CN209219049U - A kind of automatic dough made with boiling water unit of Taigu cake - Google Patents
A kind of automatic dough made with boiling water unit of Taigu cake Download PDFInfo
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- CN209219049U CN209219049U CN201821656931.7U CN201821656931U CN209219049U CN 209219049 U CN209219049 U CN 209219049U CN 201821656931 U CN201821656931 U CN 201821656931U CN 209219049 U CN209219049 U CN 209219049U
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- conveyer belt
- boiling water
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- cabinet
- dough made
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Abstract
The utility model discloses a kind of automatic dough made with boiling water units of Taigu cake, including cabinet；The first conveyer belt of horizontal direction is provided in cabinet, the drive roll and passive guide roller of the first conveyer belt are respectively placed in the outer two sides of cabinet；Spaced set has several electrothermal tubes below the epipelagic zone of first conveyer belt, and electrothermal tube is placed in cabinet between bottom and epipelagic zone；Electrothermal tube connects controller, controls heating temperature by controller；Inclined second conveyer belt is equipped with below the terminal of first conveyer belt direction of transfer, the second conveyer belt other end connects telescopic conveyor, flour cake after dough made with boiling water drops down on the second transmission belt from the overturning of the first conveyer belt, it is further transmitted to telescopic conveyor, then is sent by telescopic conveyor to toasting in baking box.It is the conveyer belt of heat source to Taigu cake dough made with boiling water that the utility model, which uses electrothermal tube, realizes biscuit automatic turnover by inclined conveyer belt, further realizes the automation, mechanization, continuous production of Taigu cake, convenient for the quality of Taigu cake between control different batches.
Description
Technical field
The utility model relates to Taigu cake manufacture field, specifically a kind of automatic dough made with boiling water unit of Taigu cake.
Background technique
Existing Taigu cake production relies on manual operation more, and manually Taigu biscuit cake is put into down in electric heating steaming oven
On iron plate, electric heating tube heats iron plate by heat radiation below iron plate, and heated iron plate carries out baking heating to biscuit cake face,
Heated cake face generates expansion, surface layer starch gelatinization and protein denaturation, so that the solidification setting of cake face, this process are referred to as too
Paddy cake dough made with boiling water, it is by manually turning over cake that cake is face-up again after dough made with boiling water setting, then bell is covered, make its maturation by scorching.It produced
The journey amount of labour used is big, and high production cost, labor intensity of workers is big, since manual operation can only mostly use Batch Process, production efficiency
It is low, and not can guarantee the quality of different batches Taigu cake.
Utility model content
In order to overcome the above-mentioned deficiencies of the prior art, the utility model provides a kind of Taigu cake of high degree of automation certainly
Dynamic dough made with boiling water unit.
The technical solution adopted in the utility model is: a kind of automatic dough made with boiling water unit of Taigu cake, including cabinet；In the cabinet
It is provided with the first conveyer belt of horizontal direction, the drive roll and passive guide roller of the first conveyer belt are respectively placed in the outer two sides of cabinet；It is described
Spaced set has several electrothermal tubes below the epipelagic zone of first conveyer belt, electrothermal tube be placed in cabinet bottom and epipelagic zone it
Between；The electrothermal tube connects controller, controls heating temperature by controller；
Inclined second conveyer belt is equipped with below the terminal of the first conveyer belt direction of transfer；Second conveyer belt inclines
For rake angle at 15-45 °, the other end connects telescopic conveyor, and the flour cake after dough made with boiling water drops down onto second from the overturning of the first conveyer belt
It on transmission belt, is further transmitted to telescopic conveyor, then is sent by telescopic conveyor to toasting in baking box；First conveyer belt
It is upper to be equipped with hairbrush close to second conveyer belt one end.
Further, the insulating layer of the cabinet is made of stainless steel plate outer wall layer and inside forms, and is semiclosed knot
Structure.
Further, the wheel shaft of telescopic conveyor discharging end end wheel is connect with horizontally disposed cylinder；The wheel shaft
It is arranged in horizontal concrete chute；The lower part of the telescopic conveyor is equipped at least two belt tension regulating wheels.
Further, the spacing of the electrothermal tube is 15-30cm.
