An automated stick food production apparatus

Abstract

The utility model discloses an automatic fried bread stick food production equipment, and its technical scheme main points are including frame, fried bread stick cutting blank mechanism, the upper assembly of frame is fried box, and the outside border wall department of fried box is jointly assembled with dough piece lifting shaping mechanism. This automatic fried bread stick food production equipment can realize the full automatic fried bread stick food production process through integrated design. The combination design of dough piece extrusion box and dough piece extrusion plate ensures the efficient extrusion of dough piece, avoids the tedious manual operation, and can accurately control the thickness and compactness of dough piece, thereby guaranteeing the quality consistency of fried bread stick. When using the equipment, the dough does not need to add dry flour to prevent adhesion, and after feeding into the dough box, the whole operation is carried out in a relatively closed environment, and the frying time and frequency can be manually controlled or automatically controlled. According to the customer situation, it can be highly achieved that the fried bread stick is freshly made and sold, and the customer can eat fresh and fragrant fried bread stick every time.

Description

Technical Field

[0001] This utility model relates to the field of fried dough stick food processing, and in particular to an automated fried dough stick food production equipment. Background Technology

[0002] Traditional fried dough sticks require a frying process during production. This involves deep-frying at high temperatures to puff the dough, resulting in a golden-brown, crispy exterior and a soft interior. Frying not only gives fried dough sticks their unique texture and flavor but also helps create their distinctive appearance and structure. The frying process requires precise control of oil temperature and time to ensure the dough sticks achieve optimal color, texture, and quality.

[0003] There are currently two main methods for making fried dough sticks: one is handmade, made to order and sold immediately; the other is that pre-made dough sticks are produced in a factory and delivered to the shop for processing. The details of these two methods are as follows:

[0004] Making youtiao (Chinese fried dough sticks) by hand is the traditional method. It requires high skill, from kneading the dough, making large and small dough pieces, to frying them with trained personnel. The labor intensity is extremely high, the production speed is slow, and the process consumes a lot of energy. During frying, a large amount of dry flour is needed to prevent sticking, resulting in serious oil pollution and severely impacting the healthiness of the youtiao. At least two people are required to operate the dough sticks—one to operate them and the other to flip them—making it very labor-intensive.

[0005] Factory-made pre-formed dough sticks are delivered to shops for frying, alleviating the labor intensity of manual production. However, this brings significant new problems: First, the taste of the dough sticks is greatly reduced; for example, the skin is not crispy, and the dough has less flavor and more oil. Second, pre-formed dough sticks require transportation and storage, and contain preservatives and additives, which are detrimental to health. Third, the thawing process adds two minutes to the frying time, increasing energy consumption. Furthermore, the dough sticks still have a lot of dry flour, meaning oil contamination remains. The most prominent issue is that they are less healthy.

[0006] Therefore, an automated fried dough stick production equipment is proposed to solve the above problems. Utility Model Content

[0007] To overcome the shortcomings of existing technologies, the purpose of this utility model is to provide an automated fried dough stick production equipment. This equipment features automated assembly line operation, enabling the complex process of transforming irregular dough into finished fried dough sticks with a single button press. It can produce fried dough sticks promptly according to customer needs. This significantly reduces labor intensity, greatly improves overall processing efficiency, and solves the technical difficulties of making and selling fried dough sticks on-site. The entire process involves no dry flour, no human contact, a relatively enclosed environment, precise control of frying time, and no added preservatives, resulting in healthier, more energy-efficient, and less polluting fried dough sticks. This equipment allows one person to operate and sell simultaneously, saving one person's labor and reducing production costs. Furthermore, it offers the advantage of high consistency in the frying process.

[0008] The above-mentioned technical objective of this utility model is achieved through the following technical solution:

[0009] An automated food processing equipment for fried dough sticks includes a frame;

[0010] A vertical plate is mounted on the top of the frame, a positioning beam is installed on the top of the plate, a support frame is vertically mounted on the side of the positioning beam, four light rods are arranged in a rectangular pattern on the top of the support frame, a guide rail plate is installed at the bottom of two adjacent light rods on the same side, the two guide rail plates are arranged in parallel, a linear guide rail is mounted on each of the two guide rails, two guide rail sliders are slidably mounted on each of the two linear guide rails, a blank extrusion box is installed above the four guide rail sliders, and openings are provided at both the top and bottom of the blank extrusion box;

[0011] The frame is also equipped with a smoke exhaust mechanism;

[0012] A push rod motor is mounted on the support frame. The output end of the push rod motor is vertically arranged, passes through the support frame, and extends to connect to a blank extrusion plate. The blank extrusion plate is rectangular and slides inside the blank extrusion box.

