Baking processing device for pet baking food

Abstract

A baking processing device for pet baked food comprises a baking chamber provided with an upper shell, and the surface formed by the upper shell is a first surface; the heating area is fixedly connected to the baking chamber, and four vacuum pumps are arranged on the heating area; the controller is fixed to the surface of the heating area and electrically connected with the heating area, and the processing device adjusts the temperature in the baking chamber through the controller; when observed in the direction perpendicular to the first surface, the upper shell is provided with an air vent, the heating area is communicated with the baking chamber through the air vent, and the four vacuum pumps are fixedly connected to the heating area respectively so as to extract air in the baking chamber and the heating area. Air in the baking chamber and the heating area is pumped through the vacuum pump to form a vacuum state, so that the pressure in the processing device is uniform, moisture in baked food can be uniformly removed, and the processing device can bake pet food at low temperature by adopting a mode of adjusting the temperature of the baking chamber through the controller.

Description

Technical Field

[0001] The utility model relates to the field of baking grain processing, in particular to a baking processing device for pet baking grain. Background Art

[0002] With the development of social economy and the improvement of people's living standards, keeping pets has become an increasingly common lifestyle. The increase in the number of pets in families has directly promoted the rapid development of the pet food market. Pet owners hope to provide higher-quality food for their pets to meet their nutritional needs and health requirements.

[0003] In the baking process of baking grain, high-temperature baking will destroy some nutrients in the food, such as vitamins, enzymes, and antioxidants, and high-temperature baking is prone to produce harmful substances, such as acrylamide, etc. Therefore, low-temperature baking is required to retain these nutrients to the greatest extent and achieve the effect of locking freshness. In addition, some of the currently available baking grains on the market will have local overheating or undrying during the low-temperature drying process, which will cause the baking machine to be unable to evenly remove the moisture in the baking grain, resulting in uneven texture of the baking grain and affecting the taste of the baking grain.

[0004] Therefore, it is necessary to provide a baking processing device for pet baking grain that can perform low-temperature baking and evenly remove the moisture in the baking grain. Summary of the Utility Model

[0005] The purpose of the utility model is to provide a baking processing device for pet baking grain that can perform low-temperature baking and evenly remove the moisture in the baking grain.

[0006] According to one aspect of the utility model, a baking processing device for pet baking grain is provided, and the processing device includes:

[0007] A baking chamber, provided with an upper housing, and the surface formed by the upper housing is the first surface;

[0008] A heating zone, fixedly connected to the baking chamber, and four vacuum pumps are provided on the heating zone;

[0009] A controller, fixed on the surface of the heating zone and electrically connected to the heating zone, and the processing device adjusts the temperature inside the baking chamber through the controller;

[0010] Wherein, when observing along the direction perpendicular to the first surface, the upper housing is provided with a ventilation port, through which the heating zone communicates with the baking chamber, and the four vacuum pumps are respectively fixedly connected to the heating zone to extract the air in the baking chamber and the heating zone.

[0011] More preferably, the baking chamber further includes:

[0012] The first conveyor layer;

[0013] The second conveyor layer, fixedly connected to the baking chamber, and when observed in a direction parallel to the first surface, the second conveyor layer is located on a side of the first conveyor layer away from the upper housing.

[0014] Preferably, the baking chamber further includes:

[0015] A bracket, fixedly connected to the baking chamber;

[0016] Wherein, when observed in a direction parallel to the first surface, the two brackets are respectively located on both sides of the first conveyor layer, and the first conveyor layer is fixedly connected to the two brackets.

[0017] Preferably, the baking chamber further includes:

[0018] A feed inlet, fixedly connected to the baking chamber, and when observed in a direction parallel to the first surface, is located on the surface of the baking chamber;

[0019] By opening the feed inlet, baking grains are added into the processing device.

[0020] Preferably, the processing device further includes:

[0021] A base, fixedly connected to the baking chamber, and when observed in a direction parallel to the first surface, the base is located on a side of the baking chamber away from the heating zone.

