Baking equipment for producing cakes

Abstract

The invention discloses baking equipment for producing cakes, and specifically relates to the field of food manufacturing. The baking equipment comprises a main machine mechanism, a slurry injection mechanism, a stuffing injection mechanism and a control box, the slurry injection mechanism, the stuffing injection mechanism and the control box are located on one side of the main machine mechanism,the main machine mechanism comprises a rack, and a reduction gearbox is fixedly arranged in the rack; and a first transmission shaft and a second transmission shaft are arranged in the reduction gearbox, the second transmission shaft is located over the first transmission shaft, a chain is meshed with the surface of the first transmission shaft, a main shaft meshed with the chain is arranged on the rack, a motor is arranged at one end of the main shaft, first eccentric wheels are symmetrically connected to the second transmission shaft in a sleeving mode, and a first connecting rod is hinged to the first eccentric wheel. According to the present invention, the main machine mechanism is arranged, the main shaft is driven by the motor, the eccentric wheel is driven to move on the main shaftthrough the chain, mechanical transmission is adopted, and traditional operation of baking workers is completely replaced.

Description

technical field [0001] The invention relates to the field of food manufacturing, more specifically, the invention relates to a baking equipment for producing cakes. Background technique [0002] Traditional Japanese snacks (fish-shaped yaki, Imagawa yaki, maple leaf yaki, etc.) have been baked manually, which has the following defects: [0003] 1. The product quality is unstable. (1) The baking heat is uneven, and it is difficult to accurately control the heat size and baking time of each product by manual baking, and the baked products have inconsistent colors; (2) The ratio of skin filling is unstable, and manual extrusion of flour and bean filling is used According to the method, the weight of the skin and stuffing of each product is quite different; (3) the taste difference is obvious, affected by the artificial baking method and the uniformity of the skin, the taste of the product is quite different. [0004] Second, the production efficiency is low. For every group ...

AI Technical Summary

Problems solved by technology

(1) The baking heat is uneven, and it is difficult to accurately control the heat size and baking time of each product by manual baking, and the baked products have inconsistent colors; (2) The ratio of skin filling is unstable, and manual extrusion of flour and bean filling is used According to the method, the weight of the skin and stuffing of each product is quite different; (3) The taste difference is obvious, affected by the artificial baking method and the uniformity of the skin, the taste of the product is quite different

[0004] 2. Low production efficiency

[0005] 3. High labor cost

Manual baking in the baking process requires a large number of operators. Because the workers have to operate above the gas oven, the summer is hot and unbearable. The continuous high temperature and busy manual work make the baking personnel more mobile.

The baking process has relatively high technical requirements for the oven personnel. It takes nearly a month of baking practice to be able to bake proficiently, and the staff training costs a lot.

[0006] Previously, there was no baking equipment for fish-shaped grilled products on the market, so fish-shaped grilled products were all baked by hand, and the production cost was relatively high

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