A fried bread stick dough forming device and a full-automatic fried bread stick production line

Abstract

A kind of dough forming equipment and full-automatic dough stick production line, the blade on the two forming roller bodies in dough forming equipment is matched with each other, and directly dough is divided into several doughs;It has the advantages of simple equipment and few operation steps.The dough stick production line is composed of flour mixing mechanism, kneading mechanism, coiling mechanism, refrigeration mechanism, dough forming mechanism and frying mechanism, and automatically completes the steps of flour mixing, kneading, kneading, block packaging, refrigeration and fermentation of dough, and the dough is pressed into dough, dough forming and frying, etc., to realize the full-chain full-automatic production line from flour to dough stick;The production process has high degree of automation, and saves a lot of manual operation, which is suitable for industrial mass production.

Description

Technical Field

[0001] This invention relates to the field of food processing machinery technology, and in particular to a production equipment for fried dough stick dough and a fully automatic fried dough stick production line. Background Technology

[0002] Fried dough sticks are a traditional breakfast food in northern my country, and are popular for their convenience and crispy texture. They are generally made by hand. First, flour, water, oil, and a leavening agent are added to form a dough. After repeated kneading, the dough is rolled up and refrigerated for several hours to rest. The rested dough is then stretched into long strips, cut into evenly sized narrow noodles, and two noodles are stacked, twisted, and then deep-fried until golden brown. Making fried dough sticks by hand is labor-intensive and inefficient, making it difficult to meet the needs of large-scale production. Therefore, large-scale production of fried dough sticks requires mechanization and automation. However, some existing fried dough stick production lines have low levels of automation, and heavy, repetitive tasks such as kneading dough still require a lot of manual labor. Others have many production lines with long production lines and complicated steps, such as the fried dough stick dough forming machine described in patent number 201520008839, which includes a water-marking device, an oil-marking device, a strip-cutting mechanism, and a strip-pressing mechanism. The operation process involves first dividing the dough into upper and lower layers, stacking the two layers, cutting strips, marking water lines, and then pressing the upper and lower layers together to form the fried dough stick dough. Some production equipment with a high degree of automation, such as the fully automatic fried dough stick production line described in patent number 202111458817, can realize the automatic production of fried dough sticks from the proofed dough. However, such production lines are tens or even hundreds of meters long, occupy a large factory area, and consume a lot of electricity, resulting in high equipment investment and operating costs. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to overcome the defects of the existing technology and provide a dough forming device for fried dough sticks. The device uses two forming rollers to cooperate with each other and the blades on the rollers to divide the dough into several dough pieces. It has the advantages of simplified structure, simple equipment and few operation steps.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A dough forming device for fried dough sticks includes two relatively rotating forming rollers, each roller having several thin blades evenly distributed on it; the blades on the two forming rollers are positioned correspondingly and mesh with each other; the two forming rollers rotate synchronously, and the blades divide the pressed and flattened dough into several strip-shaped dough pieces.

[0006] In the aforementioned dough forming equipment, one forming roller has a serrated structure on the top edge of a blade to form a toothed blade. The blades and toothed blades are spaced apart, and the size of the toothed blades is the same as that of the blades. The two forming rollers rotate synchronously to divide the dough into dough blanks of equal length. Each dough blank consists of two strands of noodles, which are in a discontinuous state with some continuous and some broken sections. The distance between adjacent toothed blades is the width of one strand of dough blank.

[0007] In the aforementioned dough forming equipment for fried dough sticks, the two forming rollers are a slitting roller and a toothed slitting roller, respectively. The slitting roller has a plurality of long blades evenly arranged along its circumference, and the long blades are parallel to the axis of the roller. The toothed slitting roller has a plurality of toothed blades and long blades evenly arranged along its circumference, with the toothed blades and long blades spaced apart. The spacing between adjacent toothed blades and long blades on the toothed slitting roller is the same as the spacing between adjacent long blades on the slitting roller. The size of the toothed blades is the same as that of the long blades, and the top edge of the toothed blades has a serrated structure. The edges of the long blades on the slitting roller overlap with the edges of the toothed blades or long blades on the corresponding toothed slitting roller.

[0008] In the aforementioned dough forming equipment for fried dough sticks, the two forming rollers are a slitting roller and a toothed slitting roller, respectively. A plurality of circular knives are evenly arranged axially on the slitting roller, with the knives perpendicular to the roller body. A plurality of circular knives and toothed knives are evenly arranged axially on the toothed slitting roller, spaced apart. The size of the toothed knives is the same as that of the circular knives. The spacing between adjacent toothed knives and circular knives on the toothed slitting roller is the same as the spacing between adjacent circular knives on the slitting roller. The circumferential edge of the toothed knives has a serrated structure. The edges of the circular knives on the slitting roller overlap with the edges of the corresponding toothed slitting roller's circular knives or toothed knives.

