A system for mixed production of boiled chicken and spiced chicken

Abstract

The present invention belongs to the field of machinery and discloses a mixed production system for white-cut chicken and spiced chicken, which includes a white-cut chicken production line and a spiced chicken production line. The white-cut chicken production line has N first boiling pots connected in sequence, a water cooling pool, and a first air-cooling tunnel; the water cooling pool can accommodate M racks for carrying whole chickens at the same time; the spiced chicken production line has N first boiling pots, M second boiling pots, and a second air-cooling tunnel connected in sequence. In the allowed production space, the system extends the spiced chicken production line. Based on the production characteristics of spiced chicken, the spiced chicken production line can be changed into two spiced chicken production lines, and can also be changed into one white-cut chicken production line without adding a water cooling pool.

Description

Technical Field

[0001] The present invention relates to the field of machinery, and particularly to a mixed production system for white-cut chicken and spiced chicken. Background Art

[0002] CN100369559C discloses a production method for semi-automatic cooking of bone-flavored chicken, including the processes of cleaning and conditioning, blanching, simmering, draining, chilling, and packaging, especially including the processes of pre-constant temperature, secondary simmering, and cooling and flavoring. The dressed chicken is soaked in a preheating pool at a constant temperature of 30°C, then lifted into a simmering pool at 95°C, and spices of formula A can be added for simmering. Then it is simmered in a simmering pool at 85°C. After being cooked, it is quickly frozen in an ice water pool at 0°C, and spices of formula B are added for flavoring. The hot water in the simmering pool is provided by a high-position constant temperature pool to ensure that the pool water temperature is controllable and stable, and is recycled to reduce energy consumption.

[0003] CN110521950A discloses a processing production line for cooked chicken, specifically relating to the technical field of cooked food processing, including a conveyor belt. One end of the conveyor belt is provided with a food ingredient mechanism, the other end of the conveyor belt is provided with a vacuum packaging machine, a control terminal is arranged on the conveyor belt, and a loading robot is arranged between the conveyor belt and the vacuum packaging machine; the food ingredient mechanism includes a placement cabinet, and a plurality of partition plates are evenly arranged inside the placement cabinet. The partition plates are fixedly connected to the inner wall of the placement cabinet, and the partition plates divide the interior of the placement cabinet into a plurality of processing areas.

[0004] Our company has developed 2 production lines for the supporting of the spiced chicken and white-cut chicken production bases of customers in Hubei. During the production process, sometimes the production demand for white-cut chicken is relatively large, while the production of spiced chicken is insufficient, resulting in congestion of the production line.

[0005] The technical problem to be solved in this case is: how to achieve floating production of the output of spiced chicken and white-cut chicken within a limited workshop space. Summary of the Invention

[0006] The purpose of the present invention is to provide a mixed production system for white-cut chicken and spiced chicken. In the allowed production space, the spiced chicken production line is extended. Based on the production characteristics of spiced chicken, this spiced chicken production line can be changed into two spiced chicken production lines, and at the same time, it can also be changed into one white-cut chicken production line without adding a cold water pool.

[0007] To achieve the above object, the present invention provides the following technical solution: A system for mixed production of white-cut chicken and spiced chicken, including a white-cut chicken production line and a spiced chicken production line. The white-cut chicken production line has N first boiling pots connected in sequence, a water cooling pool, and a first air-cooling tunnel; the water cooling pool can accommodate M racks for carrying whole chickens at the same time; the spiced chicken production line has N first boiling pots, M second boiling pots, and a second air-cooling tunnel connected in sequence;

[0008] Both the first boiling pot and the second boiling pot are provided with heating modules; a water inlet is provided at the center of the bottom of the second boiling pot, and an overflow port is provided at the upper part of the second boiling pot; a water return port is provided on the second boiling pot, and the water return port is located below the overflow port. The water return port is sequentially connected with a filter, a refrigeration module, and a first circulation pump, and the outlet of the first circulation pump is connected to the water inlet;

[0009] The first boiling pot and the second boiling pot are used to accommodate a rack for carrying a whole chicken;

[0010] Above the N first boiling pots of the white-cut chicken production line, there is a first transfer unit for moving the rack;

[0011] Above the N first boiling pots and M second boiling pots of the spiced chicken production line, there is a second transfer unit for moving the rack;

[0012] Between the water cooling pool and the first air-cooling tunnel, there is a third transfer unit for moving the rack.

