A curing integrated device for instant noodle processing
By designing an integrated instant noodle processing and cooking equipment that combines a steaming box and a pre-drying box, the combination of high-temperature pre-drying and low-temperature drying boxes solves the problems of large space occupation and high energy consumption of traditional equipment, achieves precise temperature control, reduces production costs and improves work efficiency.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- HUIXIAN YINLONG SPECIAL FLOUR FOOD CO LTD
- Filing Date
- 2025-07-14
- Publication Date
- 2026-06-23
AI Technical Summary
Traditional instant noodle cooking requires two sets of equipment for steaming and drying, resulting in large space occupation, high energy consumption, and inaccurate temperature control, which increases production costs and reduces work efficiency.
Design an integrated cooking equipment for instant noodles, combining a steaming box and a pre-drying box. By combining a high-temperature pre-drying box and a low-temperature drying box, the steaming and drying processes can be completed in one piece of equipment. Precise temperature control can be achieved through the cooperation of a steam heater, a blower box and a heating tube.
It simplifies equipment space requirements, saves energy consumption, improves temperature control accuracy, reduces production costs, and increases work efficiency.
Smart Images
Figure CN224386720U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of instant noodle processing technology, specifically to an integrated cooking device for instant noodles. Background Technology
[0002] Instant noodles are a widely consumed convenience food worldwide, and market demand continues to grow. Cooking is a crucial step in their production process.
[0003] 1. Traditionally, two sets of equipment are needed to steam and dry instant noodles during the cooking process. The two sets of equipment occupy a lot of space when in use, and the separate operation of the two sets of equipment also consumes more energy, resulting in a large space occupation in the factory and a large energy consumption during the cooking of instant noodles.
[0004] 2. The two sets of equipment correspond to two processes when cooking instant noodles. The temperature control during cooking is not precise enough, resulting in excessive energy consumption and high production costs, which in turn leads to low work efficiency in instant noodle production. Utility Model Content
[0005] To address the above problems, this utility model provides an integrated cooking equipment for instant noodles, which solves the aforementioned issues.
[0006] To achieve the above objectives, this utility model provides the following technical solution: an integrated cooking equipment for instant noodles, comprising a cooking device and a conveying device connected to both ends of the cooking device, wherein the cooking device includes a pre-drying box and a steaming box installed on top of the pre-drying box, the pre-drying box includes a high-temperature pre-drying box and a low-temperature drying box, and the steaming box is divided into an upper steaming box and a lower steaming box;
[0007] The bottom of the high-temperature pre-drying box is connected to a connecting shell, and a steam heater is installed inside the connecting shell. The two ends of the steam heater are respectively connected to a steam inlet pipe and a steam outlet pipe that penetrate one side of the connecting shell.
[0008] The bottom of the connecting shell is connected to a first exhaust box, the inside of the first exhaust box is connected to a first guide plate, one end of the first exhaust box is connected to a first centrifugal fan, the top of the first centrifugal fan is connected to a first blowing box, and one end of the first blowing box is connected to one side of a high-temperature pre-drying box.
[0009] Preferably, the inner side of the high-temperature pre-drying box is connected to a plurality of first diversion plates, the plurality of first diversion plates are symmetrically distributed, and the first diversion plates are disposed at one end of the first blower box.
[0010] Preferably, a heating pipe is connected to the bottom of the low-temperature drying oven. The heating pipe includes a hot water pipe and a steam backup pipe. The two ends of the hot water pipe are respectively connected to an inlet pipe and an outlet pipe that pass through one side of the low-temperature drying oven.
[0011] Preferably, the two ends of the steam standby pipe are respectively connected to an inlet pipe and an outlet pipe that penetrate one side of the low-temperature drying chamber.
[0012] Preferably, the bottom of the low-temperature drying oven is connected to a second exhaust box, the inside of the second exhaust box is connected to a second guide plate, one end of the second exhaust box is connected to a second centrifugal fan, the top of the second centrifugal fan is connected to a second blower box, and one end of the second blower box is connected to one side of the low-temperature drying oven.
