Ox horn bag baking equipment

Abstract

The utility model discloses ox horn bag baking equipment which comprises a baking bin and a baking mechanism, the front side of the baking bin is rotationally connected with a baking bin door through a pin shaft, and the ox horn bag baking equipment further comprises a baking mechanism. The baking mechanism comprises a dovetail sliding groove, dovetail sliding blocks, a first gear, a second gear, a rotating disc, a rotating rod, a baking disc and an inner gear ring, the dovetail sliding groove is formed in a groove in the middle of the bottom wall of the baking bin, the dovetail sliding blocks which are evenly distributed are slidably connected into the dovetail sliding groove, the upper ends of the dovetail sliding blocks are rotatably connected with the first gear, and the lower ends of the first gear are rotatably connected with the rotating rod. The upper end of the inner wall of the groove is rotationally connected with a rotating disc, the lower end of the inner wall of the groove is provided with an inner gear ring, the first gears are all connected with the inner gear ring in a meshed mode, the middle of the lower end of the rotating disc is provided with a second gear, and the second gears are all connected with the first gears in a meshed mode. And the baking tray rotates and revolves around the heating rod, so that the ox horn bag is heated more uniformly during baking, and the baking effect is better.

Description

Technical Field

[0001] This utility model relates to the field of croissant baking technology, specifically to a croissant baking device. Background Technology

[0002] Croissant baking refers to the process of making croissants, including all steps from preparing ingredients to baking. Croissants, also known as croissants, are a type of bread that resembles a cow's horn. They are a type of French bread, and their main ingredients include high-gluten flour, low-gluten flour, dry yeast, sugar, eggs, vegetable butter, milk, etc.

[0003] Traditional croissant baking equipment involves placing the croissants to be baked inside an oven, where they are baked using the high temperature generated by the oven.

[0004] The current croissant baking equipment has the following disadvantages: When baking croissants, they are usually placed on a baking tray. Croissants in different positions on the baking tray are heated to different degrees during the baking process, resulting in uneven heating and poor baking effect. Therefore, we propose a new croissant baking equipment. Utility Model Content

[0005] The technical problem to be solved by this utility model is to overcome the existing defects and provide a croissant baking device. When baking croissants, the croissants are placed around the heating rod, and the baking tray rotates and revolves around the heating rod, so that the croissants are heated more evenly and the baking effect is better. This can effectively solve the problems in the background art.

[0006] To achieve the above objectives, this utility model provides the following technical solution: a croissant baking device, including a baking chamber, a baking chamber door rotatably connected to the front side of the baking chamber via a pin, and a baking mechanism;

[0007] Baking mechanism: It includes a dovetail groove, a dovetail slider, gear one, gear two, a turntable, a rotating rod, baking trays, and an internal gear ring. The dovetail groove is formed in the groove in the middle of the bottom wall of the baking chamber. The dovetail slider is slidably connected to the dovetail groove. Gear one is rotatably connected to the upper end of each dovetail slider. The turntable is rotatably connected to the upper end of the inner wall of the groove. An internal gear ring is set at the lower end of the inner wall of the groove. Gear one is meshed with the internal gear ring. Gear two is set at the middle of the lower end of the turntable. Gear two is meshed with gear one. A rotating rod is set at the upper end of each gear one. The lower end of the rotating rod is rotatably connected to the vertically adjacent rotating holes at the upper end of the turntable. Baking trays are evenly distributed on the outer surface of the rotating rod. When baking croissants, the croissants are placed around the heating rod. With the baking trays rotating and revolving around the heating rod, the croissants are heated more evenly and the baking effect is better.

[0008] Furthermore, a control switch group is provided at the front left end of the baking chamber. The input end of the control switch group is electrically connected to an external power source to control electrical appliances.

[0009] Furthermore, the baking mechanism also includes a heating rod, which is disposed in the middle of the top wall of the baking chamber. The input end of the heating rod is electrically connected to the output end of the control switch group for baking croissants.

[0010] Furthermore, a motor is installed in the mounting groove at the lower end of the baking chamber. The upper end of the motor's output shaft passes through the round hole in the middle of the bottom wall of the groove and is fixedly connected to the lower end of the second gear. The input end of the motor is electrically connected to the output end of the control switch group to drive the second gear to rotate.

[0011] Furthermore, heating wires are provided on both the left and right side walls of the baking chamber. The input end of the heating wire is electrically connected to the output end of the control switch group to heat the baking chamber and bake the croissants.

[0012] Furthermore, an exhaust fan is installed in the exhaust port on the rear side wall of the baking chamber. The input end of the exhaust fan is electrically connected to the output end of the control switch group to discharge the water vapor generated during the baking process of the croissants.

[0013] Furthermore, the bottom of the baking chamber is provided with evenly distributed threaded feet to support the baking chamber.

