A pasta making device

Abstract

This invention provides a noodle-making device, belonging to the technical field of food processing equipment. The device includes a processing chamber, a noodle-feeding component, a noodle-making component, and a noodle-cooking component. The noodle-making component consists of a cutting cylinder, a pressure plate, and a forming component with multiple forming zones. The cutting cylinder cuts a fixed quantity of dough, the pressure plate squeezes the dough, and cuts it with a flexible pad, achieving precise single-serving output. The noodle-feeding component supplies noodles as needed via a conveyor auger. The noodle-cooking component features a closed cooking pipeline, a circulating hot water system, and multiple steam supply points. After extrusion, the noodles directly enter the pipeline for cooking and output. This invention overcomes the problem of inconsistent weight output in traditional noodle machines, resulting in stable output weight, a compact structure, concentrated cooking heat, significant energy savings, and a high degree of automation.

Description

Technical Field

[0001] This invention relates to the field of pasta processing equipment technology, specifically to a pasta making apparatus. Background Technology

[0002] Currently, most noodle-making machines on the market (used to process strip-shaped staple foods such as rice noodles and rice vermicelli) generally adopt a screw auger continuous extrusion conveying method, which forces raw materials such as dough or rice paste into the forming die head, and extrudes them into continuous strip-shaped finished products. However, this conveying structure has an inherent defect when the equipment discharges material in an intermittent manner (i.e., the cycle of extrusion-stop-re-extrusion): after each time the screw stops rotating, the material at the die head outlet is still in a compressed state and continues to bear the static pressure transmitted by the screw cavity, which causes the density of the material at the outlet to increase significantly compared with steady-state conveying. When the screw starts again to continue extrusion, the weight of the material extruded per unit time fluctuates because the density of the material at the outlet section has changed, resulting in inconsistent actual weight of each batch of finished products. This defect means that existing noodle-making machines can only adopt a continuous operation mode of "processing an entire dough before stopping", and cannot start and stop at any time according to demand and ensure the consistency of the weight of each batch of products.

[0003] Therefore, existing technologies need further development. Summary of the Invention

[0004] The purpose of this invention is to overcome the aforementioned technical deficiencies and provide a pasta-making apparatus to solve the problem in related technologies where, when the equipment discharges material intermittently, the material at the die outlet remains compressed after each screw stop rotating, continuously bearing the static pressure transmitted by the screw cavity, resulting in a significantly increased density of the material at the outlet compared to steady-state conveying. When the screw restarts and continues extrusion, the weight of the extruded material per unit time fluctuates due to the change in material density at the outlet section, causing inconsistencies in the actual gram weight of each batch of finished products.

[0005] To achieve the above technical objectives, the present invention adopts the following technical solution: a pasta making apparatus is provided, comprising: a processing chamber, the bottom of which has a dough outlet; a dough feeding assembly for conveying dough into the processing chamber; and a dough forming assembly, which is movably disposed in the processing chamber in a vertical direction, the dough forming assembly including a cutting section and a pressing section; the cutting section is used to cut sub-dough pieces from the dough conveyed by the dough feeding assembly; and the pressing section is movably disposed inside the cutting section for extruding the sub-dough pieces from the dough outlet to form strip-shaped staple food.

[0006] Furthermore, the cutting section includes a cutting cylinder movably arranged in a vertical direction. The cutting cylinder is used to cut a portion of the dough conveyed by the dough feeding component when it moves downward, and to confine the cut sub-dough within its inner cavity. The pressing section includes a pressing plate and a forming component. The pressing plate is movably arranged in a vertical direction inside the cutting cylinder. The forming component is located at the bottom of the processing chamber and below the cutting cylinder. The forming component has a forming area corresponding to the dough outlet. The pressing plate is used to extrude the dough in the cutting cylinder from the forming area when it moves downward to form a strip-shaped staple food.

[0007] Furthermore, the molded part is provided with multiple molding zones of different specifications, and the molded part can be movably set so that any molding zone can be aligned with the noodle outlet and the cutting cylinder.

[0008] Furthermore, the pressing surface also includes at least two limiting members, each of which is fixedly installed at the bottom of the processing chamber, and the limiting members together form a limiting space, within which the molded part is movably installed.

[0009] Furthermore, the cutting cylinder has multiple preset stopping positions spaced apart in the vertical direction. The cutting cylinder is configured to stop at any preset stopping position so that the weight of the sub-dough entering the cutting cylinder can be controlled by adjusting the distance between the cutting cylinder and the forming part. The cutting cylinder and the pressure plate are also configured to rise synchronously so that a feeding gap for the dough feeding assembly to supplement the dough is formed between the lower end of the cutting cylinder and the forming part.

[0010] Furthermore, the pressing surface also includes a flexible pad, which is fixedly installed on the lower surface of the pressure plate.

