A cooling device for a confectionery production

Abstract

The application discloses a kind of cooling device for pastry production, comprising: cabinet, further comprising: the cooling mechanism includes several cooling brackets, the inside of the cooling bracket is provided with several heat dissipation fins, the inside of the heat dissipation fin is attached and is provided with a matching base, the upper end of the matching base is installed with several cooling fins at equal intervals, the inside of the cooling fin is attached and is provided with several cooling trays, for placing the pastry to be cooled;The outside of the cabinet is installed with a cooling liquid tank, stores and transports cooling liquid into the cooling mechanism. By the combination of fan upward air supply and cooling liquid circulation system, the rapid and uniform cooling of the pastry is realized, the production efficiency is significantly improved, and the design of airflow flowing from bottom to top avoids direct blowing of the surface of the pastry, effectively prevents excessive moisture loss and cracking of the pastry, and ensures delicate taste.

Description

Technical Field

[0001] This application relates to the field of pastry production technology, specifically to a cooling device for pastry production. Background Technology

[0002] In the pastry production process, cooling is one of the key steps to ensure product quality. When pastries are fresh out of the oven, the internal moisture and heat distribution are uneven, and the texture is relatively soft. If they are packaged or stacked without sufficient cooling, they are prone to deformation, collapse, or sticking due to external forces, affecting the product's appearance and quality. Furthermore, when hot pastries are packaged directly, the internal steam condenses into water droplets on the inner wall of the packaging, causing the surface of the pastries to become damp. This environment is conducive to the growth of mold and accelerates spoilage. Cooling can balance the temperature and humidity, reduce the risk of condensation, and extend the shelf life.

[0003] Traditional methods for cooling pastries typically employ natural cooling or simple air-cooling devices, but these methods suffer from low cooling efficiency and uneven cooling. Natural cooling is time-consuming and can lead to excessive moisture loss from the surface of the pastries, affecting their texture; while ordinary air-cooling devices can accelerate the cooling process, the direct airflow blowing on the surface of the pastries may cause them to dry out and crack or deform.

[0004] Therefore, there is an urgent need for a high-efficiency, uniform, and adaptable cooling device for pastry production to solve the above-mentioned technical problems. Utility Model Content

[0005] Therefore, this application provides a cooling device for pastry production to solve the problems existing in the prior art.

[0006] To achieve the above objectives, this application provides the following technical solution:

[0007] A cooling device for pastry production includes: a cabinet with a door rotatably connected to an opening on one side; a cooling mechanism for placing and cooling pastries installed inside the cabinet; a blower mechanism with a built-in fan for blowing air upwards installed on the lower side of the cabinet; and an exhaust mechanism for facilitating air outlet. The device also includes:

[0008] The cooling mechanism includes several cooling brackets, with several heat dissipation fins on the inner side of each cooling bracket. A connecting base is attached to the inner side of each heat dissipation fin, and several cooling fins are evenly spaced on the upper end of the connecting base. Several cooling trays are attached to the inner side of each cooling fin for placing pastries to be cooled.

[0009] A coolant tank is installed on the outside of the cabinet to store and supply coolant to the cooling mechanism.

[0010] Optionally, the coolant tank includes a tank body, the tank body is filled with coolant, and a pump body is installed on the inner side of the tank body, which actively delivers coolant to the cooling mechanism after startup.

[0011] Optionally, the cooling mechanism further includes a conduit, the lower end of which is connected to an outlet on one side of the housing, the end of which is away from the outlet and is connected to a channel inside the cooling bracket, the end of which is away from the conduit and is connected to a corrugated pipe that connects to the internal channel of an adjacent cooling bracket, and the uppermost cooling bracket is connected to a connecting pipe.

[0012] Optionally, a limiting block is also installed on the outer side of the cooling bracket, and a limiting bolt is elastically connected to the inner side of the limiting block. A limiting rod installed inside the cabinet is correspondingly provided on the inner side of the limiting bolt, and a plurality of hole-like structures are equally spaced on the outer side of the limiting rod.

[0013] Optionally, the inner side of the cabinet is also provided with several guide rods, which are slidably connected to the cooling bracket.

[0014] Optionally, the exhaust mechanism includes a enclosure, the upper end of which is fitted with a filter screen.