[0022] Preferably, the upper housing is located on the surface of the baking chamber, and the surface is located on a side of the baking chamber away from the base.

[0023] Preferably, the controller includes:

[0024] A temperature sensor, fixedly connected to the baking chamber and electrically connected to the controller;

[0025] Wherein, through the temperature sensor, the controller obtains the temperature inside the baking chamber.

[0026] Preferably, the baking chamber further includes:

[0027] A discharge port, integrally formed on the baking chamber;

[0028] Wherein, the baking grains on the first conveyor layer and the second conveyor layer are discharged from the processing device through the discharge port.

[0029] Preferably, the heating zone further includes:

[0030] A pressure sensor, fixedly connected to the upper housing and electrically connected to the vacuum pump;

[0031] Wherein, the air pressure sensor is located on a side of the upper shell away from the heating area to detect the internal air pressure of the processing device.

[0032] Preferably, when observed in a direction parallel to the first surface, the first conveying layer is parallel to the second conveying layer.

[0033] The utility model has the following beneficial effects:

[0034] By using a vacuum pump to extract the air in the baking chamber and the heating area and form a vacuum state, the pressure inside the processing device is made uniform, so that the moisture in the baked grains can be removed evenly. By forming a vacuum state, the air pressure in the baking chamber is reduced, so that the boiling point of the moisture in the baked grains is lowered, and the temperature of the baking chamber is adjusted by a controller, so that the processing device can bake pet food at a low temperature. Description of the Drawings

[0035] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present application. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0036] Figure 1 A three-dimensional structural schematic diagram of the processing device according to an embodiment of the utility model;

[0037] Figure 2 A three-dimensional structural schematic diagram of the baking chamber in the processing device according to an embodiment of the utility model;

[0038] Figure 3 A disassembled structural schematic diagram of the baking chamber in the processing device according to an embodiment of the utility model;

[0039] Figure 4 A three-dimensional structural schematic diagram of the temperature sensor inside the baking chamber in the processing device according to an embodiment of the utility model;

[0040] Figure 5 A three-dimensional structural schematic diagram of the air pressure sensor on the upper shell of the processing device according to an embodiment of the utility model;

[0041] Description of the attached reference numerals: 100, processing device; 10, baking chamber; 11, upper housing; 11A, ventilation port; 12, first conveyor layer; 13, second conveyor layer; 14, support; 15, feed inlet; 16, discharge outlet; 20, heating zone; 21, vacuum pump; 22, pressure sensor; 30, controller; 31, temperature sensor; 40, base; S1, first surface. Detailed implementation manners

[0042] For the convenience of understanding the present application, the present application will be described more comprehensively below with reference to the relevant drawings. The preferred embodiments of the present application are shown in the drawings. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present application more thorough and comprehensive.

[0043] It should be noted that when an element is referred to as being "fixed to" another element, it can be directly on the other element or there can also be an intermediate element. When an element is considered to be "connected" to another element, it can be directly connected to the other element or there may be an intermediate element at the same time. The terms "vertical", "horizontal", "left", "right" and similar expressions used herein are only for the purpose of illustration.

[0044] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which this application belongs. The terms used in the description of this application herein are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used herein includes any and all combinations of one or more of the related listed items.

[0045] Please refer to Figure 1 - Figure 5 , an embodiment of the present utility model provides a baking and processing device 100 for pet baking food, and the processing device 100 includes: a baking chamber 10, a heating zone 20 and a controller 30.

[0046] The baking chamber 10 is provided with an upper housing 11, and the surface formed by the upper housing 11 is the first surface S1. The heating zone 20 is fixedly connected to the baking chamber 10, and four vacuum pumps 21 are provided on the heating zone 20. The controller 30 is fixed on the surface of the heating zone 20 and is electrically connected to the heating zone 20. The processing device 100 adjusts the temperature inside the baking chamber 10 through the controller 30. Among them, when observed in a direction perpendicular to the first surface S1, the upper housing 11 is provided with a ventilation port 11A. Through the ventilation port 11A, the heating zone 20 communicates with the baking chamber 10. The four vacuum pumps 21 are respectively fixedly connected to the heating zone 20 to extract the air in the baking chamber 10 and the heating zone 20.

