102 results about "Bakery equipment" patented technology

An apparatus and method of roasting foodstuff such as coffee beans employ a roasting chamber for roasting the beans. An air circulation system operatively coupled with the chamber flows heated air over the beans and thereby roasts the beans, and an air cleaning arrangement is operatively coupled with the air circulation system and located downstream of the chamber for removing substantially all particulates, smoke and volatiles entrained in the used air as it flows through the container and into the air cleaning arrangement to provide substantially pollutant-free used air. The circulation system uses atmospheric air and heats, cleans and cools it within as little as ¼ second. Sensors and a electronic controller are provided to monitor various parameters in the roasting apparatus and control the roasting characteristics. The darkness and/or color of the beans during roasting is monitored to ensure proper roasting. The roasting in roasting machines at a plurality of geographically separate locations is controlled by equipping each roasting machine with a computer with memory and providing a central control station for downloading control signals to the computer to control roasting.

The invention discloses a method for improving sun-cured tobacco processing quality. The method includes respectively taking burley tobacco, aromatic tobacco, yellow sun-cured tobacco or red sun-cured tobacco as independent formula modules for grouping and processing, selecting differentiated process parameters and baking equipment to bake the sun-cured tobacco and prepare shredded tobacco according to product style positioning and processing characteristics of the sun-cured tobacco, and blending and flavoring the processed sun-cured tobacco set by means of leaf blending or shredded tobacco blending and flue-cured tobacco, cut stems and slices. Consequently, inherent excellent quality of the sun-cured tobacco is maintained to the greatest extent, own unexpected factors of the sun-cured tobacco are effectively eliminated, biggest value of cigarette materials is realized, and bigger space is provided for process adjustment. Compared with conventional 'packaging-type' mixed production modes, the method is more exquisite and conducive to demonstration of characteristic aromas of the sun-cured tobacco and effective removal of offensive odors.

The invention discloses a 3D food printer. The printer comprises a box, a 3D scanning device, a 3D printing device and a baking device, wherein the 3D scanning device is located on the first layer of the box, the 3D printing device and the baking device are located on the second layer of the box, the 3D scanning device, the 3D printing device and the baking device are provided with transparent doors respectively, the 3D scanning device is connected with the 3D printing device through data transmission, and products printed with the 3D printing device are made into food through the baking device. According to the 3D food printer, 3D modeling, 3D printing and food making are integrated, and the integrated functions of establishing a 3D printing model through 3D scanning and making the printed products into food can be realized. Furthermore, a complex 3D printing model can be established, modeling efficiency is improved, and daily food can be made easily and quickly. Meanwhile, structure is simple, occupied space is small, operation is convenient, and using effect is good.

Baking apparatus for baking edible products located on a conveying surface and preferably travelling along a conveyor track, comprising a number of electric infrared radiators arranged above the conveyor track. The infrared radiators each comprise at least one spiral filament having a gastight, infrared radiation-transmitting, breakable casing, in particular a glass casing. The baking apparatus further comprises monitoring means for monitoring breakage of the casings of the infrared radiators. The invention also relates to a method for baking an edible product by means of an electric infrared radiator having a breakable casing.

A flexible baking apparatus is disclosed having a strip of malleable material configured to be hand-manipulated into a desired shape. The malleable strip material is a thermoplastic, metal, alloy or other material capable of withstanding high temperatures. After forming the desired shape, the ends of the strip are joined together to form a baking vessel.

The present invention discloses a baking device and method thereof for controlling a reliable browning level and a baking method which controls the parameters of a browning level of a baking device in order to reach the browning level desired by a user. The baking device of the present invention includes a temperature sensor, a weight sensor or an impedance sensor to judge the current browning level of a baked food by the difference in temperature, the weight or the impedance of the baked food. It then compares the results with the reliable browning level stored in the microprocessor of the baking device. The comparing result of the current browning level and the reliable browning are used as a basis of whether to continue to heat the thermal grid or not.

