EP0998649A1

EP0998649A1 - Cooking and/or baking oven

Info

Publication number: EP0998649A1
Application number: EP98931820A
Authority: EP
Inventors: Karl Stefan Riener
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-07-25
Filing date: 1998-07-20
Publication date: 2000-05-10
Also published as: AU8198898A; WO1999005457A1

Abstract

The present invention relates to a cooking and/or baking oven mainly intended for bread that comprises baking space (3) which is located in a housing and which is coated with heat-resistant accumulation members (29) for accumulating heat and moisture, wherein said baking space comprises a loading opening that can be closed with a door. A heater or heating device, that can for example be made in the shape of a gas burner (31, 32), is placed within said baking space (3). This heater or heating device for the baking space (3) includes at least one radiating member, such as a burner (33, 34), which has an extended surface area and is designed for producing and emitting thermal radiation essentially in the infrared spectrum. An control device is used for monitoring and controlling the temperature during the whole baking process.

Description

Roasting and / or oven

The invention relates to a roasting and / or baking oven, in particular for bread, as described in the preambles of claims 1 and 25, as well as a method for roasting and / or baking with this oven, as described in the preamble of claim 28 .

A wide variety of designs of roasting and / or baking ovens are known in which the amount of heat required for roasting and baking or cooking is supplied during the roasting and / or baking process by means of a gas burner, an electric heater or other heat generated by the heat exchanger. In addition to infrared ovens, in which the food to be roasted and / or baked is exposed to infrared radiation, so-called hot air ovens, in which appropriately heated air is passed through the roasting or baking space, but also roasting and / or baking devices, are also included which the food to be cooked, roasted or baked is subjected to electromagnetic radiation, such as, for example, microwave radiation. A disadvantage of most ovens is that, despite the various technologies used to supply thermal energy, a uniform temperature profile cannot usually be maintained during the roasting and / or baking process.

The invention has for its object to provide a roasting and / or baking device and a method for roasting and / or baking, which enables the most uniform possible heat emission over the roasting and / or baking time.

This object of the invention is achieved by the features in the characterizing part of claim 1. It is advantageous here that there is a uniform temperature over the entire baking space, which is lined with storage elements heated to approximately the same temperature, and the amount of heat is introduced into the fried and / or baked goods by radiant heat. The uniform and good heat input achieved over the entire volume of the food to be roasted or baked leads to very good roasting or baking results, with a partially reduced baking and / or roasting time.

The embodiment according to claim 2 is also advantageous, since gentle heating of the storage elements can thereby be ensured.

An embodiment variant according to claim 3 is used with particular advantage because the length of the heating process is decided by the large-area burners. can be shortened.

An embodiment according to claim 4 is advantageous, since it allows the duration of the heating and the temperature load on the storage elements to be varied and adapted to the respective requirements.

However, an embodiment according to claim 5 is also advantageous, since this completely avoids a load on the ambient atmosphere at the installation site of the roasting and / or baking oven.

Through the training according to claims 6 and 7, it is advantageously possible to provide the storage elements in the baking chamber with the energy required for the roasting and / or baking process in a short time and with great efficiency.

An embodiment variant according to claim 8 is advantageous since it provides an excellent body for heat storage.

Through the developments according to claims 9 to 12 it is advantageously achieved that the heat energy required for the roasting and / or baking process can be stored completely in the storage elements, so that additional heat generation during the roasting and / or baking process can be dispensed with .

The embodiment according to claim 13 is advantageous, since as a result the entire baking space can be heated uniformly and with a high energy yield.

The embodiment according to claim 14 ensures that both the storage element in the bottom area of the roasting and / or baking oven and the storage elements in the area of the cover of the oven are the same due to the reflection of the heat radiation or the radiation of heat from the floor area with little energy expenditure - be heated moderately.

Through the developments according to claims 15 to 17, a high contribution to avoiding accidental accidents with open flames or hot surfaces is made, since on the one hand a loading opening is firmly locked to the housing of the roasting and / or baking oven during operation of the heating source, and on the other hand, when using a burner with open flames, the supply of fuel is interrupted when the feed opening is open. A design according to claims 18 to 20 is also advantageous, since it effectively prevents overheating of the roasting and / or baking oven, especially the storage elements, and thus damage to the roasting and / or baking oven.

In the embodiment according to claim 21 it is advantageous that this enables a controlled heating or baking and / or roasting process.

According to an embodiment according to claim 22, waste of heating energy is effectively prevented and, in addition, the safety for the operating personnel is increased.

A further development according to claim 23 is used with particular advantage if it is to be expected that the roasted and / or baked goods will dry out excessively during the roasting and / or baking process.

