Fried bread stick dough forming equipment and full-automatic fried bread stick production line

Abstract

According to the deep-fried dough stick dough forming equipment and the full-automatic deep-fried dough stick production line, blades on two forming roller bodies in the dough forming equipment are matched with each other, and a direct wrapper is divided into a plurality of dough blanks; the method has the advantages of simple equipment and few operation steps. The fried bread stick production line is composed of a dough kneading mechanism, a dough kneading mechanism, a coiling mechanism, a refrigeration mechanism, a dough blank forming mechanism and a frying mechanism, the steps of flour feeding, dough kneading, dough kneading, blocking, wrapping, refrigeration and dough standing, pressing of the well-stoved dough into wrappers, dough blank forming, frying and the like are automatically completed, and a full-chain full-automatic production line from flour to fried bread sticks is truly achieved. The automation degree of the production process is high, a large amount of manual operation is saved, and the method is suitable for industrial mass production.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing machinery, in particular to production equipment for dough sticks and a full-automatic dough stick production line. Background Art

[0002] Youtiao is a traditional breakfast in northern my country, which is popular because of its convenience, crispness and deliciousness. Youtiao is usually made by hand. First, flour is added with water, oil and leavening agent to make dough. After repeated kneading, it is rolled into a roll and refrigerated for several hours to rest. The rested dough is stretched into long strips and cut into narrow noodles of uniform thickness. Two narrow noodles are stacked, twisted, put into the oil pan, fried until golden brown and then taken out. Manual production of fried dough sticks consumes manpower and has low production efficiency, making it difficult to meet the needs of large-scale production; therefore, large-scale production of fried dough sticks requires mechanization and automation, but some existing fried dough stick production lines have a low degree of automation, and heavy and monotonous labor such as kneading dough still requires a lot of manual operation; others have many production equipment, long production lines, and complicated steps. For example, Patent No. 201520008839 introduces a fried dough stick dough forming machine, including a watering line device, an oiling line device, a strip cutting mechanism, and a strip pressing mechanism. The operation process is to first divide the dough into an upper and lower layer, and the two layers of dough are superimposed. After cutting and watering, the upper and lower layers of dough are pressed to form the fried dough stick dough; some production equipment with a high degree of automation, such as Patent No. 202111458817, introduces a fully automatic fried dough stick production line, which can realize automatic production from proofed dough to fried dough sticks, and this production line is tens of meters or even hundreds of meters long, the equipment occupies a large plant area, and at the same time, the power consumption is high, and the equipment investment and operating costs are high. Utility Model Content

[0003] The technical problem to be solved by the utility model is to overcome the defects of the prior art and provide a dough sheet forming device for dough sticks. The blades on the two forming rollers cooperate with each other to divide the dough into a plurality of dough sheets. The utility model has the advantages of simplified structure, simple equipment and fewer operating steps.

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

[0005] A dough forming device for fried dough sticks comprises two relatively rotating forming rollers, each of which is evenly distributed with a number of thin blades; the positions of the blades on the two forming rollers are corresponding, and the corresponding blades are meshed; the two forming rollers rotate synchronously, and the blades divide the pressed and flat dough into a number of dough strips.

[0006] In the above-mentioned dough stick dough forming equipment, a serrated structure is arranged on the top edge of a blade on one forming roller body to form a toothed blade, the blade and the toothed blade are spaced apart, and the size of the toothed blade is the same as that of the blade; the two forming roller bodies rotate synchronously to divide the dough into dough blanks of equal length, the dough blanks are composed of two strands of noodles, and the two strands of noodles are in a discontinuous state of being partially continuous and partially disconnected; the distance between adjacent toothed blades is the width of one strand of dough blank.

[0007] In the above-mentioned fried dough forming equipment, the two forming rollers are respectively a slitting wheel and a toothed knife slitting wheel. The slitting wheel has a number of long knives evenly arranged along the circumference of the wheel body, and the long knives are parallel to the axis of the wheel body; the toothed knife slitting wheel has a number of toothed knives and long knives evenly arranged along the circumference of the wheel body, the toothed knives and long knives are arranged at intervals, the spacing between adjacent toothed knives and long knives of the toothed knife slitting wheel is the same as the spacing between adjacent long knives of the slitting wheel, the size of the toothed knives is the same as the long knives, and the top edge of the toothed knives is a serrated structure; the long knives of the slitting wheel overlap with the edges of the toothed knives or long knives of the corresponding toothed knife slitting wheel.

[0008] In the above-mentioned fried dough forming equipment, the two forming roller bodies are respectively a slitting roller and a toothed knife slitting roller, a plurality of circular knives are evenly arranged along the axial direction on the roller body of the slitting roller, and the circular knife surfaces are perpendicular to the roller body; a plurality of circular knives and round-toothed knives are evenly arranged along the axial direction on the toothed knife slitting roller, the circular knives and round-toothed knives are arranged at intervals, the size of the round-toothed knives is the same as the circular knives, the spacing between adjacent round-toothed knives and circular knives of the toothed knife slitting roller is the same as the spacing between adjacent circular knives of the slitting roller, and the circumferential edge of the round-toothed knife is a serrated structure; the circular knife of the slitting roller overlaps with the edge of the circular knife or round-toothed knife of the corresponding toothed knife slitting roller.

