DE1266702B - Machine for the automatic production of tubular hollow baked goods - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Int. Cl .:

A21c

German class: 2b -16/01

Number: 1266 702

File number: B 85515III / 2 b

Filing date: January 24, 1966

Opening day: April 25, 1968

The invention relates to a machine for the production of hollow baked goods from very thin baked goods Dough sheets 0.3 to 0.5 mm thick and above, with a high sugar content and added caramel. Hollow pastries of this type usually consist of 160 to 200 mm long, thin tubes with a 10 to 15 mm in diameter, rolled from crispy, sweet, golden-brown baked flakes of dough. These are served with ice cream and whipped cream. They are also very filled with cream or foam desired. In recent years the demand, not least from tourism and the Export of this special product of Austrian quality, increased immensely, so that the production too runs through the winter in order to meet at least some of the incoming orders because the production takes place according to inefficient methods.

So far, this hollow pastry has been rolled by hand. Only machines that feed the dough between the heating plates and the raising and lowering of the upper heating plates support the laborious and time-consuming manual work.

The major shortcomings of this process are the ability to absorb the wafer-thin ones heated up to 180 ° C Dough sheets after baking with bare hands and rolling them over a thin steel rod, furthermore, the stripping of the hot roller from the steel rod over which it was rolled.

The steel bars often need to be cooled or changed. The described handles can only be used in be carried out in a great hurry, as on the one hand due to the high temperature of the baked goods a prolonged contact is impossible, on the other hand the baked dough sheet due to its high sugar content even if it cools down a little, it hardens immediately and can no longer be rolled. It requires great skill in this work. Due to the heat exposure, the workers must are often replaced, therefore large personnel costs.

A high percentage of rejects and a difference in quality, which is due to unequal skill the labor force can be traced back to the manufacturing method described do not exclude. Automatic production is also more hygienic. The object of the invention is it, with little personnel, time and energy expenditure, a multiple of the previously produced amount of goods automatically and cheaply to produce in perfect quality.

The invention consists in that when using two heating plates, between the dough-machine for the automatic production of
tubular! Hollow pastries

Applicant:

Johann Barthel, Vienna

Representative:

Dipl.-Phys. Dr. W. Junius, patent attorney,
3000 Hanover, Abbestr. 20th

Named as inventor:
Johann Barthel, Vienna

is splashed, the thus baked dough sheets are rolled up by the rolling elements described below will.

An embodiment of the hollow pastry machine according to the invention is shown in the drawings and in set out in the description.

F i g. 1 shows the hollow pastry rolling machine in a three-dimensional representation;

F i g. 2 shows a hot plate swivel with a motor in a side view;

Figs. 3, 4 and 5 illustrate rolling elements, of which F i g. 3 a pneumatic rolling element, FIG. 4 a combined pneumatic-mechanical rolling element Functionality and F i g. 5 shows a rolling element of the same type with a lancet arm.

The hollow pastry rolling machine consists of a box 1, which is made of enamelled sheet steel, aluminum or stainless steel sheet. On the rectangular surface of the box 1 are rectangular heating plates 2 arranged in two rows.

On both sides of the box 1, the heating plate pivot shaft 3 is mounted, on which the heating plate pivot with the heating plate upper parts 2a pivotably mounted after both rows of heating plates is. Between the heating plates 2 there are inclined slideways 5, in which the finished rollers to the packaging equipment not described here. On the two long sides of the Box 1 are each an endless chain 6 on the vertical surfaces, over which the rolling elements 7 are driven via chain wheels 8 made of plastic, attached. The vertical distance of the rolling elements 7 of the heating plate 2 is through one of the

