Baumkuchen annual ring cake roast
A baking machine and cake technology, applied in the direction of baking, baking hollow food, baking cylindrical pastry, etc., can solve the problems of uneven heating temperature, decreased thermal efficiency, and inability to work safely and comfortably, achieving excellent mass production and ensuring The effect of the working environment
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[0066] Below according to accompanying drawing, specific structure of the present invention is described in detail, Figure 1 to Figure 14 Represents a plurality of rotary Magdenberg Baumkuchen bakers capable of automatic baking as the first embodiment of the present invention, and reference numeral 1 represents a certain size (for example, about 1500 mm in width × about 1650 mm in height × about 1000 mm in depth ), a substantially rectangular parallelepiped installation casing, occupying the middle part with a width of about 900mm as a baking oven B, is separately formed, and the drum rotation (revolution) drive mechanism is passed through the vertical partition wall 2 on both sides. The left and right pairs of the receiving chamber 3 for D and the receiving chamber 4 for rolling pin rotation (autorotation) are arranged side by side. Reference numeral 5 denotes a front opening and closing door for inspection of each receiving chamber 3, 4, and reference numeral 6 denotes an o...
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Abstract
PROBLEM TO BE SOLVED: To obtain Baumkuchen having a rich expansion degree and a rich wet touch in a high quality baked state.
SOLUTION: This Baumkuchen-baking machine is characterized by disposing the first, second dividing shutters (43), (45) for dividing a baking oven (B) into an entrance side dough-coating zone (Z1) having a dough dish (72) existing therein and an inner deep side dough-baking zone (Z2) having gas burners (8), (9) of heating sources existing therein, moving forward or backward a first and second dividing shutters (43), (45) to shut off the revolution movement locus (R) of rolling pins (16) synchronously with the intermittent rotation driving of a rotation drum (14), closing the dough-baking zone (Z2) to prevent the release of heat from the dough-baking zone during the temporary stop of the rotation drum (14), and opening the dough-baking zone (Z2) in a state communicating with the side dough-coating zone (Z1) during the rotation of the rotation drum (14).
COPYRIGHT: (C)2006,JPO&NCIPI
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