A skewer type steamed bread making machine

Abstract

This utility model discloses a slanted dough conveying steamed bun machine, including a filling bin, a dough bin, a bun forming blade, a conveyor table, a steamed bun cutting component, and a flour replenishment bin. The filling bin, dough bin, bun forming blade, conveyor table, and flour replenishment bin are all fixedly installed on the frame and integrated into one unit. The dough bin is located between the filling bin and the bun forming blade. This utility model utilizes the hollow tubular dough conveying spiral in the dough shaping component, the corrugated pipe in the filling bin, and the inner sleeve structure to switch production modes at any time according to the needs of different production categories. The entire switching process does not require the replacement of any core components, which simplifies the operation process and avoids downtime losses. The design of the double-layered hollow design of the dough bin body and the forming nozzle allows for the circulation of cooling medium through the inlet and outlet liquid ports. Combined with the built-in temperature sensors in the bin body and the forming nozzle, as well as the external control system, precise temperature control is achieved throughout the entire process from dough conveying to forming.

Description

Technical Field

[0001] This utility model mainly relates to the technical field of steamed bun processing equipment, specifically a steamed bun machine with inclined dough conveying. Background Technology

[0002] Steamed bun processing equipment refers to a type of food machinery specifically designed to automate or semi-automate the entire process or key stages of steamed bun processing, from raw material handling to finished product shaping. It replaces traditional manual operations such as kneading dough, filling, and pleating, thereby improving steamed bun processing efficiency and standardizing finished product specifications.

[0003] The inclined dough conveying machine for steamed buns and dumplings is an advanced type of pasta processing equipment. It adopts a unique inclined dough conveying structure, which can effectively reduce the compression damage of dough during the conveying process compared with traditional dough conveying methods. This equipment has dual functions of steamed buns and dumplings. By switching modes, it can make steamed buns by wrapping fillings with a quantitative amount of dough, or directly divide and round the dough to make steamed buns. It is suitable for small and medium-sized production scenarios, such as small and medium-sized food factories, breakfast shops, community central kitchens, etc., to meet the diverse pasta production needs in an efficient and convenient way. Existing steamed bun and mantou processing equipment has significant shortcomings in terms of adaptability to dual-product production and dough processing control. On the one hand, some equipment that claims to be capable of dual-product processing requires switching through disassembly and replacement of core components such as forming molds, which is cumbersome and time-consuming. At the same time, frequent shutdowns for switching will significantly reduce production efficiency and make it difficult to meet the immediate production needs of breakfast shops and small pastry workshops. On the other hand, the existing equipment has imperfect design for temperature control and operation and maintenance monitoring. Cooling functions are only set at the discharge end of the forming nozzle, but temperature control is not provided for the dough mixing and conveying cavity. During the mixing and conveying process in the cavity, the dough is prone to local temperature rise due to spiral extrusion friction or the influence of ambient temperature. This leads to abnormal dough viscosity, which accelerates fermentation, makes the dough structure loose, and reduces extensibility. This results in the dough being in an unsuitable state for processing before entering the forming nozzle, ultimately leading to uneven thickness of the steamed bun dough tubes, insufficient firmness of the solid dough in mantou, and poor consistency of the finished product shape. Moreover, in seasons with large temperature fluctuations, such as high temperatures in summer and low temperatures in winter, the instability of dough quality will be exacerbated. Utility Model Content

[0004] This utility model addresses the problem of overly simplistic existing technical solutions by providing a slanted dough conveying steamed bun machine. This solves the technical problems mentioned in the background section, such as the need to disassemble and replace core components to switch production processes in existing dual-product steamed bun processing equipment, which is cumbersome, time-consuming, and prone to inconsistent finished product shapes due to precision deviations. Furthermore, it cannot control the temperature of the dough mixing and conveying chamber, leading to abnormal stickiness and accelerated fermentation of the dough due to heat generated by extrusion or fluctuations in ambient temperature.

