Vegetable cooking device

Abstract

The invention belongs to the technical field of vegetable processing, and provides a vegetable cooking device which comprises a case and a mesh belt conveying unit, and a baffle and a steam output unit are arranged in the case; the baffle is arranged in the machine box and located above the mesh belt conveying unit. The machine box is divided into a first cavity and a second cavity through the baffle, and the first cavity and the second cavity communicate with each other. The mesh belt conveying unit sequentially penetrates through the first chamber and the second chamber; the output end of the steam output unit is located in the first cavity and faces the conveying face. An air outlet pipe is arranged on the machine box, and an air inducing mechanism is arranged in the air outlet pipe. The machine box cavity is divided into the first cavity and the second cavity through the baffle, so that the upper surfaces of vegetables can be blanched when the steam output unit sprays steam, negative pressure is provided for the air outlet pipe in cooperation with the air inducing mechanism, the steam can penetrate through the net belt conveying unit, then the bottoms of the vegetables are blanched, and the vegetable processing efficiency is improved. In this way, the upper surfaces and the bottoms of the vegetables are blanched, and the effect is better and even.

Description

Technical Field

[0001] The invention belongs to the technical field of vegetable processing, in particular to a vegetable steaming and boiling device. Background Art

[0002] Steam blanching is a commonly used vegetable processing technology that aims to improve the quality and safety of vegetables through steam treatment. In modern food production, steam blanching can not only remove dirt and microorganisms on the surface of vegetables, but also effectively preserve their nutrients, color and flavor. This technology uses the high temperature and humid environment of steam to heat treat vegetables in a short period of time, thereby achieving the effect of sterilization and promoting enzyme inactivation, thereby extending the shelf life.

[0003] CN202020424723.5 discloses a steam scalding device for vegetable processing, comprising a chassis, a feed port being provided at the top of the chassis, and a first rotating shaft being rotatably installed below the feed port, and a plurality of partition plates being provided on the circumferential side wall of the first rotating shaft, and one end of the first rotating shaft passes through a side wall of the chassis and extends to the outside thereof.

[0004] In the above technical solution, the vegetables are blanched by heating the water in the water tank so that the steam goes out from the steam holes. Since the steam will drift upward, it is not easy for the steam to blanch the upper surface of the vegetables. Therefore, the blanching effect of the vegetables is poor and uneven. Summary of the invention

[0005] The object of the present invention is to solve the above-mentioned problem and provide a vegetable steaming device, which divides the chassis chamber into a first chamber and a second chamber by using a baffle, so that when the steam output unit sprays steam, the upper surface of the vegetables can be blanched, and the air outlet pipe is provided with negative pressure in cooperation with the air induced mechanism, so that the steam can pass through the mesh belt conveying unit, and then blanch the bottom of the vegetables. In this way, the upper surface and the bottom of the vegetables can be blanched with better and more uniform effect.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A vegetable steaming device comprises a machine case, a mesh belt conveying unit for conveying vegetables, and a baffle and a steam output unit are arranged in the machine case;

[0008] The baffle is arranged in the chassis and above the mesh belt conveyor unit, and the baffle divides the chassis into a first chamber and a second chamber which are interconnected; the mesh belt conveyor unit passes through the first chamber and the second chamber in sequence;

[0009] The output end of the steam output unit is located in the first chamber and faces the conveying surface of the mesh belt conveying unit;

[0010] An air outlet pipe connected to the second chamber is provided on the chassis, and an air induction mechanism is provided in the air outlet pipe; the air induction mechanism is used to provide negative pressure to the air outlet pipe so that steam can pass through the mesh belt conveying unit and then blanch the bottom of the vegetables.

[0011] In the above-mentioned vegetable steaming device, the mesh belt conveying unit includes a driving mechanism and a conveying mesh belt connected to the driving mechanism; a feed end and a discharge end are respectively provided at both ends of the chassis, and the conveying mesh belt passes through the feed end, the first chamber, the second chamber and the discharge end in the horizontal direction in sequence, the baffle is located above the conveying mesh belt, and the output end of the steam output unit faces the conveying mesh belt.

[0012] In the above-mentioned vegetable steaming device, the conveyor belt includes a first horizontal section, an inclined section and a second horizontal section which are connected in sequence, and the inclined section is inclined downward in a direction away from the feed end; the baffle is located above the inclined section, and the multiple output ends of the steam output unit are arranged at intervals along the length direction of the first chamber.

[0013] In the above-mentioned vegetable cooking device, the baffle is located above the end of the inclined section.

