A thermostatically controlled toasting device

Abstract

This invention discloses a constant temperature controlled baking device, including a baking oven body and a conveying device disposed therein. A feeding port is located on the upper left side of the baking oven body, above the feeding station of the conveying device; a discharging port is located on the lower right side of the baking oven body, below the discharging station of the conveying device. The baking oven body is equipped with a constant temperature baking mechanism and a temperature control module. The constant temperature baking mechanism includes multiple sets of evenly arranged baking tubes, which are fixedly installed on the inner top wall, inner bottom wall, and both inner walls of the baking oven body, and are evenly distributed along the mushroom conveying direction of the conveying device. This invention, by setting a recyclable pallet in conjunction with a bidirectional flipping component, allows the mushrooms to complete double-sided baking in a single cycle, overcoming the shortcomings of traditional linear single-sided baking and uneven heating.

Description

Technical Field

[0001] This invention relates to the field of edible fungi deep processing equipment technology, specifically a constant temperature controlled baking device. Background Technology

[0002] After harvesting, edible fungi need to undergo constant temperature blanching and baking dehydration processes to remove excess moisture from the fungi, extend their shelf life, and at the same time fix their shape and lock in freshness, preserving the unique aroma of edible fungi.

[0003] Most existing edible mushroom drying production lines adopt a straight, single-layer, flat conveyor structure. With mushrooms laid out in a single layer, only one side is exposed to the heat source, resulting in significant differences in heating between the cap and gills. Single-sided drying easily leads to problems such as scorching of the cap surface and undercooked, watery interiors in the gills, resulting in inconsistent product quality. Conventional trays are solid, preventing hot air from penetrating deep into the gills, leading to low dehydration efficiency. Summary of the Invention

[0004] The purpose of this invention is to provide a constant temperature controlled baking device to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a constant temperature controlled baking device, comprising a baking oven body and a conveying device disposed therein, wherein a feeding port is provided on the upper left side of the baking oven body, corresponding to the feeding position of the conveying device above; and a discharging port is provided on the lower right side of the baking oven body, corresponding to the discharging position of the conveying device below. The oven body is equipped with a constant temperature baking mechanism and a temperature control module. The constant temperature baking mechanism includes multiple sets of evenly arranged baking tubes, which are fixedly installed on the inner top wall, inner bottom wall, and inner walls on both sides of the oven body and are evenly distributed along the mushroom conveying direction of the conveying device. Several temperature control modules are embedded in different baking areas inside the oven body and are evenly distributed in the gap between the baking tubes and the conveying device to collect real-time temperature signals and dynamically control the baking tubes. The conveying device includes a frame, several pallets, a first tilting assembly, and a second tilting assembly. The first tilting assembly and the second tilting assembly are respectively mounted at the front and rear ends of the frame. Conveying slides are respectively provided on the left and right sides of the frame, and a circulation loop is formed by the transition connection of the first tilting assembly and the second tilting assembly. Several pallets are slidably arranged on the conveying slides on both sides and are driven by a power assembly for circular conveying. Two sets of protective nets are hinged to the upper and lower ends of each pallet. After the pallet is tilted, the lower protective net automatically closes and the upper protective net opens accordingly.

[0006] Furthermore, the pallet has a square frame structure, and one end of the pallet is provided with a slide seat that matches the conveyor slide. Two sets of protective nets are symmetrically arranged at the same end, and their rotating shafts are connected to the pallet by torsion springs. The protective nets are in a vertically open state in the initial state. Several support rods are provided on both the left and right sides of the frame, and the support rods are located below the pallet to support the pallet and keep the protective net on the lower side of the pallet closed. Closing components are provided on both the left and right sides of the frame. The closing components on both sides are respectively arranged upstream of the first flipping component and the second flipping component to guide the protective net on the upper side of the pallet to close.

