Areca nut baking equipment
By designing a three-layer hot air baking mechanism for betel nut baking equipment, the problems of uneven baking temperature and inconsistent moisture volatility are solved, and uniform baking and volatility on the surface and interior of betel nut are achieved, ensuring the uniform quality of the product, saving manpower and site, and improving production efficiency.
Patent Information
- Application Number
- CN202421751857.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-23
- Publication Date
- 2025-06-10
- Estimated Expiration
- 2034-07-23
AI Technical Summary
In the existing betel nut preparation technology, the uneven baking temperature and the different moisture evaporation time of betel nut are caused by difficult to control the internal moisture content, which in turn affects the smoothness and taste of the glue after coating. At the same time, manual handling and loading of materials requires a lot of manpower, material resources and time, and occupies a large area.
A betel nut baking equipment is designed, using a three-layer hot air baking mechanism from top to bottom, and the temperature is gradually reduced. Combined with the mesh chain conveyor belt and guide plate, the betel nut surface baking and the internal moisture volatilization is achieved.
The betel nut surface is evenly baked and the internal moisture evaporated evenly, ensuring that the betel nut surface paddles are dry, smooth on the outside and unified in taste. At the same time, manpower and site use are reduced and production efficiency is improved.
Smart Images
Figure CN222954828U_ABST
Abstract
Description
Technical Field
[0001] The utility model belongs to the technical field of betel nut preparation, and particularly relates to a betel nut baking device. Background Art
[0002] At present, in the betel nut industry, the preparation of betel nuts is basically in the manual operation stage. This results in uneven surface baking temperatures and different volatilization times for betel nuts in the same batch, and thus different moisture contents inside the betel nuts, making it difficult to control within a stable range. Eventually, the glue slurry on the surface of the betel nuts after coating is not smooth and the taste is not uniform. Moreover, manual handling and feeding of betel nuts require a large amount of manpower, material resources and time, and also require a large area.
[0003] In view of this, the utility model aims to provide a betel nut baking device, which can achieve uniform baking of the betel nut surface through a clever structural design; make the internal moisture of the betel nut volatilize uniformly, and at the same time make the glue slurry on the betel nut surface dry, the appearance smooth, and ensure a unified taste. Summary of the Utility Model
[0004] The purpose of the utility model is: aiming at the deficiencies of the prior art, to provide a betel nut baking device, which can achieve uniform baking of the betel nut surface through a clever structural design; make the internal moisture of the betel nut volatilize uniformly, and at the same time make the glue slurry on the betel nut surface dry, the appearance smooth, and ensure a unified taste.
[0005] To achieve the above purpose, the utility model adopts the following technical scheme:
[0006] A betel nut baking device includes a frame and a feeding mechanism, a spreading mechanism, a hot air baking mechanism and a discharging mechanism which are sequentially arranged on the frame. The hot air baking mechanism includes a first hot air baking mechanism, a second hot air baking mechanism and a third hot air baking mechanism which are arranged from top to bottom in sequence. The temperature in the first hot air baking mechanism is higher than the temperature in the second hot air baking mechanism, and the temperature in the second hot air baking mechanism is higher than the temperature in the third hot air baking mechanism.
[0007] As an improvement of the betel nut baking device of the utility model, the first hot air baking mechanism includes a first mesh belt conveyor and an air heating and conveying mechanism. The second hot air baking mechanism includes a second mesh belt conveyor. The third hot air baking mechanism includes a third mesh belt conveyor. A first guiding plate for guiding the betel nuts to the second mesh belt conveyor is arranged near the transportation end of the first mesh belt conveyor. A second guiding plate for guiding the betel nuts to the third mesh belt conveyor is arranged near the transportation end of the second mesh belt conveyor.
[0008] As an improvement of the betel nut baking equipment of the present utility model, the first hot air baking mechanism is further connected with a constant temperature system.
[0009] As an improvement of the betel nut baking equipment of the present utility model, the hot air baking mechanism is further connected with a blower and an electric ball valve.
[0010] As an improvement of the betel nut baking equipment of the present utility model, the paving mechanism comprises a rotating shaft arranged on the frame, a rotating plate rotatably arranged on the rotating shaft and a feeding cavity, and the gap between the bottom of the rotating plate and the feeding cavity is 3 cm - 10 cm.
