TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

In parts of Ireland and in Scotland, a preference for "crumby" bread, typified by a minimum of crust surface, still exists. This effect is achieved by placing the prepared dough pieces in a cool oven, thus reducing proofing time since maximum expansion takes place within the oven during baking. Scottish batch bread is one example of a crumby type of bread.  2, record 1, English, - crumby%20bread

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Dans certaines parties de l'Irlande et en Écosse, il subsiste une préférence pour le pain de mie, caractérisé par un minimum de surface croûtée. On obtient ce résultat en plaçant les pâtons préparés dans un four frais, ce qui permet de réduire la durée de l'apprêt, étant donné que l'expansion maximale a lieu au four pendant la cuisson. Le pain de "fournée" écossais est un exemple du type de pain de mie.  2, record 1, French, - pain%20de%20mie

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The baking oven occupies a position of prime importance among bakery equipment as it performs the vital function of converting the unpalatable raw dough or batter into bread or cake through the medium of heat.  2, record 2, English, - baker%27s%20oven

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le four de boulanger consiste, pour les modèles les plus anciens, en une construction massive de maçonnerie, et se chauffe au bois. [...] À ce modèle primitif [...] ont succédé des modèles nombreux de fours chauffés à la houille, au gaz, au gas-oil ou électriquement.  3, record 2, French, - four%20de%20boulanger

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The heating in an oven of precooked frozen convenience foods packaged in thin metal containers and the baking of potatoes wrapped in aluminum foil are both well known.... Precooked frozen convenience foods such as the popular "TV dinner" and various precooked meats, fish, vegetables, and potatoes are commonly packaged in such containers.  1, record 3, English, - precooked%20frozen%20convenience%20food

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Aliments prêts-à-servir et congelés (c.-à-d., quiche, burritos, pizza, pizza pochettes, pâtés impériaux, pâtés à la viande et aux légumes ou feuilletés, galettes de bœuf et de légumes, sandwich à déjeuner, gauffres, grillardises, produits congelés à base de pommes de terre).  1, record 3, French, - aliment%20pr%C3%AAt%2D%C3%A0%2Dservir%20congel%C3%A9

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

Dentro del mercado de platos preparados y precocinados congelados, los segmentos de verduras, pescado y pizzas refrigeradas fueron los que registraron un mayor dinamismo, incrementado su valor un 9%, hasta alcanzar los 694 millones de euros.  1, record 3, Spanish, - plato%20preparado%20y%20precocinado%20congelado

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Basically, a reel oven consists of a relatively high baking chamber which houses a vertically revolving reel on which the baking trays are suspended ferris-wheel fashion between the two side members of the reel...  2, record 4, English, - reel%20oven

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Four à balancelles. [...] C'est un four à multiples soles tournantes, mais en hauteur: les plateaux de cuisson (balancelles ou balancines) [...] sont disposés sur un genre de grande roue tournante se déplaçant dans une enceinte aérotherme [...] Les balancelles, articulées pour toujours rester horizontales, s'élèvent en tournant, puis redescendent vers le fond du four, pour finalement revenir vers l'avant, face à la porte de chargement-déchargement.  2, record 4, French, - four%20%C3%A0%20balancelles

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Baked Eel. Have eel skinned, split and back-bone removed.... Dredge with flour, season with salt and pepper, place in buttered baking pan and add 1/2 cup water. Cover. Bake in hot oven... for 20 minutes or until eel is browned.  2, record 5, English, - baked%20eel

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The traveling hearth oven or tunnel oven is designed primarily for large volume continuous operation. Here the hearth represents a motor-driven conveyor which passes in a straight line through a series of heat zones... at a rate that assures thorough baking of the goods. Loading is done at one end and unloading [is done at the same level] at the opposite end of the oven.  5, record 6, English, - tunnel%20oven

Record number: 6, Textual support number: 1 OBS

Tunnel oven.  5, record 6, English, - tunnel%20oven

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Le four tunnel est en gros constitué par un long couloir [...] La sole du four peut être constituée par des chaînes [...] En France, pour la cuisson du pain, c'est un tapis métallique laminé qui en tient lieu. Un gros tambour à chaque extrémité du four sert à tendre et à entraîner le tapis qui se déplace à l'intérieur et sur lequel se déroule la cuisson.  1, record 6, French, - four%20tunnel

