A cake baking apparatus

Abstract

The utility model relates to the technical field of pastry processing, and disclose a kind of pastry baking equipment, including operation platform, the upper end surface of operation platform is equipped with oven, the upper end cover of operation platform is equipped with shell outside oven, the outer wall of shell is equipped with import and export, rotating type placement structure is equipped in oven, for driving the full range of turnover of the pastry to be baked in oven to realize uniform heating, rotating type placement structure is equipped with auxiliary assembly, for realizing the rotation of the pastry to be baked and promoting its bottom heat and airflow circulation, translation component is equipped on operation platform;The utility model is equipped with rotating type placement structure, in the baking process, by driving pastry to carry out full range of turnover in oven, the defect that the difference of heating of different regions of pastry is not considered in existing device is solved, so that pastry each part can evenly receive heat in oven, and baking uniformity is effectively improved.

Description

Technical Field

[0001] This utility model relates to the field of pastry processing technology, and in particular to a pastry baking device. Background Technology

[0002] In pastry and bread processing, baking is the core step that determines the taste, color and quality of the finished product. As the market demands for increased production volume and standardization of pastries, baking equipment has become a key piece of equipment in pastry production.

[0003] Existing pastry baking equipment, through the coordinated operation of belt conveyors, conveyor mesh belts, and automatic correction devices, achieves stable transport of unfinished pastries into the oven, providing a basic guarantee for the continuity of the baking process. However, in actual baking, existing equipment can only achieve the separation and placement of pastries and local heat conduction optimization, but it does not effectively solve the problem of heat difference in different areas of the pastry during baking, making it difficult to meet the requirements of uniform baking for delicate pastries. At the same time, the raised structure in the equipment causes the bottom of the pastry to form non-complete contact with the conveyor mesh belt. This not only makes the contact area prone to local overheating due to heat concentration, but also causes insufficient baking in the non-contact areas due to insufficient heat transfer, ultimately directly affecting the quality of the finished pastry and the production qualification rate. Utility Model Content

[0004] This invention proposes a pastry baking device to solve the problems of uneven heating in different areas of existing baking devices and localized overheating and insufficient baking of the bottom of pastries due to the raised structure.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a pastry baking device, including an operating table, an oven mounted on the upper surface of the operating table, an outer shell covering the oven and located above the operating table, an inlet and outlet opening on the outer wall of the outer shell, a rotating placement structure inside the oven for rotating the pastries to be baked in all directions to achieve uniform heating, an auxiliary component on the rotating placement structure for realizing the rotation of the pastries to be baked and promoting the flow of heat and airflow at their bottom, a translation component on the operating table for moving the placement piece carrying the pastries to be baked in and out of the oven, and a placement base fixedly connected to the lower surface of the operating table.

[0006] Preferably, the rotating placement structure includes two placement trays symmetrically arranged inside the oven. The upper ends of the two placement trays are connected to multiple hollow placement blocks, and the lower ends of the two placement trays are rotatably connected to a connecting base. The outer walls of the two placement trays are provided with multiple grooves.

[0007] Preferably, the rotary placement structure further includes a first drive motor installed at the middle position of the lower end face of the operating table. The output end of the first drive motor is connected to a drive shaft. A drive disk is fixedly connected to the upper end face of the drive shaft and located between the two placement disks. A protrusion that cooperates with the groove is fixedly connected to the outer wall of the drive disk.

[0008] Preferably, the translation component includes a slide groove formed on the upper surface of the operating table, a forward and reverse motor is installed inside the slide groove, a lead screw is connected to the output end of the forward and reverse motor, a threaded block is threaded to the outside of the lead screw, and the upper end face of the threaded block is fixedly connected to the connecting base.

[0009] Preferably, the auxiliary component includes a second drive motor installed inside the connecting base. The output end of the second drive motor is connected to a rotating rod. The upper end face of the rotating rod extends through and into the interior of the placement plate and is connected to a gear. A connecting rod is fixedly connected to the outer side of the gear and located at the lower end face of the hollow placement block. The connecting rod is rotatably connected to the placement plate, and a gear that meshes with the gear is fixedly connected to the outer wall of the connecting rod.

[0010] Preferably, the outer side of the outer shell is provided with an air outlet and an air inlet for discharging the hot and humid gas generated during baking in the oven and replenishing fresh air to maintain the air pressure balance inside the oven. The air outlet includes a first hollow box that is connected through to one side of the outer wall of the outer shell. An air outlet pipe is connected through to the outer wall of the first hollow box, and the first hollow box communicates with a through groove on one side of the oven. The air inlet includes a second hollow box that is connected through to the other side of the outer wall of the outer shell. An air inlet pipe is connected through to the outer wall of the second hollow box, and the second hollow box communicates with a through groove on the other side of the oven.