[0007] Furthermore, the closing assembly includes a pair of symmetrically arranged guide rods, which extend along the conveying direction and are arranged in an inwardly inclined manner along the conveying direction; the guide rods have a multi-segment bending structure, forming multiple guide tracks sequentially along the length direction to gradually guide the protective net on the upper side of the pallet; and the guide rods are mounted on the frame through a connecting frame.

[0008] Furthermore, the first and second flipping components have the same structure, both including a support, a rotating main rod, and two limiting frames. One end of the rotating main rod is rotatably mounted on the support, and the other end is rotatably connected to the frame. Motors are installed at both ends of the outer wall of the baking oven, and the output shaft of the motor extends through to connect with the corresponding rotating main rod. The two limiting frames are respectively installed on the left and right sides of the rotating main rod. The end of the limiting frame near the frame has a slot that matches the tray, and guide plates are inclinedly arranged on both the upper and lower sides of the slot opening.

[0009] Furthermore, the power assembly includes telescopic cylinders respectively disposed at the front and rear ends of the outer wall of the baking oven body. The piston end of the telescopic cylinder extends through into the interior of the baking oven body, and its end is connected to a pusher frame. The end of the limiting frame away from the frame is provided with a push port adapted to the pusher frame, and the push port is in communication with the slot.

[0010] Furthermore, the feeding station is located downstream of the second flipping assembly, and the discharging station is located upstream of the second flipping assembly; the two ends of the right support rod extend to the first flipping assembly and the second flipping assembly respectively; one end of the left support rod extends to the first flipping assembly, and the other end extends to the upstream station of the discharging station.

[0011] Furthermore, the support rod has a hollow structure and several ventilation holes on its surface, and the end of the support rod is connected to the hot air channel.

[0012] Furthermore, the tray has limit strips at both the top and bottom ends. When the protective net is closed, its edge abuts against the limit strips. The distance between the upper and lower limit strips is the depth of the mushroom-containing space.

[0013] Furthermore, the inner surface of the protective net is provided with several arc-shaped metal strips, each arc-shaped metal strip protruding inward.

[0014] Furthermore, the temperature control module uses PID control to adjust the power of the baking tube in real time; the flipping component is driven by a servo motor; and the hot air channel is connected to an external constant temperature fan.

[0015] Furthermore, a feeding device is provided at the feeding port. The feeding device is used to evenly spread fresh edible fungi into the inside of the tray to avoid the fungi from piling up or accumulating in some areas, which would cause uneven baking. The feeding device includes a uniform feeding roller and a diversion baffle. The uniform feeding roller rotates to break up the clumps of edible fungi, and the diversion baffle works in conjunction with the uniform feeding roller to achieve a single layer of evenly spread fungi.

[0016] Compared with the prior art, the beneficial effects of the present invention are: This invention employs a recyclable, movable support tray paired with a two-end flipping assembly, allowing edible fungi to complete double-sided blanching and baking in a single cycle. This overcomes the shortcomings of traditional linear baking equipment, which only processes one side and results in uneven heating of the mushrooms on both sides. The support tray travels along the conveyor track and completes a smooth 180° flip, ensuring that the caps and gills alternately come into contact with the heat source and hot air. Combined with the electric heating components arranged omnidirectionally on the top, bottom, and side walls of the furnace, this effectively solves the problems of localized scorching of mushrooms and insufficient dehydration inside the gills, ensuring that the appearance and moisture content of the dried mushroom product are uniform.

[0017] Compared to traditional linear mushroom roasting equipment, which relies on an extra-long furnace body of more than ten meters to extend the roasting time, has a large footprint, and results in low site utilization for small and medium-sized mushroom processing plants, this invention uses a frame combined with front and rear flipping components to form a closed-loop circulating conveying circuit. It eliminates the need to extend the furnace body length to match the time required for mushroom blanching and roasting, greatly reducing the overall size of the equipment, effectively reducing the equipment footprint, and lowering the site investment requirements for edible mushroom processing plants.

