RU2671535C2 - Automated line for producing ossetian pies - Google Patents

Abstract

FIELD: transportation.SUBSTANCE: automated line comprises filling tanks and sequentially located aggregates for dosing the filling, technologically interconnected by a chain-slat conveyor with pans, aggregates for leveling the filling, forming the top of the pie and finally forming the pie. Line comprises a control panel with a preset work program, connected electrically and by means of actuators with pneumatics and electric drives.EFFECT: line provides mass production of Ossetian pies.5 cl, 8 dwg

Description

The invention relates to the baking industry, and in particular to technological equipment used for automated in-line production of Ossetian pies and pizza with a different assortment of fillings. Distinctive features of the claimed invention can be implemented in high-performance equipment of culinary industries, catering facilities (in units of canteens, restaurants, cafes), as well as on the basis of farms.

The claimed invention can also provide high-performance manufacturing of a composite semi-finished food product that allows deep freezing.

The well-known "Line for the production of molded wheat bread", RF patent No. 20133959, A21B 7/00, A21C 9/08, publ. 06/15/1994, containing a dough divider, a dough rounder, a stacker of dough pieces into cassettes, proofers, a mechanism for planting molds under the oven, a tunnel oven, a mechanism for removing and unloading molds installed at its outlet, an empty mold return conveyor and a lubrication mechanism . At the entrance to the proofer there is a conveyor-storage of forms with a mechanism for their collision. Two rotary tables with guides are used to turn the cassettes and their oriented supply to the conveyor drive. Rotary tables, conveyor drive and conveyor return forms are located in one horizontal plane.

The stacker of dough pieces contains rotary trays mounted stationary in one plane and a mechanism for returning them. The mechanism for removing and unloading forms is a rotary shaft mounted on the carriage with U-shaped removable slats, equipped with an individual small-sized drive.

The disadvantages of the known line is the narrow range of bakery products and the low number of manufacture of filled pies, and high cost due to low productivity.

Also known is the “Line for the manufacture of dough products”, (RF patent No. 2450520, А21С 9/06, published: 05/20/2012), containing silos for components mounted on the frame, component feeding mechanisms, a rotary die for forming hollow products a shaft, which is connected by one side of the cavity through the pipeline to the compressor, and the other by means of radial channels in the rotary stamp with stamp cells, a shaft drive, characterized in that it further comprises a separation mechanism for stamped products installed behind the rotary stamp, nested in the form of a flexible rod, cantilever mounted on the frame with the possibility of changing its elasticity, while the console of the flexible rod is directed towards the rotary stamp with the possibility of interaction with it.

The disadvantages of the known line are excessive oversaturation of the kinematic scheme, low reliability and quality of products, the complexity and complexity of manufacturing and maintenance, a highly specialized range of manufactured products.

Given the popularity of Ossetian pies, the need has ripened to create automated equipment for their mass production at public catering facilities.

The known "Device for the manufacture of dough products with filling", RF patent No. 2177432, А21С 9/06, published: 08/20/1998, adopted as a prototype for an automated line for the production of Ossetian pies, containing a housing with kinematically connected bins, cameras , heaters and mechanisms for the movement and processing of dough and fillings, and the dough feed mechanism is made in the form of a rotary pump, the filling feed mechanism is a rotor with dispensers, and the product molding mechanism is small ribbed and large LadKom rolls.

The known device operates according to an excessively complex scheme, is characterized by cumbersomeness and laboriousness in the manufacture and maintenance, is suitable only for the production of small-piece products such as dumplings and pasties and is unsuitable for the formation of large products in the form of pies with various fillings.

An object of the invention is the creation of an automated line for the mass production of Ossetian pies, aimed at reducing the complexity of manual labor, reducing the cost of pies, increasing production productivity, improving the quality and appearance of products, reducing its cost.

