Cooling and shaping device for konjaku flour production

Abstract

The utility model provides a cooling and shaping device for konjaku flour production, which comprises a liquid collecting tank positioned at an outlet of a blanking pipe of a cooking tank, a conveying mechanism is arranged on the liquid collecting tank, and sieve pores are formed in a conveying belt in the conveying mechanism and are used for filtering hot water; a discharging sliding groove and a liquid collecting sliding groove are formed below the end of the conveying mechanism, the liquid collecting sliding groove is communicated with the liquid collecting groove, and the discharging sliding groove is communicated with the transferring hopper. The end of the discharging sliding groove is divided into two flow dividing grooves, the flow dividing grooves communicate with the two transfer hoppers correspondingly, flow guide plates are arranged between the two flow dividing grooves and the discharging sliding groove, and the flow direction of material flow can be changed by changing the flow guide plates. A cooling cover is arranged outside the conveying mechanism and the discharging sliding groove, and an air inlet in the top of the cooling cover is communicated with an air blower. The problems that existing equipment is poor in continuity and not ideal in cooling effect, and water resources are wasted are solved. The production efficiency and the product quality are improved, and the device has the advantages of environmental protection and energy conservation and is very suitable for high requirements of the modern food processing industry.

Description

TECHNICAL FIELD

[0001] The utility model relates to the field of konjak vermicelli production, and particularly relates to a cooling and shaping device for konjak powder production. BACKGROUND

[0002] In the konjak vermicelli production process, the cooked konjak vermicelli needs to be cooled and shaped to ensure its ideal taste and shape. However, the existing cooling and shaping transportation equipment has some significant problems, which directly affect the continuity and efficiency of production:

[0003] The traditional equipment usually needs to be stopped for switching after each transfer hopper is filled, causing the production process to be interrupted. Each time the transfer hopper is switched, the operator needs to manually cut off the konjak vermicelli and adjust the flow guide plate, increasing the operation complexity and time cost.

[0004] The lack of effective cooling devices causes the konjak vermicelli to stay in a high-temperature state for too long, which easily causes deformation or deterioration. Without an accurate temperature control system, it is difficult to ensure that the konjak vermicelli completes cooling and shaping within the optimal temperature range. SUMMARY

[0005] The main purpose of the utility model is to provide a cooling and shaping device for konjak powder production to solve the problems in the background technology.

[0006] To solve the above technical problems, the utility model adopts the technical scheme of: a liquid collecting tank is arranged at the outlet of the discharging pipe of the cooking tank, a conveying mechanism is arranged on the liquid collecting tank, a sieve hole is arranged on the conveying belt in the conveying mechanism for filtering hot water;

[0007] A discharging chute and a liquid collecting chute are arranged below the end part of the conveying mechanism, the liquid collecting chute is communicated with the liquid collecting tank, and the discharging chute is communicated with the transfer hopper;

[0008] The end part of the discharging chute is divided into two diversion grooves, the two diversion grooves are respectively communicated with two transfer hoppers, a flow guide plate is arranged between the two diversion grooves and the discharging chute, and the flow direction of the material flow can be changed by changing the flow guide plate;

[0009] A cooling cover is arranged outside the conveying mechanism and the discharging chute, and the air inlet at the top of the cooling cover is communicated with the air blower.

[0010] Preferably, the discharging pipe is L-shaped, and the outlet of the discharging pipe and the conveying mechanism are arranged in a nearly horizontal manner, so that the konjak vermicelli in the discharging pipe moves with the water flow and falls smoothly on the conveying mechanism.

[0011] Preferably, a liquid storage tank is arranged below the liquid collecting tank and communicated with the liquid collecting tank, the liquid storage tank is communicated with the front end of the cooking tank through a pump and a pipeline, so that the hot water is circulated for cooking.

[0012] Preferably, a support frame is arranged between the liquid collecting chute and the discharge chute, the support frame is fixed at the tail of the liquid collecting tank, and the liquid collecting chute and the discharge chute form a triangular support structure with the support frame.

[0013] Preferably, hooks are fixed on the inner walls of the two sides of the discharge chute, and the diversion plate is clamped on the hooks at one end and abuts against the inner walls of the intersection of the two flow dividing grooves at the other end.

[0014] Preferably, water pipes are arranged on the two sides of the discharge chute, and water valves are arranged at the ends of the water pipes for injecting cold purified water into the transfer hopper.

[0015] The utility model provides a cooling and shaping device for konjac powder production, and has the beneficial effects that:

[0016] 1. By flexibly adjusting the diversion plate and using multiple transfer hoppers, the transfer hopper can be switched without stopping the machine, ensuring the continuous operation of the production line. The machine does not need to be stopped for switching after each time the transfer hopper is filled, reducing the interruption time in the production process and improving the overall production efficiency.

