Sterilization device for the production of snack foods

Abstract

The utility model relates to the technical field of sterilization device, and disclose a kind of sterilization device for leisure food production, including workbench, workbench is equipped with jacketed heating tank in lower left corner, four end turntable is fixedly sleeved on transmission shaft, the upper end of workbench is fixedly installed with fixed frame in upper left corner, the front end of fixed frame is fixedly installed with electric push rod, the lower end output of electric push rod is fixedly installed with lifting plate, the lower end of lifting plate is fixedly installed with jar cover in front side, the lower end of lifting plate is fixedly installed with drying cover in back side, the upper end of workbench is installed with steam type air heater in near left end.This device integrates sterilization and drying process in the same system, can realize the accurate conversion of hole disc between different stations, make sterilization and drying operation closely link, orderly carry out, simplify operation process, improve production efficiency to some extent, reduce labor cost and operation failure risk.

Description

Technical Field

[0001] This utility model relates to the field of sterilization equipment technology, and in particular to a sterilization device for the production of snack foods. Background Technology

[0002] In the snack food sector, dried fruits and vegetables are highly favored by consumers due to their unique flavor and ease of storage. Sterilization and drying are crucial steps in the production of dried fruits and vegetables, significantly impacting product quality.

[0003] Currently, some fruit and vegetable sterilization equipment on the market has relatively limited functions, focusing only on sterilization. After sterilization, the fruits and vegetables need to be transported to specialized drying equipment for further processing. This process not only increases the handling steps and labor intensity but also may cause secondary contamination of the fruits and vegetables due to improper handling during transportation, affecting product quality.

[0004] Furthermore, some existing sterilization and drying equipment has shortcomings in energy utilization. During the drying process, the steam heat generated during sterilization is not effectively recovered and utilized, leading to energy waste and increased production costs.

[0005] In view of the above, we will develop a sterilization device for the production of snack foods that integrates sterilization and drying functions, and can effectively utilize energy and reduce handling operations, so as to meet the market demand for efficient, energy-saving and high-quality production equipment. Utility Model Content

[0006] To address the shortcomings of existing technologies, this utility model provides a sterilization device for the production of snack foods, which solves some of the problems mentioned in the background art.

[0007] This utility model provides the following technical solution: a sterilization device for the production of snack foods, including a workbench, a jacketed heating tank installed at the lower left corner of the workbench, a drive shaft rotatably installed on the right side of the jacketed heating tank on the workbench, a four-end turntable fixedly sleeved on the drive shaft, and perforated plates fixedly installed at each of the four ends of the four-end turntable, a fixed frame fixedly installed at the upper left corner of the upper end of the workbench, an electric push rod fixedly installed at the front end of the fixed frame, a lifting plate fixedly installed at the lower output end of the electric push rod, a can lid fixedly installed at the lower end of the lifting plate on the front side, the can lid being compatible with the jacketed heating tank, a drying cover fixedly installed at the lower end of the lifting plate on the rear side, and a steam-type air heater installed at the upper end of the workbench near the left end.

[0008] Furthermore, both the can lid and the drying lid have a latch at one end near the lower side, and the latch is adapted to the four-end turntable to ensure the rationality of the structural design and improve the sealing effect.

[0009] Furthermore, a hot air blower is installed at the upper end of the workbench near the rear end. The input end of the hot air blower is connected to the output end of a steam-type air heater through a pipe. A steam hose is installed at the input end of the steam-type air heater. The other end of the steam hose passes through the canister cover and is connected to it. Through this structure, the residual heat in the steam can be transferred to the nearby air, thereby generating hot air at the source of the hot air blower.

[0010] Furthermore, the output end of the hot air blower is equipped with an output pipe, the other end of which penetrates into the interior of the drying cover. A dehumidification groove is provided on the worktable at the position corresponding to the drying cover. Dry hot air is blown from top to bottom onto the fruits and vegetables, and the evaporated moisture is carried away through the dehumidification groove on the lower side, keeping the interior dry.

