TWO-LEVEL FOOD SYSTEM FOR STAGEWISE PRODUCTION OF RESTAURANT-TYPE DISHES Russian patent published in 2022 - IPC A47J44/00 

Abstract RU 2768885 C1

FIELD: foodstuffs.

SUBSTANCE: present invention relates to the field of automatic high-technology food professional equipment for producing of shaped fast food products. Automatic dual system for obtaining food products comprises a pair of independent cold-cycle production subsystems and a hot-cycle production subsystem connected therewith. These cold-cycle production subsystems are divided into a part for preparation and temporary storage of food blanks, a food distribution part, and a transportation part. The hot-cycle production subsystem is divided into a part for heat processing in motion and a part for temporary storage and delivery of finished products. The part for preparation and temporary storage of food blanks is made preferably in the form of a cooler for blanks, selectively distributing and supplying food blanks to said transportation part made in the form of a two-coordinate cargo table moving along supporting structures under the working area of said food distribution system made in the form of an installed set of food modules distributing food components to food blanks is doses. Said part for heat processing is preferably made in the form of a conveyor tunnel oven supplying the products received thereby and subsequently baked into said part for temporary storage and delivery of finished products, made in the form of a module, divided into sections (compartments), dispensing finished products as they are verified. The complex operation of the equipment is controlled by a computer system, also controlling via software the means of transferring the finished and partially finished products, located within the initial sections of the transportation parts and, accordingly, transferring the finished products not subject to baking directly to the part for temporary storage and delivery of finished products, as well as within the end sections of the transportation parts and, accordingly, transferring the partially finished products subject to baking to the parts for heat processing.

EFFECT: productivity is increased.

10 cl, 3 dwg

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RU 2 768 885 C1

Authors

Lerner Igor Sergeevich

Dates

2022-03-25Published

2020-12-28Filed