KR200271599Y1 - Corn cake chocolate application device of ice-cream - Google Patents

Abstract

The present invention heats the chocolate stored in the tank in the liquid state to the supply unit 30 to circulate, thereby realizing the simplification of the structure to reduce the manufacturing cost, and also the chocolate that temporarily stays in the distribution pipe 92 The purpose is to prevent clotting.

The present invention for realizing this is a tank 24, a pump 26 connected to the tank 24, a control unit 28 for adjusting the flow of chocolate while being connected to the pump 26, and the control A pushing unit 32 installed at one side of the unit 28 to introduce or discharge chocolate, a distribution tube 92 connected to the control unit 28, and a nozzle 100 installed at the distribution tube 92. And a housing 86 which is connected to the control unit 28 and forms a passageway 94 outside the distribution pipe 92, is installed.

Description

Corn cake chocolate application device of ice-cream}

The present invention relates to a confectionery chocolate coating device for ice cream, and in particular, by heating and circulating the chocolate stored in the tank in a liquid state to the supply portion, it is possible to realize the simplification of the structure to reduce the production cost, and also to the distribution pipe The present invention relates to an ice-cream cone chocolate coating device for preventing chocolate from temporarily staying solidified.

In general, ice cream is inserted into a thinly baked confectionery on the inside of the outer shell and is completed as a single product. While the confectionery is relatively dry, the filled ice cream contains a certain amount of moisture. In order to prevent the moisture of the contents filled in the confectionery penetrates or penetrates to the surface, the confectionery is prevented from being wet by applying chocolate to the portion where the contents are filled in advance.

The prior art is described in Figures 10 and 11 Utility Model Registration No. 140013 (name: ice cream corn cake coating device) registered in advance and registered by the same person as follows.

First, the coating device 6 is provided with a mouth and an outlet through which hot water enters and exits the body 60 as shown in FIG. 10, and becomes a hollow body in which hot water is circulated. The conduit 61 to which the hose H is connected is fitted.

The inside of the conduit 61 is installed by extending the connecting pipe 65 to which the spray nozzle (N) is fastened, and is installed so as to match the level of the pre-loaded chocolate, the chocolate supplied to the conduit 61 is It is sprayed while being supplied to the nozzle (N) by the amount overflowing the connecting pipe (65).

And, as shown in Figure 11, the chocolate supply device, each suction port 71 and the supply port 72 connected to the chocolate barrel and the coating device 6 so as to measure a predetermined amount of chocolate to the coating device (6) One-way check valve (71a) (72a) is provided in the flow path of the body 70, the piston 75 for sucking and supplying chocolate to the inside of the body 70, and screw type adjustment for adjusting the amount of chocolate Each of the valves 77 has a double structure in which hot water is circulated to prevent chocolate from solidifying on the outer circumferential surface of the body 70.

Referring to the operation of the conventional technology configured as described above is as follows.

First, when the piston 75 is retracted, the volume of the body 70 increases, so that the ball of the check valve 71a blocking the flow path connected to the chocolate barrel pushes the spring and opens the inlet 71 so that the chocolate is the inlet 71 It is sucked into the body 70 through).

Contrary to the above, when the piston 75 moves forward, the pressure is increased by the volume reduced by the piston 75 moving inside the body 70, thereby pushing the ball of the check valve 72b blocking the flow path. By opening the supply port 72, the chocolate is supplied to the applicator 6 through a hose H which is connected to the supply port 72.

In this way, the chocolate measured by the predetermined amount in the chocolate supply device 7 is connected to the end of the connection pipe 65 by the level of the chocolate which is supplied to the conduit 61 of the applicator attached to the lifting and lowering member 5 by the water level. It overflows and flows into each spray nozzle (N), and at the same time is sprayed onto each ice cream cone pastry mounted in a mold plate, a certain amount of chocolate is always applied to the inner surface of the cone pastry with a uniform thickness.

On the other hand, the hot water is circulated inside the body 70 of the applicator 6, so that even if a certain amount of chocolate is loaded in the conduit 61, the chocolate does not solidify and always maintains the same liquid viscosity. .

