一种蛋糕面糊定量分配用旋转式换向阀
By integrating a rotary reversing valve with quantitative feeding, pressure defoaming, and steering mechanisms, the problem of air bubbles in batter delivery and the challenge of multi-station docking are solved, achieving uniform batter filling and equipment simplification, and improving the quality and hygiene standards of finished cakes.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JINLEZI (FUJIAN) FOOD TECHNOLOGY CO LTD
- Filing Date
- 2026-06-18
- Publication Date
- 2026-07-17
AI Technical Summary
Existing rotary reversing valves are prone to generating air bubbles during batter conveying, and fixed discharge ports are difficult to flexibly connect with multi-station filling molds, resulting in uneven cake texture and high equipment complexity.
A rotary reversing valve was designed, integrating a quantitative feeding mechanism, a pressure defoaming mechanism, and a steering mechanism at the outlet end. It achieves flexible docking through a rotating packing coil and a sealing rotating component, and uses an electric piston pusher and an annular channel for defoaming, combined with a gravity collection component to clean the residue.
It effectively inhibits the aggregation of air bubbles in the batter, improves filling uniformity and finished product quality, reduces equipment complexity and leakage risk, and meets food-grade hygiene standards.
Smart Images
Figure CN122407841A_ABST