RU219439U1 - DEVICE FOR MANUFACTURING PRODUCTS FROM DOUGH WITH FILLING - Google Patents

Abstract

The utility model relates to the food industry, namely to equipment for the production of products from a dough tube with filling, such as dumplings, dumplings, ravioli, khinkali, etc. The device for the production of stuffed dough products contains a dough blower, a filling blower and an extrusion mechanism for forming a dough tube with a filling, including a screw with a hollow shaft connected to a filling blower, and a sealing chamber formed by the screw outlet section and a housing enclosing it with a cooling jacket connected to the cooling agent preparation and circulation system. An annular die is installed at the outlet of the sealing chamber and is configured to adjust the annular gap for forming a test tube. The annular gap is formed between the inner part of the die, made with a grid and an axial channel, coupled with the output end of the screw shaft, and its outer part, made with an annular cooling channel connected to the cooling agent preparation and circulation system. Both parts of the annular die and the casing are made of metal with high thermal conductivity. The technical result consists in preventing the dough from heating to more than acceptable temperatures in the process of forming a test tube with filling, while maintaining the high performance of the device. 5 z.p. f-ly, 6 ill.

Description

The utility model relates to the food industry, namely to equipment for the production of stuffed dough products, such as dumplings, dumplings, ravioli, khinkali, etc.

Known automatic machine for the production of dough products with filling, mainly from a dough tube with filling, including a stuffing blower and a screw blower dough placed in a housing, the upper part of which is connected with the dough hopper, and the lower part is made with a narrowing, forming an outlet channel for the dough (see patent RU 93222, IPC: A21C 9/06, publ. 27.04.2010). The screw shaft is made in the form of a pipe, the inlet end of which is connected to the filling blower, and the outlet end is placed for rotation in the outlet channel for dough, while an annular gap is formed between the pipe and the housing walls, which makes it possible to obtain a test tube filled with filling at the housing outlet. The body of the dough blower is covered with a water cooling jacket, which makes it possible to maintain the optimum temperature of the dough (less than 40°C) during the formation of the dough tube.

The disadvantage of the mentioned machine is the inability to control the thickness of the test tube, the value of which is constant and relatively large, due to the design used.

As the closest analogue for the proposed technical solution adopted a device for the manufacture of dough products with filling, utility model patent RU 122249 U1, IPC: A21C 9/06, publ. November 27, 2012. The device contains a dough hopper, a filling hopper, dough and filling blowers, and a test tube molding head made in the form of an extrusion mechanism, which includes a dough blowing screw with a hollow shaft connected to the filling blower outlet, and a nozzle with a fastening unit that allows changing its position relative to the screw axis to change the test tube thickness.

The term “nozzle” used in patent RU 122249 is not entirely correct, because this assembly is for shaping the test tube (not spraying liquid). It would be more correct to use the term "annular die" for such a node, i.e. placed at the exit of the extruder extrusion head with an annular output forming gap (channel).

The outlet section of the injection screw, on which the dough is subjected to compaction (pre-pressing), is covered by a casing that forms a so-called compaction chamber with the screw. To reduce the heating of the dough during its compaction, the casing is equipped with a water cooling jacket connected to the cooling system, which provides the preparation and circulation of the cooling agent and includes a built-in refrigerator with a compressor and a temperature controller for the cooling liquid (water), and a tank for water circulation.

The annular die, installed at the outlet of the sealing chamber, consists of two parts: internal and external, placed coaxially. The gap between these parts forms a forming annular die channel.

Judging by the drawings of patent RU 122249, the inner part of the die includes a grid with holes for passing the dough and an axial channel associated with the output end of the screw shaft and forming a filling exit channel.

The problem of the closest analogue is heating the dough to a temperature of 60°C and above in the zone of the annular die, where the dough is under the greatest pressure and there is no heat removal. This causes coagulation of the dough protein (beginning already at +41°C), and at the output of the unit, an already partially baked dough shell is obtained, which leads to a loss in the quality of products obtained from a dough tube with filling, a decrease in their taste characteristics. The existing cooling of the casing of the extrusion unit, carried out in the area of the sealing chamber, is not sufficient to solve this problem.

There are known attempts to reduce the heating of the dough by reducing the pressure exerted on it during the formation of the test tube, however, in this case, the performance of the device is significantly reduced.

The problem facing the developers is to improve the quality of the resulting products while ensuring the required performance.

