CN204224484U - A kind of changing food waste aerobic fermentation equipment of compact type - Google Patents

Abstract

A compact aerobic fermentation equipment for food waste proposed by the utility model consists of a stirring reaction chamber, cooling water circulation and condensed water collection system, air heating and ventilation system with deodorization function, water bath heating and heat preservation system and Composition of intelligent control system with remote supervision. The reaction chamber is equipped with a travel switch to change the stirring direction of the motor; the water bath chamber is equipped with a heater and a temperature sensor, which can supply heat to the reaction chamber in time according to the requirements of the reaction; the outside of the water bath chamber is a thermal insulation interlayer for The insulation of the chamber; the air heating and ventilation system can ensure sufficient oxygen concentration in the reaction chamber during the treatment process; the cooling water circulation and condensed water collection system can condense and export the water vapor in the reaction chamber in time; the tail gas deodorization system can prevent The malodorous gas in the reaction chamber will cause secondary pollution to the environment; the equipment is controlled by a PLC intelligent control system. The device has simple structure, high space utilization rate, low energy consumption and good treatment effect.

Description

A compact aerobic fermentation equipment for food waste

technical field

The utility model belongs to the technical field of organic solid waste treatment and resource utilization, and is particularly suitable for the treatment and disposal of organic waste such as kitchen waste.

Background technique

Food waste mainly comes from food processing leftovers (kitchen waste) and food residues (swill) produced in the catering service industry, households, canteens of enterprises and institutions, etc. With the rapid development of our country's economy and the gradual acceleration of urbanization, the output of kitchen waste has increased significantly nationwide. In large and super-large cities such as Beijing, Shanghai, Shenzhen, etc., the output of kitchen waste The daily output has reached thousands of tons, and the annual output of food waste in the country has reached 10 million tons. With the continuous advancement of urbanization, more and more attention has been paid to food safety and environmental safety, and the traditional outlet for food waste to be used as breeding raw materials is shrinking. The current urban food waste treatment and disposal method is mainly landfill. In addition to occupying a limited storage capacity, food waste entering the landfill will also increase the load on the subsequent leachate treatment system. In the process, it is easy to produce secondary pollution to the environment, which will cause hidden dangers to health and safety. If the recycling container is placed in a dirty environment, it breeds and attracts mosquitoes, flies, rats, cockroaches and other pests, easily infects diseases and endangers people's health; near the garbage collection and transfer station, it is easy to produce unpleasant smells, which cause people's sensory resentment ;Due to the high water content of food waste, it is easy to leak and spill food waste during transportation, which seriously affects the city appearance, appearance and traffic; Collected and used directly as aquaculture feed, the untreated garbage enters the human food chain, endangering the health of the people; and for the catering enterprises supporting the natural scenic spots far away from the city, because of the long transportation distance and long transshipment period, the generated The food waste collected and temporarily stored in the scenic area is longer than that of general catering enterprises, and the potential harm to the environment of the scenic area is greater. Kitchen waste is the most common waste produced in daily life, and it belongs to domestic waste. Its main components include organic matter such as starchy food, plant fiber, animal protein and fat. It has high moisture content, high oil and salt content, It is perishable and smelly, which is not conducive to the transportation of ordinary garbage trucks. For the food waste generated in special areas such as tourist scenic spots, it is very easy to cause harm to the ultra-high environmental quality during the transportation and transfer process. At present, the treatment technologies of food waste mainly include landfill, incineration, feed treatment, anaerobic fermentation and aerobic composting, etc. Among them, anaerobic fermentation and aerobic composting have more potential, but the treatment cycle of these two methods is relatively long , It is difficult to meet the daily production and clearance requirements of food waste. Therefore, under this background, a utility model invention of aerobic fermentation equipment for food waste, which can process food waste in situ and has continuous processing capacity, is proposed.

