Continuous fried and baked food processing equipment

Abstract

The utility model discloses continuous fried and baked food processing equipment which comprises a stirring unit used for fully mixing water and flour to form dough; the dough pressing unit is positioned below the stirring unit and is used for forming a dough cake; the baking unit is used for baking; the baking unit comprises a plurality of conveying structures which are arranged in parallel up and down, any two adjacent conveying structures up and down are a first conveying structure and a second conveying structure, the conveying directions of the first conveying structure and the second conveying structure are opposite, and the feeding end of the second conveying structure is connected with the discharging end of the first conveying structure located on the upper portion; a continuous S-shaped manufacturing path is formed; the conveying structure comprises a plurality of groups of heating rollers which are arranged along a making path, and the heating rollers positioned on the same conveying structure synchronously roll so as to bake and convey the flour cakes; an oil guide groove is formed in the outer wall face of the heating roller, and drainage grooves formed in the positions, corresponding to the two ends of the oil guide groove, of the heating roller are formed in the radial direction of the heating roller. And the pancake is prevented from being burnt.

Description

Technical Field

[0001] The utility model relates to the field of food processing equipment, and more specifically, to a continuous frying and baking food processing equipment. Background Art

[0002] The dietary habit in the north is mainly based on pasta. Among the common pasta, pancakes are especially popular among the people for their unique taste and rich flavor. The traditional way of making pancakes is to roll the dough into thin sheets with a rolling pin after making the dough, and then use tools such as frying pans to bake them individually. The baking temperature needs to be precisely controlled manually, and the production efficiency is low. The existing automatic processing equipment generally heats the pancake blank by setting heating components such as electric heating wires or heating tubes under the conveyor plate or conveyor belt. During the baking process, the pancake blank is in contact with the conveyor plate or conveyor belt for a long time. Due to the parameters such as conveying speed, temperature, and path length, the surface of the pancake blank cannot be intermittently cooled, resulting in the surface of the pancake blank being burnt due to excessive baking. Utility Model Content

[0003] In view of the above problems, one object of the present invention is to provide a continuous frying and pan-frying food processing equipment.

[0004] In order to achieve the above purpose, the utility model adopts the following technical solutions:

[0005] A continuous frying and baking food processing equipment, comprising:

[0006] A mixing unit for thoroughly mixing water and flour to form dough;

[0007] a dough pressing unit, located below the stirring unit, for pressing the dough to form a dough cake; and

[0008] A baking unit, used for baking the dough;

[0009] The baking unit comprises a plurality of conveying structures arranged in parallel vertically, any two conveying structures adjacent to each other vertically are respectively a first conveying structure and a second conveying structure, and the conveying directions of the first conveying structure and the second conveying structure are opposite, and the feeding end of the second conveying structure is connected with the discharging end of the first conveying structure located above the second conveying structure, and the plurality of conveying structures form a continuous S-shaped production path;

[0010] The conveying structure includes a plurality of groups of heating rollers arranged along a production path, with gaps between adjacent heating rollers, and the heating rollers located on the same conveying structure roll synchronously to bake and convey the pancakes;

[0011] The outer wall surface of the heating roller is provided with an oil guide groove, and the heating roller comprises drainage grooves formed by being concave in the radial direction of the heating roller at positions corresponding to the two ends of the oil guide groove.

[0012] In addition, an optional solution is that the heating roller includes a rotating shaft, a heating tube and a ceramic tube which are sleeved in sequence, the outer wall surface of the ceramic tube is the contact surface between the heating roller and the dough, and the oil guide groove is opened on the outer wall surface of the ceramic tube;

[0013] The drainage groove is formed by the ceramic tube being concave in the radial direction of the heating roller, and the oil guide groove is communicated with the drainage groove.

[0014] In addition, an optional solution is that the oil guide groove includes a first oil guide portion, and a second oil guide portion formed by extending from both ends of the first oil guide portion toward the end of the heating roller;

[0015] The first oil guide portion is located in the middle portion of the ceramic tube and extends along the axial direction of the ceramic tube. The second oil guide portion is an arc-shaped structure. The bending directions of the two second oil guide portions located at both ends of the first oil guide portion are opposite.

