Dough makeup line for the selective production of different kinds of bread

A dough makeup line for the selective mechanized production of different kinds of bread such as long bread and flat bread, the makeup line including a dough divider, a dough piece rounder, a proofer, and, as part of the proofer, a switchable dough piece delivery device cooperating with two parallel longitudinal dough molding lines equipped with molding stations for different bread shapes, the longitudinal dough molding lines leading to a transverse dough molding line, from where the molded dough pieces are transferred onto baking palettes. Special transfer conveyors are employed in connection with the makeup of thin, large dough pieces.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
The present invention relates to mechanized bakery equipment, and more 
particularly to machinery for the automatic makeup of bread dough into 
dough pieces ready for baking in a continuous operation, the specific 
equipment being readily adaptable for the production of at least two 
different kinds of bread. 
2. Description of the Prior Art 
Bread or bread-like products have historically been by far the most 
important of all food staples. The growing mobility of large segments of 
population from one region to another as well as from country to country 
has brought with it corresponding changes in the bread eating habits of 
local populations. The bread producers, therefore, hve found it to be a 
necessity to offer as many different products as possible. However, this 
desire to offer a variety of bread products conflicts sharply with the 
rising tendency towards mechanization of all bakery operations. Normally, 
mechanization is only then possible and profitable, when one particular 
kind of bread is to be produced on a continuous basis. 
Known mechanized equipment for continuous baking operations is commonly 
arranged in the form of a processing line, particularly in the case of 
dough piece makeup equipment which shapes the dough pieces for baking. 
Such a dough makeup line may include a dough divider at the beginning of 
the line, followed by a dough piece rounder and a fermenting unit or 
proofer from where the dough pieces move to dough piece molding equipment, 
including stretch molding and roll-molding devices and devices for the 
transfer of the molded dough pieces to baking palettes. 
An important prerequisite for this type of dough piece makeup machinery is 
that it is to operate fully automatically and on a continuous basis. It 
follows that equipment which is capable of meeting these requirements is 
normally limited to one particular kind of bread, or, if it is adaptable 
to different kinds of bread, requires an extensive shutdown and 
complicated modifications. 
The different kinds of bread which are to be produced, if an adequate 
variety of breads are to be offered, differ not only in terms of the types 
of flour used, they also call for widely differing weights and shapes. For 
instance, while the general preference in Europe goes to long breads such 
as panned loaves, southern countries have a preference for flat breads, 
for example. 
SUMMARY OF THE INVENTION 
Underlying the present invention is the primary objective of devising an 
improved dough makeup line which is adapted for the selective production 
of several kinds of bread, particularly the selective production of round 
flat bread and of so called "European" bread, in the form of long loaves. 
It is a more specific objective of the present invention to suggest 
equipment for the selective automatic production of so-called barbary 
bread and of so-called taftoun bread, as well as the European bread. The 
equipment is to be so designed that the complete makeup line requires a 
minimum of floor space and that the machinery units are utilized in an 
optimal way. 
The term "barbary bread" refers to a long bread having a height of 
approximately 15 mm and an elongated shape, whereas "taftoun bread" refers 
to a flat bread of approximately 360 mm diameter and some 6 to 7 mm 
thickness. 
A particular source of problems relating to the selective production of 
differently shaped bread lies in the automatic transfer of the molded 
dough pieces onto the baking palettes, particularly in cases where the 
molded dough pieces are of the large flat type, the transfer from a 
conveyor belt to the baking palettes requiring special care, in order to 
avoid the creation of folds in the dough pieces. 
A still further objective of the present invention relates to the transfer 
of the molded dough pieces to the baking palettes in such a way that the 
available space on each palette is utilized optimally, in order to 
optimize the usage of the space inside the baking oven. 
The present invention proposes to attain the above objectives by suggesting 
an improved dough makeup line of the earlier-mentioned type in which the 
fermenting unit or proofer is equipped with a dough piece delivery device 
which is arranged to selectively cooperate with one of several differently 
equipped dough molding lines, the latter being arranged side by side in 
parallel alignment, discharging the partially molded dough pieces onto a 
common transverse dough molding line with one or several rolling stations, 
and leading to a palette loading device which is operated intermittently 
and in synchronism with the main equipment drive of the proofer. This main 
equipment drive includes control devices for the maintenance of a 
synchronous operational cycle for the entire makeup line. 
