JP4653696B2 - Finishing molding mechanism in inari sushi production equipment - Google Patents

Description

  The present invention relates to a finish forming mechanism in an automated sushi production apparatus for mechanically continuously producing sushi.

As a finish forming mechanism in a conventional inari sushi manufacturing apparatus, as disclosed in Patent Document 1 already proposed by the present patent applicant, an oil-fried folding and forming portion that can be folded inward is provided. The molding plate of the semi-formed inari sushi opening can be pushed down and rotated against the spring force, and the oil frying and forming portion is formed in a substantially semicircular shape on the side, and each inward projection The upper curved piece and the lower curved piece are provided, and the molding plate is pressed and rotated downward from the raised position, so that the upper curved piece is wrapped around the oil surplus end at the upper part of the opening (inside the sushi rice) This is further folded inward with the lower curved piece, and the front end portion of the semi-molded sushi is compression molded as a whole. Furthermore, a substantially semi-circular side ridge is projected in the length direction at the center of the inner surface of the oil fold-in / molding portion, and the ridge compresses the sushi rice and the sushi rice inward during finish molding. In this way, it is assumed that the surplus oil end is bonded to sushi rice.
Japanese Patent No. 3709270

  However, in the conventional finishing molding mechanism, the upper part of the frying opening filled with sushi rice and the left and right sides of the frying side are moved by a single frying and folding part that is molded as a single unit. In this case, since the fold-up molding is performed at once, the molding is likely to vary when the positioning of the frying is even a little. In addition, the amount of sushi rice filled into the fried chicken, that is, the size of the inari sushi itself is limited by the fried and folded-in / molding section, which makes it less adaptable. Furthermore, during finish molding, the ridge at the center of the inner surface of the oil fold-in / molded part forcibly compresses the oil squeeze end and sushi rice inward, so the oil spill end itself folded inside is damaged. There was also a problem such as the possibility of occurrence.

  Therefore, the present invention has been devised in view of the existing circumstances as described above, and does not cause variations in the folding of the frying end of the frying opening filled with sushi rice, and The frying end of the frying can be accurately folded without being influenced by the amount of sushi rice filled into the frying (size of the inari sushi), and the frying end of the frying is further inward as before. It is an object of the present invention to provide a finishing molding mechanism in a sushi making apparatus that is capable of producing high-quality Inari sushi that is shaped and shaped in a good yield.

  In order to solve the above-described problems, in the present invention, the deep-fried end of the semi-molded Inari sushi is lowered from the top of the semi-molded Inari sushi filled with sushi rice and the inside of the upper part of the Fried Rice is folded inward. An uplifting presser foot with an oil fold-up forming surface, and is arranged so as to be pivotable on both the front and rear sides via the uplifting presser foot, and is closed toward the uplifting presser foot side in conjunction with the downward movement of the uplifting presser foot. It is characterized in that it is formed into a three-part structure having an after-lifting presser foot and a before-lifting foot presser.

  Further, the lifting head presser is provided with arc-shaped concave guide surfaces on both front and rear sides, and the upper end side surfaces of the rear landing foot presser and the front lifting foot press are slidably contacted with the guide surface. Accordingly, the upper end side surface slides relatively along the guide surface, so that each of the rear lifting foot presser and the front lifting foot presser can be closed almost simultaneously with the folding of the oil surplus end by the upper lifting foot presser.

  According to the present invention, there is no variation in the folding of the frying end of the frying opening filled with sushi rice, and it depends on the amount of sushi rice filled into the frying (size of inari sushi). Therefore, it is possible to accurately fold the surplus oil end without damaging the inflated oil surplus end itself by the inward forced compression as in the prior art. In production, it is possible to produce high quality Inari Sushi that is well-shaped and shaped with good yield.

