Foods and beverages: apparatus – Cooking – Automatic control
Reexamination Certificate
2001-09-27
2003-01-21
Simone, Timothy F. (Department: 1761)
Foods and beverages: apparatus
Cooking
Automatic control
C099S331000, C099S342000, C099S348000, C099S468000, C099S470000, C366S145000, C366S146000, C366S601000
Reexamination Certificate
active
06508164
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of Invention
The present invention relates mainly to horizontal and vertical fermenting mixing kneaders, with rotating tool and nonrotating tool, with nonrotating vessel and with tilting or with raisable head, capable of being equipped with cooling/heating, for example by Peltier modules, with a suitable programmer for the manufacture and preservation of sourdough, and, more particularly, to mixing kneaders, with nonrotating or rotating vessel, with setting/programming of the instantaneous mechanical kneading energy.
2. Description of Related Art
In fermenting mixing kneaders, with rotating tool
onrotating tool, no tilting system is provided; and, on other horizontal kneaders, emptying by tilting is generally ensured by means of an electric jack or costly hydraulics.
The two static-shaft/rotating-sleeve combinations are held by themselves, thus making it necessary, in this initial configuration, to have costly rolling bearings with large diameters, as described in French patent number 93/11754 of Sep. 27, 1993, published under number 2710551.
In the abovementioned patent, due to the initial location of the thermometric probe when the latter is arranged in the nonrotating tool, it is not possible to log measurements on medium and small dough quantities, but only on complete batches.
In general, the transmissions of heat and cold are diffused to the product in preparation via the walls of the vessel and the renewal of the dough stream as a result of the action of the blending/kneading/mixing/beating tools; if appropriate, by means of the nonrotating tool, but without the use of the rotating tool which may be hollow and serve as an additional exchanger.
In fermenting mixing kneaders with a horizontal and vertical nonrotating vessel, such as are described in the abovementioned patent, the oxygenation of the stream of the mass of product has a great influence on the results on account of the rotation, configuration and speed of the tools. It is already assisted, in the case, for example, of a rotating tool
onrotating tool, by the effect of stretching/blowing of the dough, surprisingly mechanically reproducing ancestral human movements in a horizontal configuration, but without the use of the nonrotating tool which may be hollow and serve for injecting thermostatically controlled gaseous products into the product in the vessel.
The difference between a dough kneader and a dough fermenter, these two types of appliance having a configuration with identical tools and an identical vessel, is based essentially on the fact that the fermenter, having fragile dough, requires programmable and settable temperature regulation, with a very slow tool rotation, functioning in complex cycles, over very long periods of time, with less transmission power, and with beneficial gas exchanges which are difficult to obtain by means of a slow tool movement; the generation of cold and heat on the bottom of the vessel is carried out from one or two very bulky thermal systems, whereas, on refrigerated choppers, there is a particularly compact system which generates cold.
On fermenting mixing kneaders, with horizontal or vertical nonrotating vessel, in a vertical configuration, power-assisted raising of the head assembly is desirable, as described, for example, in French patent number 93/08198 of Jul. 13, 1993 published under number 2707525, but it is expedient to place, for example, an open-ended sequencing programmer on the head, in addition to the utility intakes, sensors, an access trapdoor to the vessel and a lighting system. Only liquid-sourdough fermenters are known in the prior art, and solely in vertical form; however, they present hygiene problems and change the ancestral manual customs in the manufacture of sourdough from dough and from a parent stock carefully kept cold, with regeneration by means of dough during its use. Moreover, a simplified and expedient programming is conceivable.
On fermenting mixing kneaders with a nonrotating and rotating vessel, during the kneading of breadmaking doughs and, more particularly of delicate sourdoughs, it is necessary to avoid the tearing of the fibers of the dough. Consequently, sourdough kneaders and fermenters with counterrotating tool movements, as described in European patent number 87104397.2 of Mar. 25, 1987, published under the number 0240842, and French patent number 94/02618 of Feb. 24, 1994, published under number 2716337, have effects on the aromas in the preparation of doughs, in spite of their high kneading speed. It is preferable to use, as a basis, kneaders, as described in the abovementioned French patent number 93/11754 of Sep. 27, 1993, only one tool of which is rotating, in order to benefit from neutral kneading, without tearing at a speed adapted according to the variable consistency of the doughs. Moreover, it is known that the control of the total kneading energy is also of major importance in terms of the value and constancy. of the results, in order to avoid “under-kneading” or “over-kneading”, as described in French patent application number 95/12451 of Oct. 23, 1995, published under number 2740234. The instantaneous kneading energy applied to the dough by the tool has a very important influence on the aromas, hence the usefulness of the variable-speed transmission on high-performance kneaders; however, the consistency of the dough is found to change according to the phases, the temperatures and many other parameters, moreover along with intermittent stresses, depending on the location of the branches of the rotating tool in relation, on the one hand, to the wall of the vessel and on the other hand, to the branch of the tool nonrotating with the dough stream in formation. Several measuring systems may be used, such as: measurement of the current intensity, a sensor in the rotating tool or a strain gauge with a lever arm on a floating transmission, but the most expedient is the device for converting the mechanical energies into thermal energies, as described in the abovementioned French patent application number 95/12451 of Oct. 23, 1995, by measuring the temperature differential of the dough, since only this system is insensitive to the variable quantities of dough, to the kneaders and to the speed.
On fermenting mixing kneaders with a rotating vessel, with a rotating tool working only in part of the vessel, the detector of the safety screen acts, for example, as soon as raising by tilting takes place, by stopping the machine, but a space of the order of one hundred and forty millimeters is accepted for feeling the dough. Safety is therefore far from being absolute, and effective additional protection is conceivable.
SUMMARY OF THE INVENTION
The present invention, applied to horizontal fermenting kneaders, with rotating tool and nonrotating tool, has as its subject:
an assembly of power-assisted tilting devices with locking of positions of the vessel;
a specific device for holding by articulation, ensuring the functioning of the rotating tool
onrotating tool combination, while allowing the tilting of the vessel;
a special arrangement of the thermometric probe;
a device for heat exchanges by means of a heat transfer fluid circulating in the rotating tool.
The present invention relating to fermenting mixing kneaders, with nonrotating and rotating vessel, has as its subject:
a device for the injection of thermostatically controlled gaseous products into the dough mass in the vessel by means of a nonrotating tool;
a specific cooling and heating system;
a device for the manufacture and preservation of sourdough, with multiple items of equipment, for example on the raisable head.
The present invention relating to fermenting mixing kneaders, with nonrotating and rotating vessel has as its subject a device for the measurement and setting of the instantaneous kneading energy in repetitive time cycles by the regulation of the variable-speed drive of the transmission assembly associated with the tool or, if appropriate, that of the vessel.
The present invention relating to fermenting mixing kneaders, wi
Lambert Equipements
Oliff & Berridg,e PLC
Simone Timothy F.
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