[0011] Furthermore, the lower end of the drive shaft passes through the worktable and is fixedly connected to a geared motor via a coupling. The geared motor is fixedly connected to the worktable and provides power drive through the geared motor.

[0012] The advantages of this utility model are as follows:

[0013] 1. This device, through its ingenious design, integrates sterilization and drying processes into the same system. With the coordinated operation of electric push rods and geared motors, it can achieve precise switching of the perforated disc between different workstations. After the fruits and vegetables are steam sterilized, the equipment can automatically transfer the perforated disc containing the sterilized fruits and vegetables to the drying station without manual handling, while placing the fruits and vegetables to be sterilized in the sterilization station. This ensures that the sterilization and drying operations are closely connected and carried out in an orderly manner. This continuous design reduces intermediate steps, simplifies the operation process, and improves production efficiency to a certain extent, while reducing labor costs and the risk of operational errors.

[0014] 2. During the drying process, this device utilizes the residual heat in the steam. After the steam-type air heater introduces high-temperature steam, the heat in the steam is transferred to the air through the internal structure, raising the air temperature. The hot air blower then draws out this preheated high-temperature air, further heats it, and blows it onto the fruits and vegetables. This process makes full use of the residual heat generated in the steam sterilization process, which reduces the power consumption of the hot air blower to a certain extent. At the same time, it increases the initial temperature of the air entering the drying cover, which helps to improve the drying effect and achieve the rational use and efficient conversion of energy. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0016] Figure 2 This is a partial cross-sectional view of the present invention.

[0017] Figure 3This is a bottom view of the structure of this utility model.

[0018] In the diagram: 1. Workbench; 2. Jacketed heating tank; 3. Drive shaft; 4. Four-end turntable; 5. Perforated plate; 6. Fixing frame; 7. Electric push rod; 8. Lifting plate; 9. Tank lid; 10. Drying lid; 11. Bayonet; 12. Steam-type air heater; 13. Hot air blower; 14. Steam hose; 15. Output pipe; 16. Gear motor; 17. Dehumidification tank. Detailed Implementation

[0019] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0020] Please see Figures 1-3A sterilization device for producing snack foods includes a workbench 1. A jacketed heating tank 2 is installed on the lower left corner of the workbench 1. A drive shaft 3 is rotatably installed on the right side of the jacketed heating tank 2 on the workbench 1. A four-end turntable 4 is fixedly sleeved on the drive shaft 3. A perforated plate 5 is fixedly installed at each of the four ends of the four-end turntable 4. A fixing frame 6 is fixedly installed on the upper left corner of the upper end of the workbench 1. An electric push rod 7 is fixedly installed at the front end of the fixing frame 6. A lifting plate 8 is fixedly installed at the lower output end of the electric push rod 7. A can lid 9 is fixedly installed at the lower front side of the lifting plate 8. The can lid 9 is connected to the jacketed heating tank 2. The heating tanks 2 are compatible. A drying cover 10 is fixedly installed on the lower end of the lifting plate 8 at the rear side. A steam-type air heater 12 is installed on the upper end of the workbench 1 near the left end. A latch 11 is provided on one end of the can lid 9 and the drying cover 10 near the lower side. The latch 11 is compatible with the four-end turntable 4. The jacketed heating tank 2 is started to heat the clean water inside to generate steam. The cleaned and cut fruits and vegetables are placed in the perforated plate 5 at the front end. The electric push rod 7 is opened so that its extension end drives the lifting plate 8 to rise. The rise of the lifting plate 8 drives the can lid 9 to rise. The deceleration is opened. Motor 16 drives the transmission shaft 3 to rotate 90 degrees clockwise, causing the perforated plate 5 containing fruits and vegetables to rotate to the upper end of the jacketed heating tank 2. Then, the electric push rod 7 is opened again, causing the tank lid 9 to descend and seal against the upper end of the jacketed heating tank 2. High-temperature steam rising from inside the jacketed heating tank 2 sterilizes the fruits and vegetables by removing enzymes. Simultaneously, the steam-type air heater 12 is opened, introducing continuously rising high-temperature steam into the interior through the steam hose 14. Residual heat in the steam is transferred to the air through internal finned tubes and other structures via heat conduction and convection. As the air temperature gradually rises, the steam condenses into liquid water and is discharged. It is worth mentioning that during this period, fruit and vegetable slices are placed in another set of perforated plates 5 at the front end. After blanching, the electric push rod 7 is opened to drive the can lid 9 and drying lid 10 to rise. The geared motor 16 drives the four-end turntable 4 to rotate 90 degrees, so that the perforated plate 5 containing enzyme-inactivated and sterilized fruits and vegetables rotates to the drying lid 10 and stops. The perforated plate 5 at the front end will rotate to the upper end of the jacketed heating tank 2. The electric push rod 7 drives the can lid 9 and drying lid 10 to fall. The perforated plate 5 inside the can lid 9 continues to perform enzyme inactivation and sterilization.

