A cleaning device for the production and processing of cured meat

Abstract

This utility model relates to the field of cured meat production and processing technology, specifically to a cleaning device for cured meat production and processing. Two sets of extension rods are symmetrically installed on both sides of the top of the cleaning tank. Each set includes two vertically fixed rods on both sides of the tank body. A guide rod is horizontally fixed between the two extension rods. A guide cylinder is slidably fitted onto the guide rod, and a locking screw is vertically screwed onto the guide cylinder. The end of the screw abuts against the guide rod for positioning. A diversion pipe is fixed between the two guide cylinders. Multiple sets of high-pressure sprayers are installed at the bottom of the diversion pipe. A discharge hopper with slots is installed on the side wall of the tank, and a baffle with a pull groove is inserted into the slot. A cleaning trough is provided at the top of the cleaning tank, and a curved cleaning roller is mounted on a bearing inside the trough. An inclined diversion hopper is fixed below the roller, extending to the bottom of the tank. During operation, the cleaning rollers cause the cured meat to tumble. The slidable diversion pipe allows the sprayers to accurately cover the surface of cured meat with different stacking patterns. Wastewater flows into the discharge hopper through the inclined diversion hopper. The baffle controls the opening and closing of the discharge, solving the problem of water flow coverage failure caused by material stacking in fixed sprayers.

Description

Technical Field

[0001] This utility model relates to the field of cured meat production and processing technology, and in particular to a cleaning device for cured meat production and processing. Background Technology

[0002] For a long time, the processing of cured meat has relied on manual high-pressure water gun cleaning. During this process, workers must individually grab pieces of cured meat, holding a high-pressure nozzle and repeatedly rinsing the surface at extremely close range, while frequently turning the meat manually to ensure coverage from all angles. This operating mode has two fundamental drawbacks: first, the alternation of manual turning and rinsing leads to a severely fragmented workflow, resulting in significant time wastage during operation intervals; second, the deep-seated grease embedded in the uneven texture of the cured meat requires significantly more time for targeted treatment, and the rate of worker fatigue is much higher than in conventional food processing. This results in the production line's processing capacity per unit time being consistently limited by the efficiency ceiling of manual operation.

[0003] To overcome the limitations of manual labor efficiency, modern cured meat production lines generally adopt continuous drum cleaning systems. This system involves densely arranging powered rollers within a rectangular cleaning tank, with motors driving all rollers to rotate in the same direction at a uniform speed. After feeding, the cured meat is continuously rolled and displaced by the friction of the roller surfaces, creating a periodic, hexahedral exposure motion. Multiple rows of fixed high-pressure sprayers are installed across the upper part of the tank, pouring water at a constant flow rate to cover the tumbling material layer. This technological leap is reflected in a dual synergistic effect: the continuous rotation of the rollers disrupts the material's stacking, automatically exposing the bottom areas that previously required deliberate handling during manual operation; while the continuous water flow and mechanical tumbling create a combined cleaning effect, significantly increasing the throughput per unit time.

[0004] The technical solution revealed structural adaptation defects in large-scale applications. The rigid installation of the spray system meant it could not respond to three key variables: when processing extra-thick cured meat products, the fixed-height water jet could not adjust its penetration intensity according to the thickness of the meat, resulting in residue below the grease layer; when the washing tank was overloaded, the upper layer of cured meat formed a continuous shielding layer, preventing the water from effectively penetrating to the middle and lower layers; the most fundamental contradiction lay in the unpredictability of the material's tumbling trajectory and the complete solidification of the water flow path—dynamic parameters such as the instantaneous displacement of the cured meat, changes in stacking shape, and fluctuations in tumbling angle caused by roller rotation could not be coupled and coordinated with the spatial coverage mode of the static spray system. This decoupling ultimately resulted in the dual defects of reduced water flow coverage efficiency and fluctuating cleaning quality. Utility Model Content

[0005] The purpose of this invention is to provide a cleaning device for the production and processing of cured meat, which solves the problem of dynamic water flow coverage failure caused by the fixed position of the spray system in mechanized cleaning equipment.

[0006] To achieve the above objectives, this utility model provides a cleaning device for the production and processing of cured meat, comprising two sets of symmetrically arranged extension rods. Each set consists of two extension rods, which are symmetrically installed on both sides of the top of the cleaning tank. A guide rod is fixedly installed between the two extension rods. A guide cylinder is slidably installed on the outer side of the guide rod. A locking screw is threadedly installed on the guide cylinder along the vertical direction. The end of the locking screw abuts against the guide rod. A diversion pipe is fixedly installed between the guide cylinders. Several high-pressure nozzles are installed radially downward through the diversion pipe.

[0007] The cleaning tank has a discharge hopper installed through it on the side away from the extension rod and fixed with bolts. The top of the discharge hopper has a slot, and a baffle is inserted into the slot. The baffle has a groove.

