Energy-saving and environment-friendly syrup inverting equipment

Abstract

The invention relates to energy-saving and environment-friendly syrup inverting equipment which comprises a steam supply device, a syrup preheating tank, a first syrup inverting tank, a second syrup inverting tank, a heating tank, an evaporating tank, a storage tank, a hot water supply device, a first booster pump, a second booster pump, syrup delivery pipes, steam delivery pipes, a first stirrer, a second stirrer, a first thermal insulation casing, a second thermal insulation casing, a third thermal insulation casing, a drainage balancing recovery tank, a residual heat recovery tank and recovery pipes. With the adoption of a sealed structure and secondary stirring, syrup is mixed more uniformly and has a lower water content; a produced sweet is more uniform and keeps the original taste and color; a burning situation can be avoided; used steam is subjected to centralized treatment; environmental pollution is avoided; the equipment is more environment-friendly and energy-saving; the first thermal insulation casing, the second thermal insulation casing and the third thermal insulation casing are additionally arranged for treating the steam generated in a production process, so that the generated steam is made full use of; and the equipment is more energy-saving.

Description

technical field [0001] The invention relates to a sugar cooking device, in particular to an energy-saving and environment-friendly sugar making device. Background technique [0002] In the candy production industry, the current sugar-refining equipment used for syrup is relatively simple, usually including a bucket and a mixer. Put the syrup raw material, white sugar, and water into the bucket, and use the mixer to stir and mix while heating. , although this stirring and mixing method is simple in structure, its disadvantages are particularly obvious, mainly in the following four aspects: [0003] (1) Due to stirring while heating, the syrup water vapor directly overflows from the opening of the material barrel, filling the entire production workshop, causing serious environmental pollution, and consuming more heating energy and offsetting the air conditioning in the workshop, resulting in energy waste; [0004] (2) Due to the dead angle that cannot be stirred between the a...

AI Technical Summary

Problems solved by technology

[0003] (1) Due to stirring while heating, the syrup water vapor directly overflows from the opening of the material barrel, filling the entire production workshop, causing serious environmental pollution, and consuming more heating energy and offsetting the air conditioning in the workshop, resulting in energy waste;

[0004] (2) Due to the dead angle that cannot be stirred between the agitator and the inner wall of the bucket, the syrup cannot be stirred evenly, resulting in uneven parts of the final candy, difficult to achieve the original taste, and uneven color tone, which affects the quality of the candy. quality;

[0005] (3) There is no step of evaporating the water in the syrup, so it is difficult to reduce the water in the syrup. The water in the syrup is more, resulting in poor taste of the made candy, which is also an important factor affecting the quality of the candy;

[0006] (4) Direct heating of the syrup is prone to scorching, especially the syrup at the bottom of the barrel, which is more likely to burn because it cannot be stirred, resulting in waste and seriously affecting the quality of the candy

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