KR102139557B1 - Baking Oven - Google Patents

Abstract

The present invention relates to a baking complex oven capable of selectively baking soft bread and hard bread in one oven according to the selection of a user. The baking complex oven includes a frame (20) in which a door (22) is installed on one side surface of a grilling room (21) to open and close the grilling room (21) for baking bread (BR); a heater (30) disposed above and below the grilling room (21) so that bread (BR) can be baked in the grilling room (21) and applying heat to the grilling room (21) by power supply; a guide pipe (40) connected in communication with an air outlet (23) and an air inlet (24) penetrating both side walls of the baking room (21) such that the heated air in the baking room (21) is circulated to dry the bread (BR) by the convective heat of the circulating air when the bread (BR) is baked in the grilling room (21); and a blower (50) installed on a path of the guide pipe (40) to circulate air in the grilling room (21) by rotating a fan by a motor (51) driven by a user′s switch operation. Accordingly, the bread (BR) is baked only by radiant heat of the heater (30) by stopping the drive of the blower (50) when the bread (BR) is smoothly baked by suppressing evaporation of moisture on the surface of the bread (BR) baked in the baking room (21). In addition, when baking the bread (BR) hard by promoting the evaporation of moisture on the surface of the bread (BR) baked in the baking room (21), the bread (BR) is baked by driving the blower (50) and using both the radiant heat of the heater (30) and the convective heat of air circulating in the baking room (21).

Description

Baking Oven {Baking Oven}

The present invention relates to an oven for baking bread or confectionery, in particular, a deck oven function for baking soft and juicy bread such as white bread with radiant heat of the heater and convective heat generated by circulating the heat of the heater, such as moisture as baguettes. It relates to a complex oven for baking, which has all of the convection oven functions for baking hard bread, and can selectively bake soft bread and hard bread in one oven according to a user's selection.

Depending on the function of the baking oven, the baked bread has various shapes. That is, a typical deck oven (1) without a function to circulate the hot air as shown in FIG. 1 is a radiant heat generated from the heater (3) mounted on the upper and lower sides of the roasting chamber (2), the bread (B) Because of the baking, it takes a little longer to bake than the convection oven, and the oven spring phenomenon, which causes the dough to swell up a lot, causes the bread to be bulky than the dough. The biggest feature of the deck oven (1) is that it does not bake the bread with hot air, so the evaporation is not great during the baking process, so it is used to bake soft breads containing a lot of moisture, such as bread, red bean bread, or cake.

On the other hand, the convection oven (Convection Oven) 4 as shown in Figure 2 is installed near the roasting chamber (5) by the blowing fan (6) rotating by the power of the motor to circulate the high heat generated in the heater (7) hot air That is, since baking is performed using convective heat, the baking time is shorter compared to the deck oven (1), and the evaporation of moisture from the bread surface is faster, so the oven spring phenomenon is not great, so that the bread of the same size as the original dough is baked. More specifically, the convection oven (4), because the blower fan (6) circulates the hot hot air to bake the bread, so the baked bread is cooked while drying the surface of the bread before or when the oven spring occurs. The spring phenomenon is not large, and the water vaporization phenomenon rapidly progresses from the surface at an early stage in the baking process, and becomes hard. Therefore, the convection oven (4) is used to bake hard bread, such as hard roll bread, cookies, confectionery, baguettes.

Because of the circumstances, it is difficult to bake hard cookies or breads such as cookies and buckets in Tech Oven (1), and it is difficult to bake soft breads such as bread in Convection Oven (4). It is a reality to have both a deck oven (1) for baking bread and a convection oven (4) for baking hard cookies or baguettes. Therefore, a small small bakery has a problem in that it costs a lot of money to purchase these two ovens 1 and 4.

In addition, the deck oven (1) is manufactured in a multi-stage type to bake a lot of bread at a time, so the volume is very large like the convection oven (4), so in the bakery, both bulky ovens (1) (4) are installed. There was a problem of taking up a lot of space.

