Ice cream machine with hardness forming degree control function

Abstract

The utility model discloses an ice cream machine with a hardness forming degree control function, which comprises a machine table, a charging barrel mechanism, a discharging mechanism and a stirring mechanism, and refrigeration pipelines arranged in a circumferential array are embedded into the barrel wall of the charging barrel mechanism. The charging barrel mechanism is of a double-layer structure, refrigerant is filled between an inner refrigeration contact layer and an outer heat preservation layer, and a discharging barrel is arranged at the bottom in a sealed mode. A stirring blade main body of the stirring mechanism is square and is provided with a scraper part and a stirring guide wing, an inclined auxiliary stirring blade is fixed at the bottom, and the lower end of the stirring blade extends to the inner edge of the discharging barrel and is provided with an auxiliary discharging blade. By optimizing a charging barrel refrigeration structure and innovating the stirring blade design, the problems that a freezing layer is easily formed on the inner edge of a charging barrel of a traditional ice cream machine, ice cream is locally too hard and mixing is uneven are solved, precise control over the hardness forming degree of the ice cream can be achieved, the ice cream making quality and taste are improved, and the service life of equipment is prolonged.

Description

Technical Field

[0001] The utility model relates to the field of refrigeration equipment, and specifically to an ice cream machine with a function of controlling hardness and forming degree. Background Technique

[0002] As the core equipment for making frozen desserts, ice cream machines are widely used in families, commercial stores and food processing fields. With the continuous improvement of consumers' requirements for the taste and quality of ice cream, higher standards are put forward for the functional design of ice cream machines. An ideal ice cream should have a delicate and uniform texture, moderate hardness and good forming degree, which depends on the precise control of the equipment in the refrigeration, stirring and other links.

[0003] The barrel structure of traditional ice cream machines has obvious deficiencies in actual use. In common barrel designs, although the basic refrigeration function can be achieved, the heat-conducting medium is unevenly distributed in the barrel, resulting in too low temperature in the area where the inner side wall of the barrel directly contacts the cold source, and the raw materials are easily frozen quickly to form a relatively thick frozen layer. These frozen layers not only have a hardness far exceeding that of the ice cream body, but also affect the normal operation of the stirring mechanism, resulting in uneven mixing of raw materials and insufficient air entrainment, and finally causing problems such as local hardness and rough taste of the ice cream. Summary of the Invention

[0004] (I) Technical Problems to be Solved

[0005] Aiming at the deficiencies of the prior art, the purpose of the utility model is to provide an ice cream machine with a function of controlling hardness and forming degree. In this patent, the barrel mechanism adopts a double-layer structure, with the inner layer being a refrigeration contact layer and the outer layer being a heat-insulating layer, and a heat-conducting medium is filled between the two layers. This design can not only enhance the refrigeration effect, but also make the temperature more evenly distributed in the barrel, reducing the phenomenon of local overcooling. The heat-insulating layer effectively reduces the influence of external heat on the raw materials in the barrel, maintains a stable low-temperature environment, and reduces the probability of the raw materials on the inner side wall of the barrel being quickly frozen into a thick layer. The refrigeration pipes are arranged in a circular array along the inner wall of the barrel mechanism. Compared with the traditional single refrigeration pipe layout, it can make the heat exchange area between the heat-conducting medium and the raw materials larger and more uniform, avoid local temperature being too low, and thus inhibit the formation of frozen layers.

[0006] The main body of the stirring blade is in a "mouth" shape, with a scraper part on one side and stirring guide wings on the other side. The scraper part fits the inner edge of the barrel mechanism. When rotating under the drive of the stirring shaft, it can continuously scrape off the frozen layer that may form on the inner wall of the barrel and remix it into the raw materials to participate in stirring, preventing the frozen layer from accumulating and thickening. The stirring guide wings extend in an arc shape towards the inside of the barrel mechanism, which can guide the raw materials to form a more reasonable flow path in the barrel, promote the uniform mixing of raw materials, and further avoid local overcooling.

[0007] (II) Technical Solutions

[0008] To achieve the above object, the present utility model provides the following technical solutions: An ice cream machine with a hardness forming degree control function, including a machine platform, on the upper end of which a material cylinder mechanism is fixed, and at the lower end of the material cylinder mechanism, a discharging mechanism is provided. It is characterized in that a stirring mechanism is provided at the upper end of the material cylinder mechanism, and a refrigeration pipeline is embedded in the cylinder wall of the material cylinder mechanism;

[0009] Preferably, the refrigeration pipelines are arranged in a circumferential array along the inner wall of the material cylinder mechanism;

[0010] Preferably, the stirring mechanism includes an upper cover, a driving component is embedded in the top of the upper cover, the lower end of the driving component is drivingly connected to a stirring shaft, the lower end of the stirring shaft is connected to stirring blades, and a secondary stirring blade is fixed to the upper edge of the bottom of the stirring blades;

[0011] Preferably, the main body of the stirring blades is in a "mouth" shape, one side of the stirring blades is a scraping part, and on the other side, a stirring guiding wing is provided, and the stirring guiding wing extends in an arc shape towards the inside of the material cylinder mechanism.

