Abstract: The cooking module for a linear tunnel oven for bakery products includes a cooking chamber having a hearth, in the form of a conveyor belt, that is mobile and permeable to a gaseous heat-transfer fluid, a roof, and a heating device in the hearth and on the roof to cook the products. The heating device in the hearth includes a plurality of orifices for blowing the fluid. The belt is mobile above a sliding surface having openings for the fluid to pass through, and is mobile between two positions, a convection position where the openings coincide with the orifices to let the fluid pass through, and a second position known as a radiation position, where openings are offset from these orifices, the surface forming a screen for the fluid blown through the orifices.

Abstract: The cooking module for bakery products includes a cooking enclosure having an arched roof and a sole on which the products rest. The module is equipped at least with a heating mechanism in the roof. The heating mechanism includes a plenum in which a heat-transfer fluid circulates from an inlet and at least one outlet. The plenum includes a plurality of blowing orifices for blowing fluid into the enclosure. The module includes a device for blanking off the orifices, being movable between a position of blanking of the orifices and a position of opening same. There is a means for extracting the heat-transfer fluid passing through the plenum and/or blown into the enclosure.

Abstract: The device for transporting support plates for bakery products includes supporting angle brackets on which rest the edges of plates, and a driving device cooperative with the brackets on both sides of a vertical median plane. The driving device includes at least one chain forming a close-loop circuit so as to define an ascending column and a descending column of supporting means and, at least one connecting support hinged about a horizontal axis of at least one angle bracket. There is a device for holding and guiding the angle brackets in a horizontal plane in a transfer portion from the ascending column to the descending column and a conveyer extending at least under the ascending and descending columns between the driving device.

Abstract: The cooking module for bakery products includes a cooking enclosure having an arched roof and a sole on which the products rest. The module is equipped at least with a heating mechanism in the roof. The heating mechanism includes a plenum in which a heat-transfer fluid circulates from an inlet and at least one outlet. The plenum includes a plurality of blowing orifices for blowing fluid into the enclosure. The module includes a device for blanking off the orifices, being movable between a position of blanking of the orifices and a position of opening same. There is a means for extracting the heat-transfer fluid passing through the plenum and/or blown into the enclosure.

Abstract: The transport device of the noria type includes a drive chain having links and being wound around two deflection wheels so as to describe a loop circuit. There is a first, ascending vertical chain strand and a second, descending vertical chain strand. One link of the chain holds a support arm extending in a direction perpendicular to the chain. The support arm is attached laterally to a link by a mount. The mount has a support surface at each of its ends. At least across one of these support surfaces, the mount rests on another, contiguous mount of another support arm attached to another link of the chain, on the ascending strand and descending strand.

Abstract: The support plate device for baked goods, pastries, or Viennese baked goods, includes at least one lower plate and at least two molds supported by the lower plate. The device further includes at least one upper plate, which covers the molds. The lower surface of the upper plate engages with the upper ends of the respective edges of the molds. There is a resilient return device for each mold, generating a force urging each mold individually and separately against the lower surface of the upper plate.

Abstract: The invention concerns a method for volume division of bread-making, bakery, and pastry dough and the like, contained in a hopper. The method includes allowing the dough to flow by gravity into a chamber capable of measuring an amount of dough to be divided and extending beneath an opening located at the base of the hopper. The chamber is at least partly closed. The volume division of the dough into dough pieces of the amount of dough contained in the chamber is started. The divided dough pieces from the chamber are removed to be set on a discharge carrier. The invention also concerns a device for implementing the method.

Abstract: The invention concerns a method for volume division of bread-making, bakery, and pastry dough and the like, contained in a hopper. The method includes allowing the dough to flow by gravity into a chamber capable of measuring an amount of dough to be divided and extending beneath an opening located at the base of the hopper. The chamber is at least partly closed. The volume division of the dough into dough pieces of the amount of dough contained in the chamber is started. The divided dough pieces from the chamber are removed to be set on a discharge carrier. The invention also concerns a device for implementing the method.

Abstract: The invention relates to a cooking oven for bread, patisserie and pastry products or similar, including at least one cooking chamber with a fixed or moving floor, on which products are supported during cooking, whether directly or on a suitable cooking support, such as a plate a mesh or a cooking mold. There is also a radiant heating device for the floor arranged under the floor, called a floor hotplate. The floor and the floor hotplate have a space therebetween, the space being provided for closed-circuit convective circulation of a heating fluid, the floor having a permeable embodiment for a complementary heating of the products through the same by convection. The oven permits a combination at the floor of heating by conduction and radiation with heating by convection.

Abstract: The invention concerns a method for volume division of bread-making, bakery, and pastry dough and the like, contained in a hopper. The method includes allowing the dough to flow by gravity into a chamber capable of measuring an amount of dough to be divided and extending beneath an opening located at the base of the hopper. The chamber is at least partly closed. The volume division of the dough into dough pieces of the amount of dough contained in the chamber is started. The divided dough pieces from the chamber are removed to be set on a discharge carrier. The invention also concerns a device for implementing the method.

Abstract: The invention relates to a sole for a bakery oven, wherein the bakery oven has at least one chamber for cooking baked products, Viennese bakery products, pastry products or similar. The inventive sole includes a woven mesh structure having wires and cables of stainless steel or similar. The invention also relates to a bakery oven having one such sole.

Abstract: The invention relates to a cooking oven for bread, patisserie and pastry products or similar, including at least one cooking chamber with a fixed or moving floor, on which products are supported during cooking, whether directly or on a suitable cooking support, such as a plate a mesh or a cooking mold. There is also a radiant heating device for the floor arranged under the floor, called a floor hotplate. The floor and the floor hotplate have a space therebetween, the space being provided for closed-circuit convective circulation of a heating fluid, the floor having a permeable embodiment for a complementary heating of the products through the same by convection. The oven permits a combination at the floor of heating by conduction and radiation with heating by convection.

Abstract: A kneading trough for the industrial production of dough for baking bread, Viennese bakery products, pastry or the like, designed to supply a processing unit, such as a dough divider (6) having one or several vats (2, 2A) provided with a kneading mechanism (3) and a mechanism for measuring out (4) ingredients to supply the vat(s) (2, 2A) at each kneading cycle. This kneading trough (1) includes the vat(s) (2, 2A) which are are mounted tilting on a supporting frame (10) located above the dough-processing unit (6), and, furthermore, the mechanism for measuring out (4) ingredients (I1, I2, I3, I4, I5) is mounted on the supporting frame (10) above the vat(s) (2, 2A).

Abstract: An oven for continuous baking of bread, Viennese bread, pastry products or the like includes of juxtaposable modules, each module including a baking chamber and conveying apparatus for holders, such as plates or racks, on which are arranged the products, for conveying same through the baking chamber, from an inlet opening to an outlet opening. The inlet opening of a baking chamber of a module is capable of coinciding with the outlet opening of a preceding module, these inlet and outlet openings being in the shape of slots. Each module includes a connecting arrangment surrounding this inlet opening and the outlet opening, which allow same to be made integral with the module preceding and/or following same. The conveying apparatus are partly defined by an intermittently operating noria on which are arranged the holders.

Abstract: The invention relates to device for permanently elongating dough pieces to a great length starting from pieces of dough of a medium length, said elongation process being inserted in the automatic sequence of different phases of treatment in an industrial production line for long loaves of bread and comprising an elongating device treating simultaneously entire rows of pieces of dough which have already been pretreated in suitable equipment to a medium length to transfer them subsequently, after having imparted a long length to them, to a final rising chamber prior to their being baked.