Carbon baking drier

Abstract

The application relates to a carbon baking and drying machine. The carbon baking and drying machine comprises a carbon stove and an infrared drying box, the carbon stove is arranged outside the infrared drying box independently, and is connected with the infrared drying box through an airflow conveying channel; the infrared drying box is provided with a baking cavity for containing baking materials and an infrared generating device for radiating infrared rays into the baking cavity, wherein the infrared rays radiated by the infrared generating device can penetrate into the baking materials to heat and dry the baking materials; hot air generated in the carbon stove is driven to pass through the airflow conveying channel and enter the baking cavity to form a flowing carbon baking airflow atmosphere in the baking cavity. The carbon baking and drying machine provided by the application fully utilizes the advantages of carbon baking and infrared heating, and realizes efficient, uniform and high-quality baking effect of food materials.

Description

Technical Field

[0001] This application relates to the field of food drying technology, and in particular to a charcoal roasting dryer. Background Technology

[0002] In the field of food baking, traditional baking methods typically use a single heat source to heat the ingredients in order to dry them and develop their flavor. Common traditional baking methods include charcoal roasting, hot air drying, and infrared drying.

[0003] Charcoal roasting utilizes the heat generated by burning charcoal to heat food through heat conduction and convection. During charcoal roasting, the unique aroma produced by the burning charcoal permeates the food, giving it a distinctive charcoal flavor that many consumers appreciate and seek. However, charcoal roasting has some significant limitations. First, temperature control is difficult during charcoal roasting. Due to the instability of charcoal combustion, it is challenging to precisely maintain the temperature within the optimal range required for baking, easily leading to localized overheating or underheating, affecting the baking quality and causing uneven roasting, burning, and other problems. Second, heat transfer in charcoal roasting relies primarily on heat conduction and convection, with heat gradually transferring from the surface of the food to the interior. This method results in a relatively slow internal heating of the food, leading to a longer roasting time. This not only reduces production efficiency but may also cause significant loss of nutrients due to prolonged high temperatures.

[0004] Hot air drying technology uses heated air as a heat medium. A fan blows hot air into the drying chamber, causing the surface moisture of the food to evaporate, thus achieving the purpose of drying. Hot air drying has the advantages of rapid heating and high drying efficiency, removing a large amount of moisture from the surface of food in a short time. However, hot air drying also has some drawbacks. Hot air drying mainly acts on the surface of the food, and the heat cannot penetrate deep into the interior. For some foods with high internal moisture content and a dense structure, the surface may be dry while the inside remains moist, affecting the overall drying effect and quality. Infrared drying, on the other hand, utilizes the penetrating power of infrared rays, which can directly act on the interior of the food, causing both internal and external moisture to evaporate simultaneously. This can significantly shorten the drying time and better lock in color and nutrients. However, infrared drying cannot improve the texture of the food and lacks the aroma of charcoal.

[0005] To overcome the shortcomings of a single roasting method, the industry has attempted to combine charcoal roasting and infrared drying. However, most existing combinations simply integrate the charcoal furnace with the drying equipment, such as adding a charcoal brazier below the drying equipment. This simple combination still introduces the problem of difficult temperature control during charcoal roasting and also affects the operation of the infrared device, causing infrared radiation to be lost in the charcoal brazier. Consequently, the equipment fails to fully utilize the advantages of infrared heating and cannot achieve the synergistic effect of infrared heating and charcoal roasting airflow.

[0006] Therefore, it is necessary to propose a new technical solution to overcome the shortcomings of existing technologies. Utility Model Content

[0007] Based on this, this application provides a charcoal roasting dryer that fully utilizes the advantages of charcoal roasting and infrared heating to achieve efficient, uniform, and high-quality food roasting results.

[0008] Therefore, this application adopts the following technical solution: a charcoal roasting dryer, the charcoal roasting dryer including a charcoal furnace and an infrared drying chamber, the charcoal furnace being set outside the infrared drying chamber independently and connected to the infrared drying chamber through an airflow conveying channel, the infrared drying chamber having a baking cavity for containing baking materials and an infrared generating device for radiating infrared rays into the baking cavity, wherein the infrared rays radiated by the infrared generating device can penetrate into the interior of the baking materials to heat and dry the baking materials, and the hot airflow generated in the charcoal furnace is driven to enter the baking cavity through the airflow conveying channel to form a flowing charcoal roasting airflow atmosphere in the baking cavity.

