Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Reexamination Certificate
1999-11-20
2001-10-16
Yeung, George C. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
C425S332000, C425S333000, C425S36400B, C426S503000, C426S512000
Reexamination Certificate
active
06303169
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to an improved rounder bar and methods of making and using the same.
BACKGROUND OF THE RELATED ART
In the manufacture of dough products, it is many times necessary to obtain a dough ball that has as uniformly a round shape as possible, and particularly in the manufacture of dough products on a commercial scale.
In such commercial scale manufacturing of dough products, when a dough ball that has a uniformly round shape is needed, dough that has been mixed and cut into pieces having consistent weight need to be shaped. One manner of shaping such dough is to use rounder bars disposed over a moving belt. As shown in
FIG. 1A
, rounder bars
10
are positioned over a moving belt
8
at an angle, typically between 10 and 15 degrees with respect to the moving belt
8
. As a dough piece disposed on the belt comes in contact with any one of the rounder bars
10
(although three are shown, only one is needed and may be used), the dough is shaped due to the contact with the rounder bar
10
, so that as the dough exits the rounder bar
10
, still moving along the belt
8
, it will have as uniform a round shape as possible.
A conventional rounder bar
10
is illustrated in more detail in
FIGS. 1B and 1C
. As shown, there is a blade
12
and a rounder portion
14
, which are typically two different pieces. Since the tip
12
A of the blade
12
will contact the moving belt during use, there is typically provided a space
14
, known as the dimple gap, to accommodate for wear and tear on the blade. Thus, if the tip
12
A of the blade becomes worn, it can be replaced without needing to replace the rounder portion
14
. Further, the rounder portion
12
, as best illustrated in
FIG. 1C
, has a smooth concave surface that is presented to the arriving piece of dough. This surface, however, will typically compress the dough ball in a compression area
16
, and then allow the dough ball to gradually expand in expansion area
18
, using substantially uniform tapering of the rounder portion
14
, before exiting the rounder bar
10
.
Although the conventional rounder bar
10
discussed above does improve the shape of the resulting dough ball, the shape is not improved enough for certain applications. In particular, as shown in
FIG. 2
, as the dough moves along the rounder bar
10
, there is a spinning action that takes place of the dough ball with respect to the rounder bar
10
, and a spin axis associated therewith. In particular, the resulting dough ball is not as uniform as would be desired. Further, a dimple is caused to exist on the dough ball due to the existence of the dimple gap
14
discussed above. While the existence of this dimple is not problematic for certain types of dough products, it can be for others, particularly dough balls used in the making of round tortillas.
SUMMARY OF THE INVENTION
Accordingly, it is an object of the present invention to provide for an improved rounder bar that will improve the uniform roundness of the resulting dough ball.
It is another object of the present invention to provide for an improved rounder bar that will eliminate the dimple on the resulting dough ball.
It is another object of the present invention to provide for an improved rounder bar that will both improve the uniform roundness of the resulting dough ball and eliminate any dimple from existing thereon.
In order to attain the above objects of the present invention, among others, the present invention provides various embodiments in which a rounder bar will improve the uniform roundness of the resulting dough ball.
In one embodiment, the rounder portion of the rounder bar will have a shape that presents a concave shape having one of at least one flat surface and/or edge to the incoming dough. Presenting such a surface to the incoming dough ball results in a more uniformly round shape to the resulting dough ball that exits the rounder. Specific embodiments having different surfaces are presented in more detail.
In another embodiment, the rounder bar will include at least one depression area that allows for an immediate, rather than gradual, expansion of the dough ball. This immediate expansion appears to change the spin axis of the dough ball, and thereby allow the formation of the dough ball with a more uniformly round shape to the resulting dough ball that exits the rounder. Furthermore, this depression area also eliminates the formation of a dimple on the resulting dough ball that exits the rounder.
REFERENCES:
patent: 4306850 (1981-12-01), Cummins
patent: 5605708 (1997-02-01), Cummins et al.
patent: 5714178 (1998-02-01), Keener
Ayash Ajwad
Ayash Marwan A.
Ayash Engineering, Inc.
Pillsbury & Winthrop LLP
Yeung George C.
LandOfFree
Rounder bar and method of using the same does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Rounder bar and method of using the same, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Rounder bar and method of using the same will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2576778