Method for controlling rotating speed of stirring motor of ice cream machine based on temperature and forming degree

Abstract

The invention discloses a method for controlling the rotating speed of a stirring motor of an ice cream machine based on temperature and forming degree, the ice cream machine further comprises a control system, the control system comprises a main controller, a temperature monitoring module and a frequency converter, and the frequency converter is connected with the stirring motor and used for adjusting the input frequency of the stirring motor. The temperature monitoring module is used for monitoring the temperature of ice cream materials in the evaporation cylinder or the air return temperature value of the evaporation cylinder and transmitting the temperature monitoring value to the main controller, and the main controller obtains the real-time forming degree proportion value of ice cream in the evaporation cylinder according to the working torque value of the stirring motor or the rotating speed value of the motor. The main controller is used for adjusting the output power supply frequency of the frequency converter according to any one or the combination of two of a temperature monitoring value and a real-time forming degree proportion value, so as to adjust the rotating speed of the stirring motor. The energy consumption and noise of the ice cream machine can be reduced.

Description

technical field [0001] The invention relates to the technical field of ice cream machines, in particular to a method for controlling the rotational speed of a stirring motor of an ice cream machine based on temperature and molding degree. Background technique [0002] In the existing ice cream machine, the ice cream is formed in the evaporating cylinder of the ice cream machine, and the forming process of the ice cream material is roughly divided into three forming stages: liquid stage, solid-liquid mixed stage and solid stage. During the molding process, the ice cream material is continuously stirred by the agitator in the evaporation cylinder. [0003] In the traditional ice cream machine, during the working process of the stirring motor driving the stirrer under the rated voltage and rated frequency (rotation speed), in different molding stages, the viscosity of the ice cream material in the evaporation cylinder is different, and the resistance of the stirrer during stirr...

AI Technical Summary

Problems solved by technology

After reaching the highest hardness / viscosity, enter the fourth stage, the machine is on standby, the compressor stops working after the machine is on standby, the ice cream in the evaporation cylinder gradually heats up, and the hardness / viscosity begins to decrease. In the fourth stage, ice cream can be sold, but as the standby time gets longer Long (the longer the compressor is stopped), the worse the hardness, viscosity, taste and puffing rate of the ice cream will be. Since the compressor has stopped cooling, the compressor needs to be restarted when discharging, and the melted ice cream needs to be re-refrigerated. will also be affected

[0016] In practical applications, the temperature of ice cream, the torque and speed of the stirring motor, etc. are all dynamically changing. Under various complex and changeable working conditions, a single parameter cannot well represent or monitor the true state of ice cream.

Therefore, in order to improve the product quality of the ice cream machine, there is still a big gap in the research on the actual working status of the ice cream machine