毕业设计 立体花式冰淇淋成型机机械结构系统设计.zip

毕业设计 立体花式冰淇淋成型机机械结构系统设计
论文说明书共35页，字数总计：15029
资料简介：
A0-冰淇淋成型机总装图.dwg
A0-送料机构.dwg
A0-冰淇淋成型机总装图（备份）.dwg
外文翻译.docx
毕业设计说明书：立体花式冰淇淋成型机机械结构系统设计.doc
毕业设计（论文）开题报告.doc
毕业设计（论文）立题卡.doc
毕业设计（论文）附件.doc
毕业设计说明书-封面.doc
摘   要
立体花式冰淇淋成型机是生产高档花式冰淇淋的自动化设备，主要有步进输送带、取杯机械手、灌注造型头及分接盒四大部分构成。 我们对现有的冰淇淋设备进行了改良设计，对其机械机构，控制系统进行全面改进设计，大大改善了原有设备的技术性能，改造后的成型机结构受力合理，有较高的安全系数和较长的使用寿命。这不仅使冰淇淋生产质量明显提高，而且节约了大量的维修及设备更新费用，增加了企业的效益。
为期三个月的毕业设计期间，我们完成了立体花式冰淇淋成型机的机架结构设计、造型机械手设计、气动系统设计和分接盒设计，并编写了系统控制程序。本说明书对机架结构及传动部件、灌注造型头、气动控制系统等作了详尽的叙述，并给出了已经调试过的、可行的软件程序。
由于水平有限，错误之处在所难免，恳请老师们批评指正。
关键词：立体花式冰淇淋， 成型机，人机界面

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    录

摘   要 I
ABSTRACT II
第一章 绪论 1
第二章  设计方案的确定 3
    2.1 工艺方案的分析 3
    2.2设计方案论证与比较 4
第三章  冰淇淋成型机机械结构设计 6
    3.1传动部分 6
    3.2棘轮机构 7
    3.3输送带 10
    3.4 料斗组件的设计 11
    3.5 模具头组件 15
    3.6 果酱加注机组件 17
第四章  气动系统设计 18
    4.1输送带与其他执行器的互锁 18
    4.2 挡料气缸、送料气缸及切料气缸 19
    4.3气动系统原理图 20
    4.4气动元件的选择 20
    4.5 控制方案的确定 21
第五章  控制系统硬件及软件设计 22
    5.1可编程控制器 22
    5.2触摸屏 23
    5.3 PLC盒设计 27
    5.4 可编程控制器的接线及分接盒配置 27
第六章  总结 29
参考文献 30
致    谢 31