EP3554245A1 - Procédé de commande et/ou de régulation du débit de gaz dans la chambre de cuisson d'un dispositif de cuisson - Google Patents

Procédé de commande et/ou de régulation du débit de gaz dans la chambre de cuisson d'un dispositif de cuisson

Info

Publication number
EP3554245A1
EP3554245A1 EP17811337.9A EP17811337A EP3554245A1 EP 3554245 A1 EP3554245 A1 EP 3554245A1 EP 17811337 A EP17811337 A EP 17811337A EP 3554245 A1 EP3554245 A1 EP 3554245A1
Authority
EP
European Patent Office
Prior art keywords
baking
volume flow
flow
baking chamber
volume
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.)
Withdrawn
Application number
EP17811337.9A
Other languages
German (de)
English (en)
Inventor
Markus BIBARIC
Stefan Jiraschek
Karl Miller
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.)
Haas Food Equipment GmbH
Original Assignee
Haas Food Equipment GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Haas Food Equipment GmbH filed Critical Haas Food Equipment GmbH
Publication of EP3554245A1 publication Critical patent/EP3554245A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
    • A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/26—Ovens heated by media flowing therethrough by hot air
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/28—Ovens heated by media flowing therethrough by gaseous combustion products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/40—Bakers' ovens characterised by the means for regulating the temperature

