SYSTEM FOR CONVEYING DOUGH ALONG A CONVEYING SECTION

Abstract

A system for conveying dough along a conveying section comprises at least one dough-conveying element that defines a conveying section of a defined total length. The conveying section has a first conveying section portion, in which dough conveyable along the conveying section can be placed on the dough conveying element, a second conveying section portion connected downstream of the first conveying section portion, in which the cross-sectional geometry of the dough conveyable or conveyed along the conveying section can be altered, and a third conveying section portion connected downstream of the second conveying section portion, in which conveyable or conveyed dough with an altered cross-sectional geometry can be conveyed towards a transfer region, in which the conveyable or conveyed dough can be transferred to a dough-processing system that can be or is connected downstream of the system.

Claims

1. A system for conveying dough along a conveying section, comprising a dough-conveying element that defines a conveying section of a defined total length, wherein the conveying section (3) comprises a first conveying section portion, in which dough conveyable along the conveying section can be placed on the dough-conveying element, a second conveying section portion arranged downstream of the first conveying section portion, in which the cross sectional geometry of the dough conveyable or conveyed along the conveying section (3) can be altered, a third conveying section portion arranged downstream of the second conveying section portion, in which conveyable or conveyed dough with an altered cross-sectional geometry can be conveyed towards a transfer region, in which the conveyable or conveyed dough can be transferred to a dough-processing system that is arrangeable downstream of the system.

2. The system according to claim 1, wherein the dough can be placed or deposited on the first conveying section portion in a region of the first conveying section portion in which a dough-forming region for the dough is at least partially formed.

3. The system according to claim 1, further comprising at least one dough-portioning device assigned to the first conveying section portion.

4. The system according to claim 1, further comprising at least one separating agent application device associated with the first conveying section portion and adapted to apply a separating agent to the first conveying section portion.

5. The system according to claim 1, wherein the first conveying section portion has a length of at least 33% of the conveying section.

6. The system according to claim 5, wherein the second and third conveying section portions together have a length of less than 50% of the total length of the conveying section.

7. The system according to claim 1, further comprising a dough-forming device associated with the second conveying section portion and comprising at least one dough-forming element.

8. The system according to claim 1, further comprising a separating agent application device associated with the second conveying section portion, which is adapted to apply a separating agent to the second conveying section portion, and/or to apply a separating agent to a dough-forming device associated with the second conveying section portion and comprising at least one dough-forming element.

9. The system according to claim 8, wherein the separating agent application device is adapted to apply the separating agent, viewed in cross-section, over an entire width of the second conveying section portion, and/or over an entire width of the at least one dough forming element.

10. The system according to claim 1, wherein the first conveying section portion comprises a first conveying section sub-portion arranged at an angular inclination relative to a second conveying section sub-portion that is arranged downstream of the first conveying section sub-portion.

11. A facility for processing dough, comprising at least one system according to claim 1.

12. A method for conveying dough, the method comprising: placing dough on a first conveying section portion of a conveying section defined by a dough-conveying element, wherein the conveying section further comprises a second conveying section portion and a third conveying section portion; conveying the dough along the second conveying section portion arranged downstream of the first conveying section portion, wherein a cross-sectional geometry of the dough can be altered in the second conveying section portion; and conveying the dough along the third conveying section portion arranged downstream of the second conveying section portion so that the dough with an altered cross-sectional geometry can be conveyed towards a transfer region, in which the dough can be transferred to a dough-processing system arranged downstream of the conveying section.

13. The system according to claim 2, wherein the dough-forming region is configured to form a V-shaped configuration viewed in cross-section.

14. The system according to claim 3, wherein the at least one dough-portioning device comprises a dough-portioning device configured to continuously or discontinuously deposit defined dough portions onto the first conveying section portion.

15. The system according to claim 5, wherein the length of the first conveying section portion is more than 33% of the total length of the conveying section.

16. The system according to claim 5, wherein the length of the first conveying section portion is at least 50% of the total length of the conveying section.

17. The system according to claim 5, wherein the length of the first conveying section portion is more than 60% of the total length of the conveying section.

18. The system according to claim 7, wherein the at leas one dough-forming element comprises a dough-forming roller or dough-forming cylinder.

19. The system according to claim 8, wherein the separating agent application device is configured to apply the separating agent to exposed regions of dough conveyed along the second conveying section portion.

20. The method according to claim 12, wherein placing the dough comprises placing the dough on the first conveying section portion in a region of the first conveying section portion in which a dough-forming region is at least partially formed.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0084] The disclosure is explained again by means of embodiments in the following drawings:

[0085] FIG. 1 shows a schematic diagram of a system for conveying dough along a conveying section according to an embodiment;

[0086] FIG. 2 shows a cross-sectional view according to section lines II-II of the system shown in FIG. 1;

[0087] FIG. 3 shows a cross-sectional view according to section lines III-III of the system shown in FIG. 1;

[0088] FIG. 4 shows a side view of the system shown in FIG. 1;

[0089] FIG. 5 shows a top view of the system shown in FIG. 1; and

[0090] FIGS. 6-12 each show a principle diagram of a dough-conveying element according to a further embodiment.

