Heat transfer device for drum-type baking machine

Abstract

This invention provides a heat flow guiding device for a drum roaster. The heating device, when heating, directs hot air through multiple hot air inlets to a hot air outlet. Multiple guide fins guide the hot air into the roasting space, forming several streams of heat flow. Physical heat conduction occurs between the inner and outer drums through the metal heat-conducting material of the multiple guide fins. Therefore, when the temperature of the hot air is greater than the physical heat conduction, the hot air temperature compensates for the physical heat conduction; conversely, when the temperature of the hot air is less than the physical heat conduction, the physical heat conduction compensates for the hot air temperature. This mutual compensation between the physical heat conduction and the hot air temperature achieves constant temperature, energy saving, uniform temperature, and heat preservation, allowing the roasted material (such as coffee beans or grains) to achieve better, more stable roasting quality.

Description

Technical Field

[0001] This invention relates to a heat flow guiding device for a drum roaster, specifically a device in which hot air is drawn through a plurality of hot air inlets to a hot air outlet during heating. A plurality of guide fins guide the hot air into the roasting space, forming multiple streams of heat flow. Physical heat conduction occurs between the inner and outer drums through the metal heat-conducting material of the guide fins. When the temperature of the hot air is greater than the physical heat conduction, the hot air temperature compensates for the physical heat conduction; conversely, when the temperature of the hot air is less than the physical heat conduction, the physical heat conduction compensates for the hot air temperature. This mutual compensation between the physical heat conduction and the hot air temperature achieves constant temperature, energy saving, uniform temperature, and heat preservation, resulting in better thermal stability and roasting quality for the coffee beans. Background Technology

[0002] Before coffee beans are ground into brewable powder, they are usually roasted. During roasting, the beans expand, darken in color, and release their unique aroma. Sufficient heat is needed to accelerate the reactions and other chemical reactions that enhance the flavor. Although many coffee machines are available on the market, most commonly used coffee machines only allow users to adjust the temperature, time, and airflow. Users must frequently adjust the heat output and exhaust motor output at different temperature control points to match the pre-planned bean temperature profile. Furthermore, in the process of roasting green coffee beans, from turning on the coffee machine to heating it up, putting in the green beans, watching the coffee machine temperature rise, until the temperature rises again after the cooling point, waiting to hear the first crack or wait for the second crack, to deciding the temperature for putting the beans in, all these roasting actions require accumulated experience. In particular, the control of the rate of temperature change during the roasting process, combined with the above experience, hot air temperature and flow rate, pot temperature, pot speed, and time are the main elements of roasting. Hot air flow rate, pot speed, temperature, and time are things that roasters need to train and gain experience over a period of time to achieve better roasting quality through their technical skills. (1) Uneven hot air, (2) Unstable and uneven pot temperature, (3) Too large a difference between hot air temperature and pot temperature are beyond the control of the roaster. Uneven roasting will result in unpleasant taste and aroma in coffee beans. If the drum temperature is too high, the coffee bean skin will be over-burnt and produce a charred taste. If the temperature is insufficient, it is easy to produce a raw bean taste. However, the hot air temperature and drum temperature can be improved through hardware modifications to the roasting machine, leaving much room for improvement in the temperature stability and energy efficiency inside the roasting drum.

[0003] Please then refer to Figure 1AAs shown, it is a semi-hot air structure of the existing roaster, which includes a furnace body C1, a heat outlet C2 at one end of the furnace body C1, and a rotating drum C3 inside. The rotating drum C3 is rotated by a shaft C4. The rotating drum C3 contains coffee beans C5, and a heat source C9 is directly connected to the bottom of the rotating drum C3. However, the advantage of the existing structure is that the heating speed is faster, but because the heat source C9 is directly connected to the rotating drum C3, the following defects will occur: (1) The hot air temperature of the existing structure is uneven, and it is impossible to roast the coffee beans to produce the proper aroma and taste; (2) The temperature of the rotating drum in the existing structure is too high, which will cause the coffee bean skin to be over-burnt and produce a burnt taste.

