Drying device for low-sugar walnut cakes

Abstract

The utility model relates to the technical field of food drying, in particular to a low-sugar walnut cake drying device which comprises a drying box, the drying box comprises a box body, an air heater and a sealing door, a drying cavity is formed in the box body, guide rails and a U-shaped air outlet groove are arranged in the drying cavity, a plurality of sets of guide rails are linearly arranged, and a drying disc is arranged in each set of guide rails in a sliding mode. A plurality of ventilation holes are formed in the drying disc in a penetrating mode, a clamping groove is formed in the side end of the drying disc, a pull rod is arranged in the clamping groove in a sliding mode, and the two sets of U-shaped air outlet grooves are formed in the upper end and the lower end of the drying cavity correspondingly and connected with an air heater pipeline. The U-shaped air outlet grooves in the upper end and the lower end of the drying cavity are matched with the air heater to form a convection hot air field, efficient heat exchange is achieved through the drying disc ventilation holes, drying time is shortened, and burning is avoided; the drying trays are assembled and disassembled in a linkage mode through the guide rails and the pull rods, all the drying trays can be pulled out at a time through a multi-tray-position linkage structure, and operation time consumption and risks in the high-temperature environment are reduced.

Description

A drying device for low-sugar peach shortbread Technical Field

[0001] This utility model relates to the field of food drying technology, and specifically to a drying device for low-sugar peach crisps. Background Technology

[0002] Peach shortbread, a traditional Chinese snack, is mainly made from wheat flour, eggs, and vegetable oil. Its crisp texture and convenient consumption make it popular with consumers of all ages. With the growing popularity of healthy eating concepts, low-sugar peach shortbread, by reducing added sucrose and better meeting modern dietary needs, has become a new market trend.

[0003] In the production of low-sugar peach shortbread, traditional drying equipment generally uses single-sided air supply, which results in uneven hot air distribution and low drying efficiency. Due to the poor thermal stability of low-sugar raw materials, the surface is prone to scorching while the inside remains uncooked, severely affecting the taste and appearance of the finished product. Furthermore, loading and unloading materials relies on manual handling of each tray, posing a risk of burns in high-temperature environments. Additionally, the drying trays lack anti-fall structures, allowing the raw materials to easily slip and fall during pushing and pulling, increasing production losses. Summary of the Invention

[0004] This invention provides a drying device for low-sugar peach shortbread to address the problems of existing technologies.

[0005] The purpose of this utility model can be achieved through the following technical solution: A drying device for low-sugar peach crisps, comprising: a drying box, the drying box including a box body, a hot air blower disposed at the upper end of the box body, and a sealing door rotatably disposed on the outside of the box body, a drying chamber disposed inside the box body, a guide rail and a U-shaped air outlet groove disposed inside the drying chamber, multiple sets of the guide rails being linearly arranged, a drying tray being slidably disposed in each set of the guide rails, a plurality of ventilation holes being provided through the drying tray and a snap-fit ​​groove being provided on the side end, a pull rod being slidably disposed in the snap-fit ​​groove, the pull rod being used to pull the drying tray out of the drying chamber, two sets of the U-shaped air outlet grooves being provided, the two sets of the U-shaped air outlet grooves being respectively disposed at the upper and lower ends of the drying chamber and both being connected to the hot air blower pipe.

[0006] In a further improvement, the snap-fit ​​groove includes an inclined guide groove and a horizontally arranged pull-out groove, and a limit block is provided at one end of the pull-out groove near the guide groove.

[0007] As a further improvement, a heat-insulated handle is provided in the middle of the pull rod.

[0008] A further improvement is that a barrier is provided on the outside of the drying tray, the height of the barrier is 'a', and the width of the guide groove inside the guide rail is 'b', satisfying the quantitative relationship: a <b。

[0009] In a further improvement, the spacing between adjacent guide rails is c, and the height of the heat-insulating handle is d, satisfying the quantitative relationship: c>d.

