Tunnel type baking equipment for food

Abstract

The utility model relates to the technical field of food processing, in particular to tunnel type baking equipment for food, which comprises a frame and a plurality of baking chambers serially connected on the frame, a conveying belt for conveying food and a driving mechanism for driving the conveying belt to move are arranged on the frame, and the conveying belt is penetratingly arranged in the baking chambers. A heating piece and a circulating mechanism for driving hot air to circulate are arranged in the baking chamber. Food needing to be dried or baked is placed on the conveying belt or hung on the lower surface of the conveying belt, the driving mechanism is started to drive the food to penetrate through the baking chambers through the conveying belt, the heating piece is started to heat the baking chambers, and the circulating mechanism is started to drive hot air in the baking chambers to circulate, so that the temperatures of all positions in the baking chambers are uniform; the hot air is used for drying or baking the food, so that the heating uniformity of the food is improved, the drying or baking effect of the product is improved, and the product quality is improved.

Description

Technical Field

[0001] This utility model relates to the field of food processing technology, and in particular to a tunnel baking device for food. Background Technology

[0002] In the food processing and manufacturing process, it is often necessary to dry or bake food. In order to facilitate continuous production, tunnel dryers are commonly used. Tunnel dryers are continuous drying equipment that can bake continuously without interruption, thereby improving product production efficiency. A typical tunnel dryer includes a shell, a chain conveyor mechanism and a heating mechanism located inside the shell. Workers place the food to be dried or baked on the conveyor chain, the heating mechanism is activated, and the chain moves from the inlet end to the outlet end of the equipment. During this process, the food is heated and dried or baked. Workers can then remove the finished product at the outlet end, thus realizing the continuous production of products in batches.

[0003] In related technologies, please refer to Chinese invention patent with authorization announcement number CN111789134B, which discloses a tunnel baking machine, including a tunnel oven and a conveyor belt and conveyor rollers installed in the tunnel oven. The tunnel oven is provided with a top frame at the top, and multiple upper partitions are provided below the top frame. The multiple upper partitions divide the tunnel oven into multiple baking chambers. Each baking chamber is provided with a first temperature control device. A transverse partition is provided between the process section and the return section. Multiple lower partitions corresponding to the upper partitions are provided on the transverse partitions. A second temperature control device is provided on the transverse partition corresponding to each baking chamber.

[0004] Each baking chamber is equipped with a first temperature control device and a second temperature control device. Therefore, the products at the front and rear ends of the same baking chamber are heated less than those in the middle. When the products move from the current baking chamber to the next baking chamber, they experience changes in heating from high to low and then back to high. This results in uneven heating of the products, which reduces the drying or baking effect and lowers the product quality. Utility Model Content

[0005] In order to improve the drying or baking effect of products and improve product quality, this utility model provides a tunnel baking device for food.

[0006] This application provides a tunnel baking device for food, which adopts the following technical solution:

[0007] A tunnel baking device for food includes a frame and multiple baking chambers connected in series on the frame. The frame is provided with a conveyor belt for conveying food and a drive mechanism for driving the conveyor belt to move. The conveyor belt passes through the multiple baking chambers. Each baking chamber is provided with a heating element and a circulation mechanism for driving hot air circulation.

[0008] By adopting the above technical solution, the food to be dried or baked is placed on the conveyor belt or hung on the lower surface of the conveyor belt. The drive mechanism is started, and the food is carried through multiple baking chambers by the conveyor belt. The heating element is started to heat the baking chamber. The circulation mechanism is started to circulate the hot air in the baking chamber, so that the temperature is uniform throughout the baking chamber. The hot air dries or bakes the food, thereby improving the uniformity of heating of the food, thus improving the drying or baking effect of the product and improving the product quality.

[0009] Optionally, the circulation mechanism includes:

[0010] A partition, located above the conveyor belt and used to divide the baking chamber into an upper air chamber and a lower air chamber, the partition being provided with ventilation openings for connecting the upper air chamber and the lower air chamber;

[0011] A circulating fan is provided above the partition. The air inlet of the circulating fan is connected to the end of the lower air chamber away from the ventilation opening, and the air outlet of the circulating fan is connected to the upper air chamber.