An embodiment according to claim 24 is also advantageous, since it allows the temperature of the burners to be regulated in a simple manner.

However, the object of the invention is also achieved independently by the features in claim 25. It is advantageous that storage elements designed in this way, in particular by increasing the surface area, on the one hand can improve the heat transfer to the fried and / or baked goods, and on the other hand it is possible by influencing the size and design of the surface of the storage elements, on the air conditioning of the Baking space to act favorably. In addition, it is achieved that the roasted and / or baked goods are easier to detach from the surface of the storage elements after the cooking process has ended.

Also advantageous are training according to claims 26 and 27, according to which it can be achieved that the transfer of heat or moisture in the horizontal direction to the fried and / or baked goods is significantly improved. In addition, the energy output during the baking process can be influenced positively.

The object of the invention is also achieved independently by the features in claim 28. It is advantageous here that the fried and / or baked goods are cooked slowly and uniformly with falling temperature and, moreover, the fried and / or baked goods do not come into contact with the flue gases. However, embodiments according to claims 29 to 31 are also used particularly advantageously, since this ensures that the entire energy required for the roasting and / or baking process is made available.

For a better understanding of the invention, this will be explained in more detail with reference to the exemplary embodiments shown in the drawings.

Show it:

Figure 1 shows an oven according to the invention in a simplified, schematic representation.

2 shows an oven according to the invention, in a side view, in section, according to lines II-II in FIG. 1, in a simplified, schematic representation;

3 shows the oven according to the invention according to FIGS. 1 and 2, in end view, in section, according to lines III-III in FIG. 1;

4 shows a further embodiment variant of a roasting and / or baking oven according to the invention, in end view, in section;

Fig. 5 shows another embodiment of a roasting and / or

Oven, in top view, cut, in a simplified, schematic representation;

6 shows another embodiment of a roasting and / or baking oven according to the invention, in end view, in section, with roasting and / or baking areas arranged one above the other in several planes;

7 shows another embodiment of a roasting and / or baking oven according to the invention, in a side view, in section, in a simplified, schematic representation, in which the heating device is designed as a plug-in unit;

8 shows a further embodiment of a roasting and / or baking oven according to the invention, in end view, in section and in a simplified, schematic representation; 9 shows an embodiment of a roasting and / or baking oven according to the invention, in a top view and a simplified, schematic illustration;

10 shows an embodiment of the storage elements, in end view, in section;

11 shows another embodiment of the memory elements;

12 shows a further embodiment variant of the memory elements;

FIG. 13 shows another embodiment of storage elements in a schematic, simplified representation, cut in front view; FIG.

FIG. 14 shows another embodiment of storage elements in a schematic, simplified representation, cut in front view; FIG.

Fig. 15 shows another embodiment of storage elements in a schematic, simplified, sectional view in front view.

As an introduction, it should be noted that in the differently described embodiments, the same parts are provided with the same reference numerals or the same component names, and the disclosures contained in the entire description can be applied analogously to the same parts with the same reference numerals or the same component names. Furthermore, individual features from the different exemplary embodiments shown can also represent independent solutions according to the invention.

1 to 3 show a roasting and / or baking oven 1 according to the invention, consisting of a housing 2 and a baking chamber 3 enclosed by the housing 2. The housing 2 consists of a front wall 4, a rear wall 5, two side walls 6, 7 connecting these, a base plate 8 and a cover 9 which enclose the baking chamber 3. Furthermore, a loading opening 11 which can be closed with a door 10 is arranged in the front wall 4, through which a roasting and / or baking product, for example bread, pastries, roasted meat or the like, can be introduced or removed. This door 10 is pivotally mounted on the roasting and / or baking oven 1 by bearings 12, in particular hinges, and is locked by means of a locking device 13, which, for. B. be designed as a lever handle can, locked on the housing 2.

Of course, these bearings 12 and the locking device 13 can be arranged anywhere along the circumference of the door 10. The roasting and / or baking oven 1 can stand on a mobile substructure 14 in order to achieve a comfortable working height for the operating personnel. However, design variants with fixed substructures or similar support elements serving the same purpose are also conceivable. It is also possible to equip the substructure with a height adjustment. Furthermore, the substructure 14, as shown in FIG. 1, can be equipped with intermediate shelves 15, for example to enable baking trays to be picked up.

The energy required for the roasting or baking process can be supplied via gas heating or gas heating devices 16, which can be attached laterally in the baking chamber 3 in front of the side walls 6, 7. Smaller ovens, as shown schematically in FIG. 1, can be connected to a gas bottle 18 via lines 17. But it is also conceivable that such furnaces are connected to a central gas supply system. In this way, a continuous supply of the gas heating or gas heating device 16 with gaseous fuel 19 is ensured.