The technical essence of the invention is expressed in that: an automated line for the production of Ossetian pies, consisting of interconnected filling tanks, mechanisms for moving and processing the dough and filling, consists of technologically linked, sequentially located units, a control panel with a given work program connected electrically and by means of actuators with pneumatics and electric drives with units: dosing the filling, leveling the filling, forming the top Asti (cakes) and the final cake cake formation interconnected chain-slatted conveyor with pans.

The filling unit for filling the automated line for the production of Ossetian pies is made of filling tanks 5, equipped with electric drives 6, connected by shafts 7, with two-blade scrapers 8, in the form of a sickle, mirror-curved along the cone profile, and located in the bases of the filling tanks, above the dispensers volume 9, which are fixed by hinges 10 (Fig. 2), to the filling tanks 5, with the possibility of rotation by a common rod 11, at the ends of which rollers 12 are mounted mounted movably in the guide grooves 13, when volume common rod 11 is connected by hinges 14 (Fig. 2) to the rods of the pneumatic cylinders 15, secured by the second ends on the frame 16.

The filling leveling unit of the automated line for the production of Ossetian pies consists of a frame 17, on which pneumatic cylinders 18 are located, the rods of which are connected to the centers of the casings 19 (Figs. 1, 3) of the filling leveling units, with springs attached to them on the axes 20, shells 21, plates 22 and electric drives 23, the shafts of which are connected with sickle-shaped knives 24, adjacent in turn from below to the plates 22.

The unit for forming the upper part (cakes) of the pie of an automated line for the production of Ossetian pies, consists of a frame 25, a sieve 26 for flour, with brackets 27 on hinges (Fig. 5), mounted on a cross member 28 connected to the rods of pneumatic cylinders 29, fixed motionless on frame 25, on which flour shakers 30 are simultaneously attached, 26 sieves 26, while matrices 31 are coaxially located under the sieves for flour, with holes in the center attached to the brackets 32, the ends of which are rigidly attached to the shaft 33, in the bearing units 34, which by means of gears 35 and racks 36, connected to the rod of the pneumatic cylinder 37, and clamps 38 are mounted between the dies 31, with punches 39 (Fig. 7) and foam polyethylene rings 40 (Fig. 7), connected by brackets 41, hinges 42, 43 , 44, and thrust 45 to the rod of the pneumatic cylinder 46.

The unit for the final formation of pies of an automated line for the production of Ossetian pies consists of a frame 47 on which pneumatic cylinders 48 are fixed, the rods of which are connected to self-aligning units 49, to which punches 50 with profile edges are attached (Fig. 8) and all of them are mounted coaxially with pans 3 on a chain-slat conveyor.

The technical essence of the automated line for the production of Ossetian pies is illustrated by drawings in the following diagrams:

FIG. 1 is a diagram of an automated cake-making line (general view).

FIG. 2 is a diagram of a filling dosage unit.

FIG. 3 is a diagram of a filling leveling assembly.

FIG. 4 is a diagram of a sickle-shaped knife.

FIG. 5 is a diagram of a shaking unit sieve.

FIG. 6 is a diagram of a two-blade scraper: view - a, view - b.

FIG. 7 is a diagram of a clamp assembly with a matrix.

FIG. 8 is a diagram of a self-aligning unit for punches of an aggregate for the final formation of pies.

In the above figures (1-8) are shown:

1. The control panel;

2. Chain and belt conveyor;

3. Frying pan;

4. Chain-slat conveyor drive;

5. Tank;

6. Electric two-blade scraper;

7. The shaft of the two-blade scraper;

8. Two-blade scraper;

9. Volumetric dispenser;

10. The hinge of the volumetric dispenser (Fig. 2);

11. Drive bar;

12. Rollers (Fig. 2);

13. The guide trough (Fig. 2);

14. Hinge of the rod of the pneumatic cylinder;

15. The pneumatic cylinder of the volumetric dispenser drive;

16. The frame of the unit for dosing the filling;

17. The frame of the filling leveling assembly;

18. The pneumatic cylinder of the filling leveling unit;

19. The body of the filling leveling unit;

20. Spring on the axis;

21. The shell;

22. The plate (Fig. 3);

23. An electric drive of a filling leveling unit (Fig. 3);

24. The sickle-shaped knife (Fig. 4);

25. The frame of the unit forming the hole for steam to escape on the upper parts (cakes) of the cake and tipping them to the lower parts (cakes) (Fig. 5);

