reference will now be made in detail to the description of the present invention as illustrated in the drawings with like numerals indicating like parts throughout the several views . as shown in fig1 the rounder bar 10 of the present invention is arranged in a spaced parallel orientation above a conveyor section 12 with others of the rounder bars 10 . the rounder bars 10 typically are disposed along the length of the conveyor 12 and are angularly offset from the direction of advancement of the belt 14 ( direction a ), with each rounder bar having a concave shaping surface 16 that forms an elongated pocket 18 with the conveyor belt so that dough pieces 20 being advanced along a processing path by the belt 14 are simultaneously urged into contact with the shaping surface of a rounder bar 10 for shaping . the rounder bars 10 preferably are maintained in the aforementioned orientation by a series of mounting brackets 22 which extend across the conveyor 12 and which each incorporate adjustment mechanisms 24 , such as conventional bolt / nut assemblies which allow for vertical adjustment of the rounder bars 10 relative to the upper surface of the belt . typically , the adjustment mechanisms 24 threadedly engage mounting holes 26 ( i . e . fig2 ) which are arranged in mounting surface 28 of the rounder bar 10 . additionally , a backing angle 29 ( fig3 ) formed of a rigid material , such as aluminum , can be provided for adding structural support to the rounder bar as well as for forming a portion of a cavity along the bottom edge of the rounder bar for mounting a floating foot ( described in detail hereinafter ). in embodiments incorporating a backing angle 29 , adjustment mechanisms 24 typically engage the backing angle . rounder bar 10 preferably is configured as an elongated body formed of an oil - filled plastic material , such as tyvar ® oil filled , manufactured by poly hi solidur , inc . of fort wayne , ind ., although other materials , such as ultra high - molecular weight polyethylene ( uhmw ), for example , can be used . the oil - filled plastic material has been found to produce a shaping surface that is slippery with respect to dough and tends not to stick to the dough as the dough pieces 20 engage shaping surface 16 of the rounder bar . the oil - filled plastic material also tends to release sticky dough better than non - oil - filled materials , thus reducing the tendency for dough piece doubling ( e . g . two dough pieces colliding and then sticking together ). this is due to the physical characteristics of the oil - filled plastic material which exudes an oil additive , thereby allowing the material to exhibit a static coefficient of friction of approximately 0 . 208 , a dynamic coefficient of friction of approximately 0 . 195 , and superior release characteristics . additionally , oil - filled plastic material , such as tyvar ® oil filled processed from montell 1900 cm and hoechst calenese hostalen gur resin , currently meets fda requirements for food contact operations . as shown in fig2 - 4 , rounder bar 10 includes : an entrance end 30 , which is sized and shaped to receive a dough piece ; a compression section 32 , which is adapted to cause a dough piece to rotate as a homogeneous mass of dough and which includes an area of maximum compression 34 ; an expansion section 36 ; and , a exit end 38 . additionally , some embodiments of the rounder bar ( i . e . fig3 and 4 ) can incorporate a release section 40 , oriented between their respective expansion sections 36 and exit ends 38 ( the embodiment depicted in fig4 is , otherwise , identically shaped as the embodiment depicted in fig2 ). in the embodiments of fig2 - 4 , the shaping surface 16 preferably is configured as a semi - spiraling concave surface which extends substantially down the length of the rounder bar from the entrance end 30 to its exit end 38 . the concave shaping surface 16 ( fig5 a - 5f ) preferably is formed with a substantially constant radius r 1 , where r 1 preferably is approximately 2 . 75 inches . shaping surface 16 forms an elongated pocket 18 between the belt 14 and the shaping surface , with the height and cross - sectional area of the pocket 18 between the belt 14 and the shaping surface 16 varying down the length of the rounder bar . the height and cross - sectional area of the pocket , as calculated between the shaping surface 16 and the upper surface of the belt 14 , decreases from the entrance end 30 through the compression section 32 to a minimum cross - sectional area at the area of maximum compression 34 , which is located between approximately 3 inches and approximately 6 inches , preferably approximately 4 inches , from the entrance end . after a dough piece passes the area of maximum compression 34 and enters the expansion section 36 , the height and cross - sectional area of the pocket formed by the shaping surface and the conveyor belt gradually increases in the expansion section 36 toward the exit end 38 . as shown in the embodiment of fig4 the height and cross - sectional area of the pocket also increases in release section 40 , described in detail hereinafter . as shown in fig2 - 4 , rounder bar 10 also can incorporate a relief cut 42 formed at its entrance end for allowing a dough piece to more easily transition into the compression section 