RU222131U1 - FUNCTIONAL UNIT FOR FORMING DOUGH PRODUCTS WITH FILLING - Google Patents

Abstract

The utility model includes a drum 10 with forming cells 14. The front end 15 of the cell 14 serves to supply the dough piece with the filling. The rear end 17 of the cell is capped by a bottom 18. The bottom may be attached to the end 17 by threading, welding, or the like. The bottom can also be part of cell 14 in the form of a recess of the appropriate size for uniform distribution of the filling throughout the entire volume of the dough piece during the process of molding the product. 3 salary f-ly, 4 ill.

Description

The proposed utility model (hereinafter - PM) relates to equipment for the production of filled dough products, such as dumplings, chebureki, etc. (hereinafter - products). The PM is designed to work as part of a line that includes a unit for extruding a test tube with filling (hereinafter referred to as the extruder).

There is a known machine for the production of chebureks according to patent No. 130793. The specified machine contains a unit for extruding a test tube with filling. The unit is connected to a drum on which there are forming cells. The unit is equipped with a roller for molding products in the drum cells. The disadvantages of the machine include its low productivity and the noticeable complexity of replacing the drum when moving from one product to another, for example, from a cheburek to a dumpling.

The closest, in our opinion, to the proposed PM is the functional unit for molding dough products with filling according to the patent for PM No. 213880 - prototype. The unit contains a forming drum and a rolling roller. The drum is mounted on a shaft along with bearing supports and a drive wheel. The drum has cells for molding products from a dough tube with filling. The cells are made through. In other words, the forming cell does not have a bottom that would limit its volume.

The disadvantages of the prototype include the fact that when molding a product in a cell without a bottom, the product does not always obtain the desired shape. As practice has shown, if the extruder of the line does not sufficiently fill the test tube with filling, when the rolling roller is pressed on the product shell, the walls of the forming cell distill the filling inside the test shell to its front (along the molding) part of the product. Since there is no bottom of the cell, an overhang forms at the front of the product. In this case, the back part of the product, left without filling, sticks together into a thin flat tail. From the side, such a product has an asymmetrical drop shape, which is a violation of the standard. According to the requirements, the product must have a symmetrical convex upper part, close in shape to a hemisphere. Thus, in the prototype, the operation of the forming unit, which depends on the operation of the extruder, does not always provide the established shape of the products, which reduces productivity and product quality.

The technical challenge is to increase the productivity and quality of products by compensating for deviations in the operation of the line during the preparation of a test tube with filling.

The technical result is achieved by the fact that the functional unit for forming dough products with filling, mainly as part of a line containing bunkers for dough and filling, an extruder for producing a dough tube with filling, and the unit contains a rolling roller forming a drum in which at least one forming cell is made, which has a rear end facing the axis of rotation of the drum, and a front end for receiving a test tube with filling from the extruder, characterized in that the rear end of the forming cell is plugged using an element made in the form of a bottom, shape which corresponds to the established shape of the product. The unit is characterized by the fact that the specified bottom is made concave with the possibility of attachment to the rear end of the cell using a threaded connection. The unit is characterized by the fact that the bottom is attached to the rear end of the cell using a permanent connection, specifically by welding. The unit is characterized by the fact that the specified bottom is made integral with the walls of the cell.

The utility model is illustrated by drawings, which show the following views.

In fig. Figure 1 shows a functional unit as part of a line. In fig. Functional unit 2 is shown separately. In fig. Figure 3 shows a view of a shaft with a drive wheel and a forming drum. In fig. Figure 4 shows a separate view of the drum with forming cells.

In a specific example, the functional unit 1 is designed to operate as part of a line including a filling hopper 2 connected to a pump 3. The pump 3 is connected by a pipe 4 to an extruder 5. The line also includes a dough hopper 6. Extruder 5 contains a screw 7 for extruding the test tube 8.

