| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | UNDERHUNG PAN SHAKER WITH MULTIPLE MODES OF MOVEMENT | PCT/US2020/023509 | 2020-03-19 | WO2020191129A1 | 2020-09-24 | CLEMONS, Scott; PACK, Jerry |
An automated pan shaker has a central longitudinal axis and a central lateral axis. The automated pan shaker includes a shaker assembly that is configured to induce a plurality of modes of movement in the baker pan. The pan shaker assembly includes a carriage assembly, a clamping assembly supported by the carriage assembly and an actuation assembly. The carriage assembly resides below the conveyor belt of the automated pan shaker. The actuation assembly further includes an actuator post connected to the carriage assembly, a first actuator assembly that includes a first actuator linkage connected to the actuator post, and a second actuator assembly that includes a second actuator linkage connected to the actuator post. |
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| 102 | I-C-AW PROGRAMM-ZYKLUS GESTEUERTER ABLAUF EINER TEILTROMMEL FÜR TEIGTEIL UND WIRKMASCHINE | PCT/AT2017/060258 | 2017-10-06 | WO2018064701A1 | 2018-04-12 | SAUSENG, Robert; RAUCH, Eduard; STELZER, Hannes |
Die Erfindung betrifft ein Verfahren zum Auswiegen und Transportieren von Teig, mit einer Vorrichtung (10) umfassend: - eine Auswiegevorrichtung (20) mit einem Auswiegeschieber (2), der in einem Ausgabekanal (22) gesteuert hin und herbewegbar ist, - eine um ihre Achse verschwenkbare oder verdrehbare Teigtrommel (3), die zumindest eine Aufnahmekammer (31) zur Aufnahme von Teig und je Aufnahmekammer (31) einen in der Aufnahmekammer (21) in radialer Richtung der Teigtrommel (3) linear geführten Verwiegestempel (32), der durch eine Versteilvorrichtung (6) in der Aufnahmekammer (31) verstellt wird, aufweist, und - eine Wirktrommel (4) mit einer Anzahl über den Umfang der Wirktrommel (4) gleichmäßig verteilten Wirkkammern (41), - wobei in einem Auswiegeschritt a) ein definiertes Teigvolumen über den Ausgabekanal (21) mittels des Auswiegeschiebers (2) in zumindest eine Aufnahmekammer (31) ausgewogen und/oder eingepresst wird, wobei das ausgewogene Teigvolumen mittels radialer Verstellung des Verwiegestempels (32) vorgebeben und eingestellt wird, - wobei in einem Transportschritt b) nach Erreichen des vorgegebenen Füllvolumens und/oder Fülldrucks in der Aufnahmekammer (31) der Auswiegeschieber (2) angehalten wird und die Teigtrommel (3) in einen Übergabebereich (5) verschwenkt wird bis die jeweilige mit Teig gefüllte Aufnahmekammer (31) gegenüber einer der Wirkkammern (41) positioniert ist, sodass der Teig aus der Aufnahmekammer (31) in die jeweilige Wirkkammer (41) übergebbar ist, und - wobei der Verwiegstempel (32) in einem Ausstoßschritt c) derart in der Aufnahmekammer (31) verstellt wird, sodass der Teig aus der Aufnahmekammer (41) ausgestoßen und an die Wirkkammer (41) abgegeben wird, |
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| 103 | I-C-AW VERSTELLBARER WIRKEXZENTER | PCT/AT2017/060255 | 2017-10-06 | WO2018064698A1 | 2018-04-12 | RAUCH, Eduard |
Vorrichtung (100) zum Wirken von Teig, insbesondere Wirktrommel, umfassend eine rotierend angetriebene innere Wirktrommel (1) und eine rotierend angetriebene äußere Wirktrommel (2), wobei die innere Wirktrommel (1) innerhalb der hohl ausgebildeten äußeren Wirktrommel (2), insbesondere konzentrisch, angeordnet ist, - wobei die Vorrichtung (100) einen Wirkantrieb (10) umfasst. mit dem die innere Wirktrommel (1) oszillierend in Richtung ihrer Achse zur äußeren Wirktrommel (2) und/oder in einem Winkel um ihre Achse relativ zur äußeren Wirktrommel (2) mit einem definierten Ausschlag antreibbar oder verstellbar ist, - wobei die äußere Wirktrommel (2) eine Anzahl von Wirkausnehmungen (30) aufweist, die insbesondere gleichmäßig über den Umfang und/oder entlang der Längserstreckung der äußeren Wirktrommel (2) verteilt sind, wobei die Wirkausnehmungen (30) derart ausgebildet sind, dass zwischen der äußeren Wirktrommel (2) und der inneren Wirktrommel (1) eine Anzahl der Wirkausnehmungen (30) entsprechenden Anzahl von Wirkkammern (31) ausgebildet sind, in die jeweils eine Teigportion einbringbar ist, die durch die oszillierende Relativbewegung der inneren