Fried bread stick blank transferring and lengthening device

Abstract

The utility model discloses a fried bread stick blank transferring and lengthening device and belongs to the field of automatic fried bread stick frying machines. The device comprises a lengthening mounting frame, a clamping hand transmission frame, a clamping hand transmission beam, a clamping hand opening and closing transmission shaft, a clamping hand opening and closing control frame, a clamping hand supporting frame, a clamping hand claw, a dough pressing claw, a clamping hand seat, a clamping hand moving transmission mechanism, a lifting frame, a fried bread stick blank supporting mechanism, a lengthening transmission device, a clamping hand opening and closing shaft, a clamping hand supporting shaft and a clamping hand supporting shaft seat; the lengthening mounting frame is mounted on a rack and is connected with the rack; and the device has the characteristics of compact structure, high transmission precision and reliable movement.

Description

technical field [0001] The invention belongs to the field of pasta machinery, and in particular relates to a device for sending out and elongating fried dough sticks of an automatic deep-fried dough stick machine capable of automatically frying fried dough sticks. Background technique [0002] Deep-fried dough sticks are one of the common pasta dishes for Chinese people, and they are mostly used as breakfast food; there are many kinds of deep-fried dough sticks eaten, including single short ones, single sliced ​​ones, cake-shaped ones, and double-stacked ones; the most The common one is double-stacked; the present invention is mainly aimed at the double-stacked one to realize automatic frying; the existing double-stacked deep-fried dough sticks (in order to avoid confusion, hereinafter referred to as fried dough sticks) The frying method is, first in the Add water and additives to the flour. The additives generally include leavening agents, foaming agents and other additives...

AI Technical Summary

Problems solved by technology

[0002] Deep-fried dough sticks are one of the common pasta dishes for Chinese people, and they are mostly used as breakfast food; there are many kinds of deep-fried dough sticks eaten, including single short ones, single sliced ​​ones, cake-shaped ones, and double-stacked ones; the most The common one is double-stacked; the present invention is mainly aimed at the double-stacked one to realize automatic frying; the existing double-stacked deep-fried dough sticks (in order to avoid confusion, hereinafter referred to as fried dough sticks) The frying method is, first in the Add water and additives to the flour. The additives generally include leavening agents, foaming agents and other additives that pursue special effects, and then stir and knead the dough. After kneading the dough, ferment the dough, and roll the fermented dough To form noodle strips, cut the noodle strips into individual strip-shaped noodle blanks, then stack two long strip-shaped noodle blanks together, and after pressing, glue the middle parts of the two long strip-shaped noodle blanks together to form fried dough sticks. Put it into the oil pan for frying. Before putting it into the oil pan, elongate the fried dough sticks by hand, which will make the fried dough sticks expand more easily, taste good, and easy to fry and burn; put the fried dough sticks into the hot After the oil pan expands rapidly, it needs to be turned frequently to ensure even frying; after frying, remove it and control the excess oil to complete the frying of the fried dough sticks; Finishing next to the hot oil pan, the operator will be subjected to hot fumigation, the working environment is harsh, and it will also have adverse effects on personal health; on the other hand, the deep-fried dough sticks are fried. It is more difficult. Improper operation of each process will result in unsatisfactory frying of fried dough sticks in the end, which requires relatively high technical comprehensiveness of operators; what's more, repeated manual contact in the frying process of fried dough sticks will cause health requirements on the one hand. Unfavorable, on the other hand, it is also unfavorable to the operation process of fried dough sticks

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