| WO1990000447A1 | 1990-01-25 | |||
| WO1995010969A1 | 1995-04-27 |
| US5593712A | 1997-01-14 | |||
| US4204466A | 1980-05-27 | |||
| US6291002B1 | 2001-09-18 | |||
| US4109569A | 1978-08-29 | |||
| GB2308287A | 1997-06-25 | |||
| FR1484165A | 1967-06-09 | |||
| DE2541052A1 | 1977-03-17 | |||
| DE2553752A1 | 1977-06-02 |
| CLAIMS 1 . An automatic bread machine ( 1 ) which actualizes bread production automatically after putting required materials into it and after specifying intended bread specifications, at its basic situation, is characterized as follows: - At least a sift unit (2) in order to put flour, sourdough and such materials. - At least a kneading unit (3) which is positioned under the sift unit (2) and which is a unit that the materials pour into it from the sift unit (2). - At least one conveyance unit (4) in order to convey the materials that are poured on it when they are knead and changed into dough form into the kneading unit (3). - At least a shaping unit (5) in order to actualize shaping of the dough which is poured on the conveyance unit (4). - At least a baking tank (6) that the dough which is shaped on the shaping unit (5) is transferred into it by the conveyance unit (4) and is baked there. - At least a liquid unit (7) in order to make baking tank (6), shaping unit (5) and conveyance unit (4) clean by pressure water and at the same time in order to prepare the required water and moisture during the bread making process. - At least an adapted control unit in order to control the system. - At least an adapted monitor (8) to make it possible for the user to control the control unit. 2. An automatic bread machine ( 1 ) which includes at least a first tank (21 ) in a cylindrical shape, as like the case in the option 1 . 3. An automatic bread machine ( 1 ) which includes at least a first activator (22) which is positioned on the central axis of the first tank (21 ), as like the case in the option 2. 4. An automatic bread machine ( 1 ) which includes at least a knife (23) that is tied on the tip point of the first activator (22) and acts swirling, as like the case in the option 3. 5. An automatic bread machine ( 1 ) which includes at least a second tank (31 ), in a cylindrical shape that the materials into the first tank (21 ) are poured into it by the knife (23), as like the case in the options 1 to 4. 6. An automatic bread machine ( 1 ) which includes at least a lid that causes the openness which is opened to the cylindrical surface of the second tank (31 ) to be closed, as like the case in the options 1 to 5. 7. An automatic bread machine ( 1 ) which includes at least a lid activator (33) that is positioned on the cylindrical surface of the second tank (31 ) an causes the lid (32) to be opened or closed, as like the case in the option 6. 8. An automatic bread machine (1 ) which includes at least a kneading activator (34) that is positioned on the straight surface of the second tank (31 ) and causes the kneading apparatus to move in order to knead the materials that are into the second tank (31 ), as like the case in the options 1 to 7. 9. An automatic bread machine ( 1 ) which includes at least a second activator (35) in order to cause the second tank (31 ) to move around its central axis, as like the case in the options 1 to 8. 10. An automatic bread machine ( 1 ) which includes at least a motion activator in order to cause the second tank (31 ) to move parallel to its central axis rectilinearly, as like the case in the option 5. 1 1. An automatic bread machine ( 1 ) which includes at least a conveyance belt (41 ) that is composed of the rollers and a belt and the materials which are kneaded and pulped are poured on it from the second tank (31 ), as like the case in the options 1 to 10. 12. An automatic bread machine (1 ) which includes at least a conveyance activator (42) that is positioned on one of the rollers (51 ) of the conveyance belt (41 ) and causes the conveyance belt (41 ) to be moved by causing the roller (51 ) to move circularly, as like the case in the options 1 1 . 13. An automatic bread machine ( 1 ) which includes at least an angular motion activator (43) that is positioned on one of the tip points of the conveyance belt (41 ) and causes the straight part of the conveyance belt (41) to move angularly to ground plane, as like the case in the options 1 1 to 12. 14. An automatic bread machine ( 1 ) which includes at least an rectilinear motion activator (44) that causes the conveyance belt (41 ) to move parallel to ground plane, as like the case in the options 1 to 13. 15. An automatic bread machine ( 1 ) which includes at least a roller (51 ) in order to actualize shaping process and to give shape to the dough, as like the case in the options 1 to 14. 