Contents of the invention

The purpose of the utility model is to develop a compact aerobic fermentation equipment for kitchen waste. The equipment has the characteristics of small footprint, simple structure, easy processing, high degree of intelligence, low operating cost, and convenient management, and is suitable for miniaturization, commercialization and finalization.

The utility model proposes a compact aerobic fermentation equipment for food waste, which consists of a stirring reaction chamber, cooling water circulation and condensed water collection system, air heating and ventilation system with deodorization function, water bath heating and heat preservation system Composed of 5 parts and an intelligent control system with remote supervision, it can realize continuous feeding and processing, intermittent discharging and the discharged products meet the standards of organic fertilizers.

A rotating shaft is installed in the reaction chamber of the compact aerobic fermentation equipment for food waste, and a stirring paddle is installed on the rotating shaft. Driven by the reducer, the reactor body can be turned over and reoxygenated. A travel switch is installed to change the stirring direction of the motor.

The water bath cavity of the compact aerobic fermentation equipment for food waste is equipped with a heater and a temperature sensor, and the temperature of the water bath is maintained at a high temperature through the action of the heater, and there is no place for the aerobic fermentation reaction of food waste. During the high-temperature fermentation stage, the reaction chamber can be heated evenly and quickly in time, so that the temperature in the reaction chamber can be stabilized at a high temperature; the water bath chamber also reserves the inlet and outlet of the external hot water source for the external hot water to circulate and supplement the water bath ; The outside of the water bath cavity is a thermal insulation layer, which is used for thermal insulation of the cavity, and the thermal insulation layer wraps the reaction cavity therein.

The air heating and ventilation system with deodorizing function of the compact food waste aerobic fermentation equipment can ensure that the oxygen concentration in the reaction chamber is equivalent to the oxygen concentration in the air during the treatment process. When the microorganisms in the pile When the metabolic activities of life are very vigorous, the reoxygenation rate of simple turning may not be able to keep up with the oxygen consumption rate of microorganisms. Therefore, a fan is required to provide forced ventilation to the heap. The fermentation temperature is kept consistent to ensure the activity of microorganisms; the tail gas deodorization system can avoid the secondary pollution of the environment by the malodorous gas produced in the process of forced ventilation and degradation.

The cooling water circulation and condensed water collection system of the compact food waste aerobic fermentation equipment can timely export the water vapor in the reaction chamber, combined with the humidity sensor in the reaction chamber, it can ensure that the water vapor in the reaction chamber The humidity is always at the optimum humidity value for microorganisms, so as to ensure the efficient degradation rate of microorganisms. Under the control of temperature and humidity and the control system, it can ensure that the moisture contained in the food waste put in every day is discharged within 24 hours, ensuring that the materials in the reaction chamber The moisture content of the food is kept stable between 20% and 40%, so that the remaining organic matter can continue to ferment and decompose, so as to realize the continuous treatment of food waste.

The operation of the compact aerobic fermentation equipment for food waste is controlled by a PLC intelligent control system, which is composed of a travel switch, a temperature sensor, a signal transmitter, a man-machine dialogue interface, a remote monitoring server and a PLC module Composition of other components: When the pre-written control operation program is imported into the PLC module, the control system can effectively control the various electromechanical equipment of the complete set of equipment, and can control the operating status of each electromechanical equipment and the various conditions in the fermentation process. Such equipment parameters are transmitted to the man-machine dialogue interface and remote monitoring server; after the remote monitoring service is connected to the Internet, the remote real-time supervision of fermentation equipment can be realized through terminal devices such as mobile phones, tablets, and computers.

The working process of a compact aerobic fermentation equipment for kitchen waste proposed by the utility model is as follows:

Step 1: Open the feeding door and put in the drained food waste wet material. The feeding can be added at any time and in real time according to the needs;

Step 2: Close the feeding door and start the automatic operation button of the intelligent control system;

Step 3: During the operation process, according to the generation of kitchen waste, the humidification material is fed in real time, and the fermentation equipment can be accessed in real time at any time through terminals such as mobile phones and computers to understand the operation status of the fermentation equipment;

The fourth step: According to the preset operation cycle or actual needs, appropriate amount of fermented products are used for greening and fertilization.