[0011] Furthermore, the dough feeding assembly includes: a dough feeding bin, which is connected to the processing bin and is used to store dough; a conveying auger, which is rotatably disposed in the processing bin and is used to convey dough into the processing bin; and a third drive member, the drive end of which is drivenly connected to the conveying auger to drive the conveying auger to rotate.

[0012] Furthermore, it also includes a noodle cooking assembly, which includes: a water tank for providing hot water; and a noodle cooking pipeline, the inlet of which is connected to the water tank, and the noodle inlet and outlet of which are correspondingly arranged to receive the strip-shaped staple food extruded from the forming area, and to cook and carry out the strip-shaped staple food using flowing hot water.

[0013] Furthermore, the noodle cooking assembly also includes at least one steam supply point, which is located on the side wall of the noodle cooking pipeline and is used to replenish the noodle cooking pipeline with hot steam.

[0014] Furthermore, the noodle cooking component also includes a controller, which is used to acquire the specification information of the strip-shaped staple food to be made, and to control the number of times steam is replenished at the steam replenishment point according to the specification information.

[0015] Beneficial effects: 1. The vertical coaxial structure, which cuts a fixed amount of dough into a dough ball using a cutting cylinder and extrudes it into shape using a pressure plate, enables precise control of the dough ball volume and intermittent single-serving quantitative extrusion. This completely overcomes the weight fluctuation defects caused by changes in material density when the traditional screw auger starts and stops, allowing the equipment to start and stop at any time and ensure the consistency of the weight of each serving of staple food, thus meeting the requirements for precise on-demand production.

[0016] 2. By integrating the pressing plate with the flexible pad cutting function, the elastic deformation of the flexible pad at the end of the extrusion stroke is used to complete the final extrusion and cutting of the strip-shaped staple food, eliminating the need for an additional cutting mechanism, simplifying the structure, and the chamfer of the outlet, in conjunction with the flexible pad, protects the pad and extends its service life; at the same time, the forming part can move and switch between various specifications and sealing areas, and automatic switching is achieved with the fourth drive component, which is convenient and flexible, improving the automation level and specification adaptability of the equipment.

[0017] 3. By directly connecting the dough-making components to the closed noodle-cooking pipeline, the cooking process is completed within the pipeline using flowing hot water and multi-stage steam supply. The heat is concentrated and the loss is minimal. Steam is added as needed to avoid continuous high-heat heating. Hot water is recycled and reused. Compared with the traditional open-pot noodle-cooking method, energy and water consumption are significantly reduced. At the same time, fully automatic, efficient and continuous production from dough to cooked food is achieved. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the overall structure of the pasta making device used in an embodiment of the present invention; Figure 2 This is a first-view schematic diagram of the pasta-making device used in an embodiment of the present invention; Figure 3 This is a second-view schematic diagram of the pasta-making device used in an embodiment of the present invention; Figure 4 This is a cross-sectional schematic diagram of the pasta-making apparatus used in an embodiment of the present invention.

[0019] The above figures include the following reference numerals: 1. Processing bin; 2. Noodle feeding assembly; 3. Noodle forming assembly; 4. Cutting section; 5. Pressing section; 6. Cutting cylinder; 7. Press plate; 8. Forming component; 9. Forming area; 10. Limiting component; 11. Sealing area; 12. Second drive component; 13. Flexible pad; 14. Annular plate; 15. First drive component; 16. Gantry frame; 17. Conveying auger; 18. Third drive component; 19. Fourth drive component; 20. Mounting frame; 21. Cylindrical processing area; 22. Noodle feeding bin; 23. Bearing plate; 24. Noodle cooking assembly; 25. Water tank; 26. Noodle cooking pipeline; 27. Noodle outlet pipeline; 28. Circulation assembly; 29. ​​Temporary storage box; 30. Circulation pump; 31. Steam supply point. Detailed Implementation

[0020] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0021] According to an embodiment of the present invention, a pasta-making apparatus is provided. Please refer to [link / reference]. Figures 1 to 4 The system includes: a processing chamber 1, with a dough outlet at the bottom; a dough feeding assembly 2, used to convey dough to the area above the dough outlet; and a dough forming assembly 3, which is movably disposed within the processing chamber 1 in a vertical direction. The dough forming assembly 3 includes a cutting section 4 and a pressing section 5. The cutting section 4 is used to cut sub-dough pieces from the dough conveyed by the dough feeding assembly 2. The pressing section 5 is movably disposed inside the cutting section 4 and is used to extrude the sub-dough pieces inside the cutting section 4 from the dough outlet to form strip-shaped staple food.

