JPS63302812A - Bread maker - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a manufacturing machine with kneading and a cooking chamber set at a fermentation temperature.

(b) Conventional technology In the fermentation process, especially in the summer, there are cases where the fermentation temperature is higher than that of the yeast, which is a problem.Therefore, it has been considered to lower the temperature by blowing air into the kneading cooking container. The specific structure was such that the tip of the duct was visible through the opening on the top of the container. However, since the container is configured to be detachable from the main body, the duct gets in the way when the container is attached to and removed from the main body, and the duct may be damaged or your hand may hit the duct and cause injury.

(c) Problems to be Solved by the Invention The present invention solves the conventional drawbacks, facilitates attachment and detachment of the container, and prevents damage to the duct and the container.

(2) Measures to solve the problem: Connect the air duct to the main body side duct and the lid side duct to prevent pollution.
The upper end of the main body side duct is open above the main body, the lower ends of the four body side ducts are opened inside the lid body, and the open ends of the four body side ducts are configured to match each other when the lid body is opened.

(e) By dividing the working duct into the main body and the lid side, when the lid is opened, the duct extending into the container is separated from the top of the container together with the lid, and therefore, the duct into the main body of the container is separated from the top of the container. Easy to attach and detach.

(f) Examples the law of nature Embodiments of the present invention will be described with reference to the drawings.

(1) is a main body consisting of a lower exterior plate (1a) and an upper exterior plate (1b), and the upper exterior plate (1b) has a start button, a timer setting button, a baking condition setting button to adjust the baking condition from high to medium-low, etc. Operation section (2) consisting of operation buttons
, and a display section that displays the time, baking time, etc.
3).

(4) is a cooking chamber with an opening on the top installed inside the main body (1).
A mounting table (6) for mounting and fixing a crosstalk cooking container (5), which will be described later, is installed at the inner bottom. (5) is an approximately rectangular parallelepiped-shaped mixed cooking container with an opening on the top, which is large enough to make one loaf of bread.A support base (7) is fixed to the outer bottom surface, and is bayontically connected to the above-mentioned mounting base (6). and the container (5) is removably installed in the cooking chamber (4).

A small hole is provided in the bottom of this container (5), and a heat-sensitive plate (8) enclosing this hole is attached to the container (5) via a heat insulating packing (9), and the container (5) is placed on a mounting table. When installed in (6), the dough sensor (10) installed at the bottom of the cooking chamber (4) comes into contact with this heat-sensitive plate (8), and the dough sensor (10) accurately detects the temperature of the dough. It is designed to sense the fermentation temperature.

(11) is an annular heater consisting of a sheathed heater of n1M with a gap from the wall of the cooking chamber (4) in the lower part of the cooking chamber (4), and a cooking chamber sensor (12) and a dough sensor <10).
Yeast fermentation temperature and bread baking temperature are controlled by (13) is a rotating shaft (
The kneading blade is removably attached to the rotating shaft (14).
It consists of a disc (13a) fitted into the disc (13a) and wing pieces (13b) extending outward from the disc (13a).

The disc (13a) of this kneading blade (13) is housed in a recess (15) provided on the bottom of the container (5), and its upper surface is placed inside the container (5).
5) The bottom surface and the road surface are made to be similar to each other, and when the bread is finished, the holes formed in the bread are only the wing pieces (13b), so that the finished appearance is good.

(16) is a kneading bar inserted horizontally into the container (5) through a support pipe (17) fitted into a mounting hole provided in the side wall of the container (5), and the diameter becomes smaller toward the tip. screw thread (16) near the knob (16a) at the base.
b) is fixed to the container (5) by screwing into the thread of the support pipe (17). Container of finished bread (5)
When removing the bread from the container (5), remove this screwed part and pull out the part that is inside the bread container (5).
). This kneading stick (16
) has a protrusion (18) integrally formed in the lateral direction, and when the kneading rod <16) is fixed to the container (5), the protrusion (
The direction of the kneading blade (18) is oriented in the direction of rotation of the kneading blade (13), so that the dough and the kneading bar (16) are caught by the protrusion (18), and the kneading blade (13) ) and the kneading rod (16) will work well in synergy.

Also, this protrusion (18) is designed to engage with the inner end of the support pipe (17), so the finished bread can be placed in a container (5).
It is not necessary to completely remove the kneading pin (16) from the container (5) when taking it out from the container (5) as shown in Figure 5(b).
) can be left attached. This prevents you from forgetting to attach the kneading pin the next time you make bread. By providing the protrusion (18) on the kneading bar (16), a groove (not shown) is formed in the inner peripheral portion of the support pipe (17) through which the protrusion (18) can pass.
) is a motor for rotating the kneading blade (13),
The drive shaft (20) is projected into the cooking chamber (4) via the speed reduction mechanism, and when the coupling of the drive shaft (20) or the container (5) is placed on the mounting table (6), the rotation shaft on the kneading blade side It is fitted into the coupling (14) to transmit the rotational force of the motor to the kneading blades.

(21) is a lid body which is pivotally supported on the upper part of the back of the main body (1) by a hinge metal fitting and which can be opened and closed to cover the top opening of the cooking chamber (4), and is composed of an outer lid (21a) and an inner part (21b). ,
The inner lid (
21a) is in close contact with the periphery of the opening of the cooking chamber (4),
When opened, the upper right part of the main body <1> is locked with a lock fitting (22), and when opened, the handle (23) is used to release the lock. (24) When the dough sensor (10) detects that the dough temperature in the container (5) has risen too much, it blows air into the container to prevent the temperature from rising too much, or in the llh raising process after bread baking. A small motor (25a) installed inside the main body (1), which is a blowing means necessary for cooling the container.
Air blower (25) consisting of fan (25b) and container (5)
It consists of a duct (26) extending into the upper opening of the. duct)-(26) is divided into two parts: the main body side duct (26a) and the lid side duct (26b), and the main body side duct <26
The upper end of a) is opened above the soft body by attaching the filter (27), and the lower end of the lid body side duct (26b) is the lid body (21).
) There is an opening opening inward, and the opening ends are arranged so that they meet when the lid body (21) is closed. Specifically, as shown in the second and third figures, the open end on the main body side is made large in diameter, and the open end on the lid body side is inserted into the large diameter open end on the main body side to prevent air leakage. It is preventable.

