Preserved meat moisture detector

Abstract

The utility model discloses a preserved meat moisture detector, and relates to the technical field of preserved meat moisture detection. The preserved meat moisture detector comprises a workbench and a cleaning assembly, the workbench is fixedly connected with a portal frame, the cleaning assembly comprises a sliding structure and a wiping structure, the sliding structure comprises a cross rod, a side plate, a sliding block, a second electric push rod, a motor, a rotating disc and a detector, the top of the sliding block is fixedly connected with the motor, and an output shaft of the motor is fixedly connected with the rotating disc. And the top of the turntable is fixedly connected with a detector. Compared with manual cleaning, delay of manual cleaning is avoided, the equipment can quickly complete cleaning, it is ensured that the production process is not interrupted, the cleaning assembly can save time and labor of manual cleaning, and the labor cost is reduced.

Description

Technical Field

[0001] This utility model relates to the field of cured meat moisture detection technology, and in particular to a cured meat moisture detector. Background Technology

[0002] A moisture analyzer for cured meat is a specialized device used to detect the moisture content of cured meat and other meat products. The probe of the moisture analyzer usually comes into direct contact with the cured meat, so special care must be taken to clean it. During the testing process, the cured meat may leave contaminants such as fat, meat scraps, liquid, or bacteria. In some existing moisture analyzers, the probe needs to be cleaned manually before testing. Manual cleaning usually takes a long time, increasing the labor intensity of workers. To avoid the situation where the slow speed of manual cleaning leads to a decrease in the efficiency of cured meat testing.

[0003] In summary, this application proposes a moisture analyzer for cured meat to solve the aforementioned problems. Utility Model Content

[0004] The purpose of this invention is to provide a moisture detector for cured meat, which solves the problem that some existing moisture detectors require manual cleaning of the probe during testing. Manual cleaning usually takes a long time, increasing the labor intensity of workers. This invention avoids the problem that the slow speed of manual cleaning leads to a decrease in the efficiency of cured meat testing.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a moisture detector for cured meat, comprising a workbench and a cleaning component. A gantry frame is fixedly connected to the workbench. The cleaning component includes a sliding structure and a wiping structure. The sliding structure includes a crossbar, a side plate, a sliding block, an electric push rod, a motor, a turntable, and a detector. The top of the sliding block is fixedly connected to the motor, the output shaft of the motor is fixedly connected to the turntable, and the top of the turntable is fixedly connected to the detector.

[0006] Preferably, an electric push rod is fixedly connected to the top of the gantry frame, and a pressure plate is fixedly connected to the free end of the electric push rod, which facilitates the pressing of the cured meat.

[0007] Preferably, a partition is fixedly connected to the top of the workbench, and a placement plate is fixedly connected inside the partition. This arrangement facilitates the placement of cured meat, and the three sides of the partition can protect the cured meat by compressing it.

[0008] Preferably, a side plate is fixedly connected to the top of the workbench, and a crossbar is fixedly connected to one side of the side plate. A sliding block is slidably installed on the crossbar. An electric push rod II is fixedly connected to the bottom of the workbench, and the free end of the electric push rod II is fixedly connected to the sliding block. Through the coordinated use of the side plate, sliding block, electric push rod II, motor, turntable, detector, mounting bracket, placement box, cleaning cloth, and crossbar, the detector can be wiped. The surface of the equipment is easy to clean, which can effectively avoid the accumulation of residues and ensure that operators will not bring contamination into the food production process. Compared with manual cleaning, it avoids the delay of manual cleaning, and the equipment can quickly complete the cleaning, ensuring that the production process is not interrupted. Moreover, the cleaning components can save the time and labor of manual cleaning and reduce labor costs.

[0009] Preferably, the workbench is provided with a slide groove, and the sliding block is slidably installed on the slide groove, which facilitates the movement of the sliding block.

[0010] Preferably, the wiping structure includes a mounting frame, a placement box, and a cleaning cloth. The mounting frame is fixedly connected to the top of the workbench, and the placement box is fixedly connected to the top of the mounting frame. The cleaning cloth is inserted and installed inside the placement box. After a certain period of use, the cleaning cloth can be manually replaced.

