JPH0714313B2 - Food baking machine - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baking machine for baking foods such as takoyaki, which is mainly composed of wheat flour.

[0002]

2. Description of the Related Art Conventionally, as this type of food baking machine, a rice cracker baking machine, a steamed bun cooking machine, and a castella baking machine have been known. In these food baking machines, the upper and lower baking molds that can be freely opened and closed on the endless transfer path are transferred, and the dough supplied in the baking mold is heated and baked in the oven provided in the middle of the transfer path. The baking mold is opened to take out the baked product.

On the other hand, a baked food product such as takoyaki, which uses a liquid dough having a fluidity, prepared by mixing various kinds of different specific gravity such as wheat flour, vegetables, and tempura and kneading with water, soup stock, etc., has a lower mold with an open upper part. At present, it is burned by hand and not mechanized.

[0004]

By the way, it is possible to employ a food baking machine such as a rice cracker baking machine, which is composed of open and closed open baking molds, for takoyaki, but the opening and closing mechanism of the baking mold and the reversing mechanism are complicated. Since the whole structure is complicated and expensive, and the depth of the baking mold recess becomes large, there is a problem in releasing the baked food product from the mold.

The present invention has been made in view of the above-mentioned circumstances, and its object is to obtain an economical product that is particularly suitable for foods having a substantially spherical shape such as takoyaki and has a simple structure. The present invention provides a food baking machine.

[0006]

In order to achieve the above object, the present invention takes the following technical means. That is, according to the present invention, the end portions of a pair of linear portions arranged in parallel are curved portions.
Supporting the in Rutotomoni baking die is formed in a loop shape with interconnected
Guide rail to hold and along this guide rail
Transfer means for circulating and moving the baking mold, a heating furnace for heating and baking the liquid dough injected into the baking mold along with the baking mold during the transfer of the baking mold, and a heating oven for heating the baking dough, and oil is applied to the baking mold before the dough is supplied. It is characterized by comprising an automatic oiling device and an automatic dough feeding device for pouring a fixed amount of liquid dough into a preheated baking mold recess.

[0007]

According to the present invention, the food baking recesses 7 of baked type 3 in the transport of oil smeared with the preheated and cleaned, the dough liquid is quantified injected by an automatic dough feeder 11 The baking mold 3 and the dough injected into the baking mold 3 are transferred while being heated from above and below in the tunnel oven 5 by upper heat and lower heat, and are discharged from the tunnel oven 5 and then baked from the baking mold 3. baked foods such as takoyaki, which is is Ri issued taken. Baked type 3 baked goods is taken out above, after being cleaned with oil by again automatic oiling device 9 is applied on the food baking recesses 7, liquid fabric by an automatic dough feeder 11 recess 7 Then, the baking mold 3 is sequentially circulated and transferred into the tunnel oven 5, and the baking process is continuously performed.

[0008]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows an overall plan view of a takoyaki firing machine, which comprises an endless baking die transfer path 2 formed in a loop shape in a main body frame 1 in plan view, and a baking transfer circulating on the transfer path 2. The mold 3, the baking mold transfer means 4, the tunnel oven 5 arranged in the middle of the transfer path 2, the baking mold cleaning rotary brush 6, and the oil supply for dropping the oil into the food baking recess 7 of the baking mold 3. Tank 8, an automatic oiling device 9 for applying oil to the inner surface of the recess 7, and a liquid material (raw material) having fluidity in the recess 7
It is composed of an automatic dough feeding device 11 for quantitatively injecting 10.

The main body frame 1 is composed of an outer frame 12 framed in the shape of a flat rectangular parallelepiped and an inner frame 13 provided inside, and an endless transfer path 2 is formed in the inner and outer frames 12, 13. Loop-shaped inner and outer guide rails 14 and 15 are provided .
15 is a pair of straight lines arranged in parallel as shown in FIG.
The ends of each part are connected to each other at the curved part to form a loop
Has been done.

