Method and apparatus for the automated production of crown-shaped tart shells

Abstract

To provide a method and device for automated preparation of crown-shaped tart shells.SOLUTION: There is provided a method for the automated preparation of crown-shaped tart shells, comprising conveying crown-shaped recesses M on a conveyor 4. The recesses M are successively subjected to an extrusion step, a deposition step, and a lining step. The extrusion step includes filling at least one cell 20 of a rotary cell support cylinder 18 with dough P. The deposition step includes ejecting dough rolls P' from the rotary cell support cylinder 18 and depositing at least two separate dough rolls P' on a shell of each recess M. The lining step includes crushing the dough rolls P' deposited in each recess M by a matrix complementary in shape to the recess M in order to form a dough which covers at least the shell of the recess M. Also, there is provided a device for implementing the method.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to the general field of pastry, and more particularly to the automated production of crown-shaped tart shells. [Background technology]

[0002] A tart is a flat, mostly circular pastry made of a rimmed dough shell that is cooked in the oven (except for some red fruits, which are placed raw on top of the cooked dough) and generally eaten cold, and is filled with various fillings (fruit, jam, cream, frangipane, etc.).

[0003] It is known to produce tart shells on a production line in which tart moulds are transported from one module to another in an automated manner. Alternatively, the production line may comprise cavities formed in plates that are transported from one module to another, the cavities having the shape of the tart moulds.

[0004] In particular, these production lines typically include an extrusion module in which the dough delivered from the mold is placed in the form of a dough roll in each tart mold or cavity, and a lining module located downstream of the extrusion module in which the dough roll placed in each tart mold is crushed to fit the shape of the tart mold or cavity. The tart shells thus produced may optionally be pre-cooked before being removed from the molds and packaged for storage and transport.

[0005] It is also known to produce crown-shaped or ring-shaped tart shells, and tart moulds are specially designed for producing such shells. Typically, these moulds are in the shape of a traditional tart mould, with a circular hole in the centre with a ring-shaped rim.

[0006] Due to the special shape of these tart moulds, there is currently no method that allows for the production of crown-shaped tart shells on a production line in an automated manner. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] U.S. Patent No. 1,879,951 [Patent Document 2] U.S. Patent No. 6,610,344 [Patent Document 3] U.S. Patent No. 3,880,567 [Patent Document 4] U.S. Patent No. 2,595,865 [Patent Document 5] International Publication No. 2019 / 232562 [Patent Document 6] U.S. Patent No. 2,585,379 Summary of the Invention

[0008] The present invention therefore aims to provide a fully automated method for producing crown-shaped tart shells. According to the invention, this goal is achieved by a method for the automated production of crown-shaped tart shells, which comprises conveying crown-shaped recesses, the recesses being subjected successively to an extrusion step, a placement step and a lining step; The extrusion step includes filling at least one cell of a rotating cell support cylinder with dough; the placing step includes discharging the dough roll from the rotating cell support cylinder and placing at least two separate dough rolls into the shells of each recess; The lining step involves compressing a fabric roll placed in each recess with a matrix of complementary shape to the recess to form a fabric covering at least the shell of the recess.

[0009] "Recess" here refers to a cavity provided directly on a tart mold placed on a conveyor or on a plate transported by the conveyor. The method of the present invention is notable in that during the placing step, at least two separate dough rolls (i.e., dough pieces) with different centers are placed in each recess, and these dough rolls are arranged with a matrix of complementary shapes to the recesses to allow the dough to cover the entire shell. This sequential step therefore makes it possible to produce crown-shaped (or ring-shaped) tart shells on a production line by an automated method.

[0010] Preferably, the placing step includes placing four separate dough rolls into each recess, evenly spaced about the axis of symmetry of the recess to facilitate obtaining a crown-shaped tart shell during the lining step.

[0011] For the recess, the above-mentioned at least two dough rolls can advantageously be placed simultaneously during the placing step. According to one advantageous arrangement, during the placing step, the dough roll is discharged from the rotating cell support cylinder by an ejector, the ejector comprising an air valve for releasing air between the ejector and the dough roll to prevent the dough from sticking to the ejector.

[0012] According to another advantageous arrangement, the lining step comprises heating the matrix in order to prevent the fabric covering the shell of the recess from adhering to the matrix. According to yet another advantageous arrangement, the lining step further comprises injecting air between the matrix and the fabric covering the shell of the recess to facilitate separation from the matrix.

[0013] If the recesses are tart molds, the method further comprises, before the extruding step, a step of disassembling the tart molds, in which the stack of tart molds is automatically disassembled so as to be placed on a conveyor.

[0014] Correspondingly, the present invention also relates to an apparatus for the automatic production of crown-shaped tart shells, comprising: a conveyor for moving crown-shaped recesses along a production line; an extrusion module for filling dough into at least one cell of a rotating cell support cylinder; a placement module for discharging the dough rolls from the cell support cylinder and placing at least two separate dough rolls into the shells of each recess; and a lining module for compressing the dough rolls placed in each recess by a matrix of a shape complementary to the recesses to form dough covering at least the shells of the recesses.

