Smoking chamber structure for meat product processing

Abstract

The utility model discloses a smoking chamber structure for meat product processing, which comprises a box body, a smoking part and a convection part, the smoking part is arranged in the box body, the smoking part is provided with a power shaft which is transversely and rotatably arranged in the box body, a motor is arranged on the side surface of the box body, the output end of the motor is connected with the power shaft, and the convection part is arranged in the box body. The convection part is arranged in the box body, the convection part is provided with a transmission box a arranged in the box body, a transmission shaft a is vertically and rotatably arranged in the transmission box a, the transmission shaft a is in meshed connection with a power shaft, the power shaft rotates to drive the transmission shaft a to rotate, and blades a are arranged at the bottom of the transmission box a. By arranging the smoking part and the convection part, the power shaft can be driven by the motor to rotate, so that the transmission shaft a and the blade a are driven to rotate, a forced convection circulation system is formed, smoke is uniformly distributed in the box body, the uniformity and the efficiency of smoking meat products are improved, and non-uniform distribution of the smoke is avoided.

Description

Technical Field

[0001] This utility model relates to the field of smokehouse technology, specifically a smokehouse structure for meat product processing. Background Technology

[0002] Meat products refer to cooked or semi-cooked meat products made primarily from livestock and poultry meat and seasoned with spices, such as sausages, ham, bacon, braised meat, and barbecued meat. In other words, all meat products made primarily from livestock and poultry meat and seasoned with spices are called meat products, regardless of the processing method. These include: sausages, ham, bacon, braised meat, barbecued meat, dried meat, meat jerky, meatballs, seasoned meat skewers, meat patties, cured meat, and crystal meat, etc.

[0003] In existing smokehouses operating under natural convection mode, smoke tends to accumulate in certain areas inside the oven, resulting in inconsistent smoking levels in different parts of the food. For example, the upper layer may be too heavily smoked while the lower layer is too lightly smoked. Consequently, the food on the smoking rack may exhibit color or flavor differences due to poor smoke circulation, affecting food quality. Utility Model Content

[0004] The purpose of this utility model is to provide a smoking chamber structure for meat processing, in order to solve the problem mentioned in the background art that in the existing smoking oven under natural convection mode, smoke tends to accumulate locally in the oven, resulting in inconsistent smoking degrees in different parts of the food, such as the upper layer being too dense and the lower layer being too light. This may cause color or flavor differences in the food on the smoking rack due to poor smoke flow, thus affecting the quality of the food.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a smokehouse structure for meat product processing, comprising a box body, a smoking section, and a convection section:

[0006] The fumigation section is located inside the chamber and has a power shaft that is horizontally rotatable inside the chamber. A motor is located on the side of the chamber, and the output end of the motor is connected to the power shaft. The convection section is located inside the chamber and has a transmission box a located inside the chamber. A transmission shaft a is vertically rotatable inside the transmission box a and is meshed with the power shaft. The rotation of the power shaft drives the transmission shaft a to rotate. A blade a is located at the bottom of the transmission box a. The rotation of the transmission shaft a drives the blade a to rotate, thereby promoting the flow of flue gas inside the chamber.

[0007] By adopting the above technical solution, the motor can drive the power shaft to rotate, which in turn drives the transmission shaft a and the blade a to rotate, forming a forced convection circulation system. This allows the smoke to be evenly distributed in the chamber, improving the uniformity and efficiency of meat product smoking and avoiding uneven smoke distribution.

[0008] Preferably, the enclosure also has a smoke chamber located at the bottom of the enclosure and connected to the interior of the enclosure, and an exhaust port is provided at the top of the enclosure.

[0009] By adopting the above technical solution, smoke can be discharged into the interior of the chamber through the bottom smoke chamber, and excess smoke can be discharged through the top exhaust port, maintaining the optimal fumigation concentration.

[0010] Preferably, the housing has a support frame disposed inside the housing, a power shaft is horizontally rotatably disposed inside the support frame, and a transmission wheel is rotatably disposed inside the support frame.