[0012] Preferably, the material cylinder mechanism is of a double-layer structure, the inner layer is a refrigeration contact layer, the outer layer is a heat insulation layer, and a discharging cylinder is hermetically arranged at the bottom of the material cylinder mechanism.

[0013] Preferably, a heat conduction medium is filled between the refrigeration contact layer and the heat insulation layer.

[0014] Preferably, the scraping part fits the inner edge of the material cylinder mechanism.

[0015] Preferably, the blades of the secondary stirring blades are inclined upwards.

[0016] Preferably, the lower end of the stirring blades extends to the inner edge of the discharging cylinder, and auxiliary discharging blades spirally downward are provided at the lower end of the stirring blades.

[0017] (III) Beneficial effects

[0018] Through the innovative design of the structure of the ice cream machine, the present utility model has significant beneficial effects in improving the quality of ice cream and optimizing the production process. The material cylinder mechanism adopts a double-layer structure, the refrigeration contact layer and the heat insulation layer cooperate to fill the heat conduction medium, combined with the refrigeration pipelines arranged in a circumferential array, which greatly improves the refrigeration efficiency while ensuring uniform temperature distribution in the material cylinder, effectively avoiding the formation of a freezing layer caused by local overcooling, and fundamentally solving the problem of local hardness of ice cream.

[0019] The unique design of the mixing mechanism further enhances the control over hardness and shaping. The "U"-shaped mixing blades, combined with the scraper that fits the inner edge of the cylinder, can scrape off the frozen layer on the inner wall in real time and remix the ingredients, making the ice cream texture more delicate and uniform. The synergistic effect of the mixing guide wing, the secondary mixing blade, and the auxiliary discharge blade not only guides the ingredients to flow fully and mix evenly, but also ensures smooth discharge and prevents uneven discharge caused by frozen residue, achieving precise control over hardness and shaping.

[0020] Furthermore, this structural design reduces the operating resistance of the mixing mechanism caused by the accumulation of frozen layers, thereby reducing equipment wear and tear and extending its service life. At the same time, the stable and uniform production results help improve the taste and quality of ice cream, meeting consumer demand for high-quality frozen desserts and bringing a superior experience and higher value to both home and commercial use. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the entire present invention.

[0022] Figure 2 This is a cross-sectional view of the entire present invention.

[0023] Figure 3 This is a cross-sectional view of the material cylinder mechanism in this utility model.

[0024] Figure 4 This is a schematic diagram of the refrigeration pipe in this utility model.

[0025] Figure 5 for Figure 4 A schematic diagram of the stirring mechanism in this utility model.

[0026] Figure 6 This is a schematic diagram of the stirring blade in this utility model.

[0027] In the diagram: 1-Machine base, 2-Material cylinder mechanism, 3-Discharge mechanism, 4-Stirring mechanism, 5-Refrigeration pipe, 21-Refrigeration contact layer, 22-Insulation layer, 23-Discharge cylinder, 41-Top cover, 42-Drive assembly, 43-Stirring shaft, 44-Stirring blade, 45-Secondary stirring blade, 441-Scraper section, 442-Stirring guide wing, 443-Auxiliary discharge blade. Detailed Implementation

[0028] The following will refer to the appendix in the example of this utility model. Figures 1-6 The technical solutions in the embodiments of this utility model are clearly and completely described. Obviously, the described embodiments are only some embodiments of this utility model, not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of this utility model.

[0029] like Figure 1-6 As shown, this utility model provides an ice cream machine with hardness and forming degree control function, including a machine base 1, a material cylinder mechanism 2 fixed at the upper end of the machine base 1, a material discharge mechanism 3 provided at the lower end of the material cylinder mechanism 2, a stirring mechanism 4 provided at the upper end of the material cylinder mechanism 2, and a refrigeration pipe 5 embedded in the cylinder wall of the material cylinder mechanism 2.

