U.S. patent application number 11/938219 was filed with the patent office on 2008-11-27 for food dough cutting method and cutting apparatus.
This patent application is currently assigned to RHEON AUTOMATIC MACHINERY CO., LTD.. Invention is credited to Susumu Kominato, Akinori Takama, Hiroshi Ueno.
Application Number | 20080289466 11/938219 |
Document ID | / |
Family ID | 39027278 |
Filed Date | 2008-11-27 |
United States Patent
Application |
20080289466 |
Kind Code |
A1 |
Takama; Akinori ; et
al. |
November 27, 2008 |
FOOD DOUGH CUTTING METHOD AND CUTTING APPARATUS
Abstract
The object of the present invention is to provide a food dough
cutting method and cutting device thereof capable of forming
conveyed food dough strips that have nearly identical weight per
unit time when dividing band shaped food dough into multiple food
dough strips in the conveyance direction, and is further capable of
performing the same number of cuts for each food dough strip when
cutting each food dough strip along the width direction into food
dough pieces having a specified weight. The conveyed food dough is
aligned to a position that is displaced by just an alignment
displacement amount with respect to a reference position that is
based on the installation position of cutting members. The
alignment displacement amount is calculated based on the ratio of
the width dimension of the food dough and the lengths of food dough
pieces that are cut from food dough strips on both sides.
Inventors: |
Takama; Akinori;
(Utsunomiya-shi, JP) ; Kominato; Susumu;
(Utsunomiya-shi, JP) ; Ueno; Hiroshi;
(Utsunomiya-shi, JP) |
Correspondence
Address: |
MYERS DAWES ANDRAS & SHERMAN, LLP
19900 MACARTHUR BLVD., SUITE 1150
IRVINE
CA
92612
US
|
Assignee: |
RHEON AUTOMATIC MACHINERY CO.,
LTD.
Utsunomiya-shi
JP
|
Family ID: |
39027278 |
Appl. No.: |
11/938219 |
Filed: |
November 9, 2007 |
Current U.S.
Class: |
83/155 ;
426/518 |
Current CPC
Class: |
Y10T 83/2137 20150401;
Y10T 83/7876 20150401; A21C 9/085 20130101; A21C 11/10 20130101;
A21C 3/10 20130101; Y10T 83/145 20150401; Y10T 83/2192 20150401;
Y10T 83/659 20150401 |
Class at
Publication: |
83/155 ;
426/518 |
International
Class: |
B26D 7/06 20060101
B26D007/06; A23P 1/00 20060101 A23P001/00 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 10, 2006 |
JP |
2006-305993 |
Claims
1. A food dough cutting method comprising steps of: conveying band
shaped food dough by way of a conveyor; detecting both end
positions of the food dough by way of a food dough detection
device; calculating the center position and width dimension of the
width of the food dough by way of a control device based on the
detection signal; aligning the center position of the width and the
conveyance position of the food dough by way of an alignment
device; dividing the band shaped dough into multiple food dough
strips in the conveyance direction by way of cutting members that
are downline from the conveyor; and cutting each food dough strip
into food dough pieces having a specified weight by way of a food
dough piece cutting device; wherein the conveyance position is a
position that is displaced just an alignment displacement amount
with respect to a reference position that is based on the
installation position of the cutting members; and the alignment
displacement amount is calculated by way of the control device
based on the ratio of the width dimension of the food dough and the
lengths of food dough pieces that are cut from food dough strips
that are located on both sides.
2. A food dough cutting method comprising steps of: conveying band
shaped food dough by way of a conveyor; detecting both end
positions of the food dough by way of a food dough detection
device; calculating the center position and width dimension of the
width of the food dough by way of a control device based on the
detection signal; aligning the center position of the width and the
conveyance position of the food dough by way of an alignment
device; dividing the band shaped dough into multiple food dough
strips in the conveyance direction by way of cutting members that
are downline from the conveyor; and cutting each food dough strip
into food dough pieces having a specified weight by way of a food
dough piece cutting device; wherein the conveyance position is a
position that is displaced just an alignment displacement amount
with respect to a reference position that is based on the
installation position of the cutting members; and the alignment
displacement amount is calculated by the control device based on
the ratio of the width dimension of the food dough and the number
of cuts per unit time when cutting the food dough strips located on
both sides by the food dough piece cutting device.
3. A food dough cutting device comprising: a conveyor that conveys
band shaped food dough; a dough width detection device that detects
both end positions of the food dough; a control device that
calculates the center position and width dimension of the width of
the food dough based on the detection signal from the dough
detection device; an alignment device that aligns the center
position and conveyance position of the width of the food dough;
and a multiple-strip cutting device that is located downline from
the conveyor and that comprises cutting members that divide the
food dough into multiple food dough strips in the conveyance
direction; and a food dough piece cutting device that cuts the food
dough strips into food dough pieces having a specified weight;
wherein the conveyance position is a position that is displaced
just an alignment displacement amount with respect to a reference
position that is based on the installation position of the cutting
members; the alignment displacement amount is a value that is
calculated based on the ratio of the width dimension of the food
dough and the lengths of food dough pieces that are cut from food
dough strips that are located on both sides; and the control device
controls the operation of the alignment device according to the
alignment displacement amount.
4. A food dough cutting device comprising: a conveyor that conveys
band shaped food dough; a dough width detection device that detects
both end positions of the food dough; a control device that
calculates the center position and width dimension of the width of
the food dough based on the detection signal from the dough
detection device; an alignment device that aligns the center
position and conveyance position of the width of the food dough;
and a multiple-strip cutting device that is located downline from
the conveyor and that comprises cutting members that divide the
food dough into multiple food dough strips in the conveyance
direction; and a food dough piece cutting device that cuts the food
dough strips into food dough pieces having a specified weight;
wherein the conveyance position is a position that is displaced
just an alignment displacement amount with respect to a reference
position that is based on the installation position of the cutting
members; the alignment displacement amount is a value that is
calculated based on the ratio of the width dimension of the food
dough and the number of cuts per unit time when cutting the food
dough strips located on both sides by the food dough piece cutting
device; and the control device controls the operation of the
alignment device according to the alignment displacement amount.
Description
RELATED APPLICATIONS
[0001] This application claims the benefit under 35 U.S.C. .sctn.
119 of Japanese patent application No. 2006-305993, filed Nov. 10,
2006.
BACKGROUND OF THE INVENTION
[0002] This invention relates to a cutting method and cutting
device for separating conveyed band shaped food dough into multiple
strips in the conveyance direction.
