Front-end air distribution device of discharging valve of ice cream machine

Abstract

The invention provides a front-end air distribution device of a discharging valve of an ice cream machine. The front-end air distribution device of the discharging valve of the ice cream machine comprises a puffing rod assembly, an air one-way valve, an air inlet pipe and an air pipe quick-change connector, wherein the puffing rod assembly is installed in a material groove, the bottom end of the puffing rod assembly extends into a refrigerating cylinder, the refrigerating cylinder is fixedly installed on the bottom of the material groove, the refrigerating cylinder communicates with the material groove, the discharging valve is arranged on one side of the refrigerating cylinder, and the discharging valve is connected with the refrigerating cylinder; an air outlet end of the air one-way valve is connected with the discharging valve; one end of the air inlet pipe is connected with an air inlet end of the air one-way valve; and one end of the air pipe quick-change connector is connected with the other end of the air inlet pipe. The provided front-end air distribution device of the discharging valve of the ice cream machine has the advantages that puffing is fully conducted, productionis simple, use is convenient, and the production cost is greatly reduced.

Description

Technical field [0001] The invention relates to the technical field of ice cream machines, and in particular to an air distribution device for a discharge valve of an ice cream machine. Background technique [0002] At present, in order to obtain a comfortable taste of ice cream, most ice cream machines use gear pumps, syringe pumps, peristaltic pumps, etc. to inject air into the freezing cylinder to promote the expansion rate of ice cream products, and to improve the comfortable taste of ice cream. This method has the following shortcomings: complex structure: adding a pump in the trough also increases the cost of the machine; complex process: installing the pump body and connecting pipe before starting up; inconvenient use: in order to ensure food safety, frequent disassembly and cleaning, Non-pasteurized models must be disassembled and cleaned every day. [0003] The traditional ice cream machine also uses the puffing pump to mix the slurry and part of the air into the freezing...

AI Technical Summary

Problems solved by technology

[0002] At present, in order to obtain a comfortable taste of ice cream, most ice cream machines use gear pumps, injection pumps, peristaltic pumps, etc. to inject material into the freezing cylinder to promote the expansion rate of ice cream products, and to improve the comfortable taste of ice cream. However, This method has the following disadvantages: complex structure: adding a pump in the trough also increases the cost of the machine; complex process: install the pump body and connecting pipes before starting the machine; inconvenient use: in order to ensure food safety, it is often disassembled and cleaned, Non-pasteurized models need to be disassembled and cleaned every day

[0003] The traditional ice cream machine also mixes the slurry and part of the air into the freezing cylinder through the puffing pump. During the process of sucking the material into the freezing cylinder, the liquid level in the trough will change with time, and the air inlet is adjusted. In this way, the inconsistency of the suction pressure at the time of high liquid level and low liquid level will lead to the inconsistency of the gas distribution, so that the puffing rate of the ice cream product will be inconsistent. Because the suction is relatively low and the material level is small, the gas distribution is less, and the puffing is not enough at this time, and the ice cream is hard; on the contrary, the low material level has a strong suction, and when the gas distribution port remains unchanged, the inhaled gas is relatively more prone to lack. Material freezing cylinder, because this kind of air distribution is to suck a certain volume of air from the bypass port into the evaporation cylinder (closed container) to stir and freeze to make delicious ice cream, because the negative pressure generated when the suction pipe sucks the material In this process, the liquid level of the trough is changing every moment; therefore, under the condition of a certain suction port, the air intake at every moment is affected by the pressure difference between the liquid level of the trough, and the configuration The air volume is also unstable, strictly speaking, it is impossible to get ice cream with consistent quality (the same is true for injection puffing pumps)

In addition, there are also electromagnetic pumps that supply air from the feed direction, and are often discharged from the feed port (also affecting the feed and causing the cylinder to freeze), which cannot achieve effective puffing effects

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