[0009] In the above-mentioned dough forming equipment, a cutting roller is arranged behind the slitting roller and the toothed knife slitting roller, and a plurality of cutting blades are evenly arranged along the circumference of the roller body of the cutting roller, and the cutting blades are parallel to the axis of the cutting roller.

[0010] The fully automatic dough stick production line including the dough stick dough forming equipment comprises a dough kneading mechanism, a dough rolling mechanism, a refrigerating mechanism, a dough forming mechanism and a frying mechanism which are connected in sequence. Flour and liquid are mixed into dough by the dough kneading mechanism. The dough is pressed into dough sheets by the dough kneading mechanism. The dough sheets are rolled into dough rolls in the rolling mechanism and are entered into the refrigerating mechanism for proofing. The proofed dough rolls are opened and joined into continuous dough skins and are entered into the dough forming mechanism to form dough sheets. The dough sheets are fried into dough sticks by the frying mechanism.

[0011] The above-mentioned fully automatic fried dough stick production line, the frying mechanism includes an oil tank, a conveyor mesh belt and a heating device, the oil tank is a rectangular parallelepiped, a heating device is arranged at the bottom of the oil tank, and one end of the oil tank is a feeding end; 2-3 layers of conveyor mesh belts are arranged in the oil tank, and the distance between the upper and lower conveyor mesh belts is greater than the width of the fried dough sticks; the two ends of the lowest conveyor mesh belt abut the two ends of the oil tank, and the two ends of the upper conveyor mesh belt are respectively farther away from the two ends of the oil tank than the width of the fried dough sticks.

[0012] The above-mentioned fully automatic fried dough stick production line has three layers of conveyor mesh belts, which are the first conveyor mesh belt, the second conveyor mesh belt and the third conveyor mesh belt from bottom to top, and the second conveyor mesh belt is provided with a baffle on one side of the feeding end; the dough billet falls from the feeding end of the oil tank onto the first conveyor mesh belt, and is transported to the other end of the oil tank by the first conveyor mesh belt. During the frying process, the dough billet expands and floats upward to the second conveyor mesh belt, and is driven by the second conveyor mesh belt to the baffle and upward to the third conveyor mesh belt, and is transported to the other side of the oil tank to be fried into fried dough sticks.

[0013] In the above-mentioned fully automatic dough stick production line, the dough kneading mechanism includes a plurality of groups of relatively rotating dough kneading rollers and a group of dough pressing wheels, and the dough pressing wheels are arranged below the dough kneading rollers; a plurality of hammers are arranged at intervals on the roller body of the dough kneading rollers, and the hammers are semi-cylindrical or hemispherical.

[0014] The above-mentioned fully automatic fried dough sticks production line, the dough kneading mechanism includes a dough mixer, and the dough mixer is a double-axis rotary mixer. Two rotating shafts are horizontally arranged in the dough mixer, and a number of rotating blades are distributed on each rotating shaft. The rotating blades are fan-shaped structures with a certain arc; one end of the dough mixer is a feed port, and a discharge port is arranged at the bottom of the other end, and the discharge port is connected to the dough kneading mechanism.

[0015] The utility model realizes the steps of automatically adding flour, adding liquid, automatically kneading and kneading dough, wrapping and refrigerating dough, pressing the dough into dough skin, dough blank forming and frying through the cooperation of dough kneading mechanism, dough kneading mechanism, rolling mechanism, refrigerating mechanism, dough blank forming mechanism and frying mechanism, thus truly realizing the fully automated production line from flour to fried dough sticks. The production process has a high degree of automation, improves production efficiency, reduces labor intensity and saves a lot of manual operation, and is suitable for industrial mass production; and the fried and formed dough sticks have beautiful appearance, the production line is closed by the outer shell, and the produced dough sticks are safe and hygienic. The equipment of the production line is compact and the structure is reasonable, which saves site and space, and is suitable for various occasions such as the military, supermarkets, schools, and markets.

[0016] The present application is a compact modular production line, which compresses the traditional production line of more than 15 meters to about 200 meters to less than 10 meters while ensuring the output and quality. The double-spiral dough mixer directly feeds the kneaded dough into the dough kneading machine, and after the dough is kneaded and flattened by the dough kneading roller for multiple times, the dough is cut by the rolling roller knife, automatically rolled, wrapped with plastic wrap, and automatically put into the refrigeration mechanism to wake up. In the post-process dough blank forming mechanism, the two relatively rotating forming rollers cooperate with each other, and the blades and toothed blades on the rollers directly cut the dough skin to form a dough blank composed of two strands of noodles, avoiding the long production line formed by first dividing the dough into several long strips and overlapping adjacent long strips in the traditional dough blank making equipment, while reducing the steps of drawing water lines, drawing oil lines, cutting strips and pressing strips, greatly shortening the length of the production line and the operation steps in the process of preparing the dough blank, and the equipment is simpler, with small operating investment and low power consumption. The frying mechanism is a multi-layer reciprocating structure. The fried dough sticks move back and forth from bottom to top inside the oil tank along with the conveyor belt, so the length is shortened by 1-5 times compared with the single-layer frying box. The immersion frying method allows the fried dough sticks to be evenly heated, with a better effect of rising, while reducing the generation of large-scale oil smoke. The frying mechanism is set below the dough pressing mechanism and the stripping mechanism, which truly realizes integration and miniaturization. It is simple to operate and has low investment and operating costs, making it suitable for large-scale production.

