Air duct structure of high-precision drying oven

Abstract

The utility model provides an air duct structure of a high-precision drying oven, and relates to the field of material drying equipment, the air duct structure of the high-precision drying oven comprises a drying oven and an auxiliary baking assembly, a circulating baking assembly is arranged in the drying oven, and the circulating baking assembly comprises an auxiliary drying oven and a shell arranged at the top of the drying oven; a drying machine is fixedly installed on the back of the drying oven, a plate body is fixedly installed in the drying oven, and a connecting pipeline is fixedly installed between the plate body and the two sides of the shell. According to the air duct structure of the high-precision drying oven, baked vegetables and fruits are placed on a baking frame, and when the temperature of the drying oven is too high and cooling needs to be conducted, an exhaust fan is started; the steam pipeline is filled with steam and hot air, the steam can be converted into heat energy through the arranged steam heat exchanger to bake vegetables and fruits in the auxiliary oven, the problem of steam waste is avoided, heat can be circularly baked, and then the problem of steam heat waste is reduced.

Description

Technical Field

[0001] The present application relates to the field of material drying equipment, and specifically to an air duct structure of a high-precision drying oven. Background Art

[0002] Hot air circulation oven is suitable for heating, curing, drying and dehydrating materials in the pharmaceutical, chemical, food, agricultural and sideline products, aquatic products, light industry and other industries. Its basic principle is to use steam or electricity as thermal energy, with steam heater or electric heating element to generate heat, and use fan for convection heat exchange to transfer heat to the material.

[0003] In the current hot air circulation system, when baking fruits and vegetables in the box, hot air circulates through the pipeline. However, during the baking process, a large amount of steam is generated. The inventor believes that the steam still contains a large amount of usable heat energy, which will help improve the baking efficiency if fully utilized.

[0004] Therefore, a new high-precision air duct structure of an oven is provided to solve the above problems. Utility Model Content

[0005] 1. Technical issues to be resolved

[0006] In view of the deficiencies in the prior art, the present application provides an air duct structure for a high-precision oven, which solves the problems mentioned in the above background technology.

[0007] (II) Technical solution

[0008] To achieve the above objectives, the present application is implemented through the following technical solutions: a duct structure of a high-precision oven, comprising an oven and an auxiliary baking component, a circulating baking component is arranged inside the oven, the circulating baking component comprises an auxiliary oven and a shell arranged on the top of the oven, a dryer is fixedly installed on the back of the oven, a pipe is fixedly installed between the dryer and the shell, a plate is fixedly installed inside the oven, and connecting pipes are fixedly installed between the plate and both sides of the shell.

[0009] Preferably, a hot air outlet is provided inside the plate body, a water vapor outlet is provided between the inner and outer walls inside the oven, and an atomic absorption cover is fixedly installed at the port of the water vapor outlet.

[0010] By adopting the above technical solution, the atomic absorption cover can absorb and rotate the hot gas outlet, thereby reducing heat waste.

[0011] Preferably, an exhaust fan is rotatably connected inside the atomic absorption cover, a steam heat exchanger is fixedly installed inside the auxiliary oven, and a water vapor pipe is fixedly installed between the steam heat exchanger and the inside of the atomic absorption cover.

[0012] By adopting the above technical solution, the steam heat exchanger can convert the heat energy of the steam transported by the steam pipeline, thereby making it possible.

[0013] Preferably, anti-skid support feet are fixedly installed at the lower parts of the oven and the auxiliary oven, and a temperature detection controller is fixedly installed on the outer surface of the oven.

[0014] By adopting the above technical solution, the anti-skid support feet can increase the friction of the bottom of the oven, so that the oven can stand more stably.

[0015] Preferably, the auxiliary baking assembly comprises a through slot opened at the lower part of the oven, a water receiving plate is slidably arranged inside the through slot, and a sealing plate is fixedly mounted at one end of the water receiving plate.

[0016] By adopting the above technical solution, the water receiving plate can receive the moisture of the fruits and vegetables on the baking rack during baking, thereby preventing water droplets from falling into the oven.

[0017] Preferably, clamping blocks are fixedly mounted on both ends of the blocking plate, and slots are provided on the side walls of the oven, and the clamping blocks are inserted into the slots.

[0018] By adopting the above technical solution, the set blocking plate is then aligned.

[0019] Preferably, the side wall of the slot is rotatably connected with a bolt, a baking rack is provided inside the oven, and drip holes are provided inside the baking rack and the through slot.

[0020] By adopting the above technical solution, the provided drip holes can allow the moisture of the fruits and vegetables on the baking rack to be discharged, so that the fruits and vegetables can be dried quickly.

