GB2276845A

GB2276845A - Continuous croissant-shaping machine

Info

Publication number: GB2276845A
Application number: GB9307403A
Authority: GB
Inventors: Soriano Angel Lozano
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-04-08
Filing date: 1993-04-08
Publication date: 1994-10-12
Also published as: GB9307403D0

Abstract

The machine incorporates a set of conveyor belts (3) on each of which a rolled strip of dough (2) is placed to be cut by a culling assembly associated with a carriage (4) to give isosceles triangle portions (7); in addition to the stepped cuts giving this shape, there is a knife which makes a right-angle cut in the base so that subsequent components (25) can stretch said portions (7) as they move along the conveyor belts (3), prior to being widened by elements (26) which open said portion (7) at cut (19), folding the edges, before delivery to standard rolling and folding systems which shape the half-moon pieces (7') of the croissants themselves. The portions (7) are formed by repeatedly culling the strip (2) along oblique lines (6) at alternatively equal but opposite angles. In the preferred embodiment the cut triangles are turned through 90 DEG so that the edge having the cut (19) faces downstream of the machine. <IMAGE>

Description

IMPROVEMENTS TO CONTINUOUS CROISSANT-SHAPING MACHINES DESCRIPTION SUBJECT OF THE INVENTION The invention refers to improvements made to continuous machines for the shaping of croissants which use a drawn, rolled mass, cut into longitudinal strips. Said improvements refer to the means for cutting triangular portions from which the croissants are formed, as well as to the means of spreading, widening, rolling and finally folding the ends or tips of the shaped piece so placing it eventually in a hold or wait state, in freezing stores, for example, prior to going to the baking phase in the oven.

STATE OF THE ART Spanish Models of Utility nos. 292,209, 8902389 and 9000128, and letters patent no. 9201047, all held by the same applicant and inventor, refer to means associated with the preparation of croissants in order to provide maximum yield with minimum human intervention.

In this connection, model of utility no. 292.209 puts forward a machine which rolls and folds the ends of the piece once the prepared dough is rolled.

The rolling and subsequent folding of the croissant is perhaps one of the most fatiguing manual operations in the confectioner's craft. It has been demonstrated that a skilled and swift specialist using a cut, prepared pastry dough, can make a maximum or seven or eight croissants per minute, about five hundred per hour. But such an operation cannot be sustained because of muscular and mental fatigue as the hands become stiff and the posture affects the muscles and vertebrae of the back and neck.

Such production by craftsmen is uneconomical because of the very limited yields, so that other production and marketing procedures must be developed.

In this sense, apart from the abovementioned model of utility, no. 292,209, Spanish models of utility nos. 8902389 and 9000128 claim not just devices for rolling and folding the pieces for making the croissant, but also for cutting and shaping the pieces of dough from triangular portions, all in simulation of the craftsman's procedure.

In the same applicant's Spanish invention, no.

9201047, as already stated, a croissant shaping unit is finally put forward where the tips are folded, so automating the whole operation as from the making of the pastry dough, in practice reaching sustained production in excess of two thousand articles per hour, with the same output and continuous quality, without fatigue and flaws, and with the additional benefit that four persons can do other work, improving systems, such as transport and packing, so as to make the product more accessible on the market.

In all the aforesaid models of utility and patents, the croissants are obtained from a single strip of drawn and rolled dough.

DESCRIPTION OF THE INVENTION The machine put forward is based on resources constituting improvements to known systems, designed simultaneously to make or shape croissants from a number of strips of drawn, rolled dough, using an installation with at least four operative units able to attain output of 3500 articles per unit, approximately 14,000 per hour, with just two operators, offering an end product which is highly competitive not just in quality, similar to that made by craftsmen, but also with optimal yield and uniformity of output, in insuperable hygiene conditions.

More specifically, the machine in the invention is made on a bedplate formed from a series of conveyor belts, four in number, which move lengthwise, each with a strip of drawn, rolled dough: these strips are first separated and directed independently to the conveyor belts. Over said belts, in the first instance, there is an articulated cutting system, in which two oblique blades operate alternately to cut portions of dough in the form of an isosceles triangle: said cutting devices have elements which position the portions as they are cut so that the apex of smallest angle faces in the opposite direction to the movement of the belt.

In this first zone, there are also devices to partly cut the triangular piece at right angles to the side opposite the apex or angle referred to above.

Following these devices for cutting and positioning the triangular portions, there are components which sprinkle them with flour in order to make subsequent operations easier, and to move them to a stretching zone where fastermoving belts stretch the portions.

Devices are also included to broaden the triangles, widening or opening them from the cut in the base, slightly curving the sides, before moving to the roller after passing through spray devices and selective components to fill or coat the portion which is to form the croissant.

