The present invention relates to a dough handling device, comprising a dough sheeting stage, for delivering a dough sheet with a predetermined thickness and a controllable dough stretching or condensing stage, for locally stretching or condensing the dough sheet, comprising a first stretching or condensing conveyor belt with a controllable speed, configured for receiving the dough sheet from the dough sheeting stage and transporting said dough sheet in a direction of conveyance, from upstream to downstream and a second stretching or condensing conveyor belt with a controllable speed for transporting the dough sheet in said direction of conveyance, and a controller, for controlling the speed of the first stretching or condensing conveyor belt and/or the second stretching or condensing conveyor belt and/or the relative speed of the first stretching or condensing conveyor belt and the second stretching or condensing conveyor belt and therewith to locally alter the density and/or thickness of the dough sheet.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

An element comprising a non-stick surface for substantially cleanly removing a product which is arranged against said non-stick surface. The element comprises a first layer of an pervious material, which is configured to allow a fluid to flow there through. An outer surface of said first layer provides the non-stick surface. The element comprises a second layer of an impervious material, which is configured to substantially block a flow of fluid there through. The second layer is arranged at a side of said first layer opposite to the outer surface. The element comprises ducts or chambers which are arranged in said first layer or in between said first and second layer. Said ducts or chambers are arranged in fluid connection with said pervious material and are configured for feeding a pressurized fluid to the pervious material. At least the first layer is formed using a three-dimensional printing tool.

An element comprising a non-stick surface for substantially cleanly removing a product which is arranged against said non-stick surface. The element comprises a first layer of an pervious material, which is configured to allow a fluid to flow there through. An outer surface of said first layer provides the non-stick surface. The element comprises a second layer of an impervious material, which is configured to substantially block a flow of fluid there through. The second layer is arranged at a side of said first layer opposite to the outer surface. The element comprises ducts or chambers which are arranged in said first layer or in between said first and second layer. Said ducts or chambers are arranged in fluid connection with said pervious material and are configured for feeding a pressurized fluid to the pervious material. At least the first layer is formed using a three-dimensional printing tool.

A dough portioning device comprises a metering device with a container configured to receive a supply of dough, and a separator configured to separate a defined quantity of dough from the supply of dough and to discharge the quantity of dough at a discharge end of the metering device in a discharge direction. The dough portioning device furthermore comprises a conveyor device configured to transport dough in a conveying direction, wherein the conveyor device comprises a conveyor belt, and is arranged below the discharge end of the metering device. The conveyor device furthermore comprises a belt guide configured to bend/fold lateral sections of the conveyor belt relative to a middle section in a direction towards the metering device. The middle section of the conveyor belt has a declivity relative to the discharge end of the metering device, at least in a section in the region of the metering device.

The invention relates to the food industry. A method includes generating, via a server of a system, a selected order for processing by a control computer, as a result of which the necessary food base, which is located in a refrigerating unit, is sent to a first transport device where specific food ingredients are added in a prescribed manner, said ingredients being released from containers mounted above the first transport device. After this, the partially finished product is transferred to a second transport device, and, while moving along it, is baked to a finished condition in a baking unit. Then the baked product is transferred to a packaging sub-system which is connected to a sub-system for temporary storage and dispensing of the finished and packaged product.

A sheeter can include a discharge conveyor mounted to be laterally translatable so as to allow a user to stand close to the discharge side of the dough sheeter and access those components. The discharge conveyor can be mounted to a guide assembly configured to accommodate lateral movement of the discharge conveyor. The guide assembly can include nesting, primary and secondary guide assemblies.

A sheeter can include a discharge conveyor mounted to be laterally translatable so as to allow a user to stand close to the discharge side of the dough sheeter and access those components. The discharge conveyor can be mounted to a guide assembly configured to accommodate lateral movement of the discharge conveyor. The guide assembly can include nesting, primary and secondary guide assemblies.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.