JP3704048B2 - Bread baking machine for frozen bread dough - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a bread baking machine for baking frozen bread dough supplied in a frozen state. More specifically, the present invention relates to an apparatus capable of efficiently baking bread in a short time and saving space.
[0002]
[Prior art]
In order to bake bread, many steps are required, and it takes time and labor, and it is difficult to obtain a certain quality. Bread is mixed after the raw materials of bread such as flour and dry yeast are first fermented and then shaped, and further baked after secondary fermentation.
As described above, it takes time and labor to make bread, and since it is difficult to control the time and temperature of the fermentation process, skill is required to bake delicious bread.
Therefore, in order to reduce the time and effort to make bread and to bake even more delicious bread, a bread baking machine has recently been developed in which bread dough is frozen in a state of being shaped after primary fermentation and bread is baked using this frozen bread dough. .
This frozen bread dough can be stored for a long time in a state of primary fermentation, and bread can be baked as needed, so it has come to be used regardless of business use or home use.
[0003]
If this frozen bread dough is used, it can be first baked in a baking step through a step of thawing the frozen bread dough and a step of performing secondary fermentation (so-called fermenting by proofing). Therefore, compared to making bread from raw materials, time and labor can be greatly reduced, and delicious bread with stable quality can be baked.
By the way, some conventional bread baking machines automatically bake through thawing and secondary fermentation just by setting frozen bread dough, and some can specify the scheduled baking time of bread. In such a bread baking machine, it is possible to perform process control such that the frozen bread dough set in the cold state from the previous night is baked through thawing and secondary fermentation in accordance with the scheduled baking time.
[0004]
[Problems to be solved by the invention]
However, a conventional bread baking machine using frozen bread dough can reduce labor by making full use of process control and the like, but nothing has taken into consideration the efficiency when baking bread repeatedly.
In other words, if the bread is baked only once, the delicious bread is automatically baked using the process control as described above.
However, in order to repeatedly bake the bread, it must be repeated again from the thawing process of the frozen bread dough, and it took a long time from baking the bread once to the next baking, and an improvement was desired.
[0005]
The present invention is proposed in view of the above-described circumstances, and provides a bread baking machine for frozen bread dough that can efficiently bake bread in a short time and can save space. It is aimed.
[0006]
[Means for Solving the Problems]
The bread baking machine for frozen bread dough of the present invention proposed to achieve the above object is a heating means, a cooling means and a humidifying means, and a heating, cooling or humidifying means is driven based on detection signals of the temperature sensor and the humidity sensor. Control means for generating a predetermined temperature and humidity environment, and at least two thawing fermentations in which a series of processes of cooling, thawing and secondary fermentation of frozen bread dough subjected to primary fermentation are performed alone or continuously. A storage means, a heating means and a humidifying means, and a control means for generating a predetermined temperature and humidity environment by driving the heating or humidifying means based on detection signals of the temperature sensor and the humidity sensor, and the secondary fermentation is completed. It is set as the structure provided with the baking chamber which bakes bread dough.
[0007]
The bread baking machine of the present invention includes at least two thawing fermenters that perform cold storage, thawing, and secondary fermentation. Each thawing fermenter should have manual control that allows refrigeration, thawing, or secondary fermentation to be performed independently, and process control that automatically and continuously performs a series of refrigeration, thawing, and secondary fermentation processes. Can do.
Therefore, according to this configuration, the processing steps of both thawing fermenters are shifted in accordance with the completion time of baking in the baking oven, or one thawing fermentation chamber is dedicated to thawing and the other thawing fermentation chamber is secondary. It is also possible to produce bread continuously for fermentation only.
[0008]
That is, for example, the dough that has been subjected to the secondary fermentation process in one thawing fermenter is moved to the baking chamber and baked, and the secondary fermentation in the other thawing fermentation chamber is completed in accordance with the completion time of baking. If the processing time is shifted, the bread dough that has been subjected to secondary fermentation can be subsequently moved to a baking chamber for baking.
In addition, for example, if one thawing fermenter is dedicated to thawing and the other thawing fermenter is dedicated to secondary fermentation, thawing, secondary fermentation, and baking can be performed in parallel, and production is performed while adjusting the production amount. Efficiency can be improved.
Two thawing fermenters may be provided, or three or more. In particular, since thawing and fermentation take a long time compared to the time to bake bread, depending on the processing capacity of the baking oven and each thawing fermentation chamber, equipped with the number of thawing fermentation chambers that can obtain the optimum operating state Can be configured.
