Steam circulation cooking box for instant noodle production

Abstract

The utility model discloses a steam circulation cooking box for instant noodle production. The steam circulation cooking box comprises a cooking box body, a chain belt conveying mechanism, a steam conveying pipe, a circulating fan, a heating pipe and a backflow cavity, the steam conveying pipe is used for conveying steam into the first cavity, the circulating fan is arranged in the first cavity, the heating pipe is arranged in the second cavity, a steam inlet hole is formed in the side portion of the second cavity, a steam outlet hole is formed in the bottom of the cooking box body, and the steam inlet hole and the steam outlet hole are connected through a backflow cavity. The backflow cavity is used for conveying steam to the position below the chain belt conveying mechanism. The steam conveying pipe can convey steam to the first cavity, the circulating fan can evenly act on the surface of instant noodles, part of the steam and air can be heated by the heating pipe to form high-temperature mixed airflow, the high-temperature mixed airflow is conveyed to the bottom of the instant noodles through the backflow cavity, and therefore the instant noodles can be evenly heated from the upper face to the lower face. The problem of insufficient heating of the bottom in the traditional cooking process is effectively avoided.

Description

TECHNICAL FIELD

[0001] The utility model relates to the field of steaming box especially relates to a steam circulation steaming box for instant noodle production. BACKGROUND

[0002] Instant noodles are a kind of convenient food, which are generally made of cereal raw materials such as wheat flour, and can be quickly brewed or cooked for eating. Instant noodles are widely welcomed by consumers because of their simple production, convenient storage and fast eating. In the production of instant noodles, it is necessary to steam them to cook the instant noodles and form the required elasticity, flexibility and good taste of instant noodles.

[0003] In the prior art, during the steaming process of the traditional steaming box, the steam usually flows from top to bottom, resulting in uneven heating of the instant noodles between the upper and lower layers in the steaming box, thereby affecting the steaming effect of the instant noodles. In addition, as the steam flows in the steaming box, its temperature gradually decreases, especially at positions far from the steam inlet, the insufficient heat of the steam leads to uneven temperature in the heating area, causing local undercooking of the food during the steaming process, thereby affecting the quality and taste of the product.

[0004] Therefore, the prior art has defects and needs to be improved. CONTENT OF THE UTILITY MODEL

[0005] The utility model solves the technical problem of providing a steam circulation steaming box for instant noodle production, which is uniformly heated and effectively improves the steaming effect of the product.

[0006] To achieve this purpose, the utility model adopts the following technical scheme: a steam circulation steaming box for instant noodle production, comprising a steaming box body, a chain belt conveying mechanism, a steam conveying pipe, a circulating fan, a heating pipe and a reflux cavity.

[0007] The chain belt conveying mechanism is located in the steaming box body, and the chain belt conveying mechanism is used to convey the instant noodles to be steamed into the steaming box body.

[0008] The steaming box body is provided with a plurality of accommodating cavities along its extension direction, the accommodating cavities form a first cavity and a second cavity through a partition plate, the steam conveying pipe is connected with the first cavity, the steam conveying pipe is used to convey steam into the first cavity, the circulating fan is arranged in the first cavity, and the circulating fan is used to make the steam flow downward to the instant noodles on the chain belt conveying mechanism.

[0009] The partition plate is provided with a filter screen for the steam to flow into the second cavity, the heating pipe is arranged in the second cavity, and the heating pipe is used to heat the steam.

[0010] The second chamber side is provided with a steam inlet hole, the bottom of the cooking box body is provided with a steam outlet hole, the steam inlet hole is connected with the steam outlet hole through the reflux cavity, and the reflux cavity is used for conveying steam to the lower side of the chain belt conveying mechanism.

[0011] The steam circulation cooking box for instant noodle production further comprises a flow distribution cover arranged at the bottom of the first chamber.

[0012] The top of the flow distribution cover is provided with an opening communicated with the first chamber, the flow distribution cover is hollow, and the bottom of the flow distribution cover is provided with a plurality of flow distribution holes arranged in an array.

[0013] The steam circulation cooking box for instant noodle production further comprises a temperature sensor arranged in the cooking box body below the accommodating chamber, and the temperature sensor is used for detecting the temperature in the cooking box body.

