Device for spraying chocolate into ice cream cone

Abstract

The utility model relates to the technical field of processing of crisp ice cream cones, and discloses a device for spraying chocolate in ice cream crisp cones, which comprises a conveying unit for conveying crisp cones, a spraying unit for spraying chocolate and a lifting unit, the spraying unit is positioned above the conveying unit, the lifting unit is connected onto the lifting unit, and the chocolate spraying unit is positioned above the conveying unit. A baffle arranged around the spraying unit is arranged on the lifting unit, the lifting unit is used for driving the spraying unit to be close to or away from the crisp cones on the conveying unit, a bending part bent towards the direction of the spraying unit is arranged at the bottom of the baffle, and the bending part can be used for receiving chocolate liquid sprayed out of the crisp cones. According to the chocolate crisp cone, chocolate liquid originally sprayed out of the crisp cone can be prevented from diffusing outwards through the baffles, the chocolate liquid blocked by the baffles can be collected through the bending parts, centralized treatment is facilitated, and therefore waste of the chocolate liquid is avoided.

Description

Technical Field

[0001] The utility model relates to the technical field of crisp cone ice cream processing, in particular to a chocolate spraying device in a crisp cone of ice cream. Background Art

[0002] The crispy cone of crispy ice cream is generally made of egg batter and chocolate. The egg batter is added to the egg roll mold and heated, fried until both sides are golden brown, and then rolled up to form the shape of a crispy cone. In order to improve the taste of the crispy ice cream, a layer of chocolate is generally sprayed on the inside of the crispy cone. On the one hand, it can improve the taste of the crispy ice cream. On the other hand, it can prevent the ice cream from directly contacting the egg batter, which is not conducive to shaping. Especially after the temperature changes, the crispy cone is easily heated and softened, making it difficult to hold when tasting the crispy ice cream.

[0003] In the prior art, a utility model patent (CN216453129U) discloses a chocolate-spraying processing device for ice cream cones, comprising: a chocolate internal spraying device for spraying chocolate onto the inside of the cones on the production line; a low-temperature spraying device, located downstream of the chocolate internal spraying device, for spraying cold air onto the inside of the cones on the production line; and a cold air generating device, comprising an air inlet and an air outlet, the air outlet being connected to the low-temperature spraying device. When the processing equipment sprays chocolate, the chocolate will be sprayed outside the cones, affecting the working environment and causing waste of raw materials.

[0004] Based on this, the technical problem to be solved in this case is: how to prevent the waste of chocolate raw materials. Utility Model Content

[0005] In order to solve the above technical problems, the present invention provides a device for spraying chocolate inside an ice cream cone. The device can use a baffle to prevent the chocolate liquid originally sprayed out of the cone from continuing to spread outward, and can use a bent part to centrally process the chocolate liquid blocked by the baffle. Specifically, the internal spraying pressure of the spraying unit is increased while the spraying range of the chocolate liquid is increased, thereby improving the efficiency of the internal spraying of the chocolate liquid. However, this can easily cause the chocolate liquid to spray outside the cone. Therefore, the baffle and the bent part can avoid the waste of chocolate liquid.

[0006] The technical solution of the utility model is:

[0007] A device for spraying chocolate in an ice cream cone comprises a conveying unit for conveying the cone and a spraying unit for spraying chocolate. The spraying unit is located above the conveying unit and further comprises a lifting unit. The spraying unit is connected to the lifting unit. The lifting unit is provided with a baffle arranged around the spraying unit. The lifting unit is used to drive the spraying unit to move closer to or away from the cone on the conveying unit. The bottom of the baffle is provided with a bending portion that bends toward the spraying unit. The bending portion can be used to receive chocolate liquid sprayed out of the cone.

[0008] One of the above technical solutions of the utility model has at least one of the following advantages or beneficial effects:

[0009] The utility model can prevent the chocolate liquid originally sprayed out of the crisp cone from continuing to spread outwards by the baffle, and can concentrate the chocolate liquid blocked by the baffle through the bent portion. Specifically, it increases the internal spraying pressure of the spraying unit and increases the spraying range of the chocolate liquid, thereby improving the efficiency of the internal spraying of the chocolate liquid. However, this easily causes the chocolate liquid to spray out of the crisp cone, so the baffle and the bent portion can avoid the waste of chocolate liquid. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 This is a perspective view of Example 1 of the present utility model;

[0011] Figure 2 This is a front view of Example 1 of the utility model;

[0012] Figure 3 This is a cross-sectional view of Example 1 of the present utility model;

[0013] Figure 4 This is a schematic diagram of the chocolate spraying method of the present invention;

[0014] Figure 5 This is a schematic diagram of the chocolate spraying process of the present invention.

