WO2021251869A1 - Appareil et procédé d'enrobage d'encas - Google Patents

Appareil et procédé d'enrobage d'encas Download PDF

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Publication number
WO2021251869A1
WO2021251869A1 PCT/SE2021/050525 SE2021050525W WO2021251869A1 WO 2021251869 A1 WO2021251869 A1 WO 2021251869A1 SE 2021050525 W SE2021050525 W SE 2021050525W WO 2021251869 A1 WO2021251869 A1 WO 2021251869A1
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WO
WIPO (PCT)
Prior art keywords
food pieces
conveyor
heat
food
preferable
Prior art date
Application number
PCT/SE2021/050525
Other languages
English (en)
Inventor
Anders Fredlund
Original Assignee
Anders Fredlund
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 Anders Fredlund filed Critical Anders Fredlund
Publication of WO2021251869A1 publication Critical patent/WO2021251869A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
    • B65G27/00—Jigging conveyors
    • B65G27/10—Applications of devices for generating or transmitting jigging movements
    • B65G27/16—Applications of devices for generating or transmitting jigging movements of vibrators, i.e. devices for producing movements of high frequency and small amplitude

Definitions

  • This invention relates to an apparatus and method for coating food snack pieces with a small amount of oil, fat or other lipophilic substances.
  • US20170112180 to J Ashourian et al describes a continuous feed of potato slices through a dip in an emulsion of oil and water claim a continuously mixer for water and oil and feed the tank. To get an even adding of oil the same amount of emulsion must be left on each slice. The emulsion will also leave extra water necessary to dry away.
  • GB 2324952 to R M Rolston et al describes that two sets of rotary sprayer discs are mounted above and below the conveyor, spraying oil onto a monolayer of potato slices before baking.
  • WO 9410857 to J Bell et al suggest to spray or brush the surface of a monolayer of potato slices with oil before baking.
  • the invention relates to an apparatus for coating potato slice
  • An apparatus for continuously coating food pieces comprising: a first part comprising a vibrating feeding conveyor having an upstream and downstream end ; an open ended heating cavity with heat sources for heating food pieces conveyed through the cavity by the vibrating conveyor ; a second part placed at the downstream end of the first vibrating conveyor comprising; a high speed conveyor belt having a upstream and downstream end; Sprayers placed further downstream the end of the fast conveyor , arranged in such way that they can spray coating on airborne and gliding food pieces.
  • a method of coating food pieces comprising a) a first step of moving food pieces on a vibrating feeding conveyor from a first upstream end to a second open downstream end through a heating cavity wherein heat is transferred to the food pieces. b) a second step of conveying the food pieces on a fast conveyor from a first upstream end to an downstream end in such speed that the food pieces will get airborne and glide from the end of the conveyor and spraying the food pieces with coating while being airborne and gliding.
  • Food pieces may include potato, sweet potato, parsnip, beetroot, avocado, zucchini, pineapple, apple, or any fruit or vegetable that can be eaten as snacks in a dried state.
  • Food pieces can be made from dough that are formed to pieces or sheeted, rolled and cut may be used, as for example nachos.
  • the apparatus and method may also be used for extruded food pieces including direct expanded or dried pellets.
  • the present invention may also be used for popcorn or peanuts and other nuts.
  • the present innovation is suitable for any food piece that is gaining of having a thin coating before further processing or for other means as for example giving the food snack pieces a final luster.
  • the apparatus and method of the present innovation is especially adopted for coating potato slices
  • Standard industrial steps of preparation of raw slices is preferable and may include steps of destoning and washing of potatoes, scrubbing or peeling, pulse electric field treatment, slicing, washing of excess starch from slices and chemical treatment.
  • a standard pulsed electric field (PEF) setting when treating 2400 kg an hour of potatoes is 0,4 to 1,4 kJ per kilo slices and could go as high as 20 kJ per kg.
  • the PEF could be done with any commercially available equipment as from for example Kea-Tec or Scandinova and setting ranges of voltage of 0-30 kV, current range of 0-700A, pulse repetition frequency of 0-500 Hz and pulse length of 0,5-10 micro s.