Wirktrommel (1) zur äußeren Wirktrommel (2) gewirkt werden kann. - wobei der Wirkantrieb (10) einen Wirkhebel (11) umfasst, der an einem Ende mit der inneren Wirktrommel (1), insbesondere starr, verbunden ist und mit dem anderen Ende am Kurbelfortsatz (13) einer Exzenterkurbel (12), vorzugsweise über ein Kugelgelenk (15), angelenkt ist, wobei der Ausschlag des Wirkantriebs (10) verstellbar ist, - wobei die Exzenterkurbel (12) in einer Verstellwelle (16) exzentrisch verdrehbar gelagert ist, und wobei die Verstellwelle (16) derart in der Exzenterantriebswelle (14) der Exzenterkurbel (12) verdrehbar gelagert ist, dass bei relativer Verdrehung der Verstellwelle (16) zur Exzenterantriebswelle (14) die Lage des Kurbelfortsatzes (13) zur Drehachse der Exzenterantriebswelle (14) der Exzenterkurbel (12) verstellt und damit der Ausschlag der inneren Wirktrommel (1) zur äußeren Wirktrommel (2) verändert wird. |
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| 104 | PREPARATION OF DOUGH FOR BAKING | PCT/GB2014/050088 | 2014-01-13 | WO2014108705A1 | 2014-07-17 | BORLAND, Mark; BRIGGS, Michael; KELLY, Colin; PRICE, Ian; PRITCHARD, Dylan |
The present invention relates to a process for preparing dough for baking, the process comprising: a) reducing a unit dough piece in thickness, b) coiling the reduced dough piece, and c) repeating steps a) and b) at least once; dough so produced; a process for preparing a baked product using said dough; and apparatus for preparing dough for baking. |
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| 105 | TEIL- UND WIRKTROMMEL | PCT/EP2011/055759 | 2011-04-13 | WO2011128351A1 | 2011-10-20 | SAUSENG, Robert; BAJREKTAREVIC, Zlatko |
Die Erfindung betrifft eine Vorrichtung (1; 1.1; 1.2; 1.3) zum Portionieren und Wirken von Teig, mit einer um eine Antriebswelle (15) durch einen Hauptantrieb (11) schrittweise drehbaren Kammertrommel (2), die an ihren Umfangsabschnitten (5) mit Aufnahmekammern (7) für die zu wirkenden Teigportionen versehen ist, wobei in jeder Aufnahmekammer (7) ein oder mehrere Verwiegestempel (8) in radialer Richtung der Kammertrommel (2) durch bewegungsmäßige Koppelung mit einer Steuereinrichtung (19) verschiebbar ist/sind. Zumindest ein Umfangsabschnitt (5) der Kammertrommel (2), der zumindest eine Aufnahmekammer (7) aufweist, ist dabei zusammen mit dem in der Aufnahmekammer (7) befindlichen Verwiegestempel (8) in axialer Richtung abziehbar und aufsteckbar ausgeführt. Jeder Verwiegestempel (8) ist mittels einer Hebelwelle (9), die an einem ihrer Hebelwellenenden (9.1) mit einer Kurvenrolle (22) versehen ist, welche Kurvenrolle (22) in einer kurvenförmig gekrümmten Zwangsführung (20) einer Steuereinrichtung (19) aufgenommen ist, bewegungsmäßig mit der Steuereinrichtung (19) gekoppelt. |
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| 106 | DEVICE AND METHOD FOR FORMING A STRAND OF DOUGH | PCT/NL2003/000723 | 2003-10-24 | WO2004037000A1 | 2004-05-06 | VAN VUGT, Antonius, Wilhelmus, Adrianus, Josephus; OVERHEUL, Adrianus |
Device for forming a strand of dough (5), comprising first pressure means (1) and second pressure means (3), the first and second pressure means forming first (2) and second (4) pressure surfaces that face each other, which between them define a dough strand transformation space (50), the second pressure surfaces comprising at least two pressure surface members (6, 7), the device furthermore comprising means for moving the first pressure means (1) and the second pressure means (3) with respect to each other in a first process direction (C), as well as means for moving the at least two pressure surface members (6, 7) of the second pressure means (3) apart in a second direction (B) virtually transverse to the first direction (C) while in contact with the piece of dough (5). |
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| 107 | Adjustable I-C-AW kneading eccentric | US16340336 | 2017-10-06 | US11622563B2 | 2023-04-11 | Eduard Rauch |
