Process for manufacturing pizzas

(42) Date of commencement of the patent: 15. 6.1994 (45) Date of issue: 25. 1.1995

<td>(30) Priority:</td><td>(73) Patent owner:</td>

<td>7.10.1988 DE 3834167 claims.</td><td>DR. OETKER TIEFKÜHLKOST GMBH D-4800 BIELEFELD (DE).</td>

<td>(56) Documents:</td><td>(72) Inventor:</td>

<td>US-PS 4164591 US-PS4569851 DR. OETKER, LEXICON FOOD AND NUTRITION, 1989,</td><td>KAMIENSKI ELARD STONE OF DR.</td>

<td>PAGE 237 BBQ "</td><td>BIELEFELD (DE). PAHLKE WILFRIED BAD SALZUFLEN (DE).</td>

(54) METHOD OF PRODUCING PIZZA (57) To make pizzas, the pizzas are first pre-baked at a temperature of between 180 and 500 ° C. Thereafter, the grilling of the pre-baked pizzas by bottom heat to bake them. Then the pizzas are top-hatched by top heat. After cooling, the final coating of the pizzas takes place.

CQ

AT 398 683

MR 6078318

AT 398 683 Β

The invention relates to a method for producing pizzas.

Industrially produced pizzas have the disadvantage that they do not match the pizzas produced in the oven with open fire, in particular in their taste, but rather decrease somewhat in the taste experience.

It is known in the household to refine toasts, casseroles and the like. to grill these before the final serving. In the industrial production of pizzas, this method has not been used.

From US Pat. No. 4,569,851 it is known to produce pizzas in closed furnaces using circulating air and radiant heat.

US Pat. No. 4,164,591 describes a similar process in which a closed system is also used in the production of pizzas.

The object of the invention is to provide a method by which pizzas can be produced which, in spite of industrial production, correspond to the pizzas prepared in the brick oven with an open flame, wherein, as in the stone oven, the cheese components are melted.

The object is achieved according to the invention characterized that, if necessary, private-owned, Pre-baked pizza bases in an oven at a temperature between 180 and 500 'C, that the thus pre-baked pizza bases are then grilled in a continuous process by means of bottom heat, the resulting pizza toppings are subsequently finished in a continuous process, possibly partially occupied, and at the latest immediately afterwards be grilled by top heat and that the pizza bases are finally occupied after cooling.

Since no closed system is used in the inventive method, unlike in the prior art, a heat accumulation is avoided, which would cause a baking process and drying of pizza shells.

In a variant of the method according to the invention, the procedure is such that the grilling is carried out simultaneously by bottom heat and by overgrilling by top heat.

In the method of the invention can also be carried out so that the pizza bases are additionally grilled by means of acting from the side heat.

According to another variant of the method according to the invention, the grilling can be carried out by means of bottom heat and finish baking in one pass through the oven.

Hereinafter, the production of pizzas according to the method of the invention will be explained in more detail by way of example.

Pizza dough is prepared in the usual way and shaped into pizza bases. These are optionally with tomato paste, cheese and the like. partly preassigned. Thereafter, the pizza bases are prebaked in a first oven, which may also be the first part of a multi-part oven.

Then the pizza bases are grilled, preferably in a second oven or oven part. When grilling the pizza bases, the grill heat is directed from below onto the dough. The pizza bases are made by means of heat-permeable means of transport such as steel strips, steel mesh and the like. passed through the second oven. The grilling is done by radiant heat, for example by electric heat or heat generated by charcoal.

In one embodiment of the method according to the invention, in addition to the radiant heat directed from below onto the pizza bottoms, lateral grilling of the pizza bottoms by means of correspondingly arranged reflectors or the like is achieved. executed.

After passing through the second oven or oven part, the so-called grill oven, the pizza toppings are finished in a conventional oven or a third oven part.

At this stage of the process, it may be possible to add the pizzas as a partial occupancy. Thereafter, the pizza bases are übergrillt, ie that now radiant heat is directed from the top of the pizzas. After cooling then takes place as desired, the final occupation of the pizzas.

The process can also be carried out so that the conveyors in the second oven run so slowly and the grilling is done with so much heat that a final finish baking in the third oven or oven part is no longer necessary. It then joins the grilling of the pizza bases immediately to the over-grilling and final occupation of the pizza bases.

It is also conceivable to carry out the finishing baking by means of grilling with bottom heat and overgrilling by top heat in a single operation.