CN204015001U - A kind of novel burger cook vat - Google Patents
A kind of novel burger cook vat Download PDFInfo
- Publication number
- CN204015001U CN204015001U CN201420371406.6U CN201420371406U CN204015001U CN 204015001 U CN204015001 U CN 204015001U CN 201420371406 U CN201420371406 U CN 201420371406U CN 204015001 U CN204015001 U CN 204015001U
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- stainless steel
- burger
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- trough
- cook vat
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Abstract
A kind of novel burger cook vat, containing organic frame, stainless steel pipes, inlet opening, stainless steel trough, heater, stainless steel pumping, blowoff valve, filter, apopore, stainless steel foraminous conveyer, stainless steel baffle plate, hood.A kind of novel burger cook vat adopts circulating water flow, location conveying principle, and burger is at the uniform velocity located and is transported to, no-sundries in trough inner water temperature homogeneous constant, water, good without steam, production environment on groove.A kind of novel burger cook vat advanced design, simple to operate safely, alleviate labour intensity, improve production efficiency, improve the product quality of burger.
Description
Technical field
The utility model relates to a kind of burger shaping boiling cool stream waterline, particularly a kind of novel burger cook vat.
Background technology
Since reform and opening-up, national economy is increased fast, and " scientific and technical innovation, autonomous innovation " has become the main flow of current domestic industry development, and China's industry is just progressively to the future development of intensive style, energy-saving and emission-reduction, low-carbon (LC).Burger shaping boiling cool stream waterline is made up of three parts, i.e. moulding section, boiling part and cooling segment, wherein boiling part and cook vat comprise tank, heating system, burger induction system, heating system is heated to burger curing temperature about 95 degree the water in tank, and burger induction system is transported to the cooling bath of lower road refrigerating work procedure the burger of slaking.The burger cook vat of burger shaping boiling cool stream waterline adopts heating in tank mostly in the market, stainless steel mesh-belt conveying, in tank, heating-up temperature is general not too even, with stainless steel mesh-belt conveying burger, in gradient position, burger easily rolls, relative position between burger is not fixed, make burger time of boiling in groove variant, cause the curing degree between burger different, add coming off or the fragmentation of burger of a small amount of meat bits, in tank, more or less some foreign material needs labor cleaning, make labour intensity large, production efficiency is low, product quality can not be stablized.In order to solve the problem, technical staff's constantly research and discovery of R&D institution, researches and develops new burger cook vat, although make some progress technically, still there is the technical problem not yet overcome in practice.
Summary of the invention
The purpose of this utility model is to overcome above deficiency, provides a kind of novel burger cook vat.A kind of novel burger forming tank adopts the principle of circulating water flow, location conveying, trough inner water is flowed in certain direction, no-sundries in trough inner water temperature homogeneous constant, water, burger arrives cooling bath evenly in stainless steel foraminous conveyer lattice, makes the curing degree of burger consistent.A kind of novel burger forming tank is reasonable in design, simple to operate safely, alleviate labour intensity, improve production efficiency, improve product quality.
The utility model solves the technical scheme that its technical problem adopts: containing organic frame, stainless steel pipes, inlet opening, stainless steel trough, heater, stainless steel pumping, blowoff valve, filter, apopore, stainless steel foraminous conveyer, stainless steel baffle plate, hood; The thermostatted water circulatory system is made up of frame, stainless steel pipes, stainless steel trough, heater, stainless steel pumping, blowoff valve, filter and temperature controller, stainless steel trough is provided with multiple inlet opening and apopore, stainless steel pumping, heater are arranged in frame, and be connected with stainless steel trough, filter seal by stainless steel pipes, also blowoff valve is housed in the below of filter, on stainless steel foraminous conveyer, equidistance is provided with multiple stainless steel baffle plate, above stainless steel trough, be provided with hood, form a kind of novel burger cook vat.
The know-why that the utility model adopts is: a kind of novel burger cook vat adopts circulating water flow, location conveying principle, is exclusively used in the slaking of burger.Hydraulic pressure is entered heater by a kind of stainless steel pumping of novel burger cook vat, through stainless steel pipes, inlet opening enters stainless steel trough, stainless steel trough is gone out again from apopore, through stainless steel pipes, filter flow reversal is to stainless steel pumping, form water circulation, water temperature is reached constant by temperature controller control heater, ducted filter all crosses Pu the foreign material in water, form water circulation, water temperature is reached constant by temperature controller control heater, ducted filter is all filled into the foreign material in water on the blowoff valve below it, the effect removing foreign material can be reached by periodical blowdown, on stainless steel foraminous conveyer, equidistance is provided with multiple stainless steel baffle plate, burger is limited between stainless steel baffle plate, realize location conveying, make burger consistent for running time, curing degree is also consistent, hood above stainless steel trough, exclude steam, improve production environment, improve product and the production efficiency of burger.
