WO2019204489A1 - Diviseuse de pâte - Google Patents

Diviseuse de pâte Download PDF

Info

Publication number
WO2019204489A1
WO2019204489A1 PCT/US2019/027930 US2019027930W WO2019204489A1 WO 2019204489 A1 WO2019204489 A1 WO 2019204489A1 US 2019027930 W US2019027930 W US 2019027930W WO 2019204489 A1 WO2019204489 A1 WO 2019204489A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
chamber
burp
draw
location
Prior art date
Application number
PCT/US2019/027930
Other languages
English (en)
Inventor
Andrew D VOYATZAKIS
George ANTHANASIADIS
Original Assignee
Somerset Industries, Inc.
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 Somerset Industries, Inc. filed Critical Somerset Industries, Inc.
Publication of WO2019204489A1 publication Critical patent/WO2019204489A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C5/00—Dough-dividing machines
    • A21C5/02—Dough-dividing machines with division boxes and ejection plungers

Definitions

  • the present invention relates to dough preparation, more particularly, to machines for dividing dough into the desired weight .
  • a dough divider separates a quantity of dough into smaller lumps, typically for individual baked products.
  • Auger-feed-type dividers deform and destroy the structure of the dough, and are slow and inaccurate.
  • Piston-type dividers are difficult to clean, with some machines taking hours, and require extra lubrication, resulting in high maintenance costs. Further, they are not accurate, difficult to adjust, and have high energy costs.
  • the dough divider of the present invention has a hopper that holds the dough to be divided.
  • the hopper has a draw opening at the bottom.
  • a dough chamber with a mouth that is fully aligned with the draw opening to form a draw aperture.
  • Dough is drawn from the hopper into the chamber by a chamber piston.
  • the piston starts at a top location in the chamber, and as it displaces downwardly to a drawn location, a vacuum is produced in the chamber that draws dough into the chamber.
  • the drawn location determines the volume of the resulting dough lump, where volume is used as a proxy for weight .
  • the chamber moves horizontally relative to the hopper, driven by a step mechanism, between a draw position, a burp position, and a discharge position.
  • the chamber mouth is fully aligned with the hopper draw opening, thereby maximizing the amount of dough that can be drawn into the chamber by the piston.
  • the step mechanism moves the chamber to the burp position where the chamber mouth is only partially aligned with the hopper draw opening to form a smaller burp aperture.
  • the size of the burp aperture will depend on the characteristics of the dough.
  • the chamber piston displaces from the drawn location to a burp location, a small distance toward the top of the chamber from the drawn location, to compress the dough lump against the chamber ceiling. Excess dough and air are pushed back into the hopper through the burp aperture.
  • the step mechanism moves the chamber to the discharge position where the chamber mouth is no longer aligned with the hopper draw opening.
  • the piston moves to the top location, pushing the dough lump out the chamber mouth.
  • a discharge mechanism discharges the dough lump from the dough divider.
  • a paddle pivots horizontally to push the dough lump to a discharge chute.
  • the discharge chute incorporates a scale to weigh the dough lump.
  • an arm pivots vertically to push the dough lump to a scale for weighing.
  • the controller determines the difference between the measured weight and desired weight and adjusts the piston drawn location so that the next dough lump is closer or within the desired weight range. If desired, the controller can also change the burp position of the chamber, thereby changing the size of the burp aperture.
  • FIG. 1 is an upper isometric view of the dough divider of the present invention
  • FIG. 2 is a top view of the dough divider in the draw position
  • FIG. 3 is a front view f the dough divider in the draw position
  • FIG. 4 is a front, cros -sectional view of the hopper, chamber, and chamber piston in the draw position prior to drawing;
  • FIG. 5 is a front, cros -sectional view of the hopper, chamber, and chamber piston in the draw position after drawing;
  • FIG. 6 is a top view of the dough divider in the burp position
  • FIG. 7 is a front view f the dough divider in the burp position
  • FIG. 8 is a front, cros -sectional view of the hopper, chamber, and chamber piston in the burp position prior to burping;
  • FIG. 9 is a front, cros -sectional view of the hopper, chamber, and chamber piston in the burp position after burping;
  • FIG. 10 is a top view o the dough divider in the
  • FIG. 11 is a front view of the dough divider in the discharge position
  • FIG. 12 is a front, cross-sectional view of the hopper, chamber, and chamber piston in the discharge position prior to discharge;
  • FIG. 13 is a front, cross-sectional view of the hopper, chamber, and chamber piston in the discharge position after discharge;
  • FIG. 14 is an upper isometric view of a first discharge mechanism
  • FIG. 15 is a side, cross-sectional view of the discharge mechanism of FIG. 14 prior to discharge;
  • FIG. 16 is a side, cross-sectional view of the discharge mechanism of FIG. 14 after discharge;
  • FIG. 17 is a top, partial phantom view of another