[0009]
In the present invention, at least one of the thawing fermenters can be configured so that the scheduled end time of thawing or secondary fermentation can be set in advance by the control means.
Since the time required for thawing or the time required for secondary fermentation is determined in advance according to the frozen bread dough, it is possible to start the processing according to the target time of the thawing end time or the secondary fermentation end time. However, a processing start time corresponding to the target time must be calculated and set, and a setting error tends to occur.
[0010]
According to the present invention, simply by setting the scheduled end time of thawing or the scheduled end time of secondary fermentation, the process is automatically started in accordance with the scheduled time.
In this invention, it is good also as a structure which can set the completion | finish scheduled time of thawing | decompression or secondary fermentation only to one thawing fermenter. However, operability can be further improved by adopting a configuration in which the scheduled end time of thawing or secondary fermentation can be set for all thawing fermenters.
[0011]
In the present invention, the control means of at least one of the thawing fermentation chamber and the baking chamber are configured to mutually transmit and receive control signals, and in accordance with the scheduled end time of secondary fermentation of any of the thawing fermentation chambers Thus, preheating can be performed by driving the heating means by the control means so that the temperature of the baking chamber reaches the baking temperature.
[0012]
In the bread manufacturing process, if secondary baking in one of the thawing fermenters has been completed but the baking oven has not been preheated, the bread dough that has undergone secondary fermentation is thawed until the baking oven reaches the baking temperature. The fermenter must be laid down, time is wasted, and the quality may deteriorate due to excessive fermentation.
According to the present invention, preheating control is performed so that the temperature of the calciner reaches the calcining temperature in accordance with the scheduled end time of secondary fermentation in any thawing fermenter. As a result, the bread dough that has undergone secondary fermentation can be immediately transferred to the baking chamber and baked, improving the quality and eliminating wasted time.
According to this configuration, the control means is provided in the thawing fermenter and the calciner, but it is also possible to adopt a configuration in which the control means for controlling the respective thawing fermenters and the calciner is provided to perform centralized control. is there.
[0013]
In the present invention, the calciner is provided with a water storage tank, and the water tank can be used in common for the humidifying means of the calciner and each thawing fermenter.
In the bread production process, after the secondary fermentation process and baking are completed, it is indispensable to maintain a predetermined humidity environment in addition to a predetermined temperature in order to maintain quality. That is, a humidifying means is indispensable for the baking chamber and the thawing fermentation chamber.
According to the present invention, a water storage tank, which is a component of the humidifying means, is provided in the baking chamber, and the apparatus is miniaturized by supplying the stored water not only to the baking chamber but also to each thawing fermentation chamber. Can do.
[0014]
In the present invention, a mechanical unit containing a component including a compressor that forms a cooling means of the thawing fermenter is provided, and the component including the compressor is commonly used for the cooling means of each thawing fermenter. Can do.
In order to preserve the frozen bread dough for a long time while maintaining the quality, frozen storage is essential. That is, a cooling means is indispensable for the thawing fermenter.
According to the present invention, the compressor, which is a component of the cooling means of each thawing fermenter, is provided in the machine part and used in common, whereby the size of the apparatus can be reduced.
[0015]
In the present invention, the maximum capacity of the baking chamber and the maximum capacity of each thawing fermenter can be substantially the same.
According to this configuration, the bread dough that has been subjected to secondary fermentation in any thawing fermenter can be transferred to the baking chamber as it is and baked at once. Thereby, a part of bread dough that has undergone secondary fermentation cannot be accommodated in the baking chamber, and there is no inconvenience that the quality deteriorates due to excessive fermentation while remaining in the thawing fermentation chamber.
[0016]
In the present invention, the maximum capacity of the baking chamber is approximately half of the maximum capacity of each thawing fermenter, and the time for baking the maximum capacity of bread dough stored in the baking chamber is that of secondary fermentation. When the finished bread dough is left in the thawing fermenter, it can be configured to be shorter than the time required for excessive fermentation.
[0017]
As described above, it is desirable that the maximum capacity of the baking chamber and the maximum capacity of each thawing fermenter be approximately the same because the bread dough after the secondary fermentation can be baked at a time.
However, when the dough after the secondary fermentation is baked, the volume increases compared to the dough state. In other words, in order to bake all of the bread dough that has been subjected to secondary fermentation in the thawing fermenter, it requires a larger volume than the thawing fermenter, making it difficult to reduce the size of the entire apparatus, and the calcination chamber and thawing fermentation. The shape cannot be balanced with the storage.
