Firewood roasting equipment for sausage processing

Abstract

The utility model relates to the field of smoking equipment, and discloses firewood smoking equipment for sausage processing, which comprises a base box body, foot cups which are uniformly distributed are fixedly connected to four corners of the bottom of the base box body, trundles are rotatably connected to the bottom of the base box body, a smoking chamber is fixedly connected to the top of the base box body, and the smoking chamber is fixedly connected to the bottom of the base box body. A smoking frame is fixedly connected to the inner wall of the smoking chamber, a smoking chamber door is fixedly connected to the smoking chamber through a hinge, a touch screen is fixedly connected to the left side of the smoking chamber, a smoke circulating device is arranged at the rear position of the left side of the base box body, and a combustion chamber is arranged at the right side position of the base box body. According to the utility model, the firewood combustion chamber and the temperature sensor are adopted, and the operation touch screen and the mechanical button are combined, so that the smoking temperature is effectively controlled, the accurate adjustment of the temperature is ensured, the problem of non-uniform or excessive smoking can be prevented, the cleaning spray head is arranged at the top of the smoking chamber, and clean water in the water tank is used for efficiently cleaning the smoking chamber.

Description

Technical Field

[0001] This utility model relates to the field of smoking and roasting equipment, specifically a wood-fired smoking and roasting equipment for sausage processing. Background Technology

[0002] Smoking equipment for sausage processing originates from traditional meat processing techniques, utilizing the smoke and heat generated by burning firewood to smoke the meat. This equipment not only imparts a unique flavor to the sausages but also extends their shelf life. With increasing awareness of food safety and environmental protection, modern technology has gradually incorporated functions such as temperature control and smoke filtration, improving smoking efficiency and safety. Smoking equipment remains popular in small processing plants and homes, reflecting a fusion of tradition and modernity.

[0003] Existing wood-fired smoking equipment combines traditional techniques with modern technology, primarily used for sausage processing. The equipment typically consists of a smoking chamber, a fire source, a smoke generator, and a smoke extraction system. The burning of firewood generates heat and smoke, giving the sausages a unique flavor and color. Modern equipment incorporates temperature control systems to ensure even smoking; the smoke generator regulates smoke concentration to prevent over-smoking; and the smoke extraction system reduces environmental pollution. Some equipment also uses stainless steel for easy cleaning and improved hygiene standards. These technologies preserve traditional flavors while improving production efficiency and food safety, making them suitable for small to medium-scale processing.

[0004] However, the aforementioned wood-fired smoking equipment for sausage processing still has the following problems: traditional smoking equipment has large temperature fluctuations, which can easily lead to uneven smoking or over-drying, and it also requires regular manual cleaning, which is time-consuming and labor-intensive.

[0005] To address the aforementioned problems, a wood-fired smoking and roasting device for sausage processing is proposed. Utility Model Content

[0006] The purpose of this invention is to provide a wood-fired smoking and roasting device for sausage processing, which solves the problems of large temperature fluctuations and inconvenience in cleaning of the smoking and roasting equipment in the background art.

[0007] To achieve the above objectives, this utility model provides the following technical solution: a wood-fired smoking device for sausage processing, comprising a base box, with evenly distributed foot cups threadedly connected to the four corners of the bottom of the base box, casters rotatably connected to the bottom of the base box, a smoking chamber fixedly connected to the top of the base box, a smoking rack fixedly connected to the inner wall of the smoking chamber, a smoking chamber door fixedly connected to the smoking chamber via hinges, a touch screen fixedly connected to the left side of the smoking chamber, a smoke circulation device located at the rear left side of the base box, and a combustion chamber located at the right side of the base box.

[0008] As a further description of the above technical solution: a temperature sensor is fixedly connected to the top of the smoking chamber.

[0009] As a further description of the above technical solution: a water tank is provided on the rear side of the base box.

[0010] As a further description of the above technical solution: a cleaning nozzle is fixedly connected through and fixedly connected to the center of the top of the smoking chamber, and the cleaning nozzle is fixedly connected to the water tank through a water pipe.

[0011] As a further description of the above technical solution: a fan is fixedly connected inside the smoke circulation device, and the smoke circulation device is connected to the base box and the smoking chamber respectively through ventilation ducts.

