Dough Sheet Coiling Machines TRIZ Cases

Pivotally connected slats and a cutting guide let one food roller form different roll sizes and shapes while easing handling, cleaning, and storage.

Segmented suction regions with larger openings farther from the port equalize holding force, preventing dough shift and asymmetrical rolling.

A small bearing-supported shaft and opposing belts wind dough gently, reducing deformation while keeping winding reliable and consistent.

Graphical defect comparison links dough product flaws to fault locations, helping operators diagnose causes and avoid unnecessary rejection.

A V-shaped orienting channel centers dough pieces before rolling, reducing operator dependence and improving wrapping consistency in compact machines.

Motorized roller winding and continuous pressing improve dough strip uniformity and adhesion.

An adjustable redirection element oscillates between engagement positions to ensure homogeneous rolling conditions and prevent jamming in food processing lines.

Vacuum suction plate holds dough on conveyor belt, reducing air consumption and noise while preventing tearing.

A rolling chamber uses a sensor to detect the separator sheet closure position for precise dough piece orientation.

An actuated arm transitions a roller between positions to automate food rolling, resolving manual inconsistencies while managing system complexity.

Laterally retractable rolling elements and a retention mechanism automate food product rolling, resolving labor intensity and production rate limitations.

A gravity-fed conveyor system rolls food dough casings around sausages using vertical drop mechanics.

Speed differential among three conveyors stabilizes rolling core formation, preventing stagnation and adhesion to enhance production capacity.

Synchronized rotation prevents smearing and damage while maintaining shape integrity during baking.

Inverting horizontal transport to upward movement prevents layer shifting and wave formation during continuous laminated dough rolling.

An eccentric platen apparatus moves along a circular path to compress moldable materials into precise geometric forms.

Cutting transverse slots into dough strips enables interior expansion without constraining the pretzel skin, resolving the trade-off between volume and texture.

Three conveyors form a rolling chamber that curls the separator sheet into a cylinder, preventing oblique rolls and unrolling without stopping production.

An interception pin intercepts dough while pressing members apply downward force to join ends, preventing separation after baking.

Segmented dough holders extend lateral portions of triangular pastry base while a top extender elongates the upper section, preventing damage near slits.

Variable speed wrapping belts fold and wind dough pieces to improve shape precision while managing energy consumption during high-speed counter-movement.

Dynamic projection movement resolves the contradiction between lifting and fixing overlapping dough ends.

Automated winding system processes soft food sheets into tubular casings, resolving industrialization bottlenecks in high-rate production.

A machine uses rotating cylindrical extensions to grip, roll, and fold flat confection blanks into shaped products.

Segmented longitudinal and lateral pulling preserves gluten strength while achieving precise Spanish croissant shape through controlled base expansion.

Reciprocating rolls reverse stripe rotation direction along the extruded tube, enabling non-twisting feeding into automated packaging machines.

Rotating rods guide pin-holding members through simplified cam grooves to align triangular dough pieces while reducing mechanical vibrations.

An adjustable gripping element and dynamic pressure means control curled dough slice orientation, preventing tip displacement during production.