Eel oven with self-adaptive hot air circulation and heat energy distribution method

Abstract

The invention provides an eel oven with self-adaptive hot air circulation and a heat energy distribution method, the eel oven comprises a cylindrical oven body, a cambered surface cover body and a central column, and the central column is rotatable and is provided with a plurality of hanging rods used for hanging and clamping net surface clamping plates of eels; the hanging rods are connected through the elastic telescopic rods, so that the hanging rods deflect under the effect of the weight of the fish body, the fish body loses water and becomes light in the baking process, the hanging rods are automatically lifted, and the heated position is adjusted. The oven is provided with a multi-stage air duct system which comprises a center column air outlet, a cover body air outlet and an oven wall air outlet, and a three-dimensional hot air circulation structure is formed. A hot air backflow channel is further arranged in the center column, and heat energy recovery is achieved. The structure automatically adjusts the hot air acting strength according to the fish body state change, uniform, efficient and intelligent baking control is achieved, and the device has the advantages of being simple in structure, low in energy consumption and high in control precision.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to an eel oven with self-adaptive hot air circulation and a heat energy distribution method. Background Art

[0002] Eel, a high-protein, high-fat, and easily carbonized aquatic food, is widely used in food processing and ready-to-eat products in countries like China and Japan. The industrial cooking process, particularly hot air baking for cooking and degreasing, places high demands on thermal field stability, uniform heat distribution, and precise heat control.

[0003] In the existing technology, eel baking equipment mostly adopts box-type or tunnel-type structures. The fish body is passively passed through the heating zone through a grid, hooks or conveyor chain, and is heated by hot air from one or both sides. This type of equipment has the following main problems:

[0004] Uneven distribution of hot air: Most baking devices use fixed hot air nozzles or one-way convection air ducts. The flow path of hot air in the baking chamber cannot be adjusted, resulting in some areas of the fish being easily burnt and carbonized, while other areas may be undercooked or insufficiently defatted.

[0005] The baking intensity cannot be adjusted: the existing mounting structure usually has a fixed angle, and the intensity of the hot air to which the fish is subjected during the baking process cannot be dynamically adjusted according to the state changes. Especially in the later stages of baking, the fish is still heated even after it is cooked, which can easily lead to dry and cracked skin, dry and hard interior, and loss of flavor.

[0006] Low thermal energy utilization rate: In most devices, hot air is discharged after one use without heat recovery, resulting in energy waste; at the same time, the lack of a closed return air structure leads to large temperature fluctuations in the cavity and poor thermal control stability.

[0007] Poor structural versatility: Fish of different sizes or weights will experience very different heating effects on the fixed rack, making it difficult to uniformly control the degree of doneness, which limits the equipment's adaptability to products of multiple specifications.

[0008] Insufficient oil management capabilities: Eels release a large amount of oil during the baking process. If there is a lack of effective guidance and discharge structure, it is easy to cause oil accumulation in the baking chamber, blockage of the air outlet, hot air pollution, and even safety hazards.

[0009] While some existing devices attempt to improve thermal uniformity through multiple air ducts and circulating air designs, they still lack intelligent control based on the actual state of the fish. They remain within the traditional control framework of "rigid structure + stable airflow" and lack the ability to respond to the dynamic characteristics of food baking. Therefore, developing an intelligent baking device that can automatically respond to changes in the fish's state and dynamically adjust the hot air intensity, while maintaining a simple structure and eliminating the need for complex control systems, has become a key technical challenge in this field. Summary of the Invention

[0010] The present invention provides an eel roasting oven with adaptive hot air circulation and a heat energy distribution method, which automatically adjusts the intensity of hot air according to changes in the state of the fish body, realizes uniform, efficient and intelligent baking control, and has the advantages of simple structure, low energy consumption and high control accuracy.

