Split type dynamic sealing device
By designing a split dynamic sealing device, the problems of cumbersome and poor airtightness of traditional cellar sealing are solved, and simplified operation, reduced labor intensity and environmentally friendly treatment are achieved, providing better thermal insulation and low-cost solutions, adapting to The anaerobic fermentation demand of wine mash in the cellar.
Patent Information
- Application Number
- CN202420797288.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-04-17
- Publication Date
- 2024-12-20
- Estimated Expiration
- 2034-04-17
AI Technical Summary
The use of traditional cellar sealing mud has problems such as cumbersome operation, high labor intensity, poor air tightness, difficulty in environmental protection, and high cost of stainless steel cellar covers, poor thermal insulation and high heat transfer, which limits the promotion of mechanical brewing.
A split dynamic sealing device is designed, including a deep groove base and upper cover, a sealing groove and a sealing edge. The height of the sealing edge is not less than the depth of the sealing groove, which is suitable for the anaerobic fermentation characteristics of the wine mash in the cellar and realizes dynamics. Sealing, simplifying operation and reducing labor intensity.
Achieve a simple and easy-to-operate sealing process, reduce labor intensity, avoid mud and water penetration and mud odor, solve environmental protection problems, break through the bottleneck of yellow mud procurement, and provide better thermal insulation and insulation. and low-cost solutions.
Smart Images
Figure CN222205184U_ABST
Abstract
Description
Technical Field
[0001] The utility model belongs to the technical field of cellar sealing devices, and particularly relates to a split dynamic sealing device. Background Art
[0002] Luzhou-flavor solid-state brewing requires anaerobic conditions. The traditional sealing material is cellar mud, which needs to go through a series of processes such as cellar stripping, watering, stepping, mud cellaring, shaping, and maintenance. The mud consumption of a single cellar weighs 2.5 tons, which is cumbersome and labor-intensive. The cellar maintenance time is 60 to 150 days, with a long cycle and high labor costs. The water content of the cellar mud is 40% to 45%, and its mud water and foreign odors penetrate into the upper fermented grains and affect the quality of the wine. In the rounds of cellar stripping, the dregs are continuously mixed into the cellar mud, resulting in poor air tightness of the cellar mud and frequent replacement. The replaced waste mud needs to be uniformly transported to a special site for paid treatment, and the newly added glutinous yellow mud has been included in the country's restricted mining resources. With the increasing popularity of mechanical brewing in wine companies, the need for special personnel to operate mud cellar stripping and cellar maintenance has significantly restricted the promotion of mechanical brewing. In summary, it is imperative to break through the cellar sealing material and innovate the cellar sealing model.
[0003] Up to now, all kinds of cellar sealing mode innovations are limited to stainless steel. Practice shows that there are a series of disadvantages in replacing cellar sealing mud with stainless steel: first, the production cost of stainless steel cellar covers is extremely expensive; second, stainless steel covers are bulky and have the characteristics of "rigid shape". The precision of crane hoisting during production is limited. Once a slight deformation occurs, the sealing performance of the cellar edge will drop sharply. Its "indefinite repeated use" is just a vision; third, stainless steel cellar covers have high heat conductivity and poor thermal insulation, which causes the upper layer of fermented grains in the cellar to be cold in winter and hot in summer as the ambient temperature changes during the fermentation process; fourth, the existing sealing groove is shallow, and the sealing process has extremely high requirements for the flatness of the cellar surface; fifth, the existing stainless steel cellar cover design fails to effectively adapt to the "cellar maintenance" process unique to anaerobic fermentation of fermented grains in the cellar. In view of this, it is necessary to develop new materials and design new cellar cover models. Utility Model Content
[0004] In order to solve the above problems existing in the prior art, the purpose of the utility model is to provide a split dynamic sealing device, which has the characteristics of simple and easy operation, dynamic flexible sealing, and adaptability to the "cellar maintenance process" of winemaking.
[0005] The technical solution adopted by the utility model is:
[0006] A split dynamic sealing device comprises a deep groove base and an upper cover, wherein the deep groove base is provided with a sealing groove, and the edge of the upper cover is provided with a sealing rib, which is inserted into the sealing groove; the height of the sealing rib is not less than the depth of the sealing groove, and the depth of the sealing groove is not less than the height of the mash dropped due to fermentation; when the mash is collected and formed and the upper cover is covered on the deep groove base, the upper cover contacts the top of the mash.
