JP4173049B2 - Bread dough conveying apparatus and article conveying apparatus - Google Patents

Description

BACKGROUND OF THE INVENTION
The present invention relates to a conveyance technique for bread dough and the like .
[Prior art]
When baking bread, it is generally performed through the following steps.
Knead flour into bread dough,
The bread dough is divided into predetermined amounts,
The bread dough is rolled to make an epidermis,
Intermediate fermentation of the dough,
The bread dough is passed through a conveying path extending obliquely downward from above, and passed between a pair of upper and lower rolling rollers that are set so as to sandwich the conveying path. Long oval sheet-shaped bread dough,
Under the conveyance path, in plan view, on the first belt conveyor that runs horizontally in the same direction, the sheet-like bread dough is received and conveyed,
Discharging the sheet-shaped bread dough onto a second belt conveyor set adjacent to the end of the first belt conveyor and extending in a horizontal direction at a substantially right angle to the first belt conveyor;
The sheet-like bread dough stopped at a predetermined position in the width direction on the second belt conveyor due to friction with the second belt conveyor is curled while being conveyed by the second belt conveyor. Winding around the axis extending in the width direction of the second belt conveyor)
The curled bread dough is sandwiched between the second belt conveyor and pressed by a press plate set at a predetermined interval above the second belt conveyor, and rotated on the bread dough (the central axis of the bread dough wound as described above is The bread dough into a stick-shaped dough,
Fold the rod-shaped bread dough into M or N shape in plan view,
Pack 3 or 4 folded dough in a mold case,
Final fermentation of the bread dough,
The fermented bread dough is placed in an oven and baked (see, for example, Patent Document 1).
The dough is transferred from the first belt conveyer to the second belt conveyer and conveyed when the dough is formed into a sheet by the rolling roller pair, so that the dough on the conveying path (and hence the second belt conveyer) is conveyed. By transferring the gluten of bread dough stretched in the transport direction to a second belt conveyor orthogonal to the first belt conveyor, making the gluten stretch direction of the bread dough perpendicular to the bread dough transport direction, This is because the texture of the baked bread is improved.
[Patent Document 1]
Japanese Patent Publication No. 1-333135 [Problems to be Solved by the Invention]
As described above, the bread dough conveyed by the second belt conveyor is folded into an M shape or an N shape and packed in a mold case. For example, when folded into an M shape, the center of the bread dough is used as a reference. Then, the center and a predetermined part on both sides thereof are bent.
Accordingly, in order to properly fold the bread dough, the bread dough needs to be positioned at a predetermined position in the width direction of the second belt conveyor. However, when transferring from the first belt conveyor to the second belt conveyor, as described above, the bread dough discharged from the end of the first belt conveyor is constant due to friction with the surface of the second belt conveyor and the like. After stopping on the second belt conveyor by the distance, it stops naturally, so the stopping position varies depending on the powder supplied between the second belt conveyor and the bread dough, the viscosity of the bread dough, etc. Therefore, it is difficult to stop the bread dough at an appropriate fixed position in the width direction of the second belt conveyor. Therefore, the bread dough folded for baking as described above also has the same mass in the left and right parts. There was a problem of not becoming.
In view of such a problem, the present invention is such that bread dough discharged from the first belt conveyor to the second belt conveyor can be stopped at a predetermined position on the second belt conveyor. An object of the present invention is to provide a bread dough conveying device.
The present invention basically provides a bread dough conveying apparatus. However, the above-mentioned problems are not limited to bread dough conveying. Therefore, the present invention has the basic features of a bread dough conveying apparatus. Another object of the present invention is to provide an article transport device for general articles.
[Means for Solving the Problems]
That is, the present invention
A first belt conveyor for conveying sheet-shaped bread dough;
A second belt conveyor disposed adjacent to a terminal end of the first belt conveyor and extending in a direction forming a predetermined angle with respect to the first belt conveyor;
Have
In the bread dough conveying apparatus for receiving the bread dough discharged from the terminal end of the first belt conveyor on the second belt conveyor, carrying it, and passing it through a required molding process for baking,
The bread dough discharged on the second belt conveyor from the first belt conveyor is blown onto the belt conveyor by blowing pressurized air from above and pressing the bread dough against the second belt conveyor. And the bread dough conveying apparatus characterized by having at least one air nozzle adapted to stop at a predetermined position in the width direction of the second belt conveyor.
According to this bread dough conveying apparatus, the bread dough discharged onto the second belt conveyor is blown with pressurized air from above to forcibly brake the bread dough and stop it at a required position. I can do it. The bread dough that is formed into a sheet shape is usually an oval shape, but is not limited thereto, and may be a rectangular shape, for example. Moreover, although a 2nd belt conveyor normally makes a right angle with respect to a 1st belt conveyor, it is not restricted to this.
The bread dough conveying apparatus according to the present invention further includes a sensor, and when the bread dough that has been discharged onto the second belt conveyor and slid in the width direction of the belt conveyor and has come to a predetermined position is detected, the air nozzle is turned on. It is also possible to actuate and to apply pressurized air to the bread dough. By using the sensor, the bread dough can be braked and stopped more accurately.
It is preferable that a plurality of the above-described air nozzles are provided at a position above the second belt conveyor so that the pressurized air is blown over substantially the entire surface of the bread dough.
Furthermore, in the bread dough conveying apparatus according to the present invention, the air is blown onto the lower surface of the bread dough discharged from the terminal end of the first belt conveyor onto the second belt conveyor, and is slid on the second belt conveyor. It is preferable to provide a second air nozzle for reducing friction between the bread dough and the second belt conveyor surface. In this way, even if the discharge speed of the bread dough from the first belt conveyor is lower than that of the conventional one, the bread dough can be advanced forward on the second conveyor, and therefore the bread dough It is possible to carry out more accurately even when braking is stopped.