[0012] An angle plate, which is located above the vent and is used to guide the hot air from the upper air chamber to the lower air chamber.

[0013] By adopting the above technical solution, the circulating fan draws air from the lower air chamber to the upper air chamber and blows the hot air from the upper air chamber toward the corner plate. The corner plate guides the hot air, allowing it to enter the lower air chamber through the vents, thus achieving hot air circulation. This improves the temperature uniformity throughout the baking chamber, enhances the uniformity of food heating, and improves the drying or baking effect of the product, thereby improving product quality.

[0014] Optionally, the lower side of the partition is provided with an upper guide plate located above the conveyor belt, the upper guide plate extending downward at an angle away from the vent, and the bottom of the baking chamber is provided with a lower guide plate located below the conveyor belt, the lower guide plate extending upward at an angle away from the vent.

[0015] Optionally, the lower guide plate and the upper guide plate are arranged alternately.

[0016] By adopting the above technical solution, the upper guide plate guides the hot air above the conveyor belt, and the lower guide plate guides the hot air below the conveyor belt, thereby improving the flow of hot air and optimizing the hot air path. Whether the food is laid above the conveyor belt or hung below the conveyor belt, it can be heated, thereby improving product quality.

[0017] Optionally, the baking chamber is rotatably provided with a rotating shaft, which extends horizontally along the width direction of the baking chamber. The top end of the upper guide plate is fixed on the rotating shaft, and the baking chamber is provided with a positioning component for positioning the upper guide plate.

[0018] By adopting the above technical solution, the upper guide plate is rotated by the rotating shaft, thereby adjusting the distance between the upper guide plate and the upper surface of the conveyor belt. After adjustment, the upper guide plate is positioned by the positioning component, thereby adjusting the air volume of hot air passing through the conveyor belt and the contact area between the hot air and the food, thereby improving product quality.

[0019] Optionally, the baking chamber sidewall has an arc-shaped guide hole, and the positioning assembly includes:

[0020] A positioning plate, which is fixed on the upper guide plate, has a threaded hole at its bottom end;

[0021] A positioning rod passes through a guide hole and is threaded into a threaded hole. The positioning rod has an adjustment disc that is easy to rotate. When positioning, the adjustment disc is pressed against the side wall of the baking chamber.

[0022] By adopting the above technical solution, the moving positioning rod slides in the guide hole, and the positioning rod drives the upper guide plate to rotate around the axis of rotation through the positioning plate. After the adjustment is completed, the adjustment plate is rotated so that the positioning rod is threaded into the threaded hole, and the adjustment plate is pressed against the side wall of the baking chamber, thereby realizing the adjustment of the tilt angle of the upper guide plate and improving the convenience of adjusting the tilt angle of the upper guide plate.

[0023] Optionally, the heating element is an electric heating tube assembly, the baking chamber has an installation port, the electric heating tube assembly is installed on the installation port through a flange and the electric heating tube is located in the upper air cavity.

[0024] By adopting the above technical solution, the electric heating tube heats the upper air cavity, and the hot air in the baking chamber is circulated under the action of the circulating fan, thereby improving the drying or baking effect of food and thus improving product quality.

[0025] Optionally, the heating element is a hot air unit, the baking chamber has an installation port, the hot air unit is installed on the installation port through a flange, the air outlet of the hot air unit is connected to the upper air cavity, and the air inlet of the hot air unit is connected to the baking chamber through an air suction pipe.

[0026] By adopting the above technical solution, the hot air generated by the hot air unit is re-entered into the upper air cavity. The hot air circulates in the baking chamber under the action of the circulating fan. At the same time, excess gas is guided into the hot air unit through the suction pipe, thereby maintaining the air pressure balance between the hot air unit, the upper air cavity and the lower air cavity, thus improving product quality.

[0027] Optionally, the frame is also provided with a feeding chamber and a discharging chamber, which are located at both ends of the conveyor belt, and a water receiving plate is provided at the bottom of the feeding chamber.

