Mass produced pastry baking plant - with two contrarotating baking rings and dough dispensing, turnover, transfer and spraying devices

摘要

Omelettes, pizzas and pastry are mass produced on two contrarotating concentric heated baking rings. A dough dispenser is arranged over the inner ring, followed on near completion of one revolution by a turnover ad transfer device which charges the outer baking ring. Ninety degrees before reaching this device again the finished pastry is mechanically unloaded. Spray nozzles for the application of fat or edible oil are arranged over both baking rings between the dough dispenser and the transfer device. This saves all manual labour in the baking of omelettes and pizzas for the mass production for the deep freezer market.