Baking apparatus with movable safety shield

Abstract

This invention relates to a method, a modification kit, and a baking apparatus for producing baked, preferably edible, waffle molds, particularly for producing waffle cookie sheets baked from sugary baked goods. The baking apparatus includes a housing (1) in which a circular conveyor belt (2) and several openable and closable baking molds (3) are arranged. An openable and closable access door (11) is provided in the housing (1), through which, in a first access position, an access area (12) can be accessed from the outside. This access area is located between an extraction area (9) and a closing area (6), and includes an emergency stop mechanism. When the emergency stop switch is activated, the annular conveyor belt (2) and the baking mold (3) stop after a certain stopping path. A safety guard (14) is provided extending laterally to the moving direction (13) of the baking mold (3). The safety guard separates the maintenance area (12) from the closed area (6) at the first maintenance position. The safety guard (14) is arranged to be movable in the moving direction (13). The safety guard (14) is connected to the emergency stop switch such that when the safety guard (14) is moved from the first maintenance position to or into the closed area (6), the emergency stop switch is activated.

Description

Technical Field

[0001] This invention relates to a baking apparatus, a modification kit, and a method. Background Technology

[0002] Different embodiments of baking apparatus are known for producing, preferably edible, waffle molds, particularly for producing waffle sheets baked from sugary baked goods. Especially in baking apparatuses used for producing waffle sheets (which are subsequently rolled into waffle cones), maintenance operations must be performed during which the baking apparatus cannot be completely stopped or brought to a shutdown state.

[0003] Therefore, such baking equipment includes an openable access door through which the maintenance area can be accessed from the outside. If maintenance work is performed on a moving machine in operation at this time, there is a risk that objects, particularly the operator's body, could become caught on the moving parts and be pulled into the machine. Particularly dangerous in this situation is the working area of ​​the open, high-temperature baking clamps, which are closed slightly behind the maintenance area.

[0004] To enhance safety, traditional baking equipment includes a foot switch that operators must activate while working inside or near the moving machine. In case of an accident, releasing the foot switch stops the machine. However, in practice, it has been found that even with such foot switches, objects can still be accidentally pulled in, leading to injuries.

[0005] Traditional baking apparatus is primarily known from DE 3217502 A1, DE 4415753 A1 and US 2786430. Summary of the Invention

[0006] The purpose of this invention is to create a baking apparatus with improved safety.

[0007] This objective is achieved in particular through the features described below.

[0008] This invention particularly relates to a baking apparatus for producing baked, preferably edible, waffle molds, and, where appropriate, waffle cookie sheets baked from sugary baked goods. The apparatus includes a shell in which a circular conveyor belt and several openable and closable baking molds are arranged, which pass sequentially along the circular conveyor belt.

[0009] - A spreading area with a dough spreading device for spreading baked goods onto an open baking mold.

[0010] - Used to close the closing area of ​​the baking pan.

[0011] - A heated baking chamber used for baking items placed in baking molds.

[0012] - The opening area used to open the baking mold.

[0013] - An extraction area with an extraction device for extracting the waffle shape formed by baking from the opened baking mold.

[0014] - And then again through the smeared area.

[0015] Preferably, the housing includes an openable and closable access door, through which, from a first access position, access to an access area located between an extraction area and a closing area is made. Preferably, an emergency stop switch is provided, which, when activated, causes the annular conveyor belt and the baking mold to stop after following a predetermined stopping path.

[0016] A safety guard is specially provided that extends laterally to the direction of movement of the baking mold, and the safety guard separates the maintenance area from the closed area at the first maintenance position.

[0017] Specifically, the safety shield is arranged to be movable in the direction of movement.

[0018] Specifically, the safety guard is connected to the emergency stop switch such that the emergency stop switch is activated when the safety guard is moved from the first inspection position to or into the closed area.

[0019] When appropriate, the safety guard is arranged in the first inspection position such that the distance between the safety guard and the end of the closed area, measured along the direction of movement in the area of ​​the baking mold, is greater than the stop path, wherein the stop path is specifically a section of road through which the baking mold stops when the emergency stop switch is triggered when the baking mold moves at the expected production speed.

[0020] When appropriate, the safety shield is designed so that its length can be changed. When appropriate, the safety shield is designed to be able to be retracted and expanded.