[0011] By adopting the above technical solution, a support frame can provide stable rotational support for the power shaft and transmission wheel, ensuring smooth operation of the transmission system.

[0012] Preferably, the smoking section has a power wheel disposed on the side of the power shaft, and a chain is driven on the power wheel, the other end of which is connected to a transmission wheel.

[0013] By adopting the above technical solution, power can be transmitted from the power axis to the drive wheel through chain drive, thereby achieving multi-point power distribution.

[0014] Preferably, there are two chains, and several crossbars are arranged horizontally between the two chains.

[0015] By adopting the above technical solution, the transmission stability can be improved through the double chain structure. The crossbar can serve as both a support structure for the chain and a suspension device for meat products.

[0016] Preferably, the convection section also has a bevel gear c disposed on the top of the drive shaft a, and one end of the power shaft is provided with a bevel gear a, which meshes with the bevel gear c.

[0017] By adopting the above technical solution, bevel gear a can drive bevel gear c to rotate, thereby realizing the transmission of power from the horizontal axis to the vertical axis, which can ensure that blade a obtains sufficient speed to generate the required airflow.

[0018] Preferably, the convection section also has a transmission box b disposed on the side of the support frame, a transmission shaft b rotatably disposed inside the transmission box b, a bevel gear d disposed at the bottom of the transmission shaft b, a bevel gear b disposed at one end of the transmission wheel, the bevel gear b meshing with the bevel gear d, and a blade b disposed at the top of the transmission shaft b.

[0019] By adopting the above technical solution, the smoke circulation effect inside the box can be further enhanced by the second convection system. The two convection systems working together can form a more complex airflow pattern, eliminate circulation dead zones, and ensure that the smoke can evenly contact every piece of meat product.

[0020] Preferably, the convection section also has a protective cover a and a protective cover b disposed inside the housing, the protective cover a covering the blade a and the protective cover b covering the blade b.

[0021] By adopting the above technical solution, blades a and b can be protected by protective covers a and b, and the airflow direction is optimized to improve convection efficiency.

[0022] Compared with the prior art, the beneficial effects of this utility model are as follows: by setting up a smoking section and a convection section, the power shaft can be driven to rotate by a motor, which in turn drives the transmission shaft a and the blade a to rotate, forming a forced convection circulation system, so that the smoke is evenly distributed in the box, improving the uniformity and efficiency of smoking meat products and avoiding uneven smoke distribution; the second set of convection system further enhances the smoke circulation effect in the box, and the two convection systems working together can form a more complex air flow pattern, eliminating circulation dead zones and ensuring that the smoke can evenly contact each piece of meat product. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the overall structure of this application;

[0024] Figure 2 This is a schematic diagram of the overall cross-sectional structure of this application;

[0025] Figure 3 This is a schematic diagram of the cross-sectional structure of the box body in this application;

[0026] Figure 4 This is a schematic diagram of the power shaft transmission structure of this application;

[0027] Figure 5 This is a schematic diagram of the cross-sectional structure of the convection section in this application;

[0028] Figure 6 For this application Figure 2 Enlarged structural diagram at point A in the middle.

[0029] In the diagram: 1. Housing; 101. Smoke chamber; 102. Exhaust port; 103. Support frame; 2. Smoking section; 201. Power shaft; 202. Power wheel; 203. Bevel gear a; 204. Motor; 205. Chain; 206. Crossbar; 207. Transmission wheel; 208. Bevel gear b; 3. Convection section; 301. Transmission box a; 302. Transmission shaft a; 303. Bevel gear c; 304. Blade a; 305. Protective cover a; 306. Transmission box b; 307. Transmission shaft b; 308. Bevel gear d; 309. Blade b; 310. Protective cover b. Detailed Implementation

[0030] 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.

[0031] Example 1

[0032] Please see Figure 1 , Figure 2 and Figure 3 This embodiment provides a technical solution: a smokehouse structure for meat product processing, comprising a housing 1, a smoking section 2, and a convection section 3.

