Baking forming device and method for processing finger biscuits

Abstract

The invention discloses a baking forming device and method for finger biscuit processing, and relates to the technical field of finger biscuit production, the baking forming device comprises a baking box body, a motor is arranged at the top of the baking box body, an output shaft of the motor is connected with a rotating shaft, and a plurality of placing frames distributed at equal intervals are arranged on the outer wall of the rotating shaft; a placing frame is arranged in the baking oven body, a baking tray is placed in the placing frame, a plurality of baking forming grooves which are distributed at equal intervals are formed in the top of the baking tray, a plurality of mounting plates which are distributed at equal intervals are arranged on the two sides of the baking oven body, heating plates are arranged on the top surface and the bottom surface of each mounting plate, and the heating plates directly face the baking tray; a heating cavity is formed in the baking tray, the section of the heating cavity is of a U-shaped structure, and a plurality of heating protrusions distributed at equal intervals are arranged on the inner wall of the heating cavity. Batter at the bottom of the baking forming groove can be quickly heated and formed, the heat utilization rate is increased, and the baking efficiency of finger biscuits is improved.

Description

Technical Field

[0001] This invention relates to the field of ladyfingers production technology, and in particular to a baking and shaping apparatus and method for processing ladyfingers. Background Technology

[0002] Ladyfingers are a traditional Italian biscuit, named for their long, thin shape resembling fingers. They are mainly made from egg yolks, egg whites, granulated sugar, and low-gluten flour, and have a dry and crisp texture. They are often used as a base for desserts such as tiramisu, ice cream, mousse, and Charlotte cake. To make ladyfingers, the egg yolks and egg whites are separated, sugar is added to each yolk and whipped separately, and then the mixture is combined with flour, piped into long strips, and baked in an oven. This requires the use of a baking and shaping device.

[0003] A search revealed Chinese Patent Publication No. CN216219803U, which discloses a baking apparatus for biscuit production. The apparatus includes a baking chamber and a placement tray. A motor housing is fixedly mounted on the top of the upper side wall of the baking chamber, and a motor is fixedly installed inside the motor housing. This invention is rationally designed; the motor drives the rotating shaft and placement tray to rotate, ensuring more even heating of the biscuits within the baking chamber and improving baking quality. Simultaneously, the placement tray inside the baking chamber has a multi-layer structure, allowing for a larger batch of biscuits to be baked at once, improving work efficiency. Temperature sensors and controllers effectively prevent the temperature inside the baking chamber from becoming too high. The temperature can be adjusted using a knob. An exhaust valve effectively expels gas from the baking chamber, improving the taste and color of the biscuits. Heat dissipation windows and an exhaust fan effectively enhance the cooling effect of the baking chamber, resulting in better heat dissipation.

[0004] Existing technologies, such as the baking apparatus described above, can only heat and bake from both sides of the tray, which affects the utilization rate of heat, resulting in low baking efficiency and high energy consumption for ladyfingers. Therefore, there is room for improvement. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of existing technologies by providing a baking and shaping apparatus and method for ladyfingers. Its advantages include the ability to quickly heat and shape the batter at the bottom of the baking forming tank, increasing heat utilization and improving the baking efficiency of ladyfingers.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A baking and shaping device for processing finger biscuits includes a baking box. A motor is installed on the top of the baking box, and the output shaft of the motor is connected to a rotating shaft. The outer wall of the rotating shaft is provided with multiple equally spaced placement frames, and a baking tray is placed in each placement frame. The top of the baking tray has multiple equally spaced baking and shaping grooves. Multiple equally spaced mounting plates are provided on both sides of the baking box. Heating plates are provided on the top and bottom surfaces of the mounting plates, and the heating plates face the baking tray. A heating cavity is provided inside the baking tray. The heating cavity has a U-shaped cross-section, and the inner wall of the heating cavity has multiple equally spaced heating protrusions. Multiple equally spaced flow grooves are provided at the bottom of the baking tray, and the flow grooves are connected to the heating cavity through flow holes.

[0007] By adopting the above technical solution: In use, the prepared batter is piped into the baking forming tank using a piping bag. After the baking forming tank is filled with batter, the baking tray is placed in the placement frame, the oven door is closed, and the heating plate is turned on. The heating plate heats the baking tray evenly from the top and bottom. During the heating process, the motor drives the rotating shaft to rotate, which in turn rotates the baking tray, ensuring that each baking tray is heated evenly. When the heating plate heats from the bottom of the baking tray, hot air can enter the heating chamber through the flow groove and flow hole. The heat can be transferred to the bottom of the baking forming tank from the inside of the heating chamber. The heating protrusion increases the heating area of ​​the heating chamber, making it easier for the batter at the bottom of the baking forming tank to be heated and formed quickly, increasing the heat utilization rate and improving the baking efficiency of ladyfingers.

