JPH0515880Y2 - - Google Patents
Info
- Publication number
- JPH0515880Y2 JPH0515880Y2 JP1603987U JP1603987U JPH0515880Y2 JP H0515880 Y2 JPH0515880 Y2 JP H0515880Y2 JP 1603987 U JP1603987 U JP 1603987U JP 1603987 U JP1603987 U JP 1603987U JP H0515880 Y2 JPH0515880 Y2 JP H0515880Y2
- Authority
- JP
- Japan
- Prior art keywords
- case
- baking
- bread
- duct
- air
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000008429 bread Nutrition 0.000 claims description 31
- 238000010304 firing Methods 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000005304 joining Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 description 14
- 230000004151 fermentation Effects 0.000 description 14
- 238000007664 blowing Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 238000009423 ventilation Methods 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 238000004898 kneading Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000002105 tongue Anatomy 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001061 forehead Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Baking, Grill, Roasting (AREA)
Description
【考案の詳細な説明】
「産業上の利用分野」
本考案は小麦粉及び水及びベーキングパウダな
どをパン焼成ケースに投入し、パン焼成ケース内
で小麦粉などを混練させ、一次発酵及び二次発酵
させた後に焼成させる製パン器の送風装置に関す
る。[Detailed description of the invention] "Industrial application field" This invention involves putting flour, water, baking powder, etc. into a bread baking case, kneading the flour, etc. in the bread baking case, and performing primary fermentation and secondary fermentation. The present invention relates to a blower device for a bread maker that is used to bake bread after baking.
「従来の技術」
従来、パン材料を混練した後に、このドウを一
次発酵及び二次発酵させる場合、オーブン室内の
自然な温度下で行われていた。"Prior Art" Conventionally, after kneading bread ingredients, primary fermentation and secondary fermentation of the dough was carried out at natural temperature in an oven chamber.
「考案が解決しようとする問題点」
前記従来技術は、焼がま本体の外気温によつて
オーブン室内の温度が左右され、一定の発酵環境
が得られず、ドウが良好に発酵しないことがあつ
た。そこでオーブン室内のパン焼成ケースに温風
或いは冷気を送込む技術を開発したが、排風口を
前記焼成ケース上方に臨ませる必要性があり、こ
の場合上蓋式のものにあつては前記排風口を形成
するダクトによつてパン取出しが極めて行い難く
なる問題があつた。``Problems that the invention seeks to solve'' In the conventional technology, the temperature inside the oven chamber is affected by the outside temperature of the baking oven, making it impossible to obtain a constant fermentation environment and resulting in poor fermentation of the dough. It was hot. Therefore, we developed a technology to send hot or cold air into the bread baking case inside the oven, but it is necessary to have the air exhaust port facing above the baking case. There was a problem in that the duct that was formed made it extremely difficult to take out the bread.
「問題点を解決するための手段」
然るに本考案は、パン材料を投入し混練及び発
酵及び焼成するパン焼成ケースを備えると共に、
上蓋を開閉自在に装設する焼がま本体上部のオー
ブン室に前記焼成ケースを着脱自在に内装する装
置において、吸気側に送風フアンを、排風側に加
温ヒータを内装する外気吸入通路を前記焼がま本
体に形成すると共に、排風口を前記焼成ケース上
方に臨ませてこれに前記フアンからの送風を送込
むダクトを設け、該ダクトを焼がま本体と上蓋と
の接合位置で分割形成して首振り自在に連設した
ものである。``Means for Solving the Problems'' However, the present invention includes a bread baking case in which bread ingredients are fed, kneaded, fermented, and baked.
In a device in which the baking case is removably installed in the oven chamber on the upper part of the baking oven body, the top cover of which is installed so that the top lid can be opened and closed, the outside air intake passage is equipped with a blower fan on the intake side and a heating heater on the exhaust side. A duct is formed in the baking oven body and has an air exhaust port facing above the baking case to send air from the fan, and the duct is divided at a joining position between the baking oven body and the top cover. They are formed and connected in a row so that they can swing freely.
