Stackable low-salt ham fermentation frame

Abstract

The utility model provides a stackable low-salt ham fermentation frame, and belongs to the technical field of pickled food processing equipment. The ham fermentation frame solves the problem that an existing ham fermentation frame is poor in space layout. The stackable low-salt ham fermentation frame comprises a frame and a plurality of rod sets which are transversely arranged on the frame and located at different height positions, each rod set is provided with a plurality of rod frames with the same longitudinal distance, a plurality of hooks used for hanging hams are transversely arranged on the rod frames at intervals, the rod frames in every two adjacent rod sets are staggered, and the rod frames in every two adjacent rod sets are staggered. After hams are hung on the upper rod frame, the hams are located between the intervals of the lower rod frames. Compared with the prior art, the fermentation frame has the advantages that the hams are hung in a vertically staggered manner, the space layout of ham hanging is reasonably improved while the gap distance of the hams is enlarged, and the space utilization rate of ham placement is greatly improved.

Description

Technical Field

[0001] The utility model belongs to the technical field of pickled food processing equipment and relates to a stackable low-salt ham fermentation rack. Background Art

[0002] Ham is the leg of a pickled or smoked animal (such as beef leg, lamb leg, pork leg, chicken leg). It is the hind leg of a pickled animal that has been salted, smoked, fermented and dried. In the production process of ham, the ham needs to be dried and fermented. In order to ensure that a large amount of ham can be stored in a workshop to improve processing efficiency, people invented the fermentation rack (drying rack) to achieve this function.

[0003] Because there must be a gap between the hams, if the gap is too large, the space utilization rate will be low, and if the gap is too small, it will affect the fermentation process. Therefore, the design of the ham rack also has certain requirements to achieve good space utilization. Utility Model Content

[0004] The utility model aims to solve the problem of poor spatial layout of existing ham fermentation racks and proposes a stackable low-salt ham fermentation rack.

[0005] The purpose of the utility model can be achieved through the following technical solutions:

[0006] A stackable low-salt ham fermentation rack, characterized in that it comprises a frame and a plurality of rod groups transversely arranged on the frame and at different heights, each rod group having a plurality of rod racks with the same longitudinal spacing, a plurality of hooks for hanging hams are transversely arranged on the rod racks, and the rod racks in two adjacent rod groups are staggered so that after the hams are hung on the rod racks at the top, the hams will be located between the spacings of the rod racks at the bottom.

[0007] In the above-mentioned stackable low-salt ham fermentation rack, the longitudinal distance between two adjacent upper and lower rod racks in the two rod groups is half of the distance between two adjacent left and right rod racks in the same rod group.

[0008] In the above-mentioned stackable low-salt ham fermentation rack, a support body is provided above the frame, and the support body is used to support another frame.

[0009] In the above-mentioned stackable low-salt ham fermentation rack, the frame includes four footing rods and a crossbar for fixing and connecting the footing rods, and the rod rack is fixed on the crossbar.

[0010] In the above-mentioned stackable low-salt ham fermentation rack, the middle of the support body has a recessed area for placing the footing rod.

[0011] In the above-mentioned stackable low-salt ham fermentation rack, the hook is cylindrical, the hook is arranged above the rod frame, and the ham is hung on the hook by a hanging rope.

[0012] Compared with the prior art, the fermentation rack, by staggering the hung hams up and down, enlarges the gap between the hams and reasonably improves the spatial layout of the hanging hams, thereby greatly improving the space utilization rate of the ham placement; and the fermentation rack can be stacked up and down for practical use. In a workshop with a large height, multiple fermentation racks can be stacked up and down for use, thereby making better use of the space in the workshop. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a structural schematic diagram of the fermentation rack;

[0014] Figure 2 This is a schematic diagram of the structure after two fermentation racks are stacked up and down;

[0015] In the figure, 1, frame; 2, rod frame; 3, hook; 4, support body; 5, cross bar; 6, recessed area. DETAILED DESCRIPTION

[0016] The following are specific embodiments of the present invention and the accompanying drawings to further describe the technical solution of the present invention, but the present invention is not limited to these embodiments.

[0017] like Figure 1 As shown, the stackable low-salt ham fermentation rack includes a frame 1 and a plurality of rod groups transversely arranged on the frame 1 and at different heights, each rod group has a plurality of rod racks 2 with the same longitudinal spacing, a plurality of hooks 3 for hanging hams are transversely arranged on the rod racks 2, and the rod racks 2 in two adjacent rod groups are staggered with each other, so that after the hams are hung on the upper rod racks 2, the hams will be located between the spacing of the lower rod racks 2.

