A meat product processing apparatus

Abstract

The utility model provides a kind of meat product processing device, including air-drying cabinet main part;Air-drying cabinet main part top is equipped with installation grid, installation grid is equipped with the ventilation pipe for the ventilation of air-drying cabinet main part inside, ventilation pipe is equipped with ventilation fan, and the installation grid of ventilation fan side is further equipped with control module;Air-drying cabinet main part is uniformly equipped with multiple groups of mounting seat, and multiple groups of mounting seat are equipped with heating pipe, and air-drying cabinet main part top of multiple groups of heating pipe is further equipped with temperature sensor;Air-drying cabinet main part two opposite inner sides are oppositely equipped with multiple groups of rack with sliding groove, and two opposite racks are slidably equipped with suspension assembly, and suspension assembly includes suspension rack, and suspension rack bottom end is correspondingly equipped with multiple groups of sliding member, and suspension rack is slidably arranged on rack by multiple groups of sliding member.In air-drying cabinet main part, suspension rack is slidably installed, and the inner distance bar position can be adjusted by adjusting peg, avoid meat product overlapping, suspension box is matched with suspension rod, air hole ensures ventilation, and improves air-drying quality.

Description

Technical Field

[0001] This utility model belongs to the field of processing equipment technology, and more specifically, it relates to a meat product processing device. Background Technology

[0002] In meat product preparation, extending shelf life and facilitating processing by manufacturers requires removing moisture from meat products. This method is suitable for products such as beef jerky and cured meat products, thus necessitating the use of drying equipment. Removing moisture inhibits microbial growth, slows down the spoilage rate of meat products, and extends shelf life. Simultaneously, reduced moisture optimizes the physical properties of meat products, reduces the difficulty of subsequent processing, and facilitates cutting, shaping, and packaging processes, meeting the needs of industrial production and ensuring a stable product supply. In traditional meat product drying equipment, meat products are often suspended manually using single hooks. The suspended meat products tend to overlap, obstructing ventilation at the overlapping areas during drying. This leads to uneven drying, resulting in spoilage of some parts of the meat product. Utility Model Content

[0003] To address the aforementioned technical problems, this utility model provides a meat product processing device to solve the technical problem in the prior art where traditional meat product drying devices use a single hook to manually hang meat products, which easily leads to overlap, obstructing ventilation at the overlap points and ultimately causing uneven drying of the meat products.

[0004] The purpose and effect of this meat processing device are achieved by the following specific technical means:

[0005] A meat processing apparatus includes a drying cabinet body. The drying cabinet body has a mounting grid at its top. A ventilation pipe for ventilation within the drying cabinet body is located within the mounting grid. A ventilation fan is installed within the ventilation pipe. A control module is also located within the mounting grid on one side of the ventilation fan. Multiple sets of mounting seats are evenly arranged inside the drying cabinet body. Each set of mounting seats contains a heating tube. A temperature sensor is also located at the top of each set of heating tubes within the drying cabinet body. Multiple sets of placement racks with sliding grooves are arranged oppositely on two opposing inner surfaces of the drying cabinet body. A suspension assembly is slidably mounted on the two opposing placement racks. The suspension assembly includes a suspension frame, and multiple sets of sliding members are correspondingly provided at the bottom of the suspension frame. The suspension frame is slidably mounted on the placement rack via the multiple sets of sliding members.

[0006] The above technical solution further includes that guide grooves are correspondingly opened on two opposite sides of the suspension frame, and multiple sets of spacing rods are slidably arranged in the guide grooves. The positions of the multiple sets of spacing rods in the guide grooves are adjusted by adjusting bolts; multiple sets of suspension rods are also provided on the other two opposite inner sides of the suspension frame.

[0007] The above technical solution further includes that the suspension assembly also includes several suspension boxes for holding unprocessed meat products, each suspension box is provided with a suspension hook, and the suspension box is mounted on the suspension rod through the suspension hook; a box cover is detachably provided on the suspension box, and both the box cover and the suspension box are provided with several ventilation holes.

[0008] The above technical solution further includes that the hanging frame is provided with two sets of magnetic blocks on the side near the main body of the air dryer. When the hanging frame is mounted on the placement rack through the sliding member, the two sets of magnetic blocks are in contact with the inner wall of the main body of the air dryer.

[0009] The above technical solution further includes that the main body of the drying cabinet has two sets of cabinet doors that open and close relative to each other on one side, and each set of cabinet doors is provided with a transparent glass observation window.

[0010] The above technical solution further includes that a display for displaying the temperature inside the main body of the drying cabinet is embedded on the side of the mounting compartment near the cabinet door, and the display is electrically connected to the control module.

[0011] The above technical solution further includes that the main body of the drying cabinet at the bottom of the multiple sets of heating tubes is provided with an air inlet, and a filter plate is replaced on the air inlet.

