A fresh and wet dough wrapper pre-cooling device

Abstract

The utility model discloses a kind of fresh wet dough wrapper precooling devices, device includes structure box, the upper portion of one side of structure box is provided with feed inlet, the lower portion of opposite side of feed inlet is provided with discharge port;Multiple cooling plate assemblies are provided in the structure box, the cooling plate assembly is transversely parallel in the structure box Setting, and the cooling plate assembly of adjacent upper and lower positions keeps staggered setting in head and tail end;The cooling plate assembly of position uppermost is connected feed inlet in head section, the cooling plate assembly of position lowermost is connected discharge port in tail end;The cooling plate assembly includes material conveyor belt, cooling plate is paved between the upper and lower belt surface of material conveyor belt, to carry out non-contact cooling to fresh wet dough wrapper continuously passing through the belt surface of material conveyor belt.The device of the utility model has the advantages of high cooling efficiency, can maintain fresh wet dough wrapper quality, and is easy to clean and maintain, provides an efficient, reliable solution for the continuous batch rapid precooling of fresh wet dough wrapper.

Description

Technical Field

[0001] This utility model relates to the field of food machinery and equipment technology, specifically a pre-cooling device for fresh wet noodles used for continuous batch rapid pre-cooling of fresh wet noodles. Background Technology

[0002] In the food industry, fresh wet noodles, a common intermediate product in pasta processing, typically require pre-cooling during production. This process usually occurs after the noodles have been formed. The purpose is to rapidly lower the temperature of the noodles to inhibit microbial growth and enzyme activity, thereby maintaining their quality and extending their shelf life. Simultaneously, pre-cooling controls moisture evaporation, helping to maintain the noodles' texture and appearance, and facilitating shaping, subsequent processing, transportation, and storage. In continuous production processes, rapid and continuous pre-cooling is particularly crucial, not only improving production efficiency but also effectively ensuring the consistency and freshness of the fresh wet noodles.

[0003] In existing technologies, flatbed precooling devices are a common type of precooling equipment, which precool dough by placing it on a cooling plate. The advantages of flatbed precooling devices are their simple structure and ease of operation, but they also have some significant drawbacks. First, the cooling process is not continuous; its efficiency is limited by the plate's temperature and the contact area between the dough and the plate, resulting in a relatively slow precooling speed that is difficult to meet the demands of high-speed continuous production. Second, because the dough is in direct contact with the plate, excessive evaporation of moisture from the dough surface can easily occur, affecting the texture and appearance of the dough. Furthermore, flatbed precooling devices also present certain difficulties in cleaning and maintenance, as dough may adhere to the plate during the cooling process, leading to incomplete cleaning, affecting hygiene, and shortening the equipment's lifespan.

[0004] In summary, while existing precooling devices and methods meet the needs of precooling fresh wet dough sheets to some extent, they still suffer from low cooling efficiency, compromised product quality, and difficulties in equipment maintenance. Therefore, developing a new and more efficient precooling device to address the shortcomings of existing technologies is a topic worthy of in-depth research in the food industry. Utility Model Content

[0005] The technical problem solved by this utility model is to provide a pre-cooling device for fresh wet noodles. This device is attached to the rear of the noodle-making machine and is used to continuously and rapidly pre-cool the fresh wet noodles output from the noodle-making machine, so as to solve the defects in the above-mentioned technical background.

[0006] The technical problem solved by this utility model is achieved by the following technical solution:

[0007] A pre-cooling device for fresh wet noodles includes a structural box, with an inlet on the upper part of one side of the structural box and an outlet on the lower part of the opposite side of the inlet.

[0008] The structural box contains multiple cooling plate assemblies, which are arranged horizontally and parallel within the structural box. Adjacent cooling plate assemblies are staggered at their ends, such that the tail end of the upper cooling plate assembly receives the head end of the lower cooling plate assembly. The uppermost cooling plate assembly is connected to the feed inlet at its head, and the lowermost cooling plate assembly is connected to the discharge outlet at its tail end.

