JPH04702Y2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to an improvement of a steam supply device for an oven for baking bread and confectionery, and is suitable for baking French bread, for example.

<Conventional technology> Normally, to make French bread, dough is first made using yeast, salt, and water, and after several hours of bulk fermentation, it is moved to the finishing process. A sufficient amount of steam was then released into the baking chamber of the oven to wet the surface of the dough and baked at a relatively high temperature to create the hard crust unique to French bread.

In the above, the steam supplied to the dough after bulk fermentation was obtained using a boiler. Such steam is saturated steam (dry steam) that does not contain water droplets, and furthermore, it tends to become heated steam and tends to lack moisture in the steam. Therefore, a large amount of steam is required to satisfactorily wet the fabric.
In other words, it is necessary to supply steam for a long time to wet the fabric, resulting in poor work efficiency.

Another possible method is to arrange a spray nozzle in the baking chamber and spray the mist directly onto the dough (see Japanese Patent Publication No. 31870/1983). However, it is difficult to uniformly wet the fabric surface with such fog, and there is a risk that a mottled pattern may occur on the fabric surface.

Therefore, a steam supply device capable of supplying damp steam is used (see FIG. 6). Reference numeral 1 in the figure is an outer box located outside the oven 10. Steel pipes 3, 3' each having a large number of fins 5 are disposed therein.
Reference numeral 2 is a heating means. Then, pour water into water pipe 6.
- Steel pipe 3 - Conduit 4 - Steel pipe 3' - Steam generated while passing through drain pipe 7 is supplied into the firing chamber from steam spout 9 through steam exhaust pipe 8. Such steam is so-called damp steam containing fine water particles, and has a high ability to wet the surface of the dough 11 after bulk fermentation.

According to the steam supply device 12 shown in FIG. 6, the fabric can be wetted in a short time.
Therefore, the work efficiency of the finishing process of French bread is improved, and furthermore, the temperature drop in the baking chamber due to the supply of steam is reduced, resulting in excellent thermal efficiency. (see publication).

<Problems to be solved by the invention> However, the steam supply device 12 shown in FIG. 6 has the following problems.

(i) Since the steam supply device 12 is separate from the oven 10, the steam supply device 12 also requires the heating means 2. In this way, in one set of devices, 2
Providing two heating means (heating means in the oven + heating means 2 of the steam supply device 12) is not preferable in terms of thermal efficiency.

(ii) Steam supply device 1 that communicates with the pipe through a steam exhaust pipe 8
2 and the oven 10, in order to send a desired amount of water vapor from the steam supply device 12 into the oven 10, some means such as adjusting not only the water injection amount but also the internal pressure of both, forcing it by a pump, or Measures are needed. Therefore, such a steam supply device 12 requires a certain degree of skill in handling.

Therefore, in consideration of such problems, the present invention is
Another object of the present invention is to provide an oven that has improved thermal efficiency and allows easy adjustment of the amount of steam supplied.

<Means for solving the problems> The oven of the present invention can achieve the above object. The structure is that a steam generation chamber with an evaporation wall that is heated by the heat of the firing chamber is formed in the baking chamber of the oven, and water is sprayed onto the evaporation wall to release steam (shimmer steam) into the steam generation chamber. generated in
The steam is supplied to the firing chamber through a steam exhaust hole that communicates the steam generation chamber and the firing chamber.

<Example> Examples of the present invention will be described below.

FIG. 1 is a cross-sectional view of the oven 21 of the embodiment, and FIG. 2 is a longitudinal cross-sectional view of the same.

The oven 21 of the embodiment is generally composed of an oven outer wall 23, a steam generation chamber 35, and a baking chamber 45.

The oven outer wall 23 is made of steel plates 25, 25 and a heat insulating material 2.
It has the same structure as the outer wall of a general oven. A water pipe 29 is embedded in this oven outer wall 23. This water pipe 29
branches within the oven outer wall 23 and communicates a water vapor generation chamber 35, which will be described later, with a water source (not shown) outside the oven 21. In addition, the code|symbol 31 in an example of a figure is an electromagnetic valve, and 33 is a door.

