Method and device for shaping pizza dough

Abstract

The invention relates to a method for automatically shaping pizza dough comprising the following steps: determining a point X0 on the dough's contour furthest from the ends of the receiving tray; determining the area of ​​a dough triangle A0 whose vertex is the center of the tray and whose bisector passes through X0; determining the area of ​​at least one triangle A1 or A2 contiguous to A0; determining a point Y0 opposite X0 on the dough's contour; determining triangles B0 and B1 or B2 respectively opposite to the vertices of A0 and A1 or A2; spreading the dough according to the ratio of the areas of A0 and A1 or A2; spreading the dough according to the ratio of the areas of B0 and B1 or B2; and repeating the spreading steps until the pizza dough has a total area at least equal to the threshold ASP. Figure to be published with the abstract: Fig. 1

Description

Description Title of the invention: Method and device for shaping a dough pizza Technical field.

[0001] = The subject of the invention is a method for automatically shaping pizza dough and a device for implementing this method, that is to say a device whose constituent elements allow, through their actions and their cooperation, to conform a pizza dough.

[0002] — This invention is intended for automatic manufacturing, without any in- human intervention, of a pizza, it being understood that a dough, or ball of pizza dough, is prepared beforehand and that the primary objective is to shape the dough then the paste pizza so that it has a corresponding size, shape and thickness to the wish of a consumer. State of the art.

[0003] — Artisanal pizza making reaches certain limits in its service to consumers and in recent years we have seen the development of a manufacturing offer at least partly automated pizza making, the choice however often being quite limited.

[0004] — Document WO 2017101015 is thus known in the state of the art which discloses a method of manufacturing pizzas in which the conformation of the dough pizza, in particular its shaping in terms of size and thickness, is carried out in two stages, either with a mechanism that is too long and unsatisfactory in terms of the quality of dough conformation. In this document, there is not a single roller pressing the dough while the tray rotates following the instructions of the system control that manages the action of the roller and the movements of the plate following the in- training transmitted by sensors.

[0005] — Document EP 2134183 is also known, which discloses an apparatus and a process of preparing and cooking pizza using fresh ingredients, the device is presented in the form of a vending machine. In this document, for to shape the pizza dough, this manufacturing system uses a pressing plate with a counter plate for hot pressing. This system is not satisfactory in terms of dough conformation quality.

