JPH0420332B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an automatic bread maker that can produce freshly baked bread simply by adding predetermined ingredients.

Conventional technology A conventional automatic bread maker had a structure as shown in Fig.
Publication No. 3028).

That is, there is a kneading blade 3 in a bread baking mold 2 located in a baking chamber 1 containing a predetermined material. The kneading blades 3 are transmitted and driven by a motor 4 to knead predetermined materials placed in the bread baking mold 2 to form bread dough. After the kneading, a heater 5 insulated and wound around the outside of the baking chamber 1 is used to control the temperature and time using a circuit 6 to carry out fermentation and rise the bread 7. After fermentation, the temperature and time of the heater 5 are controlled by the circuit 6 to bake the bread 7. At this time, the outer surfaces of the outer shell 8 and lid 9 become hot, and if a person accidentally touches them, they may get burned. . Therefore, in the conventional example, a heat insulating material 10 such as glass wool was inserted between the outer shell 8 and the firing chamber 1 to lower the temperature of the outer surface of the outer shell 8.

Problems to be Solved by the Invention However, in the configuration shown in Fig. 3, the kneading blades 3
During kneading, the baking chamber 1 is covered with a heat insulating material 10 to prevent the heat inside the baking chamber 1 from escaping, which prevents the temperature of the dough from rising due to frictional heat between the mechanical parts and the dough. There was a serious problem. By the way, the conditions for making good quality bread are that the kneading is sufficient and that the kneading is stopped at the fermentation temperature of the bread dough.If the conventional configuration is such that the temperature of the dough rises high during kneading, if the kneading is stopped at the fermentation temperature of the bread dough, the kneading will be stopped at the dough fermentation temperature. There was a problem that the time was short and the kneading was insufficient, making it impossible to obtain high-quality bread.

In addition, steam and hot air may leak from the gap between the lid 9 and the outer shell 8 during firing, and if you touch the gap, it will be hot and cause burns, or the steam may condense on the outer shell 8, causing water to accumulate on the outer shell surface. There were problems such as water flowing down. In addition, the insulating material 10 such as glass wool is expensive and difficult to handle, such as by providing a special room, as the fibers of the insulating material 10 may get on your hands during assembly or enter your lungs when you breathe. However, there were problems in that the number of assembly steps was high and the price was high.

Means for Solving the Problems In order to solve these problems, the present invention provides a heat exhaust hole in the upper part of the space between the heat shield plate and the outer shell, and an exhaust hole attached to the double-layered lid. It is configured to communicate with outside air through the heat exhaust hole.

Effect The effect of this technical means is as follows.
In other words, by providing a heat exhaust hole that communicates with the outside air in the upper part of the space between the heat shield and the outer shell, the heat shield reflects the radiant heat that occurs as the temperature of the baking chamber increases, and the heat shield also connects the baking chamber with the heat shield. In addition to insulating the board with an air layer,
Due to the structure of the heat exhaust holes, the drift of thermal convection air as the temperature of the heat shield increases creates an air flow from the bottom to the heat exhaust holes, and the outer surface of the heat shield and the inner surface of the outer It is cooled and lowers the temperature of the outer shell surface.

Furthermore, by forced cooling of the surface of the heat shield plate through the heat exhaust holes, it is possible to reduce the temperature rise of the dough during kneading.

Embodiments Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 and 2. In FIG. 1, reference numeral 11 denotes a chassis, and the outer body consists of a lower body 12 attached to the chassis 1 and machined from sheet metal, and an upper body 13 attached to the lower body 12 and molded from resin. A motor 14 is attached to the chassis 11, and the rotation of the motor 14 is transmitted to a large pulley 18 rotatably attached to a bearing 17 press-fitted into the chassis 11 through a belt 16 that is placed around a small pulley 15 attached to a rotating shaft. Rotate the lower connector 19 fixed to the large pulley 18 by caulking or the like. Seal the bottom 1
Inside the baking chamber 20 fixed at 1, there is a bread baking mold 21, which is fixed in position by a bread baking mold stand 22. The bread baking mold 21 has a kneading blade 23 detachably provided on the upper connector 22 which contacts the lower connector 19 and transmits rotation. A heater 26 is attached to the side surface of the firing chamber 20 by screwing a fixed insulator 24 and a fixing metal fitting 25, and a sensor 27 having a thermistor held inside is attached. The top frame 28 is attached to the top 13 of the body with screws or the like. A heat shield plate 29 made of a metal plate whose surface is coated to reflect as much radiant heat as possible is inserted into the groove 30 of the top frame 28 with a gap of about 3 to 10 mm from the outside of the baking chamber 20, and the top part is inserted into the groove 30 of the top frame 28. The end faces of 28 are brought into contact with each other to prevent hot air from flowing out in the direction 13 on the body as much as possible. Further, the lower part of the heat shield plate 29 is bent and placed between the chassis 11 and the firing chamber 20, and the firing chamber 20 and the chassis 11 are fixed by screwing together. Heat shield plate 29 and lower body 1
2. A heat exhaust hole 31 communicating with the outside air is provided in the ceiling frame 28 located above the space with the upper body 13.

Furthermore, a firing lid 32 forming a space between the firing chambers above the firing chamber 20 is elastically attached to a lower lid 33.
The lower lid 33 is connected to the upper lid 34 by screwing. A yeast container 35 is attached to the baking lid 34, and a valve 36 is attached to a hole in the yeast container 35 in the opening direction of the bread baking mold 21 and is closed with a spring in the closing direction so that the valve 36 can be opened and closed. At one end of 36 is a valve lever 37. There is a solenoid 38 on the lid 34.
A lever 39 is movably attached to the tip of the plunger, and when in operation, it comes into contact with the valve lever 37 to open the valve 36.