[0016] In addition, an optional solution is that the depth of the oil guide groove gradually increases from the first oil guide portion to the second oil guide portion;

[0017] The depth of the first oil guide portion corresponding to the center line of the ceramic tube in the radial direction is the minimum depth of the oil guide groove, the connecting end of the second oil guide portion and the drainage groove is the maximum depth of the oil guide groove, and the depth of the drainage groove is greater than the maximum depth of the oil guide groove.

[0018] In addition, an optional solution is that the discharge end of the first conveying structure and the feed end of the second conveying structure, as well as the discharge end of the second conveying structure and the feed end of the first conveying structure are connected by a flip auxiliary plate;

[0019] The flip auxiliary plate includes a connecting part, a flipping part and a transfer part. The connecting part is located above the heating roller at the discharge end of the conveying structure and is arranged parallel to the horizontal plane. The flipping part is an arc structure arranged coaxially with the heating roller at the discharge end of the conveying structure. The transfer part is arranged at an angle and extends from the flipping part to the feed end of the next conveying structure.

[0020] In addition, an optional solution is that the stirring unit includes a processing cylinder, a flap and a stirring member;

[0021] The top of the processing cylinder includes a first opening for feeding and a stirring member to enter, and the bottom of the processing cylinder includes a second opening that docks with the feeding end of the noodle pressing unit;

[0022] The flap is flippably installed in the processing cylinder, the outer edge of the flap abuts against the inner wall of the processing cylinder, and the flap can be flipped to transfer the dough from the second opening to the dough pressing unit;

[0023] The stirring member can be lifted and lowered along the axial direction of the processing cylinder to enter or leave the interior of the processing cylinder.

[0024] In addition, an optional solution is that the noodle pressing unit includes a first noodle pressing roller group and a second noodle pressing roller group arranged in sequence from top to bottom.

[0025] The first noodle pressing roller group is correspondingly located below the stirring unit, and includes two synchronously rotating first noodle pressing rollers, the rotating shafts of the two first noodle pressing rollers rotate in opposite directions, and a first noodle pressing gap is included between the two first noodle pressing rollers;

[0026] The second dough pressing roller group is correspondingly located below the first dough pressing roller group, and includes two second dough pressing rollers that rotate synchronously, the rotating axes of the two second dough pressing rollers rotate in opposite directions, and there is a second dough pressing gap between the two second dough pressing rollers, and the size of the second dough pressing gap is smaller than the size of the first dough pressing gap.

[0027] In addition, an optional solution is that the outer wall surface of the second dough pressing roller includes a blade portion protruding along the radial direction of the second dough pressing roller, and the blade portions of the two second dough pressing rollers can cut the dough when they rotate to a docking position.

[0028] In addition, an optional solution is that the dough pressing unit and the baking unit are connected by a conveyor belt, the feed end of the conveyor belt is correspondingly located below the discharge end of the dough pressing unit, and the discharge end of the conveyor belt is connected to the baking unit via a hinge plate.

[0029] In addition, an optional solution is that an oiling nozzle is arranged above the feed end of the conveyor belt, and the oil outlet direction of the oiling nozzle is set toward the front and back sides of the dough formed by the dough pressing unit.

[0030] The beneficial effects of the utility model are as follows:

[0031] In view of the technical problems existing in the prior art, the utility model provides a continuous frying and baking food processing equipment, which can completely replace the traditional manual pancake making and pancake baking process, save manpower and improve production efficiency, form a continuous operation, and can independently control the influencing factors of the temperature, transmission speed, and path length of each section of the conveying structure, so as to obtain the desired product by the cooking method of "baking". Each section of the conveying structure is composed of multiple synchronously rolling heating rollers, replacing the traditional structure of the conveying plate plus the electric heating wire, and the rolling of the heating rollers is used to convey the pancakes, and the gap between the two adjacent heating rollers allows the pancakes to be intermittently cooled, so that the pancakes are heated evenly, and the pancakes are prevented from being burnt during the baking process. The defects of the existing equipment in adjusting multiple parameters such as the conveying speed, temperature, and path length are overcome, and the situation that the middle is burnt but the edges are not cooked during the baking process is avoided. The adaptive ability of the gap matching between the heating roller and the surface of the pancake is stronger. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The specific implementation of the utility model is further described in detail below with reference to the accompanying drawings.

[0033] Figure 1 The schematic diagram of the structure of the continuous frying and baking food processing equipment provided by the embodiment of the utility model is shown.

