An integrated steamed bun forming device
By setting up a dough pressing and anti-air-filling mechanism in the dough hopper of the steamed bun machine, and utilizing the synergistic effect of the three-pronged plate and the micro servo electric cylinder, the problem of discontinuous conveying of the auger caused by dough accumulation is solved, thereby improving the steamed bun forming quality and yield.
CN224419929UActive Publication Date: 2026-06-30SHANWEI YATAILONG FOOD CO LTD
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- SHANWEI YATAILONG FOOD CO LTD
- Filing Date
- 2025-08-06
- Publication Date
- 2026-06-30
AI Technical Summary
Technical Problem
The traditional hopper design of steamed bun machines causes changes in the shape of the dough accumulation, which affects the efficiency of the auger conveyor, creates irregular gaps, and results in empty material, thus affecting the quality of the steamed buns.
Method used
A dough pressing and anti-air-bursting mechanism is installed in the dough hopper of the steamed bun machine. The three-pronged plate and the micro servo electric cylinder work together to stabilize the dough by pressing it down with a silicone plate, preventing air from getting into the auger and the dough from breaking.
Benefits of technology
It improves the continuity of dough conveying, avoids the problems of dough breakage and empty space in bun forming, and increases the yield.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN224419929U_ABST
Abstract
This utility model discloses an integrated steamed bun forming device, including a steamed bun forming machine. The dough feeding position of the steamed bun forming machine is equipped with a dough hopper mechanism, and the dough hopper mechanism contains a dough pressing and anti-airflow mechanism. The dough pressing and anti-airflow mechanism includes a three-pronged plate, three micro servo cylinders hinged to the three ends of the three-pronged plate, and a U-shaped seat hinged to the end of the telescopic shaft of the micro servo cylinders. A triangular block is fixed to the end of the U-shaped seat away from the micro servo cylinders, and a silicone plate is fixed to the end of the triangular block away from the U-shaped seat. This utility model, by setting an anti-airflow mechanism inside the dough hopper of the steamed bun machine, and through the coordinated action of the three-pronged plate and the micro servo cylinders, a three-point support structure ensures the stability of the silicone plate under pressure, allows for flexible pressure adjustment, prevents air from entering the auger and dough breakage, avoids the problem of dough separation and airflow in the steamed buns, and improves the yield rate.
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