(28) is a dry yeast storage section provided in the lid side duct (26b) and an inlet (29) provided on the top surface of the lid (21).
) and a hopper (30), and a shutter (31) is swingably provided between this storage section and the discharge opening (26b') of the duct (26b). This shutter (31) usually blocks the passage in the duct with its own weight and prevents the hot air in the cooking chamber (4) from entering the duct (26). It is configured to be opened by pressure. A predetermined amount of dry yeast is completely blown away by air blowing for about 10 seconds, and falls and is stored in the container (5) through the duct. (32)
is a lid that can be opened and closed over the yeast entrance.

The configuration of the present invention is as described above, and the operation will be explained next. In some cases, bread production begins immediately when the start button is pressed, and in other cases, a timer is set and the process is completed after the set time has elapsed.From now on, we will briefly describe the operation when the timer is set.

Remove the container (5) from the cooking chamber (4) and remove the kneading blade (13).
) and kneading pin (16) are attached, store a predetermined amount (1 loaf) of ingredients such as flour, sugar, and water in the container <5), place it inside the cooking chamber <4), and then open the lid. (21) is revised.

After that, put dry yeast 1-(3) in the yeast storage section (28).
3) Add a predetermined amount of the ingredients.Next, operate the various buttons on the operating section (2) to set the completion time, baking and condition, and press the start button to complete the preparation.

4 hours before completion, it will start working and the My Fun (3
The blowing means (24), the motor (19), and the heater (11) are appropriately driven by the signal emitted from 4), and the bread is completed through the steps shown in Figure 8. One minute after the start of operation, the blower means (24) is activated and the dry yeast is blown away and falls into the container (5), where it is mixed in at the beginning of the kneading process.

The dough sensor <10) constantly senses the temperature of the bread dough, and if the temperature rises too much, especially in the summer, it sends a signal to the microcomputer to operate the ventilation means (24) each time. This operation is continued until the shaping, fermentation and mass are completed.

・During the baking process, the cooking chamber sensor (12) constantly senses the temperature inside the cooking chamber (4) and sends the signal to the microcomputer (34), where it is compared with the preset temperature for baking, and the heater (11) is controlled. At the end of the firing process, a portion of the bun is completed, but since it remains at a high temperature, it cannot be taken out, so the next finishing process begins.

When this finishing step begins, the air blowing means (24) is operated to introduce outside air and blow it to the surface of the bread, thereby opening the cooking chamber (4).
Forcibly lowers the internal temperature.

When the baking process is completed, open the lid (21), remove the bayonet connection on the mounting table (6) and take out the machine (5) from the cooking chamber (4), then place it on the kneading bar (16) Pull it out of the pan, turn the container (5) upside down and remove the bread.

(g) Effects of the Invention The present invention divides the ventilation duct into a main body side duct and a lid side duct, and moves the lid side duct in a direction away from the container and the upper part of the cooking chamber as the lid is opened. Therefore, the container can be easily taken in and out of the cooking chamber, and damage to the duct and 'B3 can be prevented.

[Brief explanation of drawings]

Each of the figures shows an embodiment of the present invention, and Fig. 1 is an overall perspective view, Fig. 2 is a sectional view of the main part, Fig. 3 is a sectional view of the main part with the lid open, and Fig. 4 is a cross-sectional view of the main part. FIG. 5 is a partially cutaway oblique view of the cooking container, and a perspective view of the kneading bar, in which (a) shows the kneading bar when it is attached to the container, and (b) shows the kneading bar in the middle of being attached. Figure 6 is an enlarged cross-sectional view showing the positional relationship between the lid side duct and the yeast, (a)
(b) shows when air blowing is stopped, and (b) shows when air blowing is in progress. 7th
The figure is a control circuit block diagram, and FIG. 8 is a bread manufacturing process diagram. (4)...Cooking room, (5)...Container for crosstalk cooking, (
16〉...Kneading bar, (13)...Kneading blade, (21)
... Lid, (1) ... Main body, <26) ... Duct, (26a) ... Main body side duct, (26b) ... Lid side duct, (24) ... Air blowing means ,〈11)...
Heater, (19)...motor. Applicant: 1 other person from Sanyo Electric Co., Ltd. Agent: Patent attorney Taku M. Nishino (1 other person) Fig. 1 Fig. 2 F1 Fig. 3 Fig. 4 Fig. 5 (b) Fig. 1 Fig. S■

Claims (1)

[Claims] (1) A cooking chamber with a top opening provided in the main body, a kneading cooking container removably installed in the cooking chamber, and a kneading container inside that rotates when the rotational force of a motor installed in the main body is transmitted. The method includes wings, a heater for heating the container, a lid rotatably supported on the main body and covering an upper opening of the cooking chamber, and a blower means for blowing air into the container, the blower means being provided in the main body. Air is blown into the container through a duct from the air raising part, and the duct is divided into a main body side duct and a lid side duct.The upper end of the main body side duct is opened above the main body, and the lower end of the lid side duct is opened inside the lid. 1. A bread making machine characterized in that the bread making machine is configured such that the open ends thereof are aligned with each other when the lid body is closed.