Winding – tensioning – or guiding – Wound storage package – Particular winding
Reexamination Certificate
2001-04-20
2002-09-03
Mansen, Michael R. (Department: 3654)
Winding, tensioning, or guiding
Wound storage package
Particular winding
C242S477300, C242S478200, C242S486300
Reexamination Certificate
active
06443379
ABSTRACT:
CROSS-REFERENCES TO RELATED APPLICATIONS
This application claims the benefit of German patent application No. DE 10019734.5 filed Apr. 20, 2000, and German patent application No. DE 10033015.0 filed Jul. 6, 2000, herein incorporated by reference.
FIELD OF THE INVENTION
The present invention relates to a method for producing a cheese which provides for utilizing a predetermined placement distance and controlling the crossing angle and the winding ratio as a function of the cheese diameter, whereby the winding ratio is reduced and the placement distance is increased with an increase in the cheese diameter. The present invention further relates to a cheese so produced having yarn windings arranged so that the crossing angle and the winding ratio are reduced with increasing diameter of the cheese.
BACKGROUND OF THE INVENTION
Cheeses can be produced with random windings, precision windings or progressive precision windings. These types of windings are extensively described, for example, in European Patent Publication EP 0 486 896 B1 or German Patent Publication DE 42 23 271 C1 or in the older, not prepublished German Patent Application DE 100 15 933.
In European Patent Publication EP 0 486 896 B1, winding the yarn is performed by progressive precision winding. In the process of progressive precision winding, the winding is built up in several steps. The frequency of cross winding is reduced in each individual step proportionally with the number of revolutions of the bobbin. Once the smallest, still permissible placement angle has been reached, the cross-winding frequency is suddenly increased. Because of the sudden increase, a new, smaller winding ratio arises. This process is repeated until the predetermined bobbin diameter has been achieved. During winding, the yarn is deposited while taking a placement distance into consideration, wherein it is intended to keep the placement distance as small as possible. Under special conditions, such as, for example where noticeable effects on the position of the windings of the yarn occur in the course of placing the yarn due to changes in tolerances or play in the drive mechanism of the winding device, it is recommended to select a placement distance which is not overly narrow. The placement distance preferably corresponds to the yarn width or the yarn diameter. Pursuant to this method, the predetermined placement distance always remains the same once it is selected.
German Patent Publication DE 42 23 271 C1 also describes the creation of cheeses by means of a progressive precision winding. As in European Patent Publication EP 0 486 896 B1, the selected, predetermined placement distance is intended to be as small as possible and also remains constant.
Both of the publications referenced above relate to methods for avoiding working with “dangerous mirror pattern values” in which the yarn lies on top of itself from one layer to layer and the disadvantages during bobbin building associated therewith.
German Patent Publication DE 40 24 218 A1 is representative of the state of the art and discloses a method for controlling the cross-winding speed during the production of a cheese so that the crossing angle changes at least approximately steadily as a function of the bobbin diameter from a selectable value in the first yarn layer to a selectable final value in the last yarn layer, and that simultaneously, the winding ratio or spooling ratio, also changes at least approximately steadily from an initial value in the first yarn layer to an end value in the last yarn layer. As in the random winding method, the method includes a steady change of the winding ratio. However, in contrast to the random winding method, the amount of the change of the winding ratio is freely selectable or controllable with a steady change of the crossing angle. In accordance with this method, a whole-number winding ratio, and therefore the appearance of the disadvantageous winding patterns or mirror patterns associated therewith, is intended to be either avoided or rapidly passed through.
Further, not prepublished German patent application DE 100 15 933 describes a method for controlling the crossing angle and the winding ratio so that it is possible to achieve an excellent unwinding behavior of the cheese. During the production process of the cheese, there are a number of requirements, such as flat front faces or maintaining a constant winding tension, which are desirable. However, in order to meet these requirements without impairing the stability or desired shape of the cheese due to blooming, it is necessary control the crossing angle and the winding ratio within narrow limits. Thus, a large outlay in equipment and controls, such as, the employment of a winding tension control, must be provided.
In order to prevent deformations in the edge area or of the front face of the cheese, it is typical to permit a bobbin build-up at the edge having a slightly conical shaped front face. It is known to create this conical shape by the axial extension of the winding of the cheese, which decreases with increasing bobbin diameter and is hereinafter referred to as “bobbin traverse”. With increasing bobbin diameters, the bobbin traverse is affected in that the distance between the clamping line and the yarn guide becomes greater, and thus, the reversing points during the placement of the yarn wander inward thereby causing the reduction of the bobbin traverse when the bobbin diameter increases. While a cheese production process resulting in slightly conical front faces helps to prevent deformations of the cheese, there are disadvantages in stacking and transporting finished cheeses with slightly conical front faces. During stacking and transporting, the cheeses are typically set up so that their axes of rotation are in a vertical position and the yarn bodies must support the weight of the pallets located on top of them. Therefore, while the conical shape of the front faces may be acceptable, or even actively created, for the reasons set forth above, the conical shape of the front faces clearly limits the options, or the load-bearing capability of the cheeses, during stacking and transport of the pallets. It is also very disadvantageous that an increasingly conical shape of the front face, or a trapeze-shaped cross section, of the cheese is present in conjunction with a reduction of the bobbin volume, or of the yarn body thereby resulting in a considerable reduction in the running length of the bobbin.
Moreover, blooming can occur in spite of conically shaped front faces, particularly with cheeses of large diameters, for example, cheeses having diameters of more than 300 mm. While it is possible to counter blooming during constantly maintained winding tension by increasing the crossing angle, such action causes the bobbin traverse to become even smaller and further reduces the bobbin volume. Alternatively, blooming can be counteracted by lowering the winding tension. However, in cases where paraffin is applied to the yarn, it is known that a constant winding tension is a prerequisite for a uniform paraffin application to the yarn. Thus, the lowering of the winding tension, at least in connection with cases where paraffin must be applied, does not represent a satisfactory solution. Further, reducing the winding tension in the manner performed in accordance with the known prior art can lead to the winding tension in cheeses with large diameters to become so low at the end of the bobbin travel, that tangled, or unstable layers are created. However, if the winding tension is appropriately increased at the start of the bobbin travel in order to prevent the reduction to too small winding tension, the danger of too high a winding tension at the start of the bobbin travel exists. In any case, the winding tension is not uniform.
When drawing the yarn off feeder rolls in a constant manner, such as is the case during open-end spinning, a decreasing bobbin traverse leads to a reduction of the winding tension when the bobbin diameter is increased. Therefore, the constant winding tension required for
Kennedy Covington Lobdell & Hickman LLP
Mansen Michael R.
Pham Minh-Chau
W. Schlafhorst AG & Co.
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