Automatic pillow steamed bun production equipment and processing technology thereof

Abstract

The invention relates to the technical field of pillow steamed bun preparation, in particular to pillow steamed bun automatic production equipment and a processing technology thereof.The pillow steamed bun automatic production equipment comprises a stirring machine, a folding mechanism, a cleaning mechanism, a collecting mechanism, a noodle pressing machine, a pattern rolling machine and a cutting machine; the cleaning mechanism is fixedly installed in the middle of the folding mechanism, the cleaning mechanism extrudes an air bag in the cleaning mechanism when the cleaning mechanism is folded through the folding mechanism, the collecting mechanism is fixedly installed below the cleaning mechanism, and the noodle pressing machine is fixedly installed on the left side of the collecting mechanism; by means of the design of the folding mechanism, 1 / 2 position of the dough is folded, so that folding times are reduced, production efficiency is improved, shaping and folding of the dough can be achieved, manual operation and labor cost are reduced, and production efficiency and yield are improved.

Description

Technical Field

[0001] This invention relates to the field of pillow bun preparation technology, specifically to an automated pillow bun production equipment and its processing technology. Background Technology

[0002] In China, there are already some automated production equipment for pillow-shaped steamed buns, such as automatic dough rolling machines and dough sheet machines. These machines can provide a technological foundation for the automated production of pillow-shaped steamed buns. Folding the dough is also a key step, ensuring that the dough can be folded accurately and kept evenly compressed during the folding process, so that the pillow-shaped steamed buns are wrapped layer by layer. Food made in this way is fragrant, crispy and soft, and not dry.

[0003] Automated production equipment needs to have automatic feeding technology to automatically supply the prepared dough to the processing area of ​​the equipment. A key step is to use a dough press to repeatedly press the dough, which makes the dough elastic and improves the texture of the pillow-shaped steamed buns. For the dough pressing process, existing technologies mostly use double-layer conveyor belts for transportation. When the dough is conveyed to the upper conveyor belt, it falls from the upper conveyor belt to the lower conveyor belt. At this point, the dough is folded at 1 / 3 of its length, and then the lower conveyor belt conveys the dough to the pressing rollers for multiple cycles of pressing. However, because the dough is folded at 1 / 3 of its length and falls freely onto the lower conveyor belt, the folding area is uncertain each time, resulting in uneven pressing of the dough by the dough press. Furthermore, since the dough is folded at 1 / 3 of its length each time, it needs to be repeatedly pressed 15-20 times to achieve the desired effect. This results in excessive pressing of the dough, increasing the production cycle of the pillow-shaped steamed buns and wasting a lot of resources.

[0004] In view of the above, in order to overcome the above technical problems, the present invention designs an automated production equipment for pillow-shaped steamed buns and its processing technology, thereby solving the above technical problems. Summary of the Invention

[0005] The technical problem to be solved by the present invention is that the existing automated production equipment for pillow buns still needs to squeeze the dough 15-20 times during folding, which results in excessive dough squeezing. Furthermore, due to the uncertain squeezing area, the dough is squeezed unevenly each time the dough press is used, resulting in a rough surface of the pillow buns.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] This invention provides an automated production equipment for pillow-shaped steamed buns, comprising a mixer, a folding mechanism, a cleaning mechanism, a collecting mechanism, a dough press, a rolling machine, and a cutting machine. The folding mechanism is fixedly installed on the left side of the mixer. The folding mechanism folds the dough coming out of the dough press using an inwardly inclined conveyor belt. The cleaning mechanism is fixedly installed in the middle of the folding mechanism. During the folding process, the folding mechanism contacts the cleaning mechanism, thereby compressing the air bladder inside the cleaning mechanism. The resulting high-speed airflow then cleans the collecting mechanism. The collecting mechanism is fixedly installed below the cleaning mechanism. The dough press is fixedly installed to the left of the collecting mechanism. The rolling machine is fixedly installed to the left of the dough press. The cutting machine is fixedly installed to the left of the rolling machine.

[0008] This design enables automated dough pressing and folding, significantly improving production efficiency. The folding mechanism, using an inward-sloping conveyor belt, folds the dough at about one-quarter of its length after it's extruded from the dough press, ensuring even folding and improving dough quality. Simultaneously, the cleaning mechanism employs compressed air chambers to allow for free gas release and collects impurities and dust from within the flour into a collection mechanism. This design not only maintains a clean working environment and reduces flour waste and dust impact on operators but also effectively prevents blockages within the collection mechanism. Located below the cleaning mechanism, the collection mechanism effectively collects loose dough, preventing it from scattering into the surrounding environment, thus helping to keep the equipment clean and reducing product contamination and waste. The advantages of this design lie in its automated pressing and folding process, which improves production efficiency and ensures even dough extrusion. Furthermore, the cleaning mechanism reduces waste and contamination, improving the hygiene of the working environment. This systematic process makes dough processing more efficient and reliable, thereby enhancing the overall production line efficiency and product quality.

[0009] The folding mechanism includes a drive track, fixed columns, support columns, fixing holes, a motor, a transmission assembly, a folding track, and a fixed slide rail. The drive track is fixedly installed on the right side of the noodle press, and the installation method is welding or hinged connection. One side of each of the four fixed columns is fixedly installed on the side of the drive track, and the fixed columns are welded to the drive track. The other side of each of the four fixed columns is fixedly installed with a support column, and the fixed columns are welded to the support columns. The height of the support column is in a 1:2 ratio to the length of the drive track. The fixing holes are formed on the support columns, and the motor is fixedly installed inside the fixing holes, and the installation method is welding connection. One end of the motor is fixedly installed with the transmission assembly, and the motor is hinged or rotatably connected to the transmission assembly. The folding track is fixedly installed on the transmission assembly, and the installation method is rotatably connected or slidingly connected. The length of the folding track is equal to the length of the drive track. The fixed slide rail is formed on the side of the folding track, and the fixed slide rail is designed with a semi-circular groove.

