Amomum villosum baking oven with temperature zoning adjustment function

Abstract

The utility model discloses a fructus amomi baking oven with a temperature zoning adjusting function, and relates to the technical field of medicinal material baking equipment, the fructus amomi baking oven comprises a baking oven body with the upper end provided with a feeding hopper, two bearing mechanisms are sequentially arranged on the inner side of the baking oven body from top to bottom, and a temperature control unit is arranged in the area where the two bearing mechanisms are located. The bearing mechanism comprises a bearing plate and a driving motor, the bearing plate is horizontally and rotatably mounted on the inner side of the baking box body, arc-shaped stop blocks are fixed to the inner walls of the two opposite sides of the baking box body, the output end of the driving motor is coaxially fixed to a rotating shaft of the bearing plate, and a material receiving drawer is horizontally and slidably mounted at the bottom of the baking box body. The baking temperature of the bearing mechanism arranged on the upper side is relatively high, so that moisture on the surface of the fructus amomi is rapidly removed, a proper drying layer is formed, and excessive evaporation of internal moisture is prevented; the baking temperature of the bearing mechanism located on the lower side is relatively low, and nutrient loss and poor taste caused by excessive baking can be avoided.

Description

Technical Field

[0001] This utility model relates to the technical field of medicinal herb baking equipment, and in particular to a cardamom baking box with temperature zone adjustment function. Background Technology

[0002] Amomum villosum is an important traditional Chinese medicine and seasoning, and its roasting process has a significant impact on the quality of the final product. Traditional roasting ovens produce a relatively uniform temperature distribution when roasting Amomum villosum, making it difficult to meet the different temperature requirements of different parts of the Amomum villosum during the roasting process.

[0003] The outer skin and internal tissue of cardamom differ in terms of moisture content and density. During the roasting process, the outer skin needs a higher temperature to quickly remove moisture and form a suitable dry layer to prevent excessive evaporation of internal moisture; while the internal tissue needs a relatively lower temperature to avoid over-roasting, which would lead to loss of nutrients and a deterioration in taste.

[0004] However, existing baking ovens cannot regulate the temperature to accommodate these differences, often resulting in uneven roasting of cardamom, with some cardamom kernels having a scorched outer skin while the inside remains insufficiently dried. Therefore, a cardamom baking oven with zoned temperature regulation is proposed to improve these problems. Utility Model Content

[0005] The purpose of this application is to provide a cardamom roasting oven with temperature zone adjustment function to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, this application provides the following technical solution: a cardamom baking box with temperature zone adjustment function, including a baking box body with a feeding hopper installed at the top, two supporting mechanisms arranged sequentially from top to bottom on the inner side of the baking box body, a temperature control unit arranged in the area where the two supporting mechanisms are located, and the temperature control unit is installed on the baking box body;

[0007] The supporting mechanism includes a supporting plate and a drive motor. The supporting plate is horizontally rotatably installed on the inner side of the baking box. Arc-shaped blocks that slide and fit against the supporting plate are fixed on the inner walls of opposite sides of the baking box. The drive motor is installed on the outer side of the baking box, and the output end of the drive motor is coaxially fixed with the rotation shaft of the supporting plate.

[0008] A material receiving tray is horizontally slidable at the bottom of the baking box.

[0009] As a further supplement to this solution, a support frame is fixed to the upper end of the bearing plate, a slide rod is installed at the upper end of the support frame, a counterweight slider is horizontally slidably sleeved on the slide rod, and a scraper is fixed to the lower end of the counterweight slider through a support column, with the scraper in contact with the upper surface of the bearing plate.

[0010] As a further supplement to this solution, a disturbance impeller is provided on the upper side of the support plate. The disturbance impeller is rotatably mounted on the baking chamber, and a transmission component is connected between one end of the disturbance impeller and the output shaft of the drive motor.

[0011] As a further supplement to this solution, the transmission assembly includes a transmission pulley and a transmission belt. There are two transmission pulleys, which are fixed to the output shaft of the drive motor and the end of the agitator impeller, respectively. The transmission belt is connected between the two transmission pulleys.

[0012] As a further supplement to this solution, the diameter of the drive pulley connected to the disturbance impeller is smaller than the diameter of the drive pulley connected to the output shaft of the drive motor.

