Vegetable blanching mechanism with high temperature control precision

Abstract

The application relates to the technical field of vegetable blanching processing equipment, in particular to a vegetable blanching mechanism with high temperature control precision, which comprises a water discharge pool, supporting vertical rods, a cabin, a sliding groove, connecting rods, an electric telescopic rod, a guide groove, a connecting cage, a mesh cylinder, a mesh plate, a sealing plate, a liquid inlet pipeline and a discharge pipeline. The water discharge pool is rectangular in appearance. The supporting vertical rods are symmetrically fixedly connected to the inner sides of the middle positions of the water discharge pool. The two sides of the open one end of the cabin are movably connected to the upper ends of the two supporting vertical rods respectively. The sliding grooves are symmetrically arranged on the outer surfaces of the two sides of the cabin close to the middle positions. The lower ends of the connecting rods are slidably connected to the sliding grooves respectively. The upper ends of the connecting rods are movably connected to the surfaces away from the two sides of the open one end of the cabin. One end of the electric telescopic rod is movably connected to the outer surface close to the lower end of the connecting rod. The application has the effects of simple operation, synchronous temperature rising blanching of vegetables, rapid discharge of blanching liquid and improvement of the temperature precision of vegetable blanching.

Description

Technical Field

[0001] This application relates to the technical field of vegetable blanching and processing equipment, and in particular to a vegetable blanching mechanism with high temperature control accuracy. Background Technology

[0002] The processing of vegetable products involves multiple steps, among which blanching is a crucial one. Some processes require blanching in water above 65 degrees Celsius, but the blanching time cannot be too long, as prolonged blanching can affect the crispness or unique texture of the vegetables, impacting the quality of the finished product. Therefore, controlling the blanching time is paramount. Existing blanching methods sometimes use temporary heating, while others involve pouring boiling or hot water into a container holding the vegetable raw materials. However, both methods suffer from uneven heating. When hot water is poured in, the accumulation of vegetables causes some parts to be over-blanched, while the water temperature at the bottom drops below 65 degrees Celsius or other critical values, resulting in uneven blanching and hindering the production of high-quality products. To address this unevenness, manual or mechanical stirring is typically used to agitate the vegetables. However, this agitation is insufficient for larger volumes of vegetables to achieve uniform blanching and rapid removal of hot water. Therefore, the structure proposed in this application aims to solve these problems. Summary of the Invention

[0003] To address the shortcomings of existing technologies, the purpose of this application is to provide a vegetable blanching mechanism that is simple to operate, can simultaneously heat and blanch vegetables, quickly drain the blanching liquid, and improve the accuracy of vegetable blanching temperature.

[0004] The above-mentioned objective of this application is achieved through the following technical solution: A vegetable blanching mechanism with high temperature control precision includes: a water tank, supporting uprights, a chamber, chutes, connecting rods, an electric telescopic rod, a guide groove, a connecting cage, a mesh cylinder, a mesh plate, a sealing plate, an inlet pipe, and a discharge pipe. The water tank is rectangular in shape. The supporting uprights are symmetrically and fixedly connected to the inner side of the center of the water tank. One side of the opening of the chamber is movably connected to the upper ends of the two supporting uprights. The chutes are symmetrically arranged on the outer surfaces of the chamber near the center. The lower ends of the connecting rods are slidably connected to the chutes, and the upper ends of the connecting rods are movably connected to the surfaces of the chamber away from the opening. One end of the electric telescopic rod is connected to the lower end of the connecting rod. The outer surface of the container is movably connected, and the other end of the electric telescopic rod is movably connected to the outer surface of the water tank near the right side. The guide grooves are equidistantly opened on the inner wall of the container. The connecting cage is cylindrical in appearance, and the edge of the connecting cage is provided with a raised annular frame, and the annular frame is slidably connected to the guide groove. The mesh cylinder is fixedly connected inside the connecting cage, and the opening end of the mesh cylinder is the same as the opening end of the container. The mesh plate is set at the opening end of the mesh cylinder. The end of the connecting cage is provided with a rotating shaft, and the rotating shaft passes through the end of the container. The sealing plate is set at the opening end of the container. The liquid inlet pipe is set at the upper end of the container, and the discharge pipe is symmetrically set at the lower end of the container.

[0005] Optionally, a normally closed solenoid valve is provided at the lower end of each discharge pipe.

[0006] Optionally, it also includes a transmission gear plate, a reduction motor, and a drive gear. The transmission gear plate is fixedly connected to a rotating shaft extending outside the cabin from the connecting cage. The reduction motor is fixedly connected to the outer surface of the cabin corresponding to one side of the transmission gear plate. The drive gear is fixedly connected to the end of the reduction motor. The drive gear and the transmission gear plate are meshed together.