Further, the width of first conveyer belt, the second conveyer belt, telescopic conveyor is in 20-40cm.
The beneficial effects of the utility model are: electrothermal tube is used to carry out dough made with boiling water to Taigu cake for the conveyer belt of heat source, pass through
Inclined conveyer belt is set and realizes biscuit automatic turnover, further realizes the automation, mechanization, continuous production of Taigu cake,
Manpower is saved, labor intensity of workers is mitigated, reduces production cost, and convenient for the quality of Taigu cake between control different batches.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of the utility model.
Fig. 2 is the structure top view of the utility model.
Fig. 3 is the structural schematic diagram of telescopic conveyor in the utility model.
In figure: 1, first conveyer belt, 2, cabinet, 3, electrothermal tube, 4, controller, 5, hairbrush, the 6, second conveyer belt, 7, flexible
Conveyer belt, 701, end wheel, 702, wheel shaft, 703, cylinder, 704, belt tension regulating wheel.
Specific embodiment
It is further to the utility model with reference to the accompanying drawing in order to be more clearly understood that the technical solution of the utility model
Explanation.
The automatic dough made with boiling water unit of a kind of Taigu cake as shown in Figure 1 and Figure 2, including cabinet 2；The cabinet 2 is by stainless steel plate structure
At outer wall layer and inside insulating layer composition, be semi-closed structure, the settable multiple exhaust outlets in the top of cabinet 2, by dough made with boiling water mistake
The vapor discharge generated in journey；The first conveyer belt 1 of horizontal direction, the active of the first conveyer belt 1 are provided in the cabinet 2
Roller and passive guide roller are respectively placed in the outer two sides of cabinet 2；Spaced set has several electricity below the epipelagic zone of first conveyer belt 1
Heat pipe 3, electrothermal tube 3 are placed in cabinet 2 between bottom and epipelagic zone；The spacing of the electrothermal tube 3 is 15-30cm；The electric heating
Pipe 3 connects controller 4, controls heating temperature by controller 4, controller 4 is arranged in 1 side of the first conveyer belt, can control respectively
The heating temperature of different zones realizes segmentally heating.
Inclined second conveyer belt 6 is equipped with below the terminal of first conveyer belt, 1 direction of transfer；Second conveyer belt
For 6 tilt angles at 15-45 °, the other end connects telescopic conveyor 7, and telescopic conveyor 7 is arranged perpendicular to the second conveyer belt 6, passes through
Flour cake after dough made with boiling water drops down on the second transmission belt 6 from the overturning of the first conveyer belt 1, is further transmitted to telescopic conveyor 7, then by stretching
Contracting conveyer belt 7 is sent to toasting in baking box；Hairbrush 5, and the are equipped with close to 6 one end of the second conveyer belt on first conveyer belt 1
One conveyer belt 1 is consistent with the drive roll rotation direction of the second conveyer belt 6, i.e. the two direction of transfer is consistent；First conveyer belt
1, the width of the second conveyer belt 6, telescopic conveyor 7 settable multiple carrying rollers on 20-40cm, conveyer belt keep conveyer belt
Balance, stable operation.
As shown in figure 3, the wheel shaft 702 and horizontally disposed cylinder 703 of 7 discharging end end of the telescopic conveyor wheel 701 connect
It connects；The wheel shaft 702 is arranged in horizontal concrete chute；The lower part of the telescopic conveyor 7 is adjusted equipped at least two belt tensions
Wheel 704.
Working principle: electrothermal tube 3 provides heat source into cabinet 2, by the Taigu cake biscuit of dough production through the first conveyer belt 1
It send to cabinet 2, is baked by electrothermal tube 3 by the Taigu cake biscuit downside in cabinet 2 on epipelagic zone is entered, it is heated
Cake face generates expansion, surface layer starch gelatinization and protein denaturation, to make the solidification setting of cake face.Taigu cake after dough made with boiling water is by cabinet
2 ends come out to overturn and drop down on the second conveyer belt 6, are further transmitted to telescopic conveyor 7, then sent by telescopic conveyor 7 to baking
Baking in oven.
