FIELD: food industry.
SUBSTANCE: method includes stages of preliminary arrangement of multiple ceramic plates (200); heating (140) of trays (200) to a temperature in excess of 280–300 °C to form a plurality of hot trays (200'); location of first hot plate (200') on support plate (150), and distribution of first portion of dough (300); location of second hot plate (200') on top of first tray to compress dough (300) located between two trays (200), and distribution of second portion of dough (300) on second tray, and so on with further locations and distribution, to obtain a plurality of hot plates (200'), by forming stack (210) of hot plates (200'), interleaved with dough (300), followed by dough baking and making panigacci (310) after tray (200) separation from pile (210). Prior to the stage of trays placement follows the stage of exposure of each hot plate (200') before temperature sensor (120), and temperature measurement stage T of each hot plate (200') with generation of temperature signal supported by control unit (130). Among other things, there is a step for comparing temperature T with temperature limits T1 and T2, performed by control unit (130), which is configured to generate a confirmation signal in case T1<T<T2. Distribution stage is performed by distributing unit (110, 111), which distributes predetermined portion of dough (300) onto tray (200). Distributing unit (110, 111) operates by means of control unit (130), measuring portion of dough (300) with confirmation.
EFFECT: invention allows to improve automatic method for production of panigacci, the produced product is uniformly roasted and does not burn, and the quantity of baked panigacci is increased.
15 cl, 10 dwg
