Coffee roaster with I-shaped flow channel structure

Abstract

This utility model discloses an I-shaped flow channel structure coffee roaster, including a body and a roasting mechanism. The body has a horizontally arranged lower air inlet channel and an upper air outlet channel. The roasting mechanism is vertically installed inside the body, with its lower air inlet connected to the air inlet channel and its upper air outlet connected to the air outlet channel, forming an I-shaped flow channel structure. This I-shaped flow channel structure achieves uniform airflow distribution within the roasting mechanism through optimized spatial layout. Combined with the dynamic control of the variable frequency fan and the fluid dynamics design of the trapezoidal cross-section flow channel, it significantly improves heat exchange efficiency, shortens roasting time, and reduces energy consumption.

Description

Technical Field

[0001] This utility model relates to the technical field of coffee roasting equipment, and in particular to a coffee roaster with an I-shaped flow channel structure. Background Technology

[0002] In the coffee roasting industry, coffee roasters are crucial pieces of equipment. Traditional coffee roaster designs often suffer from uneven airflow distribution and low heat exchange efficiency. For example, some roasters use simple straight air ducts, causing uneven heating of the coffee beans during roasting, resulting in inconsistent roasting quality and affecting the taste and flavor of the coffee. Other roasters, while having made some improvements to the airflow, still cannot achieve efficient and stable airflow circulation, easily leading to localized overheating or underheating during roasting. This not only reduces the roasting quality of the coffee beans but also increases energy consumption. Utility Model Content

[0003] This invention aims to at least partially solve one of the problems in related technologies. Therefore, one objective of this invention is to provide a coffee roaster with an I-shaped flow channel structure, which achieves uniform airflow distribution and efficient heat exchange, thereby improving the roasting quality and energy utilization of coffee beans.

[0004] A coffee roaster with an I-shaped flow channel structure, the coffee roaster comprising:

[0005] The body is provided with an airflow system, which includes a horizontally arranged air inlet duct at the bottom and an air outlet duct at the top.

[0006] A bean roasting mechanism is provided inside the machine body and extends vertically. The bean roasting mechanism has an air inlet located at the bottom and an air outlet located at the top. The air inlet is connected to the air inlet channel, and the air outlet is connected to the air outlet channel.

[0007] Furthermore, the machine body also includes an inlet fan and an outlet fan, both of which are connected to the inner wall of the machine body. The inlet fan is configured corresponding to the air inlet channel, and the outlet fan is configured corresponding to the air outlet channel.

[0008] Furthermore, both the intake fan and the exhaust fan are variable frequency fans.

[0009] Furthermore, the side wall of the machine body is provided with multiple ventilation holes corresponding to the air inlet channel and the air outlet channel.

[0010] Furthermore, the plurality of ventilation holes include a plurality of air inlets and a plurality of air outlets. The plurality of air inlets are located on the side wall of the body near the bottom and are arranged in a horizontal rectangular array. The plurality of air outlets are located on the side wall of the body near the top and are arranged in a circular array.

[0011] Furthermore, the machine body is provided with two air ducts, one of which connects the inlet fan and the bean drying mechanism, and the other air duct connects the outlet fan and the bean drying mechanism.

[0012] Furthermore, the material of the air duct is stainless steel.

[0013] Furthermore, the air inlet channel and the air outlet channel are arranged on the same horizontal plane.

[0014] Furthermore, both the air inlet channel and the air outlet channel have trapezoidal cross-sections.

[0015] Furthermore, the connection between the air inlet channel and the air inlet adopts a rounded transition;

[0016] Furthermore, the connection between the air outlet duct and the air outlet adopts a rounded transition.

[0017] Compared with the prior art, the technical solution provided in this application has the following advantages: This application includes a coffee roasting mechanism and an airflow system connected thereto. The airflow system adopts an I-shaped design, specifically including two horizontally arranged airflow channels: a lower air inlet channel and an upper air outlet channel. The air inlet channel is used to draw in outside air and deliver it to the coffee roasting mechanism; the upper air outlet channel is connected to the upper air outlet of the coffee roasting mechanism and is used to discharge the hot air after passing through the coffee roasting mechanism. The two airflow channels cooperate with the vertically arranged coffee roasting mechanism to form an I-shaped structure. The I-shaped airflow structure allows the airflow to be evenly distributed within the coffee roasting mechanism, avoiding situations where the local airflow is too strong or too weak. Air is sent into the coffee roasting mechanism from the lower air outlet channel via an inlet fan, and after fully contacting the coffee beans in the roasting chamber, it enters the upper airflow channel through the upper air outlet channel and is then discharged by the outlet fan. This design ensures that all parts of the coffee beans are evenly heated during the roasting process, thereby improving the consistency of roasting and enhancing the quality of the coffee. Because the airflow can make even and sufficient contact with the coffee beans, heat exchange efficiency is greatly improved. The heat generated by the heating device can be quickly and effectively transferred to the coffee beans, shortening the roasting time, reducing energy consumption, and improving energy utilization. The I-shaped flow channel and the layout design of the roasting mechanism make the entire coffee roaster more compact, occupy less space, and are easy to install and use, making it suitable for coffee roasting facilities of different sizes. Attached Figure Description

