Chocolate noodle spraying machine
By designing a chocolate dripping machine, a heating mixing barrel containing cocoa butter and a cocoa butter replacement, and connecting it through a three-way valve and solenoid valve, a shared shower system is solved, and the problem of two different equipment in the existing technology is needed to deal with different raw materials, achieving the effect of simple operation, cost saving and profit improvement.
Patent Information
- Application Number
- CN202420755221.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-04-12
- Publication Date
- 2025-03-14
- Estimated Expiration
- 2034-04-12
AI Technical Summary
The prior art requires two different equipment to process natural cocoa butter and cocoa butter replacement respectively, resulting in high production costs and low corporate profits.
A chocolate dripping machine is designed, which includes a cocoa butter heating mixing barrel and a cocoa butter replacement heating mixing barrel. It is connected by a three-way valve and a solenoid valve to share a shower system.
The unified processing of cocoa butter and cocoa butter substitute has been achieved, operations have been simplified, production costs have been saved, and corporate profits have been increased.
Smart Images
Figure CN222603658U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of food processing equipment, in particular to a chocolate glazing machine. Background Art
[0002] Natural cocoa butter is a creamy yellow hard natural vegetable oil obtained from natural cocoa beans. It melts quickly in the mouth and does not feel greasy at all. Cocoa butter substitute is a type of artificial hard fat that can melt quickly. Its composition is completely different from that of natural cocoa butter, but it is only close to natural cocoa butter in physical properties. The main difference between cocoa butter and cocoa butter substitute is the melting point. Cocoa butter melts in an environment of more than 30 degrees Celsius, while cocoa butter substitute melts in an environment of more than 20 degrees Celsius. Chocolate manufacturers often receive orders for cocoa butter chocolate or cocoa butter substitute chocolate. Before preparing chocolate, the raw materials, i.e. cocoa butter or cocoa butter substitute, need to be melted. However, the melting points of the two are different, so usually two different equipment are needed to produce different raw materials, which will increase production costs and reduce corporate profits.
[0003] Therefore, in view of the shortcomings of the prior art, it is necessary to design a chocolate glazing machine to solve the above problems. Utility Model Content
[0004] In order to overcome the above-mentioned deficiencies in the prior art, the utility model aims to provide a chocolate glazing machine.
[0005] To achieve the above-mentioned purpose and other related purposes, the technical solution provided by the utility model is: a chocolate icing machine, including a cabinet, a conveyor belt is provided in the cabinet, a icing rack is provided above the conveyor belt, and a icing head is provided on the icing rack; it also includes a three-way valve, a cocoa butter heating and stirring barrel and a cocoa butter substitute heating and stirring barrel, the cocoa butter heating and stirring barrel, the cocoa butter substitute heating and stirring barrel and the icing head are connected through pipelines and three interfaces of the three-way valve, a first solenoid valve is provided on the connecting pipeline between the cocoa butter heating and stirring barrel and the three-way valve, a second solenoid valve is provided on the connecting pipeline between the cocoa butter substitute heating and stirring barrel and the three-way valve, and a material pump is provided on the connecting pipeline between the icing head and the three-way valve.
[0006] The preferred technical solution is: the heating temperature of the cocoa butter heating and stirring barrel is 34-38°C.
[0007] The preferred technical solution is: the heating temperature of the cocoa butter substitute heating and stirring barrel is 20-23°C.
[0008] The preferred technical solution is: it also includes a recovery bucket, which is arranged on the bottom side of the conveyor belt and corresponds to the glazing head.
[0009] The preferred technical solution is that the conveyor belt adopts a conveyor roller structure arranged at intervals.
[0010] Due to the application of the above technical solution, the utility model has the following beneficial effects:
[0011] The utility model provides a chocolate icing machine, which processes two different raw materials, cocoa butter and cocoa butter substitute, by arranging a cocoa butter heating and stirring barrel and a cocoa butter substitute heating and stirring barrel in a cabinet, and shares a set of icing system. It has the characteristics of simple operation, saving production cost, increasing enterprise profit, etc., and is suitable for promotion. BRIEF DESCRIPTION OF THE DRAWINGS
[0012] Figure 1 The utility model is a schematic diagram of a chocolate glazing machine. DETAILED DESCRIPTION
[0013] The following is a description of the implementation of the present invention by means of specific embodiments. People familiar with the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification.