The utility model has the following advantages:

1. The utility model equipment has the characteristics of simple and compact structure and high utilization rate of internal space;

2. The equipment of this utility model can ensure that the moisture contained in the kitchen waste put in every day is discharged within 24 hours, and ensure that the moisture content of the material in the reaction chamber is kept stable between 20% and 40%, so that the remaining organic matter can continue to ferment decomposed, so as to realize the continuous treatment of food waste;

3. The combination measures of water bath heating and heat preservation interlayer of the utility model can protect the fermentation heat production of microorganisms to the greatest extent and reduce operating costs;

4. The utility model creatively uses the method of cooling and collecting condensed water controlled by humidity, which can always ensure that the humidity in the reaction chamber is maintained at its optimum humidity, thereby ensuring an efficient degradation rate;

5. The utility model creatively uses a horizontal semi-cylindrical reaction chamber, and uses the travel switches installed on both sides of the rotating shaft to change the rotation direction of the reducer, so as to realize the rotation of the stirring paddle in the semi-cylindrical reaction chamber. Stirring greatly reduces the volume of the equipment, saves the amount of steel used in the equipment, shortens the production cycle of the equipment, improves the space utilization rate of the equipment, and uses the mixing knives superimposed on each other in the space to realize the stacking in the reaction chamber. No dead angle stirring, good stirring effect;

6. The utility model creatively introduces a PLC intelligent monitoring system based on the Internet of Things technology. In addition to realizing unmanned intelligent automatic operation of the equipment, terminal servers such as mobile phones, tablets, and computers can also be used to access the server of the equipment at any time, and master the fermentation process. During the operation of the equipment, the working conditions of each electromechanical equipment and the real-time parameters of the fermentation process have been realized, and the digitization of the whole set of fermentation equipment and the whole fermentation process has been realized.

Description of drawings

Accompanying drawing 1 is a top view and a schematic diagram of system assembly of a compact aerobic fermentation equipment for food waste described in the present invention.

Accompanying drawing 2 is the A-A sectional view of a kind of compact food waste aerobic fermentation equipment described in the utility model.

Accompanying drawing 3 is the B-B sectional view of a kind of compact food waste aerobic fermentation equipment described in the utility model.

Reference signs:

1. Reducer, 2. Rotating shaft, 3. Stirring paddle, 4. Insulation interlayer, 5. Water bath receptor, 6. Heating rod installation hole, 7. Water replenishment hole in water bath cavity, 8. Water outlet hole in water bath cavity, 9. Material inlet/cleaning port, 10. Air inlet, 11. Air outlet, 12. Cooling water inlet, 13. Cooling water outlet, 14. Condensed water collection outlet, 15. Fan, 16. Air heater, 17 .Exhaust gas deodorization device, 18. Cooling water pump, 19. Cooling water tank, 20. Hot water cooling tower, 21. Cooling water tank liquid level gauge, 22. Cooling water tank temperature sensor, 23. Hot water tank/water heater, 24. Sewage discharge Ditch, 25. Reaction chamber, 26. Air distribution pipe, 27. Air pipe fixing bracket, 28. Heater, 29. Cooling water pipe, 30. Condensed water collection pipe, 31. Water bath temperature sensor, 32. Travel switch, 33 . Reaction cavity temperature, humidity and oxygen concentration sensors, 34. Intelligent PLC control system, 35. Signal transmitting device, 36. Remote server.

