Micro-vacuum automatic balance filling machine and filling method

Abstract

The invention discloses a micro-vacuum automatically-balanced filling machine and a filling method. A vacuumizing system is arranged on the filling machine; a plurality of vacuumizing silicone tubes are distributed on the side wall of a material cylinder of the filling machine, two ends of each vacuumizing silicone tube are respectively located on the inner and outer sides of the material cylinder, and the end parts, located on the inner side of the material cylinder, of the vacuumizing silicone tubes are connected with a central vacuumizing pipe of a filling valve; vacuumizing suction disc assemblies are respectively arranged at a bottle feeding workstation and a bottle discharging workstation on the material cylinder, the end parts, located on the outer side of the material cylinder, of the vacuumizing silicone tubes are communicated with the vacuumizing suction disc assemblies, and each vacuumizing suction disc assembly is connected with a negative pressure buffer tank and a vacuum pump through a vacuum tube. The filling method comprises the following steps that the whole vacuumizing system is in a negative pressure state; when the filling machine rotates, packaging bottles on the bottle feeding workstation are vacuumed by virtue of the vacuumizing system after packaging bottles are fed to the bottle feeding workstation, and then opening the filling valve is opened, and sauce is filled; after the packaging bottles are fed in and discharged out of the bottle discharging workstation, the filling valve is closed, and then residual sauce at bottlenecks of the packaging bottles is extracted by virtue of the vacuumizing system.

Description

technical field [0001] The invention relates to sauce filling technology in the field of food packaging, in particular to a micro-vacuum automatic balancing filling machine and a filling method. Background technique [0002] In the production process of sauces and condiments, there are usually two major processes of cooking and packaging, and the core connecting these two processes is the filling process. The speed of filling and the quality of filling directly determine the production capacity of the entire production line. In the filling process of narrow-mouth bottles, the following methods are used most at present: one is through normal pressure filling, and filling is carried out under atmospheric pressure by the liquid's own weight, but this method is only suitable for filling with low viscosity and Liquids that do not contain gas; the second is through pressure filling, which is filled at a pressure higher than atmospheric pressure, which is generally applicable to t...

AI Technical Summary

Problems solved by technology

In the filling process of narrow-mouth bottles, the following methods are used most at present: one is through normal pressure filling, and filling is carried out under atmospheric pressure by the liquid's own weight, but this method is only suitable for filling with low viscosity and Liquids that do not contain gas; the second is through pressure filling, filling at higher than atmospheric pressure, this method is generally suitable for liquid filling with gas; the third is through vacuum filling, the pressure in the bottle is lower than atmospheric pressure This method is more efficient and is more suitable for filling sauces with high viscosity. However, most of the commonly used vacuum filling machines are high-vacuum filling machines, which have complex structures and require high vacuum degrees. , so the equipment investment cost is quite high, which is not conducive to the transformation of the traditional sauce industry. The loading machine cannot meet the filling requirements, and there are often phenomena of blockage, insufficient filling or even failure to fill.

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