the section along the line RR in FIG. 37; 39 shows the section along the line TT in FIG. 37; 40 the view S in FIG. 37; 1 shows the section along the line uu in Fig. 37.
  • FIG. 2 shows the section along the line vv in FIG. 37; 3 shows the section along the line WW in FIG. 40;
  • the form 2 is on the arbor 3 of the balance 4 and the form 5 on the arbor 6, which represents the extension of the output shaft of the geared motor 7 and by means of a drive pin 8 (FIG. 3 u .4) is rotated by the latter.
  • the kneading Tool 10 is rotatably mounted in the housing 3.1, which is located on the lower side of the immersion tube 3.2, which in turn is provided with an actuator in the bracket 3.3, and is rotatably rotated about axis 14 by 90.
  • the console 13 is located on the swivel arm 3.5, which is articulated on the slide 17 so as to be pivotable about axis 3.6 and is swiveled program-controlled from one position to the other by means of an actuator and in each case by 90.
  • the slide 3.7 runs in a motion-controlled manner along the two guide columns 3.8, which by means of the trusses 3.9 and 20 are connected.
  • the traverse 19 is rotatably connected to the oscillating frame 22 and the linear actuator 23 by the axis 21.
  • the oscillating frame 22 and the linear actuator 23 are also articulated to the machine frame 1 by means of axes 24 and 25.
  • the traverse 20 can be pivoted with the axis 26 connected to the linear actuator 27 and this is articulated on the machine frame 1 by means of axis 28.
  • the kneading tool 10 has a piston 29 which carries a sealing ring 30. It carries out a lifting movement upwards or downwards, depending on whether the space 31 above the piston, which is connected to a changeover valve via bores 32, channel 33 and hose 34 (FIGS. 6 to 9), is pressurized with compressed air or vacuum becomes.
  • the switch position of the changeover valve corresponds to the respective point in time in the execution of the responsible control program.
  • the piston rod 35 opens into the sleeve seal 39, which ensures tightness both when the kneading tool rotates and when the piston rod is moved.
  • the neck bearings 37 and 49 serve as the upper guide of the piston rod, the sealing of the space 31 takes over the seal 36 and the nut 40 represents the limit stop of the piston downward movement.
  • the housing 11 has a rotatably mounted inner ring 41 with an inner cone.
  • the matching outer cone 42 located on the kneading tool 3.0 forms a quick coupling with its annular groove 43 and the bolts 44 articulated on the inner ring 41 and the compression springs 45.
  • the housing 11 is pivotally mounted in the fork 50 (FIGS. 6 to 9) about the axis 51.
  • the fork 50 is part of a lever mechanism, which is articulated in the dip tube 12 by means of bearing blocks 52 and axle bolts 53 and still consists of the lever 54 and the guide sleeves 57 and 58 provided with pivot pins 55 and 56.
  • the lever 54 is articulated on the bearing block 60 by means of axis 59 and is positioned via a program-controlled actuator. This lever mechanism ensures that the axes 3.4 and 38 always meet at point 61 at any size of the. F and within narrow tolerances.
  • the cutting device shown in FIG. 0 mainly consists of the base plate 62, which is guided by three guide columns 63 and from the piston rods 64 three compressed air linder is moved vertically, and from a pot knife 65, which is rotatably mounted in the bearing housing 66, which is located on the carriage 67, which is guided by two guide columns 68 and has an actuator, a rotary bar 69, to which the guide columns are anchored, the Geared motor 70, which sets the rotary bar 69 in rotation, and the swivel bracket 73, to which the geared motor 70 is attached.
  • the swivel bracket is hinged to the machine frame 3.
  • the base plate 62 is made of a particularly suitable plastic. The first operator removes a table top 72
  • FIG. 33 on which the prepared pieces of sliced meat 74 to be cut are available in different sizes, each using a handling device (Fig. 32), one copy each, which roughly corresponds in size to the required format in accordance with the ever-increasing meat skewer diameter and places it in the middle the base plate 62.
  • the table top 72 is fed continuously during production. It can be rotated manually about its vertical axis 73 for the purpose of loading or unloading, with the unloading always having priority with regard to the sequence.
  • the piston rods 64 (FIG.
  • the kneading tool (Fig. 6) is; set for the production of meat skewers with high conicity , is already in the position above the base plate, but before the horizontal alignment "which would have already been carried out in the program sequence.
