Novel roasting type duck blank hanging rack

Abstract

The utility model discloses a novel roast duck blank hanging rack which comprises a supporting frame, a plurality of hanging layers which are arranged at intervals up and down are arranged on the supporting frame, and a plurality of hanging rods which are fixed on the supporting frame are arranged at the position of each hanging layer. A plurality of hanging positions are arranged on the hanging rods of the hanging layer, and the hanging areas formed by the two limiting parts on the hanging positions are matched with the hooks, so that the movement of the hooks on the hanging rods is limited, the duck blanks hung on the hooks are prevented from being attached to one another, and the baking effect and quality of the duck blanks are guaranteed.

Description

Technical Field

[0001] This utility model relates to the field of food processing equipment, and in particular to a novel hanging rack for roasting duck carcasses. Background Technology

[0002] Compared to the traditional roast duck making process, modern roast duck technology can mass-produce roast ducks using assembly line equipment while ensuring roasting quality. Taking the roasting of modern roast ducks as an example, when the duck carcasses have been pre-treated and are being roasted at a low temperature, multiple duck carcasses can be pre-suspended on a duck carcass rack before being sent into the oven, thus roasting multiple duck carcasses at once.

[0003] The duck carcass rack usually has multiple hanging rods spaced vertically. When hanging the duck carcasses on the rack, workers need to hook multiple duck carcasses to the corresponding hooks in turn, and then hook the hooks to the corresponding hanging rods. However, when workers push the rack to send multiple duck carcasses into the oven, due to inertia, the hooks hooked to the hanging rods tend to move along the length of the hanging rods, causing adjacent duck carcasses to stick together and affecting the roasting effect. Summary of the Invention

[0004] This utility model provides a novel hanging rack for roasting duck carcasses. By setting multiple hanging positions on the hanging rod of the hanging layer, and by using the hanging area formed by two limiting parts on the hanging position to cooperate with the hook, the movement of the hook on the hanging rod is restricted, preventing the duck carcasses hanging on the hook from touching each other, thus ensuring the roasting effect and quality of the duck carcasses.

[0005] The technical solution of this utility model is implemented as follows:

[0006] A novel hanging rack for roasting duck carcasses includes a support frame with multiple hanging layers spaced vertically on the support frame. Each hanging layer has multiple hanging rods fixed to the support frame. Along the length of the hanging rods, there are multiple spaced hanging positions on the hanging rods. Each hanging position is connected to two mutually spaced limiting parts that protrude from the outer surface of the hanging rod. The two limiting parts form a hanging area for matching with a hook.

[0007] Preferably, the limiting part is connected to the hanging rod by welding or threaded connection.

[0008] Preferably, the support frame is provided with a pivot hole, the hook rod is inserted into the pivot hole and can rotate along its own length; the hook rod is provided with multiple abutment parts for acting as hooks, each abutment part corresponding to the position of a corresponding hooking area; the hook rod is rotated so that the abutment parts act as hooks and disengage from the hook rod.

[0009] Preferably, a handle is fixedly connected to the hook rod to facilitate the control of the hook rod's rotation; the handle is easy to operate to control the rotation of the hook rod.

[0010] Preferably, an oil collection tray is provided between every two adjacent hanging layers, with the oil collection tray resting on the hanging rod of the lower hanging layer; this prevents the oil seeping out of the upper layer of duck carcass during roasting from dripping onto the lower layer of duck carcass, thus ensuring the roasting quality.

[0011] Preferably, a limiting component is provided at the hanging layer position at the lower end of the oil collection tray. The limiting component includes an overlapping rod connected to the corresponding hanging rod. The upper end of the overlapping rod is provided with two spaced limiting protrusions. The oil collection tray rests against the upper end of the overlapping rod and is restricted between the two limiting protrusions to prevent the oil collection tray from moving accidentally.

[0012] Preferably, the cross-sectional shape of the hanging rod is circular, and the overlapping rod is provided with annular parts that correspond one-to-one with the positions of multiple hanging rods. The annular parts are sleeved on the outside of the hanging rod. After the multiple annular parts are sleeved and matched with the corresponding hanging rods, the overlapping rods can be prevented from moving, and the rotation of the hanging rods is not affected.

[0013] Preferably, the hanging rod is provided with a stop structure corresponding to the position of the annular part. The stop structure includes two stop parts, and the annular part is located between the two stop parts to prevent the annular part from moving on the hanging rod.