The conventional technique configured as described above prevents the chocolate remaining in the conduit from solidifying by supplying the water heated at a constant temperature inside the coating apparatus, and this means has a complicated structure, which increases manufacturing costs. It has a flaw.

The present invention is designed to reduce the manufacturing cost by realizing the simplification of the structure by sending the chocolate stored in the tank to the supply section and heated in a liquid state, and also to prevent the chocolate staying temporarily in the distribution pipe from solidifying. The purpose is.

The present invention for realizing this, a tank, a pump connected to the tank, a control unit for adjusting the flow of chocolate while being connected to the pump, and a pushing unit installed on one side of the control unit for introducing or discharging chocolate And a distribution pipe connected to the control unit, a nozzle installed on the distribution pipe, and a housing connected to the control unit to form a passage outside the distribution pipe.

1 is a front view of the ice cream filling machine installed the present invention.

2 is a state in which the subject innovation is installed in the spray unit.

Figure 3 is a state diagram schematically showing an embodiment of the present invention.

4 is a cross-sectional view showing a control unit of the present invention.

5 is a cross-sectional view taken along the line A-A of FIG.

FIG. 6 is a cross-sectional view taken along the line BB of FIG. 5. FIG.

7 is a front view of the supply unit constituting an embodiment of the present invention.

8 is a plan view of the supply unit forming an embodiment of the present invention.

9 is a cross-sectional view taken along the line C-C in FIG.

10 is a detailed cross-sectional view showing the main portion of a conventional chocolate coating device.

11 is a front view showing a conventional chocolate feeding device.

<Explanation of symbols for the main parts of the drawings>

2: Ice cream filling machine 4: Cone 6: Molded plate

8: Container input part 10: Spray part 12: Ice cream supply part

14: chocolate topping device 16: peanut feeder 18: lid feeder

20: sealing device 22: Conpak Machine 24: tank

26: pump 28: control unit 30: supply unit 32: pushing unit

34: hose a 36: body 38: passage a 40: hose c

42: hole a 44: chamber 46: jam jaw a 48: jam jaw b

50: ball a 52: ball b 54: pressure member 56: spring

58: set screw 60: hole 62: guide body 64: guide ball

66, 112: cylinder 68, 114: rod 70: control valve 74: hole b

76: passage c 78: hose b 80: passage b 82: hose d

84: hose 86: housing 88, 102: inlet plug 90: outlet plug

92: distribution pipe 94: passage 96: tube 98: cap

100: nozzle 104: move frame 106: guide rod 108: block

110: fixed frame

The present invention is composed of an ice cream filling machine (2) as shown in Figure 1, the ice cream filling machine (2) is a container input portion for seating the cone (4) supplied from the outside to the mold plate (6) (8) is configured, a spray portion 10 for coating the inside of the cone (4) with a chocolate or the like is located on the outlet side of the container inlet (8), inside the cone (4) on the outlet side of the spray unit (10) Ice cream supply unit 12 for filling the ice cream is located.

Subsequently, at the outlet side of the ice cream supply unit 12, the chocolate topping device 14 and the peanut supply unit 16 for injecting various kinds of materials into the upper portion of the ice cream are sequentially positioned, and the lid supply unit 18 is located at the outlet side of the peanut supply unit 16. ) And the sealing device 20 are sequentially located.

In addition, a cone pack machine 22 is disposed at the exit side of the sealing device 20 to move the cone 4 in a box not shown.

In addition, the mold plate 6 constituting the ice cream filling machine 2 is installed to be coupled to the chain, wherein the chain is installed to operate by receiving power from the index providing the step power.

Meanwhile, the structure of the spray unit 10 will be described with reference to FIGS. 2 to 9.

First, as shown in FIG. 3, the spray unit 14 includes a tank 24 which is heated while being supplied in a liquid state from a chocolate supply device, which is not shown, and a pump for transferring chocolate to the tank 24. 26 is installed.