  • the potatoes are preferably sliced to 0.4-3 mm thick but more preferable 1.0 to 2.2 mm thick. In the washing of slices 0,1 to 3% of salts can be used. Even though a pulsed electric field treatment makes a smoother cut there are usually some broken cells with trapped starches.
  • starch dissolving enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase, laccase, lipase, maltogenic amylase, alfa,, beta, or gamma amylase, pectinase, pentosanase, protease, and transglutaminase; or emulsifiers that reduce or totally counteracts stickiness.
  • the potato slices are coated in apparatus having two parts and steps.
  • First the potato slices are vibration conveyed through a cavity of infrared heat and/or hot gas that will heat the slices and dry the surface.
  • the vibrations, heat and drying will make the slices easy to separate.
  • an input flow was set to 2400 kg per hour of 1,5 mm potato slices of the sort Lady Rosetta with a dry matter of 21,7%.
  • the potato slices were vibration conveyed from downstream end to upstream end for 12 seconds on stainless steel 2 mm kernet network with 86% open area and sized of width 1200 mm and length of 3600 mm.
  • the heating unit applies 60 kW per kilo slices.
  • the heating unit applied hot gas blown down on the slices with impact speed 3 m/s and gas temperature of 180 C.
  • the second part and step is a high speed conveyor that when correctly managed separate the slices and make them airborne after the end of the fast conveyor. Sprayers further down the projected path of the gliding slices create upward and downward curtains of coatings which the slices glide through. By regulating the speed of the conveyor and the flow in the sprayer a controlled and even coating can be achieved.
  • the fast conveyor convey was set to 20 m/s and consisting of a teflon coated glasfiber 4 mm net endless conveyer. Spraying unit was set to yield a film of 1,9% oil based on initial wet base onto every slice.
  • the vibrating conveyer could still be used but could also be replaced by another conveyor as long as the food snack pieces will be singulated on the high speed conveyor and through the curtains of coating.
  • the second part and step can also be used alone if potato slices or other food pieces have been pre dried by other means.
  • An advantage of the present invention is that a very even coating can be applied to potato slices in a high throughput manner.
  • Another advantage of the present invention is that oil can be added to a heated surface which in turn leads to even more effective moister diffusivity and high overall drying rate and easy separation of the slices in further drying steps.
  • the vibrating conveyor can be made of any food grade and heat stable material as metal linked sheet, metal nets, perforated plate, a grid, expanded metal, a malignant grid or a welded grille. It is preferable if the sheet has large holes areas for good throughput of radiation and/or hot gas. When processing extruded corn curls, cuts from extruded wholegrains or sheeted corn masa it is preferable to change the conveyor as the food pieces otherwise easily got stuck in a the hole areas.
  • the conveyor can be changed to a solid metal sheet. It is preferable that the metal sheet is not totally flat but has a patterned and texturized surface to minimize the surface contact with the food pieces.
  • the heating unit can be built up numerous alternative kinds of heaters capable of drying off the surface water and heat the product as for examples porous shortwave burners, ceramic, metallic fiber mediumwave burners and catalytic longwave burners embedded combustion gas burner, thermal oil radiators or electrical elements SER burners, electrical wire or direct fire burners as ribbon burners. All above heaters can reach a sufficient initial drying but with differentiated efficiency and power density. In the examples of infrared heaters the wavelengths can vary between 550 to 12000 nm. There are many frequencies, combinations and overtones of frequencies that can heat the food pieces.
  • the heating tube is a halogen heater lamp with a power of 1000 W and emit, when set on full power, a peak wavelength of 1100 nm and a color (CCT) of 1012 K.
  • the tube has a gold reflector on the back of the quartzglas.
  • This type of tubes can be placed very close to a next tube and can together with other bulbs create a heating panel with up to 200 kW per square meter.
  • the heat can easily be regulated by phase shifters or be pulsed.
  • the heating tube could also be placed sparser to reach a heat intensity that match the product to be coated. By changing the bulb different lamps can be chosen to match the food pieces to be dried and heated, as shortwave, midwave or longwave lamps with wavelengths of.750 to 6000 nm.