[0013] Preferably, the inner side of the low-temperature drying oven is connected to a plurality of second diversion plates, the plurality of second diversion plates are symmetrically distributed, and the second diversion plates are disposed at one end of the second blower box.
[0014] Preferably, the upper and lower steam boxes of the steam oven have the same structure, and the upper and lower steam boxes are respectively connected to an upper steam pipe and a lower steam pipe. The upper steam pipe and the lower steam pipe are connected to a flow pipe, and the outside of the flow pipe penetrates one side of the steam oven.
[0015] Preferably, the conveying device includes a first conveying mechanism and a second conveying mechanism, wherein the first conveying mechanism inputs the material into the maturation device and the second conveying mechanism outputs the material from the maturation device.
[0016] Compared with the prior art, the beneficial effects of this utility model are as follows:
[0017] 1. This application utilizes a combination of an upper and lower steaming box and a pre-drying box to complete the two processes of steaming and drying instant noodles with a single device. This eliminates the need for two separate sets of equipment, simplifying the equipment and solving the problem of requiring two sets of equipment for steaming and drying instant noodles, which would otherwise occupy a large amount of space. This approach helps save space and reduce energy costs in instant noodle production.
[0018] 2. This application integrates the steaming box and the pre-drying box together and sets up high-temperature pre-drying and low-temperature drying, which can accurately control the use of energy and facilitate better control of the temperature in the cooking equipment, so as to maximize the utilization of energy. This solves the problem that the current instant noodle processing equipment has inaccurate temperature control, resulting in excessive energy consumption and increased production costs. It is conducive to improving the work efficiency of instant noodle production and saving production costs. Attached Figure Description
[0019] Figure 1 This is a schematic diagram of the overall structure of this utility model;
[0020] Figure 2 This is a partial cross-sectional view of the present invention.
[0021] Figure 3 This is a schematic diagram of the high-temperature zone structure of this utility model;
[0022] Figure 4 This is a schematic diagram of the low-temperature zone structure of this utility model;
[0023] Figure 5 This is a partial structural schematic diagram of the present invention;
[0024] Figure 6 This is a schematic diagram of the first exhaust box structure of this utility model;
[0025] Figure 7 This is a schematic diagram of the second exhaust box structure of this utility model.
[0026] Figure labeling: 1. Curing equipment; 2. Pre-drying box; 201. High-temperature pre-drying box; 202. First diversion plate; 203. Low-temperature drying box; 204. Second diversion plate; 3. Connecting shell; 4. Steam heater; 5. Steam inlet pipe; 6. Steam outlet pipe; 7. First exhaust box; 8. First guide plate; 9. First centrifugal fan; 10. First blowing box; 11. Heating tube; 12. Hot water pipe; 13. Water inlet pipe; 14. Water outlet. 15. Steam standby pipe; 16. Inlet pipe; 17. Outlet pipe; 18. Second exhaust box; 19. Second guide plate; 20. Second centrifugal fan; 21. Second blower box; 22. Steam box; 23. Upper steam box; 24. Upper steam pipe; 25. Lower steam box; 26. Lower steam pipe; 27. Flow pipe; 28. Conveying equipment; 29. First conveying mechanism; 30. Second conveying mechanism; 31. Steam water collection tank; 32. Drain pipe. Detailed Implementation
[0027] The embodiments of this utility model will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and should not be construed as limiting the scope of this utility model.
[0028] Please see Figures 1 to 7A cooking equipment for instant noodles includes a cooking device 1 and a conveying device 28 connected to both ends of the cooking device 1. The cooking device 1 includes a pre-drying box 2 and a steaming box 22 installed on the top of the pre-drying box 2. The pre-drying box 2 includes a high-temperature pre-drying box 201 and a low-temperature drying box 203. The cooking device 1 is assembled by welding multiple box sections. A single high-temperature pre-drying box 201 and a single steaming box 22 are assembled and welded together to form one section of the cooking device. A single low-temperature drying box 203 and a single steaming box 22 are assembled and welded together to form one section of the cooking device. The cooking device is assembled from the above-mentioned welded sections.
