Cellar treading and cellar lifting integrated equipment for strong-flavor white white spirit cellar

Abstract

The invention discloses cellar treading and cellar lifting integrated equipment for a strong-flavor white spirit cellar . The equipment comprises a rack, a layered vinasse lifting unit and a materialhopper, wherein vinasse lifting unit transverse moving mechanisms are arranged on two sides of the upper part of the rack, and a vinasse lifting unit longitudinal moving mechanism is transversely andslidably mounted between the two vinasse lifting unit transverse moving mechanisms; the layered vinasse lifting unit is longitudinally mounted on the vinasse lifting unit longitudinal moving mechanismin a sliding manner, and comprises a lifting device, an L-shaped vinasse lifting conveyor and an inclination adjusting device; material hopper lifting mechanisms are arranged on two sides of the machine frame separately, material hopper transverse moving mechanisms are mounted on the material hopper lifting mechanisms in a lifting and sliding mode, and material hoppers are mounted on the materialhopper transverse moving mechanisms. A cellar treading device or a cellar cleaning device is detachably mounted at the bottom of the L-shaped vinasse lifting conveyor. Mechanical, automatic and intelligent layered vinasse lifting, cellar treading, cellar cleaning and other operations of strong-flavor white spirit are achieved, so that a cellar and vinasse are protected, the labor intensity of manual vinasse lifting is alleviated, and the wine brewing production efficiency is improved.

Description

Technical field[0001]The invention relates to the field of liquor brewing, in particular to an integrated device for stepping and lifting a strong-flavor liquor cellar pool.Background technique[0002]In the process of making Luzhou-flavor liquor, the fermented grains refer to the fermented grains after cooking. Generally, the wine can be obtained by distillation. Southern wineries all use the fermented grains (mother's grains, old grains) that have undergone multiple cycles of fermentation as ingredients. For the brewing of liquor, the southern wineries generally refer to the glutinous rice, the mother's lees, and the old lees as distiller's grains (the distiller's grains referred to in this application refer to the glutinous rice, mother's glutinous rice, old glutinous rice, steamed and fermented grains, etc.). During the normal production of Luzhou-flavor wines, there are generally six retort materials in each cellar. The top one retort (noodle lees), and the bottom five retort gra...

AI Technical Summary

Problems solved by technology

The existing technology mainly adopts the following two ways of starting the dross: the first one is to finish the drossing operation manually, but there are defects such as narrow working space, high labor intensity, bad working environment, poor sanitary conditions, and low production efficiency; the second one 1. Use the driving grab to lift the lees, but the dead angle of the grab is large, and it is easy to squeeze and damage the distiller's grains. At the same time, the angle of the grab is unable to adjust, and it will seriously damage the cellar, and it is difficult to achieve Hierarchical work

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