JPH077872Y2 - Automatic bread machine - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Industrial Field of the Invention The present invention relates to an automatic bread making machine for automatically kneading, fermenting and baking bread dough.

2. Description of the Related Art A conventional automatic bread making machine of this type is disclosed in, for example, Jikho Sho 63-1462.
As shown in Japanese Patent Publication No. 7, the bread is cooled by blowing air from a fan that cools the baked bread as shown in FIG. That is, when measurement room temperature TR ≤ set room temperature T ₄ ..., fan motor energization time T ₄ (short) set room temperature T ₅ <measurement room temperature TR ≤ set room temperature T ₆ ... fan motor energization time t ₅ (somewhat Long) Measurement room temperature TR> set room temperature T ₇ ..., the fan motor energization time is t ₆ (long), and the cooling time of the fan is changed according to the room temperature at that time. The time lengthened or shortened, and the temperature during fermentation before the baking process was detected to adjust the air blowing time for cooling the bread by the air blowing of the fan, so the room temperature during the baking process of the bread was adjusted. I couldn't keep up with the fluctuation of.

Therefore, in the case of manufacturing such bread, when the bread completion time is uncertain and the bread completion time is displayed, the fan blowing time for cooling the baked bread is set. It is necessary to adjust the bread completion time, and it is not possible to control according to the conditions, evaporation of water in the bread becomes excessive, and if the display of the bread completion time is not known, the user will be There was a problem that it became awkward to use.

Means for Solving the Problems The present invention has been made to solve the above-mentioned problems, and a fan that cools bread by a fan after baking the bread rotates the fan according to the room temperature at that time. The energization rate of the motor is changed so that the fan keeps the air blowing time constant for cooling the pan under any room temperature.

Action By doing so, the bread completion time can be made constant regardless of the room temperature, and the bread can be manufactured in the best condition including the cooling of the bread.

Embodiment An embodiment of the present invention will be described below with reference to the drawings.

In FIG. 1 showing the configuration of the embodiment, 1 is a main body, and a main body 1
Inside, is provided a bread container 3 having a shaving 2 for kneading bread dough attached to the inner bottom thereof. Reference numerals 4 and 6 respectively denote a main motor for rotating the spring 2 and a fan motor for rotating a fan 10 that blows air to circulate hot air around the bread container 3, both of which are provided inside the main body 1. A heater 5 is attached to the lower portion of the bread container 3 and serves as a base for generating the hot air by being energized when baking the dough. A container sensor 8 is attached to the bottom of the bread container 3, and indirectly detects the temperature of the bread dough via the container sensor 8. 9 is a room temperature sensor for detecting room temperature, which is not bothered by the hot air and the like, and
It is attached to the inner bottom of the body 1 which is not affected by the temperature inside the body 1. 7 is a control circuit, which is the same as the room temperature sensor 9 and the main body 1
It is attached to the upper part of the main body 1 which is not affected by the internal temperature. This control circuit 7 is provided with a changing means 11 for controlling the energization of both the motors 4 and 6 and the heater 5 and for changing the energization rate of the fan motor 6 according to the room temperature at that time after the pan is completed. It is a thing. Therefore, the control circuit 7 performs fermentation and baking of the bread dough, and after the bread is completed, according to the detection result of the room temperature through the room temperature sensor 9, the fan 10 is changed by the changing means 11 for making the electric current ratio suitable for each room temperature. The electric power is supplied to the fan motor 6 for rotating the fan to cool the pan.

Next, the operation of this embodiment will be described.

First, when the automatic bread maker is in normal operation,
As shown in FIG. 2, when the ingredients of the bread dough are put into the bread container 3 and a power source (not shown) is turned on, the main motor 4 is energized via the control circuit 7 and the splashes 2 rotate to make the dough kneading process. Is started. After the completion of the kneading process, the energization of the heater 5 is controlled while the container sensor 8 detects the temperature of the bread dough. At the same time when the power supply to the heater 5 is started, the hot air generated by the heater 5 is circulated around the bread container 3 through the fan motor 6 and the fan 10 to ferment the bread dough and undergo the baking process. Bread is manufactured. After the bread is finished, the measured room temperature TR ≤ the set room temperature T _{4 as} shown in Fig. 2, that is, when (the measured room temperature TR is judged to be the set room temperature T ₄ or less), the energization rate to the fan motor is 10%, and the set room temperature is T ₅ <measured room temperature TR ≤ set room temperature T ₆ ... That is, when (measured room temperature TR is within set room temperature T ₅ , T ₆ ), the energization rate to the fan motor is 50%, measured room temperature TR> set room temperature T ₇ ... That is, when (measured room temperature TR is above the set room temperature T ₇ ), the energization rate of the fan motor is set to 100%. When (measured room temperature TR>
When the set room temperature T ₇ ...), the change means 11 controls the energization of the fan motor 6 that rotates the fan 10 at a high energization rate to strengthen the cooling of the pan, and conversely, when it is determined that the room temperature is low. (When measured room temperature TR ≤ set room temperature T ₄ ...),
In any case, the changing means 11 controls the energization of the fan motor 6 that rotates the fan 10 at a low energization rate to weaken the cooling of the pan and keep the temperature of the pan constant after the completion of air blowing. The energization time to the fan motor 6 for rotating the is constant.