  • the same kneading tool is shown (FIG. 7) after the horizontal alignment by pivoting the housing 33 about axis 53 about the ⁇
  • the kneading tool (Fig. 6)
  • Fig. 36 shows the kneading tool 30 after completion of the previously described process.
  • the next program steps are the lowering of the base plate 62 and the pivoting movement of the immersion tube, - 32 (FIGS.
  • the area x is processed by the kneading tool I, the area y by the kneading tool II and the area z by the kneading tool III.
  • the kneading tool is only ever changed when the dip tube 32 pivots into position over the base plate has already been completed and before the base plate begins the upstroke 'for the purpose of transfer of each .
  • Knetwerkmaschinechts cause the actuators 23 and 27 ( Figure 3) according to the program, a correction adjustment of, to compensate for the differences in diameter of the kneading tools. If the mold is filled 5 »the kneading tool remains in position on the base plate" the rotation of the mold is stopped and the walking beam 84 raised.
  • a weight correction can be dispensed with and the determined weight can be printed on a self-adhesive label, which is then attached to the packaging.
  • the outer cone 87 located on the underside of the mold is raised by the slotted inner cone 88 of the lifting and tilting device (FIGS. 3, 2, 39 and 28) that has already been advanced and secured by means of latches 89
  • Receiving sleeve 90 which is on the mandrel 93 (Fig. 8), which practically represents an extension of the piston rod of a compressed air cylinder, pressed by the latter into the meat skewer (Fig. 23).
  • the receiving sleeve 90 remains stuck in the meat skewer (FIG.
  • the mandrel 93 moves back into its upper starting position.
  • the second operator closes the package 9 with a lid 92, which is distributed around the circumference with a few staples 93.
  • the mold 5 is then tilted (FIG. 20), so that the packaged meat skewer 386 slides out of the mold and arrives on a conveyor belt 387.
  • the second operator manually closes the hole that caused the tip of the mandrel 93 to pierce the bottom of the packaging (FIG. 23) with a self-adhesive sticker.
  • the meat skewer is now ready and is shock-frozen.
  • the mold 5 is tilted back again, its outer cone 87 is unlocked and lowered so that it is again picked up by the holding mandrel 3 of the scale 4.
  • the slotted inner cone 88 of the lifting and tilting device moves back to make room for the actions of the swivel beam 84.
  • the second operator provides the empty form with a new packaging and the mandrel 93 with a new receiving sleeve 90.
  • the second operator can manually place a disc meat disc on the bottom of the packaging or not, and a new cycle begins with the smallest kneading tool for the respective meat skewer.
  • the workflow is similar to that described above, but with a separate feed for diced meat and sliced meat rounds (Fig. 23 and 24).
  • the feeder for diced meat 344 has a filling tube 96 with a mouthpiece 97 and is articulated with an axis 98 on the slide 99, which runs vertically on two guide columns 300 which are anchored to the machine frame 3.
  • the slide 99 is positioned by a program-controlled actuator.
  • Another actuator 303 is articulated with axis 302 on slide 99 and with axis 304 on filling tube 96.
  • suction cups 332 (Fig. 26 and 27) and, after positioning and horizontal alignment by means of a vacuum, takes the cut disk round disk from the base plate 62, which in this embodiment has no channel in its center for the supply of diced meat.
  • the further meat skewer production is, apart from the separate supply of diced meat and that / when switching from vacuum to compressed air in the kneading tool, only the disc meat round 78 hanging on the suction cups 332 is blown off, like the meat skewer production in the first exemplary embodiment.
  • a third embodiment of the machine (Fig. 28) is designed for high production output. She works at three stations, K; L and M, at the same time and therefore three forms are required for each type of skewer and size of skewer.
  • a rotary indexing table 386 At the center of the three stations is a rotary indexing table 386, the indexing steps of which are 320 °. It carries a lifting device 305 which contains three arms, each of which has a closed inner cone 307 (FIG. 30) at the ends for the purpose of receiving the molds.
  • the lifting and tilting device as was described in the second exemplary embodiment of the machine, and the scale 4 with the holding mandrel 3 (FIG. 39) are located at the station K.
  • the feed device for disc meat blanks is arranged (FIGS.
  • the 28 and 29 It mainly consists of a vertically moving slide 308 to which the housing 309 is hinged, in which an actuator and a bundle of tubes 330 are accommodated.
  • the carriage 308 runs on two guide columns 333, which are anchored to the machine frame 3.