The technical result achieved by using the utility model is the exclusion of heating the dough to more than acceptable temperatures in the process of forming a test tube with a filling, and, as a result, high quality of finished products (semi-finished products) while maintaining high performance of the device.

The problem mentioned above has been solved and the results have been achieved due to the fact that in a device for making dough products with a filling, containing a dough blower, a filling blower and an extrusion mechanism for forming a dough tube with a filling, including a screw with a hollow shaft connected to the filling blower, a sealing chamber formed by the exit section of the screw and enclosing it with a casing with a cooling jacket connected to a cooling preparation and circulation system agent, and an annular die installed at the outlet of the sealing chamber, configured to control the annular gap for forming a test tube, formed between the inner part of the die, made with a grid and the axial channel associated with the outlet end of the screw shaft, and its outer part, according to the claimed utility model, the outer part of the annular die is made with an annular cooling channel connected to the cooling agent preparation and circulation system, while both parts are annular the dies and casing are made of metal with high thermal conductivity.

Unlike the closest analogue, the proposed device solves the problem of dough heating. Due to the fact that the outer part of the annular die is made with an annular cooling channel connected to the cooling agent preparation and circulation system, heat is removed from the zone of highest pressure. At the same time, the execution of both parts of the annular die and the casing from metal with high thermal conductivity makes it possible to significantly enhance and accelerate the resulting cooling effect throughout the entire pressing zone, which completely eliminates the possibility of heating the dough to more than acceptable temperatures, i.e. more than 40°C, and ensures that the high performance of the device is maintained.

As a metal with high thermal conductivity, a metal with a thermal conductivity coefficient of more than 60 W/mK, the value of which was established empirically, is used.

Such metals permitted for use in the food industry include: steel of certain grades, brass, bronze, silver, etc. and their alloys.

The annular cooling channel can be formed by an annular groove on the outer surface of the outer part and a hermetically closing shell made with holes for installing fittings for inlet and outlet of the coolant into the channel.

In some cases, the annular die cooling channel can be made with an independent coolant circulation circuit, in other cases, it can be connected to one circulation circuit with the casing jacket.

The essence of the proposed technical solution and the results achieved are illustrated by the examples below and the attached drawings, which show:

in fig. 1 general view of a device for making stuffed dough products;

in fig. 2 - extrusion mechanism in section;

in fig. 3 - annular die, longitudinal section;

in fig. 4 - outer part of the die, longitudinal section;

in fig. 5 - outer part of the die, cross section;

in fig. 6 - extrusion mechanism, isometry with components spaced apart in space.

The drawings are given to illustrate examples and are not limiting.

The device for the manufacture of products from dough with filling contains (see Fig. 1) a hopper 1 for dough with a dough blower 2 placed under it, made in the form of a pair of counter-rotating toothed rolls, a filling blower 3 connected with a filling bin 4, and an extrusion mechanism for forming a dough tube with filling, including a screw 5 placed under the dough blower 2 with a hollow shaft connected to the blower. stuffing body 3 tube 6.

The outlet section of the screw 5 is covered from the outside by a casing 7, which together with it forms a dough compaction chamber 8 (see Fig. 2).

The casing 7 is equipped with a cooling jacket 9 connected to the cooling agent preparation and circulation system (not shown in the drawings), which, similarly to the closest analogue, can include a refrigerator, a compressor, a coolant temperature controller, auxiliary tanks and pipelines for water circulation, fixed on the supporting frame of the device.

It is advisable to use water as a cooling agent.

At the outlet of the chamber 8, a prefabricated annular die 10 (see Fig. 3) is installed, made with the possibility of adjusting the annular gap for forming a test tube, formed between the outer and inner parts of the die.

The inner part 11 of the die 10 is structurally a sleeve, combined with a disk grate, the holes 12 of which are used to pass the test, and the axial channel 13 is mated with the output end of the shaft of the screw 5 according to the type of free fit, and forms a channel for the exit of the filling.

To install the end of the screw shaft 5, an extension is formed in the axial channel 13, which forms a seating surface and ensures the alignment of the screw.

The outer part 14 surrounds the inner part 11 with the formation of a gradually narrowing annular gap 15 forming a test tube formation channel.

To be able to cool the die 10, its outer part 14 is made with an annular cooling channel 16 (see Fig. 4) connected to the cooling agent preparation and circulation system through fittings 17.

The inner 11 and outer 14 parts of the annular die 10 and casing 7 are made of metal with high thermal conductivity, corresponding to a thermal conductivity coefficient of more than 60 W/mK.

