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公开(公告)号：US20140342296A1
公开(公告)日：2014-11-20
申请号：US13895017
申请日：2013-05-15
CPC分类号： F27D1/18 , A21C13/00 , Y10T29/49778 , Y10T29/49947
摘要： A heater proofer cabinet includes a head cover board secured to left and right side cabinet boards with a fastener and the adhesive. A bottom board is secured to the left and right side cabinet boards with a fastener and the adhesive. A back panel is secured to the left and right side cabinet boards, head cover board and bottom board with a fastener and the adhesive. A heater proofer unit and a wind deflector are positioned so as to be operative within the heater proofer cabinet. A front door is attached to the left side cabinet board or the right side cabinet board.
摘要翻译： 加热器防风柜包括固定到具有紧固件和粘合剂的左侧和右侧柜板的头盖板。 底板通过紧固件和粘合剂固定在左右侧柜板上。 后面板通过紧固件和粘合剂固定在左右侧柜板，盖板和底板上。 加热器检测单元和导风板被定位成在加热器隔离柜内工作。 前门安装在左侧柜板或右侧柜板上。
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92.发明申请公开(公告)号：US20140127356A1
公开(公告)日：2014-05-08
申请号：US14125364
申请日：2012-06-14
IPC分类号： A21D6/00
摘要： The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step.
摘要翻译： 本发明提供了一种用于制造发酵食品如发酵或热处理的发酵食品的方法及其设备，其中在所述方法中，包含食品结构剂，水和膨松剂的成分组合物用 在发酵步骤的至少一部分期间来自超声波源的超声波和/或包含食物结构剂，水和膨松剂或通常由其获得的发酵成分组合物的成分组合物在超声波源中被超声处理 至少一部分热处理步骤。
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公开(公告)号：US20080171120A1
公开(公告)日：2008-07-17
申请号：US11777105
申请日：2007-07-12
申请人： Paul Eaton Willett
发明人： Paul Eaton Willett
摘要： A dough conditioning apparatus for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; a means to direct a conditioning gas directly onto frozen dough within the enclosure; humidity and temperature sensors for respectively measuring the humidity and temperature of the conditioning gas; and a gas controller, the gas controller controlling the duration of the conditioning gas onto the frozen dough according to the output of the humidity and temperature sensor.
摘要翻译： 一种用于冷冻面团的面团调理装置，包括：外壳; 至少一个用于在外壳内支撑至少一个冷冻面团片的托盘或输送器; 将调理气体直接引导到外壳内的冷冻面团上的方法; 湿度和温度传感器，用于分别测量调理气体的湿度和温度; 以及气体控制器，气体控制器根据湿度和温度传感器的输出控制调理气体在冷冻面团上的持续时间。
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公开(公告)号：US06847013B2
公开(公告)日：2005-01-25
申请号：US10364174
申请日：2003-02-10
申请人： David M. Audette , Robert Prochazka
发明人： David M. Audette , Robert Prochazka
摘要： A heated proofing cabinet with improved air flow and minimal air leakage comprises an enclosure having an interior space and an access door. A blower is positioned to supply forced air into the interior space of the enclosure and at least one heater is positioned to heat the air. A venturi air flow chamber has an entrance end connected to receive forced air from the blower and an exit end connected to deliver air to the interior space of the enclosure. A first air duct receives air from the exit end of the venturi air flow chamber and distributes the air to the interior space of the enclosure, and a second air duct receives air from the interior space of the enclosure and directs the air to the blower. Temperature and humidity levels within the interior space of the enclosure are controlled.
