56 results about "Bakery equipment" patented technology

The invention relates to the technical field of baking equipment, in particular to a food baking equipment digital twinning driven model prediction control method, which comprises the following steps: constructing a structured variable based on equipment side operation information and food side initial information, the structured variable being used for representing a digital twinning operation state; selecting a food center temperature state, a food overall water content state and a boundary condition of a current period from the structured variables, and sequentially assembling into a state description vector; calculating a constraint tightening coefficient of the state description vector, and calculating a dynamic security constraint based on the constraint tightening coefficient; the target center temperature and the target water content level are introduced, the temperature deviation and the water content deviation of the current period are calculated, the temperature deviation, the water content deviation, the power constraint interval endpoint and the air supply constraint interval endpoint are combined, a control instruction is output through a control function, and the control instruction is written into an execution mechanism setting channel of the food baking equipment.

This invention discloses a food baking processing control system and method, belonging to the field of intelligent control technology for food processing. The system includes: acquiring the dielectric properties of materials and capturing the dynamic changes in the dielectric loss tangent; simultaneously using time-domain dielectric spectroscopy analysis to identify the phase transition stages of the materials in real time; constructing a dual-channel heat conduction model and dynamically identifying the regional temperature gradient of the baking equipment based on the phase transition stages; and calculating the microwave power adjustment and fan speed ratio adjustment of the baking equipment based on the regional temperature gradient of the baking equipment using a multi-parameter coupled control algorithm, and generating a composite control command set. This invention identifies the phase transition stages of materials in real time using time-domain dielectric spectroscopy analysis, and accurately analyzes the correlation between the relaxation time distribution and the phase transition characteristic spectrum using inverse Laplace transform and dynamic time warping algorithms, achieving dynamic capture of key phase transition nodes such as glass transition and starch gelatinization.

The utility model relates to the technical field of biscuit production, and discloses a slag removal device for biscuit production, which comprises a support frame, a connecting plate and a collecting component, a conveyor belt body is arranged in the support frame, a baking equipment body is arranged at the left end of the support frame, and the collecting component is arranged at the top of the support frame. The interior of the baking equipment body is fixedly connected with a connecting plate, the interior of the connecting plate is fixedly connected with a first optical shaft, the exterior of the first optical shaft is rotatably connected with a rotating block, the inner side of the rotating block is fixedly connected with a sieve plate, and the bottom of the sieve plate is fixedly connected with a fixing plate; and the sieve plate is driven to rotate outside the first optical shaft through the rotating block, so that the sieve plate is driven to vibrate. By vibrating the sieve plate, chips on the surfaces of biscuits fall into the tray through the chip falling holes of the sieve plate, so that the cleaning and collecting effects on the chips of the biscuits are achieved, the subsequent conveying efficiency is improved, and the taste of the biscuits is improved.

The utility model relates to the technical field of biscuit processing, and one embodiment of the disclosure provides biscuit baking equipment with a heat recovery function, the biscuit baking equipment comprises a baking oven, a heating coil is arranged in the baking oven, a heat regeneration cover is inserted into the upper end face of the baking oven, an insertion pipe is arranged at the upper end of the heat regeneration cover, a communicating pipe is inserted into the insertion pipe, and the communicating pipe is communicated with the heating coil. An inserting cover is arranged at the tail end of the communicating pipe, a locking strip is arranged on the inner side wall of the inserting cover, a pushing spring is arranged on the inner side wall of the locking strip, and the pushing spring is arranged on the inner side wall of the inserting cover. By means of the technical scheme, the problems that in the prior art, a large amount of hot steam and hot air can be generated in the baking process, heat is usually directly discharged to the outside, energy waste is caused, the production cost is increased, the temperature of a baking workshop can rise, the working environment of the workshop is affected, and the working environment is affected are solved. And even extra cooling equipment is needed to maintain a proper temperature, so that the energy consumption is further increased.