[0022] By adopting the above technical solution, the dough is continuously or intermittently conveyed to the top of the outlet by the dough feeding component 2. Then, the cutting section 4 cuts out a fixed amount of dough from the large dough, and finally the pressing section 5 extrudes the dough into strips of staple food from the outlet. This solution replaces the traditional continuous operation mode of directly extruding to the die head by cutting out a fixed amount of dough and then extruding it into shape. The volume and weight of each piece of dough cut out are determined by the downward position of the cutting section 4 and the extrusion volume of the pressing section 5, and are not affected by the fluctuation of material density when the dough feeding component 2 starts and stops. This achieves the consistency of the weight of each strip of staple food under intermittent start-stop conditions, and completely overcomes the inherent defects of traditional pasta machines that cause changes in the density of the outlet material and fluctuations in the output weight due to the shutdown and restart. This allows the equipment to start and stop at any time according to needs and ensures the stability of the weight of each batch of products.

[0023] Specifically, the cutting section 4 cuts a sub-dough piece from the dough conveyed by the dough feeding component 2. The cutting section 4 mechanically separates a portion of the dough from the whole dough and seals it in its inner cavity through vertical movement, thus achieving physical quantification.

[0024] It should be noted that the dough is made by mixing powdered products with water, and the powdered products include, but are not limited to, at least one of flour, rice flour, and starch; the strip-shaped staple food refers to strip-shaped foods, including but not limited to noodles, rice noodles, etc., formed by extrusion.

[0025] Please refer to Figure 3 and Figure 4The cutting section 4 includes a cutting cylinder 6 that is movably arranged in the vertical direction. The cutting cylinder 6 is used to cut a portion of the dough conveyed by the dough feeding component 2 when it moves downward, and to confine the cut dough portion in its inner cavity. The pressing section 5 includes a pressing plate 7 and a forming component 8. The pressing plate 7 is movably arranged in the cutting cylinder 6 in the vertical direction. The forming component 8 is arranged at the bottom of the processing chamber 1 and below the cutting cylinder 6. The forming component 8 is provided with a forming area 9 corresponding to the dough outlet. The pressing plate 7 is used to squeeze the dough in the cutting cylinder 6 from the forming area 9 when it moves downward to form a strip-shaped staple food.

[0026] By adopting the above technical solution, the cutting section 4 is set as a vertically moving cutting cylinder 6, and the inner cavity of the cutting cylinder 6 serves as a quantitative volumetric cavity for the sub-dough. The pressure plate 7 of the pressing section 5 moves downward within the cutting cylinder 6, extruding the sub-dough from the forming area 9 of the forming part 8 into strips. This vertically coaxial cutting-pressing structure allows cutting and extrusion to be completed sequentially within the same cylindrical channel. The sub-dough is directly extruded and formed within the closed cutting cylinder 6 without any additional conveying or transfer links. The material volume is precisely controlled, and there is no density change throughout the entire process from cutting to forming and discharge, ensuring consistent weight for each portion of sub-dough, thereby achieving intermittent, precise quantitative output.

[0027] Specifically, a cylindrical processing area 21 is provided on the processing chamber 1, and the cutting cylinder 6 slides in conjunction with the cylindrical processing area 21.

[0028] By adopting the above technical solution, a cylindrical processing area 21 is set on the processing chamber 1 and slidably cooperates with the cutting cylinder 6, providing a precise cylindrical guide for the lifting and lowering of the cutting cylinder 6, ensuring the coaxiality of the cutting cylinder 6 with the forming part 8 and the pressure plate 7, making the extrusion and cutting actions smooth and without sway, and improving the quantitative accuracy and forming quality of the dough.

[0029] Furthermore, a ring-shaped cutter is provided at the bottom of the cutting cylinder 6.

[0030] By adopting the above technical solution, and by setting a ring cutter at the bottom of the cutting cylinder 6, when the cutting cylinder 6 is pressed down, the ring cutter first contacts the dough, and the sharp blade concentrates the shearing force to cleanly and neatly separate the sub-dough from the main dough, resulting in a neat cut and avoiding irregularities and weight deviations in the dough caused by tearing.

[0031] Furthermore, the pressing surface 5 also includes a second driving member 12, which is fixedly installed on the processing chamber 1. The driving end of the second driving member 12 is driven to connect with the pressure plate 7 to drive the pressure plate 7 to move in the vertical direction.

[0032] By adopting the above technical solution, by setting an independent second driving component 12 to drive the pressure plate 7, the movement speed, pressure and stroke of the pressure plate 7 can be precisely controlled independently of the cutting cylinder 6. The extrusion parameters can be flexibly adjusted according to different dough characteristics and forming specifications, and the action is linked with the movement of the cutting cylinder 6 to realize the automated cycle of cutting-extrusion-cutting.

[0033] Specifically, the second drive unit 12 can be an electric push rod, a pneumatic cylinder, or a hydraulic cylinder, and is coordinated and controlled by a controller.

[0034] Please refer to Figure 2 The molding part 8 is provided with multiple molding areas 9 of different specifications. The molding part 8 can be movably set so that any molding area 9 can be aligned with the noodle outlet and the cutting cylinder 6.

