Low-temperature leavening equipment for leavening steamed buns by using sour dough

Abstract

The low-temperature accelerating equipment comprises an accelerating box and a conveying belt, a driving roller is rotationally connected to the interior of the accelerating box, and the conveying belt is connected to the outer side of the driving roller in a sleeving mode. The device has the beneficial effects that the conveyor belts and the infrared correlation switches which are arranged in a staggered mode from top to bottom are adopted, when low-temperature leavening of the leavening steamed buns is carried out, kneaded leavening fermented dough can be put into the leavening box from the feeding opening, the driving motor drives the driving roller to rotate, then the conveyor belts are driven to rotate, the leavening fermented dough is driven to move, and the leavening fermented steamed buns are made to be leavened. The conveying directions of every two adjacent conveying belts are opposite, the fermented dough is gradually distributed to the top faces of the multiple sets of conveying belts, when the fermented dough of the sour dough moves to be aligned with the infrared correlation switch, the infrared correlation switch is triggered, the driving motor stops running, feeding can be completed, the fermented dough of the sour dough is prevented from falling off, and when discharging is completed, the fermented dough is prevented from falling off. And discharging can be conducted in sequence by turning off the infrared correlation switch and restarting the driving motor, feeding and discharging are more convenient, and use convenience is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food production, in particular to a low-temperature promoting device for old dough leavening steamed buns. BACKGROUND

[0002] Old dough steamed buns are common breakfast foods and staple foods in some northern regions of China. The common processing method of old dough steamed buns is to mix water and old dough, then add flour and water, place the dough in a fermentation box for fermentation, add additives such as sugar and alkali, repeatedly knead and press to form a steamed bun shape, and then start steaming.

[0003] Old dough steamed buns are leavened by old dough, which contains a large amount of yeast bacteria to provide bacteria for fermentation. During production, old dough steamed buns need to be promoted. The promotion process occurs during fermentation. The first fermentation is the fermentation of the dough and also the promotion of the dough. After searching, it is found that the application number is CN202222421689.8, and the name is a constant temperature fermentation device for old dough steamed buns. The application proposes that the two transmission belts are driven in opposite directions by the driving mechanism, the two receiving belts are driven to rotate in the opposite direction by the linkage mechanism, and the loading tray on the receiving plate can be pushed to the receiving plate by the pushing mechanism. The lower end of the transmission belt and the lower end of the receiving belt can be loaded and unloaded, effectively solving the problem that the large volume of the loading tray is difficult to remove from a high place. However, the application still needs the staff to manually take and place the loading tray, which is more troublesome. At the same time, in order to avoid the dough of the old dough steamed buns from sticking to the loading tray during fermentation, flour needs to be sprinkled on the top surface of the loading tray, which is also more troublesome. At the same time, the fermentation box lacks a humidity control structure, and a dry environment can easily cause the surface of the dough to harden and crack, affecting the yield and work efficiency, which can be further improved.

[0004] At present, there is no effective solution to the problems in the related art. SUMMARY

[0005] In view of the deficiencies in the prior art, the present application provides a low-temperature promoting device for old dough leavening steamed buns, which has the advantages of convenient use and high work efficiency, thereby solving the problems in the background art.

[0006] To achieve the above-mentioned advantages of convenient use and high work efficiency, the specific technical solutions adopted by the present application are as follows: This is a low-temperature fermentation device for making steamed buns using old-fashioned dough, comprising a fermentation chamber and a conveyor belt. A drive roller is rotatably connected inside the fermentation chamber, and a conveyor belt is fitted around the outside of the drive roller. Multiple sets of conveyor belts are arranged alternately from top to bottom. A drive motor is fixedly installed on the front of the fermentation chamber, and the output end of the drive motor is fixedly connected to the mounting end of the drive roller. An infrared photoelectric switch is fixedly installed above one end of the bottom conveyor belt on the inner wall of the fermentation chamber, and the output end of the infrared photoelectric switch is electrically connected to the input end of the drive motor. A powder adding trough is fixedly installed inside the fermentation chamber via a fixing rod, and the powder adding trough is located above the other end of the conveyor belt. A chiller is fixedly installed on the top surface of the fermentation chamber, and a cooling pipe is fixedly installed on the inner wall of the fermentation chamber. Both ends of the cooling pipe are connected to the output and input ends of the chiller via an inlet pipe and a return pipe, respectively. A heating pipe and a temperature and humidity transmitter are fixedly installed on the top surface inside the fermentation chamber. A humidifier is installed below the fermentation chamber, and the output end of the humidifier is connected to the fermentation chamber via an air supply pipe.

