Abstract: A cooling channel is provided for cooling goods to be chilled, in particular food or pharmaceutical products. The cooling channel includes a cooling tower having an inlet end and an outlet end; a driven conveyor belt on which the goods to be chilled are arranged such that they can be conveyed through the cooling tower from the inlet end to the outlet end; a housing surrounding the conveyor belt and forming a cooling zone in the region of the conveyor belt; a filter unit for filtering air; a cooling unit for cooling the cooling zone; and at least one fan that interacts thermodynamically with the cooling unit and that conveys cooled air from the cooling unit to the cooling zone.

Abstract: The invention relates to a cooling channel (100) for cooling goods to be chilled, in particular food or pharmaceutical products, comprising a cooling tower (10) having an inlet end (12) and an outlet end (14), a driven conveyor belt (32), on which the goods to be chilled are arranged such that they can be conveyed through the cooling tower (10) from the inlet end (12) to the outlet end (14), a housing (18), which surrounds the conveyor belt (32) and forms a cooling zone in the region of the conveyor belt, a filter unit (62) for filtering air, a cooling unit (42) for cooling the cooling zone, and at least one fan (74), which interacts thermodynamically with the cooling unit (42) and which is designed to convey cooled air from the cooling unit (42) to the cooling zone, wherein the cooling unit (42) and the fan (74) are arranged in a housing region (40) that is separate from the cooling zone and sealed off from is the cooling zone, wherein only a fluid connection is provided for conveying the cooled air between

Abstract: For producing coiled bakery products comprising two strands each made of an outer and an inner doughy substance, a nozzle arrangement (12) comprises two inner nozzles (14, 16), which are each surrounded by an outer nozzle (18, 20), wherein all of the nozzles (14, 16, 18, 20) are rotatable about a common axis of rotation (148).

Abstract: A nozzle holder (14) with at least one nozzle (34′; 34″), which ends at a mouth (38′; 38″), is used for manufacturing baking articles (54) from an extruded strand (56). In order to manufacture baking articles (54) which extend in a plane, the nozzle (34′; 34″) is pivotably mounted by means of a joint with a ball (32) and its mouth (38′; 38″) is displaceable by a pivoting device (45) in two axes (X; Y) extending at right angles to one another. Furthermore, constructed in the ball (32) is at least one connecting duct (48′; 48″), of which one end is connected to a stationary feed duct (50′; 50″) and the other end to the pivotable nozzle (34′; 34″).

Abstract: For producing coiled bakery products comprising two strands each made of an outer and an inner doughy substance, a nozzle arrangement (12) comprises two inner nozzles (14, 16), which are each surrounded by an outer nozzle (18, 20), wherein all of the nozzles (14, 16, 18, 20) are rotatable about a common axis of rotation (148).

Abstract: A nozzle holder (14) with at least one nozzle (34′; 34″), which ends at a mouth (38′; 38″), is used for manufacturing baking articles (54) from an extruded strand (56). In order to manufacture baking articles (54) which extend in a plane, the nozzle (34′; 34″) is pivotably mounted by means of a joint with a ball (32) and its mouth (38′; 38″) is displaceable by a pivoting device (45) in two axes (X; Y) extending at right angles to one another. Furthermore, constructed in the ball (32) is at least one connecting duct (48′; 48″), of which one end is connected to a stationary feed duct (50′; 50″) and the other end to the pivotable nozzle (34′; 34″).