[0009] In the above-mentioned dough forming equipment for fried dough sticks, a cutting roller is provided behind the slitting roller and the toothed slitting roller. Several cutting blades are evenly arranged on the circumference of the roller body of the cutting roller, and the cutting blades are parallel to the axis of the cutting roller.

[0010] The fully automatic fried dough stick production line includes the aforementioned dough stick dough forming equipment. The production line includes a dough mixing mechanism, a kneading mechanism, a rolling mechanism, a refrigeration mechanism, a dough forming mechanism, and a frying mechanism connected in sequence. Flour and liquid are mixed into dough in the dough mixing mechanism. The dough is pressed into a sheet by the kneading mechanism. The sheet is rolled into a roll in the rolling mechanism and then placed into the refrigeration mechanism to proof. The proofed roll is opened and joined together to form a continuous dough sheet, which is then placed into the dough forming mechanism to form a dough block. The dough block is then fried into fried dough sticks by the frying mechanism.

[0011] The fully automatic fried dough stick production line described above includes an oil tank, a conveyor belt, and a heating device. The oil tank is rectangular, with the heating device installed at the bottom and one end serving as the feeding end. Two to three layers of conveyor belts are installed inside the oil tank, with the distance between the upper and lower conveyor belts greater than the width of the fried dough stick. The two ends of the bottommost conveyor belt abut against the two ends of the oil tank, and the two ends of the uppermost conveyor belt are respectively farther from the two ends of the oil tank than the width of the fried dough stick.

[0012] In the aforementioned fully automatic fried dough stick production line, the conveyor belt has three layers, namely, a first conveyor belt, a second conveyor belt, and a third conveyor belt, arranged from bottom to top. The second conveyor belt has a baffle on one side of the feeding end. The dough falls from the feeding end of the oil tank onto the first conveyor belt, which then transports it to the other end of the oil tank. During the frying process, the dough expands and floats upwards to the second conveyor belt, where it is carried to the baffle and then upwards to the third conveyor belt, where it is conveyed to the other side of the oil tank to be fried into fried dough sticks.

[0013] The fully automatic fried dough stick production line mentioned above includes a dough-stirring mechanism comprising several sets of relatively rotating dough-stirring rollers and a set of pressing rollers, with the pressing rollers positioned below the dough-stirring rollers; several hammers are spaced apart on the body of the dough-stirring rollers, and the hammers are semi-cylinders or hemispheres.

[0014] The fully automatic fried dough stick production line mentioned above includes a dough mixer, which is a dual-shaft rotary mixer. Two rotating shafts are horizontally arranged inside the dough mixer, and several rotating blades are distributed on each rotating shaft. The rotating blades are fan-shaped structures with a certain arc. One end of the dough mixer is a feeding port, and the bottom of the other end is provided with a discharging port, which is connected to a dough-stuffing mechanism.

[0015] This invention, through the coordinated operation of a dough mixing mechanism, a kneading mechanism, a rolling mechanism, a refrigeration mechanism, a dough forming mechanism, and a frying mechanism, automatically completes the steps of flour application, liquid addition, dough mixing and kneading, dough segmentation, rolling, refrigeration and resting, pressing the rested dough into dough sheets, shaping the dough into dough pieces, and frying. It truly realizes a fully automated production line from flour to fried dough sticks. The production process has a high degree of automation, improving production efficiency, reducing labor intensity, and saving a significant amount of manual operation, making it suitable for large-scale industrial production. Furthermore, the fried dough sticks are aesthetically pleasing, and the production line is enclosed, ensuring the safety and hygiene of the produced dough sticks. The production line equipment is compact and rationally structured, saving space and area.

[0016] This application describes a compact, modular production line that, while maintaining both output and quality, reduces the length of traditional production lines (from 15 to 200 meters) to less than 10 meters. The double-helix dough mixer directly feeds the kneaded dough into a rolling mill, where the rolling rollers repeatedly flatten the dough. The dough is then cut by a roll cutter, automatically rolled, wrapped in cling film, and automatically placed into a refrigeration unit to proof. In the subsequent dough forming mechanism, two relatively rotating forming rollers work together. Blades and toothed blades on the rollers directly cut the dough into two strands of dough, avoiding the long production lines created by first dividing the dough into strips and then stacking adjacent strips, as in traditional dough making equipment. This also reduces steps such as marking, oiling, cutting, and pressing, significantly shortening the production line length and reducing the number of steps in dough preparation. Furthermore, the equipment is simpler, requiring less investment and consuming less electricity. The frying mechanism features a multi-layered reciprocating structure. The dough sticks move back and forth inside the oil tank via a conveyor belt, reducing the length by 1-5 times compared to a single-layer frying tank. Furthermore, the immersion frying method ensures even heating and better rising of the dough sticks, while also reducing the generation of large areas of oil fumes. Positioning the frying mechanism below the dough pressing and slitting mechanisms achieves true integration and miniaturization. This results in simple operation, low investment and operating costs, and suitability for large-scale production.

