A closed oven for the drying of cooked food

Abstract

This utility model relates to the field of food processing technology, and in particular to a closed-type air-drying device for baking cooked food. The closed-type air-drying device for baking cooked food includes a box body with multiple layers inside. Each layer contains a material frame, and the material frame has rotatable drying rods above and below it. Multiple air vents are provided on the surface of the drying rods for drying the cooked food on the material frames. Multiple rows of air supply pipes are fixed to one side of the box body. The air supply pipes are connected to air inlets at the ends of the drying rods via rigid pipes. The ends of the drying rods are movably connected to the air inlets via bearings.

Description

Technical Field

[0001] This utility model relates to the field of food processing technology, and in particular to a closed-type air-drying device for baking cooked food. Background Technology

[0002] In the food processing industry, the air-drying process of roasted cooked foods (such as dried meat, cured meat, and sausages) is a crucial step that determines the product's taste, flavor, and shelf life. This process requires the gradual removal of excess moisture from the surface and interior of the cooked food through a controlled airflow and temperature environment, while preventing microbial growth and nutrient loss. Therefore, it places high demands on the airtightness, uniformity of drying, and controllability of the air-drying equipment.

[0003] Most cooked food drying equipment on the market currently uses natural wind or fixed fans for direct blowing, which has obvious drawbacks: First, the equipment lacks a closed structure, making it susceptible to contamination by external dust, impurities, and microorganisms. This leads to the risk of spoilage during the drying process, and the temperature and humidity of the drying environment cannot be controlled, making it highly susceptible to weather and season. In particular, high humidity environments can easily result in excessively long drying cycles and product mold. Second, the airflow direction is fixed, acting only on a single surface of the cooked food facing the airflow. This results in significant differences in the degree of drying of cooked food in different locations and at different levels within the material container, with excessive moisture remaining in some areas, affecting the consistency of product taste and storage stability.

[0004] In view of the above-mentioned shortcomings, the designer actively researched and innovated in order to create a closed-type air-drying device for baking cooked food, so as to make it more industrially valuable. Utility Model Content

[0005] To solve the above-mentioned technical problems, the purpose of this utility model is to provide a closed-type air-drying device for baking cooked food.

[0006] This utility model discloses a closed-type air-drying device for baking cooked food, including a box body with multiple layers inside. Each layer contains a material frame, and the material frame has rotatable drying rods above and below it. The surface of the drying rods is provided with multiple air vents for drying the cooked food on the material frame. Multiple rows of air supply pipes are fixed on one side of the box body. The air supply pipes are connected to the air inlet at the end of the drying rods through rigid pipes. The end of the drying rods is movably connected to the air inlet through a bearing.

[0007] This enclosed air-drying device for baked food includes a housing as the core load-bearing component. The housing is divided into multiple independent layers, each of which can hold a material basket for carrying the baked food. Rotatable drying rods are provided on the upper and lower sides of the material baskets. Multiple air vents are distributed on the surface of the drying rods. Several rows of air supply pipes are fixed on one side of the housing. These air supply pipes are connected to the air inlet head at the end of the drying rods via rigid pipes. The end of the drying rods is movably connected to the air inlet head via a bearing. Its function is to deliver airflow to the drying rods through the air supply pipes and air inlet head. The airflow acts on the baked food through the air vents. At the same time, the rotating drying rods allow the airflow to more evenly cover the surface of the baked food. Combined with the enclosed housing to isolate external contamination, the device efficiently completes the baking and drying process.

[0008] Furthermore, the other end of each drying rod passes through the housing and is fitted with a driven toothed pulley. A drive motor is installed at the top of the housing, and a drive toothed pulley is installed on the output shaft of the drive motor. A toothed belt passes around the drive toothed pulley and each driven toothed pulley in sequence, and the drive motor drives each drying rod to rotate through the toothed belt.

[0009] Each drying rod, at the end furthest from the air inlet, passes through the housing and is fitted with a driven toothed pulley. A drive motor is mounted at the top of the housing, and a drive toothed pulley is fixed to the output shaft of the drive motor. A toothed belt passes around the drive toothed pulley in sequence and engages with all the driven toothed pulleys to form a transmission connection. When the drive motor starts, it can drive all the driven toothed pulleys to rotate synchronously through the toothed belt, thereby rotating each drying rod together. Its function is to provide stable rotational power for the drying rods, allowing the airflow from the air outlets on the surface of the drying rods to cover the cooked food in the material box in all directions without dead angles, avoiding insufficient drying in some areas and greatly improving the uniformity of drying.

