A dough kneading and folding machine

Abstract

The utility model discloses a kind of pastry kneading and turning over integrated machine, including pedestal, the rack being connected in the pedestal top end in intercommunication fixedly, and the face basin being set above pedestal;The rack top end is rotatably connected with vertical rod, and the vertical rod top end is fixedly connected with C-shaped seat, and the C-shaped seat inside is rotatably connected with stirring rod, and the rack is provided with driving mechanism for driving stirring rod to rotate on C-shaped seat, and the end of stirring rod away from C-shaped seat extends to face basin inside, and executes kneading and turning over compound motion under the action of driving mechanism;The utility model drives stirring rod to move on C-shaped seat by driving mechanism, thereby to carry out kneading and pressing to dough inside face basin, make flour and water fully combine to form gluten network, stirring rod is slowly revolved around equipment central axis simultaneously, driven by C-shaped seat, push away peripheral dough to central area, form similar "fold quilt" folding effect, ensure fermentation uniformity.

Description

Technical Field

[0001] This utility model relates to the field of food processing machinery technology, specifically to a dough kneading and turning machine. Background Technology

[0002] In the process of making pasta (such as steamed buns, dumplings, bread, pizza, etc.), a certain ratio of flour and water needs to be mixed to make the dough. After mixing, the dough needs to be kneaded and turned over to make it more elastic and improve the taste of the processed food.

[0003] In family workshops, dough is usually kneaded and folded repeatedly by hand, which is labor-intensive. In large-scale mass production factories, hand kneading is too labor-intensive and inefficient to meet the requirements. Therefore, food factories generally use kneading equipment to reduce the labor intensity of kneading.

[0004] However, the kneading equipment on the market mainly includes dough mixers and stand mixers. Traditional dough mixers mainly mix flour and water by rotating the mixing hook, but they cannot simulate the "stretching + folding" action of hand kneading, resulting in uneven gluten development in the dough. The machine needs to be stopped during the kneading process and the dough needs to be folded manually, which affects efficiency and the folding effect is unstable. Utility Model Content

[0005] The purpose of this invention is to provide a dough kneading and turning machine that can solve the problems mentioned in the background art.

[0006] This utility model provides the following technical solution: a dough kneading and turning machine, including a base, a frame connected and fixed to the top of the base, and a dough basin set above the base;

[0007] A vertical pole is rotatably connected to the top of the frame, and a C-shaped seat is fixedly connected to the top of the vertical pole. A stirring rod is rotatably connected inside the C-shaped seat. A driving mechanism is provided on the frame to drive the stirring rod to rotate on the C-shaped seat. The end of the stirring rod away from the C-shaped seat extends into the inside of the basin and performs a combined kneading and turning motion under the action of the driving mechanism.

[0008] The base is rotatably connected to a sleeve, and a connecting seat is slidably connected to the sleeve. The top of the connecting seat is fixedly connected to the bottom of the basin. The base is provided with a reciprocating movement mechanism that drives the connecting seat to move up and down inside the sleeve.

[0009] Preferably, the driving mechanism includes a vertical plate, on which a motor is mounted, a connecting rod is sleeved at the output end of the motor, a turntable is connected to the side wall of the connecting rod, and the end of the stirring rod away from the inside of the basin is inserted into the turntable.

[0010] Preferably, the reciprocating moving mechanism includes a rotating rod, a cam connected to the rotating rod, a movable rod attached to the top of the cam, the top of the movable rod being rotatably connected to the bottom of the connecting seat, a return spring wound around the outer wall of the movable rod, one end of the return spring being connected to the bottom of the connecting seat, and the other end of the return spring being connected to the inner wall of the sleeve, and a transmission component is provided inside the base for driving the rotating rod to rotate.

[0011] Preferably, the transmission component includes two pulleys and a belt, and the rotating rod and the connecting rod are both connected to pulleys on the same side, with a belt wound around both pulleys.

[0012] Preferably, the sleeve has two sets of T-shaped grooves inside, and T-shaped sliders are slidably connected inside both sets of T-shaped grooves. Each T-shaped slider is connected to the side wall of the connecting seat.

[0013] Preferably, a first transmission gear is connected to the outer wall of the sleeve, a second transmission gear is meshed with the side wall of the first transmission gear, a drive rod is connected to the second transmission gear, the drive rod is rotatably connected to the base, a first bevel gear is connected to the lower end of the drive rod, a second bevel gear is meshed with the side wall of the first bevel gear, and the second bevel gear is connected to the rotating rod.