[0017] The roller cutter in the rolling mechanism and the ring cutting mechanism of this application is driven by a motor. The roller cutter cuts the dough by rotating laterally. Compared with the cylinder-driven transverse cutter of the traditional cutting device, the cutter moves up and down to cut the noodles as the cylinder moves, avoiding the defects of high noise from the cylinder and cutter. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the overall structure of the production line of this invention;

[0019] Figure 2 This is a schematic diagram of the dough-making mechanism, dough-stuffing mechanism, and rolling mechanism of the present invention;

[0020] Figure 3 This is a side view of the face-folding mechanism of the present invention;

[0021] Figure 4 This is a partial enlarged view of the dough-pressing roller and the round-headed dough-pressing roller of the present invention;

[0022] Figure 5 This is an external view of the longitudinal cutting and forming mechanism and the frying mechanism of the present invention;

[0023] Figure 6 This is a schematic diagram of the longitudinal cutting and forming mechanism and the frying mechanism of the present invention;

[0024] Figure 7 This is a top view of the longitudinal cutting forming mechanism of the present invention;

[0025] Figure 8This is a schematic diagram of the slitting wheel and toothed slitting wheel of the present invention;

[0026] Figure 9 This is a partially enlarged view of the meshing of the slitting wheel and the toothed slitting wheel of the present invention;

[0027] Figure 10 This is a schematic diagram of the ring-cutting forming mechanism of the present invention;

[0028] Figure 11 This is a top view of the circumferential cutting forming mechanism of the present invention;

[0029] Figure 12 This is a partially enlarged view of the engagement of the circular cutter and the toothed cutter in the circumferential cutting mechanism of the present invention.

[0030] The list of numbers in the diagram is as follows: 1. Rolled dough, 2. Dough blank.

[0031] 3. Dough mixing mechanism; 31. Hopper; 32. Liquid mixing tank; 33. Liquid pipe; 34. Screw auger; 35. Dough mixer; 36. Rotating blades.

[0032] 4. Dough-pressing mechanism; 41. First dough-pressing machine; 42. Folding plate; 43. Second dough-pressing machine; 44. Dough-pressing roller; 45. Pressing roller; 46. Dough-pressing motor; 47. Round-headed dough-pressing roller; 48. Sponge pad.

[0033] 5. Rolling mechanism; 51. Rolling roller; 52. Limiting plate; 53. Plastic wrap; 54. Conveyor belt A; 55. Conveyor belt B.

[0034] 6. Refrigeration mechanism; 61. Elevator; 62. Track; 63. Refrigerated container.

[0035] 7. Longitudinal cutting and forming mechanism; 71. Machine housing; 72. Conveyor belt; 73. Drive motor; 74. Feed inlet; 75. Slitting roller; 76. Toothed slitting roller; 77. Pressing roller; 78. Long knife; 79. Toothed knife.

[0036] 8. Ring cutting forming mechanism; 81. Slitting roller; 82. Oil brush; 83. Circular knife; 84. Circular toothed knife; 85. Slitting roller; 86. Toothed slitting roller.

[0037] 9. Frying mechanism; 91. Oil tank; 92. Conveyor belt; 93. Baffle; 94. Heating device; 95. Oil control conveyor belt. Detailed Implementation

[0038] The invention will now be further described with reference to the accompanying drawings.

[0039] like Figure 1As shown, the production line of this invention includes a dough mixing mechanism 3, a kneading mechanism 4, a rolling mechanism 5, a refrigeration mechanism 6, a dough forming mechanism, and a frying mechanism 9. Flour enters the dough mixing mechanism 3, is mixed with liquid, and kneaded into dough. The dough is then pressed into sheets by the kneading mechanism 4. The sheets are rolled into dough rolls 1 and placed in the refrigeration mechanism 6 to proof. The proofed dough rolls are opened into continuous sheets and sent to the dough forming mechanism to form dough blanks 2 composed of two strands. Finally, the dough blanks are fried in the frying mechanism 9 to make youtiao (Chinese fried dough sticks). The dough forming mechanism can be a longitudinal cutting forming mechanism 7 or a ring cutting forming mechanism 8 to complete the dough blank production. Figure 1 The middle production line is a longitudinal cutting and forming mechanism.

