Food forming equipment and control method thereof

Abstract

The invention relates to food forming equipment and a control method thereof. The equipment comprises a hole breaking mechanism and a noodle pushing mechanism. The hole breaking mechanism comprises a movable hole breaking rod, and the hole breaking rod is used for forming a non-through hole in the center area of the food blank. The dough pushing mechanism comprises a movable dough pushing piece, and the dough pushing piece is used for pushing and pressing the area except the bottom of the food blank from the hole to the edge, so that the food blank is thinned and formed into a food wrapper. The equipment can realize automatic and batch processing of food, the processing efficiency is high, and the productivity is improved. Besides, the multiple grease layers are wrapped in the food blank, the hole breaking rod is used for breaking holes in the middle of the food blank, then the dough pushing part is used for pushing and pressing the area except the bottom of the food blank towards the outer edge, damage to the grease layers can be reduced, the shortening effect is good, and the taste is good.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a food forming device and a control method thereof. Background Art

[0002] At present, there are two methods for making food: pure manual production and machine production. The pure manual production method has low efficiency and low production capacity. The existing machine production method is very easy to damage the fat layer of food, especially the egg tart crust, reduce the puff pastry effect, and have a poor taste. Summary of the invention

[0003] The present application provides a food skin forming device and a control method, which can reduce damage to the fat layer of the food skin.

[0004] A tart crust forming device, comprising:

[0005] A hole-breaking mechanism, comprising a movable hole-breaking rod, the hole-breaking rod being used to form a non-through hole at a central area of ​​the food blank;

[0006] The dough pushing mechanism comprises a movable dough pushing member, which is used to push the area except the bottom of the food dough from the hole to the edge, so that the food dough becomes thinner and is formed into a food skin.

[0007] Optionally, the punching rod can be raised and lowered, and the punching rod is configured to press out the hole at the center of the food blank during the descending process; or

[0008] The hole-breaking mechanism comprises a hole-breaking lifting part that can be lifted and lowered and a hole-breaking rotating part that can be rotated. The hole-breaking rotating part is connected to the hole-breaking lifting part. The hole-breaking rod is connected to the hole-breaking rotating part and is offset relative to the rotation center of the hole-breaking rotating part.

[0009] Optionally, the pushing surface mechanism includes a push surface lifting part that can be lifted and lowered and a push surface rotating part that can be rotated, the push surface lifting part is connected to the push surface rotating part, the push surface member is connected to the push surface rotating part and is offset relative to the rotation center of the push surface rotating part.

[0010] Optionally, the push surface member and the hole-breaking rod are both cylinders or cones, and the cylinder diameter of the push surface member is greater than the cylinder diameter of the hole-breaking rod.

[0011] Optionally, the pushing mechanism is configured to first push the food dough from the bottom of the hole in a horizontal direction toward the edge, and then push the food dough obliquely upward and outward, and the pushing mechanism can be controlled to repeat the above actions.

[0012] Optionally, at least two groups of the noodle pushing mechanisms for processing the same food blank are provided, and the noodle pushing members of the at least two groups of noodle pushing mechanisms are arranged at intervals of 180 degrees.

[0013] Optionally, the pushing surface mechanism includes a pushing surface lifting part that can be raised and lowered, and a pushing surface translation part that can be moved horizontally, and the pushing surface translation part is connected to the pushing surface lifting part, and both the pushing surface lifting part and the pushing surface translation part can be controlled to move independently or in combination.

[0014] Optionally, the noodle pushing members in the two noodle pushing mechanisms have different moving trajectories, which can be achieved by controlling the horizontal moving distances of the two noodle pushing translation parts to be different. Compared with one of the noodle pushing mechanisms, the noodle pushing members of the other noodle pushing mechanism connected to the noodle pushing translation part with a larger horizontal moving distance have a larger inclination angle relative to the vertical direction, so that the food skin formed after the noodle pushing is thinner, and the two noodle pushing mechanisms work together to achieve a better noodle pushing effect.

[0015] Optionally, the structures of the two groups of noodle pushing mechanisms can be different. One group can use the above-mentioned noodle pushing lifting part, noodle pushing translation part and noodle pushing member, and the noodle pushing member can perform multiple operations according to the trajectory of horizontal movement, contacting and pressing the food blank, obliquely moving upward to push the food blank, horizontal movement to separate from the food blank, and vertically descending movement, while the noodle pushing member of the other group of noodle pushing mechanisms can be set to reciprocate only along the oblique direction. The noodle pushing member can be driven by an obliquely arranged cylinder or linear motor, which shortens the length of the noodle pushing member movement path and makes the noodle pushing efficiency higher.

