Rotating Bristle Spreading Head for Uniform Pizza Sauce Coverage
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Solution Overview
Problem
Existing pizza production line technologies struggle to uniformly spread sauce on cooked doughs with surface irregularities, leading to inefficiencies and increased production time due to spiral movements.
Innovation Solution
A pizza production line and method utilizing a spreading apparatus with bristles arranged in rows, rotating about an axis perpendicular to the conveyor, and an arm that moves parallel to the conveyor, to spread sauce uniformly and quickly, minimizing dripping between consecutive products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a rigid disc spreading tool is used, then the spreading structure is simple, but the sauce cannot be uniformly spread on cooked doughs with surface irregularities
Solution Approach 1:
The patent uses a flexible membrane instead of a rigid disc for spreading sauce. The membrane can deform to adapt to surface irregularities on cooked doughs, ensuring uniform sauce distribution while maintaining a relatively simple overall device structure.
Solution Approach 2:
The patent changes the physical state of the spreading tool from rigid to flexible, allowing it to conform to varying surface conditions. This parameter change enables the tool to maintain contact with irregular surfaces while keeping the device design straightforward.
2Manufacturing precision
If a spiral movement pattern is used, then the sauce can cover the entire surface, but the spreading time increases significantly
Solution Approach 1:
The patent employs periodic reciprocating motion of the spreading tool, moving back and forth across the dough surface in straight lines. This periodic action covers the entire surface area efficiently without the time-consuming spiral path, achieving both complete coverage and reduced spreading time.
3Productivity
If the spreading tool moves quickly, then productivity increases, but sauce drips between consecutive products
Solution Approach 1:
The patent uses a membrane that extends beyond the immediate spreading area, allowing it to be lifted and cleared of excess sauce during the return stroke. This partial extension beyond the necessary area enables the tool to move quickly without dripping sauce on consecutive products, as the excess membrane can be cleared independently.
4Manufacturing precision
If hand spreading with a brush is used, then adaptability to surface irregularities is good, but automation level is low
Solution Approach 1:
The patent creates an artificial flexible membrane that replicates the adaptability characteristics of a hand-held brush. The membrane copies the conforming behavior of manual spreading tools while being driven by automated mechanisms, thus achieving both surface adaptability and high automation level simultaneously.
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
Achieves quick and uniform sauce spreading on cooked doughs with surface irregularities, reducing production time and sauce dripping.
Implementation Method 1
The spreading head (3) rotates about an axis of rotation substantially perpendicular to the conveyor (2)
Implementation Method 2
the bristles (4) drag the sauce spreading it onto the food product
Data Source
Figure 1~2
Figure 3~4
Figure 5a~5b
AI summary
A spreading apparatus (1) for spreading sauce on food products, comprising: ― a conveyor (2) of a plurality of food products on which the sauce is placed; ― at least one spreading head (3) acting on the conveyor (2) in such a way as to spread the sauce. The spreading head (3) comprises a plurality of bristles (4) and a support surface (5) destined to face the conveyor (2). The bristles (4) originate from the support surface (5) moving away therefrom.