Dough Handling Device With Variable Speed Conveyor Belts
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Solution Overview
Problem
Existing dough handling technologies struggle to achieve the required precision and uniformity in dough sheet thickness and density, especially when non-uniform parameters are needed for specific product applications.
Innovation Solution
A dough handling device comprising a dough sheeting stage and a controllable dough stretching or condensing stage, utilizing conveyor belts with adjustable speeds to achieve precise control over dough sheet thickness and density, with fluctuations of less than 10% and preferably less than 5%.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional sheeting processes are used, then dough sheets can be produced with basic thickness and density, but the precision and uniformity of these parameters cannot meet the continuously growing requirements
Solution Approach 1:
The invention divides the dough sheet processing into two distinct stages: a sheeting stage for initial formation and a stretching/condensing stage for precision adjustment. This segmentation allows each stage to be optimized independently, with the stretching/condensing stage specifically dedicated to achieving the required thickness precision of less than 10% fluctuation.
Solution Approach 2:
The invention introduces dynamically adjustable conveyor belts with variable speeds in the stretching/condensing stage. By controlling the speed difference between the first and second conveyor belts, the system can dynamically adjust the stretching or condensing action on the dough sheet, enabling precise control of thickness and density parameters.
2Manufacturing precision
If conventional sheeting processes are used, then basic dough sheet production is achieved, but the uniformity and reproducibility of dough sheet parameters cannot meet high standards
Solution Approach 1:
The stretching/condensing stage applies localized mechanical action to specific regions of the dough sheet through the conveyor belt system. This allows different parts of the dough sheet to receive tailored stretching or condensing forces, ensuring uniform density and thickness across the entire sheet while meeting the requirement of less than 10% parameter fluctuation.
Solution Approach 2:
The system incorporates sensors and controllers that monitor the dough sheet parameters in real-time during the stretching/condensing process. This feedback mechanism allows the conveyor belt speeds to be continuously adjusted to maintain the required precision and uniformity of thickness and density parameters.
3Productivity
If dough is cut within the gripping area to enable stretching or condensing, then portioning can be achieved, but the dough may separate or the precision of thickness control is compromised
Solution Approach 1:
The invention performs the stretching or condensing action on the dough sheet before any cutting operation. The dough sheet is first processed through the stretching/condensing stage with the conveyor belts to achieve the desired thickness and density uniformity, and only then is it cut into portions. This preliminary action ensures that the dough maintains its integrity and the thickness control precision is not compromised by cutting.
4Reliability
If the gripping area is extended to improve dough grip on conveyor belts, then slipping is reduced, but the risk of cutting the dough within the gripping area increases
Solution Approach 1:
The stretching or condensing action is completed before the dough enters the cutting zone. The gripping area is designed to extend sufficiently to ensure reliable dough grip during the stretching/condensing process, but the cutting operation is positioned downstream after the dough has been fully processed, eliminating the risk of cutting within the gripping area.
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 device enables the production of dough sheets with accurately controlled thickness and density, allowing for the creation of uniform or non-uniform products with enhanced reproducibility and reduced waste.
Implementation Method 1
a mutually adjacent gripping area for gripping the dough sheet such that at least in a part of the gripping area, and preferably in the entire gripping area the sheet does not or essentially not slip with respect to the respective stretching or condensing conveyor belt
Implementation Method 2
a controllable dough stretching or condensing stage, for locally stretching or condensing the dough sheet
Implementation Method 3
the first and the second stretching or condensing conveyor belts over which the gripping area extends, allows the device to push the dough in the stretch-or-condense location, in order to condense it, or to pull the dough, in order to stretch it
Data Source
AI summary
The present invention relates to a dough handling device, comprising a dough sheeting stage, for delivering a dough sheet with a predetermined thickness and a controllable dough stretching or condensing stage, for locally stretching or condensing the dough sheet, comprising a first stretching or condensing conveyor belt with a controllable speed, configured for receiving the dough sheet from the dough sheeting stage and transporting said dough sheet in a direction of conveyance, from upstream to downstream and a second stretching or condensing conveyor belt with a controllable speed for transporting the dough sheet in said direction of conveyance, and a controller, for controlling the speed of the first stretching or condensing conveyor belt and/or the second stretching or condensing conveyor belt and/or the relative speed of the first stretching or condensing conveyor belt and the second stretching or condensing conveyor belt and therewith to locally alter the density and/or thickness of the dough sheet.