JP2007175321A - Bread baker using frozen dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bread baker using frozen dough in which a load on the compressor of a cooling device can be reduced by driving a blower for cooling so as to be delayed after the operation of the compressor when temperature in a baking cabinet is not less than prescribed temperature in performing a series of processes from the frozen storage of the succeeding frozen bread dough to thawing, secondary fermentation, and baking when the frozen bread dough is continuously and repetitively baked. <P>SOLUTION: The bread baker is equipped with the baking cabinet 2 for baking the frozen bread dough, composed of a heat insulating box 3 having heat resistance and a door 5 to be opened/closed on the front surface; a heating device 12 for heating the inside of the baking cabinet 2; and the cooling device 28 for cooling the inside of the baking cabinet 2. The blower 30 for cooling is started in operation so as to be delayed when the temperature of the baking cabinet 2 is not less than the prescribed temperature in a cold insulation process and when the temperature of an evaporator 28 is not more than the prescribed temperature after starting the compressor 26 of the cooling device 28. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a bread cooking apparatus for baking bread from frozen bread dough, and more specifically, one function from frozen storage of frozen bread dough after primary fermentation to thawing, secondary fermentation, baking, and cooling after baking. It is related with the bread cooking apparatus which can be performed by.

  As a method of baking bread from frozen dough that has been frozen after the completion of primary fermentation, use a device called a dough conditioner to allow for completion time from thawing to secondary fermentation, and then transfer to an oven for baking. It is common.

  That is, the dough conditioner has a cooling function and a heating function for performing fermentation up to 50 ° C. at most, and does not have a heating function up to a high temperature for performing baking. The oven has a heating function up to about 200 ° C. for firing, but does not have a cooling function.

  For this reason, there are few prior art documents relating to an apparatus that can process from freezing to baking using the frozen bread dough as in the present invention, and in particular, there is no prior art literature relating to cooling after baking. Absent.

  However, since the prior art is disclosed about the automatic bread maker for households used from the kneading | mixing mainly made of Yamagata bread, this is taken up and demonstrated.

  A conventional automatic bread maker is intended to produce bread at home, and prepares powder and water of materials and performs a series of steps from kneading, fermentation, baking, and cooling. The purpose of cooling after baking is to eliminate the inconvenience of handling due to high temperature and to prevent quality deterioration due to dew on the side of the bread, which is mainly caused by the container to be baked with the bread material. Directly blow air to the dough afterwards to make the water vapor spread faster than the upper part of the bread, or stop the heating means such as a heater, and the air flows from the intake passage to the exhaust passage by driving the fan. Some cool air by introducing outside air.

  That is, these automatic bread maker has such a property that the heat capacity of the container or case, which is the part to be baked, can be sufficiently cooled by air blowing, and the side of the bread gets wet instead of cooling the container too rapidly. It was a thing.

  For example, in a bread maker that puts bread ingredients in a material container, kneads with water, ferments, degasses, re-ferments, heats the material container with a heater, and automates the entire process of baking bread , Forward and reverse blasts are sequentially applied to the heater for kneading temperature, baking, and baking, respectively, and the forward / reverse switching blower fan can supply cold air, hot air, and hot air separately to the outer periphery of the material container. There is something that is formed like this.

  According to this configuration, after baking the bread, by supplying air to the bread, water vapor generated from the bread can be scattered, and when the material container is quickly taken out from the oven and the bread is not taken out from the material container, When the moisture of the bread evaporates, there is no escape place of water vapor near the side of the bread facing the side wall of the material container, and it is possible to prevent the skin on the side of the bread from becoming wet and soft.

  In other words, since the quality of bread is not deteriorated, an even better baking can be obtained (see, for example, Patent Document 1).

Moreover, although the prior art shown by the gazette as a freezing apparatus of a refrigerator is disclosed, that is, it is that temperature control in a refrigerator is controlled by operation and stop of a compressor (for example, Patent Document 2).
JP-A-62-134037 JP 58-219366 A

  However, the difference between the conventional automatic bread maker of the bread cooking apparatus using the frozen dough according to the present invention is that the frozen bread dough after the primary fermentation is used, and accordingly, the freezing apparatus is provided, In addition to being able to be stored frozen, the temperature control in thawing and secondary fermentation may be more strictly performed according to various types of bread.