DETAILED DESCRIPTION

[0091] FIG. 1 shows a principle diagram of a system 1 for conveying dough 2 along a conveying section 3 indicated by the arrow also indicating the dough-conveying direction, according to an embodiment in a perspective view. By means of the system 1, which can also be referred to or considered as a dough-conveying system, continuously or discontinuously produced dough portions or pieces can be conveyed along the conveying section 3.

[0092] The system 1 can form part of or be associated with a superordinate facility (not shown) for processing dough 2.

[0093] The system 1 comprises an elongate dough-conveying element 4 defining the conveying section 3. In the embodiment shown in FIG. 1, the dough-conveying element 4 is configured to extend in sections at an angular inclination relative to a horizontal reference plane; the dough-conveying element 4 thus has a first dough-conveying element portion 4a, which extends at an angular inclination relative to the horizontal reference plane, and a second dough-conveying element portion 4b, which is arranged downstream of the first dough-conveying element portion 4a and extends parallel relative to the horizontal reference plane. Although not shown in the Figures, it is also possible in principle for the dough-conveying element 4 to be completely angled or to extend parallel to the horizontal reference plane.

[0094] In the embodiment shown in the Figures, the dough-conveying element 4 is exemplarily configured by a belt-like or belt-shaped dough-conveying element body forming a conveyor belt and thus as a dough conveyor belt. Equally, however, a configuration of the dough-conveying element 4 by a chain-like or chain-shaped dough-conveying element body forming a conveyor chain would be conceivable.

[0095] From FIG. 1 it is further evident that the dough-conveying element 4 is arranged or formed to revolve around several roller-like or roller-shaped deflection bodies 5. The system 1 thus comprises several roller-like or roller-shaped deflection bodies 5, around which the dough-conveying element 4 is arranged or formed to rotate. The deflection bodies 5 can be arranged or formed on a, in particular frame-like or frame-shaped, supporting structure (not shown) of the system 1.

[0096] The dough-conveying element 4 comprises a dough-supporting region 6 forming a supporting surface 7 for dough 2 that can be conveyed or is to be conveyed by means of the system 1, and two lateral regions 8 extending laterally along the dough-supporting region 6 in the longitudinal direction of the dough-conveying element 4. Viewed in cross-section, the dough-supporting region 6 forms a central region, i.e., the middle region, of the dough-conveying element 4.

[0097] The lateral regions 8 are arranged or formed on the dough-conveying element 4 extending laterally along the dough-supporting region 6 in the longitudinal direction of the dough-conveying element 4. The lateral regions 8 can be connected to the dough-supporting region 6 in a formfitting, force-fitting and/or material-fitting manner at a respective longitudinal side edge of the dough-supporting region 6; a first lateral region 8 is arranged or formed on the dough-conveying element 4 extending laterally in the longitudinal direction of the dough-conveying element 4 along a first longitudinal side edge of the dough-supporting region 6, i.e., is arranged or formed on the dough-supporting region 6 extending in the longitudinal direction of the dough-conveying element 4 laterally along a first longitudinal side edge of the dough-supporting region 6, i.e., connected to a first longitudinal side edge of the dough-supporting region 6, and a second lateral region 8 is arranged or formed on the dough-supporting region 6 extending in the longitudinal direction of the dough-conveying element 4 laterally along a second longitudinal side edge of the dough-supporting region 6, i.e., connected to a second longitudinal side edge of the dough-supporting region 6.

[0098] The lateral regions 8 are each movable, i.e., as indicated by the double arrows 9 in FIGS. 2, 3, pivotally movable, relative to the dough-supporting region 6 arranged or formed on the dough-supporting region 6. The lateral regions 8 can thus be moved into different pivoted positions and thus different alignments relative to the dough-supporting region 6.

[0099] By means of a respective pivoting movement of the lateral regions 8 relative to the dough-supporting section 6, a dough-supporting region 10 (cf. in particular FIG. 3) can be formed laterally, i.e., in particular U-like or U-shaped, surrounding the dough 2 that can be conveyed or is to be conveyed along the conveying section 3 by means of the dough-conveying element 4, viewed in cross-section. The lateral regions 8 are thus arranged or formed so as to be pivotable relative to the dough-supporting region 6, in particular for forming a corresponding dough-supporting region 10.

[0100] Specifically, the lateral regions 8 in the embodiments shown in the Figures are each aligned between a first pivoted position indicated by dashed lines in FIGS. 2 and 3, in which the lateral regions 8, viewed in cross-section, are arranged or aligned (substantially) parallel to the dough-supporting region 6, in particular such that, viewed in cross-section, a (substantially) uniformly flat surface of the dough-conveying element 4 results, and a second pivoted position shown in FIG. 3, in which the lateral regions 8, viewed in cross-section, are arranged or aligned at an angle, in particular at right angles, to the dough-supporting region 6, in particular such that the dough-forming region 10, which, viewed in cross-section, surrounds the dough 2 at least in sections laterally, in particular in a U-like or U-shaped manner, is formed, and vice versa. It can be seen from FIG. 2 that the lateral regions 8 can also be pivoted into intermediate pivoted positions lying between the first and second pivoted positions.

