瑞典专利SE0950447A1 Cooking device and method of preparing a food product

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专利摘要:
Method and cooking device for continuous heat treatment of a food product (106; 206) on a conveyor belt (105; 205) in a processing chamber (102; 202) from above by convection from a heat transfer medium, comprising: heating the heat transfer medium in the upper the part of the processing chamber (102; 202); and supplying a stream (110; 210) of the heat transfer medium in the upper part of the processing chamber (102; 202) by means of one or two (s (1l1; 211; 211 °) inside the processing chamber, the heat transfer medium being driven from the (s (1 1 1 ; 2l 1.21 l ”) down on the food products (l06; 206) inside the processing chamber (102; 202). To be published with FIG. IA.
公开号:SE0950447A1
申请号:SE0950447
申请日:2009-06-11
公开日:2010-12-12
发明作者:Bo-Goeran Andersson；Christer Paalsson
申请人:Formcook Ab；
IPC主号:

专利说明:

101077 I: Patrawin WORK GT P37810011_10l007_patent application 5E.docx 2 US-A-5 239 917 discloses a furnace for continuous heating of food products on trays carrying the products. A first source of friend is arranged above the food and at least one plate with a plurality of openings thereby can absorb heat from the first heat source and dissipate heat. A ﬂ is arranged above the plate and the first heat source delivers air past the plate and past the first heat source over to the food. A second heat source under the trough also provides heat to the food.
The heated air is delivered from the upper heating element down to the food product and the heated air will be moved across the food product and then outwards towards the walls of the cooking chamber. The air will circulate upwards outside a ﬂ marriage protection and then back to the ﬂ marriage. The air inside the cooking chamber circulates and reheats as it passes the upper heating element and the plates. The fan is located at the coldest place with regard to the circulation of air inside the cooking chamber. Although the side walls of the cooking chamber are detachable from the oven, the arrangement with the ﬂ inside the ﬂ protection, which forms the air duct together with the side walls, is still difficult to clean. It is especially difficult to clean the spout, as the first heat source and plate block the spout underneath.
A cake oven, shown in GB 2147788, has almost infrared emitting sources, which provide radiation in a particular wavelength, and a conveyor belt. To reduce the emission of secondary radiation of another unwanted wavelength, the furnace walls are cooled by air, which is sucked into a duct formed by the outer walls of a ﬂ genuine. In order to promote a uniform baking process inside the oven, there are also electric motors on the outside of the upper and lower walls of the oven casing for driving ﬂ gears arranged inside the oven. This arrangement also suffers from energy consumption and problems with cleaning.
Summary It is an object of the invention to overcome at least some of the above-mentioned disadvantages and to provide an improved cooking method for food and a cooking device.
A first aspect of the invention is a method for continuous friendly treatment of a food product on a conveyor belt in a processing chamber from above by convection from a heat transfer medium. The method comprises heating the heat transfer medium in the upper part of the machining chamber and supplying a stream of the heat transfer medium in the upper part of the machining chamber through the machining chamber. one or ﬂ era ﬂ husks inside the processing chamber, the heat transfer medium being driven from the ﬂ husks down to the food products inside the processing chamber.
The stream of the heat transfer medium can be supplied through one of the mentioned one or two springs inside the processing chamber and under the upper part of the processing chamber.
The heat treatment of the food product can be cooking and / or browning of the same.
The above-mentioned heating may involve heating by an electric heater, a heating pipe with hot gas or fuel oil or a steam supply device for supplying steam and / or superheated steam.
In some embodiments, the heat transfer medium is driven between one or more walls of the processing chamber, which is narrower near the upper part of the chamber and wider in the lower part of the chamber near the conveyor belt.
A second aspect of the invention is a cooking device with an installation which drives a stream of a heat transfer medium in a processing chamber, comprising a conveyor belt for continuous heat treatment of a food product thereon. The cooking device is characterized in that a first heat source is arranged above the conveyor belt and close to the upper part of the processing chamber, the heat source being arranged to heat the heat transfer medium in the upper part of the processing chamber; and at least one ﬂ genuine arranged inside the upper part of the processing chamber for supplying and driving a stream of the heat transfer medium from the first heat source down to the food products on the conveyor belt.
The at least one fan is advantageously arranged inside the upper part of the processing chamber and below the first heat source for supplying and driving a stream of the heat transfer medium from the first heat source directly down to the food products on the conveyor belt.
According to some embodiments, the first heat source is an electric heating element, a heating pipe with hot gas or thermal oil or a steam supply device for supplying steam and / or superheated steam.
According to some embodiments, a second heat source is provided below the first heat source to provide extra heat to the food.
The second heat source is a steam supply device for supplying steam and / or superheated steam according to some embodiments. 10 15 20 25 30 35 101007 I: Patrawin WORK GT P37810011_l01007_patentansökan SE.docx 4 According to some embodiments, one or more of the walls of the machining chamber are sloping, so that the chamber is narrower in the upper part of the chamber and wider in the lower part of the chamber near the conveyor belt, to drive the heat transfer medium between the said one or more inclined side walls of the processing chamber.