[0021] Please see Figures 1-3A hot air blower 13 is installed at the upper end of the workbench 1 near the rear end. The input end of the hot air blower 13 is connected to the output end of the steam-type air heater 12 via a pipe. A steam hose 14 is installed at the input end of the steam-type air heater 12, and the other end of the steam hose 14 passes through the canister cover 9 and is connected thereto. An output pipe 15 is installed at the output end of the hot air blower 13, and the other end of the output pipe 15 passes into the interior of the drying cover 10. A dehumidification trough 17 is provided on the workbench 1 at the position corresponding to the drying cover 10. The lower end of the drive shaft 3 passes through the workbench 1 and is fixedly connected to a geared motor 16 via a coupling. The geared motor 16 is fixedly connected to the workbench 1. The perforated plate 5 inside the drying cover 10 draws high-temperature air from the steam-type air heater 12 through a pipe when the hot air blower 13 is turned on, and performs further heating and drying. The air is then blown into the interior of the drying cover 10 through the output pipe 15, removing moisture. The surface moisture of fruits and vegetables is removed to prevent spoilage, and the drying process facilitates subsequent vacuum freeze-drying. Simultaneously, this operation utilizes residual heat from the steam to preheat the hot air, reducing the energy consumption of the hot air blower 13 and improving the drying effect. Finally, the electric push rod 7 lifts the can lid 9 and the drying lid 10, and the geared motor 16 rotates the four-end turntable 4 90 degrees. This not only allows the next batch of fruit and vegetable slices to be rotated to the jacketed heating tank 2 for sterilization, and the sterilized slices to be rotated to the drying lid 10 for drying, but also allows workers to remove the dried fruits and vegetables from the perforated tray 5, while placing the remaining slices in the empty perforated tray 5. Compared to some current sterilization equipment, this device, through this semi-automated operation combined with steam sterilization and drying processes, is not only more efficient and continuous, reducing handling operations, but also has a simple structure and low cost, making it particularly suitable for the currently popular fruit and vegetable drying process.

