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EBOOK - FOOD MACHINERY - For the Production of Cereal Foods, Snack Foods and Confectionery (LING-MIN CHENG)
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This book provides a general technical and mechanical background for the basic processing machinery for making snacks, baked goods, and confectionery. The areas covered include the type, construction, and processing principles as well as transmis- sion systems. Many illustrations and data tables, of up-to-date commercially available food machinery, give a clear objective impression to the readers either with or without the knowledge and experience of the snacks, baked goods, and confectionery industries. They should also help them to easily understand the functions of the machines, at a technical level that will enable correct and full use and a wise choice to be made when deciding which equipment to purchase.
CONTENTS:
Part I Beating and mixing machines ............
Chapter 1 Beating machines ................
1.1 Introduction ...................
1.2 Construction ...................
1.2.1 General ...................
1.2.1 Mixing tools .................
1.2.2 Mixing bowl .................
1.2.3 Planetary head ................
1.3 Transmission system ................
1.4 Production capacity ................
1.5 Control and safety .................
Chapter 2 Mixers ............
2.1 Introduction ............
2.2 Horizontal mixers ..........
2.2.1 Construction ..........
2.2.1.1 Mixing bowl .......
2.2.1.2 Mixing arms .......
2.2.2 Mixing time ..........
2.2.3 Control ............
2.2.4 Principle of dough mixing ......
2.2.5 Transmission ..........
2.3 Vertical mixers ...........
2.3.1 Construction ..........
2.3.2 Transmission ..........
2.3.3 Working process and control ....
2.4 Comparison of horizontal and vertical mixers
2.5 Other types of mixers .........
2.5.1 Rotatabie-bowl mixers .......
2.5.2 Biplex mixers ..........
2.5.3 Continuous mixers ........
vi Table of contents
Part I1 Chinese snack-making machines ............ 35
Chapter 3 Steamed bun manufacture .............
3.1 Introduction ...................
3.2 Construction ...................
3.2.1 Dough feed assembly ..............
3.2.2 Forming assembly ...............
3.3 Forming principle .................
3.4 Transmission system ................
.................... 3.5 Operation
Chapter 4 Dumpling manufacture ...
4.2.1 Dough feed assembly ...
4.2.2 Stuffing feed assembly ...
4.2.3 Moulding assembly ....
4.3 Shaping principle ......
4.4 Transmission system .....
4.5 Operation .........
4.5.1 Starting the machine ...
4.5.2 Stuffing test .......
4.5.3 Dough tube test .....
4.5.6 Cleaning the machine ...
4.1 Introduction ........
4.2 Construction ........
4.5.4 Adjustment of dumpling size .
4.5.5 Dumpling-making process .
Chapter 5 Hun Tun manufacture ..............
5.1 Introduction ...................
5.2 Construction ...................
5.2.1 Dough sheet feeder ...............
5.2.2 Stuffing feed system ...............
5.2.3 Forming mechanism ...............
5.3 Shaping principle .................
5.3.2 First folding .................
5.3.3 Second folding .................
5.3.4 Side-bending .................
5.3.5 Sealing and corner-forming ............
5.4 Transmission ...................
5.5 Operation
5.3.1 Location ...................
....................
Part 111 Bread-making machines ..............
Table of contents vii
Chapter 6 Dividers ......
6.1 Introduction ......
6.2 Construction ......
6.2.1 Hopper ......
6.2.2 Dividing head ....
6.2.3 Lubrication system . .
6.3 Dividing principle ....
6.4 Transmission ......
6.5 Operation and maintenance .
5.5.1 Lubrication .....
6.5.2 Weight control ...
6.5.3 Cleaning ......
Chapter 7 Rounders .......
7.1 Introduction .......
7.2 Construction .......
7.2.1 Working surface ....
7.2.2 Dough trough .....
7.2.3 Fan and dusting device . .
7.3 Rounding principle .....
7.4 Transmission .......
7.5 Operation ........
7.5.1 Dough piece shape control
7.5.2 Dusting flour control . .
7.5.3 Cleaning .......
Part IV Biscuit-making machines .............
Chapter 8 Sheeting machines ................
Sheeting process and some parameters ..........
