AUTOMATE FOR PIZZA CONFECTION

专利摘要:
The present invention relates to an installation (100) for making a pizza according to a predetermined recipe and comprising: - a storage chamber (600) for storing ingredients; a device for sampling the ingredients to be deposited on a lowered dough; - A handling system (700), arranged to move the pizza being made; - Possibly a device (500) for storing fresh dough suitable for use in making a pizza dough; - optionally a forming station (400) of a fresh dough dough into a lowered pizza dough; - optionally an oven (200) for cooking at least one pizza; a processing unit arranged to control the stations of the installation so as to make a pizza according to the predetermined recipe.
公开号:FR3047149A1
申请号:FR1650854
申请日:2016-02-03
公开日:2017-08-04
发明作者:Cyrill Hamon；Sebastien Roverso；Faustine Calvarin
申请人:Ekim；
IPC主号:

专利说明:

AUTOMATE FOR PIZZA CONFECTION Technical Area
The present invention relates to an installation for making a pizza according to a predetermined recipe.
The present invention is in the field of making homemade culinary preparations, and more particularly in the field of automatic machines for making pizzas based on specific orders placed individually by one or more users.
State of the art
In known manner, there are many systems and automated pizza making processes that implement different pizza recipes, according to a succession of appropriate steps. The most common way of making homemade pizza includes a step of spreading a dough so as to obtain a lowered dough, a step of spreading a sauce on the dough lowered, a step of depositing ingredients of filling (vegetables, meats, fish, and / or cheeses) on the lowered dough, and a step of baking the pizza in the oven.
There are known pizza vending machines that allow to distribute pizzas made according to different recipes, and in particular including fittings of different compositions. Such automatic pizza vending machines are generally designed to store pizzas in a final form, the different ingredients being already arranged by a pizzaiolo on the lowered dough, and to deliver these already made pizzas. The conservation of pizzas can be carried out in a negative cold room, the pizzas being frozen, or in a positive cold room, the pizzas being kept fresh (at most for 48 hours). The known vending machines may also include an oven for baking or heating a pizza before delivery. A disadvantage of these vending machines is that they do not allow to make pizzas to measure according to the wishes of the user. The variety of pizza recipes that can be offered by these vending machines is therefore limited by the available storage space, and by constraints of economy and food hygiene. In addition, these vending machines also have the disadvantage of delivering pizzas that have been stored in a cold room for some time since their manufacture. However, storage in a cold room alters the quality and taste properties of pizzas, particularly because of the presence of a filling on the dough.
The document EP 2 134 183 B1 discloses an automaton for making pizzas from fresh dough, a sauce and cheese exclusively. For this purpose, the automaton comprises a fresh dough storage mechanism including an extruder for extracting a predetermined portion of dough, a pressing mechanism for lowering said portion of dough, two cheese storage and distribution devices on said lowered dough , an oven and a packaging mechanism for packaging the pizza in a folded package. The automaton as disclosed thus makes it possible to produce only one type of pizza based on sauce and cheese: it is not possible to choose a particular recipe to design a pizza "on demand". In fact, the dispenser includes only two cheese tanks and also does not allow to store and dispose of other ingredients on the surface of the pizza being prepared.
In a comparable manner, document WO 2013/033586 is also known which describes an automaton for the manufacture in an industrial environment of mass production of a particular type of pizza based exclusively on tomato sauce, cheese and peppéronis. This automaton thus comprises a first cheese deposition station and a second peppéronis deposition station, and it is not possible to design other pizzas according to recipes comprising other ingredients. Each station comprises on the one hand a storage tank and a dispensing device for cutting and depositing on the surface of the pizza being made, respectively, cheese and pepperoni slices consecutively. It is thus necessary to move the pizza being prepared below each deposition station to garnish said pizza, making the conveying mechanism complex and cumbersome.
The document WO 98/04137 describes an automaton for making pizzas according to several possible recipes. To do this, it uses a plurality of ingredient reservoirs that are arranged to retain firstly said ingredients and secondly to deposit on the surface of the pizza being prepared a pre-defined amount of ingredients. The disadvantage of the disclosed automaton is that it is necessary to move the pizza being prepared below each tank from which it is desired to deposit a certain amount of ingredients. The conveying mechanism used is relatively complex and bulky. In addition, the time required to deposit the various ingredients can be relatively long when the selected recipe involves moving the pizza below a number of tanks. Moreover, the ingredient tanks are also relatively complex and expensive to achieve because each of them includes a controlled deposit device ingredients on the pizza being made.
It is an object of the present invention to at least substantially meet the foregoing problems and to further provide other advantages.
Another object of the invention is to solve at least one of these problems by a new installation for the simultaneous confection of several pizzas.
Another object of the present invention is to be able to automatically make a very large variety of pizzas and with a high production rate compared to a pizzaiolo.
Another object of the present invention is to provide a machine for making pizzas that is simple in design.
DESCRIPTION OF THE INVENTION The invention will be described below in connection with the making of a pizza, that is to say a culinary preparation typically made based on a lowered dough, on which are deposited different ingredients constituting a filling. The filling typically comprises a food sauce, for example tomato-based, and cheese as well as a variety of vegetables, meats, fish, etc. The invention nonetheless applies to other types of culinary preparations, and in particular to those based on the use of a lowered paste. Examples include quiches, pies, cakes, pancakes or waffles.
According to a first aspect of the invention, at least one of the abovementioned objectives is achieved with an installation for making a pizza according to a predetermined recipe, said installation comprising (i) a storage chamber comprising a set of arranged compartments for storing ingredients, (ii) a device for sampling and dosing ingredients, arranged to be able to take successively in each of the compartments of the storage chamber a predetermined quantity of ingredients associated with the predetermined recipe, and to be able to move about in an unloading position, in which it is able to deposit the sampled ingredients - and preferably all of said sampled ingredients - on a lowered pizza dough, (iii) a conditioning station, arranged to receive a pizza support on which the erected pizza may be filed, (iv) a handling system, arranged to transfer the lowered pizza dough under the sampling and dispensing device placed in the unloading position, for example to and from a reception point able to receive a lowered pizza dough, and to deposit the pizza set on the support pizza pizza received by the conditioning station, and (v) a processing unit arranged to control the sampling and metering device, the packaging station and the handling system so as to make a pizza according to the predetermined recipe.
The first aspect of the invention thus relates to a machine arranged to autonomously make a pizza whose recipe and ingredients have been previously selected by a user.
The preservation chamber preferably comprises means of refrigeration and / or freezing to preserve fresh or frozen ingredients by slowing or stopping bacterial growth and undesirable chemical reactions within the ingredients. The refrigeration means make it possible for example to maintain a temperature inside the lower chamber at 15 ° C., preferably below 5 ° C., and the freezing means are arranged to maintain said storage chamber at a temperature below 0 ° C, and preferably at a temperature between -15 ° C and -30 ° C.
The preservation chamber used in the first aspect of the invention comprises a plurality of compartments in which the ingredients are preserved. The compartments are arranged inside the storage chamber so that the sampling device can be positioned near each compartment to take a predetermined amount.
In general, each compartment can take the form of a receptacle whose dimensions are adapted to the preservation of ingredients preferentially cut into pieces and "ready for use" in a culinary preparation. By way of non-limiting example, the volume of each compartment may be between 0.5 liter and 100 liters.
According to the prepared culinary preparations, the preserved ingredients can be of any type: pre-cut fish, meats, fruits and / or vegetables, cereals, pre-cut and / or grated cheeses, confectionery, pieces of sauces and, in general , all types of food products used in the preparation of culinary preparations (flour, fruit and vegetables processed or not, pieces of chocolate, sugar, caramel, etc.).
Preferably, each compartment is filled with a single type of ingredient in order to manage their individual distribution according to the selected recipes. The filling of the compartments with separation of the ingredients also makes their supply easier and more precise according to their sampling. In this case, the storage chamber may comprise a large number of compartments. It is thus easier to anticipate the replenishment of the ingredients. In addition, if some of the ingredients stored in the storage room are contaminated or unfit for consumption, it is then possible to dispose of them and replace them while keeping the other ingredients that are not contaminated and / or unsuitable. for consumption. In a more general manner, the preservation chamber implemented in the first aspect of the invention allows better sanitary management of the preserved ingredients.
Optionally, according to a particular embodiment, each compartment can be sealed to further reduce the risk of contamination between compartments. By way of nonlimiting example, the storage chamber implemented in the first aspect of the invention may comprise between two and two hundred compartments.
It is thus possible to offer and make automatically a very large variety of pizzas, for which the selection of ingredients can be obtained by predefined recipes or by a free choice of a certain number of ingredients.
Advantageously, each compartment is arranged to take the following two configurations, independently or in collaboration with the sampling and dosing device: a first so-called sampling configuration making it possible to extract in a controlled manner a part of the ingredients contained in said compartment. This sampling configuration can be static or dynamic, depending on whether the extraction of the part of the ingredients out of said compartment is provided by a respectively immobile or mobile element. By way of nonlimiting example, the rotation of a worm whose first part is located inside the compartment (preferably at a lower part) and a second part is located outside of this allows the ingredients of said compartment to be extracted dynamically: at each turn of the screw, a given quantity of ingredients is conveyed from inside the compartment to the outside. Alternatively, the opening of a trap located in the lower part of a compartment makes it possible to drop some of the ingredients contained in said compartment in a static manner: the hatch, once opened, is immobile and makes it possible to extract said ingredients under the simple effect of gravity. In addition, by adjusting the opening of said hatch, the extraction speed of the ingredients can be controlled; - A second so-called storage configuration to retain all the ingredients in the compartment.
Several variants of collaboration between the compartments and the sampling and dosing device will be described later in order to illustrate the various provisions for taking the ingredients.
According to the first aspect of the invention, the installation comprises a device for sampling and dosing the ingredients, for example partially located in the storage chamber, making it possible to take from a part of the compartments of said storage chamber, the appropriate quantity. of ingredients for the realization of the selected recipe.
The sampling and dosing device may comprise a movable part able to move successively in line with or near each compartment. Said mobile part is also able to move in the unloading position, in order to allow the unloading of the sampled ingredients. The displacement is for example provided by translation along one, two or three axes inside the storage chamber, according to the organization of the compartments inside thereof.
The sampling and dosing device can thus be arranged to collaborate with each compartment, preferably one after the other, said sampling and dosing device being able to take at least these two alternative positions, in addition to the unloading position: a first so-called coupled position, in which the mobile part of the sampling and dosing device is situated near a compartment in order to allow the extraction of a part of the ingredients contained in said compartment and / or to recover them; a second decoupled position, in which the mobile part of the sampling device is free to move from one compartment to another, or possibly in another position. The treatment unit is programmed to control the displacement of the sampling and dosing device and the sampling of a predetermined quantity of ingredients in each compartment, the quantity of ingredients taken may be different depending on the compartments. The processing unit of the installation according to the first aspect of the invention can be centralized, grouping together all the control functions of said installation, or organized into several processing subunits arranged to control each part of the elements. motors of said installation. The processing subunits can be for example controllers or computers. As a non-limiting example of a non-centralized organization, a first processing unit could be arranged to control the handling system of the installation, a second processing unit could be arranged to control the storage chamber and the device. sampling and dosing, and a third processing unit could be arranged to control the conditioning station.
In the case where the processing unit is not concentrated in a single unit, the processing sub-units preferentially comprise communication means for transmitting and receiving commands and / or data and in order to be able to synchronize or make collaborate. together each of the subparts of the facility controlled by each sub-unit of treatment.
It is thus possible to automate the collection of the ingredients stored in the storage room and to be able to precisely select the type and quantities of ingredients taken.
The sampling and dosing device makes it possible to deposit the ingredients previously sampled on the surface of a lowered pizza dough or other suitable cooking substrate.
The sampling and dosing device is then arranged to be able to move into an unloading position, under which a substrate can be placed.
The type of substrate varies according to the culinary preparation concerned. It may be for example a bread dough, a shortbread dough, a broken dough, a puff pastry or, in general, any paste suitable for serving as a support or binder for ingredients. The dough can be lowered, for example to make a pizza, or dark in a mold, for example to make a quiche. In the remainder of the description, we will describe the present invention in the context of the making of a pizza for clarity, but the installation according to the first aspect of the invention is capable of making any type of preparation culinary listed above. In general, the unloading position of the sampling device allows the ingredients taken by the latter to fall under the simple effect of gravity on the lowered pizza dough.
The conditioning station of the installation according to the first aspect of the invention makes it possible to arrange a pizza made by the installation inside a pizza support in order to transport it, for example. The pizza support is preferably a cardboard box inside which the pizza is deposited. The pizza support is first deposited on the conditioning station, in a configuration such that it is possible to place the pizza on it. The pizza is then deposited and the pizza support can be folded around said pizza. The handling operations of the pizza support and its folding can be carried out by a folding mechanism and / or by the handling system of the installation.
Finally, the handling system is arranged to autonomously collaborate the various elements of the installation (sampling and dosing device, packaging station, handling system) according to the first aspect of the invention. It allows you to move the pizza being prepared from one station to another, according to the various stages of manufacture of a pizza and which will be described later.
Advantageously, the installation according to the first aspect of the invention is arranged to make several pizzas simultaneously. To do this, the processing unit is programmed so that the various elements of the installation can each contribute to the preparation of a pizza independently. It is thus possible to increase the production rates of pizzas using such an installation. By way of nonlimiting example, ingredients may be deposited on the surface of a first lowered pizza dough placed under the sampling and dosing device placed in the unloading position, while another pizza is on the station. in order to be packed in a pizza stand. Several configurations will be described to illustrate this feature of the invention.