The baking mold 3 is, as shown in FIGS.
The baking die main body 16 includes a support frame 17 that supports the main body 16 in a reversible manner, and inner and outer support legs 18 and 19,
At the lower end of each of the support legs 18 and 19, support rollers 20 and 21 rolling on the inner and outer guide rails 14 and 15 and guide rollers 22 guided to the inner surfaces of the inner and outer guide rails 14 and 15 facing each other. 23 are rotatably mounted respectively. The baking mold body 16 is provided with a large number of the above-mentioned baking recesses 7 having a substantially U-shape that is open upward, and the upper portions of both outer surfaces of the front end in the transfer direction can be inverted 180 degrees via the horizontal shaft 24. It is pivotally attached to the support frame 17.

The recess 7 is, as shown in FIG.
The bottom has a hemispherical shape and the top has a cylindrical shape, and the depth D is about 1.2 times or more of the diameter d, and the baked food, that is, takoyaki, is a substantially spherical shape without rotating and inverting during the baking. It is peeled off from the food baking recess 7 and dropped by simply turning the baking mold body 16 upside down. A reversing rod 26 is projected on the outer side surface 25 (end surface on the outer guide rail 15 side) of the baking die main body 16, and the reversing operation guide rail (not shown) provided on the outer frame 12 of the takoyaki take-out portion 27 is used for firing. The mold 3 is automatically inverted and returned as the mold 3 is moved. Further, the inner support leg 18
Has a substantially T shape when viewed from the side.

The baking die transfer means 4 comprises an inner frame 13
A chain wheel 29 rotatably attached to both ends in the longitudinal direction via a vertical rotation shaft 28, an endless transfer chain 30 wound between the chain wheels 29, and a motor with a reducer (not shown). Therefore, the inner support legs 18 of each baking mold 3 are attached to the transfer chain 30 at equal intervals through the attachment fittings 31 (see FIGS. 3 to 4).

As shown in FIG. 1, the tunnel oven 5 is provided so as to surround the left half of the loop-shaped baking die transfer path 2, and as shown in FIG. The lower flame composed of the burner 33 is arranged at a predetermined interval, and the baking mold 3 is simultaneously heated from the upper and lower surfaces,
It is designed to bake the upper and lower sides of baking type foods simultaneously and uniformly in a short time. Reference numerals 34 and 35 are gas supply pipes, and control valves (not shown) are provided in the middle of the pipes 34 and 35.
The temperature is controlled by adjusting the gas supply amount by interposing the gas supply device.

As shown in FIGS. 1 and 7, the baking mold cleaning rotary brush 6 is located on the lower side of the front side of the takoyaki take-out portion 27 in the baking mold transfer direction, and is cantilevered on the outer frame 12. Further, it is rotatably provided via a horizontal shaft 36 and comes into contact with the upper surface of the baking die body 16 to rotate. In addition,
Reference numeral 37 is a brush rotation drive motor, and 38 is a brush cover.

The oil supply tank 8 is provided on the lower side of the brush 6 so as to straddle the baking dies 3 inside and outside the frames 12 and 13.
, And an oil dropping nozzle (not shown) is provided on the lower surface in correspondence with the recesses 7 of the baking mold 3 so as to drop an appropriate amount of oil into each recess 7. The automatic oiling device 9
As shown in FIGS. 8 to 10, the oil-painting brush holding table 39 is provided on the baking mold transfer pipe 2 so as to straddle it.
A table support lift 40 on both the inside and outside, a vertical movement cylinder 41 attached to the inside and outside both frames 12, 13 and supporting the lift 40, a guide tube 42 and a sliding rod 43.
A table retreating cylinder 44, a brush shaft 46 having an oil coating brush 45 attached to the lower end thereof, a brush rotation drive motor 47, a table advancing push rod 48, and the like.

On the table 39, shaft holes 49 are arranged in a row at the same pitch in correspondence with the food baking recesses 7 of the baking mold 3, and 18 brush shafts 46 are interposed through bearings (not shown). A slide body 51, which is rotatably mounted and has a slide hole 50 penetrating in the front-rear direction, is fixed to the lower surface of the inner and outer side end portions, and the guide rail 5 in the front-rear direction inserted into the slide hole 50.
The table 39 is supported by the elevating table 40 via the support brackets 53 fixed to the front and rear ends of the rail 52. The table retreating cylinder 44 is attached to the inner lifting table 40, and the rod outer end of the cylinder 44 is connected to the lower surface front end portion of the table 39 via the metal piece 54.

