Low-temperature roasting device for roasting oatmeal

Abstract

The invention discloses a low-temperature roasting device for roasting oatmeal. The low-temperature roasting device comprises a tank body which is provided with a roasting cavity, a heat component which is used for providing heat to the roasting cavity and a roasting component including a plurality of tray components which are alternately arranged in the roasting cavity up and down and four motorswhich are fixedly arranged in an insulation cavity, wherein rotating rods of arbitrary two adjacent tray components are arranged in a staggered manner; tray bodies of the plurality of tray componentsof plug plates on the same side have overlapped horizontal projections at the bottom of the tank body. In a roasting process, turnover can be realized through vibration, so that the oatmeal can be uniformly heated in the low-temperature roasting process, and the beneficial effect of promoting uniform dispersion of heat in an oven can be favored.

Description

technical field [0001] The invention relates to the technical field of baked oatmeal equipment. More specifically, the present invention relates to a low-temperature baking device for baking oatmeal. Background technique [0002] Baked oatmeal needs to be baked during the preparation process. Traditionally, high-temperature baking is used, but hazardous substances are likely to be produced during high-temperature baking. Low-temperature baking can effectively alleviate the above problems, and compared with high-temperature baking, it can effectively reduce the loss of natural nutrients. Therefore, at present, low-temperature baking is more and more widely used. [0003] The existing low-temperature baking device needs to place the materials to be baked on shelves such as trays and grills for low-temperature baking. During the entire baking process, the surface and upper part of the materials to be baked can only be heated locally, resulting in insufficient heating of the ma...

AI Technical Summary

Problems solved by technology

[0003] The existing low-temperature baking device needs to place the materials to be baked on shelves such as trays and grills for low-temperature baking. During the entire baking process, the surface and upper part of the materials to be baked can only be heated locally, resulting in insufficient heating of the materials to be baked. Evenly, in order to solve this drawback and improve the uniformity of low-temperature baking, it is proposed that it should be turned over during baking

For oatmeal baking, the above-mentioned device has the following problems: For oatmeal, which is a flat and small particle material, how to effectively "turn over" so that the oatmeal is heated evenly during the low-temperature baking process

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