WO2004004466A1

WO2004004466A1 - Method for application of a coating to a bread surface on a piece of bread

Info

Publication number: WO2004004466A1
Application number: PCT/DE2002/002470
Authority: WO
Inventors: Helmut Grüne; Heyo Frerichs
Original assignee: Firma Lieder-Maschinenbau Gmbh & Co.Kg
Priority date: 2002-07-05
Filing date: 2002-07-05
Publication date: 2004-01-15
Also published as: EP1530422A1; DE10297804D2; AU2002328250A1

Abstract

The invention relates to a method for application of a coating to a bread surface on a piece of bread, characterised in that a relative displacement is generated between the bread surface and at least one charge head, held at a separation from the bread surface, from which the coating exits and the bread surface is centred on a tray carrying the piece of bread with relation to the exit opening provided in the charge head.

Description

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Furthermore, the invention relates to a device for applying at least one topping to a bread surface of a bread part.

Sandwiches are usually made manually - by topping a topping of two bread slices and the two. Bread slices are put together with their topped surfaces. Rectangularly shaped bread slices are usually used, which are placed on top of one another after the topping has been applied in such a way that similarly shaped side boundaries of the bread slices assigned to one another run parallel to one another. ^' In this way, the slightly rounded upper edges of the bread slices connected to one another often run parallel to one another. Similarly, _{v is} the Parallelität- the most straight-running lower edges is used, that the lower edges for the matching of the specified bread slices correspond to each other .. Finally, is also observed in conventional sandwiches ,, that those side edges of the joined bread slices approximately parallel to each other run, for example a little in the direction of 'dented one another, so that the slices of bread are narrowest about in its middle part.

This combination of two successive slices and their separation in the direction of a diagonal creates the usual sandwiches, which are sold in large numbers in small snack shops and cafes. Great importance is attached to _' the triangular shape. of the sandwich by making a cut as exact as possible through two opposite one another Corners of the bread slices along a diagonal.

Attempts have become known from the prior art to have such sandwiches produced in large numbers using machines. These attempts were mostly unsatisfactory in that the sandwiches could only be machine-made in the area of spread-like toppings, for example from margarine or butter. Lumpy toppings that are in demand, however, could not be applied to the bread slices with machine help. In particular, the mechanical production of the sandwich also failed because it could not be packaged in a consumer-friendly manner, so that it was difficult to sell it.

The object of the present invention is therefore to improve the method and the device of the type mentioned in the introduction in such a way that bread surfaces can be coated by machine. Another object of the invention is to process the coated bread surfaces into a sandwich. Finally, a third object of the invention is to pack the bread slices topped with sandwiches in packaging which is convenient for the consumer.

This object is achieved in that in the method of the type mentioned in the introduction between the bread surface and at least one filling head held at a distance from the bread surface, from which the topping emerges, a relative movement is generated, and the bread surface with respect to an outlet opening provided in the filling head a base bearing the bread portion is centered.

Only by centering the bread surface with respect to the outlet opening can the bread surface be easily covered. With the multitude of Processing processes that ultimately lead to the desired topping of the bread surface, a lack of centering of the bread surface would result in part of the topping not being deposited on the bread surface as desired, but in part of the machine and smearing it. In addition, an unsuitable combination of bread slices would result in unsightly products that are not an attraction for the buyer. Ultimately, the desired care would also be lacking in packaging when inserting the bread slices in a packaging container, so that a salable product would not be created.

According to a further preferred embodiment of the invention, in a method for producing a sandwich from at least two bread slices that can be positioned one on top of the other, at least one of which is provided with a topping, one of the two bread slices is pivoted by an angle of 180 ° above the conveying path and on the other Slice of bread placed congruently with this. It is thereby achieved that both panes, which are provided for the production of a sandwich, can already be provided with a covering by machine. The bread slices provided with the topping are placed on top of one another by pivoting one bread slice through an angle of 180 ° in such a way that a handsome sandwich is created. This is then aligned with the centering of the individual bread slices so precisely with respect to the conveying path that the bread slices fit each other exactly, so that they can then be divided into two sandwich halves by a diagonal cut.

According to a further preferred embodiment of the invention, a sandwich consisting of at least two slices of bread positioned one on top of the other, at least one of which is provided with a topping, and two of which sandwich halves stacked on top of one another are summarized, each of which has a triangular cross-section, packaged in a plastic film, from which a packaging container with a substantially triangular cross-section is produced, the volume of which corresponds to the sandwich halves lying on one another, which are subjected to pressure during packaging, particularly in the area of the edges delimiting them are reduced by the height of the stack consisting of the sandwich halves and preventing the topping between the slices of bread from falling out when the stack is pivoted in the vertical plane of its slice surfaces and lowered into the receptacle. It is thereby achieved that the sandwich halves can be brought into a handsome packaging without the topping of the sandwich halves slipping with respect to the bread surfaces during packaging or distribution. The consumer can remove the sandwich halves from the packaging in an appetizing state, without having to stain his clothes or fingers for this purpose.

Further details and features of the invention will become apparent from the following detailed description and the accompanying drawings, in which a preferred embodiment of the invention is illustrated, for example.

The drawings show:

Fig. 1: a front view of a bread slice, Fig. 2: a side view of a bread slice, Fig. 3: a top view of another bread slice, Fig. 4: a bread slice cut along the diagonal,

Fig. 5: two sandwich halves packed on top of each other, Fig. 6: a side view of a system for applying a topping on a bread surface, Fig. 7: a top view of a system for applying a topping lay on a bread surface, a top view of a bread magazine, a side view of a bread magazine, a front view of a bread magazine, a top view of a bread laying station, a front view of a bread laying station, a schematic representation of different stages of the

Brotauflegestation,

Fig. 14 is a front view of a buttering station, Fig. 15 is a plan view of an automatic filling station, Fig. 16 is a schematic representation of a

Sealing station,

17 shows a plan view of a cutting station, FIG. 18 shows a front view of a cutting station, FIG. 19 shows a schematic illustration of a fine adjustment in the

Cutting station, Fig. 20: View of a stacking station in the following detailed views:

A. Front view of a starting position with a plate on top,

B. Front view of a raised front triangle,

C. Front view of a swiveled front

triangle,

D, front view of one lying on the bed

Triangle, stacked front triangle, E. Top view of stacked triangles with tool inserted

Fig. 21: a side view of a height limitation, Fig. 22: a longitudinal section through a container with lowered handling tool,

Fig. 23: a longitudinal section through a container with one pulled out of the container

Handling tool and

Fig. 24: a top view of a container filled with a sandwich. A plant for the production of sandwiches (1) essentially consists of a conveyor belt (2) which, from its beginning (3) to its end (4), runs through a number of stations in which bread slices (5) are placed on the conveyor belt (2 ) laid out, provided with a spread and packed. For this purpose, the bread slices (5) are arranged in a bread magazine (7), from which they are removed with the aid of a support robot (8) and placed on the conveyor belt (2). The conveyor belt (2) first conveys the bread slices (5) through a control section (9), in which the bread slices (5) are checked to see whether they have a structure suitable for applying a topping.