The invention relates to baking equipment. The baking equipment comprises a movable trolley, a slicing device, a baking oven, a grill, a material spreading device and a smoke exhaust device, wherein the slicing device is located on the rear side of the movable trolley, the baking oven is located right ahead the slicing device and the baking oven is fixedly connected with the movable trolley; the grill is installed above the baking oven and the material spreading device is located right above the grill; the smoke exhaust device is located on the front side of the baking oven and the smoke exhaust device is fixedly connected with the baking oven. The baking equipment has the advantages of simple structure, convenience in operation, low manufacturing cost and the like; the baking equipment can realize a function of rotatably baking sliced bread, the baking uniformity is good and the baking efficiency is high; the baking device can also realize a function of automatically spreading materials, and the automation level is improved; heat produced during baking is fully utilized and energy waste is reduced.

An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus.

The invention discloses baking equipment for food processing, and relates to the technical field of food processing equipment. To solve the problem that parts of existing baking equipment are inconvenient to replace, the baking equipment for food processing is provided and includes a processing box, and the processing box is internally provided with a braking cavity, a material conveying cavity and a receiving cavity. The material conveying cavity is a trapezoid cavity, a vertically arranged driving motor is welded to the top of the processing box, an output end of the driving motor is in transmission connection with a vertically arranged rotating shaft, the end, away from the driving motor, of the rotating shaft extends into the baking cavity, and the outer wall of the portion, in the baking cavity, of the rotating shaft is fixedly sleeved with a transversely arranged fan. The equipment can bake and process preserved fruits efficiently, stir the preserved fruits and filter away fine impurities in the preserved fruits, the processing efficiency is high, and the equipment is convenient to use.

This application provides a substrate baking apparatus and a baking operation method. The apparatus includes: a ring-shaped bearer body, used to cover a substrate; a cover plate, disposed on the ring-shaped bearer body, which, together with the cover plate, defines a sealed chamber, where a surface of the substrate is located inside the sealed chamber; an air intake unit and an exhaust discharge unit, respectively disposed on an intake end and a discharge end of the sealed chamber; and an exhaust regulation air-extraction system, disposed on an upper part of the cover plate, communicated with the sealed chamber, and used to regulate and discharge evaporated gases of a great number of volatiles of the substrate.

The invention discloses a meat product sterile processing workshop system and a meat product sterile processing technology. The meat product sterile processing workshop system comprises a sterile processing workshop and a blocky meat product processing assembly line located in the sterile processing workshop. The blocky meat product processing assembly line comprises a primary cleaning device, a disinfection and sterilization device, a secondary cleaning device, moisture reducing and air drying equipment, a seasoning and pickling device, baking equipment, rapid cooling equipment and a packaging device, and the primary cleaning device, the disinfection and sterilization device, the secondary cleaning device, the moisture reducing and air drying equipment, the seasoning and pickling device,baking equipment, the rapid cooling equipment and the packaging device are sequentially arranged on the assembly line. The moisture reducing and air-drying equipment comprises an air-drying box and anair blower mounted on the outer box wall of the air-drying box; the baking equipment comprises a baking box and a rotary conveying turnover unit arranged in the baking box; and the rapid cooling equipment comprises a cooling box, a liquid nitrogen arrangement plate and a liquid nitrogen supply source. According to the meat product sterile processing workshop system and the meat product sterile processing technology, complete and uniform heating of blocky meat products is realized through the baking equipment, the color quality and delicious taste of the processed meat products are greatly ensured, the whole set of sterile processing flow is arranged, the operation is reasonable, and the processing efficiency of the meat products is further improved.

The invention discloses a novel frying equipment for a french fries processing plant, comprising a protective shell, a french fries placing plate, a support frame, a transmission wheel, and a controller. One side of the protective shell is provided with the french fries placing plate. One side of the french fries placing plate is provided with the support frame, the upper part of the support frame is provided with the transmission wheel, one side of the transmission wheel is provided with the controller, and one side of the controller is provided with There is a frying box, a heating pipe is arranged below the frying box, a tumbling fan is arranged above the side of the heating pipe, a connecting shaft is arranged on one side of the tumbling fan, and one side of the connecting shaft is arranged A French fries entry device is provided, and a reinforcing plate is arranged on one side of the French fries entry device. The beneficial effects are as follows: the structure is compact, the operation is convenient, the frying, discharging and feeding actions of the french fries are realized, the safety factor of the operator is improved, and the work efficiency is high.

