Anti-stockpiling plate and strip blanching machine for vegetable processing

Abstract

The invention provides an anti-stockpiling plate belt blanching machine for vegetable processing. The anti-stockpiling plate belt blanching machine comprises a blanching machine main body, a heater and an annular conveying plate belt, the mounting frame is arranged right above the front end of the blanching machine main body; the material distributing box is arranged at the upper end of the mounting frame in a vibrating manner and is used for scattering vegetable balls; the vibration mechanism is in transmission connection with the material distribution box and is used for driving the material distribution box to vibrate; the flow guide groove is communicated with the rear end of the material distribution box and is used for uniformly guiding the scattered vegetables to the upper end of the annular conveying plate belt; the vibrating mechanism comprises elastic pieces and vibrating motors, the elastic pieces are arranged at the four corners of the upper end of the mounting frame, the distributing box is mounted at the tops of the elastic pieces in a coupled mode and used for elastically supporting the distributing box, and the vibrating motors are arranged on the outer walls of the two sides. Vegetables are driven to be conveyed into the blanching cavity for uniform blanching, it is ensured that each vegetable can make uniform contact with blanching liquid, and the effects of no material stacking and uniform blanching are achieved.

Description

Technical Field

[0001] This invention relates to the field of vegetable processing technology, and in particular to a blanching machine with anti-piling plates for vegetable processing. Background Technology

[0002] Blanching is a crucial step in vegetable processing (such as the production of quick-frozen and dehydrated vegetables). Its core purpose is to disrupt the enzyme activity within vegetable cells using a high-temperature blanching solution (usually boiling water or brine at a specific temperature), preventing browning while preserving the vegetables' color, crispness, and nutrients. Belt-type blanching machines are widely used in large-scale vegetable processing production lines due to their continuous conveying and excellent vegetable immersion effects.

[0003] Existing blanching machines mostly use an open-top hopper for direct feeding, with no dispersing mechanism between the hopper bottom and the conveyor belt. When vegetable raw materials (especially leafy vegetables and root vegetables) fall from the hopper, they are easily agglomerated into irregular piles due to their own weight, inter-material friction, and slight adsorption, making it impossible to distribute them evenly across the width of the conveyor belt. During the blanching process, the outer layer of vegetables is in direct contact with the high-temperature blanching liquid for an extended period, easily resulting in overcooking, mushy texture, and dull color. The inner layer of vegetables is wrapped by the outer layer and cannot fully contact the blanching liquid, resulting in incomplete enzyme destruction and undercooked appearance, severely affecting product quality consistency.

[0004] For example, the "blanching equipment for processing quick-frozen vegetables" with publication number CN114190510B immerses vegetables in blanching liquid through a conveying mechanism, which solves the problem of insufficient rinsing caused by floating vegetables. However, it does not optimize the dispersion structure at the feeding end and the surface structure of the plate and belt. When the amount of raw materials input is large, the above-mentioned technical defects of stacking, jamming and uneven blanching will still occur, which cannot meet the requirements of large-scale production for product quality and production efficiency. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the defects of the existing technology. The present invention proposes a blanching machine with anti-piling plate for vegetable processing.

[0006] To address the aforementioned issues with existing blanching machines that employ open-top hoppers for direct feeding, lacking any dispersing mechanism between the hopper bottom and the conveyor belt, the technical solution adopted in this invention is: A blanching machine for vegetable processing with anti-piling conveyor belt includes: a blanching machine body, a heater, and a ring conveyor belt; The mounting bracket is located directly above the front end of the main body of the hot water machine; The material distribution box, with vibration set at the upper end of the mounting frame, is used to break up the vegetable clumps; A vibration mechanism is connected to the material distribution box for driving the material distribution box to vibrate. The guide channel is connected to the rear end of the distribution box and is used to evenly guide the broken vegetables to the upper end of the annular conveyor belt.

[0007] Preferably, the vibration mechanism includes an elastic element and a vibration motor. The elastic element is disposed at the four corners of the upper end of the mounting frame, and the material distribution box is coupled and installed on the top of the elastic element to provide elastic support for the material distribution box. The vibration motor is disposed on the outer walls on both sides.

[0008] Preferably, the elastic element is made of a spring, the output vibration frequency of the vibration motor is 50-100Hz, the bottom of the material distribution box has a backward inclined structure, and a discharge port is opened on the rear side of the lower end of the material distribution box.

