A layered conveying and hull breaking and baking device for refrigerated camellia oleifera fruits

Abstract

This utility model relates to the field of drying equipment technology, specifically disclosing a layered conveying and shell-breaking baking device for refrigerated camellia seeds. Its structure includes a baking oven with a multi-layered reciprocating conveying assembly inside, a heating assembly connected to the bottom, and a hot air circulation assembly connected to the top of the baking oven and the heating assembly on the outer wall. The conveying assembly includes a mesh conveyor belt, L-shaped baffles on both sides, and shelves on the conveying working surface. The top of the baking oven has a feed hopper and an exhaust pipe, and the bottom has a discharge hopper. It also includes a temperature sensor and control panel on the inner wall of the baking oven. This utility model achieves continuous conveying of camellia seeds through the multi-layered conveying assembly, while the heating assembly, in conjunction with the hot air circulation assembly, provides uniform hot airflow and recovers heat. The temperature sensor and control panel regulate drying parameters, solving the problems of low efficiency in traditional sun-drying and single-oven operations, ensuring the quality of camellia seeds, and is suitable for large-scale processing.

Description

Technical Field

[0001] This utility model relates to the field of drying equipment technology, specifically a layered conveying and shell-breaking baking device for refrigerated camellia fruit. Background Technology

[0002] When the camellia fruit is ripe, farmers pick the fresh fruit directly from the tree. The traditional process for processing the fresh fruit to extract the seeds involves first piling them up to complete the post-ripening process. After ripening, the camellia fruit is usually stored in a cold storage. After the weather clears up, it is dried to crack the outer shell of the camellia fruit, exposing the seeds inside, which makes it easier to separate the shell from the seeds later. However, the traditional drying method is limited by natural conditions. Rainy weather can easily cause the refrigerated camellia fruit to become damp and moldy, affecting the quality of the camellia seeds. In addition, the drying cycle is long and requires a large area, which cannot meet the efficiency and stability requirements of large-scale processing. Therefore, it is necessary to replace the traditional process with mechanized drying equipment.

[0003] Based on the above scenario, the prior art discloses a camellia fruit drying device (CN201711036773.5), including a drying oven. The front end of the drying oven is equipped with a rotary switch door. The drying oven is equipped with a camellia fruit placement platform. The left and right ends of the camellia fruit placement platform are respectively equipped with a left baffle and a right baffle. The left and right baffles can be fixed to the camellia fruit placement platform or pulled out from the camellia fruit placement platform. The lower end of the left baffle and / or the right baffle is equipped with a camellia fruit discharge channel. The camellia fruit placement platform is composed of several parallel and closely adjacent regular hexagonal prisms. The drying oven is also equipped with a rotary switch to control the rotation of the regular hexagonal prisms. When the regular hexagonal prisms rotate, some camellia seeds will break out of their shells and fall through the gaps between adjacent regular hexagonal prisms. The bottom center of the drying oven is equipped with a camellia seed outlet to facilitate the collection of camellia seeds at the bottom of the drying oven.

[0004] However, the aforementioned camellia fruit drying device adopts a single-oven batch operation mode, which requires the camellia fruit to be placed on the platform and the oven door to be closed for drying. After the drying is completed, the door is opened to discharge the material. This makes it impossible to achieve continuous feeding, conveying and drying of camellia fruit, resulting in low overall drying efficiency and making it difficult to meet the continuous production needs of large-scale camellia fruit processing scenarios. Utility Model Content

[0005] To address the technical deficiencies in the background technology, this utility model proposes a layered conveying, shell-breaking, and roasting device for refrigerated camellia fruit. To further solve the aforementioned technical problems and meet practical needs, the specific technical solution is as follows: A layered conveying and roasting device for refrigerated camellia fruit includes a roasting oven. The roasting oven contains a multi-layered reciprocating conveying assembly. A heating assembly connected to the bottom of the roasting oven is located therein. A hot air circulation assembly is located on the outer wall of the roasting oven and is connected to both the top of the roasting oven and the heating assembly. The conveying assembly includes a mesh conveyor belt, L-shaped baffles on both sides of the mesh conveyor belt and connected to the inner wall of the roasting oven, several shelves on the conveying surface of the mesh conveyor belt, several exhaust pipes on the top surface of the roasting oven, a discharge hopper at the bottom of the roasting oven, and a feed hopper at the top of the roasting oven.