The present invention thus proposes a new approach for the production of pizzas in an automatic and autonomous manner, allowing mainly to make available a plurality of ingredients preserved in a preservation chamber. It is thus possible to manage, select and deposit said ingredients in a simpler, faster and more optimal way: the arrangement and the scheduling of the different stations of the installation according to the first aspect of the invention or the any of its variants or any of its improvements, simplify the PLC and reduce its maintenance and operating costs.
In a minimal configuration, the installation according to the first aspect of the invention does not include any means for making or processing the dough supporting the filling, nor any cooking means. The installation can then include a distributor of prefabricated supports, for example of reduced pasta, on which the liner will be deposited. The pizza thus prepared can be packaged without being cooked.
According to various improvements, the installation according to the first aspect of the invention is completed by one or more devices so as to be able to automatically perform other steps in the manufacture of a pizza, such as for example the preparation of a dough lowered from a fresh dough, the distribution of ingredients on the surface of a lowered dough, the cooking of a pizza, etc. These various devices are some of the improvements of the installation according to the first aspect of the invention, all independent of each other, and described in the following paragraphs, to improve the autonomy of said installation and to make pizzas of quality at low cost.
Device for sampling and dosing ingredients
According to a first refinement of the invention, in the installation according to the first aspect, the device for sampling and dosing the ingredients comprises: a recovery tank arranged to store temporarily and in successive layers the ingredients taken from each compartment; controlled conveying mechanism, arranged on the one hand to be able to move the recovery tank to the plumb of each compartment so that the ingredients taken from said compartment fall into the recovery tank, and secondly to move the recovery tank in the unloading position.
When a sampling command is sent to the sampling device, the conveying mechanism sequentially moves the collection tank close to each compartment comprising an ingredient of the sampling control and / or the predetermined recipe.
The recovery tank can in particular be positioned vertically above each compartment or, more precisely, directly above the outlet orifice of each compartment. For each compartment, the sampling device performs a coupling between the recovery tank and the compartment to collect the predetermined amount of ingredients. The modalities of this coupling will be described later according to several possible variants. When the sampling of the ingredients contained in a compartment is completed, the sampling device decouples the recovery tank of said compartment and moves to the next selected compartment. Thus, for a given sampling order and / or a given recipe, all the ingredients are taken consecutively during the same sampling cycle comprising a plurality of sampling steps, so that all the ingredients are taken and stored temporarily. in successive layers in the recovery tank.
Advantageously, the recovery tank also comprises a draining means arranged to take at least two positions: a first so-called closed position for retaining all the ingredients contained in the recovery tank, and a so-called open position to empty the recovery tank of all the ingredients. Preferably, the emptying means is arranged so that the ingredients are evacuated under the simple effect of gravity when it is configured in its open position. The emptying means advantageously comprises an actuator, motorized or not, for tilting the hatch in at least one of the two positions described.
It is thus possible to automate the collection of the ingredients stored in the storage room and to be able to precisely select the type and quantities of ingredients taken.
According to a first variant of the first improvement of the invention, each compartment may furthermore comprise (i) an extraction element arranged to be able to take a part of the ingredients contained in said compartment and (ii) a motor member arranged to be able to actuate the extraction element, said sampling and dosing device being configured to take at least two positions: a so-called coupled position, in which the recovery tank is placed in line with one of the compartments in order to be able to recover extracted ingredients; a so-called decoupled position, in which the sampling and dosing device is able to move to another compartment and / or to the unloading position. The extraction element makes it possible to extract part of the ingredients contained in the corresponding compartment or to retain them in said compartment, according to whether it is respectively configured in a sampling or storage position. The extraction can be performed statically or dynamically as previously explained. The drive member is arranged to actuate the extraction element, on the one hand to move it from one configuration to another, and possibly to operate the extraction element in the dynamic sampling configuration.
According to this first variant, each compartment comprises both the extraction element and the motor member in order to extract a portion of the ingredients stored in a controlled and independent manner.
According to this first variant, when the sampling and dosing device is configured in its coupled position, the extraction element can be switched from the storage configuration to the sampling configuration in order to extract a predetermined quantity of ingredients out of compartment. When the predetermined amount is reached, the extraction element is put back into the storage configuration.
Alternatively, according to a second variant of the first improvement of the invention, the sampling and dosing device can comprise (i) an extraction element arranged to be able to collaborate successively with each compartment in order to extract a part of the ingredients contained by the compartment with which the extraction element collaborates, and (ii) a drive member arranged to be able to actuate the extraction element when it collaborates with one of said compartments, said sampling and dosing device being configured to be able to take at least two positions: a so-called coupled position in which the extraction element is coupled to one of the compartments to extract a portion of the ingredients to the recovery tank; a so-called decoupled position, in which the extraction element is decoupled from each compartment, so as to allow the sampling and dosing device to be able to move towards another compartment and / or towards the unloading position.
In a similar manner to the first embodiment, the extraction element makes it possible to extract a portion of the ingredients contained in the corresponding compartment or to retain them in said compartment, depending on whether it is respectively in the sample or sample configuration. storage.
Similarly, the drive member is arranged to actuate the extraction element, on the one hand to move it from one configuration to another, and possibly to operate the extraction element in the dynamic sampling configuration .
However, according to this second alternative embodiment, the extraction element and the motor member are no longer integrated into each compartment but they are mounted on a movable part of the sampling and dosing device.
In a manner comparable to the first variant embodiment, the extraction element mounted on the sampling and dosing device may take alternatively at least one sampling configuration - static or dynamic - and a storage configuration.
This second embodiment allows cleverly to limit the number of movable elements and / or motors necessary for the extraction of the ingredients contained in the compartments. It also saves manufacturing cost of the installation according to the first aspect of the invention.
Alternatively, according to a third variant of the first improvement of the invention and in the installation according to the first improvement, each compartment may comprise an extraction element arranged to take a portion of the ingredients contained in said compartment, and the sampling device. and dosing may comprise a motor member arranged to be able to collaborate successively with each compartment so as to operate the extraction element of the compartment with which it collaborates; said sampling and dosing device being configured to be able to take at least two positions: a so-called coupled position, in which the motor unit is coupled to the extraction element of one of the compartments in order to be able to actuate the extraction element of said compartment and take a portion of the ingredients extracted from said compartment to the recovery tank; a so-called decoupled position, in which the drive member is decoupled from each extraction element, so as to allow the sampling and dosing device to move to another compartment and / or to the unloading position.
This third variant embodiment constitutes an intermediate configuration to the two previously described variants: each compartment comprises an extraction element that can take alternatively at least one sampling configuration - static or dynamic - and a storage configuration, while the sampling device and dosage comprises a single motor member.
This third embodiment makes it possible to simplify both the design of the compartments and the operation of the sampling and dosing device. Indeed, the maintenance of the ingredients inside each compartment can be entirely ensured by the extraction element, integral with said compartments, and which is tilted in its sampling configuration only when coupling with the drive member of the device sampling, said extraction element can return to its storage configuration once the drive member decoupled.
Advantageously, in an installation according to the first improvement or any of its variants, the controlled conveying mechanism comprises a motorized positioning table, said table comprising: a first guide rail, fixed relative to the compartments, a second guide rail, mounted in sliding connection with respect to the first guide rail along a first axis, the recovery tank being mounted in sliding connection with respect to the second guide rail along a second axis perpendicular to the first axis; first linear actuator arranged to be able to move the second guide rail relative to the first guide rail, and - a second linear actuator arranged to move the recovery tank relative to the second guide rail.
Preferably, in an installation according to the first improvement or any of its variants, the extraction element comprises a mechanism of the worm type, the mechanism comprising a screw whose geometry, speed of rotation and the direction of rotation makes it possible to control the quantity and the extraction rate of the ingredients.
This extraction element makes it possible to very simply obtain both the sampling configuration (passing) by rotating the worm and the storage configuration (closed) keeping said worm in a given position. Indeed, the stationary position of the worm allows to retain the ingredients and prevent them from falling under the simple effect of gravity outside the compartment.
Optionally, the axis of rotation of the screw is inclined towards a rear face of the compartment so that, when the screw is rotated to extract the ingredients contained in said compartment (sampling configuration), these are driven by the screw from a position located below in the compartment to an elevated position before being expelled out of said compartment. This advantageous arrangement of the axis of rotation of the screw inside the compartment allows better retention of the ingredients when said screw is at rest (storage configuration).
Advantageously, in an installation according to the first improvement or any of its variants, the device for sampling and dosing ingredients also comprises a device for measuring the weight and / or the volume of the ingredients being sampled, the processing unit being programmed to stop taking the ingredients of a compartment when the predetermined quantity of ingredients has been removed.
Ingredient distribution device
According to a second improvement of the installation according to the first aspect of the invention or to any of its variants, the installation for the preparation of a pizza also comprises at least one distribution device, suitable for being located in an intermediate position between the recovery tank and the lowered pizza dough when the sampling and dosing device is in the unloading position, and arranged to allow a homogeneous and random distribution of the ingredients taken from said lowered pizza dough.
In a schematic manner, the ingredients extracted from the recovery tank fall - preferably in free fall - through the distribution device. The ingredients extracted from the recovery tank thus reach the level of the upper end of the distribution device with non-zero kinetic energy. Their velocity vector is mainly oriented in a vertical direction, the transverse components being zero or much smaller than the vertical components.
The distribution device is arranged to modify the components of said speed vectors and, ultimately, the trajectory of the ingredients passing therethrough. More particularly, it is arranged so that the ingredients passing therethrough acquire a non-zero velocity in at least one direction substantially transverse to the initial direction of their fall through said distribution device, thus leading to dispersing transversely and randomly the ingredients passing through said distribution device.
Advantageously, the distribution device laterally disperses the ingredients passing through it completely passively, that is to say without implementing motorized elements, and without input of energy other than the kinetic energy of the ingredients.
The distribution device in accordance with the second improvement cleverly allocates the ingredients effectively to the surface of the pizza dough lowered in a random and non-reproducible way: from one pizza to another erected by said dispensing device, the ingredients will be not placed in the same positions, thus making it possible to train all the pizzas in a different way and to reproduce a handicraft training carried out "by hand".
The second improvement of the installation according to the first aspect of the invention thus makes it possible to solve the technical problem of a non-identical dressing of the pizzas as described in the document WO 2013/033586 in which the peppéronis slices were placed on the surface of pizzas in a defined and reproducible configuration.
Advantageously, and more particularly, at least one of the devices for distributing the ingredients of an installation according to the second improvement comprises a mixing cylinder, a longitudinal axis of the mixing cylinder being substantially perpendicular to the surface of the lowered dough , the mixing cylinder comprising, between an upper end and a lower end, obstacles arranged to oppose the free fall of the ingredients, so as to generate a random movement of the ingredients to distribute them randomly and homogeneously to the surface of the lowered dough.
The lateral dimensions of the distribution device are adapted to the lateral dimensions of the substrate on which the ingredients are deposited, so that all the ingredients passing through the distribution device finally fall on the substrate.
The distribution device thus implements a series of obstacles opposing the free fall of the ingredients passing through it. Depending on the geometries and the orientation of said obstacles on the one hand, and the geometries and the point of impact of each ingredient with at least one obstacle, the path of each ingredient affecting an obstacle is deviated.
The obstacles used along the mixing cylinder are arranged to ensure a homogeneous distribution of the ingredients passing through it. To do this, the obstacles are preferably oriented in a plurality of directions - particularly radial - so as not to favor a particular rebound direction.
According to an advantageous version of the system according to the second improvement of the invention, the ingredient distribution device further comprises a first distribution stage arranged to disperse radially around the longitudinal axis the ingredients from the recovery tank, said first distribution stage being located above or in the upper part of the mixing cylinder. The first distribution stage may also be located partially in the mixing cylinder, projecting from the upper part of this mixing cylinder.
The first distribution stage makes it possible to obtain a better dispersion of the ingredients at the level of the substrate. When opening the recovery tank so that the ingredients it contains fall through the distribution device, the first distribution stage projects said ingredients to the outer wall of the mixing cylinder so as to better distribute them, especially on peripheral areas of the lowered pizza dough located below.
Preferably, the first distribution stage is arranged to disperse said ingredients radially, without particularly favoring a direction.
Advantageously, according to a particular embodiment of the installation according to the advantageous version of the second improvement of the invention, the first distribution stage comprises a conical surface which extends laterally inside the mixing cylinder, said first distribution stage being aligned co-axially with the mixing cylinder, and at least one obstacle being fixed on said mixing cylinder in the extension of said conical surface, so that an ingredient redirected by the first distribution stage is projected beyond the conical surface on said at least one obstacle.
