JP2559585B2 - Automatic bread machine - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an automatic bread maker for home use, which uses a heater to keep the temperature of bread dough constant and to efficiently perform baking. .

(Prior Art) A conventional automatic bread maker of this type has an electric oven or a fourth
Semi-automatic bakery oven as shown in the figure,
There is a hot air circulation type oven as shown in FIG. In the structure shown in FIG. 4, a heating chamber 50 is built in the main body case, an upper heater 51 is arranged in the upper part of the heating chamber 50, and a main motor (not shown) is provided in a burr container 56 provided near the bottom.
Then, a blade 57 is rotatably provided on the upper end of a shaft 53 that vertically extends through the bottom through a belt 55 and a pulley (large) 54.
Further, the lower heater 52 is arranged around the outer bottom portion of the twist container 56. Further, in the one shown in FIG. 5, the heating chamber 60 is built in the main body case, and the fan motor is provided on the outer wall of the heating chamber 60.
Fan casing 63 with fan 62 rotated by 61
A fan heater 64 is provided around the fan 62 in the fan casing 63.

(Problems to be Solved by the Invention) According to the above configuration, both have relatively large volumes of the heating chambers 50 and 60, and are relatively large in order to heat a relatively small object placed in the center of the heating chamber. Since a heater with a capacity (about 800 W to 1 KW) is often used and the thermal efficiency is poor, and the main body case is large, there is a problem in placing it in a small kitchen. In addition, when heating a large object to be heated, the former had the drawback that the side close to the upper heater 51 was extremely burned, the central portion was poorly burned, and it took a long time. Further, in the latter case, the hot air circulates as shown by the arrow, so that the circling condition of the air flow deteriorates, and there is the same drawback as described above.

(Means for Solving Problems) The present invention has been made to eliminate the above-mentioned drawbacks,
A lower heater provided at the bottom of the heating chamber and a fan heater having a U-shape formed in the vicinity of the discharge port in a fan casing having a discharge port formed on the upper side surface of the heating chamber, and further formed in a substantially Z-shape. With this installed, the capacity of this fan heater is set to 200W-400W.

(Operation) With the above configuration, the bread put in the baking container serving also as the baking mold can be efficiently fermented and baked in a small heating chamber, and the power consumption is low and the time is short. It enables efficient heating, and the main body case can be compactly assembled.

Embodiment An embodiment of the present invention will be described below with reference to the drawings.

The constitution of the embodiment is as shown in FIGS. 1, 2 and 3.

