SPICE PORTIONING SYSTEM

Abstract

The invention relates to a spice portioning system (A) which enables the storage and portioning of spices, which are mixed homogeneously by mixing systems, into precisely defined gram weights.

Description

1 TARIFF SPICE PORTIONING SYSTEM TECHNICAL FIELD The invention relates to spices that are homogeneously mixed by mixing systems. 5 that enables storage and portioning in precisely defined grammages. It relates to spice portioning systems. PREVIOUS TECHNIQUE In food production and processing, various spices are mixed, stored, and... Portioning processes are generally carried out using manual methods or simple mechanical systems. This is implemented. In these systems, the silos where spices are stored are usually flat. having a surface, and problems such as spices sticking to the surface and having difficulty flowing. This results in accumulations within the system. and cleaning processes become more difficult. This situation leads to both a loss of time and a decrease in production. This leads to mistakes. In manual portioning methods, the exact gram weight of spices is 15 The adjustment depends on the operator's skill. This can lead to errors in the portioning process. and leads to the emergence of substandard products. Furthermore, portioning... Dust and particles generated during operations negatively affect the health of employees. This can have an impact and lead to hygiene problems in the workplace. With current techniques, foreign matter contamination occurs during the portioning of spices. There is a risk involved. This situation reduces product quality and leads to waste in production processes. This leads to delays. Additionally, the need for manual operation reduces labor costs. Costs are increasing and production efficiency is decreasing. In storage areas, suddenly... space due to excessive silo or storage elements being placed side-by-side or separately Its use cannot be done efficiently. This situation is particularly problematic when operating in confined spaces. 25 This poses a significant problem for businesses that demonstrate this. In conclusion, the methods and systems used in current techniques improve efficiency, hygiene, It falls short in terms of product standardization and occupational safety. Therefore, 2 Optimizing the processes of storing and portioning spices, making them more practical and efficient. A healthy system needs to be developed. In conclusion, all the problems mentioned above necessitate innovation in the relevant field. It has brought it to this state. PURPOSE OF THE INVENTION 5 The present invention aims to eliminate the aforementioned problems and provide technical solutions in the relevant field. It is introduced with the aim of creating an innovation. The main purpose of the invention is to store and mix spices in mixing systems. The goal is to ensure that the portions are precisely measured in grams. The purpose of the invention is to achieve space savings in storage areas. 10 The purpose of the invention is to prevent the mixing of foreign substances with spices during the spice portioning process. To prevent. The aim of the invention is to minimize dust formation from spice flow and By instantly absorbing the dust that will be generated, it prevents operators from experiencing respiratory problems. The goal is to prevent exposure. 15 The purpose of the invention is to improve measurement accuracy in the portioning process and to prevent errors. The goal is to prevent portioning. The aim of the invention is to save labor by simplifying the portioning process. The purpose of the invention is to perform silo filling and washing operations quickly and practically. to accomplish. 20 A BRIEF DESCRIPTION OF THE INVENTION All the purposes mentioned above and those that will emerge from the detailed explanation below. The invention presented here is a spice portioning system. The invention facilitates handling by reducing the adhesion of spices to the surface, and The silo is configured with a funnel geometry to facilitate washing, and the mixing is 25. a filling system configured on top of the silo to allow the entry of spices into the system. The lid is designed to provide convenience during washing and spice filling. 3 It has a mechanism that keeps the aforementioned filling cap open once it has been opened. The device is located at the bottom of the silo to enable the emptying of the spices from the aforementioned silo. the configured discharge hatch, the silo body which serves as the chassis for the aforementioned silo, Multiple silos can be stacked on top of each other to save space in the storage area. Stacking mechanism 5 configured on the top surface of the silo body to ensure stacking. The guides are a weighing system that is attached to the bottom of the aforementioned silo body and acts as a chassis. its body and the configuration on it; directly below the aforementioned discharge cover. positioned to ensure precise weighing and equipped with lamellae compartments. The portioning cylinder, which is designed to minimize spice dusting and foreign matter, located under the portioning cylinder to prevent material passage, and in its 10 The containment element surrounding the area is designed to prevent respiratory problems. Each containment element is designed to ensure that any dust that may occur is immediately absorbed. suction units located on either side, such as crates or containers where portioning will be done. located under the containment element to allow for the placement of equipment the table, the weight of the spices placed in the box or container on the table is 15 The floor scale carrying the aforementioned table to enable measurement, portioning This enables the determination of the spice weight using a scale taken from the ground. a portioning cylinder that controls the opening and closing of the discharge gate via a signal. enabling rotation; also the suction units during portioning. 20 is characterized by having a control unit that enables it to be activated. spices that are homogeneously mixed by mixing systems, enabling storage and portioning in precisely defined grammages It relates to spice portioning systems. BRIEF DESCRIPTION OF THE FIGURES Figure 1 shows a representative front view of the spice portioning system. 