Patent GB-191411724-A (GB)
Title: Improvements in Machines for Moulding Dough.
Inventor: EMBREY LAURENCE
IPC: A21C3/06
Filed: 1914-05-12
Granted: 1915-05-12
Abstract: 11,724. Embrey, L. May 12. [Cognate Application, 16,345/14,] Dough winding and working machines ; rolling- machines.-Relates to the moulding of dough by winding it upon a spindle under tension, as described in Specification 126/14, and comprises (a) timing- mechanism whereby the spindle is withdrawn after the dough has been wound to a predetermined extent, (b) means for forming the clot of dough into a sheet preparatory to winding, and (c) means for retaining the coil of dough axially upon the spindle. (a) The spindle 20, Figs. 1 and 3, preferably of the cross-section shown in Fig. 3, is mounted in a frame 22 pivoted upon a shaft 24 and counterbalanced by a weight &c. 23. A main shaft 28 drives the spindle continuously through gearing 29, 30, 48, 49 and also drives a ratchetwheel 54 through gearing 51, 52. An arm 67 pivoted at 68 to the frame 22 is connected at its other end to a sleeve adapted to move the spindle 20 axially. A timing-cam 53, loosely mounted upon the ratchet shaft 65, carries a pawl 60 normally held out of engagement by a pin 59 engaging a lever 58 connected by a link 56 to the frame 22. The strip of dough is fed to the spindle 20 by a conveyer 5 and is pressed thereon by an endless band 43 carried by a swinging arm 40 ; the band 43 starts the coiling and is then swung aside by the counterweight 44. As the dough is coiled upon the spindle, the spindle and frame 22 rise until the lever 58 clears the pin 59 when the pawl 60, under the influence of a spring 62, engages the ratchet-wheel 54, causing the arm 53 to rotate ; a bar 63 on the cam engages a pin 66 on the arm 67 to withdraw the spindle 20, and a second bar 64 returns the spindle to its operative position ; the cam is also formed with a rise 71 which, through levers 72, 74, rod 75, and arm 77, rocks the shaft 39 carrying the arm 40 and restores the band 43 to its operative position. The gear trains 30, 48, 50 and 51, 52 are so proportioned that a certain predetermined number of twists are imparted to the dough coil prior to its discharge. According to Provisional Specification 16,345/14, timing-mechanism may also be provided to ensure that the spindle is in its correct position to receive the dough, for instance a shield may be attached to the tilting frame to prevent the forward movement of the dough until the spindle is correctly positioned. (b) As shown in Fig. 3, the clot of dough is reduced progressively by rollers 13, 14, driven at a greater surface speed than the band 5. The roller 13 operates above a bridge 15, but a roller 16 balanced by an adjustable weight 19 is provided beneath the roller 14 to control the pressure upon and regulate the thickness of the dough strip. Fig. 6 shows modified means for reducing the dough, comprising rolls 102, 103 of the profiles shown in Fig. 8, and rolls 108, 109, profiled as shown in Fig. 9, the rolls 102, 109 being pressed towards the rolls 103,108 by adjustable counterweights &c. 106,112. The dough sheet is conveyed to the spindle by a band 113 pressed towards the spindle by a weight 116, and pressure is applied to the coil by rolls 119, 120. (c) A disk 80, Fig. 3, retains one end of the. dough coil, the other end being retained by a band 100, Fig. 5, or by disks.