Heat preservation type baking oven for making wheat biscuit food

Abstract

The utility model provides a heat preservation type baking oven for wheat biscuit food making, which comprises a baking base body and a baffle plate assembly, baking equipment is arranged at the side end of the baking base body, an air flow equipartition assembly is arranged between the inner walls of the baking base body, a sliding support assembly is arranged between the inner walls of the top of the air flow equipartition assembly, and the baffle plate assembly is arranged on the top of the baking base body. A driving structure is arranged at the side end of the sliding supporting assembly, an overturning structure is arranged on the inner wall of the driving structure, and a collecting disc is arranged in the sliding supporting assembly. According to the heat preservation type baking oven for wheat biscuit food making, due to the fact that the driving structure and the overturning structure are used in cooperation, simultaneous overturning operation can be carried out, it is guaranteed that the two faces of a biscuit can be evenly heated, the situation that one face is burnt while the other face is not thoroughly cooked is avoided, and therefore the baking quality and consistency of products are improved. And in the heat preservation use process, steam generated by the equipment can be evenly distributed into the base body through the arranged airflow evenly-distributing assembly.

Description

TECHNICAL FIELD

[0001] The utility model relates to the technical field of heat preservation baking equipment, especially to a heat preservation baking oven for making wheat biscuit food. BACKGROUND

[0002] In the process of making wheat biscuit food, the baking link is very important, which directly affects the taste, color and quality of the biscuit. The heat preservation baking oven has become an ideal choice for many food production enterprises to make wheat biscuits due to its excellent performance.

[0003] The existing device usually directly transports the processed steam into the base body for heat preservation during use, and the direct discharge of steam can easily cause the internal food to be unevenly heated, thereby affecting the normal operation of the later process. At the same time, the directly placed food cannot be turned over at the same time, which has poor practicability.

[0004] Therefore, it is necessary to provide a heat preservation baking oven for making wheat biscuit food to solve the above technical problems. SUMMARY

[0005] The utility model provides a heat preservation baking oven for making wheat biscuit food, which solves the problem that the direct discharge of steam can easily cause the internal food to be unevenly heated, and the directly placed food cannot be turned over at the same time.

[0006] To solve the above technical problems, the utility model provides a heat preservation baking oven for making wheat biscuit food, which includes a baking base body and a baffle assembly. The baffle assembly is rotatably installed on the inner wall of both ends of the baking base body and is used for heat preservation treatment in the baking base body. The baking base body is provided with a baking equipment at the side end, which is used for the delivery of internal steam. An airflow equalization assembly is installed between the inner walls of the baking base body and is used for steam equalization of the baking equipment. A sliding support assembly is installed between the top inner walls of the airflow equalization assembly. A driving structure is provided at the side end of the sliding support assembly. A turnover structure is provided on the inner wall of the driving structure and is used for automatic turnover of the food in the baking base body. A collection disc is provided in the sliding support assembly. A plurality of fixing holes are formed in the inner wall of the collection disc and are used for stable heat preservation of the food in the baking base body.

[0007] Preferably, the baffle assembly includes a rotating frame and an inspection baffle. The rotating frame is installed on the inner wall of the side end of the baking base body. The inspection baffle is rotatably installed on the inner wall of the rotating frame and is used for free rotation of the inspection baffle. An observation window is formed in the inner wall of the inspection baffle and is used for observation of the internal condition of the baking base body.

[0008] Preferably, the baking equipment includes an air outlet frame installed on the inner wall of the top of the baking base for air flow in the baking base, and a structure device installed on the inner wall of the side end of the baking base, and a connecting pipe installed on the output end of the structure device, and a steam structure installed on one end of the connecting pipe, and a plurality of air conveying pipes installed on the top of the steam structure for steam conveying of the structure device.