[0011] The technical solution adopted in the present invention is as follows:

[0012] An eel grill with adaptive hot air circulation includes a cylindrical furnace body and a curved cover; a rotatable central column is vertically arranged in the center of the cylindrical furnace body; a plurality of hanging rods are arranged around the central column; the upper ends of the hanging rods are vertically hinged to the upper ends of the central columns; an elastic telescopic rod is hinged between the hanging rods and the central column, so that there is an angle between the hanging rods and the central column; a plurality of mesh clamps are hung on the hanging rods at intervals along their length direction; the mesh clamps clamp the eels to be grilled; a first air duct is arranged in the central column; a first porous air outlet surface is arranged on the outer circumference of the central column; the first air duct is connected to the first porous air outlet surface.

[0013] Among them, the upper end of the curved cover is connected to the first air inlet; the inner surface of the curved cover is spaced apart with a second porous air outlet surface; the second porous air outlet surface and the curved cover enclose a second air duct; the inner surface of the cylindrical furnace body is spaced apart with a third porous air outlet surface; the third porous air outlet surface and the cylindrical furnace body enclose a third air duct; the second air duct is connected to the third air duct.

[0014] Among them, the central column is a hollow column with a closed upper end, and an air duct is vertically arranged inside it; the air duct and the first porous air outlet surface form the first air duct; a fourth air duct is formed inside the air duct; the upper ends of the first air duct and the fourth air duct are connected; hot air enters through the first air duct, and the remaining air returns through the fourth air duct.

[0015] The bottom of the central column is sealed and rotated to pass through the cylindrical furnace body and is supported on a rotating base; a motor drives the rotating base to rotate to drive the central column to rotate.

[0016] Among them, the upper and lower sealed rotating sleeves outside the central column above the rotating base are provided with an air inlet drum and an air outlet drum; the air inlet drum is connected to the first air duct; the air outlet drum is connected to the fourth air duct.

[0017] Among them, a sealed opening and closing door is provided on the side of the cylindrical furnace body for staff to enter and exit; and a curved air guide plate is provided on the opposite side of the first air inlet.

[0018] Wherein, an oil collecting trough is provided around the circumference of the lower end of the cylindrical furnace body; the oil is discharged from the oil collecting trough through an oil drain pipe; and the oil collecting trough is covered with a porous plate.

[0019] Among them, annular grooves are provided on the hanging rod at intervals; the mesh splint is hung with the annular grooves through hooks, so that the mesh splint remains facing the central column.

[0020] Among them, the number of holes on the first porous air outlet surface gradually decreases from bottom to top to gradually reduce the air outlet volume; an expansion disk is provided on the top of the central column; and the upper end of the hanging rod is hinged on the expansion disk.

[0021] The heat energy distribution method of the eel grill comprises the following steps:

[0022] Step 1: Loading operation:

[0023] The staff opens the sealed door on the side wall of the cylindrical furnace, enters the furnace, and hangs the multiple mesh panels holding the eels to be roasted in the annular grooves on the hanging rods via hooks. The upper end of the hanging rods is connected to the upper end of the central column by a hinged manner, and an elastic telescopic rod is connected between the lower end and the central column. The hanging rods deflect at an angle under the weight of the fish.

[0024] Step 2: Sealing start:

[0025] After loading is completed, the sealed opening and closing door is closed. The motor drives the rotating base to rotate, thereby driving the central column to slowly rotate around the vertical axis, realizing the rotation and heating of the eel;

[0026] Step 3: Hot air supply and distribution:

[0027] After the heating and air circulation system is started, hot air is introduced through the first air inlet on the curved cover and the air inlet blower on the rotating base; the introduced hot air enters the following air duct systems respectively:

[0028] a. Hot air enters the first air duct in the central column from the air inlet drum and is ejected outward from the first porous air outlet surface;

[0029] b. Hot air enters the second air duct in the curved cover through the first air inlet and is evenly ejected through the second porous air outlet surface;

[0030] Part c of the hot air enters the third air duct in the cylindrical furnace wall and is blown out in a circular direction through the third porous air outlet surface;

[0031] The three groups of air outlet surfaces form a composite hot air circulation environment surrounding the fish body.

