Cooking device for konjaku flour production

Abstract

The utility model provides a cooking device for konjaku flour production. The cooking device comprises a heating box, one side of the heating box is provided with a communicated cooking tank, the cooking tank is provided with an installation support, the installation support is provided with an extrusion discharging head, and a discharging port of the extrusion discharging head right faces the cooking tank; a flowing pipeline is arranged at the bottom of one end of the cooking tank, a water receiving tank is arranged at the end of the flowing pipeline, a conveying mechanism is arranged on the water receiving tank, and an outlet of the flowing pipeline is located above the conveying mechanism; a communicated water tank is arranged below the water receiving groove and communicated with the heating box through a circulating pump and a circulating pipeline. A plurality of technical problems existing in a traditional cooking device are solved, and multiple beneficial effects are further achieved. The production efficiency, the product quality and the environmental protection performance are remarkably improved through the improvement measures, meanwhile, the production cost and the maintenance difficulty are reduced, and the requirements of the modern food processing industry are met.

Description

Technical Field

[0001] This utility model relates to the field of konjac flour production, and specifically to a cooking device for konjac flour production. Background Technology

[0002] The existing konjac flour production process lacks a precise temperature and liquid level monitoring system, leading to unstable heating, affecting the quality of the konjac noodles, and making continuous production impossible. Existing equipment lacks an effective water recycling system, resulting in significant water waste and high energy consumption. Traditional production processes rely heavily on manual operation, with low automation, leading to low production efficiency and inconsistent product quality. Utility Model Content

[0003] The main objective of this invention is to provide a cooking device for konjac flour production, thereby solving the problems mentioned in the background art.

[0004] To solve the above-mentioned technical problems, the technical solution adopted by this utility model is as follows: it includes a heating box, a cooking tank connected to one side of the heating box, a mounting bracket on the cooking tank, an extrusion head on the mounting bracket, and the discharge port of the extrusion head facing the cooking tank.

[0005] A flow pipe is provided at the bottom of one end of the cooking tank, a water receiving tank is provided at the end of the flow pipe, a conveying mechanism is provided on the water receiving tank, and the outlet of the flow pipe is located above the conveying mechanism.

[0006] A water tank is connected to the water receiving tank below, and the water tank is connected to the heating box through a circulation pump and circulation pipe.

[0007] Preferably, the heating box is equipped with an inner partition, through which water overflows into the cooking tank.

[0008] Preferably, the heating box is equipped with a temperature sensor, a liquid level sensor, and a heater;

[0009] Temperature and level sensors are used to monitor the water temperature and level inside the heating tank;

[0010] The heater is used to heat the water in the heating tank.

[0011] Preferably, the heating box has a liquid return port at the bottom of one side and a water supply pipe at the top;

[0012] The return port is connected to the circulation pipeline, and the water supply pipe is used to replenish purified water.

[0013] Preferably, the flow channel is L-shaped, and the outlet of the flow channel is at approximately the same horizontal position as the conveying mechanism, so that the konjac noodles moving with the water flow in the flow channel fall onto the conveying mechanism and move.

[0014] Preferably, the conveyor belt in the conveying mechanism is equipped with sieve holes to filter out excess water from the konjac noodles.

[0015] This utility model provides a steaming and cooking device for konjac flour production, with the following advantages:

[0016] 1. By adding temperature and liquid level sensors and monitoring the water temperature and level in the heating chamber in real time, stability and consistency during the cooking process are ensured. This maintains optimal cooking conditions, improving the quality and production efficiency of konjac noodles.

[0017] 2. The L-shaped flow pipe design, with the outlet and conveying mechanism positioned approximately horizontally, reduces the impact of water flow on the konjac noodles, protecting the product's integrity. This effectively prevents deformation or damage to the konjac noodles during transfer due to water flow impact, improving the product's appearance quality and market competitiveness.

[0018] 3. By installing screen holes on the conveyor belt of the conveyor mechanism, excess moisture is filtered out using gravity and the movement of the conveyor belt, reducing the pressure on subsequent drying processes. This lowers the energy consumption and time costs of subsequent drying processes and improves the overall efficiency of the production line.

