Food transport device

Abstract

The invention discloses a food transport device. The food transport device is used for being mounted in a fermentation chamber, that is, during operation, the food transport device can be mounted in the fermentation chamber with a large space, and the temperature in the fermentation chamber is suitable for fermentation of package blanks. The food transport device comprises a rack, a guide rail anda transport carrier, wherein the guide rail is mounted on the rack and winds in a spiral structure in the vertical direction, that is, the guide rail is laminated and winds in a spiral structure; thetransport carrier is arranged in the extending direction of the guide rail and used for transporting the package blanks to move in the extending direction of the guide rail. As the guide rail winds in a spiral structure in the vertical direction, the length of the guide rail is extended, so that the food transport device can accommodate more package blanks to ferment in the fermentation chamber,and the occupied area of the food transport device is saved. By means of the food transport device, the package blanks can be conveniently transported to the food transport device, the fermented package blanks can be conveniently taken out of the food transport device, and thus, the workload is reduced.

Description

technical field [0001] The invention relates to the technical field of transmission devices, in particular to a food transmission device. Background technique [0002] Bread, hamburgers and other baked goods need to go through the fermentation process in the manufacturing process. Generally, multiple buns are neatly placed on trays or plates, and then the trays or plates are stacked, and then the stacked trays or trays are placed The dishes are sent to the fermentation box, and the finished product is taken out after the fermentation is completed. [0003] Among them, it can be understood that the definition of the base is: the base is a raw product that has not been baked or steamed, and becomes bread or hamburger after fermentation. [0004] However, the existing technology has the following defects: [0005] 1. When fermenting a large amount of bread, hamburger and other food at the same time, it occupies a large area and the production efficiency is low. [0006] 2. I...

AI Technical Summary

Problems solved by technology

[0005] 1. When fermenting a large amount of bread, hamburger and other food at the same time, it occupies a large area and the production efficiency is low

[0006] 2. It takes time to send multiple trays or plates into the fermentation box, and the stacking of trays or plates requires a lot of labor

[0007] 3. In the prior art, during the process of manually sending the tray or plate into the fermentation box, the plate or tray is easy to shake, causing the bag to collapse easily during baking

[0008] 4. When the existing dough is fermented in the fermentation box, it is heated unevenly, which makes the fermentation of the dough uneven and the taste is poor

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