JPS627120Y2 - - Google Patents

Description

[Detailed description of the invention] This invention relates to an automatic sugar roasting device for heating and roasting sugar in a crystal can.

Sugar brewing devices using crystal cans generally had the configuration shown in the figure. That is, inside the crystal can 11, there is a white bottom,
In other words, steam is supplied to a pipe 12 into which a mixture of sugar solution and seed sugar is placed and passes through the crystal can 11, and the crystal can 11 is heated. The hardness at the bottom of the crystal can 11 is detected by a hardness meter, such as a rheometer 13, and the liquid level at the bottom is detected by a liquid level meter 14, and these detection outputs are supplied to a control device 15. The control device 15 sends control signals to the differential water valve 18 and the sugar solution valve 19 through manual and automatic switching devices 16 and 17, respectively, based on the supplied signals indicating the hardness of the white undercoat and the liquid level. It controls the supply of water through the pipe 21 and sugar solution through the pipe 22 into the crystal can 11. Sugar species, or seed crystals, are fed into the crystal canister 11 through the seed valve 23.

The valve 25 is a valve that controls the steam supplied into the pipe 12, and the pipe 12 is shown as a heating section 24 that heats the bottom of the crystal can 11. The vapor evaporated from the bottom inside the crystal canister 11 is drawn by a pump 27 through a condenser 26, and then
It is condensed in 6. The pipe 28 is connected to the capacitor 26.
Cooling water is supplied. Further, the pressure inside the crystal can 11 is detected by a pressure detector 33 and is guided to the control device 15. The control device 15 controls an air valve 32 to guide outside air through a pipe 31 passed into the crystal can 11, thereby adjusting the pressure inside the crystal can 11. A valve 34 is connected to the pipe 31, which is used to make the inside of the crystal can 11 the same pressure as the outside air, and cleaning steam is supplied from the pipe 12 to the valve 3.
5 into the crystal can 11.

Conventionally, when the sugar has been boiled, the valve 34 is opened and air is introduced into the crystal can 11 through the pipe 31 to make the pressure inside the crystal can 11 almost equal to atmospheric pressure. The discharge valve 36 is opened to discharge a slurry-like mixture of sufficiently grown crystals and sugar solution to the outside of the crystal can 11.
After that, open the valve 35 and connect the crystal canister 11 to the pipe 12.
So-called steam cleaning was carried out by introducing steam into the crystal can and discharging the white matter adhering to the inner wall of the crystal can. In this way, in the past, air was introduced into the crystal canister 11 and the white liquid was discharged after it was brought into equilibrium with the atmospheric pressure, and for this reason, the introduced air was sufficiently sterilized to prevent bacteria from entering. The equipment required for this purpose was complicated, and sufficient maintenance was required.Furthermore, the air was introduced and then discharged, which required time.

In this invention, the valve 35 is opened at the end of automatic brewing to introduce steam into the crystal can 11, and after the pressure within the crystal can 11 reaches a predetermined value, the discharge valve 36 is opened.

In this way, in this invention, steam is introduced in order to balance the pressure inside the crystal can 11 with the outside, so the white matter can be discharged as it is without the temperature inside the crystal can 11 decreasing. After discharging the crystals, the inside of the crystal can 11 is washed with steam to thoroughly remove the white matter stuck to the inner wall of the crystal can, but at this time, the temperature inside the crystal can is raised from the automatic roasting state to a high temperature without decreasing the temperature inside the crystal can. You can go with it. Therefore, compared to the conventional case where air is introduced to discharge the white matter and then steam is introduced, the temperature rises quickly, the steam cleaning time is shortened, and the overall cleaning work is shortened.

Generally, this type of automatic sugar brewing device is used repeatedly, so the fact that this invention saves time, even by just 5 minutes, is considered to be quite effective as a whole when repeatedly brewing sugar. Become.

Furthermore, since it introduces steam, it is sterilized to begin with, and there is no need for a filter to prevent bacteria when introducing air into the can, resulting in a simpler structure and easier maintenance.

In addition, since steam is introduced, the atmospheric leg of the condenser 26 that reaches below the vacuum pump 27 is inserted into the water tank, and the steam pressure in the crystal vessel 11 can be increased by that head. In other words, the pressure can be made higher than the atmospheric pressure, and the speed of discharging the white matter can be increased accordingly.

As described above, the automatic sugar brewing device according to the present invention can shorten the time for draining and cleaning the sugar at the end of automatic brewing, and has the advantage that it does not require a sterilizing filter.

[Brief explanation of the drawing]

The figure is a block diagram showing an example of an automatic sugar brewing device according to this invention. 11...Crystal can, 12...Steam supply pipe,
22... Pipe for sugar supply, 21... Pipe for water supply, 31... Pipe for air supply, 35... Valve for introducing steam into the crystal can, 36... White discharge valve.

Claims (1)

[Scope of utility model registration request] Steam is supplied to the heating section of the crystal can to heat and roast the white matter inside the crystal can, and after the roasting is finished, the grown crystals and sugar solution are discharged to the outside, and then steam is supplied into the crystal can. In an automatic sugar brewing device that performs steam cleaning, the steam supplied to the heating section at the end of brewing is
An automatic boiler comprising means for guiding the steam into the crystallizer through a passage supplied during the steam cleaning, and means for opening the white discharge valve when the pressure inside the crystallizer reaches a predetermined value or more by introducing the steam. Sugar device.