This clever configuration makes it possible to guarantee a primer favorable to the distribution of the ingredients in a homogeneous and random manner on the substrate situated below. All the ingredients falling from the recovery tank located above are thus projected laterally towards the periphery of the mixing cylinder, and at least part of them, reaching the wall of said mixing cylinder, bounces on a first obstacle and is redirected in a central direction of said mixing cylinder
Preferably, especially for pizzas of large dimensions, the mixing cylinder may further comprise separators longitudinally dividing said mixing cylinder into several sectors.
Advantageously, obstacles can be fixed on the separators of the mixing cylinder, allowing cleverly to better homogenize the ingredients on the substrate. Thus, each sector ensures the random and homogeneous distribution of the ingredients that pass through the corresponding sector of the substrate below, independently of other sectors.
In an installation according to any one of the versions of the second aspect of the invention, the obstacles have a planar and / or cylindrical contact surface opposing the free fall of the ingredients in the mixing cylinder, said obstacles being fixed at least one of their ends on the inside of the mixing cylinder, at different heights along the longitudinal axis, and extending in a plurality of directions.
The dimensions, orientations, number and arrangement of the obstacles inside the mixing cylinder make it possible to ensure uniform radial distribution of the ingredients on the lowered pizza dough underneath. In general, the obstacle density is such that an ingredient falling inside the mixing cylinder should encounter at least one obstacle during its fall.
The obstacles are distributed according to different heights in order to promote multiple bounces during the drop of the ingredients inside the cylinder.
Preferably, in a plane transverse to the generatrices of the mixing cylinder, the obstacles are oriented in a direction converging towards the center of said mixing cylinder and / or towards the center of the sector in which they extend. This advantageous configuration makes it possible to promote the dispersion of the ingredients passing through the mixing cylinder in a transverse direction, and to obtain a better homogeneity of distribution on said substrate.
Storage device for fresh dough
According to a third improvement of the installation according to the first aspect of the invention and compatible with any of its variants and with any of its improvements, said installation further comprises a storage device for fresh dough and individual dough formation comprising (i) a reservoir, arranged to store the fresh dough, said reservoir comprising an extraction orifice, (ii) a mechanism for extracting the fresh dough, arranged to extract through the extraction orifice a predetermined amount of fresh dough, called dough, and (iii) a fresh dough cutting mechanism, arranged to cut out the predetermined quantity of fresh dough extracted, the processing unit being further programmed to control the dough storage device. fresh dough, and more particularly the extraction and cutting mechanisms.
According to this third improvement of the first aspect of the invention, the plant is arranged to make culinary preparations from a dough of fresh dough extracted by an extraction orifice located at one end of the tank in which the fresh dough is preserved and rested, thus allowing to make culinary preparations of better quality.
Preferably, the tank of an installation according to the third improvement of the invention may comprise refrigeration means in order to keep the fresh dough inside the tank at a temperature of between 3 ° C. and 10 ° C. or between 3 ° C. C and 6 ° C to slow down or stop bacterial growth and slow undesirable chemical reactions within said fresh dough.
Alternatively, the tank or, more generally, the fresh dough storage device may be located in the storage chamber of the installation according to the first aspect of the invention or in a refrigerator.
The extraction mechanism is arranged to apply a pressure on the fresh dough stored in the reservoir in the direction of the extraction orifice, so that when the extraction orifice is open, the fresh dough is flows out of the tank. It is thus possible to take a dough during a first step in the process of obtaining a culinary preparation by the installation according to this third improvement.
Preferably, the pressure applied by the extraction mechanism on the fresh dough stored in the tank is between two and six bars.
The reservoir may comprise a cylindrical tank. The extraction mechanism may then comprise a piston adapted to move inside the vessel along a longitudinal axis of this vessel.
The reservoir may comprise a flexible bag inside which the fresh dough is stored in order to limit the cleaning requirements of the fresh dough storage device. The extraction mechanism may then comprise a compression roll arranged to press one side of the flexible bag against a pressure plate in order to apply pressure inside said flexible bag and to press the fresh paste stored in the direction of the extraction orifice.
Preferably, the end portion of the flexible bag which is located at an opposite end of the extraction orifice wraps around the compression roll as it presses the flexible bag to extract the fresh dough. .
This flexible bag can be introduced into a tank cooperating with a piston, as described above, to put the fresh paste under pressure and allow its extraction. The flexible pouch then makes it possible to limit the cleaning requirements of the fresh dough storage device.
The physicochemical properties of the fresh dough stored in the tank evolve over time, particularly as a function of the age of the fresh dough, the temperature and the storage conditions in a more general manner. The extraction mechanism may preferably be arranged to adapt the pressure exerted on said fresh dough stored in the tank according to its physicochemical properties, and more particularly its viscosity. The reservoir may comprise in particular at least one pressure sensor in order to measure the pressure of the fresh dough in the reservoir and to regulate the extraction mechanism to follow a predetermined setpoint.
According to an advantageous embodiment, the extraction mechanism is regulated by the processing unit as a function of the pressure exerted on the fresh dough stored in the tank so that the output flow of the fresh dough by the extraction orifice is constant, whatever the viscosity and the maturation of the fresh dough. The pressure setpoint within the reservoir can thus be scalable.
The cutting mechanism of the fresh dough is arranged to take at least two positions: a first extraction position in which it does not interact with the fresh dough during extraction and allows it to be propelled outside the tank by the extraction mechanism; - A second closed position in which the cutting mechanism closes the extraction port of the tank. In order to ensure optimum storage conditions of the fresh dough in the tank, the cutting mechanism may advantageously be arranged to hermetically seal the tank in the closed position.
The cutting mechanism is also arranged to separate the portion of pulp extracted from the reservoir by the extraction orifice of the remainder of the fresh dough contained within said tank.
The dimensions and the weight of the dough extracted are advantageously adapted to its subsequent use in the installation for the preparation of a culinary preparation.
According to a first variant, the dimensions of the dough are controlled by the opening time of the tank, that is to say the time during which the cutting mechanism is placed in its extraction position.
According to a second variant allowing a more precise and reproducible control of the dimensions of the extracted dough, the extraction mechanism comprises a sensor able to estimate a weight and / or a volume of the fresh dough during the extraction of the tank.
Advantageously, in an installation according to the third improvement of the invention or one of its variants, the extraction mechanism comprises (i) a thrust member, arranged to compress the fresh dough inside the tank , (ii) at least one pressure sensor for measuring the pressure inside the reservoir, (iii) a motorized vertical displacement plate, located vertically above the extraction orifice, the treatment unit being further programmed to synchronize the displacement of the plate with the pusher member, depending on the pressure measurement in the tank and / or the volume of the dough and / or its weight during its extraction and to control the shape of the dough during its extraction.
It is thus possible to extract a dough whose dimensions and weight are perfectly controlled and reproducible. In addition, the vertical displacement tray accompanies the extraction of the dough out of the tank. More particularly, the vertical displacement of the tray is controlled by the processing unit according to the following steps: - before the beginning of the extraction of the fresh dough out of the tank, the cutting mechanism of the fresh dough always being in its position closed, the tray is positioned near the extraction orifice; - The cutting mechanism of the fresh dough is then tilted to its extraction position to allow the fresh dough contained in the tank to extend out of said tank under the effect of the pressure exerted by the thrust member ; - Once the dough is in contact with the plate, vertical displacement of said plate to move away from the extraction orifice. The speed of vertical displacement of the plate depends on the viscosity and the extraction rate of the fresh dough and the pressure applied by the thrust member. The processing unit is programmed to control the vertical displacement of the tray so that the dough which is being extracted and which "leans" on said tray has a slightly oblong shape; - When the desired amount of dough is extracted on the plate, the cutting mechanism of the fresh dough is tilted to its closed position to cut the dough and detach from the fresh dough contained in the tank.
It is thus possible to accompany the extraction of the fresh dough out of the tank to better control its "fall". Indeed, in the context of the invention, it is advantageous to perfectly control the position of the extracted dough to be able to handle it more easily and quickly, for example to transport it to another station for the making of a pizza .
As previously described, the determination of the amount of fresh dough extracted from the tank (the dough) and "leaning" on the tray can be determined by a weight measurement of said dough. According to a first variant, the tray may for example comprise a weighing device on which the dough is deposited during its extraction.
According to a second variant, the volume and / or weight sensor may advantageously comprise (i) a light source located near the extraction orifice and arranged to illuminate the fresh paste being extracted from the outlet. extraction orifice, and (ii) two optical sensors located near the extraction orifice, facing the light source, the optical sensors being spaced from one another so as to be able to estimating the weight and / or the volume of the fresh dough being extracted from a different angle, the processing unit being programmed to determine the instantaneous volume of the fresh dough and / or the weight of said fresh dough being processed extraction from images provided by the optical cameras.
Device for forming the dough
According to a fourth improvement, the installation according to the first aspect of the invention and compatible with any one of its variants and with any one of its improvements comprises a forming station in the form of a forming device. a dough lowered from a dough by pressing said dough between a lower tray and an upper tray; the handling system being arranged on the one hand to transfer the dough extracted from the fresh dough storage device to the forming device, and on the other hand to transfer the dough lowered by the forming device under the sampling device and dosage placed in the unloading position; and the processing unit being further programmed to collaborate the forming device with the facility to make a pizza according to the predetermined recipe.
Optionally, the fourth improvement of the installation according to the first aspect of the invention may comprise a dough quality control device thus lowered, arranged in particular to control the presence or absence of holes in said lowered dough and / or the thickness of the lowered dough and / or the homogeneity of said lowered dough thickness. By way of nonlimiting example, such a quality control device may comprise a camera making it possible to produce images of said lowered dough, the processing unit being programmed to validate or not the conformity of the lowered dough, for example by detecting the absence or the presence of holes on the lowered dough. Advantageously, the camera may be sensitive to infrared radiation.
Oven
According to a fifth improvement, the installation according to the first aspect of the invention and compatible with any of its variants and to any of its improvements comprises a cooking station which takes the form of an oven for the cooking at least one pizza; the handling system is arranged on the one hand to transfer the prepared pizza to the oven, and on the other hand to transfer cooked pizza to the conditioning station, and the processing unit is further programmed to collaborate the oven with the installation to make a pizza according to the predetermined recipe.
Accessories
Advantageously, the installation according to the invention may comprise a certain number of accessories making it possible to facilitate collaboration between the various stations and / or to facilitate the movement and / or gripping of the dough, the reduced pizza dough or the pizza In preparation. At least one of the accessories can be implemented by the installation
According to an advantageous version compatible with any one of the versions of the third improvement of the invention, the facility for making a pizza may furthermore comprise a flour dusting device comprising (i) a tank for storing cheese. flour and provided with an outlet, (ii) a sprinkling mechanism for intermittently and controlled dropping of the flour and (iii) a controller programmed to operate the sprinkling mechanism.
The controller can be integrated in the plant processing unit for making pizza. In this case, the processing unit is programmed to operate the sprinkling mechanism.
The flour dusting device may in particular be arranged at the extraction orifice of the fresh dough storage device. It then makes it possible to deposit a small quantity of flour on the one hand on a face of the vertical displacement plate or a handling element placed on it - for example a flat shovel - and on the other hand on the dough extracted from the tank so as to limit the adhesion between the dough and the various mechanical elements of the installation according to the first aspect of the invention.
According to one embodiment, the sprinkling mechanism comprises a sieve disposed at the outlet orifice and a movable element located in the reservoir, said element being arranged to be able to be translated longitudinally over the sieve in order to allow, by way of friction, to a small amount of flour contained in the tank to pass between the mesh of the sieve. This embodiment makes it possible to deposit a thin layer of flour whose quantity is well controlled and to avoid the projection of flour outside the desired deposit zone.
According to another alternative embodiment, the dusting mechanism comprises a screen disposed at the outlet and a rotary motor mounted on the tank. An off-center weight is attached to a rotating element of the rotary motor. Thus, when the engine is activated, the tank vibrates, which causes the flour to fall through the sieve mesh.
Preferably, the installation according to the first aspect of the invention and compatible with any of its variants and with any of its improvements may optionally comprise at least one device for gripping the lowered dough and / or pizza being prepared to facilitate its transfer between the various stations of said installation. The gripping device is arranged to be manipulated by the handling system, in particular to be able to transport the dough or the dough lowered or the pizza being made from one station to another of the installation. It may be for example a shovel, preferably flat, arranged to be able to receive the dough extracted from the fresh dough storage device and / or to deposit said dough on the forming device and / or remove the lowered dough from the device of forming and transfer it under the sampling and dosing device into the unloading position and / or deposit the prepared pizza in the oven and / or extract the baked pizza from the oven.
Advantageously, the installation according to the first aspect of the invention and compatible with any of its variants and with any of its improvements may also comprise a device for depositing and spreading a food sauce. on the surface of the reduced pizza dough. The deposition and spreading device comprises, for example, a food sauce tank, an outlet orifice and a controlled opening and closing mechanism, thus making it possible to deposit a predetermined quantity of food sauce on a so-called deposition zone of the depressed dough - preferably located in the center of the lowered dough.
A relative displacement between the lowered pizza dough and the outlet orifice of the device for depositing and spreading the food sauce makes it possible, during the operation of depositing said food sauce, to spread it over a portion of the dough lowered. This relative displacement can be achieved for example either by the deposition and spreading device which then comprises at least one actuator for moving said deposition and spreading device, or by the handling device of the installation which supports the dough pizza during this operation.
