2. Вовчки

Картинки по запросу мясорубки волчки

Вовчки забезпечують попереднє (дрібне) подрібнення м’яса і м’ясопродуктів при виробництві ковбасних виробів. Вовчки характеризуються високою продуктивністю, простотою виконання живильного і подрібнювального пристроїв, зручністю в обслуговуванні й експлуатації, надійністю в роботі, а також можливістю включення їх у потоково-технологічні лінії.

До вовчків ставляться такі технологічні вимоги:

  • вовчки мають забезпечувати різний ступінь подрібнення;
  • вовчки повинні забезпечувати рівномірне подавання сировини до подрібнювального механізму;
  • сировина не повинна нагріватися вище від температури, передбаченої за технологією;
  • деталі подрібнювального механізму слід добирати таким чином, щоб подрібнення відбувалося без зайвих витрат енергії і без зниження продуктивності;
  • у робочу частину машини не повинно потрапляти мастило, а в мастило — м’ясний сік;
  • робочі органи машини мають легко розбиратися і складатися при санітарному обробленні машини і комплекту різального механізму.

Вовчок (рисунок 1) складається з основи 1, завантажувальної горловини 4, робочого шнека 3, комплекту різального механізму 2 і приводу 5. До комплекту різального механізму входять один чи два ножі і протирізальні решітки з різним діаметром отворів.

Рисунок 1 – Схема вовчка:
1 — основа; 2 — різальний механізм; 3 — робочий шнек; 4 — завантажувальна горловина; 5 — привод

За конструкцією розрізняють такі вовчки (рисунок 2):

  • без примусового подавання сировини в горизонтально розташований робочий циліндр;
  • з механічним (примусовим) подаванням сировини в похило розташований робочий циліндр;
  • з механічним подаванням сировини в горизонтально розташований робочий циліндр;
  • з паралельним розташуванням живильного і робочого шнеків;
  • з похилим розташуванням живильного і робочого шнеків;
  • з перпендикулярним розташуванням живильного і робочого шнеків.

Механізм подрібнювання вовчка буває конічним, циліндричним і плоским. Найпоширенішим є плоский механізм. Це зумовлено не тільки зручністю і швидкістю обслуговування, а й можливістю виконання на ньому ступеневого подрібнювання, а також простотою виготовлення і надійністю роботи. Він передбачає послідовне чергування нерухомих решіток і обертових ножів (рисунок 3).

Рисунок 2 – Схеми вовчків:
а) без примусового  подавання сировини; б) з примусовим подаванням сировини

Найбільше застосовують механізм подрібнювання, що складається з приймальної, проміжної і вихідної решіток, дво- і однобічних багатозубих ножів (рисунок 4.3, г). Особливість конструкції інструмента типу решіток — це форма і розміри отворів, що є кільцевими різальними кромками. Діаметр отворів визначає швидкість витікання сировини і ступінь її подрібнювання. Форма отворів буває круглою, квадратною, овальною, квасолеподібною, зі скосами і без них та ін. Ножі для вовчків застосовують переважно три- і чотиризубі, суцільні й складені, з одно- і двобічним заточенням, із прямолінійними і криволінійними різальними кромками.

Рисунок 3 – Різальні механізми вовчків:

а –  К6-ФВЗП-200; б –  К6-ФВП-160-2; в, г – фірми “Seydelmann” (Німеччина); д –  фірми “Laska” (Австрія); е – фірми “Kramer + Grebe” (Німеччина); 1 – кільця-підпори; 2 –  вихідні решітки, 3 – чотиризубий ніж із прямолінійними різальними кромками; 4 – проміжні решітки; 5 – приймальні решітки; 6 – чотиризубий ніж із криволінійними  різальними кромками; 7 – трубчаста насадка; 8, 10, 12 – жилувальні чотиризубі ножі; 9 – двозубий ніж; 11 – багатозубий ніж з обмежувальним кільцем

Для жилування м’яса при подрібнюванні використовують жилувальні ножі перед вихідними решітками вовчка. Вони мають рознесені по зубах спеціальні канавки, якими при подрібнюванні видаляються із зони різання плівки і сухожилля. Відомі також інші конструкції жилувальних ножів.

Привід вовчка електромеханічний. За конструкцією він може бути загальним і роздільним для  подавальних і різальних механізмів, одно- і багатошвидкісним. Застосування роздільного приводу пов’язано із завданням різних режимів роботи за допомогою механізмів, що подають і ріжуть, у залежності від властивостей  сировини, що подрібнюється.

