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Professional Manufacturer Of Baked
Whole-set Equipment
Introduction of chocolate pouring machine
Jun 01,2022
At present, the common chocolate pouring machine has a barrel and a blanking plate located below the barrel. A replaceable distribution plate is inserted under the blanking plate, and the distribution plate is provided with a feed slot and a discharge port corresponding to each valve cavity. The upper part of the valve cavity communicates with the corresponding blanking port on the material barrel, and the lower part of the valve cavity communicates with the corresponding feeding groove on the distribution plate. Each valve cavity is provided with a rotating valve core, and the rotating valve core is driven by an outer valve core driving mechanism. Each of the plunger chambers is provided with a plunger, and these plungers are arranged side by side and driven by the same plunger driving mechanism.
Before the pouring process of the above-mentioned chocolate pouring machine, it is necessary to first place a chocolate template under the distribution plate. The chocolate template is prefabricated with cavities forming a predetermined chocolate shape, and each cavity is connected to a discharge port on the distribution plate. relatively. At the beginning of pouring, the valve core is in the first working position, so that the material barrel is connected with the plunger cavity. At this time, by driving the plunger to move backward, the slurry is sucked from the material barrel into the plunger cavity. Then, the valve core is driven to the second working position, so that the plunger cavity is communicated with the feeding groove on the distribution plate. At this time, by driving the plunger to advance, the slurry is injected into the cavity on the chocolate template through the distribution plate. Theoretically, after the pouring is completed, the weight of the chocolate in the cavity of each chocolate template should be the same, but the actual situation is due to the influence of the gap and resistance in the pouring channel. Chocolate weights are inconsistent.
Generally speaking, if it is found that the weight of chocolate in some of the chocolate template cavities changes during the production process, it is only necessary to adjust the stroke of the plunger corresponding to the cavity to increase or decrease the pouring amount, and the error can be eliminated. product impact. However, the strokes of each plunger in the above-mentioned chocolate pouring machine are all fixed and cannot be adjusted, resulting in a quality defect that cannot be compensated for in the product.