[0035] By adopting the above technical solution, by setting multiple forming areas 9 with different apertures or shapes on the forming part 8, and by making the forming part 8 able to be moved and switched, the operator only needs to move the forming part 8 to quickly change the forming specifications of the strip staple food, without having to disassemble and replace the entire mold head, which improves the convenience and efficiency of specification switching and meets the production needs of multiple varieties of staple food.

[0036] Please refer to Figure 2 The pressing surface 5 also includes at least two limiting members 10, each of which is fixedly installed at the bottom of the processing chamber 1. The limiting members 10 together form a limiting space, and the molded part 8 is movably installed in the limiting space.

[0037] By adopting the above technical solution, the limiting member 10 forms a guiding and limiting space, and the forming member 8 is constrained within the limiting space during switching and movement, so as not to fall out or wobble, ensuring the alignment accuracy between each forming area 9 and the outlet. At the same time, the fit gap between the limiting member 10 and the forming member 8 can be designed to ensure smooth sliding without loosening, thereby improving the stability of switching and the repeatability of positioning accuracy.

[0038] Furthermore, the molding part 8 is also provided with a sealing area 11 to seal the outlet during the dough feeding process of the dough feeding assembly 2.

[0039] By adopting the above technical solution, by setting a sealing area 11 on the molding part 8, during the non-molding stage (such as when the dough feeding component 2 pushes the dough to the bottom of the cutting cylinder 6), the sealing area 11 can be switched to the dough outlet to seal the dough outlet, prevent the dough from accidentally overflowing or dripping from the dough outlet, ensure that the material flows in an orderly manner in the processing chamber 1, and at the same time maintain the stability of the pressure environment inside the processing chamber 1.

[0040] Furthermore, it also includes a fourth drive unit 19, which is mounted on the processing chamber 1 and is driven to connect with the molding part 8 to switch between the sealing area 11 and the molding areas 9 of different sizes.

[0041] By adopting the above technical solution, the forming part 8 is moved and switched by the fourth driving component 19, realizing the automatic switching between the forming area 9 and the sealing area 11. No manual operation is required, the switching speed is fast and the positioning is accurate. It can also be linked with other driving components and incorporated into the program control of the controller to realize fully automatic specification conversion and automatic sealing of the outlet, thereby improving the automation level of the equipment.

[0042] Optionally, the forming component 8 can be a rotating disk, which is rotatably disposed at the bottom of the processing chamber 1. Each forming area 9 and sealing area 11 is spaced apart along the circumference of the rotating disk. The rotating disk is driven and connected by a fourth driving component 19. At this time, the fourth driving component 19 can be a stepper motor and is electrically connected to the controller. The controller controls the stepper motor to rotate, thereby controlling the rotating disk to rotate, so as to switch between each forming area 9 and sealing area 11.

[0043] Furthermore, it also includes a mounting bracket 20, which is fixedly installed on the processing chamber 1. The mounting end of the fourth drive component 19 is fixedly connected to the mounting bracket 20. The mounting bracket 20 provides a stable mounting reference for the fourth drive component 19, ensuring the coaxiality and positional accuracy of the transmission between the fourth drive component 19 and the forming part 8, and reducing the risk of incomplete switching or jamming caused by unstable installation.

[0044] Furthermore, the cutting cylinder 6 has multiple preset stopping positions spaced apart in the vertical direction. The cutting cylinder 6 is configured to stop at any preset stopping position so that the weight of the sub-dough entering the cutting cylinder 6 can be controlled by adjusting the distance between the cutting cylinder 6 and the forming part 8. The cutting cylinder 6 and the pressure plate 7 are also configured to rise synchronously so that a feeding gap for the dough feeding assembly 2 to supplement the dough is formed between the lower end of the cutting cylinder 6 and the forming part 8.

[0045] By adopting the above technical solution, the effective volume of the inner cavity of the cutting cylinder 6 can be changed by setting different stopping positions of the cutting cylinder 6, thereby accurately controlling the weight of each piece of dough cut to meet different quantity requirements. At the same time, the cutting cylinder 6 and the pressure plate 7 can rise synchronously, forming a feeding gap between the lower end and the forming part 8. The dough feeding component 2 pushes the new dough into the gap to prepare for the next cut. This adjustable volume quantitative method can flexibly adjust the output weight without changing any parts. Moreover, the synchronous linkage of the cutting cylinder and the pressure plate ensures the continuity of feeding and cutting, further improving the weight consistency and operational flexibility of intermittent output.

[0046] Please refer to Figure 4The pressing surface 5 also includes a flexible pad 13, which is fixedly installed on the lower surface of the pressing plate 7.

[0047] By adopting the above technical solution, by installing a flexible pad 13 on the lower surface of the pressure plate 7, when the pressure plate 7 is pressed down to the lower limit position, the flexible pad 13 is pressed tightly against the upper surface of the forming part 8. Its elastic deformation completely squeezes out the dough remaining in the forming area 9, and uses the extrusion force during pressing to finally cut the noodles, so that the formed strip staple food is cleanly separated from the forming part 8. There is no need to set up an additional cutting mechanism, which simplifies the structure.

