A tower tape press forming device

Abstract

The application relates to the field of food processing and forming, in particular to a tart crust pressing and forming device which comprises a rack, a linear rotary driving mechanism, a pressing die head and a carrier for placing a tin bowl, the linear rotary driving mechanism and the carrier are arranged in the rack, the linear rotary driving mechanism comprises a swing rod rotating assembly and a gear rotating assembly, the swing rod rotating assembly penetrates through the pressing die head and is used for flattening a tart crust embryo, the gear rotating assembly drives the pressing die head to rotate and press the tart crust embryo, the bottom of the pressing die head is provided with a spiral-shaped protrusion, the bottom of the carrier is provided with an opening, the bottom of the carrier is provided with a lifting assembly, and the output end of the lifting assembly can lift the tin bowl through the through hole. The tart crust pressing and forming device can improve the shortening effect of a tart crust surface, improve the level of the tart crust surface, obtain the texture of the artificial blurred tart crust surface, and improve the convenience of taking out the tin bowl.

Description

Technical Field

[0001] This application relates to the field of food processing and forming, and in particular to a tart crust pressing and forming device. Background Technology

[0002] In the food production field, especially in the production of baked goods such as egg tarts, related technologies are developing rapidly. With the improvement of people's living standards, the requirements for food quality and production efficiency are also increasing. As a popular food, the automation and semi-automation of egg tart production processes have brought significant value to the food industry. The emergence of numerous automatic or semi-automatic equipment has greatly increased the processing speed of egg tart crusts, meeting the large market demand for egg tarts and promoting the large-scale development of the egg tart industry. In the field of food processing and shaping, for the production of egg tart crusts, Chinese invention CN116406684A discloses a method and production line for processing egg tart crusts, including a frame, a linear rotary drive mechanism, a pressing head, and a carrier. The linear rotary drive mechanism drives the pressing head to achieve the dual functions of pressing and shaping and rotating for puffing. The carrier is located directly below the pressing head to hold the tin bowl containing the egg tart dough. A linear rotary drive mechanism is mounted on the frame and includes a rocker arm rotation assembly and a gear rotation assembly. The rocker arm rotation assembly drives the rocker arm to rotate. Since the rocker arm passes through the pressing head and protrudes from its bottom, it flattens the egg tart dough along its center. Simultaneously, the gear rotation assembly drives the pressing head to rotate synchronously with the rocker arm, causing the flattened egg tart dough to gradually indent in the center, forming the tart crust. Furthermore, a buffer structure is provided at the top of the pressing head to support and cushion its downward pressing action, making the movement of the pressing head more stable and ensuring the quality of the tart crust forming. Existing tart crust forming devices have significant shortcomings in practical applications. On the one hand, the flaky texture of the tart crusts produced by existing devices still cannot achieve a realistic artificial effect, resulting in a lack of layering on the surface and requiring further improvement in flaky texture, failing to meet market demand for high-quality tart crusts. On the other hand, after the tart crust is formed, the carrier confines the tin bowl within a limited space, making it difficult to remove the tin bowl. Utility Model Content

[0003] In order to improve the flaky texture of the egg tart crust, enhance the layering of the egg tart crust, obtain the texture of the artificially diffused tart crust, and improve the convenience of removing the tin bowl, this application provides a tart crust pressing and shaping device.

