Abstract: A baking oven for producing baked, preferably edible products, includes at least one upper heating apparatus configured as a radiant heating apparatus and at least one lower heating apparatus configured as a radiant heating apparatus in each of which a fuel mixture containing primary air and a fuel is burnt. The upper heating apparatus is disposed in an upper baking area and above an upper transport level and is directed onto a back surface of an upper plate configuration for heating a baking mould from above. The lower heating apparatus is disposed in a lower baking area between the upper transport level and a lower transport level and is directed onto the back surface of a lower plate configuration for heating the baking mould from above.

Abstract: Method for controlling gas flow rate in a baking device chamber having a chain of baking tongs moving along a path therethrough, including controlled introduction of a fuel volume flow, optional controlled introduction of a convection air volume flow, and controlled removal of a suction volume flow. A volume balance of the volume flow introduced into, the expanding volume flow expanding inside, and the volume flow removed by suction from the baking chamber is determined for controlling the suction volume flow and/or the convection air volume flow. The power(s) of a suction fan and/or convection fan is/are controlled in such a manner that the volume flow removed by suction is greater than or equal to the sum of the introduced volume flow and the expanding volume flow expanding inside the baking chamber so that the introduced volume flow and the expanding volume flow expanding inside the baking chamber are removed via the suction fan.

Abstract: A baking machine includes a winding device (1) for the continuous production of edible wafer rolls provided on the inside with an edible substance. The winding device has a mandrel (2) with a cylindrical winding wall (6) having an exterior winding surface (7) which is adapted for abutment and for rolling of a warm plastically deformable wafer strip and by dint of which, during operation, heat transfer takes place due to the abutment of the wafer strip. An interior of the cylindrical winding wall (6) defines a substance channel (8) for introducing the edible substance into an interior of the wafer roll, and at least one temperature-control channel (9) for guiding a temperature-control medium therethrough. The temperature-control channel (9) extends from a mounted portion (3) of the mandrel (2) into a projecting portion (4) of the mandrel (2) and back again into the mounted portion (3) of the mandrel (2).

Abstract: A baking oven for producing baked, preferably edible products, includes at least one upper heating apparatus configured as a radiant heating apparatus and at least one lower heating apparatus configured as a radiant heating apparatus in each of which a fuel mixture containing primary air and a fuel is burnt. The upper heating apparatus is disposed in an upper baking area and above an upper transport level and is directed onto a back surface of an upper plate configuration for heating a baking mould from above. The lower heating apparatus is disposed in a lower baking area between the upper transport level and a lower transport level and is directed onto the back surface of a lower plate configuration for heating the baking mould from above.

Abstract: The invention relates to an apparatus, baking oven and method for producing a wafer shaped body (2), in particular a baked intermediate product comprising a baking mass baked under pressure, preferably containing 55-70% water in the unbaked state, comprising a baked product (20) having a baked product thickness (21) which is surrounded by a baking linkage (19), wherein the baking linkage (19) at least comprises a rib (22), which extends as far as the edge of the baked product (20).