Abstract: An assembly for cutting and shaping a bar-shaped dough body including a plurality of polyhedral cutting members disposed around an opening through which the bar-shaped dough body is extruded. The polyhedral members are rotatably mounted around the opening and are formed to cooperatively close the opening, thereby cutting the bar-shaped dough body, multiple times during each revolution of the polyhedral members. Each polyhedral member includes curved sides meeting at one or more tip edges, the tip edges of each of the polyhedral members meeting at a center of the opening when the bar-shaped dough body is cut.

Abstract: A device for charging a filling material (6) with respect to pieces of dough (1) transferred on a transfer conveyor (2) comprising detectors (3) mounted on the transfer conveyor, the detectors being adapted to detect transverse shifts of the pieces of dough on the transfer conveyor and to generate signals representative of the amounts of the shifts; a filling-charging mechanism (4) disposed downstream of the detectors, the filling-charging mechanism having discharging nozzles (48) mounted movably in the transverse direction; and a control device (7) for receiving from the detectors the signals representative of the amounts of the shifts and controlling the discharging nozzles to move transversely amounts equal to the respective amounts of the shift.

Abstract: A method of manufacturing various shapes of bread that comprises the steps of forming a continuous sheet of bread dough, winding up the sheet of bread dough traveling on a horizontal conveyor from one of its sides into a bar of bread dough, causing the bar to fall from the downstream end of the conveyor, and cutting the falling dough body into dough pieces by means of squeezing it with the flat surfaces of a cutter, according to its preset weight or length.

Abstract: A method that comprises continuously depositing fillings on a sheet of bread dough and winding up the sheet with the deposited fillings from one of its sides into a bar of bread dough, with the fillings centered. This simple method serves to reduce production labor.

Abstract: An apparatus for manufacturing various shapes of bread that includes a device for forming a continuous sheet of bread dough, a roller for winding up the sheet of bread dough traveling on a horizontal conveyor from one of its sides into a bar of bread dough, the conveyor causing the bar to fall from its downstream end, and a cutter for cutting the falling dough body into dough pieces by squeezing it with flat surfaces of the cutter, according to its preset weight or length.

Abstract: An improved apparatus for cutting an enveloped body, which consists of an assembly having at least three circumferentially disposed cutting members, each cutting member having at least two sliding surfaces. The cutting members are assembled in sliding contact with each other such that the sliding surfaces of adjacent cutting members are slidable along each other so as to form or close a central opening surrounded by the cutting members. The opening is opened and closed for cutting the enveloped body passing therethrough. One sliding surface of a cutting member forms a convex surface, and the other sliding surface forms a concave surface complementary to the convex surface, so that the convex surface of a cutting member slides on the concave surface of an adjacent cutting member.

Abstract: A dough sheet laminating apparatus is provided to fold a dough sheet and feed it to the following line. The apparatus includes a feeding conveyor that supplies a dough sheet, a swinging mechanism located below the feeding conveyor, and a conveying device to feed the laminated dough sheet to the following line. The swinging mechanism includes a plurality of horizontal rollers that are substantially parallel to each other. The adjacent rollers rotate in opposite directions. When the dough sheet is supplied by the feeding device to the swinging mechanism, the dough sheet is supported on each roller and is fed by the rotation of each roller to the conveying device. When the swinging mechanism is swung, the dough sheet is folded on the conveying device.

Abstract: An improved apparatus for cutting and shaping a spherical body of a sticky material, composed of an assembly consisting of a number of rotary polygonal members for collectively forming an enclosure at the center thereof to cut and shape the material passing through the enclosure, each of the members with curved side surfaces being associated such that the enclosure is confined through the exposed part of the curved side surfaces of the polygonal members which pivotally swing to open and close the enclosure, and that the tip of each of the polygonal members tracks the exposed curved side surface of the adjacent polygonal member to scrape off the material adhering thereto, and each of the polygonal members having a uniform thickness that is thick enough to preclude the member from wedging into the material and that decreases toward the tip thereof, so that substantially spherical products can be continuously produced without generating any difficulty caused by the material adhering to the cutting members or by

Abstract: An apparatus for spacing and orienting croissant dough pieces has a dough-spacing device located at the position where the dough pieces are transferred from the upstream conveyor to the downstream conveyor, which dough-spacing device places the dough pieces apart from one another in the feeding direction on the downstream conveyor in a staggered manner, and a reorienting device for turning the dough pieces, with one side of each dough piece at right angles to the feeding direction of the downstream conveyor. The dough pieces are thus spaced apart from one another without increasing the conveyor width. The dough pieces are also fed to a downstream rolling-up apparatus after ensuring that the relevant side of each of the dough pieces is perpendicular to the feeding direction.

Abstract: An improved apparatus for cutting and shaping a spherical material, including an assembly consisting of a number of rotary polygonal members for forming and closing an opening at their center to pass the material through the opening and cut and shape it. Each of the members has curved sides that abut each other when the members close the opening. The first side has a convex surface, and the second side has a concave surface. Each member is associated with each other such that the tip of each member tracks the convex surface of an adjacent member and when the members close the opening, the convex surface engages the concave surface so that substantially spherical products bearing no uneven flower patterns on their outer cover can be produced without any interruption of the operation of the apparatus caused by powder burning and sticking to the polygonal members.