[0007] The utility model realizes demuding and cellar sealing: the deep trough base is placed flat on the edge of the cellar ridge, and the upper cover is lightly covered on the surface of the mash, simplifying the cumbersome operation, opening the cover to open the cellar, and closing the cover to seal the cellar. The workload of 1 to 2 hours for traditional cellar peeling and cellar sealing is reduced to 2 to 3 minutes, reducing labor intensity, avoiding the mixing of mash during cellar sealing and peeling, solving the problem of sealing mud water infiltration of the upper mash, avoiding mud odor, solving the problem of environmental protection treatment of cellar sealing mud, and breaking through the bottleneck of limited yellow mud procurement.
[0008] The height of the sealing rib is not less than the depth of the sealing groove, and the depth of the sealing groove is not less than the height of the mash dropped due to fermentation; when the mash is piled and the upper cover is placed on the deep groove base, the upper cover contacts the top of the mash. The upper cover "dynamically follows the slow drop" of the mash in the cellar, which meets the anaerobic fermentation process requirements of "cellar maintenance" in brewing to the greatest extent, and solves the problem of "the temperature measuring rod does not move, the cellar cover sinks day by day, and the dynamic seal between the rod and the hole formed by the two".
[0009] As a preferred solution of the utility model, the deep tank base includes a bottom plate, and an inner tank plate and an outer tank plate are arranged on the bottom plate. The height of the inner tank plate is higher than that of the outer tank plate, so as to prevent the water in the sealing tank from flowing back into the mash.
[0010] As a preferred solution of the utility model, an upper edge plate and a lower edge plate are provided on the outer groove plate.
[0011] As a preferred solution of the utility model, the lower edge plate is provided with a plurality of moisturizing tubes, the upper part of the moisturizing tubes is open, the lower part of the moisturizing tubes passes through the lower edge plate, and the lower part of the moisturizing tubes is provided with a plurality of micropores. The water in the moisturizing tubes can drip to the mud layer on the cellar ridge plane below for moisturizing, thereby ensuring the sealing of the mud layer on the cellar ridge.
[0012] As a preferred solution of the utility model, an inner edge plate is provided on the inner groove plate.
[0013] As a preferred solution of the utility model, a brim is provided on the sealing baffle of the upper cover, and a triangular reinforcing rib is provided between the brim and the sealing baffle. The brim can prevent the grains of fermented grains and debris from falling into the sealing groove of the deep groove base, and the brim and the triangular reinforcing rib can prevent the frame cover from lateral deformation.
[0014] As a preferred solution of the utility model, a grid-shaped top cover reinforcement rib is provided on the lower side of the upper cover.
[0015] As a preferred solution of the utility model, a yellow water extraction hole is provided on the upper cover. When the cellar needs to be opened after 60 to 150 days of fermentation according to the process requirements, the hole cover of the yellow water extraction hole is opened to normally extract the yellow water in the cellar.
[0016] As a preferred solution of the utility model, a pressure measuring hole and a temperature measuring hole are provided on the upper cover.
[0017] As a preferred solution of the utility model, the upper cover is provided with a lifting lug.
[0018] The beneficial effects of the utility model are:
[0019] 1. The utility model realizes demuding and cellar sealing: the deep trough base is placed flat on the edge of the cellar ridge, and the upper cover is lightly covered on the surface of the mash, simplifying the cumbersome operation, opening the cover to open the cellar, and closing the cover to seal the cellar. The workload of 1 to 2 hours for traditional cellar peeling and cellar sealing is reduced to 2 to 3 minutes, reducing labor intensity, avoiding the mixing of mash during cellar sealing and peeling, solving the problem of sealing mud water infiltration of the upper mash, avoiding mud odor, solving the problem of environmental protection treatment of cellar sealing mud, and breaking through the bottleneck of limited yellow mud procurement.