[0015] The extrusion module may comprise a rotating cell support cylinder having at least one cell into which dough is filled to form the dough roll, and a discharger for discharging the dough roll from the rotating cell support cylinder, in which case the discharger of the extrusion module advantageously comprises an air valve for releasing air between the discharger and the dough roll.

[0016] The lining module may comprise a matrix of a shape complementary to that of the recess, facing the recess for compressing the dough roll to form dough covering at least the shell of the recess, in which case the matrix of the lining module advantageously comprises at least one electrical resistor for heating the matrix and at least one air valve for injecting air between the matrix and the dough covering the shell of the recess. [Brief explanation of the drawings]

[0017] [Figure 1] FIG. 1 shows a functional diagram of the various modules of an apparatus for carrying out the method according to the invention. [Figure 2] FIG. 2 shows a schematic representation of the extrusion and placement module of an apparatus for carrying out the method according to the invention. [Figure 3] FIG. 3 is a schematic top view of a tart mold leaving the extrusion module. [Figure 4] FIG. 4 shows diagrammatically the lining module of an apparatus for carrying out the method according to the invention. DETAILED DESCRIPTION OF THE INVENTION

[0018] The method according to the invention relates to the production of crown-shaped (or annular) tart shells in a fully automated manner on a production line, which have an annular flat shell with an annular rim extending on an inner and outer diameter.

[0019] These tart shells can be made from a tart dough, such as a pie dough or sugar dough, which is prepared in advance and placed in the shell of a tart mold M. These tart molds also have a crown-like shape, with a flat, annular shell having an annular rim extending on the inner and outer diameters. Alternatively, the tart shells can be made from a tart dough that is placed in a multi-cavity shell that is provided directly on a plate located on a conveyor. These cavities also have a crown-like shape, with a flat, annular shell having an annular rim extending on the diameter.

[0020] In the following description, the manufacturing method according to the present invention will be described as being applied to a tart mold, but it will be understood that the present invention is also applicable to manufacturing methods using a crown-shaped cavity plate. The various steps of the production of these tart shells by the method according to the invention are carried out by means of an apparatus such as that shown in FIG.

[0021] This apparatus 2 is a production line, in particular comprising a conveyor 4 for transporting the tart moulds successively to an extrusion module 6, a placement module 7, a lining module 8 and possibly a pre-cooking, cooking or deep-freezing module 10.

[0022] The apparatus may also comprise a module 12 for disassembling the tart moulds upstream of the extrusion module 6 (this module 12 is not present when a cavity plate is used). More specifically, with respect to stacks of tart moulds M, such a disassembling module 12 has the function of automatically "disassembling" these stacks in order to place the moulds M on the conveyor 4.

[0023] The operation of this disassembly module 12 is as follows: a rotating arm equipped with suction cups is positioned in front of a stack of tart moulds. The suction of the suction cups is then activated and the rotating arm pivots to the top of the conveyor 4 to grab the bottom mould of the stack. The suction of the suction cups is then stopped, thereby placing the grabbed mould on the conveyor. The disassembly operation is repeated continuously in synchronism with the progress of the conveyor.

[0024] The tart molds M are then transported by a conveyor 4 and pass under a push-out module 6 and a placement module 7 as shown diagrammatically in FIG. The extrusion module 6 is fed with pre-prepared dough P from a mold 16. It comprises, in particular, a rotating cell support cylinder 18 with a horizontal axis of symmetry X. This cell support cylinder 18 is arranged perpendicular to the direction of travel F of the conveyor and rotates about the axis of symmetry X.

[0025] As shown in FIG. 2, the cell support cylinder 18 includes a plurality of through cells 20 into which dough is filled to form dough rolls (ie, dough pieces). These cells 20 are sized according to the desired dimensions of the dough roll to be placed in the tart mold. When these cells are in an elevated position, the dough P is fed by gravity from the mold 16 using pusher rollers 22. An outer scraper 24 can hold the dough accumulated on the periphery of the cell support cylinder 18.

[0026] Furthermore, inner abutments 26 are disposed inside the cell support cylinder and face the cells 20 during filling to prevent the dough from leaking out of the cells. Once the dough P is completely filled into the cells 20, it forms a dough roll P'.

[0027] Once the dough roll P' so formed is in the lower position (after 180 degrees of rotation of the rotating cell support cylinder), the dough roll P' is ejected from the cell 20 and falls by gravity into a tart mould located on the conveyor 4 below.

[0028] For this purpose, the placement module 7 comprises an ejector 28 for ejecting the dough roll P′ from the cell support cylinder 18 . These ejectors 28 are members that can move between a high position and a low position and are sized and operated so as to pass through the cells 20 and eject the dough rolls from the cells when the cells are in the low position.