[0016] In some other embodiments, only one set of noodle pushing mechanisms for processing the same food blank may be provided, and a fixing member for fixing the food blank is provided at a position 180° apart from the noodle pushing member of the noodle pushing mechanism, and the fixing member may be used to fix a part of the food blank during the noodle pushing process to prevent the food blank from shifting. The fixing member may be pressed against the food blank from the hole.

[0017] Optionally, the device further comprises a base support arranged below the dough pushing mechanism, the base support is rotatable, and the food blanks contained in the food mold are placed on the base support.

[0018] Optionally, the device further comprises a positioning mechanism, which is used to fix the food mold containing the food blank during the forming process of the food.

[0019] Optionally, the device further comprises a pre-pressing mechanism, which comprises a liftable pressing head, and the pressing head is used to pre-press the food blank placed in the food mold before forming the hole, so that the shape of the pre-pressed food blank is the same as the shape of the food mold.

[0020] Optionally, the forming device further comprises a shaping mechanism, wherein the shaping mechanism comprises a lifting and lowering shaping head, and the shaping head is used for shaping the formed food skin.

[0021] Optionally, the forming equipment is an assembly line equipment, which is arranged in the order of pre-pressing station, punching station, pushing station, and shaping station. The workbench can be set as a movable workbench, and the movement of the workbench between the various stations can be achieved through a chain drive mechanism, a gear rack drive mechanism, or a belt drive mechanism.

[0022] A control method for a food forming device according to any one of the above items, comprising:

[0023] The hole-breaking rod is controlled to form a non-penetrating hole at the center area of ​​the food blank loaded in the food mold;

[0024] The dough pushing member is controlled to push the area except the bottom of the food dough from the hole to the edge, so that the food dough becomes thinner and is formed into a food skin.

[0025] Optionally, the controlling hole-breaking rod forms a non-through hole in the central area of ​​the food blank loaded in the food mold, comprising:

[0026] Controlling the piercing rod to press down the central area of ​​the food dough, wherein the depth to which the piercing rod is pressed into the food dough is less than the thickness of the food dough; or

[0027] The piercing rod is controlled to press down the central area of ​​the food blank, and then the piercing rod is controlled to expand the hole from the pit to the periphery, wherein the depth of the piercing rod pressing into the food blank is less than the thickness of the food blank.

[0028] Optionally, the controlling the hole-breaking rod to expand the hole from the pit toward the periphery comprises:

[0029] A hole-breaking rod offset relative to a rotation center is driven to rotate at least one revolution in the hole.

[0030] Optionally, the control pushing member pushes the area except the bottom of the food dough from the hole to the edge, comprising:

[0031] First, the noodle pusher is controlled to push the food dough horizontally from the bottom of the hole, and then the noodle pusher is controlled to push the food dough obliquely upward and outward;

[0032] After completing the above steps, the bottom support on which the food blank is placed is controlled to rotate by a preset angle, and then the above steps are repeated until the food skin is pushed at 360 degrees.

[0033] Optionally, the method of first controlling the noodle pushing member to push the food dough horizontally from the bottom of the hole, and then controlling the noodle pushing member to push the food dough obliquely upward and outward comprises:

[0034] The two pushers are controlled to push two positions of the food blank with an interval of 180 degrees from the hole in the horizontal direction, and the two pushers are controlled to push the food blank obliquely upward and outward respectively.

[0035] Optionally, the control pushing member pushes the area except the bottom of the food dough from the hole to the edge, comprising:

[0036] A push rod offset relative to the rotation center is driven to rotate at least one circle in the hole.

[0037] Optionally, the method further comprises:

[0038] During the process of forming the food blank, the control positioning mechanism is pressed on the top of the food mold on which the food blank is placed.

[0039] Optionally, the method further comprises:

[0040] Before forming the non-through hole at the central region of the food blank, controlling the pre-pressing mechanism to pre-press the food blank in the food mold so that the shape of the pre-pressed food blank is the same as the shape of the food mold; and / or

[0041] The shaping press head is controlled to punch the food skin from the inside of the formed food skin to shape the formed food skin.

[0042] The present application provides a food forming device and a control method, which includes a hole-breaking mechanism and a dough-pushing mechanism. The device can realize automated and batch processing, with high processing efficiency and improved production capacity. In addition, since the food blank is wrapped with multiple layers of fat layers, after using the hole-breaking rod to break a hole in the middle of the food blank, and then using the dough-pushing member to push the area except the bottom of the food blank to the edge, the food blank can be made thinner, and the damage to the fat layer can be reduced, so that the crisping effect is good and the taste is good. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 is a schematic diagram of a hole-piercing station shown in an exemplary embodiment of the present application;

[0044] Figure 2 is a schematic diagram of a hole-piercing mechanism shown in an exemplary embodiment of the present application;

[0045] Figure 3 is a schematic diagram of a noodle pushing station shown in an exemplary embodiment of the present application;

[0046] Figure 4 is a schematic diagram of a noodle pushing mechanism shown in an exemplary embodiment of the present application;

[0047] Figure 5 is a schematic diagram of a noodle pushing mechanism shown in another exemplary embodiment of the present application;

[0048] Figure 6 yes Figure 5 The motion trajectory diagram of the push surface member shown in FIG.

