An integrated device for roasting and rapid cooling of eel and a processing method thereof

Abstract

The present application relates to eel processing technical field, and disclose a kind of eel baking and rapid cooling integrated device, including processing table, baking oven and cooling box, the left side of the upper surface of the processing table is fixedly installed with the lower surface of baking oven, the right side of the upper surface of the processing table is fixedly installed with the lower surface of cooling box, the right side of the baking oven is fixedly installed with the left side of cooling box, the inside of the baking oven and cooling box is provided with baking cooling mechanism, the eel baking and rapid cooling integrated device, compared with prior art by rack one, lower gear, upper gear and rack two The use of structure, realize automatic door control switching and cooling air volume regulation after baking, without manual intervention, significantly improve production efficiency, by different according to eel position, ensure that cooling intensity and eel position synchronous matching, avoid fish meat cracking caused by rapid cooling, by integrated structure design than split type equipment saves floor area less.

Description

Technical Field

[0001] This invention relates to the field of eel processing technology, specifically to an integrated device for eel baking and rapid cooling, and its processing method. Background Technology

[0002] Eel is a freshwater or migratory fish rich in high-quality protein, unsaturated fatty acids, and various trace elements. Its flesh is tender and has a unique flavor. It is commonly used in Japanese dishes such as kabayaki and shirai-yaki. Eel processing requires attention to maintaining freshness. Traditional processes involve multiple steps such as gutting, steaming, seasoning, and baking. Among these, the integrated baking and cooling technology for eel is a highly efficient solution in modern processing. By integrating baking and cooling equipment, continuous production can be achieved.

[0003] Existing technologies for baking and cooling eels involve temperature control during the baking stage (e.g., high-temperature shaping followed by medium-temperature cooking) to ensure a crispy skin and juicy interior. The eels are then immediately placed in a vacuum or air-cooling circulation system to rapidly cool to a safe storage temperature, preventing residual heat from causing the meat to become too dry or for microorganisms to grow.

[0004] When processing eels, the process involves baking followed by cooling. However, the inability to automatically open and close gates based on the eels' positions within a confined environment during transfer between different compartments increases energy costs, impacts continuous production stability, and reduces the efficiency of baking and cooling eels in practice. While enclosed, automated baking and cooling operations are possible, issues remain, such as eel oil dripping during baking, causing smoke or flames. The lack of automated oil collection and discharge further exacerbates these problems. Dripping oil generates significant amounts of smoke at high temperatures, polluting the production environment and reducing equipment visibility. Accumulated oil poses a fire hazard, increasing fire safety risks. Furthermore, the inability to automatically recycle oil leads to resource waste. The harmful substances produced by secondary carbonization of oil can affect product flavor and food safety, ultimately hindering improvements in production efficiency and product quality.

[0005] When the eel is baked and then cooled inside a sealed chamber, there is a problem that the fish may crack due to rapid cooling after high-temperature baking. Although cooling can be adjusted, the cooling airflow cannot be adjusted according to the position of the eel as it moves into the cooling chamber. This can lead to localized overcooling or undercooling, and the lack of a dynamic temperature control mechanism reduces the product's moisture retention, affecting the taste and making it difficult to perform efficient cooling of the baked eel.

[0006] Therefore, we propose an integrated device for eel baking and rapid cooling and its processing method to address this deficiency in the existing technology. Summary of the Invention

[0007] To address the shortcomings of existing technologies, this invention provides an integrated device for eel baking and rapid cooling, which features automated transfer, avoids the risk of oil dripping during baking, and employs dynamic cooling to prevent damage to the eel. This solves the problems mentioned in the background art, and thus provides an integrated device for eel baking and rapid cooling.

[0008] To achieve the above objectives, the present invention provides the following technical solution: an integrated device for eel baking and rapid cooling, comprising a processing table, a baking oven and a cooling box, wherein the left side of the upper surface of the processing table is fixedly installed with the lower surface of the baking oven, the right side of the upper surface of the processing table is fixedly installed with the lower surface of the cooling box, the right side of the baking oven and the left side of the cooling box are fixedly installed together, and a baking and cooling mechanism is provided inside the baking oven and the cooling box. The baking oven is equipped with an automated switching mechanism that converts forward force into switching force. The automated switching mechanism controls the connection and closing between the baking oven and the cooling oven based on the different positions of the eel. The cooling oven is equipped with a cooling control mechanism that converts forward force into control force. The cooling control mechanism changes the cooling airflow based on the different positions of the eel in the cooling oven. The baking and cooling mechanism consists of an automated switching mechanism and a cooling control mechanism.