[0034] Figure 2 A schematic structural diagram of a soldering unit provided in one embodiment of the utility model is shown.

[0035] Figure 3 A schematic structural diagram of a soldering unit provided in another embodiment of the utility model is shown.

[0036] Figure 4 The schematic diagram of the structure of the heating roller provided in the embodiment of the utility model is shown.

[0037] Figure 5 The exploded schematic diagram of the heating roller provided in the embodiment of the utility model is shown.

[0038] Figure 6 Show Figure 1 Enlarged view of point C in the middle. DETAILED DESCRIPTION

[0039] The present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It is to be understood that the specific embodiments described herein are only used to explain the present invention, rather than to limit the present invention. It should also be noted that, for ease of description, only the parts related to the present invention, rather than all structures, are shown in the accompanying drawings.

[0040] In the description of the present invention, unless otherwise clearly specified and limited, the terms "connected", "connected", and "fixed" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0041] In the present invention, unless otherwise clearly stipulated and limited, the first feature being "on" or "below" the second feature may include the first and second features being in direct contact, or may include the first and second features not being in direct contact but being in contact through another feature between them.

[0042] In the description of this embodiment, the terms "upper", "lower", "left", "right" and other directions or positional relationships are based on the directions or positional relationships shown in the drawings, and are only for the convenience of description and simplified operation, rather than indicating or implying that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore cannot be understood as a limitation of the present invention. In addition, the terms "first" and "second" are only used to distinguish in the description and have no special meaning.

[0043] The dietary habit in the north is mainly based on pasta. Among the common pasta, pancakes are especially popular among the people for their unique taste and rich flavor. The traditional way of making pancakes is to roll the dough into thin sheets with a rolling pin after making the dough, and then use tools such as frying pans to bake them individually. The baking temperature needs to be precisely controlled manually, and the production efficiency is low. The existing automatic processing equipment generally heats the pancake blank by setting heating components such as electric heating wires or heating tubes under the conveyor plate or conveyor belt. During the baking process, the pancake blank is in contact with the conveyor plate or conveyor belt for a long time. Due to the parameters such as conveying speed, temperature, and path length, the surface of the pancake blank cannot be intermittently cooled, resulting in the surface of the pancake blank being burnt due to excessive baking.

[0044] Aiming at the defects of the prior art, the utility model provides a continuous frying and baking food processing equipment, Figure 1-6 As shown, the continuous frying and baking food processing equipment comprises a stirring unit 1, a dough pressing unit 2 and a baking unit 3. The stirring unit 1 is used to fully mix water and flour to form a dough 100, the dough pressing unit 2 is located below the stirring unit 1, and is used to squeeze the dough to form a dough 200 (i.e., a dough embryo), and the baking unit 3 is used to bake the dough.

[0045] The baking unit 3 includes a plurality of conveying structures arranged in parallel vertically, one of any two vertically adjacent conveying structures is a first conveying structure 31, and the other is a second conveying structure 32, and the conveying directions of the first conveying structure 31 and the second conveying structure 32 are opposite. For the convenience of description, in this embodiment, Figure 1 As shown, the conveying structure with the conveying direction to the left is called the first conveying structure 31, and the conveying structure with the conveying direction to the right is called the second conveying structure 32. The feeding end of the second conveying structure 32 is connected with the discharging end of the first conveying structure 31 located above it, and the discharging end of the second conveying structure 32 is connected with the feeding end of the first conveying structure 31 located below it, and multiple conveying structures form a continuous S-shaped production path.

[0046] like Figure 1-3As shown, the conveying structure includes a plurality of groups of heating rollers 4 arranged along the production path, and there is a gap between adjacent heating rollers 4, which is smaller than the thickness of the dough. The heating rollers 4 located on the same conveying structure roll synchronously to bake and convey the dough. During the baking process, the dough is always tangent to the outer wall surface of the heating rollers 4. It can also be said that during the baking process, the rolling of the heating rollers 4 causes the dough to move forward, which is equivalent to the dough always only contacting the part at the top of the heating rollers 4. Because the heating rollers 4 are arranged side by side, during the movement of the dough, from one heating roller 4 to another heating roller 4, the gap between the two heating rollers 4 enables the dough to be intermittently cooled during the movement from the top of one heating roller 4 to the top of the other heating roller 4, thereby avoiding the burning phenomenon caused by continuous heating of the dough.