[0048] Specifically, the flexible pad 13 can be made of food-grade silicone.

[0049] Furthermore, the outlet is chamfered to prevent damage to the flexible pad 13.

[0050] By adopting the above technical solution, the sharp edges are eliminated by chamfering the outlet. When the flexible pad 13 is pressed into the outlet to complete the cutting, the chamfer guides the flexible pad 13 to smoothly enter and exit, avoiding sharp metal edges from cutting or tearing the flexible pad 13 and extending the service life of the flexible pad 13.

[0051] Furthermore, the ring cutter is adapted to the chamfer on the noodle outlet.

[0052] By adopting the above technical solution, the shape of the ring cutter's blade is adapted to the chamfer of the dough outlet. When the cutting cylinder 6 cuts to the bottom, the ring cutter and the chamfered surface form a good shearing fit, ensuring that the dough is completely separated. At the same time, it avoids hard interference between the cutter and the chamfered surface, protecting the cutter and the forming part 8.

[0053] Furthermore, the cutting section 4 also includes: an annular plate 14, which is fixedly sleeved on the cutting cylinder 6; and a first driving member 15, which is fixedly installed on the processing chamber 1. The driving end of the first driving member 15 is drivenly connected to the annular plate 14 to drive the cutting cylinder 6 to move in the vertical direction.

[0054] By adopting the above technical solution, the driving force of the first driving component 15 is evenly transmitted to the circumference of the cutting cylinder 6 through the annular plate 14, so that the cutting cylinder 6 is subjected to uniform force during the lifting process, and the movement is stable and does not tilt, thus ensuring the verticality of the cutting action and the accuracy of the weight of the dough. The first driving component 15 can be selected from the same type of driving element as the second driving component 12, which is convenient for linkage control.

[0055] Furthermore, it also includes a gantry frame 16, which is fixedly installed on the top of the processing chamber 1, and the first drive unit 15 and the second drive unit 12 are both fixedly installed on the gantry frame 16.

[0056] By adopting the above technical solution, by setting the gantry frame 16 as the common mounting base for the first drive component 15 and the second drive component 12, a stable and precise relative position is provided for the first drive component 15 and the second drive component 12, ensuring that the cutting cylinder 6 and the pressure plate 7 are coaxial, so that the lifting and lowering movements of the two do not interfere with each other and are precisely coordinated, which also facilitates overall assembly and maintenance.

[0057] Please refer to Figure 3 and Figure 4 The dough feeding assembly 2 includes: a dough feeding bin 22, which is connected to the processing bin 1 and is used to store dough; a conveying auger 17, which is rotatably disposed in the processing bin 1 and is used to convey the dough into the feeding gap; and a third driving member 18, the driving end of which is drivenly connected to the conveying auger 17 to drive the conveying auger 17 to rotate.

[0058] By adopting the above technical solution, the dough is stored in the dough feeding bin 22 and driven by the third drive unit 18 to rotate the conveying auger 17, which continuously and evenly conveys the dough to the feeding gap below the cutting cylinder 6. The rotation of the conveying auger 17 can be linked with the action of the cutting cylinder 6 and the pressure plate 7 under the coordination of the controller. It pushes the material when the feeding gap is open and stops or slows down when cutting and pressing, so as to achieve on-demand feeding and avoid excessive accumulation of materials in the processing bin 1 or insufficient feeding, and further ensure that the amount of dough cut each time is consistent.

[0059] Specifically, the third drive unit 18 can be a variable frequency motor, which is electrically connected to the controller via a cable.

[0060] Furthermore, it also includes a support plate 23, which is fixedly installed on one side of the processing chamber 1, and the dough feeding chamber 22 is installed on the support plate 23.

[0061] By adopting the above technical solution, the dough feeding bin 22 is stably installed on one side of the processing bin 1 by the bearing plate 23, so that the entire feeding part and the dough making part are integrated into one, with a compact structure, and the accuracy of the relative position between the dough feeding bin 22 and the processing bin 1 is guaranteed.

[0062] Please refer to Figure 1 It also includes a noodle cooking assembly 24, which includes: a water tank 25 for providing hot water; and a noodle cooking pipe 26, the inlet of which is connected to the water tank 25. The noodle inlet and outlet of the noodle cooking pipe 26 are correspondingly arranged to receive the strip-shaped staple food extruded from the forming area 9, and to cook and carry out the strip-shaped staple food using flowing hot water.

