Dough kneading device convenient for feeding

Abstract

The invention discloses a dough kneading device convenient for feeding, and relates to the technical field of dough kneading. The dough kneading device comprises a bottom frame; the upper surface of the bottom frame is fixedly connected with a telescopic rod; the upper end of the telescopic rod is fixedly connected with a mounting frame; the lower surface of one end, far away from the telescopic rod, of the mounting frame is fixedly connected with two T-shaped plates; the T-shaped plate is fixedly connected with the upper wall of a double-layer sound insulation glass cover through screws; furthermore, a plurality of silencing mechanisms are fixedly connected to the peripheral surface of the double-layer sound insulation glass cover; a motor is mounted in the mounting frame; the output end of the motor is fixedly connected with a dough kneading mechanism; two supporting plates are fixedly connected to the upper surface of the bottom frame; and a kneading cylinder is rotatably connected between the two supporting plates. The device has good sound insulation effect, so that the influence of noise during kneading on a user is reduced; and meanwhile, the double-layer sound insulation glass cover also can prevent flour from splashing so as to avoid pollution or harm to the user.

Description

technical field [0001] The invention relates to the technical field of dough mixing, in particular to a dough kneading device for convenient feeding. Background technique [0002] Kneading noodles is to add liquid to powdery objects and stir or knead them to make them sticky. Knead the flour with water. According to the water temperature, kneading noodles can be divided into cold water kneading noodles, warm water kneading noodles, hot water kneading noodles, each kneading noodles The dough made by kneading method is different. The principle of kneading dough is to add water and additives to the flour, and through proper stirring for a certain period of time, the glutenin and glutenin will gradually absorb water and swell, stick to each other, and form a three-dimensional shape with a certain texture. Elastic, extensible, viscous and plastic gluten network structure. [0003] At present, there are manual and mechanical methods for kneading dough. For mechanical kneading, kn...

AI Technical Summary

Problems solved by technology

[0003] At present, there are manual and mechanical methods for kneading dough. For mechanical kneading, kneading devices are needed. However, the existing kneading devices will generate increased noise when kneading flour, resulting in noise pollution. At the same time, it also affects the users. At the same time, after the dough is finished, the user directly takes out the well-kneaded dough by hand, thereby polluting the well-kneaded dough.

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