[0049] Figure 7 It is another motion trajectory diagram of the push surface piece;

[0050] Figure 8 is a schematic diagram of a pre-pressing station shown in an exemplary embodiment of the present application;

[0051] Fig. 9 is a schematic diagram of a shaping station shown in an exemplary embodiment of the present application;

[0052] Fig.10 is a flow chart of a control method of a food forming device shown in an exemplary embodiment of the present application;

[0053] Fig.11 It is another flow chart of a control method of a food forming device shown in an exemplary embodiment of the present application. DETAILED DESCRIPTION

[0054] Here, the technical solutions in the embodiments (or "implementations") of the present application will be described clearly and completely in conjunction with the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements.

[0055] If there are terms involving directional indications or positional relationships in the embodiments of the present application (such as up, down, left, right, front, back, inside, outside, top, bottom, center, vertical, horizontal, longitudinal, transverse, length, width, counterclockwise, clockwise, axial, radial, circumferential, etc.), such terms are only used to explain the relative positional relationship, movement, etc. between the components under a certain specific posture (as shown in the accompanying drawings); if the specific posture changes, the directional indication or positional relationship will also change accordingly. In addition, the terms "first", "second", etc. involved in the embodiments of the present application are only used for the purpose of convenience of description and cannot be understood as indicating or implying relative importance.

[0056] Please refer to Figure 1 , Figure 1 Schematic diagram of a punching station 100 according to an exemplary embodiment of the present application. Figure 2 Schematic diagram of a hole-piercing mechanism 10 shown in an exemplary embodiment of the present application.

[0057] The present application provides a food forming device (hereinafter referred to as the device), which includes a punching mechanism 10 and a push mechanism 20. The punching mechanism 10 can be arranged at a punching station 100, and the punching mechanism 10 is arranged above a punching workbench 11. For example, the punching workbench 11 can place multiple food blanks to be processed at one time, and multiple groups of punching mechanisms 10 can be set accordingly. Multiple groups of punching mechanisms 10 can be controlled to move synchronously to complete the punching of multiple food blanks at one time. During the punching process, the food blank is placed in a food mold 50, and the food mold 50 can be fixed.

[0058] like Figure 2 As shown, the punching mechanism 10 includes a movable punching rod 101, and the punching rod 101 is used to form a non-through hole at the central area of ​​the food blank. The activity mode of the punching rod 101 is not limited, including but not limited to using a liftable punching rod 101. During the punching process, the food blank is placed in the food mold 50, and the food mold 50 can be fixed.

[0059] Figure 3 It is a schematic diagram of a noodle pushing station 200 shown in an exemplary embodiment of the present application. Figure 4 Schematic diagram of a noodle pushing mechanism 20 shown in an exemplary embodiment of the present application.

[0060] The noodle pushing mechanism 20 can be arranged at the noodle pushing station 200, and the noodle pushing mechanism 20 is arranged above the noodle pushing workbench 21. The noodle pushing workbench 21 can place multiple punched food blanks at one time, and multiple groups of noodle pushing mechanisms 20 can be arranged accordingly. Multiple groups of noodle pushing mechanisms 20 can be controlled to move synchronously, and multiple food blanks can be processed at one time.

[0061] The noodle pushing mechanism 20 includes a movable noodle pushing member 201, which is used to push the area except the bottom of the food blank from the hole to the edge, so that the food blank becomes thinner and is formed into a food skin. The noodle pushing member 201 can be moved in any way, including but not limited to a rotatable noodle pushing member 201.

[0062] According to the above description, the device includes a hole-breaking mechanism 10 and a dough-pushing mechanism 20. By controlling the hole-breaking mechanism 10 to break holes and the dough-pushing mechanism 20 to push dough, the food skin can be processed automatically and in batches, with high processing efficiency and improved production capacity. In addition, for food blanks (e.g., egg tart blanks) with multiple layers of fat layers wrapped inside, after using the hole-breaking rod 101 to break holes in the middle of the food blank, and then using the dough-pushing member 201 to push the area except the bottom of the food blank to the edge, not only can the food blank be thinned, but also the damage to the fat layer in the food blank can be reduced, and the crisping effect and taste are good. The specific method of pushing the food blank will be described in detail below.