According to further embodiments, at least one ﬂ is arranged on the side of at least one of the mentioned one or ﬂ sloping side walls.
The speed of the conveyor belt is adjustable in some exhaust shapes.
In addition, heating plates can be arranged under the conveyor belt and can be heated electrically, with a combustible oil or through a heat-transferring oil.
Additional embodiments are defined by the dependent claims.
The arrangement with said at least one ﬂ genuine and said one or ﬂ your heat sources near the upper part of the processing chamber can reduce the energy consumption of the cooking device.
It is to be understood that the terms ° "include / include" when used in this specification are intended to specify the occurrence of features, units, steps, components but do not exclude the presence or addition of one or more other features, units, steps, components or groups thereof.
Brief Description of the Drawings To explain the invention in more detail, reference is made to the accompanying drawings, in which: FIG. 1A shows a schematic cross-sectional view through a cooking device according to an embodiment; FIG. 1B shows a schematic cross-sectional side view of the cooking device in FIG. 1A; FIG. 2A shows a schematic cross-sectional view through a cooking device according to another embodiment; and FIG. 2B shows a schematic cross-sectional side view of the cooking device in FIG. 2A.
Detailed Description 10 15 20 25 30 35 101007 I z Patrawin WORK GT P3781001 1_10l007_patentansökan SE .docx 5 FIG. 1A shows a schematic cross-sectional view through a cooking device 101, which comprises an elongate machining web inside a casing or machining chamber 102 with an inlet 103 and an outlet 104. The machining web may comprise a conveyor, for example a conveyor belt 105. The conveyor exhibits, for example, but is not limited to, a continuous flat non-perforated surface for various food products 106 to be processed.
The food products 106 to be processed are placed as separate parts on the belt 105 and are transported continuously by means of a motor through the processing chamber 102 during the heat treatment of the food product. In addition, the speed of the belt 105 can be varied during the cooking or browning process.
According to the embodiment shown in FIG. 1A, a first heat source 107 is arranged above the belt 105 and near the upper wall 108 of the processing chamber 102. The heat source 107 is arranged to heat the heat transfer medium in the upper part of the processing chamber. Arranged on top of the processing chamber 102 is a ﬂ installation device 109, from which a stream 110 of a heat transfer medium is driven by one or ﬂ ﬂ kt devices 111 down to the food products 106 inside the processing chamber 102.
The one or more springs 11 are arranged below the first heat source to supply the current of the heat conducting medium down to the food products 106 on the belt 105. The first heat source 107 may be, but is not limited to, an electric heating element, such as a heating loop. or a heating pipe with hot gas or fuel oil. A second heat source 112 may be provided below the first heat source 107 to provide additional heat to the food. In this embodiment, the second heat source may be, but is not limited to, a steam supply device or a steam generating device for supplying steam and / or superheated steam.
Accordingly, the heat transfer medium may comprise air, steam, gas or mixtures thereof. The heat is thus transferred by convection to the top of the food products 106. In addition, the temperature of the heat transfer medium can be adjusted by heating means connected to the heat sources 107 and 112.
The heated air and / or steam is supplied by the aforementioned one or two springs III from the first heat source or sources to the top of the food products 106. The hot air will surface over the food product and may follow the inside walls of the processing chamber 102. The air will circulate. inside the chamber and then back to the ﬂ marriage. The air inside the processing chamber circulates and heats up again as it passes the first source of heat 107. 10 15 20 25 30 35 101007 I z Patrawin WORK GT P3781001 1_lO1007_patentansökan SE.docx 6 Thereby the browning of the food products is improved. An improved circulation of hot air / steam will also reduce the "shading effect" of the food product.
The fan 111 has at least one blad blade 113 arranged inside the space of the machining chamber 102, a x shaft 114 attached to the blade and extending through the top wall. The fan shaft 14 is arranged on top of the machining chamber for rotation and is driven by a motor 115 also arranged on top of the cooking device. The shaft 114 can be driven by, but is not limited to, a belt to transmit rotational force from the motor 115 to the shaft.
The processing chamber 102, the marriage installation 109, the heat cellar / sources 107, 112 and the conveyor belt 105 may additionally be arranged on a table 116. The belt 105 is transported by a number of rollers, including at least, but not limited to, an upper roller 117 on the left, an upper roller 118 on the right, arranged at both ends of the cooking device. A lower roller 119 on the right is arranged below the right upper roller 118. The belt 105 is also transported by two drive rollers 120 and 121 coupled to a rotary motor 122, which may be an electric motor. Thereby, the rotary motor rotates the drive rollers 120 and 121 and thereby moves the belt 105.
Referring to the embodiments of FIG. 1B, which is a cross-sectional side view of the cooking device of FIG. 1A, one or more of the side walls 123 and 124 of the processing chamber may be inclined so that the chamber becomes narrower near the upper wall 108 of the chamber than the part of the chamber closer to the belt 105. The inclined walls may improve the distribution of hot air / or steam over the food products when heated. the transfer medium is forced along the sloping walls 123, 124. The food products can also be placed in one or two rows 125 on the belt 105.