[0021] (III) Beneficial effects

[0022] The present application provides an air duct structure of a high-precision oven. The beneficial effects are as follows:

[0023] 1. Put the fruits and vegetables to be baked on the baking rack, and then put the baking rack into the oven, close the door and turn on the dryer to fill the pipe with hot air. The pipe is filled with hot air, which causes the shell to be diverted and the hot air to be transferred in the connecting pipe. The hot air is then discharged through the steam exhaust port on the plate body, so that the fruits and vegetables on the upper, lower and middle parts of the baking rack can be evenly baked. The set temperature detection controller can control and detect the baking temperature. At the same time, the set temperature detection controller can control the baking time with higher precision. When the temperature of the oven is too high and needs to be cooled down, the exhaust fan is turned on to fill the water vapor pipe with water vapor and hot air. The set steam heat exchanger can convert the steam into heat energy and bake the fruits and vegetables in the auxiliary oven, avoiding the problem of water vapor waste, so that the heat can be circulated for baking, and then reduce the problem of steam heat waste.

[0024] 2. By turning the bolts, the block contacts the limit position, which facilitates the withdrawal of the blocking plate. The withdrawal of the blocking plate drives the water receiving plate to be withdrawn, thereby reducing the water vapor inside the oven so that the fruits and vegetables in the oven can be dried faster. Similarly, by injecting water into the upper part of the water receiving plate, the baked fruits and vegetables can be better, avoiding the occurrence of shriveling due to excessive water loss during baking. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the implementation scheme of the utility model or the technical scheme in the prior art, the drawings required for use in the implementation scheme or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some implementation schemes of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0026] Figure 1 This is a schematic diagram of the main structure of this application;

[0027] Figure 2 This is a schematic diagram of the front view structure of this application;

[0028] Figure 3 This is a schematic diagram of the back structure of the present application;

[0029] Figure 4 A detailed view of the interior of the oven for this application;

[0030] Figure 5 For this application Figure 3 Enlarged view of point A in .

[0031] In the figure: 1. oven; 2. circulating baking component; 21. anti-slip support foot; 22. pipeline; 23. shell; 24. connecting pipeline; 25. temperature detection controller; 26. plate; 27. steam heat exchanger; 28. atomic absorption cover; 29. ​​exhaust fan; 210. water vapor pipeline; 211. auxiliary oven; 212. dryer; 3. auxiliary baking component; 31. baking rack; 32. drip hole; 33. through groove; 34. water receiving plate; 35. sealing plate; 36. block; 37. slot; 38. bolt. DETAILED DESCRIPTION

[0032] It should be noted that in the description of the embodiments of the present application, the terms "front, rear", "left, right", "up, down", etc. indicating directions or positional relationships are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore cannot be understood as a limitation on the present application. The terms "install", "connect", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection, or an indirect connection through an intermediate medium, or it can be a connection between the two elements. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to specific circumstances.

[0033] The present application is further described in detail below through drawings and examples.

[0034] Reference Figures 1 to 5 The embodiment of the present application provides an air duct structure of a high-precision oven, including an oven 1 and an auxiliary baking component 3. A circulating baking component 2 is arranged inside the oven 1. The circulating baking component 2 includes an auxiliary oven 211 and a shell 23 arranged on the top of the oven 1. A dryer 212 is fixedly installed on the back of the oven 1, and a pipe 22 is fixedly installed between the dryer 212 and the shell 23. A plate body 26 is fixedly installed inside the oven 1, and a connecting pipe 24 is fixedly installed between the plate body 26 and both sides of the shell 23.

[0035] Reference Figures 1 to 5In one aspect of the present embodiment, a hot air outlet is provided inside the plate body 26, a water vapor outlet is provided between the inner and outer walls of the oven, an atomic absorption cover 28 is fixedly installed at the port of the water vapor outlet, an exhaust fan 29 is rotatably connected inside the atomic absorption cover 28, a steam heat exchanger 27 is fixedly installed inside the auxiliary oven 211, a water vapor pipe 210 is fixedly installed between the steam heat exchanger 27 and the atomic absorption cover 28, non-slip support feet 21 are fixedly installed at the bottom of the oven 1 and the auxiliary oven 211, a temperature detection controller 25 is fixedly installed on the outer surface of the oven 1, and the user puts the baked fruits and vegetables on the baking rack 31, and then puts the baking rack 31 into the oven 1, closes the door, and then turns on the dryer 212 to make the pipe 22 The inside is filled with hot air, and the pipe 22 is filled with hot air so that the shell 23 is diverted so that the hot air is transferred in the connecting pipe 24, and then the hot air is discharged through the water vapor exhaust port opened in the plate body 26, so that the fruits and vegetables in the upper, lower and middle parts of the baking rack 31 can be evenly baked. The set temperature detection controller 25 can control and detect the baking temperature. When the temperature of the oven 1 is too high and needs to be cooled down, the exhaust fan 29 is turned on to make the water vapor pipe 210 full of water vapor and hot air. The steam heat exchanger 27 can convert the steam into heat energy and bake the fruits and vegetables in the auxiliary oven 211, avoiding the problem of water vapor waste, so that the heat can be circulated for baking, and then reduce the problem of steam heat waste.