In order to be able to regulate the heating power of the gas heating or gas heating devices 16, a control valve 20, which can be formed by a shut-off valve 21, is arranged in the gas supply system. Of course, all other possible control valves from the prior art can also be used.

In order to be able to remove the flue gases generated during the combustion of the gaseous fuel 19 in the gas heating or gas heating devices 16, a discharge pipe 22 for the flue gases produced is passed through the cover 9.

In order to be able to adjust the air humidity in the baking chamber 3 of the roasting and / or baking oven 1, several, but preferably two, introduction devices 23 for a liquid 24, in particular water, can be provided in the cover 9. These introduction devices 23 are formed by spray nozzles for water or water vapor and can be pivoted if necessary. Of course, it is also possible to arrange the insertion devices 23 in all the other walls of the housing 2, but an arrangement in the cover 9 appears to be advantageous since this ensures the best possible distribution of the liquid 24 over the storage elements delimiting the baking chamber 3 is guaranteed. These introduction devices 23 can be supplied via lines 25 with a pressure supply system 26, which can be formed by a hydraulic pump 27 or a line system, with the liquid 24, which is removed, for example, from a tank 28.

As can be seen from FIGS. 2 and 3, the inner surfaces of the housing 2 are lined with heat-resistant and heat- or moisture-storing storage elements 29, which delimit the baking chamber 3 by their surfaces 30. These storage elements 29 can be formed from firebrick, ceramic stones, sandstone, but in particular brick, brick, and must have a heat storage capacity that enables at least one complete roasting and / or baking process to be carried out.

The gas heating or gas heating device 16 can be seen better from FIGS. 2 and 3 and comprises gas burners 31, 32 which are equipped with surface burners 33, 34. The surface burners 33, 34 extend, as can be seen from FIG. 2, over a large part of a length 35 of a baking chamber 3. Of course, it is also possible to have several gas burners 31, 32 with their surface burners 33, 34 in in each side wall 6, 7 The longitudinal direction of the side wall 6, 7 can be arranged one behind the other either directly abutting or at a distance from one another.

The gas burners 31 and 32 or the surface burners 33, 34, when arranged in opposite side walls 6, 7, are inclined obliquely to a bottom surface 36. This means that the surface burners 33, 34 form an angle 37 with the base surface 36 which is less than 90 °. This angle 37 is dimensioned such that, especially when the surface burners 33, 34 are predominantly designed to emit radiant heat, an entire inner width 38 of the baking chamber 3 is covered by the thermal energy radiated by the surface burners 33, 34. The angle 37 can be chosen so that the radiation zones of the opposing surface burners 33, 34 touch or at least slightly overlap in the region of a central axis 39 of the baking chamber 3 in the region of the base surface 36, so that a uniform heating of the base surface 36 is achieved. A surface 40 of the cover 9 facing the baking chamber 3 is heated on the one hand by the thermal radiation reflected by the base surface 36 and on the other hand by the radiant heat radiated by the storage elements 29 in the region of the base plate 8. In the direction of the baking chamber 3, the gas burners 31, 32 can be preceded by a protective covering, for example a fine-mesh grid 41. Insulating elements 42, for example rock wool panels or high-temperature-resistant fiberboard or the like, can be arranged between the storage elements 29, with which a large part of the baking chamber 3 is lined, and a cover 9 and the base plate 8 in order to keep heat radiation losses as low as possible during a longer operating period . Between the insulation elements 42 and the storage elements 29 in particular, it can prove to be advantageous if, as is alternatively possible, a reflection layer 43 for the heat radiation, for example a corresponding metal layer or metal foil, is arranged.

In order for the gas burners 31, 32, if these are arranged in the area of the side walls 6, 7 because of the greater length 35 with respect to an inner width 38, also to sufficiently heat the storage elements 29 in the area of a rear wall 5 or an inner lining of the door 10 to the baking chamber 3, it is also possible to arrange the gas burners 31, 32 or their surface burners 33, 34 in an angular position with respect to the side wall 6, 7, so that the heat radiation strikes the storage elements 29 directly in these areas. To regulate the removal of the exhaust gases from the gas burners 31, 32 or, if appropriate, to regulate the temperature in the baking chamber 3, an adjustable flap 44 is arranged in a discharge pipe 22 for the flue gases. This can be designed to be automatically adjustable by means of a control device 46 by manual or fully automatic operation, for example via a drive 45.