[0013] Compared with the prior art, the beneficial effects of the present invention are:

[0014] The production characteristics of spiced chicken are that the production line is relatively short, only 4-6 boiling pots are needed, but a water cooling pool is not required. The production line of white-cut chicken is relatively long, 9 boiling pots are needed and a water cooling pool is required. However, only 2 production lines can be arranged side by side in the production workshop. In order to achieve the full-load production of white-cut chicken and spiced chicken, the spiced chicken production line is extended so that the production line can simultaneously produce according to two sets of spiced chicken production processes. If the workshop needs to be fully switched to white-cut chicken production, then a part of the boiling pots of the spiced chicken production line are heated and a part of the boiling pots are refrigerated to simulate the water cooling pool;

[0015] During the R & D process, it is found that there is a certain technical difficulty in simulating the water cooling pool with a boiling pot. The water cooling pool can maintain the recombination of water cooling based on its good water cooling cycle. If it is difficult to replace the water cooling pool with a boiling pot. The boiling pot is used for heating, and the water is kept in an intermittent boiling and tumbling state, so it can be fully heated. However, during the refrigeration process, there is no such phenomenon of boiling and tumbling. Therefore, an external water circulation, refrigeration, and filtration module are added to realize the full circulation of the cold water in the boiling pot and achieve the rapid cooling of the chicken.

[0016] Through the above design, rapid production change of the workshop production system can be achieved without additional hardware transformation. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Top view of Embodiment 1 of the present invention;

[0018] Figure 2 Top view of Embodiment 1 of the present invention;

[0019] Figure 3 Top view of the white cut chicken production line of Embodiment 1 of the present invention;

[0020] Figure 4 Cross-sectional view of the first boiling pot of Embodiment 1 of the present invention;

[0021] Figure 5 Cross-sectional view of the second boiling pot of Embodiment 1 of the present invention;

[0022] Figure 6 Top view of the second boiling pot of Embodiment 1 of the present invention;

[0023] Figure 7 Front view of the white cut chicken production line of Embodiment 1 of the present invention;

[0024] Figure 8 Top view of the water cooling pool of Embodiment 1 of the present invention;

[0025] Figure 9 Front view of the rack of Embodiment 1 of the present invention;

[0026] Figure 10 Top view of the rack of Embodiment 1 of the present invention;

[0027] Figure 11 Front view of the manipulator of Embodiment 1 of the present invention;

[0028] Figure 12 Top view of the transfer area of Embodiment 1 of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Apparently, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0030] Embodiment 1

[0031] Reference Figures 1-12, A system for the mixed production of white - cut chicken and spiced chicken, including a white - cut chicken production line and a spiced chicken production line. The white - cut chicken production line has nine first boiling pots 1 connected in sequence, a water - cooling pool 2, and a first air - cooling tunnel 3. The water - cooling pool 2 can accommodate four racks 4 for holding whole chickens at the same time. The spiced chicken production line has nine first boiling pots 1 connected in sequence, four second boiling pots 5, and a second air - cooling tunnel 6.

[0032] Both the first boiling pot 1 and the second boiling pot 5 are equipped with a heating module 7. The central part of the bottom of the second boiling pot 5 is provided with a water inlet 8, and the upper part of the second boiling pot 5 is provided with an overflow port 9. The second boiling pot 5 is provided with a water return port 10, which is located below the overflow port 9. The water return port 10 is sequentially connected to a filter 11, a refrigeration module 12, and a first circulation pump 13, and the outlet of the first circulation pump 13 is connected to the water inlet 8.

[0033] The first boiling pot 1 and the second boiling pot 5 are used to accommodate a rack 4 for holding a whole chicken.

[0034] Above the N first boiling pots 1 of the white - cut chicken production line, there is a first transfer unit for moving the rack 4.

[0035] Above the N first boiling pots 1 and M second boiling pots 5 of the spiced chicken production line, there is a second transfer unit for moving the rack 4.

[0036] Between the water - cooling pool 2 and the first air - cooling tunnel 3, there is a third transfer unit for moving the rack 4.

