Fastening degree adjusting structure of bacon slicer

Abstract

The utility model provides a fastening degree adjusting structure of bacon slicer relates to food processing equipment technical field, including frame, the back surface of frame top is equipped with the body, one side of frame is equipped with the material receiving platform for receiving the bacon after slicing, the top of body and located body front, material receiving platform top all are equipped with the conveyer belt for conveying the bacon of waiting for slicing, one side of body rotation is connected with the slicing knife for carrying out the slicing to the bacon on conveyer belt, the front side of body is equipped with the adjusting assembly for adjusting the bacon clamping fastening degree on conveyer belt, to avoid the bacon slicing when displacement leads to the slicing thickness uneven.

Description

Technical Field

[0001] This utility model relates to the field of food processing equipment technology, and in particular to a tightness adjustment structure for a cured meat slicer. Background Technology

[0002] In the food processing industry, cured meat occupies an important market share due to its unique flavor. The slicing process is a key step in the processing of cured meat, and its quality directly affects the product's appearance, eating experience, and market competitiveness.

[0003] While current bacon slicing machines on the market achieve mechanized slicing, they have significant shortcomings in terms of tightness adjustment: most machines rely solely on simple bolt tightening or ordinary spring pre-compression for clamping and fixing. This crude clamping method cannot adapt to the differentiated characteristics of bacon. Due to differences in raw meat quality, processing technology, and storage conditions, bacon varies in thickness and hardness, and its surface often has natural unevenness due to the marbling. Traditional structures cannot adjust the clamping distance according to the thickness of the bacon, nor can they adapt the clamping force according to the hardness, and it is even more difficult to achieve localized tightness for surface unevenness.

[0004] This defect directly leads to slicing quality issues: when dealing with thicker or harder cured meat, insufficient clamping force can easily cause the cured meat to shift during conveying and slicing; when dealing with thinner or softer cured meat, excessive clamping can cause the cured meat to deform and break; for cured meat with uneven surfaces, the fastening structure can only contact the raised parts, and the looseness in the recessed parts will cause the cured meat to shift during slicing, ultimately resulting in uneven slice thickness, affecting standardized production and market reputation. Therefore, we propose a fastening adjustment structure for a cured meat slicing machine. Utility Model Content

[0005] The purpose of this utility model is to provide a tightness adjustment structure for a cured meat slicer to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A clamping adjustment structure for a cured meat slicer includes a frame, a machine body located on the top and back of the frame, a receiving platform for receiving sliced ​​cured meat on one side of the frame, a conveyor belt for conveying the cured meat to be sliced ​​located on the top of the frame and on the front of the machine body, and on the top of the receiving platform. A slicing blade for slicing the cured meat on the conveyor belt is rotatably connected to one side of the machine body. An adjustment component for adjusting the clamping clamping tightness of the cured meat on the conveyor belt is located on one side of the front of the machine body to prevent the cured meat from shifting during slicing, resulting in uneven slice thickness.

[0008] As a preferred embodiment of this utility model, the bottom of the frame is provided with multiple height-adjustable support feet. By adjusting the height of the support feet, the frame can be kept level, preventing the conveyor belt from being affected by tilting during equipment operation, thus ensuring the stability of the conveyor belt and the slicing accuracy.

[0009] As a preferred embodiment of this utility model, a control panel is provided on the inclined surface of the other side of the front of the machine body.

[0010] As a preferred embodiment of this utility model, the front of the machine body is hinged to an opening and closing cover, the adjustment component is located inside the opening and closing cover, the front of the opening and closing cover is provided with a handle for easy opening and closing operation, and multiple observation ports are provided on the front of the opening and closing cover and at the top of the handle. The tightness of the adjustment component on the cured meat can be observed in real time through the observation ports, so as to facilitate timely adjustment.

[0011] As a preferred embodiment of this utility model, the adjustment component includes a fixed base located on the front of the machine body, an electric push rod on the top of the fixed base, and an output end of the electric push rod extending out of the bottom of the fixed base and connected to a mounting base.

[0012] As a preferred embodiment of this utility model, auxiliary rods are slidably connected to both sides of the top of the fixed base, and one end of each auxiliary rod extends out of the bottom of the fixed base and is fixedly connected to the top of the mounting base.

[0013] As a preferred embodiment of this utility model, the mounting base is provided with multiple limiting grooves symmetrically on both the front and back sides. Each of the multiple limiting grooves is provided with a guide tube, and each guide tube is fitted with a connecting seat. A pressure roller is rotatably connected between the connecting seats on the front and back sides. Each guide tube is fitted with a spring, and the two ends of the spring are fixedly connected to the limiting groove and the connecting seat, respectively.

