WO2018046992A1 - Machine à pain - Google Patents

Machine à pain Download PDF

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Publication number
WO2018046992A1
WO2018046992A1 PCT/IB2017/000992 IB2017000992W WO2018046992A1 WO 2018046992 A1 WO2018046992 A1 WO 2018046992A1 IB 2017000992 W IB2017000992 W IB 2017000992W WO 2018046992 A1 WO2018046992 A1 WO 2018046992A1
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WO
WIPO (PCT)
Prior art keywords
case
unit
tank
options
automatic bread
Prior art date
Application number
PCT/IB2017/000992
Other languages
English (en)
Inventor
Vahid GHASEMMOKHTARI
Original Assignee
Ghasemmokhtari Vahid
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ghasemmokhtari Vahid filed Critical Ghasemmokhtari Vahid
Publication of WO2018046992A1 publication Critical patent/WO2018046992A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B7/00—Baking plants
    • A21B7/005—Baking plants in combination with mixing or kneading devices
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F29/00—Mixers with rotating receptacles
    • B01F29/60—Mixers with rotating receptacles rotating about a horizontal or inclined axis, e.g. drum mixers
    • B01F29/63—Mixers with rotating receptacles rotating about a horizontal or inclined axis, e.g. drum mixers with fixed bars, i.e. stationary, or fixed on the receptacle