[0008] The present invention is further configured such that a through groove is provided on the bottom inner wall of the placement frame, and the cross-section of the through groove is an isosceles trapezoidal structure.

[0009] By adopting the above technical solution, the design of the through groove allows heat to directly contact the bottom of the baking tray, improving baking efficiency.

[0010] The present invention is further configured such that the top of the inner walls on both sides of the placement frame is an arc-shaped structure.

[0011] By adopting the above technical solutions, the arc-shaped structure design allows for a larger opening in the placement frame, improving the ease with which baking trays can be placed into the frame.

[0012] The present invention is further configured such that limiting grooves are provided on both sides of the bottom inner wall of the placement frame, and limiting protrusions are provided on both sides of the bottom outer wall of the baking tray, wherein the limiting grooves and limiting protrusions are adapted to each other.

[0013] By adopting the above technical solution, when the baking tray is placed into the placement frame, the limiting protrusion can be placed into the limiting groove, which can conveniently limit the baking tray and prevent the baking tray from shaking.

[0014] The present invention is further configured such that a guide block is provided on the top inner wall of the flow channel, and the cross-section of the guide block is semi-circular.

[0015] By adopting the above technical solution, the setting of the guide block can facilitate the introduction of hot air into the flow channel into the flow hole, thereby improving the heat flow rate.

[0016] The invention is further configured such that a circulating fan is provided on the back of the baking chamber, the input end of the circulating fan is connected to an air inlet via a flow pipe, the air inlet is installed on the top inner wall of the baking chamber, the output end of the circulating fan is connected to a drying chamber, and the bottom of the drying chamber is connected to an air jet plate via a circulation pipe, the air jet plate is installed on the bottom inner wall of the baking chamber.

[0017] By adopting the above technical solution: controlling the operation of the circulating fan to draw heat from the top of the baking box into the drying box, and after the moisture is removed in the drying box, the heat is sent back to the bottom of the baking box through the circulation pipe, realizing the recycling of heat, ensuring that the ladyfingers can be heated evenly, and improving the baking quality.

[0018] The invention is further configured such that a plurality of equally spaced jet nozzles are provided on the top of the jet plate. The arrangement of the jet nozzles facilitates the uniform ejection of hot air from the jet plate, improving the uniformity of heat flow within the baking oven.

[0019] The invention is further configured such that a visible door is connected to one side of the inner wall of the baking oven via a hinge, and a sealing strip is provided at the gap between the visible door and the baking oven, the sealing strip being made of silicone material.

[0020] By adopting the above technical solutions, the sealing strip can seal the gap between the visible door and the baking oven body, preventing heat from escaping during baking.

[0021] The invention is further configured such that an exhaust hole is provided on one side of the top of the baking box, an exhaust pipe is inserted into the exhaust hole, and a pressure relief valve is provided on the top of the exhaust pipe.

[0022] By adopting the above technical solution, when the air pressure inside the baking oven gradually increases, the pressure relief valve will automatically open to discharge excess hot air, thus avoiding flow loss and ensuring the balance of air pressure inside the baking oven.

[0023] A method of using a baking and shaping apparatus for processing ladyfingers includes the following steps: S1: When using, use a piping bag to squeeze the prepared batter into the baking mold. After the batter fills the baking mold, place the baking tray into the placement frame and close the box door. S2: Turn on the heating plate. The heating plate heats the baking tray evenly from the top and bottom. During the heating process, the motor drives the rotating shaft to rotate, which in turn drives the baking tray to rotate, ensuring that each baking tray is heated evenly. S3: When the heating plate heats from the bottom of the baking pan, hot air can enter the heating chamber through the flow groove and flow hole. The heat can be transferred to the bottom of the baking forming tank through the inside of the heating chamber. The heating protrusion increases the heating area of ​​the heating chamber, which makes it easier for the batter at the bottom of the baking forming tank to be heated and formed quickly. S4: After the batter has set, open the oven door. Once the baking tray has cooled, remove it from the placement frame. Then, pour the shaped ladyfingers out of the baking tray to complete the baking and shaping of the ladyfingers.