[0013] Two bottom supports are fixedly installed at the bottom of each of the two guide rail plates. The four bottom supports are arranged in a rectangular distribution. The bottom of the four bottom supports is equipped with a dough stick cutting mechanism.

[0014] The dough stick cutting mechanism includes two parallel positioning rods, which are respectively positioned between two adjacent bottom supports. Several positioning blocks are fixedly installed on the outside of each positioning rod, and a base plate is installed on the bottom of the positioning blocks. Several sliders are also slidably arranged on the outside of the two positioning rods, and a cutting plate is installed on the bottom of the sliders. The cutting plate is attached to the top of the base plate and slides with the base plate.

[0015] The cutting plate is provided with several inclined downward cutting blades;

[0016] A frying box is mounted on the top of the frame. The frying box is rectangular and has an opening at the top. A dough lifting and shaping mechanism is mounted on the outer side wall of the frying box.

[0017] The dough lifting and shaping mechanism includes a chain guide rail module disposed on the side of the frying box, a support plate is mounted on the chain guide rail module, a shaping tray is mounted on the side of the support plate, and a number of partition plates are disposed on the upper surface of the shaping tray.

[0018] Furthermore, the dough stick cutting mechanism includes a secondary push rod motor, wherein a support column is mounted on the bottom of one of the guide rail plates and is connected to the secondary push rod motor via the support column.

[0019] Furthermore, a side plate is installed between the two guide rail plates, a positioning plate is installed at the bottom of the side plate, a rotating shaft is installed at the bottom of the positioning plate, a cam seat is sleeved on the outside of the rotating shaft and rotatably connected to it, a clamp is formed on the side of the cam seat and connected to the output end of the auxiliary push rod motor, the cam seat is arranged in an L-shaped structure, and an ear block is protruding from the side of the cutting plate and connected to the cam seat.

[0020] Furthermore, the dough lifting and shaping mechanism includes a side mounting plate disposed on the side of the frying box, a rotating shaft seat is installed at one end of the upper part of the side mounting plate, a bearing is assembled inside the rotating shaft seat and a rotating shaft rod is connected through the bearing, and a flip cover plate is connected to the rotating shaft seat through the rotating shaft rod; the chain guide module is assembled above the flip cover plate and rotates with the flip cover plate.

[0021] Furthermore, a slot is provided on the side mounting plate, and an electric cylinder is mounted on the bottom of the side mounting plate. The output end of the electric cylinder passes through the slot and extends to connect with the bottom of the flip cover.

[0022] Furthermore, four limiting seats are installed on the inner walls of both sides of the frying box. A rotating rod is installed between two adjacent limiting seats on the same side. A sealing plate is sleeved on the outside of each of the two rotating rods. The two sealing plates are rotatably disposed inside the frying box and located in the middle section of the frying box.

[0023] Furthermore, a fried dough stick display stand is installed above the frame, with an opening above the display stand. Several partitions are arranged in a longitudinal and transverse pattern inside the display stand, and a collection trough is formed between two adjacent partitions. An oil filter box is also installed above the frame, with an opening above the filter box and filter plates installed inside.

[0024] In summary, this utility model has the following beneficial effects:

[0025] 1. This automated fried dough stick production equipment, through its integrated design, enables a fully automated production process, significantly improving production efficiency. The combined design of the dough extrusion box and extrusion plate ensures efficient dough extrusion, avoiding the tediousness of manual operation, and allows for precise control of dough thickness and density, thus guaranteeing consistent fried dough stick quality. The cooperation between the auxiliary push rod motor and the cam seat enhances cutting accuracy. The cutting plate, through precise sliding and cutting actions, achieves efficient cutting of the dough, further improving cutting precision and consistency.

[0026] 2. The structural design of the chain guide module and shaping tray in the dough lifting and shaping mechanism not only simplifies the feeding process, but also effectively solves the problems of stirring and overlapping that may occur during the transportation of fried dough sticks. This allows the fried dough sticks to enter the frying box smoothly after being formed. After frying, the electric cylinder achieves precise tilting and feeding into the oil filter box, which greatly improves the production efficiency of fried dough sticks and the oil recovery rate, and reduces the waste of frying oil.