[0017] 2. Cold purified water is injected into the transfer hopper through the water pipes, which can quickly reduce the temperature of the konjac vermicelli and prevent it from deforming or deteriorating. The cold water not only plays a buffering role but also ensures that the konjac vermicelli is uniformly cooled throughout the process, maintaining the ideal shape and taste. The external cooling cover blows cold air through the air blower, further accelerating the cooling process of the konjac vermicelli on the conveying mechanism. BRIEF DESCRIPTION OF DRAWINGS

[0018] The utility model will be further described below in combination with the drawings and examples:

[0019] Figure 1 is the overall structure of the utility model right section view;

[0020] Figure 2 is the utility model Figure 1 A towards view;

[0021] In the figure: cooking tank 1;Discharge pipe 2;Liquid collecting tank 3;Liquid storage tank 4;Conveying mechanism 5;Support frame 6;Liquid collecting chute 7;Discharge chute 8;Cooling cover 9;Inlet 10;Flow dividing groove 11;Hook 12;Diversion plate 13;Water valve 14;Water pipe 15;Transfer hopper 16. DETAILED DESCRIPTION

[0022] As Figures 1-2 shown, a cooling and shaping device for konjac powder production includes a liquid collecting tank 3 arranged at the outlet of the discharge pipe 2 of the cooking tank 1, a conveying mechanism 5 arranged on the liquid collecting tank 3, a sieve hole arranged on the conveying belt in the conveying mechanism 5 for filtering hot water;

[0023] The end of the conveying mechanism 5 is provided with a discharge chute 8 and a liquid collecting chute 7, the liquid collecting chute 7 is communicated with the liquid collecting tank 3, and the discharge chute 8 is communicated with the transfer hopper 16;

[0024] The end of the discharge chute 8 is divided into two sub-chutes 11, the two sub-chutes 11 are respectively communicated with two transfer hoppers 16, and a guide plate 13 is arranged between the two sub-chutes 11 and the discharge chute 8, and the flow direction of the material flow can be changed by changing the guide plate 13;

[0025] The conveying mechanism 5 and the discharge chute 8 are externally provided with a cooling cover 9, and the air inlet 10 at the top of the cooling cover 9 is communicated with a blower.

[0026] The cooked konjac vermicelli continuously falls from the discharge pipe 2 into the conveying mechanism 5, and then is conveyed to the end of the discharge chute 8 by the conveying mechanism 5, and finally falls into the transfer hopper 16 filled with cold purified water, after the transfer hopper 16 is filled, the konjac vermicelli is cut off, and the guide plate 13 is switched to make the konjac vermicelli enter the other transfer hopper 16; the sieve holes on the conveying belt can filter out hot water, and the konjac vermicelli on the conveying mechanism 5 can be cooled by the cold air blown into the cooling cover 9.

[0027] The production efficiency is improved, and the quality of the konjac vermicelli is guaranteed, so that the konjac vermicelli can achieve ideal taste and shape in the subsequent processing or packaging process. In addition, through the effective heat recovery system, the concept of environmental protection and energy saving is also embodied.

[0028] Preferably, the discharge pipe 2 is L-shaped, and the outlet of the discharge pipe 2 and the conveying mechanism 5 are arranged in a nearly horizontal manner, so that the konjac vermicelli in the discharge pipe 2 moves with the water flow and falls smoothly on the conveying mechanism 5.

[0029] By arranging the outlet of the discharge pipe 2 and the conveying mechanism 5 in a nearly horizontal position, the impact of the water flow is effectively avoided, the damage of the konjac vermicelli during the transfer process is reduced, and the product quality is improved. The design of the L-shaped discharge pipe 2 not only optimizes the flow path of the material, but also ensures the smoothness of the material transfer, thereby improving the efficiency of the whole production line.

[0030] Preferably, the liquid collecting tank 3 is provided with a liquid storage tank 4 communicated therewith, and the liquid storage tank 4 is communicated with the front end of the cooking tank 1 through a pump and a pipeline, so that the circulating hot water is used for cooking.

[0031] The filtered hot water can be circulated into the heating tank at the front end of the cooking tank 1 through the pump and the pipeline, so as to reduce the energy consumption required for heating and realize environmental protection and energy saving.

[0032] Preferably, a support frame 6 is arranged between the liquid collecting chute 7 and the discharge chute 8, the support frame 6 is fixed at the tail of the liquid collecting tank 3, and the liquid collecting chute 7 and the discharge chute 8 form a triangular support structure with the support frame 6.

[0033] The triangular support structure is more stable and reliable, and the liquid collecting chute 7 and the liquid collecting groove 3 cover the bottom of the conveying mechanism 5, which can ensure that the filtered water can be completely collected and concentrated.

