133results about "Dough sheet coiling machines" patented technology

The present invention relates to a flexible laminate of films of thermoplastic polymer material mainly for applications in which relatively high yield strength and ultimate tensile strength is required, and a method and apparatus for its manufacture. The laminate comprises a monofilm formed or multifilm-formed ply (A) and another monofilm-formed or multifilm formed ply (B) both mainly consisting of orientable thermoplastic polymer material, in which A has a fluted configuration and B on a first side is adhesively bonded in bonding zones to the crests on a first side of A, in which B also has a fluted configuration, the flute direction of B forming an angle from generally about 30° up to and including 90° to the flute direction of A and the said bonding zones being on the crests of the first side of B to produce spot bonding with the crests on the first side of A, the wavelengths of the flutes in A and/or B are no longer than 5 mm, and the wavelengths of the flutes in both A and B are less than 10 mm.

Corrugated cardboard plates are made by laminating and bonding corrugated cardboards 1, each including a corrugated sheet 1a and at least one liner sheet 1b bonded to the corrugated sheet 1a, to provide a corrugated cardboard laminate 5, which is in turn cut along a plurality of cutting lines b lying perpendicular to a direction parallel to ridge lines a of the corrugated sheet 1a to provide a plurality of corrugated blocks 7. The corrugated blocks 7 are then arrayed in a line to provide an elongated flat corrugated plank 9 in which the top face of one of the corrugated blocks 7 is bonded to the bottom face of the next adjoining corrugated block 7. At least one backing sheet 11a or 11b, made of paper, to one of opposite surfaces of the elongated flat corrugated plank 9 and is subsequently cut into a plurality of corrugated cardboard plates 14 of a predetermined size. In this way, the corrugated cardboard plates 14 or 90 can be obtained at a reduced cost, each of the plates 14 or 90 having an excellent heat insulation, a sound insulation and being lightweight and robust.

A mandrel for use as a substrate in the manufacture of woven or braided articles may comprise an inner core of foam; at least a first intermediate layer of carbon fiber-reinforced resin; and an outer layer of glass fiber-reinforced resin. The foam core may comprise a high density, closed cell polyurethane foam that is formed of a desired size and shape. The fibers in the intermediate layer and outer layer may be, for example, chopped fibers, continuous longitudinally aligned fibers, circumferentially wound fibers, obliquely aligned fibers, or the fibers may have a woven or braided pattern. Multiple mandrel may be joined together to form complex mandrel shapes such as curves, ovals, and circles.

A method according to this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet, a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

A tool for producing a rotor blade comprises at least one mold, and at least one supporting structure for the at least one mold. The mold is supported by a support structure, wherein the support structure is adapted such that a twist angle of at least one portion of the mold is adjustable. Further, a method for varying a twist angle of a rotor blade is provided.

The leading edge of a sheet of dough product impacts an impacting feature and causes the leading edge to roll over onto itself thereby initiating a roll. Engagement enhancement is utilized to increased to increase the ability of the sheet of dough product to resist sliding upon impacting the impacting feature. This provides a tighter rolled dough product having a consistent size and shape. Thus, in accordance with one specific aspect of the present invention, rolled dough products for subsequent packaging into containers may be formed that have a repeatable size and shape. By providing rolled dough products having a repeatable size and shape a more efficient and economical process results. This is because the size and shape of the rolled dough product is controlled with respect to the size of the container.

A continuous thermoplastic wire is heated and fed into a coil forming apparatus having a rotative drum holding an injection nozzle so that it registers with and be linked in a common rotative movement to a threaded mandrel also supported by the drum. The wire discharged by the nozzle slidably engages the threads of the mandrel into a helical pattern, the mandrel being radially and coaxially surrounded by a cooled sleeve. The wire will thus solidify along the helical thread of the mandrel, to form a continuous plastic coil being discharged at the downstream extremity of the mandrel and sleeve assembly. Due to the fact that the drum, mandrel and nozzle all rotate in a common rotative movement, it is possible to select the direction and speed of rotation of the three last-mentioned elements so that the coil being discharged have an ouput discharge translational speed, while being exempt of any absolute rotational movement about its longitudinal axis.

