Fried bread stick machine

Abstract

The invention discloses a fried bread stick machine which is used for automatic turning in the fried bread stick frying process and automatic collection after fried bread sticks are fried. The fried bread stick machine comprises a frying box. A shell cover is connected to the top of the frying box. Three sets of duplex chain wheels are rotationally connected to the inner walls of the two sides ofthe shell cover respectively, and two chain plate type chains arranged side by side are in transmission connection to the three sets of duplex chain wheels. A telescopic shifting plate mechanism is fixedly connected to the surface of a chain plate of each chain link of the chain plate type chains. A driving motor in transmission connection with the shaft end of one set of duplex chain wheels is fixedly installed on the outer wall of the shell cover. A rolling net plate is fixedly arranged in the frying box, and the free ends of the telescopic shifting plate mechanisms are in intermittent sliding contact with the top face of the rolling net plate. According to the fried bread stick machine, shifting plates of the telescopic shifting plate mechanisms are adopted and matched with the wavy topface of the rolling net plate, the fried bread sticks can be turned multiple times in the advancing process, it is guaranteed that all the faces of the fried bread sticks are heated evenly and expanded sufficiently, and the fried bread stick machine is compact in structure and small in occupied area.

Description

technical field [0001] The invention relates to the field of food processing machinery, in particular to a fried dough stick machine. Background technique [0002] Deep-fried dough sticks are a kind of traditional fried food, although eating too much will cause some damage to the body, it is still a popular breakfast food. At present, the production and processing of deep-fried dough sticks mostly stays in the traditional technology of rolling noodles by hand, making green dough sticks and frying deep-fried dough sticks in the smoke of oil, especially the process of frying deep-fried dough sticks. In the pot, use chopsticks and other tools to turn the fried dough sticks. After frying, use chopsticks to take the fried dough sticks out of the oil pan and drain the oil. This operation is not only labor-intensive for the operator, but also sucks the oil fume into the human body for a long time, and also It is not conducive to human health; when the supply of fried dough sticks ...

AI Technical Summary

Problems solved by technology

During the use of this equipment, although automatic frying has been realized, there are still the following problems: As is known, two dough sticks are usually used for green dough sticks, and a dent is pressed in the middle. , the side entering the oil hardens rapidly, the deep-fried dough sticks rapidly expand and float up, and the middle part expands freely; while the green body of the single-flank fried dough sticks is put into the high-temperature oil, because the surface is all in contact with the high-temperature oil and hardens rapidly, causing internal expansion to be hindered, and After the internal expansion, the surface layer is prone to cracking, which will affect the appearance. The automatic deep-fried dough sticks fryer of this equipment is to completely immerse the single-base fried dough sticks below the oil surface for frying. Although the fried dough sticks are relatively consistent in size, the expansion effect is not very good. ideal

During the use of this equipment, although automatic frying has been realized, the following problems still exist: using intermittent clockwise double-sided teeth to realize the turning of the fried dough sticks, and then pressing the rolled fried dough sticks on the oil surface through the lower support bar Below, and the thorn-like structure prevents the dough sticks from rolling during the transmission process, which is obviously not conducive to the expansion of the dough sticks, and is more likely to cause damage to the surface of the dough sticks, affecting the appearance quality

[0005] At the same time, in the above two patented technologies, both adopt the one-way assembly line operation method, and the raw body discharge port and the finished product discharge port are located at both ends of the equipment, which will cause the equipment to occupy an excessively large area; at the same time, there are also oily fumes. The problem of large diffusion surface is not conducive to the health of producers

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