And the control unit 28 for adjusting the flow of chocolate is connected to the pump 26, the control unit 28 is connected to the supply unit 30 for injecting chocolate to the cone (4), the control unit (28) One side is provided with a pushing portion 32 (see Fig. 4) for introducing or outgoing chocolate.

Referring to the present invention constituted as described above in detail.

First, a hose a 34 for guiding the flow of chocolate is connected to the outlet of the pump 26 (see FIG. 3), and a body 36 constituting the control unit 28 is provided at the rear end of the hose a 34. Combined, look at the structure of the body 36 as follows.

In the body 36 (see FIG. 5), a passage a 38 penetrating vertically is formed vertically. At this time, the inlet of the passage a 38 is the hose a 34 (FIG. 3). The front end portion is coupled, and the hose c 40 which is connected to the supply portion 30 is coupled to the outlet side.

A hole a 42 for guiding the flow of chocolate is formed at the lower portion of the passage a 38 (see FIG. 5), and a chamber 44 is connected at the outlet side of the hole a 42. Is formed.

At this time, the locking jaw a, b (46, 48) is formed spaced apart from the chamber 44, the locking jaw b 48 is formed with a larger diameter than the locking jaw a 46 located below. .

The locking jaw a (46) is provided on the ball a (50) to control the flow of chocolate to flow freely, up and down, the ball b (52) is installed on the locking jaw b (48), A spring 56, which is a pressing member 54, which provides an external force to close the passage of the chamber 44 at a predetermined pressure, is installed on the upper portion of the ball b 52. The fixing screw 58 is fastened to the body 36 while being positioned.

In addition, a hole 60 penetrated in one direction is formed between the locking jaws a and b 46 and 48 at one side of the chamber 44 (see FIG. 4), and a guide body 62 at the outlet side of the hole 60. ) Is coupled to the body 36 while connecting the guide hole 64, the guide hole 64 inside the cylinder 44 provides a working force to allow chocolate to flow into or out of the chamber 44 by the vacuum suction input The rod 68 of 66 is slip-coupled so as to be forward and backward.

The cylinder 66 is connected with a control valve 70 for adjusting the rod 68 to move forward and backward, and the control valve 70 is connected to the cone 4 through a supply part 30 (see FIG. 3). A control unit (not shown) which sets the timing so that chocolate can be supplied to (see Fig. 2) is connected.

Subsequently, a hole b 74 for guiding the flow of chocolate is connected to the upper end of the chamber 44 (see Fig. 4) while being positioned in a vertical direction, and a passage c is perpendicular to the exit side of the hole b 74. 76 is formed while being connected, and the hose b 78 (see FIG. 3) is connected to the distal end of the passage c 76 while the supply portion 30 is coupled to the distal end.

The body 36 (see FIG. 5) has a passage a 38, a passage c 76 (see FIG. 4), and a passage b 80 vertically penetrated at a position spaced apart from the chamber 44. (See Fig. 5) is formed, the passage b (80) inlet is coupled to the hose d 82 is connected to the supply unit 30 (see Fig. 3), the hose connected to the tank 24 at the outlet e 84 is coupled.

Meanwhile, the structure of the supply unit 30 connected to the control unit 28 is as follows.

First, the supply unit 30 has a housing 86 (see FIG. 9) having a hollow shape so that the chocolate supplied from the control unit 28 can be circulated therein and then returned. The housing 86 has one end portion. The inlet plug 88 and the outlet plug 90 for guiding the chocolate to flow in and out are installed at a predetermined distance apart from each other.

The end of the hose c 40 is coupled to the inlet plug 88 installed as described above, and the rear end of the hose d 82 (see FIG. 3) is coupled to the outlet plug 90.

In addition, a distribution tube 92 (see FIG. 9) is installed inside the housing 86 to temporarily store chocolate supplied from the control unit 28. In this case, the distribution tube 92 is provided with a housing 86. One end portion is in close contact with the inside to close the passage 94, and the other end, the line and the rear end are positioned to be spaced apart so that the passage 94 is formed.