[0005] The technical solution adopted by this utility model to solve the above-mentioned technical problems is as follows: A slanted dough conveying steamed bun machine includes a filling bin, a dough bin, a bun forming blade, a conveyor table, a steamed bun cutting assembly, and a flour replenishment bin. The filling bin, dough bin, bun forming blade, conveyor table, and flour replenishment bin are all fixedly mounted on a frame and integrated into one unit. The dough bin is located between the filling bin and the bun forming blade, and the conveyor table is located below the bun forming blade. The steamed bun cutting assembly is detachably mounted on the surface of the conveyor table. A filling conveying screw is rotatably connected inside the filling bin, and a dough shaping assembly is rotatably connected inside the dough bin. Tension adjustment mechanisms are provided at both ends of the outer wall of the conveyor table.

[0006] Furthermore, the dough container is a trapezoidal cavity, and the top of the dough container is rotatably connected to an acrylic dustproof plate via a damping hinge. The surface of the dustproof plate is distributed with microporous structures for heat dissipation, and the corresponding part of the dustproof plate and the surface of the dough container is a magnetic attraction structure. The bottom of the dough container is detachably connected to a forming nozzle, and the interior of the forming nozzle is a hollow structure.

[0007] Furthermore, both the body and the forming nozzle of the dough container adopt a double-layer structure. The body includes an outer layer and an inner layer, and the forming nozzle includes an outer layer and an inner layer. The two are connected by a double-layer structure to form a hollow layer in the middle for circulating cooling medium. The outer layer of the container and the outer layer of the forming nozzle are respectively provided with an outlet pipe and an inlet pipe for circulating cooling medium.

[0008] Furthermore, both the body and the forming nozzle of the dough container adopt a double-layer structure. The body includes an outer layer and an inner layer, and the forming nozzle includes an outer layer and an inner layer. The two are connected by a double-layer structure to form a hollow layer in the middle for circulating cooling medium. The outer layer of the container and the outer layer of the forming nozzle are respectively provided with an outlet pipe and an inlet pipe for circulating cooling medium.

[0009] Furthermore, an inner sleeve is provided above the driven gear. The inner sleeve is fixed to the surface of the frame above the dough chamber. The bottom of the inner sleeve is inserted into the inner wall of the top end of the dough conveying screw at the driven gear. An annular groove for extruding and discharging dough is provided at the bottom of the dough chamber at the bearing mounting position corresponding to the dough conveying screw. The annular groove is connected to the forming nozzle at the bottom of the dough chamber.

[0010] Furthermore, the filling bin is installed on the frame by a quick-release clamp. The filling bin is a cone shape that is wider at the top and narrower at the bottom. A magnetic cover is rotatably connected to the top of the filling bin. The bottom of the filling bin is a through structure. A corrugated pipe is provided on one side of the outer wall of the filling bin. The corrugated pipe is fixed to the mounting surface of the inner sleeve by bolts, and the end of the corrugated pipe is inserted into the interior of the inner sleeve.

[0011] Furthermore, one end of the conveyor table extends into the interior of the frame, and a through-type channel for material discharge is provided on the surface of the frame between the corresponding bun forming blade and the conveyor table. Positioning rollers are symmetrically distributed on the surface of the conveyor table, and the positioning rollers are located between the bun forming blade and the steamed bun cutting assembly.

[0012] Compared with the prior art, the beneficial effects of this utility model are as follows: 1. This inclined conveyor steamed bun and dumpling machine utilizes a hollow tubular dough conveying spiral within the dough shaping component, a corrugated pipe in the filling bin, and an inner sleeve structure. This allows for easy switching of production modes based on production needs. When making steamed buns, the filling enters the hollow dough conveying spiral at the driven gear shaft via the corrugated pipe and inner sleeve, forming synchronously with the dough to achieve a "dough-wrapped filling" state. When making steamed buns, simply stop feeding into the filling bin and close the filling conveyor component. The tubular dough then falls through the central opening of the bun forming blade, naturally collapsing into solid dough on the conveyor table. Subsequent cutting is completed by the steamed bun cutting component. The entire switching process requires no replacement of any core components, simplifying operation and avoiding downtime losses. It is particularly suitable for small-batch, multi-category production scenarios such as breakfast shops and small noodle shops, enhancing the equipment's practicality.