[0032] Step 4: Hot air reflux adjustment:

[0033] Some of the hot air not absorbed by the fish is fed into the fourth air duct through the air duct in the center column and discharged by the air outlet drum at the bottom, achieving heat recovery and airflow stability. The hole density of the first porous air outlet surface gradually decreases from bottom to top to achieve a gradient control of the hot air intensity in the height direction, thereby offsetting the problem of the fish being closer to the center column from bottom to top and ensuring uniform baking.

[0034] Step 5: Dynamic adjustment under hot baking:

[0035] As the moisture in the eel evaporates during the baking process, the overall weight gradually decreases, and the compressive force acting on the elastic telescopic rod decreases accordingly; under the action of the elastic restoring force, the hanging rod gradually deflects upward, driving the mesh clamp away from the center column, so that the position of the clamped fish body is away from the high-temperature hot air zone, thereby reducing the degree of heat, preventing overbaking, and realizing adaptive dynamic adjustment of the intensity of the hot air.

[0036] Step 6: Grease collection and safe discharge:

[0037] During the baking process, the oil released by the fish body drips through the mesh plywood, passes through the porous plate at the bottom, and flows into the oil collecting tank arranged around the lower end of the cylindrical furnace body, and is discharged through the oil drain pipe, ensuring that the internal environment of the oven is clean and there is no safety hazard of oil accumulation.

[0038] Compared with the existing technology, the present invention provides an eel grill with novel structure, coordinated functions and adaptive hot air circulation function. Its core innovation lies in the realization of a linkage adjustment mechanism between the hot air intensity and the state of the fish body. Without the need for electronic sensors or manual intervention, the dynamic distribution of baking heat intensity is automatically completed based on the changes in the quality of the fish body itself. This is a technical path that is difficult for technical personnel in this field to predict.

[0039] The present invention arranges an elastic telescopic rod between the hanging rod and the central column, so that the hanging rod deflects toward the central column under the initial weight of the fish body. During the baking process, as the fish body gradually dehydrates and loses weight, the restoring force of the elastic telescopic rod causes the hanging rod to gradually rebound outward, driving the hung splint away from the high-temperature heat source, thereby achieving automatic decrease in the heating intensity of the fish body as the baking progresses, effectively avoiding the problems of burning, carbonization or deterioration in taste caused by "overheating" of the fish body in traditional equipment.

[0040] This "adaptive heat reduction control" based on structural mechanical response doesn't rely on temperature sensors, negative feedback algorithms, or time logic. It achieves a closed-loop, physical-level feedback control chain: "fish loses water → weight decreases → rod lifts → moves away from heat source → heat intensity decreases" through the passive response mechanism of the mechanical structure. This control process automatically adapts to the different heat treatment requirements of individual fish without human judgment or intelligent control systems, demonstrating a highly concise and effective "structural intelligent response."

[0041] Furthermore, the present invention also constructs a three-dimensional heat energy distribution method dominated by the central column, which includes:

[0042] The axial hot air blown out from the porous air outlet surface of the central column is used to heat the main body;

[0043] The top arc-shaped hot air blown out from the arc-shaped cover is used for evenly heating the top;

[0044] The lateral annular hot air ejected from the inner wall of the cylindrical furnace is used to compensate the edge and middle areas.

[0045] These three hot air streams form an enveloping, composite heat flow network within the oven cavity. The height-adjustable hole density on the center column ensures stronger airflow from the bottom and weaker airflow from the top, compensating for the uneven heating of the fish from bottom to top. Combined with the "far heat / near heat" self-regulating mechanism enabled by the deflection of the hanging rod, this ultimately creates a triple-coupled adaptive hot air circulation control system: "time-dependent, space-dependent, and state-driven" throughout the oven cycle.

[0046] In addition, by setting up an air duct inside the central column and a fourth air duct running through the upper and lower parts, hot air recirculation is achieved, effectively forming an internal hot air closed-loop system. While improving thermal efficiency, it maintains the stability of the furnace chamber air pressure and temperature, providing a constant environmental basis for adaptive control.

