Dough anti-adhesion conveying device
By designing an anti-sticking dough conveying device, the intermittent transfer and cooling of dough is achieved through the cooperation of the transfer plate and the rotating shaft, which solves the problem of dough sticking together during the conveying process and improves the conveying efficiency and the quality of pastries.
Patent Information
- Application Number
- CN202423298318.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-31
- Publication Date
- 2025-12-09
- Estimated Expiration
- 2034-12-31
AI Technical Summary
In existing technologies, during the conveying process, the dough often comes into contact with and collides with each other, causing the dough to stick together, which affects the convenience of conveying and the quality of the pastries.
The system employs a combination of a first transfer plate, a second transfer plate, a third transfer plate, a first rotating shaft, and a power assembly. The power assembly drives the first rotating shaft to rotate, enabling intermittent transfer of the dough. Combined with the design of the transfer rod and cooling gas, the dough is prevented from sticking together during transport.
It effectively reduces the probability of dough sticking together during transportation, improves transportation efficiency and pastry quality, saves power costs, and ensures the stability and reliability of cooling effect.
Smart Images
Figure CN223640054U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of conveying devices, in particular to a dough anti-adhesion conveying device. BACKGROUND
[0002] Pastry is a kind of food made of cereal, legume, tuber, oil, sugar, egg and other food materials as main raw materials, through processes such as modulation, molding and cooking. In the production process, pastry usually needs to go through steps such as molding and baking, especially the crisp pastry, which often uses oil and sugar as main raw materials, bakes after being made into plastic dough, and has crisp organization and excellent taste.
[0003] The dough formed in the initial stage of pastry processing often collides with each other during conveying, which is prone to cause mutual adhesion of the dough, not only causing inconvenience in conveying but also affecting the quality of the pastry. CONTENT OF THE UTILITY MODEL
[0004] In order to improve the problem of mutual adhesion of the dough during conveying, not only causing inconvenience in conveying but also affecting the quality of the pastry, the present application provides a dough anti-adhesion conveying device.
[0005] The dough anti-adhesion conveying device provided by the present application adopts the following technical scheme:
[0006] A dough anti-adhesion conveying device, comprising a first conveying belt, a second conveying belt and a transfer mechanism, the transfer mechanism comprising a first transfer plate, a second transfer plate, a third transfer plate, a first transfer shaft and a power assembly, the first transfer plate being arranged at the discharge end of the first conveying belt, the third transfer plate being arranged at the feeding end of the second conveying belt, the first transfer shaft being rotatably connected to the second conveying belt through a support, the second transfer plate being uniformly distributed on the peripheral wall of the first transfer shaft around the axis of the first transfer shaft, one end of the second transfer plate away from the first transfer shaft being provided with a transfer rod in the length direction of the first transfer shaft, and the first transfer plate and the third transfer plate being provided with an avoidance slot corresponding to the transfer rod; the power assembly is used to drive the first transfer shaft to rotate.
[0007] By adopting the above technical scheme, when the dough is conveyed from the first conveying belt to the first transfer plate, the power assembly drives the first transfer shaft to rotate, so that the transfer rod rotates from below the first transfer plate to above the first transfer plate through the avoidance slot on the second transfer plate. In this process, the second transfer plate supports the dough on the first transfer plate, and then the dough is transferred to the third transfer plate by the rotation of the second transfer plate. Subsequently, the dough falls into the second conveying belt and is conveyed away. With the continuous rotation of the second transfer plate, the dough is intermittently transferred to the second conveying belt, thereby avoiding the accumulation of the dough and improving the problem of mutual adhesion of the dough during conveying, not only causing inconvenience in conveying but also affecting the quality of the pastry.
[0008] Optionally, the second conveying belt is driven by a rotating motor, and the power assembly comprises a belt pulley and a transfer belt, the belt pulley is coaxially connected to the first rotating shaft and the rotating shaft of the rotating motor respectively, and the transfer belt is arranged on the two belt pulleys.
[0009] By adopting the above technical scheme, the rotating motor drives the second conveying belt to move, and simultaneously drives the first rotating shaft to rotate through the transmission of the belt pulley and the transfer belt, so that the function requirement of the power assembly driving the first rotating shaft to rotate is realized, and the power cost is saved.
