A system for roasting and discharging

Abstract

The utility model provides a kind of stir-frying material discharging system, it is related to stir-frying material conveying technical field, including negative pressure vacuum tank, material storage tank and material extraction pipe, the negative pressure vacuum tank is connected with material storage tank by negative pressure air extraction pipe, the material extraction pipe is set in the one side of material storage tank and is connected with the discharging pipe of frying pan, the material extraction pipe includes main pipe and multiple branch pipes, the main pipe is connected with material storage tank, and the one end of multiple branch pipes is all communicated and set on main pipe, and the other end is connected with the discharging pipe of frying pan, and the broken air component is configured on each branch pipe.The utility model can intermittently introduce air into pipeline in the process of conveying stir-frying material, so as to reduce the suction force required for conveying stir-frying material, while reducing the possibility of stir-frying material blocking.

Description

Technical Field

[0001] This utility model relates to the field of stir-frying material conveying technology, and more specifically, to a stir-frying material discharging system. Background Technology

[0002] Stir-fried seasoning refers to the process of stir-frying various spices, chili peppers, fermented bean paste, and other ingredients to fully release and blend their aroma, spiciness, and color, forming a unique flavor base. This seasoning base is commonly used in dishes such as hot pot, spicy stir-fry, and grilled fish, and is the core ingredient determining the flavor of the dish. After stir-frying, the seasoning needs to be transferred to a storage container to allow the spices, chili peppers, oils, and other ingredients in the seasoning to further mix and release their aroma.

[0003] Currently, the storage tank is often drawn into a negative pressure state by a negative pressure vacuum tank, and the stir-fried material in the wok is drawn into the storage tank through a material extraction pipe connected to the storage tank. Since the stir-fried material is in the form of a paste after stir-frying, a large suction force is required to complete the conveying process. In addition, the stir-fried material is easy to adhere to the pipe wall during the conveying process, which can cause the pipe to become blocked. Utility Model Content

[0004] The purpose of this invention is to provide a feeding and discharging system for roasted materials, which can intermittently introduce air into the pipeline during the conveying of roasted materials, so as to reduce the suction force required for conveying roasted materials and reduce the possibility of blockage.

[0005] This utility model is achieved through the following technical solution: a stir-frying material discharge system, including a negative pressure vacuum tank, a storage tank, and a material extraction pipe. The negative pressure vacuum tank is connected to the storage tank through a negative pressure extraction pipe. The material extraction pipe is located on one side of the storage tank and is connected to the discharge pipe of the stir-frying pan. The material extraction pipe includes a main pipe and multiple branch pipes. The main pipe is connected to the storage tank. One end of each of the multiple branch pipes is connected to the main pipe, and the other end is connected to the discharge pipe of the stir-frying pan. Each branch pipe is equipped with a venting component.

[0006] Furthermore, the cavitation breaking component includes a cavitation breaking pipe and a one-way valve, the cavitation breaking pipe being connected to the discharge pipe, and the one-way valve being located in the middle of the cavitation breaking pipe.

[0007] Furthermore, the diameter of the branch pipe is larger than the diameter of the discharge pipe, and the diameter of the discharge pipe is larger than the diameter of the cavitation pipe.

[0008] Furthermore, a manual regulating valve is provided at the end of the cavitation pipe away from the discharge pipe.

[0009] Furthermore, the negative pressure suction pipe and the material suction pipe are located on opposite sides of the top of the storage tank.

[0010] Furthermore, both the negative pressure suction pipe and the main pipe have a bend at the end near the storage tank.

[0011] Furthermore, a flared hopper is provided at the end of the bent section of the negative pressure suction pipe near the storage tank.

[0012] Furthermore, a pressure gauge is installed on the storage tank.

[0013] The technical solution of this utility model has at least the following advantages and beneficial effects: 1. This utility model introduces external air into the extraction pipe intermittently by setting a venting component. When the external air enters, it can mix with the roasted material and reduce the density of the roasted material, thereby making the extraction process of the roasted material smoother and reducing the possibility of pipe blockage.

[0014] 2. This utility model allows for the adjustment of the air intake by setting a manual regulating valve on the air-breaking pipe to adjust the opening degree of the air-breaking pipe, so as to adjust the air intake amount for different types of roasting materials. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the overall structure of this utility model; Figure 2 This is a schematic diagram of the structure of the air-breaking component, branch pipe and wok of this utility model; Figure 3 This is a schematic diagram of the structure of the air-breaking component, the discharge pipe, and the branch pipe of this utility model; Attached reference numerals: 1-Negative pressure vacuum tank, 11-Negative pressure extraction pipe, 2-Storage tank, 21-Pressure gauge, 3-Extraction pipe, 31-Main pipe, 32-Branch pipe, 4-Wok, 41-Discharge pipe, 5-Void breaking component, 51-Void breaking pipe, 52-One-way valve, 53-Manual regulating valve, 6-Bent section, 61-Expanded hopper. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments. The components of the embodiments of this utility model described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0017] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0018] The following is for reference Figures 1-3 As shown in the illustration, and further explained with reference to specific embodiments, this embodiment provides a stir-frying and discharging system, referring to... Figure 1 As shown, the system includes a vacuum tank 1, a storage tank 2, and a suction pipe 3. The vacuum tank 1 is connected to the storage tank 2 via a vacuum extraction pipe 11. The suction pipe 3 is located on one side of the storage tank 2 and is connected to the discharge pipe 41 of the frying pan 4. The vacuum tank 1 draws the material into the storage tank 2 to a negative pressure state through the vacuum extraction pipe 11. The suction pipe 3 can then draw the material output from the discharge pipe 41 of the frying pan 4, allowing the material to enter the storage tank 2 for further reaction after frying. A pressure gauge 21 is installed on the storage tank 2 to monitor the pressure in real time and adjust it promptly when the pressure is too high or too low.

