Meat clamping mechanism based on smoking, baking and steaming all-in-one machine
By designing a snap-fit assembly between the second clamping plate and the first clamping plate and a return spring in the integrated smoking, drying and steaming machine, combined with servo motor drive, stable and uniform clamping of meat products is achieved, solving the problem of poor adaptability of traditional clamping equipment and improving the stability of meat processing and the operational reliability of the equipment.
Patent Information
- Application Number
- CN202520018958.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-06
- Publication Date
- 2025-12-02
- Estimated Expiration
- 2035-01-06
AI Technical Summary
In traditional meat smoking and drying processes, clamping equipment is difficult to adapt to meat products of different shapes and sizes, resulting in poor fixation and affecting the consistency and stability of product quality.
Design a meat clamping mechanism based on a smoke-drying-steaming integrated machine. The mechanism uses a snap-fit assembly between the second clamping plate and the first clamping plate, combined with a return spring, to provide a stable and uniform clamping force. The clamping plate is automatically adjusted by a servo motor driving a rotating column to adapt to meat products of different shapes.
It ensures effective clamping of various complex and irregularly shaped meat products, maintains stability and reliability during the smoking and drying process, prevents meat products from shifting or deforming, and improves the continuity of the processing process and the service life of the equipment.
Smart Images
Figure CN223614135U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of smoked and dried meat products, and in particular to a meat product clamping mechanism based on an integrated smoked, dried and steamed machine. Background Technology
[0002] With the development of the times, consumers have increasingly higher requirements for meat quality and processing efficiency. In the traditional meat smoking and drying process, there is a reliance on scattered and simple processing equipment and tools. Not only is the operation process cumbersome, but it is also difficult to ensure the consistency and stability of product quality. For example, in the meat clamping stage of traditional smoking and drying methods, simple clamps or ropes are often used. These methods are not very effective in fixing meat and are difficult to adapt to meat of different shapes and sizes. This can easily lead to the displacement of meat and uneven heating during the smoking and drying process, which in turn affects the taste, color and flavor of the meat.
[0003] Therefore, those skilled in the art have provided a meat clamping mechanism based on an integrated smoking, drying, and steaming machine to solve the problems mentioned in the background art. Utility Model Content
[0004] The purpose of this utility model is to address the shortcomings of existing technologies by proposing a meat clamping mechanism based on a smoked, dried, and steamed integrated machine. Throughout the process, both ends of the second clamping plate and the first clamping plate are equipped with snap-fit components. Relying on the action of the return spring, these two clamping plates can apply a stable and uniform clamping force to the meat. The advantage of this clamping design is that meat of any complex or irregular shape can be effectively clamped.
[0005] To achieve the above objectives, the present invention provides the following technical solution:
[0006] A meat clamping mechanism based on a smoked, dried, and steamed integrated machine includes a main body box. A clamping assembly is provided inside the main body box. Multiple snap-fit components are provided at both the front and rear ends of the clamping assembly. Rotating columns are rotatably connected to both the front and rear ends of the inner wall of the main body box. Multiple second clamping plates are fixedly connected to one end of the outer wall of the rotating column near the center of the main body box. The second clamping plates are evenly distributed. Multiple rotating rods are provided at one end of the rotating column near the center of the main body box. Multiple rotating rods are fixedly connected to a first clamping plate.
[0007] The second clamping plate has a second clamping groove on one side and a first clamping groove on the other side. A fixing block is fixedly connected to the middle of the outer wall at both ends of the second clamping plate. A second snap-fit is fixedly connected to one side of the outer wall at both ends of the first clamping plate. A plurality of return springs are fixedly connected to the middle of one side of the outer wall of the fixing block. A first snap-fit is fixedly connected to the end of the return spring away from the fixing block.