By the way, when the bread dough after the secondary fermentation is left as it is in the thawing fermenter, the quality does not deteriorate due to excessive fermentation within a predetermined time. Therefore, when the maximum capacity of the baking chamber is smaller than the maximum capacity of the thawing fermentation chamber, before the bread dough left in the thawing fermentation chamber deteriorates in quality, the bread dough previously transferred to the baking chamber is baked. What is necessary is just to make it the structure which ends.
[0018]
In other words, according to the present invention, half of the bread dough that has been subjected to secondary fermentation in the thawing fermenter is first transferred to the calciner and baked. During this time, the remaining half of the dough is left in the thawing fermentor. Then, before the remaining dough is over-fermented, the dough previously transferred to the baking chamber is baked, and then the remaining half of the dough is transferred to the baking chamber and baked.
As a result, the volume of the baking chamber can be reduced while maintaining the quality of the bread, and the apparatus can be downsized.
Here, approximately half of the maximum accommodation capacity referred to in the present invention can be compared, for example, by the number of shaped dough or by the number of trays on which the dough is placed. The maximum storage capacity of the baking chamber may be approximately half of the maximum storage capacity of the thawing fermenter, and any structure may be used as long as it is baked in half approximately twice.
[0019]
In the present invention, at least one of the thawing fermenters generates a temperature and humidity environment in which the thawing completion state or the secondary fermentation completion state of the bread dough is maintained by driving the heating, cooling or humidifying means by the control means. It can be.
[0020]
The frozen bread dough subjected to primary fermentation does not deteriorate in quality for a long time if it is in a frozen state. However, once thawed, quality will be degraded unless the environment is subsequently transferred to a secondary fermentation environment. Further, as described above, when the bread dough after the secondary fermentation is left as it is in the thawing fermenter for a long time, it becomes excessive fermentation and the quality is lowered.
However, according to the present invention, it is possible to generate a temperature and humidity environment that maintains a thawed completion state or a secondary fermentation completion state, so that the quality of bread dough is not impaired.
As a result, depending on the operation status of the baking and thawing fermenter, the work process can be adjusted on standby in a thawing completion state or a secondary fermentation completion state as appropriate, and more flexible bread production is performed without losing quality. It becomes possible.
[0021]
In the present invention, the baking cabinet can be configured to generate a temperature and humidity environment in which the baking state of the bread is maintained by driving the heating or humidifying means by the control means.
Immediately after baking, the bread is soft and fragrant, but over time the flavor and texture will decrease. However, it is difficult to provide bread immediately after baking regardless of whether it is for business use or home use.
ADVANTAGE OF THE INVENTION According to this invention, the temperature / humidity environment which maintains the baking state of bread as much as possible can be produced | generated, and even if time passes since baking, bread can be provided in the state near immediately after baking. In addition, since the baked state can be maintained, it is possible to flexibly adjust the working time involved in bread making.
[0022]
In the said invention, it can be set as the structure by which a baking warehouse and each thawing fermenter are formed integrally.
A baking warehouse and each thawing fermenter can also take the arrangement apart according to an installation place. However, when performing a series of baking operations, it is preferable to arrange the baking chamber and the thawing fermentation chamber as adjacent as possible.
According to this invention, workability | operativity can be improved by forming integrally the baking warehouse and different thawing fermenters which differ in a function.
For example, the baking chamber and each thawing fermentation chamber can be integrated side by side. Moreover, in order to save space by using space effectively, it is also possible to stack up and integrate.
[0023]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment of a bread baking machine of the present invention will be described with reference to the drawings.
1 is a front view of a bread baking machine 1 for frozen bread dough according to an embodiment of the present invention, FIG. 2 is a side view sectional view of the bread baking machine 1 of FIG. 1, and FIG. 4 is a cross-sectional view of the baking chamber 20 as viewed from above, FIG. 5 is a cross-sectional view of the machine unit 30 as viewed from above, and FIG. 6 is a block diagram showing the internal configuration of the bread baking machine 1.
[0024]
As shown in FIG. 1, the bread baking machine 1 has a vertically long box shape in which two thawing fermentation chambers 10 and 10 and a baking chamber 20 are stacked in order on a mechanical unit 30, It is set as the shape which concentrated and provided the setting part which performs the operation | movement setting of the thawing | decompression fermenters 10 and 10 and the baking chamber 20. FIG.
Specifically, the two thawing fermenters 10 and 10 are formed in a hollow box shape having a storage chamber 10a for storing bread dough inside. A door 12 is provided on the front surface and can be opened and closed by grasping a handle 12a.
