A rapid baking device for salted yolk crisp

Abstract

The utility model relates to food processing equipment technical field discloses a kind of quick baking device for salty egg yolk crisp, including box, multiple fixed seats and multiple fixed components, each group of fixed seat is provided with two, and symmetrically distributed fixed installation is on the inner wall of box, baking tray is installed between each group two fixed seat, each fixed seat includes L-shaped plate and crosspiece from top to bottom, the fixed component is arranged between the baking tray and crosspiece;The fixed component includes clamping wheel and adjusting plate, the crosspiece and L-shaped plate are integrally formed, and form C-shaped, and the side of baking tray is located at C-shaped opening, and the crosspiece front end exceeds L-shaped plate.This quick baking device for salty egg yolk crisp, through the sliding connection of the guiding wheel in crosspiece and L-shaped plate and guiding groove on baking tray by the C-shaped fixed seat structure of crosspiece and L-shaped plate combination, baking tray is quickly slid in, and through the sliding fit of T-shaped rod and adjusting groove and the elastic support of spring.

Description

Technical Field

[0001] This utility model relates to the field of food processing equipment technology, specifically a rapid baking device for salted egg yolk pastries. Background Technology

[0002] The rapid baking device for salted egg yolk pastries is a baking equipment used for the large-scale production of salted egg yolk pastries. Its common baking tray installation structure is mostly a direct overlapping design. In existing technologies, baking trays often use a sliding rail overlapping method without fixing devices. This type of structure has the disadvantage of the baking trays being prone to displacement or even falling off due to thermal expansion and contraction or mechanical vibration. Although some improved devices have added bolt locking structures, the common screw-on fixing method has the disadvantages of cumbersome operation steps and low disassembly and assembly efficiency under high temperature conditions. Therefore, a rapid baking device for salted egg yolk pastries is proposed to solve the above-mentioned problems. Utility Model Content

[0003] (a) Technical problems to be solved To address the shortcomings of existing technologies, this utility model provides a rapid baking device for salted egg yolk pastries, which has the advantages of quick snap-fit ​​fixing of baking trays, self-adaptive anti-fall-off, and convenient disassembly and assembly under high temperature conditions. It solves the problems of easy displacement and fall-off of baking trays and cumbersome and inefficient bolt tightening operations in traditional baking devices.

[0004] (II) Technical Solution To achieve the above objectives, this utility model provides the following technical solution: A rapid baking device for salted egg yolk pastries includes a box, multiple sets of fixed seats and multiple sets of fixed components. Each set of fixed seats has two seats, which are symmetrically distributed and fixedly installed on the inner wall of the box. A baking tray is installed between the two fixed seats in each set. Each fixed seat includes an L-shaped plate and a horizontal plate from top to bottom. The fixed components are arranged between the baking tray and the horizontal plate. The fixing assembly includes a retaining wheel and an adjusting plate. The horizontal plate and the L-shaped plate are integrally formed to form a C-shape, with one side of the baking tray located at the opening of the C-shape. The front end of the horizontal plate extends beyond the L-shaped plate, and a rectangular groove is formed at the top of the extended part of the horizontal plate. The retaining wheel is installed in the rectangular groove. A shaft is rotatably connected to the middle of the retaining wheel, and both ends of the shaft are fixedly installed to the inner wall of the rectangular groove. An adjusting hole is formed at the bottom of the baking tray near the front end. The adjusting plate is located in the adjusting hole, and the narrow ends of multiple T-shaped rods are fixedly installed on its top. The wide ends of the T-shaped rods are located inside the baking tray. A fixing through hole is formed at the position corresponding to the retaining wheel on the adjusting plate, and the top of the retaining wheel engages with the fixing through hole.

[0005] As a preferred technical solution of this utility model, the horizontal plate and the L-shaped plate are provided with strip grooves on one side close to each other, and multiple guide wheels are installed in the strip grooves. The guide wheels are rotatably connected to the middle of the shaft, and the two ends of the shaft are welded to the inner wall of the strip groove.

[0006] As a preferred technical solution of this utility model, guide grooves are provided at the bottom and top of the baking pan corresponding to the guide wheels on the horizontal plate and L-shaped plate, and one end of the guide wheel is located inside the guide groove and is slidably connected thereto.

[0007] As a preferred embodiment of this utility model, an adjustment groove is provided inside the baking pan at the location corresponding to the wide end of the T-shaped rod, and the wide end of the T-shaped rod is slidably connected to the adjustment groove.

[0008] As a preferred embodiment of this utility model, the T-shaped rod has a spring on its outside, and a vertical hole with a diameter larger than that of the spring is opened at the bottom of the baking pan corresponding to the spring. The two ends of the spring abut against the top of the inner wall of the vertical hole and the adjusting plate, respectively.

[0009] As a preferred embodiment of this invention, heating rods are installed on the inner wall of the box near the bottom and top.