[0010] Furthermore, an air pump is fixedly installed on the rear support plate of the box, and the air pump is connected to each air delivery pipe through pipelines.

[0011] An air pump is fixedly mounted on the support plate at the rear of the box. The air pump is connected to each air delivery pipe through pipelines. Its function is to use the power of the air pump to draw in and pressurize the outside air, and then stably deliver it to each air delivery pipe through pipelines. This provides a continuous air source support for the subsequent airflow to enter the drying bar and act on the cooked food, ensuring the stability and sufficiency of the airflow supply during the drying process.

[0012] Furthermore, an electric heater is installed at the front end of the air pump to heat the input air.

[0013] An electric heater is installed at the front end of the air pump. This heater heats the air drawn in by the air pump. Its function is to raise the temperature of the airflow by heating the air, so that the warm airflow acts on the surface of the cooked food. This can accelerate the evaporation rate of the moisture inside the cooked food to shorten the drying cycle, and maintain a suitable drying temperature inside the chamber in a low-temperature environment to avoid a decrease in drying efficiency due to excessively low temperature. At the same time, the warm airflow can also help inhibit the growth of some low-temperature microorganisms, ensuring the hygiene of the cooked food drying process.

[0014] Furthermore, an exhaust fan is installed on the top horizontal plate of the enclosure to extract the air from inside the enclosure.

[0015] An exhaust fan is mounted on the horizontal plate at the top of the box. This fan can draw the air inside the box outwards, creating a stable airflow circulation inside the box. This promptly removes the moisture evaporated during the drying process of cooked food, preventing humidity buildup inside the box from affecting drying efficiency. It also removes any odors that may be present inside the box. Combined with the closed box structure, this maintains a clean and dry internal environment, further ensuring the drying quality of the cooked food.

[0016] Furthermore, there are mirrored material frames on the inner side wall of the box, which are used to support the material frames.

[0017] The inner wall of the box is equipped with mirror-distributed material frames. These material frames are specifically designed to support the material frames and provide a stable placement carrier for them. The mirror-symmetric structural design allows the material frames to be stably placed in the layers inside the box, preventing them from shifting or tipping over due to vibrations during the drying process. This ensures the stability of the cooked food inside the material frames and allows for uniform drying in conjunction with the airflow.

[0018] Furthermore, the upper edge of the material frame has a recessed groove, and the two sides of the material frame have limiting rods that cooperate with the groove.

[0019] The upper edge of the material frame is provided with a recessed slot, and the two sides are equipped with limiting rods that are adapted to the slot. These structures work together to form a double fixation for the material frame placed on it. The function is to support and position the bottom edge of the material frame through the slot, and at the same time use the limiting rods on both sides to limit the lateral displacement of the material frame, so as to prevent the material frame from shaking or slipping due to vibration during the operation of the drying device, and ensure that the material frame is always in a stable state to ensure the smooth progress of the drying operation.

[0020] By means of the above-described solution, the present invention has at least the following advantages:

[0021] 1. Significantly Improved Drying Uniformity and Efficiency: This device, through the transmission of a drive motor, toothed pulley, and toothed belt, drives the drying rods on both sides of the material frame to rotate synchronously. Combined with multiple air vents on the surface of the drying rods, the airflow can cover the surface of the cooked food in all directions without dead angles, completely solving the problems of insufficient local drying and large differences in the dryness and moisture of cooked food caused by the fixed airflow of traditional equipment. At the same time, the continuous and stable air supply provided by the air pump, combined with the heating function of the electric heater, can accelerate the evaporation of internal moisture in the cooked food, effectively shortening the drying cycle. Compared with natural air drying or simple fan direct blowing, the efficiency is significantly improved.

[0022] 2. Ensuring the Hygiene and Safety of Cooked Food: The device adopts a closed box structure, which can effectively isolate the intrusion of external dust, impurities, and microorganisms, reducing the risk of spoilage of cooked food from the source. In addition, the warm airflow heated by the electric heater can help inhibit the growth of some low-temperature microorganisms, while the top exhaust fan can promptly remove the moisture and odors evaporated inside the box, maintaining a clean and dry internal environment, avoiding mold problems caused by moisture accumulation, ensuring that the flavor of cooked food is not lost and the nutritional components remain stable during the air-drying process, and extending the shelf life of the product.