26. A sieve for flour (Fig. 5);

27. Bracket with hinge (Fig. 5);

28. Cross member (Fig. 5);

29. The pneumatic cylinder raising and lowering the sieves (Fig. 5);

30. Shaker sieve (Fig. 5);

31. Matrix (Fig. 5);

32. Bracket tipping matrix (Fig. 5);

33. Rollover matrix (Fig. 5);

34. The bearing assembly of the rollover shaft of the matrix (Fig. 5);

35. Gear for tipping the matrix (Fig. 5);

36. Rail for tipping the matrix (Fig. 5);

37. The pneumatic cylinder drive tipping matrix (Fig. 5);

38. The clip (Fig. 7);

39. Punch (Fig. 7);

40. A ring of foamed polyethylene (Fig. 7);

41. The bracket clamp the upper cakes (Fig. 7);

42; 43; 44. Hinges of the bracket clamp the upper cakes (Fig. 7);

45. The thrust of the bracket clip of the upper cake (Fig. 7);

46. The pneumatic cylinder drive brackets 41 (Fig. 7);

47. The frame of the final cake forming unit;

48. The pneumatic cylinder of the final cake forming unit;

49. A knot of self-installation of punches;

50. Punch with profile edges;

51. compressor;

52. Electrical cabinet;

53. Lower cake (Fig. 3 and 5);

54. Filling on a cake (Fig. 3);

55. Top cake (Fig. 5).

An automated line for the production of Ossetian pies , a general view of which is schematically depicted in FIG. 1, consists of several units located in series, which are controlled from the control panel 1, mounted on a chain-slat conveyor 2, onto which pans 3 are laid, and at the end the drive 4 is mounted.

In this case , the filling metering unit is mounted at the beginning and consists of tanks 5 for various fillings, with a two-blade scraper 8 curved mirror-shaped along the cone profile and made in the form of a sickle. The two-blade scraper 8 is connected to the electric drive 6 of the two-blade scraper. The tank 5 is connected from below by a hinge 10 (Fig. 2) to a volumetric batcher 9, which in turn is connected to a drive rod 11, which is installed in the guide grooves 13. The rod 11 is connected via a hinge 14 to the rod of the pneumatic cylinder 15 of the volumetric, movably fixed dispenser drive on the frame 16 of the filling dosing unit.

This is followed by a filling leveling unit consisting of a frame 17 (Fig. 1), on which are located the pneumatic cylinders 18 of the filling leveling unit (Fig. 1, 3), the rods of which are connected to the centers of the bodies 19 of the filling leveling units, with springs attached to them on the axes 20 , shells 21, plates 22 and electric drives 23, the shafts of which are connected to sickle-shaped knives 24, which, in turn, are adjacent from below to the plates 22 of the filling leveling units fixed to the bodies 19.

This is followed by an aggregate for the formation of the upper part (lozenges) of the cake , consisting of a frame 25, a sieve 26 for flour, with brackets on hinges 27, mounted for rotation on a cross member 28, connected to the rods of pneumatic cylinders 29, fixed on a fixed frame 25, on which are simultaneously fixed shakers 30 sieves 26 for flour, while under the sieves for flour are coaxially arranged matrix 31 (with holes in the center), fixed to the brackets 32 tipping matrix 31, the ends of which are rigidly attached to the shaft 33 mounted in the bearing units 34, which, by means of gears 35 and rails 36, are connected to the rod of the pneumatic cylinder 37, and clamps 38 are mounted between the dies (Fig. 7), with punches 39 and rings of foamed polyethylene 40, connected by means of brackets 41 with hinges 42, 43, 44, and rods 45 to the stem of the pneumatic cylinder 46.