Definitions

  • This invention is related to a bread machine which makes any type of bread automatically after impounding required materials and defining intended bread properties.
  • Bread is one of the essential products of food industry. Any country, any region has different types of bread habits. But like every other fields, the globalization has removed bread borders, also. With the contribution of developing technology, everybody wants to see every type of bread in his/her dining table. The consumers' ambitions about type, robustness and authenticity are continuously increasing. The changing and developing palates, promotion at life standards, necessities of social life have caused to a different type of concept development in bread production.
  • Bread is a product of flour, water, salt and sourdough which is baked after stirring certain amounts of them to make dough and kneading and fermentation.
  • the flour, water, salt and sourdough are knead by stimng in a cauldron or a vessel.
  • some materials such as glucose, salt, etc. will be solved in it.
  • some other materials such as gluten and farina are unsolvable and therefore they make the dough to be puffed up by absorbing water.
  • Salt decreases bread taste.
  • kneading was done into the vessels by foot.
  • the bread dough is divided in three types, according to the rates of water and flour.
  • sourdough is added to the dough.
  • This sourdough can be some sourdough or professional sourdough.
  • the baker puts aside some of the bread dough and, at the next day, adds it to the dough that he/she wants to knead.
  • the professional sour is added to the water of the dough as a liquid.
  • the sourdough gets mixed in sugars and as a result of this alcohol and carbon dioxide are produced. Gas bubbles cause the dough to swell; sometimes, the bubbles are exploded and therefore some gas is released. Fermentation is started at the vessel and is continued until the dough is divided into small pieces. Once the dough is divided into the suitable pieces, it is put on the bakery and is baked after taking favorite shapes.
  • the average degree of the ovens heat is 230 - 270 °C; but because of the high ratio of water in it, bread heat never goes beyond 100 °C. Alcohol, carbon dioxide gas and some amount of the water which are into the leavened dough are evaporated into the oven; and so, the bread finds unstuck and porous texture.
  • the quality of the bread is depended to the flour which is used and to the baking process.
  • the flours with 73 - 76 output are used to make French bread, while the flours with 78 -80 output are used to make white bread and the flours with higher output (whole wheat) are used to make brown bread (whole- wheat bread).
  • New bread is hard to digest. It should be eaten at least 6 hours after baking.
  • the memepose of the invention is to actualize an automatic bread machine which will be able to actualize the user's commands to make bread automatically.
  • Another memepose of the invention is to actualize an automatic bread machine which will be able to start making bread according to its remote control mechanism every time needed.
  • the other purpose of the invention is to actualize an automatic bread machine which will be able to make bread into a sterile environment.
  • the other memepose of the invention is to actualize make and baking all kind model of bread for any request number , form , taste , amont , figure and other arbitirary things.
  • the other purpose of invention is to actualize trasporting material into of tank and into of mixer systems
  • the other purpose of invention is actualize measuring , fonning , transporting , and add favored items , for any model of bread .
  • the other pote of invention is to actualize an automatic whashing all dirty and infected for all part of machine and report situation of machine for any defect and problems .
  • Figure 1 Perspective picture of the automatic bread machine's preferred pattern.
  • FIG. 1 Perspective picture of kneading .shaping and carrying unit's preferred .
  • FIG. 1 Perspective picture of forming and carrying unit's preferred .
  • FIG. 1 Perspective picture of explor cooking unit's preferred pattern.
  • FIG. 1 Perspective picture of cutting unit's preferred pattern.
  • Robotic orientaion unit
  • An automatic bread machine ( 1 ) to actualize bread production automatically after putting required materials into it and defining intended bread qualities is as follow at its basic form:
  • Bread baking robot which is capable of new updates and be manufactured in arbitrary sizes has the ability of getting commands from operator to supply all types and models of breads all over the world.
  • First step is controller section ( 11 ) which is able to present reports and get new commands via touch interface or remote control including of voice cantroll and other communication tools.
  • Second step is required tanks including for flour (corn, wheat, barley and all types of flour), salt, sugar, oil, milk and every operator desired additive to produce required breads.
  • This tanks have been made of steel in needed sizes.
  • flour tank is bigger than salt ( 2 ) or sugar tanks.
  • sensors ( 2 ) always reports the amount of inside material of tanks on usage and working time so that liable one for tanks prepare himself to fill tanks before running out.
  • All tanks with shut-off valve, connective pipes of unloading materials and collectors ( 3 ) is connected to suction pump (31 ) to transfer materials.
