Fixture for baking weak gluten flour

Abstract

The clamp comprises a clamping frame and four limiting bolts, the four limiting bolts are arranged on the two sides of the clamping frame respectively, a baking cylinder is arranged at the bottom of the clamping frame, a two-way threaded rod is arranged in the clamping frame, the two ends of the two-way threaded rod are each sleeved with a clamping block, and the two ends of the two-way threaded rod are each sleeved with a clamping block. The bottom ends of the two clamping blocks are each provided with a fixing plate, the interiors of the two fixing plates are each slidably provided with a moving strip, one end of each moving strip is provided with a vertical plate, and the clamping blocks, the vertical plates, a first clamping ring, a second clamping ring, a sponge layer and the moving strips are arranged; the two-way threaded rod can be driven to move left and right through the driving device, the two clamping blocks arranged on the two-way threaded rod in a threaded and sleeving mode can be driven to move left and right, under connection of a vertical plate and an L-shaped plate, clamping of a first clamping ring and a second clamping ring is utilized, the two clamping blocks are moved into a baking box to be baked, two moving strips slide up and down in a fixing plate, and then the position height of the first clamping ring can be adjusted.

Description

Technical Field

[0001] This utility model relates to the field of clamping technology, and in particular to a clamping device for baking weak gluten flour. Background Technology

[0002] Low-gluten flour is a type of low-gluten flour, typically used for making cakes, cookies, biscuits, and other baked goods that require a light and fluffy texture. It's necessary to use low-gluten flour to make dough; however, if it contains too much moisture, the dough will become too sticky, difficult to handle and mix, and may stick to your hands or work surface. Excessive moisture also affects the dough's structure, causing it to not rise properly during baking. Therefore, proper baking of low-gluten flour is crucial. The flour needs to be placed in a container and then placed into the oven using clamps to achieve the desired baking process.

[0003] The main purpose of removing moisture from weak gluten flour during baking is to promote dough structure, formation, and expansion during baking. After weak gluten flour is placed in a baking cylinder, it needs to be placed into the baking oven using a clamp. The clamp can only hold baking cylinders of a specific size, which reduces the scope of use of the clamp. Furthermore, the stability of the clamp after limiting the weak gluten flour needs to be strengthened. Therefore, a clamp for baking weak gluten flour is designed. Utility Model Content

[0004] The purpose of this invention is to provide a clamp for baking weak gluten flour, so as to solve the problem that the clamps mentioned in the background art can only hold baking cylinders of a specific size, and the stability of the clamps after limiting the weak gluten flour needs to be strengthened.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a clamp for baking weak gluten flour, comprising a clamping frame and four limiting bolts, the four limiting bolts being respectively disposed on both sides of the clamping frame, a baking cylinder being disposed at the bottom of the clamping frame, a bidirectional threaded rod being disposed inside the clamping frame, clamping blocks being sleeved at both ends of the bidirectional threaded rod, a fixing plate being disposed at the bottom end of each of the two clamping blocks, a moving strip being slidably installed inside each of the two fixing plates, a vertical plate being disposed at one end of each of the two moving strips, two first clamping rings being disposed at the bottom of the clamping frame, a second clamping ring being disposed at the bottom of each of the two first clamping rings, and a sponge layer being disposed on the outer surface of each of the two first clamping rings and the two second clamping rings.

[0006] As a preferred embodiment of this utility model, a torsion disc is rotatably mounted on one side of the clamping frame, and the two clamping blocks are respectively threaded onto the two ends of the bidirectional threaded rod.

[0007] As a preferred embodiment of this utility model, one end of the torsion disc is fixedly connected to one end of the bidirectional threaded rod.

[0008] As a preferred embodiment of this utility model, an L-shaped plate is fixedly installed on one side of each of the two first clamping rings, and one side of each of the two vertical plates is fixedly connected to one end of each of the two moving strips. A plurality of positioning holes are provided on one side of each of the two fixed plates.

[0009] As a preferred embodiment of this utility model, each of the two movable strips has an embedding hole on one side, and each of the two fixed plates has a positioning strip on one side. One end of each of the two positioning strips is connected to the internal threads of the multiple positioning holes and the two embedding holes respectively.

[0010] In a preferred embodiment of this invention, the multiple positioning holes are arranged at equal intervals.

[0011] As a preferred embodiment of this utility model, each of the two second clamping rings has a plurality of extension rods at its top end, and one end of each extension rod is fixedly connected to the bottom end of the two first clamping rings.

