GB1565705A - Creación de Inventos y Patentes con Inteligencia Artificial

GB1565705A – Method and apparatus for rounding lumps of dough
– Google Patents

GB1565705A – Method and apparatus for rounding lumps of dough
– Google Patents
Method and apparatus for rounding lumps of dough

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Publication number
GB1565705A

GB1565705A
GB50867/76A
GB5086776A
GB1565705A
GB 1565705 A
GB1565705 A
GB 1565705A
GB 50867/76 A
GB50867/76 A
GB 50867/76A
GB 5086776 A
GB5086776 A
GB 5086776A
GB 1565705 A
GB1565705 A
GB 1565705A
Authority
GB
United Kingdom
Prior art keywords
supporting surface
dough
lump
walls
rounding
Prior art date
1975-12-08
Legal status (The legal status 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 status listed.)

Expired

Application number
GB50867/76A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

BENIER BV

Original Assignee
BENIER BV
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.)
1975-12-08
Filing date
1976-12-06
Publication date
1980-04-23

1976-12-06
Application filed by BENIER BV
filed
Critical
BENIER BV

1980-04-23
Publication of GB1565705A
publication
Critical
patent/GB1565705A/en

Status
Expired
legal-status
Critical
Current

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Classifications

A—HUMAN NECESSITIES

A21—BAKING; EDIBLE DOUGHS

A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH

A21C7/00—Machines which homogenise the subdivided dough by working other than by kneading

A21C7/01—Machines which homogenise the subdivided dough by working other than by kneading with endless bands