[0047] An oil guide groove 411 is provided on the outer wall surface of the heating roller 4. In addition, the heating roller 4 is provided with drainage grooves 412 formed by radial depressions along the heating roller 4 at both ends of the corresponding oil guide grooves. The oil guide groove 411 and the drainage groove 412 are connected. During the process of baking the dough, excess oil on the dough will enter the oil guide groove 411 as the heating roller 4 rolls, and then gather in the drainage groove 412, and finally be collected by the oil collecting box 40 arranged under the drainage groove 412, thereby minimizing the possibility of oil spilling everywhere and entering the interior of the heating roller 4, thereby ensuring the service life and cleanliness of the equipment.

[0048] In a specific embodiment, Figure 4-5 As shown, the heating roller 4 includes a rotating shaft 42, a heating tube 43 and a ceramic tube 41 which are sleeved in sequence. The outer wall surface of the ceramic tube 41 is the contact surface between the heating roller 4 and the dough, and the oil guide groove 411 is opened on the outer wall surface of the ceramic tube 41. The drainage groove 412 is formed by the ceramic tube 41 being concave in the radial direction of the heating roller 4, and the oil guide groove 411 and the drainage groove 412 are connected. It can be regarded that the ceramic tube 41 is divided into a heating section and a drainage section. The heating section is used to contact with the dough, heat and transport the dough, and the oil guide groove 411 is arranged on the heating section; the drainage section is used to lead the waste oil to the oil collecting box 40, and the drainage groove 412 is arranged in the drainage section.

[0049] The inner diameter of the ceramic tube 41 (including the drainage groove 412) is equal to the outer diameter of the heating tube 43, the inner diameter of the heating tube 43 is equal to the outer diameter of the rotating shaft 42, the heating tube 43 is sleeved on the rotating shaft 42, the ceramic tube 41 is sleeved on the heating tube 43, the heating tube 43 is located in the heating section of the ceramic tube 41, and the ceramic tube 41 rotates with the rotation of the rotating shaft 42. The ceramic tube 41 is made of non-conductive, rust-free, and easy-to-clean ceramic material. It is non-conductive, rust-free, and easy to clean. It has passed the food safety test and can meet the food grade requirements. The glaze layer on the surface of the ceramic tube 41 makes it stronger and more wear-resistant, so it has a longer service life. More importantly, the ceramic tube 41 has fast heat transfer and good heat preservation effect, so it is baked faster. In addition, the ceramic tube 41 has good high temperature resistance and will not crack even if it is used for a long time at high temperature.

[0050] like Figure 4-5 As shown, oil baffle rings 44 are also arranged at both ends of the ceramic tube 41. The oil baffle rings 44 are cylindrical boss structures. The inner diameter of the oil baffle rings 44 is equal to the outer diameter of the rotating shaft 42, and the oil baffle rings 44 are sleeved on the rotating shaft 42. The oil baffle rings 44 include a sealing portion 441 and an oil baffle portion 442. The outer diameter of the sealing portion 441 is equal to the inner diameter of the drainage section of the ceramic tube 41, and is plug-connected with the drainage section of the ceramic tube 41, and is used to seal the internal environment of the heating roller 4 to prevent oil from entering the interior of the heating roller 4, thereby ensuring service life and cleanliness. The outer diameter of the oil baffle portion 442 is larger than the outer diameter of the ceramic tube 41, and is used to ensure that the oil is collected by the oil collecting box 40 according to the set path, and to prevent the oil from seeping out from the end of the rotating shaft 42.

[0051] In one embodiment, FIG. Figure 4 As shown, the oil guide groove 411 includes a first oil guide portion 4111, and a second oil guide portion 4112 formed by extending the two ends of the first oil guide portion 4111 toward the end of the heating roller 4, and the first oil guide portion 4111 is connected to the second oil guide portion 4112. The first oil guide portion 4111 is located in the middle part of the ceramic tube 41 and extends along the axial direction of the ceramic tube 41. The second oil guide portion 4112 is an arc structure, which can better guide the flow of oil during the rotation of the heating roller 4. The two second oil guiding portions 4112 located at both ends of the first oil guiding portion 4111 have opposite bending directions, that is, the second oil guiding portion 4112 on one side is bent in the clockwise direction, and the second oil guiding portion 4112 on the other side is bent in the counterclockwise direction, forming a "∫"-shaped structure. Since the oil guiding groove 411 is a single-path curved structure, and the connection between the first oil guiding portion 4111 and the second oil guiding portion 4112 is smoothly transitioned, the problem of the existing oil guiding grooves having multiple intersections and prone to oil accumulation at the intersections can be effectively avoided.