From the control section (9), the bread slices (5) are conveyed by the conveyor belt (2) into a buttering station (10), where an upper surface (11) of the bread slice (5) facing away from the conveyor belt (2) with a butter application or a Another base layer is applied.

The conveyor belt (2) then conveys the bread slices (5) provided with the butter application (12) into a filling machine (13), from the filling opening (14) of which a desired support (15) is drawn in the direction of the butter application (12) provided bread slices (5) emerges and is distributed on this.

Following the filling machine (13), the bread slices (5), which are now provided with a butter application (12) and with a support (15), reach a filling section (16) on the conveyor belt (2), in which additional components (17 ) are applied to the support (15). These additional components (17) can be distributed either manually into the support (15) or by a robot (not shown) on the surface (6) of the bread slices (5). The filled bread slices (5) arrive from the filling section (16) into a closing station (18), in which the filled bread slices (5) are placed on top of one another in such a way that during further treatment of the bread slices (5) those on the bread slices (5) distributed support (15) from the bread slices (5) cannot fall down again.

From this closing station (18), the conveyor belt (2) conveys the double slices (19) consisting of two bread slices (5) lying on top of one another into a cutting station (20), in which the double slices (19) along their diagonals (21) into two triangular partial packages (22) can be cut. These partial packages (22) have the typical shape of sandwiches.

The conveyor belt (2) then conveys the cut double disks (19) into a stacking station (23). In this stacking station (23), the two triangular partial packages (22) are stacked on top of one another in such a way that one of the two triangular partial packages (23) is lifted and pivoted by 180 ° about its diagonal (21) and its central axis. As a result, the pivoted sub-package (22) is congruently positioned with respect to the non-pivoted sub-package, so that with diagonals (21) running parallel to one another, the pivoted sub-package (22) can be lowered to the sub-package that has not changed its position. FIG. 5 shows a side view in the direction V on the diagonal side (21) of the two triangular partial packages (22) stacked one on top of the other.

The sandwich (1) formed in this way is then conveyed by the conveyor belt (2) into a transfer station (24), in which the sandwich (1) is lifted off the conveyor belt (2). For this purpose, a removal robot (26) is arranged at the end (4) of the conveyor belt (2). This is provided with a handling tool (27), with the aid of which the sandwiches (1) are lifted off a transport plate (28) on which the sandwich was transported in the area of the conveyor belt (2).

The handling tool (27) pivots the sandwich (1) through an angle of 90 °, so that the planes of the individual bread slices (5) run in the vertical direction. In this position, the sandwich (1) is placed in a container (146), which is produced in a known manner from a plastic film (29) in this deep-drawing system (25) in such a way that it encloses the sandwich (1) in an airtight manner.

The individual stations of the system are now explained in detail below. The bread magazine (7) consists of a total of eight conveyor belts, four of which are each arranged in two levels (30, 31) arranged one below the other. Four conveyor belts (32, 33, 34, 35) on one level (30) are shown in FIG. Each of these conveyor belts (32, 33, 34, 35) is laterally delimited by two guard rails (36, 37) which extend in the longitudinal direction in the direction of the respective conveyor belt (32, 33, 34, 35). On each of the conveyor belts (32, 33, 34, 35) the loaves of bread, not shown, which have been cut into slices of bread (5) stand one behind the other. The conveyor belts (32,33,34,35) are dimensioned so long that there is space for about six loaves of bread one after the other on each of the conveyor belts (32,33,34,35).

Each of the bread slices (5) stands on its lower edge (36) facing the conveyor belt (32, 33, 34, 35). The conveyor belts (32, 33, 34, 35) are inclined from a horizontal plane in such a way that their respective belt start (37) is lowered from the horizontal plane with respect to their belt end (38). In this way it is achieved that the bread slices (5) are inclined slightly in the conveying direction (39) with their lower edges (36) opposite upper edges (40) to the front. This position of the bread slices (5) prevents the bread The discs (5) fall backwards against the direction of conveyance (39).

At the beginning of the belt (37) on both sides of the conveyor belt (2) in the conveying direction (39) mutually approximating funnel-shaped guiding limits (41, 42) are provided, which each one of the bread slices (5) on a

Steer the removal platform (43). The front bread slice (5) stands on this removal platform (43) outside of a conveyor area covered by the conveyor belt (2). The bread slice (5) standing on it can be removed vertically upwards from this removal platform (43). For this purpose, a guide plate (44) is provided above the upper edge (40) of each bread slice (5), the guide plane (45) lying at the front in the conveying direction (39) relative to a bread slice (5) standing on the removal platform (43) Bread slice thickness is set back. The bread slice (5) is guided over this guide level (45) when it is raised from the removal platform (43) in order to then place it on the conveyor belt (2). Since the guide plates (44) are mutually aligned by conveyor belts (32, 33, 34, 35) arranged side by side and one below the other, it is ensured that the bread slices (5) aligned with the aid of the guide plane (45) with their respective surfaces (11) all run essentially in one plane so that they can be placed on the conveyor belt (2) with a precise fit.

The bread slices (5) are removed from the removal platform (43) with the aid of the support robot (8). This has a support frame (50) on a swivel arm (46), to which a suction head (47) is attached for each individual conveyor belt (2). On this suction head (47) there are suction cups (48, 49) arranged in an upper and a lower row, to which a negative pressure can be controlled. With these suction cups (48, 49), the support robot (8) approaches the bread slice (5) standing on the removal platform (43). There is on this Suction cups (48, 49) controlled a negative pressure, due to which the bread slices (5) standing on the removal platform (43) were sucked onto the suction cups (48, 49).

With the bread slices (5) sucked onto the suction cups (48, 49), the support robot (8) swivels its swivel arm (46) upward, so that the bread slices (5) sucked in by the suction cups (48, 49) from the removal platforms (43) removed and guided along the guide plates (44). As soon as the bread slices (5) have risen from the area of the respective guide plate (44), the support robot (8) executes a pivoting movement in a horizontal plane, so that after the pivoting movement has been carried out, the pivoting arm (46) moves in the direction of the conveyor belt (2) extends (Fig.7).

Above the conveyor belt (2), the support robot (8) lowers the swivel arm (46) in the direction of the conveyor belt (2). Transport plates (51) on which the swivel arm (46) places the bread slices (5) are fastened on this conveyor belt (2). The transport plates (51) of a row of the conveyor belt (2) are each at mutual intervals (52) which correspond to the mutual intervals of the bread slices (5) hanging on the suction heads (47). The orientation of the transport plates (51) corresponds to the way in which the bread slices (5) are arranged on the conveyor belt (2). The bread slices (5) are arranged in such a way that a diagonal (21) extending through the rectangular bread slice (5) extends transversely to the conveying direction (53) of the conveyor belt (2). This support is selected so that a cutting tool required there can be guided transversely to the conveying direction (53) of the conveyor belt (2) in the cutting station (20).

