Fried stick cutting equipment

Abstract

The invention discloses fried bread stick cutting equipment which comprises a base (1), a connecting rod (2), a linear rack (3), a gear (4), an arc-shaped rack (5), a rocker (6) and a blade (7), wherein the middle part of the connecting rod (2) is hinged with the base (1); the linear rack (3) is slidably matched on the base (1); the arc-shaped rack (5) is rotatably matched with the base (1); the gear (4) is rotatably matched on the base (1) and is engaged with the linear rack (3) and the arc-shaped rack (5); one end of the rocker (6) is hinged with the base (1) while the other end of the rocker is connected with the base (1) through a first pull spring (17); the blade (7) is arranged on the lower surface of the rocker (6); the base (1) is connected with a second motor (12) through a supporting rod (22); an output shaft of the second motor (12) is connected with a cam (19); a baffle plate (18) is arranged on the base (1). With the fried bread stick cutting equipment, the workload of catering service workers is low and the sizes of fried bread sticks are consistent.

Description

technical field [0001] The invention relates to the technical field of food machinery, in particular to a deep-fried dough stick cutting device for cutting flour and noodles. Background technique [0002] In people's daily life, deep-fried dough sticks are a delicacy obtained by cutting, stretching, and then putting them in oil for frying after flour has been kneaded. Wherein, the traditional deep-fried dough sticks cutting process is by placing the strip-shaped fabric on the operating table, and then manually cutting the deep-fried dough sticks by a knife, so as to obtain thin strip-shaped semi-finished products. This process involves the catering personnel cutting the fabric manually, and the size of the fritters is manually controlled by the catering personnel, which can easily lead to fried fritters of inconsistent sizes; moreover, the catering personnel are engaged in bending over and cutting the fabric for a long time every day. , which also increases the work fatigue...

AI Technical Summary

Problems solved by technology

This process involves the catering personnel cutting the fabric manually, and the size of the fritters is manually controlled by the catering personnel, which easily leads to fried fritters of inconsistent sizes; moreover, the catering personnel are engaged in bending over and cutting the fabric for a long time every day. , which also increases the work fatigue intensity of the catering staff

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