The invention relates to the technical field of biscuit baking, in particular to efficient continuous automatic biscuit baking equipment which comprises a baking oven, a plurality of trays and a plurality of supporting frames. Trays containing biscuits are sequentially placed on the bearing frames in the baking oven through the material moving assembly, the driving assembly drives the two conveying assemblies to operate at the same time, all the bearing frames are driven to move up and down in the baking oven through the conveying assemblies on the two sides of the baking oven, and therefore the trays placed on the bearing frames are driven; according to the cookie baking device, the tray moves up and down in the baking oven, cookies on all the trays can be evenly heated and dried in the up-and-down moving process, the baking quality of the baking oven is improved, the baking efficiency is improved, the baked cookies are taken down from the bearing frame through the material moving assembly, and the baked trays are transported away; therefore, the biscuits can be continuously baked, and the efficiency of producing the biscuits is improved.

The invention discloses a baking device capable of taking or placing baked foods rapidly, relates to the field of food baking equipment, and mainly solves the problems that during production of some baked foods, when excessive foods exist in a baking oven, the foods are taken and placed relatively slowly. The device mainly comprises a baking oven; a containing mechanism, a limiting mechanism, a charging mechanism, a starting mechanism, a controller, a taking and placing mechanism and an automatic opening and closing mechanism are arranged on one side of the baking oven; and multistage electrictelescopic rods can extend or retract to adjust the positions of support plates, first electric telescopic rods are started to extend, first electromagnets are started to attract and connect baking trays, the first electric telescopic rods are started to retract to take out the baking trays, the multistage electric telescopic rods are started to extend or retract to adjust the positions of support plates, the first electric telescopic rods containing raw materials are started, and unbaked foods are placed in the baking oven. The baking device has the benefits that the baking device can take out or place multiple groups of baked foods simultaneously and is higher in speed and efficiency.

The present invention relates to an automatic wafer baking apparatus (1) for baking wafers from a liquid or pasty dough, said apparatus (1) comprising at least two baking moulds (2), each having one pair of top (3) and lower (4) baking plates, said apparatus (1) further comprising moving means (5, 6, 7) for moving at least one plate relative to the other so that each baking mould (2) can move from a closed configuration to an open configuration, heating means for heating the plates (3, 4) to a predetermined baking temperature, means for injecting a predetermined quantity of dough between the baking plates (3, 4) of each mould (2), and means (12, 13) for removing a baked wafer from a baking mould (2), characterized in that each baking mould (2) is stationary in the apparatus (1) and is independent from the other(s).

The present invention discloses an environment-friendly energy-saving type oolong tea processing device. The environment-friendly energy-saving type oolong tea processing device comprises a drying box, a left side of a limiting sleeve block is connected with a tea leaf screening filter screen through a universal joint, a top part of the tea leaf screening filter screen is fixedly connected with anouter spray pipe, a tea residue drying conical plate is fixedly connected in the drying box and at a position close to a lower part, an inner part of the tea residue drying conical plate is fixedly connected with an inner stirring spray pipe, an absorption inner pipe is fixedly connected at a right side in the drying box and located above the tea leaf screening filter screen and the tea residue drying conical plate, and an output end of the absorption inner pipe communicates with a heat preservation pipes. The environment-friendly energy-saving type oolong tea processing device belongs to thetechnical field of oolong tea processing and achieves purposes of accelerating tea leaf baking efficiency, avoiding partial tea leaves to be excessively baked, improving tea leaf baking quality, avoiding a large number of heat losing of baking devices, and improving environmental protection and energy saving.

The invention provides an electrostatic deslagging device for cut tobacco baking equipment. The device comprises a roller, an electrostatic generator and a cut tobacco recovery box. The upper end of the cut tobacco recovery box is communicated with a storage area arranged above the cut tobacco baking equipment. The lower end of the cut tobacco recycling box extends downwards in the vertical direction. Spiral hobbing teeth are arranged on the outer peripheral surface of the roller. The front end and the rear end of the hobbing are installed on the inner walls of the left side and the right sidein the cut tobacco recycling box through rolling bearings, the gap between the edge of the hobbing and the inner wall of the front side or the inner wall of the rear side in the cut tobacco recyclingbox is larger than the cut tobacco diameter and smaller than 2 mm, and the electrostatic generator is independently installed in the tobacco shred recycling box and electrically connected with the hobbing. By the adoption of the technical scheme, cut tobacco and impurities can be effectively separated and collected separately while the cut tobacco baking equipment operates. The device has the advantages of being simple in structure, convenient to use and the like, the process time is saved, the cigarette production efficiency is improved, and a foundation is laid for improving the cigarette production quality.