In the above embodiment, the room temperature sensor is provided and the room temperature sensor is used to detect the room temperature. However, as another embodiment, when the room temperature sensor is not provided, the container sensor 8 indirectly controls the temperature of the dough during the blowing process. If the room temperature is detected and the room temperature is estimated, the same action and effect as those of the above-described embodiment can be obtained.

Effect of the Invention As described above, according to the present invention, when it is determined that the room temperature is high after the bread is finished, the fan motor that rotates the fan at a high duty ratio is energized to strengthen the cooling of the pan. On the other hand, when it is determined that the room temperature is low, the fan motor that rotates the fan at a low duty ratio is controlled to weaken the cooling of the pan and the fan motor that rotates the fan has a constant power-on time. After completion, the temperature of the bread will be constant and easy to eat, delicious bread can be provided regardless of room temperature, and the fan motor energization time will be constant so that you can know the bread completion time surely. As a result, it is possible to provide an extremely easy-to-use and easy-to-use automatic bread maker that can eat delicious bread at the desired time.

[Brief description of drawings]

FIG. 1 is a schematic sectional view of an automatic bread machine according to an embodiment of the present invention, and FIG. 2 is a program chart in the control circuit,
FIG. 3 is a program chart in the control circuit of the conventional automatic bread maker. 1 ... Main body, 2 ... Splash, 3 ... Bread container, 4 ... Main motor, 5 ... Heater, 6 ... Fan motor, 7 ... Control circuit, 8 ... Container sensor, 9 ... Room temperature sensor, 10 ... Fan, 11 ... Change Means, TR ... Measure room temperature.

Continuation of the front page (72) Inventor, Hisashi Kakizaki, 3-3 Shinjuyo, Kashiwa-shi, Chiba 1 Kenji Ukai, Hitachi Thermal Equipment Co., Ltd. (56) References

Claims (2)

[Scope of utility model registration request] 1. A bread container (3) having a shaving (2) for kneading the dough, a main motor (4) for rotating the shaving (2), and a heater energized when baking the dough. (5) and a fan (1) for blowing air to circulate the heat of the heater (5) around the bread container (3)
Fan motor (6) for rotating 0), control circuit (7) for controlling energization of both motors (4), (6) and heater (5), container for detecting temperature of bread container (3) A sensor (8) is provided on each body (1), and on the other hand, there is a step of automatically producing a series of breads in which bread dough is kneaded, fermented and baked in a bread container (3). In order to make the blowing time by the fan (10) for cooling the bread after baking constant regardless of the room temperature, the temperature of the bread dough during the blowing process is indirectly detected by the container sensor (8) to estimate the room temperature. However, when the estimated room temperature is high, a changing means (11) is provided for setting a high energization rate to the fan motor (6) and setting a low energization rate to the fan motor (6) when the room temperature is low. An automatic bread machine characterized by. 2. A bread container (3) having a shaving (2) for kneading the dough, a main motor (4) for rotating the shaving (2), and a heater which is energized when baking the dough. (5) and a fan (1) for blowing air to circulate the heat of the heater (5) around the bread container (3)
Fan motor (6) for rotating 0), control circuit (7) for controlling energization of both motors (4), (6) and heater (5), container for detecting temperature of bread container (3) The sensor (8) and the room temperature sensor (9) for detecting the room temperature are provided in the main body (1), respectively, while the bread dough is kneaded, fermented and baked in the bread container (3) to produce a series of breads. In order to make the blowing time by the fan (10) for cooling the bread after baking constant regardless of the room temperature, the room temperature sensor (9) detects the room temperature. , When the detected room temperature is high, the energization rate to the fan motor (6) is set high,
An automatic bread maker, characterized in that a changing means (11) is provided for setting a low energization rate to a fan motor (6) when the room temperature is low.