In addition, the two rows of suction heads (47) arranged in the support frame (50) maintain a mutual distance (54) which is dimensioned such that between the four bread slices (5), which are deposited by one row of suction cups (47) of the support frame (50), and the other row of bread slices (5), which are deposited by the other suction cups (47) of the support frame (50), is large enough so that a further row of bread slices (5) can be placed in a further operation of the swivel arm (46). In this way it is achieved that on the conveyor belt (2) in the conveying direction (39) adjacent bread slices (5) are those which follow one another directly in a loaf of bread lying in the bread magazine (7). This arrangement is very important because the respective bread slices (5) have peculiarities in their design that cannot be found in other bread slices. The fact that successive bread slices (5) of a particular loaf of bread are arranged one behind the other on the conveyor belt (2) in the conveying direction (39) ensures that these bread slices (5) also fit optimally with one another with regard to their design.

These assignments are shown in FIG. 13. In the longitudinal section through the conveyor belt (2) shown there, a support frame (50) is shown in solid lines, which is lowered with its suction heads (47) so far in the direction of the conveyor belt (2) that the bread slices (5) sucked in by the suction cups (48, 49) rest on the transport plates (51). These transport plates (51) are designed in such a way that a narrow slot (55) running transversely to the conveying direction (53) is provided between two adjacent transport plates (51). As will be described in detail in the following description of the cutting station (20), cutting tools are guided through these slots (55), with the aid of which double disks (19) along their diagonals (21) running transversely to the conveying direction into two 'triangular partial packages (22) be cut. In FIG. 13, the support frame (50) is shown with dashed lines above the support frame (50) lowered onto the conveyor belt (2) with the adhering bread slices (5).

This support frame shown with dashed lines

(50) is opposite to that shown with solid lines

Support frame (50) shown in a position offset by a bread slice dimension. If the support frame (50) shown with dashed lines in the direction of the conveyor belt

(2) lowered, the bread slices (5) carried by the suction cups (48, 49) reach the area of the still free ones

Slits (55) on the conveyor belt (2) and are placed on it so that the respective slot (55) runs in the direction of the diagonal extending through the bread slice (5) transverse to the conveying direction (53).

In the next next funding step of the

Support robot (8) is the conveyor belt (2) in the conveying direction

(53) have progressed so far that the support frame (50) has recently been set down again by the support robot (8) at a position which corresponds to that of the support frame (50) shown with solid lines, but with the difference that the transport plates ( 51) to the extent that they have been conveyed in the direction of transport (53) that, compared to the slots (55) shown in FIG. 13, which are covered by bread slices (5), the next slot pairing with bread slices

(5) is covered.

A transport plate (51) is found on each side of each slot (5). Two adjacent transport plates (51) approach each other up to the width of the slot (55). As can be clearly seen in FIG. 13, a bread slice (5) extends over two transport plates (51) adjacent to a slot (55). With regard to the bread slice (5), the slot (55) runs along a diagonal (21) extending through the bread slice (5) transversely to the conveying direction. The bread slice (5) is by means of two through each Pins (56, 57) projecting through the transport plate (51) with respect to the two adjacent transport plates

(51) adjusted within narrow limits. This adjustment with the aid of the pins (56, 57) is carried out after the bread slices have been placed on top

(5) on the transport plates (51) up to the cutting station (20) to be described. Since both the robots (8, 26) and other pereferie devices, such as filling machines, are strictly aligned with respect to the conveyor belt (2), the transport plates (51) on the conveyor belt (2) on the one hand and the bread slices (5) on the transport plates on the other

(51) must be precisely aligned so that the operations to be carried out on the bread slices (5) concentrate on the bread slices (5) without the surrounding areas of the conveyor belt (2) being affected, for example when applying toppings. For this purpose, the pins (56, 57) are located on the transport plates (51), between each of which a bread slice (5) is aligned. These pins (56, 57) are aligned with the perefery machines of the conveyor belt (2) in such a way that the bread slices (5) placed between the pins (56, 57) are conveyed so precisely by the conveyor belt (2) with respect to these perefery machines, that the operations of the pereferie equipment are limited exclusively to the surface (6) of the bread slice to be processed (5). In addition, the transport plates (51) are precisely aligned with respect to the conveyor belt (2) and adjusted with guide pins (58, 59) with respect to the conveyor belt (2).

After the support robot (8) has placed the bread slices (5) between the pins (56, 57) on the transport plates (51) conveyed by the conveyor belt (2), the bread slices (5), of which four each in a row transversely to the Conveying direction (53) of the conveyor belt (2) are deposited, conveyed in the direction of the control section (9). In the area of the control line (9), the bread slices (5) conveyed by the conveyor belt (2) are checked to see whether they are have the structure suitable for applying the coverings. If some of the bread slices (5) have a coarse structure that does not allow the toppings to be applied or there is a risk that the toppings fall through the coarse structure, the coarsely structured bread slices (5) are picked up in manual operation and against others Bread slices (5) exchanged, which have a structure suitable for applying the toppings.

After they have passed this control section (9), the bread slices (5) suitable for applying the toppings reach the buttering station (10), in which a layer is applied as the first topping, on which further toppings can be deposited in the subsequent stations , This layer will usually consist of butter, which is distributed on the surface (6) of the individual slices of bread. For this purpose, a buttering machine (60) is provided in the area of the buttering station (10), with the aid of which the butter is applied to the surface (6) of the bread slices (5). The buttering machine (60) is designed as a servo-operated filling machine, the pneumatic servo drive (not shown) of which acts on a control unit (61), for example a cross table. This is connected via a rigid linkage (62) to a distributor housing (63), from which four filling units (64, 65, 66, 67) extend in the direction of the bread slices (5) to be buttered. Immediately above the bread slices (5), the filling units (64, 65, 66, 67) can each be closed by a closure (68) with respect to the surface (6) to be buttered. In the opened state of the closure (68), an alloting slot (69) which distributes the butter (not shown) on the bread surface (6) is released, from which the butter in under the action of a pneumatic pressure controlled in the filling units (64, 65, 66, 67) Leaves towards the surface (6) of the bread slices (5). The pneumatic pressure is fed into the filling units (64, 65, 66, 67) via a nozzle (70). To this For this purpose, the connecting pieces (70) are attached to connecting hoses (71) which connect a storage container (72) to the individual filling units (64, 65, 66, 67). The butter (not shown) enters the connecting hoses (71) from this storage container (72) and is then, under the action of the pressure controlled for each filling unit (64, 65, 66, 67), from the metering slot (69) in the amount required in each case distributed on the surface (6) of the bread slices (5).

For this purpose, the feed slot (69) has a length which corresponds to the width of the bread slice to be buttered. When buttering, the feed slot (69) is guided in the longitudinal direction over the bread slice (5) to be buttered. The filling units (64, 65, 66, 67) must be guided at an angle to the conveying direction (53) of the conveyor belt (2), since the bread slices (5) with their diagonals (1) transversely to the conveying direction (53) on the conveyor belt (2 ) are filed. The resulting arrangement of side edges (73, 74) of the bread slices (5) which runs obliquely to the conveying direction (53) is followed up by the filling units (64, 65, 66, 67) with the aid of the control unit (61).