[0004] This application provides a tart crust pressing and forming device, including a frame, a linear rotary drive mechanism, a pressing head, and a carrier for placing a tin bowl. The linear rotary drive mechanism and the carrier are both disposed on the frame. The linear rotary drive mechanism includes a rocker arm rotating assembly and a gear rotating assembly. The rocker arm rotating assembly passes through the pressing head to flatten the tart crust. The gear rotating assembly drives the pressing head to rotate and press the tart crust. The bottom of the pressing head is provided with a spiral protrusion. The bottom of the carrier is provided with an opening. The bottom of the carrier is provided with a lifting assembly. The output end of the lifting assembly can pass through the through hole to lift the tin bowl. By adopting the above technical solution, the swing arm rotating assembly passes through the pressing head to flatten the egg tart dough. The gear rotating assembly drives the pressing head to rotate and press the egg tart dough. Simultaneously, the spiral protrusions at the bottom of the pressing head, during the rotation and pressing process, can spirally compress and stretch the surface of the egg tart dough, causing the egg tart crust to form a multi-layered structure during the forming process. This mimics the spiral ring texture of artificially opened tart crust, greatly improving the flaky texture of the egg tart crust and giving it a richer sense of layering, meeting the market demand for high-quality egg tart crusts. Furthermore, the bottom of the carrier is equipped with an opening and a lifting assembly. After the egg tart crust is formed, the output end of the lifting assembly passes through the opening to lift the tin bowl, avoiding the carrier's restriction on the tin bowl and allowing the tin bowl to easily detach from the carrier, thus improving production efficiency. Preferably, the pressing head includes an integrally formed annular extending edge and a forming punch. The forming punch has a hemispherical structure, and its edge extends horizontally to form the annular extending edge. When the pressing head is pressed down, the forming punch is in close contact with the recessed area in the center of the tart crust, and at least a portion of the annular extending edge is in close contact with the edge of the tart crust. By adopting the above technical solution, the integrally formed annular extending edge and the hemispherical forming punch of the pressing head can closely fit the forming punch with the recessed area in the center of the tart crust when the pressing head is pressed down. This is because the hemispherical structure is adapted to the shape of the recessed area in the center of the tart crust, which can better perform the forming operation on the center. The annular extending edge is formed by the horizontal extension of the edge of the forming punch, so that at least a portion of it can be in close contact with the edge of the tart crust. In this way, the center and edge of the tart crust can be precisely formed simultaneously during the pressing process, improving the overall forming quality and consistency of the tart crust and making the shape of the tart crust more regular. Preferably, an arc-shaped transition portion extends between the annular extended edge and the forming punch, and when the pressing head is pressed down, the arc-shaped transition portion is in close contact with the egg tart crust. By adopting the above technical solution, since an arc-shaped transition portion extends between the annular extended edge and the forming punch, when the pressing head is pressed down, the arc-shaped transition portion can conform to the shape characteristics of the egg tart crust. Compared with a structure without an arc-shaped transition portion, the contact area between the pressing head and the egg tart crust is larger and the fit is tighter, so that the egg tart crust is subjected to more uniform force during the forming process, ensuring the forming quality of the egg tart crust and reducing the possibility of defects or deformation on the surface of the egg tart crust.Preferably, the bottom of the forming punch is provided with a spiral protrusion. The spiral protrusion radiates outward from the center of the forming punch towards the annular extension edge and extends to the bottom of the annular extension edge. By adopting the above technical solution, a spiral protrusion is provided at the bottom of the forming punch, radiating outward from the center of the forming punch towards the annular extension edge and extending to the bottom of the annular extension edge. When the pressing head rotates and presses the egg tart dough, the spiral protrusion contacts the egg tart dough. Due to the spiral shape, a multi-directional and regularly changing force can be applied to the egg tart dough during rotation, causing the egg tart dough to be squeezed and stretched in different directions, thereby forming a multi-layered structure on the surface of the egg tart crust, thus improving the flaky effect of the egg tart crust and giving the egg tart crust a better sense of layering. Preferably, the lifting component includes a driving component and a top component. The output end of the driving component is connected to the bottom of the top component, and the top of the top component is used to place the tin bowl. By adopting the above technical solution, a lifting component is set in the tower skin pressing and forming device. The lifting component includes a driving component and a top-loading component. The output end of the driving component is connected to the bottom of the top-loading component, and a solder bowl is placed on top of the top-loading component. Because the carrier in existing tower skin forming devices restricts the solder bowl within a limited space, making it difficult to remove the solder bowl, the driving component of this lifting component can drive the top-loading component to rise. During the rising process, the top-loading component can lift the solder bowl placed on top of it, thereby allowing the solder bowl to detach from the carrier. Preferably, the top-loading component is provided with a push rod and a discharge platform from bottom to top. The bottom of the push rod is connected to the output end of the driving component, and the top of the push rod is connected to the bottom of the discharge platform. The discharge platform is horizontally positioned. By adopting the above technical solution, the output end of the driving component is connected to the bottom of the push rod, and when the driving component is working, its output end can drive the push rod to move. The top of the push rod connects to the bottom of the horizontally positioned feeding platform, and the shape of the feeding platform matches the shape of the opening at the bottom of the carrier. This allows the feeding platform to lift the tin bowl under the action of the push rod, thus solving the problem of difficulty in removing the tin bowl after the egg tart shells have been formed due to the limited space confined by the carrier. Preferably, the feeding platform is disc-shaped. By adopting the above technical solution, the feeding platform is disc-shaped. Because the disc-shaped structure has a regular circular shape, its circumferential surface can evenly contact the bottom of the tin bowl when lifting it, making the supporting force on the tin bowl more evenly distributed. This avoids the tin bowl tilting or wobbling due to uneven force, thus allowing for a more stable lifting of the tin bowl and improving the stability and reliability of the bowl removal process. Preferably, the carrier has a bowl-shaped structure. By adopting the above technical solution, the carrier has a bowl-shaped structure with its diameter gradually widening at the top. When placing the tin bowl containing the egg tart shells, the larger upper diameter makes it easier to put the tin bowl into the carrier, reducing the difficulty of placement and improving the convenience of operation. Preferably, the annular extension edge extends downward to form a tapered portion, and the side of the tapered portion near the forming punch abuts against the outer edge of the carrier.By adopting the above technical solution, the sealing part abuts against the outer edge of the carrier, which is beneficial for shaping the edge of the egg tart crust during the forming process. Especially when the egg tart crust is thicker, it helps to make the edge sealing of the egg tart crust more three-dimensional and helps the egg tart crust to be formed better. Preferably, both the pressing head and the carrier can be detached and installed. By adopting the above technical solution, the pressing head and the carrier can be detached and installed, which allows them to be replaced or repaired after a period of use, and also facilitates the replacement of pressing heads and carriers of different specifications according to different needs.