An exhaust guide 40 is fixed between the upper lid 34 and the lower lid 33 with a sander bench, and the lower lid 33 below the exhaust guide 40 is open. Also, the baking lid 32
A steam hole 41 is provided in the.

Next, to explain the operation of this embodiment, ingredients such as water, flour, sugar, and salt are placed in the bread baking mold 21.
When the panel 42 at the top of the circuit (not shown) is operated, the motor 14 is first rotated by the operation of the circuit, and the kneading blades 23 are rotated by power transmission to knead the material. When the kneading is completed, the yeast 43 enters the kneading pan, and when the set time for kneading has elapsed, the solenoid 38 is activated, the valve 36 is opened, and the yeast 43 falls into the baking mold 21. The motor 14 rotates again to knead the materials. When the kneading is finished, the heater 26
Electricity is applied to control the temperature of the bread baking mold 21, and the process proceeds through primary fermentation, secondary fermentation, and forming fermentation. Between each fermentation, the motor 14 is slightly rotated to remove gas. After forming and fermenting, the fermented bread 44 is transferred to the motor 26.
Electricity is applied to bake the bread, and when the process is complete, a buzzer sounds to notify the baker that the bread is ready.The bread is made automatically by simply adding the ingredients.

Here, between the heat shield plate 29 and the bottom of the body,
A heat exhaust hole 31 communicating with the outside air is provided in the upper part of the space between 3 and 3.
By providing this, the heat shield plate 29, which is a metal plate with a highly reflective surface coating, reflects the radiant heat that occurs as the temperature rises due to the energization of the heater 26 in the firing chamber 20. In addition to insulating with an air layer of 3 to 10 mm between them, the configuration of the heat exhaust holes 31 prevents heat convection of the air in the space between the upper body 13 and the heat shield plate 29 under the body as the temperature of the heat shield plate 29 increases. Due to the drift, an air flow is formed from the bottom to the heat exhaust hole 31, and the temperature of the surface of the heat shield plate 29 in particular is cooled by the outside air sucked in from the bottom.
The heated air is then cooled and heated through the heat exhaust hole 3.
1, and is discharged to the outside from the exhaust guide 40, lowering the temperature of the outer shell so that even if a person easily touches it, it will not cause burns.

Further, by forced cooling of the surface of the heat shield plate 29 by the heat exhaust holes 31, the temperature rise of the bread dough due to frictional heat between the mechanical parts and the dough during kneading can be reduced through the baking chamber 20. This effect makes it possible to sufficiently knead the bread dough up to the fermentation temperature, which is a condition for producing high-quality bread.

In addition, especially during firing, the firing chamber 20 can be opened from the steam hole 41.
The high-temperature steam and steam inside the exhaust guide 40 flow out at high speed and exit to the outside air, but this high-speed flow of steam and hot air has the effect of sucking up the hot air exiting from the heat exhaust hole 31 by a so-called ventilly effect. Come out, heat shield plate 29, under the body, on the body 13
The amount of hot air flowing in the outside space increases,
Cooling is increased. Furthermore, the heat exhaust hole 31
Since the temperature of the hot air coming out from the steam hole 41 is much lower than the steam and hot air coming out from the steam hole 41, the lower lid 33 is cooled by the hot air coming out from the heat exhaust hole 31, and the temperature of the outside of the upper lid 34 is lowered. This also lowers the temperature of the steam and hot air released from the exhaust guide 40, thereby preventing burns and abnormalities when something is placed on the lid 34.

Effects of the Invention As is clear from the description of the above embodiments, the present invention provides a heat exhaust hole that communicates with the outside air in the upper part between the heat shield plate and the outer shell, and an exhaust guide attached to the double-layered lid. By communicating the heat exhaust hole with the outside air, the temperature of the outside air can be lowered with a simple structure, and even if a person easily touches it, there will be no burns or the like, making it highly safe.

Furthermore, temperature rise in bread dough during kneading can be reduced by cooling, the kneading time can be extended, and well-kneaded bread dough can be produced, improving the ability to produce high-quality bread. Furthermore, it is easy to assemble and the materials are inexpensive, thus reducing costs.

Furthermore, the temperature of the outer cover of the lid is lowered, and the temperature of steam and hot air discharged from the exhaust guide is also lowered, thereby improving safety.

[Brief explanation of drawings]

FIG. 1 is a sectional view of an automatic bread maker according to an embodiment of the present invention, FIG. 2 is a partial sectional view of the automatic bread maker according to the present invention, and FIG. 3 is a sectional view of a conventional automatic bread maker. 20...Baking chamber, 21...Bread baking mold, 23...
... Kneaded blade, 26 ... Heater, 29 ... Heat shield plate,
31... Heat exhaust hole, 32... Baking lid, 33... Lid bottom, 34... Lid top, 40... Exhaust guide, 41...
...Steam hole.

Claims (1)

[Claims] 1 A heating device consisting of a baking chamber with a bread baking mold inside, a heater, a kneading device consisting of a kneading blade that is transmitted and driven by the bread baking mold and a motor, an outer layer surrounding the heating device and the kneading device, and a baking chamber. A double-layered structure that can be opened and closed on the top surface has a heat shield plate that surrounds a part of the firing chamber between the heat shield plate and the outer shell, and a heat exhaust hole in the upper part of the space between the heat shield plate and the outer shell. A lid is provided, an exhaust hole attached to the lid is provided in a space between the bottom of the lid and the top surface of the firing chamber, and the exhaust hole and the heat exhaust hole are communicated with outside air. Automatic bread making machine installed.