Quadruplet rotating disk movable steaming bucket

Abstract

The invention discloses a quadruplet rotating disk movable steaming bucket. The bucket comprises a sinking groove formed on the ground, and a step surface is formed on the groove opening of the sinking groove. A round supporting ground rail is arranged on the step surface. A rotating supporting table is arranged in the center of the sinking groove and rotationally provided with a rotating disk body. A steaming bucket body is installed on the rotating disk body. A driving mechanism is installed on the side face of the rotating supporting table and is in transmission connection with the rotating disk body through a gear. A bottom pot is installed in the steaming bucket body. Steaming quality, liquor storage according to quality, cooking gelatinization and large-vapor acid discharge can be effectively controlled easily. A travelling trolley is fully used for fast discharge, and excessive adhesion and excessive smash caused by other discharging manners are avoided. It is guaranteed that white wine brewing fermentation quality and wine base quality are improved, labor intensity is low, and cost performance of investment is high.

Description

technical field [0001] The invention relates to the field of brewing equipment, and in particular belongs to a four-joint rotary table live retort barrel. Background technique [0002] In the current brewing equipment, independent double steamer barrel wine steaming equipment is used. The steamer time is 35-40 minutes, the wine steaming time is 20-30 minutes, the grain steaming and acid discharge time is 30-40 minutes, and the steamer time is 15 minutes. Minutes, if calculated on the basis of 8 retorts, the whole time is more than 10 hours, and the labor time of workers is longer, which causes the workers to operate quickly, the operation of the retort is not fine, the time for gelatinization and acid discharge is not enough, and the force of the retort is more, which affects The quality of distilled spirits, the acidity before entering the pond, the viscosity of the fermented grains, etc., and further affect the fermentation quality after entering the pond. If the triple-t...

AI Technical Summary

Problems solved by technology

[0002] In the current brewing equipment, independent double steamer barrel wine steaming equipment is used. The steamer time is 35-40 minutes, the wine steaming time is 20-30 minutes, the grain steaming and acid discharge time is 30-40 minutes, and the steamer time is 15 minutes. Minutes, if calculated on the basis of 8 retorts, the whole time is more than 10 hours, and the labor time of workers is longer, which causes the workers to operate quickly, the operation of the retort is not fine, the time for gelatinization and acid discharge is not enough, and the force of the retort is more, which affects The quality of distilled spirits, the acidity before entering the pond, the viscosity of the fermented grains, etc., and further affect the fermentation quality after entering the pond

If the triple-type retort is used, there are disadvantages such as high equipment installation height, multiple coolers, inconvenient water discharge from the bottom pot, easy air leakage at the reversing shaft, and long shifts.

The triple turntable live retort is not suitable for the enterprise's feeding volume, which will cause the shift time to be too long

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