[0015] Compared with the prior art, this application has at least the following beneficial effects:

[0016] 1. By combining the upward blowing of the fan with the coolant circulation system, the pastries are cooled quickly and evenly, which significantly improves production efficiency. The design of the airflow flowing from bottom to top avoids directly blowing on the surface of the pastries, effectively preventing excessive moisture loss and cracking, and ensuring a delicate texture.

[0017] 2. The design of the coolant circulation system and heat dissipation fins optimizes heat exchange efficiency, while the guide rod and limiting structure ensure stable movement of the cooling bracket and prevent pastries from slipping.

[0018] 3. The spacing between the cooling racks is adjustable, which can accommodate pastries of different heights and sizes, enhancing the versatility of the device. Attached Figure Description

[0019] To more intuitively illustrate the prior art and this application, exemplary drawings are provided below. It should be understood that the specific shapes and structures shown in the drawings should not generally be regarded as limiting conditions for implementing this application; for example, based on the technical concept disclosed in this application and the exemplary drawings, those skilled in the art are able to easily make conventional adjustments or further optimizations to the addition / reduction / classification, specific shapes, positional relationships, connection methods, size ratios, etc. of certain units (components).

[0020] Figure 1A schematic diagram of the overall structure of a cooling device for pastry production provided in this application;

[0021] Figure 2 An exploded view of the overall structure of a cooling device for pastry production provided in this application;

[0022] Figure 3 An exploded view of the overall structure of the cooling mechanism for a cooling device used in pastry production, provided in this application;

[0023] Figure 4 A schematic diagram of the overall structure of the connection base and cooling fins of a cooling device for pastry production provided in this application;

[0024] Figure 5 This is a schematic cross-sectional view of the coolant tank of a cooling device for pastry production provided in this application.

[0025] Explanation of reference numerals in the attached figures:

[0026] 1. Cabinet; 2. Door panel; 3. Cooling mechanism; 301. Cooling bracket; 302. Cooling fins; 303. Connecting base; 304. Cooling tray; 305. Connecting pipe; 306. Corrugated pipe; 307. Conduit; 308. Limiting block; 309. Limiting bolt; 4. Blower mechanism; 5. Exhaust mechanism; 501. Enclosure; 502. Filter screen; 6. Limiting rod; 7. Coolant tank; 701. Cabinet body; 702. Pump body; 703. Outlet; 704. Inlet; 8. Exhaust vent; 9. Guide rod; 10. Air outlet. Detailed Implementation

[0027] The following is in conjunction with the appendix Figure 1-5 The present application will be further described in detail through specific embodiments.

[0028] This utility model provides a cooling device for pastry production, including a cabinet 1. A door panel 2 is rotatably connected to one side opening of the cabinet 1. A cooling mechanism 3 is installed inside the cabinet 1 to place and cool pastries. A blower mechanism 4 is installed on the lower side of the cabinet 1. The blower mechanism 4 has a built-in fan that blows air upwards and uses a filter screen on its lower side to filter the incoming air to increase airflow. An exhaust mechanism 5 is installed on the upper side of the cabinet 1 to facilitate air outlet and prevent dust from entering the air outlet 10. The air outlet 10 is opened on the upper surface of the cabinet 1. An exhaust port 8 corresponding to the fan inside the blower mechanism 4 is opened at the lower end of the cabinet 1 to achieve air circulation.

[0029] The cooling mechanism 3 includes several cooling brackets 301. Several heat dissipation fins are provided on the inner side of the cooling brackets 301. A connecting base 303 is attached to the inner side of the heat dissipation fins. Several cooling fins 302 are installed at equal intervals on the upper end of the connecting base 303. Several cooling trays 304 are attached to the inner side of the cooling fins 302 for placing the pastries to be cooled. After the pastries to be cooled come into contact with the cooling trays 304, their heat energy is gradually exchanged with the heat energy of the cooling trays 304, thereby gradually transferring the heat energy to the cooling fins 302. After the blowing mechanism 4 blows out air, the airflow flows from bottom to top, and the airflow cools the cooling fins 302 to achieve rapid cooling. Moreover, the airflow from bottom to top can prevent the airflow from directly blowing on the surface of the pastries, which would cause excessive loss of moisture from the surface of the pastries and cause them to dry and crack, affecting the taste.

[0030] A coolant tank 7 is installed on the outside of the cabinet 1 to store and supply coolant to the cooling mechanism 3. The coolant tank 7 includes a tank body 701, which is filled with coolant. A pump body 702 is installed on the inside of the tank body 701. After starting, the pump actively supplies coolant to the cooling mechanism 3.

