CN213578409U - Sausage drying room capable of improving baking efficiency - Google Patents

Abstract

The utility model discloses a sausage drying room capable of improving baking efficiency, include the heat source and the baking room of constituteing by insulation material, the heat source is located outside the baking room, upper portion is equipped with the supply-air outlet of intercommunication heat source in the baking room, and the baking room side is equipped with the business turn over door, is equipped with evaporimeter and hydrofuge mouth in the baking room, be equipped with the drainage board that the level was arranged in the baking room to divide into the baking room that is located the hot-blast room on baking room upper portion and is located the baking room lower part of baking room with the baking room, highly being less than the supply-air outlet of drainage board, the drainage hole has evenly been arranged on the drainage. The utility model discloses an add the drainage plate to evenly set up the drainage hole that can guide hot-blast vertical down to supply air on the drainage plate, hot-blast indoor hot-blast evenly blows to the sausage, realizes drying when to the sausage, has improved and has toasted efficiency.

Description

Sausage drying room capable of improving baking efficiency

Technical Field

The utility model belongs to the technical field of the material toasts, particularly, relate to a sausage stoving room that can improve and toast efficiency.

Background

Along with the popularization and application of novel air energy heat pump machines, drying rooms using heat pump drying machines as heat sources are more and more popular with customers, and occupy a place in the drying field of materials and the like.

In heat pump drying apparatus is used for stoving room structure that the sausage toasted, it includes heat source and roast room, and the heat source is located roast room extroversion and supplies with the heat in the roast room, and the roast room is equipped with into and out the door, hangs when the sausage and establishes the back on removing the frame, can transport to the roast room in, the heat in the roast room this moment can be dried the sausage, under the open-loop heat supply condition, the moisture of production can be handled through evaporimeter and hydrofuge mouth.

The sausage drying room has an obvious problem that: because the baking room is of an integral structure, the heat in the baking room is relatively uniform, and hot air acting on the sausage has no directivity, so that the moisture baked on the sausage is diffused all around and cannot be evaporated and taken out of the baking room in time, and the drying efficiency of the sausage is reduced.

Disclosure of Invention

Problem to the sausage that prior art exists toasts inefficiency, the utility model provides a can improve the sausage stoving room of toasting efficiency.

In order to realize the technical purpose, the utility model discloses a technical scheme as follows:

the utility model provides a can improve sausage drying room who toasts efficiency, includes the heat source and the roast room of constituteing by insulation material, the heat source is located outside the roast room, upper portion is equipped with the supply-air outlet of intercommunication heat source in the roast room, and roast room side is equipped with the business turn over door, is equipped with evaporimeter and hydrofuge mouth in the roast room, be equipped with the drainage plate that the level was arranged in the roast room to divide into the roast room that is located roast room upper portion hot-blast chamber and is located the roast room lower part, the highly supply-air outlet that is less than of drainage plate, the drainage hole has evenly been arranged on the drainage plate.

Adopt above-mentioned technical scheme's sausage drying room, owing to set up the drainage plate and divide into hot-blast room and baking chamber with the baking chamber, hot-blast the gathering in hot-blast indoor through the supply-air outlet at first that is supplied with by the heat source, then evenly supplies with the heat to baking chamber through the drainage hole of evenly arranging on the drainage plate to be favorable to the homogeneity that the sausage was heated, guaranteed baking efficiency.

Further inject, the roast room is the cuboid structure, is equipped with the supply-air outlet of connecting the heat source respectively in the left and right sides in roast room, and two supply-air outlets set up relatively. Above-mentioned structure has injectd the roast room and has been the cuboid structure, and the hot-blast room of sending into relatively that is located the roast room both sides like this has guaranteed hot-blast indoor thermal homogeneity, sends into the roast room back through the drainage hole like this, and heat distribution compares the structure of certain one side independent air supply more even.

Further limit, the evaporimeter is established at the bottom in the roast room, the hydrofuge mouth is equipped with two, is located the lateral wall lower extreme in roast room respectively. The hot-blast in-process to its stoving through the sausage from last down, the moisture that its was taken out can be concentrated towards roast room bottom, consequently sets up the evaporimeter in roast room bottom just to coming to being favorable to falling most moisture evaporation in the sausage to the heat, and the hydrofuge mouth can be when keeping indoor external pressure, can discharge roast room with remaining moisture.

Further defined, the drainage apertures are vertically extending drainage tubes. The aforesaid is injectd and is made the drainage hole have a vertical decurrent direction, is favorable to controlling hot-blast from the vertical decurrent baking chamber that sends into of hot-blast room to being used in drying on the sausage, also sending the evaporimeter with moisture more easily and evaporating.

Further limiting, the aperture of the drainage hole is 30-60 cm, and the length of the drainage hole is 10-30 cm.

The utility model discloses compare prior art, through addding the drainage plate to evenly set up the drainage hole that can guide hot-blast vertical down to supply air on the drainage plate, hot-blast indoor hot-blast evenly blows to the sausage, realizes drying when to the sausage, has improved and has toasted efficiency.

Drawings

FIG. 1 is a schematic external view of a first embodiment of a sausage drying chamber according to the present application;

FIG. 2 is a schematic view of the internal structure of a first embodiment of the sausage drying chamber;

FIG. 3 is a schematic structural view of a sausage drying room according to a second embodiment of the present application;

fig. 4 is a schematic structural view of a sausage drying room according to a third embodiment of the present application.

The notation in the figure is: 1-heat source, 11-air supply outlet, 2-baking room, 21-access door, 22-hot air chamber, 23-baking chamber, 24-moisture discharging outlet, 3-drainage plate, 31-drainage hole and 4-evaporator.

