A noodle cooking machine

Abstract

This utility model discloses a noodle maturation machine, mainly applied in the field of noodle processing technology. It includes a base, a top cover, and a support. The base consists of a maturation basin and a discharge baffle. One side of the maturation basin has a groove, and the discharge baffle is connected to the outside of the groove. The top cover consists of a cover body, a bearing seat, a stirring shaft, a reducer, a motor, a motor support, an exhaust component, an intake component, a control panel, and a quartz heating tube. The top of the cover body has a bearing seat, inside which the stirring shaft is installed. One end of the stirring shaft is connected to the output shaft of the reducer, and the input shaft of the reducer is connected to the input shaft of the motor. The top of the cover body has a motor support, on which the motor is mounted, and the reducer is fixed to the top of the cover body. This noodle maturation machine is safe and hygienic, allows adjustment of temperature and humidity during dough maturation to ensure optimal maturation conditions, and offers high maturation efficiency, stable quality, convenient operation, time and labor savings, and reduced physical exertion for workers.

Description

Technical Field

[0001] This utility model relates to the field of noodle processing technology, specifically to a noodle cooking machine. Background Technology

[0002] The working principle of a noodle maturation machine is to let the kneaded dough rest for a period of time, allowing the moisture and gluten network within the dough to naturally adjust and fully react. By controlling environmental conditions such as temperature and humidity, it promotes the formation of the gluten network, making the dough structure more uniform and compact, thereby improving the taste and quality of the noodles.

[0003] Application No. 2021204561890 discloses a maturation device for noodle production, comprising a maturation chamber and a stirring shaft disposed within the maturation chamber. The inner bottom surface of the maturation chamber is horizontally arranged, the stirring shaft is located in the middle of the maturation chamber, and stirring blades are mounted on the stirring shaft. The stirring blades move parallel to the inner bottom surface of the maturation chamber along the stirring shaft. At least one noodle outlet is provided at the edge of the maturation chamber. This application provides the effect of conveniently stirring the dough within the maturation chamber.

[0004] Although the above technical solutions can mature the dough, they still have the following drawbacks: 1. Using an open maturation chamber, bacteria in the air can easily enter the maturation chamber, affecting the maturation quality of the dough; 2. Using an open maturation chamber, it is not easy to control the maturation temperature and humidity of the dough; 3. The design of the dough outlet is unreasonable, making it inconvenient to remove the dough. Utility Model Content

[0005] This invention proposes a noodle cooking machine that solves the problems of existing noodle cooking devices, such as difficulty in controlling the cooking temperature and humidity of the dough, potential food safety hazards, and inconvenience in removing the dough.

[0006] The technical solution of this utility model is as follows: a noodle cooking machine, comprising a base, a top cover, and a support. The base consists of a cooking basin and a discharge baffle. A groove is located on one side of the cooking basin, and the discharge baffle is connected to the outside of the groove. The top cover consists of a cover body, a bearing seat, a stirring shaft, a reducer, a motor, a motor support, an exhaust component, an air intake component, a control panel, and a quartz heating tube. The top of the cover body has a bearing seat, and the stirring shaft is installed inside the bearing seat. One end of the stirring shaft is connected to the output shaft of the reducer, and the input shaft of the reducer is connected to the input shaft of the motor. The top of the cover body has a motor support, and the motor is mounted on the motor support. The reducer is fixed to the top of the cover body. The top of the cover body has an exhaust component, an air intake component, and a control panel. The bottom of the cover body has a quartz heating tube. The support consists of a connecting ring, a pressure-bearing ring, and a connecting rod. The connecting ring is connected to the cooking basin, the pressure-bearing ring is in contact with the ground, and a connecting rod is located between the connecting ring and the pressure-bearing ring. The cover body and the cooking basin are connected by a hinge.

[0007] Preferably, the bottom of the curing basin has heating wires.

[0008] Preferably, the top of the cover has a water tank containing a water pump, and the bottom of the cover has an atomizing nozzle connected to the water pump via a water pipe.

[0009] Preferably, the exhaust component and the intake component consist of a ventilation pipe, an adjustable hood, a motor, and fan blades. The ventilation pipe passes through the cover, the motor is fixed inside the ventilation pipe by a bracket, the fan blades are mounted on the output shaft of the motor, the top of the ventilation pipe has several through holes, and the adjustable hood is rotatably connected to the top of the ventilation pipe, the adjustable hood also having several through holes.