According to a preferred embodiment of the invention, the dough piece 
delivery device of the proofer includes a conveyor belt leading to a first 
dough piece delivery station, this delivery station being bypassable with 
the aid of a pivotably or otherwise removably arranged second conveyor 
belt leading to a further dough piece delivery station. Each dough piece 
delivery station includes preferably a dough chute over which the dough 
pieces, after leaving the end of the conveyor belt of the delivery device, 
glide onto the conveyor belt of a dough molding line arranged below it and 
moving at right angles to the conveyor belt of the delivery device. 
The fermenting device or proofer, which constitutes the central unit of the 
makeup line and includes the main equipment drive, has a number of 
parallel arranged proofing trains. The dough pockets of each proofing 
train are loaded with dough pieces by means of an automatic loading device 
which is switchable from proofing train to proofing train. 
In a modified embodiment of the invention, the proofer is equipped with 
several aligned proofing trains which are arranged in succession and 
cooperate in series with one another. In this case, the automatic loading 
device delivers all dough pieces to the pockets of the first proofing 
train, an automatic transfer of the dough pieces to the second and 
subsequent proofing trains taking place inside the proofer itself. 
It is a characteristic suggestion of the present invention that one of the 
longitudinal dough molding lines be equipped for the makeup of European 
bread and for the makeup of barbary bread. Such a molding line includes a 
pressure table and, behind the latter, a stretch molder in the form of a 
counter-travelling belt. The stretch molder may be equipped to operate 
both as a pressure table and as a counter-travelling belt. 
A second longitudinal dough molding line, arranged parallel to the 
first-mentioned line for long bread, is equipped for the molding of flat 
bread. For this purpose, the molding line includes a rolling station. The 
transfer of the flattened dough pieces from this molding line to a 
subsequent transversely arranged dough molding line requires a special 
transfer device between the two lines. 
The transversely oriented dough molding line is thus equipped to 
selectively cooperate with the one or the other of at least two parallel 
longitudinal dough molding lines. Along the length of the transverse dough 
molding line are arranged several additional rolling stations which can be 
rendered inoperative, depending on the particular dough molding 
requirements. The selectively operable rolling stations along this line 
make it possible to process both dough pieces for European long bread and 
dough pieces for barbary bread, using a height-adjustable grooved roller. 
At the discharge end of the transverse dough molding line is arranged 
another transfer device by means of which the molded dough pieces are 
deposited onto suitable baking palettes. 
The preferred embodiment of the invention further includes, as part of the 
main equipment drive which is associated with the proofing unit, suitable 
drive transmission shafts, including universal joints and chain drives, 
for the operation of the dough molding lines and of the dough piece 
transfer devices, including, if necessary, a reciprocating palette loading 
device. 
All component units of the dough makeup line thus cooperate with each other 
in synchronism. Where the dough pieces pass through a rolling station on a 
molding line, the conveyor sections ahead and behind the rolling station 
are driven with different speeds, the speed of the departing conveyor 
being preferably approximately 50 percent higher than the speed of the 
arriving conveyor. 
The transfer of large thin dough pieces from the last dough molding line to 
the baking palettes requires a transfer device which includes special 
means for moving each baking palette underneath the discharging conveyor, 
the palette being moved either manually by an operator, or automatically 
by means of a reciprocating chain conveyor. In the latter case, the chain 
conveyor includes a disengageable forward drive which operates in 
synchronism with the conveyor of the transverse dough molding line and a 
reverse drive which, during the time in which the forward drive is 
disengaged, moves the baking palette under the conveyor of the dough 
molding line. The movements of the chain conveyor for the baking palettes 
are adjustable, preferable by means of an adjustable control cam and 
cooperating end switches, so that one or more dough pieces can be 
deposited onto the baking palette, depending on the dimensions of the 
dough pieces. 
Thus, while it may be desirable to use separate baking palettes for taftoun 
bread, because of its large diameter (360 mm) a single baking palette may 
carry two or more dough pieces for other kinds of bread which require less 
space on the palette. For this purpose, the reciprocating chain conveyor 
may be arranged to move forwardly in successive steps. However, since the 
spacing of the dough pieces on the dough molding conveyor is in most cases 
much greater than the optimal spacing which one would want to have on a 
baking palette, the movement of the chain conveyor of the transfer device 
is preferably set to execute a so-called pilgrim step, backing up a short 
distance after every advancing step. 
