Pizza Dough Roller with Segmented Inner and Outer Groups
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Solution Overview
Problem
Existing machines for rolling out dough, particularly for pizza production, face issues such as dough stickiness and uneven thickness due to heating, slow processing with conical rollers, and inability to create a raised edge, especially when used on a continuous conveyor belt.
Innovation Solution
A machine with an inner and outer roller group system where the inner rollers work on the central portion and the outer rollers, with axial movement and inclination, sequentially flatten the dough to achieve desired thickness and diameter, simulating manual processing while maintaining a raised edge, and can operate synchronously with a conveyor belt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If heated flattening plates are used to achieve desired thickness in a single pressing action, then the dough thickness is improved, but the dough becomes stickier and harder to work due to water exuding
Solution Approach 1:
The flattening operation is divided into multiple sequential steps: first flattening the central portion of the dough, then flattening the peripheral portions. This segmentation allows gradual thickness reduction without excessive heat application at once, preventing water exusion and stickiness while achieving desired thickness.
Solution Approach 2:
The central portion of the dough is flattened first as a preliminary action before flattening the peripheral portions. This preliminary flattening creates a foundation that facilitates subsequent peripheral flattening and helps distribute stress evenly, preventing dough rupture and water exusion.
2Ease of manufacture
If conical rollers are used to work the dough, then the dough can be processed, but the processing time is long and the machine is very slow
Solution Approach 1:
The dough processing is segmented into distinct phases: central portion flattening followed by peripheral portion flattening. This segmentation enables more efficient material removal and shaping compared to traditional conical rollers, significantly reducing processing time while maintaining ease of manufacture.
Solution Approach 2:
The flattening process uses periodic action with distinct phases: first the central portion is flattened, then the peripheral portions are flattened in sequence. This periodic approach optimizes processing speed by systematically working different areas of the dough at different times, achieving faster overall processing than continuous conical rolling.
3Ease of manufacture
If conical rollers are used to roll out the dough, then the dough can be processed, but the rollers tend to stick to the dough
Solution Approach 1:
The processing is segmented into central and peripheral portions with different approaches. The central portion is flattened using a pressing motion that minimizes roller contact and sticking, while peripheral portions are handled separately, eliminating the continuous contact problem that causes roller sticking in traditional conical rolling.
Solution Approach 2:
Instead of using rollers that continuously contact and drag the dough (which causes sticking), the invention inverts the approach by using a pressing and lifting motion sequence. The flattening means press down on the dough and then lift, minimizing continuous contact and preventing roller sticking while still achieving dough processing.
4Manufacturing precision
If a truncated cone shape support is used for multi-step flattening, then the desired thickness and diameter are achieved, but the system is not suitable for continuous conveyor belt production
Solution Approach 1:
The flattening means are designed to be movable and adjustable, capable of performing sequential flattening operations on both central and peripheral portions of the dough. This dynamic design allows the machine to achieve precise thickness and diameter control while maintaining compatibility with continuous conveyor belt production through synchronized operation with the moving belt.
Solution Approach 2:
The flattening means serve multiple functions: they can flatten the central portion, then reposition to flatten peripheral portions, and operate synchronously with conveyor belt movement. This multi-functionality enables the machine to achieve precise dough dimensions while adapting to continuous production line requirements, unlike fixed truncated cone supports.
5Productivity
If multiple machines are used along the line to process the same block of dough, then continuous line processing is achieved, but the complexity and cost increase
Solution Approach 1:
A single flattening means is designed to perform multiple functions: flattening the central portion, repositioning, and flattening peripheral portions. This multi-functional design eliminates the need for multiple separate machines along the production line, reducing device complexity and cost while maintaining continuous line processing capability.
Solution Approach 2:
The flattening means incorporates dynamic repositioning capability, allowing it to move between different positions on the dough (central and peripheral areas) and perform sequential operations. This dynamic single-unit design replaces what would otherwise require multiple stationary machines, simplifying the overall system while enabling continuous production.
6Ease of manufacture
If flattening plates are used to flatten the dough, then the dough can be processed, but it is difficult or impossible to create the raised edge of the pizza
Solution Approach 1:
The dough processing is segmented into central flattening and peripheral flattening phases. During central flattening, the peripheral portions are left untouched, allowing raised edges to form naturally. Subsequent peripheral flattening is controlled to maintain the raised edge structure, enabling both flattening and edge creation.
Solution Approach 2:
The flattening means applies partial flattening action selectively: the central portion is fully flattened while the peripheral portions undergo controlled or reduced flattening. This partial action on different areas of the dough enables the creation of raised edges in the peripheral regions while still achieving overall dough processing and thickness control.
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 efficiently processes dough on a continuous line, achieving uniform thickness and diameter with a raised edge, similar to manual processing, while maintaining operational efficiency on an industrial scale.
Implementation Method 1
The roller means (12, 42) are suitable for rotating around a group rotation axis X substantially orthogonal to a support surface 2 of the dough 3 to be rolled out
Data Source
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AI summary
A machine for rolling out dough, in particular for preparing pizza, com¬ prising at least one roller head (1). In said head an inner roller group (10) and an outer roller group (40) being provided, that is comprising roller means (42) of the dough positioned radially outermost to the roller means of the inner roller group. The outer roller group (40) is moreover axially movable in relation to the inner roller group in such a way that at least one step of rolling out the dough can be performed with only one, or at least mainly with one, of said first and second roller groups.