[0007] Furthermore, the bottom surface of the powder adding tank is connected to a powder outlet channel, and a side frame is fixedly installed on one side surface of the powder outlet channel, and an electric cylinder is fixedly installed on the other side surface of the side frame. A plug plate is inserted through one side surface of the powder outlet channel, and a blocking plate is fixedly installed at one end of the plug plate. The other end of the moving rod of the electric cylinder is fixedly connected to the other side surface of the blocking plate. A vibration motor is fixedly installed on the surface of the powder adding tank.

[0008] Furthermore, a top cover is installed on the top surface of the powder adding trough, and the width of both the powder adding trough and the powder discharging channel is equal to the width of the conveyor belt.

[0009] Furthermore, a feed inlet is provided at one end of the top surface of the catalytic chamber, and a discharge outlet is provided at the other end of the bottom surface of the catalytic chamber.

[0010] Furthermore, a top cover is installed on the top surface of the feed inlet, and the bottom surface of the top cover is magnetically fixed to the top surface of the catalytic chamber by a magnet.

[0011] Furthermore, a bottom cover is installed on the bottom surface of the discharge port, and the top surface of the bottom cover is magnetically fixed to the bottom surface of the catalytic chamber by a magnet.

[0012] Furthermore, the output terminal of the temperature and humidity transmitter is electrically connected to the input terminals of the heating element, the chiller, and the humidifier.

[0013] Furthermore, a controller is installed on the front of the trigger box, and the output of the controller is electrically connected to the input of the drive motor, the vibration motor, and the electric cylinder.

[0014] Furthermore, the back of the catalytic box is hinged with a door, and the door is arranged corresponding to the position of the powder adding trough.

[0015] Further, the driving roller is rotationally connected with the promoting box through a roller shaft, the driving motor is fixedly connected with one end of the roller shaft, and the roller shaft penetrates through the side wall of the promoting box and is rotationally connected with the side wall of the promoting box through a sealing bearing.

[0016] Compared with the prior art, the low-temperature promoting device for old dough fermentation of steamed buns has the following beneficial effects: (1) The conveying belts and infrared opposite-acting switches are staggered from top to bottom, the mixed old dough is put into the promoting box from the feeding port during the low-temperature promoting of the old dough fermentation of steamed buns, the driving motor drives the driving roller to rotate, and then drives the conveying belts to rotate and the old dough fermentation to move, the conveying directions of the two adjacent conveying belts are opposite, the old dough fermentation is gradually distributed to the top surfaces of the conveying belts, the infrared opposite-acting switches are triggered when the old dough fermentation moves to be aligned with the infrared opposite-acting switches, and the driving motor stops running, so that the feeding is completed, the old dough fermentation is prevented from falling off, and the discharging is sequentially performed when the promoting is completed by closing the infrared opposite-acting switches and restarting the driving motor, so that the feeding and discharging are more convenient and the convenience in use is improved.

[0017] (2) The powder adding groove is adopted, the staff can open the electric cylinder to shorten, pull the plug plate to move outward by 1-2 mm, then the vibration motor is started, the flour in the powder adding groove falls through the gap between the plug plate and the inner wall of the flour outlet channel, and is uniformly scattered on the top surfaces of the conveying belts, the driving motor drives the conveying belts to rotate, the conveying belt surfaces are attached with the flour, the conveying belt surfaces attached with the flour avoid the problem that the old dough fermentation is adhered to the conveying belt surfaces during the promoting, the conveying of the old dough fermentation is facilitated, the trouble of manual powder scattering is saved, and the convenience in use is further improved.