「作用」
従つて本考案によれば、製パン時にダクトの排
風口部を焼成ケース上方に平面視で重なる送風位
置に移動させることにより、焼成ケース内だけに
温風或いは冷風を送込み得、オーブン室全体を温
度調節するのに比べて効率的にドウ周囲の温度を
発酵最適温度に維持し得ると共に、従来に比べて
送風フアン並びに加温ヒータの小型化を図り得、
構造のコンパクト化及びコストダウンを図つて良
好な発酵環境を形成し得、またパン取出し時にダ
クトの排風口部を焼成ケース上方に平面視で重な
らない格納位置に移動させることにより、前記ダ
クトが焼成ケースの取出し(パン取出し)並びに
装着或いはオーブン室内掃除時の障害となるのを
防止し得、これら焼成ケースの着脱或いはオーブ
ン室内の掃除をスムーズに行い得るものである。"Function" Therefore, according to this invention, by moving the exhaust port of the duct to a ventilation position overlapping with the baking case in a plan view during bread making, hot or cold air can be sent only into the baking case, and the temperature around the dough can be maintained at the optimum fermentation temperature more efficiently than by adjusting the temperature of the entire oven chamber, and the ventilation fan and heater can be made smaller than before.
By making the structure compact and reducing costs, a good fermentation environment can be created, and by moving the exhaust port of the duct to a storage position above the baking case where it does not overlap in a plan view when removing bread, the duct is prevented from becoming an obstacle when removing and installing the baking case (removing bread) or cleaning the oven interior, and the installation and removal of the baking case and cleaning of the oven interior can be performed smoothly.
「実施例」
以下、本考案の実施例を図面に基づいて詳述す
る。第1図は要部の拡大説明図、第2図は全体の
正面図、第3図は同断面側面図であり、支脚1…
で支える円筒形の焼がま本体2を備え、時間設定
及び焼上り選択用の操作盤3を焼がま本体2の正
面中央に、また焼がま本体2の左右に持運び用の
取手4を夫々配設すると共に、透明なガラス製の
ドーム形上蓋5を焼がま本体2上部に開閉自在に
装設させ、前記上蓋5後側をこの額フレーム6を
介して焼がま本体2の支点ブラケツト7に連結支
持させ、前記上蓋5前側の額フレーム6に握り手
8を一体形成している。"Embodiments" Hereinafter, embodiments of the present invention will be described in detail based on the drawings. Fig. 1 is an enlarged explanatory view of the main parts, Fig. 2 is a front view of the whole, and Fig. 3 is a cross-sectional side view of the same.
It has a cylindrical baking oven main body 2 supported by a cylindrical baking oven body 2, an operation panel 3 for setting time and baking finish selection in the front center of the baking oven body 2, and handles 4 for carrying on the left and right sides of the baking oven body 2. At the same time, a transparent glass dome-shaped upper lid 5 is installed on the top of the baking oven body 2 so as to be openable and closable, and the rear side of the top lid 5 is connected to the baking oven body 2 through the frame 6. A handle 8 is connected and supported by a fulcrum bracket 7, and is integrally formed on the forehead frame 6 on the front side of the upper lid 5.
また円筒状の外ケース9と、外ケース9下端側
に嵌合固定させる底ケース10と、底ケース9の
上半分に内設させオーブン室Aを形成する上面開
口円筒容器形内ケース11とを備え、各ケース
9,10,11により焼がま本体2を構成すると
共に、外ケース9の前面内側にデイスプレ及びス
イツチ取付基板12と演算回路基板13とを配設
している。 Further, a cylindrical outer case 9, a bottom case 10 that is fitted and fixed to the lower end side of the outer case 9, and an inner case 11 in the form of a cylindrical container with an open top surface that is disposed inside the upper half of the bottom case 9 and forms an oven chamber A. The cases 9, 10, and 11 constitute a baking oven body 2, and a display/switch mounting board 12 and an arithmetic circuit board 13 are disposed inside the front surface of the outer case 9.
また底ケース10に立設固定する基台14上面
に内ケース11底部を上載固定し、内ケース11
内周に環状の熱線放射ヒータ15を固設すると共
に、小麦粉及び水及びベーキングパウダなどのパ
ン材料を投入して混練及び発酵及び焼成を行う上
部開口円筒容器形パン焼成ケース16を前記内ケ
ース11の略中央に備え、焼成ケース16の回転
によつて係脱させる係止舌片17,18により該
ケース16底部を内ケース11底部略中央に着脱
自在に支持させるもので、小麦粉などパンの材料
を混練する攪拌羽根19を焼成ケース16底部に
設けると共に、粘土状のパン材料(ドウ)が羽根
19と連れ回るのを防ぐ突条体20を焼成ケース
16内部側面に固設している。 In addition, the bottom part of the inner case 11 is mounted and fixed on the upper surface of the base 14 which is erected and fixed to the bottom case 10.