[0021] When appropriate, a guide rail is provided in the internal space of the housing, which extends such that the length of the safety shield changes as it moves in the direction of movement to avoid collisions with other parts of the baking apparatus.

[0022] When appropriate, one end of the safety guard is installed on the guide rail in a guided manner.

[0023] When appropriate, it is configured such that a linkage for closing the baking mold is provided in the closed area, and the guide rail is located in front of the direction of the linkage and is particularly substantially parallel to the extension of the linkage.

[0024] When appropriate, baking molds are designed as baking tongs, each comprising two baking trays that are hinged together.

[0025] When appropriate, the safety guard is set to extend between the two baking pans in the first inspection position in each case of an open baking mold, particularly an open baking tong.

[0026] When appropriate, it is configured to include a safety button, which is specifically designed as a foot switch.

[0027] When appropriate, the safety button is set to prevent the emergency stop switch from being activated, even if the safety guard is moved from the first inspection position to or into the closed area, and thus moved to the second inspection position (being moved or already moved to a certain position).

[0028] When appropriate, the access door and safety guard are arranged in the second access position such that the dough spreading area and dough spreading device can be accessed from the outside.

[0029] Where appropriate, the safety guard is configured to be pivotally mounted at the edge of the opening that is accessed by opening the maintenance door.

[0030] Where appropriate, the access door is designed as a sliding door. Where appropriate, the access door is hinged to the area at the free end of the access door.

[0031] In particular, the present invention relates to a modification kit for forming a baking apparatus according to the invention, the modification kit including a safety guard, guide rails, and, where appropriate, an access door.

[0032] In particular, the present invention relates to a method for operating a baking apparatus.

[0033] - The baking mold moves along a circular conveyor belt.

[0034] - In this position, the baking device is in the first maintenance position, where the maintenance door is open to allow access to the maintenance area, and a safety guard separates the maintenance area from the closed area.

[0035] If an object gets caught on a moving part in the maintenance area, the object will move the safety guard towards the closed area, thereby triggering the emergency stop switch.

[0036] - The emergency stop switch stops the circular conveyor belt or baking mold within a certain stop path before the object is clamped in the closed baking mold.

[0037] In particular, the present invention relates to a method for operating a baking apparatus.

[0038] - The baking mold moves along a circular conveyor belt.

[0039] - In this second maintenance position, the baking apparatus is in a second maintenance position where the maintenance door is open to allow access to the maintenance area, and the safety guard is moved towards the closed area to allow external access to the spreading area, particularly the dough spreading device.

[0040] - Specifically, before or during the movement of the safety shield toward or into the closed area, the safety button is activated to prevent the emergency stop switch from being activated.

[0041] To improve security, a safety shield is provided that offers several benefits in a collaborative manner.

[0042] A safety shield is a physical barrier that separates the maintenance area from the closed area, thereby preventing accidental entry into the closed area. In this case, the safety shield can extend into the area where the closing process of the baking mold has already begun. Furthermore, the safety shield is also a visually identifiable separation device that indicates to the user where the maintenance area or safe area extends. Additionally, the safety shield is preferably connected to an emergency stop switch that stops the baking apparatus, particularly the annular conveyor belt and the baking mold, when activated. For example, a sensor or switch is provided that detects the movement of the safety shield. The sensor or switch can then transmit a signal to the machine control unit, which deactivates the drive of the annular conveyor belt. In this case, the sensor or switch acts as an emergency stop switch.

[0043] In practice, it has been found that the mass of the circular conveyor belt and / or the baking mold installed on or guided by it is too large to be stopped abruptly. Therefore, after the emergency stop switch is triggered, the baking mold continues to move along a certain stopping path. This stopping path depends on several parameters. However, in practice, the moving speed of the baking mold plays the most decisive role.

[0044] To prevent objects from getting caught in the closed baking molds even after the emergency stop switch has been activated, the stop path must be considered. Therefore, in the first inspection position, the safety guard is preferably arranged such that its distance from the end of the closed area is greater than the stop path. The end of the closed area is particularly an area where the baking mold is closed to the point where an object (e.g., a user's hand) could be caught. Where appropriate, the end of the closed area is also an area where the baking mold is just closed. Specifically, the distance to the end of the closed area is at least 10%, preferably at least 20%, greater than the stop path.

