EP2191205B1 - Four de cuisson à ouverture de sortie d'air - Google Patents

Four de cuisson à ouverture de sortie d'air Download PDF

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Publication number
EP2191205B1
EP2191205B1 EP08835680.3A EP08835680A EP2191205B1 EP 2191205 B1 EP2191205 B1 EP 2191205B1 EP 08835680 A EP08835680 A EP 08835680A EP 2191205 B1 EP2191205 B1 EP 2191205B1
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EP
European Patent Office
Prior art keywords
pressure sensor
throttle element
baking
outlet opening
control module
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP08835680.3A
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German (de)
English (en)
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EP2191205A2 (fr
Inventor
Christian Braun
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Miwe Michael Wenz GmbH
Original Assignee
Miwe Michael Wenz GmbH
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Publication date
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Publication of EP2191205A2 publication Critical patent/EP2191205A2/fr
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Publication of EP2191205B1 publication Critical patent/EP2191205B1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2021—Arrangement or mounting of control or safety systems

Definitions

  • the invention relates to an oven with a baking chamber, which is provided with an outlet opening, can escape through the gases from the oven. It further relates to a method for operating a baking oven.
  • Ovens usually have a heating device, are heated by the air and / or steam as the heating medium to the temperature required for baking (usually considerably above 100 ° C).
  • the gaseous heating medium in particular also the steam resulting from baking, emerges out of the baking chamber of the oven after a certain time through the outlet opening.
  • Conventional ovens are constructed so that a negative pressure of approximately 0.1 mbar (10 Pa) prevails in the outlet. This low vacuum ensures optimum operating conditions during baking, with the heated and humidified atmosphere remaining in the oven for a sufficient period of time to prevent the baked goods from drying out.
  • the train in the air outlet opening ie the value of the negative pressure relative to the ambient pressure
  • the pipe for discharging the gases from the baking chamber is provided with a draft control flap, which opens to the environment. If the overpressure is too great, the draft control flap allows the inflow of ambient air into the chimney or into the pipe carrying the exhaust air and exhaust gases out of the oven.
  • the draft control valve has a certain opening resistance, so that it opens at a certain negative pressure of the outflowing gases. In this way, the negative pressure at the outlet opening for the heating medium can be adjusted to a constant value in adaptation to the installation situation of the oven.
  • ambient air changes the steam significantly its physical properties. In particular, the recoverable from the steam energy decreases.
  • a tunnel oven which has no closed oven but a tunnel-like baking chamber through which the dough pieces are passed on a conveyor belt.
  • two throttle valves are provided, which are regulated such that no unacceptably high negative pressures in the region of the bakery entry and the baked goods outlet of the respective tunnel sectors arise to prevent the influx of ambient air into the baking chamber.
  • Object of the present invention is to ensure the constant baking conditions while avoiding the admixture of ambient air to the outflowing gases.
  • the draft regulating flap is laid in the flow cross section for the outflowing gases. It no longer releases an opening leading to the environment as in the prior art. Instead, it changes the flow resistance of the gases in the channel carrying the outflowing gases.
  • a possible type of control is the setting of a constant negative pressure of 10 Pa compared to the ambient pressure. This value, which has already been preferred in the past, can be set reliably by the control loop, in which the pressure in the baking chamber or shortly before the throttle element is determined.
  • the admixture of ambient air, which reduces the saturation of the vapor in the exiting heating gas and thereby causes the dew point to drop, is not necessary for maintaining a constant underflow value at the outlet opening.
  • a need for such a setting arises in particular when the withdrawal conditions are variable behind the outlet opening.
  • the heating medium emerging from the baking chamber is often not simply released into the atmosphere.
  • the heating medium can be used for the treatment of warm water or for other heating purposes.
  • Such an energy recovery module is for example from the German utility model DE 297 09 784 U1 and DE 20 2006 003 153 U1 known. Often several ovens in a bakery are connected to a common energy recovery module.