[0003] As means for separating a block of food dough, such as mixed
and kneaded bread dough, into a specified amount (for example 40 g)
of food dough pieces, there is a device that forms continuous band
shaped food dough from a block of food dough, and divides that food
dough into rectangular pieces, for example as the food dough is
conveyed by a conveying device.
[0004] For example, the bread dough divider that is disclosed in
Japanese patent application H4-66044 comprises: a belt conveyor
that conveys the block of bread dough, an expansion roller that
expands that block of bread dough to a near uniform thickness, a
plurality of straight cutting rotary cutters that cut the expanded
bread dough along the conveyance direction and divides the bread
dough into multiple bread dough strips, and a cross cutting rotary
cutter that cuts the divided bread dough strips in the width
direction (horizontal direction that is orthogonal to the
conveyance direction) and divides the bread dough strips into
rectangular shaped bread dough pieces. By using this kind of food
dough divider, identical rectangular shaped food dough pieces are
formed from band shaped food dough.
[0005] However, when dividing band shaped food dough whose width
varies in the conveyance direction into multiple food dough strips,
the width on both sides of a food dough strip is not fixed, or in
other words, strip shaped food dough having a varying width is
obtained. Therefore, there is a problem in that productivity drops
when it is necessary to discard the strip shaped food dough on both
sides as unnecessary dough, and quality of the produced food dough
becomes unstable and decreases when the strip shaped food dough on
both sides is combined and remixed with the raw material.
[0006] The inventors have proposed a food dough formation system
that is capable of obtaining pieces of a set weight of food dough
from band shaped food dough (for example, refer to Japanese patent
application 2001-95468). This food dough formation system
comprises: a conveyor that conveys band shaped food dough that is
formed to a nearly uniform thickness; an alignment device that
aligns the conveyed position of the food dough; a separation and
expansion device that comprises a cutter as a cutting member that
divides the food dough into multiple food dough strips and a
branched conveyor that divides and conveys the food dough strips; a
weighing conveyor that weighs the amount of divided food dough that
is conveyed; and a cutting device that cuts the divided food dough
that is conveyed into rectangular pieces of food dough. When using
this kind of food dough formation system, pieces of identical
weights of food dough are formed from band shaped food dough. Also,
the pieces of food dough can go through a secondary formation by
manual formation or by a follow-up molder or rounding device.
[0007] However, when the width of the food dough constantly varies
in the conveyance direction, or when the characteristics of the
dough, such as the thickness or density, is not uniform in part of
the dough, or particularly in the section on both sides, problems
may occur in that when the food dough formation system divides the
food dough into two strips of food dough whose width is constantly
changing, large differences in the weight of the food dough that is
conveyed per unit time occur, and when cutting each strip of food
dough into pieces having a specified weight, extreme differences
may occur in the number of cuts for each strip per unit time (for
example, 1 minute), and the pieces of food dough become backed up
(over supplied) in the secondary formation, or are not
supplied.
[0008] Also, in the food dough formation system described above,
when cutting the food dough that has been divided into two strips
into pieces of food dough, the shape of the food dough pieces is
formed into a horizontal rectangular shape (strips) as the weight
of the dough decreases, and is not a suitable shape for secondary
formation. In this case, by dividing the band shaped food dough
into three or more strips of bread dough, and then cutting the
strips of bread dough across the width direction to form food dough
pieces, it is possible to obtain square food dough pieces, for
example, that are suitable for secondary formation.
[0009] However, in the food dough formation system described above,
when the width dimension of the food dough constantly varies in the
conveyance direction, or when the characteristics of the dough,
such as the thickness or density, is partially not uniform,
particularly in the sections on both sides, then when dividing the
band shaped food dough with an evenly spaced cutter in the
conveyance direction into three or more strips of food dough, the
width dimension of the strips of food dough on both sides varies.
Therefore, a large difference occurs in the weight conveyed per
unit time between the center food dough strip and the food dough
strips on both sides, or between the food dough strips on both
sides, and when cutting each of the food dough strips into food
dough pieces having a specified weight, extreme differences occur
in the number of cuts per unit time for each food dough strip, so
during secondary formation, a problem may occur in that the food
dough strips will become backed up (over supplied), or will not be
supplied.
SUMMARY OF THE INVENTION
[0010] The object of the present invention is to provide a food
dough cutting method and cutting device thereof capable of forming
conveyed food dough strips that have nearly identical weight per
unit time when dividing band shaped food dough into multiple food
dough strips in the conveyance direction, and further capable of
performing the same number of cuts for each food dough strip
(synonymous with the number of cuts of food dough pieces) when
cutting each food dough strip along the width direction (direction
orthogonal to the conveyance direction) into pieces of food dough
having a specified weight.
[0011] The present invention was invented in consideration of the
problems described above, with the invention according to a first
claim being a food dough cutting method comprising steps of:
conveying band shaped food dough by way of a conveyor; detecting
both end positions of the food dough by way of a food dough
detection device; calculating the center position and width
dimension of the width of the food dough by way of a control device
based on the detection signal; aligning the center position of the
width and the conveyance position of the food dough by way of an
alignment device; dividing the band shaped dough into multiple food
dough strips in the conveyance direction by way of cutting members
that are downline from the conveyor; and cutting each food dough
strip into food dough pieces having a specified weight by way of a
food dough piece cutting device; wherein the conveyance position is
a position that is displaced just an alignment displacement amount
with respect to a reference position that is based on the
installation position of the cutting members; and the alignment
displacement amount is calculated by way of the control device
based on the ratio of the width dimension of the food dough and the
lengths of food dough pieces that are cut from food dough strips
that are located on both sides.
[0012] The invention according to a second claim is a food dough
cutting method comprising steps of: conveying band shaped food
dough by way of a conveyor; detecting both end positions of the
food dough by way of a food dough detection device; calculating the
center position and width dimension of the width of the food dough
by way of a control device based on the detection signal; aligning
the center position of the width and the conveyance position of the
food dough by way of an alignment device; dividing the band shaped
dough into multiple food dough strips in the conveyance direction
by way of cutting members that are downline from the conveyor; and
cutting each food dough strip into food dough pieces having a
specified weight by way of a food dough piece cutting device;
wherein the conveyance position is a position that is displaced
just an alignment displacement amount with respect to a reference
position that is based on the installation position of the cutting
members; and the alignment displacement amount is calculated by the
control device based on the ratio of the width dimension of the
food dough and the number of cuts per unit time when cutting the
food dough strips located on both sides by the food dough piece
cutting device.