[0014] Preferably, an anti-collision pad is installed at the bottom of the basin, and the inner wall of the anti-collision pad is attached to the side wall of the connecting seat.

[0015] Compared with the prior art, the beneficial effects of this utility model are:

[0016] 1. This utility model uses a drive mechanism to drive the stirring rod to move on the C-shaped seat, thereby kneading the dough inside the bowl, so that the flour and water are fully combined to form a gluten network. While the stirring rod rotates, it is driven by the C-shaped seat to slowly revolve around the central axis of the device, pushing the outer dough towards the central area, forming a folding effect similar to "folding a quilt", ensuring uniform fermentation. The end of the stirring rod draws a spatial path similar to "spring twisting", with both horizontal "figure-eight" intersections and vertical undulations. This trajectory ensures that the dough is processed in the XYZ three dimensions.

[0017] 2. This utility model uses a reciprocating moving mechanism to drive the bowl sleeve to move up and down. The cutting depth of the stirring rod changes in real time. When descending, it enhances the kneading at the bottom, and when rising, it expands the turning range, forming a rhythmic processing like breathing. The centrifugal effect generated by the revolution and the centripetal flow generated by the rotation cancel each other out, preventing the dough from accumulating on the bowl wall or in the center and maintaining the uniformity of processing. This motion design breaks through the unidirectional rotation mode of traditional mixers. Through multi-dimensional compound actions, it truly realizes the closed loop of "kneading-folding-integration" process, making the machine processing effect close to the level of handmade production. Attached Figure Description

[0018] Figure 1 This is a front perspective view of the present utility model;

[0019] Figure 2 For the present utility model Figure 1 A schematic diagram of the three-dimensional structure cross-section;

[0020] Figure 3 This is a schematic diagram of the drive mechanism structure of this utility model;

[0021] Figure 4 This is a schematic diagram of the reciprocating movement mechanism of this utility model;

[0022] Figure 5 This is a three-dimensional cross-sectional view of the sleeve and connecting seat of this utility model.

[0023] In the diagram: 1. Base; 11. Frame; 12. Basin; 2. Upright pole; 21. C-shaped seat; 22. Stirring rod; 3. Drive mechanism; 31. Upright plate; 32. Motor; 33. Connecting rod; 34. Turntable; 4. Sleeve; 41. Connecting seat; 42. T-shaped slide; 43. T-shaped slider; 5. Reciprocating movement mechanism; 51. Rotating rod; 52. Cam; 53. Movable rod; 54. Return spring; 55. Transmission component; 551. Pulley; 552. Belt; 6. First transmission gear; 61. Second transmission gear; 62. Drive rod; 63. First bevel gear; 64. Second bevel gear; 7. Anti-collision pad. Detailed Implementation

[0024] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0025] The technical solution of this utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments;

[0026] Example:

[0027] The technical solution of this utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. Please refer to the accompanying drawings. Figures 1 to 5 Please refer to the following for a dough kneading and turning machine provided in this application. Figure 1 and Figure 2 It includes a base 1, a frame 11 fixedly connected to the top of the base 1, and a basin 12 disposed above the base 1; characterized in that:

[0028] The top of the frame 11 is rotatably connected to a vertical rod 2, and the top of the vertical rod 2 is fixedly connected to a C-shaped seat 21. A stirring rod 22 is rotatably connected inside the C-shaped seat 21. The frame 11 is provided with a driving mechanism 3 that drives the stirring rod 22 to rotate on the C-shaped seat 21. The end of the stirring rod 22 away from the C-shaped seat 21 extends into the inside of the basin 12 and performs a combined kneading and turning motion under the action of the driving mechanism 3.

[0029] The base 1 is rotatably connected to a sleeve 4, and the sleeve 4 is slidably connected to a connecting seat 41. The top end of the connecting seat 41 is fixedly connected to the bottom end of the basin 12. The base 1 is provided with a reciprocating moving mechanism 5 that drives the connecting seat 41 to rise and fall inside the sleeve 4.