[0011] Preferably, a steam conveying component is provided on one side of the air inlet and on the outer side of the outer casing for conveying steam into the oven to regulate the humidity inside the oven. The steam conveying component includes a third hollow box that is fixedly connected to the outer wall of the outer casing and located above the second hollow box. Multiple short pipes are equidistantly connected to the side wall of the third hollow box. The outlet ends of the multiple short pipes penetrate the outer casing and extend into the interior of the oven. A connecting pipe is connected to one end of the outer wall of the third hollow box.

[0012] The technical effects and advantages provided by this utility model in the above technical solution are as follows: (1) This application is equipped with a rotating placement structure. During the baking process, the pastry is rotated in all directions in the oven, so that all parts of the pastry can receive the heat in the oven evenly, which effectively improves the baking uniformity and meets the strict requirements of the baking quality of exquisite pastries. (2) This application is equipped with auxiliary components that enable the rotation of each hollow placement block. In conjunction with the design of its hollow structure, it avoids the problem of non-full contact of the bottom of the pastry caused by the protruding structure in the existing device, and promotes the full circulation of heat and airflow in the oven at the bottom of the pastry. This prevents local overheating or insufficient baking from the source, and further ensures the consistency of the taste and the production qualification rate of the finished pastry. Attached Figure Description

[0013] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0014] Figure 1 This is a schematic diagram of the overall structure of this utility model; Figure 2 This is a cross-sectional view of the present invention; Figure 3 This is a schematic diagram of the rotating placement structure of this utility model; Figure 4 This is a schematic diagram showing the connection between the auxiliary components and the placement tray of this utility model; Figure 5 This is a cross-sectional view of the outer shell of this utility model; In the diagram: 1. Operating table; 2. Oven; 3. Outer shell; 4. Inlet / outlet; 5. Air outlet; 51. First hollow box; 52. Air outlet duct; 6. Air inlet; 61. Second hollow box; 62. Air inlet duct; 7. Steam conveying component; 71. Third hollow box; 72. Short pipe; 73. Connecting pipe; 8. Rotary placement structure; 81. Placement tray; 82. Hollowed-out placement block; 83. Connecting base; 84. First drive motor; 85. Drive shaft; 86. Drive disc; 87. Protrusion; 88. Groove; 9. Auxiliary components; 91. Second drive motor; 92. Rotating rod; 93. Gear plate; 94. Connecting rod; 95. Gear; 10. Translation component; 101. Slide groove; 102. Forward / reverse motor; 103. Lead screw; 104. Threaded block; 11. Placement base frame. Detailed Implementation

[0015] 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.

[0016] like Figure 1 and Figure 5 As shown, a pastry baking apparatus includes an operating table 1, an oven 2 mounted on the upper surface of the operating table 1, an outer shell 3 covering the oven 2 and located above the operating table 1, an inlet and outlet 4 on the outer wall of the outer shell 3, a base frame 11 fixedly connected to the lower surface of the operating table 1, and an air outlet 5 and an air inlet 6 on the outer side of the outer shell 3 for discharging the hot and humid gas generated during baking in the oven 2 and replenishing fresh air to maintain the pressure balance inside the oven. The air outlet 5 includes a first hollow box 51 that is connected through to one side of the outer wall of the outer shell 3, an air outlet pipe 52 that is connected through to the outer wall of the first hollow box 51, and the first hollow box 51 communicates with a slot on one side of the oven 2. The air inlet 6 includes a second hollow box 61 that is connected through to the other side of the outer wall of the outer shell 3, an air inlet pipe 62 that is connected through to the outer wall of the second hollow box 61, and the second hollow box 61 communicates with a slot on the other side of the oven 2.

[0017] A steam conveying component 7 is provided on one side of the air inlet 6 and on the outside of the outer shell 3. It is used to convey steam into the oven 2 to regulate the humidity inside the oven. The steam conveying component 7 includes a third hollow box 71 that is fixedly connected to the outer wall of the outer shell 3 and located above the second hollow box 61. A plurality of short pipes 72 are equidistantly connected to the side wall of the third hollow box 71. The outlet ends of the plurality of short pipes 72 penetrate the outer shell 3 and extend into the interior of the oven 2. A connecting pipe 73 is connected through one end of the outer wall of the third hollow box 71.

