Full-automatic continuous egg tart skin production forming equipment

Abstract

The invention discloses full-automatic continuous egg tart skin producing and forming equipment, relates to the technical field of food processing, and aims to solve the problems that when egg tart skin surfaces are pressed and formed by existing egg tart skin producing equipment, a pressing mold cannot move, an egg tart skin conveying device needs to be stopped every time the mold is pressed, and conveying is continued after pressing and forming, so that the production efficiency is high. And the efficiency is reduced. A pressing mechanism is arranged above the conveying mechanism, supporting columns are arranged on the two sides of the pressing mechanism and connected with the pressing mechanism in a welded mode, moving mechanisms are arranged on the peripheries of the lower portions of the supporting columns on the two sides, and fixing bottom clamps are arranged on the lower portions of the supporting columns on the two sides. Two rows of moving wheels are arranged below the fixing bottom clamp, a push rod groove is formed in the lower portion of the interior of the moving mechanism, the push rod groove and the moving mechanism are of an integrated structure, electric push rods are arranged at the two ends of the interior of the push rod groove, and the fixing bottom clamp is arranged between the electric push rods at the two ends.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an automatic continuous type egg tart shell production and molding equipment. Background technique [0002] Egg tart is a Western-style pie filled with egg yolk. Due to the integration of Chinese and Western cultures, people's diets have become more and more diverse, and Western food has gradually been integrated into daily life. Egg tarts have also become a common delicacy in life. , which is very popular among people. The method is to pour tart water mixed with sugar, eggs, cream and other materials into the tart skin, and then put it into the oven to bake. The baked egg tart has a crispy tart skin. , the inner layer is a sweet yellow solidified egg paste, the egg tart skin is more troublesome to make, and can be stored for a long time after being frozen. The edible shell made of low-gluten flour, high-gluten flour, ghee, margarine, water and other materials and egg ta...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of fully automatic continuous type egg tart skin production molding equipment, to solve the problem that the existing egg tart skin production equipment proposed in the above background technology is when the egg tart skin surface is pressed and formed, because the pressing mold cannot move, and the egg tart skin is conveyed. The device needs to stop every time the mold is pressed, and then continue to transfer after pressing, resulting in a problem of reduced efficiency

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