Elevating machine for fermented grains

Abstract

The invention discloses an elevating machine for fermented grains, and belongs to the technical field of wine-making equipment. The elevating machine comprises a lifting platform and an elevating mechanism, wherein the lifting platform is capable of moving up and down along a vertical direction under the action of a hydraulic lifting truck; the elevating mechanism comprises a rotary shaft, an outer sleeve, an auger and a power mechanism used for driving the rotary shaft to rotate; the auger is a spiral blade; an auger housing is installed outside the auger in a sleeving manner; the auger housing is made of a hose; the auger and the auger housing form a flexible conveying pipeline; the outer sleeve is installed at the outer side of the rotary shaft in a sleeving manner; the auger housing is connected with the lower end of the outer sleeve; the upper end of the auger is connected with the rotary shaft; a charge port is arranged in the lower end of the auger housing; a fixed seat is arranged on the outer sleeve and a discharge port is arranged in the outer sleeve; a discharge tube corresponding to the discharge port is arranged on the fixed seat; and the fixed seat is installed on the lifting platform. The elevating machine disclosed by the invention is simple in structure, convenient to operate, time-saving and labour-saving, low in the labour intensity of workers, and high in elevating efficiency for the fermented grains; and the whole process of elevating, transferring and storing the fermented grains is sanitary and environment-friendly.

Description

technical field [0001] The invention relates to a wine fermented grains extractor, which belongs to the technical field of liquor brewing equipment. Background technique [0002] In the process of liquor brewing, fermented grains refer to fermented grains after cooking, or fermented or fermented solid materials in cellars. After this type of grain is fermented, it is usually distilled to produce wine. At present, most domestic liquor manufacturers carry out the fermentation of fermented grains in ceramic vats. Generally, the ceramic vats are buried in the ground, and the mouth of the vat is flush with the ground. Materials are added to the vat, and the appropriate temperature and water are controlled for fermentation. With the normal progress of the fermentation, the fermented grains will gradually sink, usually to the depth of 1 / 3 to 1 / 4 of the ceramic vat, the more fermented grains sink, the higher the wine production rate. [0003] At present, the traditional domestic p...

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Problems solved by technology

[0003] At present, the traditional domestic production method is to manually shovel out the fermented grains with a shovel, and then shovel the wine grains to the cart for the next distillation process. This method of extracting the grains has the following problems: First, due to the The fermented grains are buried in the ceramic vat below the ground, and the fermented grains will sink to 1 / 3 to 1 / 4 of the depth of the ceramic vat. It is inconvenient to use a shovel to extend from the mouth of the ceramic vat, which will seriously affect the shoveling of the fermented grains. Efficiency, for example, for a brewery whose production capacity requires about five tons of fermented grains per day, shoveling out the fermented grains manually with a shovel requires 4 workers per shift to manually extract the fermented grains, and the time required is about 4 hours; secondly, During the process of shoveling out the fermented grains, the fermented grains are easily infected by miscellaneous bacteria, which affects the quality of the fermented grains; finally, due to the manual operation, the entire process of shoveling out the fermented grains is greatly affected by human factors. Many, the labor intensity of workers is high, and the labor efficiency is lower

In short, using a shovel to shovel out the fermented grains will seriously affect the efficiency of winemaking and the quality of fermented fermented grains, and it is also advisable to make the fermented grains infected by bacteria

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