In the vicinity of the storage chamber 10a, a heater (heating means) 14 for heating the inside of the storage chamber 10a, a cooling means 15 for cooling, and a humidifying heater (humidifying means) 16 for humidifying are provided.
A fan 17 is provided on the right side of the storage chamber 10a, and a damper (not shown) is provided in the vicinity of the fan 17. Then, the control means 13 which will be described later controls the opening of the damper to suck the outside air and cool the storage chamber 10a, or controls the damper to close the inside of the storage chamber 10a. ing.
In addition, a heat insulating material S (in this embodiment, rigid foam polyurethane is used) is spread on the inner wall of the thawing fermenter 10, and the inside of the storage chamber 10a is thermally shut off from the outside to efficiently control the temperature. It is set as the structure which performs.
[0025]
The control means 13 of the thawing fermenter 10 is formed by a control circuit 13a, a setting unit 11, a temperature sensor 13b, and a humidity sensor 13c, and the temperature sensor 13b and the humidity sensor 13c are provided inside the storage chamber 10a. Moreover, the control circuit 13a and the setting part 11 are provided in the front right center part of the bread baking machine 1, as mentioned above.
The control circuit 13a is formed by a digital circuit that performs program processing centering on the CPU, and includes a clock having a calendar function therein. The setting unit 11 includes various setting switches for setting the temperature and humidity environment of the storage room 10a with the passage of time.
And according to the setting of the setting part 11, program processing is performed by the control circuit 13a, referring the detection signal of the temperature sensor 13b and the humidity sensor 13c. Thereby, the control circuit 13a drives the heating means 14, the cooling means 15, or the humidifying means 16 to perform feedback control so that the interior of the storage chamber 10a becomes a target temperature and humidity environment as time passes.
Moreover, the cooling means 15 of the thawing fermenter 10 is configured to share the compressor 31 and the condenser 32 provided in the machine unit 30.
In the thawing fermenter 10, trays P can be inserted into the storage chamber 10a in four stages in the vertical direction, and two trays P can be attached to each stage in the front-rear direction. That is, a maximum of eight trays P can be set inside the storage chamber 10a.
[0026]
On the other hand, the baking chamber 20 is formed in a hollow box shape having a storage chamber 20a for storing bread dough. A door 23 is provided on the front surface and can be opened and closed by grasping a handle 23a.
A heater (heating means) 26 for heating the inside and a humidifying heater (humidifying means) 27 for humidifying are provided in the vicinity of the storage chamber 20a.
Further, a fan 24 is provided on the back surface of the storage chamber 20a, and a damper (not shown) is provided in the vicinity of the fan 24. The opening and closing of the storage chamber 20a is controlled by a control means 25, which will be described later. Stirring is performed.
[0027]
The control means 25 of the baking chamber 20 is also formed by a control circuit 25a, a setting unit 21, a temperature sensor 25b, and a humidity sensor 25c, and the temperature sensor 25b and the humidity sensor 25c are provided inside the storage chamber 20a. Moreover, the control circuit 25a and the setting part 21 are provided in the front right upper part of the bread baking machine 1, as mentioned above.
The control circuit 25a is formed of a digital circuit that performs program processing centering on the CPU, and includes a clock having a calendar function therein. The setting unit 21 includes various setting switches for setting the temperature / humidity environment of the storage room 20a over time.
Then, according to the setting of the setting unit 21, the control circuit 25a executes program processing while referring to the detection signals of the temperature sensor 25b and the humidity sensor 25c. As a result, the heating means 26 or the humidifying means 27 is driven to perform feedback control so that the temperature and humidity environment of the storage chamber 20a becomes the target environment over time.
[0028]
In addition, a water storage tank 22 is provided inside the right side of the baking chamber 20, and is connected to the thawing fermentation chambers 10, 10 as well as the baking chamber 20. The stored water in the water storage tank 22 is used in the humidifying means 16 of the thawing fermenters 10 and 10 in addition to the humidifying means 27 of the baking chamber 20.
In the baking chamber 20, the trays P can be inserted into the storage chamber 20a in four stages in the vertical direction. That is, a maximum of four trays P can be set in the storage chamber 20a.
[0029]
The machine part 30 is located in the lowest part of the bread baking machine 1, and has the compressor 31, the condenser 32, and the power supply part 33 inside as mentioned above. Moreover, the leg part 30a is attached to the lower part.