The upper and lower ends of the sliding rod 43 are fixed to the front and rear end portions of the lower surfaces of the both lifting / lowering tables 40, and the outer end of the piston rod of the vertical movement cylinder 41 is attached to the central portion thereof via the mounting hardware 55. Before the limit of the forward movement of the table 39, both the elevating tables 40 are raised to release the engagement with the forward pushing rod 48, and the oil coating brush 45 comes out of the recess 7,
It does not hinder the advancement of the baking mold 3. Then, when the space between the baking dies 3 and 3 being transferred is located directly below the table advancement push rod 48 at the retreat corner of the table 39, the vertically moving cylinder 41 lowers both the lifting platforms 40 to cause the push rod to move. While the baking mold 3 is engaged with 48, the oil coating brush 45 is fitted into the recess 7, and the baking mold 3 causes the table 39 to move forward synchronously.

Further, chain wheels 56 are respectively fixed to the brush shafts 46 above the table 39, and one chain of endless chains 57 is wound around all the chain wheels 56. 57 is the table 39
It is adapted to be driven by a drive chain wheel 58 fixed to the output shaft of a brush rotation drive motor 47 mounted downward on the outer upper surface of the above, and all brush shafts 46 are simultaneously rotated. A stopper 59 is attached to the sliding rod 43 so that its vertical position can be adjusted, and regulates the lowering limit of the oil coating brush holding table 39.

The liquid dough 10 is prepared by mixing various kinds of materials having different specific gravities such as wheat flour, vegetables, and tempura, and kneading the mixture with water, soup stock, etc. to form a fluid liquid. It is prepared in the dough stirring and kneading storage tank 60. As shown in FIGS. 11 to 13, the automatic dough feeding device 11 includes a dough container 61 disposed on the lower side of the automatic oiling device 9 on the baking die transfer path 2, and a dough pumping spoon portion 62. And a dough injector 64 provided with a gutter part 63 following this, and a dough supply device 65 shown in FIGS. 14 and 15.

The dough container 61 is in the shape of a rectangular box in plan view and is located above the baking dies 3 and is located inside and outside the frames 12, 13.
It is attached by a support member 66 so as to straddle the baking dies 3. In addition, the dough injector 64 includes a horizontal shaft 6 through a bracket 67 at the base of the gutter 63 following the spoon 62.
8 is fixed, the horizontal shaft 68 extends in a direction perpendicular to the casting mold transfer direction, and both outer ends thereof are rotatably supported by the inner and outer frames 12 and 13 via bearings 69, and the transmission chain is inwardly directed. The foil 70 is fixed.

The horizontal shaft 68 is driven by a reversing motor 71 provided on the inner frame 13 to drive a chain wheel 72,
It is reversed through the chain 73 and the transmission chain wheel 70. Therefore, the dough injector 64 is moved by the seesaw so that the spoon portion 62 and the gutter portion 63 are located upside down, the liquid dough 10 in the dough reservoir 61 is pumped up by the spoon portion 62, and passes through the gutter portion 63. It is designed to be injected into the food baking concave portion 7 of the baking mold 3.

Reference numeral 74 is a cloth supply pipe, and 75 is a cloth level detecting sensor. In addition, the gutter 6 of the dough injector 64
As shown in FIG. 13, the cross-sectional shape of 3 is preferably a substantially semi-circular shape, and the pressure acts uniformly to make the liquid flow of the dough 10 smooth. Can be prevented from accumulating in. Further, the dough injector 64 can be formed by combining a plurality of single objects each having one spout portion 62 for one gutter portion 63. The dough container 61 is provided with a heat insulating tank below it to prevent heat from the baking mold 3 and to prevent the dough from solidifying and decreasing in fluidity at the bottom of the container.

