Intelligent automatic cream processing equipment

Abstract

The invention discloses intelligent automatic cream processing equipment which comprises a machine body, a feeding channel used for conveying eggs, a conveying device matched with the feeding channel,a shell breaking device matched with the conveying device, a material guiding device used for separating yolk from egg white, a driving part used for driving the shell breaking device, a cream machine and a control box. The shell breaking device comprises a rotating shaft connected with the driving part, a cam arranged on the rotating shaft, a positioning part arranged in the machine body, a shell breaking part matched with the positioning part and a plurality of limiting parts matched with the shell breaking part; egg white and egg yolk in eggs can be well separated and collected, meanwhile,egg white can be directly guided into a cream barrel to be processed, the situation that the ground or an operation table is contaminated due to egg white loss in the transferring process is avoided,and the time for separating the egg yolk and the egg yolk is saved so that other work can be conducted. The egg shells can be collected in a centralized mode, excessive pollution to the interior of the machine body is avoided, and cleaning is convenient.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an intelligent automatic butter processing equipment. Background technique [0002] Pastry chefs often need to separate egg yolks and egg whites when making pastries. For example, when making cream, only egg whites are needed but not egg yolks; when making egg embryos, only egg yolks are needed but not egg whites; A large amount of fresh egg whites and egg yolks are often needed to make pastries, and the main component of egg whites and egg yolks is protein, which is easy to deteriorate; in order to ensure the quality of pastries, the baking room often uses fresh eggs to separate egg whites and egg yolks when needed; but artificial separation Egg whites and yolks are slow to work and often break the yolks during separation, allowing the yolks to mix with the whites. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, t...

AI Technical Summary

Problems solved by technology

[0002] Pastry chefs often need to separate egg yolks and egg whites when making pastries. For example, when making cream, only egg whites are needed but not egg yolks; when making egg embryos, only egg yolks are needed but not egg whites; A large amount of fresh egg whites and egg yolks are often needed to make pastries, and the main component of egg whites and egg yolks is protein, which is easy to deteriorate; in order to ensure the quality of pastries, the baking room often uses fresh eggs to separate egg whites and egg yolks when needed; but artificial separation Egg whites and yolks are slow and often break the yolks during separation, allowing the yolks to mix with the whites

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