A hot-air baking oven for uniform baking of eels

Abstract

This invention provides a hot air baking oven for uniformly baking eels inside and out, comprising multiple male plugs and female chambers, which form a baking annular cavity through mating. The male plug consists of an inlet perforated pipe and an expanding perforated pipe; the eel, after cleaning and marinating, is covered by the expanding perforated pipe. The female chamber consists of an outer outer pipe and a perforated inner pipe, forming an air inlet channel, through which pressurized hot air is introduced into the inlet perforated pipe and the air inlet channel via a hot air inlet pipe. A first motor and a second motor drive the rotation of the male plug and female chamber respectively, achieving synchronous baking inside and out, ensuring uniform heating of the eel. The equipment is also equipped with an grease collection tray and an exhaust gas system to ensure effective collection and treatment of grease and exhaust gas during the baking process. Through precise temperature and time control, synchronous baking inside and out, and exhaust gas and grease treatment, baking efficiency and product quality are improved, making it suitable for large-scale eel processing production.

Description

Technical Field

[0001] This invention belongs to the field of baking equipment, specifically relating to a hot air baking oven for uniformly baking eels inside and out. Background Technology

[0002] Currently, eel baking plays an important role in the food processing industry, especially in preserving eel's flavor, enhancing its texture, and optimizing baking efficiency. Traditional eel baking ovens typically use single hot air or infrared radiation heating, but these traditional methods have some significant shortcomings, particularly in ensuring uniform heating inside and out, precise control of baking time, and the treatment of exhaust gases and grease during the baking process.

[0003] 1. Problems with traditional eel grill ovens: Uneven heating with hot air: Most existing equipment relies primarily on external hot air to heat the eel, neglecting to heat the inside. Because the outer layer of the eel heats up and dries quickly, the inner cavity fails to heat sufficiently, resulting in uneven baking. Baked eel may end up with a dry, hard exterior and insufficient moisture inside, affecting the texture and flavor of the food.

[0004] Controlling baking time is difficult: Traditional baking ovens usually have difficulty in precisely controlling the temperature and time during the baking process, which makes the baking effect of eels greatly affected by external factors (such as ambient temperature, eel size, etc.), resulting in large fluctuations in baking time and affecting production efficiency and product quality consistency.

[0005] Grease and exhaust gas treatment issues: During the baking process, a large amount of grease is produced on the surface of the eels, and a large amount of exhaust gas is generated during hot air baking. Existing equipment generally only treats the exhaust gas through a simple ventilation system, lacking effective grease collection and exhaust gas filtration measures. This not only affects the hygiene of the equipment but may also pollute the environment and increase the health risks to operators.

[0006] The equipment has a low level of automation and intelligence: Traditional eel grilling ovens mostly rely on manual operation and lack automated adjustment and control systems. The operation of the equipment requires significant manual intervention, and the adjustment process is cumbersome, which is not conducive to large-scale, standardized production.

[0007] 2. Existing technological solutions: To address these shortcomings, some technologies have been attempted. For example, multi-stage hot air heating systems, grease recovery devices, and exhaust gas treatment systems have been used to improve the efficiency and environmental friendliness of the baking process. However, most of these technologies focus on optimizing the hot air heating system or simply adding exhaust gas and grease collection functions, lacking overall system optimization and failing to fundamentally solve the problems of uneven heat distribution and inaccurate time control during baking.

[0008] In addition, some equipment has begun to try using rotating devices to automatically rotate the eel during the baking process, thereby ensuring that its surface is heated evenly. However, this method also fails to fully consider the simultaneous baking of the eel inside and out and the coordination of hot air flow, so the problem of uneven baking still exists. Summary of the Invention

[0009] Therefore, the purpose of this invention is to provide a hot air baking oven for uniformly baking eels both inside and out. This independent chamber eel baking device, through its innovative design of simultaneous internal and external baking, not only significantly improves the uniformity of baking results and the taste of the eels, but also optimizes energy utilization efficiency, shortens baking time, and reduces costs. Simultaneously, the accompanying grease collection and exhaust gas emission system ensures the cleanliness and environmental friendliness of the equipment. This device improves production efficiency and automation while ensuring eel quality, possessing significant market application value and meeting the needs of large-scale eel baking production lines.