[0027] 3. When using this equipment, there is no need to add dry flour to the dough to prevent sticking. After being fed into the dough box, the entire operation takes place in a relatively enclosed environment. The frying time and frequency can be controlled manually or automatically. It can be made to order based on customer needs, ensuring customers always enjoy fresh and fragrant fried dough sticks. No dry flour enters the frying box throughout the entire process, preventing the biggest source of oil contamination and further improving the healthiness of the fried dough sticks.

[0028] 4. This equipment, through its integrated design, significantly saves operating space compared to traditional methods of making fried dough sticks. The frying time is shorter than both traditional and pre-made fried dough sticks. Maintaining a high temperature in the oil in the fryer consumes a significant amount of energy per second; therefore, this equipment demonstrates remarkable energy efficiency. Attached Figure Description

[0029] Figure 1 This is a schematic diagram of the overall structure in this embodiment;

[0030] Figure 2 This is a schematic diagram of the installation structure of the blank extrusion box on the linear guide rail in this embodiment;

[0031] Figure 3 This is a schematic diagram of the overall installation structure of the fried dough stick cutting mechanism in this embodiment;

[0032] Figure 4 This is a schematic diagram of the receiving plate structure inside the blank lifting and shaping mechanism in this embodiment;

[0033] Figure 5 This is a schematic diagram of the installation structure of the electric cylinder and chain guide module in this embodiment;

[0034] Figure 6 This is a schematic diagram of the closed state of the sealing plate inside the frying box in this embodiment;

[0035] Figure 7 This is a schematic diagram of the closed plate in the fryer box in this embodiment, showing its open state.

[0036] In the diagram, 1. Frame; 2. Vertical plate; 21. Positioning beam; 3. Support frame; 31. Smooth rod; 32. Guide rail plate; 33. Linear guide rail; 34. Side plate; 35. Bottom support; 36. Guide rail slider; 4. Blank extrusion box; 5. Push rod motor; 51. Blank extrusion plate; 6. Fried dough stick cutting mechanism; 61. Auxiliary push rod motor; 62. Positioning plate; 63. Rotating shaft; 64. Cam seat; 65. Base plate; 66. Positioning block; 67. Positioning 68. Rod; 69. Slider; 610. Cutting plate; 7. Lower cutter; 80. Dough lifting and shaping mechanism; 71. Side mounting plate; 72. Rotary shaft seat; 73. Flip-top plate; 74. Electric cylinder; 75. Chain guide module; 76. Support plate; 77. Shaping tray; 78. Partition plate; 89. Frying box; 80. Limiting seat; 81. Rotating rod; 82. Sealing plate; 83. Enclosing plate; 9. Oil filter box; 10. Fried dough stick display stand; 11. Collection trough; 12. Smoke exhaust mechanism. Detailed Implementation

[0037] The present invention will be further described in detail below with reference to the accompanying drawings.

[0038] Identical parts are indicated by the same reference numerals. It should be noted that the terms "front," "rear," "left," "right," "up," and "down" used in the following description refer to directions in the accompanying drawings, while the terms "bottom surface," "top surface," "inner," and "outer" refer to directions toward or away from the geometric center of a specific part, respectively.

[0039] First embodiment;

[0040] Reference Figure 1-7 As shown, this is an automated fried dough stick production equipment according to a preferred embodiment of the present invention, including a frame 1;

[0041] A vertical plate 2 is mounted on the top of the frame 1. A positioning beam 21 is installed on the top of the vertical plate 2. A support frame 3 is vertically mounted on the side of the positioning beam 21. Four smooth rods 31 are arranged in a rectangular pattern on the top of the support frame 3. A guide rail plate 32 is installed at the bottom of two adjacent smooth rods 31 on the same side. The two guide rail plates 32 are arranged in parallel. A linear guide rail 33 is mounted on each of the two guide rail plates 32. Two guide rail sliders 36 are slidably mounted on each of the two linear guide rails 33. A blank extrusion box 4 is installed above the four guide rail sliders 36. Openings are provided at both the top and bottom of the blank extrusion box 4.