| A device for kneading dough, in particular a kneading drum, has a rotationally driven inner kneading drum and a rotationally driven outer kneading drum. The inner kneading drum is arranged within the hollow outer kneading drum, in particular in a concentric. The device includes a kneading drive, by means of which the inner kneading drum can be driven or adjusted in an oscillating manner in the direction of the inner kneading drum axis relative to the outer kneading drum and/or so as to carry out a defined deflection at an angle about the axis of the inner kneading drum relative to the outer kneading. The outer kneading drum has a number of kneading recesses which are distributed over the circumference and/or along the length of the outer kneading drum in a uniform manner in. | ||||||
| 108 | Adjustable I-C-AW Kneading Eccentric | US16340336 | 2017-10-06 | US20200037619A1 | 2020-02-06 | Eduard Rauch |
| A device for kneading dough, in particular a kneading drum, has a rotationally driven inner kneading drum and a rotationally driven outer kneading drum. The inner kneading drum is arranged within the hollow outer kneading drum, in particular in a concentric. The device includes a kneading drive, by means of which the inner kneading drum can be driven or adjusted in an oscillating manner in the direction of the inner kneading drum axis relative to the outer kneading drum and/or so as to carry out a defined deflection at an angle about the axis of the inner kneading drum relative to the outer kneading. The outer kneading drum has a number of kneading recesses which are distributed over the circumference and/or along the length of the outer kneading drum in a uniform manner in. | ||||||
| 109 | Food dough rounding device and food dough rounding method | US14405017 | 2013-05-17 | US09392798B2 | 2016-07-19 | Michio Morikawa; Katsumichi Higuchi; Akinori Takama; Shuya Sato; Akira Todate |
| A rounding device for rounding food dough is provided with a conveyance device (9) which conveys the food dough (7) and a pair of forming plates (11, 13), which, on the upper face of the conveyance device (9), are arranged so as to extend along the conveyance direction (R) of the conveyance device (9). The forming plates (11, 13) at least opposed sloped surfaces (18B, 22B). The sloped surfaces are tilted outward from the lower side to the upper side so that the gap between the sloped surfaces is narrow on the lower side and wide on the upper side. The rounding device rounds the food dough using the sloped surfaces (18B, 22B) of the pair of the forming plates (11, 13). The pair of the forming plates (11, 13) has longitudinal components which move longitudinal relative to each other in the opposite directions, and the pair of forming plates (11, 13) also has a lateral component which move relative to each other in the width direction perpendicular to the longitudinal direction so as to approach and separate from each other. The pair of forming palates (11, 13) can move along a movement path in which the distance of movement according to longitudinal components is greater that the distance of movement according to the lateral component. | ||||||
| 110 | Dough portioning and kneading machine | US585896 | 1996-01-12 | US5897203A | 1999-04-27 | Gerd Kock |
| A dough portioning and kneading machine comprises two dough hoppers separated from each other, a conveying chamber, in which a conveying piston is displaceably arranged, being disposed downstream of each dough hopper. At least one metering chamber is disposed downstream of each conveying chamber and is movable between a first position open towards the conveying chamber and a second position free from the conveying chamber. A metering piston is displaceably disposed in each metering chamber and partially releases the metering chamber in the latter's first position and empties the metering chamber in the latter's second position. | ||||||
| 111 | Method and apparatus for forming a continuous dough strip of a constant width | US979189 | 1997-11-26 | US5871796A | 1999-02-16 | Michio Morikawa |
