SU1722352A1 - Dough mixer for preparing dough and thick leaven - Google Patents

Abstract

The invention relates to equipment for the baking industry. In the stationary cylindrical chamber 1, a horizontal shaft 4 is installed. The axis of the shaft 4 is located below the axis of the cylindrical chamber 0.1-0.2 of its radius. At the outlet of the chamber 1 coaxially with the shaft 4 a conic nozzle 2 is mounted. On the shaft 4 kneading blades 6, inclined blades 7 and an end blade 5 for stripping the wall are strengthened. Inclined blades 7 have a height equal to 0.3-0.4 maximum nozzle radius. 4 il.

Description

The invention relates to the baking industry and can be used in dough preparation units for continuous kneading of dough and thick dough.

Known continuous kneading machine containing a horizontal tank, in the center of which is located a rotating kneading shaft with blades attached to it.

The disadvantages of the machine include the following: a weak dough process and the absence of working bodies that plasticize the dough at the last stage of the batch. The use of an open housing reduces the working surface of the kneading chamber and leads to an increase in the size of the machine.

Also known is a continuous kneading machine containing a horizontal cylindrical chamber with a conical nozzle, coaxially which has a cantilever shaft with working bodies. Brake blades are fixed on the inner wall of the chamber.

The disadvantages of the machine include the following.

To achieve intensive study of the mixture, the shaft with rectangular blades mounted in three rows at an angle of 120 ° rotates with high frequency, rubbing the dough through small gaps between the brake blades. In this case, the yeast cells and the gluten structure of the test experience an excessive amount of impact on the scapula. This negatively affects the activity of the yeast, relaxes the structure of the test. The absence of devices for unloading the dough and the presence of a plasticizing nozzle that creates great resistance to movement leads to the pressing of the dough, which negatively affects the quality of the products and changes in energy costs. Small gaps between rotating and fixed blades lead to high resistance from the side of the test and heating of the latter, which leads to high energy costs for the implementation of the kneading process. The engine drive power of the machine reaches 7 kW.

The purpose of the invention is to simplify the design, improve product quality and reduce energy costs for kneading dough.

This goal is achieved due to the fact that in the device the axis of the kneading cantilever shaft is located below the axis of the cylindrical chamber by an amount equal to 0.1-0.2 of the radius of the chamber, the axis of the conical nozzle is coaxial to the shaft, while on the shaft in the area located in the conical nozzle ke adjacent to the cylindrical chamber, installed inclined blades with a height equal to 0.3-0.4 of the maximum radius of the nozzle.

The installation of the working shaft with an eccentricity relative to the axis of the housing makes it possible to reduce the number of rows of brake blades and, therefore, reduce the frequency of shock loads on the dough. Due to the occurrence of the inhibitory effect of a decrease between the kneading blade and the wall of the body, additional processing of the dough occurs. In this case, the braking is extended in time and does not cause shock loads.

The presence of eccentricity allows to reduce the specific energy consumption by reducing the maximum diameter of the kneading blades with the same volume of the dough being worked out, since the energy consumption is proportional to the length of the blade to the fourth degree. Moreover, the shift of the axis of the shaft relative to the axis of the housing by an amount less than 0.1 of the radius of the latter does not give a positive effect, and an increase in eccentricity over 0.2 of the radius of the housing leads to a decrease in the working surface of the kneading chamber.

The use of inclined blades on the shaft shank reduces energy consumption and improves product quality by streamlining the unloading process and plasticizing the dough on the shaft shank.

In FIG. 1 shows a kneading machine, a longitudinal section; in FIG. 2, section AA in FIG. 1; in FIG. 3 is a diagram of a discharge device; in FIG. 4 a section BB in FIG. 1.

The kneading machine consists of a fixed cylindrical chamber 1, ending with a conical nozzle 2. A receiving funnel 3 serves to supply bulk and liquid components. A horizontal shaft 4 is mounted cantileverly in the housing and rotatable from a drive (not shown), the axis of the shaft 4 being located below the axis of the cylindrical housing 1 by 0.1-0.2 of its radius, the axis of the conical nozzle 2 is aligned with the shaft 4. The shaft is mounted on the shaft end knife 5 for cleaning the walls, kneading blades 6, inclined blades 7. On the side surface of the camera, brake blades 8 are fixed in one row.

The device operates as follows.

Bulk and liquid components flow continuously through a receiving funnel 3 into the chamber 1, where the blades 6, rotating together with the shaft 4, pre-mix and homogenize the mixture.

To prevent the premature winding of an insufficiently worked out dough mass onto the shaft, brake blades 8 are used. Moving along the housing 1, the dough enters the zone of the conical nozzle 2, where inclined blades 7 are located on the shaft end of the shaft 4. The latter serve to capture the worked-out dough. When capturing a viscous non-Newtonian fluid of the Shvedov-Bingham model, to which the dough can be attributed, the Weisenberg effect is manifested, which consists in the appearance of the tangential component of the reaction forces with the tangential (around the circumference) direction of the forces. Thus, the dough is separated from the walls of the chamber, wound on a shaft and moves along it to the right. This creates a gradient of the rotation speed of the dough layer around the shaft. Layers of the test move relative to each other, in the laminar mode, which contributes to the stretching, development of the gluten structure. In this section of the shaft, all the energy * perceived by the test from the shaft is spent on plasticization and dissipated in the test, that is, it is used useful. The height of the inclined blades is selected so that they have sufficient opportunity to capture the dough, but at the same time an increase in size over 0.4 of the nozzle radius leads to an increase in the lump of dough on the blades and an increase in energy consumption without a positive effect.

The front knife 5 serves to prevent the sticking of dough on the rear wall of the housing.

The kneading machine allows 5 to intensively knead the dough and dough, while ensuring optimal conditions for mechanical action on the product containing bacterial structures.

TO

Claims (1)

Claim A dough mixing machine for preparing dough and thick dough, comprising a 15 cylindrical chamber with a loading funnel located at the outlet of the chamber with a conical nozzle, a horizontal cantilever shaft with working bodies mounted on it and 20 brake vanes mounted under it, And I with the fact that, in order to simplify the design, improve product quality and reduce energy costs for kneading the dough, the axis of the cantilever shaft is located below the axis 25 of the cylindrical chamber by an amount equal to 0.1-0.2 of the radius of the chamber, the axis is conical th nozzle is coaxial with the shaft, brake blades arranged in one row, while on the shaft at a portion placed in koni30 cal nozzle adjacent to the cylindrical chamber, fitted inclined blade height equal to 0.3-0.4 of the maximum radius of the nozzle. Aa _r .U4 „. , -Π Q— G On π ice --- ft FIG. 2