[0009] Preferably, the air flow equalizing assembly includes a collecting frame and a supporting frame, the supporting frame is installed on the inner wall of the bottom of the sliding supporting assembly, and the collecting frame is installed on the inner wall of the bottom of the supporting frame, and an equalizing plate is installed between the inner walls of the collecting frame, and a plurality of through holes are formed in the inner wall of the equalizing plate for equalizing and distributing the steam of the baking equipment.

[0010] Preferably, the sliding supporting assembly includes limiting sliding rails, the limiting sliding rails are symmetrically installed on the inner walls of the two ends of the baking base, and a sliding frame is slidably connected to the side end of the limiting sliding rail, and limiting sliding blocks are installed on the inner walls of the two ends of the sliding frame for free sliding of the sliding frame.

[0011] Preferably, the driving structure includes a micro driving element and a driven rod, the output end of the micro driving element is provided with a driving rod, the inner wall of the driving rod is provided with a first bevel gear, the driven rod is installed on the inner wall of the side end of the collecting disc, one end of the driven rod is provided with a second bevel gear, the first bevel gear is engaged with the second bevel gear for rotating the position of the driven rod, and the turnover structure includes turnover baffles and collecting baffles, the turnover baffles are installed on the inner wall of the driven rod for automatic turnover of the food in the baking base, the side end of the turnover baffle is provided with a fixed baffle, and the collecting baffles are installed on the inner wall of the collecting disc, and the collecting baffles are matched with the turnover baffles for collecting and processing the food in the interior.

[0012] Compared with the related art, the baking oven has the following beneficial effects:

[0013] The baking oven for making wheat biscuit food has the following beneficial effects: the baking oven can be used for automatic turnover of the food in the baking base, and the two sides of the biscuit can be uniformly heated to avoid the situation that one side is roasted and the other side is not cooked, thereby improving the baking quality and consistency of the product, and making the taste and color of each biscuit more uniform. Attached Figure Description

[0014] Figure 1 A schematic diagram of a preferred embodiment of a heat-insulating baking oven for making wheat biscuits provided by this utility model;

[0015] Figure 2 for Figure 1 The diagram shows the structure of the air outlet frame;

[0016] Figure 3 for Figure 1 The diagram shows the structure of the airflow equalization component;

[0017] Figure 4 for Figure 1 The diagram shows the structure of the collection tray.

[0018] Figure 5 for Figure 1 The diagram shows the structure of the collection baffle.

[0019] The diagram is labeled as follows: 1. Baking base; 2. Baffle assembly; 21. Rotating frame; 22. Inspection baffle; 23. Observation window; 3. Baking equipment; 31. Exhaust frame; 32. Structural equipment; 33. Connecting pipe; 34. Steam structure; 35. Gas delivery pipe; 4. Airflow distribution assembly; 41. Collection frame; 42. Distribution plate; 43. Through hole; 44. Support frame; 5. Sliding support assembly; 51. Limiting slide rail; 52. Sliding frame; 53. Limiting slider; 54. Fixing hole; 6. Drive structure; 61. Miniature drive component; 62. Driving rod; 63. First bevel gear; 64. Driven rod; 65. Second bevel gear; 7. Flipping structure; 71. Flipping baffle; 72. Fixing block; 73. Collection baffle; 8. Collection tray; 9. Fixing hole. Detailed Implementation

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

[0021] Please refer to the following: Figure 1 , Figure 2 , Figure 3 , Figure 4 and Figure 5 ,in, Figure 1 A schematic diagram of a preferred embodiment of a heat-insulating baking oven for making wheat biscuits provided by this utility model; Figure 2 for Figure 1 The diagram shows the structure of the air outlet frame; Figure 3 for Figure 1 The diagram shows the structure of the airflow equalization component; Figure 4 for Figure 1 The diagram shows the structure of the collection tray. Figure 5For Figure 1 The structure diagram of the collection baffle is shown. A wheat biscuit food preparation heat preservation type baking oven comprises a baking base body 1, a baffle assembly 2 rotatably installed on the inner wall of both ends of the baking base body 1 for heat preservation treatment inside the baking base body 1, a baking device 3 arranged at the side end of the baking base body 1 for internal steam delivery, an airflow distribution assembly 4 installed between the inner walls of the baking base body 1 for steam distribution of the baking device 3, a sliding support assembly 5 installed between the inner walls of the top of the airflow distribution assembly 4, a driving structure 6 arranged at the side end of the sliding support assembly 5, a turnover structure 7 arranged on the inner wall of the driving structure 6 for automatic turning of the food inside the baking base body 1, and a collection disc 8 arranged inside the sliding support assembly 5, wherein a plurality of fixing holes 9 are arranged on the inner wall of the collection disc 8 for stable heat preservation of the food inside the baking base body 1.