[0015] Among them, the figure markings of each figure are as follows: 1. Conveying unit; 2. Spraying unit; 3. Lifting unit; 4. Baffle; 5. Cooling unit; 6. Crisp tube; 21. Nozzle; 31. Driving cylinder; 32. Connecting rod; 33. Elastic part; 41. Bending part; 321. First support plate; 322. Second support plate; 411. First half; 412. Second half. DETAILED DESCRIPTION

[0016] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0017] Example 1

[0018] See also Figure 1-5A device for spraying chocolate in an ice cream cone comprises a conveying unit 1 for conveying a cone 6 and a spraying unit 2 for spraying chocolate. The spraying unit 2 is located above the conveying unit 1 and further comprises a lifting unit 3. The spraying unit 2 is connected to the lifting unit 3. The lifting unit 3 is provided with a baffle 4 arranged around the spraying unit 2. The lifting unit 3 is used to drive the spraying unit 2 to move closer to or away from the cone 6 on the conveying unit 1. The bottom of the baffle 4 is provided with a bending portion 41 bent toward the spraying unit 2. The bending portion 41 can be used to receive the chocolate liquid sprayed out of the cone 6.

[0019] In actual application, the staff transports the crisp cone 6 to the bottom of the spraying unit 2 through the conveying unit 1, and then the lifting unit 3 drives the spraying unit 2 to the inside of the crisp cone 6, and sprays the chocolate liquid into the inside of the crisp cone 6 through the spraying unit 2. It should be noted that the spraying pressure of the spraying unit 2 is relatively large, and the spraying area formed is relatively wide. At this time, the baffle 4 can cover the spraying area of ​​the spraying unit 2, thereby preventing the chocolate liquid from continuing to spread outward while spraying out of the crisp cone 6 and making it difficult to clean. Moreover, the blocked chocolate liquid continues to flow downward under the action of the baffle 4, and is finally collected at the bending part 41, so as to facilitate centralized cleaning and tidying up by the staff. In particular, the bending part 41 can be set as a ring plate that can be detached from the bottom of the baffle 4. In this way, the chocolate liquid can be collected and can be removed for centralized treatment, or the entire baffle 4 can be set to be detachable on the lifting unit 3, specifically in a half-clip disassembly method, which can be directly removed to facilitate centralized treatment of the chocolate liquid.

[0020] Preferably, the bent portion 41 includes a first half portion 411 and a second half portion 412 , the first half portion 411 and the second half portion 412 are detachably connected, and both the first half portion 411 and the second half portion 412 are detachably connected to the baffle 4 .

[0021] In this embodiment, the bent portion 41 can be split into a first half 411 and a second half 412, so that the entire bent portion 41 can be easily removed from the baffle 4, so as to facilitate the staff to handle the collected chocolate liquid. It should be noted that the bent portion 41 can also be set to be removable as a whole, and can be directly installed on the baffle 4 or removed from the baffle 4.

[0022] More preferably, the baffle 4 is designed to be arc-shaped, and the arc-shaped baffle 4 is bent in a direction away from the spraying unit 2 .

[0023] In this embodiment, the arc-shaped baffle 4 can make the chocolate liquid sprayed onto the baffle 4 flow downward more easily, which is beneficial to the collection and centralized treatment of the chocolate liquid.

[0024] More preferably, the lifting unit 3 includes a driving cylinder 31 and a connecting rod 32, the power output portion of the driving cylinder 31 is connected to the connecting rod 32, the baffle 4 is located on the connecting rod 32, and the spraying unit 2 is connected to one end of the connecting rod 32. The driving cylinder 31 can be used to drive the baffle 4 and the spraying unit 2 to descend together to spray the chocolate liquid into the crisp tube 6.

[0025] Through the above design, the spraying unit 2 and the baffle 4 can be made to ascend and descend more smoothly through the connecting rod 32, which is conducive to more stable spraying of the spraying unit 2. On the other hand, the baffle 4 can descend together with the spraying unit 2, which can ensure that the baffle 4 can better block the chocolate liquid sprayed outside the crisp tube 6 and collect it through the bent portion 41. In particular, when the baffle 4 is detachably connected to the lifting unit 3, specifically, the baffle 4 can be detachably connected to the connecting rod 32, which can be more convenient for staff to operate.

