JPH07114625B2 - Method and device for quantitatively dividing bread dough, etc. - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention differs from liquids and granules in that the target material is an amorphous substance having viscosity and elasticity, and has a slow fluidity, such as bread dough, confectionery dough, and fish paste. The present invention relates to the dough feeding means for producing the uniform dough strip by arranging the dough divided into the fixed amounts at predetermined positions on the conveyor.

[0002]

2. Description of the Related Art As a prior art of divided dough constant amount supply according to the present invention, as shown in FIGS. 9 and 10, after filling a dosing chamber having a predetermined volume with dough, the dough is pushed out by a piston. .

[0003]

The structure of the present invention is such that a dough discharge path provided below a hopper for containing a viscoelastic material, such as bread dough, is provided with opening and closing mechanisms in upper and lower stages, and the upper part is opened and closed. and a cutter for cutting the dough, the lower is allowed to act as an outlet shutter, the intermediate as a measuring chamber, such as dough, the start of the cutter and the outlet shutter timing
The dough is adjusted and the dough and the like put into the hopper is metered and divided and discharged, and the purpose can be accurately achieved with a simple mechanism.

Conventionally, the weighing and dividing device for bread dough and the like required a device for pushing the dough into the weighing chamber and a device for drawing out the cut dough, but the present invention does not need them.
When the cutter above the weighing chamber provided at the bottom of the hopper is opened and the bread dough etc. naturally flows down from the opening and fills the weighing chamber, the operation of closing the cutter to cut the bread dough etc. and the lower outlet of the weighing chamber Action to open the shutter of
By starting earlier than complete obstruction of mosquitoes Potter,
The dough need not be pushed in or pushed out, and the cut position of the bread dough or the like cut can be always maintained accurately.

The action of opening the lower outlet shutter before the upper cutter is closed as described above loses the measuring function in the liquid or powder, but since the material such as bread dough is a viscoelastic body, Not only is it possible to perform accurate equal division each time by the balance between the slow flow indicated by the arrow b and the deformation resistance indicated by the arrow a in FIG. The effect of discharging and dropping the divided dough around the center occurs.

That is, since the arrangement of the divided doughs received on the conveyer and conveyed downstream is aligned in a straight line, the rows of the divided doughs are pressed to make a continuous dough strip. The width can now be secured. Further, according to the present invention, in order to stabilize the dough discharging effect, by providing the side wall of the measuring chamber with an inclination α which is opened downward, it is possible to prevent the accident that the dough cannot be discharged due to the sticking of the dough, and the upper side after the dough is discharged. By spraying water or mold release oil on the side wall of the weighing chamber before the cutter is opened, sticking can be prevented and the effect of discharging the dough can be made more accurate and quick. Even if the cloth in the measuring chamber does not drop due to the vacuum effect, air can be jetted and supplied to the contact surface between the cloth and the cutter to forcefully drop the cloth.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the embodiments shown in FIG.
As shown in FIG. 2, a hopper 2 for accommodating the bread dough 1 and the like is provided, and a cutter 4 and an outlet shutter 5 are provided above the dough discharge passage 3 at the bottom of the hopper 2 with a predetermined distance space therebetween. This cutter 4 and exit shutter 5
The space surrounded by is the dough measuring chamber 6. Cutter 4
The opening and closing of the exit shutter 5 and the respective opening and closing device 4
The opening / closing operation is performed by the control device 8 whose opening / closing timing is adjusted.

Reference numeral 9 is a conveyor for receiving the divided and cut material. This conveyor 9, a rotary encoder or these signals for grasping the moving distance of the conveyor conveys the moving distance information to the control unit 8. The embodiment shown in FIGS. 3 to 6 is not perpendicular to the measuring chamber wall 7, are those having an angle α so as to extend downwardly and spraying apparatus of the fabric release agent to the metering chamber wall 7 7 10 Is prepared.

In FIG. 8, a supply device 11 for injecting and supplying air is provided above the measuring chamber 7. Next, the operation and effect will be described based on this embodiment. When the cutter 4 is opened, the dough 1 put into the hopper 2 slowly flows down into the weighing chamber 6 and is filled therewith. Next, when the cutter 4 is completely closed or while the cutter 4 is being closed, the exit shutter 5 starts to open and the divided material is dropped and placed on the conveyor 9 below. At this time, if the measuring chamber wall 7 is expanded downward, the bridging phenomenon of the cloth does not occur, and even if the cloth easily sticks, the cloth is separated from the wall 7 immediately when the outlet shutter 5 is opened.