And a plurality of tubes 96 are installed at the upper end of the distribution tube 92 (see Fig. 7) at the same interval while connecting the lower end with the inside, the cap 98 is coupled to the upper end of the tube 96, respectively Inside the lower end of the tube 96, a nozzle 100 (see FIG. 7) for injecting chocolate into the cone 4 (see FIG. 2) is installed while placing the upper end, wherein the lower part of the nozzle 100 has a distribution pipe ( 92) It is installed to protrude outward, the upper end is spaced at intervals while being located inside the lower end of the tube 96.

In addition, an inlet plug 102 is installed at the center of the upper end of the distribution pipe 92 to couple the distal end of the hose b 78.

A move frame 104 is provided on the upper portion of the housing 86 of the supply unit 30 (see FIG. 2) configured as described above, and moves up and down together with a fixed role, and guide rods are provided at both ends of the move frame 104. 106 is coupled while positioned vertically.

The lower end of the guide rod 106 is coupled to a block 108 that serves as a guide, and the block 108 is provided with a cam (not shown) that provides an action force to lift the guide rod 106.

Referring to the operation of the present invention configured as described above are as follows.

First, when the control unit (not shown) moves the mold plate 6 (see FIG. 2) along the guide rails and stops, the cam (not shown) operates to lower the guide rod 106 to move the move frame 104 to a predetermined position. By moving, the nozzle 100 is located at the upper end of the cone 4.

In this state, when the control unit transmits a command to the pump 26 (see FIG. 3), the chocolate, which is heated and stored in the liquid state, moves from the tank 24 along the hose a 34 to the passage a 38 ( 5), a portion of the chocolate is moved to the chamber 44 along the hole a (42).

The chocolate moved as described above attempts to push the ball a 50, wherein the ball b 52 located on the locking jaw b 48 is pressed by the spring 56 while closing the passage and the cylinder ( 66 (see Fig. 4) does not operate, so that the rod 68 is not retracted, so that the chocolate remaining between the balls a, b (50, 52) (see Fig. 5) is blocked so that the ball a The rise of 50 is prevented.

Subsequently, a portion of the chocolate reaching the passage a 38 flows along the hose c 40 (see FIG. 3) and flows into the housing 86 through the inlet plug 102 (see FIG. 9), At the same time, the chocolate heated along the passage 94 formed in the housing 86 moves while contacting the outer wall of the distribution pipe 92 and flows out through the outlet plug 90.

As the chocolate heated in the housing 86 circulates as described above, the chocolate staying in the distribution pipe 92 maintains the current temperature state by the transferred heat, so that the chocolate is always in the nozzle 100. The liquid state that can be injected through is maintained.

The chocolate passing through the outlet plug 90 moves along the hose d 82 (see FIG. 3) and passes through the passage b 80 formed in the body 36 (see FIG. 5). 84, returning to the tank 24 while moving along (see Fig. 3), and the chocolate is circulated through the same process as described above.

In order to supply the chocolate in the above state, the control unit (not shown) sends a command to the pump 26 (see FIGS. 3 and 4) and the control valve 70 (see FIG. 4), respectively. The cylinder 66 is operated by the provided pneumatic pressure to retract the rod 68 primarily, so that the rod 68 retracts in the guide hole 64 and guides the chocolate remaining in the chamber 44. By introducing into 64, a vacuum suction input is generated.

Therefore, the ball a (50) is raised while being spaced apart from the locking jaw (46) to open the passage, the chocolate staying in the chamber 44 through the hole (42) is the rod 68 is reversed In proportion to the volume it passes through the ball a (50) to enter the chamber 44.

In the process of introducing the chocolate into the chamber 44 as described above, some of the chocolate moves through the passage c 76 as described above.

Subsequently, the control unit transmits an operation command to the control valve 70 to operate the cylinder 66, thereby advancing the rod 68 to push the chocolate into the chamber 44, by the chocolate. As the ball a 50 is pushed, it is seated on the locking jaw a 46 to close the passage. At the same time, the ball b 52 is pushed while compressing the spring 56 by the chocolate and is pushed from the locking jaw b 48. It will be spaced apart to open the passageway.

