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Confectionery

Machines for packing confectionery boxes

The mechanization of the production of confectionery products in boxes of low weight (up to 1 kg) creates the conditions for organizing trade in modern methods through vending machines. Laying piece products in boxes can be single-row single-layer, multi-row single-layer, multi-row multi-layer.

Confectionery stacked 1 artistically decorated boxes of various shapes. Products can be laid on a napkin, laid in the box, paper sockets or plastic cortex. Making a box can be part of the packaging process.

Avtomat A2-SUA. The machine (Fig. 11.3) designed styling pastes in boxes in a single layer (two rows of 9 pcs.) preliminary grouping it in the package. This machine performs other tasks: removes from the store on one box, remove the cover from the box, unwinds from the spool, cuts and feeds into the box paper napkin,

puts the release date on the lid, folds the paper napkin after placing the pastille, covers the box with the lid, puts the boxes in the foot in 8 — 10 pcs. and delivers them to the reception table. The machine can be supplied with an individual vacuum unit and used at the enterprises of the CondiTerek industry on their own or as a part of the production line for marshmallows.

The machine has an 1 frame with a drive mounted into it, an 2 mechanism for stacking and pushing out boxes, an 3 feeder for grouping and feeding a set of marshmallow into an automaton, an 4 top frame, a paper napkin box feeding mechanism, a date stamping mechanism,Flowsheet machine A2-Shua

Fig. 11.4. Flowsheet machine A2-Shua

carousel with vacuum grippers for grabbing and laying lozenges in boxes, as well as for removing, transporting and covering the lids, 6 store of empty boxes, 5 conveyor of boxes, 9 bend of paper napkin, 8 pastes conveyors and 7 vacuum installation (in the absence of confectionery vacuum line).

Technological scheme of the machine is shown in Fig. 11.4. The 1 pastille is manually removed from the sieves located on the tables of the machine and placed on two 2 conveyors. 2 transporters make cyclical movements by an amount slightly larger than the size of the three products in width. Filed up to the stops, the 5 marshall is cut by 4 pushers and moved to the receiving table 6. Then two rows of pastes on 3 pcs. in each pusher, the 3 pushes across the 6 table to the pick position. After a set of 18 pcs. marshals (by 9 pcs. in each row) the longitudinal bars 7 and the cross bar 8 seal the marshale, moving in two mutually perpendicular directions; The 3 pusher is in the forward position at this point. One of the four 9 vacuum head grippers lowers, grabs the kit and lifts it over the 6 table. At this time, the 31 pushers of the 32 chain conveyor take one box with a lid from the 30 store and deliver it to position II. The head with vacuum grippers located above position II drops onto the 24 cover, sticks to it and removes it from the 35 box when lifting. At the same time the box is held by the lower group vacuum pickup

 At the appropriate moment, the vacuum heads and lower vacuum grippers are connected to the vacuum system of the machine or to the atmosphere with special vacuum valves not shown in the diagram.

When turning the carousel to 90 ° in the direction of the arrow, the 9 head grippers transfer the pastes set from position I to position II, and the 24 cover from position II to position III. During the rotation of the carousel, the 27 and 28 rollers feed the reel with 33 paper tape, which is located above the open box.

 So that the tape does not fall on the 35 box while moving, the 36 base plate is placed above the latter, which is then (after cutting the napkin) retracted. The 29 knife cuts off a 33 pad of the required size from the 26 tape. The head of the 9 with a set of pastila is lowered onto the gasket napkin 26 and with it into the 35 box. The vacuum is turned off, the pastila remains in the box, and the 9 head is raised. The 31 pushers of the 32 conveyor move the box from position II at a distance equal to the radius of the carousel, and in its place a new box with a lid is fed from the store. When moving, the free ends of the 19 and 20 napkins are in the 21 guides, so that when the 35 box arrives at position IV, they do not close the candy and the laying quality can be seen. The removed 24 cover, transferred in the previous cycle to position III, is lowered onto the 25 mandrel, and the 22 stamp, clinging to the cover, stamps the release date and brigade number on its side surface.