Next, a unit for the final formation of pies is mounted on a chain-slat conveyor , which consists of a frame 47, on which pneumatic cylinders 48 are fixed, whose rods are connected to punches self-aligning units 49, to which punches 50 with profile edges are attached, and all of them are mounted coaxially with pans 3 on a chain-slat conveyor.

An automated pie production line operates according to a given program in the control panel computer 1. When the “start” button is pressed, the chain-slat conveyor 2 is driven (Fig. 1) in the mode of intermittent stops. After it stops, the operator fixes the pans 3, with the upper dough cakes on the slats of the chain-slat conveyor 2. After a certain time according to the program, on the tanks 5, the electric drives 6, the shafts 7, the two-blade scraper 8 and the volumetric dispensers 9 are filled, and then electric drives 6 are disconnected.

Then the pneumatic cylinders 15 are activated, which retract the actuator rod 11, and it, moving along the path of the guide grooves 13, overturns the volumetric dispensers 9, and the fillings are reset to the centers of the lower cakes on the pans 3. Next, the pneumatic cylinders 15 return the actuator rod 11 to its original position. Further, according to the program, the chain-slat conveyor 2 again takes a step and all pans 3, with lower cakes and filling stop under the centers of the buildings 19 filling distribution nodes.

Further, according to the program, by means of pneumatic cylinders 18, the filling distribution nodes 19 are lowered to the stop in the slats of the chain-slat conveyor and at the same time the electric drives 23, sickle-shaped knives 24 are turned on (Fig. 2), leveling the fillings, as a result of which the fillings are evenly distributed on the cakes within the diameter of the shells 21. Moreover, the lowering mechanism of the plate with a sickle-shaped knife has the ability to control the gap between the cake and the sickle-shaped knife, which makes it possible to adjust the thickness of the filling.

After a certain time, the program gives a command to lift the pneumatic cylinders 18, and turn off the electric drives 23, sickle-shaped knives 24.

Further according to the program, the chain-slat conveyor 2 takes a step again and all the pans 3 with the lower cakes and the fillings distributed on them appear in strictly aligned axes with the matrices 31.

At this time, according to the program, the pneumatic cylinders 29 are triggered, and the sieves 26 with flour and on the brackets with the hinge 27 begin to lower together with the cross member 28 (Fig. 5 is shown by arrows) down to the matrices 31. After touching the shaker, the sieve 30 with the brackets 27 s hinges (Fig. 5), rotate around the hinge (shown by the arrows rounded in Fig. 5) disengage from the shaker 30, fall down and hit the crosspiece 28, and the flour is sprinkled on the matrix 31 twice, after which the sieves 26 are returned to the original position.

Next, the operator puts the upper cakes from the dough onto the matrices 31, after which the pneumatic cylinders 29 re-operate, the rods of which fall down and in the same sequence as before, having touched the shaker 30, sprinkle the upper cakes on the matrices 31 with flour and return to their original position. Further, according to the program, the pneumatic cylinder 46 is turned on, which, by means of brackets 41, clamps 38 with punches, press the upper cakes to the dies, at the same time pierce a hole in the center of the cakes and return to their original position.

Further, according to a predetermined program, the matrices 31, with the upper flat cakes are tipped over by the pneumatic cylinder 37, 180 degrees and the upper flat cakes with the hole are combined with the lower flat cakes with filling, in the pans 3 (Fig. 3), on the chain-slat conveyor, the matrices 31 are returned to the starting position.

Further, according to the program, the chain-slat conveyor 2 moves one step and the pans 3, with the combined upper and lower flat cakes and the filling between them, stop strictly under the punches 50, with the profile edges for gluing and cutting the pies. According to the program, pneumatic cylinders 48 are operated with the punches self-aligning units 49 are lowered all the way into the pans 3 by means of punches 50 with profile edges and glue the upper and lower flat cakes with each other, cut off the excess cakes and, after pausing, return to their original position. At the same time, during the pause, the operator, with a flick of the wrist, removes the cuttings of the cakes and throws them into the drive (not shown in the diagram).

