16 - Paper, cardboard and goods made from these materials
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
36 - Financial, insurance and real estate services
39 - Transport, packaging, storage and travel services
40 - Treatment of materials; recycling, air and water treatment,
41 - Education, entertainment, sporting and cultural services
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
(1) Printed matter, namely, recipe books; in-store signage made of paper, cardboard and vinyl; shelf talkers; flyers; coupons
(2) Bakery products, namely, bread, rolls, buns, bagels, pitas, wraps, tortillas, English muffins, hot dog and hamburger buns, cookies, biscuits, crackers, croissants, cakes, pies, fruit cakes, doughnuts, pastries, strudel, muffins, sweet buns, brownies, Danishes, biscotti, waffles, turnovers, cinnamon rolls, scones, flat bread; flatbread products, namely, naans, naan crisps, Greek pita, lavash, pitas, pita bread, pita chips, pita crackers; pie and tart shells, pastry shells, pizza shells, bread sticks, pretzels, snack food bars consisting of cereals, fruits, nuts, granola, wheat, grains; granola bars; cereal-based bars, high-protein cereal bars; cereal bars; breakfast cereals; single-serve cups with cereal; oatmeal; instant oatmeal cups; oatmeal bars; nutritional snack balls consisting of cereals, fruits, nuts, granola, wheat, grains; nutritional snack bites consisting of cereals, fruits, nuts, granola, wheat, grains; snack cakes; granola mix; trail mix consisting primarily of nuts, seeds and fruit; mueslis (1) Retail bakery store services; operation of a business dealing in the sale and distributorship of bakery products; promotional services and marketing campaigns for the benefit of third parties through the use of social media platforms; promoting and advertising the sale of food products for the benefit of third parties through advertisements via in-store displays, in-store signage, social media on the internet, and through the distribution of printed material, namely coupons and flyers relating to food products; providing promotional coupon and voucher programs pertaining to a line of food products, distribution of coupons
(2) Charitable services, namely charitable fundraising, conducting promotional sales and other fundraising activities for the benefit of charities, namely financial sponsorship of sports events, musical festivals and entertainment festivals, namely, culinary festivals, cultural festivals, art festivals and film festivals for the benefit of charities, and the allocation of funds to charitable organization
(3) Operation of a business dealing in the delivery of bakery products
(4) Operation of a business dealing in the manufacturing of bakery products
(5) Collection and dissemination of recipes via the internet and in printed publications; facilitation of a balanced nutrition program, namely the dissemination of printed publications and information via the internet relating to balanced nutrition habits especially with regard to the inclusion of bakery products in a healthy diet
(6) Providing information concerning bakery products and nutrition via a website
A conveyor oven is provided. The oven housing has a substantially rectangular box frame, clad with a top wall and side walls downwardly depending from the top wall, and a bottom wall connecting the side walls, all defining an interior baking chamber. The baking chamber is heated by a heat source in excess of 7OO0F. An endless conveyor transports food items to be baked through the baking chamber. The oven has an intermediate panel ceiling assembly disposed within the baking chamber. The assembly has a plurality of ceiling panel holders mounted above the conveyor and spaced below the top wall, each ceiling panel holder substantially spanning the width of the baking chamber. At least one ceiling panel is held within each ceiling panel holder, which is exposed on both sides to the baking chamber for absorbing and distributing heat in the baking chamber.
A conveyor oven is provided, which has an oven housing having a frame with a top wall and side walls downwardly dependent from the top wall, and a substantially open bottom portion of the frame. A heat source heats the baking chamber in excess of 7000 F. An endless conveyor is used for continuous transport of foodstuffs through the baking chamber. The oven uses access dollies to insulatingly cover the bottom of the oven below the conveyor. These dollies can be unsealed and slidably removed to access the baking chamber without turning off the heat source or cooling the oven.
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavor.
A47J 39/00 - Heat-insulated warming chambersCupboards with heating arrangements for warming kitchen utensils
A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
A23C 3/00 - Preservation of milk or milk preparations
A21B 1/48 - Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
A23L 3/18 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits
A47J 37/07 - Roasting devices for outdoor useBarbecues
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
H05B 6/78 - Arrangements for continuous movement of material
A21D 8/02 - Methods for preparing doughTreating dough prior to baking
A21D 13/00 - Finished or partly finished bakery products
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavor.
A21B 1/48 - Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
A23L 3/18 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits
A47J 37/07 - Roasting devices for outdoor useBarbecues
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
H05B 6/78 - Arrangements for continuous movement of material
A21D 8/02 - Methods for preparing doughTreating dough prior to baking
A21D 13/00 - Finished or partly finished bakery products
A conveyor oven is provided, which has an oven housing having a frame with a top wall and side walls downwardly dependent from the top wall, and a substantially open bottom portion of the frame. A heat source heats the baking chamber in excess of 7000F. An endless conveyor is used for continuous transport of foodstuffs through the baking chamber. The oven uses access dollies to insulatingly cover the bottom of the oven below the conveyor. These dollies can be unsealed and slidably re-moved to access the baking chamber without turning off the heat source or cooling the oven.
A conveyor oven is provided. The oven housing has a substantially rectangular box frame, clad with a top wall and side walls downwardly depending from the top wall, and a bottom wall connecting the side walls, all defining an interior baking chamber. The baking chamber is heated by a heat source in excess of 7OO0F. An endless conveyor transports food items to be baked through the baking chamber. The oven has an intermediate panel ceiling assembly disposed within the baking chamber. The assem-bly has a plurality of ceiling panel holders mounted above the conveyor and spaced below the top wall, each ceiling panel holder substantially spanning the width of the baking chamber. At least one ceiling panel is held within each ceiling panel holder, which is exposed on both sides to the baking chamber for absorbing and distributing heat in the baking chamber.
A conveyor oven is provided, which has an oven housing having a frame with a top wall and side walls downwardly dependent from the top wall, and a substantially open bottom portion of the frame. A heat source heats the baking chamber in excess of 7000F. An endless conveyor is used for continuous transport of foodstuffs through the baking chamber. The oven uses access dollies to insulatingly cover the bottom of the oven below the conveyor. These dollies can be unsealed and slidably removed to access the baking chamber without turning off the heat source or cooling the oven.
A conveyor oven is provided. The oven housing has a substantially rectangular box frame, clad with a top wall and side walls downwardly depending from the top wall, and a bottom wall connecting the side walls, all defining an interior baking chamber. The baking chamber is heated by a heat source in excess of 7OO0F. An endless conveyor transports food items to be baked through the baking chamber. The oven has an intermediate panel ceiling assembly disposed within the baking chamber. The assembly has a plurality of ceiling panel holders mounted above the conveyor and spaced below the top wall, each ceiling panel holder substantially spanning the width of the baking chamber. At least one ceiling panel is held within each ceiling panel holder, which is exposed on both sides to the baking chamber for absorbing and distributing heat in the baking chamber.
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavor.
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavor.
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.