[0018] (3) The temperature and humidity sensor, the cooling pipe, the heating pipe and the humidifier are adopted, the temperature and humidity sensor detects the temperature and humidity in the promoting box during the low-temperature promoting of the old dough fermentation, the humidifier is started to inject water vapor into the promoting box through the gas inlet pipe to improve the humidity and avoid the surface of the old dough fermentation from being dried and cracked when the humidity is too low, the heating pipe is started to heat the inside of the promoting box when the temperature is too low, the heating pipe is closed and the water cooler is started to inject cold water into the cooling pipe to cool the inside of the promoting box when the temperature is too high, so that the temperature and humidity in the promoting box are kept stable, the promoting efficiency and the automation level of the old dough fermentation are improved, and the working efficiency and the convenience in use are improved. BRIEF DESCRIPTION OF DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0020] Figure 1 Fig. 4 is a schematic diagram of the internal structure of a low-temperature promoting device for old dough fermentation of steamed buns according to an embodiment of the present application; Figure 2 Fig. 5 is a front view of a low-temperature promoting device for old dough fermentation of steamed buns according to an embodiment of the present application; Figure 3 Fig. 6 is a back view of a low-temperature promoting device for old dough fermentation of steamed buns according to an embodiment of the present application; Figure 4 Fig. 7 is an enlarged view of node A of a low-temperature promoting device for old dough fermentation of steamed buns according to an embodiment of the present application; Figure 5 Fig. 8 is a schematic diagram of the external structure of a low-temperature promoting device for old dough fermentation of steamed buns according to an embodiment of the present application; Figure 6 Fig. 9 is a schematic diagram of the external structure of a low-temperature promoting device for old dough fermentation of steamed buns according to an embodiment of the present application; Figure 7 Fig. 10 is a schematic diagram of the external structure of a powder adding groove according to an embodiment of the present application.

[0021] In the drawings: 1, promoting box; 2, driving roller; 3, conveying belt; 4, cold water machine; 5, water inlet pipe; 6, backflow pipe; 7, cooling pipe; 8, heating pipe; 9, temperature and humidity transmitter; 10, infrared pair of switches; 11, feeding port; 12, upper cover; 13, discharging port; 14, bottom cover; 15, humidifier; 16, gas conveying pipe; 17, powder adding groove; 18, fixing rod; 19, driving motor; 20, controller; 21, box door; 22, powder discharging channel; 23, side frame; 24, blocking plate; 25, plugboard; 26, electric cylinder; 27, top cover; 28, vibration motor. DETAILED DESCRIPTION

[0022] In order to further illustrate the embodiments, the present application provides drawings which are part of the disclosure of the present application, mainly used to illustrate the embodiments, and can be used to explain the operating principle of the embodiments in conjunction with the related description of the specification. Those skilled in the art should understand other possible embodiments and advantages of the present application by referring to these drawings. The components in the drawings are not drawn to scale, and similar component symbols are usually used to represent similar components.

[0023] According to an embodiment of the present application, a low-temperature promoting device for old dough fermentation of steamed buns is provided.