[0010] To address the aforementioned technical problems, according to one aspect of the present invention, the present invention provides the following technical solution: A hot air baking oven for uniformly baking eels inside and out includes multiple male plugs and female compartments; the male plugs and female compartments are correspondingly arranged; the male plug includes an air inlet multi-hole pipe and an expanding multi-hole pipe rotatably sleeved outside the air inlet multi-hole pipe; the cleaned and marinated eels are covered over the expanding multi-hole pipe; the lower end of the expanding multi-hole pipe is fixed to a support plate; the air inlet multi-hole pipe passes through the center of the support plate and is rotatably connected to the support plate; the lower part of the air inlet multi-hole pipe is connected to a first hot air inlet pipe, which introduces pressurized hot air into the air inlet multi-hole pipe; the air inlet multi-hole pipe is driven to rotate by a first motor; the female compartment includes an outer sleeve with an open lower end and a multi-hole inner sleeve fixed at intervals inside the outer sleeve; the outer sleeve and the multi-hole inner sleeve form an air inlet channel; the upper part of the outer sleeve is connected to a second hot air inlet pipe, and the lower side is connected to an exhaust pipe; the outer sleeve is driven to rotate by a second motor; after the male plug and female compartment are inserted, they form an eel baking annular cavity.

[0011] The plurality of male plug arrays are located on a lower base; the plurality of female compartments are located on an upper base corresponding to the male plug arrays; the upper base is driven to move by a hydraulic drive rod in the direction of the male plug axis; the male plugs and female compartments are arranged vertically or at an angle.

[0012] The lower base is provided with a grease collection tray above the male plug to collect the grease that flows out during the baking process; the bottom of the grease collection tray is connected to a grease discharge pipe.

[0013] The lower part of the porous air inlet pipe is rotatably sealed with a first air inlet ring; the first air inlet ring is provided with a first air inlet cavity along its circumference. The first hot air inlet pipe is connected to the first air inlet cavity; a second air inlet ring is rotatably sleeved on the upper part of the outer sleeve; a second air inlet cavity is formed inside the second air inlet ring along its circumference; and the second hot air inlet pipe is connected to the second air inlet cavity.

[0014] The upper end of the expanded porous tube gradually narrows to form a first pointed part; the first pointed part is solid to facilitate the insertion of the eel and to block the hot air entering through the air inlet porous tube.

[0015] The upper end of the porous inner sleeve gradually narrows into a second pointed part, which is also a solid part, to guide and disperse the hot air entering the air inlet channel in all directions.

[0016] The lower end of the outer tube is provided with a stepped structure that can cooperate with the support plate; after the mother compartment moves down, the lower end of the outer tube is rotatably fitted with the support plate.

[0017] A bearing is connected between the air inlet porous pipe and the expanding porous pipe.

[0018] The baking method of the eel baking device is as follows: S1. Place the eel that has been gutted and cleaned, or the eel that has been gutted and cleaned but not gutted, onto the perforated tube with the tail of the eel touching the first tip. S2. After all male plugs are covered with eel-shaped sleeves, the hydraulic drive rod drives the upper base to move down to the preset position with all the corresponding female compartments. At this time, the outer sleeve and the support plate rotate and fit together. S3. Pressurized hot air is introduced into the perforated inlet pipe and the inlet channel through the first hot air inlet pipe and the second hot air inlet pipe respectively; S4. While S3 is in progress, the first motor and the second motor drive the air intake multi-hole pipe and the mother compartment to rotate in opposite directions, respectively. S5. The exhaust gas generated during the baking process is extracted and filtered through the exhaust pipe; some of the liquid grease that is not carried away by the hot exhaust gas drips onto the grease collection tray and is discharged through the grease discharge pipe.

[0019] The independent eel baking device of this invention offers numerous advantages through innovative design and optimized processes, particularly in terms of baking uniformity, efficiency, quality, energy saving, and environmental friendliness. Combined with the effect of simultaneous internal and external baking, it specifically provides the following beneficial effects: 1. Simultaneous baking inside and out improves baking uniformity: Dual hot air heating: Hot air is introduced into the eel's internal cavity through the male connector's multi-hole air inlet, while the female compartment's air inlet channel heats the eel's surface. This simultaneous internal and external baking design ensures that the eel's interior and exterior are heated evenly, avoiding problems such as surface cracking and uncooked interior that may occur during traditional baking. The surface is heated by external hot air to form a protective layer, locking in moisture and reducing oil leakage.