[0018] Specifically, in use, the pastries to be baked are first placed into the oven 2 through the inlet / outlet 4. Then, a baffle can be used to cover the inlet / outlet 4 to prevent heat from overflowing (not shown in the figure). Then, the oven 2 is started by operating the control terminal that integrates a touch screen and power cord (the touch screen uses a Siemens PLC intelligent touch screen control system, not shown in the figure). The oven 2 then enters the baking mode to heat and bake the pastries. At the same time, the hot and humid gas generated during the baking process in the oven 2 is discharged in time through the air outlet pipe 52 on the first hollow box 51. Fresh air from outside enters the oven 2 simultaneously through the air inlet pipe 62 of the second hollow box 61 to maintain air circulation and air pressure balance in the oven. Meanwhile, the water from the water supply system is transported to the third hollow box 71 through the connecting pipe 73. After being diverted by the third hollow box 71, it is evenly sprayed into the oven 2 through multiple short pipes 72 to regulate the humidity in the oven and ensure the baking effect of the pastries.

[0019] Among them, see Figures 2-3 As shown, the oven 2 is equipped with a rotating placement structure 8, which is used to move the pastries to be baked around in all directions in the oven 2 to achieve uniform heating.

[0020] The rotating placement structure 8 includes two placement trays 81 symmetrically arranged inside the oven 2. The upper ends of the two placement trays 81 are connected to multiple hollow placement blocks 82, and the lower ends of the two placement trays 81 are rotatably connected to a connecting base 83. The outer walls of the two placement trays 81 are provided with multiple grooves 88.

[0021] The rotary placement structure 8 also includes a first drive motor 84 installed at the middle position of the lower end face of the operating table 1. The output end of the first drive motor 84 is connected to a drive shaft 85. A drive disk 86 is fixedly connected to the upper end face of the drive shaft 85 and located between the two placement disks 81. A protrusion 87 that cooperates with the groove 88 is fixedly connected to the outer wall of the drive disk 86.

[0022] Through the above technical solution: During baking, the first drive motor 84 drives the drive shaft 85 to rotate, which in turn drives the drive plate 86 to rotate. During the rotation, the protrusion 87 cooperates with the groove 88 on the placement plate 81, causing the placement plate 81 to rotate at a uniform speed inside the oven 2. This allows the pastry to rotate in all directions during the baking process, solving the problem that the existing device does not consider the heat difference of different areas of the pastry. This ensures that all parts of the pastry can receive heat evenly in the oven, effectively improving the baking uniformity and meeting the stringent requirements of fine pastries for baking quality.

[0023] See Figure 4 As shown, the rotating placement structure 8 is equipped with an auxiliary component 9, which is used to enable the cake to be baked to rotate and promote the circulation of heat and airflow at its bottom.

[0024] The auxiliary component 9 includes a second drive motor 91 installed inside the connecting base 83. The output end of the second drive motor 91 is connected to a rotating rod 92. The upper end face of the rotating rod 92 extends through and into the interior of the placement plate 81 and is connected to a gear plate 93. A connecting rod 94 is fixedly connected to the outer side of the gear plate 93 and located at the lower end face of the hollow placement block 82. The connecting rod 94 is rotatably connected to the placement plate 81, and a gear 95 that meshes with the gear plate 93 is fixedly connected to the outer wall of the connecting rod 94.

[0025] Through the above technical solution: during the rotation of the placement plate 81, the second drive motor 91 drives the rotating rod 92 to rotate, thereby driving the gear plate 93 to rotate. At this time, each gear 95 meshes with the gear plate 93, so that the connecting rod 94 connected to the bottom of the hollow placement block 82 rotates synchronously, which can realize the rotation of each hollow placement block 82. With the hollow structure design, it not only avoids the problem of non-full contact of the bottom of the pastry caused by the protruding structure in the existing device, but also promotes the full circulation of heat and airflow in the oven at the bottom of the pastry, preventing local overheating or insufficient baking, and further ensuring the consistency of the taste and the production qualification rate of the finished pastry.

[0026] Additionally, see Figure 2and Figure 3 As shown, the operating table 1 is equipped with a translation component 10, which is used to move the placement piece carrying the pastries to be baked into and out of the oven 2.

[0027] The translation component 10 includes a slide 101 formed on the upper surface of the operating table 1. A forward and reverse motor 102 is installed inside the slide 101. A lead screw 103 is connected to the output end of the forward and reverse motor 102. A threaded block 104 is threadedly connected to the outside of the lead screw 103. The upper surface of the threaded block 104 is fixedly connected to the connecting base 83.