[0009] Furthermore, the automated switching mechanism includes a rack, a rotating rod, a lower gear, an upper gear, a rack, a connecting block, and a closing gate. The outer surface of the rotating rod is rotatably connected to the inner wall of the bottom of the baking oven. The interior of the lower gear is fixedly installed to the outer surface of the rotating rod, and the interior of the upper gear is fixedly installed to the outer surface of the rotating rod, with the upper gear positioned higher than the lower gear. The front of the rack meshes with the outer surface of the lower gear, and the left side of the rack meshes with the outer surface of the upper gear. The left side of the connecting block is fixedly installed to the right side of the rack, and the left side of the closing gate is fixedly installed to the right side of the connecting block, with the outer surface of the closing gate slidably connected to the inner wall of the baking oven.

[0010] Furthermore, the cooling control mechanism includes an air duct, a cooling fan, a connecting rod, an air outlet control plate, and a rotating gear. The right side of the air duct is fixedly installed inside the cooling box on the right side. The outer surface of the cooling fan is fixedly installed to both the air duct and the interior of the cooling box. The outer surface of the connecting rod is rotatably connected to the inner wall of the air duct. The interior of the air outlet control plate is fixedly installed to the outer surface of the connecting rod. The interior of the rotating gear is fixedly installed to the outer surface of the connecting rod.

[0011] Furthermore, a rectangular slider is fixedly installed at the bottom of the closed gate, and a fixing block is slidably connected to the outer surface of the bottom end of the rectangular slider. The bottom of the fixing block is fixedly installed to the upper surface of the processing table.

[0012] Furthermore, a connecting spring is fixedly installed on one side inside the fixed block, and a telescopic rod is fixedly installed on one side inside the fixed block. One end of both the connecting spring and the telescopic rod is fixedly connected to the front of the rectangular slider.

[0013] Furthermore, both the baking oven and the cooling oven are fixedly installed with receiving blocks inside. Electric slide rails are fixedly installed on both sides of the upper surface of the receiving blocks. Electric sliders are slidably connected to the outer surface of the electric slide rails. A receiving plate is fixedly installed on the upper surface of the electric slider. The front of the receiving plate is fixedly installed with the back of the rack.

[0014] Furthermore, a fixing frame is fixedly installed on the right side of the upper surface of the receiving plate, and a rack three is fixedly installed on the right side of the fixing frame, and the rack three is positioned to mesh with the outer surface of the rotating gear after being moved.

[0015] Furthermore, the inner wall of the baking oven is provided with a door, the left side of the front of the baking oven is provided with a control panel, and support frames are fixedly installed on both sides of the lower surface of the processing table.

[0016] Furthermore, a slanted frame is fixedly installed on the upper surface of the receiving plate, and a hollowed-out L-shaped placement plate is fixedly installed on the slanted surface of the slanted frame. An annular guide groove is opened on the upper surface of the receiving plate, and a receiving groove is opened inside the receiving block. A gravity self-closing valve is installed inside the receiving block, and a collection box is installed at the outlet position of the gravity self-closing valve. The outer surface of the collection box is fixedly installed to the left side of the inside of the processing table.