The next turn of the carousel cycles at positions I, II and III are repeated, and the cover is transferred from position III to IV, where the filled box 23, fed by conveyor 32 from position II, is already located. During rotation of the carousel, the 18 device bends the free end of the napkin, and the second end of the 20 bends with the lid as it approaches position IV. The vacuum is then turned off and the 24 cover covers the 23 box. The covered 12 box is moved by the 31 pushers of the 32 conveyor to the 10 carriage, which, using the 11 pushers, feeds the box to the box stacking mechanism, which has an 13 lifting table and 14 holders.

When the 12 box stops above the 13 table, it rises, the 14 holders turn on the axles and make space for the 12 box to pass. As soon as the 13 table rises above the level of the 14 holders, the lastA2-Chave Automatic stacking candies in boxes

Fig. 11.5. A2-Chave Automatic stacking candies in boxes

rotate to their original position, the 13 table goes down, and the 12 box remains on the 14 holders. Thus, a set of boxes in the 16 stack (8 or 10 pcs.) Occurs, then the 15 ejector, activated by a special locking mechanism, delivers a stack of 16 boxes to the receiving table 17. When the 3 stack is typed on the table, the light signal automatically turns on and the worker manually removes the boxes on the cart and takes them to the area of ​​strapping and laying in boxes or containers.

A2-ShAV machine. The machine is designed for laying in cardboard boxes of soft chocolates of mass varieties with fondant shells and from a mass of praline, glazed with chocolate and unglazed. The machine (fig. 11.5) consists of a 7 feeder for paper napkins, a feeder for 4 boxes, a 11 vibrating feeder, orienting candies in parallel rows, an 3 receiving table, an 3 unit equipped with suction cups, 12 weight control device, 6 device for distributing boxes by weight, 5 conveyor for boxes with weight deviation, vacuum installation, 9 control panel, 2 frame and 10 date stamping mechanism.

The machine works as follows. Sweets (fig. 11.6) from the production line are fed to the machine on flat cardboard sheets and placed on the receiving part of the 10 vibrating feeder. Under the action of vibration, candy moves along the vibrating table. Female employees distribute them along streams, turn over candies that have fallen on the side surfaces, and also ensure that no congestion occurs at the places where chocolates enter channels of the 9 conveyor belt. This conveyor sweets are sent to the reception table || all the way into the probes. Each channel of the table ends with a feeler gauge, through which the filling of the channel with articles is controlled.

Lower box in a stack of boxes stacked in the feeder 5, 6 enters the conveyor and fed into 7 position where with her vacuum suction cups removed the lid, which is reset pas 4 conveyor. In 8 position in the box supplied paper napkin, which is unwound from a roll 2 and cut to the desired length with a knife 3. After that, the vacuum suction cups in a box with a receiving table 11 transferred portion of chocolates, and a table is turned. Thus candy not captured by any reason, are discharged downwards onto a continuously moving conveyor 12 and discharged to the side.

During further movement, the candy boxes with the free edge of the napkin tuck in and close the products from the top. A box of chocolates from the stacking area is fed to the 13 weighing device, which controls its weight, and then moves to the next position —14. At this position there is a pusher, which in case of a deviation of the box weight from the specified nominal, pushes it through an intermediate table onto the 1 conveyor belt parallel to the 6 chain conveyor for boxes. Boxes with the required mass are transported by the 6 conveyor further and pushed onto the 15 table for later covering with the covers provided by the 4 conveyor.

Technical characteristics of paving machines

Indicators A2-sua A2 Commence
Performance, cartons per minute 14-16 Until 15
The number of rows of products in a box 2 2
The number of items in a box 18 16 – 24
Size products in a box

55 — 70X 18—

—22X18 — 22

40X20X16
Dimensions, mm 180 — 210X120— 190 — 285X95X24
—150X22 — 28
Electric motor power, kW main drive 1,5 1,1
drive vibrator 0,27
»Vacuum pump 2,8
Overall dimensions, mm 3330X2060X1830 250X4150X1490
Weight, kg 1750     
Number of staff, people. 4 5

 

 Equipment for weighing, banding and sealing of containers

Wrapped products (caramel, candy, toffee, etc.) are poured into corrugated cardboard boxes. Weighing portions is done either manually or on special automatic weighing meters GOM-2. The caramel servings of the crate are wrapped and glued either manually or on a special OM machine.

Automatic weigher GOM-2. Designed for weighing ready wrapped candy portions 7,5 kg, which is then poured into cardboard boxes.

