A smokehouse for producing bacon

Abstract

This invention belongs to the technical field of smoked food processing equipment, specifically a smoking chamber for producing cured meat. It includes a modular house, a wood-fired stove installed outside the modular house, and a smoke exhaust and air intake device installed inside the modular house. The modular house includes a roof sealing panel, wall sealing panels, an insulated floor, and a modular beam. The roof sealing panel, wall sealing panels, and insulated floor are installed on the modular beam and assembled using hinges to form a sealed chamber. An installation cavity is reserved in the roof section. A suspension rod is installed inside the modular beam. A chimney is located behind the wood-fired stove and connected to a smoke guide pipe. A smoke guide valve is installed near the chimney on the smoke guide pipe. This solution uses a fully sealed modular structure combined with heat-insulating and flame-retardant panels, and with the wood-fired stove's smoke supply mode, reduces firewood costs. The incense plate of the spray device can be flexibly replaced with different incense materials to achieve various flavor combinations. Furthermore, the differentiated negative pressure smoke distribution design ensures complete smoke coverage, resulting in even coloring and a richer flavor in the cured meat.

Description

Technical Field

[0001] This invention relates to the field of smoked food processing equipment, specifically a smoking room for producing cured meat. Background Technology

[0002] Traditional bacon smoking techniques and existing equipment have many technical limitations that restrict large-scale, standardized production. For example:

[0003] Traditional smoked bacon often uses traditional earthen ovens or simple smokehouses, which are mostly open structures. This results in significant heat loss, requiring a large amount of fuel to maintain the temperature, and large temperature fluctuations (±5℃ or more). This leads to uneven coloring of the bacon, a dry and tough texture, and even problems such as burnt outside and raw inside, making it impossible to control the quality of mass production.

[0004] In addition, most existing smoke ovens use direct exhaust for smoke generation, which makes it impossible to control the smoke concentration. The smoke distribution is uneven due to the distance between the smoke source areas, resulting in significant differences in the smoking effect of cured meat. Moreover, traditional smokehouses and smoking equipment cannot meet the diversified production and flavor requirements of smoked cured meat. Traditional equipment relies on a single fuel for smoking, resulting in a fixed flavor that is difficult to meet the diversified market demands.

[0005] For the reasons mentioned above, we proposed a smoking room for producing cured meat. Summary of the Invention

[0006] The purpose of this invention is to provide a smoking room for producing cured meat, so as to solve the problems mentioned in the background art.

[0007] To achieve the above objectives, the present invention provides the following technical solution: a smoking room for producing cured meat, comprising a modular house, a wood-burning stove installed outside the modular house, and a smoke exhaust device and an air intake device installed inside the modular house;

[0008] The modular house includes a roof sealing panel, wall sealing panels, an insulated floor, and a modular beam. The roof sealing panel, wall sealing panel, and insulated floor are installed on the modular beam and assembled by hinges to form a sealed house. The modular roof has a pre-reserved installation cavity. Suspension rods are installed inside the modular beam.

[0009] A chimney is installed at the rear of the wood-burning stove, and a smoke guide pipe is connected to the chimney. A smoke guide valve is installed near the chimney on the smoke guide pipe. The smoke guide pipe extends into the modular house and is equipped with multiple spray devices. An adapter is installed between the spray devices and the smoke guide pipe. The main body of the spray device is a rectangular mounting box. A smoke guide fan is installed on the side of the mounting box facing the suspension rod. A matrix of incense boards is installed inside the mounting box.

[0010] An air intake device is installed inside the cavity of the modular roof. The air intake device includes an air intake pipe and air intake valves distributed on the air intake pipe. One end of the air intake pipe is connected to the outside of the modular roof and connected to a clean air supply device.

[0011] The combined roof installation cavity is also equipped with a smoke exhaust device, which includes a multi-stage air filter, a diversion fan, and a smoke extraction pipe. The diversion fan slowly draws in the smoke and dust inside the combined house and transports it outward through the smoke extraction pipe. The air filter is installed on the top of the outside of the combined house, and the air inlet of the air filter is connected to the smoke extraction pipe to filter the smoke and dust before discharging it into the environment.

[0012] Heating devices are distributed below the suspension rods inside the modular house. Matrix heating rods are built into the top of the heating devices, and the surface of the heating rods is covered with corrugated heat-resistant glass. A collection tank is opened in the middle of the heating device, and the collection tank is filled with grease-absorbing soil.

[0013] Preferably, a passageway is opened at one end of the modular house, and an opening and closing door is installed at the passageway via hinges, with sealing strips used to seal the sides of the opening and closing door; the roof sealing panel, wall sealing panel, and heat-insulating floor are all made of heat-insulating and flame-retardant materials.

