CN217423525U

CN217423525U - Soy sauce fermentation workshop updraft ventilator

Info

Publication number: CN217423525U
Application number: CN202220562619.1U
Authority: CN
Inventors: 罗素含; 刘建春
Original assignee: JIAJIA FOOD GROUP CO Ltd
Current assignee: JIAJIA FOOD GROUP CO Ltd
Priority date: 2022-03-15
Filing date: 2022-03-15
Publication date: 2022-09-13
Anticipated expiration: 2032-03-15

Abstract

The utility model provides a soy sauce fermentation workshop air draft device, which comprises a cooling chamber which is arranged in a closed manner, wherein a plurality of cooling plates which are arranged vertically are arranged in the cooling chamber, a plurality of air vents are arranged on the cooling plates, an exhaust pipe is arranged at one end of the cooling chamber, one end of the exhaust pipe is communicated with the cooling chamber, and the other end of the exhaust pipe is communicated with the soy sauce fermentation workshop; the other end of the cooling room is also provided with an air outlet pipe, and one end of the air outlet pipe is arranged in the cooling room and communicated with the cooling room. The soy sauce fermentation workshop updraft ventilator of this structure, during operation, in the steam in soy sauce fermentation workshop entered into the cooling chamber from the exhaust tube, after the cooling plate cooling in the cooling chamber, formed water and gas, water flows out downwards along the cooling plate, and gas is then discharged through the tuber pipe. In general, it has better solved current soy sauce fermentation workshop and has discharged not up to standard to and the fermentation workshop is too moist, the unable scheduling problem of guarantee of soy sauce quality.

Description

Soy sauce fermentation workshop updraft ventilator

Technical Field

The utility model relates to an air exhauster field, in particular to soy sauce fermentation workshop updraft ventilator.

Background

The soy sauce is a traditional Chinese condiment which is brewed by taking soybean/bean pulp, wheat/bran and salt as main raw materials and utilizing the synergistic effect of aspergillus oryzae, saccharomycetes, lactobacillus and other microorganisms to obtain a liquid condiment product, is reddish brown in color and luster, has unique sauce fragrance and is delicious in taste.

The soy sauce production process involves a plurality of steps, in the fermentation process, soybeans and wheat are added with a leaven and put into a fermentation tank for fermentation, a large amount of steam is generated in the fermentation process, and heat is released. Because the air temperature in the fermentation workshop is higher due to the continuous fermentation process, the hot air contains a large amount of fine material particles and microorganisms. In the prior art, hot air with a large amount of particles is directly exhausted to the outside through a main exhaust port of a fermentation workshop, and the requirement of environmental protection is not met. In addition, the ground of a fermentation workshop is too wet, bacteria are easy to breed, and the quality control of the soy sauce is not facilitated.

In conclusion, how to provide a soy sauce fermentation workshop air draft device which is low in use cost, meets the emission requirement and is beneficial to soy sauce quality control becomes a technical problem which needs to be solved urgently by technical personnel in the field.

SUMMERY OF THE UTILITY MODEL

The to-be-solved technical problem of the utility model is: the air draft device for the soy sauce fermentation workshop is low in use cost, meets the emission requirement and is beneficial to soy sauce quality control.

The utility model discloses a solution is realized like this: the utility model provides a soy sauce fermentation workshop air draft device, which comprises a cooling chamber which is arranged in a closed manner, wherein a plurality of cooling plates which are arranged vertically are arranged in the cooling chamber, a plurality of air vents are arranged on the cooling plates, an exhaust pipe is arranged at one end of the cooling chamber, one end of the exhaust pipe is communicated with the cooling chamber, and the other end of the exhaust pipe is communicated with the soy sauce fermentation workshop; the other end of the cooling room is also provided with an air outlet pipe, and one end of the air outlet pipe is arranged in the cooling room and communicated with the cooling room. The soy sauce fermentation workshop updraft ventilator of this structure, during operation, in the steam in soy sauce fermentation workshop entered into the cooling chamber from the exhaust tube, after the cooling plate cooling in the cooling chamber, formed water and gas, water flows out downwards along the cooling plate, and gas is then discharged through the tuber pipe. In general, it is better to have solved the problem that current soy sauce fermentation workshop directly discharges steam to the workshop, and not only use cost is low, also better solution discharge not up to standard to and the fermentation workshop is too moist, the unable guarantee scheduling problem of soy sauce quality.

Another technical scheme of the utility model lies in on above-mentioned basis, a plurality of cooling plate parallel arrangement, the lower extreme of cooling plate is equipped with the water tank that is used for collecting the comdenstion water.

The utility model discloses an another technical scheme lies in on above-mentioned basis, the water tank includes the water-collecting sheet that a plurality of slopes set up, a plurality of the water-collecting sheet splices each other.

Another technical scheme of the utility model lies in on above-mentioned basis, be equipped with the drain pipe in the water tank, the one end of drain pipe with the water tank intercommunication, the drain pipe can be to water discharge in the water tank.