[0011] As an improvement of the betel nut baking equipment of the present utility model, the movement direction of the second mesh belt conveyor is opposite to that of the first mesh belt conveyor and the third mesh belt conveyor.
[0012] As an improvement of the betel nut baking equipment of the present utility model, the first mesh belt conveyor, the second mesh belt conveyor and the third mesh belt conveyor are respectively driven by a first motor, a second motor and a third motor.
[0013] As an improvement of the betel nut baking equipment of the present utility model, the paving mechanism is arranged at the feeding end of the first mesh belt conveyor, and the discharging mechanism is arranged at the discharging end of the third mesh belt conveyor.
[0014] As an improvement of the betel nut baking equipment of the present utility model, the discharging mechanism comprises a discharging cavity and a discharging inclined plate arranged in the discharging cavity.
[0015] As an improvement of the betel nut baking equipment of the present utility model, the feeding mechanism is arranged as a hoist, and one end of the feeding mechanism is located above the paving mechanism.
[0016] Compared with the prior art, through the ingenious structural design of the present utility model, by arranging three layers of hot air baking mechanisms from top to bottom, and the temperatures of the three layers gradually decrease, it can ensure that the surface of the betel nut is baked evenly, the moisture inside the betel nut volatilizes evenly, the betel nut surface glue slurry is dry and the appearance is smooth.
[0017] That is to say, adopting the present utility model can ensure the uniformity of the baking temperature and the consistency of the volatilization time, thereby ensuring the uniformity of the moisture content inside the betel nut and controlling it within a stable range, so that the glue slurry on the surface of the betel nut is smooth after coating with glue, and the taste is unified. Moreover, it saves manpower, material resources and time, and reduces the floor area. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 It is a three-dimensional structural schematic diagram of the present utility model.
[0019] Figure 2This is the front view structural schematic diagram of the present utility model.
[0020] Figure 3 This is the top view structural schematic diagram of the present utility model.
[0021] Figure 4 This is the structural schematic diagram of the hot air baking mechanism in the present utility model. Specific embodiments
[0022] Next, the technical solutions in the embodiments of the present utility model will be clearly and completely described with reference to the accompanying drawings in the embodiments of the present utility model. Obviously, the described embodiments are only a part of the embodiments of the present utility model, rather than all the embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present utility model.
[0023] It should be noted that all directional indications (such as up, down, left, right, front, back,...) in the embodiments of the present utility model are only used to explain the relative position relationship and movement conditions between components in a specific posture (as shown in the accompanying drawings). If this specific posture changes, then the directional indications will also change accordingly.
[0024] In addition, the descriptions involving "first", "second", etc. in the present utility model are only for descriptive purposes, and cannot be understood as indicating or implying their relative importance or implicitly indicating the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In addition, the technical solutions between various embodiments can be combined with each other, but it must be based on the fact that those of ordinary skill in the art can implement them. When the combination of technical solutions results in contradictions or cannot be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection required by the present utility model.
[0025] As Figures 1 to 4 shown, the present utility model provides a betel nut baking device, which includes a frame 1 and a feeding mechanism 10, a spreading mechanism 2, a hot air baking mechanism 3, and a discharging mechanism 4 that are sequentially arranged on the frame 1. The hot air baking mechanism 3 includes a first hot air baking mechanism 31, a second hot air baking mechanism 32, and a third hot air baking mechanism 33 that are arranged from top to bottom in sequence. The temperature in the first hot air baking mechanism 31 is higher than the temperature in the second hot air baking mechanism 32, and the temperature in the second hot air baking mechanism 32 is higher than the temperature in the third hot air baking mechanism 33. The end of the discharging mechanism 4 is connected to a glue-wrapping and stirring device 20.
[0026] The utility model can achieve a stable temperature control system in which the temperature in the third hot air baking mechanism 33 is about 25 °C, the temperature in the second hot air baking mechanism 32 is 30 - 40 °C, and the temperature in the first hot air baking mechanism 31 is 75 - 80 °C. It ensures that betel nuts are baked in a high-temperature environment of 80 °C for 15 minutes after being spread, enter a hot air environment of 40 °C, and the moisture in the betel nuts is volatilized for about 15 minutes. Then, it enters a normal-temperature environment of 25 °C to cool the surface sizing for about 15 minutes.
