Low-temperature baking oven for chicken freeze-drying production

Abstract

The utility model relates to the field of chicken freeze-drying low-temperature baking, in particular to a low-temperature baking oven for chicken freeze-drying production. The technical problems that in the process of freeze-drying and low-temperature baking of chicken, the chicken is heated and baked mostly through a single heating structure, so that hot air in the chicken is accumulated, drying heat conduction is uneven, baking efficiency is reduced, meanwhile, internal air cannot effectively flow back, uniform drying of objects is not facilitated, and the baking effect is poor are solved. And the utilization rate of hot air is low. According to the technical scheme, the low-temperature baking oven for chicken freeze-drying production comprises an oven body; the device further comprises a placing and drying assembly, a ventilation assembly, a box door, a support and an anti-skid pad. According to the utility model, through the cooperation of the blowing fan and the ventilation pipe, air in the box body is kept in a circulation state, chicken is ensured to be uniformly heated in the whole baking process, and the problem that local temperature is too high or too low is avoided, so that the baking quality and consistency of food are ensured.

Description

Technical Field

[0001] This utility model relates to the field of low-temperature baking of freeze-dried chicken, and in particular to a low-temperature baking oven for freeze-dried chicken production. Background Technology

[0002] Freeze-drying chicken is a process of removing moisture from chicken while it is frozen in order to preserve the nutritional components of the food and extend its shelf life. Therefore, low-temperature baking is required during the freeze-drying process. However, most existing low-temperature baking ovens use a single heating structure to heat and bake the chicken, which leads to the accumulation of hot air inside. This results in uneven heat conduction during drying, which reduces baking efficiency. At the same time, the internal air cannot circulate effectively, which is not conducive to the uniform drying of the items, and the utilization rate of hot air is low. Utility Model Content

[0003] To overcome the problems in the low-temperature baking process of freeze-dried chicken, where heating is mostly done through a single heating structure, resulting in the accumulation of hot air inside the chicken, uneven heat conduction and reduced baking efficiency, as well as the inability of internal air to circulate effectively, which is not conducive to uniform drying and has low utilization of hot air.

[0004] The technical solution of this utility model is as follows: a low-temperature baking box for freeze-drying chicken production, including a box body; it also includes a drying component, a ventilation component, a box door, a support, and an anti-slip mat. The inside of the box body is provided with a drying component for freeze-drying chicken, the top of the box body is provided with a ventilation component to maintain air circulation, and the front end of the box body is hinged to a box door.

[0005] Preferably, the chicken placed in the baking oven is dried by placing a drying component, which ensures that the baking oven quickly reaches the set working temperature and maintains temperature stability. In addition, the ventilation component ensures that the air inside the baking oven flows and is distributed evenly, further ensuring that the chicken is heated evenly throughout the baking process and avoiding local overheating or underheating, thereby ensuring the baking quality and consistency of the food.

[0006] Preferably, the drying assembly includes a fan box, ventilation holes, a fan frame, a blower, a slide rail, a placement plate, a mounting bracket, and a heating rod. Two sets of fan boxes are arranged opposite each other at the bottom of the box.

[0007] Preferably, the top of the fan housing has rectangular ventilation holes, and a fan frame is located in the middle of the fan housing. A blower is installed inside the fan frame, and air is blown into the housing by the operation of the blower.

[0008] Preferably, the left and right inner walls of the chamber are provided with sliding rails, and a placement plate is slidably connected inside the sliding rails. A mounting bracket is provided at the bottom of the placement plate, and a heating rod is provided inside the mounting bracket. The heating rod heats the air inside the chamber, and with the cooperation of the fan and the heating rod, the air inside the chamber is kept at the temperature required for drying.

[0009] Preferably, the ventilation assembly includes a fan box, an air duct, an air guide frame, and a ventilation pipe, with the fan box installed on the right side wall of the housing.

[0010] Preferably, the air outlet of the fan box is connected to two sets of air guide pipes. The air outlet of the air guide pipes is connected to an air guide frame, which is located at the top of the box. A ventilation pipe is installed at the top of the box, and an air outlet is installed at the bottom of the ventilation pipe. The ventilation pipe and the air guide frame are connected by a connecting pipe. The fan in the fan box blows air into the ventilation pipe through the air guide pipe and the air guide frame. With the cooperation of the fan and the ventilation pipe, the air in the box is kept in a circulating state, avoiding the accumulation of hot air, which would cause uneven heating of the chicken and affect the baking efficiency.