In another variant embodiment, the spreading of the food sauce on the lowered dough can be carried out by the handling system using a ladle, in a manner comparable to the way a food sauce is spread on a dough. pizza "at home". Initially, the handling device grasps the ladle and fills a predetermined amount of sauce with the aid of the food sauce deposition device. Then, the handling system deposits the amount of food sauce on the surface of the dough lowered by a tilting movement of said ladle. Finally, the back of the ladle is used by the handling system to spread the sauce on the surface of the dough lowered by making a predetermined movement, for example a spiral movement.
Optionally, the installation according to the first aspect of the invention and according to any one of its improvements or its variants comprises a storage device and storage of drink-type food products, cold cooking preparations such as crudités, or prefabricated pastries. The food storage and preservation device is arranged to collaborate with the handling system, in particular to allow said handling system to enter at least one of the preserved food products.
Advantageously, the installation according to the first aspect of the invention or to any of its improvements or its variants may comprise a distributor of pizza racks, allowing on the one hand to store pizza racks. suitable for use in packaging a pizza, and extracting them individually for the purpose of placing a pizza therein. The extraction of a pizza support can be carried out by the system of handling of the installation.
Robotic arms
According to a fifth improvement of the installation according to the first aspect of the invention and compatible with any of its variants and any of its improvements, the handling system comprises at least one multi-articulated robotic arm comprising (i) two elementary segments coupled by a hinge, and (ii) an actuator for controlling each hinge.
Each articulation provides at least one degree of freedom in rotation between the elementary segments. Each joint can provide one, two or three degrees of freedom in rotation along perpendicular axes of rotation.
Each robotic arm may also have more than two elementary segments arranged end to end and coupled in pairs by a hinge.
The robotic arm may comprise sensors to determine one or more forces and / or one or more displacements generated by at least one joint. The robotic arm can then be enslaved in position or effort through these sensors. As a non-limiting example, at least one multi-articulated robotic arm may be of the UR10 type marketed by Universal Robot. The at least one robotic arm is thus arranged to be able to move a pizza being prepared between the different stations of the installation and / or to collaborate with each station.
In the case where the at least one robotic arm comprises sensors, it is possible to precisely know the position and the angular configuration of the robotic arm, thus making it possible to know the position of its so-called working end at the end of which the pizza in preparation course is transported from one station to another.
In the following, several configurations will be described to describe in more detail the operation of each robotic arm and their interactions with each station of the installation.
Preferably, the at least one multi-articulated robotic arm comprises at its free end, called working end, a two-finger articulated clamp. The articulated clip is advantageously arranged so that the two fingers, movable relative to each other, can take at least the following configurations: a first configuration, called release, in which the two fingers are spaced to allow the insertion of an object; - A second configuration, called closure, in which the two fingers are tightened to grasp an object.
The clamp is arranged to be able to capture by bio-mimicry at least one of the accessories described above and be able to collaborate with each station of the installation, especially to transport the pizza being prepared from one station to another. By way of non-limiting example, the articulated clamp may be of the type 2-Finger 85 marketed by ROBOTIQ.
In an installation comprising all the improvements described above, and according to a first variant of the fifth improvement of the invention, the handling system comprises: a conveying device arranged to transfer the dough lowered by the forming device under the sampling device and dosing positioned in the unloading position; a first robotic arm arranged to recover the dough extracted from the device for storing fresh dough and forming dough pieces and / or to deposit the dough on the lowered dough forming device, and / or to recover the dough lowered on said forming device and / or depositing the lowered dough on the conveying device, and / or recovering the dough lowered on said conveying device; a second robotic arm arranged to take the pizza from the conveyor device and / or to deposit it in the oven and / or to take it from the oven and / or to deposit it on the conditioning station; a third robotic arm arranged to transfer a pizza support to the conditioning station, and / or to cut the pizza and / or to deposit food sauce and / or to fold said pizza support around said pizza.
According to a second variant of the fifth improvement of the invention, the handling system comprises: a conveying device arranged to transfer the pulp lowered by the forming device under the sampling and dosing device placed in the unloading position; a first robotic arm arranged to recover the dough extracted from the fresh dough storage and dough formation device and / or deposit said dough on the lowered dough forming device, and / or to recover the dough lowered on said forming device, and / or depositing the lowered dough on the conveying device, and / or transferring the pizza standing on the conveying device to the oven, and / or transferring the cooked pizza to the conditioning station; a second robotic arm arranged to transfer a pizza support to the conditioning station and / or to cut the pizza and / or to deposit food sauce and / or to fold said pizza support around the pizza.
According to a third variant of the fifth improvement of the invention, the handling system comprises: a conveying device arranged to transfer the dough lowered by the forming device under the sampling and dosing device placed in the unloading position; a robotic arm arranged to recover the dough extracted from the fresh dough storage and dough formation device and / or deposit the dough on the lowered dough forming device, and / or recover the dough lowered on said forming device, and / or deposit the dough lowered on the conveying device, and / or recover the pizza standing on the conveying device and / or deposit the prepared pizza in the oven, and / or take the pizza baked in the oven and / or deposit it on the packaging station and / or transfer a pizza stand to the packing station and / or cut the pizza and / or add food sauce t / or fold said pizza support around the pizza.
Point of sale
According to a second aspect of the invention, there is provided a point of sale comprising an installation according to any one of the variants of the first aspect of the invention and to any one of its improvements, and a control terminal comprising a human-machine interface for allowing a user to select or create a pizza recipe, the control terminal being arranged to transmit the selected recipe to the processing unit, so that the processing unit controls at least the device sampling and dosing station, the packaging station and the handling system for forming a pizza according to said selected recipe.
According to this aspect of the invention, the installation takes the form of a stand-alone point of sale for making pizzas according to the orders made by the users. The installation is arranged to make the pizza integrally, performing each of the pizza manufacturing steps and preferentially according to an embodiment close to artisanal or manual pizza making processes. The plant according to this aspect of the invention typically provides for about 300 pizzas independently, offering more than forty varieties of ingredients that can be combined in any combination and to achieve production rates ranging from 40 to 120 pizzas per hour according to the configurations of the installation which will be described in the figures below.
Preferably, the human-machine interface can be arranged to receive a confirmation of a previously established command, for example via a software application or a software platform on the Internet.
Advantageously, the control terminal includes a payment terminal so that the point of sale does not require the intervention of a seller. The facility is very compact and can be installed for example in commercial areas, airports, amusement parks, business or university complexes, according to a method of ordering and delivery known as Sales at the Counter (VAC) to offer an automatic point of sale in continuous and uninterrupted service, outside the hours of cleaning and supply of ingredients and fresh dough. The facility allows to make pizzas of excellent quality, based on frozen ingredients and a process of quasi-artisanal design, to produce pizzas at a low cost and very quickly, each pizza can be delivered approximately four minutes after the validation of his order.
According to a third aspect of the invention, it is proposed the use of the installation according to any one of its improvement or its variants for the manufacture of pizzas.
Various embodiments of the invention are provided, integrating, according to all of their possible combinations, the various optional features set forth herein.
DESCRIPTION OF THE FIGURES AND EMBODIMENTS Other characteristics and advantages of the invention will become apparent from the description which follows, and from several exemplary embodiments given by way of non-limiting indication with reference to the appended diagrammatic drawings, in which: FIG. 1 illustrates a perspective view of an installation according to the first aspect of the invention and some of its improvements, FIG. 2 describes the steps of making a pizza by an installation according to the first aspect of the invention. FIG. 3 illustrates the scheduling of an installation according to the first aspect of the invention and the handling system of which comprises three multi-articulated robotic arms; FIG. 4 illustrates the scheduling of an installation in accordance with the first aspect of the invention and the handling system comprises two multi-articulated robotic arms, - FIGURE 5 illustrates the scheduling of a installation according to the first aspect of the invention and the handling system comprises a single multi-articulated robotic arm, - FIGURE 6 illustrates a profile view in section of a fresh dough storage device according to the third improvement of the FIG. 7 illustrates a front view of the front face of the storage device of FIG. 6, FIG. 8 illustrates a detailed view of a cutting mechanism of the fresh dough during extraction of the device. FIG. FIGURE 9 illustrates a perspective view of a dough shovel; FIGURE 10 illustrates a perspective view of a forming station according to the fourth improvement of the invention, FIG. 11 illustrates an isolated view of a first embodiment of a conveying device of the handling system, FIG. 12 illustrates a second embodiment of a conveying device of the handling system, FIG. 13 illustrates an ingredient storage chamber according to the first aspect of the invention; FIGURE 14 illustrates a portion of a training station according to the first aspect of the invention; FIGURE 15 illustrates a compliant cooking station; to the fifth improvement of the invention, - FIGURE 16 illustrates a point of sale implementing the invention according to a second aspect of the invention.
The embodiments which will be described hereinafter are in no way limiting; it will be possible to imagine variants of the invention comprising only a selection of characteristics described hereinafter isolated from the other characteristics described, if this selection of characteristics is sufficient to confer a technical advantage or to differentiate the invention compared to the state of the art. This selection comprises at least one feature preferably functional without structural details, or with only a part of the structural details if this part alone is sufficient to confer a technical advantage or to differentiate the invention from the state of the prior art.
In particular, all the variants and all the embodiments described are combinable with each other if nothing stands in the way of this combination at the technical level.
In the figures, the elements common to several figures retain the same reference.
General presentation of the installation
FIGURE 1 describes an installation 100 according to the first aspect of the invention and making it possible to make several pizzas simultaneously and automatically, said installation comprising all the improvements described above. The installation comprises: - a fresh dough storage device 500 according to the third improvement of the invention or to any of its variants, arranged on the one hand to store fresh dough suitable for use in the confection pizzas, and secondly to extract a predetermined amount of fresh dough called dough; - A forming station 400 according to the fourth improvement of the invention, arranged to press the dough so as to take the form of a lowered dough; - an ingredient storage chamber 600 according to the first aspect of the invention, said storage chamber 600 comprising a plurality of compartments arranged to retain a plurality of ingredients suitable for use in making pizzas; a device for sampling and dosing the ingredients, arranged to be able to collect successively in each of the compartments of the storage chamber a predetermined quantity of ingredients associated with a predetermined recipe; - A training station 650 according to the first aspect of the invention or any of the variants of its first improvement, said dressing station being arranged to deposit the sampled ingredients on the lowered dough; - A cooking station 200 according to the fifth improvement of the invention and taking the form of a furnace arranged to be able to cook at least one pizza; a distributor of pizza racks 800, said pizza racks being able to support or contain a pizza in order to be able to transport it more easily; - A conditioning station 300 according to the first aspect of the invention and arranged to receive a pizza support in which a pizza can be deposited; a handling system 700, arranged to be able to transfer at least one pizza being prepared between the various stations 200, 300, 400, 650 of the installation and to be able to collaborate with each of said stations. In the example illustrated in FIG. 1, the handling system comprises three multi-axis robotic arms 701-703 for increasing the production rates of said installation and a conveying device 980; - A processing unit (not shown) programmed to control said installation so as to control each of the stations and the handling system to make a pizza according to a predetermined recipe.
Each of the stations of the installation described in FIG. 1 will be detailed in more detail in the paragraphs and figures below.
Operation of the installation
Referring to FIGURE 2, the operation of the facility for preparing a pizza according to a predetermined recipe will now be described.
The pizza making process implemented by the installation comprises a first step 1001 for extracting a dough from the fresh dough storage tank. The dough is recovered by the handling system, and preferably by means of a dough blade, a particular embodiment of which will be described later. At the end of the extraction of the dough, a quality control step 10012 is carried out in order to verify that said dough is indeed able to be spread and satisfies the required requirements, such as, for example, a calibrated weight. If the quality criteria are not satisfied, then the defective dough is set aside and the plant is reconfigured to extract a new dough during a new iteration of step 1001.
A 10011 ingredient selection step is performed in parallel with the first step to minimize the preparation time of the corresponding pizza. The ingredients necessary for the preparation of the pizza according to the selected recipe are extracted from the compartments of the storage chamber by the sampling and dosing device and possibly temporarily stored in said storage chamber until the pizza dough is not transferred. to a training station.
The dough is then transferred in a step 1002 from the fresh dough storage device to the forming station by the handling system, for example using the dough blade.
Once the dough is deposited on the forming station, the handling system stores the dough blade in its storage location in a step 10021.
During a step 1003, the dough is shaped by the forming station, preferably by pressing, in order to obtain a lowered dough suitable for use in making a pizza.
A control step 10031 may optionally be performed at the end of the forming step 1003 to verify that the lowered dough is suitable for use in making a pizza. Thus, if for example the lowered dough does not satisfy certain criteria, such as, for example, the absence of holes and / or a certain tolerance on the thickness of the dough and / or the circular shape of the lowered dough and / or its diameter. medium, then the lowered dough is discarded and the process is reset at step 1001 of extracting a new dough. This quality control can be performed for example by an optical or infrared camera.