[0017] Furthermore, a processing method for eel that integrates baking and rapid cooling includes the following specific steps: S1. Place the eel on the hollowed-out L-shaped placement plate on the inclined surface of the receiving plate. Turn on the control panel on the left side of the front of the baking oven to set the baking and cooling parameters. At this time, the device is in the initial state. The baking oven and the cooling oven are separated by a closed gate. The air outlet control panel in the cooling oven is in the closed air duct state. S2. Start the electric slide rail. The electric slider drives the receiving plate to move to the right. The rack one fixed on the back of the receiving plate meshes with the lower gear, driving the rotating rod to rotate, which in turn causes the coaxial upper gear to rotate. The upper gear drives the rack two to pull the closed gate open through the connecting block. The rectangular slider slides along the fixed block and compresses the connecting spring and telescopic rod, realizing the connection between the baking oven and the cooling box. At the same time, the rack three fixed on the receiving plate moves to the right with the receiving plate and meshes with the rotating gear in the cooling box, driving the connecting rod to rotate and causing the air outlet control plate to gradually open the ventilation section of the air duct. The cooling fan starts to work, and the air volume increases with the depth of the eel. The baking oven bakes the eel. During the baking process, the oil is collected in the receiving tank through the annular guide groove. When the oil accumulates to the set weight, the gravity self-closing valve automatically opens and discharges the oil into the collection box, completing the oil separation. S3. After the eel is baked in the baking oven, it continues to move to the right and enter the cooling box under the drive of the electric slider. The cooling fan in the cooling box continues to work. According to the position of the eel in the cooling box, the opening degree of the air outlet control plate is adjusted by the cooling control mechanism to realize the operation of cooling air force changes at different positions of the eel and complete the cooling of the eel. S4. After processing, control the electric slider to move to the left to reset, and the connecting spring will rebound to close the sealing gate and seal the baking box and cooling box. At the same time, the air outlet control panel will close the air duct. Take out the cooled eel, and the device will return to its initial state, waiting for the next processing.

[0018] Compared with the prior art, the present invention provides an integrated device for eel baking and rapid cooling, which has the following beneficial effects: 1. This integrated eel baking and rapid cooling device, through the use of rack one, lower gear, upper gear and rack two, achieves automatic gate switching and cooling air volume adjustment after baking, without manual intervention, significantly improving production efficiency. By adjusting the cooling intensity according to the position of the eel, it ensures that the cooling intensity is matched synchronously with the position of the eel, avoiding cracking of the fish meat caused by rapid cooling. The integrated structure design saves more space than split equipment, which is conducive to more rational use of space in reality.

[0019] 2. This integrated eel baking and rapid cooling device achieves real-time synchronization between the opening of the air outlet control panel and the position of the eel through the precise meshing of the rack and pinion and the rotating gear. This results in a more efficient cooling effect for the eel and further improves the quality of the eel during cooling.

[0020] 3. This eel baking and rapid cooling integrated device, through the combination structure of the inclined frame and the hollow L-shaped placement plate, allows the eel to obtain the optimal heating angle, improving the baking effect. The use of gravity self-closing valve allows for more comprehensive collection of oil, improving the safety of eel baking in practice. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the overall structure of an integrated device for baking and rapidly cooling eels according to the present invention. Figure 2 This is a schematic diagram of the left side of an integrated device for baking and rapidly cooling eels, as proposed in this invention. Figure 3 This is a schematic diagram of the internal structure of an integrated device for baking and rapidly cooling eels according to the present invention. Figure 4 This is a partial structural schematic diagram of an integrated device for baking and rapidly cooling eels according to the present invention. Figure 5 This invention provides an integrated device for baking and rapidly cooling eel. Figure 4 Enlarged schematic diagram of the structure at point A; Figure 6 This invention provides an integrated device for baking and rapidly cooling eel. Figure 4 Enlarged schematic diagram of the structure at point B; Figure 7 This is a partial structural schematic diagram of an integrated device for baking and rapidly cooling eels, as proposed in this invention.

[0022] In the diagram: 1. Processing table; 2. Baking oven; 3. Cooling box; 4. Support frame; 5. Control panel; 6. Door; 7. Receiving block; 8. Electric slide rail; 9. Electric slider; 10. Receiving plate; 11. Inclined frame; 12. Hollowed-out L-shaped placement plate; 13. Annular guide channel; 14. Receiving channel; 15. Gravity self-closing valve; 16. Collection box; 17. Rack one; 18. Rotating rod; 19. Lower gear; 20. Upper gear; 21. Rack two; 22. Connecting block; 23. Closing gate; 24. Rectangular slider; 25. Fixing block; 26. Connecting spring; 27. Telescopic rod; 28. Fixing frame; 29. ​​Rack three; 30. Air duct; 31. Cooling fan; 32. Connecting rod; 33. Air outlet control panel; 34. Rotating gear. Detailed Implementation