[0042] The frame 1 is also equipped with a smoke exhaust mechanism 12;

[0043] A push rod motor 5 is mounted on the support frame 3. The output end of the push rod motor 5 is vertically arranged and passes through the support frame 3 and extends to connect to the blank extrusion plate 51. The blank extrusion plate 51 is rectangular and slides inside the blank extrusion box 4.

[0044] Two bottom supports 35 are fixedly installed at the bottom of each of the two guide rail plates 32. The four bottom supports 35 are arranged in a rectangular distribution. The bottom of the four bottom supports 35 is equipped with the youtiao cutting mechanism 6.

[0045] The dough stick cutting mechanism 6 includes two parallel positioning rods 67, which are respectively positioned between two adjacent bottom supports 35. Several positioning blocks 66 are fixedly installed on the outside of each positioning rod 67. A base plate 65 is installed on the bottom of the several positioning blocks 66. Several sliders 68 are also slidably installed on the outside of the two positioning rods 67. A cutting plate 69 is installed on the bottom of the several sliders 68. The cutting plate 69 is attached to the top of the base plate 65 and slides with the base plate 65.

[0046] The cutting plate 69 is provided with a plurality of inclined lower cutting blades 610;

[0047] A frying box 8 is mounted on the top of the frame 1. The frying box 8 is a rectangular box with an opening at the top. A dough lifting and shaping mechanism 7 is mounted on the outer side wall of the frying box 8.

[0048] The dough lifting and shaping mechanism 7 includes a chain guide module 75 disposed on the side of the frying box 8. A support plate 76 is mounted on the chain guide module 75. A shaping tray 77 is mounted on the side of the support plate 76. Several partition plates 78 are disposed on the upper surface of the shaping tray 77.

[0049] Preferably, a pressure detection sensor is mounted on the blank extrusion plate 51.

[0050] In this embodiment, the automated fried dough stick production equipment, through its integrated design, enables a fully automated production process, significantly improving production efficiency. The combined design of the dough extrusion box 4 and the dough extrusion plate 51 ensures efficient dough extrusion, avoiding the tediousness of manual operation, and allows for precise control of the dough thickness and density, thus guaranteeing consistent fried dough stick quality. The cooperation between the auxiliary push rod motor 61 and the cam seat 64 enhances the cutting accuracy, and the cutting plate 69, through precise sliding and cutting actions, achieves efficient cutting of the dough, further improving cutting precision and consistency.

[0051] Furthermore, the structural design of the chain guide module 75 and the shaping tray 77 in the dough lifting and shaping mechanism 7 not only simplifies the feeding process, but also effectively solves the problems of stirring and overlapping that may occur during the transportation of fried dough sticks. This allows the fried dough sticks to smoothly enter the frying box 8 for frying after they are formed. After frying, the electric cylinder 74 is used to accurately tilt and discharge the dough sticks into the oil filter box 9, which greatly improves the production efficiency of fried dough sticks and the oil recovery rate, and reduces the waste of frying oil.

[0052] It should be noted that, in a specific embodiment, such as the example embodiment... Figure 1 As shown, the frame 1 of this application is equipped with a chain sliding mechanism on its side. The chain sliding mechanism is connected to the blank extrusion box 4. With the installation of the guide rail slider 36 and the linear guide rail 33, the chain sliding mechanism can drive the blank extrusion box 4 to move linearly on the linear guide rail 33.

[0053] Based on the aforementioned automated fried dough stick production equipment, in one possible embodiment, it can be connected to an AI IoT system to achieve a more intelligent operation and sales model. Specifically, after completing dough extrusion, cutting, automatic frying, and dough lifting and shaping, the equipment can not only automatically complete the entire food processing process, but also connect to an AI IoT platform via sensors to monitor and control data such as temperature, oil temperature, and dough stick maturity in real time. Simultaneously, after connecting to the intelligent sales system, the equipment can directly transport the fried dough sticks to the food collection box 10, where they are then sorted and collected using partitions and collection troughs 11. Combined with the oil residue separation function of the oil filter box 9, the quality and taste of the finished product are ensured to remain consistent. In this way, the equipment can achieve fully automated production and seamless sales from raw materials to finished products, reducing manual intervention, improving production efficiency and food hygiene and safety, and ultimately forming a complete closed-loop system integrating intelligent monitoring, automatic frying, real-time replenishment, and intelligent sales, greatly expanding the commercial and large-scale application scenarios of fried dough sticks.

