A dough mixer with a constant water feeding tank

Abstract

The utility model discloses a kind of quantitative water-adding tank for dough mixing, including tank and the water tank cover being set on the tank, water inlet valve and controller are also equipped on the tank, the bottom of the tank is connected with first water outlet pipe, the highest point of the pipeline of first water outlet pipe is provided with automatic exhaust valve, the water outlet of automatic exhaust valve is equipped with second water outlet pipe, the end of second water outlet pipe is equipped with three-way pipe, second water outlet pipe is connected with third water outlet pipe by three-way pipe, the connecting point of automatic exhaust valve and second water outlet pipe to the inlet section of three-way pipe keeps continuous downward inclination gradient.The quantitative water-adding tank for dough mixing disclosed in the utility model can reduce the work burden of workers, and through automatic exhaust and low-level drainage, the pipeline is almost completely emptied, reducing the possibility of microbial growth.

Description

Technical Field

[0001] This utility model relates to the field of food machinery technology, and in particular to a quantitative water dispensing tank for kneading dough. Background Technology

[0002] The quantitative water tank for dough mixing is an automated device in pasta processing. Its core function is to precisely control the amount of water added. It replaces manual experience with a quantitative control system such as a flow meter or weighing sensor, and realizes one-button operation. After manually setting the water volume, the machine is started. The water flows through the pipes into the dough mixer, and the valve automatically closes after the preset value is reached. This equipment can significantly improve the stability of dough quality, production efficiency and hygiene level, and is a key piece of equipment for industrialized food production.

[0003] However, after each watering, a small amount of water may remain in the lowest point of the pipe or inside the flow meter of the traditional water tank used for kneading dough. If the production interval is long, this water may breed microorganisms. For products with extremely high hygiene requirements, this residual water must be drained before each use. This not only wastes water resources, but also increases the number of steps and workload for workers. Utility Model Content

[0004] This utility model discloses a quantitative water tank for kneading dough, which aims to solve the technical problem that after each water addition, a small amount of water may remain at the lowest point of the pipe or inside the flow meter of the traditional quantitative water tank for kneading dough. If the production interval is long, this water may breed microorganisms. For products with extremely high hygiene requirements, this residual water must be drained before each use, which not only wastes water resources but also increases the operating steps and workload of workers.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A quantitative water tank for kneading dough includes a tank body and a water tank cover disposed on the tank body. The tank body is also provided with a water inlet valve and a controller. A first water outlet pipe is connected to the bottom of the tank body. An automatic air vent valve is provided at the highest point of the first water outlet pipe. A second water outlet pipe is provided at the outlet of the automatic air vent valve. A T-junction pipe is provided at the end of the second water outlet pipe. A third water outlet pipe is connected to the second water outlet pipe through the T-junction pipe. The connection point between the automatic air vent valve and the second water outlet pipe and the inlet section of the T-junction pipe maintains a continuously downward slope. A manual ball valve is provided on the inner wall of the vertical section of the T-junction pipe.

[0006] By adopting the above technical solution, the workload of workers can be reduced. Automatic air intake and exhaust, along with low-level drainage, achieve near-complete emptying of the pipeline, greatly improving equipment hygiene and reducing the possibility of microbial growth. Specifically, the controller opens the inlet valve and the main water supply solenoid valve (not shown in the figure). Water flows from the tank through the first outlet pipe into the automatic air vent valve. At this time, the float in the valve body is not floating, the valve disc is open, and the water flow pushes the air in the valve body out of the vent hole. After the vent valve is full of water, the float rises under buoyancy, pushing the valve disc upward through the lever mechanism, tightly closing the vent hole to prevent water pressure leakage. Subsequently, water smoothly enters the dough mixer through the second outlet pipe, the three-way pipe, and the third outlet pipe. When adding water, the controller operates according to the set program. Water flows smoothly into the dough mixer. After the water supply is completed, the main water supply solenoid valve closes. Under the action of gravity, the water at the front end of the second outlet pipe flows towards the dough mixer at the end, causing the water level in the automatic air vent to drop. The float then falls, and the falling float pulls down the valve disc through the lever mechanism, automatically opening the air vent and allowing outside air to enter the pipe. This breaks the negative pressure that may have formed in the second outlet pipe. Since the entire second outlet pipe section has a downward slope, under the action of gravity, the residual water will naturally flow to the lowest point of the second outlet pipe, namely the T-junction. The operator only needs to open the manual ball valve on the T-junction for 2-3 seconds. Under the action of air pressure and gravity, the residual water will be quickly and completely discharged from the outlet of the manual ball valve, and will not flow into the third outlet pipe leading to the dough mixer.

