WO2024010548A1 - Straining bench beneath boiling cauldron - Google Patents

Straining bench beneath boiling cauldron Download PDF

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Publication number
WO2024010548A1
WO2024010548A1 PCT/TR2022/051600 TR2022051600W WO2024010548A1 WO 2024010548 A1 WO2024010548 A1 WO 2024010548A1 TR 2022051600 W TR2022051600 W TR 2022051600W WO 2024010548 A1 WO2024010548 A1 WO 2024010548A1
Authority
WO
WIPO (PCT)
Prior art keywords
bench
straining
liquid
product
boiling
Prior art date
Application number
PCT/TR2022/051600
Other languages
French (fr)
Inventor
Nusret ARGUN
Original Assignee
Konet Et Ve Et Ürünleri̇ Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Konet Et Ve Et Ürünleri̇ Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ filed Critical Konet Et Ve Et Ürünleri̇ Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
Publication of WO2024010548A1 publication Critical patent/WO2024010548A1/en

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
    • B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
    • B07B13/00—Grading or sorting solid materials by dry methods, not otherwise provided for; Sorting articles otherwise than by indirectly controlled devices
    • B07B13/14—Details or accessories
    • B07B13/16—Feed or discharge arrangements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

Definitions

  • the invention is related to the straining bench beneath the boiling cauldron developed to ensure that the liquid parts in the boiled product coming out of the boiling cauldron, especially used in the food industry, are separated from the boiled product in a way that can be reused when desired.
  • boiling cauldrons One of the most frequently used pre-cooking techniques in food processing plants is boiling.
  • the food products processed in the boiling cauldrons are boiled depending on the type of product and then the boiled products are taken from the boiling cauldrons for the other steps of the process and transported within the facility.
  • food products that are boiled and still contain liquid is transferred from the scalding boiler outlet to the transport boilers, which are manually transported, and transported to the desired point via these transport boilers.
  • strainer sections that perform mechanical separation on the transport boilers. This process causes a decrease in production efficiency and loss of labor and time due to both the difficulty of transportation and the inability to perform the filtration process at the desired levels.
  • the straining bench beneath boiling cauldron has been developed in order to ensure that the liquid parts in the boiled product coming out of the boiling pots used in the food industry are separated from the boiled product in a reusable way if desired.
  • the liquid separated from the boiled product is kept at the desired temperature continuously thanks to the heater (9) located in the liquid chamber (8) in which the liquid separated from the boiled product is stored. This ensures that the liquid form is kept constant by eliminating the possibility of solidification, especially in the filtration processes of food products containing animal fat.
  • a drain pump (11 ) is used to ensure that the liquid stored in the liquid reservoir (8) is discharged from the reservoir (8) in a controlled manner.
  • the liquid part coming out of the boiled product can be easily and controllably reused or separated as waste.
  • the control of the moving mechanism, heater assemblies, and drainage group in the developed straining bench beneath the boiling cauldron can be operated with the PLC control screen that can be integrated into the bench.
  • the invention straining bench beneath boiling cauldron developed to separate the liquid parts contained in the boiled product coming out of the boiling cauldron used in the food industry from the boiled product in a condition that can be reused when desired, includes; the upper strainer (1 ) on which the boiled product coming out of the boiling cauldron is transferred and on which strainer openings are formed to allow the passage of liquid, transport mechanism (2) which moves in such a position to ensure that the product conveyed on the strainer (1 ) is transported towards the discharge outlet (6), the reductor (3) which conveys the movement provided by the drive engine (4) to the transport mechanism (2), drive engine (4) providing the drive for the movement of the transport mechanism (2), at least one surface scraper (5) positioned on the upper strainer (1 ) in order to ensure that the product transferred onto the upper strainer (1 ) is levelled at the desired height and to apply pressure on the product towards the upper strainer (1 ), discharge outlet (6), which allows the product carried on the upper strainer (1 ) via the transport mechanism (2) to be discharged from the mechanism, the
