A vegetable processing cleaning blanching apparatus

Abstract

This application discloses a vegetable processing, cleaning, and blanching device, belonging to the field of vegetable processing technology. It includes a blanching chamber, multiple water tanks, a linkage mechanism, and multiple pressing and dispersing mechanisms. Multiple water tanks are sequentially distributed inside the blanching chamber, with water baskets suspended inside each tank and mounted on a tilting shaft via supports. A hopper extends through one side wall of the blanching chamber, and the linkage mechanism is located on the outer tilting shaft and connected to the hopper. Multiple pressing and dispersing mechanisms are respectively positioned above their corresponding water baskets. These mechanisms press the vegetables below the blanching liquid surface and agitate and disperse them. Thus, vegetables can be blanched within a relatively enclosed blanching chamber, suppressing heat loss and reducing energy consumption. Simultaneously, by pressing the vegetables below the liquid surface and agitating them, full contact between the vegetables and hot water is ensured, significantly improving the uniformity of blanching and guaranteeing the consistency of the finished product's taste.

Description

Technical Field

[0001] This application relates to the field of vegetable processing technology, and in particular to a vegetable processing, cleaning and blanching device. Background Technology

[0002] In the field of vegetable processing, blanching is a crucial step in fixing, color preservation, and enzyme inactivation, determining the quality and shelf life of quick-frozen vegetables, dehydrated vegetables, and prepared dishes. This process involves short-term heat treatment of vegetables with high-temperature hot water to deactivate endogenous enzymes such as polyphenol oxidase and peroxidase, thereby stabilizing color, removing raw green odors, and laying the foundation for subsequent processing.

[0003] Currently, most vegetable blanching equipment uses an open tank structure. While this type of equipment has advantages such as simple structure, convenient feeding, and easy observation, the completely open top of the blanching tank causes the high-temperature hot water to continuously radiate heat into the surrounding environment during operation, resulting in significant heat loss. Furthermore, due to the low specific gravity of vegetables and the buoyancy of water, the fed vegetables tend to float and accumulate above the liquid surface. This exposes some vegetables to the vapor space above the water surface, preventing them from fully contacting the hot water. This leads to insufficient heating in certain areas or inadequate heating time, resulting in uneven blanching, such as uneven enzyme activity residue and significant color differences within the same batch of product. Summary of the Invention

[0004] This application aims to at least partially address one of the technical problems in the related art.

[0005] Therefore, one objective of this application is to provide a vegetable processing, cleaning, and blanching device that can blanch vegetables in a relatively enclosed blanching tank, suppressing heat loss and reducing energy consumption. At the same time, by pressing the vegetables below the liquid surface and agitating them, the device ensures that the vegetables are in full contact with the hot water, significantly improving the uniformity of blanching and thus guaranteeing the consistency of the finished product's taste.

[0006] To achieve the above objectives, the first aspect of this application proposes a vegetable processing, cleaning, and blanching device, comprising a blanching tank, multiple water tanks, a linkage mechanism, and multiple pressing and dispersing mechanisms. The multiple water tanks are sequentially distributed inside the blanching tank. A heating rod is provided at the bottom of each water tank, and a water basket is suspended inside the water tank, mounted on a tilting shaft via a bracket. A hopper extends through one side wall of the blanching tank. The linkage mechanism is located on the outer side of the tilting shaft and connected to the hopper. The linkage mechanism is used to adjust the distance from the outlet end of the hopper to the water basket. The multiple pressing and dispersing mechanisms are respectively located above the corresponding water baskets. These mechanisms can press the vegetables below the blanching liquid surface and stir and disperse the vegetables.

[0007] In addition, the vegetable processing, cleaning, and blanching equipment proposed in this application may also have the following additional technical features: In one embodiment of this application, the pressing and dispersing mechanism includes a driving component, a protective box, a transmission assembly, a pressure plate, and multiple agitating plates. The driving component is installed on the top of the blanching box, and its output end is connected to the protective box. The transmission assembly is disposed inside the protective box. A support shaft is fixedly provided inside the protective box. A connecting plate is fixedly provided on the top of the pressure plate. The connecting plate is rotatably connected to the support shaft. The transmission assembly is connected to the connecting plate. Multiple agitating plates are distributed on the lower surface of the pressure plate.