8.1.1 Ideal sheeting process ..............
8.1.2 Contact angle .................
8.1.3 Initial condition and sheeting roll diameter .......
8.2 Sheeters .....................
8.2.1 Two-roll pre-sheeters ..............
8.2.2 Three roll sheeters ...............
8.2.3 Four-roll sheeters ................
8.3 Gauge rolls ...................
8.4 Laminators ...................
Laminators with a filling duster ...........
8.4.1.1 Vertical laminators with a continuous layering unit .
8.4.1.2 Vertical laminators with a cut-sheet layering unit . .
8.4.2 A combination of MM laminator and SM stretcher ....
8.4.2.1 MM laminator ..............
8.4.2.2 SM stretcher ..............
8.4.2.3 Sheeting principle of the SM stretcher ......
viii Table of contents
Chapter 9 Reciprocating cutters ...............
9.1 Introduction ...................
9.2 Construction ...................
9.2.1 Crosshead ..................
9.2.2 Cutting web and pad table ............
9.3 Shaping principle .................
9.4 Crosshead drive ..................
9.5 Transmission ...................
9.6 Adjustment and capacity ...............
Chapter 10 Rotary cutters .....
10.1 Introduction ........
10.2 Construction .......
Printing and cutting rolls .
Anvil roll and cutting web .
10.3 Shaping principle ......
10.5 Main webs ........
10.2.1
10.2.2
10.4 Transmission and capacity ...
...........
...........
...........
...........
Part V Cookie-making machines ..............
Chapter 11 Rotary moulders ................
11.2.1 Dough hopper ................
11.2.2 Forcing roll and moulding roll ..........
11.2.3 Extraction web and roll .............
1 1.3 Moulding principle ................
11.4 Transmission system ................
11.5 Operation ...................
11.1 Introduction ...................
11.2 Construction ..................
11.5.1 Nature of dough ...............
11.5.2 Dough piece weight control ...........
11.5.3 Dough piece shape control ...........
Chapter 12 Extruder and depositor .............
12.1 Introduction ...................
12.2 Construction .... ,.- ..............
12.2.1 Dough feed assembly .............
12.2.1.1 Grooved roll feeder ...........
12.2.1.2 Plunger pump feeder ...........
12.2.2 Die assembly ................
12.2.3 Drive and control ...............
12.3 Shaping principle .................
12.3.1 Shaping of rout press products .........
12.3.2 Shaping of filled bar products .........
108
108
109
111
113
115
116
119
119
120
121
123
124
126
129
131
131
132
134
136
138
138
139
140
140
140
142
143
144
145
146
Table of contents ix
12.3.3
12.3.4
Shaping of sponge batter drops ..........
Shaping of wire cut products ...........
12.4 Transmission system ................
12.5 Operation ...................
12.5.1 Weight control ................
12.5.2 Changing the die plate and filler block .......
Part VI Cake-making machines ..............
Chapter 13 Encrusting machines ....
13.1 Introduction .........
13.2 Construction ........
13.2.1 General structure .....
13.2.2 Feed system .......
13.2.2.1 Casing material feeder
13.2.2.2 Filling material feeder .
13.2.2.3 Co-extrusion assembly
13.3 Moulding ..........
13.3.1 Extrusion nozzle moulding .
13.3.2 Flourless encrusting moulding
13.3.3 Encrusting disk moulding . .
13.4 Transmission system ......
13.5 Operation .........
13.5.1 Filling control ......
13.5.2 Casing thickness control . .
13.5.3 Product size adjustment . .
13.5.4 Flour dusting regulation . .
13.5.5 Stability disk adjustment . .
..........
..........
..........
..........
..........
..........
..........
..........
..........
..........
Part VII Baking ovens ..................
Chapter 14 Heat transfer principles and electric heating elements ...
14.1 Heating transfer principles ..............
14.1.1 Conduction .................
14.1.2 Convection .................
14.1.3 Radiation .................
14.1.4 Summary ..................
14.2 Oven classifications ................
14.3 Electric heating elements-radiators ..........
14.3.1 Tube radiators ................
14.3.1.1 Magnesium oxide-metal duct radiators .....
14.3.1.2 Silicon carbide duct radiators ........
14.3.1.3 Silicon carbide rod radiators ........
14.3.1.4 Opal quartz duct radiators .........
14.3.2 Slab radiators ................
146
148
149
152
152
155
157
158
159
161
163
164
164
165
166
170
170
171
172
173
175
175
180
182
185
186
187
188
188
189
191
x Table of contents
Chapter 15 Construction and design of tunnel electric ovens ...
