JP4575386B2 - Soy sauce moromi transfer device - Google Patents

Description

The present invention relates to a transfer device of soy sauce various tastes.

FIG. 8 is a diagram illustrating the principle of a conventional soy sauce moromi transfer device. A storage tank 101 for charging and fermenting soy sauce moromi (hereinafter referred to as moromi) 100 has a bottom portion 102 having a gradient, A large container comprising a cylindrical portion 103 standing from the periphery of the bottom portion 102, a cone portion 104 connected on the cylindrical portion 103, and a charging port 105 and a lid 106 connected to an upper small diameter portion of the cone portion 104. And an outlet 107 is provided at the corner of the bottom 102.

  If the storage tank 101 has a corn portion at the bottom, the moromi can be taken out without delay. However, if the lower part is a cone part, the storage volume is reduced. In this example, in order to increase the volume, the lower part is not a cone part, but has a flat bottom shape.

  The moromi transfer device 110 includes a transfer pipe 111 extended from the take-out port 107 and a pump mechanism 112 interposed in the transfer pipe 111. The pump mechanism 112 sucks / discharges the moromi 100 to the moromi mash 113. Can be moved.

FIG. 9 is a diagram showing the drawbacks of FIG. 8, and moromi is a viscous fluid with poor fluidity, so that at the end of the transfer process, air penetrates the moromi 100A and directly enters the transfer pipe 111. It happens frequently. This is due to the fact that the lower part of the storage tank 101 is not a cone part but a flat bottom shape.
Then, an air layer 115 is formed on the moromi 100 </ b> B inside the transfer pipe 111. This air layer 115 causes malfunction of the pump mechanism 112 (see FIG. 8).

As a countermeasure against this, a suction moving device has been proposed (for example, see Patent Document 1).
Japanese Examined Patent Publication No. 6-104235 (FIG. 1)

Patent document 1 is demonstrated based on the following figure.
FIG. 10 is a diagram for explaining the basic principle of the conventional technique. The technique of the patent is based on the principle that the transfer pipe 121 is extended from the bottom of the slurry tank 120 and sucked by the vacuum pump 122. A structural feature is that a first air supply pipe 123, a compressed air pipe 124, and a second air supply pipe 125 are added to the entrance of the air.

When the slurry 126 is moved to the right in the figure by the action of the vacuum pump 122, air is blown into the center of the pipe by the first air supply pipe 123, and the slurry 126 is cut by the compressed air pipe 124. Then, the slurry 126 is completely divided by blowing air into the center of the pipe through the second air supply pipe 125, thereby forming a slurry piece 127.
By changing the continuous slurry 126 to the slurry piece 127, the burden on the vacuum pump 122 can be reduced.

However, while adding the 1st air supply pipe 123, the compressed air pipe 124, and the 2nd air supply pipe 125, the air compressor called a compressor is needed and an installation cost increases. In addition, when the slurry 126 is replaced with moromi, a large amount of air is mixed into the moromi, so it is necessary to remove air as quickly as possible from the need to suppress the deterioration of moromi, and the cost for air removal is also high. Bulky.
Therefore, there is a need for a technique that can efficiently move moromi with the addition of a small-scale mechanism instead of the addition of a large-scale device as in Patent Document 1.

  This invention makes it a subject to provide the transfer apparatus which can be transferred to a miso miso without leaving the miso in a storage tank by addition of a small-scale mechanism.