[0008] In one embodiment of this application, the transmission assembly includes a drive shaft, a first gear, a second gear, a first transmission shaft, a rotating rod, a connecting rod, and a push-pull rod. The drive shaft and the first transmission shaft are rotatably mounted on the side walls of the blanching box and the protective box, respectively. The first gear and the second gear are respectively mounted on the drive shaft and the first transmission shaft, and the first gear and the second gear are meshed. The rotating rod is mounted at the end of the first transmission shaft. The push-pull rod is fixedly mounted on the connecting plate. Both ends of the connecting rod are hinged to the rotating rod and the push-pull rod, respectively.

[0009] In one embodiment of this application, the linkage mechanism includes a chain drive mechanism, a second drive shaft, two meshing bevel gears, a third drive shaft, a third gear, and a toothed plate. The second drive shaft is rotatably mounted on the outer wall of the blanching box, and the second drive shaft and the flipping shaft are connected via the chain drive mechanism. The third drive shaft is mounted perpendicularly to the second drive shaft via a mounting plate. The two bevel gears are respectively mounted on the second drive shaft and the third drive shaft. The third gear is mounted on the third drive shaft, and the toothed plate is mounted on the side wall of the hopper and meshes with the third gear.

[0010] In one embodiment of this application, a first guide plate is provided on the upper surface of the water basket near the flipping shaft, and protective plates are provided at both ends of the first guide plate.

[0011] In one embodiment of this application, the interior of the blanching box is provided with a vibrating conveyor belt, which is disposed between two support plates, and two baffles that gradually converge along the conveying direction are provided above the vibrating conveyor belt.

[0012] In one embodiment of this application, a groove is provided on the upper surface of the support plate, and a spring is provided in the groove. The two ends of the spring are respectively connected to the inner wall of the groove and the baffle.

[0013] In one embodiment of this application, a second guide plate is inclined below the output end of the vibrating conveyor belt, and the second guide plate passes through the outlet of the blanching box.

[0014] Compared with the prior art, this application has at least the following beneficial effects: (1) The position of the hopper outlet can be adjusted by the linkage mechanism, which can ensure accurate feeding and will not interfere with the tilting action of the water basket; (2) The pressing and dispersing mechanism can press the vegetables below the liquid surface and add stirring to ensure that the vegetables are fully in contact with the hot water, significantly improving the uniformity of blanching, thereby ensuring the consistency of the finished product's taste; (3) Vegetables can be blanched in a relatively closed blanching box, suppressing heat loss and reducing energy consumption.

[0015] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0016] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, wherein: Figure 1 This is a schematic diagram of the structure of a vegetable processing, cleaning, and blanching device according to one embodiment of this application; Figure 2 For this application Figure 1 Enlarged structural diagram of area A in the middle; Figure 3 This is a cross-sectional view of a vegetable processing, cleaning, and blanching device according to one embodiment of this application. Figure 1 ; Figure 4 This is a schematic diagram of the structure of a vibrating conveyor belt in a vegetable processing, cleaning, and blanching device according to an embodiment of this application; Figure 5 This is a schematic diagram of the internal structure of a vegetable processing, cleaning, and blanching device according to one embodiment of this application; Figure 6 This is a schematic diagram of the connection structure between the water basket and the tilting shaft in a vegetable processing, cleaning and blanching device according to an embodiment of this application; Figure 7 This is a cross-sectional view of a vegetable processing, cleaning, and blanching device according to one embodiment of this application. Figure 2 ; Figure 8 For this application Figure 5 A magnified structural diagram of region B in the middle.

[0017] As shown in the figure: 1. Blanching box; 2. Water tank; 3. Hopper; 4. Linkage mechanism; 5. Heating rod; 6. Water basket; 7. Tilting shaft; 8. First guide plate; 9. Protective plate; 10. Vibrating conveyor belt; 11. Support plate; 12. Spring; 13. Baffle; 14. Second guide plate; 15. Bracket; 41. Chain drive mechanism; 42. Second drive shaft; 43. Bevel gear; 44. Third drive shaft; 45. Third gear; 46. Tooth plate; 47. Mounting plate; 51. Driving component; 52. Protective box; 53. Transmission assembly; 54. Pressure plate; 55. Stirring plate; 56. Connecting plate; 57. Support shaft; 531. Drive shaft; 532. First gear; 533. Second gear; 534. First drive shaft; 535. Rotating rod; 536. Connecting rod; 537. Push-pull rod. Detailed Implementation

[0018] The embodiments of this application are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain this application, and should not be construed as limiting this application.

[0019] The following description, in conjunction with the accompanying drawings, describes a vegetable processing, cleaning, and blanching device according to an embodiment of this application.