[0006] — Also known in the state of the art is document US 6711991 which discloses an automatic pizza making system in which a roller flattening is supported on horizontal guides and rolls alternately in opposite directions along the guides. A receiving tray is arranged horizontally zonally between the guides, and is gradually raised to get closer to the cylindrical surface of the roller. Two sensors are mounted to detect two end positions of an arm and to provide corresponding signals to a control system. This control system rotates the plate by a quarter angle. A control mechanism returns the roller so that it acts on the dough to flatten it in a first direction, then a new quarter turn is made and the roller is again applied to the dough to flatten it in a second direction and so on until a round shape and a certain thickness are determined. The plate rotates a quarter turn around a vertical axis at the end of each stroke of the roller along the guides. A dough ball placed on the plate is thus progressively flattened into a thin, round shape. This system is mechanically complex and inefficient in terms of dough shaping quality. Documents KR 101875003, US 11178879, US 3390645A and CN 113273587 are also known, which disclose systems for automatically manufacturing a pizza with unsatisfactory and / or unreliable dough shaping. The applicant thus intends to remedy the shortcomings of current equipment by proposing automatic shaping of pizza dough that is both rapid and very efficient, i.e. the size, shape and thickness of the pizza dough is obtained in an optimum manner with regard to the wishes of a consumer, while guaranteeing an excellent pizza dough. Thanks to the device according to the invention, you can now obtain a pizza of your choice with a size, shape and thickness corresponding exactly to your choice. An objective of the present invention is to provide quality pizza in minimum time. A major objective of the present invention lies in the application of good kneading and good stretching of the pizza dough, the only ones capable of giving it excellent taste qualities. To achieve this, the technique of kneading and stretching the pizza dough must be as close as possible to that carried out by a pizza maker. Another objective of the present invention lies in obtaining a pizza meeting the precise choice, from a very large choice of criteria, of its pizza, both in terms of the characteristics of the dough and the ingredients present on it. Another objective of the present invention is to achieve a process for shaping pizza dough as close as possible to the actions of a specialist cook. Another objective of the present invention is to obtain a manufacturing process that is both simple and efficient, so that the production of pizza is as economical as possible, in other words so that the cost to the consumer is as low as possible. Another objective of the present invention is to obtain an automatic process for manufacturing a pizza that meets high standards of culinary and taste quality. Presentation of the invention. The invention thus relates to a method for automatically shaping pizza dough using detection of the point of the dough closest to the center of the receiving tray and then determining the area of ​​at least two triangles centered on or around this point for optimum spreading by a roller positioned in the direction of this proximal point or nearby. Thus, the invention relates to a method for automatically shaping pizza dough, comprising a step of placing a dough ball on a receiving tray, the data of dimensions, ends and the center of said tray of which are stored in a digital storage means. The method according to the invention is characterized in that it comprises the following steps: a. a first step of determining a point X, the external contour of the pizza dough furthest from the ends of the receiving tray, b. from point X,, determination of the area of ​​a triangle A, of the pizza dough of which one vertex of said triangle A is the center of the receiving plate while that its bisector passes through point X,, the angle of triangle A at the center of the plateau being between 20° and 90°, c. determination of the area of ​​at least one triangle A, or A» contiguous to triangle Ao, said two triangles A, or A» being capable of partially covering the triangle A,, the angle of triangles A, or A; at the center of the board being equal to that of the triangle As, d. determination of a point Y, as the point opposite to X, on the contour of the pizza dough then determination of a triangle Byet B, or B- respectively opposite with respect to the vertex to triangle A, and A, or A,, the bisector of By passing through point Y,, and advantageously of the same angle at the center of the plateau that respectively the triangles A, and B, or B,, $. depending on the ratio of the areas of A, and À, OR À>, a spreading step, under more or less strong pressure, pizza dough using at least one roller resting on the dough moving in the direction of X, or the bisector of triangles A, or A», then Lt as a function of the ratio of the areas of B, and B, or B», a spreading step, under more or less strong pressure, pizza dough using the rolling pin in pressing on the dough moving in the direction of Y, or the bisector triangles B, or B», repeating steps a) to f) until it is determined that the dough pizza has a total area at least equal to a threshold area Asp, the shaping of the pizza dough is then finished. Thanks to these characteristics, the automatic shaping