Quantitative powder discharging pump barrel

Abstract

The invention relates to a quantitative powder discharging pump barrel. Two one-way bearings with opposite rotating directions are mounted on a powder shaft assembly penetrating into a storage bin from the center of a storage bin cover; a powder shaft penetrates through the center of the storage bin cover, a lower screw and a stirring piece are arranged on the lower portion of a stirring shaft, and a quantitative powder pump barrel pouring-out device composed of the quantitative discharging pump barrel, an adjustable powder pump driving assembly, a valve motor assembly and an externally-hung barrel sliding rail base can achieve quantitative pouring-out of powder.

Description

technical field [0001] The invention relates to a pump barrel for quantitatively feeding powder materials in the technical field of cooking equipment, and is especially suitable for quantitatively adding powder and seasoning in the process of making cold and hot dishes. Background technique [0002] In the process of making cold dishes and hot dishes, various seasonings need to be added quantitatively, including powdery seasonings. For example, salt, pepper, monosodium glutamate and so on. Because each person operates differently or tastes differently, the types of condiments added to the same dish and the amount of condiments added are different, which will change the taste of the dish. Similarly, there are many types of cold dishes, even a senior chef, many of them are only proficient in one or two types of cold dishes, but cannot accurately add seasonings to many other types of dishes. The difference in the type and amount of seasoning will cause the taste of the dish t...

AI Technical Summary

Problems solved by technology

Just like this, if several senior chefs change in a restaurant, the taste of the dishes will change, which will affect the stability of the customer source

Similarly, for a large number of catering chain stores on the market, due to different chefs and chefs' experience, it is difficult to maintain the same taste of dishes in chain stores of the same brand, which affects the development of the catering industry.

It is the long-term and arduous training of senior chefs in the catering industry above, and the scarcity of senior chefs makes it difficult to popularize high-quality and stable cold dishes.

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