Hot air shunting type disinfection cabinet
A shunt, disinfection cabinet technology, applied in the directions of disinfection, heating, household cleaning devices, etc., can solve the problems of low hot air transfer efficiency, weak conduction directivity, difficulty in achieving targeted drying and disinfection of tableware, etc., and achieve drying effect. Good, targeted effect
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Embodiment 1
[0026] Embodiment 1: as Figure 1 to Figure 5 as shown in
[0027]A hot air diversion type disinfection cabinet, comprising a base 100, the base 100 is provided with a main body 200 and a knife and chopsticks holder 300 arranged side by side, the main body 200 is provided with a main body air inlet 201, and the knife and chopsticks holder 300 is provided with an air inlet for the knife and chopsticks holder 301. The base 100 is provided with a mounting bracket 101, the mounting bracket 101 is equipped with a hot wind generating device and an air duct 400, the hot wind generating device includes a fan 102 and a PTC heater, the mounting bracket 101 is provided with a fan mounting position 106, and the fan 102 is installed on the fan mounting On the position 106, the fan 102 is blowing and transporting hot blast against the PTC heater, and the fan 102 can be replaced by other fans. The air duct 400 communicates with the air outlet of the fan 102, and the air duct 400 is provide...
Embodiment 2
[0033] Embodiment 2: based on the structure of embodiment 1, such as Figure 5 as shown in
[0034] In this embodiment, the gap between the main body 200 and the knife and chopsticks holder 300 forms a third placement area, and there are three placement areas on the base 100 in conjunction with the main body 200 and the knife and chopsticks holder 300, and the third placement area is a relatively open area , used to place the cutting board 500. Since the third storage area is relatively open, it is not conducive to heat supply alone. The chopping board 500 can be dried by using the hot air waste heat in the main body 200 or the knife and chopsticks rest 300. The hot air in the main body 200 or the knife and chopsticks holder 300 is blown to the cutting board 500 through the air outlet 501, and the cutting board 500 is dried on one side or both sides, only on the main body 200 or the knife and chopsticks holder 300 When the air outlet 501 is used, one side of the cutting boar...
Embodiment 3
[0035] Embodiment 3: based on the structure of the above embodiment, as Figure 1 to Figure 4 as shown,
[0036] The base 100 in this embodiment is provided with a plasma generator 104, the plasma generator 104 is arranged at the air inlet of the air duct 400, the plasma generator 104 delivers plasma to the air duct 400, and the plasma generator 104 is arranged at the fan 102 Between the air outlet and the PTC heater 103.
[0037] In this embodiment, the plasma generator 104 is arranged in the base 100, and the plasma generator 104 releases plasma into the air duct 400, and the fan 102 blows the air so that the plasma flows in the air duct 400, and the plasma flows in the main body 200 with the updraft of the fan 102. , knife and chopstick rest 300 and other placement areas spread rapidly from bottom to top, and the tableware in the placement area is disinfected and sterilized without dead ends. The PTC heater 103 heats the wind blown by the fan 102, and uses the hot air to ...
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