Dough-kneading machine

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The dough-kneading machine contains a trough designed in the form of a cylinder and a kneading worm designed in the form of a hollow rotating shaft (installed in the centre of the trough) whereon three pairs of kneading blades of identical length equal to 0.8 diameter of the trough inner surface are uniformly installed from top to bottom, placed at an angle of 60° relative to each other; the kneading blades are deigned to be hollow and have a longitudinal slot with holes.

EFFECT: invention allows to enhance kneading quality by way of dough undermixing elimination and kneading duration reduction.

1 dwg

 

The invention relates to equipment the baking industry and is designed to prepare dough for baking enterprises.

Known mixing machine (A.S. USSR 1115694, IPC AS 1/02, 1984), containing the capacity vertical working body, the rotation mechanism and the rise of a working body, a device for fixing capacity.

The disadvantage of this machine is that it is uneven kneading throughout its mass, intensive mixing is carried out at the location of the blades, i.e. the upper and intermediate layers of dough are kneaded enough, which ultimately reduces the quality of products.

Also known mixing machine (U.S. Pat. RF 2379893, IPC AS 1/02, 2006), containing the bowl for kneading actuator, comprising kneading the body, a vertical shaft on which a spiral line from top to bottom mounted removable kneading blades of the same length, and in the rotating shaft along a helical line holes with internal threads which have studs that are worn installation of washers and fixed replacement dough blade.

The disadvantage of this machine is that it does not have a steady supply of ingredients, which reduces the quality of products.

The purpose of the invention is improving the quality of the mixing process by eliminating nepromesa test sokrashenie duration of the batch.

The technical result is achieved due to the fact that in a dough mixing machine, containing the bowl, made in the form of a cylinder, and kneading the body, kneading the body in the form prescribed in the center of the bowl of the hollow rotating shaft, on which uniformly from top to bottom there are three pairs of kneading blades of different lengths, component 0.8 diameter of the inner surface of the bowl, and placed at an angle of 60° relative to each other while mixing blades are hollow and have a longitudinal groove with holes.

The figure 1 shows a diagram of a dough mixing machine; figure 2 is a section along a-a in figure 1; figure 3 is a view B figure 1.

Mixing machine includes: a motor (M) 1, a shaft 2 which is connected with a coupling 3, an output shaft 4 which is connected with the worm gear 5, which is fixed to the Central rotating shaft 6 kneading body 7 having a hole 8 along the entire length. On the Central rotating shaft 6 mounted hollow kneading blades 9 having internal longitudinal hole 10, United with the hole 8 of the rotating shaft 6. Kneading blades 9 are longitudinal grooves 11, which are placed in the holes 12, connected to an inner longitudinal holes 10. Kneading the body 7 is placed in the bowl 13.

Dough machine operates as follows.

In Dej is 13 fall asleep components to mix, include the motor 1, which transmits torque through the shaft 2, the connecting sleeve 3, which is in turn connected to the shaft 4, on the end of which is mounted the worm gear 5, by which the rotation of the Central rotating shaft 6 kneading body 7.

The mixing of the dough takes place in the car due to the rotation of the kneading of the body 7, which are located at an angle of 60° with three pairs of kneading blades 9 of the same length. In the kneading blades 9 on the inner hole 8 of the shaft 6 receives liquid ingredients and water are evenly distributed throughout the volume of the bowl 13, which provides high-quality mixing of the dough in the mixing process and increases productivity.

The establishment of the kneading blades on the shaft at an angle of 60°with the grooves on the reverse side of their movement, which can not seal the dough, so out of the holes in the slots freely flows the liquid is evenly distributed in the mixing process, accelerating the process smooth dough with the necessary physical properties, provides excellent mixing dough in the mixing process and increases productivity.

Dough mixing machine can be easily implemented in the food industry.

1. Dough machine containing the bowl, made in the form of a cylinder, and kneading of the body, characterized in that MESI the capacity of the body in the form prescribed in the center of the bowl of the hollow rotating shaft, which evenly from top to bottom there are three pairs of kneading blades of the same length, component 0.8 diameter of the inner surface of the bowl, placed at an angle of 60° relative to each other.