[0020] This application discloses a vegetable processing, cleaning, and blanching equipment, which is mainly used in vegetable processing workshops. For longer vegetables (such as celery), they need to be cut into pieces before being put into the equipment.

[0021] like Figures 1 to 7 As shown in the figure, a vegetable processing, cleaning and blanching device according to an embodiment of this application may include a blanching box 1, multiple water tanks 2, a linkage mechanism 4 and multiple pressing and dispersing mechanisms.

[0022] Multiple water tanks 2 are arranged sequentially inside the rinsing box 1. Each water tank 2 is equipped with a heating rod 5 at the bottom. When the heating rod 5 is powered on, it generates heat and heats the rinsing liquid in the water tank 2. Water pipes are connected to the water tank 2 to drain or replenish the rinsing liquid in the water tank 2.

[0023] In addition, it should be noted that in some optional embodiments, the heating temperature of each of the above-mentioned water tanks 2 can be controlled independently to achieve gradient temperature control between different water tanks 2, so as to meet the complex process requirements of some specific vegetables for segmented blanching.

[0024] Each water tank 2 has a suspended water basket 6 inside. The water basket 6 is fixedly installed on the flip shaft 7 by the bracket 15. The flip shaft 7 is connected to an external motor. The motor can drive the flip shaft 7 to rotate a certain angle, so that the water basket 6 can rotate around the axis of the flip shaft 7, which makes it easy to flip and pour the blanched vegetables into the interior of another water basket 6.

[0025] A hopper 3 is installed through one side wall of the blanching chamber 1, and this hopper 3 is used to feed vegetables into the equipment. A linkage mechanism 4 is mounted on the outermost tilting shaft 7 and connected to the hopper 3. This linkage mechanism 4 is used to adjust the distance between the outlet end of the hopper 3 and the water basket 6. Specifically, when vegetables are transferred from one water basket 6 to another, the water basket 6 rotates a certain angle (the angle can be any value between 100° and 140°) with the help of the linkage mechanism 4. This drives the hopper 3 to move outward from the blanching chamber 1, and the outlet end of the hopper 3 moves out of the tilting area of ​​the water basket 6, thus not interfering with the tilting and pouring action of the water basket 6. After the vegetables have been poured out, when the water basket 6 returns to the interior of the water tank 2, the linkage mechanism 4 drives the hopper 3 to move inward from the blanching chamber 1, so that the outlet end of the hopper 3 moves above the water basket 6, facilitating the precise feeding of vegetables into the water basket 6.

[0026] Multiple pressing and dispersing mechanisms are respectively set above the corresponding water baskets 6 to press the vegetables in the water baskets 6 below the surface of the blanching liquid and to stir and disperse the vegetables below the surface of the blanching liquid to ensure that the vegetables are blanched evenly.

[0027] In one embodiment of this application, by integrating multiple water tanks 2 and water baskets 6 into the interior of a blanching chamber 1, a relatively enclosed processing space is formed. Compared to open equipment, this significantly suppresses the heat radiation of high-temperature hot water to the surrounding environment, thereby reducing energy consumption. In practical applications, vegetables are fed into the first water basket 6 through the hopper 3. The heating rod 5 heats the water in the water tank 2 to a preset temperature (such as any value between 80°C and 100°C), and the vegetables are blanched under the action of hot water. During this process, the vegetables, due to their light weight, tend to float on the water surface. The pressing and dispersing mechanism located above the water basket 6 moves downward, forcibly pressing the floating vegetables below the blanching liquid surface, ensuring that all vegetables are completely submerged in hot water, thus solving the problem of uneven heating caused by vegetables being exposed to the gas phase space. At the same time, the pressing and dispersing mechanism also stirs and disperses the vegetables submerged in the water, causing the vegetables to separate and their positions to change continuously, thereby ensuring that the vegetables can fully and evenly contact the hot water, ultimately achieving a high degree of consistency in the blanching effect of the same batch of products and improving the quality of the finished product.

[0028] To further clarify the above embodiments, in one embodiment of this application, such as Figure 5As shown, the pressing and dispersing mechanism includes a driving component 51, a protective box 52, a transmission assembly 53, a pressure plate 54, and multiple agitator plates 55. The driving component 51 is mounted on the top of the blanching box 1, with its output end extending downwards and connected to the protective box 52. The transmission assembly 53 is located inside the protective box 52, and a support shaft 57 is fixedly installed inside the protective box 52. A connecting plate 56 is fixedly installed on the top of the pressure plate 54, and the connecting plate 56 is rotatably connected to the support shaft 57, allowing the pressure plate 54 to swing around the support shaft 57 within a certain angle. The transmission assembly 53 is connected to the connecting plate 56 to drive the pressure plate 54 to swing. Multiple agitator plates 55 are distributed on the lower surface of the pressure plate 54.

