First of all, making muffin cones starts with a lot of brown sugar, adding caramel, pigment and some secret flavoring agents. Introduce water into the blender. The temperature of cold water can prevent the batter from being too sticky. Through computer control, the noodle pot above the noodle oil tower is injected into the mixed liquid, and the vegetable oil is added while mixing all the raw materials with a stirring rod. Then the batter just flows into the cold storage tank from the stirring. At this stage, the consistency of the batter is the same as that of the muffin paste, and the constantly stirring leaves will keep its consistency. Now the batter oil nozzle with ice quantity flows onto the baking tray, and then the baking tray is quickly cooked through the gas stove. When the top bowl is opened, you can see the baked muffin skin.

Secondly, the automatic arm moves the crust to the pancake winder, and the machine contacts the crust and rolls it into a brush. The selected cone falls into the slideway and then moves up and down on the open elevator for cooling and hardening. The cones fall into another chute and are arranged vertically on the conveyor belt. Automatic finger position adjustment to prepare for the subsequent paper covering process. A computer with a camera counts the number of cones, sends the information to the stacker, stacks them according to the correct number, and immediately turns on a device to push a ball into the cones, so as to tailor the rupture point of the cones to ensure that each cone can be qualified. On the production line of another cone, the design of the home page system is slightly different. The crust here is fan-shaped and the edge is flat. With special batter, biscuit cones are stronger than muffin cones, so more people choose this cone to hold hard ice cream.

Thirdly, the packager puts the cone on the dragon tray, and then the whole package can be completed by the high-density absorbent film hot air blower. X-rays send internal information to the computer, which will not only count the number of cones, but also remind people to automatically pick up the paper and open it when there is a problem, so that the whole package of cones can be put in. At the same time, they can also stir various colors of cake cone batter. The cake cone is not sweet, and it tastes like a cake just like its name. When the face is injected into an upright model, the shape of the cake cone is different from that of muffins and cookie cones. They are more like videos than fried ones. You can also make the metal core more crisp by driving it into the model for setting. The gas heater bakes up and down together, and then the cake tube falls into the chute and enters the packaging station. Unlike other cones, cake cones do not need to be refrigerated for a long time. 9 1 It's brittle when it's done well. Similarly, the finger is picked up by the mechanical arm and placed in front of the cone, which will be sent to the ice cream shop for ice cream.