Chocolate temperature adjusting machine

Abstract

The utility model belongs to the field of chocolate processing, and particularly relates to a chocolate temperature adjusting machine which comprises a shell, a pedal is mounted at the bottom of the shell; a barrel is mounted on the surface of the shell; a stirring plate is mounted in the cylinder body; a discharging pipe is mounted at the top of the shell; the pedal is matched with the discharging pipe; the bottom of the discharge pipe is fixedly connected with a plurality of buffer pipes; the buffer pipes are arranged in a staggered manner; a plurality of springs are mounted at the top of the shell; the top of the spring is fixedly connected with a top plate; a vibration motor is mounted at the bottom of the top plate; baffles are symmetrically connected to the top of the top plate through bolts. A control panel is mounted at the top of the shell; the surface of the top plate is divided into a vibration disc part and a mesh part, and the baffle can shield the mold at the top of the top plate by arranging the baffle, so that direct contact between chocolate splashed by vibration of the mold and the device is reduced, and pollution of the chocolate to the shell is reduced.

Description

TECHNICAL FIELD

[0001] The utility model relates to chocolate processing field, concretely is a kind of chocolate temperature regulator. BACKGROUND

[0002] Chocolate temperature regulator is the equipment specially designed for chocolate making, and its core function is to accurately heat and cool chocolate to achieve the ideal temperature state.

[0003] The working principle of chocolate temperature regulator is that special CPU programmed is used to automatically monitor and adjust heating and cooling process to ensure that chocolate works in the best state. This usually includes advanced technologies such as continuous temperature recovery technology, thermoelectric induction heating and direct cooling of refrigerant gas.

[0004] The existing chocolate temperature regulator usually transports liquid chocolate into the mold and sets the vibration motor and the vibration disc to remove bubbles in the chocolate in the mold. In production and observation, it is found that the chocolate in the mold will splash under the action of vibration due to its low viscosity, and the splashed chocolate will pollute the surface of the device.

[0005] Therefore, a chocolate temperature regulator is proposed to solve the above problems. INVENTION CONTENTS

[0006] In order to make up for the shortcomings of the prior art and solve at least one technical problem in the background art.

[0007] The technical scheme adopted by the utility model to solve its technical problems is: the utility model discloses a chocolate temperature regulator, which comprises a shell, a pedal is installed at the bottom of the shell, a cylinder is installed on the surface of the shell, a stirring plate is installed inside the cylinder, a discharge pipe is installed at the top of the shell, the pedal and the discharge pipe are in matching relationship, a plurality of buffer pipes are fixedly connected to the bottom of the discharge pipe, the buffer pipes are staggered, a plurality of springs are installed at the top of the shell, a top plate is fixedly connected to the top of the spring, a vibration motor is installed at the bottom of the top plate, baffle plates are symmetrically bolted to the top of the top plate, a control panel is installed at the top of the shell, the surface of the top plate is divided into a vibration disc part and a mesh part, the baffle plates shield the molds at the top of the top plate, reducing the direct contact of the splashed chocolate with the device and reducing the pollution of the chocolate to the shell.

[0008] Preferably, a fixed groove is symmetrically formed in the middle of the baffle plate, and a sliding plate is slidably connected to the inner side wall of the baffle plate. By setting the fixed groove, the worker can quickly place and take out the mold through the fixed groove, improving the convenience of the device for the mold. At the same time, the sliding plate shields the surface of the cylinder, reducing the pollution of the chocolate inside the cylinder by external impurities.

[0009] Preferably, the inner side wall of the fixed groove is fixed with a plurality of baffle curtains; the baffle curtains are arranged in an array; when the sliding plate slides out of the fixed groove, the fixed groove is in an open state, the baffle curtains can be lifted, and the mold can be placed on the surface of the vibrating disc part of the top plate; when the vibration motor vibrates the mold on the surface of the top plate, if the chocolate splashes, the baffle curtains can intercept the chocolate, reducing the pollution of the chocolate to the surface of the device.

[0010] Preferably, the inner side wall of the sliding plate is fixed with a plurality of magnets; the magnets are located between an adjacent pair of sliding plates; when the adjacent sliding plates are close, the magnets are close to each other, and the adjacent magnets are attracted to each other under the action of magnetism, so that the sliding plates are close to each other and are subjected to the attraction of the magnets when the sliding plates are close to each other, thereby improving the stability of the butt joint of the pair of sliding plates and improving the protection effect of the sliding plates on the surface of the top plate.

