Drying temperature control device for sausages and bacon

Abstract

The utility model provides a drying temperature control device for sausages and bacon, which comprises a drying box body and a plurality of circulating pipes, a frequency conversion fan is obliquely arranged at the upper end of the right side of the drying box body, fixed strip blocks are fixed on the left side and the right side of the lower end in the drying box body, and an oil collecting groove plate is horizontally arranged at the upper ends of the fixed strip blocks. The multiple circulating pipes are sequentially embedded into the rear end of the drying box body from left to right, inclined air outlet pipes are installed on the front sides of the upper ends of the multiple circulating pipes, and air outlets are formed in the inclined ends of the multiple inclined air outlet pipes. According to the utility model, a gear transmission type rotary structure is adopted, the rotary heating of the hung sausages and preserved meat can be realized, the heating uniformity of the sausages and preserved meat can be ensured, and meanwhile, a multi-point circulating air inlet and outlet structure is matched, so that the hot air dead angle can be eliminated, and the temperature consistency of each area can be ensured.

Description

Technical Field

[0001] This utility model is a drying and temperature control device for sausages and cured meats, belonging to the field of sausage and cured meat processing technology. Background Technology

[0002] Drying is a crucial step in the traditional production of Chinese sausages and cured meats. Existing drying and temperature control devices mainly include electric heaters, hot air circulation systems, and temperature and humidity control systems. These devices ensure the quality of cured meat products by controlling temperature and humidity.

[0003] However, existing technologies have some shortcomings. For example, the internal temperature of traditional drying equipment is not easily evenly distributed, resulting in inconsistent heating of the surface of sausages and cured meat, which affects the quality of the final product. There is an urgent need for a drying temperature control device for sausages and cured meat to solve the above problems. Utility Model Content

[0004] In view of the shortcomings of the existing technology, the purpose of this utility model is to provide a drying and temperature control device for sausages and cured meat to solve the problems mentioned in the background technology. This utility model adopts a gear-driven rotating structure, which can realize the rotation and heating of the suspended sausages and cured meat, ensuring the uniformity of heating. At the same time, with the multi-point circulating air inlet and outlet structure, the dead air of hot air can be eliminated, ensuring that the temperature of each area is consistent.

[0005] To achieve the above objectives, this utility model is implemented through the following technical solution: a drying and temperature control device for sausages and cured meats, comprising a drying chamber and circulation pipes. A variable frequency fan is obliquely installed on the upper right side of the drying chamber. Fixing blocks are fixed to the lower left and right sides of the interior of the drying chamber. An oil collection trough is horizontally placed on the upper end of each fixing block. Multiple circulation pipes are provided, sequentially embedded from left to right at the rear end of the drying chamber. An oblique air outlet is installed on the front upper side of each circulation pipe. An air outlet is opened at the oblique end of each oblique air outlet, and a corrugated guide plate is fixed at each air outlet. The multiple circulation pipes... Each of the front ends has a strip-shaped slot, through which heating tubes are inserted. Each heating tube has a longitudinally fixed sealing plate at its front end, and a temperature control panel is embedded in the front end of each sealing plate. A gear box is bolted to the upper end of the drying chamber, and a servo motor is installed in the middle of the upper end of the gear box. Multiple ball bearings are embedded in the lower end of the gear box, and a drive shaft is bolted through each of the ball bearings. One drive shaft has a drive gear plate horizontally fixed to its exterior, and the other drive shafts have driven gear plates horizontally fixed to their exteriors. Each drive shaft has a fixing sleeve bolted to its lower end, and a hook is longitudinally mounted on the lower end of each fixing sleeve.

[0006] Furthermore, a heat-insulating door is installed on the left front side of the drying chamber via a hinge, and multiple exhaust pipes are provided through the lower sides of both the left and right ends of the drying chamber, with exhaust valves installed at each of the multiple exhaust pipes.

[0007] Furthermore, each of the circulating pipes has an air inlet at its lower front end.

[0008] Furthermore, the servo motor shaft is connected to one of the drive shafts via a coupling.

[0009] Furthermore, multiple adjacent driven gear disks are sequentially meshed with the driving gear disk.

[0010] Furthermore, all of the hooks are located inside the upper part of the drying chamber.

[0011] The beneficial effects of this utility model: This utility model provides a drying and temperature control device for sausages and cured meats. Because it incorporates a circulation pipe, an inclined air outlet pipe, a corrugated guide plate, a heating pipe, a sealing plate, a temperature control panel, a variable frequency fan, a gearbox, a servo motor, a transmission shaft, a drive gear disc, a driven gear disc, a fixing sleeve, and hooks, our design improvements and practical use have shown that this device has a reasonable structure and good practicality. The gear-driven rotating structure enables the suspended sausages and cured meats to rotate and be heated evenly. Simultaneously, the multi-point circulating air inlet and outlet structure eliminates hot air dead zones, ensuring consistent temperature in all areas. Attached Figure Description

[0012] Other features, objects, and advantages of this invention will become more apparent from the following detailed description of non-limiting embodiments with reference to the accompanying drawings:

[0013] Figure 1 This is a three-dimensional schematic diagram of the overall structure of a drying and temperature control device for sausages and cured meat according to the present invention.

