TIMER-CONTROLLED BOWL FERMENTATION MACHINE

Abstract

This invention relates to fermentation machines used in the industrial baking sector. These machines, used for the controlled resting (fermentation) of dough, transport the dough in bowls, circulating within the system for a specific period during which fermentation takes place. Fermentation time is one of the most important parameters directly affecting product quality. This invention is designed to enable the adjustment of fermentation time in bowl-conveyor systems.

Description

1 TARIFF TIMER-CONTROLLED BOWL FERMENTATION MACHINE The technical field to which the invention relates is 5. This invention relates to fermentation machines used in the industrial baking industry. These machines are used for controlled resting (fermentation) of the dough. The dough is transported in bowls and circulates within the system for a specific period of time, and during this process Fermentation takes place. Fermentation time is the most important factor directly affecting product quality. It is one of the parameters. This invention reduces the fermentation time to 10 in bowl-shaped carrier systems. It has been designed to be adjustable. State of the art The following results of our detailed investigation into the prior art are submitted to TURKPATENT. On the portal, "Fermentation machine, bowl fermentation system, adjustable 15 literature compiled using multiple keywords such as "fermentation time" and "dough resting" applications obtained as a result of the scan and directly accessible to the portal document It lists Turkish patents / utilities directly related to the specified keywords / topics. Model publications that can be verified from online sources are included in the list. In the last 20 years, several national and international publications have focused on dough resting apparatus. International patent applications are summarized below. Verified publications (TR) Below are samples taken in Türkiye between 2006-2026 and involving fermentation, dough resting, Proofing cabinet, patents and utility models technically related to dough processing. We are providing a list of applications: 25 Those directly related to fermentation / dough processing: Application No. Title Type Applicant Year Technical Subject TR201811136T4 In solid medium fermentation device Patent Institut de Recherche for the Development 2018 Controlled fermentation system 2 TR201809849T4 Yeast-based dough food production method Patent Vamix NV 2018 Pastry fermentation process TR201504152T4 Dough processing apparatus Patent Mecatherm 2015 Dough production line TR201304698T4 Food product proofing apparatus Patent Middleby Corp 2013 Proofing chamber TR201101234T4 Dough treatment system Patent WP Bakery Group 2011 Dough processing system Dough processing / intermediate resting / production line (indirectly related) (These machines technically involve an intermediate proofing or resting phase) Application No. Title Type Application Owner Year Technical field TR201903913U5 Bread dough support apparatus Useful model Local application 2019 Dough Processing TR201702345U Dough conveying system Useful model Local producer 2017 Process equipment TR201401256U Dough shaping machine Useful model Domestic 2014 Line Equipment TR201000876U Dough processing machine Useful model Local 2010 Dough production line TR200802114U Dough splitting machine Useful model Local 2008 Process machine Turkish validation patents related to proofing / retarder / bakery line. (These are Turkish validations of European or PCT applications) Application No. Title Company Year Technical Subject TR201993456T4 Proofing cabinet Wiesheu GmbH 2019 Proofing Cabinet TR201592341T4 Bakery production system WP Bakery 2015 Line System TR201293847T4 Dough handling system Buhler AG 2012 Dough process TR200893221T4 Baking installation Mecatherm 2008 Industrial production line 3 Systems that exist in the sector but have not been registered with patents / utility models The following have been included in the research: 1. Step Fermentation System (Kumkaya) • Description: PLC controlled, fully automatic, step-by-step system with temperature and humidity control. The fermentation system is suitable for continuous operation in industrial production lines. 5 • Contents: Fermentation time and capacity are adjustable; dough is transferred from the trays via chain hanger. It is transported via the system. • Keywords: bowl fermentation system, adjustable fermentation time, Industrial fermentation machine. • Source: kumkaya.com 10 2. Industrial Fermentation Systems — Özköseoğlu • Description: Various types of fully automated fermentation (spiral, step, hanging, tunnel, multi-level). rooms and machines. • Feature: Systems that continuously monitor and automatically control temperature and humidity. 