| An apparatus is provided for dividing a long dough mass into dough portions, each of which has a predetermined length, and forming a continuous dough strip from the respective dough portions. A first transporter transports the long dough mass that exceeds the predetermined length along a first conveying path. The first transporter includes a rotary cutter for dividing the long dough mass into a plurality of dough portions each having the predetermined length. A second transporter receives the dough portions from the first transporter and transports them along a second conveying path. The first and second conveying paths are arranged so that the predetermined length of each respective dough portion extends in a direction substantially parallel to the direction of the width of the continuous strip. A joining device receives the dough portions and joins them to form the continuous dough strip. | ||||||
| 112 | Apparatus for kneading portioned dough pieces | US178252 | 1994-01-10 | US5441342A | 1995-08-15 | Helmut Konig, deceased; by Elisabeth Konig, legal representative |
| An apparatus for kneading portioned dough pieces comprises a drum (2) rotating around a horizontal axis and being provided on its periphery with alternatively disposed receiving openings (3,4) of different size for the dough to be kneaded. In each receiving opening (3,4) a piston (43) is guided in radial direction and a restricted guidance (48) is provided for the adjustment of these pistons. A change-over means (50) enables one to position always only one of the two sizes of the receiving openings (3,4) below the kneading device (25), so that this kneading device is common of all sizes of the receiving openings (3,4). Thereby, dough pieces having a large range of weight can be kneaded (FIG. 1). | ||||||
| 113 | Process for the production of dough, particularly for paste products | US381730 | 1989-07-05 | US5126159A | 1992-06-30 | Josef Manser; Friedrich Egger; Werner Seiler |
| The new invention suggests that the protein framework be developed in a continuously working 2-shaft kneading device (11) for the production of paste product dough without--as was previously required--a dwelling time of 10-15 minutes in a mixing trough. In so doing, a so-called dry and crumbly dough is formed. This is transferred to a directly adjoining single-shaft screw press (31) without the application of pressure if possible. The new installation accordingly comprises three characteristic process stages in a corresponding manner: a first whirling mixer (8) for the intimate mixing of the dry components with water, a 2-shaft kneading device (11), and a single-shaft press (31). | ||||||
| 114 | Dividing and rounding machine | US346565 | 1989-05-01 | US4950147A | 1990-08-21 | Mark L. Willard; David E. Beatty; Jeffery A. Nyguist |
| A dough-dividing and rounding machine for dividing and rounding dough wherein the machine includes a removable ring and dividing assembly for the convenient cleaning of the machine and to allow for the interchangeability of the dividing assembly with other dividing assemblies for the production of dough or similar materials having different weights, quantities or shapes. The present invention being particularly adapted for use in dividing and/or dividing and rounding machines wherein a predetermined quantity of pieces of equal-sized dough or the like are produced. | ||||||
| 115 | Apparatus for extending rolls of dough | US50618 | 1987-05-15 | US4824356A | 1989-04-25 | Johan Benier |
| Apparatus is disclosed for moulding pieces of dough into long thin cylinders. To avoid an irregular shape of the final product and/or a non-uniform interior dough structure, the pieces of dough are rolled over a working surface while pressure is exerted on each half thereof, distributed over a plurality of adjoining transverse zones, by elements of the working surface. Each of the elements is laterally movable substantially in proportion to the local dough migration. For this purpose the invention provides a compression bed for use in an extender over a movable carrier. The side of the compression bed which faces the carrier is constituted by elements symmetrically arranged relatively to the longitudinal median plane of the compression bed and journalled for lateral movement. | ||||||
| 116 | Apparatus for quantitatively extruding food material | US157809 | 1988-02-19 | US4801258A | 1989-01-31 | Torahiko Hayashi; Koichi Hirabayashi; Yasunori Tashiro |
