3D Food Breading Machine with Multi-Directional Pressing
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Solution Overview
Problem
Existing food breading machines inadequately coat the sides of food with breadcrumbs, leading to deformation and poor adhesion, especially with wet breadcrumbs, which do not stick well to the surface.
Innovation Solution
A machine with a transfer conveyor and pressure units that simultaneously press the upper and side surfaces of food, creating a pressurized space for even coating, using a combination of side and upper surface pressure units with adjustable width and height to prevent deformation and ensure uniform coating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a single upper surface presser is used to press the food, then the upper surface coating is improved, but the side surface coating is insufficient and the food shape is deformed
Solution Approach 1:
The single presser is divided into multiple pressers: an upper surface presser and side surface pressers positioned at different locations. Each presser independently presses its specific surface, allowing simultaneous multi-directional pressing that prevents shape deformation while ensuring uniform coating on all surfaces.
Solution Approach 2:
The pressing action is extended from one dimension (upper surface only) to three dimensions by adding side surface pressers. This multi-directional pressing approach ensures that the food is pressed uniformly from top, bottom, and side surfaces, preventing shape deformation while achieving comprehensive coating.
2Manufacturing precision
If excessive pressure is applied to coat wet breadcrumbs, then the coating adhesion is improved, but the food texture and taste deteriorate
Solution Approach 1:
Different pressers apply pressure locally to different surfaces of the food. The upper surface presser and side surface pressers apply appropriate pressure to their respective surfaces, ensuring good breadcrumb adhesion without excessive overall pressure that would damage the food texture and taste.
Solution Approach 2:
The pressing force is optimized and distributed across multiple pressers rather than applied as excessive single-point pressure. This parameter optimization allows sufficient pressure for breadcrumb adhesion while maintaining food quality by avoiding over-pressing.
3Manufacturing precision
If the presser moves along the food to press both surfaces, then the coating coverage is improved, but the device complexity and operation time increase
Solution Approach 1:
Multiple pressers (upper surface presser and side surface pressers) are positioned simultaneously to press different surfaces of the food at the same time. This merging of pressing functions eliminates the need for sequential movement along the food, reducing device complexity and operation time while ensuring comprehensive coating coverage.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The machine ensures even and firm coating of breadcrumbs on food surfaces, preventing deformation and enhancing marketability by applying pressure uniformly in all directions, effectively coating various types and sizes of food without shape distortion.
Implementation Method 1
a pressure part installed on the path of the above transfer conveyor and presses the upper and side of the powdered food to bring the powder into close contact with the food
Data Source
AI summary
The present invention relates to a machine for three-dimensional breading of food and, more specifically, to a machine for three-dimensional breading of food, the machine pressurizing the upper surface and both sides of food at the same time when breaded food is pressurized for breading, so as to prevent the food from being deformed in a specific direction by pressing, allowing pressure to be evenly applied in all directions of the food to enable firmer coating of flour such as wet bread crumbs, which do not adhere relatively well to the surface of food, and enabling various types of food to be coated.