16. An automatic bread machine (1 ) which includes at least an arm (52) in an L shape which is tied on the roller (51 ), as like the case in the options 1 to 15. 17. An automatic bread machine ( 1 ) which includes at least a horizontal motion activator (53) that is positioned on a part of the arm (52) which is parallel to ground plane and causes the roller (51 ) to move parallel to ground plane, as like the case in the options 1 to 16. 18. An automatic bread machine ( 1 ) which includes at least a vertical motion activator (54) that is positioned on a part of the arm (52) which is perpendicular to ground plane and causes the roller (51 ) to move perpendicular to ground plane, as like the case in the options 1 to 17. 19. An automatic bread machine ( 1 ) which includes at least a circular motion activator (55) that is positioned between the arm (52) and the roller (51 ) and causes the roller (51 ) to move circularly, as like the case in the options 1 to 18. 20. An automatic bread machine ( 1 ) which includes at least a liquid tank (71 ) in a cylindrical shape that is positioned inside the liquid unit (7), as like the case in the options 1 to 19. 21. An automatic bread machine ( 1 ) which includes at least a heating tank (72) in order to heat the liquids from the liquid tank (71 ), as like the case in the options 1 to 20. 22. An automatic bread machine (1 ) which includes at least a pipe (73) in order to transfer the liquid from the liquid tank (71 ) into the heating tank (72), kneading unit (3), shaping unit (5) and baking tank, as like the case in the options 1 to 21. 23. An automatic bread machine (1 ) which includes at least an atomizer (74) that is positioned on the tip points of the pipes (73) transferring the liquid to the kneading unit (3), shaping unit (5) and the baking tank (6) in order to increase the pressure of the liquid and cause it to exit with high pressure, as like the case in the options 1 to 22. 24. An automatic bread machine ( 1 ) which includes at least a first tank (21 ) made of stainless still and at least a knife (23) made of stainless still, as like the case in the options 1 to 23. 25. An automatic bread machine ( 1 ) which includes more than one sift unit (2) in the system, as like the case in the options 1 to 24. 26. An automatic bread machine ( 1 ) which includes at least a sensor in order to measure the amount of the materials that are poured out of the sift unit (2), as like the case in the options 1 to 25. 27. An automatic bread machine ( 1 ) which includes at least a suction pump positioned on the open tip point the first tank (21 ), where the materials are poured out of it, as like the case in the options 1 to 26. 28. An automatic bread machine ( 1 ) which includes at least a lid (32) that is caused to move via the rails which are positioned on the open surface of the second tank (31 ), as like the case in the options 1 to 27. 29. An automatic bread machine ( 1 ) which includes at least a kneading apparatus inside the second tank (3 1) in order to mix the materials that are poured into the second tank (31 ) in determined ratios, as like the case in the options 1 to 28. 30. An automatic bread machine (1 ) which includes at least a sensor that is positioned on the kneading apparatus inside the second tank (31 ) in order to sure that the materials are mixed at the correct ratios, as like the case in the options 1 to 29. 1. An automatic bread machine ( 1 ) which includes at least a weight sensor that positioned inside the second tank (31 ), as like the case in the options 1 to 30. 32. An automatic bread machine (1 ) which includes at least a second tank (31 ) that includes two feet, as like the case in the options 1 to 31. 33. An automatic bread machine ( 1 ) which includes at least a screwed motion mechanism in order to cause the second tank (3 1 ) to move parallel to its central axis recti linearly, as like the case in the options 1 to 32. 34. An automatic bread machine (1 ) which includes at least a conveyor belt (41 ) that is composed of the rollers and a belt, as like the case in the options 1 to 33. 35. An automatic bread machine ( 1 ) which includes at least a cutter that is positioned on the arm (52) and is used in order to cut the prepared dough or to shape its surface, as like the case in the options 1 to 34. 36. An automatic bread machine ( 1) which includes at least a sensor in order to detect the amount of the moisture of the dough which is kneading into the second tank (31 ), as like the case in the options 1 to 35. |
A BREAD MACHINE
Technical Field
This invention is related to a bread machine which makes any type of bread automatically after impounding required materials and defining intended bread properties.