  • the tubes 330 each have a suction cup 332 at the lower end.
  • the actuator is used to program-control the distribution of the tubes so that the suction cups correspond to one another as evenly as possible, a circular area which roughly corresponds in size to the slice meat disc to be fed Depending on the mechanical equipment, changes in the pipe spacing can take place by the pipe axes following the radial 333 (FIG. 33) or the circular arcs 334 (FIG. 32).
  • the suction cups 332 suck in the cut disc meat round 78 and the housing 309 pivots after the start of the downward movement of the base plate about the axis 335 into the position above the mold at the station K (FIG. 28).
  • the carriage then moves 308 downwards until the disk meat round has reached the current fill level of the mold. It is then blown off by a changeover valve converting the vacuum in the tubes 330 into compressed air.
  • the slide then moves up to its upper end position and housing 309 pivots about axis 335 into the position above the base plate.
  • the disc meat blanks are cut in the same way as in the two other exemplary embodiments of the machine and the cutting devices are the same.
  • the lifting device 305 moves into its upper end position and takes doing all three forms.
  • the rotation of the molds at stations L and M is interrupted beforehand.
  • the kneading process then takes place at station L after the lifting device has been lowered and the mold 336 (FIG. 30) has been rotated again.
  • the kneading tool 337 is mounted in the dip tube 338 and is exhaled with the same lever mechanism for the purpose of angular adjustment and axis transfer as in the two previously described exemplary embodiments of the machine. It does not have a connection for vacuum and compressed air.
  • a kneading tool change is also not necessary, since the kneading tool automatically increases or decreases its diameter by removing 339 push-on rings 320; 323; 322 and 323 from a magazine ring in their upper end position or depositing them there
  • This is made possible by means of three program-controlled compressed air cylinder batteries 324 (FIGS. 30 and 33) which are firmly connected to the magazine ring 339 which is fastened to the carriers 325.
  • Three of the compressed air cylinders, one from each compressed air cylinder battery, are connected to a switching ring 326 to 330, which have an inner cone and unlock the associated push-on ring during the downward stroke.
  • each slip-on ring and in the magazine ring there are three bars 333 in recessed pockets distributed around the circumference, mounted on axles 332 and loaded by coil springs 333.
  • the bars engage in an annular groove 334 of the adjacent slip-on ring or the kneading tool and thus establish the connection .
  • the upper working position of the kneading tool is slightly lower than the upper end position so that the correction adjustment is not necessary with every upward stroke.
  • the dip tube 338 (FIG. 30) is firmly anchored in the bracket 335 and likewise the bracket on the slide 336.
  • the actuator of the carriage and the function of the oscillating frame 22 and the linear actuators 23 and 27 correspond to those of the previously described exemplary embodiments of the machine, likewise the diced meat feeding device positioned at station M is the same as that described in the second exemplary embodiment (FIG. 24) and the lifting and tilting device positioned at station K (Fig. 39 u.20) is common to all n three embodiments identical. The same applies to the handling device already mentioned (Fig. 32). It works in a similar way to the feeder for disc meat blanks (Fig. 29).
  • It also has a housing 337 in which there is a program-controlled actuator for the purpose of adjusting the tube bundle 338 to adapt to the size of the respective disc meat round and also a handle 339 with handle 340 and shift lever 343 as well as a vacuum / compressed air hose 342 and a multi-core cable 343 for gear lever signals and
  • the tubes 338 with the suction cups 332 have a certain length in order that the housing for small slice of meat pieces do not block the view .
  • the shift lever has three positions, namely a vacuum, a blow of compressed air to the waste and a neutral position '.
  • the mandrel 93 (Fig.3; 38 and 23) is also the same for all three embodiments of the machine. It has a retaining ring 345 made of rubber-elastic Material exists and the receiving sleeve 90 prevents it from falling and an adjustable stop 346 with housing 3 7, clamping screw 348, coil spring 349 and union nut 350.
  • the coil spring compensates for length tolerances of the receiving sleeves and inaccuracies when adjusting the stop 346.
  • the feeding device for disc meat blanks represents an alternative to the one with the tube bundle (FIG. 29). It has an immersion tube 353, at the lower end of which there is a central stamp 352 (FIG. 36) which is provided with suction cups 332 and for the purpose of increasing the diameter it can be fitted with push-on rings 353, also with suction cups administrat Channel 354 leads via a hose to a changeover valve which, according to the program, supplies room 355 with vacuum or compressed air.