[0014] Compared with the prior art, the beneficial effects of this utility model are:

[0015] In this invention, by adjusting the design of the electric push rod and the mounting base in the assembly, the electric push rod can drive the mounting base to move up and down, and can flexibly adjust the clamping distance according to the thickness of the cured meat, avoiding the problem that the traditional structure cannot adapt to cured meat of different thicknesses, making the clamping distance adjustment more convenient; at the same time, with the cooperation of the auxiliary rod and the mounting base, the auxiliary rod can restrict the movement direction of the mounting base, prevent the mounting base from deviating, ensure the stability of the clamping position, and further improve the accuracy of the clamping distance adjustment.

[0016] By adjusting the design of the spring, connecting seat, and clamping roller within the assembly, the spring can provide elastic clamping force to the clamping roller through elastic extension and contraction. This allows the clamping force to be adapted to the hardness of the cured meat, avoiding the problems of displacement, deformation, or breakage of the cured meat caused by the fixed clamping force of traditional structures. At the same time, with the cooperation of the guide tube and the connecting seat, the guide tube provides guidance for the sliding of the connecting seat, preventing the connecting seat from shifting and ensuring that the elastic force of the spring can be evenly applied to the clamping roller, making the clamping force more evenly distributed.

[0017] By using the above-mentioned electric push rod, mounting base, auxiliary rod, spring, connecting seat, pressure roller, and guide tube in a coordinated manner, the problem of poor adaptability of traditional structures can be fully solved. This ensures that the cured meat will not shift due to insufficient clamping force or deform and break due to excessive clamping during the slicing process. It can also adapt to the uneven surface of cured meat, ultimately achieving uniform slice thickness, improving product appearance consistency and eating experience, reducing product waste, ensuring standardized production, and helping enterprises reduce costs, enhance competitiveness, and promote quality and efficiency improvement in the industry. Attached Figure Description

[0018] Figure 1 A schematic diagram of the overall structure of a fastening adjustment structure for a cured meat slicer provided by this utility model;

[0019] Figure 2 A partial overall structural diagram of a fastening adjustment structure for a cured meat slicer provided by this utility model;

[0020] Figure 3 A schematic diagram of the overall structure of the adjusting component of the fastening adjustment structure of a cured meat slicer provided by this utility model;

[0021] Figure 4 A side view of the overall cross-sectional profile of a fastening adjustment structure for a cured meat slicer provided by this utility model;

[0022] Figure 5 This is an enlarged schematic diagram of the A-section structure of the fastening adjustment structure of a cured meat slicer provided by this utility model.

[0023] Legend: 1. Frame; 101. Machine body; 102. Support feet; 103. Control panel; 104. Opening / closing cover; 1041. Handle; 1042. Observation port; 2. Material receiving platform; 3. Conveyor belt; 4. Slicing knife; 5. Adjustment component; 501. Fixed base; 502. Electric push rod; 503. Mounting base; 5031. Limiting groove; 5032. Guide tube; 5033. Connecting seat; 5034. Pressure roller; 5035. Spring; 504. Auxiliary rod. Detailed Implementation

[0024] The technical solutions of the present utility model will be clearly and completely described below with reference to the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the protection scope of the present utility model.

[0025] To facilitate understanding of this utility model, a more comprehensive description of this utility model will be provided below with reference to relevant embodiments, and several embodiments of this utility model will be given. However, this utility model can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of this utility model more thorough and complete.

[0026] It should be noted that when an element is referred to as being "fixed to" another element, it can be directly on the other element or there may be an intervening element. When an element is referred to as being "connected to" another element, it can be directly connected to the other element or there may be an intervening element. The terms "vertical," "horizontal," "left," "right," and similar expressions used in this document are for illustrative purposes only.

[0027] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0028] Example

[0029] like Figures 1-5 As shown, this utility model provides a technical solution: a tightness adjustment structure for a cured meat slicer, including a frame 1, a body 101 on the top and back of the frame 1, a receiving platform 2 on one side of the frame 1 for receiving the sliced ​​cured meat, a conveyor belt 3 for conveying the cured meat to be sliced ​​on the top of the frame 1 and the front of the body 101 and the top of the receiving platform 2, a slicing knife 4 for slicing the cured meat on the conveyor belt 3 is rotatably connected to one side of the body 101, and an adjustment component 5 for adjusting the tightness of the cured meat clamping on the conveyor belt 3 is provided on the front side of the body 101 to avoid displacement of the cured meat during slicing, resulting in uneven slice thickness.

[0030] The bottom of the frame 1 is equipped with multiple adjustable support feet 102. By adjusting the height of the support feet 102, the frame 1 can be kept level, preventing the conveyor belt 3 from being affected by tilting during operation and thus ensuring the slicing accuracy.