[0009] As a further improved technical solution, the charcoal roasting dryer includes an exhaust fan disposed between the charcoal furnace and the infrared drying chamber to drive the hot airflow in the charcoal furnace to flow into the roasting chamber.

[0010] As a further improved technical solution, the charcoal furnace includes a regulating device for adjusting the on / off state and / or the flow rate of the hot airflow.

[0011] As a further improved technical solution, the charcoal stove includes a combustion chamber for supplying hot airflow to the charcoal for combustion, and an insulation box surrounding the combustion chamber. The combustion chamber has an outlet, and the regulating device includes a regulating valve disposed at the outlet to regulate the opening and closing and / or the size of the outlet.

[0012] As a further improved technical solution, the combustion chamber is provided with a support frame for supporting the charcoal. The support frame divides the combustion chamber into a hot gas chamber and an ash collection chamber distributed vertically. The charcoal roasting dryer also includes an air inlet for supplying air to the area below the support frame. The air inlet is provided with an air inlet valve that can adjust the opening and closing of the air inlet and / or the size of the opening.

[0013] As a further improved technical solution, the charcoal roasting dryer includes a temperature sensor, which is located inside the insulation box and in the upper region above the outside of the combustion chamber.

[0014] As a further improved technical solution, the charcoal material includes one or more of binchotan charcoal, fruitwood charcoal, machine-made charcoal, and coconut shell charcoal.

[0015] As a further improved technical solution, the infrared drying oven includes a second heat preservation box, which surrounds the baking cavity. The airflow delivery channel is connected to the bottom or lower side of the baking cavity so that the hot airflow flows from bottom to top within the baking cavity.

[0016] As a further improved technical solution, the infrared drying oven includes a reflective component, which is configured to reflect the infrared rays generated by the infrared generator and then radiate them onto the baking material.

[0017] As a further improved technical solution, the reflective assembly includes multiple individual reflective elements disposed between the infrared generating device and the baking material, and a total reflective element disposed on the side of the infrared generating device away from the individual reflective elements.

[0018] As a further improved technical solution, the infrared generating device includes multiple infrared tubes, and the multiple single reflective elements are arranged in a one-to-one correspondence with the multiple infrared tubes, with a gap between two adjacent single reflective elements, and the total reflective element is correspondingly arranged around the outside of the multiple infrared tubes.

[0019] As a further improved technical solution, the infrared tube extends longitudinally within the baking cavity, and both the single reflector and the total reflector have an arc-shaped concave surface on the side facing the infrared tube.

[0020] As a further improved technical solution, the concave surface of the single reflector and the total reflector is provided with a concave-convex light-diffusing structure so that infrared light is diffusely reflected into the baking cavity.

[0021] As a further improved technical solution, the charcoal roasting dryer includes multiple tray devices for carrying roasting materials, and the reflective components include at least two sets, which are symmetrically arranged on both sides of the multiple tray devices.

[0022] As a further improved technical solution, the charcoal roasting dryer includes a drive device for driving the plurality of tray devices to rotate. The drive device includes a motor and a rotating shaft driven by the motor. The plurality of tray devices are arranged in the vertical direction and are respectively connected to the rotating shaft.

[0023] As a further improved technical solution, the infrared drying oven is equipped with a dehumidification port, through which the hot and humid airflow in the baking chamber is discharged to form a natural convection path.

[0024] As a further improved technical solution, the infrared drying oven is provided with an air inlet and a dehumidification outlet. A blower is provided at the air inlet and / or a dehumidifier is provided at the dehumidification outlet. The air inlet sends airflow into the baking cavity, driving the hot and humid airflow in the baking cavity to be discharged through the dehumidification outlet to form a forced convection path.

[0025] As a further improved technical solution, the infrared drying oven includes a circulating fan, which operates to disturb the airflow within the baking chamber.

[0026] As a further improved technical solution, a second temperature sensor and / or a humidity sensor are provided inside the baking cavity, and the blower and / or dehumidifier are controlled to operate based on the data detected by the second temperature sensor and / or the humidity sensor.

