Shoemaking production line

Abstract

The invention relates to a shoemaking production line. The shoemaking production line comprises an upper drawing mulling machine, pass-type vulcanizing baking equipment, rotary baking equipment, conveying equipment, a first sole pressing machine, pass-type baking equipment, a first manipulator, a second sole pressing machine, pass-type refrigeration equipment, a second manipulator and a last slipping machine, wherein the rotary baking equipment comprises an infrared baking oven and a rotary conveying rack; the infrared baking oven is provided with an upper cavity and a lower cavity to controltemperatures respectively. The shoemaking production line has the advantages that the length of the production line can be effectively shortened, the left and right feet can be convenient to distinguish in a sole pressing area, and the shoemaking production line can adapt to the situation that the baking temperature of a vamp is different from the baking temperature of a shoe sole.

Description

technical field [0001] The invention relates to the field of shoemaking, in particular to a shoemaking production line. Background technique [0002] The length of the traditional assembly line reaches 63M, which is not conducive to management, the walking distance is long, and the invalid working hours are long. [0003] The oven in the middle section of the traditional assembly line adopts a structure where the left and right feet are controlled separately. The sole and the upper are baked separately. Seriously affected the efficiency of the staff at the end. [0004] The process of getting the bottom pressing machine at the bottom joint of the traditional assembly line is too slow, so that the interval between them is too long, and the quality of the finished shoes cannot be fully guaranteed. [0005] The traditional assembly line is a straight-line type, and it is difficult to transport shoe-making accessories, (for example, after the last is removed from the last sect...

AI Technical Summary

Problems solved by technology

[0002] The length of the traditional assembly line reaches 63M, which is not conducive to management, the walking distance is long, and the invalid working hours are long

[0003] The oven in the middle section of the traditional assembly line adopts a structure where the left and right feet are controlled separately. The sole and the upper are baked separately. Seriously affected the efficiency of the staff at the bottom

[0004] The process of getting the bottom pressing machine at the bottom joint of the traditional assembly line is too slow, making the interval between them too long, which cannot fully guarantee the quality of the finished shoes

[0005] The traditional assembly line is a straight-line type, and it is difficult to transport shoe-making accessories, (for example, after the last is removed from the last section, the shoe last is manually transported, and a special person is required to transport the shoe last, which greatly wastes manpower material resources, and there are also potential safety hazards)

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