[0009] Preferably, the guide channel is connected to the discharge port, the guide channel is a cone shape that is wider at the front and narrower at the back, the rear opening of the guide channel is located above the annular conveyor belt, and the inner wall of the guide channel is provided with a plurality of inclined guide strips that extend downward along the inner wall of the guide channel.

[0010] Preferably, the outer surface of the annular conveyor belt is uniformly provided with protrusions, and the protrusions are hemispherical structures.

[0011] Preferably, a blower is provided on the lower front side of the main body of the blanching machine, and an aeration pipe is provided inside the lower part of the main body of the blanching machine. The air outlet on the outside of the blower is connected to the aeration pipe, and a one-way valve is installed at the tail end of the aeration pipe to drive the blanching liquid inside the main body of the blanching machine to churn.

[0012] Preferably, the main body of the rinsing machine has a rinsing chamber at the rear end, the heater is located on the outside of the main body of the rinsing machine, the upper end of the heater is connected to a liquid inlet, and the lower end of the heater is connected to a pump body through a pipe.

[0013] Preferably, a heat pipe is connected to the side end of the pump body, and the heat pipe extends to the rear end of the blanching chamber, and a filter plate is provided at the bottom of the blanching chamber.

[0014] Preferably, the annular conveyor belt is rotatably connected to the front end of the blanching machine body via a transmission roller assembly, and a drive motor is provided on the outer side of the front end of the blanching machine body, and the drive motor is connected to the annular conveyor belt via the transmission rollers.

[0015] Compared with the prior art, the beneficial effects of the present invention are: In this invention, when vegetables enter the dispensing box, a vibrating motor is activated. The vibrating motor drives the dispensing box to move up and down reciprocally, thereby breaking up any clumps of vegetables inside the box and causing them to fall loosely, effectively preventing vegetable accumulation. The loose vegetables will flow along the bottom of the dispensing box and the outlet into the guide trough. After entering the guide trough, the guide trough, in conjunction with guide strips, evenly guides and disperses the vegetables, allowing them to roll evenly through the rear opening of the guide trough to the upper end of the annular conveyor belt. At this point, the drive motor is activated, and the drive motor drives the annular conveyor belt to rotate via the transmission roller assembly, thereby transporting the vegetables into the blanching chamber for even blanching. This ensures that each vegetable is evenly contacted with the blanching liquid, achieving a uniform blanching effect without accumulation.

[0016] In addition, when the vegetables are blanched inside the blanching chamber, the blower is turned on, and the blower pressurizes the air and discharges it into the aeration pipe. The aeration pipe guides the pressurized air into the lower part of the blanching chamber. The pressurized air causes the blanching liquid inside the blanching chamber to flow and churn, so that the blanching liquid fully contacts the bottom of the vegetables during the churning process, further ensuring that the blanching liquid blanches the vegetables evenly. Attached Figure Description

[0017] The disclosure of this invention is illustrated with reference to the accompanying drawings. It should be understood that the drawings are for illustrative purposes only and are not intended to limit the scope of protection of this invention. In the drawings, the same reference numerals are used to refer to the same parts. Wherein: Figure 1 This is a schematic diagram of the overall structure of the present invention. Figure 1 ; Figure 2 This is a schematic diagram of the overall structure of the present invention. Figure 2 .

[0018] Reference numerals in the attached drawings: 1. Main body of the blanching machine; 2. Heater; 203. Heat pipe; 201. Liquid inlet; 202. Pump body; 3. Circular conveyor belt; 301. Drive motor; 4. Blanching chamber; 401. Filter plate; 5. Mounting frame; 6. Distributor box; 601. Discharge port; 7. Guide channel; 8. Aeration pipe; 9. Protrusion; 10. Elastic element; 11. Vibrating motor; 12. Guide strip; 13. Blower. Detailed Implementation

[0019] It is readily understood that, based on the technical solution of this invention, those skilled in the art can propose various interchangeable structural methods and implementations without altering the essential spirit of the invention. Therefore, the following detailed embodiments and accompanying drawings are merely illustrative examples of the technical solution of this invention and should not be considered as the entirety of the invention or as limitations or restrictions on the technical solution of this invention.

[0020] Specific embodiments of the present invention are described below with reference to the accompanying drawings.

[0021] Please see Figure 1 - Figure 2 This embodiment proposes a blanching machine for vegetable processing with anti-piling conveyor belt, which includes a blanching machine body 1, a heater 2, and a ring conveyor belt 3.

