TWM566995U - Egg roll machine baking tray - Google Patents

Abstract

An egg roll baking tray is a baking material for forming a baking unit for forming such an egg roll. The baking material is introduced into the baking tray on the lower side, and a suitable depth is formed on both sides of the baking tray to facilitate the slurry material. In the case of being covered by the upper cover, the baking pan is not flattened to the periphery, and the paste-like foodstuff introduced into the baking pan is heated and baked in accordance with the pressing of the upper cover, and then the baked object is baked by the stick. The roll-up can be set by the obstruction passages on both sides, and the rolled up egg roll is in a thin state in which the middle section is thicker and inclined on both sides, so that the finished product has a thin outer side and a middle side. Real taste.

Description

Egg roll baking tray

The present invention provides an egg roll baking tray, which is mainly used for baking and baking a baking unit for forming such an egg roll, and can be formed on both sides by a baking tray on the lower side. The barrier section is inclined downwards to facilitate the overflow of the slurry-like food material when it is covered by the upper cover to the periphery.

Press, the general industry is making a variety of traditional snacks, such as: red bean cake, pancakes, egg rolls, etc., usually the pre-mixed pre-mixed paste ingredients are poured into the pre-baked baking tray, by default The heating unit bakes the pulpy food placed in the baking pan into a pre-formed snack; here, the baking unit of the forming mechanism of the egg roll is further improved, and the egg roll is usually formed in advance. The proportioned slurry material is placed in the quantitative filling machine, and the feeding tube protruding from one side is connected to the injection unit, so that the injection unit is internally set by the quantitative filling machine according to the required amount of each time. The slurry material is introduced through and along the feed tube and then introduced into the preformed baking tray via the injection unit. Such an existing baking tray 10 (as in Figure 1) is generally completely flat on the upward facing layer 101. When the injection unit is introduced into the predetermined amount of the slurry-like food material and is covered with a top cover, the heating baking is started, and the paste-like food material is pressed by the upper cover, and the tile is pushed along the periphery of the baking tray. a pulp that approaches both sides (ie, the narrower left and right sides) If the food is not properly blocked, it will overflow directly, causing waste of the pulpy ingredients. At the same time, this The baking tray is baked in the same level as the upper facing layer, and is covered by the cover to heat the baking, and then the operator takes a stick to bake the baking sheet. The baked chopped up rolls are presented as egg rolls. The rolled up egg rolls are kept at the same thickness as a whole, and only a single thick taste is felt to the taster.

Based on this factor, the creator of the case here introduces the paste-shaped foodstuffs on the baking tray of the lower side for the baking unit for forming such egg rolls, and can form a suitable depth blocking section on both sides of the baking tray. The paste-like food material is covered by the cover of the upper cover and is not evenly overflowed to the periphery, and the paste-like foodstuff introduced into the baking pan is heated and baked in accordance with the pressing of the upper lid, and then the stick is baked. The rolled up of the cooked food can be set by the obstruction passages on both sides, and the rolled up egg roll is in a thin state in which the middle section is thicker and inclined on both sides, so that the finished product has the outer side as a whole. The crispness and the taste of the middle.

The creation is based on the baking tray of the baking unit for forming such egg rolls, and the introduction of a predetermined amount of the slurry-like food material is easily subjected to the upper cover pressing and flattening to the periphery, and the surface of the baking sheet is applied. It is a problem that the same flat surface is such that the baked baking material is completely thick and the whole is solved, so that the slurry material can be formed on the sides of the two sides to form a suitable depth blocking section of the baking sheet, and the upper cover is fitted. It can ensure that the slurry-like food material is flattened to the periphery without overflowing; and the paste-like foodstuff introduced into the baking tray is pressed and combined with the upper lid to heat-bake the baked cooked food, and when the baked-shaped cooked object is rolled up, the egg is rolled up. The middle section of the roll is kept thick and slightly thin on both sides, so that the finished product has a taste of the outer side and the middle side.

The main purpose of the present invention is to introduce a paste-shaped foodstuff on the lower side of the baking unit used for forming the baked egg which is not rolled up, and to heat it with the cover. Baking can keep the slurry material in the baking tray, which is taken in: the baking unit here is a baking tray comprising a predetermined width and being incorporated into the heating unit, and a correspondingly incorporated into the heating unit The upper cover is configured to open and/or close by a set of driving cylinders disposed on one side of the base, and a supporting section is coupled to the outer protruding rod section as a displacement of the protruding rod section to open/expand the upper cover The push-out of the rod segment can drive the upper lid to close, so as to act on the timely introduction and/or baking of the pulped food material; the improved portion of the present invention is: forming a suitable depth along both sides of the baking tray and a blocking section that slopes downwards inwardly; the slurry-like foodstuff that is pressed into the baking tray is pressed against the periphery of the slurry-like food material to be confined on both sides of the barrier section without overflowing; The paste-like foodstuff introduced into the baking tray is pressed and combined with the upper lid to heat-bake the baked cooked matter, wherein the middle section is of sufficient thickness, and the rolled egg roll is kept thick in the middle section. And slightly thinner on both sides To obtain the finished outer crackers have a solid intermediate Sapporo overall taste.