[0052] In this embodiment, the depth of the oil guide groove 411 gradually increases from the first oil guide portion 4111 to the second oil guide portion 4112, and there is a smooth transition between the first oil guide portion 411 and the second oil guide portion 4112, which can make it easier for oil to flow into the drainage groove 412 along the path of the oil guide groove 411, and after entering the drainage groove 412, it will drip and be collected by the oil collecting box 40.

[0053] Specifically, Figure 4 As shown, the depth of the first oil guide portion 4111 corresponding to the position A of the center of the ceramic tube 41 in the radial direction is the minimum depth of the oil guide groove 411, and the connecting end B between the second oil guide portion 4112 and the drainage groove 412 is the maximum depth of the oil guide groove 411. In order to allow the oil to enter the drainage groove 412, the depth of the drainage groove 412 is designed to be greater than the maximum depth of the oil guide groove 411. Furthermore, an inclined surface can also be processed at the connecting end between the second oil guide portion 4112 and the drainage groove 412 to connect the second oil guide portion 4112 and the drainage groove 412, so that the oil can flow smoothly into the drainage groove 412.

[0054] In this embodiment, four oil guide grooves 411 are formed on the outer wall of the ceramic tube 41, and the four oil guide grooves 411 are evenly arranged around the axis of the ceramic tube 41. In other embodiments, the number of oil guide grooves can also be reasonably designed according to needs.

[0055] In a specific embodiment, the two adjacent conveying structures are connected by a flip auxiliary plate 33, and the flip auxiliary plate 33 connects the discharge end of the first conveying structure 31 and the feed end of the second conveying structure 32 located below it, or connects the discharge end of the second conveying structure 32 and the feed end of the first conveying structure 31 located below it. The oil collecting box 40 is arranged corresponding to the drainage groove 412 at both ends of the heating roller 4, that is, each conveying structure is correspondingly provided with two oil collecting boxes 40, and the flip auxiliary plate 33 is combined and fixed between the two oil collecting boxes 40, and is used to connect the discharge end and the feed end of the upper and lower conveying structures.

[0056] like Figure 3As shown, the flip auxiliary plate 33 includes a connection part 331, a flip part 332 and a transfer part 333. The connection part 331 is located above the last heating roller 4 at the discharge end of the conveying structure and is arranged parallel to the horizontal plane. There is a channel for the noodle cake to pass through between the connection part 331 and the heating roller 4. The flip part 332 is connected to the tail end of the connection part 331 and is an arc-shaped structure arranged coaxially with the last heating roller 4 at the discharge end of the conveying structure. After the noodle cake moves along the channel between the connection part 331 and the heating roller 4 to the flip part 332, it moves along the track of the flip part 332 under the driving force of the heating roller 4 received by the part that has not separated from the conveying structure, so as to realize the flipping of the noodle cake. The transfer part 333 is arranged obliquely and extends from the flip part 332 to the first heating roller 4 at the feeding end of the next conveying structure to complete the transfer of the noodle cake. Since the noodle cake has already achieved the conversion with the heating surface of the heating roller 4 when passing through the flip part 332, the flipping and baking of the noodle cake is realized.

[0057] In this embodiment, the temperature and conveying speed of each conveying structure can be controlled separately, the temperature of each heating roller 4 in the same conveying structure can also be adjusted separately, and the number of heating rollers 4 in each conveying structure can be the same or different. Figure 1-2 As shown, the number of heating rollers 4 in each conveying structure can be set to 10, and the temperature and conveying speed of each conveying structure can be designed separately according to the requirements of the ironing. The number of heating rollers 4 in the conveying structure can also be designed to decrease every two layers, for example, Figure 3 As shown, the number of heating rollers in the first and second layer conveying structures is 10, and the number of heating rollers in the third and fourth layer conveying structures is 8, decreasing in sequence. At this time, the conveying speed of each conveying structure can be designed to be the same, and of course, it can also be designed to be a different conveying speed. In a more preferred example, a conveying structure in which the heating rollers 4 and conveying rollers without heating function are alternately arranged is designed so that the dough can be intermittently cooled during the baking process to avoid burning caused by excessive baking. Those skilled in the art can make adjustments according to actual production conditions. The number, temperature and speed of the heating rollers of each conveying structure are individually controlled to make the baking unit 3 more controllable, prevent excessive baking of the dough, make the dough be heated more evenly, avoid the risk of burning, improve the yield, and solve the defects of poor adjustment effects of existing parameters such as conveying speed, temperature, and path length.

