JPH0974985A - Transference of bun dough to flat plate for baking and device therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a transferring operation method for transferring bun dough to a baking flat plate with a panning device so that its posture or direction may not be excessively changed. SOLUTION: Bun dough is spread in a sheet form and rolled from its one edge into a long and narrow roll in a bar form or a spindle shape (10). The dough roll (10) is allowed to simply fall down from a panning device (2) thereby being transferred to a baking flat plate (3) having press grooves (9) caved. In this transferring device, a stopper (1) is set so that it follows the rear of the panning device (2) and comes above the baking flat plate (3), and guides and corrects the transferring position on the plate (3) so that the dough may contact with the press groove (9) along its edge, then fall down to the plate (3).

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to the production of an elongated roll-shaped product such as a hot dog roll,
When a rod-shaped or spindle-shaped bread dough is fermented and transferred to a baking spreader by a panning device for baking, the shape and direction of the bread dough does not become undesirably deformed, etc. And a device therefor.

[0002]

2. Description of the Related Art A bread roll formed in the shape of an elongated roll is used as a method for transferring the bread roll spread in the form of a sheet to the baking spreader of the elongated roll bread dough in the form of a rod or a spindle by winding the bread dough from the edges. For holding V once
The bread dough is put into a panning device having a chute and gates forming a letter-shaped pocket portion, and then the gate of the panning device is opened at a timing to open the bread dough in a press groove formed on the baking plate. Generally, the dough is simply dropped.

[0003]

However, in the transfer method in which the bread dough is simply dropped, the shape and the direction of the bread dough are deformed irregularly immediately after the transfer of the bread dough onto the baking plate. Therefore, after the fermentation and baking, In many cases, the product shape of (1) is not stable, and it is difficult to stably obtain a product having a preferable shape with high yield. That is, the bread dough formed in the shape of an elongated roll has residual strain in the dough due to the pressure applied during the forming, and when the bread dough is held in the substantially V-shaped pocket portion of the panning device, the chute and the gate do not move. The residual strain is suppressed by both sides by the self-weight and restrains the residual strain from diverging by the self-weight, but since the restraint effect disappears when it is transferred to the firing spread plate, the residual strain diverges and the unstable strain is generated as described above. It becomes a thing (see FIG. 13). And the irregular deformation of the fabric due to the divergence of this residual strain,
Since it becomes more prominent due to subsequent fermentation and expansion of baking, in order to make the shape of the finished product stable and preferable, the posture of the dough after the baking dough is transferred onto the baking spread plate by the panning device and It is necessary to correct the orientation. However, at present, this correction work is performed manually, which is not preferable in terms of work efficiency, securing of personnel, and hygiene of the product. The present invention is intended to address such a problem, and has achieved the object by completing the invention described below.

[0004]

According to the present invention, an elongated roll bread dough or an elongated roll bread dough formed into a rod shape or a spindle shape by winding a bread dough spread in a sheet shape from an edge portion is put into a panning device. In the transfer method of the bread dough onto the baking spread plate formed by transferring the bread dough into the press groove formed on the baking spread plate by holding it once and then dropping it at a timing, As the bread dough to be placed is brought into contact with and transferred along the edge of the press groove, preferably the bread dough is brought into contact with and transferred along the front edge of the press groove of the spreading plate. It is characterized by becoming.

The present invention is also directed to an elongated roll dough,
Alternatively, from a first conveyor and a first conveyor, in which the bread dough spread in a sheet shape is wound from an edge portion and the long roll bread dough having a rod shape or a spindle shape is conveyed to a panning device and introduced. A panning device having a chute and an opening / closing plate, each of which has a substantially V-shaped pocket portion for temporarily holding the introduced dough.
A baking spreading plate having a press groove formed by transferring bread dough that is dropped by opening the opening / closing plate of the panning device;
In a device for transferring bread dough to a baking spread plate, which comprises a second conveyor for transporting the baking spread plate to a subsequent device while intermittently moving the baking spread plate to the press groove, It is characterized in that a stopper formed by fixing the position after transfer is provided above so that the elongated roll bread dough dropped from the panning device abuts along the edge of the press groove of the baking plate. .

