Method for producing panigacci

Abstract

A method and an apparatus for making panigacci. The method includes the steps of prearranging a plurality of dishes in terracotta; heating the dishes at a temperature higher than 280-300° C. to make a plurality of hot dishes; arranging a first hot dish in a plane, and distributing a first dose of dough; arranging a second hot dish on the first dish, in order to squeeze the dough between the two dishes, and distributing a second dose of dough on the second dish, and the like with following arranging and distributing, up to an end of the plurality of hot dishes, by making a stack of hot dishes interspersed by dough, with subsequent cooking of the dough and preparing panigacci after separating the dishes by the stack. Before the step of arranging a step is provided of exposition of each hot dish at a temperature sensor, and a step of measuring the temperature T of each hot dish with production of a signal of temperature that is provided to a control unit. Furthermore, a step is provided of comparison of the temperature T with limit values T1 and T2 by the control unit, which is configured to provide a consent signal in case that T1<T<T2. The step of distributing is made by a distribution unit that provides to the dish a predetermined dose of dough. The distribution unit being operated through the control unit to provide the dose in the presence of the consent.

Claims

1. A method for making panigacci, comprising the steps of: prearranging a plurality of dishes of terracotta; heating said dishes at a temperature higher than 280° C., said heating carried out by a heating unit, in order to obtain hot dishes; arranging a first hot dish on a plane; exposing said first hot dish to a temperature sensor; measuring by said temperature sensor the temperature T of said first hot dish; providing by said temperature sensor a signal of the measured temperature T of said first hot dish to a control unit; comparing said temperature T with limit values T1=280° C. and T2=360° C. by said control unit; providing by said control unit a consent signal when T1<T<T2; in the case that said consent signal is provided for said first hot dish, distributing a dose of fluid dough on said first hot dish by a distribution unit; arranging a second hot dish on said plane; exposing said second hot dish to said temperature sensor; measuring the temperature T of said second hot dish; providing a signal of the measured temperature T of said second hot dish to a control unit; comparing said temperature T with limit values T1=280° C. and T2=360° C. by said control unit; providing by said control unit a consent signal when T1<T<T2; in the case that said consent signal is provided for said second hot dish, arranging said second hot dish on said dose of fluid dough previously arranged on said first hot dish, in order to squeeze the first dose of fluid dough between said first and second hot dishes, and distributing a second dose of fluid dough on said second hot dish by said distribution unit; repeating the steps carried out for said second hot dish for following dishes of said plurality of dishes and respective following doses of fluid dough, thereby making a stack of said hot dishes interspersed by said doses of fluid dough, with subsequent cooking of the interspersed doses of fluid dough and obtaining panigacci after separation from the dishes of the stack.

2. The method according to claim 1, wherein said distribution unit comprises a hopper, arranged to contain said fluid dough, and a dosing element at a base of said hopper.

3. The method according to claim 2, wherein said dosing element is electrically operated, for causing said dose of fluid dough to fall in said hot dish located underneath said dosing element.

4. The method according to claim 2, wherein said dosing element comprises a positive displacement pump operated by a motor, wherein said positive displacement pump is a gearing pump.

5. The method according to claim 1, wherein said heating unit comprises an oven with a conveyor belt for carrying the dishes between an input, wherein unheated dishes are arranged, and an outlet, from which heated dishes exit.

6. The method according to claim 5, wherein said heating unit comprises a slide, in such a way that an operator can introduce the unheated dishes on said slide, so that the unheated dishes reach the conveyor belt by gravity.

7. The method according to claim 1, wherein said control unit comprises a display unit which indicates if the temperature of a hot dish subjected to the temperature measurement is within the condition T1<T<T2.

8. The method according to claim 2, where the control unit is configured to operate said distribution unit by means of a drive element selected from the group consisting of: an automatic drive that automatically operates said dosing element in response to said consent signal, a manual key, a pedal, and a wireless remote control.

9. The method according to claim 2, wherein said plane is arranged above said heating unit.

10. The method according to claim 6, wherein a conveyor is provided for bringing dishes from said slide to said heating unit.