[0028] By adopting the above technical solution, products can be loaded through the loading chamber. Food can be placed above the conveyor belt for processing, or it can be hung below the conveyor belt for drying or baking using hooks. The water receiving plate collects and diverts the water dripping from the food, improving the cleanliness of the work environment.

[0029] Optionally, an oil fume hood is provided between two adjacent baking chambers, and an exhaust pipe is connected to the upper end of the oil fume hood.

[0030] By adopting the above technical solution, the oil fumes generated during drying and baking are collected in the fume hood and discharged through the exhaust pipe, reducing the probability of oil fumes remaining in the baking chamber and affecting product quality, thereby improving product quality.

[0031] In summary, this application includes at least one of the following beneficial technical effects:

[0032] 1. Place the food to be dried or baked on the conveyor belt or hang it on the lower surface of the conveyor belt. The drive mechanism starts and moves the food through multiple baking chambers via the conveyor belt. The heating element starts and heats the baking chamber. The circulation mechanism starts and circulates the hot air in the baking chamber, so that the temperature is uniform throughout the baking chamber. The hot air dries or bakes the food, thereby improving the uniformity of heating of the food, thus improving the drying or baking effect of the product and improving the product quality.

[0033] 2. The circulating fan draws air from the lower air chamber to the upper air chamber and blows the hot air from the upper air chamber toward the corner plate. The corner plate guides the hot air, allowing it to enter the lower air chamber through the vents, thus achieving hot air circulation. This improves the temperature uniformity throughout the baking chamber, is compatible with various heating elements, and enhances the uniformity of food heating, thereby improving the drying or baking effect and product quality.

[0034] 3. The upper guide plate directs the hot air above the conveyor belt, and the lower guide plate directs the hot air below the conveyor belt, thereby improving the flow of hot air and optimizing the hot air path. Whether the food is laid above the conveyor belt or hung below the conveyor belt, it can be heated, thus improving product quality.

[0035] 4. By adjusting the tilt angle of the upper guide vane, the hot air path can be optimized, thereby improving product quality.

[0036] 5. This equipment can roast or dry a variety of foods (such as roasted chicken, duck, fish, etc.), enabling large-scale, high-quality continuous production. Attached Figure Description

[0037] Figure 1 This is a schematic diagram of the overall structure of this application;

[0038] Figure 2 This is a structural schematic diagram of the baking chamber in this application, in which the side walls of the baking chamber and the side walls of the feeding chamber are hidden;

[0039] Figure 3 This is a schematic diagram of the circulation mechanism in this application, in which the baking chamber and side panels are hidden;

[0040] Figure 4 This is a schematic diagram of the drive mechanism in this application;

[0041] Figure 5 This is a structural schematic diagram of the side plate in this application;

[0042] Figure 6 This is a schematic diagram of the positioning component in this application;

[0043] Figure 7 yes Figure 6 Enlarged diagram of section A in the middle;

[0044] Figure 8 This is a schematic diagram of the upper guide plate in this application.

[0045] Reference numerals: 1. Frame; 11. Conveyor belt; 12. Drive mechanism; 121. Drive motor; 122. Drive sprocket; 123. Driven sprocket; 124. Transmission chain; 125. Transition sprocket; 13. Heating element; 14. Feeding chamber; 141. Water receiving plate; 15. Discharge chamber; 2. Baking chamber; 21. Upper air chamber; 22. Lower air chamber; 23. Mounting port; 3. Circulation mechanism; 31. Partition plate; 311. Ventilation port; 32. Circulating fan; 33. Angle plate; 34. Side plate; 341. Guide hole; 342. Angle hole; 35. Rotating shaft; 36. Movable door; 4. Upper guide plate; 5. Lower guide plate; 6. Positioning assembly; 61. Positioning plate; 611. Threaded hole; 62. Positioning rod; 63. Adjusting disc; 7. Fume hood; 71. Exhaust pipe. Detailed Implementation

[0046] The following is in conjunction with the appendix Figure 1-8 This application will be described in further detail.