[0012] Compared with the prior art, the present invention has the following beneficial effects:

[0013] 1. By incorporating a sliding rack with grooves within the main body of the drying cabinet, and utilizing the sliding components of the hanging assembly, the hanging rack can be slidably installed. The hanging rack features guide grooves and spacing rods; the position of the spacing rods can be adjusted using adjusting bolts to accommodate different meat product sizes and prevent overlapping during hanging. Simultaneously, the hanging rack has multiple sets of hanging rods, paired with hanging boxes equipped with hooks, allowing for the orderly placement of meat products. Both the hanging boxes and their lids have ventilation holes to ensure smooth airflow. This structure ensures that meat products are ventilated throughout the drying process, preventing uneven drying caused by overlapping, guaranteeing the quality of dried meat products, and reducing defective products resulting from drying issues.

[0014] 2. The drying cabinet features ventilation ducts and fans installed in the top compartment to promote air circulation. Multiple heating elements within the mounting brackets provide heat, and temperature sensors monitor the cabinet temperature in real time. This data is transmitted to the control module and displayed on a monitor, allowing operators to easily monitor the temperature and make timely adjustments to maintain a suitable drying temperature. A filter plate at the air inlet filters impurities from the incoming air, preventing contamination of meat products. Two cabinet doors and observation windows allow operators to easily observe the drying process, and magnetic blocks ensure a more stable installation of the hanging racks. These features work together to maintain a stable drying environment within the cabinet, reducing the impact of external factors on meat processing, ensuring stable processing, and facilitating subsequent processes such as cutting, shaping, and packaging. This meets the needs of industrial production and ensures a stable product supply. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the assembled structure of this utility model.

[0016] Figure 2 This is a schematic diagram of the assembly of the ventilation fan and control module of this utility model.

[0017] Figure 3 This is a structural schematic diagram of the suspension assembly of this utility model.

[0018] Figure 4 yes Figure 3 A schematic diagram of the explosion structure.

[0019] In the diagram, the correspondence between component names and drawing numbers is as follows:

[0020] 1. Drying cabinet body; 2. Ventilation fan; 3. Control module; 4. Hanging box; 101. Heating element; 102. Temperature sensor; 103. Hanging bracket; 104. Sliding component; 201. Spacing rod; 202. Hanging rod; 301. Hanging hook; 302. Box cover; 401. Magnetic block; 501. Cabinet door; 502. Observation window; 601. Display; 701. Filter plate. Detailed Implementation

[0021] The 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 the technical solution of this utility model, but should not be used to limit the scope of protection of this utility model.

[0022] Example:

[0023] like Figures 1 to 4As shown, this utility model provides a meat processing device, including a drying cabinet body 1. The top of the drying cabinet body 1 has a mounting grid, and the mounting grid contains a ventilation pipe for ventilation within the drying cabinet body 1. A ventilation fan 2 is installed inside the ventilation pipe. A control module 3 is also installed in the mounting grid on one side of the ventilation fan 2. Multiple sets of mounting seats are evenly arranged inside the drying cabinet body 1, and each set of mounting seats contains a heating tube 101. A temperature sensor 102 is also installed at the top of each set of heating tubes 101 within the drying cabinet body 1. Multiple sets of placement racks with sliding grooves are arranged oppositely on two opposing inner surfaces of the drying cabinet body 1. A suspension assembly is slidably mounted on the two opposing placement racks. The suspension assembly includes a suspension frame 103, and multiple sets of sliding members 104 are correspondingly provided at the bottom of the suspension frame 103. The suspension frame 103 is slidably mounted on the placement rack via the multiple sets of sliding members 104. The mounting grid contains a ventilation pipe, a ventilation fan 2, and a control module 3. The drying cabinet body 1 contains heating tubes 101 and temperature sensors 102. The ventilation duct, together with the ventilation fan 2, can promote air circulation inside the drying cabinet 1 and accelerate moisture evaporation; the heating tube 101 can increase the temperature inside the cabinet and provide a suitable environment for drying; the temperature sensor 102 can monitor the temperature inside the cabinet and feed the data back to the control module 3, so as to facilitate temperature adjustment, avoid abnormal temperature from affecting the drying effect, and ensure the stability of the meat product drying process.

[0024] The main body 1 of the drying cabinet is equipped with multiple sets of placement racks with sliding grooves on its inner side. The hanging assembly includes a hanging rack 103 and a sliding member 104. The hanging rack 103 is slidably installed on the placement rack via the sliding member 104. The operator can push the hanging rack 103 to adjust its position, making it convenient to place meat products on the hanging rack 103 and to retrieve the dried meat products later, reducing operation steps and improving the efficiency of loading and unloading meat products. The multiple placement racks and the sliding installation of the hanging assembly allow for layered support of the hanging assembly. The number of hanging assemblies can be adjusted according to processing needs, making full use of the internal space of the main body 1 of the drying cabinet, increasing the number of meat products that can be processed at one time, improving the processing capacity of the main body 1 of the drying cabinet, meeting the needs of manufacturers for batch processing of meat products, and improving production efficiency per unit time.