Abstract: An apparatus for spacing and orienting croissant dough pieces has a dough-spacing device located at the position where the dough pieces are transferred from the upstream conveyor to the downstream conveyor, which dough-spacing device places the dough pieces apart from one another in the feeding direction on the downstream conveyor in a staggered manner, and a reorienting device for turning the dough pieces, with one side of each dough piece at right angles to the feeding direction of the downstream conveyor. The dough pieces are thus spaced apart from one another without increasing the conveyor width. The dough pieces are also fed to a downstream rolling-up apparatus after ensuring that the relevant side of each of the dough pieces is perpendicular to the feeding direction.

Abstract: An improved apparatus for cutting and shaping a spherical material, which is composed of an assembly consisting of a number of rotary polygonal members for forming an opening at their center to cut and shape the material passing through the opening. Each of the members with curved side surfaces that are opposite each other is associated with each other such that when the members make a pivotal movement, the curved surface of each member slides over the curved surface of an adjacent member, and each of the members has a uniform thickness except for the area near the tip, where the thickness nonequiangularly decreases toward the tip so that substantially spherical products completely covered by an outer cover of a uniform thickness can be produced.

Abstract: A food material supply apparatus including at least one diametrically slotted roller located on the bottom of a hopper, a plate slidably inserted in each slot, a groove semicircular in cross section in the bottom of the hopper and extending parallel to roller, a hollow cylinder rotatably and complementarily fitted in the groove and formed with an axial opening having a length substantially equal to that of the rollers, a piston reciprocating in the cylinder, a food material extruding device connected to the delivery end of the cylinder, and a turntable located under the food material extruding device and having pockets for receiving the food material extruded from the extruding device. This apparatus enables a predetermined amount of vegatables and meat to be filled into a covering without any excessive agitation.

Abstract: An apparatus for separating a stack of cups made of soft material one from each other and transferring them is provided. This apparatus includes a continuously rotating cup holder and a suction nozzle that is mounted on a vertically and horizontally movable arm. The suction nozzle sucks the top cup in a stack of cups that are in the cup holder while the other cups are rotated as the cup holder rotates. The top cup is separated from the other cups and transferred to a preselected position by the suction nozzle.

Abstract: A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough is divided into dough portions, each portion is weighed, and the dough portions are placed to occupy a space proportional to the weight of each portion. By regulating the width and thickness of each portion, a dough strip having uniform dimensions is provided. Then shaped dough pieces are processed through cutting and shaping steps. The possibility of the gluten network being damaged by an excessive pressure is eliminated. Thus puffy and tasty bread or pastry made of such dough, and having an excellent quality, can be provided when the dough is baked.

Abstract: A method for shaping a spherical body consiting of dough crust and a filling is provided. A continuously fed cylindrical body, consisting of dough crust and a filling, is constricted by at least three slidable members which form an opening or closes it. The members slide one each other so as to constrict the cylindrical body.The contact area of the members with the surface of the cylindrical body gradually decreases as the opening is closed, thereby constricting the cylindrical body and shaping the spherical body.

Abstract: A method for quantitatively extruding food material is provided. At least one introducing means such as a driven roller having a vane adapted to protrude from it propels the food material into a cylindrical food forming device, which comprises a longitudinal groove and a cylinder having a rectangular opening on a side thereof and encloses the food material for a piston to extrude it from the apparatus.

Abstract: An apparatus for quantitatively extruding food material is provided. In this apparatus the material is introduced into the space formed between the periphery of a drum and the side wall of a housing. The drum has an inner chamber between its inner wall and the periphery of a cam. A pair of blades is inserted into slits formed on the drum form a compartment in the outside of the drum and a compartment in the inner chamber.Since the dimensions of the space in the compartment outside of the drum decrease towards the exit port, while the space of the inner chamber increases, the pressure in the space becomes much higher than that of the inner chamber. Thus the air in the material is drawn out of the outer compartment into the inner chamber via a path formed between the recess on the trailing surface of the blade and the wall of the slit. As a result material of a uniform quantity and density, and that has no air entrainment, is extruded from the exit port.

Abstract: An apparatus and method for quantitatively extruding food material is provided. The apparatus comprises a hopper, a frame supporting the hopper and having a chamber therein with first and second ports, to which a nozzle and a piston and cylinder assembly are connected, and a cylindrical food forming device. The food material which flows from the hopper into the chamber is confined by the cylindrical food forming device and forms a cylindrical body, which is then extruded by the piston from the nozzle, whereby even food material including large solids can be quantitatively extruded.

Abstract: An apparatus for quantitatively extruding food material is provided. At least one introducing means such as a driven roller having a vane adapted to protrude from it propels the food material into a cylindrical food forming device, which comprises a longitudinal groove and a cylinder having a rectangular opening on a side thereof and encloses the food material for a piston to extrude it from the apparatus.