Invention, a storage tank for storing the soy sauce moromi, a transfer tube extending from the bottom of the storage tank in order to take out the soy sauce moromi, a pump mechanism which is interposed in the transport pipe, the operation of the pump mechanism according to claim 1 / A pump control unit for controlling the stop, a branch pipe branching up from the transfer pipe on the suction port side of the pump mechanism, an extension pipe extending from the tip of the branch pipe, and a vacuum interposed in the extension pipe A soy sauce moromi transfer device comprising an exhaust mechanism and an evacuation control unit that starts the evacuation mechanism when the transfer performance of the pump mechanism deteriorates . The pump mechanism includes a pump shaft rotated by a motor, a motor A sub-gas-liquid separation blade that separates soy sauce moromi containing air that has been attached to the end of the pump shaft on the side far from the pump and flows through the transfer pipe into soy sauce moromi and air by centrifugation, and this sub-gas-liquid separation blade More A main impeller that pressurizes and discharges soy sauce moromi that is attached to the pump shaft at a position near the top and separated by the sub-gas-liquid separation blades, and a main pump housing that surrounds the main impeller and the sub-gas-liquid separation blades, A sub-housing that surrounds the motor side of the main pump housing, a hole that is provided at the end of the pump shaft and communicates with the main pump housing and the sub-housing, and is attached to the pump shaft in the sub-housing with a sub-gas-liquid separation blade The main gas-liquid separation blade that separates the soy sauce moromi from the air that has been separated and introduced into the sub-housing through the centrifugal separation action, and the soy sauce moromi separated by this main gas-liquid separation blade to return to the suction port side of the pump mechanism The front through hole formed in the main pump housing and the rear through hole formed in the sub housing to discharge the air separated by the main gas-liquid separation blades are mixed in soy sauce moromi. The air, separated from the soy sauce moromi in the sub air-liquid separator vane, further separated from the soy sauce moromi in the main air-liquid separator blade, characterized in that it is a gas-liquid separable pump for discharging from the rear hole.

For a while after the start of transfer, transfer is performed only with the pump mechanism. Then, at the end of the transfer, the vacuum evacuation mechanism is started, and the soy sauce moromi remaining at the bottom of the storage tank is forcibly transferred to the suction opening of the pump mechanism by this suction action. When the storage tank is empty, the soy sauce moromi remaining in the transfer pipe is forcibly transferred to the suction port of the pump mechanism. As a result, the pump mechanism can be transferred without leaving the soy sauce moromi .

The invention according to claim 2 is characterized in that the evacuation control unit starts the evacuation mechanism when the flow rate of the soy sauce moromi measured by a flow meter provided in the transfer pipe is rapidly reduced.

The invention according to claim 3 is characterized in that the evacuation control unit starts the evacuation mechanism when the time from the start of operation of the pump mechanism reaches a predetermined set time.

  The invention according to claim 4 is characterized in that the storage tank is a flat bottom tank having a sloped bottom.

In the invention according to claim 1, only the pump mechanism is operated for a while from the start of the transfer, and both the vacuum exhaust mechanism and the pump mechanism are operated at the end of the transfer without leaving the soy sauce moromi in the flow path of the transfer device. Can be transported. In order to realize this, it is only necessary to attach a branch pipe, an extension pipe, a vacuum exhaust mechanism, and a vacuum exhaust control unit to the conventional storage tank, transfer pipe and pump mechanism.

The branch pipe and extension pipe are simply pipes, and the vacuum pumping mechanism can be completed with an inexpensive vacuum pump, and the vacuum pumping control unit is sufficient with a general-purpose controller. Soy sauce in the storage tank can be added with a small-scale mechanism. it can be transferred to the mash tub without leaving.
In addition, in the invention according to claim 1, since the soy sauce moromi has high viscosity and poor fluidity, air penetrating the soy sauce moromi remaining in the storage tank at the end of the transfer enters the transport pipe. According to the present invention, even if air enters the transport pipe, the vacuum exhaust mechanism forcibly guides the soy sauce moromi to the suction opening of the pump mechanism, so that the pump mechanism does not cause malfunction and maintains a smooth transfer. Can be made.

In the invention which concerns on Claim 2, a vacuum exhaustion control part starts a vacuum exhaustion mechanism, when the flow volume of the soy sauce moromi measured with the flowmeter provided in the transfer pipe falls rapidly.
If the vacuum evacuation mechanism is started by a timer, it will be started before the required time, the operation time of the evacuation mechanism will be longer, the electricity cost for operating the evacuation mechanism will be increased, and the transfer cost will be increased Up.

  In this respect, according to the second aspect, since the vacuum exhaust mechanism is started at a necessary time, the operation time of the vacuum exhaust mechanism is shortened, and the electricity cost for operating the vacuum exhaust mechanism can be reduced. Can be compressed.

