Continuous poultry egg cooking apparatus

Abstract

The utility model discloses a continuous poultry egg cooking equipment, including conveying line, horizontal setting in the frame body, top cap, setting in the conveying line top and setting with the lifting plate of inserting top cap in the both ends top of top cap, bottom plate, setting in the frame body bottom, side plate, setting in the frame body outer end and with top cap and bottom plate form closed cavity, in the middle part of bottom plate and top cap is provided with the air inlet, still is provided with the air outlet in the both ends of top cap. This cooking equipment passes through setting top cap, bottom plate and side plate in the frame body outer end of conveying line, can enclose into a closed cavity shape, to the inside import heating steam conveniently, carries out steam heating to the poultry egg of conveying on the conveying line, and the poultry egg is steamed, can realize continuous cooking according to the equipment.

Description

Technical Field

[0001] This utility model relates to the field of poultry egg processing technology, specifically a continuous poultry egg cooking equipment. Background Technology

[0002] In the egg processing industry, the steaming and boiling of poultry eggs is a crucial preliminary step, directly impacting the quality and production efficiency of subsequent products such as marinated eggs, soft-boiled eggs, and vacuum-packed egg products. For marinated eggs, steaming is necessary to initially solidify the egg white, preventing shell breakage and leakage of the egg liquid during the subsequent braising process. Soft-boiled eggs, on the other hand, require more precise control over the degree of steaming and boiling, demanding strict control over the coagulation state of the yolk to ensure consistent product texture and flavor. Therefore, the stability and controllability of the egg steaming and boiling process are essential for the smooth operation of the egg processing industry chain.

[0003] Currently, the industry commonly uses steam cookers for cooking poultry eggs. The operation involves manually placing the baskets containing the eggs into the steam cooker or using a lifting mechanism. Then, steam or hot water is introduced into the steam cooker to maintain the temperature within a set range, and the cooking time is controlled according to product requirements. After cooking is complete, the baskets are removed from the steam cooker manually or using a lifting mechanism to complete a single batch of cooking.

[0004] However, the existing steaming methods have significant drawbacks in actual production. First, continuous production cannot be achieved. Second, the quality of cooked eggs is inconsistent: on the one hand, it is difficult to ensure that each egg is placed in the basket when manually loading the food. Some eggs may be close to the wall of the steaming pot, while others may be in the center of the basket, resulting in uneven heating of eggs in different positions and "local overcooking" or "undercooking". On the other hand, in batch steaming, if there are errors in manual operation (such as premature removal from the pot or delayed loading) or delays in the operation of the mechanical lifting device, the steaming time of eggs in different baskets within the same batch will vary, further aggravating the fluctuation in cooked quality. Inconsistent cooking quality directly affects subsequent processing steps (such as the degree of flavor penetration during braising and the control of the yolk state in soft-boiled eggs), ultimately leading to inconsistent quality of finished egg products, reducing market competitiveness. Finally, the high reliance on manual labor and high operational risks are significant: in the current model, loading and unloading require manual intervention, which not only increases labor costs but also increases the risk of burns during manual handling due to the high temperature of the steaming pot and baskets after cooking. Furthermore, the randomness of manual operation (such as uneven loading density and tilted basket placement) further affects the cooking effect, making it difficult to guarantee the stability and safety of the production process. Utility Model Content

[0005] Therefore, in order to overcome the above-mentioned shortcomings, this utility model provides a continuous poultry egg cooking equipment. This cooking equipment can realize continuous cooking of poultry eggs. In the cooking process, it not only avoids a series of problems that exist when manually picking up and putting down materials, but also uses a conveyor line to automatically transport poultry eggs, ensuring consistent cooking time and thus guaranteeing the quality of poultry egg cooking.

[0006] This utility model is implemented as follows: a continuous poultry egg cooking device, including a conveyor line, is horizontally arranged inside the frame; The top cover is located above the conveyor line and has lifting plates inserted into the top of both ends of the top cover; The base plate is installed at the bottom of the frame. Side panels are located at the outer end of the frame and form a closed cavity with the top cover and bottom plate; An air inlet is provided in the middle of the base plate and the top cover, and an exhaust outlet is provided at both ends of the top cover.

[0007] Preferably, the conveyor line consists of two chains and multiple support rods rotatably mounted inside the frame. The two chains are horizontally aligned and their ends are fitted into pre-set sprockets in the frame. The multiple support rods are evenly spaced and connected to the outer ends of the two chains to support the eggs.

[0008] Preferably, a feeding roller is rotatably provided on the outer side of one end of the top cover, the rotation direction of the feeding roller is consistent with the conveying direction of the conveyor line, and multiple idler rollers are distributed circumferentially on the outer end of the feeding roller, with the ends of the idler rollers close to the lifting plate.

[0009] Preferably, a high-temperature resistant soft layer is provided at the outer end of the feed roller, idler roller and lifting plate.

[0010] Preferably, the exhaust port is located at the inner end of the lifting plate.