[0047] This application discloses a tunnel baking device for food.

[0048] Reference Figure 1 , Figure 2 and Figure 3 A tunnel baking device for food includes a frame 1 and multiple baking chambers 2 connected in series on the frame 1. The frame 1 is provided with a conveyor belt 11 for conveying food and a drive mechanism 12 for driving the conveyor belt 11 to move. The conveyor belt 11 passes through the multiple baking chambers 2. The baking chambers 2 are provided with heating elements 13 and circulation mechanisms 3 for driving hot air circulation.

[0049] Reference Figure 1 and Figure 2 In this embodiment, there are two conveyor belts 11, and the two conveyor belts 11 move in the same direction. The conveyor belts 11 are mesh-type conveyor belts 11. The frame 1 is also provided with a loading chamber 14 and a discharge chamber 15. The loading chamber 14 and the discharge chamber 15 correspond one-to-one with the conveyor belts 11 and are located at both ends of the conveyor belts 11 respectively. Both the loading chamber 14 and the discharge chamber 15 have working ports for operators to load and unload materials. The bottom of the loading chamber 14 is provided with a stepped water receiving plate 141. Both the loading chamber 14 and the discharge chamber 15 are provided with drive rollers, and the conveyor belts 11 are sleeved on the drive rollers. In other feasible embodiments, the number of conveyor belts 11 can be varied.

[0050] Reference Figure 1 , Figure 2 and Figure 4 In this embodiment, the feed chamber 14 is described as the front end of the conveyor belt 11, and the drive mechanism 12 is located in the discharge chamber 15. There are two drive mechanisms 12, which correspond one-to-one with the conveyor belt 11. The following description will only take one drive mechanism 12 as an example.

[0051] Reference Figure 1 , Figure 2 and Figure 4 The drive mechanism 12 includes a drive motor 121, a drive sprocket 122, and a driven sprocket 123. The drive motor 121 is fixed in the discharge chamber 15. The drive sprocket 122 is connected to the output shaft of the drive motor 121. The driven sprocket 123 is coaxially fixed on the drive roller located in the discharge chamber 15. The driven sprocket 123 is connected to the drive sprocket 122 through a transmission chain 124. Transition sprockets 125 are rotatably provided in both the loading chamber 14 and the discharge chamber 15. The transition sprockets 125 abut against the lower surface of the conveyor belt 11.

[0052] Reference Figure 1 , Figure 2 and Figure 4 The drive motor 121 starts and drives the drive sprocket 122 to rotate. The drive sprocket 122 drives the driven sprocket 123 to rotate through the transmission chain 124. The driven sprocket 123 drives the drive roller to rotate. The rotation of the drive roller drives the conveyor belt 11 to move, thereby realizing product conveying.

[0053] Reference Figure 1 , Figure 2 and Figure 3The circulation mechanism 3 includes a partition 31, a circulating fan 32, and a corner plate 33. The partition 31 is located above the conveyor belt 11 and extends horizontally. The partition 31 divides the space inside the baking chamber 2 into an upper air chamber 21 and a lower air chamber 22. The partition 31 is provided with a vent 311 for connecting the upper air chamber 21 and the lower air chamber 22. The circulating fan 32 is fixed on the upper surface of the baking chamber 2 and both the air intake and air outlet face into the baking chamber 2. The air intake of the circulating fan 32 is connected to the end of the lower air chamber 22 away from the vent 311, and the air outlet of the circulating fan 32 is connected to the upper air chamber 21.

[0054] Reference Figure 1 , Figure 2 and Figure 3 The top of the corner plate 33 is fixed on the top wall inside the baking chamber 2. The corner plate 33 extends downward at an angle and its bottom end is fixed to the side wall of the baking chamber 2. The corner plate 33 is opposite to the air outlet of the circulating fan 32 and is located above the ventilation opening 311 and inside the upper air cavity 21. The corner plate 33 is used to guide the hot air from the upper air cavity 21 to the lower air cavity 22.