15.1 Oven chamber ................
15.1.1 Oven chamber length ...........
Sectional configuration and dimensions of the baking
chamber ................
15.1.2.1 Height of the baking chamber ......
15.1.2.2 Width of the baking chamber ......
15.1.3 Insulation ...............
15.1.3.1 Choice of insulation materials ......
15.1.3.2 Thickness of the insulation layer .....
15.2.1 Installed capacity of heating elements ......
15.2.2 Surface temperature of the radiators ......
15.2.3 Radiation distance ............
15.2.4 Radiator arrangement ...........
15.2.4.1 Distance between two radiators .....
15.2.4.2 Arrangement of heating zones ......
15.2.4.3 Power distribution ..........
15.3.1 Temperature control ............
15.4 Reflection devices ...............
15.5 Oven flues .................
15.6 Oven drive system ...............
15.6.1 Oven band speed .............
15.6.2 Choice of oven drive system .........
1 5.6.3 Band-drum drive design ..........
15.6.3.1 Calculation of the drive power ......
15.6.3.2 Drum diameter ...........
Drive power of the chain-tray system ......
15.1.2
15.2 Heating elements ...............
15.6.4
Part VIII Candy-making machines .............
Chapter 16 Cooking machines .......
16.1 Introduction ...........
16.2 Coolmix system .........
16.3 Dissolving and precooking machines . .
16.3.1 Construction ........
16.3.2 Operation .........
16.4 Pressure dissolver .........
16.4.1 Construction ........
16.4.2 Operation .........
16.5 Cooking machines ........
16.5.1 Batch cookers ........
16.5.1.1 Vacuum batch cookers . .
16.5.1.2 Atmospheric batch cookers .
Table of contents xi
16.5.2 Vacuum continuous cookers ...........
16.5.2.1 Construction ..............
16.5.2.2 Operation ...............
16.5.3 Continuous film-cooker .............
16.5.3.1 Construction ..............
16.5.3.2 Operation ...............
Chapter 17 Batch former and rope sizer .
17.1.1 Cooling .......
17.1.2 Kneading .......
17.1.3 Cleaning .......
17.2 Batch former .......
17.2.1 Trough and conical rollers .
17.2.2 Heating .......
17.2.3 Sugar cone formation . .
17.2.4 Transmission .....
17.2.5 Centre filling .....
17.3.1 Sizing rollers .....
17.3.2 Transmission .....
17.3.3 Operation and control . .
17.1 Sugar mass supply .....
17.3 Rope sizer ........
Chapter 18 Candy makers ................
18.1 Candy maker with rotary dies ............
18.1.1 General construction ..............
18.1.2 Die-head ..................
18.1.3 Candy shaping principle ............
18.1.4 Transmission ................
18.1.5 Operation and control .............
18.1.5.1 Adjustment of candy thickness ........
18.1.5.2 Control of the gap between the die-plunger and die-
plate during embossing ..........
18.2.1 Introduction ................
18.2 Candy mould depositing machines ...........
18.2.2 Depositing head and its function .........
18.2.3 Depositing moulds ..............
18.2.4 Top moulding unit ..............
18.2.7 Operation .................
18.2.7.1 Cooked sugar supply ...........
18.2.7.2 Centre filling ..............
18.2.8 Output ..................
18.2.5 Depositing mould circuit and cooling tunnel .....
18.2.6 Candy ejection and discharge conveyor .......
xii Table of contents
Part IX Food machinery design ...............
Chapter 19 Food machinery design ..........
19.1 General requirements ............
19.2.2 Planning design ............
19.2.3 Technical design ............
19.2.4 Evaluation ..............
19.3 Technical design ..............
19.3.1 Construction design ...........
19.3.2 Calculations ..............
19.3.3 Drawings ...............
19.3.4 Instructions ..............
19.4 Technological analysis of the food production process .
19.4.1 Requirements of the technological process ...
19.4.2 Determination of the production process ....
19.4.2.1 Study of the food technology before design
19.4.2.2 Analysis of the food process .....
19.2 Basic steps of food machinery design .......
Preparation of food machinery design ..... 19.2.1
19.5 Food machine control system ..........
19.5.1 Transmission coordinated control system ...
19.5.2 Time control system ...........
19.5.3 Travel limit control system ........
Numerical program control system ......