[0101] The arrangement or configuration of the lateral regions 8 on the dough-supporting region 6 can be realized, for example, by a hinge-like or hinge-shaped connection of the lateral regions 8 to the dough-supporting region 6. The lateral regions 8 can be connected to the dough-supporting region 6, for example, by a hinge or hinge-like element 11. In the case of a material-locking connection of the lateral regions 8 to the dough-supporting region 6, which can be given, for example, in the case of a one-piece configuration of the lateral regions 8 and the dough-supporting region 6, corresponding hinge elements 11 can be formed, for example, by a film hinge or comprise such a hinge.

[0102] FIGS. 1 and 3 also show a supporting system 12 that is adapted to support and/or stabilize the lateral regions 8 in the second pivoted position. The supporting device 12 includes a plurality of supporting bodies 13 arranged or formed in parallel and extending in the longitudinal direction of the dough-conveying element 4, each of which includes a supporting body portion 14 supporting the respective lateral region 8 in the second pivoted position. In the embodiment shown in FIGS. 1-3, the supporting bodies 13 are each configured as a supporting strut.

[0103] Although not shown in the Figures, it would also be conceivable to provide supporting bodies 13 in the form of supporting wedges.

[0104] As mentioned, the dough-conveying element 4 defines the conveying section 3 with a defined overall length L.

[0105] On the basis of FIGS. 4 and 5, it can be seen that the conveying section 3 has several conveying section portions 3.1-3.3 with different functions, which will be explained individually below:

[0106] The conveying section 3 comprises a first conveying section portion 3.1. In the first conveying section portion 3.1, the dough 2 to be conveyed along the conveying section 3 can be placed or deposited on the dough-conveying element 4 or on the conveying section 3. Furthermore, in the first conveying section portion 3.1, a separating agent 29 is applied to the dough-conveying element 4. It is evident that the application of the separating agent 29 takes place in a region of the first conveying section portion 3.1, cf. conveying section sub-portion 3.1.1, which is arranged upstream of a region of the first conveying section portion 3.1, cf. conveying section sub-portion 3.1.1, in which the dough 2 can be placed or deposited on the dough-conveying element 4. The first conveying section portion 3.1 can be referred to or considered as the infeed or dough-depositing section.

[0107] From FIGS. 4, 5, it can be seen that the first conveying section portion 3.1 can be dimensioned in terms of length such that it permits extensive application of separating agent 29, i.e., in particular complete application of separating agent 29 over the entire width of the dough-conveying element 4, before the dough 2 is actually deposited.

[0108] In a second conveying section portion 3.2 arranged downstream of the first conveying section portion 3.1, the cross-sectional geometry of the dough 2 can be varied. The second conveying section portion 3.2 can be designated or regarded as a dough-forming section. Due to the application of separating agent 29 already carried out in the first conveying section portion 3.1, the dough 2 conveyed in the second conveying section portion 3.2 is already deposited on a dough-conveying element 4 extensively or completely provided with separating agent 29. The forming of the dough 2 in the second conveying section portion 3.2 can be effected by the angular, i.e., in particular right-angled, alignment of the lateral regions 8 of the dough-conveying element 4 movably arranged or formed relative to the dough-supporting region 6 of the dough-conveying element 4 (cf. FIG. 3). The dough forming results in a (largely) rectangular cross-sectional geometry of the dough 2.

[0109] FIGS. 4 and 5 show that the dough 2 can be deposited on the first conveying section portion 3.1 in a region of the first conveying section portion 3.1 in which a dough-forming region 10 surrounding the dough 2, in particular U-like or U-shaped, is already at least partially formed. The dough 2 is thus deposited in a region of the first conveying section portion 3.1 in which the dough-conveying element 4 already has an altered cross-sectional geometry compared to its original cross-sectional geometry. This alteration of the cross-sectional geometry of the dough-conveying element 4 in the first conveying section portion 3.1 is related to the aforementioned formation of a corresponding, in particular U-like or U-shaped dough-forming area 10 (“cupping”). The depositing of the dough 2 in the vicinity of the first conveying section portion 3.1, in which the dough-forming region 10 surrounding the dough 2 is at least partially formed, has a positive effect on the dough conveying and dough forming; this results in particular from the fact that the dough 2—this applies in particular to particularly flowable or soft doughs 2—does not have the possibility of flowing laterally.

[0110] In a third conveying section portion 3.3 arranged downstream of the second conveying section portion 3.2, the dough 2, which has been altered in its cross-sectional geometry, can be conveyed in the direction of a transfer region 30, in which the dough 2 can be transferred to a dough-processing device which can be arranged or is arranged downstream of the system 1, i.e., for example, to a further dough-forming device. The third conveying section portion 3.3 can be designated or considered as a discharge or transfer region.

[0111] As exemplified by the first conveying section portion 3.1, each of said conveying section portions 3.1-3.3 may in turn comprise at least two conveying section sub-portions, possibly different ones having sub-functions of the superordinate function of the respective conveying section portion 3.1-3.3.