11. The method according to claim 5, wherein said temperature sensor is arranged so that the measurement of the temperature of the hot dishes is carried out on said plane said outlet of the heating unit, wherein said control unit is configured for sending a control signal to an electronic board for controlling the heating unit, said electronic board being configured to increase or decrease a speed of the conveyor belt of the oven and/or to decrease or increase a heating power of the oven as a function of said consent signal, thereby allowing said dishes to result in said temperature T directly at the outlet of the heating unit, said temperature T being within the condition T1<T<T2.

12. The method according to claim 2, wherein said heating unit comprises an oven with a conveyor belt for carrying the dishes between an input, wherein unheated dishes are arranged, and an outlet, from which said hot dishes exit.

13. The method according to claim 2, wherein said control unit comprises a display unit which indicates if the temperature of a dish subjected to the temperature measurement is inside or outside the condition T1<T<T2.

14. The method according to claim 2, wherein said plane is arranged above said heating unit.

15. The method according to claim 1, wherein said limit values T1 and T2 are set as T1=300° C. and T2=340° C.

16. The method according to claim 1, wherein said limit values T1 and T2 are set as T1=310° C. and T2=330°.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) Further characteristic and the advantages of the method and of the machine for making panigacci, according to the invention, will be made clearer with the following description of an exemplary embodiment thereof, exemplifying but not limitative, with reference to the attached drawings, in which like reference characters designate the same or similar parts, throughout the figures of which:

(2) FIG. 1 diagrammatically shows a production step of panigacci, by means of dishes and dough, according to the prior art;

(3) FIG. 1A shows a detail of FIG. 1;

(4) FIG. 2 shows an apparatus and steps of the method for making panigacci according to a first exemplary embodiment of the invention;

(5) FIG. 3 shows an alternative embodiment with respect to the machine of FIG. 2, with dishes fed to the oven by a slide;

(6) FIG. 4 shows a flow-sheet of the control unit for the machine of FIG. 2 or 3;

(7) FIG. 5 shows a detail of an unit for distributing the dough;

(8) FIG. 6 shows a top plan view of an alternative embodiment with respect to the machine of FIG. 2, with conveyor belt for feeding to the oven the dishes freed by the panigacci already cooked;

(9) FIG. 7 shows a top plan view of an alternative embodiment with respect to the machine of FIG. 6, with circular layout;

(10) FIGS. 8A and 8B show respectively a top plan view and an elevational view, from the side of the arrow VIIIB, of an exemplary embodiment simplified of the machine of FIG. 6;

(11) FIG. 9 shows a top plan view of a further exemplary embodiment simplified of the machine of FIG. 6, with circular layout;

(12) FIG. 10 shows a top plan view of an exemplary embodiment with respect to the machine of FIG. 2, with measuring the temperature in the oven or at the outlet of the oven.

DESCRIPTION OF A PREFERRED EXEMPLARY EMBODIMENT

(13) With reference to FIG. 1, and to FIG. 1A, for making panigacci, according to the prior art, it is necessary to provide dishes in terracotta 200, which have to be previously heated, in oven or on fire.

(14) A step follows of arranging a first hot dish 200′ in a plane and the distributing a first dose of dough 300; arranging a second hot dish 200 on the first dish, in order to squeeze the dough 300 between the two dishes 200, and the distributing a second dose of dough 300 on the second dish, and the like with following dispositions and distributions, up to end of the plurality of hot dishes making a stack 210 of hot dishes 200 interspersed by dough 300, with subsequent cooking of the dough and preparing panigacci after separating the dishes 200 by the stack 210.

(15) With reference to FIG. 2, and to FIG. 4, before the step of arranging a step is provided of exposing each hot dish 200′ at a temperature sensor 120, and a step of measurement the temperature T of each hot dish 200′ with production of a signal of temperature that is provided to a control unit 130.