  Further, the lifting head presser is provided with arc-shaped concave guide surfaces on both front and rear sides, and the upper end side surfaces of the rear landing foot presser and the front lifting foot press are slidably contacted with the guide surface. As the upper end side surface slides relatively along the guide surface, it is possible to close each of the rear lifting foot and the previous lifting foot almost simultaneously with the folding of the lifting end by the upper lifting foot. At the same time, the front and rear sides of the semi-molded sushi are held at the same time, and at the same time, the oil surplus end at the top of the opening is folded inward by the oil surfacing fold molding surface of the descending upper part presser foot. The sushi rice is filled in the frying end of the frying opening and does not vary, and the filling amount of the sushi rice in the frying (inari sushi size) depends on the size. It can be accurately folding the frying excess end without.

  The best mode for carrying out the present invention will be described below with reference to the drawings. Reference numeral 1 shown in the figure is a turntable for forming the sushi rice P, and the turntable 1 has a plurality of forming holes for the sushi rice P along its circumferential direction as shown in FIG. 2 is formed. The forming hole 2 is generally formed in a substantially rectangular hole, but the center of the front surface of the turntable 1 facing the outer diameter direction is formed as a recess, and both sides of the recess are formed as protrusions. .

  In addition, a double-type sushi rice supply unit 3 for simultaneously filling the sushi rice P into two adjacent forming holes 2 is arranged above one side of the turn area of the turntable 1. 1, the downstream side of the sushi rice supply unit 3 is located in the adjacent two forming holes 2 by an elevating mechanism 5 including a drive source, an eccentric cam, a crankshaft, and the like, as shown in FIG. A double-type embossing part 4 for embossing the sushi rice P at the same time is arranged. Thus, the front center of the sushi rice P is formed into a recess, and both sides of the recess are formed into a protrusion.

  In addition, as shown in FIG. 4, at the downstream side of the embossing portion 4, the two turntable sushi rice P are simultaneously dropped into the sushi rice supply portion 6 below the turntable 1. For example, a lower extrusion mechanism 8 having a double arm structure that can be moved up and down in conjunction with a shutter opening / closing operation of a shutter opening / closing mechanism 7 driven by, for example, a worm gear, a rack and pinion gear or the like disposed on the bottom surface side of 1 is disposed. In addition, the sushi rice supply unit 6 can be moved forward and backward by a piston rod mechanism for supplying two shaped sushi rice Ps simultaneously to the intermittent frying transfer mechanism 11 on the side of the sushi rice supply unit 6. A sushi rice extrusion mechanism 9 is arranged.

  At the front end of the sushi rice supply unit 6, as shown in FIG. 5, in order to introduce the sushi rice P into the frying Q which has an opening at the cut end, a substantially duck bowl-shaped guide piece 10 a, 10 b has tension. An introduction guide portion 10 that is held in a constantly closed state by a small tension spring 10c and that has its guide pieces 10a and 10b tips opened by pressing force accompanying the advancement of the sushi rice P as shown in FIG. Is provided.

  As shown in FIG. 3, as the intermittent lifting mechanism 11, a conveyor belt 12 for intermittently transporting the half-flooded lifting Q in the same direction as the rotation direction of the turntable 1 is provided horizontally. It is arranged and arranged. The conveyor belt 12 is near one end thereof, and a plurality of necessary long holes 13 penetrates at a predetermined pitch interval along the longitudinal direction of the conveyor belt 12, and is between the long holes 13. The positioning protrusion 14 of the oil lifting Q is provided so as to protrude perpendicularly to the longitudinal direction of the conveyor belt 12.

  In addition, the sushi rice is arranged above the conveyor belt 12 in the intermittently-fried intermittent conveying mechanism 11 so as to surround two adjacent frying Qs on the conveyor belt 12, and is formed in a substantially U-shaped frame shape when viewed from above. An introduction chamber 15 is provided, the opening side of the sushi rice introduction chamber 15 is opposed to the side on which the sushi rice P is extruded, and the sushi rice extrusion mechanism 9 can be moved back and forth in the forward / backward direction. . And, as shown in FIG. 5 and FIG. 12, the inner wall of the buttock of the sushi rice extrusion mechanism 9 is opposed to the duplex sushi rice extrusion mechanism 9 with the center of the tip being a convex 16 a and both sides thereof. Two presser members 16 formed on the flank 16b are attached.