  • the infrared rays can be reflected on the food pieces, penetrates through or miss the food pieces it is preferable to have infrared reflecting boundaries of the heating zone so the rays will be redirected to the slices and not heating the environment. It is preferable that all parts of the heating unit facing the heating tube is of infrared reflecting material as gold, silver, aluminum or ceramics or other infrared and heat reflecting material.
  • the heating unit applies 2 - 400 kW infrared heat per kilo and more preferable 20 to 60 kW.
  • a fan in the heating unit can blow gas onto the slices with a preferable impact speed of average 0,1 to 12 m/s more preferable 1 to 6 m/s .
  • the heating element As the gas pass the heating element it will exchange heat to the gas and the gas temperature is preferable regulated to 60 to 250 C, more preferable 110 to 200C. Energy efficiency is an important factor for economic and environmental reasons but also for increased efficiency of the heating unit. Therefore the energy from vaporing steam is preferable collected in an outgoing venting pipe and used in other process steps or led to a condenser. In a most preferable arrangement the steam is led to a gas separator taking condensate away and leading back hot gas to the heat units. The energy transferred by gas and by the heating element could be balance against each other from 0 to 100% depending on product. A method wherein the heating unit transfers a total of 50 kJ to 1195 kJ to be absorbed by the per kg of potato slices or snack food pieces.
  • the high speed conveyor can be made of various food grade materials such as for example stainless steel, urethane, polypylene, acetal, polyethylene, silicone or Teflon covered glasfiber net. It can be driven by any suitable commercial available motor.
  • the fast conveyor convey can be set to 1 to 600 m/s and more preferable 3 to 80 m/s. There are some variables to consider; you want the conveyor to grip the pieces but at the same time easily leave the conveyor and make a good projected path from the end of the conveyor. You also want good speed but if the conveyor speed is set too high there is a tendency that the potato slices or other snack food pieces starts to spin or flip.
  • the fast conveyer is an Teflon coated glasfiber 4 mm net endless conveyer and a speed of 20 m/s and each slice totally separated from another and made a good projected path.
  • the sprayers could be using compressed air to spray the food pieces that passing by.
  • the downside with compressed air is that it easily produces a mist that attaches to other equipment and also disturbs the path of the slide flying potato slices.
  • the coating of the food snack pieces as potato slices could be made by a bakery spinning plate oiler or a vertical oil curtain but it is to the inventor findings that the easiest and most controllable way is to use a hydraulic spray as a PulsaJetTM. Other hydraulic system can be used as well.
  • the food pieces are coated with 0,01 to 30 weight percentage of oil and more preferable 0,1 to 3% of oil.
  • the drawing in figure 1 to 6 describe one embodiment and method of an exemplifying apparatus for coating food snack pieces.
  • Figure 1 is a top view of the coater.
  • Figure 2 is a side view of a vibrator feeder part of the apparatus.
  • Figure 3 is a side view of an upper heating element unit above the vibrating conveyor that feeds the food pieces forward.
  • Figure 4 is sectional view of separated parts of a vibration conveyor net and three upper heating units and three lower heating units of the apparatus.
  • Figure 5 is a side view of a self-standing heating unit, fast conveyor and sprayer unit.
  • Figure 6 is a sectional perspective view of the coater
  • Figure 1 is a top view of the apparatus for continuously coating food pieces comprising: A primary conveyor 101 for vibrating feeding food pieces 103 from an upstream end 105 and downstream end 106, driven by vibramotors 107, 109, through an open ended heating cavity 110.
  • a high speed endless conveyor 111 having a upstream end 112 and downstream end 113 for accelerating food pieces 103 coming out of the heating cavity 105 arranged in such way that food pieces 103 will be shortly airborne when leaving the high speed conveyor end 113.
  • a spraying unit 115 placed further downstream the high speed conveyor belts end 113 for coating the food pieces while being on the projected flying path. Food pieces can then be further baked or processed 160.
  • the high speed conveyer 111 consist of an teflon coated glasfiber 4 mm net endless conveyer and preferable set to 1-600 m/s.
  • the spraying unit 115 is preferable set to apply 0,01 to 30 weight percentage of oil or other coating.
  • the apparatus consist of two divided 114 parts and it is possible to run the spraying unit 115 freestanding.