[0023] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0024] Please see Figure 4 , Figure 5 and Figure 6An integrated device for baking and rapidly cooling eels includes a processing table 1, a baking oven 2, and a cooling oven 3. The left side of the upper surface of the processing table 1 is fixedly installed with the lower surface of the baking oven 2, the right side of the upper surface of the processing table 1 is fixedly installed with the lower surface of the cooling oven 3, and the right side of the baking oven 2 is fixedly installed with the left side of the cooling oven 3. The baking oven 2 and the cooling oven 3 are equipped with baking and cooling mechanisms inside. The baking oven 2 is equipped with an automated switching mechanism that converts forward force into switching force. The automated switching mechanism controls the connection and closing between the baking oven 2 and the cooling box 3 by the different positions of the eel. The cooling box 3 is equipped with a cooling control mechanism that converts forward force into control force. The cooling control mechanism changes the cooling airflow by the different positions of the eel in the cooling box 3. The baking and cooling mechanism consists of an automated switching mechanism and a cooling control mechanism. The automated switching mechanism includes rack 17, rotating rod 18, lower gear 19, upper gear 20, rack 21, connecting block 22, and a closing gate 23. The outer surface of rotating rod 18 is rotatably connected to the inner wall of the bottom of the baking oven 2. The interior of lower gear 19 is fixedly installed to the outer surface of rotating rod 18, and the interior of upper gear 20 is fixedly installed to the outer surface of rotating rod 18, with the upper gear 20 positioned higher than the lower gear 19. Rack 17... The front of the gear 7 meshes with the outer surface of the lower gear 19, the left side of the rack 21 meshes with the outer surface of the upper gear 20, the left side of the connecting block 22 is fixedly installed with the right side of the rack 21, the left side of the closing gate 23 is fixedly installed with the right side of the connecting block 22, and the outer surface of the closing gate 23 is slidably connected to the inner wall of the baking oven 2. A rectangular slider 24 is fixedly installed at the bottom of the closing gate 23, and a fixing block 25 is slidably connected to the outer surface of the bottom end of the rectangular slider 24. The bottom of the fixing block 25 is fixedly installed with the upper surface of the processing table 1.

[0025] Specifically, the baking oven 2 and cooling oven 3 are fixedly connected to the processing table 1 to form an integrated structure. After baking, the eels do not need to be manually moved to a dedicated cooling device. Instead, the transition from the baking environment to the cooling environment is achieved directly within the device through an automated switching mechanism. This reduces intermediate steps, significantly shortens the overall processing time, and improves production efficiency. When the eels are placed in the baking oven 2 to begin baking, the electric slider 9 moves the receiving plate 10. Through the linkage of components such as rack 17, lower gear 19, rotating rod 18, upper gear 20, and rack 21, the closing gate 23 opens the channel. After baking, the electric slider 9 moves in the opposite direction, and the closing gate 23 closes the channel. The entire process requires no manual intervention, achieving continuous automated operation of baking and cooling, further improving processing efficiency. Furthermore, the automated switching mechanism can quickly open the channel between the baking oven 2 and the cooling oven 3 when the eel is baked to the appropriate stage, allowing the eel to enter the cooling environment in time. This avoids heat accumulation caused by prolonged stay in the baking oven 2, which would affect the quality and taste of the eel, thus ensuring the cooling effect and the final quality of the eel.

[0026] Please see Figure 7 The cooling control mechanism includes an air duct 30, a cooling fan 31, a connecting rod 32, an air outlet control plate 33, and a rotating gear 34. The right side of the air duct 30 is fixedly installed inside the cooling box 3. The outer surface of the cooling fan 31 is fixedly installed to the air duct 30 and the interior of the cooling box 3. The outer surface of the connecting rod 32 is rotatably connected to the inner wall of the air duct 30. The interior of the air outlet control plate 33 is fixedly installed to the outer surface of the connecting rod 32. The interior of the rotating gear 34 is fixedly installed to the outer surface of the connecting rod 32. A fixing bracket 28 is fixedly installed on the right side of the upper surface of the receiving plate 10. A rack 3 29 is fixedly installed on the right side of the fixing bracket 28, and the rack 3 29 is engaged with the outer surface of the rotating gear 34 after being moved.

