Food kiln

Abstract

The invention relates to a kiln furnace for baking foods, in particular to a food kiln. The food kiln comprises a furnace system and a furnace kiln. The food kiln is characterized by comprising a kiln body of which the upper end is closed, and a kiln seat of which the lower end is open, an open end corresponding to the kiln seat is arranged in a U-shaped groove cavity of the furnace seat, a furnace opening is formed in one side of the furnace seat, and a kiln opening of which the position is overlapped with the position of the opening of the furnace opening is formed in a position, corresponding to the side surface of the furnace seat, of the kiln seat of the furnace kiln; a heat quantity penetrating layer in a structure of bricks or heat-insulating materials is arranged in the center of the bottom of the furnace seat, a heating cavity is arranged under the heat quantity penetrating layer, and the heating cavity is provided with a heating cavity opening; first ventilation holes are formed in the kiln wall of the kiln body; and the kiln wall of the kiln body is manufactured from the components of 40-60 parts of sand, 20-40 parts of yellow mud, 0.1-5 parts of gypsum, 8-15 parts of fruit tree charcoal and 2-5 parts of cinnamomum kotoense charcoal, and the kiln seat is manufactured from the components of 50-70 parts of sand, 20-40 parts of yellow mud and 0.1-5 parts of gypsum. The food kiln disclosed by the invention has the characteristics of being high in kiln body firing speed, good in heat preservation effects, energy-saving, environmental-friendly, capable of being repeatedly utilized and the like.

Description

technical field [0001] The invention relates to a kiln for baking food, in particular to a food kiln. Background technique [0002] With the continuous improvement of people's living standards, farmhouses are gradually rising. Foods such as kiln chicken, sweet potato or fish in farmhouses are loved by people, especially kiln chicken, which has a unique taste, fresh and tender meat, and unusual aroma. The first choice, the usual method is: manually use tools to dig out the mud, dig a stove pit on the ground with a width of several tens of centimeters, stack mud blocks around the pit to form a mud kiln with an opening on the bottom side and a hollow in the middle, and then stuff it in through the opening. The firewood or charcoal is burned fiercely in the kiln. When the mud is burned to red, the fire is stopped, the ashes are taken out, the upper half of the kiln body is pushed down and laid on the bottom of the kiln, and food such as chicken wrapped in yellow mud or tin foil ...

AI Technical Summary

Problems solved by technology

This process seems simple, but it is difficult for people without certain experience to complete it, and it is difficult to control the maturity of the baked food

First of all, the kiln is built with irregular small mud blocks, which can easily collapse if you are not careful, resulting in wasted efforts; second, many mud blocks are not suitable for making earthen kilns, such as loose, hard, polluted soil, etc., and stacked kiln bodies The mud blocks must be large and then small from bottom to top, and must have a certain hardness to prevent the kiln from collapsing, which increases the difficulty of obtaining and stacking the mud blocks; third, the kiln cannot be moved after the kiln is made, so when the wind direction changes, the kiln will be burnt. Those who make clay kilns may be smoked to their bodies and pollute the environment; Fourth, the traditional kiln has a long firing time, and the kiln does not have a flue, and the air flow is not sufficient, so the firing time is relatively long

Fifth, during the process of laying food and baking food, the kiln soil cools down rapidly, which may cause the food to be uncooked when the kiln is started, affecting the taste and hygiene; sixth, during the baking process, the kiln body fragments directly contact the outside air, and there is no additional heat to maintain the temperature of the kiln body fragments, so the kiln body fragments cool down faster, and the food may not be cooked until the kiln body fragments are cooled; Seventh, the firing time of the kiln depends on experience and the naked eye. It is determined by observation and other methods. It is possible that the temperature of the kiln body cannot meet the requirements when the kiln is opened.

[0005] Through the applicant's research, it is found that although this disclosed document has solved the above-mentioned part of the problems, there are still some disadvantages, such as: the pot body of the invention is sealed, has no ventilation holes, lack of oxygen, and slow heat conduction, resulting in burning. The kiln time is too long; when breaking the pot body for baking, some pot body fragments may not be warm enough; when baking, the pot body fragments directly contact the outside air, if the air is colder, the pot body fragments will Cool down quickly, and there is no additional heat to maintain the temperature of the kiln fragments, especially the soil quality of the clay is different. Some soils are relatively hard and difficult to break, resulting in uneven raw and cooked foods. Undercooked or overcooked or burnt food

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