The inner case 11 has an annular heat ray radiant heater 15 fixedly installed on the inner periphery, and an upper opening cylindrical container-shaped bread baking case 16 in which bread ingredients such as flour, water, and baking powder are put in for kneading, fermentation, and baking. The bottom of the case 16 is removably supported at the center of the bottom of the inner case 11 by locking tongues 17 and 18, which are provided at approximately the center of the baking case 16 and are engaged and released as the baking case 16 rotates. A stirring blade 19 for kneading is provided at the bottom of the baking case 16, and a protrusion 20 for preventing the clay-like bread material (dough) from rotating with the blade 19 is fixed on the internal side surface of the baking case 16.
さらに前記内ケース11と基台14の間に係止
舌片18を介して軸受板21を挟持固定し、その
軸受板21に軸支させる回転軸22上端に前記羽
根19を着脱自在に嵌着させると共に、前記基台
14にブラケツト23を介して攪拌モータ24を
取付け、タイミングプーリ25,26及びタイミ
ングベルト27を介して前記回転軸22とモータ
24とを連動連結するもので、前記回転軸22上
端に熱センサであるサーミスタ28を設けてい
る。 Further, a bearing plate 21 is clamped and fixed between the inner case 11 and the base 14 via a locking tongue piece 18, and the blade 19 is removably fitted onto the upper end of a rotating shaft 22 which is rotatably supported by the bearing plate 21. At the same time, a stirring motor 24 is attached to the base 14 via a bracket 23, and the rotating shaft 22 and motor 24 are interlocked and connected via timing pulleys 25, 26 and a timing belt 27. A thermistor 28, which is a thermal sensor, is provided at the upper end.
さらに前記底ケース10にフアンケース29を
固設し、これら各ケース10,29並びに外ケー
ス9によつて焼がま本体2底部から後側に立上が
る外気吸入風路30を形成し、前記底ケース10
をスリツト状に開放して前記風路30の外気吸入
口31を形成すると共に、前記風路30の立上り
側端を開放し、くま取り形モータ32により駆動
する送風フアン33を前記風路30の吸気側(吸
入口上方)に内設させると共に、前記底ケース1
0のリブ34を介して前記風路30の排風側(立
上り部)に加温ヒータ35を内設させる。また内
ケース11の外側面にダクト36を固定し、該ダ
クト36下端側を前記風路30の排風側に連通接
続させると共に、そのダクト36の上端を上蓋5
後側に沿わせ内側に湾曲させて焼成ケース16上
方に延設させ、フアン33からの送風を前記風路
30及びダクト36を介し焼成ケース16内部に
送込むようにしている。 Further, a fan case 29 is fixed to the bottom case 10, and the cases 10, 29 and the outer case 9 form an outside air intake air passage 30 rising from the bottom of the baking oven body 2 to the rear side. case 10
is opened in the form of a slit to form the outside air intake port 31 of the air passage 30, and at the same time, the rising side end of the air passage 30 is opened, and a ventilation fan 33 driven by a shaded motor 32 is inserted into the air passage 30. It is installed internally on the intake side (above the intake port), and the bottom case 1
A heating heater 35 is internally installed on the exhaust side (rising portion) of the air passage 30 via the rib 34 of 0. Further, a duct 36 is fixed to the outer surface of the inner case 11, and the lower end side of the duct 36 is connected to the exhaust side of the air passage 30, and the upper end of the duct 36 is connected to the upper lid 5.
It is curved inward along the rear side and extended above the firing case 16, so that air from the fan 33 is sent into the inside of the firing case 16 through the air passage 30 and the duct 36.
そして第1図に示す如く、焼がま本体2と上蓋
5との接合位置で前記ダクト36を焼がま本体2
側の送風ダクト36aと上蓋5側の案内ダクト3
6bとに分割形成し、送風ダクト36a上端に支
点ピン37を介して案内ダクト36b下端を首振
り自在に連通接続させるもので、送風ダクト36
a上端に一端を固定して自由端を案内ダクト36
bの内側下部に挿入する板バネ36cを設け、第
1図の実線に示す如く、案内ダクト36bの排風
口38部(上端側)が焼成ケース16上方に平面
視で重なる送風位置で、前記板バネ36cを案内
ダクト36bの背面側に当接させ、案内ダクト3
6bを前記送風位置で起立保持する一方、上蓋5
を開き、案内ダクト36bを支点ピン37を支点
に背面側に手動で倒伏操作することにより、第1
図の仮想線に示す如く、案内ダクト36bの排風
口38部が焼成ケース16上方に平面視で重なら
ない格納位置に移動可能に構成している。 Then, as shown in FIG.