[0018] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with the present invention and, together with the description, serve to explain the principles of the present invention.

[0019] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] In the attached image:

[0021] Figure 1 This is a schematic diagram of the structure of an embodiment of the I-shaped flow channel coffee roaster of this application;

[0022] Figure 2 This is a schematic diagram of the structure of a coffee roaster with an I-shaped flow channel structure according to another perspective of this application;

[0023] Figure 3 This is a schematic diagram of the internal structure of a coffee roaster with an I-shaped flow channel structure according to an embodiment of the present application, with the outer shell removed.

[0024] Figure 4 This is a cross-sectional structural schematic diagram of an embodiment of the I-shaped flow channel structure coffee roaster of this application.

[0025] Figure label:

[0026] 1. A coffee roaster with an I-shaped flow channel structure; 10. Machine body; 11. Air inlet channel; 12. Air outlet channel; 13. Inlet fan; 14. Outlet fan; 15. Air inlet hole; 16. Air outlet hole; 30. Roasting mechanism; Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0028] In the description of this invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "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 invention 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 invention.

[0029] like Figure 1 - Figure 3As shown, the coffee roaster 1 with an I-shaped flow channel structure provided in this application includes:

[0030] The body 10 is provided with an airflow system, which includes a horizontally arranged air inlet duct 11 located at the bottom and an air outlet duct 12 located at the top.

[0031] The bean roasting mechanism 30 is located inside the machine body 10 and extends vertically. The bean roasting mechanism 30 has an air inlet located at the bottom and an air outlet located at the top. The air inlet is connected to the air inlet channel 11 and the air outlet is connected to the air outlet channel 12.

[0032] A coffee roaster 1 with an I-shaped flow channel structure includes a body 10 and a roasting mechanism 30: the body 10 is provided with a horizontally arranged lower air inlet channel 11 and an upper air outlet channel 12; the roasting mechanism 30 is vertically arranged inside the body 10, and its air inlet and air outlet are respectively connected to the air inlet and air outlet channels 12.

[0033] By adopting the above technical solution, an airflow circulation system with an innovative spatial layout can be constructed. The I-shaped flow channel structure transforms the traditional linear airflow path into a three-dimensional circulation mode of "horizontal air intake - vertical roasting - horizontal air exhaust," a design that overcomes the limitations of unidirectional ventilation in traditional coffee roasters. Specifically, the lower air intake channel 11 horizontally introduces outside air into the bottom of the roasting mechanism 30. After a vertical upward heat exchange process, the air carrying heat enters the upper channel from the top air outlet and is horizontally discharged. This layout allows the airflow to form a vertical circulation within the roasting mechanism 30, effectively avoiding the problem of uneven airflow distribution in traditional straight ventilation channels. This spatial structure design fundamentally improves the heating environment of coffee beans during the roasting process, allowing each coffee bean to be more evenly exposed to the hot airflow, laying a foundational advantage for improving roasting quality.

[0034] Furthermore, the body 10 also includes an inlet fan 13 and an outlet fan 14, both of which are connected to the inner wall of the body 10. The inlet fan 13 is configured corresponding to the air inlet channel 11, and the outlet fan 14 is configured corresponding to the air outlet channel 12.