[0009] The cooling plate assembly includes a material conveyor belt, and a cooling plate is laid between the upper and lower surfaces of the material conveyor belt to perform non-contact cooling of fresh wet dough sheets that continuously pass through the surface of the material conveyor belt.

[0010] As a further limitation, the feed inlet is connected to a feed belt that enters the structural box body at an angle, which is used to feed the fresh wet noodles to be pre-cooled from the noodle making machine into the structural box body from the feed inlet; the discharge outlet is connected to a discharge belt that exits at an angle, which is used to send the pre-cooled fresh wet noodles out of the structural box body from the discharge outlet.

[0011] As a further limitation, the cooling plates in the cooling plate assembly are cooled by a chiller, and the cooling medium is propylene glycol. The chiller is assembled in the top area of ​​the structural box and connected to each cooling plate through a pump pipeline to provide the cooling medium to the cooling plates, thereby achieving continuous and efficient pre-cooling of fresh wet dough.

[0012] A heat transfer medium, which is a hot water tank, is also provided in the top assembly area of ​​the structural box. It is connected to the surface of the cooling plate through a pumping pipeline for defrosting the surface of the cooling plate.

[0013] As a further limitation, the cooling plate in the cooling plate assembly is formed by splicing multiple cooling plate panels together in the length direction; each cooling plate panel has a connector at both ends, and the multiple cooling plate panels are spliced ​​and fixed together in the length direction by the connector.

[0014] As a further limitation, the cooling plate contains a serpentine channel composed of multiple stainless steel tubes, which allows the cooling medium to circulate within it, thereby achieving the effect of cooling the cooling plate.

[0015] As a further limitation, the material conveyor belt has a perforated surface so that the cold air from the surface of the cooling plate can radiate onto the fresh wet dough, improving cooling efficiency, while avoiding direct contact between the dough and the cooling plate, reducing excessive moisture evaporation, and maintaining the texture of the dough.

[0016] As a further limitation, the feeding speed of the material conveyor belts corresponding to the cooling plate assemblies at different heights within the structural housing is adjustable.

[0017] Beneficial effects: The pre-cooling device for fresh wet noodles of this utility model has a compact structure, is easy to operate, and is convenient to clean and maintain. By adopting non-contact cooling technology, it effectively prevents excessive evaporation of surface moisture caused by direct contact between the noodles and the cooling plates, thereby maintaining the texture and appearance of the noodles. After the fresh wet noodles are produced by the noodle-making machine, they pass through each cooling plate assembly in sequence, achieving continuous and rapid pre-cooling treatment. The way the cooling plates are set between the belts of the conveyor belt ensures the uniform distribution of the cooling medium under non-contact cooling conditions, ensuring that the fresh wet noodles are cooled evenly during the pre-cooling process, further enhancing the consistency and freshness of product quality, and also significantly improving the hygiene level and service life of the equipment. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of a preferred embodiment of the present invention.

[0019] The components include: 1. Speed ​​tracking photoelectric sensor; 2. Adjustable support legs; 3. Feed belt; 4. Structural housing; 5. Material conveyor belt; 6. Cooling plate; 7. Frame support; 8. Heat medium tank; 9. Refrigerant tank; 10. Defrosting duct; 11. Refrigerant control valve; 12. Defrosting silicone plate; 13. Water and frost collection box; 14. Drive roller; 15. Discharge belt. Detailed Implementation

[0020] To make the technical means, creative features, objectives and effects of this utility model easier to understand, the following description, in conjunction with specific illustrations, further elaborates on this utility model.

[0021] See Figure 1 A preferred embodiment of a pre-cooling device for fresh wet dough sheets is provided. In this embodiment, the pre-cooling device is used to continuously and rapidly pre-cool the fresh wet dough sheets output from a fully automatic noodle-making machine. Since the fully automatic noodle-making machine has a large output and the dough sheet output is continuous, the requirements for the pre-cooling treatment of the dough sheets are extremely high.

