RU2383136C2 - Method and device for rolling of food dough and disk-shaped dough produced by this method - Google Patents

Abstract

FIELD: personal demand items.

SUBSTANCE: invention is related to method for rolling of food dough without slipping between food dough and rolling rolls and without reduction in food dough dimensions due to its twisting, device for method realisation, and also disk-shaped food dough produced with application of this method. Besides invention is related to disk-shaped food dough produced with application of this method and this device. Device used for method realisation comprises bucket, which may be relatively lifted upwards from table and lowered downwards to table; and rolling rolls of conical shape, which are installed with the possibility of rotation on bucket, at the same time rolls may rotate. In process of food dough rolling by rolls, rolling rolls are rotated so that speed of driving rotation of rolling rolls is higher than speed of their passive rotation due to planetary rotation of rolling rolls. Relative speed of rolling rolls lowering to food dough is controlled so that it gradually decreases from initial value.

EFFECT: new method and device are proposed for rolling of food dough as well as disk-shaped dough produced by this method.

32 cl, 22 dwg

Description

The invention relates to a method for rolling food dough to form a disk-shaped dough and to a device for its implementation. For example, there is a dough in the form of a piece of pizza with baked cheese, a dough for bread, a dough for pizza containing toppings, and a dough for bread containing toppings. More specifically, according to this method and when using the device according to the invention, a disk having a uniform thickness can be formed from a piece of food dough without causing slippage between the food dough and the rolling rollers and without causing a reduction in its size due to the twisting of the food dough. In addition, the invention relates to a disk-shaped food dough obtained according to the invention on such a device.

Typically, in preparing a pie dough, pizza dough, or flat bread dough, the following method is used. Firstly, prepare a piece of food dough having a corresponding shape, for example approximately spherical shape, the shape of a body with rectangular faces or the shape of a thick piece of disk-shaped. Then a piece of food dough is rolled out and food dough having a flattened shape, for example a disk-shaped, ellipsoidal or essentially quadrangular shape, is made from it. (See Patent Documents 1, 2, and 3.)

A device for forming a disk-shaped food dough containing:

- a device for producing raw material prepared from kneaded flour containing a conveyor belt;

- a stamp for trimming the edges of the source material to form a given shape by reciprocating in the vertical direction of the stamp, where the stamp is located above the conveyor belt;

- a round plate located under the conveyor belt; and

- a lot of small rollers located on a round plate, so that a lot of small rollers form at least one turn;

where small rollers press on the lower surface of the conveyor belt while lowering the stamp to the conveyor belt (see patent document 4).

There are several types of food dough containing fillings, for example bread dough containing layers of cream cheese in the form of butter-based layers, and a pizza crust containing oil-based sauce. These types of food dough containing toppings are prepared as follows. First, prepare a piece of food dough, which is wrapped in an oil-based material, like a butter roll stuffed with nuts and jam. Next, a piece of food dough is rolled out on a rolling device containing a pair of rollers arranged vertically so that a crust of a substantially elliptical shape can be made. Then the crust of a substantially elliptical shape is rotated 90 ° and rolled again on a rolling apparatus to form a crust of a substantially circular shape (see Patent Document 5).

Patent Document 1: Japanese Patent Gazette No. S32-3040.

Patent Document 2: Japanese Patent Bulletin No. S58-32847.

Patent Document 3: Japanese Patent Laid-Open Publication No. S57-129634.

Patent Document 4: Japanese Patent Laid-Open Publication No. H4-293447.

Patent Document 5: Japanese Patent Laid-Open Publication No. H11-32660.

The content of inventions:

Patent Document 1 discloses a device comprising:

- a table for laying food dough on it;

- an element for supporting the rolling rollers located above the table, where the element can be moved in the vertical direction and rotated in a horizontal plane around a vertical axis passing through the center of the element; and

- rolling rollers of conical shape, mounted rotatably on the element to maintain rollers for rolling food dough.

Patent Document 2 discloses a device comprising:

- a table for laying food dough on it, where the table is installed with the possibility of rotation in a horizontal plane;

- an element for supporting the rolling rollers located above the table, where the element can be moved in the vertical direction; and

- rolling rollers of conical shape, mounted rotatably on the element to maintain rollers for rolling food dough.

In the methods disclosed in Patent Documents 1 and 2, the rolling rollers are relatively raised from the table and lowered to the food dough placed on the table and pressed on the dough. The rolling rollers are planetary rotated by an element to maintain the rollers, and at the same time they themselves can passively rotate (around their own axes) due to contact with the dough. The food dough is rolled out by rolling rollers, which are informed of the movement in the above manner. In these methods, a characteristic feature is that the rolling rollers rotate passively during planetary rotation by their supporting element. Consequently, the food dough processed on such a device may be damaged, as slippage may occur between the surfaces of the rolling rollers and the food dough. In addition, corrugated protrusions of the dough in front of the rolling rollers may form. Since these protrusions move in front along with the rolling rollers, it takes a long time to roll out the food dough so that the dough acquires a uniform thickness. In addition, if the food dough is thicker, it is even more difficult to roll it so that it acquires a uniform thickness.

The invention disclosed in Patent Document 3 has the same disadvantages.

In the invention disclosed in Patent Document 4, the step of rolling the food dough is ineffective because the food dough is rolled out by rolling rollers on a conveyor belt.

In the invention disclosed in Patent Document 5, the step of rolling the food dough is also ineffective due to the fact that it is necessary to at least twice change the direction of rolling the food dough. In addition, it is difficult to give the food dough a round shape.

In addition, in the inventions disclosed in patent documents 1 and 2, it is required to serve the food dough on the table, as well as remove the food dough, which is given a disc-shaped shape, after it is rolled. Thus, there is a problem in that the efficiency of the step of obtaining such a food dough is low.

The present invention is intended to solve these problems. A first embodiment of the invention relates to rolling food dough on a table using rolling rollers rotated above the table. It is especially important here that the rolling rollers rotate so that they rotate at a higher speed than when they passively rotate due to their rotational movement.

In addition, the invention relates to a device for rolling food dough on a table using rolling rollers pivoted over the table. The device comprises: a first motor used as a first drive for planetary rotation of the rolling rollers, and a second motor used as a second drive for rotating the rolling rollers. The device is also equipped with control means for controlling these engines so that the rotation of the rolling rollers occurs at a faster speed than with passive rotation only due to planetary rotation.

In addition, the invention relates to a method for rolling food dough on a table to form a disk-shaped food dough from a piece of dough. The device used to implement the method includes: a cradle, which can be relatively raised from the table and lowered to the table; and rolling rollers of conical shape, mounted for rotation on the cradle, and the rollers make a planetary rotation around an axis passing through the center of the cradle. In particular, in the present invention, when rolling out the food dough with the rolling rollers used to crush the food dough, the rolling rollers are rotated so that they rotate at a faster speed than during passive rotation due to planetary rotation.

According to the method for rolling the food dough according to the invention, the relative lowering speed of the rolling rollers to the food dough is controlled so that it gradually decreases from the initial value at a predetermined rate.

According to the method for rolling the food dough according to the invention, the relative lowering speed of the rolling rollers to the food dough is controlled so that during the initial determined time, or the time required to give the food dough a predetermined thickness, the speed is maintained at a constant value, and then the speed would gradually decrease from the initial value at a given pace.

According to the method for rolling the food dough according to the invention, the relative lowering speed of the rolling rollers to the food dough is controlled so that the speed gradually decreases from the initial value in a second-order curve or in steps.

In addition, a device for rolling food dough on a table, so that it is possible to form a disk-shaped food dough from a piece of this tesos, contains: a cradle, which can be relatively raised from the table and lowered to the table; rolling rollers of conical shape mounted on the cradle with the possibility of rotation, and the rollers can be rotated around an axis passing through the center of the cradle; and motors for rotating the rolling rollers.

The device for rolling the food dough further comprises a plurality of rolling rollers and corresponding roller drives for their rotation.

The food dough rolling apparatus further comprises a plurality of rolling rollers and corresponding motors for rotating them, wherein the number of engines is less than the number of rolling rollers, and the rolling rollers are connected to the engines via gears.

According to this invention, the device for rolling the food dough further comprises a drive for relative rotation of the rolling rollers and means for controlling the rotation generated by the engine so that the rotation speed of the rolling rollers can be maintained at a speed greater than their passive rotation due to the rotary movement.

The device further comprises an actuator for relative lifting of the rolling rollers from the table and lowering them to the table and means for controlling the operating mode of the actuator drive.

In the device for rolling out the food dough, the table additionally consists of conveying means for moving the food dough from the state of the device in which the dough is rolled out to another state of the device in which the dough is removed.

In the device for rolling food dough on a table, so that it is possible to form a disk-shaped food dough from a piece of this dough, which contains: rolling rollers of conical shape, installed with the possibility of rotation above the table, and the rollers can be rotated around an axis passing through the center of the table; driven gears rigidly connected to rolling rollers; and an annular drive gear meshed with driven gears; moreover, at least either the table or the rolling rollers can be raised and lowered.

The device for rolling the food dough further comprises a drive for turning the rolling rollers relative to the table, and the number of teeth of the driven gears and the drive gear is selected so that it is possible to maintain a higher rotation speed of the rolling rollers resulting from engagement between the driven gears and the ring drive wheel than with passive rotation due to rotational motion.

The device further comprises an actuator for relative lifting of the rolling rollers from the table and lowering them to the table and means for controlling the operating mode of the actuator drive.