[0030] Specifically, by placing the dough into the mixing bowl 12 and starting the motor 32, the motor 32 drives the turntable 34 at the end of the connecting rod 33 to rotate. The turntable 34 drives the mixing rod 22 to rotate, thereby kneading the dough inside the mixing bowl 12, allowing the flour and water to fully combine and form a gluten network. During the rotation, the difference in linear velocity at different parts of the mixing rod 22 creates a gradient shear force, resulting in multi-layered stretching inside the dough, promoting uniform gluten development. While rotating on its own axis, the mixing rod 22 is also driven by the C-shaped seat 21 to slowly revolve around the central axis of the equipment. This motion makes the mixing rod 22... Like planets orbiting the sun, the stirring rod 22 sweeps across various areas of the mixing bowl 12 along a constantly changing path. When the stirring rod 22 revolves to the edge of the mixing bowl 12, its rotation direction aligns with its movement direction, pushing the outer dough towards the center area, creating a folding effect similar to "folding a blanket," ensuring even fermentation. The end of the stirring rod 22 traces a spatial path similar to "spring twisting," with both horizontal "figure-eight" intersections and vertical undulations. This trajectory ensures the dough is processed in all three dimensions (X, Y, and Z). The equipment adjusts the speed difference between its rotation and revolution... The system allows for switching between "fast kneading and slow folding" or "deep kneading and shallow folding" modes to adapt to the processing requirements of different doughs. A transmission component 55 drives a rotating rod 51 to rotate, which in turn drives a cam 52. The cam 52 continuously presses against a movable rod 53, which in turn pushes the dough bowl 12 on top of the connecting seat 41 to move up and down. The connecting seat 41 then drives a T-shaped slider 43 to slide inside a T-shaped groove 42. During this movement, the connecting seat 41 continuously presses against a return spring 54, allowing it to quickly return to its original position. As the bowl 12 moves up and down under the action of the reciprocating moving mechanism 5, the cutting depth of the stirring rod 22 changes in real time. When it descends, it enhances the kneading at the bottom, and when it rises, it expands the turning range, forming a rhythmic processing like breathing. The centrifugal effect generated by the revolution and the centripetal flow generated by the rotation cancel each other out, preventing the dough from accumulating on the bowl wall or in the center and maintaining the uniformity of processing. This motion design breaks through the unidirectional rotation mode of traditional mixers and truly realizes the process loop of "kneading-folding-integration" through multi-dimensional compound actions, making the machine processing effect close to the level of handmade production.

[0031] Please refer to this carefully. Figure 1 and Figure 3 The driving mechanism 3 includes a vertical plate 31, on which a motor 32 is mounted. A connecting rod 33 is sleeved at the output end of the motor 32. A turntable 34 is connected to the side wall of the connecting rod 33. The end of the stirring rod 22 away from the inside of the basin 12 is inserted into the inside of the turntable 34.

[0032] Specifically, the motor 32 is started, which drives the turntable 34 at the end of the connecting rod 33 to rotate. The turntable 34 drives the stirring rod 22 to rotate, thereby kneading the dough inside the bowl 12, so that the flour and water are fully combined to form a gluten network.

[0033] Please refer to this carefully. Figure 2 , Figure 4 and Figure 5 The reciprocating moving mechanism 5 includes a rotating rod 51, a cam 52 connected to the rotating rod 51, a movable rod 53 attached to the top of the cam 52, the top of the movable rod 53 being rotatably connected to the bottom of the connecting seat 41, a return spring 54 wound around the outer wall of the movable rod 53, one end of the return spring 54 being connected to the bottom of the connecting seat 41, and the other end of the return spring 54 being connected to the inner wall of the sleeve 4, and a transmission component 55 is provided inside the base 1 for driving the rotating rod 51 to rotate.

[0034] Specifically, the rotating rod 51 is driven to rotate by the transmission component 55. The rotating rod 51 drives the cam 52 to rotate. The cam 52 continuously squeezes the movable rod 53, which in turn pushes the basin 12 on the top of the connecting seat 41 to move up and down. The connecting seat 41 drives the T-shaped slider 43 to slide inside the T-shaped groove 42. When the connecting seat 41 moves, it continuously squeezes the return spring 54. Under the action of the return spring 54, the connecting seat 41 can quickly return to its original position. When the basin 12 moves up and down under the action of the reciprocating moving mechanism 5, the cutting depth of the stirring rod 22 changes in real time. When it descends, it enhances the kneading pressure at the bottom and when it rises, it expands the turning range, forming a rhythmic processing like breathing. The centrifugal effect generated by the revolution and the centripetal flow generated by the rotation cancel each other out, preventing the dough from accumulating on the basin wall or in the center and maintaining the uniformity of processing. This motion design breaks through the unidirectional rotation mode of the traditional mixer. Through multi-dimensional compound actions, it truly realizes the process closed loop of "kneading-folding-integration", making the machine processing effect close to the level of handmade production.

