Pastry cooking equipment

Abstract

The invention provides pastry cooking equipment which comprises a steam chamber which is of a cuboid tunnel structure, the two ends of the steam chamber are an inlet end and an outlet end respectively, the steam chamber is provided with a plurality of cooking units, each cooking unit comprises a plurality of steam box covers, the steam box covers are arranged on the surface of the steam chamber through cover frames, each cooking unit comprises a pre-steaming area, a cooking area and a heat preservation area, the pre-steaming area, the cooking steaming area and the heat preservation area are arranged from the outlet end to the inlet end; the conveying mechanism comprises a net-shaped stainless steel conveying belt; the steam structures are arranged on the periphery of the steam chamber, the steam structures are arranged up and down, the upper steam structure is arranged on the side face, and the lower steam structure is arranged at the bottom; the steam chamber is divided into the pre-steaming area, the cooking steaming area and the heat preservation area which are sequentially arranged from the outlet end to the inlet end, the steam structures distributed up and down are matched, and the upper steam structure accurately supplies steam to different areas from the side face and the lower steam structure accurately supplies steam to the different areas from the bottom.

Description

Technical Field

[0001] This invention belongs to the field of pasta production, specifically a pasta steaming and cooking device. Background Technology

[0002] Traditional food production lines use tunnel-type steamers, where raw food is continuously fed into and out of the steamer via its inlet and outlet. Steaming requires injecting large amounts of steam into the steamer. Due to the continuous feeding and unloading and the open design of the inlet and outlet, a significant amount of steam escapes through these channels, polluting the workshop. The inlet and outlet are directly connected to an external chimney, and the steam injected into the steamer is naturally discharged through the chimney at atmospheric pressure. This results in low steam utilization; calculations show that the heat utilization rate of traditional steamers is no more than 50%. After accounting for inevitable heat loss, most of the steam is lost through the food inlet and outlet, leading to high steam consumption, low steaming efficiency, uneven starch gelatinization, and poor cooking results. Furthermore, the draft from the chimney draws away a large amount of steam and moisture, wasting steam and causing environmental problems.

[0003] In summary, the present invention provides a pastry steaming and cooking device to solve the above-mentioned problems. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a pastry steaming and cooking device to solve the issues of low steam utilization, poor steaming effect, and environmental impact associated with traditional tunnel steamers in the prior art.

[0005] A pastry steaming and cooking device, comprising:

[0006] The steam chamber is a rectangular tunnel structure with an inlet and an outlet at its two ends, and is equipped with multiple steaming units. Each steaming unit includes multiple steaming lids, which are mounted on the surface of the steam chamber via a cover frame. Each steaming unit includes a pre-steaming zone, a cooked steaming zone, and a heat preservation zone, which are arranged from the outlet to the inlet.

[0007] Conveying mechanism, including a mesh stainless steel conveyor belt;

[0008] A steam structure is arranged around the steam chamber. The steam structure is divided into upper and lower sections, with the upper steam structure located on the side and the lower steam structure located at the bottom.

[0009] The electric motor uses a cycloidal pin reducer to drive the transmission mechanism.

[0010] Furthermore, the steam chamber is equipped with multiple air pumps, which are installed on the top of the steam chamber lid. The steam chamber lid is composed of inner and outer covers, with insulation cotton between the inner and outer covers. The insulation cotton is not less than 5 cm thick, and both the inner and outer covers are made of stainless steel. The steam chamber lid is also equipped with a smoke exhaust pipe.

[0011] Furthermore, the stainless steel conveyor belt is installed inside the steam chamber and is arranged along the tunnel length direction of the steam chamber.

[0012] Furthermore, the steam structure uses seamless stainless steel pipes as steam coils, and the steam structure is provided with multiple steam ports, which are located on the surface of the steam chamber lid.

[0013] Furthermore, spray pipes are respectively provided at both ends of the conveying mechanism. The spray pipes are arranged laterally on the surface of the stainless steel conveyor belt. The spray pipes are installed at the inlet and outlet of the steam chamber. Brush rollers are installed at both ends of the conveying mechanism. The brush rollers are arranged at both ends of the stainless steel conveyor belt, and the bristles on the surface of the brush rollers are in contact with the surface of the stainless steel conveyor belt.

[0014] Furthermore, the cover frame is installed on both sides of the steam chamber, the two sides of the steam chamber cover are slidably connected to the cover frame, and a drive slide is slidably installed on both sides of the cover frame, and the two sides of the steam chamber are fixedly connected to the drive slide.