The steam generation chamber 35 is a hollow member with a U-shaped cross section that is embedded in approximately the upper half of the oven outer wall 23 . Peripheral wall 3 of steam generation chamber 35
7 is made of stainless steel or the like. Note that it is sufficient that at least the upper wall of the peripheral wall 35 facing the firing chamber 45 is formed of a material with a high heat transfer coefficient (evaporation wall 39). Furthermore, a material with a high heat capacity is preferable. Seven through holes (steam exhaust holes 41) are formed in the side wall facing the firing chamber 45.
A spray nozzle 43 is provided at each end of the water pipe 29 described above. Water sent from the water source through the water pipe 29 is atomized by the spray nozzle 43 and sprayed onto the evaporation wall 39.
The mist that comes into contact with the evaporation wall 39 (which is heated by the heat of the firing chamber 45) quickly evaporates, filling the steam generation chamber 35 and being sent into the firing chamber 45 through the steam exhaust hole 41 on the side wall. .

In the steam generation chamber 35, if the peripheral wall 37 is made of ceramic that has a high heat transfer coefficient and heat capacity and is porous (having a pore diameter that allows steam to pass through), the steam exhaust hole 41 may not be provided. good.

Further, a damper may be provided in the steam exhaust hole 41 shown in the figure, so that the opening amount thereof can be adjusted from outside the oven 21.

Inside the firing chamber 45, as heating means, one gas burner 47 is disposed below the grilling floor 49, and two gas burners 47 are disposed above the temperature equalizing porous plate 51, each with their nozzles facing downward. This gas burner 47 consists of a nozzle pipe 47a and a secondary air supply pipe 47b. A plurality of nozzle holes from which a mixed gas of gas mixed by a mixer (not shown) and (primary) air is blown out are arranged near the long side of the lower surface of the nozzle pipe 47a having a rectangular cross section. The side surface of the secondary air supply pipe 47b, which also has a rectangular cross section and is fixed to the lower surface of the nozzle pipe 47a, is provided with secondary air to the mixed gas ejected from the nozzle holes, corresponding to each nozzle hole of the nozzle pipe 47a. Air vents are formed to supply air. This secondary air supply pipe 47b is connected to an air supply source (such as an air pump, not shown).

The gas burner 47 having such a configuration can always produce a stable flame in the firing chamber, which is semi-sealed and has a poor combustion environment in which a large amount of water vapor is blown.

In the above, the gas burner can also be arranged in the width direction of the oven. Furthermore, it is also possible to stabilize the flame with a single gas burner using a general flame auxiliary mechanism.

In addition, the code|symbol 53 in the example is a temperature equalization board for grilling board 49. The temperature leveling plates 51 and 53 may not be provided. Reference numeral 55 is fabric.

Oven 21 of the embodiment having such a configuration
The function of igniting the gas burner and baking the dough 55 is the same as that of a general oven. The following is an explanation of the humidifying function, which is a feature of this oven 21.

Water is supplied from outside the oven 21 to the steam generation chamber 35 via a water pipe 29. At this time, the amount of water is adjusted to a desired amount by the solenoid valve 31. Also, when water enters the steam generation chamber 35, the spray nozzle 43
It is said to be mist-like.

On the other hand, the peripheral wall 37 (particularly the evaporation wall 39) of the steam generation chamber 35 is heated in advance by the heat of the firing chamber 45.

Therefore, the atomized water evaporates as soon as it comes into contact with the evaporation wall 39, closing the steam generation chamber 35 and filling it with steam. Then, this damp steam enters the baking chamber 45 through the steam exhaust hole 41 formed in the peripheral wall 37 and wets the surface of the dough 55. Here, the amount of steam can be easily adjusted by adjusting the opening time of the electromagnetic valve 31.