[0007] As a further embodiment of this utility model: the automatic exhaust valve includes a valve body, a float and a valve disc. An exhaust hole is provided on the top outer wall of the valve body. A support rod is fixedly connected inside the valve body. A lever mechanism is hinged to one end of the support rod. The bottom of the lever mechanism is connected to the float, and one end of the lever mechanism is connected to the valve disc used to open and close the exhaust hole.

[0008] By adopting the above technical solution, when water is added, water enters the valve body, and the float rises due to buoyancy. The vent is automatically closed by the lever mechanism to prevent water leakage. When the valve is emptied, water exits the valve body, and the float falls due to gravity. The vent is automatically opened by the lever mechanism to introduce air. The lever mechanism amplifies the small vertical displacement of the float and converts it into the opening and closing action of the valve disc, thereby eliminating the tedious steps of manually monitoring and opening or closing the vent valve, and reducing the workload of workers.

[0009] As a further solution of this utility model: when water is added, water enters the valve body, the float rises due to buoyancy, and the vent is automatically closed by the lever mechanism to prevent water leakage. When the valve is emptied, water exits the valve body, the float falls due to gravity, and the vent is automatically opened by the lever mechanism to introduce air. The lever mechanism amplifies the small vertical displacement of the float and converts it into the opening and closing action of the valve disc, thereby eliminating the tedious steps of manually monitoring and opening or closing the vent valve, and reducing the workload of workers.

[0010] By adopting the above technical solution, the flexible connection provided by the connecting rope allows the float to have a certain degree of freedom and adaptability when the water level fluctuates, avoiding the jamming problem that may be caused by rigid connection. The combined use of valve disc and float effectively prevents dripping or spraying caused by water pressure fluctuations during water injection.

[0011] In summary, this application includes at least one of the following beneficial technical effects: 1. Through the coordinated design of automatic air vent valve, inclined second water outlet pipe, T-pipe and manual ball valve (low-point centralized drainage), the residual water in the pipe can be almost completely drained after water filling, thereby fundamentally eliminating dead water areas and greatly reducing the risk of microbial growth.

[0012] 2. The automatic air vent valve, through a float and lever mechanism, can autonomously sense the rise and fall of the water level in the valve body and automatically open and close the air vent. This achieves sealing when water is added and air intake when emptying, eliminating the tedious steps of manual intervention in the air vent valve and greatly reducing the operator's workload.

[0013] Other features and advantages of this utility model will be disclosed in detail in the following specific embodiments and accompanying drawings. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the overall structure of a quantitative water tank for kneading dough proposed in this utility model.

[0015] Figure 2 This is a cross-sectional view of the automatic air vent valve structure of a quantitative water tank for kneading dough, as proposed in this utility model.

[0016] Figure 3 This is a schematic diagram of the lever mechanism of a quantitative water tank for kneading dough, as proposed in this utility model.

[0017] In the attached diagram: 1. Tank body; 2. Water tank cover; 3. Inlet valve; 4. Controller; 5. First outlet pipe; 6. Automatic air vent valve; 7. Air vent; 8. Second outlet pipe; 9. T-pipe; 10. Support rod; 11. Mounting rod; 12. Valve disc; 13. Float; 14. Connecting rope; 15. Manual ball valve. Detailed Implementation

[0018] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0019] Reference Figure 1 , Figure 2 and Figure 3 A quantitative water tank for kneading dough includes a tank body 1 and a water tank cover 2 installed on the tank body 1. The tank body 1 is also equipped with a water inlet valve 3 and a controller 4. A first water outlet pipe 5 is connected to the bottom of the tank body 1. An automatic air vent valve 6 is installed at the highest point of the first water outlet pipe 5. A second water outlet pipe 8 is installed at the outlet of the automatic air vent valve 6. A three-way pipe 9 is installed at the end of the second water outlet pipe 8. A third water outlet pipe is connected to the second water outlet pipe 8 through the three-way pipe 9. The connection point between the automatic air vent valve 6 and the second water outlet pipe 8 and the inlet section of the three-way pipe 9 maintains a continuous downward slope. A manual ball valve 15 is installed on the inner wall of the vertical section of the three-way pipe 9.