In an alternative embodiment of the aforementioned transfer device, the 
chain conveyor for the baking palettes has a drive which includes an 
escape mechanism, for instance an escape disc, which, at the end of each 
forward movement, releases the drive connection, whereupon the chain 
conveyor is backed up a short distance through the action of a return 
spring. The length of this back-up motion is adjustable by means of 
adjustable stops.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 
Referring to FIG. 1 of the drawing, there is shown a schematic elevational 
view of a mechanized dough makeup line for the selective production of 
different kinds of bread in accordance with the present invention. This 
makeup line includes, in succession, a dough divider 22 receiving mixed 
fermented dough through its funnel 23, the dough coming for example from a 
dough mixing machine and being transported by means of a lift-tipper or 
the like. The dough divider has a dough piece discharge at 24, where the 
cut dough pieces are transferred to a belt rounder 25. The dough pieces, 
after having been worked through the belt rounder 25, enter the automatic 
loading device of a central fermenting unit or proofer 3, where the dough 
pieces are deposited one by one into a large number of dough pockets 
moving slowly through the proofer on one or several proofing trains. 
The proofer 3 represents the central unit of the automatic dough makeup 
line of the invention. Its loading device 26 may be of a known type, using 
a tiltable conveyor belt with a microswitch at its discharge end which, at 
the arrival of a dough piece near the discharge end, stops the motion of 
the conveyor belt. As soon as an empty dough pocket of the proofer arrives 
underneath the tiltable conveyor belt, it activates a tilting motion of 
the conveyor belt, with the result that the dough piece is transferred 
into the empty dough pocket over a suitable chute. The removal of the 
particular dough piece from the microswitch causes the conveyor belt to 
resume its movement and to advance another dough piece to the discharge 
side. 
The dough pocket trains 3' of the proofer may be arranged either in 
parallel or in series to one another, the automatic loading device 26 
being adapted accordingly. In the case of a parallel arrangement of the 
proofing trains 31', the loading device 26 includes a mechanism for the 
selective deposition of dough pieces to each of the several proofing 
trains, each dough piece remaining in its respective dough pocket 3" 
during its entire stay inside the proofer. In a series-type arrangement of 
the proofing trains, on the other hand, all the dough pieces are initially 
loaded into the pockets of the first proofing train. After travelling the 
length of the first proofing train, the dough pieces are transferred to a 
second proofing train, and later to each subsequent proofing train. These 
transfers take place inside the proofer itself. Although the proofing 
trains are thus operating in series as far as their loading and discharge 
is concerned, they are preferably arranged parallel and side by side 
inside the proofer. 
The proofing time required for the makeup of barbary bread, taftoun bread 
and European bread is approximately 13 minutes. The weight of the 
corresponding dough pieces varies between 250 and 1200 grams. The proofing 
unit described in connection with this invention is preferably designed to 
process 1000 dough pieces per hour. Such a proofer would therefore have to 
have in excess of 200 dough pockets 3" on its proofing trains. 
As can best be seen in FIGS. 2, 2 a and 3, the proofer 3 is equipped with a 
special dough piece delivery device 4, capable of guiding the proofed 
dough pieces to the one or the other of two longitudinal dough molding 
lines 1 and 2 which are arranged side by side in parallel alignment. A 
third, transversely oriented dough molding line 7 is designed to receive 
the partially molded dough pieces from either of the two longitudinal 
dough molding lines. A loading device for baking palettes, arranged at the 
discharge end of the third dough molding line, receives the fully molded 
dough pieces through the action of an intermediate transfer device, the 
operation of the palette loading device and dough piece transfer device 
being described in greater detail further below. 
As can be seen in FIG. 2a, the dough piece delivery device 4 of the proofer 
3 consists essentially of a horizontal conveyor belt 9, leading to a first 
dough piece delivery station 10 on the longitudinal dough molding line 2, 
and a second pivotable or otherwise disengageable conveyor belt 12 which, 
in its operating position, cooperates with the conveyor belt 9 in such a 
way that the dough pieces bypass the first dough piece delivery station 10 
and move on to a dough piece delivery station 11 on the longitudinal dough 
molding line 1. Each dough piece delivery station features a dough chute 
13 or 14, respectively, over which the discharged dough pieces slide onto 
a conveyor belt of the particular dough molding line 1 or 2, depending on 
the setting of the conveyor belt 12. The two longitudinal dough molding 
lines 1 and 2 have horizontal conveyor belts 15 and 16, respectively, 
which move at right angles to the belts of the dough piece delivery device 
4. The latter is thus quickly and conveniently switchable for delivery of 
the dough pieces to one or the other of the two longitudinal dough molding 
lines. 
