Constant-temperature stirring salad dressing efficient emulsifying device

Abstract

The utility model relates to the technical field of salad dressing processing, and discloses an efficient salad dressing emulsifying device with a constant-temperature stirring function, which aims to overcome the defects of single stirring mode, insufficient adaptability to materials and difficulty in achieving an efficient and uniform stirring effect in the prior art. According to the utility model, through the multi-shaft cooperation of'center shaft-side shaft-bottom shaft ', an ordered flow field of'inner ascending and outer descending and bottom material guiding' is constructed, so that salad sauce is prevented from being deposited at the bottom of a tank and adhered to the wall of the tank, the material circulation mixing is enhanced, and the emulsification uniformity is improved; in protection, an annular plate and a disc partition plate seal and partition to prevent materials from sputtering a gear ring, a pinion and a connecting spherical shell protect a bevel gear to ensure smooth transmission; a temperature sensor is embedded in the central shaft, a conductive slip ring is combined to stably transmit a signal, and a spiral pipe and jacket heat-conducting oil are matched, so that rapid temperature rise and temperature difference reduction are realized, heating parameters are convenient to regulate and control to prevent overheating of materials, and the emulsification rate and quality of salad dressing are remarkably improved.

Description

Technical Field

[0001] This utility model relates to the field of salad dressing processing technology, and in particular to a high-efficiency emulsification device for salad dressing with constant temperature stirring. Background Technology

[0002] Chinese Patent Publication No. CN217614302U discloses a salad dressing emulsifying device, including a mixing tank, a lifting device, and a lid for covering the mixing tank. The lifting device is connected to the lid and drives the lid to rise and fall. A rotating drum is installed on the top of the lid. Spiral blades convey the material from the bottom wall of the mixing tank upwards and expel the material from the upper extrusion port to avoid sedimentation at the bottom. A scraper scrapes off the material adhering to the inner wall of the mixing tank, improving the homogenization and emulsification effect.

[0003] Regarding the above-mentioned and existing related technologies, the inventors believe that the following defects often exist: Although the device adopts a design of central rotating shaft with spiral blades and side stirring shaft with side stirring blades, the stirring mode is relatively simple. The side stirring shaft only achieves rotation and circumference through the transmission with the rotating drum. When the material has poor flowability, it is difficult to penetrate into the material, resulting in uneven stirring of materials in different areas of the tank. At the same time, although the spiral blade can transport the material at the bottom of the tank upward, the extrusion outlet position is fixed, the material discharge path is limited, the bottom sediment is difficult to completely eliminate, and the material tends to accumulate near the extrusion outlet during the conveying process, affecting the stirring efficiency. Utility Model Content

[0004] The technical problem to be solved by this utility model is that the existing technology has the disadvantages of single stirring mode, insufficient adaptability to materials, and difficulty in achieving efficient and uniform stirring effect. To this end, we propose a high-efficiency emulsification device for salad dressing with constant temperature stirring.

[0005] To achieve the above objectives, this application adopts the following technical solution: a high-efficiency emulsification device for salad dressing with constant temperature stirring, comprising an emulsification tank, a jacket fixed to the outside of the emulsification tank, a heating spiral tube fixed between the emulsification tank and the jacket, a feed pipe penetrating one side of the emulsification tank, a discharge valve pipe penetrating the center of the bottom end of the emulsification tank, a servo motor installed at the center of the top end of the emulsification tank, a central shaft connected to the bottom end of the servo motor, the bottom end of the central shaft extending into the interior of the emulsification tank, an auxiliary stirring mechanism provided on one side of the central shaft, the auxiliary stirring mechanism including a connecting frame fixed to the upper part of the central shaft, a side shaft penetrating longitudinally at the outer end of the connecting frame, a small gear fixed at the top end of the side shaft, a gear ring fixed to the inner wall of the emulsification tank, the inner side of the gear ring meshing with the small gear, a hook-shaped column fixed to the bottom end of the central shaft, a bottom shaft rotatably connected to one end of the hook-shaped column, a rotating component connected to one end of the bottom shaft and the bottom end of the side shaft, spiral blades installed on the central shaft, the bottom shaft and the side shaft, and a temperature sensor embedded in the middle of the central shaft.