19.6 Transmission system design ..........
19.5.4
References and bibliography
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This book provides a general technical and mechanical background for the basic processing machinery for making snacks, baked goods, and confectionery. The areas covered include the type, construction, and processing principles as well as transmis- sion systems. Many illustrations and data tables, of up-to-date commercially available food machinery, give a clear objective impression to the readers either with or without the knowledge and experience of the snacks, baked goods, and confectionery industries. They should also help them to easily understand the functions of the machines, at a technical level that will enable correct and full use and a wise choice to be made when deciding which equipment to purchase.
CONTENTS:
Part I Beating and mixing machines ............
Chapter 1 Beating machines ................
1.1 Introduction ...................
1.2 Construction ...................
1.2.1 General ...................
1.2.1 Mixing tools .................
1.2.2 Mixing bowl .................
1.2.3 Planetary head ................
1.3 Transmission system ................
1.4 Production capacity ................
1.5 Control and safety .................
Chapter 2 Mixers ............
2.1 Introduction ............
2.2 Horizontal mixers ..........
2.2.1 Construction ..........
2.2.1.1 Mixing bowl .......
2.2.1.2 Mixing arms .......
2.2.2 Mixing time ..........
2.2.3 Control ............
2.2.4 Principle of dough mixing ......
2.2.5 Transmission ..........
2.3 Vertical mixers ...........
2.3.1 Construction ..........
2.3.2 Transmission ..........
2.3.3 Working process and control ....
2.4 Comparison of horizontal and vertical mixers
2.5 Other types of mixers .........
2.5.1 Rotatabie-bowl mixers .......
2.5.2 Biplex mixers ..........
2.5.3 Continuous mixers ........
vi Table of contents
Part I1 Chinese snack-making machines ............ 35
Chapter 3 Steamed bun manufacture .............
3.1 Introduction ...................
3.2 Construction ...................
3.2.1 Dough feed assembly ..............
3.2.2 Forming assembly ...............
3.3 Forming principle .................
3.4 Transmission system ................
.................... 3.5 Operation
Chapter 4 Dumpling manufacture ...
4.2.1 Dough feed assembly ...
4.2.2 Stuffing feed assembly ...
4.2.3 Moulding assembly ....
4.3 Shaping principle ......
4.4 Transmission system .....
4.5 Operation .........
4.5.1 Starting the machine ...
4.5.2 Stuffing test .......
4.5.3 Dough tube test .....
4.5.6 Cleaning the machine ...
4.1 Introduction ........
4.2 Construction ........
4.5.4 Adjustment of dumpling size .
4.5.5 Dumpling-making process .
Chapter 5 Hun Tun manufacture ..............
5.1 Introduction ...................
5.2 Construction ...................
5.2.1 Dough sheet feeder ...............
5.2.2 Stuffing feed system ...............
5.2.3 Forming mechanism ...............
5.3 Shaping principle .................
5.3.2 First folding .................
5.3.3 Second folding .................
5.3.4 Side-bending .................
5.3.5 Sealing and corner-forming ............
5.4 Transmission ...................
5.5 Operation
5.3.1 Location ...................
....................
Part 111 Bread-making machines ..............
Table of contents vii
Chapter 6 Dividers ......
6.1 Introduction ......
6.2 Construction ......
6.2.1 Hopper ......
6.2.2 Dividing head ....
6.2.3 Lubrication system . .
6.3 Dividing principle ....
6.4 Transmission ......
6.5 Operation and maintenance .
5.5.1 Lubrication .....
6.5.2 Weight control ...
6.5.3 Cleaning ......
Chapter 7 Rounders .......
7.1 Introduction .......
7.2 Construction .......
7.2.1 Working surface ....
7.2.2 Dough trough .....
7.2.3 Fan and dusting device . .
7.3 Rounding principle .....
7.4 Transmission .......
7.5 Operation ........
7.5.1 Dough piece shape control
7.5.2 Dusting flour control . .
7.5.3 Cleaning .......
Part IV Biscuit-making machines .............
Chapter 8 Sheeting machines ................
Sheeting process and some parameters ..........
8.1.1 Ideal sheeting process ..............
8.1.2 Contact angle .................
8.1.3 Initial condition and sheeting roll diameter .......
8.2 Sheeters .....................
8.2.1 Two-roll pre-sheeters ..............
8.2.2 Three roll sheeters ...............
8.2.3 Four-roll sheeters ................
8.3 Gauge rolls ...................
8.4 Laminators ...................
Laminators with a filling duster ...........