According to a second aspect of the present invention, it relates to a method for producing a disk-shaped food dough, wherein the food dough having a substantially spherical shape is rolled so that the food dough takes the form of a flat disk. The food dough is rolled out using rolling rollers located above the table at a distance from the table, where rolling rollers are brought so that they are rotated and rotated. With a gradual decrease in the distance between the table and the rolling rollers, the tops of the rolling rollers begin to contact the center of the food dough. When the distance is further reduced, the area of the food dough in contact with the rolling rollers gradually increases, and then the food dough is pushed radially from the center of the food dough. Therefore, it is possible to produce a disk-shaped food dough.

In addition, it is possible to produce a disk-shaped food dough containing a filling.

In addition, you can make a disk-shaped food dough containing pieces of food glued to the bottom surface of the dough, by scattering the pieces on the table before rolling the dough.

When rolling the food dough on a table having an outer contour and a circle surface that are slightly below the surface of the center of the table, you can make food dough with edges that are slightly higher than the area in the center of the food dough.

In addition, the invention relates to a food dough obtained by this method.

According to a third aspect of the present invention, it relates to a method for rolling a piece of food dough on a device, wherein the device for rolling food dough comprises: a table rotatable around a vertical axis and rolling rollers located above the table and rotatable around their respective axes.

In particular, in this invention, the rolling rollers are rotated so that they rotate at a faster speed than with passive rotation due to the rotational movement.

In addition, in the method of rolling the food dough, until the rolling rollers come into contact with the food dough, the table is kept from rotation or rotated at low speed. After the rolling rollers come into contact with the food dough, the table is rotated at a predetermined high speed, and then the food dough is rolled out by reducing the distance between the table and the rolling rollers.

In addition, according to the method for rolling the food dough at the end of the rolling stage of the food dough, the rolling rollers are controlled to rotate at low speed.

In addition, according to the method for rolling the food dough at the end of the rolling stage of the food dough, the rotation of the table and the rolling rollers is stopped. Then immediately control the table and the rolling rollers so that they rotate in the opposite direction.

In addition, according to the method for rolling the food dough, the relative lowering speed of the rolling rollers to the food dough is controlled so that the speed gradually decreases from the initial value at a predetermined rate.

According to the method for rolling the food dough, the relative lowering speed of the rolling rollers to the food dough is controlled so that the speed is kept constant at the initial determined time, or the time required to give the food dough a predetermined thickness.

In addition, according to the method for rolling the food dough, the relative lowering speed of the rolling rollers to the food dough is controlled so that the speed gradually decreases from the initial value in a second-order curve or in steps.

In addition, the device for rolling the food dough so that it is possible to form a disk-shaped food dough from a piece of this dough contains: a table rotated by an engine, where the food dough can be placed on the table; rolling rollers located above the table; where the table can be rotated using an engine, where at least either the table or the rolling rollers can be raised and lowered.

The device further comprises an actuator for relative lifting of the rolling rollers from the table and lowering them to the table and means for controlling the operating mode of the actuator drive.

The device further comprises a positioning device for positioning the tray for laying the food dough on the table.

The device further comprises a motor control controller for driving the table and rolling rollers, where the controller comprises a storage device in which profilogram data for motor control is stored so that the speed of the rolling rollers decreases at the end of the rolling step.

The device further comprises actuating means for freely changing the direction of rotation of the table and the rotation of the rolling rollers.

According to the first and third aspects of the present invention, since it is possible to reduce slippage between the food dough and the rolling rollers and efficiently roll the food dough, it is possible to effectively form a disk-shaped food dough having a uniform thickness.

According to a second aspect of the present invention, since the rolling rollers force rotation and rotation, the food dough is uniformly pushed in the radial direction from its center and rolled so that it acquires a uniform thickness.

According to the method of rolling the food dough, first the tops of the rolling rollers are brought into contact with the center of the food dough and they are pressed on the center of the food dough. Then, the distance between the rolling rollers and the food dough is further reduced, while the area of the food dough in contact with the rolling rollers is gradually increased, and then the food dough is radially pushed from the center of the food dough.

In addition, it is possible to make a disk-shaped food dough containing fillings by rolling out a substantially spherical piece of food dough, where the disk-shaped food dough contains a portion containing a layer of filling in its center and an edge obtained only from the food dough.

When baking this disk-shaped food dough, it is possible to produce products containing a thin puff portion and an elongated annular edge, since there is a difference in thermal conductivity between the puff portion and the edge of the food dough.

A disk-shaped food dough containing pieces of decorative food products adhering to its lower surface can be rolled out by scattering these pieces on a table until the dough is rolled out. Namely, since the rolling and decorating stage of the food dough is completed at the same time, this stage can be simplified.

When rolling out the food dough, if the table has an outer contour and a surface in the form of a circle that are slightly below the surface of the center of the table, then it can be used to obtain a food dough with edges that are slightly higher than the area in the center of the food dough.

According to a second aspect of the present invention, in comparison with the conventional method, it is easy to produce many types of food dough having complex shapes.

In the drawings:

Figure 1 is a conceptual side view of the device according to the first embodiment of the device for rolling food dough;

Figure 2 is a conceptual top view of the device according to the first embodiment of the device for rolling food dough;

Figure 3 shows the steps of rolling out a food dough;

Figure 4 is a conceptual side view of another embodiment of the device according to the first embodiment;

5 is a conceptual side view of another embodiment of a food dough rolling apparatus according to a first embodiment of the invention;

Figure 6 is an enlarged view of the rolling rollers of the device of Figure 5;

7 is a diagram showing: the relative speed of lowering the rolling rollers to the food dough, the distance between the rolling rollers and the table, the area of the rolling food dough and the average radius of the food dough relative to the time of the rolling stage;

Fig - alternative diagrams, which show: the relative lowering speed of the rolling rollers to the food dough, the distance between the rolling rollers and the table, the area of the rolled food dough and the average radius of the food dough relative to the time of the rolling stage;

Fig. 9 is an alternative diagram showing: the relative speed of lowering the rolling rollers to the food dough, the distance between the rolling rollers and the table, the area of the rolling food dough and the average radius of the food dough relative to the time the rolling step is performed;

Figure 10 is an alternative diagrams showing: the relative lowering speed of the rolling rollers to the food dough, the distance between the rolling rollers and the table, the area of the rolling food dough and the average radius of the food dough relative to the time the rolling step is performed;

11 is an alternative diagrams showing: the relative speed of lowering the rolling rollers to the food dough, the distance between the rolling rollers and the table, the area of the rolling food dough and the average radius of the food dough relative to the time of the rolling stage;

12 is a block diagram showing a basic structure of controls;

13 is a view illustrating a rolling step of a food dough containing a filling in the apparatus of the second embodiment;

Fig - samples obtained in the device according to the second variant of the invention;

Fig. 15 is a view illustrating the steps of rolling out a food dough with scattered pieces of food products in a device according to a second embodiment;

Fig. 16 is a view illustrating the steps of rolling out the food dough on a table having an outer contour and a circle surface that are slightly below the surface of the center of the table in a modified device according to the second embodiment;

17 is a view illustrating the steps of rolling out the food dough on a conveyor comprising a circular platform that is slightly higher than the rest of the conveyor in a modified device according to the second embodiment;

Fig. 18 is a conceptual side view of a device according to a third embodiment of the invention;

Fig. 19 is a block diagram showing a basic structure of controls of an embodiment of a device according to a third embodiment of the invention;

Fig. 20 is a view illustrating the steps of rolling out a food dough in a device according to a third embodiment of the invention;

FIG. 21 are views illustrating alternative steps of rolling out a food dough in a device according to a third embodiment of the invention; FIG.

Fig is a conceptual side view of a modification of the device for rolling food dough according to the third variant of the invention.

According to the embodiment of the apparatus for rolling the food dough according to the first embodiment shown in FIGS. 1 and 2, the device 1 comprises: a rack 5, which is used as a table for laying a piece of food dough 3 of arbitrary shape; and a conveyor belt 7 located on the rack 5, to move the food dough 3, where the conveyor belt 7 is used as a conveying means. Using the conveyor belt 7, it is possible to sequentially transport the food dough 3 from position 9A to transfer it to position 9C and passing it through position 9B for rolling.

In the embodiment shown in FIGS. 1 and 2, the conveyor belt 7 consists of an endless belt. However, the conveyor belt 7 may consist of three separate belts, one for each position 9A, 9B and 9C.

At position 9B, an upper frame 11 (not shown) is located above the strut 5. The lift and lower cradle 15 is attached to the guiding elements 13 located in the upper frame 11, where the cradle 15 can be lifted from the strut 5 and lowered to the strut 5. The cradle 15 can be brought set in motion by means of drive means (not shown) acting as an actuator for raising and lowering the cradle, for example a hydraulic cylinder or a ball screw pair driven by a servomotor.

The cradle 15 is equipped with an engine 17 for turning the rolling rollers. The output shaft of the engine 17 is connected to the structural member 19 to support the rolling rollers 23. The structural member 19 is provided with a hub flange connected to the output shaft of the engine 17 and a plurality of support arms 21 protruding obliquely downward from the hub flange. Many consoles 21 are arranged at equal intervals around the hub flange. The consoles are tilted down and diverge to the sides to the distant ends, so that at the distant ends the intervals between the consoles become large. The conical-shaped rolling rollers 23 are rotatably mounted at the distal ends of the supporting arms 21. The rotation rollers 23 are also mounted at the distal ends of the supporting arms 21. As shown in FIG. 2, a plurality of rolling rollers 23 are arranged at equal intervals around the circumference. The vertices 23A of the rolling rollers 23 are located close to the axis of the output shaft of the engine 17. The rolling rollers are arranged so that the lower generators of the rolling rollers 23 of the conical shape occupy a horizontal position and are in the same plane.