[0014] Compared with the prior art, the beneficial effects of this utility model are as follows: This croissant baking equipment has the following advantages:

[0015] The rotation of gear two drives gear one to rotate the rod, which in turn drives the baking tray to rotate and revolve around the heating rod. This causes the croissants to rotate and revolve around the heating rod during baking. By placing the croissants around the heating rod, and cooperating with the rotation and revolve of the baking tray around the heating rod, the croissants are heated more evenly, resulting in better baking results. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the structure of this utility model;

[0017] Figure 2 This is a cross-sectional structural diagram of the present invention;

[0018] Figure 3 This is a cross-sectional structural diagram of the baking chamber of this utility model;

[0019] Figure 4 This is a schematic diagram of the baking mechanism of this utility model.

[0020] In the diagram: 1 Baking chamber, 2 Baking chamber door, 3 Control switch group, 4 Threaded support, 5 Heating wire, 6 Baking mechanism, 61 Dovetail slide, 62 Dovetail slider, 63 Gear 1, 64 Gear 2, 65 Turntable, 66 Rotating rod, 67 Baking tray, 68 Heating rod, 69 Internal gear ring, 7 Exhaust fan, 8 Motor. Detailed Implementation

[0021] 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.

[0022] Please see Figure 1-4 This embodiment provides a technical solution: a croissant baking device, including a baking chamber 1, a baking chamber door 2 rotatably connected to the front side of the baking chamber 1 via a pin, and a baking mechanism 6. A control switch group 3 is provided at the left end of the front side of the baking chamber 1, the input end of the control switch group 3 is electrically connected to an external power source, a motor 8 is provided in the mounting groove at the lower end of the baking chamber 1, the upper end of the output shaft of the motor 8 passes through the round hole in the middle of the bottom wall of the groove and is fixedly connected to the lower end of the gear 64, the input end of the motor 8 is electrically connected to the output end of the control switch group 3, heating wires 5 are provided on both the left and right side walls of the baking chamber 1, the input ends of the heating wires 5 are electrically connected to the output ends of the control switch group 3, an exhaust fan 7 is provided in the exhaust port of the rear side wall of the baking chamber 1, a cover can be inserted into the rear side of the exhaust port, the cover ensures the airtightness of the baking chamber 1 when not in use, and an air inlet at the lower end of the baking chamber door 2 can be provided. The baking chamber 1 is fitted with a lid, which ensures the airtightness of the space when not in use. The input of the exhaust fan 7 is electrically connected to the output of the control switch group 3. The bottom of the baking chamber 1 is equipped with evenly distributed threaded feet 4. First, place the croissants to be baked on the top of the baking tray 67, then close the baking chamber door 2. Turn on the heating rod 68 and heating wire 5 through the control switch group 3 to heat the inside of the baking chamber 1. If too much water vapor appears inside the baking chamber 1 during the baking process, the cover on the back of the exhaust port can be pulled out, and then the cover of the air inlet at the bottom of the baking chamber door 2 can be pulled out. The air inlet is connected to an external clean and dry gas pipe. Turn on the exhaust fan 7 through the control switch group 3 to expel the water vapor inside the baking chamber 1. Dry air enters the baking chamber 1 from the air inlet, and water vapor is expelled from the exhaust port, so the baking of croissants can continue.

[0023] Baking mechanism 6 includes a dovetail groove 61, dovetail sliders 62, gear 1 63, gear 2 64, turntable 65, rotating rod 66, baking tray 67, and internal gear ring 69. A dovetail groove 61 is formed in a recess in the middle of the bottom wall of the baking chamber 1. Evenly distributed dovetail sliders 62 are slidably connected within the dovetail groove 61. Gear 1 63 is rotatably connected to the upper end of each dovetail slider 62. A turntable 65 is rotatably connected to the upper end of the inner wall of the recess. An internal gear ring 69 is provided at the lower end of the inner wall of the recess. Gear 1 63 meshes with the internal gear ring 69. Gear 2 64 is provided in the middle of the lower end of the turntable 65. Gear 2 64 meshes with gear 1 63. A rotating rod 66 is provided at the upper end of each gear 1 63. The lower end of each rotating rod 66 is rotatably connected to a vertically adjacent rotating hole at the upper end of the turntable 65. The outer surface of each rotating rod 66 is provided with... The baking mechanism 6 includes a uniformly distributed baking tray 67 and a heating rod 68 located in the center of the top wall of the baking chamber 1. The input end of the heating rod 68 is electrically connected to the output end of the control switch group 3, which then turns on the motor 8. The motor 8 drives the second gear 64 to rotate and the transmission gear 63 to rotate. Since the first gear 63 and the internal gear ring 69 and the dovetail groove 61 are circular dovetail grooves, the rotation of the first gear 63 will drive the dovetail slider 62 to slide along the dovetail groove 61. At this time, the first gear 63 drives the rotating rod to drive the baking tray 67 to rotate and revolve, thus realizing the baking of croissants. When baking croissants, the croissants are placed around the heating rod 68. With the baking tray 67 rotating and revolving around the heating rod 68, the croissants are heated more evenly and the baking effect is better.