8.4.1.1 Vertical laminators with a continuous layering unit .
8.4.1.2 Vertical laminators with a cut-sheet layering unit . .
8.4.2 A combination of MM laminator and SM stretcher ....
8.4.2.1 MM laminator ..............
8.4.2.2 SM stretcher ..............
8.4.2.3 Sheeting principle of the SM stretcher ......
viii Table of contents
Chapter 9 Reciprocating cutters ...............
9.1 Introduction ...................
9.2 Construction ...................
9.2.1 Crosshead ..................
9.2.2 Cutting web and pad table ............
9.3 Shaping principle .................
9.4 Crosshead drive ..................
9.5 Transmission ...................
9.6 Adjustment and capacity ...............
Chapter 10 Rotary cutters .....
10.1 Introduction ........
10.2 Construction .......
Printing and cutting rolls .
Anvil roll and cutting web .
10.3 Shaping principle ......
10.5 Main webs ........
10.2.1
10.2.2
10.4 Transmission and capacity ...
...........
...........
...........
...........
Part V Cookie-making machines ..............
Chapter 11 Rotary moulders ................
11.2.1 Dough hopper ................
11.2.2 Forcing roll and moulding roll ..........
11.2.3 Extraction web and roll .............
1 1.3 Moulding principle ................
11.4 Transmission system ................
11.5 Operation ...................
11.1 Introduction ...................
11.2 Construction ..................
11.5.1 Nature of dough ...............
11.5.2 Dough piece weight control ...........
11.5.3 Dough piece shape control ...........
Chapter 12 Extruder and depositor .............
12.1 Introduction ...................
12.2 Construction .... ,.- ..............
12.2.1 Dough feed assembly .............
12.2.1.1 Grooved roll feeder ...........
12.2.1.2 Plunger pump feeder ...........
12.2.2 Die assembly ................
12.2.3 Drive and control ...............
12.3 Shaping principle .................
12.3.1 Shaping of rout press products .........
12.3.2 Shaping of filled bar products .........
108
108
109
111
113
115
116
119
119
120
121
123
124
126
129
131
131
132
134
136
138
138
139
140
140
140
142
143
144
145
146
Table of contents ix
12.3.3
12.3.4
Shaping of sponge batter drops ..........
Shaping of wire cut products ...........
12.4 Transmission system ................
12.5 Operation ...................
12.5.1 Weight control ................
12.5.2 Changing the die plate and filler block .......
Part VI Cake-making machines ..............
Chapter 13 Encrusting machines ....
13.1 Introduction .........
13.2 Construction ........
13.2.1 General structure .....
13.2.2 Feed system .......
13.2.2.1 Casing material feeder
13.2.2.2 Filling material feeder .
13.2.2.3 Co-extrusion assembly
13.3 Moulding ..........
13.3.1 Extrusion nozzle moulding .
13.3.2 Flourless encrusting moulding
13.3.3 Encrusting disk moulding . .
13.4 Transmission system ......
13.5 Operation .........
13.5.1 Filling control ......
13.5.2 Casing thickness control . .
13.5.3 Product size adjustment . .
13.5.4 Flour dusting regulation . .
13.5.5 Stability disk adjustment . .
..........
..........
..........
..........
..........
..........
..........
..........
..........
..........
Part VII Baking ovens ..................
Chapter 14 Heat transfer principles and electric heating elements ...
14.1 Heating transfer principles ..............
14.1.1 Conduction .................
14.1.2 Convection .................
14.1.3 Radiation .................
14.1.4 Summary ..................
14.2 Oven classifications ................
14.3 Electric heating elements-radiators ..........
14.3.1 Tube radiators ................
14.3.1.1 Magnesium oxide-metal duct radiators .....
14.3.1.2 Silicon carbide duct radiators ........
14.3.1.3 Silicon carbide rod radiators ........
14.3.1.4 Opal quartz duct radiators .........
14.3.2 Slab radiators ................
146
148
149
152
152
155
157
158
159
161
163
164
164
165
166
170
170
171
172
173
175
175
180
182
185
186
187
188
188
189
191
x Table of contents
Chapter 15 Construction and design of tunnel electric ovens ...