[0029] Specifically, when the pressing and dispersing mechanism is working, the driving component 51 first drives the entire protective box 52 and the pressure plate 54 to move downwards. The pressure plate 54 presses the floating vegetables below the liquid surface, and multiple stirring plates 55 separate the vegetables that have gathered together into multiple pieces, thus achieving the purpose of dispersing the vegetables. At the same time, the transmission component 53 drives the connecting plate 56 to swing back and forth around the support shaft 57, causing the pressure plate 54 and the stirring plates 55 to swing back and forth below the liquid surface. The left and right swinging of the stirring plates 55 can stir and agitate the submerged vegetables, making them fully dispersed and effectively preventing the vegetables from piling up under the pressure plate 54, thus improving the uniformity of blanching. As a specific implementation, the driving component 51 can be a linear drive source such as a cylinder, hydraulic cylinder, or electric push rod to drive the entire protective box 52 and the pressure plate 54 to move downwards.

[0030] Furthermore, such as Figure 5 As shown, to achieve the swinging of the pressure plate 54, the transmission assembly 53 includes a drive shaft 531, a first gear 532, a second gear 533, a first transmission shaft 534, a rotating rod 535, a connecting rod 536, and a push-pull rod 537. The drive shaft 531 is rotatably mounted on the side wall of the blanching box 1, and the first transmission shaft 534 is rotatably mounted on the side wall of the protective box 52. The first gear 532 and the second gear 533 are respectively mounted on the drive shaft 531 and the first transmission shaft 534, and the first gear 532 and the second gear 533 are meshed. One end of the rotating rod 535 is located at the end of the first transmission shaft 534, and the push-pull rod 537 is fixedly mounted on the connecting plate 56. Both ends of the connecting rod 536 are hinged to the other end of the rotating rod 535 and the push-pull rod 537, respectively.

[0031] It should be noted that the drive shaft 531 is connected to an external motor, which drives it to rotate. One end of the drive shaft 531 extends into the interior of the blanching box 1. The first gear 532 is mounted on the drive shaft 531 located inside the blanching box 1. The first transmission shaft 534 passes through the protective box 52, with one end extending to the outside of the protective box 52. The second gear 533 is mounted on the first transmission shaft 534 located outside the protective box 52.

[0032] Specifically, when the driving component 51 drives the protective box 52 and the pressure plate 54 to move downward, the second gear 533 moves downward and meshes with the first gear 532. At this time, the drive shaft 531 can be driven by an external motor. With the cooperation of the first gear 532 and the second gear 533, it drives the first transmission shaft 534 to rotate, thereby driving the rotating rod 535 to rotate. The rotation of the rotating rod 535 is converted into the reciprocating swing of the push-pull rod 537 through the hinged connecting rod 536, which drives the connecting plate 56 and the pressure plate 54 on it to swing back and forth around the support shaft 57. Multiple stirring plates 55 can be inserted into the gathered vegetables and separate them. The stirring plates 55 swing with the pressure plate 54, which can stir and disperse the vegetables, making the vegetables heat evenly and improving the uniformity of blanching.

[0033] In one embodiment of this application, such as Figure 2 As shown, the linkage mechanism 4 includes a chain drive mechanism 41, a second drive shaft 42, two meshing bevel gears 43, a third drive shaft 44, a third gear 45, and a toothed plate 46. The second drive shaft 42 is rotatably mounted on the outer wall of the blanching box 1, and is connected to the tilting shaft 7 via the chain drive mechanism 41. The third drive shaft 44 is perpendicular to the second drive shaft 42 via a mounting plate 47. The two bevel gears 43 are respectively mounted on the second drive shaft 42 and the third drive shaft 44. The third gear 45 is mounted on the third drive shaft 44, and the toothed plate 46 is mounted on the side wall of the hopper 3 and meshes with the third gear 45.

[0034] It should be noted that the mounting plate 47 is fixed on the outer wall of the blanching box 1, the third drive shaft 44 is rotatably connected to the mounting plate 47 and is perpendicular to the second drive shaft 42, the hopper 3 is slidably connected to the through slot opened on the blanching box 1, and the through slot allows the toothed plate 46 to pass through.