In addition, the control unit (61) designed as a cross table also enables the buttering of two successive rows (75, 76) of the bread slices (5) placed on the conveyor belt (2). In this way, eight disks can be buttered in a single double cycle, four disks lying in a row (75, 76) being buttered simultaneously and the row (75) following in the conveying direction (53) immediately following the one in the conveying direction (53 ) buttered in front of her row (76).

The filling units (64, 65, 66, 67) are spring-mounted with respect to the bread slices (5), for example by a finely adjusted suspension (77), via which the distributor housing (63) is located opposite the storage container (72) supported. By means of this suspension (77), the closure (68) can adapt to individual configurations of the bread slices (5). This prevents, for example, thick slices of bread from being crushed unappetizingly when the butter is applied. On the other hand, the pressure which is essential when applying the butter can be set so that the butter is distributed in the desired amount on the surface (6). The butter emerging from the feed slots (69) is metered with respect to the amount desired for each bread slice (5) and then evenly spread on the surface (6) with an edge provided on the feed slot (69). The required dosages can be selected in a relatively wide range. In this way, compared to known roller fillers, a desired dosage for the respective application is possible, for example, taking into account special requirements that result from health-related considerations. The weight range that can be maintained with the filling units (64, 65, 66, 67) is between approx. 1 and 15 g.

After the bread slices have been buttered, they are provided with a desired topping by the filling machine (13). For this purpose, a bridge construction consisting of two cross members (82, 83) arranged transversely to the conveying direction (53) is erected on rails (78, 79) which run on both sides along longitudinal boundaries (80, 81) of the conveyor belt (2). A support frame comprising two supports (84, 85) running parallel to one another is mounted on the rails (78, 79), on which the filling machine (13) is guided over the bread slices (5). The filling machine (13) has a control with the aid of which the filling opening (14) is guided over the surface (6) of the bread slices (5) in such a way that the topping to be deposited on the surface (6) is not only on the surface (6 ) placed, but is evenly distributed on this. Conventional control means are used for this, For example, a cross table, in whose cross-shaped opening the filling machine (13) is guided over the bread slices (5) lying on the conveyor belt (2).

In the subsequent filling section (16), the additional components (17) can be placed manually from both sides of the conveyor belt (2) onto the covering applied by the filling machine (13). In addition, an additional allocation robot, which is not shown in the figures, can also be set up in the area of the filling section (16). With the aid of this allocation robot, cheese slices, ham slices, sausage slices, cucumber slices and other support specialties can be removed from corresponding storage magazines, which are also not shown, and placed on the topping applied by the filling machine (13). Depending on the type of coverings to be applied in the filling section (16), it is worthwhile to set up an allotment robot, since it is able to place these additional supports with exact positioning. In addition, such an allotment robot prevents significant losses that usually arise in the manual production of a sandwich topping. If the sandwich system is used accordingly, the use of personnel is saved by an allotment robot, so that the acquisition of the allotment robot pays for itself within a relatively short period of time.

The further treatment of the toasted bread slices requires the covering (15) applied to the topped bread slice (5) to prevent, on the one hand, that the support (15) during the further processing of the bread slices (5) from that with the support (15 ) occupied surface (6) falls, and on the other hand to create the typical type of sandwich (1), which has an unoccupied surface (6) of the bread slices on both sides. For this purpose, two slices of bread (5) in succession on the conveyor belt (2) are provided with a slice of bread with a small height of the support (15) recorded, pivoted through an angle of 180 ° and then with a covered surface (6) on the

Edition (15) of those left on the conveyor belt (2)

Slice of bread put on. As a rule, it becomes

Closing the support (15) used bread slice only have a buttered surface (6).

The bread slice (5) used for covering will be the one that followed in the loaf of bread that bread slice (5) that has been provided with the support (15). This ensures that the covering bread slice (5) has a configuration similar to that of the bread slice (5) provided with the support (15).

The joint processing of these successive bread slices (5) is favored in that the conveyor belt (2) proceeds in a so-called double cycle, i.e. That is, two slices of bread lying in succession on the conveyor belt (2) are conveyed together from one processing station to the next. Of these two bread slices (5), one is regularly only buttered and the other is both buttered and filled.

A lifting device (86) is provided in the closing station and consists of a lifting ram (87) and a lifting head (88). The lifting head (88) is designed as a swivel joint (89) on which swivel supports (90, 91) are pivotally mounted about the swivel joint (89) both in the conveying direction (53) at the front and at the rear. The pivoting supports (90, 91) are designed as hollow bodies which are acted upon by a vacuum and which are provided with openings on their surface facing away from the conveyor belt (2). Through these openings, the negative pressure prevailing in the swivel supports (90, 91) acts on bread slices (5) which lie on the surface of the swivel supports facing away from the conveyor belt (2). In its lowered state, the lifting ram (87) extends below the conveyor belt (2) such that the bread slices (5) are deposited by the conveyor belt (2) on the corresponding surfaces (92, 93) which are provided with the vacuum openings ,

As soon as the bread slices lie on the swivel supports (90, 91), the lifting ram (87) moves up from the level of the conveyor belt (2) to an upper position (94). In this, the vacuum acting within the swivel supports (90, 91) acts on the bread slices (5) so that they cannot move away from the surfaces (92, 93).

Now the bread slice (5) provided only with the butter application, which lies on the surface (92), is rotated by 180 about its center in the plane spanned by the surface (92), so that after the bread slice (5) has been pivoted thereon Front edge points against the conveying direction (53) to the rear. After the bread slice (5) has assumed this position on the swivel support (90), the swivel support is pivoted about the swivel joint (89), so that the swivel support

(90) reaches the area of the swivel support (91). The slice of bread lying on the swivel support (91) hits

(5) on the bread slice (5) lying on the swivel support (51) and covers it. The respective edges of the bread slices (5) lie congruently on top of one another, so that the buttered bread slice (5), which is held by the vacuum on the swivel support (90), the support of the bread slice (5) on the non-swiveled swivel support

(91) lies, is completely closed.

After the support (15) has been closed, the swivel support (90) is pivoted back into its starting position and the lifting ram (87) is lowered again. As a result, the pivoting supports (90, 91) return to the plane of the Conveyor belt (2) and can be conveyed by this into the subsequent cutting station (20).

In the cutting station (20), the bread slices (5) are again subjected to precise alignment so that the cut for severing the double slices (19) lying on top of one another can be made exactly along the diagonal (21). This cut is only possible if a cutting tool (96) used for cutting is guided exactly between two mutually opposite corners (97, 98) of the bread slices (5). Even the smallest deviations from the two exit corners (97, 98) are very disruptive to the sandwich (1), both in terms of aesthetics and when the sandwich (1) is later packed. If the cut made by the cutting tool (96) does not run exactly between the corners (97, 98), the triangle formed by the sandwich (1) has a triangular shape that differs from a packaging and can therefore not be accommodated in a packaging.

