Hot air circulation pastry baking machine

Abstract

The utility model discloses a hot air circulation pastry baking machine which comprises a machine box, a first fan, an air inlet, an air conveying box, a second fan and a box door, the bottom of the machine box is provided with the first fan, the top of the machine box is provided with the air inlet, the rear side of the air inlet is connected with the air conveying box through a pipeline, and the right side of the air conveying box is provided with the second fan. An air outlet is formed in the left side of the air conveying box, a first sliding groove is formed in the outer side of the air outlet, and a supporting frame is connected into the first sliding groove. A hot air circulation structure composed of a first fan, an electric heating wire structure, an air inlet, an air conveying box, a second fan, an air outlet, an air conveying frame and nozzles is arranged in the baking machine, so that hot air blown out by the first fan is heated by the electric heating wire structure and then is sprayed out from the nozzles in the air conveying frame, and the nozzles are uniformly distributed at the bottom of a baking placement plate; therefore, the heat in the baking machine is more uniform, the baking uniformity is improved, and the baking effect is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of cake baking, in particular to a hot air circulation cake baking machine. Background Art

[0002] Baking, also known as roasting or baking, refers to the process of dehydrating, drying and hardening materials by dry heat below the ignition point of the materials. Baking is an indispensable step in the production of bread and cake products. After baking, starch undergoes gelatinization, protein denaturation and a series of chemical changes, which can help bread and cakes reach the purpose of maturation and change the taste of food. Therefore, a baking machine is needed to carry out baking work.

[0003] However, the heating units of the existing baking machines are mostly arranged on the periphery of the baking machines. During the baking process of the cakes, the heating effect of the cakes in the center becomes worse, so that the cakes are baked unevenly during the baking process, resulting in poor baking effect; at the same time, when baking the cakes, in order to prevent the cakes from sticking to the baking rack at the bottom, a layer of oil is often brushed on it, which will cause a large amount of oil stains to remain on the baking rack after long-term use, affecting the use of the baking machine. Therefore, we propose a hot air circulation cake baking machine to solve the above problems. Utility Model Content

[0004] The utility model aims to provide a hot air circulation pastry baking machine to solve the problems of uneven baking and a large amount of oil stains remaining on the baking rack of the pastry baking machines currently on the market as mentioned in the background art.

[0005] To achieve the above-mentioned purpose, the utility model provides the following technical scheme: a hot air circulation pastry baking machine, comprising a chassis, a first fan, an air inlet, an air delivery box, a second fan and a box door, the first fan is arranged at the bottom of the chassis, and the air inlet is arranged at the top of the chassis, and the rear side of the air inlet is connected to the air delivery box through a pipeline, the second fan is arranged on the right side of the air delivery box, and the air outlet is arranged on the left side of the air delivery box, and the first slide is arranged on the outer side of the air outlet, a support frame is connected in the first slide, and the air inlet is arranged in the right side of the support frame, and the air delivery frame is arranged in the support frame, a nozzle is arranged on the air delivery frame, and a placement plate is arranged on the top of the air delivery frame, and a support rod is arranged in the placement plate, a collecting box is arranged at the bottom of the support rod, a third rotating shaft is arranged on the surface of the support frame, and the third rotating shaft is connected to a baffle, a first rotating shaft is arranged on the outer side of the support frame, and the first rotating shaft is connected to a connecting rod, and the other end of the connecting rod is connected to the box door.

[0006] Preferably, the first fan and the air inlet are both provided with electric heating devices, and are respectively arranged on the upper and lower sides inside the chassis.

[0007] Preferably, the air outlet passes through the first slide slot and is connected to the air inlet in the support frame, and the support frame and the first slide slot form a slide slot movable structure in the chassis.

[0008] Preferably, the air delivery frame is a grid structure, and the nozzles are distributed on the grid of the air delivery frame at equal intervals.

[0009] Preferably, the support rods are distributed on the placement plate at equal intervals, and are in a "V" shape.

[0010] Preferably, the third rotating shaft and the baffle plate form a snap-fit ​​structure between the support frame and the placement plate.

