Patent GB-425067-A (GB)
Title: Machine for the shaping of dough for making bread and rolls
IPC: A21C3/06
Filed: 1933-12-11
Abstract: 425,067. Moulding dough. WINKLER, F., Villingen, Schwarzwald, Germany. Dec. 11, 1933, Nos. 34842, 34843, 34844, and 34845. Convention dates, Dec. 9, 1932, Feb. 10, 1933, July 21, 1933, and Aug. 23, 1933. [Class 87 (ii)] For shaping dough into loaves and rolls, dough pieces are periodically fed to a machine wherein they are indented along the direction of feed, rolled towards both sides transversely to this direction, the side edges are turned in and pressed, and the dough is then rolled flat and finally rolled up in the direction of feed. In its movement through the machine the dough is supported on an endless belt 2 moving over a table. The belt is periodically operated. The dough is first fed down a slide 21 and between vertical conical rollers 9, a roller 3 and guide-plates 19, on to the belt 2. A counter roller 7 is placed below the roller 3. The rollers 9 and guide-plates 19 are laterally adjustable. The roller 3 may be provided with a central enlargement 31 which indents the dough longitudinally, or a further roller may be provided for this purpose. The dough is then rolled out by rollers 37, 38 moved from the middle of the dough outwards and then back over it in a continuous cycle by levers 35. The rollers 37, 38 are geared to chainwheels 41, 41<1> over which a chain 42 is held so that on movement of the levers 35, the rollers 37, 38 are also rotated. The table whereon the belt 2 is supported may be formed with a central longitudinal rib corresponding to the position of the indentation. After rolling-out the dough piece is moved farther along and underneath a device for turning- in the side edges. This is effected by rollers 66, 67 mounted on bearings 51, 51<1> laterally slidable on shafts 49, 50 and operated by lever and link mechanism. The rollers 66, 67 are rotated during the sliding movement by a chain engaging pinions on the pivots of the rollers. After each turning-in movement, the sliding motion is temporarily stopped by a lost-motion arrangement and during this interval pressure-members 75<1> mounted on thrust-rods 741 are lowered against spring action and pressed on the turned-in parts of the dough. The rollers 66, 67 are positioned at an angle to the direction of feed causing the edges of the turned-in parts to be inclined to one another so that on rolling-up uniformity is ensured. After the turning-in operation, the dough is conveyed under a smoothing-roller 84 which may be adjustable in height. The dough may then be divided into strips by one or more circular knives 86 which may be oiled from a drip-can. The knives may be rotated by the feeding of the dough or may be positively driven. The dough then travels under the rolling-up device. This consists of two rollers 123, 155 and a pressure-bar 147. The roller 123 is carried by jaws 122 loosely mounted on a shaft 101 supported by levers 99, 100, the lever 99 being adapted to be rocked about a pivot 94 through mechanism 98, 96, 95 from a cam 93. Rocking levers 153 are pivoted to the middle of the jaws 122 and carry at one end the roller 155 and at the other rolls 154 adapted to be engaged by projections on arms 143 fixed on the shaft 101. The roller 155 is thus raised by downward movement of the arms 143. The bar 147 is carried by rods 145 spring-mounted on the arms 143. Arcuate members 148 connect the bar 147 to a shaft 150 linked to the pivots of the roller 123 and the bar 147 thus moves in a circular path. The pivots of the roller 123 also carry at one side a toothed wheel 126 engaged in a racked guide 127 pivoted at 128 and at the other side a roller running on a rail. The guide 127 is rocked by a link 133 operated from a cam 129. The shaft 101 is rocked to depress the bar 147 by a link operated from a further cam. The device is first moved down on the dough by rocking the guide 127. The device is then moved through one-third of its longitudinal movement by rocking lever 99 ; simultaneously the rollers 123, 155 are rotated and one-third of the dough is rolled up. The movement stops and the bar 147 is moved down to press the rolled-up dough, the roller 155 being moved up by the lever 153. The roller 155 then springs back and the operation is repeated over a further third. Finally the dough is completely rolled up and delivered from the machine.