[0054] Based on the aforementioned automated fried dough stick production equipment, another possible embodiment can seamlessly integrate with a smart restaurant vending system to achieve unmanned restaurant vending functionality. Specifically, in the traditional manual dough stick retrieving process, with the help of robotic technology, users can use the intelligent system to grab and collect the dough sticks, achieving automated and unmanned dough stick vending. This process ensures the consistent quality and taste of each dough stick through real-time monitoring and data collection, such as frying temperature and dough stick maturity, and can be dynamically adjusted according to consumer demand.

[0055] Furthermore, the smoke extraction mechanism 12 of this application consists of two turbine smoke extractors and several suction pipes and outlet pipes, as shown in the attached specific embodiment. Figure 1 As shown, the entire smoke exhaust mechanism 12 is connected to the rear of the frame 1. The complete equipment is designed with a smoke exhaust hood on the outside of the whole machine. An air inlet is left on the left side of the hood so that the oil fumes from the frying process can flow in a direction to the smoke exhaust mechanism 12. The discharged oil fumes can be connected to a purifier or other smoke exhaust pipes.

[0056] Second embodiment;

[0057] Reference Figure 1-3As shown, the dough stick cutting mechanism 6 includes an auxiliary push rod motor 61. A support column is installed at the bottom of one of the guide rail plates 32 and is connected to the auxiliary push rod motor 61 through the support column. A side plate 34 is installed between the two guide rail plates 32. A positioning plate 62 is installed at the bottom of the side plate 34. A rotating shaft 63 is installed at the bottom of the positioning plate 62. A cam seat 64 is sleeved on the outside of the rotating shaft 63 and rotatably connected to it. A clamp is formed on the side of the cam seat 64 and is connected to the output end of the auxiliary push rod motor 61. The cam seat 64 is L-shaped. An ear block is protruding from the side of the cutting plate 69 and is connected to the cam seat 64.

[0058] In this embodiment, the dough stick cutting mechanism 6 mainly ensures the precise positioning and fixation of the dough stick blanks through the positioning rod 67 and the positioning block 66, preventing positional displacement during the cutting process. The cutting plate 69, pushed by the cam seat 64, slides as the equipment operates, maintaining contact with the base plate 65 and completing the precise cutting of the dough. The lower cutting blade 610 on the cutting plate 69 is installed at an angle, cutting the extruded dough into dough stick blanks of specified dimensions through precise cutting actions, ensuring that each dough stick blank has consistent length and shape. After cutting, the dough stick blanks are then transported to the next processing stage by the dough lifting and shaping mechanism 7.

[0059] It should be noted that in the above embodiment, the dough cutting mechanism 6 drives the cam seat 64 to perform precise linear motion via the auxiliary push rod motor 61. After the auxiliary push rod motor 61 starts, it drives the cam seat 64 to work in a coordinated manner using an eccentric lever, causing the cutting plate 69 to reciprocate along a straight line. The linear motion of the cutting plate 69 precisely cuts the extruded dough into dough strips of a fixed length, ensuring that each dough strip has a consistent shape and length. After cutting, the dough strips smoothly pass through the dough lifting and shaping mechanism 7 below to enter the next processing stage. This design ensures the uniformity of the dough strips and efficient production by precisely controlling the cutting action.

[0060] Third embodiment;

[0061] Reference Figure 4-5 As shown, the dough lifting and shaping mechanism 7 includes a side mounting plate 71 disposed on the side of the frying box 8. A rotating shaft seat 72 is installed at one end of the upper part of the side mounting plate 71. A bearing is installed in the rotating shaft seat 72 and a rotating shaft rod is connected through the bearing. A flip cover plate 73 is connected to the rotating shaft seat 72 through the rotating shaft rod. A chain guide module 75 is mounted above the flip cover plate 73 and rotates with the flip cover plate 73. A slot is opened on the side mounting plate 71. An electric cylinder 74 is installed at the bottom of the side mounting plate 71. The output end of the electric cylinder 74 passes through the slot and extends to connect with the bottom of the flip cover plate 73.

