Note: Descriptions are shown in the official language in which they were submitted.
CA 02377848 2008-05-14
2235 PCT
Specification
Dough mixers for producing dough used in preparing foods are known which
utilize the function of one or two screw conveyors, of rotating mixing arms
within
fixed or rotating containers with vertical or angled axis, or of kneading
elements
rotating within a closed housing with a horizontal axis.
The specific level of technology is based on this last type of dough mixer,
which
thus uses the function of mixing elements rotating within a closed casing on a
horizontal axis.
- The US 5,486,049 (apparati for mixing liquid substances) refers to a device
for mixing liquid substances of varying degrees of viscosity. The stirring
element of this device comprises a plurality of rungs that are arranged
between two coaxial disks equidistant from each other and to their
rotational axis.
- The US 4,630,930 (high-speed batch mixer) publishes a method and device
for producing a portion of dough. The device comprises two coaxial
chambers within which there are separate work phases performed by
separate and different mixing or kneading elements. The ingredients for
preparing the dough are introduced from above into the first chamber,
where they are thoroughly mixed and then transported into the second
chamber. In the second chamber they are kneaded by a kneading element
that comprises parallel rungs, which are attached at both ends to
corresponding radial arms that extend at the same angles and rotate about a
common axis. The technical features of the second device requires a
previous thorough mixing in a mixing chamber that is separated from the
kneading chamber; the casing line of the inside casing surface of the
534583_1 12111101
CA 02377848 2001-12-20
mixing chamber and of the kneading chamber have a rotational axis that is
coaxial wlth the rotational axis of the kncading elcment.
The US 5,322,388 {dough znixer} publishes a device for preparing dough
s which comprises a cylindrical chamber with a horizontal axis having in its
upper region an openini;l r charging by free fall the ingredients that are
used for preparing the dough, and in its lower region a closeable opening
for discharging the prepared dough. The operation within the chamber takes
place in the chamber's lower region by using several equidistant agii:ator
blades on the same drive shaft with a rotational axis that is displaceLi but
parallel to the chaniber axis. The kneading chamber ol- this device can be
opened because tlie disk-shaped vertical wall together with the agitator
blades and the wall of the casing surface can be inoved axially to the
second vertical, disk-shaped wall, on which a scraper is located together
-s with the corresponding drive motor.
- There axe other snialler mechanical devices for preparing dough in The
household; generally, they comprise a cylindrical container with a vertical
axis within which one or more agitator blades operate on a single dr=ive
shaft that is attached coaxially to the container axis.
All of these la3own devices are not designed for preparing individtial dough
portions per each work cycle within relativcly sliort periods of time and by
charging with ingredients in individual portions; fiirther, they do not
provide that
2s every individual mixed dough portion that is rolled into a ball and is
ready for
shaping and baking can be discharged without leaving itigredients or dougli
residue
inside the device. The known devices are also not designed to perform a
periodic,
completely automatic sterilization of the kneading chamber and its kneadirtg
elements.
The problem is also known that the charging of the kneading devices with
relative
exact volumetric metering of the flour or flour-like or dust-like
ingredient~;, which
are more or less hydroseopic. Such problems are based on the tendency that
flour-
like material fnnns accumulations or agglomerates inside tho eontainer, thnt
5WB1.l IJiIlUI
CA 02377848 2001-12-20
3
varying the material volume above thc mctcring mechanism strongly affcct.i the
inctering proccss ancl that it is difficult to achieve an even filliug and/or
emptying
of the meterinl; chamber.
The object of the invention is to create a dough nzixcr as described above
that has a
simple and compact design, can be automatically sterilized, has an essentially
cylindrical chamber with horizontal axis in which a kneading element operE,tes
with horizontally rotating axis, due to direct charging of the chamber with f-
re-
metered ingredients per work cycle, to create in a short period of tinic a
portion of
1o dough whicli then is finally discharged as a mixed iudividual portion in
the forin of
a ball and ready-inade for subsequent shaping, garnishing, and baking or deep-
freezing.
