Dough Kneading Device Closed- trough Cleaning
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Solution Overview
Problem
Existing dough kneading devices require time-consuming and skill-intensive manual cleaning processes, with potential environmental pollution due to the need to open the trough space for high-pressure water jets, which is inefficient and labor-intensive.
Innovation Solution
A continuously operating dough kneading device equipped with a spray nozzle that allows for closed-trough cleaning, using a high-pressure jet to detach and flush dough residues from the walls and tools, with adjustable positioning and rotation to ensure thorough cleaning without operator strain, and a self-cleaning mechanism to minimize soiling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If manual cleaning with high-pressure water jet is used, then cleaning performance is improved, but operator workload and time consumption increase
Solution Approach 1:
The cleaning system operates autonomously without requiring manual intervention. The spray nozzle automatically moves along the trough wall guided by the rotating kneading tools, and the control unit coordinates the cleaning process based on sensor feedback, enabling the system to clean itself without operator involvement.
Solution Approach 2:
The manual mechanical cleaning action is replaced by an automated fluid-based cleaning system. High-pressure spray jets are directed at the trough wall and kneading tools through a controlled delivery system, substituting the need for manual water jet application with an automated mechanical-fluid hybrid system.
2Ease of operation
If the trough space is opened for cleaning, then cleaning access is improved, but environmental pollution increases
Solution Approach 1:
The spray nozzle acts as an intermediary tool that delivers cleaning fluid through the closed trough cover. This intermediary mechanism allows cleaning to occur without opening the trough, as the spray nozzle penetrates or approaches the trough interior through the cover opening, mediating between the external cleaning system and the enclosed trough space.
Solution Approach 2:
The trough cover acts as a flexible barrier that can be locally opened or penetrated to allow spray nozzle access while maintaining overall enclosure. The cover enables selective opening only where necessary for nozzle insertion, keeping the rest of the system closed to prevent pollution while allowing cleaning access.
3Manufacturing precision
If spray nozzle pressure is increased, then dough residue detachment is improved, but device complexity increases
Solution Approach 1:
The spray nozzle system incorporates dynamic positioning capabilities, moving from a fixed high-pressure source to a dynamically positioned nozzle that can approach different trough wall locations. The system adjusts nozzle position and angle based on the rotating kneading tools' position, creating a dynamic cleaning pattern that maintains effectiveness without requiring excessive pressure throughout the entire system.
Solution Approach 2:
The cleaning task is segmented into multiple zones along the trough wall, with the spray nozzle addressing different sections sequentially as the kneading tools rotate. This segmentation allows lower pressure to be applied to each local zone over time, rather than requiring high pressure simultaneously across the entire trough, reducing overall system complexity.
4Productivity
If automated cleaning system is implemented, then productivity is improved, but device complexity increases
Solution Approach 1:
The spray nozzle system serves multiple functions: it cleans the trough wall, cleans the kneading tools, and can be positioned to address different cleaning zones. The same basic nozzle assembly handles various cleaning tasks by moving to different positions and angles, eliminating the need for separate cleaning mechanisms for each surface, thereby reducing overall device complexity while maintaining high productivity.
Solution Approach 2:
The cleaning system incorporates feedback mechanisms where sensors detect the position of kneading tools and the condition of surfaces being cleaned. This feedback information is used by the control unit to adjust spray nozzle positioning, timing, and pressure dynamically, optimizing cleaning effectiveness while avoiding unnecessary system complexity through intelligent control rather than mechanical complexity.
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 solution enables efficient, pollution-free, and automated cleaning of the dough kneading device, reducing operator workload and ensuring thorough removal of residues from all areas, including those shadowed by kneading tools, with improved cleaning performance and reduced environmental impact.
Implementation Method 1
allowing a jet of cleaning liquid, in the simplest case water, to emerge from the spray nozzle. This jet is able to detach the dough residue adhering to the wall of the trough space and to the kneading tools
Implementation Method 2
the jet reflected from this wall section being directed into an area of the kneading space
Data Source
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AI summary
A continuously operating dough kneading device (1) is described, comprising a trough chamber (2) arranged between an inlet (7) and an outlet (8), which includes a kneading chamber (4) in which kneading tools (5) are arranged. The aim is to make the operation of the dough kneading device more convenient. For this purpose, at least one spray nozzle (12) is provided in the trough chamber (2).