Preserved meat smoking kang box
By introducing pipes and the siphon principle into the smoke-smoking box for cured meat, uniform smoke distribution and temperature controllability are achieved, solving the problems of uneven smoke distribution and unstable temperature in traditional equipment, and improving the cleanliness and quality uniformity of cured meat.
Patent Information
- Application Number
- CN202522293375.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-30
- Publication Date
- 2025-12-23
- Estimated Expiration
- 2035-10-30
AI Technical Summary
Existing bacon smoking equipment suffers from uneven smoke distribution, unstable temperature field, and soot adhering to the meat surface, affecting product cleanliness and hygiene safety, while also consuming a lot of energy.
Smoke is introduced into the bottom of the chamber through pipes. Utilizing the siphon principle and a forced exhaust system, combined with a uniform smoke distribution and heat exchange system, active and uniform smoke distribution and temperature control are achieved. By physically separating the combustion and fumigation spaces, the combustion intensity and temperature are independently controlled.
It improves the uniformity of smoke distribution, reduces heat loss, ensures clean production and quality uniformity of cured meat, and enhances process controllability and product hygiene and safety.
Smart Images
Figure CN223694807U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model relates to food processing technical field especially, is a kind of bacon smoking stove. BACKGROUND
[0002] The bacon smoking stove usually adopts traditional direct smoking device and modern electric heating smoking equipment.
[0003] Traditional direct smoking device: this is the most original and widely used form, commonly found in rural families or small workshops. Its structure is usually to build a closed space directly above the ground stove or kang bed. Wood, sawdust and other fuels are burned or smoldered in the bottom of the open fire, and the smoke and heat generated directly rise into the smoking box to process meat products.
[0004] Modern electric heating smoking equipment: electric heating pipe is used to heat sawdust and other materials to generate smoke, achieving temperature control. Most of the equipment places the electric heating smoke device inside the box below, and the smoke circulation depends on natural convection, which has dead angles in uniformity. And the electric heating method is difficult to produce the unique flavor of traditional open fire smoking, the energy consumption is high, and the problem of ash circulating and adhering in the box cannot be solved.
[0005] The existing bacon smoking equipment, whether it is traditional ground stove kang bed or modern electric heating smoking box, its combustion chamber or smoke generating device is integrated with the smoking box. This structure leads to uneven distribution of smoking smoke in the box, unstable temperature field, large heat loss, and solid particles (ash) in the smoke directly adhere to the surface of the meat, which seriously affects the cleanliness, hygiene safety and quality uniformity of the product. UTILITY MODEL CONTENTS
[0006] The utility model aims at providing a bacon smoking stove to solve the problems existing in the prior art. The smoke is introduced into the bottom of the box through a pipeline to improve the distribution of the smoke, transfer heat and control temperature, significantly improving the defect that particles in the smoking smoke adhere to the surface of the meat, affecting hygiene and quality. After the smoke enters the box relying on strong exhaust and siphon principle, the uniformity problem is also obviously improved.
[0007] To achieve the above-mentioned purpose, the utility model provides the following scheme:
[0008] The utility model provides a bacon smoking stove, which comprises a box body, a smoke inlet pipe, a smoke shower pipe, a meat hanging rack and an exhaust device. One end of the smoke inlet pipe is connected to a combustion furnace, and the other end is connected to the smoke shower pipe. The smoke generated by the combustion in the combustion furnace is transported to the smoke shower pipe through the smoke inlet pipe. The smoke shower pipe is arranged at the inner top end of the box body, and a plurality of smoke shower pipes are distributed on the inner top of the box body. A plurality of smoke injection holes are arranged on the smoke shower pipe. The meat hanging rack is arranged in the box body and used for hanging bacon to be smoked. The exhaust device exhausts the smoke in the box body to the outside.
[0009] Preferably, the box is a rectangular box made of rock wool board.
[0010] Preferably, the smoke inlet pipe is arranged at one side of the top of the box and is connected to the smoke outlet of the combustion furnace.
[0011] Preferably, the combustion furnace is arranged at one side of the outside of the box.
[0012] Preferably, a smoke distributor is further arranged in the box, and the smoke inlet pipe is connected to each of the smoke shower pipes through the smoke distributor.
[0013] Preferably, the smoke distributor is a rectangular hollow box structure, the outer wall of the smoke distributor is connected to the smoke inlet pipe, and the inner wall of the smoke distributor is connected to the smoke inlet end of each of the smoke shower pipes.
[0014] Preferably, the air exhaust device comprises smoke inlet pipes and a smoke fan, the bottom end of the smoke inlet pipe is connected to the bottom end of the box, the top end of the smoke inlet pipe extends upward and is higher than the height of the box, and the smoke fan is installed at the top end of the smoke inlet pipe.