The control device 46 is connected in a known manner to an energy supply system, in particular a line network, and preferably has a computer and corresponding memory modules and operating elements 47, 48 as well as input elements 49 and / or a screen for data input or for the reproduction of measured values and operating data.

Furthermore, one or more sensors 50, in particular temperature sensors, are arranged in the memory elements 29, for. B. thermocouples, which pass on the temperature of the storage elements 29 via lines 51, 52 to the control device 46. However, an embodiment variant is also conceivable, in which the temperature of the food to be roasted and / or baked goods is measured using non-contact radiation pyrometers. A measuring sensor 53 can also be arranged in the baking chamber 3, which measures the air temperature in the interior of the baking chamber 3 and via a line 54 is also connected to the control device 46, wherein the control device 46 can be formed by a microprocessor control, analog-digital control or by another control device known from the prior art. This control device 46 can be connected via a line 55 to the shut-off valve 21 of the gas supply system, wherein this shut-off valve 21 can also be formed by a solenoid valve.

The workflow when using the roasting and / or baking oven 1 according to the invention is now as follows. Depending on the desired roasting and / or baking program set, for example, via input elements 49, the roasting and / or baking oven 1 is preheated accordingly. For this purpose, the gas burners 31, 32 are ignited and give off the heat to the storage elements 29 in the region of the floor or in the region of the ceiling and, if appropriate, front and / or rear wall 4, 5 via their surface burners 33, 34.

The surface burners 33, 34 are preferably designed such that the thermal energy generated by the combustion of gas is emitted to the storage elements 29 via radiation in the invisible region of the wavelength spectrum, namely the infrared region. This has the advantage that the efficiency of the energy utilization is very high. At the same time, not only the surface of the storage elements 29, but the entire volume of these storage elements 29 is heated uniformly continuously so that a high thermal energy can be stored in the roasting and / or baking oven 1.

If sufficient heat energy for the roasting and / or baking process is introduced into the storage elements 29, the gas supply to the gas burners 31, 32 is interrupted and the roasted and / or baked goods, for example bread 56 or pastries 57 or a roast 58 can be in the baking chamber 3 are introduced. The roasting and / or baking process is then initiated as a function of the roasting and / or baking program set with the control device 46, the energy required for the roasting or baking being introduced into the roasted or baked goods via the heat radiated by the storage elements 29 is introduced. The gas burners 31, 32 are usually not in operation during the roasting and / or baking process. Because the thermal energy is previously introduced into the storage elements 29 over a large area, the heat is also radiated over a large area over the entire baking space 3 and a uniform roasting and baking behavior is achieved over the entire surface of the baking space 3. It is also of particular advantage that the roasting and / or baking process with continuous the temperature drops.

In this embodiment variant, in which the storage elements 29 are heated with the gas burners 31, 32, it is advantageous that the moisture released during the combustion process can be absorbed in the storage elements 29, especially when it is porous materials such as bricks or chamotte, whereby the removal of moisture from the roasted and / or baked goods is reduced during the roasting and / or baking process or no moisture is removed from the roasted and / or baked goods.

Using the sensors 50, 53, the ACTUAL temperatures can be monitored not only during the heating-up phase and forwarded to the control device 46 in order to compare them with the TARGET temperatures stored in the control device 46 and to control the output of the gas burners 31, 32 accordingly. but it is also possible to monitor the temperature profile accordingly during the roasting or baking process. It is possible, among other things, to determine the time until the end of the roasting, cooking or roasting process, depending on the temperature level present during the roasting, cooking or baking process, and accordingly to signal it to the outside.

Of course, in the course of the operation of such a roasting and / or baking oven 1 designed according to the invention, it is also possible to introduce additional water or steam into the baking chamber 3 during the roasting, cooking or baking process via the introduction device 23 in order to maintain a certain ratio of temperature and to achieve humidity in the baking chamber 3.

A roasting and / or baking oven 1 is also shown in FIG. 4. The storage elements 29 are provided with surface enlargements 59 at least in the area of the cover 9. These can be designed, for example, as ribs or other spherical caps, truncated cones or truncated cones, which are preferably arranged uniformly over the surface 40 of the storage elements 29 facing the baking chamber 3. As a result, a substantially larger surface 40 can be created for the radiation of thermal energy stored in the storage elements 29, so that an intensive heat transfer between the storage elements 29 and the baked goods is achieved.

Of course, this larger surface 40 of the memory elements 29 also acts to absorb a larger amount of heat in a shorter time.

Furthermore, it is shown that, in order to maintain a uniform temperature in the baking chamber 3, it is also possible to circulate the air in the baking chamber 3 by means of appropriate air conveying devices, for example a fan 60, as shown by broken lines.