[0045] The distance specifically refers to the distance between the safety guard and the end of the closed area of ​​the baking clamp of the baking machine. In particular, this distance is measured along the direction of movement within the baking mold area. This distance is preferably sized such that it is sufficiently large when the baking mold moves at the normal, expected production speed. A frequent maintenance task performed on such baking equipment is starting the baking unit. During such startup, waffle pieces may not be extracted or may not be fully extracted from the extraction area. Therefore, during startup, it is usually necessary to manually remove waffle pieces still adhering to the extraction area from the baking mold. This work occurs in an operating mode of the baking unit where the baking mold moves at the normal operating speed.

[0046] The stopping path depends on the machine speed and can be between 20mm and 500mm. For example, the typical stopping path at this speed is 200mm to 500mm, and therefore the distance between the safety guard and the end of the closed area must also be adapted to this stopping path.

[0047] During other tasks, such as maintaining the dough spreading device, the speed of the baking mold can be reduced. In this case, the stopping path is therefore shorter.

[0048] Specifically, the first inspection position is designed for maintaining or cleaning the baking mold, particularly for removing residues that adhere during startup. If an object (e.g., a spatula) is caught in the open baking tongs, it is conveyed along with the tongs. The safety guard is then pulled toward or into the closed area along with the object. The movement of the safety guard triggers an emergency stop switch, and the baking tongs stop within the stop path. Because the distance between the safety guard and the end of the closed area is sufficiently large in the first inspection position, the baking mold stops, particularly before any object is caught in it.

[0049] Preferably, the safety shield is designed to prevent collisions with other components of the baking apparatus during the process and, consequently, damage to them. This is achieved specifically by making the length of the safety shield variable. Thus, the safety shield can, for example, be folded and unfolded in a telescopic manner. Alternatively, the safety shield can be designed to be foldable or flexible when appropriate. The safety shield can, for example, be designed to be made of transparent, translucent materials, or plastic or metal.

[0050] Preferably, the baking machine includes a guide rail to prevent the safety guard from colliding with other components during its movement. Specifically, the baking apparatus includes a guide rail on which one end of the safety guard is mounted in a guided manner. The guide rail preferably extends within the housing of the baking apparatus and is designed to prevent the safety guard from colliding with other components. Specifically, the baking mold is closed by a linkage. This linkage is preferably formed by one or more curved rods, at which the guiding member of the baking mold is mounted. For technical reasons, the linkage mostly extends across the closing area. To prevent the safety guard from colliding with the linkage when it is pressed against or into the closing area, the guide rail is preferably located in front of the direction of the linkage.

[0051] As the guide rail moves towards the closed area, one end of the safety shield is guided along the rail. The length of the safety shield changes at this point to prevent collision with the connecting rod. This also improves the safety of the baking apparatus.

[0052] When appropriate, the waffle mold is set to be baked from a dough containing the following ingredients: flour, sugar, water, oil, lecithin, and possibly small amounts of baking additives such as vanillin, salt, sodium carbonate, and starch.

[0053] When appropriate, waffle molds can be used to produce the following products: ice cream cones, ice cream cups, ice cream roll cones, ice cream bowls and cups, waffle rolls, etc.

[0054] Waffle shapes can be intermediate baking products, such as hot-baked waffle cookie sheets that are rolled into waffle cones at subsequent sites when appropriate. Waffle shapes can also be baked products made into cookie sheet shapes. Attached Figure Description

[0055] The invention is further described below with the aid of the accompanying drawings.

[0056] Figure 1 A schematic side view of several components of the baking apparatus is shown.

[0057] Figure 2 Detailed views of several components of the baking apparatus in the closed position are shown.

[0058] Figure 3 A schematic perspective view of the components of the baking apparatus in the first inspection position is shown.

[0059] Figure 4 A schematic top view is shown.

[0060] Unless otherwise specified, the reference numerals correspond to the following parts:

[0061] 1. Outer shell; 2. Circular conveyor belt; 3. Baking mold; 4. Spreading area; 5. Dough spreading device; 6. Closed area; 7. Baking chamber; 8. Opening area; 9. Extraction area; 10. Extraction device; 11. Inspection door; 12. Inspection area; 13. Movement direction; 14. Safety guard; 15. Distance; 16. Guide rail; 17. Connecting rod; 18. Baking tray; 19. Safety button; 20. Length. Detailed Implementation

