Continuous Bread Production System to Reduce Labor and Floor Space
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Solution Overview
Problem
Current bread making systems for retail outlets are labor-intensive, occupy significant space, and lack the capacity to meet demand for continuous production of fresh baked goods, as they consist of standalone equipment that require manual intervention and have a large footprint.
Innovation Solution
An automated bread making system comprising an ingredient metering unit, dough mixing unit, dough transport system, and an oven unit with a conveyor system that allows for continuous production of baked products with minimal manual intervention, using a compact design to optimize space usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional commercial dough mixing machines, baking machines, and proofing chambers are used, then the capacity to produce fresh baked bread is improved, but the footprint occupying floor space increases significantly
Solution Approach 1:
The patent combines multiple standalone equipment functions (dough mixing, proofing, baking) into an integrated continuous production system where components are spatially merged and operationally coordinated, allowing dough to flow continuously through mixing, proofing, and baking stages without manual intervention, thereby reducing overall footprint while maintaining productivity
Solution Approach 2:
The system transitions from horizontal placement of separate equipment to a more compact three-dimensional arrangement where processing stages are stacked or vertically integrated, allowing dough to move through the system in a continuous flow path that optimizes space utilization while preserving all necessary processing functions
2Productivity
If conventional equipment is used, then the ability to produce baked bread is maintained, but labor intensity increases due to manual intervention required
Solution Approach 1:
The system implements continuous operation where dough flows uninterrupted through mixing, proofing, and baking stages. The continuous dough transport mechanism and coordinated timing of each processing stage eliminate idle periods and manual transfer operations, maintaining constant productive action while reducing labor requirements
Solution Approach 2:
The integrated system performs automatic functions including self-regulated dough transport between stages, automated timing and coordination of mixing-proofing-baking sequences, and self-managed product flow from raw ingredients to finished baked goods, eliminating the need for manual intervention while maintaining production capacity
3Productivity
If conventional equipment is used, then bread production is possible, but production cost increases due to labor and space requirements
Solution Approach 1:
The integrated system uses multi-functional components that perform multiple operations within single units or coordinated assemblies, reducing the total number of separate equipment pieces needed. This universality lowers capital investment, reduces space requirements, and simplifies operation while maintaining comprehensive bread production capability across all processing stages
Data Source
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AI summary
Aspects of the present invention relates to automated production processes and associated systems, including automated bread making processes which enable the continuous production of baked bread. One aspect of the invention is directed toward a system for the continuous production of baked bread that includes an ingredient metering unit (30), a dough mixing unit (40) coupled to the ingredient metering unit (30), a dough transport coupled to the dough mixing unit (40), an endless oven conveyor (106) having a plurality of dough holders (108) spaced apart from each other, and an oven unit (100) coupled to the oven conveyor (106). The oven conveyor (106) is configured to move the dough holders (108) through the baking portion at a rate so the single batches of dough in the dough holders will be sequentially baked to form the baked products when the dough holder exit the oven unit (100).