[0018] This invention features multiple evenly arranged electric heating components inside the baking oven, along with a multi-zone distributed temperature control module. This module can collect temperature data from different baking zones in real time, automatically compare it with preset temperature thresholds for edible fungi processing, and dynamically adjust the heating power of the electric heating components in the corresponding zones. It can maintain stable temperature in low-temperature zones, automatically supplement heat when local temperature rise is insufficient, and reduce power or pause heating when local temperature exceeds the limit. This enables zoned constant temperature dynamic control suitable for different types of fungi such as shiitake mushrooms, wood ear mushrooms, and morels.

[0019] This invention sets the protective net supporting the tray to a normally open structure. When the tray is flipped over, the protective net on top automatically opens, eliminating the net's obstruction of the mushroom surface and allowing the cap and deep gills to fully contact the heat source and hot airflow, avoiding baking dead zones. At the same time, the gentle hot air output from the hollow support rod penetrates the mushroom layer from bottom to top, forming a full-area convection hot air circulation, further improving the overall baking uniformity and processing capacity of the mushrooms.

[0020] This invention innovatively features a progressive guide closure component and a dual locking structure with a limiting frame. During the movement of the pallet, the protective netting is smoothly closed by a multi-segment guide rod, gently overcoming the torsion spring force to complete the pre-closure and preventing the delicate mushrooms from being crushed by hard compression. Then, the protective netting is locked and secured by the end slot of the limiting frame, forming a mechanical rigid fixation. This effectively resists the centrifugal force and the weight of the mushrooms during the turning process, preventing the protective netting from loosening, the mushrooms from shifting, slipping, scattering, and breaking, thus reducing raw material loss. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of a constant temperature controlled baking device according to the present invention; Figure 2 This is a schematic diagram of the conveying device structure of the present invention; Figure 3 This is a schematic diagram of the conveying state of the conveying device of the present invention; Figure 4 for Figure 3 Enlarged view of a portion of point A in the middle; Figure 5 This is a schematic diagram of the pallet structure; Figure 6 for Figure 5 Enlarged view of section B in the middle.

[0022] In the diagram, the components are: baking oven body-1, feeding port-2, discharging port-3, frame-4, pallet-5, first flipping assembly-6, second flipping assembly-7, conveyor slide-8, protective net-9, slide seat-10, support rod-11, guide rod-12, support-13, rotating main rod-14, limit frame-15, motor-16, guide plate-17, telescopic cylinder-18, pushing port-19, and arc-shaped metal strip-20. 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] like Figures 1 to 6As shown, a constant temperature controlled baking device includes a baking oven body 1 and a conveying device installed therein. A feeding port 2 is provided on the upper left side of the baking oven body 1, corresponding to the feeding position of the conveying device above; a discharging port 3 is provided on the lower right side of the baking oven body 1, corresponding to the discharging position of the conveying device below; the feeding conveyor belt and the discharging conveyor belt are connected to the feeding port 2 and the discharging port 3 respectively through external feeding conveyor belts. The mushrooms conveyed to the end of the feeding conveyor belt will fall into the baking oven body 1 through the feeding port 2, while the mushrooms after baking will fall onto the feeding and discharging conveyor belts from the discharging port 3.

[0025] The oven body 1 is equipped with a constant temperature baking mechanism and a temperature control module. The constant temperature baking mechanism includes multiple sets of evenly arranged baking tubes, which are fixedly installed on the inner top wall, inner bottom wall, and inner walls on both sides of the oven body 1, and are evenly distributed along the mushroom conveying direction of the conveying device. Several temperature control modules are embedded in different baking areas inside the oven body 1, and are evenly distributed in the gap between the baking tubes and the conveying device to collect real-time temperature signals and dynamically control the baking tubes. The temperature control modules work together with the baking tubes to control the temperature. After the equipment presets a standard baking temperature threshold, the module compares the real-time temperature data with the preset threshold: when the temperature in a local area is too high, it automatically reduces the heating power of the corresponding baking tube or stops heating to suppress the temperature from rising further; when the temperature in a region is too low, it immediately starts supplementary heating to dynamically balance the temperature in each area of ​​the oven, so that the entire baking cavity always maintains a constant temperature.

