| 摘要 |
Methods are disclosed for cutting the pizza to size, bringing the dough piece to the next station, and curling up the edge(s) of the pizza piece. A dough band, bread or flaky type, of appropriate width and thickness is brought to the cutting and curling apparatus. The first station is made of a special device that cuts to the desired dough size while the dough band is in movement. The dough may vary in thickness and stiffness, the cut dough pieces can be of different shapes and sizes. The cutting out or trimming is continuously removed and brougth back to the dough preparation system. The cut dough piece or the pizza of unbaked dough is directed to the edge forming apparatus where the edges) of the « pizza » dough are curled up while in movement. The curled edge pizzas of different shapes are then ready for the next processing step, freezing or garnishing. The actual only way known of rolling up the edge(s) of bread or flaky doughs, as of the round pizza whose mechanized process is described hereafter, is the manual way requiring quite a number of persons. The result is that large quality variations are obtained depending on the ability of each individual. The proposed mechanized way of rolling up edge(s) of different dough pieces will allow to achieve a much more regular result with a significant labour reduction.
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