[0014] A baffle plate is installed at the top of the interior cavity of the modular house to separate the installation cavity;

[0015] Fans are installed at both ends of the modular house, and sealing plates are installed at the connection between the fans and the modular house. One fan is an intake fan, and the other is an exhaust fan.

[0016] Preferably, the wood-burning stove includes a stainless steel shell, a tilting stove door, and a charcoal rack. When in use, firewood for smoking cured meat is placed inside the stove, and the rear end of the wood-burning stove is inserted into the modular house. An installation slot is reserved in the modular house near the wood-burning stove. The heat generated by the wood-burning stove is used as a supplement to provide heat energy to the modular house.

[0017] The smoke guide valve is a three-way valve that guides the smoke generated in the wood-burning stove into the smoke guide pipe, or it can close the connection with the smoke guide pipe to discharge the smoke directly to the outside.

[0018] Preferably, a support rod is provided at the bottom of the spraying device, and an adjustable lifting frame is provided between the top of the support rod and the spraying device. The spraying device uses the lifting frame to adjust the tilt angle so that it faces the cured meat hanging on the suspension rod. The spraying device is located on both sides of the modular house and is offset from the suspension rod.

[0019] Preferably, the smoke is guided from the smoke guide pipe to the spray device and sprayed outward through the spray device; when the smoke guide fan rotates, it draws the air out of the installation box to create a negative pressure environment, while the smoke in the smoke guide pipe flows towards the low pressure direction and is drawn outward by the smoke guide fan to achieve closed-loop smoke delivery operation.

[0020] The incense burner is made of wood used for incense burning. When the smoke passes through the incense burner, it mixes with the aroma of incense. The high temperature of the smoke itself also makes it easier for the aroma of the incense burner to evaporate, thus adding flavor to the smoked bacon.

[0021] Preferably, the fumigation chamber is equipped with at least one intelligent PLC control box, and each spraying device is electrically connected to the PLC control box. The smoke guide fan on each spraying device is adjusted to a different speed according to the distance to achieve smoke distribution.

[0022] The smoke guide fan closer to the wood-burning stove rotates slowly, generating weaker negative pressure; the smoke guide fan farther away from the wood-burning stove rotates quickly, generating stronger negative pressure.

[0023] Preferably, the smoke pipe extends along the modular house, and multiple L-shaped lateral extension pipes are symmetrically distributed on both sides of it. The lateral extension pipes extend downward to the top of the suspension rod, and a drainage fan is installed in the inner cavity of the lateral extension pipe near the suspension rod.

[0024] The intake pipe extends along the direction of the mounting cavity, and multiple branch pipes are symmetrically installed on both sides of the intake pipe. The branch pipes extend downward and an intake valve is installed at the end of the branch pipe.

[0025] Preferably, an air intake fan is also installed on the air filter, and the air filter is a filter adsorption type. After the smoke is drawn into the air filter, it passes through multiple layers of filters in sequence. Different filters filter or adsorb different pollutants, including:

[0026] Pre-filter: Used to filter larger particles;

[0027] Activated carbon filter: Utilizes the porous structure of activated carbon to adsorb gaseous pollutants;

[0028] HEPA filter: Composed of a dense fiber mesh, it filters micron-sized particles.

[0029] Preferably, the main body of the heating device is a double-layered cuboid structure, and the heating device is placed at an angle; the heating rod is located on the upper layer of the cuboid structure, and the heating rod is used to bake the cured meat hanging above, and works with the temperature sensor installed in the modular house to achieve automatic temperature control around the clock.

[0030] Preferably, the corrugated heat-resistant glass prevents grease from dripping directly onto the heating rod and also uses an inclined angle to guide the grease to slide down; the heat-resistant glass is installed using a drawer-type structure;

[0031] A collection trough is reserved between the lower and upper layers of the cuboid structure, and the grease dripping from the top enters the collection trough for centralized collection and treatment; an upward-extending baffle is installed at the bottom of the collection trough.

[0032] Oil-absorbing soils include soil, bentonite, zeolite, and diatomaceous earth. They absorb oil and its odor at the same time, reducing the volatility of the oil odor.

[0033] Compared with the prior art, the beneficial effects of the present invention are:

[0034] Sealed and heat-insulating with energy efficiency: The fully sealed combined structure with heat-insulating and flame-retardant panels reduces heat loss. Combined with the smoldering smoke supply mode of the wood-fired stove, the cost of firewood is reduced. The automatic temperature control function of the heating device ensures that the temperature fluctuation inside the furnace is ≤±1℃, ensuring that the cured meat is smoked evenly and avoiding the outside being burnt and the inside being raw.