A multilayer roasting furnace includes a support rack, a furnace, at least two roasting apparatuses, and a lid. The furnace is disposed on the support rack to have a predetermined distance from the ground. Air is able to enter the furnace from a bottom thereof. Each roasting apparatus includes a main body and a roasting net. The main body is hollow. The roasting net is arranged in the main body and is positioned on an inner wall of the main body. The main bodies of the roasting apparatuses are stacked to form a roasting space vertically and are placed on the furnace. A central portion of the roasting net of the roasting apparatus is disposed with a charcoal collecting cylinder. The charcoal collecting cylinder is hollow and is perforated on the side wall thereof. The lid is disposed on and covers the top roasting apparatus.

Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared using a commonly employed baking facility, without requiring a special facility for thawing and fermenting. A bread dough having a continuous, multi-layered structure is prepared by using a cereal flour composition containing yeast and an oil-and-fat composition (roll in oil-and-fat), the bread dough is formed into a desired shape, and then a dent is made on the surface of the thickest portion having the length which is 13% to 70% of the longitudinal length of the shaped article.

The invention discloses a baking preheating control system and method based on food making progress recognition. The baking preheating control system comprises a pop-up camera, a pressure sensor, a processor and a temperature controller, wherein the pop-up camera is disposed on a baking mold and is used for obtaining an image of to-be-baked food in a mold cavity; the pressure sensor is used for acquiring the pressure change of a mold cavity disc; the processor is used for carrying out real-time identification on the to-be-baked food image when the pressure value of the mold cavity disc is increased, namely, obtaining the interval time T0 of the moment of filling to-be-baked food into one mold cavity and the moment of filling to-be-baked food into the next mold cavity , calculating the average interval time T1 according to the interval time T0, and predicting an interval time T2 between the moment of finishing filling of all the mold cavities in the mold cavity disc and the current moment, obtaining the optimal preheating temperature of the to-be-baked food and the heating power of baking equipment, calculating a time interval T3 required for heating the baking equipment to the optimal preheating temperature, judging whether the interval time T2 is consistent with the time interval T3 or not, and if yes, sending a preheating instruction; and the temperature controller is on thebaking equipment and is used for receiving the preheating instruction so as to control a heating device to start preheating.

The invention discloses food processing and baking equipment. The equipment is characterized by comprising a box body, wherein a feeding hole end is arranged at one end of the box body; a discharge hole end is arranged at the other end of the box body; a first transmission device is installed at the feeding hole end; a second transmission device is installed at the discharge hole end; baking devices are arranged inside the box body and are installed at the bottom end and top end of the box body; and signal input ends of the baking devices are connected with a control panel on the surface of the box body. The equipment has the beneficial effects that the equipment has a simple structure and ingenious design and can effectively bake food in the food processing course, thus overcoming the defects in the prior art and achieving the aim of the invention.

The invention relates to a baking tray and baking equipment adopting the baking tray, wherein the baking tray comprises a tray body by which food can be placed; the baking tray is characterized in that a graphite sheet is attached to the bottom of the tray body, and a baking tray heating element is attached to the bottom of the graphite sheet. Compared with the prior art, the baking tray providedby the invention has the advantages that the graphite sheet and the baking tray heating element is attached to the bottom of the baking tray, most of heat energy, which is generated by the baking trayheating element, is absorbed by the graphite sheet, so that the baking tray and the food are heated, and rest heat energy is conducted downwards; and when juice thickening or baking is required, thebaking tray heating element is started, so that a baking function is achieved.

The present invention relates to a low carbohydrate bakery item that does not contain any traditional flour, such as white or wheat flour. Instead, the bakery product has other ingredients that allow the bakery product to have similar characteristics, including taste and texture, as a traditional bakery item. The dough created for the bakery products has a consistency that allows it to be processed using traditional commercial bakery equipment, which typically cannot be used with other low carbohydrate bakery products because of the toughness of the dough.