[0055] Reference Figure 1 , Figure 2 and Figure 3 The top of the baking chamber 2 has an installation port 23, which is located between the circulating fan 32 and the corner plate 33. The heating element 13 is installed on the installation port 23 through a flange, and the output end of the heating element 13 faces into the baking chamber 2.

[0056] Reference Figure 1 , Figure 2 and Figure 3 The heating element 13 is a hot air unit, which is installed on the mounting port 23 via a flange. The hot air unit is any device in the prior art that can heat and output air or airflow. The air outlet of the hot air unit is connected to the upper air chamber 21, and the air inlet of the hot air unit is connected to the baking chamber 2 via a suction pipe (not shown in the figure). The air inlet of the hot air unit is also connected to the external environment to achieve pressure balance.

[0057] Reference Figure 1 , Figure 2 and Figure 3 In other feasible embodiments, the heating element 13 can also be an electric heating tube assembly or a thermal oil heating unit. The installation methods of the electric heating tube assembly and the thermal oil heating unit are the same. Here, the electric heating tube assembly is used as an example for explanation. The electric heating tube assembly is installed on the installation port 23 through a flange, and the heating tube of the electric heating tube assembly is located in the upper air cavity 21.

[0058] Reference Figure 2 and Figure 5The partition 31 has vertically downward extending side plates 34 fixed on both sides of the baking chamber 2 along the width direction. The bottom ends of the two side plates 34 are fixed to the bottom wall of the baking chamber 2 by bolts, and the two side plates 34 are located on both sides of the conveyor belt 11.

[0059] Reference Figure 2 , Figure 3 and Figure 5 Multiple upper guide plates 4 are spaced apart on the opposite side walls of the two side plates 34. The upper guide plates 4 are located below the partition plate 31 and above the conveyor belt 11. The upper guide plates 4 extend downward at an angle away from the vent 311. Multiple lower guide plates 5 are spaced apart on the bottom wall of the baking chamber 2. The lower guide plates 5 are located between the two side plates 34 and below the conveyor belt 11. The lower guide plates 5 extend upward at an angle away from the vent 311. The upper guide plates 4 and the lower guide plates 5 are staggered.

[0060] Reference Figure 3 , Figure 5 and Figure 6 A rotating shaft 35 is rotatably provided between the two side plates 34. The rotating shaft 35 extends horizontally along the width direction of the baking chamber 2. The top of the upper guide plate 4 is fixed on the rotating shaft 35. The bottom of the upper guide plate 4 is arc-shaped and extends backward and upward. The baking chamber 2 is provided with a positioning component 6 for positioning the upper guide plate 4. The positioning component 6 corresponds one-to-one with the upper guide plate 4. The following description only uses one positioning component 6 as an example.

[0061] Reference Figure 6 , Figure 7 and Figure 8 The side plate 34 has an arc-shaped guide hole 341 on its side wall. The positioning assembly 6 includes a positioning plate 61 and a positioning rod 62. There are two positioning plates 61, which are respectively fixed on the opposite side walls of the upper guide plate 4. The bottom end of the positioning plate 61 has a threaded hole 611. The middle section of the positioning rod 62 has a threaded section. The positioning rod 62 passes through the guide hole 341 and is threaded into the threaded hole 611. The positioning rod 62 is provided with an adjustment plate 63 that is easy to rotate. When positioning, rotating the adjustment plate 63 makes the threaded section threaded into the threaded hole 611, and the adjustment plate 63 is pressed against the outer wall of the baking chamber 2.

[0062] Reference Figure 6 , Figure 7 and Figure 8The outer wall of the side plate 34 also has multiple sets of angle holes 342 corresponding to the guide holes 341. Each set of angle holes 342 includes multiple small holes distributed in an arc shape. The position of the small holes of the adjusting plate 63 makes it easy to identify the current tilt angle of the upper guide plate 4 and to align it when adjusting the tilt position required for the next upper guide plate 4. In actual application, there is an adjustment port (not shown in the figure) on the outer wall of the baking chamber 2. The adjustment port is aligned with the position of the rotating shaft 35 and the adjusting plate 63, and the adjustment port is equipped with a shielding door. The position of the upper guide plate 4 after installation can be adjusted again through the adjustment port to meet different needs in the production process.

