A hot-air roasting apparatus for roasting cereal grains

Abstract

The utility model relates to the technical field of cereal baking and drying, and specifically discloses a hot -air baking device for cereal baking, which comprises a baking box, a feeding guide plate is arranged on the feeding port of the baking box, a push rod is installed between the feeding guide plate and the baking box, and the inclination of the feeding guide plate is adjusted through the push rod; a microwave sensor is installed on the top of the baking box, and the microwave sensor is used for detecting the moisture content of cereals; an atomizer and a hot air nozzle are further arranged on the baking box. The hot -air baking device provided by the utility model adjusts the grain feeding slope through the adjustable feeding guide plate, and the atomizer and the hot air are used for controlling and adjusting the grain humidity of the hot -air baking device for cereal baking.

Description

Technical Field

[0001] This utility model relates to the technical field of grain baking and drying, and in particular to a hot air baking device for grain baking. Background Technology

[0002] In the field of grain deep processing, hot air baking ovens have become key equipment for baking grains such as oats and wheat due to their advantages of uniform temperature, high thermal efficiency and wide applicability. They can dehydrate, enhance the aroma and retain nutrients in grains and are widely used in food processing and agricultural product deep processing scenarios.

[0003] However, in practical applications, existing equipment still has two major technical pain points: 1. Poor adaptability of the feed inlet guide plate, which is prone to clogging: The tilt angle of the guide plate is fixed and cannot be adjusted according to the physical characteristics of the grain (particle size, shape, flowability, etc.). Different grains have large differences in flowability, and the fixed angle is difficult to adapt, often resulting in grain retention, compression and clogging. This not only reduces efficiency and causes production interruptions, but may also cause the grain to scorch or break, affecting the consistency of quality.

[0004] 2. Difficulty in real-time control of moisture content, resulting in insufficient baking precision: Grain moisture content is a key indicator in baking, but existing testing methods mostly involve offline sampling before and after baking, making it impossible to obtain real-time data on moisture content changes during baking. Due to the lack of real-time data support, equipment cannot dynamically adjust parameters such as temperature and airflow, which can easily lead to excessively high moisture content (making the finished product difficult to store) or excessively low moisture content (over-baking and nutrient loss), thus hindering precise processing.

[0005] In summary, while the existing equipment meets basic performance standards, its adaptability to feed and its ability to control moisture content in real time are insufficient. Targeted improvements are needed to enhance processing flexibility, efficiency, and product stability to meet the industry's high-quality requirements. Utility Model Content

[0006] To address the issues of feeding slope and grain moisture content control in baking equipment, this utility model provides a hot air baking device for grain baking, which features an adjustable feeding guide plate installed at the feeding inlet to adjust the grain feeding slope, a microwave sensor installed inside the baking chamber to detect the grain moisture content in real time, and controls the grain humidity through an atomizer and hot air.

[0007] The solution adopted by this utility model to solve its technical problem is as follows: a hot air baking device for grain baking, including a baking box, a feeding port, a discharging port and a controller are provided on the baking box. The feeding port is provided with a feeding guide plate, a rotating shaft is provided on the lower side of the feeding guide plate, and shaft seats are provided on both sides of the feeding port. The two ends of the rotating shaft are installed in the shaft seats, so that the feeding guide plate rotates around the rotating shaft. A push rod is installed between the feeding guide plate and the baking box, and the tilt of the feeding guide plate is adjusted by the push rod. A microwave sensor is installed on the top of the baking box, and the probe of the microwave sensor is installed above the feeding port. After the grain enters the baking box through the feeding port, the microwave sensor is used to detect the moisture content of the grain. The baking box is also provided with an atomizer and a hot air nozzle. The hot air nozzle is connected to a heat source, and the controller controls the switching on and off of the atomizer and the hot air nozzle.

[0008] Preferably, the baking oven is equipped with two grain conveyor belts, namely an upper grain conveyor belt and a lower grain conveyor belt. The feed guide plate is located on the upper side of the upper grain conveyor belt. Grains are conveyed along the feed guide plate to the upper grain conveyor belt. The upper grain conveyor belt is connected to the lower grain conveyor belt. Grains are conveyed from the upper grain conveyor belt to the lower grain conveyor belt. The lower grain conveyor belt is connected to the discharge port.

[0009] Preferably, the atomizer is installed on the top of the baking oven and is located behind the microwave sensor, the feed inlet is located at the front of the baking oven, and the hot air nozzle is located at the rear of the baking oven.

[0010] Preferably, an ear plate is provided on the lower side of the feed guide plate, and a through hole is provided on the ear plate. The end of the extension rod of the push rod is hinged to the feed guide plate through the through hole on the ear plate. An extension rod is provided on the baking box below the feed inlet, and a hinge seat is provided on the outer end of the extension rod. The cylinder of the push rod is installed on the hinge seat. The controller controls the extension and retraction of the push rod, thereby adjusting the inclination of the feed guide plate.

[0011] Preferably, the push rod is a cylinder or an electric push rod.

[0012] Preferably, a base is provided at the bottom of the baking box, and a support leg is provided on the lower side of the base.