[0017] The roller cutter in the rolling mechanism and the circular cutting forming mechanism of the present application is driven by a motor, and the roller cutter is used to rotate horizontally to cut the dough. Compared with the horizontal cutter driven by the cylinder of the traditional cutting device, the cutter moves up and down to cut the noodles as the cylinder moves, avoiding the defect of high noise caused by the movement of the cylinder and the cutter. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a schematic diagram of the overall structure of the production line of the utility model;

[0019] Figure 2 It is a structural schematic diagram of the dough kneading mechanism, dough kneading mechanism and rolling mechanism of the utility model;

[0020] Figure 3 It is a side view of the face-carrying mechanism of the utility model;

[0021] Figure 4 It is a partial enlarged view of the dough-carrying roller and the round-head dough-carrying roller of the utility model;

[0022] Figure 5 It is an external diagram of the longitudinal cutting and forming mechanism and the frying mechanism of the utility model;

[0023] Figure 6 It is a structural schematic diagram of the longitudinal cutting and forming mechanism and the frying mechanism of the utility model;

[0024] Figure 7 It is a top view of the longitudinal cutting and forming mechanism of the utility model;

[0025] Figure 8 It is a structural schematic diagram of the slitting wheel and the toothed knife slitting wheel of the utility model;

[0026] Fig. 9 It is a partial enlarged view of the meshing of the slitting wheel and the toothed slitting wheel of the utility model;

[0027] Fig.10 It is a structural schematic diagram of the circular cutting forming mechanism of the utility model;

[0028] Fig.11 It is a top view of the circular cutting and forming mechanism of the utility model;

[0029] Fig.12 It is a partial enlarged view of the meshing of the circular knife and the scalloped knife of the circular cutting forming mechanism of the utility model.

[0030] The numbered list in the figure is: 1. dough roll, 2. dough blank,

[0031] 3. dough kneading mechanism, 31. hopper, 32. liquid-feed mixing box, 33. liquid-feed pipe, 34. spiral auger, 35. dough kneading machine, 36. rotating blade,

[0032] 4. dough kneading mechanism, 41. first dough kneading machine, 42. folding plate, 43. second dough kneading machine, 44. dough kneading roller, 45. dough pressing wheel, 46. dough kneading motor, 47. round-head dough kneading roller, 48. sponge pad,

[0033] 5. Rolling mechanism, 51. Rolling roller knife, 52. Limiting plate, 53. Cling film, 54. Conveyor belt A, 55. Conveyor belt B,

[0034] 6. Refrigeration mechanism, 61. Hoist, 62. Track, 63. Refrigeration box,

[0035] 7. Slitting forming mechanism, 71. Machine housing, 72. Conveyor belt, 73. Driving motor, 74. Feeding port, 75. Slitting wheel, 76. Toothed knife slitting wheel, 77. Pressing roller, 78. Long knife, 79. Toothed knife,

[0036] 8. Circular cutting and forming mechanism, 81. Segment cutting roller, 82. Oil brush, 83. Circular knife, 84. Circular tooth knife, 85. Slitting roller, 86. Tooth knife slitting roller,

[0037] 9. frying mechanism, 91. oil tank, 92. conveying mesh belt, 93. baffle, 94. heating device, 95. oil control conveyor belt. DETAILED DESCRIPTION

[0038] The utility model will be further described below in conjunction with the accompanying drawings.

[0039] like Figure 1As shown, the production line of the utility model includes a dough kneading mechanism 3, a dough kneading mechanism 4, a rolling mechanism 5, a refrigerating mechanism 6, a dough blank forming mechanism and a frying mechanism 9. Flour enters the dough kneading mechanism 3, is mixed with a liquid and kneaded into dough, the dough is pressed into a dough sheet by the dough kneading mechanism 4, the dough sheet is rolled into a dough roll 1 and enters the refrigerating mechanism 6 for proofing, the proofed dough roll is opened into a continuous dough sheet and sent to the dough blank forming mechanism to form a dough blank 2 composed of two strands of noodles, and enters the frying mechanism 9 to be fried into fried dough sticks. The dough blank forming mechanism can be a longitudinal cutting forming mechanism 7 or a circular cutting forming mechanism 8, which completes the production of the dough blank ( Figure 1 The middle production line is a longitudinal cutting and forming mechanism).