[0022] A blanching chamber 4 is located at the rear end of the blanching machine body 1, and a filter plate 401 is welded to the bottom of the blanching chamber 4. A heater 2 is bolted to the outside of the blanching machine body 1, and has an inlet 201 at its upper end. Through this inlet 201, the blanching liquid can be smoothly discharged into the heater 2 for heating. The lower end of the heater 2 is connected to a pump body 202 via a pipe. A heat pipe 203 is connected to the side of the pump body 202 and extends to the rear end of the blanching chamber 4. This allows the pump body 202 to work with the heat pipe 203 to discharge the heated blanching liquid into the blanching chamber 4. A ring conveyor belt 3 is rotatably connected to the front end of the blanching machine body 1 via a transmission roller assembly. A drive motor 301 is mounted on the outer side of the front end of the blanching machine body 1 via screws. This drive motor 301 is connected to the ring conveyor belt 3 via the transmission rollers, thereby driving the ring conveyor belt 3 to rotate and transport the liquid.

[0023] The key improved structure of this invention includes several components such as the mounting frame 5, the distribution box 6, the guide channel 7, the aeration pipe 8, and the protrusion 9 bonded to the outer surface of the annular conveyor belt 3. The specific structure and connection relationship of each component are as follows: The mounting bracket 5 is screwed onto the front of the main body 1 of the blanching machine. Elastic elements 10, made of high-strength springs or sheets, are coupled to its four corners. The dispensing box 6 is coupled to the top of the elastic elements 10, providing elastic support. The bottom of the dispensing box 6 is tilted backward, and vibration motors 11 are bolted to its outer walls on both sides. The output vibration frequency of the vibration motors 11 is set between 50 and 100 Hz. When the vibration motors 11 vibrate at high frequency, they drive the dispensing box 6 to move up and down reciprocally, effectively breaking up vegetable clumps inside and preventing vegetable accumulation. A discharge port 601 is located at the lower rear side of the dispensing box 6.

[0024] The guide trough 7 is bonded to the lower rear side of the distribution box 6 and connected to the discharge port 601. The guide trough 7 is conical in shape, wider at the front and narrower at the back, with its rear opening positioned directly above the annular conveyor belt 3, and its front opening matching the size of the discharge port 601. This design allows the guide trough 7 to smoothly guide the vegetables inside the distribution box 6 to the upper end of the annular conveyor belt 3. The inner wall of the guide trough 7 is welded or integrally formed with several inclined guide strips 12. These guide strips 12 extend downwards along the inner wall of the guide trough 7, guiding the vegetables inside the guide trough 7 to slide smoothly down to the upper end of the annular conveyor belt 3, preventing local accumulation.

[0025] The annular conveyor belt 3 is made of food-grade rubber, and its outer surface is uniformly covered with hemispherical protrusions 9. These protrusions 9 form a conveying gap, which effectively reduces the contact and adhesion between vegetables and the surface of the annular conveyor belt 3.

[0026] A blower 13 is mounted on the lower front side of the main body 1 of the blanching machine by screws. The outer air outlet of the blower 13 is connected to the aeration pipe 8, and the tail end of the aeration pipe 8 extends to the inner side of the lower end of the main body 1 of the blanching machine. A one-way valve is installed at the opening of the tail end of the aeration pipe 8, so that the blower 13 can work with the aeration pipe 8 to pressurize the air and discharge it into the lower end of the blanching chamber 4.

[0027] Please continue reading. Figure 1 - Figure 2 In this embodiment, the vegetables to be blanched are first placed into the dispensing box 6. Once the vegetables enter the dispensing box 6, the vibration motor 11 is turned on, causing the dispensing box 6 to move up and down repeatedly, thus breaking up any clumps of vegetables inside and allowing them to fall loosely, effectively preventing accumulation. The loose vegetables will then flow along the bottom of the dispensing box 6 and the outlet 601 into the guide trough 7. After entering the guide trough 7, the guide trough 7, in conjunction with the guide strip 12, evenly guides and disperses the vegetables, allowing them to roll evenly through the rear opening of the guide trough 7 to the upper end of the annular conveyor belt 3. At this point, the drive motor 301 is turned on, driving the annular conveyor belt 3 to rotate via the transmission roller assembly, thereby conveying the vegetables into the blanching chamber 4 for even blanching, ensuring that each vegetable is evenly contacted with the blanching liquid, achieving a uniform blanching effect without accumulation.

