Arch preventing and eliminating integrated flour warehouse

Abstract

The invention belongs to the technical field of warehousing, and discloses an arch preventing and eliminating integrated flour warehouse. The flour warehouse comprises a warehouse body, wherein a storage bin is fixedly mounted in the warehouse, a top cover is fixedly mounted at the top of the warehouse body, a dust extractor is fixedly mounted at the bottom of the top cover, and a dust density monitoring device is fixedly mounted at the left side in the warehouse body. According to the flour warehouse, good flour arch preventing and eliminating effects are achieved by arranging storage barrels, hydraulic rods, driving blocks and the like; by arranging the multiple storage barrels in a layer-by-layer sleeving mode, when a humidity detection device detects that the internal humidity of flouris excessively high, the hydraulic rods are manually controlled to drive the driving blocks to change the positions of all the storage barrels in the storage bin, at the moment, elastic breathable layers are exposed, and the flour in the elastic breathable layers is loosened; and by utilizing the hydraulic rods to control the whole storage bin to ascend and descend multiple times, exchange of internal air and external air can be well realized, the internal humid air is rapidly exhausted, and finally the purposes of preventing and eliminating arches are achieved.

Description

technical field [0001] The invention belongs to the technical field of warehousing, in particular to an anti-arch and anti-arch integrated flour bin. Background technique [0002] With the rapid development of agricultural technology, with the help of scientific means and machinery, all kinds of crops have basically experienced a continuous increase in grain production. In order to ensure the food security of our country and facilitate subsequent processing and use, it is often used The warehouse is stored and stored, and the storage of wheat flour is very representative. Flour is very hygroscopic, and it will absorb the moisture in the surrounding environment. The more humid the environment, the greater the moisture content of the flour. When the flour content When the amount of water is high, not only is it easy to agglomerate, but it will also deteriorate and become moldy. Therefore, the environment for storing flour in the warehouse should be dry enough and the humidity ...

AI Technical Summary

Problems solved by technology

[0002] With the rapid development of agricultural technology, with the help of scientific means and machinery, all kinds of crops have basically experienced a continuous increase in grain production. In order to ensure the food security of our country and facilitate subsequent processing and use, it is often used The warehouse is stored and stored, and the storage of wheat flour is very representative. Flour is very hygroscopic, and it will absorb the moisture in the surrounding environment. The more humid the environment, the greater the moisture content of the flour. When the flour content When the amount of water is high, not only is it easy to agglomerate, but it will also deteriorate and become moldy. Therefore, the environment for storing flour in the warehouse should be dry enough and the humidity should not be heavy; the ripening of flour is inseparable from the appropriate temperature. The higher the temperature, the faster the ripening. Excessive temperature will affect the quality of flour and shorten the shelf life of flour. Therefore, the ideal temperature of the warehouse should be controlled between 18°C ​​and 24°C

[0003] At present, with the development of the enterprise, the powder mixing system is equipped in the flour production process with a large scale or special flour, but the problem of arching in the flour warehouse also plagues the enterprise. One of the main reasons for the arching is that the powder is conveyed Humidity increases during storage and storage, which increases the bonding force between them

How to prevent and eliminate arching is a major problem that has plagued flour manufacturing enterprises for a long time. In the actual use process, arching in the powder silo often occurs, especially in summer. After arching occurs, manually poking flour is laborious and the effect is poor.

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