In a step 1004, a predetermined amount of food sauce is poured and spread over the lowered pizza dough. This step is for example carried out by equipping one of the robotic arms of the handling system of a ladle, by filling the ladle with the selected food sauce, by pouring the contents of the ladle on the lowered pizza dough, spreading the food sauce using the ladle, and finally storing the ladle in its storage location. If several types of food sauces can be spread on the lowered pizza dough, then the installation can include a plurality of ladles, preferably one per type of food sauce.
In a step 1006, the pizza dough is transferred to the dressing station disposed inside the storage chamber by means of a handling mechanism, and more particularly by means of a conveying device.
When the lowered dough reaches the dressing station in the storage chamber, the ingredients capable of being deposited on said lowered dough have been advantageously taken beforehand so that they can be deposited without delay on the dough lowered in a step 1007. .
The pizza thus prepared is then transferred to a step 1008 outside the storage chamber by the handling mechanism, and more particularly by the conveying device. In an optional step 1009, the ingredients that have been deposited on the surface of the lowered dough are preheated. This step advantageously makes it possible to improve the cooking of the pizzas and to reduce the cooking times. Indeed, in the particular case where the deposited ingredients are frozen, then this preheating step allows to defrost before cooking the pizza, and thus to cook the pizza at a higher temperature without risk of burning the frozen ingredients. In the case where the deposited ingredients are not frozen, preheating allows precooking the ingredients.
The prepared pizza is then transferred to the cooking station in a step 1010 and cooked in a step 1011. The cooking of the pizza is preferably done according to a particular cycle which depends on the chosen recipe and the ingredients deposited on the surface of the dough lowered. Each cooking cycle adapts the cooking time and / or temperatures, each cycle may include several different cooking temperatures.
In parallel with the step 1010 of transferring the pizza into the cooking station, a pizza support is selected in a step 10101 and transferred to the conditioning station in a step 10102. At the end of the step 10102, the pizza support is arranged in such a configuration that it is possible to deposit a pizza therein. As soon as the end of the cooking cycle of the pizza is reached, the handling system, in a step 1012, takes the pizza from the cooking device and deposits it inside the pizza support disposed on the conditioning station.
Optionally, the pizza is cut into several parts in a step 1013 and a custom seasoning is performed by the handling system in a step 10131. The seasoning step consists of a deposition of predetermined quantities of food products known as d seasoning, such as salt, pepper, olive oil, oregano, honey ..., on the pizza.
Finally, the handling system closes the pizza support around the pizza in a step 1014 so as to retain its heat, protect it and facilitate its transport. The pizza is then made available to the user of the installation in a step 1015.
Advantageously, the installation according to the first aspect of the invention makes it possible to make several pizzas at the same time, the processing unit being programmed to control each station of the installation as well as each robotic arm / system conveying device. handling equipment in an independent and coordinated way. This clever programming makes it possible to considerably increase the production rates without affecting the quality of the pizzas produced. The production rates depend in particular on the number of multiaxis robotic arms that are implemented in the installation, typically between one and three with optimal operation with three robotic arms making it possible to obtain a flow rate of the order of 120 pizzas at the same time. hour.
With reference to FIGURES 3 to 5, the dynamic operation of installations according to the first aspect of the invention and implementing at least a part of the improvements and variant embodiments presented above will now be described for installations comprising respectively three, two and a multi-articulated robotic arm.
The steps of ordering a pizza and selecting a recipe by a user of the installation are not described in FIGS. 3 to 5. These steps can however advantageously be part of the making of a pizza.
The manufacturing method according to the invention can advantageously comprise these steps of interaction with a user and selection of a pizza according to a predetermined recipe, and / or selection said free of a plurality of ingredients for the making of a particular pizza, and / or a payment step.
FIG. 3 thus describes the dynamic operation of an installation according to the first aspect of the invention and comprising three multi-articulated robotic arms through a chronogram describing the activity of each robotic arm as well as their interactions.
For further understanding, all the steps of making a reduced pizza dough, filled with pre-selected and ready-to-cook ingredients are illustrated in the first cycle 1301 and collected under reference 2000 in the following cycles.
For a configuration of the three robotic arm installation, eight pizza making cycles 1301-1308 may be performed in parallel by said installation, each cycle 1301-1308 being in accordance with at least a portion of that detailed in FIG. steps that may be optional and / or not represented.
For each 1000 cycle, the activity of the three robotic arms 1310, 1320, 1330 is separately detailed on a separate line. Thus: the first robotic arm 1310 is arranged and configured to recover the dough at the outlet of the fresh dough storage device (not shown), to transfer it to the molding station 1002, to store or to take the dough blade, for store or take the ladle and spread 1004 the food sauce on the dough lowered. The lowered dough filled with food sauce is transferred by the conveyor device to the dressing station in the storage chamber. In the event of a quality defect on the dough extracted or on the forming of the lowered dough, it is also arranged and configured to evacuate the defective dough before the installation resets the cycle 1000; the second robotic arm 1320 is arranged and configured to transfer the prepared pizza coming out of the storage chamber to the cooking station, to extract the cooked pizza from said cooking station, and to possibly transfer 1316 to the packaging station of food products complementary to prepared pizza, beverage type, cold cooking preparations such as raw vegetables, or prefabricated pastries; the third robotic arm 1330 is arranged and configured to transfer a pizza support 10102 to the conditioning station, prepare it to make it suitable for receiving a pizza and, once, the cooked pizza deposited in said pizza support by the second robotic arm 1320, cut out 1013 and season said pizza 10131.
The operating cycle 1000 described in FIG. 2 and detailed through the configurations illustrated in FIG. 3 and following corresponds to a "default" operation, in the case where all the steps take place correctly.
In all the variants of the installation according to the first aspect of the invention, the processing unit is configured to manage a priority system in order to be able to control each station of the installation by optimizing the production cycle of each pizza. In other words, the processing unit is configured to put on hold some pizzas being prepared - when they are at a stage of their cycle that allows for such a wait without degrading the quality of the pizza ( low priority level) - to address the handling system to a pizza being prepared whose current stage of its cycle can not be delayed without degrading the quality of said pizza (high priority level). As nonlimiting examples, the priorities of the following steps are defined at a low priority level in order to allow the processing unit to deal with other more priority tasks: at the end of the extraction step 1001 of the dough, said dough can be kept a little longer on the dough blade before being supported by the handling system to be transferred to the forming station without degradation of the quality of said dough; - At the beginning of the step of conveying the dough lowered and filled with food sauce to the dressing station, such a lowered dough can be put on hold if all the ingredients to be deposited on its surface have not yet been recovered by the sampling and dosing device and / or if a lowered pizza dough is being trained on the dressing station and has not yet been removed from the storage chamber; when an erected pizza is extracted 1009 from the storage chamber before being put into the cooking station, it can be put on hold if the handling system is not available to transfer it to said cooking station and / or if the cooking station is full. In contrast, the following steps have a high priority level because they require the provision of the handling system without delay to preserve the qualities of the corresponding pizza: - step 1011 of cooking because the cooking of a pizza has a very important impact on the quality of said pizza: if the cooking time is extended, the pizza may be overcooked or even burnt, if it is shortened, some areas of said pizza may not be sufficiently cooked or not thawed. Preferably, the processing unit is arranged to respect the cooking times of each pizza present in the cooking station with a tolerance of ten seconds around the nominal cooking time and advantageously +/- 5 seconds; the forming step 1003, and more particularly the result of the step 1003 for forming the reduced pizza dough, since said lowered pizza dough can not remain too long on the forming station without a harmful alteration of the quality of the dough, especially by drying. Advantageously, the handling system is configured to transfer a lowered pizza dough to the dressing station at the end of the forming step 1003, and preferably without delay.
As can be seen in FIG. 3, only step 1011 of cooking pizzas is carried out in parallel for a maximum of six pizzas, the other steps of the confection process being devolved to a single cycle. In other words, the various stations of the installation are preferably arranged to perform an operation relating to a single pizza, except the cooking station which is arranged to simultaneously cook several pizzas, for example six. Therefore, once the first pizza making cycle 1301 has started, the second cycle 1302 for making a second pizza starts at the earliest when the dough blade has been stored, at the end of step 10021 of the first cycle. , or during the stage of spreading 1004 of the food sauce on the lowered pizza dough of the first cycle.
FIGURE 4 describes the dynamic operation of an installation according to the first aspect of the invention and comprising two multi-articulated robotic arms. By analogy with FIG. 3, six pizza making cycles 1401-1406 can be performed in parallel by said installation, each cycle 1401-1406 being in accordance with at least a part of that detailed in FIG. 2, certain steps being optional and / or not represented.
In a manner comparable to FIG. 3, and for better understanding, all the steps of making a reduced pizza dough, filled with preselected and ready-to-cook ingredients are illustrated in the first cycle 1401 and referred to generally as 2000 in the following cycles.
For each cycle, the activity of the two robotic arms 1410, 1420 is detailed separately on a separate line. Thus: the first robotic arm 1410 is arranged and configured to recover the dough at the outlet of the fresh dough storage device (not shown), to transfer it 1002 to the forming station, to store or to take the dough blade, for store or take the ladle, to spread 1004 the food sauce on the lowered dough, to possibly transfer the dough lowered and filled with food sauce to the conveying device ensuring transfers to and from the dressing station in the storage room, for transferring the erect pizza from the preservation chamber to the cooking station and extracting the cooked pizza from said cooking station. In the event of a quality defect on the extracted dough (step 10012) or on the forming of the lowered dough (step 10031), it is also arranged and configured to evacuate the defective dough before the installation resets the cycle; the second robotic arm 1420 is arranged and configured to transfer a pizza support 10102 to the conditioning station, prepare it to make it suitable for receiving a pizza and, once, the cooked pizza deposited in said pizza support by the second robotic arm 1320, cutting and seasoning said pizza. It is also optionally arranged and configured to transfer 1316 to the packaging station complementary food products to the prepared pizza, beverage type, cold food preparations such as crudités, or prefabricated pastries.
In a manner comparable to the scheduling of an installation comprising three robotic arms illustrated in FIG. 3, the scheduling of the installation according to the invention and comprising only two robotic arms implements a simultaneous cooking step 1011 for a robot. maximum of five pizzas, the other steps of the confection process being devolved to a single cycle. Therefore, once the first pizza making cycle 1401 has started, the second cycle 1402 for making a second pizza, possibly different from the first, starts, for example, only when the first pizza is transferred 1010. to the cooking station.
FIGURE 5 describes the dynamic operation of an installation according to the first aspect of the invention and comprising a single multi-articulated robotic arm. Five pizza making cycles 1501-1505 can be simultaneously performed by said installation, each cycle 1501-1505 being in accordance with at least a part of that detailed in FIG. 2, certain steps being optional and / or not shown.
For further understanding, all the steps of making a reduced pizza dough, filled with pre-selected and ready-to-cook ingredients are illustrated in the first cycle 1501 and generally referred to as 2000 in the following cycles.
For each cycle, the activity of the robotic arm 1510 is detailed separately from the other stations of the installation.
The robotic arm 1510 is arranged and configured to take care of all the steps of the pizza making process, and in particular: - recovering the dough at the outlet of the fresh dough storage device (not shown), to transfer it to the station of forming 1002, put away or take the dough blade, put away or take the ladle, spread 1004 the food sauce on the dough lowered, possibly transfer the dough lowered and topped with food sauce to the conveying device ensuring transfers to and from the station in the storage chamber, transfer the prepared pizza from the storage chamber to the cooking station 1010, extract the cooked pizza from the cooking station 1012, transfer a pizza support 10102 to the conditioning station, prepare it to make it fit to receive a pizza and, once the cooked pizza is deposited in said pizza support, cut out and assai sound the pizza. It is also optionally arranged and configured to transfer 1316 to the packaging station complementary food products to the prepared pizza, such drinks, cold food preparations such as raw vegetables, or prefabricated pastries. In case of a quality defect on the dough extracted (step 10012) or on the forming of the dough lowered (step 10031), it is also arranged and configured to evacuate the defective dough before the installation resets the cycle.
In a manner comparable to the orders described above, the scheduling of the installation according to the invention and comprising a single robotic arm implements a simultaneous cooking step 1011 for a maximum of four pizzas, the other steps of the making process being devolved to a single cycle. Therefore, once the first 1501 pizza making cycle started, the second cycle 1502 making a second pizza, possibly different from the first, starts only when the first pizza is transferred to the cooking station 1010. L Advantage of the installation according to any of the variant embodiments illustrated in FIGURES 3 to 5 is that the production flow rate can be adjusted in particular according to the number of multi-articulated robotic arms used in the handling system. : the more the number of multi-articulated robotic arms is important, and the more the installation is able to simultaneously transfer several pizzas being prepared to different stations.
Another advantage of the installation according to any of the variant embodiments illustrated in FIGS. 3 to 5 is that the different stations need not be adapted according to the configuration of the handling system and the number of multi-articulated robotic arms implemented. Only the cooking station can optionally be sized with a number of cooking sites adapted to the maximum capacity of production in fair supply of said installation, as described above. The installation is thus arranged to produce continuously and in a tense flow pizzas of a wide variety, pizzas made by the installation through the multiple cycles made simultaneously may be all of different compositions.
Particular embodiments of the various improvements and devices of the installation will now be described in more detail.
Storage device for fresh dough
Referring to FIGURES 6 to 8, a fresh dough storage device 500 according to the third improvement of the invention comprises: - a cylindrical tank 510 arranged for storing the fresh dough, said cylindrical reservoir comprising a cylindrical tube closed at a first end by a so-called rear face 512 and at a second end by a so-called front face 511; a mechanism for extracting the fresh dough 530 to extract said fresh dough in a controlled manner and in predetermined quantities, a cutting mechanism for the fresh dough 540.
The extraction mechanism 530 comprises: a thrust member arranged to apply pressure to the fresh dough stored inside the cylindrical tank 510 in the direction of the front face 511, which constitutes the extraction face 520; - An elbow tube 521, a first end opens into the cylindrical tank 510 and a second end forms an extraction orifice 513; a vertical displacement plate 550 making it possible to recover the dough extracted from the cylindrical tank 510.