Further, according to the invention of the present application, the stopper has a stopper plate for stopping the bread dough dropped from the panning device and stops the stopper so as to avoid the movement of the second conveyer intermittently. It is also characterized in that it is provided as follows. Further, the invention of the present application, the stopper stopper plate having the stopper plate is provided vertically to the baking spread plate, or the contact surface with the bread dough is the mounting surface of the baking spread plate. On the other hand, each is characterized in that it is provided with a slight acute angle.

Further, according to the present invention, the stopper plates formed as described above are respectively stopped forward from the rear long edge of the press groove by a distance corresponding to the diameter (width) of the bread dough. The contact surface of the plate is provided so as to be positioned, or the contact surface of the stop plate is provided at substantially the same position as the front long edge of the press groove. It is also something to do.

Further, according to the present invention, the stopper stopper plates formed respectively as described above or the stopper stopper plates respectively provided so as to be positioned as described above are brought into contact with the bread dough. Each of them is also characterized by having a cushioning material on the contact surface side that is deformed when the bread dough hits.

Further, according to the present invention, the stopper stopper plates formed respectively as described above or the stopper stopper plates respectively provided so as to be positioned as described above are provided at the end of the bread dough. Each is also characterized in that it is made of a deformable body that deforms with it.

Further, according to the present invention, the stopper stopper plates formed respectively as described above or the stopper stopper plates respectively provided so as to be positioned as described above are provided at the end of the bread dough. Along with this, an elastic body is provided on the back side of the stop plate or the back side of the contact surface so that the whole or only the contact surface portion is movable.

Further, in the present invention, instead of the stopper having a stop plate for stopping the bread dough dropped from the panning device, the upper part of the bread dough dropped from the panning device hits and stops as it is. Another feature of the present invention is that the pressure contact holding body is provided, and the pressure contact holding body is provided so as to be adapted to the intermittent movement of the second transfer conveyor so as to avoid movement each time.

Further, according to the present invention, the press contact pinching body of the stopper having the press contact pinching body is provided such that the press contact surface with the bread dough is slightly inclined toward the baking spreader side, or It is also characterized in that the press contact surface with and is provided so as to protrude in an arc shape toward the firing spread plate side.

Further, according to the present invention, the press-contact sandwiching bodies of the stoppers respectively formed as described above are positioned in the press-contact surface forward from the rear long edge of the press groove by a distance corresponding to the diameter of the bread dough. It is also characterized in that each of them is provided as described above, or each of them is provided so that the press contact surface is located at substantially the same position as the front long edge portion of the press groove.

Further, according to the present invention, the press-contact sandwiching body of the stopper formed respectively as described above or the press-contact sandwiching body of the stopper respectively provided so as to be positioned as described above is pressed together with the bread dough. Each of them is also characterized by having a cushioning material on the surface side that is deformed when the bread dough hits it.

Further, according to the present invention, the press-contact sandwiching body of the stopper formed respectively as described above or the press-contact sandwiching body of the stopper respectively provided so as to be positioned as described above is provided at the end of the bread dough. Each is also characterized in that it is made of a deformable body that deforms with it.

Further, according to the invention of the present application, the stopper press-contact clamps formed respectively as described above or the stopper press-contact clamps provided so as to be positioned as described above are provided at the end of the bread dough. Along with this, an elastic material is provided on the back side of the pressure contact surface so that the pressure contact surface can move, respectively.

Further, according to the present invention, the press-contact sandwiching body of the stopper formed respectively as described above or the press-contact sandwiching body of the stopper respectively provided so as to be positioned as described above is provided at the end of the bread dough. Along with this, an elastic body is provided on the back side of the pressure contact sandwiching body or on the back side of the pressure contact surface so that the whole or only the pressure contact surface portion can move.

If a stopper is provided above the firing spread plate,
By opening the gate of the panning device, the slender roll dough that falls on the baking spread plate randomly rolling slightly along the long edge of the press groove of the baking spread plate by the stop plate provided on the stopper. Are regularly transferred so as to come into contact with each other, thereby suppressing the divergence of the dough due to the residual strain to the side contacting with the long edge portion of the press groove, and keeping the same direction (that is, the long edge portion of the press groove). By directing to diverge only in the opposite direction to the contact side, stable fermentation and baking can be performed while naturally correcting so that irregular deformation of the dough due to residual strain does not occur.