[0031] The cooling mechanism 3 also includes a conduit 307. The lower end of the conduit 307 is connected to the outlet 703 on one side of the housing 701, so that the outlet of the pump 702 drains water into the conduit 307. The end of the conduit 307 away from the outlet 703 is connected to the channel inside the cooling bracket 301. The end of the cooling bracket 301 away from the conduit 307 is connected to a corrugated pipe 306, which connects the internal channels of adjacent cooling brackets 301, so that coolant can flow inside each cooling bracket 301 to accelerate heat dissipation. The uppermost cooling bracket 301 is connected to a connecting pipe 305, so that the uppermost two cooling brackets 301 are connected to each other, so that the coolant can circulate, and then the coolant finally re-enters the housing 701 through the outlet 704 on one side of the housing 701.

[0032] A limiting block 308 is also installed on the outside of the cooling bracket 301. A limiting bolt 309 is elastically connected to the inside of the limiting block 308. A limiting rod 6 installed in the cabinet 1 is correspondingly provided on the inside of the limiting bolt 309. Several hole-like structures are equally spaced on the outside of the limiting rod 6 so that the limiting bolt 309 can engage with the limiting rod 6 for positioning, thereby adjusting the spacing between the individual cooling mechanism 3 units to adapt to the height and size of different pastries.

[0033] The inner side of the cabinet 1 is also provided with several guide rods 9. The guide rods 9 are slidably connected to the cooling bracket 301, so as to facilitate the straight up and down movement of the cooling mechanism 3 and avoid tilting and causing the pastries to slip.

[0034] The ventilation system 5 includes a partition 501, and a filter screen 502 is installed on the upper end of the partition 501 to prevent dust from entering the cabinet 1.

[0035] The technical features of the above embodiments can be combined in any way (as long as there is no contradiction in the combination of these technical features). For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described; these embodiments not explicitly written should also be considered to be within the scope of this specification.

Claims

1. A cooling device for bakery production, comprising: A cabinet (1) has a door panel (2) rotatably connected to an opening on one side of the cabinet (1). A cooling mechanism (3) is installed on the inner side of the cabinet (1) for placing and cooling pastries. A blower mechanism (4) is installed on the lower side of the cabinet (1), and the blower mechanism (4) has a built-in fan that blows air upwards. An exhaust mechanism (5) is installed on the upper side of the cabinet (1) for convenient air exhaust. The cabinet is characterized by further comprising: The cooling mechanism (3) includes several cooling brackets (301), with several heat dissipation fins on the inner side of each cooling bracket (301). A connecting base (303) is attached to the inner side of each heat dissipation fin. Several cooling fins (302) are installed at equal intervals on the upper end of the connecting base (303). Several cooling trays (304) are attached to the inner side of each cooling fin (302) for placing pastries to be cooled. A coolant tank (7) is installed on the outside of the cabinet (1) to store and supply coolant to the cooling mechanism (3).

2. The cooling device for a bakery product according to claim 1, wherein The coolant tank (7) includes a tank body (701), which is filled with coolant. A pump body (702) is installed on the inner side of the tank body (701), which actively delivers coolant to the cooling mechanism (3) after startup.

3. The cooling device for a bakery product according to claim 2, wherein The cooling mechanism (3) further includes a conduit (307), the lower end of which is connected to an outlet (703) on one side of the housing (701). The end of the conduit (307) away from the outlet (703) is connected to a channel inside the cooling bracket (301). A corrugated pipe (306) is connected to the end of the cooling bracket (301) away from the conduit (307) to connect to the internal channel of the adjacent cooling bracket (301). A connecting pipe (305) is connected to one end of the uppermost cooling bracket (301).

4. The cooling device for a bakery product according to claim 3, wherein A limiting block (308) is also installed on the outside of the cooling bracket (301). A limiting bolt (309) is elastically connected to the inside of the limiting block (308). A limiting rod (6) installed in the cabinet (1) is correspondingly provided on the inside of the limiting bolt (309). Several holes are equally spaced on the outside of the limiting rod (6).

5. A cooling device for bakery products according to claim 4, characterized in that The inner side of the cabinet (1) is also provided with several guide rods (9), and the guide rods (9) are slidably connected to the cooling bracket (301).

6. The cooling device for a bakery product according to claim 1, wherein The exhaust mechanism (5) includes a enclosure (501), and a filter screen (502) is installed on the upper end of the enclosure (501).

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