[0019] 4. The design of water receiving tanks, water containers, circulating pumps, and circulating pipelines enables the recycling of water resources, reducing water waste and energy consumption. This significantly reduces water consumption and energy usage during production, aligning with green and environmentally friendly production principles and lowering operating costs. Attached Figure Description

[0020] The present invention will be further described below with reference to the accompanying drawings and embodiments:

[0021] Figure 1 This is a front view of the overall structure of this utility model;

[0022] Figure 2 This is a front sectional view of the connection of the heating box of this utility model;

[0023] In the diagram: heating box 1; inner partition 101; water supply pipe 102; temperature sensor 103; heater 104; return liquid port 105; cooking tank 2; extrusion discharge head 3; mounting bracket 4; flow pipe 5; conveying mechanism 6; water receiving tank 7; water tank 8; circulation pump 9; circulation pipe 10. Detailed Implementation

[0024] like Figures 1-2 As shown, a steaming device for konjac flour production includes a heating box 1, a steaming tank 2 connected to one side of the heating box 1, a mounting bracket 4 on the steaming tank 2, an extrusion head 3 on the mounting bracket 4, and the outlet of the extrusion head 3 facing the steaming tank 2.

[0025] The bottom of one end of the cooking tank 2 is provided with a flow pipe 5, the end of the flow pipe 5 is provided with a water receiving tank 7, the water receiving tank 7 is provided with a conveying mechanism 6, and the outlet of the flow pipe 5 is located above the conveying mechanism 6.

[0026] A water tank 8 is connected below the water receiving tank 7. The water tank 8 is connected to the heating box 1 through the circulation pump 9 and the circulation pipe 10.

[0027] Heating box 1 is used to continuously heat water. Hot water overflows into the cooking tank 2 and flows to cook and shape the konjac noodles extruded from the extrusion head 3. At the same time, the shaped konjac noodles move with the water flow into the flow pipe 5 and finally fall onto the conveying mechanism 6 for separation. The konjac noodles move with the conveying mechanism 6 to the next process. Water is collected in the water tank 8 through the water receiving tank 7 and circulated into the heating box 1 through the circulation pump 9 and circulation pipe 10 for circulation.

[0028] Hot water circulation not only achieves efficient energy utilization and ensures consistent konjac noodle quality, but also reduces water waste. This type of equipment is ideal for the food processing industry, which requires continuous production and prioritizes resource conservation.

[0029] Preferably, the heating box 1 is provided with an inner partition 101, through which water in the heating box 1 overflows into the cooking tank 2.

[0030] The heating box 1 is equipped with a temperature sensor 103, a liquid level sensor, and a heater 104;

[0031] Temperature sensor 103 and liquid level sensor are used to monitor the water temperature and liquid level inside heating tank 1;

[0032] Heater 104 is used to heat the water in heating tank 1.

[0033] The heating box 1 has a liquid return port 105 at the bottom of one side and a water supply pipe 102 at the top;

[0034] The return port 105 is connected to the circulation pipe 10, and the water supply pipe 102 is used to replenish pure water.

[0035] The water in the heating tank 1 is heated by the heater 104, and the liquid level and temperature in the heating tank 1 are monitored in real time by the temperature sensor 103 and the liquid level sensor. The heated water overflows from the inner partition 101 with the circulation water and then flows into the cooking tank 2 to cook the konjac flour and move it.

[0036] Heater 104 heats the water in heating tank 1, while temperature sensor 103 and level sensor monitor the water temperature and level in real time to ensure stable operating conditions. The heated water overflows from the heating tank into the cooking tank 2 through the inner partition 101, providing a continuous and uniform cooking environment for the konjac noodles. Extrusion head 3 extrudes the mixed konjac raw materials into noodle shapes and drops them into the cooking tank, where they are cooked and initially shaped under the action of hot water.

[0037] After steaming and shaping, the konjac noodles move with the water flow to the flow pipe 5, then fall onto the conveyor mechanism 6 and are transported to the next process. Used water collects in the receiving tank 7 and flows into the water tank 8, then returns to the heating tank 1 via the circulating pump 9 and circulating pipe 10, achieving water resource recycling. This design not only improves production efficiency but also optimizes resource utilization, reduces energy consumption and wastewater discharge, making it ideal for the needs of modern food processing. Precise temperature and liquid level control ensures consistent and stable product quality.