According to the embodiment explained in the above section, using the drive means (actuator), the cradle 15 can be raised and lowered. Using the engine 17, the rolling rollers 23 can be turned by means of the structural member 19. In addition, each engine 25 can be rotated each rolling roller 23. Thus, since the rolling rollers can be rotated and rotated, and since the rolling rollers can be lowered and pressed by them on the food dough 3, the food dough 3 placed on the position 9B tion for its rolling, can be rolled, so that it has acquired a disk-like shape.

The device 1 for rolling out the food dough is equipped with control means 27 for controlling the device 1. The device is also equipped with tracking means 29 for tracking the movement of the food dough 3 in position 9B of its rolling. The tracking means 29 comprise a photosensor for optically detecting the movement of the food dough 3 at position 9B to roll it.

According to the embodiment explained in the above section, the food dough 3 is first served at position 9A, and then it is moved to position 9B to roll it. Then, the rolling rollers 23 are turned by means of an engine 17 which is controlled by means of controls 27. The rolling rollers 23 are also rotated by means of engines 25, which are controlled by means of controls 27. Then, since the cradle is lowered to the food dough 3 to be kneaded by the rolling rollers , the food dough 3 is rolled out and give it a disk-shaped shape (see Figure 3).

During the rolling step, the rolling rollers 23 are rotated by the motors 25 so that they rotate at a speed greater than their passive rotation due to the rotational movement communicated by the motor 17. Namely, the rotation speed of the rolling rollers is maintained at a slightly higher level, than with passive rotation due to rotational motion. In this case, the rotation speed of the rolling rollers during passive rotation due to the rotational motion is called "passive speed". More specifically, the rolling rollers rotate at a speed of 1.05 - 1.4 times faster than with passive rotation. Therefore, the food dough can be rolled without any slippage between the food dough 3 and the surface of the rolling rollers 23.

In addition, when the rolling rollers rotate at a slightly higher speed than the passive speed, if the corrugated protrusions are formed in front of the rolling rollers 23, these corrugated protrusions are pulled in the gap between the rolling rollers 23 and the surface of the rack 5. Thus, the problem associated with the formation of corrugated protrusions.

Since the peripheral speed of the bases of the rolling rollers 23 of the conical shape is greater than the speed of their peaks, there is a tendency to stretch the food dough 3 to their bases from their peaks (in the radial direction). Thus, the food dough 3 can be shaped into an appropriate shape, for example a disk-shaped shape, due to the synergistic effect caused by the kneading of the rolling rollers 23 and the rotation of the rolling rollers 23 at a higher speed.

According to this embodiment, since the food dough 3 having a substantially spherical shape is rolled, a disk-shaped food dough can be made. However, if the food dough 3 having a substantially quadrangular shape is rolled, the food dough 3 can be made in the form of a square formation.

Thus, in comparison with the method in which the food dough 3 is rolled by means of rolling rollers 23 rotated at a passive speed, in addition to being rolled out efficiently according to the present invention, productivity can also be improved.

You can set the rotation speed of the rolling rollers 23, less than 1.05 times greater than the passive speed. However, under these conditions, the effect of drawing the food dough 3 in the gap between the rolling rollers 23 and the surface of the rack 5 will be insufficient. Thus, since rolling the food dough 3 takes a long time, it is difficult to increase productivity. Namely, it is preferable to set the rotation speed of the rolling rollers 23 so that it is more than 1.05 times higher than the passive speed.

In addition, it is possible to set the rotation speed of the rolling rollers 23 so that it is more than 1.4 times higher than the passive speed. However, under this condition, before the rolling rollers 23, the effect of stretching the food dough 3 in the gap between the rolling rollers 23 and the surface of the rack 5 becomes excessive. Thus, since there is a tendency to maintain stresses in the food dough 3 when the rolling rollers 23 are withdrawn from the food dough 3 after it is rolled out, a tendency is observed for the food dough 3 to shrink under the influence of the stresses present in it. Namely, this condition is not preferred.

As explained in the above section, it is preferable to set the rotation speed of the rolling rollers 23 in a range that is 1.05 and 1.4 times higher than the passive speed. It is preferable to select the appropriate rotation speed of the rolling rollers 23, taking into account the properties of the food dough 3.

By using the method, many types of food dough 3 can be rolled out, for example: a food dough having a round shape; food dough, which was left to stand for several tens of minutes; fermented food dough, as well as food dough, previously rolled to a predetermined thickness.

As previously explained, the food dough 3, rolled out at position 9B for rolling, is moved to position 9C for removal using conveyor belt 7 and subsequent removal from position 9C to start another stage.

According to an embodiment, as previously explained, when the method of rolling the food dough 3 is applied, it is possible to lower the rolling rollers 23 to the food dough 3 so that the distance between the rolling rollers 23 and the surface of the rack 5 takes a predetermined value. However, it is also possible to roll the food dough 3, making it possible to relatively rise to the rolling rollers 23 located in a predetermined position. Namely, any method of rolling food dough 3 can be used, i.e. a method of enabling rolling rollers 23 to relative lowering the method or a method of enabling relative raising of the food dough 3. Thus, it is possible to roll the food dough 3 by allowing the portion of the conveyor belt 7 on which the food dough 3 is placed to be lifted.

Figure 4 relates to another embodiment of a food dough rolling apparatus according to a first embodiment of the invention. In Fig. 4, the same positions are used to denote the same elements that were presented in the previous embodiment. In addition, some overlapping explanations are excluded here.

According to a second embodiment, the conveyor belt 7 is divided into three parts: the conveyor belt 7A, the conveyor belt 7B and the conveyor belt 7C, corresponding to position 9A for feeding the food dough, position 9B for rolling it out and position 9C for removing it, respectively. In addition, the conveyor belt 7B corresponding to position 9B can be relatively raised to the rolling rollers 23 and lowered away from them by means of raising and lowering means (not shown). Conveyor belts 7A, 7B and 7C are driven by appropriate motors (not shown).

According to a second embodiment, the food dough 3 is placed on a conveyor belt 7B. The conveyor belt 7B can be lifted to the rolling rollers located above it to a predetermined height. Thus, the conveyor belt 7B corresponds to the table, and the upper frame 11 supporting the rolling rollers corresponds to the raised and lower cradle 15, since the upper frame 11 can be lifted away from the conveyor belt 7B and lowered to the conveyor belt 7B.

A cylindrical rotatable shaft 31 is suspended perpendicularly to the upper frame 11 for rotation. In addition, the structural member 19 for supporting the rolling rollers 23 is located at the lower end of the cylindrical rotatable shaft 31. The drive (motor) 17 for rotating the rolling rollers 23 is mounted on an arm 33 attached to the upper frame 11, and with it rotate the rotatable shaft 31. The pinion gear 35A connected to the engine 17 is meshed with the pinion gear 35B. Namely, the drive 17 for turning the rolling rollers 23 and rotating the shaft 31 can be connected to them by a suitable gear, for example a gear mechanism.

An actuator (engine) 25 for rotating the rolling rollers 23 supported by the structural member 19 is mounted on an arm 33. The drive 25 and the rolling rollers 23 are connected to each other by a proper gear. More specifically, the rotatable shaft 37 is rotatably mounted in a cylindrical rotatable shaft 31, which is rotated by the motor 25 to rotate the rolling rollers 23. The gear (bevel gear) 39A attached to the lower end of the rotatable shaft 37 is engaged with the gear (bevel gear) 39B attached to one end of the connecting shaft 41 rotatably mounted in the structural member 19. The gear 39C attached to the other end of the connecting shaft 41 is engaged with the gear s 39D, attached to the end of the shaft of the rolling rollers 23. Namely, the actuator 25 and the rolling rollers 23 are connected through a series of gears, representing transmission.

Instead of a series of gears, a timing belt can be used to transmit. Namely, the transmission is not limited to the sequence of gears, and a conventional transmission can be used.

By using the second embodiment, the same effect can be achieved as when using the first embodiment.

5 and 6 relate to yet another embodiment of a food dough rolling apparatus according to a first embodiment of the invention.

The device according to this embodiment is used by introducing a tray onto which the food dough is placed below the rolling rollers and removing the tray after the rolling step has been completed. Namely, the device has the same structure as the device according to the second embodiment, with the exception of the conveyor belt.

In the third embodiment, the table 75 is not rotated, and it is made of a stationary type. Table 75 can be raised to the rolling rollers 73 and lowered down, away from them. Figure 5 shows that table 75 can be raised and lowered. However, it is also possible to provide the possibility of raising and lowering the rolling rollers.

The rolling rollers 73 are supported by the upper frame 78 by means of a rotatable shaft 79 and a structural member 76 for supporting the rolling rollers 73. A drive 77 for rotating the rolling rollers 73 is connected to the upper end of the rotatable shaft 79. The gears 71 are rigidly connected to the rolling rollers 73. In addition, an annular drive gear 72 is mounted on the upper frame 78, which is meshed with the gears 71. Thus, when the rolling rollers 73 are turned with the help of the motor 77, the rolling rollers can be rotated s, since the driven gears 71 are meshed with the drive gear 72.

The ratio of the speed of rotation of the rolling rollers 73 to the speed of rotation is determined by the number of teeth of the driven gears 71 and the drive gear 72.

The number of teeth of the driven gears 71 and the drive gear 72 is selected to allow the rolling rollers 73 to rotate at a higher speed than with passive rotation due to the rotational movement.

