Environment-friendly fumigation furnace with good fumigation effect

Abstract

The invention relates to an environment-friendly fumigation furnace with a good fumigation effect. The environment-friendly fumigation furnace comprises a furnace body and a smoke generator, and further comprises a fumigation mechanism and a purification mechanism, wherein the fumigation mechanism comprises a driving assembly, a rotating shaft, a flow equalizing plate, a first smoke tube, two suspension assemblies and at least two second smoke tubes; the purification mechanism comprises a stirring assembly, a purification box, a first exhaust pipe, a second exhaust pipe, a third exhaust pipe,an air extracting pump and at least two exhaust holes, the driving assembly comprises a second motor, a first gear and a second gear, each suspension assembly comprises a turntable and at least two hooks, and the stirring assembly comprises a first motor, a driving shaft and at least two blades. The environment-friendly fumigation furnace with the good fumigation effect has the advantages that thesmoke can be in uniform contact with a meat product through the fumigation mechanism to improve the production quality of the fumigation furnace, and the smoke can be purified through the purification mechanism to reduce the amount of the smoke discharged into the air and improve the environmental protection performance of the fumigation furnace.

Description

technical field [0001] The invention relates to the field of meat product processing equipment, in particular to an environment-friendly smoker with good smoking effect. Background technique [0002] During the processing of meat and sausages, it is often necessary to smoke them to season and color the food, and the equipment used at this time is the smoker. The structure of the existing smoking furnace generally includes a furnace body and a smoke generator. Wood is placed in the smoke generator to cause incomplete combustion to generate smoke. The smoke pipe is used to guide the smoke into the furnace body. The meat or sausage to be smoked is smoked by the smoke entering the furnace body through the smoke pipe, and it can be taken out after a period of time. [0003] In the process of using the smoker of the prior art, after the smoke enters the furnace body through the smoke pipe, the speed of smoking on the side close to the smoke pipe is slow, while the speed of smokin...

AI Technical Summary

Problems solved by technology

[0003] In the process of using the smoker of the prior art, after the smoke enters the furnace body through the smoke pipe, the speed of smoking on the side close to the smoke pipe is slow, while the speed of smoking on the side away from the smoke pipe is slow, and there will be smoke in the furnace body. Half has been smoked and roasted or even scorched, while the other half has not been cooked, which reduces the production quality of the smoker. Not only that, the smog produced by the smoker of the prior art is directly discharged into the air without treatment. Will cause air pollution and reduce the environmental performance of the smoker

Images