[0035] Diverse flavors and enhanced quality: The incense plate of the spray device can be flexibly replaced with different incense materials to achieve a variety of flavor combinations such as cinnamon and apple wood. The differentiated negative pressure smoke distribution design ensures that the smoke covers no dead corners, so that the cured meat is evenly colored, the flavor penetrates fully, and the taste is more mellow.

[0036] Environmental and safety standards are met: The multi-layer filter system of the smoke exhaust device has a high smoke and dust removal rate and removes harmful gases, which not only avoids pollutant emissions that pollute the environment, but also reduces harmful substances residues on the surface of cured meat, meeting both food safety and environmental protection standards.

[0037] Convenient grease handling and simple equipment maintenance: The inclined heat-resistant glass and the oil-absorbing material-filled collection tank achieve efficient grease collection, eliminating the burnt smell and malfunctions caused by grease adhering to the equipment. The drawer-type glass design improves cleaning and maintenance efficiency and extends the service life of the equipment by more than 2 times.

[0038] Highly intelligent and adaptable: The PLC intelligent control system enables fully automated operation, reducing manual intervention. Its natural / closed-loop dual-mode air intake and smoke exhaust design is suitable for different production scenarios such as family workshops and small and medium-sized enterprises. It also supports the smoking of various cured products such as cured meat and sausages, making it a multi-purpose machine with high cost performance.

[0039] Modular structure and flexible installation: The modular design of the prefabricated house facilitates transportation and assembly, requires no complex infrastructure, and can be adjusted in size according to production scale, making it more adaptable than traditional fixed fumigation chambers. Attached Figure Description

[0040] Figure 1 This is the front view of the present invention;

[0041] Figure 2 This is a side sectional view of the present invention;

[0042] Figure 3 This is a schematic diagram of the modular house frame of the present invention;

[0043] Figure 4 For the present invention Figure 3 Enlarged view of part A in the image;

[0044] Figure 5 This is a schematic diagram of the smoke exhaust device and air intake device of the present invention;

[0045] Figure 6 This is a schematic diagram showing the connection between the wood-burning stove and the spraying device of the present invention;

[0046] Figure 7 This is a schematic diagram of the spray device of the present invention;

[0047] Figure 8 This is a schematic diagram of the heating device of the present invention.

[0048] In the diagram: 1. Prefabricated house, 1-1. Roof sealing panel, 1-2. Wall sealing panel, 1-3. Insulated floor, 1-4. Fan, 1-5. Prefabricated beam, 1-6. Heating device;

[0049] 1-6-1 Heating rod, 1-6-2 Heat-resistant glass, 1-6-3 Collection tank, 1-6-4 Baffle;

[0050] 2. Wood-burning stove; 2-1. Smoke guide valve; 2-2. Smoke guide pipe; 2-3. Adapter; 2-4. Spraying device; 2-5. Support rod;

[0051] 2-4-1 Smoke guide fan, 2-4-2 Incense burner;

[0052] 3. Smoke exhaust device, 3-1. Air filter, 3-2. Drainage fan, 3-3. Smoke extraction pipe;

[0053] 4. Intake device, 4-1. Intake pipe, 4-2. Intake valve. Detailed Implementation

[0054] 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.

[0055] In the description of this invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0056] Example:

[0057] Please see Figure 1-8 The present invention provides the following technical solution:

[0058] A smoking room for producing cured meat includes a modular house 1, a wood-burning stove 2 installed outside the modular house 1, and a smoke exhaust device 3 and an air intake device 4 installed inside the modular house 1.

[0059] The modular house 1 includes a roof sealing panel 1-1, a wall sealing panel 1-2, an insulated floor 1-3, and a modular beam 1-5. The roof sealing panel 1-1, the wall sealing panel 1-2, and the insulated floor 1-3 are installed on the modular beam 1-5 and are assembled by hinges to form a sealed house.

[0060] One end of the modular house 1 has a passageway, and the passageway is equipped with a hinged door. The sides of the door are sealed with sealing strips.

[0061] The roof sealing panel 1-1, wall sealing panel 1-2, and heat-insulating floor 1-3 are all made of heat-insulating and flame-retardant materials; a partition plate is installed at the top of the inner cavity of the modular roof 1 to separate the installation cavity.

[0062] Fans 1-4 are installed at both ends of the modular house 1. A sealing plate is installed at the connection between the fans 1-4 and the modular house 1. This is used to quickly exhaust the internal smoke after the product is smoked. It can also be used for smoking operations under natural air circulation conditions (one end of the fans 1-4 is the air intake fan, and the other end is the air exhaust fan).