[0035] An inlet fan 13 and an outlet fan 14 are installed on the inner wall of the machine body 10 at corresponding flow channel positions, constructing an active airflow drive system. The inlet fan 13 directly provides power to the inlet flow channel 11, ensuring that fresh air can stably enter the roasting mechanism 30; the outlet fan 14 creates negative pressure in the outlet flow channel 12, accelerating the exhaust of hot air after roasting. This "dual-fan collaborative drive" design overcomes the shortcomings of the traditional single-fan drive in coffee roasters, making the airflow transmission within the flow channel more stable and efficient. Specifically, the pushing action of the inlet fan 13 and the suction action of the outlet fan 14 combine to form a continuous and stable vertical airflow field within the roasting mechanism 30, avoiding airflow fluctuation problems caused by a single power source. This power layout not only improves the efficiency of airflow circulation but also better controls the flow state of air within the roasting mechanism 30, providing power assurance for achieving precise roasting, and is especially suitable for commercial scenarios with high requirements for roasting quality.

[0036] Furthermore, both the intake fan 13 and the exhaust fan 14 are variable frequency fans.

[0037] The use of a variable frequency fan as the airflow drive device gives the equipment the ability to dynamically adjust airflow parameters. During coffee roasting, the airflow requirements differ at different stages: a strong airflow is needed in the early stages to quickly raise the temperature; a stable airflow is needed in the middle stages to ensure sufficient heat exchange; and in the later stages, the airflow needs to be adjusted appropriately to promote the formation of flavor compounds. The application of a variable frequency fan allows the equipment to flexibly adjust the wind speed and volume according to the different needs of each roasting stage. For example, the wind speed can be increased in the early stages to accelerate hot air replacement, decreased in the middle stages to prolong heat exchange time, and pulsed wind speed can be used in the later stages to promote the removal of volatile substances. This precise airflow control, combined with the uniform distribution characteristics of the I-shaped flow channel, can accurately match the physiological changes of coffee beans at different roasting stages, effectively avoiding problems such as localized overheating or under-roasting caused by the fixed wind speed of traditional fixed frequency fans, greatly improving the controllability of the roasting process and the roasting quality of the coffee beans.

[0038] Furthermore, the side wall of the body 10 is provided with multiple ventilation holes corresponding to the air inlet channel and the air outlet channel.

[0039] Multiple ventilation holes are created on the side wall of the machine body 10 at the corresponding flow channel positions, constructing a gas exchange channel between the flow channel and the external environment. The ventilation holes corresponding to the air inlet 11 serve as the inlet for fresh air, while the ventilation holes corresponding to the air outlet 12 serve as the outlet for roasting exhaust gas. This distributed opening design, compared to the single-point air inlet and outlet method of traditional coffee roasters, allows air to enter the air inlet 11 and exit the air outlet 12 more evenly. Specifically, multiple air inlets 15 ensure that outside air is evenly drawn into the air inlet 11, avoiding the airflow concentration and turbulence caused by single-point air inlet; multiple air outlets 16 accelerate the exhaust of hot air from the roasting chamber, reducing the accumulation of humid and hot air. This design ensures that the airflow has a relatively uniform initial state before entering the roasting mechanism 30, creating favorable conditions for uniform heat exchange within the roasting mechanism 30, effectively solving the problem of uneven airflow distribution under the traditional single-point air inlet and outlet method, and improving the gas exchange efficiency of the entire roasting system.

[0040] Furthermore, the plurality of ventilation holes include a plurality of air inlets 15 and a plurality of air outlets 16. The plurality of air inlets 15 are located on the side wall of the body 10 near the bottom and are arranged in a horizontal rectangular array. The plurality of air outlets 16 are located on the side wall of the body 10 near the top and are arranged in a circular array.

[0041] The design of the ventilation holes is further refined by using differentiated positions, shapes, and arrangements to improve the precision of airflow control. The bottom horizontal rectangular array of air inlets 15 utilizes the guiding properties of the rectangular cross-section to create a relatively stable horizontal laminar flow of air entering the air inlet channel 11, reducing airflow disturbance upon entry. The top circular array of air outlets 16 utilizes the low resistance of the circular cross-section to more smoothly expel the hot air generated during roasting. This layout, combined with the spatial orientation of the I-shaped flow channel, forms a smooth airflow path of "bottom horizontal air inlet - vertically rising roasting - top circular air outlet." The horizontal rectangular array design of the bottom air inlets 15 guides air evenly into the air inlet channel 11, avoiding airflow chaos at the inlet; the circular array design of the top air outlets 16 efficiently exhausts waste gas, maintaining airflow balance within the roasting chamber. This refined ventilation hole design optimizes both the airflow inlet and outlet ends simultaneously, further improving the uniformity and smoothness of airflow throughout the system, providing a more reliable guarantee for the uniform roasting of coffee beans.