Previous Technique
Bread is one of the essential products of food industry. Any country, any region has different types of bread habits. But like every other fields, the globalization has removed bread borders, also. With the contribution of developing technology, everybody wants to see every type of bread in his/her dining table. The consumers' ambitions about type, robustness and authenticity are continuously increasing. The changing and developing palates, promotion at life standards, necessities of social life have caused to a different type of concept development in bread production.
In order to get customer's hands on and increase customers, it's essential to make the most favorite product and not to fail competition. The competition is provided only by continuous development and qualified elements. Also, bread production seems to be of the same characteristics, but it is a section which shows regional differences. However, methods used in preparing dough are unchangeable basic concepts for any bread producer.
Bread is a product of flour, water, salt and sourdough which is baked after stirring certain amounts of them to make dough and kneading and fermentation.
Three processes should be done to make bread: kneading, fermentation and baking. By kneading the flour changes into the dough. By fermentation the dough is soured and leavened. By baking the bread will be ready.
The flour, water, salt and sourdough are knead by stimng in a cauldron or a vessel. By adding water to the flour some materials such as glucose, salt, etc. will be solved in it. But some other materials such as gluten and farina are unsolvable and therefore they make the dough to be puffed up by absorbing water. Salt decreases bread taste. At the last times, kneading was done into the vessels by foot. Nowadays it is done at the villages and small towns as before, but in the cities it is done by machine. Regardless of the type of the kneading, the bread dough is divided in three types, according to the rates of water and flour.
Luxurious bread dough (%65 water)
Bread dough (%60 water)
Muffin dough (%40-%45 water)
During the kneading process some sourdough is added to the dough. This sourdough can be some sourdough or professional sourdough. In The first case, the baker puts aside some of the bread dough and, at the next day, adds it to the dough that he/she wants to knead. But the professional sour is added to the water of the dough as a liquid. By putting the dough in a warm place, the sourdough gets mixed in sugars and as a result of this alcohol and carbon dioxide are produced. Gas bubbles cause the dough to swell; sometimes, the bubbles are exploded and therefore some gas is released. Fermentation is started at the vessel and is continued until the dough is divided into small pieces. Once the dough is divided into the suitable pieces, it is put on the bakery and is baked after taking favorite shapes.
Mean Compound of Bread
Water (30 - 40 percent)
Proteins (%6 - %8)
Glucides (%50 - %55)
Lipids (%0/4 - %0/8)
Mineral salts (% 1/5 - %2)
The average degree of the ovens heat is 230 - 270 °C; but because of the high ratio of water in it, bread heat never goes beyond 100 °C. Alcohol, carbon dioxide gas and some amount of the water which are into the leavened dough are evaporated into the oven; and so, the bread finds unstuck and porous texture. When the dough is baked its mass is decreased at about % 18/45 ratio. The quality of the bread is depended to the flour which is used and to the baking process. The flours with 73 - 76 output are used to make French bread, while the flours with 78 -80 output are used to make white bread and the flours with higher output (whole wheat) are used to make brown bread (whole- wheat bread).
New bread is hard to digest. It should be eaten at least 6 hours after baking.
However it will be changed by itself and will become hard and stale after a period of time. Staling is not only because of water loss, but also it can be resulted from the changes in bread materials. In order to mix up the breads flours of different grains, flour of potato, sodium bicarbonate and barite (in order to make it heavier) are added to them. The municipalities struggle strictly with such a trick in mixing such a materials and making bread in short weights. According to the
municipalities regulations it is forbidden to add aggravating materials (plaster, clay, bone powder etc.), leavening agent and materials to improve corrupt flours (copper, zinc sulfate, alum etc.) and also it is forbidden to sale the bread which is not baked well and the municipalities will penalize them. Since 2014, the ministiy of food, agriculture and livestock breeding supervises food stock production business. Authorized food supervisors of the ministry take bread samples from breads produced by bread stock production businesses and send them to the accredited laboratories authorized by the ministry to analyze the samples. If the results of the analyses fail to be in accordance with the bread and bread diversities defined by the law NO.5996, the business will be penalized according to the law. The amount of the faulty goods are determined and destroyed. The causes of the penalties against the business are investigated and the supervisory is continued strictly.