[0024] The beneficial effects of this invention are as follows: 1. A baking and shaping device for ladyfingers, comprising: using a piping bag to squeeze prepared batter into a baking and shaping trough; after the batter fills the baking and shaping trough, placing a baking tray in a placement frame, closing the door, and turning on the heating plate; the heating plate evenly heats the baking tray from the top and bottom; during the heating process, controlling the motor to drive the rotating shaft to rotate, which in turn drives the baking tray to rotate, ensuring that each baking tray is evenly heated; when the heating plate heats from the bottom of the baking tray, hot air can enter the heating chamber through the flow groove and flow hole; the heat can be transferred to the bottom of the baking and shaping trough from the inside of the heating chamber; the heating protrusion increases the heating area of ​​the heating chamber, facilitating the rapid heating and shaping of the batter at the bottom of the baking and shaping trough, increasing the heat utilization rate, and improving the baking efficiency of ladyfingers.

[0025] 2. A baking and shaping device for processing ladyfingers, wherein the through groove allows heat to directly contact the bottom of the baking tray, improving baking efficiency; the arc-shaped structure design allows for a larger opening in the placement frame, improving the ease of placing the baking tray into the placement frame; the arc-shaped structure design allows for a larger opening in the placement frame, improving the ease of placing the baking tray into the placement frame.

[0026] 3. A baking and shaping device for processing ladyfingers, wherein the circulating fan is controlled to draw heat from the top of the baking chamber into the drying chamber. After the moisture is removed in the drying chamber, the heat is sent back to the bottom of the baking chamber through the circulation pipe, realizing the recycling of heat and ensuring that the ladyfingers can be heated evenly, thus improving the baking quality. When the air pressure inside the baking chamber gradually increases, the pressure relief valve will automatically open to discharge excess hot air, preventing flow loss and ensuring the balance of air pressure inside the baking chamber. Attached Figure Description

[0027] Figure 1This is a schematic diagram of the main structure of a baking and shaping device for processing finger biscuits according to the present invention; Figure 2 This is a rear view schematic diagram of a baking and shaping device for processing finger biscuits according to the present invention; Figure 3 This is a cross-sectional view of a baking and shaping apparatus for processing ladyfingers according to the present invention. Figure 4 This is a schematic diagram of the structure of a baking and shaping device for processing finger biscuits, as proposed in this invention, highlighting the placement frame. Figure 5 for Figure 4 Enlarged structural diagram at point A; Figure 6 This is a three-dimensional structural diagram of a baking tray for a baking and shaping device for processing ladyfingers according to the present invention. Figure 7 This is a three-dimensional structural diagram of the air jet plate in a baking and shaping device for processing ladyfingers according to the present invention.

[0028] In the diagram: 1. Baking chamber; 2. Motor; 3. Rotating shaft; 4. Placement frame; 5. Baking tray; 6. Mounting plate; 7. Heating plate; 8. Heated chamber; 9. Heated protrusion; 10. Flow channel; 11. Flow hole; 12. Through groove; 13. Limiting groove; 14. Guide block; 15. Circulating fan; 16. Flow pipe; 17. Air inlet hopper; 18. Drying oven; 19. Circulating pipe; 20. Jet disc; 21. Jet nozzle; 22. Viewing door; 23. Exhaust pipe; 24. Pressure relief valve. Detailed Implementation

[0029] The technical solution of this patent will be further described in detail below with reference to specific embodiments.

[0030] The embodiments of this patent are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this patent, and should not be construed as limiting this patent.

[0031] Reference Figure 1-7A baking and shaping device for processing finger biscuits includes a baking box 1, a motor 2 on the top of the baking box 1, a rotating shaft 3 connected to the output shaft of the motor 2, a plurality of equally spaced placement frames 4 on the outer wall of the rotating shaft 3, a baking tray 5 placed in the placement frames 4, a plurality of equally spaced baking and shaping grooves on the top of the baking tray 5, a plurality of equally spaced mounting plates 6 on both sides of the baking box 1, a heating plate 7 on the top and bottom surfaces of the mounting plate 6, the heating plate 7 facing the baking tray 5, a heating cavity 8 inside the baking tray 5, the heating cavity 8 having a U-shaped cross-section, a plurality of equally spaced heating protrusions 9 on the inner wall of the heating cavity 8, and a plurality of equally spaced flow grooves 10 on the bottom of the baking tray 5, the flow grooves 10 being connected to the heating cavity 8 through flow holes 11.