After lifting the pneumatic cylinders 48, in the initial position, the operator takes the formed pies with pans 3, and puts them in proofers for proofing and further for baking.

Next, the cycles are repeated in the same sequence.

The proposed technical solution for the filling metering unit, with a two-blade scraper, mirror-curved along the profile of a cone in the form of a sickle fixed in the base of the tank cone on a vertical axis connected to the drive, allows metering of various types of filling and, unlike the known technical solutions, does not destroy the structure of the filling and its quality.

The technical solution for the distribution node of the filling on the lower cake located on the pan allows, due to the shell and sickle-shaped knives, to distribute the filling on the cake in the form of a clear circle of a given diameter and an even horizontal surface, which in turn will produce standard pies with a neat appearance.

The technical solution using shakers, sieves, dies, clips with foamed polyethylene, punches, sieves with flour, will increase the productivity and manufacturability of equipment, improve the appearance and quality of the finished product.

The technical solution “punch self-alignment unit and punch with profile edges” allows to increase the productivity of the processing line and improves the appearance of the pies.

All the innovations taken together will make it possible to increase the productivity of equipment for the production of Ossetian pies by 4-5 times, reduce manual labor costs by 50-60%, reduce production costs by 10-12%, improve the appearance and quality of pies, and also increase the export potential equipment and products.

The number of simultaneously formed pies on an automated Ossetian production line can be increased.

The proposed automated line for the production of Ossetian pies can be produced using standard equipment from a conventional tool workshop.

Claims (5)

1. An automated line for the production of Ossetian pies, consisting of interconnected filling tanks, mechanisms for moving and processing dough and filling, characterized in that it consists of technologically linked, sequentially located units, a control panel with a given work program, connected electrically and by means of actuators with pneumatics and electric drives, with units: dosing the filling, leveling the filling, forming the upper part (cake) of the cake and the end Yelnia cake formation interconnected chain-slatted conveyor with pans. 2. The automated line for the production of Ossetian pies according to claim 1, characterized in that the filling dispensing unit is made of filling tanks equipped with electric drives connected by shafts, with two-blade scrapers, in the form of a sickle, mirror-curved along the cone profile and located in the bases tanks for fillings, above the volumetric dispensers, which are fixed by hinges, to the tanks for fillings, with the possibility of rotation by a common bar, at the ends of which rollers are mounted mounted movably in the guide rails boom, wherein the overall rod attached to the hinge rod cylinders fixed on the second ends of the frame. 3. An automated line for the production of Ossetian pies according to claim 1, characterized in that the filling leveling unit consists of a frame on which pneumatic cylinders are located, the rods of which are connected to the centers of the bodies of the filling leveling units, with springs attached to them on the axes, shells, plates and electric drives, the shafts of which are connected to sickle-shaped knives, which in turn are adjacent in turn from below to the plates. 4. The automated line for the production of Ossetian pies according to claim 1, characterized in that the unit for forming the upper part (cakes) of the cake consists of a frame, sieves for flour, with brackets on hinges attached to a cross member connected to the rods of pneumatic cylinders fixedly mounted on a frame on which the flour sieve shakers are simultaneously fixed, while under the flour sieves there are coaxially arranged matrices with holes in the center, attached to brackets, the ends of which are rigidly fixed to the shaft, in bearing units, which th through a gear and a rack is connected to the rod of the pneumatic cylinder, and clamps are mounted between the matrices, with punches and rings made of foamed polyethylene, attached by means of brackets, hinges and rod to the rod of the pneumatic cylinder. 5. An automated line for the production of Ossetian pies according to claim 1, characterized in that the unit for the final formation of pies consists of a frame on which pneumatic cylinders are fixed, the rods of which are connected to self-aligning units to which punches with profile edges are attached, and all of them are mounted coaxially with pans on a chain-slat conveyor.

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