[0022] To meet this requirement, the main structure of the fresh wet noodle pre-cooling device in this embodiment includes a structural box 4. The internal structure of the structural box 4 is supported by a keel and a frame bracket 7, and the external structure is enclosed by a shell plate to form an overall pre-cooling space. In order to ensure the cold preservation effect of the pre-cooling space area, an insulation layer is provided on the inner side of the corresponding shell plate to reduce the loss of cold energy and improve the pre-cooling efficiency.

[0023] Structural box 4 in such Figure 1The shell structures on the front and rear sides shown are all detachable. These detachable shell structures allow users to easily clean and maintain components inside the structural housing 4, such as the cooling plate assembly and material conveyor belt 5, ensuring the hygiene and lifespan of the equipment. Figure 1 The view shown is of the internal structure after the removable shell plates on the front and rear sides of the structural box 4 have been removed, so as to more clearly show the layout and working principle of each component.

[0024] A feeding inlet is located on the upper left side of the structural housing 4, where a feeding belt 3 is attached. This feeding belt 3 extends diagonally upwards into the structural housing 4. The front end of the feeding belt 3 has a pre-installed interface for connecting with a fully automatic noodle-making machine, allowing the fresh, wet noodles output from the machine to be continuously fed into the pre-cooling device. The feeding belt 3 is a belt conveyor, and its conveying direction is consistent with the output direction of the fresh, wet noodles, ensuring that the noodles are smoothly and continuously transported from the noodle-making machine to the pre-cooling device. The end of the feeding belt 3 connects to the beginning of the material conveyor belt 5 inside the structural housing 4, achieving a seamless connection between the noodles and the pre-cooling device. The width of the feeding belt 3 can be set to match the width of the fresh, wet noodles to ensure stability during transport, preventing slippage or accumulation.

[0025] A discharge port is located on the lower right side of the structural housing 4, and an upward-sloping discharge belt 15 is connected to the discharge port. The discharge belt 15 is also a belt conveyor, with its front end connected to the tail end of the material conveyor belt 5 inside the structural housing 4. This belt continuously and smoothly feeds the pre-cooled fresh wet noodles out of the structural housing 4 of the pre-cooling device. Similar to the feed belt 3, the conveying direction of the discharge belt 15 is the same as that of the material conveyor belt 5, and the belt width can also be set to match the width of the fresh wet noodles to prevent the noodles from slipping or piling up during delivery. The end of the discharge belt 15 has a pre-installed interface for connecting with subsequent processing equipment, allowing the pre-cooled fresh wet noodles to be directly fed into the next process, achieving continuity and automation of the production process.

[0026] To further enhance the automation level of the equipment, a speed tracking photoelectric sensor 1 is installed at the front end of the feeding belt 3. This sensor monitors the output speed of the dough sheets from the fully automatic noodle-making machine in real time and feeds this speed signal back to the control system of the pre-cooling device. Based on the received speed signal, the control system automatically adjusts the conveying speed of the feeding belt 3 and the material conveyor belt 5 inside the structural housing 4. This ensures that the speed of the fresh wet dough sheets remains consistent throughout the entire process, from output from the noodle-making machine to the pre-cooling device and then out of the pre-cooling device. This prevents the dough sheets from piling up or being pulled during the conveying process, ensuring the stability of the pre-cooling effect and the uniformity of the dough sheet quality.

[0027] In this embodiment, both the feed belt 3 and the discharge belt 15 are set by structural supports, and the corresponding structural supports are fixed in the middle position by adjustable legs 2. The adjustable legs 2 are telescopic legs, which can adjust the tilt angle of the feed belt 3 and the discharge belt 15 by adjusting the height, thereby ensuring a smooth transition of the fresh wet noodles during the conveying process.

[0028] Inside the structural housing 4, multiple cooling plate assemblies are arranged parallel to each other along its length (horizontal direction in the diagram). These cooling plate assemblies are equally spaced vertically, and the beginning and end of adjacent vertically positioned cooling plate assemblies are staggered, forming a continuous, zigzag cooling path. The beginning of the uppermost cooling plate assembly is connected to the feed inlet, while the end of the lowermost cooling plate assembly is connected to the discharge outlet, ensuring that the fresh wet dough sheets can be continuously pre-cooled by passing through each cooling plate assembly in sequence.