25 EXPLANATION OF REFERENCE NUMBERS IN THE FIGURES A. Spice portioning system 1. Silo 2. Filling cap 3. Apparatus 30 4 4. Drain cover 5. Silo body 51. Stacking guidelines 6. Weighing chamber 7. Portioning roller 5 8. Enclosure element 9. Suction unit Table 10 11. Ground scale DETAILED DESCRIPTION OF THE INVENTION 10 In this detailed description, the subject of the invention, the spice portioning system (A), is only the subject of the invention. with examples that will not create any limiting effects so that it can be understood better It is explained. The invention relates to spices that are homogeneously mixed by mixing systems. 15 that enables storage and portioning in precisely defined grammages. It relates to the spice portioning system (A). The invention involves conveying spices in a mixing system, as shown in Figure 1. It includes the silo (1) in which it is stored. The aforementioned silo (1) prevents the spices from adhering to the surface. funnel designed to facilitate steering and washing by reducing the size of the funnel. It is configured in its geometry. The spice input in the mixing system is 20 It includes a filling cap (2) configured on top of the silo (1) to ensure safety. The mechanism that keeps the mentioned filling cap (2) open after it has been opened It contains a device (3). In this way, both during filling and washing Convenience is provided during the process. Problems caused by the closing of the lid (2). This is prevented. In order to ensure the emptying of the spices in the mentioned silo (1) 25 It includes a discharge cover (4) configured under the silo. For the aforementioned silo (1) It includes the silo body (5) which acts as a chassis. On the top surface of the silo body (5) It includes configured stacking guides (51). These stacking guides (51) are more than one This allows the excess silo bodies (5) to be stacked on top of each other. Therefore, storage This ensures space savings in the area. The invention is connected to the bottom of the aforementioned silo body (5) as shown in Figure 1 and It includes a weighing body (6) which acts as a chassis. The aforementioned weighing body (6) Portioning cylinder (7) 5 with lamella compartments configured on it. It contains. The portioning cylinder (7) is located directly under the aforementioned discharge cap (4). They are positioned in such a way as to coincide. Furthermore, it possesses a cylindrical geometry and Thanks to the slatted partition structure on it, the spices coming from the silo (1) are controlled. The spices are then transferred to containers or boxes where they will be portioned. to minimize dust and prevent the passage of foreign matter 10 located under the portioning cylinder (7) and surrounding the area in which it is located It contains a preservation element (8). In this way, the spices to be portioned This prevents foreign matter from entering. Additionally, the high temperature resulting from the flow of spices... This ensures that no amount of dust is generated. Any dust that may occur is dealt with immediately. suction 15 located on either side of the containment element (8) to ensure absorption It includes unit (9). Thus, the spice portioning system (A) is located around the unit (9). personnel or operators should not be exposed to respiratory problems. Equipment such as crates or containers for portioning is provided. Table (10) located under the retaining element (8) to ensure its placement It contains. The spices are filled into the case or container on the table (10) 20 ground scales (11) carrying the aforementioned table (10) to enable the measurement of its weight. It includes. The invention enables the determination of the gram weight of spices to be portioned and their placement accordingly. It enables the discharge gate (4) to be opened and closed by the signal it receives from the scale (11); Enables the rotation of the portioning cylinder (7); also portioning 25 It includes a control unit that enables the suction units (8) to be activated during operation. The operator controls the system by specifying the gram weight to be portioned via the control unit. It operates. Then the discharge cover (4) is opened and the spices coming out of the silo (1), It comes to the portioning cylinder (7). The portioning cylinder (7) rotates continuously. It empties the spice, which is wrapped around the lamellae, into a container or box. During this process, the suction is 30. Units (8) are in operation and ensure the absorption of any dust that may occur. When the gram weight determined by the control unit is measured on the scale (11), the control Stopping the unit positioning cylinder (6) and suction units (8) and opening the discharge cover (4) 6 It closes. After the container or case filled with spices is taken to the area where it will be used... A new empty container or case is placed on the table (10) and the weight information is received from the control unit. The above steps are repeated by entering the information. When the spices in the silo (1) are finished, the silo is used for refilling with new spices or for washing. The body (5) is separated from the weighing body (6). For the filling process; the filling cap (2) 5 It is opened and fixed by means of apparatus (3) and from the mixing system into silo (1) Spice transfer is taking place. For washing; the filling cap (2) is opened and the apparatus is placed. (3) is fixed by means of, discharge cover (4) is opened and washing liquid or water The washing process is carried out by emptying into the silo (1). Preferably, the discharge door (4), The silo (1) can be opened after it has been filled with liquid or water. 10 The scope of protection of the invention is specified in the claims attached hereto, and these details are strictly adhered to. The explanation cannot be limited to those given for illustrative purposes. Because a technically skilled person... the person, without deviating from the main theme of the invention, in light of what has been described above, similar It is clear that these structures can emerge.