[0013] As a further supplement to this solution, a baffle is fixed to the upper side of one end of the receiving tray inside the baking box, and the baffle slides through the baking box.

[0014] As a further supplement to this solution, a protective cover is fixed to one side of the outer wall of the baking oven, and the protective cover is placed on the outside of the baffle.

[0015] In summary, the technical effects and advantages of this utility model are as follows:

[0016] 1. In this utility model, the baking temperature of the upper supporting mechanism is relatively high to quickly remove the moisture from the surface of the cardamom and form an appropriate drying layer, preventing excessive evaporation of internal moisture; the baking temperature of the lower supporting mechanism is relatively low to avoid over-baking, which can lead to loss of nutrients and deterioration of taste.

[0017] 2. In this utility model, by cooperating with the support plate and the arc-shaped stop, the drive motor drives the support plate to swing back and forth. During the swing, the support plate does not separate from the arc-shaped stop, thereby realizing the dynamic baking of the cardamom, avoiding the static accumulation of the cardamom, and making the cardamom heat more evenly.

[0018] 3. In this utility model, through the coordinated arrangement of the sliding rod, the counterweight slider and the scraper, during the process of the drive motor driving the bearing plate to swing back and forth, the counterweight slider slides back and forth along the sliding rod, thereby carrying the scraper to move back and forth against the upper surface of the bearing plate, scraping off the skin attached to the bearing plate, making the material feeding more thorough. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is a schematic diagram of the frontal three-dimensional structure in this embodiment;

[0021] Figure 2 This is a schematic diagram of the rear three-dimensional structure in this embodiment;

[0022] Figure 3 This is a schematic diagram of the rear cross-sectional structure in this embodiment;

[0023] Figure 4 This is a schematic diagram of the supporting mechanism in this embodiment;

[0024] Figure 5 This is a schematic diagram of the receiving tray in this embodiment.

[0025] In the diagram: 1. Baking box; 2. Feed hopper; 3. Support plate; 4. Arc-shaped stop; 5. Drive motor; 6. Receiving tray; 7. Support frame; 8. Slide rod; 9. Counterweight slider; 10. Scraper; 11. Transmission pulley; 12. Transmission belt; 13. Disturbing impeller; 14. Baffle; 15. Protective cover. Detailed Implementation

[0026] 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.

[0027] Example: Reference Figure 1-5 The cardamom baking box shown includes a baking box body 1 with a feeding hopper 2 installed at the top, and two supporting mechanisms arranged sequentially from top to bottom on the inner side of the baking box body 1.

[0028] The baking oven 1 adopts a double-layer heat-insulating structure. The outer layer is a high-strength metal shell, such as stainless steel, which has good wear resistance and corrosion resistance. The inner layer is a ceramic fiber material with high temperature resistance and excellent heat insulation performance, which can effectively reduce heat loss and energy consumption, while ensuring the safety of operators. An air gap is set between the two layers to further enhance the heat insulation effect.

[0029] Temperature control units are set up in the areas where the two supporting mechanisms are located, and the temperature control units are installed on the baking oven body 1. The temperature control units use conventional heating elements, temperature sensors, controllers, etc. Specifically, independent heating elements are installed in each area. The heating elements use high-temperature resistant resistance wires or infrared heating tubes. The power and distribution density of the heating elements are reasonably adjusted according to the temperature requirements of different areas. For example, since the upper area requires a higher temperature, the number of heating elements or their power can be increased appropriately, while the lower area requires a relatively lower temperature, so the number of heating elements or their power can be reduced. High-precision temperature sensors are installed in each area to monitor temperature changes in real time. The temperature sensors transmit the collected temperature data to the controller. The controller can be an advanced programmable logic controller (PLC). The controller receives the data from the temperature sensors and compares it with preset temperature values. Based on the analysis results, it adjusts the power supply voltage or current of the heating elements to achieve precise temperature control of each area. Simultaneously, the controller also has conventional data storage and recording functions, recording the temperature change curve and baking time of each area, facilitating process analysis and optimization by operators. Of course, an intuitive operating interface can also be set on the outside of the baking chamber 1. Operators can easily set the target temperature, baking time, and other parameters for each area through the operating interface. The operating interface uses a touch screen design, featuring a user-friendly human-machine interface, clear display, and simple operation.

