A large-scale multifunctional rice noodle making machine, along the direction of materials delivery comprises sequentially a rice lifting machine inlet, a rice lifting machine, a fermenter, a rice feeder, a rice-flour outlet, an auxiliary ingredients machine, a continuously mixing and conveying machine, an outlet, a self-ripening and shaping machine, a hot water circulation tank, a rice-flour feeder, an extruding machine, a conveyor of aging machine, a fan, an aging machine, a first noodle loosen machine, a noodle steamer, an out-feed channel, a second noodle loosen machine, a conveyor, an inlet, an inner packaging machine, a conveyor I, a weighing scale, a metal detector, a conveyor II, a sterilizer, and a rice noodle collector. The present invention relates to a large-scale multifunction rice noodle machine, which can automatically and efficiently produce a variety of rice noodles, such as fermented and non-fermented rice noodles.

An automated pan shaker has a central longitudinal axis and a central lateral axis. The automated pan shaker includes a shaker assembly that has a carriage assembly, a clamping assembly supported by the carriage assembly and an actuation assembly. The actuation assembly further includes an actuator post connected to the carriage assembly, a first actuator assembly that includes a first actuator linkage connected to the actuator post, and a second actuator assembly that includes a second actuator linkage connected to the actuator post. Also disclosed is a method for inducing orbital movement in a bakery pan using a plurality of offset actuation assemblies.

A method and installation for the industrial manufacture of bakery products is provided. The method includes placing, optionally after shaping, at least one piece of dough on a support plate, and subjecting the dough to a rising stage. The method further includes, upstream of the rising step, a step where the dough is placed on a substrate heated to a temperature of between 80 C. and 180 C. for the formation of a film on the surface of the dough through contact with said heated substrate.

A method and installation for the industrial manufacture of bakery products is provided. The method includes placing, optionally after shaping, at least one piece of dough on a support plate, and subjecting the dough to a rising stage. The method further includes, upstream of the rising step, a step where the dough is placed on a substrate heated to a temperature of between 80 C. and 180 C. for the formation of a film on the surface of the dough through contact with said heated substrate.

Disclosed are embodiments of a dough proofer for a commercial bakery that can receive dough pieces from a dough divider onto trays. Each tray has cups that hold dough pieces. The trays are moved through the proofer by a conveyor system. The proofer has a checkweigher. The checkweigher also uses the same conveyor system and has (1) a tray tipper that tips a tray of dough pieces to make the dough pieces fall out of the tray; (2) a row of gates under the tray to receive and hold the dough pieces and release the dough pieces so that they fall back into their original cups and tray; (3) a row of load cells associated with gates that produces weight data indicative of dough piece weights; and (4) a controller that controls the divider based upon the weight data so that the dough pieces exhibit a substantially uniform target weight.

Disclosed are embodiments of a dough proofer for a commercial bakery that can receive dough pieces from a dough divider onto trays. Each tray has cups that hold dough pieces. The trays are moved through the proofer by a conveyor system. The proofer has a checkweigher. The checkweigher also uses the same conveyor system and has (1) a tray tipper that tips a tray of dough pieces to make the dough pieces fall out of the tray; (2) a row of gates under the tray to receive and hold the dough pieces and release the dough pieces so that they fall back into their original cups and tray; (3) a row of load cells associated with gates that produces weight data indicative of dough piece weights; and (4) a controller that controls the divider based upon the weight data so that the dough pieces exhibit a substantially uniform target weight.

The invention relates to a device and a method for a contactless analysis of a product, in particular for the contactless analysis of a dough product. The device comprises a distance sensor configured for measuring a distance between the device and the product, and a nozzle configured for directing a jet of pressurized fluid to a position on a surface of said product. The distance sensor is arranged for measuring the distance between the device and the position of the surface where the jet of pressurized fluid is directed to. Preferably, the distance sensor is at least partially arranged in the nozzle, preferably substantially in the center of said nozzle.

The invention relates to a device and a method for a contactless analysis of a product, in particular for the contactless analysis of a dough product. The device comprises a distance sensor configured for measuring a distance between the device and the product, and a nozzle configured for directing a jet of pressurized fluid to a position on a surface of said product. The distance sensor is arranged for measuring the distance between the device and the position of the surface where the jet of pressurized fluid is directed to. Preferably, the distance sensor is at least partially arranged in the nozzle, preferably substantially in the center of said nozzle.

The present invention relates to a system for providing a dough sheet, comprising a mixer for mixing ingredients to a dough, a portioning device for portioning the dough in batches into carriers, a first fermenting stage, formed by a cabinet, the cabinet comprising a conveyor, configured for conveying the carriers along a trajectory through the cabinet, a first handler for placing the carriers in a fermenting cabinet, a second fermenting stage, formed by a conveyor, a second handler, for picking the carriers from the cabinet and placing the dough batches from the carriers onto the fermenting conveyor, wherein the second handler is configured for placing the dough batches in a touching or overlapping manner and a dough sheeting stage, for receiving the dough from the second fermenting stage and forming a sheet from the dough.

The present invention relates to a system for providing a dough sheet, comprising a mixer for mixing ingredients to a dough, a portioning device for portioning the dough in batches into carriers, a first fermenting stage, formed by a cabinet, the cabinet comprising a conveyor, configured for conveying the carriers along a trajectory through the cabinet, a first handler for placing the carriers in a fermenting cabinet, a second fermenting stage, formed by a conveyor, a second handler, for picking the carriers from the cabinet and placing the dough batches from the carriers onto the fermenting conveyor, wherein the second handler is configured for placing the dough batches in a touching or overlapping manner and a dough sheeting stage, for receiving the dough from the second fermenting stage and forming a sheet from the dough.