[0010] Optionally, the first rotating shaft is provided with a first hollow chamber, the transfer rod is provided with an air outlet hole, the air outlet hole is communicated with the first hollow chamber, the support is provided with a second hollow chamber, the first rotating shaft is inserted into the second hollow chamber of the support and is rotationally connected to the support, the first rotating shaft is provided with an air inlet hole communicated with the second hollow chamber, the support is provided with a conduit connected to the second hollow chamber, and the other end of the conduit is used to be connected to the refrigerating machine.
[0011] By adopting the above technical scheme, the first hollow chamber in the first rotating shaft and the air outlet hole on the transfer rod form a gas flow path, so that the dough in the transfer process can be cooled, and the phenomenon of dough adhesion due to temperature rise caused by fermentation can be effectively prevented. At the same time, the design of the second hollow chamber on the support and the conduit enables the refrigerating machine to continuously supply cold air, thereby ensuring the stability and reliability of the cooling effect.
[0012] Optionally, the transfer rod is an arc-shaped rod.
[0013] By adopting the above technical scheme, the design of the arc-shaped transfer rod can prevent the dough from slipping off the transfer rod, thereby improving the stability in the transfer process.
[0014] Optionally, the first conveying belt is provided with a support, the support is vertically and slidably connected with a baffle, a gap for allowing a single layer of dough to pass through is formed between the baffle and the upper surface of the first conveying belt, and the support is provided with a driving assembly for driving the sliding block to move.
[0015] By adopting the above technical scheme, the dough can always be kept in a single layer state during the conveying process, thereby avoiding the adhesion problem caused by the stacking of multiple layers of dough. At the same time, the adjustable gap between the baffle and the upper surface of the first conveying belt enables the equipment to adapt to doughs of different sizes, thereby improving the conveying efficiency and flexibility. The driving assembly further improves the operation convenience, and the adjustment process is more labor-saving and efficient.
[0016] Optionally, the driving assembly comprises a threaded rod, the threaded rod is vertically and threadedly connected to the support, and the bottom of the threaded rod is rotationally connected to the baffle about the axis of the threaded rod.
[0017] By adopting the technical scheme, the threaded rod can be rotated to make the threaded rod move up and down along the vertical direction, thereby driving the sliding block to move up and down, the function of driving the sliding block to move up and down is realized, the structure is relatively simple, and the sliding block moves more stably and reliably.
[0018] Optionally, the baffle is provided with a buffer pad.
[0019] By adopting the technical scheme, the buffer pad can buffer the collision between the dough and the baffle, reduce the probability of collision deformation of the dough, and improve the quality of the finished cakes.
[0020] Optionally, the third transfer plate is inclined.
[0021] By adopting the technical scheme, when the dough moves from the third transfer plate, the dough slides onto the second conveying belt under the action of its own gravity, thereby reducing the probability of accumulation and adhesion of the dough on the third transfer plate.
[0022] In summary, the present application has at least one of the following beneficial technical effects:
[0023] 1. The matched arrangement of the first transfer plate, the second transfer plate, the third transfer plate, the first rotating shaft and the power assembly enables the dough to be intermittently transferred from the first conveying belt to the second conveying belt, thereby reducing the probability of mutual adhesion of the dough during the transportation process;
[0024] 2. The power assembly enables the first rotating shaft to stably rotate through the transmission of the belt pulley and the transfer belt, thereby ensuring the reliability of the entire device, simplifying the structure and reducing the cost;
[0025] 3. The first hollow chamber in the first rotating shaft and the air outlet hole on the transfer rod form a gas flow path, which can cool the dough during the transfer process, effectively preventing the dough from sticking due to the increase in temperature caused by fermentation. BRIEF DESCRIPTION OF DRAWINGS
[0026] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor.