According to a third embodiment, the rolling rollers 73 are configured to rotate by using the driven gears 71 and the driving gear 72. The rotation mechanism of the rolling rollers 73 is not limited to this type. For example, you can use the rotation mechanism of the rolling rollers 73 using friction pulleys instead of driven gears 71 and the drive gear 72.

When using the third embodiment, the same effect can be achieved as when using the previously described first embodiment.

The following describes in more detail several types of food dough rolling steps performed in accordance with previous embodiments of the invention.

In the first example, a piece of food dough 3 is prepared having a predetermined volume (mass) and a substantially spherical shape. Then, as shown in FIG. 7, for rolling out the food dough 3 so that it acquires a predetermined thickness in a time T2, it is rolled out, while the relative lowering speed of the rolling rollers 23 to the conveyor belt 7 (7B) is kept constant at 3V. By constant value is meant essentially the same speed as the speed used in the rolling method of a conventional food dough, and conveyor belt 7 (7B) is used as a table. Then, when the distance between the rolling rollers 23 and the conveyor belt 7 (7B) reaches a predetermined value at which the food dough 3 has a predetermined thickness, the relative lowering of the rolling rollers 23 to the conveyor belt 7 (7B) is stopped. As shown in FIG. 7 (b), the distance between the rolling rollers 23 and the conveyor belt 7 (7B) becomes inversely proportional to time. The average radius of the food dough 3 increases along a second-order curve, as shown in FIG. 7 (d). The area of the food dough 3 is greatly increased according to a fourth-order curve, as shown in FIG. 7 (c).

In the second example, a piece of food dough 3 is prepared having the same volume (mass) as in the first example and a substantially spherical shape. Then, as shown in FIG. 8, the relative lowering speed of the rolling rollers 23 is set to 2V to the conveyor belt 7 (7B) so that it is 2/3 of the 3V speed of the first example. Thus, the food dough rolling time T3 is 1.5 times T2 of the first example. On Fig (b), (c) and (d) shows the data of the second example. In a second example, as shown in FIG. 8 (c), the area of the food dough 3 is greatly increased according to a fourth-order curve.

If the area of the food dough 3 when it is rolled out greatly increases, as mentioned above, then this can lead to excessive stresses in the food dough. Therefore, food dough 3 can be damaged by them.

To solve the problem, you can use the next step (third example) rolling out the food dough 3. Namely, prepare a piece of food dough 3, having the same volume as in the first example, and essentially spherical in shape. As shown in FIG. 9 (a), the food dough 3 is rolled out by performing a relative lowering of the rolling rollers 23 at a speed of 3V over a period of time from 0 to T1. Then, over time from T1 to T3, the relative lowering speed of the rolling rollers 23 is changed inversely with time. When the distance between the rolling rollers 23 and the conveyor belt 7 (7B) reaches a predetermined value at which the food dough 3 has a predetermined thickness, the relative lowering of the rolling rollers 23 is stopped.

In a third example, as shown in FIG. 9 (c), the degree of increase in the area of the food dough 3 can be reduced at the end of the rolling step.

In addition, as shown in FIG. 10 (a), which illustrates a fourth example, the food dough 3 is rolled out at a speed of 3V relative lowering of the rolling rollers 23 over a period of time from 0 to T1. Then, over time from T1 to T3, the relative lowering speed of the rolling rollers 23 is reduced exponentially. When the distance between the rolling rollers 23 and the conveyor belt 7 (7B) reaches a predetermined value such that the food dough 3 reaches a predetermined thickness, the relative lowering of the rolling rollers 23 is stopped.

In a fourth example, as shown in FIG. 10 (c), the degree of increase in the area of the food dough 3 can be reduced at the end of the rolling step.

In addition, as shown in FIG. 11, which illustrates a fifth example, it is also possible to reduce the degree of increase in the area of the food dough 3 at the end of the rolling step by stepwise reducing the relative lowering speed of the rolling rollers 23.

Namely, when rolling the food dough 3 by the relative lowering of the rolling rollers 23 to the food dough 3 placed on the conveyor belt 7, it is preferable to reduce the speed of the relative lowering of the rolling rollers 23 to the food dough 3 at the end of the rolling step, even if the speed at the previous rolling step was high.

When performing these rolling steps, during a certain initial time of the rolling step, or until the thickness of the food dough 3 reaches a certain value that is significantly greater than the specified thickness, it is preferable to maintain the relative lowering speed of the rolling rollers 23 at a constant value.

Means 27 for controlling the device 1 comprise a computer. The structure of the computer is shown in FIG. Namely, the controls 27 are connected to the input device 43 and to the sensors used as tracking means 29 to determine the presence of the food dough 3.

The controls 27 further comprise a computing device 45 and a speed control device 47 for controlling the rotation of the engines 17, 25 for turning and rotating the rolling rollers 23. The speed control device 47 includes a computing device 49 for calculating speed for automatically calculating the speed of the engine 25 for rotating the rolling rollers 23, when determining the speed of rotation of the engine 17 for turning the rolling rollers 23. In addition, the device 47 for adjusting the sk The axles are electrically connected to the engine 17 for turning the rolling rollers 23 and the engine 25 for rotating the rolling rollers 23 through the drivers 51, 53 for the engines 17, 25.

The controls 27 also include a conveyor belt 7 speed control device 57 by adjusting the rotation speed of the engine 55 to drive it. The conveyor belt speed control device 57 is electrically connected to the motor 55 to drive the conveyor belt 7 through drivers 59 for the engines 55.

The control means 27 also comprise a drive action mode control device 61 for adjusting the relative lowering speed of the rolling rollers 23 to the food dough 3. The drive action mode control device 61 is connected to a device 62 (used as an actuator for lowering and raising the rolling rollers 23). The device 62 is used for the relative lowering and lifting of the rolling rollers 23 for rolling the food dough 3.

The controls 27 also comprise a memory 63 for storing data of the relative lowering speed characteristics of the rolling rollers 23, and these data are shown, for example, in FIGS. 9 (a), 10 (a) and 11 (a).

In the embodiments described in the above sections, the motor 55 for driving the conveyor belt 7 is rotated at a constant speed by the conveyor belt speed adjusting device 57. When moving the conveyor belt 7 at a constant speed, a piece of food dough 3 is fed to position 9A of the conveyor belt 7 having a predetermined volume for its subsequent movement. Then the food dough 3 is moved to position 9B to roll it. When the food dough 3 is moved to position 9B, using the tracking means 29 (sensor), the presence of the food dough 3 is determined and a signal is sent to the computing device 45. Then, the length of the food dough 3 along the conveyor belt 7 is calculated based on the time the food dough 3 takes the front position sensor 29. The location of the center of the food dough 3 is also calculated in the direction of movement of the conveyor belt 7.

After determining the position of the center of the food dough 3, it is possible to calculate using the computing device 45 the travel time of the food dough 3 from the moment the front edge of the food dough 3 is detected by the sensor 29 until the center of the food dough 3 reaches the center of position 9B. In addition, the travel time is measured. When the measured travel time becomes equal to the calculated travel time, a signal is sent to stop the conveyor belt 7 in the device 57 for controlling the speed of the conveyor belt 7. This means that the food dough 3 is located in the center of position 9B for rolling.

As a positioning method for determining the position of the food dough 3, so that the center of the food dough 3 coincides with the center of the position 9B to roll it, the following method can be used. Namely, immediately after the rear edge of the food dough 3 is detected by the sensor 29, the food dough 3 is moved to a distance that can be determined by subtracting the distance between the center of the food dough 3 and the position of the sensor 29 from the distance between the center of position 9B and the position of the sensor 29.

After arranging the food dough 3 so that the center of the food dough 3 coincides with the center of position 9B, as explained above, the rolling rollers 23 are rotated by the motor 17 and also rotated by the motor 25, where the motors 17 and 25 are controlled by the speed control device 47. When the rotation speed of the engine 17 for turning the rolling rollers 23 is determined, the rotation speed of the engine 25 for their rotation is calculated using the speed calculator 49 so that the rolling rollers rotate at a speed of 1.05-1.4 times the passive speed. Then, the engine 25 is controlled based on the calculation of its rotation speed.

The ratio of the rotational speed of the rolling rollers 23 to the rotational speed during passive rotation due to the rotary movement can be arbitrarily selected in the range from 1.05 to 1.4, taking into account the properties of the food dough 3. The selected ratio can be entered through the input device 43. In addition, effective is the use of a storage device (not shown) that stores data that contains valid data or experimental data characterizing the relationship between the rotation speed of the rolling rollers 2 3 and their rotation speed. Namely, it is possible to determine the speed of rotation of the rolling rollers 23 and the speed of their rotation by searching for data in the storage device.

After turning and rotating the rolling rollers 23, the device 62 for lowering and raising the rolling rollers 23 is driven by the drive operation mode control device 61 according to the above description, and the rolling rollers 23 are relatively lowered to the food dough 3 and then rolled out.

You can also control the device 62 for lowering and lifting the rolling rollers 23 based on the use of appropriate data regarding the operating mode of the drive, which is stored in the storage device 63.

In addition, you can use the following method. Namely, for example, data on the lowering speeds of the rolling rollers 23 corresponding to the time intervals 0-T1, T1-T2 and T2-T3 shown in Figs. 9 (a), 10 (a) and 11 (a) are input into the computational the device 45 through the input device 43. In an alternative embodiment, a predetermined lowering speed is input to the computing device 45. The lowering speed of the rolling rollers 23, corresponding to time intervals, based on these data, is calculated using the computing device 45. The device 62 for lowering and raising the rolling rollers 23 can be controlled using the control device 61 based on the calculation results.