[0010] The key feature is a 1:2 ratio between the height of the fixed column and the length of the drive track. This ensures the fixed column provides sufficient support, preventing excessive swaying or deformation during folding operations, thus improving the machine's reliability and durability. This ratio also ensures uniform material pressing during folding, improving processing quality and ensuring the folded product meets specifications and standards. The design also incorporates adjustable folding mechanism height, allowing sufficient space for the folding track to rotate, increasing machine flexibility. This further improves folding efficiency, reduces processing time, and simplifies adjusting the folding mechanism height. The folding track's length is equal to the drive track, ensuring the dough falls smoothly onto the drive track during folding, coordinating movement and preventing twisting or uneven folding. This precise folding operation allows for accurate handling and positioning of the dough during folding, contributing to improved product consistency and quality control. Stable folding results are achieved in both mass production and custom production. The dough also falls more stably to the center of the conveyor track. Furthermore, the fixed slide rail has grooves to provide a better sliding trajectory for the sliding cylinder when the drive assembly rotates. This also plays a stabilizing and consolidating role for the entire organization, further saving costs.

[0011] The transmission assembly includes a drive shaft, a drive gear, a driven gear, a movable rack, a sliding cylinder, a fixed plate, a fixed rack, a spring plate, and a telescopic rod. One end of the drive shaft is fixedly mounted on the motor. The drive shaft is fan-shaped and is welded to the motor. The drive gear is fixedly mounted on the drive shaft, and the driven gear is fixedly mounted on the other side of the drive shaft, also welded together. The diameter ratio of the driven gear to the drive gear is 1 / 2. The movable rack is fixedly mounted directly below the driven gear, using a meshing connection. The movable rack is fixedly mounted on the side of the folding track and welded to the side of the folding track. The sliding cylinder is fixedly mounted inside the driven rack. The installation method adopts a hinged or rotating connection. The sliding cylinder is designed with a ring on it. The diameter of the sliding cylinder is the same as the width of the fixed slide rail. The ring on the sliding cylinder matches the groove on the fixed slide rail. The fixed plate is fixedly installed on one end of the driven gear by welding. The fixed rack is fixedly installed on the fixed plate by welding. The height ratio of the fixed plate to the fixed rack is 2 / 3. The fixed rack and the driving gear are kept at a horizontal position. The spring plate is fixedly installed on the right side of the fixed rack by welding. The spring plate is equipped with a telescopic spring. The telescopic rod is welded to the other end of the spring plate.

[0012] Several points worth noting:

[0013] Firstly, by employing a sector-shaped drive gear, the folding track can better mesh with the fixed rack during movement. Sector gears have a simple structure, strong transmission capacity, and long service life. Furthermore, setting the driven gear's diameter to half that of the drive gear achieves an appropriate speed ratio, effectively improving transmission efficiency and reducing energy loss. This design ensures efficient power transmission performance during operation. Specifically, when the drive gear rotates at a specific speed, the driven gear will rotate at a higher speed to maintain speed matching. This speed matching ensures coordinated movement of the folding mechanism. The ratio between the driven gear diameter and the drive gear diameter achieves power balance, avoiding excessive or insufficient power output. This contributes to improving the stability and reliability of the folding mechanism. In addition, using an appropriate gear ratio allows for better adaptation of the overall transmission component's size. The relatively small driven gear and the more compact size of the entire transmission component make the folding mechanism design more flexible and easier to install.

[0014] Secondly, the matching of the ring on the sliding cylinder and the groove on the fixed slide rail provides stable and accurate guidance. This design ensures that the sliding cylinder maintains the correct position and track during the folding mechanism's operation, thereby reducing the risk of misalignment and vibration. The matching between the ring and the groove allows the sliding cylinder to move smoothly on the fixed slide rail, reducing friction and resistance. This helps maintain the smooth operation of the folding mechanism, extends the service life of the sliding cylinder and the fixed slide rail, and improves work efficiency. Furthermore, the cooperation between the sliding cylinder and the fixed slide rail improves the uniformity of dough folding. This uniform and repeated extrusion is crucial for ensuring product quality and meeting specifications.

[0015] Thirdly, by setting the height ratio of the fixed plate to the fixed rack to 2 / 3, the stability and support of the fixed rack can be ensured. This proportional relationship helps maintain the correct position of the fixed rack, preventing offset or tilting during folding. Maintaining a horizontal position between the fixed rack and the drive gear ensures proper meshing between them. When the motor drives the transmission shaft to rotate, the transmission between the drive gear and the fixed rack can proceed smoothly, thereby improving the accuracy and reliability of the folding mechanism. Friction between the fixed rack and the drive gear generates heat and energy loss, and may lead to wear and damage to parts. Maintaining a horizontal position minimizes friction, improving the efficiency and lifespan of the folding mechanism. The horizontal alignment of the fixed rack and the drive gear provides suitable space and layout, making the entire folding mechanism structure more compact and easier to maintain.

[0016] The folding track includes a conveyor track, a conveyor hole, a transmission cylinder, an air column, an air outlet, a sliding plate, and a fixed cylinder. The conveyor track is fixedly installed between the sliding cylinders using a sliding connection. The conveyor track has the conveyor hole, and the transmission cylinder is fixedly installed inside the conveyor hole using a sliding connection. The air column is located inside the transmission cylinder, and the diameter of the air column is 2 / 3 the diameter of the transmission cylinder. The air outlet is located on the transmission cylinder, and the diameter of the air outlet is twice the diameter of the conveyor hole. The sliding plate is fixedly installed in the middle of the conveyor track using a sliding connection. A 3-5cm rectangular gap is formed between the sliding plates. The fixed cylinder is fixedly installed below the sliding plate using a rotating connection, and the diameter of the fixed cylinder is equal to the high end of the conveyor track.

[0017] The conveyor belt is fixedly installed between the sliding cylinders, ensuring safe and stable movement and rotation. Conveying holes are formed in the conveyor belt to transport dough from the dough press to the folding mechanism. When the conveyor belt folds in half, the conveying holes agitate the dough, causing it to converge inwards from both sides, resulting in uniform folding. Limiting control via a telescopic rod achieves this half-folding effect, improving dough processing efficiency. An air vent column is installed inside the transmission cylinder, with a diameter 2 / 3 the diameter of the transmission cylinder. This design effectively collects gas, facilitating smooth degassing during dough transport. An air vent, twice the diameter of the conveying hole, is also formed on the transmission cylinder, primarily for collecting gas and releasing it through the conveying hole. This design pushes the dough inwards as the folding mechanism rotates, promoting better folding. A sliding plate is fixedly installed in the middle of the conveyor belt, with a 3-5cm rectangular gap between the sliding plates to ensure smooth dough flow during transport and prevent blockages when the dough is transferred between the two belts. A retaining cylinder, with a diameter equal to the height of the conveyor belt, is fixedly installed beneath the slide plate to maintain the stability and structural robustness of the folded belt. The retaining cylinder also improves dough transport capabilities.