[0004] Please see Figure 1B As shown, it is a conventional hot air roaster structure, comprising a furnace body C1, with a heat outlet C2 at one end of the furnace body C1, and a rotating drum C3 inside, which rotates by a shaft C4. The rotating drum C3 contains coffee beans C5. An inner partition C61 and an outer partition C62 are located at the bottom of the rotating drum C3, forming a channel C7 between the furnace body C1 and the inner and outer partitions C61 and C62. A heat inlet C8 is located at the bottom of the channel C7, and a heat source C9 is located on one side of the heat inlet C8. Although... The existing structure in diagram 1-2 has a more stable hot air temperature compared to the structure in diagram 1-1. However, the existing structure in diagram 1-2 is prone to insufficient heat and slow heating speed due to the layered partitions of the inner partition C61 and the outer partition C62. Furthermore, the inner partition C61 and the outer partition C62 are fixed structural configurations, and the heat source is only guided to the rotating drum C3 through the channel C7. There is no indirect heat conduction from the pot body temperature to the heat source C9, which causes the heat to be concentrated and consumed in the inner partition C61 and the outer partition C62, which is quite wasteful of energy. Summary of the Invention

[0005] Therefore, the main objective of this invention is to provide a heat energy guiding device for a drum-type baking machine. The problem it aims to solve is to overcome the limitations of existing structures where the inner and outer partitions are fixed and cannot rotate, making it impossible for the hot air to flow in the drum for a longer period of time, thus failing to achieve the effects of constant temperature, energy saving, uniform temperature and heat preservation.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0007] A heat transfer device for a drum-type baking machine, characterized in that it comprises:

[0008] A baking drum includes an inner drum, a uniform temperature conducting unit, an outer drum, and a drive shaft; wherein:

[0009] The inner roller forms a baking space inside. The rear end face of the inner roller is provided with a mesh sheet with a plurality of mesh holes and a central axial hole.

[0010] The uniform temperature heat conduction unit is composed of a plurality of guide fins arranged radially in a ring. The plurality of guide fins are evenly distributed and vertically connected to the outer peripheral surface of the inner roller and the inner peripheral surface of the outer roller; wherein the guide fins are made of a metal heat-conducting material.

[0011] The outer roller forms an open accommodating space at one end and a closed end at the other end. A shaft hole is located at the center of the closed end. The circumferential wall of the open accommodating space covers and connects to the outer edge of the uniform temperature heat conduction unit. The length of the front end of the outer roller is shorter than the length of the front edge of the inner roller, so that the front edge of the inner roller forms a protruding section. The closed end of the outer roller forms a return space relative to the inner roller and the uniform temperature heat conduction unit. This allows the plurality of guide fins of the uniform temperature heat conduction unit to form a plurality of annularly distributed hot air inlets between the inner and outer rollers and corresponding to one end of the protruding section. Furthermore, the plurality of guide fins form a plurality of annularly distributed hot air outlets opposite to the hot air inlets on the inner and outer rollers.

[0012] The drive shaft passes through and is fixed to the central hole of the inner roller and the central hole of the outer roller, so that the inner roller and the outer roller can rotate synchronously through the drive shaft.

[0013] The heat flow guiding device of the drum-type baking machine, wherein: the top edge and bottom edge of the plurality of guiding fins of the uniform temperature heat conduction unit are respectively bent to form a connecting end edge, which is used to connect to the inner circumferential surface of the outer drum and the outer circumferential surface of the inner drum.

[0014] The heat flow guiding device of the drum-type baking machine includes: the baking drum shaft is pivotally mounted on a shell, a heating device is provided inside the shell relative to the bottom of the baking drum, and the shell is provided with a feed inlet and a discharge outlet at a predetermined position at the front end of the baking drum.

[0015] The heat flow guiding device of the drum-type baking machine includes: the baking drum further includes a stirring unit, the stirring unit has a driving end at one end relative to the driving shaft and a shaft rotation end at the other end, the driving end shaft assembly is located in the shaft hole of the outer drum, the driving shaft is provided with a plurality of radial fixing members around its periphery, the end of each radial fixing member is fixed to the inner edge wall of the inner drum, and a plurality of stirring blades are provided between each radial fixing member.