[0023] 3. Achieve stable and reliable batch processing: The multi-layered design inside the chamber, combined with mirrored material frames, allows for the simultaneous placement of multiple material frames, meeting the synchronous drying needs of multiple batches of cooked food and enhancing the batch processing capacity of the industry. The slots and limit rods of the material frames form a double fixing structure, firmly locking the material frames in place and preventing them from shifting or tipping over due to equipment vibration. This ensures that the cooked food remains in a stable drying position. Combined with layered and independent airflow supply, this further guarantees the consistency of drying quality across different batches of cooked food.

[0024] 4. The structure is rationally designed and highly practical: the drying rods are movably connected to the air inlet head via bearings, ensuring stable airflow without affecting rotation; the toothed belt drive structure ensures synchronous operation of multiple drying rods, providing stable and reliable power transmission; all components are modularly assembled through pipelines and supports, resulting in a compact structure and easy maintenance. The entire device is independent of the natural environment, and temperature, humidity, and airflow can be controlled and adjusted by regulating the air pump, heater, and exhaust fan, adapting to the processing needs of different seasons and regions, and possessing strong industrial practical value.

[0025] The above description is only an overview of the technical solution of this utility model. In order to better understand the technical means of this utility model and to implement it in accordance with the contents of the specification, the preferred embodiments of this invention are described in detail below with reference to the accompanying drawings. Attached Figure Description

[0026] To more clearly illustrate the technical solutions of the embodiments of this utility model, the drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show a certain embodiment of this utility model and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0027] Figure 1 This is a schematic diagram of the structure of this utility model;

[0028] Figure 2 This is a utility model Figure 1 A schematic diagram of the structure after removing the outer shell;

[0029] Figure 3 This is a utility model Figure 2 Another perspective illustration;

[0030] Figure 4 This is a utility model Figure 3 A magnified view of a portion of the image;

[0031] Figure 5 This is a structural schematic diagram of the rear side of the box body of this utility model;

[0032] Figure 6 This is an installation diagram of the top exhaust fan of this utility model;

[0033] Figure 7 This is a schematic diagram of the structure for placing the material frame of this utility model;

[0034] In the diagram: 1. Box body, 2. Material frame, 3. Drying rod, 4. Air supply pipe, 5. Air inlet head, 6. Driven toothed pulley, 7. Drive motor, 8. Drive toothed pulley, 9. Toothed belt, 10. Air pump, 11. Electric heater, 12. Exhaust fan, 13. Material frame. Detailed Implementation

[0035] The specific embodiments of this utility model will be described in further detail below with reference to the accompanying drawings and examples. The following examples are used to illustrate this utility model, but are not intended to limit its scope.

[0036] See Figure 1 and Figure 2First, the cooked food to be air-dried is placed in the material basket 2. Then, the material basket 2 is placed in the corresponding layers inside the box 1. Next, the device is started, and airflow is delivered through the air supply pipe 4 on one side of the box 1, connected to the air inlet 5 at the end of the drying rod 3 via a rigid pipe, and enters the interior of the drying rod 3. Finally, it is sprayed out from multiple air outlets on the surface of the drying rod 3, directly acting on the cooked food in the material basket 2. At the same time, the drying rod 3 rotates due to the bearing movably connected to the air inlet 5 at its end, allowing the sprayed airflow to fully cover the cooked food, completing the air-drying process. The enclosed enclosure 1 isolates external contaminants and ensures the hygiene of cooked food. The multi-layered design allows for simultaneous processing of multiple batches of cooked food. The rotatable drying rods 3, located at the top and bottom, along with the air vents, prevent uneven drying caused by a fixed airflow direction. The air supply pipe 4 connects to the air inlet 5 at the end of the drying rod 3 via a rigid pipe [not shown in the figure]. The stable connection between the air supply pipe 4 and the air inlet 5, along with the movable bearing structure, ensures a continuous airflow supply and allows the drying rod 3 to rotate flexibly, significantly improving drying efficiency and the quality of cooked food.

[0037] See Figure 3 and Figure 4 When the drive motor 7 at the top of the housing 1 starts, its output shaft drives the drive toothed pulley 8 to rotate. Since the toothed belt 9 passes around the drive toothed pulley 8 and the driven toothed pulley 6 installed after the other end of each drying rod 3 passes through the housing 1, the rotation of the drive toothed pulley 8 is transmitted to all the driven toothed pulleys 6 through the toothed belt 9, thereby driving each drying rod 3 to rotate synchronously. Through the stable power provided by the drive motor 7, combined with the transmission cooperation of the drive toothed pulley 8, the toothed belt 9 and the driven toothed pulleys 6, it can be ensured that all drying rods 3 rotate synchronously and evenly, avoiding drying differences caused by insufficient power or inconsistent speed of individual drying rods. At the same time, the toothed belt drive has the characteristics of smooth transmission and high efficiency, which can ensure the continuous and stable operation of the drying rods 3, allowing the airflow to act more comprehensively on the cooked food, further improving the drying uniformity and the reliability of the device operation.