[0027] The charcoal roasting dryer provided in this application has a charcoal furnace independently located outside the infrared drying chamber and connected to it via an airflow conveying channel. The infrared radiation emitted by the infrared generator inside the infrared drying chamber penetrates the interior of the food being roasted, causing it to heat and dry. The hot airflow generated in the charcoal furnace is driven into the roasting chamber through the airflow conveying channel, creating a flowing charcoal roasting airflow atmosphere within the chamber. This arrangement, with its stable hot airflow from the charcoal furnace and the infrared radiation from the infrared generator working in tandem, provides a uniform and efficient heating environment for the food, while avoiding any adverse effects of the charcoal furnace on the infrared generator. By organically combining charcoal roasting and infrared drying, the synergistic effect of infrared heating and charcoal roasting airflow is achieved, fully leveraging the advantages of both methods to achieve efficient, uniform, and high-quality food roasting results. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of this application or the conventional technology, the drawings used in the description of the embodiments or the conventional technology will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1This is a schematic diagram of an embodiment of the charcoal roasting dryer of this application.

[0030] Figure 2 This is a top view of the infrared drying chamber in one embodiment of the charcoal roasting dryer of this application.

[0031] The component labels are as follows: 100. Charcoal roasting dryer; 10. Charcoal furnace; 11. Combustion chamber; 110. Hot air chamber; 111. Support frame; 12. Insulation box one; 13. Air inlet valve; 14. Regulating valve; 15. Temperature sensor one; 16. Exhaust fan; 20. Infrared drying box; 201. Baking chamber; 21. Insulation box two; 211. Mounting frame; 22. Tray device; 222. Motor; 223. Rotating shaft; 224. Bearing; 23. Infrared generator; 24. Single reflector; 25. Main reflector; 26. Circulating fan; 271. Exhaust outlet; 272. Blower; 273. Dehumidifier; 28. Temperature sensor two; 29. ​​Humidity sensor; 30. Airflow conveying channel; 50. Baking materials. Detailed Implementation

[0032] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application are described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this application. Therefore, this application is not limited to the specific embodiments disclosed below.

[0033] It should be noted that when a component is referred to as being "fixed to" or "set on" another component, it can be directly on the other component or there may be an intermediate component. When a component is considered to be "connected to" another component, it can be directly connected to the other component or there may be an intermediate component present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used in this application's specification are for illustrative purposes only and do not represent the only possible implementation.

[0034] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0035] In this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature and the second feature are in indirect contact through an intermediate medium. Furthermore, "above," "over," and "on top" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0036] Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used in this application includes any and all combinations of one or more of the associated listed items.

[0037] This application relates to the field of material drying technology, especially the drying of ingredients such as tea, dried fruits and vegetables, and nuts. It aims to overcome the shortcomings of traditional single baking methods and existing equipment that simply combines charcoal roasting and infrared drying, so as to achieve the synergistic effect of infrared heating and charcoal roasting airflow, thereby improving the baking quality and efficiency of ingredients.

[0038] Please see Figure 1 and Figure 2 As shown, this application proposes a charcoal roasting dryer 100. The charcoal roasting dryer 100 includes a charcoal furnace 10 and an infrared drying chamber 20. The charcoal furnace 10 is disposed independently outside the infrared drying chamber 20 and is connected to the infrared drying chamber 20 via an airflow conveying channel 30. The infrared drying chamber 20 has a baking cavity 201 for containing baking material 50 and an infrared generating device 23 for radiating infrared rays into the baking cavity 201. The infrared rays radiated by the infrared generating device 23 can penetrate into the interior of the baking material 50 to heat and dry the baking material 50. The hot airflow generated in the charcoal furnace 10 is driven to enter the baking cavity 201 through the airflow conveying channel 30 to form a flowing charcoal roasting airflow atmosphere in the baking cavity 201.