In the invention according to claim 3, the evacuation control unit starts the evacuation mechanism when the time from the start of operation of the pump reaches a predetermined set time.
Since the timer is extremely inexpensive, it is possible to suppress an increase in the cost of the vacuum exhaust control unit, and to reduce the cost of the soy sauce moromi transfer device.

In the invention which concerns on Claim 4, since the storage tank was made into the flat bottom tank which gave the bottom part which gave the gradient, the flow of the soy sauce miso to a transfer pipe | tube is made smoothly by the soy sauce miso in a storage tank by the gradient of a bottom part.

  The best mode for carrying out the present invention will be described below with reference to the accompanying drawings. The drawings are viewed in the direction of the reference numerals.

FIG. 1 is a basic configuration diagram of a soy sauce moromi transfer device according to the present invention.
Transfer apparatus 10 of the soy sauce moromi has a first transfer pipe 31 extended from the bottom of the storage tank 20 to retrieve the storage tank 20 and the soy sauce moromi to store soy sauce moromi, pumping mechanism 32 connected to the first transfer pipe 31 A motor 33 which is a drive source of the pump mechanism, a pump control unit 34 which controls the pump mechanism 32 by operating / stopping the motor 33, a pump operation button 35 and a pump attached to the pump control unit 34 A stop button 36, a second transfer pipe 37 extending from the pump mechanism 32, a flow meter 38 connected to the second transfer pipe 37, a third transfer pipe 40 extending from the flow meter 38 to the miso miso 39, A branch pipe 42 branched from the first transfer pipe 31 on the suction port 41 side of the pump mechanism 32, an extension pipe 43 extending from the tip of the branch pipe 42, and the extension pipe 4 An evacuation mechanism 44 interposed between the evacuation mechanism, a motor 45 that is a drive source of the evacuation mechanism 44, and a evacuation control unit 46 that starts the evacuation mechanism 44 when the transfer performance of the pump mechanism 32 decreases. Become.

  The first transfer pipe 31, the second transfer pipe 37, and the third transfer pipe 40 are divided into one transfer pipe 47 for convenience. Reference numeral 48 denotes a vacuum breaker valve, the operation of which will be described later.

The storage tank 20 is a flat bottom tank, for example, a bottom portion 21 having a gradient of, for example, 8 °, a cylindrical portion 22 standing from the periphery of the bottom portion 21, a cone portion 23 connected to the cylindrical portion 22, The container is a large container including an inlet 24 and a lid 25 connected to the upper small diameter part of the cone part 23, and is provided with an outlet 26 at the corner (lowest position) of the bottom part 21.
The gradient varies depending on the viscosity of the fluid, but is preferably 25 to 3 °, more preferably 22 to 4 °. 10 to 6 ° is most preferable. And in the case of soy sauce moromi, 10-6 degrees is the most preferable.

The storage tank 20 preferably has a corn portion at the bottom, considering the smooth discharge of soy sauce moromi. However, when the lower part is a cone part, the volume is reduced. In the embodiment, in order to increase the volume, the lower part is not a cone part.

  The pump mechanism 32 may be a general-purpose pump called a centrifugal pump or a centrifugal pump, but may be a special pump capable of gas-liquid separation described later.

Next, the operation of the pump control unit 34 and the vacuum exhaust control unit 46 will be described.
FIG. 2 is an operation explanatory view of the pump mechanism and the vacuum exhaust mechanism according to the present invention.
1A, when the pump operation button 35 of FIG. 1 is pressed, the pump mechanism 32 is switched from the stop state to the operation state, and when the pump stop button 36 is pressed, the pump mechanism 32 returns to the stop state. The operation time is, for example, 60 minutes.

(B) shows the transfer amount of soy sauce moromi measured with the flow meter 38 of FIG. 1, and shows that the flow rate suddenly decreased at the end of the transfer and then recovered. A sudden decrease in the flow rate occurs, for example, in 50 minutes.
(C) shows the operation of the vacuum evacuation mechanism and remains stopped for a while from the start of transfer. Then, based on the information that the flow rate suddenly decreased in (b), it is shown that the operation is continued until the vacuum exhaust mechanism is started and the pump mechanism in (a) is stopped.

