Abstract: A method of producing a stress free sheet of dough having uniform height and width can be economically and conveniently used with a batch dough system. Individual dough batches are deposited into a retention hopper from which equal volumetric dough portions are sectioned by a pair of oppositely rotating co-acting cutters. Each cutter includes a number of blades which cooperate with corresponding blades on the opposing cutter to section the dough into portions. The dough portions are deposited onto an inclined conveyor positioned below the hopper so that a leading end of each dough portion overlaps a trailing end of the previous dough portion. A photo-electric detection device ascertains the trailing end of the previous dough portion and signals the cutters to section the next successive dough portion.

Abstract: An apparatus for producing a stress free sheet of dough having uniform height and width can be economically and conveniently used with a batch dough system. Individual dough batches are deposited into a retention hopper from which equal volumetric dough portions are sectioned by a pair of oppositely rotating co-acting cutters. Each cutter includes a number of blades which cooperate with corresponding blades on the opposing cutter to section the dough into portions. The dough portions are deposited onto an inclined conveyor positioned below the hopper so that a leading end of each dough portion overlaps a trailing end of the previous dough portion. A photo-electric detection device ascertains the trailing end of the previous dough portion and signals the cutters to section the next successive dough portion. The overlapping dough portions are then formed into a dough sheet having uniform height and width by a pressing roller and a combination of side guide wedges and side pressing rollers.

Abstract: An apparatus and method are disclosed for continuously producing a stress free sheet of dough. The dry ingredients are measured and mixed on a continuous basis and the liquid ingredients are injected into the stream of dry ingredients. The ingredients are then transferred to a temperature controlled kneading chamber which generates a continuous stream of dough. The dough stream is discharged from the kneading chamber without benefit of rollers or stress inducing apparatus through a discharge conduit of predetermined flow resistance. The resulting stress free continuous stream of dough has a well developed and undamaged gluten network producing a high quality dough product.

Abstract: A pizza making machine is disclosed which automates the heretofore manual task of preparing pizzas. The machine includes a sauce and cheese dispenser for topping a pizza therefrom. A pizza supporting platen is included which accommodates three sizes and two shapes of pizza pans, and is powered for movement to below the sauce and cheese dispenser.