The GOM-2 batcher is a double-plate scale with a manual overload. The weigh dispenser consists (fig. XI.7) of feed conveyor belts for coarse and precise weighing, the bowl of the upper and the bowl of the lower weights, installed respectively on the 18 and 22 rocker arms, a system of electromagnetic mechanisms ensuring cyclicality and accuracy of work.The scheme of automatic weighing feeder WAN-2

Fig. 11.7. The scheme of automatic weigher GOM-2

The process of weighing a portion of products is divided into preliminary (by 500 — 800 is less than the total mass) and accurate weighing. Pre-weighing is carried out by the weighing device in the 5 bowl, the final weighing is done in the 1 bowl.

Products from the 12 assembly conveyor to the 11 tray are fed to the 6 and 8 conveyors. The width of the 8 conveyor is a quarter of the width of the 6 conveyor, its movement is constant. At the first stage of weighing, all products from the 8 conveyor are sent to the 6 conveyor with an 9 damper that receives movement from the 10 electromagnet, i.e. the entire flow of products moves into the 5 bowl. Products will enter the 5 bowl until their weight balances the weight of the weights installed on the 17 beater.

Bowl and girederzhatel through the prism suspended on the shoulders of the rocker 18, based on the prism 23. When balancing the rocker, the magnetic field of the permanent magnet 15 affects the magnetically controlled 16 contact, closing it. Through the contact 16, the signal is fed to the electronic balance, from where the control signal is transmitted to the electromagnetic mechanism 13, acting on the cam clutch 14. The 14 conveyor drum is driven through the 6 clutch. By the control signal, the clutch is turned off, the 6 conveyor is stopped and, therefore, the flow of products into the 5 bowl is stopped. This completes the first weighing stage.

Then, if the 1 bowl is empty and weights are installed on the 21 bearer, a signal is sent to the 4 electromagnetic mechanism, which opens the 3 bottom 5 flaps, and the items are poured into the 28 bowl previously raised by the 1 electromagnetic mechanism.

As the 1 bowl is filled with products, the 22 rocker rotates on the 27 prism and the magnetic field of the 19 permanent magnet stops its influence on the magnetically controlled 20 contact. As a result, the control signal is removed from the 4 electromagnetic mechanism,OM machine for packing and pasting cardboard boxes with confectionery: a - general view; b - technological scheme

Fig. 11.8. OM machine for packing and pasting cardboard boxes with confectionery: a - general view; b - technological scheme

and the 3 flaps close under the action of 26 weights and secured with snaps.

After 2 s, after the products from the 5 bowl are overloaded, the 1, 10 and 13 electromagnetic mechanisms are sent to the 28 bowl. At the same time, the 14 coupling includes the 6 conveyor, which begins to deliver a new batch of products to the 5 bowl; the 9 flap rotates parallel to the movement of the 8 conveyor belt, from which single items along the 7 chute are poured into the 1 bowl, bypassing the 25 flap; The electromagnetic mechanism 28 lowers the bowl 1.

Due to the low flow of products from the 8 conveyor, conditions are created for more accurate than in the upper bowl

5, control of the moment of balancing 22 rocker. At the moment of reaching the specified mass of the portion of products, a control signal is sent to the electromagnetic mechanism 10 and the flap 9, turning, again diverts the flow of products from the conveyor 8 to the conveyor 6. The signal is also fed to the 24 electromagnetic mechanism, which, with the 25 gate, blocks the passage through the 7 chute. This ends the second weighing stage.

Now you need to unload the products from the bottom bowl of the 1 into the 29 cardboard box installed on the 30 chain conveyor. The transporter is equipped with two 32 stop races. If the box is installed, and the races have rested against it, then a signal is sent to the 2 electromagnetic mechanism of the 1 bowl bottom flaps, they open, and the portion is poured into the box. After that, the doors are closed and locked with latches, the 1 bowl is arrested through 1 (lifted above the prism of the balance) with the 28 mechanism and the filling cycle of the lower 1 bowl is repeated.

The 30 chain conveyor races the filled box to the 31 platform scale for control weighing. After that, the 30 transporter stops and locks with a brake.

Number of pitches per minute per dispenser GOM-2 8 is, according 7,5 kg each.

OM semi-automatic machine. The machine is designed for closing and gluing the valves of boxes of corrugated cardboard filled with confectionery, followed by pasting boxes with a control tape - a parcel post.