[0006] As a further technical solution of this utility model, the mesh conveyor belt includes a first conveyor belt, a second conveyor belt, a third conveyor belt, and a fourth conveyor belt arranged sequentially from top to bottom inside the baking oven. The first conveyor belt, the second conveyor belt, the third conveyor belt, and the fourth conveyor belt have the same structure, each including a conveyor mesh belt, two drive rollers symmetrically arranged inside both ends of the conveyor mesh belt and drivenly connected to the conveyor mesh belt, and a motor arranged on the outer wall of the baking oven. The two ends of the drive rollers are rotatably connected to the side wall of the baking oven, and the power output shaft of the motor is drivenly connected to one of the drive rollers.

[0007] As a further technical solution of this utility model, the discharge ends of the first conveyor belt, the second conveyor belt, and the third conveyor belt are respectively provided with guide plates, and the guide plates are inclined and one end is connected to the inner wall of the baking oven.

[0008] As a further technical solution of this utility model, the heating component includes a heating box disposed at the bottom of the baking oven and connected thereto, a plurality of heating rods disposed inside the heating box, and a plurality of fans disposed at the bottom of the heating box. The heating rods are disposed above the fans and connected to the inner wall of the baking oven.

[0009] As a further technical solution of this utility model, a second air equalization plate and a first air equalization plate are sequentially arranged above the heating rod, wherein the diameter of the air equalization holes on the surface of the second air equalization plate is larger than the diameter of the air equalization holes on the surface of the first air equalization plate.

[0010] As a further technical solution of this utility model, the hot air circulation assembly includes an air pump disposed outside the baking oven and connected to the baking oven, a gas dryer connected to the air pump at one end, and a gas supply pipe disposed at the other end of the gas dryer, and the gas dryer is connected to the heating box through the gas supply pipe.

[0011] As a further technical solution of this utility model, the air inlet end of the air pump is connected to the air extraction main pipe, and a plurality of air extraction branch pipes connected to the air inlet end of the air extraction main pipe are provided on the side wall of the top of the baking oven, and the air extraction branch pipes are evenly distributed on the side wall of the top of the baking oven.

[0012] As a further technical solution of this utility model, a plurality of gas supply branches are provided between the heating rod and the fan at equal intervals. One end of the gas supply branch is provided through the side wall of the heating box and is connected to the air inlet end of the gas supply pipe. A plurality of gas supply holes are provided on the top surface of the gas supply branch, and the gas supply holes are distributed at equal intervals along the length direction of the gas supply branch.

[0013] The beneficial effects of this utility model are as follows: This invention enables continuous drying of camellia oleifera fruits. A multi-layer reciprocating mesh conveyor belt allows for continuous feeding and layer-by-layer transport, avoiding the low efficiency of traditional batch processing and adapting to large-scale processing needs. The heating assembly, through heating rods, a fan, and a double-layer perforated plate, ensures uniform hot air distribution, guaranteeing even drying of the camellia oleifera fruits and protecting the quality of the seeds. Simultaneously, the drying process causes the outer shell of the camellia oleifera fruits to crack, facilitating subsequent shell-to-seed separation. The hot air circulation assembly recovers heat from the drying chamber and dries the gases, achieving heat reuse to save energy, improve drying stability, and shorten the processing cycle. Attached Figure Description

[0014] Figure 1 This is one of the schematic diagrams of the internal structure of this utility model.

[0015] Figure 2 This is the second schematic diagram of the internal structure of this utility model.

[0016] Figure 3 This is a schematic diagram of the hot air circulation component of this utility model.

[0017] Figure 4 This is a schematic diagram of the conveying component structure of this utility model.

