Automatic continuous boiling equipment for livestock and poultry bone and meat sauce

Abstract

The utility model relates to the technical field of livestock and poultry bone and meat sauce processing, and discloses livestock and poultry bone and meat sauce automatic continuous boiling equipment which comprises a base, the top end of the base is fixedly connected with a containing frame, a heating assembly is installed at the top end of the base, and the top end of the containing frame is fixedly connected with four fixing blocks. A mounting plate is mounted at the top end of the fixing block, a decocting and stirring tank is mounted at the top end of the placing frame, a fixing frame is fixedly connected to the surface of the decocting and stirring tank, and four connecting rods are fixedly connected to the surface of the fixing frame. According to the automatic continuous boiling equipment for the livestock and poultry bone and meat paste, the boiling stirring tank is designed to be convenient to mount and dismount, so that a worker can easily and comprehensively clean the interior of the base, meat paste residues are prevented from breeding bacteria and affecting the product quality, meanwhile, the heating assembly and other parts in the base are conveniently inspected, maintained or replaced, and the working efficiency is improved. The equipment maintenance cost is reduced and the equipment service life is prolonged.

Description

Technical Field

[0001] This utility model relates to the field of livestock and poultry bone and meat sauce processing technology, and in particular to an automated continuous cooking equipment for livestock and poultry bone and meat sauce. Background Technology

[0002] Animal bone and meat sauce processing refers to the process of using animal bones and meat as the main raw materials and employing various processing technologies to transform them into sauce products with specific flavors, textures, and tastes. In the process of animal bone and meat sauce processing, simmering is a key and time-consuming step. Automated continuous simmering equipment can achieve continuous production, which greatly reduces the production cycle and improves production efficiency compared with traditional intermittent simmering, meeting the needs of large-scale industrial production.

[0003] Existing automated continuous cooking equipment for livestock and poultry bone meat sauce requires regular removal of the cooking tank for thorough cleaning to prevent residual meat paste from spoiling and affecting subsequent use. However, disassembling the existing cooking tank generally requires removing the fixed threaded rods or multiple sets of screws, which makes the overall disassembly process cumbersome and affects the efficiency of maintenance and cleaning of the cooking tank by the staff. Utility Model Content

[0004] The technical problem to be solved by this utility model is that the existing technology has the disadvantage that the installation and disassembly of the cooking tank requires a lot of time, resulting in low overall maintenance and cleaning efficiency. To this end, we propose an automated continuous cooking equipment for livestock and poultry bone and meat sauce.

[0005] To achieve the above objectives, this application adopts the following technical solution: an automated continuous cooking device for livestock and poultry bone and meat sauce, comprising a base, a placement rack fixedly connected to the top of the base, a heating component installed at the top of the base, four fixing blocks fixedly connected to the top of the placement rack, an mounting plate installed at the top of the fixing blocks, a cooking and stirring tank installed at the top of the placement rack, a fixing frame fixedly connected to the surface of the cooking and stirring tank, four connecting rods fixedly connected to the surface of the fixing frame, the bottom ends of the connecting rods fixedly connected to the top of the mounting plate, two slots opened on the surface of the mounting plate, two buckles slidably connected inside the fixing blocks, a fixing plate fixedly connected inside the fixing blocks, elastic springs fixedly connected to both sides of the fixing plate, the side of the elastic spring near the buckle fixedly connected to the buckle, sliding sleeves fixedly connected to both sides of the fixing blocks, sliding grooves opened inside the sliding sleeves and on both sides of the fixing blocks, sliding rods slidably connected inside the sliding grooves, and a push-pull plate fixedly connected to the side of the sliding rod away from the fixing block.

[0006] Preferably, the sliding sleeve has a first sliding groove at both ends, and the sliding rod has a first slider fixedly connected to both ends, with the inside of the first sliding groove slidably connected to the first slider.

[0007] Preferably, a return spring is sleeved on the surface of the sliding rod, and the two sides of the return spring are fixedly connected to the sliding sleeve and the push-pull plate, respectively.

[0008] Preferably, a second sliding groove is provided at both ends of the inside of the fixing block, and a second slider is fixedly connected to both ends of the buckle, with the inside of the second sliding groove slidably connected to the second slider.

[0009] Preferably, the surface of the buckle has rounded corners, and two friction plates are installed at the top of the mounting plate.

[0010] Preferably, a level gauge is installed on the surface of the boiling and stirring tank, and the level gauge is designed using the principle of magnetic coupling.

[0011] Preferably, the cooking and stirring vessel is made of stainless steel, and the surface of the cooking and stirring vessel is coated with a nano-composite coating.