The side ventilation duct 36a and the guide duct 3 on the top cover 5 side
6b, and the lower end of the guide duct 36b is oscillatably connected to the upper end of the air duct 36a via a fulcrum pin 37.
a. One end is fixed to the upper end and the free end is the guide duct 36.
A plate spring 36c is provided to be inserted into the inner lower part of the plate 36b, and as shown by the solid line in FIG. The spring 36c is brought into contact with the back side of the guide duct 36b, and the guide duct 3
While holding the upper lid 6b upright at the ventilation position, the upper lid 5
The first
As shown by the imaginary line in the figure, the exhaust port 38 of the guide duct 36b is configured to be movable to a storage position where it does not overlap the firing case 16 in plan view.
また、前記上蓋5を閉じるとき、その上蓋5が
格納位置の案内ダクト36bを背面側に押当て、
案内ダクト36bを支点ピン37を支点に正面側
に自動倒伏させ、上蓋5の閉鎖動作により案内ダ
クト36bを格納位置から送風位置に自動復帰さ
せるように構成している。 Further, when closing the upper lid 5, the upper lid 5 presses the guide duct 36b in the storage position toward the back side,
The guide duct 36b is configured to be automatically lowered to the front side using the fulcrum pin 37 as a fulcrum, and the guide duct 36b is automatically returned from the storage position to the blowing position by the closing operation of the upper lid 5.
また前記外ケース9の外周上部にスリツト状の
空気孔39を複数開設(第2図参照)すると共
に、前記攪拌モータ24下方の底ケース10にス
リツト状の空気孔40を複数開設し、焼がま本体
2内部をこの外側に連通させ、その焼がま本体2
内部に前記風路30を連通させる外気補助吸入口
41を、前記フアン33上方のフアンケース29
に形成する一方、前記補助吸入口41から外気を
吸引する補助吸引口42を前記フアン33上面に
開設させ、通常は焼がま本体2底面の外気吸入口
31を介して送風フアン33下方の外気吸引口3
3aから外気を吸込みヒータ35側つまり排風側
へ送風する一方、前記外気吸入口31が閉鎖され
る緊急時にフアンケース29の気圧が下がること
により、前記補助吸入口41及び補助吸引口42
を介して排風側へ焼がま本体2内の空気を送風す
るようにしている。 In addition, a plurality of slit-shaped air holes 39 are provided in the upper part of the outer periphery of the outer case 9 (see FIG. 2), and a plurality of slit-shaped air holes 40 are provided in the bottom case 10 below the stirring motor 24. The inside of the main body 2 is communicated with the outside, and the baking oven main body 2
The outside air auxiliary intake port 41 that communicates the air passage 30 inside is connected to the fan case 29 above the fan 33.
On the other hand, an auxiliary suction port 42 for sucking outside air from the auxiliary suction port 41 is opened on the top surface of the fan 33, and normally the outside air below the blowing fan 33 is drawn through the outside air suction port 31 on the bottom surface of the baking oven body 2. Suction port 3
While the outside air is sucked in from 3a and blown to the heater 35 side, that is, to the exhaust side, the air pressure in the fan case 29 decreases in an emergency when the outside air intake port 31 is closed, so that the auxiliary intake port 41 and the auxiliary suction port 42 are
The air inside the baking oven body 2 is blown to the exhaust side through the oven.
