JPH06276912A - Oven with automatic controller - Google Patents

Abstract

PURPOSE:To obtain an oven capable of controlling heat sources so as to bake product doughs of various foods at the optimum temperature. CONSTITUTION:This oven 1 with an automatic controller is obtained by dividing the upper and lower parts of the top surface (7a) of an endless belt 7 in an oven for baking a product dough into plural baking sections (A) with partition members 8, installing heat sources 9 in the upper and lower parts of the top surface of the endless belt and simultaneously installing temperature regulators 11 for controlling the heat sources on a signal from sensors 10 for sensing the temperature or heat flow in the sections. The oven is further equipped with a visual sensor 12, arranged near the outlet 4 and capable of measuring the light and shade and/or shape of a baked color of a baked product, a visual sensor controller 13 for comparing the measured value therefrom with the designated reference value or the preregistered reference value and outputting a control signal in proportion to the difference and a controlling memory device 14 for setting the heat flow according to the designated ratio within a prescribed range or the preregistered ratio based on the control signal outputted from the controller 13 and controlling the heat sources through the temperature regulators.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oven with an automatic control device for baking product dough for food such as bread and confectionery.

[0002]

2. Description of the Related Art As is well known, in order to bake a product dough of food such as bread and confectionery into a baking color and a shape according to the kind of the food, in which part of the baking process in the oven It is necessary to accurately judge whether to increase or decrease the heating. Therefore, conventionally, an oven with an automatic control device has been used, which detects the temperature or the heat flow rate in the oven and controls the heat source by the detection signal.

The above conventional oven with an automatic control device is provided with, for example, an endless belt whose both ends are wound and moved in a gas oven which heats a product material of food by using gas as fuel. A heat source is arranged by dividing the upper surface of the strip and the lower surface of the strip into a plurality of firing areas by a partition member.
In addition, a temperature controller for controlling each heat source is provided by a signal from a sensor that detects the temperature or heat flow rate in these firing areas.

In the case of using such a conventional oven with an automatic control device, when the product dough supplied from the inlet of the gas oven is placed on the endless belt and transferred, it is divided into a plurality of baking zones. It passes through the inside and is heated by each heat source, and is discharged from the outlet as a baked product. On the other hand, the temperature or heat flow rate in each firing zone is detected by a sensor, and the temperature controller controls the heat source based on the signal from this sensor to set the temperature or heat flow rate in each firing zone to a desired value. It is set. In this way, by adjusting the temperature or heat flow rate in each firing zone in the firing process in the gas oven, a fired product having an appropriate firing color and shape is obtained.

[0005]

However, in the conventional oven with an automatic control device, while the temperature or heat flow rate of the product dough to be supplied can be adjusted, the temperature or heat flow rate of the product dough of various foods can be adjusted. Is not adjusted enough. That is, it is not possible to grasp whether the product dough supplied to the gas oven is, for example, a bread product dough or a confectionery product dough such as a biscuit or a cracker, and corresponding to these various product doughs. It is not possible to automatically adjust the heat source to achieve the optimum temperature or heat flow rate. Furthermore, in order to efficiently obtain a satisfactory baking color and shape for a baked product of food, at which point in the baking process, for example, at the initial, middle, or late stages of the baking zone, the heating or cooling of the product dough is increased or decreased. Alternatively, it is necessary to determine whether to increase or decrease the heating above or below the product dough, and this is also a problem that the conventional oven with an automatic control device cannot handle.

[0006]

The present invention has been made in view of the problems of the above-described conventional oven with an automatic control device, and the concrete means thereof is in an oven for baking product dough. In the endless belt, both ends of which are wound and moved, the upper end and the lower end of the upper surface of the endless end are divided into a plurality of firing zones by partitioning members, and the endless endless belt is divided in the firing end. In an oven with an automatic controller having a heat source provided above and below the upper surface and having a temperature controller that controls the heat source by a signal from a sensor that detects the temperature or heat flow rate in the baking zone, it is arranged near the outlet of the oven. A visual sensor for measuring the tint and / or shape of the baked color of the baked product is compared with a measured value from the visual sensor and a specified reference value or a pre-registered reference value to compare the measured value with the base value. Based on the visual sensor control device that outputs a control signal proportional to the difference from the value, and the control signal output from the visual sensor control device, the temperature or heat flow rate can be adjusted according to a ratio specified in a predetermined range or a ratio registered in advance. An oven with an automatic control device, comprising: a control storage device that sets and controls a heat source via the temperature controller.