The problems solved by the invention
The puipose of the invention is to actualize an automatic bread machine which will be able to actualize the user's commands to make bread automatically.
Another puipose of the invention is to actualize an automatic bread machine which will be able to start making bread according to its remote control mechanism every time needed.
The other purpose of the invention is to actualize an automatic bread machine which will be able to make bread into a sterile environment.
The other puipose of the invention is to actualize make and baking all kind model of bread for any request number , form , taste , amont , figure and other arbitirary things.
The other purpose of invention is to actualize trasporting material into of tank and into of mixer systems
The other purpose of invention is actualize measuring , fonning , transporting , and add favored items , for any model of bread . The other puipose of invention is to actualize an automatic whashing all dirty and infected for all part of machine and report situation of machine for any defect and problems .
The specifications of the invention
In order to realize the puipose of the invention the actualized automatic bread machine is shown in the attached figures:
Figure 1. Perspective picture of the automatic bread machine's preferred pattern.
Figure2 Perspective picture of kneading .shaping and carrying unit's preferred .
Figure3. Perspective picture of forming and carrying unit's preferred .
Figure4. Perspective picture of Kneading, rollerbladmg , shaping and carrying unit's preferred pattern.
Figure5. Perspective picture of dampening unit's preferred pattern.
Figure6. Perspective picture of guidance unit's preferred pattern.
Figure7. Perspective picture of explor cooking unit's preferred pattern.
Figure8. Perspective picture of cutting unit's preferred pattern.
Every part in the figures is enumerated one by one. Their equivalents are given bellow.
1. Automatic bread machine
2. Material unit
3. Transport unit
31 . Suction pump
4. Kneading unit
41. First tank
42. Door
43. Activator of door 44. Activator unit of kneading.
45. Second activator unit
46. Movement activator unit
5. unit of steam and water
6. Shaping up unit
61 . Tank of shaiping unit
62. Movement activator unit
63. Printing surface
64. First action activator
65. Second action activator
66. Angular action activator
67. Cutting unit
7. Rollingblading unit
71 . Rolling pin
72. ami
73. Horizontally movement activator
74. Vertical movement unit
75. Circular movement activator
76. Platform
77. Platform activator
78. Turning activator
79. Pain activator
8. Dampen unit
81 . Door unit 82. Glas 9. Cooking unit
91. Cooking floor unit
10. Robotic orientaion unit
101 . Vertical orientation activator
102. Horizontally opening activator
103. Transport table
104. Second table
1 1 . Cantrol unit
An automatic bread machine ( 1 ) to actualize bread production automatically after putting required materials into it and defining intended bread qualities is as follow at its basic form:
Bread baking robot which is capable of new updates and be manufactured in arbitrary sizes has the ability of getting commands from operator to supply all types and models of breads all over the world.
1.
First step is controller section ( 11 ) which is able to present reports and get new commands via touch interface or remote control including of voice cantroll and other communication tools.
The most important components of this section is full-crystal LED-LCD monitors for presenting reports demonstrating all components state with production flow in all steps, mechanical and electronic parts error reporting, and Telegram voice command for getting executive commands to produce desired breads.
This section is combined of different electronic and computerized tools with cooling fans aiming better operation for controller. Second step is required tanks including for flour (corn, wheat, barley and all types of flour), salt, sugar, oil, milk and every operator desired additive to produce required breads.
This tanks have been made of steel in needed sizes. For example, flour tank is bigger than salt ( 2 ) or sugar tanks.
All tanks being filled by control mechanism using big chambers so that while filling tanks, liable one just connects installation valve to entrance controlling vale of this tanks controlled by central computer ( 11 ).
AT last specified sensors of each tank (2) separately reports the amount of material and central computer (11 ) detects and cuts the procedure of filling by the standard amount reported to it before.
At last this sensors ( 2 ) always reports the amount of inside material of tanks on usage and working time so that liable one for tanks prepare himself to fill tanks before running out.
All tanks with shut-off valve, connective pipes of unloading materials and collectors ( 3 ) is connected to suction pump (31 ) to transfer materials.
At last In the right moment right amount of materials is being transferred from tanks ( 2 ) to mixture ( 41 ).
It is essential to mention that all pipes, tanks, ports, rails and else are made by stainless steel.