[0005] In summary, this application includes at least one of the following beneficial technical effects: 1. Because the bottom of the mold head is equipped with a spiral protrusion, during the process of the mold head rotating and pressing the egg tart dough, the spiral protrusion comes into full contact with the egg tart dough and generates pressure, which can make the surface of the egg tart crust form more layers of texture, thereby improving the flaky effect of the egg tart crust surface, making it have a sense of layering, and meeting the market demand for high-quality egg tart crust. 2. Because the bottom of the carrier is equipped with an opening and a lifting component, after the egg tart crust is formed, the output end of the lifting component can pass through the opening and directly act on the tin bowl placed in the carrier and lift it up, avoiding the space restriction of the carrier on the tin bowl and solving the problem of the difficulty in removing the tin bowl after the egg tart crust is formed. 3. Both the die head and the carrier can be disassembled and installed. When the die head or carrier of the equipment is damaged, worn, or needs to be replaced according to different production needs, it can be easily and quickly disassembled and installed, which facilitates the maintenance and replacement of the equipment. Attached Figure Description

[0006] Figure 1 This is a structural diagram of a tower skin pressing and molding device according to this application; Figure 2 This is a front view of a tower skin pressing and forming device according to this application; Figure 3 This is a structural diagram of the die head of a tower skin pressing and forming device according to this application; Figure 4 This is a structural diagram of the carrier and lifting assembly of a tower skin pressing and forming device according to this application; Figure 5 This is a diagram showing the pressing state of the die head and carrier of a tower skin pressing and forming device according to this application.