[Use]

10‧‧‧Bakeware

101‧‧‧ role level

[this creation]

1‧‧‧ baking pan

11‧‧‧Blocking paragraph

2‧‧‧Upper cover

3‧‧‧ baking unit

31‧‧‧ Pedestal

32‧‧‧Drive cylinder

321‧‧‧ protruding rod section

33‧‧‧Support section

Figure 1 is a perspective view of the conventional egg roll machine with its lower baking pan.

Figure 2 is a three-dimensional view of the bottom of the original egg roll machine.

Figure 3 is a representation of the baking tray of the present egg roll machine in the baking unit with the upper cover and related components.

Fig. 4 is a side view showing the baking unit of the present egg roll machine in combination with the baking sheet in an open shape.

Fig. 5 is a top plan view showing the baking unit of the original egg roll machine in combination with the baking tray.

Fig. 5 is a detailed sectional view of the A1 portion of Fig. 5.

Fig. 5 is a detailed cross-sectional view of the A2 portion of Fig. 5.

The egg roll baking tray designed in the present invention (such as Figures 3 and 4) is mainly introduced to the baking tray 1 on the lower side of the baking unit 3 used for forming the baked egg which has not been rolled up. The paste-like food material and the heating and baking of the upper cover 2 can keep the slurry-like food material laid in the baking tray 1, which is adopted: the baking unit 3 here comprises a predetermined width and is incorporated into the heating unit. The baking tray 1, and a corresponding upper cover 2 which is also incorporated into the heating unit therebetween, the opening/closing of the upper cover 2 is outwardly protruding by the driving cylinder 32 provided on one side of the base 31. Connecting a support section 33 as a displacement in the protruding rod section 321 can open the upper cover 2 (as shown in Fig. 4) / or push out the protruding rod section 321 to drive the upper cover 2 to close (as shown in Fig. 3) to paste The ingredients are activated at the appropriate time for introduction/heat baking (the active members mentioned here are both existing and non-claimed parts).

The improvement of the present invention is as follows: along both sides of the baking tray 1 are blocking sections 11 which are formed at a suitable depth and are inclined downwards inwardly (as in Figures 2, 5, 5, 1, 5) Figure 2); as the slurry-like foodstuff introduced into the baking tray 1, under the cover of the upper cover 2, the slurry-like foodstuff between them is confined to the periphery to be blocked on both sides of the section 11 without overflowing; The paste-like foodstuff introduced into the baking tray 1 is pressed and combined with the upper lid 2 for heating and baking, and the middle section is of sufficient thickness, and when the stick is rolled up, the two sides can be The barrier is set, and the rolled up egg roll is kept thicker in the middle section and slightly thinner on both sides, so that the finished product has a thin outer side and a middle taste.

Claims (1)

An egg roll baking tray is a baking tray for the baking unit which is used for forming the baked egg roll which is not rolled up, and is introduced into the paste-shaped food material, and is heated and baked with the cover. Keeping the slurry material in the baking tray is: the baking unit here is a baking tray comprising a predetermined width and being incorporated into the heating unit, and a corresponding upper cover which is also incorporated into the heating unit The opening or closing of the upper cover is to connect a support section to the outer protruding rod section by a set of driving cylinders disposed on one side of the base, and the displacement of the protruding rod section can open the upper cover or push out the protruding section. The upper cover can be driven to close, so as to timely act on the introduction or heating bake of the pulpy food; the modified part is: along the sides of the baking tray, each of which forms a suitable depth and is inclined downwards and downwards. In the case of the paste-like foodstuff which is introduced into the baking pan, the paste-like foodstuff which is pressed by the top cover is squashed toward the periphery, and is restricted to the side of the barrier section without overflowing, and the paste-like foodstuff introduced into the baking pan Cooperating with the upper cover for pressing Hot-baked roasting, the middle section is of sufficient thickness, due to the arrangement of the obstructing passages on both sides, so that the egg roll rolled up by the stick is kept thicker and slightly on both sides. Slightly thin, so that the finished product has a thin outer side and a taste in the middle.