[0010] (III) Beneficial Effects Compared with the prior art, this utility model provides a rapid baking device for salted egg yolk pastries, which has the following beneficial effects: The rapid baking device for salted egg yolk pastries uses a C-shaped fixed seat structure composed of a horizontal plate and an L-shaped plate, combined with the sliding connection between the guide wheels inside the horizontal plate and the L-shaped plate and the guide groove on the baking tray, to quickly slide the baking tray in. At the same time, through the sliding cooperation between the T-shaped rod and the adjustment groove and the elastic support of the spring, the adjustment plate moves downward under the action of the spring when there is no external force, so that the fixed through hole inside the adjustment plate engages with the chuck, thereby restricting the movement of the adjustment plate and thus limiting the horizontal plate. Attached Figure Description

[0011] Figure 1 This is a schematic diagram of the structure of this utility model; Figure 2 This is a schematic diagram of the structure at point A of this utility model; Figure 3 This is a side view of the baking pan of this utility model, near one end of its structure. Figure 4 This is a side view of the fixed base structure of this utility model.

[0012] In the diagram: 1. Box body; 2. Horizontal plate; 3. L-shaped plate; 4. Baking tray; 5. Strip groove; 6. Guide wheel; 7. Guide groove; 8. Rectangular groove; 9. Caster wheel; 10. Adjustment hole; 11. Adjustment plate; 12. T-shaped rod; 13. Adjustment groove; 14. Spring; 15. Fixing through hole; 16. Heating rod; 17. Vertical hole. Detailed Implementation

[0013] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0014] In the description of this utility model, it should be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0015] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0016] Please see Figure 1-4 A rapid baking device for salted egg yolk pastry includes a box body 1, multiple sets of fixing seats and multiple sets of fixing components. Each set of fixing seats has two units, which are symmetrically distributed and welded to the inner wall of the box body 1. A baking tray 4 is installed between the two fixing seats in each set. Each fixing seat includes an L-shaped plate 3 and a horizontal plate 2 from top to bottom. A fixing component is provided between the baking tray 4 and the horizontal plate 2. The fixing components include a retaining wheel 9 and an adjusting plate 11. The horizontal plate 2 and the L-shaped plate 3 are integrally formed and form a C-shape. One side of the baking tray 4 is located at the opening of the C-shape. The front end of the horizontal plate 2 extends beyond the L-shaped plate 3, and a rectangular groove 8 is opened at the top of the part of the horizontal plate 2 that extends beyond it. The retaining wheel 9 is installed in the rectangular groove 8. The middle of the retaining wheel 9 is rotatably connected to a shaft, and both ends of the shaft are fixedly installed to the inner wall of the rectangular groove 8. An adjusting hole 10 is opened at the bottom of the baking tray 4 near the front end. The adjusting plate 11 is located in the adjusting hole 10, and the narrow ends of multiple T-shaped rods 12 are fixedly installed on its top. The wide ends of the T-shaped rods 12 are located inside the baking tray 4. A fixing through hole 15 is opened at the position corresponding to the retaining wheel 9, and the top of the retaining wheel 9 is engaged with the fixing through hole 15.

[0017] In this embodiment, the horizontal plate 2 and the L-shaped plate 3 are both provided with strip grooves 5 on their adjacent sides, and multiple guide wheels 6 are installed in the strip grooves 5. The guide wheels 6 are rotatably connected to the middle of the shaft, and the two ends of the shaft are welded to the inner wall of the strip groove 5.

[0018] It should be noted that this structure replaces traditional sliding friction with rolling friction, which can significantly reduce the resistance of the baking pan 4 during the pushing and pulling process. At the same time, the extension direction of the strip groove 5 is consistent with the sliding direction of the baking pan 4, ensuring that the guide wheel 6 accurately limits the movement trajectory of the baking pan 4 and avoids deviation.

[0019] In this embodiment, guide grooves 7 are provided at the bottom and top of the baking pan 4, corresponding to the guide wheels 6 on the horizontal plate 2 and the L-shaped plate 3. One end of the guide wheel 6 is located inside the guide groove 7 and is slidably connected to it.

[0020] In this embodiment, an adjustment groove 13 is provided inside the baking pan 4 at the position corresponding to the wide end of the T-shaped rod 12, and the wide end of the T-shaped rod 12 is slidably connected to the adjustment groove 13.

[0021] It should be noted that the longitudinal extension of the adjustment groove 13 allows the T-shaped rod 12 to move up and down in the vertical direction under the action of the spring 14, thereby driving the adjustment plate 11 to rise and fall as a whole, providing travel space for the engagement and unlocking of the fixed through hole 15 and the cam 9. At the same time, the smooth inner wall of the adjustment groove 13 can reduce the frictional loss of the T-shaped rod 12 during movement.

