Automatic sterilization device for chili sauce production

Abstract

The utility model relates to the technical field of chilli sauce production equipment, and discloses an automatic sterilization device for chilli sauce production, which comprises a pasteurization machine, the surfaces of the two side walls of the pasteurization machine are respectively and fixedly connected with a feeding table and a discharging table, and the top surface of the discharging table is provided with an ultraviolet sterilization assembly. The ultraviolet sterilization assembly comprises a first guide plate which is relatively and fixedly connected to the surface of the top of the discharging table, second guide plates are uniformly and fixedly connected to the surface of the top of the discharging table, and ultraviolet sterilization lamps are fixedly connected to the opposite surfaces of the first guide plate and the surfaces of the two sides of the second guide plates; connecting grooves are evenly formed in the surface of the discharging table, and rotating shafts are evenly arranged in the discharging table. According to the utility model, the pasteurization machine and the ultraviolet sterilization assembly are matched for use, so that the dual sterilization effect is realized, and the sterilization uniformity is ensured.

Description

Technical Field

[0001] This utility model relates to the technical field of chili sauce production equipment, and in particular to an automated sterilization device for chili sauce production. Background Technology

[0002] Chili sauce is a high-moisture, high-nutrient food that is prone to the growth of bacteria, mold, and other microorganisms. These microorganisms can not only cause chili sauce to spoil and become moldy, but may also produce harmful substances that pose a threat to human health. Sterilization treatment can effectively kill these microorganisms and ensure food safety. Therefore, automated sterilization equipment for chili sauce production is required in the production process.

[0003] Existing chili sauce sterilization processes often employ only a single sterilization method, such as pasteurization or ultraviolet sterilization. This may result in incomplete sterilization or low sterilization efficiency. While pasteurization can effectively kill most bacteria, it may not be effective against some stubborn bacteria on the surface of the can. Ultraviolet sterilization alone may result in sterilization blind spots due to uneven irradiation. Utility Model Content

[0004] To address the shortcomings of existing technologies, this utility model provides an automated sterilization device for chili sauce production, which has the advantage of uniform sterilization and solves the problem that existing chili sauce sterilization processes often use only a single sterilization method, resulting in uneven sterilization.

[0005] This utility model provides the following technical solution: an automated sterilization device for chili sauce production, comprising a pasteurizer, wherein a feeding platform and a discharging platform are fixedly connected to the two side walls of the pasteurizer respectively, an ultraviolet sterilization component is provided on the top surface of the discharging platform, the ultraviolet sterilization component includes a first guide plate fixedly connected to the top surface of the discharging platform, a second guide plate is uniformly fixedly connected to the top surface of the discharging platform, ultraviolet sterilization lamps are fixedly connected to the opposite surface of the first guide plate and the two side surfaces of the second guide plate, connecting grooves are uniformly opened on the surface of the discharging platform, rotating shafts are uniformly arranged inside the discharging platform, anti-slip discs are fixedly connected to the top surface of the rotating shafts, a first gear is fixedly connected to the bottom surface of the rotating shafts, a drive motor is fixedly connected to the bottom surface of the discharging platform, a second gear is fixedly connected to the output shaft surface of the drive motor, and a drying component is provided on the top surface of the discharging platform.

[0006] Preferably, the two ultraviolet germicidal lamps form a discharge channel, and the rotating shafts are rotatably connected inside the connecting groove.

[0007] Preferably, the anti-slip discs are all rotatably connected inside the connecting groove, and the anti-slip discs are flush with the top surface of the unloading platform.

[0008] Preferably, the connecting grooves are all disposed between the two ultraviolet germicidal lamps, the first gears are all meshed with each other, and the second gear meshes with one of the first gears.

[0009] Preferably, the air-drying assembly includes a U-shaped tube fixedly connected to the top surface of the unloading platform, a fan fixedly connected to the top of the U-shaped tube, air outlet nozzles uniformly fixedly connected to the bottom surface of the U-shaped tube, and drain outlets uniformly opened through the surface of the unloading platform.

[0010] Preferably, the U-shaped tube is positioned directly above the drain outlet, and the drain outlet is positioned between the first guide plate and the second guide plate.

[0011] Compared with the prior art, the present invention has the following beneficial effects:

[0012] 1. By using pasteurizer and ultraviolet sterilization components together, a dual sterilization effect is achieved. The canned chili sauce undergoes initial sterilization in the pasteurizer through heated sterilization liquid, effectively killing most bacteria. The anti-slip plate makes the canned chili sauce rotate between ultraviolet sterilization lamps, further killing residual bacteria, ensuring uniform sterilization and improving the sterilization effect.