[0030]
Next, prior to describing the overall operation of the bread baking machine 1 of the present embodiment, the basic operations of the thawing fermenter 10 and the baking chamber 20 when baking frozen bread dough will be described step by step.
FIG. 7 shows the process of baking the frozen bread dough with the horizontal axis representing time and the vertical axis representing temperature.
As can be seen from the figure, until the time t1, the storage chamber 10a of the thawing fermenter 10 is cooled by the cooling means 15, and the frozen bread dough is kept at the freezing temperature T1. In this cold state, the bread dough is prevented from over-fermentation in a state where primary fermentation is completed, and can be stored for a long time.
[0031]
When time t1 is reached, the control circuit 13a stops driving the cooling means 15 and drives the heating means 14 to enter the thawing process. In the thawing step, the storage chamber 10a is raised toward the temperature T2 so that the bread dough is thawed until time t2. This temperature gradient is provided in order to suppress the quality deterioration of the bread dough accompanying thawing. In other words, during the predetermined time (approximately 2/3 of the time between time t1 and time t2), the temperature is increased to T2 approximately in proportion to the time, and thereafter the temperature T2 is maintained until time t2. ing. When time t2 is reached, thawing of the frozen dough is completed.
[0032]
When reaching time t2, the control circuit 13a drives the heating means 14 to enter the secondary fermentation process. In the secondary fermentation process, the storage chamber 10a is raised toward the temperature T3 so that the bread dough is subjected to secondary fermentation by time t3. This temperature gradient is also provided in order to suppress the quality deterioration of the bread dough accompanying secondary fermentation. That is, control is performed to increase the temperature to T3 in proportion to the time for a predetermined time (approximately 3/4 of the time between time t2 and time t3), and then maintain temperature T3 until time t3. Yes.
In this secondary fermentation process, the control circuit 13a simultaneously drives the humidifying means 16 in addition to the heating means 14 to suppress drying due to the heating of the secondary fermentation process and maintain the quality of the bread dough. And when time t3 is reached, the secondary fermentation of bread dough is completed.
[0033]
When the secondary fermentation of the bread dough is completed at time t3, the tray P on which the bread dough is placed is taken out from the thawing fermentation chamber 10 and moved to the baking chamber 20.
On the other hand, the calciner 20 receives the completion time t3 of the secondary fermentation from the control circuit 13a of the thawing fermenter 10, drives the heating means 36 from time t3 ′ that is a predetermined time earlier than time t3, and calcines at time t3. Preheating is performed to raise the temperature to T4.
By this preheating, the bread dough taken out from the thawing fermenter 10 can be immediately baked. The bread dough set in the baking chamber 20 is baked at a temperature T4 until time t4, and when the time t4 is reached, the baking process is completed.
[0034]
Moreover, in this embodiment, even if baking is completed, the temperature / humidity environment of the baking chamber 20 can be set so that a baking state may be maintained. That is, the control circuit 25a drives the heating means 26 to lower the temperature of the storage chamber 20a to a temperature slightly lower than the temperature T3 at the end of the secondary fermentation. At the same time, the control circuit 25a drives the humidifying means 27 to maintain a predetermined humidity environment. This makes it possible to maintain the baked bread in an optimum temperature and humidity environment for as long as possible.
[0035]
By the way, the bread baking machine 1 of the present invention performs the basic operation as described above, and in particular, by driving the two thawing fermentation chambers 10 and 10 and the baking chamber 20 in a coordinated manner, It is characterized by improving work efficiency.
Below, the cooperation drive of the bread baking machine 1 is demonstrated with reference to drawings.
For convenience of explanation, the time required for thawing the bread dough is 1 hour, and the time required for secondary fermentation of the thawed bread dough is 1 hour. In addition, the maximum capacity of the baking chamber 20 is set to ½ of the maximum capacity of the thawing fermentation chamber 10, and the baking time of the bread dough stored in the baking chamber 20 is 15 minutes. Furthermore, the time required to lower the thawing fermenter 10 from the end temperature T3 of the secondary fermentation to the cold temperature T1 is 30 minutes, and the time required to preheat the baking chamber 20 to the baking temperature is 15 minutes.
[0036]
FIG. 8 shows an operation process when each of two thawing fermenters (differentiated as a first thawing fermenter and a second thawing fermenter) performs a series of process control of cold storage, thawing and secondary fermentation. An example is shown.
[0037]
Hereinafter, the work process will be described in order with reference to FIGS.
(1) The operation of the thawing fermenter 10 is set by the setting unit 11 of the first and second thawing fermenters 10 so as to be a series of process control of cold preservation, thawing and secondary fermentation.
