| 摘要 |
<p>Doughpieces issue from the divider to a belt or elevator which passes them to the topmost channel of a first round kneader. Depending on the consistency of the piece, it either passes right down the kneader and out to a downstream long kneader for final treatment before being released or else a flap in the wall of the round kneader channel opens to let the piece out and so via a chute and belt to a cabinet for intermediate proving. This is followed by returning to the bottom channel of the first kneader and then out to the long kneader. Chiefly wheat doughs need intermediate proving but rye doughs pass straight through. Kneading channels are on a common axis, increasing radially from the first upper state to those below. Space is saved, manpower, maintenance all reduced in plant capable of handling all types a dough together.</p> |