To attain the object of the invention, the invention proposes creating a
housing
with an inner chamber that is essentially cylindrical and has in its upper
section,
which corresponds to the charging region for the flour-like and possibly also
liquid
ingredients, as well as in the lower section, which corresponds to the
discharge
region, a surface area that runs parallel to the chamber axis and turils into
tl7e
cliamber casing surface. Within this chamber operates a rotating kneading
element
according to an axis that runs coaxially or parallel to the chamber axis, and
this
element comprises at least one arm formed with one end attached radially to
the
end of a drive shaft, and on the other end of which at least one fixed
bearinl; pin is
attached cantelever with an axis running parallel to the rotational axis of
the drive
shal.'t; a freely turning sleove is placed by means of a recessed hole on top
ci f this
bearing pin with rounded terminal ends on both sides. As an advantageous
feature
are two arms extending radially from the same drive shaft, which are oriented
to
each other longitudinally or are in the same level but are at a certain angle
to each
other, and each of these arms carries a bearing pin with a rotaiing sleeve
placed on
top parallel to the rotational axis, preferably with a different distance to
thc-
rotational axis of the drive stiaft. While these bearing pins, which are
equipped
with rotating sleeves, are in motion, the dough is compressed, rolled and
rolled thin
repeatedly in particular in the lower region of'the chamber with the level
sarface
section that turns into the curved casing surface. If a plurality of these
sleeves are
operatcd, they can have varying outside diameters, oross-soetions, and shapes
v.tqiA~.l IJI UUI
CA 02377848 2001-12-20
4
depending on the consistency of the dough being produced and/or the propcrtics
of
the ingredients and/or the percentage of liquid ingredients. The invention
provides
further for the interchangeability and/or the change in the number of the
sleeves
-nentioned, depending on the properties of the inf;redients and/or the dough
that is
being prepared.
Due to the charging o1'the chamber with dry 17our-like ingredients, the
kne<<4ing
element carries out the work phase with the purpose of homogenizing and
aerating
the dried ingredients by rotating at a relatively high speed in order to
achieve a
1o better thorough mixing of the ingredients thus introduced, and their
preparation for
the subsequent introduction of liquid inl;redients, which ensures that they
are
evenly absor6cd, and the dough aggtomcratc is then crcated with a inarkedly
reduced rotational speed; by further reducing the speed, a mixing and
homogenization of the dough mass is achieved, which then, upon further
reduction
t 5 in rotation speed, is compressed and rolled into hails, which as such are
discharged in part due to gravity by opening the discharge opening in the
region
corresponding to the lower level surface section o!'the chamber.
According to the invention, the individual inner surfaces and surface areas nf
the
20 dough mixer chamber have surface transitions with rounded areas with the
largest
possible radius, including the rotating arms or the sleeves of the kneading
elements, all have rounded forms, and thus the chamber space is free of edges
or
rcccsscs on which dough residue could stick that is not discharged along with
the
individual portion, duo to the process by which the dough is kneaded wnd
rolled
25 into balls. After rolling into balls and discharging. the chamber ancl the
kneading
elements are thus free ol' aily residue from the dough and ingredients. 't'his
form
further allows them to he steritized by means of hot air, tltrough which small
amounts of sticky dough residue are removed in the air current due to the
clrying
process and the application of pressure.
The f-ront surface oi'the chamber, which is across from the second front
surface
from which the drive sliaft for the kiieading element projects, can have a
level,
conical, more or less rounded form that protrudes against the drive shaft,
with its
axis extending cottxially to the rotational axis of the drive shaft or
parailel tc) it
,i081 I t2/I1101
CA 02377848 2001-12-20
preferably In the upper level of the chamber. By mcarts of a distinctivc
conicztl or
nose cone form, the rotating sleeves of the kneading element can roll the
dough
thin even with this shape. According to this invention, fiirther, the housing
wall
that corresponds to this front interior suri-ace with more or less distiuctive
shape
5 ean be replaced by another housing wall, in order to change the volume of
the
chamber by changitig the distance between the front circular surfaces; in this
case,
the sleeves on the kneading element are also replaced by sleeves with the
appropriate longitudinal extension.
It is advantageous that the liquid ingredient(s) for preparing the dough
is/are
introduced through one or more openings in the central region at the front
vvall
across from the wall with the drive shaft.
In terms of the volumetric metering of the dry, flour-like ingredients, the
invention
proposes that a metering device be located in the region of~ the charging
opening
that is equipped e.g., with sliding blades, which essentially comprises a
cykndrical
container with vertical axis for the flour, and this container is equipped
witli a
volumetric metering mechanism at its bottom. According to this invention, the
container has inside in its lower region an annular, funnel-like partition,
angi the
point of a distribution cone extends through the partition's central, circular
opening
so that an annular passageway is free for the flour. The container has at the
bottom
a metering sieve above which beaters move during the rotation of the
disiribution
coi-ie, which is driven by mcans of a vertical central shaft by a motor, in
ordsr to
transport the flour through the metering sieve and through the lioles which
are
positioned equidistant to the rotational axis on the metering disk located
beneath it.
The metering disk is located on the bottom disk, which is connected to the
cylindrical wall of the container and which has au hole in the region of the
charging opening of the dough mixer attached beneath it, through wliich the
17our
falls frcmt the metering holes at the rotating inetering disk and through the
charging
opening into the chamber of the dough mixer.
'I'he invention does not exclude the possibility that the dough mixer,
accordins to
this invention, is fed from a metering device that has features other than
those
.~345h] I 11/11N1
CA 02377848 2001-12-20
6
proposed by the invention, or froni a device which charges with a pr-e-
meas.rred
portion.