32 . once a dough piece 20 is brought into engagement with the compression section 32 of the shaping surface 16 by the belt of a surface conveyor , the dough piece 20 begins to rotate about a rotational axis 44 ( fig5 a - 5g ) as it progresses along the rounder bar . in the compression section 32 , the height of the pocket 18 progressively decreases from about 15 / 8 inches to about 3 / 4 inch along the rounder bar , thereby changing the shape of the dough piece 20 to an oval shape with an approximately horizontal longitudinal axis . downward pressure is increased against the exterior surface of the dough piece , thereby causing the rotational axis 44 of the dough piece to depress from an upward attitude toward a more acute angle with the belt 14 of the surface conveyor . after departing the compression section 32 , the height of the pocket 18 progressively increases through the expansion section 36 from about 3 / 4 inch to about 2 inches along a length of travel on the shaping surface of about 48 inches , and downward pressure applied by the shaping surface on the dough piece 20 is progressively decreased , thereby causing the rotational axis 44 of the dough piece to increase toward a less acute angle with the belt of the surface conveyor . the change of the axis of rotation and the concave shape of the shaping surface 16 assures that all surfaces of the dough piece will be contacted on the rounder bar . preferred embodiments of the rounder bar 10 can incorporate a release section 40 ( fig3 and 4 ) arranged at its exit end 38 . with reference to fig4 the release section 40 can include an extended or tapered portion 41 of the mounting surface 28 which is configured to blend an overhanging edge 43 of the mounting surface 28 into the shaping surface 16 , thereby creating an extended shaping surface 46 which is substantially normal to the belt 14 . this arrangement releases the downward , compressing force which is normally imparted to the exterior surface of a dough piece . so configured , as a dough piece 20 progresses along the rounder bar and passes under the tapered portion 41 , the downward , compressing force upon the dough piece is quickly released , thereby tending to cause the dough piece to release from the extended shaping surface 46 and to rapidly expand , thus allowing the dough piece to take on an approximately spherical shape as the dough piece naturally tends to seek a form which has a minimum exterior surface area . as shown in fig3 some embodiments of the release section 40 can include an extended shaping surface 46 which is formed as an extension of the shaping surface of the expansion section 36 . the extended shaping surface 46 cooperates with a tapered portion 41 of the mounting surface 28 so that as the height and cross - sectional area of the pocket 18 increase along the extended shaping surface 46 , the downward , compressing force upon a dough piece 20 is gradually released until the dough piece emerges from underneath the tapered overhanging edge 43 of mounting surface 28 . once the dough piece sufficiently emerges from the overhanging edge 43 , the downward , compressing force upon the dough piece is quickly released , thereby causing the dough piece to release from the extended shaping surface 46 of the release section 40 and to rapidly expand , thus allowing the dough piece to take on an approximately spherical shape . preferred embodiments of the rounder bar 10 include a shaping surface 16 which incorporates a series of alternating parallel grooves 48 and ribs 50 ( fig6 ) running substantially normal to the length of the rounder bar . since the material of the rounder bar typically is a low friction material , such as an oil filled plastic , uhmw polyethylene , etc , the grooves and ribs grip the skin of a dough piece as the dough piece is brought into engagement with the shaping surface 16 by the belt 14 . this &# 34 ; gripping &# 34 ; of the dough piece allows the dough piece to rotate along the length of the rounder bar , thereby allowing the dough piece to be shaped by the rounder bar . so configured , the combination of the material of the rounder bar and the grooves and ribs provides a suitable balance between the minimum amount of friction required to stimulate proper rotation of a dough piece relative to the shaping surface and belt , and the maximum amount of friction which should ensure proper release of a dough piece from the shaping surface after shaping by the rounder bar . as shown in fig6 a preferred embodiment of grooves 48 are each formed in cross - section with a substantially sharp pointed rib 50 and a substantially rounded valley 52 disposed between each rib . the ribs and grooves typically are arranged at an interval of between approximately 10 and approximately 40 grooves per inch ( preferably 16 grooves per inch , with each groove having a depth of 0 . 015 inches , for embodiments formed of oil - filled plastic material , and 30 grooves per inch for embodiments formed of uhmw polyethylene ). additionally , the cross - section of each rib 50 preferably is configured with an included angle 54 of between approximately 45 degrees and approximately 90 degrees . formation of the grooves and ribs can be facilitated in a conventional manner by the use of a standard 0 . 