The utility model discloses baking equipment for tea processing, which comprises a baking oven, the bottom end of the baking oven is fixedly connected with a base, the periphery of the bottom end of the base is fixedly connected with supports, the outer side wall of the baking oven is provided with a control panel, and the upper side and the lower side of the control panel are provided with driving motors. A ventilation mechanism is fixedly mounted at the top end of the baking oven, a placing mechanism is arranged on the inner wall of the baking oven, a hinge is arranged on the outer side wall of the baking oven, and an oven door is fixedly connected to the outer side of the hinge. The pull box is taken out of the placing box through the handle, tea leaves are filled in the inner wall of the pull box, the driving motor is started to drive the driving shaft and the rotating shaft to rotate, the rotating shaft drives the placing box to rotate when rotating, the tea leaves in the pull box are turned over, and hot air in the placing box can circulate conveniently through the through hole. The tea leaves in the pull box are heated more uniformly, and the tea leaves can be prevented from leaking out of the through holes by utilizing the filter screen when the placing box is turned over, so that the optimal use effect is achieved.

The invention discloses efficient baking equipment for daylily food processing, and relates to the technical field of food processing, the efficient baking equipment adopts a bottom-to-top infiltration type hot air baking mode, hot air can only be output from hole grooves in a material bearing disc, and the hot air can only be discharged after penetrating through gaps of daylily stacks after being output; therefore, for the hemerocallis citrina baroni stacked together, the hot air utilization rate and the drying efficiency are high, meanwhile, the combined type material frames outside the air conveying pipe are arranged in a space staggered surrounding mode, the upper and lower adjacent combined type material frames are staggered mutually, and the drying efficiency is high. The problem that in the prior art, due to layer-by-layer stacking of material trays, the day lily is affected with damp for the second time is effectively solved, and the gravity sensing type air valve mechanism is arranged, and the height change of the inserting valve 5 is triggered through the weight change caused by moisture loss of the day lily on the material bearing tray 4; therefore, the air inflow of the valve is adaptively adjusted based on the water content of the daylily so as to ensure the uniformity of the baking degree of the daylily in the baking tank 1.

The present invention provides baking equipment for producing baked products, preferably edible products, wherein a plurality of openable and closable baking tray devices (1) are provided, wherein a continuous conveyor belt (4) is provided, wherein at least one fixed bus pair (10) following the continuous conveyor belt (4) is provided, the bus pair comprising two busbars (11, 12), wherein each baking tray (2, 3) is provided with a commonly moving electric heater (19), specifically a resistance heater, wherein each baking tray (2, 3) has two sliding contacts (20) for electrically connecting the moving baking tray device (1) to the fixed bus pair (10), wherein a three-phase AC power supply (14) having a first phase conductor (U), a second phase conductor (V) and a third phase conductor (W) is provided for supplying power to the electric heater (19), and wherein the bus pair (10) has at least three segments (13), wherein different phase conductor pairs of the three-phase AC power supply (14) are connected at the two busbars (11, 12).

The invention is suitable for the technical field of carbon baking, and provides carbon material baking equipment which comprises a body, the body is movably connected with a hollow rotating column, a driving assembly is arranged on the body, the driving assembly is movably connected with a plurality of auger blades, and rotating shafts of the auger blades are rotatably connected with the hollow rotating column; the heating assembly is communicated with the driving assembly, the driving assembly is communicated with the hollow rotary column, and the hollow rotary column is communicated with the heating assembly; the heating assembly sends high-temperature air into the hollow rotating column through the driving assembly to be used for baking the carbon materials and recycles low-temperature air in the hollow rotating column, the carbon materials in the storage box fall into the hollow rotating column, the driving assembly drives the hollow rotating column to rotate, then the carbon materials are turned over, the carbon materials are heated evenly, and meanwhile the carbon materials are heated evenly. The driving assembly drives the auger blades to rotate and convey the carbon materials, automatic discharging of the carbon materials is achieved, the carbon materials are turned over in the conveying process, and the carbon material baking device has the advantages of being high in baking efficiency, even in heating and capable of saving energy.