[0010] Preferably, the diameter of the pressure-bearing ring is larger than that of the connecting ring.

[0011] Preferably, the outer edge of the curing basin is covered with heat-insulating material.

[0012] Preferably, the outer edge of the cover has a handle.

[0013] Preferably, the curing basin is made of stainless steel.

[0014] Preferably, the bottom surface of the cover has a humidity sensor and a temperature sensor.

[0015] Preferably, the control panel consists of an LCD screen, a control chip, a circuit board, and buttons. The LCD screen and buttons are electrically connected to the circuit board, the control chip is embedded in the circuit board, and the quartz heating tube and the motor are electrically connected to the circuit board.

[0016] The principle of this invention: To address the problem of existing noodle cooking devices that are difficult to control the temperature and humidity of the dough during cooking, posing a food safety hazard, this invention employs the following technical solution: This invention uses a sealed, temperature- and humidity-controlled cooking method. A relatively sealed space is formed by the cooking basin and the lid. After the dough is placed in the cooking basin, the electric motor transmits kinetic energy to the stirring shaft via a reducer. The stirring shaft rotates at 5-8 revolutions per minute to prevent the dough from fermenting at excessively high temperatures, which could result in a sour taste. Once the temperature inside the cooking basin exceeds a preset value, the exhaust and intake components will activate, expelling the heat from the cooking basin through the exhaust component and extracting it through the intake component. Low-temperature, clean air from outside enters the maturation basin, lowering the temperature inside. Furthermore, when the humidity inside the maturation basin is high, the exhaust and intake components can expel the humid air, reducing humidity. Through these methods, the temperature and humidity inside the maturation basin can be effectively controlled, ensuring efficient dough maturation and stable quality. To address the problem of inconvenient dough removal in existing noodle maturation devices, this invention cuts off a portion of the maturation basin's edge, with the bottom of the cut portion flush with the bottom of the basin. A discharge baffle is connected to the outer edge of the maturation basin. When removing the maturated dough, it can be moved from the maturation basin to the discharge baffle and then to a transfer trolley, making it convenient, quick, and labor-saving.

[0017] The beneficial effects of this utility model: Compared with existing noodle cooking devices, a noodle cooking machine has the following beneficial effects:

[0018] 1. The maturation basin and the lid form a relatively sealed space, making it difficult for bacteria and other impurities in the air to enter the maturation basin, ensuring safety and hygiene;

[0019] 2. The temperature and humidity during the dough maturation process can be adjusted through the exhaust and intake components to ensure that the dough is maturated under optimal conditions, resulting in high maturation efficiency and stable quality.

[0020] 3. The dough is moved from the maturation basin to the discharge baffle, and then to the transfer cart. This is convenient, quick, time-saving, labor-saving, and reduces the physical exertion of the workers. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the structure of this utility model;

[0022] Figure 2 This is a top view of the present invention;

[0023] Figure 3 This is a schematic diagram of the structure of this utility model;

[0024] Figure 4 This is a schematic diagram of the structure of this utility model;

[0025] Figure 5This is the left view of the present invention;

[0026] Figure 6 Schematic diagram of exhaust and intake components;

[0027] In the diagram, 100-base, 101-maturation basin, 102-discharge baffle, 200-top cover, 201-cover body, 202-bearing seat, 203-stirring shaft, 204-reducer, 205-motor, 206-motor bracket, 207-exhaust component, 208-intake component, 209-water tank, 210-control panel, 211-quartz heating tube, 212-handle, 300-bracket, 301-connecting ring, 302-pressure bearing ring, 303-connecting rod. Detailed Implementation