Detailed ways

Step 1: After the fermentation equipment is installed on site, it should be connected with water and electricity, and the water bath cavity 5, the cooling water tank 19 and the hot water tank/water heater 23 should be filled with water, and then the man-machine dialogue interface of the intelligent control system 34 will automatically The run button is pressed;

The second step: open the feed port 9, put the wet material of kitchen waste drained of water into the reaction chamber 25, close the feed port 9 after feeding, and this step can be repeated every day according to actual needs;

Step 3: Under the control of the intelligent control system 34, the whole set of fermentation equipment system starts to carry out aerobic fermentation and degradation of kitchen waste, and all electromechanical equipment operates according to the established procedures. The specific procedures are as follows:

(1) The rotating shaft 2 is driven by the reducer 1 to rotate, and the stirring paddle 3 on the rotating shaft 2 turns over and reoxygenates the food waste pile. The travel switch 32 on the inner wall, after the travel switch 32 is touched, the signal is sent to the PLC intelligent control system 34, and the PLC intelligent control system 34 will change the rotation direction of the reducer after receiving the signal, and then the stirring paddle 3 will change the rotation direction until it touches Change the direction of rotation again after the travel switch 32 on the other side, so reciprocating;

(2) The temperature, humidity and oxygen concentration sensors 33 installed in the reaction chamber 25 transmit the temperature and temperature in the chamber to the PLC intelligent control system 34 in real time. When the temperature in the reaction chamber does not meet the requirements set by the equipment, The PLC intelligent control system 34 will automatically activate the water bath 5 for heating. There are two main heating methods. One is to enable the heater 28 in the water bath cavity to make the water temperature in the water bath reach the requirements set by the equipment. When the set temperature is reached, the heater 28 in the water bath cavity will stop working. Another heating method is to open the replenishment valve of the hot water tank/water heater 23, so that the hot water in the hot water tank/water heater 23 can replenish water through the water bath cavity. The port 7 enters the water bath cavity 5, and the surplus water in the water bath cavity 5 will return to the hot water tank/water heater 23 through the water bath outlet 8 for heating, and so on and so forth until the temperature sensor 31 in the water bath cavity detects that the water temperature reaches the level set by the equipment. Stop after the specified requirements;

(3) When the temperature, humidity and oxygen concentration sensors 33 installed in the reaction chamber 25 detect that the oxygen concentration in the chamber is lower than the oxygen concentration in the air, the PLC intelligent control system 34 will automatically activate the air heating and ventilation system, specifically Activate the air heater 16 and the blower (air pump) 15, the heated air enters the equipment through the air inlet 10 on the equipment, and finally blows the hot air to the food waste through the air distribution pipe 26 with holes opening obliquely downward. The surface of the pile body, until the temperature, humidity and oxygen concentration sensors in the cavity detect that the oxygen concentration in the cavity returns to the normal value, the PLC control system stops the fan (air pump) 15 and the air heater 16, and the gas in the reaction cavity 25 Enter the exhaust gas deodorization device 17 through the air outlet 11, and finally discharge to the environment or lead to the sewer inspection well;

(4) As the fermentation reaction progresses, the humidity in the reaction chamber 25 will continue to rise. When it reaches the set value of the equipment, the temperature, humidity and oxygen concentration sensors in the reaction chamber 25 will send signals to the PLC intelligent Control system 34, PLC intelligent control system 34 will enable cooling water pump 18, and cooling water will enter the cooling water pipe 29 in the chamber through cooling water inlet 12, and the heat exchange that carries out with the hot steam outside the pipe in cooling water pipe 29 makes heat After the steam is condensed, the water droplets adhere to the outer wall of the cooling water pipe 29. When the water droplets grow into droplets, they fall into the condensed water collection pipe 30, and finally discharge into the trench 24 through the condensed water outlet 14, and the cooling water after heat exchange Leave the cooling water pipe 29 through the cooling water outlet 13, and then enter the cooling water tank 19 after passing through the cooling water tower 20 above the cooling water tank 19 to exchange heat with the environment to cool down, and so on and forth until the humidity in the reaction chamber is reduced to the set value of the equipment;