[0007] Explanation of reference numerals in the attached drawings: 1. Frame; 2. Linear rotary drive mechanism; 3. Pressing head; 4. Carrier; 5. Lifting assembly; 21. Swing rod rotation assembly; 22. Gear rotation assembly; 31. Forming punch; 32. Arc-shaped transition section; 33. Annular extended edge; 34. Closing section; 35. Spiral protrusion; 41. Opening; 51. Drive component; 52. Ejector component; 521. Push rod; 522. Unloading platform. Detailed Implementation

[0008] The following is in conjunction with the appendix Figure 1-5 This application will be described in further detail.

[0009] This application provides a tower skin pressing and forming device, referring to... Figure 1 and Figure 2 The machine includes a frame 1, a linear rotary drive mechanism 2, a pressing head 3, and a carrier 4 for placing tin bowls. Both the linear rotary drive mechanism 2 and the carrier 4 are mounted on the frame 1. The linear rotary drive mechanism 2 includes a rocker arm rotating assembly 21 and a gear rotating assembly 22. The rocker arm rotating assembly 21 passes through the pressing head 3 to flatten the egg tart dough. The gear rotating assembly 22 drives the pressing head 3 to rotate and press the egg tart dough. This combination enables the flattening, rotational flaking, and shaping of the egg tart dough. This mechanism allows the rocker arm rotating assembly 21 to flatten the egg tart dough while the gear rotating assembly 22 drives the pressing head 3 to rotate, causing the center of the flattened egg tart dough to gradually indent to form the tart crust, completing the entire shaping process.

[0010] Specifically, the rocker arm rotation assembly 21 includes a rocker arm and a drive device for rotating the rocker arm. The rocker arm is typically a slender rod made of metal, such as stainless steel, which is sturdy, durable, and can withstand significant pressure. The rocker arm is generally cylindrical with a smooth surface to reduce friction with the tart shell, allowing for smoother operation when the rocker arm rotates to flatten the tart shell and preventing unnecessary damage. The rocker arm passes through the pressing head 3 and protrudes from the bottom of the pressing head 3. The drive device can be a motor, connected to the rocker arm via a coupling, driving the rocker arm to rotate. When the rocker arm rotates, it flattens the tart shell along its center. Alternatively, a hydraulic motor can be used, which offers advantages such as high torque and a wide speed range, allowing for more flexible adjustment of the rocker arm's rotation speed and torque according to actual needs. Since the rocker arm rotation assembly 21 in this embodiment is prior art, its specific structure and working principle will not be described in detail.

[0011] Specifically, the gear rotation assembly 22 includes a driving gear, a driven gear, and a sleeve. The driving gear and the driven gear mesh with each other. The driving gear is disposed on the outer wall of the rocker arm and rotates synchronously with the rocker arm. The driving gear then drives the driven gear to rotate, and the driven gear drives the sleeve to rotate synchronously. The sleeve is connected to the pressing head 3, thereby driving the pressing head 3 to rotate. By driving the pressing head 3 to rotate synchronously with the rocker arm through the gear rotation assembly 22, the center of the flattened egg tart dough gradually indents to form the egg tart crust. Since the gear rotation assembly 22 in this embodiment is prior art, its specific structure and working principle will not be described in detail.

[0012] Reference Figure 3Specifically, the die head 3 includes an integrally formed forming punch 31, an arc-shaped transition portion 32, an annular extending edge 33, and a closing portion 34. The forming punch 31 has a hemispherical structure, and its edge extends horizontally to form an annular extending edge 33. The arc-shaped transition portion 32 extends between the annular extending edge 33 and the forming punch 31. The hemispherical structure of the forming punch 31 allows for better contact with the recessed area in the center of the tart crust. Its material can be mold steel, which has good wear resistance and corrosion resistance, ensuring that the shape and surface quality of the forming punch 31 are not significantly affected after repeated use. The annular extending edge 33 is designed to fit tightly against the edge of the tart crust when the die head 3 is pressed down, ensuring the forming effect of the tart crust edge. When the die head 3 is pressed down, the forming punch 31 fits tightly against the recessed area in the center of the tart crust, the arc-shaped transition portion 32 fits tightly against the tart crust, and at least a portion of the annular extending edge 33 fits tightly against the edge of the tart crust. The curved transition section 32 makes the transition from the edge to the center of the tart crust more natural, avoids sharp corners, and improves the overall appearance quality of the tart crust.