[0011] Compared with the prior art, the beneficial effects of this utility model are as follows: This cured meat moisture detector, through the combined use of side plates, sliding blocks, electric push rods, motors, turntables, detectors, mounting frames, placement boxes, cleaning cloths, and crossbars, can wipe the detector, making the equipment surface easy to clean and effectively preventing the accumulation of residues. This ensures that operators will not bring contamination into the food production process during use. Compared with manual cleaning, it avoids the delays caused by manual cleaning, and the equipment can quickly complete the cleaning process, ensuring that the production process is not interrupted. Moreover, the cleaning components can save time and labor for manual cleaning, reducing labor costs. Attached Figure Description

[0012] The present invention will be further described below with reference to the accompanying drawings and embodiments:

[0013] Figure 1 The three-dimensional representation of this utility model Figure 1 ;

[0014] Figure 2 The three-dimensional representation of this utility model Figure 2 ;

[0015] Figure 3 The three-dimensional representation of this utility model Figure 3 .

[0016] Attached reference numerals: 1. Workbench; 2. Gantry frame; 3. Electric push rod one; 4. Pressure plate; 5. Enclosure panel; 6. Placement plate; 7. Slide groove; 8. Side panel; 9. Sliding block; 10. Electric push rod two; 11. Motor; 12. Turntable; 13. Detector; 14. Mounting bracket; 15. Placement box; 16. Cleaning cloth; 17. Crossbar. Detailed Implementation

[0017] In the description of this utility model, it should be understood that the directional descriptions, such as up, down, front, back, left, right, etc., indicate the directional or positional relationship based on the directional or positional relationship shown in the accompanying drawings. They 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. Therefore, they should not be construed as limitations on this utility model.

[0018] Please see Figure 1-3This utility model provides a technical solution: a moisture detector for cured meat, including a workbench 1 and a cleaning component. A gantry frame 2 is fixedly connected to the workbench 1, and an electric push rod 3 is fixedly connected to the top of the gantry frame 2. A pressure plate 4 is fixedly connected to the free end of the electric push rod 3, which is designed to facilitate the pressing of the cured meat. A surrounding plate 5 is fixedly connected to the top of the workbench 1, and a placement plate 6 is fixedly connected inside the surrounding plate 5, which is designed to facilitate the placement of the cured meat, and the three sides of the surrounding plate 5 can protect the cured meat from being pressed. The cleaning component includes a sliding structure and a wiping structure. The sliding structure includes a crossbar 17, a side plate 8, a sliding block 9, an electric push rod 10, a motor 11, a turntable 12, and a detector 13. A motor 11 is fixedly connected to the top of the sliding block 9. A turntable 12 is fixedly connected to the output shaft of the motor 11. A detector 13 is fixedly connected to the top of the turntable 12. A side plate 8 is fixedly connected to the top of the workbench 1. A crossbar 17 is fixedly connected to one side of the side plate 8. The sliding block 9 is slidably mounted on the crossbar 17. An electric push rod 10 is fixedly connected to the bottom of the workbench 1. The free end of the electric push rod 10 is fixedly connected to the sliding block 9. In use, the cured meat is placed on the placement plate 6. Then, the electric push rod 13 is started. The free end of the electric push rod 13 drives the pressure plate 4 to move downward. The pressure plate 4 fixes and squeezes the cured meat. Then, the electric push rod 10 is started. The free end of the electric push rod 10 drives the pressure plate 4 to move downward. The sliding block 9 moves and slides on the crossbar 17, causing the sliding block 9 to drive the detector 13 to detect the moisture content of the cured meat. After the cured meat is detected, the control motor 11 starts, and the output shaft of the motor 11 drives the turntable 12 to rotate. The turntable 12 drives the detector 13 to rotate. When the detector 13 rotates to one side, the control electric push rod 10 resets. The free end of the electric push rod 10 drives the detector 13 to move into the placement box 15 and clean it with the cleaning cloth 16. Through the coordinated use of the side plate 8, sliding block 9, electric push rod 10, motor 11, turntable 12, detector 13, mounting bracket 14, placement box 15, cleaning cloth 16, and crossbar 17, the detector 13 can be cleaned. 3. Wiping is performed to facilitate cleaning of the equipment surface, effectively preventing the accumulation of residues and ensuring that operators do not introduce contamination into the food production process. Compared with manual cleaning, it avoids the delays caused by manual cleaning, and the equipment can quickly complete the cleaning process, ensuring that the production process is not interrupted. Moreover, the cleaning components can save time and labor for manual cleaning, reducing labor costs. The wiping structure includes a mounting frame 14, a placement box 15, and a cleaning cloth 16. The mounting frame 14 is fixedly connected to the top of the workbench 1, and the placement box 15 is fixedly connected to the top of the mounting frame 14. The cleaning cloth 16 is inserted and installed inside the placement box 15. After a certain period of use, the cleaning cloth 16 can be manually replaced.