  • the invention straining bench at bottom of the boiling cauldron provides an upper strainer (1 ), ideally made of a material suitable for contact with food.
  • the invention straining bench at bottom of the boiling cauldron provides an upper strainer (1 ), on which openings, in different geometrical shapes, are preferably formed in order that the solid part cannot pass through while the liquid desired to be separated from the product coming out of the boiling cauldron can pass through it.
  • the invention straining bench at bottom of the boiling cauldron provides a transport mechanism (2), ideally made of a material suitable for contact with food.
  • the invention straining bench at bottom of the boiling cauldron provides a transport mechanism (2) that is constructed in a form that is infinitely and continuously movable, preferably via a sprocket system.
  • the invention straining bench at bottom of the boiling cauldron provides a transport mechanism (2) which can be adjusted rotation speed by reductor (3) according to the type of product being strained and the amount of product coming out of the boiling cauldron.
  • the invention straining bench at bottom of the boiling cauldron provides a reductor (3) that allows the rotation speed of the transport mechanism (2) to be adjusted at the desired level.
  • the invention straining bench at bottom of the boiling cauldron provides a surface scraper (5) which can be adjusted on the upper strainer (1 ) according to the height of the spread product to be selected depending on the type of product to be strained.
  • the invention straining bench at bottom of the boiling cauldron provides a discharge outlet (6), ideally positioned on the bench to allow product discharge, preferably at a height at the bottom of the bench at which product trolleys can be positioned.
  • the invention straining bench at bottom of the boiling cauldron provides a bottom strainer (7), ideally made of a material suitable for contact with food.
  • the invention straining bench at bottom of the boiling cauldron provides a bottom strainer (7) on which holes, in different geometrical shapes, are preferably formed in order that the liquid to be separated from the product, which can pass through the edges of the upper strainer (1 ), while the solid part cannot pass through it.
  • the invention straining bench at bottom of the boiling cauldron provides a liquid reservoir (8) ideally made of a material suitable for contact with food.
  • the invention straining bench at bottom of the boiling cauldron provides a heater (9) ideally in the form of a resistor or serpentine, connected to the liquid reservoir (8) to ensure that the liquid stored in the liquid reservoir (8) is kept within the desired temperature range.
  • the invention straining bench at bottom of the boiling cauldron provides a viewing window (10), preferably made of transparent material, positioned above the liquid reservoir (8) to permit observation of the level of the liquid stored in the liquid reservoir (8) and of the different levels of liquids having a variation in density during discharge.
  • a viewing window (10) preferably made of transparent material
  • the invention straining bench at bottom of the boiling cauldron provides a pump spout (11 .1 ) for the inlet of the liquid into the pump to allow transfer of the liquid stored in the liquid reservoir (8) out of the reservoir (8) and a drain pump (11 ) comprising a drain control equipment (11 .2) including at least one valve for controlling the line connection to which the discharged liquid is required to be transported.
  • the invention straining bench at bottom of the boiling cauldron provides a swivel castor (12), formed with castors, so as to allow easy transport of the bench.
  • straining bench at bottom of the boiling cauldron the movement controls of the moving mechanisms, the controls of the heating mechanisms, the discharging equipment related to the flow, and similar controls can be controlled via the PLC control screen if desired.
  • the invention straining bench at bottom of the boiling cauldron has been developed in order to perform the straining process of food products of different types and properties after boiling. Even in cases where the liquid stored after straining is a mixture of animal fat such as meat and meat products, the discharge and transport of the liquid can be done easily without any solidification thanks to the heater (9) developed on the reservoir (8).
  • the observation window (10) placed on the reservoir (8) it is possible to transfer the liquids accumulated at different levels due to the density difference to other lines with valve controls thanks to the discharge control equipment (11 .2).
  • the invention straining bench at bottom of the boiling cauldron can be relocated for use in different boiling sections, thanks to its portable structure design.