[0013] The invention according to a third claim is a food dough
cutting device comprising: a conveyor that conveys band shaped food
dough; a dough width detection device that detects both end
positions of the food dough; a control device that calculates the
center position and width dimension of the width of the food dough
based on the detection signal from the dough detection device; an
alignment device that aligns the center position and conveyance
position of the width of the food dough; and a multiple-strip
cutting device that is located downline from the conveyor and that
comprises cutting members that divide the food dough into multiple
food dough strips in the conveyance direction; and a food dough
piece cutting device that cuts the food dough strips into food
dough pieces having a specified weight; wherein the conveyance
position is a position that is displaced just an alignment
displacement amount with respect to a reference position that is
based on the installation position of the cutting members; the
alignment displacement amount is a value that is calculated based
on the ratio of the width dimension of the food dough and the
lengths of food dough pieces that are cut from food dough strips
that are located on both sides; and the control device controls the
operation of the alignment device according to the alignment
displacement amount.
[0014] The invention according to a fourth embodiment is a food
dough cutting device comprising: a conveyor that conveys band
shaped food dough; a dough width detection device that detects both
end positions of the food dough; a control device that calculates
the center position and width dimension of the width of the food
dough based on the detection signal from the dough detection
device; an alignment device that aligns the center position and
conveyance position of the width of the food dough; and a
multiple-strip cutting device that is located downline from the
conveyor and that comprises cutting members that divide the food
dough into multiple food dough strips in the conveyance direction;
and a food dough piece cutting device that cuts the food dough
strips into food dough pieces having a specified weight; wherein
the conveyance position is a position that is displaced just an
alignment displacement amount with respect to a reference position
that is based on the installation position of the cutting members;
the alignment displacement amount is a value that is calculated
based on the ratio of the width dimension of the food dough and the
number of cuts per unit time when cutting the food dough strips
located on both sides by the food dough piece cutting device; and
the control device controls the operation of the alignment device
according to the alignment displacement amount.
EFFECT OF THE INVENTION
[0015] With this invention, when aligning the center position of
the width of the band shaped food dough and conveying the food
dough, alignment is not performed by aligning the food dough to a
set position without moving the center position with respect to the
cutting members as was done conventionally, but rather the center
position and a set position, which is calculated by a control
device based on the varying width dimension of the food dough and
the varying cut lengths of food dough pieces that are divided from
food dough strips, are aligned, so even when the characteristics of
the dough, such as the width dimension, thickness or density of the
dough are not uniform, it is possible to perform control so that
weight of each of the food dough strips that is conveyed per unit
time is mostly the same.
[0016] Also, with this invention, when dividing the band shaped
food dough into multiple food dough strips, the plurality of
cutting members, for example, rotating blades, are not arranged at
fixed specified intervals as was done conventionally, but rather
the interval between the cutting members is adjusted to an interval
that is calculated by a control device based on the varying width
dimension of the food dough and the varying cut lengths of food
dough pieces that are divided from food dough strips, so even when
the characteristics of the dough, such as the width dimension,
thickness or density of the dough are not uniform, it is possible
to perform control so that weight of each of the food dough strips
that is conveyed per unit time is mostly the same.
[0017] In other words, with this invention, when dividing the
conveyed food dough into multiple food dough strips along the
conveyance direction, it is possible to suppress the occurrence of
large differences in the weight of each of the food dough strips
conveyed per unit time even when the characteristics of the dough,
such as the width dimension, thickness or density of the dough are
not uniform, so it is possible to make the number of cuts made per
unit time (number of cuts) when cutting each of the food dough
strips into food dough pieces having a specified weight the same,
and thus it is possible to prevent a build up (oversupply), or
undersupply of food dough pieces in the secondary formation section
that follows.
BRIEF DESCRIPTION OF THE DRAWINGS
[0018] FIG. 1 is a top view of the cutting device 1 of a first
embodiment of the invention.
[0019] FIG. 2 is a front view as seen in the direction of the
section A-A in FIG. 1.
[0020] FIG. 3 is a side view of the cutting device 1 as seen toward
the left in FIG. 2
[0021] FIG. 4 is a top view of the cutting device 1 of a second
embodiment of the invention.
[0022] FIG. 5 is a top view of the cutting device 1 of a third
embodiment of the invention.
[0023] FIG. 6 is a top view of the multiple-strip cutting device 2
of the cutting device 1 of a fourth embodiment of the
invention.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0024] The cutting device 1 of a first embodiment of the invention
will be explained using the drawings. FIG. 1 is a top view of a
cutting device 1. FIG. 2 is a front view as seen in the direction
of section A-A of FIG. 1. FIG. 3 is a left side view of FIG. 2.
[0025] As shown in FIG. 1 to FIG. 3, the cutting device 1 comprises
a multiple-strip cutting device 2 that cuts band shaped food dough
F that is conveyed by a conveyor 3 along the conveyance direction S
into four food dough strips F1, F2, F3, F4. The multiple-strip
cutting device 2 comprises: three circular rotating blades 5 as the
cutting members; a cutting member interval adjustment mechanism 7
that adjusts the installation interval between the rotating blades
5; and a conveyor roller 9 that conveys the food dough F against
the rotating blades 5. Also, the multiple-strip cutting device 2 is
installed on opposing side plates 13 that are fastened to the side
surfaces of the conveyer frame of the conveyor 3.
[0026] The cutting member interval adjustment mechanism 7 supports
a rotating shaft 17 by a bearing 15 that is installed on the inside
of the opposing side plates 13 so that it can freely rotate, and
one end of that rotating shaft 17 is coupled with a control motor
M1. The rotating shaft 17 comprises a shaft unit 19 in the center
section, and on both sides of the shaft unit 19 there is a left
screw unit 21 and right screw unit 23 whose threads are formed
opposite from each other. Also, there are support members 25, 26,
27 that are installed on the rotating shaft 17, and they support
the three rotating blades 5 so they are evenly spaced, a
fastener/support member 25 fits on the shaft unit 19 and is secured
in the axial direction by a retaining ring 29, and movable support
members 26, 27, which have threaded holes that correspond to the
screw threads on the left screw section 21 and right screw section
23, can move in the axial direction of the rotating shaft and screw
onto the left screw section 21 and right screw section 23.
