A combination smoker and roaster

Abstract

This utility model discloses a walking beam smoker and roaster combination oven, relating to the field of food processing technology. It includes an oven body with an electric roasting rack and a smoking rack arranged opposite each other on the inner wall of the oven body. A smoking core is installed inside the electric roasting rack, and smoke vents are evenly spaced on the side walls of the smoking rack. A walking beam base is positioned between the electric roasting rack and the smoking rack. A frame is located below the bottom of the walking beam base. A rotating shaft is rotatably connected to the inner side wall of the frame, and a cam is fixedly connected to the outer side wall of the rotating shaft. A turntable is located at the top of the cam. This utility model, through the electric roasting rack and the smoking rack arranged opposite each other inside the oven body, can achieve roasting and smoking of meat respectively. The unique walking beam design of the walking beam base allows for convenient switching between the two functional areas, greatly improving meat processing efficiency, reducing equipment footprint and operating procedures, and eliminating the need to transfer meat to different equipment for different processing steps.

Description

Technical Field

[0001] This utility model relates to the field of food processing technology, and in particular to a walking beam smoke and roasting combination oven. Background Technology

[0002] Smoking and roasting are two common meat processing methods. Smoking uses the smoke produced by the incomplete combustion of materials such as wood to treat meat. Components in the smoke adhere to the surface of the meat, giving it a unique smoky flavor and also acting as a preservative. Roasting, on the other hand, uses hot air or radiation to heat the meat at high temperatures, causing moisture to evaporate and proteins to denature, thus making the meat firmer. These two processing methods are often used in combination to give meat products a rich texture, unique flavor, and a longer shelf life.

[0003] However, existing meat roasting ovens have significant functional limitations. Most of these machines can only perform a single process, either roasting or smoking, making their functionality relatively limited. When the production process requires the integration of multiple processing methods, operators must move the meat back and forth between different machines. This not only significantly increases the floor space required for the equipment, wasting valuable space resources, but also makes the entire operation extremely cumbersome and complex. Each meat transfer incurs additional labor and time costs, greatly reducing the overall efficiency of meat processing and severely hindering the improvement of production efficiency and the optimization of the production process. Utility Model Content

[0004] The purpose of this utility model is to solve the problems existing in the prior art by proposing a walking smoke and baking combination oven.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: a walking-step smoking and baking combination oven, comprising an oven body, an electric baking rack and a smoking rack arranged opposite each other on the inner wall of the oven body, a smoking core rod installed inside the electric baking rack, smoke outlet holes evenly spaced on the side wall of the smoking rack, a walking base arranged between the electric baking rack and the smoking rack, a frame arranged below the bottom of the walking base, a rotating shaft rotatably connected to the inner side wall of the frame, a cam fixedly connected to the outer side wall of the rotating shaft, a turntable arranged at the top of the cam, the top of the turntable fixedly connected to the walking base, a compression spring fixedly connected between the frame and the turntable, a locking block fixedly connected to the outer side wall of the turntable, and a baffle fixedly connected to the outer side wall of the frame.

[0006] Preferably, the top of the furnace body is connected to a furnace cover via a hinge, and a handle is fixedly connected to the top surface of the furnace cover.

[0007] Preferably, the outer wall of the furnace body has an opening, and an air intake fan is installed at the opening.

[0008] Preferably, a servo motor is fixedly connected to the outer wall of the frame, and the output end of the servo motor is fixedly connected to the rotating shaft.

[0009] Preferably, a blower shell is installed on one side of the electric baking rack, and the blower shell is connected to the air intake fan.

[0010] Preferably, a ventilation pipe connects the blower shell and the smoking rack.

[0011] Preferably, pins are installed at both ends of the stepper base, and a partition is installed inside the furnace body.

[0012] Compared with the prior art, the advantages and positive effects of this utility model are as follows:

[0013] 1. In this utility model, the electric baking rack and the smoking rack arranged opposite each other inside the furnace can respectively achieve the baking and smoking treatment of meat. The unique stepping motion design of the stepping base allows it to easily switch between the two functional areas, which greatly improves the meat processing efficiency, reduces the equipment footprint and operation process, and eliminates the need to transfer meat to different equipment for different processing steps.

[0014] 2. In this invention, the rotation of the rotating shaft and cam is precisely controlled by a servo motor, which in turn precisely controls the stepping motion of the stepping base, ensuring that the time and position of the meat in the baking and smoking areas are precisely controllable. Simultaneously, the airflow guiding system, composed of an intake fan, blower shell, and ventilation cylinder, can precisely control the flow direction and concentration of the smoking gases, ensuring the uniformity and stability of the smoking effect and significantly improving the quality and consistency of meat processing. Attached Figure Description

[0015] Figure 1 A three-dimensional structural diagram of a walking beam smoking and baking combination oven is provided for this utility model;

[0016] Figure 2 This utility model provides a schematic diagram of the internal structure of the furnace body in a walking beam smoking and baking combined oven;

[0017] Figure 3 This utility model provides a three-dimensional structural diagram of the electric baking rack and the smoking rack in a walking beam smoking and baking combined oven;

[0018] Figure 4 This utility model provides a structural breakdown diagram of the electric baking rack and the blower shell in a walking beam smoke and baking combined oven;

[0019] Figure 5 This invention provides a three-dimensional structural diagram of the cam and turntable in a walking-step smoking and baking combined oven.

