JP2001017062A - Oven for bread fermentation and baking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oven for bread fermentation and baking capable of continuously and automatically carrying out finish fermentation and baking, consequently suppressing a installation cost and controlling danger of burn and variation of baking finish of bread due to nonnecessity of takeout of bread between finish fermentation and baking. SOLUTION: This oven 1 for bread fermentation and baking is equipped with an oven main body 2, a heater 3 having a heating ability capable of setting a heating temperature and a heating time for the whole processes of finish fermentation, oven fermentation, baking color and water vaporization and a control apparatus 4 for controlling action conditions of the heater 3 and is capable of continuously carrying out the whole processes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oven for bread fermentation and baking.

[0002]

2. Description of the Related Art As is well known, bread is baked by subjecting a molded dough to finish fermentation and baking consisting of kiln elongation, burning color, and water skipping.
FIG. 7 is a graph showing an example of the relationship between the heating time and the heating temperature from the finish fermentation to the end of the water skipping in the case of bread baking.

[0003] Bread is fermented food, and bread dough changes every moment. Therefore, as shown in the graph of FIG.
In the case of bread, the final fermentation is performed by heating to about 40 ° C for about 40 minutes, so that the volume is about 4 to 5 times, and then further heated and heated at about 150 ° C for about 10 minutes. Baked at about 180 ° C for about 20 minutes,
It is baked by sequentially performing water skipping at about 10 ° C. for about 10 minutes.

[0004] In such bread baking, particularly, the heating conditions for the finish fermentation and the heating conditions for the kiln elongation are significantly different.
Further, it is necessary to quickly raise the temperature up to the heating temperature of the kiln elongation at a predetermined short time t ₁ after the finish fermentation was terminated in order to prevent an excessive fermentation (elongation too). For this reason, in a conventional baking oven, such a finish fermentation ~
Each of the steps of kiln elongation, firing color, and water skipping could not be performed continuously. Therefore, conventionally, after dough is charged into a proofer for bread fermentation (roasting furnace) and finish fermentation is performed,
By temporarily taking out the dough after finishing fermentation from the proofer for bread fermentation, transferring it to an oven for baking baking, and performing baking consisting of kiln elongation, burning color and water skipping,
Had been baked.

[0005]

For this reason, conventionally, bread baking requires a proofer for bread fermentation and an oven for baking bread, so that there is a problem that equipment costs increase. In addition, it is necessary to take out the bread after the finish fermentation from the bread fermentation proofer, which is troublesome and involves a risk of burns. Furthermore, since the bread is taken out of the proofer for bread fermentation after the finish fermentation, the baking conditions of the bread are liable to fluctuate, and there is a problem that the baking of the bread changes.

[0006] It is an object of the present invention that the finishing fermentation and baking can be continuously and automatically performed, thereby reducing equipment costs and further requiring the bread to be taken out during the finishing fermentation and baking. An object of the present invention is to provide an oven for bread fermentation and baking that can suppress the risk of burns and fluctuations in the baking of bread because there is no baking.

[0007]

SUMMARY OF THE INVENTION The present invention relates to a heating apparatus capable of setting heating conditions for all steps of finishing fermentation, kiln elongation, burning color, and water skipping for an oven body and bread dough stored in the oven body. A heating device having an ability,
An oven for bread fermentation and baking characterized in that all steps can be performed continuously.

[0008] The oven for bread fermentation and baking according to the present invention further comprises a control device for controlling the operating conditions of the heating device. In this case, the operating conditions are a heating time and a heating temperature for the dough. It is desirable.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of an oven for bread fermentation and baking according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a perspective view showing the configuration of an oven 1 for home bread fermentation and baking according to the present embodiment in an exploded state. FIG. 2 is a perspective view of the bread fermentation and baking oven 1 as viewed from the rear. FIG. 3 is a three-view drawing of the bread fermentation and baking oven 1.
(a) is a horizontal sectional view at the installation height of the heating device 3, FIG.
(b) is a front view with the door 2a removed, and FIG. 3 (c).
3 is a vertical sectional view including the center of the heating device 3. FIG.

As shown in FIGS. 1 to 3, an oven 1 for bread fermentation and baking according to the present embodiment comprises an oven main body 2,
It has a heating device 3 and a control device 4. Hereinafter, these components will be sequentially described.

