A fermented bean curd transport device

Abstract

The invention discloses a fermented bean curd transferring and conveying device. The fermented bean curd transferring and conveying device comprises a main rack, a back-and-forth moving component, anup-and-down lifting component, a first power device and a second power device, wherein the back-and-forth moving component is used for receiving and transferring fermented bean curds; the up-and-downlifting component is used for lifting the back-and-forth moving component up and down; the first power device is used for driving the back-and-forth moving component to move back and forth in the conveying direction; and the second power device is used for driving the up-and-down lifting component to do up-and-down lift motion. The fermented bean curd transferring and conveying device disclosed bythe invention replaces manual operation by virtue of intelligent machinery, improves the production efficiency and meets the development requirements of enterprises; besides, by adopting the intelligent machinery for transfer, secondary contact caused by manual operation is prevented, and the quality requirements of products are guaranteed.

Description

technical field [0001] The invention relates to a fermented bean curd production equipment technology, in particular to a fermented bean curd transfer and delivery device. Background technique [0002] At present, fermented bean curd, also known as fermented bean curd, is a traditional folk delicacy of the Han nationality that has been passed down in China for thousands of years. Because of its good taste, high nutrition, smell, and special fragrance, it is deeply loved by Chinese people and people in Southeast Asia. In the current production process of fermented bean curd, the fermented bean curd base that has been made can not be directly transferred to the subsequent warehouse-out conveyor line to enter the next process on the rotary pressing table. [0003] The previous solution was to directly move the fermented bean curd base to the follow-up production line manually. On the one hand, this method makes the labor intensity of the employees high and the efficiency is low...

AI Technical Summary

Problems solved by technology

In the existing production process of fermented bean curd, the fermented bean curd base that has been made can not be directly transferred to the subsequent warehouse delivery line on the rotary press table to enter the next process

[0003] The previous solution was to directly move the fermented bean curd base to the follow-up production line manually. On the one hand, this method makes the labor intensity of the employees high and the efficiency is low, and one-time handling requires two people to operate, resulting in a waste of personnel, which does not meet the requirements of the enterprise. development requirements; on the other hand, the lifting actions of employees may also cause secondary contact with semi-products, making it difficult to guarantee product quality requirements

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