[0014] Figure 2 This is a schematic cross-sectional view of the gear box of a drying and temperature control device for sausages and cured meat according to the present invention.

[0015] Figure 3 This is a three-dimensional sectional view of a single circulation tube of a drying and temperature control device for sausages and cured meat according to the present invention.

[0016] In the diagram: 1-Drying chamber, 2-Insulated door, 3-Fixing strip, 4-Oil collection trough, 5-Exhaust pipe, 6-Exhaust valve, 7-Circulation pipe, 8-Air inlet, 9-Inclined exhaust pipe, 10-Air outlet, 11-Wave-shaped guide plate, 12-Strip groove, 13-Heating tube, 14-Sealing plate, 15-Temperature control panel, 16-Variable frequency fan, 17-Gearbox, 18-Servo motor, 19-Drive shaft, 20-Drive gear disc, 21-Driven gear disc, 22-Fixing sleeve, 23-Hook. Detailed Implementation

[0017] To make the technical means, creative features, objectives and effects of this utility model easier to understand, the present utility model will be further described below in conjunction with specific embodiments.

[0018] Please see Figures 1-3 This utility model provides a technical solution: a drying and temperature control device for sausages and cured meat, including a drying chamber 1 and circulation pipes 7. A variable frequency fan 16 is installed obliquely on the upper right side of the drying chamber 1. Fixing blocks 3 are fixed on both the left and right sides of the lower end of the drying chamber 1. An oil collection trough plate 4 is horizontally placed on the upper end of the fixing blocks 3. Multiple circulation pipes 7 are provided, and the multiple circulation pipes 7 are embedded in the rear end of the drying chamber 1 from left to right. An oblique air outlet pipe 9 is installed on the front side of the upper end of the multiple circulation pipes 7. An air outlet 10 is opened at the oblique end of the multiple oblique air outlet pipes 9. A corrugated guide plate 11 is fixed at the multiple air outlets 10. A strip-shaped groove 12 is opened at the front end of the multiple circulation pipes 7. A heating pipe 13 is inserted through the multiple strip-shaped grooves 12. Each front end is longitudinally fixed with a sealing plate 14, and a temperature control panel 15 is embedded in the front end of each sealing plate 14. A gear box 17 is installed at the upper end of the drying chamber 1 by bolts. A servo motor 18 is installed in the middle of the upper end of the gear box 17. Multiple ball bearings are embedded in the lower end of the gear box 17. A drive shaft 19 is installed through each of the multiple ball bearings. A drive gear disk 20 is horizontally fixed to the outside of one of the drive shafts 19, and a driven gear disk 21 is horizontally fixed to the outside of the other drive shafts 19. A fixing sleeve 22 is fixed to the lower end of each of the multiple drive shafts 19 by bolts. A hook 23 is longitudinally installed at the lower end of each of the multiple fixing sleeves 22. This design solves the problem that the internal temperature of traditional drying equipment is not easily evenly distributed, resulting in inconsistent heating of the surface of sausages and cured meat, which affects the quality of the final product.

[0019] As the first embodiment of this utility model: a heat-insulating baffle door 2 is installed on the left side of the front end of the drying chamber 1 via a hinge. Multiple exhaust pipes 5 are opened through the lower side of both the left and right ends of the drying chamber 1. Exhaust valves 6 are installed at each of the multiple exhaust pipes 5. The exhaust flow rate of the exhaust pipes 5 can be adjusted by adding multiple exhaust valves 6.

[0020] Each of the multiple circulation pipes 7 has an air inlet 8 at its lower front end. Through the added air inlets 8, hot air blown into the lower part of the drying chamber 1 can be returned to the multiple circulation pipes 7. The shaft end of the servo motor 18 is connected to one of the drive shafts 19 via a coupling. The added servo motor 18 can adjust the rotation of one of the drive shafts 19. Multiple adjacent driven gear disks 21 are sequentially meshed with the driving gear disk 20. Multiple hooks 23 are located at the upper part of the drying chamber 1. The rotation of the added drive shaft 19 can drive the driving gear disk 20 to rotate. The rotation of the driving gear disk 20 can mesh with and drive the remaining driven gear disks 21 to rotate, thereby causing the remaining drive shafts 19 and multiple hooks 23 to rotate.