The above operation will be described using a storage tank.
FIG. 3 is a diagram showing changes in soy sauce moromi in the storage tank.
(A) shows the cross section of the storage tank 20 from the first transfer period to the middle transfer period, and the soy sauce moromi 50 smoothly flows through the first transfer pipe 31 as indicated by the white arrow by the suction action of the pump mechanism.

(B) shows a cross section of the storage tank 20 at the end of the transfer, and a through hole 51 is opened in the soy sauce moromi 50B remaining in the storage tank 20, and air enters the first transfer pipe 31 through the through hole 51. In one transfer pipe 31, an air layer 52 is formed on the soy sauce moromi 50C.

In this state, the operation of the pump mechanism becomes insufficient, and the flow rate measured by the flow meter 38 in FIG. At this time, the vacuum exhaust mechanism 44 is started. The soy sauce moromi 50 </ b> B remaining in the storage tank 20 by the suction action of the vacuum exhaust mechanism 44 is guided to the first transfer pipe 31.

As a result, as shown in (c), the first transfer pipe 31 is filled with soy sauce moromi 50B, the pump mechanism returns to normal, and the flow rate is restored. When the storage tank 20 becomes empty, the soy sauce moromi 50B in the first transfer pipe 31 is guided to the suction port 41 of the pump mechanism 32 by the suction action of the vacuum exhaust mechanism 44 (see FIG. 1). Therefore, the whole amount can be transferred without the soy sauce moromi 50 remaining in the first transfer pipe 31.

Next, the operation of the branch pipe and the vacuum breaker valve raised from the transfer pipe described in FIG. 1 will be described.
FIG. 4 is an operation explanatory view of the branch pipe and the vacuum breaker valve according to the present invention.
(A) shows the state at the same time as FIG. 3 (a), and soy sauce moromi 50 is transferred in the order of the first transfer pipe 31, the pump mechanism 32, and the second transfer pipe 37. Since the evacuation mechanism is stopped, the branch pipe 42 remains empty.

FIG. 3B shows a state after the vacuum exhaust mechanism is started (time of FIG. 3C), and the soy sauce moromi 50 enters the branch pipe 42 by the suction action of the vacuum exhaust mechanism. The penetration height of the soy sauce moromi 50 at this time is called a head H.

This head H can be explained hydrodynamically as follows.
When the density of the soy sauce moromi 50 is γ, the suction pressure of the pump mechanism 32 is Pp (denoted by negative pressure and negative pressure), and the suction pressure of the vacuum exhaust mechanism is Pv (denoted by negative pressure and negative pressure), the head H Can be expressed as (Pp−Pv) / γ. H increases as the suction pressure Pv of the vacuum exhaust mechanism increases (the degree of vacuum increases). As the density γ increases, H decreases.

The height of the branch pipe 42 may be set sufficiently higher than the head H. This is because soy sauce moromi does not have to worry about entering the extension pipe 43 during the transfer.
It is desirable to make the internal soy sauce moromi 50 observable from the outside by making part or all of the branch pipe 42 transparent.

(C) is the C section enlarged view of (b), and since many bubbles 53 mixed with soy sauce moromi 50 are light, they separate and rise. That is, the branch pipe 42 of the present invention exhibits the action of a gas-liquid separator that separates air and soy sauce moromi.
Further, since the bubbles 53 pass through the soy sauce moromi 50, the suction action of the vacuum exhaust mechanism continuously acts on the first transfer pipe 31.

(D) is an explanatory view of the operation of the vacuum break valve 48. For example, if the pump mechanism 32 stops, Pp becomes zero at (Pp−Pv) / γ described above, and (Pp−Pv) / γ is the maximum. become. Then, the head H rises, and the soy sauce moromi 50 enters the extension tube 43 and damages the vacuum exhaust mechanism.
In order to prevent this, a vacuum break valve 48 is provided. The vacuum breaker valve 48 is a kind of safety valve and has a built-in spring. When the inside of the extension pipe 43 becomes a negative pressure exceeding a certain value, the vacuum breaker valve 48 opens and guides outside air into the pipe to eliminate excessive suction action. Fulfill.