[0038] See Figure 5 The air pump 10, fixed to the rear support plate of the housing 1, starts to operate. The airflow generated by the air pump 10 is delivered to each air delivery pipe 4 connected to the pipeline through the pipeline, continuously supplying the airflow required for drying to the air delivery pipe 4. The air pump 10 can provide a stable and sufficient air source. Through the connection between the pipeline and the air delivery pipe 4, the airflow can be accurately distributed to each air delivery pipe 4, ensuring that the drying area corresponding to each air delivery pipe 4 can obtain sufficient airflow. This avoids the problems of insufficient airflow and unstable supply in natural ventilation or simple air supply methods. At the same time, the direct pipeline connection between the air pump 10 and the air delivery pipe 4 [not shown in the figure] reduces airflow loss and ensures the continuity and reliability of airflow supply during the drying process, providing basic support for efficient drying.

[0039] See Figure 5The air pump 10 starts and begins to draw in outside air. Before entering the air pump 10, the air passes through the electric heater 11 installed at the front end of the air pump 10. The electric heater 11 heats the air. The heated air is then delivered by the air pump 10 to the subsequent air supply duct. The air heated by the electric heater 11 can accelerate the evaporation of moisture on the surface and inside of the cooked food, effectively shortening the drying cycle and solving the problem of low drying efficiency in low temperature environments. At the same time, the warm air can also help inhibit the growth of some low-temperature microorganisms. With the stable air supply of the air pump 10, the drying speed is guaranteed and the hygiene and safety of the cooked food during the drying process are improved, avoiding the decline in the quality of the cooked food due to unsuitable temperature.

[0040] See Figure 6 Simultaneously, the exhaust fan 12 installed on the top horizontal plate of the box 1 starts, continuously drawing the air out of the box 1. The exhaust action of the exhaust fan 12 can form a stable airflow circulation inside the box 1, timely expelling the water vapor evaporated during the drying of cooked food, avoiding the accumulation of humidity inside the box and slowing down the drying speed. At the same time, it can also remove the odor generated during the drying process. Combined with the closed structure of the box 1, it maintains a clean and dry internal environment, effectively preventing problems such as mold growth and deterioration of flavor caused by moisture retention, further ensuring the drying efficiency and quality of cooked food.

[0041] See Figure 7 Before the drying process begins, the operator places the material frame 2, which carries the cooked food to be dried, onto the mirror-image material frame 13 on the inner wall of the box 1. The material frame 13, relying on its own structure, firmly supports the material frame 2, providing a reliable support point and ensuring that the material frame 2 is stably positioned in the preset layer within the box 1. The mirror-image material frame 13 ensures that the material frame 2 is subjected to more even force, preventing it from tilting due to uneven force on one side. This provides a stable foundation for the material frame 2, effectively preventing it from shifting or tipping over due to vibrations generated during the drying process. It ensures that the cooked food inside the material frame 2 is always in a position that facilitates airflow, thereby achieving uniform drying in conjunction with the drying components. It also reduces the risk of damage to the cooked food due to collisions caused by the shaking of the material frame.

[0042] When placing the material frame 2, the operator inserts the bottom edge of the material frame 2 into the recessed groove on the upper edge of the material frame 13. Then, the material frame 2 is fixed by the limiting rods on both sides of the material frame 13 that cooperate with the groove, so that the material frame 2 is stably erected on the material frame 13. The groove can provide precise support and positioning for the material frame 2, preventing the material frame 2 from shifting forward or backward on the material frame 13. The limiting rods on both sides further restrict the lateral movement space of the material frame 2. The two work together to form a double fixing effect, effectively preventing the material frame 2 from shaking, slipping or even tipping over due to vibration during the operation of the drying device. This ensures that the material frame 2 and the cooked food inside are always in a stable position, providing a guarantee for uniform drying. At the same time, it also reduces the risk of equipment operation interference or damage to the quality of cooked food caused by the displacement of the material frame.

[0043] The working principle of this utility model is as follows:

[0044] Preliminary preparation and material placement: The operator first places the baked food to be air-dried evenly in the material frame 2, and then places the material frame 2 containing the cooked food onto the material frame 13 mirrored on the inner side wall of the box 1, so that the bottom edge of the material frame 2 is inserted into the concave groove on the upper edge of the material frame 13, and then fixed by the limiting rods on both sides of the material frame 13 to ensure that the material frame 2 is stably in the preset layer position inside the box 1.

