| 摘要 |
973,140. Moulding biscuits &c. R. J. FAY. Sept. 19, 1963 [Sept. 19, 1962], No. 36947/63. Heading B5A. Edible dough products are formed by introducing dough from a hopper 30 into dies 3, Fig. 4, mounted in cavities 2 on a die roll 1 which is driven by a drive roll 4. To prevent adhesion of the dough to the dies 3, air under relatively low pressure, e.g. 5 lb./sq. inch, is supplied through a valve 32 to the interior of the roll 1 and passes into the cavities 2 and through the porous walls of the dies 3 so as to create a film of air between the dough products and the dies. The excess dough is removed by a scraper 36 and the product is ejected on to an oven band 9 by passing air under higher pressure through the dies 3. The high pressure air is supplied to a chamber 42, in communication with the dies 3 at the ejection station, through a valve 46 operated by a cam member 40. The dies 3 may be formed of a sintered porous metal or other suitable material.
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