DE7826137U1 - BAKING, ROASTING AND DRYING OVEN WITH HOT AIR CIRCULATION HEATING - Google Patents

Description

September 1, 1978 Kk 038 / GP

Mrs. Winkler KG

Special factory for bakery machines and ovens

7730 VS-Villingen / Black Forest

Baking, roasting and drying oven with hot air circulation heating

The innovation relates to a baking, roasting and Drying oven with hot air circulation heating, the baking chamber in the horizontal direction of hot air with alternating Flow direction is flowed through. Such a furnace also has laterally arranged over the The entire depth and height of the baking chamber have hot air supply and discharge channels. The baking tray is designed as a mobile frame into which the baking trays are pushed one on top of the other. The baking tray remains stationary in the baking chamber during the baking process.

This type of oven is particularly suitable for making bread and pastries. Requirement for use as a baking, roasting and drying oven is that the same heat transfer conditions at each point of the baking surfaces to rule.

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In addition to reversing the direction of flow of the hot air at regular time intervals, it is also known to evenly distribute the hot air, which is fed in laterally in channels and sucked off, in the baking chamber by means of perforated sheets or slotted walls in order to generate uniform baking conditions (German utility model "7k 2k 900) It is also part of the prior art that the supply and discharge channels have increasing or decreasing cross-sections in the direction of flow in order to achieve a uniform velocity distribution.

Practice has shown that with this type of flow distribution, the hot air is applied evenly of the food to be baked or roasted in the baking chamber cannot be achieved. There is also a subsequent influence The transfer of heat to the food to be baked or roasted is only possible by replacing the perforated plate or by changing it of the slots in the slot walls.

The innovation sets the task of avoiding these disadvantages and specifying a baking, roasting and drying oven, in which the uneven flow and the associated distribution of heat on the baked or roasted food no longer occurs. It is also proposed according to the innovation to specify devices to distribute the flow and heat from to influence the outside of the depth and height of the baking chamber.

In the case of the baking, roasting and drying oven according to the invention, it is proposed that the hot air supply and discharge channels be used as distribution chambers to train as a side baking tray

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serve marginally. The distribution chambers are via the entire depth and height of the baking chamber arranged. On the side of the distribution chambers facing the baking chamber are hollow bodies, e.g. pipe sections, welded on, which establish the connection to the baking chamber. Through these hollow bodies, which are distributed over the entire surface, the hot air flows into the baking chamber in a directed manner. A perforated plate in be provided in a known manner.

In addition, it is proposed according to the innovation on the opposite Wall of the distribution chamber further concentric hollow bodies, for example pipe sections, larger To be attached diameter, whereby a further redirection of the flow is achieved.

In addition, this type of flow rectification offers the possibility of influencing the distribution from the outside. For this purpose, smaller hollow bodies are inserted into the welded hollow body on the outlet side of the distributor chamber inserted and connected to an actuating device. By changing the distance between The amount of hot air is to be influenced by the hollow body inlet and the opposite distribution chamber wall. which flows through this hollow body.

Due to the construction of the baking, roasting and drying oven with a circulation fan on top and heat exchangers such ovens tend to short-circuit the hot air at the top.

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In order to avoid this, it is proposed as a further measure in the baking, roasting and drying oven according to the innovation, to arrange a feed channel next to the distribution chamber, which also covers the depth and height the baking chamber runs. With this feed channel it is possible to load the distribution chamber from below. The means described for equalizing the heat and flow distribution can be used as required Can be used individually or as a combination in the modern baking, roasting and drying oven. The even flow and heat distribution outside of the actual baking chamber, however, alone is usually not sufficient, as the mobile baked goods carrier interferes with the horizontal flow through the baking chamber. According to the innovation, therefore, the edition for the baking trays of the mobile baking tray are designed as a baffle and guide plate. This is the direct application of the baked or roasted food in the edge zones and at the same time the hot air as it enters out into the baking tray. This increases the turbulence and the associated increased Heat transfer taken into account.

The innovation is described below with the aid of the drawings. Show it:

Figure 1 A vertical section through the baking, roasting and drying oven with hot air circulation heating.

FIG. 2 A horizontal section along the line I - I from FIG. 1.

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5 -

FIG. 3 A section A from FIG. 1.

Figure h Another possibility for the execution of the section A from Figure 1.

The baking, roasting and drying oven with hot air circulation heating consists of an insulated housing 1 which has a loading door 2 on the front. A circulation fan 3 provides the necessary flow energy. A heat exchanger k, which can be heated either with oil, electrically or with gas, supplies the hot air required for baking. The flow direction of the hot air in the baking chamber 6 can be reversed by means of a flap control 5. The baking goods carrier 7 is a mobile frame which has support brackets 8 into which the baking trays 9 are inserted. The baking trays 9 are used to accommodate the baked or roasted food. The support angles 8 are designed as a baffle and guide plate. In addition to the baking chamber 6, supply and discharge channels 10 or distribution chambers 11 are provided on both sides, depending on the direction of flow of the hot air. On both sides of the wall 12 of the distribution chamber 11 facing the back katumer 6, hollow bodies I3, for example pipe pieces, are welded, which establish the connection between the baking chamber 6 and the distribution chamber 11. The hollow bodies I3 are advantageously arranged offset from one another. In order to deflect the hot air again before it enters the hollow body, provision is also made for a concentric hollow body 14 to be welded to the opposite wall 15 of the distribution chamber 11.

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To an externally actuated adjustment device for To get the amount of hot air, the hollow body 13 receive, for example, Innenrobre 16 with an actuator 17 are connected. As a further means of equalization In addition, a perforated plate 18 can be arranged between the distribution chamber 11 and the baking chamber 6 will.

Claims (1)

Protection claims 1. Baking, roasting and drying oven with hot air circulation heating with hot air supply and discharge channels arranged to the side of the baking chamber over the entire baking chamber depth and height, as well as a mobile frame with support brackets for baking trays during the baking or roasting process stationary baked goods carrier, characterized in that
that the supply and discharge channels are designed as distribution chambers (11), which by means of welded, offset hollow bodies (13) »for example pipe pieces, with the baking chamber (6)
are connected. 2. Baking, roasting and drying oven according to claim 1, characterized in that arranged on the hollow body (13) of the distribution chambers (11) concentrically on the opposite wall (15) of the distribution chamber (11) fixed hollow body (lh) with a larger inner diameter are. 3. Baking, roasting and drying oven according to claim 1 and 2, characterized in that within the hollow body 03) ^νθΏ outside, by means of an adjusting device (17) displaceable hollow bodies (16) open on both sides are arranged. 7826137 12/21/78 A «tllU ·· * · ft ■> ι k. Baking, roasting and drying oven according to claims 1 and 2,
characterized in that the supply and discharge channels (10) and the distribution chambers (11) are separated
are arranged side by side. 5. Baking, roasting and drying oven according to one or more of claims 1 bia k, characterized in that the baking tray (7) is provided with support brackets (8) designed as a baffle and guide plate for receiving the baking trays (9).