RU2101955C1 - General-purpose dough preparing unit - Google Patents

Abstract

FIELD: sponge and direct dough preparing equipment. SUBSTANCE: unit has auxiliary dough mixing machine connected in parallel with basic material pipe extending from fermentation unit, which is connected with first dough mixing machine. Gates operate in alternation to provide preparing of dough by sponge as well as by direct dough preparing methods on the same unit. EFFECT: increased efficiency, simplified construction and enhanced reliability in operation. 1 dwg

Description

 Known test-preparation units on which dough is kneaded and fermented (ripened). Known constructions of dough preparation units work with continuous or periodic unloading of dough. The dough in the aggregates of the Rabinovich, Khrenov and Jalaganiya systems is unloaded continuously. Units of the Marsakov, Chervyakov and others systems prepare the dough unloaded in batches. In each of these units, only one of the known methods for preparing the dough is used and can be used: steamed or steamed.

 The coupled method is used on the dezher conveyor of the Marsakov system, the Gatilin bunker aggregate, the Khrenov system aggregate, and others.

 The open-ended method of dough preparation is used on batch machines with rolling bowls. A known modification of the XTR unit, in which the unpaired method of preparing the dough is used, but the use of the unpaired method is excluded. (see N.V. Zaitsev. Technological equipment of bakeries. Food industry, M. 1967, S. 195-196, Fig. 108).

 The technological scheme of the uncooked dough preparation method differs from the dough method in that the mixing (kneading) of the ingredients is done once instead of the two required for the dough method.

 Known aggregates include kneading machines with flour metering devices, metering stations for liquid components, fermentation tanks (hoppers, troughs). Some designs provide for the installation of mechanisms for forced mixing of dough or dough: these are dough dispensers and dough blowers.

 The disadvantage of dough preparation units is the inability to use all common methods for preparing dough. This circumstance limits the ability of the enterprise to expand the range of bakery products.

 The task is to develop a constructive scheme of the dough preparation unit, on which both dough and non-dough methods of dough preparation can be used.

 Due to the need to develop the dough in various ways, on the same dough preparation unit, a design of the unit suitable for preparing dough using dough and non-dough methods has been developed.

 The essence of the proposed design of the unit is that in the well-known design of the dough preparation unit XTR some changes have been made that allow changing the scheme of its operation for generating dough using unpaired or unpaired methods. This unit has two dough mixing machines, which are equipped with flour dosing devices, liquid component dosing stations, a fermentation apparatus, special pumps to ensure the transfer of dough or dough from the dough mixing machines to the fermentation apparatus and vice versa. The scheme of the unit allows you to disable individual elements from the process of preparing the test when changing the method of preparing the test. This feature, which distinguishes the proposed unit from other known dough preparation units, allows for the preparation of dough by all known methods.

 The proposed design of the dough preparation unit (see drawing) can work in two modes. The first mode is intended for the preparation of dough in an unpaired way, the second in an unpaired way.

 The coupled method is carried out during operation of the dough mixing machine 1, equipped with a dosing device of flour. Liquid components are fed to this dough mixing machine by dosing station 2. The dough kneaded by machine 1 is fed into the fermentation apparatus 3, for this purpose the dough dispenser can be used if it is not possible to directly connect the outlet of the dough mixing machine 1 with the working chamber of the fermentation apparatus 3. From the fermentation apparatus 3, the dough is transferred to the second dough mixing machine 4, which kneads the dough. When kneading the dough, the flour is fed into the working trough of the dough mixing machine 4 with the dosing device of this machine. Liquid components for kneading the dough are served by the dosing station 5. The kneaded dough from the outlet of the kneading machine 4 enters the elongated screw 6 of the dough blower 7. In this operating mode, the shutter 8 is closed and the shutter 9 installed on the material pipe 10 is open for transferring the dough. The kneaded dough with the screw 6 is fed into the receiving hopper of the dividing section 11.

 When changing the method from dough to doughless preparation of dough on this unit, i.e. when transferring to another operating mode of the unit, some of its mechanisms are turned off. Kneading is done by the dough mixing machine 1, flour for kneading the doughless dough is served by the dosing device of this machine, a complete set of liquid components required for the dough mixing, dosing station 2. When mixing dough (the first mode), less is fed into the dough mixing machine 1 by dosing station 2 number of components. The kneaded dough is fed into the fermentation apparatus 3, where it is fermented as it moves to the bottom hole 12 and passed through the material line (for dough) 13 to the receiving hopper of the dividing compartment 11. In this operating mode, the shutter 8 opens and the shutter 9 closes, the material duct 10 exempt from content. Kneading machine 4, dosing station 5, supercharger dough 7 with screw 6 are turned off and removed from the production process.

 The proposed additional devices to the well-known test preparation unit XTR allow you to apply all known methods of preparing dough on one unit. Installing dampers on the material lines and lengthening the auger of the dough blower allows the unit to be transferred to various operating modes using all known methods of dough preparation. Using one unit to work in two modes allows the company to expand the range of produced bakery products without increasing the production area and the additional cost of acquiring the necessary equipment to produce other types of products.

Claims (1)

 A universal dough preparation unit containing a dosing device, a dough mixing machine and a fermentation device connected in series, characterized in that it is equipped with an additional dough mixing machine with a dosing device connected in parallel to the material pipe leaving the fermentation device with the input material pipe and the discharge discharge screw, moreover, with the material pipe leaving the fermentation apparatus, and the input material line of an additional dough mixer flaps alternately working flaps.