Dough Portioning Rollers with Timed Severing to Reduce Tearing
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Solution Overview
Problem
Conventional methods for severing dough portions from a dough mass leave room for improvements, particularly in terms of reducing the risk of dough tearing and ensuring orderly separation from portioning rollers.
Innovation Solution
A method involving a dough portioning device with first and second portioning rollers having severing edges, where the rollers rotate through distinct positions (receiving, waiting, and severing) with controlled speed changes and adjustable waiting times to facilitate partial and complete separation of dough portions, accompanied by a stripper for removing residual dough and a separating agent applicator for optimized application.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional severing methods are used with rotating cutters, then dough portions can be severed from the dough mass, but the risk of dough tearing increases and separation from portioning rollers becomes disordered
Solution Approach 1:
The method applies preliminary action by introducing a waiting phase before complete severing. During this phase, the portioning rollers are positioned close to each other (severing distance) to allow the dough portion to partially separate and adapt to the narrowing gap, reducing stress concentrations that would cause tearing during subsequent complete separation
Solution Approach 2:
The invention employs dynamics by making the distance between portioning rollers variable through controlled rotation. The rollers transition through different positions (receiving, waiting, severing) with varying rotational speeds, allowing the system to adapt dynamically to the dough's deformation needs during the severing process
2Productivity
If the portioning rollers rotate continuously at constant speed, then productivity is maintained, but the dough portion cannot adequately separate before falling out
Solution Approach 1:
The method implements periodic action by introducing intermittent waiting phases during the portioning cycle. The portioning rollers rotate through distinct phases (receiving, waiting, severing) with different rotational speeds, creating periodic variations in the severing process that allow adequate separation time while maintaining overall productivity through continuous operation
Solution Approach 2:
The invention uses dynamics by varying the rotational speed of portioning rollers during different phases of the severing process. The rollers accelerate and decelerate at specific moments to create optimal separation conditions, then resume normal speed to maintain productivity, making the system both reliable and productive
3Reliability
If the waiting time is increased to allow complete separation, then dough tearing is reduced, but the production cycle time increases
Solution Approach 1:
The method applies partial action by implementing a waiting phase that allows partial separation of the dough portion during the severing process, rather than requiring complete separation. This partial separation is sufficient to reduce tearing risk while maintaining acceptable production speeds, avoiding the time loss associated with extended waiting periods
Solution Approach 2:
The invention optimizes the balance between separation quality and production time by dynamically adjusting the duration and timing of the waiting phase. The portioning rollers are positioned close together for a controlled period during high-speed rotation, creating just enough separation time to prevent tearing while minimizing impact on overall production cycle time
Data Source
AI summary
A method for severing a dough portion from a dough mass by a dough portioning device having a container, a first portioning roller having a plurality of severing edges and a second portioning roller having a plurality of severing edges, wherein a depression is respectively provided between two severing edges. The method comprises rotating the first and second portioning rollers into a receiving position, and receiving a part of the dough mass in two depressions of the first and second portioning rollers facing the container. The method further comprises rotating the first and second portioning rollers into a waiting position, decreasing rotational speeds of the first and second portioning rollers, waiting for a waiting time to elapse and increasing the rotational speeds of the first and second portioning rollers and rotating the first and second portioning rollers into a severing position.