Therefore, in FIG. 2, when the rotating shaft 17 rotates to the
right, the rotating blades 5 approach each other and the interval
between them becomes narrow, and when the rotating shaft 17 rotates
to the left, the rotating blades 5 separate from each other and the
interval between them becomes wider. The support members 25, 26, 27
that support the rotating blades 5 are located so that they are
connected to a weight or air-pressure cylinder (not shown in the
figures) so that the rotating blades 5 are pressed against the
conveyor roller 9.
[0027] Furthermore, a rotary shaped pulse encoder 31 is connected
to the end section of the output shaft of the control motor M1 that
is connected to the rotating shaft 17, and the interval WD between
the rotating blades 5 is calculated by detecting the angle of
rotation of the rotating shaft 17 based on the number of pulses
that is output from the pulse encoder 31. As the detection device
for calculating the interval WD between the rotating blades 5, it
is possible to place distance sensors on the inside of the side
plates 13 and to directly detect the distance to the rotating
blades 5.
[0028] Also, the conveyor roller 9 is connected to a control motor
M2 underneath the rotating blades 5 and on the downline side of the
conveyor 3 so that it can rotate, and together with conveying the
food dough that is aligned and conveyed by the conveyor 3, it works
together with the opposing rotating blades 5 to cut the food dough
F into four food dough strips F1, F2, F3, F4.
[0029] Moreover, there are dough width detection devices 33, for
example distance sensors, located on the inside of the side plates
13 so that they face each other, and they measure the distance to
both end sections of the food dough F that is conveyed by the
conveyor 3, and calculate the center position C of the width of the
food dough F based on the detection signal from the dough width
detection devices 33. In this embodiment, the dough width detection
devices 33 are located near the downline end of the conveyor 33.
The dough width detection devices 33 are not limited to being
distance sensors, and they could be a plurality of photoelectric
sensors that are located along the width direction over the
conveyor, or they could be camera sensors that take images of the
food dough, or could be any device capable of detecting both sides
of the food dough F.
[0030] The conveyor 3 is used as a conveyance unit that conveys
food dough that is formed into a band shape by a well known dough
supply device such as that disclosed in Japanese patent application
H4-66044 or Japanese patent application 2001-95468. The conveyor 3
comprises a continuous belt 35 that wraps around a plurality of
rollers, and it is coupled and connected to a control motor (not
shown in the figures) by a power transmission mechanism such as a
sprocket and chain.
[0031] Also, there is an alignment device 37 located on the
conveyor 3 for aligning the center position C of the width of the
food dough F, which is calculated based on the detection signal
from the dough width detection devices 33, so that it is in the
conveyance position. The alignment device 37 is located so that it
can move the downline end of the conveyor 3 back and forth in the
horizontal direction as indicated by arrows R with the upline end
of the conveyor 3 as the center. The alignment device 37 is not
limited to this, and could be a device as disclosed in Japanese
patent application 2001-95468 that aligns the center position C of
the width of the food dough F in the conveyance position by moving
the belt 35 in the width direction by moving the end rollers of the
conveyor in the width direction that is orthogonal to the
conveyance direction S.
[0032] A conveyor 39 that conveys the food dough strips cut into
four strips F1, F2, F3 and F4 is connected on the downline side of
the multiple strip cutting device 2, and it comprises a continuous
belt 41 that wraps around a plurality of rollers, and is coupled
with a control motor (not shown in the figure) by way of a power
transmission mechanism such as a sprocket and chain. Furthermore,
expansion conveyors expand and convey the food dough strips F1, F2,
F3 and F4 as disclosed in Japanese patent application 2001-95468,
first weighing conveyors measure the weight and convey the food
dough strips that are supplied from each of the expansion
conveyors, dough cutting devices that are guillotine type cutting
devices cut the food dough strips F1, F2, F3 and F4 into food dough
pieces f1, f2, f3 and f4 when the weights measured by the first
weighing conveyors match a set value, and second weighing conveyors
measure the weight of the cut food dough pieces f1, f2, f3 and f4
are each connected downline from the conveyor 39 so that they are
placed horizontally across the width direction. The conveyor 39 can
function as the expansion conveyors.
[0033] A control device 43 controls the driving of all of the
devices, and together with controlling the conveyance speed of the
conveyor 3, roller 9, conveyor 39 and the like, it has a
computation device that calculates the center position C of the
width of the food dough F based on the detection signal from the
food width detection devices 33. Also, the control device 43 sends
a width direction correction command to the alignment device 37 to
move the conveyor back and forth in the horizontal direction so
that the center position C is shifted a specified amount
(hereafter, referred to as the alignment displacement amount H)
with respect to a reference position D that is based on the
installation position of the cutting members 5 (in this embodiment,
this is the position of the blade tips that are supported by the
fixed support member 25). This reference position D is the starting
position for positioning when aligning the center position C to a
specified conveyance position, and is not limited to the position
described above (position of the blade tips) but can be set
arbitrarily.
[0034] Furthermore, the control device 43 calculates the varying
width W of the food dough based on the detection signal from the
dough width detection devices 33, and together with calculating the
width dimensions W1, W2, W3, W4 of the food dough strips F1, F2,
F3, F4 based on the change in that width dimension W, controls the
drive of the control motor M1 so that the rotating shaft 17 rotates
to the left or right in order that the interval WD between the
rotating blades 5 matches the calculated width dimension W2. The
interval WD between the rotating blades 5 is calculated based on
the initial set interval between the rotating blades 5, the
direction of rotation of the control motor M1 and the number of
pulses sent from the pulse encoder 31 to the control device 43.
[0035] Also, the control device 43 controls operation of the dough
piece cutting device so that it cuts the food dough strips F1, F2,
F3, F4 into food dough pieces f1, f2, f3, f4 when the weight of
each of the food dough strips F1, F2, F3, F4 that were cut and
weighed by the first weighing conveyors as disclosed in Japanese
patent application 2001-95468 match a set value. In each of the
expansion conveyors, there is a rotary type pulse encoder that is
connected to and coupled with a drive motor or roller for example,
and when the number of pulses that corresponds to the length of the
cut food dough pieces is sent to the control device 43, it
calculates the cut lengths L1, L2, L3, L4 of the food dough pieces
f1, f2, f3, f4. For example, the cut length L1 is not always the
same, and as the width dimension W of the food dough F varies, or
as the characteristics of the food dough F become uneven, it
changes each time a food dough piece f1 is cut.