[0035] Furthermore, the chain drive mechanism 41 may include two sprockets and a chain. The two sprockets are respectively mounted on the second drive shaft 42 and the tilting shaft 7, and the two sprockets are connected by a chain drive to achieve synchronous rotation of the second drive shaft 42 and the tilting shaft 7.

[0036] Specifically, when the water basket 6 near the hopper 3 is in the blanching state, it is located inside the water tank 2. When the vegetables are blanched and need to be discharged, the motor drives the tilting shaft 7 to rotate, causing the water basket 6 to rotate around the tilting shaft 7 at a certain angle. The rotational motion of the tilting shaft 7 is transmitted to the second drive shaft 42 through the chain drive mechanism 41, and then the transmission direction is changed by a pair of bevel gears 43 before the power is transmitted to the third drive shaft 44. The third gear 45 on the third drive shaft 44 rotates, driving the meshing toothed plate 46 to move, thereby moving the entire hopper 3 to the outside of the blanching box 1, preventing the hopper 3 from interfering with the tilting and emptying operation of the water basket 6.

[0037] Furthermore, such as Figure 6 As shown, a first guide plate 8 is provided on the upper surface of the water basket 6 near the tilting shaft 7. Protective plates 9 are provided at both ends of the first guide plate 8. When the water basket 6 tilts to unload, the blanched vegetables slide out of the water basket 6. The first guide plate 8 guides the sliding vegetables, ensuring they fall accurately into the subsequent water basket 6 or conveying device along a predetermined trajectory, preventing them from scattering. Simultaneously, the protective plates 9 at both ends effectively constrain the movement range of the vegetables, preventing them from sliding out from the sides of the water basket 6, thus achieving reliable and centralized discharge.

[0038] To further transport the blanched vegetables, such as Figure 4 As shown, the interior of the blanching box 1 is equipped with a vibrating conveyor belt 10, which is located between two support plates 11, and two baffles 13 with their outlet ends close together are located above the vibrating conveyor belt 10.

[0039] It should be noted that the vibrating conveyor belt 10 is used to transport blanched vegetables. The vibrating conveyor belt 10 has multiple mesh holes evenly distributed on it to separate excess water. The vibrating conveyor belt 10 can vibrate and disperse the vegetables, which helps to cool and drain the vegetables.

[0040] Specifically, after the water basket 6 flips over and pours the vegetables onto the vibrating conveyor belt 10, the vegetables are conveyed forward under the action of vibration. The two baffles 13 form a gradually narrowing channel, which can gradually gather the vegetables scattered on the conveyor belt towards the center, so as to ensure that the subsequent process can stably receive the vegetables in the predetermined position, and solve the problem of poor material discharge that may be caused by the dispersion of the discharge trajectory.

[0041] Furthermore, such as Figure 4 As shown, a groove is provided on the upper surface of the support plate 11, and a spring 12 is provided in the groove. The two ends of the spring 12 are connected to the inner wall of the groove and the baffle 13, respectively.

[0042] In the embodiments of this application, two baffles 13 are elastically supported above the vibrating conveyor belt 10 and have a certain amount of room for movement. When vegetables pass through the channel between the two baffles 13, the baffles 13 can passively overcome the elastic force of the spring 12 to make adaptive fine adjustments according to the amount of vegetables passing through, thereby avoiding the vegetables from getting stuck and blocked at the narrowing part of the channel, and ensuring the smoothness and stability of the conveying process.

[0043] Furthermore, such as Figure 4 As shown, a second guide plate 14 is inclined below the output end of the vibrating conveyor belt 10, and the second guide plate 14 passes through the outlet setting on the blanching box 1.

[0044] In the embodiments of this application, the vegetables, after being processed by the vibrating conveyor belt 10 and the baffle 13, finally fall from the output end of the conveyor belt and smoothly slide out of the blanching box 1 along the inclined second guide plate 14 to enter the next process, thus realizing the automatic collection and output of the finished product.

[0045] In summary, the vegetable processing, cleaning, and blanching equipment of this application embodiment can blanch vegetables in a relatively enclosed blanching tank, suppressing heat loss and reducing energy consumption. At the same time, by pressing the vegetables below the liquid surface and agitating them, it ensures that the vegetables are in full contact with the hot water, significantly improving the uniformity of blanching and thus ensuring the consistency of the finished product's taste.