[0027] Specifically, the cooling control mechanism inside the cooling tank 3 can adjust the cooling airflow according to the eel's position within the tank. When the eel first enters the cooling tank 3, the air outlet control plate 33 opens a small ventilation section, providing a relatively small airflow. As the eel continues deeper into the cooling tank 3, the air outlet control plate 33 gradually increases the ventilation section, increasing the cooling airflow. This dynamic adjustment method ensures that the eel receives appropriate cooling airflow in different positions, making the cooling process more uniform and effectively improving the cooling effect. In the initial cooling stage, the eel's temperature is relatively high, and a smaller airflow can prevent the surface moisture from evaporating too quickly and causing it to dry and crack. In the later cooling stage, a larger airflow can quickly lower the eel's temperature and improve cooling efficiency. The dynamic adjustment method can better meet the needs of the eel at different cooling stages and ensure the consistency and stability of the cooling effect.

[0028] Please see Figure 4 An inclined frame 11 is fixedly installed on the upper surface of the receiving plate 10. A hollow L-shaped placement plate 12 is fixedly installed on the inclined surface of the inclined frame 11. An annular guide groove 13 is opened on the upper surface of the receiving plate 10. A receiving groove 14 is opened inside the receiving block 7. A gravity self-closing valve 15 is set inside the receiving block 7. A collection box 16 is set at the outlet position of the gravity self-closing valve 15, and the outer surface of the collection box 16 is fixedly installed on the left side inside the processing table 1.

[0029] Specifically, inside the baking oven 2, the oil produced during the eel baking process can be collected in the receiving tank 14 via the annular guide channel 13. When the oil accumulates to a set weight, the gravity-operated self-closing valve 15 automatically opens, draining the oil into the collection box 16. This effectively separates the oil, preventing it from accumulating inside the baking oven 2, keeping the interior of the oven 2 clean, reducing odors and bacterial growth caused by oil residue, providing a good processing environment for eel baking, and also helping to extend the service life of the equipment. Furthermore, the eel oil collected by the collection box 16 has certain recycling value. This oil can be further processed and used to make animal feed, biodiesel or other industrial products, realizing the reuse of resources, reducing resource waste and lowering production costs.

[0030] Please see Figure 1 , Figure 2 and Figure 3 Both the baking oven 2 and the cooling oven 3 have a support block 7 fixedly installed inside. Both sides of the upper surface of the support block 7 are fixedly installed with electric slide rails 8. The outer surface of the electric slide rail 8 is slidably connected with an electric slider 9. The upper surface of the electric slider 9 is fixedly installed with a support plate 10. The front of the support plate 10 is fixedly installed with the back of the rack 17. The inner wall of the baking oven 2 is provided with a door 6. The left side of the front of the baking oven 2 is provided with a control panel 5. Both sides of the lower surface of the processing table 1 are fixedly installed with support frames 4.

[0031] Specifically, during the eel processing, the electric slider 9 can move smoothly along the electric slide rail 8 between the baking oven 2 and the cooling oven 3, automatically completing the transition from baking to cooling for the eels on the receiving plate 10. This eliminates the need for manual handling, greatly improving processing efficiency, reducing potential contamination and damage from manual operation, and ensuring the continuity and stability of eel processing. The control panel 5 located on the left side of the front of the baking oven 2 provides operators with a convenient control method. Operators can easily control the operation of the electric slide rail 8 and the electric slider 9 through the control panel 5, achieving precise movement and positioning of the receiving plate 10. At the same time, the control panel 5 can also integrate control functions for other processing parameters, such as baking temperature and time, allowing operators to monitor and adjust the entire processing process from a single panel, improving the convenience and centralization of operation.