  • Third step is hot water and steam tanks with embedded sensors and valves ( 5 ) as solid material tanks ( 2 ) and under pressure multilayer tanks which is connected to unloading pumps collector via valves ( 3 ).
  • This tanks are connected to original water source permanently) 4 ) and supply their required standard scaled amount water in coordination with ultrasonic sensors( 4 ) to do services for different parts required without operator presence except in fault declaration times.
  • One of the most important tasks of this tanks (water and( 5 )) is to supply hot water for pastry, formatting and steam need for dough process state optimization.
  • the next duty of these tanks ( 5 ) is hot water and steam supply for washing all polluted sections of machine( 1 ) to prepare machine for upcoming services.
  • Forth step is mixer and its components to prepare required dough.
  • Mixer ( 4 ) and all componentsf 4 ) which is made designed by stainless steel uniquely among all available machines in the world.
  • Mixer is designed with stainless steel tubular in parallel with machine which results the best functionality uniquely.
  • Mixer inside is structured with sensors and longitudinal blending arms ( 41) which spin Centrifugal around itself and mixer and cleaning plate in order to dislodge and clean out the dough.
  • Armed ( 41 ) controlling front gate is for opening and closing and upper gate is for control, having an eye on and transferring materials into the mixer
  • Tubes connected to pumps( 44 ) are for unloading transferring materials and in bottom two-step chassis with pneumaticf 46 ) elevators is for elevating all mixer ( 4 ) and load cells
  • Central controller ( 11 ) computes total dough weight regarding number of required breads in units of quantity and each bread weight and defines precise amount of all ingredients after reception of executive program to do special plan. Specifying these needed information central controller regarding coded tanks injects the material to the mixer ( 4 ) as defined program via pumps of solid or liquid ( 31) items connected to divided collectors set.
  • Each tank( 2 ) is connected to its specified valve in collector) 31 ) and materials being loaded to these tanks activate this valve in collector and all ingredients transfer to its own tank.
  • load cells( 47) is computed and located under mixer in a way that avoids of any dynamical computation disturbance in functionality of load cells.
  • Load cells(47) weigh the materials while getting instruction to receive ingredients into the mixer(41) and if materials are enough central controller (ll)cuts pump and collector valve(31) connected to pump and proceeds to load the next material.
  • Blender (41) connected to moving chassis linking to gear box of power transmission via two arms designed alongside the mixer blends the dough. Arms spinning centrifugal around itself and then centrifugal around mixer tank blend and change the state of dough totally. Blending action is according to the defined program and in time chart distance gone through relative to physical factors is being calculated.
  • Paste is sensed after blending by moisture and pressure sensors which are reachable to dough by mechanical arms( 41 ) .
  • Each bread has its own defined pressure-moisture and special specification according to specified algorithmic plan. While sensing the dough in case of detecting a variance of paste moisture and pressure with defined plan central controller grades, categorizes and calculates variance and acts to do required action and sends needed command for allocated units to remove difference.
  • bague e is in program 6 in algorithmic unit which its moisture and pressure properties are defined in the program
  • the program in case of variation carries out an adjustment so that it adds gaseous liquids if it's less moist and it adds allowed dry materials like flour regarding moister according to automatic calculations, then mixes it again, senses it and if verified, notifies that the paste is ready.
  • the prepared paste in the mixer( 41 ) by the cleaner board ( 45 )of the paste (the board that guided the paste out of the mixer) which simultaneously with arms of mixer (which with a special and unique design of the arm pass over the board and while working, arms and the plate centrifugal) is guided out of mixer tank into the snapping controlling mechanism.
  • Guiding plate (cleaner) ( 45 ) moves forward and back by a motored arm that is designed concentric with the main axis of mixer ( 45 ) and it contains griping design.
  • a motored arm that is designed concentric with the main axis of mixer ( 45 ) and it contains griping design.
  • rst the whole system of mixer been raised up to a certain height by 4 biotitic jacks ( 46 ). This action is because of setting the distance of offloading paste from mixer to the shaping system ( 6 ).
  • Cutting and shaping unit(6 ) of paste is placed for forming paste in specified sizes and models, to transfer it to rolling section at the end of kneading set, tanks, controllers set and at the beginning of rolling set (rolling pin and forming) (7 ), steam unit and baking part ( 8,9) .
  • the set in both perspectives instruction-algorithmic programs and robotic operational mechanisms, has its own specific design.
  • the whole set lays on moving and guiding rails parallel ( 65 ) to each other and covers the whole distance between the ending distance of kneading to the ending distance of rolling system ( 7 ) (rolling tip), in which one of the guiding rails has a activator, to the purpose of transferring set of the system from its seating in front of mixing set to the place in front of rolling set.