[0011] Preferably, the inner side wall of the baffle plate is slidably connected and penetrates a plurality of material trays; the middle part of the baffle plate is symmetrically fixed with a fixed plate; the top of the fixed plate is rotatably connected with a screw rod; a plurality of pressing plates are threadedly connected in the middle of the screw rod; the pressing plates and the baffle plate are slidably connected; the pressing plates and the material trays are correspondingly arranged; when the workers need to vibrate a plurality of molds, the screw rod is rotated to make the pressing plates away from the material trays, at this time, all the material trays are in a movable state, the workers can place the molds on the surface of the top plate and the material trays in turn, and finally the screw rod is rotated to fix the material trays with the pressing plates, so that the vibration motor can vibrate a plurality of molds, thereby improving the convenience of the device for processing a plurality of chocolates.

[0012] Preferably, the middle part of the material tray is boltedly connected with a connecting plate; the middle part of the connecting plate is fixed with a plurality of cleaning rods; when the workers slide the material tray, the material tray moves together with the connecting plate and the cleaning rods, and the cleaning rods clean the inner wall of the baffle plate and the baffle curtain, thereby reducing the chocolate mucus attached to the surface thereof.

[0013] The chocolate temperature adjusting machine has the advantages that:

[0014] 1. The chocolate temperature adjusting machine, the surface of the top plate is divided into a vibrating disc part and a mesh part, the baffle plate is arranged, the baffle plate shields the mold on the top of the top plate, reduces the direct contact between the splashed chocolate of the mold vibration and the device, and reduces the pollution of the chocolate to the shell.

[0015] 2. The chocolate temperature adjusting machine, the fixed groove is arranged, so that the workers can quickly place and take out the mold through the fixed groove, the convenience of the device for using the mold is improved, and the sliding plate shields the surface of the cylinder, thereby reducing the pollution of the chocolate in the cylinder to external impurities. BRIEF DESCRIPTION OF DRAWINGS

[0016] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0017] Figure 1 It is a schematic diagram of the main body of the utility model;

[0018] Figure 2 This is a schematic structural diagram of the cylinder in the utility model;

[0019] Figure 3 This is a schematic structural diagram of the slide plate in the utility model;

[0020] Figure 4 This is a structural diagram of the middle material tray of the utility model;

[0021] Figure 5 This is a schematic diagram of the structure of the magnet in the utility model;

[0022] Figure 6 It is a structural schematic diagram of the connecting plate in the utility model.

[0023] In the figure: 1. Shell; 12. Pedal; 13. Cylinder; 14. Stirring plate; 15. Control panel; 16. Discharge pipe; 17. Buffer tube; 18. Spring; 19. Top plate; 110. Vibration motor; 111. Baffle; 2. Slide plate; 22. Fixed groove; 3. Curtain; 4. Magnet; 5. Feed tray; 52. Fixed plate; 53. Screw; 54. Press plate; 6. Connecting plate; 62. Cleaning rod. DETAILED DESCRIPTION

[0024] The following will be combined with the accompanying 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.

[0025] Specific examples are given below.

[0026] See also Figures 1 to 6As shown, a chocolate tempering machine according to an embodiment of the present invention comprises a housing 1; a pedal 12 is installed at the bottom of the housing 1; a cylinder 13 is installed on the surface of the housing 1; a stirring plate 14 is installed inside the cylinder 13; a discharge pipe 16 is installed on the top of the housing 1; the pedal 12 and the discharge pipe 16 are in a matching relationship; a plurality of buffer tubes 17 are fixedly connected to the bottom of the discharge pipe 16; the buffer tubes 17 are staggered; a plurality of springs 18 are installed on the top of the housing 1; the top of the spring 18 is fixedly connected to a top Plate 19; a vibration motor 110 is installed at the bottom of the top plate 19; a baffle 111 is symmetrically bolted to the top of the top plate 19; a control panel 15 is installed on the top of the housing 1; the surface of the top plate 19 is divided into a vibration disk portion and a mesh portion. When working, chocolate can be poured into the cylinder 13. The staff can set the temperature parameters in the cylinder 13 and the speed of the stirring plate 14 and other parameters through the control panel 15. Then, the device is started so that the chocolate in the cylinder 13 is heated and lubricated and stirred by the stirring plate 14, so that the device heats the chocolate. When the chocolate inside the cylinder 13 is injected into the mold, the staff can step on the pedal 12 to make the chocolate inside the cylinder 13 flow out through the discharge pipe 16. The buffer pipe 17 will guide the outflowing chocolate in multiple ways so that the chocolate will slowly flow into the mold surface. Then the staff can place the mold on the vibration disk on both sides of the top plate 19 and start the vibration motor 110. When the vibration motor 110 is started, the top plate 19 will vibrate. The chocolate in the mold on the top of the top plate 19 will expel internal bubbles under the action of vibration. The mold will shake and deviate on the surface of the top plate 19 under the action of vibration, and the chocolate in the mold will splash under the action of vibration. The splashed chocolate will reach the surface of the baffle 111, and the baffle 111 will intercept the chocolate. After vibrating for a period of time, the vibration motor 110 can be stopped until the chocolate on the mold surface cools down naturally, thereby realizing the temperature adjustment of the chocolate by the device. By setting the baffle 111, the baffle 111 will shield the mold on the top of the top plate 19, reducing the direct contact between the chocolate splashed by the vibration of the mold and the device, and reducing the contamination of the shell 1 by the chocolate.

