| 摘要 |
The invention of a tipping mould (1) for dough shapes (13) is a new piece of equipment which will make it possible to hold the dough shape (13) in position, overhead tipping through 180 degrees and the residue-free moulding of dough shapes (13) ready to be introduced into the deep-frying pan (17) or the baking tray. These inherently contradictory qualities are provided by having a plurality of functional layers (4, 5, 6) in the tipping-mould floor (2): a mattress layer (4) prevents the sliding off of the dough shapes and delays moulding after tipping as desired. An embossing plate (5) positions the dough shapes (13), gives them adhesion and prevents the flow of dough through the mattress (4). A perforated plate (6) provides adhesion and insulation, so that the mould floor (2) can be protected from forces and the dough shapes (13) can be protected from temperature deviations. The new tipping mould (1) is furthermore designed in such a way that it can be stacked and can fit in the ground, so that a tipping and cooking box system according to the invention can be used as a basis. <IMAGE>
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