Dust-free dough adding funnel capable of automatically controlling quantity for dough kneading

Abstract

The invention discloses a dust-free dough adding funnel capable of automatically controlling quantity for dough kneading. The dust-free dough adding funnel comprises a funnel body, and the left side of the funnel body is fixedly connected with a driving motor. Through the driving motor, a first bevel gear, a second bevel gear, a rotating rod, a fixing cylinder, a scraper, a turnover disc, a fixing box, a pressure sensor and an electrostatic dustproof box, the electrostatic dustproof box adsorbs raised flour to the surface of an inner cavity of the electrostatic dustproof box through the electrostatic adsorption capacity, an output shaft of the driving motor drives the rotating rod to rotate through the first bevel gear and the second bevel gear, the rotating rod drives the scraper to rotate through a telescopic rod, flour is prevented from being attached to the surface of the inner cavity of the funnel body, after the pressure sensor detects that pressure reaches a preset value, an electromagnetic valve is closed, an output shaft of a rotating motor drives an overturning disc to rotate, and quantitative adding is achieved, so that the automatic quantity control effect and the dustproof effect improving effect are achieved, and the problems that an existing device does not have an automatic quantity control function and is poor in dustproof effect are solved.

Description

technical field [0001] The invention relates to the technical field of flour processing, in particular to a dust-free flour adding funnel for kneading dough with automatic volume control. Background technique [0002] Pasta refers to food mainly made of flour. There are different types of pasta all over the world. Chinese pasta snacks have a long history, different flavors, and a wide variety. Dumplings, buns, Liangpi, wontons, twists, etc. Western food includes bread, various scones, etc. Flour fermentation is through the fermentation of yeast to produce carbon dioxide. The released carbon dioxide is limited by the network structure of gluten The air holes are formed to increase the volume of the dough. After the basic fermentation, the dough can be cut into a fixed size and then rounded. The divided dough loses part of the carbon dioxide and makes the softness lower. It should be directly shaped and rounded. Carbon dioxide will also disappear. The purpose of rounding is t...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a dust-free noodle adding funnel with automatic volume control for kneading, which has the advantages of automatic volume control and good dust-proof effect, and solves the problem that existing devices do not have the function of automatic volume control and dust-proof The problem of poor performance

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