[0024] The working principle of the croissant baking device provided by this utility model is as follows: When baking croissants, the croissants to be baked are first placed on the top of the baking tray 67, and then the baking chamber door 2 is closed. The heating rod 68 and heating wire 5 are turned on by the control switch group 3 to heat the inside of the baking chamber 1. Then, the motor 8 is turned on by the control switch group 3. The motor 8 drives the gear 2 64 to rotate and the transmission gear 1 63 to rotate. Since the gear 1 63 and the internal gear ring 69 and the dovetail groove 61 are circular dovetail grooves, the rotation of the gear 1 63 will drive the dovetail slider 62 to slide along the dovetail groove 61. At this time, the gear is rotated. Wheel 63 drives the rotating rod to rotate the baking tray 67, thus achieving the baking of croissants. The heating rod 68 and heating wire 5 are turned on by the control switch group 3 to heat the inside of the baking chamber 1. If too much water vapor appears inside the baking chamber 1 during the baking process, the cover behind the exhaust port can be pulled out, and the cover of the air inlet at the bottom of the baking chamber door 2 can be pulled out. The air inlet is connected to an external clean and dry gas pipe. The exhaust fan 7 is turned on by the control switch group 3 to expel the water vapor inside the baking chamber 1. Dry air enters the baking chamber 1 from the air inlet, and water vapor is discharged from the exhaust port, so the baking of croissants can continue.

[0025] It is worth noting that the exhaust fan 7 disclosed in the above embodiments can be FA-40 400MM, the motor 8 can be THA130302B, and the heating wire 5 and heating rod 68 can be freely configured according to the actual application scenario. The control switch group 3 is provided with buttons that correspond one-to-one with the exhaust fan 7, motor 8, heating wire 5 and heating rod 68 and control their on / off states.

[0026] The above description is merely an embodiment of this utility model and does not limit the patent scope of this utility model. Any equivalent structural or procedural transformations made based on the content of this utility model specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this utility model.

Claims

1. A croissant baking device, comprising a baking chamber (1), wherein a baking chamber door (2) is rotatably connected to the front side of the baking chamber (1) via a pin, characterized in that: It also includes baking facilities (6); Baking mechanism (6): It includes a dovetail groove (61), a dovetail slider (62), gear one (63), gear two (64), a turntable (65), a rotating rod (66), a baking tray (67), and an internal gear ring (69). The dovetail groove (61) is provided in the groove in the middle of the bottom wall of the baking chamber (1). The dovetail slider (62) is slidably connected in the dovetail groove (61). The upper end of each dovetail slider (62) is rotatably connected to gear one (63). The upper end of the inner wall of the groove is rotatably connected to gear one (63). The turntable (65) has an internal gear ring (69) at the lower end of the inner wall of the groove. Gear 1 (63) meshes with the internal gear ring (69). Gear 2 (64) is provided in the middle of the lower end of the turntable (65). Gear 2 (64) meshes with Gear 1 (63). A rotating rod (66) is provided at the upper end of each gear 1 (63). The lower end of the rotating rod (66) is rotatably connected to the vertically adjacent rotating holes at the upper end of the turntable (65). The outer surface of the rotating rod (66) is provided with evenly distributed baking trays (67).

2. The croissant baking equipment according to claim 1, characterized in that: A control switch group (3) is provided on the front left side of the baking chamber (1), and the input end of the control switch group (3) is electrically connected to an external power source.

3. The croissant baking equipment according to claim 2, characterized in that: The baking mechanism (6) also includes a heating rod (68), which is located in the middle of the top wall of the baking chamber (1). The input end of the heating rod (68) is electrically connected to the output end of the control switch group (3).

4. The croissant baking equipment according to claim 2, characterized in that: A motor (8) is installed in the mounting groove at the lower end of the baking chamber (1). The upper end of the output shaft of the motor (8) passes through the round hole in the middle of the bottom wall of the groove and is fixedly connected to the lower end of the gear (64). The input end of the motor (8) is electrically connected to the output end of the control switch group (3).

5. The croissant baking equipment according to claim 2, characterized in that: Heating wires (5) are provided on both the left and right side walls of the baking chamber (1), and the input end of the heating wires (5) is electrically connected to the output end of the control switch group (3).

6. The croissant baking equipment according to claim 2, characterized in that: An exhaust fan (7) is installed in the exhaust port on the rear side wall of the baking chamber (1), and the input end of the exhaust fan (7) is electrically connected to the output end of the control switch group (3).

7. The croissant baking equipment according to claim 1, characterized in that: The bottom of the baking chamber (1) is provided with evenly distributed threaded feet (4).

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