Fundamentals

After turning on the machine and igniting the gas combustor, the machine preheats the omelet trays. The movement system propels the trays to move along the guide tracks, undergoing sequential processes such as greasing, filling, flipping, and pressing. Merge two adjacent mature omelet bases into one. The emptied omelet tray continues to move forward, starting a new round of greasing, filling, flipping, and pressing procedures. Repeat the process for four times to obtain a standard tamagoyaki cube made of five layers of egg bases.

Omelet trays

The omelet trays are meticulously designed to accommodate liquid eggs and other raw ingredients. Each tray is equipped with a double-compartment design, with each compartment tailored to the dimensions of a standard tamagoyaki. These trays are constructed using food-grade aluminum alloy and feature Teflon-coated inner walls. When two omelet trays are used together, they naturally form a pair, allowing for the seamless stacking of omelet bases during the flipping process.

Support system

The support system both secures all components and provides guide tracks for the movement of omelet trays. It incorporates a dual guide track structure that allows omelet trays to move in a circular motion.

Movement system

Movement system is utilized to propel the omelet trays, allowing them to move and pause along the guide tracks in a rhythmic and orderly fashion, while undergoing processes such as greasing, filling, flipping, and pressing. The speed of movement can be adjusted to accommodate the production process.

Greasing system

The purpose of the greasing system is to achieve even distribution of cooking oil within the tray. This is accomplished by a pneumatic lubrication pump that supplies cooking oil to the greasing mechanism. As the greasing mechanism presses down and makes full contact with the tray, it ensures thorough and uniform oil spreading.

Heating system

The heating system is used for heating omelet trays and comprises multiple parallel bar combustors. It utilizes liquefied petroleum gas or natural gas as an energy source. The layout and spacing of the bar combustors have been thoughtfully designed, allowing for precise control of the heat output of each combustor through a one-to-one configuration of the regulator valve.

Filling system

The filling system is used to dispense liquid eggs into omelet trays, consisting of filling and tilting units. The filling unit pours a fixed amount of liquid egg into the tipping bucket, and through the tilting action, the egg liquid flows into and evenly distributes in the omelet tray. The thickness of a single-layer omelet base can be controlled by adjusting the filling quantity.

Flipping system

Flipping system is used for flipping the omelet trays, so that the compacted,stacked and well cooked omelet bases are turned and stacked onto the freshly roasted single layer. This allows for reasonable allocation of heating time for each layer and uniform doneness inside and outside of finish product.

Pressing system

Pressing system is used to compress the stacked omelet layers, preventing stratification and ensuring a more compact final product.

Control system

Control system adjusts the speed of guide tracks, coordinates the movement frequency and cycle time of each device. It ensures the seamless and precise coordination throughout the entire process.