[0040] like Figure 2 , Figure 3 As shown, the dough mixing mechanism 3 includes a flour adding device, a liquid adding device, and a dough mixer 35. The flour adding device includes a hopper 31 and a spiral auger 34; the spiral auger is positioned obliquely upwards, with its bottom extending into the hopper 31 and its top connected to the dough mixer 35. The liquid adding device includes a liquid mixing tank 32, a pump body, and a liquid pipe 33. Water, leavening agents, and other auxiliary materials are added to the mixing tank according to the specified ratio and mixed evenly. The liquid mixing tank 32 is connected to the liquid pipe 33 via the pump body, and the other end of the liquid pipe is connected to the dough mixer. The liquid pipe has several water spray nozzles inside the dough mixer. The dough mixer 35 is a horizontal dual-shaft rotating mixer with two horizontally arranged rotating shafts connected to motors respectively. Several rotating blades 36 are distributed on each rotating shaft, and the rotating blades are fan-shaped structures with a certain curvature. An outlet is provided at the bottom of the far end of the dough mixer's inlet, and the outlet is connected to a kneading mechanism. The flour bag is transported to the top of the hopper via a conveyor belt. An automatic device opens the flour bag and puts the flour into the hopper. The flour enters the dough mixer 35 via a spiral auger 34. Water and auxiliary materials are added to the liquid mixing tank and mixed evenly. The pump and CNC technology spray the liquid evenly onto the flour in the dough mixer according to the flour and liquid ratio. Two motors at the end of the dough mixer are connected to the rotating shaft and drive the rotating blades to rotate inwards relative to each other, continuously turning the flour and liquid in the dough mixer and mixing them evenly to form dough. The dough is then pushed to the other end and enters the kneading mechanism from the discharge port.

[0041] like Figure 2 , Figure 3 , Figure 4As shown, the dough-rolling mechanism 4 includes a first dough-rolling machine 41, a hopper 42, and a second dough-rolling machine 43 connected in sequence. The first dough-rolling machine 41 is a set of relatively rotating dough-rolling rollers 44, each driven by a dough-rolling motor 46. The discharge port of the dough mixer corresponds to the position of the dough-rolling rollers of the first dough-rolling machine, and the length of the dough-rolling rollers is 60-120cm. Several rows of horizontal hammer columns are arranged axially on the roller surface of the dough-rolling rollers. The horizontal hammer columns are semi-cylinders, i.e., metal cylinders separated along their diameter and welded to the roller surface along their cross-section. The length of the horizontal hammer columns is 5-20cm, and the diameter is 3-8cm. The distance between the horizontal hammer columns in the same row is the length of the horizontal hammer column, and adjacent rows of horizontal hammer columns are staggered. During dough rolling, the horizontal hammer columns of the two dough-rolling rollers are staggered. An inclined folding plate 42 is provided below the dough-rolling rollers. The folding plate 42 is a sloping surface that is wider at the top and narrower at the bottom (the upper end is the same length as the dough-rolling roller, and the lower end is the same length as the round-headed dough-rolling roller), and the edge of the folding plate is inclined inward. A second dough-kneading machine 43 is installed at the bottom of the folding plate. The upper part of the second dough-kneading machine 43 consists of one or two sets of relatively rotating round-headed dough-kneading rollers 47, and the lower part consists of a set of pressing rollers 45. The round-headed dough-kneading rollers and pressing rollers are the same length, 30-60cm, and the pressing rollers are smooth cylindrical wheels. Several rows of hammers are evenly arranged axially on the roller surface of the round-headed dough-kneading rollers 47. The hammers in the same row are equidistant from each other, and the hammers in adjacent rows are staggered. The hammers are hemispherical and welded to the roller surface, with a diameter of 3-5cm. The hammers and horizontal hammer columns are made of 304 stainless steel. The hammers and horizontal hammer columns mimic manual kneading of dough, resulting in a good kneading effect and a uniform dough. Furthermore, the extrusion surface of the horizontal hammer columns is larger than that of the hammers, improving the kneading effect while smoothly conveying the dough downwards.

[0042] The kneaded dough enters the kneading rollers of the first dough kneading machine, where it is kneaded into a wide sheet that falls into a folding plate (taking a wide sheet of 60cm wide and 4cm thick as an example). As the wide sheet moves downwards along the folding plate, its edges fold inwards and it enters the second dough kneading machine. The round-headed kneading rollers combine and knead the dough sheet, which is then pressed into a flat, narrow sheet of 30cm wide and 4cm thick by the pressing rollers. The sides of the kneading rollers, round-headed kneading rollers, and pressing rollers are fitted with sponge pads 48 containing edible oil to prevent the dough from sticking. Two kneading motors 46 are installed at each end of the second dough kneading machine, each connected to a kneading roller or pressing roller in the same direction. The dimensions of each kneading roller or pressing roller can be adjusted according to actual production needs.

