Cleaning equipment with good cleaning effect for chopstick production

Abstract

The invention provides cleaning equipment with a good cleaning effect for chopstick production, belongs to the technical field of chopstick production, and solves the problems that stubborn stains are difficult to remove, dead angles are easy to exist in cleaning and the cleaning effect is poor in the chopstick cleaning process of some existing chopstick cleaning equipment. The cleaning equipment with the good cleaning effect for chopstick production comprises a top base, a cleaning pool, a waste water pool and a conveying mechanism, a sealing cover is arranged above the cleaning pool, and a blocking mechanism is arranged in the waste water pool. In the cleaning process, the surfaces of chopsticks can be comprehensively brushed through the two sets of cleaning brushes, stubborn stains can be cleaned away, in the cleaning process, the equipment can also make the cleaning container vibrate, so that cleaning water or liquid in the cleaning container is vibrated, the chopsticks are vibrated and cleaned, and the cleaning efficiency is improved. Meanwhile, after cleaning is completed, the equipment can also dry the chopsticks, and the chopsticks do not need to be transferred into other equipment.

Description

technical field [0001] The invention relates to the technical field of chopsticks production, in particular to a cleaning device, in particular to a cleaning device for chopstick production with good cleaning effect. Background technique [0002] China has been using tableware for a long time. The history of using spoons is about 8,000 years, and the history of using forks is about 4,000 years. The upper limit of time for using chopsticks is uncertain, but it has a history of at least 3,000 years. Forks were still used until the Warring States Period. , 51 forks were unearthed in the Warring States tombs in Luoyang, Henan Province. After the Warring States Period, the dinner fork may have been eliminated, and records and objects rarely appeared. The division of labor between spoons and chopsticks in the pre-Qin period was very clear. Spoons were used to eat, chopsticks were used to eat the dishes in the soup, and plastic chopsticks were made of plastic. During the productio...

AI Technical Summary

Problems solved by technology

[0005] The cleaning methods used by the above two devices are immersion cleaning or rinse with nozzles. The former is difficult to clean the stubborn stains on the chopsticks, while the latter tends to have dead spots during the rinse process, and the cleaning effect is greatly reduced. If manual cleaning is used , Let the staff hold the cleaning tool to clean the chopsticks comprehensively. Although the cleaning effect is better, the efficiency is low, and after the chopsticks are cleaned, the surface is contaminated with a lot of water. In order to make the cleaned chopsticks put into the next production as soon as possible Therefore, it is necessary to dry the chopsticks, but the purpose is that the cleaning and drying operations of the chopsticks are mostly carried out separately on the cleaning equipment and the drying equipment. The staff needs to take out the cleaned chopsticks from the cleaning equipment, and then Putting it into the drying equipment is very cumbersome and reduces work efficiency

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