(5) During the operation of the cooling water system, the temperature of the water in the cooling water tank will increase due to the heat exchange with the hot steam in the reaction chamber. When the temperature sensor 22 in the cooling water tank 19 detects that the temperature of the water in the cooling water tank has risen When the set value of the equipment is reached, the PLC intelligent control system 34 will automatically supplement the cooling water tank 19 with tap water at normal temperature until the temperature in the water tank is reduced to the set value of the equipment;

(6) When the liquid level gauge 21 in the cooling water tank 19 detects that the liquid level in the water tank is lower than the working liquid level of the water pump, if the cooling water pump 18 is working, the PLC intelligent control system 34 will automatically shut down the running cooling water pump 18 , and replenish water to the cooling water tank 19 at the same time, until the water level in the cooling water tank 19 reaches the working liquid level of the water pump, the PLC intelligent control system 34 integrates other parameters and then proceeds further to start and stop the cooling water pump 18 according to the equipment setting requirements instruction, if the cooling water pump 18 does not work, the PLC intelligent control system 34 will automatically supplement the normal temperature tap water to the cooling water tank 19 until the water level of the water tank reaches the required working liquid level of the cooling water pump 18;

(7) During the operation of the fermentation equipment, the PLC intelligent control system 34 will receive the signals transmitted by the various sensors in the equipment in real time, and dispatch and control the various electromechanical equipment in the fermentation equipment according to these signals. At the same time, the PLC intelligent control system 34 Through the signal transmitting device 35, the outage information of various signals and electromechanical equipment is transmitted to the remote server 36 in real time, and relevant personnel can access the remote server at any time with terminal equipment such as mobile phones, tablets, and computers, so as to grasp the real-time operation of the fermentation equipment in real time Situation, so as to realize the digital management of fermentation equipment.

Claims (6)

