Cutting – Processes – With subsequent handling
Patent
1998-12-16
2000-12-12
Rachuba, M.
Cutting
Processes
With subsequent handling
83 36, 83 761, 83102, 831551, 83218, 83932, 994501, B26D 706
Patent
active
061583154
DESCRIPTION:
BRIEF SUMMARY
This invention relates to the production of individual dough pieces from a continuous line of dough, by cutting a series of separate self-contained contours diagonal or transverse to the running direction of the line, which correspond to the dough pieces, removing these contours or dough pieces that are next to one another in a row from the end of the line and delivering them rotated or pivoted them or otherwise positioned for further processing. The invention also relates to a device for individually isolating dough pieces from a continuous line of dough that is suitable for implementing the method described and has the following components: a punching tool, or other cutting tool, that has the dough piece contours and is operated and/or actuated by drive means, a bed opposite this for holding, supporting, or depositing the line of dough and the dough pieces cut from it by the punching or cutting tool, and control means acting with the drive means for coordinating the device components, including the punching or cutting tool that are to be actuated or driven.
Such methods and devices are used for cutting dough to size for certain bakery products that are rolled up from dough pieces, particularly croissants. Equilateral triangles are always cut out from the line of dough for these in such a way that no residues are left (for example, refer to EP 0 382 105 A1). This means that the bases of the equilateral triangles always have to be parallel to the direction of transport of the line of dough. Of course, to roll up the dough pieces the triangle base always has to point forward in the direction of transport. For this reason, machines are needed that bring the triangular dough piece on the conveyor belt into the mentioned desired position.
In this respect so-called "automatic right-angle croissant machines" are known, which are machines that cut triangles out of the line of dough and draw the cut triangles apart from one another by differential speeds of successively placed conveyor belts. They are then transferred in formation to other conveyor belts that are placed at right angles to the preceding conveyor belts. Actually, this saves using expensive spreading and turning devices for the dough pieces. However, it is a drawback that the direction of transport has to be diverted by 90.degree. (for example, when additional operations are to be performed directly on a freezer shelf). It is also a drawback that because of the position of the base side of the punched-out triangle, a right-angle apparatus is needed on both the left and the right side of the machine. When using only one rolling-up apparatus, the punched-out dough blank has to be turned, with both a set of dough pieces with a dry top and a set of dough pieces with a wet top running into the rolling-up apparatus in each case.
In croissant-making machines of the type described initially, so-called "automatic straight-line croissant machines," dough pieces are also cut out in a special cutting station and delivered to a conveyor belt for further processing (cf. EP 0 382 105 A1). The cut-out dough pieces are "spread" apart from one another, i.e., they are moved away from one another perpendicular to the conveyor direction, to make space to rotate them. The dough pieces are separated and rotated by means of grippers in a plane parallel to the top of the conveyor belt. The dough pieces in this case are always transported straight ahead and in line. The gripper and pickup devices for spreading and rotating require a large number of drive motors, which increases the cost of structural components and of control software. Added to this are the cutting stations, for which special punching devices or rotary dies are needed, along with associated drives.
It is common to both of the known systems that the dough piece after punching/cutting still remains on the line of dough for a relatively long time before it is moved away from the line of dough by transport/spreading means. Because of this, the cut surfaces can stick together again, especially with certain doughs.
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patent: 4703679 (1987-11-01), Hayashi et al.
patent: 4832180 (1989-05-01), Ferrero
patent: 5142956 (1992-09-01), Ueno et al.
patent: 5365816 (1994-11-01), Rudy
patent: 5460081 (1995-10-01), Ueno et al.
Bernhardt Udo
Nowotny Klaus
A. Fritsch GmbH & Co. KG
Rachuba M.
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