Tunneling-type food baking equipment

Abstract

The present invention discloses a tunneling-type food baking equipment. In the baking chamber, there set up at least two sets of air outlets located on different side walls and the intake channel is divided into at least two sub-channels which are connected with corresponding air outlets in each group. The hot air flows into the concerted sub-channels from the intake channels through air ducting and into the baking chamber through the connected air outlets. Air outlets in each group are set up in columns and each column has vertically and parallel arranged multiple air outlets. Each air outlet stretches from side wall into the inside of the baking chamber with a gradual decreased interior diameter; at least one baking vehicle is set up in the baking chamber and the baking vehicle has vertically and parallel arranged multiple baking plates. The baking plates and the air outlets are vertically arranged in a dislocation to evenly bake the food on each baking plate.

Description

technical field [0001] The invention relates to a food processing equipment, in particular to a tunnel type food baking device. Background technique [0002] Food baking devices, such as ovens, are mainly used for commercial baking of pastries and cakes, and are widely used in the food processing industry. Ordinary ovens are rotary ovens, which can only roast one car at a time, while tunnel ovens can roast multiple cars at the same time, which greatly improves the efficiency, so it is gradually popularized. The internal area of ​​the tunnel oven is usually large, and the hot air is difficult to control inside, and uneven baking often occurs. At present, there are also some equipment that are conveyor-line ovens. The baked food is placed on the conveyor line and baked by the oven. During the baking process, the food needs to be turned over, and it is easy to deform or damage the food and cannot be baked. It can produce food with delicate and complete appearance; in addition...

AI Technical Summary

Problems solved by technology

The internal area of ​​the tunnel oven is usually large, and the hot air is difficult to control inside, which often results in uneven baking

At present, there are also some equipment that are conveyor-line ovens. The baked food is placed on the conveyor line and baked by the oven. During the baking process, the food needs to be turned over, and it is easy to deform or damage the food and cannot be baked. It can produce food with exquisite and complete appearance; in addition, this kind of oven still cannot bake the food evenly, which affects the taste

The above reasons reduce the yield and quality of baked goods, affecting sales

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