[0018] The cleaning mechanism includes a baffle, a recovery airbag, an airbag spring, an exhaust column, a cleaning hole, and an exhaust port. The baffle is fixedly installed at 2 / 3 of the position of the fixed column, and the baffle and the fixed column are connected by welding. The recovery airbag is fixedly installed on the right side of the baffle, and the installation method is welding or hinged connection. The width of the recovery airbag is the same as the width and length of the fixed column. The recovery airbag is triangular in shape and made of plastic. The airbag spring is hinged between the recovery airbags. The exhaust column is fixedly installed inside the fixed column. The exhaust column is L-shaped. The cleaning hole is opened at the horizontal position of the exhaust column at the track, and the opening direction of the cleaning hole is at an angle of 60° with the track. The exhaust port is opened below the exhaust column, and the diameter ratio of the exhaust port to the diameter of the exhaust column is 2:1.

[0019] The baffle is fixed at 2 / 3 of the position of the fixed post, ensuring greater stability of the recovery airbag during exhaust and also blocking the recovery airbag and airbag spring. When the folding track rotates, the baffle compresses the airbag, clearing the exhaust gas from the track surface. The recovery airbag and airbag spring are mounted on the right side of the baffle, with the same width as the fixed post, ensuring they completely cover the space between the baffle and the fixed post, effectively removing dough and flour from the track surface. The exhaust column is fixed inside the fixed post, designed in an L-shape to ensure greater stability during exhaust and provide an additional exhaust outlet, ensuring the reliability and durability of the exhaust column during the cleaning process. At the track's horizontal position, the exhaust column has cleaning holes with an opening angle of 60° to the track. This design allows the cleaning airflow to be sprayed onto the track surface at the appropriate angle and position, increasing the cleaning effect and effectively removing surface dough. Below the exhaust column, there is an exhaust hole with a diameter twice that of the exhaust column. This ensures that the cleaning airflow is fully sprayed and distributed, resulting in a more uniform and comprehensive cleaning effect. The cleaning mechanism is designed to make maintenance and cleaning more convenient and efficient. The positions and sizes of the cleaning and venting ports are carefully designed to make cleaning easier for operators and improve cleaning efficiency. The return airbags are triangular in shape to maximize the contact area with the track and provide stable support and restoring force. Made of lightweight, wear-resistant, and corrosion-resistant plastic, the return airbags are durable and reliable. Airbag springs are fixed between the return airbags, providing a uniform distribution of support and restoring force. The combination of return airbags and airbag springs provides restoring force, ensuring that the return airbags always maintain close contact with the track and return to their initial position during cleaning, improving cleaning effectiveness.

[0020] The collection mechanism includes a partition, a collection plate, a conveyor plate, an inclined plate, and a collection trough. The partition is fixedly installed at both ends of the transmission track by welding. The collection plate is fixedly installed at the front end of the partition by welding. The collection plate and the partition are inclined inward at 40°-70°. The conveyor plate is fixedly installed at the rear end of the partition. The inclined plate is fixedly installed at the other end of the conveyor plate by welding. The inclined plate and the conveyor plate are inclined inward at 60°-80°. The collection trough is fixedly installed below the other end of the inclined plate. The length of the collection trough is 4-8 cm longer than the length of the inclined plate.

[0021] The collecting plate and partition are tilted inward at 40°-70° to allow materials such as dough and flour to slide smoothly into the conveyor plate and collecting trough, improving collection efficiency and preventing impurities from accumulating on the ground. The conveyor plate is fixed to the rear end of the partition, receiving impurities sliding off the collecting plate and conveying them to the inclined plate below. The inclined plate and conveyor plate are tilted inward at 60°-80°, allowing impurities to slide smoothly during conveying and guiding them into the collecting trough below. The collecting trough is fixed below the other end of the inclined plate for collecting and storing dough and flour. The length of the collecting trough is 4-8cm longer than the inclined plate to ensure sufficient collection space and reduce the risk of impurities overflowing. In this way, dough and flour can be effectively collected and stored in the collecting trough, improving cleaning efficiency, preventing impurities from re-adhering to the conveyor belt, and reducing interference with normal equipment operation. At the same time, it also prevents impurities from overflowing or accumulating around the mechanism, reducing environmental pollution and the need for cleaning work. When the length of the inclined plate exceeds 8cm, the excessive length will make it easier for flour above to spill onto the ground during air blowing. When the length of the inclined plate is less than 4cm, the distance between the inclined plate and the collection trough is too long, making it difficult for small dough balls to enter the collection trough, resulting in dough waste and increasing the workload of cleaning personnel. Therefore, the appropriate length of the inclined plate needs to be considered in the design to ensure a balance between cleaning effectiveness and economy.

[0022] The process employs an automated pillow-shaped steamed bun production equipment as described in any one of claims 1 to 7, and the automated pillow-shaped steamed bun processing method includes the following steps:

[0023] S1: First, pour the following ingredients into the dough mixing and lifting machine: flour: 100kg, yeast: 2kg, water: 50kg, salt: 2kg, oil: 5kg;

[0024] S2: The staff puts the mixed ingredients into an automated mixer for even mixing. The dough is kneaded automatically by program control to ensure that the dough is fully mixed. The dough is then conveyed to an automated conveyor after passing through the mixer.

[0025] S3: The automated conveyor transports the dough to the dough press. After being extruded by the dough press, the dough reaches the folding mechanism. The folding mechanism opens from the middle position. During the opening process, the folding conveyor squeezes the cleaning mechanism. The cleaning mechanism gathers the dough in the collection mechanism. Then, the dough is fixed and folded by the telescopic rod on the folding mechanism. The telescopic rod retracts, and the dough falls onto the conveyor. Under the control of the program, it is continuously rolled 5-10 times to achieve the ideal dough state and then transported to the synthesis machine.

[0026] S4: The kneaded dough is conveyed to the combining machine, and then rolled into 5-8 layers by the rolling machine. It is then cut into pillow-shaped buns by CNC knife with a cutting length of 20cm. The rolling knife cuts the pillow-shaped buns into shape and transports them to the automatic plating machine. The automatic plating machine picks up 4 buns at the same time and places them on the plating plate.

[0027] S5: Transfer the pillow-shaped steamed buns on the plate to the automatic fermentation chamber. Set the temperature in the fermentation chamber to 30-35℃ and the fermentation time to 3-4 hours. Place the shaped pillow-shaped steamed buns into the automatic baking oven and set the temperature to 40-60℃ for 300-360 minutes for automatic baking.