It is preferable to select the operating mode of the drive of the device 62 for rolling the food dough 23 based on its properties.

After rolling out the food dough 3 so that it has a disk shape as a result of the relative lowering of the rolling rollers 23 to the food dough 3 using the device 62, the food dough 3 is removed from position 9C to remove it and move to perform the next step.

As explained in the above sections, according to an embodiment, the rolling rollers 23 rotate at a higher speed than during passive rotation due to the rotary movement, and they are pressed to the food dough 3 to roll it, where the lowering speed of the rolling rollers 23 at the end of the rolling stage is lower speeds at an earlier stage of rolling. Thus, it is possible to roll the food dough 3 without slipping between its surface and the surfaces of the rolling rollers 23 and without creating stresses in the food dough 3. Therefore, since the food dough 3 can be effectively rolled out, it is possible to increase productivity.

In addition, the relative lowering speed of the rolling rollers 23 for rolling the food dough 3 is not limited to these modes shown in Figs. 9, 10 and 11. You can use an arbitrary mode to, for example, stop lowering the rolling rollers 23 at an arbitrary selected height. Namely, it is possible to choose the proper operating mode of the drive to ensure the lowering speed of the rolling rollers 23, taking into account the properties of the food dough 3.

The device 62 for lowering and raising the conveyor belt 7B or the cradle 15 requires a mechanism that responds to the mode of action of the drive. The operating mode of the drive comprises a high-speed part (3V) at an early stage of rolling and part with a reduced speed at the end of the stage of rolling, as shown in Fig.9 (a), 10 (a) and 11 (a). Thus, as a device 62, a servomechanism comprising a servomotor and a ball screw pair, a hydraulic device such as a pneumatic cylinder, a cam mechanism, or a combination of these devices can be used.

The conveyor belt 7B or cradle 15 needs to be lowered or raised at a high speed at an earlier stage of rolling and lowered or raised at a lower speed so that the speed is gradually reduced. Thus, it is possible to connect a hydraulic device that is easy to drive at high speed, with a ball screw mechanism that is easy to operate, or with a cam mechanism that is used in the device for wrapping a dough with nut filling, or connect a ball screw mechanism with a cam mechanism. Namely, as a device 62 for lowering and raising the conveyor belt 7B or the cradle 15, an arbitrary mechanism can be used.

The following describes the implementation of the device for rolling food dough according to the second embodiment of the present invention. The basic design here is the same as in the first embodiment of the invention. In this case, part of the coinciding explanations is excluded.

The projection profile of the rolling rollers 23 according to the second embodiment of the invention is an isosceles triangle with an angle at the apex of 60 °. The generatrix M of the rolling roll 23 of the conical shape (the generatrix facing the conveying surface 7; see FIG. 17) is parallel to the conveying surface of the conveyor belt 7.

In the above section, it is explained that the projection profile of the rolling rollers 23 of the embodiment is an isosceles triangle with an angle at the apex of 60 °. However, the profile is not limited to this form. You can also use rolling rollers with a conical shape with a sharper angle at the apex or with a blunt angle at the apex. The positions of the vertices of the rolling rollers 23 coincide with the center of the virtual disk C, along which the rolling rollers 23 located above the conveyor belt 7 are rotated (see FIG. 2). The length of the generatrices M of the rolling rollers 23 of the conical shape is essentially equal to the radius of the virtual disk C. The virtual disk C corresponds to the maximum size of the disk-shaped food dough rolled by means of the rolling rollers 23.

13 shows an embodiment for forming a disk-shaped food dough from a substantially spherical piece of food dough containing a filling, for example cream cheese. Food dough 3 containing fillings is moved using a conveyor belt 7, and then it is stopped under the upper frame 11. The upper frame 11 is located above the conveying surface at a predetermined distance. The position of the food dough 3 is determined by controlling the conveyor belt 7 using the control means 27 based on the signal from the tracking means 29 (sensor) located on the rack 5.

The rolling rollers 23 begin to rotate until they come into contact with the food dough. Then, the rolling rollers 23 of the device 1 for rolling out the food dough 3 are lowered, activating the raising and lowering cradle 15. Next, the vertices 23A of the rolling rollers 23 are brought into contact with the central part of the food dough 3. The rolling rollers 23 are rotated clockwise, as seen from above , and thus cause their rotation. After the contact of the peaks 23A of the rolling rollers 23 with the central part of the food dough 3, the food dough 3 is rolled out for a predetermined time, gradually lowering the rolling rollers 23.

First, an inclined plane near the peaks 23A of the rolling rollers 23 is brought into contact with the central part of the food dough 3 for pressing and rolling the dough (see Fig. 13 (a)). Since at the early stage of rolling, the central part of the food dough 3 is crushed and rolled, the stability of the food dough 3 at the rolling stage can be improved. At this time, the rolling rollers 23 do not rotate due to the friction force between the rolling rollers 23 and the food dough 3, but in this way are forced to rotate by the motors 25. In addition, the rolling rollers 23 are forced to rotate by the motor 17. Thus, it is possible rotate the rolling rollers 23 on the surface of the food dough 3 in contact with them without wrinkling on its surface.

In addition, the rolling rollers 23 are gradually lowered, and the contact area between the rolling rollers 23 and the food dough 3 is increased. Therefore, the food dough 3 is pulled to the bases of the rolling rollers 23 in a conical shape, since the peripheral speed of the bases of the rolling rollers 23 is conical in shape higher than the speed of their peaks (see Figs. 13 (b) and 13 (c)).

If the food dough 3 contains the fillings F, as shown in FIG. 13, then the food dough 3 along with the fillings F is rolled out and pulled out in a radial direction. Thus, it is possible to form a food dough 3, which give a disc-shaped and in which form uniform layers containing fillings F.

After a given time, the rolling rollers 23 begin to lift up and are separated from the food dough 3, after which they are not lifted at a given position. Then, the conveyor belt 7 is started to move and the rolled disk-shaped food dough is moved in the downward direction of the process stream.

The driving conditions of the rolling rollers 23, for example: the rotation speed of the rolling rollers 23, the speed of their rotation and the time of crushing and rolling of the food dough 3, can be determined taking into account the properties (coolness and softness) of the food dough 3. In addition, since the number of rolling rollers can be changed 23, it is possible to change the number of contact points between the rolling rollers 23 and the surface of the food dough. Thus, it is obvious that these conditions should be changed according to the scope covered by the claims.

According to a second embodiment, the pizza food dough 3 containing toppings made from cheese (see FIG. 14 (a)) is rolled out to form a disk-shaped pizza food dough. Therefore, a disk-shaped food dough 3 is made containing a flaky portion including uniformly distributed fillings obtained from cheese in the dough and having a rim produced only from the food dough (see FIG. 14 (b)). When baking such a food dough 3, it is possible to prepare a pizza containing a puff and thin portion containing toppings and having a raised edge portion (see FIG. 14 (c)).

In the embodiment illustrated in FIG. 15, after evenly dispersing pieces of food products (sesame seeds, breadcrumbs, seeds of various crops, etc.), food dough 3 is placed on the surface of the conveyor belt 7. Then, the food dough 3 is rolled with pieces of food adhering to its bottom surface. For example, by gluing sesame seeds to the bottom surface of the food dough 3, when it is rolled using rolling rollers 23, it is possible not only to roll the food dough 3, but also to decorate it with securely glued sesame seeds. Therefore, it is possible to produce an unusual food dough 3 containing pieces of food products glued to its lower surface.

The embodiment illustrated in FIG. 16 relates to a food dough sheeter 3, which uses a rack 5 containing a protruding portion G. More specifically, the device includes a stand 60. It can be pulled down from the conveyor belt 7 and lifted to the upper surface conveyor belt 7 in the rolling position. When rolling the food dough 3 using rolling rollers 23, since the stand 60 is lifted and several brought up from the surface of the conveyor belt 7 in the rolling position, the central part of the food dough 3 rises from its surface. Thus, it is possible to produce a food dough 3 containing a rim on its periphery. Namely, the device is prepared so that the distance between the rolling rollers 23 and the surface of the conveyor belt 7 in the central part of the food dough 3 is less than the distance along its periphery, and then the food dough 3 is rolled out.

By using the device, it is possible to produce a food dough 3 having a thick edge portion. If the rolling food dough 3 is turned upside down, it is obvious that it contains a central thin portion and a thick edge portion E, as shown in Fig. 16 (c).

In an alternative embodiment, it is possible to use a conveyor belt 7 containing a protruding portion G, instead of the stand 60, which can be raised and lowered (see Fig.17).

The following describes the implementation of the device for rolling food dough according to the third embodiment of the invention. As shown in FIG. 18, the food dough rolling apparatus 101 according to this embodiment comprises a plurality of columns 105 mounted on a base 103 and supporting a frame 109 containing an upper carrier 107 supported by columns 105. The structure of the supporting frame 109 is not limited to the configuration described above . For example, you can use a configuration that has a console type design, i.e. U-shaped design. With this configuration, the front side, the right side and the left side of the space located between the base 103 and the upper bearing 107 are open. Thus, when rolling out the food dough in space and when introducing the food dough into the space and removing the food dough from it, the process of manipulating the food dough is facilitated.