  • the energy recovery module typically includes a fan to ensure reliable transport of the heating medium exiting the oven through the energy recovery module.
  • the negative pressure at the outlet thus depends on the fan power. If several ovens are connected in parallel and are coupled to an energy recovery module via a common piping for the exiting heating medium, they interact with each other.
  • the flow situation at the exit opening of each one of the ovens may vary widely depending on the amount of hot gases from the other ovens and depending on the operating point of the energy recovery module.
  • fluctuations in the negative pressure in the region of the outlet opening of a baking oven can result from the fact that several more, coupled to the same energy recovery module ovens, are switched on or off. But there are also fluctuations the negative pressure at the air outlet openings by atmospheric influences, such as wind, which pushes into the opening of the amine, possible.
  • a second pressure sensor which is connected to the control module, can be arranged on the side of the throttle element which is located outside the baking chamber.
  • This second pressure sensor essentially measures the ambient pressure and is therefore preferably mounted on the outside of the furnace housing or the tube for the exiting heating gas.
  • the second pressure sensor may be formed in practice from the second side of a diaphragm of a differential pressure sensor.
  • the first side of the diaphragm of the differential pressure sensor forms the first pressure sensor. In this way, the differential pressure sensor provides a signal which the differential pressure between the outlet opening of the oven and the environment.
  • the ambient pressure but the pressure directly behind the Drosseklappe as a reference value.
  • the static pressure measured immediately after the throttle valve is supplied to the second pressure sensor.
  • the control module may be configured such that it forms a difference value from the measured value of the second pressure sensor and the measured value of the first pressure sensor, which is used for the control of the drive for the throttle element.
  • This differential pressure between ambient pressure and pressure in the region of the air outlet opening is decisive for the flow velocity of the heating medium within the baking chamber and through the air outlet opening.
  • the control module can regulate the throttle element such that a constant difference value is maintained.
  • the control module can also regulate the throttle element to a variable difference value. For example, it may be desirable at certain times of a baking program for certain dough pieces that the baking atmosphere remains unchanged over a longer period of time. This can be the case, for example, immediately after humidification of the baking chamber with superheated steam. If a hot steam is supplied to the baking chamber, it may be advantageous for the baking result if the high humidity is kept for as long as possible.
  • the control module can regulate the throttle element such that the air outlet is closed.
  • a particularly fast exchange of the baking atmosphere may be desired.
  • a quick change of the baking temperature at a certain time of the baking program can be beneficial. This can be achieved by: the throttle valve is fully opened and thereby a maximum pull in the air outlet opening of the oven is achieved.
  • a throttle element in particular a pivotable throttle valve or a linearly displaceable slide can be used.
  • Throttle valves are already sold ready installed in Rohfabitesen, where they are provided with electric drives and differential pressure measuring devices.
  • the differential pressure gauges measure the difference between the pressure immediately before the throttle and immediately after the throttle.
  • the pressure value immediately behind the throttle valve may be influenced by the flow velocity of the medium in the region of the throttle valve. Therefore, for the value of the ambient pressure, it is preferable to arrange an external pressure sensor, for example, on the housing of the furnace.
  • the invention further relates to a method for operating a baking oven with a baking chamber, which is provided with an outlet opening through which gases can escape from the baking chamber.
  • a throttle element arranged in the region of the outlet opening is actuated by a drive controlled by a regulating module to vary the flow cross section for the outflowing gases, and a first pressure sensor, which is arranged on the side of the throttle element lying to the baking chamber, conducts a measurement signal to the control module.
  • the measuring signal can be transmitted either electrically via a pressure line or via a converter, which converts the detected pressure value into an electrical quantity, and an electrical conductor.
  • any negative pressure in the region of the air outlet opening can be set by the control module.
