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Flour delivery mechanism of steamed bun making machine

A technology of steamed bun machine and noodle hopper, which is applied in the field of steamed bun production machinery and steamed bun machine noodle conveying mechanism, which can solve the problems affecting the quality of steamed bun finished products, increase labor intensity and labor cost, increase equipment investment, etc., and achieve rich layering and elasticity , Reduce equipment investment and reduce labor intensity

Inactive Publication Date: 2011-05-11
吴相标
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] It is necessary to purchase an additional noodle pressing machine, which increases equipment investment; manual noodle pressing is required, which increases labor intensity and labor costs; manual noodle pressing cannot ensure that the number of repeated noodle pressing in each batch is consistent, which will obviously affect the quality of steamed buns (due to the production of steamed buns) The process has strict requirements on the degree of pressing surface)

Method used

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  • Flour delivery mechanism of steamed bun making machine
  • Flour delivery mechanism of steamed bun making machine
  • Flour delivery mechanism of steamed bun making machine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The quantity of screw rod described in the present invention is four, wherein two screw rods are left-handed screw rod 18, left-handed screw rod 19, and other two are right-handed screw rod 11, right-handed screw rod 12.

[0042] Through the rotation of the left-handed screw and the right-handed screw in different directions, the dough is fully kneaded and pushed, and the density of the dough is uniform. Finally, it can be pressed to the surface nozzle 17 for shaping.

Embodiment 2

[0044] The four screws described in the present invention are arranged parallel and flush, and the left-handed screws 18 and 19 are spaced apart from the right-handed screws 11 and 12 .

[0045] Adopting the above-mentioned method to arrange four screw rods, one is better in dough kneading and pushing effect, and the other is convenient for the setting of the transmission mechanism.

Embodiment 3

[0047]The upper part of the four screw rods of the present invention is provided with a gearbox 7, and the upper part of each screw rod is fixedly connected with a transmission shaft 9 coaxially, and the four transmission shafts 9 are all stretched into the gears Inside the box 7; inside the gear box 7, a cylindrical gear 6 is fixedly connected to each transmission shaft 9, and among the four cylindrical gears 6, two adjacent cylindrical gears 6 mesh with each other.

[0048] The upper part of the gear box 7 adopts the end cover 3 and the end cover 23 to carry out the sealing of the box body, and plays the supporting role of the transmission shaft 9 .

[0049] A right-handed nut 1 is provided on the upper end of the transmission shaft 9 on the right-handed screw rod 11 and the right-handed screw rod 12 ; the right-handed screw sleeve 2 is set on the inner position of the gear box 7 where these two transmission shafts are located.

[0050] A left-handed nut 25 is provided on th...

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Abstract

The invention discloses a flour delivery mechanism of a steamed bun making machine. A flour hopper (10) is arranged on the flour delivery mechanism of the steamed bun making machine and fixedly installed on a vertical machine head of the flour delivery mechanism (26) through a bracket (15), and the bracket (15) below the flour hopper (10) is fixedly connected with a flour discharging mouth (17); a plurality of vertical screw rods are arranged in the flour hopper (10) and a screw propeller is arranged on an excircle of each screw rod. Due to the adoption of the technical scheme, the invention overcomes the defect that the density of the flour dough cannot meet the process requirement of the steamed bun during the manual flour pressing process, ensures the taste of the produced product, enables the produced product to be full of layering feeling and resilience and have uniform and exquisite air holes, overcomes the defect that the flour pressing times and the flour dough density cannot ensure consistent to lead to inconsistent quality of the steamed buns during the manual flour pressing process, does not require the manual flour pressing, reduces the labor intensity and the manufacturing cost, does not need to purchase an additional flour pressing machine, and reduces the equipment investment.

Description

technical field [0001] The invention belongs to the technical field of food processing machinery, and relates to steamed bun production machinery. More specifically, the invention relates to a noodle conveying mechanism of a steamed bun machine. Background technique [0002] The steamed bun machine is an automatic equipment for producing traditional food "steamed buns". In the production operation of the steamed bun machine, the dough needs to be repeatedly pre-pressed by the noodle press to form a rough dough, and then it is shaped and pressed by a noodle press on the steamed bun machine. , and then sent to the knife-cut part to cut into knife-cut steamed bun blanks. [0003] At present, the roll-type steamed bun machines produced by various food machinery manufacturers at home and abroad, such as the ones in the attached drawings of this manual figure 1 Shown, the structure of this machine is: a pressing noodle mechanism 27, rolling noodle mechanism 28, noodle guiding me...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21C3/04A21C3/10
Inventor 吴相标
Owner 吴相标