[0007] Optionally, it also includes a diversion pipe, which is connected to the liquid inlet pipe. The diversion pipe is connected to liquid inlet branch pipes at equal intervals, and the liquid inlet branch pipes are connected to the top of the cabin at equal intervals.

[0008] Optionally, it also includes rollers, which are rotatably connected at equal intervals to the protruding annular frames provided on the edge of the connecting cage, and the rollers are rollingly connected to the inner wall of the guide groove.

[0009] Optionally, the size of the drive gear is smaller than the diameter of the transmission gear disc.

[0010] Optionally, a protective shell is also included, which is fixedly connected to the corresponding housing surface at the transmission gear disc.

[0011] This high-precision temperature-controlled vegetable blanching mechanism can be adjusted to raise or lower one end of the chamber opening, facilitating smooth feeding and discharging. During blanching, the rolling motion ensures even immersion of the vegetables inside, resulting in uniform temperature distribution. The temperature inside and outside, as well as top and bottom, can reach the set temperature range, greatly improving the accuracy of blanching. This high-precision temperature-controlled vegetable blanching mechanism features a connecting cage and mesh cylinder that allow for simultaneous blanching of a large volume of vegetables. After the blanching time is up, the vegetables can be quickly discharged through a large-diameter drain pipe and temporarily stored in a water tank. This rapid cooling of the internal temperature helps prevent over-processing caused by prolonged blanching, meeting the needs of real-world scenarios and demonstrating significant practical value. This high-precision temperature-controlled vegetable blanching mechanism uses an electric telescopic rod for height adjustment. When blanching liquid is added, the chamber does not rotate, but the mesh cylinder carrying the vegetables inside rotates, allowing its lower part to be immersed in the blanching liquid. Compared with existing processing methods, it is easier to achieve high-precision control, enabling shorter blanching operations and meeting the needs of higher-quality modern processing. Attached Figure Description

[0012] Figure 1 This is a schematic diagram of a partial cross-sectional structure provided in an embodiment of this application; Figure 2 This is a schematic diagram of some component structures provided in the embodiments of this application; Figure 3 This is a schematic diagram of the end structure provided in an embodiment of this application.

[0013] Reference numerals: 1. Water discharge pool; 2. Supporting upright; 3. Chamber; 4. Slide groove; 5. Connecting rod; 6. Electric telescopic rod; 7. Guide groove; 8. Connecting cage; 9. Net cylinder; 10. Net plate; 11. Sealing plate; 12. Liquid inlet pipe; 13. Discharge pipe; 14. Transmission gear plate; 15. Gear motor; 16. Drive gear; 17. Diverter pipe; 18. Liquid inlet branch pipe; 19. Roller; 20. Protective shell. Detailed Implementation

[0014] The present application will be further described in detail below with reference to the accompanying drawings.

[0015] To better understand the technical solutions presented in the embodiments of this application, the working principle of existing high-precision temperature control vegetable blanching mechanisms will first be introduced.

[0016] Existing vegetable blanching equipment either directly heats the pot or packages the vegetables and places them in a cage filled with a blanching liquid at a certain temperature. However, due to the large volume of packaged vegetables being soaked, the temperature in the middle of the package is lower, while the outer part is soaked for a longer period, resulting in a temperature difference between the inside and outside. Although water temperature can be controlled to stabilize it at a certain value, the internal temperature has already decreased by the time the vegetables enter through the gaps, failing to achieve the preset blanching precision. Therefore, existing blanching equipment needs to be improved to solve these problems.