1. A compact aerobic fermentation equipment for food waste, characterized in that it consists of a stirring reaction chamber, cooling water circulation and condensed water collection system, air heating and ventilation system with deodorization function, water bath heating and heat preservation The system is composed of an intelligent control system with remote supervision. Its operation mode is: after the kitchen waste enters the reaction chamber, the stirring shaft stirs the pile body in a clockwise/counter-clockwise direction. There are travel switches installed on both sides, when the stirring paddle reaches the horizontal position, the travel switch will be touched, and the control system will change the running direction of the motor of the stirring shaft. switch, the control system will change the rotation direction of the motor of the stirring shaft again, so that the stirring shaft will turn again, and so on and on; the water bath cavity is equipped with an appropriate amount of heaters and temperature sensors, through the effect of the heater in the water bath cavity, Keep the temperature of the water bath stable. When the heap is not in the high-temperature fermentation stage, the water bath chamber can provide constant temperature heating to the reaction chamber to maintain the high-temperature fermentation reaction of the heap. The outside of the water bath chamber is a thermal insulation layer for the chamber. heat preservation to reduce the heat loss of the pile; the air heating and ventilation system delivers high-temperature air to the reaction chamber during the high-temperature fermentation process of the pile, which not only ensures that the oxygen concentration in the reaction chamber is equivalent to that in the air, but also Supplements the heat loss in the ventilation and oxygen supply process and maintains the high-temperature fermentation reaction of the pile; the cooling water circulation and condensed water collection system are used to condense the high-temperature water vapor in the reaction chamber and export it out of the reaction chamber to ensure that the daily input of kitchen waste The moisture contained in the gas can be discharged in time, so that the moisture content of the pile can be kept stably between 20% and 40%; the exhaust gas deodorization system is used to filter the exhaust gas discharged from the ventilation system to prevent the secondary pollution of the gas to the environment; equipment The operation is controlled by PLC intelligent control system. 2. A kind of compact food waste aerobic fermentation equipment according to claim 1, characterized in that the main body of the equipment is a reaction chamber with a stirring function, the structure of the chamber is a horizontal semi-cylindrical, cylindrical A stirring shaft is installed in the center of the shaft, and left and right agitating paddles are installed on the shaft. The shaft is driven by a reducer installed outside the cavity. The rotation mode of the shaft is positive and negative switching. , when the stirring paddle is turned to the upper horizontal position, it touches the travel switch, and the travel switch will change the rotation direction of the reducer, and make it reverse to drive the shaft to rotate counterclockwise. When the stirring paddle is turned to the other side, the horizontal When it touches the limit switch installed on the other side, the limit switch will change the rotation direction of the reducer again, so that it will drive the rotating shaft to rotate clockwise when it rotates forward, and it will rotate back and forth in this way. 3. A kind of compact food waste aerobic fermentation equipment according to claim 1, characterized in that the projections of the stirring knives installed on the two adjacent stirring paddles at the bottom of the reaction chamber have intersecting areas, that is, using The included angle between two adjacent stirring blades staggers the two ultra-long stirring knives so that they are stacked on each other in the internal three-dimensional space, and the piles in the reaction chamber can be stirred without dead ends. 4. A compact aerobic fermentation equipment for food waste according to claim 1, characterized in that the cooling water circulation and condensed water collection system are installed directly above the reaction chamber, and there are inlets and outlets respectively from top to bottom. The top of the feed port/discharge cleaning port, a row of cooling water pipes installed at equal intervals, and a row of condensate collecting pipes with a certain inclination directly below the cooling water pipes, wherein: (1) The cooling water pipe adopts mirror-finished stainless steel round pipe or square pipe. When using square pipe, the diagonal line should be vertically downward; (2) The cooling water pipes are connected in series or in parallel. The source of cooling water is the cooling water tank or tap water. When the cooling water tank is used, it should be equipped with a water pump with liquid level protection, and a temperature sensor and cooling water tank should be installed in the cooling water tank for automatic water replenishment. Electromagnetic/electric valve, when the water temperature of the cooling water tank rises or the water volume is insufficient, the automatic water supply electromagnetic/electric valve will open the water supply until the water temperature of the water tank reaches the system preset value and the safe water level, and then automatically close; (3) The condensed water collection pipe is an upwardly concave half pipe. The centerline of the pipe should be consistent with the centerline of the cooling water pipe above. The diameter of the condensed water collecting half pipe should not be smaller than the cooling water pipe. Merge outside the body into a main pipe and discharge the condensed water into the municipal sewer network or sewage treatment facility. 5. A kind of compact food waste aerobic fermentation equipment according to claim 1, characterized in that the air heating and ventilation system with deodorization function is composed of air heater, blower fan, air distribution pipe and tail gas deodorization The device consists of an air heater and a fan linked to start or stop synchronously. The air distribution pipe is fixedly installed on the inner wall of the reaction chamber near the side of the reducer. The installation height is slightly higher than the 1/2 radius of the half cylinder. On the side of the trachea facing the heap, there is an obliquely downward blowing hole, which is used to forcefully blow hot air to the surface of the heap to ensure that there is enough oxygen in the reaction chamber during the reaction process for aerobic microorganisms to carry out life metabolism activities; the bearing at the other end There is an air outlet on the surface slightly lower than the condensed water collection pipe, which can be directly led to the inspection well of the sewer, or connected to a deodorizing device filled with granular activated carbon adsorption materials. 6. A compact aerobic fermentation equipment for food waste according to claim 1, characterized in that the water bath heating and heat preservation system is composed of a water bath heating cavity and a heat preservation interlayer, and the source of hot water for the water bath is external hot water supply There are two kinds of built-in heating devices. The water bath cavity is equipped with a liquid level gauge and a temperature sensor. When the liquid level in the water bath cavity is insufficient, the system will automatically replenish water to the water bath. When the water temperature of the water bath drops, the system will automatically replenish hot water or turn on Heating the device until the water temperature reaches the preset value of the system; the water bath chamber is an insulating interlayer, which not only wraps the water bath chamber, but also wraps the upper space of the reaction chamber, which can play a good role in heat preservation of the entire reaction chamber and water bath. It can improve heating efficiency and reduce operating energy consumption.