[0030] The supporting mechanism includes a supporting plate 3 and a drive motor 5. The supporting plate 3 is horizontally rotatably installed on the inner side of the baking box 1. Arc-shaped blocks 4 that slide and fit against the supporting plate 3 are fixed on the inner walls of opposite sides of the baking box 1. The drive motor 5 is installed on the outer side of the baking box 1, and the output end of the drive motor 5 is coaxially fixed with the rotation shaft of the supporting plate 3. A receiving tray 6 is horizontally slidably installed at the bottom of the baking box 1.

[0031] Based on the above structural configuration, during use, the cardamom is poured from the feed hopper 2 into the inside of the baking chamber 1. The cardamom falls onto the support plate 3, and the drive motor 5 drives the support plate 3 to swing back and forth. During the swinging process, the support plate 3 does not separate from the arc-shaped stop 4, achieving dynamic baking of the cardamom and avoiding static accumulation. This ensures more even heating of the cardamom. For the support mechanism, the baking temperature of the upper support mechanism can be set to be relatively high to quickly remove the surface moisture of the cardamom and form an appropriate drying layer, preventing excessive evaporation of internal moisture. Then, the drive motor... Motor 5 drives the support plate 3 to swing more, causing the support plate 3 to detach from the arc-shaped stop 4. At this time, the cardamom on the support plate 3 rolls into the support mechanism below. The baking temperature of the support mechanism is relatively low to avoid over-baking, which would lead to loss of nutrients and deterioration of taste. Similarly, the drive motor 5 in the support mechanism drives the support plate 3 to swing back and forth to achieve dynamic baking of the cardamom. After baking, the drive motor 5 drives the support plate 3 to swing more, causing the support plate 3 to detach from the arc-shaped stop 4. The baked cardamom falls into the receiving tray 6 for collection.

[0032] The upper end of the bearing plate 3 is fixed with a support frame 7, and a slide rod 8 is installed on the upper end of the support frame 7. A counterweight slider 9 is horizontally slidably connected to the slide rod 8. A scraper 10 is fixed to the lower end of the counterweight slider 9 through a support column. The scraper 10 is in contact with the upper surface of the bearing plate 3. During the process of the drive motor 5 driving the bearing plate 3 to swing back and forth, the counterweight slider 9 slides back and forth along the slide rod 8, thereby moving the scraper 10 back and forth against the upper surface of the bearing plate 3 to scrape off the skin attached to the bearing plate 3, making the material feeding more thorough.

[0033] The upper side of the bearing plate 3 is provided with a disturbance impeller 13, which is rotatably mounted on the baking box 1. One end of the disturbance impeller 13 is connected to the output shaft of the drive motor 5 by a transmission assembly. Specifically, the transmission assembly includes a transmission pulley 11 and a transmission belt 12. There are two transmission pulleys 11, which are fixed to the output shaft of the drive motor 5 and the end of the disturbance impeller 13, respectively. The transmission belt 12 is connected between the two transmission pulleys 11. The diameter of the transmission pulley 11 connected to the disturbance impeller 13 is smaller than the diameter of the transmission pulley 11 connected to the output shaft of the drive motor 5.

[0034] Based on the above structural configuration, during the reciprocating swing of the support plate 3 driven by the drive motor 5, the disturbance impeller 13 is rotated through the transmission pulley 11 and the transmission belt 12. The disturbance impeller 13 disturbs the air on the upper side of the support plate 3, making the temperature distribution in this area more uniform.

[0035] The receiving tray 6 is located on the upper side of one end of the baking box 1, and a baffle 14 is fixed thereon. The baffle 14 slides through the baking box 1. A protective cover 15 is fixed on one side of the outer wall of the baking box 1. The protective cover 15 covers the outside of the baffle 14. When the receiving tray 6 is opened outward, the cardamom falling from the support plate 3 will fall onto the baffle 14. When the receiving tray 6 is pushed back, the cardamom on the baffle 14 will fall back into the receiving tray 6 for collection.