[0008] The top of the cleaning tank is provided with a cleaning trough between two sets of extension rods. Several cleaning rollers are installed in the cleaning trough by bearings and arranged in a U-shape. An inclined bucket is fixedly installed in the cleaning trough below the cleaning rollers and extends to the outside of the bottom of the cleaning tank.

[0009] The cleaning roller has two driven pulleys fixedly installed at one end of its extension into the drive box. A driven belt is movably installed between the driven pulleys, and a drive belt is movably installed on one of the driven pulleys.

[0010] The other end of the drive belt is movably mounted on the drive pulley, the drive pulley is mounted on the output end of the drive motor via a shaft, the drive motor is mounted on the bottom surface inside the drive box via bolts, and a partition is fixedly installed inside the drive box above the drive motor.

[0011] A suction pump is fixedly installed at the top of the partition. The suction end of the suction pump extends through and to the outside of the box as a suction connector. The pumping end of the suction pump extends through and to the outside of the drive box via a hose and is connected to the diversion pipe.

[0012] The drive box is fixedly installed on one side of the cleaning box, and a door is installed on the side of the drive box away from the cleaning box via a hinge. Several support legs are fixedly installed at the bottom of the drive box and the cleaning box, respectively.

[0013] This utility model discloses a cleaning device for processing cured meat. It utilizes a spatial adjustment frame constructed from two symmetrically arranged sets of extension rods. Each set of extension rods comprises two rods vertically fixed to the top sides of the cleaning tank. A guide rod forms a horizontal track between the two extension rods. A guide cylinder is slidably mounted on the outer side of the guide rod, and a locking screw is threaded onto the guide cylinder along a vertical direction. Tightening the locking screw causes its end to directly press against the surface of the guide rod, achieving rigid locking. A diversion pipe is fixed between the two guide cylinders, forming a liquid distribution center. Several high-pressure nozzles, radially downwards through the diversion pipe, constitute the execution terminal. This structure allows for continuous adjustment of the horizontal position of the diversion pipe through the sliding of the guide cylinder along the guide rod. Combined with the mechanical clamping of the locking screw, positioning and locking are achieved. This allows the high-pressure nozzles to accurately match the spray points according to the thickness and distribution of the cured meat stack, solving the problem of water flow coverage failure caused by fixed spraying systems and ensuring effective rinsing of cured meat surfaces of different shapes. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below.

[0015] Figure 1 This is a schematic diagram of the overall structure of an embodiment of the present utility model.

[0016] Figure 2 This is a schematic diagram of the structure of the discharge hopper in an embodiment of this utility model.

[0017] Figure 3 This is a schematic diagram of the overall planar structure of an embodiment of this utility model.

[0018] Figure 4 This is an embodiment of the present utility model. Figure 1 An enlarged diagram of A in the diagram.

[0019] In the diagram: 101, extension rod; 102, guide rod; 103, guide cylinder; 104, locking screw; 105, diverter pipe; 106, high-pressure nozzle; 107, cleaning tank; 108, discharge hopper; 109, baffle; 110, pull groove; 111, cleaning tank; 112, cleaning roller; 113, inclined discharge hopper; 114, driven pulley; 115, driven belt; 116, drive belt; 117, drive pulley; 118, drive motor; 119, drive box; 120, partition; 121, suction pump; 122, suction connector; 123, tank door; 124, support leg; 125, slot. Detailed Implementation

[0020] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, but should not be construed as limiting the present invention.

[0021] Please see Figures 1-4 .