[0027] Figure 1 is a schematic diagram of the overall structure of the embodiment of the present application;
[0028] Figure 2 is Figure 1 a schematic diagram of the cross-sectional structure along line A-A in
[0029] Reference numerals: 1. First conveyor belt; 2. Second conveyor belt; 21. Mounting frame; 22. Conveyor belt; 23. Rotary roller; 24. Rotating motor; 3. Transfer mechanism; 31. First transfer plate; 311. Clearance groove; 32. Second transfer plate; 321. Transfer rod; 322. Air outlet; 33. Third transfer plate; 34. First rotating shaft; 341. First hollow chamber; 342. Air inlet; 35. Pulley; 36. Transfer belt; 4. Single-layer transport mechanism; 41. Support; 42. Baffle; 43. Limiting rod; 44. Threaded rod; 5. Bracket; 51. Second hollow chamber; 52. Conduit; 6. Refrigeration unit. Detailed Implementation
[0030] The following is in conjunction with the appendix Figures 1-2 This application will be described in further detail.
[0031] This application discloses a dough anti-sticking conveying device. (Refer to...) Figure 1 The dough anti-sticking conveying device includes a first conveyor belt 1, a second conveyor belt 2, and a transfer mechanism 3. The first conveyor belt 1 is equipped with a single-layer transport mechanism 4, which is used to transport the dough in a single layer. The transfer mechanism 3 is used to intermittently transfer the dough from the first conveyor belt 1 to the second conveyor belt 2. The single-layer transport mechanism 4 and the transfer mechanism 3 work together to prevent dough accumulation and improve the problem of dough sticking together during transport, which not only causes inconvenience but also affects the quality of the pastries.
[0032] For example, the single-layer transport mechanism 4 includes a support 41, a baffle 42, and a drive assembly. The support 41 is fixedly installed on the first conveyor belt 1. The baffle 42 is provided with two limiting rods 43 along the vertical direction. The two limiting rods 43 pass through the support 41 vertically, so that the slider is slidably connected to the support 41 along the vertical direction. A gap is left between the baffle 42 and the upper surface of the first conveyor belt 1 for the dough to pass through in a single layer. The support 41 is provided with a drive assembly for driving the slider to move.
[0033] By driving the slider up and down using the drive component, only a single layer of dough is allowed to pass through the gap between the baffle 42 and the upper surface of the first conveyor belt 1, thus preventing the dough from stacking up and down during transportation and reducing the probability of the dough sticking together. Furthermore, the adjustable gap design between the baffle 42 and the upper surface of the first conveyor belt 1 allows the equipment to adapt to dough of different sizes, improving conveying efficiency and flexibility.
[0034] Specifically, the driving component includes a threaded rod 44, which is vertically threaded onto the support 41, and its bottom is rotatably connected to the baffle 42 around its own axis. Rotating the threaded rod 44 allows for vertical adjustment, thereby raising and lowering the slider and realizing the function of the driving component in moving the slider up and down. The structure is relatively simple and easy to use. Furthermore, the baffle 42 is equipped with a buffer pad, which replaces the baffle 42 in contact with the dough, cushioning the collision between the dough and the baffle 42, reducing the probability of dough deformation, and improving the quality of the finished pastry.
[0035] The transfer mechanism 3 includes a first transfer plate 31, a second transfer plate 32, a third transfer plate 33, a first rotating shaft 34, and a power assembly. The first transfer plate 31 is bolted to the discharge end of the first conveyor belt 1, and the upper surface of the first transfer plate 31 is flush with the upper surface of the first conveyor belt 1, so that the dough on the first conveyor belt 1 can be transported to the first transfer plate 31 in a single layer.
[0036] The third transfer plate 33 is bolted to the feed end of the second conveyor belt 2, and the third transfer plate 33 is set at an angle to the upper surface of the second conveyor belt 2. In this application, the angle between the third transfer plate 33 and the upper surface of the second conveyor belt 2 is 45°.
[0037] The second conveyor belt 2 includes a mounting frame 21, a conveyor belt 22, rollers 23, and a rotating motor 24. The rollers 23 are rotatably connected to both ends of the mounting frame 21. The conveyor belt 22 is wound around both rollers 23. The rotating motor 24 is fixedly mounted on the mounting frame 21, and the rotating shaft of the rotating motor 24 is connected to one of the rollers 23. The rotating motor 24 drives the roller 23 to rotate, thereby driving the conveyor belt 22 to rotate, thus realizing the transportation function of the second conveyor belt 2.