[0028] S6: The baked pillow-shaped steamed buns are fed into a cooling device via an automated conveyor belt to cool to a suitable temperature, and then automatically packaged by an automated packaging machine, placing the pillow-shaped steamed buns into appropriate packaging boxes or bags.

[0029] The beneficial effects of this invention are as follows:

[0030] 1. This invention designs a folding mechanism that allows the dough to be folded in half each time it passes through the dough press. This ensures that each area of ​​the dough is evenly pressed by the dough press. Furthermore, because the dough is folded in half, the traditional 15-20 folding times are reduced to 5-10 times, shortening the production cycle of the pillow-shaped steamed buns and saving manpower and resources. Additionally, a telescopic rod is installed during the pressing process to limit the dough's position each time it is folded, making each fold more even.

[0031] 2. This invention employs a cleaning mechanism to clean the dough from the semi-folded, compressed airbags of the folding mechanism. This design ensures that the dough on the conveyor belt is cleaned by blowing air during the folding process. Simultaneously, the blowing air from the airbags blows the dough into the collection trough, preventing it from falling to the ground during transport. The airflow also loosens the dough on the conveyor belt, improving its texture. Furthermore, the airflow guides the dough into the collection mechanism, preventing it from falling to the ground, thus achieving flour accumulation inside the collection mechanism and preventing flour from adhering to its surface. This design ensures efficient cleaning and collection of the dough.

[0032] 3. This invention solves the problem of dough tilting on the conveyor belt by designing a collection mechanism. The baffles on the collection mechanism can adjust the position of the dough, thus preventing it from tilting too much and falling to the ground. Located below the cleaning mechanism, this collection mechanism collects the gas discharged from the airbags in the cleaning mechanism and gathers the flour within it. This design avoids flour waste and improves production cost efficiency. Attached Figure Description

[0033] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0034] Figure 1 This is an overall schematic diagram of the invention;

[0035] Figure 2 This is a schematic diagram of the folding mechanism of the present invention;

[0036] Figure 3 This is a schematic diagram of the transmission component of the present invention;

[0037] Figure 4 This is a part drawing of the transmission component of the present invention;

[0038] Figure 5 This is a cross-sectional view of the fixed column of the present invention;

[0039] Figure 6 This is a schematic diagram of the telescopic rod and spring plate of the present invention;

[0040] Figure 7 This is a schematic diagram of the conveyor track of the present invention;

[0041] Figure 8 This is a cross-sectional view of the conveyor track of the present invention;

[0042] Figure 9 This is a diagram of the fixed slide rail and sliding cylinder assembly of the present invention;

[0043] Figure 10 This is a schematic diagram of the cleaning mechanism of the present invention;

[0044] Figure 11 This is a schematic diagram of the collection mechanism of the present invention;

[0045] Figure 12 This is a schematic diagram of the process flow of the present invention.

[0046] In the diagram: 1. Mixer; 2. Folding mechanism; 21. Drive track; 22. Fixed column; 23. Support column; 24. Fixing hole; 25. Motor; 26. Transmission assembly; 261. Drive shaft; 262. Drive gear; 263. Driven gear; 264. Moving rack; 265. Sliding cylinder; 266. Fixed plate; 267. Fixed rack; 268. Spring plate; 269. Telescopic rod; 27. Folding track; 271. Conveyor track; 272. Conveyor 273. Hole; 274. Transmission cylinder; 275. Air outlet column; 276. Air outlet; 277. Slide plate; 278. Fixed cylinder; 29. ​​Fixed slide rail; 30. Cleaning mechanism; 31. Baffle; 32. Recovery airbag; 33. Airbag spring; 34. Exhaust column; 35. Cleaning hole; 36. Exhaust hole; 41. Collection mechanism; 42. Partition plate; 43. Collection plate; 44. Inclined plate; 45. Collection trough; 5. Dough press; 6. Flower roll machine; 7. Cutting machine. Detailed Implementation

[0047] To better understand the above technical solutions, the following will provide a detailed explanation of the technical solutions in conjunction with the accompanying drawings and specific implementation methods.

[0048] Figure 1 As shown, the present invention provides an automated production equipment for pillow-shaped steamed buns, including a mixer 1, a folding mechanism 2, a cleaning mechanism 3, a collecting mechanism 4, a dough press 5, a flower rolling machine 6, and a cutting machine 7. The folding mechanism 2 is fixedly installed on the left side of the mixer 1. The folding mechanism 2 folds the dough coming out of the dough press 5 by tilting inward via a conveyor belt. The cleaning mechanism 3 is fixedly installed in the middle of the folding mechanism 2. The cleaning mechanism 3 is compressed by the air bladder inside the cleaning mechanism 3 during folding. The collecting mechanism 4 is fixedly installed below the cleaning mechanism 3. The dough press 5 is fixedly installed on the left side of the collecting mechanism 4. The flower rolling machine 6 is fixedly installed on the left side of the dough press 5. The cutting machine 7 is fixedly installed on the left side of the flower rolling machine 6.

[0049] The dough press 5 of this invention automatically presses and folds the dough upon startup, greatly improving production efficiency. The folding mechanism 2 folds the dough exiting the dough press 5 by tilting the conveyor belt inwards; this design ensures uniform folding, thus improving product quality. The cleaning mechanism 3 uses a compressed air bladder to allow free gas release, ensuring the dough and flour inside the collection mechanism 4 are agitated and preventing internal blockages. The gas discharged from the air bladder by the cleaning mechanism 3 collects impurities and dust from the flour into the collection mechanism 4, maintaining a clean working environment, reducing flour waste, and mitigating the impact of dust on operators. The collection mechanism 4, located below the cleaning mechanism 3, effectively collects impurities and dust from the flour, preventing them from scattering into the surrounding environment, helping to keep the equipment clean and reducing product contamination and waste.