[0025] The ventilation fan 2, heating element 101, temperature sensor 102, and control module 3 work together to maintain stable drying conditions inside the cabinet; the sliding hanging rack 103 facilitates operation. Stable drying conditions ensure that each batch of meat products is dried to a consistent degree, avoiding under- or over-drying of some meat products due to environmental fluctuations; convenient operation reduces human error, ensures uniform meat product processing quality, and meets the requirements of industrial production for product stability; the control module 3 can use an AT32L021 wireless signal controller; the temperature sensor 102 can use a MIK-WR temperature monitoring sensor.

[0026] like Figure 3 and Figure 4As shown, guide grooves are provided on two opposite sides of the hanging frame 103, and multiple sets of spacing rods 201 are slidably arranged in the guide grooves. The positions of the multiple sets of spacing rods 201 in the guide grooves are adjusted by adjusting bolts. Multiple sets of hanging rods 202 are also provided on the other two opposite inner sides of the hanging frame 103. The hanging frame 103 has a guide groove on one side, containing multiple sets of spacing rods 201, the positions of which are adjusted by adjusting bolts. Operators can adjust the distance between adjacent spacing rods 201 by moving the spacing rods 201 according to the size of the meat products, preventing meat products of different sizes from contacting each other during hanging, providing independent hanging space for each type of meat product, and solving the problem of meat product overlap.

[0027] On the other side of the hanging rack 103, multiple sets of hanging rods 202 are provided. Multiple sets of hanging rods 202 can hang multiple portions of meat products at the same time, increasing the number of meat products that can be placed on the hanging rack 103 at one time, improving the load-bearing capacity of the hanging rack 103. In conjunction with the orderly separation of the spacing rods 201, the meat products are arranged in an orderly manner within a limited space, improving the space utilization rate of the hanging rack 103. The spacing rods 201 separate the meat products, and the hanging rods 202 support the meat products. The two work together to maintain a uniform spacing between the meat products in the hanging state, ensuring that air can circulate smoothly between the meat products during the air drying process, avoiding ventilation obstruction in some areas due to uneven spacing, ensuring that all meat products can be air dried evenly, and maintaining the stable processing quality of the meat products.

[0028] The suspension assembly also includes several hanging boxes 4 for holding unprocessed meat products. The hanging boxes 4 are provided with hanging hooks 301 and are mounted on the hanging rods 202 via the hanging hooks 301. A box cover 302 is detachably provided on the hanging boxes 4, and both the box cover 302 and the hanging boxes 4 are provided with several ventilation holes.

[0029] Two sets of magnetic blocks 401 are provided on the side of the hanging rack 103 near the main body 1 of the drying cabinet. When the hanging rack 103 is mounted on the placement rack via the sliding member 104, the two sets of magnetic blocks 401 contact the inner wall of the main body 1 of the drying cabinet. The hanging assembly includes a hanging box 4 with a hanging hook 301, which can be mounted on the hanging rod 202. The hanging box 4 can centrally hold unprocessed meat products, avoiding local compression caused by direct contact between the meat products and the hanging rod 202. At the same time, it can achieve orderly storage of multiple portions of meat products, reduce the scattering of meat products during handling or drying, and facilitate batch management of meat products.

[0030] The hanging box 4 is equipped with a detachable lid 302, and both the hanging box 4 and the lid 302 have ventilation holes. The lid 302 can block external impurities and prevent them from falling onto the surface of the meat products. The ventilation holes ensure air circulation inside and outside the hanging box 4, ensuring that the meat products inside the box are in full contact with the drying environment inside the cabinet, without affecting the drying efficiency, while avoiding contamination by impurities and ensuring the hygiene of meat product processing. The hanging box 4 is connected to the hanging rod 202 via a hook 301, and the lid 302 is detachable. Operators can quickly hang the hanging box 4 on or remove it from the hanging rod 202. Removing the lid 302 makes it easy to place or remove meat products, simplifying the loading and unloading process, reducing operation time, and improving the operational efficiency in the meat product processing process.