[0008] Using the above technical solution, the operator first opens the gap between the adjacent second clamping plate and the first clamping plate to form an opening, allowing the meat to be processed to be placed smoothly into the first and second clamping slots. After placement, the servo motor is started by the controller, and the motor starts to rotate at a slow and stable speed, driving the relevant components to rotate until it rotates to the next set of adjacent second and first clamping plates. Then, the operation steps of placing the meat are repeated. Throughout the process, both ends of the second and first clamping plates are equipped with snap-fit components. Relying on the action of the return spring, these two clamping plates can apply a stable and uniform clamping force to the meat. The advantage of this clamping design is that meat of any complex or irregular shape can be effectively clamped. Furthermore, even if the volume of the meat changes due to moisture loss during the smoking and drying process, the return spring can adaptively extend and retract, thereby ensuring that the clamping plates always maintain an appropriate clamping degree, effectively guaranteeing the stability and reliability of the meat during the smoking and drying process.
[0009] Furthermore, a protective cover is fixedly connected to the upper part of the outer wall of the rear end of the main body box, and a servo motor is fixedly connected to the inner wall of the protective cover. The output end of the servo motor passes through the main body box to the interior of the main body box and is fixedly connected to the outer wall of the rear rotating column.
[0010] Through the above technical solution, the protective cover provides physical protection for the servo motor, preventing it from being affected by external dust, moisture, and impurities generated during the smoking and drying process. This extends the service life of the servo motor, ensures that the motor can operate stably and reliably, accurately drive the rotating column, and guarantee the continuity and stability of the entire smoking and drying process.
[0011] Furthermore, the first clamping plate is evenly distributed between the second clamping plates;
[0012] The above technical solution enables the clamping plate to clamp the meat evenly from multiple angles and positions, avoiding displacement or deformation caused by uneven force distribution of the meat due to uneven clamping points. Whether the meat is in chunks, strips or irregular shapes, it can be properly fixed.
[0013] Furthermore, a hinged cover is hinged to the other side of the upper end of the main body box, and a hinged plate is hinged to the lower part of the outer wall of one side of the main body box.
[0014] The above technical solution uses a hinged plate as an entry point, which makes it convenient for workers to place the items to be smoked at the bottom of the clamping assembly. The hinged cover makes it easy for operators to open and close the main box, making it convenient to place and take out meat products and improving work efficiency.
[0015] Furthermore, all of the plurality of rotating rods are rotatably connected, and the rotating rods at both ends are rotatably connected to the adjacent rotating columns;
[0016] Through the above technical solution, this rotating connection method gives the first clamping plate a high degree of flexibility, enabling it to automatically adjust its angle and position according to the shape and size of the meat, so as to achieve a close fit with the meat.
[0017] Furthermore, each of the first card connectors engages with its corresponding second card connector;
[0018] Through the above technical solution, the interlocking structure enhances the stability of the connection between the first and second clamping plates. During the smoking process, even when affected by factors such as machine vibration and changes in meat volume, the interlocking first and second clamping parts can effectively prevent the clamping plates from loosening or shifting.
[0019] Furthermore, a drawer is slidably connected to the lower end of the rear end of the outer wall of the main body box, and a controller is fixedly connected to the upper part of the front end of the outer wall on one side of the main body box.
[0020] The above technical solution allows for the convenient collection of residues, grease, and other impurities that fall off the meat during the smoking process. Regular cleaning by removing the plate helps maintain the cleanliness of the main chamber, preventing the accumulation of impurities from affecting the normal operation of the equipment and the quality of the meat. The controller provides operators with a convenient operating interface.