[0050] Figure 2 and Figure 6 As shown, the folding mechanism 2 includes a transmission track 21, fixed columns 22, support columns 23, fixing holes 24, a motor 25, a transmission assembly 26, a folding track 27, and a fixed slide rail 28. The transmission track 21 is fixedly installed on the right side of the noodle press 5 using a hinged connection. One side of each of the four fixed columns 22 is fixedly installed on the side of the transmission track 21, and the fixed columns 22 are welded to the transmission track 21. The other side of each of the four fixed columns 22 is fixedly installed with a support column 23, and the fixed columns 22 are welded to the support column 23. The height of the support column 23 is... The length ratio of the transmission track 21 is 1:2. The support column 23 has a fixing hole 24. The motor 25 is fixedly installed inside the fixing hole 24 by welding. The transmission component 26 is fixedly installed at one end of the motor 25. The motor 25 and the transmission component 26 are rotatably connected. The folding track 27 is fixedly installed on the transmission component 26 by rotatable connection. The length of the folding track 27 is equal to the length of the transmission track 21. The fixed slide rail 28 is provided on the side of the folding track 27. The fixed slide rail 28 is designed with a semi-circular groove.

[0051] The drive belt 21 transfers the dough to the dough press 5 by rotating. The height of the fixed column 22 is in a 1:2 ratio to the length of the drive belt 21. This ratio ensures that the fixed column 22 provides sufficient support, preventing excessive swaying or deformation during the folding operation, thereby improving the machine's reliability and durability. This design enables uniform pressing of the material, improves processing quality during folding, and ensures that the folded product meets specifications and standards. The folding mechanism 2 has an adjustable height, allowing more room for rotation when the folding belt 27 rotates, increasing the machine's flexibility, improving folding efficiency, and reducing processing time. Simultaneously, adjusting the height of the folding mechanism 2 becomes simple and convenient. The length of the folding belt 27 is equal to the length of the drive belt 21, ensuring that the dough falls better onto the drive belt 21 during folding, maintaining coordinated movement between the folding belt 27 and the drive belt 21, avoiding dough twisting or uneven folding, and achieving precise folding operation. The dough can be accurately handled and positioned during the folding process, contributing to improved product consistency and quality control. Whether for mass production or custom production, stable and repeatable folding results can be achieved, and the dough can more stably reach the center of the conveyor belt 21 when it falls. The fixed slide rail 28 is provided with grooves, mainly to allow the sliding cylinder 265 to provide a better sliding trajectory on the fixed slide rail 28 when the transmission component 26 rotates. This design not only stabilizes and reinforces the entire mechanism, but also saves costs.

[0052] Figure 3 and 4As shown, the transmission assembly 26 includes a transmission shaft 261, a driving gear 262, a driven gear 263, a moving rack 264, a sliding cylinder 265, a fixed plate 266, a fixed rack 267, a spring plate 268, and a telescopic rod 269. One end of the transmission shaft 261 is fixedly mounted on the motor 25. The driving gear 262 is fixedly mounted on the transmission shaft 261, and the driven gear 263 is fixedly mounted on the other side of the transmission shaft 261. The diameter ratio of the driven gear 263 to the driving gear 262 is 1 / 2. The moving rack 264 is fixedly mounted directly below the driven gear 263, and the mounting method is a meshing connection. The moving rack 264 is fixedly mounted on the side of the folding track 27, and the moving rack 264 is welded to the side of the folding track 27. The sliding cylinder 265 is fixedly mounted inside the driven rack, and the mounting method is a hinged or rotating connection. A ring is designed on the sliding cylinder 265. The diameter of the sliding cylinder 265 is the same as the width of the fixed slide rail 28. The ring on the sliding cylinder 265 matches the groove on the fixed slide rail 28. The fixed plate 266 is fixedly installed on one end of the driven gear 263 by welding. The fixed rack 267 is fixedly installed on the fixed plate 266. The fixed plate 266 and the fixed rack 267 are installed by welding. The height ratio of the fixed plate 266 to the fixed rack 267 is 2 / 3. The fixed rack 267 and the driving gear 262 are kept at a horizontal position. The spring plate 268 is fixedly installed on the right side of the fixed rack 267. The spring plate 268 and the fixed rack 267 are installed by welding. A telescopic spring is installed on the spring plate 268. The telescopic rod 269 is welded to the other end of the spring plate 268.

[0053] In this invention, when the motor 25 rotates, it drives the transmission shaft 261 to rotate. By using a sector-shaped drive gear 262, the folding track can better mesh with the fixed rack 267 during movement. The sector gear has a simple structure, strong transmission capacity, and long service life. The driven gear 263 has a diameter that is half the diameter of the drive gear 262, which achieves a suitable speed ratio for power transmission. This ratio selection effectively improves transmission efficiency, reduces energy loss, and ensures that the folding mechanism 2 has efficient power transmission performance. When the drive gear 262 rotates at a specific speed, the driven gear 263 will rotate at a higher speed. This speed matching ensures that the movement of the folding mechanism 2 is coordinated and avoids problems caused by speed mismatch. Selecting an appropriate gear ratio can achieve power balance, avoiding excessive or insufficient power output, which helps to improve the stability and reliability of the folding mechanism 2. In addition, the smaller size of the driven gear 263 makes the entire transmission assembly 26 more compact, improving the design flexibility and ease of layout and installation of the folding mechanism 2. The ring on the sliding cylinder 265 matches the groove on the fixed slide rail 28, providing stable and accurate guidance. This design ensures that the sliding cylinder 265 maintains the correct position and track during the operation of the folding mechanism 2, reducing the possibility of offset and vibration. The matching between the ring and the groove allows the sliding cylinder 265 to move smoothly on the fixed slide rail, reducing friction and resistance, which helps maintain the smooth operation of the folding mechanism 2, extends the service life of the sliding cylinder 265 and the fixed slide rail, and improves work efficiency. At the same time, this also improves the folding accuracy and repeatability of the folding mechanism 2, which is especially important for products such as pillows and steamed buns that require precise folding. By setting the height ratio of the fixed plate 266 to the fixed rack 267 to 2:3, the stability and support of the fixed rack 267 can be ensured. This proportional relationship helps maintain the correct position of the fixed rack 267 and prevents it from offsetting or tilting during folding. The fixed rack 267 and the drive gear 262 are kept in a horizontal position to ensure proper meshing between them. When the motor drives the drive shaft 261 to rotate, the transmission between the drive gear 262 and the fixed rack 267 can proceed smoothly, ensuring the accuracy and reliability of the folding mechanism 2. Furthermore, maintaining a horizontal position minimizes friction, reduces heat and energy loss, and minimizes wear and damage to parts. This proportional relationship provides suitable space and layout, making the entire folding mechanism 2 more compact and balanced, facilitating installation, operation, and maintenance.