Design, structure and functionality of tanks is in an exclusive method (except filling, fixing and replacement) that leads machine to execute all maneuvers needed.
3.
Third step is hot water and steam tanks with embedded sensors and valves ( 5 ) as solid material tanks ( 2 ) and under pressure multilayer tanks which is connected to unloading pumps collector via valves ( 3 ). This tanks are connected to original water source permanently) 4 ) and supply their required standard scaled amount water in coordination with ultrasonic sensors( 4 ) to do services for different parts required without operator presence except in fault declaration times. One of the most important tasks of this tanks (water and( 5 )) is to supply hot water for pastry, formatting and steam need for dough process state optimization. The next duty of these tanks ( 5 ) is hot water and steam supply for washing all polluted sections of machine( 1 ) to prepare machine for upcoming services.
4.
Forth step is mixer and its components to prepare required dough. Mixer ( 4 ) and all componentsf 4 ) which is made designed by stainless steel uniquely among all available machines in the world.
At last includes all measurement(47 ), transformation, mixing(4 ), detection, formatting operations. Mixer is designed with stainless steel tubular in parallel with machine which results the best functionality uniquely. Mixer inside is structured with sensors and longitudinal blending arms ( 41) which spin Centrifugal around itself and mixer and cleaning plate in order to dislodge and clean out the dough. Armed ( 41 ) controlling front gate is for opening and closing and upper gate is for control, having an eye on and transferring materials into the mixer
( 41 ).
Tubes connected to pumps( 44 ) are for unloading transferring materials and in bottom two-step chassis with pneumaticf 46 ) elevators is for elevating all mixer ( 4 ) and load cells
(47 )with blending and deriving motors are for measuring.
Organizing order and design of mixer components
Central controller ( 11 ) computes total dough weight regarding number of required breads in units of quantity and each bread weight and defines precise amount of all ingredients after reception of executive program to do special plan. Specifying these needed information central controller regarding coded tanks injects the material to the mixer ( 4 ) as defined program via pumps of solid or liquid ( 31) items connected to divided collectors set.
Each tank( 2 ) is connected to its specified valve in collector) 31 ) and materials being loaded to these tanks activate this valve in collector and all ingredients transfer to its own tank.
Four load cells( 47) is computed and located under mixer in a way that avoids of any dynamical computation disturbance in functionality of load cells. Load cells(47) weigh the materials while getting instruction to receive ingredients into the mixer(41) and if materials are enough central controller (ll)cuts pump and collector valve(31) connected to pump and proceeds to load the next material.
It may being loaded tens of material defined in a plan being transferred regarding each amount one by one. Mixer (41) connected to moving chassis linking to gear box of power transmission via two arms designed alongside the mixer blends the dough. Arms spinning centrifugal around itself and then centrifugal around mixer tank blend and change the state of dough totally. Blending action is according to the defined program and in time chart distance gone through relative to physical factors is being calculated.
Paste is sensed after blending by moisture and pressure sensors which are reachable to dough by mechanical arms( 41 ) . Each bread has its own defined pressure-moisture and special specification according to specified algorithmic plan. While sensing the dough in case of detecting a variance of paste moisture and pressure with defined plan central controller grades, categorizes and calculates variance and acts to do required action and sends needed command for allocated units to remove difference.
For example, if bague e is in program 6 in algorithmic unit which its moisture and pressure properties are defined in the program, the program in case of variation carries out an adjustment so that it adds gaseous liquids if it's less moist and it adds allowed dry materials like flour regarding moister according to automatic calculations, then mixes it again, senses it and if verified, notifies that the paste is ready.
The prepared paste in the mixer( 41 ) by the cleaner board ( 45 )of the paste (the board that guided the paste out of the mixer) which simultaneously with arms of mixer (which with a special and unique design of the arm pass over the board and while working, arms and the plate centrifugal) is guided out of mixer tank into the snapping controlling mechanism.
Guiding plate (cleaner) ( 45 ) moves forward and back by a motored arm that is designed concentric with the main axis of mixer ( 45 ) and it contains griping design. At the o oading step, rst the whole system of mixer been raised up to a certain height by 4 biotitic jacks ( 46 ). This action is because of setting the distance of offloading paste from mixer to the shaping system ( 6 ).