[0037] During normal production, generally, spiced chicken and white - cut chicken are produced simultaneously. Now, the production processes of spiced chicken and white - cut chicken will be introduced one by one:

[0038] Spiced chicken: In the case of full - load production, the 1st - 6th first boiling pots 1 are used to produce a batch of spiced chicken. The 7th first boiling pot 1 does not add water and is only used for the spiced chicken produced by the 1st - 6th first boiling pots 1 to transfer and drain, and then it is sent to the second air - cooling tunnel 6. The 8th - 9th first boiling pots 1 and the 1st - 4th second boiling pots 5 are used to produce a batch of spiced chicken. The spiced chicken produced by the 8th - 9th first boiling pots 1 and the 1st - 4th second boiling pots 5 is drained and then sent to the second air - cooling tunnel 6. The work of completing the rack 4 transportation is done by the second transfer unit, which is responsible for transporting all the racks 4 to the entrance position of the first air - cooling tunnel 3.

[0039] If it is not in full - load production, only 1 - 6 first boiling pots 1 need to be used to produce a batch of spiced chicken, and the 7th - 9th first boiling pots 1 and the 1st - 4th second boiling pots 5 do not need to work.

[0040] In any state, the first boiling pot 1, the second boiling pot 5 and the heating module 7 are working, while the refrigeration module 12 is not working;

[0041] Plain Boiled Chicken: The rack 4 is passed through the first boiling pot 1 of the plain boiled chicken production line in sequence, then transferred to the cold water tank 2 for rapid cooling, and then sent into the first air-cooling tunnel 3 for further cooling.

[0042] If there are many orders for plain boiled chicken and few orders for spiced chicken, at this time, the spiced chicken production line needs to be used as the plain boiled chicken production line. At this time, the 1st - 9th first boiling pots 1 of the spiced chicken production line are used for heating, and the 1st - 4th second boiling pots 5 are used for cooling the plain boiled chicken; at this time, the heating module 7 in the second boiling pot 5 is not working, and the refrigeration module 12 is working. Then it is sent into the second air-cooling tunnel 6 for further cooling.

[0043] Preferably, referring to Figure 2 , Figure 2 , in the first boiling pot 1 and the second boiling pot 5, an auxiliary transfer area 47 is reserved, and its structure refers to the transfer area in the following text, which is used to drain the water from the chickens on the racks coming out of the first boiling pot 1.

[0044] To achieve the refrigeration effect of the second boiling pot 5, a water inlet 8 is provided at the bottom of the second boiling pot 5. Cold water enters from below and is directly opposite to the rack 4. The cold water rises to cool the chicken meat and then enters the filter 11 through the water return port 10 for filtration and is refrigerated by the refrigeration module 12, and then returns to the second boiling pot 5. The floating oil in the pot is discharged through the overflow port 9. Preferably, a water replenishing pipe is also provided in the second boiling pot 5 to continuously and slowly replenish water into the second boiling pot 5 to facilitate the overflow and discharge of the floating oil.

[0045] Through the above optimization, it is possible to achieve the production of 2 times the spiced chicken + 1 time the plain boiled chicken or 2 times the production of the plain boiled chicken.

[0046] Preferably, the first transfer unit, the second transfer unit, and the third transfer unit have the same structure;

[0047] The first transfer unit includes a pair of tracks 14 located above the N first boiling pots 1 and a manipulator device;

[0048] The manipulator device includes a rail car 15 and a pair of manipulators suspended below the rail car 15; the manipulator includes a bracket 16, a lead screw 17 arranged on the bracket 16, a motor 18 for driving the lead screw 17, a lifting mechanism that cooperates with the lead screw 17 and is driven by the lead screw 17 to lift, and a claw 19 is hinged on the lifting mechanism, and the claw 19 is driven by a cylinder 20;

[0049] The rack 4 includes a main support 21, a plurality of frames 22, and a pressing plate 23; multiple layers of frames 22 are placed on the main support 21 from top to bottom; a plurality of support frames 24 with a thinner upper part and a thicker lower part are provided on the frame 22, and the pressing plate 23 is pressed on the topmost frame 22; cross bars 25 are provided at the tops on both sides of the main support 21;

[0050] The air cylinder 20 is used to drive the gripper 19 to grasp the cross bar 25.