[0063] In one embodiment, the punching rod 101 is arranged to be able to be raised and lowered, and the position of the punching rod 101 is directly opposite to the center of the food blank, and the punching rod 101 can press out the hole in the center of the food blank during the descending process. For example, the depth of the punching rod 101 pressing into the food blank can be set to be less than the thickness of the food blank, so as to prevent the punching rod 101 from pressing through the food blank. The punching rod 101 can be driven by a cylinder, a linear motor, etc. to achieve the ability to be raised and lowered. The punching rod 101 can be a straight rod, or a tapered rod with a smaller bottom end.

[0064] In another embodiment, Figure 2 As shown, the hole-breaking mechanism 10 can also be set to a structure that can be raised and lowered and can be rotated. Specifically, the hole-breaking mechanism 10 includes a hole-breaking lifting part 102 that can be raised and lowered and a hole-breaking rotating part 103 that can be rotated. The hole-breaking rotating part 103 is connected to the hole-breaking lifting part 102, and the hole-breaking rod 101 is connected to the hole-breaking rotating part 103, and the hole-breaking rod 101 is offset relative to the rotation center of the hole-breaking rotating part 103. The hole-breaking lifting part 102 can be driven by a linear motor and can be raised and lowered in the vertical direction. The hole-breaking rotating part 103 can be driven by a rotating motor and rotate around a rotating shaft in the vertical direction. In this way, the hole-breaking rod 101 can be controlled to descend first, and a pit can be pressed out at the center of the food blank, and then the hole-breaking rotating part 103 can be controlled to rotate. Due to the eccentric setting of the hole-breaking rod 101, the hole-breaking rod 101 can rotate in the pit to form a larger hole. This solution utilizes the combined structure of the hole-breaking lifting part 102 and the hole-breaking rotating part 103 to achieve hole-breaking, which can make the formed hole volume larger and facilitate the subsequent pushing operation.

[0065] exist Figure 2 In the illustrated embodiment, the perforating rod 101 is configured as a tapered rod with a small end and a large top, and the corresponding hole formed has a large top and a small bottom.

[0066] exist Figure 2 In the illustrated embodiment, the device further comprises a positioning mechanism 25, which is connected to the hole-breaking lifting part 102 and can be lifted and lowered together with the hole-breaking lifting part 102. During the descent process, the positioning mechanism 25 can be pressed against the food mold 50 to fix the food mold 50 during the hole-breaking process.

[0067] The specific structure of the positioning mechanism 25 is not limited. In this embodiment, the positioning mechanism 25 includes a positioning ring 250 and a column 251 connecting the hole lifting part 102 and the positioning ring 250. The positioning ring 250 can be configured to match the shape of the top of the food mold 50, but is not limited thereto.

[0068] In one embodiment, Figure 4As shown, the noodle pushing mechanism 20 includes a noodle pushing lifting part 202 that can be raised and lowered and a noodle pushing rotating part 203 that can be rotated. The noodle pushing lifting part 202 is connected to the noodle pushing rotating part 203, and the noodle pushing member 201 is connected to the noodle pushing rotating part 203 and is offset relative to the rotation center of the noodle pushing rotating part 203. The noodle pushing lifting part 202 can be driven by a linear motor and can be raised and lowered in the vertical direction. The noodle pushing rotating part 203 can be driven by a rotary motor and rotate around an axis in the vertical direction. After the noodle pushing member 201 is lowered into the hole, it rotates with the noodle pushing rotating part 203, and the food blank can be pushed by rotating. The noodle pushing mechanism 20 has a simple structure and is easy to operate.

[0069] In an optional embodiment, the noodle pushing member 201 can be fixedly connected to the noodle pushing rotating part 203, and the distance at which the noodle pushing member 201 is offset relative to the rotation center of the noodle pushing rotating part 203 is fixed. In another embodiment, the noodle pushing member 201 is configured to be movable relative to the rotation center of the noodle pushing rotating part 203, that is, the noodle pushing member 201 is controlled to move to a side away from the rotation center of the noodle pushing rotating part 203. For example, during the noodle pushing process, the noodle pushing member 201 can be controlled to move a preset distance to a side away from the rotation center of the noodle pushing rotating part 203 every time the noodle pushing member 201 rotates one circle, so that the rotation radius of the noodle pushing member 201 can be gradually increased, and the food blank can also be gradually thinned.

[0070] In one embodiment, the noodle pusher 201 and the hole-breaking rod 101 are both cylindrical, and the diameter of the noodle pusher 201 is larger than the diameter of the hole-breaking rod 101. With such a configuration, after the hole-breaking rod 101 forms a small hole, the noodle pusher 201 with a larger diameter can be rotated in the hole to push the food blank.

[0071] exist Figure 4 In the illustrated embodiment, the same positioning mechanism 25 as in the perforating mechanism 10 may be used so that the food mold 50 may be fixed by the positioning mechanism 25, but the invention is not limited thereto.

