Counter-Rotating Dough Hook and Mixer for Stable Low-Heat Kneading
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Solution Overview
Problem
Existing food kneading appliances suffer from severe vibration, noise, overheating, and poor dough quality due to high-speed operation and unbalanced force, which can result in a worse dough quality compared to manual kneading.
Innovation Solution
A food kneading appliance with a central body featuring a stirring spindle and a kneading spindle rotating in opposite directions, driven by a bevel gear system, includes a dough hook and a dough mixer to provide balanced force and low-speed operation, reducing noise and heat while maintaining dough quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high speed rotation is used to mix and knead the dough, then mixing efficiency is improved, but noise increases and dough overheats and deteriorates
Solution Approach 1:
The patent employs periodic reciprocating motion of the dough hook instead of continuous high-speed rotation. The dough hook moves back and forth in a controlled manner, creating periodic kneading action that achieves thorough mixing without generating excessive heat or noise, thus resolving the contradiction between mixing efficiency and dough quality preservation
2Productivity
If high speed rotation is used to mix and knead the dough, then mixing efficiency is improved, but severe vibration and sway occur
Solution Approach 1:
The patent transitions from static high-speed rotation to dynamic reciprocating motion. The dough hook is designed to move dynamically back and forth along its axis while rotating, creating a controlled motion pattern that eliminates severe vibration and sway associated with high-speed rotation, thereby achieving stable operation with good mixing efficiency
3Productivity
If two stirring arms with ribs on container wall are used to increase kneading effect, then contact area between dough and dough hook increases, but cleaning becomes cumbersome
Solution Approach 1:
The patent removes the complex rib structures from the container wall design. Instead of adding ribs to increase contact area, the invention uses a simplified smooth container wall combined with an optimized dough hook geometry that achieves effective kneading through its reciprocating motion, thereby eliminating the cleaning difficulty associated with rib structures
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 appliance achieves similar performance to manual kneading with low noise and stable operation, preventing dough overheating and improving dough quality, while being easy to clean and suitable for mass production.
Implementation Method 1
a driving bevel gear is located on the upper inner side of the stirring spindle; the kneading spindle further comprises an upper kneading spindle having a following bevel gear located inside of lower portion and a lower kneading spindle is provided with several gear brackets, several planet bevel gears is received in the gear brackets and can rotate freely in the gear brackets; the driving bevel gear drives the following bevel gear rotating in counter direction via the planet bevel gears
Data Source
AI summary
A food kneading appliance especially adapted to mix and knead bread or pizza dough or dough of other types includes a container, a central body located in the center of the container, kneading tools, and a drive unit to rotate the central body. The central body includes a stirring spindle and a kneading spindle which are positioned in the same axis and rotate in opposite directions in operation. The kneading tools include a dough hook disposed on the stirring spindle and a dough mixer disposed on the kneading spindle. The appliance can provide large torque and low speed operation so that the dough can be processed without overheating and deteriorating. Beyond that, the dough is easy to be thoroughly mixed and achieve high quality dough that is comparable to manual kneading. Another advantage of the invention is that the kneading process is stable and low in noise.