[0033] The chamber 1 also has a smoke chamber 101 located at the bottom of the chamber 1 and connected to the interior of the chamber 1. An exhaust port 102 is provided at the top of the chamber 1, through which smoke can be discharged into the interior of the chamber 1. The exhaust port 102 at the top can discharge excess smoke and maintain the optimal fumigation concentration.

[0034] The fumigation section 2 is located inside the housing 1. A power shaft 201 is horizontally rotatably arranged inside the housing 1. A motor 204 is arranged on the side of the housing 1. The output end of the motor 204 is connected to the power shaft 201. The working principle of the motor 204 is based on electromagnetic induction and Lorentz force. The motor 204 generates force in a magnetic field through current, thereby driving mechanical movement. The above is the prior art and will not be elaborated further below. When selecting a model, its power should be selected to match the needs of the device to ensure that the object to be driven is driven. The convection section 3 is located inside the housing 1. The convection section 3 has a transmission box a301 located inside the housing 1. A transmission shaft a302 is vertically rotatably arranged inside the transmission box a301. The transmission shaft a302 is meshed with the power shaft 201. The power shaft 201 rotates to drive the transmission shaft a302 to rotate. A blade a304 is arranged at the bottom of the transmission box a301. The rotation of the transmission shaft a302 drives the blade a304 to rotate to drive the flue gas circulation in the housing 1. The motor 204 can drive the power shaft 201 to rotate, which in turn drives the transmission shaft a302 and the blade a304 to rotate, forming a forced convection circulation system. This allows the smoke to be evenly distributed in the box 1, improving the uniformity and efficiency of smoking meat products and avoiding uneven smoke distribution.

[0035] Example 2

[0036] Please see Figure 4 , Figure 5 and Figure 6 This embodiment provides a technical solution: a smokehouse structure for meat product processing, comprising a smoke section 2 and a convection section 3.

[0037] A support frame 103 is fixedly installed inside the housing 1. The fixing method is an existing detachable fixing, such as bolt connection, snap connection, etc. A power shaft 201 is horizontally rotatably installed inside the support frame 103, and a transmission wheel 207 is rotatably installed inside the support frame 103. The support frame 103 can provide stable rotational support for the power shaft 201 and the transmission wheel 207, ensuring smooth operation of the transmission system.

[0038] A power wheel 202 is provided on the side of the power shaft 201. A chain 205 is driven on the power wheel 202. The other end of the chain 205 is connected to the transmission wheel 207. Power can be transmitted from the power shaft 201 to the transmission wheel 207 through the chain 205, realizing multi-point power distribution.

[0039] There are two chains 205, and several crossbars 206 are arranged horizontally between the two chains 205. The transmission stability can be improved by the double chain 205 structure. The crossbars 206 can serve as both a support structure for the chains 205 and a suspension device for meat products.

[0040] A bevel gear c303 is provided at the top of the drive shaft a302, and a bevel gear a203 is provided at one end of the power shaft 201. The bevel gear a203 and the bevel gear c303 are meshed and connected. The bevel gear c303 can be driven to rotate by the bevel gear a203, so as to realize the transmission of power from the horizontal axis to the vertical axis. This ensures that the blade a304 obtains sufficient speed to generate the required airflow.

[0041] A transmission box b306 is fixedly installed on the side of the support frame 103. The fixing method is an existing detachable fixing, such as bolt connection, snap connection, etc. The transmission box b306 has a rotating transmission shaft b307 inside. A bevel gear d308 is set at the bottom of the transmission shaft b307. A bevel gear b208 is set at one end of the transmission wheel 207. The bevel gear b208 is meshed with the bevel gear d308. A blade b309 is set at the top of the transmission shaft b307. The smoke circulation effect in the box 1 can be further enhanced by the second set of convection system. The two convection systems work together to form a more complex air flow pattern, eliminate circulation dead corners, and ensure that the smoke can evenly contact each piece of meat product.