(2) The secondary fermentation completion time of the first thawing fermenter 10 is set at 8:00 by the setting unit 11 and the secondary fermentation completion time of the second thawing fermenter 10 is set at 8:30. With this setting, the storage chamber 10a of each thawing fermenter 10 is controlled at the cold temperature thereafter. Then, eight trays on which frozen dough is placed are set in the respective storage chambers 10a of the first and second thawing fermenters 10.
[0038]
(3) When the time elapses and reaches 6 o'clock, in the first thawing fermenter 10, the thawing process is started by the control circuit 13a. On the other hand, in the second thawing fermenter 10, the thawing process is started in parallel by the control circuit 13a at 6:30.
(4) In the first thawing fermenter 10, the thawing process ends at 7 o'clock, and then the process proceeds to the secondary fermentation process. Similarly, in the second thawing fermenter 10, the thawing process ends at 7:30, and then the process proceeds to the secondary fermentation process.
{Circle around (5)} In the baking chamber 20, the control circuit 35a refers to the scheduled end time of the secondary fermentation, and starts preheating 15 minutes before 8 o'clock.
[0039]
{Circle around (6)} At 8 o'clock, the secondary fermentation of the bread dough stored in the first thawing fermenter 10 is completed, so the four trays on which the bread dough is placed are moved to the baking chamber 20 and baking is started. At this time, the baking chamber 20 has reached the baking temperature T4 due to preheating.
Moreover, in the 1st thawing fermenter 10, the temperature of the storage chamber 10a is lowered (cooling process) toward the cool keeping temperature T1, while the remaining bread dough after the secondary fermentation is stored.
This suppresses excessive fermentation of the remaining bread dough and prepares for the next thawing process.
(7) After 15 minutes, the dough placed on the four trays is baked in the baking chamber. Then, the remaining four trays of the first thawing fermentation chamber 10 are moved to the baking chamber 20 for baking. At 8:30, all the dough that has been secondarily fermented in the first thawing fermenter 10 is baked. At this time, the first thawing fermenter 10 is lowered to the cold temperature T1. Subsequently, a new frozen bread dough is transferred to the first thawing fermenter 10 from a separate cold storage, and the thawing process is started again.
[0040]
(8) On the other hand, in the second thawing fermenter 10, the secondary fermentation of the bread dough is completed at 8:30, so the trays on which the bread dough is placed are divided into four pieces and moved to the baking chamber 20 twice. And firing. At 9 o'clock, all the dough secondary fermented in the second thawing fermenter 10 is baked. In addition, when the first four trays are moved to the baking chamber 20, the second thawing fermentation chamber 10 starts cooling toward the cold keeping temperature T1.
Hereinafter, it becomes possible to bake the bread four times in the baking chamber 20 every 2 hours and 30 minutes by repeating the above steps. In addition, in such process control, the tray that has been subjected to the secondary fermentation is simply moved from the thawing fermenter 10 to the baking chamber 20, so that it is possible to perform baking of bread very smoothly without any effort. is there.
[0041]
Next, with reference to FIG. 7, FIG. 9, the procedure of the baking process by the manual control which used the 2nd thawing fermenter 10 only for thawing and used the 1st thawing fermenter 10 only for secondary fermentation is demonstrated.
(1) The operation of the second thawing fermenter 10 is set to the cold storage and thawing process by the setting unit 11. Moreover, the setting part 11 sets the 1st thawing fermenter 10 to a secondary fermentation process.
(2) The setting unit 11 sets the thawing completion time of the second thawing fermenter 10 at 7:00, and sets the completion time of secondary fermentation of the first thawing fermenter 10 at 8:00. Thereby, the storage chamber 10a of the second thawing fermenter 10 is controlled to the cold temperature T1. And the eight trays which put frozen bread dough in the storage chamber 10a of the 2nd thawing fermenter 10 are set.
[0042]
(3) In the second thawing fermenter 10, the thawing process is started by the control circuit 13a at 6 o'clock, and the thawing is finished at 7 o'clock. The dough in the second thawing fermenter 10 that has been thawed is moved to the first thawing fermenter 10.
And the second thawing fermenter 10 cools from the thawing end temperature T2 to the cold insulation temperature T1 over 15 minutes after 7 o'clock. At 7:15, a new frozen bread dough is moved and set from a separate cool box (not shown), and the thawing process is started again.
(4) On the other hand, in the first thawing fermenter 10, secondary fermentation is started from 7 o'clock. Moreover, in the baking chamber 20, the control circuit 35a refers to the scheduled end time of the secondary fermentation, and starts preheating 15 minutes before 8 o'clock.