Definitions

  • the invention relates to a method according to the preamble of the independent
  • the invention relates to a method for controlling and / or regulating the gas flow rate in the baking chamber of a baking device, in the manufacture of baked, preferably edible products an endless
  • Baking devices for the industrial production of baked, preferably edible, products are known and published in different versions.
  • baking devices are known in which along a
  • Endless conveyor openable and closable baking tongs are provided, wherein the baking tongs lined up one after the other in each case
  • Baking mass application area for applying a baking compound to an open baking tongs a closing area for closing the baking tongs, a baking chamber heated by a heater for baking the baked products in the
  • the following invention relates to such a baking apparatus used for the production of wafer products, such as flat wafers or
  • Hollow waffles suitable and / or set up.
  • increased attention is paid to the quality and efficiency of production.
  • energy efficiency is particularly important.
  • the heating power is increased according to the prior art.
  • Convection fan is provided.
  • Such baking devices usually comprise a Vorkopf, in which the baking mass order happens.
  • This Vorkopf is usually unheated and is preferably rinsed with fresh air, so that the temperature in the Vorkopf is lower than in the oven and in particular essentially the
  • Ambient temperature corresponds.
  • the moving on the endless conveyor baking tongs are moved from the baking chamber in the Vorkopf, so that an opening of the baking chamber must be provided for Vorkopf.
  • suction fans were previously used in the fume hood of the oven according to the prior art. Their suction power has been set so high that, without taking into account the actually necessary suction and a partial flow from the Vorkopf and air from the hall through the Vorkopfö réelle is sucked through the exhaust fan with certainty. This excessive suction power, however, more heat than necessary is withdrawn, which heat energy is lost. To be able to avoid with certainty that hot baking gas can get into the front of the oven, but was previously taken from a low extraction performance so far.
  • Baking device in particular energy efficiency, leads.
  • the gas flow rate in the baking chamber of the baking device is optimized.
  • the invention is intended to prevent entry of backspace gases into the precutting head.
  • this also includes special heating and drying modes being provided in order to provide a
  • the invention relates to a method for controlling and / or regulating the gas flow rate in the baking chamber of a baking device, for producing baked, preferably edible, products an endless baking tong chain along a closed orbit through a Vorkopfö réelle of a baking chamber in a Vorkopf and by a Vorkopfö réelle of Head is moved into the oven, comprising the following steps:
  • Volume flow is formed, and that the performance of the suction fan and / or the power of the convection fan are controlled and / or regulated so that the extracted volume flow is greater than or equal to the sum of the introduced volume flow and the volume expanding in the oven volume, so that the introduced volume flow and sucked in the baking chamber expanding flow through the suction fan, in particular be completely sucked.
  • Baking mass exiting baking steam volume flow is formed.
  • volume flow of the volume balance the convection air volume flow
  • Vorkopfvolumenstrom optionally comprises a Vorkopfvolumenstrom sucked through the Vorkopf opening, or that the introduced into the oven volume flow of Volume balance is formed by the convection air flow and optionally sucked by the Vorkopfö Samuelen Vorkopfvolumenstrom.
  • the volume flow of the volume balance extracted from the baking chamber corresponds to the suction volume flow.
  • the baking steam volume flow exiting during the baking of the baking compound is formed according to the following specification: igual water
  • V Backdamp is the escaping baking steam volume flow
  • m batter water is the baking mass water mass flow exiting from the baking mass during baking
  • p dough steam is the density of the escaping baking steam volumetric flow.
  • the aspirated volume flow by a safety factor in the range between 1, 00 and 1, 50, preferably between 1, 05 and 1, 25, more preferably 5% greater than the sum of the introduced
  • the power of the exhaust fan by the control or regulation of the frequency of the main exhaust fan of the
  • v A.bsaug is the suction volume flow
  • V C02 in the combustion of the fuel with the primary air
  • V N2 is the nitrogen volume flow of the primary air used for combustion and optionally secondary air
  • v convection air to the convection air volume flow with the temperature at the inlet to the baking device or in the baking chamber
  • T AB is the temperature of the convection air volume flow exiting the baking device or from the baking chamber
  • T is the temperature of the TO Konvezzyvolumenstroms upon entry into the
  • V VO rkopf, T Ab is the Vorkopfvolumenstrom with the temperature at the exit from the baking device or from the baking chamber ,
  • the method is preceded by a preheating phase and a drying phase and the method has a first
  • Normallessnesssmodus and a second normal operating mode includes, and that the preheat phase of the drying phase is upstream, and that the drying phase is upstream of the first normal operating mode, and that the first
  • Normal operating mode is the second normal operating mode upstream.
  • the method is preceded by a preheating phase, wherein the heating device arranged in the baking device is operated at a power between 25% and 75%, preferably between 35% and 65%, particularly preferably 50% of its maximum power, and the exhaust fan and the convection fan is operated at a power of between 50 and 100%, preferably between 75% and 100%, most preferably 100% of its maximum power.
  • the process is preceded by a drying phase, wherein the heating device arranged in the baking device is operated at a power of between 50% and 85%, preferably between 60% and 75%, more preferably 66% of its maximum power, and the exhaust fan and the convection fan is operated at a power of between 50% and 100%, preferably between 75% and 100%, most preferably 100% of its maximum power.
  • the method a first
