Efficient intelligent wine making yeast cake destacking system

Abstract

The invention discloses an efficient intelligent wine making yeast cake destacking system. The system comprises a robot, a clamp, a lifting machine, a yeast basket and a yeast frame. The clamp is fixedly connected with the wrist of the robot, a hook for clamping the yeast frame and a driving device I for driving the hook to move are arranged on the two sides of the clamp, the clamp is further provided with a push plate for pushing a yeast cake on the yeast frame to move front and back and a driving device II, the lifting machine is arranged on one side of the robot and corresponds to the yeastbasket in position, the lifting machine is provided with a material plate and a drive device III for driving the material plate to move up and down, the lifting machine is further provided with a drive device IV for driving the material plate to move front and back, and the end, close to the yeast basket, of the upper portion, in the front and back moving direction of the material plate, of the lifting machine is provided with a material blocking plate and a drive device V. The robot is provided with the clamp adapting to the yeast frame, in cooperation with the lifting machine capable of moving up and down and front and back, yeast cakes can be automatically taken out from the yeast frame and are stacked in to the yeast basket in a layered manner, and the beneficial effects of being intelligent, high in destacking efficiency and high in adaptation are achieved.

Description

technical field [0001] The invention belongs to the technical field of brewing equipment, and in particular relates to an intelligent, high-efficiency and intelligent wine-making koji cake unpacking system with high unpacking efficiency and strong adaptability. Background technique [0002] Distiller's yeast is a compound of various microorganisms and is the driving force behind wine fermentation. To make wine, koji must be made, which is actually the process of expanding and cultivating wine-making microorganisms. Generally, grains are used as raw materials to enrich microorganisms to make koji, and then koji is used to saccharify and ferment more grains to make wine. The quality of koji directly affects the quality and yield of wine. There are two main functions of distiller's yeast in brewing: as a fermentation starter that saccharifies starch in grains by enzymes such as amylase, and supplies sugar to yeast that undergoes alcohol fermentation; The function of the aroma...

AI Technical Summary

Problems solved by technology

After the qualified koji cakes are fermented, they need to be moved from the stacked koji frame to the koji frame for centralized transfer. However, in the prior art, the method of manually picking up koji cakes one by one and bending down repeatedly to stack them is not only extremely inefficient, but also The labor intensity of the workers is very high, and the koji cakes are easily broken due to collision and uneven force in the process of manual picking and stacking. Not only the utilization rate of koji cakes is low, but also the quality of koji cakes is affected.

Although there are also methods such as brick clamps for handling, although the efficiency of dismantling has been improved, the labor intensity of workers is still high, and it is difficult to avoid the problem of collision and breakage

In addition, there are also devices that use robots to unpack cakes one by one or line by line. Although it can effectively avoid the problem of collision and brokenness caused by uneven force, the efficiency of unpacking is still low, and it is difficult to adapt to different sizes on the same curved frame. Arrangement method, arrangement quantity, unpacking problem of Qubing

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