[0024] The application will be further described in conjunction with the drawings and specific embodiments, as shown in Figures 1-7 The low-temperature promoting device for fermented steamed buns with old dough according to the embodiment of the application comprises a promoting box 1 and a conveying belt 3. A driving roller 2 is rotatably connected inside the promoting box 1. The conveying belt 3 is sleeved with the driving roller 2 on the outside and is arranged in multiple groups staggeredly from top to bottom. A driving motor 19 is fixedly installed on the front vertical surface of the promoting box 1. The output end of the driving motor 19 is fixedly connected with the mounting end of the driving roller 2. An infrared emitter-receiver switch 10 is fixedly installed on the inner wall of the promoting box 1 above the end of the lowest conveying belt 3. The infrared emitter-receiver switch 10 is a common device. The height of the top surface of the lowest conveying belt 3 is less than the height of the dough. The output end of the infrared emitter-receiver switch 10 is electrically connected with the input end of the driving motor 19. A powder adding groove 17 is fixedly installed inside the promoting box 1 through a fixed rod 18. The powder adding groove 17 is above the other end of the conveying belt 3. A cold water machine 4 is fixedly installed on the top surface of the promoting box 1. A cooling pipe 7 is fixedly installed on the inner wall of the promoting box 1. The two ends of the cooling pipe 7 are throughly connected with the output end and the input end of the cold water machine 4 through a water inlet pipe 5 and a backflow pipe 6, respectively. A heating pipe 8 and a temperature and humidity transmitter 9 are fixedly installed on the inner top surface of the promoting box 1. A humidifier 15 is installed below the promoting box 1. The output end of the humidifier 15 is throughly connected with the promoting box 1 through a gas conveying pipe 16. When the low-temperature promotion of the fermented steamed buns with old dough is performed, the mixed old dough fermented dough can be put into the promoting box 1 from a feeding port 11. The driving motor 19 drives the driving roller 2 to rotate, thereby driving the conveying belt 3 to rotate and driving the old dough fermented dough to move. The conveying directions of the adjacent two conveying belts 3 are opposite. The old dough fermented dough is gradually distributed to the top surfaces of the multiple conveying belts 3. When the old dough fermented dough moves to align with the infrared emitter-receiver switch 10, the infrared emitter-receiver switch 10 is triggered. The driving motor 19 stops running. The feeding can be completed. The old dough fermented dough is prevented from falling. When the promotion is completed, the infrared emitter-receiver switch 10 is closed and the driving motor 19 is restarted. The unloading can be sequentially performed. The feeding and unloading are more convenient. The use convenience is improved. When the low-temperature promotion of the old dough fermented dough is performed, the temperature and humidity sensor detects the temperature and humidity inside the promoting box 1. When the humidity is too low, the humidifier 15 is started. The water vapor is injected into the promoting box 1 through the gas conveying pipe 16. The humidity is improved. The surface of the old dough fermented dough is prevented from drying and cracking. When the temperature is too low, the heating pipe 8 is started. The temperature inside the promoting box 1 is increased. When the temperature is too high, the heating pipe 8 is closed. The cold water machine 4 is started. The cold water is injected into the cooling pipe 7. The low-temperature cooling pipe 7 cools the inside of the promoting box 1. The temperature is prevented from being too high. The stability of the temperature and humidity inside the promoting box 1 is maintained. The promotion efficiency and the automation level of the old dough fermented dough are improved. The work efficiency and the use convenience are improved.

[0025] In one embodiment, a powder outlet channel 22 is connected through the bottom surface of the powder inlet trough 17, and a side frame 23 is fixedly installed on one side surface of the powder outlet channel 22. An electric cylinder 26 is fixedly installed on the other side surface of the side frame 23. A plug plate 25 is inserted through one side surface of the powder outlet channel 22, and a blocking plate 24 is fixedly installed at one end of the plug plate 25. The other end of the moving rod of the electric cylinder 26 is fixedly connected to the other side surface of the blocking plate 24. A vibration motor 28 is fixedly installed on the surface of the powder inlet trough 17. The stroke of the electric cylinder 26 is 1-2 mm. Before the old dough is put into the fermentation box 1, the operator can... When the electric cylinder 26 is extended, the insert plate 25 is pulled outward by 1-2mm. Then, the vibration motor 28 is started, and the flour in the flour adding trough 17 falls along the gap between the insert plate 25 and the inner wall of the flour outlet channel 22, and is evenly sprinkled onto the top surface of the conveyor belt 3. The drive motor 19 drives the conveyor belt 3 to rotate, so that the surface of the conveyor belt 3 is covered with flour. The conveyor belt 3 with flour on its surface avoids the problem of the old dough sticking to the surface of the conveyor belt 3 during the fermentation process, which facilitates the transportation of the old dough and saves the trouble of manually sprinkling flour, further improving the convenience of use.

[0026] In one embodiment, a top cover 27 is installed on the top surface of the powder adding trough 17 to reduce the phenomenon of flour getting damp inside the powder adding trough 17, and the width of the powder adding trough 17 and the powder discharging channel 22 are both equal to the width of the conveyor belt 3, thereby improving the comprehensiveness of powder spreading.

[0027] In one embodiment, the top surface of the fermentation box 1 is provided with an inlet 11 and the bottom surface of the fermentation box 1 is provided with an outlet 13 to facilitate the entry and exit of dough.

[0028] In one embodiment, a top cover 12 is installed on the top surface of the feed inlet 11, and the bottom surface of the top cover 12 is magnetically fixed to the top surface of the priming box 1 by a magnet. The magnetic fixation makes it easy to install and remove. The top cover 12 reduces moisture leakage and helps maintain stable humidity during the priming process.

