Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means
Patent
1997-04-19
1999-09-21
Simone, Timothy F.
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
99353, 99372, 99380, 99427, 994506, 994507, 426 94, 426283, 426496, A47J 3701, A21B 146, A21B 502, A21C 1100
Patent
active
059551291
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to the production of baked thin-walled molded articles in the openable and closable baking molds of baking ovens or baking devices, in which baking or pouring compositions that expand during the baking process are placed in the open baking molds and are baked in the closed baking molds, yielding the thin-walled molded articles. The usually pourable baking or pouring compositions used may be wafer batters, with or without a sugar content, intended for human consumption or other batters of the kind used to produce sweet baked goods or baked goods that are not sweet. The pourable baking or pouring compositions used may also be starch-based baking or pouring compositions or other baking or pouring compositions not intended for human consumption.
STATE OF THE ART
From the baked-goods, wafer-baking and dessert industry, wafer baking ovens are known in which a liquid wafer batter, primarily comprising wheat flour and water, as the baking or pouring composition is placed in the baking molds of the baking tongs of an endless baking tong chain and baked into thin-walled molded articles during the circulation of the baking tong chain through the oven. These baked thin-walled molded articles are called wafer sheets, wafer cones, ice cream cones, wafer cups, wafer plates, wafer figures, etc., depending on the three-dimensional shape of the hollow spaces in the baking molds of the baking tong chain. The baked thin-walled molded articles are crisp, brittle and break easily and have a moisture content of a maximum of 1% to 4%.
The wafer baking ovens are also called wafer baking machines or automatic wafer bakers, and each contains an endless baking tong chain, which can be set into circulation in one direction inside the oven by a drive motor. The baking tong chain includes from 18 to 140 identical openable and closable baking tongs, depending on the capacity of the oven, the baking tongs each being provided with a locking device; contained in the baking tongs are structurally identical open- and closable baking molds. The baking molds are transported by the circulating baking tong chain from the batter pouring station of the oven through its baking chamber to its wafer removal station and back again to the batter pouring station of the oven. During the circulation of the baking tong chain, the baking molds are opened with the aid of the movable parts of the baking tongs before reaching the wafer removal station and are closed again after leaving the dough pouring station. The locking devices of the baking tongs are unlocked before the baking molds are opened and are locked again after the baking tongs close. The requisite motions of the movable parts of the baking tongs and their locking devices are derived from the circulatory motion of the baking tong chain, via stationary devices of the oven.
Each of the baking tongs of the baking tong chain includes an elongated upper tong part disposed crosswise to the travel direction and having the upper mold half of the baking mold, and an elongated lower tong part, disposed crosswise to the travel direction and having the lower mold half of the baking mold. The upper tong part, for opening and closing the baking mold, is connected to the lower tong part either via a lateral joint or via guide columns.
In the case of baking tongs provided with a joint, the joint is disposed on a long side of the baking tong parallel to the travel direction and has a pivot axis that is parallel both to the travel direction and to the main mold parting plane of the baking mold. A locking device is disposed on the long side of the baking tong opposite the joint. The upper tong part is pivoted back and forth relative to the lower tong part to open and close the baking mold.
In the case of baking tongs with four guide columns, these columns are disposed on both long sides of the baking tong parallel to the travel direction, each of them perpendicular to the main mold parting plane of the baking mold. One locking device is disposed on each of the two lon
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Haas Johann
Haas, Jr. Franz
Haas, Sr. Franz
Koletnik Erich
Franz Haas Waffelmaschinen Industriegesellschaft m.b.H.
Greenberg Laurence A.
Lerner Herbert L.
Simone Timothy F.
Stemer Werner H.
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