[0039] The charcoal roasting dryer 100 provided in this application has a charcoal furnace 10 set independently outside the infrared drying chamber 20 and connected to the infrared drying chamber 20 through an airflow conveying channel 30. The infrared rays radiated by the infrared generator 23 inside the infrared drying chamber 20 can penetrate into the interior of the baking material 50, causing the baking material 50 to heat and dry. The hot airflow generated inside the charcoal furnace 10 is driven to enter the baking chamber 201 through the airflow conveying channel 30 to form a flowing charcoal roasting airflow atmosphere inside the baking chamber 201. With this setting, the hot airflow generated by the charcoal furnace 10 is stable and controllable, and it works in conjunction with the infrared rays radiated by the infrared generator 23 to provide a uniform and efficient heating environment for the food, while avoiding any adverse effects of the charcoal furnace 10 on the infrared generator 23. By organically combining charcoal roasting and infrared drying, the synergistic effect of infrared heating and charcoal roasting airflow is achieved, which can fully utilize the advantages of charcoal roasting and infrared heating to achieve efficient, uniform, and high-quality food roasting results.

[0040] The charcoal roasting dryer 100 of this application mainly consists of two parts: a charcoal furnace 10 and an infrared drying chamber 20. The charcoal furnace 10 is independently installed outside the infrared drying chamber 20, and the two are connected by an airflow conveying channel 30. This independent installation and connection through a specific channel allows the hot airflow generated by the charcoal furnace 10 to be stably and orderly delivered into the infrared drying chamber 20. Simultaneously, the infrared drying chamber 20 can independently perform infrared heating operations. The two work together to provide a more comprehensive and efficient baking environment for the food. The charcoal furnace 10 provides a stable and controllable hot airflow to the infrared drying chamber 20. As the hot airflow passes over the baking material 50, it enhances the charcoal aroma of the baking material 50, works with infrared radiation to heat and dry the baking material 50, and accelerates the removal of moisture emitted from the baking material 50.

[0041] It should be noted that the charcoal furnace 10 is independently installed outside the infrared drying chamber 20. In specific applications, their relative positions can be varied: for example, in one embodiment, the charcoal furnace 10 and the infrared drying chamber 20 are separately installed and connected by a pipe; in another embodiment, they are arranged side-by-side, vertically, or front-back and can be further fixed into a single unit by mechanical components; yet another embodiment, the charcoal furnace 10 and the infrared drying chamber 20 are two relatively separated spaces enclosed by multiple walls and connected by an airflow conveying channel 30. The specific structure of the airflow conveying channel 30 can be a pipe or an opening in a partition, etc.

[0042] In this embodiment, the charcoal stove 10 includes a combustion chamber 11 for supplying hot airflow to the charcoal and an insulation box 12 surrounding the combustion chamber 11. The insulation box 12 serves to reduce heat loss within the combustion chamber 11, improve thermal energy utilization, and ensure that the combustion chamber 11 can continuously and stably generate hot airflow. A support frame 111 is provided within the combustion chamber 11 to support the charcoal. This support frame 111 divides the combustion chamber 11 into an upper and lower distributed hot air chamber 110 and an ash collection chamber. The support frame 111 not only provides a stable combustion platform for the charcoal, allowing it to burn fully, but also collects the ash generated during combustion in the ash collection chamber, facilitating subsequent cleaning, maintaining the cleanliness of the combustion chamber 11, and promoting the continuous and stable combustion of the charcoal.

[0043] In this embodiment, the charcoal furnace 10 includes a regulating device for adjusting the on / off state and flow rate of the hot airflow. The combustion chamber 11 has an outlet, and the regulating device includes a regulating valve 14 disposed at the outlet to adjust the opening and closing and the size of the outlet. The charcoal roasting dryer 100 also includes an air inlet for supplying air to the area below the support frame 111, and an air inlet valve 13 is disposed at the air inlet to adjust the opening and closing and the size of the air inlet. Specifically, the combustion chamber 11 has an air inlet near its lower part, and an air inlet valve 13 with adjustable opening and closing and the size of the air inlet is installed at the air inlet. By adjusting the air inlet valve 13, the amount of air entering the combustion chamber 11 can be precisely controlled. For example, when it is necessary to increase the amount of hot airflow, the opening of the air inlet valve 13 can be appropriately enlarged to increase the air supply and make the charcoal burn more intensely; conversely, when it is necessary to reduce the amount of hot airflow, the opening of the air inlet valve 13 can be reduced to decrease the intensity of charcoal combustion. The combustion chamber 11 has an outlet, at which a regulating valve 14 is installed to adjust the opening and / or size of the outlet. The regulating valve 14 allows for precise control of the flow rate and on / off state of the hot air entering the air delivery channel 30 from the combustion chamber 11, according to actual needs. This flexible adjustment of air supply and hot air output effectively controls the generation and delivery of hot air, meeting the baking requirements of different ingredients and different stages. For example, in some embodiments, during the initial heating stage, the regulating valve 14 can be opened wider to allow a large amount of hot air to quickly enter the infrared drying oven 20, increasing the heating speed; as baking nears completion, the opening of the regulating valve 14 can be reduced to decrease the amount of hot air entering, preventing the food from being overheated and affecting its quality.

