EP0117457A2 - Storage container for poorly flowable material such as leaven or yeast preparations for the manufacture of bread doughs - Google Patents

Abstract

1. A silo tank for the reception, intermediate storage, possibly processing, and continuous batch delivery of difficultly flowing material, such as leaven phases or yeast mixtures in the manufacture of bread dough, comprising a number of substantially vertically superposed silo segments (38), pairs of which can be brought into flow communication with one another, the individual material batches travelling successively through said segments, and a delivery device (34) disposed after the bottom silo segment, characterised in that the individual silo segments (38) are formed by a plurality of horizontal pivoting bases (36) disposed with vertical spacing inside the substantially rectangular silo tank, the said pivoting bases each consisting of a plurality of flaps (40) simultaneously pivotable from a substantially horizontal closed position to a substantially vertical open position about parallel pivots (42), the width of said flaps as considered perpendicularly to the pivot axis being smaller than twice the height of each silo segment (38) and at least equal to the total width of each pivoting base divided by the number of pivots (42) of each pivoting base (36).

Description

The invention relates to a silo container for receiving, intermediate storage, optionally processing and batch-continuous delivery of poorly flowing material, such as sourdough phases or yeast batches in bread dough production, with a number of essentially vertically stacked silo segments which can be brought into flow connection with one another in pairs and which are successively separated from the individual material batches be hiked through, and one in Connection to the bottom silo segment arranged discharge device.

Liquid leaven phases or yeast batches can be stored in silo containers with valve flaps, which are placed one above the other, or in continuous devices for the corresponding standing time. However, silo containers of this type are not suitable for paste sour, sour dough, swelling pieces or broth pieces if the dough yield is too low and the mass is therefore relatively firm. For this reason, silo containers of the type described above cannot be used in sourdough phases or yeast batches in "shot-water" preparations.

The invention is therefore based on the object of providing a silo container of the type mentioned at the outset, which enables intermediate storage, etc. of materials which are also difficult to flow, such as are to be processed in particular in the preparation of sourdough, for example using the three-stage process.

According to the invention, this object is achieved in a silo container of the generic type in that the individual silo segments are formed by a plurality of horizontal folding bottoms arranged within the essentially rectangular silo container with a vertical spacing, each of which consists of a plurality of tilt axes parallel to one another and essentially horizontal Closed position in an essentially vertical open position there are pivotable flaps, the width of which - seen perpendicular to the tilt axis - is less than twice the height of each silo segment and at least as large as the total width of each flap floor divided by the number of tilt axes of each flap bottom.

It can be provided that the height of the individual silo segments is significantly smaller than the width and length of the flap bottoms.

According to the invention it can further be provided that the width of the individual flaps is smaller than the height of each silo segment.

It can also be proposed according to the invention that the flaps of each flap bottom overlap one another in their closed position.

The invention further provides, if necessary, that the flaps of the individual flap bottoms can be actuated in succession from top to bottom.

A further embodiment of the invention proposes that the flaps can be subjected to a shaking movement in their open position.

Finally, it can also be provided according to the invention that the flaps for cleaning the silo container can be brought into their open position at the same time.

Instead of stacked silos with rotary flap outlets or the like, a rectangular silo container is thus proposed according to the invention, which is divided into silo segments by means of flap bottoms. By opening a flap bottom, the layer of the goods lying on it falls onto the underlying floor, by opening this floor the goods fall onto the bottom floor, etc., so that the flow pattern "first in first out" by precisely moving the flaps in a defined order "is guaranteed. Of course, it is also possible to allow a free zone to pass between individual batches, leaving one silo segment at a time, between the batches. A characteristic dimension of a silo container is, for example, an overall height of approx. 7 m, a width of the individual flap bottoms of 3 m and a length of the individual flap bottoms, viewed in the direction of the tilting axes, of 1 m, each flap bottom or each silo segment then, for example, can be loaded with 500 kg of material, resulting in a total load of 6 t with twelve silo segments.

• Fig. 1 ein Fließschema der üblichen Vollkorn-Sauerteigzubereitung unter Verwendung eines Silobehälters nach der Erfindung;
• Fig. 2 einen Silobehälter nach der Erfindung in perspektivischer Seitenansicht, teilweise geschnitten; und
• Fig. 3 in den Betriebszuständen a) - b) die Klappenböden eines erfindungsgemäßen Silobehälters in verschiedenen Stellungen.

Further features and advantages of the invention result from the following description, in which an exemplary embodiment is explained in detail with reference to the drawing. It shows:

• Figure 1 is a flow diagram of the usual whole grain sourdough preparation using a silo container according to the invention.
• Fig. 2 shows a silo container according to the invention in perspective side view, partially cut; and
• Fig. 3 in the operating states a) - b) the flap bottoms of a silo container according to the invention in different positions.