[0072] The implementation of the noodle pushing mechanism 20 is not limited to the above description. In some other embodiments, the noodle pushing mechanism 20 can also be configured to first push the food blank from the bottom of the hole in the horizontal direction to the edge, and then push the food blank obliquely upward and outward, and the noodle pushing mechanism 20 can be controlled to repeat the above actions. In this embodiment, the noodle pushing mechanism 20 can move along a preset path, so that the movement trajectory of the noodle pushing mechanism 20 better matches the shape of the food blank after forming, thereby achieving refined processing of the food blank, so that the quality of the formed food skin is better.

[0073] Please refer to Figure 5 and Figure 6 , Figure 5Schematic diagram of an embodiment of a dough pushing mechanism 20 for processing the same food dough. Figure 6 for Figure 5 The motion trajectory diagram of the push surface member is shown in FIG.

[0074] In one embodiment, at least two groups of noodle pushing mechanisms 20 are provided for processing the same food blank, and the noodle pushing members 201 of the at least two groups of noodle pushing mechanisms 20 are arranged at intervals of 180 degrees. With such an arrangement, the food blank can be pushed at positions at intervals of 180 degrees, respectively, so that the food blank can be pushed at the same time at the opposite positions, ensuring that the thickness of the formed food skin at each position is more uniform, and the food blank can also be prevented from shifting during the pushing process. This application is described by taking the example of two groups of noodle pushing mechanisms 20 for processing the same food blank as an example.

[0075] like Figure 5 As shown, one group of the noodle pushing mechanisms 20 includes a noodle pushing lifting part 204 that can be raised and lowered, and a noodle pushing translation part 205 that can be horizontally moved, wherein the noodle pushing translation part 205 is connected to the noodle pushing lifting part 204, and the noodle pushing member 201 is connected to the noodle pushing translation part 205. The noodle pushing lifting part 204 and the noodle pushing translation part 205 can be controlled to move independently or in combination. In other words, the noodle pushing lifting part 204 can be controlled to descend independently, and at this time, the noodle pushing translation part 205 can descend together with the noodle pushing lifting part 204, so that the noodle pushing member 201 descends into the hole. Then, the noodle pusher lifting part 204 is controlled to move horizontally alone, so that the noodle pusher 201 contacts the food dough, and then, the noodle pusher lifting part 204 is controlled to rise and the noodle pusher translation part 205 is controlled to move together, so that the noodle pusher 201 moves obliquely upward and outward under the combined movement of the noodle pusher lifting part 204 and the noodle pusher translation part 205, so as to push the food dough obliquely upward and outward. The above noodle pusher step can be repeated for multiple times. For example, after completing the above steps, the bottom support on which the food dough is placed is controlled to rotate a preset angle, and then the above steps are repeated until the food skin is pushed at 360°.

[0076] It should be noted that the two groups of noodle pushing mechanisms 20 can be configured to have the same structure. For example, the two groups of noodle pushing mechanisms 20 can be configured separately, that is, the two groups of noodle pushing mechanisms 20 both include a noodle pushing lifting part 204 , a noodle pushing translation part 205 and a noodle pushing member 201 .

[0077] In this embodiment, in order to simplify the device, two groups of noodle pushing mechanisms 20 can share the same noodle pushing lifting part 204, and two noodle pushing translation parts 205 can be provided, and the two noodle pushing translation parts 205 are connected to the same noodle pushing lifting part 204, and are arranged to be able to translate in the opposite direction. Two noodle pushing members 201 are provided, and each noodle pushing translation part 205 is connected to a noodle pushing member 201. In this way, the two noodle pushing translation parts 205 can move in the opposite direction, and the two noodle pushing members 201 can synchronously push the food skin at the position 180° apart. The mechanism for realizing reverse translation can adopt a threaded screw mechanism, and can also adopt a gear rack mechanism. Figure 6 The motion trajectory diagram of the push surface member 201 is shown.

[0078] exist Figure 5 In the illustrated embodiment, the movement trajectories of the noodle pushing members 201 in the left and right noodle pushing mechanisms 20 can also be different. For example, the different trajectories can be achieved by controlling the horizontal movement distances of the two noodle pushing translation parts 205 to be different. Compared with the left noodle pushing mechanism 20, the noodle pushing member 201 of the right noodle pushing mechanism 20 connected to the noodle pushing translation part 205 with a larger horizontal movement distance has a larger inclination angle relative to the vertical direction, so the food skin formed after the noodle pushing is thinner, and the left and right noodle pushing mechanisms 20 work together to achieve a better noodle pushing effect.

[0079] In some other embodiments, the structures of the two groups of noodle pushing mechanisms 20 may be different. One group may adopt the above-mentioned implementation of the noodle pushing lifting part 204, the noodle pushing translation part 205 and the noodle pushing member 201. The noodle pushing member 201 of the other group of noodle pushing mechanisms 20 may be configured to reciprocate only along the inclined direction. For details, see Figure 7 The noodle pushing member 201 can be driven by an inclined cylinder or a linear motor, which shortens the length of the movement path of the noodle pushing member 201 and improves the noodle pushing efficiency.