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

[0013] In this invention, when the worker needs to remove the cooking and mixing tank, pressing the push-pull plate inward causes the sliding rod to abut the buckle, disengaging the buckle from the slot. The cooking and mixing tank and the mounting bracket can then be removed simultaneously. After cleaning the inside of the cooking and mixing tank, the slot on the mounting plate engages with the buckle. Once engaged, the spring force is released, causing the buckle to securely engage inside the slot, achieving quick installation after cleaning. By designing the cooking and mixing tank for easy installation and disassembly, workers can easily and thoroughly clean the inside of the base, preventing meat sauce residue from breeding bacteria and affecting product quality. Simultaneously, it facilitates the inspection, repair, or replacement of the heating components and other internal parts of the base, reducing equipment maintenance costs and extending equipment lifespan. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the main structure of the boiling equipment of this utility model;

[0015] Figure 2 This is a schematic diagram of the base and heating assembly structure of this utility model;

[0016] Figure 3 This is a schematic diagram of the fixing structure of the boiling and stirring tank of this utility model;

[0017] Figure 4 This is a schematic diagram of the mounting plate connection structure of this utility model;

[0018] Figure 5 This is a schematic diagram showing the internal structure of the fixing block of this utility model.

[0019] Legend: 1. Base; 2. Placement rack; 3. Heating component; 4. Fixing block; 5. Mounting plate; 6. Cooking and stirring tank; 7. Fixing frame; 8. Connecting rod; 9. Slot; 10. Buckle; 11. Fixing plate; 12. Spring; 13. Sliding sleeve; 14. Sliding groove; 15. Sliding rod; 16. Push-pull plate; 17. First sliding groove; 18. First slider; 19. Return spring; 20. Second sliding groove; 21. Second slider; 22. Rounded corner; 23. Friction plate; 24. Level gauge. Detailed Implementation

[0020] The present invention will now be described in further detail with reference to the accompanying drawings and preferred embodiments. These drawings are simplified schematic diagrams, which only illustrate the basic structure of the present invention in a schematic manner, and therefore only show the components related to the present invention.

[0021] Reference Figure 1 - Figure 5As shown, this utility model provides a technical solution: an automated continuous cooking device for livestock and poultry bone and meat sauce, including a base 1, a placement rack 2 fixedly connected to the top of the base 1, a heating component 3 installed at the top of the base 1, four fixing blocks 4 fixedly connected to the top of the placement rack 2, an mounting plate 5 installed at the top of the fixing blocks 4, a cooking and stirring tank 6 installed at the top of the placement rack 2, a fixing frame 7 fixedly connected to the surface of the cooking and stirring tank 6, four connecting rods 8 fixedly connected to the surface of the fixing frame 7, the bottom ends of the connecting rods 8 fixedly connected to the top of the mounting plate 5, two slots 9 formed on the surface of the mounting plate 5, two buckles 10 slidably connected inside the fixing blocks 4, a fixing plate 11 fixedly connected inside the fixing blocks 4, spring springs 12 fixedly connected to both sides of the fixing plate 11, the side of the spring spring 12 near the buckle 10 fixedly connected to the buckle 10, sliding sleeves 13 fixedly connected to both sides of the fixing blocks 4, sliding grooves 14 formed inside the sliding sleeves 13 and on both sides of the fixing blocks 4, and sliding... The sliding groove 14 is internally connected to a sliding rod 15. A push-pull plate 16 is fixedly connected to the side of the sliding rod 15 away from the fixed block 4. When the operator needs to remove the cooking and mixing tank 6, the push-pull plate 16 is pressed inward to drive the sliding rod 15 to abut the buckle 10, so that the buckle 10 is disengaged from the slot 9. At this time, the cooking and mixing tank 6 and the fixing frame 7 can be removed simultaneously. After the inside of the cooking and mixing tank 6 is cleaned, the slot 9 on the mounting plate 5 is engaged with the buckle 10. After the engagement is completed, the elastic force of the spring spring 12 is released, which drives the buckle 10 to be firmly engaged inside the slot 9, achieving quick installation of the cooking and mixing tank 6 after cleaning. By designing the cooking and mixing tank 6 to be easy to install and disassemble, the operator can easily clean the inside of the base 1, preventing the meat sauce residue from breeding bacteria and affecting product quality. At the same time, it is convenient to inspect, repair or replace the heating component 3 and other internal components of the base 1, reducing equipment maintenance costs and extending equipment service life.