2. Machine according to claim 1, wherein the mixing blades are hollow and have a longitudinal groove with holes.



 

Same patents:

FIELD: food industry.

SUBSTANCE: into the blending hopper 1 the following initial pasta components are loaded: preliminarily washed whole grains with moisture content equal to 25-35% (which stimulates grain sprouting commencement), salt, sugar, eggs etc. The installation switched on, the following initial components are loaded into the blending hopper 1: preliminarily washed whole grains with moisture content equal to 25-35% (which stimulates grain sprouting commencement), salt, sugar, eggs etc. The blender 4 enables the listed components stirring and their injection into the milling unit 2 where the listed components are milled and then delivered into the pressing unit 3 with a removable matrix. Wet pasta strand discharged from the matrix is delivered onto the tray 7 wherefrom the said strand is placed into tray cassettes using, for example, a rolling table.

EFFECT: invention allows to enhance the product quality and decrease the product prime cost.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The kneading-and-beating machine contains a kneading chamber with a lid, a kneading worm with an electric motor, a device for the ready product discharge; the novelty consists in the fact that the kneading chamber is designed to be sealed and equipped with a double circuit water jacket that may be applied both for cooling and for heating dough mass and is installed at an angle of 60° to a horizon; the kneading worm represents a gate stirrer fixed on a shaft and consisting of four brackets ends whereof are welded to the rings fitted onto the shaft with the help of a keyed joint, the brackets positioned at an angle of 90° relative to each other; the kneading-and-beating machine is equipped with a compressor and a receiver.

EFFECT: invention allows to enhance the ready product quality due to more efficient stirring, intensify the dough preparation process, reduce energy consumption for dough preparation, reduce production facilities, increase bread yield, decrease the ready product prime cost.

3 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery production equipment and may be used for non-yeasted aerated dough preparation. The kneading-and-beating machine contains a kneading chamber with a lid, a kneading worm with electric motor, a device for the ready product discharge, a compressor and a receiver. The kneading chamber is designed to be sealed and equipped with a cooling jacket. The bottom part of the chamber is designed in the form of a semisphere, a shaft with a kneading worm fitted on it passing through the upper part of the semisphere. The kneading worm is horizontally installed with a minimum clearance relative to the bottom side and represents four semi-rings placed at an angle of 90° relative to each other. A slide-valve for excessive pressure release is mounted into the lid of the kneading chamber that communicates with the compressor and the receiver; the chamber and the electric motor are fixed on the framework.

EFFECT: kneading-and-beating machine structure allows to intensify the process of stirring recipe components, enhance the quality of aerated non-yeasted dough and reduce energy consumption for its preparation.

2 dwg

FIELD: food industry.

SUBSTANCE: invention relates to equipment for pasta production, in particular, to continuous action dough kneading machines for kneading crumb-like dough mass. The continuous action dough kneading machines contains a charging nipple, a horizontal working chamber with two working shafts with kneading blades, a drive consisting of a motor and a transmission mechanism for imparting rotary movement to the working shafts (the mechanism including a belt gear and a double-reduction gear) and a transmission mechanism for imparting reciprocal movement to the shafts (the mechanism consisting of a single-reduction gear, a worm gear and a cam mechanism). A safety coupling is mounted on the shaft between the worm and the gear wheel of the single-reduction gear.

