Environment-friendly bacon smoking box

Abstract

The present application provides a kind of environmental protection bacon smoking box, including box and door, the box is equipped with for suspending meat product suspension structure, suspension structure below is equipped with for placing smoking fuel smoke generating chamber, the top of box is equipped with top elbow pipe, top elbow pipe is provided with top air valve, the bottom of box has universal wheel, the side of box has adjustable door catch, adjustable door catch is used to connect box and door, the front of box has sealing strip, the door is opened with observation window and material window.The environmental protection bacon smoking box of the utility model has good environmental protection effect, no smoke overflow in smoking process, and can also improve smoke utilization rate;It is convenient to control the size of smoke in smoking process by adjusting top air valve and door air valve, to meet different smoking effect, it is convenient to observe the smoking condition in the inside of smoking box.

Description

Technical Field

[0001] This utility model relates to a food smoking box, specifically an environmentally friendly cured meat smoking box. Background Technology

[0002] The smoking process of cured meats and sausages generates a large amount of smoke, which, if released directly into the air, increases environmental pollution. To reduce smoke pollution, cured meats are usually smoked in sealed smoking boxes. However, even when using ordinary smoking boxes, some smoke still escapes during the smoking process, and there are also problems such as a large amount of smoke overflowing when adding fuel, and the inability to observe the inside of the smoking box during the smoking process. Utility Model Content

[0003] In order to solve at least the technical problems mentioned in the background art, this utility model provides an environmentally friendly cured meat smoking box.

[0004] The present invention adopts the following technical solution.

[0005] An environmentally friendly cured meat smoking box includes a box body and a box door. The box body has a hanging structure for hanging meat products. Below the hanging structure is a smoke generating chamber for placing smoking fuel. The top of the box body has a top bend pipe with a top air valve. The bottom of the box body has casters. The side of the box body has an adjustable door latch for connecting the box body and the box door. The front of the box body has a sealing strip. The box door has an observation window and a feeding window.

[0006] Preferably, the suspension structure includes a crossbeam connected to the box frame, the crossbeam being reinforced by a crossbeam support, the crossbeam support being connected to the box frame, and several movable hanging rods placed on the crossbeam, each movable hanging rod having several hooks for hanging meat products.

[0007] To better prevent smoke from spreading, the top bend is connected to the first air duct, which in turn is connected to the purification device.

[0008] Preferably, the observation window includes an observation door and an observation door guide rail. The observation door has an observation door handle and can slide left and right on the observation door guide rail. The feeding window includes two feeding doors and a feeding door guide rail. The feeding doors have feeding door handles and can slide left and right on the feeding door guide rail.

[0009] To better prevent smoke from escaping, an air vent is provided on the door. The air vent is used to install a door bend, which connects to a second air duct. The second air duct connects to the purification device, and a door air valve is installed on the door bend.

[0010] To more effectively prevent smoke from spreading, there is an air guide hood inside the box door. The air guide hood has a triangular cross-section and its width is not less than the total width of the two feeding doors. There is an opening at the bottom of the air guide hood, which is close to the top of the air vent. There is also a digital thermometer on the box door.

[0011] To more effectively prevent smoke from escaping during the full opening of the feeding doors, several spaced, vertically arranged partitions are installed on both feeding doors. The length of the partitions is equal to the height of the feeding doors. The partitions, feeding doors, and air guide hoods together form a smoke guiding structure.

[0012] Beneficial effects: This utility model of an environmentally friendly cured meat smoking box has good environmental protection effect. There is no smoke overflow during the smoking process. Even when adding fuel with the feeding door in the full position, there is almost no smoke overflow, which can also improve the smoke utilization rate. It is easy to control the amount of smoke during the smoking process by adjusting the top air valve and the box door air valve to meet different smoking effects, and it is easy to observe the smoking situation inside the smoking box. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the environmentally friendly cured meat smoking box in Example 1 with the door open. Figure 2 for Figure 1 Partial schematic diagram of the central suspension structure; Figure 3 This is a schematic diagram of the environmentally friendly cured meat smoking box in the example with the door closed; Figure 4 This is a schematic diagram of the environmentally friendly cured meat smoking box in Example 2 with the door open. Detailed Implementation

[0014] The technical solutions of this utility model will be clearly and completely described below with reference to the accompanying drawings. 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 embodiments obtained by those skilled in the art without creative effort are within the protection scope of this utility model. In the embodiments, all components are prior art known to those skilled in the art. Example 1

[0015] Combination Figures 1 to 3As shown, an environmentally friendly cured meat smoking box includes a box body 1 and a box door 2. The box body 1 is provided with a hanging structure 3 for hanging meat products. Below the hanging structure 3 is a smoke generating chamber 10 for placing smoking fuel. The top of the box body is provided with a top bend 6, and a top air valve 601 (i.e., an air valve) is provided on the top bend 6. The bottom of the box body is provided with casters 9. The side of the box body is provided with an adjustable door latch 7 (i.e., a door latch that can adjust the tightness). The adjustable door latch 7 is used to connect the box body 1 and the box door 2. The adjustable door latch 7 can be used to adjust the tightness of the box door 2 to ensure the sealing of the box body 1 and the box door 2. The front of the box body is provided with a sealing strip 8. The box door 2 has an observation window 4 and a feeding window 5.

[0016] In this embodiment, the suspension structure 3 includes a crossbeam 303, which is connected to the box frame 301. The crossbeam 303 is reinforced by a crossbeam support 302, which is also connected to the box frame 301. Several movable hanging rods 304 are placed on the crossbeam 303, and several hooks 305 are placed on the hanging rods 304 for hanging meat products. The top bend 6 is connected to the first air duct, which is connected to the purification device.