[0027] The first hot air baking mechanism 31 includes a first mesh belt conveyor 311 and an air heating and conveying mechanism 312. The second hot air baking mechanism 32 includes a second mesh belt conveyor 321. The third hot air baking mechanism 33 includes a third mesh belt conveyor 331. Near the transport end of the first mesh belt conveyor 311, a first guide plate 312 is provided for guiding betel nuts to the second mesh belt conveyor 321. Near the transport end of the second mesh belt conveyor 321, a second guide plate 322 is provided for guiding betel nuts to the third mesh belt conveyor 331. During use, betel nuts are loaded from the spreading mechanism 2 and spread flat by the spreading mechanism 2. Then, they move to the right under the transport of the first mesh belt conveyor 311. During this process, the air heating and conveying mechanism 312 performs high-temperature baking on the betel nuts on the first mesh belt conveyor 311. The baked betel nuts fall onto the second mesh belt conveyor 321 through the first guide plate 312. The temperature of the second mesh belt conveyor 321 is about 40 °C. In a hot air environment of 40 °C, the moisture in the betel nuts is volatilized. Then, they fall onto the third mesh belt conveyor 331 through the second guide plate 322, are cooled at normal temperature, and then are discharged from the discharging mechanism 4. The first guide plate 312 has an upper straight and lower inclined structure, and the second guide plate 322 has an upper wide and lower narrow structure.
[0028] In the utility model, only the first mesh belt conveyor 311 needs to be heated. The second mesh belt conveyor 321 utilizes the residual heat of the first mesh belt conveyor 311 and has a lower temperature. The third mesh belt conveyor 331 utilizes the residual heat of the second mesh belt conveyor 321, and the temperature is further reduced, thereby achieving the effect of three-layer step-by-step temperature reduction and achieving a good baking effect. The whole process can not only save energy, but also simplify the structure, and at the same time achieve step-by-step temperature reduction baking.
[0029] The first hot air baking mechanism 31 is also connected with a constant temperature system 34 to ensure that the temperature in the first hot air baking mechanism 31 remains at about 75 - 80 °C.
[0030] The hot air baking mechanism 3 is also connected with a blower and an electric ball valve. Through the blower and the electric ball valve, the appropriate temperature is adjusted to ensure that the temperature in the first hot air baking mechanism 31 is stable between 75 - 80 °C.
[0031] The paving mechanism 2 includes a rotating shaft 21 arranged on the frame 1, a rotating plate 22 rotatably arranged on the rotating shaft 21, and a feeding cavity 23. The gap between the bottom of the rotating plate 22 and the feeding cavity 23 is 3 cm - 10 cm, preventing betel nuts from stacking, so as to ensure that each betel nut passes through the first mesh belt conveyor 311 independently, enabling each betel nut to be fully baked.
[0032] The movement direction of the second mesh belt conveyor 321 is opposite to that of the first mesh belt conveyor 311 and the third mesh belt conveyor 331. Betel nuts enter from the left side of the first mesh belt conveyor 311, and after being baked at high temperature, they fall from the right side of the first mesh belt conveyor 311 along the first guiding plate 312 to the right side of the second mesh belt conveyor 321. After being baked by the hot air of the second mesh belt conveyor 321, they fall from the left side of the second mesh belt conveyor 321 along the second guiding plate 322 to the left side of the third mesh belt conveyor 331. After being cooled at normal temperature on the third mesh belt conveyor 331, they fall from the right side of the third mesh belt conveyor 331 into the blanking mechanism 4.
[0033] The first mesh belt conveyor 311, the second mesh belt conveyor 321, and the third mesh belt conveyor 331 are respectively driven by a first motor 313, a second motor 323, and a third motor 332.
[0034] The paving mechanism 2 is arranged at the feeding end of the first mesh belt conveyor 311, and the blanking mechanism 4 is arranged at the discharging end of the third mesh belt conveyor 331.
[0035] The blanking mechanism 4 includes a blanking cavity 41 and a blanking inclined plate 42 arranged in the blanking cavity 41. The baked betel nuts are transported into the blanking cavity 41 through the blanking inclined plate 42, and then are lifted into the rubber coating and stirring device 20 by the lifting mechanism.
[0036] The feeding mechanism 10 is set as a hoist, and one end of the feeding mechanism 10 is located above the paving mechanism 2. Through the feeding mechanism 10, the betel nuts to be baked can be transported into the paving mechanism 2.