[0013] 2. Through the design of the dough hopper and the forming nozzle with double hollow layers inside and out, the cooling medium is circulated through the inlet and outlet liquid ports. Combined with the built-in temperature sensors in the hopper and the forming nozzle and the external control system, precise temperature control is achieved throughout the dough transportation and forming process. This effectively avoids the dough from losing its extensibility or over-fermenting due to temperature fluctuations. At the same time, the acrylic dustproof plate on the top of the dough hopper allows operators to observe the dough shape in real time, replenish powder in time to solve the sticking problem, and isolate external dust pollution and assist in heat dissipation inside the hopper. Compared with existing equipment, this reduces the loss of raw materials caused by abnormal temperature or untimely observation.

[0014] The present invention will be explained in detail below with reference to the accompanying drawings and specific embodiments. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the main structure of this utility model; Figure 2 This is a schematic diagram of the filling container assembly structure of this utility model; Figure 3 This is a schematic diagram of the dough shaping component of this utility model; Figure 4 This is a schematic diagram of the bottom assembly structure of the dough container of this utility model; Figure 5 This is a schematic diagram of the internal structure of the conveyor table of this utility model; Figure 6This is a schematic diagram of the bun forming blade structure of this utility model; Figure 7 This utility model Figure 5 Enlarged schematic diagram of the structure at point A in the middle.

[0016] Numbering on the map: 1. Filling bin; 2. Dough bin; 3. Bun forming blade; 4. Conveyor table; 5. Steamed bun cutting assembly; 6. Powder replenishment bin; 7. Filling conveying screw; 8. Dough shaping assembly; 801. Drive gear; 802. Driven gear; 803. Dough conveying screw; 804. Inner sleeve; 9. Tension adjustment mechanism; 10. Positioning roller. Detailed Implementation

[0017] To facilitate understanding of this utility model, a more comprehensive description of the utility model will be given below with reference to the accompanying drawings, which show several embodiments of the utility model. However, the utility model can be implemented in different forms and is not limited to the embodiments described in the text. On the contrary, these embodiments are provided to make the disclosure of the utility model more thorough and comprehensive.

[0018] It should be noted that when an element is referred to as being "fixed to" another element, it can be directly on the other element or there may be an intervening element. When an element is referred to as being "connected to" another element, it can be directly connected to the other element or there may be an intervening element. The terms "vertical," "horizontal," "left," "right," and similar expressions used in this document are for illustrative purposes only.

[0019] Please refer to the appendix carefully. Figure 1-7 A slanted dough conveying steamed bun machine includes a filling bin 1, a dough bin 2, a bun forming blade 3, a conveyor table 4, a steamed bun cutting component 5, and a flour replenishing bin 6. The filling bin 1, dough bin 2, bun forming blade 3, conveyor table 4, and flour replenishing bin 6 are all fixedly installed on the machine frame and integrated into one unit. The dough bin 2 is located between the filling bin 1 and the bun forming blade 3, and the conveyor table 4 is located below the bun forming blade 3. The steamed bun cutting component 5 is detachably installed on the surface of the conveyor table 4. A filling conveying spiral 7 is rotatably connected inside the filling bin 1, and a dough shaping component 8 is rotatably connected inside the dough bin 2. Tension adjustment mechanisms 9 are provided at both ends of the outer wall of the conveyor table 4.

[0020] In this embodiment, as Figure 1 , Figure 2 , Figure 3 and Figure 4As shown, the dough container 2 is a trapezoidal cavity, and the top of the dough container 2 is rotatably connected to an acrylic dustproof plate via a damping hinge. The surface of the dustproof plate is distributed with microporous structures for heat dissipation, and the corresponding part of the dustproof plate and the surface of the dough container 2 is a magnetic attraction structure. The bottom of the dough container 2 is detachably connected to a forming nozzle, and the interior of the forming nozzle is a hollow structure.