At last the robotic system of cutting and shaping ( 6) wholly is guided forward and under mixer on its rail and by transporting arm ( 62 ), which pressing plate of snapping system guided to the rear zone of system, simultaneously in leading part of mixer is opened by robotic arm ( 43 ) and paste off-loader with its unique robotic arm ( 45 )all the time with its mixer arm's operation (for smoother paste) transfers the whole paste into the shaping system's tank( 61 ). After this the whole set of mixer and snapping system close their gates and returns to the initial position. The set of mixer with tanks for performing the next order, runs and notifies that it is ready and starts to performing new program which is a kind of different paste for baking different breads and the controlling unit controls ( 11 ) all orders carefully.
Cutting and shaping system ( 6 )
Cutting and shaping unit(6 ) of paste is placed for forming paste in specified sizes and models, to transfer it to rolling section at the end of kneading set, tanks, controllers set and at the beginning of rolling set (rolling pin and forming) (7 ), steam unit and baking part ( 8,9) .
The set in both perspectives instruction-algorithmic programs and robotic operational mechanisms, has its own specific design. The whole set lays on moving and guiding rails parallel ( 65 ) to each other and covers the whole distance between the ending distance of kneading to the ending distance of rolling system ( 7 ) (rolling tip), in which one of the guiding rails has a activator, to the purpose of transferring set of the system from its seating in front of mixing set to the place in front of rolling set.
The unit of system ( 6 ) specific distances (for the purpose of cutting ( 67 ) the exiting paste out of the gate in specific units) and on fixed chassis inside the tank ( 61 ) in this step, paste is transferred from mixer to the tank). Moving arm and motor lays on a chassis lays on the main moving chassis of the whole set according to the calculations.
Each of the gates of the main chassis has an electrical disconnecting mechanism ( 67 ). These gates are controlled by central controlling unit according to programmed calculations for presenting early baguette paste, in the way that while being pressed and coming out of gates (67 ) on worktable 1 (68 ) as specific amount of paste in mathematical calculation unit through gate.
At last the cutter mechanism ( 67 (operates as operational instructional and cutter blade gets off the bobbin and cuts the exiting paste by springs which their calculations are based on of hardness and looseness of paste and energy amount of magnetic field of bobbin and calculating energy to the blade and it returns to the initial condition to perform the next step. After the gates there's the worktable 1 ( 68 ). Worktable 1 lays under the bottom part of the shaping ( 6 )tank set which is on moving chassis ( 62 ) and alongside the tank and other fixed instruments of this worktable is moving and it's for the purpose of transferring the paste delivered from shaping tank to worktable 2
( 76) and rolling unit ( 7 ) . Its secondary task according to temporal matrix calculations with moving motor's velocity change of conveyor of worktable used alongside the operation of shaping ( 6 ) tank and cutters ( 67 )is early forming and shaping of paste blocks. With fixing motor's velocity change it's possible to make paste blocks globular, elliptic longitude or triangular and give them to rolling sec on and worktable 2
( 76 ).
The whole of this set lies on four pneumatic jacks which are on moving chassis mounted on guiding and transporting rails between which there's the moving weight reducing wheel (for preventing guider from jumping) which by guiding motor, guides and replaces the whole set to the front of mixer and vice versa.
Rolling (rolling pin) and final forming section ( 7 ).
The whole rolling (rolling pin) set along with worktable 2 ( 76 ) lies on front part of stage steam machine ( 8 ) and rear part of shaping section ( 6 ).
Rolling (rolling pin) unit ( 7 ) adding yolk... on breads) Sesame sprinkler and etc. (this diversity of shaoing and forming ( 71 )tools and else are increasable and adjustable) lies on a globular bidirectional chassis with a central rotator motor ( 73 ) for choosing required tool for forming and dabbling on breads and per every pin or mechanical tool there's a motor for operating that unit's mechanism ( 73 ).