[0063] Transverse suspension rods are installed inside composite beams 1-5 for hanging pre-washed cured meat;

[0064] The wood-burning stove 2 includes a stainless steel shell, a flip-top stove door, and a charcoal rack. When in use, firewood for smoking cured meat is placed inside the stove. The rear end of the wood-burning stove 2 is inserted into the modular house 1. The modular house 1 has a pre-reserved installation slot near the wood-burning stove 2. The heat generated by the wood-burning stove 2 is used as a supplement to provide heat energy to the modular house 1.

[0065] A chimney is installed at the rear of the wood-burning stove 2. A smoke guide pipe 2-2 is installed on the chimney. A smoke guide valve 2-1 is installed near the chimney on the smoke guide pipe 2-2. The smoke guide valve 2-1 is a three-way valve that can guide the smoke generated in the wood-burning stove 2 into the smoke guide pipe 2-2, or close the connection with the smoke guide pipe 2-2 to discharge the smoke directly to the outside.

[0066] The smoke pipe 2-2 extends into the prefabricated house 1, and multiple spray devices 2-4 are installed at the extension nodes of the smoke pipe 2-2. An adapter 2-3 is installed between the spray device 2-4 and the smoke pipe 2-2. Smoke is guided from the smoke pipe 2-2 to the spray device 2-4 and sprayed outward through the spray device 2-4.

[0067] A support rod 2-5 is provided at the bottom of the spraying device 2-4. An adjustable lifting frame is provided between the top of the support rod 2-5 and the spraying device 2-4. The spraying device 2-4 uses the lifting frame to adjust the tilt angle so that it faces the cured meat hanging on the hanging rod and uses smoke to smoke the cured meat.

[0068] It should be noted that the spraying devices 2-4 are located on both sides of the modular house 1 and are offset from the bottom of the hanging rod, so that the oil during the smoking of the cured meat will not drip onto the spraying devices 2-4;

[0069] The main body of the spray device 2-4 is a rectangular mounting box. A smoke guide fan 2-4-1 (multiple sets can be installed) is installed on the side of the mounting box facing the suspension rod. A matrix arrangement of incense plates 2-4-2 is installed in the inner cavity of the mounting box. The mounting box is connected to the adapter 2-3. When the smoke guide fan 2-4-1 rotates, it draws the air out of the mounting box, creating a negative pressure environment. The smoke in the smoke guide pipe 2-2 flows towards the low pressure direction and is drawn out by the smoke guide fan 2-4-1, realizing a closed-loop smoke delivery operation.

[0070] Moreover, the incense board 2-4-2 inside the installation box includes incense-making wood (such as cinnamon) or other woods that meet food requirements (such as apple wood, peach wood, cherry wood, and can be mixed with edible flavorings). When the smoke passes through the incense board 2-4-2, it mixes with the incense aroma, adding a unique flavor to the smoked bacon and making its taste more diverse.

[0071] The high temperature of the smoke itself also facilitates the evaporation of the aroma from the 2-4-2 smoking board, continuously affecting the taste and flavor of the cured meat during the smoking process. No human intervention is required, making it very convenient.

[0072] In addition, the fumigation chamber is equipped with at least one intelligent PLC control box. Each spraying device 2-4 is electrically connected to the PLC control box. Since the spraying devices 2-4 are distributed sequentially along the extension direction of the smoke guide pipe 2-2, the air pressure distribution is also uneven. In order to achieve effective utilization of the smoke, the smoke guide fan 2-4-1 on each spraying device 2-4 is adjusted to different speeds to achieve efficient distribution. Specifically, the smoke guide fan 2-4-1 closer to the wood-burning stove 2 rotates at a slower speed, generating a weaker negative pressure and lower suction force, while the smoke guide fan 2-4-1 farther from the wood-burning stove 2 rotates at a faster speed, generating a stronger negative pressure and higher suction force. This balances the distribution of smoke transported over a long distance by the smoke guide pipe 2-2, achieving efficient utilization. Under this method, the cost of firewood for the wood-burning stove 2 will also be reduced accordingly, as it is only necessary to maintain a smoldering fire inside the wood-burning stove 2 and continuously generate smoke.

[0073] This solution uses two air intake methods: natural flow and closed loop. In natural flow, the sealing plate of the fan 1-4 is opened to allow air to pass through at both ends. In closed loop air intake, the air intake device 4 is installed in the mounting cavity at the top of the modular house 1. The air intake device 4 includes an air intake pipe 4-1 and air intake valves 4-2 distributed on the air intake pipe 4-1.

