RU2462036C1 - Kneading-and-beating machine - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The kneading-and-beating machine contains a kneading chamber with a lid, a kneading worm with an electric motor, a device for the ready product discharge; the novelty consists in the fact that the kneading chamber is designed to be sealed and equipped with a double circuit water jacket that may be applied both for cooling and for heating dough mass and is installed at an angle of 60° to a horizon; the kneading worm represents a gate stirrer fixed on a shaft and consisting of four brackets ends whereof are welded to the rings fitted onto the shaft with the help of a keyed joint, the brackets positioned at an angle of 90° relative to each other; the kneading-and-beating machine is equipped with a compressor and a receiver.

EFFECT: invention allows to enhance the ready product quality due to more efficient stirring, intensify the dough preparation process, reduce energy consumption for dough preparation, reduce production facilities, increase bread yield, decrease the ready product prime cost.

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Description

The invention relates to the food industry, in particular to equipment for baking and confectionery production, and can be used to prepare a whipped, yeast-free dough.

Currently, there is an increasing demand for dietary food products, including bakery products, which include beaten yeast-free bread.

The closest in technical essence and the achieved effect is a device for mixing liquid flour semi-finished product [A. S. N 1450801, bull. N 2, 1989], consisting of a kneading chamber, a cover with nozzles for loading flour and liquid components, a vertical shaft with a rotor made in the form of a multi-blade plate with sides in the form of grooves, the rotor shaft being offset from the center of the chamber.

The disadvantages of the prototype are: low quality of the mixed test mass, due to the presence of dead zones in the dough mixing chamber, which ultimately reduces the quality of the finished product, the duration of mixing the dough, high energy consumption.

An object of the invention is to develop a kneading and kneading machine, which allows to improve the quality of knocked yeast-free dough, to intensify the process of mixing the recipe components, reduce energy consumption for the preparation of the dough and reduce the cost of finished products.

The technical problem of the invention is achieved by the fact that in a kneading and kneading machine containing a kneading chamber with a lid, a kneading body with an electric motor, a device for unloading the finished product, it is new that the kneading chamber is sealed, equipped with a double-circuit water jacket, which can serve as cooling, and for heating the test mass and is installed at an angle of 60 ° to the horizontal, the kneading body is a frame mixer mounted on a shaft, consisting of four brackets, the ends of which are welded s to the rings, seated on the shaft through key connection, the brackets are arranged under an angle of 90 ° relative to each other, wherein Stirring machines provided with a compressor and a receiver.

The technical result of the invention is to improve the quality of beaten yeast dough and, ultimately, finished products, to intensify the process of preparing the dough, to reduce energy consumption.

Figure 1 presents a diagram of a kneading and knocking machine, figure 2 - kneading chamber of the machine, figure 3 - two-circuit water shirt, figure 4 - kneading body.

The machine contains a kneading chamber 1, which is sealed, a cover 2, a water jacket 3, a shaft 4 fixed in bearings 7 with a kneading body mounted on it, which is a frame stirrer 5, consisting of four brackets, the ends of which are welded to rings mounted on a shaft with using a keyed connection, with the brackets located at an angle of 90 ° relative to each other, a device for unloading the finished product 6, an electric motor 9 drives the kneading body shaft through a belt drive 8, closed by a special casing 11, The main chamber and the electric motor are mounted on the bed 10, the receiver 13 connected to the kneading chamber by a hose serves to maintain a stable pressure in the chamber, the receiver is equipped with a pressure gauge 14 to control the working pressure, the kneading chamber is equipped with a compressor 12, and the finished semi-finished product is unloaded into molds 15.

Kneading and knocking machine operates as follows. First, the liquid formulation components are loaded into the kneading chamber 1, they are mixed, then the flour is loaded, the chamber is closed with a lid 2, the electric drive is turned on, the speed of rotation of the working body is set to 8.3-13.3 s ^-1 , mixing is carried out until a uniform consistency is obtained for 4-8 minutes depending on the recipe. Then, compressed air is supplied to the kneading chamber under a pressure of 0.4 MPa, running tap water is supplied to the cooling jacket, and the prepared dough is knocked down for 4-8 minutes depending on the formulation at the same kneading organ rotation speed, the water jacket being double-circuit ( figure 3) and can serve both for cooling the test mass, and for heating it. After that, the dough is unloaded in the mold 15 and served for baking.

The intensification of the process is due to the fact that during the preparation of beaten yeast-free bread there is no need to use a dough divider, a preliminary proofing cabinet for dough and other machines used in traditional bakery, which in turn allows to reduce production areas, as well as reduce the time required for cooking of bread. The minimum gap between the walls of the kneading chamber and the kneading organ eliminates the presence of dead zones that adversely affect the quality of mixing, and also does not rinse the chamber before each kneading, because the layer of dough remaining on the chamber wall is minimal and does not affect the quality of the finished product during the next batch. This reduces the time spent on camera maintenance. Thus, the preparation time of the dough on this proposed kneading and kneading machine will be 8-16 minutes, depending on the recipe.

The proposed design of the kneading and kneading machine allows you to:

- improve the quality of the finished product due to more efficient mixing,

- intensify the process of making dough,

- reduce energy consumption for the preparation of the test,

- reduce production facilities,

- increase the yield of bread,

- reduce the cost of the finished product.

Claims (1)

A kneading and kneading machine containing a kneading chamber with a lid, a kneading body with an electric motor, a device for unloading the finished product, characterized in that the kneading chamber is sealed, equipped with a double-circuit water jacket, which can serve both for cooling and for heating the test mass and installed at an angle of 60 ° to the horizontal, the kneading body is a frame stirrer mounted on a shaft, consisting of four brackets, the ends of which are welded to rings mounted on the shaft using keyed soy pressure, and the brackets are located at an angle of 90 ° relative to each other, while the kneading and knocking machine is equipped with a compressor and receiver.

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