Spiral conveying type multi-layer marinated egg drying device and working method thereof

Abstract

The invention relates to a spiral conveying type multi-layer marinated egg drying device and a working method thereof. The drying device comprises a rack, a drying box, an air inlet / exhaust system, ascrew conveying mechanism and a marinated egg output mechanism, the drying box is disposed on the rack, the screw conveying mechanism is disposed in the drying box, the screw conveying mechanism includes an input section, a spiral section, and an output section, the input section is located at a lower portion of the drying box, and the spiral section is provided with an egg shaking mechanism every180 DEG from the bottom to the top in the spiral direction, and the output section is located at an upper portion of the drying box; the marinated egg output mechanism is disposed obliquely on the side of the drying box and is engaged with the output section of the screw conveying mechanism; and the inlet / exhaust air system is disposed inside the screw conveying mechanism for conveying hot air tothe screw conveying mechanism. The spiral conveying type multi-layer marinated egg drying device has reasonable structure, small occupied space, long drying time and long stroke, good drying effect and obvious improvement of production efficiency.

Description

[0001] Technical field: [0002] The invention relates to a spiral conveying type multi-layer marinated egg drying device and a working method thereof. [0003] Background technique: [0004] The salted egg drying device in the existing market generally adopts the attached figure 1 The traditional multi-layer egg drying device shown is mainly composed of a lifting mechanism 37, a multi-layer conveying system 38, a frame main body 39 and an air intake and exhaust assembly 40, which has the following aspects Disadvantages: (1) In the multi-layer conveying system, the conveying function is only on the upper side, but the lower side occupies a lot of space due to structural limitations, and a lot of space is wasted, resulting in extremely low space utilization; (2) Drying time Insufficient, can only barely dry the residual marinade on the surface, which does not affect the vacuum packaging, but affects the improvement of product quality; (3) The production capacity of the marinate...

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Problems solved by technology

[0004] The salted egg drying device in the existing market generally adopts such as the attached figure 1 The traditional multi-layer egg drying device shown is mainly composed of a lifting mechanism 37, a multi-layer conveying system 38, a frame main body 39 and an air intake and exhaust assembly 40, which has the following aspects Disadvantages: (1) In the multi-layer conveying system, the conveying function is only on the upper side, but the lower side occupies a lot of space due to structural limitations, and a lot of space is wasted, resulting in extremely low space utilization; (2) Drying time Insufficient, can only barely dry the residual marinade on the surface, which does not affect the vacuum packaging, but affects the improvement of product quality; (3) The production capacity of the marinated egg production line is too large due to the limited space of the traditional drying device. Short, but the drying time is insufficient, so it cannot be improved; (4) The traditional multi-layer egg drying device wastes a lot of space, increases the heat conduction distance, causes a large heat loss, large energy loss, large power loss, and high production costs; ( 5) In order to control the moisture content of the eggs, egg manufacturers can only manually load the eggs dried by the traditional multi-layer egg drying device into trays, and then dry them in the baking room for more than an hour under manual operation; This wastes a lot of manpower, material resources and time, which seriously affects the production efficiency.

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