[0112] In the embodiment, the first conveying section portion 3.1 is divided into two conveying section sub-portions 3.1.1, 3.1.2, wherein in the first conveying section sub-portion 3.1.1, separating agent 29 is applied to the dough-conveying element 4 and in the second conveying section sub-portion 3.1.2, dough 2 is deposited. Accordingly, in the vicinity of the first conveying section sub-portion 3.1.1 a (first) separating agent application device 31 is arranged, via which a separating agent 29, e.g., flour, can be applied to the first conveying section sub-portion 3.1.1, and in the vicinity of the second conveying section sub-portion 3.1.2 a dough-depositing device 33 associated with the first conveying section sub-portion 3.1, which is in particular a dough-portioning device in the form of a star-roller portioning device, which is adapted for the continuous or discontinuous depositing of dough 2, in particular of defined dough portions, onto the first conveying section sub-portion 3.1 or the second conveying section sub-portion 3.1.2. In the embodiments shown in the Figures, the dough-depositing device 33 is arranged relative to the conveying section 3 or the first conveying section portion 3.1 such that it enables dough 2 to be deposited on the first conveying section portion 3.1 or the second conveying section sub-portion 3.1.2.

[0113] In the embodiment shown in the Figures, the first conveying section sub-portion 3.1.1 correlates with the first dough-conveying element portion 4a and the second conveying section sub-portion 3.1.2 correlates with the first dough-conveying element portion 4b. However, this is not absolutely necessary.

[0114] To enable extensive application of separating agent 29 to the dough-conveying element 4, in particular before the dough 2 is placed on the dough-conveying element 4, the first conveying section portion 3.1 is particularly dimensioned in terms of length. In the embodiment, the first conveying section portion 3.1 has an exemplary length L1 of more than 50% of the total length L of the conveying section 3.

[0115] This significantly extended configuration of the first conveying section portion 3.1 ensures the possibility of an extensive application of separating agent 29 to the dough-conveying element 4 before the dough 2 is actually placed on the dough-conveying element 4, which has a positive effect on the conveying and forming of the dough 2. The first conveying section portion 3.1 can be completely provided with separating agent 29 before the dough 2 is actually placed on it. In particular, an extensive application of separating agent 29 over the entire width of the dough-conveying element 4 is possible before the dough 2 is actually deposited on the dough-conveying element 4, so that the dough 2 that can be deposited on the dough-conveying element 4 in the second conveying section sub-portion 3.1.2 of the first conveying section portion 3.1 can already be deposited on the dough-conveying element 4 that is extensively or completely provided with separating agent 29. The separating agent 29 can thus be applied such that the separating agent 29 (as far as possible) completely surrounds the dough 2 resting on the dough-conveying element 4, at least in the region of possible contact areas with the dough-conveying element 4.

[0116] In the embodiment shown in the Figures, the particular length dimension of the first conveying section portion 3.1 results in the first conveying section portion 3.1 having a greater length L1 than the second and/or third conveying section portions 3.2, 3.3.

[0117] The second and third conveying section portions 3.2, 3.3 can, for example, together have a length L1, L2 of less than 50% of the total length L of the conveying section 3. The total length of the second and third conveying section portions 3.2, 3.3 resulting from the sum of the lengths L1, L2 of the second and third conveying section portions 3.2, 3.3 can therefore be less than 50% of the total length L of the conveying section 3.

[0118] The embodiment shows that the second and third conveying section portions 3.2, 3.3 can have the same length; in principle, however, it is also conceivable that the second and third conveying section portions 3.2, 3.3 have different lengths L2, L3.

[0119] As mentioned, the system 1 comprises a first separating agent application device 31 associated with the first conveying section portion 3.1, which is adapted to apply a separating agent 29 to the first conveying section portion 3.1 or the first conveying section sub-portion 3.1.1. The first separating agent application device 31 is arranged relative to the conveying section 3 or the first conveying section sub-portion 3.1 such that it enables application of the separating agent 29 to the first conveying section sub-portion 3.1.1.

[0120] The first separating agent application device 31 is in particular set up to apply the separating agent 29, viewed in cross-section, over the entire width of the first conveying section portion 3.1 or the entire width of the dough-conveying element 4 in the vicinity of the first conveying section portion 3.1. In such a way, the possibility of an extensive or complete application of separating agent 29 to the dough-conveying element 4 before the dough 2 is actually placed on the dough-conveying element 4 is ensured.

[0121] The system 1 further comprises a second separating agent application device 32 associated with the second conveying section portion 3.2, which is arranged to apply a separating agent 29 to the second conveying section portion 3.2, in particular to exposed areas of dough 2 conveyed along the second conveying section portion 3.2, or to a dough-forming device 35 associated with the second conveying section portion 3.2. The second separating agent application device 32 can ensure that a sufficient amount of separating agent 29 is always present in the second conveying section portion 3.2, in which, as mentioned, a corresponding alteration of the cross-sectional geometry of the dough 2 or a forming of the dough 2 takes place.

[0122] The (second) separating agent application device 32 is adapted to apply the separating agent 29, viewed in cross-section, over the entire width of the second conveying section portion 3.2, in particular the entire width of the exposed area of the dough 2 conveyed along the second conveying section portion 3.2, or the entire width of a roller- or roll-shaped dough-forming device 34 associated with the dough-forming device 35. In such a way, the possibility of an extensive or complete application of separating agent 29 to the dough-conveying element 4 or to the dough 2 during the alteration of the cross-sectional geometry of the dough 2 or during the forming of the dough 2 is ensured.

[0123] The application of the separating agent 29 by means of the first and/or the second separating agent application device 31, 32 can be carried out depending on the type of separating agent 29, i.e., in particular on the type of its aggregate state, e.g., by blowing, trickling, casting, pouring, etc. The first and/or second separating agent application device 31, 32 can accordingly be configured, for example, as a blowing, trickling, casting or pouring device.