[0013] Specifically, the annular extension edge 33 extends downward to form a tapered portion 34, and the side of the tapered portion 34 near the forming punch 31 abuts against the outer edge of the carrier 4. The tapered portion 34 can play a certain role in positioning and fixing the carrier 4 when the pressing head 3 is pressed down, ensuring the accurate relative position of the pressing head 3 and the carrier 4, thereby ensuring the forming effect of the egg tart crust.

[0014] The bottom of the forming punch 31 is provided with a spiral protrusion 35. When the pressing head 3 rotates and presses the egg tart dough, the spiral protrusion 35 increases the friction with the egg tart dough, creating a flaky effect on the surface of the egg tart crust similar to the spiral texture of artificially spread egg tart crust, thus enhancing the texture and quality of the egg tart crust. The spiral protrusion 35 can be integrally formed on the bottom of the pressing head 3 by casting or machining. Its material is the same as that of the pressing head 3, generally metal, such as aluminum alloy, which is lightweight and has a certain strength. This facilitates the operation of the pressing head 3 while ensuring the durability of the spiral protrusion 35.

[0015] The spiral protrusions 35 radiate outwards from the center of the forming punch 31 towards the bottom of the annular extension edge 33. This arrangement allows the spiral protrusions 35 to contribute to the crisping effect across the entire tart crust surface during rotation, further enhancing the crisping effect. Because when the die head 3 rotates, the spiral protrusions 35 can cover all parts of the tart crust, creating a crisping effect similar to artificial flaking on the surface.

[0016] In particular, the top of the annular extension edge 33 in this embodiment is bolted with a spring buffer structure. The gear rotation assembly 22 acts on the annular extension edge 33 through the spring buffer structure. The gear rotation assembly 22 drives the annular extension edge 33 to rotate and provides buffering for the annular extension edge 33 through the spring buffer structure.

[0017] Reference Figure 4 Specifically, the carrier 4 has an opening 41 at its bottom and a lifting component 5 at its bottom. The output end of the lifting component 5 can pass through the opening 41 to lift the tin bowl. The lifting component 5 solves the problem of difficulty in removing the tin bowl in the prior art.

[0018] The lifting assembly 5 includes a drive component 51 and a top-loading component 52. The output end of the drive component 51 is connected to the bottom of the top-loading component 52, and a solder bowl is placed on the top of the top-loading component 52. The drive component 51 is a cylinder, which has the advantages of simple structure and rapid action, and can quickly lift the top-loading component 52, thereby lifting the solder bowl. Specifically, the top-loading component 52 is provided with a push rod 521 and a feeding platform 522 from bottom to top. The bottom of the push rod 521 is connected to the output end of the drive component 51, and the top of the push rod 521 has an opening 41 that connects to the bottom of the feeding platform 522. The feeding platform 522 is horizontally positioned. The feeding platform 522 is disc-shaped, which allows for better placement and stable lifting of the solder bowl.

[0019] Reference Figure 5 Specifically, the carrier 4 is bolted to the frame 1 and has a bowl-shaped structure with a flared opening. The flared opening facilitates the placement of the tin bowl and, when the pressing head 3 presses down, better guides the forming punch 31 of the pressing head 3 into the carrier 4, allowing the pressing head 3 to more accurately contact the egg tart dough. Furthermore, the inner wall of the closing part 34 of the pressing head 3 can contact the outer wall of the carrier 4, enabling the edges of the egg tart crust to be shaped by the combined action of the closing part 34 of the pressing head 3 and the carrier 4, ensuring the forming quality of the egg tart crust.