[0080] In some other embodiments, only one set of noodle pushing mechanisms 20 for processing the same food blank may be provided, and a fixing member for fixing the food blank is provided at a position 180° apart from the noodle pushing member 201 of the noodle pushing mechanism 20, and the fixing member may be used to fix a part of the food blank during the noodle pushing process to prevent the food blank from shifting. The fixing member may be pressed against the food blank from the hole.

[0081] In one embodiment, the device further comprises a bottom support (not shown in the figure) disposed below the noodle pushing mechanism 20, the bottom support being rotatable, and the food blank contained in the food mold 50 being placed on the bottom support. The bottom support is controlled to drive the food mold 50 and the food blank to rotate. After completing a push in the horizontal direction and obliquely upward and outward, the bottom support can be controlled to rotate an angle, and the above steps are repeated, so that the food blank can be pushed in 360° directions. A plurality of bottom supports can be provided, each of which can be rotatably disposed on the noodle pushing workbench 21, and each bottom support can be used to place a food blank. It should be noted that in an embodiment provided with a fixing member, when the bottom support is rotated, the fixing member can be controlled to be disengaged from the food blank, and when the bottom support is rotated into place, the fixing member is controlled to be pressed on the food blank from the hole.

[0082] Please refer to Figure 8 , Figure 8 It is a schematic diagram of a pre-pressing station 300 according to an exemplary embodiment of the present application.

[0083] In one embodiment, the device further includes a pre-pressing mechanism 30, which is disposed at the pre-pressing station 300 and above the pre-pressing workbench 31. The pre-pressing mechanism 30 includes a liftable pressing head 301, which is used to pre-press the food blank placed in the food mold before forming the hole, so that the shape of the pre-pressed food blank is the same as the shape of the food mold. The pressing head 301 can be driven by a cylinder or a linear motor to be liftable. The pre-pressing workbench 31 can hold multiple food blanks at the same time, and accordingly, the pressing heads 301 can be set in corresponding groups, which are set one by one corresponding to the food blanks, and multiple food blanks can be pre-pressed synchronously at one time.

[0084] The shape of the pressure head 301 is not limited and can be selected and set according to actual needs. The pressure head 301 can be set as a truncated cone structure with the large end facing downward.

[0085] Please refer to Fig. 9 , Fig. 9 It is a schematic diagram of a shaping station 400 shown as an exemplary embodiment of the present application.

[0086] In one embodiment, the device further comprises a shaping mechanism 40 , and the shaping mechanism 40 is disposed at a shaping station 400 and above a shaping workbench 41 .

[0087] The shaping mechanism 40 includes a lifting shaping head 401, the bottom and side surfaces of which are pressed into the formed food skin to shape the formed food skin. The shape of the shaping head 401 can be set according to the expected shape of the formed food skin. Fig. 9In the embodiment shown, the shaping head 401 is configured as a truncated cone structure with the small end facing downward. The shaping workbench 41 can simultaneously place multiple food blanks, and accordingly, the shaping head 401 can be configured in multiple groups, corresponding to the food blanks, so that multiple food blanks can be shaped synchronously at one time.

[0088] In one embodiment, the device can be set up as an assembly line device, which is arranged in the order of a pre-pressing station 300, a hole-piercing station 100, a surface pushing station 200, and a shaping station 400. The workbench can be set as a movable workbench, for example, the workbench can be moved between the various stations through a chain drive mechanism, a gear rack drive mechanism, or a belt drive mechanism.

[0089] Please refer to Fig.10 , Fig.10 It is a flow chart of the control method of the food forming equipment of the present application.

[0090] The present application also provides a control method for food forming equipment, which includes step S10 and step S20.

[0091] Step S10, controlling the hole-piercing rod to form a non-penetrating hole in the central area of ​​the food blank loaded in the food mold.

[0092] In this step, the hole-breaking rod can be controlled to press down the central area of ​​the food blank, and the depth of the hole-breaking rod pressing into the food blank is less than the thickness of the food blank, so as to form a non-penetrating hole. For another example, the hole-breaking rod can be controlled to press down the central area of ​​the food blank to form a non-penetrating pit, and then the hole-breaking rod can be controlled to expand the hole from the pit to the periphery to increase the volume of the hole, so as to facilitate the subsequent noodle pushing operation.

[0093] Step S20, controlling the dough pushing member to push the area except the bottom of the food dough from the dough hole to the edge, so that the food dough becomes thinner and forms a food skin.

[0094] In this step, the noodle pushing member can be controlled to rotate after descending to achieve noodle pushing. For another example, the noodle pushing member can also be controlled to move along a preset path to achieve noodle pushing.

