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 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: A kneading trough for the industrial production of dough for baking bread, Viennese bakery products, pastry or the like, designed to supply a processing unit, such as a dough divider (6) having one or several vats (2, 2A) provided with a kneading mechanism (3) and a mechanism for measuring out (4) ingredients to supply the vat(s) (2, 2A) at each kneading cycle. This kneading trough (1) includes the vat(s) (2, 2A) which are are mounted tilting on a supporting frame (10) located above the dough-processing unit (6), and, furthermore, the mechanism for measuring out (4) ingredients (I1, I2, I3, I4, I5) is mounted on the supporting frame (10) above the vat(s) (2, 2A).

Abstract: An oven for continuous baking of bread, Viennese bread, pastry products or the like includes of juxtaposable modules, each module including a baking chamber and conveying apparatus for holders, such as plates or racks, on which are arranged the products, for conveying same through the baking chamber, from an inlet opening to an outlet opening. The inlet opening of a baking chamber of a module is capable of coinciding with the outlet opening of a preceding module, these inlet and outlet openings being in the shape of slots. Each module includes a connecting arrangment surrounding this inlet opening and the outlet opening, which allow same to be made integral with the module preceding and/or following same. The conveying apparatus are partly defined by an intermittently operating noria on which are arranged the holders.

Abstract: Bakery oven for a continuous baking process which includes a baking chamber provided with a charging opening and a discharging opening, and containing a spiral conveying device provided with a helicoidal path for conveying the bakery products arranged on trays, plates, racks or the like from the charging opening to the discharging opening. This bakery oven is provided with frames ensuring the individual picking-up of the plates, trays, racks or the like outside the baking chamber to convey them by means of the spiral conveying device, and the spiral conveying device includes a mechanism for individually conveying and guiding the frames along the helicoidal path.

Abstract: A swivel-truck bakery oven having a baking chamber, a charging door, an electric control box, a recirculation channel, a re-circulation fan, heating elements for heating the re-circulation air, mechanical and power equipment for rotatably driving the swivel truck, and a blowing manifold with vertical louvres and a steam generator. The oven consists primarily of a generally rectangular frame structure, with the frame structure having a central core of parallelipipedic configuration with a width substantially corresponding to the width of the charging door, which is determined, in turn, by the width of the swivel truck. The frame structure also has a pair of detachable lateral covers which each have an interior recess or cavity of a depth that is slightly greater than half the difference between the width and the diagonal length of the swivel truck.

Abstract: This indirect-heating, truck-type bakery oven includes a baking chamber closed by a charging door opening throughout the surface of this door, a re-circulation channel provided with a turbine-type fan and heater for heating the cooled air from the baking chamber, and a manifold having louvres for introducing hot air streams into the baking chamber and a steam generator.

Abstract: The invention relates to an apparatus for centering and shaping dough pieces baked products or the like which is inserted between two treatment machines in a commercial baking line for the production of bread or similar baked products, for example between a dividing and weighing machine and a prefermentation chamber, or between a prefermentation chamber and a shaping and alongating machine, this apparatus comprising a conveyor for feeding the ball-shaped dough pieces from the dividing and weighing machine or the prefermentation chamber, an endless belt conveyor of which the outer face comprises rack means consisting of transverse bars, two parallel guideways disposed at the input end of the apparatus and overlying said endless conveyor belt, a centering spout consisting of two convergent vertical walls and disposed downstream of said guideways, a shaping channel having an inner width inferior to the spacing of said pair of parallel guideways and disposed downstream of said centering spout, a plurality of succ

Abstract: The invention relates to a device for the positive drawing to great lengths of lumps of dough already pre-lengthened. This device is inserted between the shaper-lengthener and the chute in the automatic sequence of the different phases of treatment of an industrial manufacturing line for long loaves.This device is characterized by having a turning group formed of a drive shaft driving in rotation, two series of discs diverging either side of the median plane and whose volume determines a drum, this turning group being subject to a continuous movement of rotation, and taking in the pre-lengthened lumps of dough and giving them back drawn after a trajectory of approximately a semicircle across a partial annular space making them roll against a fixed shell.The invention concerns installations for the automatic shaping of long loaves.

Abstract: The invention relates to device for permanently elongating dough pieces to a great length starting from pieces of dough of a medium length, said elongation process being inserted in the automatic sequence of different phases of treatment in an industrial production line for long loaves of bread and comprising an elongating device treating simultaneously entire rows of pieces of dough which have already been pretreated in suitable equipment to a medium length to transfer them subsequently, after having imparted a long length to them, to a final rising chamber prior to their being baked.

Abstract: A hot air recirculation oven for baking products of bakeries, Viennese bread bakehouses, pastry bakehouses and the like comprises a baking chamber (2), an open trolley (8) disposable in the baking chamber and having shelves (15, 16) for supporting products to be baked, and means (46, 47) for admitting heated air to the baking chamber so as to sweep over products on the trolley. The baking chamber (2) has at each corner a continuously rotatable cylindrical distributor (52, 53, 54, 55) connected into ducts (46, 47) which direct hot air from a fan (30) to the interior of the cylindrical distributor (52, 53, 54, 55) in order to be diffused into the baking chamber (2) by way of a vertical jet through a slot (62) located in the circumference of the cylindrical distributor.