KR200409848Y1 - The parboiling cooker for Chinese noodles - Google Patents

Abstract

The present invention relates to the development of food manufacturing equipment, and more particularly to the development of a steam cooker that boils and dehydrates a large amount of vermicelli called water in the instant sundae factories.

The present invention has been invented for the purpose of completely mechanizing the instant poaching work that has been performed by hand using vinyl or stainless steel colander in conventional steam heating water.

Face of the subject innovation dechim cooker realize the tubes of steam, a temperature sensor and a dehydration and rim using a temperature controller, and inclined within the cooker and an air piston and rim arm that automatically adjusts the temperature of the water with the solenoid valve for heating at the same time It consists of an indirect dump device .

Already introduced in many factories, the instant noodle pot of this design boils over 100kg of soaked noodles and performs three functions at the same time to completely mechanize the traditionally difficult and slow noodle processing. Provided the effect of simultaneously increasing.

Indirect Dumping Equipment, Instant Needle, Dewatering, Splinting, Inclined Inner Pot, Spout Arm

Description

Vermicelli cooking pot {The parboiling cooker for Chinese noodles}

Figure 1 is a three-dimensional view of the outer pot and tubular steam device of the instant needle pot

Figure 2 is a perspective view of the outer pot and inner pot assembly

Figure 3 is a three-dimensional view of the dehydration operation state of the vermicelli

Figure 4 is a three-dimensional diagram of the pouring operation of the vermicelli pot

5 is an assembled side view of the instant needle pot

Explanation of symbols on the main parts of the drawings

1: Outer pot blur 2: Air piston support plate

3: quadrilateral pot 4: dump bearing

5: Steam pipe side part 6: Steam pipe lower part

7: drain hole 8: residue collection part

9: plied sign 10: cover

11: inner pot dump arm fixture 12: dump arm

13: air piston 14: dump shaft (left)

15: my pot tilt holding pin 16: my pot

The present invention relates to the development of food production equipment, and more specifically, to the development of instant noodles pots that boil and dehydrate large amounts of noodles, which are called from the instant sundae factories.

Currently, many instant mills use large amounts of vermicelli as the material in the vermicelli, and this involves the task of boiling and dehydrating soaked vermicelli in hot water. Now to fill the noodles, fill the water in a square or round stainless steel container, and then spray the boiler steam directly to heat the water. . Once the vermicelli has been boiled, take a colander and soak it in cold water again, manually dehydrate it for 2-3 minutes, and then add it to the mixing bowl. This manual work is difficult and difficult, but until now there is no fry facility up to now rely on the most difficult manual work as it is, thus exposing many problems.

The biggest problem with manual poaching is that, first of all, the work is difficult and the productivity is low. The task at hand is especially difficult to be avoided by workers, so even small factories require about two people.

The next problem with manual instant poaching is that it uses a direct steam heating method that is contrary to the principles of food manufacturing. Nowadays, many instant mills are directly exposed to industrial water, boiler pipe sediment and boiler cleaners by directly using boiler steam not only in the sun-boiling process but also in the instant poaching process.

The problem with manual fried noodles is that the quality of boiled noodles is not uniform because the water temperature is set by the human sense to boil the noodles and divided into small scales and repeated dozens or hundreds of times. Vermicelli is the basic material that occupies more than 90% of the vermicelli, and the quality of the poaching work leads to the quality of the vermicelli. However, it is difficult to guarantee uniform quality because the existing poaching work is a very difficult and repeated hand work that is mainly performed at night.

The present invention solved three major technical problems by developing and introducing the first-time vermicelli, and the first is to make it possible to once again boil the vermiculum of 80 kg (2 bags), which is a one-time mixture, at once. The second is to perform the dehydration work that is absolutely necessary for the preheating at this time, and the third is to be able to inject it into the mixing apparatus at once in the next step after dehydration.

In this design, to solve the first technical problem of frying noodles, a tetrahedral tubular steam cooker (FIG. 2), which is convenient for dewatering and pouring operations, was devised. After making the tetrahedral pot (Fig. 1) by selecting the width, length, and height of 80 kg (120 kg as needed) capacity, place steam pipes (5, 6) at regular intervals on the lower four sides and bottom. The water was allowed to heat up. In order to automatically control the required water temperature of 55 degrees, a manual valve and a solenoid valve were installed in parallel at the inlet of the steam pipe, which was connected to a thermostat connected to a water temperature sensor. If the required water temperature is set (typically 55 degrees) or higher, the solenoid valve is closed by the thermostat and the steam supply is shut off. On the contrary, when the temperature drops, the solenoid valve opens and steam is supplied again. In addition, a steam discharge prevention device for discharging only water is installed at the outlet of the steam pipe, and the discharged hot water is circulated back to the boiler to reduce heat loss.