The coefficient of thermal conductivity of 1 W / mK means that 1 square meter of a substance transfers 1 joule of energy in 1 second over a distance of 1 meter due to a temperature difference of 1 Kelvin.

Preferably, brass is used as such metal. However, it can be other metals approved for use in the food industry, such as bronze, silver, etc., as well as their alloys.

Structurally, the annular cooling channel 16 can be formed by grooves on the outer surface of the outer part 14 and a sheath 18 that tightly closes them from above, made with holes for installing fittings 17 for inlet and outlet of the coolant into the channel.

The annular channel 16 of the die cooling can be made with an independent circulation circuit of the cooling agent, and can be connected into one circulation circuit with the cooling jacket 9 of the casing 7.

The extrusion mechanism (see Fig. 6) is assembled as follows.

One end of the screw 5 is connected to the rotation drive 19 and the tube 6 (see Fig. 1). On the other end of the screw 5, a casing 7 is mounted, which is fixed to the supporting frame of the device.

The inner part 11 of the spinneret is installed in the casing 7 and connected to the outlet end 20 of the screw 5 through a fluoroplastic ring 21, which acts as a plain bearing (see Fig. 2).

An assembly unit of the outer part 14 with its cooling jacket is installed on the inner part 11 and connected to each other and to the casing 7 by means of two nuts 22 and 23, made with the possibility of mutual movement, which allows you to adjust the size of the annular gap 15 at the die outlet to change the thickness of the test tube.

The device works as follows.

The filling from the hopper 4 is fed by means of a filling blower 3, which can be made in the form of a gear or screw or blade pump, through the tube 6 into the cavity of the screw 5 and further into the axial channel 13 of the inner part 11.

The dough from the hopper 1 is fed by a pair of toothed rollers of the dough blower 2 to the auger 5. The auger 5 transports the dough through the chamber 8, the narrowing of which provides a gradual compaction (pre-pressing) of the dough under the action of the auger blades, after which the dough is forced through the holes 12 into the annular die 10, where the main compression of the dough and its extrusion through the annular gap 15 takes place, at the exit from which a blank is formed in the form test tube filled with stuffing. The latter is fed to the molding of finished products (semi-finished products), such as dumplings, dumplings, ravioli, khinkali, etc.

The geometry of the outlet channel 15 can be changed by shifting the outer part 14 relative to the inner part 11. The displacement is carried out by loosening or tightening the adjusting nut 23.

By equipping the annular die with a cooling channel 16 connected to the cooling agent preparation and circulation system, heat is removed from the zone of greatest pressure - from the annular die 10. The cooling jacket 9 of the casing 7 removes heat from the dough compaction chamber. At the same time, the execution of both parts of the annular die 10 and the casing 7 from metal with high thermal conductivity makes it possible to significantly accelerate the removal of heat from the entire pressing zone, which completely eliminates the possibility of heating the dough to more than acceptable temperatures (more than 40°C) and ensures that the high performance of the device is maintained.

Claims (6)

1. A device for the manufacture of dough products with a filling, containing a dough blower, a filling blower and an extrusion mechanism for forming a dough tube with a filling, including a screw with a hollow shaft connected to the filling blower, a seal chamber formed by the outlet section of the screw and a casing covering it with a cooling jacket connected to the cooling agent preparation and circulation system, and also installed at the exit of the ring seal chamber the annular gap for forming a test tube, wherein the annular gap is formed between the inner part of the die, made with a grid and an axial channel, which is associated with the output end of the screw shaft, and its outer part, characterized in that the outer part of the annular die is made with an annular cooling channel connected to the cooling agent preparation and circulation system, while both parts of the annular die and the casing are made of metal with high heat conductivity. 2. A device for making stuffed dough products according to claim 1, characterized in that a metal with a thermal conductivity coefficient of more than 60 W/mK is used as a metal with high thermal conductivity. 3. A device for making stuffed dough products according to claim 2, characterized in that brass is used as a metal with high thermal conductivity. 4. A device for the manufacture of dough products with a filling according to claim 1, characterized in that the annular cooling channel is formed by an annular groove on the outer surface of the outer part and a hermetically closing shell made with holes for installing fittings for inlet and outlet of the coolant into the channel. 5. A device for the manufacture of dough products with a filling according to claim 1, characterized in that the annular die cooling channel is connected to one circulation circuit with the casing cooling jacket. 6. A device for the manufacture of dough products with filling according to claim 1, characterized in that the annular die cooling channel is made with an independent cooling agent circulation circuit.

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