Cooling device for producing Chinese style desserts

Abstract

The invention discloses a cooling device for producing Chinese style desserts. The device comprises a cooling room, a cooking room, an air delivery pipe, a splitter plate, an air inlet pipe, a humidifying box, a filter box, an air inlet hopper, a coarse filter screen, a fine filter screen, an air pump, an evaporative humidifier, a worm gear, a driving motor, a worm, a turntable, a driving chain wheel, a fixed seat, a chain, a driven chain wheel and a mounting rod. As cold air is subjected to double-layer filtration through a coarse filter screen and a fine filter screen, then humidified through an evaporative humidifier and introduced into the cooling room, a phenomenon that the surfaces of desserts crack and peel is avoided, the appearance and quality of the desserts are improved; horizontal air supply is matched with a driving motor to drive a rotary disc to rotate, so that the cooling effect of the desserts is improved. The cooling efficiency of the desserts is improved, and the cooling uniformity is improved; the cooled cold air is conveyed into the cooking room through the air conveying pipe to replace an air conditioner and a fan to cool the cooking room, so that the comfort of workers in the cooking room is improved.

Description

technical field [0001] The invention relates to the technical field of heating and ventilation, in particular to a cooling device for producing Chinese snacks. Background technique [0002] Chinese dim sum is steamed under high temperature and pressure. Chinese dim sum is steamed with high temperature and high pressure steam, and then cooled and then put into a quick freezer for quick freezing. The original technology is to put the steamed Chinese dim sum in an air-conditioned room to cool naturally. After cooling down to no higher than 45°C, it enters the quick-freezing machine for quick freezing. In production practice, the Chinese dim sum is fixed, the cooling speed is slow, the efficiency is low, and the cooling of the dim sum is uneven everywhere, and the energy consumption is high during the cooling process. The cold air used for cooling is relatively dry, and it is easy to take away the moisture on the surface of the dim sum while blowing it to cool down, causing the ...

AI Technical Summary

Problems solved by technology

[0002] Chinese dim sum is steamed under high temperature and pressure. Chinese dim sum is steamed with high temperature and high pressure steam, and then cooled and then put into a quick freezer for quick freezing. The original technology is to put the steamed Chinese dim sum in an air-conditioned room to cool naturally. After cooling down to no higher than 45°C, it enters the quick-freezing machine for quick freezing. In production practice, the Chinese dim sum is fixed, the cooling speed is slow, the efficiency is low, and the cooling of the dim sum is uneven everywhere, and the energy consumption is high during the cooling process. The cold air used to cool down is relatively dry, and it is easy to take away the moisture on the surface of the dim sum while blowing it to cool down, causing the dim sum to dry and peel, which greatly reduces the appearance and quality of the dim sum

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