  • Moving arm and motor lays on a chassis lays on the main moving chassis of the whole set according to the calculations.
  • Each of the gates of the main chassis has an electrical disconnecting mechanism ( 67 ). These gates are controlled by central controlling unit according to programmed calculations for presenting early baguette paste, in the way that while being pressed and coming out of gates (67 ) on worktable 1 (68 ) as specific amount of paste in mathematical calculation unit through gate.
  • the cutter mechanism ( 67 (operates as operational instructional and cutter blade gets off the bobbin and cuts the exiting paste by springs which their calculations are based on of hardness and looseness of paste and energy amount of magnetic field of bobbin and calculating energy to the blade and it returns to the initial condition to perform the next step.
  • worktable 1 ( 68 ).
  • Worktable 1 lays under the bottom part of the shaping ( 6 )tank set which is on moving chassis ( 62 ) and alongside the tank and other fixed instruments of this worktable is moving and it's for the purpose of transferring the paste delivered from shaping tank to worktable 2
  • the whole of this set lies on four pneumatic jacks which are on moving chassis mounted on guiding and transporting rails between which there's the moving weight reducing wheel (for preventing guider from jumping) which by guiding motor, guides and replaces the whole set to the front of mixer and vice versa.
  • the whole rolling (rolling pin) set along with worktable 2 ( 76 ) lies on front part of stage steam machine ( 8 ) and rear part of shaping section ( 6 ).
  • This rolling pin ( 71 ) as breads exi ng worktable 1 ( 68 ) and after verification or shaping specifically for that bread and being placed in its specific location, gets parallelized by that and with using its robo c arm number 1 ( 77 ) , adjusts its distance with special shaping pin which is for the purpose of keeping( 71 ) the thickness by program for that specific bread and moves in simultaneous direction and opposite working direction of special shaping rolling pin. This is when the worktable 2 ( 76 ) of rolling unit ( 71 ) is posi oned at the same level and tangent to worktable 1.
  • the set of rolling pins lay on its characteristic spinning chassis on a robotic arm ( 79 ) which has a mechanism for turning the whole set in 360 degrees and transferring this set at the same time as turning 360 degrees along width of worktable and a motored ( 75 ) steel ball bearing wheels on steel chassis.
  • Fan system adjusts vapor pressure of flinch pipes and tanks and central heating torches of controller units ( 8 ).
  • Each vaporizer set could contain several independent levels ( 81 ). When breads are prepared on worktable 2( 76 ), each empty unit of this set (vaporizer) ( 81 ) notifies its readiness via opening the gate ( 81 )
  • Worktable 3 ( 6) contains a robotic arm ( 102 )for moving the whole set in y and height direction. After vapor system ( 5 ) notification, this work for transferring breads replaces itself in front of front gates of vapor unit and rear gates of baking unit ( 5 / 7 ) which both are by its robotic arm ( 102 / 104 ). Worktable by its detecting sensors locates itself exactly across and at the same level as vapor unit worktables and baking unit ( 7 ).
  • This operation is carried out by activating robotic arm placed along the width of the worktable.
  • Bidirec onal mo on of this arm ac vates contrac ve system of worktable 3 ( 6 ) and adds to the length of worktable 3 in a sliding movement at both sides un I (104 ) it reaches and gets tangent to steam unit and baking worktable which another summation system after finishing the task controls the excessive of conveyor and prevents its looseness and bad operation.
  • Worktable 3 with this technology transfers all processed breads in steam unit to baking unit.
  • An independent motor system is there to run the replacing maneuver of smooth side and rocky side opposite to rocky worktable ( 91 ).
  • the central system provides required total heat of oven (baking unit)( 9 ),
  • the whole baking system ( 9 ) is staged (independent baking unit).
  • Each unit contains 2 robo c front and rear gates ( 98 ) which each stage lies across the stage of steam unit ( 5 )and the number of stages are equal to the number of steam unit's ( 5 ).
  • baking unit ( 7 ) The basis of baking unit ( 7 ) is temporal matrix unit. It operates as the calculated schedule and send command from central unit ( 11 ) with respect to the specified baking heat ( 7 ) and then sends the command for leaving the unit.
  • baking unit After baking notification of each unit ( 91 ), a worktable same as the one of worktable 2 (67 ), baking unit delivers the baked breads to the delivery unit after exit notification of that unit to the correspondent unit and synched with it.
  • the whole set of type D model 1 robot has a special robo c armed system for each unit for washing and cleaning all the dirty parts with hot water and steam and detergents and unloading them to the wastage unit and disinfection of system.
  • Each robot can be designed and built in a desired size. In case can of this matter being done, every 15 sta can show an output of 300 staff work totally.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

