Abstract: An oven suitable for roasting chickens is provided. The oven includes an oven chamber having side walls, a floor, at least one door, and a ceiling, and a plurality of heating levels. A method of roasting items in an oven is provided.

Abstract: A dough conditioning apparatus for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; a means to direct a conditioning gas directly onto frozen dough within the enclosure; humidity and temperature sensors for respectively measuring the humidity and temperature of the conditioning gas; and a gas controller, the gas controller controlling the duration of the conditioning gas onto the frozen dough according to the output of the humidity and temperature sensor.

Abstract: An oven suitable for roasting chickens and the like comprising at least one oven chamber (1, 2) each oven chamber comprising side walls (4), a floor (55), at least one door (3) and a ceiling, each oven chamber having a plurality of heating levels. At least one heating element cavity (12) external to and communicating with the oven chamber (1, 2) is provided with each heating element cavity (12) comprising at least one heating element (11, 15, 16). The oven has a plurality of air inlets (13, 14) into the oven chamber from the heating element cavity (12) corresponding to the heating levels in the oven chamber and at least one outlet for return air from the oven chamber into the heating element cavity; and air distributor (10) corresponding to each air inlet, each air distributor (10) circulating air from the heating element cavity (12) to the oven chamber through a respective inlet. A method of roasting items in an oven is also disclosed.

Abstract: A dough molder 16 including two or more first sheeting rollers 1, 5, which define a dough path to a conveyor 3, two or more second sheeting rollers 6, 7, and an inlet 18 for receiving dough from an operator. A diverter 13 is moveable between a position to allow dough to be fed to the second sheeting rollers or exclusively to the first pair of sheeting rollers.

Abstract: A baking oven 10 comprising an oven chamber 11, heating elements 20, 120 for generating heat, a support 14, 114A for supporting one or more baking trays 30 in a baking tray position within the heating chamber 11. The oven has an active region 120 under the baking tray position and an inactive region 130 positioned outwardly of the active region 120, the heating elements 20 being positioned to provide substantially more heat to the active region 120 than to the inactive region 130 for more directly heating an underside of the baking tray position. The oven chamber 11 may also include second support 114B within the oven chamber for supporting one or more baking trays above the baking trays on the first support 14 and second heating elements 127 intermediate the first support and a second support for supplying heat to an underside of the baking trays on the second support 114B; the second support 114B being movable relative to the second heating elements 127 and coaxial with the first support 20, 114A.

Abstract: A dough molder including a housing for at least one pair of rollers 1 having an access opening 5 to the at least one pair of rollers 1. The access opening 5 is provided with a guard arrangement 7 on which the operators arm rests during operation of the rollers. The dough molder further includes a detector 6 having means to interrupt operation of the molding rollers when the operator's hand is detected by light beams 18, 19 as extending beyond predetermined limits through the access opening 5 and moving to a position where the rollers 1 can be reached by the operator.

Abstract: A baker's oven 10 and a method of operating the baking oven 10. The baking oven 10 including heating means 50 arranged to underlie baking trays 31 to provide a substantial proportion of the heat to the baking trays 31 than to other portions of the oven, a temperature sensor 62 for providing a signal indicative of oven temperature. An interface 60 is adapted to receive information from a baker indicative of a bake program and information corresponding to products being loaded into the oven. The control means 61 is operatively connected to the heating means 50, the temperature sensor 62 and the interface 60 to receive signals corresponding to oven variables comprising the oven temperature and a fixed baking time indicative of the product. The control means 61 is adapted to deactivate the heating means 50 after a first predetermined portion of the fixed baking time has elapsed in response to the oven temperature reaching a trip temperature.

Abstract: A liquid separator including a vessel 172, an inlet 174, a first outlet 176, a second outlet 178, a regulating mechanism 180, and a removal mechanism 182, 184, 199. Within the vessel liquid separates into a lower density fraction floating atop a denser fraction. The inlet receives the liquid into the vessel. The first outlet conveys the denser fraction from the vessel. The second outlet is positioned above the first outlet to convey the floating lower density fraction from the vessel. The regulating mechanism 180 regulates the pressure at the first outlet. The removal mechanism 182, 184, 199 includes one or more sensors 184, to sense the floating lower density fraction at a first predetermined level above the first outlet, and is responsive to the sensor(s) to remove the floating lower density fraction from the vessel.

Abstract: An apparatus for molding and proving dough, including a pair of sheet rollers for providing a dough strip to a dough molder, a means for engaging and disengaging a retractable dough divider, the retractable dough divider when engaged separates the dough into dough portions as its exits the dough molder and a prover for recovering the dough portions. Also disclosed is a dough molder for a strip of dough including a conveyor having a first run spaced below a curling mat to curl the dough strip; the curling mat resting on at least the first run of the conveyor, the curling mat having a raised section which does not contact the first run.

