BACKGROUND

The invention relates to a container, a method and an assembly for preparing food products , in particular dough products , more in particular bread product, in a food treatment unit .

For the preparation of food products , in particular bread products , use is commonly made of containers such as baking trays or baking pans to hold the food products during preparation steps such as during proofing, baking or cooling . Particularly in an industrial setting, the preparation of food products is commonly performed as a semi-continuous process . Here a single , often relatively large batch of food products , each placed in a separate container, are placed in or conveyed through one or more food treatment units . For example by conveying to be baked food products through a tunnel oven for baking .

The associated food treatment parameters of a food treatment unit are normally optimized and specific to a particular food product and/or recipe . Examples of such food treatment parameters are a treatment temperature or a residence time in the food treatment unit .

However, some baking ovens are limited in the maximum temperature that can be reached during baking, which maximum temperature may be lower than the desired baking temperature for a specific food product . In order to at least partially solve this problem, the containers used for baking the food product may be provided with ribs at the outside surfaces of the container to increase the surface area of the container, as for example described in GB 2 256 123 A. As described in GB 2 256 123 A these ribs can also function to reinforce the walls of the container and to couple two or more containers to one another by a rigid linkage to form an assembly . The linkage is configured to keep the containers spaced apart from one another to enable a heat transfer medium to trans fer heat substantially uniformly into or from each of the containers in the assembly .

SUMMARY OF THE INVENTION

A disadvantage of the known containers for baking food products , in particular dough products , is that the known containers with ribs at the outside surfaces of the container walls severely limit the number of containers in a baking oven, which in turn limits the production of the food products in a specific baking oven .

It is an obj ect of the present invention to provide a container for baking food products with ribs at the outside surfaces which allows to arranged more of the containers within a certain surface area, than the known containers .

According to a first aspect , the invention provides a container for preparing food products in a food treatment unit, wherein the container comprises a bottom wall and circumferential side wall , wherein the side wall and the bottom wall provide a cavity for holding the food product, wherein the side wall comprises a plurality of protrusions that extend in a first direction outwards from the side wall , wherein each protrusion of said plurality of protrusions extends in a second direction substantially parallel to a surface of the side wall at the position of the protrusion, wherein adj acent protrusions of said plurality of protrusions are spaced apart along a third direction substantially parallel to the bottom wall , and wherein said second direction extends from the bottom wall towards an upper rim of the side wall facing away from the bottom wall .

When the container of the present invention is arranged with its bottom wall on a hori zontal surface, the protrusions extend in the second direction with at least a component in a vertical direction, preferably in the second direction completely in a substantial vertical direction . Accordingly, a heat transfer medium of a food treatment unit can flow in a substantially vertical direction in between adj acent containers of the present invention, even when the containers are not spaced apart, because adj acent protrusions on the side wall provide a flow path in between adj acent protrusions that allows a substantial vertical flow of the heat transfer medium along the side wall of the container of the invention and provides an improved heat transfer over the height of the container of the present invention .

This in contrast to the ribs on the side walls of the container of the prior art, which are arranged in a horizontal direction, which would block a vertical flow of the heat transfer medium when adj acent containers of the prior art would be arranged to abut against each other, and would obstruct a proper heat trans fer . As presented in GB 2 256 123 A, the containers of the prior art need to be spaced apart from one another to enable a heat transfer medium to trans fer heat substantially uni formly into or from each of the containers in the assembly .

Accordingly, since the containers of the present invention do not need to be spaced apart , the containers can be arranged more closely together, and may even arranged such that the protrusion of one container touches an adj acent container, a more densely packed arrangement of containers of the present invention is possible, which allows to arranged more of the containers of the present invention within a certain surface area, than the known containers , at least when using protrusions or ribs of comparable or the same si ze .

The protrusions , also denoted as ribs or fins , serve to increase the surface area of the outer wall of the container, and thereby increases a heat transfer between the heat transfer medium and the container, without hampering or blocking a substantially vertical flow of heat transfer medium along the side wall or protrusions . Preferably the increase of the surface area of the outer wall is 1 , 5 times or larger . Due to this increase of the heat trans fer, the use of the containers of the present invention allows : to bake food products , such as a speci fic type of bread, in an oven wherein the oven is set at a baking temperature which is less than the desired baking temperature for that specific type of bread . Accordingly, the containers of the present invention allow to save a lot of energy, because the oven can be operated at a lower temperature . to bake food products , such as a speci fic type of bread, in an oven which is not capable of reaching the desired baking temperature for this specific type of bread . Accordingly, the containers of the present invention allow to increase the range of products that can be prepared with a certain type of food treatment unit (oven) , in particular to increase the range to products which usually require higher temperatures for their preparation .

It is noted that since the protrusions on the side wall of the container of the invention extend in the second direction with at least a component in a vertical direction, preferably in the second direction completely in a substantial vertical direction, this arrangement of the protrusions or ribs makes the reinforcement of the side wall much less than the hori zontal ribs of the containers of the prior art, and/or makes the side wall of the container of the present invention less stif f than the side wall of the containers of the prior art, in particular in the longitudinal and/or hori zontal direction of the side wall . Accordingly, the container of the present invention exhibits a reduction of the reinforcement and/or sti ffness when compared with the containers of the prior art, but in return provides a more densely packed arrangement of containers when compared with the containers of the prior art . It is further noted that the upper rim is located on a side of the side wall facing away from an interface between the bottom wall and the side wall .

It is further noted that, the inner surfaces of the bottom wall and circumferential side wall are substantially flat and/or substantially do not follow the profile of the protrusions on the outer surface of the bottom wall and circumferential side wall . Such substantially flat inner surfaces assists in an easy removal of the food product from the container .

In an embodiment , wherein the circumferential side wall comprises a plurality of side walls arranged at the circumference of the bottom wall , wherein all protrusions of one of the side walls of the plurality of side walls form a subset of the plurality of protrusions , wherein a center of the subset of protrusions is arranged shifted and spaced apart from a center of said side wall and/or wherein the subset of protrusions are arranged asymmetrical on the corresponding side wall . This asymmetric or shifted arrangement of the plurality of protrusions on the side wall , is preferably configured to provide that the protrusions at adj acent side of two ad acent containers , wherein one of said two adj acent containers is turned 180 degrees around a center point of the bottom wall with respect to the other one of said two adj acent containers , can be arranged in a combed or meshed fashion; a protrusion of one of the two adj acent containers is arranged in between two adj acent protrusion of the other one of the two adj acent containers . This allows to arranged the adj acent containers even more close to each other, while still providing a flow path in between adj acent containers that allows a substantial vertical flow of the heat trans fer medium along the side walls of the adj acent containers of the invention .

In an embodiment , the protrusions at opposite sides of the container are arranged staggered with respect to each other . In an embodiment, one of the protrusions of said plurality of protrusions is arranged in a virtual plane , which virtual plane intersect the side wall at an opposite side of the container opposite to the position of said one protrusion, which intersection is arranged in between two adj acent protrusions at said opposite side, and/or wherein the virtual plane is spaced apart from said two adj acent protrusions at said opposite side . Due to the staggered arrangement of the protrusions at opposite sides of the container, the protrusions at adj acent sides of two adj acent containers can be arranged in a combed or meshed fashion; a protrusion of one of the two adj acent containers is arranged in between two adj acent protrusion of the other one of the two adj acent containers . This also allows to arranged the adj acent containers closer to each other, while still providing a flow path in between adj acent containers that allows a substantial vertical flow of the heat transfer medium along the side walls of the adj acent containers of the invention .

