Natural wind imitation brassica juncea baking oven

Abstract

The invention discloses a natural wind imitation brassica juncea baking oven, which comprises a base, a support frame and a cylindrical box body, wherein the support frame is arranged on the base; the cylindrical box body is fixed through the support frame; a multilayer net frame support plate is arranged on the inner wall of the box body; a plane net frame is put on the net frame support plate; the front part of the box body is provided with a box door; the upper part of the box body is a conical box top; a moisture discharge hole is formed in the middle part of the conical box top; a flow guide groove is formed in the lower surface of the conical box top; an ultraviolet ray disinfecting lamp is arranged on the lower surface of the conical box top; a heating box is arranged at the bottom of the box body; ventilation holes are formed between the heating box and a box body bottom plate; a heating device is arranged in the heating box; the bottom of the heating box is connected with a fan through a wind pipe; a temperature controller is arranged on the top of the box body, and is in control connection with the heating device; a natural air simulation controller is arranged on the fan. The natural wind imitation brassica juncea baking oven has the advantages that the structure is simple; the baking temperature is constant and can be easily controlled; the moisture air in the box body can be easily discharged out; the energy consumption is reduced; the baking efficiency is high; meanwhile, the natural air drying flavor is realized; the natural wind imitation brassica juncea baking oven is particularly applicable to brassica juncea baking.

Description

technical field [0001] The invention relates to the technical field of vegetable baking equipment, in particular to a kohlrabi baking oven imitating natural wind. Background technique [0002] The scientific name of kohlrabi is mustard greens, an annual herb, 30-150 cm high, often glabrous, sometimes with bristles on the young stems and leaves, with powder frost, spicy taste; erect stems, branched. Cultivated in various counties of Sichuan Province, it often needs to be dried or pickled before eating. When air-drying kohlrabi, natural air-drying is generally used, but in a humid environment, such as the Sichuan Basin, the air-drying time is long, and bacterial mold spots are easy to breed, which affects eating and quality. This requires baking equipment to dry it. However, the temperature of existing baking equipment is not easy to control, and it is prone to uneven temperature distribution inside the equipment, which makes the baking degree of the baked goods different an...

AI Technical Summary

Problems solved by technology

However, the temperature of existing baking equipment is not easy to control, and it is prone to uneven temperature distribution inside the equipment, which makes the baking degree of the baked goods different and affects the quality; the temperature and wind force of the existing baking equipment easily make the quality of the baked goods poor. 1. The taste of the baked goods is not as good as natural air drying, and the moisture is not easy to discharge, causing the moisture to repeatedly affect the baked goods, which not only affects the quality of the baked goods, but also increases the energy consumption

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