A bacon smoke flavor superposition device

Abstract

The utility model belongs to the field of smoking equipment, especially a bacon smoking flavor superposition device, it includes smoking box, frame and control panel, the frame is installed in the smoking box, the both sides of frame all contact and be connected with the supporting plate, two supporting plates all are connected with smoking box fixedly, the both sides of frame all movably connect with needle bar, and the same bacon is inserted between two needle bars, recess no.

Description

Technical Field

[0001] This utility model relates to the field of smoking equipment technology, and in particular to a device for layering the smoking flavor of cured meat. Background Technology

[0002] In the food processing industry, smoked products are loved by consumers for their unique flavor; especially for meat products, smoking not only enhances the aroma of the food, but also extends its shelf life to a certain extent. Currently, most smokehouses on the market are sealed structures with multiple shelves inside and equipped with a series of automatic control systems to regulate the smoking temperature and humidity. When food needs to be smoked, it is placed on the shelves for smoking.

[0003] The aforementioned technologies have the following drawbacks: during the smoking process, the juices from the food surface drip onto the rack, making it dirty. Therefore, the rack needs to be disassembled and cleaned after each smoking process, which needs to be improved.

[0004] Therefore, this application proposes a device for layering the smoked flavor of cured meat to solve the problems in the background art.

[0005] The information disclosed in this background section is only intended to enhance the understanding of the background technology of this application, and therefore may include prior art that is not known to those skilled in the art. Utility Model Content

[0006] The purpose of this invention is to address the shortcomings of existing technologies by proposing a device for layering the smoked flavor of cured meat.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] A device for layering the smoked flavor of cured meat includes a smoking box, a frame, and a control panel;

[0009] The smoking chamber contains a frame, with trays connected to both sides of the frame. Both trays are fixedly connected to the smoking chamber. Needles are movably connected to both sides of the frame, with a single piece of cured meat inserted between the two needles. Each tray has a recess (I) corresponding to one of the needles. Each tray also has two recesses (II). A gear is fixedly connected to one end of each needle, and the gears move within the recesses (II). A rack is slidably connected within each recess (II). The strips are respectively connected to the two gears. The smoking box is equipped with a control panel. Through the coordinated design of the smoking box, tray, frame, needle bar, gear, rack, electric push rod and control panel, the combination of various components can not only achieve the effect of rotating flavor smoking of the cured meat, making the food heat more evenly and improving the quality of smoked food, but also solve the problem that the juices on the surface of the food will drip onto the rack during the smoking process, making the rack dirty, so that the rack needs to be disassembled and cleaned after each smoking.

[0010] Preferably, one end of each of the two racks passes through the smoking chamber, and one end of each rack is fixedly connected to the same movable plate, which facilitates the synchronous driving of the two racks.

[0011] Preferably, a bracket is fixedly installed on one side of the smoking box, and an electric push rod is fixedly installed on the bracket. The output end of the electric push rod is fixedly connected to one side of the moving plate. Through the reciprocating drive of the electric push rod, the moving plate drives the two racks to reciprocate within the two grooves on the two support plates. At the same time, the two racks mesh with the two gears respectively, so that the two gears drive the two needle bars to reciprocate on the groove and the frame respectively. Simultaneously, the two needle bars drive the cured meat to rotate synchronously.

[0012] Preferably, the electric actuator is connected to the control panel, and the electric actuator is driven and controlled by a preset program in the control panel.

[0013] Preferably, each needle bar is fixedly connected to a limiting plate, and both limiting plates are in contact with the frame to limit the needle bar.

[0014] Preferably, a smoke inlet pipe is sealed to one side of the smoking chamber, and the smoke inlet pipe is located below the frame and is used to deliver flavor smoke into the smoking chamber.

[0015] Preferably, the bottom of the smoking box is sealed with a drain pipe, and a valve is installed on the drain pipe to discharge the juices dripping from the cured meat.

[0016] Preferably, the top of the smoking chamber is sealed with an exhaust pipe for discharging smoke, and a door is installed on one side of the smoking chamber with a handle for easy opening and closing.

[0017] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0018] This utility model discloses a smoked meat flavor layering device. Through the coordinated design of the smoking box, tray, frame, needle rod, gear, rack, electric push rod, and control panel, the device not only achieves a rotary flavor smoking effect on the smoked meat, making the food heat more evenly and improving the quality of smoked food, but also solves the problem that during the smoking process, the juices on the surface of the food drip onto the rack, making the rack dirty, and therefore the rack needs to be disassembled and cleaned after each smoking. Attached Figure Description

[0019] To more clearly illustrate the embodiments of this utility model or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings in the following description are merely exemplary. The structures, proportions, sizes, etc., shown in this specification are only used to complement the content disclosed in the specification for those skilled in the art to understand and read, and are not intended to limit the conditions under which this utility model can be implemented. Therefore, they have no substantial technical significance, and any modification of the structure, change of the proportional relationship, or adjustment of the size is not permitted.