[0014] The steam circulation cooking box for instant noodle production further comprises a driving mechanism arranged on the side wall of the cooking box body, the driving mechanism is connected with the circulation fan, and the driving mechanism is used for driving the circulation fan to rotate.

[0015] The steam circulation cooking box for instant noodle production further comprises an air outlet cover arranged at the inlet end of the cooking box body, and the air outlet cover is used for generating air flow for uniformly spreading instant noodles on the chain belt conveying mechanism.

[0016] The steam circulation cooking box for instant noodle production further comprises a baffle arranged on the surface of the conveying chain belt of the chain belt conveying mechanism, and the baffle is used for preventing instant noodles from sliding on the conveying chain belt.

[0017] The steam circulation cooking box for instant noodle production further comprises a plurality of through holes arranged on the baffle along the length direction of the baffle.

[0018] The steam circulation cooking box for instant noodle production further comprises a plurality of observation windows arranged on the bottom of the cooking box body along the extension direction of the bottom.

[0019] Compared with the prior art, the steam circulation cooking box for instant noodle production has the following beneficial effects:

[0020] The steam conveying pipe of the utility model can produce airflow after conveying steam to the first chamber, so that the steam uniformly acts on the instant noodle surface downward, and part of the steam can enter the second chamber through the filter screen, the steam and air in the second chamber can be heated by the heating pipe to form high-temperature mixed airflow, and the high-temperature mixed airflow is conveyed to the bottom of the instant noodle through the reflux cavity, so that the instant noodle is uniformly heated from the top and bottom, and the problem of insufficient heating of the bottom in the traditional cooking process is effectively avoided; the shunt cover is arranged, the steam can be uniformly guided to the instant noodle on the chain belt conveying mechanism, and the problem of uneven heating of the instant noodle caused by chaotic steam flow is avoided. BRIEF DESCRIPTION OF DRAWINGS

[0021] In order to more clearly illustrate the technical scheme in the embodiments of the utility model or the prior art, the drawings needed to be used in the following embodiment or prior art description will be briefly introduced, and obviously, the drawings in the following description are only some embodiments of the utility model, and for those skilled in the art, other drawings can be obtained according to these drawings without creative labor.

[0022] The structure, proportion, size and the like shown in the drawings of the specification are only used to cooperate with the content disclosed in the specification, to be understood and read by those skilled in the art, and are not used to limit the limiting conditions that can be implemented by the utility model, so they do not have technical substantive significance, any modification of structure, change of proportion relationship or adjustment of size, without affecting the effect and purpose that can be produced by the utility model, should still fall within the scope covered by the technical content disclosed by the utility model.

[0023] Figure 1 It is the overall structure schematic view of the utility model;

[0024] Figure 2 It is the internal structure schematic view of the cooking box body of the utility model;

[0025] Figure 3 It is the shunt cover mounting structure schematic view of the utility model;

[0026] Figure 4 It is the reflux cavity mounting structure schematic view of the utility model;

[0027] Figure 5 It is the layout structure schematic view between the circulation fan and the shunt cover of the utility model;

[0028] Figure 6 It is the shunt cover bottom structure schematic view of the utility model;

[0029] Figure 7 It is the reflux cavity structure schematic view of the utility model. DETAILED DESCRIPTION

[0030] In order to make the purpose, features, and advantages of the present invention more obvious and easy to understand, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the embodiments described below are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0031] In the description of the present invention, it should be understood that the terms "upper," "lower," "top," "bottom," "inner," "outer," etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings and are intended solely to facilitate the description of the present invention and simplify the description. They are not intended to indicate or imply that the devices or elements referred to must have a specific orientation, be constructed, or operate in a specific orientation. Therefore, they should not be construed as limitations on the present invention. It should be noted that when a component is considered to be "connected" to another component, it may be directly connected to the other component or there may be a centrally located component.

[0032] The technical solution of the present invention will be further described below with reference to the accompanying drawings and through specific implementation methods.

[0033] like Figures 1 to 7 As shown, the embodiment of the present invention provides a steam circulation cooking box for instant noodle production, comprising a cooking box body 1, a chain conveying mechanism 2, a steam conveying pipe 3, a circulating fan 4, a heating pipe 5 and a reflux chamber 6;

[0034] The chain belt conveyor mechanism 2 is located in the cooking box 1, and the chain belt conveyor mechanism 2 is used to convey the instant noodles to be cooked into the cooking box 1; the instant noodles are evenly spread on the chain belt conveyor mechanism 2. As the chain belt conveyor mechanism 2 runs, the instant noodles gradually enter the interior of the cooking box 1 from the entrance of the cooking box 1 and are cooked by high-temperature steam.

