Abstract: The support tray device for transporting bakery, patisserie, viennoiserie or similar products through at least one processing unit of an installation used for producing such products includes a frame on which at least one sheet of metallic material is fixed. The sheet includes an expanded-metal sheet having micromeshes forming a metal lattice. The expanded-metal sheet is obtained by cutting and stretching a metal sheet. The micromeshes have passage openings between 130 and 750 ?m. As a result of the micromeshes, the expanded metal sheet has a voids surface area representing between 17 and 60% of the total surface area of the sheet.

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 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 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.