Apparatus for the heat treatment of foodstuffs and feedstuffs, in particular for the production of bakery products

Abstract

An apparatus for the heat treatment of foodstuffs and feedstuffs, in particular for the production of bakery products, such as wafer products, has a continuously moving conveying device, a device for depositing the product on the conveying device, and a device for removing the heat-treated product from the conveying device. The conveying device is formed by an endless conveyor belt that can be circulated between two return rollers and which is formed by a ferromagnetic metal strip, in particular by a steel strip. A heating device is provided on one side of the conveyor belt and includes a group of induction heaters.

Description

technical field [0001] The present invention relates to an apparatus for thermal processing of food and feed, in particular for the production of bakery products. It has a continuously moving conveyor, at least one heating device associated with the conveyor, means for placing products on the conveyor, and means for removing thermally processed food from the conveyor. [0002] The invention also relates to a product production system for producing baked products. Background technique [0003] Existing equipment for the production of baked goods consists of a cylinder made of metal which rotates continuously and is heated by means of induction heating. The placing device is used to place the dough on the outside or inside of the cylinder. The dough on the cylinder is baked by heating the cylinder. The baked product is then removed from the cylinder and sent to the next process. Since bakery products are deformable when heated, they can be deformed, for example into small ...

AI Technical Summary

Problems solved by technology

In particular, it is more difficult to control the temperature of the cylinder based on the fact that the heat removed by the baking process is related to the period of time the baked product is placed on the cylinder and the amount of liquid evaporated from the baked product

[0008] In general, the available cylinders can only be controlled within a very limited range as far as the temperature required for the baking process is concerned, and there is also a considerable temperature difference across the width of the cylinder

Therefore, the quality of the baking process cannot meet the current needs

[0009] The existing cylinder also has the following defects: the diameter of the cylinder cannot be increased due to the increase in weight, and it is difficult to increase the width of the cylinder due to the structure of induction heating, and the rotational speed of the cylinder can only be increased in a small range

[0010] In conclusion, the existing heating cylinder is only suitable for baking wafer-like dough with a very limited thickness, and is not suitable for producing other baked goods, because the temperature distribution on the entire surface of the cylinder is very irregular and cannot be baked. The temperature is precisely controlled, so the roasting process is of poor quality, and the structural design of the cylinder assembly means that its structure cannot be expanded to increase throughput

Images