  Furthermore, as shown in FIG. 5, the sushi rice P is formed inside the sushi rice introduction chamber 15 so as to be opposed to the upper and lower portions of the conveyor belt 12 in a state of being aligned with the long holes 13 of the conveyor belt 12. A pair of upper and lower grips that are arranged in a duplex manner corresponding to the sushi rice supply unit 6 that can supply two at the same time and can be moved symmetrically in the vertical direction by a drive source (not shown) such as a hydraulic cylinder. An oil discharge opening mechanism 17 using claws 17a and 17b is provided.

  As shown in FIG. 6, when the conveyor belt 12 is intermittently stopped, the gripping claws 17a and 17b are operated so that the upper gripping claws 17a are lowered and the lower gripping claws 17b are raised. And projecting upward from the long holes 13 of the conveyor belt 12 and simultaneously closing both claws 17a and 17b, gripping the cut portion of the frying Q, and then, as shown in FIG. The upper and lower claws 17a, 17b are moved symmetrically, thereby opening the cut portion of the frying Q.

  Further, on the downstream side of the sushi rice extruding mechanism 9 of the conveyor belt 12 in the intermittently-fried intermittently conveying mechanism 11, an unfried surplus end Q <b> 1 at the upper part of the unfried Q opening of the semi-molded sushi R that is intermittently conveyed by the conveyor belt 12 A double finish molding mechanism 21 is installed for finishing by folding inward.

  As shown in FIG. 13, the finish forming mechanism 21 includes an oil-lifting upper presser 22 that descends from just above the oil-fried Q filled with sushi rice P, and an oil-fed rear portion that is disposed on both front and rear sides via the oil-lifting upper presser 22. It is constituted by a three-part structure of the presser foot 23 and the oil lifting front presser foot 24.

  That is, as shown in FIG. 13 (b), each of the rear landing part presser foot 23 and the front landing part presser foot 24 is disposed directly above the conveyor belt 12 from the upper end of the support pole 25 disposed adjacent to the conveyor belt 12. The support plate 26 hangs downward in a state of being pivotally attached to the support plate 26 via a rotation support portion 26a on the upper end side of each of the oil lifting rear presser 23 and the oil lifting front presser 24.

  Further, both ends of the tension spring 27 are hung between the upper ends of the after-lifting part presser 23 and the before-lifting part presser 24, so that the after-lifting part presser 23 and the before-lifting part presser 24 are biased in the opening direction. It is. The front and rear side surfaces of the semi-molded sushi R are held by the lower end holding portions 23a and 24a of the after-fried rear presser foot 23 and the before-fried portion presser foot 24, which are mutually closed.

  At this time, the lower end holding portions 23a and 24a of the after-fried part presser 23 and the before-fried part presser 24 are arranged before and after the two semi-molded inari sushi R placed on the conveyor belt 12, as shown in FIG. It is extended in the substantially L shape along the conveyor belt 12 so that both sides | surfaces can be hold | maintained simultaneously. In addition, the lower end of the inner side surface of the lower end holding portion 23a of the after-fried rear presser 23 has a convex shape that curves outward, and when the rear portion of the semi-molded sushi R is held by the fried rear presser foot 23, And this convex part is made to hold semi-molded Inari Sushi R from below.

