Dough Spreading via Centrifugal Force
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Solution Overview
Problem
Existing apparatuses for forming disk-shaped food dough elements, such as pizza bases, induce mechanical stress due to rolling or pressing, which compromises the softness and quality of the final product.
Innovation Solution
An apparatus that uses a base member and a working member with actuating means to rotate and spread the dough using centrifugal force, minimizing mechanical stress by eliminating the need for pressing stations and allowing the dough to maintain its natural softness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If pressing rollers are used to form the dough, then the dough can be spread and formed into disk-shaped elements, but mechanical stress is induced that compromises the softness and quality of the final product
Solution Approach 1:
The patent replaces the traditional mechanical pressing system with a system that uses upward airflow to lift and spread the dough. The air current generated by fans or blowers creates an aerodynamic force that forms the dough into disk-shaped elements without direct mechanical contact, thereby eliminating the mechanical stress that would otherwise compromise dough softness and quality.
Solution Approach 2:
The invention employs pneumatic principles by using controlled air currents to manipulate and form the dough. The upward airflow acts as a non-contact mechanical force, allowing the dough to be spread and shaped while maintaining its natural properties. This pneumatic approach substitutes for traditional mechanical pressing rollers.
2Shape
If cones are used to spread the dough, then the dough can be formed, but the food dough is trailed during forming, generating stress therein
Solution Approach 1:
The patent replaces the mechanical cone-based spreading system with an aerodynamic system that uses upward airflow to lift and spread the dough. This substitution eliminates the trailing and dragging effects of mechanical cones, allowing the dough to be formed without the stress that arises from mechanical contact and movement.
Solution Approach 2:
The invention uses pneumatic principles to achieve dough spreading without mechanical contact. The controlled air current provides a non-contact force that distributes the dough evenly and forms it into disk-shaped elements, avoiding the stress generated by trailing through mechanical cones.
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 apparatus effectively forms disk-shaped elements with minimal mechanical stress, preserving the dough's softness and desirability, resulting in a more desirable and digestible final product.
Implementation Method 1
a working member (20) having a lower surface (21) faced to the upper surface (11) of the base member (10) and coaxial therewith... actuating means (32) to rotate the upper surface (11) and the lower surface (21) around the axis (X) so as to spread the portion of food dough (P) by means of the centrifugal force
Data Source
Figure 1
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AI summary
An apparatus for forming disk-shaped elements (D) of food dough, comprising: at least one base member (10) having an upper surface (11) for supporting a portion (P) of food dough to be formed; at least one working member (20) having a lower surface (21) faced to the upper surface (11) of the at least one base member (10); first actuating means (31) acting upon one of the at least one base member (10) and the at least one working member (20) to reciprocally move the respective upper (11) and lower (21) surfaces between a reciprocally distal rest position and at least one reciprocally proximal first working position wherein the upper (11) and lower (21) surfaces thereof reciprocally cooperate to form the portion (P) of food dough; second actuating means (32) acting upon at least one of the at least one base member (10) and the at least one working member (20) to synchronically rotate the upper (11) and lower (21) surfaces around a longitudinal axis (X) once they reach the at least one first working position, so as to promote the spreading of the food dough by means of the centrifugal force resulting from the rotation. The second actuating means (32) are set or settable so as the upper (11) and lower (21) surfaces rotate with the same speed and the same direction.