[0036] Reference Figures 1 to 5 In one aspect of the present embodiment, the auxiliary baking assembly 3 includes a through slot 33 provided at the lower part of the oven 1, a water receiving plate 34 is slidably arranged inside the through slot 33, a sealing plate 35 is fixedly installed at one end of the water receiving plate 34, and blocks 36 are fixedly installed at both ends of the sealing plate 35, a slot 37 is provided on the side wall of the oven 1, the block 36 is inserted into the inside of the slot 37, a bolt 38 is rotatably connected to the side wall of the slot 37, a baking rack 31 is provided inside the oven 1, and a dripping When water drops from baking fall onto the upper part of the water receiving plate 34 through the water dripping hole 32, the bolt 38 is rotated to make the block 36 contact the limit position, so that the sealing plate 35 can be pulled out. The sealing plate 35 is pulled out to drive the water receiving plate 34 to be pulled out, thereby reducing the water vapor inside the oven 1 so that the fruits and vegetables in the oven 1 can be dried faster. Similarly, by injecting water into the upper part of the water receiving plate 34, the baked fruits and vegetables can be better, avoiding the occurrence of shriveling due to excessive water loss during baking.

[0037] All electrical equipment in this solution are powered by an external power supply.

[0038] Working principle: the user puts the baked fruits and vegetables on the baking rack 31, and then puts the baking rack 31 into the oven 1, closes the door and turns on the dryer 212 to fill the pipe 22 with hot air. The pipe 22 is filled with hot air, which is diverted in the shell 23 to transfer the hot air in the connecting pipe 24, and then the hot air is discharged through the water vapor outlet opened in the plate body 26, so that the fruits and vegetables on the upper, lower and middle parts of the baking rack 31 can be evenly baked. The temperature detection controller 25 can control and detect the baking temperature. When the temperature of the oven 1 is too high and needs to be cooled down, the exhaust fan 29 is turned on to fill the water vapor pipe 210 with water vapor and hot air. The steam heat exchanger 27 can convert steam into heat energy and bake the fruits and vegetables in the auxiliary oven 211, avoiding the problem of water vapor waste, allowing heat to be circulated for baking, and then reducing the problem of steam heat waste. When the water droplets from baking fall onto the upper part of the water receiving plate 34 through the drip holes 32, the bolts 38 are rotated to make the block 36 contact the limit, so that the sealing plate 35 is convenient to be withdrawn. The withdrawal of the sealing plate 35 drives the withdrawal of the water receiving plate 34, and then the water vapor inside the oven 1 can be reduced, so that the fruits and vegetables in the oven 1 can be dried faster. Similarly, by injecting water into the upper part of the water receiving plate 34, the baked fruits and vegetables can be better, avoiding the occurrence of shriveling due to excessive water loss during baking.

[0039] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0040] Although the embodiments of the present application have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present application, and that the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. An air duct structure of a high-precision oven, comprising an oven (1) and an auxiliary baking component (3), characterized in that: A circulating baking component (2) is arranged inside the oven (1), and the circulating baking component (2) comprises an auxiliary oven (211) and a shell (23) arranged on the top of the oven (1); a dryer (212) is fixedly installed on the back of the oven (1); a pipe (22) is fixedly installed between the dryer (212) and the shell (23); a plate (26) is fixedly installed inside the oven (1); and connecting pipes (24) are fixedly installed between the plate (26) and both sides of the shell (23).

2. The air duct structure of a high-precision oven according to claim 1, characterized in that: A hot air outlet is provided inside the plate body (26), a water vapor outlet is provided between the inner and outer walls inside the oven (1), and an atomic absorption cover (28) is fixedly installed at the port of the water vapor outlet.

3. The air duct structure of a high-precision oven according to claim 2, characterized in that: An exhaust fan (29) is rotatably connected inside the atomic absorption cover (28), a steam heat exchanger (27) is fixedly installed inside the auxiliary oven (211), and a water vapor pipe (210) is fixedly installed between the steam heat exchanger (27) and the inside of the atomic absorption cover (28).

4. The air duct structure of a high-precision oven according to claim 3, characterized in that: Anti-slip support feet (21) are fixedly mounted on the lower parts of the oven (1) and the auxiliary oven (211), and a temperature detection controller (25) is fixedly mounted on the outer surface of the oven (1).

5. The air duct structure of a high-precision oven according to claim 1, characterized in that: The auxiliary baking assembly (3) comprises a through groove (33) provided at the lower part of the oven (1), a water receiving plate (34) slidingly arranged inside the through groove (33), and a sealing plate (35) fixedly mounted at one end of the water receiving plate (34).

6. The air duct structure of a high-precision oven according to claim 5, characterized in that: Blocks (36) are fixedly mounted on both ends of the blocking plate (35), a slot (37) is provided on the side wall of the oven (1), and the block (36) is inserted into the slot (37).

7. The air duct structure of a high-precision oven according to claim 6, characterized in that: The side wall of the slot (37) is rotatably connected with a bolt (38); a baking rack (31) is provided inside the oven (1); and drip holes (32) are provided inside the baking rack (31) and the through slot (33).

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