  • Normal operating mode comprises, in this first normal operating mode, the arranged in the baking device heater with a power between 50% and 100%, preferably between 75% and 100%, particularly preferably 100% of their
  • the method has a second
  • Normal operating mode comprises, in this second normal operating mode, the power of the arranged in the baking device heater by specifying a target temperature, in particular a baking plate target temperature, regulated or controlled, the baking plate temperature by a on the outside of a baking plate the baking tong chain arranged temperature measuring device, in particular a temperature sensor is determined or determinable.
  • the convection air volume flow comprises a frame cooling air volume flow, wherein the
  • Frame cooling air volume flow is adapted to cool parts of the baking device.
  • the endless baking tongs chain moves continuously circulating through the baking chamber along a closed loop, and that the baking tongs chain can be moved up and down, in particular up and down
  • the baking chamber is an in
  • Substantially closed execution of the baking chamber is also a horizontal or one of the main extension direction of the baking tong chain following
  • the volume flow expanding in the baking chamber can correspond to an expanding introduced volume flow.
  • the volume flow that expands in the baking space can be formed from or comprise components introduced into the baking space, which expand in the baking space.
  • Mass flow of the individual component streams thus remains substantially constant. Only the volume flow of these component streams is possibly larger. The expanding in the oven volume flow can through the
  • Backdampfvolumenstrom which results from phase transition of the dough or baking mass water contained in the baking mass, include or be formed from.
  • the expanding in the oven volume flow can the
  • Verbrennungskomponentenvolumenstrom which by the combustion of the Fuel volume flow and the primary air volume flow arises, include or be formed.
  • a volume balance is formed, which takes into account all relevant volume flows of the baking device, so that the
  • Gas throughput in the oven can be optimized. These are optional
  • introduced volume flow which takes into account the expanding volume flow in the oven and the extracted from the oven volume flow.
  • one or more fans are controlled such that it is ensured that the aspirated volume flow is greater than or equal to the introduced volume flow and the expanding volume in the oven.
  • a safety factor is used to take into account, for example, computational inaccuracies.
  • this safety factor can be kept low depending on the components of the baking device. Furthermore, this safety factor can be kept very low depending on the volume flow and in particular also dependent on the load, whereby the gas flow rate in the oven is optimized.
  • the volume flow of the volume balance introduced into the baking chamber comprises, in particular, a convection air volume flow, which is introduced into the baking space by a convection fan.
  • the volume flow introduced into the baking chamber comprises
  • volume flow introduced into the baking chamber comprises the volume balance
  • the volume flow of the volume balance which expands in the baking chamber comprises
  • combustion component volume flow for example, the combustion of the fuel with the primary air resulting combustion component volume flow.
  • the combustion component volume flow thus comprises, in particular a carbon dioxide volume flow, a water volume flow, a nitrogen volume flow and in the case of combustion with excess air, in particular an occurring excess air volume flow.
  • baking steam volumetric flow which emerges from the strong heating of the, in particular water-containing, baking mass in vaporous form from this. Baking masses for the preparation of baked
  • Products are usually water-based baking masses, this water evaporates abruptly at the entrance of the baking tongs in the oven and from the in the
  • Baking device introduced baking mass or from the, the baking mass
  • the volume balance includes consideration of the compression or expansion of the various volume flows and / or gases by the heating or cooling of the volume flows and / or the gases in the oven.
  • either the convection air volume flow and / or the suction volume flow is controlled and / or regulated for controlling and / or regulating the gas flow rate.
  • This control and / or regulation is for example by a
  • the determination of the volume balance may require the knowledge of further parameters of the method. If necessary, to determine the
  • Convection air volume flow to be provided a sensor which is adapted to measure the volume flow and / or monitor. If necessary, such a sensor may also be provided for monitoring and / or measuring the extraction volume flow. If appropriate, such a sensor can also be used for measuring and / or monitoring the primary air volume flow and / or the
  • Fuel volume flow may be provided.
  • a sensor may be provided which is adapted to the introduced
  • a sensor may be provided which is adapted to monitor and / or measure the introduced Vorkopfvolumenstrom. From the
  • Baking mass flow can then subsequently the
  • Back mass flow mass flow can be calculated.
  • Extraction fan is provided.
  • control device and / or a
  • Control device provided which is / are configured to evaluate all measured and / or monitored by the sensors and / or control devices signals.
  • this control device and / or control device is adapted to perform the method for controlling and / or regulating the gas flow rate in the oven.
  • a volumetric flow introduced via a blower can also be determined by way of characteristic numbers or characteristic diagrams of the blower. For example, from the speed of the blower, the flow rate and thus the subsidized
  • Volume flow can be determined.
  • the expansion of the gases by the heating in the baking chamber can be calculated, for example, via the ratio of the temperatures of the supplied volume flow and / or the supplied volume flows and / or the gases and the temperature in the oven.
  • the baking steam volume flow results in particular from the water content of the baking mass, from the amount of baking compound applied baking time, from the conveying speed of the endless conveyor or the baking tongs and optionally from the density of the resulting baking steam.