  • the central punch 352 and the push-on ring 353 are each equipped with a valve 356 with valve cone 357, coil spring 358 and sealing ring 359.
  • the valves are opened by the plug-in ring, the suction cups 332 of which are then connected to the space 355 via bore 360, channel 363 and bore 362 are.
  • Each slip ring contains two sealing rings 363 and 307, which are housed in trapezoidal ring grooves.
  • the push-on rings are locked with the magazine ring 364 (FIG. 34) and with one another using the same means as shown in FIG. 33.
  • the Magazine ring 364 taken because it is attached to a frame 365, which in turn is articulated on the machine frame 3, also pivotable about axis 35 and has two guide rollers 366 (Fig. 35).
  • This alternative for the feeding device for disc meat blanks with central stamp and slip rings can also be used alternatively for the second exemplary embodiment of the machine, in that the kneading tool is automatically equipped with push-on rings which contain suction cups, and therefore kneading tool changes are unnecessary.
  • Another alternative for the feeder for disc meat blanks is shown in FIG. 37 with dip tube 367, central punch 368 and two slip rings 369 and 370, without vacuum and. Compressed air connection. While the base plate 62 presses the disk meat disk 78 against the central punch 368 and the push-on rings 369 and 370 with a defined pressure, a group of ring segment hooks 73 with ground tips extends and impaled the disk meat disk 78 at numerous points.
  • the ring segment hooks 373 are in the shafts 372; 373 and 374, which pivot about axes 375, driven by the selector shaft 376 and the selector disk 377 via spring levers 378.
  • the tension springs 379 compensate for play.
  • the axes 375 are six-fold, each with 60 ° distance (Fig. 0).
  • the shafts are coupled to one another by means of groove 380 and tongue] 83 (FIG. 4).
  • the illustration shows the state with the ring segment hook retracted and only in this position can the slip ring 370 be coupled to the slip ring 369, since groove 380 and tongue 383 must be aligned vertically.
  • FIG. 38 shows the shaft 372 with the ring segment hook 373 in the extended state with a disk meat disc and Fig. 39 shows the shaft 373 with ring segment hook 7, also extended.
  • 42 shows the shaft 374 with spring lever 378, which in turn is the switching ring 382, which is secured by the retaining ring 383, drives and the last two elements are three parts for assembly and technical reasons.
  • the intermediate shaft 3.84 (FIG. 3) is driven by the switching ring 3.82. This is necessary because with increasing diameters of the push-on rings the six axes 3.75 reach too large distances which are not acceptable for the ring segment hooks.
  • the magazine ring 3.85 is attached to a frame 3.65 in the same way as the magazine ring 164 ( Fig. 34 and 35) and the locking and unlocking of the push-on rings is carried out as previously described (Fig.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Les brochettes de viande de forme tronconique qui sont en général cuites en tournant dans un grill électrique, leur plus petit diamètre étant dirigé vers le bas, sont des produits de fabrication manuelle à coût salarial élevé. L'invention a pour objet d'éviter ces frais supplémentaires. A cet effet, l'invention propose l'utilisation d'une machine qui pour chaque taille de brochette de viande, peut prendre au moins deux formes, respectivement l'une dans laquelle les emballages sont disposés avant le début de la production, et l'autre dans laquelle ils tournent autour de leur axe longitudinal au cours de la production. La partie de mise en forme rotative de la machine est recouverte par couches de dés de viande et de disques de viande et les couches sont appliquées les unes contre les autres et comprimées de sorte qu'elles adhèrent fortement les unes aux autres.