As can be seen in Fig. 1, the conventional three-stage process for wholegrain sourdough preparation uses three kneaders 10, 12, 14, each of which is dosed with debris (= remaining sourdough), water and grist, with the simple arrow pointing out of the Figure easily visible each means the Anstellgut, the narrow double arrow water and the wide double arrow means shot. Each of the kneaders 10, 12, 14 has a kneading tool 16, 18, 20 which can be rotated about a vertical axis of rotation in the manner indicated by the respective rotary arrow and a Boe nklappe 22, 24, 26 which, when displaced in the direction of the respectively indicated arrow releases a discharge opening. The second kneader 12 is followed by a silo container 28 according to the invention with a discharge screw 30, while the kneader 14 is followed by a second silo container according to the invention 32 with a discharge screw 34.

• Zunächst wird im Kneter 10 ein Sauerteig Stufe I der Teigausbeute 180 hergestellt, der bei kühler Führung 6 - 20 Stunden stehengelassen werden kann. Teile hiervon werden nacheinander im Kneter 12 zu Sauerteig der Stufe II verarbeitet, der mit Ausbeute 170 relativ fest geführt wird. Nach vier bis fünf Stunden werden in exakter Reihenfolge (first in,first out) Teile des Sauerteigs der Stufe II im Kneter zu Sauerteig in der Stufe III verarbeitet, und zwar mit der Teigausbeute 200 und einer höheren Temperatur. Diese Sauerteige der Stufe III werden in exakter Reihenfolge first in, first out im Silobehälter 32 gelagert, dessen erfindungsgemäßer Aufbau ebenso wie derjenige des Silobehälters 28 nachstehend im einzelnen beschrieben wird und der als Zwischenbehälter die chargenkontinuierliche Aufbereitung der einzelnen Sauerteige garantiert.

The whole-grain sourdough is prepared according to the flow diagram described above in the exemplary embodiment shown here in the manner explained below:

• First, in the kneader 10, a sourdough stage I of the dough yield 180 is produced, which can be left to stand for 6-20 hours with cool guidance. Parts of this are successively processed in the kneader 12 to sourdough stage II, which is relatively solid with yield 170. After four to five hours, parts of the stage II sourdough are processed in the kneader to stage III sourdough in an exact order (first in, first out), with the dough yield 200 and a higher temperature. These stage III sourdoughs are stored in exact order first in, first out in the silo container 32, the structure of which is described in detail below, like that of the silo container 28, and which, as an intermediate container, guarantees the batch-continuous preparation of the individual sourdoughs.

• Zunächst wird auf den oberen Klappenboden 36, in Fig. 2 das obere Silosegment 38 unten begrenzend, die entsprechende Materialcharge in der Weise aufgetragen, daß eine Queregalisierung in Richtung des hier wie auch in Fig. 3 a) gezeigten Querpfeiles erfolgt. Dabei ist ohne vorheriges Auswiegen ohne weiteres eine Volumendosierung möglich. Wird nun der obere Klappenboden 36 durch gleichzeitiges Verschwenken aller Klappen 40 in ihrer Offenstellung geöffnet, so fällt die entsprechende Materialcharge auf den nächstunteren Klappenboden 36, usw., wobei sich also durch exaktes Bewegen der Klappen der einzelnen Klappenböden in festgelegter Reihenfolge das Fließschema "first in first out" garantieren läßt. Selbstverständlich kann der Silobehälter dabei mit einem Heiz/Kühlmantel, wie im Stand der Technik bekannt, versehen werden, so daß sich die für die Teigzubereitung jeweils optimalen Betriebsbedingungen einstellen lassen. Ein Beaufschlagen der Klappen mittels einer Rüttelbewegung in der aus Fig. 3 b) beispielsweise ersichtlichen Offenstellung gewährleistet, daß zuverlässig das gesamte _Gut aus dem jeweils darüber liegenden Silosegment 38 in das jeweils darunterliegende Silosegment 40 gelangt. Darüber hinaus ist der Silobehälter auf einfachste Weise zu reinigen, indem alle _Klappenböden geöffnet werden, und zwar durch Hochstellen der einzelnen Klappen 40, wie dies aus Fig. -3 c) ersichtlich ist. Ein besonderer Vorteil besteht darin, daß beim Übertragen der Materialchargen von einem Klappenboden auf den darunterliegenden Klappenboden kein Gasverlust hinsichtlich leichtflüchtiger organischer Säuren (Essigsäurel) entstehen kann, wie dies ansonsten bei der Teigzubereitung nachteilig ist, weil durch die Belegung des darunter- und darüberliegenden Klappenbodens 36 jeweils ein Gasabschluß gewährleistet ist, und zwar nicht nur durch Selbstdichtung mittels des daraufliegenden Materials, sondern auch dadurch, daß eine Neulösung etwa aufsteigender Gase in dem oberhalb des nächsten Klappenbodens befindlichen Material gewährleistet ist. Die geringe Höhe der einzelnen Silosegmente ermöglicht eine sehr geringe Gesamtbauhöhe, ein Vorteil, der insbesondere bei vorhandenen niedrigen Fabrikationsgebäuden zu Buche schlägt. Dadurch, daß sich die einzelnen Klappenböden unter Volumendosierung mit definierten Chargen des aufzubewahrenden Materials belegen lassen, entfällt ein Vorwiegeprozeß. Mittels vollelektronischer Steuerung ist ein chargenkontinuierliches Arbeiten zur Herstellung von beispielsweise natürlich gesäuertem Vollkornsauerteig möglich, wie im übrigen die gesamte Vorrichtung auf leichte Weise automatisier- bzw. automatisch steuerbar ist.