Although the bread slices (5) are guided strictly between the pins (56, 57) from their first edition immediately after the bread magazine (7), the double slices (19) lying one above the other must be aligned in the knife station (20), to be sure that the two double discs (19) are cut along the diagonal (21).

For this purpose, alignment corners (99, 100) are lowered in the knife station (20) by a lifting device (101) in the direction of the bread slices (5) which are guided on the transport plates (51). This lifting device (101) can be provided with a pneumatic drive (102).

The alignment corners (99, 100) are formed from sheets (103, 104) which are connected to one another in such a way that they enclose a right angle (105). Here is the length dimension the alignment corners (99, 100) so that they extend over the entire height of the double washers (19).

The sheets (103, 104) are each coupled to the lifting device (101) with connecting rods (106), so that they correspond to the lifting movements carried out by the lifting device (101) in the direction of the double arrow (107) in the direction of the conveyor belt (2) could be lowered or lifted in the opposite direction.

After the alignment corners (99, 100) have been lowered, the respective right angles (105) enclose the mutually opposite corners (97, 98) of the double disks (19) between them. With the aid of a coupled pressure device (108), a horizontal pressure is exerted on these lowered alignment corners (99, 100), which is dimensioned so strongly that the double disks (19) correspond to those of the alignment corners ( 99, 100) given the current legal requirement and, if necessary, move minimally against each other. On the other hand, it is sufficient with a printing device

(108) do not exert horizontal pressure in order to deform the bread slices (5) lying between the alignment corners (99, 100).

After the bread slices (5) have been aligned between the alignment corners (99, 100), a pressure plate (109) is lowered onto the double slices (19) in order to prevent individual slices (19) forming the double slices (19) during a subsequent cutting process Bread slices (5) of the double slices (19) stand out from their adjacent bread slices (5) For this purpose, the pressure plates (109) are connected to a pressure device (110) which has a pneumatic control (111) ) are the pressure plates

(109) coupled via pressure rods (112), with the aid of which sufficient pressure can be exerted on the double slices (19) in order to prevent individual ones of the bread slices (5) from their neighboring bread slices (5) are lifted off during the cutting process.

The pressure plates (109) are designed in the form of two right-angled triangles (113, 114) lying opposite one another with their hypotenuses (112). The triangles are aligned so that a slot (119) runs between them in the area of the hypotenuse (112). This slot (119) is formed exactly parallel to the slot (55), which runs between two adjacent transport plates (51). This runs through the two slots (55, 119) on a knife carriage

(115) attached cutting tool (96), which is guided by means of the knife carriage (115) in the direction of the diagonal (21). For this purpose, the knife carriage (19) is guided on two shafts (116, 117) which are transverse to the direction of conveyance

(53) of the conveyor belt (2) extend over this. The shafts (116, 117) can be designed as threaded shafts that work together with nuts (118) provided in the knife carriage (115). The knife carriage (115) is pulled across the conveyor belt (2) by appropriate rotary movements of the shafts (116, 117). For example, the cutting tool (96) can oscillate in the vertical direction and in this way the double disks

Split (19). However, it is also possible to use other cutting tools (96), for example a sharp water jet or a cutting disc.

In the stacking station following the cutting station (20), the front triangle (114) in the conveying direction (53) is stacked on the triangle (113) following it, in such a way that the two triangles (113, 114) lie congruently on top of one another. For this purpose, stamps (120, 121, 122, 123) are provided below the conveyor belt (2) in the vertical direction transversely to the longitudinal axis of the conveyor belt, which extend through corresponding openings (124, 125, 126, 127), both in the conveyor belt (2) and in the transport plates (51). are arranged. By these openings (124, 125, 126, 127) protrude the stamps

(120,121,122,

123) up to a lower surface (128, 129) of the triangles (113, 114) facing the respective transport plate (51).

When the stamp (120, 121, 122, 123) moves vertically

The triangles (113, 114) are raised in the direction.

Before the triangle (114) at the front in the transport direction (53) is lifted, the triangle at the rear is lifted

(113) lowered a plate (130) which is connected via an actuating rod (130) to a lifting device which raises or lowers the plate (130), which is not shown. By lowering this plate

(130) it is achieved that when lifting the front triangle (114) in the conveying direction (53) the rear triangle (113) remains on its transport plate (51) in any case. (See position A Fig. 20)

In position B Fig. 20, the front triangle (114) in the conveying direction (53) is raised by moving the punches (122, 123) to a position which lies above the upper boundary (132) of the triangle (113) which has not been raised. In this position, under the raised triangle (114), a tool (130) can be used to lift the triangle

(114) of the stamps (122, 123) is possible. This tool (133) is shown in position E in FIG. 20 as an example in plan view. This illustration makes it clear that the tool (133) has arms (134, 135, 136) with which the tool (133) can be pressed through existing punches

(137,138) can reach through. In a similar manner, the tool (133) also reaches through the punches (122, 123) through which the front triangle (114) is raised. At the same time, the tool (133) has a guide arm

(139), which is coupled to the tool (133) via a coupling (140). This guide arm (139) is connected to a transfer machine, not shown, which can control the guide arm (139) so that it is raised in position B to the front triangle (114) of the Remove the stamp (122, 123). Then the guide arm leads

(139) together with the tool (133) above the stamp

(122,123) pivots 180 ° in the horizontal plane and moves the triangle (114) towards the

Triangle (113). In the meantime, the field of

Hypotenuse (112) opposite tip (141) of the left triangle (113) two guide stamps

(137.138), which is immediately along boundaries

(142,143) of the left triangle (113).

These guide stamps (137, 138) protrude beyond the triangle (113) from which the plate (130) had previously been removed, so that the triangle taken up

(114) can be applied to these guide stamps (137, 138). The triangle (114) picked up is above the triangle (113) left in a position in which the triangle (114) picked up is congruent with the triangle (113) left lying. The picked up triangle (114) lying on the tool (133) is passed from the top to the top

End (144,145) of the guide stamp (137,138) moved down so that the upper triangle (114) with its

Limits along the guide punches (144, 145) slide until the tool with its lower limit on the upper limit (132) of the remaining triangle

(113) rests.

In this position, the guide punches (137, 138) ensure that the two triangles (113, 114) are congruent with one another. In addition, the guide punches (137, 138) allow the tool (133) to be pulled out between the two triangles (113, 114) with the aid of the guide arm (139), without the upper triangle (114) thus becoming opposite the lower triangle (113) congruent ^• position shifts.

The finished cut and stacked sandwiches (1) are then packed in a container (146) by the removal robot (26) in the transfer station (24). This container (146) is expediently from the Plastic film (29) produced in the deep-drawing system (25). It has an interior (147) adapted to the triangles (113, 114). This is delimited by two mutually plane-parallel triangular surfaces (148, 149), which are connected to each other by three rectangular surfaces (150, 151, 152). The rectangular surface (152) runs in the direction of the hypotenuse (112) and is designed as a cover (153) which is pivotally connected to one of the triangular surfaces (149). After the interior (147) has been filled, the cover (153) is pivoted in the direction of the opposite triangular surface (148) and connected to it, for example by welding.

