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.