[0029] In one embodiment, a bottom cover 14 is installed on the bottom surface of the discharge port 13, and the top surface of the bottom cover 14 is magnetically fixed to the bottom surface of the priming box 1 by a magnet, which reduces water vapor leakage and facilitates maintaining stable humidity during the priming process.

[0030] In one embodiment, the output terminal of the temperature and humidity transmitter 9 is electrically connected to the input terminals of the heating tube 8, the chiller 4, and the humidifier 15. This is a common temperature and humidity control structure, which will not be described in detail here.

[0031] In one embodiment, a controller 20 is installed on the front of the trigger box 1, and the output of the controller 20 is electrically connected to the input of the drive motor 19, the vibration motor 28 and the electric cylinder 26, which facilitates operation by the staff.

[0032] In one embodiment, the box door 21 is hinged to the back of the promoting box 1, and the box door 21 is arranged corresponding to the position of the flour adding groove 17, which facilitates the addition of flour into the flour adding groove 17.

[0033] In one embodiment, the driving roller 2 is rotatably connected to the promoting box 1 through a roller shaft, the driving motor 19 is fixedly connected to one end of the roller shaft, and the roller shaft penetrates through the side wall of the promoting box 1 and is rotatably connected to the side wall of the promoting box 1 through a sealing bearing, which is a common installation structure. The installation position of the box door 21 is staggered with the installation position of the roller shaft.

[0034] Working principle: When the old dough is fermented to promote the steamed buns at low temperature, the mixed old dough is put into the promoting box 1 from the feeding port 11, the driving motor 19 drives the driving roller 2 to rotate, and then drives the conveying belt 3 to rotate, and drives the old dough to move. The conveying directions of the adjacent two conveying belts 3 are opposite, and the old dough is gradually distributed to the top surfaces of the multiple conveying belts 3. When the old dough moves to the infrared opposite switch 10, the infrared opposite switch 10 is triggered, and the driving motor 19 stops running, so that the feeding is completed, and the old dough is prevented from falling off. When the promoting is completed, the infrared opposite switch 10 is closed and the driving motor 19 is restarted to unload in sequence. The feeding and unloading are more convenient, and the convenience of use is improved. At the same time, before the old dough is put into the promoting box 1, the staff can open the electric cylinder 26 to shorten, pull the plug-in plate 25 to move outward by 1-2 mm, then start the vibration motor 28, the flour in the flour adding groove 17 falls along the gap between the plug-in plate 25 and the inner wall of the flour outlet channel 22, and falls evenly on the top surface of the conveying belt 3. The driving motor 19 drives the conveying belt 3 to rotate, so that the conveying belt 3 surface is attached with flour. The conveying belt 3 with flour on the surface avoids the problem of adhesion of the old dough to the surface of the conveying belt 3 during the promoting process, facilitates the conveying of the old dough, saves the trouble of manual powdering, and further improves the convenience of use. In addition, when the old dough is fermented at low temperature, the temperature and humidity sensor detects the temperature and humidity in the promoting box 1. When the humidity is too low, the humidifier 15 is started to inject water vapor into the promoting box 1 through the air supply pipe 16 to increase the humidity and prevent the surface of the old dough from drying and cracking. When the temperature is too low, the heating pipe 8 is started to heat the inside of the promoting box 1. When the temperature is too high, the heating pipe 8 is closed, and the water chiller 4 is started to inject cold water into the cooling pipe 7. The low-temperature cooling pipe 7 cools the inside of the promoting box 1 to avoid high temperature, so as to maintain the stability of the temperature and humidity in the promoting box 1, improve the promoting efficiency of the old dough, and improve the automation level, work efficiency and convenience of use.

[0035] In the present application, unless otherwise explicitly specified and limited, the terms "mounting", "setting", "connecting", "fixing", "screwing" and other terms should be understood in a broad sense, for example, can be fixedly connected, or can be detachably connected, or can be integrated; can be mechanically connected, or can be electrically connected; can be directly connected, or can be indirectly connected through an intermediate medium; can be the internal communication of two elements or the interaction relationship between two elements, unless otherwise explicitly limited, the above-mentioned terms in the present application can be understood according to the specific meaning of the above-mentioned terms in the present application by the person skilled in the art.