[0018] Reference numerals: 1-Baking oven; 11-Feed hopper; 12-Discharge hopper; 13-Exhaust pipe; 2-Heating assembly; 21-Heating box; 22-Fan; 23-Heating rod; 24-First air distribution plate; 25-Second air distribution plate; 3-Hot air circulation assembly; 31-Air pump; 32-Gas dryer; 33-Air extraction branch pipe; 34-Air extraction main pipe; 35-Gas delivery pipe; 36-Gas delivery branch pipe; 37-Gas delivery hole; 4-Conveying assembly; 41-Wire mesh conveyor belt; 411-Conveyor mesh belt; 412-Motor; 413-Drive roller; 42-Shelf; 43-L-shaped baffle; 44-Guide plate. Detailed Implementation

[0019] The embodiments of this utility model will be described below with reference to the accompanying drawings and related examples. The embodiments of this utility model are not limited to the following examples, and this utility model relates to relevant necessary components in this technical field, which should be regarded as well-known technology in this technical field and can be known and mastered by those skilled in this technical field.

[0020] like Figures 1 to 4 As shown, this utility model provides a technical solution: a layered conveying and shell-breaking baking device for refrigerated camellia fruit, including a baking box 1. The baking box 1 is equipped with a multi-layer reciprocating conveying assembly 4. The bottom of the baking box 1 is equipped with a heating assembly 2 connected to the baking box 1. The outer wall of the baking box 1 is equipped with a hot air circulation assembly 3. The hot air circulation assembly 3 is connected to the top of the baking box 1 and the heating assembly 2 respectively. The conveying assembly 4 includes a mesh conveyor belt 41 and L-shaped baffles 43 arranged on both sides of the mesh conveyor belt 41 and connected to the inner wall of the baking box 1. Several shelves 42 are arranged on the conveying working surface of the mesh conveyor belt 41. Several exhaust pipes 13 are arranged on the top surface of the baking box 1. A discharge hopper 12 is arranged at the bottom of the baking box 1. A feed hopper 11 is arranged at the top of the baking box 1.

[0021] Furthermore, in the above structure, the mesh conveyor belt 41 includes a first conveyor belt, a second conveyor belt, a third conveyor belt, and a fourth conveyor belt arranged sequentially from top to bottom inside the baking oven 1. The first conveyor belt, the second conveyor belt, the third conveyor belt, and the fourth conveyor belt have the same structure, each including a conveyor mesh belt 411, two drive rollers 413 symmetrically arranged inside both ends of the conveyor mesh belt 411 and drivenly connected to the conveyor mesh belt 411, and a motor 412 arranged on the outer wall of the baking oven 1. The two ends of the drive rollers 413 are rotatably connected to the side wall of the baking oven 1, and the power output shaft of the motor 412 is drivenly connected to one of the drive rollers 413.

[0022] This invention achieves continuous conveying and drying of camellia fruit through the cooperation of the conveying component 4 and the baking oven 1, completely breaking through the limitations of traditional batch operation in a single oven. The feeding hopper 11 at the top of the baking oven 1 continuously feeds in refrigerated camellia fruit, which falls directly into the uppermost first conveyor belt. The motor 412 drives the drive roller 413 to rotate through the drive power output shaft, and the drive roller 413 in turn drives the conveyor belt 411 to move, so that the camellia fruit moves along the conveying direction. Subsequently, the camellia fruit is sequentially transferred to the second, third, and fourth conveyor belts. The first and third conveyor belts have the same conveying direction, and their conveying directions are opposite to those of the second and fourth conveyor belts, forming a multi-layer reciprocating conveying path, which effectively improves the operating efficiency in large-scale processing scenarios.

[0023] The L-shaped baffles 43 on both sides of the mesh conveyor belt 41 of this utility model are connected to the inner wall of the baking oven 1, which can effectively prevent the camellia fruit from sliding off the side of the conveyor belt. Several shelves 42 on the working surface of the conveyor belt 411 can limit the camellia fruit when the conveyor belt is running, avoiding the accumulation and jamming of the camellia fruit due to changes in conveying angle or speed, ensuring that each camellia fruit can pass evenly through the drying area inside the baking oven 1, laying the foundation for subsequent shelling and quality assurance. At the same time, the bottom of the baking oven 1 is connected to the heating component 2, which can convey hot air upwards. The mesh structure of the mesh conveyor belt 41 facilitates the penetration of hot air, so that the upper and lower layers of camellia fruit can fully contact the heat. The exhaust pipe 13 on the top can timely discharge the moisture generated during the drying process, and the discharge hopper 12 at the bottom can collect the dried and shelled camellia fruit and camellia seeds, which is convenient for subsequent separation operations.