In the example illustrated in FIG. 6, the thrust member comprises a piston 532 located inside the cylindrical tank 510 and whose diameter is advantageously substantially less than or equal to the inside diameter of said cylindrical tank 510, so as to compress the fresh paste against the extraction face 520, preferably without fresh paste being introduced into the portion of the cylindrical reservoir between the piston 532 and the rear face 512.
The piston 532 is driven in translation by a screw, for example trapezoidal, in order to be able to apply a high pressure on the fresh dough. Typically, the pressure applied to the fresh dough inside the cylindrical tank is between two and six bars.
The screw is rotated by a motor 533 via a mechanical gearbox 534.
The pressure inside the cylindrical tank 510 is regulated by pressure sensors not visible in FIG. 6 and situated in said cylindrical tank 510. The processing unit is programmed to control the movement of the piston 532 so as to preserve a constant pressure inside the cylindrical tank 510.
The cutting mechanism of the fresh dough 540 being extracted is visible in FIGS. 7 and 8. It comprises a knife 542 arranged to be able to move transversely to the extraction orifice 513 so as to take at least the two following positions: a first extraction position in which the knife 542 is retracted, leaving the extraction orifice 513 fully open and then allowing the fresh paste to flow through the extraction orifice 513; a second closed position in which the knife 542 completely closes the extraction orifice 513.
The knife 542 is also arranged to separate the portion of the dough extracted from the extraction orifice 513 from the remainder of the fresh dough contained inside said cylindrical tank 510.
The knife 542 is preferably made of a stainless metal.
The knife 542 is arranged both to be able to slice the section of the pulp during extraction which is located at the extraction orifice 513 and to also be able to obstruct said extraction orifice 513 when it is in position. its closed position. For this purpose, the knife illustrated in FIGURE 8 comprises a rectangular metal plate, a first half 5422 is not perforated so as to have a surface at least equal to that of the extraction orifice 513 to be able to obstruct it when the knife is placed in its closed position, and a second half openwork 5424 so as to define a cutting edge along a preferentially concave guide line to be able to slice the dough during extraction.
The knife 542 slides transversely to the end section of the elbow tube 521 by means of a worm 543 and two shafts 543a and 543b providing guiding fixed on the front face 511 by brackets 546 and which are rotated by a motor 544, thus making it possible to translate a mobile carriage 545 comprising two nuts and supporting said knife 542 and in helical connection with said worm 543.
A sensor makes it possible to determine the weight of the dough during extraction.
In the example illustrated in FIG. 7, the sensor comprises two cameras 561, 562 arranged to film the dough being extracted in a different angle so that the controller or the processing unit can determine its volume to from the images extracted from the two cameras. They allow to control in particular the volume and the output speed of the dough. By knowing the density of the fresh dough stored in the cylindrical tank 510, it is thus possible to determine the instantaneous weight of the dough during extraction, and thus to control the actuation of the motor 544 to slice said dough by the knife. 542 when the weight setpoint is reached.
For a better detection of the cameras and / or a better contrast of the dough during extraction, making it possible to better define the outline of said dough by image processing and, ultimately, to reduce the measurement uncertainties related to the determination of the volume and the weight of said dough, the sensor also comprises a backlight system 563 comprising a light source (not visible in FIGURE 7) and a diffusion screen.
As the dough is extracted from the cylindrical tank 510, a vertical displacement tray 550 located vertically above the extraction orifice 513 is translated downward so as to obtain and maintain an oblong shape of the dough. by support during its extraction.
The speed of movement of the plate 550 is slaved to the speed of extraction of the dough measured by the two cameras 561, 562.
A dough shovel 910 is preferably temporarily fixed on the upper end of the vertical displacement plate 550 so as to receive the extracted dough and facilitate the subsequent steps of transfer to other stations of the installation.
Dough shovel
An exemplary embodiment for the dough blade 910 is illustrated in FIG. 9. The dough blade is preferably made of a stainless metal material, but it can also comprise any material compatible with an agri-food use.
The dough blade 910 makes it possible to recover the dough extracted from the cylindrical tank 510 during the extraction step 1001 and in particular to transport it to the forming station. To do this, the shovel is arranged to firstly recover the dough at the time of its extraction and secondly to allow its transfer and centering on the forming station.
The dough blade 910 is composed of: - a plate 911 located on a front portion of the dough blade 910 and whose dimensions are adapted to the format of the dough, the diameter of said plate being typically of the order of 9 cm; a handle located on a rear part of the dough blade 910 comprising two jaws 915 allowing it to be gripped by a two-finger robotic clamp; a rod 912 attached to one of the two jaws 915 on the rear part of the dough blade leaving a functional clearance of about two millimeters with the upper surface of the dough blade 910, said rod 912 comprising a rectilinear rear portion and a rounded front portion; - Centering holes 914 allowing the dough blade 910 to be temporarily fixed in a reproducible position on the vertical displacement plate 550.
At least one of the two jaws 915 is rotatably mounted about an axis 916 on the dough blade 910 (the jaw 915b in FIG. 9), a spring 916 allowing said free jaw 915b to return to the initial position as shown in FIGURE 9.
The rod 912 is connected to the free jaw in rotation.
This clever arrangement makes it possible in particular for a robotic arm to grip the dough blade 915 and, depending on the force applied on the two jaws 915, to control an angular displacement of the free jaw in rotation 915b and, ultimately, to control the movement of the rod 912. It is thus possible to control the extraction of the dough out of the tray 911 of the dough blade 910.
The robotic arm is advantageously configured to control the position of the two jaws 915, so as to control the position and the travel speed of the rod 912 and transfer the dough reliably, accurately and reproducibly out of the dough blade, by example to the forming station.
The angular displacement of the rod is typically of the order of 30 °.
The rod 912 for example has a height of four millimeters, so as not to stick on the dough and without protruding form.
Forming station
Referring to FIGURE 10 the plant comprises a forming station 400 according to the fourth improvement of the invention, said forming plant being arranged to form a dough lowered from a dough by pressing said dough between a lower plate and an upper plateau.
The forming station illustrated in FIGURE 10 includes a frame 401, a lower deck 410, an upper deck 420, and a forming actuator 430. The frame 401 includes a base 402, a first deck 403, and a second deck 404. The platform 403 is fixed in elevated position relative to the base 402 by lateral uprights 405. It forms a support for the lower plate 410. The platform 404 is fixed in raised position relative to the first platform 403 by vertical uprights 406. attached to the base 402. The platform 404 forms a support for the upper plate 410.
The lower tray 410 is arranged to receive a dough and form a support for the dough during a forming operation. It advantageously comprises a pressure plate 411, a support piece 412 and a lifting device 413. The pressure plate 411 has an upper surface 411A adapted to receive the dough. It comprises a plurality of through openings 4111 extending in its thickness. The pressure plate 411 is fixed integrally to the first platform 403, by means not shown. The support member 412 comprises a plate 4121 and a plurality of pins 4122 extending vertically from an upper surface 412A of the plate 4121. The pins 4122 here take a cylindrical shape of revolution. They are aligned with each other in a network of rows and columns. The support piece 412 is mounted in sliding connection with respect to the frame 401, by means of four guide shafts 4123 each mounted in sliding connection on ball bushings 4124 integral with the first platform 403. A first end of the guide shafts 4123 is attached to the plate 4121. The lifting device 413 is arranged to move the support member 412 relative to the frame 401, and therefore relative to the pressure plate 411. It comprises a cylinder 4131 whose body is fixed to the base 402 , and a motion transformation mechanism 4132 arranged to convert a horizontal translational motion into a vertical translational motion. The movement transformation mechanism 4132 comprises two guide pieces 4133 and four rollers 4134. The rollers 4134 are in pivot connection with the guide shafts 4123 of the support piece 412 along first horizontal axes, parallel to each other. The guide pieces 4133 are slidably connected to the base 402 along a second horizontal axis perpendicular to the first horizontal axes. They each comprise a running surface on which one of the rollers 4134 can come rolling. The rolling surfaces extend along third horizontal axes, parallel to the second horizontal axis, having a variable profile in the vertical direction, so that the rolling of the rollers causes in some places a vertical displacement of these rollers, and therefore the support piece 412 with its pins 4122. A free end of the piston of the cylinder 4131 is fixed to the guide pieces 4133. The cylinder 4131 is arranged to move the guide pieces 4133 along the second horizontal axis. The lower plate 410 thus allows the pins 4122 to take successively a retracted position, in which their upper surface is flush with the upper surface 41 IA of the pressure plate 411, and an elevated position, in which they project from the plate pressure 411.
The upper plate 420 is arranged to be able to move in translation vertically, so as to crush a dough located on the lower plate 410. It comprises a plate 421, and two guide shafts 422 extending vertically from an upper surface 421A of the plate 421. The guide shafts 422 are each in pivot connection with the second platform 404 along a vertical axis. As a result, the upper plate 420 is slidably connected along a vertical axis. The forming actuator 430 is arranged to cause the displacement of the upper plate 420 relative to the frame 401 between a so-called extended position, in which the upper plate 420 is sufficiently close to the lower plate 410 to allow the pressing of a dough, and a so-called contracted position, in which the upper plate 420 is sufficiently distant from the lower plate 410 to allow the insertion of a dough, and the withdrawal of a lowered dough. The forming actuator 430 comprises a fixing frame 431, a motor 432, and a drive screw 433. The attachment frame 431 is fixed to the guide shafts 422. The motor 432 comprises a shaft adapted to rotate along an axis vertical rotation. The drive screw 433 is integral in rotation with the motor shaft 432. It could also be connected to the shaft by a gearbox. The drive screw 433 is pivotally connected to the fixing frame 431 by means of a ball bearing 434, in helical connection with the second platform 404 by means of a nut 435 integral with the second platform 404, and pivot connection with the upper plate 420 by means of a ball bearing 436. These three links have as their axis the vertical axis of rotation of the motor 432.
In an alternative embodiment, the forming actuator could comprise one or more jacks secured to the second platform 404, a piston of each jack being fixed to the upper plate 420.
Conveyor to the training station
Referring to FIGURES 11 and 12, the handling system of an installation according to the first aspect of the invention comprises a conveying device 980 arranged to transfer the pulp lowered by the forming station 400 to the dressing station 650 and out. of the training station.
FIG. 11 illustrates an overview of the conveying device 980, said conveying device 980 comprising: a conveying carriage 9805 arranged to be able to support a lowered pizza dough or an erected pizza; a guiding system 9801 comprising two rails 9801a and 9801b capable of guiding in translation the conveying carriage 9805 in the preservation chamber 600 (not shown) and out of said storage chamber 600; - A hatch 9803 arranged to take alternately an open position (pushed for example by the conveying carriage 9805) allowing the conveyor carriage 9805 to pass through said trap 9803 and a closed position, preferably in a hermetic manner; an actuator 9802 arranged to generate the movement of the conveying carriage 9805 along the guide system 9801 in order to make it enter or leave the storage chamber.
In the example illustrated in FIG. 11, the actuator 9802 is a motor driving in rotation a worm 9804 to which the conveying carriage 9805 is connected through a helical type connection.
The conveying trolley 9805 is composed of a 98053 shovel and a climbing mechanism 98052 arranged to be able to translate in a direction substantially perpendicular to the upper surface of said shovel 98053 using unrepresented motors. Typically, the amplitude of the displacement is of the order of ten centimeters. The movement of the shovel allows the 9805 conveying carriage to collect the pizza dough lowered on the forming station.
The 9805 conveying carriage may also include a position sensor (not shown) to measure and better control the movement of the 98053 excavator.
The conveying carriage 9805 also comprises two cylindrical bearings 98051 (98051a and 98051b) sliding on the two rails 9801. At the entrance of the preservation chamber 600, the conveying carriage 9805 causes the opening of the hatch 9803; when it leaves, the hatch 9803 closes automatically thanks to a return system.
The hatch 9803 may alternatively comprise an actuator for managing its opening and closing.
Upon entering the preservation chamber 600, the processing unit (not shown) controls the actuator 9802 so as to place the conveying carriage 9805 at the dressing station so that the ingredients picked up by the picking device and dosing can be deposited on the surface of the pulp it carries (not shown). Preferably, the position of the conveying carriage is adjusted in the direction of the guide system 9801 and in the direction substantially perpendicular to the upper surface of said excavator 98053.
According to a first embodiment, a conveying device 980 as illustrated in FIG. 11 makes it possible to manage the transfers from the forming station and to the preservation chamber 600, as well as transfers from the storage chamber.
Alternatively, the conveying device 980 as illustrated in FIG. 11 may be completed by a secondary conveying device making it possible to increase the transfer rates to and from the preservation chamber 600.
Such a secondary conveying device is illustrated in FIG. 12.
The so-called main conveying device 980a is arranged to move a main conveying carriage 9805a along an axis X oriented in the direction of the rails 9801. As described above, the main conveying carriage 980a is also arranged to be able to be moved in one direction. Z, perpendicular to the X axis.
A secondary conveying device 980b completes the main conveying device 980a. Similarly, the secondary conveying device is arranged to move a secondary conveying carriage 9805b in the X and Z directions shown in FIG. 12. The secondary conveying device 980b is located next to the main conveying device 980a.
A third conveying carriage 9805c completes this particular embodiment, said third conveying carriage 9805c being arranged to be translated in a direction Y, orthogonal to the X and Z directions, by means of guiding means 9808.
As previously described, each conveying carriage 9805 comprises at least one actuator in order to generate the at least one translation described above.
The movement of each conveying carriage 9805 is controlled by the processing unit of the installation, not shown.
Heating means 9806 are arranged to provide thermal energy to an upright pizza located in the vicinity of said heating means, preferably below. The heating means 9806 may advantageously be electrical resistors or infra-red lamps in order to be able to quickly thaw at least partially the ingredients deposited on the surface of the lowered pizza dough.
When the main conveyor carriage 9805a emerges from the storage chamber 600 with an erect pizza, it is stopped in front of the storage chamber 600 in the position shown in FIGURE 12. The position following Tax Z of the main conveyor carriage 9805a is adjusted. so that the main conveyor carriage 9805a is located above the third conveyor carriage 9805c.
The secondary conveyor carriage 9805b is then located above or below the third conveyor carriage 9805c in the Z direction, so as to allow the third conveyor carriage 9805c to move in the Z direction.
The third conveying carriage 9805c is moved in the Y direction to a position substantially perpendicular to the main conveying trolley 9805a, so that the teeth of the shovel 98053 of the main conveying trolley 9805a are intersected with those of the trolley 9805a. the shovel of the third conveying carriage 9805c.
The main conveying carriage 9805a is then moved along the Z axis to a position lower than the position of said third conveying carriage 9805c. Passing below the position of the third conveying carriage 9805c, the erect pizza that was supported by the main conveyor carriage 9805a is thus transferred to the third conveyor carriage 9805c.