Landscapes

  • Beans For Foods Or Fodder (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

The invention is related to the straining bench at bottom of a boiling cauldron developed to ensure that the liquid parts in the boiled product coming out of the boiling cauldron, especially used in the food industry, are separated from the boiled product in a way that can be reused when desired. The invention straining bench at bottom of a boiling cauldron has been developed in order to ensure that the liquid parts in the boiled product coming out of the boiling cauldrons used in the food industry are separated from the boiled product in a way that can be reused if desired.

Description

STRAINING BENCH BENEATH BOILING CAULDRON
TECHNICAL FIELD
The invention is related to the straining bench beneath the boiling cauldron developed to ensure that the liquid parts in the boiled product coming out of the boiling cauldron, especially used in the food industry, are separated from the boiled product in a way that can be reused when desired.
PRIOR ART
In the food processing industry, many different production techniques and machinery/equipment are used according to the type of food and product processed. Especially for convenience food products, pre-cooking and packaging steps are of extremely great importance.
One of the most frequently used pre-cooking techniques in food processing plants is boiling. The food products processed in the boiling cauldrons are boiled depending on the type of product and then the boiled products are taken from the boiling cauldrons for the other steps of the process and transported within the facility. In the boiling cauldrons used in the present technique, food products that are boiled and still contain liquid is transferred from the scalding boiler outlet to the transport boilers, which are manually transported, and transported to the desired point via these transport boilers. In cases when the liquid part in the product coming out of the boiling cauldron is desired to be separated from the product, it is intended to separate the solid and liquid parts from each other by using strainer sections that perform mechanical separation on the transport boilers. This process causes a decrease in production efficiency and loss of labor and time due to both the difficulty of transportation and the inability to perform the filtration process at the desired levels.
During the coarse straining processes used in the present technique, it is difficult to transfer the liquid parts separated from the boiled product which can be used back into the process. This increases material consumption and waste. BRIEF DESCRIPTION OF THE INVENTION
The straining bench beneath boiling cauldron has been developed in order to ensure that the liquid parts in the boiled product coming out of the boiling pots used in the food industry are separated from the boiled product in a reusable way if desired.
In the developed straining bench beneath the boiling cauldron, thanks to the moving transport mechanism (2) positioned on the upper strainer (1 ) where the product coming out of the scalding boiler is conveyed, the boiled product is carried along the upper strainer (1 ) and the liquid contained in it is removed from the product.
In the developed straining bench beneath the boiling cauldron, the liquid separated from the boiled product is kept at the desired temperature continuously thanks to the heater (9) located in the liquid chamber (8) in which the liquid separated from the boiled product is stored. This ensures that the liquid form is kept constant by eliminating the possibility of solidification, especially in the filtration processes of food products containing animal fat.
In the developed straining bench beneath the boiling cauldron, a drain pump (11 ) is used to ensure that the liquid stored in the liquid reservoir (8) is discharged from the reservoir (8) in a controlled manner. Thus, the liquid part coming out of the boiled product can be easily and controllably reused or separated as waste.
The control of the moving mechanism, heater assemblies, and drainage group in the developed straining bench beneath the boiling cauldron can be operated with the PLC control screen that can be integrated into the bench.
EXPLANATION OF THE FIGURES
Figure 1 . Sectional View of Straining Bench
The corresponding part numbers specified in the figures are given below. 1. Upper Strainer
2. Transport Mechanism
3. Reductor
4. Drive Engine
5. Surface Scraping
6. Discharge Outlet
7. Bottom Strainer
8. Liquid Reservoir
9. Heater
10. Observation Window
11 . Drain Pump
11.1. Pump Spout
11 .2. Drain Control Equipment
12. Swivel Castor
DETAILED DESCRIPTION OF THE INVENTION
The invention straining bench beneath boiling cauldron developed to separate the liquid parts contained in the boiled product coming out of the boiling cauldron used in the food industry from the boiled product in a condition that can be reused when desired, includes; the upper strainer (1 ) on which the boiled product coming out of the boiling cauldron is transferred and on which strainer openings are formed to allow the passage of liquid, transport mechanism (2) which moves in such a position to ensure that the product conveyed on the strainer (1 ) is transported towards the discharge outlet (6), the reductor (3) which conveys the movement provided by the drive engine (4) to the transport mechanism (2), drive engine (4) providing the drive for the movement of the transport mechanism (2), at least one surface scraper (5) positioned on the upper strainer (1 ) in order to ensure that the product transferred onto the upper strainer (1 ) is levelled at the desired height and to apply pressure on the product towards the upper strainer (1 ), discharge outlet (6), which allows the product carried on the upper strainer (1 ) via the transport mechanism (2) to be discharged from the mechanism, the bottom strainer (7), preferably positioned at the bottom of the upper strainer (1 ) and formed with strainer openings to