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

Controls oven to bake bread and other bakery products. Loads trays of bread or other bakery products from dollies and places them on conveyor belt leading to oven. Observes temperature and pressure gauges and turns valves to maintain oven heat and humidity at prescribed levels. Governs speed of conveyor to regulate baking time. Observes appearance of products during baking process to verify uniformity or finish. Removes trays of baked products from oven and places them on dollies. May load and unload ovens manually, using peel. May weigh cookies and count number per pound to ensure weight standards are met.  1, record 7, English, - ovenman

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Le fournier peut surveiller à tout instant la cuisson et retirer les produits cuits à point.  1, record 7, French, - fournier

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Baking. As the dough pieces reach full proof, they are passed to the oven, where a rapid succession of changes takes place. The heat of the oven very gradually penetrates to the centre of the dough; in consequence, rapid changes occur at varying times throughout the baking period as the temperature increases in each part of the loaf.  3, record 8, English, - baking

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La cuisson au four constitue l'étape finale de la transformation de la farine en pain. Une croûte se forme autour de la partie interne alvéolée qui devient la mie.  1, record 8, French, - cuisson

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Cocción que se efectúa en un ambiente cerrado por medio de aire caliente.  3, record 8, Spanish, - horneado

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

bagel chips : Slice bagels into very thin rounds and place them on a baking sheet.(They’re easier to slice if they’re cold.) Brush with butter or olive oil that's been seasoned with garlic powder or other herbs or spices. Bake in a 350º oven until crips and golden.  1, record 9, English, - bagel%20chip

Record number: 9, Textual support number: 1 OBS

Terms usually used in the plural form.  3, record 9, English, - bagel%20chip

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Des croustilles de bagel accompagnées d'une trempette faible en matières grasses.  1, record 9, French, - croustille%20de%20bagel

Record number: 9, Textual support number: 1 OBS

Terme habituellement utilisé au pluriel.  2, record 9, French, - croustille%20de%20bagel

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Self-cleaning ovens used an approximately 900 degrees Fahrenheit(482 degrees Celsius) temperature cycle to burn off spills leftover from baking, without use of any chemicals. A self-cleaning oven is designed with a mechanical interlock(patented in 1982) to keep the oven door locked and closed during and soon after the high-temperature cleaning cycle, which you can be approximately three hours. The door stays locked to prevent burn injuries.  1, record 10, English, - self%2Dclean%20oven

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Quant aux fours auto-nettoyants, ils sont de deux sortes : les fours à catalyse et les fours à pyrolyse. Ce dernier système, qui n'existe que sur les fours électriques, permet le nettoyage du four par élévation de la température après la cuisson des aliments (Que choisir? févr. 1986. n°214, p. 44, col. 3).  1, record 10, French, - four%20auto%2Dnettoyant

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

The rack ovens consist basically of a baking chamber which will accommodate special racks loaded with the product to be baked and that can be wheeled in and out of the oven.  1, record 11, English, - rack%20oven

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

On écrirait mieux «charriot».  2, record 11, French, - four%20%C3%A0%20chariots

Record number: 11, Textual support number: 2 OBS

charriot : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  3, record 11, French, - four%20%C3%A0%20chariots

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

A recipe named after America's First Lady. This recipe calls for butter, sugar, eggs, cocoa powder, milk, flour, raisins, walnuts and baking powder. When the pie was out of the oven an icing was spread on the warm pie.  1, record 12, English, - Martha%20Washington%27s%20pie

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Recette de tarte attribuée à Martha Washington épouse du Président Américain Georges Washington.  1, record 12, French, - tarte%20de%20Martha%20Washington

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

In parts of Ireland and in Scotland, a preference for "crumby" bread, typified by a minimum of crust surface, still exists. This effect is achieved by placing the prepared dough pieces in a cool oven, thus reducing proofing time since maximum expansion takes place within the oven during baking Scottish batch bread is one example of a crumby type of bread.  1, record 13, English, - Scottish%20batch%20bread

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Dans certaines parties de l'Irlande et en Ecosse, il subsiste une préférence pour le pain de mie, caractérisé par un minimum de surface croûtée. On obtient ce résultat en plaçant les pâtons préparés dans un four frais, ce qui permet de réduire la durée de l'apprêt, étant donné que l'expansion maximale a lieu au four pendant la cuisson. Le pain de "fournée" écossais est un exemple du type de pain de mie.  1, record 13, French, - pain%20de%20fourn%C3%A9e%20%C3%A9cossais