[0014] The beneficial effects of this utility model, which adopts the above technical solution, are as follows:

[0015] This invention provides two limiting parts at multiple hanging positions on the hanging rod, forming a hanging area between the two limiting parts that cooperates with the hook. This prevents the hook with the duck carcass from moving along the length of the hanging rod after it is hung in the hanging area, ensuring that adjacent duck carcasses do not stick together. This results in more even heating of each duck carcass during roasting and guarantees the quality of the roasting.

[0016] The hanging rod has a contact part corresponding to the hanging area. After the duck carcasses are roasted, the hanging rod can be rotated and the contact part acts on the upper end of the hook, so that multiple hooks with duck carcasses can be quickly separated from the hanging rod. This allows multiple duck carcasses to be quickly removed after roasting. Then, the next batch of duck carcasses that have not yet been roasted can be hung on the hanging rod again through the hook. After that, the rack can be pushed into the oven to roast the next batch of duck carcasses, thereby speeding up the turnover frequency of the rack between the oven and the outside world and improving the roasting efficiency of the duck carcasses.

[0017] The lower end of the overlapping rod used to place and limit the oil collection tray is connected to an annular piece corresponding to the position of the hanging rod. The annular piece is sleeved on the corresponding hanging rod, so that the overlapping rod will not move between multiple hanging rods. At the same time, the annular design allows the hanging rod to rotate relative to the annular piece without affecting the efficiency of removing the duck carcass. The design is ingenious and achieves multiple benefits. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the duck carcass hanging rack.

[0019] Figure 2 Enlarged view of the positions of the pusher and the ring-shaped part;

[0020] Figure 3 This is an enlarged view of the location of the retaining structure;

[0021] Figure 4 A cross-sectional view of a hook with a duck carcass hanging in the hanging area;

[0022] Figure 5 A cross-sectional view showing how the hook on the hanging rod rotates, causing the abutment part to act as a hook to detach from the hanging rod;

[0023] Figure 6 A diagram illustrating how to remove the corresponding oil collection tray and place the tray in place to collect the duck carcasses;

[0024] The attached figures are labeled as follows: 1-support frame, 2-hanging rod, 3-oil collection tray, 4-handle, 5-overlapping rod, 6-roller, 7-hook, 8-tray, 11-connecting rod, 21-limiting part, 22-hanging area, 23-abutting part, 24-stopping part, 51-ring part, 52-limiting protrusion, 71-grip, 72-grip area. Detailed Implementation

[0025] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0026] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0027] The specific embodiments of this utility model are as follows:

[0028] like Figure 1-6As shown, this embodiment provides a novel hanging rack for roasting duck carcasses, including a support frame 1. The support frame 1 is typically composed of multiple rods fixedly connected to each other. The support frame 1 includes two side supports fixedly connected to each other, and each side support has a roller connected to its bottom end to facilitate the entry and exit of the support frame 1 from the oven. The support frame 1 has multiple hanging layers spaced vertically, and each hanging layer has multiple hanging rods 2 fixed to the support frame 1. The hanging rods 2 on each hanging layer are connected between the two side supports, and along the length of the hanging rods 2, multiple spaced hanging points are provided on the hanging rods 2. Each hanging position has two spaced-apart limiting parts 21 that protrude from the outer surface of the hanging rod 2. The limiting parts 21 are connected to the hanging rod 2 by welding or threaded connection. The two limiting parts 21 form a hanging area 22 for matching with the hook 7. When hanging duck carcasses, the duck carcasses are first hung on the lower end of the hook 7, and then the upper end of the hook 7 with the duck carcasses is hung into the hanging area 22. When the rack is pushed into the oven, the limiting parts 21 can restrict the lateral movement of the hook 7, so that adjacent duck carcasses will not stick together, ensuring that the duck carcasses are heated evenly and improving the roasting efficiency of the duck carcasses.

[0029] Furthermore, after the multiple duck carcasses hanging on the rack have finished roasting, they need to be removed. The common method is for workers to remove the hooks 7 and the duck carcasses one by one, but this method is time-consuming. Therefore, to improve the roasting efficiency of the duck carcasses, in this embodiment, the hanging rod 2 is rotatably connected to the support frame 1 along its own length. Specifically, the two side supports of the support frame 1 are provided with pivot holes, and the two ends of the hanging rod 2 are inserted into the pivot holes and can rotate along its own length. The hanging rod 2 is provided with multiple abutment parts 23 for acting as hooks, and each abutment part 23 corresponds to the position of the corresponding hanging area 22. When removing multiple duck carcasses, simply rotate the hanging rod 2 so that the abutment part 23 acts on the hook 7. After the hook 7 is subjected to force, it disengages from the hanging rod 2, so that the multiple roasted duck carcasses on the hanging rod 2 are simultaneously separated from the hanging rod 2.