[0021] This utility model has the following beneficial effects:
[0022] This invention proposes a meat clamping mechanism based on a smoke-drying-steaming integrated machine. The operator first opens the adjacent second clamping plate to form an opening between the first and second clamping plates, allowing the meat to be processed to be smoothly placed into the first and second clamping slots. After placement, the servo motor is started by the controller, and the motor rotates slowly and steadily, driving the relevant components until it rotates to the next set of adjacent second and first clamping plates. The process of placing the meat is then repeated. Throughout the process, both ends of the second and first clamping plates are equipped with locking components. Relying on the action of the return spring, these two clamping plates can apply a stable and uniform clamping force to the meat. The advantage of this clamping design is that it can effectively clamp meat of any complex or irregular shape. Furthermore, even if the meat changes in volume due to moisture loss during smoking, the return spring can adaptively extend and retract, ensuring that the clamping plates always maintain an appropriate clamping degree, effectively guaranteeing the stability and reliability of the meat during the smoking process. Attached Figure Description
[0023] Figure 1This is a structural diagram of the main structure of a meat clamping mechanism based on a smoke-drying-steaming integrated machine proposed in this utility model;
[0024] Figure 2 This is an isometric view of a meat clamping mechanism based on a smoke-drying-steaming integrated machine proposed in this utility model;
[0025] Figure 3 This is a partial structural schematic diagram of a meat clamping mechanism based on a smoke-drying-steaming integrated machine proposed in this utility model;
[0026] Figure 4 A side axonometric view of a meat clamping mechanism based on a smoke-drying-steaming integrated machine proposed in this utility model;
[0027] Figure 5 This is a schematic diagram of a partial component structure of a meat clamping mechanism based on a smoke-drying-steaming integrated machine proposed in this utility model;
[0028] Figure 6 This is a schematic diagram of some parts of a meat clamping mechanism based on a smoke-drying-steaming integrated machine proposed in this utility model.
[0029] Figure 7 This is a schematic diagram of some parts of a meat clamping mechanism based on a smoke-drying-steaming integrated machine proposed in this utility model.
[0030] Figure 8 This is a partial isometric view of a clamping component of a meat clamping mechanism based on a smoke-drying-steaming integrated machine proposed in this utility model.
[0031] Figure 9 This is a schematic diagram of the structure of a meat clamping mechanism snap-fit assembly based on a smoke-drying-steaming integrated machine proposed in this utility model.
[0032] Legend:
[0033] 1. Main body box; 2. Hinge cover;
[0034] 3. Clamping assembly; 301. First clamping plate; 302. Rotating rod; 303. First clamping groove; 304. Second clamping plate; 305. Second clamping groove;
[0035] 4. Rotating column; 5. Servo motor;
[0036] 6. Snap-fit assembly; 601. Fixing block; 602. Return spring; 603. First snap-fit component; 604. Second snap-fit component;
[0037] 7. Controller; 8. Hinge plate; 9. Drawer; 10. Protective cover. Detailed Implementation
[0038] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of specific embodiments. Obviously, the described specific embodiments are only a part of the specific embodiments of the present invention, and not all of them. Based on the specific embodiments of the present invention, all other specific embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0039] Reference Figure 1-9 One specific embodiment provided by this utility model:
[0040] A meat clamping mechanism based on a smoked, dried and steamed integrated machine includes a main body box 1. A clamping component 3 is provided inside the main body box 1. Multiple snap-fit components 6 are provided at the front and rear ends of the clamping component 3. Rotating columns 4 are rotatably connected to the front and rear ends of the inner wall of the main body box 1. Multiple second clamping plates 304 are fixedly connected to one end of the outer wall of the rotating column 4 near the center of the main body box 1. The second clamping plates 304 are evenly distributed. Multiple rotating rods 302 are provided at one end of the rotating column 4 near the center of the main body box 1. Multiple rotating rods 302 are fixedly connected to a first clamping plate 301.
[0041] The second clamping plate 304 has a second clamping groove 305 on one side, and the first clamping plate 301 has a first clamping groove 303 on the other side. The middle of the outer wall of both ends of the second clamping plate 304 is fixedly connected to a fixing block 601. The outer wall of both ends of the first clamping plate 301 is fixedly connected to a second snap-fit member 604 on one side. The middle of the outer wall of the fixing block 601 is fixedly connected to a plurality of return springs 602. The end of the return spring 602 away from the fixing block 601 is fixedly connected to a first snap-fit member 603.
[0042] The operator first opens the gap between the adjacent second clamping plate 304 and the first clamping plate 301, allowing the meat to be processed to be placed smoothly into the first clamping slot 303 and the second clamping slot 305. After placement, the controller 7 starts the servo motor 5, which rotates slowly and steadily, driving the relevant components until it rotates to the next pair of adjacent second clamping plates 304 and the first clamping plate 301. Then, the previous steps of placing the meat are repeated. Throughout the process, the second clamping plate 304 and the first clamping plate 301... Both ends of a clamping plate 301 are equipped with snap-fit components 6. Relying on the action of a return spring 602, these two clamping plates can apply a stable and uniform clamping force to the meat. The advantage of this clamping design is that meat of any complex or irregular shape can be effectively clamped. Furthermore, even if the meat changes in volume due to moisture loss or other reasons during the smoking and drying process, the return spring 602 can adaptively extend and retract, thereby ensuring that the clamping plates always maintain an appropriate clamping degree, effectively guaranteeing the stability and reliability of the meat during the smoking and drying process.