[0029] During installation, the equipment is assembled by connecting multiple sections with high-temperature pre-drying chambers 201 and multiple sections with low-temperature drying chambers 203 to meet different needs.
[0030] It should be noted that although the curing equipment 1 is assembled from multiple boxes, after assembly, the curing equipment 1 is mainly divided into upper and lower parts. The upper part is the steaming box 22, and the lower part consists of a high-temperature pre-drying box 201 and a low-temperature drying box 203, thus forming an upper steaming and lower drying layout. Because there is a steam heater 4 in the high-temperature pre-drying box 201, the temperature in the high-temperature pre-drying box 201 is higher than the temperature in the low-temperature drying box 203. The steaming box 22 is divided into an upper steaming box 22 and a lower steaming box 22.
[0031] The bottom of the high-temperature pre-drying oven 201 is connected to a connecting shell 3. A steam heater 4 is installed inside the connecting shell 3. The two ends of the steam heater 4 are respectively connected to a steam inlet pipe 5 and a steam outlet pipe 6 that pass through one side of the connecting shell 3. The steam heater 4 allows the internal steam to flow through the steam inlet pipe 5 and the steam outlet pipe 6. It should be further noted that the steam inlet pipe 5 and the steam outlet pipe 6 are connected to other external equipment, and the steam is delivered to the steam heater 4 through the steam inlet pipe 5 by the other equipment.
[0032] Specifically, the steam heater 4 is essentially a heat exchanger that uses high-temperature steam (usually saturated steam or superheated steam) as a heat source to transfer heat to the low-temperature medium that needs to be heated (i.e., the air in the pre-drying box 2), thereby raising the temperature in the pre-drying box 2, while the steam itself condenses into condensate due to the release of heat.
[0033] It should be added that the steam itself condenses into condensate due to the release of heat and is discharged through steam outlet pipe 6;
[0034] The bottom of the connecting shell 3 is connected to a first exhaust box 7, the inside of the first exhaust box 7 is connected to a first guide plate 8, one end of the first exhaust box 7 is connected to a first centrifugal fan 9, the top of the first centrifugal fan 9 is connected to a first blower box 10, one end of the first blower box 10 is connected to one side of the high temperature pre-drying box 201. The operation of the first centrifugal fan 9 causes the air to form a circulating wind force, so that the temperature inside the high temperature pre-drying box 201 is full and uniform. Specifically, when the first centrifugal fan 9 is working, the air heated by the steam heater 4 in the high temperature pre-drying box 201 will be transported to the first blower box 10 through the first exhaust box 7 and the first guide plate 8 at the bottom of the high temperature pre-drying box 201. At this time, the first blower box 10 will blow the air to the upper part of the high temperature pre-drying box 201.
[0035] More specifically, when the air blown out by the first air box 10 is diverted by the first diverter plate 202, the temperature in the high temperature pre-drying box 201 becomes uniform.
[0036] It is important to note that the instant noodles will also be dried by the air blown out of the first air blower box 10 when they are conveyed by the mesh belt through the pre-drying box 2.
[0037] The inner side of the high-temperature pre-drying oven 201 is connected to several first diversion plates 202, which are symmetrically distributed and are located at one end of the first blower box 10.
[0038] A heating pipe 11 is connected to the bottom of the low-temperature drying oven 203. The heating pipe 11 includes a hot water pipe 12 and a steam backup pipe 15. The two ends of the hot water pipe 12 are respectively connected to an inlet pipe 13 and an outlet pipe 14 that pass through one side of the low-temperature drying oven 203. The low-temperature drying oven 203 is provided with heat energy through the hot water pipe 12 (the hot water pipe 12 uses the high-temperature water discharged from other equipment to generate heat to heat the air in the low-temperature drying oven 203, so as to achieve full reuse of energy and realize energy saving and consumption reduction to a greater extent and reduce product costs). Specifically, the high-temperature water discharged from other equipment and this equipment is optimized and collected and enters the hot water pipe 12 through the inlet pipe 13. Then the hot water pipe 12 transfers the heat from the high-temperature water to the air in the low-temperature drying oven 203. Subsequently, the water that has undergone temperature transfer is discharged through the outlet pipe 14.