Further, if the release oil is sprayed on the wall 7 by the spraying device 10 as shown in FIG. 7 when there is no dough in the measuring chamber 6, the dough does not stick and the same effect as described above is obtained. Further, even if the open outlet shutter 5 regardless adhesive dough, when the cutter 4 is left in the closure, the metering chamber of the dough may not fall without leaving the weighing chamber by the vacuum effect. At this time, when the metering chamber top as shown in FIG. 8 to supply air can be made as drop the dough always.

The effect of providing the control device 8 for adjusting the operation timing of the cutter 4 and the exit shutter 5 in this embodiment will be described. For example, as shown in FIGS. If it is started earlier than the complete occlusion, the slow flow indicated by the arrow b in FIG. 2 and the deformation resistance indicated by the arrow a are balanced so that an accurate equal division can be performed each time, and the flow indicated by the arrow b By the guide of the upper cutter, the divided dough can always be hung down and discharged at the center of the weighing chamber.

In this way, the dough can be cut and divided at each movement distance designated by the control device 8 and placed on the conveyor 9 in a straight line. By pressing and binding the joining surface, it is possible to obtain a cloth strip having a constant width.

[0013]

As described above, according to the present invention, a material having viscosity or elasticity and slow fluidity can be divided into a fixed amount and placed at a predetermined position on the lower conveyor, and a constant amount can be obtained. It has a great effect on the production of band-shaped fabric.

[Brief description of drawings]

FIG. 1 is a partial sectional side view of a first embodiment of the present invention.

FIG. 2 is an explanatory view of the operation of the first embodiment of the present invention.

FIG. 3 is an explanatory view of the operation of the second embodiment of the present invention.

FIG. 4 is an explanatory view of the operation of the second embodiment of the present invention.

FIG. 5 is an explanatory view of the operation of the second embodiment of the present invention.

FIG. 6 is an explanatory view of the operation of the second embodiment of the present invention.

FIG. 7 is a sectional side view of the third embodiment of the present invention.

FIG. 8 is a sectional side view of the third embodiment of the present invention.

FIG. 9 is an explanatory diagram of a conventional technique

FIG. 10 is an explanatory diagram of conventional technology.

[Explanation of symbols]

 1 Bread dough 2 Hopper 3 Dough discharge passage 4 Cutter 41 Opening / closing device 5 Exit shutter 51 Opening / closing device 52 Discharge passage outlet 6 Dough measuring chamber 7 Measuring chamber wall 8 Control device 9 Conveyor 10 Spraying device 11 Supply device

Claims (6)

[Claims] 1. The upper part of the dough discharge passage at the bottom of the dough hopper
Cutter for cutting dough that opens and closes in stages, for discharging fabric in the lower stage
The exit shutters are provided in upper and lower two stages, and the cutter and the
The distance space from the exit shutter is used as the measuring chamber, and the cutter
To start opening the outlet shutter before complete closure,
Adjust the start timing of the cutter and exit shutter
Then, the bread dough put into the hopper is weighed and divided.
Quantitative division of bread dough etc. characterized by being discharged from one side
Method. 2. The method of claim 1, wherein the outlet shroud
Air from the outside above the weighing chamber when the lid is opened.
Bread dough characterized by supplying and discharging dough
Quantitative division method. 3. The bottom of a hopper for storing bread dough, etc.
A cutter for cutting the dough and an exit shutter
The upper and lower tiers are installed, and the space between the upper and lower tiers is the dough measuring chamber.
The wall of the measuring chamber is provided so as to expand downward,
A control device for opening and closing the cutter and exit shutter
Quantitative dividing device for bread dough, etc. characterized by being provided. 4. At the bottom of a hopper for storing bread dough, etc.
A cutter for cutting the dough and an exit shutter
The upper and lower tiers are installed, and the space between the upper and lower tiers is the dough measuring chamber.
And receive the discharged fabric under the exit shutter
In addition to providing a loading conveyor,
The opening / closing timing of the
Bread characterized by being made to operate by designation
Quantitative dividing device for dough, etc. 5. The weighing chamber is such that its wall extends downward.
The bread dough or the like according to claim 4, which is provided.
Quantitative dividing device. 6. The device according to claim 3, wherein
A spray for spraying the material release material was provided in the measuring chamber.
Quantitative dividing device for bread dough, etc.