Oscillating Dough Transfer Separator to Prevent Sticking
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Solution Overview
Problem
Existing dough transfer systems in bakeries result in prolonged contact of dough with conveyor belts or rollers, leading to adherence, deformation, and flavor and appearance issues, while being complex and costly to maintain.
Innovation Solution
An oscillating separator with a dough blade or slider is used to minimize contact between dough and transfer means, eliminating the need for conveyor belts and reducing adherence, with a non-stick coating or material to facilitate efficient transfer from a weighing device to a processing station.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conveyor belts and rollers are used to transfer dough, then the dough can be transported between processing stations, but the dough remains in contact with the belts or rollers for a relatively long time, leading to adherence, deformation, and quality issues
Solution Approach 1:
The separator is designed to oscillate dynamically rather than remain stationary. This oscillating motion allows the separator to briefly contact the dough and then quickly retract, minimizing contact time and preventing adherence while maintaining effective transfer
Solution Approach 2:
The separator performs periodic oscillating movements, alternating between contacting the dough to push it forward and retracting to avoid adherence. This periodic action enables continuous dough transfer without the prolonged contact issues of static conveyor belts
2Productivity
If conveyor belts are used to transfer dough, then the dough can be transported, but the belts are complex and expensive to maintain, requiring removal for cleaning
Solution Approach 1:
The invention extracts the essential function of dough transfer from the complex conveyor belt system and implements it through a simple oscillating separator. The separator performs the transfer function without requiring the complex tensioners, guides, and support structures of traditional belts
Solution Approach 2:
The separator is designed as a simple, inexpensive component that can be easily cleaned or replaced. Unlike expensive conveyor belts that require complex maintenance procedures, the separator's simple structure makes it economically advantageous to maintain
3Object-affected harmful factors
If oil or flour is used as separating means on conveyor belts, then dough adherence is reduced, but all pieces of dough are subjected to the same separating means, negatively affecting flavor, further processing, and appearance
Solution Approach 1:
The separator uses mechanical oscillation instead of chemical separating agents like oil or flour. The vibrational motion physically prevents adherence through rapid contact and separation, eliminating the need for substances that could affect dough quality
Solution Approach 2:
The invention replaces the chemical method (oil or flour coating) with a mechanical method (oscillating motion). This substitution eliminates the harmful effects of separating agents on dough flavor and appearance while effectively preventing adherence
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 reduces maintenance costs, simplifies cleaning, prevents dough adherence, and enhances production efficiency by minimizing contact time, ensuring precise weight transfer and improved product quality.
Implementation Method 1
there is an oscillating separator in the transition area between the weighing device and the kneading device
Implementation Method 2
no separating means are necessary... The oscillation of the separator also increases the speed of the individual processing steps
Data Source
AI summary
A device for transferring pieces of dough includes a weighing device, in which dough can be weighed into dough portions with a defined weight and/or volume and can be discharged as dough products, and a working device, by which the portioned dough products can be processed, wherein the weighing device is positioned relative to the working device such that a dough product which has been portioned by the weighing device can be transferred to the working device in a transfer region. A release device is arranged in the transfer region between the weighing device and the working device and is designed to be movable in an oscillating manner and such that dough products which are transferred from the weighing device to the working device can be brought into contact with the release device, can be discharged from the weighing device, and can be introduced into the working device.