[0036] The food dough pieces f1, f2, f3, f4 are cut based on a set
weight, and cutting is further controlled by the control device 43
so that the cut lengths L1, L2, L3, L4 that are cut along the width
direction are the same. Also, when cutting food dough F, which is
overall uniform, into four food dough pieces f1, f2, f3, f4, the
interval WD between the rotating blades 5 should be adjusted so
that it is variable, and so that the width dimensions W1, W2, W3,
W4 become the same. However, when the width dimension of the food
dough F varies, or when the characteristics of the dough,
particularly the thickness or density of the sections on both
sides, are partially not uniform, the set position for aligning the
center position C and the interval WD between the cutting members
must be controlled by the control device, and the width dimensions
W1, W2, W3, W4 must each be adjusted so that the cut lengths L1,
L2, L3, L4 become the same. In this first embodiment of the
invention, the food dough strips F2, F3 that are arranged on the
inside of food dough strips F1, F4 on both sides were explained as
having nearly the same characteristics. Also, the food dough pieces
f2, f3 were explained as being cut at nearly the same timing, and
as being cut into nearly the same shape each time the food dough
pieces f2 and f3 are cut. In other words, the width dimensions W2,
W3 and cut lengths L2, L3 of the food dough pieces f2, f3 are
nearly the same each time the food dough pieces f2 and f3 are
cut.
[0037] Next, the method used by the control device 43 for
calculating the interval WD between the rotating blades 5
(synonymous with the width dimension W2 of the food dough F2) and
the alignment displacement amount H will be explained. As an
example of the calculation method, the alignment displacement
amount H and the interval WD between the cutting blades 5 are
calculated based on the dimensions of 20 continuous food dough
pieces f1, f2, f3, f4 of each strip, and the average cut lengths of
the 20 continuous food dough pieces f1, f2, f3, f4 of each strip
are taken to be AVL1, AVL2, AVL3 and AVL4. The number of food dough
pieces f1, f2, f3, f4 for calculating the average cut lengths AVL1,
AVL2, AVL3, AVL4 is not limited to 20, and can be arbitrarily
set.
[0038] The average width dimension of the food dough F is taken to
be the average width dimension AVW. The average width dimension AVW
is the average value that is calculated based on the measured
values of 20 continuous width dimensions W of the food dough F that
are measured at the time when the food piece f2 is cut from the
food dough strip F2. The average width dimension AVW can also be
the average value that is calculated based on the measured values
of the continuously measured width dimension W of the food dough
that constantly varies while 20 food dough pieces f2 are cut.
[0039] The interval WD between the rotating blades 5 is calculated
and controlled by the control device 43 according, for example, to
Equation 1 below.
WD = W 4 .times. E 2 = W 4 .times. E 1 .times. ( AVL 2 + AVL 3 ) 2
( AVL 1 + AVL 4 ) 2 .times. K E 2 = E 1 .times. ( AVL 2 + AVL 3 ) 2
( AVL 1 + AVL 4 ) 2 .times. K [ Equation 1 ] ##EQU00001##
[0040] The interval WD between the rotating blades 5 varies when
the width dimension W of the food dough F varies or when the
characteristics of the food dough are not uniform, and in this
embodiment, the food dough F is divided into four strips, so the
interval WD is calculated by multiplying the value obtained by
dividing the width dimension W by 4 (strips) (W/4) with a width
adjustment ratio E as a correction value that is calculated based
on the average cut lengths AVL1, AVL2, AVL3 AVL4 of the food dough
pieces f1, f2, f3, f4.
[0041] The width adjustment ratio E is a value that is updated
every time the dimensions of 20 continuous food dough pieces f1,
f2, f3, f4 are measured, and the updated width adjustment ratio E2
is calculated as the product of the previous width adjustment ratio
E1, the ratio of the average lengths of the food dough pieces on
both sides and in the center (AVL2+AVL3)/(AVL1+AVL4) that is
calculated using the ratio of the average cut lengths of the food
dough pieces in the center f2, f3 ((AVL2+AVL3)/2) with respect to
the average cut lengths of the food dough pieces on both sides f1,
f4 ((AVL1+AVL4)/2), and a width correction factor K that takes into
consideration the characteristics of the food dough F1, F4 on both
sides. When the average cut lengths of the food dough pieces on
both sides f1, f4 ((AVL1+AVL4)/2) differ from the average cut
lengths of the food dough pieces in the center f2, f3
((AVL2+AVL3)/2), the ratio of the average lengths of the food dough
pieces on both sides and in the center (AVL2+AVL3)/(AVL1+AVL4) is
not 1, so the width adjustment ratio E is updated, and the interval
WD between the rotating blades 5 changes. The width correction
factor K is a preset value that is input to the control device 43,
and changes according to the characteristics of the food dough
F.
[0042] When adjusting the interval WD between rotating blades 5
based on Equation 1 above, the sum of the weight of the food dough
strips on both sides F1, F4 conveyed per unit time and the sum of
the weight of the food dough strips in the center F2, F3 are
controlled so that they become the same.
[0043] Also, when the characteristics of the dough, such as the
thickness or density in the sections on both sides of the food
dough F as described above, are not uniform, the width dimensions
W1, W4 of the food dough strips on both sides F1, F4 are obtained
by dividing the value of the width dimensions W2, W3 of the food
dough strips F2, F3 subtracted from the width W of the food dough F
by 2, and when a specified weight of food dough pieces f1, f4 is
cut from the food dough strips F1, F4 on both sides, the lengths of
the cut lengths L1,L4 are not the same. Therefore, in this first
embodiment of the invention, the center position C of the food
dough F is shifted a specified amount (alignment displacement
position H) with respect to a reference position D, and by
performing adjustment to increase or decrease the widths W1, W4 of
the food dough strips F1, F4, the alignment displacement position H
is controlled so that the cut lengths L1, L4 of the food dough
pieces f1, f4 become the same.
[0044] The alignment displacement position H is calculated and
controlled by the control device 43 according to Equation 2 below,
for example.
H 2 = H 1 + J = H 1 + [ AVW - AVW 4 .times. 2 .times. E 2 2 .times.
( AVL 1 AVL 4 .times. U - 1 ) ] J = T .times. ( AVL 1 AVL 4 .times.