[0032] This invention also proposes a processing method for eel that integrates baking and rapid cooling, comprising the following specific steps: S1. Place the eel on the hollowed-out L-shaped placement plate 12 on the inclined side of the inclined bracket 11 on the upper surface of the receiving plate 10. Turn on the left control panel 5 on the front of the baking oven 2 to set the baking and cooling parameters. At this time, the device is in the initial state. The baking oven 2 and the cooling box 3 are separated by the closed gate 23. The air outlet control plate 33 in the cooling box 3 is in the closed air duct 30 state. S2. Start the electric slide rail 8. The electric slider 9 drives the receiving plate 10 to move to the right. The rack 17 fixed on the back of the receiving plate 10 meshes with the lower gear 19, driving the rotating rod 18 to rotate, which in turn causes the coaxial upper gear 20 to rotate. The upper gear 20 drives the rack 21 to pull the closing gate 23 open via the connecting block 22. The rectangular slider 24 slides along the fixed block 25 and compresses the connecting spring 26 and the telescopic rod 27, realizing the connection between the baking oven 2 and the cooling oven 3. At the same time, the fixed frame 2 on the receiving plate 10 As the receiving plate 10 moves to the right, the rack 329 of the 8th gear meshes with the rotating gear 34 inside the cooling box 3, causing the connecting rod 32 to rotate and the air outlet control plate 33 to gradually open the ventilation section of the air duct 30. The cooling fan 31 starts to work, and the air volume increases as the eel enters the box. The baking box 2 bakes the eel. During the baking process, the oil is collected in the receiving groove 14 through the annular guide groove 13. When the oil accumulates to the set weight, the gravity self-closing valve 15 is automatically opened to discharge the oil into the collection box 16, thus completing the oil separation. S3. After the eel is baked in the baking oven 2, it continues to move to the right and enter the cooling box 3 under the drive of the electric slider 9. The cooling fan 31 in the cooling box 3 continues to work. According to the position of the eel in the cooling box 3, the opening degree of the air outlet control plate 33 is adjusted by the cooling control mechanism to realize the operation of cooling air force changes at different positions of the eel and complete the cooling of the eel. S4. After processing, control the electric slider 9 to move to the left and reset. The connecting spring 26 rebounds to close the sealing gate 23 and seal the baking oven 2 and cooling oven 3. At the same time, the air outlet control board 33 closes the air duct 30. Take out the cooled eel, and the device returns to its initial state, waiting for the next processing.

[0033] It should be added that the stable installation of the receiving block 7 in the baking oven 2 and the cooling oven 3 provides a guarantee for the installation of the electric slide rail 8, ensuring that the electric slider 9 moves the receiving plate 10 stably without shaking. This ensures the smooth transfer of the eel between the baking and cooling processes, avoiding the impact of shaking on the eel's position displacement and affecting the processing quality. The precise cooperation between the electric slide rail 8 and the electric slider 9 can accurately control the moving speed and position of the receiving plate 10 according to the needs of different processing stages, so as to achieve uniform heating of the eel in the baking oven 2 and rapid and uniform cooling in the cooling oven 3, thereby improving the processing effect.

[0034] Other details include: the inclined bracket 11 is made of 5mm thick 304 stainless steel laser welded, and its 15° tilt angle has been optimized through fluid dynamics simulation to ensure that the grease can slide off naturally without residue; the perforated L-shaped placement plate 12 has a gradient hole design with a 3mm square hole at the front and a 5mm square hole at the rear, which not only ensures the support strength but also makes the grease dripping rate consistent in different parts; the inner wall of the annular guide groove 13 is coated with a 0.2mm thick Teflon coating, with a friction coefficient as low as 0.04, and combined with a 0.5° double spiral guide pattern, it increases the grease flow speed by 3 times; the core components of the gravity self-closing valve 15 include a tungsten steel counterweight with an adjustable range of 20-100g and a silicone sealing ring, and food-grade grease certified by the FDA is used to achieve silent opening and closing.

[0035] Working principle and usage steps: The baking oven 2 and cooling box 3 are fixedly connected to form an integrated structure via the processing table 1. After the eel is placed on the hollow L-shaped placement plate 12 inside the baking oven 2, the baking oven 2 is started to perform the relevant baking operations on the eel. During baking, the electric slide rail 8 drives the electric slider 9 to move the receiving plate 10 to the right. During the baking process, the grease is collected in the receiving groove 14 through the annular guide groove 13. When the grease accumulates to the set weight, the gravity self-closing valve 15 automatically opens, draining the grease into the collection box 16, completing the grease separation. During continuous displacement, the rack 17 fixed to the back of the receiving plate 10 pushes the lower gear 19 to rotate, which drives the upper gear through the coaxial rotating rod 18. The gear 20 rotates, which in turn drives the upper gear 20 to drive the rack 21 to pull the closed gate 23 open via the connecting block 22. The rectangular slider 24 slides along the fixed block 25 and compresses the connecting spring 26 and the telescopic rod 27, realizing the connection between the baking and cooling chambers. At the same time, when the receiving plate 10 moves to the right, the rack 29 on the fixed frame 28 meshes with the rotating gear 34 in the cooling box 3, driving the connecting rod 32 to rotate and causing the air outlet control plate 33 to gradually open the ventilation section of the air duct 30. The air volume of the cooling fan 31 increases with the depth of the eel entering. After the end, the electric slider 9 moves to the left to reset, the connecting spring 26 rebounds and closes the closed gate 23 to seal, and the air outlet control plate 33 closes simultaneously. The processed eel can then be taken out.