[0020] Improved baking uniformity: By heating both the inside and outside of the eel simultaneously, the eel's inner and outer surfaces are heated at the same time, avoiding the uneven heating that occurs in traditional methods and greatly improving the uniformity of the baking effect.

[0021] 2. Improve baking efficiency and time control: Shorter baking time: Due to the simultaneous internal and external baking design, the eel's interior and exterior are heated at the same time, greatly improving heat utilization efficiency and reducing the baking time required. This allows the equipment to complete baking in a short time, improving production efficiency.

[0022] Energy efficient: Through the coordinated operation of the dual hot air systems, the efficiency of hot air flow is optimized, reducing energy waste and enabling the baking process to be completed more efficiently, thus reducing operating costs.

[0023] 3. Preserve the texture and flavor of the eel: Locking in moisture: Simultaneous baking inside and out effectively retains the eel's internal moisture, preventing excessive dehydration or cracking of the flesh. This ensures the eel maintains a golden, crisp exterior while the inside remains tender and juicy, guaranteeing the best eating experience.

[0024] Reduced flavor loss: The internal and external hot air systems work together to reduce flavor loss caused by over-baking, allowing the natural aroma and taste of the eel to be better preserved, thus enhancing the overall sensory experience of the product.

[0025] 4. High-efficiency grease collection and exhaust gas emission system: Grease Collection and Discharge: Grease generated during baking is effectively collected in a grease collection tray and discharged through a grease discharge pipe. This design effectively prevents grease spillage from contaminating the equipment and baking environment, ensuring the cleanliness of the baking process and reducing cleaning difficulties.

[0026] Exhaust gas emission and filtration: Exhaust gas is extracted and filtered through the exhaust pipe, ensuring the timely emission of harmful substances during the baking process, avoiding environmental pollution, and meeting the environmental protection requirements of modern food processing equipment.

[0027] 5. Intelligent adjustment and automatic control: Hydraulic drive system: A hydraulic drive rod is used to move the upper base, precisely controlling the placement of the eels and the engagement of the male plug and female compartment. Automated adjustment enables efficient operation of the equipment, reduces manual intervention, and enhances its intelligence and automation.

[0028] Adjustable structural design: The adjustable structure, including the support plate and hydraulic drive rod, allows the equipment to adapt to eels of different sizes, ensuring wide applicability and enabling precise adjustment of baking conditions to optimize baking results.

[0029] 6. Energy saving and cost control: High-efficiency hot air circulation: The dual hot air channel design (including the first hot air inlet pipe 15 and the second hot air inlet pipe 24) makes hot air circulation more efficient and reduces heat loss. This effectively saves energy and improves baking efficiency.

[0030] Multifunctional integration: This invention integrates multiple functions such as baking, grease collection, and exhaust gas emission into one device, reducing the multiple steps and complex structures required in traditional equipment, simplifying the production process, and lowering the manufacturing and maintenance costs of the equipment.

[0031] The independent eel baking apparatus of this invention, through its innovative design of simultaneous internal and external baking, not only significantly improves the uniformity of baking and the taste of the eel, but also optimizes energy utilization efficiency, shortens baking time, and reduces costs. Simultaneously, the accompanying oil collection and exhaust gas emission system ensures the cleanliness and environmental friendliness of the equipment. This apparatus, while guaranteeing eel quality, improves production efficiency and automation, possessing significant market application value and capable of meeting the needs of large-scale eel baking production lines. Attached Figure Description

[0032] To more clearly illustrate the technical solutions of the embodiments of the present invention, the present invention will be described in detail below with reference to the accompanying drawings and detailed embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Figure 1 This is a schematic diagram of the male plug of the present invention; Figure 2 This is a schematic diagram of the structure of the mother compartment of the present invention; Figure 3This is a schematic diagram of the process of baking eels after the male plug and female compartment of the present invention are connected; Figure 4 This is a schematic diagram of baking eels in the array state of the present invention; Figure 5 This is a schematic diagram of the mother chamber opening after baking is completed in the array state according to the present invention.