809 540/1

3 4

Height adjustable according to the adjustable profile rail 9. by time switch from the associated electric motor 26 The supply of the rolling elements 7 with vacuum to be pulled up. When pulling up the heating plate suction and with compressed air to loosen the hollow swivel 4, the valves for the negative pressure are released by the rolling element 7 and for cooling the and. The 5 element motor 15 switched on. After the first hoses 11, pressure or negative pressure lead occasionally revolutions -the rolling element 7 is from- first into the rolling elements 7 to 7 b. The hoses 12 guide the rolling element 7, depending on the speed, once on the outside only compressed air into the ring nozzle 13 of the rolling elements 7, and once on the outside on the right by a switch which serves to cool the rolled hollow baked goods. The lever is switched from vacuum to compressed air. On the short sides of the box 1 there is a conical end of the movement space is the compressed air valve solenl4, on which an electric motor 15 is mounted to drive the ring nozzle 13 with cooling air over the link chain 6, in which the supply is used the hollow pastries engage to drive wheels 8 of the rolling elements 7 before being stripped. A chain tensioner is to be avoided on the cool console 14, which lies opposite in order to avoid subsequent distortion. At the same time the roll is stripped off and fixed 16. Furthermore, the air supply into the ring nozzle 13 is prevented on the narrow sides 15, and an electric motor 17 for driving the box 1 is fastened when the rolling element motor 16 of the dough injection arm 18 is switched off. In each of these, the injection motor 17 is switched on, so that the electric motor used in the machine carries a chain return to strip off the hollow baked goods. At the end drive wheel 8 cc. The link chains are guided over the baking time when the entire heating space goes up and are each ao plate swivel 4 from the opposite opposite to the drive wheel of the Ε motor through the heating plate row of the process by dough injection chain tensioner 16 movably mounted. Repeated in the chain. With each movement of the dough injection 6 a , the dough pump 19 still intervenes, which the arms 18 the heating plates 2 through the rag viscous dough mass from the container 20 through the 30 coated with dissolving wax. The dough mass can be injected with the dough injection arm 18 onto the heating plates 2, 25 can be added while the machine is running. The electrical while the dough injection arm 18 in the direction of trisch operated rolling elements 7, which moves on their rolling element drive sides. After the roll circumference along its entire length holes 31 with process, the air stream cooled hollow will have small diameters through which a pastry from the back to its starting position - negative pressure (vacuum) - the baked, hot, going dough injection arm 18 from the Rollelemen- 30 sucks plastically deformable dough sheets, form th 7 in the slideways 5 striped. Both narrow-the most important parts of the machine. The sides adhering in this way and both broad sides are provided with the same dimensions. Dough sheets are provided after one rotation of the roll parts. The front is through two elements 7 once the sheet of dough is provided around the um-doors 21 and 21a. On the door 21, at the start of the tubular rod 32 of the rolling element 7 to 7b, there is a temperature scale which is thermoelectrically rolled and thus prevents slipping; see switch 22. A step switch 23 for on is solved by switching the heating plates 2 instead of suction pressure into the tubular rod and a control lamp 32 of the rolling element 7 is blown, which makes it visible whether the device is switched on and speaking to the rolled dough material are also attached to the door 21. In order to prevent the dough sheet from being drawn into the inside of the box, there is a cooling element 25, 40 to prevent bores and smooth stripping which, by cooling the dough mass, prevents the finished hollow pastry from spoiling at the end of the roll front. The heating plate swivel 4 ganges after it is made possible by an annular nozzle 13 with an electric motor 26 on whose axis 27 compressed air was cooled. The Rolleine cable reel 28 is attached, driven. A rope element 7 consists of the tubular rod 32 with suction-29, which is attached to both wings and on the cable reel 45 bores 31, from a standing ring nozzle 13 with 28 of the heating plate swivel 4, connection 33, from which cooling air is blown, is a through the fixed connection 34 for the common suction and pressure screwed electric motor 26 on the heating plate swivel shaft 3, once rolled up on the left and once line for receiving the dough sheet and on the right, and lowers and lifts the wings of the loosening of the hollow pastries and a gear 8 heating plate swivel 4 at timely intervals. 50 made of plastic in order to guarantee a noiseless drive. In order to meet all requirements, the machine runs in the following order. The den and baked goods with different assembly heating plates 2 and 2 α can be processed by hand with setting, further RoIleinem step switch 23 were switched on. These Mtia-elements evolved. In addition to the tive shifting process described above, the entire 55 pneumatic rolling element 7, in turn, puts the combination rail into operation. The appropriate temperature is th pneumatic-mechanical rolling elements 7 α and monitored by a thermoelectric switch, 7 b (F i g. 4 and 5 of the drawing), which is controlled by and. If the heating plates 2 and la have reached the suction effect, mechanical receiving cone 35 operating temperature, will have a use. The receiving cones 35 protrude from the thermoelectric switch, the dough feeder is connected a few tenths of a millimeter from the tubular rod 32. After the dough injection is finished. When rolling over the plastically deformable sheet of dough baked by the injection nozzles 40 on the injection arm 18, it is carried along by the receiving cones 35 penetrating at the end of the movement space of the dough and the injection arm 18 actuates an overrun switch which can be sucked in very easily. In some, the drive motor 17 turns off. With 65 types of dough, the mechanics can be used without suction. The second switch will be the electric motor 26 of the heating. To the receiving cone 35 after some plate swivel 4 set in motion. After turning them in again, these are to be positioned following the baking time, the hot plate swivel 4 is arranged ...