030 , 120 degree tool , for instance . as shown in fig7 and 8 , and with reference to the conveyor of fig1 the rounder bar 10 can be incorporated into a rounder bar assembly 100 which preferably includes an elongated foot 102 , with the shaping surface 16 and a lower portion of the foot 102 forming the pocket 18 for engaging and shaping dough pieces 20 as the dough pieces are drawn down the length of the rounder bar by the belt 14 of the conveyor . rounder bar 10 includes a rear face 104 which cooperates with a backing plate 106 and a retainer 108 to form a slot or cavity 110 which receives the foot 102 . alternatively , such as shown in the embodiment of fig3 the rounder bar 10 can be configured with a recess 112 , formed along a lower edge of rear face 104 , which cooperates with backing angle 29 to form cavity 110 . preferably , backing plate 106 includes an inner face 114 and opposing end walls 116 which extend outwardly from the inner face . a series of spaced holes 118 are arranged along the length of backing plate 106 and are adapted to align with a series of spaced holes 120 arranged through retainer 108 ( if applicable ) and into mounting holes ( not shown ) formed in the rear face 104 of the rounder bar 10 so that fasteners 122 , such as bolts , can be placed through each of the holes 118 , then through each of the holes 120 ( if applicable ), and then can be threadedly fastened to rounder bar 10 . so configured , cavity 110 is formed between rear face 104 , inner face 114 and either a surface 124 of the retainer 108 , or a surface 126 ( fig3 ) is of the recess 112 . preferably , foot 102 is movably mounted in the lower portion of the cavity 110 by a series of slots 128 , formed through the foot , which cooperate with a series of mounts 130 , such as bolts . in the embodiment of fig7 and 8 , the mounts 130 engage threaded holes 132 formed in the lower portion of backing plate 106 and terminate within the slots 128 . so configured , the foot is retained within the cavity 110 while being movable about the mounts , thereby allowing the foot to be displaced into the cavity 110 . additionally , the foot 102 preferably incorporates a lower face 136 which is downwardly inclined from the backing plate 106 toward the shaping surface 16 to form a toe 138 . as such , the toe 138 functions as the preferred point of contact between the rounder bar assembly 100 and the belt 14 of the conveyor . biasing means 140 , such as visco - elastic material , i . e . sorbothane ®, manufactured by sorbothane , inc . of kent , ohio , is arranged in the cavity 110 and is retained therein by the various faces of the cavity as well as the opposing end walls 116 . in a preferred embodiment , the visco - elastic material is configured as an elongated strip or strips , with adjacent ends of the strips abutting each other ; however , numerous other configurations can be utilized in order to minimize any air pockets in the cavity 110 . it should be noted that visco - elastic material exhibits some of the same physical characteristics as a fluid and , in particular , the material possesses the ability to transmit pressure exerted on a portion of the material by displacing the force laterally to other portions of the material . this characteristic is extremely beneficial when the material is encased within an enclosure , such as cavity 110 , because the encased visco - elastic material behaves similar to a hydraulic system such that any force exerted upon the visco - elastic material is substantially equally displaced throughout the material . therefore , by reducing the amount of air pockets within the cavity , the visco - elastic material will be unable to expand into the air pockets in response to a force , thereby applying any deformation forces to the foot 102 so that the toe of the foot can conform to the upper surface of the belt 14 . in other embodiments , biasing means such as sponge rubber and various spring assemblies can be utilized . the foregoing description has been presented for purposes of illustration and description . it is not intended to be exhaustive or to limit the invention to the precise forms disclosed . obvious modifications or variations are possible in light of the above teachings . the embodiment or embodiments discussed , however , were chosen and described to provide the best illustration of the principles of the invention and its practical application to thereby enable one of ordinary skill in the art to utilize the invention in various embodiments and with various modifications as are suited to the particular use contemplated . all such modifications and variations , are within the scope of the invention as determined by the appended claims when interpreted in accordance with the breadth to which they are fairly and legally entitled .
a preferred embodiment of the oil filled rounder bar with grooves for use with an endless belt - type conveyor for transporting dough pieces thereon incorporates a shaping surface formed of oil filled plastic material . the shaping surface forms a pocket with the belt of the conveyor and receives and shapes dough pieces transported along the belt of the conveyor . preferably , an array of grooves are formed in the shaping surface to promote frictional engagement of the dough pieces with the shaping surface . method aspects also are provided .