[0013] 2. By using the UV sterilization component and the air-drying component together, the outer surface of the can is air-dried and cooled while sterilizing the canned chili sauce. At the same time, the design of the drain outlet allows the water generated during the air-drying process to be discharged in time, avoiding the impact of residual water on product quality. This automated air-drying method not only improves production efficiency, but also ensures the dryness and hygiene of the canned chili sauce, thus improving product quality. Attached Figure Description

[0014] Figure 1 This is a front view of the structure of this utility model;

[0015] Figure 2 This is a schematic diagram of the drain outlet in the structure of this utility model;

[0016] Figure 3 This is a schematic diagram of the ultraviolet sterilization component in the structure of this utility model.

[0017] In the diagram: 1. Pasteurizer; 2. Feeding platform; 3. Discharging platform; 4. Ultraviolet sterilization assembly; 41. First guide plate; 42. Second guide plate; 43. Ultraviolet sterilization lamp; 44. Connecting groove; 45. Rotating shaft; 46. Anti-slip disc; 47. First gear; 48. Drive motor; 49. Second gear; 400. Air drying assembly; 401. U-shaped tube; 402. Fan; 403. Air outlet nozzle; 404. Drain. Detailed Implementation

[0018] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0019] Please see Figure 1 - Figure 3This utility model provides an embodiment of an automated sterilization device for chili sauce production, comprising a pasteurizer 1. A loading platform 2 and a unloading platform 3 are fixedly connected to the side walls of the pasteurizer 1. An ultraviolet sterilization component 4 is provided on the top surface of the unloading platform 3. The ultraviolet sterilization component 4 includes a first guide plate 41 fixedly connected to the top surface of the unloading platform 3, and a second guide plate 42 uniformly fixedly connected to the top surface of the unloading platform 3. Ultraviolet sterilization lamps 43 are fixedly connected to the opposite surface of the first guide plate 41 and both sides of the second guide plate 42. Connecting grooves 44 are uniformly formed on the surface of the unloading platform 3. Rotating shafts 45 are uniformly arranged inside the unloading platform 3, and anti-slip discs are fixedly connected to the top surface of each rotating shaft 45. 46. ​​The bottom surface of the rotating shaft 45 is fixedly connected to the first gear 47. The bottom surface of the unloading platform 3 is fixedly connected to the drive motor 48. The output shaft surface of the drive motor 48 is fixedly connected to the second gear 49. The top surface of the unloading platform 3 is provided with a drying component 400. The discharge channel is formed between the two ultraviolet germicidal lamps 43. The rotating shaft 45 is rotatably connected inside the connecting groove 44. The anti-slip disc 46 is rotatably connected inside the connecting groove 44. The anti-slip disc 46 is flush with the top surface of the unloading platform 3. The connecting groove 44 is set between the two ultraviolet germicidal lamps 43. The first gears 47 are all meshed with each other. The second gear 49 is meshed with one of the first gears 47. The pasteurizer 1 consists of a carrying box, a temperature control component, and a conveying component. The container holds the sterilizing solution, and the conveying assembly sequentially carries the canned chili sauce into the container. A temperature control component heats the sterilizing solution inside the container, sterilizing the canned chili sauce during transport. The temperature control component maintains the temperature of the sterilizing solution within the container to the range required for pasteurization. The canned chili sauce slowly passes through the sterilizing solution within the container as the conveying assembly moves. The high temperature of the sterilizing solution provides initial sterilization. Pasteurization is a gentle yet effective sterilization method that kills most bacteria while preserving the flavor and nutrients of the food. After sterilization, the canned chili sauce continues to be conveyed by the conveying assembly to one end of the unloading platform 3, where one end of the unloading platform 3 is flush with the conveying assembly. To ensure the canned chili sauce can smoothly enter the feeding platform 3, the cans move forward sequentially on the feeding platform 3 due to the pressure from subsequent cans. The front row of canned chili sauce cans gradually moves to the area of ​​the ultraviolet sterilization component 4. The canned chili sauce cans pass between the first guide plate 41 and the second guide plate 42, and are simultaneously irradiated by the ultraviolet sterilization lamps 43 on both sides for secondary sterilization. The ultraviolet rays emitted by the ultraviolet sterilization lamps 43 can destroy the DNA structure of bacteria, thereby achieving the purpose of sterilization. When the canned chili sauce cans move above the anti-slip disc 46, the drive motor 48 starts. The drive motor 48 drives the rotating shaft 45 and the anti-slip disc 46 to rotate within the connecting groove 44 through the meshing of the second gear 49 and the first gear 47.The rotation of the anti-slip disc 46 causes the canned chili sauce above it to rotate between two ultraviolet germicidal lamps 43, achieving a uniform secondary sterilization effect.