[Oven Body 1] The oven body 2 is a container having a rectangular parallelepiped outer shape having a width of 520 mm, a depth of 633 mm and a height of 491 mm in this embodiment, and having an opening on one surface. The oven main body 2 was made of a steel plate having a thickness of 0.8 mm in consideration of heat insulation and rigidity at high temperatures. The oven body 2 is provided with an opening / closing door 2a for opening and closing the opening. A heat insulating material 2b made of glass wool is attached to each part of the inner surface of the oven main body 2.

Inside the oven body 2, left and right partition plates 5, 6 are arranged with screws fixed at a certain distance from the left and right side walls inside the oven body 2. The left partition plate 5 is provided with eight rectangular through holes 5a. Also,
The right partition plate 6 is also provided with eight rectangular through holes 6a. Although not shown, a sealing plate slidably disposed on each of the partition plates 5 and 6 is provided, and the sealing plate is slid with respect to each of the partition plates 5 and 6 to penetrate therethrough. The opening area of each of the holes 5a and 6a can be easily changed.

The left partition plate 5 has four L-shaped channels 5b extending in the depth direction of the oven body 2, and the right partition plate 6 has four L-shaped channels 5b. The four L-shaped channels 6b extend in the depth direction of the oven main body 2 so as to have the same installation height as.

A rear partition plate 7 bent in a U-shape is inserted and arranged at a predetermined distance from the inner side wall at the front inside the oven body 2. At the front of the rear partition plate 7, a suction hole 7a is provided for the heating device 3 to suck the hot air inside the oven main body 2.

On the upper surface of each of the four L-shaped channels 5b and the upper surface of each of the four L-shaped channels 6b, a total of four top plates 8 each having a square planar shape are mounted. You. Since the top plate 8 is square,
The top plate 8 can be installed inside the oven main body 2 from any direction, so that the top plate 8 can be easily attached to and detached from the oven main body 2. The surface of each top plate 8 is covered with PTFE, and the dough on which fermentation and baking are performed is
(Not shown).

A stone box 9 is arranged on the bottom of the back of the oven main body 2, and 1000 g of Nachi stone, which is a stone for steam generation, is stored in the stone box 9. In addition, above the stone box 9, a steam inlet provided on the upper surface of the heating device 3 described later.
The lower end of the water injection pipe 10 connected to 11 is arranged. The stone for steam generation stored in the stone box 9 is used for the heating device 3 described later.
Heated by the hot air sent from the
, And hot water and water supplied through the funnel are applied to generate superheated steam inside the oven main body 2. For this reason, the oven 1 for bread fermentation and baking of the present embodiment can easily generate superheated steam inside the oven main body 2 even when any bread dough is stored, and the taste and luster of the baked bread are obtained. In addition, the mold can be improved and the aging of the bread can be prevented.

An exhaust port 12 is provided on the ceiling at the back of the oven body 2 through an exhaust duct 12a. Exhaust duct
Since the lower end of 12a is located near the floor inside the oven main body 2, the hot air inside the oven main body 2 is stirred, and the preheating is discharged from the exhaust port 12 with high efficiency. Therefore, the response of the temperature control of the oven main body 2 is improved. The oven main body 1 of the present embodiment is configured as described above.

[Heating Device 3] A heating device 3 is mounted on the inner wall surface at the front of the oven body 2. In the present embodiment, the heating device 3 includes a sirocco fan 3a having an outer diameter of 206 mm and a thickness of 73 mm, and a sirocco fan motor 3b (AC200V, 150W, 2P, single phase) arranged coaxially with the sirocco fan 3a,
The sirocco fan 3a is constituted by a heater 3c (3.7KW) composed of a heating wire arranged coaxially and circumferentially.

The sirocco fan 3a sucks in from the front side, that is, from the center of the inside of the oven main body 2, and discharges it toward the circumferential direction of the sirocco fan 3a, that is, toward the corner of the oven main body 2.

The rotation speed of the sirocco fan 3a can be freely changed by inputting a control signal to a control device 4 described later in advance according to the type of bread dough. Thereby, the air volume of the sirocco fan 3a can be adjusted freely. The air discharged from the sirocco fan 3a is heated by the heater 3c and discharged. With this, the degree of baking of the bread,
It can be changed freely from software to hardware. In addition, the agitation of the sirocco fan 3a causes the furnace temperature to rise faster, and the firing time can be shortened.

The heated air protruding from the sirocco fan 3a is supplied to the left and right side walls inside the oven body 2 and the left and right partition plates 5 as shown by arrows in FIGS. 3 (a) to 3 (c). , 6 and flows upward in these spaces. Then, the dough is sent to a space formed above each top plate 8, and the bread dough mounted on each top plate 8 is heated and then flows to the rear partition plate 7, where the suction holes are drawn.
After passing through 7a, it is sucked into the sirocco fan 3a. The heating device 3 of the present embodiment is configured as described above.