[0047] The device is also equipped with a grease separation and drainage system to ensure that the air outlet surface will not be contaminated or hidden dangers will be created due to oil mist and splashing while the hot air is constantly circulating, further ensuring the long-term stable operation capability of the adaptive hot air circulation.

[0048] To sum up, the present invention takes the adaptive deflection mechanism driven by structural response as the control core, and the multi-level multi-directional hot air circulation system as the heating basis, supplemented by hot air recovery and oil drainage design, together forming a self-regulating baking environment with active structural adaptation + passive coupling of thermal fields, which can achieve high-precision thermal control management without the need for sensing devices and control algorithms. It has a series of significant advantages such as simple control mechanism, high energy efficiency, strong uniformity of cookedness, high safety and cleanliness. In particular, in the function of "automatically adjusting the intensity of hot air action according to the state of the fish body", it has broken through the limitations that cannot be overcome by existing fixed structure heating systems, and has significant creativity and practical application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Figure 1 This is a schematic diagram of the eel grilling oven of the present invention when it just starts baking;

[0050] Figure 2 This is a schematic diagram of the eel oven of the present invention at the late stage of baking;

[0051] Figure 3 Schematic top view of the central column and hanging rod of the present invention;

[0052] Figure 4 Schematic diagram of the hanging mesh splint of the present invention.

[0053] In the figure, 1. cylindrical furnace body; 11. third porous air outlet surface; 12. third air duct; 13. sealed opening and closing door; 14. oil collecting tank; 15. oil drain pipe; 16. porous plate; 2. curved cover; 21. first air inlet; 22. second porous air outlet surface; 23. second air duct; 24. curved air guide plate; 3. central column; 31. first air duct; 32. first porous air outlet surface; 33. air guide pipe; 34. fourth air duct; 35. air inlet drum; 36. air outlet drum; 4. hanging rod; 41. annular groove; 42. hook; 5. elastic telescopic rod; 6. mesh splint; 7. rotating base; 8. motor; 9. expansion disk. DETAILED DESCRIPTION

[0054] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0055] like Figures 1 to 4 As shown, the present invention provides an eel grill with adaptive hot air circulation,

[0056] The eel grill consists of the following basic components:

[0057] The cylindrical oven body 1 is a hollow cylindrical structure made of stainless steel. Its outer surface is insulated, and its inner cavity serves as a cavity-type baking area, providing insulation, rust resistance, and oil resistance. An oil sump 14 is located around the lower portion of the body, connected to the exhaust system via an oil drain pipe 15. A sealed door 13 is located on the side wall, allowing personnel to enter the oven to load or remove plywood.

[0058] Arc cover 2: Attached above the cylindrical furnace body, this dome-shaped structure also features an internal insulation layer. A first air inlet 21 is located on its upper portion for connection to the hot air input duct. Multiple second multi-porous air outlet surfaces 22 are spaced apart on the inner curved surface of arc cover 2, forming a second air duct 23 with the cover shell to achieve arc-shaped, uniform air distribution.

[0059] Center column 3: Located at the axis of the cylindrical furnace body 1, it is vertically arranged and is a hollow cylindrical structure with one end closed. The bottom of center column 3 is sealed and rotates through the bottom of the furnace body and is fixed to a rotating base 7. An expanded disk 9 is installed at the top of center column 3 to accommodate multiple hanging rods 4 in an evenly distributed hinged manner.

[0060] Air guide structure: A vertical air duct 33 is installed inside the center column 3. The outer wall of the air duct 33 and the inner wall of the center column 3 form a first air duct 31. The air duct 33 itself is a hollow structure, and a fourth air duct 34 is formed inside it to recover and guide the hot air. The first air duct 31 is equipped with multiple first porous air outlet surfaces 32 on the outer wall of the column, which spray hot air around and roast the fish.