[0006] Preferably, the diameters of the spiral blades decrease sequentially on the central shaft, side shaft, and bottom shaft; the side shaft and connecting frame are rotatably connected; and the bending angle of the hook-shaped column is adapted to the slope angle of the bottom of the emulsifying tank.

[0007] Preferably, the rotating assembly includes a connecting shaft fixed to the bottom end of a side shaft, a connecting spherical shell rotatably connected to the outside of the connecting shaft, one end of the bottom shaft penetrating into the interior of the connecting spherical shell, the bottom shaft and the connecting spherical shell being rotatably connected, a bevel gear A being sleeved on the outside of the connecting shaft, a bevel gear B being connected to one end of the bottom shaft, and one side of the bevel gear B meshing with the outer side of the bevel gear A.

[0008] Preferably, the central shaft has an internal cavity, the temperature sensor is located in the cavity, the probe end of the temperature sensor is flush with the outer surface of the central shaft, and the wire end of the temperature sensor is connected to the external control system through a conductive slip ring installed on the upper part of the central shaft.

[0009] Preferably, an annular plate is fixed to the upper part of the inner wall of the emulsifying tank, and an annular groove is opened on the inner side of the annular plate. A disc partition is rotatably connected inside the annular groove. The central shaft and the side shaft both pass through the disc partition and are rotatably connected to the disc partition. A connecting plate is fixedly connected to one side of the top of the disc partition and the bottom of the connecting frame. An inspection window is provided at the top of the emulsifying tank above the disc partition.

[0010] Preferably, the heating spiral tube has a flat cross-section, the inner side of the heating spiral tube is attached to the outer wall of the emulsification tank, and three heating spiral tubes are provided. The top ends of the three heating spiral tubes extend to the outside of the jacket and are connected to the inlet main pipe together, and the bottom ends of the three heating spiral tubes extend to the outside of the jacket and are connected to the outlet main pipe together.

[0011] Preferably, an automatic venting valve pipe is connected to the top of one side of the jacket, a refueling valve pipe is connected to the upper middle part of the jacket below the automatic venting valve pipe, a level gauge is installed on one side of the jacket, a drain valve pipe is connected to the bottom of one side of the emulsion tank, and a gap is left between the inner wall of the jacket and the outer side of the heating spiral tube.

[0012] The technical effects and advantages of this utility model are as follows:

[0013] In this invention, a multi-axis system consisting of a central axis, side axis, and bottom axis, combined with precise matching of the spiral blade rotation direction and axis rotation, constructs an orderly flow field of "inner rise and outer fall + bottom material guidance." This not only prevents salad dressing from depositing at the bottom of the tank but also reduces its adhesion to the tank wall. Simultaneously, it enhances material circulation and mixing, improving emulsification uniformity. In terms of protective structure, the annular plate and disc partition form a sealed barrier, effectively preventing material splashing onto transmission components such as the gear ring and pinion. Combined with the protection of the bevel gear by the connecting spherical shell, it ensures smooth transmission. A temperature sensor embedded in the central axis can capture the temperature of the core area inside the tank in real time. Combined with a conductive slip ring, it achieves stable dynamic signal transmission. The spiral tube and the heat-conducting oil in the jacket enable rapid heating and reduce temperature differences, facilitating timely adjustment of heating parameters and preventing overheating and deterioration of the material. The overall device balances efficient emulsification, precise temperature control, and stable operation, significantly improving the rate and quality of salad dressing emulsification. Attached Figure Description

[0014] The disclosure of this utility model is illustrated with reference to the accompanying drawings. It should be understood that the drawings are for illustrative purposes only and are not intended to limit the scope of protection of this utility model. In the drawings, the same reference numerals are used to refer to the same parts:

[0015] Figure 1 This is a three-dimensional structural diagram of the present invention;

[0016] Figure 2 This is a three-dimensional cross-sectional view of the jacket structure of this utility model;

[0017] Figure 3 This is a three-dimensional cross-sectional structural diagram of the emulsification tank of this utility model;

[0018] Figure 4 This is a three-dimensional structural diagram of the base shaft of this utility model;

[0019] Figure 5 For the present utility model Figure 4 Schematic diagram of the structure at point A in the middle.

