Device for detecting thickness of outer wall of internally hollow chocolate

Abstract

The invention aims to provide a device for detecting the thickness of the outer wall of an internally hollow chocolate. According to the technical scheme, the device for detecting the thickness of the outer wall of the internally hollow chocolate is characterized by mainly comprising a controller, a servo valve, an actuator and a measurement mechanism, wherein the actuator mainly comprises a servo motor and a die core; the servo valve and the measurement mechanism are connected with the controller and the actuator; the servo motor is connected with the die core. The device for detecting the thickness of the outer wall of the internally hollow chocolate has the beneficial effects that the detection of the wall thickness of the hollow chocolate can be controlled, the probability of rebaking is reduced, the production cost is reduced, and the enterprise benefit is improved.

Description

technical field [0001] The invention relates to the field of chocolate production, in particular to a device for detecting the thickness of the outer wall of chocolate which is hollow inside. Background technique [0002] Chocolate is a sweet food made from cocoa mass and cocoa butter. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly or used to make cakes, ice cream, etc. On the romantic Valentine's Day, it is an indispensable protagonist to express love. Chocolate is small in size, has a lot of heat, and is sweet and delicious. Studies have found that chocolate contains antioxidants that are found in red wine. [0003] There are more and more types of chocolate, and hollow chocolate is one of them. In the original technology, the inner core is solidified, and then coated with a layer of chocolate on the outer surface; in the existing new products, some inner cores are liquid substances, which cannot be coated with choc...

AI Technical Summary

Problems solved by technology

In the original technology, the inner core is solidified, and then coated with a layer of chocolate on the outer surface; in the existing new products, some inner cores are liquid substances, which cannot be coated with chocolate on the outer surface, and can only be made first. Hollow chocolate filled with a liquid core

In the production process of the prior art, due to the sagging effect of gravity and the low melting point of chocolate, the thickness of the outer wall of the chocolate often varies, which makes the follow-up work difficult, and often has to be returned to the furnace for re-production, which increases production costs.

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