[0015] Furthermore, a drainage trough is provided at the bottom of the steam chamber, and the drainage trough is located below the conveying mechanism.

[0016] Furthermore, a cleaning nozzle is installed at the bottom of the outlet end of the steam chamber.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. This invention divides the steam chamber into a pre-steaming zone, a cooked steaming zone, and a heat preservation zone arranged sequentially from the outlet end to the inlet end. With the upper and lower steam structures distributed vertically, the upper steam structure supplies steam to different areas precisely from the side, and the lower steam structure supplies steam from the bottom. This allows the pastries to gradually complete the step-by-step processing of pre-steaming and shaping, cooked steaming and gelatinization, and heat preservation and quality improvement during the transportation process, effectively improving the uniformity of starch gelatinization.

[0019] 2. This invention uses a composite structure with an inner and outer cover and a layer of insulation cotton with a thickness of not less than 5 cm sandwiched between them for the steamer cover. Combined with a top-mounted air motor to promote steam circulation, it significantly reduces heat loss. At the same time, spray pipes and brush rollers are set at both ends of the conveyor mechanism. The inlet spray pipe pre-cleans the stainless steel conveyor belt, and the outlet brush roller removes residual residue. Combined with the bottom drainage trough and the outlet cleaning nozzle, the equipment achieves a self-cleaning function, reducing manual maintenance costs.

[0020] 3. This invention utilizes a cycloidal pin reducer-driven mesh stainless steel conveyor belt, combined with a steamer lid that can slide along the cover frame and an adjustable drive slide structure. This not only meets the conveying speed and steaming space requirements of different pastries, but also improves the steam utilization rate to over 70% through zoned steam control and efficient heat preservation design. This solves the drawbacks of traditional steamers, such as serious steam waste, prominent environmental problems, and poor steaming effect. It improves steam utilization and steaming efficiency, ensures the quality stability of pastry products, and reduces energy waste and exhaust emissions. It has significant economic and environmental benefits and is very suitable for large-scale industrial pastry production. Attached Figure Description

[0021] Figure 1 This is a perspective view of the present invention;

[0022] Figure 2 This is a front view of the present invention;

[0023] Figure 3 This is a perspective view of the steam chamber inlet of the present invention;

[0024] Figure 4 This is a perspective view of the cover frame of the present invention.

[0025] In the picture:

[0026] 1. Steam chamber; 2. Conveying mechanism; 3. Steamer cover; 4. Cover frame; 5. Brush roller; 6. Spray pipe; 7. Drive slide. Detailed Implementation

[0027] The embodiments of the present invention will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and should not be construed as limiting the scope of the invention.

[0028] like Figures 1-4 As shown, the present invention provides a pastry steaming and cooking device, comprising:

[0029] Steam chamber 1 is a rectangular tunnel structure with an inlet and an outlet at its two ends, and is equipped with multiple steaming units. Each steaming unit includes multiple steaming covers 3, which are mounted on the surface of steam chamber 1 via cover frames 4. Each steaming unit includes a pre-steaming zone, a cooked steaming zone, and a heat preservation zone, which are arranged from the outlet to the inlet.

[0030] Conveying mechanism 2 includes a mesh stainless steel conveyor belt;

[0031] A steam structure is set around the steam chamber 1. The steam structure is set up in two parts: the upper steam structure is set on the side and the lower steam structure is set at the bottom.

[0032] The electric motor uses a cycloidal pin reducer to drive the transmission mechanism.

[0033] In one embodiment of the present invention, a plurality of air pumps are provided in the steam chamber 1. The air pumps are installed on the top of the steam chamber cover 3. The steam chamber cover 3 is composed of inner and outer covers. Insulation cotton is provided between the inner and outer covers. The thickness of the insulation cotton is not less than 5 cm. Both the inner and outer covers are made of stainless steel. A smoke exhaust pipe is also installed on the steam chamber cover 3.

[0034] In one embodiment of the present invention, a stainless steel conveyor belt is installed inside the steam chamber 1 and is arranged along the tunnel length direction of the steam chamber 1.

[0035] In one embodiment of the present invention, the steam structure uses a seamless stainless steel pipe as the steam coil, and the steam structure is provided with multiple steam ports, which are located on the surface of the steam chamber cover 3.

