FORMING OF DOUGH BASED PRODUCT

Abstract: A machine for the automatic forming of dough based product comprising a conveyor belt (11) above which is a reciprocating punch die (13) fitted with a cutter (15) shaped to conform to the perimeter of the desired dough product and beneath which is a rotating disc (18) provided on its upper surface with a plurality of small rollers (21) arranged to form at least one spiral which rollers (21) are adapted to press against the lower side of the conveyor belt (11) when the punch die descends.

Description: The present invention relates to a machine and method for the automatic forming of dough based products, more particularly forming such products with a thick rim. Normally, in the automatic production of pizza, the breads have the same thickness over the whole product. Baking of the pizza covered with a filling results either in the rim being overbaked and too hard because the rim is not covered with the filling or in a satisfactorily baked rim with an insufficiently baked middle area. GB-A-2212756 describes a blocking tool for making pastry products which comprises a central core surrounded by a cutting sleeve shaped to conform to the perimeter of the desired pastry product. We have devised a machine which eliminates this problem by making a thicker rim of the dough based product. Accordingly, the present invention provides a machine for the automatic forming of dough based products comprising a conveyor belt above which is a reciprocating punch die fitted with a cutter shaped to conform to the perimeter of the desired dough product, means for raising and lowering the punch die characterised in that beneath the conveyor belt is a rotating disc provided on its upper surface with a plurality of small rollers arranged to form at least one spiral which rollers are adapted to press against the lower side of the conveyor belt when the punch die descends to cut and press the dough. The conveyor is conveniently an endless belt fitted with drive means enabling intermittent or continuous motion. The cutter of the punch die may be circular when the dough product is desired to be cut into a circular shape. Preferably, the circumference of the punch die is greater then the circumference of the rotating disc by an amount approximately equal to the desired width of the rim of the dough based product. The lower edge of the punch die may advantageously be shaped so that there is an annular channel adjacent to and circumscribed by the cutter roughly conforming to the desired configuration of the rim of the dough based product. The punch die may conveniently be driven by a pneumatic cylinder. The punch die is advantageously provided with one or more vertical air channels through which compressed air may flow downwards as the punch die ascends in order to build up a pressure between the punch die and the pizza in order to help the separation of the pizza from the bottom of the punch die. The rotating disc is preferably continuously rotating. The rotating disc may be located permanently at a statonary position below the punch die or both the rotating disc and the punch die may travel at the same speed and direction as the belt in the same direction as the dough. In the former case the conveyor belt transporting the dough travels intermittently and the punch die descends when the conveyor belt stops. In the latter case the conveyor belt travels continuously. The rollers may be small wheels or ball bearings and generally they are arranged to form from two to six and preferably two to four spirals depending on the size of the rollers. The spirals conveniently extend substantially from the centre towards the edge of the disc. The diameter of the rollers may vary from 0.5 to 8 cm and is conveniently from 1.5 to 3 cm. The rotating disc is positioned so that the rollers may contact and press against the lower side of the conveyor belt when the punch die descends, so that the action of the rollers on the rotating disc, because of the spiral form, sheets the dough from the middle area to build up a thicker rim. The present invention also provides a method for the automatic forming of dough based products comprising transporting a dough sheet along a conveyor belt to a position beneath a reciprocating punch die fitted with a cutter shaped to conform to the perimeter of the desired dough product and above a rotating disc provided on its upper surface with a plurality of small rollers arranged to form at least one spiral whereupon, the punch die first descends to cut the dough and press it and the conveyor belt against the rollers to give a dough based product with a thicker rim and then ascends. The speed of rotation of the rotating disc may be from 50 to 200, preferably from 75 to 175 and especially from 100 to 150 RPM. The duration of the pressing generally varies inversely with the speed of rotation of the disc and may be from 0.5 to 10 seconds, more usually from 1 to 3 seconds. After the cutting and sheeting, the dough may be transported by the conveyor, usually beneath a mandrel with cutting teeth for docking, then to a filling station for covering with a filling such as a sauce and finally to a baking oven. The present invention will now be further illustrated by way of example only with reference to the accompanying drawings in which Figure 1 represents a diagrammatic cross section of the machine looking in the direction of the flow of the dough, Figure 2 represents a diagrammatic top plan view of a machine, and Figure 3 represents a diagrammatic top plan view of a rotating disc. Referring to the drawings, the machine comprises a conveyor frame 10, a conveyor belt 11 which transports a pizza dough sheet 12 having a thickness of 4 mm above which is a punch die 13 provided with air channels 14, a circular cutter 15, a damping ring 16 and driven by a pneumatic cylinder 17. Beneath the conveyor belt 11 is a rotating disc 18 rotating about a centre point 19 on a shaft 20 and provided with rollers 21 having a diameter of 2.5 cms secured to the upper surface of the rotating disc by means of supports 22 and arranged in two spirals, one extending from roller 23 to roller 24 and the other extending from roller 25 to roller 26. Downstream of the punch die and positioned above the conveyor belt are positioned a mandrel with cutting teeth 27, a sauce filling device 28 and a sauce distributor 29. In operation, the conveyor belt 11 carrying the pizza dough sheet 12 travels intermittently. When the conveyor belt stops the punch die 13 and the cutter 15 descend to cut out a circular pizza bread from the dough sheet 12 and to press it close to the belt and the rotating disc 18 rotating at 100 RPM for a period of 2 seconds after which the punch die and cutter ascend and the conveyor restarts. The action of the rollers 21 arranged in two spirals on the rotating disc sheets the dough from the middle region to build up a thicker rim. The damping ring 16 prevents the cutter 15 from cutting the conveyor belt. As the punch die ascends, compressed air flows through the air channels 14 to build up a pressure between the bottom of the punch die and the pizza so that the punch die readily separates from the pizza. The cut and pressed pizza bread now has a ground thickness of 3 mm and a rim of 8 mm thickness. The conveyor then transports the pizza bread beneath the mandrel with cutting teeth 27 (docking) then beneath the sauce filling device 28 and a sauce distributor 29. After baking, the filled pizza is baked evenly all over.