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Regional breads within the United Kingdom are numerous. In Ireland much of the bread is chemically aerated and is made from locally grown and milled soft wheat. These types of bread rely upon buttermilk and bicarbonate of soda to provide the gas for aeration. They are usually referred to as soda breads if oven baked in pans, and as farls if baked on a hot plate in flat shapes. The method of preparation involves gentle mixing, immediate shaping of the dough pieces, and transfer to the oven or to the hotplate for baking.  1, record 14, English, - soda%20bread

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Les variétés régionales de pain sont nombreuses au Royaume-Uni. En Irlande, une forte proportion du pain est aérée chimiquement et préparée avec les blés tendres de production et de mouture locales. Les gaz nécessaires à l'aération proviennent du babeurre et du bicarbonate de soude. One les appelle généralement «soda breads» (pains au bicarbonate de soude), s'ils sont cuits en moule au four, et «farls» s'ils sont cuits en forme de galettes sur plaque chaude. La méthode de préparation comporte un pétrissage modéré, la mise en forme immédiate des pâtons et le passage au four ou sur plaque chaude pour la cuisson.  1, record 14, French, - pain%20au%20bicarbonate%20de%20soude

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Lavash is a very thin, paper-liked bread, oval in shape, which is prepared in 500-gram pieces by sheeting and baking on the oven wall for 25 to 30 seconds. Rice flour and milk are often added to the basic formula. The resulting bread is very white in appearance and when rolled in a napkin can be kept for long periods of time. For this reason, it is popular with tribesmen and shepherds.  1, record 15, English, - lavash

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Le lavash est une galette ovale très mince, semblable à du papier, que l'on prépare en pâtons de 500 grammes, aplatis en feuilles et cuits sur les parois du four pendant 25 à 30 secondes. On ajoute souvent du lait et de la farine de riz à la formule de base. Le pain obtenu est très blanc et, une fois roulé dans une serviette, il peut se conserver longtemps. C'est pourquoi il est très apprécié des tribus nomades et des bergers.  1, record 15, French, - lavash

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Sangak, meaning little stone, is popular in the larger towns. Sangak is a large flat bread approximately 70 centimetres long by 50 centimetres wide, and weighing about 400 grams. The dough is fermented for one to two hours depending on ambient temperatures, and flattened and docked over the whole surface. Baking is achieved in a dome-shaped oven with a gravel covered floor. The dough surface is sometimes sprinkled with poppy or sesame seeds.  1, record 16, English, - sangak

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Le sangak, ce qui veut dire petite pierre, est populaire dans les plus grandes villes. De forme aplatie, le sangak mesure environ 70 centimètres de longueur, 20 centimètres de largeur, et pèse près de 400 grammes. La pâte fermente pendant 1 à 2 heures, selon la température ambiante, puis elle est aplatie et piquée sur toute sa surface. La cuisson s'effectue dans un four en dôme, à sole recouverte de gravier. La surface de la pâte est parfois saupoudrée de graines de pavot ou de sésame.  1, record 16, French, - sangak

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Bread is gaining acceptance in India by both rural and city dwellers in all income groups, but the majority of the wheat consumed is eaten in the form of traditional chappatti ....  1, record 17, English, - tanoori%20roti

Record number: 17, Textual support number: 2 CONT

Tanoori Roti. The dough piece for tanoori roti is prepared exactly the same as for chappatti, except it is slightly thicker and is baked on the inside wall of a very hot clay oven called a tanoori. The tanoori roti receives a more thorough baking than chappatti and as a result develops a different flavour. Tanoori roti is not unlike the traditional tanoori breads consumed in the Middle East.  1, record 17, English, - tanoori%20roti

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Le pain est de plus en plus accepté en Inde tant par les villageois que par les citadins indépendamment de leurs revenus, mais la consommation de blé se fait surtout sous la forme du chappati traditionnel [...].  1, record 17, French, - tanoori%20roti

Record number: 17, Textual support number: 2 CONT

Tanoori roti. On prépare le pâton du «tanoori roti» exactement comme celui du chappati, sauf qu'il est légèrement plus épais et qu'il est cuit sur la paroi intérieure d'un four en argile très chaud appelé «tanoori». Le tanoori roti subit une cuisson plus intense que le chappati, ce qui lui confère une saveur différente. Le tanoori roti ressemble aux pains tanoori traditionnels consommés au Moyen-Orient.  1, record 17, French, - tanoori%20roti