[0074] One end of the air inlet pipe 4-1 is connected to the outside of the modular house 1, and an air inlet interface is reserved. The air inlet interface is used to connect a clean air supply device (e.g., pressurized air cylinder / canister, air purifier, etc.) to deliver clean air into the modular house 1, which is beneficial to the shaping of the cured meat flavor and to reduce the impact of air pollutants on the cured meat production, thereby achieving diversification of process / flavor.

[0075] The intake pipe 4-1 extends along the direction of the mounting cavity. Multiple branch pipes are symmetrically installed on both sides of the intake pipe. The branch pipes extend downward and an intake valve 4-2 is installed at the end of the branch pipe to control the opening and closing of the intake.

[0076] The smoke exhaust method of this scheme adopts two methods: natural circulation and closed loop. The natural circulation method is the same as above, and the fans 1-4 can be turned on. The closed loop smoke exhaust relies on the smoke exhaust device 3 installed in the installation cavity at the top of the modular house 1. The smoke exhaust device 3 and the air intake device 4 are installed in a staggered manner so as not to interfere with each other.

[0077] The smoke exhaust device 3 includes an air filter 3-1, a diversion fan 3-2, and a smoke extraction pipe 3-3. The smoke extraction pipe 3-3 extends along the modular house 1, and multiple L-shaped lateral extension pipes are symmetrically distributed on both sides of it. The lateral extension pipes extend downward to the top of the suspension rod, and the diversion fan 3-2 is installed in the inner cavity of the lateral extension pipe near the suspension rod. The diversion fan 3-2 slowly draws in the smoke and dust in the modular house 1 and transports it outward through the smoke extraction pipe 3-3.

[0078] Air filter 3-1 is installed on the top of the outside of the modular house 1, and the air inlet of air filter 3-1 is connected to smoke pipe 3-3 to filter the smoke and dust in the modular house 1 and discharge it into the environment;

[0079] An air intake fan 3-2 is also installed on the air filter 3-1. The air filter 3-1 uses a filter adsorption type; after smoke is drawn into the air filter 3-1, it passes through multiple layers of filters. Different filters target or adsorb different pollutants, including:

[0080] Pre-filter: Used to filter larger particles, such as hair and dust, to protect subsequent filters and extend their service life;

[0081] Activated carbon filter: It uses the porous structure of activated carbon to adsorb gaseous pollutants such as formaldehyde, benzene, and odors, and removes harmful gases through a combination of physical and chemical adsorption.

[0082] HEPA filter: Composed of a dense fiber mesh, it can filter particles with a diameter of ≥0.3 microns, such as finer dust.

[0083] The filtered smoke can be directly discharged into the environment, reducing pollution to the surrounding environment;

[0084] Heating devices 1-6 are distributed below the suspension rods inside the modular house 1. The main body of heating devices 1-6 is a double-layered cuboid structure, with the upper layer being shorter than the lower layer, and heating devices 1-6 are placed at an angle.

[0085] The heating device 1-6 has a built-in matrix heating rod 1-6-1, and the heating rod 1-6-1 is located on the upper layer of the cuboid structure. The surface of the heating rod 1-6-1 is covered with a fitted corrugated heat-resistant glass 1-6-2. The heating rod 1-6-1 is used to bake the cured meat hanging above, and works with the temperature sensor installed in the modular house 1 to achieve automatic temperature control around the clock.

[0086] In addition to preventing grease from dripping directly onto the heating rod 1-6-1, the corrugated heat-resistant glass 1-6-2 can also guide the grease to slide down using its tilt angle, and the high temperature can also prevent the grease from solidifying.

[0087] The heat-resistant glass 1-6-2 is installed using a drawer-type structure. After the production is completed, the heat-resistant glass can be taken out by pulling it down, and after cleaning, it can be reused.

[0088] A collection trough 1-6-3 is reserved between the lower and upper layers of the cuboid structure. All the grease dripping from the top enters the collection trough 1-6-3 for centralized collection and treatment. An upward-extending baffle 1-6-4 is provided at the bottom of the collection trough 1-6-3.

[0089] To ensure cleaner oil collection, materials such as soil, bentonite, zeolite, diatomaceous earth, or other oil-absorbing substances can be filled into the collection tank 1-6-3. These materials absorb the oil and its odor, reducing the impact of the odor on the cured meat and making the flavor of the cured meat and smoked aroma more pure.

[0090] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or basic characteristics. Therefore, the embodiments should be considered exemplary and non-limiting in all respects. The scope of the invention is defined by the appended claims rather than the foregoing description. Therefore, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention, and no reference numerals in the claims should be construed as limiting the scope of the claims.

