Feeder assembly for raw dough blanks, especially dough strands pre-formed for making pretzels, and method of feeding such blanks

A feeder assembly for raw dough blanks which are formed as lengths of dough strand that are pre-formed for the production of pretzels, comprising the improvement wherein a first conveyor belt and at least one second conveyor belt are arranged sequentially one after the other, with the raw dough blanks being disposed on said first conveyor belt at a beginning of a feeding process and being transferred from said first conveyor to said second conveyor belt, and wherein a speed of the at least one second conveyor belt is higher by a given amount than a speed of the first conveyor belt, such that said raw dough blanks, when being transferred from said first conveyor belt to said second conveyor belt, are stretched and aligned to be parallel with a direction of movement of said second conveyor belt to form lengths of dough strand which is pre-formed for the production of pretzels, the first conveyor belt and said at least one second conveyor belt each having a respective adhesive coefficient of friction wherein the adhesive friction coefficient of said at least one second conveyor belt is higher than the adhesive friction coefficient of said first conveyor belt, and

• a sensor being provided which detects an end turned away from said first conveyor belt of said raw dough blank transported by and arriving on said second conveyor belt and which said sensor is damped by said end, with said sensor maintaining a damped response for a damping time until the raw dough blank is not within the sensor's range of detection any longer, a control unit being provided which is operable to determine a length of the stretched raw dough blank aligned in parallel with the direction of movement of said second conveyor belt on the basis of the damping time of said sensor and the speed of movement of said second conveyor belt.

A process of feeding raw dough blanks to processing means for processing said raw dough blanks, comprising the improvement wherein, at a beginning of the feeding process, the raw dough blanks are disposed on a first conveyor belt and are transferred from said first conveyor belt to a second conveyor belt, said process including the step of operating the second conveyor belt with a speed of said second conveyor belt being higher by a given amount than that of the first conveyor belt, resulting in stretching of the raw dough blanks which are aligned to be parallel with a direction of movement of said second conveyor belt when being transferred from said first conveyor belt to said second conveyor belt, a sensor being provided wherein the process includes the step of sensing an end extending away from said first conveyor belt of said raw dough blank when transported by and arriving on said second conveyor belt, with said sensor being damped by said end and maintaining a damped response for a damping time until said raw dough blank is not within a detection range of said sensor any longer due to the movement of said second conveyor belt, and a controller being provided wherein a length of the stretched raw dough blank aligned in the direction of movement of said second conveyor belt is determined in said controller on the basis of the damping time of said sensor and the speed of movement of said second conveyor belt, wherein, if the length determined of said raw dough blank is greater or smaller than a given target length plus or minus a given length offset, the second conveyor belt is controlled so that said raw dough blank reaches an end of said second conveyor belt for transfer to a container or another conveyor by continued circulation of conveyor belt, resulting in the raw dough blank being sorted out, and wherein, if the length determined for said raw dough blank corresponds to the target length plus or minus a given length offset, the raw dough blank is transported by said second conveyor belt until assuming a centered position relative to the longitudinal axis of another conveyor, or of a transfer chute, for passage of raw dough blanks to the dough blank processing means.