The device 101 is equipped with a table 113, rotatable in a horizontal plane, located in the space between the base 103 and the upper bearing element 107. A piece of food dough 111, having an arbitrary shape, can be placed on a rotatable table 113. More specifically, the base 103 is equipped with actuators 115, for example ball screw mechanisms or hydraulic cylinders. By means of actuators 115, the lowering and raising element 117 can be lowered and raised. In addition, the lowering and raising element 117 is provided with a motor M1, for example a servomotor. The rotatable table 113 is mechanically mounted on the rotatable flange 119, which is rotated in the horizontal plane by the motor M1. In accordance with the design of the device, the rotatable table 113 can be rotated in a horizontal plane, raised and lowered. The speeds of rotation, raising and lowering of the rotatable table 113 can be adjusted by controlling the engine M1 and using actuators to raise and lower the element 117 using the control device.

To enable easy placement of the food dough 111 on the rotary table 113 and to remove it from the rotary table 113, the tray 121 can be placed and positioned on the rotary table 113, while the food dough 111 is placed on the tray. More specifically, the tray 121 and the rotatable table 113 may include mating points for articulating with each other and for positioning the tray 121 when stacking the tray 121 on the rotatable table 113. Namely, the tray 121 and the rotatable table 113 may include a positioning mechanism for the tray 121.

In this embodiment, containing the positioning mechanism, holes 123 are provided in the tray 121, and pins 125 are provided in the rotatable table 113, the pins corresponding to the holes. However, since the positioning mechanism is used to determine the relative location of the tray 121 and the rotatable table 113, it is also possible to make holes 123 in the rotatable table 113 and the location of the pins 125 in the tray 121.

In addition, by means of a positioning mechanism, the tray 121 can be positioned relative to the rotatable table 113 so that they are not biased. Thus, the positioning mechanism may include a male part located either in the rotatable table 113 or in the tray 121, and a female part located in another part. Namely, if the magnets are used as a positioning mechanism, then either the south pole or the north pole corresponds to the male part, and the other pole corresponds to the female part. Thus, various types of positioning mechanisms can be used to position the tray 121 on the rotatable table 113 to prevent the movement of the tray 121.

The bearing bracket 127 is located at the lower surface of the upper bearing element 107. A plurality of conical-shaped rolling rollers 129 are rotatably mounted on the supporting bracket 127. The rolling rollers 129 are connected to M2 motors, for example, servomotors located on the supporting bracket 127, for their individual rotation. Thus, each rolling roller 129 can be rotated, driving the motors M2. You can also rotate the rolling rollers 129 by using one engine M2 and transmitting, for example, sequences of gears connected to the motor M2 and rolling rollers 129.

The rolling rollers 129 are arranged with the same angular spacing along the circumference in the horizontal plane. Rolling rollers 129 of conical shape are arranged so that their generators occupy a horizontal position in one plane. Namely, the central axes of the conical-shaped rolling rollers 129 are inclined to the horizontal plane. The vertices of the conical-shaped rolling rollers 129 are assembled at one point so that this point corresponds to a point on a line protruding vertically from the center of the rotatable table 113. The rotation speed of the rolling rollers 129 is maintained to be slightly higher than the speed (“passive speed”) with passive rotation due to the rotary movement of the rotatable table 113. The speed ("drive speed") of rotation of the rolling rollers 129 is higher by 1.05 - 1.4 times the passive speed.

In an embodiment, the rotatable table 113 is rotated and relatively raised and lowered, and the rolling rollers 129 are rotated using the motors M2. Therefore, the food dough 111 placed on the rotatable table 113 can be relatively creased and gradually rolled out using the rolling rollers 129 (see FIGS. 20 and 21). On Fig shows a food dough 111, which contains the toppings 111A, and a tray 121 containing a protruding portion 121A on its surface. Since the tray 121 comprises a protruding portion 121A, an indented portion 111B is formed in the central portion of the food dough 111. The raising and lowering of the rotatable table 113 and the rotation of the rolling rollers for rolling the food dough 111 are performed using the motors M1, M2 and actuators 115, which are controlled by the control device 131 (see Fig. 19).

Using the control device 131, it is possible to control the operating mode of the drive for raising and lowering the rotatable table 113 driven by the actuator 115, the rotational speed of the rotatable table 113 and the operating mode of the drive for rotating the rolling rollers 129. The control device 131 is equipped with a storage device 133 for storing data several types of drive action modes.

In the embodiment described in the above sections, for example in the first example, a piece of food dough 111 having a predetermined volume (mass) and substantially spherical shape is prepared. Further, as shown in FIG. 7, for rolling the food dough 111 so that it acquires a predetermined thickness over a period of time T2, the food dough 111 is rolled out while maintaining the speed 3V of the relative rise of the rotatable table 113 to the rolling rollers 129 at a constant value. By constant value is meant essentially the same speed as that used in the rolling method of a conventional food dough. Then, when the distance between the rolling rollers 129 and the rotatable table 113 reaches a predetermined value at which the food dough 111 reaches a predetermined thickness, the relative elevation of the rotatable table 113 to the rolling rollers is stopped. As shown in FIG. 7 (b), the distance between the rolling rollers 129 and the pivot table 113 is inversely proportional to time. The average radius of the food dough 111 increases along a second-order curve, as shown in FIG. 7 (d). The area of the food dough 111 is greatly increased in a fourth order curve, as shown in FIG. 7 (c).

In the second example, a piece of food dough 111 is prepared having the same volume (mass) as in the first example and a substantially spherical shape. Further, as shown in FIG. 8, the relative elevation speed 2V of the rotatable table 113 to the rolling rollers 129 is set to be 2/3 of the speed 3V of the first example. Thus, rolling the food dough 111 takes T3, which is 1.5 times larger than T2 of the first example. On Fig (b), (c) and (d) shows the data of the second example. In a second example, as shown in FIG. 8 (c), the area of the food dough 111 is greatly increased in a fourth order curve.

When rolling food dough 111, if its area is greatly increased, as explained above, then excessively high stresses can occur in food dough 111. Consequently, food dough 111 may be damaged by these excessive stresses.

To solve this problem, you can use the next step (third example) rolling out the food dough 111. Namely, prepare a piece of food dough 111, having the same volume as in the first example, and essentially spherical in shape. The food dough 111, as shown in FIG. 9 (a), is rolled out at a speed of 3V (at a higher speed) with a relative rise of the rotatable table 113 over a period of time from 0 to T1. Then, over a period of time from T1 to T3, the relative lift speed of the rotatable table 113 is inversely proportional to the time. When the distance between the rolling rollers 129 and the rotatable table 113 reaches a predetermined value at which the food dough 111 reaches a predetermined thickness, the relative rise of the rolling rollers 23 is stopped.

In a third example, as shown in FIG. 9 (c), the degree of increase in the area of the food dough 111 can be reduced at the end of the rolling step.

In addition, as shown in FIG. 10 (a), which illustrates a fourth example, the food dough 111 is rolled at a speed of 3V relative to the rise of the rotatable table 113 over a period of time from 0 to T1. Then, over time T1 to T3, the relative lift speed of the rotatable table 113 is reduced exponentially. When the distance between the rolling rollers 129 and the rotatable table 113 reaches a predetermined value at which the food dough 111 has a predetermined thickness, the relative elevation of the rotatable table 113 is stopped.

In a fourth example, as shown in FIG. 10 (c), the degree of increase in the area of the food dough 111 can be reduced at the end of the rolling step.

In addition, as shown in FIG. 11, which illustrates a fifth example, it is also possible to reduce the degree of increase in the area of the food dough 111 at the end of the rolling step by stepwise decreasing the relative elevation speed of the rotatable table 113.

Namely, when rolling the food dough 111 by relative lifting the pivot table 113, on which the food dough 111 is placed, to the rolling rollers 129, it is preferable to reduce the speed of the relative lifting of the pivot table 113 to the rolling rollers 129 at the end of the rolling stage, even if the speed is at the initial stage of rolling high.

The control device 131 for controlling the device 101 for rolling out the food dough 111 is equipped with a computer and a storage device 133. The storage device 133 stores predetermined modes of operation of the drives for raising and lowering the rotatable table 113, shown in Fig.9-11. The control device 131 further comprises a computing device 135, control means 137 and means 139 for controlling the rotation speed of the motors M1 and M2, respectively. In addition, means 137 and 139 are respectively connected to engine drivers 141 and 143 for controlling engines M1 and M2.

The control device 131 further comprises: an input device 145, comprising switches for turning on the device and for selecting an action mode taking into account the properties of the food dough 111; and control means 147 of the operating mode of the drive for controlling the relative raising and lowering of the rotatable table 113 based on the selected operating mode of the drive.

In the embodiment described in the above sections, after feeding the food dough 111 placed on the tray 121 onto the rotatable table 113, the food dough rolling apparatus 101 is activated by turning on the switch located in the input device 145. At the initial rolling stage, an actuator 115 for lowering and raising the raised and lowered element 117 is actuated, and then the relative rotation of the rotated table 113 can be performed. At this time, the rotated table 113 is held in moving state or rotate at a given low speed. Namely, the rotatable table 113 is rotated at a lower speed so as not to force the food dough 111 placed on the rotatable table 113 to move to the side due to the centrifugal force generated by the rotation of the rotatable table 113. The rolling rollers 129 are also kept stationary or rotate at a given low speed in accordance with the movement of the rotatable table 113.

As the rotary table 113 rises and when the food dough 111 begins to contact the rolling rollers 129, the rotary table 113 starts to rotate at a predetermined pace. At this time, the rotation speed of the rolling rollers 129 is calculated using a computing device 135, so that the rotation speed of the rolling rollers 129 is 1.05-1.4 times higher than the rotation speed of the rolling rollers 129 during passive rotation due to the rotational movement of the rotated table 113. Then, the speed the rotation of the rolling rollers 129 is controlled by means of controls 139. The lifting speed of the rotatable table 113 is controlled based on the drive operation data. Data is pre-selected from the data of the storage device 133 for storing data about the operating modes of the drive by entering a command to select data through the input device 145.