In this exemplary embodiment, a gas burner 31 is arranged only on one of the two side walls 6, 7. In order to achieve a uniform heating of the storage elements 29 in the area of the bottom of the side walls 6, 7 and the ceiling of the baking chamber 3, this gas burner 31 either has a plurality of surface burners 33 of a single gas burner 31 or a plurality of gas burners 31 with individual surface burners 33, which in FIG 7 different spatial directions are aligned to the side wall. For example, a central region 61 of the gas burner 31 can be arranged to run parallel to the side wall 7 in order to heat the storage elements 29 in the region of the opposite side wall 6 with its radiation front. In the edge regions 62 and 63 adjacent to this central region 61, the surface burners 33 can each be inclined such that they are directed in the direction of the bottom surface 36 or the surface 40 of the ceiling of the baking chamber 3 and the angle 37 formed between them is less than 90 ° .

As a result of this arrangement, the storage elements 29 can be heated uniformly, as a result of which uniform heat emission over the entire interior of the baking space 3 is possible in the subsequent roasting, cooking or baking operation.

As indicated schematically by thin lines, the storage elements 29 in the region of the bottom of the baking chamber 3 can be heated via the edge region 62 of the surface burner 33, while the storage elements 29 opposite the burner in the region of the side wall 6 and through the central region 61 of the surface burner 33 Edge area 63 of the surface burner 33, the storage elements 29 are heated in the area of the ceiling of the baking chamber 3.

5 shows a further embodiment variant of a roasting and / or baking oven 1 according to the invention in plan view, from which it can be seen that it is possible to use the surface burners 33 not only in the areas of the side walls 6, 7, but also in the area to arrange the rear wall 5. In order to ensure even heating of the baking chamber 3 in this variant as well, the surface burner is used 33 in turn divided into several segments with different orientations. In this embodiment variant, the two edge areas 62, 63 are also responsible for heating the storage elements 29 in the two areas of the side walls 6, 7. It is advantageous in this variant if the central region 61 is inclined at an angle of less than 90 ° to the base surface 36 of the storage elements 29 in the region of the base plate 8. However, it is also conceivable that, in particular for smaller baking chamber volumes, the storage elements 29 can be heated with a gas burner, to which only a surface burner is assigned, which can also be vertical. It is also advantageous if the door 10 is covered with reflective metal layers on the side facing the baking chamber 3.

The gas burner 31 is supplied with fuel 19 via a line 64 which is carried out through the rear wall 5. In the area of the central axis 39, the discharge pipe 22 for the flue gases is also passed through the rear wall 5.

Since this type of construction can advantageously be used for frying and / or baking ovens 1 with smaller dimensions, and is therefore also suitable for use in the private sector, the baking chamber 3 can be closed with the door 10 via webs 65 instead of a front wall. Especially when used in the private sector, it is also possible to prevent the door 10 from being opened accidentally by suitable protective devices.

Fig. 6 shows a variant in a semi-sectional front view, in which the fried and / or baked goods can be introduced on several floors. The door 10 is fixedly connected to the housing 2 via bearings 12 in the same way as in the preceding examples and is equipped with handles 66 for easier folding down.

In order to again ensure uniform heating of the storage elements 29, a plurality of gas burners 31 with associated surface burners 33 are attached over a height 67. For the reasons already mentioned, the surface burners 33 are inclined at an angle 37, which is less than 90 °, against the horizontally running storage elements 29. In this variant, it is also possible to design the surface burners 33 in several parts with a central region and with edge regions, these taking up a different position from one another.

7 shows, as a further example, a variant of a roasting and / or baking oven 1 according to the invention, in a side view, in section and in simplified form, in which one Heating device 68 is designed as a plug-in unit. This version is used with particular advantage in roasting and / or baking ovens 1 of small dimensions or in roasting and / or oven batteries. The advantage of the latter, in particular, is that, with just one heating device 68, several roasting and / or baking ovens, that is to say the storage elements 29 in the housings 2, can be heated, so that the investment costs of such a system compared to several fully equipped roasting ovens and / or ovens 1 are lower.

After opening the door 10 (shown in dashed lines in FIG. 7), the heating device 68, which can possibly be mounted in a height-adjustable manner, is pushed into the interior of the baking chamber 3 up to a stop 69. The roasting and / or baking oven 1 is sealed gas-tight via a sealing element 70. In this variant, the gas supply advantageously takes place via the gas bottle 18, which can be mounted together with the plug-in unit on a mobile transport device. As soon as the roasting and / or baking oven 1 is brought to operating temperature, the heating device 68 is removed, the roasting and / or baking oven 1 is loaded with the roasting and / or baking goods and the door 10 is closed, so that the roasting and / or Baking process can be started.

