Project - Test Rounding Machine

Contents

Introduction

1 General Information

2 Process of test-rounding machine operation

2.1 Process of tester operation

2.2 Process of dough rounder operation

3 Kinematic diagram of the test-rounding machine

4 Process calculations

4.1 Performance Calculation

4.2 Power calculation

5 Design calculations

5.1 Kinematic and power calculation of the drive

5.2 Selection of gearbox for dough rounder drive

5.3 Selection of coupling for connection of gearbox for dough rounder drive

5.4 Calculation of belt gears of dough rounder drive

5.5 Preliminary calculation of intermediate shaft for dough rounder drive

5.6 Selection of bearings for shaft

5.7 Shaft check calculation

5.8 Calculation of shaft-hub connections

5.9 Steel Structure Calculation

List of used literature

Introduction

Michurinsky Bakery is a new enterprise. Built and commissioned in 1979. The first bread left the stoves on August 1, 1979.

Currently produced 22-24 tons of bread "Darnitsky" weighing

0.8 kg, chopped bars up to 12 tons per day, such small pieces

1.0 - 1.2t per day and 0.8 - 1.0t per day of oat cookies.

Technological processes at the plant are carried out according to progressive technology. So on the bread line, dough kneading is carried out in a continuous way using liquid starters prepared according to the Leningrad scheme.

On the line for the production of such products, a safe dough preparation method is used.

In recent years, big changes have been taking place in the bakery industry, which is becoming an industrial production equipped with modern equipment.

The purpose of this course project is to:

- provide a complete and clear description of the designed machine;

- make a kinematic diagram of the machine;

- perform process, design and check calculations of the machine;

- present the lubrication diagram of the tester-rounding machine;

-show on A1 sheets the general view of the tester-rounding machine, kinematic diagram of the tester-rounding machine and detail of the dough-rounding device drive.

This course project is devoted to the design and calculation of a testing and rounding machine used in the production line for the production of small-piece and bakery products.

General Information

Dough-dough rounding machine is intended for division of dough from wheat flour of 1, 2 and higher grades and rounding of blanks during production of small-piece bakery products.

Dividing the dough into pieces is carried out according to the volumetric principle, the method of compaction and injection of the paddle dough.

The machine is adapted for installation in the production lines of small-piece and bakery products at bakery enterprises.

The tester and dough-rounding machines of the machine are mounted on one frame and have a common drive.

Divider is used to divide dough into pieces for bakery products weighing from 0.2 to 1.0 kg.

Rounder is used for rounding of dough blanks of small-piece bread and such products.

The design of the tester-rounding machine eliminates the need for a transfer conveyor, which is typically installed between the tester and the tester-rounding machine.

Process of testing and rounding machine operation

2.1 PROCESS OF TESTER OPERATION

The dough enters the test chamber from the hopper, where it is captured by rotating blades and pushed to the inlet of the dividing head. At the first injection moment, the damper is opened and the gases contained in the test are pushed back into the hopper; then the damper closes and a certain dough pressure is created in the pressure chamber, which is maintained due to a special pressure stabilizer (spring) connected to the damper and adjusted strictly by a certain pressure.

When the required dough pressure is reached in the chamber, the measuring pocket of the divider head is filled with dough, and excess dough is throttled through the raised damper into the test bin. Cut-off of measured dough dose is performed by rotating dough-splitting head, when filling the next measuring pocket, dough piece is pushed into dough-rounding machine.

The spread of dough pieces is regulated on the go. All rotating parts have protective casing.

2.2 PROCESS OF DOUGH ROUNDANT OPERATION

The dough pieces obtained in the dough splitter are dropped into the dough rounding machine on the initial part of the spiral. By the rotating conical bowl, the blank is gripped and guided along the formed trough between the outer surface of the conical bowl and the inner surface of the spiral.

Rotating in different directions, the dough blank, compressed between the walls of the trough, is winced and, due to friction, carried up the trough, taking the shape of a ball. When leaving the conical bowl, the rounded blank is sent to subsequent technological operations.