Non-contact gripper

A non-contact, on-body technology, applied in baking, dough cutting machinery, dough processing, etc., can solve the problems of dough elongation, thinning, dough adhesion, etc., to strengthen the adsorption force, ensure the integrity, and enhance the adsorption effect. Effect

Pending Publication Date: 2019-02-05
CHENGDU SOONTRUE MECHANICAL EQUIP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dough conveying device of the above-mentioned patent also uses a traditional skin cutter to cut the dough from top to bottom, and directly inserts the dough downwards onto the skin connecting plate for filling and encapsulation. However, this layout often requires Reserve the space for cuttin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A non-contact gripper includes a gripper body 1101, a skin cutter is provided on the outer edge of the bottom of the gripper body 1101, a cutting edge 1102 is provided at the bottom of the skin cutter, and an annular groove 1103 is arranged at the bottom of the gripper body 1101 , the side of the annular groove 1103 is provided with an air outlet 1104, and the gripper body 1101 absorbs the dough to the next station by suction. The gripper body 1101 is specifically used to absorb and move the skin-cut dough from the skin-cutting station to the forming mold, and then the forming mold transports the dough to the filling station; it can also directly move the dough to the filling station through adsorption. bit. Since the air outlet 1104 is disposed on the side wall of the annular groove 1103, the negative-pressure airflow will flow along the annular groove 1103, thereby forming a negative-pressure vortex airflow similar to the principle of a tornado. The gripper body 1101...

Embodiment 2

[0028] A non-contact gripper includes a gripper body 1101, a skin cutter is provided on the outer edge of the bottom of the gripper body 1101, a cutting edge 1102 is provided at the bottom of the skin cutter, and an annular groove 1103 is arranged at the bottom of the gripper body 1101 , the side of the annular groove 1103 is provided with an air outlet 1104, and the gripper body 1101 absorbs the dough to the next station by suction. The gripper body 1101 is specifically used to absorb and move the skin-cut dough from the skin-cutting station to the forming mold, and then the forming mold transports the dough to the filling station; it can also directly move the dough to the filling station through adsorption. bit. Since the air outlet 1104 is disposed on the side wall of the annular groove 1103, the negative-pressure airflow will flow along the annular groove 1103, thereby forming a negative-pressure vortex airflow similar to the principle of a tornado.

[0029] The air outl...

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PUM

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Abstract

The invention belongs to the technical field of non-contact grippers, in particular to a non-contact gripper. The non-contact gripper comprises a gripper body, wherein the outer edge of the bottom ofthe gripper body is provided with a cutting edge; the bottom of the gripper body is provided with a ring-shaped groove; the side edge of the ring-shaped groove is provided with an air outlet; the gripper body is used for adsorbing wrappers to a next station through suction force. The gripper body can horizontally move the wrappers from a wrapper cutting station to a wrapper receiving station directly instead of vertically pushing the wrappers downwards to the next station according to a non-transmission method, so that the whole non-contact gripper has higher extensibility. When the processedwrappers are larger in moisture content, the wrappers are prevented from adhering or getting long and thin by stretching.

Description

technical field [0001] The application belongs to the technical field of food processing, and in particular relates to a non-contact gripper. Background technique [0002] When the existing stuffed food device processes the dough, it often first presses the dough blocks several times to form a dough band, and the dough band is cut into small dough skins that meet the requirements after being processed by the skin cutter device. While the small dough is being cut and formed, it falls freely or is pushed down by the skin cutter device to the next station, and then the filling and forming process is carried out. [0003] For example, the patent application number is CN201410170052.3, the application date is 2014.04.25, and the invention patent named "stuffed food forming machine" has the technical solution: the invention belongs to the technical field of food processing, and in particular relates to a stuffed food forming machine. The machine comprises a frame and a dough conv...

Claims

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Application Information

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IPC IPC(8): A21C5/00A21C9/08
CPCA21C5/00A21C9/08
Inventor 彭涛周莉
Owner CHENGDU SOONTRUE MECHANICAL EQUIP CO LTD
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