[0063] By adopting the above technical solution, the noodle inlet of the noodle cooking pipe 26 is directly aligned with the noodle outlet. After the strip-shaped staple food is extruded, it immediately enters the closed flow of hot water. The hot water simultaneously completes the cooking and transportation during the pipeline transportation process. Compared with the traditional open pot noodle cooking method, the heat is concentrated inside the pipeline, the hot water and the staple food are in full contact, the heat exchange efficiency is high, the heat loss is small, and the energy consumption required to maintain the water temperature is greatly reduced, which has the effect of energy saving. At the same time, the flowing hot water ensures that the staple food is heated evenly, does not accumulate and stick together, the cooking quality is stable, and there is no need for manual scooping, realizing a fully automatic and seamless connection from forming to cooking.

[0064] Specifically, the water tank 25 is equipped with an electric heating element and a temperature sensor, and the controller maintains a constant water temperature.

[0065] By adopting the above technical solution, through heating with electric heating tubes and feedback from temperature sensors, the controller can accurately maintain a constant water temperature in the water tank 25, ensuring the stability of the hot water temperature for cooking noodles and providing a foundation for stable noodle cooking quality.

[0066] Furthermore, it also includes a noodle outlet pipe 27, which is installed on the noodle cooking pipe 26 and is used to introduce the strip-shaped staple food carried by hot water into an external container.

[0067] By adopting the above technical solution and setting up the outlet pipe 27, the cooked staple food is automatically exported to the external container using the kinetic energy of the water flow, without the need for manual intervention, which improves the efficiency of serving food and avoids the risk of scalding.

[0068] Furthermore, it also includes a circulation component 28, which includes: a temporary storage tank 29, which is connected to the end of the noodle cooking pipe 26 away from the forming area 9, for receiving hot water in the noodle cooking pipe 26; and a circulation pump 30, whose input end is connected to the temporary storage tank 29 and whose output end is connected to the water tank 25, for conveying the hot water in the temporary storage tank 29 to the water tank 25.

[0069] By adopting the above technical solution, hot water flowing out of the end of the noodle cooking pipe 26 is collected through the temporary storage tank 29 and returned to the water tank 25 for recycling via the circulation pump 30. This realizes the recycling of hot water, avoids the waste of heat and water resources caused by continuous discharge of hot water, and further reduces the energy consumption of equipment operation.

[0070] Specifically, a filter screen can be installed in the temporary storage tank 29 to intercept impurities such as flour chips, and the circulating pump 30 is electrically connected to the controller and can automatically start and stop according to the liquid level.

[0071] Please refer to Figure 1 The noodle cooking assembly 24 also includes at least one steam supply point 31, which is located on the side wall of the noodle cooking pipe 26 and is used to supply steam into the noodle cooking pipe 26.

[0072] By adopting the above technical solution, a steam supply point 31 is set on the side wall of the noodle cooking pipe 26. High-temperature steam is supplied to the pipe during the cooking process, and the latent heat of vaporization of the steam is used to instantly heat the noodles. This causes the local water temperature in the pipe to rise rapidly and generate turbulence, enhancing convective heat transfer and ensuring that the center of the noodle is fully cooked. Because the steam supply is a precise point-to-point heat supply, it avoids the extra energy consumption caused by the need for continuous high-heat heating to maintain the water temperature in traditional noodle cooking methods. Steam is supplied on demand, resulting in high heat utilization and greater energy efficiency.

[0073] Furthermore, the noodle cooking component 24 also includes a controller, which is used to acquire the specification information of the strip-shaped staple food to be made, and control the number of times steam is replenished at the steam replenishment point 31 according to the specification information.

[0074] By adopting the above technical solution, the controller automatically controls the number of steam replenishments according to the specification information, providing differentiated heat for staple foods of different specifications, achieving precise cooking, and avoiding energy waste or insufficient cooking caused by uniform heating.

[0075] Specifically, the controller can be a microcontroller or a PLC, and is electrically connected to various sensors, drives, and steam valves.

[0076] Furthermore, there are multiple steam supply points 31, which are spaced apart along the extension direction of the noodle cooking pipeline 26.

[0077] By adopting the above technical solution and setting multiple steam supply points 31 at intervals along the pipeline, heat can be supplied in different sections of the staple food flow path, achieving gradient heating along the process, making the heat distribution more uniform, avoiding local overheating or insufficient subsequent heat caused by concentrated heating at a single point, resulting in higher thermal efficiency, and the supply points at different locations can be opened as needed to flexibly adjust the heating curve.

[0078] Furthermore, the controller is used to determine the number of steam supply points 31 that need to be activated based on the specification information.

[0079] By adopting the above technical solution, the controller automatically calculates the total heat required based on the specification information and decides how many steam supply points 31 to open, avoiding excessive steam supply that would cause energy waste, achieving precise energy supply on demand, and further optimizing energy-saving effects.

[0080] Furthermore, the specifications include at least one of the diameter, shape, or weight of the strip-shaped staple food.

