Hidden circulating water cooling structure of pastry extrusion equipment

Abstract

The invention discloses a hidden circulating water cooling structure of pastry extrusion equipment, and relates to the technical field of pastry production equipment, the hidden circulating water cooling structure comprises a mounting plate, a supporting plate is fixedly connected to the top of the mounting plate, a top plate is connected to the top of the supporting plate, a pushing mechanism ismounted on the top plate, a storage cylinder is arranged at the bottom of the pushing mechanism, and a lower pressing rod welded on the plate wall of the mounting plate is arranged on the front surface of the supporting plate. The structure is simple and novel, water flow in the storage barrel is pushed while cream cakes are extruded, the water flow pressure is increased, the circulation speed isincreased, cooling of the barrel wall is accelerated, the cooling temperature is uniform, the storage effect is improved, the cream using effect is guaranteed, an extrusion head is convenient and rapid to replace, mounting steps are simple, connection is stable, and practicability is high. The pastry making efficiency is improved, and the pastry maker is suitable for popularization.

Description

technical field [0001] The invention relates to the technical field of pastry production equipment, in particular to a hidden circulating water cooling structure of pastry extrusion equipment. Background technique [0002] Pastry is a food made from one or more of cereals, beans, potatoes, oil, sugar, eggs, etc., with or without adding other raw materials, through modulation, molding, and cooking. And food with cream, protein, cocoa, jam, etc. added to the surface of the product or inside after cooking before or after cooking. Cream pastry has a silky taste and is loved by the majority of people. The operation of the pastry extruder speeds up the production efficiency of pastry, but because cream is relatively easy to melt, the limitations in production are more than those of other pastries. Cream should be processed at low temperature. It is easy to form when it is stored in a suitable environment. The patent "CN204292088 U" proposes "a controllable automatic cream extrusi...

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Problems solved by technology

[0003] The invention proposes a hidden circulating water cooling structure for pastry extrusion equipment, which solves the problem that the existing cream extruder cannot be cooled during storage, causing the cream to not form and affecting the production of cream, and the extrusion head is fixed and cannot be disassembled. Installation and replacement make cleaning more difficult, and there are dead angles in cleaning, resulting in hidden hygiene problems

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