With regard to the arrangement of the storage elements 29 and the design of the gas burner 31 and the surface burner 33, the same applies as in the previous exemplary embodiments.

While it has been described throughout using the above exemplary embodiments that the energy supply takes place via gas burners 31, 32, it is of course also possible to provide any other energy source for emitting radiant heat, in particular in the infrared range, and accordingly electric heating elements with a corresponding radiation characteristic can be used .

Since the surface burners 33, 34 are preferably partially constructed from ceramic bodies, it is also possible to heat these ceramic bodies directly with electric current.

It is also possible to use flat burners 33, 34 with curved surfaces instead of flat burners, so that better heat radiation in different spatial directions is possible. Although the storage elements 29 are curved in the area of the cover 9 in all of the design variants described, it is also possible to use flat storage elements instead. An advantage in the curved designs, however, is that, owing to the reflection characteristic of the heat radiation, it is largely possible to dispense with lining the side walls 6, 7 with storage elements 29.

It is also conceivable that individual burners are mounted so that they can move over the entire baking chamber 3.

FIG. 8 shows a further embodiment variant of a roasting and / or baking oven 1 according to the invention, in a sectional front view. Since this embodiment variant is essentially identical to the above embodiment variants for roasting and / or baking ovens 1, a complete description of the individual components for such an oven is dispensed with. The distinguishing and essential feature of this embodiment variant is that all the storage elements 29 arranged in the baking chamber 3 are provided with enlarged surfaces 59. These surface enlargements 59 are arranged in the form of a zigzag line on that surface 30 of the storage elements 29 which points to the interior of the baking chamber 3. Of course, here too there is the possibility that only some of the storage elements 29 are provided with these surface enlargements 59. Of course, it is also possible to equip roasting and / or baking ovens 1, which are also provided with storage elements 29 on their side walls, with such surface enlargements 59 in these areas or only partial areas of side walls 6, 7 lined with storage elements 29 (in FIG. 8 not shown). However, the storage elements 29 in the area of the base plate 8 and / or the cover 9 are preferably equipped with such surface enlargements 59.

These surface enlargements 59 run, as can be seen better from FIG. 9, which schematically shows a design variant of a roasting and / or baking oven 1 according to the invention in a plan view, preferably parallel to a length 71, which can also be the length of the baking chamber 3. The surface enlargements 59 preferably extend over the entire inner width 38 of the baking chamber 3. Of course, it is also possible to use a course direction other than that shown in FIG. 9 for this surface enlargement 59. For example, the surface enlargements 59 can run parallel to the inner width 38, or it is possible that the surface enlargements 59 diagonally on the through the length 71 and the inner width 38 spanned surface. However, design variants are also conceivable in which the surface enlargements 59 are arranged so as to cross in the form of a check.

Due to the wide range of possible variations in the arrangement of the surface enlargements 59 in the baking chamber 3, it is only possible to list individual ones at this point. However, this does not mean that variants other than those listed are not possible or are excluded from the scope of protection. In particular, it is also possible for individual areas or entire surfaces 30 which point to the baking chamber 3 to be provided with different arrangements of the surface enlargements 59, or it is also possible, for example, to equip the storage elements 29 in the area of the side walls the surface elements 59 is dispensed with.

The advantage of attaching the surface enlargements 59 at least in those subareas of the baking chamber 3 which are lined with the storage elements 29 is that on the one hand that area which can be used for heat transfer is increased, so that the area in the storage elements 29 of the gas burners 31, 32 generated and radiated via the surface burners 33, 34 can be better utilized. This improves the overall efficiency of the roasting and / or baking oven 1. On the other hand, a roasting and / or baking oven 1 is also available, which is characterized by better air conditioning of the atmosphere in the baking chamber 3. In this way, premature drying of the roasted and / or baked goods can be prevented, so that overall a result can be achieved for the first time that is comparable to that which was achieved with ovens from grandmother's times, but with the comfort that can be achieved by the technical equipment of this new generation of roasting and / or baking ovens 1.