本実施例は上記の如く構成しており、上蓋5を
開き、送風位置の案内ダクト36bを格納位置に
移動させた状態で、内ケース11に焼成ケース1
6を装着すると共に、焼成ケース16の内側底部
中央に突出する回転軸22に攪拌羽根19を装着
した状態で、焼成ケース16内に小麦粉、ベーキ
ングパウダ、調味料、バター及び水などのパン材
料を投入し、前記上蓋5を閉じ(このとき案内ダ
クト36bは送風位置に自動復帰する)、また操
作盤3のスイツチ操作によりパン焼上り時間など
を設定する。そして、所定時間になるとモータ2
4により羽根19を回転させて焼成ケース16内
の小麦粉などを混練すると共に、前記サーミスタ
28によりドウの温度を検出し、送風フアン33
及びヒータ35を適宜作動させて温風又は冷風を
焼成ケース16内に送り、該ケース16内の温度
を発酵最適温度約28度に維持して一次発酵及び二
次発酵を夫々行わせ、然る後にヒータ15を作動
させてオーブン室Aでパンを焼上げるもので、パ
ンを焼成時にこの内部温度を前記サーミスタ28
により検出し、その内部温度が設定以上に上昇し
てパンが焼上つたとき、サーミスタ28出力に基
づいてヒータ15をオフに切換え、送風フアン3
1により冷風を送つて焼上つたパンを外気温と同
程度に冷やし、パンの製作を完了するものであ
る。 This embodiment is constructed as described above, and with the upper lid 5 open and the guide duct 36b in the ventilation position moved to the storage position, the firing case 1 is placed in the inner case 11.
6 is attached, and with the stirring blade 19 attached to the rotating shaft 22 protruding from the center of the inner bottom of the baking case 16, bread ingredients such as flour, baking powder, seasonings, butter, and water are placed inside the baking case 16. The upper lid 5 is closed (at this time, the guide duct 36b automatically returns to the air blowing position), and the baking time and other settings are set by operating a switch on the operation panel 3. Then, at a predetermined time, motor 2
4 rotates the blade 19 to knead the flour etc. in the baking case 16, and the thermistor 28 detects the temperature of the dough, and the blower fan 33
Then, the heater 35 is operated as appropriate to send hot air or cold air into the baking case 16, and the temperature inside the case 16 is maintained at the optimum fermentation temperature of about 28 degrees to carry out primary fermentation and secondary fermentation, respectively. Later, the heater 15 is activated to bake bread in the oven chamber A, and when baking the bread, this internal temperature is measured by the thermistor 28.
When the internal temperature rises above the setting and the bread is baked, the heater 15 is switched off based on the thermistor 28 output, and the blower fan 3 is turned off.
1 blows cold air to cool the baked bread to the same level as the outside temperature, completing the bread production.
またパン焼成後、上蓋5を開き、送風位置の案
内ダクト36bを格納位置に移動させた後、焼成
ケース16を内ケース11から取外して焼がま本
体2から取出し、その焼成ケース16からパンを
取出すものである。 After baking the bread, open the top lid 5, move the guide duct 36b from the air blowing position to the storage position, remove the baking case 16 from the inner case 11 and take it out of the baking oven body 2, and remove the bread from the baking case 16. It is something to take out.
「考案の効果」
以上実施例から明らかなように本考案は、パン
材料を投入し混練及び発酵及び焼成するパン焼成
ケース16を備えると共に、上蓋5を開閉自在に
装設する焼がま本体2上部のオーブン室Aに前記
焼成ケース16を着脱自在に内装する装置におい
て、吸気側に送風フアン33を、排風側に加温ヒ
ータ35を内装する外気吸入風路30を前記焼が
ま本体2に形成すると共に、排風口38を前記焼
成ケース16上方に臨ませてこれに前記フアン3
3からの送風を送込むダクト36を設け、該ダク
ト36を焼がま本体2と上蓋5との接合位置で分
割形成して首振り自在に連設するもので、製パン
時にダクト36bの排風口38部を焼成ケース1
6上方に平面視で重なる送風位置に移動させるこ
とにより、焼成ケース16内だけに温風或いは冷
風を送込むことができ、オーブン室A全体を温度
調節するのに比べて効率的にドウ周囲の温度を発
酵最適温度に維持できると共に、従来に比べて送
風フアン33並びに加温ヒータ35の小型化を図
ることができ、構造のコンパクト化及びコストダ
ウンを図つて良好な発酵環境を形成でき、またパ
ン取出し時にダクト36bの排風口38部を焼成
ケース16上方に平面視で重ならない格納位置に
移動させることにより、前記ダクト36bが焼成
ケース16の取出し(パン取出し)並びに装着或
いはオーブン室A内掃除時の障害となるのを防止
でき、これら焼成ケース16の着脱或いはオーブ
ン室A内の掃除をスムーズに行うことができるな
ど実用的な効果を奏する。"Effects of the Invention" As is clear from the above embodiments, the present invention includes a bread baking case 16 in which bread ingredients are fed, kneaded, fermented, and baked, and a baking oven main body 2 in which a top lid 5 is installed so that it can be opened and closed. In an apparatus in which the baking case 16 is removably installed in the upper oven chamber A, the outside air intake air passage 30 is connected to the baking oven body 2, and has a blower fan 33 on the intake side and a heating heater 35 on the exhaust side. In addition, the air exhaust port 38 is made to face above the firing case 16, and the fan 3 is connected to the firing case 16.
