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Anti-sticking conveying method for quick-frozen food

A quick-frozen food, anti-sticking technology, applied in the direction of conveyors, transportation and packaging, loading/unloading, etc.

Active Publication Date: 2018-03-09
CHONGQING QIGE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the dumplings are not easy to fall off when they are stuck on the surface of the conveyor belt during the conveying process, the present invention provides a conveying device that can leave the conveying belt intact after the dumplings are frozen

Method used

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  • Anti-sticking conveying method for quick-frozen food
  • Anti-sticking conveying method for quick-frozen food

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Experimental program
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Embodiment Construction

[0019] The present invention will be described in further detail below by means of specific embodiments:

[0020] The reference signs in the drawings of the description include: conveyor belt 100, iron core 120, air injection hole 130, elastic connecting belt 110, pre-crushing mechanism 200, pre-crushing frame 210, compression spring 220, tray 230, vibration bag 240, high-frequency vibration Part 250, disengagement mechanism 300, disengagement frame 310, cam 320, support plate 330, extension spring 340, high-pressure pump 350, high-pressure tank 360, isolation membrane 370, ventilation joint 390, ventilation hose 380.

[0021] Such as figure 1 The shown quick-frozen dumpling anti-twist conveying device includes a conveyor belt 100, a pre-crushing mechanism 200 and a disengagement mechanism 300, the pre-crushing mechanism 200 and the disengagement mechanism 300 are located below the conveyor belt 100, and the pre-crushing mechanism 200 is located on the left side of the disenga...

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Abstract

The invention relates to a material moving device related to a conveyor, in particular to an anti-sticking conveying device for quick-frozen dumplings. The anti-sticking conveying device comprises a conveying belt, a preliminary crushing mechanism and a separating mechanism, wherein the separating mechanism comprises a separating frame, cams mounted above the separating frame, a tension spring with the lower end connected to the upper end surface of the separating frame, a support plate located above the cams and connected to the upper end of the tension spring, a high-pressure pump fixed to the separating frame and a high-pressure tank communicated with the high-pressure pump, wherein the conveying belt is attached to the upper end of the support plate, a magnetic plate is embedded in thesupport plate, air holes are formed in the support plate, an air outlet is formed in the high-pressure tank, a closing valve is arranged at the air outlet, and the air outlet leads to the lower end surface of the support plate; an iron core is embedded in the conveying belt, air vents with pore diameter matched with that of the air holes are formed in the conveying belt, and elastic connecting bands are uniformly distributed on the conveying belt. In order to solve the problem that the dumplings stick to the surface of the conveying belt and are not easy to fall off in the conveying process,the conveying device for separating the frozen dumplings from the conveying belt without damage is provided.

Description

technical field [0001] The invention relates to a material handling device related to a conveyor, in particular to a quick-frozen dumpling anti-sticking and twisting conveying device. Background technique [0002] Quick-freezing generally refers to the use of modern freezing technology to reduce the temperature of food to a certain temperature below its freezing point in the shortest possible time. Quick-freezing makes the food form extremely small ice crystals without seriously damaging the cell tissue, thereby preserving the food. The original juice and fragrance can be preserved for a long time. The principle is the same for quick-frozen dumplings. Quick-freezing makes all or most of the water contained in the dumplings form reasonable tiny ice crystals as the heat inside the dumplings dissipates, minimizing the microbial life activities in the dumplings and the occurrence of nutrients in the dumplings. The necessary liquid moisture for biochemical changes is a way to ke...

Claims

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Application Information

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IPC IPC(8): B65G15/60B65G69/20
CPCB65G15/60B65G69/20
Inventor 黄成
Owner CHONGQING QIGE FOOD CO LTD
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