JPS6112223Y2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to an automatic baking device for confectionery, etc., and more specifically, a black layer is formed on at least a part of the back surface, that is, the heating surface, of a baking plate that moves continuously or intermittently. This invention relates to an automatic baking device for confectionery, etc. that can uniformize the heat balance of confectionery dough during baking.

BACKGROUND ART Traditionally, castella cakes, sponge cakes, and the like have been made from dough with a high oil and fat content, and baked by dripping the dough onto a continuously or intermittently moving baking board. In this case, heating elements are usually provided on each of the front and back surfaces of the grilling plate, and the baking is performed using heat from these heating elements. However, the heat transfer mechanism during baking is complex, and although baking plates are generally made of materials with excellent thermal conductivity, such as copper and aluminum, it is difficult to bake confectionery with a good heat balance.

To be more specific, heating from the top of the grill is
In contrast to heating the dough directly by radiation and at the same time heating the surface of the grilling plate itself by direct radiation and heating by heat conduction from the grilling plate, heating from the back side of the grilling plate is heated by heating elements. The grilling plate is heated by radiation, and the dough is heated from the back side by heat conduction from the baking plate. For this reason, the degree of radiation is different at the side edges of the grill than at the center, and the dough cannot be heated and baked evenly depending on where it is placed on the grill. Therefore, an automatic baking device has also been proposed in which the heating element is composed of a gas burner or the like, and the degree of combustion of the gas burner is varied in the width direction of the baking sheet.
However, although this automatic firing device can achieve its purpose to a certain extent by making the heat balance uniform, the firing mechanism becomes complicated and expensive, resulting in problems in economic efficiency.

The present invention was developed in line with the above points, and specifically, it is an extremely economical method for automatically baking confectionery, etc., in which dripping dough can be baked uniformly on a continuously and intermittently moving baking board. Suggest a device.

That is, the present invention provides an automatic confectionery baking apparatus in which confectionery dough is placed on the surface and the confectionery dough is baked while the baking plates are moved intermittently or continuously. It is characterized by forming a black layer on the part.

Embodiments of the present invention will be described below with reference to the drawings.

First, FIG. 1 is a side view showing a part of an automatic baking device according to an embodiment of the present invention in cross section. In FIG. A group of baking plates connected in a shape is shown, and this baking plate group 1 moves continuously or intermittently via a roll 2, and the confectionery dough dropped onto the baking plate group 1 passes through a heating box 5. During this time, they are fired in sequence.
To explain in more detail, the group of baking plates 1 is fed in the direction of arrow A by driving the rolls 2 at both ends, and the confectionery dough is sequentially fed into the desired shape from the hopper 4 of the feeding device 3, and the dough is fed into the heating box 5. While passing through the inside, it is fired by upper and lower heating elements 6,
The baked confectionery is peeled off and taken out by a scraper 7 at the tip.

Next, in the grilling plate group 1 having the above structure, a black layer 1b is formed on the back surface of each grilling plate 1a, as shown in FIGS. 2 and 3. The black layer 1b does not necessarily have to be formed on the entire back surface of each grilling plate 1a, but it is sufficient to form the black layer on at least the side edges. With this configuration, the radioactivity on the back surface of each baking plate 1a is large, and even the side edges can be sufficiently heated.

That is, the back side of each grilling plate 1a is heated by radiation from the heating element 6, and the heat is transferred to the confectionery dough on the front side and baked. For this reason, it is preferable that the back surface of each grilling plate 1a is heated uniformly over the entire surface, but the degree of heating at the side edges usually deteriorates and at the same time heat is easily dissipated. In this regard, if a black layer is formed on the back surface of each grilling plate 1a as in the present invention, the radioactivity will be increased, the surface of each grilling plate 1a can be well heated, and furthermore, the side of the grilling plate group 1 Even at the edges, a black layer is formed on this part and the radioactivity in that part is increased, so the confectionery dough etc. can be baked uniformly in any part.

In addition, when forming a black layer on each baking plate 1a,
Although it can be formed in any manner, usually each grill plate 1
In some cases, a is made of copper or a copper alloy, and it is sufficient to form a black layer by the following surface treatment.

That is, a treatment solution (40 to 60 g of potassium sulfide and 10 g of ammonium chloride dissolved in 1 part of water, for example) is applied to the back side of a baking plate made of copper or its alloy.
℃) or immersed in this treatment solution,
Process for about 30 minutes to 1 hour. When processed in this manner, a black layer approximately 100 microns thick is formed on the back surface.

Further, when forming the black layer, it is preferable to make it as thin as possible, but if it is too thick, thermal conductivity will be impaired. The reason for this is that if the black layer is made of sulfide as described above, it has almost no thermal conductivity. This point was researched by the inventor, and it was found that
There were almost no problems as long as the black layer was 120 μm or less.

As explained in detail above, the present invention is constructed by forming a black layer on a part or all of the back surface of each grilling plate in a group of grilling plates that move continuously or intermittently, and the radioactivity in the heating box is In addition, each baking plate can be heated evenly even at the start of operation, making it possible to bake confectionery with excellent quality.

In addition, although the above-mentioned group of grilled plates has been described in which the grilled plates are connected continuously, the present invention does not necessarily have to be constructed in this way, and may be constructed from continuous steel strips.

[Brief explanation of the drawing]

Fig. 1 is a side view showing a part of an automatic baking device according to an embodiment of the present invention in cross section, Fig. 2 is a plan view of the baking plate portion thereof, and Fig. 3 is a side view. . Code, 1...Group of grilling plates, 2...Roll, 3...Supplying device, 4...Hopper, 5...Heating box, 6...Heating element, 7...Sketuper, 1a...Each grilling plate, 1b
...Black layer.

Claims (1)

[Scope of utility model registration request] In an automatic confectionery baking device in which confectionery dough is placed on the surface and the confectionery dough is baked while the baking plate moves intermittently or continuously, at least a part of the heating surface of the baking plate is coated with a black layer. An automatic confectionery baking device characterized by forming a confectionery product.