SU942646A1 - Method and apparatus for pouring dough into waffer making apparatus - Google Patents

Abstract

In an automatic waffle baking machine the links joining the baking flaps are fitted with an angle which contacts a valve in the dough supply line. This reduces or stops the dough supply momentarily in the centre of the lower flap and ensures that all vapour can escape through vents during the baking process. The device produces a homogeneous baked wafter with no dough wastage and reduced dough feed rates.

Description

The baking of the wafer sheets and the molded wafer sheets is carried out in waffle irons, continuously circulating in the wafer baking machines. The required waffle dough is fed into the waffle makers from the feeding device by means of a fixed dough-filling device.

It is known that in the baking process, pasty particles come out of the waffle irons, due to which considerable dough losses are formed. A device is known with steam strips between the lower and upper parts of the waffle iron, for which losses must be reduced due to the presence in them of channels for the removal of steam with cross sections increasing from the middle to the corners. This should prevent the release of relatively large pasty particles in the critical medium zones of the strips, and the relatively small cross sections of the channels in these places favor the escape of steam, and in general it becomes possible to completely remove gases from the wafer sheet, resulting in reliable filling of the waffle iron corners.

Other devices are also known whose purpose is to reduce the loss of dough and to achieve uniform uniformity of the baked wafer sheet. They also have locking strips in which channels for the removal of steam with the same cross-section pass along the entire length. In another case, it was proposed not to place any channels in the middle zone of the locking strips for the removal of steam.

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The disadvantages of these devices are only the relative achievement of homogeneity of the baked wafer sheet and the still relatively large amount of paste-like particles lost in the baking process and, consequently, an increased consumption of dough.

The purpose of the invention is to eliminate as much as possible the described drawbacks by rational pouring dough, through which it is possible to obtain a homogeneous but baked wafer sheet with reduced dough losses and a relatively small amount of dough.

Claims (3)

The reasons for the drawbacks of the known devices are that, starting from the uniformly carried out pouring of the dough, an attempt was made to remove the steam arising in the baking process, the pressure of which is different in different zones of the waffle iron, through the locking plates placed on the waffle iron or at a different distance from each other. The aim of the invention is to achieve a relatively even distribution of pressure inside the waffle maker, continuously evacuate the steam through the discharge holes uniformly distributed on the strips, reduce the loss of pasty particles, reduce labor costs when removing the baked wafer sheet and, finally, get a uniformly baked waffle sheet. The goal is achieved by making the dough no longer continuously and evenly, but just before approaching the middle of each bottom plate of the waffle iron decreases or completely stops and resumes immediately after passing through the middle, and during the subsequent baking process a uniform pressure occurs a pair which is withdrawn in a known manner through locking strips provided with outlet openings of the same size. For this purpose, one cam is installed at the connecting links of the waffle makers, each of which is connected to a known control valve of the feeding device. The cams on the connecting links of the waffle irons can be rearranged in the longitudinal and transverse directions and, in addition, they can be of different lengths. During the operation of the wafer automat, the cams actuate the control valve of the feeding device and thereby cause the said reduction and cessation of the dough. In order to reduce or stop the dough flow, the cams can be moved along the links of the waffle irons. FIG. Figure 1 shows a part of an endless waffle iron chain with details of a power supply device, top view; in fig. 2 is a section A-A in FIG. one; in fig. 3 shows the node I in FIG. 1 with a reduced dough; in fig. 4 is a top view of the bottom plate of a waffle iron with a layer of dough applied, reduced in accordance with FIG. 3; in fig. 5 shows the node I in FIG. 1 at the discontinued dough; in fig. 6 is a top view of the bottom plate of the waffle irons with a layer of dough applied with an interruption in accordance with FIG. 5. In accordance with FIG. 1 automatic waffle machine from an endless pin of waffle irons 1 with a feeding device, from a control valve 2 and a fixed dough-filling device 3. During the baking process, the waffle dough flows in the form of strips from the dough making device (not shown) through the control valve 2 and then from the fixed dough-filling device 3 on the bottom plate 4 of an open waffle iron. As seen in FIG. 1 and 2, specially designed cams 5 are placed on one side of the connecting waffle-iron units 6. Thanks to the cams 5, the dough is filled in the form of strips corresponding to the midpoint of each bottom plate of the waffle-iron. This is due to the fact that during the circulation of the waffle iron chain 1, one or the other cam 5 in accordance with leads the control valve 2 through the roller 7 and the control lever 8 and the hour of the closed or fully closed position. At the same time, the cams 5 are placed on the connecting links x 6 in such a way that the control valve 2 partially or completely closes just before approaching the middle of the lower plate 4 of the waffle iron, and after the roller 7 passes through one or another cam-5 control valve 2 reopens under the action of the tension spring 9, and as can be seen from fig. 4 and 6, the dough-filling in the form of strips with a decreasing or interrupted amount is achieved. The cams 5 can be repositioned at the connecting links of the x 6 wafers in the longitudinal and transverse directions, along their length, they correspond to one or another type of waffles to be baked. The advantage of the proposed method and device is that when the dough is reduced or stopped in the middle area of the waffle iron bottom plate, there arises (as opposed to the usual, continuous strip filling) uniform formation of steam during baking an important prerequisite for obtaining a uniformly baked wafer sheet is created. There is no need for different outlets on the strips with a variable cross section, thereby simplifying their manufacture. Losses of pasty particles are significantly reduced and the total dough consumption is reduced. This also leads to better removal of uniformly baked wafer sheets from the waffle irons while reducing labor costs. Claim 1. Method of pouring dough into continuously moving waffle makers of waffle machines with a feeding device, control valve and stationary dough-filling device, with which the dough is uniformly poured into a strip on the bottom plates of waffle makers, which are provided with locking strips for steam with there are outlets on them, which are different from the fact that the dough supply is reduced or completely stopped just before approaching the middle of each bottom plate of waffle irons and full Stu is resumed immediately posle.perehoda through the middle, wherein the subsequent baking for this process occurs uniformly vapor pressure, which in known manner is output through the locking tongs strap provided with discharge openings of the same diameter. 2. A device for implementing the method according to claim 1, characterized in that one connecting cam 5 is installed at the connecting links of the wafer x 6, each of which is connected to a known control valve 2 feeding device. 3. The device according to claim 2, characterized in that the cams 5 at the connecting links x 6 of the waffle irons can be rearranged in the longitudinal and transverse directions, and their length they correspond to the type of waffles. It is recognized as an invention according to the results of the examination carried out by the Office for the Invention of the German Democratic Republic. FIG. Fuk.k : with FIG. five If .6