  • a second pressure sensor on the side of the throttle element lying outside the baking chamber can conduct a measuring signal to the control module.
  • the control module preferably forms the measured value of the second pressure sensor and the measured value of the first Pressure sensor, a difference value, which is used for the control of the drive for the throttle element.
  • control module can regulate the throttle element such that a constant difference value is maintained.
  • a variable difference value can be achieved, which assumes specific values over the time of the baking program.
  • the air exiting through the exit port may be directed to an energy recovery module.
  • the outlet opening of the oven can be sealed by the throttle element substantially. In this way, the negative pressure in the region of the air outlet opening can be set to virtually zero.
  • Fig. 1 is to recognize a craft baking oven 1, which is coupled via an exhaust pipe 2 with a power recovery module 3.
  • the oven 1 consists of a thermally insulated wall, which delimits the oven.
  • Other components of the oven 1 such as heater, blower, steam generator, oven control, etc. are not shown in the drawings.
  • an outlet opening 4 is arranged, to which a pipe socket 5 is connected.
  • the medium in the oven chamber of the oven 1, in particular the heated air and heated water vapor escape from the oven.
  • the emerging from the baking chamber through the pipe socket 5 heating medium, in particular the hot steam, is passed through the exhaust pipe 2 to the energy recovery module 3, where thermal energy is removed from the gaseous medium via heat exchangers.
  • the thermal energy is used in particular for heating domestic water.
  • the energy recovery module can also be fed with the burner's hot flue gas. This gas is released from toxins in a flue gas scrubber. Furthermore, it is also deprived of thermal energy for heating service water.
  • the function of such an energy reclaim module is, for example, in the German Utility Model DE 297 09 784 U1 described.
  • a pipe section 6 is placed, which is flowed through by the exiting from the baking chamber gases and in which a throttle valve 7 is received as a throttle element.
  • the pipe section 6 with the throttle valve 7 is detailed in the FIGS. 2 and 3 shown.
  • the rotational position of the throttle valve 7 is adjusted by an electric drive motor 8 and changes the flow cross section for the exiting gases.
  • the drive motor 8 is controlled by a flanged control module 9.
  • the control module 9 has two signal inputs 10,11. These signal inputs 10,11 can be fed signals from pressure sensors.
  • the first pressure sensor 12 (see Fig. 3 ) is arranged upstream of the throttle valve 7 in the flow direction.
  • the pressure sensor 12 essentially measures the pressure prevailing at the outlet opening of the baking chamber.
  • the second pressure sensor 13 is connected via a pressure line 14 to the environment. In other words, the second pressure sensor 13 detects the pressure values of the air surrounding the oven. This pressure value is independent of the suction generated from the energy recovery module 3 via the exhaust pipe 2 in the area behind the throttle valve 7. As mentioned above, alternatively, the pressure value directly behind the throttle valve may be supplied to the second pressure sensor.
  • a plurality of ovens 1 can be connected to an energy recovery module 3.
  • the throttle valve 7 allows a constant adjustment of the negative pressure in the region of the outlet opening 4 of each of these furnaces, regardless of the operating parameters of the other furnaces and independent of the operating parameters of the energy recovery module. 3
  • the tube cross-section is substantially sealed. In this way, escape of the atmosphere into the oven 1 can be completely prevented in certain phases of the baking program.
  • an increased outflow of gases from the oven 1 can be promoted by the throttle valve 7 is pivoted in a pipe axis intersecting plane. This results in a low flow resistance through which e.g. a particularly rapid exchange of the atmosphere in the baking chamber of the oven, e.g. to lower the temperature, can be achieved.
  • any suitable throttle element can be used.
  • a slider can be used, which covers the cross-section of the pipe section 6 more or less.
  • a dazzle-like tube closure with which the flow cross-section can be varied.
  • control module 9 can be coupled to the control of the oven.
  • the baking oven control gives the control module 9 different desired pressure values as a function of the baking program.
  • the desired pressure values preferably define differential pressures, ie the value of the negative pressure, which prevails in the region of the outlet opening 4 with respect to the atmosphere surrounding the furnace.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Drying Of Solid Materials (AREA)
  • Baking, Grill, Roasting (AREA)