[0014] In the above-mentioned vegetable steaming device, the steam output unit includes a steam generating module for generating steam, a steam delivery pipe, and a plurality of connecting pipes, and the steam generating module is located on one side of the chassis;

[0015] The steam generating module is provided with an air outlet pipe, which is connected to the steam delivery pipe. A plurality of connecting pipes are arranged in the first chamber at intervals along the length of the first chamber, and one end of the connecting pipe is connected to the steam delivery pipe.

[0016] A plurality of steam spray pipes are arranged at the bottom of the connecting pipe, and the plurality of steam spray pipes are arranged at intervals along the width direction of the first mesh belt, and the output ends of the steam spray pipes face the conveying surface of the mesh belt conveying unit.

[0017] In the above-mentioned vegetable steaming device, a gap is left between the baffle and the conveying surface of the mesh belt conveying unit for the vegetables to pass through, and the baffle is detachably arranged in the first chamber by bolts.

[0018] In the above-mentioned vegetable steaming device, the air inducing mechanism includes a fan arranged in the air outlet pipe.

[0019] In the above-mentioned vegetable steaming device, heat-insulating curtains are provided on both the feeding end and the discharging end.

[0020] The above-mentioned vegetable steaming device also includes a plurality of fixing plates, which are arranged on the conveying surface of the mesh belt conveying unit at intervals along the conveying direction of the mesh belt conveying unit.

[0021] In the above-mentioned vegetable steaming device, the air outlet pipe is located above the mesh belt conveying unit.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] In the present invention, a baffle is used to separate the chassis chamber into a first chamber and a second chamber, so that when the steam output unit sprays steam, the upper surface of the vegetables can be blanched, and the air induced mechanism is cooperated to provide negative pressure to the air outlet pipe, so that the steam can pass through the mesh belt conveyor unit and then blanch the bottom of the vegetables. In this way, the upper surface and the bottom of the vegetables can be blanched with better and more uniform effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 is a three-dimensional diagram of a vegetable steaming device according to Embodiment 1;

[0025] Figure 2 is a cross-sectional view of a vegetable steaming device according to Embodiment 1;

[0026] Among them, the reference numerals of the figures are:

[0027] 1. Chassis; 11. First chamber; 12. Second chamber; 13. Feed end; 14. Discharge end; 2. Mesh belt conveyor unit; 21. Driving mechanism; 22. Conveying mesh belt; 221. First horizontal section; 222. Inclined section; 223. Second horizontal section; 23. Fixed plate; 3. Steam output unit; 31. Steam generating module; 32. Air outlet pipe; 33. Steam delivery pipe; 34. Connecting pipe; 35. Steam nozzle; 4. Air outlet pipe; 5. Air induction mechanism; 51. Fan; 6. Baffle; 7. Thermal insulation curtain. DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Example 1

[0030] refer to Figures 1-2 , a vegetable steaming device, comprising a chassis 1, a mesh belt conveying unit 2 for conveying vegetables, a baffle 6 and a steam output unit 3 are arranged in the chassis 1;

[0031] The baffle 6 is disposed in the chassis 1 and above the mesh belt conveyor unit 2. The baffle 6 divides the chassis 1 into a first chamber 11 and a second chamber 12 that are interconnected. The mesh belt conveyor unit 2 passes through the first chamber 11 and the second chamber 12 in sequence.

[0032] The output end of the steam output unit 3 is located in the first chamber 11 and faces the conveying surface of the mesh belt conveying unit 2;

[0033] The chassis 1 is provided with an air outlet pipe 4 connected to the second chamber 12, and an air induction mechanism 5 is arranged inside the air outlet pipe 4; the air induction mechanism 5 is used to provide negative pressure to the air outlet pipe 4 so that steam can pass through the mesh belt conveying unit 2 and then blanch the bottom of the vegetables.

[0034] Under this design, the baffle 6 divides the space in the chassis 1 into a first chamber 11 and a second chamber 12. Workers place vegetables on the mesh belt conveyor unit 2, which transports the vegetables. The vegetables first enter the first chamber 11, and the steam is sprayed out by the steam output unit 3. Since the output end of the steam output unit 3 is toward the conveying surface of the mesh belt conveyor unit 2, the sprayed steam can blanch the upper surface of the vegetables. The sprayed steam will pass through the mesh belt conveyor unit 2, and the air induced mechanism 5 will form a negative pressure in the air outlet pipe 4, guiding the steam in the first chamber 11 to move to the second chamber 12. In order to prevent the steam in the first chamber 11 from flowing from above the conveying surface of the mesh belt conveyor unit 2 to the second chamber 12 and then directly flowing out through the air outlet pipe 4 when the draft mechanism 5 is working, a baffle 6 is arranged above the mesh belt conveyor unit 2 to block the steam sprayed from the steam output unit 3 to change its flow direction, so that most of the steam can move to the bottom of the second chamber 12 and pass through the mesh belt conveyor unit 2 from bottom to top, thereby blanching the bottom of the vegetables, and the steam is discharged from the air outlet pipe 4 after the hot soup is completed; in this way, the uniformity of blanching the vegetables is improved and the effect is good.

