CN211510428U

CN211510428U - High-temperature multilayer cooking cabinet for processing canned fish

Info

Publication number: CN211510428U
Application number: CN201921545055.5U
Authority: CN
Inventors: 刘鹏飞
Original assignee: Shishi Huabao Mingxiang Foods Co ltd
Current assignee: Shishi Huabao Mingxiang Foods Co ltd
Priority date: 2019-09-17
Filing date: 2019-09-17
Publication date: 2020-09-18
Anticipated expiration: 2029-09-17

Abstract

The utility model provides a fish can processing high temperature multilayer boiling cabinet, which comprises a cabinet body, the cabinet body wholly is vertical structure, the internal steam chamber and the steam generation chamber that is equipped with of cabinet, be provided with a baffle between the steam chamber and the water installations in the cabinet body perpendicularly, the steam chamber is provided with a plurality of groups of boiling devices, be equipped with water installations in the steam generation chamber, wherein, boiling device includes a plurality of baffles, a plurality of boiling plate and a plurality of intake pipe, and a plurality of baffles are horizontal equidistance setting in the steam chamber; the cooking plate is arranged on the upper part of the partition plate through a pair of fixing frames; one end of the air inlet pipe penetrates through the baffle plate and is connected with an air outlet pipe of the water inlet device. The utility model provides a pair of cabinet is cooked to fish can processing high temperature multilayer owing to be equipped with the boiling device in the steam chamber for cook with the raw and other materials of fish can, improved the efficiency of cooking raw and other materials, make the utility model has the advantage that cooking efficiency is high.

Description

High-temperature multilayer cooking cabinet for processing canned fish

Technical Field

The utility model relates to a high temperature multilayer cooking cabinet for processing canned fish.

Background

The life rhythm is continuously improved, the requirements of people on instant food are stricter, and the canned food can meet the dietary mouthfeel of most consumers. The fish is delicious and rich in nutrition, is a favorite food for most people, has various flavors in the preparation of the prior fish can, but has short storage life, and can be stored for a long time only by being treated by a germicidal lamp. The common method for processing the canned fish raw materials adopts a cooking method to sterilize and disinfect the raw materials at high temperature, which consumes a large amount of manpower and material resources and has low efficiency. Therefore, there is a need for a cooking apparatus for sterilizing and disinfecting raw materials of fish cans for long-term efficient storage.

SUMMERY OF THE UTILITY MODEL

The utility model aims to provide a cabinet is cooked to fish can processing high temperature multilayer to the not enough of above-mentioned prior art, has the advantage of cooking efficiently.

In order to achieve the above object, the utility model provides a following technical scheme:

the utility model provides a cabinet is cooked to fish can processing high temperature multilayer, includes the cabinet body, the internal steam chamber and the steam generation chamber that are equipped with of cabinet, the steam chamber with be provided with a baffle perpendicularly between the internal water installations of cabinet, the steam chamber is provided with a plurality of groups cooking device, the steam generation intracavity is equipped with water installations, wherein, cooking device includes:

the plurality of partition plates are horizontally arranged in the steam cavity at equal intervals, and one end of each partition plate is fixedly connected to one side of each baffle plate;

the cooking plates are arranged on the upper part of the partition plate through a pair of fixing frames, and a plurality of cooking frames are embedded in the cooking plates;

the steam cooking device comprises a plurality of air inlet pipes, wherein one ends of the air inlet pipes penetrate through a baffle plate and are connected with an air outlet pipe of the water inlet device, and the air inlet pipes are located above the steam cooking plate.

Further, a plurality of temperature sensors are arranged at the lower end of the cooking plate at equal intervals.

Furthermore, a plurality of branch pipes are arranged at the bottom of the air inlet pipe at equal intervals, and a steam nozzle is arranged at one end, far away from the air inlet pipe, of each branch pipe.

Further, the water inlet device further comprises a liquid level meter, a water tank and a heater, the water tank is arranged at the bottom of the steam generation cavity, the liquid level meter is arranged outside the water tank, and the heater is arranged at the bottom of the water tank.