This invention belongs to the field of food processing technology, specifically a baking device with a rotating function. It includes a guiding component, a lifting component in the middle of the guiding component, and a drying container at the top of the lifting component. During tea processing, tea leaves are placed inside the drying container. Blowing components are symmetrically arranged on both sides of the outer surface of the drying container. The guiding component includes a guiding slide rail. In use, the device can directly blow air over a large area on the outer surface of the through-tube shell through the side blowing components, expelling the moisture generated during drying inside the through-tube shell and maintaining its dryness. Alternatively, air can be directly inserted into the through-tube shell through the connecting end to blow air, which can both blow away tea leaves that have adhered to the inner wall of the through-tube shell after drying and disperse tea leaves that have accumulated inside, accelerating the drying process.

The invention relates to the field of peanut production, in particular to peanut rotary baking equipment which comprises a baking cavity, a first mounting side plate arranged on the right side of the baking cavity, a feeding hopper mounted on the right side of the first mounting side plate, a heating pipe mounted in the baking cavity, a motor mounted on the right side of the first mounting side plate, and a baking machine rotationally mounted in the baking cavity. The baking machine is connected with a motor output shaft; the exhaust port is formed in the top of the baking cavity. The baking machine is driven by the motor to rotate at a constant speed, an efficient rolling runner is formed in cooperation with an internally-arranged cambered surface structure, uniform heating of a heating pipe and auxiliary temperature balance of an air inlet are combined, peanuts are heated sufficiently and consistently, and the half-cooked or burnt phenomenon is remarkably reduced; in combination with assistance of a cambered surface structure, mechanical damage to peanuts is greatly reduced, cleanliness of the interior of the baking cavity is guaranteed, and discharging efficiency and product integrity are improved.

The utility model relates to the technical field of biscuit baking, in particular to continuous biscuit baking equipment which comprises a baking oven main body, a motor and a bottom plate, the motor is fixedly installed on one side of the baking oven main body, the bottom plate is arranged in one end of the baking oven main body, and a conveying assembly used for conveying biscuits is arranged in the baking oven main body. The motor is used for driving the conveying assembly to operate. A lifting assembly for transferring biscuits is arranged on the side face of the bottom plate. The double-layer transportation design is adopted, the structure is compact, biscuits can be baked for a long time under the condition that the occupied area of equipment is not increased, baking is completed in the transportation process, baking of the next batch of biscuits can be conducted without waiting, and the baking efficiency is improved. The mold can be automatically transferred up and down through the internal lifting assembly, so that the problem of low efficiency caused by waiting is solved, the spring door body can be automatically closed after feeding and discharging, hot air is prevented from flowing out, and the baking effect is ensured.

The utility model relates to coffee baking equipment technical field provides a small -size light weight coffee baking machine, including fuselage, silver skin storage subassembly and set up in the baking assembly, heat -preserving and heat -insulating component, fan assembly in fuselage, silver skin storage subassembly includes silver skin box cover and silver skin storage box, silver skin box cover detachable installation is in silver skin storage box, the middle opening of silver skin storage box, and the opening around of silver skin storage box is protruding upwards, baking assembly includes baking inner bag, the top of baking inner bag is open, the sidewall below of baking inner bag has the multiple spinning pressure opening of circumferential arrangement, heat -preserving and heat -insulating component includes heat -preserving and heat -insulating cover and heating plate, heat -preserving and heat -insulating cover adopts the bucket type structure of inverted buckle, and the top middle opening of heat -preserving and heat -insulating cover, the baking inner bag is inserted in the opening of heat -preserving and heat -insulating cover, and the multiple spinning pressure opening is located in heat -preserving and heat -insulating cover. The utility model realizes the small -size light weight of whole machine, simple structure, is convenient for installation, and simple to use, easy to clean maintenance.

The invention relates to the field of food processing, and particularly discloses a preparation method for producing soluble coffee by taking herbal coffee beans as raw materials, which comprises the following steps: pretreating the raw materials; baking: putting the pretreated raw materials into baking equipment, and collecting a baking volatile gas phase in the process; crushing and tempering; collecting released volatile gas in the extraction process; concentrating: inputting an extracting solution obtained in the extraction step into a triple-effect evaporator; drying the concentrated solution to obtain soluble coffee powder; and combining and introducing into an aroma recovery subsystem, and sequentially performing condensation, absorption and vacuum concentration to obtain a spice concentrated solution. The technical scheme that volatile gas phases are synchronously collected and treated in the three procedures of baking, extraction and concentration is adopted, aroma substances released in the preparation process are captured and enriched into the spice concentrated solution, and the effects of reducing dissipation loss of volatile aroma components in the whole preparation process and achieving closed-loop utilization of the aroma substances are achieved.