[0024] It should be noted that the structure of this utility model should also include a temperature sensor and a control panel installed on the inner wall of the baking oven 1. The control panel is used to receive the temperature data inside the baking oven 1 collected in real time by the temperature sensor and display it intuitively on the panel display screen, so that the operator can keep track of the drying environment temperature in real time. At the same time, the control panel is electrically connected to the heating component 2, the conveying component 4, and the hot air circulation component 3 to realize multi-component coordinated control: when the temperature sensor detects that the temperature inside the baking oven 1 is lower than the preset value, the control panel will automatically start the heating rod 23 and increase its power, and at the same time, the speed of the fan 22 can be appropriately increased to accelerate the hot air delivery; if the temperature is higher than the preset value, the power of the heating rod 23 will be reduced or some of the heating rods 23 will be paused. With the adjustment of the speed of the suction pump 31, the temperature inside the oven will be kept stable. In addition, the control panel can also adjust the speed of the motor 412, thereby controlling the conveying speed of the mesh conveyor belt 41. When the moisture content of the camellia fruit is high, the conveying speed can be reduced to extend the drying time; when the moisture content is low, the speed can be increased to improve efficiency, thereby further improving the ease of operation and the controllability of the drying process.

[0025] As one of the preferred embodiments of this utility model, such as Figure 1 As shown, the discharge ends of the first conveyor belt, the second conveyor belt, and the third conveyor belt are respectively provided with guide plates 44, and the guide plates 44 are inclined and one end is connected to the inner wall of the baking oven 1.

[0026] In the layered conveying process, the guide plate 44 serves as the connecting material between the upper and lower conveyor belts. Its inclined structure, with one end fixed to the inner wall of the baking oven 1, can receive the camellia fruits falling from the discharge ends of the first, second, and third conveyor belts and guide them smoothly to the lower conveyor belt (such as the camellia fruits from the first conveyor belt falling into the second conveyor belt via the guide plate 44). This prevents the camellia fruits from piling up or deviating from the conveying path when they fall directly, ensuring the smoothness of multi-layer reciprocating conveying. At the same time, the surface of the guide plate 44 can be provided with heat-resistant cushioning material, which is suitable for the high-temperature environment inside the baking oven 1 and can also cushion the impact of the falling camellia fruits to reduce splashing after collision.

[0027] As one of the preferred embodiments of this utility model, such as Figure 1 and Figure 2 As shown, the heating assembly 2 includes a heating box 21 disposed at the bottom of the baking oven 1 and connected thereto, a plurality of heating rods 23 disposed inside the heating box 21, and a plurality of fans 22 disposed at the bottom of the heating box 21. The heating rods 23 are disposed above the fans 22 and connected to the inner wall of the baking oven 1.

[0028] Furthermore, in the above structure, a second air equalization plate 25 and a first air equalization plate 24 are sequentially arranged above the heating rod 23. The diameter of the air equalization holes on the surface of the second air equalization plate 25 is larger than the diameter of the air equalization holes on the surface of the first air equalization plate 24.

[0029] Heating assembly 2 provides a stable and uniform heat source for drying camellia fruit in baking oven 1 through the coordinated operation of various components. Heating box 21 is connected to the bottom of baking oven 1, providing installation space for internal components while ensuring that heat can smoothly enter baking oven 1. After the several fans 22 at the bottom of heating box 21 are started, they can generate upward airflow. The heating rod 23 located above the fans 22 and connected to the inner wall of baking oven 1 can heat the upward airflow. The airflow generated by the fans 22 can just transport the heat released by the heating rod 23 upward, forming a continuous hot airflow, providing the temperature conditions required for drying camellia fruit on each layer of mesh conveyor belt 41 in baking oven 1.