The third conveying carriage 9805c is then moved along the Y axis to a so-called defrosting position located above the heating means 9806.
In the defrosting position, the third conveying trolley 9805c is situated substantially vertically above the conveying trolley 9805b, so that the shovel teeth of the third conveying trolley 9805c are interwoven with those of the shovel of the conveying trolley. secondary 9805b.
The prepared pizza is held in this position for a sufficient interval to allow at least partial thawing of the ingredients deposited on the surface of the erected pizza.
When the ingredients deposited on the surface of the erected pizza are at least partially thawed, the secondary conveying carriage 9805b is moved in the direction Z in the direction of the third conveyor carriage 9805c and to a position greater than the position of said third conveying trolley 9805c. Passing past the position of the third conveyor carriage 9805c, the erect pizza that was supported by the third conveyor carriage 9805c is thus transferred to the secondary conveying carriage 9805b.
The third conveyor carriage 9805c is then moved along the Y axis so as to allow the secondary conveyor carriage 9805b to be lowered with the erected pizza. The third conveying carriage 9805c is for example moved to the position located substantially vertically above the main conveyor carriage 9805a.
The secondary conveying carriage is then lowered along the Z axis and then moved along the X axis in order to make available to the rest of the installation 100 the erected and pre-thawed pizza that it carries.
All the displacements of the various 9805 conveying trolleys are advantageously controlled by the processing unit.
Ingredient Storage Chamber
Referring to FIG. 13, the installation according to the first aspect of the invention comprises a preservation chamber 600, said storage chamber being designed to retain a plurality of ingredients, preferably stored in separate compartments, each compartment comprising only one type of ingredient.
The preservation chamber 600 comprises a plurality of compartments 610 for storing ingredients. A dressing station 650 is disposed within the preservation chamber 600. The dressing station 650 is arranged to be able to deposit some of the ingredients on the surface of a lowered paste transported inside the storage chamber 600 by the conveying carriage 9805 as described above. The lowered dough on which the ingredients are deposited between and out of the preservation chamber 600 through the hatch 9803 described above. The plant also comprises a sampling and dosing device 660 arranged to take a predetermined quantity of ingredients in each of the compartments 610. This sampling device 660 is installed in the storage chamber 600.
The compartments 610 are organized into a plurality of lines 610a-610f, the space between two consecutive lines being sufficient to allow the sampling and dispensing device 660 to move between the compartments 610, and to collaborate with them to take a part ingredients. Laterally, the compartments 610 are preferably juxtaposed with each other in order to minimize the occupation of the interior volume of the preservation chamber 600.
The sampling and metering device 660 makes it possible to take a predetermined quantity of ingredients from each compartment by means of a conveying mechanism. The sampling and dispensing device 660 will be described in more detail throughout FIGURE 14. The processing unit is configured to control the movement of the sampling and dispensing device 660.
The conveying mechanism illustrated in FIG. 13 comprises two vertical rails 612 on which are mounted in sliding connection two sliding shoes 613 connected together by a horizontal secondary rail 614. The sliding shoes 613 are actuated by a motor 605 in order to be able to move the secondary rail vertically.
Likewise, a secondary slide shoe 615 is mounted through a slide connection on the secondary rail 614 and supports the pick-up and metering device 660. The secondary slip shoe 615 is driven by a motor 616 so that horizontally moving the sampling and dosing device 660 along said secondary rail 614.
The metering and sampling device is thus arranged to be able to move in at least two directions within the preservation chamber 600.
Advantageously, the dressing station 650 located in the preservation chamber 600 further comprises three distribution devices 630a, 630b and 630c in order to be able to randomly and homogeneously distribute the ingredients taken by the sampling device 660 on a lowered pizza dough. . Each distribution device 630a, 630b, 630c illustrated in FIG. 13 has a different diameter in order to be able to adapt it to different sizes of pizzas and to be able to optimally distribute the ingredients taken from the surface of the lowered dough.
Below the distribution devices 630, the motorized conveying mechanism 9805 makes it possible on the one hand to import a pizza dough inside the storage chamber 600 and to the dressing station 650, and on the other hand to extract an upright pizza from Conservation Chamber 600.
A door, not shown for clarity, and located on the front face of the preservation chamber 600, alternatively allows said storage chamber 600 to be opened in order to be able to access the compartments inside or to close it, preferably to hermetically.
Training station
FIG. 14 illustrates the sampling and dosing device 660 in the unloading position, that is to say in a position in which it is able to cooperate with the training station 650, and in particular with a 630 compliant distributor to the second improvement of the invention.
Are collected at the dressing station: a lowered paste 1 carried by the conveying device (not shown) and in a so-called dressing position, one of the ingredients distribution devices 630 and the metering and sampling device 660 in its unloading position.
The sampling and dosing device 660 comprises: a collection tank 661 arranged to store temporarily and in successive layers the sampled ingredients 2 from each compartment 610 (not visible in FIG. 14), a controlled conveying mechanism as illustrated FIG. 13 (and not shown in FIG. 14), arranged on the one hand to be able to move the recovery tank 661 in line with each compartment 610 so that the ingredients taken from said compartment 610 can fall into the bin. recuperator 661, and secondly to be able to move the recovery tank 661 to the dressing station in an unloading position, in which the recovery tank 661 is located vertically above the lowered dough 1.
The sampling and dispensing device 660 comprises a flared receptacle 662 to ensure that the ingredients extracted from a compartment 610 fall into the recovery tank 661 located underneath and to prevent the ingredients extracted from a compartment 610 from becoming clogged. sampling and dosing device 660 during their fall.
A weight sensor 663 measures in real time the weight of the ingredients that have fallen into the recovery tank 661, making it possible to control the extraction of said ingredients via a motor member 665 and to interrupt said extraction of the ingredient when the quantity of ingredients taken 2 reaches a preset setpoint, as previously described.
Preferably, the recovery tank 661 is mounted on a balance 664 by means of a fixing ring 666, said balance 664 being integrally fixed to the secondary sliding pad 615 of the conveying mechanism of the sampling and metering device 660.
In the example illustrated in FIG. 14, the sampling and dosing device 660 is in accordance with the third variant embodiment of the first improvement of the invention. The motor unit 665 comprises a motor 6651, a first pulley 6652, a belt 6653, a second pulley 6654, a connecting element 6655 and a connecting piece 6656. The motor 6651 is arranged to drive the first pulley 6652 in rotation, this rotational movement being transmitted to the second pulley 6654 via the belt 6653. The rotational movement is then transmitted from the second pulley 6654 to the connecting piece 6656 via the connecting element 6655. The connecting piece 6656 is arranged to being able to collaborate with an extraction element (not shown) mounted in pivot connection on the compartment 610. The motor member 665 and the extraction element thus make it possible to tilt said compartment 610 alternately in the sampling or storage configurations. previously described.
On its lower part, the recovery tank 661 comprises a retaining mechanism 668 for retaining the ingredients 2 contained in the recovery tank 661 in a closed position, and emptying the collection tank 661 in an open position. Preferably, the opening time of the retaining mechanism 668 is very short so that all the ingredients begin to fall at the same time, especially those located at the peripheral zones of the recovery tank 661 and those located in the center.
In the example illustrated in FIG. 14, the retaining mechanism 668 comprises two traps 6681 and 6682 pivotally connected to the collecting tank 661. The traps are held in the closed position by an elastic force. They can be tilted into the open position by applying a downward force. In this case, they can be tilted when they rest on a support plate 632 integral with the ingredient distribution device 630.
The ingredient distribution device 630 is arranged to be able to randomly and homogeneously distribute the ingredients taken by the sampling device 660 onto the lowered pizza dough 1.
It comprises a mixing cylinder 634 placed above the lowered dough 1, the longitudinal axis of the mixing cylinder 634 being substantially perpendicular to the surface of the substrate.
For a better understanding, the mixing cylinder 634 is illustrated in transparency in FIG. 14.
The mixing cylinder 634 comprises on its respective upper part a first distribution stage 633 in the form of a cone whose apex is substantially aligned with the axis of symmetry of the mixing cylinder 634.
The mixing cylinder 634 also comprises, between its upper end and its lower end, obstacles 636-637 arranged to oppose the free fall of the ingredients, so as to generate a lateral random displacement and to distribute them randomly and in a manner homogeneous at the surface of the substrate 001. All the obstacles 636-637 are located below the first distribution stage 633.
In the example illustrated in FIG. 14, the obstacles 636-637 take the form of prisms 636 attached by a first side to the inner surface of the mixing cylinder 634 and having a contact surface inclined downwards and towards the interior of said mixing cylinder 634 corresponding to either rods 637 fixed by at least one of their ends to the inner face of the mixing cylinder 634. In a general manner, the obstacles 636-637 are distributed at different heights along a longitudinal axis of the distribution device 630, said obstacles 636-637 extending in a plurality of directions.
The ingredient distribution device 630 further comprises separators 635 which define, in a plane transverse to the longitudinal axis of the mixing cylinder 634, four sectors. More particularly, and as an example for a single distribution device, the four separators 635 are evenly distributed at 90 ° around the axis of symmetry of said mixing cylinder.
Some of the obstacles 636-637 are also fixed on both sides of the separators.
Cooking station
Referring to FIGURE 15, the installation comprises a cooking station 200 according to the fifth improvement of the invention, said cooking installation being arranged to cook at least one pizza, preferably according to a cooking cycle adapted to the ingredients which have been deposited. on the surface of said pizza.
The cooking station illustrated in FIGURE 15 includes a cooking chamber 201 within which a plurality of pizzas may be baked and primary heating means 210 placed within the cooking chamber 201 to produce a thermal power. which is transmitted to pizzas deposited in said cooking chamber, for example by convection or radiation.
Advantageously, the primary heating means 210 may comprise a plurality of electrical resistances which extend at the level of the lower surface and / or the upper surface of the cooking chamber 201 so as to dissipate within said chamber 201 a thermal power as homogeneous as possible.
Preferably, the primary heating means 210 are controlled by a controller or the treatment unit - not shown - so as to regulate the temperature inside the cooking chamber 201. Inside the cooking chamber 201 a movable platen 220 is positioned in an intermediate position: above the primary heating means 210 located on the underside 212 of the cooking chamber 201 and below the upper face of the cooking chamber 201.
A shaft 205 rotates the movable plate 220 inside the cooking chamber 201, said shaft 205 being actuated by means of a motor 209 producing a primary rotation about the axis 208 and a belt transmission unit 207 transmitting said rotational movement to the shaft 205 via a transmission disk 206.
Preferably, the actuator 209 is controlled by the controller or the processing unit so as to regulate the speed and / or the direction of rotation of the movable platen.
On the upper surface of the movable plate 220, several cooking sites 221-226 are arranged, each cooking site being arranged to accommodate a cooking preparation. In the example illustrated in FIG. 15, the mobile plate 220 is provided with six cooking sites distributed around the shaft 205 (only three cooking sites being visible in FIG. 15). Each cooking site 221-223 can also be arranged to promote heat exchange, especially by conduction. The cooking sites 221-223 are for example made of a thermally conductive material such as aluminum and / or in a material having a significant thermal inertia such as refractory stone.
A rotating door 202 makes it possible to close or open said cooking chamber 201. The door 202 may also include a glazed surface 204 to allow visual inspection of at least a portion of the cooking sites 221-126. The opening and closing of the door can optionally be motorized and controlled by the processing unit.
Independent point of sale
FIG. 16 illustrates a point of sale according to the second aspect of the invention and comprising a particular configuration of the installation according to the first aspect of the invention.
Due to the great compactness of the installation according to the first aspect of the invention, such a point of sale 1600 extends over a small surface area -ypically between 25 and 35 m 2 and makes it possible to produce and deliver between 40 and 120 pizzas. per hour depending on the configuration chosen.
The point of sale 1600 includes an installation to automatically make pizzas. The installation comprises: - a fresh dough storage device according to the third improvement of the invention or to any of its variants, as described above; a forming station 400 according to the fourth improvement of the invention as described above; an ingredient preservation chamber 600 as described above and in accordance with the first aspect of the invention; a training station according to the first aspect of the invention or to any of the variants of its first improvement; a cooking station 200 as described above and in accordance with the fifth improvement of the invention; a pizza pizza dispenser 800 as previously described; - A conditioning station 300 according to the first aspect of the invention and as described above; a handling system 700 comprising three multi-axis multiaxis robotic arms and a conveying device 950, as previously described; - A processing unit (not shown) programmed to control said installation so as to control each of the stations and the handling system to make a pizza according to a predetermined recipe.
Complementarily, the point of sale 1600 also comprises: a storage and preservation device for food products (trading type) 1601 as described above, arranged to enable the handling system 700 to enter at least one of the preserved food products ; a control terminal 1602 arranged to transmit a selected recipe to the processing unit, so that said processing unit controls the installation to form a pizza according to said selected recipe; a counter 1603 arranged to receive and make available the pizzas made by the installation, said counter also separating a first area called "kitchen" in which the various stations of the facility and the handling system are arranged, and a second "customer" area located on the other side of said counter and from which the customers-users of the point of sale 1600 can for example select their revenue.
The control terminal 1602 allows the customers - users of the point of sale 1600, via a human-machine interface, to select a pizza recipe from a plurality of predefined recipes and well known to the general public, or to choose several ingredients from a list grouping all the ingredients available in sufficient quantity in the storage chamber 600 of the installation 100 for making a pizza.
Preferably, the human-machine interface can be programmed to receive a confirmation of a previously established command, for example via a software application or a web server. In this case, the human-machine interface is programmed to propose to the customer-user to identify himself in order to validate said previously established order and initialize the making of a pizza according to the chosen recipe.
Advantageously, the control terminal 1602 also includes a payment terminal in order to pay the ordered pizza and transmit to the control unit of the installation 100 the order to initiate the making of a pizza according to the chosen recipe.
Of course, the invention is not limited to the examples that have just been described and many adjustments can be made to these examples without departing from the scope of the invention. In particular, the various features, shapes, variants and embodiments of the invention can be associated with each other in various combinations to the extent that they are not incompatible or exclusive of each other. In particular all the variants and embodiments described above are combinable with each other.