Accordingly, when the protrusions of one container are of fset compared to the protrusions of an adj acently arranged container, in particular of fset in the third direction, the protrusions of said one container can be arranged at least partially in between two adj acent protrusions of the adj acent container . The protrusions of the container mesh with the protrusions of the adj acent container . This allows to position the adj acent containers closer to each other, at least when compared to a situation in which the sections of adj acent container do not mesh . Preferably, the meshed protrusions of both adj acent containers are spaced apart from each other in order to allow the heat trans fer medium to move in between the protrusions of adj acent containers .

In an embodiment , the protrusions of said plurality of protrusions comprise a base portion and a tip portion, wherein the base portion of the protrusions connects to the side wall , wherein the tip portion is located on a side of the protrusions facing away along the first direction from the base portion, wherein a width or thickness of the protrusions at the base portion is larger than a width or thickness of the protrusions at the tip portion . Preferably this width or thickness is determined or defined in a direction substantially parallel to the third direction . As a result of this , the base of the protrusion is wider or thicker than the tip or end of the protrusion . The wider or thicker base of the protrusion provides for an improved mechanical stability of at least the first section of the protrusion and/or of the side wall . Furthermore this provides for an improved heat trans fer between the body of the container and the protrusions . Preferably, the protrusions have a substantially triangular, trapezium or concave parabolic cross-sectional profile , preferably at least in a plane spanned by the first and third direction .

In an embodiment , the protrusions extends along the first direction over a first distance , wherein the first distance changes with an increasing distance from the bottom wall . As a result the first distance , or a length, along the first direction between the tip portion and base portion of the protrusions change from the bottom wall towards an circumferential upper rim of the container . In other words , the length of the protrusions or ribs , in particular along the first direction, near the bottom wall can be di fferent from the length of the protrusions or ribs near the upper rim . Accordingly, the heat transfer rate near the bottom wall can be dif ferent from the heat trans fer rate near the upper rim, and can thus be optimized to provide a desired temperature profile along the protrusion, in particular along the second direction of the protrusion .

In an embodiment, the first distance decreases , preferably decreases substantially continuously, with an increasing distance from the bottom wall . In other words , the length of the protrusions in a direction away from the side wall , thus in particular along the first direction, near the bottom wall is longer than the length of the protrusions near the upper rim. An advantage is that this ' focusses ' the maj ority of the increased heat trans fer rate towards the bottom portion of the container . This is especially advantageous when the food treatment unit is an oven, as the bottom portion of a food product such as a bread can tolerate significantly more heating without a loss in product quality compared to a top portion of the food product .

In an embodiment, the protrusions extend along the second direction for at least hal f of a distance between the circumferential upper rim and the interface between the bottom wall and the side wall . Preferably, the protrusions extend substantially fully between the circumferential upper rim and the interface between the bottom wall and the side wall . An advantage is that when the protrusions extend further between the interface between the bottom and side walls , and the upper rim, the corresponding surface area of the protrusion also increases . As a result the increased rate of heat trans fer via the protrusions of each of the plurality of protrusions is provided over a larger part of the side wall when the protrusions extend further along the second direction .

In an embodiment, the bottom wall is provided with a second plurality of protrusions that extend in a direction outwards from the bottom wall . In an embodiment , the protrusions of the second plurality of protrusions of the bottom wall extend in a first direction along the bottom wall , wherein the protrusions of the bottom wall are integrally formed with protrusions at opposite side walls of the container in said first direction . The protrusions at the bottom wall provide for an improved heat trans fer between the container and the heat trans fer medium . Furthermore these protrusions , in particular when they are integrally formed with protrusions at opposite side walls of the container, may provide for an improved mechanical stability of the container .

In an embodiment , the container further comprises a top cover which is configured to be arranged on the circumferential side wall of the container such that the container and the top cover together substantially fully enclose the cavity for holding the food product . An advantage of providing the container with a top cover is that it allows for a substantially fully controlled environment of the enclosed food products .

In an embodiment, the top cover comprises an inner surface and an outer surface, wherein, when the top cover is arranged on the circumferential side wall of the container, the inner surface of the top cover faces towards the cavity for holding the food products and the outer surfaces faces away from the cavity for holding the food products , wherein the top cover comprises a third plurality of protrusions that extend outward from the outer surface . This provides for an increased flexibility and control for adj usting the rate of heat trans fer through the container . Especially, for lowering the rate of heat trans fer, the top cover allows for substantially fully avoiding direct thermal contact with the environment present in a preparation unit .

Although the top cover may be connected to the circumferential side wall of the container by means of , for example, a hinge connection, it is preferred that the top cover is removable and/or separable from the container . This allows to suitably use the container with or without their corresponding top cover .

According to a second aspect , the invention provides a method for preparing food products , preferably dough products , more preferably bread products , in a treatment unit , wherein the method comprises the steps of : providing a plurality of containers , wherein at least one of said plurality of containers is a container according to the first aspect of the invention or an embodiment thereof as described above, providing a food product with a first recipe in each of said containers , placing the containers with the food product in the treatment unit for subj ecting them to a treatment temperature in said treatment unit , wherein a distance between adj acent containers in the treatment unit is substantially equal or smaller than twice a distance that the protrusions extend away from the circumferential side wall . Preferably, the distance between adj acent containers is a smallest distance between said ad acent containers .

Accordingly, since the containers of the present invention do not need to be spaced apart , the containers can be arranged close together, and may even arranged such that the protrusion of one container touches an adj acent container, a more densely packed arrangement of containers of the present invention in the treatment unit is obtained . This allows to arranged more of the containers within a certain surface area in the treatment unit , than the known containers , at least when using protrusions or ribs of comparable or the same size .

In an embodiment, the step of placing the container with the food product in the treatment unit comprises the step of arranging adj acent containers in the treatment unit such that the protrusions at adj acent sides of the adj acent containers are arranged in a combed or meshed fashion; a protrusion of one of the two adj acent containers is arranged in between two adj acent protrusion of the other one of the two adj acent containers .

In an embodiment or according to a further aspect , the invention provides a method for preparing food products , preferably dough products , more preferably bread products , in a treatment unit, wherein the method comprises the steps of : providing a first food product with a first recipe in a first container, providing a second food product with a second recipe in a second container, wherein the first recipe di ffers from the second recipe , wherein the first and second containers each comprise a bottom wall and a circumferential side wall , wherein the side wall and the bottom wall of the first and/or second container respectively provide a cavity for holding the first and second food products , wherein the first and/or second containers comprises a container according to the first aspect of the invention or an embodiment thereof as described above, wherein the method further comprises the step of : placing the first container with the first food product and the second container with the second food product in the treatment unit for subj ecting them to a substantially same treatment temperature in said treatment unit, wherein the side wall and/or the bottom wall of the first container is configured to provide a dif ferent heat transfer rate between the first food product in the first container and the food treatment unit at said substantially the same treatment conditions in the treatment unit compared to the heat transfer rate between the second food product in the second container and the treatment unit as provided by the side wall and/or the bottom wall of the second container .