[0012] Compared with the prior art, the beneficial effects of this utility model are:

[0013] 1. This utility model discloses a clamp for baking weak gluten flour. It is equipped with clamping blocks, a vertical plate, a first clamping ring, a second clamping ring, a sponge layer, and moving strips. After rotating the torsion disc, the two clamping blocks, which are threaded onto the bidirectional threaded rod, can move left and right. With the connection of the vertical plate and the L-shaped plate, the first clamping ring and the second clamping ring will move synchronously, thereby adjusting the distance between them. Therefore, it can clamp baking cylinders of different sizes, increasing the range of applications of the clamp. Weak gluten flour can be stored in the baking cylinder and moved into the baking oven for baking by clamping it with the first and second clamping rings. The two moving strips slide up and down inside the fixed plate, thereby adjusting the position and height of the first clamping ring.

[0014] 2. This utility model discloses a clamp for baking weak gluten flour. By setting extension rods, positioning strips, embedding holes, and positioning holes, the height of the first clamping ring is adjusted to facilitate the removal of the baking cylinder from the inside of the first clamping ring. After the moving strip reaches the appropriate height, one end of each of the two positioning strips is sequentially embedded into the embedding hole and the positioning hole. The three are threaded together, thereby limiting and fixing the fixed plate and the moving strip, ensuring the stability of the vertical plate. The first clamping ring and the second clamping ring are connected by several extension rods, which not only enhances the firmness of both but also increases the clamping area of ​​the baking cylinder, making the baking cylinder more stable. Attached Figure Description

[0015] Figure 1 This is a front view structural diagram of the present utility model;

[0016] Figure 2 This is a bottom view of the structure of this utility model;

[0017] Figure 3 For the present utility model Figure 2 Enlarged view of point A in the middle;

[0018] Figure 4 This is a partial side view of the structure of this utility model.

[0019] In the diagram: 1. Clamping frame; 2. Limiting bolt; 3. Baking cylinder; 4. Two-way threaded rod; 5. Clamping block; 6. Fixing plate; 7. Moving strip; 8. Vertical plate; 9. L-shaped plate; 10. First clamping ring; 11. Extension rod; 12. Second clamping ring; 13. Torsion disc; 14. Sponge layer; 15. Positioning strip; 16. Positioning hole. Detailed Implementation

[0020] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0021] Please see Figure 1-4 This utility model provides a technical solution for a clamp for baking weak gluten flour:

[0022] Example 1:

[0023] like Figure 1-3 As shown, a clamp for baking weak gluten flour includes a clamping frame 1 and four limiting bolts 2. The four limiting bolts 2 are respectively set on both sides of the clamping frame 1. A baking cylinder 3 is set at the bottom of the clamping frame 1. A bidirectional threaded rod 4 is set inside the clamping frame 1. Clamping blocks 5 are sleeved at both ends of the bidirectional threaded rod 4. A fixing plate 6 is set at the bottom of each clamping block 5. A moving strip 7 is slidably installed inside each fixing plate 6. A vertical plate 8 is set at one end of each moving strip 7. Two first clamping rings 10 are set at the bottom of the clamping frame 1. A second clamping ring 12 is set at the bottom of each of the two first clamping rings 10. A sponge layer 14 is set on the outer surface of each of the two first clamping rings 10 and the two second clamping rings 12. The weak gluten flour can be stored in the baking cylinder 3. It can be moved into the baking oven for baking by clamping the first clamping rings 10 and the second clamping rings 12. The two moving strips 7 slide up and down inside the fixing plate 6, thereby adjusting the position and height of the first clamping rings 10.

[0024] Example 2:

[0025] Based on Example 1, such as Figure 1 and Figure 4 As shown, an L-shaped plate 9 is fixedly installed on one side of each of the two first clamping rings 10, and one side of each of the two vertical plates 8 is fixedly connected to one end of each of the two moving strips 7. Several positioning holes 16 are provided on one side of each of the two fixed plates 6. This utility model provides a clamp for baking weak gluten flour. By setting an extension rod 11, positioning strips 15, embedding holes and positioning holes 16, the height of the first clamping rings 10 can be adjusted to facilitate the removal of the baking cylinder 3 from the inside of the first clamping rings 10. After the moving strips 7 reach the appropriate height, one end of each of the two positioning strips 15 is sequentially embedded into the embedding holes and positioning holes 16. The three are threaded together, thereby limiting and fixing the fixed plates 6 and the moving strips 7.