allow the passage of liquid, in order to prevent the products that may pass into the bottom of the upper strainer (1 ) during transport through the upper strainer (1 ) from falling into the liquid reservoir (8), liquid reservoir (8) in which the liquid separated from the product and passing through the upper strainer (1 ) and bottom strainer (7) is stored, heater (9), which is mounted to the liquid reservoir (8) in order to ensure that the liquid stored in the liquid reservoir (8) remains within a certain temperature range, at least one observation window (10) formed on the liquid reservoir (8) to observe the level of the liquid stored in the liquid reservoir (8) and the level differences of liquids of different densities in the liquid, at least one drain pump (11 ) for ensuring controlled transfer of the liquid stored in the liquid reservoir (8) out of the reservoir and the parts and sections of the swivel castor (12) that allows the bench to stand preferably above the floor level and to be easily carried.
The invention straining bench at bottom of the boiling cauldron provides an upper strainer (1 ), ideally made of a material suitable for contact with food.
The invention straining bench at bottom of the boiling cauldron provides an upper strainer (1 ), on which openings, in different geometrical shapes, are preferably formed in order that the solid part cannot pass through while the liquid desired to be separated from the product coming out of the boiling cauldron can pass through it.
The invention straining bench at bottom of the boiling cauldron provides a transport mechanism (2), ideally made of a material suitable for contact with food.
The invention straining bench at bottom of the boiling cauldron provides a transport mechanism (2) that is constructed in a form that is infinitely and continuously movable, preferably via a sprocket system.
The invention straining bench at bottom of the boiling cauldron provides a transport mechanism (2) which can be adjusted rotation speed by reductor (3) according to the type of product being strained and the amount of product coming out of the boiling cauldron. The invention straining bench at bottom of the boiling cauldron provides a reductor (3) that allows the rotation speed of the transport mechanism (2) to be adjusted at the desired level.
The invention straining bench at bottom of the boiling cauldron provides a surface scraper (5) which can be adjusted on the upper strainer (1 ) according to the height of the spread product to be selected depending on the type of product to be strained.
The invention straining bench at bottom of the boiling cauldron provides a discharge outlet (6), ideally positioned on the bench to allow product discharge, preferably at a height at the bottom of the bench at which product trolleys can be positioned.
The invention straining bench at bottom of the boiling cauldron provides a bottom strainer (7), ideally made of a material suitable for contact with food.
The invention straining bench at bottom of the boiling cauldron provides a bottom strainer (7) on which holes, in different geometrical shapes, are preferably formed in order that the liquid to be separated from the product, which can pass through the edges of the upper strainer (1 ), while the solid part cannot pass through it.
The invention straining bench at bottom of the boiling cauldron provides a liquid reservoir (8) ideally made of a material suitable for contact with food.
The invention straining bench at bottom of the boiling cauldron provides a heater (9) ideally in the form of a resistor or serpentine, connected to the liquid reservoir (8) to ensure that the liquid stored in the liquid reservoir (8) is kept within the desired temperature range.
The invention straining bench at bottom of the boiling cauldron provides a viewing window (10), preferably made of transparent material, positioned above the liquid reservoir (8) to permit observation of the level of the liquid stored in the liquid reservoir (8) and of the different levels of liquids having a variation in density during discharge.
The invention straining bench at bottom of the boiling cauldron provides a pump spout (11 .1 ) for the inlet of the liquid into the pump to allow transfer of the liquid stored in the liquid reservoir (8) out of the reservoir (8) and a drain pump (11 ) comprising a drain control equipment (11 .2) including at least one valve for controlling the line connection to which the discharged liquid is required to be transported.
The invention straining bench at bottom of the boiling cauldron provides a swivel castor (12), formed with castors, so as to allow easy transport of the bench.
In the invention straining bench at bottom of the boiling cauldron, the movement controls of the moving mechanisms, the controls of the heating mechanisms, the discharging equipment related to the flow, and similar controls can be controlled via the PLC control screen if desired.
The invention straining bench at bottom of the boiling cauldron has been developed in order to perform the straining process of food products of different types and properties after boiling. Even in cases where the liquid stored after straining is a mixture of animal fat such as meat and meat products, the discharge and transport of the liquid can be done easily without any solidification thanks to the heater (9) developed on the reservoir (8).
The invention straining bench at bottom of the boiling cauldron, the liquid stored in the reservoir (8) can be transferred to the desired area and line within the facility for reuse via the drain pump (11 ). In addition, thanks to the observation window (10) placed on the reservoir (8), it is possible to transfer the liquids accumulated at different levels due to the density difference to other lines with valve controls thanks to the discharge control equipment (11 .2).
The invention straining bench at bottom of the boiling cauldron can be relocated for use in different boiling sections, thanks to its portable structure design.