Furthermore, an electromagnetic valve is arranged outside the water tank.

Further, the bottom of the cabinet body is provided with a plurality of universal wheels.

Furthermore, the multifunctional cabinet also comprises a sliding door, wherein the sliding door is movably arranged on one side of the cabinet body, and a pushing handle is arranged on the sliding door.

Further, the steam cavity is communicated with the two air outlets in the upper part of the cabinet body.

The beneficial effects of the utility model are that, owing to be equipped with boiling device in the steam chamber for the raw and other materials with the fish can are cooked, have improved the efficiency of cooking raw and other materials, make the utility model has the advantage of it is efficient to cook.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings of the embodiments of the present invention will be briefly described below.

Fig. 1 is a front cross-sectional view of the present invention.

Fig. 2 is a partially enlarged view of a portion a of fig. 1.

Fig. 3 is a partially enlarged view of fig. 1 at B.

List of reference numerals: the steam cooker comprises a cabinet body 10, a steam cavity 11, a steam generating cavity 12, a water inlet device 20, a liquid level meter 21, a water tank 22, a heater 23, an air outlet pipe 24, a cooking device 30, a fixed frame 31, a cooking plate 32, a cooking frame 33, a partition plate 34, a temperature sensor 35, an air inlet pipe 36, a branch pipe 361, a steam nozzle 362, an electromagnetic valve 40, a baffle plate 50, a universal wheel 60, a sliding door 70, a pushing handle 71 and an air outlet 80.

Detailed Description

The following detailed description will be made with reference to the accompanying drawings.

Referring to fig. 1 to 3, the high-temperature multilayer cooking cabinet for processing canned fish shown in fig. 1, 2 and 3 includes a cabinet body 10, the cabinet body 10 is a vertical structure, a steam chamber 11 and a steam generation chamber 12 are arranged in the cabinet body 10, a baffle 50 is vertically arranged between the steam chamber 11 and the water inlet device 20, a through groove is correspondingly arranged on the baffle 50, a plurality of groups of cooking devices 30 are arranged in the steam chamber 11, and the water inlet device 20 is arranged in the steam generation chamber 12, wherein the cooking device 30 includes a plurality of partition plates 34, a plurality of cooking plates 32 and a plurality of air inlet pipes 36, the plurality of partition plates 34 are horizontally and equidistantly arranged in the steam chamber 11, and one end of each partition plate 34 is fixedly connected to one side of the baffle 50; the cooking plate 32 is mounted on the upper part of the partition plate 34 through a pair of fixing frames 31, and a plurality of cooking frames 33 are embedded in the cooking plate 32; one end of the air inlet pipe 36 passes through the baffle plate 50 to be connected with the air outlet pipe 24 of the water inlet device 20, and the air inlet pipe 36 is positioned above the cooking plate 32.

In order to monitor the temperature in the steam chamber 11, the lower end of the cooking plate 32 is provided with a plurality of temperature sensors 35 at equally spaced intervals. Facilitating operator control of the temperature within the steam chamber 11.

Preferably, a plurality of branch pipes 361 are arranged at the bottom of the air inlet pipe 36 at equal intervals, a steam nozzle 362 is arranged at one end, far away from the air inlet pipe 36, of each branch pipe 361, and five open holes are formed in the steam nozzle 362 at equal intervals. With the structure, the raw materials of the fish can be steamed and boiled.

Preferably, the water inlet device 20 further includes a liquid level meter 21, a water tank 22 and a heater 23, a steam outlet is arranged at the top of the water tank 22, the steam outlet is connected with the air outlet pipe 24, the water tank 22 is arranged at the bottom of the steam generation cavity 12, the liquid level meter 21 is arranged outside the water tank 22, and the heater 23 is arranged at the bottom of the water tank 22.

Preferably, a solenoid valve 40 is provided outside the water tank 22.

In order to make the whole cooking cabinet move freely on the ground, a plurality of universal wheels 60 are arranged at the bottom of the cabinet body 10.