权利要求:
Claims (29)
[1" id="c-fr-0001]
1. Installation for the preparation of a pizza according to a predetermined recipe, said installation comprising: - a storage chamber (600) comprising a set of compartments arranged for storing ingredients, - a device for sampling and dosing the ingredients (660 ), arranged to be able to take successively in each of the compartments (610) of the storage chamber a predetermined quantity of ingredients associated with the predetermined recipe and to be able to move to an unloading position, in which it is able to deposit the ingredients taken from a lowered pizza dough, - a conditioning station (300), arranged to receive a pizza support on which the prepared pizza can be deposited, - a handling system (700), arranged to: - transfer the dough to pizza lowered under the sampling and dosing device of the ingredients (600) placed in the venting position and - depositing the pizza prepared on the pizza support received by the conditioning station (300), and - a treatment unit arranged to control the sampling and dosing device, the packaging station and the handling system. to make a pizza according to the predetermined recipe.
[2" id="c-fr-0002]
2. Installation according to claim 1, characterized in that the device for sampling and dosing ingredients (660) comprises: - a recovery tank (661) arranged to store temporarily and in successive layers the ingredients taken from each compartment (610) a controlled conveying mechanism (605, 612-616), arranged on the one hand so as to be able to move the recovery tank directly above each compartment so that the ingredients taken from said compartment fall into the collecting tank, and on the other hand to be able to move the recovery tank in the unloading position.
[3" id="c-fr-0003]
3. Installation according to claim 2, characterized in that each compartment (610) further comprises: - an extraction element arranged to take a portion of the ingredients contained in said compartment; a motor unit arranged to be able to actuate the extraction element; said sampling and dosing device (660) being configured to take at least two positions: a so-called coupled position, in which the recovery tank (661) is placed in line with one of the compartments (610) in order to to be able to recover the extracted ingredients; a so-called decoupled position, in which the sampling and dosing device is able to move to another compartment and / or to the unloading position.
[4" id="c-fr-0004]
4. Installation according to claim 2, characterized in that the sampling and dosing device (660) comprises: - an extraction element arranged to collaborate successively with each compartment to extract a portion of the ingredients contained by the compartment with which the extraction element collaborates; a drive member (665) arranged to be able to actuate the extraction element when it collaborates with one of said compartments; said sampling and dosing device being configured to be able to take at least two positions: a so-called coupled position in which the extraction element is coupled to one of the compartments in order to extract a portion of the ingredients to the recovery tank ; a so-called decoupled position, in which the extraction element is decoupled from each compartment, so as to allow the sampling and dosing device to be able to move towards another compartment and / or towards the unloading position.
[5" id="c-fr-0005]
5. Installation according to claim 2, characterized in that: - each compartment (610) comprises an extraction element arranged to take a portion of the ingredients contained in said compartment; - The sampling and metering device (660) comprises a drive member (665) arranged to be able to collaborate successively with each compartment so as to operate the extraction element of the compartment with which it collaborates; said sampling and dosing device being configured so as to be able to take at least two positions: a so-called coupled position, in which the motor member (665) is coupled to the extraction element of one of the compartments in order to be able to actuating the extraction element of said compartment and taking a portion of the ingredients extracted from said compartment to the recovery tank (661); a so-called decoupled position, in which the motor member (665) is decoupled from each extraction element, so as to allow the sampling and dosing device (660) to move towards another compartment and / or towards the unloading position.
[6" id="c-fr-0006]
6. Installation according to one of claims 2 to 5, characterized in that the controlled conveying mechanism (605, 612-616) comprises a motorized positioning table, said table comprising: - a first guide rail (612), fixed relative to the compartments (610), - a second guide rail (614), mounted in sliding connection with respect to the first guide rail along a first axis, the collecting tank (661) being mounted in sliding connection with respect to the second guide rail (614) along a second axis, perpendicular to the first axis, - a first linear actuator (605) arranged to move the second guide rail relative to the first guide rail, and - a second linear actuator (616) arranged to move the catch pan (661) relative to the second guide rail (614).
[7" id="c-fr-0007]
7. Installation according to any one of claims 2 to 6, characterized in that the extraction element comprises a screw-type mechanism, the mechanism comprising a screw whose geometry, speed and direction of rotation allow control the amount and rate of extraction of the ingredients.
[8" id="c-fr-0008]
8. Installation according to any one of claims 2 to 7, characterized in that the device for sampling and dosing ingredients (660) further comprises a device (663) for measuring the weight and / or the volume of the ingredients in the course of sampling, the processing unit being programmed to stop the withdrawal of the ingredients of a compartment when the predetermined quantity of ingredients has been taken.
[9" id="c-fr-0009]
9. Installation according to any one of claims 1 to 8, characterized in that it comprises at least one distribution device (630), adapted to be located in a position between the intermediate tray (661) and the dough to pizza lowered when the sampling and dosing device (660) is in the unloading position, and arranged to allow a homogeneous and random distribution of the ingredients taken from said lowered pizza dough.
[10" id="c-fr-0010]
10. Installation according to claim 9, characterized in that at least one of the ingredient distribution devices (630) comprises a mixing cylinder (634), a longitudinal axis of the mixing cylinder being perpendicular to the surface of the dough lowered, the mixing cylinder comprising, between an upper end and a lower end, obstacles (636, 637) arranged to oppose the free fall of the ingredients, so as to generate a random movement of the ingredients to distribute them randomly and homogeneously on the surface of the dough lowered.
[11" id="c-fr-0011]
11. System according to the preceding claim, characterized in that the device for distributing the ingredients (630) further comprises a first distribution stage (633) arranged to disperse radially around the longitudinal axis the ingredients from the recovery tank, said first distribution stage being located above or in the upper part of the mixing cylinder (634).
[12" id="c-fr-0012]
12. Installation according to claim 11, characterized in that the first distribution stage comprises a conical surface which extends laterally inside the mixing cylinder (634), said first distribution stage being aligned co-axially with the mixing cylinder, and in that at least one obstacle (636, 637) is fixed on said mixing cylinder in the extension of said conical surface, so that an ingredient falling along the first distribution stage is projected beyond the conical surface on said at least one obstacle.
[13" id="c-fr-0013]
13. Installation according to any one of claims 11 or 12, characterized in that the mixing cylinder (634) further comprises separators (635) longitudinally dividing said mixing cylinder into several sectors.
[14" id="c-fr-0014]
14. Installation according to the preceding claim, characterized in that obstacles are fixed on the separators (635) of the mixing cylinder.
[15" id="c-fr-0015]
15. Installation according to any one of claims 11 to 14, characterized in that the obstacles have a flat contact surface and / or cylindrical opposing the free fall of the ingredients in the mixing cylinder, said obstacles being fixed by at least one of their ends on the inner side of the mixing cylinder (634), at different heights along the longitudinal axis, and extending in a plurality of directions.
[16" id="c-fr-0016]
16. Installation according to any one of claims 1 to 15, characterized in that it further comprises a device (500) for storing fresh dough and individual dough formation comprising: - a tank (510), arranged for storing the fresh dough, said reservoir comprising an extraction orifice (513), - a fresh dough extraction mechanism (530), arranged to extract a predetermined quantity of fresh dough through the extraction orifice, - a a fresh dough cutting mechanism (540) arranged to cut the predetermined amount of fresh dough extracted, and in that the processing unit is further programmed to control the dough storage device (500).
[17" id="c-fr-0017]
17. Installation according to claim 16, characterized in that the tank comprises refrigerating means for retaining the fresh dough inside the tank at a temperature between 3 ° C and 10 ° C.
[18" id="c-fr-0018]
18. Installation according to any one of claims 16 or 17, characterized in that the extraction mechanism (530) comprises: - a thrust member (532), arranged to compress the fresh dough inside the tank ( 510), - at least one pressure sensor for measuring the pressure inside the tank, - a motorized vertical displacement plate (550), located vertically above the extraction orifice, and in that the treatment unit is programmed to synchronize the displacement of the plate with the thrust member, depending on the pressure measurement in the tank and / or the volume of the dough and / or its weight during its extraction, in order to control the shape of the dough during its extraction.
[19" id="c-fr-0019]
19. Installation according to any one of claims 16 to 18, characterized in that the extraction mechanism (530) comprises a sensor capable of estimating a weight and / or a volume of the fresh dough being extracted from the reservoir .
[20" id="c-fr-0020]
20. Installation according to claim 19, characterized in that the sensor capable of estimating weight and / or volume comprises: - a light source located near the extraction orifice and arranged to illuminate the fresh dough in extraction course coming out of the extraction orifice, - two optical sensors (561, 562) located near the extraction orifice, facing the light source, the optical sensors being distant the each other so as to be able to estimate the weight and / or the volume of the fresh dough being extracted at a different angle, and in that the processing unit is programmed to determine the instantaneous volume of the dough fresh being extracted and / or the weight of said fresh dough being extracted from images provided by the optical cameras.
[21" id="c-fr-0021]
21. Installation according to any one of claims 16 to 20, characterized in that it further comprises a flour dusting device comprising: - a reservoir for storing flour provided with an outlet, - a mechanism dusting to drop the flour intermittently and controlled, the processing unit being programmed to operate the sprinkling mechanism.
[22" id="c-fr-0022]
22. Installation according to any one of claims 1 to 21 characterized in that it comprises a device (400) for forming a paste lowered from a dough by pressing said dough between a lower plate (410) and an upper plate (420), in that the handling system (700) is also arranged on the one hand to transfer the dough to the forming device, and on the other hand to transfer the dough lowered by the forming device under the sampling and dosing device (660) placed in the unloading position, and in that the processing unit is further programmed to collaborate the forming device with the plant for making a pizza according to the predetermined recipe .
[23" id="c-fr-0023]
23. Installation according to any one of claims 1 to 22, characterized in that it comprises an oven (200) for cooking at least one pizza, in that the handling system (700) is also arranged on the one hand for transferring the prepared pizza to the oven, and on the other hand for transferring cooked pizza to the packing station (300), and in that the processing unit is further programmed to cooperate the oven ( 200) with the facility for making a pizza according to the predetermined recipe.
[24" id="c-fr-0024]
24. Installation according to any one of claims 1 to 23, characterized in that the handling system comprises at least one multi-articulated robotic arm (701-703) comprising: - at least two elementary segments coupled by a joint, and - a actuator for controlling the articulation.
[25" id="c-fr-0025]
25. Installation according to one of the preceding claims, taken with claims 16, 22 and 23, characterized in that the handling system comprises: - a conveying device (980) arranged to transfer the dough lowered by the forming device (400) under the sampling and dispensing device (660) placed in the unloading position; a first robotic arm (701, 1310) arranged to recover the dough extracted from the device (500) for storing fresh dough and forming dough pieces and / or depositing said dough on the lowered dough forming device (400), and / or recovering the dough lowered on said forming device, and / or depositing the lowered dough on the conveying device (980); a second robotic arm (702, 1311) arranged to take the pizza from the conveying device, and / or to deposit or take the pizza in the oven (200) and / or to deposit it on the conditioning station (300); a third robotic arm (703, 1312) arranged to transfer a pizza support to the conditioning station (300) and / or to cut the pizza and / or to deposit food sauce on said pizza and / or to fold said pizza pizza stand around the pizza.
[26" id="c-fr-0026]
26. Installation according to one of claims 1 to 24, taken with claims 16, 22 and 23, characterized in that the handling system comprises: - a conveying device (980) arranged to transfer the dough lowered by the device forming (400) under the sampling and dosing device (660) placed in the unloading position, - a first robotic arm (701, 1410) arranged to recover the dough extracted from the fresh dough storage device (500) and forming dough pieces and / or depositing said dough on the lowered dough forming device (400), and / or recovering the dough lowered on said forming device, and / or depositing the dough lowered on the conveying device, and / or transferring the pizza on the conveyor to the oven (200), and / or transferring the cooked pizza to the packaging station (300); a second robotic arm (702, 1411) arranged to transfer a pizza support to the conditioning station and / or to cut the pizza and / or to deposit food sauce and / or to fold said pizza support around the pizza.
[27" id="c-fr-0027]
27. Installation according to one of claims 1 to 24, taken with claims 16, 22 and 23, characterized in that the handling system comprises: - a conveying device (980) arranged to transfer the dough lowered by the device forming device (400) under the sampling and dosing device (660) placed in the unloading position; - a robotic arm (701, 1510) arranged to recover the dough extracted from the device (500) for storing fresh dough and forming dough pieces and / or depositing the dough on the lowered dough forming device (400), and / or recovering the dough lowered on said forming device, and / or depositing the dough lowered on the conveying device (980), and / or recovering the pizza prepared on the conveyor device and / or depositing the prepared pizza in the oven (200), and / or taking the cooked pizza from the oven and / or depositing it on the conditioning station (300) and / or transfer a support e pizza to the conditioning station and / or cut the pizza and / or deposit food sauce and / or fold said pizza support around the pizza.
[28" id="c-fr-0028]
28. Pizza point of sale comprising: - an installation (100) according to any one of the preceding claims, and - a control terminal (1602) comprising a human-machine interface to enable a user to select or create a recipe of pizza, the control terminal being arranged to transmit the selected recipe to the processing unit, so that the processing unit controls the sampling and dosing device (660), the conditioning station (300) and the handling system for forming a pizza according to said selected recipe.
[29" id="c-fr-0029]
29. Use of the installation according to any one of the preceding claims for the manufacture of pizzas.

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同族专利:

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公开号 | 公开日

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FR3047149B1|2018-09-14|

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WO2017134147A1|2017-08-10|

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法律状态:
2017-02-27| PLFP| Fee payment|Year of fee payment: 2 |

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2017-08-04| PLSC| Publication of the preliminary search report|Effective date: 20170804 |

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2018-02-22| PLFP| Fee payment|Year of fee payment: 3 |

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2020-02-27| PLFP| Fee payment|Year of fee payment: 5 |

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2021-02-24| PLFP| Fee payment|Year of fee payment: 6 |

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2022-02-24| PLFP| Fee payment|Year of fee payment: 7 |

优先权:

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申请号 | 申请日 | 专利标题

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FR1650854A|FR3047149B1|2016-02-03|2016-02-03|AUTOMATE FOR THE PIZZA CONFECTION|

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FR1650854|2016-02-03|FR1650854A| FR3047149B1|2016-02-03|2016-02-03|AUTOMATE FOR THE PIZZA CONFECTION|

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PCT/EP2017/052221| WO2017134147A1|2016-02-03|2017-02-02|Automated device for making pizzas|