[0062] In this embodiment, the flip cover 73 is connected to the chain guide module 75, which is mounted on top of the flip cover 73 and rotates with it, thus driving the flip cover 73 to rotate. A slot is provided on the side mounting plate 71, which cooperates with an electric cylinder 74. The electric cylinder 74 is located at the bottom of the side mounting plate 71 and its output end passes through the slot and connects to the bottom of the flip cover 73. The electric cylinder 74 provides precise driving force, allowing the flip cover 73 to be tilted and adjusted as needed during the feeding process.

[0063] Furthermore, the dough lifting and shaping mechanism 7 is equipped with a lifting position sensor and a flipping position sensor. This design ensures that the dough stick raw materials can enter the frying box 8 smoothly and consistently by precisely controlling the movement and position of the flip plate 73, thereby improving the automation and precision of the production process.

[0064] Furthermore, in this embodiment, the shaping tray 77 is connected to the chain guide module 75 and moves upward to the highest point to receive the dough pieces cut by the dough cutting mechanism 6. The middle part of the dough pieces falls between the partition plates 78, and at this time, the dough pieces are thicker on both sides and thinner in the middle under the action of gravity. The shaping tray sinks down into the bottom of the frying box 8 to fry the dough pieces and control the fried dough pieces so that they are arranged in a preset direction. After the dough pieces are fried, the shaping tray 77 rises to a preset height, and then the flipping electric cylinder 74 is activated. The electric cylinder 74 drives the flip cover plate 73 to flip at a predetermined angle, and the dough pieces slide into the oil filter box 9.

[0065] Fourth embodiment;

[0066] Reference Figure 6-7 As shown, four limiting seats 81 are installed on the inner walls of both sides of the frying box 8. A rotating rod 82 is installed between two adjacent limiting seats 81 on the same side. A sealing plate 83 is sleeved on the outside of the two rotating rods 82. The two sealing plates 83 are rotatably set inside the frying box 8 and are located in the middle section of the frying box 8.

[0067] In this embodiment, the design utilizes the cooperation between the rotating rod 82 and the closing plate 83 to achieve the rotational movement of the closing plate 83 within the frying box 8. When the shaping tray 77 enters the frying box 8, the spacer plate 78 on it contacts the bottom of the closing plate 83, thereby confining the fried dough sticks within the grooves of the spacer plate 78. This effectively controls the turning and uniform heating of the fried dough sticks during frying. The configuration of the rotating rod 82 and the closing plate 83 ensures that the fried dough sticks in the frying box 8 can fully contact the hot oil during frying, thus improving the frying effect and ensuring the quality and taste of the fried dough sticks. Simultaneously, the rotational movement of the closing plate 83 within the frying box 8 effectively prevents the fried dough sticks from depositing or piling up, maintaining a uniform distribution and further improving production efficiency.

[0068] It should be noted that, in the preferred embodiment, the rotation drive of the rotating rod 82 can be driven manually or by a motor, and the motor can preferably be set at one end of the rotating rod 82.

[0069] Fifth embodiment;

[0070] Reference Figure 1 As shown, a fried dough stick display stand 10 is installed on top of the frame 1. An opening is provided on the top of the fried dough stick display stand 10. Several partitions are arranged in a longitudinal and transverse pattern inside the fried dough stick display stand 10, and a collection trough 11 is formed between two adjacent partitions. An oil filter box 9 is also installed on top of the frame 1. An opening is provided on the top of the oil filter box 9, and a filter plate is installed inside it.

[0071] In this embodiment, the fried dough stick display stand 10 mainly consists of a box, an oil filter, several inner linings, and partitions, forming a structure with square holes at the top, an oil filter at a certain distance from the bottom, and a 30-degree slope in the middle. After frying, some dough sticks are placed in the display stand 10 according to sales volume. The dough sticks are neatly arranged in the display stand, without interfering with each other, ensuring consistent heat preservation and ventilation. This design, through the partitions, effectively separates and collects food generated during frying, ensuring that the food does not pile up or mix during collection, maintaining good classification and cleanliness. Simultaneously, an oil filter box 9 is also installed above the frame 1. The oil filter box 9 has an opening at the top, and a filter plate is installed inside. The oil filter box 9 effectively filters waste oil or impurities generated during frying, ensuring oil quality and cleanliness, thereby improving production efficiency and food safety. The overall design, while improving automation, also emphasizes the secondary utilization of food collection and oil processing.