[0035] Preferably, the mesh belt conveyor unit 2 includes a driving mechanism 21 and a conveying mesh belt 22 connected to the driving mechanism 21; a feed end 13 and a discharge end 14 are respectively provided at both ends of the chassis 1, and the conveying mesh belt 22 passes through the feed end 13, the first chamber 11, the second chamber 12 and the discharge end 14 in the horizontal direction in sequence, the baffle 6 is located above the conveying mesh belt 22, and the output end of the steam output unit 3 faces the conveying mesh belt 22.

[0036] The driving mechanism 21 has been disclosed in Chinese patent CN210256691U, so the structure of the driving mechanism 21 will not be described in detail in this embodiment.

[0037] Specifically, the conveyor belt 22 is driven by the driving mechanism 21, and the vegetables are placed on the belt conveyor unit 2. The vegetables are transported by the conveyor belt 22, so that the vegetables can pass through the feed end 13, the first chamber 11, the second chamber 12 and the discharge end 14 in sequence, thereby completing the blanching of the upper surface and bottom of the vegetables to improve the blanching effect and uniformity.

[0038] In this embodiment, the conveyor mesh belt 22 includes a first horizontal section 221, an inclined section 222 and a second horizontal section 223 which are connected in sequence, and the inclined section 222 is inclined downward in a direction away from the feed end 13; the baffle 6 is located above the inclined section 222, and the multiple output ends of the steam output unit 3 are arranged at intervals along the length direction of the first chamber 11.

[0039] Specifically, the worker places the vegetables on the first horizontal section 221. Since the multiple output ends of the steam output unit 3 are arranged at intervals along the length direction of the first chamber 11, the first horizontal section 221 is close to the multiple output ends of the steam output unit 3. The ejected steam will first blanch and steam the vegetables on the first horizontal section 221 at high temperature. After the vegetables leave the first horizontal section 221, they will go to the inclined section 222. Since the inclined section 222 is inclined downward in a direction away from the feed end 13, the gradually decreasing height makes the steam's blanching effect on the vegetables on the inclined section 222 milder, so as to reduce the absorbed heat and avoid over-ripening of the vegetables, thereby affecting the processing quality.

[0040] After leaving the inclined section 222, the vegetables will arrive at the second horizontal section 223, which will transport the vegetables. Under the action of the air induced mechanism 5, the steam at the bottom of the second chamber 12 passes through the second horizontal section 223 from bottom to top, thereby blanching the bottom of the vegetables.

[0041] In this embodiment, the baffle 6 is located above the end of the inclined section 222. The baffle 6 is arranged at the end of the inclined section 222 to gradually reduce the calorific value of the steam absorbed by the vegetables, and blanch the upper surface of the vegetables in a gentler manner.

[0042] More preferably, the steam output unit 3 comprises a steam generating module 31 for generating steam, a steam delivery pipe 33, and a plurality of connecting pipes 34, and the steam generating module 31 is located at one side of the chassis 1;

[0043] The steam generating module 31 is provided with an air outlet pipe 32, which is connected to the steam delivery pipe 33. A plurality of connecting pipes 34 are arranged in the first chamber 11 at intervals along the length of the first chamber 11, and one end of the connecting pipe 34 is connected to the steam delivery pipe 33.

[0044] A plurality of steam spray pipes 35 are provided at the bottom of the connecting pipe 34 . The plurality of steam spray pipes 35 are arranged at intervals along the width direction of the first mesh belt. The output ends of the steam spray pipes 35 face the conveying surface of the mesh belt conveying unit 2 .

[0045] The steam generation module 31 may be a steam generator, and steam is generated by the steam generator.

[0046] Specifically, the steam is generated by the steam generating module 31 , and the steam enters the steam delivery pipe 33 and the connecting pipe 34 through the air outlet pipe 32 , and is finally ejected from the steam nozzle 35 at the bottom of the connecting pipe 34 .

[0047] In this embodiment, a gap (not shown in the figure) is reserved between the baffle 6 and the conveying surface of the mesh belt conveyor unit 2 for the vegetables to pass through, and the baffle 6 is detachably arranged in the first chamber 11 by bolts.

[0048] Furthermore, only a gap for vegetables to pass through is left between the baffle 6 and the conveying surface of the mesh belt conveyor unit 2, so that most of the steam can be blocked to prevent the steam in the first chamber 11 from flowing from the top of the conveying surface of the mesh belt conveyor unit 2 to the second chamber 12 and then directly flowing out through the air outlet pipe 4, so that most of the steam ejected from the air outlet pipe 32 can move to the bottom of the second chamber 12;

[0049] The detachable connection makes it easy for workers to adjust the size of the gap to accommodate different vegetables.