  • FIG 2 is a side view of a vibration conveyer comprising a suspended body 205 hanging on a substructure 203 with the aid of a wire 207 attached in a spring 210.
  • the conveyer 101 is attached to the body 205.
  • the motovibrator 107 is attached to the body 205.
  • a pair of counter-rotating external electric motovibrators from the WAM-group is fitted in parallel on both sides of the suspended body 205.
  • the motovibrator 107 has eccentric weights fitted on both shafts creating a sinusoidal force and the angle of the weight could be turned from 0 to 100% eccentricity.
  • the full speed frequency of the present motovibrator is 1000 Hz and can easily be controlled by an inverter or other steering equipment.
  • the conveyor 101 in the illustrated example is made of stainless steel krenel network, 2 mm thick steel wire, diameter of 15 mm and an open area of 86% and is attached to the substructure 205 by screw it tight with a distance 213..
  • the conveyor 101 can easily be changed depending on what food pieces that are being processed.
  • Figure 3 is a side view of an upper part of a heating unit 305 comprising a fan 301 and a heating tube 302 for creates a heating and drying effect upon the food pieces 103.
  • the heating tube 302 has an end connector 304.
  • An electrical wire 306 goes through an isolating material 308 and to an electrical wire terminal 310.
  • the fan 302 blows gas through a holed plate 312 and down towards the food pieces 103 on a vibrating conveyor 101 and passing the heating tube 302 and the connectors 304.
  • the gas going into the fan 302 could be taken from fresh air or pre heated fresh air, steam or cleaned and recycled steam.
  • a mirror unit as the upper unit 305 can be placed beneath the conveyor 101 but facing upward.
  • the heating tube 302 is a halogen heater lamp with a power of 1000 W and emit, when set on full power, a peak wavelength of 1100 nm and a color (CCT) of 1012 K.
  • the tube has a gold reflector on the back of the quartzglas.
  • Figure 4 is sectional view of separated parts of the vibration conveyor 101 and three upper heating units and three lower heating units 305 of the apparatus.
  • the conveyor 101 has stabilizing crossbars 419.
  • the upper and lower heater units 305 and the conveyor 101 are separated in figure 4 but closed when in operation and arranged in such way that leaving a space for the conveyor 101 between the heater units 305.
  • Adjacent side plates 405 and an inlet/outlet plates 407 are attached to the heating unit 305. It is preferable that the inlet/outlet plate 407 is lower plate than the side plates 405 for creating a gap between the upper and lower heating units when moved together and enable easy infeed and outfeed of food pieces.
  • the adjacent side plates 405 has holes 413 wherein the stabilizing crossbars 419 can move.
  • Figure 5 is a side view of an coating unit without the vibrating feeder seen in figure 2 comprising .
  • the upper sprayer 515 and the lower sprayer 519 are airless sprayer that are driven with hydraulic pressure, a hydraulic system PulsJetTM from Spaying System Co, with a flat nozzle creating an oil curtain that is narrow in the direction of travelling. PulsaJet sprays can provide a very controllable flowrate of oil by pulsing the oil, with up to 25000 cycles per minute and regulate the oil flow from 10 to 100%.
  • the sprayers could be turned of and only coating one side. Excess oil from the upper sprayer 515 is spayed into a collector 517 and excess oil from the lower sprayer 519 is sprayed into another collector 521. Energy efficiency is an important factor for economic and environmental reasons but also for increased efficiency of the heating unit 305. Therefore the energy from vaporing steam is preferable collected in the outgoing venting pipe 550 and is preferable used in other process steps or led to a condenser. In a most preferable arrangement the steam is led to a gas separator taking condensate away and a blower leading back hot gas to the heat units 305 by an incoming pipe 351 to one or multiple heating units 305.
  • Figure 6 is a sectional perspective view of the coater comprising a vibrating conveyor 101 feeding food pieces 103 out heating unit 305 and into the spraying unit 115 and their onto a high speed conveyor 111 which move so fast that the food pieces keep their momentum forward as the conveyor returns turns at it's downstream end 113 and slide fly between an upper sprayer 515 and an oil collector 517 through an oil curtain 611 and keep slide fly through a second oil curtain 617 between a lower oil spray 519 and a collector 521.
  • the food pieces could then be landed for further processing 160.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

