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EP2348869A2 - Appareil compact et processus pour la production rapide et continue de pâte pour baklava - Google Patents

Appareil compact et processus pour la production rapide et continue de pâte pour baklava

Info

Publication number
EP2348869A2
EP2348869A2 EP09744798A EP09744798A EP2348869A2 EP 2348869 A2 EP2348869 A2 EP 2348869A2 EP 09744798 A EP09744798 A EP 09744798A EP 09744798 A EP09744798 A EP 09744798A EP 2348869 A2 EP2348869 A2 EP 2348869A2
Authority
EP
European Patent Office
Prior art keywords
rollers
roller
dough
sheeter
ability
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP09744798A
Other languages
German (de)
English (en)
Inventor
Ahmet Bahadir Otaran
Ali Ekenel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=42119872&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP2348869(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Publication of EP2348869A2 publication Critical patent/EP2348869A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins

Definitions

  • the present invention relates to an apparatus for forming a continuous uniform sheet of very thin dough, used for conventional food products that require a very thin layer of dough such as baklava, rice paper and the like.
  • the method disclosed herein describes a method and apparatus for production of very thin dough, however by adjustments disclosed herein, it is obvious that thicker dough bands or dough sheets, to be used in other dough products can easily be manufactured by the same.
  • Sheeting of dough is a well-known art historically since the initial manual application; where a dough batch is laid on a flat table and thinned by use of pressing and rolling a cylindrical shape — a roller - repetitively, through manual labor.
  • Manual application requires the years of experience and dexterity of a complex, learning and advanced control system such as a human being, which is difficult to replace with machines. Manual application also takes considerable time to achieve a thin flat dough piece.
  • a plurality of rollers static or moving along a path parallel to a static table or conveyor belt i.e. EP0140458
  • plurality of rollers arranged in a circular fashion to be applied on the dough, opposing a wider diametre roller or a flat surface i.e. EP 0309005 / WO 0011958 / US 4631017 / EP1203533A1/ FR2569334A1
  • crowning corresponds to a certain set of parametres such as material pressure, sheeting speed, and mechanical properties of the sheeter rollers, thus once these parametres of the material is changed, crowning value also has to be adjusted.
  • novel approaches need to be developed to cater for the necessities of different material properties, drive mechanisms, control and adjustment systems and cost considerations, which still will have to find their appearance in patent applications.
  • Prior art as given above claims to achieve minimum thicknesses of 200microns at best which is again claimed to be not sufficient for the likes of baklava dough, claimed to be in the order of 40 microns. Consecutively in the current application, the dough needs to be manually handled after the mechanized production, before it reaches the desired thickness.
  • the object of the current invention is to provide an apparatus of novel type which brings a significant improvement over the prior art to achieve a continuous thin sheet of dough to the order of 40microns, within a compact sheeting apparatus, not occupying more than 3metres of floor space.
  • it also aims to achieve a cost effective solution, owing to the novel methods and reduced bill of material used.
  • the invention resides in a broad sense of a dough sheeter, having a hopper with two initial rollers that are counter rotating at the same rpm, that are so arranged to convert a lump of dough into a continuous web of dough whose thickness is circa lcm, as constant supply to the sheeting rollers.
  • Three sheeting rollers are arranged around a circular frame, two of which are rotationally adjustable on a pivot by means of adjustment screws tangentially attached to their side plates. Rollers are made of special material by centrifugal casting to achieve robustness and arranged tangentially pressing each other - both with the aim of withstanding deflection caused by dough pressure.
  • first roller is coated/double layered with relevant plastic material to the thickness of at least 5mm, to achieve non-stickiness thus the dough slips through instead of ripping.
  • the surface of at least the last two rollers are also specially crowned towards the centre, to compensate deflection and hardened to resist the sticking inclination of certain composition of dough, for example consisting eggs.
  • Three rollers are arranged in a series, that each set of two counter rotating rollers form a gauging nip for the dough to pass through, the middle roller being common to both the first and the last.
  • the rotational speed (rpm) of the first being slower than the second is and the second being slower than the third.
  • the dough sheets leaving the initial rollers of the hopper enters the first set of gauging rollers and following the natural curve in the direction of the flow and gravitational force, moves to the second set of gauging rollers.
  • the dough band leaves the last set of gauging rollers it is separated from the roller by the use of a blade tangentially touching the roller as known in the previous art.
  • the dough band flows down on to the stretching conveyor assembly after the gauging rollers.
  • the three roller assembly are driven by a single electrical motor through a drive chain and gearwheels in connection to each other, exacting the rpm of the three rollers and giving further advantage of space saving and cost reduction.
  • Stretching conveyor assembly comprises of three conveyor belts positioned one over the other, running in opposing directions and running at increased flow speeds, latter in reference to the prior.