[0042] Furthermore, the machine body 10 is provided with two air ducts, one of which connects the inlet fan 13 and the bean drying mechanism 30, and the other air duct connects the outlet fan 14 and the bean drying mechanism 30.

[0043] By incorporating two air ducts within the machine body 10, connecting the fan and the roasting mechanism 30 respectively, a directional airflow transmission channel is constructed. The inlet air duct concentrates the airflow generated by the inlet fan 13 to the air inlet of the roasting mechanism 30, avoiding airflow diffusion and loss within the machine body 10; the outlet air duct gathers the hot air exhausted from the roasting mechanism 30 to the outlet fan 14, improving exhaust efficiency. The independent placement of the two air ducts avoids mutual interference between the inlet and outlet airflows, ensuring the purity and stability of the airflow. Specifically, the guiding effect of the inlet air duct allows the airflow to enter the roasting mechanism 30 more concentratedly, ensuring airflow uniformity at the bottom air inlet; the converging effect of the outlet air duct quickly exhausts hot air, maintaining the airflow circulation efficiency within the roasting chamber. This design effectively solves the energy loss and airflow turbulence problems caused by airflow diffusion within the machine body 10 in traditional roasters, making the entire airflow circulation system more efficient and stable, providing important support for improving roasting quality and efficiency.

[0044] Furthermore, the material of the air duct is stainless steel.

[0045] The use of stainless steel as the material for the air duct fully considers the special requirements of the coffee roasting environment. Stainless steel has excellent high-temperature resistance, maintaining structural stability during long-term high-temperature roasting without deformation or damage due to high temperatures. Simultaneously, its smooth surface and low frictional resistance reduce energy loss during airflow transmission within the air duct, ensuring smooth airflow. Furthermore, stainless steel has good corrosion resistance, resisting the corrosive effects of acidic gases and other substances generated during roasting, extending the service life of the air duct. Specifically, its high-temperature resistance ensures the reliability of the air duct during long-term use, preventing airflow transmission issues caused by material problems; its smooth surface reduces airflow resistance, allowing for more efficient airflow transmission; and its corrosion resistance ensures the air duct is not easily damaged in complex roasting environments, reducing equipment maintenance costs. This material selection enhances the performance of the air duct and the overall reliability of the equipment in multiple ways, making it more suitable for the special conditions of coffee roasting.

[0046] Furthermore, the air inlet channel 11 and the air outlet channel 12 are located on the same horizontal plane.

[0047] By placing the inlet airflow channel 11 and the outlet airflow channel 12 on the same horizontal plane, the I-shaped airflow channel structure presents a symmetrical geometric shape. This layout offers several advantages. First, the same-horizontal-plane airflow design facilitates manufacturing, ensuring dimensional accuracy and consistency, and reducing production difficulty and cost. Second, the symmetrical layout balances airflow resistance on both sides of the roasting mechanism 30, avoiding uneven airflow distribution caused by asymmetrical channel positions. Finally, the planar layout also facilitates equipment installation and debugging, reducing complexity during installation. Specifically, the symmetrical airflow layout ensures more uniform airflow distribution around the roasting mechanism 30, guaranteeing consistent heating of coffee beans in all directions during roasting. The ease of manufacturing allows for more efficient production, improving efficiency. The convenient installation feature makes deployment easier in different usage scenarios, especially suitable for applications requiring frequent installation or relocation. This same-horizontal-plane airflow layout enhances the performance and applicability of the equipment from multiple perspectives, including manufacturing, use, and maintenance.

[0048] Furthermore, both the air inlet channel 11 and the air outlet channel 12 have trapezoidal cross sections.

[0049] The inlet and outlet airflow channels 11 and 12 are designed with trapezoidal cross-sections, optimizing the airflow within the channels from a fluid dynamics perspective. The inlet airflow channel 11, with its wider bottom and narrower top trapezoidal cross-section, allows the airflow to gradually accelerate during flow, creating a stable acceleration effect. The outlet airflow channel 12, with its wider top and narrower bottom trapezoidal cross-section, allows the airflow to gradually decelerate during flow, reducing heat loss. This trapezoidal cross-section design, combined with the overall structure of the I-shaped airflow channels, forms an airflow control chain of "accelerated inlet airflow - stable roasting - decelerated outlet airflow." Specifically, the trapezoidal cross-section of the inlet airflow channel 11 ensures a more uniform velocity distribution of the airflow entering the roasting mechanism 30, guaranteeing that the airflow at the bottom inlet can evenly contact the coffee beans; the trapezoidal cross-section of the outlet airflow channel 12 reduces energy loss during hot air exhaust, improving heat exchange efficiency. This optimization of the cross-sectional shape fundamentally improves the flow characteristics of airflow within the channel, effectively solving the problems of uneven airflow velocity and large energy loss in traditional rectangular cross-section channels, and enhancing the thermal efficiency and airflow uniformity of the entire baking system.

