Energy-saving-and-environment-friendly oven

Abstract

The invention relates to the technical field of vegetable baking devices, and discloses an energy-saving-and-environment-friendly oven. The energy-saving-and-environment-friendly oven comprises a base, supporting frames installed on the base and a cylindrical oven body fixed through the supporting frames, a plurality of net-frame supporting plates are arranged on the inner wall of the oven body, plane net frames are arranged on the net-frame supporting plates, an oven door is arranged at the front portion of the oven body, a conical oven top is arranged at the upper portion of the oven body, a moisture discharging hole is formed in the middle of the conical oven top, a guiding groove is formed in the lower surface of the conical oven top, ultraviolet sterilizing lamps are installed on the lower surface of the conical oven top, a heating box is arranged at the bottom of the oven body, ventilation holes are formed between the heating box and a bottom plate of the oven body, a heater is installed in the heating box, and a draught fan is connected to the bottom of the heating box through an air pipe. The energy-saving-and-environment-friendly oven is simple in structure, moisture in the oven is easily discharged, the baking efficiency is high, and energy consumption is saved; meanwhile, the energy-saving-and-environment-friendly oven has the disinfection and sterilization functions, and is environmentally friendly, healthy, good in baked-product quality and particularly suitable for baking cabbages.

Description

technical field [0001] The invention relates to the technical field of vegetable baking equipment, in particular to an energy-saving and environment-friendly baking oven. 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 moisture in the existing baking equipment 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 ...

AI Technical Summary

Problems solved by technology

However, the moisture in the existing baking equipment 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 energy consumption, and the existing baking equipment is prone to breed toxic and harmful bacteria , not conducive to environmental health

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