A converter for pastry baking

Abstract

The invention discloses a converter for cake baking, which relates to the technical field of baking boxes, comprising an outer cylinder and a cylinder cover, as well as a triangular turret, a first motor, a first engaging component, a second engaging component, a first Electric push rod, U-shaped rotating rod, circular rotating block, baking assembly, first rotating ring, transmission shaft, brushing liquid assembly and three groups of baking racks, the cylinder cover is arranged above the outer cylinder, and the first motor is arranged on the cylinder Above the cover, the transmission shaft is fixedly connected to the end of the output shaft of the first motor, and is in driving cooperation with the output shaft of the first motor, and the triangular turret is fixedly connected to the end of the transmission shaft. Through the cooperation of the triangular turret, the baking component, the liquid brushing component, and the first engaging component and the second engaging component, the present invention can not only realize cyclic baking, but also automatically brush the egg liquid, and in the process of brushing the egg liquid, It does not waste the energy of the oven to bake cakes without intermittent work, which not only improves the work efficiency but also saves energy.

Description

technical field [0001] The present invention relates to the technical field of baking boxes, in particular to a converter for baking cakes. Background technique [0002] Pastry is a kind of food made from one or more of cereals, beans, potatoes, oils, sugars, eggs, etc. as the main raw materials, with or without other raw materials, after modulation, molding, cooking and other processes. And foods with cream, egg white, cocoa, jam, etc. added on the surface of the product or inside after cooking before or after cooking. Cakes are generally baked in the process of processing. However, in order to ensure the crispy skin and beautiful appearance of the cakes, the common cakes on the market need to be brushed on the surface of the cakes when the cakes are baked to a certain extent. Egg liquid or other seasonings make the baked pastries not only crispy on the outside, but also more beautiful and delicate. [0003] The Chinese utility model patent with the retrieval publication ...

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Problems solved by technology

[0004] However, the above-mentioned documents also have the following problems: 1. In the prior art, it is necessary to manually take out the cakes that have been baked to a certain extent and then brush them with egg liquid. During the period of brushing the egg liquid, a large amount of heat in the baking box is lost, which not only wastes resources, but also indirectly prolongs the baking time of the pastry when the temperature in the baking oven rises to an appropriate temperature. Stopping the heating of the converter will also waste energy in vain; 2. At the same time, due to the method of manually brushing the egg liquid, the efficiency is low, and there is a safety hazard of being scalded when the staff take the cakes

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