Further, if the contact surface of the stopper plate of the stopper with which the bread dough comes into contact is provided so as to be inclined at a slight acute angle with respect to the mounting surface of the baking plate, the baking plate will have an upper surface. Since the impact force when the bread dough hits the contact surface of the stopper plate is absorbed as compared with the case where the bread dough is installed vertically, it is possible to prevent the deformation of the bread dough caused by residual strain from increasing and also to increase the inclination. Depending on the angle, the upper end of the bread dough that is in contact with the stopper plate is pressed so that it is sandwiched between the contact surfaces of the stopper plate from above, and the stopper plate of the bread dough that falls while rolling slightly Eliminates rebound caused by hitting the contact surface,
There is no fear of being displaced from the long edge of the pressed press groove.

Further, if the stopper plate of the stopper is provided so that the contact surface is located at substantially the same position as the front long edge of the press groove, the bread dough that has fallen onto the baking spread plate is located at the front long edge of the press groove. The bread dough is transferred so as to come into contact with the bread dough along with each other, and even when the bread dough is transferred to the press grooves of the baking spreader due to the inertial force and the impact during the intermittent movement of the second conveyer conveyor, There is no fear that the transfer position will be disturbed unnecessarily.

In addition, the stopper plate of the stopper is provided with a cushioning material on the contact surface side with the bread dough that deforms when the bread dough strikes, or from a deformable body that deforms when the bread dough strikes. Or
If an elastic body is provided on the back side of the stopper plate or on the back side of the contact surface so that the whole or only the contact surface part can move with the end of the bread dough, the bread dough is deformed more than necessary. Without pressing gently, the rebounding force caused by hitting the contact surface can be alleviated, and the risk of the transfer position of the bread dough being disturbed unnecessarily can be eliminated more effectively.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be described below with reference to the drawings. As shown in FIGS. 1 to 5, the invention of the present application applies to a panning device (2) an elongated roll-shaped bread dough (10) formed into a rod shape or a spindle shape by winding a sheet-shaped bread dough from an edge portion. A first transfer conveyor (4) which is transferred and loaded, and a substantially V-shaped pocket portion for temporarily holding the bread dough (10) charged from the first transfer conveyor (4) are formed. A panning device (2) having a chute (7) and a gate (8) and a press groove (10) on which the bread dough (10) dropped by opening the gate (8) of the panning device (2) is transferred. 9) The baking spread plate (3) formed with the baking spread plate (3) is moved intermittently along with the transfer of the bread dough (10) into the press groove (9), and is conveyed to the subsequent device. A second transport conveyor (5) In the transfer device to an elongated roll of dough baking exhibition plate,
Further, on the baking spreader plate (3) of the bread dough (10) dropped from the panning device (2) so as to be continuous behind the panning device (2) and located above the baking spreader plate (3). It is provided with a stopper (1) that fixes the position after transfer in, so that the dough (10) is put into the panning device (2) and once held, it is dropped at a timing. Then, the transfer position of the bread dough (10) on the baking spread plate (3) is corrected by the stopper (1), and the transfer position does not vary each time, and the press is always formed on the baking spread plate (3). Along the long edge portion (9a or 9b) of the groove (9), the groove is abutted and transferred.