The beneficial effects of the utility model are: a kind of novel burger cook vat adopts circulating water flow, location conveying principle, and burger is at the uniform velocity located and is transported to, no-sundries in trough inner water temperature homogeneous constant, water, good without steam, production environment on groove.A kind of novel burger cook vat advanced design, simple to operate safely, alleviate labour intensity, improve production efficiency, improve the product quality of burger.
Accompanying drawing explanation
Here further describes the utility model in conjunction with the accompanying drawings and embodiments:
Figure is a kind of structural representation of novel burger cook vat.
In the drawings: 1. frame, 2. stainless steel pipes, 3. inlet opening, 4. stainless steel trough, 5. heater, 6. stainless steel pumping, 7. blowoff valve, 8. filter, 9. apopore, 10. stainless steel foraminous conveyer, 11. stainless steel baffle plates, 12. hoods.
Detailed description of the invention
In the drawings: a kind of burger cook vat contains the thermostatted water circulatory system and stainless steel foraminous conveyer, the thermostatted water circulatory system is by frame 1, stainless steel pipes 2, stainless steel trough 3, heater 4, stainless steel pumping 6, blowoff valve 7, the compositions such as filter 8 and temperature controller, stainless steel trough 4 is provided with multiple inlet opening 3 and apopore 9, stainless steel pumping 6, heater 5 is arranged in frame 1, and by stainless steel pipes 2 and stainless steel trough 4, sealing such as filter 8 grade is connected, in the below of filter 8, blowoff valve 7 is also housed, on stainless steel foraminous conveyer 10, equidistance is provided with multiple stainless steel baffle plate 11, hood 12 is provided with above stainless steel trough 4, form a kind of novel burger cook vat.
A kind of burger cook vat adopts circulating water flow, location conveying principle, is exclusively used in the slaking of burger.Hydraulic pressure is entered heater 5 by a kind of stainless steel pumping 6 of burger cook vat, through stainless steel pipes 2, inlet opening 3 enters stainless steel trough 4, stainless steel trough 4 is gone out again from apopore 9, through stainless steel pipes 2, filter 8 is back to stainless steel pumping 6, form water circulation, water temperature is reached constant by temperature controller control heater 5, ducted filter 8 is all filled into the foreign material in water on the blowoff valve 7 below it, the effect removing foreign material can be reached by periodical blowdown, equidistantly on stainless steel foraminous conveyer 10 be provided with multiple stainless steel baffle plate 11, burger is limited between stainless steel baffle plate 11, realize location conveying, make burger consistent for running time, curing degree is also consistent, hood 12 above stainless steel trough 4, exclude steam, improve production environment, improve product and the production efficiency of burger.A kind of burger cook vat has that even water temperature is constant, no-sundries in water, and burger location is at the uniform velocity carried, curing degree is consistent, alleviates labour intensity, improves production efficiency, improve the product quality of burger.
Claims (1)
1. a novel burger cook vat, containing organic frame, stainless steel pipes, inlet opening, stainless steel trough, heater, stainless steel pumping, blowoff valve, filter, apopore, stainless steel foraminous conveyer, stainless steel baffle plate, hood; It is characterized in that: the thermostatted water circulatory system is made up of frame, stainless steel pipes, stainless steel trough, heater, stainless steel pumping, blowoff valve, filter and temperature controller, stainless steel trough is provided with multiple inlet opening and apopore, stainless steel pumping, heater are arranged in frame, and be connected with stainless steel trough, filter seal by stainless steel pipes, also blowoff valve is housed in the below of filter, on stainless steel foraminous conveyer, equidistance is provided with multiple stainless steel baffle plate, above stainless steel trough, be provided with hood, form a kind of novel burger cook vat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201420371406.6U CN204015001U (en) | 2014-06-28 | 2014-06-28 | A kind of novel burger cook vat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201420371406.6U CN204015001U (en) | 2014-06-28 | 2014-06-28 | A kind of novel burger cook vat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN204015001U true CN204015001U (en) | 2014-12-17 |
Family
ID=52054937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201420371406.6U Expired - Fee Related CN204015001U (en) | 2014-06-28 | 2014-06-28 | A kind of novel burger cook vat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN204015001U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053750B (en) * | 2015-07-27 | 2018-05-22 | 福建省水手食品有限公司 | A kind of two sections of steaming plants of fish ball |
| CN118020816A (en) * | 2024-04-13 | 2024-05-14 | 江西赣云食品机械有限公司 | Hot water tank for processing intelligent food balls |
-
2014
- 2014-06-28 CN CN201420371406.6U patent/CN204015001U/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053750B (en) * | 2015-07-27 | 2018-05-22 | 福建省水手食品有限公司 | A kind of two sections of steaming plants of fish ball |
| CN118020816A (en) * | 2024-04-13 | 2024-05-14 | 江西赣云食品机械有限公司 | Hot water tank for processing intelligent food balls |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141217 Termination date: 20170628 |