[0029] Each cooling plate assembly includes a material conveyor belt 5, which is a loop belt tensioned on both sides by drive rollers 14 to form a continuous conveying path. The drive rollers 14 of different material conveyor belts 5 are connected by a synchronous belt to achieve synchronous rotation, ensuring smooth conveying of fresh wet dough sheets between the various cooling plate assemblies.

[0030] Cooling plates 6 are laid between the upper and lower surfaces of the material conveyor belt 5. The surface of the cooling plates 6 maintains a small gap with the surface of the material conveyor belt 5 to ensure that the fresh wet noodles do not come into direct contact with the cooling plates 6 during the conveying process, while still being able to fully receive the cold air released by the cooling plates 6, thus achieving non-contact cooling.

[0031] To further enhance the non-contact cooling effect, in another embodiment, the material conveyor belt 5 can be designed with a perforated surface. This allows the cool air to radiate more effectively onto the surface of the sheet through the perforated portion of the conveyor belt 5, further improving cooling efficiency. Simultaneously, this design avoids excessive surface moisture evaporation that could result from direct contact between the sheet and the cooling plate, helping to maintain the texture and appearance of the sheet.

[0032] In this embodiment, in order to realize the function of the cooling plate 6, the internal structure of the cooling plate 6 is composed of a serpentine channel made up of multiple stainless steel tubes. The cooling medium (such as propylene glycol solution) circulates in the serpentine channel to remove the heat on the cooling plate 6, thereby reducing the temperature of the cooling plate 6.

[0033] To ensure sufficient structural strength of the cooling plate 6 along the entire length of the material conveyor belt 5, the cooling plate is composed of three independent cooling plate units spliced ​​together to meet predetermined strength specifications. These cooling plate units are spliced ​​together longitudinally; each cooling plate unit is equipped with connectors at both ends, which are used to splice and fix multiple cooling plate units longitudinally.

[0034] Each cooling plate 6 is structurally encased on the outside of the internal structure using a metal material with good thermal conductivity, such as aluminum alloy or stainless steel, to ensure that the cold energy in the cooling medium can be quickly and evenly transferred to the fresh, wet dough.

[0035] The cooling medium for the cooling plates 6 is supplied by a chiller and connected to each cooling plate 6 via pump pipelines, achieving continuous cooling of the cooling plates 6. The chiller and refrigerant tank 9 are mounted in the frame support 7 area on the top of the structural housing 4, facilitating piping, inspection, and routine maintenance. Each cooling plate 6 in the cooling plate assembly is controlled by an independent refrigerant control valve 11 to precisely adjust the cooling capacity of each cooling plate 6, ensuring uniform cooling of the fresh wet dough during pre-cooling and avoiding over-cooling or under-cooling, further improving product quality consistency and freshness. Simultaneously, the independent refrigerant control valve also facilitates maintenance and troubleshooting of individual cooling plates 6, improving equipment reliability and maintenance efficiency.

[0036] Furthermore, under the technical conditions of this embodiment, it is considered that frost may form on the surface of the material conveyor belt 5 and the outer surface of the cooling plate 6 during continuous operation. To perform defrosting operations on the surface of the material conveyor belt 5, the cooling plate assembly is equipped with various defrosting measures:

[0037] First, a heat transfer medium tank 8 is installed in the assembly area inside the top frame support 7 of the structural housing 4. The heat transfer medium tank 8 contains hot water as the heat transfer medium, which is connected to the surface of the cooling plate 6 via a pump pipeline. When frost forms on the surface of the cooling plate 6, the heat transfer medium tank 8 is opened, and hot water is delivered to the surface of the cooling plate 6 through the pipeline to heat the cooling plate 6, melting the frost and achieving the defrosting function. The heating temperature and time of the heat transfer medium tank 8 can be adjusted according to actual needs to avoid overheating and adverse effects on the surface.

[0038] Secondly, defrosting ducts 10 are provided in the assembly area inside the top frame support 7 of the structural box 4. These defrosting ducts 10 are evenly distributed above the cooling plate 6, and the defrosting efficiency is further improved by blowing air onto the surface of the cooling plate 6.

