GB1274863A - Machine for forming potato dough pieces for fat frying - Google Patents
Machine for forming potato dough pieces for fat fryingInfo
- Publication number
- GB1274863A GB1274863A GB20438/68A GB2043868A GB1274863A GB 1274863 A GB1274863 A GB 1274863A GB 20438/68 A GB20438/68 A GB 20438/68A GB 2043868 A GB2043868 A GB 2043868A GB 1274863 A GB1274863 A GB 1274863A
- Authority
- GB
- United Kingdom
- Prior art keywords
- plunger
- wires
- chamber
- extrusion
- printed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
- B01J2/20—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by expressing the material, e.g. through sieves and fragmenting the extruded length
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
1,274,863. Moulding French fry potato bodies. AMERICAN POTATO CO. 30 April, 1969 [30 April, 1968], No. 20438/68. Heading B5A. [Also in Division A2] French-fry potato bodies F are formed from a water reconstituted dried potato dough D which is intermittently extruded through spaced parallel wires 54, and then cut by smaller wires 58, which are located beneath and parallel to the wires 58 during the extrusion, and are displaced parallel to the plane of the wires 54. In a manually actuated apparatus, Fig. 1, a polyethylene bag 19, containing the dough D, is located at the open end thereof between plates 25, 26 and the closed end, which passes through a gap 30 in an extrusion plunger 28, is gripped by a cross-member 22. The extrusion plunger 28 is intermittently advanced to squeeze the bag 1a and extrude the bodies F, by a rack-and-pinion drive 34, 36, the pinion shaft whereof is rotated by a toothed wheel 39 thereon which is intermittently engaged by 180 degrees spaced apart pegs, e.g. 41b, of a disc 42 on a hand crank 50 rotated shaft 40, reverse movement of plunger 28 being prevented by a manually actuated pawl (43), Fig. 2 (not printed), which engages a tooth 39. The wires 58 are mounted in a frame 57 which slidingly engages within a frame supporting the wires 54 and which is reciprocated, at a follower frame 63 connected thereto, by a cam (65), Fig. 4 (not printed), on a shaft 66 which is constantly rotated by a bevel drive 67 from the shaft 40. The configuration of the cam (65) produces a dwell in the motion of the wires 58 during the extrusion and a reciprocatory cutting displacement into alignment with the next but one of the wires 54, the displacement in each direction being intermediate an extrusion whereby the bodies F are cut by a single action. In an alternative embodiment, Fig. 7, wherein the working parts are automatically driven from a reversible motor 94 actuated through a control circuit, a cylindrical extrusion chamber H is disposed horizontally, or at a slight inclination, and is provided with similar wires in a frame 206, through which the dough is extruded, and with similar cutting wires in a frame 216 similarly reciprocated, via a pinion drive 96 through an electromagnetic clutch 95. The frames 206 and 216 are hingedly mounted to facilitate cleaning of chamber H. The dough is extruded by a plunger which is reciprocated, between positions K2 and K1, by the reversible motor- 94, via a Geneva mechanism and rack-and pinion drive 82, 84 to a plunger rod 80. Dry potato particles are metered from a hopper L to the chamber H by a metering device M comprising a cylinder 132, provided with an adjustable volume regulating end wall, which is arcuately rotatable, by a crank drive from a rocker arm 148, between a position to which it is urged by a spring 152 at which an open side thereof is in alignment with the hopper L, and a position in which the open side thereof is aligned with an inlet 112 of the chamber H and to which it is displaced as the end of plunger rod 80 abuts the arm 148 during the movement of the plunger to the retracted K2 position. During movement of the plunger to the K position, water is supplied to inlet 112 in a metered quantity and at a regulated temperature, and the plunger is retained in the K position for a predetermined time, as indicated by a warning light, by a time delay mechanism. Advancement of the plunger from the K to the K 1 position is initiated by a manually operated push-button, but the operational cycle is thereafter automatically controlled by a camshaft 108 actuated electric relay circuit, Fig. 11 (not printed). The plunger includes a resilient seal (234), Fig. 12 (not printed), which is mounted on the plunger rod 80 at a lost-motion connection permitting the ingress of air during the retraction of the plunger, a stepped portion of the chamber H adjacent the inlet 112, or adjacent the wires at the outlet, Fig. 16 (not printed), permitting the expulsion of air entrapped in the chamber. In starting up the apparatus in the alignment shown, a removable plug (200), Fig. 15 (not printed), may be utilized in the chamber H, or an impermeable plate may be inserted between the end of the chamber 4 and the cutting mechanism if the chamber H is vertically aligned. The plunger may be fully advanced to clean the machine at the termination of extrusion.
Priority Applications (13)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB20438/68A GB1274863A (en) | 1968-04-30 | 1968-04-30 | Machine for forming potato dough pieces for fat frying |
DK229469AA DK131415B (en) | 1968-04-30 | 1969-04-25 | Machine for making items for French potatoes from a potato dough. |
DE1921648A DE1921648C3 (en) | 1968-04-30 | 1969-04-28 | Dry agglomerates of cooked and dehydrated potato particles and processes for their manufacture |
CH650469A CH499966A (en) | 1968-04-30 | 1969-04-29 | Process for producing agglomerates of dehydrated potato particles |
BE732275D BE732275A (en) | 1968-04-30 | 1969-04-29 | |
FR6913617A FR2009843A1 (en) | 1968-04-30 | 1969-04-29 | Agglomerates of dehydrated potato particles - rapidly reconstitutable into a paste without physical agitation |
NLAANVRAGE6906580,A NL170490C (en) | 1968-04-30 | 1969-04-29 | PROCESS FOR PREPARING A RECONSTITUTED POTATO PRODUCT AND THE AGGLOMERATES OF DEHYDRATED POTATO PARTICLES SUITABLE FOR THAT, AND THE PRODUCTS PRODUCED, OBTAINED USING THIS PROCESS. |
SE06099/69*A SE359725B (en) | 1968-04-30 | 1969-04-29 | |
CH1612072A CH555649A (en) | 1968-04-30 | 1969-04-29 | APPARATUS FOR THE RECONSTITUTION OF AGGLOMERATES OF DEHYDRATED POTATO PARTICLES INTO A HOMOGENOUS POTATO PASTE. |
CH650569A CH536600A (en) | 1968-04-30 | 1969-04-29 | Double arrangement of parallel aspaced - wires for chipping potatoes |
IE604/69A IE32882B1 (en) | 1968-04-30 | 1969-04-30 | Machine for forming potato dough pieces for fat frying |
JP44032784A JPS4931106B1 (en) | 1968-04-30 | 1969-04-30 | |
IE921/72A IE32883B1 (en) | 1968-04-30 | 1969-04-30 | Apparatus for reconstitution of dehydrated potato |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB20438/68A GB1274863A (en) | 1968-04-30 | 1968-04-30 | Machine for forming potato dough pieces for fat frying |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1274863A true GB1274863A (en) | 1972-05-17 |
Family
ID=10145958
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB20438/68A Expired GB1274863A (en) | 1968-04-30 | 1968-04-30 | Machine for forming potato dough pieces for fat frying |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1274863A (en) |
-
1968
- 1968-04-30 GB GB20438/68A patent/GB1274863A/en not_active Expired
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PCNP | Patent ceased through non-payment of renewal fee |