[0043] The rolling mechanism 5 includes a conveyor belt A 54, a conveyor belt B 55, a rolling cutter 51, a limiting plate 52, and a plastic wrap 53. Conveyor belts A and B are located on the same horizontal plane and below the dough-stuffing mechanism. The rolling cutter 51 is positioned above conveyor belt A, and an arc-shaped limiting plate 52 is positioned at the end of conveyor belt B. The moving speed of conveyor belt B is 1-2 times that of conveyor belt A. A roll of plastic wrap is placed between conveyor belts A and B, and the unfolded plastic wrap 53 moves with conveyor belt B. Several blades are evenly arranged along the circumference of the rolling cutter 51. The blades are parallel to the axis of the rolling cutter, and the blade length is greater than the width of the narrow dough sheet, and the height is greater than the thickness of the narrow dough sheet. The distance between the outer edges of adjacent blades is the length of the dough sheet to be cut, preferably 50cm-70cm. The dough sheet formed by the second dough rolling machine falls into conveyor belt A. The rolling roller 51 rotates at an angle and the blade located at this point cuts the dough sheet. As the rolling roller 51 rotates, the entire dough sheet is broken into equal-length dough segments, which enter conveyor belt B. The dough segments quickly run to the limiting plate and are folded into rolls along the upward arc. They are then wrapped in plastic wrap to form dough roll 1 and enter the refrigeration unit 6 to proof.

[0044] like Figure 1 As shown, the refrigeration mechanism 6 includes an elevator 61 and a refrigeration box 63. The elevator 61 is inclined, with its lower end connected to the conveyor belt B and its upper end connected to the top layer of the refrigeration box 63. Multiple layers of conveyor belts 62 are installed inside the refrigeration box, with the distance between the upper and lower layers of conveyor belts greater than the diameter of the dough roll. One end of the top layer conveyor belt is close to the left end of the refrigeration chamber and connected to the feed port of the elevator; the other end is at a distance greater than the diameter of the dough roll from the right end of the refrigeration chamber. The next layer conveyor belt is close to the right end of the refrigeration chamber, and the distance between it and the left end of the refrigeration chamber is greater than the diameter of the dough roll. The conveyor belts are arranged alternately layer by layer. The elevator 61 lifts the dough roll 1 to the top layer entrance of the refrigeration chamber. As the conveyor belts move to the right end of the refrigeration chamber, it falls into the next layer conveyor belt. The dough roll reciprocates within the refrigeration box. The speed of the conveyor belts is controlled so that the dough roll takes 6-8 hours to move from top to bottom, meaning the proofing time of the dough roll in the refrigeration box is set at 6-8 hours. After the flour is kneaded, rolled, and proofed, the proofed dough roll enters the dough forming mechanism.

[0045] like Figure 5 , Figure 6 As shown, the dough forming mechanism is a longitudinal cutting forming mechanism 7, wherein the longitudinal cutting forming mechanism 7 and the frying mechanism 9 are an integral enclosed structure, ensuring a clean and hygienic production environment. A frame is installed on the upper part of the frying mechanism 9, and a conveyor belt 72 is mounted on the frame. The longitudinal cutting forming mechanism 7 is located above the conveyor belt 72. The conveyor belt and the longitudinal cutting forming mechanism are enclosed in a housing 71, which is supported by the frame. The proofed dough roll is opened into dough segments, which are then connected and pressed into dough sheets by a pressing roller 77. The width of the dough sheet is the length of the fried dough stick, preferably 20-30 cm, and the thickness is 2-4 cm. The dough sheet is then cut into long strips 2 by the cutter in the longitudinal cutting forming mechanism and fried into fried dough sticks.

[0046] like Figure 6 , Figure 7 , Figure 8 As shown, the longitudinal cutting and forming mechanism 7 includes a pressing roller 77, an oil brush 82, a drive device, a slitting wheel 75, and a toothed slitting wheel 76. The top of the machine housing 71 has a feed inlet 74, which corresponds to two parallel, relatively rotating pressing rollers 77. The distance between the two pressing rollers is the thickness of the dough sheet, and the length of the pressing rollers is greater than the length of the dough sheet. Below the pressing rollers are the slitting wheel 75 and the toothed slitting wheel 76, which are parallel to the pressing rollers. The slitting wheel 75 has several long blades 78 evenly arranged along its circumference. The long blades are parallel to the axis of the wheel, and their length is greater than the length of the dough sheet, and their height is greater than half the thickness of the dough sheet, preferably 2.5 cm. The distance between the outer edges of adjacent long blades is the width of a single piece of dough, preferably 1.5 cm. The toothed slitting wheel 76 has a plurality of toothed blades 79 and long blades 78 evenly arranged along the circumference of the wheel body. The toothed blades and long blades are thin blades with a conical cross-section. The toothed blades and long blades are spaced apart (i.e., there is a long blade between two adjacent toothed blades and a toothed blade between two adjacent long blades), and the distance between adjacent toothed blades and long blades is the same as the distance between two adjacent long blades in the slitting wheel. The length and height of the toothed blades are the same as those of the long blades, and the top edge of the toothed blades has a serrated structure. After the dough pieces are connected, they enter the pressing roller through the feed port 74 and are pressed into dough sheets. The dough sheets are then placed between the slitting wheel 75 and the toothed slitting wheel 76. When the two wheels rotate synchronously by an angle, the long blades of the slitting wheel mesh with the long blades of the toothed slitting wheel, cutting the dough sheets into dough blanks of equal length. The wheels rotate by another angle, and the long blades and toothed blades mesh again, cutting the next dough blank into a discontinuous state with some continuous parts and some broken parts. The wheels rotate by another angle, and the dough blank falls onto the conveyor belt and enters the frying mechanism. The slitting wheel and the toothed slitting wheel work together to directly cut the dough into two strands of dough in one step, which has the advantages of simplified structure, simple equipment and fewer operation steps.