FIG. 2A shows a schematic cross-sectional view through another embodiment of the cooking device 201, which comprises an elongate processing path inside a housing or processing chamber 202 with an inlet 203 and an outlet 204.
The processing web may comprise a conveyor belt, for example an endless belt 205.
The conveyor belt, for example, exposes, but is not limited to, a continuous flat, non-perforated surface for various food products 206 to be processed.
The food products 206 to be processed are placed as separate parts on the belt 205 and are transported continuously by means of a motor through the processing chamber 202 during the heat treatment of the food product. In addition, the speed of the belt 205 can be varied during the cooking process.
According to the embodiment shown in FIG. 2A, a first source of friend 207 is arranged above the belt 205 and near the upper wall 208 of the machining chamber 101007 I: Patrawin WORK GT P378100ll_1 O1007_patentansökan SE. docx 7 202. On top of the processing chamber 202 are arranged one or ﬂ era kt installation installations 209 and 209 ”, from which a stream 210 of a heat transfer medium is driven by one or ﬂ era kt spikes 211, 21 1” down on the food products 206 inside the processing chamber 202.
The one or ﬂs are 21 1, 211 'are arranged below the first heat source 207 to supply the current of the heat conducting medium down to the food products 206 on the belt 205. The first heat source 207 may be, but is not limited to, an electric heater, such as a heating coil, or a heating pipe with hot gas or fuel oil. A second heat source (s) 212, 212 ”may be provided on stands 213, 213” to provide extra heat to the food. In this embodiment, the second source of friend (s) 212, 212 'may be, but is not limited to, a steam supply device or a steam generating device for supplying steam and / or superheated steam inside the chamber 202.
Accordingly, the heat transfer medium may comprise air, steam or mixtures thereof. The heat is thus transferred by convection to the top of the food product 206. In addition, the temperature of the heat transfer medium can be adjusted by heat means connected to the heat sources 207 and 212, 212 ".
The heated air and / or steam is supplied by the one or two spheres 211 from the upper heat source or sources to the top of the food products 206. The hot air will surface over the food product and may follow the inside walls of the processing chamber 202. of the House and then back to the kten marriage. The air inside the processing chamber circulates and heats up again as it passes the first heat source 207.
This improves the browning of the food product. An improved circulation of hot air / steam will also reduce the "shading effect" of the food product.
The at least one ﬂ 212, 211 "har has at least one blad blade 214, 214" arranged inside the space of the processing chamber 202, a fan shaft 215, 215 "attached to the ﬂ blade and extending through the upper wall. The lifting shaft 215, 215 "is arranged on top of the machining chamber for rotation and is driven by a separate motor 216, 216" also arranged on top of the cooking device. The shaft 215 can be driven by, but is not limited to, a belt to transmit rotational force from the motor 216 to the shaft.
The processing chamber 202, the marriage installation 209, the heat source (s) 207, 212, 212 ”and the conveyor belt 205 may also be arranged on a table 217.
The belt 205 is transported by a number of rollers, including at least, but not limited to, an upper roller 218 on the left, an upper roller 219 on the right, arranged at the two 10 15 20 25 30 35 101007 I: Patrawin WORK GT P3781001l_lO1007_patentansökan SE.docx 8 the ends of the cooking device. A lower roller 220 on the right is arranged below the right upper roller 219. The belt 205 is also transported by two drive rollers 221 and 222 coupled to a rotary motor 223, which may be an electric motor. Thereby, the rotary motor 223 rotates the drive rollers 221 and 222 and thereby the belt 205 is moved.
Referring to the embodiment of FIG. 2B, which is a cross-sectional side view of the cooking device of FIG. 2A, one or more of the side walls 224 and 225 of the processing chamber 202 may be inclined so that the chamber becomes narrower near the upper wall 208 of the chamber than the part of the chamber closer to the belt 205. The inclined walls may Improve the distribution of hot air / or steam over the food products at the same time. as the food products can be placed in one or more rows 226 on the conveyor belt 205.
According to further embodiments, at least one ﬂ genuine is arranged on the inside of at least one of the said one or ﬂ sloping side walls to further control the circulation of the heat transfer medium inside the processing chamber.
In another embodiment, the said one or two spouses are arranged above the first heat source to supply the stream of a heat-conducting medium down to the food products on the belt. Although the embodiments described herein comprise one or more side walls of the machining chamber, which may be inclined, the invention is not limited to a chamber with inclined side walls. The side walls may nevertheless be vertical for distribution of hot air and / or steam over the food products when the heat transfer medium is forced along the vertical walls.
The arrangement with said at least one genuine and said one or two heat sources described in connection with the above-mentioned embodiments may result in an increased surface temperature of the food products, improved browning of the food products as well as reduced cooking time. This is an important property, for example when cooking lasagna or similar food products. Improved circulation of hot air / steam will also reduce the “shading” effect of food products.