As already pointed out, the rolling, using filling material which may be a solid or paste, and the coating operations are done with standard resources, such as a roller mat: and the tips are folded by, for example, a system of arms and mould plugs which is already known to the state of the art.

DESCRIPTION OF THE DRAWINGS To complete this description, and to aid in a better understanding of the characteristics of the invention, these Specifications are accompanied, as an integral part hereof, by a set of drawings which, by way of illustration and without limitation, show the following: Figure 1 shows a face view of the complete installation of what might be considered a continuous croissant-shaping machine with the improvements in this invention, and including the area where the four rolled dough strips are separated and guided on to their conveyor belts.

Figure 2 shows a side elevation of the part of the installation or machine with the improvements in the invention.

Figure 3 is a face view of the part of the installation or machine in the previous figure, showing in greater detail the different elements and devices included in said machine or installation.

Figure 4 is a detail of a cutting assembly forming part of the machine of the invention as shown in the previous figures.

Figure 5 is a detail of a face view from under the cutter shown in the previous figure.

Figure 6, finally, shows a side elevation detail, with part of the widening assembly in cross-section.

A PREFERENTIAL DESIGN OF THE INVENTION In said figures, and with particular reference to figure 1, a roller (1) is shown into which a previously drawn and rolled pastry dough is fed, and which is cut lengthwise to form a series of strips (2) which are separated and directed on to conveyor belts in the machine or installation as such. A cutting system (5) is included in the input to the dough belts (2) of the installation, comprising a carriage (4) so that the cutting system or assembly operates simultaneously on each of the belts (2) to make oblique cuts (6) as explained below to give isosceles triangular portions (7) which will eventually form the croissant as such.

The strips (2) are exactly as wide as the height of the triangle corresponding to the outline of each portion (7).

Said cutting assembly or system (5) is, as already pointed out, fitted on a carriage (4) which is moved forward and backward by an oscillating arm (8) or any other standard system so that said carriage moves toward the strip of dough (2) moved by the endless belt (3), placing the cutters so that they operate at the precise moment and in the manner required: said carriage (4) has a motor controlled by a "resolver", being a type of number control which, in combination with a microprocessor, makes controlled movements, as also described below.

The output shaft of said motor has two twin pulleys (9) which, through belts (10), drive another pair of pulleys (11) which are also double and coaxial, and these operate pulleys (13) through belts (12). All these pulleys are toothed, as are the belts, so that the movement is transmitted precisely in exact 90" steps and in repeated cycles controlled by the resolver and microprocessor.

The cutting assembly is made up fundamentally of a plate (14) which carries two knives (15) and (16) arranged obliquely, i.e. convergently, and an axial knife (18) which makes a cut (19) in the base of the triangle or portion (7) of dough: as a result, said base where the cut (19) is made at right angles is formed alternately by one side of the strip (2) since knives (15) and (16) cut this strip (2) diagonally. Said knives (15) and (16) operate alternately, so that a quarter turn is necessary along one side to make the cut and move the portion forward so as to place the cut portion (7), as it makes another quarter turn, on to the conveyor belt (8).

The blade-holder plate (14) incorporates spikes (20) which, during cutting, stick into the portion (7) so that when the plate (14) is raised, the spikes lift the piece (7) enabling it to be moved, secured and finally returned to the appropriate position on its conveyor belt (3).

Thus the carriage (4) moves in search of the belt (2) as the knife-holder plate (14) turns, cutting alternately with knife (15) or (16), the cutting being stepped. In this way, the front edge (6) of the strips of dough (2) as shown in figure 3 is always of an oblique outline so that, with the alternating action of the knives, the necessary isosceles triangle is obtained.

With the resolver, the movement sequence is a turn from 0 to 90 , then from 90" to 1800, returning from 1800 to 90" and, finally, from 90" to 0 , this cycle being repeated indefinitely.

The spikes (20) pass through openings (21) in an extractor plate (22) which is secured in place by columns as the air-operated plate (14) rises and falls. Thus, when said plate (14) drops, it pushes the knives and spikes through the extractor plate (22), acting on the corresponding dough or portion (7).

On the other hand, as the assembly rises, it enables the piece of dough (7) to be turned and moved, and withdraws the plate (14) from the extractor plate (22) so that said extractor plate (22) places the portion of dough (7) in the correct position on the conveyor belt (3) where it is operated on by the stretching line described below.

Before the portions (7) reach this stretching zone, they are sprinkled with flour from an overhead device (24) made up of flour sprinklers for this operation and which make it possible to lengthen and widen the portions (7).

The stretching facility is made up of a series of endless belts (25) which run at speeds that are faster by steps than that of the conveyor belts (3) so that the dough portions are stretched (7). This is followed by a widening device (26) designed to open the base of the triangle (7) at the cut (19) so as to form a "V" shape as shown in figure 3.

