Rapid dehydration device for wine-making material residues

Abstract

The utility model relates to the technical field of wine material dehydration equipment, in particular to a wine making material residue rapid dehydration device which comprises an outer boiler barrel and an inner boiler barrel, a steam inlet pipe is connected to the outer wall of the lower portion of the outer boiler barrel, a heating layer is arranged in the outer boiler barrel, the bottom end of the steam inlet pipe is connected into the heating layer, and a fan is installed at the position, close to the steam inlet pipe, of the bottom of the outer boiler barrel. A motor is installed at the bottom of the inner boiler barrel. An output shaft of the motor is connected with the bottom of the inner boiler barrel. Steam is introduced into the rapid dehydration device for the wine-making material residues for heating, and the device can rapidly increase the temperature of the wine material residues. The heating mode is efficient, uniform heating of the wine residues can be ensured, and quality reduction caused by local overheating is avoided. Moisture in the heated wine residues is easier to evaporate, and favorable conditions are created for subsequent centrifugal dewatering. A motor in the device drives an inner boiler barrel to rotate at a high speed, and moisture in wine residues is rapidly thrown out under the action of centrifugal force.

Description

Technical Field

[0001] The utility model relates to the technical field of wine material dehydration equipment, in particular to a device for quickly dehydrating wine material residue. Background Art

[0002] In the wine production process, the dehydration of wine residue is a crucial step. The effectiveness of dehydration is directly related to the reuse value and subsequent treatment process of wine residue. Effective dehydration can significantly reduce the moisture content of wine residue, making it easier to store, transport and reuse.

[0003] Traditional dehydration methods mainly include natural air drying and mechanical pressing. Although natural air drying has a lower cost, it is greatly affected by weather and environmental factors, and the air drying time is longer, resulting in low overall dehydration efficiency. At the same time, it is difficult to control the final moisture content of the wine residue during natural air drying, and often fails to achieve the ideal dehydration effect.

[0004] The mechanical pressing method can improve the dehydration efficiency to a certain extent, but it still faces some problems. First, mechanical pressing has strict requirements on the pressure and pressing time of the equipment. Improper operation may cause damage or blockage of the wine residue. Secondly, due to the different composition and humidity of the wine residue, the effect of mechanical pressing will also be affected, and sometimes it is difficult to achieve the expected dehydration effect. Utility Model Content

[0005] The purpose of the utility model is to provide a rapid dehydration device for wine making residues, so as to solve the problem that natural air drying proposed in the above background technology has low cost but is greatly affected by weather and environmental factors, and takes a long time to dry, resulting in low overall dehydration efficiency. At the same time, it is difficult to control the final moisture content of wine residues by natural air drying, and often fails to achieve the ideal dehydration effect.

[0006] To achieve the above-mentioned purpose, the utility model provides a device for quickly dehydrating wine-making residues, comprising an outer drum and an inner drum, the lower outer wall of the outer drum is connected to a steam inlet pipe, a heating layer is provided inside the outer drum, the bottom end of the steam inlet pipe is connected to the heating layer, a fan is installed at the bottom of the outer drum near the steam inlet pipe, a motor is installed at the bottom of the inner drum, the output shaft of the motor is connected to the bottom of the inner drum, and a roller is installed between the outer drum and the inner drum.

[0007] Preferably, an upper side of the outer drum is connected to a water inlet pipe, and a lower side of the outer drum is connected to a water outlet pipe.

[0008] Preferably, a steam valve is installed on the steam inlet pipe.

[0009] Preferably, an outer pot liquid level gauge is installed on the outer wall of the outer drum, the upper end of the outer pot liquid level gauge is connected to the upper part of the outer drum through an upper tube, and the lower end of the outer pot liquid level gauge is connected to the lower part of the outer drum through a lower tube.

[0010] Preferably, a feed port is provided at the top of the outer drum.

[0011] Preferably, the top of the outer drum is connected to external wine processing equipment through an exhaust pipe.

[0012] Preferably, a sewage pipe is connected to the bottom of the inner drum.

[0013] Preferably, an outer pot door is provided on the outer wall of the outer drum, and an inner pot door is provided on the outer wall of the inner drum.