[0020] Legend: 1. Oven lid; 2. Oven body; 3. Air intake fan; 4. Blower shell; 5. Stepper base; 6. Pin; 7. Electric baking rack; 8. Smoking rack; 9. Vent pipe; 10. Servo motor; 11. Frame; 12. Smoke outlet; 13. Smoking core rod; 14. Baffle; 15. Compression spring; 16. Cam; 17. Rotating shaft; 18. Turntable; 19. Locking block. Detailed Implementation

[0021] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described below with reference to the accompanying drawings and embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0022] 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 present invention is not limited to the specific embodiments disclosed in the following specification.

[0023] Example 1: As Figure 1-5 As shown, this utility model provides a walking-step smoking and baking combination oven, including an oven body 2. An electric baking rack 7 and a smoking rack 8 are arranged opposite each other on the inner wall of the oven body 2. A smoking core rod 13 is installed inside the electric baking rack 7. Smoke outlet holes 12 are opened at equal intervals on the side wall of the smoking rack 8. A walking base 5 is arranged between the electric baking rack 7 and the smoking rack 8. A frame 11 is arranged below the bottom of the walking base 5. A rotating shaft 17 is rotatably connected to the inner side wall of the frame 11. A cam 16 is fixedly connected to the outer side wall of the rotating shaft 17. A turntable 18 is arranged at the top of the cam 16. The top of the turntable 18 is fixedly connected to the walking base 5. A compression spring 15 is fixedly connected between the frame 11 and the turntable 18. A locking block 19 is fixedly connected to the outer side wall of the turntable 18. A baffle 14 is fixedly connected to the outer side wall of the frame 11.

[0024] The specific settings and functions of this embodiment are described below. The electric baking rack 7 and the smoking rack 8 respectively realize the two functions of baking and smoking. Smoking can give meat a unique smoky flavor and color, inhibit the growth of microorganisms, extend the shelf life, and at the same time form a protective film on the surface of the meat. Baking mainly uses high temperature to dehydrate the surface of the meat to form a hard shell, lock in the internal moisture, and give the meat an attractive color and aroma, making the meat tender and juicy and improving the taste. The electric baking rack 7 and the smoking rack 8 are respectively installed at both ends of the interior of the oven body 2 to process the meat in the space on both sides. The electric baking rack 7 is equipped with electric heating elements, which can be electrically heated after being powered on. The inside of the electric baking rack 7 is equipped with a smoking core 13, which is filled with smoking material. When the smoking material reaches a certain temperature, it can generate smoking gas. The heat from the operation of the electric baking rack 7 can be used to generate smoking gas to smoke the meat.

[0025] The stepping base 5 is used to control the position of the meat. Two pieces of meat to be processed are hung at each end of the stepping base 5. The bottom of the stepping base 5 is controlled by the cam 16 and the turntable 18. The turntable 18 is pressed downward by the compression spring 15, so that the turntable 18 and the cam 16 are in close contact. Due to the structural characteristics of the cam 16, the turntable 18 moves up and down once for every one rotation of the cam 16. When the turntable 18 moves upward, its locking block 19 engages with the baffle 14, and the surfaces of the cam 16 and the turntable 18 slide against each other. When the turntable 18 moves downward, the baffle 14 no longer limits the turntable 18. Since the cam 16 and the turntable 18 are in close contact, the rotation of the cam 16 drives the turntable 18 to rotate, thereby controlling the stepping base 5 to rotate half a revolution, realizing the stepping motion effect of the stepping base 5, so as to convert the meat into roasting and smoking processing functions.

[0026] Example 2: Figure 4 and Figure 5 As shown, the top of the furnace body 2 is rotatably connected to the furnace cover 1 via a hinge, and a handle is fixedly connected to the top surface of the furnace cover 1. An opening is provided on the outer side wall of the furnace body 2, and an air intake fan 3 is installed at the opening. A servo motor 10 is fixedly connected to the outer side wall of the frame 11, and the output end of the servo motor 10 is fixedly connected to the rotating shaft 17.

[0027] A blower shell 4 is installed on one side of the electric baking rack 7. The blower shell 4 is connected to the air intake fan 3. A ventilation tube 9 is connected between the blower shell 4 and the smoking rack 8. Pins 6 are installed at both ends of the stepping base 5. A partition is installed inside the oven body 2.