For instance, if the equipment is to be used for the makeup of barbary 
bread, the switchable conveyor belt 12 is moved into its operating 
position, so that the dough pieces bypass the first dough chute 13 above 
the delivery station 10 of the molding line 2, being discharged instead at 
the delivery station 11 of molding line 1. At the starting point of the 
dough molding line 1 is arranged a flour dusting device 27 applying flour 
to the conveyor belt 15 at the place where the dough pieces come to rest, 
as they slide down the dough chute 14. Along the path of the dough molding 
line 1 are arranged two molding units 28 and 17 which are designed to work 
the rounded, proofed dough pieces into the oblong shape required for long 
bread. One such dough piece is indicated at 29. The first molding unit 28 
is preferably of the pressure plate type, and the second molding unit 17 
is preferably a stretch-molding unit which has a counter-travelling belt 
17'. Additionally, this second unit may also be equipped with pressure 
plates. 
After arriving at the end of the dough molding line 1, the partially molded 
dough pieces 29 are transferred to the transversely oriented dough molding 
line 7, whose take-up end is positioned underneath the discharge end of 
the longitudinal dough molding line 1. A flour dusting device 30 again 
deposits flour under the transferred dough pieces. 
Along the path of the transverse dough molding line 7 are arranged several 
dough piece rolling stations, a first rolling station being shown at 31, 
additional rolling stations being shown at 5 and 6. The gap of these 
rolling stations is preferably adjustable. The rolling station 6 shows a 
specially shaped upper roller, having annular grooves and ridges for the 
impression of longitudinal grooves into the dough pieces. A grooved, 
molded dough piece for barbary bread is shown at 32 in FIG. 2. 
Just outside the discharge end of the transverse dough molding line 7 is 
arranged a palette loading device 8 which holds a number of baking 
palettes 33 onto which the molded dough pieces are to be deposited. In the 
case of barbary bread, for example, it may be desirable to arrange two 
dough pieces on each baking palette, as is shown in FIG. 2. This procedure 
requires means for moving each baking palette into a first loading 
position in which it receives a first dough piece and into a second 
loading position for the second dough piece. These positioning means may 
be of the mechanical type, or the baking palettes may be positioned 
manually by an operator. 
While FIG. 3 shows the same dough piece makeup line as FIG. 2, the 
illustrated molding of dough pieces on the longitudinal dough molding line 
2 indicates that the switchable conveyor belt 12 of the dough piece 
deliver device 4 has been moved away from the delivery conveyor belt 9 of 
the proofer 3 (dotted position in FIG. 2a). It follows that the dough 
pieces now leave the proofer over the dough chute 13 which leads to the 
dough piece delivery station 10 on that dough molding line 2 which is 
designed for the production of flat bread such as taftoun bread, for 
example. For this purpose, the dough molding line 2 is equipped with a 
rolling station 18 in which the previously round dough pieces are 
flattened into oblong flat cakes. In order to finally obtain taftoun 
bread, which has a diameter of approximately 360 mm, these intermediate 
oblong dough pieces must have a major axis in excess of 360 mm. 
The long thin flat-cake dough pieces present some problems in the transfer 
from the longitudinal dough molding line 2 to the transversely running 
third dough molding line 7. To avoid the creation of folds on the thin 
dough pieces, it is therefore necessary to operate the equipment 
intermittently and to provide at the intersection between the two dough 
molding lines a special dough piece transfer belt 34. This transfer belt, 
while holding a flattened dough piece above the place where it is to be 
deposited onto the transverse dough molding line, executes a retracting 
motion with its end roller on the delivery side, thereby retracting the 
transfer belt from underneath the dough piece, as the latter is gently 
lowered to the transverse conveyor belt. The flat dough pieces then move 
along the transverse conveyor belt, where they pass through the rolling 
station 5 which gives them a generally circular outline of 360 mm 
diameter, the previously longer major axis for the oblong dough pieces 
being correspondingly shortened by this rolling operation. Such a circular 
finished dough piece is shown at 35 in FIG. 3. 