[0030] Furthermore, to facilitate the control of the rotation of the hanging rod 2, a handle 4 is fixedly connected to the hanging rod 2 to facilitate the control of the rotation of the hanging rod 2; one end of the hanging rod 2 extends beyond the side support and forms an overhanging section, and the handle 4 is fixedly connected to the overhanging section. When removing the duck carcass, simply rotate the handle 4 at the end of the corresponding hanging rod 2 to make the multiple abutment parts 23 on the hanging rod 2 act with the upper end of the corresponding hook 7, so that the multiple hooks 7 with duck carcasses are separated from the hanging rod 2.

[0031] Furthermore, during the roasting of duck carcasses, oil seeps out from their outer surface. Under the influence of gravity, the oil drips downwards, easily causing the duck carcasses in the next hanging layer to become greasy, affecting their shape and roasting quality. Therefore, in this embodiment, an oil collection tray 3 is provided between every two adjacent hanging layers, with the oil collection tray 3 resting on the hanging rod 2 of the lower hanging layer. The oil collection tray 3 can collect the seeping and dripping oil to prevent the oil seeping out from the upper layer of duck carcasses from dripping onto the lower layer, ensuring roasting quality. The lower end of the lowest hanging layer has two fixing rods connecting the two side supports, and the two fixing rods are connected by a connecting rod 11. An oil collection tray 3 is also provided at the upper end of the connecting rod 11 to prevent oil from dripping into the oven.

[0032] Furthermore, a limiting component is provided at the hanging layer position at the lower end of the oil collection tray 3. The limiting component includes an overlapping rod 5 connected to the corresponding hanging rod 2. The upper end of the overlapping rod 5 is provided with two spaced limiting protrusions 52, which are fixed to the upper end of the overlapping rod 5. The oil collection tray 3 rests against the upper end of the overlapping rod 5 and is restricted between the two limiting protrusions 52 to prevent the oil collection tray 3 from moving accidentally.

[0033] Furthermore, to ensure the stability of the oil collection tray 3, the overlapping rod 5 should be relatively fixed to the hanging rod 2. However, if the overlapping rod 5 is directly fixed between multiple hanging rods 2, the hanging rods 2 cannot rotate normally. Therefore, in order to balance the efficiency of removing the duck carcass and the stability of the oil collection tray 3, the cross-sectional shape of the hanging rod 2 in this embodiment is circular, and the overlapping rod 5 is provided with annular parts 51 that correspond one-to-one with the positions of multiple hanging rods 2. The annular parts 51 are sleeved on the outside of the hanging rod 2. After the multiple annular parts 51 are sleeved and cooperated with the corresponding hanging rods 2, they can form a positioning function for the overlapping rod 5, preventing the overlapping rod 5 from moving in a direction perpendicular to the hanging rod 2. Moreover, due to the annular design, the hanging rod 2 can also rotate relative to it without affecting the efficiency of removing the duck carcass. The design is ingenious and achieves multiple benefits.

[0034] Furthermore, to prevent the oil collecting pan 3 from moving along the length of the connecting rod 2, the connecting rod 2 is provided with a blocking structure corresponding to the position of the annular part 51. The blocking structure includes two blocking parts 24, which are integrally formed on the connecting rod 2. The annular part 51 is located between the two blocking parts 24 to prevent the annular part 51 from moving along the length of the connecting rod 2.

[0035] In summary, as Figure 6As shown, the limiting part 21 on the hanging position can limit the hook 7 within the limiting area 22, preventing the roasted duck pieces from sticking together due to lateral movement. After roasting, the hanging rod 2 can be rotated to make the abutment part 23 act on the upper end of the hook 7, and the hook 7 will separate from the hanging rod 2 after being subjected to force. In actual operation, the oil collection tray 3 can be removed first, and a larger tray 8 can be placed under the duck pieces of the corresponding hanging layer. The position of the tray 8 should be directly opposite the roasted duck piece to be removed to prevent the duck piece and hook 7 from falling out of the tray 8 after detaching from the hanging rod 2. Then, the handle 4 can be rotated to make all the duck pieces and hook 7 on the corresponding hanging layer fall into the tray 8. When hanging the rack 2, the operator needs to pull the tray 8 outward a certain distance and hold the tray 8 with their hand to prevent the duck carcasses and hooks 7 from tipping over after they fall. After all the duck carcasses and hooks 7 are removed, the operator removes the tray 8 and sends the roasted duck carcasses to the next process for packaging or transportation. After quickly removing all the roasted duck carcasses in this way, the next batch of unroasted duck carcasses is hung on the rack 2 again using hooks 7. Then the rack can be pushed into the oven to roast the next batch of duck carcasses. This saves time in removing the cooked duck carcasses from the rack, speeds up the turnover frequency of the rack between the oven and the outside, and improves the roasting efficiency of the duck carcasses.