[0039] It should be further added that, under normal circumstances, heat is provided through hot water pipe 12. Of course, when the temperature inside the low-temperature drying oven 203 is insufficient, steam backup pipe 15 is used to provide heat energy so that the low-temperature drying oven 203 can reach the set temperature. Steam backup pipe 15 is used to allow steam to flow and be discharged through inlet pipe 16 and outlet pipe 17. The source of steam is the same as that of steam heater 4.
[0040] It should be noted that all the pipes in this application are equipped with valves to control the opening and closing of the pipes. The installation of valves on pipes is a well-known technology, and those skilled in the art can and should understand its specific functions and structure, so it will not be described in detail here.
[0041] The two ends of the steam standby pipe 15 are respectively connected to an inlet pipe 16 and an outlet pipe 17 that pass through one side of the low temperature drying oven 203.
[0042] The bottom of the low-temperature drying oven 203 is connected to a second exhaust box 18, and the inside of the second exhaust box 18 is connected to a second guide plate 19. One end of the second exhaust box 18 is connected to a second centrifugal fan 20, and the top of the second centrifugal fan 20 is connected to a second air blowing box 21. One end of the second air blowing box 21 is connected to one side of the low-temperature drying oven 203. When the second centrifugal fan 20 works, it causes the air to circulate, making the temperature inside the low-temperature drying oven 203 uniform. Specifically, when the second centrifugal fan 20 works, it causes the air heated by the hot water pipe 12 or the steam backup pipe 15 in the low-temperature drying oven 203 to be transported to the second air blowing box 21 through the second exhaust box 18 and the second guide plate 19 at the bottom of the low-temperature drying oven 203. At this time, the second air blowing box 21 will blow the air to the upper part of the low-temperature drying oven 203.
[0043] More specifically, when the air blown out by the second air box 21 is diverted by the second diverter plate 204, the temperature in the low-temperature drying oven 203 becomes uniform.
[0044] Several second diversion plates 204 are connected to the inner side of the low-temperature drying oven 203. The several second diversion plates 204 are symmetrically distributed and are located at one end of the second air blowing box 21.
[0045] The upper steam box 23 and the lower steam box 25 of the steam box 22 have the same structure. The upper steam box 23 and the lower steam box 25 are respectively connected to the upper steam pipe 24 and the lower steam pipe 26. The upper steam pipe 24 and the lower steam pipe 26 are connected to the flow pipe 27. The outside of the flow pipe 27 passes through one side of the steam box 22. The upper steam box 23 and the lower steam box 25 of the steam box 22 have the same structure. Both ends of the bottom of the upper steam box 23 and the lower steam box 25 are connected to the steam water collection tank 31. The steam water collection tank 31 collects the condensed steam in the steam box 22. At the same time, a drain pipe 32 is connected to one side of the steam water collection tank 31. The steam condensed water in the steam water collection tank 31 is discharged through the drain pipe 32.
[0046] The upper steam box 23 and the lower steam box 25 are heated by the upper steam pipe 24 and the lower steam pipe 26, respectively.
[0047] Specifically, the upper steam pipe 24 and the lower steam pipe 26 share a flow pipe 27 for steam transmission and output. The body of the curing equipment 1 is equipped with a temperature sensor. The temperature sensor, in conjunction with the control module, controls the valves in the upper steam pipe 24, the lower steam pipe 26, and the flow pipe 27 to automatically adjust the steam intake, so that the steam box 22 maintains a set constant temperature.
[0048] More specifically, both the upper steam pipe 24 and the lower steam pipe 26 have several vent holes. After the steam is input through the flow pipe 27, it will be discharged through the vent holes and fill the upper steam box 23 and the lower steam box 25.
[0049] The conveying device 28 includes a first conveying mechanism 29 and a second conveying mechanism 30. The first conveying mechanism 29 inputs the material into the maturation device 1, and the second conveying mechanism 30 outputs the material from the maturation device 1.
[0050] The conveying equipment 28 is a mesh belt conveyor, and the conveying equipment 28 is a well-known technology. The current technology is very mature, and those skilled in the art can and should understand its specific functions and structure, so it will not be described in detail here.