[0026] Working Principle: Weak gluten flour is a type of low-gluten flour, typically used for making cakes, cookies, biscuits, and other baked goods requiring a light and fluffy texture. It's necessary to use weak gluten flour to make the dough. However, if the weak gluten flour contains too much moisture, the dough will become too sticky, difficult to handle and mix, and may stick to hands and the work surface. Excessive moisture also affects the dough's structure, causing it to expand poorly during baking. Therefore, the baking of weak gluten flour is crucial. After the flour is placed in a container, it is placed into the baking oven using clamps to achieve baking. Four limiting bolts 2 can be used to limit the clamping frame 1 within the baking oven. Beforehand, after the operator rotates the torsion plate 13, the two clamping blocks 5, which are threaded onto the bidirectional threaded rod 4, can move left and right. With the connection of the vertical plate 8 and the L-shaped plate 9, the first clamping ring 10 and the second clamping ring 12 move synchronously, allowing adjustment of the distance between them. Therefore, it can be used for different sizes... The baking cylinder 3 is clamped, increasing the range of applications for the clamp. Weak gluten flour can be stored in the baking cylinder 3. Using the clamping of the first clamping ring 10 and the second clamping ring 12, it is moved into the oven for baking. The two moving strips 7 slide up and down inside the fixed plate 6, thereby adjusting the position and height of the first clamping ring 10. By adjusting the height of the first clamping ring 10, it is easy to remove the baking cylinder 3 from inside the first clamping ring 10. After the moving strip 7 reaches the appropriate position and height, one end of the two positioning strips 15 is inserted into the insertion hole and the positioning hole 16 in sequence. The three are threaded together, thereby limiting and fixing the fixed plate 6 and the moving strips 7, ensuring the stability of the vertical plate 8. The first clamping ring 10 and the second clamping ring 12 are connected by several extension rods 11, which not only enhances the firmness of both but also increases the clamping area of ​​the baking cylinder 3, making the baking cylinder 3 more stable. All the structures that can be placed inside the oven are made of high-temperature resistant materials.

[0027] In the description of this utility model, it should be understood that the indicated orientation or positional relationship is based on the orientation or positional relationship shown in the accompanying drawings, and is only for the convenience of describing this utility model and simplifying the description, and is not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0028] In this utility model, unless otherwise explicitly specified and limited, for example, it can be a fixed connection, a detachable connection, or an integral part; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components or an interaction between two components. Unless otherwise explicitly limited, those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0029] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A clamp for baking weak gluten flour, comprising a clamping frame (1) and four limit bolts (2), wherein the four limit bolts (2) are respectively arranged on both sides of the clamping frame (1), characterized in that: A baking cylinder (3) is arranged at the bottom of the clamping frame (1), a bidirectional threaded rod (4) is arranged inside the clamping frame (1), clamping blocks (5) are sleeved on both ends of the bidirectional threaded rod (4), a fixing plate (6) is arranged at the bottom of the two clamping blocks (5), a moving bar (7) is slidably mounted inside the two fixing plates (6), and a vertical plate (8) is arranged at one end of the two moving bars (7), two first clamping rings (10) are arranged at the bottom of the two first clamping rings (10), a second clamping ring (12) is arranged at the bottom of the two first clamping rings (10), and a sponge layer (14) is arranged on the outer surfaces of the two first clamping rings (10) and the two second clamping rings (12).

2. A clamp for baking weak gluten flour according to claim 1, characterized in that: A twisting disk (13) is rotatably mounted on one side of the clamping frame (1), and the two clamping blocks (5) are respectively threadedly sleeved on the two ends of the bidirectional threaded rod (4).

3. A clamp for baking weak gluten flour according to claim 2, characterized in that: One end of the twisting disk (13) is fixedly connected to one end of the bidirectional threaded rod (4).

4. A clamp for baking weak gluten flour according to claim 1, characterized in that: An L-shaped plate (9) is fixedly mounted on one side of the two first clamping rings (10), one side of the two vertical plates (8) is fixedly connected to one end of the two movable bars (7) respectively, and one side of the two fixed plates (6) is provided with a plurality of positioning holes (16).

5. A clamp for baking weak gluten flour according to claim 4, characterized in that: One side of the two movable bars (7) is provided with an embedding hole, one side of the two fixed plates (6) is provided with a positioning bar (15), and one end of the two positioning bars (15) is respectively connected to the internal threads of the plurality of positioning holes (16) and the two embedding holes.

6. A clamp for baking weak gluten flour according to claim 5, characterized in that: The multiple positioning holes (16) are arranged at equal intervals.

7. A clamp for baking weak gluten flour according to claim 1, characterized in that: A plurality of extension rods (11) are provided at the top ends of the two second clamping rings (12), and one end of the plurality of extension rods (11) is fixedly connected to the bottom ends of the two first clamping rings (10), respectively.

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