Dough Moulder Pressure Rolling Board with Troughs
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Solution Overview
Problem
Conventional bread moulders face challenges in producing round rolls from a larger dough portion, as the sheeting process can overwork the dough, making it difficult to maintain a round shape during baking, and require multiple equipment changes for different product lines.
Innovation Solution
A pressure rolling board with an upper and lower section, featuring formed troughs and blade slots, that curls and divides the dough, maintaining contact with the conveyor to prevent overworking and allow for easy shaping and cutting, while the beveled edges help in maintaining the dough's round shape.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the sheeting process is applied to round roll production, then the dough texture is improved, but the dough becomes overworked and difficult to maintain round shape
Solution Approach 1:
The dough processing is segmented into distinct functional zones: a sheeting section for texture development and a shaping section with troughs for round shape maintenance. The troughs divide the dough into portions that are then rounded individually, allowing texture improvement without compromising shape stability.
Solution Approach 2:
The troughs act as an intermediary element between the sheeting process and final shaping. They receive the sheeted dough, allow it to rest briefly, and then guide it through the rounding process, preventing overworking while maintaining texture benefits.
2Adaptability or versatility
If multiple equipment changes are used for different product lines, then product diversity is achieved, but equipment complexity and capital costs increase
Solution Approach 1:
The moulder is designed with universal functionality to handle multiple product types through a single device. The adjustable trough configuration and conveyor system allow the same equipment to produce various bread and breadstick products by modifying parameters rather than changing equipment.
Solution Approach 2:
The moulder incorporates dynamic adjustment capabilities where the troughs and conveyor can be reconfigured for different product specifications. This allows the equipment to adapt to different product lines through parameter changes rather than physical reconfiguration.
3Manufacturing precision
If the dough is divided into portions before shaping, then product consistency is improved, but the shaping process becomes more complex
Solution Approach 1:
The troughs automatically segment the dough into equal portions as it passes through the moulder. This mechanical segmentation ensures consistent portion sizes without requiring complex dividing mechanisms or manual intervention in the shaping process.
Data Source
AI summary
A dough moulder including a dough conveyor operable to receive a strip of dough, the conveyor having a first run operable to co-operate with a curling element to curl or roll the dough strip into a dough piece and a second run operable with a pressure rolling board to mould the dough piece, wherein the pressure rolling board has an upper section and a lower section, the lower section including a plurality of formed channels or troughs.