[0020] The manual ball valve 15 has its outlet facing downwards. The residual water outlet is located at the lowest point of the second water outlet pipe 8, which is the vertical section of the three-way pipe 9. When the water is drained, the residual water will naturally collect here under the action of gravity. Opening the manual ball valve 15 will allow the residual water to be discharged accurately and centrally from this outlet downwards, instead of flowing to the third water outlet pipe leading to the dough mixer, thus facilitating the directional discharge of residual water.

[0021] In practical implementation, the automatic air vent valve 6 includes a valve body, a float 13, and a valve disc 12. An air vent 7 is provided on the top outer wall of the valve body. A support rod 10 is fixedly connected inside the valve body. One end of the support rod 10 is hinged to a lever mechanism. The bottom of the lever mechanism is connected to the float 13, and one end of the lever mechanism is connected to the valve disc 12 used to open and close the air vent 7. When water is added, water enters the valve body, and the float 13 rises due to buoyancy. The lever mechanism automatically closes the air vent 7 to prevent water leakage. When the valve is emptied, water exits the valve body, and the float 13 falls due to gravity. The lever mechanism automatically opens the air vent 7 to introduce air. The lever mechanism amplifies the small vertical displacement of the float 13 and converts it into the opening and closing action of the valve disc 12, thereby eliminating the tedious steps of manually monitoring, opening or closing the air vent valve, and reducing the workload of workers.

[0022] Specifically, controller 4 opens inlet valve 3 and main water supply solenoid valve (not shown in the diagram). Water flows from tank 1 through first outlet pipe 5 into automatic air vent valve 6. At this time, float ball 13 in valve body does not float, valve disc 12 opens, and water flow pushes air in valve body out of vent hole 7. After water fills the vent valve, float ball 13 rises under buoyancy, pushing valve disc 12 upward through lever mechanism, tightly closing vent hole 7 to prevent water pressure leakage. Subsequently, water smoothly enters the dough mixer through second outlet pipe 8, three-way pipe 9, and third outlet pipe. When adding water, controller 4 operates according to the set program, and water flows smoothly into the dough mixer. After adding water, main water supply solenoid valve closes, and water at the front end of second outlet pipe 8 flows towards the dough mixer at the end under gravity, causing the water level in automatic air vent valve 6 to drop. The float 13 then falls, and its descent pulls down the valve 12 via the lever mechanism, automatically opening the vent 7 to allow outside air into the pipe. This breaks the negative pressure that may have formed in the second outlet pipe 8. Since the entire second outlet pipe 8 has a downward slope, the residual water will naturally flow to the lowest point of the second outlet pipe 8, namely the three-way pipe 9, under the action of gravity. The operator only needs to open the manual ball valve 15 on the three-way pipe 9 for a few seconds, and the residual water will be quickly and completely discharged from the outlet of the manual ball valve 15 under the action of air pressure and gravity, without flowing into the third outlet pipe leading to the dough mixer. This device has a simple structure and achieves almost complete emptying of the pipe through automatic venting and low-level drainage, greatly improving the hygiene of the equipment and reducing the possibility of microbial growth.

[0023] Reference Figure 2 and Figure 3 In a preferred embodiment, the lever mechanism includes a mounting rod 11, a fulcrum is provided at the hinge of the support rod 10 and the mounting rod 11, a connecting rope 14 is provided on the bottom inner wall of the valve body, the valve body is connected to the float 13 through the connecting rope 14, and one top end of the mounting rod 11 is connected to the valve disc 12.

[0024] It should be noted that the distance from one end of the mounting rod 11 to the fulcrum is greater than the distance from the other end of the mounting rod 11 to the fulcrum.

[0025] Specifically, the connecting rope 14 provides a flexible connection, which allows the float 13 to have a certain degree of freedom and adaptability when the water level fluctuates, avoiding the jamming problem that may be caused by rigid connection. The combined use of valve disc 12 and float 13 effectively prevents dripping or spraying caused by water pressure fluctuations during water injection.

[0026] Reference Figure 1 In a preferred embodiment, the inlet valve 3 is equipped with a filter at the inlet end, which significantly reduces failures caused by wear and blockage. This not only extends the service life of the equipment, but also greatly reduces long-term maintenance costs and downtime.

[0027] Reference Figure 1In a preferred embodiment, the outer wall of the first water outlet pipe 5 is wrapped with heat insulation material, which effectively reduces the heat loss of hot water during the flow of hot water through the pipe, so that the heat energy can be used more efficiently in the dough kneading process, while effectively preventing condensation and keeping the equipment and the surrounding environment dry and clean.