[0030] Furthermore, the second air-equalizing plate 25 and the first air-equalizing plate 24 arranged sequentially above the heating rod 23 achieve a dual air-equalizing effect through the difference in pore size. The air-equalizing pores on the surface of the second air-equalizing plate 25 have larger pore sizes, which first disperse the hot air flow delivered by the fan 22 to avoid local air flow being too strong or too weak. Then the air flow passes through the first air-equalizing plate 24 with smaller pore sizes and is further refined and uniformized, finally forming a uniform and stable hot air flow that enters the interior of the baking oven 1. The above-mentioned dual air-equalizing structure can ensure that the hot air flow evenly covers the first conveyor belt, the second conveyor belt and other conveyor structures in the baking oven 1, and avoid incomplete or excessive drying of the camellia fruit due to uneven local heating.

[0031] As one of the preferred embodiments of this utility model, such as Figure 1 and Figure 3 As shown, the hot air circulation assembly 3 includes an air pump 31 disposed outside the baking oven 1 and connected to the baking oven 1, and a gas dryer 32 connected to the air pump 31 at one end. The other end of the gas dryer 32 is provided with a gas supply pipe 35, and the gas dryer 32 is connected to the heating box 21 through the gas supply pipe 35.

[0032] Furthermore, in the above structure, the air inlet end of the air pump 31 is connected to the air extraction main pipe 34, and a plurality of air extraction branch pipes 33 connected to the air inlet end of the air extraction main pipe 34 are provided on the side wall of the top of the baking oven 1. The air extraction branch pipes 33 are evenly distributed on the side wall of the top of the baking oven 1.

[0033] Furthermore, in the above structure, a plurality of gas supply branch pipes 36 are provided between the heating rod 23 and the fan 22 at equal intervals. One end of the gas supply branch pipe 36 is provided through the side wall of the heating box 21 and is connected to the air inlet end of the gas supply pipe 35. A plurality of gas supply holes 37 are provided on the top surface of the gas supply branch pipe 36. The gas supply holes 37 are distributed at equal intervals along the length direction of the gas supply branch pipe 36.

[0034] The hot air circulation component 3 achieves uniform recovery of hot air inside the baking oven 1 through the air supply and extraction structure. The air intake end of the extraction pump 31 is connected to the extraction main pipe 34, and several extraction branch pipes 33 connected to the extraction main pipe 34 on the top side wall of the baking oven 1 are distributed at equal intervals, which can avoid local hot air accumulation or moisture residue. At the same time, it can also work with the exhaust pipe 13 on the top surface of the baking oven 1 to help regulate the humidity inside the oven, providing a stable environmental basis for drying camellia fruit.

[0035] The hot airflow drawn by the vacuum pump 31 first enters the gas dryer 32, where its internal drying structure removes moisture from the airflow, preventing the humid hot air from re-entering the baking oven 1 and negatively impacting the drying effect. This effectively solves the problem of "repeated use of hot airflow leading to water retention" in traditional hot air circulation, ensuring that the hot air circulating back to the baking oven 1 always maintains a low humidity state, thereby guaranteeing the drying effect.

[0036] The dried hot air is transported through the air supply pipe 35 to several air supply branches 36 in the heating box 21. These air supply branches 36 are evenly distributed between the heating rod 23 and the fan 22, and the air supply holes 37 on their top surfaces are evenly spaced along the length direction, which allows the dried hot air to be released evenly from the air supply holes 37 and fully mixed with the new heat generated by the heating rod 23. Then, it is blown upward by the fan 22 below into the baking box 1. This not only enables heat recovery and utilization, greatly reducing the energy consumption of the heating component 2, but also ensures that the temperature and flow rate of the hot air entering the baking box 1 are uniform, providing continuous and stable drying conditions for the camellia fruit on each layer of mesh conveyor belt 41, meeting the efficiency and quality requirements of large-scale processing.

[0037] The above description is only a preferred embodiment of the present utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present utility model, and these improvements and modifications should also be considered within the protection scope of the present utility model.

