会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 74. 发明公开
    • WALZENANORDNUNG MIT EINEM BEWEGBAREN EINLAUFSCHILD
    • 有可移动的入口板辊装置
    • EP2996476A1
    • 2016-03-23
    • EP14723063.5
    • 2014-05-08
    • Haas Food Equipment GmbH
    • HAAS, JohannesHAAS, JosefJIRASCHEK, StefanLAMBAUER, Peter
    • A21C3/02
    • A21C3/025A21C3/02B29B13/00
    • The invention relates to a device for forming a flat, rolled, continuously conveyed dough strip (1). Said device comprises a first roller (2) which is rotationally driven about a first rotational axis (3), a second roller (4) which is rotationally driven about a second rotational axis (5), the rotational direction (6) of the first roller (2) is counter to the rotational direction (7) of the second roller (4) and a roll gap (8) for guiding and for rolling the strip of dough (1) is provided between the first roller (2) and the second roller (4). Said device also comprises a terminating ring (9) which is concentrically arranged on the first roller (2) and which projects from the first roller (2) in the radial direction in order to laterally seal the roll gap (8). Said device also comprises a conveyor device (10) for guiding the strip of dough (1) into the inlet area (11) of the roll gap (8). A moveable inlet shield (12) which is connected to the machine frame (24) by means of a movement device (13) is provided. Said inlet shield (12) can be moved by means of the movement device (13) from an operating position in which the inlet shield laterally seals the inlet area (11) of the roll gap (8), into a maintenance position in which the inlet shield (12) is arranged at a distance from the roll gap (8). A clamping device (14), which moves the inlet shield (12) into the operating position on the second roller (4), is provided.
    • 77. 发明公开
    • Method and apparatus for stretching dough
    • Verfahren und Vorrichtung zum Ausstrecken von Teig。
    • EP0438923A1
    • 1991-07-31
    • EP90314369.1
    • 1990-12-28
    • RHEON AUTOMATIC MACHINERY CO. LTD.
    • Morikawa, MichioHayashi, Torahiko
    • A21C3/02
    • A21C3/02A21C3/025A21C3/027
    • A method for producing a dough sheet (2) having a predetermined width and height from a dough mass (1) of a non-uniform volume, comprising the steps of compressing the mass on a supplying conveyor (3), detecting any change of width of the compressed dough sheet, driving a delivery conveyor (4) provided downstream of the supplying conveyor (3) at a constant speed, while changing the speed of the supplying conveyor (3), and, further, stretching the dough sheet (2) on the delivery conveyor (4), the supplying conveyor (3) being driven based on the data of any detected change in the dough width. Apparatuses are provided to carry out the above method.
    • 一种用于生产具有不均匀体积的面团(1)具有预定宽度和高度的面片(2)的方法,包括以下步骤:在供给输送机(3)上压缩质量块,检测宽度的任何变化 的压缩面片,同时以一定的速度驱动设置在供给输送机(3)下游的输送输送机(4),同时改变供给输送机(3)的速度,并且进一步拉伸面片(2) 在输送输送机(4)上,基于任何检测到的面团宽度变化的数据驱动供给输送机(3)。 提供设备以执行上述方法。
    • 78. 发明公开
    • A method of producing dough
    • Verfahren zur Herstellung von Teig。
    • EP0353036A1
    • 1990-01-31
    • EP89307573.9
    • 1989-07-25
    • RHEON AUTOMATIC MACHINERY CO. LTD.
    • Kageyama, MinoruKobayashi, Mikio
    • A21D6/00A21C3/02
    • A21C3/025A21D6/001
    • A method is provided for producing bread of a good quality from frozen dough. In this method the dough (4) is rested at least five minutes within a temperature range of 0°C to 16°C, before it is stretched. Such a dough rested at such a cool condition can be readily stretched, and the stability of the stretched dough is improved over the prior art. In the stretching step, the dough is stretched while being subjected to vibrations so that the dough can be stretched without imparting pressure exceeding the yield point of its elasticity. Thus during the stretching step the gluten network of the dough is unharmed.
    • 提供了一种用于从冷冻面团生产高质量面包的方法。 在该方法中,面团(4)在拉伸之前在0℃至16℃的温度范围内至少休息5分钟。 在如此凉爽的条件下放置的这种面团可以容易地拉伸,并且拉伸面团的稳定性比现有技术得到改善。 在拉伸步骤中,面团经受振动的同时被拉伸,从而可以在不施加超过其弹性屈服点的压力的情况下拉伸面团。 因此,在拉伸步骤中,面团的麸质网络不受伤害。