[0033] In the diagram, 1. Male plug; 11. Perforated air inlet pipe; 111. First air inlet ring; 112. First air inlet cavity; 113. Bearing; 12. Spread perforated pipe; 121. First tip; 13. Support plate; 14. First motor; 15. First hot air inlet pipe; 2. Mother compartment; 21. Outer sleeve; 211. Second air inlet ring; 212. Second air inlet cavity; 22. Perforated inner sleeve; 221. Second tip; 23. Air inlet channel; 24. Second hot air inlet pipe; 25. Exhaust pipe; 26. Second motor; 3. Eel baking ring cavity; 4. Lower base; 5. Upper base; 6. Hydraulic drive rod; 7. Grease collection tray; 71. Grease discharge pipe; 8. Eel. Detailed Implementation

[0034] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0035] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0036] Secondly, the present invention will be described in detail with reference to the schematic diagrams. When describing the embodiments of the present invention, for ease of explanation, the cross-sectional views illustrating the device structure will be partially enlarged, not according to the usual scale. Furthermore, the schematic diagrams are merely examples and should not limit the scope of protection of the present invention. In addition, actual fabrication should include the three-dimensional spatial dimensions of length, width, and depth.

[0037] To make the objectives, technical solutions, and advantages of the present invention clearer, the embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.

[0038] See Figures 1 to 5 , A hot air baking oven for uniformly baking eels inside and out includes multiple male plugs 1 and female compartments 2; the male plugs 1 and female compartments 2 are correspondingly arranged; the male plug 1 includes an air inlet perforated pipe 11 and an expanding perforated pipe 12 that is rotatably sleeved outside the air inlet perforated pipe 11; cleaned and marinated eels 8 are covered outside the expanding perforated pipe 12; the lower end of the expanding perforated pipe 12 is fixed to a support plate 13; the air inlet perforated pipe 11 passes through the center of the support plate 13 and is rotatably connected to the support plate 13; the lower part of the air inlet perforated pipe 11 is connected to a first hot air inlet. Pipe 15 introduces pressurized hot air into the perforated air inlet pipe 11; the perforated air inlet pipe 11 is driven to rotate by a first motor 14; the mother chamber 2 includes an outer sleeve 21 with an open lower end and a perforated inner sleeve 22 with a fixed spacing inside the outer sleeve 21; the outer sleeve 21 and the perforated inner sleeve 22 form an air inlet channel 23; the upper part of the outer sleeve 21 is connected to a second hot air inlet pipe 24, and the lower side is connected to an exhaust pipe 25; the outer sleeve 21 is driven to rotate by a second motor 26; after the male plug 1 and the mother chamber 2 are inserted, they form an eel baking annular cavity 3.

[0039] Furthermore, multiple male plugs 1 are arrayed on a lower base 4; multiple female compartments 2 are arrayed on an upper base 5 corresponding to the male plugs 1; the upper base 5 is driven to move by a hydraulic drive rod 6, with the moving direction being the axial direction of the male plugs 1; the male plugs 1 and female compartments 2 are arranged vertically or at an angle. In this embodiment, the array arrangement: the male plugs 1 and female compartments 2 are arranged in a 4×4 or 5×5 array to adapt to different scales of production needs. The lower base 4 and the upper base 5 are made of high-strength steel to ensure structural stability.

[0040] Furthermore, an oil collection tray 7 is provided above the lower base 4 and below the male plug 1 to collect the oil flowing out during the baking process; the bottom of the oil collection tray 7 is connected to an oil discharge pipe 71.

[0041] Furthermore, a first air inlet ring 111 is rotatably sleeved on the lower outer sealing of the perforated air inlet pipe 11; a first air inlet cavity 112 is formed inside the first air inlet ring 111 along its circumference. Furthermore, the first hot air inlet pipe 15 is connected to the first air inlet cavity 112; a second air inlet ring 211 is rotatably sleeved on the upper part of the outer sleeve 21; a second air inlet cavity 212 is opened inside the second air inlet ring 211 along its circumference; and the second hot air inlet pipe 24 is connected to the second air inlet cavity 212.

[0042] Furthermore, the upper end of the perforated tube 12 is gradually narrowed to form a first tip 121; the first tip 121 is solid to facilitate the insertion of the eel and block the hot air entering through the perforated air inlet tube 11.

[0043] Furthermore, the upper end of the porous inner sleeve 22 corresponding to the opening of the porous tube 12 gradually narrows into a second tip 221; the second tip 221 is also a solid, so as to guide and disperse the hot air entering the air inlet channel 21 to the surrounding area.

[0044] Furthermore, the lower end of the outer sleeve 21 is provided with a stepped structure that can cooperate with the support plate 13; after the mother compartment 2 moves down, the lower end of the outer sleeve 21 is rotatably fitted with the support plate 13.