It is noted that a disadvantage of the known food preparation processes is that switching between di fferent food products and/or di fferent recipes requires an adj ustment of the associated food preparation parameters , which can result in extended periods of downtime during the associated adj ustment process . For example, due to the thermal inertia of an oven, the oven cannot be properly utilized for the preparation of food products during a period of time during which the oven heats up, or cools down, to the required temperature for a new food product or recipe . The present invention or embodiment provides an improved method for preparing food products , wherein a downtime associated with switching between di f ferent preparation parameters for di f ferent food products and/or recipes is at least reduced or preferably avoided for at least one of said preparation parameters .

The above method allows for a reduction in the downtime conventionally associated with switching between dif ferent preparation parameters for dif ferent food products and recipes for at least one of said preparation parameters , in particular for the treatment temperature in the treatment unit . This is based on the insight that instead of adj usting the treatment temperature to suit the individual food products or recipes , the heat trans fer properties of the first containers , and/or the heat trans fer rate between the respective side wall and/or bottom wall of the first containers and the food treatment unit, can be configured to be different from the heat transfer properties of the second containers , and/or the heat trans fer rate between the respective side wall and/or bottom wall of the second containers and the food treatment unit, such that both the first food products in the first containers and the second food products in the second containers receive the desired amount of heat for their respective preparation processes using substantially the same treatment conditions , for example the same treatment temperature , in the treatment unit .

For example, for baking dough products , such as bread products , the conditions of an oven may be set according to a relatively low baking temperature requirement of a first bread product in the first container . The second bread product with a recipe that would require a higher baking temperature, can be placed in a second container that features an increased heat trans fer rate from the oven to the bottom wall and/or side wall of the second container, when compared to the first container . Accordingly, the side wall and/or the bottom wall of the second container is configured to provide a higher heat trans fer rate between the second bread product in the second container and the food treatment unit at said substantially the same food treatment conditions compared to the heat transfer rate between the first bread product in the first container and the food treatment unit . This higher heat transfer rate may, for example , be obtained by providing at least a part of the side wall and/or bottom wall with one or more protrusions . The higher heat trans fer rate at least partially and preferably completely compensates for the lower baking temperature in the oven in order to obtain a suitable preparation of the first bread product . Or vice-versa, the oven may also be set according to the relatively high temperature requirement of a first bread product in a first container with a first recipe that requires a relatively high preparation temperature . A second bread product with a second recipe that has a lower preparation temperature requirement can be prepared directly after, or concurrently with, the first bread product by placing the second bread product in a second container which comprises a side wall and/or bottom wall with a lower heat transfer rate, when compared with the first container . Accordingly, the side wall and/or the bottom wall of the second container is configured to provide a lower heat transfer rate between the second bread product in the second container and the food treatment unit at said substantially the same food treatment conditions compared to the heat transfer rate between the first bread product in the first container and the food treatment unit . This lower heat transfer rate may, for example , be obtained by providing at least a part of the side wall and/or bottom wall with an insulating layer . The lower heat trans fer rate at least partially and preferably completely compensates for the higher baking temperature in the oven in order to obtain a suitable preparation of the second bread product .

The method of the present invention allows for mixing of di f ferent food products in a treatment unit , for example on a conveyor of a tunnel oven, and subj ecting these di f ferent food products to substantially the same treatment temperature , wherein the di f ferent food products would otherwise have incompatible requirements with regards to their respective desired treatment temperature . This may provide an increase of a filling or utili zation rate of the treatment unit , and/or simpli fy the food preparation processes further up or downstream of the treatment unit .

In addition, by increasing the rate of heat trans fer between the treatment unit and the container for holding the food product , the present invention allows for a decrease in the preparation time of the food product , in particular with respect to heating and/or cooling the food product in the treatment unit .

Furthermore , increasing the rate of heat trans fer between the treatment unit and the container for holding the food product permits the use of shorter, more compact treatment unit designs , such as short , more compact ovens . In contrast , when the treatment unit is configured for heating the food product , the preparation time is conventionally sped up by increasing the preparation temperature . However this increase is limited by for example a resulting loss of food product quality associated with excessive heating of the food product .

In addition or alternatively, by increasing the rate of heat trans fer between the treatment unit and the container for holding the food product , the present invention allows for the preparation of food products at a lower temperature , in particular when the treatment unit is configured for heating the food product . The lowered temperature requirements of the treatment unit results in cost savings due to the lowered energy requirements of the treatment unit .

It is noted that the placing of the first food product and the second food product in the treatment unit , may be simultaneous and/or successively .

It is further noted that within the context of this description, a recipe is a set of instructions for preparing or producing a speci fic food product . A recipe contains at least , for each speci fic food product , the desired treatment temperature ( s ) and duration of each speci fic preparation step that requires a thermal treatment . In addition, a recipe may also contain a list of ingredients and/or further preparation instructions and settings of the treatment unit ( s ) . With respect to the manufacturing of dough products , such as bread products , these preparation instructions comprises one or more of instructions for kneading, forming, proofing, baking and/or cooling procedures , and settings for these procedures comprises one or more of a desired humidity of the environment during one or more of said procedures , desired preparation temperature ( s ) during one or more of said procedures , a desired duration of each step of said one or more of said procedures , etc .

It is noted that also the both the first and second containers may be provided with a plurality of protrusions , but according to the second aspect of the invention, the plurality of protrusions of the second container are configured to provide a di fferent heat transfer rate than the plurality of protrusions of the first container .

In combination with the first container with a plurality of protrusions for increasing the heat transfer rate, the second container may also be a standard container without particular measures for increasing or decreasing a heat transfer rate from the treatment unit to the food product in the second container or the second container may comprise a thermally insulating layer as described in more detail below .

In an embodiment, the second container comprises a thermally insulating layer . In an embodiment, the side wall and/or the bottom wall of said second container comprises an inner wall and an outer wall , wherein the thermally insulating layer is positioned at least partially between the inner and outer wall . In an embodiment , the thermally insulating layer comprises a material with a lower thermal conductivity than a material of the inner and/or outer wall of the side wall and/or bottom wall . An advantage of this is that the thermally insulating layer provides for a container which comprises a lowered rate of heat transfer through the side wall and/or bottom wall under the same conditions when compared to a container without said thermally insulating layer . Furthermore , especially when no other features are present on the outer surfaces , the containers are easy to clean . Preferably in this case , the thickness/weight of a container with a thermally insulating layer is configured so that the weight of the container with the thermally insulating layer is comparable to a container without a thermally insulating layer .

Thermally insulating materials are well known in the art and the thermal insulating layer may comprise one or more of said well-known thermally insulating materials . In an embodiment , the thermally insulating layer comprises a fluid, preferably wherein said fluid is air .