[0035] Please refer to this carefully. Figure 2 and Figure 4 The transmission component 55 includes two pulleys 551 and a belt 552. The rotating rod 51 and the connecting rod 33 are both connected to pulleys 551 on the same side. The belt 552 is wound around both pulleys 551.

[0036] Specifically, the transmission component 55 can improve the overall transmission effect of the device and enhance its linkage.

[0037] Please refer to this carefully. Figure 5 The sleeve 4 has two sets of T-shaped grooves 42 inside, and T-shaped sliders 43 are slidably connected inside the two sets of T-shaped grooves 42. Each T-shaped slider 43 is connected to the side wall of the connecting seat 41.

[0038] Specifically, under the action of the T-shaped groove 42 and the T-shaped slider 43, the connecting seat 41 can be prevented from dislodging from the inside of the sleeve 4, thereby limiting the position of the basin 12.

[0039] Please refer to this carefully. Figure 2 The outer wall of the sleeve 4 is connected to a first transmission gear 6, the side wall of the first transmission gear 6 meshes with a second transmission gear 61, the second transmission gear 61 is connected to a drive rod 62, the drive rod 62 is rotatably connected to the base 1, the lower end of the drive rod 62 is connected to a first bevel gear 63, the side wall of the first bevel gear 63 meshes with a second bevel gear 64, and the second bevel gear 64 is connected to the rotating rod 51.

[0040] Specifically, the rotation of the rotating rod 51 drives the first conical tooth 63, which is engaged by the second conical tooth 64, to rotate. The first conical tooth 63 drives the drive rod 62 to rotate, the drive rod 62 drives the second transmission tooth 61 to rotate, and the second transmission tooth 61 drives the first transmission tooth 6 to rotate, thereby causing the sleeve 4 to rotate on the base 1. This allows the basin 12 to rotate while being raised and lowered, increasing the kneading effect on the dough.

[0041] Please refer to this carefully. Figure 5 The bottom of the basin 12 is equipped with an anti-collision pad 7, and the inner wall of the anti-collision pad 7 is attached to the side wall of the connecting seat 41.

[0042] Specifically, by installing anti-collision pads 7, the bottom of the basin 12 can be prevented from being damaged during the lifting and lowering process, thus extending the service life of the basin 12.

[0043] Working principle: By placing the dough into the mixing bowl 12 and starting the motor 32, the motor 32 drives the turntable 34 at the end of the connecting rod 33 to rotate. The turntable 34 drives the mixing rod 22 to rotate, thereby kneading the dough inside the mixing bowl 12, allowing the flour and water to fully combine and form a gluten network. During the rotation, the difference in linear velocity at different parts of the mixing rod 22 creates a gradient shear force, resulting in multi-layered stretching inside the dough, promoting uniform gluten development. While rotating on its own axis, the mixing rod 22 is driven by the C-shaped seat 21 to slowly revolve around the central axis of the equipment. This motion makes the mixing rod 22 move like a planet orbiting the sun, constantly changing... The path sweeps across all areas of the mixing bowl 12. When the stirring rod 22 revolves to the edge of the mixing bowl 12, its rotation direction matches the movement direction, pushing the outer dough towards the center area, forming a folding effect similar to "folding a quilt", ensuring uniform fermentation. The end of the stirring rod 22 draws a spatial path similar to "spring twisting", with both horizontal "figure-eight" intersections and vertical undulations. This trajectory ensures that the dough is processed in all three dimensions of XYZ. The equipment can switch between modes such as "fast kneading and slow folding" or "deep kneading and shallow folding" by adjusting the speed difference between rotation and revolution, adapting to the process requirements of different doughs.

[0044] The rotating rod 51 is driven to rotate by the transmission component 55. The rotating rod 51 drives the cam 52 to rotate. The cam 52 continuously squeezes the movable rod 53. The movable rod 53 then pushes the basin 12 on the top of the connecting seat 41 to move up and down. The connecting seat 41 drives the T-shaped slider 43 to slide inside the T-shaped groove 42. When the connecting seat 41 moves, it continuously squeezes the return spring 54. Under the action of the return spring 54, the connecting seat 41 can quickly return to its original position. When the basin 12 moves up and down under the action of the reciprocating moving mechanism 5, the cutting depth of the stirring rod 22 changes in real time. When it descends, it enhances the kneading at the bottom. When it rises, it expands the turning range, forming a rhythmic processing like breathing. The centrifugal effect generated by the revolution motion cancels out the centripetal flow formed by the rotation, preventing the dough from accumulating on the basin wall or in the center and maintaining the uniformity of processing. This motion design breaks through the unidirectional rotation mode of the traditional mixer. Through multi-dimensional compound actions, it truly realizes the process closed loop of "kneading-folding-integration", making the machine processing effect close to the level of handmade production.