[0081] By adopting the above technical solution, parameters such as diameter, shape, and weight are incorporated into the specification information, enabling the controller to comprehensively judge the volume and heat capacity of the staple food, calculate the required calories more accurately, and ensure that different types of staple foods can achieve the best degree of cooking in the most energy-efficient way.

[0082] Furthermore, it also includes a steam generator connected to the steam supply point 31 for supplying steam to the steam supply point 31.

[0083] By adopting the above technical solution and setting up a dedicated steam generator, a stable and controllable steam source can be provided for each steam supply point 31. The steam supply pipeline of each supply point can be equipped with a solenoid valve that is independently controlled by the controller to achieve precise steam distribution.

[0084] Furthermore, a silencer is installed on the noodle cooking pipe 26 to reduce the noise generated during steam replenishment.

[0085] By adopting the above technical solutions, the silencer can effectively reduce the aerodynamic noise generated when steam is injected into the liquid, and improve the acoustic environment of the equipment operation.

[0086] Specifically, the silencer can be a resistive or reactive silencing structure and is installed on the downstream pipeline of the steam injection port at steam supply point 31.

[0087] Working principle: Before starting the equipment, the operator inputs the specifications of the strip-shaped staple food to be produced through the human-machine interface. After receiving this information, the controller determines parameters such as the stopping height of the cutting cylinder, the specifications of the forming area, and the number of steam supply points to be activated for this operation through an internal lookup program. Subsequently, the controller sends a command to the fourth drive component 19, driving the forming component 8 to move within the limited space enclosed by the limiting component 10, aligning the selected forming area 9 with the noodle outlet. Next, the controller sends a pulse signal to the first drive component 15, driving the annular plate 14 to move the cutting cylinder 6 vertically downward along the cylindrical processing area 21 to the preset stopping position corresponding to the set weight of the sub-dough. The machine stops after the position sensor provides feedback on the arrival signal. At this time, the controller activates the third drive unit 18, driving the conveying auger 17 to rotate and convey the dough in the dough feeding chamber 22 towards the processing chamber 1. Simultaneously, the controller sends synchronization pulses to the first drive unit 15 and the second drive unit 12, causing the cutting cylinder 6 and the pressure plate 7 to rise synchronously at the same speed, forming a feeding gap between the lower end of the cutting cylinder 6 and the forming part 8. The dough is forced into and fills this gap under the thrust of the conveying auger 17. After the controller determines that the feeding is sufficient based on the preset filling time, it immediately sends a reverse command to the first drive unit 15, causing the cutting cylinder 6 to move rapidly downward under the drive of the annular plate 14. The annular cutter at its bottom shears against the forming part 8, cleanly cutting out a piece of dough and sealing it in the inner cavity of the cutting cylinder 6. At the same time, the third drive unit 18 stops or slows down to pause the feeding. After the cutting cylinder 6 is held at the cutting height position, the controller sends a command to the second drive unit 12, driving the pressure plate 7 to move downward independently inside the cutting cylinder 6. The food-grade silicone flexible pad 13, which is fixedly installed on the lower surface of the pressure plate 7, moves downward accordingly, extruding the dough from the forming hole of the forming zone 9 into strips of staple food. When the pressure plate 7 reaches the preset lower limit position, the flexible pad 13 is pressed tightly against the upper surface of the forming unit 8, using its elastic deformation to completely extrude the remaining dough in the forming hole at once, thus completing the final cutting of the noodles. The chamfering treatment of the noodle outlet protects the flexible pad 13 from being cut by sharp edges during the extrusion process. The cut strips of staple food fall into the noodle inlet of the cooking pipe 26, which is directly opposite the noodle outlet, under the action of gravity and extrusion inertia. While the extrusion molding process is underway, the controller has already started the circulation pump 30, ensuring that the hot water in the water tank 25, heated by the electric heating element and maintained at a constant temperature by the temperature sensor, continuously circulates in the noodle cooking pipeline 26. As soon as the noodles enter the pipeline, they are immediately carried away by the flowing hot water and cooked within the closed pipeline. Based on previously acquired specifications, the controller uses an internal algorithm to determine the number of steam supply points 31 that need to be activated, sends activation commands to the solenoid valves on the corresponding pipelines, and starts the steam generator. High-temperature steam is injected into the noodle cooking pipeline 26 from the selected steam supply points 31. This steam injection not only provides precise supplemental heat to the noodles, but the resulting strong turbulence also continuously washes the noodle surface, preventing the noodles from sticking together or between the noodles and the pipeline wall.Because the cooking process takes place within a closed pipeline, heat is highly concentrated with minimal loss. Combined with a point-to-point steam supply strategy, this significantly reduces energy and water consumption compared to the traditional open-pot method of continuously cooking noodles over high heat. Cooked noodles are automatically fed into an external container via the noodle outlet pipe 27. Hot water flowing from the end of the noodle cooking pipe 26 enters a temporary storage tank 29, where it is filtered through an internal filter to remove noodle debris before being returned to the water tank 25 by a circulation pump 30 for recirculation and reheating. After each batch is produced, the controller controls the first drive component 15 and the second drive component 12 to rise and reset synchronously, restoring the feeding gap and automatically initiating a new cycle according to the next production order.