[0062] Figure 1 A very simplified side view of the baking apparatus is shown, with the side casing concealed to allow for description of its basic operating principles. A circular conveyor belt 2 is disposed within the casing 1. Several baking molds 3 are disposed along the circular conveyor belt 2. Specifically, the baking molds 3, together with the circular conveyor belt 2, form a circular baking clamp chain that transports the baking molds 3 through several zones. The circular conveyor belt 2 or the baking molds 3 are moved by a conventional drive device (not shown). The baking molds 3 are transported along a direction of movement 13. In the first step, the baking molds 3 are transported through a spreading zone 4. A dough spreading device 5 is disposed in the spreading zone 4, by which dough or baked goods are spread onto the baking molds 3. For this purpose, the baking molds 3 are open in the spreading zone 4. The baking molds 3 are then transported through a closing zone 6, where they are closed. The baking molds 3 are closed, for example, via a linkage 17 (not shown) or via other conventional devices. At the end of the closing zone 6, each baking mold 3 is fully or nearly closed. The closed baking molds 3 are then transported through a heated baking chamber 7. In the baking chamber 7, dough or baked goods placed in baking molds 3 are baked. After being transported through the baking chamber 7, the baking molds 3 are conveyed through the opening area 8 and opened there. The baking molds 3 in their open position are then conveyed through the extraction area 9. An extraction device 10 is provided in the extraction area 9, which extracts the baked waffle shapes from the baking molds 3 and supplies them to, for example, another station for post-processing or further processing. Figure 1 The components shown are specifically typical components of such baking apparatuses used to produce waffle products.

[0063] Preferably, the baking apparatus is adapted for producing baked products from sugary dough. Under the high-temperature baking state of the waffle molds, these waffle molds possess the property of being plastically deformable. By cooling the waffle molds, the sugar solidifies and the waffle molds acquire their typical crisp and crumbly properties. For example, the waffle molds can be rolled into a cylindrical shape in a rolling device and cooled, thereby forming rolled, crisp waffle cylinders.

[0064] Figure 2 The components of the baking apparatus are shown in a schematic oblique view. The housing 1 has an access door 11, which... Figure 2 The diagram shows the door closed. In this embodiment, the access door 11 is designed as a grille. However, in principle, the door could also be designed as a closed door or have an observation window. To improve the visibility of critical components, a portion of the housing 1 is not shown. The access door 11 in this position blocks the access area 12 located behind it, making it inaccessible. The baking apparatus includes several baking molds 3 conveyed along the direction of movement 13. A dough spreading device 5 is provided in the spreading area 4. This is suitable for and / or adapted for spreading baked goods onto the open baking molds 3. The baking apparatus includes a safety guard 14. This safety guard functions particularly when the access door 11 is open.

[0065] Figure 3 Showing with Figure 2 The same components are used, however, the baking apparatus is in a first inspection position, specifically an open position, so that at least a portion of the interior space is accessible to the operator. In the first inspection position, the inspection door 11 is opened to the extent that the inspection area 12 is accessible. In this embodiment, the baking mold 3 is open in the inspection area 12. The inspection area 12 extends specifically from the extraction area 9 for removing the waffle molded parts to the safety shield 14. In the inspection area 12 in the first inspection position, for example, dough residue can be removed from the baking mold 3, which—contrary to the operating principle of the baking apparatus—was not extracted in the extraction area 9.

[0066] In practice, this malfunction can occur, for example, when the baking apparatus is started. In this case, the operator can open the access door 11 and manually remove any unplanned dough residue adhering to the baking mold 3 using a tool (e.g., a spatula). A safety guard 14 is used to improve the safety of the baking apparatus. The safety guard 14 separates the access area 12 from the closed area 6, in particular to prevent objects from getting trapped in the closed baking mold 3. This benefits the operator's safety and also helps prevent damage to the baking apparatus. The safety guard 14 is arranged to be movable. Specifically, the safety guard 14 can be moved toward the closed area 6.

[0067] Figure 4 Showing Figure 3 The embodiment shown is, however, from a top-down perspective, in which a portion of the housing 1 is hidden. The components shown correspond to... Figure 3 Components in.

[0068] The access door 11 is open, allowing external access to the access area 12. In the first access position, the access area 12 extends from the safety shield 14 to the retrieval area 9.