[0046] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0047] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

Claims

1. A vegetable processing, cleaning, and blanching device, characterized in that, It includes a blanching box (1), multiple water tanks (2), a linkage mechanism (4), and multiple pressing and dispersing mechanisms, among which, Multiple water tanks (2) are arranged sequentially inside the scalding box (1), and heating rods (5) are provided at the bottom of the water tanks (2). The water tank (2) is equipped with a suspended water basket (6), which is mounted on the flip shaft (7) by a bracket (15); A hopper (3) is provided through one side wall of the blanching box (1). The linkage mechanism (4) is set on the outer side of the flipping shaft (7) and connected to the hopper (3). The linkage mechanism (4) is used to adjust the distance from the outlet end of the hopper (3) to the water basket (6). Multiple pressing and dispersing mechanisms are respectively arranged above the corresponding water basket (6). The pressing and dispersing mechanisms can press the vegetables down below the surface of the blanching liquid and stir and disperse the vegetables.

2. The vegetable processing, cleaning, and blanching equipment according to claim 1, characterized in that, The pressing and dispersing mechanism includes a driving component (51), a protective box (52), a transmission assembly (53), a pressure plate (54), and multiple stirring plates (55), wherein, The drive unit (51) is installed on the top of the scalding box (1), and its output end is connected to the protective box (52); The transmission assembly (53) is disposed inside the protective box (52); The protective box (52) is fixedly provided with a support shaft (57), and the top of the pressure plate (54) is fixedly provided with a connecting plate (56). The connecting plate (56) is rotatably connected to the support shaft (57), and the transmission assembly (53) is connected to the connecting plate (56). Multiple agitator plates (55) are distributed on the lower surface of the pressure plate (54).

3. The vegetable processing, cleaning, and blanching equipment according to claim 2, characterized in that, The transmission assembly (53) includes a drive shaft (531), a first gear (532), a second gear (533), a first transmission shaft (534), a rotating rod (535), a connecting rod (536), and a push-pull rod (537), wherein, The drive shaft (531) and the first transmission shaft (534) are respectively rotatably disposed on the side walls of the blanching box (1) and the protective box (52); The first gear (532) and the second gear (533) are respectively disposed on the drive shaft (531) and the first transmission shaft (534), and the first gear (532) and the second gear (533) have a meshing relationship; The rotating rod (535) is disposed at the end of the first transmission shaft (534); The push-pull rod (537) is fixedly mounted on the connecting plate (56); The two ends of the connecting rod (536) are hinged to the rotating rod (535) and the push-pull rod (537), respectively.

4. The vegetable processing, cleaning, and blanching equipment according to claim 3, characterized in that, The linkage mechanism (4) includes a chain drive mechanism (41), a second drive shaft (42), two meshing bevel gears (43), a third drive shaft (44), a third gear (45), and a toothed plate (46), wherein, The second drive shaft (42) is rotatably mounted on the outer wall of the blanching box (1), and the second drive shaft (42) and the flipping shaft (7) are connected by the chain drive mechanism (41); The third drive shaft (44) is mounted perpendicularly to the second drive shaft (42) via a mounting plate (47); The two bevel gears (43) are respectively mounted on the second drive shaft (42) and the third drive shaft (44); The third gear (45) is mounted on the third transmission shaft (44). The toothed plate (46) is disposed on the side wall of the hopper (3) and meshes with the third gear (45).

5. The vegetable processing, cleaning, and blanching equipment according to claim 1, characterized in that, The upper surface of the water basket (6) is provided with a first guide plate (8) near the flipping shaft (7), and protective plates (9) are provided at both ends of the first guide plate (8).

6. The vegetable processing, cleaning, and blanching equipment according to claim 1, characterized in that, The inside of the scalding box (1) is provided with a vibrating conveyor belt (10), which is located between two support plates (11), and two baffles (13) that gradually approach each other along the conveying direction are provided above the vibrating conveyor belt (10).

7. The vegetable processing, cleaning, and blanching equipment according to claim 6, characterized in that, The upper surface of the support plate (11) is provided with a groove, and a spring (12) is provided in the groove. The two ends of the spring (12) are respectively connected to the inner wall of the groove and the baffle (13).

8. A vegetable processing, cleaning, and blanching device according to claim 6, characterized in that, A second guide plate (14) is inclined below the output end of the vibrating conveyor belt (10), and the second guide plate (14) passes through the outlet of the scalding box (1).

Images