[0020] 2. The height of the sealing rib is not less than the depth of the sealing groove, and the depth of the sealing groove is not less than the height of the mash dropped due to fermentation; when the mash is piled and the upper cover is placed on the deep groove base, the upper cover contacts the top of the mash. The upper cover "dynamically follows the slow drop" of the mash in the cellar, which meets the anaerobic fermentation process requirements of "cellar maintenance" in brewing to the greatest extent, and solves the problem of "the temperature measuring rod does not move, the cellar cover sinks day by day, and the dynamic seal between the rod and the hole formed by the two". BRIEF DESCRIPTION OF THE DRAWINGS
[0021] Figure 1 It is an assembly drawing of the utility model;
[0022] Figure 2 It is a schematic diagram of the separation of the upper cover and the deep groove base;
[0023] Figure 3 It is a cross-sectional structural diagram of the upper cover and deep groove base.
[0024] In the figure: 1-deep groove base; 2-upper cover; 11-sealing groove; 12-bottom plate; 13-inner groove plate; 14-outer groove plate; 15-upper edge plate; 16-lower edge plate; 17-inner edge plate; 21-sealing rib; 22-brim; 23-triangular reinforcement rib; 24-top cover reinforcement rib; 25-yellow water extraction hole; 26-pressure measuring hole; 27-temperature measuring hole; 28-lifting ear. DETAILED DESCRIPTION
[0025] In order to make the purpose, technical scheme and advantages of the embodiments of the utility model clearer, the technical scheme in the embodiments of the utility model will be clearly and completely described below in conjunction with the drawings in the embodiments of the utility model. Obviously, the described embodiments are part of the embodiments of the utility model, not all of the embodiments. Generally, the components of the embodiments of the utility model described and shown in the drawings here can be arranged and designed in various different configurations.
[0026] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention. It should be noted that the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.
[0027] like Figure 1 to Figure 3 As shown, the split dynamic sealing device of the utility model comprises a deep groove base 1 and an upper cover 2, the deep groove base 1 is provided with a sealing groove 11, the edge of the upper cover 2 is provided with a sealing rib 21, and the sealing rib 21 is inserted into the sealing groove 11; the height of the sealing rib 21 is not less than the depth of the sealing groove 11, and the depth of the sealing groove 11 is not less than the height of the mash dropped due to fermentation; when the mash is collected and formed and the upper cover 2 is covered on the deep groove base 1, the upper cover 2 contacts the top of the mash.
[0028] Specifically, the deep tank base 1 includes a bottom plate 12, on which an inner tank plate 13 and an outer tank plate 14 are arranged. The height of the inner tank plate 13 is higher than that of the inner tank plate 13, so as to prevent the water in the sealing tank 11 from flowing back into the grain mash. The outer tank plate 14 is provided with an upper edge plate 15 and a lower edge plate 16, and triangular ribs are welded between the upper edge plate 15 and the lower edge plate 16 and the outer tank plate 14. The inner tank plate 13 is provided with an inner edge plate 17.
[0029] The lower edge plate 16 is provided with a plurality of moisturizing tubes, the upper part of which is open, the lower part of which penetrates the lower edge plate 16, and the lower part of which is provided with a plurality of micropores. The water in the moisturizing tubes can drip to the mud layer on the cellar ridge plane below for moisturizing, thereby ensuring the sealing of the mud layer on the cellar ridge.
[0030] Furthermore, a brim 22 is provided on the sealing baffle of the upper cover 2, and a triangular reinforcing rib 23 is provided between the brim 22 and the sealing baffle. The brim 22 can prevent the mash particles and debris from falling into the sealing groove 11 of the deep groove base 1, and the brim 22 and the triangular reinforcing rib 23 can prevent the frame cover from lateral deformation.
[0031] A grid-shaped top cover reinforcement rib 24 is provided on the lower side of the upper cover 2 .
[0032] A yellow water extraction hole 25 with a buckle cover and a silicone gasket is installed at one corner of the upper cover 2. When the cellar needs to be opened after 60 to 150 days of fermentation according to the process requirements, the hole cover of the yellow water extraction hole 25 is opened to normally extract the yellow water in the cellar.
[0033] A pressure measuring hole 26 and a temperature measuring hole 27 are installed on one side of the upper cover 2. The temperature measuring hole 27 and the pressure measuring hole 26 are both provided with a silica gel hole plug and a sealing cover.
[0034] At the four corners of the upper cover 2, a stainless steel hanging ear 28 is welded at each corner.