  Moreover, in order to perform these baking, the cooking chamber has the form of an oven with a door on the front, and is not a kneading container, but a plate on which the dough is placed, which allows cooking. The storage heat capacity may be somewhat larger.

  In addition, if you leave bread in the cooking chamber without taking it out immediately after baking of the bread, it will burn further with residual heat, and at the same time, it will dry and harden, and the flavor will be lost. When the hot air in the refrigerator is cooled to a certain temperature (65 ° C.) and the frozen dough is repeatedly baked continuously, the frozen bread dough is frozen and thawed, secondary fermentation, When moving to a series of steps up to firing, the temperature in the cooking chamber may be relatively high compared to the ambient room temperature.

  In other words, when baking of the bread is finished and the frozen dough is repeatedly baked repeatedly, the next cooking of the bread is cooled in order to proceed to a series of steps from frozen storage of the frozen dough to thawing, secondary fermentation, and baking. When the operation is performed, since the high-temperature air in the cooking chamber is cooled, an excessive load is applied to the compressor, and the reliability of the compressor is significantly reduced.

  The present invention solves the above-mentioned problems, and performs a series of processes from frozen storage of frozen bread dough to thawing, secondary fermentation, and baking. By cooling, the burned bread is prevented from being burnt and dried due to over baking, and even if it can not be taken out immediately, it can keep the fresh flavor as much as possible, and when baking frozen bread dough continuously and repeatedly, In the next bread cooking, when performing a series of processes from frozen frozen dough storage to thawing, secondary fermentation, baking, a bread cooking device using frozen dough that reduces the load on the compressor of the cooling device It is intended to provide.

  In order to solve the above-described conventional problems, a pan cooking apparatus using frozen dough according to the present invention comprises a heat-resistant heat insulation box and a cooking chamber for cooking frozen bread dough composed of a door that opens and closes at the front. A heating device that heats the inside of the cooking chamber and a cooling device that cools the inside of the cooking chamber, and the temperature of the evaporator after the start-up of the compressor of the cooling device when the temperature in the cooking chamber is equal to or higher than a predetermined temperature during the cooling process Is a delayed start of the cooling blower at a temperature below the specified temperature. A series of processes from frozen storage of frozen bread dough to thawing, secondary fermentation, and baking are performed, and the inside of the cooking chamber is kept warm by a freezer after baking. By rapidly cooling to the temperature, the burnt bread can be prevented from being burnt and dried due to over baking, and even if it cannot be taken out immediately, the fresh flavor can be maintained as much as possible, and the frozen dough can be repeated repeatedly. Pa When baking, the compressor is operated if the temperature in the cooking chamber is higher than the predetermined temperature when performing a series of steps from frozen storage of frozen bread dough to thawing, secondary fermentation, and baking in the next cooking of bread. After that, by operating the cooling blower with a delay, even if high-temperature air in the cooking chamber flows into the evaporator, the load on the compressor of the cooling device is reduced by storing frost that has previously arrived at the evaporator. And it can prevent that the reliability of a compressor is impaired.

  The present invention provides a cooking chamber for cooking frozen bread dough composed of a heat-resistant heat insulation box and a door that opens and closes at the front, a heating device for heating the inside of the cooking chamber, and cooling for cooling the inside of the cooking chamber. And the apparatus is equipped with a device, and during the cold insulation process, after the compressor is started in the cooling device when the temperature in the cooking chamber is equal to or higher than the first predetermined temperature, the cooling fan is started with a delay when the evaporator temperature is equal to or lower than the second predetermined temperature. The frozen bread dough is subjected to a series of steps from frozen storage to thawing, secondary fermentation, and baking, and after the baking is completed, the inside of the cooking chamber is rapidly cooled to a heat-retaining temperature by a freezer. It prevents burning and drying due to over-baking, can maintain fresh flavor as much as possible even if it cannot be taken out immediately, and if the frozen bread dough is baked repeatedly continuously, the frozen bread When performing a series of processes from freezing storage to thawing, secondary fermentation and baking, the temperature in the cooking chamber is detected and the operation of the cooling fan is controlled, so that the hot air in the cooking chamber is transferred to the evaporator. Even if it flows in, it is possible to reduce the load applied to the compressor of the cooling device by storing frost that has previously arrived at the evaporator, and to prevent the reliability of the compressor from being impaired.