[0015] Preferably, four smoke inlet pipes are arranged, two of which are arranged at the two sides of the front box wall of the box, and the other two are arranged at the two sides of the back box wall of the box.
[0016] Preferably, a double-door is further arranged on one side wall of the box.
[0017] Preferably, the smoke shower pipes extend along the length direction of the box in the box, and a plurality of smoke shower pipes are uniformly distributed along the width direction of the box, and the smoke injection holes are uniformly distributed along the length direction of the smoke inlet pipe.
[0018] The present application has the following technical effects compared with the prior art:
[0019] 1) The physical separation structure of combustion and smoking space is adopted, that is, the combustion furnace and the smoking box are two independent physical units connected by the smoke inlet pipe, which fundamentally cuts off the path of smoke particles directly polluting the bacon, realizes clean production of the bacon, and makes the control of the combustion intensity and the smoking temperature independent of each other, and improves the process controllability.
[0020] 2) The built-in uniform smoke distribution and heat exchange system is used, and a special metal smoke injection pipe is uniformly arranged in the fumigation box body. The pipe is not only a smoke conveying passage, but also a key heat exchanger. a) The active, multi-point and uniform injection of smoke is realized through the smoke injection holes on the pipe, and the smoke distribution dead angle problem in the box is completely solved; b) The metal has excellent heat conductivity, and the heat in the high-temperature smoke is efficiently and uniformly released to the space in the box in the form of radiation and convection, so that rapid heating is realized and heat loss is greatly reduced.
[0021] 3) The active negative pressure air flow circulation and exchange system is used. A strong exhaust device (induced draft fan) is arranged at the smoke outlet, and an active and controllable negative pressure environment is established in the box. This mechanism not only continuously sucks the fresh smoke generated by combustion into the box, but also forces the waste gas to be discharged from the smoke outlet, realizes the forced circulation and orderly exchange of the smoke, ensures the stability of the smoke composition, temperature and humidity in the fumigation environment, and ensures the uniformity of the quality of the bacon. BRIEF DESCRIPTION OF DRAWINGS
[0022] In order to more clearly illustrate the technical scheme in the embodiments of the present application or the prior art, the drawings needed in the embodiments will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor on the basis of these drawings.
[0023] Figure 1 It is a front view of the bacon fumigation box in the present application.
[0024] Figure 2 It is a side view of the bacon fumigation box in the present application.
[0025] Figure 3 It is a vertical sectional view of the bacon fumigation box in the present application.
[0026] Figure 4 It is a horizontal sectional view of the bacon fumigation box in the present application.
[0027] In the drawings: 1, box; 2, smoke inlet pipe; 3, smoke shower pipe; 4, bacon hanging rack; 5, smoke guide pipe; 6, induced draft fan; 7, combustion furnace; 8, smoke distributor; 9, double-door. DETAILED DESCRIPTION
[0028] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.
[0029] The purpose of this invention is to provide a smoking box for cured meat to solve the problems existing in the prior art.
[0030] To make the above-mentioned objectives, features and advantages of this utility model more apparent and understandable, the utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments.
[0031] The smoking box for cured meat in the embodiment, such as Figures 1-4 As shown, the device includes a housing 1, a smoke inlet pipe 2, a smoke spraying pipe 3, a meat hanging rack 4, and an exhaust system. One end of the smoke inlet pipe 2 is connected to a combustion furnace 7, and the other end is connected to the smoke spraying pipe 3. The flue gas generated by combustion in the combustion furnace 7 is transported to the smoke spraying pipe 3 through the smoke inlet pipe 2. The smoke spraying pipe 3 is located at the top of the interior of the housing 1, and several pipes are distributed on the top of the interior of the housing 1. The smoke spraying pipe 3 has several smoke spraying holes. The meat hanging rack 4 is located inside the housing 1 and is used to hang pork to be smoked. The exhaust system discharges the flue gas inside the housing 1.
[0032] In this specific embodiment, the box 1 is a rectangular box made of rock wool board.
[0033] In this specific embodiment, the flue pipe 2 is disposed on the top side of the housing 1, and the flue pipe 2 is connected to the flue outlet of the combustion furnace 7, which is disposed on the outer side of the housing 1.
[0034] In this specific embodiment, a smoke distributor 8 is also provided inside the housing 1, and the smoke inlet pipe 2 is connected to each of the smoke shower pipes 3 through the smoke distributor 8. The flue gas transported by the smoke inlet pipe 2 enters each of the smoke shower pipes 3 after passing through the smoke distributor 8; the smoke distributor 8 is a rectangular hollow housing structure, the outer side wall of the smoke distributor 8 is connected to the smoke inlet pipe 2, and the inner side wall of the smoke distributor 8 is connected to the smoke inlet end of each of the smoke shower pipes 3.