  Further, as shown in FIG. 13B, a drive mechanism 28 that can be moved up and down is installed adjacent to the support pole 25, and one end of the short first link 29 is rotated on the upper end side of the drive mechanism 28. One end of a substantially V-shaped arm-like second link 30 that is pivotally attached to the upper end of the support pole 25 is fixed to the other end side of the first link 29 so as to be movable. . The upper end of the support pole 25 is provided with a bracket 33 which can be moved up and down along a pair of front and rear guide rods 32. In addition to the short third link 31 whose one end is connected to the bracket 33 so as to be rotatable. An end is fixed to the other end of the second link 30. The upper end portion of the lifting head presser 22 is fixed to the bracket 33, and the lifting upper presser foot 22 is interposed between the rear lifting foot presser 23 and the lifting head presser foot 24 so as to be vertically slidable. Therefore, the bracket 33 moves up and down along the guide rod 32 integrally with the lifting upper presser 22 via the first link 29, the second link 30, and the third link 31 by the lifting operation by the drive mechanism 28.

  The unloading upper presser 22 is provided with arc-shaped concave guide surfaces 22a on both front and rear side surfaces, and the upper end side surfaces of the rear landing presser 23 and the front unwinding presser 24 are slidably contacted with the guide surface 22a. Moreover, in order to be able to fold the oil surplus end Q1 of the upper part of the opening part of semi-molded inari sushi R inwardly, the bottom surface is provided with the oil fold forming surface 22b curved toward one end side. At this time, as shown in FIG. 13 (a), the oil fold-in forming surface 22 b of the oil lifting upper presser 22 is applied to the conveyor belt 12 so as to simultaneously press the upper surfaces of the two semi-molded sushi Rs on the conveyor belt 12. It is extended in the substantially L shape along.

  As a result, at the raised position of the lifting head presser 22 by the drive mechanism 28, as shown in FIG. 13 (b), the upper end side surfaces of the rear lifting part presser 23 and the lifting head presser foot 24 are engaged with the guide surface 22a of the lifting head presser 22, respectively. By being inserted, each of the oil lifting rear presser 23 and the oil lifting front presser 24 is released by the tension of the tension spring 27.

  On the other hand, the upper end side surfaces of the after-lifting presser foot 23 and the before-lifting foot presser 24 are slid relative to each other along the guide surface 22a as the lifting mechanism 22 is moved downward by the drive mechanism 28, as shown in FIG. 13 (c). In addition, the upper end side surface slides relative to the wall surface above the guide surface 22 a position, so that the unwinding rear presser 23 and the unfried front presser 24 are respectively connected to the tension springs 27 immediately before the unwinding upper end Q1 is folded by the lifting upper presser 22. Occurs against tension. Therefore, when the frying upper presser 22 is lowered, first, the front and rear side surfaces of the semi-formed inari sushi R are held by the frying rear presser foot 23 and the frying front presser foot 24, respectively, and immediately after this, the lowering upper presser foot 22 descends. The oil lifting end Q1 at the upper portion of the opening is folded inward by the oil fold forming surface 22b.

  In this embodiment, each of the sushi rice supply unit 3, the die pressing unit 4, the downward extrusion mechanism 8, the sushi rice supply unit 6, the sushi rice extrusion mechanism 9, and the finish molding mechanism 21 are all in a double structure. However, this does not limit the present invention in any way, and of course, a series of structures may be used.

  Next, an example of use and operation of the best mode configured as described above will be described.

  First, as shown in FIG. 1, the sushi rice P is simultaneously filled in the two molding holes 2 of the turntable 1 by the double-type sushi rice supply unit 3. As shown in FIG. 2, after the turntable 1 is intermittently rotated and the sushi rice P is simultaneously stamped by the stamping unit 4, when the shutter of the shutter opening / closing mechanism 7 is opened as shown in FIG. 3. At the same time, by lowering the lower extrusion mechanism 8, two shaped sushi rice P are simultaneously dropped into the sushi rice supply unit 6 below the turntable 1.

  Next, as shown in FIG. 3, the cut portions of the adjacent two frying Qs placed on the conveyor belt 12 in the intermittent frying conveyance mechanism 11 on the side of the sushi rice feeding unit 6 by the sushi rice extruding mechanism 9. To the inside of the frying Q.