process of pizza dough makes it possible to obtain: - a unique time saver to automatically shape the dough and then the pizza dough, - exceptional quality in terms of thickness, size (usually circumference of the dough), and taste thanks to the particular stretching / kneading / spreading of the pizza dough, - a very low cost of preparing / shaping the pizza dough, resulting in a pizza offered to the customer at a particularly attractive price. The expression "outer contour of the pizza dough furthest from the ends of the receiving tray" means the distance between the point considered on the perimeter or circumference of the pizza dough and the edge of the receiving tray. This distance is determined by drawing a line from the center of the receiving tray to said point considered on the perimeter / circumference of the dough, said distance corresponding to the segment between said point considered and the intersection edge of the receiving tray. In the following, this edge of the pizza dough may also be called "sidewalk" as is customary in certain French regions. The term "area" in connection with the triangles Ag, A;, A2, Bo, B; or B2 is understood to mean the surface area of ​​the pizza dough of a triangle or quasi-triangle having as its vertex the center of the receiving tray - advantageously also corresponding to the center of the pizza dough - and an angle at said vertex equal for all these triangles, classically 60° or 45°. Of course, for such triangles Ac, A1, Az, Bo, B, or Bz, the side of the triangle opposite the vertex formed by the center of the receiving tray (or center of the dough) very rarely consists of a segment but rather of a more or less regular curve. The expression "Y, as the point opposite Xy" means that Yy is located on the edge or circumference of the pizza dough at the intersection of the line passing through X, and the center of the receiving tray (or pizza dough). The term "spreading" means the action of the roller passing over the pizza dough, the roller consisting of a conventional rolling / kitchen pin, having a non-stick coating so that the pizza dough does not adhere / stick to said roller, extending along a linear axis. The roller spreads the pizza dough in the direction of a point, bisector of one of the triangles Ao, A1, A2, Bo, B1 or B2, so that this bisector always extends perpendicular to the movement of the roller or its linear axis. The automatic shaping method according to the invention performs a comparison of the areas Ay with À, and / or A; respectively of the areas By with B, and / or B, to carry out a spreading of the pizza dough along one of the bisectors of these triangles. According to a first rule, the spreading is carried out along the bisector of the triangle having the smallest area between the triangles Ap, À, and / or Az and respectively the triangles By, B, and / or B,. More precisely, the shaping method compares the ratio of the areas, when three triangles Ao, A,, Az and Bo, B,, Bz are used to determine the direction of movement of the roller along one of the bisectors of these triangles. The examples presented below make it possible to understand how this area ratio is assessed to carry out the spreading. These pizza dough rolling operations are repeated until it is determined that at least the pizza dough has an overall surface area at least equal to a threshold area Asp. For example, for a pizza 38 centimeters (cm) in diameter, this threshold area Asp is set at 855 square centimeters (cm?). Other advantageous characteristics of the apparatus which is the subject of the invention are listed below. Each of these characteristics can be considered alone or in combination with the remarkable characteristics defined above. Each of these characteristics contributes, where appropriate, to the resolution of specific technical problems defined further in the description and in which the remarkable characteristics defined above do not necessarily participate. The latter may be the subject, where appropriate, of one or more divisional patent applications: 'Very advantageously, the above-mentioned determination step c) comprises the triangles A; and A', the two triangles A, and Az being situated contiguous and on either side of the triangle A 0, the above-mentioned step of spreading €) the pizza dough is furthermore a function of the areas of the triangles Ap, A; and A. Thus, it is optional but particularly advantageous to use two triangles A; and A» located on either side of Ay, these two triangles and the measurement of their areas making it possible to optimize the step of spreading the pizza dough. Also, very advantageously, the above-mentioned determination step d) comprises the triangles B, the B», advantageously of two triangles B, and B., the above-mentioned step of spreading f) of the pizza dough is furthermore a function of the areas of the triangles By, B, and B». As with triangles A; and A», it is optional but particularly advantageous to use two triangles B, and B- located on either side of By. Preferably, the shaping of the pizza dough is furthermore only completed when it is determined that a first largest segment of the pizza dough, connecting two opposite points of the outline of said pizza dough, is between 75% and 125%, advantageously between 90% and 110%, of the length of a second segment perpendicular to said first segment, also connecting two opposite points of the outline of the pizza dough. Even more preferably, the first largest segment of the pizza dough, connecting two opposite points