U - 1 ) T = AVW - AVW 4 .times. 2 .times. E 2 2 [ Equation 2 ]
##EQU00002##
[0045] The alignment displacement position H is a value that is
updated each time the dimensions of 20 continuous food dough pieces
f1, f2, f3, f4 for each strip are measured, and the updated
alignment displacement position H2 is calculated by adding the
previous alignment displacement H1 and the alignment position
correction value J (H1+J). The alignment position correction value
J is a value that is obtained by subtracting 1 from the product of
the virtual average width dimension T of the food dough F1, F4 on
both sides, the ratio of average cut lengths on both side
(AVL1/AVL4), which is the ratio of the average cut length AVL1 of
the food piece f1 with respect to the average cut length AVL4 of
the food piece f4, and an alignment correction factor U that takes
into consideration the characteristics of the food dough F1, F4 on
both sides (T.times.(AVL1/AVL4).times.U-1).
[0046] Furthermore, the virtual average width dimension T is
calculated by taking the product of the average width AVW of the
food dough divided by 4 (strips), the number of strips 2 (strips)
which are the food dough strips F2, F3 in the center, and the width
adjustment ratio E2 ((AVW/4).times.2.times.E2), and then
subtracting that value from the average width dimension AVW and
dividing the result by 2 (represents the food dough strips F1, F3
on both sides) ((AVW-(AVW/4).times.2.times.E2)/2).
[0047] As can be understood from the explanation above, the
alignment displacement amount H is calculated based on the average
width dimension AVW of the food dough F, and the ratio of the
average cut lengths on both sides (ALV1/ALV4). Therefore, when the
average width dimension AVW is updated, or when the ratio of the
average cut lengths on both sides (ALV1/ALV4) is not 1, in other
words, when there is a difference in the average cut length AVL4 of
food dough piece f4, and the average cut length AVL1 of food dough
piece f1, the alignment displacement amount H varies.
[0048] When the alignment displacement amount H is adjusted based
on the Equation 2 above, the weights of the food dough strips F1,
F4 on both sides that are conveyed per unit time are controlled so
that they are the same.
[0049] It is possible to express the cut lengths L1 to L4 of the
food dough strips F1 to F4 as the number of cuts per unit time of
the food dough strips F1 to F4. When the number of cuts per unit
time of the food dough strips F1 to F4 is N1 to N4 (times/min), and
the distance move per unit time is taken to be V, then L1=V/N1,
L2=V/N2, L3=V/N3 and L4=V/N4. Here, the distance moved per unit
time V is the velocity of movement of the conveyor 39, so the same
value V is used for all of the food dough strips F1 to F4.
Therefore, it is also possible to use the average cut lengths
AVL1=V/AVN1, AVL4=V/AVN4, etc. In this case, in Equation 2,
AVL1/AVL4=(V/AVN1)/(V/AVN4)=AVN4/AVN1. In other words, it is also
possible to perform control based on the ratio of number of cuts
per unit time AVN4/AVN1 when cutting the food dough strips located
on both sides by the dough piece cutting device instead of control
based on the ratio of cut lengths AVL1/AVL4. When actually
performing control of the dough piece cutting device by controlling
the number of cuts per unit time, performing control of the
alignment displacement amount based on the ratio AVN4/AVN1 is
easier than performing control based on the ratio AVL1/AVL4.
[0050] In this embodiment, the case of calculating the interval WD
between rotating blades 5, and the alignment displacement amount H
using Equation 1 and Equation 2 was explained, however, the
embodiment is not limited to change according to these equations.
For example, calculating the virtual average width dimension T,
which is used in the calculation of the alignment displacement
amount H, based on the average dough width AVW and the width
adjustment ratio E was explained, however, this value can also be
calculated based on the average value ((AVW1+AVW4)/2) of the
average values AVW1, AVW4 of the width dimensions W1, W4 of the
food dough strips F1, F4 that are measured continuously 20 times at
the timing when the food dough piece f2 is cut from the food dough
F.
[0051] Also, substituting the average dimensions (AVW, AVL1, etc.)
into Equation I and Equation 2 above was explained, however, it is
possible to replace the average dimensions with the dimensions (W,
L1, etc.). In other words, it is possible to enter the dimensions
into Equation I and Equation 2 each time the dimensions are
measured, and to control the value of the interval WD between
rotating blades 5 and the alignment displacement amount H.
[0052] Next, the operation of the cutting device 1 is explained. As
shown in FIG. 1, band shaped food dough F is conveyed at a
specified speed by a conveyor 3. The width dimension W of the food
dough F varies along the conveyance direction S, and the food dough
F is conveyed so that the center position C in the width varies in
a winding manner as it is conveyed. Distance data to the end
section on both sides of the food dough that is conveyed in the
detection position of the dough width detection devices 33 is
detected by the dough width detection devices 33, and based on the
detection signal, the center position C and width dimension W of
the food dough F at the detection position is calculated by the
control device 43. Also, the conveyor 3 is moved and back and forth
in the horizontal direction so that the center position C is moved
the alignment displacement amount H with respect to the reference
position D to align the food dough F. Also, the aligned food dough
F1 is conveyed onto a conveyor roller that rotates at the same
speed as the conveyor 3.
[0053] Furthermore, together with calculating the interval WD
between rotating blades 5 (same as the width dimension W2 of the
food dough strip F2) based on the value of the calculated width
dimension W of the food dough F, a correction command instruction
is sent from the control device 43 to the control motor M1 so that
the interval between rotating blades 5 coincides with the interval
WD, and the intervals between each of the rotating blades 5 that
are supported by movable support members 26, 27 of the cutting
member interval adjustment mechanism 7 are adjusted. When moving
the supports so that the interval WD between rotating blades 5
becomes narrower, the correction instruction instructs the control
motor M1 to rotate the rotating shaft 17 shown in FIG. 2 to the
right, which brings each of the rotating blades 5 closer together.
Also, when the moving the supports so that the interval WD between
rotating blades 5 becomes wider, the correction instruction
instructs the control motor M1 to rotate the rotating shaft 17
shown in FIG. 2 to the left, which moves the rotating blades 5
apart from each other. The distance that the rotating blades 5 are
moved is calculated based on the number of pulses that is sent to
the control device 43 from the pulse encoder 31.
[0054] Band shaped food dough F1 is divided into four food dough
strips F1, F2, F3, F4 having widths W1, W2, W3, W4 that vary based
on the fluctuation of the width dimension W, and conveyed by a
conveyer 39. After the food dough strips F1, F2, F3, F4 have been
expanded in the width direction by an expansion conveyors and
conveyed, the food dough strips F1, F2, F3, F4 are weighed by a
first weighing conveyor, and cut into food dough pieces f1, f2, f3,
f4 by a food dough piece cutting device at timing when the weight
coincides with a set value so that the pieces are all a specified
weight. Also, after every 20 pieces have been cut of each of the
food dough pieces f1, f2, f3, f4, an alignment position correction
value J for calculating the alignment displacement amount H, and a
width adjustment ratio E for calculating the interval WD between
rotating blades 5 are updated.