[0047] like Figure 9 As shown, when the two wheels rotate, the edge of the long blade of the slitting wheel overlaps with the edge of the toothed blade or long blade of the toothed slitting wheel, with an overlap width of 0.5cm. The overlapping edges of the long blades and their meshing during relative rotation generate a shearing force that ensures accurate cutting of the dough. Similarly, the long blades and toothed blades ensure a discontinuous cutting effect. The oil brush 82 abuts against the slitting wheel 75 and the toothed slitting wheel 76, while the other side of the oil brush abuts against a sponge pad containing edible oil. As the wheels rotate, the edible oil adheres to the blades to prevent sticking. The drive device includes two drive motors 73 and a sprocket and chain pair. The two drive motors are connected to two pressing rollers respectively, and simultaneously drive the slitting wheel or toothed slitting wheel in the same direction through the sprocket and chain pair, achieving synchronous rotation.

[0048] like Figure 6As shown, the frying mechanism 9 includes an oil tank 91, a conveyor belt 92, a baffle 93, and a heating device 94. The oil tank 91 is a cuboid with a cover plate on top, and a longitudinal cutting and forming mechanism is installed on the cover plate. The oil tank contains 2-3 layers of longitudinal conveyor belts 92 (the following description uses a three-layer conveyor belt as an example). Multiple conveyor belts can effectively reduce the length of the oil tank while ensuring sufficient frying time, and also improve the effect of immersing the fried dough sticks in the oil, reducing the need for stirring during traditional surface frying. A heating device 94 and a temperature sensor are installed at the bottom of the oil tank. The heating device is an electromagnetic induction heater or an electric heating tube, which heats the oil in the tank while precisely controlling the oil temperature to ensure a suitable temperature. The oil tank, conveyor belt, and baffle are all made of high-temperature resistant metal materials, preferably 304 stainless steel; the conveyor belt is a mesh structure woven from stainless steel wire.

[0049] From bottom to top, there are three conveyor belts: a first conveyor belt, a second conveyor belt, and a third conveyor belt. The distance between the two conveyor belts is greater than the width and thickness of the fried dough stick. The first conveyor belt has its two ends abutting the edge of the oil tank, while the second conveyor belt has its two ends abutting the edge of the oil tank a distance greater than the width of the fried dough stick. A baffle 93 is horizontally positioned at the end of the second conveyor belt and extends upwards to the top of the oil tank, forming a complete route for the fried dough stick. The starting end of the third conveyor belt is a distance greater than the width of the fried dough stick from the baffle, and its ending end abuts the edge of the oil tank. The prepared dough 2 falls from one end of the oil tank and, under gravity, lands on the first conveyor belt. It is then transported to the other end of the oil tank via the first conveyor belt. During frying, the dough expands and floats upwards to the second conveyor belt, which then conveys it to the baffle, and finally to the third conveyor belt, which transports it to the other end of the oil tank to be fried into fried dough sticks. The dough sticks are then removed and cooled by a mesh-structured oil-control conveyor belt 95.

[0050] The oil tank is replaced with a freezing chamber, which can directly produce frozen dough blanks. Refrigeration devices are installed at the top and bottom of the freezing chamber. The starting end of the uppermost conveyor belt in the freezing chamber abuts against the edge of the chamber, while the distance between the other end and the edge is greater than the width of the dough blank. The next layer of conveyor belts is staggered from the upper layer, and both ends of the bottommost conveyor belt abut against the edge of the freezing chamber. The prepared dough blanks 2 fall into the freezing chamber from one end and, under gravity, land on the uppermost conveyor belt. They are then transported to the other end of the freezing chamber, fall onto the next layer of conveyor belt, and finally land on the bottommost conveyor belt. After the frozen dough blanks are collected, they are transported out of the freezing chamber.

[0051] like Figure 10 , Figure 11 , Figure 12As shown, the dough forming mechanism is a ring-cutting forming mechanism 8, which includes a cutting roller 81, an oiling device, two relatively rotating slitting rollers 85, and a toothed slitting roller 86. The slitting roller 85 has a plurality of circular knives 83 evenly arranged axially, with the knife surfaces perpendicular to the roller body. The distance between the knives is the width of a strip of dough, preferably 1.5 cm, and the knife width is preferably 2.5 cm. The toothed slitting roller 86 has a plurality of circular knives 83 and toothed knives 84 evenly arranged axially, spaced apart. The toothed knives have the same size as the circular knives 83, and the distance between the toothed knives and the circular knives on the toothed slitting roller is the same as the distance between the circular knives on the slitting roller. The circumferential edge of the toothed knives has a serrated structure. The circular knives on the slitting roller mesh with the corresponding circular knives or toothed knives on the toothed slitting roller, with an overlap of 0.5 cm.