[0045] Furthermore, a bearing 113 is connected between the air inlet perforated pipe 11 and the expanding perforated pipe 12.

[0046] In this embodiment, 1. Size range of male plug 1 and female compartment 2: Male plug 1: The diameter of the perforated air inlet pipe 11 is 20-30 mm, the wall thickness is 1-2 mm, the hole diameter is 3-5 mm, and the hole spacing is 5-8 mm.

[0047] The diameter of the perforated tube is 40-60 mm, the wall thickness is 1.5-2.5 mm, the hole diameter is 4-6 mm, and the hole spacing is 6-10 mm.

[0048] The length of the perforated tube 12 is 500-800 mm to accommodate eels of different sizes.

[0049] Mothership 2: Outer tube 21: diameter: 80-100 mm, wall thickness: 2-3 mm.

[0050] The diameter of the perforated inner sleeve 22 is 60-80 mm, the wall thickness is 1.5-2.5 mm, the hole diameter is 4-6 mm, and the hole spacing is 6-10 mm.

[0051] The width of the air inlet channel 23 is 10-15 mm to ensure uniform distribution of hot air.

[0052] Material selection: The inlet perforated pipe 11 and the expanding perforated pipe 12 are made of food-grade stainless steel (such as 304 stainless steel), which is resistant to high temperature and corrosion and easy to clean.

[0053] Outer sleeve 21 and porous inner sleeve 22: made of high-temperature resistant aluminum alloy or stainless steel to ensure structural strength and thermal conductivity.

[0054] Support plate 13 and grease collection tray 7: Made of stainless steel with a non-stick coating for easy grease collection and cleaning.

[0055] Motor and drive unit: First motor 14 and second motor 26: Low-speed, high-torque motors with a speed range of 10-30 rpm are selected to ensure that the eel is heated evenly.

[0056] Hydraulic drive rod 6: stroke range 500-800 mm, thrust 500-1000 kg, ensuring precise docking between mother compartment 2 and male plug 1.

[0057] 2. Hot air system Hot air parameters: Hot air temperature: 150-200℃, which can be adjusted according to the size of the eel and baking requirements.

[0058] Hot air pressure: 0.1-0.3 MPa, to ensure that the hot air penetrates the eel evenly.

[0059] Hot air flow rate: The hot air flow rate for each male plug 1 and female compartment 2 is 10-20 m³ / h.

[0060] Hot air distribution: The design of the orifice diameter and spacing of the inlet perforated pipe 11 and the expanding perforated pipe 12 ensures uniform distribution of hot air. Specifically, the inlet perforated pipe 11 has an orifice diameter of 3-5 mm and an orifice spacing of 5-8 mm; the orifices are arranged in a staggered (quincunx) pattern to improve the uniformity of hot air distribution. The expanding perforated pipe 12 has an orifice diameter of 4-6 mm and an orifice spacing of 6-10 mm; the orifices are arranged in a staggered pattern with the inlet perforated pipe 11 to ensure uniform distribution of hot air.

[0061] The design of the perforated inner sleeve 22, including the diameter and spacing of the holes, ensures that hot air flows evenly within the eel baking annular cavity 3. Specifically, the perforation diameter is 4-6 mm; the hole spacing is 6-10 mm; and the holes are arranged in a staggered pattern, corresponding to the holes of the perforated tube 12, to ensure even flow of hot air.

[0062] 3. Grease Collection System Oil collection tray 7: Dimensions: Diameter 50-100 mm larger than outer tube 21, depth 20-30 mm.

[0063] Material: Stainless steel, with an anti-stick coating on the surface.

[0064] Grease discharge pipe 71 has a diameter of 10-15 mm, which facilitates the rapid discharge of grease.

[0065] Exhaust pipe 25: Diameter: 50-80 mm, connected to the exhaust gas treatment device to ensure that the exhaust gas generated during the baking process is effectively filtered.

[0066] Furthermore, the baking method of the eel baking device is as follows: S1. Eel pretreatment and loading Eel pretreatment: Eel selection: Eel length: 400-700 mm, weight: 300-800 g, ensure uniform size for easy baking.

[0067] Clean the internal organs: Method 1 (Opening the abdomen): Open along the midline of the abdomen, clean out the internal organs and wash thoroughly.

[0068] Method 2 (without cutting open the abdomen): Remove the internal organs from the head, keeping the eel's cylindrical shape intact.