[0011] As a preferred option, a support is provided at the bottom of the box, and anti-slip pads are provided at the four corners of the bottom of the support.

[0012] 1. The drying components are used to dry the chicken placed in the baking oven, ensuring that the oven quickly reaches the set working temperature, maintaining temperature stability, and ensuring uniform contact between the hot air and the surface of the chicken. This ensures uniform drying, improves baking efficiency, and, with the help of the ventilation components, ensures that the air in the baking oven flows and is distributed evenly, further ensuring that the chicken is heated evenly throughout the baking process, avoiding localized overheating or underheating, thus guaranteeing the baking quality and consistency of the food.

[0013] 2. By blowing air into the box through the operation of the fan, and heating rods heating at the same time, the air inside the box is kept at the temperature required for drying, thereby drying the chicken. Because there are through holes on the placement plate, hot air is blown evenly onto the surface of the chicken.

[0014] 3. The fan inside the fan box blows air into the ventilation duct through the air guide tube and air guide frame. With the cooperation of the fan and ventilation duct, the air in the box is kept in a state of circulation, avoiding the accumulation of hot air, which would cause uneven heating of the chicken and affect the baking efficiency. Attached Figure Description

[0015] Figure 1 The diagram shown is a first three-dimensional structural schematic of the low-temperature baking oven for freeze-drying chicken production according to this utility model.

[0016] Figure 2The diagram shown is a second three-dimensional structural schematic of the low-temperature baking oven for freeze-drying chicken production according to this utility model.

[0017] Figure 3 The diagram shown is a three-dimensional cross-sectional view of the low-temperature baking oven used for freeze-drying chicken production according to this utility model.

[0018] Figure 4 The diagram shown is a third-dimensional structural schematic of the low-temperature baking oven for freeze-drying chicken production according to this utility model.

[0019] Explanation of reference numerals in the attached drawings: 1. Cabinet; 2. Placement of drying components; 201. Fan box; 202. Ventilation hole; 203. Fan bracket; 204. Fan; 205. Slide rail; 206. Placement plate; 207. Mounting bracket; 208. Heating rod; 3. Ventilation components; 301. Fan box; 302. Air duct; 303. Air guide frame; 304. Ventilation pipe; 4. Cabinet door; 5. Bracket; 6. Anti-slip mat. Detailed Implementation

[0020] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0021] Please see Figure 1 , Figure 4 This utility model provides an embodiment: a low-temperature baking oven for freeze-drying chicken production, including a box body 1; it also includes a drying assembly 2, a ventilation assembly 3, a door 4, a support 5, and an anti-slip mat 6. The drying assembly 2 for freeze-drying chicken is installed inside the box body 1, and the ventilation assembly 3 for maintaining air circulation is installed at the top of the box body 1. The door 4 is hinged to the front end of the box body 1; slide rails 205 are arranged opposite each other on the left and right inner walls of the box body 1, and a placement plate 206 is slidably connected inside the slide rails 205. The bottom of the box is provided with a mounting bracket 207, and a heating rod 208 is installed inside the mounting bracket 207; the bottom of the box 1 is provided with a support 5, and anti-slip pads 6 are provided at the four corners of the bottom of the support 5. By operating the fan 204, air is blown into the box 1, and the heating rod 208 heats the chicken. With the cooperation of the fan 204 and the heating rod 208, the air inside the box 1 is kept at the temperature required for drying, thereby drying the chicken. Because the placement plate 206 has through holes, the hot air is blown evenly onto the surface of the chicken.

[0022] Please see Figure 2-3In this embodiment, the drying assembly 2 includes a fan box 201, vents 202, a fan frame 203, a blower fan 204, a slide rail 205, a placement plate 206, a mounting bracket 207, and a heating rod 208. Two sets of fan boxes 201 are arranged opposite each other at the bottom of the box 1. Ventilations 202 are rectangularly distributed at the top of the fan box 201. A fan frame 203 is located in the middle of the fan box 201, and a blower fan 204 is installed inside the fan frame 203. The ventilation assembly 3 includes a fan box 301, an air duct 302, an air duct frame 303, and a ventilation pipe 304. The fan box 301 is located on the right side wall of the box 1. Two sets of air ducts 302 are connected to the air outlet of the box 301. The air outlet of the air duct 302 is connected to the air guide frame 303, and the air guide frame 303 is set at the top of the box 1. A ventilation pipe 304 is set at the top of the box 1, and an air outlet is set at the bottom of the ventilation pipe 304. The ventilation pipe 304 and the air guide frame 303 are connected by a connecting pipe. The fan in the fan box 301 blows air into the ventilation pipe 304 through the air duct 302 and the air guide frame 303. With the cooperation of the fan 204 and the ventilation pipe 304, the air in the box 1 is kept in a circulating state to avoid the accumulation of hot air, which would cause uneven heating of the chicken and affect the baking efficiency.