[0022] The baffle assembly 2 comprises a rotating frame 21 installed on the inner wall of the side end of the baking base body 1 and an inspection baffle 22 rotatably installed on the inner wall of the rotating frame 21 for free rotation of the inspection baffle 22, wherein an observation window 23 is arranged on the inner wall of the inspection baffle 22 for observation of the inside of the baking base body 1.

[0023] During use, the baffle assembly 2 arranged at the side end can be used for operation inside the baking base body 1, so that timely adjustment can be made when a situation occurs.

[0024] The baffle assembly 2 comprises but is not limited to an adjustable baffle and a rotary baffle. In this embodiment, the baffle assembly 2 is preferably a rotary baffle, which is supported by the center shaft at the side end and can rotate around the axis for internal operation.

[0025] The baking device 3 comprises an air outlet frame 31 installed on the inner wall of the top of the baking base body 1 for air flow in the baking base body 1 and a structure device 32 installed on the inner wall of the side end of the baking base body 1, wherein a connecting pipeline 33 is installed at the output end of the structure device 32, a steam structure 34 is installed at one end of the connecting pipeline 33, and a plurality of air conveying pipelines 35 are installed on the top of the steam structure 34 for steam delivery of the structure device 32.

[0026] The baking device 3 arranged can uniformly deliver the heated steam into the base body for heat preservation and baking operation, and the plurality of air conveying pipelines 35 arranged can uniformly distribute the steam.

[0027] The baking equipment 3 includes, but is not limited to, electric heating equipment and gas heating equipment; in this embodiment, the baking equipment 3 is preferably a gas heating equipment, which uses gas combustion to generate heat and transfers the heat to the oven through a heat exchanger. It has high heating power, is suitable for large-scale production, can quickly raise the overall temperature inside the oven, has high baking efficiency, and reduces the energy cost per unit product.

[0028] The airflow distribution component 4 includes a collection frame 41 and a support frame 44. The support frame 44 is installed on the bottom inner wall of the sliding support component 5, and the collection frame 41 is installed on the bottom inner wall of the support frame 44. A distribution plate 42 is installed between the inner walls of the collection frame 41. The inner wall of the distribution plate 42 has several through holes 43 for the even distribution of steam from the baking equipment 3.

[0029] When the internal steam is evenly distributed, the rising steam is first collected by the collection frame 41, and the internal distribution plate 42 and the through hole 43 work together to automatically distribute the steam evenly, thereby improving the heat preservation effect of the device.

[0030] Among them, the airflow distribution component 4 includes, but is not limited to, a porous airflow plate and a guide vane airflow plate; in this embodiment, the airflow distribution component 4 is preferably a porous airflow plate. When hot air passes through the porous plate, it is dispersed into multiple fine airflows and blown evenly onto the biscuit, effectively solving the problem of uneven airflow, so that all parts of the biscuit surface are heated evenly, and avoiding the situation where some biscuits are burnt and some are not fully cooked.

[0031] The sliding support assembly 5 includes a limiting slide rail 51, which is symmetrically installed on the inner walls of both ends of the baking base 1. A sliding frame 52 is slidably connected to the side end of the limiting slide rail 51. Limiting sliders 53 are installed on the inner walls of both ends of the sliding frame 52 for free sliding of the sliding frame 52.