The stopper (1) is, as shown in FIG.
Arms (11, 11) provided on both sides of the firing plate (3), respectively.
11 '), a supporting rod (12) provided so as to bridge the respective tip portions (11a, 11'a) of the arms (11, 11'), and a panning device (12) on the supporting rod (12). And a stopper plate (6) attached so that the bread dough (10) dropped from 2) hits and stops, and the base end portion (11b) of one arm (11).
Is rotatable about the base end portion (11b) as an axis, and is air cylinder (13) through an interlocking member (14).
Of the other arm (11 ′) and the base end (11 ′) of the other arm (11 ′).
b) is simply rotatable about the base end (11'b) as an axis. Therefore, the stopper (1) pulls the interlocking member (14) by the shortening operation of the air cylinder (13) when the bread dough (10) is transferred onto the baking spreader (3), and the arm (11, 11 ') is rotated downward to position the stopper plate (6) on the press groove (9) of the baking spread plate (3), and transfer of the dough (10) onto the baking spread plate (3). When the second transfer conveyor (5) is intermittently moved due to the completion of loading, the air cylinder (1
The interlocking member (14) is pushed by the extension operation of 3), and the arms (11, 11 ') are rotated upward accordingly, so that the stopper plate (6) is adapted each time so as not to collide with the bread dough (10). Then it is designed to move around. In addition, the elongated roll-shaped bread dough (10) in the shape of a rod or a spindle is more stable in the shape just wound by the pressing net (15) provided at the rear of the first conveyor (4). The whole is lightly pressed so that it is put into the panning device (2).

The stopper plate (6) is a laterally long flat plate-like body conforming to the shape of the bread dough (10), and eliminates the disorder of the transfer position due to adhesion of the bread dough when the stopper plate (6) is moved around. Therefore, the surface of the iron core material is subjected to Teflon processing to prevent the bread dough from sticking.

The stopper plate (6) may be installed perpendicularly to the firing plate (3) as shown in FIG. 5 (a), but as shown in FIG. 5 (b). , Bread dough (1
When the contact surface (6a) with 0) is provided so as to be inclined at a slight acute angle with respect to the mounting surface of the firing spread plate (3),
Bread dough (10) dropped from the panning device (2)
The impact force due to the contact with the stopper plate (6) is absorbed, and the deformation of the bread dough (10) due to the residual strain is prevented from increasing due to the impact, and the bread dough (10) is moved upward by the stopper plate (6). It will be sandwiched so that it will be pressed down from the
It is preferable that the transfer position of 0) does not shift indiscriminately.

The stop plate (6) is arranged from the rear edge (9b) of the press groove (9) when the stop plate (6) is provided substantially perpendicular to the firing spread plate (3). The contact surface (6) is moved toward the front by an interval corresponding to the diameter (width) of the bread dough.
Although it may be provided so that a) is located, as described above, each press groove (9 ... 9) of the firing spread plate (3) is provided.
The transfer position of the bread dough (10) is disturbed unnecessarily even due to the inertial force caused by the intermittent movement of the second conveyor (5) after the transfer of the bread dough (10) to the tray and the impact during the transfer. In order to eliminate fear, the bread dough (10) is placed in front of the press groove (9) by providing the contact surface (6a) at substantially the same position as the front long edge portion (9a) of the press groove (9). It is preferable that they are abutted and transferred along the long edge portion (9a).

Further, the avoidance movement of the stopper (1) is not limited to the means for causing the arms (11, 11 ') to rotate in an arc shape as described above, but the arms can be moved up and down. There is no problem even if it is a means to do.

The thin roll bread dough was placed on the baking spread plate using the present invention having the above-described structure, and the conventional technique (the bread dough was contacted along the long edge of the press groove of the baking spread plate). Fig. 14 shows the result of comparison so that it is possible to more clearly judge the difference from the one in which the slender roll bread dough is placed on the baking sheet due to the fact that no consideration has been given to the transfer). It is shown in (a) and (b), respectively. That is, FIG. 14 (a) shows a state in which the thin roll bread dough before baking is placed on the baking spread plate, and FIG. 14 (b) shows a state in which the elongated roll bread dough after baking is placed on the baking spread plate. In each case, the four rows to the right are performed by the conventional technique, and the four rows to the left are performed by the present invention.

Further, as another embodiment of the present invention, as shown in FIG. 6, a cushioning material (27) is provided on the contact surface side of the stopper plate (26), which deforms when the bread dough hits. The stopper dough (21) is formed from the dough (3) by the impact on the stopper plate (26).
The deformation of 0) is further reduced. As the cushioning material (27), for example, a flexible material such as a flat plate member made of sponge or elastic porous rubber or synthetic resin, or a flat plate member made of a vinyl bag or a hollow bag made of a rubber sheet is used. Used.