[0028] While the vegetables are blanching inside the blanching chamber 4, the blower 13 is turned on. The blower 13 pressurizes the air and discharges it into the aeration pipe 8. The aeration pipe 8 guides the pressurized air into the lower part of the blanching chamber 4. The pressurized air causes the blanching liquid inside the blanching chamber 4 to flow and churn, ensuring that the blanching liquid fully contacts the bottom of the vegetables during the churning process, further guaranteeing that the blanching liquid blanches the vegetables evenly.

[0029] Example of use: I. Equipment Preparation and Pre-Startup Inspection Before using the vegetable processing anti-piling plate blanching machine, a comprehensive equipment inspection and preparation should be carried out to ensure that the equipment is in good condition and meets production requirements.

[0030] Equipment appearance inspection: Check whether the main components of the scalding machine, such as the main body 1, heater 2, and ring conveyor belt 3, are intact and undamaged, without cracks, deformation or severe wear.

[0031] Electrical system inspection: Confirm that the power lines are connected correctly and there are no exposed or damaged parts; check the grounding and insulation of electrical equipment such as drive motor 301, vibration motor 11, and blower 13 to ensure safety and reliability.

[0032] Pipeline and valve inspection: Check whether the connection between the liquid inlet 201 of heater 2, pump body 202 and heat pipe 203 is tight and without leakage; confirm that the one-way valve at the end of aeration pipe 8 is working properly and can prevent the scalding liquid from flowing back.

[0033] Lubrication and fastening: Lubricate moving parts such as drive rollers and bearings to reduce friction and wear; check and tighten all screws and bolts to ensure the stability of the equipment structure.

[0034] II. Preparation and Heating of the Bleaching Solution Preparation of blanching solution: Prepare a blanching solution of appropriate concentration and temperature according to the type of vegetable and blanching requirements. Usually, water or a solution with added salt, citric acid, or other suitable ingredients is used as the blanching solution.

[0035] Heating the bleaching liquid: The prepared bleaching liquid is discharged into the heater 2 through the inlet 201. The heater 2 is started, the target temperature is set, and the heating process is monitored to ensure that the bleaching liquid reaches the required temperature.

[0036] Bleach solution circulation: When the bleach solution reaches the set temperature, the pump 202 is started, and the heated bleach solution is discharged into the bleaching chamber 4 through the heat pipe 203 to form a circulation flow and maintain the uniformity of the bleach solution temperature.

[0037] III. Vegetable Distribution Vegetable preparation: Select fresh, disease-free vegetables, and wash, remove impurities, and pre-treat them (such as cutting and peeling) to meet the requirements of the blanching process.

[0038] Vegetable feeding: Evenly distribute the processed vegetables into the dispensing bin 6. Be careful to control the amount of vegetables added to avoid clogging the dispensing bin 6 or causing the vegetables to clump together.

[0039] Material distribution and dispersing: Start the vibration motors 11 on both sides of the material distribution box 6 and set the vibration frequency to 50-100Hz.

[0040] The vibrating motor 11 drives the distribution box 6 to move up and down reciprocally, effectively breaking up the vegetable clumps and causing the vegetables to fall in a loose state.

[0041] IV. Vegetable transportation and blanching Vegetable conveying: Loose vegetables are discharged into the guide channel 7 along the bottom of the distribution box 6 and the discharge port 601.

[0042] The guide trough 7, together with the guide strip 12, guides and disperses the vegetables evenly to the upper end of the annular conveyor belt 3.

[0043] Start the conveyor: Start the drive motor 301, which drives the annular conveyor belt 3 to rotate through the transmission roller group.

[0044] The protrusions 9 on the annular conveyor belt 3 reduce the contact and adhesion between the vegetables and the belt, ensuring that the vegetables are smoothly conveyed into the blanching chamber 4.

[0045] Uniform blanching: After entering the blanching chamber 4, the vegetables come into full contact with the circulating blanching liquid, achieving uniform blanching. The blanching process is monitored to ensure that each vegetable is heated evenly, achieving the desired blanching effect.

[0046] V. Bleaching liquid agitation and auxiliary bleaching Start the blower: During the blanching process of vegetables, start the blower 13 to pressurize the air and discharge it into the aeration pipe 8.