[0034] The entire cooling and shaping device not only effectively cools and preliminarily dehydrates the cooked konjac vermicelli, but also ensures the safety and reliability during operation. In addition, the optimized water flow management system reduces water waste, embodying the green and environmentally friendly design concept. Such design is very suitable for the food processing industry which requires high efficiency and high quality output.

[0035] Preferably, hooks 12 are fixed on the inner walls of both sides of the discharge chute 8, and the guide plates 13 are clamped on one end of the hooks 12 and abut against the inner walls of the intersection points of the two diversion grooves 11.

[0036] After one of the transfer hoppers 16 is filled, the konjac vermicelli is manually cut off at the discharge chute 8, and the hanging point of the guide plate 13 is changed, so that the konjac vermicelli flows through the guide plate 13 to the other transfer hopper 16, which can realize continuous production.

[0037] The guide direction can be quickly switched through simple manual operation to adapt to different production needs. This design eliminates the need to stop and change hoppers during production, greatly improving production efficiency and continuity. The design of hooks 12 and guide plates 13 is simple and easy to use, and is convenient for daily maintenance and cleaning. It is suitable for the food processing industry which requires high efficiency and continuous production. It not only improves the continuity and stability of production, but also simplifies the operation process and reduces the complexity of manual intervention.

[0038] Preferably, water pipes 15 are provided on both sides of the discharge chute 8, and water pipes 15 are provided with water supplement valves 14 at the end for injecting cold pure water into the transfer hopper 16.

[0039] Opening the water supplement valve 14 can inject cold pure water into the transfer hopper 16, and the konjac vermicelli falling from the diversion groove 11 can be buffered and cooled and shaped in the water.

[0040] The rapid injection of cold water can effectively reduce the temperature of the konjac vermicelli, ensure its rapid cooling and shaping, and improve the product quality. The cold water provides good buffering effect, reducing the physical damage that the konjac vermicelli may suffer during falling. The design of the water supplement valve 14 allows the operator to accurately control the amount of cold water injected according to actual needs, adapting to different production conditions.

[0041] The above-mentioned embodiments are only preferred technical solutions of the present application, and should not be regarded as limiting the present application, and the protection scope of the present application should be the technical solutions recited in the claims, including the equivalent replacement solutions of the technical features recited in the claims as the protection scope. That is, the equivalent replacement improvements within the scope are also within the protection scope of the present application.

Claims

1. A cooling and shaping device for the production of konjac flour, characterized by: Including the liquid collecting tank (3) at the outlet of the discharge pipe (2) of the cooking tank (1), the liquid collecting tank (3) is provided with a conveying mechanism (5), the conveying belt in the conveying mechanism (5) is provided with a sieve hole for filtering hot water; The conveying mechanism (5) is provided with a discharge chute (8) and a liquid collecting chute (7) below the end, the liquid collecting chute (7) is communicated with the liquid collecting tank (3), and the discharge chute (8) is communicated with the transfer hopper (16); The end of the discharge chute (8) is divided into two diversion grooves (11), the diversion grooves (11) are respectively communicated with two transfer hoppers (16), and the diversion grooves (11) and the discharge chute (8) are provided with a guide plate (13), and the flow direction of the material flow can be changed by changing the guide plate (13); The conveying mechanism (5) and the discharge chute (8) are provided with a cooling cover (9) outside, and the air inlet (10) at the top of the cooling cover (9) is communicated with a blower.

2. The cooling and shaping device for producing konjak flour according to claim 1, characterized in that: The discharge pipe (2) is L-shaped, and the outlet of the discharge pipe (2) and the conveying mechanism (5) are arranged in a horizontal manner, so that the konjak vermicelli in the discharge pipe (2) moves with the water flow and falls on the conveying mechanism (5) stably.

3. The cooling and shaping device for producing konjak flour according to claim 1, characterized in that: The liquid collecting tank (3) is provided with a liquid storage tank (4) communicated therewith below, and the liquid storage tank (4) is communicated with the front end of the cooking tank (1) through a pump and a pipeline, so that the hot water is circulated for cooking.

4. The cooling and shaping device for producing konjak flour according to claim 1, characterized in that: The liquid collecting chute (7) and the discharge chute (8) are provided with a support frame (6) therebetween, the support frame (6) is fixed to the tail of the liquid collecting tank (3), and the liquid collecting chute (7) and the discharge chute (8) form a triangular support structure with the support frame (6).

5. The cooling and shaping device for producing konjak flour according to claim 1, characterized in that: The hooks (12) are fixed on the inner walls of the two sides of the discharge chute (8), one end of the guide plate (13) is clamped on the hooks (12), and the other end abuts against the inner wall of the intersection of the two diversion grooves (11).

6. The cooling and shaping device for producing konjak flour according to claim 1, characterized in that: The water pipes (15) are provided on the two sides of the discharge chute (8), the water pipes (15) are provided with water supplement valves (14) at the ends, and the cold pure water is injected into the transfer hoppers (16).

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