[0069] Marinating process: Marinating time: 30-60 minutes.

[0070] Marinade recipe (for 1 kg of eel): Salt: 10-15 g; Sugar: 10-20 g; Soy sauce: 30-50 mL; Cooking wine: 20-30 mL; Other seasonings (such as ginger slices, minced garlic, etc.): as needed; Marinating method: Coat the eel evenly with the marinade and marinate in the refrigerator.

[0071] Filled with eels: Place the marinated eel over the perforated tube 12, with the eel's tail touching the first tip 121. Ensure the eel fits tightly against the perforated tube 12 to prevent it from falling off or deforming during baking.

[0072] S2. Mother compartment docks with male connector. Filling complete: After all male plugs 1 are covered with eels, check whether the eels are securely filled.

[0073] Mother compartment descent: Activate hydraulic drive rod 6 to drive upper base 5, moving all corresponding mother compartments 2 downwards. Descent speed: 5-10 mm / s, ensuring smooth docking.

[0074] Lowering endpoint: The lower end of the outer sleeve 21 rotates and fits into the support plate 13, forming a sealed eel baking annular cavity 3.

[0075] S3. Hot air intake and baking Hot air parameter settings: Hot air temperature: 150-200℃, adjust according to the size of the eel and baking requirements.

[0076] Hot air pressure: 0.1-0.3 MPa, to ensure that the hot air penetrates the eel evenly.

[0077] Hot air flow rate: The hot air flow rate for each male plug 1 and female compartment 2 is 10-20 m³ / h.

[0078] Hot air is introduced: Pressurized hot air is introduced into the perforated air inlet pipe 11 through the first hot air inlet pipe 15.

[0079] Pressurized hot air is introduced into the air inlet channel 23 through the second hot air inlet pipe 24.

[0080] Hot air flows out evenly from the holes in the perforated air inlet pipe 11 and the perforated pipe 12, covering the surface of the eel.

[0081] S4. Rotate and bake Rotation parameter settings: The first motor 14 drives the air intake multi-hole pipe 11 to rotate at a speed of 10-30 rpm.

[0082] The second motor 26 drives the mother compartment 2 to rotate in the opposite direction at a speed of 10-30 rpm.

[0083] Rotation direction: Rotate in the opposite direction to ensure the eel is heated evenly.

[0084] Baking time: Baking time: 15-25 minutes, adjust according to the size of the eel and the hot air temperature.

[0085] During the baking process, a golden-yellow skin gradually forms on the surface of the eel, while the meat inside is fully cooked.

[0086] S5. Waste gas and grease treatment Exhaust gas treatment: Exhaust gas generated during the baking process is extracted through exhaust pipe 25. The exhaust gas is treated by a filtration device (such as an activated carbon filter) before being discharged to ensure environmental protection.

[0087] Oil collection: During the baking process, some liquid oil drips from the surface of the eel. The oil drips onto the oil collection tray 7, and is discharged and collected through the oil discharge pipe 71.

[0088] This device is also equipped with: User interface: Features a touchscreen control panel that displays baking temperature, time, speed, and other parameters in real time. Offers an automated control mode with one-button start and stop functionality.

[0089] Overheat protection device: Automatically shuts down when the temperature exceeds the set value.

[0090] The hydraulic drive rod 6 is equipped with a limit switch to prevent damage to the device from excessive pressure.

[0091] The device of this invention has a simple structure and is easy to maintain: regularly clean the perforated air inlet pipe 11, and expand the perforated pipe 12 and the perforated inner sleeve 22 to prevent grease and residue from clogging. Check the operating status of the motor and hydraulic drive rod 6, and lubricate and replace worn parts in a timely manner.