[0045] The rotation of the rotating rod 51 drives the first conical tooth 63, which is engaged by the second conical tooth 64, to rotate. The first conical tooth 63 drives the drive rod 62 to rotate, which in turn drives the second transmission tooth 61 to rotate. The second transmission tooth 61 drives the first transmission tooth 6 to rotate, thereby causing the sleeve 4 to rotate on the base 1. This allows the basin 12 to rotate while being raised and lowered, increasing the kneading effect on the dough.

[0046] Finally, it should be noted that the above specific embodiments are only used to illustrate the technical solution of this utility model and not to limit it. Although this utility model has been described in detail with reference to the embodiments, those skilled in the art should understand that modifications and equivalent substitutions can be made to the technical solution of this utility model without departing from the spirit and scope of the technical solution of this utility model, and all such modifications and substitutions should be covered within the scope of the claims of this utility model.

Claims

1. A dough kneading and turning machine, comprising a base (1), a frame (11) fixedly connected to the top of the base (1), and a dough bowl (12) disposed above the base (1); characterized in that: The top of the frame (11) is rotatably connected to a vertical rod (2), and the top of the vertical rod (2) is fixedly connected to a C-shaped seat (21). A stirring rod (22) is rotatably connected inside the C-shaped seat (21). The frame (11) is provided with a driving mechanism (3) that drives the stirring rod (22) to rotate on the C-shaped seat (21). The end of the stirring rod (22) away from the C-shaped seat (21) extends into the inside of the basin (12) and performs a combined kneading and turning motion under the action of the driving mechanism (3). The base (1) is rotatably connected to a sleeve (4), and the sleeve (4) is slidably connected to a connecting seat (41). The top end of the connecting seat (41) is fixedly connected to the bottom end of the basin (12). The base (1) is provided with a reciprocating moving mechanism (5) that drives the connecting seat (41) to move up and down inside the sleeve (4).

2. The dough kneading and turning machine according to claim 1, characterized in that: The drive mechanism (3) includes a vertical plate (31), on which a motor (32) is mounted. A connecting rod (33) is sleeved at the output end of the motor (32). A turntable (34) is connected to the side wall of the connecting rod (33). One end of the stirring rod (22) away from the inside of the basin (12) is inserted into the inside of the turntable (34).

3. The dough kneading and turning machine according to claim 1, characterized in that: The reciprocating moving mechanism (5) includes a rotating rod (51), a cam (52) connected to the rotating rod (51), a movable rod (53) attached to the top of the cam (52), the top of the movable rod (53) being rotatably connected to the bottom of the connecting seat (41), a return spring (54) wound around the outer wall of the movable rod (53), one end of the return spring (54) being connected to the bottom of the connecting seat (41), and the other end of the return spring (54) being connected to the inner wall of the sleeve (4). A transmission component (55) is provided inside the base (1) for driving the rotating rod (51) to rotate.

4. The dough kneading and turning machine according to claim 3, characterized in that: The transmission component (55) includes two pulleys (551) and a belt (552). The rotating rod (51) and the connecting rod (33) are both connected to pulleys (551) on the same side. The belt (552) is wound on both pulleys (551).

5. The dough kneading and turning machine according to claim 1, characterized in that: The sleeve (4) has two sets of T-shaped grooves (42) inside, and T-shaped sliders (43) are slidably connected inside the two sets of T-shaped grooves (42). Each T-shaped slider (43) is connected to the side wall of the connecting seat (41).

6. The dough kneading and turning machine according to claim 1, characterized in that: The outer wall of the sleeve (4) is connected to a first transmission gear (6), and the side wall of the first transmission gear (6) is meshed with a second transmission gear (61). The second transmission gear (61) is connected to a drive rod (62), which is rotatably connected to the base (1). The lower end of the drive rod (62) is connected to a first bevel gear (63), and the side wall of the first bevel gear (63) is meshed with a second bevel gear (64). The second bevel gear (64) is connected to the rotating rod (51).

7. The dough kneading and turning machine according to claim 1, characterized in that: The bottom of the basin (12) is equipped with an anti-collision pad (7), and the inner wall of the anti-collision pad (7) is attached to the side wall of the connecting seat (41).

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