  • FIG. 18 is a top view of the discharge mechanism of FIG. 15 after discharge.
  • the dough divider 10 of the present invention provides a number of advantages over dividers of the prior art
  • the dough divider 10 of the present invention provides some of the above-noted advantages by adding an extra step into the dividing process. As described above, current art devices divide dough by volume as a proxy for weight.
  • the present invention adds a step to the dividing process, that of burping the dough.
  • the device of the present invention attempts to squeeze trapped air from the dough lump prior to discharging the dough lump for additional
  • This burping step is described in detail below.
  • the dough divider 10 of the present invention has a frame 12 that holds all of the components in the correct position relative to each other.
  • a hopper 20 holds the quantity of dough 2 to be divided.
  • the hopper 20 is generally conical, as at 22, with a large opening 24 at the top for inserting dough 2.
  • the present invention contemplates that the hopper 20 can be other shapes.
  • a draw opening 26 At the bottom of the hopper 20 is a draw opening 26.
  • the hopper 20 is also intended to encompass any source of dough 2 for the dough divider 10 including, for example, a conduit feeding the dough divider directly from a dough mixer .
  • the hopper 20 is removable from the frame 12 to facilitate easy cleaning.
  • a clamp 28 secures the hopper 20 to the frame 12.
  • the dough chamber 30 is typically, though not necessarily, cylindrical. In the present design, the dough chamber 30 is cylindrical at 7.5 inches high and 3.5 inches in diameter.
  • the present invention contemplates that the dough chamber 30 can be different sizes for different applications.
  • the dough chamber 30 is composed of a synthetic plastic, stainless steel, or aluminum alloy, but can be composed of any rigid material to which the dough will not stick.
  • One preferred material is ultra high molecular weight (UHMW) polyethylene.
  • the dough chamber 30 is removable to the dough chamber 30 .
  • the dough chamber 30 is secured in place during use by a pair of latches 57 seen in FIGS. 1 and 4.
  • the dough chamber 30 has a mouth 34 that is fully aligned with the draw opening 26 to form a draw aperture 38.
  • An optional seal 32 between the hopper draw opening 26 and the mouth 34 at the upper end of the chamber 30 minimizes air leakage between the hopper 20 and chamber 30, as explained below .
  • Dough 2 is drawn from the hopper 20 through the draw aperture 38 into the chamber 30 by a chamber piston 40.
  • the chamber piston 40 reciprocates through the chamber 30.
  • the chamber piston 40 starts at a top location 90 at the top of the chamber 30, as in FIG. 4.
  • a vacuum is produced in the chamber 30 that draws dough 2 into the chamber 30, as in FIG. 5.
  • the drawn location 92 and the amount of displacement is determined by the desired volume of the resulting dough lump 4, where volume is a proxy for weight. The heavier the dough lump 4 is to be, the greater the displacement, that is, the lower drawn location 92 is in the chamber 30.
  • the drawn location 92 is initially inputted into the controller 14 by an operator, either directly or indirectly. With a direct input, the operator sets the actual initial drawn location 92. With an indirect input, the operator sets the dough characteristics and the desired weight of the dough lump 4 and the controller 14 determines the initial drawn location 92.
  • the chamber piston 40 needs to displace at a speed that produces a vacuum strong enough to pull the dough into the chamber 30. In the illustrated design, the chamber piston 40 moves at a speed of at least six inches per second.
  • location 92 is relatively constant.
  • the present invention contemplates that any mechanism 42 that can cause the chamber piston 40 to reciprocate in small increments under control of the controller 14 can be
  • Possible mechanisms include a hydraulic piston and an electric stepping motor.
  • an electric stepping motor 43 rotates an internally-threaded rod or nut 44.
  • An externally-threaded rod 45 extending through the nut 44 reciprocates as the motor 43 turns.
  • externally-threaded rod 45 attaches to the piston 40, as shown in FIGS. 3 and 4.
  • the piston 40 is removably attached to the chamber piston operating mechanism 42.
  • a removable pin 58 secures the piston rod 45 to the mechanism 42, as shown in FIG. 4.
  • the chamber 30 and the hopper 20 move horizontally relative to each other between a draw position 80, a burp position 82, and a discharge position 84. Since the piston 40 is within the chamber 30, the piston 40 moves with the chamber 30.
  • the hopper 20 is stationary and the chamber 30 is moved by a step mechanism 50.
  • the step mechanism 50 can take any form that causes the chamber 30 to be reciprocated in small increments under control of the controller 14. Possible mechanisms include a hydraulic piston and an electric stepping motor.
  • an electric stepping motor 51 rotates an internally- threaded rod or nut 52.
  • An externally-threaded rod 53 extending through the nut 52 reciprocates as the motor 51 turns.
  • the externally-threaded rod 53 attaches to the chamber 30, as at 54 in FIG. 3.
  • the chamber 30 is stationary and the hopper 20 is moved by a step mechanism between the draw position 80, the burp position 82, and the discharge position 84.