  Invention of Claim 1 of this invention is a cooking chamber which cooks the frozen bread dough comprised by the heat insulation box which has heat resistance, and the door opened and closed by the front, The heating apparatus which heats the inside of the said cooking chamber, A cooling device that cools the inside of the cooking chamber, and after the start of the compressor of the cooling device when the temperature in the cooking chamber is equal to or higher than a predetermined temperature and the evaporator temperature is equal to or lower than the predetermined temperature, the cooling fan is delayed It was started, and it was baked by carrying out a series of steps from frozen storage of frozen bread dough to thawing, secondary fermentation, and baking, and rapidly cooling the inside of the cooking chamber to the warming temperature with the freezing device after baking. It prevents burning and drying due to over baking of the bread, can keep the fresh flavor as much as possible even if it can not be taken out immediately, and when baking frozen bread dough continuously repeatedly, in the next bread cooking, When performing a series of steps from frozen storage of frozen bread dough to thawing, secondary fermentation, and baking, if the temperature in the cooking chamber is above a predetermined temperature, operate the compressor and then operate the cooling fan with a delay. Therefore, even if high-temperature air in the cooking chamber flows into the evaporator, the load on the compressor of the cooling device is reduced by storing the frost that has previously arrived on the evaporator, and the reliability of the compressor is impaired. Can be prevented.

  Invention of Claim 2 is a cooking chamber which cooks the frozen bread dough comprised by the heat insulation box which has heat resistance, and the door opened and closed by the front, the heating apparatus which heats the inside of the cooking chamber, and the cooking chamber A cooling device that cools the inside, and after the baking process is completed, the cooling device performs a cooling process, and the cooling fan is stopped when the temperature in the cooking chamber is equal to or lower than a predetermined temperature, and then the compressor is delayed and stopped. Therefore, the pressure on the low pressure side of the compressor can be kept low, the load when the compressor is restarted is reduced, and when the frozen bread dough is continuously baked repeatedly, When performing a series of steps from frozen storage to thawing, secondary fermentation, and baking, it is possible to prevent the reliability of the compressor from being impaired.

  The invention according to claim 3 is the invention according to claim 2, wherein the temperature in the cooking chamber is equal to or lower than a predetermined temperature, the cooling fan is stopped, the compressor is delayed and stopped, and then the condensing fan is delayed. The high pressure side pressure of the compressor can be kept low by stopping and reducing the load when the compressor is restarted, and when baking the frozen bread dough continuously and repeatedly, in the next bread cooking, When performing a series of steps from frozen storage of frozen bread dough to thawing, secondary fermentation, and baking, it is possible to prevent the reliability of the compressor from being impaired.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings, but the same reference numerals are given to the same configurations as those of the conventional example or the above-described embodiments, and detailed description thereof will be omitted. The present invention is not limited to the embodiments.

(Embodiment 1)
1 is a perspective view of a bread cooking apparatus using frozen dough according to Embodiment 1 of the present invention, and FIG. 2 is a side sectional view of the bread cooking apparatus using frozen dough according to Embodiment 1 of the present invention. 3 is a front sectional view of the bread cooking apparatus using the frozen dough according to Embodiment 1 of the present invention, and FIG. 4 is a plan sectional view of the bread cooking apparatus using the frozen dough according to Embodiment 1 of the present invention. FIG.

  1 to 4, a main body 1 of a bread cooking device using frozen dough is configured to be about the size of a microwave oven. The main body 1 has a predetermined distance from the heat insulation box 3 on the side, top and back in order to reliably block heat generation when the heat insulation box 3 serving as the cooking chamber 2 for cooking bread functions as an oven. An outer shell panel 4 is provided.

  On the front side, there is provided a door 5 that opens and closes when frozen dough is set in the cooking cabinet 2 or when the finished bread is taken out. The door 5 is heat-insulating, and has a heat-insulating window 6 in which a heat-resistant glass for confirming the state in the cooking chamber 2 is formed near the center, and a heat-resistant heat insulating material 7 is provided inside.

  The heat insulating box 3 is configured by filling a space formed by the outer box 3a and the inner box 3b with a heat-resistant heat insulating material 7, and includes an outer box 3a and an inner box 3b that form an opening of the heat insulating box 3. A separate sealing member 3c using a heat resistant resin is attached to the front end of the opening to cover and fix the front end open portions of the outer box 3a and the inner box 3b.

  The rear part of the heat insulation box 3 is provided with a heating device and a humidification device, and a lower part of the heat insulation box 3 is provided with a cooling device having a refrigeration cycle.