The dough supply device 65 is shown in FIG. 14 and FIG.
As shown in FIG. 5, the dough stirring and kneading storage tank 60 provided on one side of the pedestal 76, the shaft support frames 77 and 78 erected on the other side of the pedestal 76, and the stirring blade 79 at the lower end are provided at the upper end. Is rotatably attached to the tip of the frame 77, a drive shaft 81 pivotally supported by the shaft support frame 78 and the pedestal 76, a drive motor 82 with a reduction gear, and a stirring shaft drive rod 83. The dough supply pump 84 and the pump drive motor 85 are included.

The bottom of the storage tank 60 has a hopper shape, a dough outlet 86 is provided at the center thereof, and the suction port 87 of the dough supply pump 84 is connected to the pump.
The dough supply pipe 74 is connected to the outlet of the. A swing lever 88 is fixed to the upper end of the stirring shaft 80, and a crank 89 is fixed to the upper end of the drive shaft 81.
Both ends of the rod 83 are connected to the tip of the crankshaft 8 and the crank 89 via pins 90 and 91, respectively, so that the stirring shaft 80 is inverted.

Next, the operation of the above embodiment will be described. First, the starting switch is turned on to drive the baking mold transfer means 4, and the heating of the tunnel oven 5 is also started. The rotation of the chain wheel 29 starts driving the baking mold 3 via the transfer chain 30, and the baking mold 3 is guided and guided by the guide rails 14 and 15 of the loop-shaped transfer path 2 to be circulated and transferred to the tunnel oven 5. When the baking mold 3 reaches a temperature suitable for baking, it circulates while being heated by lower heat, and immediately below the oil supply tank 8 in the food baking recess 7 of the baking mold body 16 cleaned by the cleaning rotary brush 6. The oil is dripped at the position.

Subsequently, when the space between the baking dies 3, 3 is located immediately below the table advancing push rod 48, the vertical movement cylinder 41 lowers the oil-painting brush holding table 39, and the brush rotation drive motor 37 rotates it. Oil coating brush 45
However, the oil is applied into the recess 7 and oil is applied to the inner surface of the recess 7. At the same time, the oil-painting brush holding table 3 is transferred through the table advancement pushing rod 48 engaged with the baking mold 3 by the table.
9 advances with the baking mold 3, and the oil is evenly spread in the recess 7.

When the table 39 approaches the forward limit, the vertically moving cylinder 41 raises the table 39 together with the lifting platform 40, and the oil-painting brush 45 escapes from the recess 7 to complete the oil-painting work. , The engagement of the table advancing push rod 48 is released from the baking mold 3. Subsequently, the table retreating cylinder 44 is actuated, the oil coating brush holding table 39 is retreated, and the space between the baking dies 3, 3 is positioned directly below the table advancing push rod 48, and at the same time, the table 3 is moved.
9 descends, and the above-described oiling operation is repeated.

When the baking mold 3 to which the oil is applied is located immediately below the tip of the gutter portion 63 of the automatic dough feeding device 11, the dough injector 64 moves to move the liquid dough 10 into the recess of the baking mold body 16. Injected into 7. At this time, the spoon portion 62
Vegetables and tempura are floating on the upper surface of the dough 10 pumped up by the above, but since these flow into the gutter portion 63 first and the dough liquid then flows in, the vegetables and the like are poured into the spoon portion 6
It is possible to inject smoothly and reliably without stagnation in 2, and vegetables and the like can be injected and supplied at an appropriate flow rate while suppressing the speed of the dough liquid flow.

On the other hand, in the vegetable stirring and mixing storage tank 60, the stirring blade 79 is reversely driven at a predetermined time interval so that the dough materials are not separated, settled, or floated, respectively, and the dough replenishing pump 84 is used in the optimum kneading state to perform the dough storage container. The dough 10 is replenished in 61 so that it does not fall below a predetermined level, and the amount of dough taken up by the spoon portion 62 is controlled to be always constant.

In this way, the pieces of octopus are supplied onto the dough 10 injected into the recess 7 of the baking dies 3 by hand or by other supplying means, and in the tunnel oven 5, an upper heat and a lower heat are applied. Heat and sinter with fire. Product (takoyaki) in the recess 7 of the baking mold 3 that has come out of the tunnel oven 5.
Is sufficiently baked by the residual heat of the baking mold 3, and the baking body 16 is separated and dropped from the recess 7 by inverting the baking body 16 about the horizontal axis 24 manually by the takoyaki take-out part 27 or by an inverting means (not shown). Taken out. Then, when the product takoyaki falls, the baking mold 3 is reversed again to return to the normal posture, cleaned by the baking mold cleaning rotary brush 6, and transferred to the position directly below the oil supply tank 8.