The two rectangular surfaces (150, 151) opposite the hypotenuse (112) run in the direction of cathets

(154, 155) and enclose a right angle (156) opposite the hypotenuse (112). In accordance with the usual design on bread slices (5) which are used for the production of sandwiches (1), the cathete (154) is longer than the cathete (155) on which the bread slices (5) rest with their upper limit (157) , In contrast, the bread slices lie with its side edges

(73, 74) on the longer catheter (154), namely the upper triangle with its side edge (73) and the lower triangle

(114) with its side edge (74). As a rule, the bread slices (5) have about half the height between the lower edge

(36) and the upper boundary (157) in the area of their side edges (73, 74) indentations (158), in the area of which the side edges (71, 74) do not abut the catheter (174), but a distance from it (159 ) comply.

The upper boundary (157) opens into the side edges (71, 74) in the form of arches (160, 161). Also in the area of these arches (160, 161) the bread slices (5) do not lie firmly against the rectangular surfaces (150, 151, 152). The rectangular areas (150, 151, 152) in the area of their corners (162, 163, 164) protrude much more than those in the container (146) Bread slices (5), so that more or less large cavities remain in the area of these corners (162, 163, 164).

The transfer station (24) is provided with a height limiter (165), this height limiter (165) is permanently installed in the area of the transfer station (24). The triangles (113, 114) stacked on top of one another automatically run into this height limitation (165), so that they are brought to a height (166) provided by the height limitation (165). This need arises from the fact that the support (15) may be provided with additional components (17) which are introduced manually into the support (15). In this way, the stacked triangles (113, 114) could have a height (166) for which the container (146) was not designed. In this case, difficulties would arise in packing the stacked triangles (113, 114).

The triangles (113, 114) limited in this way with regard to their height (166) are detected by the handling tool (27) of the removal robot (26). For this purpose, the handling tool (27) is formed from two pressure plates (167, 168) that run plane-parallel to one another. There is enough space between these two pressure plates (167, 168) to accommodate the stacked triangles (113, 114). The pressure plates (167, 168) have the shape of triangles, which correspond approximately to the triangles (113, 114). The acceptance robot (26) detects the stacked triangles (113, 114) from the hypotenuse (112) with the pressure plates (167, 168), so that the pressure plates with their tips (169, 70) over the respective surfaces of the stacked triangles (113, 114) in Direction to the tip (141) are driven. Sufficient pressure can be exerted on the pressure plates (167, 168) with a tensioning device (171) so that the individual bread slices (5) are pressed onto one another so tightly that the support (15) is held in a non-slipping manner between the individual bread slices (5). The pressure plates (167, 168) are dimensioned so thin that they can be inserted both in the area of the height limitation (165) and the transport plate (51) between them and the respectively adjacent bread slice (5). In the area of the transport plate (51), the adjacent bread slice (5) is raised by pressure stamps (172, 173) to such an extent that the pressure plate (168) can be pushed between the transport plate (51) and the adjacent bread slice (5).

After the triangles (113,114) from the pressure plates

(167,168) have been detected, the tensioning device (171) closes. With this, the printing plates practice

(167,168) in particular on the boundaries (73,74,157) of the bread slices (5) so much pressure that between the individual bread slices (5) the support (15) is not in the area of the edge (73,74,157) of the bread slices (5 ) can solve. The acceptance robot pulls in this compressed state

(26) the successively stacked triangles (113, 114) out of the height limitation (165). After the triangles (113, 114) have left the height limitation (165), the removal robot (26) pivots the handling tool (27) so that the levels of the individual bread slices (5) run in the vertical direction. In this position, the removal robot (26) lowers the stacked triangles (113, 114) into the container (146) that is ready. Its interior (147) is dimensioned so large that the removal robot (26) then removes the pressure plates (167, 168) from the interior

(168) can pull out. The stacked triangles (113, 114) slide off the pressure plates (167, 168) and remain inside the interior (147). The individual bread slices (5) lie on the one hand with the upper limit

(157) and on the other hand with the edges (71, 74) on the rectangular surfaces (150, 151) of the container (156). The hypotenuse (112) of the stacked triangles (113, 114) runs in the direction of the rectangular surface (152), which serves as an insertion opening (174) for the introduction of the Handling tool (27) was left open. After removal of the handling tool (27), this rectangular surface (152) is closed with the lid (153). The handling tool

(27) drives back to the height limitation (165), around there the next triangles (113, 114) for the packaging in the container

(146) to pick up.

Claims

Claims:

1.) Method for applying a topping to a bread surface of a piece of bread, characterized in that a relative movement is generated between the bread surface (6) and at least one filling head held at a distance from the bread surface (6), from which the topping emerges, and the Bread surface (6) is centered with respect to an outlet opening (69) provided in the filling head on a base supporting the bread part (5).

2.) Method according to claim 1, characterized in that the centering of the bread surface (6) is maintained until application of a topping (15) consisting of at least two layers.

3.) Method according to one of claims 1 or 2, characterized in that the centering of the bread surface (6) with respect to the base (2) up to a packaging of the bread part (5) provided on the bread surface (6) with the topping (15) ) is maintained.

4.) Method according to one of claims 1 to 3, characterized in that the filling head (13 64,65,66,67) is guided over the bread surface (6) lying in the horizontal plane.

5.) Method according to one of claims 1 to 3, characterized in that the bread surface (6) is passed on a horizontal plane under the filling head (13 _/ 64,65,66,67).

6.) Method according to one of claims 1 to 5, characterized in that the covering (15) is pressed out as a spreadable mass from an outlet opening (69) of the filling head (13; 64, 65, 66, 67).

7.) Method according to claim 6, characterized in that the pressed-out spreadable mass with a

Filling head (13 / 64,65,66,67) provided edge is smoothed.

8.) Method according to one of claims 1 to 4, characterized in that the filling head (13 / 64,65,66,67) is guided at least twice in lanes over the bread surface (6) while the topping (15) on the Bread surface (6) is spread.

9.) Method according to claim 8, characterized in that the filling head (13 / 64,65,66,67) is guided across the bread surface (6) transversely to a direction of movement impressed on the bread surface (6) and the topping (15) is distributed in abutting webs on the bread surface (6).

10.) Method according to claim 8, characterized in that the filling head (13 _/ 64,65,66,67,) is guided longitudinally to a direction of movement impressed on the bread surface (6) over the bread surface (6) and the topping (15) is distributed in abutting webs on the bread surface (6).

11.) Method according to one of claims 8 to 10, characterized in that the topping (15) is distributed in at least two successive layers successively on the bread surface (6).

12.) Method according to claim 11, characterized in that the filling head (13 / 64,65,66,67) in at least two layers lying one on top of the other alternately lengthways and crossways to a direction of movement impressed on the bread surface (6) over the bread surface (6) is led away and the topping is distributed over the bread surface (6).