  • the improvement comprises of this arrangement in causing the dough to further stretch and reduce in thickness, as it stretches between the consecutive conveyor belts.
  • Three conveyor stretching assembly is also driven by a separate single drive chain and electric motor, creating additional advantages of reduced space and material cost, while improved uniform reduction in thickness of dough band.
  • a rotational dusting container Positioned above the conveyor belt assembly, there is a rotational dusting container, driven by the same drive chain and motor as the conveyor belt assembly, enabling further dusting of the dough band where required. Additionally above the first conveyor belt positioned at the top portion of the conveyor belt assembly, there is a heater unit to reduce the moisture content and pre-cook the dough band where required.
  • Figure 1 is a side elevation view that shows the detail of a hopper (60) with a pair of rollers (61) and (62)
  • Figure 2. is a side perspective view of one side of the sheeter apparatus (19) that shows a set of three rollers (4),(5) and (6)
  • Figure 3 is a cut-out view of the detail of the roller assembly (1) where each roller assembly (4) embraces the circular frame item (10) at the pivot point (11) they intersect.
  • Figure 4. is a side elevation view of the sheeter assembly (19) and the gearwheels driven by a single drive chain.
  • Figure 5 is a side elevation view that shows the conveyor mechanism (50) with three conveyors, duster (58), heater element (59) and two alternative dough band collectors (56) and (57).
  • Figure 1 is a side elevation view that shows the detail of a hopper (60) with a pair of rollers (61) and (62), forming an adjustable set nip.
  • Two nip adjusting screw elements (63) on each side of the rollers (61) and (62) are attached on the side frame members of the rollers.
  • the kneaded dough is fed directly to the hopper (60) and consecutively passes through the first set of rollers (61) and (62), leaving the rollers having a set thickness in the order of 10mm.
  • Speed of the hopper rollers are so arranged to match the desired sheeting speed of the following sheeter assembly, for improved elimination of dough accumulation in the sheeter.
  • FIG. 1 is a side perspective view of the sheeter apparatus (19) that shows a set of three rollers (1),(2) and (3), gearwheels and drive chain are omitted from the Figure ure for clearer focus on the roller assembly.
  • Each roller have circular shaped side plate items (4), (5) and (6) consecutively at each end of the rollers.
  • the sheeting roller (1) is mounted on a shaft (7) which is rotate able in a bearing block (not shown) secured on the side plate item (4).
  • Side plate item (4) is capable of angular movement together with the whole sheeter assembly of roller (4), on a pivot point (11).
  • Adjustment screw (14) is fixed, on one side tangent to the circular side plate item (4) and on the other side fixed to the frame element (10) which also has a circular form.
  • side plate item (4) can move to either direction with the use of adjustment screws (14) indicated by the arrows, thus adjusts the nip distance between the rollers (1) and (2).
  • This nip distance is to be arranged larger than the nip distance between rollers (2) and (3) to reduce the thickness of the dough in a consecutive manner.
  • the sheeting roller (2) is similarly mounted, where as the adjustment screw (15) is fixed, on one side tangent to the circular side plate item (5) and on the other side fixed tangent to the circular side plate item (6).
  • Adjustment screw (15) can be wound or unwound in both directions, thus changing the nip distance between both sheeters (1) and (2), at the same time between the rollers (2) and (3).
  • Circular side plate item (6) is fixed and stationary by three pins (13) located in the intersection of the circular part of the frame item (10). Once the pins (11), (12) and (13) are removed, the roller assembly can simply be demounted.
  • Rollers (1), (2) and (3) are manufactured via centrifugal casting / rotocasting to achieve desired hardness and material density and thus better withstand deflection forces with smaller diametre rollers whose diametre is in the order of 10 to 15cm .
  • First roller (1) is coated/double layered with plastic material to enable the dough material to slip while sheeting reducing the possibility of tear.
  • Second (2) and third (3) rollers' surfaces are hardened to Vickers hardness in the order of 500 to 600 Hv to give them better stability, wear resistance and to withstand sticky- ness of the dough material.
  • Rollers (2), and (3) are crowned towards the centre or enlarged at the cross sectional area towards then- axial middle, to compensate for the roll deflection of the pairs of rollers.
  • the uniformity of the dough is adjusted only once for a set of parametres based on the composition of dough, using the adjustment screws (14) and (15).
  • Figure 3 is a cut-out view of the detail of the roller assembly (1) that is rotational on a central shaft housed in bearings (not shown) on both sides in circular frames (10), whose diametres are smaller than the cylindrical diametre of the rollers.
  • Side plate item (4) is attached pivot to the circular part of the frame member (10).
  • These circular side plates and circular frame have at least two set of grooves and three high parts each on their circumstantial surfaces and they are mounted such that the grooves correspond to the opposite high parts of the opposing member, to embrace each other at the pivot point they intersect.
  • adjustment screws (14) this assembly is able to touch sheeting surfaces of the rollers (1) and (2), if needed, leaving a zero nip gap. Additionally this construction is designed to give improved stability against forces in the direction of the axis. This arrangement is devised to give further stability against the deflection forces acting on the side plates, the shafts and the rollers.
