Egg tart crust forming fast conveying device

Abstract

The invention discloses a fast material conveying device for egg tart skin forming, which belongs to the technical field of egg tart skin forming, and comprises a rotating mechanism, a bracket, an egg tart skin feeding cylinder, an egg tart skin feeding cylinder, a skin pressing mechanism, and an egg tart tank that acts successively on the rotating mechanism through infrared control Egg tart shell cutting and pressing down; the egg tart shell feeding cylinder and skin pressing mechanism and the egg tart groove that act on the rotating mechanism successively through infrared control. Falling into the tin foil of the egg tart tank, the egg tart skin is rotated to the pressing mechanism for processing through the rotating mechanism, and the telescopic rod goes through the egg tart tank to lift up the pressed egg tart skin, and the pressed tin foil and egg tart skin are lifted up and pressed The pushing mechanism is pushed onto the conveying mechanism, and the conveying mechanism is provided with a clamping mechanism and a guiding mechanism. The egg tart skin on the conveying mechanism moves into the clamping mechanism, and the clamping mechanism slides along the guiding mechanism to hold up the egg tart skin and transport it to the bracket.

Description

technical field [0001] The invention relates to the technical field of egg tart skin forming, in particular to a fast material conveying device for egg tart skin forming. Background technique [0002] Egg tarts are Western-style pies made of egg paste, which means pies with exposed fillings. The method is to put the pie crust into a small round pan-shaped cake mold, and pour egg mixture made of sugar and eggs. The outer layer of the baked egg tart is a crispy tart skin, and the inner layer is a sweet yellow solidified egg paste; the egg tart needs egg tart skin and egg tart water before making, and the egg tart skin is usually placed in a Inside the egg tart mold, the egg tart mold is made of tinfoil material, the whole is cup-shaped, and the opening expands outward. After the dough is kneaded, the dough needs to be cut into circles, and then it needs to be pressed into the egg tart mold. It is usually done by hand. Egg tart shells have different shapes and lower efficiency...

AI Technical Summary

Problems solved by technology

[0003] The automatic egg tart shell forming machine is equipped with an automatic cup drop device on the frame. When the egg tart shell needs to be adhered, the egg tart tray is easy to deviate from the setting when the egg tart tray is falling due to centrifugal force and gravity during the rotation process. The position of the egg tart skin will become poor when it is adhered.

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