[0032] Using a piping bag, squeeze the prepared batter into the baking forming slot 5. Once the baking forming slot 5 is full, place the baking tray 5 into the placement frame 4 and close the oven door. Turn on the heating plate 7, which heats the baking tray 5 evenly from the top and bottom. During the heating process, control the motor 2 to drive the rotating shaft 3 to rotate, which in turn drives the baking tray 5 to rotate, ensuring that each baking tray 5 is heated evenly. When the heating plate 7 heats from the bottom of the baking tray 5, the hot air can enter the heating chamber 8 through the flow groove 10 and flow hole 11. The heat can be transferred to the bottom of the baking forming slot 5 through the interior of the heating chamber 8. The heating protrusion 9 increases the heating area of ​​the heating chamber 8, making it easier for the batter at the bottom of the baking forming slot 5 to be heated and formed quickly. This facilitates the rapid heating and forming of the batter at the bottom of the baking forming slot, increases the heat utilization rate, and improves the baking efficiency of ladyfingers.

[0033] In this embodiment, a through groove 12 is provided on the bottom inner wall of the placement frame 4. The cross-section of the through groove 12 is an isosceles trapezoidal structure. The through groove 12 allows heat to directly contact the bottom of the baking tray 5, improving baking efficiency. The top of the inner walls on both sides of the placement frame 4 is an arc-shaped structure. The arc-shaped structure of the placement frame 4 allows for a larger opening, improving the ease with which the baking tray 5 can be placed into the placement frame 4. Limiting grooves 13 are provided on both sides of the bottom inner wall of the placement frame 4, and limiting protrusions are provided on both sides of the bottom outer wall of the baking tray 5. The limiting grooves 13 and the limiting protrusions are matched. When the baking tray 5 is placed into the placement frame 4, the limiting protrusions can enter the limiting grooves 13, which can conveniently limit the baking tray 5 and prevent the baking tray 5 from shaking.

[0034] Furthermore, a guide block 14 is provided on the top inner wall of the flow channel 10. The cross-section of the guide block 14 is semi-circular. The guide block 14 can facilitate the introduction of hot air into the flow channel 10 into the flow hole 11, thereby improving the flow rate of heat.

[0035] A circulating fan 15 is installed on the back of the baking oven 1. The input end of the circulating fan 15 is connected to an air inlet 17 through a flow pipe 16. The air inlet 17 is installed on the top inner wall of the baking oven 1. The output end of the circulating fan 15 is connected to a drying chamber 18. The bottom of the drying chamber 18 is connected to a jet plate 20 through a circulation pipe 19. The jet plate 20 is installed on the bottom inner wall of the baking oven 1. By controlling the operation of the circulating fan 15, heat from the top of the baking oven 1 is drawn into the drying chamber 18. After the moisture is removed by the drying chamber 18, it is sent back to the bottom of the baking oven 1 through the circulation pipe 19, realizing the recycling of heat and ensuring that the ladyfingers are heated evenly, thus improving the baking quality. The top of the jet plate 20 is provided with multiple equally spaced jet nozzles 21, which can easily and evenly spray the hot air in the jet plate 20, improving the uniformity of heat flow in the baking oven 1.

[0036] It is worth mentioning that a viewing door 22 is connected to one side of the inner wall of the baking oven 1 via a hinge. A sealing strip is provided at the gap between the viewing door 22 and the baking oven 1. The sealing strip is made of silicone material. The sealing strip can seal the gap between the viewing door 22 and the baking oven 1 to prevent heat from leaking out during baking.

[0037] An exhaust vent is provided on one side of the top of the baking oven 1. An exhaust pipe 23 is inserted into the exhaust vent. A pressure relief valve 24 is provided on the top of the exhaust pipe 23. When the air pressure inside the baking oven 1 gradually increases, the pressure relief valve 24 will automatically open to discharge excess hot air, thus avoiding flow loss and ensuring the balance of air pressure inside the baking oven 1.

[0038] A method of using a baking and shaping apparatus for processing ladyfingers includes the following steps: S1: When using, use a piping bag to squeeze the prepared batter into the baking forming tank 5. After the batter fills the baking forming tank 5, place the baking tray 5 into the placement frame 4 and close the box door. S2: Turn on the heating plate 7. The heating plate 7 heats the baking tray 5 evenly from the top and bottom. During the heating process, control the motor 2 to drive the rotating shaft 3 to rotate. The rotating shaft 3 drives the baking tray 5 to rotate, ensuring that each baking tray 5 can be heated evenly. S3: When the heating plate 7 heats from the bottom of the baking tray 5, the hot air can enter the heating chamber 8 through the flow groove 10 and the flow hole 11. The heat can be transferred to the bottom of the baking forming tank 5 through the interior of the heating chamber 8. The heating protrusion 9 increases the heating area of ​​the heating chamber 8, which makes it easier for the batter at the bottom of the baking forming tank 5 to be heated and formed quickly. S4: After the batter has set, open the oven door. After the baking tray 5 has cooled, remove the baking tray 5 from the placement frame 4. Then, pour the shaped ladyfingers out of the baking tray 5 to complete the baking and shaping of the ladyfingers.