[0052] like Figure 10 As shown, the cutting roller 81 is similar to the coiling roller 51, and the distance between the outer edges of the cutting blades of the cutting roller is the length of the dough blank. Oiling devices are respectively installed above the slitting roller, the toothed slitting roller, and the cutting roller 81. The oiling device includes an oil brush 82 and an oil-impregnated sponge. The oil brush 82 is a cylindrical roller with bristles, and its length matches the length of the cutting roller. One side of the oil brush abuts against the oil-impregnated sponge, and the other side abuts against the conveyor belt, the dough sheet, and the circular and toothed blades to prevent adhesion to the dough. The oil brush is a driven wheel that rotates with the transmission of the conveyor belt or the dough sheet. Alternatively, an oil spray can be used instead of an oil brush. The oiling device includes an oil pipe, a nozzle, and a pressurizing device. A nozzle is installed at the end of the oil pipe, facing the blades of the conveyor belt / dough sheet / circular blade / cutting roller. As the equipment operates, oil droplets are continuously sprayed onto these areas.

[0053] After resting and passing through the pressing rollers, the dough sheet enters between the slitting roller and the toothed slitting roller. Two opposing circular blades cut the dough sheet into several parallel noodles. The opposing circular blades and toothed blades then cut each noodle in the middle, creating a discontinuous section. The conveyor belt carries the noodles to the cutting roller's teeth for further cutting, resulting in parallel dough blanks 2. The discontinuous section in the middle of each dough blank becomes the two strands of a fried dough stick. In the subsequent frying step, the oil tank is located on one side of the ring-cutting and forming mechanism, and the conveyor belt of the oil tank is single-layered. To further increase production, the length of each roller in the dough-stuffing mechanism, rolling mechanism, and dough blank forming mechanism can be increased. For example, the length of the slitting wheel and toothed slitting wheel in the longitudinal cutting and forming mechanism can be increased to 120cm. Circular blades can be placed in the middle of the slitting wheel and toothed slitting wheel in the longitudinal cutting and forming mechanism to cut long dough blanks into multiple short dough blanks.

[0054] The working process of the present invention will be further explained with reference to Embodiment 2:

[0055] To make fried dough sticks, flour is first added to the hopper, then fed into the dough mixer 35 via a screw conveyor. Water and auxiliary ingredients are added to the liquid mixing tank 32 and mixed thoroughly. The liquid mixture is pumped into the dough mixer according to the ratio of flour and sprayed onto the flour. The motor of the dough mixer is started, causing the rotating blades to rotate and the dough to move forward during the mixing process. The kneading motor 46 is started, and the kneading rollers of the first kneading machine knead the dough into sheets. The sheets are folded through the hopper and combined before entering the second kneading machine 43. The round-headed kneading rollers further knead the dough, and then the pressing rollers press it into sheets. The sheets are cut into segments by a rolling roller and wrapped in plastic wrap to form dough rolls 1. The dough rolls are sent to a refrigerator to rest for 6-8 hours. After resting, the dough rolls are opened into segments, which are then joined together and pressed into sheets of a certain width and uniform thickness. The sheets then enter the longitudinal cutting and forming mechanism.

[0056] The heating devices for the conveyor belt and oil tank are activated, along with the slitting rollers and toothed slitting rollers, to coat the conveyor belt with oil. As the slitting rollers and toothed slitting rollers rotate relative to each other, the dough is divided into two intermittently connected strips of uniform width. The prepared dough strips are then conveyed into the oil tank and fried to make youtiao (Chinese fried dough sticks). This production line can produce youtiao, re-fried youtiao, frozen dough strips, crispy fried dough, etc., achieving multi-purpose functionality.