[0021] With the above structure, the trapezoidal cavity of the dough chamber 2 can guide the dough to naturally converge to the bottom using the inclined surface. The top acrylic dustproof plate is connected to the magnetic structure through the damping hinge, which not only makes it convenient for operators to open the chamber to feed or observe the state of the dough at any time, but also isolates external dust pollution. At the same time, the microporous structure can help dissipate heat inside the chamber and prevent the dough from deteriorating due to excessive local temperature. The detachable hollow forming nozzle at the bottom also provides convenience for later cleaning and maintenance.

[0022] In this embodiment, as Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, the body and forming nozzle of the dough container 2 both adopt a double-layer structure. The body includes an outer layer and an inner layer, and the forming nozzle includes an outer layer and an inner layer. The two are connected by a double-layer structure to form a hollow layer for circulating cooling medium in the middle. The outer layer of the container and the outer layer of the forming nozzle are respectively provided with an outlet pipe and an inlet pipe for circulating cooling medium.

[0023] Through the above structure, the independent hollow layer formed by this double-layer structure can control the temperature of the dough in the chamber and the tubular dough in the forming stage throughout the process by circulating the cooling medium through the liquid inlet and outlet pipes. This avoids the dough from becoming abnormally sticky due to over-fermentation or heat generated by extrusion, ensuring that the dough always maintains suitable extensibility. This ensures that the dough tubes are even when filling buns and that the solid dough is firm when shaping steamed buns, improving the consistency of the finished product shape. In addition, temperature sensors are installed in both the chamber and the forming nozzle. Combined with the external control unit, abnormal temperatures can be detected in real time and an alarm can be triggered, which reduces the difficulty of temperature control for operators.

[0024] In this embodiment, as Figure 3 As shown, the dough shaping component 8 includes a drive gear 801 and a driven gear 802. The drive gear 801 and the driven gear 802 are respectively provided with a dough conveying screw 803 at their shaft centers. The dough conveying screw 803 forms a relative rotation structure inside the dough chamber 2 through the drive gear 801 and the driven gear 802. The rod of the dough conveying screw 803 located at the shaft center of the driven gear 802 adopts a hollow tubular structure.

[0025] With the above structure, the dough conveying spiral 803 at the shaft of the driven gear 802 adopts a hollow tubular structure. Its hollow shaft extends from the top to the bottom, forming a through filling conveying channel. When making buns, the filling enters the hollow shaft through the corrugated pipe and inner sleeve 804, and can be conveyed along the shaft to the bottom discharge end. It just meets the dough that is squeezed and pushed by the double spiral in the dough chamber 2 at the forming nozzle cavity. At this time, under the wrapping compression of the double spiral, the dough will form a tubular structure around the filling discharged at the bottom of the hollow shaft. As the dough and filling move synchronously to the bottom of the forming nozzle, the filling is finally completely wrapped inside the dough, laying a stable foundation for the subsequent pleating and pinching of the bun forming knife block 3, ensuring the integrity and uniformity of the filling of the bun.

[0026] In this embodiment, as Figure 2 and Figure 3 As shown, an inner sleeve 804 is provided above the driven gear 802. The inner sleeve 804 is fixed to the surface of the frame above the dough chamber 2. The bottom of the inner sleeve 804 is inserted into the inner wall of the top end of the dough conveying screw 803 at the driven gear 802. The bottom of the dough chamber 2 is provided with an annular groove for extruding and discharging dough at the bearing mounting position of the dough conveying screw 803. The annular groove is connected to the forming nozzle at the bottom of the dough chamber 2.

[0027] Through the above structure, the filling can be accurately conveyed to the hollow tubular dough conveying spiral 803 by the coordinated cooperation of the outer corrugated pipe and the inner sleeve 804 of the filling bin 1. This achieves the synchronous forming of filling and dough to make steamed buns. When making steamed buns without filling, simply stop feeding filling into the filling bin 1 and turn off the filling conveying components. The tubular dough can fall directly through the middle through-hole of the steamed bun forming blade 3 and naturally collapse into solid dough on the conveying table 4. It can then be cut into shape by the steamed bun cutting component 5. This allows a single component to be adapted to the processing of different types of products, simplifies the core structure of the equipment, effectively avoids the cumbersome switching of parts, and realizes the functional expansion of the equipment from single steamed bun production to dual-category processing of steamed buns and steamed buns.