Claims

1. A layered conveying and shell-breaking baking device for refrigerated camellia fruit, comprising a baking oven (1), characterized in that, The baking oven (1) is equipped with a multi-layer reciprocating conveying assembly (4). The bottom of the baking oven (1) is equipped with a heating assembly (2) that communicates with the baking oven (1). The outer wall of the baking oven (1) is equipped with a hot air circulation assembly (3). The hot air circulation assembly (3) is connected to the top of the baking oven (1) and the heating assembly (2) respectively. The conveying assembly (4) includes a mesh conveyor belt (41) and L-shaped baffles (43) arranged on both sides of the mesh conveyor belt (41) and connected to the inner wall of the baking oven (1). Several shelves (42) are arranged on the conveying working surface of the mesh conveyor belt (41). Several exhaust pipes (13) are arranged on the top surface of the baking oven (1). A discharge hopper (12) is arranged at the bottom of the baking oven (1). A feed hopper (11) is arranged at the top of the baking oven (1).

2. The layered conveying, shell-breaking, and roasting device for refrigerated camellia fruit according to claim 1, characterized in that, The mesh conveyor belt (41) includes a first conveyor belt, a second conveyor belt, a third conveyor belt and a fourth conveyor belt arranged sequentially from top to bottom inside the baking oven (1). The first conveyor belt, the second conveyor belt, the third conveyor belt and the fourth conveyor belt have the same structure, each including a conveyor mesh belt (411), two drive rollers (413) symmetrically arranged inside both ends of the conveyor mesh belt (411) and connected to the conveyor mesh belt (411) in a transmission, and a motor (412) arranged on the outer wall of the baking oven (1). The two ends of the drive rollers (413) are rotatably connected to the side wall of the baking oven (1), and the power output shaft of the motor (412) is connected to one of the drive rollers (413) in a transmission.

3. The layered conveying, shell-breaking, and roasting device for refrigerated camellia fruit according to claim 2, characterized in that, The discharge ends of the first conveyor belt, the second conveyor belt and the third conveyor belt are respectively provided with guide plates (44), the guide plates (44) are inclined and one end is connected to the inner wall of the baking oven (1).

4. The layered conveying, shell-breaking, and roasting device for refrigerated camellia fruit according to claim 1, characterized in that, The heating assembly (2) includes a heating box (21) disposed at the bottom of the baking oven (1) and connected thereto, a plurality of heating rods (23) disposed inside the heating box (21), and a plurality of fans (22) disposed at the bottom of the heating box (21). The heating rods (23) are disposed above the fans (22) and connected to the inner wall of the baking oven (1).

5. The layered conveying, shell-breaking, and roasting device for refrigerated camellia fruit according to claim 4, characterized in that, A second air-equalizing plate (25) and a first air-equalizing plate (24) are arranged sequentially above the heating rod (23). The diameter of the air-equalizing holes on the surface of the second air-equalizing plate (25) is larger than the diameter of the air-equalizing holes on the surface of the first air-equalizing plate (24).

6. The layered conveying, shell-breaking, and roasting device for refrigerated camellia fruit according to claim 4, characterized in that, The hot air circulation assembly (3) includes an air pump (31) located outside the baking oven (1) and connected to the baking oven (1), and a gas dryer (32) connected to the air pump (31) at one end. The other end of the gas dryer (32) is provided with a gas supply pipe (35), and the gas dryer (32) is connected to the heating box (21) through the gas supply pipe (35).

7. The layered conveying, shell-breaking, and roasting device for refrigerated camellia fruit according to claim 6, characterized in that, The air pump (31) is connected to the air intake pipe (34) at the air inlet end. Several air intake branches (33) are provided on the side wall of the top of the baking oven (1) and are connected to the air intake end of the air intake pipe (34). The air intake branches (33) are evenly distributed on the side wall of the top of the baking oven (1).

8. The layered conveying, shell-breaking, and roasting device for refrigerated camellia fruit according to claim 6, characterized in that, A plurality of gas supply branches (36) are provided between the heating rod (23) and the fan (22) at equal intervals. One end of the gas supply branch (36) is provided through the side wall of the heating box (21) and is connected to the air inlet end of the gas supply pipe (35). A plurality of gas supply holes (37) are provided on the top surface of the gas supply branch (36). The gas supply holes (37) are distributed at equal intervals along the length direction of the gas supply branch (36).

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