Grooved Roller Dough Transfer Mechanism
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Dough products tend to be sticky and stick to surfaces, making it difficult to transport them from the kneading station to the cooking station in food preparation appliances, necessitating a quick and efficient transfer method.
Innovation Solution
A transfer apparatus with a motorized arm equipped with a roller and sensor system that moves in an arc-like sweeping motion, featuring a hollow cylindrical roller with grooves and a heating element to reduce stickiness, and a self-learning software to control position and speed, ensuring effective transfer without sticking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a conventional transfer surface is used, then the structure is simple, but the dough product sticks to the surface making transfer difficult
Solution Approach 1:
The transfer surface is segmented into multiple rollers with grooves, allowing the dough to be gripped and moved without sticking to a continuous flat surface. The grooves create discrete contact points that reduce adhesion while maintaining transfer capability.
Solution Approach 2:
A transfer medium (the grooved roller surface) is introduced between the dough and the transfer apparatus. This intermediary surface allows the dough to be moved without direct adhesion to the mechanical components, solving the sticking problem.
2Ease of operation
If a roller with smooth surface is used, then the structure is simple, but the roller sticks to the dough product
Solution Approach 1:
The roller surface has non-uniform local quality with grooves creating areas of different surface characteristics. The grooved regions provide reduced contact area and lower adhesion, while the raised portions provide gripping capability, enabling transfer without sticking.
Solution Approach 2:
The grooved roller surface creates a porous-like structure that reduces continuous contact between the roller and dough. The grooves act as air pockets or low-adhesion zones that prevent the dough from adhering to the entire roller surface.
3Object-generated harmful factors
If a hollow cylindrical roller with grooves is used, then sticking is reduced, but the manufacturing complexity increases
Solution Approach 1:
The hollow cylindrical structure with grooves segments the roller into multiple functional zones. This segmentation reduces the effective contact surface area, thereby reducing sticking, while the modular groove pattern can be manufactured using standard machining or molding techniques.
4Manufacturing precision
If a motorized arm with sensor and software control is used, then transfer precision is improved, but the device complexity increases
Solution Approach 1:
Sensor feedback is used to detect the position and speed of the arm, allowing the control system to adjust and maintain precise transfer. The feedback loop compensates for variations in dough properties and transfer conditions, achieving precision without excessive mechanical complexity.
Solution Approach 2:
The self-learning software enables the system to automatically adapt to different dough types and transfer conditions without manual intervention. The system learns from operational data and optimizes its control parameters, reducing the need for complex manual tuning and setup.
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
Enables efficient and stickiness-reduced transfer of dough products by detecting resistance forces and adjusting tangential and forward forces, allowing for smooth movement and easy cleaning of the apparatus.
Implementation Method 1
The arm, in another embodiment, may have a heating element to reduce the stickiness of the dough product that it is being transferred
Implementation Method 2
The rotational speed of roller is detected by counting lines on a disc that passes through an optical sensor encoder
Data Source
AI summary
A novel transfer apparatus having several movable parts is used for moving the dough product from a first position to a final position. The transfer apparatus uses the arm to move the dough product and a motor and software that controls the movement of the arm. A roller residing in the arm also has its own motor and software to control its rotational movement. The components of the arm such as a roller, back support and the flap each have their own unique shape and structure to maximize efficiency. The transfer apparatus may be used as an insertable apparatus in any food processing machine and also used as an integral part of the flat bread making machine.