[0044] Furthermore, to monitor the temperature inside the charcoal oven 10 in real time, a temperature sensor 15 is installed inside the insulation box 12 and above the combustion chamber 11. The temperature sensor 15 accurately senses temperature changes inside the charcoal oven 10 and feeds the temperature data back to the control system or the user. Based on this data, the user can manually adjust the opening of the air inlet valve 13 and the regulating valve 14, or the control system can automatically adjust the opening based on this data, to achieve precise temperature control inside the charcoal oven 10 and ensure that the hot airflow temperature remains stable within a suitable range for baking the food.

[0045] The charcoal used in this application can be wood charcoal, bamboo charcoal, or other types of charcoal, including one or more of binchotan charcoal, fruitwood charcoal, machine-made charcoal, and coconut shell charcoal. Different types of charcoal have different properties. For example, binchotan charcoal produces stable and sustained heat when burning, providing a uniform heat source for food; fruitwood charcoal and coconut shell charcoal emit unique fruity aromas when burning, imparting special flavors to food; machine-made charcoal has high burning efficiency and generates heat quickly. Depending on the ingredients and baking needs, a single type of charcoal or a combination of multiple types can be selected to achieve the best baking results.

[0046] In this embodiment, an exhaust fan 16 is installed between the charcoal furnace 10 and the infrared drying chamber 20. Its function is to drive the hot airflow in the charcoal furnace 10 into the baking chamber 201. The exhaust fan 16 can provide stable airflow power, ensuring that the hot airflow smoothly enters the infrared drying chamber 20 through the airflow delivery channel 30, forming a flowing charcoal roasting airflow atmosphere. By adjusting the rotation speed of the exhaust fan 16, the flow speed of the hot airflow can also be controlled, further optimizing the roasting environment. Moreover, by drawing in the hot airflow through the exhaust fan 16, a negative pressure is created in the combustion chamber 11, thereby promoting the intake of outside air through the air inlet, forming a smooth and stable airflow. Compared with the solution of using a blower to blow in outside air at the air inlet, the airflow resistance is smaller and it is less likely to cause charcoal ash to fly.

[0047] Please continue reading. Figure 1 As shown, the infrared drying oven 20 is the main place for baking food. In this embodiment, its structural design fully considers the needs of the synergistic effect of infrared heating and charcoal roasting airflow, providing efficient and uniform baking conditions for food.

[0048] Specifically, the infrared drying oven 20 includes a second insulated box 21, which encloses a baking cavity 201 for containing the baking materials 50. The second insulated box 21 effectively reduces heat loss within the baking cavity 201, maintaining a stable internal temperature and creating a favorable environment for baking the ingredients. An airflow channel 30 connects to the bottom or lower side of the baking cavity 201, allowing hot air to flow upwards after entering the cavity. As the hot air rises, it evenly passes through the ingredients placed within the baking cavity 201, ensuring that all parts of the ingredients are fully exposed to the hot air and achieve uniform heating. Simultaneously, the upward flow of the hot air also helps to remove moisture evaporated from the surface of the ingredients, improving drying efficiency.

[0049] The infrared drying oven 20 is equipped with an infrared generator 23 that radiates infrared rays into the baking chamber 201. The infrared rays radiated by the infrared generator 23 have penetrating power, allowing them to directly penetrate the interior of the baking material 50, causing simultaneous evaporation of moisture both inside and outside the material. Compared to traditional heat conduction and convection heating methods, infrared heating can significantly shorten drying time and better preserve the color and nutrients of the food. For example, for some foods that are prone to discoloration and rapid nutrient loss, such as vegetables and fruits, infrared heating can complete the drying process in a shorter time, preserving the color and nutrients of the food to the greatest extent possible.