[0023] When drying the pre-treated chicken, the placement plate 206 is pulled out from the box 1, and the chicken is placed on the placement plate 206. After placement, the placement plate 206 is pushed into the box 1 through the sliding rail 205, which facilitates the baking of the chicken. The blower 204 operates to blow air into the box 1, and the heating rod 208 heats the chicken. With the cooperation of the blower 204 and the heating rod 208, the air inside the box 1 is kept at the temperature required for drying, thus drying the chicken. Because the placement plate 206 has through holes, the hot air is blown evenly onto the surface of the chicken. At the same time, during the drying process, the fan in the fan box 301 blows air into the ventilation pipe 304 through the air guide pipe 302 and the air guide frame 303. With the cooperation of the blower 204 and the ventilation pipe 304, the air in the box 1 is kept in a circulating state, avoiding the accumulation of hot air, which would cause uneven heating of the chicken and affect the baking efficiency.

[0024] Through the above steps, the drying component 2 is placed in the baking oven to dry the chicken, while ensuring that the baking oven quickly reaches the set working temperature and maintains temperature stability. In addition, with the cooperation of the ventilation component 3, the air in the baking oven flows and is distributed evenly, further ensuring that the chicken is heated evenly throughout the baking process, avoiding the problem of local overheating or underheating, thereby ensuring the baking quality and consistency of the food.

[0025] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention.

Claims

1. A low-temperature baking oven for freeze-drying chicken, comprising a box body (1); characterized in that: It also includes a drying assembly (2), a ventilation assembly (3), a door (4), a bracket (5), and an anti-slip mat (6). The interior of the box (1) is equipped with a drying assembly (2) for drying freeze-dried chicken. The top of the box (1) is equipped with a ventilation assembly (3) to maintain air circulation. The front end of the box (1) is hinged to a door (4).

2. The low-temperature baking oven for freeze-drying chicken production according to claim 1, characterized in that: The drying assembly (2) includes a fan box (201), a vent (202), a fan frame (203), a blower (204), a slide rail (205), a placement plate (206), a mounting bracket (207), and a heating rod (208). Two sets of fan boxes (201) are arranged opposite each other at the bottom of the box body (1).

3. The low-temperature baking oven for freeze-drying chicken production according to claim 2, characterized in that: The top of the fan housing (201) has rectangular ventilation holes (202), and a fan frame (203) is provided in the middle of the fan housing (201). A blower (204) is provided inside the fan frame (203).

4. A low-temperature baking oven for freeze-drying chicken production according to claim 3, characterized in that: The left and right inner walls of the box (1) are provided with slide rails (205), and the slide rails (205) are slidably connected to the inside of the slide rails (205). The bottom of the slide rails (206) is provided with a mounting bracket (207), and the mounting bracket (207) is provided with a heating rod (208).

5. A low-temperature baking oven for freeze-drying chicken production according to claim 1, characterized in that: The ventilation assembly (3) includes a fan box (301), an air duct (302), an air guide frame (303), and a ventilation pipe (304). The fan box (301) is provided on the right side wall of the housing (1).

6. A low-temperature baking oven for freeze-drying chicken production according to claim 5, characterized in that: Two sets of air guide pipes (302) are connected to the air outlet of the fan box (301). The air outlet of the air guide pipe (302) is connected to the air guide frame (303), and the air guide frame (303) is set at the top of the box (1). A ventilation pipe (304) is set at the top of the box (1), and an air outlet is set at the bottom of the ventilation pipe (304). The ventilation pipe (304) and the air guide frame (303) are connected by a connecting pipe.

7. A low-temperature baking oven for freeze-drying chicken production according to claim 1, characterized in that: A bracket (5) is provided at the bottom of the box (1), and anti-slip pads (6) are provided at the four corners of the bottom of the bracket (5).

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