Description

PATENT SPECIFICATION
( 11) 1 565 705 ( 21) Application No 50867/76 ( 22) Filed 6 Dec 1976 ( 19), ( 31) Convention Application No 7514266 ( 32) Filed 8 Dec 1975 in, ( 33) Netherlands (NL) y 4 ( 44) Complete Specification Published 23 Apr 1980 ( 51) INT CL A 21 C 3/00 11/00 ( 52) Index at Acceptance B 5 A 1 R 106 E 2 U 13 T 25 P S ( 54) IMPROVEMENTS IN OR RELATING TO A METHOD AND APPARATUS FOR ROUNDING LUMPS OF DOUGH ( 71) We, BENIER B V a Dutch body corporate of Ketelaarskampweg 9, ‘sHertogenbosch, the Netherlands, do hereby declare the invention for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following
statement:-
This invention relates to a method of and apparatus for rounding lumps of dough, in which a lump of dough is simultaneously contacted with two surfaces and the lump of dough is subjected to a frictional kneading effect by moving the two surfaces relative to one another.
Owing to the frictional kneading effect to which the lump of dough is subjected the latter becomes rounded, that is, deformed to a manipulatable spherical shape having a smooth, tensioned skin The rounding is more intensive according as the frictional kneading effect extends over a longer path in other words, dough displacements at the spherical surface cover the largest possible part of this surface.
A known type of rounding apparatus includes a supporting surface extending horizontally, for example being formed by a horizontal conveyor belt, and wall portions having the form of cylindrical sleeves The sleeves are movable relative to one another over the supporting surface along substantially circular paths The inner wall of the sleeve exercises the above frictional kneading effect on the face of a lump of dough resting on the supporting surface within a sleeve The operation of this apparatus is in principle discontinuous, for after completion of the rounding treatment the sleeves have to be lifted from the supporting surface to discharge the spheres of dough Besides, the apparatus appears to be disadvantageous in actual practice because there is a substantially fixed ratio between the dimensions of the sleeve and the size of the lumps of dough so that each time accurate positioning is necessary to introduce each lump of dough into a cylindrical sleeve.
In another known rounding apparatus the supporting surface is formed by a substantially vertically arranged cone or cylinder which is rotational about its axis, while the wall portion is formed by a trough extending helically around it A lump of dough placed in the trough is partly supported against the surface of the cone and is subjected to a frictional kneading effect as the lump moves through the trough as a result of the rotation of the cone A drawback of this apparatus is that the frictional kneading effect is not optimal, as the lump of dough moves with respect to both surfaces An additional drawback is that the residence time of a lump of dough in the apparatus is determined by the trough length, which is fixed, and the rotary speed of the cone, which cannot be varied without influencing the frictional effect adversely.
A third known rounding apparatus comprises a horizontal conveyor belt forming the supporting surface, above which, at an angle with respect to the direction of movement of the conveyor belt, one upright wall portion is spacially and fixedly arranged A lump of dough is placed against the wall and is moved along the wall by the conveyor belt moving continuously in one direction The rounding effect in this apparatus is exclusively dependent on the linear speed of the belt which, as in the rounding machine having a cone and a helical trough, is disadvantageous in that the residence time cannot be varied without influencing the frictional kneading effect.
According to the present invention there is provided a method of rounding a lump of dough, in which the lump of dough is moved around a trough defined by a reciprocating support surface and a pair of walls located above the surface in such a way that the lump of dough is repeatedly contacted first by one to tn P-} 1,565,705 and then the other of the walls The method according to the invention is advantageous in that the residence time in the trough can be determined at will, without varying the relative speed between the surface on which the lump of dough is supported and the walls along which the lump of dough is moved, so without changing the frictional kneading effect on the lump of dough.
The present invention also provides a dough lump rounding apparatus comprising a reciprocating supporting surface, a pair of walls located above the supporting surface and defining with the supporting surface a trough within which a lump of dough can be rounded, the arrangement of the support surface and the walls being such as to cause the dough lump to be repeatedly engaged first by one and then the other of the walls as it is moved by the reciprocating movement of the supporting surface around the trough In this apparatus the walls can be stationary, planar and mutually parallel but extending at an angle to the direction of movement of the supporting surface The lump of dough is thereby alternately forcibly contacted with said walls, namely each time with the downstream wall seen in the momentaneous direction of movement of the supporting surface.
In principle the return stroke of the supporting surface can be equal to the forward stroke, so that the lump of dough each time returns to its starting point Preferably the return stroke is always kept shorter than the forward stroke, so that the lump of dough moves incrementally through the trough and successive lumps can be fed to the apparatus.
At the discharge end of the trough opposite the feed end lumps of dough which have moved along a rounding path may times longer than the length of the trough leave the rounding apparatus.
In a preferred embodiment of the invention the rounding apparatus is characterized in that the rounding trough has planar walls extending substantially in the direction of movement of the supporting surface and the walls can be moved at an angle to the direction of movement of the supporting surface.
This movement of the walls can be substantially perpendicular to the direction of movement of the supporting surface.
This apparatus can be driven in such a manner that when the supporting surface moves in one direction, during which a lump of dough moves through the trough formed between the two walls the lump is contacted with one of the walls which during said movement of the supporting surface is moved in the direction of the other wall.
During the return movement of the supporting surface the former wall returns to its starting position and the other wall is moved in the direction of the centre of the trough.
The lump of dough is alternately contacted with the two walls, while in principle the lump of dough does not move over the supporting surface, so that the frictional effect exercised on the lump of dough by the successive walls is optimal: in fact, for the frictional kneading effect the total relative displacement of the lump of dough relative to each of the walls is used Also in this apparatus the return stroke of the supporting surface can be chosen each time somewhat shorter than the forward stroke, so that more than one lump of dough can be treated at the same time in the apparatus Furthermore it is possible to move the two walls together in the same direction The residence time of a lump of dough can be varied within wide limits to adapt to the nature of the dough, independently of the relative movement and speed of movement of the supporting surface and/ or of the walls, which speeds are separately adjustable.
To further adapt the frictional kneading effect to sizes of lumps of dough and to the nature of the dough used, the angle between each wall and the supporting surface can be adjustable.
The supporting surface can be the upper part of a conveyor belt driven in two directions, or the supporting surface can be a curved surface, moving to and fro around the axis of curvature; the supporting surface can also be a flat disc rotating to and fro about an axis of rotation.
In all cases a rounding apparatus is obtained which can operate continuously, in which the positioning of the lumps of dough is not critical and in which the frictional kneading effect is optimal in that the difference in movement of supporting surface and walls is used optimally.
Embodiments of the invention will now be described by way of example with reference to the accompanying drawings, in which:
Figure 1 is a perspective view of a first embodiment; Figure 2 is a perspective view of a second embodiment; and Figure 3 is a schematic diagram of part of a third embodiment.
As shown in Figure 1 the rounding apparatus includes a supporting surface 1 in the form of the upper part of an endless conveyor belt Supporting surface 1 is reciprocable as illustrated by arrows A and A’, in which arrow A represents the forward stroke direction and arrow A’ the return stroke direction By drawing arrow A longer than arrow A’ it is expressed that the return stroke can be shorter than the forward stroke The effect produced by this will be elaborated upon hereinafter.
In the embodiment of Figure 1 two fixed planar walls 2 and 3 extend substantially parallel at an oblique angle across the sup1,565,705 porting surface 1 The walls and surface 1 define trough 4, in which the rounding of lumps of dough takes place, one of which is shown in the drawing This lump of dough 5 is moved during the forward stroke A of supporting surface 1 in the direction of arrow D along the downstream wall 2 seen in the direction of arrow A During the return stroke of supporting surface 1 in the direction of arrow A’ this same lump of dough, now designated by 5 ‘, moves in the direction of arrow D’ and is in contact with the downstream wall 3, as seen in the direction of movement of supporting surface 1 in the direction of arrow A’.
In the embodiment of Figure 2 planar walls 2 and 3 are arranged parallel to the direction of movement A and A’ of supporting surface 1 and walls 2 and 3 are movable over the supporting surface independently of one another, as indicated for wall 2 by arrows B and B’ and for wall 3 by arrow C and C’.
Any known drive means can be used for moving walls 2 and 3, so that this need not be discussed here.
The movement of supporting surface 1 and that of walls 2 and 3 is preferably in such a manner that during the forward stroke A of supporting surface 1 wall 2 performs stroke B and wall 3 performs stroke C’ When supporting surface 1 performs the return stroke A’, wall 2 moves in the direction of arrow B’ and wall 3 in the direction of arrow C.
The effect of these movements is that during the forward stroke A of supporting surface 1 a lump of dough resting thereon moves along with supporting surface 1, as indicated by arrow D and as at the same time wall 2 moves in the direction of arrow B, the lump of dough 5 is kept into contact with wall 2 for the entire duration of stroke A in such a manner that wall 2 has a frictional kneading effect on lump 5 During the return stroke of supporting surface 1 in the direction of arrow A’, wall 2 moves in the direction of arrow B’ and wall 3 in the direction of arrow C, so that during movement of lump 5 (herein referred to as 5 ‘) in the direction of arrow D’, wall 3 has a frictional kneading effect thereon.
The distance covered by walls 2 and 3 is so adapted to the distances which the supporting surface and hence lump 5 or 5 ‘ resting thereon cover during strokes A and A’ that walls 2 or 3 are positively laterally urged against lump 5, 5 ‘ As lump 5, 5 ‘ will tilt a little under the influence of the lateral pressure thereon, the respective walls 2 and 3 will exercise a frictional kneading effect thereon in a substantially continuous helical path, so that the requirement is met that the frictional kneading effect each time covers a very large part of the surface of the lump Moreover, without varying the speed of movement of supporting surface 1 the residence time of a lump 5 in the rounding apparatus can be adjusted indefinitely This residence time is in fact only determined by the difference in stroke length A and A’ If stroke length A equals A’, lump 5 always returns to the starting point and rounding can be continued indefinitely In actual practice, however, stroke length A’ will be chosen shorter than stroke length A, so that a lump 5 has advanced in the trough after each forward and return movement of supporting surface 1 and a subsequent lump of dough can be fed to the feed end of trough 4.
The rounding apparatus according to either embodiment, operates continuously, therefore The apparatus is open, so that feeding of successive lumps of dough does not present any problem The residence time can be adjusted indefinitely, as also the kneading effect, as also the speed of movement of supporting surface 1 and, in the embodiment of Figure 2, of each of walls 2 and 3 is adjustable.
Preferably walls 2 and 3 are adjustable insofar as their distance apart, and the angle of inclination (shown in Figure 2) is concerned, to adapt to the size of the lumps of dough and to the nature of the dough.
It will be clear that the invention is not limited to the embodiments described above but that all kinds of variants are possible without departing from the scope of the present invention For example, as shown in Figure 3, the supporting surface 1 can have a curved configuration The supporting surface can also have the form of a rotary disc.