[0040] like Figure 2 , Figure 3 As shown, the dough kneading mechanism 3 includes a flour adding device, a liquid adding device and a dough kneading machine 35. The flour adding device includes a hopper 31 and a spiral auger 34; the spiral auger is arranged obliquely upward, the bottom of the spiral auger is deeply inserted into the hopper 31, and the top is connected to the dough kneading machine 35. The liquid adding device includes a liquid mixing box 32, a pump body and a liquid pipe 33, and water, leavening agent and other auxiliary materials are added to the mixing box according to the proportion and mixed evenly; the liquid mixing box 32 is connected to the liquid pipe 33 through the pump body, and the other end of the liquid pipe is connected to the dough kneading machine, and the liquid pipe is provided with a plurality of water spraying ports in the dough kneading machine. The dough kneading machine 35 is a mixer with a horizontal double-shaft rotating structure, and the two rotating shafts are arranged horizontally and respectively connected to the motor, and a plurality of rotating blades 36 are distributed on each rotating shaft, and the rotating blades are a fan-shaped structure with a certain curvature; a discharge port is arranged at the bottom of the far end of the dough kneading machine feed port, and the discharge port is connected to the dough kneading mechanism. The flour bag is transported to the top of the hopper via a conveyor belt, and an automatic device opens the flour bag and puts the flour into the hopper. The flour enters the dough mixer 35 along the spiral auger 34; water and auxiliary materials are added to the liquid-feed mixing box for uniform mixing, and the liquid-feed is evenly sprayed on the flour in the dough mixer according to the ratio of flour and liquid-feed by a pump body and numerical control technology. The two motors at the end of the dough mixer are respectively connected to the rotating shaft and drive the rotating blades to rotate relatively inward, continuously turning the flour and liquid-feed in the dough mixer to mix evenly, forming dough, and pushing the dough to the other end, and entering the dough kneading mechanism from the discharge port.

[0041] like Figure 2 , Figure 3 , Figure 4As shown, the dough kneading mechanism 4 includes a first dough kneading machine 41, a hopper 42, and a second dough kneading machine 43 connected in sequence. The first dough kneading machine 41 is a set of dough kneading rollers 44 that rotate relatively, and the two dough kneading rollers are driven by two dough kneading motors 46 respectively; the discharge port of the dough kneading machine corresponds to the position of the dough kneading roller of the first dough kneading machine, and the length of the dough kneading roller is 60-120cm. Several rows of cross hammers are arranged axially on the roller surface of the dough kneading roller. The cross hammers are semi-cylinders, that is, metal cylinders separated along the diameter and welded on the roller surface along the cross section. The length of the cross hammers is 5-20cm and the diameter is 3-8cm. The distance between the cross hammers in the same row is the length of the cross hammers, and the cross hammers in adjacent rows are arranged in an alternating manner; when kneading the dough, the cross hammers of the two dough kneading rollers are arranged in an alternating manner. An inclined folding plate 42 is arranged below the dough kneading roller. The folding plate 42 is an inclined surface that is wide at the top and narrow at the bottom (the upper end is the same length as the dough kneading roller, and the lower end is the same length as the round-headed dough kneading roller), and the edge of the folding plate is inclined inward. The bottom of the folding plate is provided with a second dough kneading machine 43. The upper part of the second dough kneading machine 43 is one or two groups of relatively rotating round-head dough kneading rollers 47, and the lower part is a group of dough pressing wheels 45. The lengths of the round-head dough kneading rollers and the dough pressing wheels are the same, 30-60 cm, and the dough pressing wheels are smooth cylindrical wheels. Several rows of hammer heads are evenly arranged along the axial direction on the roller surface of the round-head dough kneading roller 47. The hammer heads in the same row are equidistant, and the hammer heads in adjacent rows are staggered. The hammer heads are hemispherical and welded on the roller surface, and the diameter of the hammer heads is 3-5 cm. The hammer heads and the cross hammer columns are made of 304 stainless steel. The hammer heads and the cross hammer columns imitate people kneading dough manually, and the dough kneading effect is good and the dough is even. In addition, the extrusion surface of the cross hammer column is larger than that of the hammer head, which improves the dough kneading effect and can smoothly convey the dough downward.

[0042] The kneaded dough enters the dough kneading roller of the first dough kneading machine, and the dough is kneaded into a wide dough sheet and falls into the folding plate (the wide dough sheet is 60 cm wide and 4 cm thick as an example). During the process of the wide dough sheet moving downward along the folding plate, the edge is bent toward the middle and enters the second dough kneading machine, and the dough sheets are combined and kneaded by the round-headed dough kneading roller, and pressed into a flat narrow dough sheet with a width of 30 cm and a thickness of 4 cm by the dough pressing wheel. Sponge pads 48 containing edible oil are set on the sides of the dough kneading roller, the round-headed dough kneading roller and the dough pressing wheel to prevent dough from sticking. Two dough kneading motors 46 are respectively set at both ends of the second dough kneading machine, and each dough kneading motor is connected to the dough kneading roller or the dough pressing wheel in the same direction. The size of each dough kneading roller or the dough pressing wheel can be adjusted according to actual production needs.