[0047] Among them, in a vacuum state, the boiling point of water in pet baking grains will decrease as the air pressure decreases. Therefore, setting the inside of the processing device 100 to a vacuum state can effectively achieve low-temperature baking. By providing four vacuum pumps 21 on the heating zone 20, the air in the baking chamber 10 and the heating zone 20 can be efficiently extracted to form a vacuum environment. In a vacuum state, the moisture in the baking grains can evaporate at a lower temperature, which helps to maintain the nutritional components and flavors of the ingredients and avoid the nutrient loss that may be caused by high-temperature baking. The controller 30 is responsible for adjusting the temperature inside the baking chamber 10. By precisely controlling the heating degree of the heating zone 20, it ensures that the baking process is carried out at an appropriate low temperature, thereby achieving the best baking effect and freshness-keeping effect. The design of the ventilation port 11A on the upper housing 11 enables the air flow between the heating zone 20 and the baking chamber 10 to flow smoothly. This not only helps to maintain a uniform vacuum state but also further optimizes the baking process by adjusting the air pressure and temperature. Fixing the heating zone 20 to the baking chamber 10 and installing the controller 30 on the surface of the heating zone 20, this tightly connected structural design helps to reduce heat loss and improve the accuracy of temperature control. At the same time, the vacuum pumps 21 are directly connected to the heating zone 20, which can more quickly adjust and maintain the required vacuum environment.

[0048] More preferably, the baking chamber 10 further includes: a first conveyor layer 12 and a second conveyor layer 13.

[0049] The second conveyor layer 13 is fixedly connected to the baking chamber 10, and when observed in a direction parallel to the first surface S1, the second conveyor layer 13 is located on the side of the first conveyor layer 12 away from the upper housing 11.

[0050] Among them, by arranging the first conveying layer 12 and the second conveying layer 13 in the baking chamber 10, different batches or different types of pet food can be processed simultaneously. This multi-layer conveying structure enables the baking machine to process more materials at the same time, thereby improving production efficiency. The second conveying layer 13 is arranged below the first conveying layer 12 (i.e., on the side away from the upper housing 11), making full use of the vertical space inside the baking chamber 10. Such a design can increase the capacity of the baking chamber 10 without increasing the floor area of the equipment. Multiple conveying layers can make the pet food obtain a more uniform heat distribution during the baking process. The conveyor belts at different levels can be respectively heated by the heating zone 20 and the heat at different positions in the baking chamber 10 to ensure that the pet food on each layer can be uniformly heated. The arrangement of the first conveying layer 12 and the second conveying layer 13 allows different batches of materials to be baked at different times and temperatures. In this way, the baking time and temperature can be adjusted according to the characteristics of different pet foods, thereby improving the quality of the final product.

[0051] More preferably, the baking chamber 10 further includes: a bracket 14. The bracket 14 is fixedly connected to the baking chamber 10. Among them, when observing along the direction parallel to the first surface S1, the two brackets 14 are respectively located on both sides of the first conveying layer 12, and the first conveying layer 12 is fixedly connected to the two brackets 14.

[0052] Among them, by arranging the brackets 14 on both sides of the first conveying layer 12, stable support can be provided for the conveying layer to prevent it from shifting or tilting due to uneven load or vibration during operation. This can ensure that the pet food maintains a stable position during the baking process, thereby achieving uniform heating. The design of the bracket 14 enables the conveying layer to better bear the weight load inside the baking chamber 10. Especially when baking a large quantity of pet food, the bracket 14 can effectively share and disperse the pressure on the conveying layer, avoiding deformation or damage of the conveying layer due to excessive load. By fixedly connecting the conveying layer and the bracket 14, the precise positioning of the conveying layer in the baking chamber 10 can be guaranteed, avoiding movement or deviation during the baking process. This is particularly important for a processing process that requires precise control of baking time and temperature. The fixed connection between the bracket 14 and the baking chamber 10 enhances the structural strength of the entire equipment, enabling the baking chamber 10 to remain stable under extreme conditions such as high temperature and high pressure and not being easily affected by external environment or internal pressure changes.