[0028] In this embodiment, as Figure 1 and Figure 2 As shown, the filling bin 1 is installed on the frame by a quick-release clamp. The filling bin 1 is a cone shape that is wider at the top and narrower at the bottom. The top of the filling bin 1 is rotatably connected to a magnetic cover plate. The bottom of the filling bin 1 is a through structure. A corrugated pipe is provided on one side of the outer wall of the filling bin 1. The corrugated pipe is fixed to the mounting surface of the inner sleeve 804 by bolts, and the end of the corrugated pipe is inserted into the interior of the inner sleeve 804.

[0029] With the above structure, the filling bin 1 is installed on the frame by a quick-release clamp, which can be quickly disassembled and assembled, greatly reducing the difficulty and time spent on cleaning, maintenance or filling replacement; a top magnetic cover is added, which not only facilitates quick feeding, but also effectively isolates the filling from external dust and impurities; the corrugated pipe is fixed by bolts and inserted into the inner sleeve 804, which can achieve a stable connection of the filling conveying channel.

[0030] In this embodiment, as Figure 5 As shown, one end of the conveyor table 4 extends into the interior of the frame. A through-type channel for material discharge is provided on the surface of the frame between the corresponding bun forming blade 3 and the conveyor table 4. Positioning rollers 10 are symmetrically distributed on the surface of the conveyor table 4. The positioning rollers 10 are located between the bun forming blade 3 and the steamed bun cutting assembly 5.

[0031] With the above structure, one end of the conveyor table 4 extends into the machine frame, which can not only effectively connect with the bun forming blade 3 to ensure the continuity of the conveying of the formed buns, but also effectively utilize space and reduce the overall footprint of the equipment. During the steamed bun making process, the positioning roller 10 can limit the solid columnar continuous dough that falls from the middle through-hole of the bun forming blade 3 and is formed by hollow collapse, preventing it from deviating during the conveying process. At the same time, it can slightly regularize the dough that has changed from hollow to solid, laying the foundation for the subsequent steamed bun cutting component 5 to achieve uniform and fixed-distance cutting, and ultimately ensuring that the cut steamed bun blanks are of consistent size and regular shape.

[0032] The specific operating procedure of this utility is as follows: When using this inclined dough conveyor steamed bun machine, you can make steamed buns or mantou as needed. When making steamed buns, first put the prepared filling and dough into the filling bin 1 and dough bin 2 respectively, and fill the powder replenishment bin 6 with a sufficient amount of dry flour.

[0033] After the dough is placed into dough chamber 2, the temperature control system of dough chamber 2 and the forming nozzle must be activated simultaneously. Since both the dough chamber 2 and the forming nozzle adopt a double-layer structure (outer and inner layers), the chamber body contains an outer layer and an inner layer, and the forming nozzle contains an outer layer and an inner layer. These inner and outer layers form independent but interconnected hollow layers. Operators can set the target temperature through the external control system, based on the suitable temperature for dough processing, which is typically 25-30℃. The liquid inlet pipe on one side of the outer layer of the chamber delivers a cooling medium, such as food-grade coolant, to the hollow layer of the chamber. As the cooling medium flows along the hollow layer, it exchanges heat with the dough in the inner layer of the chamber, absorbing heat lost due to fermentation or other factors. The excess heat generated by the spiral extrusion is simultaneously cooled by the liquid inlet pipe on the outer layer of the forming nozzle, which delivers cooling medium to the hollow layer of the forming nozzle. This pre-cools the tubular dough that is about to be extruded. During this process, temperature sensors are installed in both the chamber and the hollow layer of the forming nozzle. The sensors monitor the temperature changes of the cooling medium in real time and feed the data back to the control system. When the temperature exceeds the set threshold, the operator can immediately replace the internal medium to ensure that the dough temperature inside the chamber and at the outlet of the forming nozzle remain stable within a suitable range. This avoids problems such as over-fermentation and abnormal viscosity due to excessively high temperatures, or decreased dough extensibility and difficulty in forming due to excessively low temperatures.