In another embodiment of the present invention, the stopper plate is a deformable body which is deformed when the bread dough hits, and the stopper plate (3
By using 6) as a stopper (31) which is an elongated flat plate member made of a deformable body such as rubber or synthetic resin, the bread dough (40) is further prevented from being deformed by an impact. As shown in FIG. 8, by using the stopper plate (46) as a stopper (41) which is an elongated flat member made of a deformed body in which a slender rod-shaped member made of metal or the like in addition to rubber or synthetic resin is formed like a reed. ,
This is to further reduce the deformation of the bread dough (50) due to the impact. If the elongated rod-shaped member is formed in the shape of a reed, the lower elongated rod-shaped member is made lighter and the upper elongated rod-shaped member is made slightly heavier, so that the bread dough when hitting the stopper plate has the lower elongated rod-shaped member. It is preferable that the weight of the member does not cause a strong impact, and that the weight of the elongated rod-shaped member on the upper side allows the member to be lightly pressed to stably stop at a predetermined position.

As another embodiment of the present invention, as shown in FIG. 9, the stopper plate (56) is wholly movable on the back side of the stopper plate (56) as the bread dough hits. The stopper (51) is provided with the elastic body (57).
It absorbs the impact on 6) and further reduces the deformation of the bread dough. As the elastic body (57), for example, a coil spring, a leaf spring, or a member made of elastic porous rubber or synthetic resin represented by sponge is used. Stopper (5
1) is hinged at the upper end side by a hinge or equivalent means so that the stopper plate (56) is movable with respect to the fixed rod (52 ') and the fixed body (56'). It is assumed that

As another embodiment of the present invention, as shown in FIG. 10, the contact surface (66) of the stopper plate (66) is.
On the back side of a), a stopper (61) is provided which is provided with an elastic body (67) whose contact surface (66a) is movable in accordance with the end of the bread dough,
This absorbs the impact on the contact surface (66a) of the stopper plate (66) and further reduces the deformation of the bread dough. As the elastic body (67), FIG.
Similar to the embodiment shown in, for example, a coil spring or a leaf spring,
Alternatively, a member made of elastic porous rubber or synthetic resin represented by sponge is used.

As another embodiment of the present invention, as shown in FIG. 11, instead of a stopper having a stop plate for stopping the bread dough dropped from the panning device, the bread dough dropped from the panning device. The stopper (71) has a press-contact clamp body (76) that is pressed against the upper part of the table and is stopped as it is. The press-contact clamp body (76) has a press contact surface (7) with the bread dough.
6a) is provided so as to be slightly inclined toward the firing spread plate side. As a result, the bread dough (80) is sandwiched so as to be pressed from above by the press-contact sandwiching body (76), deformation of the bread dough is reduced, and the transfer position of the bread dough (80) on the baking spreader can be done without difficulty. It is designed so as not to shift. The shape of the pressure contact surface is not limited to the one slightly inclined toward the firing spread plate side as described above, but as shown in FIG. 12, the pressure contact surface (86a) protruding in an arc shape toward the firing spread plate side. ) May be used as the stopper (81) composed of a pressure contact pinching body (86).

The press-contacting sandwiching body may be arranged such that the press-contacting surface is located forward from the rear edge of the press groove by a distance corresponding to the diameter of the bread dough. As in the case of the stopper provided, the press contact surface is located at substantially the same position as the front edge of the press groove in order to eliminate the random disturbance of the transfer position due to the impact caused by the intermittent movement of the second conveyor. It is good to install it.

Further, the press-contact sandwiching body has a cushioning material on the press-contact surface side with the bread dough, which deforms when the bread dough hits, as in the case of the stopper having the stopper plate described above. Or a deformable body that deforms when the bread dough strikes, or an elastic material provided on the back side of the crimp sandwich so that the entire press crimp sandwich moves when the bread dough strikes. Alternatively, an elastic body may be provided on the back side of the pressure contact surface so that only the pressure contact surface portion moves when the bread dough hits the end.