  At this time, as shown in FIG. 5, the frying Q half-turned by the conveyor belt 12 is intermittently conveyed in the same direction as the rotation direction of the turntable 1 at regular intervals and introduced into the inside of the sushi rice introduction chamber 15. Is done.

  Then, as shown in FIG. 6, in the lifting opening mechanism 17, when the conveyor belt 12 is intermittently stopped, the driving source is activated and the upper gripping claw 17 a is lowered simultaneously with the lower gripping claw 17 b being raised, At the same time as projecting upward from the long holes 13 of the conveyor belt 12, the claws 17 a and 17 b are closed and the cut portion of the frying Q is gripped.

  Next, as shown in FIG. 7, the upper and lower claws 17a and 17b are moved symmetrically by the reverse operation of the drive source, thereby opening the cut portion of the frying Q.

  Then, as shown in FIG. 8, the front guide pieces 10a and 10b of the sushi rice supply unit 6 are released by the pressing force accompanying the advance of the sushi rice P, and the presser member 16 is slightly advanced as shown in FIG. In this state, the sushi rice P is introduced into the fried chicken Q having an opening at the cut end, and a semi-formed inari sushi R is formed.

  After the introduction of the sushi rice P, as shown in FIG. 10, the upper and lower claws 17a, 17b are opened, and simultaneously, as shown in FIG. 11, the presser member 16 and the sushi rice extrusion mechanism 9 are retracted in opposite directions. . At this time, the guide pieces 10a and 10b at the front end of the sushi rice supply unit 6 are closed.

  Next, the semi-molded Inari Sushi R is intermittently conveyed by the conveyor belt 12 to the position of the double finish forming mechanism 21, and the unfried surplus end Q1 at the upper part of the oil-fried Q opening of the semi-formed Inari Sushi R is folded inward. Finish.

  In other words, the bracket 33 is moved up and down intermittently along the guide rod 32 integrally with the lifting upper presser 22 through the first link 29, the second link 30, and the third link 31 by the raising and lowering operation by the drive mechanism 28. Is done. The semi-formed sushi R is intermittently conveyed below the deep-fried upper presser 22 by the conveyor belt 12 in time with this intermittent lifting operation.

  At this time, as shown in FIG. 13 (b), the upper end side surfaces of the after-lifting part presser 23 and the pre-lifting part presser 24 are engaged with the guide surface 22 a of the lifting part presser 22 at the raised position of the lifting part presser 22. Thus, each of the rear landing presser foot 23 and the front lifting portion presser 24 is opened by the tension of the tension spring 27.

  On the other hand, the upper end side surfaces of the after-lifting presser foot 23 and the before-lifting foot presser 24 slide relative to each other along the guide surface 22a as the lifting mechanism 22 moves downward by the drive mechanism 28. At this time, as shown in FIG. 13 (c), the upper end side surface slides relative to the wall surface above the position of the guide surface 22a, and immediately before the oil discharge upper end 22 is folded by the oil lifting upper presser 22 and the oil discharge rear presser foot 23 and the oil lifter. Each of the front pressers 24 is closed against the tension of the tension spring 27.

  Therefore, when the frying upper presser 22 is lowered, first, the front and rear side surfaces of the semi-formed inari sushi R are held by the frying rear presser foot 23 and the frying front presser foot 24, respectively. The oil lifting end Q1 at the upper portion of the opening is folded inward by the oil fold forming surface 22b.

