U.S. patents available from 1976 to present.
U.S. patent applications available from 2005 to present.

Apparatus for producing croissants with fillings

Patent 5281120 Issued on January 25, 1994. Estimated Expiration Date: Icon_subject January 4, 2013. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Patent References

Manufacture of filled pastry rolls
Patent #: 3946656
Issued on: 03/30/1976
Inventor: Hai

Device for wrapping sheets around food in rolled form and other food processing devices
Patent #: 4014254
Issued on: 03/29/1977
Inventor: Ohkawa

Device for rolling up pieces of material
Patent #: 4313719
Issued on: 02/02/1982
Inventor: Lundgren

Apparatus for producing a dough roll
Patent #: 4996915
Issued on: 03/05/1991
Inventor: Morikawa, et al.

Rolling machine particularly for producing croissants
Patent #: 5018439
Issued on: 05/28/1991
Inventor: Bordin

Food production apparatus for the production of food and novel food product Patent #: 5085138
Issued on: 02/04/1992
Inventor: Fehr, et al.

Inventors

Assignee

Application

No. 000381 filed on 01/04/1993

US Classes:

425/115, Endless surface means to shape fluent material99/450.2, Means forming or reshaping plural sheets or webs99/450.6, Shell forming means and filling means425/321, Convoluting means includes two or more endless surfaces425/334, SETS OF CONVOLUTING OR TWISTING MEANS425/371, Cooperating endless belts426/501, Coiling sheet material426/502, Including sheeting, laminating, or folding426/512Molding, casting, or shaping

Examiners

Primary: Nguyen, Khanh P.

Foreign Patent References

  • 677652 GB 08/13/2012

International Classes

A21C 003/06
B29C 053/32

Foreign Application Priority Data

1992-01-06 JP

Abstract

An apparatus for producing croissants with fillings includes a filling-depositing stage for depositing a filling on a croissant dough piece that is being conveyed in a downstream direction, a rolling-up preparation stage positioned downstream of the filling-depositing stage for raising the croissant dough piece at its leading edge and simultaneously turning the leading edge backward to be folded in the upstream direction to thereby cover the filling, and a rolling-up stage positioned downstream of the rolling-up preparation stage for rolling up the croissant dough piece.

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