[0019] It should be noted that the negative pressure suction pipe 11 and the material extraction pipe 3 are located on opposite sides of the top of the storage tank 2, ensuring sufficient spacing between them to prevent the suction pipe 11 from drawing in roasted material and affecting subsequent normal operation. Both the negative pressure suction pipe 11 and the main pipe 31 have a bend 6 at the end closest to the storage tank 2 to act as a buffer, dispersing the impact energy of the gas and roasted material, and reducing pipeline vibration and noise. The bend 6 of the negative pressure suction pipe 11 is connected to the storage tank 2 via a flared hopper 61. The flared hopper 61 helps guide the airflow, allowing it to flow more smoothly through the bend 6 into the negative pressure suction pipe 11, thereby improving the suction efficiency during the process of drawing the storage tank 2 to a negative pressure state.

[0020] Reference Figure 1 , Figure 2 As shown, the extraction pipe 3 includes a main pipe 31 and multiple branch pipes 32. The main pipe 31 is connected to the storage tank 2. One end of each of the multiple branch pipes 32 is connected to the main pipe 31, and the other end is connected to the discharge pipe 41 of the wok 4. Each branch pipe 32 is equipped with a venting component 5. When the material enters the branch pipe 32 from the discharge pipe 41, the venting component 5 intermittently introduces external air into the branch pipe 32. When the external air enters the branch pipe 32, it can mix with the material and reduce the density of the material, thereby making the extraction process of the material smoother. At the same time, the external air will impact the pipe wall of the branch pipe 32 after entering, so as to reduce the possibility of pipe blockage.

[0021] Reference Figure 2 , Figure 3As shown, the air-breaking assembly 5 includes an air-breaking pipe 51 and a one-way valve 52. The air-breaking pipe 51 is connected to the discharge pipe 41, and the one-way valve 52 is installed in the middle of the air-breaking pipe 51. The diameter of the branch pipe 32 is larger than the diameter of the discharge pipe 41, and the diameter of the discharge pipe 41 is larger than the diameter of the air-breaking pipe 51. By periodically opening and closing the one-way valve 52, external air can be intermittently introduced from the air-breaking pipe 51 into the discharge pipe 41. After mixing with the roasted material, the air enters the branch pipe 32 and finally enters the storage tank 2 from the main pipe 31. A manual regulating valve 53 is installed at the end of the air-breaking pipe 51 away from the discharge pipe 41. The opening of the air-breaking pipe 51 is adjusted by manually regulating the valve 53 to adjust the amount of air entering for different types of roasted material.

[0022] The above are merely preferred embodiments of this utility model and are not intended to limit the scope of this utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A stir-frying and discharging system, comprising a vacuum tank (1), a storage tank (2), and a suction pipe (3), wherein the vacuum tank (1) is connected to the storage tank (2) via a vacuum extraction pipe (11), and the suction pipe (3) is disposed on one side of the storage tank (2) and connected to the discharge pipe (41) of a stir-frying pan (4), characterized in that, The material extraction pipe (3) includes a main pipe (31) and multiple branch pipes (32). The main pipe (31) is connected to the storage tank (2). One end of each of the multiple branch pipes (32) is connected to the main pipe (31), and the other end is connected to the discharge pipe (41) of the wok (4). Each branch pipe (32) is equipped with a cavitation breaking component (5).

2. The stir-frying and discharging system according to claim 1, characterized in that, The cavitation component (5) includes a cavitation pipe (51) and a one-way valve (52). The cavitation pipe (51) is connected to the discharge pipe (41), and the one-way valve (52) is located in the middle of the cavitation pipe (51).

3. The stir-frying and discharging system according to claim 2, characterized in that, The diameter of the branch pipe (32) is greater than the diameter of the discharge pipe (41), and the diameter of the discharge pipe (41) is greater than the diameter of the cavitation pipe (51).

4. The stir-frying and discharging system according to claim 2, characterized in that, A manual regulating valve (53) is provided at the end of the cavitation pipe (51) away from the discharge pipe (41).

5. The stir-frying and discharging system according to claim 1, characterized in that, The negative pressure suction pipe (11) and the material extraction pipe (3) are located on opposite sides of the top of the storage tank (2).

6. The stir-frying and discharging system according to claim 1, characterized in that, Both the negative pressure suction pipe (11) and the main pipe (31) have a bent section (6) at the end near the storage tank (2).

7. The stir-frying and discharging system according to claim 6, characterized in that, The bent section (6) of the negative pressure suction pipe (11) is provided with a flared hopper (61) at the end near the storage tank (2).

8. The stir-frying and discharging system according to claim 1, characterized in that, A pressure gauge (21) is installed on the storage tank (2).

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