Continuous dough kneading machine for pastry or bread mixes, such as for sandwich bread
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Solution Overview
Problem
Existing continuous kneading machines are unsuitable for vacuum kneading due to air passages at the inlet and outlet, limiting their ability to achieve high production rates for sandwich bread dough.
Innovation Solution
A continuous kneading machine design that seals the inlet and outlet of a downstream sub-chamber using a constriction, allowing for the creation of a vacuum environment through a threaded bore and screw arrangement with air suction, enabling continuous vacuum kneading.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If continuous kneading machines are used for high-speed production, then productivity is improved, but the machine cannot maintain vacuum conditions due to air passages at inlet and outlet
Solution Approach 1:
The chamber is divided into an upstream sub-chamber and a downstream sub-chamber separated by a partition wall. The downstream sub-chamber is specifically designed with a constriction at the outlet to seal the vacuum environment, while the upstream sub-chamber handles ingredient input. This segmentation allows continuous processing while maintaining vacuum integrity in the kneading zone.
Solution Approach 2:
The outlet of the downstream sub-chamber features a local constriction that acts as a seal for the vacuum environment. This localized structural modification ensures vacuum tightness at the critical outlet area without compromising the overall continuous flow capability of the machine.
2Manufacturing precision
If vacuum kneading is used to improve dough quality with fine bubble structure, then manufacturing precision is improved, but production speed must be reduced due to batch processing
Solution Approach 1:
The machine enables continuous vacuum kneading by maintaining vacuum conditions in the downstream sub-chamber while dough continuously moves through the system. The constriction at the outlet seals the vacuum zone, allowing uninterrupted processing that combines the quality benefits of vacuum kneading with the productivity of continuous operation.
3Reliability
If a constriction is added to seal the outlet for vacuum creation, then vacuum seal is improved, but device complexity increases
Solution Approach 1:
The partition wall serving as a structural element is extended to form the constriction at the outlet of the downstream sub-chamber. This integration combines the sealing function with the existing structural component, achieving vacuum tightness without adding separate complex sealing mechanisms.
Solution Approach 2:
The partition wall serves multiple functions: it separates the upstream and downstream sub-chambers, provides structural support, and creates the constriction that seals the vacuum environment. This multi-functionality reduces the need for additional components and simplifies the overall machine design.
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
Enables high-speed continuous kneading of sandwich bread dough under vacuum conditions, achieving the desired density of bubbles in the crumb while minimizing paste loss and maintaining a simple, cost-effective design.
Implementation Method 1
a vacuum pump P connected to bore A allows the air in the gap separating the screw V from its bore to be drawn out, and thus creates a vacuum inside the downstream sub-chamber C2
Implementation Method 2
means for aspiration of the air found in this play
Data Source
Figure 1~2
Figure 3
Figure 4~5
AI summary
The invention relates to a continuous dough kneading machine for pastry or bread mixes, such as for sandwich bread, said machine comprising: a substantially tubular chamber (C) provided with an inlet (E) for the dough to be kneaded and an outlet (S) for the kneaded dough, including a constriction, said chamber (C) comprising an upstream sub-chamber (C1) connected to the inlet (E) and a downstream sub-chamber (C2) connected to the outlet (S); means (P, V) for creating a negative pressure in the downstream sub-chamber (C2); and two shafts (1a, 1b) rotatably mounted inside the chamber (C), supporting dough-conveying members (5a, 5b) disposed in particular in the upstream chamber (C1) and dough-kneading members (7a, 7b, 9a, 9b) disposed in particular in the downstream chamber (C2). The machine also comprises means (1a, 1b, 11a, 11b) for forming a dough obstruction (B1) in the transition zone from the upstream chamber to the downstream chamber.