[0030] The refrigeration pipes 5 are arranged in a circular array along the inner wall of the material cylinder mechanism 2;

[0031] The machine base 1 serves as the basic support structure of the ice cream machine, fixing and supporting all other components to ensure stable operation. The drum mechanism 2 is a container for storing and making ice cream ingredients, providing space for freezing and churning. The dispensing mechanism 3, located at the lower end of the drum mechanism 2, is responsible for conveying the finished ice cream to the outside, realizing the dispensing function. The dispensing mechanism is a standard technology in the ice cream machine industry, and its internal structure will not be described in detail. The stirring mechanism 4, located at the upper end of the drum mechanism 2, stirs the ingredients through the rotation of the stirring shaft 43 and stirring blades 44, ensuring uniform mixing and introducing air during the stirring process, affecting the texture, hardness, and shaping of the ice cream. The refrigeration pipes 5 are embedded in the drum wall of the drum mechanism 2, arranged in a circumferential array along the inner wall, and their function is to freeze the ingredients.

[0032] The feed cylinder mechanism 2 has a double-layer structure, with an inner cooling contact layer 21 and an outer insulation layer 22. A discharge cylinder 23 is sealed at the bottom of the feed cylinder mechanism 2. A heat-conducting medium is filled between the cooling contact layer 21 and the insulation layer 22.

[0033] The mixing drum 2, serving as the core space for ice cream making, contains the ice cream ingredients and provides a space for the mixing, refrigeration, and freezing processes. The refrigeration contact layer 21, as the inner layer directly in contact with the ice cream ingredients, is responsible for transferring cold energy to the ingredients, lowering their temperature, and freezing them into ice cream. Its refrigeration effect directly affects the forming efficiency and quality of the ice cream. The insulation layer 22, located on the outer layer of the mixing drum, effectively reduces the transfer of external heat, minimizes the cold energy loss of the refrigeration contact layer 21, maintains a stable low-temperature environment inside the mixing drum, ensures the stability and efficiency of the ice cream making process, and prevents the machine and external temperatures from being affected by the low temperature of the mixing drum. The discharge drum 23, sealed at the bottom of the mixing drum, is the channel for discharging the finished ice cream. Its sealed design prevents leakage of ingredients during the making process and ensures that the ice cream is discharged smoothly in a suitable shape during discharging. A heat-conducting medium is filled between the refrigeration contact layer 21 and the insulation layer 22, playing a role in efficiently transferring cold energy. The cooling capacity of the cooling pipe 5 is quickly transferred to the cooling contact layer 21 to ensure uniform distribution of cooling capacity and avoid local temperature differences, thereby ensuring uniform freezing of ice cream ingredients and helping to control the hardness and shape of ice cream.

[0034] The stirring mechanism 4 includes an upper cover 41, with a drive assembly 42 embedded in the top of the upper cover 41. A stirring shaft 43 is driven and connected to the lower end of the drive assembly 42. A stirring blade 44 is connected to the lower end of the stirring shaft 43. An auxiliary stirring blade 45 is fixed to the upper bottom edge of the stirring blade 44. The main body of the stirring blade 44 is U-shaped. One side of the stirring blade 44 is a scraper part 441, and the other side is provided with a stirring guide wing 442. The stirring guide wing 442 extends arc-shaped toward the inner side of the material cylinder mechanism 2. The lower end of the stirring blade 44 extends to the inner edge of the discharge cylinder 23, and a spirally downward auxiliary discharge blade 443 is provided at the lower end of the stirring blade 44. The scraper part 441 fits against the inner edge of the material cylinder mechanism 2. The blades of the auxiliary stirring blade 45 are inclined upwards.

[0035] The top cover 41 serves as the basic support structure for the mixing mechanism 4, fixed to the top of the container mechanism 2, providing an installation position for the drive assembly 42. It seals the container mechanism 2 to prevent raw materials from splashing out or external impurities from entering, ensuring a hygienic and safe production process. The drive assembly 42 provides the power required for mixing. It drives the mixing shaft 43 to rotate via the output shaft, controlling the mixing speed and direction, thus affecting the mixing effect and overrun of the ice cream. The mixing shaft 43 connects the drive assembly 42 to the mixing blades 44, transmitting power to the mixing blades 44. This ensures the mixing blades 44 rotate stably within the container mechanism 2, maintaining the stability of the mixing process.

[0036] The mixing blade 44 has a "U"-shaped main structure, increasing the contact area with the ingredients and improving mixing efficiency. The scraper section 441, closely attached to the inner edge of the container mechanism 2 (cooling contact layer 21), continuously scrapes away the frozen layer on the inner wall during rotation. This prevents the frozen layer from becoming too thick and causing localized hardening, ensuring uniform mixing of the ingredients and reintegrating the scraped frozen layer into the main ingredients. The mixing guide wing 442, with its arc-shaped design, guides the ingredients to flow in a specific direction, forming a vortex or circulation path. This enhances the vertical tumbling and radial mixing of the ingredients, resulting in more uniform temperature distribution and improved air incorporation (affecting the ice cream's overrun and smoothness).