[0036]

As described above, according to the present invention, when the bread dough is transferred onto the baking spread plate by the panning device, the bread dough is placed at a predetermined position during transfer, that is, at the long edge of the press groove of the baking spread plate. Guidance to be transferred along with abutting,
It is possible to make the shape of the finished product stable and preferable without any additional work of correcting the posture and direction of the bread dough after the correction. Moreover, the present invention can be achieved by the extremely simple means of providing a stopper to the conventional device for transferring bread dough to the baking spread plate as described above, so that the existing device is wasted. You can adapt without any effort.

Further, since the present invention mechanically performs these series of operations, it can be said that it is very preferable in terms of the efficiency of the operation, the need for securing exclusive personnel, and the hygiene of the product. Is.

[Brief description of drawings]

FIG. 1 is a perspective view showing an apparatus of the present invention.

2A and 2B are schematic side views respectively explaining transfer means according to the present invention.

FIG. 3 is a plan view showing a transfer state of bread dough according to the present invention.

FIG. 4 is a perspective view illustrating the structure of a stopper according to the present invention.

5 (a) and (b) are partial side views for explaining the installation states of the stopper of the present invention.

FIG. 6 is a partial side view illustrating another embodiment of the stopper of the present invention.

FIG. 7 is a partial side view illustrating another embodiment of the stopper of the present invention.

FIG. 8 is a partial side view illustrating another embodiment of the stopper according to the present invention.

FIG. 9 is a partial side view illustrating another embodiment of the stopper of the present invention.

FIG. 10 is a partial side view illustrating another embodiment of the stopper of the present invention.

FIG. 11 is a partial side view illustrating another embodiment of the stopper of the present invention.

FIG. 12 is a partial side view illustrating another embodiment of the stopper of the present invention.

FIG. 13 is a plan view showing a transfer state of a conventional bread dough.

14A and 14B are a plan view showing a state where the bread dough is placed before baking, and (B) a plan view showing a state where the bread dough is placed after baking, for comparing the present invention with the prior art.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Stopper 2 ... Panning device 3 ... Baking spreader plate 4 ... 1st conveyance conveyor 5 ... 2nd conveyance conveyor 6 ... Stop plate 7 ... Chute 8 ...・ Gate 9 ・ ・ ・ Press groove 10 ・ ・ ・ Bread dough

Claims (21)