[0043] A protective cover 10 is fixedly connected to the upper part of the outer wall of the rear end of the main body box 1. A servo motor 5 is fixedly connected to the inner wall of the protective cover 10. The output end of the servo motor 5 passes through the main body box 1 to the interior of the main body box 1 and is fixedly connected to the outer wall of the rear rotating column 4. The protective cover 10 provides physical protection for the servo motor 5, preventing it from being affected by external dust, moisture and impurities generated during the smoking process, extending the service life of the servo motor 5, ensuring that the motor can operate stably and reliably, accurately drive the rotating column 4, and ensuring the continuity and stability of the entire smoking process.
[0044] The first clamping plate 301 is evenly distributed between the second clamping plates 304, so that the clamping plates can clamp the meat evenly from multiple angles and positions, avoiding displacement or deformation of the meat due to uneven force distribution caused by uneven clamping points. Whether the meat is in block, strip or irregular shape, it can be properly fixed.
[0045] A hinged cover 2 is hinged to the other side of the upper end of the main body box 1. A hinged plate 8 is hinged to the lower part of the outer wall of one side of the main body box 1. The hinged plate 8 serves as an inlet, making it convenient for staff to place the smoked items at the lower end of the clamping assembly 3. The hinged cover 2 makes it convenient for operators to open and close the main body box 1, making it easy to place and take out meat products and improving work efficiency. All the rotating rods 302 are rotatably connected, and the rotating rods 302 at both ends are rotatably connected to the adjacent rotating column 4. This rotatable connection method gives the first clamping plate 301 a high degree of flexibility, enabling it to automatically adjust its angle and position according to the shape and size of the meat products, so as to achieve a close fit with the meat products.
[0046] The first locking member 603 engages with the corresponding second locking member 604, enhancing the stability of the connection between the first clamping plate 301 and the second clamping plate 304. During the smoking process, even under the influence of factors such as machine vibration and changes in meat volume, the engaged first locking member 603 and second locking member 604 effectively prevent the clamping plates from loosening or shifting. A drawer plate 9 is slidably connected to the lower end of the rear end of the outer wall of the main body box 1, and a controller 7 is fixedly connected to the upper part of the front end of one side of the outer wall of the main body box 1. The drawer plate 9 facilitates the collection of residues, grease, and other impurities that fall from the meat during the smoking process. By periodically removing and cleaning it, the inside of the main body box 1 can be kept clean and hygienic, preventing the accumulation of impurities from affecting the normal operation of the equipment and the quality of the meat. The controller 7 provides a convenient operating interface for the operator.
[0047] Working Principle: First, in the main body box 1, the operator opens the gap between the adjacent second clamping plate 304 and the first clamping plate 301 to form an opening. This opening is for placing the meat to be processed into the first clamping slot 303 and the second clamping slot 305. After the meat is placed, the servo motor 5, installed in the protective cover 10 on the upper part of the rear outer wall of the main body box 1, is started by the controller 7. The output of the servo motor 5 drives the rear rotating column 4 connected to it to start rotating at a slow and stable speed. Multiple second clamping plates 304 fixedly connected to the outer wall of the rotating column 4 near the center of the main body box 1, and the first clamping plates 301 connected to the rotating column 4 through the rotating rod 302 and evenly distributed among the second clamping plates 304, rotate accordingly. When rotating to the next set of adjacent second clamping plates 304 and first clamping plates 301, the above steps of placing the meat are repeated until all positions where meat needs to be clamped are filled. During this process, the snap-fit components 6 provided at both ends of the second clamping plate 304 and the first clamping plate 301 rely on the elastic force of the return spring 602 to enable the first clamping plate 301 and the second clamping plate 304 to apply a stable and uniform clamping force to the meat. This design can effectively adapt to various complex and irregular meat products. Moreover, during the smoking and drying process, even if the volume of the meat changes due to moisture loss, the return spring 602 can adaptively extend and retract to ensure that the clamping plates always maintain an appropriate clamping degree, ensuring the stability and reliability of the meat during the smoking and drying process. The lower end of the rear end of the outer wall of the main body box 1 is slidably connected to the draw plate 9. During the smoking and drying process, waste materials falling from the meat or dirt and other impurities generated when cleaning the clamping mechanism can be collected on the draw plate 9. By periodically pulling out the draw plate 9, these waste materials can be easily cleaned, keeping the inside of the equipment clean and hygienic, which is conducive to the long-term stable operation of the equipment and the maintenance of the meat processing environment.