[0091] This smoking chamber achieves standardized and environmentally friendly production of cured meat through a combined sealing structure, intelligent smoke distribution system, two-way air path control, and high-efficiency oil processing module. The specific principle is as follows:

[0092] 1. Basic sealing and material suspension:

[0093] The modular house 1 is assembled with roof sealing plate 1-1, wall sealing plate 1-2, heat-insulating floor 1-3 and modular beam 1-5 by hinges to form a fully sealed space. The sealing strip on the side of the door further enhances the sealing performance and reduces heat and smoke leakage. The heat-insulating and flame-retardant material ensures the stable temperature inside the furnace and avoids the risk of fire.

[0094] After initial cleaning, the cured meat is hung on the horizontal hanging rods within the combined beam 1-5. The hanging height is matched with the spacing between the spray device 2-4 and the heating device 1-6, laying the foundation for uniform smoking and oil collection.

[0095] 2. Heat source supply and smoke guidance:

[0096] The wood-burning stove 2 contains firewood specifically for smoking. After being lit, it is kept in a smoldering state by a charcoal rack. The heat generated is transferred into the room through the pre-reserved installation slot in the modular house 1 as a basic heat energy supplement. At the same time, the smoke is discharged through the chimney and the flow direction is controlled by a three-way smoke guide valve 2-1. When smoking, the smoke guide pipe 2-2 is connected, and when not smoking, it is directly discharged to the outside.

[0097] The smoke pipe 2-2 introduces the smoke into the modular house 1, and then distributes it to multiple spray devices 2-4 through the adapter 2-3. The spray devices 2-4 adjust their tilt angle through the adjustable support frame at the top of the support rod 2-5 to ensure that the smoke spray direction is accurately directed toward the hanging cured meat, and that it is offset from the installation position below the hanging rod to avoid grease dripping and adhering.

[0098] The smoke guide fan 2-4-1 of the spray device 2-4 is started under the control of the PLC control box. The speed is adjusted according to the difference in installation position: the smoke guide fan 2-4-1 closer to the wood stove 2 has a slower speed and weaker negative pressure, while the one farther away has a faster speed and stronger negative pressure. The smoke distribution in the smoke guide pipe 2-2 is balanced by the differentiated negative pressure to achieve uniform smoke supply under long-distance transportation.

[0099] When the smoke flows through the matrix-type incense plate 2-4-2 inside the spray device 2-4, it mixes thoroughly with the flavor substances released by incense materials such as cinnamon and apple wood. At the same time, the high temperature of the smoke itself accelerates the volatilization of the incense aroma, allowing the cured meat to absorb diverse flavors without the need for artificial addition of flavorings.

[0100] 3. Temperature control:

[0101] The heating device 1-6 inside the modular room 1 is activated, and the built-in matrix heating rod 1-6-1 is powered on and heats up. In conjunction with the indoor temperature sensor, automatic temperature control is achieved to ensure that the temperature inside the furnace is stable within the set range, adapting to different smoking process requirements.

[0102] The corrugated heat-resistant glass 1-6-2 on the surface of the heating rod 1-6-1 prevents the grease dripping from the cured meat from directly contacting the heating element, thus avoiding scorching; on the other hand, the inclined structure guides the grease to slide down the corrugated surface to the collection tank 1-6-3 in the lower layer, and the high temperature characteristic also prevents the grease from solidifying.

[0103] 4. Switching between air intake and exhaust modes:

[0104] Intake mode selection:

[0105] Natural Circulation Mode: Open the sealing plate at the connection of blowers 1-4, one end of the intake blower draws in outside air, and the other end of the exhaust blower discharges indoor air, forming natural convection, which is suitable for traditional fumigation processes.

[0106] Closed-loop mode: The enclosed modular room 1 is achieved through the air intake device 4. The air intake pipe 4-1 is connected to the external clean air supply device. After being diverted by the branch pipe, the air intake valve 4-2 controls the air intake to deliver clean air into the room, which helps to fix the flavor of the cured meat and reduce the impact of pollutants.

[0107] Smoke extraction mode selection:

[0108] Natural Circulation Mode: Synchronized with the natural air intake mode, the fans at both ends 1-4 are turned on to quickly expel the residual smoke after smoking.

[0109] Closed-loop mode: When the smoke exhaust device 3 is activated, the duct fan 3-2 at the end of the lateral extension pipe slowly absorbs indoor smoke and dust, which is then transported to the air filter 3-1 through the smoke extraction pipe 3-3. The smoke passes through the pre-filter to filter large particulate impurities, the activated carbon filter to adsorb gaseous pollutants and odors, and the HEPA filter to filter fine dust ≥0.3 microns. After purification, the smoke is discharged in compliance with standards, avoiding environmental pollution.

