Steam box with vacuum rapid-cooling function

Abstract

The invention relates to a steam box with a vacuum rapid-cooling function. The steam box comprises a steam box body and a steam pipeline, wherein the steam box body is provided with a sealing door, and the steam pipeline is communicated with the steam box body. The steam box is characterized in that the steam box body is a house type cabin box capable of bearing a positive pressure and a negative pressure and is provided with a pipeline penetrating into the steam box from the top; the part, outside of the steam box, of the pipeline is connected with a tee joint; the tee joint is respectively communicated with a steam conveying pipeline, a vacuumizing pipeline and a deflating pipeline; the steam conveying pipeline, the vacuumizing pipeline and the deflating pipeline are respectively connected with valves; and the vacuumizing pipeline is connected with a vacuum pump. The steam box with the vacuum rapid-cooling function has the beneficial effects that the steam box has very strong high pressure resistance and negative pressure resistance, the occupied area is only two square meters, and steamed foods can be rapidly cooled to the normal temperature within 3-5 minutes, so that the labor productivity is effectively improved, and the production and processing costs are lowered.

Description

technical field [0001] The invention belongs to food processing equipment, in particular to a steamer with vacuum quick cooling function. Background technique [0002] At present, the cooling time of pasta such as steamed buns after steaming is very long, and at the same time, it needs to take up a lot of space to be placed, so that it can be cooled naturally to normal temperature. In general-scale enterprises, each batch of processed steamed buns or pasta must be slowly cooled in the natural environment for 3 to 4 hours, and can only be packaged and sold when it reaches room temperature. Due to the long cooling time, the large area occupied by the plant, and the high number of personnel contacts, the purification level of the plant cannot meet the sterile standard. The process of dropping from a high temperature of 90°C to 95°C to 20°C to 23°C is the stage that causes a large number of bacteria to multiply , especially in the summer high temperature season or the rainy sea...

AI Technical Summary

Problems solved by technology

[0003] At present, steamed and baked foods faced by processing enterprises of steamed bread and other pasta cannot quickly cool down to normal temperature, which has become a difficult problem in pasta processing in the industry. the bottleneck

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