Then, it is determined, based on the following method, whether there has been contact between the food dough 111 and the rolling rollers 129. Namely, the optical sensor 149 is set so that the beam from it passes slightly below the forming M rolling rollers 129 of a conical shape, and then, when the beam is interrupted, it is believed that the food dough 111 has come into contact with the rolling rollers 129. In an alternative embodiment, if the lifting speed of the rotatable table 113 is kept constant and if the thickness of the tray 121 and the food dough 111 is constant oh, when the time elapsed since the beginning of the rise of the rotatable table 113 reaches a predetermined value, it can be considered that the food dough 111 has come into contact with the rolling rollers 129.

You can also use the following method to determine whether the food dough 111 comes into contact with the rolling rollers 129. Namely, the device is equipped with a sensor, for example a linear sensor, to determine the position of the rotatable table 113 in height. The moment of contact of the rolling rollers 129 with the tray 121 on the rotatable table 113 is taken as the starting point of reference. When raising the rotatable table 113 from a lower position, the distance between the rotatable table 113 and the starting point of reference is determined using a sensor. Then, when the distance becomes equal to the thickness of the food dough 111 on the tray 121, it can be considered that the food dough 111 has come into contact with the rolling rollers 129.

In this embodiment, as previously explained, the rotatable table 113 can be rotated and relatively lifted to the rolling rollers 129 and the rolling rollers 129 can be rotated using the M2 engines. Then, the food dough 111 placed on the rotatable table 113 is rolled out to form a disk-shaped food dough. At this time, the rolling rollers 129 are rotated with the help of M2 engines at a speed 1.05-1.4 times the rotation speed of the rolling rollers 129 when they are passively rotated due to the rotational movement of the rotatable table 113.

Consequently, the food dough 111 can be rolled out without any slippage between the food dough 111 and the surface of the rolling rollers 129. In addition, since the rolling rollers 129 rotate at a slightly higher speed than the passive speed, if corrugated protrusions are formed before the rolling rollers 129, they are pulled in the gap between the rolling rollers 129 and the surface of the tray 121. Thus, it is possible to effectively solve the problem of the formation of corrugated protrusions.

In addition, since the peripheral speed of the bases of the rolling rollers 129 of the conical shape is higher than the speed of their peaks, there is a tendency to stretch the food dough 111 in the direction of the bases of the rolling rollers 129 of the conical shape from their vertices (in the radial direction). Thus, it is possible to give the food dough 111 a regular shape, for example a disk-shaped shape, due to the synergistic effect of crushing the dough by the rolling rollers 129 and by rotating the rolling rollers 129 at a higher speed.

Thus, in comparison with the method in which the food dough 111 is rolled out by rolling rollers 129 rotated at a passive speed, using this invention, due to its rolling efficiency, productivity can be improved.

In addition, you can set the rotation speed of the rolling rollers, which would be less than 1.05 times higher than the passive speed. However, under these conditions, the effect of pulling the food dough 111 in the gap between the rolling rollers 129 and the surface of the tray 121 is insufficient. Thus, since rolling the food dough 111 takes a long time, it is difficult to increase productivity. Namely, it is preferable to set the rotation speed of the rolling rollers so that it is more than 1.05 times higher than the passive speed.

In addition, you can set the rotation speed of the rolling rollers, which would be more than 1.4 times higher than the passive speed. However, under these conditions, before the rolling rollers 129, the effect of stretching the food dough 111 in the gap between the rolling rollers 129 and the surface of the tray 121 becomes excessive. Thus, since there is a tendency to maintain stresses in the food dough 111 when withdrawing the rolling rollers 129 from the food dough 111 after it is rolled out, there is a tendency to shrink the food dough 111 under the influence of the stresses present therein. Namely, this condition is not preferred.

As explained in the above section, it is preferable to set the rotation speed of the rolling rollers 129 in a range that is 1.05 and 1.4 times higher than the passive speed. It is preferable to select the appropriate rotation speed of the rolling rollers 129, taking into account the properties of the food dough 111.

By using this method, many types of food dough 111 can be rolled out, for example: a food dough having a round shape; food dough, which was left to stand for several tens of minutes; fermented food dough and food dough pre-rolled to have a predetermined thickness.

As previously explained, during the rolling of the food dough 111, when the rolling step is close to the final phase, it is preferable that the rotation of the rolling rollers 129 is maintained at a lower speed. For example, the drive operation mode is first selected from various kinds of drive operation modes previously stored in the memory 133, according to which the rolling step of the food dough 111 is controlled to complete it in a time period T3. Then, in accordance with the operating mode of the drive, the actuators 115 are controlled by means of the operating mode 147 of the drive to lower and raise the raised and lowered element 117. After the time T has elapsed from the beginning of the stage to the midpoint between stage T2 and T3 (T = [ T2 + T3] / 2) the control means 147 of the operating mode of the drive send a signal to indicate that a period of time T has passed from the beginning of the stage to the means 139 for controlling the speed of rotation of the motors M2. Then, the speeds of the engines M2 are controlled by means of controls 139 via the driver 143 of the engine so that their shafts rotate at a lower speed, based on the data of the operating mode of the drive for controlling the lower speed M2 engines stored in a storage device (not shown).

Thus, at the end of the rolling step of the food dough 111, it can be prevented from rolling too much and damage near its center.

In an alternative embodiment, the following method can also be used as a method for determining the proximity of the final phase of the rolling stage of the food dough 111. When using a sensor, such as a linear sensor, to determine the position of the rotary table 113 in height, it is determined that the rotary table 113 has come to a predetermined position , then we can assume that the stage is close to the final phase of rolling food dough 111.

In this embodiment, since the food dough 111 placed on the tray 121 is moved onto the rotary table 113, and then the food dough 111 is rolled out, it is easy to place the food dough 111 on the rotary table 113. Then, after rolling the food dough 111, the tray 121 can be remove 113 from the rotary table together with the food dough 111 located on it. Thus, it is possible to easily remove the thin food dough 111 without causing damage.

In the embodiment described in the above sections, when the rolling step of the food dough 111 is close to the final phase, the rotation of the rolling rollers 129 is controlled to maintain a lower speed. However, in an alternative embodiment, as a method of relieving stress created in the food dough 111 during the rolling step, the following method can be used. Namely, it is possible to effectively relieve the stress created in the food dough 111 by stopping the rotation of the rotatable table 113 and the rolling rollers 129 and then rotating them in the opposite direction.

In the last step of rolling out the food dough 111, the following rotation method of the rotary table 113 and the rolling rollers 129 can be used. Namely, the rotatable table 113 can be rotated and relatively raised first, and then the food dough 111 can be rolled by the usual rotation of the rolling rollers 129. When the end of the stage is determined using the method for determining that the step of rolling the food dough 111 is close to the end of the stage, the rotation of the rotatable table 113 and the rolling rollers 129 stops squeeze, and then the rotatable table 113 is lowered to separate the food dough 111 from the rolling rollers 129.

Then, the rotatable table 113 and the rolling rollers 129 are rotated in the opposite direction based on the operating mode of the low speed drive stored in a memory device (not shown). The rotatable table 113 is relatively raised at a lower speed at the end of the stage, and then the food dough 111 is crushed and rolled out for a short time by rolling rollers 129, rotating them in the opposite direction at low speed.

At this time, the rotation speed of the rolling rollers 129 in the opposite direction is substantially equal to the speed of their normal rotation at the end of the stage. The difference between these steps is only in the direction of rotation. When the rotation directions of the rotatable table 113 and the rolling rollers 129 are changed at the end of the stage, since the direction of torsion caused in the food dough 111 during the rolling process can be changed, the stress created in the food dough 111 can be removed.

The following describes another implementation of the device for rolling food dough according to the third embodiment of the present invention. Elements of this embodiment, identical with the previous embodiment, are denoted by the same positions, and matching explanations are excluded.

The purpose of creating a device for rolling food dough according to this embodiment is to simplify its design and reduce the size and weight. The gearbox 153 is made in one piece with the engine M1 mounted on a support frame 109 located on the bed 151. The rotary shaft 155 is mounted vertically rotatably on the gearbox 153. The rotatable table 157 is connected to the rotatable shaft 155 so that it can be raised and lowered in the vertical direction. Namely, the rotatable table 157 can be rotated together with the rotatable shaft 155 by means of a dowel, raise and lower relative to the rotatable shaft 155.

The crank lever 163 is mounted near the support bracket 159 mounted on the support frame 109, on the supporting axis 161 so that it can be rotated in a vertical plane. The bias axis is located at the proximal end of the crank arm 163. The bias axis is rotatably mounted in an annular groove located near the tide of the rotatable table 157. Thus, when the distal end of the crank arm 163 is raised and lowered in a vertical plane, the rotatable table 157 is raised and lowered. Tray 165 containing food dough 111 therein can be placed on or removed from pivot table 157.

In this embodiment, the motors M1 and M2 can be driven by a switch 167 located on the support frame 109. The motors M2 are rotated so that the rolling rollers 129 rotate at a speed 1.05-1.4 times the speed of the rolling rollers 129, in contact with the rotatable table 157 and passively rotated due to the rotational movement of the rotatable table 157. For driving M2 engines, so that the rolling rollers 129 rotate at a speed of 1.05-1.4 times the passive speed, it is preferable that the control panel be equipped with a disk regulator for controlling the speed of M2 engines.

