Discharge port quick switching device used in cold drink production

Abstract

The invention relates to a discharge port quick switching device used in cold drink production. The quick switching device comprises a material nozzle rack horizontally arranged, wherein a rotation connecting part is arranged in the middle of the material nozzle rack; a first discharge port and a second discharge port are respectively arranged at two ends of the material nozzle rack and are symmetrical relatively to the rotation connecting part; the upper ends of the first discharge port and second discharge port are respectively connected with two outlet ends of a tee valve through hoses; the inlet end of the tee valve is communicated with a main material pipe; and the rotation connecting part of the material nozzle rack is rotatably arranged on a fixed support. During the production process, when the first discharge port is frozen and blocked by material liquid, the second discharge port can be quickly switched to the discharge position by rotating the material nozzle rack, so as toreplace the frozen first discharge port for continuing work, thus stagnant production is avoided, the productivity is greatly improved, and the purposes that the production is not delayed and the product yield is improved are achieved.

Description

technical field [0001] The invention relates to a discharge device in the production of cold drinks, in particular to a quick switching device for discharge nozzles in the production of cold drinks. Background technique [0002] At present, the larger branches of frozen drinks are crispy tube products, colorful wire rod products, sliced ​​products, etc. Among them, the taste of puffed milk in sliced ​​products is more delicate than that of colored line products, which is very popular among consumers. However, its output is far less than that of color line products, and the production is very limited, especially for puffed water ice slice products, especially for water ice slices of various colors, which cannot meet the needs of the market. [0003] Such as Image 6 As shown, in the existing cold drink puffed milk sliced ​​product production equipment, only one discharge nozzle 9 is fixedly installed; because the solid content of the puffed milk is about 33-43%, the fat conte...

AI Technical Summary

Problems solved by technology

The solid content of puffed water-ice material is generally 18-22%, and no oily materials are added to the formula. In order to achieve a good shape of the product, the discharge temperature of the freezer is generally -8~-10°C; therefore, in the production process In the middle, because the temperature of the discharge nozzle is too low, after a period of production, the discharge nozzle will freeze, resulting in a greatly reduced product yield

By increasing the solid content of the product, the freezing phenomenon can be slightly alleviated, but the effect is not obvious, and for water ice slice products, increasing the solid content will cause the taste of water ice slices to be bad; therefore, the current production of puffed water ice slice products The product yield rate generally reaches 80-85%, which cannot meet the market demand

In addition, due to the complex structure of the discharge nozzle of various color water ice slice products, during the production process, the continuous production is generally 3-4 hours, and the discharge nozzle will freeze, resulting in a lower yield of the product

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