立體花式冰淇淋成型機機械結(jié)構(gòu)系統(tǒng)設(shè)計

論文說明書共35頁，字數(shù)總計：15029


摘   要
　　　立體花式冰淇淋成型機是生產(chǎn)高檔花式冰淇淋的自動化設(shè)備，主要有步進輸送帶、取杯機械手、灌注造型頭及分接盒四大部分構(gòu)成。 我們對現(xiàn)有的冰淇淋設(shè)備進行了改良設(shè)計，對其機械機構(gòu)，控制系統(tǒng)進行全面改進設(shè)計，大大改善了原有設(shè)備的技術(shù)性能，改造后的成型機結(jié)構(gòu)受力合理，有較高的安全系數(shù)和較長的使用壽命。這不僅使冰淇淋生產(chǎn)質(zhì)量明顯提高，而且節(jié)約了大量的維修及設(shè)備更新費用，增加了企業(yè)的效益。
　　　為期三個月的畢業(yè)設(shè)計期間，我們完成了立體花式冰淇淋成型機的機架結(jié)構(gòu)設(shè)計、造型機械手設(shè)計、氣動系統(tǒng)設(shè)計和分接盒設(shè)計，并編寫了系統(tǒng)控制程序。本說明書對機架結(jié)構(gòu)及傳動部件、灌注造型頭、氣動控制系統(tǒng)等作了詳盡的敘述，并給出了已經(jīng)調(diào)試過的、可行的軟件程序。
　　　由于水平有限，錯誤之處在所難免，懇請老師們批評指正。
關(guān)鍵詞：立體花式冰淇淋， 成型機，人機界面

ABSTRACT
　　　The former for three-dimensional pattern ice-cream is an automatic equipment producing high grade pattern ice-cream. It is mainly composed of four parts: the step-conveyer-belt, the robotic hands for positioning new cups, nozzles for dosage & shaping and control box. We have improved the design addressing on the existing equipment. Its mechanical body and control system have been comprehensively conducted, greatly improving the technical performance of the original equipment. The improved machine has reasonable force structure, a higher factor of safety and longer service life. It not only significantly improves the quality of ice cream production, but also saves a lot of maintenance and equipment costs, increasing the effectiveness of the enterprise.
　　　During the period of three months, we completed the design of the frame of the former, nozzles for dosage and shaping, pneumatic control system and control box. Also we compiled the program for system control. In this direction, we exhaustively described the frame and transfer components, nozzles for dosage and shaping, pneumatic control system. And the proven, available control program is given.
　　　Due to the limited level, there must be some errors in my design. I sincerely expect teachers to give me criticism and correction.
Keywords：Three-dimensional pattern ice-cream, Forming Machine，Human machine interface

目    錄

摘   要 I
ABSTRACT II
第一章 緒論 1
第二章  設(shè)計方案的確定 3
    2.1 工藝方案的分析 3
    2.2設(shè)計方案論證與比較 4
第三章  冰淇淋成型機機械結(jié)構(gòu)設(shè)計 6
    3.1傳動部分 6
    3.2棘輪機構(gòu) 7
    3.3輸送帶 10
    3.4 料斗組件的設(shè)計 11
    3.5 模具頭組件 15
    3.6 果醬加注機組件 17
第四章  氣動系統(tǒng)設(shè)計 18
    4.1輸送帶與其他執(zhí)行器的互鎖 18
    4.2 擋料氣缸、送料氣缸及切料氣缸 19
    4.3氣動系統(tǒng)原理圖 20
    4.4氣動元件的選擇 20
    4.5 控制方案的確定 21
第五章  控制系統(tǒng)硬件及軟件設(shè)計 22
    5.1可編程控制器 22
    5.2觸摸屏 23
    5.3 PLC盒設(shè)計 27
    5.4 可編程控制器的接線及分接盒配置 27
第六章  總結(jié) 29
參考文獻 30
致    謝 31