[0017] Please see Figure 2 This application discloses a vegetable blanching mechanism with high temperature control accuracy, comprising: a water tank 1, supporting poles 2, a chamber 3, a chute 4, connecting rods 5, an electric telescopic rod 6, a guide groove 7, a connecting cage 8, a mesh cylinder 9, a mesh plate 10, a sealing plate 11, an inlet pipe 12, and an outlet pipe 13. The water tank 1 is rectangular in shape. The supporting poles 2 are symmetrically and fixedly connected to the inner side of the middle position of the water tank 1. The two sides of the opening end of the chamber 3 are movably connected to the upper ends of the two supporting poles 2. The chute 4 is symmetrically arranged on the outer surface of the two sides near the middle position of the chamber 3. The lower ends of the connecting rods 5 are slidably connected to the chute 4, and the upper ends of the connecting rods 5 are movably connected to the surfaces of the two sides away from the opening end of the chamber 3. The electric telescopic rod... One end of the electric telescopic rod 6 is movably connected to the outer surface of the connecting rod 5 near the lower end, and the other end of the electric telescopic rod 6 is movably connected to the outer surface of the water tank 1 near the right side. The guide grooves 7 are equidistantly opened on the inner wall of the chamber 3. The connecting cage 8 is cylindrical in appearance. The edge of the connecting cage 8 is provided with a raised annular frame, and the annular frame is slidably connected to the guide grooves 7 respectively. The mesh cylinder 9 is fixedly connected inside the connecting cage 8. The opening end of the mesh cylinder 9 is the same as the opening end of the chamber 3. The mesh plate 10 is set at the opening end of the mesh cylinder 9. The end of the connecting cage 8 is provided with a rotating shaft, and the rotating shaft passes through the end of the chamber 3. The sealing plate 11 is set at the opening end of the chamber 3. The liquid inlet pipe 12 is set at the upper end of the chamber 3. The discharge pipe 13 is symmetrically set at the lower end of the chamber 3.

[0018] Specifically, during use, the vegetables to be blanched are placed into the mesh cylinder 9, and then the mesh plate 10 is closed, forming a cage-like enclosed structure inside. During this process, by adjusting the electric telescopic rod 6, the position of the connecting rod 5 can be changed, thereby causing the opening of the chamber 3 to tilt upwards or downwards, facilitating feeding or unloading. The sliding groove 4 effectively prevents the electric telescopic rod 6 from getting stuck, making its pushing process smoother. After adding the vegetables, the chamber 3 is adjusted to be level, and then the sealing plate 11 is closed. The edge of the sealing plate 11 is equipped with a sealing strip and a sealing gasket, which can achieve a watertight seal after closing. The connecting cage frame 8 provides good support. The design serves to prevent deformation of the mesh cylinder 9, maintaining a certain distance between the mesh cylinder 9 and the inner wall of the chamber 3, allowing for the storage of a certain height of high-temperature blanching liquid. The inlet pipe 12 can quickly guide the already heated blanching liquid from the outside into the chamber 3. Before the liquid is added, the connecting cage 8 has already started rotating to prevent the vegetables inside from being blanched for too long. When adding the liquid, the liquid level needs to be less than half of the chamber 3, i.e., less than half full. The guide groove 7 can limit the rotation of the connecting cage 8, allowing it to rotate around the axis of the chamber 3, achieving precise blanching of vegetables in each position and solving the problem of uneven blanching in existing methods.

[0019] Please see Figure 2 As another specific implementation provided in the application, normally closed solenoid valves are respectively provided at the lower end of the discharge pipe 13.

[0020] Specifically, the discharge pipe 13 has a large diameter and at least two pipes, which can quickly discharge the liquid inside the chamber 3 when the solenoid valve is opened, so that the blanching process ends quickly and achieves the purpose of high-precision blanching. Compared with the existing blanching structure, the termination speed is faster and it can be used for vegetable processing with shorter blanching time, thereby improving the precision of vegetable blanching.

[0021] Please see Figure 2 As another specific embodiment provided in the application, it also includes a transmission gear 14, a reduction motor 15 and a drive gear 16. The transmission gear 14 is fixedly connected to the rotating shaft of the connecting cage 8 extending outside the cabin 3. The reduction motor 15 is fixedly connected to the outer surface of the cabin 3 corresponding to one side of the transmission gear 14. The drive gear 16 is fixedly connected to the end of the reduction motor 15. The drive gear 16 and the transmission gear 14 are meshed together.

[0022] Specifically, the geared motor 15 can drive the drive gear 16 to rotate through the output shaft, thereby driving the transmission gear disk 14.

[0023] Please see Figure 2As another specific embodiment provided in the application, it also includes a diversion pipe 17, which is connected to the liquid inlet pipe 12. Liquid inlet branch pipes 18 are connected to the diversion pipe 17 at equal intervals, and the liquid inlet branch pipes 18 are connected to the top of the cabin 3 at equal intervals.

[0024] Specifically, the branch pipe 17 can temporarily store a relatively large amount of liquid, thereby making the liquid flowing through the inlet branch pipe 18 more uniform, achieving a uniformly distributed blanching process. Combined with the internal rotation effect, a high-precision blanching process can be achieved when adding liquid.

[0025] Please see Figure 2 As another specific embodiment provided in the application, it also includes rollers 19, which are equidistantly rotatably connected to the protruding annular frame provided on the edge of the connecting cage 8, and the rollers 19 are respectively rotatably connected to the inner wall of the guide groove 7.