| An apparatus for quantitatively extruding food material is provided. In this apparatus the material is introduced into the space formed between the periphery of a drum and the side wall of a housing. The drum has an inner chamber between its inner wall and the periphery of a cam. A pair of blades is inserted into slits formed on the drum form a compartment in the outside of the drum and a compartment in the inner chamber.Since the dimensions of the space in the compartment outside of the drum decrease towards the exit port, while the space of the inner chamber increases, the pressure in the space becomes much higher than that of the inner chamber. Thus the air in the material is drawn out of the outer compartment into the inner chamber via a path formed between the recess on the trailing surface of the blade and the wall of the slit. As a result material of a uniform quantity and density, and that has no air entrainment, is extruded from the exit port. | ||||||
| 117 | Dough-rounding apparatus | US121479 | 1987-11-17 | US4793789A | 1988-12-27 | Gerhard Muller |
| A dough-rounding apparatus in which first and second groups of elements undergo relative revolving movements to round pieces of dough. The elements of one group have chambers for receiving the pieces of dough, the elements of the other group being formed by circular recesses in a working surface which are opposite the chambers. The working surface has a limited region immediately adjacent to and surrounding each circular recess which is of broken, irregular formation to achieve a roughening of the working surface different from the circular recess. The limited region can be circular and concentric with the associated circular recess, the limited region having a diameter between 1.6 and 2.2 times the diameter of the circular recess. | ||||||
| 118 | Apparatus for forming filled edible products without waste | US611745 | 1984-05-18 | US4647468A | 1987-03-03 | Albert A. Pinto |
| Round dough pieces having an inner portion enveloped by a dissimilar outer portion are formed without generating waste by continuously extruding two dissimilar materials to form an extrudate rope having a core of one material and an outer tube of the other material, depositing the extrudate rope on a continuously moving conveyor, pinching the extrudate rope at predetermined intervals to form spaced sections of reduced width, and separating the extrudate rope into individual dough pieces at said reduced width sections. | ||||||
| 119 | Dough rolling method and apparatus with air-film lubricated chute | US787241 | 1985-10-15 | US4623545A | 1986-11-18 | Josef K. Pivonka |
| The invention is concerned with the compacting and discharging of a dough piece in and from a dough moulding machine. According to one aspect of the invention, the dough piece is passed over a fluidized bed (air-film-lubricated chute) and at the same time, it is squeezed between a pair of rollers having their axes substantially at right angles to the fluidized bed. This method of compacting, is particularly useful in the cross panning of a dough piece.A second aspect of the invention provides a method of discharging a dough piece from a dough moulder, in which it is delivered on to a downwardly inclined fluidized bed and as it leaves the bottom of the fluidized bed it falls on to a rotating discharge roller so that it is slid forwardly under the action of the discharge roller.The invention provides apparatus for carrying out both the compacting and discharge methods. | ||||||
| 120 | Method for forming viscous and plastically deformable food material into a globulin shape | US248574 | 1981-03-27 | US4440701A | 1984-04-03 | Katsumoto Ohki; Tadahiko Hirokawa; Hajime Sasaki |
| A method and an apparatus is disclosed for forming viscous and resilient food material into a globular or spherical shape by feeding such food material, in a predetermined amount, between a pair of beds. The surfaces of the beds face each other and are kept wet by capillary action, with an anti-sticking liquid. The surfaces are adjustably spaced, one from the other, so as to apply an optimal level of pressure on the food material. At least one of the beds are subjected to an eccentric rotation to produce globe-shaped viscous and resilient food material at small cost and on a large scale by making it possible to mechanically form the viscous and plastic food material into a globular or spherical shape. | ||||||