摘要翻译： 具有改善的空气流动和最小的空气泄漏的加热防护柜包括具有内部空间和通道门的外壳。 鼓风机被定位成将强制空气供应到外壳的内部空间中，并且至少一个加热器被定位成加热空气。 文丘里气流室具有连接的入口端以接收来自鼓风机的强制空气和连接以将空气输送到外壳内部空间的出口端。 第一风道从文丘里气流室的出口端接收空气，并将空气分配到外壳的内部空间，第二空气管道从外壳的内部空间接收空气，并将空气引导到鼓风机。 控制外壳内部空间内的温度和湿度水平。
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公开(公告)号：US20040155024A1
公开(公告)日：2004-08-12
申请号：US10364174
申请日：2003-02-10
IPC分类号： A21B001/22 , F27D011/00
摘要： A heated proofing cabinet with improved air flow and minimal air leakage comprises an enclosure having an interior space and an access door. A blower is positioned to supply forced air into the interior space of the enclosure and at least one heater is positioned to heat the air. A venturi air flow chamber has an entrance end connected to receive forced air from the blower and an exit end connected to deliver air to the interior space of the enclosure. A first air duct receives air from the exit end of the venturi air flow chamber and distributes the air to the interior space of the enclosure, and a second air duct receives air from the interior space of the enclosure and directs the air to the blower. Temperature and humidity levels within the interior space of the enclosure are controlled.
摘要翻译： 具有改善的空气流动和最小的空气泄漏的加热防护柜包括具有内部空间和通道门的外壳。 鼓风机被定位成将强制空气供应到外壳的内部空间中，并且至少一个加热器被定位成加热空气。 文丘里气流室具有连接的入口端以接收来自鼓风机的强制空气和连接以将空气输送到外壳内部空间的出口端。 第一风道从文丘里气流室的出口端接收空气，并将空气分配到外壳的内部空间，第二空气管道从外壳的内部空间接收空气，并将空气引导到鼓风机。 控制外壳内部空间内的温度和湿度水平。
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公开(公告)号：US20030211215A1
公开(公告)日：2003-11-13
申请号：US10144482
申请日：2002-05-13
发明人： John D. Correll , Andrew Bounas
IPC分类号： A21D010/00
摘要： A method and system whereby a pizza company that makes pizzas from dough balls can create and control an optimal rate of proofing development for a plurality of dough balls disposed in various points, or stages, of proofing development. The method comprises the steps of (1) providing a computer-based dough ball management algorithm incorporating a dough ball proofing-progression measurement system, (2) periodically transmitting into the algorithm one or more dough ball usage values and one or more dough ball proofing-point inventory values, (3) periodically receiving computer-generated dough ball management information from the algorithm, and (4) based on the information, moving a particular quantity of dough balls of a particular point of proofing development from a refrigerated environment to a warm-air environment, resulting in the dough balls reaching a level of optimal proofing development by the time that they're needed for making into pizzas. A system associated with the method is disclosed, that system typically comprising a refrigerated inventory of dough balls disposed in a sub-target point of proofing development, a computer system, and a particular dough ball management algorithm residing in the computer system.
摘要翻译： 一种方法和系统，使得从面团球制作比萨饼的比萨公司可以产生和控制布置在校样开发的各个点或多个阶段中的多个面团球的最佳打样发展速率。 该方法包括以下步骤：（1）提供一种基于计算机的面团球管理算法，其包括面团球防御进度测量系统，（2）周期性地向该算法传送一个或多个面团球使用值和一个或多个面团球打样 点库存值，（3）定期从算法接收计算机生成的面团球管理信息，以及（4）基于该信息，将特定点的打样开发的特定量的面团从冷藏环境移动到 温暖的空气环境，导致面团球达到一定水平的最佳打样发展的时间，它们需要进入比萨饼。 公开了一种与该方法相关联的系统，该系统通常包括设置在子目标点校正开发中的面团的冷藏库存，计算机系统和驻留在计算机系统中的特定的面团球管理算法。
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97.发明申请Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods 审中-公开用于生产延长保质期酵母提高烘焙食品和延长保存期的酵母提高烘焙食品的制备和加工公开(公告)号：US20030203093A1
公开(公告)日：2003-10-30
申请号：US10405595
申请日：2003-04-02
发明人： Patricia A. Vincente , Michael D. Cataldo , Richard Golden , Melanie A. Reynolds , Wayne K. Spillner , Robert P. Pitts
IPC分类号： A21D010/00
CPC分类号： A21D8/042 , A21C13/00 , A21D2/183 , A21D2/188 , A21D2/366 , A21D6/00 , A21D8/00 , A21D10/00 , A21D10/005 , Y10S165/919
摘要： A proofer is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw dough to provide an extended shelf life yeast-raised product. Additionally, an extended shelf life product is provided.