[0054] Figure 5 , 7As shown in Figures 8 and 9, the folding track 27 includes a conveyor track 271, a conveying hole 272, a transmission cylinder 273, an air outlet column 274, an air outlet 275, a sliding plate 276, and a fixed cylinder 277. The conveyor track 271 is fixedly installed between the sliding cylinders 265 using a sliding connection. The conveyor track 271 has the conveying hole 272, and the transmission cylinder 273 is fixedly installed inside the conveying hole 272 using a sliding connection. The air outlet column 274 is located inside the transmission cylinder 273. The diameter of the transmission cylinder 273 is 2 / 3 of the diameter of the transmission cylinder 274. The transmission cylinder 273 has an air outlet 275, the diameter of which is twice the diameter of the conveying hole 272. The sliding plate 276 is fixedly installed in the middle of the conveying track 271 using a sliding connection. Three rectangular gaps are formed between the sliding plates 276. The fixing cylinder 277 is fixedly installed below the sliding plate 276 using a rotating connection. The diameter of the fixing cylinder 277 is equal to the high end of the conveying track 271.

[0055] In the folding mechanism 2, when the folding track 27 is activated, the conveyor track 271 is fixedly installed between the sliding cylinders to provide safer and more stable movement and rotation. The conveyor track 271 has conveying holes 272 for conveying dough from the dough press to the folding mechanism 2. When the conveyor track 271 is folded in half, the conveying holes 272 blow the dough, causing it to gather from both sides inwards. The limiting effect of the telescopic rod 269 achieves the half-folding of the dough, thereby improving the efficiency of dough processing. Inside the transmission cylinder 273, an air outlet column 274 is provided, with a diameter ratio of 2:3 to the diameter of the transmission cylinder 273. This design better concentrates the gas, allowing the dough to release gas smoothly during conveying, giving the exhaust hole a force to blow outwards. An air outlet 275 is opened on the transmission cylinder 273, with a diameter twice that of the conveying hole 272. The main purpose is to better concentrate the gas during exhaust, allowing the gas on the transmission cylinder 273 to be discharged through the conveying hole 272. This design allows the folding mechanism 2 to push the dough towards the center when rotating, enabling better folding. A sliding plate 276 is fixedly installed in the middle of the conveyor belt 271, with a 3cm rectangular gap between the sliding plates 276. This design ensures smooth flow of the dough during transport and prevents blockage when the dough is transferred between the two belts. A fixing cylinder 277, with a diameter equal to the height of the conveyor belt 271, is fixedly installed below the sliding plate 276 to maintain the stability and structural strength of the folding belt 27, providing better support during dough transport.

[0056] Figure 10As shown, the cleaning mechanism 3 includes a baffle 31, a recovery airbag 32, an airbag spring 33, an exhaust column 34, a cleaning hole 35, and an exhaust hole 36. The baffle 31 is fixedly installed at 2 / 3 of the position of the fixed column 22. The recovery airbag 32 and the airbag spring 33 are fixedly installed on the right side of the baffle 31 by welding. The width of the airbag is the same as the width and length of the fixed column 22. The exhaust column 34 is fixedly installed inside the fixed column 22 by welding. The exhaust column 34 is L-shaped. The cleaning hole 35 is opened at the horizontal position of the exhaust column 34 at the track. The opening direction of the cleaning hole 35 is at an angle of 60° with the track. The exhaust hole 36 is opened below the exhaust column 34. The diameter ratio of the exhaust hole 36 to the diameter of the exhaust column 34 is 2:1.

[0057] In the folding mechanism 2, when it rotates, the baffle 31 is fixed at 2 / 3 of the position of the fixed post to block the recovery airbag 32 and the airbag spring 33. When the folding track 27 rotates, the airbag is squeezed between the baffle 31, and the discharged gas keeps the track surface clean. The recovery airbag 32 and the airbag spring 33 are located on the right side of the baffle 31 and are equal in width to the fixed post. This design ensures that the recovery airbag 32 and the airbag spring 33 completely cover the space between the baffle 31 and the fixed post, effectively removing dough and flour from the track surface. The exhaust column 34 is fixed inside the fixed post and is designed in an L-shape to provide additional exhaust outlets to ensure the reliability and durability of the exhaust column 34 during the cleaning process. In the horizontal position of the track, the exhaust column 34 has cleaning holes 35 with an opening direction at a 60° angle to the track. This design allows the cleaning airflow to be sprayed onto the track surface at an appropriate angle and position, enhancing the cleaning effect and effectively removing dough from the surface. An exhaust port 36, twice the diameter of the exhaust port 34, is provided below the exhaust column 34 to ensure sufficient spraying and distribution of cleaning airflow, achieving a more uniform and comprehensive cleaning effect. The design of the cleaning mechanism 3 makes maintenance and cleaning more convenient and efficient. The carefully designed position and size of the cleaning port 35 and exhaust port 36 make cleaning easier for operators, improving cleaning efficiency. The recovery airbag 32 is triangular in shape to maximize the contact area with the track and provide stable support and recovery force. The recovery airbag 32 is made of plastic, which is lightweight, wear-resistant, and corrosion-resistant, giving it good durability and reliability. Airbag springs 33 are fixed between the recovery airbags 32 to evenly distribute the support and recovery forces, providing the recovery force of the recovery airbag 32 so that it can return to its initial position during the cleaning process. This helps ensure that the recovery airbag 32 always maintains close contact with the track, improving the cleaning effect.

[0058] Figure 11As shown, the collection mechanism 4 includes a partition 41, a collection plate 42, a conveyor plate 43, an inclined plate 44, and a collection trough 45. The partition 41 is fixedly installed at both ends of the transmission track 21 by welding. The collection plate 42 is fixedly installed at the front end of the partition 41 by welding. The collection plate 42 and the partition 41 are inclined inward at 60°. The conveyor plate 43 is fixedly installed at the rear end of the partition 41. The inclined plate 44 is fixedly installed at the other end of the conveyor plate 43 by welding. The inclined plate 44 and the conveyor plate 43 are inclined inward at 60°. The collection trough 45 is fixedly installed below the other end of the inclined plate 44. The length of the collection trough 45 is 5cm longer than the length of the inclined plate 44.

