Automatic wrapper production device

Abstract

The invention discloses an automatic wrapper production device, and belongs to the technical field of intelligent equipment manufacturing. The automatic wrapper production device comprises a box body; the outer side wall of the box body is fixedly connected with a supporting plate; the top of the supporting plate is fixedly connected with a feeding motor; an output shaft of the feeding motor is fixedly connected with one end of a rotating rod, and the rotating rod is fixedly connected with a plurality of feeding gears; the feeding gears are in meshed connection with feeding racks; the feeding racks are fixedly connected to the outer side wall of a damp-proof plate; and the damp-proof plate is slidably connected to the side wall of the box body. After multiple bags of flour are placed on a supporting rod in a supporting frame, the flour extrudes the flour bags under the action of gravity, so that the parts of the flour bags are located below the supporting rod; and when a blade moves, the parts, located below the supporting rod, of the flour bags can be cut into U-shaped openings through the blade, and the flour can fall into a material guiding cover; the problem that manual bag opening is needed in traditional flour feeding is solved, time and labor are saved, and meanwhile the problem that flour is prone to being affected with damp after the flour bag is opened can be solved through a one-bag flour feeding mode.

Description

technical field [0001] The invention belongs to the technical field of intelligent equipment manufacturing, and in particular relates to an automatic dough production device. Background technique [0002] In common dough production, most of the processing steps are manually pouring flour into the dough mixer, adding appropriate amount of water and yeast, after the dough is finished, the dough is manually taken out and left to ferment. The dough production process is divided into multiple steps. It is difficult to complete all the steps on one device, so the assembly line required in the production process is relatively long, but because the dough belongs to food, the excessively long assembly line will easily cause dust to adhere to the dough, and it is difficult to meet the requirements of food production. The production line capable of producing dough requires manual auxiliary production, which is difficult to achieve full automation and cannot liberate the labor force. Th...

AI Technical Summary

Problems solved by technology

[0002] In common dough production, most of the processing steps are manually pouring flour into the dough mixer, adding appropriate amount of water and yeast, after the dough is finished, the dough is manually taken out and left to ferment. The dough production process is divided into multiple steps. It is difficult to complete all the steps on one device, so the assembly line required in the production process is relatively long, but because the dough belongs to food, the excessively long assembly line will easily cause dust to adhere to the dough, and it is difficult to meet the requirements of food production. The production line capable of producing dough requires manual auxiliary production, which is difficult to achieve full automation and cannot liberate the labor force. Therefore, an equipment that can continuously and automatically produce dough is needed

[0003] At present, the main raw material for dough production is flour, but it is difficult to process all the flour in a short time if too much flour is added at one time. Manually opening bags is time-consuming and laborious. Some production lines completely rely on the operator's practical experience to control the proportion of flour, water, salt, and yeast, which cannot guarantee the quality of each dough. When integrating the entire assembly line into one device, it is necessary to consider The cleaning problem of the device. In the traditional dough production, the equipment for mixing flour into dough is manually cleaned with a dry rag after use, and it cannot be automated. More importantly, the traditional production method is difficult to do. From continuous discharge to continuous fermentation, the static fermentation method cannot make the dough ferment at a constant temperature, and the fermentation speed is slow, which makes the traditional dough production efficiency low and has certain disadvantages

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