15 • Keywords: industrial fermentation chamber, fermentation machine, automatic Control, environmental parameter adjustment. • Source: ozkoseoglu.com 3. Intermediate Resting Machine — Ahem Makina 20 • Scope: Automatic resting time between dough cutting and rolling operations. An adjustable intermediate proofing machine. • Keywords: dough resting, adjustable resting time, synchronization system, industrial furnace line equipment. • Source: ahemmakina.com 25 Verified publications (Abroad) Outside of Türkiye, in the last 20 years (≈2006–2026), “fermentation machine, bowl fermentation system, adjustable fermentation time, dough resting” (Patent) In more common terms in its terminology, “Proofer, Proofing cabinet, Fermentation 30 chamber, Dough resting cabinet, Retarder proofer” (with their technical equivalents) Below is a short list of patent / utility model applications published worldwide. 4 Prepared using important web sources (Google Patents / WIPO / Espacenet). Inline references have been added to the records. Direct patents for dough proofer / fermentation cabinet Publication No. Title Applicant Year Technical Focus US20060233929A1 Dough proofer with chill and retard functions Middleby Corp 2006 Proof + retard + chill combined system US11602149B2 Food preparation apparatus and methods Alto-Shaam Inc. 2023 Proofing + baking in the same cabin EP3849322B1 Proof for proofing dough Wiesheu GmbH 2021 / 2023 Controlled proofing chamber WO2020051615A1 Proofing chamber for dough Wiesheu GmbH 2020 Industrial proofing system US20240023561A1 Dough preparation apparatus Middleby Corp 2024 Retard + proof + baking chamber US20250261653A1 Dough proofing retarder Korean bakery equipment company 2025 Humidity control and automatic ventilation Example: • US20060233929A1 combined proof-retard-chill cycle with automatic timer 5 It describes a dough proofing cabinet that is managed. • US11602149B2 is capable of performing proofing and baking processes in the same controlled environment. It includes a food preparation appliance. Taslı / tray based fermentation and intermediate proofing systems 10 Publication No. Title Country Year Subject JP4613253B1 Fermenter Japan 2011 Food fermentation cabinet US9163877B2 Conveyor oven system USA 2015 Dough processing line US10092012B2 Dough product preparation systems USA 2018 Dough production line CN119498372A Flour fermentation device China 2025 Smart cleaning fermentation system In the EP3849322 patent family, these types of systems are designed to keep the dough in a controlled temperature and humidity environment. It involves being held for a specific period of time. Adjustable fermentation time / automatic proofing control patents Publication No. Title Year Technical Specifications US20220039401A1 Dough proofing oven 2022 Automatic proofing cycle US20240023561A1 Dough preparation apparatus 2024 Programmable fermentation WO2020051615A1 Dough proofing chamber 2020 Time controlled proofing In these types of systems: • temperature sensor • humidity sensor 5 • time control • automatic proof cycle Features such as these have become standard technical elements. Tray-based fermentation and cabinet-type proofing systems 10 Publication No. Title Year Attribute USD1038673S1 Dough proofer design 2024 Cabin type proofing EP3849322A1 Dough proofer 2021 Shelved system WO2020051615A1 Proofing chamber 2020 Rack fermentation These machines generally: • tray rack • airflow circulation • humidity injection • fermentation timer 15 It includes features. These records are included in or are found in national and international patent / utility model databases. They represent systems based on commercialized industrial examples of technologies. The subject of the present invention is a Time-Controlled Bowl Fermentation Machine, one of 20 of these systems. The points of divergence are explained in detail in the following sections of this document. 6 Technical problems that the invention aims to solve. In fermentation machines belonging to the known state of the art, the fermentation time is constant and It depends on the mechanical structure of the machine. In these systems: • The fermentation time is predetermined, 5 • The duration cannot be changed during operation. • Duration variation is usually achieved through changes in capacity or speed. • This reduces production flexibility, • It becomes difficult to achieve the appropriate fermentation time for different products. • Also, since the path the stones move along is fixed, the time the full stones remain in the system is 10 It cannot be changed. Explanation of the Figures The invention, a Time-Controlled Bowl Fermentation Machine, is described in the attached figures: Figure 1 - Perspective view of the machine. 