[0036] Traditional hanging racks require operators to manually remove the hooks 7 and the mature duck carcasses they carry one by one. Each time a batch of mature duck carcasses is completely removed from the rack, it takes about five minutes. However, with the new hanging rack in this embodiment, all mature duck carcasses hanging on the hook rod 2 can be removed from the rack simply by rotating the hook rod 2. The entire operation time is reduced to less than one minute, which greatly saves the time of removing mature duck carcasses from the rack.

[0037] In addition to using the tray 8, the structure of the hook 7 can also be used to remove the duck carcass; in this embodiment, a U-shaped handle 71 is connected to the hook 7, and a gripping area 72 is formed between the handle 71 and the hook 7; the handle 71 makes it easy for workers to pick up the hook 7; at the same time, when removing the roasted duck carcass, a pick can be inserted from the side of the support frame 1 into multiple gripping areas 72 at the lower end of the corresponding hook rod 2, and then the corresponding hook rod 2 can be rotated to make multiple hooks 7 and duck carcass detach from the hook rod 2 at the same time, and then the pick can be removed to quickly remove multiple hooks 7 and duck carcass from the hook rod 2.

[0038] The present invention and its embodiments have been described above illustratively. This description is not restrictive, and the figures shown are only one embodiment of the present invention; the actual structure is not limited thereto. Therefore, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the inventive spirit of the present invention, such designs should fall within the protection scope of the present invention.

Claims

1. A novel hanging rack for roasting duck carcasses, characterized in that, Includes a support frame (1), which has multiple hanging layers spaced vertically, and each hanging layer has multiple hanging rods (2) fixed to the support frame (1); along the length of the hanging rods (2), the hanging rods (2) are provided with multiple spaced hanging positions, and each hanging position is connected to two mutually spaced limiting parts (21) that protrude from the outer surface of the hanging rods (2), and a hanging area (22) for matching with the hook (7) is formed between the two limiting parts (21).

2. The novel hanging rack for roasting duck carcasses according to claim 1, characterized in that: The limiting part (21) is connected to the hanging rod (2) by welding or threaded connection.

3. The novel hanging rack for roasting duck carcasses according to claim 1, characterized in that: The support frame (1) is provided with a pivot hole, and the hook rod (2) is inserted into the pivot hole and can rotate along its own length direction; the hook rod (2) is provided with multiple abutment parts (23) for acting as hooks (7), and each abutment part (23) corresponds to the position of the corresponding hooking area (22); rotate the hook rod (2) so that the abutment part (23) acts as hook (7) to disengage from the hook rod (2).

4. A novel hanging rack for roasting duck carcasses according to claim 3, characterized in that: A handle (4) is fixedly connected to the hook rod (2) to facilitate the control of the rotation of the hook rod (2).

5. A novel hanging rack for roasting duck carcasses according to claim 1 or 3, characterized in that: An oil collection tray (3) is provided between every two adjacent hanging layers, and the oil collection tray (3) rests on the hanging rod (2) of the lower hanging layer.

6. A novel hanging rack for roasting duck carcasses according to claim 5, characterized in that: A limiting component is provided at the hanging layer position at the lower end of the oil collection tray (3). The limiting component includes an overlapping rod (5) connected to the corresponding hanging rod (2). The upper end of the overlapping rod (5) is provided with two spaced limiting protrusions (52). The oil collection tray (3) rests against the upper end of the overlapping rod (5) and is restricted between the two limiting protrusions (52).

7. A novel hanging rack for roasting duck carcasses according to claim 6, characterized in that: The cross-sectional shape of the hanging rod (2) is circular, and the overlapping rod (5) is provided with annular parts (51) corresponding to the positions of multiple hanging rods (2) and the annular parts (51) are sleeved on the outside of the hanging rod (2).

8. A novel hanging rack for roasting duck carcasses according to claim 7, characterized in that: The hanging rod (2) is provided with a stop structure corresponding to the position of the ring (51). The stop structure includes two stop parts (24), and the ring (51) is located between the two stop parts (24).

Images