(19)
(11) EP 2 904 904 A8

(12) CORRECTED EUROPEAN PATENT APPLICATION
Note: Bibliography reflects the latest situation

(15) Correction information:
Corrected version no 1 (W1 A1)

(48) Corrigendum issued on:
21.10.2015 Bulletin 2015/43

(88) Date of publication A3:
12.08.2015 Bulletin 2015/33

(43) Date of publication:
12.08.2015 Bulletin 2015/33

(21) Application number: 15153834.5

(22) Date of filing: 04.02.2015
(51) International Patent Classification (IPC): 
A21C 1/02(2006.01)
B01F 7/00(2006.01)
B01F 9/12(2006.01)
 A21C 1/14(2006.01)
B01F 7/16(2006.01)
B01F 15/00(2006.01)
(84) Designated Contracting States:
AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR
Designated Extension States:
BA ME

(30) Priority: 05.02.2014 IT MI20140166

(71) Applicant: Steno - F.LLI Nazzari S.N.C.
27043 Broni (PV) (IT)

(72) Inventor:
  • Mazza, Giovanni
    22041 COLVERDE (CO) (IT)

(74) Representative: Ottazzo, Marco Francesco Agostino 
Barzanò & Zanardo Via Borgonuovo, 10
20121 Milano
20121 Milano (IT)

   


(54) KNEADING MACHINE FOR A FOOD DOUGH


(57) The invention describes a kneading machine (10) for foods, in particular food doughs, comprising: a substantially cylindrically-shaped tank (12), provided with a circular base or bottom (14) and with a side wall (16) having a predefined height; at least one tool (18) in the form of an arm housed inside the tank (12) and activated in rotation by a motor to complete at least one movement about an axis substantially parallel and close to the vertical axis of the tank (12); a protrusion (22) having the shape of a generic solid of revolution with vertical axis, coming out from the bottom (14) of the tank (12). The protrusion (22) is arranged eccentric with respect to the circular bottom (14), so that the eccentricity, defined as the distance (D) of the vertical axis of such a protrusion (22) with respect to the vertical axis of the tank (12), is variable between 5% and 20% of the total length of the radius of such a bottom (14). The eccentricity of the protrusion (22) allows the dough, when pushed by the tool (18), to move in a discontinuous manner, with alternated lowering and raising stages, during each single rotation cycle of the tool (18). In addition, the maximum height (H1) of the protrusion (22) with respect to the bottom (14) is variable between 10% and 50% of the total height (H2) of the tank (12), so that the dough, when pushed by the tool (18), is able to move in a discontinuous manner also in the region of space of the tank (12) arranged above the protrusion (22).