[0050] To further improve the utilization rate of infrared light and ensure that it fills the baking cavity 201 more evenly so that the baking material 50 is heated uniformly, the infrared drying oven 20 is equipped with a reflective component. The reflective component is configured to reflect the infrared light generated by the infrared generator 23 and then radiate it to the baking material 50, thereby enhancing the diffusion of infrared light within the baking cavity 201. In this embodiment, the reflective component includes multiple individual reflective elements 24 disposed between the infrared generator 23 and the baking material 50, and a total reflective element 25 disposed on the side of the infrared generator 23 away from the individual reflective elements 24. Specifically, the infrared generator 23 includes multiple infrared tubes, and the multiple individual reflective elements 24 are arranged one-to-one with the multiple infrared tubes. The multiple individual reflective elements 24 are connected and fixed within the baking cavity 201 by a mounting bracket 211, with a gap between adjacent individual reflective elements 24. This one-to-one correspondence design ensures that the infrared light emitted by each infrared tube can be reflected by the corresponding individual reflective element 24, thereby enhancing the scattering of infrared light. The main reflector 25 is arranged around the outside of multiple infrared tubes, reflecting the infrared rays scattered in all directions back. The infrared rays are then directed onto the baking material 50 through the spacing between adjacent individual reflectors 24, ensuring that the infrared rays evenly fill the baking cavity 201 and radiate the baking material 50. This allows the infrared rays to not only heat the baking material 50 but also simultaneously heat the air and the charcoal roasting airflow within the baking cavity 201, further enhancing the charcoal aroma in the airflow.

[0051] Please refer to the following: Figure 2 As shown, in this embodiment, the infrared tube extends longitudinally within the baking cavity 201, and both the single reflector 24 and the total reflector 25 have concave arc-shaped surfaces facing the infrared tube. This concave arc-shaped surface design better reflects and focuses infrared light, allowing the reflected infrared light to radiate more concentratedly onto the baking material 50, thus improving the efficiency of infrared heating. Furthermore, in some embodiments, the concave arc-shaped surfaces of the single reflector 24 and the total reflector 25 are provided with a concave-convex light-diffusing structure. This structure allows for diffuse reflection of infrared light, ensuring a more uniform distribution of infrared light within the baking cavity 201, preventing localized overheating or underheating, and ensuring that the food is heated evenly.

[0052] In one embodiment of the charcoal roasting dryer 100 of this application, multiple tray devices 22 are provided for supporting the roasting material 50. To ensure that infrared radiation can more comprehensively reach all parts of the roasting material 50, at least two sets of reflective components are included, and these two sets are symmetrically arranged on both sides of the multiple tray devices 22. This symmetrical arrangement of reflective components can reflect infrared radiation onto the roasting material 50 from different directions, further ensuring the uniformity of infrared radiation.

[0053] In addition, the charcoal roasting dryer 100 also includes a drive device for rotating multiple tray devices 22. The drive device includes a motor 222 and a rotating shaft 223 driven by the motor 222. The multiple tray devices 22 are arranged vertically and connected to the rotating shaft 223 respectively. A bearing 224 is connected to the lower end of the rotating shaft 223. During the roasting process, the motor 222 drives the rotating shaft 223 to rotate, thereby causing the multiple tray devices 22 to rotate synchronously. The rotation of the tray devices 22 allows the roasting material 50 to continuously change position, ensuring that all parts of the material receive infrared radiation and hot airflow evenly, further improving the uniformity of roasting. For example, for irregularly shaped or large-volume ingredients, the rotating tray devices 22 ensure that all parts are fully heated and dried, avoiding localized undried areas.