Claims (14)

  1. Four de cuisson (1) présentant un espace de cuisson qui est délimité par une paroi thermiquement isolante, et conçu avec une ouverture de sortie (4) à travers laquelle les gaz peuvent s'échapper de l'espace de cuisson, dans lequel dans la région de l'ouverture de sortie (4) est agencé un élément d'étranglement (7) servant à faire varier la section transversale d'écoulement des gaz sortants, lequel est accouplé avec un système de commande (8) contrôlé par un module de régulation (9), caractérisé en ce qu'un premier détecteur de pression (12) connecté au module de régulation (9), devant l'élément d'étranglement (7) sur le côté faisant face à l'espace de cuisson de l'élément d'étranglement (7), mesure essentiellement la pression qui règne au niveau de l'ouverture de sortie (4) de l'espace de cuisson, et en ce qu'un second détecteur de pression (12) connecté au module de régulation (9) sur l'extérieur du côté faisant face à l'espace de cuisson de l'élément d'étranglement (7) mesure essentiellement la pression atmosphérique.
  2. Four de cuisson (1) selon la revendication 1, caractérisé en ce que le second détecteur de pression va être formé du second côté d'une membrane d'un capteur de pression différentielle, dans lequel le premier côté de la membrane du capteur de pression différentielle forme le premier détecteur de pression.
  3. Four de cuisson (1) selon la revendication 1, caractérisé en ce que le module de régulation (9) est configuré de manière à former une valeur de différence d'après la valeur mesurée du second capteur de pression (13) et la valeur mesurée du premier capteur de pression (12), qui va être utilisée pour la régulation du système de commande (8) pour l'élément d'étranglement (7).
  4. Four de cuisson (1) selon la revendication 1, 2 ou 3, caractérisé en ce que le module de régulation (9) régule l'élément d'étranglement (7) de telle sorte qu'une valeur de différence est maintenue constante.
  5. Four de cuisson (1) selon la revendication 1, 2 ou 3, caractérisé en ce que le module de régulation (9) régule l'élément d'étranglement (7) de telle sorte qu'une valeur de différence est obtenue, qui devient au cours du temps une valeur prédéterminée d'un programme de cuisson.
  6. Four de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé en ce que l'ouverture de sortie (4) conduit à un module de récupération d'énergie (3).
  7. Four de cuisson (1) selon l'une quelconque des revendications précédentes, caractérisé en ce que l'élément d'étranglement est une soupape d'étranglement (7) ou un clapet.
  8. Procédé pour faire fonctionner un four de cuisson (1) présentant un espace de cuisson qui est délimité par une paroi thermiquement isolante, et conçu avec une ouverture de sortie (4) à travers laquelle les gaz peuvent s'échapper de l'espace de cuisson, dans lequel pour faire varier la section transversale d'écoulement des gaz sortants est actionné un élément d'étranglement (7) agencé dans la région de l'ouverture de sortie (4), à l'aide d'un système de commande (8) contrôlé par un module de régulation (9), caractérisé en ce qu'un premier détecteur de pression (12) devant l'élément d'étranglement (7), et sur le côté faisant face à l'espace de cuisson de l'élément d'étranglement (7), mesure essentiellement la pression qui règne au niveau de l'ouverture de sortie (4) de l'espace de cuisson, et envoie un signal de mesure au module de régulation (9), dans lequel un second détecteur de pression (12) sur l'extérieur du côté faisant face à l'espace de cuisson de l'élément d'étranglement (7) mesure essentiellement la pression atmosphérique, et envoie un signal de mesure au module de régulation (9).
  9. Procédé selon la revendication 8, caractérisé en ce que le second détecteur de pression va être formé du second côté d'une membrane d'un capteur de pression différentielle, dans lequel le premier côté de la membrane du capteur de pression différentielle forme le premier détecteur de pression.
  10. Procédé selon la revendication 8, caractérisé en ce que le module de régulation (9) forme une valeur de différence d'après la valeur mesurée du second capteur de pression (13) et la valeur mesurée du premier capteur de pression (12), qui va être utilisée pour la régulation du système de commande (8) pour l'élément d'étranglement (7).
  11. Procédé selon la revendication 8, 9 ou 10, caractérisé en ce que le module de régulation (9) régule l'élément d'étranglement (7) de telle sorte qu'une valeur de différence est maintenue constante.
  12. Procédé selon la revendication 8, 9 ou 10, caractérisé en ce que le module de régulation (9) régule l'élément d'étranglement (7) de telle sorte qu'une valeur de différence est obtenue, qui devient au cours du temps une valeur prédéterminée d'un programme de cuisson.
  13. Procédé selon l'une quelconque des revendications 8 à 12, caractérisé en ce que l'ouverture de sortie (4) des gaz sortants va conduire à un module de récupération d'énergie (3).
  14. Procédé selon l'une quelconque des revendications 8 à 13, caractérisé en ce que l'ouverture de sortie (4) peut être fermée de manière sensiblement étanche au travers de l'élément d'étranglement (7).
EP08835680.3A 2007-09-28 2008-09-24 Four de cuisson à ouverture de sortie d'air Active EP2191205B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102007046892 2007-09-28
DE102008012395A DE102008012395A1 (de) 2007-09-28 2008-02-29 Backofen mit Luftaustrittsöffnung
PCT/EP2008/062798 WO2009043779A2 (fr) 2007-09-28 2008-09-24 Four de cuisson à ouverture de sortie d'air