[0072] Preferably, the frying process of the fried dough sticks in this application is controlled by a PLC controller, and this application uses a human-machine interface PLC control, with the relevant program developed by our company. The automated control system includes a PLC controller and a human-machine interface (HMI) screen. The PLC controller is fixed to the rear wall of the frame 1 via a mounting bracket. Its input terminals are connected to the pressure sensor on the blank extrusion plate, the lifting position sensor and the flipping position sensor of the blank lifting and shaping mechanism 7 via signal lines. Its output terminals are connected to the chain sliding mechanism, the push rod motor 5, the auxiliary push rod motor 61, the electric cylinder 74, the chain guide module 75, and the turbine exhaust fan of the smoke exhaust mechanism 5 via control lines. The HMI screen is embedded in the operation panel on the front side of the frame 1 and establishes data interaction with the PLC controller through an RS485 communication interface. Its touch interface includes a parameter setting area, an operating status display area, and a fault alarm indication area. The PID control algorithm, timing control program, and safety interlock program built into the PLC controller are constructed using conventional industrial control logic. Its program architecture includes a blank forming control module, an oil temperature closed-loop adjustment module, and a mechanical motion coordination module. Data interaction between the modules is achieved through a fieldbus.

[0073] Specific implementation process:

[0074] Step 1: The dough extrusion box 4 is driven by the chain sliding mechanism to slide its body along the two linear guide rails 33 to the left end. Then the upper opening of the dough extrusion box 4 is exposed. At this time, the dough is manually loaded and then driven by the chain sliding mechanism to the preset position. At this time, the dough extrusion plate 51 above the box is pushed by the push rod motor 5 until it presses down on the dough. The pressure sensor detects that the pressure has reached the preset value and then stops. This step is mainly to compact the dough and make the dough evenly stressed in the dough box.

[0075] Step 2: Prepare the dough for making fried dough sticks. During this process, the dough shaping mechanism 7 raises the shaping tray 77 to a preset position directly below the lower cutter 610 to receive the dough sticks. Then, the dough cutting mechanism 6 is started, and oil is brushed onto the bottom of the lower cutter 610. Then, the lower cutter 610 is started to slide to the right, so that a groove is formed between the lower cutter 610 and the cutting plate 69. Then, the dough extrusion plate 51 is pressed down to the preset position again, and the dough is formed into fried dough sticks through the groove.

[0076] Step 3: After the dough reaches the preset width, the dough cutting mechanism restarts, and the lower cutter 610 slides to the left to cut the dough. After a set of dough pieces falls onto the shaping tray 77 of the dough lifting and shaping mechanism 7, they are shaped by the mold. At the same time, the shaping tray 77 is evenly lowered into the frying box 8. When the dough pieces are completely submerged in the frying box 8, the closing plate 83 is driven to close the frying box 8. After frying, the dough pieces float up and are pressed down by the closing plate 83. When the frying time is up, the dough lifting and shaping mechanism 7 raises the shaping tray 77, taking the fried dough pieces to the preset height. Then, the electric cylinder 74 drives the flip plate 73 to flip a certain angle, causing the raised shaping tray 77 to flip a certain angle, pouring the dough pieces into the oil filter box 9 for storage and oil filtration. Finally, the salesperson takes the dough pieces and puts them into the dough piece display stand 10 according to the sales situation.

[0077] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claims. The scope of protection of this utility model is defined by the appended claims and their equivalents.

[0078] All standard parts used in this utility model can be purchased from the market. Irregular parts can be customized according to the description in the specification and the accompanying drawings. The specific connection methods of each part adopt conventional methods such as bolts, rivets, and welding that are mature in the prior art. The machinery, parts and equipment adopt conventional models in the prior art. In addition, the circuit connection adopts conventional connection methods in the prior art, which will not be described in detail here.