FIG. 3 is a sectional view showing another aspect of the oven of the example. Components that are the same as those in the oven 21 in FIGS. 1 and 2 are given the same reference numerals and their explanations will be omitted. This oven 51 is different from the oven 21 shown in FIGS. 1 and 2 in that steam generation chambers are formed on both sides of the baking chamber 45 (reference numeral 53).
Each steam generation chamber 53, 53 has water supply means (electromagnetic valve 31, water pipe 29, spray nozzle 4
3) is provided. This oven 51 also has the same function as the oven 21 shown in FIGS. 1 and 2.

FIG. 4 is a perspective view showing a steam generation chamber 55 of a type provided apart from the oven outer wall 23. This steam generation chamber 55 is fixed at a desired position within the firing chamber 45. It doesn't matter whether it is placed vertically or horizontally. Note that numerals 29 and 41 in the figure represent a water pipe and a steam exhaust hole, respectively.

In the steam generation chambers shown in the above figures, it is desirable to erect fins on the evaporation wall in order to increase the area of the evaporation wall onto which water is blown and improve the evaporation efficiency.

FIG. 5 shows another embodiment of the water supply means for the steam generation chamber, in which numeral 61 is a two-fluid spray nozzle, numeral 63 is a water pipe, and numeral 65 is a steam pipe. The water pipe 63 is connected to a water source (not shown) such as a tap water supply, while the steam pipe 65 is connected to a compressed dry steam source such as a boiler. Then, water and compressed dry steam were mixed by a two-fluid spray nozzle 61 and sprayed into the steam generation chamber. In this way, the temperature of the mist is preheated, and a large amount of steam can be quickly obtained.

Incidentally, if the desired damp steam can be obtained using the two-fluid spray nozzle 61 shown in FIG. 5, the spray may be directly sprayed into the baking chamber without going through the steam generation chamber.

<Effects of the invention> As explained above, in the oven of the invention, a steam generation chamber having an evaporation wall that is heated by the heat of the baking chamber is formed in the baking chamber, and water is sprayed onto the evaporation wall. The structure is such that damp steam is generated in a steam generation chamber and supplied to the firing chamber through a steam exhaust hole.

Therefore, there is no need for a separate heating means for generating steam as in the past. In other words, the heat from the baking chamber was used to heat a designated evaporation wall before the steam supply process for French bread production, and that heat was used to evaporate water, making the most efficient use of heat. It became.

Furthermore, in the oven of the present invention, all of the water supplied to the steam generation chamber is changed into steam, which is then supplied to the baking chamber. Therefore, it has become possible to obtain a desired amount of steam very easily simply by adjusting the amount of water supplied to the steam generation chamber.

[Brief explanation of the drawing]

1 to 5 show embodiments of the present invention; FIG. 1 is a cross-sectional view of the oven according to the embodiment, FIG. 2 is a longitudinal sectional view, and FIG. 3 is a cross-sectional view of another embodiment of the oven; FIG. 4 is a perspective view of a type of steam generation chamber separated from the outer wall of the oven, FIG. 5 is an explanatory diagram of water supply means, and FIG. 6 is a partial sectional view illustrating a conventional steam supply device. 21,51...Oven, 29...Water pipe, 3
5,55...Steam generation chamber, 39...Evaporation wall, 4
1... Steam exhaust hole, 43... Spray nozzle, 4
5... Firing room.

Claims (1)

[Scope of Claim for Utility Model Registration] An oven for baking bread and confectionery, in which the steam generation chamber within the baking chamber meets the following constituent requirements (1) to (3): (1) A material with a high heat transfer coefficient (2) A partition wall between the steam generation chamber and the firing chamber is formed with a steam exhaust hole that communicates the firing chamber with the steam generation chamber. (3) A water supply means is provided from the outside of the oven, and the water supply means sprays water onto the evaporation wall that is heated by the heat of the baking chamber. An oven characterized in that it is configured to evaporate and supply the vapor from the vapor exhaust hole to the baking chamber.