[0011] Preferably, receiving holes are provided at the top of both ends of the top cover, and support rods are provided above the top cover at both ends of the receiving holes. The bottom of the lifting plate is inserted into the receiving holes to maintain lifting. Folded edges are provided at both ends of the top of the lifting plate, and limiting holes for the support rods to pass through are provided on the folded edges.

[0012] Preferably, the support rod has external threads, and the lifting plate is fixed by screwing a nut onto the support rod and contacting the bottom of the folded edge.

[0013] Compared with the prior art, the present invention has the following advantages: Improved production efficiency: This cooking equipment enables continuous cooking of poultry eggs, eliminating the need for waiting between batches. Combined with automatic conveyor lines, it significantly shortens the production cycle, adapts to the needs of large-scale production lines, and solves the efficiency bottleneck of traditional batch processing.

[0014] Ensuring cooking quality: The conveyor line transports poultry eggs at a uniform speed, ensuring that each egg is cooked for the exact same time. This avoids time differences caused by traditional manual or mechanical handling and reduces heating deviations caused by uneven placement, thus improving the stability of the finished product quality.

[0015] Reduce safety risks and costs: No manual handling of materials is required, avoiding the risk of burns in high-temperature environments, reducing manpower input and labor costs; moreover, automated operation reduces human error, further reducing rework costs caused by quality problems.

[0016] Enhanced production adaptability: It can be flexibly connected to subsequent processing steps such as braised eggs and soft-boiled eggs. The automated design of the conveyor line facilitates linkage with other equipment on the production line, improving the coordination and flexibility of the overall processing flow. Attached Figure Description

[0017] The accompanying drawings are provided to further illustrate the present invention and form part of the specification. They are used together with the specific embodiments of the present invention to explain the present invention, but do not constitute any limitation on the present invention. In the drawings: Figure 1 This is a schematic diagram of the structure of this utility model; Figure 2 This is a frontal view of the present invention. Figure 3 This is a structural schematic diagram of the present invention from the bottom view; Figure 4 This is a schematic diagram of the structure of this utility model without the top cover; Figure 5 This is a schematic diagram of the structure of the top cover of this utility model; Figure 6 for Figure 5 A schematic diagram of the structure for removing the lifting plate; In the diagram: 1. Frame; 2. Side plate; 3. Top cover; 4. Conveyor line; 5. Feed roller; 6. First air inlet; 7. Exhaust pipe; 8. Lifting plate; 9. Second air inlet; 10. Base plate; 11. Receiving hole; 12. Support rod; 13. Limiting hole. Detailed Implementation

[0018] The technical solution of this utility model will be further described in detail below through specific embodiments and in conjunction with the accompanying drawings. It should be understood that the specific embodiments described herein are only for illustration and explanation of this utility model and are not intended to limit this utility model in any way. The accompanying drawings in this utility model are only for illustrative purposes and to facilitate understanding of the embodiments and are not intended to limit this utility model in any way.

[0019] It should be noted that the structures, proportions, sizes, etc. shown in the accompanying drawings are only for the purpose of assisting those skilled in the art in understanding and reading the content disclosed in the specification, and are not intended to limit the conditions under which the present invention can be implemented. Any modifications to the structure, changes in the proportions, or adjustments to the size, without affecting the effects and purposes that the present invention can produce, should still fall within the scope of the technical content disclosed in the present invention.

[0020] As described in the background section, most existing poultry egg cooking equipment uses a cooking pot for cooking, which cannot achieve continuous steaming of poultry eggs. The poultry eggs must be placed into the cooking pot manually or with the help of external equipment, which makes it impossible to control the cooking time and ensure the quality of cooking.

[0021] For the reasons stated above, please refer to the appendix for solutions to these problems. Figure 1 ~Appendix Figure 3 This utility model provides a continuous poultry egg cooking equipment, including a conveyor line 4, which is horizontally set inside the frame 1; The top cover 3 is located above the conveyor line 4 and has lifting plates 8 inserted into the top of both ends of the top cover 3; Base plate 10 is installed at the bottom of frame 1; Side plate 2 is located at the outer end of frame 1 and forms a closed cavity with top cover 3 and bottom plate 10; An air inlet is provided in the middle of the base plate 10 and the top cover 3, and an exhaust outlet 7 is provided at both ends of the top cover 3.

[0022] In this embodiment, the air inlet of the top cover 3 is the first air inlet 6, and the air inlet of the bottom plate 10 is the second near-air inlet 9. The two air inlets are set in a corresponding manner so that the eggs on the conveyor line can be effectively steamed when heating steam is discharged at the same time. When the heating steam is discharged, it will collide and spread to the surrounding area. During the diffusion process, the heating steam will cool down, thereby preheating or continuing to cook the eggs that are close to or far from the air inlet, effectively ensuring the quality of the eggs and preventing the eggs from cracking due to sudden exposure to high temperature.

[0023] Please see the appendix Figure 4 To facilitate steaming during the support and transport of poultry eggs, in this embodiment, the conveyor line 4 consists of two chains and multiple support rods rotatably mounted inside the frame 1. The two chains are horizontally aligned and their ends are fitted into pre-set sprockets on the frame. The multiple support rods are evenly spaced and connected to the outer ends of the two chains to support the poultry eggs.