[0026] The conveying device includes a frame 4, several pallets 5, a first tilting assembly 6, and a second tilting assembly 7. The first tilting assembly 6 and the second tilting assembly 7 are respectively mounted on the front and rear ends of the frame 4. Conveying slides 8 are respectively provided on the left and right sides of the frame 4, and a loop is formed by the transition connection between the first tilting assembly 6 and the second tilting assembly 7. Several pallets 5 are slidably arranged on the conveying slides 8 on both sides and are driven by a power component for circular conveying. Two sets of protective nets 9 are hinged to the upper and lower ends of the pallets 5. After the pallet 5 is tilted, the lower protective net 9 automatically closes and the upper protective net 9 opens accordingly.

[0027] When the tray 5 moves above the support rod 11, the support rod 11 provides support and limits the bottom of the tray 5, causing the lower protective net 9 of the tray 5 to be pressed and closed, forming a closed material-bearing space that can stably support the mushrooms to be baked; when the tray 5 is flipped and reversed by the flipping component, the force state changes, the original upper protective net 9 automatically closes and locks, and the original lower protective net 9 automatically opens, realizing the flipping of the mushrooms and ensuring that the mushrooms are baked evenly on both sides.

[0028] In this embodiment, the pallet 5 has a square frame structure, and one end of the pallet 5 is provided with a slide seat 10 that matches the conveying slide 8; two sets of protective nets 9 are symmetrically arranged at the same end, and their rotating shafts are connected to the pallet 5 by torsion springs. The protective nets 9 are in a vertically open state in the initial state; several support rods 11 are provided on both the left and right sides of the frame 4, and the support rods 11 are located below the pallet 5 to support the pallet 5 and keep the protective nets 9 on the lower side of the pallet 5 closed; and closing components are provided on both the left and right sides of the frame 4. The closing components on both sides are respectively arranged on the upstream side of the first flipping component 6 and the second flipping component 7 to guide the protective nets 9 on the upper side of the pallet 5 to close.

[0029] In this embodiment, the closing assembly includes a pair of symmetrically arranged guide rods 12. The guide rods 12 extend along the conveying direction and are arranged in an inwardly inclined manner along the conveying direction. The guide rods 12 have a multi-segment bending structure, forming multiple guide tracks along the length direction to gradually guide the protective net 9 on the upper side of the tray 5. The guide rods 12 are installed on the frame 4 through a connecting frame. When the tray 5 carrying the mushrooms moves forward along the slide to the closing assembly area, the upper protective net 9, which is in the open state, gradually contacts the guide rods 12. Relying on the multi-segment bending guide structure, the protective net 9 is gradually limited, retracted, and returned to its original position.

[0030] Through progressive guiding compression, the torsion spring force is overcome, and the vertically opened upper protective net 9 is smoothly closed. Together with the limiting strip of the tray 5, a fully enclosed mushroom-containing cavity is formed to prevent the mushrooms from falling out during subsequent turning.

[0031] In this embodiment, the first flipping assembly 6 and the second flipping assembly 7 have the same structure, both including a support 13, a rotating main rod 14 and two limiting frames 15. One end of the rotating main rod 14 is rotatably mounted on the support 13, and the other end is rotatably connected to the frame 4. Motors 16 are provided at both the front and rear ends of the outer wall of the baking oven body 1. The output shaft of the motor 16 extends through and connects to the corresponding rotating main rod 14. The two limiting frames 15 are respectively installed on the left and right sides of the rotating main rod 14. The limiting frame 15 has a slot at the end near the frame 4. The slot is adapted to the tray 5, and guide plates 17 are inclinedly provided on both the upper and lower sides of the slot opening.