In an embodiment, the thermally insulating layer extends substantially fully between the inner and outer wall of the bottom wall and/or the side wall . Here, the embodiment provides for a container with substantially fully thermally insulated walls , which may be used for example when a food product is prepared in the food treatment unit that would otherwise require an especially low preparation temperature when prepared in a container without a thermally insulating layer .

In an embodiment, a portion of the thermally insulating layer that extends between the inner and outer wall of the side wall comprises a first thickness , wherein said first thickness changes , preferably as a function of a distance from a circumferential interface between the side wall and the bottom wall . As a result, the first thickness of the thermally insulating layer is not constant but changes preferably at least in a direction substantially perpendicular to the interface between the side wall and the bottom wall . Accordingly, the heat transfer rate near the bottom wall can be dif ferent from the heat trans fer rate near the upper rim, and can thus be optimized to provide a desired temperature profile along the side wall of the container .

In an embodiment, the first thickness decreases with an increasing distance from a circumferential interface between the side wall and the bottom wall . This provides for a decreased rate of heat transfer through at least a portion of the side wall that is near the bottom wall of the container . This is especially advantageous , when the containers are arranged on a surface of the food treatment unit which would otherwise provide excessive heat to a bottom portion of the food product . For example as result of the heat conduction from a conveyor of the food treatment unit to the food product through a bottom portion and/or bottom wall of the container .

In an alternative embodiment , the side wall and/or the bottom wall of the container is/are made , preferably substantially fully made , from a material which in itsel f has a lower thermal conductivity compared to a conventional container made from metal .

In an embodiment, the method further provides the following step, performed before the step of placing the first and second container in the treatment unit , and performed after the step of providing the first food product in the first container and second food product in the second container : providing the first container with a first top cover and/or providing the second container with a second top cover, wherein the first top cover is configured to be arranged on the side wall of the first container such that the first container and the first top cover together substantially fully enclose the first food product, and/or wherein the second top cover is configured to be arranged on the side wall of the second container such that the second container and the second top cover together substantially fully enclose the second food product . An advantage of providing the container with a top cover is that it allows for a substantially fully controlled environment of the enclosed food products .

In an embodiment, the first and/or second top covers each comprise an inner surface and an outer surface, wherein, when the first and/or second top covers are arranged on the side wall of respectively the first and second containers , the respective inner surfaces of the first and/or second top covers face towards the respective cavity for holding the food products and the respective outer surfaces face away from the respective cavity for holding the food products , wherein the first top cover comprises a third plurality of protrusions that extend outward from the outer surface, and/or wherein the second top cover comprises a second insulating layer positioned at least partially between the outer surface and the inner surface . This provides for an increased flexibility and control for adj usting the rate of heat trans fer through the container . Especially, for lowering the rate of heat trans fer, the top cover allows for substantially fully avoiding direct thermal contact with the environment present in a preparation unit .

It is noted that also the second top cover may be provided with a plurality of protrusions , but according to the present invention the second container, which may include the second top cover, is configured to provide a di fferent heat transfer rate than the plurality of protrusions of the first container, which may include the first top cover .

It is further noted that also the first top cover may be provided with a thermally insulating layer, but according to the present invention the thermally insulating layer of the first container, which may include the first top cover, is configured to provide a dif ferent heat trans fer rate than the thermally insulating layer of the second container, which may include the second top cover .

Although the first top cover and/or the second top cover may be connected to the respective first and/or second container by means of , for example , a hinge connection, it is preferred that the first top cover and/or second top cover are/is removable from the first and/or second container . This allows to suitably use the first and/or second container with or without their corresponding top cover ( s ) .

In an embodiment, the first container and the second container are used for preparing the first and second food products in the treatment unit at least partially concurrently . An advantage is that this allows for a further increased filling or utilization rate of the food treatment unit . Furthermore , as no distinction has to be made when each of the containers is placed in and out the treatment unit or passed through the treatment unit, the processes associated with the preparation of the food product further upstream or downstream may be further simpli fied and require a significantly lower degree of synchronization when preparing food products with two or more different recipes .

In an embodiment, the method further comprises the following steps , performed before the step of providing the first and second food products respectively in the first and second container : providing a first holder or frame configured for holding a plurality of first containers , and arranging a plurality of first containers in the first holder or frame, and/ or providing a second holder or frame configured for holding a plurality of second containers , and arranging a plurality of second containers in the second holder or frame .

In an embodiment, the treatment unit comprises an oven, proofing cabinet , or a cooling unit .

According to a third aspect , the invention provides an assembly for preparing food products , preferably dough products , more preferably bread products , in a treatment unit, wherein the assembly comprises the treatment unit and a set of containers , wherein the set of containers comprises a first container and a second container, wherein the first and second containers each comprise a bottom wall and a circumferential side wall , wherein the side wall and the bottom wall form a cavity configured for holding food products , wherein the side wall and/or the bottom wall of the first container is configured to provide a first heat trans fer rate between a first food product in the first container and the treatment unit, wherein the side wall and/or the bottom wall of the second container is configured to provide a second heat transfer rate between a second food product in the second container and the treatment unit , wherein, at substantially the same treatment conditions in the treatment unit, the first heat trans fer rate is dif ferent from the second heat transfer rate, wherein the first and/or the second container comprises a container according to the first aspect of the invention or an embodiment thereof as described above .

The above assembly provides substantially the same advantages as discussed above with respect to method according to the first aspect of the invention .

In an embodiment wherein the first container comprises a container according to the first aspect of the invention or an embodiment thereof as described above, wherein the second container comprises : a container with a thermally insulating layer, a standard container without particular measures for increasing or decreasing a heat transfer rate from the treatment unit to the food product in the second container, or a container according to the first aspect of the invention or an embodiment thereof as described above provided with a plurality of protrusions , wherein the plurality of protrusions of the second container are configured to provide a di fferent heat transfer rate than the plurality of protrusions of the first container .

In an embodiment, the treatment unit comprises an oven, proofing cabinet , or a cooling unit .

The various aspects and features described and shown in the specification can be applied, individually, wherever possible . These individual aspects , in particular the aspects and features described in the attached dependent claims , can be made subj ect of divisional patent applications . BRIEF DESCRIPTION OF THE DRAWINGS

The invention will be elucidated on the basis of an exemplary embodiment shown in the attached drawings , in which :

Figures 1A - IE schematically show a first example of a container configured for holding food products according to the present invention comprising a plurality of protrusions ,

Figure 2A and 2B schematically show a second example of a container comprising a plurality of protrusions with an alternative geometry,

Figures 3A - 3D schematically show a third example of a container comprising a plurality of protrusions with a further alternative geometry,

Figures 4A and 4B schematically show further alternative examples of a container comprising a plurality of protrusions with a further alternative geometry,

Figures 5A and 5B schematically show a crosssection of a further alternative container comprising a plurality of protrusions with a further alternative geometry, Figure 6 schematically shows a container fitted with top cover that comprises a plurality of protrusions ,

Figures 7A and 7B schematically show two alternative containers configured for at least locally thermally insulating the side walls and/or bottom walls of said container,

Figure 8 schematically shows a system for preparing food products arranged in containers with di fferent heat transfer properties ,

Figures 9A - 9C show examples of a diagram illustrating a set of steps for preparing food products in a food treatment unit .