[0034] After the power is turned on, in the dough shaping component 8, the drive gear 801 rotates under the drive of the servo motor. Due to the meshing transmission with the driven gear 802, the two dough conveying spirals 803 rotate relative to each other.

[0035] The dough in the dough chamber 2 is pushed and squeezed by the dough conveying screw 803 from the bottom opening into the forming nozzle cavity. When the dough enters the forming nozzle under the squeezing action, the dough will be evenly distributed in space due to the smooth arc-shaped cavity of the inner layer of the forming nozzle and the dough maintaining appropriate extensibility during the conveying process, forming a hollow dough skin of uniform thickness. At this time, the filling in the filling chamber 1 is conveyed by the filling conveying screw 7 from the corrugated pipe on the outer wall of the filling chamber 1 and the inner sleeve 804, and enters the hollow tubular dough conveying screw 803 at the shaft of the driven gear 802. Finally, the filling enters the forming nozzle cavity from the bottom of the dough chamber 2 together with the dough. At this time, the filling is located inside the dough. The two are discharged from the bottom discharge pipe of the forming nozzle and fall above the bun forming knife block 3.

[0036] Referring to the attached diagram in the instruction manual, the bun-forming blade 3 consists of multiple ring-shaped plastic blades made of non-stick material, which are mounted on a circular base via pins. A circular turntable inside the base has a groove corresponding to the top of the plastic blades. The plastic blades slide into the grooves via limit pins. The handle outside the base slides back and forth along the slide rail driven by the power mechanism, causing the turntable to rotate back and forth, thus opening and closing the plastic blades. When the dough covered with filling falls to this point, the plastic blades open and close repeatedly to cut it, forming bun pleats and pinching the opening, thus completing the bun shaping.

[0037] Referring to the accompanying drawings, the formed buns separate from the continuous tubular mixture of dough and filling and fall onto conveyor table 4. Conveyor table 4 consists of front and rear rotating rollers covered by a conveyor belt. The outer pulley of the power roller group is driven by a motor and synchronous belt, which in turn drives the conveyor belt. The driven roller group rotates on the mounting base where the tension adjustment mechanism 9 is installed. Because the conveyor belt is prone to loosening during long-term operation, the tension adjustment mechanism 9 is provided. During adjustment, the mounting base of the driven roller group is moved to increase the belt tension, and then it is secured to the frame with screws and hexagonal nuts. In addition, pointers and scales are additionally installed at the corresponding fastening points between the mounting base and the frame to allow operators to visually display the adjustment distance. When this setting is used to make steamed buns, the initial steps are the same as those for making baozi (steamed buns), but no filling is added to the filling bin 1, and the power drive mechanism of the baozi forming blade 3 is turned off. The tubular dough from the forming nozzle of the dough bin 2 falls to the conveyor table 4 through the middle through-hole of the baozi forming blade 3. Since the tubular dough is not filled with filling, it lacks the support of filling for the tube cavity. Moreover, the dough itself is sticky and plastic. When it falls to the surface of the conveyor table 4, under the action of its own weight and the supporting force of the conveyor belt of the conveyor table 4, the hollow tube cavity of the tubular dough will naturally collapse, and the hollow structure will disappear, forming a solid columnar continuous dough. This solid columnar dough moves to the steamed bun cutting component 5 with the transmission of the conveyor table 4. The cylinder of the steamed bun cutting component 5 moves up and down back and forth. Its blade is made of non-stick material adapted to steamed bun cutting. Through reciprocating cutting, the continuous dough is cut without damaging the surface of the conveyor table 4, so that the steamed bun is shaped.

[0038] During the dough conveying process, the operator can observe the shape of the dough inside through the acrylic dustproof plate on the top of the dough chamber 2. If sticking is found, dry flour can be added as needed.