[0014] Compared with the prior art, the utility model has the following beneficial effects:

[0015] Steam is introduced into the rapid dehydration device for wine residues for heating, and the device can quickly increase the temperature of the wine residues. Steam enters the heating layer through the steam inlet pipe, evenly heats the outer drum, and then indirectly heats the wine residues in the inner drum. This heating method is not only efficient, but also ensures that the wine residues are heated evenly, avoiding quality degradation caused by local overheating. The moisture in the heated wine residues is easier to evaporate, creating favorable conditions for subsequent centrifugal dehydration.

[0016] Secondly, the motor in the device drives the inner drum to rotate at high speed, using the centrifugal force to quickly throw out the water in the wine residue. This centrifugal dehydration method is efficient and fast, and can remove a large amount of water in a short time, significantly improving the dehydration efficiency. At the same time, because the dehydration under the action of centrifugal force is more thorough, a lower moisture content in the wine residue can be obtained, achieving a more ideal dehydration effect. The device is also equipped with a fan to evenly distribute the steam in the heating layer to ensure uniform heating of the inner drum. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0018] Figure 2 This is a schematic diagram of the structure of the outer pot liquid level gauge in the utility model;

[0019] Figure 3 It is a schematic diagram of the external structure of the inner drum in the utility model.

[0020] The meaning of each number in the figure is:

[0021] 1. Outer drum; 11. Water inlet pipe; 12. Water outlet pipe; 13. Steam inlet pipe; 131. Steam valve; 14. Outer pot liquid level gauge; 141. Upper pipe; 142. Lower pipe; 15. Feed inlet; 16. Exhaust pipe; 17. Outer pot door; 2. Inner drum; 21. Inner pot door; 22. Drain pipe; 3. Heating layer; 4. Motor; 5. Fan; 6. Roller. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0023] The utility model provides a device for quickly dehydrating wine-making residues. Figure 1-Figure 3 As shown, it includes an outer drum 1 and an inner drum 2. The lower outer wall of the outer drum 1 is connected with a steam inlet pipe 13. A heating layer 3 is arranged inside the outer drum 1. The bottom end of the steam inlet pipe 13 is connected to the heating layer 3. A fan 5 is installed at the bottom of the outer drum 1 near the steam inlet pipe 13. The fan 5 reduces the impact of the large steam pressure on the inner wall of the equipment, thereby increasing the service life of the equipment, and can distribute the steam pressure to all corners of the heating layer 3, so that the equipment is stable, the shaking during heating is reduced, and the service life is increased. A motor 4 is installed at the bottom of the inner drum 2, and the output shaft of the motor 4 is connected to the bottom of the inner drum 2. A roller 6 is installed between the outer drum 1 and the inner drum 2. The roller 6 enhances the stability of the inner drum 2 when it rotates. The rotation and centrifugation of the inner drum 2 can reduce the splashing of high-temperature liquid of the material during slag discharge to ensure safety.

[0024] In this embodiment, a water inlet pipe 11 is connected to the upper side of the outer drum 1, and a water outlet pipe 12 is connected to the lower side of the outer drum 1, which is used to introduce hot water into the heating layer 3 and discharge the hot water when not in use.

[0025] Specifically, a steam valve 131 is installed on the steam inlet pipe 13 to control the amount of steam added.

[0026] Furthermore, an outer pot liquid level gauge 14 is installed on the outer wall of the outer drum 1, and the upper end of the outer pot liquid level gauge 14 is connected to the upper part of the outer drum 1 through an upper tube 141, and the lower end of the outer pot liquid level gauge 14 is connected to the lower part of the outer drum 1 through a lower tube 142, so as to monitor the internal liquid level at all times.

[0027] Furthermore, a feed port 15 is provided at the top of the outer drum 1 for the wine material to be centrifuged to enter.

[0028] Furthermore, the top of the outer drum 1 is connected to an external wine processing device through an exhaust pipe 16 .

[0029] Furthermore, a sewage pipe 22 is connected to the bottom of the inner drum 2 for discharging sewage generated after centrifugation.

