A cone shaped waffle food product including a first side whose surface area is increased by a technical pattern in order to assure a defined adhesion at a baking plate during a production process and to provide engagement surfaces for a receiving tool, wherein the technical pattern includes bars or grooves that are respectively arranged parallel to each other; a second side whose surface area is smaller than the surface area of the first side, and wherein the second side is free from the technical pattern and provided with a design pattern.

A laser arrangement cleans baking surfaces configured in a relief-like manner and optionally cleans evaporation and/or sealing strips of baking plates of a baking machine. The laser arrangement has a laser source for outputting a laser beam onto a locally selectable target area by continuous variation of the output direction of the laser beam and traversing a contour forming the target area. Deflecting optics are arranged at a distance from the laser source and in the target area of the laser source for deflecting the laser beam and for projecting the target area formed by the contour onto the baking plate to be cleaned along a projection direction. The deflecting optics has a device for adjustment for varying the projection direction and the outlet direction of the laser beam.

A cooking apparatus includes a base, a first cooking assembly, a second cooking assembly pivotably coupled to the first cooking assembly, and a pair of removable cooking surfaces, the first cooking assembly and the second cooking assembly each being rotatably coupled to the base and configured to receive a respective removable cooking surface. The first cooking assembly and the second cooking assembly are moveable between an opened state and a closed state. The first cooking assembly and the second cooking assembly are configured to rotate about a first rotational axis while in the closed state and pivot relative to one another about a second rotational axis while in the opened state.

A machine for manufacturing of flatbread mainly Ethiopian Injera, sometimes known as Enjera. The machine comprises five sections namely batter reservoir, batter depositor, baking section, picking section and baking surface cleaning section. The batter reservoir comprises a tank with a blender to slowly blend the batter to attain uniform viscosity and a mesh to filter out any coagulated materials in the batter. The batter depositor section has an integrated batter deposition apparatus that deposits batter to a uniform thickness on a hot non-sticky baking surface. The baking section comprises of mechanism to close lids of baking pans to bake bread to a desirable temperature. Picking section is where flatbread picked from the baking surface to be cooled to a room temperature and pack for distribution. Finally, the cleaning section is where baking surfaces cleaned and get ready to start another baking cycle.

A baking oven for producing baked, preferably edible products, includes a plurality of openable and closable baking tongs provided along an endless conveyor, disposed consecutively in a row and passing through a baking mass application zone for application of a baking mass to an opened baking tong, a closing zone for closing the baking tongs, a baking chamber for baking the baked products in the closed baking tongs in which at least one heating configuration for heating the baking tongs located in the baking chamber is provided, an opening zone for opening the baking tongs and a baked product removal zone for removing the baked products from the opened baking tongs. At least one convection fan is provided which opens into the baking chamber at a distance from an extractor.

Disclosed is a waffle tong device and a method of using the waffle tong device. The waffle tong device being arranged so that a first and second side of the waffle tong device can be brought together by compressing a spring biased connector and once compressed, the waffle tong device can be placed on a waffle maker, filled with waffle batter and the waffle batter cooked to form a stuffed waffle. The spring biased connector configured such that once the waffle batter is cooked, the waffle tong device can be removed from the waffle maker and allowed to open whereupon the resultant stuffed waffle can be removed from the waffle tong device. Handle portions can be applied to the connector to allow for manipulation of the waffle tong device without risk of burns.

A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

A food baking apparatus includes a compressible die and a mechanical stop for controlling a die spacing of the compressible die. The mechanical stop includes a supporting system and a mounting element mounted onto the supporting system. The mounting element includes at least one protrusion having a particular amount of protrusion from the mounting element, which amount of protrusion may be adjustable for any single protrusion. By translation or rotation of the supporting system and/or the mounting element during operation of the apparatus, a protrusion is selected. The protrusions mechanically stop further compression of the dies during an operation of the food baking apparatus. Thus, the selection determines the die spacing applicable for the baking process, based on the amount of protrusion of the selected protrusion.

An oven contains a continuous chain of baking tongs that can be opened and closed, and locked in the closed state. The chain circulates in the oven and moves through the baking chamber in two transport planes, one above the other. A device for opening the baking tongs, a delivery station, a loading station, a device for closing the baking tongs, and a device for locking the tongs are successively arranged in the running direction of the baking tongs, in the front part of the oven, along the upper transport plane. A product removal device contains a flatly arranged rotating support and is arranged in the delivery station. The rotating support carries removal elements embodied as suction elements along the outer periphery thereof, which it uses to remove the baked products from the open baking tongs.

A device for producing baked products, in particular edible crisp wafers or soft waffles, contains at least one baking plate, the baking surface of which can be heated to a baking temperature. The baking plate has a sensor device for detecting the temperature of the baking plate and/or a pressure acting on the baking surface of the baking plate during the baking process.