An oven hood assembly for shrouding a longitudinal end of a tunnel oven stack, wherein each tunnel oven has longitudinal and oppositely longitudinal food passage ports, and has a food conveyor having ends extending longitudinally and oppositely longitudinally from one of the tunnel ovens' longitudinal and oppositely longitudinal food passage ports; the assembly incorporating a channel member having front and rear walls, and having a longitudinal wall spanning between longitudinal ends of the front and rear walls; having a pair of lower tracks supported beneath the longitudinal end of one of the conveyors; and having a pair of upper tracks supported at an upper end of the channel member, wherein the pair of upper tracks engage the pair of lower tracks to suspend the channel member from the conveyor's longitudinal end, and to facilitate motions of the channel member along the pair of lower tracks.

A cooking fixture including a base defining a cooking surface, the cooking surface having a raised area and a depressed area, the raised area being planar, and the depressed area being defined by a plurality of pockets arranged in a random pattern. Each pocket has a depth relative to the raised area.

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.

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.

In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second direction different than the first direction, and a spiral conveyor belt at least partially positioned in the first and second cooking zones and configured to transport food product thereon through the first and second cooking zones. In one aspect, a spiral cooking device includes a spiral conveyor belt providing a central opening inside the belt and a conveyor belt drive member positioned externally of the central opening. In one aspect, a conveyor belt cleaning device is provided. In one aspect, a cooking device includes a frame including a plurality of coupled pipes for providing structural support to the device and at least one of the pipes is configured to have liquid pass therethrough.

In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second direction different than the first direction, and a spiral conveyor belt at least partially positioned in the first and second cooking zones and configured to transport food product thereon through the first and second cooking zones. In one aspect, a spiral cooking device includes a spiral conveyor belt providing a central opening inside the belt and a conveyor belt drive member positioned externally of the central opening. In one aspect, a conveyor belt cleaning device is provided. In one aspect, a cooking device includes a frame including a plurality of coupled pipes for providing structural support to the device and at least one of the pipes is configured to have liquid pass therethrough.

A dough processing machine for treating products in the food industry may comprise at least two workstations arranged consecutively along a transport path of products, where operation of the workstation, in a direction of transport being the first one, depends on a first performance parameter L.sub.1 and operation of the workstation, in the direction of transport being the second one, depends on a second performance parameter L.sub.2. The dough processing machine may further comprise a control unit which is connected to the workstations for adjusting the performance parameters, and an input device connected to the control unit via which a factor

[00001]$F=\frac{L_1}{L_2}$

can be adjusted. The control unit is configured to adjust the performance parameters of the first workstation and the second workstation as a function of F and to leave all other factors

[00002]$F_{\mathrm{nm}}=\frac{L_n}{L_m}$

unchanged, where L.sub.n, L.sub.m are performance parameters of different workstations n, m.

A dough processing machine for treating products in the food industry may comprise at least two workstations arranged consecutively along a transport path of products, where operation of the workstation, in a direction of transport being the first one, depends on a first performance parameter L.sub.1 and operation of the workstation, in the direction of transport being the second one, depends on a second performance parameter L.sub.2. The dough processing machine may further comprise a control unit which is connected to the workstations for adjusting the performance parameters, and an input device connected to the control unit via which a factor

[00001]$F=\frac{L_1}{L_2}$

can be adjusted. The control unit is configured to adjust the performance parameters of the first workstation and the second workstation as a function of F and to leave all other factors

[00002]$F_{\mathrm{nm}}=\frac{L_n}{L_m}$

unchanged, where L.sub.n, L.sub.m are performance parameters of different workstations n, m.

A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.

A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.