[0028] The specific implementation method of this utility model is as follows: Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5As shown, a noodle cooking machine includes a base 100, a top cover 200, and a support 300. The base 100 consists of a cooking basin 101 and a discharge baffle 102. The cooking basin 101 has a groove on one side, and the discharge baffle 102 is connected to the outside of the groove. The top cover 200 consists of a cover body 201, a bearing seat 202, a stirring shaft 203, a reducer 204, a motor 205, a motor support 206, an exhaust component 207, an air intake component 208, a control panel 210, and a quartz heating tube 211. The top of the cover body 201 has a bearing seat 202, and the stirring shaft 203 is installed inside the bearing seat 202. One end of the stirring shaft 203 is connected to the output shaft of the reducer 204. The input shaft 204 is connected to the input shaft of the motor 205. The top of the cover 201 has a motor bracket 206, and the motor 205 is mounted on the motor bracket 206. The reducer 204 is fixed to the top of the cover 201. The top of the cover 201 has an exhaust component 207, an air intake component 208, and a control panel 210. The bottom of the cover 201 has a quartz heating tube 211. The bracket 300 consists of a connecting ring 301, a pressure ring 302, and a connecting rod 303. The connecting ring 301 is connected to the maturation basin 101, and the pressure ring 302 is in contact with the ground. There is a connecting rod 303 between the connecting ring 301 and the pressure ring 302. The cover 201 and the maturation basin 101 are connected by a hinge. In this embodiment, when the temperature inside the maturation basin 101 is low, the quartz heating tube 211 generates heat after being powered on, raising the temperature inside the maturation basin 101 and ensuring that the dough is maturated under optimal conditions. When the temperature inside the maturation basin 101 is higher than a preset value, the exhaust component 207 and the air intake component 208 will start operating, expelling the heat inside the maturation basin 101 through the exhaust component 207 and drawing in low-temperature clean air from the outside through the air intake component 208 to lower the temperature inside the maturation basin 101. In addition, when the humidity inside the maturation basin 101 is high, the exhaust component 207 and the air intake component 208 can also expel the humid air from the maturation basin 101, reducing the humidity inside the maturation basin 101.

[0029] Specifically, the bottom of the maturation bowl 101 is equipped with a heating wire. In this embodiment, after the heating wire is connected to the power supply, the heat generated raises the temperature of the maturation bowl 101, ensuring that the dough is maturated under optimal conditions.

[0030] Specifically, the top of the cover 201 has a water tank 209, which contains a water pump. The bottom of the cover 201 has an atomizing nozzle, which is connected to the water pump via a water pipe. In this embodiment, when the humidity inside the maturation basin 101 is low, the water pump draws water from the water tank 209 and sprays it onto the dough inside the maturation basin 101 and onto the dough through the atomizing nozzle, ensuring that the dough is maturated under optimal conditions.

[0031] Specifically, such as Figure 6As shown, the exhaust component 207 and the air intake component 208 consist of a ventilation pipe, an adjustable hood, a motor, and fan blades. The ventilation pipe passes through the cover 201, the motor is fixed inside the ventilation pipe by a bracket, and the fan blades are mounted on the output shaft of the motor. The top of the ventilation pipe has several through holes, and the adjustable hood is rotatably connected to the top of the ventilation pipe and also has several through holes. In this embodiment, the temperature and humidity inside the maturation basin 101 are controlled by the exhaust component 207 and the air intake component 208. Of course, to ensure that the air entering the maturation basin 101 remains clean, there should be filter paper between the ventilation pipe and the adjustable hood to filter particulate matter in the air and ensure that the dough is not contaminated by bacteria.

[0032] Specifically, such as Figure 4 As shown, the diameter of the pressure-bearing ring 302 is larger than that of the connecting ring 301. In this embodiment, by adopting the above technical solution, the bracket 300 has good stability and is not easily tilted.

[0033] Specifically, the outer edge of the maturation basin 101 is covered with insulation material. In this embodiment, the insulation material can isolate heat transfer, preventing both the heat inside the maturation basin 101 from radiating outwards and the external heat from radiating into the maturation basin 101, thus ensuring that the temperature inside the maturation basin 101 is at the optimal temperature for dough fermentation.

[0034] Specifically, such as Figure 4 As shown, the cover 201 has a handle 212 on its outer edge. In this embodiment, the handle 212 facilitates the opening of the cover 201 by the operator.

[0035] Specifically, the curing basin 101 is made of stainless steel. In this embodiment, the curing basin 101 made of stainless steel is not easily corroded, has a long service life, and is safe and hygienic.

[0036] Specifically, the bottom surface of the cover 201 has a humidity sensor and a temperature sensor. In this embodiment, the humidity sensor and temperature sensor collect humidity and temperature information inside the ripening basin 101, making it convenient for operators to view and adjust the humidity and temperature inside the ripening basin 101 in real time.