[0031] like Figure 1 As shown, the drying cabinet body 1 has two sets of doors 501 that open and close relative to each other on one side. Each set of doors 501 has a transparent glass observation window 502. A display 601 for showing the temperature inside the drying cabinet body 1 is embedded in the mounting compartment near the doors 501. The display 601 is electrically connected to the control module 3. The drying cabinet body 1 has two sets of doors 501 that open and close relative to each other on one side, with transparent glass observation windows 502 on the cabinet surface. Operators can observe the drying status of the meat products inside the drying cabinet body 1 through the observation windows 502 without opening the doors 501, avoiding fluctuations in temperature and humidity inside the cabinet caused by opening the doors 501, maintaining a stable drying environment, and ensuring that the drying process of the meat products is not disturbed. The display 601 is embedded in the mounting compartment near the doors 501 and is electrically connected to the control module 3. The control module 3 can receive the monitoring data from the temperature sensor 102 and transmit it to the display 601. The operator can intuitively obtain the real-time temperature inside the main body 1 of the drying cabinet through the display 601, keep track of temperature changes in a timely manner, and adjust the heating tube 101 or the ventilation fan 2 according to the temperature conditions through the control module 3 to ensure that the temperature inside the cabinet meets the drying requirements.

[0032] The opening and closing of the two sets of cabinet doors 501 facilitates the operation of sending the hanging components into or out of the main body of the drying cabinet 1. With the help of the observation window 502 and the display 601, the operator can simultaneously monitor the status and temperature of the meat products without affecting the environment inside the cabinet, reduce operational errors, improve the monitoring efficiency of the meat product processing process, and ensure processing quality.

[0033] like Figure 2As shown, the main body 1 of the drying cabinet at the bottom of the multiple heating tubes 101 is equipped with an air inlet, and a filter plate 701 is installed on the air inlet. The air inlet can introduce outside air, which, together with the ventilation fan 2, promotes air circulation in the cabinet and provides airflow conditions for drying. The filter plate 701 can filter impurities and dust in the air entering the cabinet, preventing impurities from adhering to the surface of meat products and affecting hygiene. The filter plate 701 is replaceable, and operators can disassemble, clean or replace it regularly to ensure the filtration effect, maintain smooth air intake, ensure the cleanliness of the air in the cabinet and the ventilation efficiency, and ensure the hygiene and stability of the meat drying process.

[0034] The above description is merely an embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A meat processing apparatus, comprising a drying cabinet body (1), characterized in that: The drying cabinet body (1) has an installation grid at the top, and the installation grid is provided with a ventilation pipe for ventilation inside the drying cabinet body (1). The ventilation pipe is provided with a ventilation fan (2). The installation grid on one side of the ventilation fan (2) is also provided with a control module (3). Multiple sets of mounting seats are evenly provided inside the drying cabinet body (1). Each set of mounting seats is provided with a heating tube (101). The drying cabinet body (1) at the top of the multiple sets of heating tubes (101) is also provided with a temperature sensor (102). Multiple sets of placement racks with sliding grooves are provided on the two opposite inner sides of the drying cabinet body (1). A suspension assembly is slidably provided on the two opposite placement racks. The suspension assembly includes a suspension frame (103). Multiple sets of sliding parts (104) are provided at the bottom of the suspension frame (103). The suspension frame (103) is slidably mounted on the placement rack through the multiple sets of sliding parts (104).

2. The meat processing apparatus according to claim 1, characterized in that: The suspension bracket (103) has guide grooves on two opposite sides, and multiple sets of spacing rods (201) are slidably arranged in the guide grooves. The positions of the multiple sets of spacing rods (201) in the guide grooves are adjusted by adjusting bolts. Multiple sets of suspension rods (202) are also provided on the other two opposite inner sides of the suspension bracket (103).

3. The meat processing apparatus according to claim 2, characterized in that: The suspension assembly also includes several suspension boxes (4) for holding unprocessed meat products. The suspension boxes (4) are provided with hooks (301), and the suspension boxes (4) are mounted on the suspension rod (202) through the hooks (301). The suspension boxes (4) are detachably provided with a lid (302), and both the lid (302) and the suspension boxes (4) are provided with several ventilation holes.

4. The meat processing apparatus according to claim 3, characterized in that: The hanging bracket (103) is provided with two sets of magnetic blocks (401) on the side near the main body (1) of the air dryer. When the hanging bracket (103) is placed on the placement rack through the sliding member (104), the two sets of magnetic blocks (401) are in contact with the inner wall of the main body (1) of the air dryer.

5. The meat processing apparatus according to claim 1, characterized in that: The main body of the air-drying cabinet (1) has two sets of cabinet doors (501) that open and close on one side, and both sets of cabinet doors (501) are equipped with observation windows (502) made of transparent glass.

6. The meat processing apparatus according to claim 5, characterized in that: The mounting compartment is fitted with a display (601) on the side near the cabinet door (501) for displaying the temperature inside the main body (1) of the air-drying cabinet. The display (601) is electrically connected to the control module (3).

7. A meat processing apparatus according to claim 6, characterized in that: An air inlet is provided on the main body (1) of the air drying cabinet at the bottom of the multiple sets of heating tubes (101), and a filter plate (701) is replaced on the air inlet.

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