[0019] Furthermore, a slide groove 7 is provided on the workbench 1, and a sliding block 9 is slidably installed on the slide groove 7. This arrangement facilitates the movement of the sliding block 9.

[0020] Working principle: When in use, place the cured meat on the placement plate 6, then start the electric push rod 3. The free end of the electric push rod 3 drives the pressure plate 4 to move downward, and the pressure plate 4 fixes and squeezes the cured meat. Then start the electric push rod 10. The free end of the electric push rod 10 drives the sliding block 9 to move. The sliding block 9 slides on the crossbar 17, so that the sliding block 9 drives the detector 13 to detect the moisture of the cured meat. After the cured meat is detected, start the motor 11. The output shaft of the motor 11 drives the turntable 12 to rotate. The turntable 12 drives the detector 13 to rotate. When the detector 13 rotates to one side, the electric push rod 10 is reset. The free end of the electric push rod 10 drives the detector 13 to move into the placement box 15 and is cleaned by the cleaning cloth 16.

[0021] The embodiments of the present utility model have been described in detail above with reference to the accompanying drawings. However, the present utility model is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present utility model.

Claims

1. A moisture analyzer for cured meat, characterized in that, include: Workbench (1), with gantry frame (2) fixedly connected to the workbench (1); The cleaning assembly includes a sliding structure and a wiping structure. The sliding structure includes a crossbar (17), a side plate (8), a sliding block (9), an electric push rod (10), a motor (11), a turntable (12), and a detector (13). The top of the sliding block (9) is fixedly connected to the motor (11), the output shaft of the motor (11) is fixedly connected to the turntable (12), and the top of the turntable (12) is fixedly connected to the detector (13).

2. The bacon moisture detector according to claim 1, characterized in that: The top of the gantry frame (2) is fixedly connected to an electric push rod (3), and the free end of the electric push rod (3) is fixedly connected to a pressure plate (4).

3. The bacon moisture detector according to claim 2, wherein: The top of the workbench (1) is fixedly connected to a partition plate (5), and a placement plate (6) is fixedly connected inside the partition plate (5).

4. The cured meat moisture detector according to claim 3, characterized in that: The top of the workbench (1) is fixedly connected to a side plate (8), and a crossbar (17) is fixedly connected to one side of the side plate (8). A sliding block (9) is slidably installed on the crossbar (17). The bottom of the workbench (1) is fixedly connected to an electric push rod (10), and the free end of the electric push rod (10) is fixedly connected to the sliding block (9).

5. The bacon moisture detector of claim 4, wherein: The workbench (1) is provided with a slide groove (7), and the sliding block (9) is slidably installed on the slide groove (7).

6. The cured meat moisture detector according to claim 5, characterized in that: The wiping structure includes a mounting frame (14), a placement box (15), and a cleaning cloth (16). The mounting frame (14) is fixedly connected to the top of the workbench (1), and the placement box (15) is fixedly connected to the top of the mounting frame (14). The cleaning cloth (16) is inserted and installed inside the placement box (15).

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