The invention concerns a method to roast coffee beans in a roasting system (10), said system comprising: —a roasting apparatus (2), and —a smoke treating unit (3) configured to treat the smoke produced by the roasting apparatus, said smoke treating unit comprising at least one filtering device (221, 222, 223) configured for filtering particulate matters or VOCs, said filtering device being able to retain a pre-determined maximal amount of particulate matters or VOCs, wherein at each roasting operation implemented in the roasting apparatus, the method comprises the steps of: —obtaining the quantity of beans and the level of roasting applied to the beans, —determining the amount of or VOCs retained in the filtering device, —determining the global amount of particular matters or VOCs retained in the filtering device during all the roasting operations implemented since the last cleaning operation of the filtering device, —estimating the number of roasting operations still able to be implemented before said global amount is equal to the pre-determined maximal amount of particulate matters or VOCs able to be retained by the filtering device.

The invention provides a vehicle-mounted intelligent baking system and a control method thereof, and relates to the technical field of vehicle-mounted electrical appliances, the system realizes high intelligence and efficient energy utilization in the baking process, firstly, a user instruction can be received through a man-machine interaction layer, baking state information can be fed back in real time, and the operation convenience and transparency are improved; secondly, a user instruction, a vehicle running state and a power battery state are comprehensively considered through an intelligent control layer, an optimal energy supply strategy and baking parameters are dynamically formulated, waste heat of a vehicle power system is fully utilized for cooperative heating in the preheating stage, and the temperature and duration are adjusted in real time according to a food state sensing result in the baking stage; in the cooling stage, a cabin air conditioner cold air introduction mode or a natural ventilation mode is flexibly selected according to actual requirements; and the baking execution layer accurately executes various control instructions by means of an energy management unit, a heat management cooperation unit and baking equipment, and ensures that the whole baking process is safe, energy-saving and efficient.

The invention concerns a method of roasting coffee beans with a roasting apparatus (X), said roasting apparatus comprising a control system (80) configured to control the heating device (2) and to reproduce roasting recipes, said control implementing a feedback loop regulation based on the temperature Treg measured by the at least one temperature probe (5), wherein, before roasting coffee beans by reproducing coffee beans roasting recipes defined with one specific master roasting apparatus (M), the feedback loop regulation is adjusted, said operation of adjustment comprising the step applying pre-determined correction KC to the feedback loop regulation.

The utility model relates to the technical field of mooncake making related devices, and discloses mooncake baking equipment which comprises a baking box, a vertical plate is arranged in the baking box, round storage plates are arranged on the vertical plate at equal intervals, a heating mechanism is arranged on the outer side face of each storage plate, and each heating mechanism comprises a heating rod. The multiple heating rods are vertically fixed to the arc-shaped racks at equal intervals, the two arc-shaped racks are horizontally arranged in parallel up and down, the two arc-shaped racks are externally engaged with the first gear and the second gear correspondingly, and a driving mechanism for driving the first gear and the second gear to rotate reversely is further arranged in the oven. The mooncake baking device has the advantages that the heating rods are close to mooncakes, the heat utilization rate is high, and mooncake baking efficiency is further improved.