[0013] Preferably, the baking oven has an observation window on its side.

[0014] The beneficial effects of this utility model: Addressing the pain points of poor feed compatibility and difficulty in controlling moisture content in existing baking ovens, this utility model achieves breakthroughs through structural and functional optimization. The core beneficial effects are as follows: 1. Solving feed blockage and improving adaptability and continuity: Relying on the "rotating shaft-shaft seat-push rod" structure, the controller can dynamically adjust the tilt angle of the feed guide plate according to the characteristics of the grains (particle size, flowability, etc.) via the push rod. This avoids the stagnation and compression problems of traditional fixed guide plates, improving the equipment's adaptability to different grains. Real-time adjustment of the guide plate angle eliminates production interruptions caused by feed inlet blockage, reduces grain scorching and breakage, ensures grain quality before baking, and lays the foundation for consistent finished products.

[0015] 2. Real-time control of moisture content to improve baking accuracy: The microwave sensor above the feed inlet collects the initial moisture content of the grain in real time. The controller links the atomizer (water replenishment) and the hot air nozzle (dehydration) according to the data to achieve pre-adjustment of moisture content before baking, avoiding over-baking or under-baking. Attached Figure Description

[0016] Figure 1 This is a three-dimensional structural diagram of the baking equipment described in this utility model;

[0017] Figure 2 This is a schematic diagram of the front structure of a baking oven;

[0018] Figure 3 This is a schematic diagram of the internal structure of a baking oven.

[0019] The following are the labels in the diagram: 1. Baking oven; 2. Feed guide plate; 3. Observation window; 4. Base; 5. Support leg; 6. Microwave sensor; 7. Atomizer; 8. Hot air nozzle; 9. Push rod; 101. Feed inlet; 102. Discharge outlet; 103. Upper grain conveyor belt; 104. Lower grain conveyor belt; 105. Extension rod; 601. Probe; 201. Rotary shaft. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of this utility model clearer, the technical solutions of this utility model will be described in detail below.

[0021] Example 1: As Figure 1 As shown, this utility model provides a hot air baking device for grain baking, which includes a baking box 1 as the main baking body, a base 4 fixedly connected to the bottom of the baking box 1, and support legs 5 welded to the lower side of the base 4 for stable support of the device. At least four support legs 5 are provided according to the size of the baking box 1. The support legs 5 can be height-adjustable to facilitate the horizontal adjustment of the baking box 1 during placement.

[0022] A rectangular observation window 3 is provided on the side of the baking oven 1. The observation window 3 is inlaid with high-temperature resistant tempered glass, which facilitates the observation of the internal grain conveying and baking status.

[0023] like Figure 2 and Figure 3 As shown, a feeding port 101 is opened at the front end of the baking box 1, and a feeding guide plate 2 is inclinedly arranged in the feeding port 101. Shaft seats are provided on both sides of the feeding port 101, and a rotating shaft 201 is provided on the lower side of the feeding guide plate 2. The two ends of the rotating shaft 201 are fitted into the shaft seats, so that the feeding guide plate 2 can rotate around the rotating shaft 201.

[0024] A lug is welded to the lower side of the feed guide plate 2. A circular perforation is provided in the middle of the lug. The lug is hinged to the end of the telescopic rod of the push rod 9 through the perforation. An extension rod 105 is welded to the outer wall of the baking box 1 below the feed inlet 101. A hinge seat is fixed to the outer end of the extension rod 105. The bottom of the cylinder of the push rod 9 is hinged to the hinge seat.

[0025] The push rod 9 can be a cylinder or an electric push rod. The tilt angle of the feed guide plate 2 is controlled by the extension and retraction of the push rod 9. Depending on the type of grain, the feed guide plate 2 is adjusted to different tilt angles to prevent grain accumulation at the feed inlet 101. Based on actual use, the optimal feed slope for soybean roasting is 35°, for corn roasting it is 30°, and for flaxseed roasting it is 40°. Adjusting the angle of the feed guide plate 2 ensures the grain feeding speed and roasting efficiency.

[0026] Regarding the control of grain moisture content during the baking process, this utility model uses a microwave sensor 6 to detect the grain moisture content, thereby controlling the baking effect of the grain during the baking process.

[0027] Specifically, such as Figure 1-3 As shown, a microwave sensor 6 is installed on the top of the baking chamber 1 near the feed inlet 101. The sensor probe 601 extends vertically downwards to a position 10-15cm directly above the feed inlet 101 to ensure real-time collection of moisture content data as the grain passes through. An atomizer 7 is installed on the top of the baking chamber 1 behind the microwave sensor 6 (along the grain conveying direction), with the atomizer 7 nozzle angled downwards towards the grain on the conveyor belt. A hot air nozzle 8 is opened on the inner wall of the rear end of the baking chamber 1, and the hot air nozzle 8 is connected to an external heat source, such as an electrically heated hot air furnace, via a pipe.