13.) Method according to claim 11, characterized in that the filling head (13 _/ 64,65,66,67) at least in two layers lying one on top of the other transversely to one of the

Bread surface (6) embossed direction of movement over the

Bread surface (6) and the topping

(15) is distributed over the bread surface (6).

14.) Method according to claim 11, characterized in that the filling head (13 _/ 64,65,66,67) is guided over the bread surface (6) at least in two successive layers in each case longitudinally to a direction of movement impressed on the bread surface (6) and the topping (15) is distributed over the bread surface (6).

15.) Method according to claim 11, characterized in that the filling head is guided over the bread surface at least in two successive layers in each case obliquely to a direction of movement impressed on the bread surface and the topping is in each case distributed on the bread surface.

16.) The method according to claim 15, characterized in that the filling head is guided at least in two successive layers each obliquely to a direction of movement impressed on the bread surface over the bread surface and the direction of movement of the filling head when applying a first layer at an angle to its direction of movement when a second layer is applied.

17.) Method according to one of claims 1 to 16, characterized in that the topping is applied to this in a dimension adapted to the bread surface.

18.) Method according to claim 17, characterized in that in the case of a rectangular bread surface, the topping is applied to the bread surface from a linear outlet opening.

19.) Method according to claim 17, characterized in that in the case of an irregularly edged bread surface, the topping is applied to the bread surface from a linear outlet opening and the outlet opening has a variable length which can be traced to an edge of the bread surface.

20.) Method according to one of claims 1 to 19, characterized in that the topping is applied to the bread surface from a filling head which is adapted to its consistency.

21.) Method according to one of claims 1 to 20, characterized in that the topping is applied under pressure from a slot-shaped nozzle of the filling head to the bread surface and smoothed with an edge forming the nozzle.

22.) Method according to claim 20 or 21, characterized in that four filling heads are guided by a cross table over four adjacent bread surfaces.

23.) Method according to claim 22, characterized in that the four filling heads are moved after application of the topping and are then guided in a double cycle from the cross table over four further bread surfaces,

24.) Method according to one of claims 19 to 23, characterized in that the filling heads are guided elastically over the bread surfaces and the topping is distributed to the bread surfaces with constant pressure.

25.) Method according to claim 24, characterized in that a predetermined volume of the topping is measured in the filling head and applied to the bread surface.

26.) Method according to claim 25, characterized in that the topping is measured in a range from 0.5 g to 20 g and applied to the bread surface.

27.) Method according to one of claims 20 to 26, characterized in that the filling head in the region of its parts touched by the covering can be flowed through by cleaning liquids in its working position.

28.) Method according to one of claims 1 to 27, characterized in that a cut bread part provided with the bread surface is removed from a bread magazine and placed on the base, above which the filling head can be lowered in the direction of the bread surface.

29.) Method according to claim 28, characterized in that a slice of bread standing on one of its narrow edges in the bread magazine is conveyed transversely to a plane spanned by it in the direction of a transfer station, at which it is gripped by a conveyor, lifted out of the bread magazine and is pivoted into a horizontal plane from which it is placed on the base and centered on it.

30.) Method according to claim 28 or 29, characterized in that the bread surface is sucked at the transfer station by a suction lifter, which is coupled to an arm of a robot and moved by this to the bread surface and raised after sucking the slice of bread into a swung horizontal level and then lowered onto the base and placed on it, on which the slice of bread is centered in a predetermined position.

31.) Method according to one of claims 28 to 30, characterized in that the bread slice on its in Direction of conveyance at the rear when lifting from

Bread magazine guided by a guide bar.

32.) Method according to one of claims 28 to 31, characterized in that the bread slice is removed from the bread magazine at least at a height above the base at which it can be pivoted above the base.

33.) Method according to one of claims 28 to 32, characterized in that at least two slices of bread are removed from the bread magazine at the transfer station simultaneously on tracks arranged at different heights.

34.) Method according to claim 33, characterized in that the bread slices removed from the individual lanes are placed at a distance on the base which is dimensioned so large that at least one further slice of bread can be placed between the laid bread slices.

35.) Method according to one of claims 28 to 34, characterized in that the bread slices in the bread magazine are transported on their narrow edges in a position inclined slightly forward in the conveying direction.

36.) Method according to one of claims 28 to 35, characterized in that the front bread slice which can be detected by the conveying means is relieved of the weight of the subsequent slices before it is transported out of the bread magazine by a brief backward stroke of the web on which the bread slices are placed.

37.) Method according to one of claims 28 to 36, characterized in that eight bread slices are transported in two lanes arranged at different heights, each with four bread slices in the direction of the transfer station, in the area of which a distance from a bread slice between the webs of the bread magazine lies.

38.) Method according to one of claims 1 to 37, characterized in that the bread slices are conveyed from a support designed as a conveyor belt through a control section in which the bread slices placed are checked for perfect quality and, if necessary, replaced manually.

39.) Method according to one of claims 1 to 38, characterized in that the bread slices provided with a base topping are transported through a filling section in which flat topping parts are placed on a base topping.

40.) Method according to claim 39, characterized in that the flat document parts are placed manually on a basic covering.

41.) Method according to claim 39, characterized in that the flat topping parts are picked up by a gripper of a robot from a magazine and placed on the centered bread surface in a positionally accurate manner.

42.) Method for producing a sandwich from at least two bread slices that can be positioned one on top of the other, at least one of which is provided with a topping, characterized in that one of the two bread slices pivots through an angle of 180 above the conveying path and is congruent with the other bread slice is filed.

43.) Method according to claim 42, characterized in that of two bread slices assigned to one another, the front one in the conveying direction is placed on the rear one in the conveying direction.

44.) Method according to claim 42, characterized in that of two slices of bread assigned to each other in The rear conveying direction is placed on the front conveying direction.

45.) Method according to claim 42, characterized in that of two bread slices assigned to one another, a bread slice provided only with a spreadable coating is placed on a bread slice provided with at least two coating layers.

46.) Method according to one of claims 42 to 45, characterized in that at least the bread slice intended for pivoting is raised before the pivoting of lifters, is grasped on its lower surface supported by the lifters by a turning plate and on this by vacuum suction during a pivoting process by one Angle of 180 is recorded and placed on the bread surface provided with at least two layers of topping.

47.) Method according to claim 46, characterized in that both bread slices to be closed together are raised from a conveying plane on which the bread slice is conveyed centered on format plates before the one is placed on the other bread slice.

48.) Method according to one of claims 42 to 4.7, characterized in that the turned bread slice is pressed onto the other bread slice after being placed on the other.

49.) Method according to one of claims 42 to 48, characterized in that after placing one on the other bread slice, the folded bread slices are lowered again onto a format plate of the other bread slice covered with the one bread slice.

50.) Method according to one of claims 42 to 49, characterized in that the two folded bread slices cut in the direction of a diagonal that extends through a rectangle they form.

51.) Method according to claim 50, characterized in that before making a cut, the bread slices are centered on the format plate with respect to the position of their corners through which the diagonal extends.

