A coated freezing tray for chocolate production

Abstract

The utility model relates to the technical field of chocolate production, and is a coating freezing plate for chocolate production, comprising a base and a damper fixed to the bottom of an inner cavity of the base, the top of the damper is fixedly connected to a support plate, the bottom of the inner cavity of the base is provided with a buffer mechanism for buffering the support plate, the top of the support plate is provided with a plate body, the inner wall of the plate body is clamped with multiple groups of placement boxes, the inner wall of the placement box is clamped with a material taking rack for convenient material taking, the utility model avoids the problem of chocolate coating overflow caused by plate body deviation through a limit block, the support plate is quickly reset through the action of a second spring and a damper, the shaking of the plate body is reduced, and the problem of chocolate inside the plate body being scattered and deformed due to shaking is avoided, the chocolate inside the placement box is conveniently taken out after cooling through the material taking rack, and the problem of frozen chocolate sticking to the inside of the placement box and being inconvenient to take out is avoided.

Description

Technical Field

[0001] The utility model relates to the technical field of chocolate production, in particular to a coating freezing tray for chocolate production. Background Art

[0002] Chocolate coating is a common baking and pastry making technique, often used to cover or spread on cakes, cookies, candies or other desserts to increase taste and flavor. Chocolate coating can be thick liquid chocolate or a coating after solid chocolate is melted.

[0003] After the chocolate coating is applied, it needs to be placed in a refrigerator or at room temperature to wait for the chocolate to solidify. Therefore, a freezing tray for storing chocolate is needed. During the use of existing freezing trays, the chocolate coating is usually directly placed in the freezing tray for transportation and freezing. However, the freezing tray will produce offset and shaking when moving, which will cause the liquid coating to overflow and flow, affecting the quality of chocolate production. After the chocolate coating is frozen, the solidified chocolate coating will stick to the inside of the freezing tray, making it inconvenient to remove the chocolate. Forcible removal can easily cause the chocolate to break and affect the chocolate production effect.

[0004] Therefore, it is necessary to provide a new coating freezing tray for chocolate production to solve the above-mentioned technical problems. Utility Model Content

[0005] The purpose of the utility model is to provide a coating freezing tray for chocolate production to solve the problems raised in the above background technology.

[0006] To achieve the above-mentioned purpose, the utility model provides the following technical solution: a coated freezing plate for chocolate production, comprising a base, and also comprising:

[0007] A damper fixed to the bottom of the inner cavity of the base, the top of the damper is fixedly connected to a support plate, the bottom of the inner cavity of the base is provided with a buffer mechanism for buffering the support plate, the top of the support plate is provided with a disc, the inner wall of the disc is clamped with multiple groups of placement boxes, the inner wall of the placement box is clamped with a material taking rack for facilitating material taking, and the top of the material taking rack is fixedly connected with a first pull ring;

[0008] Two groups of mounting sleeves are fixed on the outside of the disk body, the top of the support plate is fixedly connected with a mounting seat for limiting the mounting sleeve, the inner wall of the mounting seat is slidably connected with a limiting plate, one side of the limiting plate is fixedly connected with a limiting block, and the other side of the limiting plate is fixedly connected with a first spring.

[0009] Preferably, the buffer mechanism comprises a support rod fixed to the bottom of the inner cavity of the base, the inner wall of the support rod is slidably connected with a sliding rod, and a second spring is arranged on the outer side of the support rod.

[0010] Preferably, a plurality of groups of clamping rods are fixedly connected to the top of the disk body, and a dustproof net for preventing dust from inside the disk body is clamped on the outer side of the clamping rods.

[0011] Preferably, a limiting frame for limiting the position of the disc body is fixedly connected to the top of the support plate, and a second pull ring is fixedly connected to the top of the disc body.

[0012] Preferably, one side of the limit plate is fixedly connected to a limit rod, and the outer side of the mounting seat is slidably connected to a sliding sleeve.

[0013] Preferably, a support block is fixedly connected to the bottom of the base, and a handle is fixedly connected to the outer side of the base.

