| 摘要 |
Method for volume division of breadmaking, bakery and pastry dough contained in a hopper (3), comprises allowing the dough to flow by gravity into a chamber (6), partly closing the chamber, initiating the volume division into dough pieces of the amount of dough contained in the chamber, and removing the divided dough pieces from the chamber to set the pieces on a discharge carrier. The chamber measures an amount of dough to be divided and extends beneath an opening, which is located at the base of the hopper. Method for volume division of breadmaking, bakery and pastry dough contained in a hopper (3), comprises allowing the dough to flow by gravity into a chamber (6), partly closing the chamber, initiating the volume division into dough pieces of the amount of dough contained in the chamber, and removing the divided dough pieces from the chamber to set the pieces on a discharge carrier. The chamber measures an amount of dough to be divided and extends beneath an opening, which is located at the base of the hopper. The dough flows out in the chamber through a movable bottom (8) in which the dough is divided with equal quantity. The removal of dough pieces from the chamber is carried out by seizing through the movable bottom. The dough pieces are removed from the chamber to clean and/or lubricate the chamber. An independent claim is included for a division volumetric device. |