[0022] In this embodiment, the T-shaped rod 12 has a spring 14 on its outside. The bottom end of the baking pan 4 is provided with a vertical hole 17 with a diameter larger than that of the spring 14 at the location corresponding to the spring 14. The two ends of the spring 14 abut against the top of the inner wall of the vertical hole 17 and the adjusting plate 11, respectively.

[0023] It should be noted that the spring 14 outside the T-shaped rod 12 forms an elastic preload by abutting the top of the inner wall of the vertical hole 17 and the adjusting plate 11 at both ends. When the baking tray 4 is pushed into the fixed seat, the hand applies external force to the adjusting plate 11, causing it to move upward toward the baking tray 4. At this time, the spring 14 is compressed. When the baking tray 4 is fully slid in, the external force is removed, and the spring 14 rebounds and pushes the adjusting plate 11 downward, so that the fixed through hole 15 automatically engages with the locking wheel 9, realizing the one-way locking of the baking tray 4.

[0024] In this embodiment, heating rods 16 are installed on the inner wall of the box 1 near the bottom and top.

[0025] Beneficial effects: The salted egg yolk pastry uses a rapid baking device. Through the C-shaped fixing seat structure composed of the horizontal plate 2 and the L-shaped plate 3, combined with the sliding connection between the guide wheel 6 inside the horizontal plate 2 and the guide groove 7 on the baking tray 4, the baking tray 4 is quickly slid in. At the same time, through the sliding cooperation between the T-shaped rod 12 and the adjusting groove 13 and the elastic support of the spring 14, the adjusting plate 11 moves downward under the elastic force of the spring 14 when there is no external force. This causes the fixing through hole 15 inside the adjusting plate 11 to engage with the locking wheel 9, thereby restricting the movement of the adjusting plate 11 and thus limiting the horizontal plate 2.

[0026] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A rapid baking device for salted egg yolk pastry, comprising a box body (1), multiple sets of fixed seats and multiple sets of fixed components, wherein each set of fixed seats has two fixed seats, which are symmetrically distributed and fixedly installed on the inner wall of the box body (1), and a baking tray (4) is installed between the two fixed seats in each set. Each fixed seat includes an L-shaped plate (3) and a horizontal plate (2) from top to bottom, and the fixed components are provided between the baking tray (4) and the horizontal plate (2). Its features are: The fixing components include a chuck (9) and an adjusting plate (11). The horizontal plate (2) and the L-shaped plate (3) are integrally formed and form a C-shape. One side of the baking tray (4) is located at the opening of the C-shape. The front end of the horizontal plate (2) extends beyond the L-shaped plate (3), and a rectangular groove (8) is provided at the top of the extension of the horizontal plate (2). The chuck (9) is installed in the rectangular groove (8). The middle of the chuck (9) is rotatably connected to a shaft, and both ends of the shaft are fixedly installed to the inner wall of the rectangular groove (8). An adjusting hole (10) is provided at the bottom of the baking tray (4) near the front end. The adjusting plate (11) is located in the adjusting hole (10), and the narrow ends of multiple T-shaped rods (12) are fixedly installed on its top. The wide ends of the T-shaped rods (12) are located inside the baking tray (4). A fixing through hole (15) is provided at the corresponding position of the adjusting plate (11) and the chuck (9), and the top of the chuck (9) is engaged with the fixing through hole (15).

2. The rapid baking device for salted egg yolk pastries according to claim 1, characterized in that: The horizontal plate (2) and the L-shaped plate (3) are both provided with strip grooves (5) on one side close to each other, and multiple guide wheels (6) are installed in the strip grooves (5). The guide wheels (6) are inserted into the middle and rotatably connected to the shaft, and the two ends of the shaft are welded to the inner wall of the strip groove (5).

3. The rapid baking device for salted egg yolk pastries according to claim 2, characterized in that: The bottom and top of the baking pan (4) are provided with guide grooves (7) corresponding to the guide wheels (6) on the horizontal plate (2) and the L-shaped plate (3). One end of the guide wheel (6) is located inside the guide groove (7) and is slidably connected to it.

4. The rapid baking device for salted egg yolk pastry according to claim 1, characterized in that: An adjustment groove (13) is provided inside the baking pan (4) at the position corresponding to the wide end of the T-shaped rod (12), and the wide end of the T-shaped rod (12) is slidably connected to the adjustment groove (13).

5. The rapid baking device for salted egg yolk pastry according to claim 4, characterized in that: The T-shaped rod (12) has a spring (14) on its outside. The bottom of the baking pan (4) is provided with a vertical hole (17) with a diameter larger than that of the spring (14) at the corresponding position. The two ends of the spring (14) abut against the top of the inner wall of the vertical hole (17) and the adjusting plate (11), respectively.

6. The rapid baking device for salted egg yolk pastry according to claim 1, characterized in that: Heating rods (16) are installed on the inner wall of the box (1) near the bottom and top.

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