Food Dough Spreading Device Vibration Control
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Solution Overview
Problem
Existing food dough spreading devices apply internal stress to the side edges of dough due to the adhesion of dough to width regulating members, leading to compression and stress retention.
Innovation Solution
Incorporating position-adjustable vibration applying members between spreading rollers that vibrate reciprocatively to compress and release the dough edges, preventing adhesion and stress retention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If width regulating members are position-adjustable to control dough width, then width adjustment capability is improved, but dough adhesion to regulating members occurs causing internal stress
Solution Approach 1:
The patent applies vibration to the width regulating members (pressing members) to prevent dough adhesion. The pressing members are configured to vibrate in the width direction during operation, which eliminates the harmful adhesion between dough and regulating members, thereby resolving the internal stress problem while maintaining width control capability.
Solution Approach 2:
The vibration of the pressing members creates periodic motion in the width direction. This periodic action prevents continuous contact and adhesion between the dough and the regulating members, allowing the dough to be regulated without developing internal stress from sustained compression.
2Manufacturing precision
If pressing members continuously compress dough edges for width regulation, then width control precision is improved, but dough flow smoothness deteriorates
Solution Approach 1:
By introducing vibration to the pressing members, the patent maintains precise width control through regulated positioning while preventing continuous compression that would hinder dough flow. The vibrational motion allows dough to flow smoothly past the regulating members without adhesion.
Solution Approach 2:
The patent transitions from static pressing members to dynamic vibrating pressing members. This dynamic approach allows the members to maintain their width-regulating function while periodically releasing compression, thereby enabling smooth dough flow without sacrificing width control precision.
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
This method allows for smooth movement and efficient spreading of dough while eliminating internal stress, enabling precise width adjustment and improved dough flow.
Implementation Method 1
the vibration applying members are reciprocatively vibrated in the longitudinal direction of the spreading rollers
Data Source
Figure 1
Figure 2
Figure 3(A)~3(B)
AI summary
To provide a food dough spreading method for gradually spreading food dough (15) to make it thinner by supplying the food dough (15) between a plurality of spreading rollers (27) in a spreading unit (25) in which the spreading rollers (27) are arranged in a V-shape. By adjusting a distance between a pair of vibration applying members (31) provided between the spreading rollers (27) arranged in a V-shape, a width dimension of the food dough (15) flowing out from the spreading unit (25) is adjusted, and the vibration applying members (31) are reciprocatively vibrated in a longitudinal direction of the spreading rollers (27) at a position where the width dimension is adjusted. The reciprocative vibration of the pair of vibration applying members (31) is vibration in a direction of approaching and separating from each other. When the pair of vibration applying members (31) are operated to approach each other, a feed rate of the food dough (15) by the spreading rollers (27) is reduced to zero or to a low speed, and when the pair of vibration applying members (31) are operated to be separated from each other, the feed rate of the food dough (15) is increased by the spreading rollers (27).