Energy-saving oven for food production

Abstract

The utility model relates to the technical field of food processing, in particular to an energy-saving oven for food production, which comprises an oven body and a hot air circulation device, an oven door is hinged to the front side surface of the oven body, a through groove is formed in one side, away from the hot air circulation device, of the oven body, and a baking tray structure is embedded in the through groove in a sliding manner. The through groove sequentially comprises a sealing groove A, a sliding groove and a sealing groove B from left to right, and the baking tray structure sequentially comprises a sealing plate A from left to right. According to the technical scheme, when dried food is taken out by drawing out the baking tray structure, the sealing plate A is tightly matched with the sealing groove A, so that loss of heat in the oven is reduced as much as possible when the dried food is taken out, and the effect of saving electric energy is achieved; and overhigh environment temperature caused by diffusion of hot air into the environment is avoided, so that the probability of heatstroke of workers is reduced.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing, in particular to an energy-saving oven for food production. Background Art

[0002] At present, the oven can place food in a baking tray, and through heating and hot air circulation, the food can achieve the desired heat treatment effect in a short time. High-temperature baking can kill bacteria and viruses in the ingredients to ensure the hygiene and safety of the food, especially under a vacuum state, the oxygen content is very low, and the high temperature in the oven can easily kill some aerobic bacteria in the food to prevent food from spoiling. Currently, the ovens on the market all adopt a single-door or double-door structure. When the baked food needs to be taken out, the door needs to be fully opened, causing the heat inside the oven to instantly diffuse to the environment outside the oven, which not only increases the power loss of the oven, but also the overheating of the external environment of the oven will increase the chance of heatstroke for the staff, and it is urgently needed to be improved. Therefore, we propose an energy-saving oven for food production. Utility Model Content

[0003] The purpose of the utility model is to provide an energy-saving oven for food production, which solves the problems raised in the background technology.

[0004] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: an energy-saving oven for food production, comprising an oven body and a hot air circulation device, a door being hingedly provided on the front surface of the oven body, a through groove being provided on the side of the oven body facing away from the hot air circulation device, a baking tray structure being slidably embedded in the through groove, the through groove comprising a sealing groove A, a sliding groove and a sealing groove B from left to right, the baking tray structure comprising a sealing plate A, a baking tray and a sealing plate B from left to right, the sealing groove A is consistent in size with the sealing groove B, the sealing plate A is consistent in size with the sealing plate B, and the sealing groove A is matched in size with the sealing plate A.

[0005] As a preferred implementation of the technical solution of the present application, a rubber pad is fixedly provided on one side surface of the sealing plate A facing the sealing plate B and on one side surface of the sealing plate B facing the sealing plate A.

[0006] As a preferred implementation of the technical solution of the present application, the vertical cross-section of the baking tray matches the shape of the slide groove, and a through hole group is opened on the bottom surface of the baking tray.

[0007] As a preferred implementation of the technical solution of the present application, platforms for supporting the sealing plate A are fixedly provided on both the front and rear sides of the inner wall of the oven body.

[0008] As a preferred implementation of the technical solution of the present application, a handle for moving the baking tray structure is fixedly provided on the outer side of the sealing plate B, and a heat-insulating layer is coated on the surface of the handle.

[0009] As a preferred implementation of the technical solution of the present application, the long side width of the slide groove is 10 cm smaller than the long side width of the sealing groove A.

[0010] Compared with the prior art, the beneficial effects of the utility model are as follows:

[0011] The technical solution of the present application is that when the baking tray structure is pulled out to take out the dried food, the sealing plate A and the sealing groove A are tightly matched, so that the heat loss inside the oven is reduced as much as possible when the dried food is taken out, thereby achieving the effect of saving electricity. At the same time, since the hot air cannot flow out from the through groove when the baking tray structure is pulled out, the hot air is prevented from diffusing into the environment and causing the ambient temperature to be too high, thereby reducing the probability of heat stroke of the staff. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Other features, objects and advantages of the present invention will become more apparent by reading the detailed description of non-limiting embodiments with reference to the following drawings:

[0013] Figure 1 This is a three-dimensional diagram of an energy-saving oven for food production according to the utility model;

[0014] Figure 2 is a structural schematic diagram of a baking tray structure;

[0015] Figure 3 It is a cross-sectional view of the oven body.

[0016] In the figure: 1. oven body; 2. hot air circulation device; 3. oven door; 4. baking tray structure; 401. handle; 402. sealing plate B; 403. baking tray; 404. sealing plate A; 405. rubber pad; 5. platform; 6. through groove; 601. sealing groove A; 602. slide groove; 603. sealing groove B. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments.

[0018] Embodiment 1, as Figure 1-3 As shown, the utility model provides a technical solution: an energy-saving oven for food production, comprising an oven body 1 and a hot air circulation device 2, a door 3 is hingedly provided on the front surface of the oven body 1, a through slot 6 is provided on the side of the oven body 1 away from the hot air circulation device 2, and a baking tray structure 4 is slidably embedded in the through slot 6;

[0019] The through groove 6 includes a sealing groove A601, a sliding groove 602 and a sealing groove B603 from left to right, and the baking tray structure 4 includes a sealing plate A404, a baking tray 403 and a sealing plate B402 from left to right. The size of the sealing groove A601 is consistent with that of the sealing groove B603, the size of the sealing plate A404 is consistent with that of the sealing plate B402, and the size of the sealing groove A601 matches that of the sealing plate A404.