DETAILED DESCRIPTION OF THE INVENTION

Figures 1A - 1C show a first example of a container 1 according to the invention and/or for use in a method and/or an assembly according to the invention, wherein the container 1 is configured for holding food products 2 at least during the preparation of said food product 2 in a food treatment unit . Figure IB corresponds to a cross-section view along plane IB - IB shown in the figures 1A and 1C, and figure 1C corresponds to a top view along plane IC - IC shown in figure IB . In the examples of figures 1A and IB, the food product 2 is a bread which has previously been baked in an oven while in the container 1 . The container 1 comprises a bottom wall 3 and a circumferential side wall 6. The bottom wall 3 comprises an inner surface 4 and an outer surface 5, and the side wall 6 comprises an inner surface 7 and an outer surface 8 . The inner surface 4 of the bottom wall 3 and inner surface 7 of the side wall 6 together form a cavity configured for holding food products 2 . Figures 1A and IB further illustrate that the food product 2 is partially arranged in the cavity formed by said inner surfaces 4 , 7 . The respective inner surfaces 4 , 7 of the bottom wall 3 and the side wall 6 are both arranged facing towards the food product 2 , while the respective outer surfaces 5 , 8 are both arranged facing away from the food product 2 .

The side wall 6 further comprises a circumferential upper rim 12 positioned at a side of side wall 6 facing away from the bottom wall 3 . The container 1 , or at least the inner surface 4 of the bottom wall 3 , has a substantially rectangular shape, preferably a substantially oblong shape . The container 1 further comprises a plurality of protrusions 15a, 15b connected to the outer surface 8 of the side wall 6 and to the outer surface 5 of the bottom wall 3 . It is noted that the plurality of protrusions 15a, 15b may also be referred to as ( cooling) fins or ribs . The plurality of protrusions 15a, 15b are configured to at least locally increase a surface area of the outer surfaces 5, 8 of the side wall 6 and/or the bottom wall 3 of the container 1 .

Each of the protrusions 15a, 15b comprises a first section 10 , 10 ' and a second section 11 . In the example of the figures 1A - 1C the first and second sections 10 , 10 ' , 11 are integrally formed and together form each of the protrusions 15a, 15b . Referring especially to the figure IB, the first sections 10 , 10 ' are shown to extend perpendicularly outwards from the outer surface 8 of the side wall 6 along a first direction A, A' . The first sections 10 , 10 ' further extends along a second direction B, B' substantially perpendicular to the first direction A, A' . The second direction B, B' is shown to be substantially parallel to the outer surface 8 of the side wall 6 of the container 1 .

In the example of figure IB, the second directions B, B' of opposite parts of the side wall 6 are shown to move apart in the upward direction . This allows for a more convenient removal of food products 2 from the container 1 . The inside or cavity of the container 1 , as defined by the inner surfaces 4 , 7 of the bottom wall 3 and the side wall 6, is substantially smooth which further aids in the removal of food products 2 from the container 1 .

It is noted that, alternatively, the side wall of the container may be configured such that the second directions B, B' of opposite parts of the side wall are substantially parallel . In this case, the second direction B, B' is oriented substantially vertically upwards , and the first direction A, A' is oriented substantially horizontally, at least when the container is arranged with its bottom side on a horizontal surface .

It is further noted that , the inner surfaces 4 , 7 are substantially flat and/or substantially do not follow the profile of the protrusions 15a, 15b on the outer surface 5, 8 , in order to provide an easy removal of the food product 2 from the container 1 .

As schematically shown in figure 1C, the plurality of protrusions 15a, 15b are spaced apart along a third direction C with a first spacing S I . In the example of the figures 1A - 1C, the first spacing SI is substantially constant between adj acent ones of the plurality of protrusions 15a, 15b . The third direction C is substantially perpendicular to the first direction A, A' and the second direction B, B' .

As schematically shown in figure IB, the second section 11 extends in a fourth direction D, substantially perpendicularly outwards from the outer surface 5 of the bottom wall 3 , and in a fifth direction E substantially perpendicular to the fourth direction D and substantially parallel to the outer surface 5 of the bottom wall 3 . It is noted that in this particular example , the first directions A, A' , the second directions B, B' , the fourth direction D and the fi fth direction E are all arranged in or parallel to one virtual plane which defines the plane of the protrusion 15a .

In the example of the figures 1A - 1C, the upper rim 12 , the interface 9, the inner surface 4 and the outer surface 5 of the bottom wall 3 are substantially parallel to each other and are oriented substantially hori zontally, at least when the container is arranged with its bottom side on a hori zontal surface .

The first section 10 , 10 ' and the second section 11 further comprises a base portion BP and a tip portion TP . The base portion BP connects the respective first sections 10 , 10 ' to the outer surface 8 of the side wall 6 , or the second section 11 to the outer surface 5 of the bottom wall 3 . The tip portion TP is located at a side of the first section 10 , 10 ' that faces away from the base portion BP in particular along the first direction A, A' , and at a side of the second section 11 that faces away from the base portion BP in particular along a direction substantially perpendicular to the outer surface 5 of the bottom wall 3 . Hence, the base portion BP is facing towards the cavity of the container 1 and the food product 2 , while the tip portion TP is facing away from the cavity of the container 1 and the food product 2 .

The first section 10 , 10 ' extends along the first direction A over a first distance , which may also be defined as the distance between the base portion BP and the tip portion TP . As schematically shown in figure IB, the first distance decreases with an increasing distance from the interface 9 between the side wall 6 and the bottom wall 3 . In other words , the first distance increases with an increasing distance from the upper rim 12 . Accordingly, as schematically shown in the figure IB, the first distance T1 at a first position close to the rim 12 , or near the top of the container 1 , is smaller than the first distance T2 at a second position, close to the bottom wall 3 of the container 1 . The first distance Tl , T2 increases substantially continuously in a direction away from the upper rim 12 .

The second section 11 is further shown to extend a second distance T3 along the third direction C . In the example of the figures 1A and IB the second distance T3 remains substantially constant along the fourth direction D .

For each one of the protrusion 15a, 15b, the first sections 10 , 10 ' extend substantially fully between the circumferential upper rim 12 and the circumferential interface 9, and extend even further down to merge with the second section 11 . As schematically shown in figure IB, where the first section 10 , 10 ' merge with the second section 11 the edges of the protrusions 15a, 15b are rounded .

As schematically indicated in figure 1C, each of the protrusions 15a, 15b have an approximately rectangular cross-sectional profile .

Due to the protrusions 15a, 15b, a first container 1 according to the example in the figures 1A - 1C, has a dif ferent heat transfer rate at least when compared to a second container without particular measures for increasing or decreasing a heat transfer rate from the treatment unit to the food product in the second container, or a second container comprising a thermally insulating layer .