[0059] When the cleaning mechanism 3 blows through the collection mechanism 4, the collection plate 42 and the partition 41 tilt inward at 60°. This design allows materials such as dough and flour to slide smoothly into the conveyor plate 43 and the collection trough 45, thereby improving collection efficiency and preventing impurities from accumulating on the ground. The conveyor plate 43 is fixed to the rear end of the partition 41. It receives impurities sliding down from the collection plate 42 and conveys them to the inclined plate 44 below. The inclined plate 44 and the conveyor plate 43 tilt inward at 60°. This design allows impurities to slide smoothly during the conveying process and further guide them into the collection trough 45 below. The collection trough 45 is fixed below the other end of the inclined plate 44 and is used to collect and store dough and flour. The length of the collection trough is 5cm longer than the length of the inclined plate to ensure sufficient collection space and reduce the risk of impurities overflowing. The design of the collection mechanism 4 allows impurities and debris to be effectively collected and stored in the collection trough 45, thereby improving the cleaning effect, preventing impurities from re-adhering to the conveyor belt, and reducing interference with the normal operation of the equipment. The collection trough 45 is 5cm longer than the inclined plate 44, providing extra space for collecting impurities and debris, preventing them from overflowing or accumulating around the facility, reducing environmental pollution and the need for cleaning.

[0060] like Figure 12 As shown, the present invention also provides an automated production equipment for pillow-shaped steamed buns, wherein the automated processing method for pillow-shaped steamed buns includes the following steps:

[0061] S1: First, pour the following ingredients into the dough mixing and lifting machine: flour: 100kg, yeast: 2kg, water: 50kg, salt: 2kg, oil: 5kg;

[0062] S2: The staff puts the mixed ingredients into the automated mixer 1 for uniform mixing. The dough is kneaded automatically by program control to ensure that the dough is fully mixed. The dough is then conveyed to the automated conveyor after passing through the mixer 1.

[0063] S3: The automated conveyor transports the dough to the dough press 5. After being squeezed by the dough press 5, the dough reaches the folding mechanism 2. The folding mechanism 2 opens from the middle position. During the opening process, the folding conveyor 27 squeezes the cleaning mechanism 3. The cleaning mechanism 3 gathers the dough in the collection mechanism 4. Then, the dough is fixed and folded by the telescopic rod 269 on the folding mechanism 2. The telescopic rod 269 retracts, and the dough falls onto the conveyor. Under the control of the program, it is continuously rolled 5-10 times to achieve the ideal dough state and then transported to the synthesis machine.

[0064] S4: The kneaded dough is conveyed to the combining machine, and then rolled into 5-8 layers by the rolling machine 6. Then it is cut into pillow-shaped buns by CNC knife with a cutting length of 20cm. The rolling knife cuts the pillow-shaped buns into shape and transports them to the automatic plating machine. The automatic plating machine picks up 4 buns at the same time and places them on the plating plate.

[0065] S5: Transfer the pillow-shaped steamed buns on the plate to the automatic fermentation chamber. Set the temperature in the fermentation chamber to 30-35℃ and the fermentation time to 3-4 hours. Place the shaped pillow-shaped steamed buns into the automatic baking oven and set the temperature to 40-60℃ for 300-360 minutes for automatic baking.

[0066] S6: The baked pillow-shaped steamed buns are fed into a cooling device via an automated conveyor belt to cool to a suitable temperature, and then automatically packaged by an automated packaging machine, placing the pillow-shaped steamed buns into appropriate packaging boxes or bags.

[0067] In operation, the dough press 5 compresses the dough via the transmission belt 21. The dough enters the folding mechanism 2 from above the dough press 5. The transmission component 26 of the folding mechanism 2 begins to rotate, first moving the folding belt 27 backward. When the slide rail on the transmission component 26 reaches its end, the folding belt 27 compresses the dough. The compressed dough passes through the raised belt on the folding mechanism 2, and the rotation of the raised belt transfers the dough to the recessed belt. When the dough reaches the center point, the raised belt stops rotating, and then the folding belt 27 begins to fold inward. During the folding process, the raised belt compresses the recovery airbag 32, causing gas to be blown through the exhaust column 34 and exhaust hole 36 into the dough and flour on the partition 41, collection plate 42, and conveyor plate 43 inside the collection mechanism 4 for collection. Subsequently, the telescopic rod 269 fixes the dough, suspending it vertically. Due to gravity, the dough folds inward. When the folding track 27 is vertical, the telescopic rod 269 retracts inward, sliding the dough onto the drive track 21. After the folding mechanism 2 completes the folding, the air spring 33 quickly returns the recovery airbag 32 to its original state so as not to affect the next extrusion. This process is repeated 5-10 times by the repeated rotation of the drive track 21.

[0068] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. An automated production equipment for pillow-shaped steamed buns, comprising a mixer (1), a folding mechanism (2), a cleaning mechanism (3), a collecting mechanism (4), a dough press (5), a roll-up machine (6), and a cutter (7), characterized in that; The folding mechanism (2) is fixedly installed on the left side of the mixer (1). The folding mechanism (2) folds the dough coming out of the dough press (5) by tilting the track inward. The cleaning mechanism (3) is fixedly installed in the middle of the folding mechanism (2). The cleaning mechanism (3) squeezes the air bladder inside the cleaning mechanism (3) when the folding mechanism (2) is folded. The collecting mechanism (4) is fixedly installed below the cleaning mechanism (3). The dough press (5) is fixedly installed on the left side of the collecting mechanism (4). The rolling machine (6) is fixedly installed on the left side of the dough press (5). The cutting machine (7) is fixedly installed on the left side of the rolling machine (6).

2. The automated production equipment for pillow-shaped steamed buns according to claim 1, characterized in that: The folding mechanism (2) includes a transmission track (21), fixed columns (22), support columns (23), fixing holes (24), a motor (25), a transmission assembly (26), a folding track (27), and a fixed slide rail (28). The transmission track (21) is fixedly installed on the right side of the noodle press (5). One side of each of the four fixed columns (22) is fixedly installed on the side of the transmission track (21). The diameter of the fixed column (22) is 2 / 3 the height of the transmission track (21). The other side of each fixed column (22) is fixedly installed with a support column (23). The height ratio to the length of the transmission track (21) is 1:

2. The support column (23) has a fixing hole (24). The motor (25) is fixedly installed inside the fixing hole (24). The transmission assembly (26) is fixedly installed at one end of the motor (25). The folding track (27) is fixedly installed between the transmission assembly (26) and the transmission assembly (27). The length of the folding track (27) is equal to the length of the transmission track (21). The fixed slide rail (28) is provided on the side of the folding track (27). The fixed slide rail (28) is designed with a semi-circular groove.