The present invention is not limited to the above embodiment, and for example, at the position shown by the chain double-dashed line 92 in FIG.
A baking food rotating and reversing device is provided, and conventional baking molds other than the baking mold 3 can be used. Further, baking confectionery such as takoyaki and a substantially spherical shape or similar can be processed, and further, it can be viewed from the front. It can also be used in a loop-shaped baking transfer path.

[0032]

As described above, the present invention is arranged in parallel.
The pair of linear portions of the end comrades cross connect is formed on Le <br/>-loop shape Rutotomoni baking die support guides with the curved portion guide rail has
And Lumpur, circulated move the baked type along the guide rail
A transfer means , a heating furnace for heating and baking the liquid dough injected into the baking mold together with the baking mold during the transfer of the baking mold, and an automatic oil coating device for applying oil to the baking mold before feeding the dough. Since it consists of an automatic dough feeding device that injects a fixed amount of liquid dough into a preheated baking-shaped recess, it is possible to handle processed foods with a substantially spherical shape, such as takoyaki, which is conventionally entrusted to humans. , Automatic and hygienic firing, simple structure and economical
It is possible to achieve a cost reduction by mass production.

Further , the baking mold is arranged along the loop-shaped guide rail.
Since it is circulated and transferred , food is baked efficiently without waste.
Can be made, and the baking mold drive means must be stopped.
Since there is no need to
Good durability. Furthermore, the food baking machine is made compact
To do this, set the baking mold transfer route to the straight forward and return paths.
Place them in parallel and transfer the baking mold to the return path at the end of the outward path.
Therefore, it is preferable to configure it so that it moves to the outward path at the end of the return path.
No, from this outward route to the return route, or from the return route to the outward route
If a separate baking mold transfer mechanism is provided to transfer the baking mold,
The structure of the product baking machine becomes complicated and the cost increases.
However, in the case of the present invention, such a situation does not occur, and
It is possible to provide an inexpensive food baking machine with a simple structure and a simple structure.
It

[Brief description of drawings]

FIG. 1 is an overall plan view showing an embodiment in which the present invention is applied to a takoyaki baking machine.

FIG. 2 is a plan view of a baking mold.

FIG. 3 is a partially cutaway side view of a baking mold.

FIG. 4 is a right side view of FIG.

FIG. 5 is a left side view of FIG.

FIG. 6 is an enlarged cross-sectional view of a main part of a baking mold.

FIG. 7 is an enlarged cross-sectional view of a baking-type cleaning rotary brush.

FIG. 8 is a partially cutaway enlarged side view of the automatic oiling device.

9 is a plan view of FIG. 8. FIG.

FIG. 10 is a left side view of FIG.

FIG. 11 is an enlarged vertical cross-sectional view of the automatic dough feeding device.

FIG. 12 is a plan view of FIG. 11.

13 is a view taken along the line AA of FIG.

FIG. 14 is a partially cutaway enlarged front view of the dough supply device.

FIG. 15 is a plan view of FIG.

[Explanation of symbols]

 2 Endless transfer path 3 Baking die 4 Baking die transfer means 5 Tunnel oven 7 Recess 9 Automatic oiling device 10 Liquid dough 11 Automatic dough feeding device

Claims (1)

[Claims] 1. A pair of end portions of a pair of linear portions arranged in parallel.
The connect to each other at the curved portion Rutotomoni formed in a loop shape
A guide rail that supports and guides the baking mold, and this guide rail
A transfer means for circulating move the baked type along, the baked type transfer
Preheated upper and lower flame-heated tunnel oven for heating and baking process the liquid material injected thereto with baked type, an automatic oiling system daub oil to baked type before dough supply, a liquid dough quantitative halfway feed A food baking device, comprising: an automatic dough feeding device for injecting into a baking mold recess.