[0012] As a further description of the above technical solution: the smoking chamber is fixedly connected to a mechanical button via the operating box, a power supply is fixedly connected to the rear side of the base box, a power interface and a power switch are fixedly connected to the right side of the base box, and cooling fans are fixedly connected to both the left and right sides of the base box.

[0013] As a further description of the above technical solution: a front door panel is fixedly connected to the front side of the base box via a hinge, and a water pump is fixedly connected to the top of the water tank.

[0014] As a further description of the above technical solution: the smoke chamber is equipped with a smoke particle filter, and the smoke particle filter is fixedly connected to the smoke circulation device and the combustion chamber through pipes respectively.

[0015] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0016] 1. This utility model provides a wood-fired smoking equipment for sausage processing. Firstly, by employing separate wood combustion chambers and temperature sensors, combined with an operating touchscreen and mechanical buttons, it effectively controls the smoking temperature. This design not only ensures precise temperature regulation but also prevents uneven or excessive smoking. Users can monitor and adjust the smoking process in real time, improving operational convenience and safety. This modern control system makes traditional wood-fired smoking equipment more intelligent, meeting the high quality and safety requirements of modern food processing.

[0017] 2. This utility model provides a wood-fired smoking equipment for sausage processing, featuring a cleaning nozzle installed on the top of the smoking chamber. This allows for efficient cleaning of the chamber using water from a tank. This design not only simplifies the cleaning process but also effectively removes accumulated grease and soot, maintaining the hygiene and performance of the equipment. Regular cleaning ensures a clean smoking environment, contributing to improved meat product quality and safety. Furthermore, the automatic cleaning function reduces the labor intensity of manual cleaning, increases work efficiency, and makes traditional wood-fired smoking equipment more suitable for modern production needs. Attached Figure Description

[0018] Figure 1 This is a three-dimensional structural diagram of the present invention;

[0019] Figure 2 This is a three-dimensional right-side structural schematic diagram of the present invention;

[0020] Figure 3 This is a schematic diagram of the rear structure of the device according to this utility model;

[0021] Figure 4 This is a schematic diagram of the internal structure of the device according to this utility model.

[0022] In the diagram: 1. Base box; 2. Foot cup; 3. Casters; 4. Smoking chamber; 5. Smoking rack; 6. Smoking chamber door; 7. Touch screen; 8. Smoke circulation device; 9. Combustion chamber; 10. Temperature sensor; 11. Cleaning nozzle; 12. Fan; 13. Mechanical button; 14. Water tank; 15. Power supply; 16. Power interface; 17. Power switch; 18. Cooling fan; 19. Front door panel; 20. Smoke particulate filter; 21. Water pump. Detailed Implementation

[0023] 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.

[0024] To further understand the content of this utility model, a detailed description of this utility model will be provided in conjunction with the accompanying drawings.

[0025] Combination Figure 1 This utility model discloses a wood-fired smoking device for sausage processing, comprising a base box 1, with evenly distributed foot cups 2 threadedly connected to the four corners of the bottom of the base box 1 to support the device. Casters 3 are rotatably connected to the bottom of the base box 1 for easy movement and improved flexibility. A smoking chamber 4 is fixedly connected to the top of the base box 1, serving as the main space for smoking. A smoking rack 5 is fixedly connected to the inner wall of the smoking chamber 4 for placing the sausages to be processed. A smoking chamber door 6 is fixedly connected to the smoking chamber 4 via a hinge, with a glass door panel embedded in the door, allowing observation of the sausage processing status. A touch screen 7 is fixedly connected to the left side of the smoking chamber 4 for controlling the device. A smoke circulation device 8 is located at the rear left side of the base box 1 to circulate smoke for smoking and improve efficiency. A combustion chamber 9 is located at the right side of the base box 1 for burning firewood.

[0026] Combination Figure 2 and Figure 3 A temperature sensor 10 is fixedly connected to the top of the smoking chamber 4 to monitor the temperature inside the smoking chamber 4, which is convenient for workers to adjust. A water tank 14 is provided on the rear side of the base box 1 to store clean water. A cleaning nozzle 11 is fixedly connected through and at the center of the top of the smoking chamber 4 to clean the smoking chamber 4. The cleaning nozzle 11 is fixedly connected to the water tank 14 through a water pipe. A fan 12 is fixedly connected inside the smoke circulation device 8 to draw in and exhaust air. The smoke circulation device 8 is fixedly connected to the base box 1 and the smoking chamber 4 through ventilation ducts. A mechanical button 13 is fixedly connected to the smoking chamber 4 through the operating box for equipment control. A power supply 15 is fixedly connected to the rear side of the base box to power the entire equipment. A power interface 16 and a power switch 17 are fixedly connected to the right side of the base box 1, which can be manually controlled. Cooling fans 18 are fixedly connected to both the left and right sides of the base box 1 to dissipate heat from the base box 1 and the power supply 15.