[0016] The heat flow guiding device of the drum-type baking machine, wherein: the plurality of guiding fins of the uniform temperature heat conduction unit are arranged in a vertical, inclined or spiral ring structure.

[0017] The heat flow guiding device of the drum-type baking machine, wherein: the inner circumferential wall of the inner drum is provided with a plurality of paddles.

[0018] This invention utilizes a heating device where hot air flows through multiple hot air inlets to a hot air outlet. Multiple guide fins guide the hot air into the roasting space, and physical heat conduction occurs between the inner and outer rollers through the metal heat-conducting material of the multiple guide fins. Therefore, when the airflow temperature is greater than the physical heat conduction, the airflow temperature compensates for the physical heat conduction; conversely, when the airflow temperature is less than the physical heat conduction, the physical heat conduction compensates for the airflow temperature. This mutual compensation between the physical heat conduction and the airflow temperature achieves constant temperature, energy saving, uniform temperature, and heat preservation, resulting in better thermal stability and higher roasting quality for the coffee beans. Attached Figure Description

[0019] Figure 1A This is a structural cross-sectional view of an existing hot air drum baking machine.

[0020] Figure 1B This is a structural cross-sectional view of an existing semi-direct-fire drum baking machine.

[0021] Figure 2 This is a perspective view of the heat energy guiding device of the drum-type baking machine of the present invention.

[0022] Figure 3 This is a three-dimensional structural view of the baking roller of the present invention.

[0023] Figure 4 This is an exploded perspective view of the baking roller of the present invention.

[0024] Figure 5 This is a partial cross-sectional perspective view of the baking roller of the present invention.

[0025] Figure 6 This is a front view of the baking roller of the present invention.

[0026] Figure 7 This is a cross-sectional view of the heat flow guiding device of the drum-type baking machine of the present invention.

[0027] Reference numerals: C1 - Furnace body; C2 - Heating end; C3 - Rotary drum; C4 - Shaft; C5 - Coffee bean; C61 - Inner partition; C62 - Outer partition; C7 - Channel; C8 - Heating end; C9 - Heat source; A - Roasting machine; B - Roasting drum; B1 - Hot air inlet; B2 - Hot air outlet; B3 - Protruding section; B4 - Return space; B5 - Bearing; B6 - Air inlet; N - Hot airflow; Z1 - Physical heat conduction; Z2 - Airflow heat; 1 - Shell; 2 1-Inlet; 3-Outlet; 4-Heating device; 5-Air damper; 10-Inner drum; 11-Baking space; 12-Mesh sheet; 13-Shaft hole; 14-Mesh hole; 15-Pulley; 20-Even temperature conducting unit; 21-Guide fin; 22-Connecting end edge; 30-Outer drum; 31-Closed end; 32-Shaft hole; 3-Accommodation space; 40-Stirring unit; 41-Drive shaft; 42-Shaft rotation end; 43-Drive end; 44-Radial fixing component; 45-Stirring blade. Detailed Implementation

[0028] Please see Figures 2-7 The diagram shown is a preferred embodiment of the heat diversion device for the drum-type baking machine of the present invention. It is for illustrative purposes only and is not limited to this structure in the patent application. It includes:

[0029] A baking machine A includes a shell 1, a heating device 4 is provided at the bottom inside the shell 1, a feed inlet 2 and a discharge outlet 3 are respectively provided at a predetermined position at the front end of the shell 1, and a damper 5 is provided at one end of the baking machine A. The damper 5 is connected to an exhaust device (not shown) so that the shell 1 generates a negative pressure through the damper 5, and then the heating device 4 forms a negative pressure and a flowing hot airflow N inside;

[0030] A baking drum B comprises an inner drum 10, a uniform heat conduction unit 20, an outer drum 30, and a stirring unit 40 arranged in opposite directions; wherein the baking drum B is located inside the housing 1 of the baking machine A and pivots back and forth on the housing 1, the bottom of the baking drum B corresponds to the heating device 4, and the front end of the baking drum B corresponds to the feed inlet 2 and the discharge outlet 3.