[0017] In this embodiment, the observation window 4 includes an observation door 401 and an observation door guide rail 402. The observation door 401 has an observation door handle 403 and can slide left and right on the observation door guide rail 402. The feeding window 5 includes two feeding doors 501 and a feeding door guide rail 502. The feeding doors 501 are double-opening structures and have feeding door handles 503. The feeding doors 501 can slide left and right on the feeding door guide rail 502. An air vent 505 is opened on the box door 2. The air vent 505 is used to install a box door bend 506. The box door bend 506 is connected to a second air duct, which is connected to a purification device. A box door air valve 507 is provided on the box door bend 506.

[0018] In this embodiment, an air guide hood 504 is located inside the door 2. The air guide hood 504 has a triangular cross-section, and its width is not less than the total width of the two feeding doors 501. The air guide hood 504 has an opening at the bottom, which is located near the top of the air vent 505. A digital display thermometer 11 is also located on the door 2. In this embodiment, the air guide hood 504 with this specific structure can effectively prevent smoke from overflowing when the feeding door 501 is open.

[0019] During use, the meat is hung on the movable hanging rod 304 via hook 305, placed inside the chamber 1, and the chamber door 2 is closed and locked via adjustable door latch 7. Fuel is added to the smoke generation chamber 10 through the feeding window 5. Before adding fuel, the chamber door air valve 507 is opened to reduce smoke overflow during the feeding process. After adding fuel, the feeding door 501 is closed to prevent smoke overflow, but a small opening (i.e., airflow hole) must still be maintained to ensure smoke generation. The top bend 6 and the chamber door bend 506 are connected to an external purification device via a corrugated pipe to create a certain negative pressure inside the chamber, which extracts and purifies the internal smoke. During the smoking process, the opening of the chamber door air valve 507 can be adjusted according to the actual situation to ensure an appropriate amount of internal smoke. The amount of internal smoke can also be controlled by adjusting the top air valve 601. The top air valve 601 and the chamber door air valve 507 should not both be closed, otherwise the smoke may overflow and the purification effect will not be achieved. In addition, the smoking process inside can be observed through the observation window 4. The observation door 401 is closed during the smoking process to prevent smoke from escaping. The smoking temperature is monitored by the digital thermometer 11, and the internal temperature is around 50°C, which is optimal. Example 2

[0020] An environmentally friendly cured meat smoking box, referring to Embodiment 1, differs from Embodiment 1 in that: several spaced, vertically arranged partitions 508 are provided on each of the feeding doors 501 (inner wall). The spacing between adjacent partitions 508 is 30mm, the thickness of each partition 508 is 25mm, and the length of each partition 508 is equal to the height of the feeding door 501. The partitions 508, the feeding door 501, and the air guide hood 504 together constitute a smoke guiding structure. When the feeding door 501 is in its full state, the presence of the partitions 508 on the feeding door 501 can guide the smoke near the side of the feeding door 501 to flow upward, thereby reducing the amount of smoke entering the area between the two feeding doors 501 and achieving almost no smoke overflow when adding fuel.

Claims

1. An environmentally friendly cured meat smoking box, comprising a box body (1) and a box door (2), wherein the box body (1) is provided with a hanging structure (3) for hanging meat products, and a smoke generating chamber (10) for placing smoking fuel is provided below the hanging structure (3), characterized in that: The top of the box is provided with a top bend (6), and a top air valve (601) is provided on the top bend (6). There are casters (9) at the bottom of the box and adjustable door latches (7) on the side of the box. The adjustable door latches (7) are used to connect the box (1) and the box door (2). There is a sealing strip (8) at the front of the box. There is an observation window (4) and a feeding window (5) on the box door (2).

2. The environmentally friendly cured meat smoking box according to claim 1, characterized in that: The suspension structure (3) includes a crossbeam (303), which is connected to the box frame (301). The crossbeam (303) is reinforced by a crossbeam support (302), which is connected to the box frame (301). Several movable hanging rods (304) are placed on the crossbeam (303), and several hooks (305) are on the movable hanging rods (304). The hooks (305) are used to hang meat products.

3. The environmentally friendly cured meat smoking box according to claim 2, characterized in that: The top bend (6) is connected to the first air duct, and the first air duct is connected to the purification device.

4. The environmentally friendly cured meat smoking box according to claim 3, characterized in that: The observation window (4) includes an observation door (401) and an observation door guide rail (402). The observation door (401) has an observation door handle (403) and the observation door (401) can slide left and right on the observation door guide rail (402). The feeding window (5) includes two feeding doors (501) and a feeding door guide rail (502). The feeding door (501) has a feeding door handle (503) and the feeding door (501) can slide left and right on the feeding door guide rail (502).

5. The environmentally friendly cured meat smoking box according to claim 4, characterized in that: An air vent (505) is opened on the door (2). The air vent (505) is used to install the door elbow (506). The door elbow (506) is connected to the second air duct. The second air duct is connected to the purification device. The door elbow (506) is equipped with a door air valve (507).

6. The environmentally friendly cured meat smoking box according to any one of claims 1-5, characterized in that: There is an air guide hood (504) inside the box door (2). The cross-section of the air guide hood (504) is triangular. The width of the air guide hood (504) is not less than the total width of the two feeding doors (501). The air guide hood (504) has an opening at the bottom. The opening of the air guide hood (504) is close to the top of the air outlet (505). There is also a digital thermometer (11) on the box door (2).

7. The environmentally friendly cured meat smoking box according to claim 6, characterized in that: Each of the feeding doors (501) is provided with several spaced, vertically arranged partitions (508). The length of the partitions (508) is equal to the height of the feeding door (501). The partitions (508), the feeding door (501) and the air guide hood (504) together constitute the smoke guiding structure.

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