Automatic steaming production line

Abstract

The invention discloses an automatic steaming production line comprising a closed chain type conveyer; the closed chain type conveyer comprises a closed conveying channel with openings on two ends and a conveying mechanism. An active chain wheel and a passive chain wheel of the conveying mechanism are respectively located on the openings on two ends of the closed conveying channel; the closed conveying channel is sequentially divided into a waking section, a steaming section and a cooling section via spacers; and exhaust channels are arranged on the cooling section. Moreover, a heating and humidifying device is arranged on the waking section. Moreover, the steaming section comprises a steam pipeline nozzle arranged in the closed conveying channel at the steaming section. Moreover, the cooling section is divided into a first cooling section and a second cooling section via a spacer; one of the exhaust channels is arranged in the middle of the first cooling section; and the other exhaust channel is arranged at the exit of the second cooling section. Moreover, the production line further comprises a disc arranging area and a disc discharging area respectively located on the openings on two ends of the closed conveying channel. Through the automatic steaming production line, steamed breads can be continuously and mechanically produced in large quantity.

Description

technical field [0001] The invention relates to a noodle steaming equipment, in particular to an automatic steaming production line. Background technique [0002] In the existing production of steamed bread, the proving and steaming process of steamed bread is discontinuous, which leads to the exposure time of the steamed bread base after proofing is too long. Moreover, the temperature shock effect is easy to occur when the steamed bread base comes out of the proofing box, which reduces the temperature of the steamed bread. quality. In addition, in the existing production of steamed bread, there are many processes that need to be completed manually, which not only employs a large number of people, but also has high labor intensity and poor working conditions. Moreover, it is difficult to ensure hygienic conditions in production, and there are food safety hazards, resulting in low output and work efficiency. . Contents of the invention [0003] The technical problem to be...

AI Technical Summary

Problems solved by technology

[0002] In the existing production of steamed bread, the proving and steaming process of steamed bread is discontinuous, which leads to the exposure time of the steamed bread base after proofing is too long. Moreover, the temperature shock effect is easy to occur when the steamed bread base comes out of the proofing box, which reduces the temperature of the steamed bread. quality

In addition, in the existing production of steamed bread, there are many processes that need to be completed manually, which not only employs a large number of people, but also has high labor intensity and poor working conditions. Moreover, it is difficult to ensure hygienic conditions in production, and there are food safety hazards, resulting in low output and work efficiency.

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