In the figure, 1 is a main body case, 2 is an outer lid provided on the front side upper portion of the main body case 1, and 3 is an inner lid provided on the front side upper portion of a middle case 5 in the main body case 1, which will be described later. A transparent glass window 4 is sandwiched between the outer lid 2 and the inner lid 3 and fixed. Reference numeral 5 denotes a middle case mounted in the main body case 1, and the middle case 5 and the inner lid 3 constitute a heating chamber 48. Reference numeral 6 denotes a burr container, which is detachably mounted on a container stand 7 fixed at the center of the inside of the middle case 5, and a hole portion 32 is formed on the side wall of the batter container 6 so as to curl outward. . Reference numeral 8 denotes a entangled rod which is detachably mounted by penetrating through the hole portion 32 of the above-mentioned twist container 6, and has a protrusion 40 in the vicinity of the collar portion 8a formed on the rod-shaped end surface. Reference numeral 9 denotes a shaft (upper), which is rotatably mounted on the container base 7, penetrates the bottom of the container 6, and projects into the container 6. Reference numeral 10 denotes a blade that is detachably fitted to the upper end of the shaft (upper) 9. Reference numeral 11 denotes a coupling (upper) fixed to the lower end of the shaft (upper) 9 and a pedestal provided at the bottom of the inner case 5.
A shaft (bottom) 27 rotatably mounted on a shaft 26 is detachably fitted and coupled to a coupling (bottom) 12 fixed to the upper end of the shaft. Reference numeral 13 denotes a lower heater, which is a sheath heater of about 200π, is fixed between the bottom of the batter container 6 and the bottom of the middle case 5, and has a diameter slightly larger than the diameter of the bottom of the batter container 6. A dough temperature sensor 14 is biased by a spring (not shown) from the bottom of the middle case 5 and is pressed against the outer bottom of the batter container 6. 15 is a fan heater provided outside the side wall 30 on the back surface of the middle case 5, 3
As shown in FIG. 3, a sheathed heater of about 00 W is continuously bent into a U shape and then bent into a substantially Z shape. 16 is a fan casing and 17 is a fan. The fan casing 16 is the fan heater 1
5, the fan 17 is arranged inside and attached to the outside of the side wall 30 on the back surface of the middle case 5. In addition, an air passage surrounded by the fan casing 16 and the side wall 30 on the back surface of the middle case 5,
The fan heater 15 is arranged near the discharge port 16a formed on the rear side wall 30, and the fan 17 is arranged corresponding to the suction port 16b formed on the rear side wall 30. Reference numeral 18 denotes a fan motor, which is attached and fixed to the rear portion of the fan casing 16, and the fan motor 18 has a shaft end portion to which the above fan is attached.
17 is fixed. Reference numeral 19 is a heat shield plate interposed between the fan casing 16 and the fan motor 18. Reference numeral 20 is a rear cover placed on the upper portion of the rear surface of the main body case 1. A main motor 21 is provided on a chassis 22 that forms the bottom of the main body case 1, and the rotational force of the main motor 21 is transferred from a pulley (small) 23 to a belt 24 and a pulley (large) 2
It is transmitted to the shaft (lower) 27 that is vertically arranged through the chassis 22 through the blades 5, and is transmitted to the blade 10.

28 is an operation panel on which switches and the like (not shown) are provided. 29 is a handle integrally provided on the outer lid 2. Reference numeral 31 is a straightening vane that is inclined obliquely upward to the discharge port 16a and is provided in plural. Reference numeral 33 is a bracket fixed to the outside of the hole 32 on the side wall of the batter container 6. Reference numeral 34 denotes a through hole provided in the bracket 33, which is provided concentrically with the hole portion 32 on the side wall of the bending container 6. Reference numeral 35 is an O-ring recess provided on the side wall side of the bending container 6 formed on the bracket 33 formed concentrically with the through hole 34. Reference numeral 36 is an O-ring inserted in the O-ring recess 35. The inner diameter of the O-ring 36 is the same as or slightly smaller than the outer diameter of the entanglement rod 8. The outer diameter of the O-ring recess 35 is the same as or slightly smaller than the outer diameter of the O-ring 36. Further, the depth of the O-ring concave portion 35 is the same as or slightly larger than the width of the O-ring 36 when it is attached to the container. An outer peripheral groove 38 is provided in the outer peripheral cylindrical portion 37 of the bracket 33 in a concentric shape with the through hole 34. Reference numeral 39 denotes a key groove-shaped groove which is provided so as to reach the outer peripheral groove 38 from the end surface portion of the outer peripheral cylindrical portion 37. The groove 39 has a peep hole 49 formed at the intersection of the outer peripheral groove 38 and the outer peripheral cylindrical portion 37 and the through hole 34. Reference numeral 41 is a ring spring, which is engaged with the outer peripheral groove 38, drops a part of the ring spring 41 into the hole, and passes through the peep hole 49, and is a projection of the tie rod 8.
It will prevent the 40 from slipping out. Reference numeral 42 denotes a room temperature sensor provided at the lower end of the operation panel 28 where the temperature change is smallest. 43 is a recess formed in the pedestal 26. 44 is this recess
It is a leaf spring that is inserted and fixed in 43. Reference numeral 45 is a tip end portion of the leaf spring 44, and 46 is a hole formed in the side wall near the bottom portion of the container base 7,
The tip end portion 45 of the leaf spring 44 engages with the hole 46 through the hole portion 47 formed by the hole 46 and the facing concave portion 43 to receive the bed container 6
It is fixed at 26.

Next, the operation of this embodiment having the above configuration will be described.

