The invention relates to a device for retrieving a culinary preparation, which comprises a gripping device with at least two gripping elements arranged to grasp the culinary preparation resting on a support, a deposit area for the culinary preparation comprising at least one slot arranged for the at least two gripping elements to be inserted therein, and a device for moving the gripping device and/or the deposit area and/or the support in relation to one another.
A system for preserving and metering ingredients, including a set of compartments arranged in a preservation chamber and a device for removing and metering ingredients for removing a predetermined quantity of ingredients from at least one compartment, the removing device including (i) a collecting vessel intended to temporarily store, in successive layers, the ingredients withdrawn from each compartment, (ii) a controlled conveying mechanism intended to move the collecting vessel into the vicinity of each compartment, and (iii) a control unit. A distribution device is intended to dispose the removed ingredients randomly and homogeneously on the surface of a substrate.
A device for forming a sheeted dough from a dough piece, which includes: (i) a lower tray arranged so as to support the dough piece during a forming operation, (ii) an upper tray, and (iii) a forming actuator arranged so as to move the upper plate in relation to the lower plate, in such a way as to be able to press the dough piece between the lower tray and the upper tray in order to form a sheeted dough, the lower tray containing a system of mobile ejectors that can assume a so-called retracted position in such a way as to form, overall, a continuous surface with the lower tray, and a so-called raised position in such a way as to form a raised surface in relation to the lower tray.
secondary heater, including a plurality of heating elements, arranged in order to follow the displacement of the moveable plate, each heating element being associated with one of the cooking sites and being arranged in order to heat preferentially the top of this cooking site by delivering a thermal power called secondary thermal power.
A system for handling culinary preparations, which includes: a mounting (I) including an upper surface arranged to receive a culinary preparation, and a plurality of feedthroughs extending between the upper surface and a lower surface; a transfer device including a plurality of projecting portions; a relative movement system being arranged to position the system in a low position, in which no projecting portion projects relative to the upper surface of the mounting, and a high position, in which one end of at least one projecting portion is made to project through the feedthroughs, relative to the upper surface of the mounting; and a handling tool including oblong elements arranged to be inserted between projecting portions.
The invention relates to a device for forming a sheeted dough from a dough piece, comprising: (i) a lower tray (110) arranged so as to support the dough piece during a forming operation, (ii) an upper tray (120), and (iii) a forming actuator (130) arranged so as to move the upper plate in relation to the lower plate, in such a way as to be able to press the dough piece between the lower tray and the upper tray in order to form a sheeted dough, said lower tray comprising a system of mobile ejectors (1122) that can assume a so-called retracted position in such a way as to form, overall, a continuous surface with the lower tray, and a so-called raised position in such a way as to form a raised surface in relation to the lower tray.
The present invention concerns a facility (100) for making a pizza according to a predefined recipe and comprising: - a storage chamber (600) for storing the ingredients; - a device for removing the ingredients to be deposited on a piece of rolled-out dough; - a handling system (700), arranged to move the pizza that is being made; - optionally, a device (500) for storing fresh dough suitable for being used for making a piece of pizza dough; - optionally, a station (400) for shaping a piece of fresh dough into a piece of rolled-out pizza dough; - optionally, an oven (200) for cooking at least one pizza; - a processing unit arranged to control the stations of the facility in such a way as to make a pizza according to the predefined recipe.
The invention relates to a system for handling culinary preparations, which includes: a mounting (1) including an upper surface (2) arranged to receive a culinary preparation (43), and a plurality of feedthroughs (3) extending between the upper surface and a lower surface (4); a transfer device (5) including a plurality of projecting portions (6); a relative movement system (7, 8, 9, 29, 35, 36, 48, 93) being arranged to position the system in a low position (11), in which no projecting portion projects relative to the upper surface of the mounting, and a high position (12), in which one end (13) of at least one projecting portion is made to project through the feedthroughs, relative to the upper surface of the mounting; and a handling tool (37) including oblong elements (16) arranged to be inserted between projecting portions.
The present invention relates to a system for preserving and metering ingredients, comprising a set of compartments (110) arranged in a preservation chamber (101) and a device for removing and metering ingredients for removing a predetermined quantity of ingredients from at least one compartment (110), said removing device comprising (i) a collecting vessel (150) intended to temporarily store, in successive layers, the ingredients withdrawn from each compartment, (ii) a controlled conveying mechanism intended to move the collecting vessel (150) into the vicinity of each compartment (110), and (iii) a control unit. The present invention also relates to a distribution device intended to dispose the removed ingredients randomly and homogeneously on the surface of a substrate.
The present invention relates to a device for cooking culinary preparations, which includes: a cooking chamber (101), capable of simultaneously receiving a plurality of individual culinary preparations; a primary heating means (110a, 110b), arranged to heat the cooking chamber (101) and to supply a so-called primary thermal power to at least one portion of the culinary preparations; a mobile tray (120) inside the cooking chamber, including at least one plurality of cooking sites (121-126), each being arranged to receive a culinary preparation; and secondary heating means, comprising a plurality of heating elements (131-136) arranged to follow the movement of the mobile tray (120), each heating element (131-136) being associated with one of the cooking sites and being arranged to heat preferably the top of said cooking site by supplying a so-called secondary thermal power.