[0014] Compared with the prior art, the beneficial effects of the utility model are as follows:

[0015] The utility model limits the installation sleeve by the limit block to ensure the stability of the tray body and avoid the problem of chocolate coating overflowing due to the deviation of the tray body. When the base shakes during movement, the support plate is quickly reset through the action of the second spring and the damper, thereby reducing the shaking of the tray body and avoiding the problem of chocolate inside the tray body being scattered and deformed due to the shaking. The material removal rack facilitates the subsequent removal of the cooled chocolate inside the placement box and avoids the problem of frozen chocolate sticking to the inside of the placement box and being inconvenient to remove. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 A schematic structural diagram of a preferred embodiment of a coated freezing plate for chocolate production provided by the utility model;

[0017] Figure 2 It is a structural schematic diagram of the buffer mechanism in the utility model;

[0018] Figure 3 This is a schematic diagram of the structure of the disk body in the utility model;

[0019] Figure 4 It is a structural schematic diagram of the mounting seat in the utility model;

[0020] Figure 5 It is a schematic diagram of the structure inside the disk body of the utility model.

[0021] In the figure: 1. base; 2. damper; 3. support plate; 4. buffer mechanism; 41. support rod; 42. slide rod; 43. second spring; 5. tray; 6. placement box; 7. mounting sleeve; 8. mounting seat; 9. limit plate; 10. limit block; 11. first spring; 12. material taking rack; 13. first pull ring; 14. clamping rod; 15. dust net; 16. limit rack; 17. second pull ring; 18. limit rod; 19. slide sleeve; 20. support block; 21. handle. DETAILED DESCRIPTION

[0022] In order to further explain the technical means and effects adopted by the present invention to achieve the predetermined purpose of the utility model, the specific implementation method, structure, characteristics and effects of the present invention are described in detail below in combination with the accompanying drawings and preferred embodiments.

[0023] See also Figure 1-5 As shown, a coating freezing plate for chocolate production includes a base 1, a damper 2 is fixed at the bottom of the inner cavity of the base 1, a support plate 3 is fixedly connected to the top of the damper 2, a buffer mechanism 4 is arranged at the bottom of the inner cavity of the base 1, the support plate 3 can be buffered by the buffer mechanism 4, a plate body 5 is arranged on the top of the support plate 3, a plurality of groups of placement boxes 6 are clamped on the inner wall of the plate body 5, chocolate can be stored by the placement boxes 6, a material taking rack 12 is clamped on the inner wall of the placement box 6, and the material taking rack 12 is convenient for taking out the chocolate after cooling in the placement box 6 later A first pull ring 13 is fixedly connected to the top of the material taking rack 12, and two sets of mounting sleeves 7 are fixed to the outside of the disc body 5. A mounting seat 8 for limiting the mounting sleeve 7 is fixedly connected to the top of the support plate 3. The disc body 5 can be installed and fixed by the mounting seat 8 and the mounting sleeve 7 to avoid the problem of chocolate coating overflow caused by the deviation of the disc body 5. The inner wall of the mounting seat 8 is slidably connected to a limiting plate 9, and a limiting block 10 is fixedly connected to one side of the limiting plate 9. The mounting sleeve 7 can be limited by the limiting block 10, and the other side of the limiting plate 9 is fixedly connected to a first spring 11.

[0024] refer to Figure 2 and Figure 3 As shown, the buffer mechanism 4 includes a support rod 41 fixed to the bottom of the inner cavity of the base 1, the inner wall of the support rod 41 is slidably connected with a slide rod 42, the top of the slide rod 42 is fixedly connected to the bottom of the support plate 3, and a second spring 43 is arranged on the outer side of the support rod 41. When the base 1 shakes during movement, the support plate 3 moves downward, driving the slide rod 42 to slide inside the support rod 41, so that the second spring 43 contracts. Through the action of the second spring 43 and the damper 2, the support plate 3 is quickly reset, reducing the shaking of the disk body 5 and avoiding shaking. In order to solve the problem of chocolate scattering and deformation inside the tray 5, a plurality of groups of clamping rods 14 are fixedly connected to the top of the tray 5. A dustproof net 15 is clamped on the outer side of the clamping rod 14. The dustproof net 15 can be used to prevent dust from falling on the coating when the chocolate is placed, thereby improving the quality of chocolate production. A limiting frame 16 for limiting the tray 5 is fixedly connected to the top of the support plate 3. The inner wall of the limiting frame 16 is clamped on the outer side of the tray 5 to perform preliminary installation of the tray 5. A second pull ring 17 is fixedly connected to the top of the tray 5.