First, the lid locking device (not shown) is released, the outer lid 2 is opened, and the baffle container 6 taken out of the main body case 1 is removed.
The blade 10 is fitted on the upper end of the inner shaft (upper) 9, and the tip of the entanglement rod 8 is further attached to the through hole 34 of the bracket 33 and the O ring 3
6, through the hole 32 in the side wall of the bending container 6,
When the projection 40 is pushed into the groove 39, the ring spring 41 partially dropped into the peep hole 49 is pushed further wide by the projection 40 and inserted further into the ring. Since the spring 41 returns to the original state, the ring spring 41 is caught by the protrusion 40 and cannot be pulled out. Therefore, the tip of the entanglement rod 8 is the bending container 6
It is securely attached with the inside protruding. Next, the ingredients necessary for bread making (flour, yeast, salt, sugar, skim milk, butter, water, etc.) are put into the batter container 6, inserted into the middle case 5, and the container stand 7 attached to the bottom of the batter container 6 is placed. When the fitting container 6 is fitted and fixed to the receiving table 26, the tip end portions 45 of the leaf springs 44 inserted and fixed in the plurality of concave portions 43 of the receiving table 26 are caught in the holes 46 of the container table 7 through the hole portions 47, so that the batter container 6 is received. Securely fixed to the base 26. At this time, the coupling (upper) 11 and the coupling (lower) 12 are connected.

Next, when the outer lid 2 is closed and the operation panel 28 is turned on, the dough temperature sensor 14 pressed against the bottom of the batter container 6 indirectly detects the dough temperature.
When the temperature is lower than 15 ° C, the lower heater 13 is turned on by a microcomputer (not shown) control. When the detected temperature rises above 15 ° C, the main motor 21 is operated,
21 power is pulley (small) 23, belt 24, pulley (large)
It is transmitted to the shaft (bottom) 27 via 25, and further coupling (bottom) 12, coupling (top) 11, shaft (top) 9,
It is transmitted to the blade 10 and the blade 10 rotates. The rotation of the blade 10 stirs the material contained in the batter container 6,
Between the entanglement stick 8 and the dough stick 8, gradually climb up the dough. During this time, the lower heater so that the dough temperature during kneading rises to 30 ° C
13, the energization of the fan heater 15 and the operations of the fan motor 18 and the main motor 21 are controlled by the microcomputer. At this time, the room temperature sensor 42 detects the room temperature and controls the bending time. If the room temperature is low, the bending time is long, and if the room temperature is high, the bending time is short. This is done to keep the dough temperature at 30 ° C at all times. When the room temperature is 25 ° C or higher, the temperature of the dough rises to 30 ° C or more due to the temperature rise. Therefore, the heater motor is not turned on and only the fan motor 18 is operated. Take away and cool, keep at 30 ℃. However, when the room temperature is 30 ° C or higher, the temperature rise due to the beating is large even if it is cooled, and the temperature becomes 30 ° C or more, so the beating time is shortened and the over-fermentation of the dough is prevented. To do.

In the next primary fermentation process, to maintain the dough temperature of 30 ℃,
The lower heater 13 is turned on and off by microcomputer control. In order to prevent the dough from drying during this fermentation process, fan motor 1
8, fan heater 15 does not turn on. At this time, the room temperature sensor 42 detects the room temperature as in the case of the bending step, so that the fermentation time is controlled to be short when the temperature is 30 ° C. or higher.

In the case of the next degassing step, the main motor 21 is operated for a few seconds and the blades 10 rotate, so the dough that has been swollen by the gas generated by the yeast is hit like the twisting step, so the gas is crushed and escapes. .

Furthermore, in the case of the next finishing fermentation, it is controlled by the microcomputer as in the case of the primary fermentation.

The final fermentation swells above the upper surface of the batter container 6, and then proceeds to the baking process.