The large diameter of the flat dough pieces obtained with the equipment 
setting of FIG. 3 limits the capacity of the baking palettes 33 to just 
one dough piece per palette. The safe transfer of the finished dough 
pieces 35 to the baking palettes 33 again requires a special dough piece 
transfer device, in order to prevent tearing or folding of the extremely 
thin dough pieces. Such a dough piece transfer device is described in more 
detail further below, in connection with a second embodiment of the 
invention which is shown in FIGS. 4 and 5. 
In FIGS. 4 and 5 is illustrated an embodiment of the invention which, like 
the first-described embodiment, has two selectively engageable 
longitudinal dough molding lines for the makeup of either a small flat 
bread or of so-called European bread. Referring to the plan view 
illustration of FIG. 4, the makeup line begins with a dough divider 22 
which is followed by a rotary rounder 36, from where the rounded dough 
pieces are fed to the automatic loading device 26 of a proofer 3. The 
proofer 3 is again equipped with a selectively switchable dough piece 
delivery device 4, discharging the proofed dough pieces to the one or the 
other of two longitudinal dough molding lines 1 and 2. In this case, the 
dough molding line 1 is equipped for the simultaneous makeup of two rows 
of dough pieces which are flattened to become small flat bread. The dough 
molding line 2 consists essentially of a stretch molder 37 for the makeup 
of European bread. The molded dough pieces reach the dough piece delivery 
station 38 in a single row, after passing through the stretch molder 37. 
In the dough molding line 1 of FIG. 4 is arranged a rolling station 41, two 
rows of dough pieces being fed to the rolling station on a conveyor belt 
39, while another conveyor belt 40 carries the flattened dough pieces to 
the transverse dough molding line 7. The rolling action in the rolling 
station 41, by increasing the surface area of the dough pieces, also 
increases the speed with which the flattened pieces leave the rollers of 
the rolling station 41. It therefore becomes necessary, in order to avoid 
the creation of folds in the flattened dough pieces, to operate the second 
conveyor belt 40 at a higher speed than the first conveyor belt 39. 
Ideally, the ratio between the two conveyor belt speeds is 2 to 3, meaning 
that the conveyor belt 40 moves 50 percent faster than the conveyor belt 
39. 
It follows from this increase in the conveying speed of the dough pieces 
that their spacing is correspondingly increased by 50 percent over the 
spacing at which the dough pieces are deposited on the first conveyor belt 
39. The greater spacing between successive dough pieces, however, 
represents a disadvantage, especially where two or more rows of dough 
pieces are to be placed on a single baking palette. The spacing between 
dough pieces on the baking palettes should obviously be as close as 
possible, in order to make the best use of the oven space available. 
The present invention offers a convenient way to change the spacing between 
the dough pieces, by suggesting the arrangement of a special transfer 
device at the end of the first dough molding line 1 which deposits the 
flattened dough pieces on the transverse dough molding line 7 in such a 
way that the dough piece spacing is reduced to the desired distance. The 
operation of this transfer device will be explained in more detail with 
reference to FIG. 5. 
In FIG. 5 is shown schematically a longitudinal view of the first dough 
molding line of FIG. 4, extending between the proofer 3 and the transverse 
dough molding line 7. As can be seen in FIG. 5, the transfer device 42 
consists essentially of a conveyor belt receiving the flattened dough 
pieces from the dough molding line and reaching over the conveyor belt of 
the transverse dough molding line 7. The transfer device 42 operates as 
follows: As soon as the first pair of flattened dough pieces reaches a 
position just above the place where they are to be deposited on the 
transverse conveyor belt underneath, the transfer conveyor belt is stopped 
and the end roller 42.degree. of the transfer device is retracted, while 
the conveyor belt is held taut by three pickup rollers. The transfer 
conveyor belt is thus moved away from under the first pair of dough 
pieces, which are thereby gently deposited onto the conveyor belt of the 
transverse line 7. 
A second pair of flattened dough pieces is similarly deposited by the 
movable transfer conveyor belt alongside the first-deposited dough pieces, 
but, before doing so, the transfer conveyor belt is advanced a distance 
which corresponds to the desired reduction in spacing between the two 
pairs of dough pieces. Following the transfer of the two pairs of dough 
pieces, the conveyors of both dough molding lines resume their movements, 
processing two more pairs of dough pieces. 