[0036] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A low-temperature fermentation device for sourdough fermented steamed buns, characterized in that: The device includes a trigger box (1) and a conveyor belt (3). A drive roller (2) is rotatably connected inside the trigger box (1), and a conveyor belt (3) is sleeved on the outside of the drive roller (2). Multiple sets of conveyor belts (3) are arranged alternately from top to bottom. A drive motor (19) is fixedly installed on the front of the trigger box (1), and the output end of the drive motor (19) is fixedly connected to the mounting end of the drive roller (2). An infrared beam switch (10) is fixedly installed above one end of the lowest conveyor belt (3) on the inner wall of the trigger box (1), and the output end of the infrared beam switch (10) is electrically connected to the input end of the drive motor (19). The trigger box (1) is internally connected via a fixed... A powder adding trough (17) is fixedly installed on the fixed rod (18), and the powder adding trough (17) is located above the other end of the conveyor belt (3). A chiller (4) is fixedly installed on the top surface of the priming box (1), and a cooling pipe (7) is fixedly installed on the inner wall of the priming box (1). The two ends of the cooling pipe (7) are respectively connected to the output end and input end of the chiller (4) through the water inlet pipe (5) and the return pipe (6). A heating pipe (8) and a temperature and humidity transmitter (9) are fixedly installed on the top surface of the priming box (1). A humidifier (15) is installed below the priming box (1), and the output end of the humidifier (15) is connected to the priming box (1) through the air supply pipe (16).

2. The low-temperature fermentation equipment for sourdough steamed buns according to claim 1, characterized in that, The bottom surface of the powder adding tank (17) is connected to the powder outlet channel (22), and a side frame (23) is fixedly installed on one side surface of the powder outlet channel (22), and an electric cylinder (26) is fixedly installed on the other side surface of the side frame (23). A plug plate (25) is inserted through one side surface of the powder outlet channel (22), and a blocking plate (24) is fixedly installed at one end of the plug plate (25). The other end of the moving rod of the electric cylinder (26) is fixedly connected to the other side surface of the blocking plate (24). A vibration motor (28) is fixedly installed on the surface of the powder adding tank (17).

3. The low-temperature fermentation equipment for sourdough steamed buns according to claim 2, characterized in that, The powder adding trough (17) is equipped with a top cover (27) on its top surface, and the width of the powder adding trough (17) and the powder outlet channel (22) are both equal to the width of the conveyor belt (3).

4. The low-temperature fermentation equipment for sourdough steamed buns according to claim 1, characterized in that, The catalytic converter (1) has a feed inlet (11) at one end of its top surface and a discharge outlet (13) at the other end of its bottom surface.

5. The low-temperature fermentation equipment for sourdough steamed buns according to claim 4, characterized in that, The top surface of the feed inlet (11) is fitted with a top cover (12), and the bottom surface of the top cover (12) is magnetically fixed to the top surface of the catalytic box (1) by a magnet.

6. The low-temperature fermentation equipment for sourdough steamed buns according to claim 4, characterized in that, The bottom surface of the discharge port (13) is equipped with a bottom cover (14), and the top surface of the bottom cover (14) is magnetically fixed to the bottom surface of the catalytic box (1) by a magnet.

7. The low-temperature fermentation equipment for sourdough steamed buns according to claim 1, characterized in that, The output of the temperature and humidity transmitter (9) is electrically connected to the input of the heating tube (8), the chiller (4), and the humidifier (15).

8. The low-temperature fermentation equipment for sourdough steamed buns according to claim 2, characterized in that, The trigger box (1) is equipped with a controller (20) on its front side, and the output of the controller (20) is electrically connected to the input of the drive motor (19), the vibration motor (28) and the electric cylinder (26).

9. The low-temperature fermentation equipment for sourdough steamed buns according to claim 1, characterized in that, The catalyst box (1) has a door (21) hinged to its back side, and the door (21) is arranged in the position corresponding to the powder filling tank (17).

10. The low-temperature fermentation equipment for sourdough steamed buns according to claim 1, characterized in that, The drive roller (2) is rotatably connected to the stimulating box (1) via a roller shaft. The drive motor (19) is fixedly connected to one end of the roller shaft, and the roller shaft passes through the side wall of the stimulating box (1) and is rotatably connected to the side wall of the stimulating box (1) via a sealed bearing.

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