摘要翻译： 公开了一种用于制备具有延长的保质期的酵母提高的烘焙食品的检体器。 该打样机包括一个打样室，其中的热量，湿度和气流均匀。 提供了一种用于校对生面团以提供延长的保质期酵母提起产品的方法。 另外，提供了延长的保质期产品。
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98.发明授权Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods 有权用于生产延长保质期酵母提高烘焙食品和延长保存期的酵母提高烘焙食品的制备和加工公开(公告)号：US06564699B1
公开(公告)日：2003-05-20
申请号：US09868115
申请日：2001-06-14
申请人： Patricia A. Vincente , Michael D. Cataldo , Richard Golden , Melanie A. Reynolds , Wayne K. Spillner , Robert P. Pitts
发明人： Patricia A. Vincente , Michael D. Cataldo , Richard Golden , Melanie A. Reynolds , Wayne K. Spillner , Robert P. Pitts
IPC分类号： A47J3900
CPC分类号： A21D8/042 , A21C13/00 , A21D2/183 , A21D2/188 , A21D2/366 , A21D6/00 , A21D8/00 , A21D10/00 , A21D10/005 , Y10S165/919
摘要： A proofer (10) is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber (12) in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw dough to provide an extended shelf life yeast-raised product Additionally, an extended shelf life product is provided.
摘要翻译： 公开了一种用于制造具有延长的保存期限的酵母提高烘焙食品的检体器（10）。 该校准器包括一个打样室（12），其中的热量，湿度和气流均匀。 提供了一种用于校正生面团以提供延长的保质期酵母提起产品的方法。另外，提供了延长的保质期产品。
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公开(公告)号：US06557366B1
公开(公告)日：2003-05-06
申请号：US10025108
申请日：2001-12-19
申请人： Wayne K. Spillner
发明人： Wayne K. Spillner
IPC分类号： F25D2114
摘要： An apparatus for cold-holding food product. The apparatus comprises a cabinet carrying a refrigeration unit including a plurality of refrigerated shelves. The plurality of refrigerated shelves are adapted to frost on both sides under the control of the refrigeration unit to thereby maintain the quality of food product held on the shelves. To allow for the drainage of any melting frost, the plurality of shelves may be angled and a drain pan system included to direct the water away from the shelves to a drain or condensate evaporator during defrost periods. To prevent the removal of frost with the unloading of food products from the shelves, wire racks or trivets may be used to elevate the food product on baking pans above the frosted shelve surfaces.
摘要翻译： 冷藏食品的装置。 该装置包括一个承载包括多个冷藏架的制冷单元的机柜。 多个冷藏架在制冷单元的控制下适用于两侧的霜冻，从而保持搁置在搁板上的食品的质量。 为了允许任何熔化的霜的排放，多个搁架可以是成角度的，并且包括排水盘系统以在除霜周期期间将水从架子引导到排水或冷凝物蒸发器。 为了防止从货架上卸下食品来除霜，可以使用线架或三脚架将食物提升到磨砂搁板表面上方的烤盘上。
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100.发明授权Self-supporting element used during the fermentation and baking of bread making products 失效在发酵和烘烤制作产品时使用的自支撑元件
公开(公告)号：US5232609A
公开(公告)日：1993-08-03
申请号：US905510
申请日：1992-06-26
CPC分类号： A21B3/155 , A21B3/134 , A21C13/00 , A23G3/0273 , A23G3/0284 , Y10S99/15
摘要： General purpose equipment is provided for supporting bread making products or similar during the process of fermentation and baking of the dough, including as basic unit elements: a tray with side flanges (1), one or more replaceable and interchangeable non stick membranes or molds, perforated, or not, each preformed to the dimensions and shapes of a bread, Viennese bread or pastry piece or pieces to be baked, each of these interchangeable membranes or molds resting, on the tray without being fixed or at least while remaining removable.
摘要翻译： 提供通用设备用于在面团的发酵和烘烤过程中支持面包制作产品或类似物，包括作为基本单元元件：具有侧面凸缘（1），一个或多个可替换和可互换的不粘膜或模具的托盘， 穿孔或不穿孔，每个预先形成面包，维也纳面包或糕点片或维他命面包片，或每个这些可互换的薄膜或模具放置在托盘上而不被固定或至少在可移除的情况下进行。
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