[0050] Preferably, the air inducing mechanism 5 comprises a fan 51 disposed in the air outlet pipe 4. The air outlet pipe 4 is formed with negative pressure by the operation of the fan 51, so as to drive the steam to flow.

[0051] Preferably, a heat-insulating curtain 7 is provided on both the feed end 13 and the discharge end 14. The heat-insulating curtain 7 can reduce the loss of heat.

[0052] More preferably, it further comprises a plurality of fixing plates 23, which are arranged at intervals on the conveying surface of the mesh belt conveyor unit 2 along the conveying direction of the mesh belt conveyor unit 2. The plurality of fixing plates 23 are arranged on the conveying surface of the mesh belt conveyor unit 2 to push the vegetables to move, so as to avoid the insulation curtain 7 blocking the movement of the vegetables.

[0053] Preferably, the air outlet pipe 4 is located above the mesh belt conveyor unit 2. Providing the air outlet pipe 4 above the mesh belt conveyor unit 2 allows the steam to move in an arc trajectory, thereby completing the blanching and steaming of the upper surface and bottom of the vegetables to improve the steaming effect.

[0054] The above are only preferred embodiments of the present invention. It should be pointed out that, for ordinary technicians in this technical field, several improvements or modifications can be made without departing from the principles of the present invention. These improvements or modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A vegetable steaming device, comprising a machine case, a mesh belt conveying unit for conveying vegetables, wherein a baffle and a steam output unit are arranged in the machine case; It is characterized in that The baffle is arranged in the chassis and above the mesh belt conveyor unit, and the baffle divides the chassis into a first chamber and a second chamber that are interconnected; the mesh belt conveyor unit passes through the first chamber and the second chamber in sequence; The output end of the steam output unit is located in the first chamber and faces the conveying surface of the mesh belt conveying unit; An air outlet pipe connected to the second chamber is provided on the chassis, and an air induction mechanism is provided in the air outlet pipe; the air induction mechanism is used to provide negative pressure to the air outlet pipe so that steam can pass through the mesh belt conveying unit and blanch the bottom of the vegetables.

2. A vegetable cooking device according to claim 1, characterized in that: The mesh belt conveying unit includes a driving mechanism and a conveying mesh belt connected to the driving mechanism; a feed end and a discharge end are respectively provided at both ends of the chassis, and the conveying mesh belt passes through the feed end, the first chamber, the second chamber and the discharge end in the horizontal direction in sequence, the baffle is located above the conveying mesh belt, and the output end of the steam output unit faces the conveying mesh belt.

3. A vegetable cooking device according to claim 2, characterized in that: The conveyor belt includes a first horizontal section, an inclined section and a second horizontal section connected in sequence, and the inclined section is inclined downward in a direction away from the feed end; the baffle is located above the inclined section, and the multiple output ends of the steam output unit are arranged at intervals along the length direction of the first chamber.

4. A vegetable cooking device according to claim 3, characterized in that: The baffle is located above the end of the inclined section.

5. The vegetable cooking device according to claim 1, characterized in that: The steam output unit includes a steam generating module for generating steam, a steam delivery pipe, and a plurality of connecting pipes, wherein the steam generating module is located on one side of the chassis; The steam generating module is provided with an air outlet pipe, the air outlet pipe is connected to the steam delivery pipe, a plurality of connecting pipes are arranged in the first chamber at intervals along the length of the first chamber, and one end of the connecting pipe is connected to the steam delivery pipe; A plurality of steam spray pipes are arranged at the bottom of the connecting pipe, and the plurality of steam spray pipes are arranged at intervals along the width direction of the first mesh belt, and the output ends of the steam spray pipes face the conveying surface of the mesh belt conveying unit.

6. The vegetable cooking device according to claim 1, characterized in that: A gap is left between the baffle and the conveying surface of the mesh belt conveying unit for vegetables to pass through, and the baffle is detachably arranged in the first chamber by bolts.

7. The vegetable cooking device according to claim 1, characterized in that: The air inducing mechanism comprises a fan arranged in the air outlet pipe.

8. The vegetable cooking device according to claim 2, characterized in that: The feeding end and the discharging end are both provided with heat-insulating curtains.

9. A vegetable cooking device according to claim 8, characterized in that: It also includes a plurality of fixing plates, which are arranged on the conveying surface of the mesh belt conveying unit at intervals along the conveying direction of the mesh belt conveying unit.

10. The vegetable cooking device according to claim 1, characterized in that: The air outlet pipe is located above the mesh belt conveying unit.

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