The invention relates to a multi-station crisp layer flattening and coiling forming machine in the technical field of the food machinery. The forming machine comprises a machine body, a transmission device, a high-pressure power injection device, a nonrigid flattening device, a multi-roller crisp layer flattening device, a rigid flattening device, a crisp coil forming device and a 90DEC steering device, wherein the transmission device is arranged on the machine body, and the high-pressure power injection device, the nonrigid flattening device, the multi-roller crisp layer flattening device, the rigid flattening device, the crisp coil forming device and the 90DEC steering device are orderly arranged. The multi-station crisp layer flattening and coiling forming machine can carry out mechanical actions of stations and moving operation at the same time on line, which are difficult to accomplish by the mechanical automation. The multi-station crisp layer flattening and coiling forming machine realizes the aim that dough is flattened three times, and is then coiled to form a coiled crisp layer cake blank with six layers of dough and three layers of stuffing, completely changes the traditional manual manufacturing process of moon cakes with stuffing, and meanwhile, completely solves the sanitation problems caused by the traditional manual manufacturing. Moreover, the multi-station crisp layer flattening and coiling forming machine gradually enhances the production efficiency, and greatly enhances the production of standardization and the normalization of the crisp desserts, so that the optimal cost performance can be obtained. The multi-station crisp layer flattening and coiling forming machine opens up a new technical field of producing the crisp food through mechanical automation.

Provided is a cooked rice mold apparatus that can easily adjust the supply amount of sushi rice. The roller spacing of a top rolling roller pair 31 arranged on the exit side of a hopper 2 of a rolling section 4 is variable.

To make a piece of bread, such as a croissant, an apparatus is provided to prevent a sheet of dough from being loosely rolled up, to prevent the sheet from being unevenly rolled up, and to firmly roll the sheet up. The apparatus includes a conveyor that feeds the sheet and a roll-up roller that is moveable up and down above the conveyor, so that the rotation of the roll-up roller and the feeding of the conveyor allow the sheet for bread, such as a croissant, to be firmly rolled up.

An apparatus includes several bending units for forming a singly-bent or doubly-folded edge rim around the perimeter of a molded component, e.g. a laminated contoured interior trim component for a motor vehicle. Each bending unit includes an electrically heatable cutting or impressing tool, and a bending tool. A workpiece holder clamps the component into a forming mold. The heated impressing tool melts and presses one or two grooves forming weakened zones and corresponding bending lines in the edge rim of the component. The bending tool then presses and bends the edge rim flange back along the bending line. Optionally, the bending tool additionally bends the free edge flange portion down along the second bending line to form the doubly-folded rim. The portions of the rim folded against each other are melt-bonded together and then cooled to permanently fix the bonded and folded configuration of the rim.

For producing coiled bakery products comprising two strands each made of an outer and an inner doughy substance, a nozzle arrangement (12) comprises two inner nozzles (14, 16), which are each surrounded by an outer nozzle (18, 20), wherein all of the nozzles (14, 16, 18, 20) are rotatable about a common axis of rotation (148).

A machine utilizing gravity to reduce costs when rolling a food dough casing around a sausage. The machine includes first, second, and third conveyors, a carrier, and a pusher block. The third conveyor is disposed to one side of the carrier, and is rotatably affixed to a horizontal surface. The second conveyor is rotatably affixed above the third conveyor. The pusher block is disposed to the other side of the carrier, is slidably affixed to the horizontal surface, and pushes the sausage towards the carrier, initially. The first conveyor is rotatably affixed above the pusher block, and conveys the food dough casing initially, and thereafter, the food dough casing falls downwardly by the gravity. The carrier is disposed between the pusher block and the third conveyor, is rotatably affixed to the horizontal surface, and relays a partially food dough cased sausage to between the second conveyor and the third conveyor.

