Full-automatic multifunctional solar photovoltaic brewing machine

Abstract

The invention relates to a full-automatic multifunctional solar photovoltaic brewing machine. A high temperature water tank and a constant temperature water tank are arranged on the upper surface of achassis; a thermal insulation layer is arranged between wallboards of the high temperature water tank and the constant temperature water tank; a fermentation tank is arranged in the constant temperature water tank; a solar evacuated tube is erected between an inclined plane of a delta gasket and the side wall of the high temperature water tank; a photovoltaic module bypasses a steering pulley anda winding machine on the upper surface of the chassis by virtue of a pulling rope; the photovoltaic module passes an inverter by virtue of a wire and then is connected with a storage battery; a heating rod is also arranged at the bottom of the high temperature water tank; a cover plate sliding rail is fixed in the lateral direction of the upper edge of the right side wall of the thermal insulation layer; a permeation filter screen is erected on an inner base plate of the fermentation tank by virtue of a supporting frame; and a discharging pipe is arranged on the inner wall of the lower part of the permeation filter screen. The invention can provide a full-automatic multifunctional solar photovoltaic brewing machine which is compact in structure, greatly shortened in fermentation period, high in production efficiency, clean and sanitary and fully utilizes clean energy.

Description

technical field [0001] The invention relates to the field of brewing machinery and equipment, in particular to a fully automatic multifunctional solar photovoltaic brewing machine. Background technique [0002] Brewing refers to the process of obtaining products (such as wine, medicinal wine, soy sauce, vinegar, etc.) through microbial fermentation. Specifically, raw materials and microorganisms need to be placed in a brewing device, which is an important place for microbial fermentation. Inside the brewing device The temperature and humidity environmental factors will affect the fermentation process of microorganisms. Therefore, the brewing device is one of the important tools in the brewing process. [0003] Existing conventional brewing adopts grilling type large tank for natural fermentation, and the fermentation method using this method has the following disadvantages: [0004] 1. It is completely exposed to the sun, which is greatly affected by the weather and has a l...

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Problems solved by technology

[0004] 1. It is completely exposed to the sun, which is greatly affected by the weather and has a long production cycle. For example, the production of soy sauce may take up to 250 days, and this traditional device cannot be used to produce rice wine at the same time;

[0005] 2. The manual labor intensity is high and the cost is high, and it is necessary to manually turn over the tank and stir frequently;

[0006] 3. Poor hygienic conditions, completely exposed to the outdoors, easy to enter dust and be bitten by mosquitoes, and may even be mixed with insects into the product;

[0007] 4. Operations such as product discharge require manual scooping and subpackaging, and the work efficiency is low;

[0008] 5. The material of the ceramic cylinder body is easy to burst or smash in the long-term exposure to the sun or during the operation of workers, resulting in the loss of brewing products

[0009] In addition, the existing traditional brewing also uses fire-preserved stoves or steam-preserved fermentation tanks. There is a need to manually burn coal and other fuels to obtain the fermentation temperature, which consumes a lot of energy and has an impact on the environment, which is not conducive to environmental protection; the temperature is completely judged by manual experience and cannot be controlled. Accurate, unable to accurately grasp the temperature and time required for fermentation. If it is too low, it will affect the efficiency of fermentation time. If it is too high, it will easily destroy the beneficial ingredients such as amino acids in the product. It may even lead to fermentation failure and waste of fermentation raw materials, affecting normal production.

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