[0110] 5. Oil collection and processing:

[0111] The grease dripping from the cured meat is guided by the heat-resistant glass 1-6-2 into the collection tank 1-6-3. The tank is filled with oil-absorbing substances such as bentonite and diatomaceous earth to absorb the grease and odor, preventing odors from interfering with the flavor of the cured meat.

[0112] The baffle 1-6-4 at the bottom of the collection tank 1-6-3 prevents grease from overflowing. After smoking, the heat-resistant glass 1-6-2 can be pulled out through the drawer-type structure, cleaned and reused, reducing equipment maintenance costs.

[0113] 6. Intelligent control core

[0114] The PLC control box is electrically connected to each spray device 2-4, heating device 1-6, fan 1-4, and duct fan 3-2, and is equipped with temperature sensor, smoke sensor, and air pressure sensor to monitor the furnace temperature, smoke concentration, and internal air pressure in real time. According to preset parameters, it automatically adjusts the speed of the smoke guide fan 2-4-1, the power of the heating rod 1-6-1, and the opening and closing of the air circuit valves to achieve standardized production without human intervention.

[0115] 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. A smoking room for producing cured meat, comprising a modular house (1), a wood-burning stove (2) installed outside the modular house (1), and a smoke exhaust device (3) and an air intake device (4) installed inside the modular house (1), characterized in that: The modular house (1) includes a roof sealing panel (1-1), a wall sealing panel (1-2), an insulated floor (1-3), and a modular beam (1-5). The roof sealing panel (1-1), the wall sealing panel (1-2), and the insulated floor (1-3) are installed on the modular beam (1-5) and assembled by hinges to form a sealed house. The top of the modular house (1) has a pre-reserved installation cavity. A suspension rod is installed inside the modular beam (1-5). A chimney is installed on the rear side of the wood-burning stove (2), and a smoke guide pipe (2-2) is connected to the chimney. A smoke guide valve (2-1) is installed near the chimney on the smoke guide pipe (2-2). The smoke guide pipe (2-2) extends into the modular house (1) and is equipped with multiple spray devices (2-4). An adapter (2-3) is installed between the spray device (2-4) and the smoke guide pipe (2-2). The main body of the spray device (2-4) is a rectangular mounting box. A smoke guide fan (2-4-1) is installed on the side of the mounting box facing the suspension rod. A matrix arrangement of incense burners (2-4-2) is installed inside the mounting box. An air intake device (4) is installed inside the cavity at the top of the modular house (1). The air intake device (4) includes an air intake pipe (4-1) and air intake valves (4-2) distributed on the air intake pipe (4-1). One end of the air intake pipe (4-1) is connected to the outside of the modular house (1) and connected to a clean air supply device. The top mounting cavity of the modular house (1) is also equipped with a smoke exhaust device (3), which includes a multi-stage air filter (3-1), a diversion fan (3-2), and a smoke extraction pipe (3-3). The diversion fan (3-2) slowly draws in the smoke and dust inside the modular house (1) and delivers it to the outside through the smoke extraction pipe (3-3). The air filter (3-1) is installed on the top outside of the modular house (1), and the air inlet of the air filter (3-1) is connected to the smoke extraction pipe (3-3) to filter the smoke and dust and discharge it into the environment. Heating devices (1-6) are distributed below the suspension rods inside the modular house (1). A matrix heating rod (1-6-1) is built in the upper part of the heating device (1-6). The surface of the heating rod (1-6-1) is covered with corrugated heat-resistant glass (1-6-2). A collection trough (1-6-3) is opened in the middle of the heating device (1-6). The collection trough (1-6-3) is filled with grease-absorbing soil.

2. The smoking room for producing cured meat according to claim 1, characterized in that: The modular house (1) has a passageway at one end, and the passageway is equipped with a hinged door. The sides of the door are sealed with sealing strips. The roof sealing panel (1-1), wall sealing panel (1-2), and heat-insulating floor (1-3) are all made of heat-insulating and flame-retardant materials. The top of the inner cavity of the modular house (1) is equipped with a baffle plate, which is used to separate the installation cavity; Fans (1-4) are installed at both ends of the modular house (1). A sealing plate is installed at the connection between the fan (1-4) and the modular house (1). One fan (1-4) is an intake fan, and the other is an exhaust fan.