[0027] See also Figure 3 and Figure 4As shown, the middle of the baffle 111 is symmetrically provided with a fixed groove 22; the inner side wall of the baffle 111 is slidably connected with a sliding plate 2; during normal operation, the sliding plate 2 will be located at the fixed groove 22 and block the fixed groove 22, after the chocolate is injected into the mold through the discharge pipe 16, the staff can slide the two sliding plates 2 to make the sliding plate 2 away from the fixed groove 22, at this time, the adjacent pair of sliding plates 2 will approach each other and shield the mesh part around the surface of the top plate 19, reducing the direct contact of the chocolate in the cylinder 13 with the external impurities, then the staff can place the mold on the vibrating disc part on the surface of the top plate 19 through the fixed groove 22; by arranging the fixed groove 22, the staff can quickly place and take out the mold through the fixed groove 22, improving the convenience of the device for using the mold, and at the same time, the sliding plate 2 will shield the surface of the cylinder 13, reducing the pollution of the chocolate in the cylinder 13 by external impurities.

[0028] As shown in Figure 3 and Figure 4 As shown, the inner side wall of the fixed groove 22 is fixedly connected with a plurality of curtain 3; the curtain 3 is arranged in an array; when the sliding plate 2 slides out of the fixed groove 22, the fixed groove 22 will be in an open state, the staff can lift the curtain 3 and put the mold into the vibrating disc part on the surface of the top plate 19, when the vibrating motor 110 vibrates the mold on the surface of the top plate 19, if the chocolate splashes, the curtain 3 will intercept these chocolates, reducing the pollution of the device surface by the chocolate.

[0029] As shown in Figure 5 As shown, the inner side wall of the sliding plate 2 is fixedly connected with a plurality of magnets 4; the magnets 4 are located between the adjacent pair of sliding plates 2; when the adjacent sliding plates 2 approach, the magnets 4 will approach each other, and the adjacent magnets 4 will be attracted to each other under the action of magnetism, so that the sliding plates 2 will be subjected to the attraction of the magnets 4 when they approach, improving the stability of the abutment of a pair of sliding plates 2 and improving the protection effect of the sliding plate 2 on the surface of the top plate 19.

[0030] As shown in Figure 4 As shown, the inner side wall of the baffle 111 is slidably connected and penetratingly provided with a plurality of trays 5; the middle of the baffle 111 is symmetrically fixedly connected with a fixed plate 52; the top of the fixed plate 52 is rotatably connected with a screw rod 53; the middle of the screw rod 53 is threadedly connected with a plurality of pressing plates 54; the pressing plate 54 and the baffle 111 are slidably connected; the pressing plate 54 and the tray 5 are correspondingly arranged; when the staff needs to vibrate a plurality of molds, the staff can rotate the screw rod 53 to make the pressing plate 54 away from the tray 5, at this time, all the trays 5 will be in a movable state, the staff can sequentially place the molds on the surface of the top plate 19 and the tray 5, and finally rotate the screw rod 53 to fix the tray 5 with the pressing plate 54, so that the vibrating motor 110 can vibrate a plurality of molds, improving the convenience of the device for processing a plurality of chocolates.

[0031] As shown in Figure 6 As shown, the middle part of the material tray 5 is bolted to a connecting plate 6; the middle part of the connecting plate 6 is fixedly connected to a plurality of cleaning rods 62; when the staff slides the material tray 5, the material tray 5 will move with the connecting plate 6 and the cleaning rods 62, and the cleaning rods 62 will clean the inner wall of the baffle 111 and the curtain 3 to reduce the chocolate sticky substance adhering to their surface.