3. The automated production equipment for pillow-shaped steamed buns according to claim 2, characterized in that: The transmission assembly (26) includes a transmission shaft (261), a drive gear (262), a driven gear (263), a moving rack (264), a sliding cylinder (265), a fixed plate (266), a fixed rack (267), a spring plate (268), and a telescopic rod (269). One end of the transmission shaft (261) is fixedly mounted on the motor (25). The drive gear (262) is fixedly mounted on the transmission shaft (261). The drive gear (262) is designed to be fan-shaped. The driven gear (263) is fixedly mounted on the other side of the transmission shaft (261). The diameter ratio of the driven gear (263) to the drive gear (262) is 1 / 2. The moving rack (264) is fixedly mounted directly below the driven gear (263). The moving rack (264) is fixedly mounted on the side of the folding track (27) at the lower middle. The sliding cylinder (265) is fixedly installed inside the moving rack (263). A ring is installed on the sliding cylinder (265). The diameter of the sliding cylinder (265) is the same as the width of the fixed slide rail (28). The ring on the sliding cylinder (265) corresponds one-to-one with the groove on the fixed slide rail (28). The fixed plate (266) is fixedly installed at one end of the driven gear (263). The fixed rack (267) is fixedly installed on the fixed plate (266). The height ratio of the fixed plate (266) to the fixed rack (267) is 2 / 3. The fixed rack (267) and the driving gear (262) are kept at a horizontal position. The spring plate (268) is fixedly installed on the right side of the fixed rack (267). A telescopic spring is installed on the spring plate (268). The telescopic rod (269) is fixedly installed at the other end of the spring plate (268).

4. The automated production equipment for pillow-shaped steamed buns according to claim 3, characterized in that: The folding track (27) includes a conveyor track (271), a conveying hole (272), a transmission cylinder (273), an air outlet column (274), an air outlet (275), a sliding plate (276), and a fixed cylinder. The conveyor track (271) is fixedly installed between the sliding cylinders (265). The conveyor track (271) has the conveying hole (272) on it. The transmission cylinder (273) is fixedly installed inside the conveying hole (272). The air outlet column (274) is opened inside the transmission cylinder (273). The diameter of the column (274) is 2 / 3 the diameter of the transmission cylinder (273). The transmission cylinder (273) has an air outlet (275) with a diameter twice that of the conveying hole (272). The slide plate (276) is fixedly installed in the middle of the conveying track (271). A rectangular gap of 3-5cm is opened between the slide plates (276). The fixing cylinder is fixedly installed below the slide plate (276) with a diameter equal to that of the high end of the conveying track (271).

5. The automated production equipment for pillow-shaped steamed buns according to claim 4, characterized in that: The cleaning mechanism (3) includes a baffle (31), a recovery airbag (32), an airbag spring (33), an exhaust column (34), a cleaning hole (35), and an exhaust hole (36). The baffle (31) is fixedly installed at 2 / 3 of the position of the fixed column (22). The recovery airbag (32) is fixedly installed on the right side of the baffle (31). The width of the recovery airbag (32) is the same as the width of the fixed column (22). The recovery airbag (32) is triangular in shape and is made of plastic. The air spring (33) is fixedly installed between the recovery airbags (32), and the exhaust column (34) is fixedly installed inside the fixed column (22). The exhaust column (34) is L-shaped. The exhaust column (34) has a cleaning hole (35) at the horizontal position of the track. The opening direction of the cleaning hole (35) is at an angle of 60° with the track. The exhaust hole (36) is opened below the exhaust column (34). The diameter ratio of the exhaust hole (36) to the diameter of the exhaust column (34) is 2:

1.

6. The automated production equipment for pillow-shaped steamed buns according to claim 5, characterized in that: The collecting mechanism (4) includes a partition (41), a collecting plate (42), a conveying plate (43), an inclined plate (44), and a collecting trough (45). The partition (41) is fixedly installed at both ends of the transmission track (21). The collecting plate (42) is fixedly installed at the front end of the partition (41). The collecting plate (42) and the partition (41) are inclined inward at 40°-70°. The conveying plate (43) is fixedly installed at the rear end of the partition (41). The inclined plate (44) is fixedly installed at the other end of the conveying plate (43). The inclined plate (44) and the conveying plate (43) are inclined inward at 60°-80°. The collecting trough (45) is fixedly installed below the other end of the inclined plate (44). The length of the collecting trough (45) is 4-8 cm longer than the length of the inclined plate (44).

7. An automated processing technology for pillow-shaped steamed buns, characterized in that: The process employs an automated pillow-shaped steamed bun production equipment as described in any one of claims 1 to 6, and the automated pillow-shaped steamed bun processing method includes the following steps: S1: First, pour the following ingredients into the dough mixing and lifting machine: flour: 100kg, yeast: 2kg, water: 50kg, salt: 2kg, oil: 5kg; S2: The staff sends the mixed raw materials from the dough mixing and lifting machine into the automated mixer (1) for uniform mixing. The dough is automatically kneaded by program control to ensure that the dough is fully mixed. The dough is then conveyed to the automated conveyor after passing through the mixer (1). S3: The automated conveyor transports the dough to the dough press (5). After being squeezed by the dough press (5), the dough reaches the folding mechanism (2). The folding mechanism (2) opens from the middle position. During the opening process, the folding conveyor (27) squeezes the cleaning mechanism (3). The cleaning mechanism (3) gathers the dough in its collection mechanism (4). Then, the dough is fixed and folded by the telescopic rod (269) on the folding mechanism (2). The telescopic rod (269) retracts and the dough falls onto the conveyor. It is continuously rolled 5-10 times under the control of the program to achieve the ideal dough state and then the dough is transported to the synthesizer. S4: The kneaded dough is conveyed to the synthesis machine, and the dough is rolled into 5-8 layers by the rolling machine (6). Then it is cut into pillow buns by CNC knife with a cutting length of 20cm. The rolling knife cuts the pillow buns into shape and transports them to the automatic plating machine. The automatic plating machine picks up 4 buns at the same time and places them on the plating plate. S5: Transfer the pillow-shaped steamed buns on the plate to the automatic fermentation chamber. Set the temperature in the fermentation chamber to 30-35℃ and the fermentation time to 3-4 hours. Place the shaped pillow-shaped steamed buns into the automatic baking oven and set the temperature to 40-60℃ for 300-360 minutes for automatic baking. S6: The baked pillow-shaped steamed buns are fed into a cooling device via an automated conveyor belt to cool to a suitable temperature, and then automatically packaged by an automated packaging machine, placing the pillow-shaped steamed buns into appropriate packaging boxes or bags.

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