[0020] Please see Figure 1 - Figure 3 The air-drying assembly 400 includes a U-shaped tube 401 fixedly connected to the top surface of the feeding platform 3. A fan 402 is fixedly connected to the top of the U-shaped tube 401, and air outlet nozzles 403 are uniformly fixedly connected to the bottom surface of the U-shaped tube 401. Drainage outlets 404 are uniformly opened through the surface of the feeding platform 3. The U-shaped tube 401 is positioned directly above the drainage outlets 404, which are located between the first guide plate 41 and the second guide plate 42. The canned chili sauce continues to move forward due to the sequential compression of the can, entering the air-drying assembly 400. In the area of ​​the dry component 400, the fan 402 draws air into the U-shaped pipe 401 and then sprays it downward through the air outlet nozzle 403. The sprayed air dries and cools the outer surface of the canned chili sauce, removing residual moisture from the surface of the can and cooling the can. The surface of the unloading platform 3 is evenly provided with drain outlets 404, which are located between the first guide plate 41 and the second guide plate 42. The water generated during the drying process is discharged through the drain outlets 404, keeping the unloading platform 3 clean and dry.

[0021] Working principle: During use, canned chili sauce is sequentially fed into the carrier box of pasteurizer 1 via the conveying assembly. Under the control of the temperature control assembly, the sterilization liquid in the carrier box is heated to pasteurize the canned chili sauce being conveyed. After sterilization, the canned chili sauce continues to be conveyed by the conveying assembly to a position flush with one end of the unloading platform 3. Due to the sequential compression of the cans, the front row of canned chili sauce cans moves to the area of ​​the ultraviolet sterilization assembly 4, where they undergo secondary sterilization by the ultraviolet sterilization lamp 43 between the first guide plate 41 and the second guide plate 42. When the canned chili sauce cans move above the anti-slip plate 46 due to the sequential compression of the cans, the drive motor 48 activates the second... Gear 49 meshes with first gear 47, driving rotating shaft 45 and anti-slip disc 46 to rotate within connecting groove 44. This causes the canned chili sauce container above anti-slip disc 46 to rotate between two ultraviolet germicidal lamps 43, achieving uniform secondary sterilization. Subsequently, the canned chili sauce is squeezed into the drying component 400 area by the container. Fan 402 draws air into U-shaped pipe 401 and sprays it downwards through air nozzle 403 to dry and cool the outer surface of the container. During the drying process, moisture is discharged through drain 404. Finally, the canned chili sauce, having completed the sterilization and drying process, is neatly discharged from the other end of the unloading platform 3.

Claims

1. An automatic sterilization device for chili sauce production, comprising a pasteurizer (1), characterized in that: The pasteurizer (1) has a loading platform (2) and a unloading platform (3) fixedly connected to the two side walls respectively, and the top surface of the unloading platform (3) is provided with an ultraviolet sterilization component (4). The ultraviolet sterilization component (4) includes a first guide plate (41) fixedly connected to the top surface of the unloading platform (3), a second guide plate (42) uniformly fixedly connected to the top surface of the unloading platform (3), ultraviolet sterilization lamps (43) fixedly connected to the opposite surface of the first guide plate (41) and the two side surfaces of the second guide plate (42), a connecting groove (44) uniformly opened on the surface of the unloading platform (3), a rotating shaft (45) uniformly arranged inside the unloading platform (3), an anti-slip disc (46) fixedly connected to the top surface of the rotating shaft (45), a first gear (47) fixedly connected to the bottom surface of the rotating shaft (45), a drive motor (48) fixedly connected to the bottom surface of the unloading platform (3), a second gear (49) fixedly connected to the output shaft surface of the drive motor (48), and a drying component (400) provided on the top surface of the unloading platform (3).

2. The automatic sterilization device for chili sauce production according to claim 1, characterized in that: The air-drying assembly (400) includes a U-shaped tube (401) fixedly connected to the top surface of the unloading platform (3). A fan (402) is fixedly connected to the top of the U-shaped tube (401). An air outlet nozzle (403) is uniformly fixedly connected to the bottom surface of the U-shaped tube (401). A drain outlet (404) is uniformly opened through the surface of the unloading platform (3).

3. The automatic sterilization device for chili sauce production according to claim 2, characterized in that: The U-shaped tube (401) is positioned directly above the drain outlet (404), which is located between the first guide plate (41) and the second guide plate (42).

4. The automatic sterilization device for chili sauce production according to claim 1, characterized in that: The two ultraviolet germicidal lamps (43) form a discharge channel, and the rotating shafts (45) are rotatably connected inside the connecting groove (44).

5. The automatic sterilization device for chili sauce production according to claim 1, characterized in that: The anti-slip discs (46) are all rotatably connected inside the connecting groove (44), and the anti-slip discs (46) are flush with the top surface of the unloading platform (3).

6. The automatic sterilization device for chili sauce production according to claim 1, characterized in that: The connecting grooves (44) are all disposed between the two ultraviolet germicidal lamps (43), the first gears (47) mesh with each other, and the second gear (49) meshes with one of the first gears (47).

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