Distributor for loading fermented grains into steamers

Abstract

The invention discloses a distributor for loading fermented grains into steamers, which belongs to the technical field of brewing production equipment. The distributor for loading fermented grains into steamers, which is provided by the invention, less depends on the operating experience of operators and can remarkably decrease the labor intensity of operators in the process of loading fermented grains into a steamer. The distributor comprises a conveying assembly, a conveying driving device and a distributing hopper; the length of the distributing hopper is matched with the radius of a steaming bucket; the bottom of the distributing hopper is provided with a screen, and the conveying assembly which is mounted along the length direction in the middle lower part of the distributing hopper is driven by the conveying driving device; the distributing hopper is provided with a pivot structure located on one end of the central part of the steaming bucket, and the distributing hopper is movably supported in the steaming bucket through the pivot structure. During distribution, the distributing hopper is turned around the pivot structure, the conveying assembly conveys the fermented grains in the middle upper part of the distributing hopper onto the screen on the bottom, and the fermented grains are evenly distributed into the steaming bucket via the screen.

Description

technical field [0001] The invention relates to a distributing device, in particular to a distributing device used for placing fermented grains in traditional liquor brewing, and belongs to the technical field of brewing production equipment. Background technique [0002] In traditional liquor production, the retort distillation technology of distilled grains has an important impact on the yield and quality of liquor. This process has strict technical requirements. For example, the upper retort should be light, even, and flat; the wine grains added to the retort must be loose; Lightly sprinkle and evenly spread, avoid heavy pouring, the steam in the retort is consistent, and it is strictly forbidden to pile up and collapse steam. To meet these requirements, the biggest difficulty is the retort operation of the wine grains. In the prior art, this process is generally performed by the operator standing next to the retort, using a shovel to shovel the fermented grains from bo...

AI Technical Summary

Problems solved by technology

Due to the long operating time of the operators who have added the whole wine grains, not only the working environment is poor and the efficiency is low, but also over-reliance on operating skills and experience, the technical differences of the operators are likely to affect the quality of wine yield

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