  The control device is provided with an operation panel 8 provided with a setting button and a display unit at the lower part of the door 5 on the front surface of the main body 1, and provided with a control board on the back side thereof. In order to detect the temperature in the cooking chamber 2, a high temperature sensor 9 a for baking bread and a low temperature sensor 9 b for other processes are provided on the top surface of the cooking chamber 2.

  First, the heating device and the humidifying device will be described.

  A fan motor 10 is provided at substantially the center of the rear side of the rear portion of the heat insulating box 3, the motor shaft is passed through the heat insulating box 3, a centrifugal fan is provided in the cooking chamber 2 as an internal circulation fan 11, and an internal circulation fan is provided. It is composed.

  Electric heaters 12a and 12b surround the internal circulation fan 11 so that the air discharged from the internal circulation fan 11 in the entire peripheral direction is effectively heated. The electric heaters 12 a and 12 b according to the present embodiment are configured by arranging two sheathed heaters having the same capacity in parallel in the depth direction of the heat insulating box 3.

  A duct plate 13 is provided in front of the internal circulation fan 11 and the electric heaters 12a and 12b to partition the inside of the heat insulating box 3 forward and backward, the front part of the duct plate 13 is used as the cooking chamber 2, and the rear part is used as the heating chamber 14. . In the cooking chamber 2, two stages of pallets 15 on which bread dough is placed by providing protrusions on both side surfaces can be installed.

  The duct plate 13 has a suction port 16 of the internal circulation fan 11 in a substantially central portion, and is provided with a blowout port 17 at a predetermined position on the outer periphery of the duct plate 13, so that the duct plate 13 is heated or humidified from the blowout port 17. The blown air current circulates in the entire cooking chamber 2 and is sucked into the suction port 16 in the central portion, so that the temperature distribution in the cooking chamber 2 is made uniform.

  The humidifier comprises a water supply device comprising a water supply tank 18 and a water supply pump 19, a humidification nozzle 20 and a pipe connecting them, and the water supply tank 18 is detachable adjacent to the operation panel 8 at the lower front of the main body 1. The humidifying nozzle 20 passes through the heat insulating box 3 and is approximately in the middle of the internal circulation fan 11 and the electric heaters 12a and 12b, and a downward vertical line from the center of the internal circulation fan 11 is set to 0 degree as a starting point. The internal circulation fan 11 is provided at a position of 50 degrees along the rotation direction.

  The humidifying nozzle 20 is formed with a small hole 21 having a diameter of 1 mm toward the internal circulation fan 11, and in humidification, water is sprayed from the small hole 21 toward the blade of the internal circulation fan 11 that rotates at high speed. . As a result, water is scattered and atomized to evaporate and humidify without increasing the temperature in the cooking chamber 2. However, when the electric heaters 12a and 12b are energized to generate heat, evaporation is performed more quickly. Is called.

  Next, the cooling device will be described.

  The cooking chamber 2 is provided with a cold air outlet 22 on one side surface, and an outlet duct 23 is formed in the heat insulating wall from the cold air outlet 22 to the lower surface of the heat insulating box 3. A cold air inlet 24 is provided on the other side surface, and a suction duct 25 is formed in the heat insulating wall from the cold air inlet 24 to the lower surface of the heat insulating box 3.

  The refrigeration cycle is constituted by connecting a compressor 26, a condenser 27, a capillary tube and an evaporator 28 by piping and enclosing a refrigerant, and the condenser 27 includes a condensing blower 29 and a condenser temperature sensor (see FIG. The evaporator 28 is provided with a cooling blower 30 and an evaporator temperature sensor 33, respectively.

  The evaporator 28 and the cooling air blower 30 are provided in a cooling chamber 31 that is formed of foamed polystyrene and is located directly below the heat insulation box 3, and the cooling air blower 30 is located on the leeward side to form an air passage to form a heat insulation box. 3 are respectively fitted with the blow-out duct 23 and the suction duct 25 on the lower surface.

  FIG. 5 is a detailed side view of the evaporator shown in FIG.

  The evaporator 28 is a four-row, six-stage, 5-FPI fin coil unit, which is installed in a horizontally tilted form. In this state, the upper first row has 6 pipes in the upper row, the second row is arranged in a staggered manner, the third row is the same as the first row, the same as the first row, and the lower fourth row has only 3 rows. The evaporator temperature sensor 33 is provided in intimate contact with the end plate 32 where there is no pipe in the fourth row.