[0058] In this embodiment, the rotating shafts 42 of the heating rollers 4 located in the same conveying structure are connected by sprockets and driven by a driving member to implement the synchronous rotation of the heating rollers 4 in the same conveying structure, thereby ensuring the uniform movement of the dough cakes and making them heated more evenly. In addition, the gaps between the heating rollers can heat and cool the dough cakes in a cycle when the dough cakes are transferred between the heating rollers 4, making it less likely for the surface of the dough cakes to be burnt, and the baking is more even. The dough cakes will not be burnt in the middle or undercooked at the edges due to unevenness, and the heating rollers and the dough cake surface parts have a stronger adaptive ability to cooperate.

[0059] In a specific embodiment, Figure 1 As shown, the stirring unit 1 includes a processing cylinder 11, a flap 12 and a stirring member 13. The processing cylinder 11 is a cylinder that is connected from top to bottom. Its top includes a first opening 111 for feeding and for the stirring member 13 to enter, and its bottom includes a second opening 112 that is connected to the feeding end of the noodle pressing unit 2. The flap 12 is installed inside the processing cylinder 11 in a flippable manner. The outer edge of the flap 12 abuts against the inner wall of the processing cylinder 11 and can be used as the bottom plate of the processing cylinder 11 to prevent leakage of raw materials. The flap 12 can be flipped 180 degrees inside the processing cylinder 11 to transfer the processed dough from the second opening 112 to the noodle pressing unit 2. The flap 12 is controlled by a rotating motor 14, which is located outside the processing cylinder 11, and the flap 12 is at the output end of the rotating motor 14. The stirring member 13 is a stirring member with a spiral structure, which can be lifted and lowered along the axial direction of the processing cylinder 11 to enter or leave the inside of the processing cylinder 11.

[0060] When the stirring unit 1 is working, firstly, flour, water and other auxiliary materials (such as yeast, salt, sugar, oil, etc.) are added into the processing cylinder 11, and the flap 12 is arranged parallel to the horizontal plane to prevent leakage of raw materials. The stirring member 13 moves down and starts to rotate forward to stir the raw materials in the processing cylinder 11 so that they are fully mixed to form dough, and the stirring member 13 moves up and reverses at the same time to separate from the dough. At this time, the flap 12 reverses 180 degrees, so that the dough falls into the dough pressing unit 2 from the second opening 112.

[0061] In a specific embodiment, the dough pressing unit 2 includes a first dough pressing roller group 21 and a second dough pressing roller group 22 arranged in sequence from top to bottom. The first dough pressing roller group 21 is correspondingly located below the stirring unit 1, and includes two first dough pressing rollers that rotate synchronously. The rotating shafts of the two first dough pressing rollers rotate in opposite directions, and there is a first dough pressing gap between the two first dough pressing rollers. The two first dough pressing rollers rotate in opposite directions to extrude the dough to form a dough cake.

[0062] The second dough pressing roller group 22 is correspondingly located below the first dough pressing roller group 21, and includes two second dough pressing rollers that rotate synchronously. The rotating shafts of the two second dough pressing rollers rotate in opposite directions, and a second dough pressing gap is formed between the two second dough pressing rollers. The size of the second dough pressing gap is smaller than that of the first dough pressing gap. The two second dough pressing rollers rotate in opposite directions to further squeeze the dough cake to a suitable thickness.

[0063] The two first noodle pressing rollers are connected for transmission via a gear set, wherein the rotating shaft of one of the first noodle pressing rollers is fixedly combined with the output end of the driving member. The two second noodle pressing rollers are connected for transmission via a gear set, wherein the rotating shaft of one of the second noodle pressing rollers is fixedly combined with the output end of the driving member.