[0028] The overall effect of this embodiment is as follows: an air intake fan 3 is installed on one side of the furnace body 2, and airflow is introduced into the blower shell 4 by the air intake fan 3. The airflow moves downward along the blower shell 4 and carries the generated smoke into the smoking rack 8 through the ventilation pipes 9 on both sides. The smoke gas is discharged through the smoke outlet 12 on the outside of the smoking rack 8, so as to process the surface of the meat. Two pins 6 are inserted above the stepping base 5 to fix the meat. A partition is set inside the furnace body 2 to divide the internal space into two, and a corresponding hollow part is set on the partition to avoid interfering with the movement of the meat. A servo motor 10 is installed on the outside of the frame 11 to provide driving force for the stepping movement of the stepping base 5.

[0029] The operating method and working principle of this device are as follows: The electric baking rack 7 and the smoking rack 8, arranged opposite each other on the inner wall of the oven body 2, respectively perform the baking and smoking functions. The electric baking rack 7 is equipped with electric heating elements, which can be heated when powered on. The smoking core 13 inside is filled with smoking material, and the heat from the electric baking rack 7 generates smoking gases. Meat is hung at both ends of the stepping base 5. A cam 16 is fixedly connected to the rotating shaft 17 rotatably connected to the inner wall of the frame 11 below its bottom end. The top of the turntable 18 is fixed to the stepping base 5, and there is a locking block 19 on the outer wall. A baffle 14 is on the frame 11, and a compression spring 15 is between the frame 11 and the turntable 18. Each rotation of the cam 16 causes the turntable to... The stepping base 5 moves up and down once. When it moves up, the locking block 19 engages with the baffle 14. When it moves down, the cam 16 drives the turntable 18 to rotate, realizing the stepping movement of the stepping base 5. This facilitates the processing of meat products between the electric baking rack 7 and the smoking rack 8. The top cover 1 of the furnace body 2 can be opened and closed with a handle. The air intake fan 3 on the outer wall guides the airflow into the blower shell 4, and then through the ventilation pipe 9, it carries the smoke into the smoking rack 8. The smoke gas is discharged through the smoke outlet 12 to process the meat products. The pins 6 at both ends of the stepping base 5 are used to fix the meat products. The partition inside the furnace body 2 divides the space and has a hollowed-out design to avoid interference. The servo motor 10 on the outside of the frame 11 provides power for the stepping movement of the stepping base 5.

[0030] The above description is merely a preferred embodiment of the present utility model and is not intended to limit the present utility model in any other way. Any person skilled in the art may make changes or modifications to the above-disclosed technical content to create equivalent embodiments for application in other fields. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present utility model without departing from the technical solution of the present utility model shall still fall within the protection scope of the technical solution of the present utility model.

Claims

1. A combined smoker-stove oven of the step-by-step type comprising a stove body (2), characterized in that: An electric baking rack (7) and a smoking rack (8) are arranged opposite each other on the inner wall of the oven body (2). A smoking core rod (13) is installed inside the electric baking rack (7). Smoke holes (12) are opened at equal intervals on the side wall of the smoking rack (8). A stepping base (5) is arranged between the electric baking rack (7) and the smoking rack (8). A frame (11) is arranged below the bottom of the stepping base (5). A rotating shaft (17) is rotatably connected to the inner side wall of the frame (11). A cam (16) is fixedly connected to the outer side wall of the rotating shaft (17). A turntable (18) is arranged at the top of the cam (16). The top of the turntable (18) is fixedly connected to the stepping base (5). A compression spring (15) is fixedly connected between the frame (11) and the turntable (18). A locking block (19) is fixedly connected to the outer side wall of the turntable (18). A baffle (14) is fixedly connected to the outer side wall of the frame (11).

2. A combination smoker-roaster of the type described in claim 1 wherein: The top of the furnace body (2) is connected to the furnace cover (1) by a hinge, and the top surface of the furnace cover (1) is fixedly connected to a handle.

3. A combination smoker-roaster of the type described in claim 1 wherein: An opening is provided on the outer wall of the furnace body (2), and an air intake fan (3) is installed at the opening.

4. A combination smoker-roaster of the type described in claim 1 wherein: A servo motor (10) is fixedly connected to the outer wall of the frame (11), and the output end of the servo motor (10) is fixedly connected to the rotating shaft (17).

5. A combination smoker-roaster of the type described in claim 3 wherein: A blower shell (4) is installed on one side of the electric baking rack (7), and the blower shell (4) is connected to the air intake fan (3).

6. A combination smoker-roaster of the type described in claim 5 wherein: A ventilation tube (9) connects the blower shell (4) and the smoking rack (8).

7. A combination smoker-roaster of the type described in claim 1 wherein: Pins (6) are installed at both ends of the stepping base (5), and a partition is installed inside the furnace body (2).

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