[0020] Legend: 1. Emulsifying tank; 2. Jacket; 21. Drain valve pipe; 22. Level gauge; 23. Oil filling valve pipe; 24. Automatic vent valve pipe; 3. Feed pipe; 4. Discharge valve pipe; 5. Heating spiral tube; 51. Inlet main pipe; 52. Outlet main pipe; 6. Servo motor; 7. Central shaft; 8. Agitator mechanism; 81. Connecting frame; 82. Side shaft; 83. Gear ring; 84. Pinion; 85. Bottom shaft; 86. Hook-shaped column; 87. Rotating assembly; 871. Connecting shaft; 872. Connecting spherical shell; 873. Bevel gear A; 874. Bevel gear B; 9. Temperature sensor; 10. Spiral blade; 11. Annular plate; 12. Disc partition; 13. Connecting plate. Detailed Implementation

[0021] It is readily understood that, based on the technical solution of this utility model, those skilled in the art can propose various interchangeable structural methods and implementations without altering the essential spirit of this utility model. Therefore, the following detailed embodiments and accompanying drawings are merely illustrative descriptions of the technical solution of this utility model and should not be considered as the entirety of this utility model or as limitations or restrictions on the technical solution of this utility model.

[0022] Reference Figures 1-5 As shown, this utility model provides a technical solution: a high-efficiency emulsification device for salad dressing with constant temperature stirring, including an emulsification tank 1, a jacket 2 fixed to the outside of the emulsification tank 1, forming a sealed chamber between the jacket 2 and the outer wall of the emulsification tank 1, the two being fixedly connected by welding, and the connection surface being sealed to ensure the airtightness of the chamber and prevent leakage of the heat transfer oil subsequently filled; a heating spiral tube 5 is fixed between the emulsification tank 1 and the jacket 2, the heating spiral tube 5 being arranged spirally around the outer wall of the emulsification tank 1, its inner side wall being tightly fitted to the outer wall of the emulsification tank 1, and its outer side wall being tightly fitted to the outer wall of the emulsification tank 1. A certain gap is maintained on the inner wall of the jacket 2 to accommodate the heat transfer oil. The heating spiral tube 5 is fixed to the outer wall of the emulsifying tank 1 and the inner wall of the jacket 2 by a fixed bracket to prevent the spiral tube from shifting or detaching from the tank wall due to thermal expansion and contraction during heating, thus ensuring stable heat transfer efficiency. A feed pipe 3 runs through one side of the emulsifying tank 1. The feed pipe 3 is inclined at a certain angle to the side wall of the emulsifying tank 1 to facilitate the smooth flow of salad dressing ingredients into the tank and avoid the generation of a large number of impact bubbles during feeding. A discharge valve pipe 4 runs through the center of the bottom end of the emulsifying tank 1. The discharge valve pipe 4 is connected to the bottom end of the emulsifying tank 1. The connection part adopts an arc transition structure to reduce salad dressing residue at the bottom of the tank; a servo motor 6 is installed at the center of the top of the emulsifying tank 1, and the servo motor 6 is fixed to the top of the emulsifying tank 1 through a flange. A sealing gasket is set at the flange connection to prevent the leakage of material vapor inside the tank; a central shaft 7 is connected to the bottom of the servo motor 6, and the central shaft 7 is connected to the output shaft of the servo motor 6 through a coupling to ensure stable power transmission; the bottom of the central shaft 7 extends into the interior of the emulsifying tank 1, and a stirring mechanism 8 is provided on one side of the central shaft 7. The stirring mechanism 8 includes a fixed part in the center. A connecting frame 81 is located on the upper part of the spindle 7. A side shaft 82 extends longitudinally through the outer end of the connecting frame 81. A small gear 84 is fixed at the top of the side shaft 82. A gear ring 83 is fixed on the inner wall of the emulsifying tank 1. The inner side of the gear ring 83 meshes with the small gear 84. A hook-shaped column 86 is fixed at the bottom end of the central shaft 7. One end of the hook-shaped column 86 is rotatably connected to a bottom shaft 85. A rotating assembly 87 is connected to one end of the bottom shaft 85 and the bottom end of the side shaft 82. Spiral blades 10 are installed on the central shaft 7, the bottom shaft 85, and the side shaft 82. A temperature sensor 9 is embedded in the middle of the central shaft 7.