[0050] Furthermore, the connection between the air inlet channel 11 and the air inlet adopts an arc transition;

[0051] The connection between the air outlet duct 12 and the air outlet adopts a rounded transition.

[0052] By employing a rounded transition at the connection between the flow channel and the roasting mechanism 30, the flow state of the airflow during the turning process is effectively improved. Traditional right-angle connections cause strong vortices and energy loss at the corners, while the rounded transition smoothly guides the airflow, reducing disturbance and energy loss. Specifically, the rounded transition structure allows the airflow to change direction more smoothly when entering the roasting mechanism 30 from the flow channel or vice versa, avoiding the airflow turbulence and increased local resistance caused by right-angle corners. This design not only reduces pressure loss at the connection but also ensures uniform airflow velocity within the roasting mechanism 30, allowing the coffee beans to be heated evenly during roasting. Furthermore, the rounded transition structure facilitates cleaning and maintenance, reducing the accumulation of impurities at the corners. This optimization in detail improves equipment performance from both fluid dynamics and maintenance perspectives, effectively solving problems such as airflow turbulence and maintenance difficulties caused by traditional right-angle connections, further enhancing roasting quality and equipment reliability.

[0053] It is understood that the above embodiments only illustrate preferred embodiments of the present utility model, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the present utility model patent. It should be noted that for those skilled in the art, the above technical features can be freely combined, and several modifications and improvements can be made without departing from the concept of the present utility model, all of which fall within the protection scope of the present utility model. Therefore, all equivalent transformations and modifications made within the scope of the claims of the present utility model should fall within the coverage of the claims of the present utility model.

Claims

1. A coffee roaster with an I-shaped flow channel structure, characterized in that, include: The body is provided with an airflow system, which includes a horizontally arranged air inlet duct at the bottom and an air outlet duct at the top. A bean roasting mechanism is provided inside the machine body and extends vertically. The bean roasting mechanism has an air inlet located at the bottom and an air outlet located at the top. The air inlet is connected to the air inlet channel, and the air outlet is connected to the air outlet channel.

2. The coffee roaster with an I-shaped flow channel structure according to claim 1, characterized in that, The machine body also includes an inlet fan and an outlet fan, both of which are connected to the inner wall of the machine body. The inlet fan is configured to correspond to the air inlet channel, and the outlet fan is configured to correspond to the air outlet channel.

3. A coffee roaster with an I-shaped flow channel structure according to claim 2, characterized in that, Both the intake fan and the exhaust fan are variable frequency fans.

4. A coffee roaster with an I-shaped flow channel structure according to claim 3, characterized in that, The side wall of the machine body has multiple ventilation holes corresponding to the air inlet channel and the air outlet channel.

5. A coffee roaster with an I-shaped flow channel structure according to claim 4, characterized in that, The plurality of ventilation holes include a plurality of air inlets and a plurality of air outlets. The plurality of air inlets are located on the side wall of the body near the bottom and are arranged in a horizontal rectangular array. The plurality of air outlets are located on the side wall of the body near the top and are arranged in a circular array.

6. A coffee roaster with an I-shaped flow channel structure according to claim 2, characterized in that, The machine body is equipped with two air ducts. One air duct connects the inlet fan and the bean drying mechanism, and the other air duct connects the outlet fan and the bean drying mechanism.

7. A coffee roaster with an I-shaped flow channel structure according to claim 6, characterized in that, The air duct is made of stainless steel.

8. A coffee roaster with an I-shaped flow channel structure according to claim 1, characterized in that, The air inlet channel and the air outlet channel are located on the same horizontal plane.

9. A coffee roaster with an I-shaped flow channel structure according to claim 1, characterized in that, Both the air inlet channel and the air outlet channel have trapezoidal cross-sections.

10. A coffee roaster with an I-shaped flow channel structure according to claim 1, characterized in that, The connection between the air inlet channel and the air inlet is made with a rounded transition. Furthermore, the connection between the air outlet duct and the air outlet adopts a rounded transition.

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