As described above, the present invention basically provides a bread dough conveying apparatus, but its features are not limited to the dough conveying. That is, the present invention provides a product transport apparatus having a planar mounting face, on the mounting face of the article, from the side of the mounting surface, and supplies to slide on the placing surface It is designed to be placed and transported on the same placement surface, and by blowing the pressurized air from above the article supplied on the article placement surface and pressing it against the same article placement surface. , at least one air nozzle to be stopped by braking the same article, over pressurized air from the side below the lower surface in the mounting face of the articles supplied onto the mounting face, the there is provided an article carrying apparatus, characterized in that it comprises a second air nozzle to reduce the frictional resistance exerted from the mounting face in the same article, the.
DETAILED DESCRIPTION OF THE INVENTION
DESCRIPTION OF EMBODIMENTS Hereinafter, an embodiment of a bread dough conveying apparatus according to the present invention will be described with reference to the accompanying drawings.
FIG. 1 shows a schematic plan view of a bread dough conveying apparatus 10 according to the present invention.
As shown in the figure, the bread dough conveying apparatus 10 is divided into a predetermined amount by a dough dividing machine (not shown) and is formed into a spherical shape by a dough rounding machine (also not shown), and conveys the dough A subjected to intermediate fermentation. A horizontal belt conveyor 12, an inclined conveyance path 16 inclined obliquely from the belt conveyor to a horizontal belt conveyor 14 at a lower position, and a pair of rolling rollers set along the inclined conveyance path (in the drawing, (Only the upper rolling rollers 18, 18 of each pair are shown) and the dough passed between each pair of rollers into a substantially elliptical sheet shape, conveyed by the belt conveyor 14, and discharged from the end of the belt conveyor 14 A horizontal belt conveyor 20 that receives B and conveys the bread dough in a direction substantially perpendicular to the belt conveyor 14, and is conveyed by the belt conveyor. A curling net (wire net) 24 for winding the bread dough, which is set so as to come into contact with the dough, to wind up the bran, and the bread dough C wound by the curling net And a pressing plate 26 that is rolled into a bar shape while being rolled on the belt conveyor 14 (in FIG. 1, a bar-shaped bread dough is indicated by D).
FIG. 2 shows an enlarged plan view of a portion in which the bread dough is transferred from the belt conveyor 14 to the belt conveyor 20 orthogonal to the belt conveyor 14 in the transport device.
As shown in the figure, the belt conveyor 14 conveys the bread dough made into a substantially elliptical shape at a speed of about 110 m / min toward the end thereof, and discharges the dough onto the belt conveyor 20 from the end.
At the end of the belt conveyor 20 is an inverted L-shaped stationary plate 36 having a first portion 30 extending in the width direction of the belt conveyor and a second portion 32 extending in the bread dough conveying direction of the belt conveyor. Is provided. The second portion 32 is provided adjacent to the end of the belt conveyor 14 because the bread dough discharged from the end of the belt conveyor 14 immediately contacts the belt conveyor 20 and the leading end of the bread dough becomes the belt conveyor. This is to prevent the bread dough from being tilted by being dragged by 20, and this is prevented. Further, the edge 30-1 of the first portion 30 of the stationary plate 36 is transported by the belt conveyor 14 and the bread dough discharged from the end of the belt conveyor 14 is centered in the width direction of the belt conveyor 14. Almost matches. This prevents the dough from being tilted by the action of the second conveyor by sliding a portion of the dough discharged onto the second belt conveyor over the first portion 30 of the stationary plate. At the same time, by placing another part of the bread dough on the belt conveyor 20, the bread dough is pulled by the belt conveyor 20 so that the entire bread dough is pulled out on the belt conveyor 20.
As shown in FIGS. 2 and 3, a plurality of air nozzles 40 are arranged on the upper side of the belt conveyor 20 toward the bread dough placement surface of the belt conveyor 20, and the second belt conveyor 20. A sensor 46 comprising a light emitting diode 42 and a light receiving diode 44 is set for detecting that the bread dough that has been discharged upward and slides on the belt conveyor in the width direction has advanced to a predetermined position. When the sensor 46 detects that the bread dough has advanced to a predetermined position, the air nozzle 40 is actuated to blow pressurized air over the entire upper surface of the bread dough. When the dough is pressed against the belt conveyor 20 by the pressurized air, the frictional force with the belt conveyor is rapidly increased, and the bread dough is immediately stopped at a required position. In the illustrated example, the center of the bread dough is stopped at a position on the center line in the width direction of the belt conveyor 20.
2 and 3, reference numeral 50 indicates a stop plate for preventing the bread dough from proceeding excessively when the air nozzle does not operate properly and the bread dough is not properly stopped. The stop plate 50 is attached to an attachment frame 60 pivotally connected to a slide 56 guided along a guide rail 54 extending from the side frame 52 of the second belt conveyor 20 in the width direction of the belt conveyor 20. It is set to an appropriate position and angle. In the illustrated example, the sensor 46 is set on the mounting frame 60.
Further, an air nozzle 64 provided along the end edge is set between the belt conveyor 14 and the belt conveyor 20 at a lower position near the end edge of the belt conveyor 14. The air nozzle 64 is provided with a plurality of needle-like nozzles 64-2 along a pipe 64-1 connected to a pressurized air source (not shown), and the first belt conveyor 14 and the second belt conveyor. The air is directed to the gap between the two and the pressurized air is blown to the lower surface of the bread dough through the gap. Thereby, the friction between the bread dough discharged | emitted on the belt conveyor 20 and the belt conveyor 20 is reduced, and bread dough advances the belt conveyor smoothly. In FIG. 2, reference numeral 62 denotes a sensor similar to that described above, which senses that the bread dough has approached the end of the belt conveyor 14 and activates the air nozzle.
[Brief description of the drawings]
FIG. 1 is an overall view of a bread dough conveying apparatus according to the present invention.
FIG. 2 is an enlarged view showing a crossing portion of a first belt conveyor and a second belt conveyor of the bread dough conveying apparatus of FIG. 1;
FIG. 3 is a side view of FIG. 2;
[Explanation of symbols]
Bread dough conveyor 10
Belt conveyor 12
Belt conveyor 14
Rolling roller 18
Belt conveyor 20
Curling net 24
Press plate 26
First part 30
Second part 32
Stationary plate 36
Air nozzle 40
Light emitting diode 42
Light receiving diode 44
Sensor 46
Mounting frame 60
Sensor 62
Second air nozzle 64