[0029] Preferably, each of these ejectors 28 is equipped with an air valve 30 that is activated as the ejector moves down through the cell 20. They can release air between the ejector and the dough roll to prevent the dough from sticking to the ejector.

[0030] According to the present invention, the cell support cylinder 18, its cells 20 and its ejectors 28 are configured to place at least two separate dough rolls P' (i.e., each coming from a cell) within the same tart mold M.

[0031] Preferably, these separate dough rolls P' are placed simultaneously and do not contact each other during their placement. Also preferably, these dough rolls P' are four in number and are arranged equidistantly around the axis of symmetry Y of the tart mould M, as shown in FIG.

[0032] The tart mould M' with the dough roll P' placed therein is then transported to the lining module 8. As shown more particularly in Figure 4, the lining module 8 uses the matrix / counter-matrix principle to crush the dough. The lining module 8 has a head 32 that can move between a high position and a low position and that includes a plurality of matrices 34, each having a shape complementary to the tart mold M.

[0033] As the head 32 of the lining module moves to a lower position within the tart mold M', the matrix 34 compresses the dough roll P' to form a dough that covers the entire shell of the tart mold.

[0034] Advantageously, each matrix 34 comprises at least one electrical resistor 36 for heating the matrix in order to prevent the dough from adhering to the matrix due to the squeezing effect.

[0035] Advantageously, each matrix 34 also includes at least one air valve 38 for injecting air between the matrix and the dough covering the tart shell, which facilitates the dough separating from the matrix as it moves to a higher position.

[0036] More advantageously, each of the matrices 34 further comprises a spring-mounted member 40 facing the rim of the tart mould to ensure sealing of the matrix / counter-matrix assembly.

[0037] The tart mould M'' with its dough shell formed can optionally be transported to an additional module 10 (for example for pre-cooking, cooking or deep-freezing).

Claims

1. 1. A method for the automated production of crown-shaped tart shells, comprising conveying on a conveyor (4) crown-shaped recesses (M), said recesses being successively subjected to an extrusion step, a placement step and a lining step, The extrusion step includes filling at least one cell (20) of a rotating cell support cylinder (18) with dough; The placing step includes discharging the dough roll (P') from the rotating cell support cylinder (18) and placing at least two separate dough rolls in the shells of each recess; The lining step includes compressing the fabric roll placed in each recess with a matrix (34) of complementary shape to the recess to form fabric covering at least the shell of the recess.

2. 10. The method of claim 1, wherein the placing step includes placing four separate rolls of dough into each recess, evenly spaced about the axis of symmetry of the recess.

3. 3. The method of claim 1 or 2, wherein in each recess, the at least two separate rolls of dough are placed simultaneously during the placing step.

4. 4. The method according to claim 1, wherein during the placing step, the dough roll is discharged from the rotating cell support cylinder (18) by an ejector (28), the ejector comprising an air valve (30) for releasing air between the ejector and the dough roll.

5. 5. The method of claim 1, wherein the lining step comprises heating the matrix to prevent the fabric covering the shell of the recess from adhering to the matrix.

6. 6. The method of claim 1, wherein the lining step further comprises injecting air between the matrix and the fabric covering the shell of the recess to facilitate separation from the matrix.

7. 7. The method according to any one of claims 1 to 6, further comprising, before the extrusion step, a step of disassembling the tart moulds, in which the recesses (M) are tart moulds, which are automatically disassembled so that a stack (14) of tart moulds is placed on the conveyor.

8. An apparatus for the automatic production of crown-shaped tart shells, comprising: a conveyor (4) for moving crown-shaped recesses (M) along a production line; an extrusion module (6) for filling dough into at least one cell (20) of a rotating cell support cylinder (18); a placement module (7) for discharging a dough roll (P') from the cell support cylinder (18) and placing at least two separate dough rolls (P') into the shells of each recess; and a lining module (8) for compressing the dough roll placed in each recess by a matrix (34) having a shape complementary to the recesses to form dough covering at least the shells of the recesses.

9. 9. The apparatus of claim 8, wherein the extrusion module comprises a rotating cell support cylinder (18) having at least one cell (20) into which dough is filled to form a dough roll, and an ejector (28) for ejecting the dough roll from the rotating cell support cylinder.

10. 10. The apparatus of claim 9, wherein the ejector (28) of the extrusion module comprises an air valve (30) for releasing air between the ejector and the dough roll.

11. 11. The apparatus according to any one of claims 8 to 10, wherein the lining module comprises a matrix (34) of a shape complementary to the recess, facing the recess, for compressing the dough roll to form dough covering at least the shell of the recess.

12. 12. The device according to claim 11, wherein the matrix (34) of the lining module comprises at least one electrical resistor (36) for heating the matrix and at least one air valve (38) for injecting air between the matrix and the fabric covering the shell of the recess.

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