A duct 36 is provided for blowing air from the oven 3, and the duct 36 is divided into parts at the joining position of the baking oven body 2 and the upper lid 5, and the duct 36 is connected so as to be swingable. Case 1 for firing 38 parts of the wind opening
By moving the air blowing position to the position that overlaps the air blowing position 6 in plan view, hot air or cold air can be sent only into the baking case 16, which is more efficient than adjusting the temperature of the entire oven chamber A. In addition to being able to maintain the temperature at the optimum temperature for fermentation, the blower fan 33 and heating heater 35 can be made smaller than before, making the structure more compact and reducing costs, creating a favorable fermentation environment. By moving the air exhaust port 38 of the duct 36b to a storage position above the baking case 16 where it does not overlap in plan view when taking out the bread, the duct 36b can be used to remove the baking case 16 (bread removal) and attach it, or to clean the oven chamber A. This has practical effects such as preventing the baking case 16 from becoming a hindrance, and making it possible to smoothly attach and detach the baking case 16 and to clean the inside of the oven chamber A.
第1図は本考案の一実施例を示す要部の拡大説
明図、第2図は全体の正面図、第3図は同断面側
面図である。
A……オーブン室、2……焼がま本体、5……
上蓋、16……パン焼成ケース、30……外気吸
入風路、33……送風フアン、35……加温ヒー
タ、38……排風口、36a……送風ダクト、3
6b……案内ダクト。
FIG. 1 is an enlarged explanatory view of a main part showing an embodiment of the present invention, FIG. 2 is a front view of the whole, and FIG. 3 is a sectional side view of the same. A... Oven chamber, 2... Baking oven body, 5...
Upper lid, 16...Bread baking case, 30...Outside air intake duct, 33...Blower fan, 35...Warming heater, 38...Air exhaust port, 36a...Blower duct, 3
6b...Guidance duct.
Claims (1)
ン焼成ケース16を備えると共に、上蓋5を開閉
自在に装設する焼がま本体2上部のオーブン室A
に前記焼成ケース16を着脱自在に内装する装置
において、吸気側に送風フアン33を、排風側に
加温ヒータ35を内装する外気吸入風路30を前
記焼がま本体2に形成すると共に、排風口38を
前記焼成ケース16上方に臨ませてこれに前記フ
アン33からの送風を送込むダクト36を設け、
該ダクト36を焼がま本体2と上蓋5との接合位
置で分割形成して首振り自在に連設したことを特
徴とする製パン器の送風装置。 An oven chamber A on the upper part of the baking oven main body 2, which is equipped with a bread baking case 16 in which bread ingredients are put in, kneaded, fermented, and baked, and is equipped with a top lid 5 that can be opened and closed.
In a device in which the firing case 16 is removably installed, an outside air intake passage 30 is formed in the firing oven body 2, and the outside air intake passage 30 is equipped with a blower fan 33 on the intake side and a heating heater 35 on the exhaust side. A duct 36 is provided in which the air exhaust port 38 faces above the firing case 16 and sends air from the fan 33,
A blower device for a bread maker, characterized in that the duct 36 is formed in sections at the joining position of the baking oven body 2 and the upper lid 5, and is connected so as to be swingable.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1603987U JPH0515880Y2 (en) | 1987-02-05 | 1987-02-05 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1603987U JPH0515880Y2 (en) | 1987-02-05 | 1987-02-05 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63123234U JPS63123234U (en) | 1988-08-10 |
JPH0515880Y2 true JPH0515880Y2 (en) | 1993-04-26 |
Family
ID=30807535
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1603987U Expired - Lifetime JPH0515880Y2 (en) | 1987-02-05 | 1987-02-05 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0515880Y2 (en) |
-
1987
- 1987-02-05 JP JP1603987U patent/JPH0515880Y2/ja not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPS63123234U (en) | 1988-08-10 |
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