Food modeling wrapper forming mechanism

Abstract

The utility model discloses a food shaping wrapper forming mechanism which comprises a mold, a shaping wrapper forming hole, a food shaping wrapper forming mechanism, a food shaping wrapper forming mechanism, a food shaping wrapper forming mechanism and a food shaping wrapper forming mechanism, the mold is provided with shaping wrapper forming holes, and the shaping wrapper forming holes are through holes; the pressing rod is located above the mold, and the shape of the cross section of the pressing rod is matched with the shape of the modeling leather forming hole; the mold is fixedly arranged on the mold support, and the pressing rod is movably arranged on the mold support; and the pressing rod driving unit is used for driving the pressing rod to move along the axis of the pressing rod, so that the pressing rod downwards penetrates through the modeling wrapper forming hole, and a wrapper located between the pressing rod and the mold is subjected to die cutting and pressed on food to be subjected to wrapper coating. According to the utility model, the modeling wrapper with the corresponding shape can be manufactured according to the required modeling, and the modeling wrapper covers pastry products such as steamed stuffed buns, steamed buns and pastries, so that the automatic production of the pastry products with the modeling is realized, and the production efficiency is improved.

Description

Technical Field

[0001] This utility model belongs to the field of automated production equipment technology, and in particular relates to a shaping mechanism for shaped food. Background Technology

[0002] Pastries are a common food on people's tables. As people's living standards continue to improve, their demands for frozen foods are also increasing, especially in terms of appearance and shape, such as elaborate designs. Steamed buns, mantou (steamed bread), and pastries are common examples of pastry products. Traditional pastries have relatively simple shapes, mostly round or oval. With increasingly abundant material resources, pastries are becoming more diverse in form, such as being made into animal, fruit, or cartoon shapes. These specially shaped pastries are generally made by covering the surface with different shaped dough sheets and injecting colors as needed to create different designs. However, existing automated pastry production equipment cannot produce these shaped pastries, requiring manual production, which is inefficient. Utility Model Content

[0003] In order to overcome the shortcomings of the existing technology, the purpose of this utility model is to provide a food shaping skin forming mechanism that can automatically complete the production and covering of the shaping skin, thereby solving the problem of low efficiency in manual production.

[0004] The objective of this utility model is achieved through the following technical solution:

[0005] A food-shaped dough forming mechanism includes: a mold having a dough forming hole, the dough forming hole being a through hole; a pressure rod located above the mold, the cross-sectional shape of the pressure rod being adapted to the shape of the dough forming hole; a mold support, the mold being fixedly mounted on the mold support, the pressure rod being movably mounted on the support; and a pressure rod driving unit for driving the pressure rod to move along its own axis, causing the pressure rod to pass downward through the dough forming hole, die-cut the dough located between the pressure rod and the mold, and press it onto the food to be covered.

[0006] Furthermore, it also includes a return spring, one end of which is connected to the mold support and the other end of which is connected to the pressure rod. The return spring provides a restoring force to the pressure rod, so that the pressure rod returns to its initial position after passing through the molding hole of the molding skin.

[0007] Furthermore, the mold is provided with dough rollers on both sides for supporting the dough. After the dough passes over one of the dough rollers, it passes between the mold and the pressure bar, and then passes over the other dough roller.

[0008] Furthermore, the shaping leather forming mechanism also includes a housing, and the mold support is disposed on the housing, the mounting position of the mold support on the housing being adjustable.

[0009] Furthermore, the housing includes a side plate with an arc-shaped mounting groove, and the mold bracket is fixed to the side plate by threaded fasteners passing through the mounting groove.

[0010] Furthermore, the inner edge of the forming hole of the shaped leather and / or the outer edge of the bottom end of the pressure rod are blades.

[0011] Furthermore, the pressure rod is provided with an air passage that connects to an external air source, and the bottom end of the pressure rod is provided with a jet hole that communicates with the air passage.

[0012] Furthermore, a conveyor belt for conveying food to be covered is provided below the mold, and dough conveyor belts for conveying dough sheets are provided on both sides of the mold.

[0013] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0014] This utility model discloses a shaped dough forming mechanism. By setting a mold with a shaped dough forming hole and a pressure rod that cooperates with the mold, the pressure rod can die-cut the dough when it passes through the shaped dough forming hole and press the die-cut shaped dough onto the food to be covered. The mold with the corresponding shaped dough forming hole can be replaced as needed to produce shaped dough of the desired shape and cover buns, steamed buns, pastries and other pastry products. This realizes the automated production of shaped food and improves production efficiency. The mold components (mold and pressure rod) can be added or removed and / or the position of the mold components can be adjusted as needed, which makes it highly flexible and versatile. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the food-shaped skin forming mechanism according to an embodiment of the present invention;

[0016] Figure 2 This is a schematic diagram of the food shaping skin forming mechanism after the side plates have been removed, according to an embodiment of this utility model.