  • the draw position 80 is described above, where the chamber mouth 34 is fully aligned with the hopper draw opening 26, thereby maximizing the amount of dough 2 that can be drawn into the chamber 30 by the chamber piston 40 during the draw step.
  • the step mechanism 50 moves the chamber 30 to the burp position 82, shown in FIGS. 6-8.
  • the burp position 82 the chamber mouth 34 is only partially aligned with the hopper draw opening 26 so that a smaller burp aperture 46 is formed by the unaligned chamber mouth 34 and hopper draw opening 26.
  • the step mechanism 50 can move the chamber 30 in small increments such that the burp aperture 46 can be from 1% to 50% of the size of the draw aperture 38.
  • the size of the burp aperture 46 for a particular application will depend on the density, consistency, and hydration of the dough .
  • the burp position 82 is initially inputted into the controller 14 by an operator, either directly or indirectly. With a direct input, the operator sets the actual burp position 82. With an indirect input, the operator sets the desired size of the burp aperture 46 and the controller 14 determines the initial burp position 82 for that size burp aperture 46. Initially, the burp aperture 46 is set to between 10% and 20% depending on the hydration of the dough. The size of the burp aperture 46 can then be adjusted as described below.
  • the chamber mouth 34 moves under the undersurface of the hopper 20 adjacent to the draw opening 26.
  • the hopper undersurface separates the dough lump 4 in the chamber 30 from the dough 2 in the hopper 20 and becomes the ceiling 48 of the dough chamber 30.
  • a plate 56 slides under the hopper 20 to close that part of the draw opening 26 that is not forming the burp aperture 46, as at 60.
  • the plate 56 is attached to the chamber 30 so that it moves with the chamber 30.
  • the chamber piston 40 is programmed to displace from the drawn location 92 to a burp location 94, a
  • the burp location 94 depends on the desired volume of the resultant dough lump 4. Excess dough and air are pushed back into the hopper 20 through the burp aperture 46. The result is a dough lump 4 that is expected to be within a narrow volume range that is determined by the diameter of the chamber 30 and the distance from the piston 40 to the chamber ceiling 48. The weight of the dough lump 4 is expected to be within a range that is calculated using the volume and expected density of the dough.
  • the step mechanism 50 moves the chamber 30 to the discharge position 84, shown in FIGS. 10- 12.
  • the chamber mouth 34 is no longer aligned with the hopper draw opening 26 and the hopper draw opening 26 is fully closed by the plate 56 so that dough 2 does not fall through .
  • the chamber ceiling 48 covers the entire chamber 30, thereby completely separating the dough lump 4 in the chamber 30 from the dough 2 in the hopper 20.
  • a discharge mechanism 62 discharges the dough lump 4 from the dough divider 10.
  • a paddle 64 pushes the dough lump 4 to a discharge chute 66.
  • a motor 68 pivots the paddle 64 on a horizontal axis 65 under control of the controller 14.
  • the paddle is oriented to pivot vertically.
  • the discharge chute 66 incorporates a scale 70 to weigh the dough lump 4.
  • a strain gage is used to weigh the dough lump 4, but any other type of
  • the acceptable weight range is a range of weights around the desired weight of the dough lump 4.
  • the step mechanism 50 pivots an arm 72 on a vertical axis 76 that pushes the dough lump 4 to a scale 74 for weighing.
  • a strain gage is used to weigh the dough lump 4, but any other type of weighing mechanism can be employed. If the dough lump 4 is within the predetermined acceptable weight range, the controller 14 causes the scale 74 to tilt in one direction, discharging the dough lump 4 to the exit. If the weight of the dough lump 4 is out of range, the controller 14 causes the scale 74 to tilt in another direction, discharging the dough lump 4 to a reject bucket.
  • the present invention contemplates that any tilting mechanism can be employed.
  • the scale 74 is pivoted on a horizontal axis by solenoids.
  • the controller 14 determines the difference between the measured weight and desired weight and adjusts the piston drawn location 92 so that the next dough lump 4 is closer or within the desired weight range. If the measured weight is low, the controller 14 causes the chamber piston 40 to displace a greater
  • the piston drawn location 92 is lower in the chamber 30. If the measured weight is high, the piston drawn location 92 is lower in the chamber 30. If the measured weight is high, the piston drawn location 92 is lower in the chamber 30. If the measured weight is high, the piston drawn location 92 is lower in the chamber 30. If the measured weight is high, the piston drawn location 92 is lower in the chamber 30. If the measured weight is high, the piston drawn location 92 is lower in the chamber 30. If the measured weight is high, the
  • controller 14 causes the chamber piston 40 to displace a lesser distance when drawing the dough 2 into the chamber 30 in the draw step, that is, the piston drawn location 92 is higher in the chamber 30. If desired, the controller 14 can also control the step mechanism 50 to change the burp
  • step mechanism 50 moves the chamber 30 back to the draw position 80 of FIGS. 2-