[0035] The cooking box 1 is provided with a plurality of accommodating chambers 10 along its extending direction, the accommodating chambers 10 are formed into a first chamber 101 and a second chamber 102 by a partition plate 11, the steam delivery pipe 3 is connected with the first chamber 101, the steam delivery pipe 3 is used for delivering steam into the first chamber 101, the circulating fan 4 is arranged in the first chamber 101, the circulating fan 4 is used for making steam flow downward to instant noodles on the chain belt conveying mechanism 2; steam is delivered into the first chamber 101 through the steam delivery pipe 3, and the steam is uniformly blown downward to the surface of instant noodles on the chain belt conveying mechanism 2 through the air flow generated by the circulating fan 4; in the embodiment, the side wall of the cooking box 1 is provided with a driving mechanism 41, the driving mechanism 41 is connected with the circulating fan 4, and the driving mechanism 41 is used for driving the circulating fan 4 to rotate.

[0036] The partition plate 11 is provided with a filter screen 12 for steam flowing into the second chamber 102, the heating pipe 5 is arranged in the second chamber 102, the heating pipe 5 is used for heating steam, the side of the second chamber 102 is provided with an inlet hole 103, the bottom of the cooking box 1 is provided with an outlet hole 104, the inlet hole 103 and the outlet hole 104 are connected through the reflux cavity 6, and the reflux cavity 6 is used for delivering steam below the chain belt conveying mechanism 2. When part of the steam enters the second chamber 102 under the action of the air flow of the circulating fan 4, the steam and the air in the second chamber 102 are heated by the heating pipe 5, the heating pipe 5 can not only increase the temperature of the steam, but also heat the air in the second chamber 102, so that the steam and the hot air form a mixed high-temperature air flow, and the hot air flow is introduced into the reflux cavity 6 along the flow of the air flow, and then delivered to the bottom of the chain belt conveying mechanism 2 through the reflux cavity 6, so as to heat the bottom of the instant noodles, so that the double-sided heating of the instant noodles can be realized, the instant noodles are uniformly heated from the top and bottom, the problem of insufficient heating of the bottom in the traditional cooking process is avoided, and the uniformity and efficiency of the cooking are improved.

[0037] As Figure 2 , Figure 5 and Figure 6As shown, further, it also includes a flow distributor 7, which is arranged at the bottom of the first chamber 101, and has an opening 70 at the top for communicating with the first chamber 101, and a hollow interior, and a plurality of flow holes 701 arranged at the bottom for uniformly guiding steam downward to the chain conveyor 2. The opening 70 at the top of the flow distributor 7 communicates with the first chamber 101, so that steam enters the hollow interior of the flow distributor 7, and is buffered and adjusted in flow rate, so that the flow state of the steam tends to be stable, and then the steam is uniformly sprayed downward through the flow holes 701 arranged at the bottom of the flow distributor 7, so as to uniformly guide the steam to the instant noodles on the chain conveyor 2, and avoid uneven heating of the instant noodles due to chaotic flow of steam.

[0038] As shown in Figure 1 As shown, further, it also includes a temperature sensor 8 arranged in the steaming box 1 below the accommodating chamber 10, which is used to detect the temperature inside the steaming box 1 and transmit data to the control system. The control system can determine whether the temperature inside the steaming box 1 meets the set value according to the data fed back by the temperature sensor 8, and if there is a temperature deviation, it can timely adjust the steam supply amount, the speed of the circulating fan 4 or the power of the heating pipe 5, so that the entire steaming process is always within the ideal temperature range, and the steaming effect of the instant noodles is not affected by abnormal temperature.

[0039] As shown in Figure 1 As shown, further, it also includes an air outlet cover 9 arranged at the inlet end of the steaming box 1, which is used to generate airflow for uniformly spreading the instant noodles on the chain conveyor 2. When the instant noodles are placed on the chain conveyor 2, they may not be uniformly laid flat, which causes the steam to not uniformly contact the surface and bottom of the instant noodles. The air outlet cover 9 can generate directional airflow to act on the surface of the instant noodles, so that they are uniformly spread on the chain conveyor 2, so that the instant noodles can be fully exposed to the circulating steam in the steaming box 1, achieving uniform heating on both sides and avoiding the problem of insufficient steaming in local areas due to stacking. It should be noted that the airflow intensity of the air outlet cover 9 can be adjusted according to the conveying speed and the thickness of the instant noodles.