[0026] Specifically, the rollers 19 reduce the frictional resistance of the connecting cage 8, making rotation more flexible, reducing power requirements during operation, and extending service life.

[0027] Please see Figure 2 As another specific embodiment provided in the application, the size of the drive gear 16 is smaller than the diameter of the transmission gear disk 14.

[0028] Specifically, due to the significant difference in diameter between the two components, a larger torque output can be achieved, ensuring stable operation of larger equipment. Furthermore, the transmission method of this structure can significantly reduce the failure rate and lower subsequent operating costs.

[0029] Please see Figure 2 As another specific embodiment provided in the application, it also includes a protective shell 20, which is fixedly connected to the surface of the cabin 3 corresponding to the transmission gear disk 14.

[0030] Specifically, the protective shell 20 can seal the moving components at the transmission gear plate 14, preventing the entry of liquids or dust and avoiding personnel contact, thus improving safety during use.

[0031] The embodiments described in this specific implementation are preferred embodiments of this application and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A vegetable blanching mechanism with high temperature control accuracy, characterized in that, include: The container comprises a water discharge pool (1), supporting uprights (2), a chamber (3), a chute (4), a connecting rod (5), an electric telescopic rod (6), a guide groove (7), a connecting cage (8), a mesh cylinder (9), a mesh plate (10), a sealing plate (11), an inlet pipe (12), and an outlet pipe (13). The water discharge pool (1) is rectangular in shape. The supporting uprights (2) are symmetrically fixedly connected to the inner side of the middle position of the water discharge pool (1). The two sides of the opening end of the chamber (3) are movably connected to the upper ends of the two supporting uprights (2). The chute (4) is symmetrically arranged on the outer surface of the two sides near the middle position of the chamber (3). The lower end of the connecting rod (5) is slidably connected to the chute (4). The upper end of the connecting rod (5) is movably connected to the surface of the two sides away from the opening end of the chamber (3). One end of the electric telescopic rod (6) is connected to the lower end of the connecting rod (5). The outer surface is movably connected, and the other end of the electric telescopic rod (6) is movably connected to the outer surface of the water tank (1) near the right side. The guide groove (7) is equidistantly opened on the inner wall of the cabin (3). The connecting cage (8) is cylindrical in appearance. The edge of the connecting cage (8) is provided with a raised ring frame, and the ring frame is slidably connected to the guide groove (7). The mesh cylinder (9) is fixedly connected inside the connecting cage (8). The opening end of the mesh cylinder (9) is the same as the opening end of the cabin (3). The mesh plate (10) is set at the opening end of the mesh cylinder (9). The end of the connecting cage (8) is provided with a rotating shaft, and the rotating shaft passes through the end of the cabin (3). The sealing plate (11) is set at the opening end of the cabin (3). The liquid inlet pipe (12) is set at the upper end of the cabin (3). The discharge pipe (13) is symmetrically set at the lower end of the cabin (3).

2. The vegetable blanching mechanism with high temperature control accuracy according to claim 1, characterized in that: The lower end of the discharge pipe (13) is equipped with a normally closed solenoid valve.

3. The vegetable blanching mechanism with high temperature control accuracy according to claim 1, characterized in that: It also includes a transmission gear plate (14), a reduction motor (15) and a drive gear (16). The transmission gear plate (14) is fixedly connected to the rotating shaft of the connecting cage (8) extending outside the cabin (3). The reduction motor (15) is fixedly connected to the outer surface of the cabin (3) on the side corresponding to the transmission gear plate (14). The drive gear (16) is fixedly connected to the end of the reduction motor (15). The drive gear (16) and the transmission gear plate (14) are meshed together.

4. The vegetable blanching mechanism with high temperature control accuracy according to claim 1, characterized in that: It also includes a diversion pipe (17), which is connected to the liquid inlet pipe (12). The diversion pipe (17) is connected to the liquid inlet branch pipe (18) at equal intervals, and the liquid inlet branch pipe (18) is connected to the top of the cabin (3) at equal intervals.

5. The vegetable blanching mechanism with high temperature control accuracy according to claim 1, characterized in that: It also includes rollers (19), which are equidistantly rotatably connected to the protruding annular frame provided on the edge of the connecting cage (8), and the rollers (19) are rotatably connected to the inner wall of the guide groove (7).

6. The vegetable blanching mechanism with high temperature control accuracy according to claim 3, characterized in that: The size of the drive gear (16) is smaller than the diameter of the transmission gear (14).

7. The vegetable blanching mechanism with high temperature control accuracy according to claim 1, characterized in that: It also includes a protective shell (20), which is fixedly connected to the surface of the cabin (3) corresponding to the transmission gear plate (14).

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