Food Dough Rounding Device with Concave Shaping Plates
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Solution Overview
Problem
Conventional rounding machines for food dough, particularly those used for artisan bread, face issues with dough adherence, leading to insufficient rounding, uneven shapes, and damage due to friction and inadequate frictional force, especially with less elastic and heavier dough pieces.
Innovation Solution
A rounding machine with a pair of shaping plates that move along a specific locus with a longitudinal and widthwise component, featuring concave forming faces and protruding sections to facilitate horizontal rolling without linear contact, reducing adhesion and ensuring uniform shaping.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional rounding machines use inclined guiding plates with friction-based horizontal rolling, then dough pieces can be rounded, but less elastic and heavy dough pieces (like artisan bread) adhere to the machine due to friction
Solution Approach 1:
The patent applies curvature by designing the guiding plates with a specific inclination angle (α) between 0° and 45°, and positioning the pressing section at a specific height (h) above the conveying surface. This curved geometric configuration reduces the frictional contact between the dough and the guiding plates, preventing adherence while maintaining the rounding effect.
Solution Approach 2:
The patent introduces a vertical dimension by positioning the pressing section at a specific height (h) above the conveying surface, rather than having direct horizontal contact. This dimensional change allows the dough to be pressed and rounded without excessive frictional adhesion to the guiding plates.
2Shape
If the same portion of dough is repeatedly pressed and kneaded by movable guiding plates, then the dough can be shaped, but the inner layers become uneven and residual air bubbles are not uniformly distributed
Solution Approach 1:
The patent applies local quality by designing different sections of the guiding plates with specific functions: the pressing section at height (h) for shaping, and the inclined guiding plates for gentle guidance. This localized functional differentiation ensures uniform pressing without excessive kneading of the same portions, maintaining even inner layers and uniform air bubble distribution.
Solution Approach 2:
The patent employs dynamic motion by moving the guiding plates in a coordinated manner during the rounding process, rather than static pressing. This dynamic approach allows different portions of the dough to be pressed at different times, ensuring uniform shaping while maintaining even inner layers.
3Shape
If inclined guide plates are used to round dough pieces, then shaping can be achieved, but damage to the food-dough piece and stagnant dough pieces on the conveying device occur
Solution Approach 1:
The patent changes the parameters of the guiding plate configuration by setting the inclination angle (α) between 0° and 45°, and positioning the pressing section at a specific height (h). These parameter optimizations reduce excessive friction and pressure concentration, preventing dough damage and stagnation while achieving the desired rounded shape.
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 machine effectively prevents dough adherence, ensures even and firm surfaces, and achieves uniform inner layers by minimizing friction and using centrally directed pressure for consistent shaping.
Implementation Method 1
the horizontal rolling of the food-dough pieces is caused by a frictional force between the guiding plates and the surfaces of the food-dough pieces
Data Source
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AI summary
Provided is a rounding device that rounds a food dough using a pair of shaping plates (11, 13), the device being provided with the following: a conveying device (9) that conveys a food dough (7); and the pair of shaping plates (11, 13) disposed on the upper surface of the conveying device (9) so as to extend along the conveying direction (R) of the conveying device. The rounding device is characterized in that at least one of the pair of shaping plates (11, 13) has recessed holding-dough parts (17, 21).