[Control unit 4] At the upper part of the oven main body 2,
In this embodiment, a control device 4 having external dimensions of 520 mm in width, 360 mm in depth, and 140 mm in height is fitted at a predetermined position and fixed by three screws. Various lamps and switches are provided on the front of the control device 4. First, these lamps and switches will be described.

On the front of the control device 4, a step lamp 13a indicating that the fermentation is in the finished state, a step lamp 13b indicating that the furnace is in the extended state, and a step lamp 13c indicating that it is in the burning state. And a step lamp 13d for indicating that the water is in a water-splashing state.
By illuminating each of the step lamps 13a to 13d, it is possible to see at a glance which state is currently in operation.

Further, a heater lamp 14 is provided. When the heater lamp 14 is turned on, the operation of the heater 3c is indicated. Further, a cooling switch 14 'is provided on the front of the control device 4. Thereby, the inside of the oven main body 2 can be rapidly cooled. This cooling switch 14
Is turned off during firing in order to prevent malfunction.

Further, a temperature controller 15 for finishing fermentation for setting the temperature of finishing fermentation in the range of 20 ° C. or more and 50 ° C. or less, 120
3 for setting the firing temperature within the range of 280 ° C to 280 ° C
And two firing temperature controllers 16a to 16c. The kiln elongation temperature is set by the firing temperature controller 16a, the firing color temperature is set by the firing temperature controller 16b, and the flush temperature is set by the firing temperature controller 16c.

Further, a finish fermentation timer 15 'for setting the finish fermentation time and three firing timers 16a' to 16c 'for setting the firing time are provided. The firing time of the kiln is increased by the firing timer 16a '.
The baking time is set by b 'and the flush time is set by the baking timer 16c'.

Further, a rotation speed adjuster (vari tap) 16 for changing the rotation speed of the sirocco fan 3a and a power switch 17 are provided. Further, as shown in FIG.
On the back of the control device 4, a rotation speed regulator (ball tap) 24 of the sirocco fan for finish fermentation is provided.
Speed adjustment at the time of finish fermentation is performed. Reference numeral 25 in FIG. 2 is a heater cover made of stainless steel.

FIG. 4 is an explanatory diagram showing a control circuit of the control device 4. As shown in the figure, the temperature controller for finish fermentation
15 and the baking temperature controllers 16a to 16c, the finishing fermentation timer 15 'and the baking timers 16a' to 16c 'are all connected to the temperature controller 20 via the timers 18, 19a to 19c. You. Further, a fan speed controller 21 is connected to the sirocco fan 3a.

An outlet 22 is connected to the power switch 17, and the temperature controller 15 for finish fermentation and the temperature controller 16 for baking are provided.
A buzzer 23 is connected to a to 16c. Further, a temperature sensor 24 is provided inside the oven main body 2, and a signal output from the temperature sensor 24 is input to the temperature controller 20.

The control circuit of the control device 4 is energized by turning on the power switch 17 after connecting the outlet. At this time, if the settings of the finish fermentation timer 15 'and the firing timers 16a' to 16c 'are all 0 scale,
The buzzer 23 sounds and urges the timer setting.

Here, for example, finish fermentation conditions: 40 ° C.
40 minutes, kiln elongation condition: 150 ° C, 20 minutes, baking color condition: 200
℃, 20 minutes, water jump condition: 175 ℃, 20 minutes,
When the power switch 17 is turned on, the timer for finishing fermentation
15 'contacts A to C are connected to DF and GI of the relay 18, and the final fermentation temperature controller 15: 40C is fed back to the temperature controller 20. For this reason, the temperature inside the oven main body 2 is controlled to 40 ° C. by the sensing of the temperature sensor 24. Thereby, the heater 3c repeats on-off.

After 40 minutes, finish fermentation timer
When 15 'reaches 0, the timer for finishing fermentation 15'
Is switched from the contact C to the contact B. As a result, the process proceeds to the firing timer 16a ', the contacts J to L are connected, and the contacts M to O and P to R of the relay 19a are connected. Thereby, the kiln elongation temperature: 150 ° C. is fed back to the temperature controller 20. For this reason, the temperature inside the oven main body 2 is controlled to 150 ° C. by the sensing of the temperature sensor 24.