[0036] In one embodiment of the present invention, spray pipes 6 are respectively provided at both ends of the conveying mechanism 2. The spray pipes 6 are arranged laterally on the surface of the stainless steel conveyor belt. The spray pipes 6 are installed at the inlet and outlet of the steam chamber 1. Brush rollers 5 are installed at both ends of the conveying mechanism 2. The brush rollers 5 are arranged at both ends of the stainless steel conveyor belt, and the bristles on the surface of the brush rollers 5 are in contact with the surface of the stainless steel conveyor belt.

[0037] In one embodiment of the present invention, the cover frame 4 is installed on both sides of the steam chamber 1, the two sides of the steam chamber cover 3 are slidably connected to the cover frame 4, and the two sides of the cover frame 4 are respectively slidably installed with drive slides 7, and the two sides of the steam chamber 1 are fixedly connected to the drive slides 7.

[0038] In one embodiment of the present invention, a drainage trough is provided at the bottom of the steam chamber 1, and the drainage trough is located below the conveying mechanism 2.

[0039] In one embodiment of the present invention, a cleaning nozzle is installed at the bottom of the outlet end of the steam chamber 1.

[0040] The main structure includes a steam chamber 1, a conveying mechanism 2, a steam structure, and an electric motor.

[0041] Driven by the electric motor-controlled conveyor mechanism 2, the pasta enters from the inlet of the steam chamber 1, is steamed inside the steam chamber 1, and is then conveyed out from the outlet.

[0042] Steam chamber 1 is a rectangular tunnel structure with an inlet and an outlet at both ends. The interior is divided into a pre-steaming zone, a cooked steaming zone, and a heat preservation zone. Each zone is arranged sequentially from the outlet to the inlet, and the pasta passes through the pre-steaming, cooked steaming, and heat preservation zones in sequence.

[0043] Multiple steam oven lids 3 are installed on the surface via a cover frame 4 to ensure the sealing of the steaming area and prevent steam leakage. The lids are filled with more than 5 cm of insulation cotton and equipped with a fan motor and a smoke exhaust pipe.

[0044] Conveying mechanism 2 uses a mesh stainless steel conveyor belt to ensure food hygiene and runs through steam chamber 1 along the length of the tunnel;

[0045] Horizontal spray pipes 6 and contact brush rollers 5 are installed at both ends of the inlet and outlet.

[0046] The steam structure uses seamless stainless steel pipe coils, arranged in two layers on the sides and bottom. Multiple steam vents are opened on the surface of the steam chamber lid 3, which can exhaust steam at any time according to the internal temperature control.

[0047] The electric motor uses a cycloidal pin reducer to drive the transmission mechanism. At the same time, the cover frame 4 on both sides of the steam chamber 1 is slidably connected to the drive slide 7, which can raise the height of the entire steam chamber cover 3, exposing the internal transmission mechanism 2, and better cleaning the stainless steel conveyor belt on the transmission mechanism 2.

[0048] The bottom is equipped with a drainage trough and a cleaning nozzle at the outlet end to collect and discharge wastewater generated during the cleaning process.

[0049] This invention achieves continuous processing of pasta through zoned steaming and shaping, cooking, and constant temperature insulation. The fan motor, combined with the upper and lower double-layer steam vents, ensures uniform steam distribution and improves the consistency of heating of pasta. The stainless steel conveyor belt, together with the spray pipe 6 and brush roller 5, enables automatic cleaning to avoid residues affecting product hygiene. The insulation cotton and sealing structure of the steamer lid 3 reduce heat loss, and the cycloidal pin reducer ensures the stability of conveying. The overall equipment improves the production efficiency and product quality of pasta and reduces the cost of manual intervention.

[0050] In practice, the pastries to be steamed are placed on a mesh stainless steel conveyor belt and conveyed by conveyor mechanism 2. An electric motor drives conveyor mechanism 2 via a cycloidal pin reducer, allowing the pastries to enter from the inlet of steam chamber 1. After entering steam chamber 1, the pastries sequentially pass through a pre-steaming zone, a cooked steaming zone, and a heat-preserving zone, arranged from the inlet to the outlet. In the pre-steaming zone, the upper and lower steam structures begin operating. The upper steam structure sprays steam from the side, and the lower steam structure sprays steam from the bottom through steam outlets on seamless stainless steel pipe coils, preheating and shaping the pastries. A second proofing can also be performed here. At this time, the fan motor on top of the steamer lid 3 starts, promoting steam circulation within the pre-steaming zone and ensuring even heating of the pastries. Next, the pastries enter the cooked steaming zone, where the steam structure provides a stronger steam volume, increasing the temperature in this area to ensure the pastries are thoroughly cooked and the starch is fully gelatinized. The insulation cotton between the inner and outer covers of the steamer lid 3 effectively reduces heat loss. Both the inner and outer covers are made of stainless steel, ensuring the durability and hygiene of the steamer lid. After steaming, the pastries are placed in a heat preservation zone where the steam volume is appropriately reduced to maintain a constant temperature, resulting in better texture and flavor. A small amount of oil fumes generated during the entire steaming process are exhausted through the exhaust pipe on the steamer lid.