[0053] More preferably, the baking chamber 10 further includes: a feed inlet 15. The feed inlet 15 is fixedly connected to the baking chamber 10 and is located on the surface of the baking chamber 10 when observing along the direction parallel to the first surface S1. By opening the feed inlet 15, baking grains are added into the processing device 100.

[0054] Among them, by arranging the feed port 15 on the surface of the baking chamber 10, the user can conveniently add the pet food to be baked directly into the baking chamber 10. The fixedly connected feed port 15 ensures the stability of the feeding process and avoids the risk of leakage or contamination. Designing the feed port 15 on the surface of the baking chamber 10, close to the operator's operating area, can reduce the operator's work intensity, and make the operation process more intuitive and simple, thereby improving the efficiency of the entire baking process. The fixed feed port 15 can better seal the baking chamber 10, prevent excessive heat loss during the feeding process, thereby ensuring the temperature stability in the baking chamber 10, and ensuring that the pet food can be evenly baked at the set temperature. By arranging the feed port 15 on the surface, the operator can easily monitor the amount and speed of the feed, thereby better controlling the entire baking process. This is particularly important for processing processes that require precise control of baking time and temperature. Designing the feed port 15 on the surface of the baking chamber 10 helps to maintain the compactness of the overall structure of the equipment, so that the equipment can operate efficiently in a limited space and reduce unnecessary floor space.

[0055] Preferably, the processing device 100 further includes a base 40 . The base 40 is fixedly connected to the baking chamber 10 , and is located at a side of the baking chamber 10 away from the heating zone 20 when viewed along a direction parallel to the first surface S1 .

[0056] Among them, the base 40 is fixedly connected to the baking chamber 10 and is located on the side of the baking chamber 10 away from the heating zone 20, which can effectively improve the overall stability of the entire processing device 100. As the supporting part of the equipment, the base 40 can evenly distribute the weight of the equipment, prevent the equipment from shaking or tilting during operation, and ensure the smooth progress of the processing process. By setting the base 40 on the side away from the heating zone 20, the center of gravity of the equipment can be adjusted to make it more stable. This helps to maintain balance when the equipment is running, especially when mass production or processing heavy raw materials, to avoid the equipment from tilting or shifting due to unstable center of gravity. The position design of the base 40 allows operators to approach and operate the baking chamber 10 more conveniently, and also provides convenience for daily maintenance of the equipment. Universal wheels are provided under the base 40, so that the base 40 can be moved, which improves the convenience of the processing device 100.

[0057] More preferably, the upper shell 11 is located on a surface of the baking chamber 10 , and the surface is located on a side of the baking chamber 10 away from the base 40 .

[0058] Among them, setting the upper housing 11 on the surface of the baking chamber 10, and this surface is located on the side of the baking chamber 10 away from the base 40, helps with the heat dissipation of the device. A large amount of heat is generated during the baking process, and hot air usually rises. Therefore, setting the upper housing 11 at the top can better discharge the heat, maintain the stability of the internal temperature of the device, and prevent the device from overheating. This setting makes it more convenient for the operator to perform device maintenance or operation. The upper housing 11 being located on the side of the baking chamber 10 away from the base 40 means that the operation area is closer to the working area. The operator can perform operations without having to bypass or move the device, simplifying the operation steps and improving work efficiency. By setting the upper housing 11 on the side away from the base 40, the center of gravity of the device is more concentrated on the base 40, which can effectively prevent the device from tilting or becoming unstable, improving the overall stability of the device, especially in the case of high-temperature operation or long-term work. The position design of the upper housing 11 helps to protect the key components inside the device from the influence of the external environment. The upper housing 11 can serve as a barrier to prevent dust, impurities, etc. from entering the device interior, extending the service life of the device and reducing the frequency and difficulty of maintenance. This design makes the space utilization of the device more reasonable. Setting the upper housing 11 on the side away from the base 40 makes the overall structure of the device more compact, and at the same time leaves more space for other components, which helps with the modular design and expansion of the device.