[0048] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.
[0049] Finally, it should be noted that in the description of this utility model, unless otherwise stated, "a plurality of" means two or more; the terms "upper," "lower," "left," "right," "inner," "outer," "front end," "rear end," "head," "tail," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model. In addition, the terms "first," "second," "third," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance.
[0050] The above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the foregoing specific embodiments, those skilled in the art can still modify the technical solutions described in the foregoing specific embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.
Claims
1. A meat clamping mechanism based on a smoke-drying-steaming integrated machine, comprising a main body box (1), characterized in that: The main body box (1) is provided with a clamping assembly (3) inside. The clamping assembly (3) is provided with multiple snap-fit assemblies (6) at both the front and rear ends. The main body box (1) is rotatably connected to the front and rear ends of the inner wall. Multiple second clamping plates (304) are fixedly connected to one end of the outer wall of the rotating column (4) near the center of the main body box (1). The second clamping plates (304) are evenly distributed. Multiple rotating rods (302) are provided to one end of the rotating column (4) near the center of the main body box (1). Multiple rotating rods (302) are fixedly connected to a first clamping plate (301). A second clamping groove (305) is provided on one side of the second clamping plate (304), and a first clamping groove (303) is provided on the other side of the first clamping plate (301). A fixing block (601) is fixedly connected to the middle of the outer wall at both ends of the second clamping plate (304). A second snap-fit member (604) is fixedly connected to one side of the outer wall at both ends of the first clamping plate (301). A plurality of return springs (602) are fixedly connected to the middle of one side of the outer wall of the fixing block (601). A first snap-fit member (603) is fixedly connected to the end of the return spring (602) away from the fixing block (601).
2. The meat clamping mechanism based on a smoke-drying-steaming integrated machine according to claim 1, characterized in that: A protective cover (10) is fixedly connected to the upper part of the outer wall of the rear end of the main body box (1). A servo motor (5) is fixedly connected to the inner wall of the protective cover (10). The output end of the servo motor (5) passes through the main body box (1) to the interior of the main body box (1) and is fixedly connected to the outer wall of the rear rotating column (4).
3. The meat clamping mechanism based on a smoke-drying-steaming integrated machine according to claim 1, characterized in that: The first clamping plate (301) is evenly distributed between the second clamping plates (304).
4. The meat clamping mechanism based on a smoke-drying-steaming integrated machine according to claim 1, characterized in that: A hinged cover (2) is hinged to the other side of the upper end of the main body box (1), and a hinged plate (8) is hinged to the lower part of the outer wall of one side of the main body box (1).
5. A meat clamping mechanism based on a smoke-drying-steaming integrated machine according to claim 1, characterized in that: All of the multiple rotating rods (302) are rotatably connected, and the rotating rods (302) at both ends are rotatably connected to the adjacent rotating column (4).
6. A meat clamping mechanism based on a smoke-drying-steaming integrated machine according to claim 1, characterized in that: The first snap-fit connector (603) engages with the corresponding second snap-fit connector (604).
7. A meat clamping mechanism based on a smoke-drying-steaming integrated machine according to claim 1, characterized in that: A drawer plate (9) is slidably connected to the lower end of the outer wall of the main body box (1), and a controller (7) is fixedly connected to the upper part of the front end of the outer wall on one side of the main body box (1).