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

In many countries, bread is ready for distribution to consumers when it leaves the oven. In others, particularly the United States and Canada, much of the bread is wrapped, some is sliced and wrapped. Although slicing and wrapping are not normally considered part of breadmaking technology, they deserve special attention because the quality of the baked bread could be ruined by improper slicing or wrapping. Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 18, English, - slicing

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Dans plusieurs pays, le pain est prêt à être vendu à la sortie du four. Ailleurs, en particulier aux Etats-Unis et au Canada, une grande partie du pain est enveloppée, et une autre partie tranchée et enveloppée. Bien que ces deux opérations ne soient pas comprises dans le processus de panification, elles méritent d'être effectuées avec soin, toute négligence risquant d'affecter défavorablement la qualité du produit. L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 18, French, - tranchage

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 OBS

Oven baking is the final stage in the conversion of flour to bread. In this process, the dough is converted to baked bread and a crust formed around the spongy interior crumb.  1, record 19, English, - final%20stage

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

La cuisson au four constitue l'étape finale de la transformation de la farine en pain. Une croûte se forme autour de la partie interne alvéolée qui devient la mie.  1, record 19, French, - %C3%A9tape%20finale

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Bread pans filled with dough enter at one end(of the oven) and make a single pass directly through the baking chamber to be discharged as baked loaves at the opposige end.  3, record 20, English, - baking%20chamber

Record number: 20, Textual support number: 2 CONT

Reel ovens consist of a large baking chamber with a revolving double wheel which supports the baking trays. Trays are suspended ferris-wheel fashion, between the two side members of the double wheel.  4, record 20, English, - baking%20chamber

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Les fours à bacelles sont composés d'un certain nombre d'éléments de sole, distincts les uns des autres, régulièrement espacés et suspendus à deux chaînes sans fin à vitesse réglable, qui effectuent un circuit complet à l'intérieur de la chambre de cuisson.  3, record 20, French, - chambre%20de%20cuisson

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

Cutting the top of a loaf to allow for expansion of the bread while in the oven. This allows the loaf to bloom as it goes through oven spring at the beginning of baking. It also allows the crust to have more crisp fold of dough and lends aesthetic appeal to the loaf by the design off the cuts.  1, record 21, English, - slashing

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Incision du pâton au rasoir, juste avant l'enfournement, qui permettra au pain de mieux se développer durant la cuisson et qui signera le travail du boulanger.  4, record 21, French, - coup%20de%20lame

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

To dry, burn or bake in a kiln.  1, record 22, English, - kiln

Record number: 22, Textual support number: 1 OBS

Kiln : a furnace or oven for drying, burning or baking something as bricks, grain or pottery.  1, record 22, English, - kiln

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Pat dough into an 8x12-inch(20x30-cm) rectangle. Brush with ¼ cup pizza sauce and sprinkle with 1 tsp dried basil, ½ tsp leaf oregano, ½ tsp garlic powder and 1 cup grated mozzarella. Cut into 12(1-inch/2. 5-cm-wide) strips and lay on a greased baking sheet about 2 inches(5 cm) apart. Let rise, uncovered, for 20 min. Bake in a preheated 375F oven until golden, about 13 to 15 min. Makes 12 pizza sticks.  2, record 23, English, - pizza%20stick

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

The result of two full-scaled fire engulfment test on a liquefied petroleum gaz tank protection with a "sublimation coating" (THERMO-LAG 440) and an a tank protected with an intumescent coating (CHARTEK-III) are presented.  1, record 24, English, - sublimation%20coating

Record number: 24, Textual support number: 1 OBS

Workpieces having dimensions less than 4 in. can be powder coated with a device known as an electrostatic fluidized bed. In this process, powder is held in a container having an open top and a porous bottom through which an upward flow of air causes the powder mass to levitate or "fluidize". Charging electrodes near the surface impart an electrical charge to the powder. Electrically grounded workpieces pass over the surface of the bed and collect a coating of powder. The coating is then cured in a baking oven. There are techniques for applying dry powder coatings without the use of electrostatics.... These processes typically involve preheating the workpiece to a temperature substantially above the melting point of the powder and then applying the powder, either by dipping the workpiece into a fluidized bed or by spraying air-suspended powder directly onto the hot surface of the workpiece. The powder melts immediately upon contact and flows to form a film, which is subsequently cured in a bake oven.  2, record 24, English, - sublimation%20coating