A semiautomatic device (fig. 11.8, a) consists of an 1 frame; drive with electric motor 16; 2 chain conveyor; fixed 5, 8 and spring loaded 7 guides; 6 glue bath with glue mechanism for gluing the valves of a cardboard box with glue and pressing device for banding; 13 and 12; 10 pressure brushes, 9 limit switch and 11 electromagnet, which control the operation of the 14 pusher and 15 forceps.

Technological scheme of the semiautomatic machine is shown in Fig. 11.8, b.

A box filled with product with opened side and end valves is installed on the receiving part of the semiautomatic device (pos. 1), from where it is moved by a chain conveyor with pushers. Side valves at the beginning of the movement of the box are held in the open position by fixed guides (pos. 2), but the end valves are closed with the help of the bender and the guide (pos. 5). With the glueing device, the face valves are lubricated with glue (pos. 4), and with the help of the fixed guide (pos. 5) and the spring-loaded guide or roller (pos. 6) the side valves are closed and glued. After that, the forceps grab the end of the gummed tape and lift it up, unwinding from the roll (pos. 7). At the same time, the tape passing through the hot water bath is wetted. When the drawer approaches the tape, the forceps and the tape begin to fall; tape as you move the box is glued to the front, top and bottom sides. Then the tongs are opened and the tape is cut off (pos. 8) with scissors. The back face side of the box is sealed with special press rollers (pos. 9) - At the end, the box passes by the pressure brushes, which ensure that the tape fits tightly to the box without air gaps.

Technical characteristics of the OM machines

Performance, boxes per hour Until 180
Rotational speed of the drive sprocket, rev / min 6
Gummed ribbon roll width 75-80

role mm

Electric motor power, kW

0,6

The motor shaft rotation speed, rev / min

Overall dimensions of the machine mm

1440
4015X972X1800
Weight, kg 530

In addition to the main types of machines described above - semi-automatic and automatic machines for wrapping caramel and sweets - other types of machines are used in confectionery factories for wrapping some varieties of sweets and chocolate products: for wrapping chocolate truffles and dome-shaped sweets in a bow, for wrapping sweets only in foil with paper wrapping, for stamping and wrapping chocolate medals, for wrapping chocolate bars, loaves, marshmallow and marshmallow, halva briquettes, etc. For information about these machines, see “ R eference pastry "(h. II), and the literature.

The list of recommended literature.

Blokh L. A., Valov and ch A. A. Hoisting and transport devices in the food industry. - M .: Food industry,

1973. — 272 p.

O. G. Lunin. Heat exchangers for the food industry. - M .: Food industry, 1967. - 213 p.

O. Lunin. Confectionery production lines. - M .: Food industry, 1970. - 373 p.

E. Malgina, Yu. V. Malgin, and V. P. Sedov. Design and Operation of Refrigeration Compressor Machines and Installations. —M .: Food Industry, 1980 — 488 p.

Marshalkin G. A. Technological equipment of confectionery factories — M .: Food industry, 1968. — 540 p.

Marshalkin G. A., Simutenko V. V. Modern packaging technology for confectionery products. —M .: Food industry, 1975. —144 p.

Machikhin Yu. A., Klapovskiy Yu. V. Modern methods of forming candy masses. - M .: Food industry, 1974. - 184 p.

Technological equipment for the confectionery industry: Industry catalog. —M .: TsNIITEEIlegpishchemash, 1978.— 220 p.

Modern equipment for food packaging. Ed. Yu. V. Burlyaev, L. A. Sukhoi. - M .: Food Industry, 1978. - 237 p.

Collection of rules and guidelines on boiler inspection. - M .: Nedra, 1971. - 526 p.

Directory of pastry chef. Part I. Raw materials and technology of confectionery production. - M .: Food industry, 1966. - 630 p .; Part II. Technological equipment of the enterprises of the confectionery industry. - M .: Food industry, 1970. - 801 p.

Technology and technology for the mechanized production of cakes and pastries DM. M. Istomin, M. A. Talisnik, R. V. Teplova, et al.]. —M .: Food industry, 1975. — 252 p.

The device and operation of the equipment of the food industry. Ed. A.I. Dragileva. - M .: Food industry, 1979. — 302 p.

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