10 to 15, as a selection of an abundance of possible variations for the technical implementation of storage elements 29 with surface enlargements 59, some embodiments of such storage elements 29 are shown schematically in cross section. For example, as already mentioned, it is possible to carry out these surface enlargements 59 in the form of a zigzag line. On the other hand, it is also possible to design the latter in the form of semicircles pointing in one direction or with curved surfaces with different radii, for example elliptical, parabolic or the like. Of course, there is also the possibility of arranging surface enlargements 59 in the form of wavy lines in which the wave crests have the same dimensions as the wave troughs. Of course, surface enlargements 59 can also be used in this regard which the dimensions of adjacent wave crests, such as a height 72, or wave troughs, such as a depth 73 (depicted in FIG. 13), can alternate regularly or randomly. For example, it is possible to increase the surface area 59 in such a way that after a series of elevations with smaller dimensions, those with larger elevations follow and this pattern is repeated at regular intervals. It is thereby achieved that the food to be roasted and / or baked goods is easier to detach from the surface of the storage elements 29.

The different height of the elevations and distances 74 (see Fig. 14) between the same can also serve to make the heat and / or moisture more even between the base plate 8 and the roasted and / or baked goods, e.g. the bread to distribute. In addition, the arrangement of these elevations or the formation of several strips with differently shaped elevations with regard to their spacing 75 or height 72 also allows marks on the baked goods, for example in the form of several differently shaped strips, to be attached in order to provide proof of quality or to provide proof of production. At the same time, the baking process can be additionally influenced by the different energy output when the wave crests or wave troughs are designed differently.

It should be pointed out again that due to the large number of possible design variants for surface enlargements 59, only a few can be mentioned here in order not to go beyond the scope of this description.

Finally, for the sake of completeness, it should be pointed out that individual parts have been disproportionately represented in the exemplary embodiments described above in order to improve the understanding of the solution according to the invention. Furthermore, individual parts of the combination of features of the individual exemplary embodiments described above can also form independent solutions according to the invention in conjunction with other individual features from other exemplary embodiments.

Above all, the individual in FIGS. 1, 2, 3; 4; 5; 6; 7; 8th; 9; 10; 11; 12; 13; 14; 15 shown embodiments form the subject of independent, inventive solutions. The relevant tasks and solutions according to the invention can be found in the detailed descriptions of these figures. Reference number allocation

Roasting and / or oven 41 grids

Housing 42 insulating element

Baking chamber 43 reflective layer

Front wall 44 flap

Rear wall 45 drive

Sidewall 46 control device

Side panel 47 control element

Base plate 48 control element

Cover 49 input device

Door 50 sensors

Feed opening 51 line

Storage 52 line

Locking device 53 transmitter

Substructure 54 pipe

Clipboard 55 line

Gas heating or gas heating device 56 bread

Line 57 pastries

Roast gas bottle 58

Fuel 59 surface enlargement

Control valve 60 fan

Shut-off valve 61 middle area

Drain pipe 62 edge area

Introducer 63 edge area

Liquid 64 line

Line 65 footbridge

Pressure supply system 66 handle

Hydraulic pump 67 height

Tank 68 heating device

Storage element 69 stop

Surface 70 sealing element

Gas burner 71 length

Gas burner 72 height

Surface burner 73 depth

Surface burner 74 distance

Length 75 distance

Floor area

angle

Inside width

Central axis

surface

Claims

Patent claims

1. Roasting and / or baking oven, in particular for bread, with a baking space arranged in a housing and lined with heat-resistant and heat or moisture-storing storage elements, with a loading opening which can be closed by a door, and with a heating or Heating device for the baking chamber and a control device belonging to it, characterized in that the heating or heating device is designed as a radiation element for the generation and radiation of heat radiation lying predominantly in the infrared wave range.

2. roasting and / or baking oven according to claim 1, characterized in that the radiation element is formed by a low-temperature infrared radiator.

3. roasting and / or baking oven according to claim 1 or 2, characterized in that the radiation element is formed by a surface burner (33, 34) of a gas burner (31, 32).

4. Roasting and / or baking according to one or more of the preceding

Claims, characterized in that the temperature of the flame of the gas burner (31, 32) is up to 1273 K.

5. frying and / or oven according to one or more of the preceding claims, characterized in that as an energy source for the heating or

Electric current heating process is used.

6. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the radiation elements or surface burners (33, 34) at an angle (37) which is smaller than 90 °, in the direction of the through Surface burner (33, 34) is inclined to the heated areas of storage elements (29).

7. roasting and / or baking oven according to one or more of the preceding claims, characterized in that in the area of at least one of the two side walls (6, 7) of the roasting and / or baking oven (1) a heating or heating device with in Direction of several areas of the storage elements (29) inside the baking Room (3) aligned heating or heating elements or surface burners (33, 34) are provided.

8. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the storage elements (29) are formed by fireclay or bricks or bricks.

9. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the weight of the storage elements (29) is at least so large that at least that energy is stored in the storage elements (29) that the thermal energy consumption for a roasting and / or baking process.

10. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the energy supply for the heating or heating device is interrupted during the roasting and / or baking process.

11. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the total weight of the storage elements (29) per kilogram of fried and / or baked goods is 20 kg to 80 kg.

12. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the specific heat capacity of the material for the lining of the baking chamber (3) at a temperature range from 273 K to 373 K 0.5 kJ / kgK to 1 .2 kJ / kgK.

13. Roasting and / or baking oven according to one or more of the preceding claims, characterized in that the heating or heating elements are arranged in one of the opposite side walls (6, 7) of the baking chamber (3).

14. Roasting and / or baking oven according to one or more of the preceding claims, characterized in that the radiation element or the surface burner (33, 34) towards the bottom of the roasting and / or baking oven (1) forming storage elements ( 29) is directed.

15. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the control device (46) with a remote operable locking device (13) between the door (10) and the housing (2) is connected.

16. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the locking device (13) is released when the burner is switched off.

17. Roasting and / or baking oven according to one or more of the preceding claims, characterized in that an interruption valve for the gas supply is activated when the door lock is open.

18. roasting and / or baking oven according to one or more of the preceding claims, characterized in that the gas supply to the burner is switched off when a preset plan temperature is reached.

19. Roasting and / or baking oven according to one or more of the preceding claims, characterized in that the control device (46) has setting members for the plan temperature in the baking chamber (3) and / or the storage elements (29).

20. Roasting and / or oven according to one or more of the preceding

Claims, characterized in that after reaching the planned temperature in the baking chamber (3) the door (10) is open.

21. Roasting and / or baking oven according to one or more of the preceding claims, characterized in that measuring transducers (50, 53), e.g. Thermocouples, radiation pyrometers for detecting the temperature of the material of the storage elements (29) and / or the baking chamber atmosphere and / or the baked or fried goods are arranged in the interior of the baking chamber (3).

22. Roasting and / or baking oven according to one or more of the preceding

Claims, characterized in that no heat is fed into the baking space (3) over the baking time and / or when the door (10) is open.

23. Roasting and / or baking oven according to one or more of the preceding claims, characterized in that an introduction device (23) for liquid (24), in particular a spray nozzle for water or steam, is arranged in the baking chamber (3).

24. Roasting and / or baking according to one or more of the preceding

Claims, characterized in that an air control member is arranged in the supply line for combustion air.

25. Roasting and / or baking oven, in particular for bread, with a baking chamber arranged in a housing, which is lined with heat-resistant and heat or moisture-storing storage elements, with a loading opening which can be closed by a door, and with a heating or heating device for the Baking chamber and a control device associated therewith, in particular according to one or more of Claims 1 to 24, characterized in that, for example, at least in partial areas of the surface of the baking chamber (3) the base plate (8) and / or the cover (9), storage elements (29) with surface enlargements (59) are arranged.

26. roasting and / or baking oven according to claim 25, characterized in that the surface enlargements (59) on the individual storage elements (29) have different dimensions with regard to their height (72) the wave crests or depth (73) of the wave troughs and / or a distance (74) from immediately adjacent wave crests or wave troughs in a direction transverse to their longitudinal direction is different.

27. Roasting and / or baking oven according to claim 25 or 26, characterized in that storage elements (29) are arranged at least in a partial area of the surface of the baking chamber (3), each with its own wave crests or wave troughs with different dimensions with regard to the height (72) or depth (73) and / or their spacings (74) transverse to their longitudinal direction.

28. A method for baking and / or roasting in a roasting and / or baking oven according to one or more of the preceding claims 1 to 27, characterized in that the energy required for the roasting and / or baking process

Heating the storage elements before the frying and / or baking process is supplied, that this energy supply is switched off and that the radiant heat emitted by the storage elements is predominantly used for frying and / or baking.

29. The method according to claim 28 for baking and / or roasting in a roasting and / or baking oven according to one or more claims 1 to 27, characterized in is characterized in that the weight of the fried and / or baked goods is adapted to the total weight of storage elements available, so that no additional energy source is required for the heating or heating device during the roasting and / or baking process.

30. The method according to claim 28 and / or 29 for baking and / or roasting in a roasting and / or baking oven according to one or more claims 1 to 27, characterized in that the amount of energy to be supplied for heating the storage elements is greater than the heat consumption by the roasting and / or baking goods during the roasting and / or baking process, so that at least the heat losses, for example occur because of the volume work to be performed.

31. The method according to one or more claims 28 to 30, characterized in that the efficiency of the heating or heating device is taken into account when determining the amount of energy required.