[0038] Preferably, the flow pipe 5 is L-shaped, and the outlet of the flow pipe 5 is at approximately the same level as the conveying mechanism 6, so that the konjac noodles moving with the water flow in the flow pipe 5 fall onto the conveying mechanism 6 and move.

[0039] The near-horizontal arrangement can prevent the water flow from causing the konjac noodles to impact the conveyor mechanism 6 and damage them.

[0040] By setting the outlet of the flow pipe 5 and the conveying mechanism 6 to an approximately horizontal position, the impact of the water flow is effectively avoided, reducing damage to the konjac noodles during the transfer process and improving product quality. The L-shaped flow pipe design not only optimizes the material flow path but also ensures smooth material transfer, thereby improving the overall efficiency of the production line.

[0041] Preferably, the conveyor belt in the conveying mechanism 6 is provided with sieve holes to filter out excess water from the konjac noodles.

[0042] The conveying mechanism 6 includes rollers at both ends, with a rotating conveyor belt installed between the rollers. The roller at the top is connected to a motor, thereby driving the conveyor belt to move. The sieve holes on the conveyor belt can filter out water, and the water collects into the water receiving tank 7. The konjac noodles enter the next process through the movement of the conveyor belt.

[0043] The perforated screen design on the conveyor belt effectively removes excess moisture from the konjac noodles, reducing the pressure on subsequent drying processes and improving production efficiency. The near-horizontally arranged flow channels 5 and the perforated conveyor belt minimize damage to the konjac noodles during transfer and transport, maintaining product quality. The motor-driven conveyor system enables continuous and automated material transport, improving production stability and efficiency.

[0044] The above embodiments are merely preferred technical solutions of this utility model and should not be considered as limitations on this utility model. The protection scope of this utility model should be the technical solution described in the claims, including equivalent substitutions of the technical features described in the claims. That is, equivalent substitutions and improvements within this scope are also within the protection scope of this utility model.

Claims

1. A cooking apparatus for konjac flour production, characterized in that: It includes a heating box (1), a cooking tank (2) connected to one side of the heating box (1), a mounting bracket (4) on the cooking tank (2), an extrusion head (3) on the mounting bracket (4), and the outlet of the extrusion head (3) facing the cooking tank (2). A flow pipe (5) is provided at the bottom of one end of the cooking tank (2), a water receiving tank (7) is provided at the end of the flow pipe (5), a conveying mechanism (6) is provided on the water receiving tank (7), and the outlet of the flow pipe (5) is located above the conveying mechanism (6). A water tank (8) is connected below the water receiving tank (7), and the water tank (8) is connected to the heating box (1) through a circulation pump (9) and a circulation pipe (10).

2. The cooking apparatus for konjac flour production according to claim 1, characterized in that: The heating box (1) is equipped with an inner partition (101), and the water in the heating box (1) overflows into the cooking tank (2) through the inner partition (101).

3. The cooking apparatus for konjac flour production according to claim 1, characterized in that: The heating box (1) is equipped with a temperature sensor (103), a liquid level sensor, and a heater (104). Temperature sensor (103) and liquid level sensor are used to monitor water temperature and liquid level in heating tank (1); The heater (104) is used to heat the water in the heating tank (1).

4. The cooking apparatus for konjac flour production according to claim 1, characterized in that: The heating box (1) has a return port (105) at the bottom of one side and a water supply pipe (102) at the top. The return port (105) is connected to the circulation pipe (10), and the water supply pipe (102) is used to replenish pure water.

5. The cooking apparatus for konjac flour production according to claim 1, characterized in that: The flow pipe (5) is L-shaped, and the outlet of the flow pipe (5) and the conveying mechanism (6) are in an approximately horizontal position so that the konjac noodles moving with the water flow in the flow pipe (5) fall onto the conveying mechanism (6) and move.

6. The cooking apparatus for konjac flour production according to claim 1, characterized in that: The conveyor belt inside the conveying mechanism (6) is equipped with sieve holes to filter out excess water from the konjac noodles.

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