[0054] During the baking process, timely removal of the hot and humid airflow from the baking chamber 201 is crucial for ensuring baking quality. The charcoal roasting dryer 100 of this application has a vent 271 on the infrared drying box 20. The hot and humid airflow from the baking chamber 201 is discharged through the vent 271, forming a natural convection path. Natural convection can remove moisture from the baking chamber 201 to a certain extent and remains open during operation of the charcoal roasting dryer 100. Furthermore, to improve dehumidification efficiency, the infrared drying box 20 is also equipped with an air supply vent and a dehumidification vent. A blower 272 is installed at the air supply vent, and a dehumidifier 273 is installed at the dehumidification vent. In other embodiments, only one of the blower 272 or the dehumidifier 273 may be used. In this embodiment, the blower 272 supplies airflow into the baking chamber 201, and the dehumidifier 273 extracts airflow through the dehumidification vent, thereby driving the hot and humid airflow from the baking chamber 201 to be discharged through the dehumidification vent, forming a forced convection path. Forced convection can significantly accelerate the removal of hot and humid air, improving drying efficiency. For example, when baking fruits with high water content, forced convection can quickly remove moisture evaporated from the surface and interior of the fruit, shortening drying time and preventing spoilage due to prolonged exposure to a humid environment.

[0055] To further optimize the airflow distribution within the baking cavity 201, the infrared drying oven 20 also includes a circulating fan 26. When the circulating fan 26 is running, it agitates the airflow within the baking cavity 201, allowing the hot airflow and infrared rays to be more evenly distributed throughout the cavity. This ensures that areas that are normally not exposed to hot airflow can also be adequately heated and dried, improving the overall baking effect.

[0056] In this embodiment, one or more of a temperature sensor 28 and a humidity sensor 29 are installed inside the baking cavity 201. The blower 272 and dehumidifier 273 are controlled based on the data detected by the temperature sensor 28 or the humidity sensor 29. The temperature sensor 28 can monitor the temperature inside the baking cavity 201 in real time. When the temperature exceeds or falls below a set suitable range, the control system will adjust the operating status of the blower 272 and the dehumidifier 273 according to the temperature data to regulate the flow and discharge of hot air, thereby maintaining the stability of the temperature inside the baking cavity 201. The humidity sensor 29 can sense the humidity inside the baking cavity 201. When the humidity is too high, the control system will increase the operating power of the dehumidifier 273 to accelerate the discharge of hot and humid air; when the humidity reaches a suitable range, the dehumidifier 273 will reduce its power or stop operating to save energy. Through this intelligent control method based on sensor data, the temperature and humidity inside the baking cavity 201 can be precisely adjusted to provide the most suitable baking environment for different ingredients.

[0057] In summary, the charcoal roasting dryer 100 of this application, through its ingenious structural design, organically combines charcoal roasting and infrared drying, achieving a synergistic effect between infrared heating and charcoal roasting airflow. The stable hot airflow generated by the charcoal furnace 10, in conjunction with the infrared radiation radiated by the infrared generator 23, provides a uniform and efficient heating environment and a charcoal aroma for the roasted material 50. Simultaneously, the reflective components, the rotation of the tray device 22, and the settings of the airflow and humidity control system further optimize the roasting process, ensuring that the food is heated evenly, dried quickly, and retains its good color and nutritional components. This innovative charcoal roasting dryer 100 can be used to roast materials including tea, dried fruits and vegetables, nuts, dried meat, and traditional Chinese medicine, demonstrating significant advantages and broad application prospects in the field of food drying technology.

[0058] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Therefore, the patent protection scope of this application should be determined by the appended claims.

Claims

1. A charcoal roasting dryer, characterized in that, The charcoal roasting dryer includes a charcoal furnace and an infrared drying chamber. The charcoal furnace is set outside the infrared drying chamber independently and is connected to the infrared drying chamber through an airflow conveying channel. The infrared drying chamber has a baking cavity for containing the roasting material and an infrared generating device for radiating infrared rays into the baking cavity. The infrared rays radiated by the infrared generating device can penetrate into the interior of the roasting material to heat and dry it. The infrared drying chamber includes a reflective component configured to reflect the infrared rays generated by the infrared generating device and then radiate them to the roasting material. The hot airflow generated in the charcoal furnace is driven to enter the baking cavity through the airflow conveying channel to form a flowing charcoal roasting airflow atmosphere in the baking cavity.

2. The charcoal roasting dryer according to claim 1, characterized in that, The charcoal roasting dryer includes an exhaust fan disposed between the charcoal furnace and the infrared drying chamber to drive the hot airflow in the charcoal furnace into the roasting chamber.