[0032] The sliding support components 5 at both ends allow workers to easily slide the internal structural components to facilitate installation and disassembly, providing convenience and reducing complicated installation procedures.

[0033] The sliding support component 5 includes, but is not limited to, linear guide rail sliding and ball screw sliding. In this embodiment, the sliding support component 5 preferably uses linear guide rail sliding, employing a combination of linear guide rail and slider, allowing the baking tray or other components to slide smoothly along a straight line. This facilitates the entry and exit of the baking tray from the oven, making operation simple and smooth. It enables quick and accurate positioning when loading and unloading the cookie baking tray, improving production efficiency. Furthermore, the high precision of the guide rail ensures the stability of the sliding process, preventing the baking tray from shaking and affecting the placement of cookies.

[0034] The driving structure 6 comprises a micro drive 61, a driven rod 64, the micro drive 61 is provided with a driving rod 62 at the output end, the inner wall of the driving rod 62 is respectively provided with a first bevel gear 63, the driven rod 62 is installed on the inner wall of the side end of the collecting disc 8, one end of the driven rod 62 is provided with a second bevel gear 65, the first bevel gear 63 and the second bevel gear 65 are engaged and rotated, and are used for the position rotation of the driven rod 62, the turnover structure 7 comprises a turnover baffle 71 and a collecting baffle 73, the turnover baffle 71 is respectively installed on the inner wall of the driven rod 64 and is used for automatically turning over the food in the inside of the baking base 1, the side end of the turnover baffle 71 is provided with a fixed block 72, and the collecting baffle 73 is respectively installed on the inner wall of the collecting disc 8 and is matched with the turnover baffle 71 and can be used for collecting and processing the internal food.

[0035] When the food in the inside of the baking base 1 is turned over and baked, the collecting disc 8 can be butted and installed on the side end of the driving structure 6, then, the food is placed on the inner wall of the turnover baffle 71, when the food needs to be turned over, the micro drive 61 on the side end drives the rotation of the driving rod 62, under the engagement of the first bevel gear 63 and the second bevel gear 65, the driven rod 64 can be automatically rotated, thereby the turnover baffle 71 is synchronously rotated, and the collecting baffle 73 arranged on the side end can stably collect and process the food, thereby reducing the deviation of the position of the food.

[0036] The driving structure 6 comprises but is not limited to motor driving and pneumatic driving, the turnover structure 7 comprises but is not limited to single-shaft central rotation, double-shaft linkage turnover and folding turnover, in the embodiment, the driving structure 6 preferably comprises motor driving, and the movement speed and direction of the related components are accurately controlled, in the automatic turnover device, the biscuit can be stably turned over, the turnover structure 7 preferably comprises single-shaft central rotation, and the baffle rotates around the shaft, and the structure is simple and easy to install and maintain.

[0037] The working principle of the heat preservation type baking oven for baking wheat biscuits is as follows:

[0038] During the use of the baking oven, first, the collecting disc 8 is installed in the inside of the sliding support assembly 5, the assembly on the side end of the collecting disc 8 is aligned and installed on the inner wall of the driving structure 6 on the side end, and the processed food is placed on the inner wall of the turnover structure 7, then, the baking equipment 3 on the side end can deliver the steam in the equipment to the inside of the baking base 1, the rising gas first contacts the inside of the airflow distribution assembly 4 at the bottom to uniformly distribute and process the steam, contacts the collecting disc 8 to heat preservation and bake the food, meanwhile, after baking one side, the driving structure 6 arranged on the side end can automatically turn over the multiple baffles to realize automatic processing, reduces the manual intervention of the workers, and can collect and process the food after turnover, thereby reducing the cumbersome phenomenon in the later use.

