The traditional Baijiu brewing method has high labor intensity, low production efficiency, and a large gap between the sanitary conditions and the environmental requirements of food production. With the continuous development of society, the lack of labor in the labor market, and the increasing production costs of workers, it has become imperative to replace traditional manual labor with automatic mechanization of Baijiu brewing. Here is an introduction to an automatic stubble cooler instead of manual labor!
An automatic stubble cooling machine comprises a frame, a chain plate conveyor belt, an automatic bending device, an automatic blanking device, a reduction motor, a material receiving device, a mixing device, a cleaning device, a cooling device, a temperature detection device, an automatic water adding device, an automatic cleaning device, and an auxiliary platform device. The chain plate conveyor belt is diagonally placed on the frame, and the reduction motor is installed on the frame, The chain plate conveyor belt conveyor line is provided with an automatic blanking device, an automatic bending device, and a material receiving device from bottom to top.
In this procedure, the brewing process requires that the fermented grains be heated with water to adjust the humidity requirements of the fermented grains after coming out of the retort, and then the fermented grains are required to be cooled to the process temperature. After reaching this temperature, yeast is added. After adding yeast, the fermented grains continue to be cooled and stirred evenly before entering the cellar for fermentation. By controlling the width and height of the blanking hopper, the requirements for the thickness of the operating layer are met, After falling onto the chain plate conveyor belt, the fermented grains are driven forward by a sprocket driven by an active motor. During the transportation process, the fan is continuously used to cool the fermented grains. After falling to the process temperature, the starter starts to add starter, and then it is stirred. The fan is used to cool the fermented grains until the fermentation temperature required by the process. After that, the fermented grains are transferred to the pit for fermentation through a receiving hopper.
Automatic stubble cooling machines have replaced traditional manual labor, and workers are engaged in light manual control operations that link up with mechanized production, greatly reducing labor intensity and greatly improving labor efficiency;
The goal of reducing personnel and increasing efficiency has been achieved. Under the premise of maintaining the same feeding amount and various technical parameter requirements, each brewing team has been reduced from 10 people to 7 people, greatly reducing labor costs;
The liquor yield, excellent product yield, and taste have been improved to a certain extent. According to the modified indicators, the liquor yield has increased by an average of 1%_ 2%, increased physical and chemical sensory indicators by 3%. On the premise of increasing the cost of raw and auxiliary materials, through the improvement of production indicators and the reduction of labor costs, the production cost of grain wine per ton of wine has been reduced by 4%, with significant direct economic benefits;
Cleaner production has been achieved, and the cleaning and hygiene of the brewing operating environment, site, and utensils have been achieved through mechanized transformation. The working environment of the brewing workers has been greatly improved, meeting the requirements of the country to build an environmentally friendly and resource saving society.
An automatic stubble cooling machine that replaces manual labor is introduced here. If you have any doubts or needs about this, please come to our website http://www.qfrtrq.com Consult and understand!