[0032] Working principle: Pour chocolate into the cylinder 13. The staff can set the temperature parameters in the cylinder 13 and the speed of the stirring plate 14 and other parameters through the control panel 15. Then start the device to heat and lubricate the chocolate in the cylinder 13 and stir it by the stirring plate 14, so that the device heats the chocolate. When the chocolate in the cylinder 13 needs to be injected into the mold, the staff can step on the pedal 12 to make the chocolate in the cylinder 13 flow out through the discharge pipe 16. The buffer pipe 17 will guide the outflowing chocolate in multiple ways so that the chocolate will slowly flow into the mold surface. Then the staff can place the mold on the vibration disk on both sides of the top plate 19 and start the vibration motor 110. The vibration motor 11 0 will vibrate when it is started. The chocolate in the mold on the top of the top plate 19 will expel the internal bubbles under the action of the vibration. The mold will shake and deflect on the surface of the top plate 19 under the action of the vibration, and the chocolate in the mold will splash under the action of the vibration. The splashed chocolate will reach the surface of the baffle 111, and the baffle 111 will intercept the chocolate. After vibrating for a period of time, the vibration motor 110 can be stopped until the chocolate on the mold surface cools down naturally, so that the device can adjust the temperature of the chocolate. During normal operation, the slide 2 will be located at the fixed groove 22 and the fixed groove 22 will be blocked. After the chocolate is injected into the mold through the discharge pipe 16, the staff can slide the slides on both sides. 2 makes the slide plate 2 away from the fixed groove 22. At this time, the adjacent pair of slide plates 2 will approach each other and block the mesh portion around the surface of the top plate 19, reducing the direct contact between the chocolate inside the cylinder 13 and external impurities. Then the staff can place the mold on the vibration disk portion on the surface of the top plate 19 through the fixed groove 22; when the slide plate 2 slides out of the fixed groove 22, the fixed groove 22 will be in an open state, and the staff can lift the curtain 3 and place the mold on the vibration disk portion on the surface of the top plate 19. When the vibration motor 110 vibrates the mold on the surface of the top plate 19, if the chocolate splashes, the curtain 3 will intercept the chocolate; when the adjacent slide plates 2 approach each other, the magnets 4 will approach each other, and the adjacent magnets The iron 4 will attract each other under the action of magnetism, so that when the slide plates 2 are close, they will be affected by the suction force of the magnet 4, thereby improving the stability of a pair of slide plates 2 when docking; when the staff needs to vibrate multiple molds, the screw 53 can be rotated to make the pressure plate 54 leave the material tray 5. At this time, all the material trays 5 will be in an active state, and the staff can place the molds on the surface of the top plate 19 and the material tray 5 in turn, and finally rotate the screw 53 to make the pressure plate 54 fix the material tray 5, so that the vibration motor 110 can vibrate multiple molds; when the staff slides the material tray 5, the material tray 5 will move with the connecting plate 6 and the cleaning rod 62, and the cleaning rod 62 will clean the inner wall of the baffle 111 and the curtain 3.

[0033] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and improvements may be made to the present invention without departing from the spirit and scope of the present invention, and such changes and improvements fall within the scope of the present invention as claimed.

Claims

1. A chocolate tempering machine, comprising a housing (1), characterized in that: A pedal (12) is installed at the bottom of the shell (1); a cylinder (13) is installed on the surface of the shell (1); a stirring plate (14) is installed inside the cylinder (13); a discharge pipe (16) is installed at the top of the shell (1); the pedal (12) and the discharge pipe (16) are in a matching relationship; a plurality of buffer tubes (17) are fixedly connected to the bottom of the discharge pipe (16); the buffer tubes (17) are staggered; a plurality of springs (18) are installed at the top of the shell (1); a top plate (19) is fixedly connected to the top of the spring (18); a vibration motor (110) is installed at the bottom of the top plate (19); a baffle (111) is symmetrically bolted to the top of the top plate (19); a control panel (15) is installed at the top of the shell (1).

2. The chocolate tempering machine according to claim 1, characterized in that: A fixing groove (22) is symmetrically provided in the middle of the baffle (111); and a slide plate (2) is slidably connected to the inner side wall of the baffle (111).

3. The chocolate tempering machine according to claim 2, characterized in that: A plurality of blocking curtains (3) are fixedly connected to the inner side wall of the fixing groove (22); the blocking curtains (3) are arranged in an array.

4. The chocolate tempering machine according to claim 3, characterized in that: A plurality of magnets (4) are fixedly connected to the inner side wall of the slide plate (2); the magnets (4) are located between a pair of adjacent slide plates (2).

5. The chocolate tempering machine according to claim 4, characterized in that: The inner wall of the baffle (111) is slidably connected and is penetrated by a plurality of material trays (5); a fixed plate (52) is symmetrically fixed to the middle of the baffle (111); a screw (53) is rotatably connected to the top of the fixed plate (52); a plurality of pressing plates (54) are threadedly connected to the middle of the screw (53); the pressing plates (54) and the baffle (111) are slidably connected; the pressing plates (54) and the material trays (5) are correspondingly arranged.

6. The chocolate tempering machine according to claim 5, characterized in that: The middle of the material tray (5) is bolted to a connecting plate (6); the middle of the connecting plate (6) is fixedly connected to a plurality of cleaning rods (62).

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