Unit 1 includes a rolling roller 9. The forming drum 10 rests on the roller 9. The drum 10, bearing shields 11 and the drive wheel 12 are mounted on the shaft 13. The drum 10 contains forming cells 14. Each cell 14 contains a front end 15, which faces outward for interaction with the roller 9, the wall 16 and the rear end 17 facing the shaft 13. The end 17 of the cell 14 is plugged (closed) by the bottom 18, which has a concave shape in relation to the internal volume of the cell. The end 18 may be attached to the end 17 of the cell 14 by any known method, for example by threading or welding. The bottom 18 can correspond to the shape of the required product or simply be a recess in a cell of a set size to limit the height of the product and distribute the filling across the entire width of its shell. Shaft 13, together with elements 10-12, is installed inside the housing of unit 1. The housing consists of a base 19 and a clamping frame 20. The frame fixes the panels 11 inside the housing 1. Pressing the frame to the base is provided by rods 21 and springs 22. Position 23 indicates finished products. The utility model as part of the line operates in the following order.

First, in a known manner, the dough is loaded into hopper 6, the filling into hopper 2. Then the line units are turned on. When the line is operating, extruder 5 produces a test tube, pump 3 supplies the filling to the tube. The result is a test tube 8 with filling. Tube 8 enters node 1, where it falls between roller 9 and drum 10. When shaft 13 rotates, drum 10, interacting with roller 9, forms products 23 in cells 14 as follows. When entering cell 14, the test tube with filling rests against bottom 18, which limits its movement. If pump 3 delivers a reduced dose of filling into tube 8, bottom 18 and walls 16 drive excess dough to the front end 15 of the cell, where the excess goes into the so-called “tuck” of the product shell. In this case, the remaining part of the shell quite tightly envelops the dose of filling. Thanks to the concave shape of the bottom, cell 14 forms a symmetrical shape of the product, the top of which is quite close to a hemisphere. With further rotation of the drum 10, the molded product falls out of the cell 14. Next, the finished products 23 are collected and sent for freezing and packaging for delivery to the network. If PM is used in a catering establishment, the products can be immediately sent for cooking.

From the description it follows that the proposed utility model provides products with a prescribed shape, regardless of deviations in the operation of the extruder. At the same time, the defect rate is reduced to almost zero, which improves product quality and equipment productivity. Thus, it is proven that the found technical solution is in a cause-and-effect relationship with the posed technical problem.

The proposed utility model has advantages over analogues, significantly reducing the defect rate. At the same time, taking into account the automation of the process, equipment productivity increases sharply. Thanks to cost reductions, prices for filled dough products can be significantly reduced, which increases the competitiveness of equipment. In the present description, according to the rules, the least expensive version of the utility model is proposed, when the bottom 18 is manufactured as a separate part, which is fixed in a known manner in the cell 15 of an existing drum. If the assembly is being manufactured from scratch, the bottom can be designed as an integral part of the drum cell. According to the scheme described above, a prototype of a new functional unit for molding dough products with filling was manufactured. The tests showed good results. Technical documentation for a new functional unit as part of the line has been developed, and the formation of a portfolio of orders has begun.

The new and industrially applicable device described above is proposed for legal protection by a utility model patent.

Claims (4)

1. A functional unit for forming dough products with filling, having a housing consisting of a base and a pressing frame, while inside the body of the unit there is a rolling roller on which a forming drum with forming cells mounted on the shaft rests, each forming cell containing a front end , facing outward to interact with the roller, a wall and a rear end facing the shaft, characterized in that the closed end of the cell is closed by a bottom, the shape of which corresponds to the established shape of the product. 2. The unit according to claim 1, characterized in that the bottom is made concave with the possibility of attachment to the rear end of the cell using a threaded connection. 3. The unit according to claim 1, characterized in that the bottom is attached to the rear end of the cell using a permanent connection in the form of welding. 4. The unit according to claim 1, characterized in that the bottom is made integral with the walls of the cell.

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