Therefore, the chocolate is released from the chamber 44 in proportion to the volume of the rod 68 advanced, and sequentially moves the passage c 76 and the hose b 78 (reference 3) through the hole b 74. Through the inlet plug 102 (see Fig. 9) is introduced into the distribution pipe (92).

When the chocolate is supplied as described above, the chocolate water level remaining inside the distribution pipe 92 rises, and passes through the gap formed between the tube 96 (see FIG. 7) and the nozzle 100 and passes through the nozzle 100. Injected into the cone 4 (see Fig. 2), in which the injection amount is sprayed in proportion to the volume of the rod 68 (see Fig. 4) is advanced in the guide hole (64).

When the spraying operation is completed, the cam (not shown) is operated to move the move frame 104 by raising the guide rod 106 so that the lower end of the nozzle 100 is spaced apart from the top of the cone 4 by a predetermined distance.

Then, if the mold plate 6 stops after placing the new cone 4 at the lower end of the nozzle 100 for the next operation, the cam not shown is operated and the move frame 104 is lowered. (100) The lower end is positioned above the cone 4, and at the same time, the cylinder 66 of the pushing part 32 (see FIG. 4) is operated as described above, and the rod 68 is moved forward and backward and the chocolate is supplied. do.

In this paper, the chocolate stored in the tank is heated and circulated to the supply part and circulated, so that the structure can be simplified and the manufacturing cost can be reduced. In addition, the chocolate that temporarily stays in the distribution pipe and the hose is solidified. It has the advantage of preventing it.

Claims (7)

With the tank 24, A pump 26 connected to the tank 24, Control unit 28 and connected to the pump 26 to adjust the flow of chocolate, A pushing unit 32 installed at one side of the control unit 28 to introduce or discharge chocolate; Distribution pipe 92 is connected to the control unit 28, The nozzle 100 is installed in the distribution pipe 92, Cone chocolate coating device for ice cream cone confectionery, characterized in that consisting of a housing (86) which is connected to the control unit 28 and forms a passage (94) outside the distribution pipe (92). The method of claim 1, The control unit 28 supplies some of the chocolate to the distribution pipe 92 to be sprayed through the nozzle 100, and some of the chocolate is supplied to the housing 86 to be circulated through the passage 94 and then the tank ( 24. Apparatus for applying an ice cream cone pastry chocolate, characterized in that the return to 24). The method according to claim 1 or 2, The control unit 28, A passage a (38) formed by connecting the pump (26) to the inlet side and the housing (86) to the outlet side, respectively; The chamber 44 is formed by connecting the distribution pipe 92 to the outlet while connecting the inlet side to the passage a 38 and installing the pushing portion 32 on one side; The body 44, each consisting of a passage b (80) formed while being separated from the chamber (44) and the passage b (80), connecting the inlet to the housing (86) and the outlet to the tank (24). Cone pastry chocolate coating device for ice cream. The method of claim 3, wherein The locking jaws a, b (46, 48) are formed in the chamber 44 by varying the diameter with a difference in height with the pushing end 32 in between, and the locking jaws a, b (46, 48). Balls a, b (50, 52) are provided with ice cream cone pastry chocolate coating device, characterized in that respectively installed. The method of claim 4, wherein The pressing member (54) is installed on the upper part of the ball b (52), the fixing screw 58 for providing a support force to the upper end of the pressing member (54), characterized in that the confectionery chocolate coating device for ice cream cones. The method of claim 5, The pressing member 54 is a confectionery chocolate pastry coating device for ice cream, characterized in that made of a spring (56). The method of claim 1, A tube 96 communicating with the inside of the upper portion of the distribution tube 92 is installed to couple the cap 98. The upper portion of the nozzle 100 has a gap in the lower portion of the tube 96. Cone pastry chocolate coating device, characterized in that located.