The utility model relates to the technical field of quartz sand baking equipment, in particular to a roasting device for quartz sand production, which comprises a roasting horizontal tank, a heating component which is arranged along the axis of the roasting horizontal tank and is independent of the roasting horizontal tank and sleeved with the roasting horizontal tank, a feed port is arranged on the upper portion of a tank body at one end of the roasting horizontal tank, and a feed hopper is arranged at the feed port. A filter sieve is arranged in the feeding hopper, a discharging port is formed in the bottom of a tank body at the other end of the horizontal roasting tank, a sliding slope is arranged on the bottom wall of the tank body of the horizontal roasting tank in a downward inclined mode in the direction from the feeding port to the discharging port, a high-pressure air inlet assembly is arranged on one side of the top end of the sliding slope, and high-pressure inert gas enters the horizontal roasting tank, so that quartz sand is effectively blown and turned over. The quartz sand is uniformly heated and treated in the roasting process, and the surface of each quartz sand can be in full contact with high-temperature airflow, so that the roasting efficiency and effect are improved. And meanwhile, the liquid quartz sand is effectively guided to flow from the feed port to the discharge port, the quartz sand is prevented from being retained or accumulated in the tank body, and the effects of uniform heating and good rolling are achieved.

The present invention relates to the technical field of baking equipment and discloses a method and system for intelligent temperature control of baking equipment. The method comprises: real-time acquisition of dough parameters, internal state parameters, and environmental parameters in the baking equipment with timestamps, and synchronously calling regional characteristic parameters and historical data of the baking equipment to form a multi-dimensional original data set including time-modal tags. The present invention accurately captures the actual state changes of dough in different regional environments, providing a detailed basis for the subsequent formulation of temperature control strategies. The generated dynamic control parameter set can accurately adjust the baking temperature according to the real-time regional environment, so that the baking equipment can achieve precise temperature control of the baking process in different regions, ensuring that the dough is heated evenly and consistently, and ultimately significantly improving the quality stability of the baked products, ensuring that baked products can achieve ideal baking effects under different regional climatic conditions, and improving the baking yield rate. The system is suitable for chain bakery workshops.

1. The name of the design product: graphical user interface for baking program setting of electronic equipment. 2. The use of the design product: an electronic device. 3. The design points of the design product: in the front view. 4. The picture or photo that best indicates the design points: front view. 5. The design claimed contains color. 6. The use of the graphical user interface: the graphical user interface is used to create, edit and set the graphical operation interface of the baking process (such as temperature, time, steps, etc.) for the user. 7. The human-computer interaction mode of the graphical user interface: the front view is a program editing interface, and the user realizes editing and parameter setting of the baking program of the baking equipment by touching the program editing area, parameter selection area and confirmation button in the interface.

The invention discloses carbon material baking equipment which comprises a box body, a spiral stirring mechanism, a heating mechanism, a base and a monitoring device, a heat preservation layer is arranged on the outer wall of the box body, a heat conduction layer is arranged on the inner wall of the box body, the spiral stirring mechanism, the heating mechanism and the monitoring device are installed in the box body, and the bottom of the box body is installed on the base. A feeding preheating bin and a stirring drying bin are arranged in an inner cavity of the box body from left to right, and the monitoring mechanism is installed on the box body and used for controlling the stirring rotating speed, heating and feeding and discharging efficiency of the spiral stirring mechanism and detecting the humidity and air pressure in the box body. The discharging speed can be controlled through the star-shaped discharging valve, stirring and preheating are conducted in the feeding preheating bin, the drying efficiency is improved, materials are prevented from being stacked at the tail of the main spiral stirring rod, meanwhile, heating is conducted from the interior of the materials through hot air flow, evaporated water vapor is taken away, and therefore the drying efficiency is improved.

The invention discloses an intelligent coffee bean baking method controlled along with a curve, and relates to the technical field of intelligent coffee bean baking, and the method comprises the steps: carrying out the analysis and screening of coffee bean baking data, and determining the optimal temperature curve of different baking methods; performing curve analysis processing on the optimal temperature curves of different baking methods, and determining curve temperature change points and coffee bean initial heating duration; performing parameter setting of a first baking process on the coffee bean baking equipment according to the initial heating duration of the coffee beans; performing parameter setting of a second baking process on the coffee bean baking equipment according to the curve temperature change point; according to the method, the curve temperature change point of the coffee beans in the baking process is determined by performing data analysis on all the coffee bean baking data, and then parameter setting is performed on the coffee bean baking equipment according to the curve temperature change point, so that the coffee beans have proper temperature in the baking process, and the flavor of the coffee beans can be fully exerted; and the baking quality of the coffee beans is ensured.