Claims

7 REQUESTS 1. The invention relates to materials that are mixed homogeneously by mixing systems. the storage of spices and in precisely defined grammages The spice portioning system (A) that enables portioning is characterized by:  Reduces the adhesion of spices to the surface, making handling easier. 5 funnel geometry to provide and facilitate washing configured silo (1),  Silo (1) to ensure the entry of spices into the mixing system. the filling cap configured on top (2),  To provide ease during washing and spice filling. ensuring that the mentioned filling cap (2) remains open after it is opened apparatus with mechanism (3),  To ensure the emptying of the spices in the mentioned silo (1), the silo discharge gate configured under (4),  The silo body (5), which serves as the chassis for the mentioned silo (1), 15  Multiple silos (1) to save space in the storage area on the top surface of the silo body (5) to ensure that they are stacked on top of each other configured stacking guides (51),  A chassis which is connected to the bottom of the mentioned silo body (5) and acts as a chassis. weighing body (6) and configured on it; 20 To be positioned directly under the aforementioned discharge cover (4) positioned and in compartments with lamellae to provide precise weighing. portioning cylinder (7), To minimize spice dust and foreign matter. 25 under the portioning cylinder (7) to prevent passage a containment area located and surrounding the region in which it is located element (8), To prevent respiratory problems caused by dust both of the containment element (8) to ensure immediate absorption suction unit (9) located next to it, 30 Equipment such as crates or containers that will be used for portioning under the containment element (8) to ensure its placement Table located (10), 8 the spices that are put into the case or container on the Table (10) to enable the measurement of its weight, the mentioned table (10) ground scale (11),  This allows you to determine the gram amount of spices to be portioned. with the signal it received from the ground scale (11) in the direction of the discharge gate (4) 5 Turning the portioning cylinder (7) which enables it to open and close providing; also suction units during portioning (9) control unit that enables it to be activated, It is characterized by its inclusion.

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