Calibration satellite thickness calibration head gap discharges pastry dough to slower-moving acceptance conveyer belt

摘要

In a mechanical process to shape pastry dough (1) a quasi-continuous feed of pastry (15) advances towards a forming gap (3) defined by a satellite or calibration head (4, 25) and discharged to a first removal conveyer (13). The pastry emerges from the gap at a speed (f1) which is especially faster than that (f2) of the conveyer (13). The speed differential produces negative stretch, compresses or banks up the pastry. The distance (17) between the form gap surrender point and the belt acceptance point is kept to an absolute minimum. The first conveyer (13) discharges pastry to a second conveyer (21) which feeds downstream cutting and shaping assemblies. The second conveyer moves at a speed (f3) which is less than that (f2) of the first (13).