[0035] Working principle:
[0036] S1: Preparation for sealing the cellar ridge. When the cellar cover is used for the first time to seal the cellar, the mash should be put into the cellar in sequence according to the process requirements. When the mash in the cellar is ≤500mm from the cellar mouth, a thin layer of wet glutinous yellow mud should be spread on the cellar ridge and smoothed.
[0037] S2: Placement of the deep trough base 1. Gently place the H-shaped double-layer deep trough base 1 on the flattened glutinous yellow mud layer, make the bottom edge of the inner trough plate 13 of the deep trough base 1 flush with the top of the cellar, gently press the deep trough base 1 to make it roughly horizontal, and smooth the inside and outside of the bottom edge of the deep trough base 1.
[0038] S3: Grain mash is put into the cellar. According to the brewing process requirements, continue to add grain mash into the cellar, and the grain mash that exceeds the cellar ridge and contacts the inner wall of the deep trough base 1 can be compacted according to the process requirements.
[0039] S4: The top mash is piled up and formed. The mash that exceeds the upper edge of the deep trough base 1 can be gradually gathered toward the center top to form a machine-made bread shape and carefully patted. After the mash is piled up, the height of the top of the mash from the upper edge of the base should be slightly less than the space height of the upper cover 2.
[0040] S5: Cover and seal the cellar. After the stacking is completed, the lifting ears 28 of the four corners of the upper cover 2 are hooked with the crane hanging rope, and the upper cover 2 is slowly moved horizontally to the top of the deep trough base 1. One person stands at each of the four corners, gently supports the upper cover 2 with his hands to cooperate with the crane for accurate positioning, and the crane slowly lowers the upper cover 2 into the deep trough base 1.
[0041] S6: Installing an online temperature measuring instrument. Install a pressure detector at the pressure measuring hole 26, and install an online temperature measuring rod at the temperature measuring hole 27. During the fermentation process, as the upper cover 2 continues to move downward, the temperature measuring hole 27 can achieve self-sealing of the gap between the temperature measuring rod and the temperature measuring hole 27.
[0042] S7: Check the sealing of the orifice. Check the sealing ring of the yellow water extraction hole for good condition and tighten the sealing cover of the orifice.
[0043] S8: Check the levelness of the upper cover 2. Check the levelness of the upper cover 2 and the fit between its lower edge and the deep groove base 1, and gently press the four corners of the upper cover 2 by hand to ensure that the four corners of the upper cover 2 are within the sealing groove 11 of the deep groove base 1.
[0044] S9: Add distilled liquid to complete the cellar sealing. Take an appropriate amount of distilled tail water and pour it into the deep groove of the deep groove base 1 in time, so that the liquid level in the sealing groove 11 reaches and submerges the lower edge position of the upper cover 2 in the sealing groove 11. At this point, the cellar sealing is completed.
[0045] S10: Seal the cellar and moisten and maintain. If the fermentation period of the cellar is less than 60 days, no subsequent maintenance is required; if it is during the summer cellar pressing period, the ambient temperature is high and the fermentation period of the cellar is doubled. According to on-site identification, if it is necessary to moisten the mud layer on the cellar ridge, inject an appropriate amount of clean water into the moisturizing pipe to moisturize it.
[0046] S11: Extracting fermented liquid without peeling the cellar. When the cellar needs to be opened after 60 to 150 days of fermentation according to the process requirements, the hole cover of the yellow water extraction hole 25 is opened, and the yellow water in the cellar is normally extracted.
[0047] S12: Remove the upper cover 2 to complete the cellar stripping. Hook the lifting lug 28 of the upper cover 2 with the crane hanging rope, slowly lift the upper cover 2 away, and complete the cellar stripping operation that takes 60 minutes in the traditional process within 2 to 3 minutes.
[0048] S13: Seal and open the cellar in subsequent rounds. Starting from the second round, the sticky yellow mud at the cellar ridge is no longer involved. Opening the cellar is done by directly removing the upper cover 2, and sealing the cellar is done by directly closing the upper cover 2.
[0049] The utility model realizes demuding and cellar sealing: the deep trough base 1 is placed flat on the edge of the cellar ridge, and the upper cover 2 is lightly covered on the surface of the mash, simplifying the cumbersome operation, opening the cover to open the cellar, and closing the cover to seal the cellar. The workload of 1 to 2 hours for traditional cellar peeling and cellar sealing is reduced to 2 to 3 minutes, reducing labor intensity, avoiding the mixing of mash during the cellar peeling process, solving the problem of sealing mud water infiltration of the upper mash, avoiding mud odor, solving the problem of environmental protection treatment of cellar sealing mud, and breaking through the bottleneck of limited yellow mud procurement.
