Bun production process

A production process and bread technology, applied in the field of small bread, can solve the problems of low output and low work efficiency, and achieve the effects of high degree of automation, improved quality and reduced defective rate

Active Publication Date: 2021-04-13
阜阳市家居乐食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the deficiencies of the prior art. By setting the bread packing work to cooperate with the bread loading work, a batch of bread is automatically output in rows during the transmission process, and the vertical direction can be automatically carried out successively after the output work. After the stacking is completed, the bread stacking below is driven to automatically open the bag for packaging. The entire production line has a high degree of automation and continuous output, which solves the problem of manually stacking the bread in the bag when the old bread is packaged. The technical problems of low work efficiency and low output after putting in sequentially

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Such as figure 1 Shown, a kind of small bread production technique comprises:

[0058] Step 1, the bread is loaded, and the bread group 10 is manually placed on the tray 123 of the carrying assembly 12, and the carrying assembly 12 is automatically transported backward under the action of the first transmission assembly 11;

[0059] Step 2, positioning the bread. During the transmission of the bread in the carrying assembly 12, the pull rod b2216 acts on the pull rod a2215, and pulls the pull rod a2215 to move synchronously with the first transmission rack 2213. During the movement, the first transmission rack 2213 drives the second A transmission gear 2212 rotates. During the rotation, the transmission part 2211 is automatically driven. During the transmission process of the concentration part 222, the control column b2222 is limited by the guide rail b2224. After closing, it will be opened automatically. After the rectangular plate 2223 is fully opened, the telescopi...

Embodiment 2

[0076] Such as figure 2 As shown, a dryer for small bread production with good drying effect, including:

[0077] A transmission mechanism 1, the transmission mechanism 1 comprising a first transmission assembly 11 and several groups of bearing assemblies 12 equidistantly arranged on the first transmission assembly 11;

[0078] Drying mechanism 2, the drying mechanism 2 includes a drying box 21 sleeved outside the transmission mechanism 1, a positioning assembly 22 arranged at the input end of the drying box 21, and a positioning assembly 22 arranged in the drying box 21 And the first sub-assembly 23 for lateral sub-assembly, two sets of clamping assemblies 24 symmetrically arranged on both sides of the sub-assembly, and the clamping assembly 24 arranged outside the drying box 21 and cooperating with the clamping assembly 24 The second sub-assembly 25 for longitudinal sub-division work;

[0079] Injection mechanism 3, which is arranged outside the drying box 21 and arranged...

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Abstract

The invention relates to a bun production process. The bun production process comprises the following steps of: step 1, loading buns; step 2, positioning the buns; step 3, drying the buns; step 4, separating the buns independently; step 5, injecting sauce into the buns; step 6, stacking the buns; and step 7, packaging the buns. The bun production process solves the technical problems that when old buns are packaged, the buns needs to be manually stacked in bags, and the bags are sequentially placed and then packaged, so that the working efficiency is low and the yield is low.

Description

technical field [0001] The invention relates to the field of small bread technology, in particular to a small bread production process. Background technique [0002] Bread drying is an indispensable part of the bread processing process. The quality of drying directly affects the taste of bread, and the quality assurance must be guaranteed through the dryer. The performance of the bread dryer affects the quality of bread. Ordinary The structure of the traditional bread dryer is more complicated, which makes the assembly or disassembly more troublesome, time-consuming and labor-intensive, and leads to the low efficiency of the dryer. The drying method of the ordinary dryer is relatively simple, which affects the drying efficiency. The amount of bread to be dried temporarily is small, which makes the work efficiency low, and ordinary dryers are fixed in a certain place, which does not meet the requirements of modern enterprises for machine flexibility. [0003] The patent docu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B1/42A21B3/07A21C15/00A21B7/00B65G57/03B65B43/30
CPCA21B1/42A21B3/07A21C15/007A21B7/00B65G57/03B65B43/30
Inventor 陈随奈
Owner 阜阳市家居乐食品有限公司
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