[0040] As shown in Figure 1 As shown, further, the surface of the conveying chain 20 of the chain conveyor 2 is provided with a baffle 21 for preventing the instant noodles from sliding on the conveying chain 20. The baffle 21 can physically block the instant noodles during conveying to prevent them from sliding and deviating from the original position.

[0041] As shown in Figure 1As shown, further, the baffle 21 is provided with a plurality of through holes 210 along the length direction thereof. By providing the through holes 210 on the baffle 21, the steam can freely pass through the baffle 21, thereby forming a continuous and uniform air flow field on the conveying chain belt 20, and achieving a more uniform steaming effect.

[0042] As shown, Figure 1 As shown, further, the bottom of the steaming box 1 is provided with a plurality of observation windows 100 along the extension direction thereof, so that the operator can comprehensively monitor the steaming conditions of the instant noodles at different positions in the steaming box 1, thereby improving the convenience of production operation.

[0043] The above-described and above-embodied examples are only used to illustrate the technical solutions of the present application, but not to limit the same. Although the present application has been described in detail with reference to the foregoing embodiments, it should be understood by those skilled in the art that the technical solutions recorded in the foregoing embodiments can be modified, or some technical features can be replaced by equivalent ones. Such modifications or replacements do not cause the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A steam circulating cooking tank for instant noodle production, characterized by, The cooking box, the chain belt conveying mechanism, the steam conveying pipe, the circulating fan, the heating pipe and the reflux cavity; The chain belt conveying mechanism is located in the cooking box, and is used for conveying instant noodles to be cooked into the cooking box; The cooking box is provided with a plurality of accommodation cavities along the extension direction thereof, the accommodation cavities form a first cavity and a second cavity through a partition plate, the steam conveying pipe is connected with the first cavity, and is used for conveying steam into the first cavity; the circulating fan is arranged in the first cavity, and is used for making steam flow downward to the instant noodles on the chain belt conveying mechanism; The partition plate is provided with a filter screen for steam flowing into the second cavity, and the heating pipe is arranged in the second cavity and is used for heating steam; The second cavity is provided with a steam inlet hole on one side, and the cooking box is provided with a steam outlet hole at the bottom, the steam inlet hole and the steam outlet hole are connected through the reflux cavity, and the reflux cavity is used for conveying steam to the lower side of the chain belt conveying mechanism.

2. The steam circulating boiling tank for instant noodle production according to claim 1, wherein, The shunt cover is arranged at the bottom of the first cavity; The shunt cover is provided with an opening at the top for communicating with the first cavity, the shunt cover is hollow inside, and the shunt cover is provided with a plurality of shunt holes arranged in an array at the bottom, the shunt holes are used for uniformly guiding steam downward to the chain belt conveying mechanism.

3. The steam circulating boiling tank for instant noodle production according to claim 1, wherein, The temperature sensor is arranged in the cooking box below the accommodation cavities, and is used for detecting the temperature inside the cooking box.

4. The steam circulating boiling tank for instant noodle production according to claim 1, wherein, The sidewall of the cooking box is provided with a driving mechanism connected with the circulating fan, and the driving mechanism is used for driving the circulating fan to rotate.

5. The steam circulating boiling tank for instant noodle production according to claim 1, wherein, The air outlet cover is arranged at the inlet end of the cooking box, and is used for generating air flow for uniformly spreading the instant noodles on the chain belt conveying mechanism.

6. The steam circulating cooker for instant noodle production according to claim 5, wherein, The surface of the conveying chain belt of the chain belt conveying mechanism is provided with a baffle, and the baffle is used for preventing the instant noodles from sliding on the conveying chain belt.

7. The steam circulating cooker for instant noodle production according to claim 6, wherein The baffle is provided with a plurality of through holes along the length direction thereof.

8. The steam circulating cooker for instant noodle production according to claim 1, wherein, The bottom of the cooking box is provided with a plurality of observation windows along the extension direction thereof.

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