  • the volume flows of the combustion gases arise in particular over
  • combustion equations of the fuel used and the primary air If necessary, it is necessary to consider and extract an excess air volume flow that occurs when the fuel is burned with excess air. If necessary, the combustion component volume flow can be calculated via the heating power and the lambda value.
  • an oxygen sensor or a lambda probe can be provided in order to be able to determine the excess air volume flow.
  • the Vorkopfvolumenstrom can for example be selected based on experience and in particular in the range of 200 to 2000 m 3 / h, preferably between 400 and 1200 m 3 / h. Particularly preferably, the pre-head volume flow is less than 800 m 3 / h.
  • An advantage of the method according to the invention for controlling and / or regulating the gas throughput in the baking chamber by forming a volume balance is, in particular, the regulating speed and / or the control speed or the possibility of an anticipatory control and / or control.
  • the volume to be sucked off or the volume flow to be extracted increases abruptly when switching from an operating mode without baking mass order to an operating mode with baking mass order, since in the case of
  • Baking device introduced baking mass or from the baking mass
  • a further advantage of the method according to the invention is that, due to the precisely matched convection air flow and / or suction volume flow, unused volume flows, in particular the incorrect air volume flow, are reduced or reduced to a minimum. As a result, only the absolutely required volume flows are preferably introduced into the baking chamber, whereby the efficiency, in particular the energy efficiency, of the baking device is increased by a multiple. On the one hand, the required power of the convection fan and / or the
  • the method according to the invention makes it possible for the exiting outflow volume flow to have a substantially higher temperature than in the case of conventional baking devices, as a result of which, where appropriate
  • Downstream heat exchangers can be operated much more efficiently. Due to the higher temperature of the Absaugvolumenstroms a significant increase in the efficiency of an optionally downstream heat exchanger is possible. As a result, the efficiency, in particular the energy efficiency of the baking device as well as the entire production can be significantly increased or improved.
  • Another advantage of the control and / or regulation according to the invention is that the systems for ventilation and / or air conditioning of the building surrounding the baking device can be dimensioned substantially smaller in their performance.
  • the endless baking tongs chain moves continuously circulating through the baking chamber along a closed orbit, and that the baking tong chain comprises openable and retractable baking tongs, in particular openable and foldable.
  • the baking tongs along the orbit in each case successively: a baking mass application area for applying a baking compound to an open baking tongs, a closing area for closing the baking tongs, the baking chamber for baking the baked products in the baking tongs,
  • Baking tongs chain successively: an upper substantially horizontally extending transport plane, a rear deflection, a lower im
  • Deflection area includes that the baking tong chain is guided in the rear deflection by deflection by 180 ° from the upper transport plane to the lower transport plane, and that the baking tong chain in the front deflection by
  • Fig. 1 shows a schematic side view of a possible embodiment of a baking oven according to the invention.
  • baking chamber 1 baking device 2, baking tong chain 3, pre-head opening 4, pre-head 5, fuel volume flow 6, primary air volume flow 7, heating device 8, convection air volume flow 9, suction volume flow 10, expanding
  • FIG. 1 shows a schematic side view of a baking device 2, in which the method according to the invention for controlling and / or regulating the gas flow rate can be used.
  • the baking device 2 comprises an endless conveyor 16 or a baking tong chain 3, on which or the juxtaposed baking tongs 15 are provided.
  • the baking device 2 has a Vorkopf 5 and a baking chamber. 1
  • heaters 8 are arranged in the baking chamber 1 in the baking chamber 1 in the heater 8, a fuel flow 6, in particular a gaseous fuel, and a primary air flow 7 are introduced. The fuel of the fuel volume flow 6 and the primary air of the primary air volume flow 7 are used to heat the
  • Baking chamber 1 burned in the heaters 8 of the oven 1.
  • the combustion component volume flow 13 comprises in particular the
  • Combustion component volume flow 13 a nitrogen flow, the primary air used for combustion and optionally the
  • a convection device in particular a convection fan, a.
  • the combustion of the fuel and the primary air and the convection air volume flow 9 must be at a
  • This Backdampfvolumenstrom 14 is formed by the strong heating of the
  • Baking steam volume flow 14 is in particular of the baking mass water quantity, which emerges during baking from the baking mass, and the density of the exiting
  • the introduced volume flow which from the convection air flow 9 and the Vorkopfvolumenstrom 12 is formed in the baking chamber 1 expanding volume flow 1 1, which from the combustion component volume flow 13 and the
  • Extraction volume flow 10 is greater than the sum of the introduced volume flow and in the baking chamber 1 expanding volume flow 1 1. This ensures that the introduced volume flow and the expanding in the oven 1
  • volume flow 1 1 are sucked through the exhaust fan. An entry of the baking chamber gases in the Vorkopf 5 is thus prevented.
  • the baking device 2 has an endless baking tong chain 3 which continuously revolves along a closed circulating path and moves through a baking chamber 1.
  • the baking tong chain 3 comprises baking tongs 15 which can be opened and closed, in particular open and closed.
  • the baking tongs 15 run along the orbit in succession: one
  • the orbit, along which the baking tong chain 3 rotates, comprises in succession: an upper substantially horizontally extending transport plane, a rear deflection region, a lower substantially horizontally extending transport plane and a front deflection region.
  • the baking tong chain 3 is in the rear deflection by deflection by 180 ° from the upper