За основну технічну характеристику вовчка приймають діаметр решіток. Найбільше застосування для подрібнення м’якої м’ясної сировини знайшли вовчки з діаметрами решіток 82, 114, 120, 160 і 200 мм.

Вовчки випускають вітчизняні й закордонні підприємства та фірми. Із закордонних фірм можна виокремити вовчки фірм “Laska” (Австрія), “Kramer + Grebe” (Німеччина), “Seydelmann” (Німеччина), “Wolfkіng” (Данія), “Palmіa” (Швеція), а також американські, польські, фінські та багато  інших.

Також нині для малого виробництва поширеними є вовчки, які крім подрібнювання виконують інші технологічні операції – змішування, жилування, засолення, наповнення фаршем оболонок при виробництві ковбасних виробів.

Для їх виконання у приймальному бункері вовчка монтують деталі, що одночасно перемішують і нагнітають сировину в механізм подрібнювання. На горловині вовчка встановлюють додаткові насадки для наповнення ковбасних оболонок.

Вовчок К6-ФВП-120 (рисунок 4) виготовляють у двох виконаннях: К6-ФВГ-120-1 (без завантажувального пристрою) і К6-ФВП-120-2 (із завантажувальним пристроєм).

Рисунок 4 – Вовчок К6 – ФВП – 120:

1 – станина; 2 – привід; 3 –  подавальний шнек; 4 – робочий шнек; 5 – різальний механізм;  6 – притискний пристрій; 7 – циліндр; 8 – бункер; 9 – кнопки керування; 10 – відкидний майданчик

Вовчок установлений на станині зварної конструкції і складається із механізму подавання сировини, різального механізму, приводу і завантажувальної чаші.

До механізму подавання сировини і різального механізму  входять робочий шнек, допоміжний шнек подавання сировини до робочого шнека і робочий циліндр із внутрішніми ребрами.  Різальний механізм містить ножі, встановлені на хвостовику робочого шнека, ножові решітки і притискний пристрій.

Відкидний стіл призначений для санітарного оброблення різального механізму, відкидний майданчик забезпечує зручність обслуговування. Захисно-пускову апаратуру розташовано в електрошафі, яку варто встановлювати в зручному для обслуговування місці (на стіні).

М’ясо (температура не нижче ніж 1°С) подається у завантажувальну чашу вовчка К6-ФВП-120-1 вертикальними спусками, вовчка К6-ФВП-120-2 – підіймачем, К6-ФПЗ-1 з підлогового візка, звідки захоплюється допоміжним і робочим шнеками і спрямовується до різального механізму, де подрібнюється до заданого ступеня, що забезпечується установленням ножів і відповідних ножових решіток.

Вовчок К7-ФВП-160-2 (рисунок 5) складається з чотирьох основних механізмів: живильного, ріжучого, приводу і станини, на якій монтуються усі складові одиниці, деталі, електродвигун і пускова електроапаратура.

Рисунок 5 – Вовчок К7-ФВП-160-2:

а – схема вовчка; 1 – підпірні решітки: 2- різальний механізм; 3 – ножовий вал; 4 – робочий шнек; 5- допоміжний шнек; 6- бункер, 7- клинопасова передача робочого шнека; 8- клинопасова передача ножового вала; 9- електродвигун; 10- площадка для санобробки; 11 – жолоб; 12 – трубчаста насадка;  б – різальний механізм: 1 – підпірна решітка; 2-вихідна ножова решітка; 3- ножі; 4- проміжна решітка; 5 – приймальна решітка

Живильний механізм складається з бункера, шнеків, циліндра із внутрішніми спеціальними ребрами і гайки-маховика із трубчастою насадкою. У ріжучий механізм входять хрестоподібні двосторонні ножі і набір ножових решіт.

Ножі мають криволінійні зуби, виконані з двох частин. Вони мають по розніманню між зубами прохідні канали для продукту. Частота обертання ножів (8,3 с-1) перевищує частоту обертання робочого шнека (3,3 с-1). Це досягається тим, що вал, який приводить в обертання ножі, проходить усередині робочого шнека і має самостійний привід. Робочий шнек у місці завантаження має западини для заповнення продуктом, а завантажувальний бункер під шнеком – відтинаючі ребра. Ця конструкція забезпечує рівномірну і безупинну подачу продукту в робочу зону. Число спіральних ребер перевищує у два рази число ребер з боку завантажувального бункера, в результаті чого виключається повернення продукту в бункер. Привід складається з електродвигуна, циліндричного редуктора і клинопасової передачі.