[0045] Equipment startup and air supply: After the startup device is started, the air pump 10 on the rear support plate of the box 1 starts to operate. The outside air is first heated by the electric heater 11 at the front end of the air pump 10. The heated air is pressurized by the air pump 10 and then transported through the pipeline to each air supply pipe 4 on one side of the box 1 to form a stable warm air source.

[0046] Airflow delivery and drying operation: The warm airflow in the air supply pipe 4 is connected to the air inlet 5 at the end of the drying rod 3 through a rigid pipe, and enters the interior of the drying rod 3. Finally, it is sprayed out from multiple air outlets on the surface of the drying rod 3, directly acting on the cooked food on the material frame 2. At the same time, the drive motor 7 at the top of the box 1 is started, and its output shaft drives the drive toothed pulley 8 to rotate. The power is transmitted to the driven toothed pulley 6 at the other end of each drying rod 3 through the toothed belt 9, driving all the drying rods 3 to rotate synchronously, so that the sprayed airflow covers the surface of the cooked food in all directions.

[0047] Airflow circulation and environmental maintenance: During the drying process, the exhaust fan 12 on the top horizontal plate of the box 1 operates synchronously, continuously drawing out the air containing moisture and odors from the box 1, forming a stable airflow circulation in the box, and maintaining the cleanliness and dryness of the internal environment.

[0048] Completed work and removed materials: After the cooked food reaches the preset drying standard, turn off the exhaust fan 12, drive motor 7, electric heater 11 and air pump 10 in sequence, release the limiting rods on both sides of the material frame 13, and remove the material frame 2 from the material frame 13 to complete the entire drying operation.

[0049] Finally, the following points should be noted: First, in the description of this application, it should be noted that, unless otherwise specified and limited, the terms "installation", "connection", and "linkage" should be interpreted broadly, and can be mechanical or electrical connections, or internal connections between two components, or direct connections. "Up", "down", "left", "right", etc. are only used to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may change.

[0050] Secondly: The accompanying drawings of the embodiments disclosed in this utility model only involve the structures involved in the embodiments disclosed in this utility model. Other structures can refer to the general design. In the absence of conflict, the same embodiment and different embodiments of this utility model can be combined with each other.

[0051] Finally: The above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of the present invention, and these improvements and modifications should also be considered within the protection scope of the present utility model.

Claims

1. A closed-type air-drying device for baking cooked food, comprising a housing (1), characterized in that: The box (1) has multiple layers, and each layer contains a material frame (2). The material frame (2) has a rotatable drying rod (3) on its top and bottom. The surface of the drying rod (3) is provided with multiple air vents for drying the cooked food on the material frame (2). Multiple rows of air supply pipes (4) are fixed on one side of the box (1). The air supply pipes (4) are connected to the air inlet (5) at the end of the drying rod (3) through a rigid pipe. The end of the drying rod (3) is movably connected to the air inlet (5) through a bearing.

2. The closed-type air-drying device for baking cooked food according to claim 1, characterized in that: The other end of each drying rod (3) passes through the housing (1) and is fitted with a driven toothed pulley (6). A drive motor (7) is installed at the top of the housing (1). A drive toothed pulley (8) is installed on the output shaft of the drive motor (7). A toothed belt (9) passes around the drive toothed pulley (8) and each driven toothed pulley (6) in sequence. The drive motor (7) drives each drying rod (3) to rotate through the toothed belt (9).

3. The closed-type air-drying device for baking cooked food according to claim 2, characterized in that: An air pump (10) is fixedly installed on the rear support plate of the housing (1), and the air pump (10) is connected to each air delivery pipe (4) through pipelines.

4. The closed-type air-drying device for baking cooked food according to claim 3, characterized in that: An electric heater (11) is installed at the front end of the air pump (10), which is used to heat the input air.

5. A closed-type air-drying device for baking cooked food according to any one of claims 1-4, characterized in that: An exhaust fan (12) is installed on the top horizontal plate of the box (1), and the exhaust fan (12) draws out the air inside the box (1).

6. The closed-type air-drying device for baking cooked food according to claim 5, characterized in that: The inner wall of the box (1) has a mirrored material frame (13) for supporting the material frame (2).

7. The closed-type air-drying device for baking cooked food according to claim 6, characterized in that: The upper edge of the material frame (13) has a recessed groove, and the two sides of the material frame (13) have limiting rods that cooperate with the groove.

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