Dough Product Alignment via Control Section Speed Adjustment
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Solution Overview
Problem
Existing methods for aligning wrapped dough products in a defined final position struggle with high cycle frequencies, leading to uncontrollable wobbling movements and a high scrap rate, as the initial and final speeds of the dough products are not freely selectable, especially when production speeds increase.
Innovation Solution
A control section is introduced between the winding and braking sections, where two circulating conveyor belts adjust the translational and rotational speeds of the dough products to set precise boundary conditions for braking, allowing for controlled alignment even at high cycle frequencies by slowing down or reversing the rotational speed, and transferring the dough products between conveyor belts to create a rolling impulse.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the initial speed of the dough product is increased to achieve higher production speeds, then productivity increases, but the control of deceleration becomes impossible due to wobbling motion
Solution Approach 1:
The system is divided into three distinct sections: a winding section for high-speed production, a control section for speed and rotation adjustment, and a braking section for final alignment. This segmentation allows each section to operate independently with optimized parameters, enabling high productivity in winding while maintaining precision in alignment.
Solution Approach 2:
The control section performs preliminary adjustment of translational and rotational speeds before the dough product enters the braking section. By pre-adjusting the boundary conditions (speed and rotation) in the control section, the system ensures that the braking section receives dough products in a controlled state, making subsequent alignment possible even after high-speed winding.
2Productivity
If the rotational speed of the dough product is increased at high cycle rates, then productivity increases, but uncontrollable wobbling motion occurs
Solution Approach 1:
The control section removes the rotational component of the dough product's motion before it enters the braking section. By performing this rotational removal in advance, the system allows high cycle frequencies during winding while ensuring motion stability during the critical braking and alignment phase.
Solution Approach 2:
The function of rotational speed control is separated into a dedicated control section, distinct from the winding and braking sections. This segmentation allows rotational speed to be independently adjusted without affecting the high-speed winding operation or the precision braking operation.
3Device complexity
If the boundary conditions for braking are not freely selectable, then the system is simpler, but the defined final position cannot be reliably achieved
Solution Approach 1:
The control section establishes the necessary boundary conditions (translational speed and rotational speed) before the dough product enters the braking section. This preliminary setting of boundary conditions enables reliable achievement of the defined final position while maintaining a relatively simple braking section design.
Solution Approach 2:
The control section acts as an intermediary between the winding section and the braking section. It receives high-speed dough products from the winding section, adjusts their speed and rotation, and delivers them to the braking section in a controlled state, thereby enabling precise alignment without significantly complicating the overall system.
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
This approach enables the dough products to be accurately aligned in a defined final position, reducing the scrap rate and ensuring reproducible process conditions by adjusting the conveyor speeds and using a vertical offset to enhance the rolling impulse.
Implementation Method 1
two continuously driven conveyor belts (07, 08) which engage with the dough product (02)
Implementation Method 2
a vertical offset (H) downwards from one conveyor belt to the other is provided
Data Source
Figure 1
Figure 2
AI summary
The invention relates to a method for aligning wound dough products (02) in a defined final position, wherein the dough product (02) is produced by winding a triangular or trapezoidal piece of dough along a winding path (03), and wherein the dough product (02) is wound starting from the base of the dough piece, and wherein the narrower end of the dough piece forms a seam projecting outwards on the circumference of the dough product (02), and wherein the final position of the dough product (02) is defined by a specific position of the outwards projecting seam, and wherein the wound dough product (02) is decelerated along a braking path (10) from an initial translational velocity to a final translational velocity, and wherein the resulting braking torque is used as a driving torque for a rolling movement of the dough product (02).The unwinding motion is stopped when the defined final position is reached, where the end of the dough product (02) rests against the base, by the rolling resistance caused by the end, wherein the wound dough product (02) passes through a control section (06) between the end of the winding section (03) and before the start of the braking section (10), wherein in the control section (06) the translational conveying speed of the wound dough product (02) and/or the rotational speed of the wound dough product (02) are changed.