In the apparatus described in the above sections, after stacking the tray 165 with the food dough 111 thereon on the pivot table 157, it can be relatively raised and lowered by manually moving the crank arm 163. In addition, it is possible to manually adjust the start time of the pivot table 157 and rolling rollers 129 using engines M1 and M2 by turning on the switch 167 with the other hand.

In this embodiment, since the initial moment of rotation of the rotatable table 157 and the rolling rollers 129 can be manually adjusted by visually determining the height position of the rotatable table 157, the food dough 111 can be easily rolled so that it acquires a predetermined thickness.

At this time, since the speed of the rolling rollers 129 is slightly higher than their passive speed, the same effects can be achieved as in the previous embodiment. In addition, since the tray 165 can be removed from the rotatable table 157 without first removing the food dough 111 from the tray 165, it is easy to handle the food dough 111, even if it is thinly rolled. In addition, with such manual receipt, since the device must be serviced with two hands, there is no danger that the operator’s hand will fall between the tray 165 and the rolling rollers 129. Thus, the safety of the device is improved.

In the embodiment described in the above sections, at the end of the rolling step of the food dough 111, the rotation of the rolling rollers 129 is controlled based on the following method in order to maintain a lower speed. Namely, during visual observation, make sure that the desired thickness of the food dough 111 is achieved, and when the thickness of the food dough 111 reaches a predetermined value, the speed of the rolling rollers 129 is controlled so that they rotate at a lower speed, using the dial on remote control.

Instead or in addition to switch 167, selector switches can be used to control the motors M1 and M2. By turning the selector switches clockwise or counterclockwise relative to the neutral position, you can control the directions and rotational speeds of the engines M1, M2. When they cease to manually operate the selector switches, they return to the neutral position under the influence of the return springs enclosed in them, and the rotation of the motors M1 and M2 is stopped.

In this embodiment, at the end of the rolling step of the food dough 111, it is possible to stop the rotation of the rotary table 157 and the rolling rollers 129 to allow separation of the food dough 111 from the rolling rollers 129, to allow the rotation of the rotary table 157 and the rolling rollers 129 to rotate at a lower speed and re-rolling the food dough. The rotatable table 157 can be raised and lowered by the crank arm 163 when it is in a static state.

Claims (32)

1. The method of rolling a piece of food dough placed on a table using conical-shaped rolling rollers located above the table and mounted to rotate on a supporting element, with which the rollers also make a planetary rotation around the axis of the supporting element, providing for drive rotation of said rolling rollers conical shape so that the speed of the drive rotation of the rolling rollers was higher than the speed of their passive rotation due to planetary rotation of the roll lev els of rollers. 2. A device for rolling out a piece of food dough placed on a table, using rolling conical shaped rollers, rotatable and rotated above the table, containing
first drive means for planetary rotation of the rolling rollers;
second drive means for rotating the rolling rollers; and
control means of the second drive means so that the speed of the drive rotation of the rolling rollers is higher than the speed of their passive rotation due to the planetary rotation of the rolling rollers. 3. A method of rolling a piece of food dough placed on a table so that the food dough has a disc-shaped shape using a cradle that can be relatively raised from the table and lowered to the table; and rolling rollers of conical shape, located on the cradle with the possibility of planetary rotation and its own rotation; in which when rolling the food dough using rolling rollers by pressing the food dough, the rolling rollers are rotated so that the rotation speed of the rolling rollers is higher than the passive rotation speed of the rolling rollers due to the planetary rotation of the rolling rollers. 4. The method according to claim 3, in which the relative lowering speed of the rolling rollers to the food dough is controlled so that the speed at the end of the rolling stage is reduced from the speed in the initial part of the rolling stage with a predetermined rate of speed reduction. 5. The method according to claim 4, in which the speed in the initial part of the rolling stage is maintained at a constant value for a certain initial time or for the time required for the food dough to acquire a given thickness. 6. The method according to claim 4 or 5, in which the speed at the end of the rolling stage is reduced gradually or stepwise. 7. Device for rolling out a piece of food dough placed on a table using conical-shaped rolling rollers rotated and rotated above a table, containing a cradle that can be relatively lifted from the table and lowered to the table; rolling conic-shaped rollers located on the cradle with the possibility of their planetary rotation and their own rotation; and motors for rotating the rolling rollers. 8. The device according to claim 1, in which there are many rolling conical-shaped rollers and motors for rotating the rolling rollers, the motors being mounted so that they correspond to the rolling rollers. 9. The device according to claim 7, in which there are many rolling rollers of conical shape, and the number of motors for rotating the rolling rollers is less than the number of rolling rollers, while the motors are connected to the rolling rollers by means of a transmission. 10. The device according to any one of claims 7 to 9, further comprising means for controlling the rotation of the rolling rollers so as to maintain the rotation speed of the rolling rollers above the speed of passive rotation of the rolling rollers due to the planetary rotation of the rolling rollers. 11. The device according to any one of claims 7 to 9, further comprising an actuator for relative raising of the rolling rollers from the table and lowering the rolling rollers to the table, and means for controlling the operating mode of the actuator drive. 12. The device according to any one of claims 7 to 9, in which the table contains transporting means for moving the food dough from the rolling position of the food dough to the position of removal of the food dough. 13. A device for rolling out a piece of food dough placed on a table so that the food dough has a disk-shaped shape containing conical-shaped rolling rollers located above the table with the possibility of their planetary rotation and their own rotation; driven gears rigidly connected to rolling rollers; and an annular drive gear meshed with driven gears; in which at least the table or rolling rollers can rise and fall. 14. The device according to item 13, further containing a drive for rotating the rolling rollers, and the number of teeth of the driven gears and the drive ring gear is selected so that the drive rotation speed of the rolling rollers caused by the engagement between the driven gears and the drive gear is maintained above the speed passive rotation of the rolling rollers due to the planetary rotation of the rolling rollers. 15. The device according to item 13 or 14, further comprising an actuator for relative raising the rolling rollers from the table and lowering the rolling rollers to the table, and means for controlling the operating mode of the actuator drive. 16. A method of obtaining a disk-shaped food dough from a piece of food dough having a substantially spherical shape, which is placed on the table by rolling with the help of rolling conic-shaped rollers located above the table at a distance from it on the supporting element with the possibility of planetary rotation and proper rotation, wherein the rolling rollers are driven for their rotation and planetary rotation in such a way that the speed of the drive rotation of the rolling rollers is greater than the speed of their passive rotation in seconds even the pivoting movement of the rolling rollers, providing for the first step of gradually reducing the distance between the table and the rolling rollers so that the tops of the rolling rollers come into contact with the center of the food dough; and a second step of further reducing the distance so that the rolling rollers press and roll the food dough, so that the area of the food dough in contact with the rolling rollers increases gradually, and then push the food dough radially from the center of the food dough. 17. The method according to clause 16, in which the food dough, having a substantially spherical shape, contains fillings. 18. The method according to clause 16, further comprising the step of gluing pieces of food products to the lower surface of the food dough placed on the table, to the first stage. 19. The method according to clause 16, in which the table has a peripheral contour and a surface in the form of a circle that are slightly lower than the area in the center of the table. 20. Disk-shaped food dough obtained by the method according to any one of paragraphs.16-19. 21. The method of rolling a piece of food dough using a device containing a table mounted for rotation in a horizontal plane; and rotatable rolling rollers located above the table, wherein at least either the table or rolling rollers can be raised and lowered; moreover, the rolling rollers are rotated so that the rotation speed of the rolling rollers is higher than the passive rotation speed of the rolling rollers due to the rotation of the table. 22. The method according to item 21, in which until the contact of the rolling rollers with the food dough starts, the table is held so that it does not rotate or rotates at low speed, and after the rolling rollers come into contact with the food dough, the table is rotated at a given high speed, and then the food dough is rolled out by reducing the distance between the table and the rolling rollers. 23. The method according to item 21, in which at the end of the rolling stage of the food dough, the rolling rollers are controlled so that the rolling rollers rotate at low speed. 24. The method according to item 21, in which at the end of the stage of rolling out the food dough, the rotation of the table and the rolling rollers is stopped, and then the table and the rolling rollers are controlled so that the table and the rolling rollers rotate in the opposite direction. 25. The method according to any one of paragraphs.21-24, in which the relative speed of lowering the rolling rollers to the food dough is controlled so that the speed gradually decreases from the initial speed at a given pace. 26. The method according A.25, in which the relative speed of lowering the rolling rollers to the food dough is controlled so that during the initial specific time or for the time required for the food dough to acquire a given thickness, the speed is maintained at a constant value. 27. The method according A.25, in which the relative speed of lowering the rolling rollers to the food dough is controlled so that this speed decreases gradually or stepwise. 28. A device for rolling out a piece of food dough to form a disk-shaped food dough containing a table rotatable by an engine, and on this table can be placed a food dough, and rolling rollers located above the table with the possibility of rotation by means of an engine, the drive rotation speed the rolling rollers are greater than the passive rotation speed of the rolling rollers due to the rotation of the table, in which at least either the table or the rolling rollers can be raised and lowered. 29. The device according to p. 28, further containing an actuator for the relative lifting of the rolling rollers up from the table and lowering the rolling rollers to the table, and means for controlling the operating mode of the actuator drive. 30. The device according to p, optionally containing a positioning device for positioning the tray for laying food dough on it. 31. The device of claim 28 or 30, further comprising a controller for controlling the motors for driving the table and rolling rollers, the controller comprising a storage device that stores profilogram data for controlling the motors so that the speed of the rolling rollers decreases at the end of the rolling step. 32. The device according to p. 28 or 30, further comprising actuating means for freely changing the direction of rotation of the table and rolling rollers.

Images