[0051] Specifically, the conveying equipment 28 includes three conveyor belts, which are respectively installed in the upper steam box 23, the lower steam box 25, and the pre-drying box 2. The conveying ends of the belts are respectively located above the upper steam pipe 24 and the lower steam pipe 26, and below the first guide plate 8 and the second guide plate 19. The retraction ends of the belts are respectively located below the upper steam pipe 24 and the lower steam pipe 26, and above the steam heater 4 and the heating pipe 11.
[0052] More specifically, the instant noodles are whole, long strips of instant noodles that have not been cut into pieces. The instant noodles are first conveyed by the mesh belt in the upper steamer 23 (from the first conveyor mechanism 29 to the second conveyor mechanism 30), and then the instant noodles fall onto the mesh belt in the lower steamer 25 for conveying (from the second conveyor mechanism 30 to the first conveyor mechanism 29). In this process, the instant noodles first pass through the upper steamer 23 and then through the lower steamer 25. During this process, the instant noodles are gradually steamed and cooked. When they have passed through the entire lower steamer 25, the instant noodles have reached the cooking standard.
[0053] Subsequently, the first conveying mechanism 29 is equipped with a noodle support roller and a water soaking tank. The cooked instant noodles are conveyed by the mesh belt in the lower steaming box 25 to the noodle support roller, and then soaked in the water soaking tank (the moisture distribution of the cooked instant noodles may be uneven. The soaking process allows the surface and inside of the instant noodles to absorb an appropriate amount of water, making the moisture distribution more even, avoiding deformation and cracking caused by local moisture differences during subsequent drying, and also preventing the instant noodles from sticking together). After soaking, the instant noodles are then conveyed by the mesh belt in the pre-drying box 2.
[0054] More specifically, the instant noodles entering the pre-drying box 2 will first pass through the high-temperature pre-drying box 201 and be dried by the steam heater 4 in conjunction with the first blower box 10. Then, they will pass through the low-temperature drying box 203 and be dried by the heating pipe 11 in conjunction with the second blower box 21. Finally, the cooked and dried instant noodles will be conveyed to the next process by the mesh belt in the pre-drying box 2.
[0055] Therefore, one device can complete the two processes of steaming and drying instant noodles, eliminating the need for two separate sets of equipment. This simplifies the equipment and solves the problem of needing two sets of equipment for steaming and drying instant noodles, which would otherwise require a lot of space. This helps save space and energy costs in the production of instant noodles.
[0056] It is important to note that sealing plates are installed at both ends of the curing equipment 1 to keep the curing equipment 1 relatively closed and to prevent excessive heat loss from the curing equipment 1. In order to facilitate the demonstration and explanation of the interior of the curing equipment 1, this application does not show the sealing plates. However, it should be noted that the sealing plates are not a whole plate, but have openings that cooperate with the conveying equipment 2. Therefore, the sealing plates are used to keep the curing equipment 1 relatively closed.
[0057] When using this utility model:
[0058] First, the instant noodles are whole, long strips of noodles that have not been cut into pieces. The instant noodles are first conveyed by the mesh belt in the upper steamer 23 (from the first conveyor mechanism 29 to the second conveyor mechanism 30), and then the instant noodles fall onto the mesh belt in the lower steamer 25 for conveying (from the second conveyor mechanism 30 to the first conveyor mechanism 29). In this process, the instant noodles first pass through the upper steamer 23 and then through the lower steamer 25. During this process, the instant noodles are gradually steamed and cooked. When they have passed through the entire lower steamer 25, the instant noodles have reached the cooking standard.
[0059] Secondly, the first conveying mechanism 29 is equipped with a noodle support roller and a water soaking tank. The cooked instant noodles are conveyed to the noodle support roller by the mesh belt in the lower steaming box 25, and then soaked in water in the water soaking tank (the moisture distribution of the cooked instant noodles may be uneven. The soaking process allows the surface and inside of the instant noodles to absorb an appropriate amount of water, making the moisture distribution more even, avoiding deformation and cracking caused by local moisture differences during subsequent drying, and also preventing the instant noodles from sticking together). After soaking, the instant noodles are then conveyed by the mesh belt in the pre-drying box 2.
