Transportation limiting device

Abstract

The invention discloses a transportation limiting device. The transportation limiting device comprises a rack, and a second conveyer belt is arranged on the rack; the second conveyer belt transmits vegetables through a first rotating shaft and a second rotating shaft; a seventh power device is arranged at the bottom of the rack; an output shaft of the seventh power device is connected with one end of the second rotating shaft through a seventh belt; a first guide rod is arranged on the rack; and a longitudinal guide rail is arranged on the first guide rod. According to the transportation limiting device, food materials which are cut into blocks and strips can be transported to a slitting or dicing device to be continuously cut, and a limiting function is achieved while cutting, so that on one hand, vegetable cutting efficiency is effectively improved, the food materials are arranged trimly, vegetable cutting quality is guaranteed, and size uniformity of cut vegetables can be guaranteed, on the other hand, workload of operators is effectively reduced, and further, the risk of cutting fingers is effectively reduced.

Description

technical field [0001] The invention relates to the field of kitchen utensils, in particular to a delivery limiting device. Background technique [0002] At present, all vegetables are cut manually. At present, in this manual vegetable cutting method, if the blocky ingredients need to be cut into filaments, then the blocky ingredients can only be transported to the edge of the cutting knife manually. On the one hand, the cutting The efficiency is low, and the size of the cut vegetables is inconsistent. On the other hand, the workload of the operator is increased. On the other hand, there is a risk of cutting fingers. Especially for large canteens and restaurants, this problem is more prominent. Contents of the invention [0003] The purpose of the present invention is achieved through such a technical solution, which includes a conveying limit device, including a frame, a second conveyor belt is arranged on the frame, the second conveyor belt is transmitted through the fir...

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Problems solved by technology

[0002] At present, all vegetables are cut manually. In the current manual vegetable cutting method, if the blocky ingredients need to be cut into filaments, then the blocky ingredients can only be transported to the edge of the cutting knife manually. On the one hand, the cutting The efficiency is low, and the size of the cut vegetables is inconsistent. On the other hand, it increases the workload of the operator. On the other hand, there is a risk of cutting fingers, especially for large canteens and restaurants. This problem is more prominent

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