[0043]
{Circle around (6)} At 8 o'clock, the secondary fermentation of the bread dough stored in the first thawing fermenter 10 is completed, so the four trays carrying the bread dough are moved to the baking oven 20 for baking. At this time, the baking chamber 20 has reached the baking temperature by preheating. Further, the first thawing fermenter 10 that has finished taking out the first four trays P is cooled in proportion to the time toward the secondary fermentation start temperature T2 until 8:15. Thereby, it can prepare for the next secondary fermentation, suppressing the excessive fermentation of the remaining bread dough.
(7) In the baking chamber, baking of the dough placed on the four trays is completed in 15 minutes. Then, the remaining four trays of the first thawing fermentation chamber 10 are moved to the baking chamber 20 for baking. At 8:30, all the dough secondary fermented in the first thawing fermenter 10 is baked.
[0044]
(8) Subsequently, in the second thawing fermenter 10, the thawing is completed at 8:15, so the tray on which the bread dough is placed is moved to the first thawing fermenter 10 and the secondary fermentation is started immediately. And when secondary fermentation is completed in the 1st thawing fermenter 10 at 9:15, it will be divided into 2 times, will be moved to the baking chamber 20, and will be baked.
Thereafter, by repeating the same steps, the bread can be baked twice in the baking chamber 20 every hour and 15 minutes. Moreover, in such a manual operation, a tray is moved from the first thawing fermenter 10 to the second thawing fermenter 10 while supplying new frozen bread dough to the first thawing fermenter 10, and the second thawing fermenter 10 The bread can be baked by a flow operation that repeats the movement of the tray from 10 to the baking chamber 20.
In addition, since the bread is baked twice in the baking chamber 20 at a time, the work can be performed while finely adjusting the number of baking.
[0045]
FIG. 10 shows an example in which three thawing fermentation chambers 10 are further provided by adding a thawing fermentation chamber 10 to the bread baking machine 1 shown in FIG.
In this example, each of the first to third thawing fermenters 10 shows a work process in the case where a series of process control of cold storage, thawing and secondary fermentation is performed, and a basic process flow is shown. Since they are the same, redundant description is omitted.
In this example, by providing three thawing fermenters 10, the bread can be baked 6 times in the baking chamber 20 every 2 hours and 30 minutes, and the working efficiency can be further improved.
[0046]
Thus, according to the bread baking machine of this embodiment, it becomes possible to bake bread very efficiently using process operation and manual operation.
In the block diagram shown in FIG. 6, the control means 13 and 35 are provided in each of the thawing fermenters 10 and 10 and the calciner 20, but the present invention is not limited to such a configuration. Absent. For example, it is also possible to adopt a configuration in which control means for controlling the thawing fermentation chambers 10 and 10 and the baking chamber 20 in a centralized manner is provided for centralized control.
In addition, in order to improve the work efficiency, when the thawing, secondary fermentation or baking process is completed, the control means 13 and 35 output a notification sound or a notification sound, or display the progress of the process on a liquid crystal display. It is also possible to display and display characters using a container.
[0047]
【The invention's effect】
According to the bread baking machine of this invention of Claim 1, it becomes possible to carry out parallel processing by shifting the time of a process process by the simple structure using two thawing fermenters and baking ovens, The efficiency of the baking operation can be greatly improved.
According to the second aspect of the present invention, the processing is automatically started in accordance with the scheduled time only by setting the scheduled end time of the processing.
According to the third aspect of the present invention, the baking chamber can be preheated in accordance with the scheduled end time of the secondary fermentation, no waiting time for preheating is required, and work efficiency is maintained while maintaining bread quality. Can be improved.
According to this invention of Claim 4, it becomes possible to achieve size reduction of an apparatus by sharing a water storage tank.
According to this invention of Claim 5, it becomes possible to achieve size reduction of an apparatus by sharing a compressor and a condenser.
According to the present invention described in claim 6, the bread dough after the secondary fermentation can be transferred to the baking chamber as it is, and can be baked at once, improving the work efficiency while maintaining the quality of the bread. it can.
According to the seventh aspect of the present invention, the shape of the baking chamber can be reduced while maintaining the quality of the bread, and the entire apparatus can be reduced in size.
According to the present invention described in claim 8, since the quality can be preserved in the completed state of thawing or secondary fermentation, it is easy to change or adjust the working time.