Abstract: A bread slicer is provided, which includes a receiving area for receiving a loaf of bread; a return area for delivering sliced bread; and a path along which the bread moves from the receiving area to the return area. The path includes a substantially downwardly inclined surface extending from the rear of the receiving area to the return area. The slicer has a slicing element for slicing the bread as it passes from the receiving area to the return area; and a guard for preventing access to the slicing element from the receiving area. The guard is fixed relative to a guide mechanism, the guide mechanism being movable along a path divergent from the inclined path to advance the loaf along the path.

Abstract: A steaming device (50) for a baker's oven including a steam generation chamber (55), located adjacent at least one heating element (25, 26) in an oven compartment of the baker's oven, the steam generation chamber (55) being closed at one end and having at least one steam outlet at or adjacent the other end; at least one heat sink member (57) in the steam generation chamber (55) to provide a heat source to convert steaming water introduced into the steam generation chamber 55) into steam; and a steaming water pipe (40) having at least one nozzle (41) operable to direct water into the steam generation chamber (55), the steaming water being convertible into steam within the steam generation chamber (55) and releasable to the oven compartment through the at least one steam outlet.

Abstract: A dough moulder 16 including two or more first sheeting rollers 1, 5, which define a dough path to a conveyor 3, two or more second sheeting rollers 6, 7, and an inlet 18 for receiving dough from an operator. A diverter 13 is moveable between a position to allow dough to be fed to the second sheeting rollers or exclusively to the first pair of sheeting rollers.

Abstract: An apparatus for producing a bread product including: an input means for entering product variables; a processor for determining a production schedule for producing product; a thawer for thawing or partially thawing substantially planar frozen dough pieces; a moulder for working the thawed or partially thawed dough in accordance with predetermined process steps; and an oven for baking the product; the processor controlling or instructing an operator to control the operation of the thawer, shaper and oven.

Abstract: A dough moulder including a dough conveyor operable to receive a strip of dough, the conveyor having a first run operable to co-operate with a curling element to curl or roll the dough strip into a dough piece and a second run operable with a pressure rolling board to mould the dough piece, wherein the pressure rolling board has an upper section and a lower section, the lower section including a plurality of formed channels or troughs.

Abstract: A dough moulder including a housing for at least one pair of rollers 1 having an access opening 5 to the at least one pair of rollers 1. The access opening 5 is provided with a guard arrangement 7 on which the operators arm rests during operation of the rollers. The dough moulder further includes a detector 6 having means to interrupt operation of the moulding rollers when the operator's hand is detected by light beams 18, 19 as extending beyond predetermined limits through the access opening 5 and moving to a position where the rollers 1 can be reached by the operator.

Abstract: An apparatus for moulding and proving dough, including a pair of sheet rollers for providing a dough strip to a dough moulder, a means for engaging and disengaging a retractable dough divider, the retractable dough divider when engaged separates the dough into dough portions as its exits the dough moulder and a prover for recovering the dough portions. Also disclosed is a dough moulder for a strip of dough including a conveyor having a first run spaced below a curling mat to curl the dough strip; the curling mat resting on at least the first run of the conveyor, the curling mat having a raised section which does not contact the first run.

Abstract: A baker's oven 10 and a method of operating the baking oven 10. The baking oven 10 including heating means 50 arranged to underlie baking trays 31 to provide a substantial proportion of the heat to the baking trays 31 than to other portions of the oven, a temperature sensor 62 for providing a signal indicative of oven temperature. An interface 60 is adapted to receive information from a baker indicative of a bake program and information corresponding to products being loaded into the oven. The control means 61 is operatively connected to the heating means 50, the temperature sensor 62 and the interface 60 to receive signals corresponding to oven variables comprising the oven temperature and a fixed baking time indicative of the product.

Abstract: A baking oven 10 comprising an oven chamber 11, heating elements 20, 120 for generating heat, a support 14, 114A for supporting one or more baking trays 30 in a baking tray position within the heating chamber 11. The oven has an active region 120 under the baking tray position and an inactive region 130 positioned outwardly of the active region 120, the heating elements 20 being positioned to provide substantially more heat to the active region 120 than to the inactive region 130 for more directly heating an underside of the baking tray position. The oven chamber 11 may also include second support 114B within the oven chamber for supporting one or more baking trays above the baking trays on the first support 14 and second heating elements 127 intermediate the first support and a second support for supplying heat to an underside of the baking trays on the second support 114B; the second support 114B being movable relative to the second heating elements 127 and coaxial with the first support 20, 114A.

Abstract: A multi-deck baking oven including a housing and at least two baking chambers located within the housing, adjacent baking chambers being separated by an insulating layer, at least one of the insulating layers including a hollow partition, wherein each insulating layer dampens the rate of heat flow between the adjacent baking chambers.

Abstract: A dough moulder including a dough conveyor operable to receive a strip of dough, the conveyor having a first run operable to co-operate with a curling element to curl or roll the dough strip into a dough piece and a second run operable with a pressure rolling board to mould the dough piece, wherein the pressure rolling board has an upper section and a lower section, the lower section including a plurality of formed channels or troughs.