DE2629716A1 - MULTI-STOREY CONVEYOR TUNNEL FOR BAKING BAKERY AND CONFECTIONERY PRODUCTS - Google Patents

Description

Rene VOEGTLIN,

2, rue de la Colline, OBERHAUSBERGEN (Bas-Rhin, France)

Multi-storey belt tunnel oven for baking bakery and confectionery products

The present invention relates to the field of the manufacture of baking ovens for sweets and confectionery products and concerns a multi-storey belt tunnel furnace.

The currently known belt tunnel ovens have for baking

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generally one floor, sometimes two and exceptionally three floors. This limitation of the number of floors leads to a given total baking area to very space-consuming oven, which for this reason in rooms of massive dimensions difficult or impossible to set up.

This limitation of the number of floors is due to a traditional design, according to which on the one hand the Apparatus for generating heat and moisture, such as burners, fireplaces, heat exchangers, fans, etc., under or are to be placed above the baking chamber, which therefore occupy a large part of the available height while on the other hand, the fermented and ready-to-use products from the generally ten-row depositing devices in the furnace must be closed, which is done by a loading belt. This transmission is generally of a high standard Cost price and helps to create a constriction at the furnace level. This narrowing is the cause of significant loss of time.

The present invention aims to overcome these drawbacks.

It relates to a Barid tunnel furnace, which is essentially consists of a multi-storey baking room, which is surrounded by side and top hot air collectors, as well as one Producer of moist warm air and from fermentation dough carriers.

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According to one characteristic of the invention, each fermentation dough carrier is arranged in such a way that it has a direct and simultaneous Transfer of the dough lumps to the corresponding floor conveyor belt of the furnace without an intermediate carrier.

According to another characteristic of the invention, the side walls of the baking chamber are provided with holes or slots, which open between the conveyor belts.

For a better understanding of the invention, the following description, which refers to the unrestricted specified, preferred embodiment which is explained with reference to the accompanying schematic drawings.

Show it :

Figure 1 shows the cross section of the front view of a furnace

according to the invention;

FIG. 2 shows a cross section according to A-A of FIG. 1; FIG. 3 shows a cross section according to B-B, and FIG. 4 shows a cross section according to C-C of FIG.

According to the invention and as shown in FIG. 1 of the enclosed Drawings as an exemplary embodiment shows, the belt tunnel oven consists essentially of the baking chamber 1 with several Floors, which are from the side hot air collectors 2 and · 3 and the upper collector 4 is surrounded, as well as from a generator of the moist warm air 5 and from the fermentation dough carriers (Fig. 3).

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The warm air generator 5 is arranged to the side of the collector 2 and consists of the fan device 7, which has two fans 8 in the example, of the heat exchanger 9, the fireplace 10 and the humidifier 11.

The entire furnace is on the outside through a thermal insulation material isolated and enclosed in a casing 13.

The lumps of dough 14 arrive on grid-shaped conveyor belts 15, which according to the invention form the floors.

The side walls 16 of the baking chamber 1 are provided with holes or slots 17, which between the lattice-shaped Conveyor belts 15 open and thereby the warm air circulation enable in the oven; the baked products are perfectly baked from below as well as from above, because the warm air, as the arrows show, on the products under the lattice-shaped conveyor belt is derived.

As can be seen from Figure 2, the humidifying device 11 consists of a heat-collecting mass 18, over which a spray tube 19 is attached, which is periodically fed by a solenoid valve 20 with water.

The fermentation dough carriers shown in Figures 3 and 4 are

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arranged so that they coincide with the level of the oven floors and thereby the direct and simultaneous transfer of the dough lumps to the corresponding floors without Allow intermediate carriers.

Each fermentation dough carrier 6 consists of a frame 21 which is provided with two end rollers 22 and two intermediate rollers 23, as well as a fabric band 24 which runs around the end rollers 22 in a soft bearing.

The two intermediate rollers 23 are arranged so that they press on both sides against the friction roller 25, which is of the Drive roller 26 of the lattice-shaped conveyor belt 15 is taken along, and that it carries the fabric belt 24 of the Gärtigträgers 6 received in tension. These intermediate rollers 23 also enable precise alignment in the longitudinal direction.