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

La présente invention concerne un procédé de commande et/ou de régulation du débit de gaz dans la chambre de cuisson (1) d'un dispositif de cuisson (2), lors dudit procédé, pour fabriquer des produits cuits, une chaîne des pinces de cuisson (3) est déplacée le long d'un trajectoire circulaire à travers la chambre de cuisson (1), ledit procédé comprenant les étapes consistant : à fournir de manière commandée ou régulée un débit volumique de carburant (6), éventuellement à fournir de manière commandée ou régulée un débit volumique d'air de convection (9) ; et à aspirer de manière commandée ou régulée un débit volumique d'aspiration (10), pour commander et/ou réguler le débit volumique d'aspiration (10) et/ou le débit volumique d'air de convection (9), un équilibre de volume du débit volumique introduit dans la chambre de cuisson (1), du débit volumique (11) en expansion dans la chambre de cuisson (1) et du débit volumique évacué de la chambre de cuisson (1) étant réalisé et la puissance du ventilateur d'aspiration et/ou la puissance du ventilateur de convection étant commandées et/ou régulées de telle sorte que le débit volumique aspiré est supérieure ou égale à la somme du débit volumétrique introduit et du débit volumique (11) en expansion dans la chambre de cuisson (1) de telle sorte que le débit volumique introduit et le débit volumique (11) en expansion dans la chambre de cuisson (1) sont aspirés au moyen du ventilateur d'aspiration.
EP17811337.9A 2016-12-15 2017-12-13 Procédé de commande et/ou de régulation du débit de gaz dans la chambre de cuisson d'un dispositif de cuisson Withdrawn EP3554245A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP16204210.5A EP3335563A1 (fr) 2016-12-15 2016-12-15 Procédé de commande et/ou de régulation du flux de gaz dans une chambre de cuisson d'un dispositif de cuission
PCT/EP2017/082624 WO2018109009A1 (fr) 2016-12-15 2017-12-13 Procédé de commande et/ou de régulation du débit de gaz dans la chambre de cuisson d'un dispositif de cuisson

Publications (1)

Publication Number Publication Date
EP3554245A1 true EP3554245A1 (fr) 2019-10-23

Family

ID=57754954

Family Applications (2)

Application Number Title Priority Date Filing Date
EP16204210.5A Withdrawn EP3335563A1 (fr) 2016-12-15 2016-12-15 Procédé de commande et/ou de régulation du flux de gaz dans une chambre de cuisson d'un dispositif de cuission
EP17811337.9A Withdrawn EP3554245A1 (fr) 2016-12-15 2017-12-13 Procédé de commande et/ou de régulation du débit de gaz dans la chambre de cuisson d'un dispositif de cuisson

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP16204210.5A Withdrawn EP3335563A1 (fr) 2016-12-15 2016-12-15 Procédé de commande et/ou de régulation du flux de gaz dans une chambre de cuisson d'un dispositif de cuission

Country Status (6)

Country Link
US (1) US20190313651A1 (fr)
EP (2) EP3335563A1 (fr)
CN (1) CN110062581A (fr)
BR (1) BR112019010980A2 (fr)
RU (1) RU2729469C1 (fr)
WO (1) WO2018109009A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3139434A1 (fr) * 2022-09-13 2024-03-15 Mecatherm Dispositif et procédé de cuisson de produits alimentaires avec moyens de gestion de l’humidité

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2098450B (en) * 1981-05-11 1985-06-12 Haas Franz Sen Wafer baking oven
SU1517885A1 (ru) * 1988-02-18 1989-10-30 Киевский Технологический Институт Пищевой Промышленности Способ управлени тепловым режимом выпечки в хлебопекарной печи
US5512312A (en) * 1994-06-15 1996-04-30 Forney; Robert B. Radiant wall oven and method of using the same
NL9401427A (nl) * 1994-09-01 1996-04-01 Suntray Bv Oven en werkwijze voor het met behulp van luchtverwarming bakken van vormstukken.
DE102011054018A1 (de) * 2011-09-28 2013-03-28 Hebenstreit Gmbh Heizungssystem
EP3103345B1 (fr) * 2015-06-08 2019-02-27 Haas Food Equipment GmbH Four de cuisson doté d'un ventilateur de convection

Also Published As

Publication number Publication date
CN110062581A (zh) 2019-07-26
EP3335563A1 (fr) 2018-06-20
RU2729469C1 (ru) 2020-08-06
US20190313651A1 (en) 2019-10-17
WO2018109009A1 (fr) 2018-06-21
BR112019010980A2 (pt) 2019-10-15

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