[0095] According to the above description, it can be known that after first controlling the hole-breaking rod to break a hole in the middle of the food blank, and then controlling the dough-pushing member to push the area except the bottom of the food blank toward the edge, the food blank can be thinned and formed into a food crust. This can reduce the damage to the fat layer in the food blank (for example, egg tart crust), and the crisping effect and taste are good.

[0096] In one embodiment, the hole-breaking rod offset relative to the rotation center can be driven to rotate at least one circle in the hole to form a hole with a larger volume. The hole-breaking rod is offset relative to the rotation center, which can increase the rotation radius of the hole-breaking rod, thereby forming a hole with a larger volume in the central area of ​​the food blank. The method is simple and easy to implement.

[0097] In one embodiment, step S20 may specifically include step S21 and step S22.

[0098] Step S21, first control the noodle pushing member to push the food dough from the bottom of the hole toward the edge in a horizontal direction, and then control the noodle pushing member to push the food dough obliquely upward and outward.

[0099] Step S22, after completing step S21, control the bottom support on which the food dough is placed to rotate by a preset angle, and then repeat step S21 until the food skin is pushed at 360 degrees.

[0100] In the above method, the noodle pushing member is controlled to move individually or in combination in multiple directions to push the noodle, and the method is simple and easy to control. Of course, steps S21 and S22 can be repeated many times to push the food blank along the circumferential direction many times, thereby making the food skin gradually thin.

[0101] In one embodiment, step S21 specifically includes: controlling two pushers to push two positions of the food dough 180° apart from each other in a horizontal direction from the hole, and then controlling the two pushers to push the food dough obliquely upward and outward respectively.

[0102] By using the above method, the food blanks can be pushed at positions spaced 180 degrees apart, so that the food blanks can be pushed at opposite positions at the same time, ensuring that the thickness of the formed food skin at each position is more uniform.

[0103] In another embodiment, step S20 may specifically include: driving a dough pushing rod offset relative to the rotation center to rotate at least one circle in the hole to thin the food blank and form a food skin. The method realizes dough pushing by controlling the rotation of the eccentrically arranged dough pushing rod.

[0104] In one embodiment, the control method further comprises: during the process of forming the food blank, controlling the positioning mechanism to press the upper edge of the food mold on which the food blank is placed. The positioning mechanism is used to fix the food mold to ensure that the food mold does not move. The positioning mechanism can be set to be liftable.

[0105] In some embodiments, two pushers for processing the same food blank can be arranged to push the food blank from the hole along different motion trajectories. In other embodiments, a pusher can be arranged to push the food blank from the hole, and a fixing member can be arranged to fix the part of the food blank that is not pushed during the pushing process.

[0106] Please refer to Fig.11 , Fig.11 It is another flow chart of the control method of the food forming equipment of the present application.

[0107] In one embodiment, the control method further includes step S05, step S10, step S20, and step S25, wherein step S10 and step S20 are not described in detail.

[0108] Step S05, before forming a non-through hole in the central area of ​​the food blank, pre-press the food blank loaded in the food mold so that the shape of the pre-pressed food blank is the same as the shape of the food mold. The step of pre-pressing the food blank realizes the shaping of the food blank before forming, ensures that the pushing step is more suitable for the shape of the food blank, and reduces the damage to the fat layer.

[0109] Step S25, controlling the shaping punch to punch the food skin from the inside of the food skin to shape the formed food skin. During the punching, the punch simultaneously applies pressure to the bottom and side surfaces of the food skin from the inside of the food skin, making the appearance of the food skin more beautiful and consistent.

[0110] It should be noted that the food blanks in the present application include but are not limited to egg tart blanks, and the formed food crusts include but are not limited to egg tart crusts.

[0111] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present application shall be included in the scope of protection of the present application.

Claims

1. A food forming device, characterized in that: include: A hole-breaking mechanism, comprising a movable hole-breaking rod, the hole-breaking rod being used to form a non-through hole at a central area of ​​the food blank; The dough pushing mechanism comprises a movable dough pushing member, which is used to push the area except the bottom of the food dough from the hole to the edge, so that the food dough becomes thinner and is formed into a food skin.

2. The food forming equipment according to claim 1, characterized in that: The hole-breaking rod can be raised and lowered, and the hole-breaking rod is configured to press out the hole at the center of the food blank during the descending process; or The hole-breaking mechanism comprises a hole-breaking lifting part that can be lifted and lowered and a hole-breaking rotating part that can be rotated. The hole-breaking rotating part is connected to the hole-breaking lifting part. The hole-breaking rod is connected to the hole-breaking rotating part and is offset relative to the rotation center of the hole-breaking rotating part.