[0061] The mounting system comprises multiple hanging rods 4, each with a plurality of annular grooves 41 spaced evenly along its length for mounting the mesh clamps 6. The upper ends of the hanging rods 4 are hinged to the expansion disk 9 via a pivot, and the lower ends are connected to the central column 3 by an elastic telescopic rod 5. Under the weight of the eel, the rods 4 can deflect to form an angle α and have an automatic rebound capability.

[0062] Clamping Structure: The mesh panels 6 are removable metal mesh frames with elastic clips at each end for clamping the eels to be roasted. Each panel 6 has a hook 42 at its upper end, which can be hooked into any groove 41 on the hanging rod 4 to accommodate eels of varying lengths and weights.

[0063] Rotation and Air Source System: The rotating base 7 is driven by a motor 8, which slowly rotates the center column 3 via a reduction gear. An air inlet drum 35 and an air outlet drum 36 are sealed and sleeved at the bottom of the center column 3. The former connects to the heat source system, while the latter recovers waste heat. The air inlet drum 35 connects to the first air duct 31, and the air outlet drum 36 connects to the fourth air duct 34.

[0064] Furnace wall air supply system: The inner wall of the cylindrical furnace body 1 is provided with multiple third porous air outlet surfaces 11, which enclose a third air duct 12. The second air duct 23 (curved cover) is connected to the third air duct 12, ensuring the synchronous flow of hot air from the top cover and hot air from the side of the furnace body, enhancing the vertical temperature field consistency.

[0065] Grease drainage system: The grease produced by the fish during the baking process drips down and is filtered by the porous plate 16 before entering the grease collecting tank 14 surrounding the bottom of the oven and being discharged through the drain pipe 15, ensuring the long-term safe and clean operation of the equipment.

[0066] Airflow auxiliary guiding device: A curved air guide plate 24 is provided on the opposite side of the first air inlet 21 to guide the incoming hot air to form an arc-shaped surrounding path inside the cover body, thereby further balancing the airflow velocity and distribution.

[0067] Furthermore, the heat energy distribution method of the eel grill comprises the following steps:

[0068] Step 1: Loading operation:

[0069] The staff opens the sealed opening and closing door 13 provided on the side wall of the cylindrical furnace body 1, enters the furnace body, and hangs the multiple mesh clamps 6 holding the eels to be roasted in the annular groove 41 on the hanging rod 4 via the hook 42; the upper end of the hanging rod 4 is connected to the upper end of the central column 3 by a hinged manner, and the lower end is connected to the central column 3 by an elastic telescopic rod 5. The hanging rod 4 deflects to form an angle under the action of the weight of the fish;

[0070] Step 2: Sealing start:

[0071] After loading is completed, the sealed opening and closing door 13 is closed. The motor 8 drives the rotating base 7 to rotate, thereby driving the central column 3 to slowly rotate around the vertical axis to achieve rotational heating of the eel;

[0072] Step 3: Hot air supply and distribution:

[0073] After the heating and air circulation system is started, hot air is introduced through the first air inlet 21 on the curved cover 2 and the air inlet drum 35 on the rotating base 7; the introduced hot air enters the following air duct systems respectively:

[0074] a. Hot air enters the first air duct 31 in the central column 3 through the air inlet drum 35 and is ejected outward from the first porous air outlet surface 32;

[0075] b. The hot air enters the second air duct 23 in the arc-shaped cover 2 through the first air inlet 21 and is evenly ejected through the second porous air outlet surface 22;

[0076] Part c of the hot air enters the third air duct 12 in the wall of the cylindrical furnace body 1 and is blown out in a circumferential direction through the third porous air outlet surface 11;

[0077] The three groups of air outlet surfaces form a composite hot air circulation environment surrounding the fish body.

[0078] Step 4: Hot air reflux adjustment:

[0079] Some of the hot air not absorbed by the fish is fed into the fourth air duct 34 through the air guide duct 33 in the central column 3 and discharged from the lower air outlet drum 36, achieving heat recovery and airflow stability. The first porous air outlet surface 32 has a gradually decreasing hole density from bottom to top to achieve a gradient control of the hot air intensity in the height direction, thereby offsetting the problem of the fish being closer to the central column 3 from bottom to top and ensuring uniform baking.