The frames 21 are mounted on the shot side in front of their center of gravity G and are held in the horizontal loading position by stops 27. The attachment of the tape 24 on the roller 25 and the frame 21 under the stop 27 ^T is carried out by tilting the frame forward and by advancing the rollers 23 above the roller 25. Since the center of gravity G is behind the rollers 23, the frame 21 has a tendency to Tilting backwards, whereby it causes the tensioning of the belt, which causes a blocking of the entrainment of the belt.

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The grid-shaped conveyor belts 15 are driven by means of a gear motor 31 which drives the rollers 25 in a known manner.

The fireplace 10 is fed with combustion gas by a burner 28 for liquid or gaseous fuel, which then flows through the heat exchanger 9 and escapes through the smoke vent 29. This overall furnishing of fireplace and heat exchangers can also be replaced by a set of electrical resistors derived from the Blower device 7 are cooled.

The fans 8 of this device 7 are driven by the electric motor 30. In order to ensure a good baking regularity, the hot air circulation is periodically reversed by a control switch, not shown, which controls the direction of rotation of the motor 30.

The lumps of dough ferment in a known manner before they are shot on the Gärtigträgern 6, which are in cabinets or be stacked on roll ladders. Before shooting in, the baker removes the carriers from the proofing cabinets. the lump of dough with knife incisions and attaches the carrier 6 on the friction rollers 25, starting at the bottom to to have a good overlook during this work. As soon all carriers are attached, the tilting doors 32 of the baking chamber 1 are simultaneously by means of a not shown

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The control is opened and the gear motor is switched on in order to introduce the lumps of dough 14 into the baking chamber 1

FIGS. 3 and 4 show the sequence in which the lumps of dough are introduced into the baking chamber 1. In this exemplary embodiment, it has the oven length two breads to be baked. If you accept a Baking time of thirty minutes is here every fifteen minutes by advancing the lattice-shaped conveyor belt 15 loaded by half an oven length. The furnace is thus filled after the second loading and after the third loading the baked products are discharged at the same time, with the doors 32 'of the baking chamber exit closing open with the front doors 32 at the same time.

The same carriers 6, which are mounted on the rollers 25 and supported by the stops 27 *, can be provided for discharge. be held, or ramps or frames with loose rollers.

However, when using the carriers 6 for delivery, the baker can put complete rows of the baked products in the baskets empty and avoid removing them one by one.

Furthermore, with very wide ovens, it is possible to arrange several carriers next to one another on the same friction roller on each baking floor.

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According to one embodiment of the invention, the oven is a sack oven without discharge doors, with discharge through The direction of rotation of the drive motor of the conveyor belts is reversed.

The present invention is mainly used for the construction of Bakery and pastry ovens, or the like. Application.

The invention is not limited to the exemplary embodiment shown in the accompanying drawings. There are Changes possible, especially with regard to the nature of the individual elements, the number of floors and the Number of bread lengths baked without thereby exceeding the scope of the invention.

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Claims (8)

-PATENT CLAIMS- 1. Belt tunnel oven, characterized in that it consists of a multi-storey bakery with side and upper warm air collectors is surrounded, as well as from a generator of moist warm air and from fermentation dough carriers. 2. Oven according to claim 1, characterized in that the generator of the moist warm air next to one of the side Warm air collector is attached and consists of a blower device, a heat exchanger, a fireplace and a humidifier. 3. Oven according to claim 1, characterized in that the lattice-shaped conveyor belts of the dough lumps the oven floors limit. 4. Oven according to claim 1, characterized in that the side walls of the baking chamber with holes or slots are provided between the lattice-shaped conveyor belts and thus the warm air circulation in the oven enable the products to be baked properly both below and above, as the warm air on the underneath The products located on the conveyor belt are diverted. 5. Oven according to claim 1, characterized in that each Gärtigträger consists of a frame with two end rollers and consists of two intermediate rolls and a band of fabric softly mounted over the end rolls. 609883/0379 6. Oven according to claim 1, characterized in that it is provided with friction rollers on its loading side that are firmly entrained by the drive rollers of the conveyor belts, and that it has holding stops of the Has fermentation dough carrier in a horizontal position. 7. Oven according to one of claims 5 and 6, characterized in that the intermediate rollers of the fermentation dough so that they press on both sides of the friction roller. 8. Oven according to claim 1, characterized in that it has friction rollers and stop stops on its discharge side is provided that are similar to those on the loading side, and that the use of the fermentation dough carriers for the Allow unsubscribing. 609883/0379 Blank page