FABIO HENRIQUE CRISOSTOMO REZENDE,FILIPE OTAVIO FIGUEIREDO DE MENEZES,ROBERTO MARIO ARAGUTH,SIDNEY ROSSI,UMBERTO MARCILIO DA SILVA
申请号：
BR102018005506
公开号：
BR102018005506A2
申请日:
2018.03.20
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
compact system for the production of stuffed savory. An apparatus (1) and a method of operation thereof for the processing of fermented pasta, dead pasta, cooked pasta, puff pastry, whether directly extruded or laminated pasta, is described. the equipment (1) comprises a base (2) within which the electro-electronic control devices are housed and over the entire length of said base a conveyor belt (3) is provided which promotes salty displacement for consecutive stations which are: a pasta feeding station (30), a filling station (20) and a cutting and closing station (10). said equipment comprises: a first sensor (s1) capable of detecting a reference point in the belt (3)； a second sensor (s2) indicating the presence of a dough blade at the rolling mill outlet； one memory (38) for storing routines and production data per product； and a plc able to control the drive of gearmotors (7, 23, 35) depending on the selected production routine and the information of said sensors (s1, s2, 8). furthermore, the filling station is movable with respect to the base and said closed ring conveyor belt is internally provided with teeth which cooperate with the respective grooves of the former cylinder (6), said cylinder (6) being driven by a gearmotor (7), with positioning monitoring by means of an encoder (8).sistema compacto para a produção de salgados recheados. é descrito um equipamento (1), e um respectivo método de operação, para o processamento de massas fermentadas, massas mortas, massas cozidas, massas folhadas, que sejam as massas extrusadas diretamente ou laminadas. o equipamento (1) compreende uma base (2) no interior da qual estão alojados os dispositivos eletro-eletrônicos de controle e sobre todo o comprimento de dita base sendo prevista uma esteira (3) transportadora a qual promove o deslocamento do salgado por estações consecutivas de processamento, quais: uma estação de alimentação da massa (30), uma estação de recheio (20) e uma estação de corte e fechamento (10). o