[0064] In this embodiment, if Figure 6 As shown, the outer wall surface of the second noodle pressing roller includes a blade portion 221 protruding along the radial direction of the second noodle pressing roller. When the blade portions 221 of the two second noodle pressing rollers rotate to a position parallel to the horizontal plane, they are connected to each other and can cut the dough. Therefore, the second noodle pressing roller rotates one circle to perform secondary extrusion on the dough, and then cuts the dough to obtain a dough of consistent size and thickness, so that the size of the dough can be controlled.

[0065] In one embodiment, the noodle pressing unit 2 and the baking unit 3 are connected by a conveyor belt 5. The feeding end of the conveyor belt 5 is correspondingly located below the discharging end of the noodle pressing unit 2, and is used to receive the noodle cakes produced by the noodle pressing unit 2. The discharging end of the conveyor belt 5 is connected to the baking unit 3 through a chute plate 6. In this embodiment, the noodle cakes are transported to the first heating roller 4 at the feeding end of the first conveying structure 21 located at the top layer through the conveyor belt 5 and the chute plate 6.

[0066] A refueling nozzle 70 is arranged above the feeding end of the conveyor belt 5, and the refueling nozzle 70 is connected to an oil pot 7, so as to add oil to the front and back sides of the dough. The oil outlet direction of the refueling nozzle 70 is arranged toward the front and back sides of the dough discharged by the dough pressing unit 2. Accordingly, an oil collecting box 50 is also arranged at the bottom of the conveyor belt 5, which is used to receive the oil dripping from the dough to prevent the oil from spilling and accumulating, which affects the hygiene and the normal operation of the conveyor belt 5.

[0067] In one embodiment, the continuous frying and baking food processing equipment further comprises an output conveyor belt 8 arranged at the discharge end of the baking unit 3, and the output conveyor belt 8 is used to discharge the baked and cooked dough.

[0068] The continuous frying and baking food processing equipment provided by the embodiment of the utility model can completely replace the traditional manual pancake making and pancake baking process, save manpower and improve production efficiency, form a continuous operation, and can independently control the factors affecting the temperature, transmission speed, and path length of each section of the conveying structure, so as to obtain the desired product by the cooking method of "baking". Each section of the conveying structure is composed of multiple synchronously rolling heating rollers, replacing the traditional structure of the conveying plate plus the electric heating wire. The rolling of the heating rollers is used to convey the pancakes, and the gap between the two adjacent heating rollers allows the pancakes to be intermittently cooled, so that the pancakes are heated evenly, and the pancakes are prevented from being burnt during the baking process. The defects of the existing equipment in adjusting multiple parameters such as the conveying speed, temperature, and path length are overcome, and the situation in which the middle is burnt but the edges are not cooked during the baking process is avoided. The adaptive ability of the gap matching between the heating roller and the surface of the pancake is stronger.

[0069] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not limitations on the implementation methods of the present invention. For ordinary technicians in the relevant field, other different forms of changes or modifications can be made based on the above description. It is impossible to list all the implementation methods here. All obvious changes or modifications derived from the technical solution of the present invention are still within the scope of protection of the present invention.

Claims

1. A continuous frying and baking food processing equipment, characterized in that: include: A mixing unit for thoroughly mixing water and flour to form dough; A dough pressing unit, located below the stirring unit, for pressing the dough to form a dough cake; as well as A baking unit, used for baking the dough; The baking unit comprises a plurality of conveying structures arranged in parallel vertically, any two conveying structures adjacent to each other vertically are respectively a first conveying structure and a second conveying structure, and the conveying directions of the first conveying structure and the second conveying structure are opposite, and the feeding end of the second conveying structure is connected with the discharging end of the first conveying structure located above the second conveying structure, and the plurality of conveying structures form a continuous S-shaped production path; The conveying structure includes a plurality of groups of heating rollers arranged along a production path, with gaps between adjacent heating rollers, and the heating rollers located on the same conveying structure roll synchronously to bake and convey the pancakes; The outer wall surface of the heating roller is provided with an oil guide groove, and the heating roller comprises drainage grooves formed by being concave in the radial direction of the heating roller at positions corresponding to the two ends of the oil guide groove.