of the outline of said pizza dough, is between 95% and 105% of the length of a second segment perpendicular to said first segment, also connecting two opposite points of the outline of the pizza dough. Preferably, a plurality of opposite points on the periphery of the pizza dough are considered to verify whether this second condition for stopping the shaping is verified. As a preferred example, at least one pair of opposite points on the periphery of the pizza dough is considered for this second condition for stopping the shaping. The measurement of the overall surface area of ​​the pizza is carried out regularly, advantageously after each spreading stage. This second condition for stopping the shaping of the pizza dough is optional but very advantageous. Indeed, pizzas are traditionally presented in the form of a disc and this second condition aims to offer a perfectly circular pizza or in the form of a disc. According to a preferred embodiment of the invention, the step of spreading, under more or less strong pressure, the pizza dough using the roller is carried out by lowering said roller more or less close to the receiving tray. Of course, the distance from the roller to the receiving tray is known so that this distance is adjusted with regard to the estimated quantity of dough on the spreading area, taking into account the initial weight of the dough and the overall area of ​​the pizza dough, so as to lower the roller more or less against the receiving tray (but without contact). 'Very advantageously, the method for automatically shaping pizza dough comprises a step prior to the aforementioned step a) of crushing and / or spreading the dough during which the geometric center of the dough is made to coincide with the center of the receiving tray, with a tolerance of at most 1 millimeter (mm) and advantageously of at most 0.5 mm (the two centers considered being at most 1 mm apart, or even at most 0.5 mm). The main purpose of this preliminary step is to save time compared to the iteration of the spreading steps e) and f) so that the overall shaping time of the pizza dough is reduced as much as possible. Again, this preliminary step is optional but particularly advantageous. According to a preferred embodiment of the invention, the steps of spreading the areas Ao, advantageously A, and / or A», Bo, advantageously B, and / or B», of the pizza dough stop by raising the roller to a greater or lesser distance from the ends of the receiving tray depending respectively on the points X and Yo. According to a preferred embodiment of the invention, the receiving tray is moved in rotation so as to bring the roller in a direction of movement for carrying out the above-mentioned steps of spreading e) and f) of the pizza dough, advantageously also during the prior step of crushing and / or spreading the dough. Advantageously, the angle of the triangles Ao, advantageously A, and / or A», Bo, advantageously B, and / or B,, at the center of the plate is between 40° and 70°, preferably equal to 60°. According to a particularly interesting aspect of the invention, all of the steps of shaping the pizza dough, including possibly the prior step of crushing and / or spreading the dough, are carried out in at most 120 seconds, advantageously in at most 90 seconds. The present invention also relates to a device for automatically shaping pizza dough, characterized in that it comprises: a receiving tray for supporting the dough and then the pizza dough, before tagly mounted mobile in rotation thanks to at least one means actuation, at least one digital camera, advantageously located above the reception tray, at least one roller mounted movably, by at least one means actuation, in height and following at least one direction of movement compared to the reception tray, a means of analysis and processing including a means of storage digital in which the data of dimensions and ends are stored and from the center of said plateau, the analysis and processing means being connected to the above-mentioned plate, to the above-mentioned camera and to the roller for the control of the latter and their actuation means, the analysis and processing of the data coming from the digital camera as well as the storage of the said data in the storage means, the cooperation of the receiving tray, the digital camera, the roller and the analysis and processing means implements steps of the method for automatically shaping a pizza dough as briefly described above. Advantageously, the device for implementing the method for automatically shaping a pizza dough according to the invention also comprises a means for distributing the dough onto the receiving tray, advantageously said distribution means comprises a means for crushing the dough. Preferably, the device for implementing the method for automatically shaping pizza dough according to the invention further comprises means for lighting the receiving tray. Very advantageously, the aforementioned roller includes a mechanical anti-lifting system preventing the pizza dough from lifting from the receiving tray. during and after the roller passes through the pizza dough rolling stages. Brief description of the figures. Other advantages and characteristics of the invention will appear more clearly on reading the description of a preferred embodiment which follows, with reference to the appended drawings, produced as indicative and non-limiting examples and in which: [Fig.1] is a block diagram showing the different stages of the process for shaping a pizza