Figure ID schematically shows an arrangement of two containers 1 , 1 ' arranged adj acent to each other . Even when the containers 1 , 1 ' , in particular when the protrusions 15a, 15b, of the first container 1 are arranged substantially against the protrusions 15a' , 15b' , of the second container 1' and are not spaced apart, a heat transfer medium of a food treatment unit can still flow in a substantially vertical direction in between the adjacent containers 1, 1' of the present invention. The protrusions 15a, 15b and 15a', 15b' on the side wall 6, 6' provide a flow path in between ad acent protrusions 15a, 15b and 15a' , 15b' that allows a substantial vertical flow of the heat transfer medium along the side wall 6, 6' and along the protrusions 15a, 15b and 15a' , 15b' of the container 1, 1' of the invention and provides an improved heat transfer between the heat transfer medium and the container 1, 1' of the present invention.

As schematically shown in figure ID, also the short side walls 66, 66' at a head end of the containers 1, 1' may be provided with protrusions 15c, 15c' .

Figure IE schematically shows that the protrusions of one of the side walls 6, 6' of the plurality of side walls form a subset SS of the plurality of protrusions. A center CSS of the subset SS of protrusions is arranged shifted A and spaced apart from a center CSW of said side wall 6. The subset SS of protrusions are arranged asymmetrical on the corresponding side wall 6, 6' . This asymmetric or shifted arrangement of the plurality of protrusions on the side wall 6, 6' , is preferably configured to provide that the protrusions at adjacent side of two adjacent containers 1, 1' , wherein one of said two adjacent containers 1' is turned 180 degrees around a center point CBW of the bottom wall 4' with respect to the other one of said two adjacent containers 1, can be arranged in a combed or meshed fashion; a protrusion 15a of one of the two adjacent containers 1 is arranged in between two adjacent protrusion 15a', 15b' of the other one of the two adjacent containers 1' . This allows to arranged the adjacent containers 1, 1' even more close to each other, while still providing a flow path in between adjacent containers 1, 1' that allows a substantial vertical flow of the heat transfer medium along the side walls 6, 6' and protrusions 15a, 15b, and 15a', 15b' of the adjacent containers 1, 1' of the invention. Figure 2A schematically shows a top view of a second example of a container 1" of the present invention, wherein the protrusions 15a", 15b" of one side wall 6" of the container 1" are arranged staggered with respect to the protrusions 15c" of a side wall 6" opposite to said one side wall 6" . In other words , one of the protrusions 15c" of said plurality of protrusions is arranged in a virtual plane VP, which virtual plane VP intersect the side wall 6" at an opposite side of the container 1" opposite to the position of said one protrusion 15c" , which intersection is arranged in between two adj acent protrusions 15a" , 15b" at said opposite side . Said virtual plane VP is also spaced apart from said two ad acent protrusions 15a", 15b" at said opposite side . As schematically shown in figure 2A, essentially all protrusions of one side are out of line with the protrusions of the side opposite to the one side . Due to the staggered arrangement of the protrusions 15a" , 15b" and 15c" at opposite side walls 6" of the container 1" , the protrusions 15a", 15b" and 15c" at adj acent sides of two adj acent containers 1" as shown in figure 2B can be arranged in a combed or meshed fashion . A rotation as in the example of figure IE is not necessary . Also in the situation of figure 2B, a protrusion 15c" of one of the two adj acent containers 1" is arranged in between two adj acent protrusions 15a", 15b" of the other one of the two adj acent containers 1" . This also allows to arranged the adj acent containers 1" closer to each other, while still providing a flow path in between adj acent containers 1" that allows a substantial vertical flow of the heat transfer medium along the side walls 6" and the protrusions 15a" , 15b" and 15c" of the adj acent containers 1" of the invention .

Figures 3A - 3C show a third example of a container 20 according to the invention and/or for use in a method and/or an assembly according to the invention . The features of the container 20 substantially similar to features of the container 1 as illustrated in the figures 1A - 1C, are provided with the same reference signs . Figure 3C corresponds to a cross-section along plane I I IB - I I IB shown in the figures 3A and 3C, and figure 3C corresponds to a top view along plane I I IC - I I IC shown in figure 3B . The container 20 as shown in the figures 3A - 3C dif fers from the container 1 as shown in the figures 1A - 1C in that the plurality of protrusions 15a, 15b have an alternative geometry . The container 20 comprises a plurality of protrusions 15a, 15b, wherein each of the protrusions 15a, 15b comprise first sections 10 , 10 ' and a second section 11 . The second section 11 which protrudes from the bottom wall 3 of the container 20 is substantially similar to the first example shown in the figures 1A - 1C . The container 20 according to this second example comprises first sections 10 , 10 ' having an approximately triangular shape .

Referring especially to the figure 3B, the first sections 10 , 10 ' are shown to extend perpendicularly outwards from the outer surface 8 of the side wall 6 along a first direction A, A' . The first sections 10 , 10 ' further extend along a second direction B, B' substantially perpendicular to the first direction A, A' . The second direction B, B' is shown to be substantially parallel to the outer surface 8 of the side wall 6 of the container 20 . The first sections 10 , 10 ' extend along the first direction A, A' with a first distance Tl , T2 , wherein the first distance Tl , T2 decreases with an increasing distance from the circumferential interface 9. Compared to the figures 1A - 1C however, the first distance Tl , T2 decreases substantially stronger . Furthermore , the first distance Tl of the first section 10 is shown to be close to zero near the circumferential upper rim 12 . Due to the shape of the first section 10 , the first section 10 is configured to specifically provide a higher rate of heat transfer towards a bottom portion of the side wall 6 compared to a top portion of the side wall 6 .

Figure 3D schematically shows a top view of a alternative third example of a container 20 ' of the present invention, wherein the protrusions 15a' , 15b' of one side wall 6 ' of the container 20 ' are arranged staggered with respect to the protrusions 15c' of a side wall 6' opposite to said one side wall 6 ' . In other words , one of the protrusions 15c' of said plurality of protrusions is arranged in a virtual plane VP, which virtual plane VP intersect the side wall 6 ' at an opposite side of the container 20 ' opposite to the position of said one protrusion 15c' , which intersection is arranged in between two adj acent protrusions 15a' , 15b' at said opposite side . Said virtual plane VP is also spaced apart from said two ad acent protrusions 15a' , 15b' at said opposite side . As schematically shown in figure 3D, essentially all protrusions of one side are out of line with the protrusions of the side opposite to the one side . Due to the staggered arrangement of the protrusions 15a' , 15b' and 15c' at opposite side walls 6' of the container 20 ' , the protrusions 15a' , 15b' and 15c' at adj acent sides of two adj acent containers 20 ' can be arranged in a combed or meshed fashion .

Figures 4A and 4B each show a cross-section of an alternative container 30 , 35. The features of the containers 30 , 35 which are substantially similar to features of the container 1 as illustrated in the figures 1A - 1C, are provided with the same reference signs . The figures 3A and 3B substantially correspond to a similar cross-section along the plane IB - IB of figure 1A, but for dif ferent examples of a container according to the invention . The containers 30 , 35 shown in the figures 3A and 3B dif fer from the container

I of figure 1A in that the plurality of protrusions 15a, 15b have an alternative geometry .