[0051] During the working process, the rail vehicle 15 moves along the rail 14 by its own drive, the motor 18 drives the lead screw 17 to rotate, the lead screw 17 drives the lifting mechanism to lift and lower, and the air cylinder 20 drives the gripper 19 to open and close to grasp the cross bar 25 of the rack 4; more specifically, the air cylinder 20 is hinged on the lifting mechanism; the power output end of the air cylinder 20 is hinged to the gripper 19; the gripper 19 is L-shaped; the gripper 19 bends from between the two cross bars 25 towards the direction close to the cross bar 25 to hook the cross bar 25; the gripper 19 hooks the two cross bars 25, rises, and then the rail vehicle 15 translates along the rail 14 to above the first or second cooking pot, and then the motor 18 drives the lead screw 17, the lead screw 17 drives the lifting mechanism, and the lifting mechanism immerses the rack 4 fixed by the gripper 19 into the first or second cooking pot; there are multiple first or second cooking pots arranged side by side, following the principle of first in, first out for the materials, and each rack 4 should be immersed in each first or second cooking pot one by one; after the rack 4 is completely immersed in the first or second cooking pot, the power output end of the air cylinder 20 extends, the gripper 19 releases, and then it moves to another rack 4. Reciprocating in a cycle, the rack 4 is sequentially immersed in each first or second cooking pot; and then it enters the water cooling unit or the second air cooling tunnel 6;

[0052] In the present invention, polytetrafluoroethylene is fixed on the surface of the gripper 19 in contact with the rack 4 to keep it clean and buffer collisions; the gripper 19 is composed of two side plates and a connecting rod connecting the two side plates, and the power output end of the air cylinder 20 is hinged to the connecting rod; the side plates are generally L-shaped, but preferably, the end connected to the lifting mechanism is a plate body with a gradually increasing width, and its width gradually increases from the lifting mechanism to the end of the gripper 19. We found in the repeated verification process that the plate body with this structure has a greater bearing capacity.

[0053] As a preference of the present invention, the lifting mechanism is actually a lead screw sleeve 26 with internal threads, and an auxiliary plate 27 is further fixed on the outside of the lead screw sleeve 26, and one end of the auxiliary plate 27 is hinged to the gripper 19; slide rails 28 are also provided on the left and right sides of the support 16, and sliders are connected to both sides of the lifting mechanism, and the sliders are in sliding fit with the slide rails 28 to improve the lifting stability of the lifting mechanism.

[0054] During the working process, multiple dressed chickens are placed on a rack 4, and there are holes left from slaughtering at the buttocks and necks of the chickens. The support frame 24 is a conical structure, so that the support frame 24 can be inserted from the buttocks of the chicken and passed through the hole in the neck. Compared with the traditional hanging basket form, its advantages are as follows: during the process of the hot water in the cooking pot tumbling from bottom to top, it will penetrate the inside of the chicken, keeping the inside and outside of the chicken evenly heated; when the rack 4 is lifted, water and grease will quickly drain from the inside and outside of the chicken, reducing the load of the manipulator; at the same time, due to this design, and if the second cooking pot 5 is in a refrigerated state, cold water will also enter from the direction of the enlarged buttocks of the chicken, realizing the cooling of the inside of the chicken and improving the cooling effect. Compared with the water cooling pool 2, although its water circulation capacity is not as good as that of the water cooling pool 2, due to its water flow direction from bottom to top, its refrigeration effect can be comparable to that of the water cooling pool 2.

[0055] Preferably, the support frames 24 on the frame 22 are arranged in multiple rows, and the support frames 24 in adjacent rows are arranged staggeredly.

[0056] In this embodiment, drain pipes 29 are provided at the bottoms of the first cooking pot 1 and the second cooking pot 5.

[0057] When producing spiced chicken at full load, the 6th first cooking pot 1 is used as a transfer area. At this time, the sewage generated by draining is discharged from the drain pipe 29.

[0058] A transfer area is provided between the first cooking pot 1 of the white cut chicken production line and a water cooling pool 2.

[0059] The first transfer unit is used to move the rack 4 between N first cooking pots 1 of the white cut chicken production line and the corresponding transfer area.

[0060] The third transfer unit is used to move the rack 4 between the transfer area, the water cooling pool 2, and the entrance of the first air cooling tunnel 3.