[0042] Inside the housing 1, protective covers a305 and b310 are fixedly installed. The fixing method is an existing detachable fixing method, such as bolt connection or snap connection. Protective cover a305 covers blade a304, and protective cover b310 covers blade b309. Protective covers a305 and b310 can protect blade a304 and blade b309, optimize airflow direction, and improve convection efficiency.

[0043] Working Principle: First, the device is powered on, then the motor 204 drives the power shaft 201 to rotate. This rotation, via bevel gear a203, drives bevel gear c303, which in turn drives the transmission shaft a302, causing the bottom blades a304 to generate an upward airflow. Simultaneously, the chain drive 205 slowly rotates the crossbar 206 suspending the meat products. Next, the power shaft 201, through the chain 205 and bevel gear b208, drives bevel gear d308 to rotate, which in turn drives the transmission shaft b307, causing the top blades b309 to generate a downward airflow. This, combined with the upward airflow at the bottom, forms a three-dimensional circulation, ensuring that the smoke generated in the smoke chamber 101 is evenly distributed under the forced convection system. The rotating crossbar 206, in conjunction with this, ensures that all sides of the meat products are evenly exposed to smoke. Excess smoke is discharged from the exhaust port 102, completing an efficient and uniform smoking process. This structure, through the dual effects of mechanical forced convection and rotating suspension, ensures uniform smoking and product quality.

[0044] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installed," "equipped with," "connected," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components. For those skilled in the art, the specific meaning of the above terms in this utility model can be understood according to the specific circumstances.

[0045] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A smokehouse structure for meat processing, characterized by, Include: Box; The smoke part is arranged in the inside of the box, the smoke part has a power shaft arranged transversely in the inside of the box, the side of the box is provided with a motor, the output end of the motor is connected with the power shaft; The convection part is arranged in the inside of the box, the convection part has a transmission box a arranged in the inside of the box, the inside of the transmission box a is vertically rotatably provided with a transmission shaft a, the transmission shaft a is engagedly connected with the power shaft, the power shaft is rotated to drive the transmission shaft a to rotate, the bottom of the transmission box a is provided with a blade a, the transmission shaft a is rotated to drive the blade a to rotate to drive the smoke flow in the box to circulate.

2. A smoking chamber structure for meat product processing according to claim 1, characterized in that: The box also has a smoke chamber arranged at the bottom of the box and connected with the inside of the box, and the top of the box is provided with an exhaust port.

3. A smoking chamber structure for meat product processing according to claim 1, characterized in that: The box has a support frame arranged in the inside of the box, the support frame is horizontally rotatably provided with a power shaft, and the support frame is rotatably provided with a transmission wheel.

4. A smoking chamber structure for meat product processing according to claim 3, characterized in that: The smoke part has a power wheel arranged on the side of the power shaft, the power wheel is drivingly provided with a chain, and the other end of the chain is drivingly connected with the transmission wheel.

5. A smokehouse structure for processing meat products as defined in claim 4, wherein: The chain is provided with two, and a plurality of cross bars are arranged transversely between the two chains.

6. A smoking chamber structure for meat product processing according to claim 1, characterized in that: The convection part also has a bevel gear c arranged at the top of the transmission shaft a, one end of the power shaft is provided with a bevel gear a, and the bevel gear a is engagedly connected with the bevel gear c.

7. A smoking chamber structure for meat product processing according to claim 4, characterized in that: The convection part also has a transmission box b arranged on the side of the support frame, the inside of the transmission box b is rotatably provided with a transmission shaft b, the bottom of the transmission shaft b is provided with a bevel gear d, one end of the transmission wheel is provided with a bevel gear b, the bevel gear b is engagedly connected with the bevel gear d, and the top of the transmission shaft b is provided with a blade b.

8. A smoking chamber structure for meat product processing according to claim 1, characterized in that: The convection part also has a protective cover a and a protective cover b arranged in the inside of the box, the protective cover a wraps the blade a, and the protective cover b wraps the blade b.

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