[0038] A bracket 5 is welded and fixed to the mounting frame 21. A first rotating shaft 34 passes transversely through the bracket 5 and is rotatably connected to the bracket 5 around its own axis. Second transfer plates 32 are evenly distributed around the axis of the first rotating shaft 34 on its peripheral wall; specifically, the second transfer plates 32 are welded and fixed to the first rotating shaft 34. Transfer rods 321, which are arc-shaped, are welded and fixed at intervals along the length of the first rotating shaft 34 at the end of the second transfer plate 32 furthest from the first rotating shaft 34. The rotation trajectory of the transfer rods 321 intersects both the first transfer plate 31 and the second transfer plate 32. Alternating clearance grooves 311 are provided on the first transfer plate 31 and the third transfer plate 33 corresponding to the transfer rods 321. A power assembly is mounted on the mounting frame 21 and is used to drive the first rotating shaft 34 to rotate.
[0039] In operation, after the dough is conveyed from the first conveyor belt 1 onto the first transfer plate 31, the power assembly drives the first rotating shaft 34 to rotate. This causes the transfer rod 321 to rotate from below the first transfer plate 31 through the clearance groove 311 on the second transfer plate 32 to above the first transfer plate 31. During this process, the transfer rod 321 supports the dough on the first transfer plate 31. As the transfer rod 321 rotates, the dough is then transferred to the third transfer plate 33. Under its own gravity, the dough slides down onto the second conveyor belt 2 and is transported away. The continuous rotation of the second transfer plate 32 causes the dough to be intermittently transferred to the second conveyor belt 2, thereby preventing the dough from piling up horizontally and improving the problem of dough sticking together during transportation, which not only makes transportation inconvenient but also affects the quality of the pastries.
[0040] Specifically, the power assembly includes pulleys 35 and a transfer belt 36. The pulleys 35 are coaxially connected to the first rotating shaft 34 and the rotating shaft of the motor 24, respectively. The transfer belt 36 is wound around both pulleys 35. During the operation of the first conveyor belt 1, the motor 24 synchronously drives the first rotating shaft 34 to rotate through the transmission of the pulleys 35 and the transfer belt 36, saving power costs and making the first rotating shaft 34 move synchronously with the first conveyor belt 1, thus making the overall structure of the conveying device more stable.
[0041] Furthermore, refer to Figure 2 A first hollow chamber 341 is formed inside the first rotating shaft 34, and an air outlet 322 is formed on the transfer rod 321, which communicates with the hollow chamber. A second hollow chamber 51 is formed on the support 5. The first rotating shaft 34 is inserted into the second hollow chamber 51 on the support 5 and is rotatably connected to the support 5. An air inlet 342 is formed on the first rotating shaft 34, which communicates with the second hollow chamber 51. A conduit 52 is provided on the support 5 to connect to the second hollow chamber 51, and the other end of the conduit 52 is used to connect to the refrigeration unit 6. The refrigeration unit 6 inputs cooling gas into the second hollow chamber 51 through the conduit 52. The cooling gas passes through the air inlet 342 and the first hollow chamber 341 in sequence and is discharged from the air outlet 322 on the transfer rod 321, thereby rapidly cooling the dough located on the transfer rod 321 during the transfer process, thus preventing the dough from sticking together due to the temperature rise caused by fermentation.
[0042] The implementation principle of the dough anti-sticking conveying device in this application embodiment is as follows: When in use, the height of the baffle 42 is adjusted by rotating the threaded rod 44, so that only a single layer of dough can pass between the baffle 42 and the first conveyor belt 1, thereby reducing the probability of dough sticking together due to mutual accumulation in the vertical direction.