[0092] Although the present invention has been described above with reference to embodiments, various modifications can be made and components can be replaced with equivalents without departing from the scope of the invention. In particular, as long as there is no structural conflict, the features in the disclosed embodiments can be combined with each other in any manner. The lack of an exhaustive description of these combinations in this specification is merely for the sake of brevity and resource conservation. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A hot air baking oven for evenly baking eels inside and out, characterized in that, Includes multiple male plugs (1) and multiple female compartments (2); the male plugs (1) and female compartments (2) are set accordingly; The male plug (1) includes an air inlet multi-hole pipe (11) and a spreading multi-hole pipe (12) that is rotatably sleeved outside the air inlet multi-hole pipe (11); the cleaned and marinated eel (8) is covered outside the spreading multi-hole pipe (12); the lower end of the spreading multi-hole pipe (12) is fixed on a support plate (13); the air inlet multi-hole pipe (11) passes through the center of the support plate (13) and is rotatably connected to the support plate (13); a bearing (113) is connected between the air inlet multi-hole pipe (11) and the spreading multi-hole pipe (12); the upper end of the spreading multi-hole pipe (12) gradually narrows into a first pointed part (121); the first... A pointed end (121) is solid to facilitate the insertion of an eel and block hot air entering through the perforated inlet pipe (11); the holes of the perforated inlet pipe (11) and the holes of the perforated pipe (12) are arranged alternately; a first air inlet ring (111) is rotatably fitted around the lower part of the perforated inlet pipe (11); a first air inlet cavity (112) is formed inside the first air inlet ring (111) along its circumference; a first hot air inlet pipe (15) is connected to the first air inlet cavity (112) to introduce pressurized hot air into the perforated inlet pipe (11); the perforated inlet pipe (11) is driven to rotate by a first motor (14); The mother chamber (2) includes an outer sleeve (21) with an open lower end and a porous inner sleeve (22) with a fixed spacing inside the outer sleeve (21); the outer sleeve (21) and the porous inner sleeve (22) form an air intake channel (23); the upper end of the porous inner sleeve (22) correspondingly expands the porous tube (12) and gradually narrows into a second tip (221); the second tip (221) is also solid to guide and disperse the hot air entering the air intake channel (23) to the surrounding area; a second air intake is rotatably fitted on the upper part of the outer sleeve (21). Ring (211); a second air inlet chamber (212) is provided inside the second air inlet ring (211) along its circumference; a second hot air inlet pipe (24) is connected to the second air inlet chamber (212) and pressurized hot air is introduced into the air inlet channel (23); an exhaust pipe (25) is connected to the lower side of the outer sleeve (21); the outer sleeve (21) is driven to rotate by a second motor (26); the rotation direction of the outer sleeve (21) driven by the second motor (26) is opposite to the rotation direction of the air inlet multi-hole pipe (11) driven by the first motor (14); The lower end of the outer tube (21) is provided with a stepped structure that can cooperate with the support plate (13); after the male plug (1) and the female compartment (2) are inserted, the lower end of the outer tube (21) and the support plate (13) are rotated and fitted together, and the two enclose the eel baking ring cavity (3).

2. A hot air baking oven for uniformly baking eels inside and out according to claim 1, characterized in that: Multiple male plugs (1) are arrayed on a lower base (4); multiple female compartments (2) are arrayed on an upper base (5) corresponding to male plugs (1); the upper base (5) is driven to move by a hydraulic drive rod (6) in the direction of the axis of the male plugs (1); the male plugs (1) and female compartments (2) are respectively set vertically or tilted.

3. A hot air baking oven for uniformly baking eels inside and out according to claim 2, characterized in that: A grease collection tray (7) is provided above the lower base (4) and below the male plug (1) to collect the grease flowing out during the baking process; the bottom of the grease collection tray (7) is connected to a grease discharge pipe (71).

4. A baking method using the hot air baking oven for uniformly baking eels inside and out as described in claim 3, characterized in that, Includes the following steps: S1. Cover the open porous tube (12) with the eel (8) that has been gutted and cleaned, or the eel (8) that has been gutted and cleaned but not gutted, with the head removed, and then marinated. The tail of the eel (8) reaches the first tip (121). S2. After all the male plugs are covered with eel (8), the hydraulic drive rod (6) drives the upper base (5) to move down to the preset position with all the corresponding female compartments (2). At this time, the outer tube (21) and the support plate (13) rotate and fit together. S3. Pressurized hot air is introduced into the air inlet multi-hole pipe (11) and the air inlet channel (23) through the first hot air inlet pipe (15) and the second hot air inlet pipe (24), respectively; S4. While S3 is in progress, the first motor (14) and the second motor (26) drive the air intake multi-hole pipe (11) and the mother cabin (2) to rotate in opposite directions, respectively; S5. The exhaust gas generated during the baking process is extracted and filtered through the exhaust pipe (25); some of the liquid grease that is not carried away by the hot exhaust gas drips onto the grease collection tray (7) for collection and is discharged through the grease discharge pipe (71).

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