[0018] Each hook 3 can be hooked to hang a ham, because the upper and lower adjacent rod racks 2 are staggered, so when the ham (mainly pork leg) is hung on the upper rod rack 2, the lower part of the ham will be located between the two lower rod racks 2 and will not act as an obstacle. This ensures that there is enough space between the hams arranged side by side on the left and right to ensure the fermentation efficiency, and greatly ensures the spatial positions occupied by different hams on the lower and upper sides, so that they will not be completely aligned and side by side, thereby wasting a lot of space.

[0019] The longitudinal distance between two adjacent upper and lower rod frames 2 in the two rod groups is half of the distance between two adjacent left and right rod frames 2 in the same rod group.

[0020] The spacing is controlled to achieve uniformity, that is, the lower part of the ham will be exactly in the middle of the two lower rod racks 2, and the uniformity of the space planning is good.

[0021] like Figure 1 and Figure 2 As shown, a support body 4 is provided above the frame 1 , and the support body 4 is used to support another frame 1 .

[0022] Because the reserved height of many workshops is very high, if only one layer of the fermentation rack is used, a lot of linear space waste will be left above the workshop. The purpose of this product is to improve the utilization of space, so the fermentation rack can be stacked up and down. The frame 1 of the upper fermentation rack is placed on the support body 4 of the lower fermentation rack to obtain a stacking effect. In half of the cases, stacking two layers has achieved a high utilization rate, but in larger workshops, it can be stacked to the third layer. However, the strength requirements of the frame 1 itself are relatively high, so the frame 1 can be made of materials with different strength properties according to needs.

[0023] The frame 1 includes four footing rods and a cross bar 5 for fixing and connecting the footing rods, and the rod frame 2 is fixed on the cross bar 5. The cross bar 5 serves as a reinforcement of the bracket in this product, and can also be used to place the rod frame 2.

[0024] The support body 4 has a recessed area 6 in the middle for placing a footing rod.

[0025] The hook 3 is cylindrical and is arranged above the rod frame 2. The ham is hung on the hook 3 by a hanging rope. Directly using the hook-shaped hook 3 to hook the ham may cause mechanical damage to the flesh itself, and if the hook 3 is a hook, the densely packed hooks 3 in this product may also easily cause staff to hang it by mistake. Therefore, a cylindrical hook 3 is directly arranged above the rod frame 2, and then the ham is tied with a hanging rope, and then the other end of the hanging rope is tied into a circular knot, and then the circular knot is hung on the hook 3 to achieve the function of hanging the ham.

[0026] It should be understood that in the claims and description of the utility model, all "including..." should be understood as an open-ended meaning, that is, its meaning is equivalent to "at least contains...", and should not be understood as a closed meaning, that is, its meaning should not be understood as "only includes...".

[0027] The specific embodiments described herein are merely examples of the spirit of the present invention. A person skilled in the art of the present invention may make various modifications or additions to the specific embodiments described or replace them in a similar manner, but this will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. A stackable low-salt ham fermentation rack, characterized in that: It comprises a frame and a plurality of rod groups which are transversely arranged on the frame and at different heights, each rod group comprises a plurality of rod racks with the same longitudinal spacing, a plurality of hooks for hanging hams are transversely arranged on the rod racks, the rod racks in two adjacent rod groups are staggered with each other, so that after the hams are hung on the rod racks at the top, the hams will be located between the spacings of the rod racks at the bottom, a support body is arranged above the frame, and the support body is used to support another frame.

2. The stackable low-salt ham fermentation rack according to claim 1, characterized in that: The longitudinal distance between two adjacent upper and lower rod frames in the two rod groups is half of the distance between two adjacent left and right rod frames in the same rod group.

3. The stackable low-salt ham fermentation rack according to claim 1, characterized in that: The frame comprises four footing rods and a crossbar used for fixing and connecting the footing rods, and the rod frame is fixed on the crossbar.

4. The stackable low-salt ham fermentation rack according to claim 3, characterized in that: The middle of the support body is provided with a recessed area for placing the footing rod.

5. The stackable low-salt ham fermentation rack according to claim 1 or 2, characterized in that: The hook is cylindrical and is arranged above the rod frame. The ham is hung on the hook through a hanging rope.

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