Claims

CLAIMS The invention straining bench at bottom of boiling cauldron developed to ensure that the liquid parts contained in the boiled product coming out of the boiling cauldrons used in the food industry are separated from the boiled product in a way that can be reused when desired, and its characterized by; the upper strainer (1 ) on which the boiled product coming out of the boiling cauldron is transferred and on which strainer openings are formed to allow the flow of liquid, transport mechanism (2) which moves in order to ensure that the product transferred onto the strainer (1 ) is transported towards the discharge outlet (6), reductor (3) which conveys the movement provided by the drive engine (4) to the transport mechanism (2), drive engine (4) providing the drive for the movement of the transport mechanism (2), at least one surface scraper (5) positioned on the upper strainer (1 ) in order to ensure that the product transferred onto the upper strainer (1 ) is levelled at the desired height and to apply pressure on the product towards the upper strainer (1 ), discharge outlet (6), which allows the product carried on the upper strainer (1 ) via the transport mechanism (2) to be discharged from the mechanism, the bottom strainer (7), preferably positioned at the bottom of the upper strainer (1 ) and formed with strainer holes to allow the passage of liquid, in order to prevent the products that may pass into the bottom of the upper strainer (1 ) during transport through the upper strainer (1 ) from falling into the liquid reservoir (8), liquid reservoir (8) in which the liquid separated from the product and passing through the upper strainer (1 ) and bottom strainer (7) is stored, heater (9), which is mounted to the liquid reservoir (8) in order to ensure that the liquid stored in the liquid reservoir (8) remains within a certain temperature range, including at least one observation window (10) on the liquid reservoir (8) to observe the level of the liquid stored in the liquid reservoir (8) and the level differences of liquids of different densities in the liquid, at least one drain pump (11 ) for ensuring controlled transfer of the liquid stored in the liquid reservoir (8) out of the reservoir and the parts and sections of the swivel castor (12) that allows the bench to stand preferably above the floor level and to be easily transported.
2. According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by an upper strainer (1 ), preferably made of a material suitable for contact with food.
3. According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by an upper strainer (1 ), on which openings, in different geometrical shapes, are preferably formed in such a way that the solid part cannot pass through while the liquid desired to be separated from the product coming out of the boiling cauldron can pass through it.
4. According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a transport mechanism (2), ideally made of a material suitable for contact with food.
5. According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a transport mechanism (2) preferably formed by a sprocket system which is constructed in a form that is infinitely and continuously movable.
6. According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a transport mechanism (2) the speed of rotation of which can be adjusted by a reductor (3) according to the type of product being strained and the amount of product coming out of the boiling cauldron.
7. According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a reductor (3) that allows the rotation speed of the transport mechanism (2) to be adjusted at the desired level.