  • the adjustment screws (14) and (15) also exist at the opposite end of the rollers, to align the rollers' axis always parallel to each other.
  • the pressure the dough exerts on the rollers is a function of the dough material, its ingredients and the speed of sheeting. Changes in these values are compensated by adjusting the nip between the sheeting rolls.
  • An automated system can also alternatively be arranged to adjust these set screws automatically by servomotors, driven by a microcomputer programmed to adjust running an adaptive algorithm. In such a case, the thickness of the dough is sensed by magnetic or infrared thickness sensors while leaving the rollers (1) and (2). Positioning of such servo motors and sensors are obvious to the persons skilled in the previous art, thus they are not detailed here in.
  • Attached to the last sheeter roller (3) is a scraper mechanism to enable easy detachment of the dough band from the roller, whose details are not disclosed in detail here, as it exists in prior art.
  • Figure 4. is a side elevation view of the sheeter assembly. Attached to the rotation shaft of each roller on one side, there are gearwheels driven by a single drive chain-gear mechanism.
  • the gear (41) fixed on the shaft (7) of the first roller (1) is chosen with a larger diametre than the corresponding gear (42) that is fixed to the shaft (8) of the second roller (2).
  • Such selection of the gear diametres create a difference in rpm of the roller (1) against roller (2).
  • Roller (2) rotating faster than the roller (1) gives further stretch and a kneading action on the web material.
  • Gear wheels (41) and (42) are unconventionally cut, where the gear cut has larger depth, giving the gearwheels the ability to touch and drive each other even when the distance between them is changed to be closer or farther, as illustrated in Figure 4.(a) and Figure 4.(b).
  • Roller (3) is driven by a drive chain fixed on its shaft (9). This drive force is carried via gearwheels on each roller causing a precise single driving mechanism.
  • rollers (2) and (3) are connected and driven together with exacting similar arrangement of gearwheels, where gearwheel diametre of roller (2) is larger than the gearwheel diametre of roller (3), causing the roller (3) to rotate faster than the roller (2). Numbers of gears on each wheel are calculated in detail, based on the speed increase of the web material due its elongation in the direction of the flow.
  • Figure 5. is a side elevation view that shows the conveyor mechanism (50) that is so constructed to carry and stretch the dough band in the direction of dough movement.
  • the conveyor belt assembly (51) receives the dough band from the last roller set of (2) and (3) as the dough band drops naturally by gravity on the conveyor belt (51).
  • the speed of the conveyor belt in the direction (54) is selected faster than the speed of dough leaving the last roller assembly. This gives a further stretch to the dough band and helps it to thin uniformly.
  • Conveyor belt assembly (52) which moves in opposite direction (55) of and faster than the conveyor belt assembly (51), to give further stretch to the dough band and make it thinner.
  • Conveyor belt assemblies (51), (52) and (53) are arranged one over the next in the direction of movement in such a manner that, as the dough leaves one assembly it drops to the next naturally, which moves in opposite direction and each assembly band speed is faster than prior to give further stretch to thin the dough without forming stress.
  • a folder mechanism (56) or a collector mechanism (57) At the end of the conveyor belt assembly (53) there is alternatively a folder mechanism (56) or a collector mechanism (57) to either fold the dough in a set longitudinal length on a tray or to wind on a roller.
  • Attached over the first conveyor belt (51) assembly there are a hollow roller duster element (58) and a heater element (59).
  • Roller duster spills starch, flour, farina or the like, dusting the dough band, through a rotating action achieved by the same drive chain that drives the conveyor assembly (51), where required.
  • Heater element is used where required to remove humidity from the dough band.
  • the whole mechanism is driven by a single drive-chain (not shown).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un appareil compact et un procédé destinés à former une feuille continue et très mince de matériau composite de pâte, nécessaire pour des produits alimentaires conventionnels comme le baklava, les crêpes de riz et d’autres similaires. L’invention est constituée de trois postes d’alimentation, de laminoir et d’ensemble convoyeur à étirement, disposés consécutivement, comprenant : 1. une trémie d’alimentation munie de deux rouleaux de mise en forme initiale; 2. trois rouleaux de laminoir disposés autour d’une armature circulaire (19), l’écartement de pincement des rouleaux de laminoir du deuxième poste pouvant être réglé via des vis de réglage, et les rouleaux de laminoir possédant des vitesses angulaires relatives différentes et des surfaces spécialement traitées; 3. un ensemble convoyeur à étirement constitué de trois bandes de convoyeur disposées de façon à être positionnées l’une par-dessus l’autre et avançant dans des sens opposés à des vitesses relatives différentes.
EP09744798A 2008-10-23 2009-07-24 Appareil compact et processus pour la production rapide et continue de pâte pour baklava Withdrawn EP2348869A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2008/07995A TR200807995A2 (tr) 2008-10-23 2008-10-23 Baklava türü çok ince hamur açmak için kompak bir makina ve yöntem
PCT/TR2009/000091 WO2010047667A2 (fr) 2008-10-23 2009-07-24 Appareil compact et processus pour la production rapide et continue de pâte pour baklava