Claims (12)

WHAT WE CLAIM IS:-

1 A method of rounding a lump of dough, in which the lump of dough is moved around a trough defined by a reciprocating support surface and a pair of walls located above the surface in such a way that the lump of dough is repeatedly contacted first by one and then the other of the walls.

2 A dough lump rounding apparatus comprising a reciprocating supporting surface, a pair of walls located above the supporting surface and defining with the supporting surface a trough within which a lump of dough can be rounded, the arrangement of the support surface and the walls being such as to cause the dough lump to be repeatedly engaged first by one and then the other of the walls as it is moved by the reciprocating movement of the supporting surface around the trough.

3 A rounding apparatus according to claim 2, wherein the walls are stationary, planar and mutually parallel but extending at an angle of less than 900 to the direction of reciprocation of the supporting surface.

4 A rounding apparatus according to claim 2 wherein each wall is planar and extends in the direction of reciprocation of the supporting surface, and the walls are reciprocated transversely to the direction of 4 1,565,705 4 reciprocation of the supporting surface so as to bring first one wall and then the other into contact with the dough lump.

A rounding apparatus according to claim 2, wherein each wall is planar and extends in the direction of reciprocation of the supporting surface and the walls are reciprocated in phase transversely to the direction of reciprocation of the supporting surface so as to bring first one wall and then the other into contact with the dough lump.

6 A rounding apparatus according to claim 4 or 5, wherein the movement of the walls is perpendicular to the direction of movement of the supporting surface.

7 A rounding apparatus according to claims 2-6, wherein the angle between each wall and the supporting surface is adjustable.