The utility model uses electrothermal tube to carry out dough made with boiling water to Taigu cake for the conveyer belt of heat source, by the way that inclined transmission is arranged
Band realizes biscuit automatic turnover, further realizes the automation, mechanization, continuous production of Taigu cake, saves manpower, mitigates work
People's labor intensity reduces production cost, and convenient for the quality of Taigu cake between control different batches.
The above description is only a preferred embodiment of the present invention, therefore all according to described in the utility model patent application range
The equivalent change or modification done of structure, feature and principle, be included in the scope of the utility model patent application.
Claims (5)
1. a kind of automatic dough made with boiling water unit of Taigu cake, it is characterised in that: including cabinet (2)；Level side is provided in the cabinet (2)
To the first conveyer belt (1), the drive roll and passive guide roller of the first conveyer belt (1) be respectively placed in cabinet (2) outer two sides；Described first
Spaced set has several electrothermal tubes (3) below the epipelagic zone of conveyer belt (1), electrothermal tube (3) be placed in cabinet (2) interior bottom with
Between epipelagic zone；The electrothermal tube (3) connects controller (4), controls heating temperature by controller (4)；
Inclined second conveyer belt (6) is equipped with below the terminal of first conveyer belt (1) direction of transfer；Second conveyer belt
(6) for tilt angle at 15-45 °, the other end connects telescopic conveyor (7), and the flour cake after dough made with boiling water is turned over from the first conveyer belt (1)
Turn to drop down on the second transmission belt (6), be further transmitted to telescopic conveyor (7), then sent by telescopic conveyor (7) to baking box
Baking；Hairbrush (5) are equipped with close to the second conveyer belt (6) one end on first conveyer belt (1).
2. cake automatic dough made with boiling water unit in Taigu according to claim 1, it is characterised in that: the cabinet (2) is by stainless steel plate
The outer wall layer of composition and the insulating layer composition of inside, are semi-closed structure.
3. cake automatic dough made with boiling water unit in Taigu according to claim 1, it is characterised in that: telescopic conveyor (7) blanking
The wheel shaft (702) of end end wheel (701) is connect with horizontally disposed cylinder (703)；The wheel shaft (702) is arranged in horizontal concrete chute
It is interior；The lower part of the telescopic conveyor (7) is equipped at least two belt tension regulating wheels (704).
4. cake automatic dough made with boiling water unit in Taigu according to claim 1, it is characterised in that: the spacing of the electrothermal tube (3) is
15-30cm。
5. cake automatic dough made with boiling water unit in Taigu according to claim 1, it is characterised in that: first conveyer belt (1), second
Conveyer belt (6), telescopic conveyor (7) width in 20-40cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201821656931.7U CN209219049U (en) | 2018-10-12 | 2018-10-12 | A kind of automatic dough made with boiling water unit of Taigu cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201821656931.7U CN209219049U (en) | 2018-10-12 | 2018-10-12 | A kind of automatic dough made with boiling water unit of Taigu cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN209219049U true CN209219049U (en) | 2019-08-09 |
Family
ID=67499923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201821656931.7U Active CN209219049U (en) | 2018-10-12 | 2018-10-12 | A kind of automatic dough made with boiling water unit of Taigu cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN209219049U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800791A (en) * | 2019-12-09 | 2020-02-18 | 湖南亲零嘴食品有限公司 | Automatic overturning type device for evenly coating sauce for batch processing of cooked meat |
| CN112772822A (en) * | 2020-12-31 | 2021-05-11 | 江汉大学 | Chain transmission type dough ironing device and control method thereof |
-
2018
- 2018-10-12 CN CN201821656931.7U patent/CN209219049U/en active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800791A (en) * | 2019-12-09 | 2020-02-18 | 湖南亲零嘴食品有限公司 | Automatic overturning type device for evenly coating sauce for batch processing of cooked meat |
| CN110800791B (en) * | 2019-12-09 | 2021-04-16 | 湖南亲零嘴食品有限公司 | Automatic overturning type device for evenly coating sauce for batch processing of cooked meat |
| CN112772822A (en) * | 2020-12-31 | 2021-05-11 | 江汉大学 | Chain transmission type dough ironing device and control method thereof |
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