EFFECT: dough kneading machine design enables performance enhancement due to reduction of the time of outages due to the necessity to perform discharge of compacted crumb-like mass from the working chamber and its subsequent charge with the machine transfer into the stationary mode.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for preparation of non-yeasted dough involves dosing base and auxiliary raw materials into the air-tight tank of the kneading vessel, the raw materials kneading in the medium of carbon dioxide injected into the tank under pressure, the dough discharging. Additionally one supplies water into the tank filled with the raw materials; the water is preliminarily carbonated and intended for dough aeration. Carbonated water supplying is performed after injection of carbon dioxide into the tank. Kneading in the kneading vessel is performed under a pressure of 4-5 atm. The dough-maker for non-yeasted dough preparation includes a kneading vessel made air-tight and equipped with a lid, the working tool drive mechanism, a water treatment system. The kneading vessel lid is rigidly fixed. The kneading vessel wall is designed so that to enable its up and down movement along the cylindrical guide using the drive mechanism. Pipe-lines are conducted to the kneading vessel lid for supplying carbonated water and carbon dioxide with a releasing nipple mounted for releasing gas pressure from the kneading vessel. The water treatment system includes a carbon dioxide cylinder connected to the carbonation chamber via a pipe-line equipped with a cut-out tap.

EFFECT: invention allows to enhance bakery products quality, expand the range of dietary bakery products, reduce production facilities area and duration of the production process.

2 cl, 3 dwg

FIELD: food industry.

SUBSTANCE: invention relates to a doughnut ready for consumption and to its production method. In the process of doughnut production one applies a fat coating (containing 20 - 100 wt % of fat) on the surface of a doughnut untreated or incompletely ready for consumption for ensuring fat content equal to 2-8% of the doughnut weight. The doughnut coated with fat contacts 120-300°C overheated vapour having pressure equal to 0.15 - 0.95 of saturated water vapour pressure during 0.3-15 minutes. The cooked dough of the doughnut ready for consumption has fat content equal to 3 - 14 wt %.

EFFECT: method allows to produce a doughnut with lower fat content and may by used for substitution of cooking methods wherein one uses a large quantity of fat.

11 cl, 6 ex

FIELD: cooking.

SUBSTANCE: this method covers device (1) for liquid injection into bulk solids, first and foremost, flour for batter preparation. In this device solids are fed down and move towards mixing area (12) along inner wall (11) of mixing chamber (4), which is vertically tilted - preferably a vertical chamber - and are soaked by liquid (4) under pressure from at least one nozzle (14), a fast jet striking inner wall (11) of mixing chamber, and run down towards below outlet (6). Meanwhile, the device is equipped with a discharge opening directed towards mixing chamber part and located between nozzle (14) and mixing area, used for liquid and paste additives feed. This invention also covers a method of liquid injection into bulk materials.

EFFECT: ease of additives injection and its intensive feed with liquid into solids using all possible mixing methods under pressure liquid jet.

16 cl, 1 dwg

FIELD: food industry.

SUBSTANCE: method consists in the dough recipe specification, determination of the recipe components quality parameters i.e. moisture content, concentration and temperature and the dough kneading controlling parameters i.e. moisture content, temperature of water supplied for kneading, kneading duration. During the dough kneading controlling parameters setting dough moisture content determination is performed by way of measurement of the kneading tool drive input power at different values of dough moisture content and establishment of dependence of the kneading tool drive input power on the dough moisture content value with subsequent determination of the optimal dough moisture content. Determination of the temperature of water supplied for kneading is performed by way of measurement of the kneading tool drive input power at different values of water temperature and establishment of dependence of the kneading tool drive input power on the water temperature value with subsequent determination of the optimal temperature of water used for dough kneading. The optimal dough kneading duration is determined with account for the optimal temperature of water used for dough kneading and the optimal dough moisture content during variation of the kneading tool drive input power value by way of recording the beginning of the period of time during which the torque value on the kneading tool shaft remains at the same level.

EFFECT: enhanced efficiency of the wheat dough kneading process control during production of pasta products.

3 dwg, 2 ex

Brew doser // 2403720

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular to bread production and, immediately, to a machine for dough manufacture and treatment. The brew doser includes a receptacle bin, a division barrel containing an actuating piston with a rod, a cutter plate rigidly connected to the receptacle bin and two pin-connected pneumatic cylinders. The first pneumatic cylinder is fixed on the machine body, the second is fixed on the division barrel rotation axis and rigidly connected to the rod of the actuating piston. The division barrel can move relative to the axis of its rotation and is pressed to the surface of the cutter plate with a spring. The pneumatic cylinders are equipped with position sensors; a pipe with a cut-off valve is installed on the cutter plate.