(16) The temperature is compared with limit values T1 and T2 by the control unit 130, which is configured to provide a consent signal in case that T1<T<T2, with T1=280° C. and T2=360° C.

(17) The distribution of the paste 300 is made by a distribution unit 110, 111 that provides to the hot dish 200′ a predetermined dose of dough 300. The distribution unit 110, 111 is operated through the control unit 130 to provide the dose 300 in the presence of the consent signal.

(18) For carrying out the method above described, still with reference to FIG. 2, an apparatus 100 for making panigacci 310 comprises a heating unit 140 of the dishes of terracotta 200 at the predetermined temperature (enough larger than 280-300° C.).

(19) The hot dishes 200′ come to a plane support 150 so that they are ready for being put in an arrangement zone 160 and form the stack 210 of dishes and dough.

(20) Next to the arrangement zone 160 a temperature sensor 120 is provided towards which each hot dish 200′ is exposed.

(21) The temperature sensor 120 being configured for producing a signal of temperature T measuring the temperature of each dish 200.

(22) A control unit 130 is configured to receive the signal of temperature T and is configured for carrying out a comparison of the temperature T with limit values T1 and T2 and to provide a consent signal in case that T1<T<T2, with T1=280° C. and T2=360° C.

(23) At the arrangement zone 160 is provided a distribution unit 110, 111 configured to provide to each hot dish 200′ a predetermined dose of dough 300, and it is connected to the control unit 130, so that the latter can operate the distribution unit 110, 111 allowing it to provide the dose 300 of dough in presence of the consent of temperature obtained by the measure by the sensor 120.

(24) The distribution unit 110, 111 can comprise a hopper 110 containing dough 300, and a dosing element 111 at the basis of the hopper 110. The hopper is at a height easily rechargeable by the operator with fresh dough.

(25) The dosing element 111 can be operated electrically, for causing the predetermined dose of dough 300 to fall in a hot dish 200′ located underneath.

(26) For example, a drive element 135 can be provided, which can be a manual key or pedal or an automatic drive that operates automatically the dosing element 111 in the presence of the consent, or a wireless remote control.

(27) The control unit 130 may comprise, in a way not shown, a display unit which indicates if a dish 200′ subject to temperature measure is within condition T1<T<T2 or is out of this range.

(28) As shown in FIG. 2, the heating unit 140 can comprise an oven with a conveyor belt for carrying the dishes 200 between an input, wherein cold dishes 200 are arranged, and an outlet, from which hot dishes 200 exit. It can be an electric oven, even if it is obviously possible that are made also ovens of different type, as also traditional ovens using wood or coal.

(29) As shown in FIG. 3 as input a slide 142 can be provided, in such a way that the operator can feed the cold dishes 200 on the slide 142, so that they reach by gravity the belt.

(30) With reference to FIG. 5, the dosing element 111 can comprise a volumetric pump 111a operated by a motor, for example a gear pump and a doser 111b and motor 111c.

(31) With reference to FIG. 6, which shows a top plan view of an alternative embodiment with respect to the machine of FIG. 2 or of FIG. 3, a conveyor belt 143 can be provided for feeding to the oven 140 the dishes 200 freed by the panigacci 310 already cooked. Such solution remarkably simplifies the preparation, since it allows the operator not to return the dishes manually to the oven 140. Even in this case, the hot dishes 200′ from the outlet 144 reach the support plane 150 and subject to the temperature sensor 120 after having immediately the comparison of the temperature T within the limit values T1 and T2 is located under the distribution unit 110. Once the stack is formed, it is removed by below the distribution unit 110 to start a new stack. The formed stack and left awaiting cooking, indicated as 210′, is then decomposed, arranging panigacci in the tray 305, ready for being served hot, and instead arranging dishes empty 200 on the conveyor belt 143, which brings them towards the slide 142, in the towards of the arrows. Such circular path makes it possible to a single operator, which is located between the conveyor belt 143, on the one hand, and support plane 150 and the oven 140, by the other, of carrying out all the operations above described.