[0017] Figure 3 This is a schematic diagram of the food shaping skin forming mechanism of this utility model from another angle after the side plate has been removed;

[0018] Figure 4 This is a schematic diagram of the food shaping skin forming mechanism installed on the steamed bun production equipment according to this embodiment. Detailed Implementation

[0019] The present invention will now be further described in conjunction with specific embodiments.

[0020] like Figure 1 , Figure 2 and Figure 3 As shown, the food shaping dough forming mechanism of this embodiment includes a mold 1, a pressure rod 2, a pressure rod driving unit 3, a mold support 4, a housing 5, a return spring 6, and a dough passing roller 7. The mold 1 and the pressure rod 2 form a die-cutting mold assembly. The mold support 4 and the housing 5 are fixed together, and the mold 1 and the pressure rod 2 are mounted on the mold support 4. The mold 1 and the mold support 4 are fixed together. The mold 1 is machined with a shaping dough forming hole 1a, which is a through hole. The shape of the hole corresponds to the shape to be made for covering food such as buns, such as a circle, a semi-circle, or a polygon. The cross-sectional shape of the pressure rod 2 is adapted to the shape of the shaping dough forming hole 1a.

[0021] The pressure rod 2 is movably mounted on the mold support 4 and can pass through the molding hole 1a on the mold 1 under the control of the pressure rod drive unit 3. The pressure rod drive unit 3 can be a cylinder. One end of the return spring 6 is connected to the mold support 4 and the other end is connected to the pressure rod 2. The return spring 6 provides a restoring force to the pressure rod 2, so that the pressure rod 2 returns to its initial position after passing through the molding hole 1a. When the pressure rod 2 is in its initial position, it is located above the mold 1. In other embodiments, the restoring of the pressure rod 2 can also be achieved by the pressure rod drive unit 2. For example, after the piston rod of the cylinder extends to press down the pressure rod 2, the pressure rod 2 can also be reset when the piston rod retracts.

[0022] The mold 1 and the pressure bar 2 serve as mold components for die cutting. The inner edge of the forming hole of the shaped skin and / or the outer edge of the bottom end of the pressure bar 2 can be made into sharp edges to form a cutting edge, so that the shaped skin can be better die-cut from the skin when the pressure bar 2 is pressed down.

[0023] In some embodiments, to better separate the shaped dough from the pressure rod 2, an air channel (not shown) connected to an external air source (not shown) can be machined inside the pressure rod 2, and an air jet hole 8-2a communicating with the air channel can be provided at the bottom end of the pressure rod 2. When the pressure rod 2 is pressed down and cooperates with the shaped dough forming hole 1a of the mold 1 for die cutting, the air jet hole 8-2a simultaneously releases air. The air jet helps the shaped dough detach from the dough, and also facilitates the separation of the shaped dough from the bottom surface of the pressure rod 2 after the pressure rod 2 presses the shaped dough onto the surface of the bun.

[0024] Each side of the mold 1 is equipped with a dough passing roller 7. After the dough is conveyed to the position of the shaping dough forming mechanism, it first passes around the dough passing roller 7 on one side of the mold 1, then passes between the pressure rod 2 and the mold 1, and then passes around the dough passing roller 7 on the other side of the mold 1. The dough passing roller 7 is used to support the dough, which facilitates the die cutting of the dough located between the pressure rod 2 and the mold 1.

[0025] When the dough is fed between the mold 1 and the pressure rod 2, the pressure rod drive unit 3 controls the pressure rod 2 to press down. During the pressing process, the pressure rod 2 presses the dough into the shaping hole 1a of the mold 1. Through cooperation with the mold 1, the desired shape is die-cut on the dough to make the shaped skin. The shaped skin is then pressed onto buns and other pastry products to complete the covering of the shaped skin.

[0026] The food shaping skin forming mechanism of this embodiment has a housing 5. Optionally, the mounting position of the mold support 4 on the housing 5 is adjustable, thereby adjusting the position of the mold 1 and the pressure rod 2 to adapt to the changing needs of different food skin covering positions, so as to produce food with specific shapes. In this embodiment, an arc-shaped mounting groove 8-5b is provided on the side plate 5a of the housing 5. The mold support 4 is fixed to the side plate 5a of the housing 4-5 by threaded fasteners passing through the mounting groove 8-5b. The mounting position of the mold support 4 can be adjusted along the mounting groove 8-5b to improve flexibility. The number of molds and pressure rods is set according to the number of shaped skins to be covered. When covering only one type of shaped skin, only one set of molds and pressure rods can be set. When covering multiple types of shaped skins, multiple sets of molds and pressure rods are set accordingly. When two or more sets of molds and pressure rods are set, each set of pressure rods can operate simultaneously or sequentially, depending on the skin covering requirements. When two sets of molds and pressure bars are set up, one set of pressure bars and the other set of pressure bars can simultaneously die-cut the shaped dough and press it onto the pastry product. Alternatively, one set of pressure bars can complete the die-cutting and covering, and then the other set of pressure bars can perform the die-cutting and covering. Different sets of pressure bars can press the shaped dough onto different positions on the surface of the pastry product (simultaneous action) or press it onto the same position on the surface of the pastry product (sequential action) to meet the covering requirements of different shapes.