In the baking process, first, the lower heater 13 is put for about 15 minutes in order to compensate for the insufficient baking of the bread in the batter container 6 and to make it expand further (come stretch). Next, the fan motor 18 and fan heater 15 are also turned on and main baking is performed for 30 minutes. When the dough sensor detects 180 ° C, the head of the bread is burnt to a brown color with a constant brown color, and the whole is evenly baked. is there. At this time, the fan heater 15 is attached and fixed to the discharge port 16a in the air passage formed by being sandwiched by the fan casing 16 and the side wall 30 on the back surface of the middle case 5, so that heat is not released to the surroundings. Small and efficient, hot air or hot air can be sent into the middle case 5, heat can be effectively applied to the dough and bread in the batter container 6, and the temperature in the middle case 5 can be increased quickly to the desired temperature. The hot air or hot air after heating the bread is blown from the fan 17 by the suction port 16b.
Since the air is sucked in from the fan motor 18, the thermal effect on the fan motor 18 is small, and hot air or hot air can be efficiently circulated. Here, since the discharge port 16a is provided with a plurality of straightening plates 31 directed obliquely upward, the discharge port 16a
Since hot air is discharged from a, it hits the inner lid 3 above and is reflected and blown over the entire bread head.
The whole is evenly baked. Further, since the baking method is a hot air circulation method, the temperature of the entire heating chamber 48 can be made uniform, so that the part inside the batter container 6 can be baked cleanly and in a short time.

Immediately after the bread is baked, the fan motor 18 is immediately operated to rotate the fan 17 for cooling for 30 minutes to notify the completion of baking. Since the pan is cooled down to about 40 ° C. by cooling, the outer lid 2 is then opened, the entire bending container 6 is taken out from the middle case 5, the entanglement bar 8 is removed, and then the bending container 6 is turned upside down. Remove the batter from the container 6. At this time, since the bread and the batter container 6 are sufficiently cooled, it is not necessary to take them out using a dishcloth or mittens, and since the bread is also cooled to the temperature at the time of eating, it can be eaten immediately. is there. Further, since the blade 10 is buried in the bottom of the bread, taking out the blade 10 will make a loaf of bread, which can be immediately eaten. At this time, since the blade 10 is also cold, it can be taken out with bare hands. In this way, even in the narrow heating chamber 48, hot air blows from the upper part to the entire heating chamber 48 and rapidly heats the entire heating chamber 48, so that low power consumption and efficient heating can be performed in a short time. The body case 1 can be compactly assembled and can be placed in a small kitchen.

(Advantages of the Invention) As described above, according to the present invention, a ventilation passage is formed on the side wall of the back surface of the middle case, and a fan sucks air from the central portion of the ventilation passage and is provided near the discharge port with a relatively low power consumption. Since the air is blown to the heater and the hot air is exhausted obliquely upward from the exhaust port, even in a narrow heating room, the hot air hits the entire area from the top and rapidly heats the entire heating room, resulting in low power consumption. With this, efficient heating can be done in a short time, and the whole body can be compactly assembled, and it can be placed in a small kitchen.

[Brief description of drawings]

FIG. 1 is a front sectional view of an automatic bread maker showing an embodiment of the present invention, FIG. 2 is a detailed sectional view of the entanglement bar fixing portion, and FIG. FIG. 4 is a sectional view of a main part (bakery oven) of a conventional automatic bread maker, and FIG. 5 is a sectional view of the same main part (hot air circulation type oven). 6 …… Bee container, 15 …… Fan heater, 16 …… Fan casing, 16a …… Discharge port, 16b …… Suction port, 17 …… Fan,
30 …… rear side wall, 48 …… heating room.

Claims (1)

(57) [Claims] Claim: What is claimed is: 1. A baking container / batter container (6) detachably mounted in a heating chamber (48), and a side wall (3) of the heating chamber (48).
A suction port (16b) and a discharge port (16a) formed in (0), a fan casing (16) having the suction port (16b) and the discharge port (16a), and a side wall (30) of the heating chamber (48). A fan (17) provided to face the suction port (16b) of the ventilation passage formed by the fan casing (16) and a U-shape near the discharge port (16a), and then formed into a Z-shape. An automatic bread maker, which is provided with a bent fan heater (15), and has a capacity set to 200 W or more to 400 W or less.