[0010] Compared with the prior art, the present invention has the following advantages: the U-shaped air outlet grooves at the upper and lower ends of the drying chamber of the present invention, together with the hot air blower, form a convective hot air field, and achieve efficient heat exchange through the air exchange holes of the drying tray, shortening the drying time and avoiding scorching; the drying trays are loaded and unloaded in linkage with the guide rail and the pull rod, and the multi-tray linkage structure can pull out all the drying trays at one time, reducing the operation time and risk in high temperature environment. Attached Figure Description

[0011] Figure 1 is a schematic diagram of the structure of this utility model;

[0012] Figure 2 is a structural schematic diagram of the drying box of this utility model;

[0013] Figure 3 is a schematic diagram of the drying tray and pull rod of this utility model;

[0014] Figure 4 is an enlarged view of part A in Figure 3 of this utility model.

[0015] In the diagram, 1 is the drying oven; 11 is the oven body; 12 is the hot air blower; 13 is the sealed door; 21 is the drying chamber; 22 is the guide rail; 23 is the drying tray; 231 is the ventilation hole; 232 is the snap-fit ​​groove; 2321 is the guide groove; 2322 is the pull-out groove; 2323 is the limit block; 233 is the enclosure; 24 is the pull rod; 241 is the heat-insulated handle; and 25 is the U-shaped air outlet. Detailed Implementation

[0016] In the description of this utility model, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0017] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0018] The technical solution of this utility model will be further described below with reference to the embodiments and Figures 1 to 4.

[0019] Example 1

[0020] A drying device for low-sugar peach shortbread includes: a drying chamber 1, the drying chamber 1 including a chamber body 11, a hot air blower 12 disposed on the upper end of the chamber body 11, and a sealing door 13 rotatably disposed on the outside of the chamber body 11. A drying chamber 21 is provided inside the chamber body 11. A guide rail 22 and a U-shaped air outlet slot 25 are provided inside the drying chamber 21. Multiple sets of guide rails 22 are linearly arranged. A drying tray 23 is slidably disposed in each set of guide rails 22. A plurality of ventilation holes 231 are provided through the drying tray 23 and a snap-fit ​​groove 232 is provided on the side end. A pull rod 24 is slidably disposed in the snap-fit ​​groove 232. The pull rod 24 is used to pull the drying tray 23 out of the drying chamber 21. Two sets of U-shaped air outlet slots 25 are provided. The two sets of U-shaped air outlet slots 25 are respectively disposed at the upper and lower ends of the drying chamber 21 and are both connected to the hot air blower 12 pipe.

[0021] As shown in Figures 1 to 4, in actual use, the sealing door 13 is first opened, and the drying tray 23 is pulled out from the guide rail 22 by the pull rod 24. The prepared low-sugar peach shortbread dough is evenly placed on the drying tray 23, and the drying tray 23 is slid along the guide rail 22 to a suitable position in the drying chamber 21. The sealing door 13 is then closed to ensure that the drying chamber 21 is sealed.

[0022] The hot air blower 12 is started. After heating the outside air, the hot air blower 12 delivers it to two sets of U-shaped air outlet slots 25 through pipes. The hot air is blown out from the opening of the U-shaped air outlet slots 25 and enters the drying chamber 21. The upper air outlet slot sprays high-speed hot air downwards, while the lower air outlet slot sends air upwards in the opposite direction, forming a double-circulation convection field in the drying chamber. When the hot air passes through the air exchange holes at the bottom of the drying tray, it penetrates the gaps between the blanks with appropriate air pressure. Combined with the lateral airflow formed by the side wall air exchange holes, heat exchange without dead angles is achieved, and the hot air fully contacts the low-sugar peach shortbread blanks, removing the moisture from the blanks.

[0023] After drying is complete, turn off the hot air blower 12, open the sealing door 13, and after appropriate cooling, slide the pull rod 24 into the locking groove 232 of the drying tray 23. Pull all the drying trays 23 out of the drying chamber 21 at the same time using the pull rod 24. This avoids the operator from removing the trays one by one, reduces the risk of high temperature contact, and increases the contact area between the material and the outside air. Combined with the heat-conducting material of the drying tray, the core temperature of the peach crisp can be quickly reduced to room temperature, creating conditions for subsequent processes.