(32) Alternatively, substantially in same way, but more compact in terms of space, with reference to FIG. 7, in an exemplary embodiment, in a similar circular layout is provided, similarly to FIG. 6, that the hot dishes 200′ from the outlet 144 reach the plane support 150 and are subjected to the temperature sensor 120, and that, after having immediately the comparison of the temperature T within the limit values T1 and T2 are located under the distribution unit 110, arranging stack awaiting cooking, indicated as 210′, at first in the plane 150. The stack 210′ then, through a conveyor belt 147, achieves a position opposite to the plane support 150, where is decomposed, arranging panigacci in the tray 305, ready for being served hot, and instead arranging empty dishes 200 directly on the slide 142, in the towards of the arrows. Such circular path makes it possible to a single operator, or to two operators that are located between the conveyor belt 147, on the one hand, and the oven 140, by the other, of carrying out all the operations above described. The conveyor belt 147 has a time of carrying the stack 210′ equal to the time for cooking, so that the operator knows that when the stack 210′ is at the end of the conveyor belt 147 it is ready for being decomposed.

(33) With reference to FIGS. 8A and 8B, in a top plan view and in elevation of an exemplary embodiment simplified of the machine of FIG. 6 or 7, the support plane 150 can be arranged above the oven 140, for optimization the spaces. In particular, the hot dishes 200′ from the outlet 144 reach the plane support 150 above the oven 140, and are subjected to the temperature sensor 120, and that, after having immediately the comparison of the temperature T within the limit values T1 and T2 are located under the distribution unit 110 forming the stack. The stack awaiting the time for cooking remains in the plane 150 where is then decomposed, arranging panigacci in the tray 305, ready for being served hot, and instead arranging empty dishes 200 directly on the slide 142, in the towards of the arrows. Such path very compact makes it possible to provide the position in places with not much space, or in mobile bars.

(34) With reference to FIG. 9, in a further exemplary embodiment simplified of the machine of FIG. 6, also here with circular layout, the plane 150 and the oven 140 can be arranged opposite to each other, with conveyor belts or roller conveyors 145 and 146 that bring respectively the hot dishes 200′ and the dishes to heat 200, following the towards of the arrows. Such solution is advantageous to provide an island with high effectiveness for a single operator.

(35) With reference to FIG. 10, in an elevational view of further an exemplary embodiment with respect to the machine of FIG. 2 or 3, the measurement of the temperature of the hot dishes 200′ by the sensor 120 can be carried out directly in the oven 140 near the outlet or immediately at the outlet of the oven same. Such determines to have indication of how much actually the oven warms, for maximizing the efficiency versus time and for energy saving.

(36) In a possible further exemplary embodiment, a control signal 138 that is function of the temperature, can be treated by the control unit 130 and sent by means of a board 139 for controlling the oven. If the control unit detects that the temperature of outlet T by the oven is too high or too low with respect to predetermined values in the range between T1 and T2, the oven 140, through the board 139, can increase or decrease the speed of the conveyor belt 141, or decrease or increase the heating power of the oven same. This way, it is avoided excessive scattering heat of the hot dishes in the environment and is obtained an optimization of the time for heating.

(37) In all the examples shown above, the ideal temperature T of the dishes can be selected from the group consisting of: the limit values T1=280° C. and T2=360° C., for achieving optimal cooking without burn outside the panigacci and allowing cooking inside without leaving raw parts. An ideal temperature is about with T1=300° C. and T2=340° C., and much more preferably with T1=310° C. and T2=330° C.

(38) The foregoing description of specific exemplary embodiments will so fully reveal the invention according to the conceptual point of view, so that others, by applying current knowledge, will be able to modify and/or adapt in various applications the specific exemplary embodiments without further research and without parting from the invention, and, accordingly, it is meant that such adaptations and modifications will have to be considered as equivalent to the specific embodiments. The means and the materials to realize the different functions described herein could have a different nature without, for this reason, departing from the field of the invention. It is to be understood that the phraseology or terminology that is employed herein is for the purpose of description and not of limitation.