[0022] Working principle: During use, the jacketed heating tank 2 is activated to heat the water inside, generating steam. Cleaned and chopped fruits and vegetables are placed in the perforated plate 5 at the front. The electric push rod 7 is opened, causing its extension end to lift the lifting plate 8. The lifting plate 8 then lifts the tank lid 9. The reduction motor 16 is then activated, causing its output end to rotate the transmission shaft 3 90 degrees clockwise, bringing the perforated plate 5 containing the fruits and vegetables to the top of the jacketed heating tank 2. The electric push rod 7 is then opened again, causing the tank lid 9 to descend and seal against the top of the jacketed heating tank 2. The steam rises from inside the jacketed heating tank 2... Warm steam is used to blanch fruits and vegetables for enzyme inactivation and sterilization. Simultaneously, a steam-type air heater 12 is activated, introducing continuously rising high-temperature steam through a steam hose 14. Residual heat in the steam is transferred to the air via heat conduction and convection through internal finned tubes and other structures, gradually increasing the air temperature. The steam condenses into liquid water and is discharged. Notably, during this process, fruit and vegetable slices are placed in another set of perforated plates 5 at the front. After blanching, an electric push rod 7 is opened, causing the lid 9 and drying lid 10 to rise. A reduction motor 16 then rotates the four-end turntable 4 ninety degrees, allowing the contents of the sterilized container to rise. The perforated disc 5 for enzyme-sterilized fruits and vegetables rotates to the drying cover 10 and stops. The perforated disc 5 at the front rotates to the upper end of the jacketed heating tank 2, and the electric push rod 7 lowers the tank cover 9 and the drying cover 10. The perforated disc 5 inside the tank cover 9 continues enzyme sterilization. The perforated disc 5 inside the drying cover 10, when the hot air blower 13 is turned on, draws high-temperature air from the steam-type air heater 12 through a pipe at its input end for further heating and drying. The hot air is then blown into the drying cover 10 through the output pipe 15. This hot air removes surface moisture from the fruits and vegetables to prevent spoilage and facilitates subsequent drying. This operation utilizes residual heat from steam to preheat the hot air, reducing the energy consumption of the hot air blower 13 and improving the drying effect. Finally, the electric push rod 7 drives the can lid 9 and the drying lid 10 to rise, and the geared motor 16 drives the four-end turntable 4 to rotate 90 degrees. This not only allows the next batch of fruit and vegetable slices to be rotated to the jacketed heating tank 2 for sterilization, and the sterilized slices to be rotated to the drying lid 10 for drying, but also allows the staff to remove the dried fruits and vegetables from the perforated plate 5 and place the remaining fruit and vegetable slices in the empty perforated plate 5.

Claims

1. A sterilization device for the production of snack foods, comprising a workbench (1), characterized in that: A jacketed heating tank (2) is installed at the lower left corner of the workbench (1). A drive shaft (3) is rotatably installed on the right side of the jacketed heating tank (2) on the workbench (1). A four-end turntable (4) is fixedly sleeved on the drive shaft (3). A perforated plate (5) is fixedly installed at each of the four ends of the four-end turntable (4). A fixed frame (6) is fixedly installed at the upper left corner of the upper end of the workbench (1). An electric push rod (7) is fixedly installed at the front end of the fixed frame (6). A lifting plate (8) is fixedly installed at the lower output end of the electric push rod (7). A tank cover (9) is fixedly installed at the lower end of the lifting plate (8) on the front side. The tank cover (9) is compatible with the jacketed heating tank (2). A drying cover (10) is fixedly installed at the lower end of the lifting plate (8) on the rear side. A steam-type air heater (12) is installed at the upper end of the workbench (1) near the left end.

2. The sterilization device for producing snack foods according to claim 1, characterized in that: Both the can lid (9) and the drying lid (10) have a latch (11) at one end near the lower side, and the latch (11) is adapted to the four-end turntable (4).

3. The sterilization device for producing snack foods according to claim 1, characterized in that: A hot air blower (13) is installed at the upper end of the workbench (1) near the rear end. The input end of the hot air blower (13) is connected to the output end of the steam-type air heater (12) through a pipe. A steam hose (14) is installed at the input end of the steam-type air heater (12). The other end of the steam hose (14) passes through the can lid (9) and is connected to it.

4. The sterilization device for producing snack foods according to claim 3, characterized in that: The output end of the hot air blower (13) is equipped with an output pipe (15), and the other end of the output pipe (15) penetrates into the interior of the drying cover (10). The workbench (1) is provided with a dehumidification groove (17) at the position corresponding to the drying cover (10).

5. The sterilization device for producing snack foods according to claim 1, characterized in that: The lower end of the drive shaft (3) passes through the workbench (1) and is fixedly connected to a geared motor (16) via a coupling. The geared motor (16) is fixedly connected to the workbench (1).

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