Claims (6)

A first belt conveyor for conveying sheet-shaped bread dough;
A second belt conveyor disposed adjacent to a terminal end of the first belt conveyor and extending in a direction forming a predetermined angle with respect to the first belt conveyor;
Have
In the bread dough conveying apparatus for receiving the bread dough discharged from the terminal end of the first belt conveyor on the second belt conveyor, carrying it, and passing it through a required molding process for baking,
The bread dough discharged on the second belt conveyor from the first belt conveyor is blown onto the belt conveyor by blowing pressurized air from above and pressing the bread dough against the second belt conveyor. A bread dough conveying apparatus comprising at least one air nozzle that is stopped at a predetermined position in the width direction of the second belt conveyor.   When a bread dough that is discharged onto the second belt conveyor and slides in the width direction of the belt conveyor and detects the dough is detected, the air nozzle is activated to supply pressurized air to the bread dough. The bread dough conveying apparatus according to claim 1, wherein the apparatus is sprayed.   The bread dough conveying apparatus according to claim 2, wherein a plurality of the air nozzles are provided above the second belt conveyor, and the pressurized air is blown over substantially the entire surface of the bread dough.   The second belt conveyor surface of the bread dough that slides on the second belt conveyor by blowing pressurized air onto the lower surface of the bread dough discharged from the terminal end of the first belt conveyor onto the second belt conveyor; The bread dough conveying apparatus according to any one of claims 1 to 3, further comprising a second air nozzle for reducing the friction of the dough.   The second air nozzle is set between the first belt conveyor and the second belt conveyor in parallel with the terminal edge of the first belt conveyor, and the bread dough approaches the terminal end of the first belt conveyor. The bread dough conveying apparatus according to claim 4, further comprising a second sensor that detects the occurrence of the trouble and activates the second air nozzle. In an article transporting apparatus having a planar article placement surface, an article is supplied onto the article placement surface so as to slide on the placement surface from the side of the placement surface and placed on the placement surface. An article conveying apparatus for placing and conveying, wherein the article is braked by blowing compressed air from above the article supplied on the article placing surface and pressing the article against the article placing surface. over at least one air nozzle to be stopped, the pressurized air from lateral lower adjacent the mounting face on the lower surface of the articles supplied onto the mounting face, the mounting face from a second air nozzle to reduce the frictional resistance exerted to the article, the article conveying apparatus characterized by having a.

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