Steam smoking baking oven with improved structure

Abstract

A steam smoking baking oven with improved structure belongs to food processing machinery, comprising an oven body, a fire door connected to the oven body, a plurality of grid plates arranged at intervals, at least a hot air generator and a dehumidifying device which are installed on the top of the oven body, and two rows of air outlet pipes, wherein the grid plates are arranged inside the oven body and positioned under the top of the oven body, and the two rows of air outlet pipes are arranged on left and right sides of the oven chamber roof of the oven body respectively with pipe mouths directing downwards and exposed outside the grid plates. The hot air generator comprises a first motor, a circulating fan and a heat exchanger while the dehumidifying device comprises a second motor and a dehumidifying fan, and an air inlet is arranged on the rear wall of the oven body. The steam smoking baking oven with improved structure of the invention is characterized in that a heating coil is additionally installed in the inner wall of the oven body in a place which is close in height to a bottom position of the inner wall, wherein an air inlet of the heating coil is communicated with an external steam source through a first air inlet pipe, and the air outlet of the heating coil is communicated to the outside of the oven body through a first air return pipe. The oven of the invention has the advantages including guaranteeing temperature uniformity between the upper and the lower in the oven chamber, ensuring heating effects, and improving product yield.

Description

technical field [0001] The invention belongs to the technical field of food processing machinery, and in particular relates to a structurally improved steam smoking oven. Background technique [0002] Steam smoker oven is one of the essential equipment in the process of meat curing, with functions of cooking, drying, smoking, baking and so on. It is suitable for food processing needs in various fields such as sausage, ham, pork, beef and mutton, poultry, and aquatic products. The current steam smoking oven mainly includes a rectangular furnace body, which is made of stainless steel and has a double-layer structure of inner and outer walls. The inner and outer walls are filled with polyurethane foam material for heat preservation, which has good heat preservation effect and fast heating speed And save energy. A hot air generating device, a dehumidifier and two rows of symmetrically arranged air outlet pipes are installed on the top of the furnace body. The hot air generatin...

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Problems solved by technology

In the above structure, since the high-temperature hot air is blown downward from the exhaust ducts on the left and right sides of the top of the furnace body, the temperature of the hot air will change during the blowing process, so that the temperature of the upper layer of the furnace cavity is higher than that of the lower layer of the furnace cavity. Therefore, the uniformity of the overall temperature in the furnace cannot be guaranteed, which will affect the heating effect and cause defects such as uneven color, different dryness, and poor yield of processed meat products.

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