[0028] During use, when the grain passes through the feed inlet 101, the microwave sensor 6 detects its moisture content in real time and transmits the data to the controller. If the detected moisture content is higher than the preset high threshold, the controller turns on the external heat source, and the hot air generated by the external heat source is blown onto the grain on the upper grain conveyor belt 103 through the nozzle to accelerate the evaporation of moisture. If the detected moisture content is lower than the preset low threshold, the controller turns on the atomizer 7 to spray atomized water vapor onto the grain to replenish moisture. During the control process, the state of the grain can be observed through the observation window 3, and the parameters can be fine-tuned through the controller.

[0029] Example 2: Figure 3 As shown, two parallel grain conveyor belts are horizontally installed inside the baking box 1. The upper grain conveyor belt 103 is located below the feed guide plate 2, and the lower grain conveyor belt 104 is located directly below the upper grain conveyor belt 103. The two convey in opposite directions. The end of the upper grain conveyor belt 103 is connected to the beginning of the lower grain conveyor belt 104, and the end of the lower grain conveyor belt 104 extends to the discharge port 102 set at the front end of the baking box 1.

[0030] In this design, the upper grain conveyor belt 103 is shorter than the lower grain conveyor belt 104. After the grain is conveyed to the end of the upper grain conveyor belt 103, it is scattered onto the beginning of the lower grain conveyor belt 104 and then conveyed in the opposite direction to the discharge port 102 at the lower front of the baking chamber 1. The double-layer conveyor belt with a reciprocating structure can shorten the length of the baking equipment, making the equipment more compact.

[0031] The hot air nozzle 8 is located at the rear end of the baking chamber 1, and corresponds to the end of the upper grain conveyor belt 103. A damper actuator can be installed on the hot air nozzle 8 to control the amount of hot air delivered, thereby more accurately controlling the moisture content of the baked grains.

[0032] A controller is installed on the outside of the baking oven 1. The controller is a PLC controller, which is electrically connected to the push rod 9, microwave sensor 6, atomizer 7, external heat source and drive motors of the two conveyor belts to realize fully automated control.

[0033] Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments. Based on the embodiments of this utility model, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this utility model.

Claims

1. A hot air baking apparatus for grain baking, comprising a baking chamber (1), wherein the baking chamber (1) is provided with a feed inlet (101), a discharge outlet (102) and a controller, and the feed inlet (101) is provided with a feed guide plate (2), characterized in that, A rotating shaft (201) is provided on the lower side of the feed guide plate (2), and a bearing seat is provided on both sides of the feed inlet (101). The two sections of the rotating shaft (201) are installed in the bearing seat, so that the feed guide plate (2) rotates around the rotating shaft (201). A push rod (9) is installed between the feed guide plate (2) and the baking box (1). The tilt of the feed guide plate (2) is adjusted by the push rod (9). A microwave sensor (6) is installed on the top of the baking box (1). The probe (601) of the microwave sensor (6) is installed above the feed inlet (101). After the grain enters the baking box (1) through the feed inlet (101), the microwave sensor (6) is used to detect the moisture content of the grain. An atomizer (7) and a hot air nozzle (8) are also provided on the baking box (1). The hot air nozzle (8) is connected to a heat source. The controller controls the switching of the atomizer (7) and the hot air nozzle (8).

2. The hot air baking apparatus for grain baking according to claim 1, characterized in that, The baking box (1) is equipped with two grain conveyor belts, namely an upper grain conveyor belt (103) and a lower grain conveyor belt (104). The feed guide plate (2) is located on the upper side of the upper grain conveyor belt (103). Grains are conveyed along the feed guide plate (2) to the upper grain conveyor belt (103). The upper grain conveyor belt (103) is connected to the lower grain conveyor belt (104). Grains are conveyed through the upper grain conveyor belt (103) to the lower grain conveyor belt (104). The lower grain conveyor belt (104) is connected to the discharge port (102).

3. The hot air baking apparatus for grain baking according to claim 1, characterized in that, The atomizer (7) is installed on the top of the baking box (1) and is located behind the microwave sensor (6). The feed inlet (101) is located at the front end of the baking box (1) and the hot air nozzle (8) is located at the rear end of the baking box (1).

4. The hot air baking apparatus for grain baking according to claim 1, characterized in that, The feed guide plate (2) is provided with an ear plate on its lower side. The ear plate has a through hole. The end of the telescopic rod of the push rod (9) is hinged to the feed guide plate (2) through the through hole on the ear plate. An extension rod (105) is provided on the baking box (1) below the feed inlet (101). The outer end of the extension rod (105) is provided with a hinge seat. The cylinder of the push rod (9) is installed on the hinge seat. The controller controls the extension and retraction of the push rod (9) to adjust the inclination of the feed guide plate (2).

5. The hot air baking apparatus for grain baking according to claim 1, characterized in that, The push rod (9) is a cylinder or an electric push rod.

6. The hot air baking apparatus for grain baking according to claim 1, characterized in that, A base (4) is provided under the baking box (1), and a support leg (5) is provided on the lower side of the base (4).

7. The hot air baking apparatus for grain baking according to claim 1, characterized in that, The baking oven (1) has an observation window (3) on its side.

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