The invention discloses an imitation manual processing method of Tongguan marinated meat in baked buns. According to the imitation manual processing method, a main conveying belt is used as a dough conveying mechanism after pressing of the dough, multiple dough pressing mechanisms are arranged on the main conveying belt, the dough raw material for the dough pressing mechanisms is from a dough delivery mechanism, an oil brushing mechanism is arranged behind the output end of each dough pressing mechanism, dough belts with oil brushed output from the multiple dough pressing mechanisms are stacked layer by layer, then multilayer dough belts are compacted, curled and molded by a dough rolling mechanism, the molded dough is delivered into a mechanism for kneading small pieces of dough, identical small pieces of dough are made by the mechanism for kneading small pieces of dough, then the small pieces of dough are prepressed by a rotary prepressing mechanism, and finally the prepressed smallpieces of dough enter a rotary pancake rolling mechanism for preparing raw buns. The imitation manual processing method of Tongguan marinated meat in baked buns effectively solves the defects of few layers, uneven brushing of oil, different cutting widths and big difference in sizes of products of Tongguan marinated meat in baked buns processed by the existing machinery and manual work, greatly improves the yield, reduces the number of operators and reduces the labor intensity of working personnel.

An apparatus for transporting a dough sheet is provided. It has a centering apparatus for aligning the center of a dough sheet that is being fed with the center of the transporting apparatus. The centering apparatus includes a supporting member to support the dough sheet, sensors located at the supporting member to sense the side edges of the dough sheet, and an apparatus for shifting the dough sheet right or left relative to the transporting direction based on the results of the detection by the sensors.

Process for the knotting of a dough strand into a desired form, particularly for the knotting of a dough strand into a pretzel form, wherein the dough strand subject to stretching of the dough strand length is knotted around a form element that provides the desired form for a dough strand with larger starting length than the actual length of the dough strand and/or the desired form with an increased form size, whereupon the form element that establishes the desired form is removed, at least partially, so that the dough strand that was placed into the desired form contracts into a final size.

The present invention leads to a method for preparing a dough piece rolled up with separator sheet, comprising supplying in a transport direction, a dough piece positioned on a separator sheet, the dough piece and the separator sheet having a length and a width, wherein a leading edge of the separator sheet exceeds the dough piece at at least a first side, rolling up the at least one side of the dough paper that exceeds the dough piece, thus forming a cylinder of separator sheet, extending in a width direction of the dough piece and rolling up the rest of the separator sheet with the dough piece around the cylinder. The invention further relates to a device for performing the method and a roll formed by the method and/or device.

The invention relates to a multi-station automatic forming system device for multilayer crisp stuffed moon cakes. The multi-station automatic forming system device comprises a dough and crisp packing and discharging machine, a first-time flattening and coiling forming machine, a second-time flattening and coiling forming machine, a crisp layer leavening machine and a follow-up stuffing supplying and sealing machine, wherein a programming controller is connected with the dough and crisp packing and discharging machine, the first-time flattening and coiling forming machine, the second-time flattening and coiling forming machine, the crisp layer leavening machine and the follow-up stuffing supplying and sealing machine respectively to control the five machines. The programming controller is connected with the five machines respectively, and sends out commands to control the five machines to execute processes on line. The five machines are connected by transmission devices on the five machines, and blank or multiple layers of cake blanks are transmitted from an inlet of the multiple players of cake blank to an outlet by the transmission devices after the mechanical action is accomplished. The multi-station automatic forming system device can ensure traditional flavor and taste of the crisp dessert, and realizes the output at the speed of 40-60 desserts per minute. The multi-station automatic forming system device opens up a new technical field of producing the multilayer crisp stuffed moon cakes through mechanical automation.

The invention discloses a robot for automatically cutting noodle rolls and noodle sheets as well as a method for automatically cutting the noodle rolls and the noodle sheets. The robot for automatically cutting the noodle rolls and the noodle sheets comprises a supporting device, a grabbing roll rod, a rotating device, a first sensor and a cutting knife; the supporting device is used for erectingthe noodle rolls; the grabbing roll rod is provided with an opening F with an opening/closing function, is used for clamping an initial edge A of a diaphragm of each noodle roll and rotates to collectthe diaphragm; the rotating device is used for driving the noodle rolls to rotate; the first sensor is used for sensing the direction, over against the opening F, of the initial edge A; the cutting knife is used for cutting off the noodle sheets pulled from the noodle rolls; and the supporting device and the grabbing roll rod can move relatively.