[0037] The utility model can realize full-automatic high-temperature baking of betel nuts, slow cooling and surface gluing, and volatilization of betel nut moisture. Compared with the previous manual transfer operation, the efficiency and the stability of betel nut moisture volatilization have made a qualitative leap. Manual handling and feeding of betel nuts require a large amount of manpower, material resources, time and space. The utility model saves the intermediate transfer manpower and time costs, and also greatly reduces the floor area. A group (40 people) of a manual production line can complete 11 cans of materials in one day (calculated according to 2 shifts of 22 hours), and one can of materials weighs about 1800 KG. Now, the utility model can also complete 11 cans of materials, and can finish it in 20 hours of continuous operation, and only 4 people are needed to assist the equipment (mainly to inspect the parameters of the equipment, prevent abnormal alarms during production and clean the equipment) to complete the workload of the manual production line in one day.
[0038] In summary, through ingenious structural design, the utility model is provided with three layers of hot air baking mechanisms 3 from top to bottom, and the temperatures of the three layers gradually decrease, which can ensure that the surface of the betel nut is evenly baked, the moisture inside the betel nut is evenly volatilized, the glue slurry on the surface of the betel nut is dry, and the appearance is smooth.
[0039] According to the disclosure and teaching of the above specification, those skilled in the art of the utility model can also make appropriate changes and modifications to the above embodiments. Therefore, the utility model is not limited to the specific embodiments disclosed and described above, and some modifications and changes to the utility model should also fall within the protection scope of the claims of the utility model. In addition, although some specific terms are used in this specification, these terms are only for convenience of description and do not constitute any limitation to the utility model.
Claims
1. A betel nut roasting device, characterized in that: It includes a frame and a loading mechanism, a spreading mechanism, a hot air baking mechanism and a unloading mechanism which are arranged on the frame in sequence. The hot air baking mechanism includes a first hot air baking mechanism, a second hot air baking mechanism and a third hot air baking mechanism which are arranged in sequence from top to bottom. The temperature in the first hot air baking mechanism is greater than the temperature in the second hot air baking mechanism, and the temperature in the second hot air baking mechanism is greater than the temperature in the third hot air baking mechanism.
2. The betel nut roasting device according to claim 1, characterized in that: The first hot air baking mechanism includes a first mesh chain conveyor belt and an air heating and conveying mechanism, the second hot air baking mechanism includes a second mesh chain conveyor belt, and the third hot air baking mechanism includes a third mesh chain conveyor belt. A first guide plate for guiding betel nuts to the second mesh chain conveyor belt is provided near the transport end of the first mesh chain conveyor belt, and a second guide plate for guiding betel nuts to the third mesh chain conveyor belt is provided near the transport end of the second mesh chain conveyor belt.
3. The betel nut roasting device according to claim 1, characterized in that: The first hot air baking mechanism is also connected to a constant temperature system.
4. The betel nut roasting device according to claim 1, characterized in that: The hot air baking mechanism is also connected with a blower and an electric ball valve.
5. The betel nut roasting device according to claim 1, characterized in that: The paving mechanism includes a rotating shaft arranged on the frame, a rotating plate rotatably arranged on the rotating shaft, and a loading cavity, and the gap between the bottom of the rotating plate and the loading cavity is 3cm-10cm.
6. The betel nut roasting device according to claim 2, characterized in that: The second mesh chain conveyor belt moves in the opposite direction to the first mesh chain conveyor belt and the third mesh chain conveyor belt.
7. The betel nut roasting device according to claim 2, characterized in that: The first mesh chain conveyor belt, the second mesh chain conveyor belt and the third mesh chain conveyor belt are driven by a first motor, a second motor and a third motor respectively.
8. The betel nut roasting device according to claim 2, characterized in that: The paving mechanism is arranged at the feeding end of the first mesh chain conveyor belt, and the unloading mechanism is arranged at the discharging end of the third mesh chain conveyor belt.
9. The betel nut roasting device according to claim 1, characterized in that: The material unloading mechanism comprises a material unloading cavity and a material unloading inclined plate arranged in the material unloading cavity.
10. The betel nut roasting device according to claim 1, characterized in that: The feeding mechanism is configured as a hoist, and one end of the feeding mechanism is located above the paving mechanism.