EFFECT: invention allows to increase accuracy of the specified weight brew dosing.

3 dwg

FIELD: food industry.

SUBSTANCE: invention relates to device for continuous mixing the components of food dough on the basis of water and flour. The device comprises a chamber limiting the mixing section and having circular cross-section where at least two mixing units are set one above the other with the possibility of rotating. The upper unit is a propeller. The lower unit is fitted by at least one radial arm with an attack surface set at an angle to the rotation axis. The chamber is equipped by a removing outlet for the mixed dough which is made in the side wall of the mixing section opposite the lower unit. The method of food dough production implies usage of the above device. An installation for the method implementation comprises the mixing device and a kneading bowl where kneading tools are placed.

EFFECT: invention allows for both kneading of ingredients and removing of dough with the help of mixing units only.

23 cl, 6 dwg

FIELD: baking industry.

SUBSTANCE: planet mixer comprises housing (2), mixing members (9), flexible members (8), planet mechanism with carrier (4), central gear (5), and satellites (6) which engage the central gear. Mixing members (9) are eccentrically connected with balances (7) which are mounted on satellites (6) for permitting rotation with respect to them. Flexible members (8) prevent balances (7) against free rotation with respect to satellites (6). Satellite (6), balance (7) and flexible member (8) define a unit balanced with respect to the axis of satellite (6).

EFFECT: enhanced quality of mixing.

5 cl, 3 dwg

FIELD: baking industry; confectionery practice, whipping cream and protein mass; chemical and petrochemical industries; construction engineering; manufacture of building materials; paint and varnish industry.

SUBSTANCE: proposed mixer includes mixing members 2 secured on satellites 5 at shift relative to axes of rotation; they form units balanced relative to these axes together with satellites. Central gear 4 of planetary mechanism of drive of mixing members 2 is movably connected with body 1 by means of elastic member 9. Intensive vibration mixing is performed over entire volume of viscous medium with the use of one planetary material without overload of engine during start and overload of satellite bearings at complex absolute trajectory of mixing member motion.

EFFECT: improved quality; increased productivity.

4 cl, 3 dwg

FIELD: baking industry.

SUBSTANCE: apparatus has dough kneading machine, dosing devices for bulk and liquid components, and trough-shaped vessel for dough fermentation. Vessel is formed single-section, with lower part made in the form of fragment of cylindrical section, whose bottom part is mounted at an angle α to horizontal plane. Working tool is located in vessel and fixed on longitudinal shaft, which is positioned so as to provide regulation of rotational velocity thereof and is extending in parallel with generatrix of cylindrical surface of vessel lower part with distance of its axis from the lowest generatrix of cylindrical surface exceeding radius r of cylindrical surface. Vessel end walls are widening upward, have unequal width of their edges and height of walls, with width of upper edge of larger end wall arranged adjacent to fermented dough discharge side is 1.07-1.25, preferably 1.16 the width of upper edge of smaller end wall arranged adjacent to dough charging side, where dough is fed for fermentation.

EFFECT: improved quality of fermented dough owing to optimized fermentation mode ensured by construction of trough-shaped vessel.

5 cl, 3 dwg

FIELD: kneading and mixing equipment for dough, food product and like materials.

SUBSTANCE: kneading and mixing machine has at least one rotating working device which is adapted for insertion into pan rotating around vertical axis. Locking device is provided on pan bottom. For discharging of mixed contents, locking device is caused to move in vertical plane to intermediate position and is further moved around horizontal axis within pan to discharging position. Rotation of locking device within pan for discharging of mixed contents allows discharge process to be intensified after kneading of mixture owing to the fact that locking device remaining in pan after rotation provides guiding device functions apart from other functions. Furthermore, such construction prevents parts of machine contacting with mixture from contamination and damage during discharge process.

EFFECT: increased efficiency and improved operation and maintenance conditions for protecting machine equipment from contamination and damage.