[0022] Reference Figure 5 As shown in this embodiment: both ends of the sliding sleeve 13 are provided with first sliding grooves 17, and both ends of the sliding rod 15 are fixedly connected with first sliders 18. The interior of the first sliding groove 17 is slidably connected to the first sliders 18. Through the setting of the first sliding groove 17 and the first sliders 18, the sliding rod 15 can form a stable limiting effect when sliding inside the sliding sleeve 13, thereby effectively preventing the sliding rod 15 from moving excessively during the movement, and effectively improving the stability of the disassembly process of the cooking mixing tank 6.

[0023] Reference Figure 5As shown in this embodiment: a return spring 19 is sleeved on the surface of the sliding rod 15. The two sides of the return spring 19 are fixedly connected to the sliding sleeve 13 and the push-pull plate 16, respectively. With the setting of the return spring 19, when the user presses the push-pull plate 16 to drive the sliding rod 15 to abut the buckle 10 and releases the push-pull plate 16, the elastic force stored in the return spring 19 is released, which drives the sliding rod 15 to quickly return to the initial pressing position, thereby achieving the quick reset of the sliding rod 15 after pressing, which facilitates the next release of the buckle 10.

[0024] Reference Figure 5 As shown in this embodiment: both ends of the fixed block 4 are provided with second sliding grooves 20, and both ends of the buckle 10 are fixedly connected with second sliders 21. The interior of the second sliding groove 20 is slidably connected to the second slider 21. Through the setting of the second sliding groove 20 and the second slider 21, the buckle 10 can form a stable guiding effect when sliding inside the fixed block 4, so that the buckle 10 will not deviate when it is engaged with the groove 9, thus ensuring the stability of the cooking and stirring tank 6 during installation.

[0025] Reference Figure 4 and Figure 5 As shown in this embodiment: the surface of the buckle 10 is provided with a rounded corner 22, and two friction plates 23 are installed on the top of the mounting plate 5. By setting the rounded corner 22 and the friction plates 23, the buckle 10 and the slot 9 can be engaged more quickly, effectively improving the operating efficiency. Moreover, after the engagement is completed, it is not easy to slip, thereby effectively improving the stability of the cooking and stirring tank 6 after installation.

[0026] Reference Figure 1 As shown in this embodiment: A level gauge 24 is installed on the surface of the cooking and stirring tank 6. The level gauge 24 is designed based on the principle of magnetic coupling. By installing the level gauge 24 on the outer wall of the cooking and stirring tank 6, and by using the principle of magnetic coupling, the level of the liquid in the tank is displayed intuitively on the surface of the level gauge 24, so that the operator can observe the liquid level of the material in the tank at any time and avoid the cooking process being affected by too much or too little material.

[0027] Reference Figure 1 As shown in this embodiment: the cooking and stirring tank 6 is made of stainless steel, and the surface of the cooking and stirring tank 6 is coated with a nano-composite coating. By using stainless steel to make the cooking and stirring tank 6 and coating its surface with a nano-coating, not only is the strength and corrosion resistance of stainless steel retained, but the thermal conductivity of the cooking and stirring tank 6 is also greatly improved through the nano-composite coating. The microstructure of the nano-coating can increase the heat transfer channels, so that the heat can be transferred more evenly to the material inside the cooking and stirring tank 6, reducing local overheating or overcooling, which helps to improve the cooking quality and consistency of the bone and meat sauce.