[0080] Step 5: Dynamic adjustment under hot baking:

[0081] As the moisture of the eel evaporates during the baking process, the overall weight gradually decreases, and the compressive force acting on the elastic telescopic rod 5 decreases accordingly; under the action of the elastic restoring force, the hanging rod 4 gradually deflects upward, driving the mesh clamping plate 6 away from the central column 3, so that the position of the clamped fish body is away from the high-temperature hot air zone, thereby reducing the degree of heat, preventing over-baking, and realizing adaptive dynamic adjustment of the intensity of the hot air.

[0082] Step 6: Grease collection and safe discharge:

[0083] The oil released from the fish during the baking process drips through the mesh clamping plate 6, passes through the porous plate 16 arranged at the bottom, and flows into the oil collecting tank 14 arranged around the lower end of the cylindrical furnace body 1, and is drained through the oil drain pipe 15, ensuring that the internal environment of the oven is clean and there is no safety hazard of oil accumulation.

[0084] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. Eel grill with adaptive hot air circulation, characterized by: The invention comprises a cylindrical furnace body (1) and a curved cover body (2); a rotatable central column (3) is vertically arranged in the center of the cylindrical furnace body (1); a plurality of hanging rods (4) are arranged around the central column (3); the upper end of the hanging rod (4) is vertically hinged to the upper end of the central column (3); an elastic telescopic rod (5) is hinged between the hanging rod (4) and the central column (3), so that an angle is formed between the hanging rod (4) and the central column (3); a plurality of mesh clamps (6) are hung on the hanging rod (4) at intervals along its length direction; the mesh clamps (6) clamp the eel to be grilled; a first air duct (31) is arranged in the central column (3); a first porous air outlet surface (32) is arranged on the outer circumference of the central column (3); the first air duct (31) is connected to the first porous air outlet surface (32).

2. The eel grill with adaptive hot air circulation according to claim 1, characterized in that: The upper end of the arc-shaped cover (2) is connected to a first air inlet (21); a second multi-porous air outlet surface (22) is provided at intervals on the inner surface of the arc-shaped cover (2); the second multi-porous air outlet surface (22) and the arc-shaped cover (2) enclose a second air duct (23); a third multi-porous air outlet surface (11) is provided at intervals on the inner surface of the cylindrical furnace body (1); the third multi-porous air outlet surface (11) and the cylindrical furnace body (1) enclose a third air duct (12); the second air duct (23) is connected to the third air duct (12).

3. The eel grill with adaptive hot air circulation according to claim 1, characterized in that: The central column (3) is a hollow column with a closed upper end, and an air guide duct (33) is vertically arranged inside the central column; the air guide duct (33) and the first porous air outlet surface (32) enclose the first air duct (31); a fourth air duct (34) is formed inside the air guide duct (33); the upper ends of the first air duct (31) and the fourth air duct (34) are connected; hot air enters through the first air duct (31), and the remaining air flows back through the fourth air duct (34).

4. The eel grill with adaptive hot air circulation according to claim 1, characterized in that: The bottom of the central column (3) is sealed and rotated to pass through the cylindrical furnace body (1) and is supported on a rotating base (7); a motor (8) drives the rotating base (7) to rotate to drive the central column (3) to rotate.

5. The eel grill with adaptive hot air circulation according to claim 4, characterized in that: An air inlet drum (35) and an air outlet drum (36) are provided on the upper and lower sealed rotating sleeves outside the central column (3) above the rotating base (7); the air inlet drum (35) is connected to the first air duct (31); and the air outlet drum (36) is connected to the fourth air duct (34).

6. The eel grill with adaptive hot air circulation according to claim 2, characterized in that: A sealed opening and closing door (13) is provided on the side of the cylindrical furnace body (1) for workers to enter and exit; and a curved air guide plate (24) is provided on the opposite side of the first air inlet (21).