[0063] Reference Figure 1 , Figure 3 and Figure 6 During installation, the adjustment plate 63 is moved to the desired angle. The adjustment plate 63 drives the positioning rod 62 to move along the guide hole 341, thereby adjusting the tilt direction and angle of the upper guide plate 4 to meet different air volume requirements. After adjustment, the adjustment plate 63 is rotated so that the threaded section is threaded into the threaded hole 611, and the adjustment plate 63 is pressed against the outer wall of the side plate 34. During use, for different products, the position of the upper guide plate 4 can be adjusted by opening the adjustment port to adapt to the processing requirements of different products.

[0064] Reference Figure 2 and Figure 5 The side plate 34 is also provided with a movable door 36 for easy material handling. Multiple movable doors 36 are spaced apart and are located between the upper guide plate 4 and the lower guide plate 5.

[0065] Reference Figure 1 , Figure 2 and Figure 3 An oil fume hood 7 is provided between two adjacent baking chambers 2, and an oil fume hood 7 is also provided between the baking chamber 2 and the feeding chamber 14 and the discharging chamber 15. The oil fume hood 7 is hollow and is placed on the conveyor belt 11. An exhaust pipe 71 is connected to the upper end of the oil fume hood 7. The exhaust pipe 71 is used to discharge the oil fumes collected by the oil fume hood 7. In actual applications, multiple exhaust pipes 71 can be connected to additional suction equipment (such as a fan) to extract the oil fumes. This application does not impose any restrictions.

[0066] The baking chamber 2 is equipped with multiple temperature and humidity sensors as needed. The temperature and humidity sensors can be any existing device with corresponding functions.

[0067] The baking equipment is equipped with a humidity control system, which can accurately control the humidity in the baking chamber 2 according to the process requirements of different baking products, thereby improving product quality. The humidity in the baking chamber 2 is detected by a humidity sensor. A steam pipe is installed in the baking chamber 2, and the steam valve group in the humidity control system is connected to the steam pipe in the baking chamber 2 to control the flow of steam. The outlet end of the steam pipe is located at the front end of the air outlet of the circulating fan 32 and in the upper air cavity 21, so as to circulate the hot air with the set humidity in the baking chamber 2.

[0068] The working principle of this application embodiment is as follows:

[0069] Products to be baked are placed or laid on the upper surface of the conveyor belt 11, or foods to be baked (such as chicken and duck) are hung on the lower surface of the conveyor belt 11 using hooks. Residual water on the product surface drips onto the water receiving plate 141, and operators can drain the water from the water receiving plate 141 to avoid a dirty processing environment.

[0070] The drive motor 121 starts and drives the conveyor belt 11 to move. The conveyor belt 11 carries the products through multiple baking chambers 2 in sequence. The heating element 13 heats the upper air chamber 21. The circulating fan 32 starts and draws the air in the lower air chamber 22 into the upper air chamber 21, and blows the hot air in the upper air chamber 21 toward the corner plate 33. The corner plate 33 guides the hot air, so that the hot air enters the lower air chamber 22 after passing through the ventilation port 311, thereby realizing the circulation of hot air. At the same time, the guide plate guides the hot air above the conveyor belt 11, and the lower guide plate 5 guides the hot air below the conveyor belt 11, thereby improving the flow of hot air and optimizing the hot air path. Whether the food is laid on the conveyor belt 11 or hung below the conveyor belt 11, it can be heated, thereby improving the temperature uniformity in the baking chamber 2. It is compatible with various heating elements 13, thereby improving the uniformity of food heating, thereby improving the drying or baking effect of the product, improving product quality, and thus improving product quality.