The widening unit (26) is fitted on a carriage (27) which moves in search of the portion (7), taking it at each of its base apices, stretching, opening and folding it so as to give the already mentioned stretched piece, retaining its triangular shape, open at the cut (19) and with the sides slightly curved in concave form. Once these operations are completed, said widening device releases the portion (7) and returns to pick up another.

Said widener carriage (27) comprises a pair of pincerholders (28) for each conveyor belt (3), which move in rigid guides at right angles to the work plane of the conveyor belts (3); said pincer-holders (28) have a nut in which a bushing (29) operates with one sector (30) with a right-hand thread and another (31) with a left-hand thread. When the bushing (29) is turned by the motor, controlled by its microprocessor with the aid of a decoder, the pincer-holders (28) move back or forward depending on the direction of drive of their motor. Each pincer-holder (28) ends in a fixed bottom pincer or shoe (32) and on which an up-down pincer or tread (33) operates. Figure 6 shoes how said shoe (32) and pincer or tread (33) are closed and, between them, hold the triangular piece or portion (7): the bushing (29) then turns and separates them, widening said triangular piece or portion (7).Then an air-operated cylinder (34) lifts the tread section (33), at which point, a follow-up pivot (35) running on a cam (36) causes elements (32) and (33) to turn 90 , releasing the widened portion (7).

When said carriage returns to its initial position with the shoes (32) and treads (33) open and turned, it sets the assembly in a position to turn inward to place the shoes (32) under a new portion (7) for a new operation.

Finally, the portions (7) shaped as described, move to the roller device which gives the croissant its final form, according to reference (7') in figure 3, which shows said roller (37) and filling (38) and sprinkling (39) devices between the widening device (26) and this filler device or component (37). Likewise, figure 3 itself, like figures 1 and 2, shows how the devices (40) for folding the ends and shaping the eventual half-moon or configuration of the croissant (7') are located beyond the roller device (37).

Claims

1. Apparatus for forming croissants by cutting from a strip of dough substantially symmetrical triangular blanks having first, second and third sides with at least the first and second sides being substantially equal in length, the apparatus comprising a cutting station through which the strip of dough advances as successive blanks are cut and at which the advancing strip is repeatedly cut transversely along oblique lines at alternately equal but opposite angles to an elongate edge of the strip to cut the first or second sides of successive blanks.

2. Apparatus according to claim 1, further comprising conveyor means for carrying said blanks, following their separation from the strip, to a processing station downstream of the cutting station, and turning means for turning said blanks following their separation from the strip, such that the third side of each successive blank is substantially perpendicular to the direction of movement of the conveyor means.

3. Apparatus according to claim 2, wherein the turning means includes holding means for holding a blank while it is being turned and for releasing the blank before the next cutting operation.

4. Apparatus according to claim 2 or claim 3, wherein the third side of the blank is the leading side of the blank having regard to the direction of movement of the blank on the conveyor means.

5. Apparatus according to any of claims 2 to 4, wherein the third side of the blank is formed by said elongate edge of the strip.

6. Apparatus according to any preceding claim, wherein the cutting station includes a cutting head having first and second blades being respectively aligned at equal but opposite angles and being movable to present said blades alternately to the strip in an oblique orientation to cut the first or second sides of successive blanks as the strip is advanced.

7. Apparatus according to claim 6 when appendant to claim 2, wherein the cutting head acts also as the turning means.

8. Apparatus according to claim 6 or claim 7 when appendant to claim 3, wherein the holding means is part of the cutting head.

9. Apparatus according to claim 8 when appendant to claim 7, wherein the cutting head is turned through 90 degrees between holding and release of the blank.

10. Apparatus according to any of claims 6 to 9, wherein the first and second blades are positioned on the cutting head such that the cutting head is turned through 180 degrees between successive cutting operations to present said blades alternately to the strip.

11. Apparatus according to any preceding claim, wherein the cutting station also makes a cut bisecting the third side of the blank.

12. Apparatus according to claim 11 when appendant to claim 10, wherein the cutting head includes a third blade positioned to make said cut bisecting the third side of the blank.

13. Apparatus according to claim 12, wherein the third blade is situated between the first and second blades.

14. Apparatus according to any of claims 2 to 13, wherein the processing station includes stretching means for elongating the blanks in the direction of movement of the conveyor means.

15. Apparatus according to claim 14, wherein the stretching means includes stretching members moving faster than the conveyor means and positioned to engage the blank.

16. Apparatus according to any of claims 2 to 15, wherein the processing station includes widening means for enlarging a blank in a direction transverse to the direction of movement of the conveyor means.

17. Apparatus according to claim 16, wherein the widening means includes gripping means adapted to grip respective ends of the third side of the blank, to move apart while holding said ends, and then to release the blank.