Figure 4A shows a fourth example of a container 30 according to the invention and/or for use in a method and/or an assembly according to the invention, wherein the container 30 comprises first sections 10 , 10 ' and a second section 11 . The second section 11 of the container 30 according to this third example is substantially similar to the second section

I I of the container 1 according to the first example as shown in the figure 1A. However, the first sections 10 , 10 ' of the container 30 are di fferent and are configured to extend only partially between the circumferential upper rim 12 and the circumferential interface 9. In the fourth example of figure 4A, the first sections 10 , 10 ' extend approximately 25% of a distance between the upper rim 12 and the circumferential interface 9. The first sections 10 , 10 ' of the container 30 extend along the first direction A, A' with a first distance Tl , T2 , wherein the first distance Tl , T2 decreases sharply with an increasing distance from the circumferential interface 9. The plurality of protrusions 15a are configured to especially provide an increased rate of heat transfer near a bottom portion and/or at the bottom wall 3 of the container 30 .

Figure 4B shows a fifth example of a container 35 according to the invention and/or for use in a method and/or an assembly according to the invention, wherein the container 35 has only first sections 10 , 10 ' that extend along the side wall 6 , and does not have a second section 11 that extends along the bottom wall 3 . In the fifth example of figure 4B, the first sections 10 , 10 ' extend along the complete distance between the upper rim 12 and the circumferential interface 9. The first sections 10 , 10 ' of the container 35 extend along the first direction A, A' with a first distance Tl , T2 , wherein the first distance Tl , T2 is substantially constant with an increasing distance from the upper rim. Only near the circumferential interface 9 this distance decreases to provide a rounded distal edge 16 . The plurality of protrusions 15a are configured to especially provide an increased rate of heat trans fer through the side walls 6 of the container 35.

Figure 5A shows a top view of a sixth example of a container 40 according to the invention and/or for use in a method and/or an assembly according to the invention . The features of the container 40 substantially similar to features of the container 1 as illustrated in the figures 1A - 1C, are provided with the same reference signs . The container 40 as shown in the figure 5A dif fers from the container 1 as shown in the figures 1A - 1C in that the plurality of protrusions 15a, 15b have an alternative cross- sectional geometry . As shown in figure 5A, the first sections 10 , 10 ' each comprises the base portion BP and the tip portion TP . The base portion BP connects the respective first sections 10 , 10 ' to the outer surface 8 of the side wall 6 . The tip portion TP is located at a side of the first section 10 that faces away from the base portion BP in particular along the first direction A, A' . While in the container 1 according to the first example in the figures 1A - 1C, the first portions 10 have a substantially rectangular cross-section, the sixth example of figure 5A comprises first sections 10 having a width W that decreases with increasing distance from the side wall 6. In the example of the figure 5A, the first sections 10 have a substantially triangular cross-sectional profile, where the base of the triangle is positioned at the side wall 6 and the tip of the triangle is at the tip portion TP .

Alternatively, the first section 10 may have a cross-sectional profile that is substantially trapezium or concave parabolic in shape . Although not shown in the figure 5A, the container 40 may comprise second sections which are connected to the outer surface of bottom wall , opposite to the inner surface 4 of the bottom wall , which second sections may have the same or a similar alternative cross-sectional geometry as the first sections 10 .

Figure 5B schematically shows a top view of an alternative sixth example of a container 40 ' of the present invention, wherein the protrusions 15a' , 15b' of one side wall 6 ' of the container 40 ' are arranged staggered with respect to the protrusions 15c' of a side wall 6' opposite to said one side wall 6 ' . In other words , one of the protrusions 15c' of said plurality of protrusions is arranged in a virtual plane VP, which virtual plane VP intersect the side wall 6 ' at an opposite side of the container 40 ' opposite to the position of said one protrusion 15c' , which intersection is arranged in between two adj acent protrusions 15a' , 15b' at said opposite side . Said virtual plane VP is also spaced apart from said two ad acent protrusions 15a' , 15b' at said opposite side . As schematically shown in figure 5B, essentially all protrusions of one side are out of line with the protrusions of the side opposite to the one side . Due to the staggered arrangement of the protrusions 15a' , 15b' and 15c' at opposite side walls 6' of the container 40 ' , the protrusions 15a' , 15b' and 15c' at adj acent sides of two ad acent containers 40 ' can be arranged in a combed or meshed fashion .

Figure 6 shows a seventh example of a container 50 according to the invention and/or for use in a method and/or an assembly according to the invention . The container 50 comprises a bottom part that is substantially equal to the container 1 according to the first example as shown in the figures 1A - 1C and as described above .

In addition, the container 50 further comprises a top cover 51 , which is configured to be arranged on top of the upper rim 12 of the side wall 6 such that a food product in the container 50 is substantially fully enclosed . The top cover 51 comprises an inner portion and an outer surface 53 . The inner portion faces towards the cavity inside container 50 , and the outer surface 53 faces away from this cavity .

As schematically shown in figure 6 , the top cover 51 comprises a further plurality of protrusions 52a, 52b, which connect to and extend outward from the outer surface 53 of the top cover 51 . The further plurality of protrusions 52a, 52b are substantially similar to the protrusions 15a, 15b of the container 50 . The plurality of protrusions 52a, 52b are configured to, at least locally, increase a surface area of the outer surface 53 of the top cover 51 of the container 50 . Each of the protrusions 52a, 52b extend perpendicularly outwards from the outer surface 53 along the fourth direction D ' . Each of the protrusions 52a, 52b further extends along a fi fth direction E substantially perpendicular to the fourth direction D' . Furthermore , each of the protrusions 52a, 52b are spaced apart along a third direction C with a second spacing S2 . In the example of the figure 6, the second spacing S2 is substantially constant between each of the plurality of protrusions 52a, 52b, and is substantially equal to the first spacing SI between each of the plurality of protrusions 15a, 15b of the lower part .

Figures 7A and 7B each shows an example, partly in cross section, of a container 60 , 65 for use in a method and/or assembly according to the invention . Each of the containers 60 , 65 comprise a side wall 6 and a bottom wall 3 . The bottom wall 3 comprises an inner surface 4 and an outer surface 5, and the side wall 6 comprises an inner surface 7 and an outer surface 8 . The containers 60 , 65 shown in the figures 7A and 7B are each configured to decrease a rate of heat transfer through the respective side walls 6 and bottom walls 3 . In the example of the figures 7A and 7B, the containers 60 , 65 have a substantially smooth outer surface and a substantially smooth inner surface . The containers 60 , 65 are configured for holding food products 2 at least during the preparation of said food product 2 in a food treatment unit .

Figure 7A shows a seventh example of a container 60 for use in a method and/or an assembly according to the invention . The container 60 comprises a thermally insulating layer 61 , 62 that extends between the inner surface 7 and outer surface 8 of the side wall 6, and the inner surface 4 and the outer portion 4 of the bottom wall 3 . The thermally insulating layer 61 , 62 comprises a material with a lower thermal conductivity than a material of the inner and/or outer portions 4 , 5 , 7 , 8 of the bottom wall 3 and/or sidewall 6 . Preferably the thermally insulating layer 61 , 62 comprises air . As schematically shown in figure 7A, the thermally insulating layer 61 that extends between the inner surface 7 and the outer surface 8 of the side wall 6 comprises a first thickness DI , wherein said first thickness DI increases with an increasing distance from the upper rim 12 towards the bottom wall 3 . As a result, the first thickness DI of the thermally insulating layer 61 is less near the circumferential upper rim 12 compared to near the bottom wall 3 . Furthermore , the insulating layer 62 which extends between the inner surface 4 and outer surface 5 of the bottom wall 3 has a substantially constant thickness D2 . The inner surface 4 of the bottom wall 3 and inner surface 7 of the side wall

6 together form a cavity configured for holding food products 2 . The container 60 is preferably of an unitary construction, manufactured by means of , for example, 3D printing techniques .