[0047] Blanching liquid churns: Aeration pipe 8 guides pressurized air into the lower part of blanching chamber 4, causing the blanching liquid to flow and churn. The churning blanching liquid fully contacts the bottom of the vegetables, further ensuring the uniformity and thoroughness of blanching.

[0048] VI. Finishing of Blanching and Equipment Cleaning Blanching complete: When the vegetables have reached the predetermined blanching time, turn off heater 2, pump 202 and drive motor 301 to stop the circulation of blanching liquid and the transport of vegetables.

[0049] Vegetable discharge: The blanching liquid is discharged and filtered through the filter plate 401 at the bottom of the blanching chamber 4, and the blanched vegetables are collected for subsequent processing (such as cooling, packaging, etc.).

[0050] Equipment Cleaning: Clean residual vegetables and blanching liquid from components such as the blanching chamber 4, dispensing box 6, and guide channel 7 to prevent cross-contamination and equipment corrosion. Conduct a comprehensive inspection and maintenance of the equipment to ensure it is in good working order for the next use.

[0051] Through the above usage examples, it can be seen that the vegetable processing anti-piling plate blanching machine is designed to fully consider the uniformity and anti-piling issues during the vegetable blanching process. Through reasonable structural design and operation procedures, it achieves efficient and stable vegetable blanching processing.

[0052] The technical scope of this invention is not limited to the content described above. Those skilled in the art can make various modifications and variations to the above embodiments without departing from the technical concept of this invention, and all such modifications and variations should fall within the protection scope of this invention.

Claims

1. A blanching machine with anti-piling plates for vegetable processing, characterized in that, include: The main body of the blanching machine, the heater, and the circular conveyor belt; The mounting bracket is located directly above the front end of the main body of the hot water machine; The material distribution box, with vibration set at the upper end of the mounting frame, is used to break up the vegetable clumps; A vibration mechanism is connected to the material distribution box for driving the material distribution box to vibrate. The guide channel is connected to the rear end of the distribution box and is used to evenly guide the broken vegetables to the upper end of the annular conveyor belt.

2. The vegetable processing anti-piling plate blanching machine according to claim 1, characterized in that, The vibration mechanism includes an elastic element and a vibration motor. The elastic element is located at the four corners of the upper end of the mounting frame. The material distribution box is coupled and installed on the top of the elastic element to provide elastic support for the material distribution box. The vibration motor is located on the outer walls on both sides.

3. The vegetable processing anti-piling plate blanching machine according to claim 2, characterized in that, The elastic element is made of spring, the output vibration frequency of the vibration motor is 50-100Hz, the bottom of the material distribution box is inclined backward, and the material distribution box has a discharge port on the rear side of the lower end.

4. The vegetable processing anti-piling plate blanching machine according to claim 3, characterized in that, The guide channel is connected to the discharge port. The guide channel is a cone shape that is wider at the front and narrower at the back. The opening at the rear end of the guide channel is located above the annular conveyor belt. The inner wall of the guide channel is provided with several inclined guide strips, which extend downward along the inner wall of the guide channel.

5. The vegetable processing anti-piling plate blanching machine according to claim 1, characterized in that, The outer surface of the annular conveyor belt is uniformly provided with protrusions, and the protrusions are hemispherical in shape.

6. The vegetable processing anti-piling plate blanching machine according to claim 1, characterized in that, A blower is installed at the lower front of the main body of the bleaching machine, and an aeration pipe is installed inside the lower part of the main body of the bleaching machine. The air outlet on the outside of the blower is connected to the aeration pipe, and a one-way valve is installed at the opening of the tail end of the aeration pipe to drive the bleaching liquid inside the main body of the bleaching machine to churn.

7. The vegetable processing anti-piling plate blanching machine according to claim 1, characterized in that, The main body of the rinsing machine has a rinsing chamber at the rear end. The heater is located on the outside of the main body of the rinsing machine. The upper end of the heater is connected to a liquid inlet, and the lower end of the heater is connected to a pump body through a pipe.

8. The vegetable processing anti-piling plate blanching machine according to claim 7, characterized in that, A heat pipe is connected to the side of the pump body and extends to the rear end of the blanching chamber. A filter plate is provided at the bottom of the blanching chamber.

9. The vegetable processing anti-piling plate blanching machine according to claim 1, characterized in that, The annular conveyor belt is rotatably connected to the front end of the blanching machine body via a set of transmission rollers. A drive motor is provided on the outer side of the front end of the blanching machine body, and the drive motor is connected to the annular conveyor belt via transmission rollers.

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