[0028] Through the above technical solution: Before baking, the lead screw 103 is driven to rotate by the forward and reverse motor 102. At this time, the threaded block 104, which is threaded with the lead screw 103, moves smoothly along the slide 101, thereby moving the tray 81 carrying the pastries to the baking position inside the oven 2. After baking, the forward and reverse motor 102 drives the lead screw 103 in the opposite direction, and the threaded block 104 moves the tray 81 smoothly out of the oven 2 along the slide 101. This structure avoids the risk of burns that may occur when people directly enter and exit the oven 2 to pick up and put down pastries. At the same time, it realizes the automation of pastry picking and putting, and further improves the operational safety and baking efficiency of the device.

[0029] The above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A pastry baking apparatus, comprising an operating table (1), characterized in that: An oven (2) is installed on the upper surface of the operating table (1). An outer shell (3) is provided on the outside of the oven (2) and on the upper surface of the operating table (1). An inlet and outlet (4) are provided on the outer wall of the outer shell (3). A rotating placement structure (8) is provided inside the oven (2) to drive the pastry to be baked to rotate in all directions in the oven (2) to achieve uniform heating. An auxiliary component (9) is provided on the rotating placement structure (8) to realize the rotation of the pastry to be baked and promote the circulation of heat and airflow at its bottom. A translation component (10) is provided on the operating table (1) to drive the placement piece carrying the pastry to be baked into and out of the oven (2). A placement base frame (11) is fixedly connected to the lower surface of the operating table (1).

2. The pastry baking apparatus according to claim 1, characterized in that: The rotating placement structure (8) includes two placement plates (81) symmetrically arranged inside the oven (2). The upper ends of the two placement plates (81) are connected to multiple hollow placement blocks (82), and the lower ends of the two placement plates (81) are rotatably connected to a connecting base (83). The outer walls of the two placement plates (81) are provided with multiple grooves (88).

3. The pastry baking apparatus according to claim 2, characterized in that: The rotary placement structure (8) also includes a first drive motor (84) installed at the middle position of the lower end face of the operating table (1). The output end of the first drive motor (84) is connected to a drive shaft (85). The upper end face of the drive shaft (85) and located between the two placement disks (81) are fixedly connected to a drive disk (86). The outer wall of the drive disk (86) is fixedly connected to a protrusion (87) that cooperates with the groove (88).

4. The pastry baking apparatus according to claim 2, characterized in that: The translation component (10) includes a slide groove (101) on the upper surface of the operating table (1). A forward and reverse motor (102) is installed inside the slide groove (101). A lead screw (103) is connected to the output end of the forward and reverse motor (102). A threaded block (104) is threaded to the outside of the lead screw (103). The upper surface of the threaded block (104) is fixedly connected to the connecting base (83).

5. A pastry baking apparatus according to claim 3, characterized in that: The auxiliary component (9) includes a second drive motor (91) installed inside the connecting base (83). The output end of the second drive motor (91) is connected to a rotating rod (92). The upper end face of the rotating rod (92) extends through and into the interior of the placement plate (81) and is connected to a gear plate (93). A connecting rod (94) is fixedly connected to the outer side of the gear plate (93) and to the lower end face of the hollow placement block (82). The connecting rod (94) is rotatably connected to the placement plate (81), and a gear (95) that meshes with the gear plate (93) is fixedly connected to the outer wall of the connecting rod (94).

6. The pastry baking apparatus according to claim 1, characterized in that: The outer side of the outer shell (3) is provided with an air outlet (5) and an air inlet (6) to discharge the hot and humid gas generated during baking in the oven (2) and to replenish fresh air to maintain the pressure balance inside the oven. The air outlet (5) includes a first hollow box (51) that is connected to one side of the outer wall of the outer shell (3). The outer wall of the first hollow box (51) is connected to an air outlet pipe (52), and the first hollow box (51) is connected to a through groove on one side of the oven (2). The air inlet (6) includes a second hollow box (61) that is connected to the other side of the outer wall of the outer shell (3). The outer wall of the second hollow box (61) is connected to an air inlet pipe (62), and the second hollow box (61) is connected to a through groove on the other side of the oven (2).

7. A pastry baking apparatus according to claim 6, characterized in that: A steam conveying component (7) is provided on one side of the air inlet component (6) and outside the outer shell (3) for conveying steam into the oven (2) to regulate the humidity inside the oven. The steam conveying component (7) includes a third hollow box (71) fixedly connected to the outer wall of the outer shell (3) and located above the second hollow box (61). A plurality of short pipes (72) are equidistantly connected to the side wall of the third hollow box (71). The outlet ends of the plurality of short pipes (72) penetrate the outer shell (3) and extend into the interior of the oven (2). A connecting pipe (73) is connected through one end of the outer wall of the third hollow box (71).

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