La présente invention concerne une machine à pain automatique (1) qui fabrique tout type de pain après avoir été approvisionnée en matériaux requis et une fois que les propriétés voulues pour le pain ont été définies. Cette machine à pain comprend une unité tamis (2) permettant d'ajouter la farine, le levain et des matériaux similaires, une unité de malaxage (3) qui est positionnée sous l'unité tamis (2), une unité de transport (4) pour transporter les matériaux qui sont malaxés dans l'unité de malaxage, une unité de mise en forme (5) pour donner une forme à la pâte sur l'unité de transport (4), une cuve de cuisson (7) pour cuire la pâte, une unité à liquide pour nettoyer la cuve de cuisson, l'unité de mise en forme (5) et l'unité de transport (4) avec de l'eau sous pression et en même temps pour fournir l'eau et l'humidité requises pendant le processus de cuisson du pain, une unité de commande conçue pour commander le système, et un moniteur (11) conçu pour permettre à l'utilisateur de commander l'unité de commande.
PCT/IB2017/000992 2016-09-07 2017-09-09 Machine à pain WO2018046992A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2016/12595 2016-09-07
TR2016/12595A TR201612595A2 (tr) 2016-09-07 2016-09-07 Bi̇r otomati̇k ekmek maki̇nesi̇

Publications (1)

Publication Number Publication Date
WO2018046992A1 true WO2018046992A1 (fr) 2018-03-15

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ID=59295239

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/IB2017/000871 WO2018046991A1 (fr) 2016-09-07 2017-07-26 Machine à pain
PCT/IB2017/000992 WO2018046992A1 (fr) 2016-09-07 2017-09-09 Machine à pain

Family Applications Before (1)

Application Number Title Priority Date Filing Date
PCT/IB2017/000871 WO2018046991A1 (fr) 2016-09-07 2017-07-26 Machine à pain

Country Status (2)

Country Link
TR (1) TR201612595A2 (fr)
WO (2) WO2018046991A1 (fr)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1484165A (fr) * 1966-06-20 1967-06-09 Procédé et appareil de fabrication de pain
DE2541052A1 (de) * 1975-09-15 1977-03-17 Werner & Pfleiderer Verfahren und anlage zur herstellung von persischem fladenbrot, sogenanntem sangak-brot
DE2553752A1 (de) * 1975-11-29 1977-06-02 Werner & Pfleiderer Verfahren und anlage zur herstellung von fladenbrot aus weizenteig
US4109569A (en) * 1975-03-22 1978-08-29 Kate Kemper Dough makeup line for the selective production of different kinds of bread
US4204466A (en) * 1977-11-24 1980-05-27 Fr. Winkler Kg Plant for the automatic production of Arabic flat bread
WO1990000447A1 (fr) * 1988-07-14 1990-01-25 Apv Corporation Limited Controle du poids des pieces de pate a pain dans une installation de fabrication de pain
WO1995010969A1 (fr) * 1993-10-22 1995-04-27 The Andersons Appareil et procede de panification
US5593712A (en) * 1993-03-29 1997-01-14 B.F.E. Limited Process for making bread
GB2308287A (en) * 1995-12-15 1997-06-25 Brian Hogan Producing french bread
US6291002B1 (en) * 2000-01-26 2001-09-18 Asgdhig Goglanian Method for preparing elongated pita bread

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1484165A (fr) * 1966-06-20 1967-06-09 Procédé et appareil de fabrication de pain
US4109569A (en) * 1975-03-22 1978-08-29 Kate Kemper Dough makeup line for the selective production of different kinds of bread
DE2541052A1 (de) * 1975-09-15 1977-03-17 Werner & Pfleiderer Verfahren und anlage zur herstellung von persischem fladenbrot, sogenanntem sangak-brot
DE2553752A1 (de) * 1975-11-29 1977-06-02 Werner & Pfleiderer Verfahren und anlage zur herstellung von fladenbrot aus weizenteig
US4204466A (en) * 1977-11-24 1980-05-27 Fr. Winkler Kg Plant for the automatic production of Arabic flat bread
WO1990000447A1 (fr) * 1988-07-14 1990-01-25 Apv Corporation Limited Controle du poids des pieces de pate a pain dans une installation de fabrication de pain
US5593712A (en) * 1993-03-29 1997-01-14 B.F.E. Limited Process for making bread
WO1995010969A1 (fr) * 1993-10-22 1995-04-27 The Andersons Appareil et procede de panification
GB2308287A (en) * 1995-12-15 1997-06-25 Brian Hogan Producing french bread
US6291002B1 (en) * 2000-01-26 2001-09-18 Asgdhig Goglanian Method for preparing elongated pita bread

Also Published As

Publication number Publication date
TR201612595A2 (tr) 2018-03-21
WO2018046991A1 (fr) 2018-03-15

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