[0031] As a preferred embodiment of this utility model, a control panel 103 is provided on the inclined surface of the other side of the front of the body 101, which centrally integrates the control functions of the equipment, provides a unified operating interface for operators, and reduces the complexity of operation.

[0032] The front of the machine body 101 is hinged to an opening and closing cover 104. The adjustment component 5 is located inside the opening and closing cover 104. The front of the opening and closing cover 104 is provided with a handle 1041 for easy opening and closing. Multiple observation ports 1042 are provided on the front of the opening and closing cover 104 and at the top of the handle 1041. Through the observation ports 1042, the tightness of the adjustment component 5 with the cured meat can be observed in real time, which is convenient for timely adjustment. The opening and closing cover 104 provides a protective space for the adjustment component 5. The handle 1041 is designed to facilitate the operator to quickly open and close the cover 104, improving the efficiency of maintenance and repair of the adjustment component 5. The observation ports 1042 can be used to view the fit between the adjustment component 5 and the cured meat in real time without opening the opening and closing cover 104.

[0033] The adjustment assembly 5 includes a fixed base 501 located on the front of the machine body 101. An electric push rod 502 is provided on the top of the fixed base 501. The bottom output end of the electric push rod 502 extends out of the bottom of the fixed base 501 and is connected to a mounting base 503. The fixed base 501 provides a stable mounting foundation for the electric push rod 502, ensuring that the electric push rod 502 will not be displaced during operation. The electric push rod 502 serves as a power source and drives the mounting base 503 to move up and down through telescopic movements, thereby causing the clamping components (such as clamping rollers 5034) on the mounting base 503 to move closer to or away from the conveyor belt 3, thereby achieving tightness adjustment.

[0034] Auxiliary rods 504 are slidably connected to both sides of the top of the fixed base 501. One end of each auxiliary rod 504 extends out of the bottom of the fixed base 501 and is fixedly connected to the top of the mounting base 503. The auxiliary rods 504 are fixedly connected to the mounting base 503 and move up and down synchronously with the mounting base 503. This can limit the direction of movement of the mounting base 503 and prevent the mounting base 503 from shifting left or right or rotating under the drive of the electric push rod 502.

[0035] Multiple limiting grooves 5031 are symmetrically formed on both the front and back sides of the mounting base 503. Each limiting groove 5031 contains a guide tube 5032, and each guide tube 5032 is fitted with a connecting seat 5033. A pressure roller 5034 is rotatably connected between the front and back connecting seats 5033. Springs 5035 are fitted around each guide tube 5032, and both ends of the springs 5035 are fixedly connected to the limiting grooves 5031 and the connecting seats 5033, respectively. The limiting groove 5031 serves as the conduit for the guide tube 5032 and the connecting seat 5033. The seat 5033 and spring 5035 provide installation and limiting space to ensure that the positions of each component are fixed; the guide tube 5032 provides guidance for the sliding of the connecting seat 5033 to prevent the connecting seat 5033 from shifting; the connecting seat 5033 serves as the mounting carrier for the pressing roller 5034, enabling the pressing roller 5034 to rotate; the pressing roller 5034 is in direct contact with the surface of the cured meat, limiting the displacement of the cured meat through the pressing action; the spring 5035 provides elastic pressing force to the pressing roller 5034 through elastic extension and contraction.

[0036] The pressing roller 5034 can rotate synchronously with the conveying of cured meat, converting sliding friction into rolling friction, reducing frictional damage to the surface of the cured meat (especially the oil layer on the surface of the cured meat), and ensuring the integrity of the appearance of the cured meat; the elasticity of the spring 5035 can achieve "self-adaptive pressing". When there are slight bumps on the surface of the cured meat (such as the fat and lean texture of the cured meat), the spring 5035 can adjust the position of the connecting seat 5033 by telescopic adjustment, so that the pressing roller 5034 is always tightly attached to the surface of the cured meat, avoiding local loosening or excessive compression, and ensuring uniform fastening force.

