Adjustable Mechanical Stop for Food Baking Die Spacing Control
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Solution Overview
Problem
Current food baking systems lack precise control over die spacing and pressure, leading to inconsistent product texture and quality due to uncontrollable die distance and limited adjustability, resulting in irregular expansion and structure of baked goods.
Innovation Solution
An adjustable mechanical stop system with movable and rotatable mounting elements and protrusions allows for precise control of die spacing, enabling adjustable die distances and multiple compression settings, which can be manually or motorized, to achieve consistent processing conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a fixed mechanical stop is used to prevent dies from touching, then the plastified material is prevented from escaping, but the die spacing cannot be adjusted leading to inconsistent product quality
Solution Approach 1:
The patent transforms the fixed mechanical stop into a dynamic, adjustable system. The stop mechanism can be positioned at different locations along the die movement path, allowing the die spacing to be varied while maintaining reliable prevention of material escape. This dynamic adjustment capability resolves the contradiction between fixed reliability and needed adaptability.
Solution Approach 2:
The invention changes the parameter of die spacing from fixed to variable. By providing an adjustable stop mechanism, the system can modify the critical parameter of die distance according to different product requirements, while consistently preventing material escape through the可控 stop mechanism.
2Reliability
If pressure is restricted within a certain range to prevent material escape, then material escape is prevented, but control over exact product structure and texture is lost
Solution Approach 1:
The patent replaces pressure-based control with a mechanical position-based control system. Instead of relying on pressure restrictions to prevent material escape, the invention uses a mechanical stop to precisely control die spacing and compression distance, providing better control over product structure and texture while reliably preventing material escape.
3Reliability
If the stroke of driving parts is limited to prevent die contact, then material escape is prevented, but fine-tuning of die position is difficult
Solution Approach 1:
The invention introduces dynamic adjustability to the stroke limitation mechanism. The stop position can be fine-tuned and repositioned along the die movement path, allowing operators to precisely control die spacing and easily adjust parameters for different product requirements while maintaining reliable prevention of die contact.
4Manufacturing precision
If continuous trial and error is used to achieve desired product quality, then product quality can be achieved, but production time and efficiency are reduced
Solution Approach 1:
The patent enables preliminary setting of optimal die spacing and compression parameters through the adjustable stop mechanism. Operators can pre-configured the stop position based on desired product specifications, eliminating the need for continuous trial and error during production. This preliminary action capability significantly improves production efficiency while maintaining high manufacturing precision.
Data Source
AI summary
A food baking apparatus includes a compressible die and a mechanical stop for controlling a die spacing of the compressible die. The mechanical stop includes a supporting system and a mounting element mounted onto the supporting system. The mounting element includes at least one protrusion having a particular amount of protrusion from the mounting element, which amount of protrusion may be adjustable for any single protrusion. By translation or rotation of the supporting system and/or the mounting element during operation of the apparatus, a protrusion is selected. The protrusions mechanically stop further compression of the dies during an operation of the food baking apparatus. Thus, the selection determines the die spacing applicable for the baking process, based on the amount of protrusion of the selected protrusion.