[0023] By utilizing the cooperation of the central shaft 7 and the side shaft 82, the flow direction of the salad dressing raw material in the emulsification tank 1 is achieved by rising inside and falling outside. With the help of the rotating component 87 and the bottom shaft 85, the salad dressing is further guided to the bottom of the central shaft 7 to rise when it falls outside, thereby promoting the multi-directional stirring of the salad dressing inside the emulsification tank 1, enhancing the orderly stirring and flow of the salad dressing at the bottom of the emulsification tank 1, further preventing sedimentation and enhancing the emulsification effect. At the same time, the cooperation of the side shaft 82 and the bottom shaft 85 reduces the adhesion of the salad dressing to the inner wall of the emulsification tank 1. With the help of the jacket 2 and the heating spiral tube 5, the salad dressing can be heated and emulsified, further promoting the emulsification process.

[0024] Reference Figure 3 As shown in this embodiment: the diameter of the spiral blade 10 decreases sequentially on the central shaft 7, the side shaft 82 and the bottom shaft 85, the side shaft 82 and the connecting frame 81 are rotatably connected, and the bending angle of the hook column 86 is adapted to the slope angle of the bottom end of the emulsifying tank 1.

[0025] The bending of the hook-shaped column 86 is used to control the spiral stirring of the bottom shaft 85 to fit the inclination of the inner wall of the bottom of the emulsification tank 1, reducing the adhesion of salad dressing. The different diameters of the spiral blades 10 are designed to adapt to the stirring range of different areas, reducing the load pressure on the side shafts 82 and bottom shafts 85 when stirring in the side direction, and enhancing their service life.

[0026] Reference Figure 4 , Figure 5 As shown, the rotating assembly 87 includes a connecting shaft 871 fixed to the bottom end of a side shaft 82. A connecting spherical shell 872 is rotatably connected to the outside of the connecting shaft 871. One end of a bottom shaft 85 extends into the interior of the connecting spherical shell 872. The bottom shaft 85 and the connecting spherical shell 872 are rotatably connected. A bevel gear A873 is sleeved on the outside of the connecting shaft 871. A bevel gear B874 is connected to one end of the bottom shaft 85. One side of the bevel gear B874 meshes with the outer side of the bevel gear A873.

[0027] The connecting spherical shell 872 is used to form a sealing protection for bevel gears A873 and B874, so as to prevent salad dressing from entering the tooth gap, avoid blockage, and ensure the smooth rotation of side shaft 82 and bottom shaft 85.

[0028] Reference Figure 4 As shown, a cavity is provided inside the central shaft 7, and the temperature sensor 9 is located in the cavity. The detection end of the temperature sensor 9 is flush with the outer surface of the central shaft 7, and the wire end of the temperature sensor 9 is connected to the external control system through a conductive slip ring installed on the upper part of the central shaft 7.

[0029] The temperature sensor 9 is used to monitor the heating temperature inside the emulsifying tank 1 in real time, so as to adjust the temperature in time and prevent overheating. The cavity design of the central shaft 7 allows the temperature sensor 9 to be installed in the center of the emulsifying tank 1, where the temperature deviation is small and it is easy to quickly capture temperature changes.

[0030] Reference Figure 3 As shown, an annular plate 11 is fixed to the upper part of the inner wall of the emulsifying tank 1. An annular groove is opened on the inner side of the annular plate 11. A disc partition 12 is rotatably connected inside the annular groove. The central shaft 7 and the side shaft 82 both pass through the disc partition 12. The central shaft 7 and the side shaft 82 are rotatably connected to the disc partition 12. A connecting plate 13 is fixedly connected to one side of the top of the disc partition 12 and the bottom of the connecting frame 81. An inspection window is provided at the top of the emulsifying tank 1 above the disc partition 12.