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

L'invention concerne une diviseuse de pâte destinée à séparer une quantité de pâte en morceaux de pâte plus petits. La diviseuse comprend une trémie pour contenir une quantité de pâte. La trémie a une ouverture de tirage au niveau du fond. Une chambre de pâte a une embouchure au niveau de l'extrémité supérieure. La chambre se déplace horizontalement par rapport à la trémie d'une position de tirage où l'embouchure est complètement alignée avec l'ouverture de tirage en tant qu'ouverture de tirage, à une position de renvoi où l'embouchure est partiellement alignée avec l'ouverture de tirage en tant qu'ouverture de renvoi, puis à une position de décharge où l'embouchure n'est pas alignée avec l'ouverture de tirage. Un piston effectue un mouvement de va-et-vient vertical à l'intérieur de la chambre entre un emplacement supérieur, un emplacement tiré et un emplacement de renvoi entre l'emplacement supérieur et l'emplacement tiré.
PCT/US2019/027930 2018-04-17 2019-04-17 Diviseuse de pâte WO2019204489A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201862658796P 2018-04-17 2018-04-17
US62/658,796 2018-04-17

Publications (1)

Publication Number Publication Date
WO2019204489A1 true WO2019204489A1 (fr) 2019-10-24

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110771643A (zh) * 2019-11-25 2020-02-11 宿州麦香缘食品有限公司 一种面团分团设备

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1703126A (en) * 1926-07-21 1929-02-26 Dutchess Tool Co Dough divider
US3721331A (en) * 1970-10-23 1973-03-20 Brown Int Corp Side discharge belt conveyor assembly
US4332538A (en) * 1980-10-06 1982-06-01 Campbell Sterret P Dough divider
NL9002243A (nl) * 1990-10-16 1992-05-18 Lodewijk Cornelis Rijkaart Werkwijze voor een inrichting voor het afmeten van deegklompen, welke inrichting veelal deegverdeler wordt genoemd.
WO2017042106A2 (fr) * 2015-09-08 2017-03-16 Wp Kemper Gmbh Diviseuse de boulangerie

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1703126A (en) * 1926-07-21 1929-02-26 Dutchess Tool Co Dough divider
US3721331A (en) * 1970-10-23 1973-03-20 Brown Int Corp Side discharge belt conveyor assembly
US4332538A (en) * 1980-10-06 1982-06-01 Campbell Sterret P Dough divider
NL9002243A (nl) * 1990-10-16 1992-05-18 Lodewijk Cornelis Rijkaart Werkwijze voor een inrichting voor het afmeten van deegklompen, welke inrichting veelal deegverdeler wordt genoemd.
WO2017042106A2 (fr) * 2015-09-08 2017-03-16 Wp Kemper Gmbh Diviseuse de boulangerie

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110771643A (zh) * 2019-11-25 2020-02-11 宿州麦香缘食品有限公司 一种面团分团设备

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