[0124] The system 1 further comprises the aforementioned dough-forming device 35 associated with the second conveying section portion 3.2 and comprising at least one dough-forming element 34, for example in the form of a dough-forming roller or a dough-forming cylinder. The dough-forming device 35 is arranged to exert a vertically acting force, indicated by the arrow F, on the dough 2 in order to (largely) deform the dough 2 in a defined manner. In such a way, the aforementioned alteration of the cross-sectional geometry or forming of the dough 2 can be effected or promoted. Due to the described extensive application of separating agent 29 via the first and/or second separating agent application device 31, 32, the possibility of the dough 2 also adhering to the dough-forming element 34 is prevented or at least considerably reduced.

[0125] FIGS. 6-12 each show principle diagrams of a dough-conveying element 4 according to further embodiments in perspective views.

[0126] In the embodiments shown in FIGS. 6-12, the dough-conveying element 4 comprises a flexurally-rigid material behavior in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6, and a resiliently-extensible material behavior in the vicinity of the lateral regions 8 or in the lateral regions 8. The dough-conveying element 4 thus has locally different mechanical properties and thus locally different material behavior in that it is configured to be flexurally-rigid or hard in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6 and to be resiliently-extensible or soft in the vicinity of the lateral regions or in the lateral regions 8. In this way, an improved dough-conveying element 4, in particular with regard to dough conveying and dough forming, and thus an improved system 1 are provided, as the dough-conveying element 4 in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6 has a desired flexurally or transversely rigid and thus generally rigid or hard material behavior and in the vicinity of the lateral region 8 or in the lateral regions 8 has a desired resiliently-extensible and thus generally soft material behavior. This targeted combination of different mechanical properties or different material behavior in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6 and in the vicinity of the lateral regions 8 or in the lateral regions 8 has a positive effect on dough conveying and dough forming.

[0127] The flexurally-rigid material behavior in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6 is initially appropriate because considerable forces can act on the dough-supporting region 6 when the lateral regions 8 are moved or pivoted relative to the dough-supporting region 6, which can lead to deflection of the dough-supporting region 6 without corresponding flexural rigidity. The flexurally-rigid material behavior in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6 is further expedient because considerable forces, i.e., in particular bending or compressive forces, can act on the dough-supporting region 6 during dough conveying and dough forming, which can be absorbed by the flexurally-rigid material behavior of the dough-conveying element 4 in the vicinity of the dough-supporting region 6. The dough 2 can thus be deposited, conveyed and formed on a dough-conveying element 4 of mechanically stable configuration in the vicinity of the dough-supporting region 6, which enables reproducible geometrically defined dough forming. Due to the locally flexurally-rigid configuration, there is no or a much reduced possibility of deflection of the dough-conveying element 4 in the vicinity of the dough-supporting region 6. The flexurally-rigid configuration is not selected to be so high that deflection of the dough-conveying element 5 at the deflection bodies 5 is no longer possible.

[0128] The resiliently-extensible material behavior in the lateral region 8 or in the lateral regions 8 is therefore expedient, as considerable forces, i.e., in particular extension or tensile forces, can act on the lateral regions 8 during a corresponding movement, i.e., in particular a corresponding pivoting movement, relative to the dough-supporting region 6, which forces can be absorbed by the resiliently-extensible material behavior of the dough-conveying element 4 in the vicinity of the lateral regions 8. An extension of the lateral regions 8 caused by a movement of the lateral regions 8 relative to the dough-supporting region 6 is thus possible without risk of damage to the dough-conveying element 4 due to the resiliently-extensible material behavior. The resiliently-extensible material behavior can also allow resilient recovery behavior of the lateral regions 8 from an extended state, which typically occurs with corresponding movement of the lateral regions 8 relative to the dough-supporting region 6, to a less or non-extended state.

[0129] The different material behavior in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6 and in the vicinity of the lateral regions 8 or in the lateral regions 8 can be brought about, for example, by different materials or material structures for forming the dough-supporting region 6 and the lateral regions 8, i.e., different material pairings or material structure pairings. Thus, a flexurally-rigid or hard material or a flexurally-rigid or hard material structure can be used in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6, and a resiliently-extensible or soft material or a resiliently-extensible or soft material structure can be used in the vicinity of the lateral region 8 or in the lateral regions 8.

[0130] Alternatively or additionally, it is also conceivable, for example, to generate locally different mechanical properties and thus locally different material behavior by structural measures. In the vicinity of the dough-supporting region 6 or in the dough-supporting region 6, for example, an increased thickness or wall thickness of the respective material or the respective material structure can be provided and/or the respective material or the respective material structure can be provided with reinforcing elements, such as ribs. In the vicinity of the lateral regions 8 or in the lateral regions 8, for example, a reduced thickness or wall thickness of the respective material or the respective material structure can be provided and/or the respective material or the respective material structure can be provided with weakening elements, such as recesses. This also applies in particular to the use of (chemically) similar or identical materials for configuring the dough-conveying element 4 in the vicinity of the dough-supporting region 6 and the lateral regions 8.