[0088] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of this application described herein can be implemented in sequences other than those illustrated or described herein.

[0089] Optionally, specific examples in this embodiment can refer to the examples described in the above embodiments, and will not be repeated here.

[0090] The sequence numbers of the embodiments in this application are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0091] In the above embodiments of this application, the descriptions of each embodiment have different focuses. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions of other embodiments.

[0092] The above description is only a preferred embodiment of this application. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this application, and these improvements and modifications should also be considered within the scope of protection of this application.

Claims

1. A pasta-making apparatus, characterized in that, include: The processing chamber (1) has an outlet at its bottom; Dough feeding assembly (2), the dough feeding assembly (2) is used to transport dough into the processing chamber (1); A dough-making assembly (3) is movably disposed in the processing chamber (1) in the vertical direction. The dough-making assembly (3) includes a cutting surface (4) and a pressing surface (5). The cutting section (4) is used to cut sub-dough pieces from the dough conveyed by the dough feeding assembly (2); The pressing section (5) is movably disposed inside the cutting section (4) for extruding the dough from the outlet to form a strip-shaped staple food.

2. The pasta-making apparatus according to claim 1, characterized in that, The cutting section (4) includes a cutting cylinder (6) movably arranged in the vertical direction. The cutting cylinder (6) is used to cut a portion of the dough delivered by the dough feeding assembly (2) when it moves downward, and to confine the cut sub-dough in its inner cavity. The pressing section (5) includes a pressing plate (7) and a forming part (8). The pressing plate (7) is movably disposed in the cutting cylinder (6) in the vertical direction. The forming part (8) is disposed at the bottom of the processing chamber (1) and located below the cutting cylinder (6). The forming part (8) is provided with a forming area (9) corresponding to the noodle outlet. The pressing plate (7) is used to squeeze the dough in the cutting cylinder (6) from the forming area (9) when it moves downward to form a strip-shaped staple food.

3. The pasta-making apparatus according to claim 2, characterized in that, The molding part (8) is provided with multiple molding areas (9) of different specifications. The molding part (8) is movably arranged so that any one of the molding areas (9) is aligned with the outlet and the cutting cylinder (6).

4. The pasta-making apparatus according to claim 3, characterized in that, The pressing surface (5) also includes: At least two limiting members (10) are fixedly disposed at the bottom of the processing chamber (1), and the limiting members (10) together form a limiting space, and the molded part (8) is movably disposed within the limiting space.

5. The pasta-making apparatus according to claim 2, characterized in that, The cutting cylinder (6) has a plurality of preset stopping positions spaced apart in the vertical direction. The cutting cylinder (6) is configured to stop at any of the preset stopping positions so that the weight of the sub-dough entering the cutting cylinder (6) can be controlled by adjusting the distance between the cutting cylinder (6) and the forming part (8). The cutting cylinder (6) and the pressure plate (7) are also configured to rise synchronously so that a feeding gap is formed between the lower end of the cutting cylinder (6) and the forming part (8) for the dough feeding assembly (2) to replenish the dough.

6. The pasta-making apparatus according to claim 2, characterized in that, The pressing surface (5) also includes a flexible pad (13), which is fixedly installed on the lower surface of the pressing plate (7).

7. The pasta-making apparatus according to claim 1, characterized in that, The noodle feeding assembly (2) includes: A dough feeding hopper (22) is connected to the processing hopper (1) and is used to store dough. A conveying auger (17) is rotatably disposed within the processing chamber (1) for conveying the dough into the processing chamber (1); The third driving member (18) is connected to the conveying auger (17) by driving the third driving member (18) to drive the conveying auger (17) to rotate.

8. The pasta-making apparatus according to claim 3, characterized in that, It also includes a noodle cooking assembly (24), which includes: Water tank (25), the water tank (25) is used to provide hot water; The noodle cooking pipeline (26) has its inlet connected to the water tank (25). The noodle inlet of the noodle cooking pipeline (26) is correspondingly set to the noodle outlet to receive the strip-shaped staple food extruded from the forming area (9) and cook the strip-shaped staple food with the flowing hot water and bring it out.

9. The pasta-making apparatus according to claim 8, characterized in that, The noodle cooking assembly (24) also includes at least one steam supply point (31), which is located on the side wall of the noodle cooking pipeline (26) and is used to supply hot steam into the noodle cooking pipeline (26).

10. The pasta-making apparatus according to claim 9, characterized in that, The noodle cooking assembly (24) also includes a controller, which is used to acquire the specification information of the strip-shaped staple food to be made, and control the number of times the steam is replenished at the steam replenishment point (31) according to the specification information.

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