[0031] The inner roller 10 forms a roasting space 11 inside. A mesh 12 is provided on the rear end face of the inner roller 10. The mesh 12 is provided with a plurality of mesh holes 14 and a central hole 13. The mesh 12 can prevent coffee beans from falling out of the inner roller 10 during rotation.

[0032] The uniform temperature heat conduction unit 20 is composed of a plurality of guide fins 21 arranged radially in a ring. The plurality of guide fins 21 are evenly distributed and connected to the outer peripheral surface of the inner roller 10 and the inner peripheral surface of the outer roller 30. The guide fins 21 are made of a metal heat-conducting material. The top edge and bottom edge of the plurality of guide fins 21 of the uniform temperature heat conduction unit 20 are bent to form a connecting end edge 22, which is used to connect to the inner peripheral surface of the outer roller 30 and the outer peripheral surface of the inner roller 10. The connection method can be welding or the uniform temperature heat conduction unit 20 and the inner roller 10 are integrally formed. The above-described connection embodiments are for illustrative purposes only and are not limited to this structure in patent applications.

[0033] The outer roller 30 forms an open accommodating space 33 at one end and a closed end 31 at the other end. A shaft hole 32 is provided at the center of the closed end 31, allowing the inner circumferential wall of the open accommodating space 33 to cover and connect to the outer edge of the heat-conducting unit 20. This covering connection can be achieved by welding, or the heat-conducting unit 20 and the outer roller 30 can be integrally formed. The above-described connection embodiments are for illustrative purposes only and are not limited to this structure in patent applications. The length of the front end of the outer roller 30 is slightly shorter than the length of the front edge of the inner roller 10, so that… The leading edge of the inner roller 10 forms a protruding section B3, while the closed end 31 of the other end of the outer roller 30 forms a return space B4 relative to the inner roller 10 and the uniform temperature heat conduction unit 20. The plurality of guide fins 21 of the uniform temperature heat conduction unit 20 form a plurality of annularly distributed hot air inlets B1 between the inner roller 10 and the outer roller 30 and opposite to one end of the protruding section B3. The plurality of guide fins 21 form a plurality of annularly distributed hot air outlets B2 opposite to the hot air inlets B1 of the inner roller 10 and the outer roller 30.

[0034] A drive shaft 41 is fixedly connected to the shaft hole 13 of the inner roller 10 and the shaft hole 32 of the outer roller 30, so that the inner roller 10 and the outer roller 30 can rotate synchronously through the drive shaft 41. The fixed connection can be made by welding or screwing.

[0035] The stirring unit 40 has a driving end 43 at one end relative to the driving shaft 41 and a shaft rotating end 42 at the other end. The driving end 43 is shaft-assembled in the shaft hole 32 of the outer roller 30. A plurality of radial fixing members 44 are provided around the driving shaft 41. The end of each radial fixing member 44 is fixed to the inner edge wall of the inner roller 10. A plurality of stirring blades 45 are provided between each radial fixing member 44. The stirring unit 40 can be used to stir coffee beans.

[0036] Preferably, the inner roller 10 and the outer roller 30 are made of a metal thermally conductive material;

[0037] Preferably, the plurality of flow guiding fins 21 of the uniform temperature heat conduction unit 20 can be configured as vertical, inclined, spiral, or any other type of ring-shaped arrangement.

[0038] Preferably, the inner circumferential wall of the inner roller 10 is provided with a plurality of paddles 15.

[0039] Please see Figure 5 As shown, the multiple hot air inlets B1 and multiple hot air outlets B2 formed by the multiple guide fins 21 between the inner roller 10 and the outer roller 30 provide hot air N to the heating device 4. Due to the obstruction of the protruding section B3, the hot air N flows to the hot air inlet B1 and passes through the hot air outlet B2. This hot air N will cause a hot airflow Z2 to be formed between the outer roller 30 and the inner roller 10. Furthermore, please refer to... Figure 6 As shown, a physical heat conduction Z1 is generated between the inner roller 10 and the outer roller 30 through the metal heat-conducting material of the plurality of guide fins 21; accordingly, when the temperature of the airflow heat Z2 is greater than that of the physical heat conduction Z1, the airflow heat Z2 is temperature-compensated by the physical heat conduction Z1; conversely, when the temperature of the airflow heat Z2 is less than that of the physical heat conduction Z1, the physical heat conduction Z1 is temperature-compensated by the airflow heat Z2, so that the temperatures of the physical heat conduction Z1 and the airflow heat Z2 are mutually compensating.