[0036] It should be further noted that the temperature control unit, drive motor 5 and other technical features involved in this solution should be regarded as prior art. The specific structure, working principle and possible control method and spatial arrangement of these technical features can be selected using conventional methods in the field. Of course, the baking device also has a conventional exhaust structure (not shown in the figure), which should not be regarded as the inventive point of this solution. This solution will not be further elaborated in detail.

[0037] The working principle of this utility model is as follows: Cardamom is poured from the feed hopper 2 into the inside of the baking chamber 1, where it falls onto the support plate 3. The drive motor 5 drives the support plate 3 to swing back and forth. During this swinging process, the support plate 3 does not separate from the arc-shaped stop 4, achieving dynamic baking of the cardamom and preventing static accumulation. This ensures more even heating of the cardamom. The baking temperature of the upper support mechanism is relatively high to quickly remove surface moisture and form a suitable dry layer, preventing excessive evaporation of internal moisture. Next, the drive motor 5 increases the swing amplitude of the support plate 3, causing it to detach from the arc-shaped stop 4. At this point, the cardamom on the support plate 3 rolls down to the lower support mechanism, where the baking temperature is relatively low to avoid over-baking, which could lead to nutrient loss and a deterioration in taste. Similarly, the drive motor 5 in this support mechanism drives the support plate 3 to swing back and forth, achieving dynamic baking of the cardamom. After baking, the drive motor 5 increases the swing amplitude of the support plate 3, causing it to detach from the arc-shaped stop 4, and the baked cardamom falls into the receiving tray 6 for collection.

[0038] Finally, it should be noted that the above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A star anise baking box with temperature zoning adjustment function, comprising a baking box body (1) with a feed hopper (2) installed at the upper end, characterized in that, The inner side of the baking box (1) is sequentially provided with two bearing mechanisms from top to bottom, the area where the two bearing mechanisms are located is provided with a temperature control unit, and the temperature control unit is installed on the baking box (1); The bearing mechanism comprises a bearing plate (3) and a driving motor (5), the bearing plate (3) is horizontally rotatably installed on the inner side of the baking box (1), arc-shaped stop blocks (4) which are in sliding fit with the bearing plate (3) are fixed on the inner walls of opposite sides of the baking box (1), the driving motor (5) is installed on the outer side of the baking box (1), and the output end of the driving motor (5) is coaxially fixed with the rotating shaft of the bearing plate (3); The bottom of the baking box (1) is horizontally slidably installed with a material receiving drawer (6).

2. The cardamom roasting box with temperature zoning adjustment function according to claim 1, characterized in that: The upper end of the bearing plate (3) is fixed with a support frame (7), the upper end of the support frame (7) is installed with a sliding rod (8), a counterweight sliding block (9) is slidably sleeved on the sliding rod (8), the lower end of the counterweight sliding block (9) is fixed with a scraper (10) through a support column, and the scraper (10) is in fit with the upper surface of the bearing plate (3).

3. The cardamom roasting box with temperature zoning adjustment function according to claim 1, characterized in that: The upper side of the bearing plate (3) is provided with a disturbance impeller (13), the disturbance impeller (13) is rotatably installed on the baking box (1), and a transmission assembly is connected between one end of the disturbance impeller (13) and the output shaft of the driving motor (5).

4. The star anise baking box with temperature zoning adjustment function according to claim 3, characterized in that: The transmission assembly comprises two transmission pulleys (11) and a transmission belt (12), the two transmission pulleys (11) are respectively fixed with the output shaft of the driving motor (5) and the end of the disturbance impeller (13), and the transmission belt (12) is transmissionally connected between the two transmission pulleys (11).

5. The cardamom roasting box having the temperature zoning adjustment function according to claim 4, characterized in that: The diameter of the transmission pulley (11) connected to the disturbance impeller (13) is smaller than that of the transmission pulley (11) connected to the output shaft of the driving motor (5).

6. The star anise baking box with temperature zoning adjustment function according to claim 1, characterized in that: The material receiving drawer (6) is fixed with a baffle (14) on the upper side of one end of the inner side of the baking box (1), and the baffle (14) slidably penetrates the baking box (1).

7. The star anise baking oven with temperature zoning adjustment function according to claim 6, characterized in that: The outer wall of one side of the baking box (1) is fixed with a protective shell cover (15), and the protective shell cover (15) covers the outer side of the baffle (14).

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