[0055] Therefore, for each of the food dough strips F1, F2, F3, F4
that are weighed by the first weighing conveyor, large differences
in width of the dough that is conveyed per unit time (for example
one minute) are suppressed, and it is possible to keep the number
of cuts per unit time (number of cut pieces) of each strip nearly
the same. Also, in the secondary formation that follows, problems
such as of accumulation of food dough pieces (over supply), or no
supply of food dough pieces are solved.
[0056] Next, a second embodiment of the invention will be
explained. FIG. 4 is a drawing showing the cutting device 1 of this
second embodiment of the invention. In this second embodiment, the
same reference numbers are given to components that perform the
same function as in the first embodiment, and any redundant
explanation is omitted. In this second embodiment, the case is
explained of performing control so that when the band shaped dough
F is divided into four food dough strips F1, F2, F3, F4, the cut
lengths L1, L2, L3, L4 are made the same by adjusting the width
dimensions W2, W3 of the two center food dough strips F2, F3.
[0057] As the cutting member interval adjustment mechanism 7 of the
multiple strip cutting device 2, one more rotating shaft 45 is
placed on the upline side of the rotating shaft 17, and a movable
support member 49 is screwed onto the left screw section 47 that is
formed in the center section of the rotating shaft 45 so that it
can move. Furthermore, on the base end of the movable support
member 49 there is a rotating blade 48 as a cutting member 5, and
that rotating blade 48 is located between the two rotating blades 5
that are supported by the rotating shaft 17. The rotating shaft 45
is connected to a control motor M3 that is controlled by the
control device 43, and is set so that it can be rotated. Also, a
pulse encoder 32 is coupled with the output shaft of the control
motor M3.
[0058] In this second embodiment, the reference position D is
located between the rotating blades 5 on both sides that are
supported by the rotating shaft 17 by way of movable support
members 26, 27. Also, the interval W2 between the rotating blade 5
and rotating blade 48 that cut the food dough strip F2, is taken to
be equal to the interval W3 between the rotating blade 48 and
rotating blade 5 that cut the food dough strip F3.
[0059] The interval WC between the rotating blades 5 on both sides
is expressed as (W2+W3), and can be calculated from Equation 1 as
two times the value of the interval WD between the rotating blades
5 that was explained in the first embodiment
(WC=(W2+W3)=2.times.WD). Therefore, it is possible to control the
rotation of the control motor M1 by a correction instruction from
the control device 43 that is based on the interval WD, and to
adjust the position (interval) of the rotating blades 5 on both
sides by way of the rotating shaft 17 and movable support members
26, 27.
[0060] Also, the alignment displacement amount H of the center
position C of the width of the food dough F with respect to the
reference position D can be calculated using Equation 2 that was
explained for the first embodiment. When doing this, being able to
perform control based on the ratio of cut lengths, or control based
on the ratio of the number of cuts per unit time is the same.
[0061] Moreover, the displacement amount of the rotating blade 48
with respect to the reference position D is called the center
displacement amount Q, and it is calculated and controlled by the
control device 43 using Equation 3 below.
Q 2 = Q 1 + Y = Q 1 + AVWC 2 .times. ( AVL 2 AVL 3 .times. G - 1 )
Y = Z .times. ( AVL 2 AVL 3 .times. G - 1 ) Z = AVWC 2 [ Equation 3
] ##EQU00003##
[0062] In Equation 3, AVWC is the average dimension (average value)
of the width dimension of the food strips F2, F3 that are divided
by the rotating blades 5 on both sides, and is the average interval
(average value) of the interval WC. The average width dimension
AVWC is the average value that is calculated based on 20 measured
values for the interval WC that were measured at the timing of
cutting the food dough pieces f2 from the food dough strip F2. The
average interval AVWC may also be the average value that is
calculated based on measured values of the continually changing
dimension of the interval WC that is measured continuously while 20
food dough pieces f2 are cut.
[0063] The center displacement amount Q is a value that is updated
each time after measuring the dimensions of 20 continuous food
pieces f1, f2, f3, f4 for each strip, and the updated center
displacement amount Q2 is calculated by adding the previous center
displacement amount Q1 and a center position correction value Y
(Q1+Y). The center position correction value Y is a value that is
obtained by multiplying the virtual center average width dimension
Z, which is expressed as the average center width dimension AVWC
that is based on the width dimension of the food dough strips F2,
F3 on both sides divided by 2 (strips) (AVWC/2), by the value
obtained by subtracting one from the product of the average cut
length ratio for both sides, which is the ratio of the average cut
length AVL2 of the food dough pieces f2 with respect to the average
cut length AVL3 of the food dough pieces f3 (AVL2/AVL3), and a
position correction coefficient G, which takes into consideration
the differences in the characteristics of the food dough strips F2,
F3 on both sides (Z.times.((AVL2/AVL3).times.G-1)). The position
correction coefficient G is a value that is input and set in the
control device 43 beforehand, and is a value that changes according
to the characteristics of the food dough F.
[0064] The center displacement amount Q is calculated based on the
average dimension AVWC of the dimension WC (interval WC), which is
the sum of the width dimensions W2, W3 of the center food dough
strips F2, F3, and the ratio of the average cut lengths on both
sides (AVL2/AVL3). Therefore, when the average interval AVWC is
updated, or when the ratio of the average cut lengths on both sides
(AVL2/AVL3) is not 1, or in other words, when the average cut
length AVL3 of the food dough pieces f3 differs from the average
cut length AVL2 of the food dough pieces f2, the center
displacement amount Q varies.
[0065] In this second embodiment, by adjusting the width dimension
W2, W3 of the two food dough strips F2, F3 in the center, it is
possible to control the weights of the food dough that is conveyed
per unit time of each of the food dough strips F1, F2, F3, F4 that
are weighed by each of the first weighing conveyors so that they
are uniform, and it is possible to make the number of cuts per unit
time (number of cuts) of each strip mostly the same.
[0066] Next, a third embodiment of the invention will be explained.
FIG. 5 is a drawing showing the construction of the cutting device
1 of a third embodiment of the invention. In this third embodiment,
the same reference numbers will be given to components having the
same function as those in the first and second embodiments
described above, and any redundant explanation of them will be
omitted.