[0026] More preferably, it further includes an elastic member 33, and a first support plate 321 and a second support plate 322 are provided on the connecting rod 32. The baffle 4 is movably connected to the connecting rod 32 and is located between the first support plate 321 and the second support plate 322. The elastic member 33 is sleeved on the connecting rod 32, and one end of the elastic member 33 abuts against the top of the baffle 4, and the other end abuts against the second support plate 322.

[0027] In the above design, the elastic member 33, the first support plate 321 and the second support plate 322 can realize that when the driving cylinder 31 drives the spraying unit 2 and the baffle 4 downward, when the bottom of the baffle 4 contacts the conveying unit 1, the spraying unit 2 can also continue to move downward under the compression of the elastic member 33, and thus can be closer to the interior of the crisp tube 6, so that the chocolate liquid covers a wider area and the efficiency of spraying the chocolate liquid is higher. The elastic member 33 in this embodiment is a spring.

[0028] Furthermore, a spray head 21 for spraying chocolate liquid is provided at the bottom of the spraying unit 2 .

[0029] In this embodiment, the spraying range is improved by using the nozzle 21 , and the chocolate liquid can cover a wider range in the crisp tube 6 by using the nozzle 21 .

[0030] Preferably, a cooling unit 5 is further included, and the cooling unit 5 is located on one side of the lifting unit 3 along the conveying direction.

[0031] In the above design, after being sprayed with chocolate, the crisp tube 6 will pass through the cooling unit 5, which can spray cooling gas into the inside of the crisp tube 6, so that the chocolate liquid can be cooled faster and fixed on the inner wall of the crisp tube 6.

[0032] More preferably, the conveying unit 1 is a conveyor belt.

[0033] In this embodiment, the conveyor belt can stably convey the crispy tube 6 to the bottom of the spraying unit 2 and the bottom of the cooling unit 5.

[0034] More preferably, the baffle 4 is made of polytetrafluoroethylene material.

[0035] In the above design, in order to reuse the chocolate liquid, the baffle 4 needs to be made of food-grade material to block, collect and centrally process the chocolate liquid. Polytetrafluoroethylene is a relatively common food-grade plastic material, but it is not limited to polytetrafluoroethylene. Any food-grade material can be used as the material for making the baffle 4.

[0036] Although the embodiments of the present invention have been shown and described, those skilled in the art will appreciate that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and purpose of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

Claims

1. A device for spraying chocolate in an ice cream cone, comprising a conveying unit for conveying the cone and a spraying unit for spraying chocolate, wherein the spraying unit is located above the conveying unit and is characterized in that: It also includes a lifting unit, the spraying unit is connected to the lifting unit, and the lifting unit is provided with a baffle arranged around the spraying unit. The lifting unit is used to drive the spraying unit to move closer to or away from the crisp tube on the conveying unit. The bottom of the baffle is provided with a bending portion bent toward the spraying unit, and the bending portion can be used to receive the chocolate liquid sprayed out of the crisp tube.

2. The chocolate spraying device in an ice cream cone according to claim 1, characterized in that: The bent portion includes a first half and a second half, the first half and the second half are detachably connected, and both the first half and the second half are detachably connected to the baffle.

3. The chocolate spraying device in an ice cream cone according to claim 1, characterized in that: The baffle is designed to be arc-shaped, and the arc-shaped baffle is bent in a direction away from the spraying unit.

4. The chocolate spraying device in an ice cream cone according to claim 1, characterized in that: The lifting unit includes a driving cylinder and a connecting rod. The power output portion of the driving cylinder is connected to the connecting rod. The baffle is located on the connecting rod. The spraying unit is connected to one end of the connecting rod. The driving cylinder can be used to drive the baffle and the spraying unit downward together to spray the chocolate liquid into the crisp cone.

5. The chocolate spraying device in an ice cream cone according to claim 4, characterized in that: It also includes an elastic member, a first support plate and a second support plate are provided on the connecting rod, the baffle is movably connected to the connecting rod and is located between the first support plate and the second support plate, the elastic member is sleeved on the connecting rod, one end of the elastic member abuts against the top of the baffle, and the other end abuts against the second support plate.

6. The chocolate spraying device in an ice cream cone according to claim 1, characterized in that: A spray head for spraying chocolate liquid is provided at the bottom of the spraying unit.

7. The chocolate spraying device in an ice cream cone according to claim 1, characterized in that: The device further comprises a cooling unit, which is located at one side of the lifting unit along the conveying direction.

8. The chocolate spraying device in an ice cream cone according to claim 1, characterized in that: The conveying unit is a conveyor belt.

9. The chocolate spraying device in an ice cream cone according to claim 1, characterized in that: The baffle is made of polytetrafluoroethylene material.

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