[0061] The transfer area includes a base 30 arranged on the ground and four right-angled three-sided bodies 31 located on the base 30 and used to support the four corners of the rack 4; the upper surface of the base 30 is a concave surface recessed towards the center; a discharge port 32 is provided at the center of the concave surface; an air pipe 33 and four nozzles 34 connected to the air pipe 33 are provided in the middle of the base 30, and the nozzles 34 face the supporting surface of the right-angled three-sided body 31; the air pipe 33 and the nozzles 34 are lower than the supporting surface.

[0062] Since the accumulation of grease is likely to breed bacteria, several nozzles 34 are provided to blow air continuously or intermittently towards the supporting surface to keep the supporting surface clean; the water and grease generated by draining are discharged through the air outlet.

[0063] As a further refinement of this embodiment, annular support frames 35 are provided at the bottoms of the first boiling pot 1 and the second boiling pot 5. The annular support frames 35 are used to support the rack 4. The heating module 7 is an electric heating tube or a coil through which steam is introduced. The electric heating tube or the coil is located below the support rack 4. A clearance space 36 is provided at the center of the electric heating tube or the coil of the second boiling pot 5, and the clearance space 36 faces the water inlet 8.

[0064] Preferably, the water cooling tank 2 is partitioned into a material area 38 and a refrigeration area 39 by a partition plate 37. It also includes a water inlet pipe 40 and a drain pipe 41. The water inlet pipe 40 is arranged at one end of the refrigeration area 39 far from the first steaming pot. The drain pipe 41 is arranged at one end of the material area 38 far from the first steaming pot, and the drain pipe 41 is arranged on the side plate of the material area 38 on the side far from the refrigeration area 39. Intervals 42 for communication between the material area 38 and the refrigeration area 39 are left at both ends of the partition plate 37. The refrigeration pipeline 48 is located at the bottom of the refrigeration area 39. It also includes a circulation pipe 43. The circulation pipe 43 is connected to the water inlet pipe 40, and a second circulation pump 44 is connected to the circulation pipe 43. The circulation pipe 43 is located below the drain pipe 41 and near the bottom of the side wall of the material area 38. The water inlet pipe 40 is connected to the lower part of the side wall of the refrigeration area 39. The drain pipe 41 is connected to the upper part of the side wall of the material area 38. Refer to the attached Figure 6 It can be seen that the cold water circulation of the present invention is from A→B→C→D and E→A in the figure. It can be seen that in the material area 38, the closer to the first boiling pot 1, the lower the water temperature, which can achieve the purpose of rapid cooling to maintain the tender and juicy characteristics of the chicken.

[0065] The drain pipe 41 actually drains water through the overflow function, mainly used to discharge the oil-containing water on the surface to keep the water body in the pool clean. At the end of production, the water in the pool can be drained through the circulation pipe 43 or the water inlet pipe 40, or an additional drain pipe can be provided at the bottom of the pool.

[0066] Compared with the non-partitioned pool, the partitioned pool has a better refrigeration effect because it maintains fast water flow in contact with the refrigeration pipeline to achieve rapid cooling. At the same time, it cools the high-temperature chicken with the lowest water temperature first, achieving good meat quality control. By constructing an internal circulation (the interval 42 formed by the partition plate 37 and the pool) and an external circulation (the circulation pipe 43), compared with a single external circulation, it increases the circulation flow rate, improves the heat exchange speed, and maintains rapid cooling. At the same time, it also prevents the rack 4 from damaging the refrigeration pipeline.

[0067] Preferably, the first air-cooling tunnel 3 and the second air-cooling tunnel 6 have the same structure. The first air-cooling tunnel 3 includes a tunnel 45 and a chain track 46 located in the tunnel 45.