[0032] After the guide rod 12 gradually closes the upper and lower protective nets 9, the tray 5 completes the initial sealing of the mushrooms. Then, the tray 5 is sent into the limiting frame 15 along the conveyor slide 8. The slot at the end of the limiting frame 15 is adapted to the shape of the tray 5. The slot will wrap around and lock a part of the closed protective nets 9 on the upper and lower sides of the tray 5, forming a mechanical hard lock. This ensures that the protective nets 9 are firmly fixed and cannot be opened. This completely eliminates the problem of the protective nets 9 loosening and opening due to gravity and centrifugal force during the flipping process. This prevents the mushrooms from shifting, spilling, or falling from the source. After the tray 5 is completely locked and fixed, it rotates 180° synchronously and precisely with the limiting frame 15 and the rotating main rod 14 to complete the flipping.

[0033] In this embodiment, the power assembly includes telescopic cylinders 18 respectively disposed at the front and rear ends of the outer wall of the baking oven body 1. The piston end of the telescopic cylinder 18 extends through into the interior of the baking oven body 1, and its end is connected to a pusher frame. The end of the limiting frame 15 away from the frame 4 is provided with a push port 19 adapted to the pusher frame, and the push port 19 is in communication with the slot.

[0034] During operation, the telescopic cylinder 18 reciprocates, driving the pusher frame to extend into the push port 19 of the limiting frame 15, applying axial thrust to the pallet 5 in the slot. Since the pallets 5 in the same row are closely arranged on the conveyor slide 8, with the pallets 5 pressed tightly against each other, pushing a single pallet 5 will synchronously drive all the pallets 5 in the same row forward through the squeezing force, achieving synchronous conveying and changing of the entire row of pallets 5. The two sets of power components alternately cooperate with the two sets of tilting components to intermittently push, ensuring the continuous cyclic operation of the circular conveying loop.

[0035] In this embodiment, the feeding station is located downstream of the second flipping component 7, and the discharging station is located upstream of the second flipping component 7; the two ends of the right support rod 11 extend to the first flipping component 6 and the second flipping component 7 respectively; one end of the left support rod 11 extends to the first flipping component 6, and the other end extends to the upstream station of the discharging station.

[0036] The support rod 11 on the left extends only to the upstream station of the discharge station. When the pallet 5 is transported to the discharge station, the protective net 9 at its bottom is no longer restricted by the support rod 11. It opens on its own under the action of the torsion spring's restoring force and the gravity of the mushrooms, so that the dried mushrooms fall from the opened protective net 9 and are discharged from the discharge port 3.

[0037] In this embodiment, the support rod 11 has a hollow structure and several vents on its surface. The end of the support rod 11 is connected to the hot air channel.

[0038] The support rods 11 on both sides of the frame 4 not only support and position the tray 5, but also guide hot air and assist in constant temperature baking. They can guide the constant temperature hot air in the hot air channel into the cavity of the support rod 11 and blow it out evenly through the surface vents. The hot air penetrates the mushrooms from the bottom of the tray 5 upwards, and together with the heating hot air from the top and sides of the furnace, they form an upper and lower convection hot air circulation.

[0039] In this embodiment, limit strips are provided at both the upper and lower ends of the tray 5. When the protective net 9 is closed, its edge abuts against the limit strips. The distance between the upper and lower limit strips is the depth of the mushroom-containing space. When the protective net 9 is closed, the edge of the net body abuts tightly against the limit strips, achieving limit closure and preventing the protective net 9 from being over-closed or not closed tightly. This ensures that the mushrooms are not squeezed and deformed, and also prevents the mushrooms from leaking out through the gaps.

