The servo motor is connected to the rotor pump. The quantitative control system precisely controls the filling volume by accurately regulating the rotational speed, rotation angle, and rotation time of the servo motor. For example, according to the set parameters, the motor can be made to rotate a specific angle or number of turns within a specific time, ensuring that the amount of chocolate filling poured into each piping bag reaches the predetermined value every time.
It is mainly composed of a pair of synchronously rotating rotors (such as gear rotors, cam rotors, etc.). When the rotors rotate inside the pump body, they periodically change the volume of the pump chamber. As the rotors turn, the chocolate filling is sucked into the pump chamber. As the rotors continue to rotate, the filling is carried to the outlet, and then extruded under pressure and transported to the filling position of the piping bag.
It can accurately control the filling volume of the chocolate filling, keeping the filling error within a very small range and ensuring that the amount of filling in each piping bag is consistent.
It is not only suitable for filling chocolate filling for bread but can also be used to fill various other sauces, such as cream, jam, etc. It can adapt to piping bags of different sizes and materials.
The components in contact with the chocolate filling usually adopt stainless - steel materials that meet food hygiene standards, such as 304 or 316L. These materials are corrosion - resistant and easy to clean, effectively preventing the filling from being contaminated.
Compared with manual or semi - automatic filling machines, its filling speed is significantly increased. It can achieve continuous and rapid filling, meeting the demand for filling chocolate filling into piping bags in large - scale bread production and improving production efficiency.
The structural design of the cam rotor pump enables smooth material conveyance, reducing pulsation, avoiding damage to the physical properties of the chocolate filling, and ensuring the uniform distribution of possible particles in the chocolate filling.
It is generally equipped with a user - friendly human - machine interface. Operators can master the operation method after simple training and can easily set various parameters on the touch screen. The equipment adopts a modular design with a reasonable layout of components. Maintenance personnel can easily inspect and replace components, reducing the maintenance cost.