[0011] Compared with the prior art, the beneficial effects of the utility model are: the hot air circulation pastry baking machine;

[0012] (1) A hot air circulation structure consisting of a first fan, a heating wire structure, an air inlet, an air delivery box, a second fan, an air outlet, an air delivery frame, and a nozzle is arranged in the baking machine, so that the hot air blown out by the first fan is heated by the heating wire structure and then ejected from the nozzle on the air delivery frame, and the nozzles are evenly distributed at the bottom of the baking placement plate, so that the heat inside the baking machine is relatively uniform, thereby improving the uniformity of baking and the baking effect. The outer side of the support frame connects one end of the support frame to the box door through a first rotating shaft and a connecting rod, and the support frame and the first slide groove in the box are a slide groove connection structure, so that when the box door is opened, the support frame and the placement plate with food inside can be pulled out, thereby avoiding high temperature burns to the staff during baking;

[0013] (2) By setting support rods arranged at equal intervals at the bottom of the placement plate, and the support rods are "V"-shaped, and a collection box is set at the bottom of the support rods, the contact area of ​​the bottom of the pastry is reduced to reduce the possibility of adhesion. At the same time, the fallen oil is introduced into the collection box for collection through the inclined surface of the support rod to avoid the accumulation and dripping of oil stains at the bottom of the box to affect the work. At the same time, the support frame and the placement plate are fixed by a snap-on structure composed of a third rotating shaft and a baffle, so as to facilitate the rapid disassembly and assembly of the placement plate, so that it can be replaced after a period of use to prevent excessive oil stains in the collection box. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a schematic diagram of the front section structure of the utility model;

[0015] Figure 2 This is a schematic diagram of the front section structure of the baking rack of the utility model;

[0016] Figure 3 For this utility model Figure 1 Schematic diagram of the cross-section structure at point A in the middle;

[0017] Figure 4This is a schematic diagram of the top-sectional structure of the utility model;

[0018] Figure 5 For this utility model Figure 4 Schematic diagram of the side section structure at point B in the middle.

[0019] In the figure: 1. chassis; 2. first fan; 3. air inlet; 4. air delivery box; 5. second fan; 6. air outlet; 7. first slide; 8. support frame; 9. air inlet; 10. air delivery frame; 11. nozzle; 12. placement plate; 13. support rod; 14. collection box; 15. first rotating shaft; 16. connecting rod; 17. box door; 18. third rotating shaft; 19. baffle. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0021] See also Figure 1-5 The utility model provides a technical solution: a hot air circulation pastry baking machine, comprising a chassis 1, a first fan 2, an air inlet 3, an air delivery box 4, a second fan 5, an air outlet 6, a first slide 7, a support frame 8, an air inlet 9, an air delivery frame 10, a nozzle 11, a placement plate 12, a support rod 13, a collection box 14, a first rotating shaft 15, a connecting rod 16, a cabinet door 17, a third rotating shaft 18 and a baffle 19, the chassis 1 is provided with a first fan 2 at the bottom, and an air inlet 3 is provided at the top of the chassis 1, and the rear side of the air inlet 3 is connected to the air delivery box 4 through a pipeline, the second fan 5 is provided on the right side of the air delivery box 4, and the air outlet 6 is provided on the left side of the air delivery box 4 , and a first slide groove 7 is arranged on the outer side of the air outlet 6, a support frame 8 is connected in the first slide groove 7, and an air inlet 9 is arranged in the right side of the support frame 8, and an air delivery frame 10 is arranged in the support frame 8, a nozzle 11 is arranged on the air delivery frame 10, and a placement plate 12 is arranged on the top of the air delivery frame 10, and a support rod 13 is arranged in the placement plate 12, a collecting box 14 is arranged at the bottom of the support rod 13, a third rotating shaft 18 is arranged on the surface of the support frame 8, and a baffle 19 is connected to the third rotating shaft 18, a first rotating shaft 15 is arranged on the outer side of the support frame 8, and a connecting rod 16 is connected to the first rotating shaft 15, and the other end of the connecting rod 16 is connected to the box door 17.

[0022] The first fan 2 and the air inlet 3 are both provided with electric heating devices, and are respectively arranged on the upper and lower sides of the inside of the chassis 1, so that the inside of the chassis 1 is heated by the electric heating devices arranged above and below. At the same time, the first fan 2 and the air inlet 3 are on the same vertical line, so that the wind blown by the first fan 2 can enter the air inlet 3 and be heated by the electric heating wire, and the electric heating device is a grid structure, so as to facilitate the passage of air.

[0023] The air outlet 6 passes through the first slide groove 7 and is connected to the air inlet 9 in the support frame 8, so that the airflow entering from the air outlet 6 can enter the air delivery frame 10 through the air inlet 9, and the support frame 8 and the first slide groove 7 form a movable slide groove structure in the chassis 1, which is convenient for pulling out the support frame 8 through the slide groove structure to take and place the food on the internal placement plate 12.

[0024] The air delivery frame 10 is a grid structure, which is convenient for air flow to pass through, so that the air flow enters the air delivery frame 10 from the air inlet 9 and is dispersed into the support rods on the grid and then discharged from the nozzles 11 on the support rods. The nozzles 11 are evenly spaced and distributed on the upper and lower sides of the grid of the air delivery frame 10, so that the air flow from the nozzles 11 heats the cakes on the upper and lower sides, so that the cakes inside are heated evenly.