[0014] See also Figure 1 . It should be noted that in the description of the present utility model, it should be noted that the terms "center", "up", "down", "left", "right", "vertical", "horizontal", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, or the positions or positional relationships in which the utility model product is usually placed when in use. They are only for the convenience of describing the present utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present utility model. In addition, the terms "first", "second", "third" and the like are only used to distinguish the description, and cannot be understood as indicating or implying relative importance. Terms such as "horizontal", "vertical", and "overhanging" do not mean that the components are required to be absolutely horizontal or overhanging, but can be slightly tilted. For example, "horizontal" only means that its direction is more horizontal than "vertical", and does not mean that the structure must be completely horizontal, but can be slightly tilted.
[0015] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set", "install", "connect", and "connect" 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 a mechanical connection, it can be an electrical connection, it can be a direct connection, it can be indirectly connected through an intermediate medium, and it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.
[0016] Example:
[0017] like Figure 1 As shown, according to an overall technical concept of the utility model, a chocolate glazing machine is provided, including a cabinet 1, a conveyor belt 2 is arranged in the cabinet 1, a glazing rack 3 is arranged above the conveyor belt 2, and a glazing head 4 is arranged on the glazing rack 3; it also includes a three-way valve 5, a cocoa butter heating and stirring barrel 6 and a cocoa butter substitute heating and stirring barrel 7, the cocoa butter heating and stirring barrel 6, the cocoa butter substitute heating and stirring barrel 7 and the glazing head 4 are connected to three interfaces of the three-way valve 5 through pipelines, a first solenoid valve 8 is arranged on the connecting pipeline between the cocoa butter heating and stirring barrel 6 and the three-way valve 5, a second solenoid valve 9 is arranged on the connecting pipeline between the cocoa butter substitute heating and stirring barrel 7 and the three-way valve 5, and a material pump 10 is arranged on the connecting pipeline between the glazing head 4 and the three-way valve 5.
[0018] like Figure 1 As shown, in an exemplary embodiment of the present invention, the heating temperature of the cocoa butter heating and stirring barrel 6 is 34-38°C.
[0019] like Figure 1 As shown, in an exemplary embodiment of the present invention, the heating temperature of the cocoa butter substitute heating and stirring barrel 7 is 20-23°C.
[0020] like Figure 1 As shown, in an exemplary embodiment of the present invention, a recovery barrel 11 is further included. The recovery barrel 11 is arranged on the bottom side of the conveyor belt 2 and corresponds to the glazing head 4, and is used to recover the raw materials that fall through the gap between the conveyor rollers.
[0021] like Figure 1 As shown, in an exemplary embodiment of the present utility model, the conveyor belt 2 adopts a conveyor roller structure arranged at intervals.
[0022] Therefore, the utility model has the following advantages:
[0023] The utility model provides a chocolate icing machine, which processes two different raw materials, cocoa butter and cocoa butter substitute, by arranging a cocoa butter heating and stirring barrel and a cocoa butter substitute heating and stirring barrel in a cabinet, and shares a set of icing system. It has the characteristics of simple operation, saving production cost, increasing enterprise profit, etc., and is suitable for promotion.
[0024] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the technology may modify or alter the above embodiments without violating the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.
Claims
1. A chocolate glazing machine, comprising a cabinet, characterized in that: The cabinet is provided with a conveyor belt, a glazing rack is provided above the conveyor belt, and a glazing head is provided on the glazing rack; it also includes a three-way valve, a cocoa butter heating and stirring barrel and a cocoa butter substitute heating and stirring barrel, the cocoa butter heating and stirring barrel, the cocoa butter substitute heating and stirring barrel and the glazing head are connected through pipelines and three interfaces of the three-way valve, a first solenoid valve is provided on the connecting pipeline between the cocoa butter heating and stirring barrel and the three-way valve, a second solenoid valve is provided on the connecting pipeline between the cocoa butter substitute heating and stirring barrel and the three-way valve, and a material pump is provided on the connecting pipeline between the glazing head and the three-way valve.
2. A chocolate glazing machine according to claim 1, characterized in that: The heating temperature of the cocoa butter heating and stirring barrel is 34-38°C.
3. The chocolate glazing machine according to claim 1, characterized in that: The heating temperature of the cocoa butter substitute heating and stirring barrel is 20-23°C.
4. The chocolate glazing machine according to claim 1, characterized in that: It also includes a recovery bucket, which is arranged on the bottom side of the conveyor belt and corresponds to the glazing head.
5. The chocolate glazing machine according to claim 1, characterized in that: The conveyor belt adopts a conveyor roller structure arranged at intervals.