[0040] In this embodiment, the inner surface of the protective net 9 is provided with several arc-shaped metal strips 20, each arc-shaped metal strip 20 protruding inward. The protruding arc-shaped metal strips 20 arranged on the inner side of the protective net 9 can, on the one hand, increase the contact support points between the bottom protective net 9 and the mushrooms, separate the mushrooms from the net surface, and prevent the mushrooms from sticking together at high temperatures and being crushed; on the other hand, when the tray 5 is flipped vertically or inverted, the mushrooms are prone to shifting and sliding under the action of gravity. The multi-point protruding arc-shaped metal strips 20 can effectively hold and limit the mushrooms, constrain the placement of the mushrooms, and prevent the mushrooms from shifting or deviating during flipping and vertical transport.

[0041] The overall workflow of this embodiment is as follows: First, multiple baking tubes and a temperature control module within the furnace work in tandem to monitor the temperature of each area in real time and dynamically adjust the heating power, ensuring that each area quickly reaches and maintains a constant baking temperature suitable for edible fungi processing. Simultaneously, a hot air duct delivers constant, gentle hot air to the hollow support rod 11, completing the preheating of the entire machine and putting it into standby processing mode. An external feeding conveyor belt transports fresh edible fungi to the end, where the fungi fall through the feeding port 2 on the upper left side of the furnace onto the pallet 5 at the feeding station. The protective net 9 on the lower side of the pallet 5 at the feeding station is kept closed by the support rod 11, allowing the edible fungi to be laid flat and supported on the arc-shaped metal strip inside the protective net, preventing stacking, compression, and damage.

[0042] The telescopic cylinder 18 pushes the pallet 5 to move smoothly along the conveyor slide 8, and the edible fungi complete single-sided blanching and baking simultaneously during the conveying process. When the upper surface of the fungi is baked to the desired level, the pallet 5 moves to the closed component area upstream of the first flipping component 6. The multi-segment inclined guide rod 12 generates a gradual and gentle guiding and squeezing action, gently overcoming the torsion spring force, and gradually closing the upper protective net 9, which is in the open state, to prevent the crisp and tender fungi from scattering during the flipping process.

[0043] Subsequently, the tray 5, with its upper and lower protective nets fully closed and locked, is conveyed to the first flipping station. The motor 16 drives the rotating main rod 14 and the limiting frame 15 to complete a smooth 180° flip, causing the edible fungi inside the tray to turn over gently, and then smoothly docking the tray 5 to the left conveyor chute 8. The front telescopic cylinder 18 then drives the tray 5 to continue moving forward, thoroughly baking and dehydrating the gill-covered back of the mushrooms.

[0044] The pallet 5 eventually moves to the unloading station, where there is no left-side support rod 11. The bottom protective net 9 of the pallet 5 loses external constraint and automatically opens. The dried mushrooms that have been blanched and baked fall naturally from the bottom opening and drop through the unloading port 3 to the external discharge conveyor belt, realizing automatic unloading and collection of dried mushrooms.

[0045] The unloaded pallet 5 continues to move. When it reaches the closed component area upstream of the second flipping component 7, the guide rod 12 closes the upper protective net 9 while the lower protective net remains open. After the pallet 5 enters the limiting frame 15 of the second flipping component 7, the upper protective net is further locked and fixed. After flipping, the closed protective net, which was originally on the upper side, moves to the bottom, falls above the support rod 11, and is pressed to remain closed, regaining its ability to stably support fresh edible fungi. The unloaded pallet 5 returns to the feeding station, and the equipment cycles through the complete edible fungi processing steps of feeding, sealing, mushroom baking, flipping, and unloading.