According to this invention of Claim 9, even if time passes since baking, bread can be provided in the state close | similar to immediately after baking. In addition, since the baked state can be maintained, it is possible to flexibly adjust the working time involved in bread making.
Moreover, according to this invention of Claim 10, workability | operativity can be improved and space-saving can be achieved by forming integrally the baking chamber from which a function differs, and each thawing fermenter.
[Brief description of the drawings]
FIG. 1 is a front view of a bread baking machine according to an embodiment of the present invention.
2 is a side sectional view of the bread baking machine shown in FIG.
3 is a cross-sectional view in plan view of a thawing fermenter employed in the bread baking machine shown in FIG.
4 is a plan view cross-sectional view of a baking chamber employed in the bread baking machine shown in FIG.
FIG. 5 is a cross-sectional view in plan view of a machine part employed in the bread baking machine shown in FIG.
6 is a block diagram showing an internal configuration of the bread baking machine shown in FIG.
7 is a graph showing a temperature change in the bread baking process of the thawing fermenter and the baking chamber of the bread baking machine shown in FIG. 1;
8 is an explanatory diagram showing an example of a process operation of the bread baking machine shown in FIG.
FIG. 9 is an explanatory diagram showing an example in which the bread baking machine shown in FIG. 1 is manually operated.
FIG. 10 is an explanatory diagram showing an example of a process operation of a bread baking machine provided with three thawing fermenters.
[Explanation of symbols]
1 Bread baking machine for frozen dough
10 Thawing fermenter
13 Control means
13b Temperature sensor
13c Humidity sensor
14 Heating means
15 Cooling means
16 Humidification means
20 Baking chamber
22 Water storage tank
25 Control means
25b Temperature sensor
25c Humidity sensor
26 Heating means
27 Humidification means
30 Machine part
31 Compressor

Claims (10)

A heating means, a cooling means and a humidifying means; and a control means for driving the heating, cooling or humidifying means based on detection signals of the temperature sensor and the humidity sensor to generate a predetermined temperature / humidity environment. At least two thawing fermenters that carry out a series of treatments of cold storage, thawing and secondary fermentation of the applied frozen bread dough, alone or continuously;
Heating and humidifying means, and control means for generating a predetermined temperature and humidity environment by driving the heating or humidifying means based on the detection signals of the temperature sensor and humidity sensor, A bread baking machine for frozen bread dough, characterized in that it is provided with a baking oven for baking. The bread baking machine for frozen bread dough according to claim 1, wherein at least one of the thawing fermenters can set the scheduled end time of thawing or secondary fermentation in advance by a control means. The control means of at least one of the thawing fermenters and the calciner is configured to mutually transmit and receive control signals, and according to the scheduled end time of secondary fermentation of any of the thawing fermenters, the calciner The bread baking machine for frozen bread dough according to claim 1 or 2, wherein the heating means is driven by the control means to perform preheating so that the temperature reaches the baking temperature. The said baking store | warehouse | chamber is equipped with the water storage tank, It was set as the structure used in common to the humidification means of a baking store | warehouse | chamber and each said thawing | decompression fermentation store | warehouse | chamber characterized by the above-mentioned. Bread baking machine for frozen dough. It is provided with a machine part containing a component including a compressor that forms the cooling means of the thawing fermenter, and the component including the compressor is configured to be used in common for the cooling means of each thawing fermenter, The bread baking machine for frozen bread dough according to any one of claims 1 to 4. The bread baking machine for frozen bread dough according to any one of claims 1 to 5, wherein the maximum capacity of the baking chamber and the maximum capacity of each thawing fermenter are substantially the same. The maximum capacity of the baking chamber is approximately half of the maximum capacity of each thawing fermenter, and the time for baking the maximum capacity of the bread dough stored in the baking chamber is the bread dough that has been subjected to secondary fermentation. The bread baking machine for frozen bread dough according to any one of claims 1 to 5, characterized in that it is shorter than the time required for excessive fermentation when it is left in a thawing fermenter. At least one of the thawing fermenters generates a temperature and humidity environment that maintains a baked dough completion state or a secondary fermentation completion state by driving heating, cooling, or humidifying means by the control means. The bread baking machine for frozen bread dough according to any one of claims 1 to 7. The said baking store | warehouse | chamber produces | generates the temperature / humidity environment which maintains the baking state of bread by driving a heating or humidification means by the said control means. Bread baking machine for frozen dough. The bread baking machine for frozen bread dough according to any one of claims 1 to 9, wherein the baking chamber and the thawing fermentation chambers are integrally formed.

Images