  The evaporator 28 is installed in the cooling chamber 31 so that the leeward side is slightly lowered in consideration of draining of the fins.

  The flow of the wind enters from the right direction and exits to the left in the drawing, the three pipes at the lowest stage of the evaporator 28 are located on the windward side, and the evaporator temperature sensor 33 is located on the leeward side.

  The refrigerant flow path connecting the pipes is formed in one pass, and the uppermost row on the uppermost row is the refrigerant inlet 28A, and the second row is connected zigzag to the leeward side, and the third row is on the windward side. Returning to the 4th stage, leaving 2 pipes, the 4th stage is returned to the windward side, and finally the pipe remaining on the windward side is connected in a zigzag manner to reach the refrigerant outlet 28B.

  In this configuration, since the refrigerant outlet 28B of the evaporator is in the upper second row, the refrigerant that cannot be evaporated when the amount of heat absorption decreases due to frosting of the evaporator 28 during the cold storage operation, It can be stored in the 4th to 3rd rows, and a problem caused by the return of the liquid refrigerant directly to the compressor 26 can be prevented.

  In addition, the evaporator temperature sensor 33 detects the temperature of whether or not the evaporator 28 is sufficiently stored when starting the cooling operation in the cooking chamber 2 after the completion of baking. When the evaporator 28 is overheated, the presence or absence of passage of high-temperature air that is not cooled very much is detected by the end plate 32 on the leeward side, and peripheral materials with low heat resistance, in particular, the cooling blower 30 are protected. In the present embodiment, the temperature of the evaporator 28 and the detection of the leeward air temperature are shared by the single evaporator temperature sensor 33, but a sensor for detecting the leeward air temperature may be provided separately. .

  The cooking process of the bread cooking apparatus using the frozen dough configured as described above will be described. FIG. 6 is a block diagram illustrating a bread cooking process using the frozen dough according to Embodiment 1 of the present invention.

  In order to bake the frozen bread dough that has been frozen after the completion of the primary fermentation, the processing steps of thawing, secondary fermentation, and baking may be basically executed. In the present embodiment, a cold insulation process is further provided before the thawing process, and a cooling / thermal insulation process is provided after the firing process.

  In the case of the cold insulation process, if this process is not provided, it is necessary to start cooking at a time retroactive to the total time of the thawing time, the secondary fermentation time, and the baking time from the completion time when a fresh bread is desired. In other words, the timing at which the frozen bread dough is taken out of the freezer and stored in the cooking apparatus is limited to immediately before the start time, and if this is mistaken, the completion time will be shifted and the baked bread cannot be obtained at the desired time.

  In other words, the presence of this cold-retaining step requires that the frozen bread dough be stored in the cooking device at an arbitrary time, and the desired time and type of bread are set. The frozen bread dough is kept in a cold state until reaching the time that is the total time of the thawing time, secondary fermentation time, and baking time set according to the type of bread, that is, the cooking start time.

  Furthermore, the cooling and heat retaining process is a process that can be cooled immediately after baking to prevent over-baking and can maintain the baked bread in a freshly baked state at a predetermined temperature and humidity for a predetermined time. Even if there is a situation where the bread cannot be eaten at the desired time, the freshly baked state is maintained for a predetermined time.

  Here, the operation from the thawing process to the cooling / warming process and the next cooking of bread will be described.

  FIG. 7 is a timing chart corresponding to the temperature change of the cooking chamber from the thawing process to the cooling / warming process of the bread cooking apparatus using the frozen dough according to Embodiment 1 of the present invention. The operation of each function will be described in detail along the parenthesized numbers shown in FIG.

  (1) In the process of thawing frozen bread dough, the temperature is gradually raised in consideration of the thawing inside the dough.

  (2) A secondary fermentation process is shown. Heating and humidification are performed according to the set fermentation temperature T1. From this stage, the compressor 26 is operated while the cooling blower 30 is stopped, and the cold storage operation for cooling the evaporator 28 is started.

  (3) It is an initial operation in which the secondary fermentation of the bread dough is completed and the baking process is started. The two electric heaters 12a and 12b are both energized, the internal circulation fan 11 is operated, and the cooking chamber 2 is quickly raised to the set temperature T2 for baking according to the type of bread. At this time, priority is given to heating, and the operation of the compressor 26, that is, the cold storage operation of the cooling device is stopped so that the power consumption does not become excessive.