Reduced energy consumption has been noted compared with previously known cooking machines with continuous processing.
Alternative embodiments may have means for detecting and regulating the humidity in the processing atmosphere inside the processing chamber I02,202.
According to some embodiments, the conveyor belt exposes a continuous, non-perforated surface to the various food products to be processed. One or other 10 15 20 25 30 35 101007 I: Patrawin WORK GT P3 '/ B1001l_101007_patentanSearch SPLdoCX 9 turning devices may be arranged in the processing path of the endless conveyor belt, so that the food products can be turned once or twice. As a result, both sides are subject to direct contact cooking, which can be important for soft products.
The conveyor belt 105, 205 or the cooking belt is made of a material that can withstand the heat, humidity and other variables to which it will be exposed in the cooking device. The material of the belt may be, but is not limited to, carbon plastics, which include polytrafluoroethylene (PTFE), polychlorotrifluoroethylene (PCTFE), polyvinylidene, and unorinated ethylene / propylene (FEP).
The conveyor belt 105, 205 can be designed both impermeably and in the form of a cloth or a fabric. Preferably, a cooking belt is used which is tight and which can withstand a temperature of about 270 ° C.
In order to be able to withstand the stresses in a cooking device, the conveyor belt of plastic material can be reinforced. The strip may be reinforced with glass ﬁ ber, a stainless steel mesh or reinforcing ﬁ bristles of synthetic polymers, such as poly-p-phenylenter ﬁ alamide, which is commercially available as Kevlar®. This is a very strong tinplastic polymer, which is practically immune to chemical attack and which can be used at a very wide temperature range. In order to obtain the same cooking effect as with a glass-reinforced belt, a thinner strip of poly-p-phenylene tere-alamide can be used to effect an efficient transfer from the conveyor belt to the food product.
In addition, by reinforcing the plastic material, food products can be used which contain bones, which would otherwise be unsuitable, as they can damage the strip material. Such products are, for example, box chops, whole and half chickens, chicken thighs, etc.
By making the frying tape in a material that is impermeable to both solid and surface materials, it is possible to collect residues and by-products from the cooking process, such as fat. Such substances are then easily removed from the cooking device, which thus facilitates cleaning of the cooking device.
The heat transfer to the food product on a conveyor belt can be effected from the lower part by conduction from the conveyor belt directly to the food product and from above by convection from the heat transfer medium described in connection with the above-mentioned embodiments. Accordingly, the heat transfer between the aqueous food product and the heat transfer medium at the convection includes ﬂ liquefaction of the medium itself. 10 15 20 25 30 35 101007 I: Patrawin WORK GT P3781001l_l01007_patentansökan Slldocx 10 The cooking process can also be carried out in different steps by, for example, concentrating the steam to the earlier stage of the cooking process, ie near the inlet 103, 203, and the hot air to the late stage of the process, i.e. near the exit 104, 204. In this way a coagulation and drying effect is achieved at different places in the process web.
With this type of process, a great deal of flexibility is achieved in the preparation of food, ie different types of products can be prepared. In principle, there are no restrictions on the type of products that can be processed by the cooking device. All foodstuffs are suitable and include, for example, onions, vegetable products, meat and so-called, poultry, mixed meat dishes, dough products, etc.
The method of continuously treating a food product is not only suitable for heat treatment by cooking. Even frozen foods are surprisingly well learned to thaw according to the method. For example, shrimp have thawed with excellent results.
According to some embodiments, heating plates can be arranged under the conveyor belt and can be heated electrically with a combustible gas or through a heat-transferring oil. The temperature of each hotplate can also be adjusted individually.
In another embodiment, a further conveyor belt can be arranged above the cooking belt in the process path, both belts having the same speed. The upper belt is preferably a "mesh" belt, for example steel wire, and works by pushing suitable food products down towards the cooking belt, whereby the contact between the food product and the heated cooking belt is increased and consequently also the heat transfer by line. An efficient heat transfer to the top of the food product by convection can still be achieved by the mesh band being ahead of the heat transfer medium. By heating it over the “mesh” belt of the conveyor, a contact frying effect in the form of, for example, grill marks can be achieved at the same time on the top of the food product.
The amount of different food products processed in continuous cooking processes is increasing. Consequently, products exist which would achieve better properties if exposed to direct contact frying from below in combination with a hot air / steam treatment from above. Additional examples of such products are bread, pizza, lasagna and live pie.
The many features and advantages of the invention will become apparent from the detailed description, and it is, therefore, intended to cover by the appended claims 101007 II Patrawin WORK GT P37810011_101007 . Although embodiments of the method and apparatus of the invention have been illustrated in the accompanying drawings and description in the foregoing description, the presentation is illustrative only and changes, modifications and substitutions may be made without departing from the scope of the invention as set forth and as claimed by the following claims.