The utility model discloses an another technical scheme lies in on above-mentioned basis, be equipped with the sensor on the exhaust column, the sensor is used for the response the temperature and the flow of steam in the exhaust column.

The utility model discloses a another technical scheme lies in on above-mentioned basis, still be equipped with a plurality of access doors between the cooling.

The utility model discloses an another technical scheme lies in on above-mentioned basis, soy sauce fermentation workshop updraft ventilator is still including the motor that is used for convulsions, the motor set up in go out on the tuber pipe.

The other technical proposal of the utility model is that on the basis, the cooling chamber level is arranged on the roof of the fermentation workshop, and the cooling plate is a stainless steel plate.

Another technical scheme of the utility model lies in on above-mentioned basis, the roof still is equipped with the mount pad, the motor set up in on the mount pad.

The utility model discloses an another technical scheme lies in on above-mentioned basis, soy sauce fermentation workshop updraft ventilator still includes the controller, and with the outage contactor that the controller electricity is connected, when the access door is opened, the outage contactor is in the outage state, the motor stop work.

Drawings

The accompanying drawings, which form a part hereof, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention without undue limitation.

FIG. 1 is a schematic structural view of an air draft device in a fermentation workshop of the present invention;

fig. 2 is a schematic top view of fig. 1.

The corresponding relation of the reference signs is as follows:

1 roof 2 cooling room 3 exhaust pipe

4 sensor 5 access door 6 cooling plate

7 water collecting plate 8 power-off contactor 9 drain pipe

10 mounting seat 11 display screen 12 controller

13 air outlet pipe 14 motor

Detailed Description

The present invention will be described in detail with reference to the drawings, which are provided for illustrative and explanatory purposes only and should not be construed as limiting the scope of the present invention in any way. Furthermore, features from embodiments in this document and from different embodiments may be combined accordingly by a person skilled in the art from the description in this document.

The embodiment of the utility model provides a as follows, please see the soy sauce fermentation workshop updraft ventilator that fig. 1 and fig. 2 show, specifically including sealing 2 between the cooling that sets up, be equipped with the cooling plate 6 of the vertical setting of a plurality of in 2 between the cooling, be equipped with a plurality of air vent on every cooling plate 6, the quantity of clearing hole is preferred to be greater than 10, 2 one end between the cooling, the left end shown in fig. 1 still is equipped with exhaust tube 3 promptly, the one end of exhaust tube 3, 2 intercommunications between upper end shown in the picture and cooling promptly, the other end of exhaust tube 3, lower extreme shown in the picture promptly and soy sauce fermentation workshop intercommunication. As shown in fig. 1, the other end of the cooling room 2 is further provided with an air outlet pipe 12, and one end, i.e., the left end shown in the figure, of the air outlet pipe 12 is disposed in the cooling room 2 and is communicated with the cooling room 2. The soy sauce fermentation workshop updraft ventilator of this structure, during operation, the steam in soy sauce fermentation workshop enters into to the cooling chamber 2 from exhaust tube 3, forms water and gas after cooling chamber 2 is through cooling plate 6 cooling, and water is along cooling plate 6 outflow downwards, and the gas is then discharged through air-out pipe 12. Generally speaking, the problem that water vapor is directly discharged to a workshop in an existing soy sauce fermentation workshop is well solved, the use cost is low, the problems that the discharge does not reach the standard, the fermentation workshop is too humid, the quality of soy sauce cannot be guaranteed and the like are also well solved.

On the basis of the above embodiment, in another embodiment of the present invention, as shown in fig. 1, a plurality of cooling plates 6 are arranged in parallel, and the air holes are uniformly formed on the cooling plates 6, in addition, the lower end of the cooling plates 6 is further provided with a water tank for collecting condensed water, and the condensed water flows downwards along the cooling plates 6 after being cooled by the cooling plates 6 and is collected into the water tank.

On the basis of the above embodiment, in another embodiment of the present invention, as shown in fig. 1, the water tank specifically includes a plurality of water collecting plates 7 inclined to each other, and the water collecting plates 7 are sealed and spliced to each other to form a funnel-shaped water tank.

On the basis of the above embodiment, in another embodiment of the present invention, as shown in fig. 1, a drain pipe 9 is further disposed in the water tank, the drain pipe 9 is specifically disposed at the bottom of the water tank, one end of the drain pipe 9, i.e., the left end shown in the figure, is communicated with the water tank, and the drain pipe 9 can drain water in the water tank.

On the basis of the above embodiment, the utility model discloses in another embodiment, as shown in FIG. 1, be equipped with sensor 4 on the exhaust column, sensor 4 is used for responding to the temperature and the flow of the interior steam of exhaust column to the real-time supervision steam condition.

On the basis of the above embodiment, in another embodiment of the present invention, as shown in fig. 1 and fig. 2, a plurality of access doors 5 are further provided on one side or both sides of the cooling room 2, so as to periodically inspect the cooling room 2.