Claims: A machine for the automatic forming of dough based product (12) comprising a conveyor belt (11) above which is a reciprocating punch die (13) fitted with a cutter (15) shaped to conform to the perimeter of the desired dough product, means for raising and lowering the reciprocating punch die (13) characterised in that beneath the conveyor belt (11) is a rotating disc (18) provided on its upper surface with a plurality of small rollers (21) arranged to from at least one spiral which rollers (21) are adapted to press against the lower side of the conveyor belt (11) when the punch die (13) descends to cut and press the dough (12). A machine according to claim 1 wherein the cutter (15) of the punch die (13) is circular. A machine according to claim 1 wherein the punch die (13) is provided with one or more vertical air channels (14) adapted to allow compressed air to flow through downwards as the punch die ascends. A machine according to claim 1 wherein the rotating disc (18) is adapted to rotate continuously. A machine according to claim 1 wherein the rollers (21) are arranged to form from two to four spirals. A machine according to claim 1 wherein the spirals extend substantially from the centre towards the edge of the rotating disc (18). A method for the automatic forming of dough based products (12) comprising transporting a dough sheet (12) along a conveyor belt (11) to a position beneath a reciprocating punch die (13) fitted with a cutter (15) shaped to conform to the perimeter of the desired dough product and above a rotating disc (18) provided on its upper surface with a plurality of small rollers (21) arranged to form at least one spiral whereupon the punch die (13) first descends to cut the dough (12) and press it and the conveyor (11) against the rollers (21) to give a dough based product with a thicker rim and then ascends. A method according to claim 7 wherein the speed of rotation of the rotating disc (18) is from 50 to 200 RPM. A method according to claim 7 wherein the duration of the pressing is from 0.5 to 5 seconds.

Inventors: LARSEN, HANS KURT
Applicants: FRISCO-FINDUS AG
Application year: 1990
Main classification: A21C11
IPC codes: A21C11