[0007]

When the product dough is baked by using the oven with the automatic control device according to the present invention, the product dough supplied from the inlet of the oven is provided with the endless strip which is moved by winding both ends in the oven. Is placed on this endless belt and transferred, and is baked by a heat source during the transfer. In addition, the inside of the oven is divided into a plurality of firing zones by providing partition members above and below the upper surface of the endless zone, and the heat source in each of the firing zones is the upper surface of the endless zone. It is provided above and below. In this way, by dividing the inside of the oven into a plurality of baking zones, the baking step of the product dough is divided into, for example, the initial, middle, and late stages in the direction of its progress, and above the transferred product dough. Split the lower part and.

A visual sensor is provided in the vicinity of the outlet of the oven, and the visual sensor measures the intensity and / or shape of the baked color of the baked product that has been baked in the oven and carried out. Next, the measured value of the tint and / or shape of the baked color of the baked product measured by the visual sensor is sent to the visual sensor control device as a signal. A specified reference value or a reference value registered in advance is input to this visual sensor control device, and this reference value is compared with the measurement value sent from the visual sensor. In this way, when there is a difference between the measured value and the reference value after they are compared, for example, 0 to 5 VDC or 4 to 20 m depending on the degree of the difference.
A control signal proportional to the value of A or the like is output to the control storage device.

Next, based on the output control signal, in the control storage device, a ratio designated within a predetermined range or a ratio registered in advance, for example, -100% to + 100%.
The temperature or the heat flow rate is set within the range, and each heat source provided in the firing zone is controlled via a temperature controller. In this way, the oven with the automatic control device according to the present invention, in addition to the conventional control of the heat source using the temperature controller, further uses the visual sensor to determine the shade and / or shape of the baked color of the baked product. Is measured and the heat source can be controlled based on this measured value. With this, it is possible to accurately understand what kind of food the product dough to be baked is, and to automatically adjust the heat source in accordance with these various product doughs to obtain the optimum temperature for the food. Alternatively, it becomes possible to realize a heat flow rate.

Further, in the oven with an automatic control device of the present invention, as described above, the inside of the oven is divided into a plurality of firing zones, and the upper and lower portions of the upper surface of the endless strip are divided into the respective firing areas. A heat source that can be controlled by a temperature controller is provided in the area, and the heating of the product dough of various foods is automatically increased / decreased at each time of the initial, middle, and late stages of the baking process, and the product dough It is possible to automatically increase or decrease the heating to the upper side or the lower side.

From the above, for example, when a product dough such as bread is supplied, the supplied product dough is adjusted to a desired temperature or heat flow rate by the temperature controller at the beginning of the baking process. It is fired while passing through the firing zone and discharged from the outlet. After that, the visual sensor measures the distribution of the tint of the baked color of the baked product, and to what extent the expanded color has a shape. By sending this measured value as a signal, the heat source in each firing zone is finally controlled as described above, and for example, the temperature or heat flow rate in one firing zone is set to -50% of the initial value. The baking process is performed to efficiently obtain a baked product of bread having an optimum baking color and shape.

When a confectionery product dough such as biscuits or crackers is supplied, the heat source is controlled by a visual sensor as in the previous period, so that only the upper temperature or heat flow rate in one baking zone is increased. Is set to + 50% of the initial value, and the baking step is performed, so that a baked product in which only the upper part has a dark burn color is obtained.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An oven with an automatic control device according to the present invention will be described with reference to the drawings. FIG. 1 is a schematic perspective view of the oven with an automatic control device, and FIG. 2 is a schematic sectional view for explaining the wiring.

Oven 1 with automatic controller according to the present invention
Is a tunnel-type oven, and is configured by fixing a top lid 5 having an inlet 3 and an outlet 4 on both sides above a rectangular base 2. An endless band 7 having both ends wound around a gear 6 is provided inside the base portion 2, and an upper surface 7 of the endless band 7 is provided.
a moves from the inlet 3 to the outlet 4. The upper part and the lower part of the upper surface 7a of the endless strip 7 are divided by a partition member 8 into six firing sections A1 to A6 in order from the inlet 3 in the traveling direction. One heat source 9 is arranged in each of these six firing zones A1 to A6.
It is controlled by a temperature controller 11 having a sensor 10 for detecting the temperature or heat flow rate in each firing zone A1 to A6.