[0035] In this specific embodiment, the exhaust device includes a smoke inlet pipe 5 and an exhaust fan 6. The bottom end of the smoke inlet pipe 5 is connected to the bottom end of the housing 1, and the top end of the smoke inlet pipe 5 extends upward and is higher than the height of the housing 1. The exhaust fan 6 is installed at the top end of the smoke inlet pipe 5. The smoke is drawn out from the bottom of the housing 1, which is beneficial for the distribution of the smoke delivered from the top throughout the housing 1.
[0036] In the embodiment, four smoke pipes 5 are arranged, two of which are arranged on the two sides of the front wall of the box 1, and the other two are arranged on the two sides of the back wall of the box 1.
[0037] In the embodiment, the box 1 is further provided with a double door 9 on one of the side walls.
[0038] In the embodiment, the smoke pipes 3 extend along the length direction of the box 1, and a plurality of smoke pipes 3 are arranged along the width direction of the box 1, and the smoke holes are arranged along the length direction of the smoke pipes 2.
[0039] The working process and principle of the smoked pork smoking and heating box are as follows: when the smoked pork is baked, the wood is ignited in the combustion furnace 7, and the high-temperature smoke gas enters the smoked pork smoking and heating box through the smoke pipe 2. The metal smoke pipe arranged on the top of the smoking and heating box uniformly sprays the high-temperature smoke gas, and the metal smoke pipe radiates heat to the smoking and heating box, so that the cured pork is smoked in the uniform smoke gas at a certain temperature. The high-temperature smoke gas gradually pushes the gas in the box out of the smoke pipe 5, and the smoke gas in the box is uniformly distributed, and in this process, the air blower 6 also helps to exhaust the gas in the box out of the box 1, so as to realize the exchange of smoke gas.
[0040] The principle and implementation mode of the specific examples are described in the utility model, and the above embodiment is only used to help understand the method and core idea of the utility model; meanwhile, for the general technical personnel in the field, according to the idea of the utility model, the specific implementation mode and application range will be changed. In conclusion, the content of the specification should not be understood as the limitation of the utility model.
Claims
1. A smokehouse for curing meat, characterized in that: The box, the smoke inlet pipe, the smoke shower pipe, the meat hanging rack and the air exhaust device, one end of the smoke inlet pipe is connected with the combustion furnace, the other end is connected with the smoke shower pipe, the smoke generated by the combustion in the combustion furnace is transported to the smoke shower pipe through the smoke inlet pipe, the smoke shower pipe is arranged at the inner top end of the box, and a plurality of smoke shower pipes are distributed on the inner top of the box, a plurality of smoke injection holes are arranged on the smoke shower pipe, the meat hanging rack is arranged in the box and is used for hanging the pork to be smoked, and the air exhaust device is used for exhausting the smoke in the box. The box is also provided with a smoke distributor, the smoke inlet pipe is connected with each smoke shower pipe through the smoke distributor, the smoke shower pipe is a metal pipe, the smoke shower pipe extends along the length direction of the box in the box, a plurality of smoke shower pipes are uniformly distributed along the width direction of the box, and the smoke injection holes are uniformly distributed along the length direction of the smoke inlet pipe. The air exhaust device comprises a smoke guide pipe and a smoke fan, the bottom end of the smoke guide pipe is connected with the bottom end of the box, the top end of the smoke guide pipe extends upwards and is higher than the height of the box, and the smoke fan is installed at the top end of the smoke guide pipe.
2. The smokehouse of claim 1, wherein: The box is a rectangular box made of rock wool board.
3. The smokehouse of claim 1, wherein: The smoke inlet pipe is arranged on one side of the top of the box, and the smoke inlet pipe is connected with the smoke outlet of the combustion furnace.
4. The smokehouse of claim 1, wherein: The combustion furnace is arranged on one side outside the box.
5. The smokehouse of claim 1, wherein: The smoke distributor is a rectangular hollow box structure, the outer side wall of the smoke distributor is connected with the smoke inlet pipe, and the inner side wall of the smoke distributor is connected with the smoke inlet end of each smoke shower pipe.
6. The smokehouse of claim 1, wherein: The smoke guide pipe is provided with four smoke guide pipes, two smoke guide pipes are arranged on the two sides of the front box wall of the box, and the other two smoke guide pipes are arranged on the two sides of the back box wall of the box.
7. The smokehouse of claim 1, wherein: A double-door is arranged on one side of the box.