[0039] Compared with the related art, the wheat biscuit food baking oven has the following beneficial effects:

[0040] During the use of the baking oven, the food is usually directly placed into the equipment, in order to improve the use effect of the equipment, the driving structure 6 and the overturning structure 7 are used in cooperation, the simultaneous overturning operation can be performed, the two sides of the biscuit can be uniformly heated, the situation that one side is roasted and the other side is not cooked is avoided, thereby the baking quality and consistency of the product are improved, the taste and color of each biscuit are more uniform. In the heat preservation use, the steam generated by the equipment can be uniformly distributed into the base body through the airflow uniform distribution assembly 4, it is ensured that each biscuit is under the same humidity condition, the product quality difference caused by the uneven humidity is reduced, and the consistency and stability of the product are improved.

[0041] The above is only an embodiment of the utility model, and does not limit the patent range of the utility model, and any equivalent structure or equivalent process transformation using the utility model specification and drawing contents, or direct or indirect application in other related technical fields, are also included in the patent protection range of the utility model.

Claims

1. A heat-insulating baking oven for making wheat biscuits, characterized in that, include: The baking base and baffle assembly are included. The baffle assembly is rotatably mounted on the inner walls at both ends of the baking base for heat preservation inside the baking base. A baking device is installed on the side of the baking base for transporting internal steam. An airflow equalization assembly is installed between the inner walls of the baking base for evenly distributing steam from the baking device. A sliding support assembly is installed between the top inner walls of the airflow equalization assembly. A driving structure is provided on the side of the sliding support assembly. A flipping structure is provided on the inner wall of the driving structure for automatically flipping the food inside the baking base. A collecting tray is provided inside the sliding support assembly. The inner wall of the collecting tray has several fixing holes for stable heat preservation of the food inside the baking base.

2. The heat-insulating baking oven for making wheat biscuits according to claim 1, characterized in that, The baffle assembly includes a rotating frame and a maintenance baffle. The rotating frame is installed on the inner wall of the side end of the baking substrate, and the maintenance baffle is rotatably installed on the inner wall of the rotating frame for free rotation of the maintenance baffle. An observation window is provided on the inner wall of the maintenance baffle for observing the internal condition of the baking substrate.

3. The heat-insulating baking oven for making wheat biscuits according to claim 1, characterized in that, The baking equipment includes an exhaust frame and a structural device. The exhaust frame is installed on the inner wall of the top of the baking base for gas circulation inside the baking base. The structural device is installed on the inner wall of the side end of the baking base. A connecting pipe is installed at the output end of the structural device. A steam structure is installed at one end of the connecting pipe. Several gas delivery pipes are installed on the top of the steam structure for steam delivery to the structural device.

4. The heat-insulating baking oven for making wheat biscuits according to claim 1, characterized in that, The airflow distribution component includes a collection frame and a support frame. The support frame is installed on the inner wall of the bottom of the sliding support component, and the collection frame is installed on the inner wall of the bottom of the support frame. A distribution plate is installed between the inner walls of the collection frame. The inner wall of the distribution plate has several through holes for the even distribution of steam from the baking equipment.

5. A heat-insulating baking oven for making wheat biscuits according to claim 1, characterized in that, The sliding support assembly includes a limiting slide rail, which is symmetrically installed on the inner walls of both ends of the baking substrate. A sliding frame is slidably connected to the side end of the limiting slide rail, and limiting sliders are installed on the inner walls of both ends of the sliding frame for free sliding of the sliding frame.

6. A heat-insulating baking oven for making wheat biscuits according to claim 1, characterized in that, The driving structure includes a miniature driving component and a driven rod. An active rod is mounted on the output end of the miniature driving component. A first bevel gear is mounted on the inner wall of the active rod. The driven rod is mounted on the inner wall of the side end of the collecting tray. A second bevel gear is mounted on one end of the driven rod. The first and second bevel gears mesh and rotate, which is used to rotate the position of the driven rod. The flipping structure includes a flipping baffle and a collecting baffle. The flipping baffles are mounted on the inner wall of the driven rod for automatic flipping of the food inside the baking substrate. A fixing block is mounted on the side end of the flipping baffle. The collecting baffles are mounted on the inner wall of the collecting tray. The collecting baffles, in conjunction with the flipping baffles, can be used for collecting and processing the food inside.

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