[0031] The annular plate 11 and the disc partition 12 are used to facilitate the installation of a sealing partition below the connecting frame 81 and the toothed ring 83 to prevent salad dressing from splashing onto the toothed ring 83 during the mixing process and to prevent blockage. At the same time, the inspection window facilitates the positioning, inspection and maintenance of components such as the toothed ring 83.

[0032] Reference Figure 2 As shown, the heating spiral tube 5 has a flat cross-section. The inner side of the heating spiral tube 5 is attached to the outer wall of the emulsification tank 1. There are three heating spiral tubes 5. The top ends of the three heating spiral tubes 5 extend to the outside of the jacket 2 and are connected to the inlet main pipe 51. The bottom ends of the three heating spiral tubes 5 extend to the outside of the jacket 2 and are connected to the outlet main pipe 52.

[0033] The flat structure of the heating spiral tube 5 is used to increase the contact area with the emulsifying tank 1, thereby improving the heating rate. The cooperation of multiple heating spiral tubes 5 makes the contact distribution between the heating spiral tube 5 and the emulsifying tank 1 more uniform.

[0034] Reference Figure 1 As shown, an automatic vent valve pipe 24 is connected to the top of one side of the jacket 2, and a refueling valve pipe 23 is connected to the upper middle part of the jacket 2 below the automatic vent valve pipe 24. A liquid level gauge 22 is installed on one side of the jacket 2, and a drain valve pipe 21 is connected to the bottom of one side of the emulsion tank 1. A gap is left between the inner wall of the jacket 2 and the outer side of the heating spiral tube 5.

[0035] Heat transfer oil is added to the inside of the jacket 2 using the oil filling valve pipe 23, which facilitates the further even distribution of heat to the jacket 2, thereby reducing the temperature difference between different areas outside the emulsifying tank 1 and further improving the uniform heating inside the emulsifying tank 1. It also facilitates subsequent constant temperature heating. The automatic exhaust valve pipe 24 can promptly remove excess air from the jacket 2 during the heating process to prevent the jacket 2 from bursting. The level gauge 22 is used to easily observe the amount of heat transfer oil added. In the initial state, the filling amount of heat transfer oil in the jacket 2 is 80%-85%, while the drain valve pipe 21 is used for draining during long-term operation.

[0036] Working principle: The salad dressing is introduced into the emulsification tank 1 through the feed pipe 3. High-temperature steam is introduced into the heating spiral tube 5 through the outlet manifold 52. The heating spiral tube 5 is used to rapidly heat up the emulsification tank 1. At the same time, heat transfer oil is introduced into the jacket 2 through the oil filling valve pipe 23. Part of the heat from the heating spiral tube 5 is transferred to the heat transfer oil through the tube wall, which heats up the heat transfer oil. As the density decreases due to the temperature increase, it flows upward along the outer wall of the heating spiral tube 5. As the salad dressing in the emulsification tank 1 releases heat, the heat transfer oil in the jacket 2 forms a convection circulation, which is used to keep the salad dressing inside the emulsification tank 1 at a constant temperature.

[0037] The servo motor 6 is started, causing the central shaft 7 to rotate. The spiral blade 10 on the central shaft 7 drives the salad dressing to spiral upward. At the same time, the central shaft 7 drives the connecting frame 81 to rotate, causing the side shaft 82 to rotate synchronously. Since the gear ring 83 is always meshed with the pinion 84 during this process, the side shaft 82 rotates in the opposite direction. That is, the side shaft 82 rotates around the inner wall of the emulsifying tank 1 and carries the salad dressing downward. At the same time, since the central shaft 7 synchronously drives the hook column 86 to rotate, and there is a speed difference between the central shaft 7 and the side shaft 82, the bevel gear A873 drives the bevel gear B874 to rotate, thereby causing the bottom shaft 85 to rotate and convey the salad dressing at the bottom of the side shaft 82 to the bottom of the central shaft 7. This makes the salad dressing flow and stir smoothly inside the emulsifying tank 1, and the salad dressing close to the inner wall of the emulsifying tank 1 is conveyed and stirred towards the center. This improves the stirring and emulsification effect, enhances the uniformity of stirring and mixing, reduces sedimentation, and promotes uniform heating, thereby improving the emulsification rate and quality.