[0043] The rolling mechanism 5 includes a conveyor belt A54, a conveyor belt B55, a rolling roller knife 51, a limit plate 52 and a cling film 53. The conveyor belts A and B are located at the same horizontal plane and below the noodle-carrying mechanism. The rolling roller knife 51 is arranged above the conveyor belt A, and an arc-shaped limit plate 52 is arranged at the end of the conveyor belt B. The moving speed of the conveyor belt B is 1-2 times that of the conveyor belt A. A cling film roll is arranged between the conveyor belts A and B, and the unrolled cling film 53 moves with the conveyor belt B. A plurality of blades are evenly arranged along the circumference of the rolling roller knife 51, and the blades are parallel to the axis of the rolling roller knife. The length of the blades is greater than the width of the narrow noodle slice, and the height is greater than the thickness of the narrow noodle slice. The distance between the outer edges of adjacent blades is the length of the noodle slice to be cut, preferably 50cm-70cm. The dough sheets rolled by the second dough rolling machine fall onto conveyor belt A, and the rolling roller knife 51 rotates an angle and the blade located here cuts the dough sheets. As the rolling roller knife rotates, the entire dough sheet is broken into dough segments of equal length and enters conveyor belt B. The dough segments quickly run to the limit plate, are folded into rolls along an upward arc, and are wrapped with plastic wrap to form a dough roll 1, which enters the refrigeration mechanism 6 to rest.

[0044] like Figure 1 As shown, the refrigeration mechanism 6 includes an elevator 61 and a refrigerator 63. The elevator 61 is arranged obliquely, with the lower end connected to the conveyor belt B and the upper end connected to the top layer of the refrigerator 63. Multiple layers of crawlers 62 are arranged in the refrigerator, and the distance between the upper and lower crawlers is greater than the diameter of the dough roll. One end of the top crawler is close to the left end of the refrigerator and connected to the feed port of the elevator, and the other end is greater than the diameter of the dough roll from the right end of the refrigerator. The next crawler is close to the right end of the refrigerator, and the distance from the left end of the refrigerator is greater than the diameter of the dough roll. The crawlers are arranged alternately layer by layer. The elevator 61 lifts the dough roll 1 to the top entrance of the refrigerator, and as the crawler moves to the right end of the refrigerator, it falls into the next crawler. The dough roll reciprocates in the refrigerator, and the rotation speed of the crawler is controlled so that the dough roll moves from top to bottom in 6-8 hours, that is, the dough roll is set to rise in the refrigerator for 6-8 hours. After the flour is kneaded, kneaded, and risen, the risen dough roll enters the dough blank forming mechanism.

[0045] like Figure 5 , Figure 6 As shown, the dough blank forming mechanism is a longitudinal cutting forming mechanism 7, wherein the longitudinal cutting forming mechanism 7 and the frying mechanism 9 are an integral closed structure, which ensures a clean and hygienic production environment. A frame is arranged on the top of the frying mechanism 9, a conveyor belt 72 is installed on the frame, and the longitudinal cutting forming mechanism 7 is arranged above the conveyor belt 72; the conveyor belt and the longitudinal cutting forming mechanism are wrapped in a casing 71, and the casing is supported on the frame. The fermented dough roll is opened into dough segments, and the dough segments are connected and enter the dough pressing roller 77 to be pressed into dough skin, the width of which is the length of the fried dough stick, preferably 20-30cm, and the thickness is 2-4cm; the dough skin is cut into long strips of dough blank 2 by the cutter in the longitudinal cutting forming mechanism, and enters the frying mechanism to be fried into fried dough sticks.

[0046] like Figure 6 , Figure 7 , Figure 8 As shown, the longitudinal cutting and forming mechanism 7 includes a dough pressing pin 77, an oil brush 82, a driving device, a slitting wheel 75 and a toothed knife slitting wheel 76; the top of the housing 71 is provided with a feed port 74, which corresponds to two side-by-side and relatively rotating dough pressing rollers 77, the distance between the two dough pressing rollers is the thickness of the dough skin, and the length of the dough pressing roller is greater than the length of the dough skin. A slitting wheel 75 and a toothed knife slitting wheel 76 are arranged parallel to the dough pressing roller below the dough pressing roller, and the slitting wheel 75 is evenly provided with a number of long knives 78 along the circumference of the wheel body, the long knives are parallel to the axis of the wheel body, the length is greater than the length of the dough skin, and the height is greater than half the thickness of the dough skin, preferably 2.5 cm; the distance between the outer edges of adjacent long knives is the width of a strand of dough, preferably 1.5 cm. The toothed knife slitting wheel 76 is a wheel body on which a plurality of toothed knives 79 and long knives 78 are evenly arranged along the circumferential direction. The toothed knives and long knives are thin blades with a conical cross section. The toothed knives and long knives are spaced (i.e., there is a long knife between two adjacent toothed knives, and there is a toothed knife between two adjacent long knives). The spacing between adjacent toothed knives and long knives is the same as the spacing between two adjacent long knives in the slitting wheel. The length and height of the toothed knives are the same as those of the long knives, and the top edge of the toothed knives is a serrated structure. After the dough segments are connected and left to rest, they enter the dough pressing roller through the feed port 74, are pressed into dough skins, and enter between the slitting wheel 75 and the toothed knife slitting wheel 76. When the two wheel bodies rotate synchronously by an angle, the long knives of the slitting wheel mesh with the long knives of the toothed knife slitting wheel, and the dough pieces are cut into dough pieces of equal length. The wheel body rotates by another angle, and the long knives and toothed knives mesh, and the middle of the next dough piece is cut into a discontinuous state of partially continuous and partially disconnected. The wheel body rotates by another angle to cut the dough piece off and drop it into the conveyor belt to enter the frying mechanism. The slitting wheel and the toothed knife slitting wheel work together to directly cut the dough into two strands of fried dough pieces 2 in one step, which has the advantages of simplified structure, simple equipment and fewer operating steps.