3. The charcoal roasting dryer according to claim 1 or 2, characterized in that, The charcoal furnace includes a regulating device for adjusting the on / off state and / or the flow rate of the hot airflow.

4. The charcoal roasting dryer according to claim 3, characterized in that, The charcoal stove includes a combustion chamber for supplying hot airflow to the charcoal for combustion, and an insulation box surrounding the combustion chamber. The combustion chamber has an outlet, and the regulating device includes a regulating valve disposed at the outlet for regulating the opening and closing and / or the size of the outlet.

5. The charcoal roasting dryer according to claim 4, characterized in that, The combustion chamber is provided with a support frame for supporting the charcoal. The support frame divides the combustion chamber into a hot gas chamber and an ash collection chamber distributed vertically. The charcoal roasting dryer also includes an air inlet for supplying air to the area below the support frame. The air inlet is provided with an air inlet valve that can adjust the opening and closing of the air inlet and / or the size of the opening.

6. The charcoal roasting dryer according to claim 4, characterized in that, The charcoal roasting dryer includes a temperature sensor, which is located inside the insulation box and above the combustion chamber.

7. The charcoal roasting dryer according to claim 4, characterized in that, The charcoal material includes one or more of binchotan charcoal, fruitwood charcoal, machine-made charcoal, and coconut shell charcoal.

8. The charcoal roasting dryer according to claim 1, characterized in that, The infrared drying oven includes a second heat preservation box, which surrounds the baking cavity. The airflow delivery channel is connected to the bottom or lower side of the baking cavity so that the hot airflow flows from bottom to top within the baking cavity.

9. The charcoal roasting dryer according to claim 1, characterized in that, The reflective assembly includes multiple individual reflective elements disposed between the infrared generating device and the baking material, and a total reflective element disposed on the side of the infrared generating device opposite to the individual reflective elements.

10. The charcoal roasting dryer according to claim 9, characterized in that, The infrared generating device includes multiple infrared tubes, and the multiple single reflectors are arranged in a one-to-one correspondence with the multiple infrared tubes, with a gap between two adjacent single reflectors. The total reflector is arranged around the outside of the multiple infrared tubes.

11. The charcoal roasting dryer according to claim 10, characterized in that, The infrared tube extends longitudinally within the baking cavity, and both the single reflector and the total reflector have an arc-shaped concave surface on the side facing the infrared tube.

12. The charcoal roasting dryer according to claim 11, characterized in that, The single reflector and the main reflector have concave-convex light-diffusing structures on their arc-shaped concave surfaces, so that infrared light is diffusely reflected into the baking cavity.

13. The charcoal roasting dryer according to claim 1, characterized in that, The charcoal roasting dryer includes multiple tray devices for carrying roasting materials, and the reflective components include at least two sets, which are symmetrically arranged on both sides of the multiple tray devices.

14. The charcoal roasting dryer according to claim 13, characterized in that, The charcoal roasting dryer includes a drive device for rotating the plurality of tray devices. The drive device includes a motor and a rotating shaft driven by the motor. The plurality of tray devices are arranged in the vertical direction and are respectively connected to the rotating shaft.

15. The charcoal roasting dryer according to claim 1, characterized in that, The infrared drying oven is equipped with a dehumidification vent, through which the hot and humid airflow inside the baking chamber is discharged, forming a natural convection path.

16. The charcoal roasting dryer according to claim 15, characterized in that, The infrared drying oven is equipped with an air inlet and a dehumidification outlet. A blower is installed at the air inlet and / or a dehumidifier is installed at the dehumidification outlet. The air inlet sends airflow into the baking cavity, driving the hot and humid airflow in the baking cavity to be discharged through the dehumidification outlet to form a forced convection path.

17. The charcoal roasting dryer according to claim 15 or 16, characterized in that, The infrared drying oven includes a circulating fan that operates to agitate the airflow within the baking chamber.

18. The charcoal roasting dryer according to claim 16, characterized in that, The baking cavity is equipped with a second temperature sensor and / or a humidity sensor, and the blower and / or dehumidifier are controlled to operate based on the data detected by the second temperature sensor and / or the humidity sensor.

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