Sliced ​​noodle robot tray level adjustment device

Abstract

The invention relates to a horizontal adjustment device for a tray disc of a sliced noodle robot. The horizontal adjustment device comprises a rotary mechanism, wherein the rotary mechanism comprises a robot wrist, a base for bearing the tray disc and a driving system; one end of the base is hinged with the robot wrist; the driving system is used for driving the other end of the base to rotate by taking a hinged part of the base and the robot wrist as the axis. The adjustment device can conveniently realize angle adjustment of the tray disc between the inclined position and the horizontal position.

Description

technical field [0001] The invention belongs to the technical field of food and beverage production, and in particular relates to a horizontal adjustment device for a knife-cut noodle robot tray. Background technique [0002] With the acceleration of people's life rhythm and the improvement of living standards, people pay more attention to the scientific nature of diet. Pasta is loved by more and more people because of its unique nutritional content and easy digestion. There are many varieties and methods of pasta, among which sliced ​​noodles are the most common. Sliced ​​noodles are popular all over the country and foreigners because of their unique flavor, thick middle and thin sides, chewy middle and smooth and tender edges. [0003] Existing noodle cutting robots only place the noodle blanks on a noodle plate with a fixed angle of inclination to the horizontal plane for noodle cutting, which mainly has the following two disadvantages: 1. When the robot is in a waiting ...

AI Technical Summary

Problems solved by technology

[0003] Existing noodle cutting robots only place the noodle blanks on a noodle plate with a fixed angle of inclination to the horizontal plane for noodle cutting, which mainly has the following two disadvantages: 1. When the robot is in a waiting state for a long time, the noodle blanks It has always been placed at an inclination, causing the noodle base to displace and flow to the lower place, that is, thicken at the lower place and thin at the higher place, so that the noodle cannot be cut normally or the shape of the produced noodles is different, which affects the quality of the knife-cut noodle and the cooking quality. Standardization; 2. The noodle tray cannot adjust the inclination angle when beveling the noodle, so the distance and position of the noodle throwing and the size of the noodle cooking pot are limited

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