[0047] like Fig. 9 As shown, when the two wheels rotate, the edge of the long knife of the slitting wheel overlaps with the edge of the toothed knife or the long knife of the toothed knife slitting wheel, and the overlap width is 0.5cm. The edge of the long knife overlaps with the edge of the long knife, and the shear force generated by the mutual engagement when the two rotate relative to each other can ensure that the dough is accurately cut off, and the long knife and the toothed knife can ensure that the cutting is intermittent. The oil brush 82 abuts against the slitting wheel 75 and the toothed knife slitting wheel 76, and the other side of the oil brush abuts against the sponge pad, which contains edible oil. As the wheel body rotates, the edible oil sticks to the knife body to prevent adhesion. The driving device includes two drive motors 73 and a sprocket chain pair. The two drive motors are respectively connected to the two noodle pressing rollers, and drive the slitting wheel or the toothed knife slitting wheel in the same direction through the sprocket chain pair at the same time to achieve synchronous rotation.

[0048] like Figure 6As shown, the frying mechanism 9 includes an oil tank 91, a conveyor mesh belt 92, a baffle 93 and a heating device 94. The oil tank 91 is a rectangular parallelepiped, and a cover plate is arranged on the top of the oil tank, and a longitudinal cutting and forming mechanism is arranged on the cover plate. 2-3 layers of longitudinal conveyor mesh belts 92 are arranged inside the oil tank (hereinafter, a three-layer conveyor mesh belt is used as an example for explanation). The multi-layer conveyor mesh belt can effectively reduce the length of the oil tank on the basis of ensuring the frying time, and at the same time, the effect of immersing the fried dough sticks in the oil is good, and the stirring operation in the traditional frying process on the oil surface is reduced. A heating device 94 and a temperature sensor are arranged at the bottom of the oil tank. The heating device is an electromagnetic induction heater or an electric heating tube, which heats the oil in the oil tank while accurately controlling the oil temperature to ensure that the temperature is suitable. The oil tank, conveyor mesh belt and baffle are all made of high-temperature resistant metal materials, preferably 304 stainless steel; the conveyor mesh belt is a mesh structure woven from stainless steel wire.

[0049] From bottom to top, there are the first conveyor mesh belt, the second conveyor mesh belt and the third conveyor mesh belt, and the distance between the two conveyor mesh belts is greater than the width and thickness of the fried dough sticks. The two ends of the first conveyor mesh belt are respectively against the edge of the oil tank, and the two ends of the second conveyor mesh belt are respectively greater than the width of the fried dough sticks from the edge of the oil tank; the baffle 93 is transversely arranged on the end side of the second conveyor mesh belt and extends upward to the top of the oil tank to form a complete fried dough stick running route. The starting end of the third conveyor mesh belt is greater than the width of the fried dough sticks from the baffle, and the end is against the edge of the oil tank. The prepared dough 2 falls into one end of the oil tank, falls onto the first conveyor mesh belt under the action of gravity, and is transported to the other end of the oil tank via the first conveyor mesh belt. During the frying process, the dough expands and floats upward to the second conveyor mesh belt, and is transported to the baffle by the second conveyor mesh belt, and then upward to the third conveyor mesh belt, which is then transported to the other end of the oil tank to be fried into fried dough sticks, and is fished out and cooled by the oil control conveyor belt 95 with a mesh structure.

[0050] The oil tank is replaced with a freezing bin, and frozen dough can be made directly. Refrigeration devices are set at the top and bottom of the freezing bin. The starting end of the top conveyor mesh belt in the freezing bin abuts against the edge of the freezing bin, and the distance between the other end and the edge of the freezing bin is greater than the width of the dough. The next conveyor mesh belt is staggered with the upper layer, and the two ends of the bottom conveyor mesh belt abut against the edge of the freezing bin. The prepared dough 2 falls into the freezing bin from one end, falls onto the top conveyor mesh belt under the action of gravity, is transported to the other end of the freezing bin via the conveyor mesh belt, falls into the next conveyor mesh belt, and also falls onto the bottom conveyor mesh belt. The frozen dough is collected and transported out of the freezing bin.

[0051] like Fig.10 , Fig.11 , Fig.12As shown, the dough blank forming mechanism is a ring cutting forming mechanism 8, which includes a cutting roller 81, an oiling device, two relatively rotating striping rollers 85 and a toothed knife striping roller 86. A plurality of circular knives 83 are evenly arranged along the axial direction on the striping roller 85, and the circular knife surface is perpendicular to the roller body. The distance between the circular knives is the width of a strand of fried dough sticks, preferably 1.5 cm, and the circular knife width is preferably 2.5 cm. A plurality of circular knives 83 and spherical knives 84 are evenly arranged along the axial direction on the toothed knife striping roller 86. The circular knives 83 and spherical knives 84 are arranged at intervals. The size of the spherical knives is the same as that of the circular knives 83. The spacing between the spherical knives of the toothed knife striping roller and the circular knives is the same as the spacing between the circular knives of the striping roller, and the circumferential edge of the spherical knives is a serrated structure. The circular knives on the striping roller mesh with the circular knives or spherical knives at the corresponding positions on the toothed knife striping roller, and the overlapping part is 0.5 cm.