[0069] The safety guard 14 is mounted to be movable. Specifically, the safety guard 14 can be moved from the position shown in the first inspection position to or into the closed area 6. A second position of the safety guard 14 is shown in dashed lines. If the safety guard 14 is moved to the closed area 6, the emergency stop switch is activated. This emergency stop switch stops the annular conveyor belt 2 and / or the baking mold 3. However, the baking mold 3 does not stop abruptly, but rather stops after a certain stopping path. Specifically for this reason, the safety guard 14 has a distance 15 from the end area of ​​the closed area 6. Specifically, this distance 15 is measured in the area of ​​the baking mold 3 and along the direction of movement 13 of the baking mold 3. The distance 15 is sized such that it is greater than the stopping path. This prevents objects from being trapped in the baking mold 3 even though the emergency stop switch has been activated. For example, a sensor or switch may be provided to detect the movement of the safety guard 14.

[0070] In this embodiment, the baking apparatus includes a guide rail 16. The guide rail 16 is designed to prevent the safety shield 14 from colliding with other components of the baking apparatus when it is moved toward the closed area 6. Specifically, the safety shield 14 is designed so that its length 20 is variable. Therefore, in all embodiments, the safety shield 14 can be designed in several parts. In this embodiment, the safety shield 14 is designed to close in a telescopic manner. As the safety shield 14 moves, it is at least partially guided by the guide rail 16. Specifically, in this embodiment, the length 20 of the safety shield 14 is shortened by the guide rail 16 when moving in the direction of movement 13. This avoids collisions with the connecting rod 17 of the baking apparatus. The connecting rod 17 is used to close the baking mold 3 in the closed area 6. In this embodiment, the guide rail 16 is designed to follow the direction of the connecting rod 17, wherein the guide rail 16 is located in front of the connecting rod 17 to prevent the safety shield 14 from colliding with the connecting rod 17. Preferably, one end of the safety shield 14 is mounted on the guide rail 16 in a guided manner. For this guidance, a switch or sensor may be provided, which detects the movement of the safety guard 14 to trigger an emergency stop switch.

[0071] The position of the safety guard 14, indicated by the dashed line, corresponds to the second maintenance position. In this second maintenance position, it is feasible to maintain the dough spreading device 5, particularly by removing it. To prevent the machine from stopping when the maintenance guard 14 is moved towards the closed area 6, a safety button 19 may be provided. The safety button 19 may be designed as a foot switch, for example. If the operator presses the safety button 19, the baking apparatus will not stop when the safety guard 14 is moved from the first maintenance position towards the closed area 6.

[0072] In practice, maintenance of the dough spreading device 5 is performed at the second maintenance location. During this maintenance, the speed of the baking mold 3 can be reduced, thereby lowering the risk of accidents. Furthermore, maintenance of the dough spreading device 5 occurs in the external area of ​​the baking apparatus, further reducing the risk of accidents. In contrast, maintenance of the baking tray occurs in a relatively deep location within the machine, implying a higher risk of accidents.

[0073] Safety of such baking equipment can be improved by providing and installing a retrofit kit. The safety guard 14 and guide rail 16 can be subsequently connected to an existing baking equipment to form a baking apparatus with improved safety. Access door 11 may also be part of the retrofit kit, where appropriate. Preferably, the connection between the safety guard and the emergency stop switch may also be part of the retrofit kit.

Claims

1. A baking apparatus for producing baked waffle shapes, the baking apparatus comprising a housing (1), wherein an annular conveyor belt (2) and several openable and closable baking molds (3) are arranged in the housing, the baking molds passing sequentially along the annular conveyor belt (2): - A spreading area (4) with a dough spreading device (5) for spreading the baked goods onto the open baking mold (3), - The closing area (6) is used to close the baking mold (3). - A heated baking chamber (7) for baking the food placed in the baking mold (3). - Opening area (8) for opening the baking mold (3). - An extraction area (9) having an extraction device (10) for extracting the waffle molded from the baked goods from the opened baking mold (3). - and then again through the smeared area (4). - in, An access door (11) that can be opened and closed is provided in the outer casing (1). Through the access door, in a first maintenance position, the maintenance area (12) can be accessed from the outside. The maintenance area is arranged between the extraction area (9) and the closing area (6). - Furthermore, an emergency stop switch is provided, which, when activated, causes the annular conveyor belt (2) and the baking mold (3) to stop after following a certain stopping path. Its features are, - A safety shield (14) is provided that extends laterally to the moving direction (13) of the baking mold (3), the safety shield separating the maintenance area (12) from the closed area (6) at the first maintenance position. - The safety shield (14) is arranged to be movable in the direction of movement (13), - And the safety shield (14) is connected to the emergency stop switch such that when the safety shield (14) is moved from the first maintenance position to or into the closed area (6), the emergency stop switch is activated.