dough according to the invention, also including the preliminary stage of crushing and centering the dough or pizza dough. [Fig.2] is a schematic view of a pizza dough on a receiving tray, the triangles Ao, A1, A», Bo, B1, Bz being represented therein. [Fig.3] is a schematic view of a pizza dough or dough present on a receiving tray during the preliminary step of crushing the dough or dough. [Fig.4] is a schematic representation of the different elements constituting the device for shaping a pizza dough according to the invention. [Fig.5] is a partial cross-sectional view illustrating the mechanical anti-lift system preventing the pizza dough from lifting from the receiving tray during and after the passage of the roller during the pizza dough spreading stages. Description of the embodiments. The dough is the ball of pizza dough | which is obtained by kneading. This ball is put on hold to be weighed, turned, or shaped before being used. Once transformed, the dough represents the quantity useful for the production of the pizza dough 1. In other words, the term “dough” is used to designate the pizza dough 1 placed on the receiving tray 10, possibly crushed during the prior crushing and centering step, it being understood that this dough can also be designated by the expression “pizza dough” 1 from the moment a mechanical operation, such as crushing, is applied to it. [Fig.1] illustrates the process of shaping pizza dough 1 according to its different stages. It should be noted here that the steps carried out up to the determination of a point Xp furthest from the edges 12 of the receiving tray 10 are optional although very advantageous, in particular in terms of time required for the shaping of the pizza dough 1. Thus, thanks to a digital camera 30 advantageously located above the receiving tray 10, the analysis and control means (central unit or similar), not shown in the appended figures, determine the geometric center 2 of the dough which has just been placed on the receiving tray 10. It should be noted here that the dough is brought by a mechanical or electromechanical means, such as an arm robotic, a support structure releasing the dough once the latter is above the tray 10 or even a human hand, One or more iterative steps follow intended to make the center 2 of the dough (in two dimensions) coincide with the center 11 of the receiving tray 10. [Fig. 3] illustrates a moment "before" and a moment "after" during which the analysis and control means determine in which direction 50 and possibly on which portion of the pizza dough 1 the roller 5 must be applied. Thus, in this [Fig.3], the analysis and control means orient the receiving tray 10, movable in rotation, so that the geometric center 2 of the dough 1 and that of the center 11 of the receiving tray 10 define the spreading direction 50 for the roller 5; the center 2 of the dough 1 being located before that of the tray 10 (relative to the roller 5) so that during the advancement of the roller 5 the center 2 of the dough 1 approaches the center 11 of the tray 10. Obviously, the center 11 of the receiving tray 10 is invariant, predefined and prerecorded in the storage means (memory of the central unit), not shown in the appended figures. During this preliminary operation, the pizza dough 1 is on the one hand spread or crushed on the receiving tray 10 and above all the geometric center 2 of the pizza dough 1 is made to coincide with that of the tray 10, the application of the roller 5 according to the sequences visible in [Fig.3] is continued until this objective of identity of the centers 2 of the dough 1 and of the receiving tray 10 is achieved, in other words until the camera 30 captures an image determined by the analysis and control means as a coincidence of these two centers 2 and 11. It is noted here that the geometric center 2 of the pizza dough 1 is understood as the center of the circle of smallest diameter / radius in which the pizza dough 1 is inscribed or included, as illustrated in [Fig. 3] for the “before” and “after” instants. It can also be noted that it is advantageously defined that there is coincidence of the center 11 of the receiving tray 10 and the geometric center 2 of the pizza dough 1 when these two centers 2, 11 are separated by at most one (1) millimeter (mm), or even at most 0.5 mm. Of course, this choice of tolerance concerning the coincidence of the two centers 2, 11 is determined according to the manufacturer's wishes and can therefore be reduced or increased compared to the values ​​given previously. Once this optional preliminary step has been completed, the steps according to the automatic pizza dough shaping process 1 begin. There is no need to describe these steps further, as they are explained and visible in [Fig. 1]. [Fig.2] illustrates the digital cutting carried out using the digital camera 30 by the analysis and control means. In this example chosen to illustrate the invention, three triangles Ao, A; and Az are determined from the point X determined as the furthest from the edges 12 of the receiving tray 10. It can be noted here that these three triangles have the same angle at the apex (approximately 40°). This apex of the triangles is always constituted by the center 11 of the tray 10 coinciding advantageously with the center 2 of the pizza dough | at the end of the aforementioned preliminary step. As three triangles Ap, À; and A; are used here, three other triangles identical and opposite respectively to each of these triangles are determined with respect to