[0039] In addition, a frost-removing silicone sheet 12 is provided at the end of each cooling plate assembly. The frost-removing silicone sheet 12 is closely attached to the underside of the material conveyor belt 5 and is positioned opposite to one side drive roller 14. When the material conveyor belt 5 moves the fresh wet dough to the end of the cooling plate assembly, the frost-removing silicone sheet 12 can scrape off the residual frost layer adhering to the surface of the material conveyor belt 5, ensuring the cleanliness of the surface of the material conveyor belt 5 and preventing the frost layer from contaminating the dough or affecting subsequent processing.

[0040] Meanwhile, to collect the melted frost water, a water and frost collection box 13 is also provided at the bottom of the structural housing 4. This water and frost collection box 13 is located below the cooling plate assembly and can receive frost water dripping from the surface of the cooling plate 6 and the material conveyor belt 5, ensuring the cleanliness and hygiene of the pre-cooling device. The water and frost collection box 13 can be cleaned periodically to maintain its collection effect.

[0041] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that these embodiments are for illustrative purposes only and are not intended to limit the scope of protection of this utility model. Furthermore, it should be understood that after reading the technical content of this utility model, those skilled in the art can make various alterations, modifications, and / or variations to this utility model, and all such equivalent forms also fall within the scope of protection defined by the appended claims.

Claims

1. A pre-cooling device for fresh wet dough sheets, characterized in that, It includes a structural box, with a feed inlet on the upper part of one side of the structural box and a discharge outlet on the lower part of the opposite side of the feed inlet; The structural box contains multiple cooling plate assemblies, which are arranged horizontally and parallel within the structural box. Adjacent cooling plate assemblies are staggered at their ends, such that the tail end of the upper cooling plate assembly receives the head end of the lower cooling plate assembly. The uppermost cooling plate assembly is connected to the feed inlet at its head, and the lowermost cooling plate assembly is connected to the discharge outlet at its tail end. The cooling plate assembly includes a material conveyor belt, and a cooling plate is laid between the upper and lower surfaces of the material conveyor belt to perform non-contact cooling of fresh wet dough sheets that continuously pass through the surface of the material conveyor belt.

2. The pre-cooling device for fresh wet dough sheets according to claim 1, characterized in that, The feed inlet is connected to a feed belt that slopes upwards into the interior of the structural box, used to feed the fresh wet noodles to be pre-cooled from the noodle making machine into the structural box; the discharge outlet is connected to a discharge belt that slopes upwards outwards, used to send the pre-cooled fresh wet noodles out of the structural box.

3. The pre-cooling device for fresh wet dough sheets according to claim 1, characterized in that, The cooling plates in the cooling plate assembly are cooled by a chiller, with propylene glycol as the cooling medium. The chiller is assembled in the top area of ​​the structural housing and connected to each cooling plate through pump pipelines to provide the cooling medium to the cooling plates.

4. The pre-cooling device for fresh wet dough sheets according to claim 3, characterized in that, A heat transfer medium, which is a hot water tank, is also provided in the top assembly area of ​​the structural box. It is connected to the surface of the cooling plate through a pumping pipeline for defrosting the surface of the cooling plate.

5. The pre-cooling device for fresh wet dough sheets according to claim 1, characterized in that, The cooling plate assembly consists of multiple cooling plate panels spliced ​​together along the length direction; each cooling plate panel has connectors at both ends, which are used to splice and fix the multiple cooling plate panels together along the length direction.

6. The pre-cooling device for fresh wet dough sheets according to claim 1, characterized in that, The cooling plate contains a serpentine channel made up of multiple stainless steel tubes, which allows the cooling medium to circulate within it.

7. The pre-cooling device for fresh wet dough sheets according to claim 1, characterized in that, The material conveyor belt has a perforated surface.

8. The pre-cooling device for fresh wet dough sheets according to claim 1, characterized in that, Within the structural housing, the feeding speed of the material conveyor belts corresponding to the cooling plate assemblies at different heights is adjustable.

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