Pancake baking system

Description:

The round is driven by a gear motor with stepless electronic speed control using a frequency converter, torque transmission via a friction wheel system to the inside of the outer round cover; this ensures smooth running properties.

The necessary heating plates are built into the round and are supplied with electrical voltage via a special slip ring system. The heaters are controlled fully electronically and wear-free using a so-called thyristor control. This control enables stepless regulation of the heating output in the range from 0% to 100%. This allows the system to be adjusted precisely to the product to be baked; in addition, remarkable energy savings are achieved.

The following controls, each with a separate adjuster, scaling 0 - 10, adjustable, are built in: Bottom heat centrally via a common control.

The same electronic system is also used to control the top heat, which can be designed in several stages depending on the size of the system. Level 1 = 1/3 power,

Level 2 = 2/3 power or both levels together for full heating power.

The heating system for the top heat consists of infrared ceramic radiators arranged in a semicircle in a kind of tunnel.

The radiation characteristics of these infrared ceramic radiators increase the penetration of heat radiation into the baked goods. This means that not only is the surface heated, but the deep effect and targeted directionality also result in cooking from the inside.

The necessary control cabinet is mounted on a console to the side of the system, made of stainless steel. All operating elements are housed in the front door, clearly arranged. The control cabinet door can only be opened with a special control cabinet key. The control cabinet contains the necessary safety and switching devices.

The following additional equipment to complete the production line is necessary for automatic operation = NOT INCLUDED IN THE DELIVERY!!!

An automatic feed system for oil and dough.

The filling is controlled automatically by the baking system. A pump system (stainless steel impeller pump) is used to feed the dough. During operation, this system constantly pumps the necessary dough from a storage container into the system circuit. The excess dough flows back into the storage container via a return system. This permanent circuit prevents undesirable thickening of the dough.

The oil dosing is designed in a similar way. A storage container is built into the loading trolley from which the oil is pumped. Instead of the return flow, the oil pump works with a pressure of approx. 10 - 16 bar. This ensures absolute atomization of the oil with an oil nozzle.

The actual quantity of dough and oil is determined via an adjustable electronic control. This control automatically opens and closes the corresponding valves. In general, the quantity determination via this type of control is sufficient. A system with much more precise quantity specifications can be used. However, this control via volume control is much more expensive.

The necessary storage container for the dough is not included in the scope of delivery.

The systems were developed especially for the efficient baking of pancakes and similar products that are filled with liquid; as is well known, the baked goods are baked on both sides without being turned over. A large number of companies in the fast food and catering industry have been working successfully with our systems for 25 years or more.

As can be seen from our description, we have pans in the bottom heat and an infrared radiation system in the top heat, i.e. the cakes have direct heat contact on the bottom (smooth surface) and a typical texture on the top according to the radiation. Fillings, especially gratinated ones, can therefore be easily implemented.

The performance of the systems depends heavily on the texture of the dough and the desired type of baking of the product. If the product is only baked to 89% and then deep-frozen in order to then undergo the final cooking process at the end consumer, the throughput times can be reduced, which can correspond to a not insignificant increase in performance.

Our experience is between 65 s and 120 s processing time.