[0020] Figure 1 This is a three-dimensional structural diagram of a smoked meat flavoring superposition device proposed in this utility model;

[0021] Figure 2 This is a rear view structural diagram of a smoked meat flavor superposition device proposed in this utility model;

[0022] Figure 3 This is an anatomical diagram of a device for layering smoked flavor in cured meat according to the present invention.

[0023] Figure 4 This is a partial explosion diagram of a device for layering the smoked flavor of cured meat according to the present invention.

[0024] Explanation of reference numerals in the attached drawings: 1. Smoking box; 2. Tray; 3. Frame; 4. Needle bar; 5. Cured meat; 6. Gear; 7. Rack; 8. Limiting plate; 9. Moving plate; 10. Bracket; 11. Electric push rod; 12. Smoke inlet pipe; 13. Control panel; 14. Groove 1. Detailed Implementation

[0025] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0026] This utility model provides a device for layering the smoked flavor of cured meat, as described in the reference. Figures 1-4 A device for layering smoked meat flavor, comprising a smoking box 1, a frame 3 and a control panel 13;

[0027] A frame 3 is installed inside the smoking box 1. Two trays 2 are connected to both sides of the frame 3, and both trays 2 are fixedly connected to the smoking box 1. The frame 3 is adapted to the smoking box 1. Needles 4 are movably connected to both sides of the frame 3, and a piece of cured meat 5 is inserted between the two needles 4. Each tray 2 has a groove 14, which corresponds to the two needles 4. Each tray 2 also has two grooves 2. A gear 6 is fixedly connected to one end of each needle 4, and the two gears 6 move within the grooves 2. A rack 7 is slidably connected within each of the two grooves 2. Do not engage with the two gears 6. The smoking box 1 is equipped with a control panel 13. Through the coordinated design between the smoking box 1, tray 2, frame 3, needle bar 4, gears 6, rack 7, electric push rod 11 and control panel 13, the cooperation of each component can not only achieve the effect of rotating flavor smoking of cured meat 5, making the food heat more evenly and improving the quality of smoked food, but also solve the problem that the juice on the surface of the food will drip onto the rack during the smoking process, making the rack dirty. Therefore, the rack needs to be disassembled and cleaned after each smoking.

[0028] In this embodiment, one end of each of the two racks 7 passes through the smoking chamber 1, and one end of each of the two racks 7 is fixedly connected to the same movable plate 9. The movable plate 9 facilitates the synchronous driving of the two racks 7. A sealing ring is slidably fitted on each of the two racks 7, and the outer wall of each sealing ring is fixedly connected to the smoking chamber 1.

[0029] In this embodiment, a bracket 10 is fixedly installed on one side of the smoking box 1, and an electric push rod 11 is fixedly installed on the bracket 10. The output end of the electric push rod 11 is fixedly connected to one side of the moving plate 9. Through the reciprocating drive of the electric push rod 11, the moving plate 9 drives the two racks 7 to reciprocate within the two grooves on the two support plates 2. At the same time, the two racks 7 mesh with the two gears 6 respectively, so that the two gears 6 drive the two needle rods 4 to reciprocate on the groove 14 and the frame 3 respectively. Meanwhile, the two needle rods 4 drive the cured meat 5 to rotate synchronously.

[0030] In this embodiment, the electric push rod 11 is connected to the control panel 13, and the electric push rod 11 is driven and controlled by a preset program in the control panel 13.

[0031] In this embodiment, a limiting plate 8 is fixedly connected to the needle bar 4. Both limiting plates 8 are in contact with the frame 3 and are used to limit the needle bar 4.

[0032] In this embodiment, a smoke inlet pipe 12 is sealed and connected to one side of the smoking chamber 1. The smoke inlet pipe 12 is located below the frame 3 and is used to deliver flavor smoke into the smoking chamber 1. One end of the smoke inlet pipe 12 is connected to the smoke production equipment.

[0033] In this embodiment, the bottom of the smoking box 1 is sealed with a drain pipe, and a valve is installed on the drain pipe to discharge the juice dripping from the cured meat 5.