In order to solve the second technical task of dewatering the boiled vermicelli and the third technical task of simultaneously injecting the dehydrated vermicelli into the mixer at the same time, the 'indirect dumping' principle of inflow by the brim arm (12) is developed and introduced. It was. The principle of direct dumping is to fix the end of the pot (inner pot) to the outer pot body with a rotating shaft and to tilt the pot directly, but the 'indirect dump' principle of potting is to separate the arm and make the pot (12) inner pot Fixed by the dump shaft receiver 4 and the dump shaft 14 located in the center of the (16) and the outer pot body (1), respectively, and then the tilting container is in a horizontal state by tilting the pouring arm (12) rather than the pouring container (16). Root principle is to be tilted by the inner pot inclined retaining pin 15 only after rotating over a certain angle.

Dehydration operation (Fig. 3) in the present design equipment is the inner pot 16 containing the surface by the air piston (13) and the pour arm (12) disposed on the left and right sides of the pot is lifted to a constant height for 3-5 minutes By keeping it as it is. Dehydration work is a necessary work process, if the air pressure of the air piston 13 is maintained as it is, the natural dehydration process proceeds from the inner pot lifted in a horizontal state, and the dehydrated water falls back to the frying pot. The cold water washing process, which is usually performed by hand, is not a necessary process and is solved by spraying cold water in the shower in a dehydrated state only when the smell of the present quality is required. Or you can install a clinking pot in the form of instant steaming pot without tube steam device and perform cooling and washing separately.

The pouring operation (Fig. 4) in which the dehydrated vermicelli is put into the mixer at once is performed by the 'indirect dumping principle' as well as the dehydration operation. The inner inner pot 16 lifted horizontally in the air by the air piston 13 and the buliming arm 12 is an inner pot inclination pin 15 installed on the buliming arm when the air piston 13 rotates the buliming arm further after dehydration. ) Can no longer be maintained in a horizontal state and tilts while rotating with the pour arm 12. When the pour arm is further rotated, the vermiculum is poured by the rotation angle of the pour arm and the angle of inclination of the inner pot 16 itself. At this time, the inlet of the inner pot coincides with the inlet of the mixer in the sundae.

In addition, the bottom of the outer pot used in the present invention gave a height difference of 15 cm between the side, the rear side and the front center surface to collect the sediment. The layout structure was the same. In addition, the inclination angle and basic structure of the inner pot are the same as the dump pot, except that the hole size of the inner pot side and the bottom was changed to 2 mm. The size of the inner pot can be adjusted according to the capacity of the processed contents, and since it works at a low temperature of about 55 degrees, there is no special thermal sealing device.

The present decay pot of the present invention has already been introduced to several Sundae factories and shows a great effect. Specifically, it provides three effects as follows.

First of all, the effect of boiling, dehydrating, and carrying out a large amount of all three functions in one facility is provided. Presently introduced instant steaming pot stably boils 80kg-120kg soaked vermicelli at a time by automatic temperature control, dehydrates the inner pot in the same pot, and performs all the functions of dumping. It also provides the effect of improving.

The newly developed instant immersion pot also applies the pipe steam principle to completely eliminate the food pollution problem by boiler industrial water, boiler internal sediment and tub detergent. In the present decay pot, the indirect heating method by the steam pipe instead of the direct steam solves both the food pollution problem and the thermal efficiency deterioration problem due to the direct steam.

The newly-developed vermicelli steaming pot offers the possibility to process the preceding process of vermicelli sundae production, which consists of "vermicelli spit-single-speed mixing-stem injection" in a continuous processing line. Sundae factories, which have already been introduced with this facility, are introduced into the dump mixer newly developed and introduced into the dump mixer introduced at once. Completed the continuous processing line of the previous process.

Claims (1)

Four-sided outer pots with steam pipes arranged at regular intervals on the four inner side and bottom surfaces, and inner pots with fine holes drilled inside them were installed. Steam supply is automatically controlled by solenoid valves and temperature sensors. Vermiculite decay pot, characterized in that by inclining the inner pot by using the two air pistons and the buliming arm in a tipping manner, boils more than 100kg of vermicelli at a time, and simultaneously performs dehydration and input of adjacent equipment .

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