Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods or dough-based products

Abstract

Devices, systems and methods for thawing, heating and / or glazing previously frozen baked goods and other dough-based products, wherein the products can be thawed in an environment having a selected temperature and elevated humidity; the conveyor is configured to prevent early and excessive insertion of the products into the oven; the oven is configured to heat the products to greater than a selected surface temperature; and wherein the glazer is configured to apply glaze to the products when the surface temperature of the product is within a desired range.

Description

technical field [0001] The present invention relates to fried and baked goods handling devices, and more particularly to apparatus, systems and methods for defrosting, heating and / or syruping frozen fried or baked goods. Background technique [0002] Donuts and similar baked goods are very popular and are growing in popularity. With the growing popularity of stores offering fresh fries, the demand for fresh and packaged fries is also increasing. [0003] To accommodate said growing demand, labor-constrained retail stores are seeking ways to provide their customers with the best alternatives in the absence of equipment to bake or fry fresh baked goods and fries. Many retail stores buy frozen fries and allow them to thaw at room temperature or in the refrigerator. After the fries are thawed, place them on trays and heat them in a rack oven or chain hob. Finally, the fries can be moved to a syruping screen for syruping, icing, and / or filling, if desired. An example of the m...

AI Technical Summary

Problems solved by technology

For example, the system disclosed in WO 99 / 48373 requires manual transfer of each fry at least twice, which is time consuming and may damage the fry or its finished product

Also, thawing fries in a refrigerator, even in a plastic bag, can cause the fries to lose moisture, which can lead to a less tasty final product

Also, because each fry is transferred from the tray to the syruping screen (or heated on a rack with other pans of fry) before being glazed after leaving the oven, the fry are at a temperature between Variations between the point of leaving the oven and the point of pouring the syrup, adversely affecting the syrup uniformity and quality of the final product

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