[0034] In this embodiment, the top of the smoking chamber 1 is sealed with a smoke exhaust pipe for discharging smoke, and a door is installed on one side of the smoking chamber 1. A handle is installed on the door to facilitate opening and closing the door.

[0035] Working principle: When in use, first connect the power supply and drive the electric push rod 11 through the preset program in the control panel 13;

[0036] First, pass one end of each of the two needle bars 4 through the through holes on the frame 3, and insert the cured meat 5 through the two needle bars 4. Repeat the above operations to install multiple pieces of cured meat 5 onto the frame 3 in sequence.

[0037] Next, the frame 3 is placed on the two trays 2, and the needle bar 4 is placed in the groove 14, so that the gear 6 and the rack 7 are meshed. Then, the box door is closed and the electric push rod 11 is started, and flavor smoke is delivered into the smoking box 1 through the smoke inlet pipe 12. At this time, the electric push rod 11 reciprocates, causing the moving plate 9 to drive the two racks 7 to move back and forth in the two grooves 2 on the two trays 2. At the same time, the two racks 7 mesh with the two gears 6 respectively, so that the two gears 6 drive the two needle bars 4 to reciprocate on the groove 14 and the frame 3 respectively. At the same time, the two needle bars 4 drive the cured meat 5 to rotate synchronously, thereby achieving the effect of rotating and smoking the cured meat, making the food heat more evenly and improving the quality of the smoked food.

[0038] During the smoking process of cured pork 5, because cured pork 5 is suspended, the juice on the surface of cured pork 5 falls directly to the bottom of the smoking box 1, thus solving the problem that the juice on the surface of the food would drip onto the rack and make the rack dirty. Therefore, the rack needs to be disassembled and cleaned after each smoking.

[0039] The technological advancements of this invention compared to existing technologies are as follows: through the cooperation of various components, not only can the effect of rotating and flavoring the cured meat 5 be achieved, but the problem of juices dripping from the surface of the food onto the rack during the smoking process is also solved, which would dirty the rack and necessitate disassembling and cleaning the rack after each smoking process. Moreover, the structure is simple and more practical.

[0040] The above are merely preferred embodiments of this utility model, but the scope of protection of this utility model is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in this utility model, based on the technical solution and inventive concept of this utility model, should be included within the scope of protection of this utility model.

Claims

1. A device for layering the smoked flavor of cured meat, characterized in that, Includes a smoking chamber (1), a frame (3), and a control panel (13); The smoking box (1) is equipped with a frame (3), and two trays (2) are connected to both sides of the frame (3). The two trays (2) are fixedly connected to the smoking box (1). The two sides of the frame (3) are movably connected with needle rods (4). The same cured meat (5) is inserted between the two needle rods (4). The two trays (2) are provided with groove 1 (14), which corresponds to the two needle rods (4). The two trays (2) are provided with two groove 2. One end of the two needle rods (4) is fixedly connected with a gear (6). The two gears (6) move in the groove 2 respectively. The two grooves (7) are slidably connected in the groove 2 respectively. The two racks (7) are meshed with the two gears (6) respectively. The smoking box (1) is equipped with a control panel (13).

2. The device for layering the smoked flavor of cured meat according to claim 1, characterized in that, One end of each of the two racks (7) passes through the smoking box (1), and one end of each of the two racks (7) is fixedly connected to the same movable plate (9).

3. The device for layering smoked flavor in cured meat according to claim 2, characterized in that, A bracket (10) is fixedly installed on one side of the smoking box (1), and an electric push rod (11) is fixedly installed on the bracket (10). The output end of the electric push rod (11) is fixedly connected to one side of the moving plate (9).

4. The device for layering smoked flavor in cured meat according to claim 3, characterized in that, The electric push rod (11) is connected to the control panel (13).

5. The device for layering the smoked flavor of cured meat according to claim 1, characterized in that, Limiting plates (8) are fixedly connected to both needle bars (4), and both limiting plates (8) are in contact with the frame (3).

6. The device for layering the smoked flavor of cured meat according to claim 1, characterized in that, The smoking chamber (1) is sealed to one side with a smoke inlet pipe (12), which is located below the frame (3).

7. The device for layering smoked flavor in cured meat according to claim 6, characterized in that, The bottom of the smoking chamber (1) is sealed with a drain pipe, and a valve is installed on the drain pipe.

8. The device for layering the smoked flavor of cured meat according to claim 6, characterized in that, The top of the smoking chamber (1) is sealed with a smoke exhaust pipe, and a door is installed on one side of the smoking chamber (1), with a handle installed on the door.

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