3. The smoking room for producing cured meat according to claim 1, characterized in that: The wood-fired stove (2) includes a stainless steel shell, a flip-top stove door, and a charcoal rack. When in use, firewood for smoking cured meat is placed inside the stove. The rear end of the wood-fired stove (2) is inserted into the modular house (1). An installation slot is reserved in the modular house (1) near the wood-fired stove (2). The heat generated by the wood-fired stove (2) is used as a supplement to provide heat energy to the modular house (1). The smoke guide valve (2-1) is a three-way valve that guides the smoke generated in the wood stove (2) into the smoke guide pipe (2-2), or closes the connection with the smoke guide pipe (2-2) to discharge the smoke directly to the outside.

4. The smoking room for producing cured meat according to claim 1, characterized in that: A support rod (2-5) is installed at the bottom of the spraying device (2-4). An adjustable lifting frame is installed between the top of the support rod (2-5) and the spraying device (2-4). The spraying device (2-4) uses the lifting frame to adjust the tilt angle so that it faces the cured meat hanging on the hanging rod. The spraying device (2-4) is located on both sides of the modular house (1) and is offset from the hanging rod.

5. A smoking room for producing cured meat according to claim 1, characterized in that: the smoke... The smoke is guided from the smoke guide pipe (2-2) to the spray device (2-4) and sprayed outward through the spray device (2-4); when the smoke guide fan (2-4-1) rotates, the air in the installation box is drawn out to create a negative pressure environment, while the smoke in the smoke guide pipe (2-2) flows towards the low pressure direction and is drawn outward through the smoke guide fan (2-4-1) to realize closed-loop smoke delivery operation; The incense burner (2-4-2) is made of wood used for incense burning. When the smoke passes through the incense burner (2-4-2), it mixes with the aroma of incense. The high temperature of the smoke itself also makes it easier for the aroma of the incense burner (2-4-2) to evaporate, thus adding flavor to the smoked bacon.

6. A smoking room for producing cured meat according to claim 5, characterized in that: The fumigation chamber is equipped with at least one intelligent PLC control box. Each spraying device (2-4) is electrically connected to the PLC control box. Depending on the distance, the smoke guide fan (2-4-1) on each spraying device (2-4) is adjusted to a different speed to achieve smoke distribution. The smoke guide fan (2-4-1) located near the wood-burning stove (2) rotates slowly and generates weak negative pressure; the smoke guide fan (2-4-1) located far from the wood-burning stove (2) rotates quickly and generates strong negative pressure.

7. A smoking room for producing cured meat according to claim 1, characterized in that: The smoking pipe (3-3) extends along the modular house (1), and multiple L-shaped lateral extension pipes are symmetrically distributed on both sides. The lateral extension pipes extend downward to the top of the suspension rod, and a diversion fan (3-2) is installed in the inner cavity of the lateral extension pipe near the suspension rod. The intake pipe (4-1) extends along the direction of the mounting cavity. Multiple branch pipes are symmetrically installed on both sides of the intake pipe. The branch pipes extend downward and an intake valve (4-2) is installed at the end of the branch pipe.

8. A smoking room for producing cured meat according to claim 7, characterized in that: An air intake fan (3-2) is also installed on the air filter (3-1), and the air filter (3-1) adopts a filter adsorption type filter. After the smoke is drawn into the air filter (3-1), it passes through multiple layers of filters in sequence. Different filters filter or adsorb different pollutants, including: Pre-filter: Used to filter larger particles; Activated carbon filter: Utilizes the porous structure of activated carbon to adsorb gaseous pollutants; HEPA filter: Composed of a dense fiber mesh, it filters micron-sized particles.

9. A smoking room for producing cured meat according to claim 1, characterized in that: The main body of the heating device (1-6) is a double-layer cuboid structure, and the heating device (1-6) is placed at an angle; the heating rod (1-6-1) is located on the upper layer of the cuboid structure. The heating rod (1-6-1) is used to bake the cured meat hanging above. It works with the temperature sensor installed in the modular house (1) to achieve automatic temperature control all day long.

10. A smoking room for producing cured meat according to claim 9, characterized in that: The corrugated heat-resistant glass (1-6-2) prevents grease from dripping directly onto the heating rod (1-6-1) and also uses an inclined angle to guide the grease to slide down; the heat-resistant glass (1-6-2) is installed using a drawer-type structure; A collection trough (1-6-3) is reserved between the lower and upper layers of the cuboid structure. All the grease dripping from the top enters the collection trough (1-6-3) for centralized collection and treatment. An upward-extending baffle (1-6-4) is provided at the bottom of the collection trough (1-6-3). Oil-absorbing soils include soil, bentonite, zeolite, and diatomaceous earth. They absorb oil and its odor at the same time, reducing the volatility of the oil odor.

Images