"The invention will be explained in more detail below based on a preferable
exemplary embodiment that is represented schematically in the attached
dr<<wings
of a dough mixer according to the invention that is charged uccording to the
invention that prepares individual portions of 130 - 260 g within 10 - 15
seconds,
which is especially suitable for prcparing flat breads or pizzas.
Fig. I shows in cross-section a dough mixer according to tlie invention during
tlze
charging phase, wliich is lirtked to a metering device according to the
invention,
showing a sectional view according to the planc ofsection 1:1 in Fig. 2, which
plane runs through the axis of'the drive shaft of'the metering device.
Is Fig. 2 shows the dough mixer according to the invention and as shown in
Fig. 1
togetlier with a nietering machine in sectioizal view according to the plane
of
section II-1( shown in Fig. 1.
According to this invention, the dough mixer for preparing individual portions
comprises a housing 1 with an iruier chamber and a kneading element 4, 4c, 4d,
containing a charging opening 2a and a discharging opening 3a, ld, with
cnrrespondiitg blades 2, 3. '1'he essentially cylindrical chamber with
horizontal axis
is delintited by a level, circular surf'ace 1 e from which a shaft 12a extends
coaxially, by a circular surface I f corresponding to the af orementioned hut
with a
conical form projecting slightly into the chamber, by two curved surfaces ta
with a
casing line equidistant li=om the chamber axis, by an upper level surface
section lc
that essentially corresponds tr) the region of the charging opening 2a, and by
a
lower level surface section 1 b, wliich is larger than the upper one and
corresponds
to the rebion of the discharging opening ld, 3a.
. f he kneading element comprises an arm 4 which is fastened on its front side
at the
end of the drive shaft 12a that extends into the chamber; at each of the encls
of arm
4 a pin 4c is fastened liaving an axis running parallel to the rotational axis
of' the
drivc shait f 2a, tind a freely tunning 4b sleeve 4d with a roundeil, liemispl-
icrical or
51451i7 I IJl i101
CA 02377848 2001-12-20
7
nose eone-shaped terminai area is placed on cach of pins 4c by means of a
recesscd hole. Arnz 4 of the kneading element is fastened to drive shaft 12a,
off
center relative to the center line of the transverse-extending arm, such that
two pins
4c witli sleeves 4d attached to it turn with varying radius about the
rotationrll axis
of drive shaft 12a, which is driven by the electric motor 12 at varying
rotational
speeds and changing rotation directions.
Charging opening 2a for the introduction 14b of the flour-like ingredients in
the
upper region and discharging opening 3a, I d for the individual portions of
dough
1 o balls in the lower region, are provided witli sliding blades 2, 3, which
for example
are moved 2b, 3b by pneumatic cylinders 2c, 3c without excluding the use of
rotating blades and othcr drives.
Liquid ingredients are charged via a single hole 13 or via specific holes for
each of
the liquid ingredients, which holes are conical and all preferably disposed cn
the
disc-shaped wall 11 in the region within the track of sleeve 4d, which turns
with
smaller radius about shaft 4a. Same hole 13 can be used for blowinb in hot air
to
clean and/or sterilize the chamber and rotating kneading elements 4, 4c, 4d.
The
method for preparing dough with the dough nlixer according to this invention,
has
essentially the following phases:
- Charging 14b with flour- or dust-like ingredients,
- Honiogenization and aeration of thc Ilour- and/or dust-like ingredients,
ti;W iB,l 12111101
CA 02377848 2001-12-20
8
- Charging 13a with liquid ingrcdicnts,
Preparing the dougli,
- Rolling the dough thin,
- Compacting and rollinl; the dough into balls
s - Discharging the individual dough portions
T'ollowing prodtiction of a pre-progrAinmed numher of dough portions and based
on the production intervals, the chamber of the dough mixer is cleaned and
sterilized with hot air.
- Charging 14b witb flour-like and/or dust-like ingrcdients is by frec j:all
through chtsrging opening 2a equipped with sliding blades 2, which is
driven 2b by pneumatic cylinder 2c. "I'he construction and operation ol'the
metering device, in accordance with tlie invention, with discharging
I5 opening 5e, corresponding to charging opening 2a of the dough mixer with
which it is connccted, will be explained later.
- The flour-like and dust-like ingredients are homogenized and aerated by
rotating kneading element 4, 4c, 4d at a relatively high speed (appr(ix.
2,500-3,000 rpm) that creates a(`avorable dispersion of the ingredieats due
to the special i-orm of the chamber and kneading elements, wlierein the
particles of the dry ingredients are prepared for even absorption of the
liquid ingredients foilowint; charging 13a.
- The dough nlixture is prepared by rotating 4a kneading element 4, 4c, 4d at
a lower rotation speed (approx. 950-1,400 rpm); this phase is follov./ed
initially by the formation of little dough clumps, which are then rol (ed
together by the repeated action of rotating 4b :ileeves 4d.