[0059] Preferably, the controller 30 includes: a temperature sensor 31. The temperature sensor 31 is fixedly connected to the baking chamber 10 and electrically connected to the controller 30. Among them, through the temperature sensor 31, the controller 30 obtains the temperature inside the baking chamber 10.

[0060] Among them, the temperature sensor 31 is fixedly connected to the baking chamber 10 and electrically connected to the controller 30, and can monitor the temperature inside the baking chamber 10 in real time. This design allows the controller 30 to automatically adjust the output of the heating device according to the real-time temperature data fed back by the temperature sensor 31, ensuring that the temperature inside the baking chamber 10 always remains within the set range. During low-temperature baking processing, the temperature is usually controlled between 60 degrees Celsius and 120 degrees Celsius. Among them, low-temperature freshness preservation usually controls the temperature between 90 degrees Celsius and 120 degrees Celsius, and the temperature of vacuum baking is usually controlled between 60 degrees Celsius and 90 degrees Celsius. The accuracy of temperature control is crucial for baking pet food, because too high a temperature may damage the nutritional components of the ingredients, while too low a temperature may lead to insufficient baking. Through real-time monitoring and adjustment of the temperature, the temperature inside the baking chamber 10 can always remain stable, ensuring that the pet food is evenly heated and achieving an ideal baking effect. This stable temperature control system can reduce the temperature fluctuations during the baking process and avoid problems such as inconsistent texture or baking failure of the pet food caused by uneven heating. If the temperature inside the baking chamber 10 rises abnormally, the temperature sensor 31 can detect this change in time and issue an alarm or automatically reduce the temperature through the controller 30 to prevent the equipment from being damaged due to overheating. This setting not only protects the baking machine but also extends the service life of the equipment and reduces the maintenance cost. The design combining the temperature sensor 31 and the controller 30 enables the entire baking process to be highly automated. The operator only needs to set the target temperature, and the equipment can automatically adjust and maintain the required temperature throughout the baking process, greatly reducing manual intervention and improving production efficiency. Different types of pet food may require different baking temperatures. Through the combination of the temperature sensor 31 and the controller 30, the baking process of different products can be easily adjusted and optimized to ensure that each type of pet food can be processed at the optimal temperature, thus meeting the diverse market demands.

[0061] Preferably, the baking chamber 10 further includes: a discharge port 16. The discharge port 16 is integrally formed on the baking chamber 10. Among them, the baked grains on the first conveying layer 12 and the second conveying layer 13 are discharged from the processing device 100 through the discharge port 16.

[0062] Among them, the discharge port 16 is formed integrally with the baking chamber 10, which can reduce the number of interfaces and seams, enhance the overall structural strength of the baking chamber 10, and reduce potential leakage points, thereby improving the air tightness of the baking chamber 10. For vacuum baking devices, it is very important to maintain good air tightness, which can ensure the stability of the vacuum environment and improve baking efficiency and product quality. Through the one-piece molding method, the discharge port 16 does not need to be assembled or welded separately later, which not only simplifies the manufacturing process, but also reduces the complexity of assembly and production costs. This design is more conducive to mass production and improves the efficiency and consistency of manufacturing. The design of the one-piece discharge port 16 can avoid the problem of gas or heat leakage that may occur at the joint. Especially in a vacuum environment, any small leakage will affect the effect of internal vacuum and temperature control, thereby affecting the efficiency of the baking process and the quality of baked grains. The one-piece molding design reduces the gaps and dead corners inside the equipment, making the internal cleaning and maintenance of the equipment more convenient, reducing the possibility of residue accumulation, and reducing the risk of contamination. This is especially important for food processing equipment, which can ensure the hygiene of the equipment and the safety of food. During the baking process, the baked grains on the first conveying layer 12 and the second conveying layer 13 can be smoothly discharged from the equipment through the discharge port 16, ensuring the continuity and efficiency of the processing process. Due to the integrated design of the discharge port 16 and the baking chamber 10, the possible problems of material blockage or stagnation are reduced, ensuring the smoothness of the entire production process.