[0037] Auxiliary discharge blades 443: Their spiral structure extends to the inner edge of the discharge cylinder 23, generating downward thrust through rotation during discharge. This helps the ice cream pass smoothly through the discharge cylinder 23, preventing blockages and making the discharge process more uniform and controllable. The secondary mixing blades 45 are angled upwards, generating upward thrust during mixing. Working in conjunction with the mixing guide vanes 442, they enhance the vertical circulation of ingredients, reducing bottom sedimentation and stratification. This is particularly suitable for ice cream formulations containing particles or additives, ensuring uniform ingredient distribution.

[0038] Working principle:

[0039] After the equipment is started, the external refrigeration equipment cools the refrigeration pipes 5. The refrigeration pipes 5 are distributed in a circumferential array along the inner wall of the cylinder mechanism 2, transferring the cold energy to the double-layer structure of the cylinder mechanism 2. The inner layer of the cylinder mechanism 2 is a refrigeration contact layer 21, and the outer layer is an insulation layer 22, with a heat-conducting medium (coolant) filling between the two layers. The refrigeration pipes 5 reduce the temperature of the heat-conducting medium through heat exchange, and the low-temperature heat-conducting medium then conducts the cold energy to the refrigeration contact layer 21, thereby cooling and freezing the ice cream ingredients in the cylinder.

[0040] Simultaneously, the stirring mechanism 4 is activated, and the drive assembly 42 drives the stirring shaft 43 to rotate, causing the stirring blades 44 and auxiliary stirring blades 45 to stir the raw materials. The scraper part 441 of the stirring blades 44 is close to the inner edge of the material cylinder to scrape off any frozen layer that may form. The stirring guide wing 442 guides the flow of the raw materials, and the auxiliary stirring blades 45 are tilted to make the raw materials tumble up and down, ensuring that the raw materials are mixed evenly and that air is fully incorporated. By controlling the cooling intensity, stirring speed, and time of the external refrigeration equipment, the hardness and shape of the ice cream can be precisely adjusted. After the ice cream is made, the discharging mechanism 3 is activated to push the ice cream out through the discharging cylinder 23, completing the ice cream making process.

[0041] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. An ice cream machine with hardness and molding degree control function, comprising a machine base (1), wherein a material cylinder mechanism (2) is fixed at the upper end of the machine base (1), and a material discharge mechanism (3) is provided at the lower end of the material cylinder mechanism (2), characterized in that, A stirring mechanism (4) is provided at the upper end of the barrel mechanism (2), and a refrigeration pipeline (5) is embedded in the barrel wall of the barrel mechanism (2); The refrigeration pipeline (5) is arranged in a circular array along the inner wall of the barrel mechanism (2); The stirring mechanism (4) includes an upper cover (41), a driving component (42) is embedded at the top of the upper cover (41), a stirring shaft (43) is driven and connected to the lower end of the driving component (42), a stirring blade (44) is connected to the lower end of the stirring shaft (43), and an auxiliary stirring blade (45) is fixed to the upper edge of the bottom of the stirring blade (44); The main body of the stirring blade (44) is in a "mouth" shape, one side of the stirring blade (44) is a scraping part (441), and a stirring guiding wing (442) is arranged on the other side, and the stirring guiding wing (442) extends in an arc shape towards the inside of the barrel mechanism (2).

2. An ice cream machine with hardness and forming degree control function according to claim 1, characterized in that, The barrel mechanism (2) is of a double-layer structure, the inner layer is a refrigeration contact layer (21), the outer layer is a heat insulation layer (22), and a discharge barrel (23) is hermetically arranged at the bottom of the barrel mechanism (2).

3. An ice cream machine with hardness and forming degree control function according to claim 2, characterized in that, A heat-conducting medium is filled between the refrigeration contact layer (21) and the heat insulation layer (22).

4. An ice cream machine with hardness and forming degree control function according to claim 1, characterized in that, The scraping part (441) fits against the inner edge of the barrel mechanism (2).

5. An ice cream machine with hardness and forming degree control function according to claim 1, characterized in that, The blades of the auxiliary stirring blade (45) are inclined upwards.

6. An ice cream machine with hardness and forming degree control function according to claim 1, characterized in that, The lower end of the stirring blade (44) extends to the inner edge of the discharge barrel (23), and a spiral downward auxiliary discharge blade (443) is arranged at the lower end of the stirring blade (44).

Images