Claims

1. An automated equipment for producing fried dough sticks, characterized in that: Including rack (1); A vertical plate (2) is mounted on the top of the frame (1). A positioning beam (21) is installed on the top of the vertical plate (2). A support frame (3) is vertically mounted on the side of the positioning beam (21). Four light rods (31) are arranged in a rectangular pattern on the top of the support frame (3). A guide rail plate (32) is installed at the bottom of two adjacent light rods (31) on the same side. The two guide rail plates (32) are arranged in parallel. A linear guide rail (33) is mounted on each of the two guide rail plates (32). Two guide rail sliders (36) are slidably arranged on each of the two linear guide rails (33). A blank extrusion box (4) is installed above the four guide rail sliders (36). Openings are provided at both the top and bottom of the blank extrusion box (4). The frame (1) is also equipped with a smoke exhaust mechanism (12); A push rod motor (5) is mounted on the support frame (3). The output end of the push rod motor (5) is vertically arranged and passes through the support frame (3) and extends to connect to the blank extrusion plate (51). The blank extrusion plate (51) is rectangular and slides inside the blank extrusion box (4). Two bottom supports (35) are fixedly installed at the bottom of each of the two guide rail plates (32). The four bottom supports (35) are arranged in a rectangular distribution. The bottom of the four bottom supports (35) is equipped with a dough stick cutting mechanism (6). The dough stick cutting mechanism (6) includes two parallel positioning rods (67), which are respectively positioned between two adjacent bottom supports (35). Several positioning blocks (66) are fixedly installed on the outside of each of the two positioning rods (67). A base plate (65) is installed on the bottom of the several positioning blocks (66). Several sliders (68) are also slidably installed on the outside of the two positioning rods (67). A cutting plate (69) is installed on the bottom of the several sliders (68). The cutting plate (69) is attached to the top of the base plate (65) and slides with the base plate (65). The cutting plate (69) is provided with a plurality of inclined lower cutting blades (610). The frame (1) is equipped with a frying box (8) on top. The frying box (8) is a rectangular box with an opening on top. The outer sidewalls of the frying box (8) are equipped with a dough lifting and shaping mechanism (7). The dough lifting and shaping mechanism (7) includes a chain guide module (75) disposed on the side of the frying box (8), a support plate (76) is mounted on the chain guide module (75), a shaping tray (77) is mounted on the side of the support plate (76), and a number of partition plates (78) are disposed on the upper surface of the shaping tray (77).

2. The automated fried dough stick production equipment according to claim 1, characterized in that: The dough stick cutting mechanism (6) includes a secondary push rod motor (61), and a support is mounted on the bottom of one of the guide rail plates (32) and is connected to the secondary push rod motor (61) through the support.

3. The automated fried dough stick production equipment according to claim 2, characterized in that: A side plate (34) is installed between the two guide rail plates (32). A positioning plate (62) is installed at the bottom of the side plate (34). A rotating shaft (63) is installed at the bottom of the positioning plate (62). A cam seat (64) is sleeved on the outside of the rotating shaft (63) and rotatably connected to it. A clamp is formed on the side of the cam seat (64) and connected to the output end of the auxiliary push rod motor (61). The cam seat (64) is arranged in an L-shaped structure. An ear block is protruding from the side of the cutting plate (69) and connected to the cam seat (64).

4. The automated fried dough stick production equipment according to claim 1, characterized in that: The dough lifting and shaping mechanism (7) includes a side mounting plate (71) disposed on the side of the frying box (8). A rotating shaft seat (72) is installed at one end of the side mounting plate (71). A bearing is installed inside the rotating shaft seat (72) and a rotating shaft rod is connected through the bearing. A flip cover plate (73) is connected to the rotating shaft seat (72) through the rotating shaft rod. The chain guide module (75) is mounted above the flip cover plate (73) and rotates with the flip cover plate (73).

5. The automated fried dough stick production equipment according to claim 4, characterized in that: The side mounting plate (71) has a slot, and an electric cylinder (74) is mounted on the bottom of the side mounting plate (71). The output end of the electric cylinder (74) passes through the slot and extends to connect with the bottom of the flip cover plate (73).

6. The automated fried dough stick production equipment according to claim 1, characterized in that: The inner walls of both sides of the frying box (8) are equipped with four limiting seats (81). A rotating rod (82) is installed between two adjacent limiting seats (81) on the same side. A sealing plate (83) is sleeved on the outside of the two rotating rods (82). The two sealing plates (83) are rotatably set inside the frying box (8) and are located in the middle section of the frying box (8).

7. The automated fried dough stick production equipment according to claim 1, characterized in that: A fried dough stick display stand (10) is installed above the frame (1). An opening is provided above the fried dough stick display stand (10). Several partitions are arranged in a longitudinal and transverse pattern inside the fried dough stick display stand (10). A collection trough (11) is formed between two adjacent partitions. An oil filter box (9) is also installed above the frame (1). An opening is provided above the oil filter box (9) and a filter plate is installed inside it.

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