[0050] The utility model adopts food-grade plate material to design and manufacture the cellar cover, supplemented by triangular reinforcement ribs and H-shaped outer eaves design, and implements hot-melt welding. The physical strength and air tightness of the cellar cover meet the requirements of the cellar sealing process, and achieves better thermal insulation, low cost and light weight than stainless steel cellar sealing devices.
[0051] The height of the sealing rib 21 is not less than the depth of the sealing groove 11, and the depth of the sealing groove 11 is not less than the height of the mash dropped due to fermentation; when the mash is piled and the upper cover 2 is placed on the deep groove base 1, the upper cover 2 contacts the top of the mash. The upper cover 2 "dynamically follows the slow drop" of the mash in the cellar, which meets the anaerobic fermentation process requirements of "cellar maintenance" in brewing to the greatest extent, and solves the problem of "the temperature measuring rod does not move, the cellar cover sinks day by day, and the dynamic seal between the rod and the hole formed by the two"
[0052] The upper cover 2 is designed with a brim 22 to effectively cover the outer edge of the deep trough base 1 to prevent the dregs from falling into the deep trough; the deep trough base 1 has a lot of water, and the upper and lower covers are always in a sealed state. The foot of the deep trough base 1 is surrounded by a moisturizing pipe, which keeps the mud on the cellar ridge moisturized all year round. For the first time, 100% unmanned maintenance was achieved within 0 to 150 days after the cellar was sealed, which reduced the labor cost of cellar maintenance.
[0053] The present utility model is not limited to the above-mentioned optional implementation modes. Anyone can derive other various forms of products under the inspiration of the present utility model. However, no matter what changes are made in the shape or structure, all technical solutions that fall within the scope defined by the claims of the present utility model fall within the protection scope of the present utility model.
Claims
1. A split dynamic sealing device, characterized in that: The invention comprises a deep groove base (1) and an upper cover (2); the deep groove base (1) is provided with a sealing groove (11); the edge of the upper cover (2) is provided with a sealing rib (21); the sealing rib (21) is inserted into the sealing groove (11); the height of the sealing rib (21) is not less than the depth of the sealing groove (11); the depth of the sealing groove (11) is not less than the height of the mash dropped due to fermentation; when the mash is collected and formed into a pile and the upper cover (2) is placed on the deep groove base (1), the upper cover (2) contacts the top of the mash.
2. A split dynamic sealing device according to claim 1, characterized in that: The deep groove base (1) comprises a bottom plate (12), an inner groove plate (13) and an outer groove plate (14) are arranged on the bottom plate (12), and the height of the inner groove plate (13) is higher than the height of the outer groove plate (14).
3. A split dynamic sealing device according to claim 2, characterized in that: The outer groove plate (14) is provided with an upper edge plate (15) and a lower edge plate (16).
4. A split type dynamic sealing device according to claim 3, characterized in that: The lower edge plate (16) is provided with a plurality of moisturizing tubes, the upper portions of the moisturizing tubes are open, the lower portions of the moisturizing tubes penetrate the lower edge plate (16), and the lower portions of the moisturizing tubes are provided with a plurality of micropores.
5. A split dynamic sealing device according to claim 2, characterized in that: An inner edge plate (17) is provided on the inner groove plate (13).
6. A split type dynamic sealing device according to claim 1, characterized in that: A brim (22) is provided on the sealing baffle of the upper cover (2), and a triangular reinforcing rib (23) is provided between the brim (22) and the sealing baffle.
7. A split type dynamic sealing device according to claim 1, characterized in that: The lower side of the upper cover (2) is provided with grid-shaped top cover reinforcement ribs (24).
8. A split type dynamic sealing device according to claim 1, characterized in that: The upper cover (2) is provided with a yellow water extraction hole (25).
9. A split type dynamic sealing device according to claim 1, characterized in that: The upper cover (2) is provided with a pressure measuring hole (26) and a temperature measuring hole (27).
10. A split type dynamic sealing device according to claim 1, characterized in that: The upper cover (2) is provided with a lifting lug (28).