Dough Processing TRIZ Cases

Marking ridges on a flexible baking mat imprint slice guides on rolled food products while also supporting compact refrigerated storage.

A movable contact applicator and agitator place flour on dough sides with less waste, avoiding oil contamination and poor gravity-based control.

An emitter-detector light curtain forms a virtual side wall, improving maintenance access while limiting contamination and detecting human interference.

A conveyor belt and flexible multi-roller mat continuously wrap dough around filling bars, reducing manual shaping and improving production consistency.

Suction and a movable support grasp dough ends during folding, removing manual alignment and supporting accurate, continuous food production.

Folded dough is deposited on conveyors to create varied shapes with conventional equipment.

Arranging dough strings in a non-parallel spiral configuration on the conveyor resolves the contradiction between linearity and manufacturing space.

Vertical lifting belt with shelves recovers toppings from conveyor gaps, reducing spatial footprint and improving adaptability.

Segmenting the engaging surface prevents leg deformation during rotation, resolving the trade-off between secure handling and shape preservation.

Pivoting guide regions on a segmented shaft eliminates complex vertical movements, reducing cycle time for food product coverage.

Inward-extending frame edges block dough debris from entering assembly gaps, resolving cleaning difficulties while accommodating thermal expansion.

A sauce dispenser head uses a reciprocating dividing plate to control fluid flow, preventing uneven distribution and waste on moving pizza bases.

Segmenting filling components within a single hermetic pasta envelope reduces dough quantity while maintaining separate flavor profiles.

Integrated hinged base and lever device forms uniform concave tortillas, eliminating multiple tools to reduce preparation time.

A dough feeding device uses two conveyor belts at different speeds to stretch and align pre-formed strands during transfer.

Pivotable flatteners on the loader plate detect and eject jammed dough balls, preventing production line downtime.

A rotary table assembly features a central opening that collects dough residue falling from shaping molds.

Flipping units with hooks invert wrappers around square stuffings, preventing deformation caused by traditional rolling methods.

A loading assembly with a drive system positions members into specific release spots above baking molds.

Flexible corrugated tubes shape dough wrappers automatically, reducing manual labor and skill requirements for baozi production.

Vacuum adhesion prevents pasty filling displacement during wrapping, resolving reliability versus complexity trade-offs.

Rib structure reinforces stuffed pasta wrap to maintain shape integrity, preventing deformation under mechanical stress during manufacturing.