[0038] The technical scope of this utility model is not limited to the content described above. Those skilled in the art can make various modifications and variations to the above embodiments without departing from the technical concept of this utility model, and all such modifications and variations should fall within the protection scope of this utility model.

Claims

1. A constant temperature stirring mayonnaise high efficiency emulsification device, characterized in that, The device includes an emulsifying tank with a jacket fixed to its exterior. A heating spiral tube is fixed between the emulsifying tank and the jacket. A feed pipe passes through one side of the emulsifying tank. A discharge valve pipe passes through the center of the bottom of the emulsifying tank. A servo motor is installed at the center of the top of the emulsifying tank. A central shaft is connected to the bottom of the servo motor. The bottom of the central shaft extends into the interior of the emulsifying tank. An auxiliary stirring mechanism is provided on one side of the central shaft. The auxiliary stirring mechanism includes a connecting frame fixed to the upper part of the central shaft. A side shaft passes longitudinally through the outer end of the connecting frame. A small gear is fixed to the top of the side shaft. A gear ring is fixed to the inner wall of the emulsifying tank. The inner side of the gear ring meshes with the small gear. A hook-shaped column is fixed to the bottom of the central shaft. A bottom shaft is rotatably connected to one end of the hook-shaped column. A rotating assembly is connected to one end of the bottom shaft and the bottom end of the side shaft. Spiral blades are installed on the central shaft, the bottom shaft, and the side shaft. A temperature sensor is embedded in the middle of the central shaft.

2. The constant temperature stirred mayonnaise high efficiency emulsification device according to claim 1, characterized in that: The diameters of the spiral blades decrease sequentially on the central axis, side axis, and bottom axis. The side axis and the connecting frame are rotatably connected. The bending angle of the hook-shaped column is adapted to the slope angle of the bottom end of the emulsification tank.

3. The high-efficiency emulsification device for salad dressing with constant temperature stirring according to claim 2, characterized in that: The rotating assembly includes a connecting shaft fixed to the bottom end of a side shaft, a connecting spherical shell rotatably connected to the outside of the connecting shaft, one end of the bottom shaft penetrating into the interior of the connecting spherical shell, the bottom shaft and the connecting spherical shell being rotatably connected, a bevel gear A being sleeved on the outside of the connecting shaft, a bevel gear B being connected to one end of the bottom shaft, and one side of the bevel gear B meshing with the outer side of the bevel gear A.

4. The high-efficiency emulsification device for salad dressing with constant temperature stirring according to claim 1, characterized in that: The central shaft has an internal cavity, and the temperature sensor is located in the cavity. The probe end of the temperature sensor is flush with the outer surface of the central shaft, and the wire end of the temperature sensor is connected to the external control system through a conductive slip ring installed on the upper part of the central shaft.

5. The high-efficiency emulsification device for salad dressing with constant temperature stirring according to claim 1, characterized in that: An annular plate is fixed to the upper part of the inner wall of the emulsifying tank. An annular groove is formed on the inner side of the annular plate. A disc partition is rotatably connected inside the annular groove. The central shaft and the side shaft both pass through the disc partition and are rotatably connected to the disc partition. A connecting plate is fixedly connected to one side of the top of the disc partition and the bottom of the connecting frame. An inspection window is provided at the top of the emulsifying tank above the disc partition.

6. The high-efficiency emulsification device for salad dressing with constant temperature stirring according to claim 1, characterized in that: The heating spiral tube has a flat cross-section. The inner side of the heating spiral tube is attached to the outer wall of the emulsification tank. There are three heating spiral tubes. The top ends of the three heating spiral tubes extend to the outside of the jacket and are connected to the inlet main pipe. The bottom ends of the three heating spiral tubes extend to the outside of the jacket and are connected to the outlet main pipe.

7. The high-efficiency emulsification device for salad dressing with constant temperature stirring according to claim 6, characterized in that: An automatic vent valve pipe is connected to the top of one side of the jacket, and a refueling valve pipe is connected to the upper middle part of the jacket below the automatic vent valve pipe. A level gauge is installed on one side of the jacket, and a drain valve pipe is connected to the bottom of one side of the emulsifying tank. A gap is left between the inner wall of the jacket and the outer side of the heating spiral tube.

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