On the other hand, near the upper portion of the outlet 4, a visual sensor 1 for measuring the shade and / or shape of the baked color of the baked product.
2 are provided, and the measured values thereof are sent to the visual sensor control device 13 as signals. Further, a reference value is input to the visual sensor control device 13, and the reference value and the measurement value sent from the visual sensor 12 are compared, and if there is a difference between them, the degree of the difference is determined. In response, the control signal is output to the control storage device 14. Further, in the control storage device 14, the temperature or heat flow rate is set based on a control signal output from the visual sensor control device 13 according to a ratio designated within a predetermined range or a ratio registered in advance.

When the oven 1 with an automatic controller configured as described above is used, the bread product dough and the confectionery product dough such as biscuits or crackers pass through the inlet 3 from the product dough supply device (not shown). It is supplied, housed in the top plate B, etc., and transferred as the endless belt 7 moves. Each firing area A
The product dough which is transferred through 1 to A6 is baked by the heat source 9 during the transfer, and the heat source 9 is controlled by the temperature controller 11 having the sensor 10 for detecting the temperature or the heat flow rate. The temperature or heat flow rate in each of the firing zones A1 to A6 is set to a desired value.

On the other hand, a visual sensor 12 provided near the outlet 4 measures the density and / or shape of the baked color of the discharged baked product, and sends the measured value as a signal to the visual sensor control device 13. . For example, when the baked product is bread, both the shade and shape of the baked color are measured by the visual sensor 12, and when the baked product is confectionery such as biscuits or crackers, only the shade of the baked color is measured. A specified reference value or a reference value registered in advance is input to the visual sensor control device 13, and the reference value and the measured value sent from the visual sensor 12 are compared, and a difference is found between them. If a difference occurs, a control signal proportional to a value of, for example, 0 to 5 VDC or 4 to 20 mA is output to the control storage device 14 depending on the degree of the difference.
Is output to. In the control storage device 14, based on the output control signal, a ratio designated within a predetermined range or a ratio registered in advance, for example, -100% to +100.
The temperature or heat flow rate is set within the range of%, and the temperature controller 1
The heat source 9 is controlled via 1.

As a result, each of the firing zones A1 to A6
In (1), the heat source 9 is automatically adjusted according to the type of product dough so that the heating can be increased or decreased, and the heating above or below various product dough can also be increased or decreased. That is,
While increasing the temperature or heat flow rate in the firing zone A1,
The temperature or heat flow in the firing zone A2 can be reduced.

[0019]

According to the oven with an automatic control device of the present invention, by using a visual sensor, it is possible to grasp which type of food product the product dough to be fed into the gas oven is. The heat source can be automatically adjusted according to the various product fabrics. This makes it possible to reliably obtain the target baking color and shape of the baked product and to save unnecessary consumption of the heat source.

[Brief description of drawings]

FIG. 1 is a schematic perspective view of an oven with an automatic control device according to an embodiment of the present invention.

FIG. 2 is a schematic cross-sectional view illustrating wiring of an oven with an automatic control device according to an embodiment of the present invention.

[Explanation of symbols]

 1 Oven with automatic control device 7 Endless belt 8 Partition member 9 Heat source 10 Sensor 11 Temperature controller 12 Visual sensor 13 Visual sensor control device 14 Control storage device A1, A2, A3 Baking area

Claims (1)

[Claims] 1. An oven for baking a product dough is provided with an endless band whose both ends are wound to move, and an upper surface upper part and an upper surface lower part of the endless band are divided into a plurality of baking areas by a partition member. An automatic controller having heat sources provided above and below the upper surface of the endless belt in the firing zone, and having a temperature controller for controlling the heat source by a signal from a sensor for detecting the temperature or heat flow rate in the firing zone. In the attached oven, a visual sensor that is arranged near the outlet of the oven to measure the tint and / or shape of the baked color of the baked product, and a reference value specified as a measurement value from the visual sensor or a pre-registered reference Based on the control signal output from the visual sensor control device that compares the value with the visual sensor control device that outputs a control signal proportional to the difference between the measured value and the reference value, within a predetermined range. Set the temperature or heat flow by boss was ratios or previously registered ratio, automatic control system with an oven, characterized by comprising a control store for controlling the heat source through the temperature controller.