3. The food forming equipment according to claim 1, characterized in that: The push surface mechanism comprises a push surface lifting part that can be lifted and lowered and a push surface rotating part that can be rotated. The push surface lifting part is connected to the push surface rotating part. The push surface member is connected to the push surface rotating part and is offset relative to the rotation center of the push surface rotating part.

4. The food forming equipment according to claim 3, characterized in that: The push surface member and the hole-breaking rod are both cylindrical or conical, and the cylindrical diameter of the push surface member is larger than the cylindrical diameter of the hole-breaking rod.

5. The food forming equipment according to claim 1, characterized in that: The pusher mechanism is configured to first push the food dough from the bottom of the hole horizontally toward the edge, and then push the food dough obliquely upward and outward, and the pusher mechanism can be controlled to repeat the above actions.

6. The food forming equipment according to claim 5, characterized in that: At least two groups of the noodle pushing mechanisms for processing the same food blank are provided, and the noodle pushing members of the at least two groups of noodle pushing mechanisms are arranged at intervals of 180 degrees.

7. The food forming equipment according to claim 5, characterized in that: At least one group of the pushing surface mechanisms includes a push surface lifting part that can be raised and lowered and a push surface translation part that can be moved horizontally. The push surface translation part is connected to the push surface lifting part. The push surface lifting part and the push surface translation part can be controlled to move independently or in combination.

8. The food forming device according to any one of claims 1 to 7, characterized in that: The device also includes a bottom support arranged below the dough pushing mechanism, the bottom support is rotatable, and the food blanks installed in the food mold are placed on the bottom support.

9. The food forming device according to any one of claims 1 to 7, characterized in that: The device also includes a positioning mechanism, which is used to fix the food mold containing the food blank during the forming process of the food.

10. The food forming device according to any one of claims 1 to 7, characterized in that: The device also includes a pre-pressing mechanism, which includes a liftable pressing head, and the pressing head is used to pre-press the food blank placed in the food mold before forming the hole, so that the shape of the pre-pressed food blank is the same as the shape of the food mold.

11. The food forming device according to any one of claims 1 to 7, characterized in that: The forming equipment also includes a shaping mechanism, which includes a lifting and lowering shaping head, and the shaping head is used to shape the formed food skin.

12. A control method for a food forming device according to any one of claims 1 to 11, characterized in that: include: The hole-breaking rod is controlled to form a non-penetrating hole at the center area of ​​the food blank loaded in the food mold; The dough pushing member is controlled to push the area except the bottom of the food dough from the hole to the edge, so that the food dough becomes thinner and is formed into a food skin.

13. The control method according to claim 12, characterized in that: The control hole-breaking rod forms a non-penetrating hole at the central area of ​​the food blank loaded in the food mold, comprising: Controlling the piercing rod to press down the central area of ​​the food dough, wherein the depth to which the piercing rod is pressed into the food dough is less than the thickness of the food dough; or The piercing rod is controlled to press down the central area of ​​the food blank, and then the piercing rod is controlled to expand the hole from the pit to the periphery, wherein the depth of the piercing rod pressing into the food blank is less than the thickness of the food blank.

14. The control method according to claim 13, characterized in that: The controlling hole-breaking rod expands the hole from the pit to the periphery, comprising: A hole-breaking rod offset relative to a rotation center is driven to rotate at least one revolution in the hole.

15. The control method according to claim 12, characterized in that: The control pusher pushes the area except the bottom of the food dough from the hole to the edge, including: First, the noodle pusher is controlled to push the food dough horizontally from the bottom of the hole, and then the noodle pusher is controlled to push the food dough obliquely upward and outward; After completing the above steps, the bottom support on which the food blank is placed is controlled to rotate by a preset angle, and then the above steps are repeated until the food skin is pushed at 360 degrees.

16. The control method according to claim 15, characterized in that: The method of first controlling the pusher to push the food blank horizontally from the bottom of the hole, and then controlling the pusher to push the food blank obliquely upward and outward includes: The two pushers are controlled to push two positions of the food blank with an interval of 180 degrees from the hole in the horizontal direction, and the two pushers are controlled to push the food blank obliquely upward and outward respectively.

17. The control method according to claim 12, characterized in that: The control pusher pushes the area except the bottom of the food dough from the hole to the edge, comprising: A push rod offset relative to the rotation center is driven to rotate at least one circle in the hole.

18. The control method according to any one of claims 12 to 17, characterized in that: The method further comprises: During the process of forming the food blank, the control positioning mechanism is pressed on the top of the food mold on which the food blank is placed.

19. The control method according to any one of claims 12 to 17, characterized in that: The method further comprises: Before forming the non-through hole at the central region of the food blank, controlling the pre-pressing mechanism to pre-press the food blank in the food mold so that the shape of the pre-pressed food blank is the same as the shape of the food mold; and / or The shaping press head is controlled to punch the food skin from the inside of the formed food skin to shape the formed food skin.

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