8. According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a surface scraper (5) which can be adjusted on the upper strainer (1 ) according to the height of the spread product to be selected depending on the type of product to be strained. According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a discharge outlet (6), ideally positioned on the bench to allow product discharge, preferably at a height at the bottom of the bench at which product transport trolleys can be positioned. . According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a bottom strainer (7), ideally made of a material suitable for contact with food. . According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a bottom strainer (7) on which openings, preferably of different geometrical shapes, are formed in order that the liquid to be separated from the product, which can pass through the edges of the upper strainer (1 ), while the solid part cannot pass through it. . According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a liquid reservoir (8) ideally made of a material suitable for contact with food. . According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a heater (9) ideally in the form of a resistor or serpentine, connected to the liquid reservoir (8) to ensure that the liquid stored in the liquid reservoir (8) is kept within the desired temperature range. . According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a viewing window (10), preferably made of transparent material, positioned above the liquid reservoir (8) to permit observation of the level of the liquid stored in the liquid reservoir (8) and of the different levels of liquids having a variation in density to be monitored during discharge. . According to Claim 1 , the straining bench at bottom of boiling cauldron feature is characterized by pump nozzle (11 .1 ) for inlet of the liquid into the pump to allow transfer of the liquid stored in the liquid reservoir (8) out of the reservoir (8) and a drain pump (11 ) comprising a drain control equipment (11 .2) including at least one valve for controlling the line connection to which the discharged liquid is required to be transported. . According to Claim 1 , the straining bench at bottom of the boiling cauldron feature is characterized by a swivel castor (12), preferably formed with castors to allow easy transport of the bench.
PCT/TR2022/051600 2022-07-04 2022-12-26 Straining bench beneath boiling cauldron WO2024010548A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2022/011064 2022-07-04
TR2022/011064A TR2022011064A2 (en) 2022-07-04 2022-07-04 Straining bench under the boiling pot

Publications (1)

Publication Number Publication Date
WO2024010548A1 true WO2024010548A1 (en) 2024-01-11

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ID=84083827

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TR (1) TR2022011064A2 (en)
WO (1) WO2024010548A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013169255A (en) * 2012-02-18 2013-09-02 Fuji Kogyosho:Kk Noodle cooking apparatus
CN203841021U (en) * 2013-11-29 2014-09-24 闻喜县永祥和煮饼食品有限责任公司 Mechanized boiled cake producing and packaging flow line
CN210594023U (en) * 2019-09-19 2020-05-22 成都宏光数创机械设备有限公司 Draining hoister for cooked pepper wires
CN216018959U (en) * 2021-11-08 2022-03-15 广东头号丸家食品科技有限公司 High-temperature water boiling machine

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013169255A (en) * 2012-02-18 2013-09-02 Fuji Kogyosho:Kk Noodle cooking apparatus
CN203841021U (en) * 2013-11-29 2014-09-24 闻喜县永祥和煮饼食品有限责任公司 Mechanized boiled cake producing and packaging flow line
CN210594023U (en) * 2019-09-19 2020-05-22 成都宏光数创机械设备有限公司 Draining hoister for cooked pepper wires
CN216018959U (en) * 2021-11-08 2022-03-15 广东头号丸家食品科技有限公司 High-temperature water boiling machine

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