Hereinafter, both the burning color and the water skipping proceed in the same steps. When all the scales of the finish fermentation timer 15 'and the baking timers 16a' to 16c 'reach zero, the buzzer
23 sounds to indicate that the finishing fermentation and firing steps have been completed, and the heater 3c is turned off.

If it is determined that the baking time is not enough in each of the finishing fermentation-water skipping steps, the finishing fermentation timer 15 'and the baking timers 16a'-16.
c 'Each scale may be appropriately adjusted and set again during operation.

FIG. 5 is a timing chart showing ON / OFF timings of the finish fermentation timer 15 ', the firing timers 16a' to 16c ', the buzzer 23 and the heater 3c. In the timing chart shown in FIG.
The buzzer 23 is turned on by a manual buzzer switch off.
Turned off.

As described above, the control device 4 of the present embodiment
Controls the heat generation amount and heat generation time of the heater 3c and the rotation speed of the sirocco fan 3a. The oven 1 for bread fermentation and baking of the present embodiment is configured as described above. Next, a situation in which finish fermentation and baking are continuously and automatically performed by the bread fermentation and baking oven 1 will be described.

[Finish Fermentation] Bread dough molded into a predetermined shape for finish fermentation is aligned and mounted on each top plate 8, and these top plates 8 are placed at predetermined positions inside the oven body 2. After charging, the door 2a is closed. Since uneven baking may occur depending on the direction in which the dough is arranged, it is desirable that the dough to be mounted on the top plate 8 be arranged in a uniform direction and that each dough has the same amount.

Next, an appropriate amount of water or hot water is injected from the steam inlet 11 through a funnel, and the steam inlet 11 and the exhaust port 12 are respectively covered. Next, the scale of each of the temperature controller 15 for finish fermentation and the timer 15 'for finish fermentation is set to an optimum value according to the optimum finish fermentation conditions of the bread dough to be baked. In addition, the optimal kiln elongation conditions for this dough,
Temperature controller for firing 16a according to firing conditions
-16c and firing timers 16a'-16c 'are set to optimal values.

Next, the power switch 17 is turned on to start baking. In addition, since it takes time to raise the temperature to the temperature set by the temperature controller 15 for finish fermentation, it is desirable to preheat in advance a little before starting baking depending on the ambient temperature and the like.

When the temperature reaches the set finish fermentation temperature, kiln elongation temperature, burning color temperature and water drop temperature, the heater lamp 14 is turned off, and when the temperature inside the oven body 2 falls below the set value, the heater lamp 14 is turned on. I do. Finish fermentation, kiln growth,
In each of the steps of baking and skipping, bread baking proceeds while the heater lamp 14 is repeatedly turned on and off.

When the time set by the timer for finishing fermentation 15 'ends, the finishing fermentation ends, and the process shifts to kiln elongation.
When the time set by the firing timer 16a 'ends, the kiln elongation ends and the color shifts to firing. When the time set by the firing timer 16b 'ends, the firing color ends, and the process shifts to water skipping. Further, when the time set by the baking timer 16c 'ends, the water-blur ends, and all the steps of baking end.

When the respective scales of the finish fermentation timer 15 'and the baking timers 16a' to 16c 'become zero, the baking ends and the buzzer 23 sounds. Thereafter, the power switch 17 is turned off, the opening / closing door 2a is opened, and each loaded top plate 8 is carried out.

It should be noted that, in particular, in the case of firing, the state of the pan is observed through the view window provided on the opening / closing door 2a, and the setting scale of the firing timer 16b 'can be appropriately adjusted according to the result. desirable.

Further, in order to generate superheated steam using the stone box 9, when the finish fermentation is completed, the opening and closing door 2a is opened and the loaded top plate 8 is once carried out, and for example, the plate thickness is 4 mm. A heat collecting plate made of an aluminum alloy plate is placed in the oven body 2 instead of the top plate 8, and the firing temperature controllers 16a to 16c
Is set to the highest value, and the steam inlet 11 and the exhaust port 12 are simultaneously covered. Then, the power switch 17 is turned on.

When the temperature inside the oven body 2 reaches the maximum value, the heater lamp 14 is turned off. After the light is turned off, the power switch 17 is turned off and the door 2a is opened. Then, on the heat collecting plate, the top plate 8 on which the finished dough has been completed is placed, and the opening / closing door 2a is closed.