[0063] Preferably, the heating zone 20 further includes: an air pressure sensor 22. The air pressure sensor 22 is fixedly connected to the upper shell 11 and electrically connected to the vacuum pump 21. The air pressure sensor 22 is located on a side of the upper shell 11 away from the heating zone 20 to detect the air pressure inside the processing device 100.

[0064] Among them, the air pressure sensor 22 is used to monitor the air pressure inside the processing device 100 in real time, which is particularly important for the vacuum baking process because the pressure change in the vacuum environment will directly affect the quality and baking efficiency of the baked grains. When the moisture in the pet baked grains is evaporated, the air pressure in the processing device 100 will increase. The air pressure sensor 22, which is electrically connected to the vacuum pump 21, can start the vacuum pump 21 to pump out the excess air inside when it detects an increase in the air pressure inside the processing device 100, so as to stabilize the air pressure inside the processing device 100 and ensure the stability of the vacuum baking. By setting the air pressure sensor 22 in the heating zone 20, it can ensure that the inside of the device is maintained at the required vacuum state. The air pressure sensor 22 is electrically connected to the vacuum pump 21 and can automatically adjust the operating state of the vacuum pump 21 according to the real-time detected air pressure data. The purpose of this design is to maintain a stable vacuum environment during the processing. If the air pressure sensor 22 detects an increase in air pressure, the system can automatically start the vacuum pump 21 to reach the set vacuum level again. This interlocking control can prevent fluctuations in the vacuum environment and ensure the stability of the baking process. The air pressure in the vacuum environment will affect the boiling point and evaporation rate of the material, thus affecting the adjustment of the baking temperature. The air pressure sensor 22 can provide accurate air pressure data for the controller 30, enabling the controller 30 to accurately adjust the temperature of the heating zone 20 according to the current air pressure conditions and ensure that the material is baked at the optimal temperature. If the pressure in the vacuum environment is too low (the negative pressure is too high), it may have an adverse impact on some components of the equipment or the processing process. For example, excessive negative pressure may cause unnecessary stress on the structure of the equipment or affect the internal structure of the baked grains. Through the real-time monitoring of the air pressure sensor 22, this situation can be prevented and the equipment can be ensured to operate within a safe range. The setting of the air pressure sensor 22 can also provide a safety monitoring function. If there is an abnormal change in the air pressure inside the equipment (for example, the vacuum degree is insufficient or exceeds the set range), the air pressure sensor 22 can trigger the alarm system or automatically stop the operation of the equipment to prevent accidents during the processing. The air pressure sensor 22 is set on the side of the upper shell 11 facing away from the heating zone 20 to avoid the sensor being directly exposed to the high-temperature environment. Such a position selection can not only extend the service life of the sensor but also ensure the accuracy and stability of its measurement data, thereby improving the reliability of the entire processing device 100.

[0065] Preferably, when observed in a direction parallel to the first surface S1, the first conveying layer 12 is parallel to the second conveying layer 13.

[0066] Among them, when the conveying layers are parallel, it ensures that the baked grains can evenly contact the heat source or heat flow during the baking process. This layout helps to achieve uniform heat distribution across the entire conveying layer, thereby improving the baking effect, making the baked grains on each layer evenly heated, and reducing the situation of local overheating or insufficient heating. The parallel layout of the conveying layers can reduce the possible interference that may occur during the conveying of materials, such as tilting or offset. This helps to ensure the stability of the baked grains in the baking chamber 10 and avoid problems such as accumulation or movement of materials caused by changes in the interlayer angle. The parallel layout of the conveying layers can make more efficient use of the space in the baking chamber 10, minimizing the distance between the upper and lower conveying layers while avoiding the structural complexity between multiple conveyor belts. This design can maximize the use of space and increase the amount of materials processed. The parallel arrangement of the conveying layers makes the design and maintenance of the conveying system simpler. The docking, synchronization operation, and maintenance of the conveyor belts become easier, reducing the design and operation complexity. The parallel conveying layers can effectively prevent cross-contamination between materials on different levels. During the baking process, ensuring that the materials on each layer do not come into contact or mix with each other helps to maintain the purity and consistency of the product. When the conveying layers are parallel, it is easier to monitor and adjust the temperature, humidity, and other key parameters of each layer. This enables the equipment operator to more precisely adjust the baking conditions to ensure that the materials on each layer meet the required baking standards.

