JPS5853897B2 - A device that applies viscous liquid such as chocolate to the surface of biscuits, bread, etc. - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an apparatus for depositing, that is, coating, a viscous liquid such as chocolate on the surface of biscuits, bread, etc.

Originally, coating the surface of biscuits and bread with chocolate and other flavoring agents enhances the taste of biscuits and bread.
There is nothing that can be done to improve appearance, so the most important thing is that the amount and area of coating should be equal to the amount that is considered good for taste and appearance. Needless to say.

Hereinafter, how this method is conventionally carried out will be explained with reference to the drawings.
A control valve 3 is provided through this pipe a, and the tip of the control valve 3 is
One end is passed through the pipe to scrape the flow pan 4E, and the other end is returned to the tank 1 through the pipe C.

The flow pan 4 is installed on a conveyor 5, and has a container-like shape with a guide plate 41 bent diagonally at a part of its open end. It is set on a conveyor 5.

The conventional device has been explained above, and below, I will explain how the device works. By operating the pump 2, the liquid chocolate in the tank 1 passes through the pipe a and is pumped up to the control valve 3. Adjust the amount of pumping in the flow pan 4 at the opening 3, and the water flows in two directions through the pipe.

The liquid chocolate sent to the flow pan 4E overflows the flow pan 4, is guided by a guide plate 41 bent diagonally at a part of the open end of the flow pan 4, and is placed in a curtain shape on the conveyor. It is attached to the surface of biscuits, bread, etc.

The method of operation of the conventional device E has been explained above.
This has a big drawback.

In other words, since the conventional device drops the chocolate liquid directly from the flow pan 4, it requires a particularly small amount of liquid.
When the overflow from flow pan 4 is reduced,
Due to the slow flow rate, the solid particles in the chocolate hit the edges of the flow pan 4, which separates the chocolate pan and conveys it to the conveyor as shown in FIG. This means that it will not be possible to flow evenly over the top.

For this reason, a larger amount than necessary is flowed to prevent the curtains from breaking.

The chocolate flows out from all over the surface of the biscuits, which is not only extremely uneconomical, but also pollutes the conveyor more than necessary.

One way to prevent this is to immerse the middle of the conveyor 5 in chocolate liquid to adhere chocolate to the surface of the biscuits and breads, as shown in Figure 5.

However, in this method, the front two parts and the rear part f of the chocolate liquid are
At this point, the biscuits and bread must be turned over, and this work has conventionally been done manually by humans, necessitating a corresponding number of steps.

The present invention aims to solve the above-mentioned drawbacks, and its feature is that the intermediate t between the flow pan and the conveyor
A plate with a smooth surface is installed at an angle of 45 degrees with respect to the angle of the liquid flowing from the flow pan.

The present invention will be explained below with reference to the drawings. In Fig. 2, 1 is a tank, 2 is a pump, 3 is a control valve, 4 is a flow pan, 5 is a conveyor, and 1 is a biscuit and Panyi is on board.

Reference numeral 6 denotes a plate with a smooth surface, such as a stainless steel plate or a Teflon-treated plate, provided at an angle of about 45° with respect to the chocolate flow f.

The present invention has the above-mentioned structure, and to explain its operation and effect, as shown in FIG. Even if the chocolate is separated by the above-mentioned plate 6, when it falls on the plate 6, it spreads out, and when it falls from the plate 6 onto the conveyor 5, it becomes an unbroken chocolate curtain.

In addition, as mentioned above, this plate 6 has a smooth surface and has an angle, so solid particles of chocolate do not adhere to this surface, and solid particles do not stick to this surface even when making a thin chocolate curtain with a very small flow rate. Since the particles flow together, the flow becomes seamless, and it is possible to apply a thin chocolate in an even and appropriate amount.

Furthermore, since the plate 6 can be set close to the surface of the biscuit or bread, there is no impact of the liquid falling, so there is no scattering, and there is no possibility of contaminating the surrounding conveyor, etc.

Further, as mentioned above, the intermediate trowel of the conveyor does not require manual work, and the number of man-hours is also reduced.

[Brief explanation of the drawing]

Fig. 1 is a simplified diagram explaining the conventional device, Fig. 2 is a simplified diagram explaining the present invention in detail, Fig. 3 is a state diagram showing an example of a conventional trouble, and Fig. 4 is a solution to the conventional trouble. FIG. FIG. 5 is a simplified diagram showing the conventional method.

Claims (1)

[Claims] 1 Between the flow pan that allows the liquid to overflow and naturally fall, and the conveyor that transports biscuits and bread, the liquid that naturally falls from the flow pan is 45
°A device for depositing viscous liquid such as chocolate on the surface of biscuits, bread, etc., characterized by having a smooth plate sloped back and forth.