[0025] refer to Figure 1 and Figure 4As shown, one side of the limit plate 9 is fixedly connected to a limit rod 18, the outer side of the limit rod 18 is slidably connected to the inner wall of the mounting seat 8, the outer side of the mounting seat 8 is slidably connected to a sliding sleeve 19, the bottom of the base 1 is fixedly connected to a support block 20, and the outer side of the base 1 is fixedly connected to a handle 21. The tray body 5 is installed inside the limit frame 16, so that the mounting sleeve 7 slides on the outer side of the mounting seat 8, the mounting sleeve 7 contacts the limit block 10, so that the limit block 10 is retracted into the mounting seat 8, so that the limit plate 9 drives the first spring 11 to contract, and the mounting sleeve 7 is stuck at the bottom of the mounting seat 8. The first spring 11 resets and drives the limit plate 9 and the limit block 10 to reset, so that the limit block 10 limits the mounting sleeve 7, thereby ensuring the stability of the tray body 5 and avoiding the problem of chocolate coating overflow caused by the deviation of the tray body 5.

[0026] Working principle: When the device is in use, chocolate can be stored through the placement box 6, and the dustproof net 15 can be used to prevent dust from falling on the coating when chocolate is placed, thereby improving the quality of chocolate production. The tray body 5 is installed inside the limiting frame 16, so that the installation sleeve 7 slides outside the installation seat 8, and the installation sleeve 7 contacts the limiting block 10, so that the limiting block 10 is retracted into the installation seat 8, so that the limiting plate 9 drives the first spring 11 to contract, and the installation sleeve 7 is stuck at the bottom of the installation seat 8. The first spring 11 resets and drives the limiting plate 9 and the limiting block 10 to reset, so that the limiting block 10 limits the installation sleeve 7, thereby ensuring the stability of the tray body 5 and avoiding the tray The chocolate coating may overflow due to the deviation of the plate 5. When the base 1 shakes during movement, the support plate 3 moves downward, driving the slide rod 42 to slide inside the support rod 41, causing the second spring 43 to contract. The support plate 3 is quickly reset through the action of the second spring 43 and the damper 2, thereby reducing the shaking of the plate 5 and avoiding the chocolate inside the plate 5 from scattering and deforming due to the shaking. After the chocolate is frozen, the base 1 is taken out, and the first pull ring 13 is pulled to drive the material removal rack 12 to move. The material removal rack 12 facilitates the subsequent removal of the cooled chocolate from the placement box 6, thereby avoiding the problem that the frozen chocolate sticks to the placement box 6 and is inconvenient to remove.

[0027] The above description is only a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as a preferred embodiment as above, it is not intended to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A coated freezing tray for chocolate production, comprising a base (1), characterized in that: Also includes: A damper (2) is fixed to the bottom of the inner cavity of the base (1), the top of the damper (2) is fixedly connected to a support plate (3), the bottom of the inner cavity of the base (1) is provided with a buffer mechanism (4) for buffering the support plate (3), the top of the support plate (3) is provided with a disk body (5), the inner wall of the disk body (5) is clamped with a plurality of groups of placement boxes (6), the inner wall of the placement box (6) is clamped with a material taking rack (12) for facilitating material taking, and the top of the material taking rack (12) is fixedly connected with a first pull ring (13); Two groups of mounting sleeves (7) are fixed on the outside of the disc body (5); the top of the support plate (3) is fixedly connected with a mounting seat (8) for limiting the mounting sleeve (7); the inner wall of the mounting seat (8) is slidably connected with a limiting plate (9); one side of the limiting plate (9) is fixedly connected with a limiting block (10); and the other side of the limiting plate (9) is fixedly connected with a first spring (11).

2. A coated freezing tray for chocolate production according to claim 1, characterized in that: The buffer mechanism (4) comprises a support rod (41) fixed to the bottom of the inner cavity of the base (1); the inner wall of the support rod (41) is slidably connected to a sliding rod (42); and a second spring (43) is arranged on the outer side of the support rod (41).

3. A coated freezing tray for chocolate production according to claim 1, characterized in that: A plurality of groups of clamping rods (14) are fixedly connected to the top of the disk body (5), and a dustproof net (15) for preventing dust from entering the disk body (5) is clamped on the outer side of the clamping rods (14).

4. A coated freezing tray for chocolate production according to claim 1, characterized in that: A limiting frame (16) for limiting the position of the disc body (5) is fixedly connected to the top of the support plate (3), and a second pull ring (17) is fixedly connected to the top of the disc body (5).

5. A coated freezing tray for chocolate production according to claim 1, characterized in that: One side of the limit plate (9) is fixedly connected to a limit rod (18), and the outer side of the mounting seat (8) is slidably connected to a sliding sleeve (19).

6. A coated freezing tray for chocolate production according to claim 1, characterized in that: A support block (20) is fixedly connected to the bottom of the base (1), and a handle (21) is fixedly connected to the outer side of the base (1).

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