2. The continuous frying and baking food processing equipment according to claim 1, characterized in that: The heating roller comprises a rotating shaft, a heating tube and a ceramic tube which are sleeved in sequence, the outer wall surface of the ceramic tube is the contact surface between the heating roller and the dough, and the oil guide groove is provided on the outer wall surface of the ceramic tube; The drainage groove is formed by the ceramic tube being concave in the radial direction of the heating roller, and the oil guide groove is communicated with the drainage groove.

3. The continuous frying and baking food processing equipment according to claim 2, characterized in that: The oil guide groove includes a first oil guide portion and a second oil guide portion formed by extending from both ends of the first oil guide portion toward the end of the heating roller; The first oil guide portion is located in the middle portion of the ceramic tube and extends along the axial direction of the ceramic tube. The second oil guide portion is an arc-shaped structure. The bending directions of the two second oil guide portions located at both ends of the first oil guide portion are opposite.

4. The continuous frying and baking food processing equipment according to claim 3, characterized in that: The depth of the oil guide groove gradually increases from the first oil guide portion to the second oil guide portion; The depth of the first oil guide portion corresponding to the center line of the ceramic tube in the radial direction is the minimum depth of the oil guide groove, the connecting end of the second oil guide portion and the drainage groove is the maximum depth of the oil guide groove, and the depth of the drainage groove is greater than the maximum depth of the oil guide groove.

5. The continuous frying and baking food processing equipment according to claim 1, characterized in that: The discharge end of the first conveying structure and the feed end of the second conveying structure, as well as the discharge end of the second conveying structure and the feed end of the first conveying structure are connected via a flip auxiliary plate; The flip auxiliary plate includes a connecting part, a flipping part and a transfer part. The connecting part is located above the heating roller at the discharge end of the conveying structure and is arranged parallel to the horizontal plane. The flipping part is an arc structure arranged coaxially with the heating roller at the discharge end of the conveying structure. The transfer part is arranged at an angle and extends from the flipping part to the feed end of the next conveying structure.

6. The continuous frying and baking food processing equipment according to claim 1, characterized in that: The stirring unit comprises a processing cylinder, a flap and a stirring member; The top of the processing cylinder includes a first opening for feeding and a stirring member to enter, and the bottom of the processing cylinder includes a second opening that docks with the feeding end of the noodle pressing unit; The flap is flippably installed in the processing cylinder, the outer edge of the flap abuts against the inner wall of the processing cylinder, and the flap can be flipped to transfer the dough from the second opening to the dough pressing unit; The stirring member can be lifted and lowered along the axial direction of the processing cylinder to enter or leave the interior of the processing cylinder.

7. The continuous frying and baking food processing equipment according to claim 1, characterized in that: The noodle pressing unit comprises a first noodle pressing roller group and a second noodle pressing roller group arranged in sequence from top to bottom. The first noodle pressing roller group is correspondingly located below the stirring unit, and includes two synchronously rotating first noodle pressing rollers, the rotating shafts of the two first noodle pressing rollers rotate in opposite directions, and a first noodle pressing gap is included between the two first noodle pressing rollers; The second dough pressing roller group is correspondingly located below the first dough pressing roller group, and includes two second dough pressing rollers that rotate synchronously, the rotating axes of the two second dough pressing rollers rotate in opposite directions, and there is a second dough pressing gap between the two second dough pressing rollers, and the size of the second dough pressing gap is smaller than the size of the first dough pressing gap.

8. The continuous frying and pan-frying food processing equipment according to claim 7, characterized in that: The outer wall surface of the second noodle pressing roller includes a blade portion protruding along the radial direction of the second noodle pressing roller, and the blade portions of the two second noodle pressing rollers can cut the dough when they rotate to a butt joint position.

9. The continuous frying and baking food processing equipment according to claim 1, characterized in that: The noodle pressing unit and the baking unit are connected by a conveying conveyor belt, the feeding end of the conveying conveyor belt is correspondingly located below the discharging end of the noodle pressing unit, and the discharging end of the conveying conveyor belt is connected to the baking unit through a chute plate.

10. The continuous frying and pan-frying food processing equipment according to claim 9, characterized in that: An oiling nozzle is arranged above the feeding end of the conveyor belt, and the oil outlet direction of the oiling nozzle is arranged toward the front and back sides of the dough cake formed by the dough pressing unit.

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