[0020] The implementation principle of this embodiment is as follows: Through the cooperation of the swing arm rotating assembly 21 and the gear rotating assembly 22, the flattening, rotating, and shaping of the egg tart dough are achieved. The spiral protrusion 35 at the bottom of the pressing head 3 increases the friction with the egg tart dough, improving the flaky texture of the tart crust and giving it a layered appearance. The lifting assembly 5 at the bottom of the carrier 4 easily lifts the tin bowl, solving the problem of difficulty in removing the tin bowl. The special structure of the pressing head 3, including the annular extended edge 33, the forming punch 31, and the arc-shaped transition part 32, ensures the shaping quality of the egg tart crust. Simultaneously, the detachable installation method of the pressing head 3 and the carrier 4 facilitates the maintenance and replacement of the device, improving its practicality and economy. Compared with existing technologies, this represents a significant improvement in egg tart crust quality and production efficiency.

[0021] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A tart crust pressing and forming device, comprising a frame (1), a linear rotation drive mechanism (2), a pressing head (3), and a carrier (4) for placing a tin bowl, wherein the linear rotation drive mechanism (2) and the carrier (4) are both disposed on the frame (1), the linear rotation drive mechanism (2) comprises a rocker arm rotation assembly (21) and a gear rotation assembly (22), the rocker arm rotation assembly (21) passing through the pressing head (3) for flattening the tart crust, and the gear rotation assembly (22) driving the pressing head (3) to rotate and press the tart crust, characterized in that, The bottom of the die head (3) is provided with a spiral protrusion (35), the bottom of the carrier (4) is provided with an opening (41), the bottom of the carrier (4) is provided with a lifting component (5), and the output end of the lifting component (5) can pass through the opening (41) to lift the tin bowl.

2. The tower skin pressing and forming device according to claim 1, characterized in that, The pressing head (3) includes an integrally formed annular extended edge (33) and a forming punch (31). The forming punch (31) has a hemispherical structure. The edge of the forming punch (31) extends horizontally to form the annular extended edge (33). When the pressing head (3) is pressed down, the forming punch (31) is in close contact with the recess in the middle of the egg tart crust, and at least a portion of the annular extended edge (33) is in close contact with the edge of the egg tart crust.

3. The tower skin pressing and forming device according to claim 2, characterized in that, An arc-shaped transition portion (32) extends between the annular extended edge (33) and the forming punch (31), and when the pressing head (3) presses down, the arc-shaped transition portion (32) is in close contact with the egg tart crust.

4. The tower skin pressing and forming device according to claim 2, characterized in that, The bottom of the forming punch (31) is provided with the spiral protrusion (35), which radiates outward from the center of the forming punch (31) toward the annular extension edge (33) and extends to the bottom of the annular extension edge (33).

5. The tower skin pressing and forming device according to claim 1, characterized in that, The lifting component (5) includes a drive component (51) and a top component (52). The output end of the drive component (51) is connected to the bottom of the top component (52), and the top of the top component (52) is used to place the tin bowl.

6. The tower skin pressing and forming device according to claim 5, characterized in that, The top material component (52) is provided with a push rod (521) and a feeding platform (522) from bottom to top. The bottom of the push rod (521) is connected to the output end of the drive component (51), and the top of the push rod (521) is connected to the bottom of the feeding platform (522). The feeding platform (522) is horizontally arranged.

7. The tower skin pressing and forming device according to claim 6, characterized in that, The feeding platform (522) is disc-shaped.

8. The tower skin pressing and forming device according to claim 2, characterized in that, The vehicle (4) has a bowl-shaped structure.

9. The tower skin pressing and forming device according to claim 8, characterized in that, The annular extension edge (33) extends downward to form a constriction portion (34), and the side of the constriction portion (34) near the forming punch (31) abuts against the outer edge of the carrier (4).

10. The tower skin pressing and forming device according to claim 1, characterized in that, Both the molding head (3) and the carrier (4) can be detached and installed.

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