[0043] After the dough is transferred to the first transfer plate 31, the rotating motor 24 drives the first rotating shaft 34 to rotate under the transmission action of the pulley 35 and the transfer belt 36. This causes the transfer rod 321 to rotate from below the first transfer plate 31 through the clearance groove 311 on the second transfer plate 32 to above the first transfer plate 31. During this process, the transfer rod 321 supports the dough on the first transfer plate 31. As the transfer rod 321 continues to rotate, the dough is transferred to the third transfer plate 33. At this time, the dough on the third transfer plate 33 slides down onto the conveyor belt 22 on the second conveyor belt 2 under its own gravity and is transported away. With the continuous rotation of the second transfer plate 32, the dough is intermittently transferred to the second conveyor belt 2, thereby avoiding the dough from piling up horizontally and improving the problem of dough sticking together during transportation, which not only makes transportation inconvenient but also affects the quality of the pastry.
[0044] Meanwhile, the refrigeration unit 6 introduces cooling gas into the second hollow chamber 51 through the conduit 52. The cooling gas passes through the air inlet 342 and the first hollow chamber 341 in sequence and is discharged from the air outlet 322 on the transfer rod 321, thereby rapidly cooling the dough located on the transfer rod 321 during the transfer process, thus preventing the dough from sticking together due to the temperature rise caused by fermentation, and further reducing the probability of dough sticking.
[0045] The above are all optional embodiments of this application and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.
Claims
1. A dough anti-sticking conveying device, characterized in that: The system includes a first conveyor belt (1), a second conveyor belt (2), and a transfer mechanism (3). The transfer mechanism (3) includes a first transfer plate (31), a second transfer plate (32), a third transfer plate (33), a first rotating shaft (34), and a power assembly. The first transfer plate (31) is located at the discharge end of the first conveyor belt (1), and the third transfer plate (33) is located at the feed end of the second conveyor belt (2). The first rotating shaft (34) is rotatably connected to the second conveyor belt (2) via a bracket (5). The second transfer plate (32) is evenly distributed around the axis of the first rotating shaft (34) on the peripheral wall of the first rotating shaft (34). The end of the second transfer plate (32) away from the first rotating shaft (34) is provided with transfer rods (321) spaced apart along the length direction of the first rotating shaft (34). The first transfer plate (31) and the third transfer plate (33) are provided with clearance grooves (311) corresponding to the transfer rods (321). The power assembly is used to drive the first rotating shaft (34) to rotate.
2. The dough anti-sticking conveying device according to claim 1, characterized in that: The second conveyor belt (2) is driven by a rotating motor (24). The power assembly includes a pulley (35) and a transfer belt (36). The pulley (35) is coaxially connected to the first rotating shaft (34) and the rotating shaft of the rotating motor (24), respectively. The transfer belt (36) is wound around the two pulleys (35).
3. The dough anti-sticking conveying device according to claim 1, characterized in that: The first rotating shaft (34) has a first hollow chamber (341) inside, and the transfer rod (321) has an air outlet (322) connected to the hollow chamber. The bracket (5) has a second hollow chamber (51) inside, and the first rotating shaft (34) is inserted into the second hollow chamber (51) on the bracket (5) and rotatably connected to the bracket (5). The first rotating shaft (34) has an air inlet (342) connected to the second hollow chamber (51). The bracket (5) has a conduit (52) connected to the second hollow chamber (51), and the other end of the conduit (52) is used to connect to the refrigerator (6).
4. The dough anti-sticking conveying device according to claim 1, characterized in that: The transfer rod (321) is an arc-shaped rod.
5. The dough anti-sticking conveying device according to claim 1, characterized in that: The first conveyor belt (1) is provided with a support (41), and a baffle (42) is slidably connected to the support (41) along the vertical direction. A gap is left between the baffle (42) and the upper surface of the first conveyor belt (1) for the dough to pass through in a single layer. The support (41) is provided with a drive component for driving the slider to move.
6. The dough anti-sticking conveying device according to claim 5, characterized in that: The drive assembly includes a threaded rod (44) which is vertically threaded onto a support (41) and the bottom of the threaded rod (44) is rotatably connected to a baffle (42) about its own axis.
7. The dough anti-sticking conveying device according to claim 5, characterized in that: The baffle (42) is provided with a buffer pad.
8. The dough anti-sticking conveying device according to claim 1, characterized in that: The third transfer plate (33) is set at an angle.