| 摘要 |
baking industry. SUBSTANCE: conveyor has frame, endless conveyor belt with low inner resistance, driving and driven drums, upper and lower supporting and tension shafts and upper inclined supporting rollers with single concave side provided with pivotal eccentric support. Conveyor is made multiple-staged, with stages being offset lengthwise one relative to the other for distance ranging from half to the whole width of conveyor belt. Oval-shaped rolling shaft is mounted at site, where conveyor belt runs from upper inclined rollers onto horizontal driving or driven drum under belt portion climbing onto drum, for preventing conveyor belt from folding in longitudinal direction. Upper horizontal supporting shafts are made concave and oval-shaped, and driving and driven drums, lower supporting and tension shafts are made oval-shaped. Such construction of dough fermentation conveyor allows its capacity to be increased without limitations in restricted production spaces, operation to be stabilized by preventing conveyor belt from folding in longitudinal direction and declination from central position. EFFECT: reduced metal usage and decreased labor consumption, increased efficiency and enhanced reliability in operation. 5 cl, 3 dwg, 1 ex
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