Detailed Description

In order to facilitate understanding of those skilled in the art, the present invention will be further described with reference to the following examples and drawings, which are not intended to limit the present invention.

Example 1:

as shown in fig. 1 and 2, a sausage drying room capable of improving baking efficiency, including heat source 1 and baking room 2 composed of heat insulating material, wherein only one heat source 1 is located outside baking room 2, upper portion corresponds the supply-air outlet 11 that is equipped with intercommunication heat source 1 in baking room 2, 2 sides in baking room are equipped with access door 21, make things convenient for the sausage to hang and transport in baking room 2 after good, be equipped with evaporimeter 4 and hydrofuge mouth 24 in baking room 2, wherein evaporimeter 4 installs subaerial in baking room 2, a moisture that dries out in the evaporation sausage, hydrofuge mouth 24 sets up at 2 lateral walls lower extremes of baking room.

In order to better guide the heat to the sausage, the upper part of the interior of the curing barn 2 is provided with the horizontally arranged drainage plate 3, so that the curing barn 2 is divided into a hot air chamber 22 positioned at the upper part of the curing barn 2 and a curing chamber 23 positioned at the lower part of the curing barn 2, the height of the drainage plate 3 is lower than that of the air supply opening 11, and the drainage holes 31 are uniformly arranged on the drainage plate 3, so that the heat supplied by the heat source 1 can be firstly collected in the hot air chamber 22 through the air supply opening 11, and then the heat can be uniformly supplied to the curing chamber 23 through the drainage holes 31 uniformly arranged on the drainage plate 3.

The aperture of the drainage hole 31 is preferably 30-60 cm, and the actual aperture of the drainage hole is 50 cm.

Example 2:

as shown in fig. 3, the present embodiment is different from embodiment 1 in that the curing barn 2 is limited to a rectangular parallelepiped structure, air supply ports 11 independently connected to the heat source 1 are respectively provided at the upper ends of the left and right sides in the curing barn 2, and the air supply directions of the two air supply ports 11 are opposite to each other.

In embodiment 1, if one air supply opening 11 is provided, the heat distribution is not uniform far from the air supply opening 11 and near the air supply opening 11, and the air supply openings 11 oppositely provided at both sides of the flue-curing barn 2 in this embodiment supply heat into the hot air chambers 22, thereby ensuring the uniformity of heat in the hot air chambers 22.

In this embodiment, two moisture outlets 24 are provided, which are respectively located at the lower ends of the left and right sides of the curing barn 2 for discharging residual moisture, although the moisture outlets 24 may be provided at the same side, and since the heat supply manner of the present application is open-loop supply (relative to circulating supply), the provision of the moisture outlets 24 is also beneficial to maintaining the pressure balance inside and outside the curing barn 2.

Example 3:

as shown in fig. 4, in the present embodiment, it is improved from embodiment 2 in that, in order to improve the drainage effect of the drainage holes 31, the drainage holes 31 need to be arranged to have a certain length of drainage duct in the vertical direction, so that the hot air is more easily guided toward the sausage in the baking chamber 23.

In order to obtain the drainage holes 31 with the above structure, different solutions can be adopted, the first is to use the drainage plate 3 with a certain thickness, so that the drainage holes 31 directly formed on the drainage plate 3 have drainage pipelines with the thickness equivalent to that of the drainage plate 3, but the method has higher cost because other materials at the positions where the drainage holes 31 are not formed are basically redundant, and the method can increase the weight of the drainage plate 3 and is relatively dangerous when being arranged at the upper end of the baking room 2.

The drainage hole 31 structure shown in fig. 4 is adopted in this embodiment, and specifically: the thickness of the drainage plate 3 is selected to be proper, and a drainage pipeline extending downwards is arranged at the lower end of the corresponding drainage hole 31, so that the length of the drainage hole 31 can be within the range of 10-30 cm.

In the application, the heat insulation material for manufacturing the baking room 2 (even including the floor in the baking room 2) adopts a polyurethane double-sided color steel plate, and polyurethane is a heat insulation material with light weight, high strength, low heat conductivity coefficient and good heat resistance.

Claims (5)

1. The utility model provides a can improve sausage stoving room of toasting efficiency, includes the heat source and the roast room of constituteing by insulation material, the heat source is located outside the roast room, upper portion is equipped with the supply-air outlet of intercommunication heat source in the roast room, and the roast room side is equipped with the business turn over door, is equipped with evaporimeter and hydrofuge mouth, its characterized in that in the roast room:

the curing barn is internally provided with a drainage plate horizontally arranged, so that the curing barn is divided into a hot air chamber positioned on the upper part of the curing barn and a baking chamber positioned on the lower part of the curing barn, the height of the drainage plate is lower than an air supply opening, and drainage holes are uniformly arranged on the drainage plate.

2. The sausage drying room capable of improving the baking efficiency as claimed in claim 1, wherein the baking room is a rectangular parallelepiped structure, air supply ports connected to a heat source are respectively provided at the left and right sides of the baking room, and the two air supply ports are oppositely provided.

3. The sausage drying room according to claim 2, wherein the evaporator is arranged at the bottom of the drying room, and the two moisture outlets are respectively arranged at the lower ends of the side walls of the drying room.

4. The sausage drying room according to claim 1, 2 or 3, wherein the drainage holes are vertically extending drainage pipes.

5. The sausage drying room capable of improving the baking efficiency as claimed in claim 4, wherein the aperture of the drainage hole is 30-60 cm, and the length of the drainage hole is 10-30 cm.

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