[0021] As a second embodiment of this utility model: The sausages and cured meat are hung on multiple hooks 23, multiple exhaust valves 6 are closed, and then the servo motor 18 is started. The servo motor 18 causes one of the drive shafts 19 to rotate with the drive gear disk 20. The rotation of the drive gear disk 20 engages with and drives the remaining driven gear disks 21 to rotate, thereby causing the remaining drive shafts 19 to rotate with the multiple hooks 23, thus achieving the rotation of the sausages and cured meat. Next, the heat insulation door 2 is closed, and the variable frequency fan 16 is started. The variable frequency fan 16 can blow air into the drying chamber 1. Air is blown out from below and then flows back through multiple air inlets 8 to multiple circulation pipes 7. Multiple heating elements 13 are preheated by the temperature control panel 15, so that the air passing through the multiple circulation pipes 7 is heated to form hot air. Then, the hot air is blown out to the rotating sausage and cured meat through multiple inclined air outlets 9 and air outlets 10. At the same time, the hot air passes through the corrugated guide plate 11 to guide the airflow direction, reduce turbulence and dead angles, and make the hot air blown to the rotating sausage and cured meat more even, which also effectively ensures the drying effect of the sausage and cured meat.

[0022] All standard parts used in this utility model can be purchased from the market, and irregular parts can be customized according to the description and drawings. The specific connection methods of each part adopt conventional methods such as bolts, rivets, and welding that are mature in the prior art. The machinery, parts and equipment adopt conventional models in the prior art. In addition, the circuit connection adopts conventional connection methods in the prior art, which will not be described in detail here. The contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0023] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. It will be apparent to those skilled in the art that this utility model is not limited to the details of the exemplary embodiments described above, and that it can be implemented in other specific forms without departing from the spirit or basic characteristics of this utility model. Therefore, the embodiments should be considered exemplary and non-limiting in all respects. The scope of this utility model is defined by the appended claims rather than the foregoing description, and thus all variations falling within the meaning and scope of equivalents of the claims are intended to be included within this utility model. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0024] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A drying temperature control device for sausages and bacon, comprising a drying box (1) and a circulating pipe (7), characterized in that: A variable frequency fan (16) is installed at an angle on the upper right side of the drying box (1). Fixing blocks (3) are fixed on both the left and right sides of the lower end of the drying box (1). An oil collection trough plate (4) is horizontally placed on the upper end of the fixing blocks (3). Multiple circulation pipes (7) are provided, and multiple circulation pipes (7) are embedded in the rear end of the drying box (1) from left to right. Each of the multiple circulation pipes (7) has an inclined air outlet pipe (9) installed on its upper front side. Each of the multiple inclined air outlet pipes (9) has an air outlet (10) at its inclined end. Each of the multiple air outlets (10) has a corrugated guide plate (11) fixed at its upper front end. Each of the multiple circulation pipes (7) has a strip-shaped slot (12) at its upper front end. Each of the multiple strip-shaped slots (12) has a heating pipe (13) inserted through it. Each of the multiple heating pipes (13) has a sealing plate (14) fixed longitudinally at its upper front end. Each of the sealing plates (14) has a temperature control panel (15) embedded at its upper front end. The upper end of the drying chamber (1) is open to... A gearbox (17) is installed through bolts. A servo motor (18) is installed in the middle of the upper end of the gearbox (17). Multiple ball bearings are embedded in the lower end of the gearbox (17). A drive shaft (19) is installed through each of the multiple ball bearings. A drive gear disk (20) is horizontally fixed to the outside of one of the drive shafts (19), and a driven gear disk (21) is horizontally fixed to the outside of the other drive shafts (19). A fixing sleeve (22) is fixed to the lower end of each of the multiple drive shafts (19) by bolts. A hook (23) is vertically installed at the lower end of each of the multiple fixing sleeves (22).

2. A drying temperature control device for sausages and hams according to claim 1, characterized in that: The drying chamber (1) has a heat-insulating door (2) installed on the left front side via a hinge. Multiple exhaust pipes (5) are provided through the lower sides of both the left and right ends of the drying chamber (1), and exhaust valves (6) are installed at each of the multiple exhaust pipes (5).

3. The drying temperature control device for sausages and bacon according to claim 1, characterized in that: Each of the circulation pipes (7) has an air inlet (8) at its lower front end.

4. The drying temperature control device for sausages and bacon according to claim 1, characterized in that: The servo motor (18) shaft is connected to one of the transmission shafts (19) via a coupling.

5. The drying temperature control device for sausages and hams according to claim 1, characterized in that: Multiple adjacent driven gear disks (21) are sequentially meshed with the driving gear disk (20).

6. The drying temperature control device for sausages and hams according to claim 1, characterized in that: All of the hooks (23) are located inside the upper part of the drying chamber (1).

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