There's a multi-directional pin under circular unit of rolling pins and tangent to it ( 72 ). This rolling pin ( 71 ) as breads exi ng worktable 1 ( 68 ) and after verification or shaping specifically for that bread and being placed in its specific location, gets parallelized by that and with using its robo c arm number 1 ( 77 ) , adjusts its distance with special shaping pin which is for the purpose of keeping( 71 ) the thickness by program for that specific bread and moves in simultaneous direction and opposite working direction of special shaping rolling pin. This is when the worktable 2 ( 76 ) of rolling unit ( 71 ) is posi oned at the same level and tangent to worktable 1.
The exited paste blocks from worktable 1 ( 68 ) after passing two upper and bottom shaping rolling pins is transferred regularly. This con nues un I the worktable 2 is full. At the bo om accessory has robo c arm number 2. When blocks of paste pass through two rolling pins and are initially formed, this rolling pin relocates by this robotic arm
( 77 ) and lets the rolling pin with main shaping tool ( 71 ) on worktable 2 ( 76 ) in x, z directions to operate on breads.
This means if breads need an increase in width or more length or jagging or a special forming and adding additives like color, yolk, sesame and etc. on breads, it meets the needs.
The set of rolling pins lay on its characteristic spinning chassis on a robotic arm ( 79 ) which has a mechanism for turning the whole set in 360 degrees and transferring this set at the same time as turning 360 degrees along width of worktable and a motored ( 75 ) steel ball bearing wheels on steel chassis.
Fan system adjusts vapor pressure of flinch pipes and tanks and central heating torches of controller units ( 8 ).
Each vaporizer set could contain several independent levels ( 81 ). When breads are prepared on worktable 2( 76 ), each empty unit of this set (vaporizer) ( 81 ) notifies its readiness via opening the gate ( 81 )
5.
Worktable 3 ( 6)contains a robotic arm ( 102 )for moving the whole set in y and height direction. After vapor system ( 5 ) notification, this work for transferring breads replaces itself in front of front gates of vapor unit and rear gates of baking unit ( 5 / 7 ) which both are by its robotic arm ( 102 / 104 ). Worktable by its detecting sensors locates itself exactly across and at the same level as vapor unit worktables and baking unit ( 7 ).
This time due to distance between endings of all worktables three ( 8 ) because of gap between gates, the worktable 3 thank to its unique compensate this gap.
This operation is carried out by activating robotic arm placed along the width of the worktable.
Bidirec onal mo on of this arm ac vates contrac ve system of worktable 3 ( 6 ) and adds to the length of worktable 3 in a sliding movement at both sides un I (104 ) it reaches and gets tangent to steam unit and baking worktable which another summation system after finishing the task controls the excessive of conveyor and prevents its looseness and bad operation.
Worktable 3 with this technology transfers all processed breads in steam unit to baking unit.
Breads are delivered outside according to a certain schedule after being prepared.
Bread bakinge ( 9 ) and projected at the other side (for baking rocky breads)
(91 )which are guided and gets ready for operating the task by silicon belts or metal ones on a rotating axis and lattice chassis by command controlling motor ( 93 ) according to a specific schedule from controller ( 11 ) and central computer.
An independent motor system is there to run the replacing maneuver of smooth side and rocky side opposite to rocky worktable ( 91 ).
The central system provides required total heat of oven (baking unit)( 9 ),
transformation and guiding network of the whole baking set provided by a gas torch ( 95 ) and supply or electrical tank.
The whole baking system ( 9 ) is staged (independent baking unit).
Each unit contains 2 robo c front and rear gates ( 98 ) which each stage lies across the stage of steam unit ( 5 )and the number of stages are equal to the number of steam unit's ( 5 ).
The basis of baking unit ( 7 ) is temporal matrix unit. It operates as the calculated schedule and send command from central unit ( 11 ) with respect to the specified baking heat ( 7 ) and then sends the command for leaving the unit.
After baking notification of each unit ( 91 ), a worktable same as the one of worktable 2 (67 ), baking unit delivers the baked breads to the delivery unit after exit notification of that unit to the correspondent unit and synched with it.
The whole set of type D model 1 robot has a special robo c armed system for each unit for washing and cleaning all the dirty parts with hot water and steam and detergents and unloading them to the wastage unit and disinfection of system.
All of the robot, before every lunching, checks the whole set and reports any technical error and provides required instruction for fixing it.
Each robot can be designed and built in a desired size. In case can of this matter being done, every 15 sta can show an output of 300 staff work totally.