Figure 7B shows an eighth example of a container 65 for use in a method and/or an assembly according to the invention . The container 65 further comprises a thermally insulating layer 61 , 62 that extends between the inner surface

7 and outer surface 8 of the side wall 6, and the inner surface 4 and the outer portion 4 of the bottom wall 3 . The thermally insulating layer 61 , 62 comprises a material with a lower thermal conductivity than a material of the inner and/or outer portions 4 , 5, 7 , 8 of the bottom wall 3 and/or sidewall 6. Preferably the thermally insulating layer 61 , 62 comprises air . In contrast with the seventh example as shown in figure 7A, the thermally insulating layer 61 , 62 of the container 65 has a substantially constant thickness D3 between both the inner and outer portions 7 , 8 of the side wall 6 and the inner and outer portions 4 , 5 of the bottom wall 3 . The inner surface 4 of the bottom wall 3 and inner surface 7 of the side wall 6 together form a cavity configured for holding food products 2 . The container 65 according to the eighth example of figure 6B is assembled out of two single walled containers placed inside one another . Preferably a wall thickness of each single walled container is reduced such that the overall weight of the container 65 is comparable with a weight of a conventional single walled container .

Figure 8 shows an assembly 70 that comprises a food treatment unit 71 configured for preparing food products . The food treatment unit 71 in the example of the figure 7 is an oven, in particular a tunnel oven for cooking or baking food products .

The food treatment unit 71 comprises a conveyor 72 configured to transport food products 2 in a transport direction T through the food treatment unit 71 . Figure 8 further shows a plurality of holders 73a - 76a each configured for holding a plurality of containers 73b - 76b . The figure shows a first holder 73a, a second holder 74a, third holder 75a and a fourth holder 76a each respectively containing six first containers 73b, second containers 74b, third containers 75b and conventional containers 76b . Each of the first containers 73b, second containers 74b, third containers 75b and conventional containers 76b are respectively filled with a first food product , a second food product, a third food product and a fourth food product, wherein each respective food product has an associated recipe . It is noted that, a recipe is considered to comprise at least a weight , composition and dimensions , and the baking conditions of the associated food product . The treatment unit 71 is configured to maintain a set of substantially constant preparation parameters , such as a constant temperature and a constant conveying speed of the conveyor 72 , during the preparation of the food products .

The first containers 73b and the second containers 74b each comprise a plurality of protrusions 73c, 74c, substantially similar to, for example, the container 1 shown the figures 1A - 1C .

The third containers 75b each comprise a thermally insulating layer, substantially similar to, for example, the containers 60 , 65 as shown in the figures 7A or 7B .

The conventional containers 76b are each containers that have neither protrusions nor thermally insulated layers .

The oven 71 in this example is operating at a preset oven temperature , which is suitable for the cooking or baking of food products with a certain recipe in a conventional container 76b .

The third containers 75b are configured to provide a lower rate of heat trans fer through the side walls and/or the bottom walls , in order to allow preparation of the food product inside each of the containers 75b which would otherwise require preparation, for example , at an oven temperature which is lower than the current oven temperature .

The first containers 73b and the second containers 74b are configured to provide an increased rate of heat transfer through the side walls and/or the bottom walls , in order to allow preparation of food products inside each of the containers 73b, 74b, which would otherwise require preparation, for example, at an oven temperature which is higher than the current oven temperature . In this example, the first containers 73b are configured to provide a higher rate of heat transfer than the second container 74b, because the protrusions 73c of the first container 73b extend further outward than the protrusion 74c of the second container 74b . Accordingly, the first containers 73b allow preparation of food products inside each of the containers 73b, which would otherwise require preparation, for example , at an oven temperature which is higher than an oven temperature which would otherwise be required for the preparation of the food products in the second container 74b .

Accordingly, the assembly according to the present invention allows to prepare food products of different recipes , in particular different recipes of tin bread, which would require preparation at dif ferent oven temperatures , in the same oven and under substantially the same oven conditions , such as baking temperature in the oven or transportation speed through the oven .

Figure 9A illustrates a set of method steps for preparing food products , preferably breads , in a food treatment unit . The method comprises the following steps , preferably performed subsequently :

801 providing a plurality of containers , wherein at least one of said plurality of containers is a container according to the first aspect of the invention or an embodiment thereof as described above,

802 providing a food product with a first recipe in each of said containers ,

803 placing the containers with the food product in the treatment unit for subj ecting them to a treatment temperature in said treatment unit .

Figure 9B further illustrates an alternative method, wherein the method further provides the following steps :

901 providing a plurality of first and second containers , wherein at least each of the first containers is a container according to the first aspect of the invention or an embodiment thereof as described above, wherein the side wall and/or the bottom wall of the first container are/ is configured to provide a dif ferent heat transfer rate at substantially the same treatment conditions in the treatment unit compared to the heat transfer rate of the second container,

902 providing a first food product with a first recipe in a first container,

903 providing a second food product with a second recipe in a second container, and

904 preparing the first food product and the second food product in the food treatment unit at substantially the same food treatment conditions .

Figure 9C further illustrates a further alternative method, wherein the method further comprises the following steps , performed before the step of preparing the first and second food products :

905 providing a first holder configured for holding a plurality of first containers ,

906 arranging a plurality of first containers in the first holder,

907 providing a second holder configured for holding a plurality of second containers ,

908 arranging a plurality of second containers in the second holder 808 ,

902 providing a first food product with a first recipe in a first container,

903 providing a second food product with a second recipe in a second container, and

904 preparing the first food product and the second food product in the food treatment unit at substantially the same food treatment conditions .

It is to be understood that the above description is included to illustrate the operation of the preferred embodiments and is not meant to limit the scope of the invention . From the above discussion, many variations will be apparent to one skilled in the art that would yet be encompassed by the scope of the present invention .

In summary, the invention relates to a container, an assembly and a method for preparing food products in a treatment unit . The container comprises a plurality of protrusions or ribs that extend outwards from the side wall , and in a direction substantially perpendicular to the bottom wall . Preferably, the protrusions are configured such that the protrusions of adj acent containers can mesh . The assembly comprises the treatment unit and a set of containers . The set of containers comprises first containers and second containers , wherein the first containers are containers according to the invention . The side wall and/or the bottom wall of the first/second container is configured to provide a first/ second heat transfer rate between a first/second food product in the first/second container and the treatment unit, wherein, at substantially the same treatment conditions in the treatment unit, the first heat transfer rate is di fferent from the second heat transfer rate .