[0131] As explained in more detail in connection with the embodiments shown in FIGS. 6-12, the dough-conveying element 4 is configured in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6 at least in sections, in particular completely, by a flexurally-rigid stiffening structure 16 for flexurally or transversely stiffening the dough-supporting region 6, or comprises at least one such stiffening structure.

[0132] In the embodiment shown in a perspective view in FIG. 6, the stiffening structure 16 is formed by a flexurally-rigid material or a flexurally-rigid material structure. Flexurally-rigid plastic materials, for example, can be considered as flexurally-rigid materials. In particular, flexurally-rigid thermoset or thermoplastic materials, possibly provided with reinforcing fibers, such as glass fibers, are conceivable. Flexurally-rigid material structures are, for example, arrangements and/or alignments of materials or components formed from such materials, which result in flexural rigidity. Conceivable are, for example, grid-like or rib-like arrangements or alignments of corresponding components.

[0133] In the embodiment shown in FIG. 6, the stiffening structure 16 is specifically formed by a flexurally-rigid supporting body 36, wherein a resiliently-extensible material 37 forming the lateral regions 8 or a resiliently-extensible material structure forming the lateral regions 8 is attached to and/or on the supporting body 36. The resiliently-extensible material 37 or the resiliently-extensible material structure may be attached to the supporting body 36, for example, as a side region element adjacent to the supporting body 36. In the embodiment shown in FIG. 6, the resiliently-extensible material 37 or the resiliently-extensible material structure is attached to and/or on the supporting body 36 as a supporting element 38 resting on the supporting body 36. The resiliently-extensible material 37 or the resiliently-extensible material structure spans the surface or upper side of the supporting body 36. Obviously, the resiliently-extensible material 37 or the resiliently-extensible material structure forms the dough-supporting region 6. The flexural rigidity of the dough-conveying element 4 in the vicinity of the dough-supporting region 6 or in the dough-supporting region 6 is also provided in this case due to the flexural rigidity of the supporting body 36. As shown in dashed lines, several supporting bodies 36 may be provided, for example in a row-like or stack-like arrangement.

[0134] It can be seen from FIG. 6 that a supporting body 36 can have a rectangular geometry when viewed in cross-section. The supporting body 36 is typically dimensioned in its maximum width to correspond to the width of the dough-supporting region 6.

[0135] In all cases, the resiliently-extensible material 37 or the resiliently-extensible material structure can be attached to and/or on the supporting body 36 in a form-fit, force-fit and/or material-fit manner, for example. In particular, material-locking attachment methods such as bonding or welding are considered.

[0136] In order to counter the problem of insufficient mechanical stability, i.e., in particular insufficient flexural or transverse rigidity, of the dough-conveying element 4 in the dough-supporting region 6, the dough-conveying elements 4 in the embodiments shown in FIGS. 7-12 are provided at least in sections, at least in the dough-supporting region 6, with a stiffening structure 16 comprising at least one stiffening element 17 for flexural or transverse stiffening at least of the dough-supporting region 6. The stiffening structure 16 gives the dough-conveying element 4, i.e., in particular the dough-supporting region 6, a sufficiently high mechanical stability, i.e., in particular a sufficiently high flexural or transverse rigidity so that a defined forming of the dough 2, which may be necessary or at least expedient for subsequent dough-processing processes, is possible with the dough-conveying element 4. As can be seen, for example, from FIG. 3, the dough 2 can thus be given a defined (largely) rectangular cross-sectional geometry, since the dough-supporting region 6 is not inclined to sag due to the stiffening structure 16, in particular also when the lateral regions 8 are pivoted. Due to the stiffening of the dough-supporting region 6, a flat support of the dough 2 on the dough-supporting region 6 is thus ensured.

[0137] Due to the stiffening of the dough-supporting region 6, any (mechanical) tension acting on the dough-conveying element 4 in order to keep the dough-conveying element 4 flat can furthermore be reduced, since the dough-conveying element 4 is inherently already mechanically stable, i.e., in particular stiff, to such an extent that an (additionally) applied tension is not required or is required to a (considerably) reduced extent in order to keep the dough-supporting region 6 or the dough-conveying element 4 flat. This applies to all embodiments with a stiffening structure 16.

[0138] The (additional) mechanical stabilization or stiffening of the dough-conveying element 4, at least in the dough-supporting region 6, brought about by the stiffening structure 16 can furthermore have a positive effect on the conveying properties of the dough-conveying element 4. This also applies to all embodiments with a stiffening structure 16.

[0139] With reference to the embodiments shown in FIGS. 7-12, different embodiments of a corresponding stiffening structure 16 are explained by way of example.

[0140] In the embodiment shown in a perspective view in FIG. 7, the stiffening structure 16 comprises several stiffening elements 17 each in the form of a rod- or strut-like stiffening body 18 arranged or formed in the dough-supporting region 6 in the dough-conveying element 4, i.e., in particular, a tension body or tension rod bringing about a stiffening of the dough-supporting region 6. The respective stiffening bodies 18 can be arranged or formed to extend in the longitudinal direction, as shown in FIG. 7. The stiffening structure 16 thus comprises at least a two-dimensional arrangement of corresponding stiffening bodies 18. A three-dimensional arrangement of corresponding stiffening bodies 18 is also conceivable. The stiffening bodies 18 can thus be arranged or formed in one or more planes extending in one or more spatial directions. The arrangement of the stiffening bodies 18 is selected such that a stiffening effect results due to the arrangement and/or alignment of the stiffening bodies 18.