权利要求:
Claims (17)
[1]
A method of continuous heat treatment of a food product (106; 206) on a conveyor belt (105; 205) in a top processing chamber (102; 202) by convection from a heat transfer medium, comprising: heating the heat transfer medium therein. the upper part of the processing chamber (102; 202); and supplying a stream (110; 210) of the heat transfer medium to the upper part of the processing chamber (102; 202) by means of one or more (s (1 1 l; 2 l 1; 2 l 1 °) inside the processing chamber, the heat transfer medium being driven from the ﬂ husks (1 1 l; 2l 1,211 °) down to the food products (106; 206) inside the processing chamber (102; 202).
[2]
A method according to claim 1, wherein the stream (110; 210) of the heat transfer medium is supplied by said one or more fans (11l; 21l 1.21 1 °) inside the processing chamber and below the upper part of the processing chamber (102; 202).
[3]
A method according to claim 1 or 2, wherein the heat treatment of the food product is preparation thereof.
[4]
A method according to any one of the preceding claims, wherein the heat treatment of the product is browning thereof.
[5]
A method according to any one of the preceding claims, wherein the step of heating the heat transfer medium in the upper part of the processing chamber (102; 202), comprises heating by means of an electric hot plate (107; 207), or a heating tube with hot gas or fuel oil. .
[6]
A method according to any one of the preceding claims, wherein the step of heating the heat transfer medium in the upper part of the processing chamber (102; 202), comprises heating by means of a steam supply device (112; 212,212 °) for supplying steam and / or or superheated steam.
[7]
A method according to any one of the preceding claims, wherein the heat transfer medium is pressed between one or more inclined side walls (1 23,124; 224,225) of the machining 10 Patrawin WORK GT P37 B 1 001 1_101007 * patent application SE _ docx 13 chamber (102; 202), which is narrower near the upper part and wider in the lower part of the chamber near the conveyor belt (105; 205).
[8]
A cooking device (101; 201) having an installation (109; 209) which drives a stream (110; 210) of a friend-transmitting medium in a processing chamber (102; 202), comprising a conveyor belt (1,05; 205) for continuous heat treatment of a food product (106; 206) thereon, characterized in that a first heat source (107; 207) is arranged above the conveyor belt (105; 205) and near the upper part of the processing chamber (102; 202), wherein the first heat source (107; 207) is arranged to heat the heat transfer medium in the upper part of the processing chamber; and at least one ﬂ (111; 211) is arranged inside the upper part of the processing chamber (102; 202) arranged to supply and drive a stream (1 10; 210) of a heat-transferring medium from the first heat source (107 ; 207) down on the food products (l06; 206) on the conveyor belt (105; 206).
[9]
A cooking device (101; 201) according to claim 8, wherein said at least one fan (1 1 1; 21 1) is arranged inside the upper part of the processing chamber (102; 202) and below the first heat source (107; 207) to supplying and driving a stream (110; 210) of the heat transfer medium from the first heat source (107; 207) directly down to the food products (106; 206) on the conveyor belt (105; 206).
[10]
Cooking device (101; 201) according to claim 8 or 9, wherein the first heat source (107; 207) is an electric heating element (107) or a heat pipe with hot gas or thermal oil.
[11]
A cooking device (101; 201) according to claim 8 or 9, wherein the first heat source (107; 207) is a steam supply device for supplying steam and / or superheated steam.
[12]
Cooking device (101; 201) according to any one of claims 8 to 1, comprising a second heat source (1 12; 212) arranged below the first heat source (107; 207) arranged to provide additional heat to the food. 10 15 20 25 101007 I: Patrawin WORK GT P37810011_10l007_patentansökan SE.docx 14
[13]
A cooking device (101; 201) according to claim 12, wherein the second heating element (112; 212) is a steam supply device for supplying steam and / or superheated steam.
[14]
Cooking device (101; 201) according to any one of claims 8-13, wherein one or more of its side walls (123,124; 224,225) of the processing chamber (100; 202) are inclined, so that the chamber is narrower near the upper part and wider in the lower part of the chamber near the conveyor belt (105; 205) for driving the heat transfer medium between the said one or more inclined side walls (123,124; 224,225) of the processing chamber (102; 202).
[15]
A cooking device (101; 201) according to any one of claims 8-14, comprising at least one ﬂ genuine arranged on the inside of at least one of said one or ﬂ sloping side walls (123,124; 224,225).
[16]
Cooking device (101; 201) according to any one of claims 8-15, wherein the speed of the conveyor belt (105) is adjustable.
[17]
Cooking device (101; 201) according to any one of claims 8-16, wherein hot plates are arranged below the conveyor belt (105; 205) and are electrically heated with a combustible gas or with a heat-transferring oil.