Next, the operation flow of the transfer device of the present invention will be described.
FIG. 5 is an operation flowchart of the transfer apparatus of the present invention, and STxx indicates a step number.
ST01: Press the pump operation button 35 in FIG.
ST02: The pump control unit 34 in FIG. 1 energizes the motor 33 and puts the pump mechanism 32 into an operating state.

ST03: The flow rate measured by the flow meter 38 of FIG. This flow rate is called F1.
ST04: The evacuation control unit 46 in FIG. 1 checks whether or not the read F1 is lower than a predetermined value, for example, 80% of the pump rated flow rate Fp. In the initial and middle stages of transfer, no, the transfer by the pump mechanism alone is continued. When the read F1 decreases rapidly and falls below 0.8 × Fp, the process proceeds to the next.

ST05: In response to the sudden decrease in the flow rate, the evacuation control unit 46 in FIG. 1 energizes the motor 45 and puts the evacuation mechanism 44 into an operating state. Thereafter, the transfer is performed by both the pump mechanism 32 and the vacuum exhaust mechanism 44.
ST06: The transfer operation is continued until the pump stop button 36 in FIG. 1 is pressed.
ST07: When the pump stop button 36 is pressed in ST06, the vacuum exhaust mechanism 44 is stopped.
ST08: Next, the pump mechanism 32 is stopped.

0.8 × Fp exemplified in ST04 described above is not a problem when the flow rate F1 measured by the flow meter 38 is stable, but when the flow rate F1 fluctuates significantly (pulsates), it is in the initial and middle stages of transfer. It may be misunderstood that the flow rate suddenly decreased. In this case, certain safety expected no need to change the 0.8 × Fp to 0.6 × Fp and 0.5 × Fp. If safety is expected, the start timing of the evacuation mechanism 44 is delayed, and there is a risk that the pump mechanism will be burdened.

In such a case, time management is effective instead of flow rate monitoring. A specific example will be described next.
FIG. 6 shows another embodiment of FIG. Although some steps overlap with FIG. 5, all steps are described for accuracy.
ST11: Press the pump operation button 35 in FIG.
ST12: The pump control unit 34 in FIG. 1 energizes the motor 33 and puts the pump mechanism 32 into an operating state.

ST13: A timer is built in the pump control unit 34 of FIG. 1, and time measurement is started in conjunction with the start of the pump mechanism 32.
ST14: The air intake time is estimated from experience, the type of soy sauce moromi, the season, etc., and the scheduled time Tstd is determined before this time and input to the vacuum exhaust control unit 46. It is checked whether the count time Tact has reached the scheduled time Tstd. In the initial and middle stages of transfer, no, the transfer by the pump mechanism alone is continued. When the scheduled time is reached, continue.

ST15: When the scheduled time is reached, the evacuation control unit 46 in FIG. 1 energizes the motor 45 and puts the evacuation mechanism 44 into an operating state. Thereafter, the transfer is performed by both the pump mechanism 32 and the vacuum exhaust mechanism 44.
ST16: The transfer operation is continued until the pump stop button 36 in FIG. 1 is pressed.
ST17: When the pump stop button 36 is pressed in ST16, the vacuum exhaust mechanism 44 is stopped.
ST18: Next, the pump mechanism 32 is stopped.

  Control by the timer described above is simpler than flow rate monitoring and has the advantage of not being affected by flow rate fluctuations. However, if the vacuum evacuation mechanism is started by the timer, it will be started before the required time, the operation time of the vacuum evacuation mechanism will be longer, the electricity cost for operating the vacuum evacuation mechanism will be increased, and the transfer cost will There is a drawback of up.

  Therefore, it is possible to appropriately select whether to start the vacuum exhaust mechanism 44 by flow rate monitoring, timer monitoring, or third monitoring instead.

