A machine opening and closing element for processing raw material having a first element and a second element through which the processed raw material passes, wherein the first element is connected to a mechanism which is connected to a power shaft, said first mechanism being in charge of generating a motion of the first element towards the second element. In particular, the machine for opening and closing element has a coupling arranged in a perforation of a support, such that the coupling may rotate in the perforation.

A multi-function kitchen tool is disclosed herein. The multi-function kitchen tool includes a rolling pin, a base, and a handle cover configured in a compact combination. In some embodiments, the multi-function kitchen tool includes a mixing bowl, a rolling pin, a cheese grater, a pizza slicer, a juicer, etc., combined together into one kitchen tool. The multi-function kitchen tool is useful for providing a multi-function kitchen tool for compact storage.

A tilted roller system for preparing laminated products having different figures, including three-dimensional rolled figures, wherein said roller system comprises a conveyor band, a start roller band, a roller band and an unloading band.

A tilted roller system for preparing laminated products having different figures, including three-dimensional rolled figures, wherein said roller system comprises a conveyor band, a start roller band, a roller band and an unloading band.

A method for measuring the mass distribution along the width of a strip, in particular a dough strip, moved in the longitudinal direction of the strip and having a specified target width. At least two weighing cells are arranged at a distance to each other with respect to the width of the strip. The weight of at least one dough strand or dough piece having a width defined by the distances of the weighing cells is sensed. The mass of the partial pieces of the strip is determined on the basis of the distance of the weighing cells to each other, the position of the weighing cells along the width of the strip, the strip speed, and the measured values of the weight of the partial pieces sensed by the weighing cells, in particular over a defined time period.

A method for measuring the mass distribution along the width of a strip, in particular a dough strip, moved in the longitudinal direction of the strip and having a specified target width. At least two weighing cells are arranged at a distance to each other with respect to the width of the strip. The weight of at least one dough strand or dough piece having a width defined by the distances of the weighing cells is sensed. The mass of the partial pieces of the strip is determined on the basis of the distance of the weighing cells to each other, the position of the weighing cells along the width of the strip, the strip speed, and the measured values of the weight of the partial pieces sensed by the weighing cells, in particular over a defined time period.

A production system for moisture and texture detection and control in tortilla and tortilla chip production includes a production line, including a cooker/grinder, a sheeter/cutter, an oven, an equalizer, a fryer, and a cooler/packaging machine; and a production control unit, including a processor, non-transitory memory, an input/output component, a moisture controller, a temperature controller, a belt speed controller, a masa moisture sensor, a chip moisture sensor, laser sensors for measuring surface texture of baked and fried chips, a laser controller, a texture classifier, a feedback controller. Also disclosed is a method for production control, including controlling moisture content, measuring masa moisture, controlling oven, measuring baked surfaces, measuring fried surfaces, classifying baked surfaces, classifying fried surfaces, optimizing oven temperature, optimizing oven belt speed, storing and characterizing historical records.

A production system for moisture and texture detection and control in tortilla and tortilla chip production includes a production line, including a cooker/grinder, a sheeter/cutter, an oven, an equalizer, a fryer, and a cooler/packaging machine; and a production control unit, including a processor, non-transitory memory, an input/output component, a moisture controller, a temperature controller, a belt speed controller, a masa moisture sensor, a chip moisture sensor, laser sensors for measuring surface texture of baked and fried chips, a laser controller, a texture classifier, a feedback controller. Also disclosed is a method for production control, including controlling moisture content, measuring masa moisture, controlling oven, measuring baked surfaces, measuring fried surfaces, classifying baked surfaces, classifying fried surfaces, optimizing oven temperature, optimizing oven belt speed, storing and characterizing historical records.

The present invention relates to a device for depositing dough, comprising a supply conveyor for a dough sheet or dough products, guided over a path, said path comprising a nose bar that is translatable over a first distance, a transmission, for translating the nose bar, the transmission comprising a rod, rotatably coupled to a first rotatable arm at a first coupling point on the rod, rotatably coupled to a second rotatable arm at a second coupling point on the rod, rotatably coupled to the nose bar at a third coupling point on the rod, wherein the second coupling point is at a second distance from the first coupling point, the third coupling point being at third distance from the first coupling point; and the third distance is larger than the second distance; and a drive, for driving at least one of the first and/or the second rotatable arms.

The invention relates to the design of a food forming drum (2) which will be used for moulding food in shaped products. The application field wherein the drum will operate is the field of human consumption and pet food and reaches from meat products (poultry, pork, beef, etc), meat replacement products, fish, dairy to potatoes and vegetables products. Particularly, the present invention relates to a food forming drum comprising an inner member (24) with an inner cylinder (16) and a multitude of ribs (17) extending in radial direction from the inner cylinder and with at least one porous member, made from a porous material with interconnecting pores, connected to the ribs and wherein a multitude of rows with product cavities, each row comprising one or a multitude of product cavities, are provided in the porous member(s). The present invention further relates to a method to produce such drums.