[0039] The present invention has been described above by way of example in conjunction with the accompanying drawings. Obviously, the specific implementation of the present invention is not limited to the above-described manner. Any non-substantial improvement made by adopting the inventive concept and technical solution of the present invention, or the direct application of the inventive concept and technical solution of the present invention to other occasions without modification, shall be within the protection scope of the present invention.

Claims

1. A machine for making steamed buns with oblique conveyor, comprising a stuffing bin (1), a dough bin (2), a steamed bun forming cutter block (3), a conveyor table (4), a steamed bun cutting assembly (5) and a powder supplement bin (6), characterized in that: The filling bin (1), dough bin (2), bun forming blade (3), conveyor (4) and powder replenishment bin (6) are all fixedly installed on the frame and integrated into one unit through the frame. The dough bin (2) is located in the middle of the filling bin (1) and the bun forming blade (3). The conveyor (4) is located below the bun forming blade (3). The steamed bun cutting component (5) is detachably installed on the surface of the conveyor (4). The filling bin (1) is rotatably connected to the filling conveying spiral (7). The dough bin (2) is rotatably connected to the dough shaping component (8). The conveyor (4) is provided with tension adjustment mechanisms (9) at both ends of the outer wall of the conveyor (4).

2. The machine according to claim 1, characterized in that: The dough container (2) is a trapezoidal cavity, and the top of the dough container (2) is rotatably connected to an acrylic dustproof plate via a damping hinge. The surface of the dustproof plate is distributed with microporous structures for heat dissipation, and the dustproof plate and the surface of the dough container (2) are magnetically attached. The bottom of the dough container (2) is detachably connected to a forming nozzle, and the interior of the forming nozzle is hollow.

3. The machine according to claim 2, characterized in that: The dough container (2) has a double-layer structure for both the container body and the forming nozzle. The container body includes an outer layer and an inner layer, and the forming nozzle includes an outer layer and an inner layer. The two are connected by a double-layer structure to form a hollow layer for circulating cooling medium in the middle. The outer layer of the container body and the outer layer of the forming nozzle are respectively provided with an outlet pipe and an inlet pipe for circulating cooling medium.

4. The machine according to claim 1, characterized in that: The dough shaping component (8) includes a drive gear (801) and a driven gear (802). The drive gear (801) and the driven gear (802) are respectively provided with a dough conveying screw (803) at their shafts. The dough conveying screw (803) forms a relative rotation structure inside the dough chamber (2) through the drive gear (801) and the driven gear (802). The rod of the dough conveying screw (803) located at the shaft of the driven gear (802) adopts a hollow tubular structure.

5. The machine according to claim 4, characterized in that: An inner sleeve (804) is provided above the driven gear (802). The inner sleeve (804) is fixed to the surface of the frame above the dough chamber (2). The bottom of the inner sleeve (804) is inserted into the inner wall of the top end of the dough conveying screw (803) at the driven gear (802). An annular groove for squeezing out dough is provided at the bottom of the dough chamber (2) at the bearing mounting position of the corresponding dough conveying screw (803). The annular groove is connected to the forming nozzle at the bottom of the dough chamber (2).

6. The machine according to claim 1, wherein: The filling bin (1) is installed on the frame by a quick-release clamp. The filling bin (1) is a cone shape that is wider at the top and narrower at the bottom. The top of the filling bin (1) is rotatably connected to a magnetic cover plate. The bottom of the filling bin (1) is a through structure. A corrugated pipe is provided on one side of the outer wall of the filling bin (1). The corrugated pipe is fixed to the mounting surface of the inner sleeve (804) by bolts. The pipe end of the corrugated pipe is inserted into the interior of the inner sleeve (804).

7. The machine according to claim 1, characterized in that: One end of the conveyor (4) extends into the interior of the frame. A through channel for material discharge is provided on the surface of the frame between the corresponding bun forming blade (3) and the conveyor (4). Positioning rollers (10) are symmetrically distributed on the surface of the conveyor (4). The positioning rollers (10) are located between the bun forming blade (3) and the steamed bun cutting assembly (5).

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