PCT/DE2002/004252 2001-11-27 2002-11-19 Machine de production automatique de brochettes de viande, en particulier de brochettes de viande qui sont constituees de des de viande assaisonnee et de tranches de viande, et qui sont conformes a la 'loi relative au doner berlinois' WO2003047356A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE2001158071 DE10158071A1 (de) 2001-11-27 2001-11-27 Maschine für die automatische Herstellung von Fleischspießen, insbesondere solchen, die aus gewürfeltem, gewürztem Fleisch und aus Scheibenfleisch bestehen und dem "Berliner Döner-Verfassungsgesetz" entsprechen
DE10158071.1 2001-11-27

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WO2003047356A1 true WO2003047356A1 (fr) 2003-06-12

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007031219A1 (de) 2007-07-04 2009-01-08 Özdemir, Murat Verfahren und Vorrichtung zur Herstellung von Fleischmodulen und fleischlosen Modulen
EP3443845A1 (fr) * 2017-08-17 2019-02-20 Hartmut Vogler Broche pour viande de type à kebab et son procédé de fabrication
WO2024012614A1 (fr) 2022-07-14 2024-01-18 Premier Food s.r.o. Dispositif de garnissage de rouleaux avec une garniture semi-liquide, cartouche pour une portion de garniture et procédé de garnissage de rouleaux

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DE10357391A1 (de) * 2003-12-09 2005-07-07 Aydin, Efendi Verfahren zur Herstellung von Döner Kebab sowie eine Maschine zur Durchführung des Verfahrens
EP2237709A1 (fr) * 2007-12-31 2010-10-13 Ayhan Altun Machine de coupe et rôtissoire à viande doner commandé par microcontrôleur, actionnés par formes de mouvement individuelles, avec moteurs pas-à-pas et lecteurs optiques
DE102011016330B4 (de) * 2011-03-31 2013-03-14 Nejmettin Cinar DönerLine: Vollautomatisierte, modulare Linie zur Herstellung von Dönerspießen
US9950437B2 (en) * 2014-04-25 2018-04-24 Anas Al Afandi Methods and apparatuses for preparing Shawarma, Gyros and Doner kebab sandwiches and meals
DE202019102468U1 (de) 2019-05-02 2019-05-10 Bedi Holding International GmbH Hülle für die Herstellung eines Kegelstumpfartigen Formkörpers aus einer Nahrungsmittel enthaltenen Füllmasse
DE102020001091A1 (de) 2020-02-20 2021-08-26 Mehmet Tuzcu Balsamdöner / Balsamgyros
DE102020001222A1 (de) 2020-02-24 2021-08-26 Mehmet Tuzcu Hackfleischdrehspieß nach türkischer Döner Art
DE102020001235A1 (de) 2020-02-24 2021-08-26 Mehmet Tuzcu Döner/ Gyros nach Wurst Art und Weise: Dön'R'
DE102020001215A1 (de) 2020-02-24 2021-08-26 Mehmet Tuzcu Streichfähiger Döner nach Wurst Art: Dönercreme/Softdöner

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EP0217612A1 (fr) * 1985-09-20 1987-04-08 Michael Zannetos Fabrication de doner ou shawarma kebabs
US4744130A (en) * 1987-02-17 1988-05-17 Grecian Delight, Inc. Method and device for producing a cone-shaped meat product
GB2251365A (en) * 1990-12-17 1992-07-08 Abrakebabra "A method and apparatus for forming a minced meat block"
DE19513636C1 (de) * 1995-04-04 1996-03-28 Halil Ibrahim Tasyumruk Aufspieß-Vorrichtung und Verfahren zur Herstellung von aus Scheibenfleisch und Hackfleischschichten bestehenden Döner

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0217612A1 (fr) * 1985-09-20 1987-04-08 Michael Zannetos Fabrication de doner ou shawarma kebabs
US4744130A (en) * 1987-02-17 1988-05-17 Grecian Delight, Inc. Method and device for producing a cone-shaped meat product
GB2251365A (en) * 1990-12-17 1992-07-08 Abrakebabra "A method and apparatus for forming a minced meat block"
DE19513636C1 (de) * 1995-04-04 1996-03-28 Halil Ibrahim Tasyumruk Aufspieß-Vorrichtung und Verfahren zur Herstellung von aus Scheibenfleisch und Hackfleischschichten bestehenden Döner

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007031219A1 (de) 2007-07-04 2009-01-08 Özdemir, Murat Verfahren und Vorrichtung zur Herstellung von Fleischmodulen und fleischlosen Modulen
DE102007031219B4 (de) * 2007-07-04 2013-10-31 Murat Özdemir Verfahren und Vorrichtung zur Herstellung von Fleischmodulen und fleischlosen Modulen
EP3443845A1 (fr) * 2017-08-17 2019-02-20 Hartmut Vogler Broche pour viande de type à kebab et son procédé de fabrication
WO2024012614A1 (fr) 2022-07-14 2024-01-18 Premier Food s.r.o. Dispositif de garnissage de rouleaux avec une garniture semi-liquide, cartouche pour une portion de garniture et procédé de garnissage de rouleaux

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