Next, a more specific example of the pump mechanism 32 will be described.
FIG. 7 is a principle diagram of a special pump capable of gas-liquid separation employed in the present invention. A pump mechanism 60 capable of gas-liquid separation includes a common base 61, a bearing unit 62 mounted on the common base 61, and this bearing. A pump shaft 63 rotatably supported by the unit 62, a motor 33 connected to one end of the pump shaft 63 via a coupling 64, and a main gas-liquid separation blade 65 attached to the other end of the pump shaft 63 from the rear to the front. The main impeller 66, the sub gas-liquid separation vane 67, the main pump housing 68 that surrounds the main impeller 66 and the sub gas-liquid separation vane 67, the discharge port 69 that is the outlet of the main pump housing 68, and the suction that is the inlet A sub-housing 72 that surrounds the port 41, the main gas-liquid separation blade 65 and extends to the suction port 41, and a front through-hole 73 and a rear through-hole 74 provided before and after the sub-housing 72 Receives air through the rear hole 74, the air reservoir chamber 75 store, another place to bleed the pump 80, consisting of.

Further, the pump shaft 63 has a center hole 76 that opens forward in the front portion, and a radial hole 77 that extends from the center hole 76 to the sub housing 72.
The bleed pump 80 houses an impeller 82 in one chamber of a pump housing 81 having two chambers, a driven pulley 84 is attached to the shaft 83 of the impeller 82, and the driven pulley 84 is provided on the pump shaft 63. By being connected to the driving pulley 85 by the belt 86, the motor 33 can be collectively driven.
Further, the bleed pump 80 includes a water chamber 87 and is connected by pipes 88 and 89.

Next, the operation of the pump mechanism 60 having the above configuration will be described.
The main gas-liquid separation blade 65, the main impeller 66, and the auxiliary gas-liquid separation blade 67 are rotated at high speed by the motor 33, and soy sauce moromi is sucked through the first transfer pipe 31. However, the explanation will be made assuming that the soy sauce moromi contains air.

First, the auxiliary gas-liquid separation blade 67 at the front end exerts a centrifugal separation action so that heavy soy sauce moromi faces the main impeller 66. The main impeller 66 pressurizes soy sauce moromi and discharges it from the discharge port 69.
On the other hand, the air remaining in the center as a result of the centrifugal separation action of the auxiliary gas-liquid separation blade 67 reaches the auxiliary housing 72 through the center hole 76 and the radial hole 77 by the suction action of the main gas-liquid separation blade 65. Since the soy sauce moromi is unavoidably contained in the air remaining in the center, the main gas-liquid separation blade 65 is centrifuged again, and the separated soy sauce moromi is returned to the suction port 41 through the front through hole 73. On the other hand, the air from which the soy sauce moromi has been removed reaches the water chamber 87 through the air reservoir 75, the pipe 78, the extraction pump 80, and the pipe 88.

In the water chamber 87, the working water 91 and air are separated by a specific gravity separation action, and the air is discharged to the outside.
In general-purpose pumps, when the soy sauce moromi that contains air is sucked, the operation becomes unstable. However, with the pump mechanism 60 described above, there is no concern.

The pump mechanism 60 has the following advantages.
As described above, the branch pipe 42 serves not only to deaerate but also to guide the soy sauce moromi to the inlet 41. If so, the branch pipe 42 needs to be as close as possible to the suction port 41 as indicated by an imaginary line a. However, as indicated by a solid line in various circumstances, it may be unavoidably provided at a slightly separated position.
The branch pipe raised from the transfer pipe 31 is preferably raised at an elevation angle of 60 ° to 90 °, particularly 90 ° (vertical).

Although the pump mechanism 60 is weak, the suction action by the extraction pump 80 can be expected, so that the soy sauce moromi can be smoothly moved even if the branch pipe 42 is away from the suction port 41. Therefore, the apparatus configuration such as piping design is facilitated.

  The transfer device of the present invention is suitable for a transfer means of soy sauce moromi.

It is a basic lineblock diagram of the soy sauce moromi transfer device concerning the present invention. It is operation | movement explanatory drawing of the pump mechanism and vacuum exhaust mechanism which concern on this invention. It is a figure which shows the change of the soy sauce moromi of a storage tank. It is action | operation explanatory drawing of the branch pipe and vacuum breaker valve which concern on this invention. It is an operation | movement flowchart of the transfer apparatus of this invention. It is another Example figure of FIG. It is a principle diagram of a special pump capable of gas-liquid separation employed in the present invention. It is a principle diagram of a conventional soy sauce moromi transfer device. It is a figure which shows the fault of FIG. It is a figure explaining the basic principle of the prior art.