[0030] Furthermore, an outer pot door 17 is provided on the outer wall of the outer pot drum 1, and an inner pot door 21 is provided on the outer wall of the inner pot drum 2, so as to facilitate opening for internal cleaning.

[0031] When the wine making residue rapid dehydration device of the utility model is used, the staff first adds the wine residue to be dehydrated into the inner drum 2 through the feed port 15. Then, steam is introduced into the heating layer 3 through the steam inlet pipe 13. At this time, the fan 5 can be turned on to make the steam pressure distribution more uniform, while reducing the impact on the inner wall of the equipment, and increasing the stability and service life of the equipment. The steam heats the outer drum 1 through the heating layer 3, and then indirectly heats the wine residue in the inner drum 2.

[0032] During the heating process, the staff can monitor the liquid level in the outer drum 1 through the outer pot liquid level meter 14 to ensure the safety of the heating process. At the same time, by adjusting the steam valve 131, the amount of steam added can be controlled, thereby controlling the heating temperature and speed. When the wine residue is heated to a certain degree, the motor 4 is started, and the output shaft of the motor 4 drives the inner drum 2 to rotate at high speed. Under the action of centrifugal force, the moisture in the wine residue is quickly thrown out and discharged from the device through the drain pipe 22. In this process, the roller 6 plays a role in stabilizing the rotation of the inner drum 2, reducing equipment jitter and increasing service life. After dehydration is completed, the staff can discharge the wine that is heated into steam through the exhaust pipe 16 for subsequent treatment. Finally, open the outer pot door 17 and the inner pot door 21, clean the inside of the device, and prepare for the next dehydration operation.

[0033] The entire dehydration process combines steam heating and centrifugal dehydration technologies to achieve efficient and rapid dehydration, improve the utilization rate of wine residue and the convenience of subsequent processing.

[0034] The above shows and describes the basic principle, main features and advantages of the utility model. Those skilled in the art should understand that the utility model is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the utility model and are not used to limit the utility model. Without departing from the spirit and scope of the utility model, the utility model may have various changes and improvements, which fall within the scope of the utility model to be protected. The scope of protection of the utility model is defined by the attached claims and their equivalents.

Claims

1. A device for rapidly dehydrating liquor residue, comprising an outer drum (1) and an inner drum (2), characterized in that: The lower outer wall of the outer drum (1) is connected to a steam inlet pipe (13), a heating layer (3) is provided inside the outer drum (1), the bottom end of the steam inlet pipe (13) is connected to the heating layer (3), a fan (5) is installed at the bottom of the outer drum (1) near the steam inlet pipe (13), a motor (4) is installed at the bottom of the inner drum (2), the output shaft of the motor (4) is connected to the bottom of the inner drum (2), and a roller (6) is installed between the outer drum (1) and the inner drum (2).

2. The rapid dehydration device for wine making residues according to claim 1 is characterized in that: An upper side of the outer drum (1) is connected to a water inlet pipe (11), and a lower side of the outer drum (1) is connected to a water outlet pipe (12).

3. The rapid dehydration device for wine making residues according to claim 1 is characterized in that: A steam valve (131) is installed on the steam inlet pipe (13).

4. The rapid dehydration device for wine making residues according to claim 1, characterized in that: An outer pot liquid level gauge (14) is installed on the outer wall of the outer pot drum (1); the upper end of the outer pot liquid level gauge (14) is connected to the upper part of the outer pot drum (1) via an upper tube (141); and the lower end of the outer pot liquid level gauge (14) is connected to the lower part of the outer pot drum (1) via a lower tube (142).

5. The rapid dehydration device for wine making residues according to claim 1 is characterized in that: The top of the outer drum (1) is provided with a feed inlet (15).

6. The rapid dehydration device for wine making residues according to claim 1, characterized in that: The top of the outer drum (1) is connected to external wine processing equipment via an exhaust pipe (16).

7. The rapid dehydration device for wine making residues according to claim 1, characterized in that: The bottom of the inner drum (2) is connected to a sewage discharge pipe (22).

8. The rapid dehydration device for wine making residues according to claim 1, characterized in that: The outer wall of the outer drum (1) is provided with an outer pot door (17), and the outer wall of the inner drum (2) is provided with an inner pot door (21).

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