: L'invention concerne un appareil et un procédé pour l'enrobage continu d'aliments, l'appareil comprenant une première partie comprenant un transporteur d'alimentation vibrant ayant une extrémité amont et une extrémité aval, une cavité de chauffage à extrémité ouverte avec des sources de chaleur pour chauffer des aliments transportés dans la cavité par le transporteur vibrant, une seconde partie placée au niveau de l'extrémité aval du transporteur vibrant comprenant une bande transporteuse à grande vitesse ayant une extrémité amont et une extrémité aval pouvant fonctionner à une vitesse telle que les aliments entrent en suspension dans l'air et planent à partir de l'extrémité du transporteur, des pulvérisateurs placés plus en aval de l'extrémité du transporteur rapide, agencés de telle sorte qu'ils puissent pulvériser un enrobage sur des aliments en suspension dans l'air et planant.
PCT/SE2021/050525 2020-06-08 2021-06-03 Appareil et procédé d'enrobage d'encas WO2021251869A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE2030189A SE544202C2 (en) 2020-06-08 2020-06-08 Apparatus and method for coating food snack pieces
SE2030189-1 2020-06-08

Publications (1)

Publication Number Publication Date
WO2021251869A1 true WO2021251869A1 (fr) 2021-12-16

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PCT/SE2021/050525 WO2021251869A1 (fr) 2020-06-08 2021-06-03 Appareil et procédé d'enrobage d'encas

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WO (1) WO2021251869A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1151945A (fr) * 1980-06-27 1983-08-16 Surendra P. Mehta Croustilles de pommes de terre a faible teneur en matieres grasses
GB2324952A (en) * 1997-04-30 1998-11-11 United Biscuits Ltd Low fat potato crisps
US5846587A (en) * 1995-05-31 1998-12-08 Nabisco Technology Company Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks
JP2009207393A (ja) * 2008-03-03 2009-09-17 Calbee Foods Co Ltd 食品搬送システム及び振動式コンベヤ
AU2013200974A1 (en) * 2008-01-18 2013-03-14 Frito-Lay Trading Company Gmbh Process for making a healthy snack food
GB2519792A (en) * 2013-10-30 2015-05-06 Frito Lay Trading Co Gmbh Apparatus for, and method of, conveying food sliced

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1151945A (fr) * 1980-06-27 1983-08-16 Surendra P. Mehta Croustilles de pommes de terre a faible teneur en matieres grasses
US5846587A (en) * 1995-05-31 1998-12-08 Nabisco Technology Company Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks
GB2324952A (en) * 1997-04-30 1998-11-11 United Biscuits Ltd Low fat potato crisps
AU2013200974A1 (en) * 2008-01-18 2013-03-14 Frito-Lay Trading Company Gmbh Process for making a healthy snack food
JP2009207393A (ja) * 2008-03-03 2009-09-17 Calbee Foods Co Ltd 食品搬送システム及び振動式コンベヤ
GB2519792A (en) * 2013-10-30 2015-05-06 Frito Lay Trading Co Gmbh Apparatus for, and method of, conveying food sliced

Also Published As

Publication number Publication date
SE2030189A1 (en) 2021-12-09
SE544202C2 (en) 2022-03-01

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