  (4) The stable operation is started when the set temperature T2 is reached. From this stage, the heating apparatus performs heating only by energizing only one of the electric heaters 12a. The differential with respect to the set temperature T2 is ± 5K, and the electric heater 12a is energized up to the set temperature T2 + 5K. Further, the compressor 26 is operated to restart the cold storage operation.

  (5) This is a temperature drop process in the cabinet from the set temperature T2 + 5 ° C. to the set temperature T2-5K. Although both the electric heaters 12a and 12b are stopped, the operation of the internal circulation fan 11 is continued.

  (6) A temperature rise process from the set temperature T2-5K to the set temperature T2 + 5K. Although it is the same as (4), it energizes only one electric heater 12b here. If the two electric heaters 12a and 12b are alternately used for each energization, the consumption of related parts can be balanced.

  (7) The firing step is completed, and the cooling and heat retention step is started. At this time, if the temperature of the evaporator temperature sensor 33 is −10 ° C. or lower, it is determined that the cooling device is sufficiently stored, and the cooling blower 30 is operated. Since the evaporator 28 is frosted and becomes ventilation resistance, the amount of high-temperature air flowing from the cooking chamber 2 is small at first, but the flow rate increases as the frost melts, and at the same time, the temperature inside the cooking chamber 2 rapidly decreases. . In order to increase the initial temperature drop, the internal circulation fan 11 is stopped so as not to generate residual heat in the heating chamber 14 in which the electric heaters 12a and 12b are disposed.

  In addition, when the evaporator 28 does not become -10 degreeC even if it enters into a cooling and heat retention process, the malfunction of a cooling device is assumed and it is preferable if it can display that.

  (8) This is a case where the cooling capacity does not catch up with the inflow of hot air and the temperature of the evaporator temperature sensor 33 reaches 65 ° C. In order to protect the cooling device and the cooling chamber 31 from high temperatures, the cooling blower 30 is stopped until the evaporator 28 is lowered to -10 ° C again, and the operation is repeated when the temperature reaches -10 ° C.

  (9) This is a case where the temperature in the cooking chamber 2 is lowered to the set temperature T2-40K or 180 ° C. From this point, the humidification operation is started. The amount of humidification is substantially determined by the diameter of the small hole 21 of the humidifying nozzle 20 and the operation time of the water supply pump 19. For example, the diameter of the small hole 21 is 1.0 mm and the water supply pump 19 is operated for 2 seconds at intervals of 1 minute. Humidify by spraying. In addition, humidification will stop if the internal temperature becomes 100 degrees C or less.

  (10) If the cooking chamber 2 is lowered to 65 ° C., all functions are stopped by the following procedure. If lowered to this point, the bread will not be baked any more, and further cooling will damage the flavor of the baked bread. After this, heat insulation is continued by heat insulation of the cooking chamber 2.

  The order of stopping the components of the cooling device is as follows. If the temperature in the cooking chamber 2 drops to 65 ° C., the cooling blower 30 is stopped, and then the temperature detected by the evaporator temperature sensor 33 is −10 ° C. or lower, or 20 minutes or more have elapsed after the cooling blower 30 is stopped. If it does, the compressor 26 will be stopped, and if the detection temperature of a condenser temperature sensor will pass below ambient temperature + 10K or 5 minutes or more after that, the ventilation apparatus 29 for condensation will be stopped.

  (11) When the frozen bread dough is continuously and repeatedly baked, it is a cooling process in the cooking cabinet 2 when the next bread cooking is shifted to a series of baking processes. To move to the next baking process, when the frozen bread dough is put into the cooking chamber 2 at about 65 ° C., the temperature of the bread dough suddenly rises and cannot pass through a series of baking processes. Since the quality is remarkably deteriorated, it is necessary to cool the temperature in the cooking chamber 2 to a cold keeping temperature (for example, 2 ° C.) or a thawing temperature (for example, 20 ° C.). That is, if the temperature in the cooking chamber 2 is equal to or higher than the predetermined temperature of 50 ° C., the compressor 26 and the condensing fan 29 are operated, and if the evaporator temperature sensor 33 is equal to or lower than −10 ° C. of the predetermined temperature, the cooling air is supplied. The device 30 is operated and cooled to a cold or thawing temperature.

