SU991976A1 - Device for drying sausage articles - Google Patents

Description

(54) DEVICE FOR DRYING SAUSAGE PRODUCTS

one

The invention relates to the meat industry and can be used for the thermal and moisture treatment of semi-smoked and uncooked sausages.

A device for heat treating sausages is known, comprising a drying chamber and an air distribution system including air ducts with openings or a perforated wall, for example, located in the upper zone or in the space of an accessory ceiling with a perforated panel 1.

Air ducts may be located on the longitudinal walls of the chamber and have branches directed from top to bottom. The air distribution system can be 5 reversible. In these cases (top-down air distribution scheme or side-side air intake from the room is made directly to the intake window of the air conditioner. 20

It is also known a device for drying sausages, comprising a chamber and inlet and exhaust ducts located therein along the longitudinal axis.

Air ducts have a variable cross-section along the air movement. To equalize the air velocity over the height of the chamber, the air ducts are equipped with devices, each of which is made in the form of a casing with a perforated panel connected to the air duct using a variable cross section box with a perforated wall inside the casing. With this air distribution, air enters through the perforated wall of the duct to equalize the air velocity along the length of the dryer chamber and is recycled through the opening in the end wall of chamber 2.

But such an air distribution system does not ensure uniformity of the floor velocity over the entire working volume of the chamber, creates stagnant zones, which leads to uneven drying and a decrease in the quality of the product.

The purpose of the invention is to achieve the same airflow rates throughout the whole working volume of the chamber.

This goal is achieved by the fact that the device for drying sausages. products containing a camera and located in

Claims (2)

Claim A device for drying sausage products ₁₅ , comprising a chamber and supply and exhaust ducts located along it along the longitudinal axis, characterized in that, in order to achieve the same air flow rates over the entire working volume of the chamber, the exhaust duct ²⁰ is located in the upper middle part of the chamber , the bottom of which a number of rectangular openings having fortified over them transverse to the U-shaped duct erany whose height umen2 ₅ creases along the air flow. Sources, information taken into account during the examination 1. Brazhnikov A. M. et al. Air conditioning at the enterprises of the meat and dairy industries. M., "Food 30 industry ”, 1979, p. 138-141, 148, 150. 2. Copyright certificate of the USSR No. 547205, cl. A 23 B 4/04, 1975, (prototype). Tehred I. Veres Circulation 565 Proofreader A. Ferenc Subscription