While moving along the transverse dough molding line 7, the dough pieces 43 
are further flattened, as they pass through the rolling station 5. This 
flattening action agains makes it necessary for the conveyor belt 44 
behind the rolling station to move at a higher speed than the conveyor 
belt 43 ahead of the rolling station. The difference in conveying speeds 
is again prefereably a 50-pecent increase, resulting in a corresponding 
increase in the spacing between the flattened dough pieces on the conveyor 
belt 44 (FIG. 4). It follows that, in order to achieve the desired optimal 
spacing of the dough pieces on the baking palettes, it is necessary to 
arrange another transfer device at the end of the transverse line 7 which 
is capable of changing the transverse spacing between successive pairs of 
dough pieces. Such a transfer device is shown in FIG. 6, where the 
transverse dough molding line 7 of FIG. 4 is illustrated schematically. 
The transfer device which deposits the flattened dough pieces on the baking 
palettes 33 is assoicated with a chain conveyor 35 which is arranged 
underneath the belt conveyor 44 and in horizontal alignment with the 
palette loading device 8. The chain conveyor 45 is reversible in its 
movement and includes for this purpose an electrically controlled clutch 
48 connecting it to the forward drive 47 which drives the rolling station 
5 and the conveyors 43 and 44. A reverse drive 46 with a free-wheeling 
clutch 49 provides the reverse movement for the chain conveyor 45. An 
empty baking palette 33 is first retracted underneath the transfer 
conveyor 44, using either the chain conveyor 45 or a manual operation of 
an attendant. The transfer of the first pair of dough pieces takes place 
as the transfer conveyor belt 44 and the palette underneath it move at 
identical speeds in the same direction, thereby gently deposting two dough 
pieces in the first position on the palette 33. An immediate continuation 
of this movement of the two conveyors would cause the second pair of dough 
pieces to be deposited on the palette with the same spacing they have on 
the transfer conveyor belt 44. In order to reduce this spacing by the 
amount desired, it is therefore necessary that the baking palette 33 
execute a back-up motion before the second pair of dough pieces is 
deposited on it. This back-up motion is produced by the operation of the 
reverse drive 46 and its electric clutch 48. These transfer operations are 
repeated until the baking palette 33 is completely loaded with dough 
pieces, whereupon it is removed sideways by the palette loading device 8 
and a new palette is inserted on the chain conveyor underneath the 
transfer device 44. The displacement distance of the chain conveyor 45 for 
the baking palette is preferably adjustable, in order to accommodate the 
differences in size and spacing of the various dough piece shapes. 
As an alternative to the two drives for the chain conveyor 45 which are 
shown in FIG. 6, it is also possible to provide the desired pilgrim-step 
motion of the chain conveyor by means of an indexing device, using, for 
example, a Geneva drive to intermittently advance the transfer conveyor 
belt 44 and the chain conveyor 45, while a return spring executes the 
back-up motion of the chain conveyor between movement cycles. The length 
of the spring-actuated back-up movement is conveniently adjustabel by 
means of an adjustable stop. 
It should be understood that the first-described embodiment of the 
invention, as illustrated in FIGS. 1-3, uses a similar dough piece 
transfer action between the longitudinal dough molding lines and the 
transverse dough molding line, on the one hand, and between the transverse 
dough molding line and the baking palette, on the other hand. In this 
case, however, there is no need for a change in the spacing between 
successive dough pieces, since only one dough piece is put on each baking 
palette in the case of large flat bread such as taftoun bread, and two 
dough pieces are placed side by side in the case of some long breads such 
as barbary bread. 
The present invention thus makes it possible to produce a variety of 
different bread shapes on one makeup line, using a minimum of equipment 
components and floor space. The makeup line is readily and quickly 
convertible from one kind of bread to another. The proposed equipment 
further includes means for effecting the loading of baking palettes with 
an optimal spacing between multiple rows of dough pieces, the equipment 
having the necessary adjustability which makes such optimal settings 
possible. 
It should be understood, of course, that the foregoing disclosure describes 
only preferred embodiments of the invention and that it is intended to 
cover all changes and modifications of these examples of the invention 
which fall within the scope of the appended claims.