As can now be seen in FIG. 2, the silo container 28 shown there, which has a substantially rectangular cross section in the horizontal direction, is divided into a number of horizontal silo segments 38 by a plurality of flap bottoms 36, the individual flap bottoms 36, as shown in FIG. 3 shows even better, each consist of a number of flaps 40 which are essentially parallel to horizontal tilt axes 42 Lich horizontal position, in which the respective flap bottom is closed and which is reproduced throughout in Fig. 2, can be pivoted into a substantially vertical open position, as shown in Fig. 3 b) the third flap bottom from above. The silo container works in the following way:

• First, the corresponding batch of material is applied to the upper flap bottom 36, delimiting the upper silo segment 38 at the bottom in FIG. 2, in such a way that cross-leveling takes place in the direction of the cross arrow shown here as in FIG. 3 a). In this case, volume metering is readily possible without prior weighing. If the upper flap bottom 36 is now opened by simultaneously pivoting all flaps 40 in their open position, the corresponding batch of material falls on the next bottom flap bottom 36, etc., the flow diagram "first in" thus being determined by precisely moving the flaps of the individual flap bottoms first out ". Of course, the silo container can be provided with a heating / cooling jacket, as known in the prior art, so that the optimum operating conditions for the dough preparation can be set. A pressurizing the flaps by means of a shaking motion in b of Fig. 3), for example, apparent open position ensures that the entire reliable _G ut passes from the respective overlying Silosegment 38 in the respective underlying Silosegment 40th In addition, the silo must be cleaned in a simple manner by all _K opens overlap floors, by raising the individual flaps 40, as can be seen from Fig. -3 c). A particular advantage is that when the material batches are transferred from a flap floor to the flap floor underneath, there can be no gas loss with regard to volatile organic acids (acetic acid), as is otherwise disadvantageous in the preparation of dough, because the flap floor 36 located below and above is occupied in each case a gas seal is guaranteed, not only by self-sealing by means of the material lying thereon, but also by the fact that a new solution of possibly rising gases is ensured in the material located above the next flap bottom. The low height of the individual silo segments enables a very low overall height, an advantage that is particularly noticeable with existing low manufacturing buildings. The fact that the individual flap bottoms can be filled with volumes of defined batches of the material to be stored, eliminates the need for a pre-weighing process. By means of fully electronic control, batch-continuous work for the production of, for example, naturally acidified whole grain sourdough is possible, just as the rest of the device can be easily automated or automatically controlled.

The features of the invention disclosed in the above description, in the drawing and in the claims can be essential both individually and in any combination for realizing the invention in its various embodiments.

Claims (7)

1.Silo containers for receiving, intermediate storage, possibly processing and batch-continuous delivery of poorly flowing material, such as sourdough phases or yeast batches in the production of bread dough, with a number of essentially vertically stacked silo segments which can be brought into flow connection with one another and which are successively traversed by the individual material batches , and a discharge device arranged after the lowermost silo segment, characterized in that the individual silo segments (38) are formed by a plurality of horizontal flap bases (36) arranged within the essentially rectangular silo container with a vertical spacing, each of which consists of a plurality at the same time mutually parallel tilt axes (42) consist of a substantially horizontal closed position in a substantially vertical open position pivotable flaps (40), the width of which - perpendicular to Tilt axis seen - less than twice the height of each silo segment (38) and at least as large as the total width of each flap floor divided by the number of tipping axes (42) of each flap bottom (36). 2. Silo container according to claim 1, characterized in that the height of the individual silo segments (38) is substantially smaller than the width and length of the flap bottoms (36). 3. Silo container according to claim 1 or 2, characterized in that the width of the individual flaps (40) is smaller than the height of each silo segment (38) _- . 4. Silo container according to one of the preceding claims, characterized in that the flaps (40) of each flap bottom (36) overlap one another in their closed position. 5. Silo container according to one of the preceding claims, characterized in that the flaps (40) of the individual flap bottoms (36) can be actuated in succession from top to bottom. 6. Silo container according to one of the preceding claims, characterized in that the flaps (40) can be subjected to a shaking movement in their open position. 7. Silo container according to one of the preceding claims, characterized in that the flaps (40) for cleaning the silo container (28, 32) overall can be brought into their open position simultaneously.

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