[0052] like Fig.10 As shown, the cutting roller 81 is similar to the rolling roller 51, and the distance between the outer edges of the cutting blades of the cutting roller is the length of the dough. Oiling devices are respectively arranged above the slitting roller, the toothed knife slitting roller and the cutting roller 81; the oiling device includes an oil brush 82 and an oil-containing sponge. The oil brush 82 is a cylindrical roller containing bristles. The length of the roller matches the length of the cutting roller. One side of the oil brush abuts against the oil-containing sponge, and the other side abuts against the conveyor belt, the dough skin, the circular knife, and the circular toothed knife to prevent adhesion with the dough. The oil brush is a passive wheel and rotates with the transmission of the conveyor belt or the dough skin. The oiling device can use oil spray instead of the oil brush. The oiling device includes an oil pipe, a nozzle and a booster. A nozzle is arranged at the end of the oil pipe. The nozzle faces the conveyor belt / dough skin / circular knife / blade of the cutting roller. As the equipment runs, oil droplets are continuously sprayed on the above-mentioned parts.

[0053] The dough skin that has been well-rested and passed through the noodle pressing roller enters between the slitting roller and the toothed knife slitting roller, and the two opposite circular knives cut the dough sheet into a number of parallel noodles, and the opposite circular knives and the round toothed knife cut the middle of each noodle into an intermittent disconnected state. The conveyor belt delivers the noodles to the teeth of the cutting roller knife and breaks them into parallel noodle blanks 2, and the intermittent state in the middle of each noodle blank becomes two strands of a fried dough stick. In the subsequent frying step, the oil tank is arranged on one side of the circular cutting forming mechanism, and the conveying mesh belt of the oil tank is a single layer. In order to further increase the output, the length of each roller in the noodle rolling mechanism, the rolling mechanism and the noodle blank forming mechanism can be increased, such as the length of the slitting wheel and the toothed knife slitting wheel in the longitudinal cutting forming mechanism can be increased to 120cm, and a circular knife is arranged in the middle of the roller body of the slitting wheel and the toothed knife slitting wheel in the longitudinal cutting forming mechanism to cut the long noodle blank into a plurality of short noodle blanks.

[0054] The working process of the utility model is further described:

[0055] When making fried dough sticks, firstly, flour is put into the hopper, and then added to the dough mixer 35 by the spiral screw, water and auxiliary materials are added to the liquid mixing box 32 for mixing, and the liquid is added to the dough mixer by the pump according to the ratio with the flour and sprayed on the flour, and the motor of the dough mixer is started to rotate the rotating blade, and the dough moves forward during the mixing process. The dough kneading motor 46 is started, and the dough kneading roller of the first dough kneading machine kneads the dough into a dough sheet, and the dough sheet is folded through the hopper, and the dough sheets are combined and enter the second dough kneading machine 43; the dough sheet is further kneaded by the round-headed dough kneading roller, and then pressed into a dough sheet by the dough pressing wheel. The dough sheet is cut into dough segments by the rolling roller knife, and wrapped with plastic wrap to form a dough roll 1. The dough roll is sent to the cold storage room to rest for 6-8 hours, and the rested dough roll is opened into dough segments, and the dough segments are joined and pressed into dough sheets of a certain width and uniform thickness, and the dough sheets enter the longitudinal cutting and forming mechanism.

[0056] Start the heating device of the conveyor belt and the oil tank, start the slitting wheel and the toothed knife slitting wheel, and apply oil on the conveyor belt; the dough is cut into two intermittently connected dough pieces of the same width during the relative rotation of the slitting wheel and the toothed knife slitting wheel. The prepared dough pieces enter the oil tank through the conveyor belt and are fried into fried dough sticks in the oil tank. The above production line can complete the production of fried dough sticks, double-fried fried dough sticks, frozen dough pieces, crisps, etc., realizing multiple uses of one machine.

Claims

1. A dough forming device for dough sticks, characterized in that: It includes two relatively rotating forming rollers, with a number of thin blades evenly distributed on each roller; the positions of the blades on the two forming rollers correspond to each other, and the corresponding blades are meshed with each other; the two forming rollers rotate synchronously, and the blades divide the pressed and flat dough into a number of strip-shaped dough blanks.

2. The dough forming equipment according to claim 1, characterized in that: The top edge of the blade on the one forming roller body is provided with a serrated structure to form a toothed blade, the blade is spaced apart from the toothed blade, and the toothed blade has the same size as the blade; The two forming rollers rotate synchronously to divide the dough into noodle blanks (2) of equal length, wherein the noodle blanks (2) are composed of two strands of noodles, and the two strands of noodles are in a discontinuous state of being partially continuous and partially disconnected; the distance between adjacent toothed blades is the width of one strand of noodle blank.

