Siphon condensation collection structure for emulsified honey water bath

A siphon type, honey water technology, applied in water bath/sand bath/air bath, food science, etc., can solve the problems of no way to recycle condensation, condensation cannot be collected, and the controller is easy to enter water, etc., to achieve accurate orientation , increase the height difference, and accelerate the effect of current collection
CN109170737BActive Publication Date: 2022-03-22ι™ˆδΈ½θŠ¬
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
ι™ˆδΈ½θŠ¬
Publication Date
2022-03-22

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Abstract

The invention discloses a siphon type condensation collection structure used for emulsified honey water bath pots. The structure includes a pot body, an oblique collection structure, a base, and a control panel. The bottom of the pot body is a hemisphere, a control panel is installed on one side of the base, and an oblique collection structure is installed obliquely on the bottom of the pot body. The oblique collection structure includes an annular wall, a siphon structure, a flow guide structure, space, the annular wall is an annular structure and its inner circle is an inner space, the inner space fits with the bottom of the pot body, a siphon structure is installed in the middle of the bottom end of the annular wall, and on both sides of the siphon structure The annular wall is provided with a diversion structure. The present invention collects condensation in all directions through the annular wall, siphon structure, and diversion structure, which is not easy to miss. The collected condensation is collected in a container for recycling, and will not Affects the underlying electronics which is the control panel.
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Description

technical field

[0001] The invention relates to the field of equipment for emulsifying honey, in particular to a siphon type condensation collecting structure used in an emulsifying honey water bath. Background technique

[0002] Honey is a natural food with rich nutrients. Pure honey has a relatively high viscosity and is inconvenient to take. Emulsified honey is easier to preserve. Emulsified honey is a semi-solid spreadable food similar to butter, with a relatively low viscosity coefficient. The taste is good, and the processing steps are mainly semi-finished honey-preheating-constant temperature and high temperature stirring 1-constant temperature and high-speed stirring 2-condensation stirring-sterilization-stand cooling-low temperature storage-emulsified honey, and the condensation in the condensation stirring is mainly carried out by ice water bath Condensation, the following problems exist:

[0003] 1. When condensing, use an ice-water bath for condensation. The low...

Claims

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