Publications (1)

Publication Number Publication Date
EP2348869A2 true EP2348869A2 (fr) 2011-08-03

Family

ID=42119872

Family Applications (1)

Application Number Title Priority Date Filing Date
EP09744798A Withdrawn EP2348869A2 (fr) 2008-10-23 2009-07-24 Appareil compact et processus pour la production rapide et continue de pâte pour baklava

Country Status (3)

Country Link
EP (1) EP2348869A2 (fr)
TR (1) TR200807995A2 (fr)
WO (1) WO2010047667A2 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111528242A (zh) * 2020-06-04 2020-08-14 广东顺德赛驰科技有限公司 面团断口定向旋转定位装置
CN114216302B (zh) * 2021-12-24 2023-04-07 双胞胎（集团）股份有限公司 一种饲料的干燥系统

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US242856A (en) 1881-06-14 Thomas aemstbong
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US1895634A (en) * 1931-02-12 1933-01-31 Frank X Lauterbur Dough molding machine
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US2526944A (en) * 1943-04-05 1950-10-24 T & T Vicars Ltd Machinery for treatment of plastic substances
US2715879A (en) * 1950-05-23 1955-08-23 Wallace & Tiernan Inc Trifluorochloroethylene surfaced sheeting roller
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US3060843A (en) 1961-11-09 1962-10-30 Beloit Iron Works Calender stack deflection control
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US4188128A (en) * 1977-07-14 1980-02-12 Jorge Betancourt Apparatus for automatically kneading and stretching a mixture
US4294862A (en) * 1979-09-19 1981-10-13 Gerhard Wilke Process for the production of pastry and flaky pastry-like products
NL8303770A (nl) 1983-11-02 1985-06-03 Brinkers Margarinefab Inrichting voor het uitwalsen van een deegplak.
FR2569334B1 (fr) 1984-08-21 1987-01-02 Dough Process International Sa Laminoir pour pate a table vibrante
ES2007322T3 (es) * 1988-01-26 1993-04-16 Machinefabriek C. Rijkaart B.V. Sistema para la fabricacion de una lamina de pasta y de materias grasas.
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IT1262814B (it) * 1993-12-22 1996-07-04 Giampietro Zaltron Impianto di calandratura per laminazione di pasta alimentare
GB9407382D0 (en) 1994-04-14 1994-06-08 Apv Plc Moulding of food products
NL9400672A (nl) 1994-04-26 1995-12-01 Sasib Bakery Holland Nv Inrichting voor het verwerken van een deegstreng tot een dunne deegband.
JP3129241B2 (ja) * 1997-05-31 2001-01-29 株式会社オシキリ パン生地の焼成方法及びその装置
ES2262498T3 (es) 2000-11-03 2006-12-01 Seewer Ag Dispositivo y procedimiento para aplanar una banda de masa alimentacia.

Non-Patent Citations (1)

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Title
See references of WO2010047667A2 *

Also Published As

Publication number Publication date
WO2010047667A2 (fr) 2010-04-29
TR200807995A2 (tr) 2009-07-21
WO2010047667A3 (fr) 2010-09-02

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