Counter-Rotating Pressure Element for Dough Mixing Control
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Solution Overview
Problem
Existing devices for forming dough strips suffer from uncontrolled dough movement leading to distortions and unevenness, inadequate mixing of dough batches, and residual dough accumulation, resulting in inconsistent product quality.
Innovation Solution
Incorporation of a pressure element, such as a counter-rotating roller, within the chamber to control dough rotation and mixing, with adjustable rotational speed and distance from the chamber wall, along with sensors for volume detection and control, and a pre-portioning device for uniform dough distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the dough mass is allowed to rotate freely in the chamber, then the dough can be continuously processed, but uncontrolled floating or rolling causes distortions and inclusions in the dough
Solution Approach 1:
The patent introduces a pressure element that applies controlled pressure to the dough mass, changing the physical parameters of dough movement from uncontrolled free rotation to controlled pressure-driven movement. This ensures the dough moves uniformly without floating or rolling, eliminating distortions and inclusions while maintaining continuous processing capability.
Solution Approach 2:
The pressure element acts as an intermediary between the dough mass and the chamber walls, mediating the movement of dough. Instead of allowing direct uncontrolled contact between dough and chamber walls, the pressure element guides and controls the dough movement, preventing distortions while enabling continuous processing.
2Productivity
If the dough mass circulates in the chamber, then continuous production is enabled, but circulating dough residues combine with new dough causing heterogeneity
Solution Approach 1:
The pressure element extracts and removes residual dough from the chamber by applying pressure that pushes old dough out before new dough is introduced. This prevents circulating residues from combining with new dough batches, maintaining dough homogeneity while enabling continuous production through systematic removal of old material.
Solution Approach 2:
The pressure element operates in periodic cycles, alternately pressing and releasing the dough mass. This periodic action ensures thorough mixing of different dough batches while systematically removing residues, creating homogeneous dough composition. The rhythmic pressure application prevents old and new dough from remaining separately while ensuring complete integration.
3Adaptability or versatility
If level differences exist in the chamber, then dough can be accommodated in varying volumes, but different pressures at the outlet affect dough sheet formation
Solution Approach 1:
The pressure element is designed with adjustable positioning capabilities, allowing its location and pressure application points to be dynamically changed based on dough volume and consistency requirements. This dynamic adjustment ensures uniform pressure distribution at the outlet regardless of chamber fill level, maintaining dough sheet consistency while accommodating variable production volumes.
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 ensures uniform dough mixing and kneading, preventing residual dough accumulation and improving product quality by maintaining controlled dough movement and uniform thickness during discharge.
Implementation Method 1
at least one pressure element (10) is arranged in the interior (7) of the chamber (4), which presses the mass (3) against one of the outer boundary elements (5) of the chamber (4) and whose wall (12) which presses on the dough mass is driven in the opposite direction to an outer boundary element (5) which causes the mass (3) to rotate
Data Source
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AI summary
The invention relates to a device for forming a shaped piece from a viscous or pasty mass 3, in particular for forming dough sections or for forming a dough band 2 from a dough mass, with a chamber 4 for receiving the mass 3 and for dispensing the shaped piece formed from the mass 3, wherein the chamber 4 is formed by outer boundary elements 5 and has a drum-like interior, and wherein the device 1 has means configured to set the mass 3 arranged in the chamber 4 into a rotational movement and/or to hold it in place, so that a section discharged from the chamber 4 can be formed by a separating or cutting device 6, wherein at least one pressure element 10 is arranged in the interior region 7 of the chamber 4, which acts upon the mass 3 against one of the outer boundary elements 5 of the chamber 3.whose wall 12, which acts upon the dough mass, is driven in the opposite direction to an outer limiting element 5, which sets the mass into rotational motion.