Claims

1. A fully automatic fried dough stick production line, characterized in that, The production line includes a dough mixing mechanism (3), a kneading mechanism (4), a rolling mechanism (5), a refrigeration mechanism (6), a dough forming mechanism, and a frying mechanism (9) connected in sequence. Flour and liquid enter the dough mixing mechanism (3) to be mixed into dough. The dough is pressed into a sheet by the kneading mechanism (4). The sheet is rolled into a roll (1) in the rolling mechanism (5) and enters the refrigeration mechanism (6) to proof. The proofed roll (1) is opened and joined into a continuous dough sheet and enters the dough forming mechanism to make a dough sheet (2). The dough sheet (2) is fried into a fried dough stick by the frying mechanism (9). The dough forming mechanism includes two relatively rotating forming rollers, each forming roller having several thin blades evenly distributed on it; the blades on the two forming rollers are positioned correspondingly and mesh with each other; the two forming rollers rotate synchronously, and the blades divide the pressed and flat dough into several strip-shaped dough pieces (2). One of the forming rollers has blades and toothed blades spaced apart. The toothed blades have a serrated top edge and the same size as the blades. Two forming rollers rotate synchronously to divide the dough into dough blanks (2). The dough blanks (2) are composed of two strands of noodles, which are in a discontinuous state with some continuous and some broken strands. The frying mechanism (9) includes an oil tank (91), a conveyor belt (92), and a heating device (94). The oil tank (91) is a cuboid, and the heating device (94) is installed at the bottom of the oil tank (91). One end of the oil tank (91) is the feeding end. Two to three layers of conveyor belts (92) are installed inside the oil tank (91). The distance between the upper and lower layers of conveyor belts is greater than the width of the fried dough stick. The two ends of the bottom layer of conveyor belt abut against the two ends of the oil tank, and the two ends of the upper layer of conveyor belt are respectively farther from the two ends of the oil tank than the width of the fried dough stick. The two forming rollers are a slitting roller (75) and a toothed slitting roller (76). The slitting roller (75) has a number of long knives (78) evenly arranged along the circumference of the roller body, and the long knives (78) are parallel to the axis of the roller body. The toothed slitting roller (76) has a number of toothed knives (79) and long knives (78) evenly arranged along the circumference of the roller body, with the toothed knives (79) and long knives (78) spaced apart. The distance between adjacent toothed knives (79) and long knives (78) on the toothed slitting roller (76) is the same as the distance between adjacent long knives (78) on the slitting roller (75). The toothed knives (79) have the same size as the long knives (78), and the top edge of the toothed knives (79) has a serrated structure. The edges of the long knives (78) on the slitting roller (75) overlap with the edges of the toothed knives (79) or long knives (78) on the corresponding toothed slitting roller (76).

2. The fully automatic fried dough stick production line according to claim 1, characterized in that, The two forming rollers can also be a slitting roller (85) and a toothed slitting roller (86). The slitting roller (85) has a plurality of circular knives (83) evenly arranged along the axial direction on the roller body, and the surface of the circular knives is perpendicular to the roller body. The toothed slitting roller (86) has a plurality of circular knives (83) and circular toothed knives (84) evenly arranged along the axial direction. The circular knives (83) and circular toothed knives (84) are spaced apart. The size of the circular toothed knives (84) is the same as that of the circular knives (83). The distance between adjacent circular toothed knives (84) and circular knives (83) of the toothed slitting roller (86) is the same as the distance between adjacent circular knives (83) of the slitting roller (85). The circumferential edge of the circular toothed knives (84) has a sawtooth structure. The edges of the circular knives (83) of the slitting roller (85) overlap with the edges of the circular knives (83) or circular toothed knives (84) of the corresponding toothed slitting roller (86).

3. The fully automatic fried dough stick production line according to claim 2, characterized in that, A cutting roller (81) is provided behind the slitting roller (85) and the toothed slitting roller (86). Several cutting blades are evenly arranged on the circumference of the roller body of the cutting roller (81), and the cutting blades are parallel to the axis of the cutting roller (81).

4. The fully automatic fried dough stick production line according to claim 1, characterized in that, The conveyor belt (92) has three layers, from bottom to top: the first conveyor belt, the second conveyor belt, and the third conveyor belt. The second conveyor belt has a baffle (93) on one side of the feeding end. The dough (2) falls from the feeding end of the oil tank onto the first conveyor belt and is transported to the other end of the oil tank by the first conveyor belt. During the frying process, the dough expands and floats upward to the second conveyor belt. Driven by the second conveyor belt, it reaches the baffle (93) and then moves upward to the third conveyor belt, which then transports it to the other side of the oil tank to be fried into fried dough sticks.

5. The fully automatic fried dough stick production line according to claim 1, characterized in that, The dough-stirring mechanism (4) includes several sets of relatively rotating dough-stirring rollers and a set of dough-pressing wheels (45), with the dough-pressing wheels (45) located below the dough-stirring rollers; several hammers are spaced apart on the body of the dough-stirring rollers, and the hammers are semi-cylinders or hemispheres.

6. The fully automatic fried dough stick production line according to claim 5, characterized in that, The dough mixing mechanism (3) includes a dough mixer (35), which is a dual-shaft rotary mixer. Two rotating shafts are horizontally arranged inside the dough mixer (35), and several rotating blades (36) are distributed on each rotating shaft. The rotating blades (36) are fan-shaped structures with a certain arc. One end of the dough mixer (35) is a feed port, and the bottom of the other end is provided with a discharge port, which is connected to the dough kneading mechanism (4).

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