[0022] This utility model provides a cleaning device for the production and processing of cured meat, including two sets of symmetrically arranged extension rods 101. Two extension rods 101 are symmetrically installed on both sides of the top of the cleaning tank 107. A guide rod 102 is fixedly installed between the two extension rods 101 to provide a horizontal support reference. A guide cylinder 103 is slidably installed on the outer side of the guide rod 102 to achieve lateral position adjustment. A locking screw 104 is threadedly installed on the guide cylinder 103 in the vertical direction to fix the position of the guide cylinder 103. The end of the locking screw 104 abuts against the guide rod 102 to form a mechanical lock. A diversion pipe 105 is fixedly installed between the guide cylinders 103 as a liquid distribution center. 05. Several high-pressure nozzles 106 are installed radially downwards to form a rinsing execution unit; a discharge hopper 108 is installed through the side of the cleaning tank 107 away from the extension rod 101 and fixed with bolts. A slot 125 is opened at the top of the discharge hopper 108 for limiting, and a baffle 109 is inserted into the slot 125 to realize the opening and closing of the channel. A groove 110 is opened on the baffle 109 to provide an operating force point; a cleaning trough 111 is opened at the top of the cleaning tank 107 between the two sets of extension rods 101 to hold the cured meat. Several cleaning rollers 112 are installed in the cleaning trough 111 in a U-shape to form a conveying channel through bearings. An inclined bucket 113 is fixedly installed in the cleaning trough 111 below the cleaning rollers 112. The cleaning roller 112 extends to the outside of the bottom of the cleaning tank 107 to guide sewage flow; one end of the cleaning roller 112 extends into the drive box 119 and two driven pulleys 114 are fixedly installed thereon. Driven belts 115 are movably installed between the driven pulleys 114 to achieve linkage. A drive belt 116 is movably installed on one of the driven pulleys 114 to transmit power; the other end of the drive belt 116 is movably installed on the drive pulley 117. The drive pulley 117 is installed on the output end of the drive motor 118 through a shaft to change the power form. The drive motor 118 is bolted to the bottom surface inside the drive box 119 to provide rotational power. The drive box 119 is located above the drive motor 118. A partition 120 is fixedly installed to establish functional zoning; a suction pump 121 is fixedly installed at the top of the partition 120 as a liquid pressurization mechanism. The suction end of the suction pump 121 passes through and extends to the outside of the box as a suction connector 122 to connect to an external water source. The pumping end of the suction pump 121 passes through and extends to the outside of the drive box 119 through a hose and connects to the diversion pipe 105 to form a liquid delivery passage; the drive box 119 is fixedly installed on one side of the cleaning box 107 to integrate the control system. The side of the drive box 119 away from the cleaning box 107 is equipped with a door 123 through a hinge to provide a maintenance passage. Several support legs 124 are fixedly installed at the bottom of the drive box 119 and the cleaning box 107 respectively to keep the whole machine stable.

[0023] Working principle: The operator places the cured meat to be cleaned evenly on the U-shaped cleaning rollers 112 inside the cleaning tank 107. The device is then activated, and the drive motor 118 begins to rotate, driving the fixed drive pulley 117 at its output end. The pulley transmits power to a driven pulley 114 connected to it via the drive belt 116. Since all driven pulleys 114 are interconnected via driven belts 115, all cleaning rollers 112 will receive synchronous rotational power. As the cured meat is laid on the rollers, these rotating rollers continuously and gently push and tumble the meat, ensuring that stacked or adjacent pieces of cured meat do not stick together for extended periods, but rather frequently change position and orientation during movement, preparing for subsequent cleaning. The rinsing step creates crucial conditions, and the long bristles on the rollers allow for brushing the cured meat while it rolls, significantly improving the uniformity of cleaning and effectively preventing dead spots caused by meat accumulation. This ensures that all sides of each piece of cured meat are thoroughly cleaned. Simultaneously, the suction pump 121 begins operation. Installed inside the drive housing 119 on a partition 120 above the drive motor 118, the partition 120 separates the power components from the liquid delivery components, reducing mutual interference and the risk of motor moisture damage. The suction pump 121 draws liquid from an external cleaning source (such as clean water or a pre-mixed cleaning solution) through its suction connector 122. The drawn liquid is pressurized within the pump and then transferred to a connecting pump... The hose at the feed end is pumped out, and the other end of the hose is connected to the diversion pipe 105 above the device, thereby continuously delivering high-pressure water to the diversion pipe 105. The diversion pipe 105 is horizontally spanned directly above the cleaning tank 111. After the high-pressure water enters the diversion pipe 105, it is sprayed downwards through a row of high-pressure nozzles 106 installed radially downwards on the diversion pipe 105. These nozzles form a high-pressure rinsing network. In order to accurately cover the piles of cured meat of different thicknesses or volumes, the two ends of the diversion pipe 105 are not fixed, but are movably mounted on the guide rods 102 on both sides by guide cylinders 103. The operator can adjust the position of the diversion pipe 105 and its nozzles relative to the cured meat in the cleaning tank 111 by sliding the guide cylinders 103 as needed. After the position is adjusted, tighten the locking screw 104 so that its end firmly abuts against the guide rod 102. This will securely position the guide cylinder 103 and the entire diversion pipe 105 system in the required position. This adjustability makes the nozzle position more flexible. No matter how much the amount of cleaning or the thickness of the cured meat pile changes, it can ensure that the high-pressure water jet is effectively sprayed onto all surfaces of the cured meat, optimizing the rinsing efficiency and reducing water waste. The water jet (or cleaning liquid) sprayed from the high-pressure nozzle 106 impacts the surface of the cured meat that is being continuously turned over by the cleaning roller 112 with high pressure. The mechanical tumbling provided by the rotating roller allows the water jet to continuously impact different sides of the cured meat. The high-pressure water jet can effectively wash away the grease, dust, residual salt particles and other impurities attached to the surface of the cured meat.This mechanical tumbling combined with high-pressure water jet achieves a more thorough and efficient cleaning effect than simple soaking or static rinsing, making it particularly suitable for removing grease from foods like cured meat that have wrinkles or a lot of residual oil. The wastewater, grease, and impurities generated during rinsing fall downwards by gravity and enter the inclined discharge hopper 113, allowing all the falling wastewater and waste to smoothly collect along its inner inclined wall and discharge to the outside of the bottom of the washing tank 107. The discharge hopper 108 is fixed to the side of the washing tank 107, and a baffle 109 is inserted into the slot 125 at its top. During normal cleaning, the baffle 109 remains inserted, keeping the cured meat in the washing tank 111 in the tank. After cleaning, the operator can easily pull the baffle 109 out of the slot 125 by pulling the pull groove 110 on the baffle 109, thus opening the discharge port and allowing the cured meat to flow out along the discharge hopper. Discharge is carried out in a trough; the entire drive unit (motor, pulleys, suction pump 121, etc.) is enclosed in a drive box 119, which is fixed to the side of the cleaning tank 107 and can be opened for maintenance through its door 123 (installed via hinges). The firmly installed support legs 124 at the bottom provide a stable foundation for the entire working platform, ensuring stability and smoothness during equipment operation. The layered isolation design (partition 120) of the drive box 119, combined with the sealed housing structure, protects precision electromechanical components from moisture and contamination, extending equipment lifespan and reducing failure rate. The entire workflow, from loading cured meat, motor-driven roller turning, high-pressure water supply by the suction pump 121, precise spray nozzle positioning and rinsing, to the inclined collection and controlled discharge of wastewater, involves close coordination between each stage, forming a highly efficient and automated cured meat cleaning solution.