[0036] This application includes a PLC controller, a control panel, and a power supply battery, and belongs to the prior art for equipment control and operation.

[0037] Beneficial effects: The structure of the baking oven 2 and cooling oven 3 allows the electric slide rail 8 to be stably supported by the receiving block 7. This, combined with the electric slider 9 driving the receiving plate 10 to move smoothly, enables automated, stable, and precise transfer of eels between the baking and cooling processes, ensuring processing quality. The control panel 5 allows operators to flexibly adjust processing parameters, improving ease of operation. Furthermore, the support frame 4 stabilizes the equipment while optimizing space utilization, making the equipment compact and space-saving. The overall structure not only improves the efficiency and quality of eel processing but also enhances the stability, practicality, and aesthetics of the equipment, providing an efficient and reliable solution for the eel processing industry.

[0038] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. An integrated device for baking and rapidly cooling eel, characterized in that: The equipment includes a processing table (1), a baking oven (2) and a cooling box (3). The left side of the upper surface of the processing table (1) is fixedly installed with the lower surface of the baking oven (2), the right side of the upper surface of the processing table (1) is fixedly installed with the lower surface of the cooling box (3), and the right side of the baking oven (2) is fixedly installed with the left side of the cooling box (3). The baking oven (2) and the cooling box (3) are equipped with baking and cooling mechanisms. The baking oven (2) is equipped with an automated switching mechanism that converts forward force into switching force. The automated switching mechanism controls the connection and closure between the baking oven (2) and the cooling box (3) based on the different positions of the eel. The cooling box (3) is equipped with a cooling control mechanism that converts forward force into control force. The cooling control mechanism changes the cooling airflow based on the different positions of the eel in the cooling box (3). The baking and cooling mechanism consists of an automated switching mechanism and a cooling control mechanism; The automated switching mechanism includes a rack (17), a rotating rod (18), a lower gear (19), an upper gear (20), a rack (21), a connecting block (22), and a closing gate (23). The outer surface of the rotating rod (18) is rotatably connected to the inner wall of the bottom of the oven (2). The interior of the lower gear (19) is fixedly installed with the outer surface of the rotating rod (18). The interior of the upper gear (20) is fixedly installed with the outer surface of the rotating rod (18), and the position of the upper gear (20) is higher than that of the lower gear (19). The front of the rack (17) meshes with the outer surface of the lower gear (19). The left side of the rack (21) meshes with the outer surface of the upper gear (20). The left side of the connecting block (22) is fixedly installed with the right side of the rack (21). The left side of the closing gate (23) is fixedly installed with the right side of the connecting block (22), and the outer surface of the closing gate (23) is slidably connected to the inner wall of the oven (2). The cooling control mechanism includes a duct (30), a cooling fan (31), a connecting rod (32), an air outlet control plate (33), and a rotating gear (34). The right side of the duct (30) is fixedly installed inside the cooling box (3). The outer surface of the cooling fan (31) is fixedly installed inside the duct (30) and the cooling box (3). The outer surface of the connecting rod (32) is rotatably connected to the inner wall of the duct (30). The interior of the air outlet control plate (33) is fixedly installed to the outer surface of the connecting rod (32). The interior of the rotating gear (34) is fixedly installed to the outer surface of the connecting rod (32). The cooling airflow is adjusted according to the position of the eel in the cooling box (3). When the eel first enters the cooling box (3), the air outlet control plate (33) opens a small ventilation section to provide a relatively small airflow. As the eel continues to go deeper into the cooling box (3), the air outlet control plate (33) gradually increases the ventilation section to increase the cooling airflow.

2. The integrated device for eel baking and rapid cooling according to claim 1, characterized in that: A rectangular slider (24) is fixedly installed at the bottom of the closed gate (23). A fixed block (25) is slidably connected to the outer surface of the bottom end of the rectangular slider (24). The bottom of the fixed block (25) is fixedly installed on the upper surface of the processing table (1).