[0027] Combination Figure 4 The front door panel 19 is fixedly connected to the front side of the base box 1 via a hinge. A water pump 21 is fixedly connected to the top of the water tank 14 to pressurize the water tank for spray cleaning. The smoke chamber 4 is equipped with a smoke particle filter 20, which can generate uniform smoke to process sausages. The smoke particle filter 20 is fixedly connected to the smoke circulation device 8 and the combustion chamber 9 via pipes. At the same time, the smoke circulation through the filter reduces environmental pollution.

[0028] Working principle: When starting work, the operator turns on the power supply 14 to power the entire equipment. The operator places the sausages to be smoked evenly on the smoking rack 5, closes the smoking chamber door 6, and controls the combustion chamber 9 to burn firewood through the mechanical button 13 or touch screen 7 on the left side of the smoking chamber. The smoke generated in the combustion chamber 9 enters the smoking chamber 4 through the smoke particulate filter 20 to smoke the sausages. At the same time, the smoke circulator 8 works, and the internal fan 12 starts to draw the smoke that floats to the upper part of the smoking chamber 4 into the smoke circulator 8. Then, the smoke from the other end of the smoke circulator 8 is blown back into the smoking chamber 4 through the smoke particulate filter 20. This cycle is repeated to process the sausages. When the equipment needs to be cleaned, the operator can turn on the cleaning nozzle 11 on the top of the smoking chamber 4 to spray clean water from the water tank 14 into the smoking chamber 4 through the water pump 21 to clean the inside of the smoking chamber.

[0029] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0030] 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 wood-fired smoking and roasting device for sausage processing, comprising a base box (1), characterized in that: The base box (1) has evenly distributed foot cups (2) threaded at the four corners of its bottom. The base box (1) is rotatably connected to casters (3). The base box (1) is fixedly connected to the top of its top and to a smoking chamber (4). The smoking chamber (4) is fixedly connected to the inner wall of its inner wall and to a smoking rack (5). The smoking chamber (4) is fixedly connected to a smoking chamber door (6) via a hinge. The left side of the smoking chamber (4) is fixedly connected to a touch screen (7). The base box (1) is located on the rear left side and has a smoke circulation device (8). The base box (1) is located on the right side and has a combustion chamber (9).

2. The wood-fired smoking equipment for sausage processing according to claim 1, characterized in that: A temperature sensor (10) is fixedly connected to the top of the smoking chamber (4).

3. The wood-fired smoking equipment for sausage processing according to claim 1, characterized in that: A water tank (14) is provided on the rear side of the base box (1), and a water pump (21) is fixedly connected to the top of the water tank (14).

4. The wood-fired smoking equipment for sausage processing according to claim 1, characterized in that: A cleaning nozzle (11) is fixedly connected through and fixedly connected to the top center of the smoking chamber (4), and the cleaning nozzle (11) is fixedly connected to the water tank (14) through a water pipe.

5. The wood-fired smoking equipment for sausage processing according to claim 1, characterized in that: The smoke circulation device (8) is internally connected to a fan (12), and the smoke circulation device (8) is connected to the base box (1) and the smoking chamber (4) respectively through ventilation ducts.

6. The wood-fired smoking equipment for sausage processing according to claim 1, characterized in that: The smoking chamber (4) is fixedly connected to a mechanical button (13) via an operating box. A power supply (15) is fixedly connected to the rear side of the base box. A power interface (16) and a power switch (17) are fixedly connected to the right side of the base box (1). Cooling fans (18) are fixedly connected to both the left and right sides of the base box (1).

7. The wood-fired smoking equipment for sausage processing according to claim 1, characterized in that: The front door panel (19) is fixedly connected to the front side of the base box (1) by a hinge.

8. The wood-fired smoking equipment for sausage processing according to claim 1, characterized in that: The smoke chamber (4) is equipped with a smoke particle filter (20), and the smoke particle filter (20) is fixedly connected to the smoke circulation device (8) and the combustion chamber (9) through pipes respectively.

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