[0024] The above-disclosed embodiments are merely one or more preferred embodiments of this application and should not be construed as limiting the scope of this application. Those skilled in the art can understand that all or part of the processes for implementing the above embodiments and equivalent changes made in accordance with the claims of this application still fall within the scope of this application.

Claims

1. A cleaning device for processing cured meat, comprising two sets of symmetrically arranged extension rods (101), characterized in that: Each set of extension rods (101) consists of two rods, which are symmetrically installed on both sides of the top of the cleaning tank (107). A guide rod (102) is fixedly installed between the two extension rods (101). A guide cylinder (103) is slidably installed on the outside of the guide rod (102). A locking screw (104) is threadedly installed on the guide cylinder (103) in the vertical direction. The end of the locking screw (104) abuts against the guide rod (102). A diversion pipe (105) is fixedly installed between the guide cylinders (103). Several high-pressure nozzles (106) are installed radially downward through the diversion pipe (105).

2. The cleaning device for processing cured meat according to claim 1, characterized in that: The cleaning tank (107) has a discharge hopper (108) installed through it on the side away from the extension rod (101) and fixed by bolts. The top of the discharge hopper (108) has a slot (125) and a baffle (109) is inserted into the slot (125). The baffle (109) has a groove (110).

3. The cleaning device for processing cured meat according to claim 2, characterized in that: The top of the cleaning tank (107) is provided with a cleaning groove (111) between two sets of extension rods (101). Several cleaning rollers (112) are installed in the cleaning groove (111) by bearings and arranged in a U-shape. An inclined bucket (113) is fixedly installed in the cleaning groove (111) below the cleaning rollers (112) and extends to the outside of the bottom end of the cleaning tank (107).

4. A cleaning device for processing cured meat according to claim 3, characterized in that: The cleaning roller (112) extends to one end into the drive box (119) where two driven pulleys (114) are fixedly installed. A driven belt (115) is movably installed between the driven pulleys (114), and a drive belt (116) is movably installed on one of the driven pulleys (114).

5. A cleaning device for processing cured meat according to claim 4, characterized in that: The other end of the drive belt (116) is movably mounted on the drive pulley (117). The drive pulley (117) is mounted on the output end of the drive motor (118) via a shaft. The drive motor (118) is mounted on the bottom surface inside the drive box (119) via bolts. A partition (120) is fixedly installed inside the drive box (119) above the drive motor (118).

6. A cleaning device for processing cured meat according to claim 5, characterized in that: A suction pump (121) is fixedly installed at the top of the partition (120). The suction end of the suction pump (121) extends through and to the outside of the box as a suction connector (122). The pumping end of the suction pump (121) extends through and to the outside of the drive box (119) via a hose and is connected to the diversion pipe (105).

7. A cleaning device for processing cured meat according to claim 6, characterized in that: The drive box (119) is fixedly installed on one side of the cleaning box (107). The drive box (119) is equipped with a door (123) on the side away from the cleaning box (107) via a hinge. Several support legs (124) are fixedly installed at the bottom of the drive box (119) and the cleaning box (107).

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