Full-automatic Chinese pastry production line

A Chinese pastry and fully automatic technology, applied in loading/unloading, conveyors, mechanical conveyors, etc., can solve the problems of low work efficiency and low output, and achieve the effect of reducing floor space and facilitating layout
CN112960418APending Publication Date: 2021-06-15SHANGHAI SOONTRUE MACHINERY EQUIP
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
SHANGHAI SOONTRUE MACHINERY EQUIP
Publication Date
2021-06-15

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Abstract

The invention discloses a full-automatic Chinese pastry production line, and relates to the technical field of automatic production. The full-automatic Chinese pastry production line comprises a loading system, a rack car conveying system, a curing system, an unloading system and a car returning system, and the loading system is used for stacking pastry trays loaded with raw pastry and conveyed by an input mechanism on a rack car; after loading is completed, the rack car is conveyed to the curing system through the rack car conveying system to be subjected to fermentation, steaming and cooling, the rack car output by the curing system is conveyed to the unloading system, and the unloading system unloads the pastry trays on the rack car to an output mechanism; and the unloaded empty frame vehicle is conveyed to the loading system by the car returning system for loading. The full-automatic Chinese pastry production line is high in automation degree, does not need manual intervention in the production process, can effectively ensure food safety, can perform whole vehicle steaming processing on the rack vehicle, and is beneficial for improving the yield and the work efficiency.
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Description

technical field

[0001] The invention relates to the technical field of automatic production of Chinese pastry, in particular to a fully automatic production line of Chinese pastry. Background technique

[0002] In the past production of Chinese-style pastry, the proofing and steaming process of the pastry was discontinuous, which resulted in the time course of exposing the pastry after proofing. Moreover, the temperature shock effect was likely to occur when the pastry was out of the proofing box, reducing the The quality of pasta. In addition, in the past pastry production, many processes need to be completed manually, which not only employs a large number of people, but also has high labor intensity and poor working conditions. Moreover, it is difficult to guarantee the hygienic conditions of production, and there are food safety hazards, resulting in low output and work efficiency. The problem.

[0003] On January 11, 2012, the State Intellectual Property Office disclos...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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