SU494581A1 - Device for heat treatment of bulk materials - Google Patents

Description

one

The invention relates to the food industry and can be used for making confectionery "Almonds in sugar.

A device for heat treatment of bulk materials is known, which includes an obliquely located working chamber with unloading and loading funnels, a vibrating conveyor consisting of cascaded overflow trays, a cooling chamber, and nozzles for supplying and discharging heat and coolant.

The known device does not provide uniform heat treatment of the mixture of particles of different sizes, and also does not allow combining the roasting of the processed product and cooling the finished mass in one unit. In addition, it does not allow the manufacture of Almond-in-sugar confectionery in a continuous process.

A distinctive feature of the proposed device is that the working chamber is equipped with an additional feed funnel, the cooling chamber is located in the lower part of the working chamber, the bypass trays located in the middle of the chamber are installed obliquely in the direction of the converging material, and the last of the inclined trays is made elongated .

In order to direct the flow of heat and coolant along the surface of the tray and increase its rigidity, the tray is made in the form of a shelf with an aerodynamic guide rail.

In this case, the camera is equipped with a removable lid, and the cavities of the trays are covered with fluoroplastic. FIG. 1 shows the proposed device, side view; in fig. 2 - the same, longitudinal section; in fig. 3 - overflow tray.

The device consists of a working chamber 1 with a vibrator 2 and a cascade of stepped overflow trays 3, a cooling chamber 4, a removable cover 5, a feed hopper 6 for granulated sugar, a discharge funnel 7 for outputting the finished product, nozzles 8 and 9 for discharging waste heat. and refrigerants, as well as pipes 10 and 11 for the supply of heat and coolants.

The body of the working chamber rests on shock absorbers 12. In the initial s of the end zones of the working chamber 1, the overflow trays 3 are installed horizontally and in the middle - obliquely in the direction of product flow, which facilitates the movement of the mixture of melt and cores to the outlet of the discharge funnel 7. for dividing the air distribution space into two zones of hot and cooling agents.

Each bypass tray 3 is made in a curved shelf, while the previous tray and the next tray bend create a path for the passage of air into the space above the vibratory boiling layer.

Under each overflow tray 3, an aerodynamic guide 14 is arranged. This contributes to the direction of the air jet along the surface of the shelf of the non-repositioning tray. The aerodynamic guide also increases the mechanical stiffness of the overflow tray.

A nozzle 15 for inserting processed solid components, such as nuts, as well as nozzles 8 and 9 are embedded in the housing of the working chamber 1. This makes it easy to open the lid 5 and, if necessary, to clean the shelves of the bypass trays.

To prevent the confectionery mass from sticking to the shelves of the overflow trays and to facilitate their stripping, they are coated with fluoroplastic.

The device works as follows.

The vibrator 2 is turned on, hot and cold air is let in through the nozzles 10 and 11, and the sugar bag is loaded through the funnel 6. The sugar necks, under the influence of oscillations directed at an angle to the horizon, are evenly distributed on the surface of the overflow tray, forming an outer tilting layer on it, and moving to its edge. When the latter is reached, the sugar is poured from the upper to the next lower bypass tray. When transferred from one bypass tray to another, the sugar crystals are washed by a stream of hot air with a temperature of 180-200 ° C, flowing from the slots between the bypass trays and heated to softening temperature. The movement of the coolant through the layer of falling sugar also contributes to its movement forward.

Fat-containing cores, such as almonds, are introduced into the softened sugar through the pipe 15. Mixed sugar along with dram falls into the melting zone, where the shelves of the overflow trays are set obliquely. Here the sugar is melted and caramelized, and the fat-containing kernels are roasted.

The vibrations of the working chamber body, the slope of the shelves of the overflow trays and the direction of movement of the heat transfer medium promote the movement of the mixture of melt and core along the surface of the shelves towards the cooling side. Of particular importance for product movement in the zone

The melting has a slope of the shelves of the bypass trays, allowing the melt to run off from them under the influence of gravity, vibration and the direction of movement of the tenon carrier.

As a result of these factors, shelves do not stick and the device can operate for a long time without stopping for cleaning.

The mixture of sugar melt and fat-containing dregs from the zone of melting falls into the cooling zone, where under the action of cold air it hardens, cools and discharges from the device.

The product is heated and cooled not only by convective heat exchange, but also by conductive heat exchange with the surface of the bypass trays.

Claims (4)

1. A device for heat treatment of bulk materials, including an obliquely located working chamber with loading and unloading funnels, a vibrating conveyor consisting of cascaded non-drainage trays, a cooling chamber, nozzles for supplying and discharging heat and coolant, characterized in that for the purpose of treatment materials with particles of various sizes and confectionery production possibilities, for example, “Almond in sugar, the working chamber is equipped with an additional feed funnel, the cooling chamber is still in the lower part of the working chamber, and the bypass trays, located in its middle part, are set obliquely towards the vanishing of the processed product, with This last of the obliquely located trays made elongated. 2. The device according to claim 1, characterized in that, in order to direct the flow of heat of the refrigerant along the surface of the tray and increase its rigidity, the tray is made in the form of a shelf, one end of which is folded upward and located below the shelf of the aerodynamic guide. 3. The device according to paragraphs. 1 and 2, characterized in that the working chamber is equipped with a removable lid. 4. Device on PP. 1, 2 and 3, characterized in that the shelves of the trays are covered with fluoroplastic. / " Fig.Z