[0040] Please see Figure 7 As shown, when the heating device 4 heats, its hot airflow N passes through the multiple hot airflow inlets B1 to the hot airflow outlet B2. Because the hot airflow N travels a longer distance in the drum, it achieves the effects of constant temperature, energy saving, uniform temperature and heat preservation, so that the coffee beans can obtain more stable heat energy during roasting.

[0041] Preferably, the housing 1 has an air inlet B6 corresponding to the heating device 4, through which the oxygen required by the heating device is provided; and a bearing B5 is provided on the rear end face of the housing 1 relative to the position of the drive shaft 41.

Claims

1. A heat energy guiding device for a drum-type baking machine, characterized in that, include: A baking drum includes an inner drum, a uniform temperature conducting unit, an outer drum, and a drive shaft; wherein: The inner roller forms a baking space inside. The rear end face of the inner roller is provided with a mesh sheet with a plurality of mesh holes and a central axial hole. The uniform temperature heat conduction unit is composed of a plurality of guide fins arranged radially in a ring. The plurality of guide fins are evenly distributed and vertically connected to the outer peripheral surface of the inner roller and the inner peripheral surface of the outer roller; wherein the guide fins are made of a metal heat-conducting material. The outer roller forms an open accommodating space at one end and a closed end at the other end. A shaft hole is located at the center of the closed end. The circumferential wall of the open accommodating space covers and connects to the outer edge of the uniform temperature heat conduction unit. The length of the front end of the outer roller is shorter than the length of the front edge of the inner roller, so that the front edge of the inner roller forms a protruding section. The closed end of the outer roller forms a return space relative to the inner roller and the uniform temperature heat conduction unit. This allows the plurality of guide fins of the uniform temperature heat conduction unit to form a plurality of annularly distributed hot air inlets between the inner and outer rollers and corresponding to one end of the protruding section. Furthermore, the plurality of guide fins form a plurality of annularly distributed hot air outlets opposite to the hot air inlets on the inner and outer rollers. The drive shaft passes through and is fixed to the central hole of the inner roller and the central hole of the outer roller, so that the inner roller and the outer roller can rotate synchronously through the drive shaft.

2. The heat energy guiding device for the drum-type baking machine as described in claim 1, characterized in that: The top and bottom edges of the plurality of flow guiding fins of the uniform temperature heat conduction unit are bent to form a connecting end edge, which is used to connect to the inner circumferential surface of the outer roller and the outer circumferential surface of the inner roller.

3. The heat energy guiding device for the drum-type baking machine as described in claim 1, characterized in that: The baking roller is pivotally mounted on a housing. A heating device is provided inside the housing relative to the bottom of the baking roller. The housing is provided with a feed inlet and a discharge outlet at a predetermined position at the front end of the baking roller.

4. The heat energy guiding device for the drum-type baking machine as described in claim 1, characterized in that: The baking drum also includes a stirring unit. The stirring unit has a driving end at one end relative to the driving shaft and a shaft rotation end at the other end, so that the driving end shaft is assembled in the shaft hole of the outer drum. A plurality of radial fixing members are provided around the driving shaft. The ends of each radial fixing member are fixed to the inner edge wall of the inner drum, and a plurality of stirring blades are provided between each radial fixing member.

5. The heat energy guiding device for the drum-type baking machine as described in claim 1, characterized in that: The multiple flow-guiding fins of this uniform temperature heat-conducting unit are arranged in a ring, either vertically, inclined, or spirally.

6. The heat energy guiding device for the drum-type baking machine as described in claim 1, characterized in that: The inner circumferential wall of the inner roller is covered with a plurality of paddles.

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