- The dough is then prepared by rotating kneading element 4, 4c, 4d at an
even lower rotation speed (approx. 850-920 rpm); especially in this phase,
the dough is repeatedly and intensely rUlled out and rolled thin by the
turning 4b sleeves 4d, particularly at lower level surface section 1 b. The
i'ormation of a compact, balled togetlzer dough mass follows at an even
5345631 12111i171
CA 02377848 2001-12-20
9
lower rotation speed (approx. 700-820 rpm), thus taking on the forrr., of a
"dough balt" at the cnd of this phase.
- The "dough ball" is discharged by centrifugal force via the rotating
s kneading element and by gravity through discharging opening 3a, which is
opened by activating 3b blade 3 by means of pneumatic cylinder 3c.
Dttring the various work stages, in particular during compacting, rolling ou
t, and
balling together the dough, it can be advantageous to make one or more
chtlnbes in
rotational direction 4a of kneading clement 4, 4c, 4d. Liquid ingredients can
be
charged 13a inore or less in stages and while kneading element 4, 4c, 4d is
rotating. For cleaning andior starilization of the chamber by injecting hot
air, the
cool air of motor 12 that drives 12a the kneading element or the air that is
cliverted
froin the pneumatic system ean be used, the air being heated prior to its
injl!ction
i s into the cliamber.
1'he volumetric metering device for the dry flour-like ingredients according
to the
invention comprises a cylindrical container 5, 5a, 5b with vertical axis, a
distribution cone 7 with beaters 7a, 7b rotating 8a coaxially to ttze
container axis,
atid a metering disk 9 with metering holes 9a on the rim which form the volume
units for creating a total portion of flottr 14 to be charged 14b into the
dough mixer
in order to generate a single portion of dough.
Cylindrical vertical wall 5 is sealed with bottom plate 5b, which provides F,,
seating
Sc for the bottom end of a vertically rotating 8a shaft 8 ttiat is centrally
seated 5d in
cover plate 5a. The upper end of shaft 8, which extends beyond the cover plate
5a,
is equipped with a pulley 8a driven by the belt 8b of a motor I l attaclied to
the
container. Shaft 8 can naturally be driven in other ways and by other sources
of
power. Inside, in the lower region, the container is equipped with an annular,
fututel-like partitioti 6 for directing flour 14 in the direction of the
container axis.
The upper region of a distribution cone 7, which is connected to drive shali
8,
extends through the central opening in partition 6 such that an annular duct
6c
results for llour; beaters 7b that extend down from the cone 6 aiid move cl
asely
above partition 6 cause flour 14 to pass through 14a. Partition 6 and cone 7
prevent
SlqiBl.l 12i111~11
CA 02377848 2001-12-20
l0
variations in the fill level of flour 14 and thus the weight above partition 6
t'rom
having an affect on thc metering mechanism disposed beiieath. This meehanism
comprises metering disk 9 with holes 9a on rim that rotates together
distribution
cone 7 and drive shaft 8; individual holes 9a, which are equidistant to the
axis of
rotation of the disk, represent with their volutne the metering unit for
creating the
charging amount. Above metering disk 9 is a sieve 10 equipped wit11 ducts I Oa
through which the flour is moved through at least one beater 7c which sticks
out
from cone 7, and turns with drive shaft 9, and moves above sieve 10. On the
underside, metering disk 9 lies on top of bottom disk 5h of the container.
Bottom
l o disk 5b has an outflow through hole 5e that corresponds in diameter to
holes 9a on
metering disk 9 or is of a greater dianieter and in the region of the passage
al'these
holes. Practice has shown that the construction describcd hcre allows
volunietrie
metering that is independent of the fill level in the container, tlie moisture
lj-lvel and
other physical properties of the contents, which metering is sufficiently
constant
l s and can be varied by one or more volume units that are determined by
individual
holes 9a on metering disk 9. This feature of the metering device is
fundamental for
achieving homogeneity in the individual dottgh portions, which requires
charging
with calibrated, homogeneous ingredients and attains this above all by
assuring
that the mixture does not put weight on the metering mecllanism in a single!
casing
20 5, 5a, 5 which is fed via a relatively narrow annular duct 6c and, affected
by
simultaneous mixing inotions in the container region above the partition 6and
in
the emptying region of the metering holes 9a aud at the metering disk 9.
Nitturally,
the amount of flour 14, which movcs tluough annular duct 6c, must be at loast
as
great, preferably somewhat greater than the amount which is fed to the dough
21; mixer for the puiPose of maintaining the individual portion of dotigh.
The invention does not exclude the possibility of linking the metering device
according to the invention to a dough mixer or another device that does no~
correspond to the dough mixer according to the invention.
i94 i83.1 12! i UG I