3. The integrated device for eel baking and rapid cooling according to claim 2, characterized in that: A connecting spring (26) is fixedly installed on one side inside the fixed block (25), and a telescopic rod (27) is fixedly installed on one side inside the fixed block (25). One end of the connecting spring (26) and the telescopic rod (27) are both fixedly connected to the front of the rectangular slider (24).

4. The integrated device for eel baking and rapid cooling according to claim 3, characterized in that: The oven (2) and the cooling box (3) are both fixedly installed with a support block (7). Electric slide rails (8) are fixedly installed on both sides of the upper surface of the support block (7). Electric sliders (9) are slidably connected to the outer surface of the electric slide rails (8). A support plate (10) is fixedly installed on the upper surface of the electric slider (9). The front of the support plate (10) is fixedly installed with the back of the rack (17).

5. The integrated device for eel baking and rapid cooling according to claim 4, characterized in that: A fixing frame (28) is fixedly installed on the right side of the upper surface of the receiving plate (10), and a rack three (29) is fixedly installed on the right side of the fixing frame (28), and the rack three (29) is engaged with the outer surface of the rotating gear (34) after being moved.

6. The integrated device for eel baking and rapid cooling according to claim 5, characterized in that: The baking oven (2) has a door (6) on its inner wall, a control panel (5) on the left side of the front of the baking oven (2), and support frames (4) are fixedly installed on both sides of the lower surface of the processing table (1).

7. The integrated device for eel baking and rapid cooling according to claim 6, characterized in that: An inclined frame (11) is fixedly installed on the upper surface of the receiving plate (10), and a hollow L-shaped placement plate (12) is fixedly installed on the inclined surface of the inclined frame (11). An annular guide groove (13) is opened on the upper surface of the receiving plate (10). A receiving groove (14) is opened inside the receiving block (7). A gravity self-closing valve (15) is provided inside the receiving block (7). A collection box (16) is provided at the outlet position of the gravity self-closing valve (15), and the outer surface of the collection box (16) is fixedly installed on the left side inside the processing table (1).

8. A method for baking and rapidly cooling eel, using the apparatus described in claim 7, characterized in that, The specific steps include the following: S1. Place the eel on the hollow L-shaped placement plate (12), turn on the left control panel (5) on the front of the baking oven (2) to set the baking and cooling parameters. At this time, the device is in the initial state. The baking oven (2) and the cooling box (3) are separated by a closed gate (23). The air outlet control panel (33) in the cooling box (3) is in the closed air duct (30) state. S2. Start the electric slide rail (8). The electric slider (9) drives the receiving plate (10) to move to the right. The rack one (17) fixed on the back of the receiving plate (10) meshes with the lower gear (19), driving the rotating rod (18) to rotate, which in turn causes the coaxial upper gear (20) to rotate. The upper gear (20) drives the rack two (21) to pull the closed gate (23) open through the connecting block (22). The rectangular slider (24) slides along the fixed block (25) and compresses the connecting spring (26) and the telescopic rod (27), realizing the connection between the baking oven (2) and the cooling box (3); the fixed on the receiving plate (10) The rack three (29) of the frame (28) moves to the right with the receiving plate (10) and meshes with the rotating gear (34) in the cooling box (3), driving the connecting rod (32) to rotate so that the air outlet control plate (33) gradually opens the ventilation section of the air duct (30), the cooling fan (31) starts to work, and the air volume increases with the depth of the eel; the baking box (2) bakes the eel. During the baking process, the oil is collected in the receiving groove (14) through the annular guide groove (13). When the oil accumulates to the set weight, the gravity self-closing valve (15) automatically opens and discharges the oil into the collection box (16) to complete the oil separation; S3. After the eel is baked in the baking oven (2), it continues to move to the right and enter the cooling box (3) under the drive of the electric slider (9). The cooling fan (31) in the cooling box (3) continues to work. According to the position of the eel in the cooling box (3), the opening degree of the air outlet control plate (33) is adjusted by the cooling control mechanism to realize the operation of cooling air force change at different positions of the eel and complete the cooling of the eel. S4. After processing, control the electric slider (9) to move to the left and reset, and the connecting spring (26) rebounds to close the sealing gate (23) to seal the baking oven (2) and cooling box (3). At the same time, the air outlet control panel (33) synchronously closes the air duct (30), and the cooled eel is taken out. The device returns to its initial state and waits for the next processing.

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