It is a top view which shows an example of the turntable in the best form for implementing this invention. It is a side view of a turntable. It is a partially notched top view explaining the arrangement | positioning relationship of the frying intermittent conveyance mechanism with respect to a turntable similarly. It is the partially notched side view which showed the part in cross section which similarly demonstrates the arrangement | positioning relationship of the sushi rice supply part with respect to a turntable. Similarly, it shows a part of operation process of the sushi rice extrusion mechanism, (a) is a partially cutaway plan view in a state where frying is introduced, (b) is a partially cutaway side view. Similarly, a part of operation process of the sushi rice extruding mechanism is shown. (A) is a partially cutaway plan view of a state in which the frying opening mechanism is operated, and (b) is a partially cutaway side view. Similarly, it shows a part of the operation process of the sushi rice extrusion mechanism, (a) is a partially cutaway plan view of the state where the cut portion of the frying is opened by the frying opening mechanism, (b) is a partially cutaway side view. . The operation process of a sushi rice extrusion mechanism is also shown in part, (a) is a partially cutaway plan view of the state immediately before introducing sushi rice into the frying that has an open cut, and (b) is a partially cutaway. It is a side view. Similarly, it shows a part of the operation process of the sushi rice extrusion mechanism, (a) is a partially cutaway plan view of the state immediately after introducing sushi rice into the frying that has an open cut, (b) is a partially cutout It is a side view. Similarly, it shows a part of the operation process of the sushi rice extrusion mechanism, (a) is a partially cutaway plan view of a state in which the gripping claw of the frying opening mechanism is opened, (b) is a partially cutaway side view. . Similarly, a part of operation process of the sushi rice extrusion mechanism is shown, (a) is a partially cutaway plan view of the state where the sushi rice extrusion mechanism is retracted, and (b) is a partially cutaway side view. The sushi rice introduction | transduction state in the operation | movement process of a sushi rice extrusion mechanism is similarly shown, (a) is the top view, (b) is the top view shown with the partial cross section. Similarly, it shows an example of the operation of the finish forming mechanism, (a) is a left side view, (b) is a front view showing a state immediately before finishing the folding of the oil discharge end, and (c) is immediately after folding of the oil discharge end. It is a front view which shows the state.

Explanation of symbols

P Sushi rice Q Fried oil Q1 Fried oil surplus R Semi-molded inari sushi 1 Turntable 2 Molded hole 3 Sushi rice supply part 4 Embossing part 5 Lifting mechanism 6 Sushi rice supply part 7 Shutter opening / closing mechanism 8 Lower extrusion mechanism 9 Sushi rice extrusion mechanism DESCRIPTION OF SYMBOLS 10 Introduction guide part 10a, 10b Guide piece 10c Pull spring 11 Intermittent oil conveyance mechanism 12 Conveyor belt 13 Long hole 14 Positioning protrusion 15 Sushi rice introduction chamber 16 Presser member 16a Convex type 16b Relief surface 17 Extrusion opening mechanism 17a, 17b Lifting claw 21 Finishing forming mechanism 22 Lifting upper presser 22a Guide surface 22b Lifting and folding forming surface 23 Lifting rear presser 23a, 24a Lower end holding portion 24 Lifting front presser 25 Support pole 26 Support plate 26a Rotating support portion 27 Pulling spring 28 Drive Mechanism 29 First link 30 Second link 31 Third link 32 Guide rod 33 Bra Ket

Claims (2)

  A deep-fried upper presser foot having a deep-fried folding surface that is lowered from right above the half-molded Inari sushi filled with sushi rice and is folded inwardly at the upper end of the opening of the half-shaped Inari Sushi. It is arranged so that it can rotate on both the front and rear sides via the upper presser, and is equipped with a rear landing foot presser and a front presser foot presser that can be closed toward the upper lifting foot side in conjunction with the downward movement of the upper lifting foot presser. A finishing molding mechanism in an inari sushi manufacturing apparatus, which is formed into a three-part structure.   The lifting head presser is provided with arc-shaped concave guide surfaces on both front and rear sides, and the upper end side surfaces of the rear lifting foot presser and front lifting foot presser are in sliding contact with the guide surface. The inari sushi according to claim 1, wherein the upper end side surface that does not move is relatively slid along the guide surface, so that each of the after-lifting presser foot and the before-lifting presser foot can be closed almost simultaneously with the folding of the surfacing end by the uplifting presser foot. Finishing molding mechanism in manufacturing equipment.

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