Вовчок працює таким чином: м’ясо в шматках масою до 0,5 кг подається у бункер, відкіля захоплюється робочим і допоміжним шнеками і спрямовується у зону ріжучого механізму. У ній сировина подрібнюється до заданого ступеня, що забезпечується шляхом установки ножів і ножових решіток з відповідними діаметрами отворів.

Технічну характеристику вовчків (без завантажувальних пристроїв) наведено в таблиці 2.

Таблиця 2 – Технічна характеристика вовчків

Марка Продуктивність, кг/г Діаметр решітки ріжучого механізму, мм Потужність, кВт Габаритні розміри, мм Маса, кг
ЮМ-ФВП-82-2 400 82 5,0 1080x700x1300 820
К7-ФВП-114 1500 114 7,5 1080x880x1220 400
К6-ФВП-120 2500 120 12,5 1600x900x1600 800
221-ФВ-012 2500 120 12,5 1600x900x1600 800
К7-ФВ1П-130-2 3000 130 12,5 1175x1220x1595 800
ДИП-05 1500 114 1,03 1255x825x1260 550
Я2-ФЮЖ 1500 114 11 1254x775x1258 500
К6-ФВП-160-1 5000 160 32,2 1900x1000x1650 1200
ЯЗ-ФВВ 1000 160 11 1520x902x1435 540
ВФ-160 5000 160 32,4 1380x1280x1710 1230
К7-ФВП-200 6500 200 32,2 1385×1270х1585 1100
ВЖ-200 6500 200 41,4 1490x1340x1920 1300
К6-ФВЗП-200 4500 200 18,5 1500x1200x1400 1200

Нині освоюється випуск модульних агрегатів для малих приватних підприємств і фермерських господарств. Ці агрегати мають вигляд пристроїв, у яких на основі універсального приводу монтують вовчок, шприц, мішалку, куттер та ін.

Модульний агрегат ВШ-82 зображено на рисунку 6. Він призначений для подрібнювання м’яса і наповнення м’ясним фаршем штучних і природних оболонок при виробництві ковбас, шинки, сосисок. Агрегат є універсальною машиною, що функціонально поєднує шприц і вовчок.

Наявність двошвидкістного асинхронного двигуна і двох ведучих валів сприяє поліпшенню умов для різання м’яса і підвищенню якості фаршу.

Оригінальна конструкція дає змогу використовувати машину, що працює у режимах вовчка, шприца (після заміни бункера й установки корпуса шнека на швидкохідний вал редуктора), а також приєднувати різні насадки, що розширюють діапазон застосування агрегату.

Рисунок 6 – Модульний агрегат ВШ – 82:

1 – станина; 2 – привід; 3 – робочий шнек; 4 – різальний механізм; 5 – притискний пристрій; 6 – бункер; 7 – пульт керування.

Вбудований вакуумний насос попереджає зависання продукту в бункері й автоматично подає його в зону різання, а також підвищує якість набивання ковбасних батонів. Тиск у робочій зоні складає 0,4…0,6 МПа. Основні елементи агрегату, що контактують із продуктом, виготовлені з неіржавіючої сталі. Продуктивність агрегату при роботі в режимі вовчка складає 200 кг/год., шприца – 180 кг/год.

Модульний агрегат Я2-ФЮС (рисунок 7) призначений для переробки м’яса в умовах  малих приватних підприємств і фермерських господарств.

Рисунок 7 – Модульний агрегат Я2-ФЮС:

1 – мішалка; 2 – універсальний привід; 3- станина; 4 – вовчок; 5 – шприц

 Агрегат є універсальною машиною, що функціонально поєднує мішалку, вовчок  і шприц. До складу агрегату входять мішалка з універсальним приводом та вакуумна станція, які змонтовані на єдиній станині, що дозволяє в умовах малих підприємств економити виробничі площі та знижувати експлуатаційні витрати. До складу агрегату входять змінні вузли: вовчок та шприц. Основні елементи агрегату, що контактують із продуктом, виготовлені з неіржавіючої та нікельованої сталі. Продуктивність агрегату при змішуванні харчових компонентів складає 350 кг/год., при роботі в режимі вовчка з діаметром отворів решітки 3 мм складає 350 кг/год., в режимі наповнення оболонок –шприца – 300 кг/год. Встановлена потужність – 2,75 кВт. Маса агрегату – 350 кг.

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