  Each process of the above-mentioned cold preservation, thawing, secondary fermentation, baking, and cooling / warming is time controlled according to the type of bread, and at the same time, temperature control is performed. Humidity control is performed. The temperature control performs temperature setting and temperature change suitable for each process, and optimal control for processing the frozen dough can be performed to complete delicious bread with stable quality. In addition, by giving a suitable humidity during secondary fermentation, it is possible to obtain a surface hardness according to the type of bread, and by giving a suitable humidity during cooling and warming, the baked bread is kept warm. Drying in the state can be prevented, and the softness in the baked state can be maintained.

  In addition, in the control of the cooling device stop and the next cooking of bread, even if hot air in the cooking chamber flows into the evaporator, the load applied to the compressor of the cooling device due to the cold storage of frost that has previously arrived at the evaporator Can be prevented, and the reliability of the compressor can be prevented from being impaired.

  In addition, after the secondary fermentation process is completed, the secondary fermentation completed dough can be stored at a predetermined temperature for a predetermined time without continuing to the baking process, and baking can be started after an arbitrary time. It is also possible to choose to bake the dough in the fermentation completed state with another baking apparatus. This can be selected at the time of setting the frozen bread dough by setting the completion of cooking at the end of secondary fermentation or at the end of baking.

  In addition, even during automatic operation, it is possible to check the progress from the heat insulating window 6 of the door 5 and finely adjust the time of each process, and it is also possible to finish the quality of the bread according to your preference. Manual and semi-automatic operations such as performing individual operations are possible, and original bread can also be handled.

  The refrigeration system may be an electronic cooling system that uses a Peltier module instead of the refrigeration cycle. According to this, the cooling capacity is finely adjusted and no extra heating is performed. There is an advantage that noise can be suppressed.

  Further, the heating device is not limited to the electric heater, and the electric heater may be divided into three or more for adjusting the electric capacity, and various other known adjustment methods may be used.

  As described above, the bread cooking apparatus using the frozen dough according to the present invention prevents burning and drying of the baked bread from being overheated, and can maintain the fresh flavor as much as possible even if it cannot be taken out immediately. It can be widely applied to commercial and household equipment.

The perspective view of the bread cooking apparatus using the frozen dough by Embodiment 1 of this invention Side surface sectional drawing of the cooking apparatus of the bread using the frozen dough by Embodiment 1 of this invention Plan sectional drawing of the cooking apparatus of the bread using the frozen dough by Embodiment 1 of this invention Front sectional drawing of the bread cooking apparatus using the frozen dough by Embodiment 1 of this invention Detailed side view of the evaporator shown in FIG. The block diagram which shows the cooking process of the bread cooking apparatus using the frozen dough by Embodiment 1 of this invention. Timing chart from thawing process to cooling / warming process of bread cooking apparatus using frozen dough according to Embodiment 1 of the present invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 2 Cooking box 3 Heat insulation box 5 Door 11 Recirculation fan 12a, 12b Electric heater 18 Water supply tank 19 Water supply pump 20 Humidification nozzle 21 Small hole 26 Compressor 27 Condenser 28 Evaporator 28B Refrigerant outlet 29 Condensing fan 30 Cooling fan Equipment 31 Cooling chamber 33 Evaporator temperature sensor

Claims (3)

  A cooking chamber for cooking frozen bread dough composed of a heat-insulating box having heat resistance and a door that opens and closes on the front surface, a heating device for heating the inside of the cooking chamber, and a cooling device for cooling the inside of the cooking chamber. The frozen dough is characterized in that, during the cold insulation process, after the compressor is started in the cooling device when the temperature in the cooking chamber is equal to or higher than a predetermined temperature, the evaporator blower is started with a delay when the evaporator temperature is lower than the predetermined temperature. Bread cooking equipment.   A cooking chamber for cooking frozen bread dough composed of a heat-insulating box having heat resistance and a door that opens and closes on the front surface, a heating device for heating the inside of the cooking chamber, and a cooling device for cooling the inside of the cooking chamber. The frozen dough is characterized in that after the baking step is completed, the cooling device performs a cooling step, the cooling fan is stopped when the temperature in the cooking chamber is equal to or lower than a predetermined temperature, and then the compressor is delayed and stopped. Bread cooking equipment.   The frozen dough according to claim 2, wherein after the cooling fan is stopped when the temperature in the cooking chamber is equal to or lower than the predetermined temperature, the compressor is delayed and stopped, and then the condensing fan is delayed and stopped. Used bread cooking equipment.

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