A baking oven for producing baked, preferably edible products, includes at least one upper heating apparatus configured as a radiant heating apparatus and at least one lower heating apparatus configured as a radiant heating apparatus in each of which a fuel mixture containing primary air and a fuel is burnt. The upper heating apparatus is disposed in an upper baking area and above an upper transport level and is directed onto a back surface of an upper plate configuration for heating a baking mould from above. The lower heating apparatus is disposed in a lower baking area between the upper transport level and a lower transport level and is directed onto the back surface of a lower plate configuration for heating the baking mould from above.

A baking apparatus (1) for producing baked edible products, including a frame (21), a housing (20), a baking chamber (2), and a baking tong chain (3) with baking tongs (8) and rollers (9). The rollers roll on at least one longitudinal strut (10) that supports and/or guides the baking tong chain. A cooling duct (11) through which cooling air flows cools the longitudinal strut. The cooling duct (11) opens in the region of the rear deflection point (6) through at least one convection opening (12) into the baking chamber. A convection fan (25) generates a convection flow in the baking chamber and conveys the cooling air through the cooling duct (11) so that the cooling air flows through the convection opening from the cooling duct to produce an artificial convection, horizontally through the baking chamber.

A baking device (1) for producing baked products has a baking device frame (2) with a baking device housing (3) and a baking chamber (4), a baking tong chain (5) with baking tong carriages (6) which have baking tongs (21) that can be opened and closed. Rollers (7) are connected to the carriages (6) and/or to the chain (5) in such a way as to be able to rotate about a roller rotation axis (8), and roll on at least one vertical guide rail (9) in order to support and vertically guide the baking tong carriages (6). At least one lateral guide roller (10) is connected to a carriage (6) and/or to the chain (5) so as to be able to rotate about a lateral guide roller rotation axis (11). The lateral guide roller (10) rolls on at least one lateral guide strip (12) of the baking device (1) to laterally guide the carriage (6), and wherein the direction of the lateral guide roller rotation axis (11) is at an angle to the direction of the roller rotation axis (8).

An oven for producing baked products has a plurality of baking irons (3) that are openable and closable and arranged in an elongated machine frame (1) along a continuous conveyor (2) that passes successively through a baking dough application region, a closing region, a baking area (4) for baking the baked products in which at least one heating arrangement (5) is provided for heating, an opening region, and a baked product removal region. The heating arrangement (5) comprises at least one heating element (6) that supplies thermal energy into the baking area (4). The oven has a first heating element receiving portion (14) at which the heating element (6) is detachably connected to the machine frame (1) via a guide device (15). The guide device (15) has at least one guide rail (16) and at least one guide element (17) that can be moved along the guide rail (16).

The invention relates to a system and method for improvingly controlling the production of food products from granular raw materials such as for instance cereal rice formed into crackers. More in particular, the invention relates to an adjustable mechanical stop mechanism for better controlling the distance between the dies where pressure-baking of food occurs, and to provide the possibility of adjustable distance between the dies in case of multiple compressions of the food material, for which different die spacings can then be installed, leading to very repeatable and unchanging food processing conditions and thus an improved and much more constant quality of end product such as a cracker.

An oven for producing baked products has baking irons (3) that are openable and closable and arranged in an elongated machine frame (1) along a continuous conveyor (2), and pass successively through a baking dough application region, a closing region, a baking area (4) for baking the baked products in which at least one heating arrangement (5) is provided for heating, an opening region, and a baked product removal region. The heating arrangement (5) has at least one heating element (6). At least one heating element receiving portion (7) is located at the top and at which said heating element (6) is detachably connected to the machine frame (1) by means of a connection device (8). The baking area (4) is enclosed by a housing (9), having an opening (11) which is closed by a removable cover (10) and which is at least partially covered by the heating element (6).

A baking device for producing baked goods, in particular for producing filled baked goods, includes baking presses that can be swung open and closed, can be moved from a feeding device through the baking chamber of the oven and to a goods removal device on a continuously moving continuous conveyor that circulates in the longitudinal direction of the oven. The baking presses have a lower baking mold and an upper baking mold, each movable between open and closed positions about a baking-press axis. The baking presses are connected to the continuous conveyor by releasable mechanical connections. The baking device also has a baking-press removal station at at least one point of the continuous conveyor, at which baking-press removal station baking presses can be removed and reattached. The removal and redelivery of the baking presses are performed on the continuously moving continuous conveyor.

A cooking utensil includes a sheet metal tray of a substantially uniform thickness. The sheet metal tray includes a repeating pattern of depressed groove channels, each groove channel including in section raised channel sides and a depressed channel center. The repeating pattern includes a raised channel side of each of the depressed groove channels connecting with at least one raised channel side of a neighboring one of the depressed groove channels. The depressed channel center is configured to hold a bread product to be baked, and the raised channel sides are configured to keep the bread product in each of the depressed groove channels from contacting the bread product in neighboring depressed groove channels.

An appliance iron for making edible spoons that dissociate into consumable predetermined clumps in order to prevent a dissociating into random granules that would make a consumption more difficult. The appliance iron includes a housing, a plate, and an electrical circuit. The plate is disposed within the housing, and is so shaped for providing the edible spoons that dissociate into the consumable predetermined clumps in order to prevent the dissociating into the random granules that would make the consumption more difficult. The electrical circuit heats up the plate.

This invention relates to apparatus for making waffles or other batter-based cooked moulded food products, the apparatus comprising a support frame supporting a cooking chamber defined by a pair of co-operating platens comprising an upper platen and a lower platen at least one of which is heated in use to cook the batter, the frame carrying a mechanism by which each one of the pair of platens is selectively driven to move toward or away from the other of the platens. The apparatus is automated to produce the cooked food product rapidly. A controller controls the process of making of the food product from opening of the cooking chamber, to dispensing of a required dose/volume of batter from a source of supply into the cooking chamber, closing of the chamber, cooking of the batter in the chamber for the required time, opening of the chamber and delivery of the cooked food product.