Filling device for aged butter

Abstract

A filling device for aged butter comprises a feeding mechanism and a filling mechanism, wherein the outlet of the feeding mechanism is communicated with the inlet of the filling mechanism. The filling device is characterized in that the filling mechanism comprises a cup holder, a cup holder lifting mechanism, a bracket, a filling cavity, a filling rod lifting mechanism, a filling sleeve lifting mechanism, one or more filling rods and one or more filling sleeves. Compared with the prior art, the filling device has the beneficial effects that since a filling structure that the filling sleeves and the filling rods are matched with each other is designed, the filling of the aged butter can be effectively completed, the filling efficiency is high, and the requirements of industrial production can be met.

Description

technical field [0001] The present invention relates to a food filling device, and more particularly to a filling device for aged butter. Background technique [0002] Food processing companies often need to add butter to slices of bread or biscuits during production, and butter is kept at low temperature during purchase and storage to prevent butter from going bad. When taken out for use, the butter is still solid and difficult to use. For this reason, food processing companies usually have two methods. One is to place it at room temperature or a higher temperature for several hours to let it age naturally and become sticky. thick liquid, but this method takes a long time, and the butter is easy to deteriorate or be polluted, so it is necessary to pay great attention to environmental hygiene and temperature; the other is to use an aging machine imported from abroad to quickly age it for use (usually it takes several minute). [0003] The product obtained by either method ...

AI Technical Summary

Problems solved by technology

When taken out for use, the butter is still solid and difficult to use. For this reason, food processing companies usually have two methods. One is to place it at room temperature or a higher temperature for several hours to let it age naturally and become sticky. thick liquid, but this method takes a long time, and the butter is easy to deteriorate or be polluted, so it is necessary to pay great attention to environmental hygiene and temperature; the other is to use an aging machine imported from abroad to quickly age it for use (usually it takes several minute)

[0003] No matter which method the product obtained is aged butter, a very viscous liquid, because of its very viscous, it is difficult to fill it with ordinary filling machines

Images