[0028] Working principle: When the worker needs to remove the cooking and mixing tank 6, the push-pull plate 16 is pressed inward, causing the sliding rod 15 to abut against the buckle 10, thus disengaging the buckle 10 from the slot 9. At this time, the cooking and mixing tank 6 and the fixing frame 7 can be removed simultaneously. After the inside of the cooking and mixing tank 6 is cleaned, the slot 9 on the mounting plate 5 is engaged with the buckle 10. After engagement, the elastic force of the spring spring 12 is released, causing the buckle 10 to be firmly engaged inside the slot 9, achieving quick installation of the cooking and mixing tank 6 after cleaning. By designing the cooking and mixing tank 6 to facilitate installation and disassembly, workers can easily and thoroughly clean the inside of the base 1, preventing the growth of meat sauce residue. Bacteria can affect product quality. Simultaneously, it facilitates the inspection, repair, or replacement of other internal components of the heating element 3 and base 1, reducing equipment maintenance costs and extending equipment lifespan. The first sliding groove 17 and the first slider 18 create a stable limiting effect when the sliding rod 15 slides inside the sliding sleeve 13, effectively preventing excessive movement of the sliding rod 15 during movement and improving stability during the disassembly of the cooking and stirring tank 6. The return spring 19, when the user presses the push-pull plate 16 to move the sliding rod 15 against the buckle 10 and then releases the push-pull plate 16, releases the stored elasticity of the return spring 19, and moves the sliding rod 15... 5. Quickly springs back to the initial pressed position, thus achieving a quick reset after the sliding rod 15 is pressed, facilitating the next release and engagement of the buckle 10. The second sliding groove 20 and the second slider 21 provide a stable guide for the buckle 10 as it slides inside the fixing block 4, preventing it from shifting when engaged with the slot 9 and ensuring stability during the installation of the cooking and mixing tank 6. The rounded corner 22 and friction plate 23 allow for faster engagement of the buckle 10 with the slot 9, effectively improving operational efficiency and reducing the likelihood of slippage after engagement, thus enhancing the stability of the cooking and mixing tank 6 after installation. The installation on the outer wall of the cooking and mixing tank 6 further contributes to this stability. The liquid level gauge 24, through the principle of magnetic coupling, displays the liquid level height in the tank intuitively on its surface, allowing operators to observe the liquid level in the tank at any time and avoid affecting the cooking process due to too much or too little material. By using stainless steel to make the cooking and stirring tank 6 and coating its surface with a nano-coating, not only is the strength and corrosion resistance of stainless steel retained, but the thermal conductivity of the cooking and stirring tank 6 is greatly improved through the nano-composite coating. The microstructure of the nano-coating can increase the heat transfer channels, allowing heat to be transferred more evenly to the material inside the cooking and stirring tank 6, reducing local overheating or overcooling, and helping to improve the cooking quality and consistency of the bone broth.

[0029] Finally, it should be noted that the above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. An automated continuous cooking device for livestock and poultry bone and meat sauce, comprising a base (1), characterized in that: A placement rack (2) is fixedly connected to the top of the base (1). A heating component (3) is installed on the top of the base (1). Four fixing blocks (4) are fixedly connected to the top of the placement rack (2). An installation plate (5) is installed on the top of the fixing blocks (4). A cooking and stirring tank (6) is installed on the top of the placement rack (2). A fixing frame (7) is fixedly connected to the surface of the cooking and stirring tank (6). Four connecting rods (8) are fixedly connected to the surface of the fixing frame (7). The bottom end of the connecting rods (8) is fixedly connected to the top of the installation plate (5). Two slots (9) are opened on the surface of the installation plate (5). The fixing blocks (4) The internal sliding connection has two buckles (10). The fixed block (4) is fixedly connected to a fixed plate (11). Both sides of the fixed plate (11) are fixedly connected to spring springs (12). The side of the spring spring (12) closest to the buckle (10) is fixedly connected to the buckle (10). Both sides of the fixed block (4) are fixedly connected to sliding sleeves (13). The inside of the sliding sleeve (13) and both sides of the fixed block (4) are provided with sliding grooves (14). The inside of the sliding groove (14) is slidably connected to a sliding rod (15). The side of the sliding rod (15) away from the fixed block (4) is fixedly connected to a push-pull plate (16).

2. The automated continuous cooking equipment for livestock and poultry bone and meat sauce according to claim 1, characterized in that: The sliding sleeve (13) has a first groove (17) at both ends, and the sliding rod (15) has a first slider (18) fixedly connected to both ends. The interior of the first groove (17) is slidably connected to the first slider (18).

3. The automated continuous cooking equipment for livestock and poultry bone and meat sauce according to claim 1, characterized in that: A return spring (19) is sleeved on the surface of the sliding rod (15), and the two sides of the return spring (19) are fixedly connected to the sliding sleeve (13) and the push-pull plate (16) respectively.

4. The automated continuous cooking equipment for livestock and poultry bone and meat sauce according to claim 1, characterized in that: The fixed block (4) has a second sliding groove (20) at both ends, and the buckle (10) is fixedly connected to a second slider (21) at both ends. The interior of the second sliding groove (20) is slidably connected to the second slider (21).

5. The automated continuous cooking equipment for livestock and poultry bone and meat sauce according to claim 1, characterized in that: The buckle (10) has rounded corners (22) on its surface, and two friction plates (23) are installed on the top of the mounting plate (5).

6. The automated continuous cooking equipment for livestock and poultry bone and meat sauce according to claim 1, characterized in that: A level gauge (24) is installed on the surface of the boiling and stirring tank (6), and the level gauge (24) is designed based on the principle of magnetic coupling.

7. The automated continuous cooking equipment for livestock and poultry bone and meat sauce according to claim 1, characterized in that: The cooking stirring tank (6) is made of stainless steel and the surface of the cooking stirring tank (6) is coated with a nano-composite coating.

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