[0067] Thereby, the air in the baking chamber 10 and the heating zone 20 is pumped out by the vacuum pump 21 to form a vacuum state, making the pressure inside the processing device 100 uniform, capable of evenly removing the moisture in the baked grains. By forming a vacuum state, the air pressure in the baking chamber 10 decreases, causing the boiling point of the moisture in the baked grains to decrease, and by adjusting the temperature of the baking chamber 10 using the controller 30, the processing device 100 can bake pet food at a low temperature.

[0068] The above-described embodiments merely represent several embodiments of the present application. Their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the patent application. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present application, several modifications and improvements can still be made, and these all fall within the protection scope of the present application. Therefore, the protection scope of the patent of the present application shall be subject to the appended claims.

Claims

1. A baking and processing device for baked pet food, characterized in that: The processing device comprises: The baking chamber is provided with an upper shell, and the surface formed by the upper shell is a first surface; A heating zone is fixedly connected to the baking chamber and is provided with four vacuum pumps; A controller, fixed to the surface of the heating zone and electrically connected to the heating zone, wherein the processing device adjusts the temperature inside the baking chamber through the controller; Among them, when observed in a direction perpendicular to the first surface, the upper shell is provided with a vent, through which the heating zone and the baking chamber are communicated, and the four vacuum pumps are respectively fixedly connected to the heating zone to extract air from the baking chamber and the heating zone.

2. A baking and processing device for baked pet food according to claim 1, characterized in that: The baking chamber also includes: First transport layer; The second conveying layer is fixedly connected to the baking chamber and is located on a side of the first conveying layer away from the upper shell when viewed along a direction parallel to the first surface.

3. A baking and processing device for baked pet food according to claim 2, characterized in that: The baking chamber also includes: A bracket, fixedly connected to the baking chamber; Wherein, when viewed along a direction parallel to the first surface, the two brackets are respectively located on both sides of the first conveying layer, and the first conveying layer is fixedly connected to the two brackets.

4. The baking and processing device for baked pet food according to claim 1, characterized in that: The baking chamber also includes: A feed inlet, fixedly connected to the baking chamber and located on a surface of the baking chamber when viewed in a direction parallel to the first surface; The baked grains are added into the processing device by opening the feed port.

5. The baking and processing device for baked pet food according to claim 1, characterized in that: The processing device also includes: The base is fixedly connected to the baking chamber and is located on a side of the baking chamber away from the heating zone when viewed along a direction parallel to the first surface.

6. The baking and processing device for baked pet food according to claim 5, characterized in that: The upper shell is located on a surface of the baking chamber, and the surface is located on a side of the baking chamber away from the base.

7. The baking and processing device for baked pet food according to claim 1, characterized in that: The controller comprises: A temperature sensor, fixedly connected to the baking chamber and electrically connected to the controller; Wherein, the controller obtains the temperature in the baking chamber through the temperature sensor.

8. The baking and processing device for baked pet food according to claim 2, characterized in that: The baking chamber also includes: a discharge port, integrally formed in the baking chamber; Wherein, the baked grains on the first conveying layer and the second conveying layer are discharged from the processing device through the discharge port.

9. The baking and processing device for baked pet food according to claim 1, characterized in that: The heating zone also includes: An air pressure sensor, fixedly connected to the upper housing and electrically connected to the vacuum pump; Wherein, the air pressure sensor is located on a side of the upper shell away from the heating zone to detect the air pressure inside the processing device.

10. The baking and processing device for baked pet food according to claim 2, characterized in that: Viewed along a direction parallel to the first surface, the first conveying layer is parallel to the second conveying layer.

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