| 摘要 |
<p>A transfer mechanism for elongating and/or spacing bakery dough pieces. The mechanism is to be installed between a dough piece forming band conveyor and a reception grill which feeds a proving chamber. The mechanism receives the dough piece(s) longitudinally in a 'V'-shaped channel of which the overall length is sub-divided into several sections. These sections are suspended at the top edges of the sides of the 'V' on pivotal axes along which the sides are longitudinally slidable. In operation the prod. is dropped into the base of the 'V' which is acute angled sufficiently to wedge the prod. The sections are then moved apart, e.q. by fluid power cylinder(s). This action elongates a dough piece already long enough to bridge two or more channel sections. Shorter dough pieces occupying a single section are spaced further apart. The sides of the 'V' are then pivoted above their top edges to open the bottom edges and drop out the prod. Used in bakery to elongate long dough pieces and to space out small dough pieces for mfg. bread rolls. The transfer mechanism replaces divergent conveyor bands employed for the same purpose. The divergent bands have proved troublesome in requiring constant attention to transverse positioning and tensioning of individual bands. B.</p> |
