Movable Wall Hopper for Bakery Dough Flow Control
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Solution Overview
Problem
The existing dough feed systems in bakeries face challenges with dough flow along hopper walls, requiring frequent lubrication to prevent adhesion, leading to increased operational costs and product contamination, and result in inefficient filling times and reduced production rates due to mechanical stress on the dough.
Innovation Solution
A movable wall within the hopper accompanies the gravity flow of dough, allowing adjustable strokes to manage dough quantity and reduce adhesion, enabling efficient filling of the feeding chamber without the need for continuous lubrication, thus enhancing production rates and product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the walls of the hopper are lubricated to ensure good flow of dough, then the flow of dough along the walls is improved, but the operational cost increases and product contamination occurs
Solution Approach 1:
The hopper wall is made movable instead of fixed, allowing it to dynamically accompany the dough during its descent. This dynamic movement creates a pushing effect that promotes dough flow without requiring lubrication, thereby eliminating product contamination while maintaining ease of operation.
2Productivity
If lubrication is applied to reduce adhesion of dough to hopper walls, then the flow efficiency is improved, but the operational cost and fat addition to product increase
Solution Approach 1:
The movable wall actively pushes the dough downward during its flow, creating mechanical assistance that replaces the need for lubrication. This dynamic action maintains high flow efficiency while completely eliminating fat addition to the product.
Solution Approach 2:
The movable wall system is self-propelled by the dough's own weight and movement, automatically accompanying and pushing the dough without requiring external lubrication or additional substances. The system serves itself by using the dough's gravitational flow to drive the wall's movement.
3Loss of time
If mechanical devices like rollers or belt conveyors are used to accelerate dough flow, then the filling time is reduced, but the device complexity and maintenance requirements increase
Solution Approach 1:
Instead of using complex mechanical devices like rollers or conveyors, the invention uses a simple movable wall that dynamically responds to the dough's flow. This wall is pushed by the dough itself and automatically accelerates the filling process, reducing filling time while keeping the device complexity minimal.
Solution Approach 2:
The movable wall is self-actuated by the dough's gravitational flow, requiring no external power source or complex control mechanisms. The dough itself provides the force to move the wall, eliminating the need for motors, belts, or rollers, thereby reducing maintenance requirements.
4Productivity
If forced filling with suction is used to reduce filling time, then the productivity increases, but the dough is subjected to significant stresses and density increases
Solution Approach 1:
The movable wall gently pushes the dough downward during its gravitational flow, providing mechanical assistance that accelerates filling without creating excessive stress. This dynamic pushing action maintains dough quality while increasing filling speed, unlike forced suction methods.
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 movable wall system ensures a consistent and rapid gravity flow of dough, reducing the dependency on lubrication, increasing production efficiency, and minimizing the addition of fat to the product, thereby improving the quality and reducing operational costs.
Implementation Method 1
a hopper (4) comprising a device (1) designed to promote the gravity flow of dough (2) for bakery, pastries or the like along a wall (3)
Data Source
Figure 1~4
AI summary
The device for enhancing the flow of bakery or viennoiserie dough (2) along a wall (3) of a container (4) such as a hopper, is claimed. The container wall is mounted on a fixed movable lower wall, and moved in a direction of flow of the dough using a motor at a speed less than the speed of the wall that is moving in a reverse direction to bring the wall to its original position. The movement of the movable wall is adjustable to push back and deliver a determined amount of dough.