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同族专利:

公开号 | 公开日

SE534303C2|2011-07-05|

WO2010144047A1|2010-12-16|

引用文献:

公开号 | 申请日 | 公开日 | 申请人 | 专利标题

GB2147788B|1983-08-16|1987-04-15|United Biscuits Ltd|Biscuit manufacture|

US5239917A|1991-06-06|1993-08-31|Genie Tech, Inc.|Oven|

SE9703420D0|1997-09-22|1997-09-22|Formcook Ab|Cooking process|

WO2005094647A1|2004-03-23|2005-10-13|Middleby Corporation|Conveyor oven apparatus and method|

JP4382725B2|2005-09-07|2009-12-16|株式会社石野製作所|Food heating equipment|

WO2008115398A1|2007-03-16|2008-09-25|Enodis Corporation|Conveyorized oven and method for uniform cooking|

法律状态:
2013-01-29| NUG| Patent has lapsed|

优先权:

申请号 | 申请日 | 专利标题

SE0950447A|SE534303C2|2009-06-11|2009-06-11|Cooking device and method of preparing a food product|SE0950447A| SE534303C2|2009-06-11|2009-06-11|Cooking device and method of preparing a food product|

PCT/SE2010/050653| WO2010144047A1|2009-06-11|2010-06-11|A cooking machine and a method of cooking a food product|

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