the center 11 of the receiving tray 10, namely the triangles By, B, and B.. It can be noted here that the triangles do not have any overlap between them but according to another preferred embodiment it is chosen to determine the triangles A, and / or A; with a partial overlap with respect to the triangle A,. It is understood that the term "partial overlap" means here that a portion of the area of ​​the triangle Ay is included in the area of ​​the triangle À, and / or A,, or in other words that there is an overlap angle common to the triangles Ay and A; or Az.Of course, if an overlap exists at the level of the triangles A, and / or A; with the triangle Ay, an overlap of equivalent angle exists at the level of the triangles B, and / or Bz with the triangle Bo. Advantageously, the angle of overlap is identical between the triangles Ao and A; on the one hand and Ao and A: on the other hand when the three triangles Ao, A; and A are used. An important rule of the shaping method according to the invention lies in the fact that, in the hypothesis where three triangles are determined, the triangles A; and A» are located on either side of the triangle Ag, as illustrated in [Fig.2]. . As indicated previously, the shaping method according to the invention uses two triangles A and A, or A» and advantageously the three triangles Ag, A; and As. [Fig.4] illustrates an embodiment of the device for the automatic shaping of pizza dough 1, in other words for implementing the method according to the invention. In this example chosen to illustrate the invention, this device comprises at least one vertical motor 13 to ensure the vertical movement of the roller 5 intended to spread the pizza dough 1. This motor 13 is coupled to a vertical sensor 14 capable of detecting and monitoring the height of the roller 5 and communicating this information to the analysis and control means directing the vertical motor 13. This device also comprises a front / rear motor 15 coupled to a front / rear sensor 16 to determine the horizontal position of the roller 5 relative to the receiving tray 10 and modify it if necessary under the control of the analysis and control means. A coding wheel 18 is also envisaged to know the position of the roller 5.In addition to the spreading roller 5 used for the steps of spreading the pizza dough 1, the device may optionally be provided with an inlet roller 20 intended to flatten the dough when the latter is brought by horizontal translation to the receiving tray 10 - the tray 10 can also be translated with the dough 1 to the pizza dough shaping station 1 - and thus passes first through this inlet roller 20. This inlet roller 20 consists of a mechanical element - and not an electro- . mechanical - and is not controlled by the means of analysis and control and serves only to flatten the dough which is classically initially in the form of a ball or half-sphere. It is also possible to note in this device an anti-overflow system 17, located on the side of the receiving tray 10 here facing each other of the latter 10, having the function of preventing any overflow of the pizza dough 1. This anti-overflow system 17 consists here of a passive mechanical means in the form of a corner piece having a surface capable of being in contact with the dough 1 and forming an arc of a circle oriented to constitute an edge rising on two opposite sides of the receiving tray 10. Of course, this anti-overflow system 17 can simply consist of two facing walls delimiting a space in which the receiving tray 10 is constrained, these walls extending perpendicular to the horizontal plane of the tray 10. A digital camera 30 is located above the receiving tray 10 and lighting 31, for example of the “flat dome” type, surrounds said camera 30 so that the latter 30 captures all the pixels forming the image of the pizza dough 1. Finally, an anti-lifting system 40 for the pizza dough is provided around the roller 5. This anti-lifting system 40 is shown in more detail in [Fig. 5]. This system comprises two counter-rollers 41, 42 each fixed to the same support or structure as the roller 5, two belts 43, 44 located on either side of the roller 5 to ensure the connection between the latter 30 and the two counter-rollers 41, 42 as well as two magnetic brakes, not shown in the attached figures, making it possible to hold the belts 43, 44 in the direction opposite to the movement of the roller 5 in order to tilt the latter, as illustrated in this [Fig. 5]. All the above-mentioned electromechanical elements of the automatic pizza dough shaping device 1 are controlled by the analysis and control means, namely in particular the motors 13, 15 and the sensors 14, 16, the encoder wheel 18 and the means for rotating the receiving tray 10, the camera 30. In order for the automatic conforming method according to the invention to be clearly understood, three examples illustrating the main steps of the conforming method according to the invention are presented below. Example 1: In this example, the total area of ​​pizza dough 1 before spreading steps e) and f) is equal to 435.73 cm? The point Xp furthest from the edges 12 of the receiving tray 10 is located with an angle 9 = - 126° (relative to an angle reference 0°) or also 227.164 pixel coordinates. Thus, the point Yo, opposite Xy, is located with an angle # = 54° or also 421.307 pixel coordinates. The vertex angle of triangles Ao, A1, A», Bo, B1, Ba is equal to 60° with an overlap of 15° between triangles A, and A, / A, as well as between triangles By and