[0027] In some embodiments, when two or more sets of mold assemblies are provided, the mold support of each set of mold assemblies can be movably mounted on the housing or other fixed support. The translation of the mold support 4 can be controlled by a drive unit such as a cylinder or linear module. When the pressure rod of one set of mold assemblies is to be activated, the mold support is translated to above the position to be covered with skin. The pressure rod and the mold cooperate to cut out the shaped skin and press it onto the pastry product. Then the mold support is reset. After the mold support of that set of mold assemblies is reset, the mold support of another set of mold assemblies moves to above the position to be covered with skin. The pressure rod and the mold cooperate to cut out the shaped skin and press it onto the pastry product. Then the mold support is reset. This process is repeated to achieve sequential skin covering of different shaped skins.

[0028] The following is combined Figure 1 , Figure 2 , Figure 3 and Figure 4 The working process of the food shaping dough forming mechanism in this embodiment will be explained, taking the making of shaped buns as an example:

[0029] A main conveyor belt 200 for conveying food products (such as steamed buns) to be covered with skin is set below the food skin forming mechanism. A side skin conveyor belt 300 is set on each side of the food skin forming mechanism (mold). The main conveyor belt 200 transports the food to be covered with skin to the skin covering station, placing it below the mold 1. Simultaneously, the dough skin, pressed and shaped by the dough pressing mechanism, is transported to the skin covering station by the side skin conveyor belt 300. When the equipment starts, the dough skin delivered by the dough skin conveyor belt 300 needs to be manually passed around the dough skin roller 7, through the mold 1 and the pressure rod 2, then around the other dough skin roller 7, and then delivered by the other dough skin conveyor belt. At the skin covering station, the dough skin is die-cut by the pressure rod 2 and the mold 1. The pressure rod 2 presses the die-cut skin skin onto the steamed bun 100, completing the skin covering. The steamed bun 100 with the skin covering then moves to the next station with the conveyor belt 2.

[0030] For those skilled in the art, various other corresponding changes and modifications can be made based on the technical solutions and concepts described above, and all such changes and modifications should fall within the protection scope of the claims of this utility model.

Claims

1. A food molding skin forming mechanism characterized by comprising: include: A mold, wherein the mold is provided with a shaping hole for the leather, and the shaping hole for the leather is a through hole; A pressure bar located above the mold, the cross-sectional shape of which is adapted to the shape of the molding hole of the shaped leather; A mold support, wherein the mold is fixedly mounted on the mold support, and the pressure rod is movably mounted on the support; A pressure rod driving unit is used to drive the pressure rod to move along its own axis, so that the pressure rod passes downward through the shaping hole of the dough, and cuts the dough located between the pressure rod and the mold and presses it onto the food to be covered.

2. The food-molding skin forming mechanism according to claim 1, characterized by: It also includes a return spring, one end of which is connected to the mold support and the other end of which is connected to the pressure rod. The return spring provides a return force to the pressure rod, so that the pressure rod returns to its initial position after passing through the molding hole of the molding skin.

3. The food-molding skin forming mechanism according to claim 1, characterized by: The mold has dough rollers on both sides to support the dough. After the dough passes over one of the dough rollers, it passes between the mold and the pressure bar, and then passes over the other dough roller.

4. The food-molding skin forming mechanism according to claim 1, characterized by: The shaping leather forming mechanism also includes a housing, and the mold support is disposed on the housing. The installation position of the mold support on the housing is adjustable.

5. The food-molding skin forming mechanism according to claim 4, characterized by: The housing includes a side plate with an arc-shaped mounting groove, and the mold bracket is fixed to the side plate by threaded fasteners passing through the mounting groove.

6. The food-molding skin forming mechanism of claim 1, wherein: The inner edge of the forming hole of the leather and / or the outer edge of the bottom end of the pressure rod are blades.

7. The food-molding skin forming mechanism of claim 1, wherein: The pressure rod is provided with an air passage that connects to an external air source, and the bottom end of the pressure rod is provided with a jet hole that communicates with the air passage.

8. The food-molding skin forming mechanism of claim 1, wherein: A conveyor belt for conveying food to be covered is provided below the mold, and dough conveyor belts for conveying dough sheets are provided on both sides of the mold.

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