Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means – Preparing solid product in final form by heating
Patent
1996-03-08
1998-07-28
Yee, Deborah
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
Preparing solid product in final form by heating
426231, 99353, 99427, A21B 500
Patent
active
057860130
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The invention relates to a method for manufacturing products in a series of baking molds to be passed through an oven. The baking molds comprise at least two baking sections movable relative to each other. In a baking cycle, the baking mold is successively opened, filled, closed and locked in a closing station, guided along a number of guideways extending through the oven, and opened and emptied in a removal station. Such a method is known from German Offenlegungsschrift (laid open provisional publication) number 39 34 881.
In the known method, a series of baking molds linked through chains are passed through an oven. Each baking mold is filled with an amount of dough in a filling station, passed on to a closing station where it is closed and locked, passed through a baking zone where the dough is baked and then guided into a removal station where the baking mold is unlocked and opened and the baked product is removed from the baking mold. Then the baking mold is guided into the filling station again in opened condition.
For closing the baking molds, closure guiding means are stationarily arranged in the path of travel of the series of baking molds, such that the baking molds can be guided between and through them. The position of the closure guiding means is such that the sections of the baking mold are thereby pressed into the closed position when a baking mold is pulled between and through the closure guiding means by means of the chain, so that a lock can be provided. The closure guiding means accordingly constitute a fyke net of fixed shape and fixed position. After the baking mold is locked and the product is baked, the lock is broken in the removal station and the baking mold is automatically opened, with a section of the baking mold swinging away. For opening the baking mold, gravity, inter alia, is used, with the swinging section being provided with a guide roller which runs through a stationarily arranged guide rail to limit the swinging motion. Then the baked product is removed from the baking mold.
In this known method, the movements of the mold sections relative to each other are caused, on the one hand, by stationary operating means, such as the closure guiding means and the guide rail, and, on the other hand, by gravity and tension built up in the mold during closure and baking of the product. Since the operating means are arranged stationarily, the movements of the mold sections cannot be accurately controlled and the forces occurring in the process cannot be dosed. This may cause large, highly varying loads.
The force applied to the mold by the closure guiding means will always be inversely proportional to the fixed distance between the closure guiding means and the thickness of the mold in the closed condition. If, for instance, a mold has become thinner through wear, the force exerted thereon by the closure guiding means will be smaller than in the case of a new, thicker mold. If, on the other hand, a mold, for instance as a result of soiling of the land areas, is thicker in the closed condition than is normal, the force applied will be greater. A greater force causes the driving chain to exert a greater pulling force on the mold in order to pass the mold through the fyke, which will cause greater wear of the driving chain and the driving means. Moreover, if the closure guiding means are required to produce a greater force, these means and the mold will be subject to greater wear.
When the thickness of the mold, when being fed to the closure guiding means, is extremely large, for instance because the mold before being filled with dough was emptied incompletely or not at all, the baking mold cannot be moved through the fyke. Consequently, the mold, the closure guiding means or the chain are damaged and the oven comes to a halt. When the oven is at a standstill, at least the baking molds and products present in the oven will burn, causing substantial economic damage.
If the mold is thinner than is normal, the mold is not pressed shut to a sufficient extent by t
REFERENCES:
patent: 5016528 (1991-05-01), Chen
Arentsen Johan Hendrik Adolf
Kloppenburg Wiebe
Michaelson Peter L.
Pokotylo John C.
Suntray B.V.
Yee Deborah
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