Stirring device for processing vermicelli raw materials

Abstract

The invention relates to the technical field of vermicelli production devices, and discloses a stirring device for processing vermicelli raw materials. The stirring device comprises a bottom plate and a shell, a first motor with an output shaft extending rightwards is fixedly mounted on the left side of the upper surface of the bottom plate, and a cam is fixedly mounted at the right end of the output shaft of the first motor; two sets of symmetrically distributed guide rails with opposite U-shaped openings are fixedly mounted on the front side and the rear side of the middle of the upper surface of the bottom plate, the shell located over the cam is jointly slidably mounted on guide rails, a through hole is formed in the middle of the upper surface of the shell, and two sets of symmetrically distributed L-shaped second supports are fixedly mounted on the upper surface of the shell; and a second motor located over the shell is jointly and fixedly installed on the horizontal sections of the second supports. The stirring device has the beneficial effects that starch stirring is effectively realized, starch is prevented from being attached to the inner wall of the shell, the subsequent workload is reduced, friction is reduced, lasting use of the device is facilitated, the stirring effect is more ideal, and use is facilitated.

Description

technical field [0001] The invention relates to the technical field of a vermicelli production device, in particular to a stirring device for vermicelli raw material processing. Background technique [0002] The processing of vermicelli is made of fresh potato as raw material, and then the sweet potato starch is continuously stirred with water to form a paste, which is then drawn and formed. Most of the current mixing equipment is simply placed in a barrel-shaped device. Stir directly. When water is manually added to the bucket, the water will accumulate on the surface of the sweet potato starch. It is difficult for ordinary stirring devices to quickly infiltrate the water into the bottom of the stirring device. It takes a long time to stir to slowly diffuse the water into the entire sweet potato starch. As a result, the paste efficiency is low, and the sweet potato flour has poor water absorption effect. [0003] In order to solve the above problems, there is an existing s...

AI Technical Summary

Problems solved by technology

[0002] The processing of vermicelli is made of fresh potato as raw material, and then the sweet potato starch is continuously stirred with water to form a paste, which is then drawn and formed. Most of the current mixing equipment is simply placed in a barrel-shaped device. Stir directly. When water is manually added to the bucket, the water will accumulate on the surface of the sweet potato starch. It is difficult for ordinary stirring devices to quickly infiltrate the water into the bottom of the stirring device. It takes a long time to stir to slowly diffuse the water into the entire sweet potato starch. As a result, the efficiency of making paste is low, and the sweet potato flour has poor water absorption effect

[0003] In order to solve the above problems, there is an existing stirring device for sweet potato vermicelli processing, which includes a bottom plate and a stirring box. There is a track on the bottom plate, rollers are installed on the bottom of the mixing box, and the rollers slide and snap into the track. , the bottom of the outer wall of the mixing box is fixedly socketed with the discharge pipe, a valve is installed on the discharge pipe, a chute is opened on the top of the mixing box, a bracket is installed at one end of the bottom plate, a stirring device is installed between the bracket and the chute, and a fixed plate is installed at the other end of the bottom plate. A mobile device is installed between the fixed plate and the outer wall of the mixing box, but it is difficult to scrape off the starch attached to the interior during use, which will affect the mixing of starch and water and cause residues in the future, increasing the workload of cleaning, which is not conducive to use

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