A dust-free self-unloading kneading equipment for bread making

Abstract

The invention provides a dust-free self-unloading dough mixing equipment for making bread, which includes a dough mixing box, a feeding box and a water adding box, the feeding box is arranged on one side of the dough mixing box, and the water adding box is arranged on and On the other side of the noodle box, the bottoms of the kneading noodle box, the feeding box and the water adding tank are all welded with brackets, the bottom of the feeding box is welded with a funnel, the bottom of the funnel is welded with a straw, and the top of the water adding box A tuyere and a water pipe are welded, the water pipe is set on one side of the tuyere, a connector is installed on one side of the water tank, and a capacity mark is engraved on the connector, and a temperature sensor is installed on the top of the water tank through bolts , the top of the kneading box is equipped with a two-way motor and a centrifugal fan through bolts, the centrifugal fan is arranged on one side of the two-way motor, and an air duct is welded on one side of the centrifugal fan. The self-unloading dough kneading equipment has a reasonable design and is suitable for dust-free automatic dough kneading during bread making.

Description

technical field [0001] The invention relates to the field of bread making equipment, in particular to a dust-free self-unloading dough kneading equipment for making bread. Background technique [0002] Bread is made of grain crops such as rye and wheat as basic raw materials. It is first ground into powder, then added with water, salt, yeast, etc. to make dough blanks, and then heated by baking, roasting, steaming, frying, etc. Generally, bread is made of white flour, which is soft and delicate in texture, easy to digest and absorb, and has very low dietary fiber content. People with rich nutritional knowledge know that whole wheat bread is more beneficial to health because it is rich in cellulose, which can help the body clean up intestinal waste, delay digestion and absorption, and help prevent obesity. Therefore, it has become a favorite of the majority of people For food, for bread manufacturers and bakeries, the more complicated production step is dough kneading. The t...

AI Technical Summary

Problems solved by technology

People with rich nutritional knowledge know that whole wheat bread is more beneficial to health because it is rich in cellulose, which can help the body clean up intestinal waste, delay digestion and absorption, and help prevent obesity. Therefore, it has become a favorite of the majority of people For food, for bread manufacturers and bakeries, the more complicated production step is dough kneading. The traditional kneading method is to knead dough by manpower for a long time, so it needs to consume a lot of manpower, and the production efficiency is low. It is conducive to the production of large-scale bread, so many companies use dough mixing equipment for dough mixing. At present, for dough mixing equipment on the market, it has the advantages of simple operation, large amount of dough in a single batch, high work efficiency, and continuous work. It is easy to clean and disinfect, can effectively guarantee the safety requirements of food hygiene, and can meet the processing needs of many bread making companies for bread making and dough. However, for most dough mixing equipment, on the one hand, It cannot effectively avoid adding flour and stirring the flour into the air, thereby polluting the air. Because the flour is easy to explode, it will endanger the safety of the surrounding area and the health of personnel. It needs to be processed with ventilation and dust removal equipment, thereby increasing Equipment investment increases economic expenditure. On the other hand, it does not have the function of self-unloading. When the dough is reconciled, it needs to be unloaded manually or continue to unload. It cannot be unloaded automatically, and it needs personnel or other equipment to unload. Increase the input of manpower and material resources and reduce work efficiency. On the other hand, it is not conducive to the function of heat preservation. Because the temperature of water in the process of kneading dough will directly affect the softness of dough. Too cold water temperature will make the dough too hard, which is not conducive to When mixing dough, the water temperature is too high, making the dough too viscous and easy to stick to the equipment, so it is not conducive to the dough kneading operation

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