[0037] The working process of this utility model is as follows: When using the tightness adjustment structure of a cured meat slicer, firstly, the support feet 102 around the bottom of the frame 1 are adjusted to keep the frame 1 level, preventing the conveyor belt 3 from being affected by tilting during operation and thus affecting the slicing accuracy. Then, the operator operates the control panel 103 on the inclined surface of the other side of the front of the machine body 101, turns on the equipment, and controls the extension and retraction of the electric push rod 502 in the adjustment component 5 according to the thickness, hardness, and other parameters of the cured meat to be sliced ​​through the control panel 103. Under the stable support of the fixed seat 501, the electric push rod 502 drives the mounting seat 503 to move up and down. During the movement of the mounting seat 503, the auxiliary rods 504 connected to the top two sides of the mounting seat 503 slide along the fixed seat 501, limiting the movement direction of the mounting seat 503 to avoid deviation or rotation, so that the mounting seat 503 drives the bottom pressing roller 5034 to adjust to a height that matches the conveyor belt 3, thereby adjusting the tightness of the cured meat clamping on the conveyor belt 3. Then, the cured meat to be sliced ​​is placed on the top of the frame 1 on the conveyor belt 3 located on the front of the machine body 101. On belt 3, the conveyor belt 3 transports the cured meat toward the slicing blade 4. Simultaneously, the hinged opening / closing cover 104 on the front of the machine body 101 is closed. The observation port 1042 on the front of the opening / closing cover 104 allows real-time observation of the clamping roller 5034's position on the cured meat in the adjustment assembly 5. Adjustments can be made promptly via the control panel 103. The clamping roller 5034 rotates synchronously with the cured meat during transport, converting sliding friction into rolling friction to reduce frictional damage to the surface of the cured meat. Furthermore, the mounting base 503 contains an internal guide... The spring 5035 around the tube 5032 achieves "adaptive clamping" through elastic extension and contraction. When there are slight bumps on the surface of the cured meat, the spring 5035 adjusts the position of the connecting seat 5033 so that the clamping roller 5034 always fits tightly against the surface of the cured meat, ensuring uniform clamping force. Finally, the conveyor belt 3 transports the clamped cured meat to the slicing blade 4 rotating on one side of the machine body 101. The slicing blade 4 slices the cured meat. The sliced ​​cured meat is then transported to the material receiving platform 2 by the conveyor belt 3 at the top of the material receiving platform 2 for collection.

[0038] 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 fastening adjustment structure for a cured meat slicer, comprising a frame (1), characterized in that: The frame (1) has a body (101) on the top and back. The frame (1) has a receiving platform (2) on one side for receiving sliced ​​cured meat. The top of the frame (1) and the front of the body (101) and the top of the receiving platform (2) are both equipped with conveyor belts (3) for conveying the cured meat to be sliced. The body (101) is rotatably connected to a slicing knife (4) for slicing the cured meat on the conveyor belt (3). The front side of the body (101) is equipped with an adjusting component (5) for adjusting the clamping tightness of the cured meat on the conveyor belt (3) to avoid displacement of the cured meat during slicing, which would result in uneven slice thickness.

2. The fastening adjustment structure of a cured meat slicer according to claim 1, characterized in that: The frame (1) is provided with multiple adjustable support feet (102) around its bottom. By adjusting the height of the support feet (102), the frame (1) can be kept horizontal, preventing the conveyor belt (3) from being affected by tilting during operation and thus ensuring the slicing accuracy.

3. The fastening adjustment structure of a cured meat slicer according to claim 1, characterized in that: A control panel (103) is provided on the other inclined surface of the front of the fuselage (101).

4. The fastening adjustment structure of a cured meat slicer according to claim 1, characterized in that: The front of the body (101) is hinged to an opening and closing cover (104). The adjustment component (5) is located inside the opening and closing cover (104). The front of the opening and closing cover (104) is provided with a handle (1041) for easy opening and closing. Multiple observation ports (1042) are provided on the front of the opening and closing cover (104) and at the top of the handle (1041). The tightness of the adjustment component (5) on the cured meat can be observed in real time through the observation ports (1042) for timely adjustment.

5. The fastening adjustment structure of a cured meat slicer according to claim 1, characterized in that: The adjustment assembly (5) includes a fixed base (501) on the front of the body (101), an electric push rod (502) on the top of the fixed base (501), and an installation base (503) extending from the bottom output end of the electric push rod (502) to the bottom of the fixed base (501).

6. The fastening adjustment structure of a cured meat slicer according to claim 5, characterized in that: Auxiliary rods (504) are slidably connected to both sides of the top of the fixed base (501), and one end of the bottom of the auxiliary rods (504) on both sides extends out of the bottom of the fixed base (501) and is fixedly connected to the top of the mounting base (503).

7. The fastening adjustment structure of a cured meat slicer according to claim 6, characterized in that: The mounting base (503) has multiple limiting grooves (5031) symmetrically opened on both the front and back sides. Each of the multiple limiting grooves (5031) is provided with a guide tube (5032). Each guide tube (5032) is fitted with a connecting seat (5033). A pressure roller (5034) is rotatably connected between the connecting seats (5033) on the front and back sides. Each guide tube (5032) is fitted with a spring (5035) on its periphery. The two ends of the spring (5035) are fixedly connected to the limiting groove (5031) and the connecting seat (5033) respectively.

Images