| 摘要 |
<p>The tool is in the form of an inverted basin of which the profiled edge cuts through the sheet. The tool is placed, edge downwards upon the sheet of pastry. The chamber now enclosed between tool and pastry is connected temporarily to a vacuum pressure. This pulls the pastry sheet sharply against the cutting edge of the tool, a cutout blank being drawn upwards into the tool chamber. The chamber is then connected to a source of compressed air which cleanly demoulds the blank. Cutting and demoulding pressures in the tool chamber are pref. obtained by connecting the chamber first to the suction side and then the delivery side of an air pump. The top of the tool is pref. fitted with lifting handles. Electrical push-buttons adjacent to the handles pref. operate solenoid valves to connect the tool chamber to suction or delivery side of the air pump. Used in mfg. pastry tart bases, pizzas etc. cutting tool does not have to be pressed into the paste, so operator fatigue is reduced and high output achievable, e.g. 15 blanks per minute per operator. The tool is simple, light wt. and inexpensive.</p> |