52.) Method according to claim 51, characterized in that the centering of the corners is carried out with a guide assigned to each of the corners to be centered by guide plates arranged at right angles to one another, the apexes of which lie in the direction of a kerf extending through the format plate, with respect to which the cut along the diagonal extending through the bread slices.

53.) Method according to claim 53, characterized in that the guide plates arranged at right angles are lowered onto the guide plate from above and moved in the direction of the bread slices lying on the guide plate until the bread slices are picked up with their side edges from the right angle and on the Guide plates.

54.) Method according to claim 52 or 53, characterized in that after alignment of the bread slices with respect to the kerf, the bread slice are held in their aligned position by a hold-down device, through which a joint extending parallel to the kerf extends.

55.) Method according to one of claims 50 to 54, characterized in that the cut is carried out with an up and down oscillating knife.

56.) Method according to one of claims 50 to 54, characterized in that the cut with a bundled

Water jet is running.

57.) Method according to claim 50 to 54, characterized in that the cut is carried out with a circularly rotating disc.

58.) Method according to one of claims 1 to 57, characterized in that the bread slices cut along the diagonals are separated from one another as triangular-shaped sandwich bread halves and one is stacked on top of the other.

59.) Method according to claim 58, characterized in that the sandwich half to be lifted is raised, while the other sandwich half is held down by a printing device on the format plate during the recording of the half to be picked up.

60.) Method according to claim 59, characterized in that a lifting tool is guided under the raised sandwich half, with which the sandwich half is raised over an upper limit of the other sandwich half to a pivoting plane by an angle of 180 in Swiveled and then placed on the other half of the sandwich.

61.) The method according to claim 60, characterized in that the raised sandwich half is placed on end faces of at least three longitudinally movable stamps which are arranged to be movable around the other sandwich half in the vertical direction, and that the raised sandwich -Half is placed on the other sandwich half when lowering the stamp.

62.) Process for packaging a sandwich that consists of at least two slices of bread positioned one on top of the other exists, of which at least one is provided with a topping, and which are combined to form two stacked sandwich halves, each of which has a triangular cross section, characterized in that a receptacle with a substantially triangular cross section is produced from a plastic film, the volume of which corresponds to that of the sandwich halves lying on top of each other, which are exposed to pressure in particular in the area of the edges delimiting them, by means of which the height of the stack consisting of the sandwich halves is reduced and the topping of the sandwich stacked between the slices of bread is prevented from falling out if the stack is pivoted into a vertical plane of its disc surface and lowered into the receptacle.

63.) Method according to claim 62, characterized in that the stacked sandwich halves are gripped by a robot, in particular subjected to pressure at their edges and lowered with one of their tips into a suitably designed plastic container.

64.) Method according to claim 63, characterized in that the sandwich half is sealed in the plastic packaging.

65.) Device for applying at least one topping to a bread surface of a bread part, characterized in that a support provided with a centering for a bread part is provided, above which a filling head is arranged at a distance from the surface of the bread part lying on the base, in which an outlet opening is provided for dispensing the topping in the direction of the bread surface centered on the base.

66.) Device according to claim 65, characterized in that all the aggregates which serve to apply the topping and process the bread part are aligned with respect to the centering of the bread part.

67.) Device according to claim 65 or 66, characterized in that the filling head is arranged movably with respect to the base.

68.) Device according to claim 65 or 66, characterized in that the filling head is arranged immovably with respect to the base.

69.) Device according to one of claims 65 to 68, characterized in that the base is arranged to be movable.

70.) Device according to one of claims 65 to 68, characterized in that the base is arranged immovably.

71.) Device according to one of claims 65 to 70, characterized in that the bread parts designed as bread slices are arranged in a bread magazine, which is arranged above a base designed as a conveyor belt.

72.) Device according to claim 71, characterized in that the bread magazine is designed as a conveyor belt, of which at least two are provided in two mutually arranged layers above the conveyor belt.

73.) Device according to claim 71 or 72, characterized in that the distance between the two layers of the bread magazine is dimensioned so large that a further layer of bread slices can be deposited between the two layers of the bread magazine.

74.) Device according to one of claims 71 to 73, characterized in that the bread slices can be conveyed upright in the bread magazine.

75.) Device according to claim 74, characterized in that the bread magazine has a position inclined forward in the conveying direction.

76.) Device according to one of claims 65 to 76, characterized in that a centering for the bread slices is provided on the conveyor belt.

77.) Device according to claim 76, characterized in that the centering consists of two bolts fixing the bread slices on the conveyor belt.

78.) Device according to one of claims 65 to 77, characterized in that a filler is provided as the buttering station.

79.) Device according to claim 78, characterized in that the filler is resiliently guided under pressure over the bread slice.

80.) Device according to claim 78 or 79, characterized in that the filler has a slot through which the butter emerges in the direction of the bread slice, and at the boundary of which a spreading edge is provided for spreading the butter.

81.) Device according to one of claims 65 to 80, characterized in that a filler for lumpy pads is provided.

82.) Device according to one of claims 65 to 81, characterized in that the conveying direction of the conveyor belt of the filler is provided with a cover station which is provided with a pivoting device in which a bread slice can be pivoted to cover another bread slice.

83.) Device according to claim 82, characterized in that the bread slice is held in the pivoting device by negative pressure.

84.) Device according to one of claims 65 to 83, characterized in that an oscillating bread knife cutting the bread slices along their diagonal is provided in a cutting station.

85.) Device according to one of claims 65 to 83, characterized in that a water jet cutting the bread slices along their diagonal is provided in a cutting station.

86.) Device according to one of claims 65 to 83, characterized in that a cutting disc is provided in the cutting station which cuts the bread slices along their diagonal.

87.) Device according to one of claims 65 to 86, characterized in that an adjustment is provided in the cutting station, with which the bread slices have an adjustment in the region of their corners to be cut, which adjust two adjacent edges of the bread slices at right angles.

88.) Device according to one of claims 65 to 87, characterized in that in a stacking station the bread slices cut along the diagonal can be stacked in the form of triangles lying one above the other.

89.) Device according to claim 88, characterized in that stamps are provided for lifting a triangle in the stacking station and the raised disks can be detected by a pivoting mechanism with which the triangles can be pivoted through 180 °, can be moved backwards against the conveying direction of the conveyor belt and can be placed on the broken triangle.

90.) Device according to one of claims 65 to 89, characterized in that there is provided for packaging the sandwich in a container of a transfer station for receiving and giving away the sandwich.

91.) Device according to one of claims 65 to 90, characterized in that the containers receiving the sandwiches are deeply distorted.

92.) Device according to claim 90 or 91, characterized in that a handling tool is provided for receiving the triangles, between the arms of which the triangles are held and can be pressed together.

93.) Device according to one of claims 90 to 92, characterized in that a height limit for the superimposed triangles is provided for the transfer station.

94.) Device according to one of claims 90 to 93, characterized in that the triangles stacked one on top of the other can be deposited with their pointed tip in a container provided for their packaging.

95.) Device according to one of claims 65 to 93, characterized in that is provided for packing the stacked triangles in containers which can be placed over the seats of the stacked triangles.