[0024] As a further preferred embodiment, the snap-fit ​​groove 232 includes an inclined guide groove 2321 and a horizontal pull-out groove 2322, and a limit block 2323 is provided at one end of the pull-out groove 2322 near the guide groove 2321.

[0025] Specifically, when the drying tray 23 needs to be pulled out, the operator first gently lifts the pull rod 24 upwards along the inclined trajectory of the guide groove 2321, causing the pull rod's locking end to disengage from the initial locking position. Then, it is pulled horizontally along the pull-out groove 2322, which will cause the drying tray to slide out along the guide rail 22. The limit block 2323 can form a physical stop when the pull rod slides to the end point, preventing the pull rod from being pulled out excessively and causing connection failure. During reset, simply align the pull rod with the guide groove 2321 and push it in at an angle. The inclined surface guides the pull rod to automatically engage with the pull-out groove 2322, achieving quick positioning and locking.

[0026] As a further preferred embodiment, a heat-insulating handle 241 is provided in the middle of the pull rod 24.

[0027] Specifically, by installing heat-insulated handles 241, the risk of mechanical injury is further reduced.

[0028] As a further preferred embodiment, a barrier 233 is provided on the outside of the drying tray 23, the height of the barrier 233 is a, and the width of the guide groove inside the guide rail 22 is b, satisfying the quantitative relationship: a <b。

[0029] Specifically, a barrier 233 of height 'a' is provided on the outer side of the drying tray 23. This barrier extends upward perpendicularly to the surface of the tray to form a protective boundary, which can effectively prevent the blank from sliding out of the tray due to inertia during the pushing and pulling process. Since the height 'a' of the barrier is less than the width 'b' of the guide groove inside the guide rail 22, it can ensure that the drying tray slides smoothly along the guide rail.

[0030] As a further preferred embodiment, the distance between adjacent guide rails 22 is c, and the height of the heat-insulating handle 241 is d, satisfying the quantitative relationship: c>d.

[0031] The preferred embodiments of this utility model have been described in detail above. It should be understood that those skilled in the art can make numerous modifications and variations based on the concept of this utility model without creative effort. Therefore, all technical solutions that can be obtained by those skilled in the art based on the concept of this utility model through logical analysis, reasoning, or limited experimentation on the basis of existing technology should be within the scope of protection defined by the claims.

Claims

1. A drying device for low-sugar peach shortbread, characterized in that, include: A drying oven includes a box body, a hot air blower mounted on the upper part of the box body, and a rotatably mounted sealing door on the outside of the box body. The box body contains a drying chamber, which is equipped with guide rails and U-shaped air outlet ducts. Multiple sets of guide rails are linearly arranged, and a drying tray is slidably mounted within each set of guide rails. The drying tray has several through-holes and a snap-fit ​​groove on its side. A pull rod is slidably mounted within the snap-fit ​​groove to pull the drying tray out of the drying chamber. Two sets of U-shaped air outlet ducts are provided, located at the upper and lower ends of the drying chamber respectively and both connected to the hot air blower duct.

2. The drying device for low-sugar peach shortbread according to claim 1, characterized in that, The snap-fit ​​groove includes an inclined guide groove and a horizontal pull-out groove, and a limit block is provided at one end of the pull-out groove near the guide groove.

3. The drying device for low-sugar peach shortbread according to claim 1, characterized in that, A heat-insulated handle is provided in the middle of the pull rod.

4. The drying device for low-sugar peach shortbread according to claim 1, characterized in that, The drying tray is surrounded by a barrier with a height of 'a', and the guide groove inside the guide rail has a width of 'b', satisfying the following quantitative relationship: a <b。 5. The drying device for low-sugar peach shortbread according to claim 3, characterized in that, The distance between adjacent guide rails is c, and the height of the heat-insulating handle is d, satisfying the quantitative relationship: c>d.

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