[0024] As described above, by setting up adjacent support rods to support the eggs, the heating steam can come into contact with the bottom of the eggs, thus achieving the effect of cooking the eggs.

[0025] Please see the appendix Figure 5 To facilitate the even delivery of poultry eggs to the conveyor line for steaming and to prevent the eggs from colliding and breaking due to the impact of steam during the steaming process because the eggs are too close together, and to facilitate the placement of eggs from the outside onto the conveyor line to prevent them from breaking due to falling from a height, in this embodiment, a feeding roller 5 is rotatably provided on the outer side of one end of the top cover 3. The rotation direction of the feeding roller 5 is consistent with the conveying direction of the conveyor line 4. Multiple support rollers are distributed circumferentially on the outer end of the feeding roller 5, and the ends of the support rollers are close to the lifting plate 8.

[0026] To prevent poultry eggs from breaking due to impact when entering the conveyor line, in this embodiment, a high-temperature resistant soft layer is provided at the outer ends of the feeding roller 5, the idler roller and the lifting plate 8. The soft layer can be silicone rubber, fluororubber, etc.

[0027] Please see the appendix Figure 5 and attached Figure 6 To prevent heating steam from escaping from both ends of the cover and thus affecting the external processing environment, in this embodiment, the exhaust port 7 is located at the inner end of the lifting plate 8.

[0028] Please continue to refer to the appendix. Figure 6 To reduce the gap between the top cover and the conveyor line, and to ensure that the eggs on the conveyor line are steamed inside the top cover while minimizing the release of heating steam from the gap, in this embodiment, receiving holes 11 are provided at the top of both ends of the top cover 3. Support rods 12 are provided above the top cover 3 at both ends of the receiving holes 11. The bottom of the lifting plate 8 is inserted into the receiving holes 11 to maintain its lifting and lowering. Folded edges are provided at both ends of the top of the lifting plate 8. Limiting holes 13 are provided on the folded edges for the support rods 12 to pass through. The limiting holes can be set as strip holes to facilitate the installation of the lifting plate on the top cover 3.

[0029] As mentioned above, the connection method between the lifting plate and the top cover can ensure that the lifting plate can rise and fall while reducing the number of through holes between the lifting plate and the top cover, thus preventing the heating steam inside the top cover from flowing out through the through holes and reducing heat loss.

[0030] To facilitate the fixing of the height of the lifting plate, thereby enabling the steaming of poultry eggs of different sizes and minimizing the gap between the top cover and the conveyor line to prevent heating steam from leaking out from the gap, in this embodiment, the support rod 12 is provided with external threads, and the lifting plate 8 is fixed by screwing a nut onto the support rod 12 and contacting the bottom of the folded edge.

[0031] The above description is a detailed description of the preferred embodiments of the present utility model. However, the embodiments are not intended to limit the scope of the patent application of the present utility model. All equivalent changes or modifications made under the technical spirit of the present utility model should fall within the patent scope covered by the present utility model.

Claims

1. A continuous poultry egg cooking device, characterized in that: include, The conveyor line is horizontally installed within the frame. The top cover is located above the conveyor line and has lifting plates inserted into the top of both ends of the top cover; The base plate is installed at the bottom of the frame. Side panels are located at the outer end of the frame and form a closed cavity with the top cover and bottom plate; An air inlet is provided in the middle of the base plate and the top cover, and an exhaust outlet is provided at both ends of the top cover.

2. The continuous poultry egg cooking equipment according to claim 1, characterized in that: The conveyor line consists of two chains and multiple support rods rotatably mounted inside the frame. The two chains are horizontally aligned and their ends are fitted into pre-set sprockets in the frame. The multiple support rods are evenly spaced and connected to the outer ends of the two chains to support the eggs.

3. The continuous poultry egg cooking equipment according to claim 1, characterized in that: A feeding roller is rotatably mounted on the outer side of one end of the top cover. The rotation direction of the feeding roller is consistent with the conveying direction of the conveyor line. Multiple idler rollers are distributed circumferentially on the outer end of the feeding roller, and the ends of the idler rollers are close to the lifting plate.

4. The continuous poultry egg cooking equipment according to claim 3, characterized in that: A high-temperature resistant soft layer is provided at the outer end of the feed roller, idler roller and lifting plate.

5. The continuous poultry egg cooking equipment according to claim 1, characterized in that: The exhaust pipe is located at the inner end of the lifting plate.

6. The continuous poultry egg cooking equipment according to claim 1, characterized in that: The top of the top cover has receiving holes at both ends, and support rods are provided above the top cover at both ends of the receiving holes. The bottom of the lifting plate is inserted into the receiving holes to maintain lifting. Folded edges are provided at both ends of the top of the lifting plate, and limiting holes for the support rods to pass through are provided on the folded edges.

7. The continuous poultry egg cooking equipment according to claim 6, characterized in that: The support rod has external threads, and the lifting plate is fixed by screwing a nut onto the support rod and contacting the bottom of the folded edge.

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