[0051] During cleaning, the stainless steel conveyor belt surface is pre-cleaned through the spray pipe 6 at the inlet end to prevent residual impurities from contaminating the pastries. The brush roller 5 at the outlet end contacts the stainless steel conveyor belt surface to remove any remaining dough residue. Simultaneously, the cleaning nozzle at the bottom of the outlet end further cleans the conveyor belt. Wastewater generated during cleaning falls into the drainage trough at the bottom of the steam chamber 1 and is discharged. If maintenance is required on the interior of the steam chamber 1 or the conveyor mechanism 2, the steam chamber lid 3 on the cover frame 4 can be slid open via the drive slide 7 to expose the internal structure for easy inspection and cleaning. This setup enables continuous and automated steaming of pastries, improving steam utilization and production efficiency while ensuring product quality.

[0052] The embodiments of the present invention are given for the purposes of illustration and description. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A pastry steaming and cooking device, characterized in that, include: The steam chamber (1) is a rectangular tunnel structure with an inlet and an outlet at both ends, and is equipped with multiple steaming units. Each steaming unit includes multiple steaming lids (3), which are mounted on the surface of the steam chamber (1) via a cover frame (4). Each steaming unit includes a pre-steaming zone, a cooked steaming zone, and a heat preservation zone, which are arranged from the outlet to the inlet. The conveying mechanism (2) includes a mesh stainless steel conveyor belt; A steam structure is set around the steam chamber (1). The steam structure is set in two parts: the upper steam structure is set on the side and the lower steam structure is set at the bottom. The electric motor uses a cycloidal pin reducer to drive the transmission mechanism.

2. The pastry steaming and cooking equipment as described in claim 1, characterized in that, The steam chamber (1) is equipped with multiple air pumps, which are installed on the top of the steam box cover (3). The steam box cover (3) is composed of inner and outer covers, with insulation cotton between the inner and outer covers. The insulation cotton is not less than 5 cm thick. Both the inner and outer covers are made of stainless steel. The steam box cover (3) is also equipped with a smoke exhaust pipe.

3. The pastry steaming and cooking equipment as described in claim 1, characterized in that, The stainless steel conveyor belt is installed inside the steam chamber (1) and is set along the tunnel length direction of the steam chamber (1).

4. The pastry steaming and cooking equipment as described in claim 1, characterized in that, The steam structure uses seamless stainless steel pipes as steam coils, and the steam structure is provided with multiple steam ports, which are located on the surface of the steam oven cover (3).

5. The pastry steaming and cooking equipment as described in claim 1, characterized in that, Spray pipes (6) are respectively provided at both ends of the conveying mechanism (2). The spray pipes (6) are arranged laterally on the surface of the stainless steel conveyor belt. The spray pipes (6) are installed at the inlet and outlet of the steam chamber (1). Brush rollers (5) are installed at both ends of the conveying mechanism (2). The brush rollers (5) are arranged at both ends of the stainless steel conveyor belt, and the bristles on the surface of the brush rollers (5) are in contact with the surface of the stainless steel conveyor belt.

6. The pastry steaming and cooking equipment as described in claim 1, characterized in that, The cover frame (4) is installed on both sides of the steam chamber (1), and the two sides of the steam box cover (3) are slidably connected to the cover frame (4). The two sides of the cover frame (4) are respectively slidably installed with drive slides (7), and the two sides of the steam chamber (1) are fixedly connected to the drive slides (7).

7. The pastry steaming and cooking equipment as described in claim 1, characterized in that, The bottom of the steam chamber (1) is provided with a drainage trough, which is located below the conveying mechanism (2).

8. The pastry steaming and cooking equipment as described in claim 1, characterized in that, A cleaning nozzle is installed at the bottom of the outlet end of the steam chamber (1).

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