[0141] The rigidity of a corresponding stiffening body 18 may exceed the rigidity of the remaining dough-conveying element 4 or of a base material forming the remaining dough-conveying element 4. Accordingly, the stiffening body 18 may be formed of a stiffer material compared to the dough-conveying element 4, i.e., for example, a comparatively stiffer plastic or metal. However, this is not absolutely necessary, as a stiffening effect can also result from the arrangement of several corresponding stiffening bodies 18, as mentioned.

[0142] In the embodiment shown in a perspective view in FIG. 8, the stiffening structure 16 comprises a stiffening element 17 in the form of a textile-like reinforcing fiber arrangement 19 arranged or formed in the dough-supporting region 6 in the dough-conveying element 4. The reinforcing fiber arrangement 19 comprises an ordered or disordered textile-like two- or three-dimensional arrangement of a plurality of reinforcing fibers, i.e., for example, carbon and/or glass fibers and/or metal fibers or wires. The textile-like arrangement of reinforcing fibers may be, for example, knitted, woven, tangled or crocheted; thus, the reinforcing fiber arrangement 19 may be, for example, a knitted, woven, tangled or crocheted fabric. The textile-like arrangement of the reinforcing fibers is typically selected to provide a stiffening effect due to the arrangement and/or alignment of the reinforcing fibers. The reinforcing fiber arrangement 19 or the reinforcing fibers can thus be arranged or formed in one or more planes extending in one or more spatial directions.

[0143] The rigidity of the reinforcing fiber arrangement 19 or the reinforcing fibers may exceed the rigidity of the remaining dough-conveying element 4 or a base material forming the remaining dough-conveying element 4. Accordingly, the reinforcing fiber arrangement 19 or the reinforcing fibers may or may not be formed of a stiffer material compared to the dough-conveying element, i.e., for example, a comparatively stiffer plastic or metal. However, this is not absolutely necessary, as a stiffening effect, as mentioned, can also result from the arrangement of several corresponding reinforcing fiber arrangements 19 or reinforcing fibers.

[0144] In the embodiment shown in a perspective view in FIG. 9, the reinforcing structure 16 includes a reinforcing element 17 in the form of a flat reinforcing base 20 made of a rigid material, i.e., for example, a rigid plastic or metal, or a rigid material structure, i.e., for example, a rigid plastic or metal structure, arranged or attached in the region of a surface of the dough-conveying element 4 facing away from the dough-supporting region 6. Of course, as indicated by dashes, an arrangement of multiple reinforcing bases 20 may also be provided. A corresponding arrangement of several reinforcing bases 20 can be selected in such a way that an (additional) stiffening effect results due to the arrangement and/or alignment of the reinforcing bases 20. This may apply, for example, to a stack-like or stack-shaped arrangement of reinforcing bases 20. The reinforcing bases 20 may thus be arranged or configured in one or more planes extending in one or more spatial directions. The number and arrangement of reinforcing bases 20 can vary locally so that a locally different rigidity can be generated in a targeted manner.

[0145] The rigidity of the reinforcing base 20 may exceed the rigidity of the remaining dough-conveying element 4 or of a base material forming the remaining dough-conveying element 4. Accordingly, the reinforcing base 20 may be formed of a stiffer material compared to the dough-conveying element 4. However, this is not absolutely necessary, as a stiffening effect can, as mentioned, also result from the arrangement of several corresponding reinforcing bases 20. It is also conceivable that a reinforcing base 20 has an increased rigidity due to a greater thickness compared to the dough-conveying element 4.

[0146] FIG. 10 shows a further embodiment of a dough-conveying element 4 in a perspective view. Based on the embodiment shown in FIG. 10, it can be seen that the system 1 can comprise a guiding device 22, which is set up for guiding, in particular for transversely guiding, the dough-conveying element 4 along the conveying section 3. The guiding device 22 comprising a U-like or U-shaped cross-sectional geometry includes a trough-like or trough-shaped recessed receiving region 23 for receiving, in particular precisely fitting, the dough-supporting region 6 of the dough-conveying element 4, as well as respective supporting regions 24 arranged elevated in particular in comparison to the receiving region 23, i.e., in particular to a base of the receiving region 23, for supporting the lateral regions 8 of the dough-conveying element 4.

[0147] This results in the fact that the dough-conveying element 4 (also independently of the presence of a corresponding guiding device) can have a stepped geometry when viewed in cross-section. A stepped geometry of the dough-conveying element 4, viewed in cross-section, can result from a reduced thickness or wall thickness of the lateral regions 8 compared to the dough-supporting region 6, as well as their arrangement or formation on the dough-supporting region 6; it can be seen from Fig. that the lateral regions 8 can be arranged or formed in the region of an upper section of a short side of the dough-supporting region 6 in the case of a dough-supporting region 6 that is (largely) rectangular, viewed in cross-section.