B, / B». The area of ​​triangle A, is determined to be equal to 6632 pixels while the area of ​​triangle By is determined to be equal to 8310 pixels. The following measures and actions are determined and then ordered by the analysis means: [AAs da |B, / B9 |Ba / B, pri spreading [decision area dough after 0 go (step e) spreading return |spreads (steps e| (step f) andf) [Lu [Lu |L06 0.97 |spreading of Ay in |spreading of B, |475.82 cm? relcvant lc roulcau [cn raising lc before the edge of the [roll before the | dough edge of the dough For the sake of understanding, a spreading following for example the triangle A means a movement of the roller 5 perpendicular to the direction defined by the bisector of the triangle Ap, that is in this case perpendicular to the line defined by the center 11 of the receiving plate 10 at the point Xo. It is noted here that the ratios A, / Ao and Az / Ao are equal, in this case, it is advantageous to choose a spreading of the pizza dough following the bisector of Ag. Example 2: In this example, the total area of ​​pizza dough 1 before spreading steps e) and f) is equal to 836.32 cm?. Point X, furthest from the edges 12 of the receiving tray 10 is located with an angle θ = - 64° (relative to a reference angle 0°) or also 179.296 pixel coordinates. Thus, point Yo, opposite Xy, is located with an angle θ = 116° or also 458.159 pixel coordinates. The vertex angle of triangles Ao, A1, Az. Bo. B1, Bz is equal to 60° with an overlap of 15° between triangles A, and A, / Az as well as between triangles By and B, / B». The area of ​​triangle A is determined to be 12554.5 pixels while the area of ​​triangle B9 is determined to be 13163.5 pixels. The following measures and actions are determined and then ordered by the analysis means: AVA5 pr |B, / B9 |BB, decision spreading |decision area dough after 0 go (step e) spreading return |spreads (steps e | (step f) andf) | 1.22 |L28 |L19 [1.14 spreading of A; in |spreading of B, |960.53 em? raising the roller [raising the before the edge of the [roller before the dough edge of the dough Example 3: In this example, the total area of ​​pizza dough 1 before spreading steps c) and f) is equal to 377.53 cm?. Point X, furthest from the edges 12 of the receiving tray 10 is located with an angle 6 = - 88° (relative to a reference angle 0°) or also 221.234 pixel coordinates. Thus, point Yo, opposite Xo, is located with an angle / = 92° or also 418.228 pixel coordinates. The vertex angle of triangles Ao, A1, Az. Bo, B1, B2 is equal to 60° with an overlap of 15° between triangles A, and A, / A2 as well as between triangles By and B, / B2. The area of ​​triangle A is determined to be 4900 pixels while the area of ​​triangle By is determined to be 5527.5 pixels. The following measures and actions are determined and then ordered by the analysis means: Ava |B, / B9 |Ba / B, es spreading [decision dough area after ë go (step e) spreading return |spreads (steps e| (step f) andf) 1.24 |1.36 |1.24 |1.21 |spreading of A,, the [spreading of B,, |461.63 cm? roller does not the roller does not rise does not rise The analysis and control means determine the stopping of the forward or return spreading according to the area of ​​the triangle along the bisector of which the movement of the roller 5 is carried out. Thus, there are different thresholds of area of ​​pizza dough triangle 1 according to which the roller 5 is raised more or less close to the edge 12 of the receiving tray 10.For example, if the area of ​​the triangle considered for spreading the pizza dough 1 is determined to be less than a first area threshold, then the roller 5 ends its travel up to the edges 12 of the receiving tray 10, whereas if the area of ​​this same triangle is determined between two area thresholds, the roller 5 is raised—its spreading travel stopping—halfway through, otherwise at a certain distance from the edges 12 of the receiving tray 10. Of course, the threshold values ​​depend on the size and thickness of the pizza desired by the consumer, with regard to the weight / volume of the initial dough or pizza dough. The arrangement of the various elements and / or means and / or steps of the invention, in the embodiments described above, should not be understood as requiring such an arrangement in all implementations.In any event, it will be understood that various modifications may be made to these elements and / or means and / or steps, without departing from the spirit and scope of the invention. In particular: . the shape and dimensions of the receiving tray 10 or the roller 5; the shape, dimensions, arrangement of the different elements constituting the device for automatically shaping pizza dough 1 according to the invention as well as their interactions; the shape and thickness of the pizza dough 1, it being considered here that it has been chosen here to illustrate the invention with a circular pizza, but that the latter could also be square or rectangular in shape. Although the invention has been described in connection with several particular embodiments, it is obvious that it is in no way limited thereto and that it includes all technical equivalents of the means described as well as their combinations if these fall within the scope of the invention. The use of the verb "comprise", "comprise" or "include" and its conjugated forms does not exclude the presence of other elements or other steps than those set out in a claim. In the claims, any reference sign in parentheses cannot be interpreted as a limitation of the claim.