[0020] In a specific embodiment of the utility model, the hot air circulation device 2 includes a fan, a heating component, a pipeline and a gas drying structure, so that the generated hot air circulates into the oven body 1, and the steps of assembling the baking tray structure 4 into the oven body 1 are as follows: first, the baking tray 403 and the sealing plate B402 are fastened by bolts, and the sealing plate A404 is not assembled first, then the baking tray 403 is inserted into the through groove 6, the door 3 is opened, and the sealing plate A404 is installed in the oven body 1. The three baking tray structures 4 are assembled by the above steps, and then the door 3 is closed, and a locking rod structure (existing technology, not described in detail) is provided on the door 3. Then, the baking tray structure 4 is sequentially drawn out and the food to be dried is put into the baking tray 403, and the sealing plate B402 is tightly fitted with the sealing groove B603, and the hot air generated by the hot air circulation device 2 enters the oven body 1. The food on the three baking trays 403 can be baked respectively.

[0021] In the preferred technical solution, a rubber pad 405 is fixedly provided on one side surface of the sealing plate A404 facing the sealing plate B402 and on one side surface of the sealing plate B402 facing the sealing plate A404. The provision of the rubber pad 405 is beneficial to increasing the sealing performance between the sealing plate A404, the sealing plate B402 and the sealing groove A501, the sealing groove B603.

[0022] In the preferred technical solution, the vertical cross-section of the baking tray 403 matches the shape of the slide groove 602 , and a through hole group is opened on the bottom surface of the baking tray 403 to improve the stability of the baking tray 403 sliding on the slide groove 602 .

[0023] In the preferred technical solution, platforms 5 for supporting the sealing plate A404 are fixedly provided on both the front and rear sides of the inner wall of the oven body 1. The platform 5 is used to support the sealing plate A404, thereby improving the stability of the baking tray structure 4 when it is pulled out and placed into the oven body 1.

[0024] In the preferred technical solution, a handle 401 for moving the baking tray structure 4 is fixedly provided on the outside of the sealing plate B402, and a heat-insulating layer is coated on the surface of the handle 401, and the heat-insulating layer is made of silicone rubber to prevent the handle 401 from being scalded.

[0025] In the preferred technical solution, the long side width of the slide groove 602 is 10 cm smaller than the long side width of the sealing groove A601 , so that there is a difference between the slide groove 602 and the sealing groove A601 , making it impossible for the sealing plate to pass through the slide groove 602 .

[0026] In summary, the present embodiment provides an oven structure. Based on the defects of the traditional oven with a large door or double door structure, a drawer-type baking tray structure is proposed, so that when the baking tray is pulled out, the heat outflow inside the oven is greatly reduced, thereby reducing the need for additional electrical energy for heating due to heat loss, thereby achieving the effect of saving electricity.

Claims

1. An energy-saving oven for food production, comprising an oven body (1) and a hot air circulation device (2), characterized in that: A door (3) is hingedly provided on the front surface of the oven body (1); a through slot (6) is provided on a side of the oven body (1) facing away from the hot air circulation device (2); a baking tray structure (4) is slidably embedded in the through slot (6); The through groove (6) comprises, from left to right, a sealing groove A (601), a sliding groove (602) and a sealing groove B (603); the baking tray structure (4) comprises, from left to right, a sealing plate A (404), a baking tray (403) and a sealing plate B (402); the dimensions of the sealing groove A (601) and the sealing groove B (603) are consistent; the dimensions of the sealing plate A (404) and the sealing plate B (402) are consistent; and the dimensions of the sealing groove A (601) and the sealing plate A (404) match.

2. The energy-saving oven for food production according to claim 1, characterized in that: A rubber pad (405) is fixedly provided on one side surface of the sealing plate A (404) facing the sealing plate B (402) and on one side surface of the sealing plate B (402) facing the sealing plate A (404).

3. The energy-saving oven for food production according to claim 1, characterized in that: The vertical cross-section of the baking tray (403) matches the shape of the slide groove (602), and a through hole group is provided on the bottom surface of the baking tray (403).

4. The energy-saving oven for food production according to claim 1, characterized in that: Platforms (5) for supporting the sealing plate A (404) are fixedly provided on both the front and rear sides of the inner wall of the oven body (1).

5. The energy-saving oven for food production according to claim 1, characterized in that: A handle (401) for moving the baking tray structure (4) is fixedly provided on the outer side of the sealing plate B (402), and the surface of the handle (401) is coated with a heat insulation layer.

6. The energy-saving oven for food production according to claim 3, characterized in that: The long side width of the sliding groove (602) is 10 cm smaller than the long side width of the sealing groove A (601).

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