Fully automatic and intelligent braising production line—a new choice for automation and intelligence in the braising product processing industry!

Fully automatic intelligent braising line

Qingdao Ruizhi Intelligent Equipment Technology Co., Ltd. is a comprehensive food industry intelligent equipment manufacturing enterprise dedicated to the design, research and development, manufacturing, sales and after-sales of various food industries. The company has been adhering to the development concept of "forge ahead, wisdom in innovation", adhere to product technological innovation and strict product quality control, and has successively obtained more than 30 product patents. The company has passed ISO9001 quality management system certification, ISO14001 environmental management system certification, and OHSAS18001 occupation Health and safety management system certification, intellectual property management system certification and European safety export CE certification.

Fully automatic intelligent brine boiling assembly line equipment is one of the core products of our company's independent research and development and production. This equipment has been widely used and won unanimous praise from customers. At present, it has cooperated with well-known brands such as Dezhou Braised Chicken and Daokou Roasted Chicken.

The market survey found that most of the company’s braised products currently on the market use traditional sandwich pot braising. The production process is mostly manual operation and control. Various uncontrollable human factors have caused the instability of braised products. sex. When marinating in a traditional jacketed pot, the marinated products are not evenly heated in the pot and the marinade is unevenly distributed on the surface of the product. It is inconvenient and inconsistent to feed in and out materials, and it is difficult to achieve the same taste uniformity requirements of the same batch of products.

Looking forward to the future, the company has conducted in-depth understanding and analysis of the national market and customer needs, in order to enable the food processing industry to follow the pace of Industrialization 4.0 and become more intelligent, modern, and standardized. Products came into being. This product and program are mainly used to solve the intelligent temperature control in the production process of the stewed products, the basket-type overall entering and exiting the pot, breaking through the technological difficulties of zero product damage rate, and solving the automatic entering and exiting of the old soup, automatic skimming, and automatic old soup during the stewing process The problems that need to be solved urgently in the stewed cooking industry, such as cooling and the recovery of condensed water from the stewed cooking; at the same time, the difficulties in the industry that the stewed products cannot be aseptically automated and intelligently monitored for each production process have also been well solved, realizing stewed food The process of process automation and food taste standardization of processing manufacturers, the fully automatic intelligent marinating line is used to realize the process from traditional equipment static marinating to dynamic marinating, and it is also an innovation from existing manual operations to automated production.

Equipment layout and production process

We divide the processing of our products into different regions. From the beginning of the raw materials to the final marinated products, the entire process is controlled through programs.

According to the processing procedures, the general structural principle of the marinated area is as follows:

1. Equipment layout: Arrange according to the product taste or the type of old soup. For example, there are three flavors of old soup, as we have seen, there are three rows of equipment, and the number of equipment is set according to the output of the product.

2. Soup tanks for storage and ingredients: There are three old soup tanks for three flavors, which are used for temporary storage of transit old soup and night old soup.

3. Material feeding and discharging device: The product is placed in a small material basket by the overall feeding and discharging method of the hanger. The basket is designed to be automatically stacked and the hanger is taken out as a whole.

4. Loop cleaning device: After the product is discharged, the empty basket can enter the basket washing machine in the cleaning area for automatic cleaning.

5. Automatic turnover and storage of baskets: The baskets can be intelligently transferred, stacked, and stored through an automated transfer line.

The function of the automatic intelligent braising line

1. Temperature and pressure control

The design of the braising equipment can be high temperature and high pressure, can be pressurized to 0.3Mpa, heating up to 127℃, the temperature and pressure can be adjusted to provide a wider choice for product marinating, which can increase the speed and efficiency, and speed up the taste.

2. Storage authority management for braised recipes

It is now common to manually record the process, which is easy to make mistakes. The stewed pot has two permissions: the administrator and the operator. The recipe is changed and stored by the administrator, and the operator can only select to ensure the unity of the process.

3. Dynamic marinating function

Most of the existing equipment is manually mixed, so the product will be affected by human factors. The marinating line equipment will adjust different dynamic marinating parameters according to different products and tastes, so that the products are marinated uniformly and uniformly.

4. Feeding and discharging

There is an automatic feeding device in front of the stewed cooking equipment. The incoming and outgoing materials are not in contact with the pot body, avoiding contact with the raw and clinker. When discharging, the old soup remains in the pot to realize the automatic separation of the stewed products and the stewed soup for the next pot Fast feeding and marinating.

5. Flavor standardization (conditioning stewed)

Conditioning stewed cooking is the process of turning stewed cooking into flavor standardization. The process of heating up the soup is a process of cooking and tasting. According to the characteristics of different foods, different cooking modes are formulated to minimize the uncertainty of the heating process to the food. The layered taste brought by it can improve the taste and taste of products that are sensitive to temperature.

(1) Based on this concept, the control system and hardware of the equipment must be able to control the speed of heating, and the process of heating and heat preservation can be divided into several stages. The temperature of each stage can be set, so that the product can be cooked like a martial fire and a gentle fire in your hands. In theory, you can create multiple flavors and replicate these flavors in each pot industrially, without worrying about a little deviation, and truly achieve standardized industrial production of flavors.

(2) After the soup is heated up, the product is poured in and the temperature is increased from 80 degrees. For the marinade, the initial temperature of the product in each pot, the external environment, the heating time, the valve opening size, and human factors may affect each pot. The next product causes a change in taste. For traditional stewed cooking, due to the above various factors, the time of the heating stage is uncontrollable and cannot be controlled in stages. The increase of external factors makes the products cooked by the stew have a deviation in taste. So how do we improve this point? This time, our braising line uses conditioning braising for linear control. All equipment adopts the same curve diagram for heating control, which is exactly the same, which can realize the standardization of the above-mentioned taste.

6. Filtering function

The outside is equipped with a filter to realize the filtration and purification of impurities in the steam, which can be recycled. The brine soup is recycled to the soup tank through the pipeline, and the impurities in the brine soup are deposited and discharged through natural precipitation.

7. Energy-saving, clean and environmentally friendly

The braising equipment is equipped with a heat preservation device, and the braising is carried out under the condition that the pot is airtight, which greatly reduces energy consumption. The pot body and pipeline are made of food-grade stainless steel, and the pot is polished to meet the food hygiene QS standard.

Through the continuous innovation of Ruizhiren, the fully automatic intelligent braised cooking line has continuously broken through various technical difficulties, so that it has strong product competitiveness and functional advantages in the market. It is believed that it will have a strong influence on the development of the braised food industry. Promoting role.

We sincerely invite all users and friends from the stewed food processing industry to Qingdao Ruizhi for field investigation and negotiation. Let us work together to be at the forefront of the development of the times and achieve win-win and integrated development!

[Ruizhi Intelligence] Focus on quality for 20 years!

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For service: We always adhere to the service concept of taking customer needs as the center, and provide sincere, high-quality and fast product services.

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Address: No. 69, Zhuhai South Road, Laixi City, Qingdao, Shandong Province

Sales Hotline: +86-532-87422666

Mobile phone: 15020095353, 13210116029

National Service Hotline: 400-116-9866

Email: sales@rzweigh.com (Domestic Sales Department)

trade@rzweigh.com (International Trade Department)

Website: www.rzweigh.com