[0067] In the case of the cutting device that is disclosed in
Japanese patent application 2001-95468, when dividing food dough
into two food strips, the center position C of the width of the
food dough F is aligned without displacement with respect to the
cutting position of the cutting member as a reference position, and
is divided into equal parts so that the width dimensions of the
food dough strips F1, F2 on both sides are symmetrical. However,
when the characteristics of the food dough, such as the thickness
or density of both side portions of the food dough that is divided
as described above, become non uniform, the width dimensions W1, W2
of the food dough strips F1, F2 on both sides are obtained by
dividing the width dimension W of the food dough F into two equal
divisions, and when cutting the food dough strips F1, F2 on both
sides into food dough pieces f1, f2 having a specified weight, the
cut lengths L1, L2 may not be the same length. Therefore, in this
third embodiment of the invention, control is performed so that the
center position C of the food dough F is aligned by displacing it a
specified amount (alignment displacement amount H) with respect to
the reference position D, and so that the cut lengths L1, L2 of the
food dough pieces f1, f2 become the same by performing adjustment
by adding to or subtracting from the width dimensions W1, W2 of the
food dough strips F1, F2. The reference position D in this
embodiment is the position of the blade tip of the rotating blade 5
that is supported by way of the fixed support member 25 on the
support shaft 51 that is fastened between the side frames 13 on
both sides.
[0068] The displacement position H is calculated and controlled by
the control device 43 according to Equation 4 below.
H 2 = H 1 + J 2 = H 1 + AVW 2 .times. ( AVL 1 AVL 2 .times. U 2 - 1
) J 2 = T 2 .times. ( AVL 1 AVL 2 .times. U 2 - 1 ) T 2 = AVW 2 [
Equation 4 ] ##EQU00004##
[0069] The alignment displacement amount H is a value that is
updated each time the dimensions of 20 continuous food dough pieces
f1, f2 of each strip are measured, and the updated alignment
displacement amount H2 is calculated by adding the previous
alignment displacement amount H1 with an alignment position
correction value J2 (H1+J2). The alignment position correction
value J2 is a value that is obtained by multiplying the virtual
average width dimension T2, which is expressed as the average width
dimension AVW of the food dough F divided by 2 (strips) (AVW/2), by
the value obtained by subtracting 1 from the product of the average
cut length ratio for both sides, which is the ratio of the average
cut length AVL1 of the food dough pieces f1 with respect to the
average cut length AVL2 of the food dough pieces f2 (AVL1/AVL2),
and an alignment correction coefficient U2, which takes into
consideration the differences in the characteristics of the food
dough strips F1, F2 on both sides
(T2.times.((AVL1/AVL2).times.U2-1)).
[0070] The alignment displacement amount H is calculated based on
the ratio between the average width dimension AVW of the food dough
F and the ratio of the average cut length on both sides
(AVL1/AVL2). Therefore, when the average width dimension AVW is
updated, or when the ratio of the average cut length on both sides
(AVL1/AVL2) is not 1, or in other words, when there is a difference
between the average cut length AVL2 of the food dough piece f2 and
the average cut length AVL1 of the food dough piece f1, the
alignment displacement amount H varies. Being able to use the ratio
of cut lengths per unit time AVN2/AVN1 of F2 and F1 instead
AVL1/AVL2 is the same as in the first embodiment.
[0071] As can be seen from the explanation above, when dividing
band shaped food dough F into N number (where N is an integer of 2
or greater) of food dough strips F1, F2, . . . F(N-1), FN, by
performing alignment by displacing the center position of the width
of the food dough F an alignment displacement amount H with respect
to the reference position D that is based on the installation
position of the cutting member 5, and by further adjusting the
intervals between the cutting members that cut the food dough F
into three or more multiple strips so that they are evenly spaced
or so that the intervals are a controlled interval, it becomes
possible to control each of the food dough strips F1, F2, . . .
F(N-1), FN so that the weights conveyed per unit time become the
same. The equations for calculation are not limited to Equations 1
to 4 and can be changed as long as the equations are based on the
ratio between the width dimension of the food dough and the cut
lengths of the food dough pieces on both sides.
[0072] FIG. 6 is a drawing showing the multiple-strip cutting
device 2 of the cutting device 1 of a fourth embodiment of the
invention, and shows the construction of a so called pantograph
mechanism 51 in the cutting member interval adjustment mechanism 7
of the multiple-strip cutting device 2. The pantograph mechanism 51
is connected to a control motor M4 that is installed in a base
member 53 that is fastened inside of the side plate 13 (not shown
in the figure) (see FIG. 1), where the screw member 55 of the
control motor M4 screws into an upper position of a connection
member 57 of the pantograph mechanism 51, and by rotating the
control motor M4 in the reverse direction, the crossed connection
members 59 of the pantograph mechanism 51 move so that they extend
or contract with even spacing. The pantograph mechanism 51
comprises evenly spaced support members 61 located underneath the
crossed connection members 59, and these support members 61 are
supported by slide shafts 63, which are round rods that run along
the width direction (direction that crosses the conveyance
direction S) on the inside of the side plates 13 (not shown in the
figure), and by attaching the cutting members 5 to theses support
members 61, it is possible to adjust the interval between the
cutting members so that they are evenly spaced.
[0073] In the embodiments described above, the case of using
circular rotating blades 5 as the cutting members was explained,
however, it is also possible to cut the food dough F1 using water
jets (high pressure water spray), etc.
[0074] Moreover, in the embodiments described above, the case was
explained in which, in order to align the center position C of the
width of the food dough F to a set position that is displaced just
the alignment displacement amount H from the reference position D,
the center position C is moved in the width direction of the food
dough F, however, it is also possible to locate the multiple-strip
cutting device 2 so that it can move in the width direction in
order that the reference position D can be aligned to a position
that is displaced just the alignment displacement amount H with
respect to the center position C. The movement mechanism for moving
the multiple-strip cutting device 2 can be a well known movement
mechanism, for example, it is possible to use a screw mechanism
like the rotating shaft 45 of the movable support member 49 that
supports the rotating blade 48 so that they can move as explained
in the second embodiment, and by constructing a detection device
such as distance sensors, the movement position of the
multiple-strip cutting device 2 can be controlled. In this case as
well, it is possible to align the center position C of the width of
the band shaped food dough F and the reference position D to a
position that is displaced just the alignment displacement amount
H.
* * * * *