7 cl, 4 dwg

FIELD: confectionery industry, in particular, construction of machines for mixing of dispersions in liquid-liquid system, or liquid-solid system, or liquid-gas system, more particular, for whipping of fruit and milk cocktails, ice cream, multiple-component bulk mixtures.

SUBSTANCE: band mixer for whipping and mixing of liquid and bulk products consists of casing incorporating shaft with spokes on which band-type working blade is fixed. Working blade is made in the form of spiral coil formed as "Moebius sheet". Band working blade is equipped at its one of two edges with bead having height making 10-50% of band width, said bead being arranged at right or obtuse angle relative to band surface. Obtuse angle may range between 91 and 179 deg.

EFFECT: intensified process in all directions and elimination of occurrence of stagnation zones.

2 cl, 1 dwg

FIELD: mechanical engineering, in particular, mechanisms used in food-processing industry.

SUBSTANCE: three-dimensional dough kneading mechanism has reciprocating hydraulic cylinder and dough kneading shovel. Piston with hydraulic cylinder stem is made integral with corner lever making part, in conjunction with column and three-dimensional yoke, of cylindrical kinematic pair (forth class). Three-dimensional yoke is rigidly connected with shovel of dough kneading mechanism and joined to column through spherical kinematic pair (third class).

EFFECT: improved quality of dough mixing and simplified construction of mechanism.

FIELD: mechanical engineering, in particular, mechanisms used in food-processing industry.

SUBSTANCE: three-dimensional dough kneading mechanism has reciprocating hydraulic cylinder and dough kneading shovel. Piston with hydraulic cylinder stem is made integral with corner lever making part, in conjunction with column and three-dimensional yoke, of cylindrical kinematic pair (forth class). Three-dimensional yoke is rigidly connected with shovel of dough kneading mechanism and joined to column through spherical kinematic pair (third class).

EFFECT: improved quality of dough mixing and simplified construction of mechanism.

FIELD: equipment for baking industry, in particular, dough preparing technique.

SUBSTANCE: dough kneading machine has casing, charging and discharge openings, and immovable blades mounted on main rotating shaft. Movable blades are additionally mounted on shaft, with axes of rotation of movable blades extending perpendicular to main rotating shaft. Movable blades are positioned between immovable blades. In lower part of kneading casing there are rigidly fixed fingers which are inserted into gaps between additional movable blades.

EFFECT: simplified construction, reduced production costs, enhanced reliability in operation of apparatus and improved quality of dough produced.

2 dwg

FIELD: food-processing industry, in particular, production of biscuit type confectioneries.

SUBSTANCE: paste aeration apparatus has working tool, working tool shaft, reservoir, compressed air feeding branch pipe, and device for feeding of compressed air to openings. Compressed air feeding branch pipe is positioned on reservoir side surface so that its upper end is arranged above reservoir while its lower end is connected to compressed air feeding device. Said device is formed as circular closed pipe with openings staggered on its surface so that axes of one openings are arranged at an angle of 45 deg to horizontal plane while axes of other openings are arranged at an angle of 90 deg to horizontal plane.

EFFECT: improved quality of aerating paste, improved technological properties of resulting paste, simplified manufacture, maintenance and washing of apparatus.

2 dwg

FIELD: food-processing industry, in particular, production of biscuit type confectioneries.

SUBSTANCE: paste aeration apparatus has working tool, working tool shaft, reservoir, compressed air feeding branch pipe, and device for feeding of compressed air to openings. Compressed air feeding branch pipe is positioned on reservoir side surface so that its upper end is arranged above reservoir while its lower end is connected to compressed air feeding device. Said device is formed as circular closed pipe with openings staggered on its surface so that axes of one openings are arranged at an angle of 45 deg to horizontal plane while axes of other openings are arranged at an angle of 90 deg to horizontal plane.

EFFECT: improved quality of aerating paste, improved technological properties of resulting paste, simplified manufacture, maintenance and washing of apparatus.

2 dwg

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