18. Apparatus according to any of claims 2 to 17, wherein the processing station includes rolling and/or folding means downstream of the stretching and/or widening means.

19. Apparatus substantially as hereinbefore described with reference to or as illustrated in any of the accompanying drawings.

20. A method for forming croissants by cutting from a strip of dough substantially symmetrical triangular blanks having first, second and third sides with at least the first and second sides being substantially equal, the method comprising advancing the strip as successive blanks are cut, and repeatedly cutting the strip transversely along oblique lines of cut at alternately equal but opposite angles to an elongate edge of the strip to cut the first or second sides of successive blanks.

21. A method according to claim 20, further comprising turning said blanks following their separation from the strip such that the third side of the blank lies substantially perpendicular to the subsequent direction of movement of the blank.

22. A method according to claim 21, comprising holding said blanks during the turning step and then releasing them for subsequent movement.

23. A method according to any of claims 20 to 22, comprising performing the cutting step by moving a cutting head, said cutting head having first and second blades which are presented alternately to the strip.

24. A method according to claim 23, wherein the cutting head is turned stepwise between a plurality of angularly spaced positions.

25. A method according to claim 24, wherein cutting is performed at cutting positions spaced apart by 180 degrees at which positions the respective blades are presented to the strip.

26. A method according to claim 25 when appendant to claim 22, wherein turning is performed by holding a blank at one of said cutting positions, turning the cutting head through 90 degrees to a release position, and releasing the blank.

27. A method according to any of claims 19 to 26, further comprising making a cut bisecting the third side of the blank.

28. A method according to claim 27, wherein making the cut in the third side of a blank takes place substantially simultaneously with the cutting of the first or second side of that blank.

29. A method according to any of claims 19 to 28, further comprising stretching the blank to elongate the blank.

30. A method according to claim 29, wherein stretching is performed by moving different parts of the blank at different speeds.

31. A method according to any of claims 19 to 30, further comprising widening the blank.

32. A method according to claim 31, wherein widening is performed by gripping respective ends of the third side of the blank and pulling said ends apart.

33. A method according to any of claims 19 to 32, further comprising folding and/or rolling operations to form the blank into the shape of a croissant suitable for cooking.

34. A method substantially as hereinbefore described with reference to or as illustrated in any of the accompanying drawings.

35. A croissant made by use of the apparatus, or by the method, as defined in the claims.

36. - Improvements to continuous croissant-shaping machines, intended to cut triangular portions in strips of dough previously drawn and rolled, which are then stretched, folded and rolled to form the half-moon of the croissant as such wherein, essentially, each of a number of conveyor belts (3) separately receives a strip of dough (2) already rolled and separated, with the particular feature that the previous zone has a cutting assembly (5) fitted on a moving carriage (4) which cuts the portions (7) in an isosceles triangle, turning said portions 90 to place the apex at the smaller angle in the opposite direction to the movement of the conveyor belts (3).Associated with said cutting assembly, and driven by a "resolver "-controlled motor, there are twin pulleys (9) at the output from the shaft of said motor, which drive a second set of pulleys (11) which, in turn, transmit the drive to set of pulleys (13): all said transmission pulleys and belts are toothed to provide precise 90" steps in repeating cycles controlled by the resolver and the associated microprocessor. Moreover, the stretching devices are made up of endless belts (25) running faster than the conveyor belts (3) while the widening devices comprise elements (26) fitted on a moving carriage (27) which, for each conveyor belt (3), has a pair of pincer-holders (28) associated with a bushing (29) with two sections (30) and (31) threaded in opposite directions so that when said bushing is turned by its motor, this moves shoes (32) and treads (33) in or out to secure acd/or release the portion or piece (7), widening it and placing it back on its conveyor belt (3).

37.- Improvements to continuous croissant-shaping machines as set forth in claim 35 wherein the carrier assembly (5) with its moving carriage (4) includes a plate (14) on which the knives (15) and (16) are situated obliquely for the alternating cutting of the strip (2) to give the triangular portion (7). A third knife (18) is placed axially to make a cut in the base of said triangular portion (7); said plate (14) is designed to make the transfer and turning movements, with the carriage (4), so that the cuts are made in stepped form, and to move and place the portions (7) correctly on the conveyor belts (3).

Said knife-holder plate (14) is associated with a fixed plate (22) with openings (21) through which pricks pass (20) which, in the up and down movements, lift the portions (7), moving and turning them according to the movements of the plate (14) and carriage (4).

38.- Improvements to continuous croissant-shaping machines as set forth in Claim 36 or 37 , wherein the widening assembly (26-27) is complemented by an air-operated cylinder (34) which lifts the tread section (33) after the portion has been widened, this movement being simultaneous with a follow-up pivot (35) which runs on a cam guide (36) to turn the shoe (32) and tread (33) 90- to release the portion from the dough.