Then, an appropriate amount of water or hot water is poured from the steam inlet 11 through the funnel at once. As a result, the inside of the oven body 2 is filled with steam, and the steam is ejected from the exhaust port 12. After this, the firing temperature controllers 16a to 16c and the firing timer
The firing conditions described above are set according to 16a 'to 16c', and firing is performed. At this time, the lid of the exhaust port 12 is removed.

As described above, according to the oven 1 for bread fermentation and baking of the present embodiment, the molded bread dough is inserted into the oven main body 2 and the opening and closing door 2a is closed. The final fermentation temperature controller 15, the baking temperature controller 16a to 16c, the finishing fermentation timer 15 'and the baking timer 16a' to 16c 'are set, and the power switch 17 is provided.
By simply turning on, the finish fermentation and baking can be continuously and automatically performed.

Therefore, according to the present embodiment, the proofer for bread fermentation and the oven for baking bread, which were conventionally required one by one, can be combined into one, and the equipment cost can be reduced. Further, since it is not necessary to take out the bread during the finish fermentation and baking, it is possible to suppress the danger of burns and the fluctuation of the bread after baking.

According to the present embodiment, the air volume of the sirocco fan 3a is made variable and the capacity of the heater 3c is reduced.
3.7KW), large capacity of AC200V, partition plates 5, 6
The through-holes 5a and 6a can be adjusted in area, and the thickness of the plate is 0.8 mm using the heat insulating material 2b made of glass wool.
And the lower end of the exhaust duct 12a is arranged near the floor inside the oven main body 2 so that the oven main body 2 is made of
The response is significantly improved. For this reason, finish fermentation and kiln elongation in which heating conditions are significantly different can be continuously and automatically controlled. Therefore, the steps of finishing fermentation, kiln elongation, burning color, and water dropping can be continuously and automatically performed.

[0051]

EXAMPLES Further, the oven for bread fermentation and baking according to the present invention will be described more specifically with reference to examples.

Using the bread fermentation and baking oven 1 described with reference to FIGS. 1 to 5, bread was baked from the molded dough. At this time, a temperature sensor was embedded in the dough to measure the temperature rise and fall of the bread dough. The results are shown graphically in FIG. In the graph of FIG. 6, the curve indicates the ambient temperature inside the oven main body 2, and the curve indicates the temperature inside the bread dough.

As shown in the figure, according to the oven for bread fermentation and baking according to the present invention, under desired heating conditions,
Finish fermentation and baking could be performed continuously and automatically. As a result, it was possible to reduce the equipment cost, and further, it was not necessary to take out the bread during the finish fermentation and baking, thereby suppressing the risk of burns and fluctuations in the baking of the bread.

[0054]

As described in detail above, according to the present invention, finish fermentation and baking can be continuously and automatically performed, thereby reducing the installation area and the equipment cost. It is possible to provide an oven for bread fermentation and baking that can suppress the danger of burns and fluctuations in baking of bread because it is not necessary to take out the bread during finish fermentation and baking. The significance of the present invention having such an effect is extremely remarkable.

[Brief description of the drawings]

FIG. 1 is a perspective view showing the configuration of an oven for home bread fermentation and baking according to an embodiment in an exploded state.

FIG. 2 is a perspective view of an oven for home bread fermentation and baking according to the embodiment as viewed from the rear.

FIG. 3 is a three-view drawing of an oven for bread fermentation and baking for home use according to the embodiment. FIG. 3 (a) is a horizontal cross-sectional view at an installation height of a heating device, and FIG. FIG. 3 (c) is a vertical sectional view including the center of the heating device.

FIG. 4 is an explanatory diagram illustrating a control circuit of a control device of the oven for home bread fermentation and baking according to the embodiment.

FIG. 5 is a timing chart showing ON-OFF timings of a finish fermentation timer, a firing timer, a buzzer, and a heater.

FIG. 6 is a graph showing the results of Examples.

FIG. 7 is a graph showing an example of the relationship between the heating time and the heating temperature from the finish fermentation to the end of the water skipping in the case of bread baking.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Oven for bread fermentation and baking 2 Oven body 3 Heating device 4 Control device

Claims (3)

[Claims] 1. An oven main body, and a heating device having a heating capacity capable of setting heating conditions for all the steps of finish fermentation, kiln elongation, burning color, and water skipping for bread dough stored in the oven main body. An oven for bread fermentation and baking, characterized in that all the steps can be performed continuously. 2. The oven for baking and baking according to claim 1, further comprising a control device for controlling operating conditions of the heating device. 3. The oven according to claim 2, wherein the operating conditions are a heating time and a heating temperature for the dough.