Air pressure equipment for removing moisture of cooked meat

Abstract

The invention discloses air pressure equipment for removing moisture of cooked meat. The air pressure equipment for removing the moisture of the cooked meat structurally comprises an air outlet, a drying box, a control box and a bottom frame, the air outlet is fixedly connected to the left side of the front end of the drying box in an embedded mode, the drying box is connected to the upper portion of the bottom frame in a welded mode, the drying box is composed of an intercepting device, a hot-air blower, a box door, collecting devices and a placing groove, the intercepting device is movably clamped to a position between the collecting devices, the hot-air blower is located above the intercepting device, the box door is arranged at the lower end of the right side of the hot-air blower, and the placing groove is horizontally connected to the position between the collecting devices. When drying is carried out on the cooked meat, water vapor can be gathered from a contact block in the intercepting device and is adsorbed and collected by a sponge cushion when being in contact with the sponge cushion, when the sponge mat reaches a saturated state, the sponge cushion droops downwards to drag a clamping block to slide under the limitation of a sliding rod, the moisture collected on the inner side is extruded to be discharged downwards, water drops continuously flow into converging position along the edge of a sinking groove along the outer contour of a fixed plate in the converging position, and after the water flow is discharged, the sponge cushion expands again and restores for continuous adsorption.

Description

technical field [0001] The invention belongs to the field of pneumatic systems, and more specifically relates to a pneumatic device for removing moisture from cooked meat. Background technique [0002] After the meat is cooked, it is often necessary to use related equipment to dehydrate the cooked meat for convenient storage. When using it, use a hot air fan to promote the air flow in the equipment, and dry the cooked meat after the hot air flows through the surface of the cooked meat. . [0003] Based on the inventors' findings above, the existing methods mainly have the following deficiencies, such as: when the equipment is drying the cooked meat, since the cooked meat is laid flat in a closed drying box, the hot air is used to dry the meat. Dry, so that the steam generated during the drying process will stay in the box, and then rise and float to mix with the hot air flow, resulting in the heat and humidity formed in the drying box when the box is naturally cooled after ...

AI Technical Summary

Problems solved by technology

[0003] Based on the inventors' findings above, the existing methods mainly have the following deficiencies, such as: when the equipment is drying the cooked meat, since the cooked meat is laid flat in a closed drying box, the hot air is used to dry the meat. Dry, so that the steam generated during the drying process will stay in the box, and then rise and float to mix with the hot air flow, resulting in the heat and humidity formed in the drying box when the box is naturally cooled after drying. The air will be scattered on the surface of cooked meat, making it difficult to dry completely

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