8 A rounding apparatus according to any one of claims 2-7, wherein the supporting surface is a conveyor belt.

9 A rounding apparatus according to any one of claims 2-7, wherein the supporting surface is curved.

10 A rounding apparatus according to any one of claims 2-7, wherein the supporting surface is a flat disc rotatable in two directions.

11 A method substantially as described above with reference to the accompanying drawings.

12 An apparatus as claimed in claim 2 substantially as hereinbefore described with reference to any one of the figures in the accompanying drawings.
CRUIKSHANK & FAIRWEATHER, Chartered Patent Agents, 19, Royal Exchange Square, Glasgow, G 1 3 AE Agents for the Applicants.
Printed for Her Majesty’s Stationery Office, by Croydon Printing Company Limited, Croydon Surrey, 1980.
Published by The Patent Office 25 Southampton Buildings.
London, WC 2 A l AY from which copies may be obtained.

GB50867/76A
1975-12-08
1976-12-06
Method and apparatus for rounding lumps of dough

Expired

GB1565705A
(en)

Applications Claiming Priority (1)

Application Number
Priority Date
Filing Date
Title

NL7514266A

NL7514266A
(en)

1975-12-08
1975-12-08

METHOD AND DEVICE FOR ROLLING DUGS.

Publications (1)

Publication Number
Publication Date

GB1565705A
true

GB1565705A
(en)

1980-04-23

Family
ID=19824987
Family Applications (1)

Application Number
Title
Priority Date
Filing Date

GB50867/76A
Expired

GB1565705A
(en)

1975-12-08
1976-12-06
Method and apparatus for rounding lumps of dough

Country Status (8)

Country
Link

US
(1)

US4124305A
(en)

BE
(1)

BE849152A
(en)

CA
(1)

CA1049848A
(en)

DE
(1)

DE2655410A1
(en)

GB
(1)

GB1565705A
(en)

IE
(1)

IE44302B1
(en)

IT
(1)

IT1067717B
(en)

NL
(1)

NL7514266A
(en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

DE3319666C2
(en)

1983-05-31
1985-04-11
Fr. Winkler KG Spezialfabrik für Bäckereimaschinen und Backöfen, 7730 Villingen-Schwenningen

Automatic dough dividing and rounding machine

AT386728B
(en)

1984-11-08
1988-10-10
Frost Pack Nahrungs Und Genuss
Apparatus for shaping foods consisting of dough-like materials

NL9401778A
(en)

1994-10-26
1996-06-03
Kaak Johan H B

Cupboard for temporarily storing dough pieces.

US5605708A
(en)

1995-09-11
1997-02-25
Cummins Eagle, Inc.
Rounder apparatus for processing bakery dough

JP3077903B2
(en)

1997-11-06
2000-08-21
レオン自動機株式会社

Food dough conveying method and device

US6123537A
(en)

1998-01-20
2000-09-26
Cummins Eagle, Inc.
Rounder bar for processing bakery dough

US6224365B1
(en)

1999-09-21
2001-05-01
Robert Ou-Young
Apparatus for shaping a spherical body

JP6539435B2
(en)

2013-11-29
2019-07-03
レオン自動機株式会社

Food dough rounding molding apparatus and rounding molding method

Family Cites Families (4)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

US936661A
(en)

1908-05-07
1909-10-12
Gunther H Petri
Forming-machine for dough.

US936660A
(en)

1908-05-07
1909-10-12
Gunther H Petri
Forming-machine for dough.

US3004501A
(en)

1958-07-23
1961-10-17
Wadley Lionel Aubrey
Shaping equipment

US3311068A
(en)

1964-10-13
1967-03-28
Atwood Corp
Dough dividing apparatus

1975

1975-12-08
NL
NL7514266A
patent/NL7514266A/en
not_active
Application Discontinuation

1976

1976-12-03
US
US05/747,326
patent/US4124305A/en
not_active
Expired – Lifetime

1976-12-06
GB
GB50867/76A
patent/GB1565705A/en
not_active
Expired

1976-12-07
CA
CA267,310A
patent/CA1049848A/en
not_active
Expired

1976-12-07
DE
DE19762655410
patent/DE2655410A1/en
not_active
Withdrawn

1976-12-07
IT
IT05248/76A
patent/IT1067717B/en
active

1976-12-08
IE
IE2685/76A
patent/IE44302B1/en
unknown

1976-12-08
BE
BE2055514A
patent/BE849152A/en
not_active
IP Right Cessation

Also Published As

Publication number
Publication date

IE44302B1
(en)

1981-10-07

US4124305A
(en)

1978-11-07

DE2655410A1
(en)

1977-06-16

CA1049848A
(en)

1979-03-06

IE44302L
(en)

1977-06-08

NL7514266A
(en)

1977-06-10

IT1067717B
(en)

1985-03-16

BE849152A
(en)

1977-06-08

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