[0039] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A kind of finger biscuit processing with baking forming device, including baking oven (1), the top of baking oven (1) is provided with motor (2), the output shaft of motor (2) is connected with rotating shaft (3), the outer wall of rotating shaft (3) is provided with a plurality of equidistant distribution placement frame (4), the baking tray (5) is placed in placement frame (4), the top of baking tray (5) is equipped with a plurality of equidistant distribution baking forming groove, it is characterized by, The baking box (1) is provided with a plurality of installation plates (6) distributed equidistantly on both sides, the top and bottom surfaces of the installation plate (6) are provided with heating plates (7), the heating plates (7) face the baking tray (5), the inside of the baking tray (5) is provided with a heating cavity (8), the cross section of the heating cavity (8) is in U-shaped structure, the inner wall of the heating cavity (8) is provided with a plurality of heating protrusions (9) distributed equidistantly, the bottom of the baking tray (5) is provided with a plurality of flow-through grooves (10) distributed equidistantly, the flow-through grooves (10) and the heating cavity (8) are connected through flow-through holes (11).

2. The cookie forming device for processing a finger cookie according to claim 1, wherein The bottom inner wall of the placing frame (4) is provided with a through groove (12), and the cross section of the through groove (12) is in isosceles trapezoidal structure.

3. The apparatus for forming a cookie according to claim 2, wherein The top of the inner wall of both sides of the placing frame (4) is in arc surface structure.

4. The cookie forming device for processing a finger cookie according to claim 3, wherein The bottom inner wall of the placing frame (4) is provided with a limiting groove (13) on both sides, and the outer wall of the bottom of the baking tray (5) is provided with a limiting protrusion on both sides, the limiting groove (13) is matched with the limiting protrusion.

5. The apparatus for forming a cookie according to claim 1, wherein The top inner wall of the flow-through groove (10) is provided with a flow guide block (14), and the cross section of the flow guide block (14) is in semicircular structure.

6. The cookie forming device for processing a finger cookie according to claim 1, wherein The back of the baking box (1) is provided with a circulating fan (15), the input end of the circulating fan (15) is connected with an air inlet hopper (17) through a flow-through pipe (16), the air inlet hopper (17) is installed on the top inner wall of the baking box (1), the output end of the circulating fan (15) is connected with a drying box (18), the bottom of the drying box (18) is connected with a jet tray (20) through a circulating pipe (19), and the jet tray (20) is installed on the bottom inner wall of the baking box (1).

7. The apparatus according to claim 6, wherein The top of the jet tray (20) is provided with a plurality of jet heads (21) distributed equidistantly.

8. The cookie forming device for processing a finger cookie according to claim 1, wherein The inner wall of one side of the baking box (1) is connected with a visible box door (22) through a hinge, the visible box door (22) is provided with a sealing strip at the gap with the baking box (1), and the sealing strip is made of silica gel.

9. The apparatus for forming a cookie according to claim 1, wherein An exhaust hole is formed in one side of the top of the baking box (1), an exhaust pipe (23) is inserted into the exhaust hole, and a pressure relief valve (24) is arranged on the top of the exhaust pipe (23).

10. A method of using the baking forming apparatus for cookie processing according to claim 1, characterized by, The steps include: S1: when in use, the prepared batter is extruded into the baking forming groove by using the piping bag, after the baking forming groove is filled with the batter, the baking tray (5) is placed into the placing frame (4), and the box door is closed; S2: the heating plate (7) is started, the heating plate (7) uniformly heats the baking tray (5) from the top and bottom of the baking tray (5), in the heating process, the control motor (2) is driven to rotate the rotating shaft (3), the rotating shaft (3) drives the baking tray (5) to rotate, and it is ensured that each baking tray (5) can be uniformly heated; S3: When the heating plate (7) heats from the bottom of the baking tray (5), hot air can enter the heating cavity (8) along the flow channel (10) and the flow hole (11), and the heat can be transmitted to the bottom of the baking forming groove (5) along the inside of the heating cavity (8). The heating protrusion (9) increases the heating area of the heating cavity (8), and the batter at the bottom of the baking forming groove is also quickly heated and formed; S4: After the batter is formed, open the box door, and after the baking tray (5) is cooled, take the baking tray (5) out of the placing frame (4), and then pour the formed finger biscuits out of the baking tray (5), thereby completing the baking and forming of the finger biscuits.

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