7. The eel grill with adaptive hot air circulation according to claim 1, characterized in that: An oil collecting trough (14) is provided at the lower end of the cylindrical furnace body (1) around its circumference; the oil collecting trough (14) is discharged through an oil drain pipe (15); and the oil collecting trough (14) is covered with a porous plate (16).

8. The eel grill with adaptive hot air circulation according to claim 1, characterized in that: Annular grooves (41) are provided on the hanging rod (4) at intervals; the mesh clamp (6) is hung with the annular groove (41) via a hook (42), so that the mesh clamp (6) remains facing the central column (3).

9. The eel grill with adaptive hot air circulation according to claim 3, characterized in that: The number of holes on the first porous air outlet surface (32) gradually decreases from bottom to top, so as to gradually reduce the air outlet volume; an expansion disk (9) is provided on the top of the central column (3); and the upper end of the hanging rod (4) is hinged on the expansion disk (9).

10. The eel grill with adaptive hot air circulation according to claim 1, characterized in that: The heat energy distribution method of the eel oven comprises the following steps: Step 1: Loading operation: The staff opens the sealed opening and closing door (13) provided on the side wall of the cylindrical furnace body (1), enters the interior of the furnace body, and hangs a plurality of mesh clamps (6) holding the eels to be baked in the annular groove (41) on the hanging rod (4) through the hook (42); the upper end of the hanging rod (4) is connected to the upper end of the central column (3) in a hinged manner, and an elastic telescopic rod (5) is connected between the lower end and the central column (3); the hanging rod (4) deflects under the weight of the fish to form an angle; Step 2: Sealing start: After loading is completed, the sealed opening and closing door (13) is closed. The motor (8) drives the rotating base (7) to rotate, thereby driving the central column (3) to slowly rotate around the vertical axis, so that the eel can be heated by rotation; Step 3: Hot air supply and distribution: After the heating and air circulation system is started, hot air is introduced through the first air inlet (21) on the curved cover (2) and the air inlet drum (35) on the rotating base (7); the introduced hot air enters the following air duct systems respectively: a) Hot air enters the first air duct (31) in the central column (3) through the air inlet drum (35) and is ejected outward from the first porous air outlet surface (32); b) hot air enters the second air duct (23) in the curved cover (2) through the first air inlet (21) and is evenly ejected through the second porous air outlet surface (22); c) a portion of the hot air enters the third air duct (12) in the wall of the cylindrical furnace body (1) and is blown out in a circumferential direction through the third porous air outlet surface (11); The three groups of air outlet surfaces above form a composite hot air circulation environment surrounding the fish body; Step 4: Hot air reflux adjustment: Part of the hot air not absorbed by the fish body is collected into the fourth air duct (34) through the air guide pipe (33) in the central column (3) and is discharged by the air outlet drum (36) at the bottom, thereby realizing heat recovery and air flow stabilization; the hole density of the first porous air outlet surface (32) gradually decreases from bottom to top, so as to realize the gradient control of the hot air intensity in the height direction, thereby offsetting the problem that the fish body is closer to the central column (3) from bottom to top, and ensuring uniform baking; Step 5: Dynamic adjustment under hot baking: As the moisture of the eel evaporates during the baking process, the overall weight gradually decreases, and the compressive force acting on the elastic telescopic rod (5) decreases accordingly; under the action of the elastic restoring force, the hanging rod (4) gradually deflects upward, driving the mesh clamping plate (6) away from the central column (3), so that the position of the clamped fish body is away from the high-temperature hot air zone, thereby reducing the degree of heat, preventing over-baking, and realizing adaptive dynamic adjustment of the intensity of the hot air effect; Step 6: Grease collection and safe discharge: During the baking process, the oil released from the fish body drips through the mesh clamping plate (6), passes through the porous plate (16) arranged at the bottom, and flows into the oil collecting tank (14) arranged around the lower end of the cylindrical furnace body (1), and is drained through the oil drain pipe (15), ensuring that the internal environment of the oven is clean and there is no safety hazard of oil accumulation.

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