In the tubular rod 32, which is closed at its front end, there is a hook tube 36 which can be easily moved. On the hook tube 36, perpendicular to the longitudinal axis of the same, there are bores in which springs 37 are located. On one side of these bores, the spring 37 is limited by a ball 38, at the other end there is a receiving cone 35. At the outer end, the hook ear 36, which rotates with the tubular rod 32, protrudes. At its end, a lever 39 is fastened at a right angle, and after every half turn the hook tube 36 is rotated by 180 ° by a stop via lever 39. As a result, the receiving cones 35, which yield resiliently in the bores, are pressed in. In place of the receiving cones 35, the balls 38 now appear, which press themselves resiliently into the bores initially occupied by the receiving cones and thus prevent the still plastic sheet of dough from being drawn in at these points. At the end of the movement space ao of the rolling elements 7, the hook tube 36 is rotated again by running against a stop, and instead of the balls 38 there are again the receiving cones 35, which protrude over the bore. As a result of this construction, the tubular rods 32 are always surmounted by receiving cones 35 at the beginning of the rolling processes. During the rest of the work, the bores are closed by balls 38 to enable the hollow baked goods to be pulled off. In order to be able to pick up particularly sticky types of dough, the rolling element 7 & ( Fig. 5) was constructed, which is mounted parallel to the tubular rod 32 and, in addition to the receiving cones 35 and the suction effect, extends a lancet arm at the beginning of the rolling process, which extends the dough watt solves. The lancet arm 41 is extended by the spring 42, caught by cams on the profile rail 9. All of the rolling elements 7 to 7b are interchangeable with one and the same machine. There is no idle movement on this machine. Every movement is linked to an operation.

Claims (3)

Claim: 1. Machine for the production of tubular! Hollow baked goods by baking dough injected between two heating plates, characterized in that each pair of heating plates (2 and 2 a) is assigned a rolling element (7, 7 a, 7 b) provided on the side of the heating plates, which consists of a closed end with holes and by a flexible hose or the like on the one hand to a vacuum line (11) and on the other hand to an overpressure line (12) alternately switchably connected tubular rod (32) which, after the dough has baked completely, rolls over after the heating plate (2a) has been lifted off the sheet of dough is guided and lifts and rolls up through the holes in the tubular rod. 2. Machine according to claim 1, characterized in that the tubular rod (32) at his Scope with mechanical devices, such as retractable cones (35) or extendable lancet arms (41) for easier picking up of the sheet of dough from the Heating plate is provided. 3. Machine according to claim 1 and 2, characterized in that the tubular rod (32) of the rolling element (7 to 7 b) is alternately supplied with negative pressure and positive pressure during a rolling movement. 1 sheet of drawings 809 540/1 4.68 © Bundesdruckerei Berlin