Publications (2)

Publication Number Publication Date
EP2191205A2 EP2191205A2 (fr) 2010-06-02
EP2191205B1 true EP2191205B1 (fr) 2017-02-22

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP08835680.3A Active EP2191205B1 (fr) 2007-09-28 2008-09-24 Four de cuisson à ouverture de sortie d'air

Country Status (3)

Country Link
EP (1) EP2191205B1 (fr)
DE (1) DE102008012395A1 (fr)
WO (1) WO2009043779A2 (fr)

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DE102008036684A1 (de) * 2008-08-06 2010-02-11 Rational Ag Gargerät und Verfahren zum Überwachen eines Garprozesses
DE102009039689A1 (de) * 2009-09-02 2011-03-03 Ganzenmüller, Ulrike Backofen-Abluft-Wärmerückgewinnungsanlage
DE102010018962B4 (de) 2010-04-23 2018-04-26 Wiesheu Gmbh Vorrichtung und Verfahren zur Wärmebehandlung von Lebensmitteln
EP2697569B1 (fr) * 2011-04-15 2017-07-12 BSH Hausgeräte GmbH Appareil de cuisson à la vapeur, en particulier four à vapeur
AU2012249475A1 (en) * 2011-04-27 2013-11-07 Electrolux Home Products, Inc. Flow control device for an oven
DE102014110376B4 (de) * 2014-07-23 2018-04-26 Miwe Michael Wenz Gmbh Backofen und Backverfahren mit optimiertem Backraumdruck
DE102016119690B4 (de) 2016-10-17 2020-01-23 Miwe Michael Wenz Gmbh Vorrichtung zur thermischen Behandlung von Lebensmitteln unter Einwirkung von Schwaden mit dynamischer Abluftregelung
CN114451429B (zh) * 2022-01-27 2022-11-01 武汉市仟吉食品有限公司 清洁标签烘焙食品加工用烤炉
WO2023234885A1 (fr) * 2022-06-03 2023-12-07 Femas Metal San. Ve Tic. A.S. Four à vapeur avec tuyau d'entrée d'eau
DE102022124698A1 (de) 2022-09-26 2024-03-28 Miwe Michael Wenz Gmbh Backofen mit Brennkammerdruckregelung

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DE50108057D1 (de) * 2000-05-17 2005-12-22 V Zug Ag Zug Backofen-Entlüftung
US6987246B2 (en) * 2001-09-07 2006-01-17 Alto-Sham, Inc. Humidity control system for combination oven
DE10232992A1 (de) * 2002-07-19 2004-01-29 Albatros Applied Technologies Gmbh Luftabzugsvorrichtung und Luftabzugsverfahren
DE10245773C1 (de) * 2002-09-26 2003-12-04 Wiesheu Gmbh Vorrichtung zur Wärmebehandlung von Lebensmitteln
DE10330250B3 (de) * 2003-07-04 2004-12-23 Rational Ag Gargerät mit Beschwadungseinrichtung
DE202006003153U1 (de) * 2006-03-01 2006-07-06 Esterka, Elke Energierückgewinnungsmodul

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Also Published As

Publication number Publication date
DE102008012395A1 (de) 2009-04-23
WO2009043779A3 (fr) 2010-01-07
EP2191205A2 (fr) 2010-06-02
WO2009043779A2 (fr) 2009-04-09

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