15.1 Oven chamber ................
15.1.1 Oven chamber length ...........
Sectional configuration and dimensions of the baking
chamber ................
15.1.2.1 Height of the baking chamber ......
15.1.2.2 Width of the baking chamber ......
15.1.3 Insulation ...............
15.1.3.1 Choice of insulation materials ......
15.1.3.2 Thickness of the insulation layer .....
15.2.1 Installed capacity of heating elements ......
15.2.2 Surface temperature of the radiators ......
15.2.3 Radiation distance ............
15.2.4 Radiator arrangement ...........
15.2.4.1 Distance between two radiators .....
15.2.4.2 Arrangement of heating zones ......
15.2.4.3 Power distribution ..........
15.3.1 Temperature control ............
15.4 Reflection devices ...............
15.5 Oven flues .................
15.6 Oven drive system ...............
15.6.1 Oven band speed .............
15.6.2 Choice of oven drive system .........
1 5.6.3 Band-drum drive design ..........
15.6.3.1 Calculation of the drive power ......
15.6.3.2 Drum diameter ...........
Drive power of the chain-tray system ......
15.1.2
15.2 Heating elements ...............
15.6.4
Part VIII Candy-making machines .............
Chapter 16 Cooking machines .......
16.1 Introduction ...........
16.2 Coolmix system .........
16.3 Dissolving and precooking machines . .
16.3.1 Construction ........
16.3.2 Operation .........
16.4 Pressure dissolver .........
16.4.1 Construction ........
16.4.2 Operation .........
16.5 Cooking machines ........
16.5.1 Batch cookers ........
16.5.1.1 Vacuum batch cookers . .
16.5.1.2 Atmospheric batch cookers .
Table of contents xi
16.5.2 Vacuum continuous cookers ...........
16.5.2.1 Construction ..............
16.5.2.2 Operation ...............
16.5.3 Continuous film-cooker .............
16.5.3.1 Construction ..............
16.5.3.2 Operation ...............
Chapter 17 Batch former and rope sizer .
17.1.1 Cooling .......
17.1.2 Kneading .......
17.1.3 Cleaning .......
17.2 Batch former .......
17.2.1 Trough and conical rollers .
17.2.2 Heating .......
17.2.3 Sugar cone formation . .
17.2.4 Transmission .....
17.2.5 Centre filling .....
17.3.1 Sizing rollers .....
17.3.2 Transmission .....
17.3.3 Operation and control . .
17.1 Sugar mass supply .....
17.3 Rope sizer ........
Chapter 18 Candy makers ................
18.1 Candy maker with rotary dies ............
18.1.1 General construction ..............
18.1.2 Die-head ..................
18.1.3 Candy shaping principle ............
18.1.4 Transmission ................
18.1.5 Operation and control .............
18.1.5.1 Adjustment of candy thickness ........
18.1.5.2 Control of the gap between the die-plunger and die-
plate during embossing ..........
18.2.1 Introduction ................
18.2 Candy mould depositing machines ...........
18.2.2 Depositing head and its function .........
18.2.3 Depositing moulds ..............
18.2.4 Top moulding unit ..............
18.2.7 Operation .................
18.2.7.1 Cooked sugar supply ...........
18.2.7.2 Centre filling ..............
18.2.8 Output ..................
18.2.5 Depositing mould circuit and cooling tunnel .....
18.2.6 Candy ejection and discharge conveyor .......
xii Table of contents
Part IX Food machinery design ...............
Chapter 19 Food machinery design ..........
19.1 General requirements ............
19.2.2 Planning design ............
19.2.3 Technical design ............
19.2.4 Evaluation ..............
19.3 Technical design ..............
19.3.1 Construction design ...........
19.3.2 Calculations ..............
19.3.3 Drawings ...............
19.3.4 Instructions ..............
19.4 Technological analysis of the food production process .
19.4.1 Requirements of the technological process ...
19.4.2 Determination of the production process ....
19.4.2.1 Study of the food technology before design
19.4.2.2 Analysis of the food process .....
19.2 Basic steps of food machinery design .......
Preparation of food machinery design ..... 19.2.1
19.5 Food machine control system ..........
19.5.1 Transmission coordinated control system ...
19.5.2 Time control system ...........
19.5.3 Travel limit control system ........
Numerical program control system ......
19.6 Transmission system design ..........
19.5.4
References and bibliography
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