[0037] Specifically, the control panel 210 consists of an LCD screen, a control chip, a circuit board, and buttons. The LCD screen and buttons are electrically connected to the circuit board, and the control chip is embedded in the circuit board. The quartz heating tube 211 and the motor 205 are electrically connected to the circuit board. In this embodiment, the LCD screen, control chip, circuit board, buttons, and other components are existing technologies and corresponding mature products can be purchased from the market. It should be emphasized that the humidity sensor, temperature sensor, the motor in the exhaust component 207 and the intake component 208, the water pump in the water tank 209, and the heating wire at the bottom of the curing basin 101 are all connected to the circuit board via cables. The control chip can issue commands to the above components to control their operation. The control chip is not a single chip and is not an integrated solution. For example, the temperature and humidity sensing functions can use Nanochip NSHT30A, Shensiling CHT8315, and Zhongke Yinhexin GXHT30 series. The motor speed detection can use ADT7473, which is used for integrated circuit temperature monitoring and cooling fan speed control, and supports over-temperature protection and real-time speed adjustment.

[0038] 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.

Claims

1. A noodle cooking machine, characterized in that: The system includes a base (100), a top cover (200), and a support (300). The base (100) consists of a curing basin (101) and a discharge baffle (102). The curing basin (101) has a groove on one side, and the discharge baffle (102) is connected to the outside of the groove. The top cover (200) consists of a cover body (201), a bearing seat (202), a stirring shaft (203), a reducer (204), a motor (205), a motor support (206), an exhaust component (207), an air intake component (208), a control panel (210), and a quartz heating tube (211). The top of the cover body (201) has a bearing seat (202), and the stirring shaft (203) is installed inside the bearing seat (202). One end of the stirring shaft (203) is connected to the output shaft of the reducer (204), and the input of the reducer (204) is... The shaft is connected to the input shaft of the motor (205). The top of the cover (201) has a motor bracket (206). The motor (205) is mounted on the motor bracket (206). The reducer (204) is fixed to the top of the cover (201). The top of the cover (201) has an exhaust component (207), an air intake component (208), and a control panel (210). The bottom of the cover (201) has a quartz heating tube (211). The bracket (300) is composed of a connecting ring (301), a pressure ring (302), and a connecting rod (303). The connecting ring (301) is connected to the curing basin (101). The pressure ring (302) is in contact with the ground. There is a connecting rod (303) between the connecting ring (301) and the pressure ring (302). The cover (201) and the curing basin (101) are connected by a hinge.

2. The noodle cooking machine according to claim 1, characterized in that: The bottom of the curing basin (101) has heating wires.

3. The noodle cooking machine according to claim 1, characterized in that: The top of the cover (201) has a water tank (209), the water tank contains a water pump, and the bottom of the cover (201) has an atomizing nozzle, which is connected to the water pump via a water pipe.

4. The noodle cooking machine according to claim 1, characterized in that: The exhaust component (207) and the intake component (208) consist of a ventilation pipe, an adjusting hood, a motor, and fan blades. The ventilation pipe passes through the cover (201). The motor is fixed inside the ventilation pipe by a bracket. The fan blades are mounted on the output shaft of the motor. The top of the ventilation pipe has several through holes. The adjusting hood is rotatably connected to the top of the ventilation pipe. The adjusting hood also has several through holes.

5. A noodle cooking machine according to claim 1, characterized in that: The diameter of the pressure-bearing ring (302) is larger than that of the connecting ring (301).

6. A noodle cooking machine according to claim 1, characterized in that: The outer edge of the curing basin (101) is covered with thermal insulation material.

7. A noodle cooking machine according to claim 1, characterized in that: The cover (201) has a handle (212) on its outer edge.

8. A noodle cooking machine according to claim 1, characterized in that: The curing basin (101) is made of stainless steel.

9. A noodle cooking machine according to claim 1, characterized in that: The bottom surface of the cover (201) has a humidity sensor and a temperature sensor.

10. A noodle cooking machine according to claim 1, characterized in that: The control panel (210) consists of an LCD screen, a control chip, a circuit board, and buttons. The LCD screen and buttons are electrically connected to the circuit board. The control chip is embedded on the circuit board. The quartz heating tube (211) and the motor (205) are electrically connected to the circuit board.

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