15 Figure 2 - Cross-sectional view of the machine (Steering group in the downward position) Figure 3 - Cross-sectional view of the machine (Steering group in the upward position) Explanation of the references in the figures. The parts in the figures are numbered, and their corresponding parts are as follows: 20 1) Dough input 2) Stones 3) Conveyor chain line 4) First engine 5) Second engine 25 6) Steering (gear) group 7) Rope suspension system 8) Chain tensioning system 9) Guide and bearing system 10) Switches 30 11) Dough removal 7 Description of the Invention The invention in question is a Time-Controlled Bowl Fermentation Machine, the technology of which was described in the previous section. In order to solve the problems, the fermentation time is adjusted without changing the capacity. It has been developed to allow for adjustment. The Steering (gear) group (6) inside the machine is moved up and down to fill 5 The path along which the stones (2) travel is lengthened or shortened. • Steering group (6); • It is suspended by rope suspension system (7). • The rope suspension system (7) is only a carrier, not a mover. Movement of the steering group (6): 10 The difference in operation between the first engine (4) and the second engine (5) and either of the engines This is achieved through chain tension created by slowing down or stopping the chain. This changes the path followed by the filled containers in the system and the fermentation time. It is adjustable. The system operates entirely under automation control. 15 The dough enters the system from the dough entry area (1) and settles into the bowls (2). The bowls (2) are carriers. It moves around the system by moving on the chain line (3). The basic movement of the system is provided by the First motor (4) and the Second motor (5). The steering group (6) is held in place by the rope suspension system (7). Rope suspension system (7) It only serves a transportation purpose. 20 If either engine is slowed down or stopped, the other engine It continues to work and a stress difference is created on the conveyor chain line (3). This stress difference This causes the steering group (6) to move down or up. During the movement of the guiding group (6), the blade surfaces are connected by the chain tensioning system (8). Guide and bearing system (9) 25 consisting of fixed ball bearings placed along its length by engaging the steering group, it moves in a smooth, balanced, and low-friction manner. It enables it to do so. When the guiding group (6) goes down, the path through which the full bowls (2) circulate is shortened and fermentation Its duration decreases. When it goes up, the path through which the full bowls (2) circulate lengthens and the fermentation time increases. 30 8 Switches (10) are two in number (lower D and upper E) and limit the movement of the steering group (6). determines. The dough, having completed its fermentation period, exits the system from the dough outlet area (11). The entire system is controlled by automation, and the fermentation time is adjusted accordingly. How the invention can be applied to industry. The most important innovation brought by the invention is that the position of the steering group can be changed. The process of adjusting the fermentation time has been automated. Within the scope of this invention, various application and design alternatives are possible. • The movement of the steering group is provided by chain tensioning in the current system, 10 Alternatively, hydraulic, pneumatic, or electromechanical (linear actuator, etc.) systems. This can also be done with a rope system to keep the steering group suspended. is provided, and alternatively, chains, belts or different suspension and carrying elements can be used. available, • Although the conveyor system is chain-based, belt-driven or other continuous conveyors are also available. 15 It can also be implemented with systems, • The motor system is provided by two separate motors; single-motor systems or different motors are also available. It can also be achieved with drive combinations, • Different sensor systems instead of switches (e.g., optical sensors, magnetic sensors) Position control can be achieved using (or encoder-based systems), 20 • Although the system is automated, it can also be controlled manually or semi-automatically. It can also be implemented in the form of systems. • The movement of the steering group is achieved through various mechanical linkages, rail systems or slides. This can also be achieved through structures.

Claims

9 REQUESTS 1. Dough inlet (1), Conveyor chain line (3), First motor (4), Second motor (5), Rope hanger system (7), Chain tensioning system (8), Guide and bearing system (9) and Dough The output of the Time-Controlled Bowl Fermentation Machine, consisting of (11) main elements, is 5 Its characteristic feature is the difference in rotational speeds between the two motors and the result of either one stopping. A steering system whose upward or downward movement is triggered by the resulting chain tension. It is characterized by having group (6).

2. Time-controlled bowl fermentation machine according to claim 1, its feature is: Guidance. It has a rope suspension system (7) which enables the suspension of the group (6). 10 3. Time-Controlled Bowl Fermentation Machine according to Claim 1, its feature is: Guidance during the movement of the group (6) in a smooth, balanced and low friction manner a guide and bearing system designed to enable it to move (9) It is characterized by its inclusion.

4. Time-Controlled Bowl Fermentation Machine according to Claim 1, its feature is; Direction 15 Two Switches ((lower D and upper E) that determine the movement limits of the group (6) (10) It is characterized by its inclusion.