[0028] Working principle: During use, controller 4 opens the inlet valve 3 and the main water supply solenoid valve (not shown in the diagram). Water flows from the tank 1 through the first outlet pipe 5 into the automatic air vent valve 6. At this time, the float ball 13 in the valve body does not float, and the valve disc 12 opens. The water flow pushes the air in the valve body out of the vent hole 7. After the vent valve is filled with water, the float ball 13 rises under the action of buoyancy, and pushes the valve disc 12 upward through the lever mechanism, tightly closing the vent hole 7 to prevent water pressure leakage. Subsequently, water smoothly enters the dough mixer through the second outlet pipe 8, the three-way pipe 9, and the third outlet pipe. When adding water, controller 4 operates according to the set program, and water flows smoothly into the dough mixer. After the water addition is completed, the main water supply solenoid valve closes, and the water in the second outlet pipe 8... Water flows towards the dough mixer at the end under gravity, causing the water level in the automatic air vent valve 6 to drop. The float ball 13 then falls, and the falling float ball 13 pulls down the valve disc 12 through the lever mechanism, automatically opening the air vent 7 and allowing outside air to enter the pipe. This breaks the negative pressure that may have formed in the second water outlet pipe 8. Since the entire second water outlet pipe 8 has a downward slope, the residual water will naturally flow to the lowest point of the second water outlet pipe 8, namely the three-way pipe 9, under gravity. The operator only needs to open the manual ball valve 15 on the three-way pipe 9 for a few seconds, and the residual water will be quickly and completely discharged from the outlet of the manual ball valve 15 under the action of air pressure and gravity, without flowing into the third water outlet pipe leading to the dough mixer.

[0029] The above description is merely a preferred embodiment of this utility model, but the protection scope of this utility model is not limited thereto. The substitutions may be replacements of some structures, devices, or method steps, or they may be complete technical solutions. Equivalent substitutions or modifications made based on the technical solution and inventive concept of this utility model should all be covered within the protection scope of this utility model.

Claims

1. A quantitative water tank for kneading dough, comprising a tank body (1) and a water tank cover (2) disposed on the tank body (1), wherein the tank body (1) is further provided with a water inlet valve (3) and a controller (4), characterized in that, The bottom of the box (1) is connected to a first water outlet pipe (5). An automatic air vent valve (6) is installed at the highest point of the first water outlet pipe (5). A second water outlet pipe (8) is installed at the outlet of the automatic air vent valve (6). A three-way pipe (9) is installed at the end of the second water outlet pipe (8). A third water outlet pipe is connected to the second water outlet pipe (8) through the three-way pipe (9). The connection point between the automatic air vent valve (6) and the second water outlet pipe (8) and the inlet section of the three-way pipe (9) maintains a continuous downward slope. A manual ball valve (15) is installed on the inner wall of the vertical section of the three-way pipe (9).

2. The quantitative water tank for kneading dough according to claim 1, characterized in that, The outlet of the manual ball valve (15) is set downward.

3. The quantitative water tank for kneading dough according to claim 2, characterized in that, The automatic exhaust valve (6) includes a valve body, a float (13) and a valve disc (12). An exhaust hole (7) is provided on the top outer wall of the valve body. A support rod (10) is fixedly connected inside the valve body. A lever mechanism is hinged to one end of the support rod (10). The bottom of the lever mechanism is connected to the float (13). One end of the lever mechanism is connected to the valve disc (12) used to open and close the exhaust hole (7).

4. The quantitative water tank for kneading dough according to claim 3, characterized in that, The lever mechanism includes a mounting rod (11), a fulcrum is provided at the hinge of the support rod (10) and the mounting rod (11), a connecting rope (14) is provided on the bottom inner wall of the valve body, the valve body is connected to the float (13) through the connecting rope (14), and one top end of the mounting rod (11) is connected to the valve disc (12).

5. A quantitative water tank for kneading dough according to claim 4, characterized in that, The distance from one end of the mounting rod (11) to the fulcrum is greater than the distance from the other end of the mounting rod (11) to the fulcrum.

6. The quantitative water tank for kneading dough according to claim 1, characterized in that, The inlet valve (3) is equipped with a filter at the inlet end.

7. A quantitative water tank for kneading dough according to claim 6, characterized in that, The outer wall of the first water outlet pipe (5) is wrapped with heat insulation material.

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