On the basis of above-mentioned embodiment, the utility model discloses in another embodiment, as shown in fig. 1 and fig. 2, soy sauce fermentation workshop updraft ventilator is still including the motor 14 that is used for convulsions, motor 14 sets up on air-out pipe 12, and the during operation, starter motor 14 can cool off in the cooling room 2 from soy sauce fermentation workshop suction in real time.

On the basis of the above embodiment, in another embodiment of the present invention, as shown in fig. 1, the cooling chamber 2 is horizontally disposed on the roof 1 of the soy sauce fermentation workshop, the air exhaust pipe 3 passes through the roof 1 and is communicated with the soy sauce fermentation workshop, and the cooling plate 6 is preferably a stainless steel plate, and may also be a toughened glass. The stay plates of the cooling room 2 may be made of tempered glass or stainless steel.

On the basis of the above embodiment, in another embodiment of the present invention, as shown in fig. 1 and fig. 2, in order to conveniently set the motor 14, the roof 1 is further provided with a mounting seat 10, and the motor 14 is fixedly disposed on the mounting seat 10.

On the basis of the above embodiment, in another embodiment of the present invention, as shown in fig. 1, the air draft device of the soy sauce fermentation workshop further includes a controller 11, and the controller 12 specifically includes a display screen 11 or a plurality of control keys. And a power-off contactor 8 electrically connected with the controller 11, wherein when the access door 5 is opened, the power-off contactor 8 is in a power-off state, at this time, the motor 14 stops working, and the service personnel can enter the cooling room 2 to work. In addition, in order to conveniently control the working state of the motor 14, the motor 14 is electrically connected with the controller 11, and the motor 14 can be turned on and off in real time through the controller 11. Similarly, in order to collect the data of the water vapor in real time, the sensor 4 and the controller 11 are also in an electrically connected state, the sensor 4 transmits the collected data to the controller 11 in real time, and the controller 11 adjusts the working state of the motor 14 in real time according to the relevant data.

The soy sauce fermentation workshop updraft ventilator of above-mentioned structure, in the course of the work, a large amount of steam that soy sauce fermentation workshop produced enter into to the cooling chamber 2 in from exhaust tube 3, after 2 through cooling plate 6 coolings in the cooling chamber, form water and gas, water flows to the water tank along cooling plate 6 downwards, finally discharges out through carrying into the water pipe, and the gas is then through going out tuber pipe 12 discharges. Therefore, the problem that the existing soy sauce fermentation workshop directly discharges water vapor to the workshop is solved, the structure is simple, the use cost is lower, meanwhile, the problems that the discharge is not up to the standard, the fermentation workshop is too humid, the quality of soy sauce cannot be guaranteed and the like are solved.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, a plurality of modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. The air draft device for the soy sauce fermentation workshop is characterized by comprising a cooling room which is arranged in a closed mode, wherein a plurality of cooling plates which are arranged vertically are arranged in the cooling room, a plurality of air vents are formed in the cooling plates, an air draft tube is arranged at one end of the cooling room, one end of the air draft tube is communicated with the cooling room, and the other end of the air draft tube is communicated with the soy sauce fermentation workshop;

the other end of the cooling room is also provided with an air outlet pipe, and one end of the air outlet pipe is arranged in the cooling room and communicated with the cooling room.

2. The soy sauce fermentation workshop air draft device according to claim 1, wherein a plurality of cooling plates are arranged in parallel, and a water tank for collecting condensed water is arranged at the lower ends of the cooling plates.

3. The soy sauce fermentation workshop air draft device as claimed in claim 2, wherein the water tank comprises a plurality of obliquely arranged water collecting plates, and the water collecting plates are spliced with each other.

4. The soy sauce fermentation workshop air draft device as claimed in claim 3, wherein a drain pipe is arranged in the water tank, one end of the drain pipe is communicated with the water tank, and the drain pipe can drain water in the water tank.

5. The soy sauce fermentation workshop air draft device according to claim 4, wherein a sensor is arranged on the air draft pipe and used for sensing the temperature and the flow of steam in the air draft pipe.

6. The soy sauce fermentation plant draft fan arrangement according to claim 5, wherein the cooling room is further provided with a plurality of access doors.

7. The soy sauce fermentation plant draft fan of claim 6, further comprising a motor for air draft, wherein the motor is disposed on the air outlet pipe.

8. The soy sauce fermentation plant draft device, according to claim 7, wherein the cooling room is horizontally arranged on a roof of the fermentation plant, and the cooling plate is a stainless steel plate.

9. The soy sauce fermentation workshop air draft device according to claim 8, wherein a mounting seat is further arranged on the top of the building, and the motor is arranged on the mounting seat.

10. The soy sauce fermentation plant draft fan of claim 9, further comprising a controller and a power-off contactor electrically connected to the controller, wherein when the access door is opened, the power-off contactor is in a power-off state and the motor stops working.