[0071] Furthermore, by adjusting the tilt angle of the upper guide plate 4, the hot air path can be optimized, improving product quality. This equipment can roast or dry various foods (such as roasted chicken, duck, fish, etc.), enabling large-scale, high-quality continuous production. During the production process, the oil fumes generated in each baking chamber 2 are collected in the oil fume hoods 7 at both ends of the baking chamber 2 and discharged through the exhaust pipe 71, reducing the impact of oil fumes on the baked products, thereby improving product quality and the cleanliness of the production site. Moreover, this equipment is compatible with various heating elements 13, such as hot air units, electric heating tube units, or thermal oil units, making it widely applicable.

[0072] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A tunnel baking device for food, characterized in that: The system includes a frame (1) and multiple baking chambers (2) connected in series on the frame (1). The frame (1) is provided with a conveyor belt (11) for conveying food and a drive mechanism (12) for driving the conveyor belt (11) to move. The conveyor belt (11) passes through the multiple baking chambers (2). Each baking chamber (2) is provided with a heating element (13) and a circulation mechanism (3) for driving hot air circulation. The circulation mechanism (3) includes: A partition (31) is located above the conveyor belt (11) and is used to divide the baking chamber (2) into an upper air chamber (21) and a lower air chamber (22). The partition (31) is provided with a vent (311) for connecting the upper air chamber (21) and the lower air chamber (22). A circulating fan (32) is located above the partition (31). The air inlet of the circulating fan (32) is connected to the end of the lower air chamber (22) away from the ventilation port (311), and the air outlet of the circulating fan (32) is connected to the upper air chamber (21). Angle plate (33) is located above the vent (311) and is used to guide the hot air from the upper air cavity (21) to the lower air cavity (22).

2. The tunnel baking equipment for food according to claim 1, characterized in that: The lower side of the partition (31) is provided with an upper guide plate (4) located above the conveyor belt (11). The upper guide plate (4) extends downward at an angle away from the vent (311). The bottom of the baking chamber (2) is provided with a lower guide plate (5) located below the conveyor belt (11). The lower guide plate (5) extends upward at an angle away from the vent (311).

3. The tunnel baking equipment for food according to claim 2, characterized in that: The lower guide plate (5) and the upper guide plate (4) are staggered.

4. The tunnel baking equipment for food according to claim 2, characterized in that: The baking chamber (2) is provided with a rotating shaft (35) which extends horizontally along the width direction of the baking chamber (2). The top of the upper guide plate (4) is fixed on the rotating shaft (35). The baking chamber (2) is provided with a positioning component (6) for positioning the upper guide plate (4).

5. A tunnel baking device for food according to claim 4, characterized in that: The baking chamber (2) has an arc-shaped guide hole (341) on its side wall, and the positioning assembly (6) includes: Positioning plate (61), the positioning plate (61) is fixed on the upper guide plate (4), and the bottom end of the positioning plate (61) has a threaded hole (611). Positioning rod (62) passes through guide hole (341) and is threaded into threaded hole (611). Positioning rod (62) has an adjustment plate (63) that is easy to rotate. When positioning, the adjustment plate (63) is pressed against the side wall of baking chamber (2).

6. The tunnel baking equipment for food according to claim 1, characterized in that: The heating element (13) is an electric heating tube assembly. The baking chamber (2) has an installation port (23). The electric heating tube assembly is installed on the installation port (23) through a flange and the electric heating tube is located in the upper air cavity (21).

7. The tunnel baking equipment for food according to claim 1, characterized in that: The heating element (13) is a hot air unit. The baking chamber (2) has an installation port (23). The hot air unit is installed on the installation port (23) through a flange. The air outlet of the hot air unit is connected to the upper air cavity (21). The air inlet of the hot air unit is connected to the inside of the baking chamber (2) through a suction pipe.

8. A tunnel baking device for food according to claim 1, characterized in that: The frame (1) is also provided with a feeding chamber (14) and a discharging chamber (15), which are located at both ends of the conveyor belt (11). The bottom of the feeding chamber (14) is provided with a water receiving plate (141).

9. A tunnel baking device for food according to claim 1, characterized in that: An oil fume hood (7) is provided between two adjacent baking chambers (2), and an exhaust pipe (71) is connected to the upper end of the oil fume hood (7).

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