[0025] The support rods 13 are evenly spaced on the placement plate 12 and are V-shaped, which facilitates ventilation and can collect the oil brushed on the bottom of the cake in a collection box 14 connected at the bottom through the inclined surface. The width of the collection box 14 is the same as that of the support rods 13.

[0026] The third rotating shaft 18 and the baffle plate 19 form a snap-fit ​​structure between the support frame 8 and the placement plate 12, so that the placement plate 12 can be disassembled for easy replacement.

[0027] The box door 17 is connected to the support frame 8 via the first rotating shaft 15 , the connecting rod 16 , so that the support frame 8 can be pulled out when the box door 17 is opened.

[0028] Working principle: When using the hot air circulation pastry baking machine, first, pull the door 17 on the chassis 1 so that the support frame 8 connected by the connecting rod 16 and the first rotating shaft 15 is pulled out along the first sliding grooves 7 on both sides, and then put the pastries to be baked into the internal placement plate 12 of the support frame 8, and then close the door 17, so that the support frame 8 connected by the connecting rod 16 and the first rotating shaft 15 is also pushed into the chassis 1 along the first sliding grooves 7 on both sides;

[0029] Then, the first fan 2 and the motor heating device at the air inlet 3 are started, so that the temperature in the chassis 1 begins to rise, and then the first fan 2 and the second fan 5 are started, so that the hot air flow is blown from the first fan 2 to the air inlet 3 on the top of the chassis 1, and then the air flow is heated by the heating device in the air inlet 3 and flows into the air delivery box 4 along the pipeline, and the second fan 5 in the air delivery box 4 blows the air flow out from the air outlet 6 on the air delivery box 4, into the air delivery frame 10, and then discharged from the nozzle 11 on the air delivery frame 10, forming a cycle, so that the temperature of the chassis 1 is more uniform;

[0030] During the baking process, the sticky oil smeared on the bottom of the cake will flow into the collection box 14 along the inclined surface at the bottom of the placement plate 12 for collection. Then, after a period of use, the support frame 8 can be pulled out and the baffle 19 between the placement plate 12 and the support frame 8 can be rotated, and the placement plate 12 can be directly removed for replacement, so that the accumulated oil stains can be cleaned quickly and conveniently. The contents not described in detail in this manual belong to the existing technology known to professional and technical personnel in this field.

[0031] Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art may still modify the technical solutions described in the aforementioned embodiments, or make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A hot air circulation pastry baking machine, comprising a machine box (1), a first fan (2), an air inlet (3), an air delivery box (4), a second fan (5) and a machine door (17), characterized in that: The bottom of the chassis (1) is provided with a first fan (2), and the top of the chassis (1) is provided with an air inlet (3), and the rear side of the air inlet (3) is connected to an air delivery box (4) through a pipeline, the right side of the air delivery box (4) is provided with a second fan (5), and the left side of the air delivery box (4) is provided with an air outlet (6), and the outer side of the air outlet (6) is provided with a first slide groove (7), the first slide groove (7) is connected to a support frame (8), and the right side of the support frame (8) is provided with an air inlet (9), and the support frame (8) is provided with an air delivery frame (10), and the air delivery frame (11) is provided in the support frame (8), A nozzle (11) is arranged on the frame (10), and a placement plate (12) is arranged on the top of the air delivery frame (10), and a support rod (13) is arranged inside the placement plate (12), and a collection box (14) is arranged at the bottom of the support rod (13), a third rotating shaft (18) is arranged on the surface of the support frame (8), and a baffle (19) is connected to the third rotating shaft (18), a first rotating shaft (15) is arranged on the outside of the support frame (8), and a connecting rod (16) is connected to the first rotating shaft (15), and the other end of the connecting rod (16) is connected to a box door (17).

2. The hot air circulation pastry baking machine according to claim 1, characterized in that: The first fan (2) and the air inlet (3) are both provided with electric heating devices, and are respectively arranged on the upper and lower sides inside the chassis (1).

3. The hot air circulation pastry baking machine according to claim 1, characterized in that: The air outlet (6) passes through the first slide groove (7) and is connected to the air inlet (9) in the support frame (8), and the support frame (8) and the first slide groove (7) form a slide groove movable structure in the chassis (1).

4. The hot air circulation pastry baking machine according to claim 1, characterized in that: The air delivery frame (10) is a grid plate structure, and the nozzles (11) are distributed at equal intervals on the grid plate of the air delivery frame (10).

5. The hot air circulation pastry baking machine according to claim 1, characterized in that: The support rods (13) are distributed on the placement plate (12) at equal intervals, and the support rods (13) are in a "V" shape.

6. The hot air circulation pastry baking machine according to claim 1, characterized in that: The third rotating shaft (18) and the baffle plate (19) form a snap-fit ​​structure between the support frame (8) and the placement plate (12).

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