2. The baking apparatus according to claim 1, characterized in that, The safety guard (14) is arranged at the first inspection position such that the distance (15) between the safety guard (14) and the end of the closed area (6), measured along the moving direction (13) in the area of ​​the baking mold (3), is greater than the stop path, wherein the stop path is a section of road through which the baking mold (3) stops when the emergency stop switch is triggered as the baking mold (3) moves at the expected production speed.

3. The baking apparatus according to claim 1 or 2, characterized in that, - The safety shield (14) is designed such that its length (20) is variable. - The safety shield (14) is designed to be able to close and expand in a telescopic manner.

4. The baking apparatus according to claim 3, characterized in that, - A guide rail (16) is provided in the internal space of the outer shell (1), the guide rail extending such that the length (20) of the safety shield (14) changes when it moves in the direction of movement (13) to avoid collision with other parts of the baking device.

5. The baking apparatus according to claim 4, characterized in that, One end of the safety shield (14) is mounted on the guide rail (16) in a guided manner.

6. The baking apparatus according to claim 4 or 5, characterized in that, A connecting rod (17) for closing the baking mold (3) is provided in the closed area (6), and the guide rail (16) is located in front of the direction of the connecting rod (17).

7. The baking apparatus according to claim 1 or 2, characterized in that, The safety shield (14) extends between the two baking trays (18) of an open baking mold (3) in each case at the first inspection position.

8. The baking apparatus according to claim 1 or 2, characterized in that, A safety button (19) is provided, and the activation of the safety button (19) prevents the activation of the emergency stop switch, even if the safety guard (14) is moved from the first maintenance position to or into the closed area (6), and thereby moved into the second maintenance position.

9. The baking apparatus according to claim 8, characterized in that, The inspection door (11) and the safety shield (14) are arranged in the second inspection position such that the spreading area and the dough spreading device (5) can be accessed from the outside.

10. The baking apparatus according to claim 1 or 2, characterized in that, - The safety shield (14) is pivotally mounted at the edge of the opening that is opened by opening the access door (11). - The access door (11) is designed as a sliding door, and the access door (11) is hinged to the area of ​​the free end of the access door (11).

11. The baking apparatus according to claim 1, characterized in that, The baking apparatus is used to produce edible waffle shapes.

12. The baking apparatus according to claim 1, characterized in that, The baking apparatus is used to produce waffle cookie slices baked from sugary baked goods.

13. The baking apparatus according to claim 6, characterized in that, The guide rail (16) extends substantially parallel to the connecting rod (17).

14. The baking apparatus according to claim 7, characterized in that, The baking mold (3) is designed as a baking tong.

15. The baking apparatus according to claim 8, characterized in that, The safety button is designed as a foot switch.

16. A modification kit for forming a baking apparatus according to any one of claims 4 to 6, the modification kit comprising the safety shield (14) and the guide rail (16).

17. The modification kit according to claim 16, characterized in that, The modification kit includes the access door (11).

18. A method of operating a baking apparatus according to any one of claims 1 to 15, - in, The baking mold (3) moves along the annular conveyor belt (2). - Wherein, the baking device is in the first maintenance position, in the first maintenance position, the maintenance door (11) is open so that the maintenance area (12) can be accessed, and in the first maintenance position, the safety guard (14) separates the maintenance area (12) from the closed area (6). If an object is caught on a moving part in the maintenance area (12), the object will move the safety guard (14) toward the closed area (6), thereby triggering the emergency stop switch. - Wherein, the emergency stop switch stops the annular conveyor belt (2) or the baking mold (3) within a certain stop path before the object is clamped in the closed baking mold (3).

19. The operating method according to claim 18, - in, The baking device is in the second maintenance position. In the second maintenance position, the maintenance door (11) is opened so that the maintenance area (12) can be accessed. In the second maintenance position, the safety guard (14) is moved to the closed area (6) to a certain extent so that the spreading area (4) and the dough spreading device (5) can be accessed from the outside. - Wherein, before or during the movement of the safety shield (14) toward or into the closed area (6), the safety button (19) is touched to prevent the emergency stop switch from being touched.

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