DESCRIPTION OF SYMBOLS 10 ... Transfer device of soy sauce moromi , 20 ... Storage tank, 21 ... Bottom part, 31, 37 ... Transfer pipe, 33 ... Motor, 34 ... Pump control part, 60 ... Pump mechanism, 38 ... Flow meter, 41 ... Pump suction mouth, 42 ... branch pipe, 43 ... extension tube, 44 ... vacuum pumping mechanism, 46 ... vacuum exhaust control unit, 5 0 ... soy sauce moromi, 63 ... pump shaft, 65 ... main gas-liquid separator vane, 66 ... main impeller , 67 ... Sub gas-liquid separation blades, 68 ... Main pump housing, 72 ... Sub housing, 73 ... Front through hole, 74 ... Rear through hole, 76 ... Hole (center hole), 77 ... Hole (radial hole).

Claims (4)

A storage tank for storing sauce moromi (50) (20), the transfer tube extending from the bottom of the storage tank (20) to retrieve the soy sauce moromi (50) and (31), to the transfer tube (31) and interposed the pump mechanism (60), pump control unit which controls the operation / stop of the pump mechanism (60) and (34), wherein the transfer pipe at the suction port (41) side of the pump mechanism (60) (31 ), A branch pipe (42) that branches up from the pipe, an extension pipe (43) extending from the tip of the branch pipe (42) , and a vacuum exhaust mechanism (44) interposed in the extension pipe (43). A transfer device (10) for soy sauce moromi (50) comprising an evacuation control part (46) for starting the evacuation mechanism (44) when the transfer performance of the pump mechanism (60) is lowered ,
The pump mechanism (60)
A pump shaft (63) rotated by a motor (33);
The soy sauce moromi (50) containing the air that has been attached to the end of the pump shaft (63) on the side far from the motor (33) and has flowed through the transfer pipe (31) is separated from the soy sauce moromi ( 50) and the auxiliary gas-liquid separation blade (67) for separating the air,
The soy sauce moromi (50) attached to the pump shaft (63) at a position closer to the motor (33) than the sub gas-liquid separation blade (67) and separated by the sub gas-liquid separation blade (67) is added. A main impeller (66) for discharging under pressure;
A main pump housing (68) surrounding the main impeller (66) and the auxiliary gas-liquid separation blade (67);
A sub-housing (72) surrounding the motor (33) side of the main pump housing (68);
Holes (76, 77) provided at the end of the pump shaft (63) for communicating the main pump housing (68) and the sub-housing (72);
The sub-housing (72) is attached to the pump shaft (63), separated by the sub-gas-liquid separation blade (67), and introduced into the sub-housing (72) through the holes (76, 77). A main gas-liquid separation blade (65) for separating the soy sauce moromi (50) from the air by centrifugal separation;
A front passage formed through the main pump housing (68) to return the soy sauce moromi (50) separated by the main gas-liquid separation blade (65) to the suction port (41) side of the pump mechanism (60). A hole (73);
A rear through hole (74) formed through the sub-housing (72) for discharging the air separated by the main gas-liquid separation blade (65);
Air mixed in the soy sauce moromi (50) is separated from the soy sauce moromi (50) by the auxiliary gas-liquid separation blade (67), and further from the soy sauce moromi (50) by the main gas-liquid separation blade (65). A device for transferring soy sauce moromi , which is a gas-liquid separating pump that is separated and discharged from the rear through hole (74) . The said vacuum exhaustion control part (46) starts the said vacuum exhaustion mechanism (44) , when the flow volume of the soy sauce moromi (50) measured with the flow meter (38) provided in the transfer pipe (37) sharply decreases. The soy sauce moromi transfer device according to claim 1. The said vacuum exhaustion control part (46) starts the said vacuum exhaustion mechanism (44) , when the time from the driving | operation start of the said pump mechanism (60) reaches predetermined time. Item 2. A soy sauce moromi transfer device according to item 1. The soy sauce moromi transfer device according to claim 1, wherein the storage tank (20) is a flat bottom tank having a sloped bottom (21) .

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