The invention relates to a method of roasting coffee beans in a roasting system, said system comprising: - a roasting apparatus (1), and - a fume treatment unit (2) configured to treat fumes produced by the roasting apparatus, said fume treatment unit comprising at least one electrostatic precipitator (222) comprising at least one compartment comprising ionizing wires, a collection electrode and a repulsion electrode, and said compartment being supplied with electric power so as to apply a high voltage V to the ionizing wires, wherein during each roasting operation implemented in the roasting apparatus, the method comprises the steps of: - monitoring the voltage V at the ionizing wires and / or at the electrodes during the course of the roasting operation, - displaying a cleaning alert if, during a period of the roasting operation, the monitored voltage becomes lower than a predetermined voltage threshold V0, and - wherein said period during which the monitored voltage V is lower than said lower voltage threshold V0 is higher than a predetermined time threshold At.

This utility model discloses a baking device for producing tiger nut biscuits, including a baking chamber. A first turntable is rotatably mounted on the inner wall of the top of the baking chamber, and a motor is fixedly mounted on the top of the baking chamber. A drive shaft is fixedly mounted on the output end of the motor. In this device, through the arrangement of the first turntable, motor, second turntable, connecting rod, mounting frame, connecting shaft, placement rack, placement drawer, circular rack and gear, etc., when the baking lamp is turned on to bake the tiger nut biscuits, the mounting frame can carry the tiger nut biscuits to revolve around the second turntable while rotating on its own axis. This allows the tiger nut biscuits to receive heat from the baking lamp evenly, effectively avoiding the problem of local burning or undercooking, thus significantly improving the baking quality of the tiger nut biscuits. At the same time, the rotation of the biscuits can accelerate the heat transfer speed, which can greatly shorten the baking time compared with the traditional static baking method, thereby improving the baking efficiency of this device.

A method includes receiving a first notification that a process chamber of a baking apparatus entered an idle state, determining that a low-flow-rate (LFR) mode can be started, and providing an incoming gas to the process chamber. The incoming gas includes a first portion of a supply gas. The method further includes setting a flow rate of the incoming gas to an idle incoming flow rate, receiving a second notification that the process chamber entered an active state, determining that a high-flow-rate (HFR) mode can be started, and setting the flow rate of the incoming gas to a process incoming flow rate. The process incoming flow rate is greater than the idle incoming flow rate.

The invention relates to a heating control method of baking equipment and the baking equipment. The heating control method of the baking equipment comprises the following steps: in a temperature maintaining stage, when the real-time temperature of a baking cavity is continuously reduced to a first preset temperature, firstly, the thermal inertia of temperature reduction is restrained through a relatively high first preset power, so that the lowest temperature value after the temperature reduction is ended does not deviate from a target control temperature too much; and when it is detected that the real-time temperature is smaller than the first preset temperature and the change rate of the real-time temperature reaches the preset rate value, the thermal inertia of temperature rising is restrained through the reduced second preset power, so that the highest temperature value of the impulse temperature is not too high, and therefore the maximum temperature value of the impulse temperature is not too high. The actual temperature control temperature in the temperature maintaining stage obtained based on the peak and valley temperature values after temperature control is closer to the target temperature control temperature, so that the cooking speed is guaranteed, meanwhile, the influence of thermal inertia on the temperature in the baking cavity is reduced, the temperature amplitude change of the temperature in the baking cavity is reduced, the temperature control accuracy is improved, and the cooking effect is guaranteed.

A method includes receiving a first notification that a process chamber of a baking apparatus entered an idle state, determining that a low-flow-rate (LFR) mode can be started, and providing an incoming gas to the process chamber. The incoming gas includes a first portion of a supply gas. The method further includes setting a flow rate of the incoming gas to an idle incoming flow rate, receiving a second notification that the process chamber entered an active state, determining that a high-flow-rate (HFR) mode can be started, and setting the flow rate of the incoming gas to a process incoming flow rate. The process incoming flow rate is greater than the idle incoming flow rate.