[0046] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A thermostatically controlled toasting device, characterized by: The oven includes a baking oven body and a conveying device installed therein. The upper left side of the baking oven body is provided with a feeding port, which is above the feeding station of the conveying device; the lower right side of the baking oven body is provided with a discharging port, which is below the discharging station of the conveying device. The oven body is equipped with a constant temperature baking mechanism and a temperature control module. The constant temperature baking mechanism includes multiple sets of evenly arranged baking tubes, which are fixedly installed on the inner top wall, inner bottom wall, and inner walls on both sides of the oven body and are evenly distributed along the mushroom conveying direction of the conveying device. Several temperature control modules are embedded in different baking areas inside the oven body and are evenly distributed in the gap between the baking tubes and the conveying device to collect real-time temperature signals and dynamically control the baking tubes. The conveying device includes a frame, several pallets, a first flipping assembly, and a second flipping assembly. The first and second flipping assemblies are respectively mounted at the front and rear ends of the frame. Conveying slides are respectively provided on the left and right sides of the frame, and a loop is formed by the transition connection of the first and second flipping assemblies. Several pallets are slidably arranged on the conveying slides on both sides and are driven by a power assembly for circular conveying. Two sets of symmetrically arranged protective nets are hinged to the upper and lower ends of the pallets. Torsion springs are installed at the hinges between the protective nets and the pallets. Support rods are correspondingly provided below the pallets to support the pallets and constrain the lower protective nets to a closed state. A closing assembly is provided on the frame corresponding to the conveying station to guide the closing of the upper protective net. During the circular conveying and flipping process of the pallets, under the combined action of the torsion spring force, the support rod support and limit, and the guiding action of the closing assembly, the lower protective net automatically closes and the upper protective net opens in a linked opening and closing state after the pallet flips.

2. A thermostatically controlled toasting device according to claim 1, characterised in that: The pallet has a square frame structure, and one end of the pallet is provided with a slide seat that matches the conveyor slide. The closing components are provided on the left and right sides of the frame. The closing components on both sides are respectively arranged on the upstream side of the first flipping component and the second flipping component, so as to guide the protective net that is opened on the upper side of the pallet to close.

3. A thermostatically controlled toasting device according to claim 2, wherein: The closing assembly includes a pair of symmetrically arranged guide rods that extend along the conveying direction and are arranged in an inwardly inclined manner along the conveying direction. The guide rods have a multi-segment bending structure, forming multiple guide tracks sequentially along the length direction to gradually guide the protective net on the upper side of the pallet. The guide rods are mounted on the frame via a connecting frame.

4. A thermostatically controlled toasting device according to claim 3, wherein: The first and second flipping components have the same structure, both including a support, a rotating main rod, and two limiting frames. One end of the rotating main rod is rotatably mounted on the support, and the other end is rotatably connected to the frame. Motors are installed at both ends of the outer wall of the baking oven, and the output shaft of the motor extends through and connects to the corresponding rotating main rod. The two limiting frames are respectively installed on the left and right sides of the rotating main rod. The end of the limiting frame near the frame has a slot that matches the tray, and guide plates are inclinedly arranged on both the upper and lower sides of the slot opening.

5. A thermostatically controlled toasting device according to claim 4, characterised in that: The power assembly includes telescopic cylinders respectively disposed at the front and rear ends of the outer wall of the baking oven body. The piston end of the telescopic cylinder extends through into the interior of the baking oven body, and its end is connected to a pusher frame. The end of the limiting frame away from the frame has a push port adapted to the pusher frame, and the push port is in communication with the slot.

6. A thermostatically controlled toasting device according to claim 2, wherein: The feeding station is located downstream of the second flipping assembly, and the discharging station is located upstream of the second flipping assembly; the two ends of the right support rod extend to the first flipping assembly and the second flipping assembly respectively; one end of the left support rod extends to the first flipping assembly, and the other end extends to the upstream station of the discharging station.

7. A thermostatically controlled toasting device according to claim 2 or 6, characterised in that: The support rod has a hollow structure and several ventilation holes on its surface. The end of the support rod is connected to the hot air channel.

8. A thermostatically controlled toasting device according to claim 1, wherein: Limiting strips are provided at both the top and bottom of the tray. When the protective net is closed, its edge abuts against the limiting strips. The distance between the upper and lower limiting strips is the depth of the mushroom-containing space.

9. A thermostatically controlled toasting device according to claim 1, wherein: The inner surface of the protective net is provided with several arc-shaped metal strips, each of which protrudes inward.

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