[0148] FIG. 11 shows a further embodiment of a dough-conveying element 4 in a side view. On the basis of the embodiment shown in FIG. 11, it is apparent that the dough-conveying element 4 can be configured with a drive structure 25, in particular a toothed belt-like or toothed belt-shaped drive structure 25, in the region of its surface facing away from the dough-supporting region 6. The drive structure 25 is adapted to cooperate with a drive system 26 that sets the dough-conveying element 4 into a conveying motion. The dough-conveying element 4 can thus be configured in the region of its surface facing away from the dough-supporting region 6, which can also be designated or considered as the inner side of the dough-conveying element 4, with the functionality of a power transmission element, such as a drive or transmission belt. The interaction between the drive structure 25 and a corresponding drive device 26 can consist, as exemplarily shown in FIG. 11, in a mechanical coupling, i.e., in particular in a mechanical engagement, of the drive structure 25 on the side of the dough conveying element, e.g., of respective tooth-like or tooth-shaped drive elements 27 of the drive structure 25 on the side of the dough conveying element, with drive elements 28 corresponding thereto—these are exemplarily indicated in FIG. 11 on corresponding deflection bodies 5—of the drive device 26. The interaction of the drive structure 25 on the dough-conveying element side and the drive device 26, which comprises a drive motor, makes it possible to transmit to the dough-conveying element 4 a drive force that sets the dough-conveying element 4 into a conveying motion. It is conceivable that a drive structure 25 on the dough-conveying element side can also exert a stiffening effect on the dough-conveying element 4 due to its geometric-constructive configuration and can therefore be regarded as a stiffening structure 16.

[0149] FIG. 12 shows a further embodiment of a dough-conveying element 4 in a cross-sectional view. On the basis of the embodiment shown in FIG. 12, coming back to the supporting device 12 already mentioned in connection with FIGS. 1-3, it is apparent that a corresponding supporting body 13 can be formed, for example by segmentation, with differently functionalized or supporting body sections 13a, 13b. Thereby, with respect to a respective lateral region 8 of the dough-conveying element 4, a first supporting body portion 13a may support a first lateral region portion 8a in a first angular alignment relative to the dough-supporting region 6, and at least a second supporting body portion 13b may support a second lateral region portion 8b in a second angular alignment relative to the dough-supporting region 6. The first angular alignment of the first lateral region portion 8a, when viewed in cross-section, may condition an angular alignment of a first lateral region portion 8a in an angular range between 0 and 90° relative to the dough-supporting region 6. The second angular alignment of a second lateral region portion 8b may, viewed in cross-section, condition an angular alignment of the second lateral region portion 8b in an angular range between 0 and 90° relative to the first lateral region portion 8a.

[0150] The supporting body device 12 can thus comprise two supporting bodies 13 or supporting body portions 13a, 13b which can be arranged and aligned differently relative to a dough 2 placed on the dough-supporting region 6. The alignment of the supporting bodies 13 or supporting body portions 13a, 13b can be performed by a separate guiding device (not shown) which moves the supporting bodies 13 or supporting body portions 13a, 13b into the corresponding arrangement or alignment relative to a respective first or second lateral region portion 8a, 8b.

[0151] Accordingly, the lateral regions 8 can also comprise two lateral region portions 8a, 8b that can be arranged and aligned differently relative to a dough 2 placed on the dough-supporting region 6. In this context, a respective first lateral region portion 8a can in particular be arranged and aligned relative to a dough 2 placed on the dough-supporting region 6 such that it laterally surrounds or supports the dough 2, and a respective second lateral region portion 8b can in particular be arranged and aligned relative to the dough 2 placed on the dough-supporting region 6 such that it surrounds or supports the dough 2 at least in sections on the upper side. Support of the dough 2 on the underside is provided by the dough-supporting region 6.

[0152] The two lateral region portions 8a, 8b can thereby be independently arranged and aligned in different arrangements or alignments relative to the dough-supporting region 6 or a dough 2 placed on the dough-supporting region 6.

[0153] As shown in FIG. 12, the above explanations can be explained by way of example on the basis of a (largely) rectangular dough 2 or dough piece viewed in cross-section, which rests with one long side (underside) on the dough-supporting region 6. The first lateral region portions 8a support the dough 2 laterally in each case, i.e., in the region of the short sides of the (largely) rectangular dough 2 or dough piece, the second lateral region portions 8b support the dough 2 or dough piece on the upper side, i.e., in the region of its exposed longitudinal side (upper side) of the dough 2 or dough piece.

[0154] For all embodiments, the system 1 can comprise a tensioning device (not shown) that (mechanically) tensions the dough-conveying element 4, in particular in the longitudinal direction of the dough-conveying element 4. A corresponding tensioning device is arranged for generating a tensioning force tensioning the dough-conveying element 4, in particular in the longitudinal direction of the dough-conveying element 4. A corresponding tensioning device may comprise one or more tensioning elements acting on the dough-conveying element 4 for tensioning the dough-conveying element 4. Corresponding tensioning elements may be tensioning springs, for example.

[0155] In all embodiments, the dough-conveying element 4 may be formed of, for example, a natural or synthetic elastomeric material or a natural or synthetic resin material, in particular a PU resin material.

[0156] The lateral regions 8 can have a lower hardness compared to the dough-supporting region 6. For example, the lateral regions 8 can have a hardness in a range between 70 and 80 Shore A, whereas the dough-supporting region 6 has a hardness of at least 95 Shore A.

[0157] All embodiments can be combined with or among each other as desired. Thus, individual, several or all features of one embodiment can be combined with individual, several or all features of at least one other embodiment.