Claims

Claims

1. Method for automatically shaping a pizza dough (1), comprising a step of placing a dough ball on a receiving tray (10) whose data of dimensions, ends and center (11) of said plate (10) are stored in a digital storage medium, the dough consisting of pizza dough (1) in a prior form of a more or less flattened ball, characterized in that it comprises the following steps: has a first step of determining a point X, of the contour outside of the pizza dough (1) furthest from the ends from the receiving tray (10), b. from point X,, determination of the area of ​​a triangle A, of the pizza dough (1) of which one vertex of said triangle A is the center (11) of the receiving tray (10) while its bis- sector passes through point Xy, the angle of triangle A, at the center (11) of the plate (10) being between 20° and 90°, c. determination of the area of ​​at least one triangle A, or A» contiguous to triangle A,, said two triangles A, or A being likely to partially cover the triangle Ag, the angle triangles A, OR A at the center (11) of the board (10) being equal to that of triangle A, d. determination of a point Y, as the point opposite to X, on the outline of the pizza dough (1) then determination of a triangle Bçet B, or B; respectively opposite with respect to the summit to the triangle Ap and À, Or À», the bisector of By passing through the point Yy, and advantageously of the same angle at the center (11) of the plate (10) that respectively the triangles A, and B, or B», c. cn function of the ratio of the areas of Ag Ct À; OR A», unc step spreading, under more or less strong pressure, the dough pizza (1) using at least one roller (5) resting on the paste (1) moving along in the direction of X, or bis- sector of the triangles A, or A,, then f. depending on the ratio of the areas of B, and B, or B>, a step spreading, under more or less strong pressure, the dough pizza (1) using the roller (5) resting on the dough (1) moving next in the direction of Y, or the bisector of the triangles B, or B;, repeat steps a) to f) until it is determined that the pizza dough (1) has a total surface area of less equal to a threshold area Asp, the conformation of the dough to pizza (1) being then finished.

2. A method according to claim !, wherein said step of deter- mination c) includes the triangles A, and A;, the two triangles A, and A, being situated contiguous and on either side of triangle A,, the aforementioned step spreading e) of the pizza dough (1) is furthermore a function of the areas of the triangles Ao, À; and As.

3. The method of claim 2, wherein said step of deter- mination d) includes the triangles B, the B», advantageously of two triangles B, and B,, the aforementioned step of spreading f) of the pizza dough (1) is furthermore a function of the areas of the triangles By, B, and B,.

4. A method according to any one of claims 1 to 3, wherein the shaping of the pizza dough (1) is furthermore only finished when it is determined that a first largest segment of the pizza dough (1), connecting two opposite points of the outline of said pizza dough (1), is between 75% and 125%, advantageously between 90% and 110% of the length of a second segment perpendicular to said first segment, also connecting two opposite points of the contour of pizza dough (1).

5. A method according to any preceding claim, comprising a step prior to the above-mentioned step a) of crushing and / or spreading of the dough during which the center is made to coincide geometric of the dough with the center (11) of the receiving tray (10), with a tolerance of at most 1 centimeter (cm) and advantageously of at most 0.5 cm.

6. A method according to any preceding claim, in which the receiving tray (10) is rotated so as to bring the roller (5) in a direction of movement for the rea- lization of the above-mentioned spreading steps e) and f) of the pizza dough (1), advan- additionally during the preliminary crushing step and / or spreading the dough.

7. A method according to any preceding claim, in which the angle of the triangles Ay, advantageously À, and / or A», Bo, advantageously- gentely B, and / or B,, in the center (11) of the plate (10) is between 40° and 70°, preferably equal to 60°.

8. Device for automatically shaping pizza dough (1), characterized in that it includes: a receiving tray (10) for supporting the dough then the pizza dough (1), advantageously mounted mobile in rotation by means of at least one means of actuation, at least one digital camera (30), advantageously located above the receiving tray (10), at least one roller (5) mounted movably, thanks to at least one means of actuation, in height and following at least one direction of movement relative to the receiving tray (10), a means of analysis and processing comprising a means of digital storage in which data is stored of dimensions, ends and center (11) of said plate (10), the analysis and processing means being connected to the above-mentioned tray (10), the aforementioned camera (30) and the roller (5) for the control of these latter and their means of actuation, analysis and processing data from the digital camera (30) as well as the storage of said data in the storage means, cooperation of the receiving tray (10), the camera (30) digital, roller (5) and analysis and processing means implementation of the steps of the automatic shaping process of a dough pizza maker (1) according to any one of the preceding claims.

9. Device according to claim 8, further comprising means lighting (31) of the receiving tray (10).

10. Device according to one of claims 8 or 9, in which the roller (5) includes a mechanical anti-lift system (40) prohibiting lifting the pizza dough (1) from the receiving tray (10) during and after the passage of the roller (5) during the spreading stages of pizza dough (1).