Claims

1. A production system for mixed white-cut chicken and spiced chicken, including a white-cut chicken production line and a spiced chicken production line, characterized in that, The white-cut chicken production line has N first boiling pots connected in sequence, a water cooling pool, and a first air-cooling tunnel; the water cooling pool can accommodate M racks for holding whole chickens at the same time; the spiced chicken production line has N first boiling pots, M second boiling pots, and a second air-cooling tunnel connected in sequence; Both the first boiling pot and the second boiling pot are provided with heating modules; a water inlet is provided at the center of the bottom of the second boiling pot, and an overflow port is provided at the upper part of the second boiling pot; a water return port is provided on the second boiling pot, and the water return port is located below the overflow port. The water return port is sequentially connected with a filter, a refrigeration module, and a first circulation pump, and the outlet of the first circulation pump is connected to the water inlet; The first boiling pot and the second boiling pot are used to accommodate a rack for holding a whole chicken; Above the N first boiling pots of the white-cut chicken production line, there is a first transfer unit for moving the rack; Above the N first boiling pots and M second boiling pots of the spiced chicken production line, there is a second transfer unit for moving the rack; Between the water cooling pool and the first air-cooling tunnel, there is a third transfer unit for moving the rack; The spiced chicken production line can be changed into two spiced chicken production lines. At this time, the heating module in the second boiling pot works and the refrigeration module does not work; at the same time, it can also be changed into 1 white-cut chicken production line without adding a water cooling pool. At this time, the refrigeration module in the second boiling pot works and the heating module does not work; The water cooling pool is partitioned into a material area and a refrigeration area by a partition; it also includes a water inlet pipe and a drain pipe; the water inlet pipe is arranged at one end of the refrigeration area away from the first cooking pot; the drain pipe is arranged at one end of the material area away from the first cooking pot, and the drain pipe is arranged on the side plate of the material area away from the refrigeration area; both ends of the partition are provided with intervals for communicating between the material area and the refrigeration area; the refrigeration pipeline is located at the bottom of the refrigeration area.

2. The white-cut chicken and spiced chicken mixed production system according to claim 1, wherein The first transfer unit, the second transfer unit, and the third transfer unit have the same structure; The first transfer unit includes a pair of tracks above the N first boiling pots and a manipulator device; The manipulator device includes a rail car and a pair of manipulators suspended below the rail car; each manipulator includes a bracket, a lead screw arranged on the bracket, a motor for driving the lead screw, a lifting mechanism that cooperates with the lead screw and is driven by the lead screw to lift, and a hand claw is hinged on the lifting mechanism, and the hand claw is driven by a cylinder; The rack includes a main bracket, a plurality of frames, and a pressing plate; multiple layers of frames are placed on the main bracket from top to bottom; a plurality of support frames with a thinner upper part and a thicker lower part are arranged on the frame, and the pressing plate is pressed on the topmost frame; cross bars are provided at the tops of both sides of the main bracket; The cylinder is used to drive the hand claw to grab the cross bar.

3. The white-cut chicken and spiced chicken mixed production system according to claim 2, wherein, The support frames on the frame are arranged in multiple rows.

4. The white-cut chicken and spiced chicken mixed production system according to claim 2, characterized in that The cylinder is hinged on the lifting mechanism; the power output end of the cylinder is hinged to the hand claw; the hand claw is L-shaped; the hand claw bends from between the two cross bars towards the direction close to the cross bar to hook the cross bar.

5. The white cut chicken and spiced chicken mixed production system according to claim 1, characterized in that Both the first boiling pot and the second boiling pot are provided with sewage pipes at the bottom; There is a transfer area between the first boiling pot of the white cut chicken production line and a water cooling pool; The first transfer unit is used to move the rack between N first boiling pots of the white cut chicken production line and the corresponding transfer area; The third transfer unit is used to move the rack between the transfer area, the water cooling pool and the entrance of the first air cooling tunnel.

6. The white-cut chicken and spiced chicken mixed production system according to claim 5, characterized in that, The transfer area includes a base set on the ground and a right-angled trihedron located on the base and respectively used to support the four corners of the rack; the upper surface of the base is a concave surface recessed towards the center; a discharge port is provided at the center of the concave surface; a trachea and four nozzles connected to the trachea are provided in the middle of the base, and the nozzles face the supporting surface of the right-angled trihedron; the trachea and the nozzles are lower than the supporting surface.

7. The white-cut chicken and spiced chicken mixed production system according to claim 1, characterized in that It further includes a circulation pipe, the circulation pipe is connected to the water inlet pipe, and a second circulation pump is connected to the circulation pipe; the circulation pipe is located below the drain pipe and near the bottom of the side wall of the material area.

8. The white-cut chicken and spiced chicken mixed production system according to claim 7, wherein, The water inlet pipe is connected to the lower part of the side wall of the refrigeration area; the drain pipe is connected to the upper part of the side wall of the material area.

9. The white-cut chicken and spiced chicken mixed production system according to claim 1, characterized in that, The first air cooling tunnel and the second air cooling tunnel have the same structure, and both the first air cooling tunnel and the second air cooling tunnel include a tunnel and a chain track located in the tunnel.

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