Preferably, the cabinet further comprises a sliding door 70, the sliding door 70 is movably arranged on one side of the cabinet body 10, and a pushing handle 71 is arranged on the sliding door 70.

Preferably, the steam cavity 11 is communicated with two air outlets 80 at the upper part of the cabinet 10.

Before beginning processing, owing to be equipped with cooking device 30 in steam chamber 11, cooking device 30 includes that a plurality of baffle 34, a plurality of cook board 32 and a plurality of intake pipe 36, just intake pipe 36 bottom equidistance interval is equipped with a plurality of branch pipes 361, and the one end that intake pipe 36 was kept away from to branch pipe 361 is equipped with a steam nozzle 362, through the setting of above structure, can carry out the high-temperature steaming with the raw and other materials of fish can to the operation of disinfecting carries out, has improved the efficiency of cooking raw and other materials, makes the utility model has the advantages of cooking is efficient for the raw and other materials of fish can storage time is long.

The above embodiments are only for illustrating the technical concept and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, so as not to limit the protection scope of the present invention, and all equivalent changes or modifications made according to the spirit of the present invention should be covered in the protection scope of the present invention.

Claims

1. The utility model provides a cabinet is cooked to fish can processing high temperature multilayer, includes the cabinet body (10), its characterized in that, be equipped with steam chamber (11) and steam generation chamber (12) in the cabinet body (10), steam chamber (11) with be provided with a baffle (50) between water installations (20) in the cabinet body (10) perpendicularly, steam chamber (11) are provided with a plurality of groups of cooking device (30), be equipped with in steam generation chamber (12) water installations (20), wherein, cooking device (30) include:

the plurality of partition plates (34) are horizontally arranged in the steam cavity (11) at equal intervals, and one end of each partition plate (34) is fixedly connected to one side of the baffle plate (50);

the cooking plates (32) are arranged on the upper part of the partition plate (34) through a pair of fixing frames (31), and a plurality of cooking frames (33) are embedded in the cooking plates (32);

the steam-boiling device comprises a plurality of air inlet pipes (36), wherein one ends of the air inlet pipes (36) penetrate through baffle plates (50) to be connected with air outlet pipes (24) of the water inlet devices (20), and the air inlet pipes (36) are located above the boiling plate (32).

2. The multi-layer cooking cabinet for processing canned fish as recited in claim 1, characterized in that the lower end of the cooking plate (32) is provided with a plurality of temperature sensors (35) at equal intervals.

3. The multi-layer cooking cabinet for processing fish cans at high temperature as claimed in claim 2, wherein a plurality of branch pipes (361) are provided at the bottom of the air inlet pipe (36) at equal intervals, and a steam nozzle (362) is provided at one end of each branch pipe (361) far away from the air inlet pipe (36).

4. The high-temperature multi-layer cooking cabinet for fish can processing as claimed in claim 1, wherein the water inlet device (20) further comprises a liquid level meter (21), a water tank (22) and a heater (23), the water tank (22) is arranged at the bottom of the steam generation chamber (12), the liquid level meter (21) is arranged outside the water tank (22), and the heater (23) is arranged at the bottom of the water tank (22).

5. The multi-layer cooking cabinet for processing canned fish of claim 4, characterized in that the outside of the water tank (22) is provided with a solenoid valve (40).

6. The high-temperature multilayer cooking cabinet for fish can processing as claimed in claim 1, characterized in that a plurality of universal wheels (60) are arranged at the bottom of the cabinet body (10).

7. The high-temperature multilayer cooking cabinet for fish can processing according to claim 1, further comprising a sliding door (70), wherein the sliding door (70) is movably arranged on one side of the cabinet body (10), and the sliding door (70) is provided with a pushing handle (71).

8. The high-temperature multilayer cooking cabinet for fish can processing as claimed in claim 1, characterized in that the steam chamber (11) is communicated with two air outlets (80) at the upper part of the cabinet body (10).