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 OBS

Le terme "sublimation" désigne le passage d'un corps de l'état solide à l'état gazeux. Le terme "revêtement (appliqué) par sublimation" a été proposé par analogie avec celui de "teinture par sublimation" (dans TERMIUM, tiré de la source VETEX). Voir la justification qui se trouve dans la partie anglaise de la présente fiche. Elle décrit des techniques de revêtement qui se rapprochent peut-être de la notion qui nous intéresse ici.  1, record 24, French, - rev%C3%AAtement%20appliqu%C3%A9%20par%20sublimation

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

a type of oven of highly polished metal, used for baking before an open campfire by reflected heat.  1, record 25, English, - reflector%20oven

Record number: 25, Textual support number: 1 CONT

Reflector oven .... This portable open oven held meat on a rotating spit bar; it reflected heat onto the roasting meat, and protected from spattering grease; note the two handles plus a hinged cover for observing and basting; tinned iron; 16" H. (George Neumann, Early American Antique Country Furnishings, p. 188)  2, record 25, English, - reflector%20oven

Record 25,  Textual support,  French

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

... you’ve probably considered buying a toaster/broiler oven. These countertop mini-ovens won’t hold the Christmas turkey, but they’ll handle smaller baking projects and broil, toast or warm everything from bread to burgers.  1, record 26, English, - mini%2Doven

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

... vous songez peut-être à vous procurer un four grille-pain. Ces mini-fours ne peuvent cuire la dinde de Noël, mis il vous permettent de mitonner de bons petits plats.  1, record 26, French, - mini%2Dfour

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

Versatile microwave/convection oven.-Cooks by microwave for extra-fast results.-Cooks by convection for baking and browning.-Combines the two for the best of both.  2, record 27, English, - hybrid%20microwave%2Fconvection%20oven

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Four à micro-ondes/convection. - Micro-ondes pour cuisson rapide. - Convection pour cuire et dorer. - Combinez les deux pour excellents résultats.  2, record 27, French, - four%20hybride%20%C3%A0%20micro%2Dondes%2Fconvection

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

The traveling tray ovens, either of the single or double lap design, are essentially modifications of the reel oven. They differ from their prototype by having a much lower horizontal baking chamber, in which the rotating reel is replaced by endless chains which support the baking trays.  1, record 28, English, - traveling%20tray%20oven

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

Les fours à balancelles sont composés d'un certain nombre d'éléments de sole, distincts les uns des autres, régulièrement espacés et suspendus par deux nacelles à deux chaînes sans fin à vitesse variable, qui effectuent un circuit complet, tantôt vertical, tantôt horizontal, à l'intérieur de la chambre de cuisson.  1, record 28, French, - four%20%C3%A0%20balancelles

Record number: 28, Textual support number: 1 OBS

Le terme "four à balancelles" est aussi utilisé pour rendre "reel oven".  2, record 28, French, - four%20%C3%A0%20balancelles

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

a rotisserie or roaster is essentially a portable oven... It is basically an enclosed box with a heating element and revolving spit, but [may] include a separate baking element, a surface heater.  1, record 29, English, - rotisserie

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

ustensile de cuisine qui sert à faire rôtir la viande (...) sorte de four muni d'une broche tournante.  1, record 29, French, - r%C3%B4tissoire

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

In the Spooner travelling oven the hot air circulates rapidly in a closed circuit, the small temperature drop on each cycle being made good by heat from the burner. The hot air enters the baking chamber, top and bottom, through patent nozzles, which ensure that the heat is evenly distributed over the whole length and width of the conveyor.(...) The oven is built in one or more sections(...) Each section is provided with a separate heating system and burner.  1, record 30, English, - spooner%20travelling%20oven

Record number: 30, Textual support number: 1 OBS

spooner travelling oven.  1, record 30, English, - spooner%20travelling%20oven

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

Fours à convection forcée. Ces fours brevetés (système Spooner d'origine anglaise) (...) ont pour principe d'utiliser la chaleur par convection forcée plutôt que le rayonnement et la conduction: ils projettent donc l'air chauffé sur le produit à cuire, à une vitesse assez élevée. Ce four-tunnel est constitué de diverses sections ou "chambres de pression" indépendantes (...), équipées de fentes ou "buses spooner" placées au travers de toute la largeur de la bande et suffisamment rapprochées pour que la totalité de la bande (haut et bas) soit assujettie aux flux d'air chaud en provenance, à grande vitesse, de la chambre de pression.  1, record 30, French, - four%20%C3%A0%20convection%20forc%C3%A9e

Record 30,  Textual support,  Spanish