[0060] Then, the instant noodles that enter the pre-drying box 2 will first pass through the high temperature pre-drying box 201 and be dried by the steam heater 4 in conjunction with the first blower box 10, and then pass through the low temperature drying box 203 and be dried by the heating tube 11 in conjunction with the second blower box 21.
[0061] Finally, the cooked and dried instant noodles are conveyed to the next process by the mesh belt in the pre-drying box 2.
[0062] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A cooked one-pot noodle processing apparatus comprising a cooking apparatus (1) and a conveying apparatus (28) connected to both ends of the cooking apparatus (1), characterized in that: The curing equipment (1) includes a pre-drying box (2) and a steaming box (22) installed on top of the pre-drying box (2). The pre-drying box (2) includes a high-temperature pre-drying box (201) and a low-temperature drying box (203). The steaming box (22) is divided into an upper steaming box (23) and a lower steaming box (25). The bottom of the high-temperature pre-drying box (201) is connected to a connecting shell (3), and a steam heater (4) is installed inside the connecting shell (3). The two ends of the steam heater (4) are respectively connected to a steam inlet pipe (5) and a steam outlet pipe (6) that pass through one side of the connecting shell (3). The bottom of the connecting shell (3) is connected to a first exhaust box (7), the inside of the first exhaust box (7) is connected to a first guide plate (8), one end of the first exhaust box (7) is connected to a first centrifugal fan (9), the top of the first centrifugal fan (9) is connected to a first blower box (10), and one end of the first blower box (10) is connected to one side of the high temperature pre-drying box (201).
2. The cooking and processing integrated apparatus for instant noodles according to claim 1, characterized in that: The inner side of the high-temperature pre-drying box (201) is connected to several first diversion plates (202), and the several first diversion plates (202) are symmetrically distributed. The first diversion plates (202) are located at one end of the first blower box (10).
3. The cooking and processing integrated apparatus for instant noodles according to claim 1, characterized in that: The bottom of the low-temperature drying oven (203) is connected to a heating pipe (11), which includes a hot water pipe (12) and a steam backup pipe (15). The two ends of the hot water pipe (12) are respectively connected to an inlet pipe (13) and an outlet pipe (14) that pass through one side of the low-temperature drying oven (203).
4. The cooking and processing integrated apparatus for instant noodles according to claim 3, characterized in that: The two ends of the steam standby pipe (15) are respectively connected to an inlet pipe (16) and an outlet pipe (17) that pass through one side of the low temperature drying box (203).
5. The cooking and processing integrated apparatus for instant noodles according to claim 1, characterized in that: The bottom of the low-temperature drying oven (203) is connected to a second exhaust box (18), the inside of the second exhaust box (18) is connected to a second guide plate (19), one end of the second exhaust box (18) is connected to a second centrifugal fan (20), the top of the second centrifugal fan (20) is connected to a second blower box (21), and one end of the second blower box (21) is connected to one side of the low-temperature drying oven (203).
6. The cooking and processing integrated apparatus for instant noodles according to claim 5, characterized in that: The inner side of the low-temperature drying oven (203) is connected to several second diversion plates (204), which are symmetrically distributed and are located at one end of the second blower box (21).
7. The instant noodle processing and cooking integrated apparatus according to claim 1, characterized by: The upper steam box (23) and lower steam box (25) of the steam box (22) have the same structure. The upper steam box (23) and lower steam box (25) are respectively connected to an upper steam pipe (24) and a lower steam pipe (26). The upper steam pipe (24) and the lower steam pipe (26) are connected to a flow pipe (27). The outside of the flow pipe (27) penetrates one side of the steam box (22).
8. The cooking and processing integrated apparatus for instant noodles according to claim 1, characterized in that: The conveying device (28) comprises a first conveying mechanism (29) and a second conveying mechanism (30), the first conveying mechanism (29) inputs the material into the curing device (1), and the second conveying mechanism (30) outputs the material from the curing device (1).