[Claims] 1. A method for transferring bread dough to a baking spread plate, which comprises transferring an elongated roll dough into a press groove formed on the baking spread plate by throwing the slender bread dough into a panning device, holding it once, and then dropping it. A method for transferring bread dough to a baking spread plate, wherein the bread dough to be transferred into the press spread groove of the baking spread plate is contacted and transferred along the long edge of the press groove. . 2. A long roll bread dough formed into a rod shape or a spindle shape by winding the bread dough spread out in a sheet shape from an edge portion is put into a panning device, temporarily held, and then dropped to be placed on a baking spread plate. In the method of transferring the bread dough transferred to the formed press groove to the baking spread plate, the bread dough transferred to the press groove of the baking spread plate contacts along the long edge of the press groove. A method for transferring bread dough onto a baking sheet, which is characterized by being transferred. 3. The baking dough according to claim 1, wherein the bread dough abuts and is transferred along the front long edge of the press groove of the spreading plate. Transfer method. 4. A first conveyor that conveys and puts an elongated roll bread dough into a panning device, and a substantially V-shaped pocket portion for temporarily holding the bread dough that has been introduced from the first conveyor. A panning device having a chute and a gate, a baking plate having a press groove formed by transferring bread dough that is dropped by opening the gate of the panning device, and the baking plate to the press groove. In the device for transferring bread dough to the baking plate, which comprises a second conveyor for transferring the dough to the succeeding device while intermittently moving with the transfer of the bread dough, the panning device drops above the baking plate. The narrow roll bread dough is provided with a stopper for fixing the position after transfer so that it comes into contact with the long edge of the press groove of the baking plate. Transfer device for baking dough 5. A first conveyor that conveys and puts into a panning device an elongated roll bread dough that is formed into a rod shape or a spindle shape by winding the bread dough spread in a sheet shape from an edge portion, and the first conveyor. A panning device having a chute and a gate formed with a substantially V-shaped pocket portion for temporarily holding the bread dough that has been thrown in from the transport conveyor, and a bread dough that is dropped by opening the gate of the panning device. A transferred baking plate having a press groove formed therein, and a second transfer conveyer for transferring the baking plate to the subsequent device while intermittently moving the baking plate with the transfer of the bread dough to the pressing groove. In the device for transferring the bread dough to the baking plate, the slender bread dough dropped from the panning device is placed above the baking plate along the long edge of the press groove of the baking plate. An apparatus for transferring bread dough onto a baking plate, comprising a stopper for fixing the position after transfer so as to be in contact with each other. 6. The stopper has a stop plate for stopping and stopping the bread dough dropped from the panning device, and is provided so as to avoid movement of the second conveyor in response to intermittent movement of the second conveyor. The device for transferring bread dough to a baking spreader according to claim 4 or 5, characterized in that: 7. The device for transferring bread dough to the baking spread plate according to claim 6, wherein the stopper plate is provided substantially perpendicular to the baking spread plate. 8. The dough of the bread dough according to claim 6, wherein the stopper plate is provided such that the contact surface with the bread dough is inclined at a slight acute angle with respect to the mounting surface of the baking plate. Transfer device to firing plate. 9. The stop plate is provided such that the contact surface is located forward from the rear long edge of the press groove by a distance corresponding to the diameter of the bread dough.
Alternatively, the device for transferring the bread dough to the baking spreading plate according to 8 above. 10. The baking dough according to claim 7, wherein the stop plate is provided so that the contact surface is located at substantially the same position as the front long edge of the press groove. Transfer device to the display board. 11. The stopper plate has a cushioning material on the contact surface side with the bread dough, which is deformed when the bread dough hits the end, according to any one of claims 7 to 10. A device for transferring the bread dough to the baking plate as described. 12. The device for transferring bread dough to a baking spreader according to claim 7, wherein the stopper plate is made of a deformable body that deforms when the bread dough strikes. . 13. The stopper is provided with an elastic body on the back side of the stopper or on the back side of the pressure contact surface so that the whole or only the contact surface portion can move with the end of the bread dough. It is a thing, It is characterized by the above-mentioned.
The device for transferring the bread dough to the baking spread plate according to any one of 1. 14. The stopper has a pressure contact pinching body that stops the upper part of the bread dough dropped from the panning device when it hits and stops, and adapts to the intermittent movement of the second conveyor, and avoids movement each time. The device for transferring the bread dough onto the baking spreading plate according to claim 4 or 5, wherein 15. The transfer of the bread dough to the baking spread plate according to claim 14, wherein the pressing sandwiching member is provided with a press contact surface with the bread dough that is slightly inclined toward the baking spread plate side. apparatus. 16. The device for transferring bread dough to a baking spread plate according to claim 14, wherein the pressing sandwiching body is provided with a pressing surface of the bread dough protruding in an arc shape toward the baking spread plate side. . 17. The press-contacting sandwiching body is provided so that the press-contacting surface is located forward from the rear long edge of the press groove by a distance corresponding to the diameter of the bread dough. 16. A device for transferring the bread dough to the baking plate according to item 16. 18. The baking dough spread plate for bread dough according to claim 15, wherein the press-contact sandwiching body is provided so that the press-contact surface is located at substantially the same position as the front long edge of the press groove. Transfer device. 19. The press-contact sandwiching body has a cushioning material on the press-contact surface side with the bread dough, which is deformed when the bread dough hits, and the cushioning material is provided. Transfer device for the bread dough on the baking plate. 20. The transfer of bread raw to a baking spreader according to any one of claims 15 to 18, wherein the press-contact sandwiching body is formed of a deformable body that deforms when the bread dough hits the end. apparatus. 21. The press-contacting sandwiching body is provided with an elastic body on the back side of the press-contacting sandwiching body or the press-contacting surface so that the whole or only the press-contacting surface portion can move with the abutting of the bread dough. The device for transferring bread dough to a baking spreader according to any one of claims 15 to 18, characterized in that.