3. The dough forming equipment according to claim 2, characterized in that: The two forming roller bodies are respectively a slitting wheel (75) and a toothed knife slitting wheel (76); the slitting wheel (75) is provided with a plurality of long knives (78) evenly arranged along the circumference of the wheel body, and the long knives are parallel to the axis of the wheel body; the toothed knife slitting wheel (76) is provided with a plurality of toothed knives (79) and long knives (78) evenly arranged along the circumference of the wheel body, the toothed knives and the long knives are arranged at intervals, the spacing between adjacent toothed knives and long knives of the toothed knife slitting wheel is the same as the spacing between adjacent long knives of the slitting wheel, the size of the toothed knives is the same as the long knives, and the top edge of the toothed knives is a serrated structure; the long knives of the slitting wheel overlap with the edges of the toothed knives or long knives of the corresponding toothed knife slitting wheel.

4. The dough forming equipment according to claim 2, characterized in that: The two forming roller bodies are respectively a slitting roller (85) and a toothed knife slitting roller (86); a plurality of circular knives (83) are evenly arranged on the roller body of the slitting roller along the axial direction, and the circular knife surfaces are perpendicular to the roller body; the toothed knife slitting roller (86) is evenly arranged with a plurality of circular knives (83) and round toothed knives (84) along the axial direction; the circular knives (83) and round toothed knives (84) are arranged at intervals; the size of the round toothed knives is the same as that of the circular knives; the spacing between adjacent round toothed knives and circular knives of the toothed knife slitting roller is the same as the spacing between adjacent round knives of the slitting roller; and the circumferential edge of the round toothed knives is a sawtooth structure; and the circular knives of the slitting roller overlap with the edges of the circular knives or round toothed knives of the corresponding toothed knife slitting roller.

5. The dough forming equipment according to claim 4, characterized in that: A cutting roller (81) is arranged behind the slitting roller (85) and the toothed knife slitting roller (86), and a plurality of cutting blades are evenly arranged along the circumference of a roller body of the cutting roller (81), and the cutting blades are parallel to the axis of the cutting roller.

6. A fully automatic fried dough stick production line, comprising the fried dough stick dough forming equipment according to any one of claims 1 to 5, characterized in that: The production line comprises a dough kneading mechanism (3), a dough rolling mechanism (4), a rolling mechanism (5), a refrigerating mechanism (6), a dough blank forming mechanism and a frying mechanism (9) which are connected in sequence. Flour and liquid are mixed into dough by the dough kneading mechanism (3). The dough is pressed into dough sheets by the dough rolling mechanism (4). The dough sheets are rolled into dough rolls (1) in the rolling mechanism and are then entered into the refrigerating mechanism (6) for proofing. The proofed dough rolls are opened and joined into continuous dough skins and are entered into the dough blank forming mechanism to form dough sheets (2). The dough sheets are then fried into fried dough sticks by the frying mechanism (9).

7. The fully automatic fried dough stick production line according to claim 6 is characterized in that: The frying mechanism (9) comprises an oil tank (91), a conveyor mesh belt (92) and a heating device (94); the oil tank (91) is a rectangular parallelepiped; the heating device (94) is arranged at the bottom of the oil tank; one end of the oil tank is a feeding end; 2-3 layers of conveyor mesh belts (92) are arranged in the oil tank; the distance between the upper and lower conveyor mesh belts is greater than the width of the fried dough sticks; the two ends of the bottom conveyor mesh belt (92) abut against the two ends of the oil tank; the two ends of the upper conveyor mesh belt are respectively farther away from the two ends of the oil tank than the width of the fried dough sticks.

8. The fully automatic fried dough stick production line according to claim 7 is characterized in that: The conveyor mesh belt (92) has three layers, namely, from bottom to top, a first conveyor mesh belt, a second conveyor mesh belt and a third conveyor mesh belt, and the second conveyor mesh belt is provided with a baffle (93) on one side of the feeding end; the dough (2) falls from the feeding end of the oil tank onto the first conveyor mesh belt, and is transported to the other end of the oil tank by the first conveyor mesh belt. During the frying process, the dough expands and floats upward to the second conveyor mesh belt, and is driven by the second conveyor mesh belt to the baffle and upward to the third conveyor mesh belt, and is transported to the other side of the oil tank to be fried into fried dough sticks.

9. The fully automatic fried dough stick production line according to claim 7, characterized in that: The dough kneading mechanism (4) comprises a plurality of groups of dough kneading rollers that rotate relative to each other and a group of dough pressing wheels (45), wherein the dough pressing wheels are arranged below the dough kneading rollers; a plurality of hammer bodies are arranged at intervals on the roller bodies of the dough kneading rollers, and the hammer bodies are semi-cylindrical or hemispherical.

10. The fully automatic fried dough stick production line according to claim 9, characterized in that: The dough kneading mechanism (3) comprises a dough kneading machine (35), which is a double-shaft rotary mixer. Two rotary shafts are horizontally arranged in the dough kneading machine, and a plurality of rotary blades (36) are distributed on each rotary shaft. The rotary blades are fan-shaped structures with a certain arc. One end of the dough kneading machine is a feed inlet, and a discharge outlet is arranged at the bottom of the other end. The discharge outlet is connected to the dough kneading mechanism (4).

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