In the prior patent document of the baking oven, a deck oven having an automatic temperature control and humidity control structure of Patent No. 10-1484614 was released on January 23, 2018. The deck oven has a plurality of oven chambers 11 and 11' having a manipulation unit 12 on the front of the main body 10, and each control unit 20 is provided in each of the oven chambers 11 and 11'. In the deck oven formed with a temperature sensor 30 and humidity sensor 40 controlled by ),

A space portion 15 is formed on the top of each of the oven chambers 11 and 11', and a plurality of through holes communicating with the oven chamber 11 and 11' on the bottom surface of the space portion 15 ( 16), and each of the oven chambers 11 and 11' forms an air discharge pipe 120 protruding to the outside, and each air discharge pipe 120 has one exhaust fan 131 formed at the top. It is connected to the communication 130, each of the air discharge pipe 120, the temperature control unit 100 including a damper 140 for controlling the opening and closing of the inner diameter of the air discharge pipe 120; And a moisture supply pipe 220 having a moisture supply fan 221 formed therein to protrude to the outside and to supply moisture from the outside to the space portion 15 formed on each oven chamber 11, 11'. And, each of the moisture supply pipe 220 is connected to one main supply pipe 230, the end of the main supply pipe 230 is formed with a reservoir 241 therein and generates moisture on the bottom surface of the reservoir 241 It includes a moisture control unit 200 is formed with a moisture generator 240 is an ultrasonic oscillator 242 is formed.

In addition, the pizza oven of Patent Publication No. 10-2010-0126926 was released on December 03, 2010. The pizza oven includes an air heating unit for heating air; A hot air supply unit including a blower fan for blowing air heated by the air heating unit and an outlet for discharging the heated air; A cooking unit in which a plurality of decks each having a hot air inlet and an outlet are stacked; A connecting duct connecting the outlet of the hot air supply and the hot air inlet of each deck; A temperature sensor installed on each of the decks; And a damper that receives a signal from the temperature sensor and adjusts the amount of hot air flowing into the deck.

In addition, the convection oven of Patent No. 10-2016-0093858 was published on August 09, 2016. The oven is provided with an interior space for cooking food, and a body provided with a door for injecting the food on one side; A fan driven by the motor and disposed inside the body; A guide plate disposed between the food and the fan, an air intake port facing the fan, and an end portion spaced apart from the inner surface of the body by a predetermined distance; A heating wire wound along the outside of the fan; A water spray tube having a nozzle through which water can be sprayed toward the fan; And a pulverizing portion provided on the rotating shaft of the fan.

In the case of a deck oven, the conventional patent documents do not have a convection oven function, so that hard bread cannot be baked, and the convection oven drives a blower fan to bake dough into hot air, so soft bread such as a deck oven is used. Since it cannot be burned, there is a problem that it has the disadvantages mentioned above.

Republic of Korea Registered Patent No. 10-1484614 Republic of Korea Patent Publication No. 10-2010-0126926 Republic of Korea Patent Publication No. 10-2016-0093858

Accordingly, the present invention is to solve all the problems of the conventional baking oven as described above, the purpose of which is generated by circulating the heat of the heater and the deck oven function for baking soft bread with a lot of moisture, such as bread with radiant heat of the heater. The convection oven has a convection oven function that bakes hard, low-moisture breads such as baguettes, and provides a complex oven for baking that can selectively bake soft and hard breads in one oven according to the user's choice.

The composite oven for baking according to the present invention for achieving the above object is a frame in which a door is installed on one side of the baking room to open and close the baking room for baking bread;

A heater disposed above, below, or above and below the roasting chamber so as to bake bread in the roasting chamber, and applying heat to the roasting chamber by supplying power;

When the bread is baked in the roasting chamber, the air that passes through the walls of both sides of the roasting chamber and is connected to the inlet in communication so that the bread is dried by the convective heat of the circulated air by circulating the heated air in the roasting chamber pipe; And

Includes; a fan installed on the guide pipe path, the fan rotates by the motor driven by the user's switch operation to circulate the air in the roasting chamber;

Here, by suppressing the evaporation of moisture on the surface of the bread baked in the roasting chamber to stop the operation of the blower when baking thickly, bake bread only with radiant heat of the heater;

It accelerates the evaporation of moisture on the surface of the bread being baked in the roasting room, and when it is baked hard, the blower is driven to use the radiant heat of the heater and convective heat of the air circulating the roasting room to bake the bread.

In the present invention, a basalt panel coated with a ceramic component is further mounted on either side of the upper or lower portion of the roasting chamber.

According to the present invention, both side walls of the roasting chamber to which the guide pipes are connected are disposed to face each other and face each other.

The blower installed on the guide pipe path of the present invention rotates forward and backward according to the user's operation so that the hot air circulating inside the roasting chamber through the guide pipe moves forward and backward.

The air inlet of the roasting chamber according to the present invention is long penetrated through the wall surface of the roasting chamber along the air flow direction, and the through portion has a larger space area than the air outlet, and the cross section of the guide pipe is outside the roasting chamber corresponding to the air outlet. An air reservoir having a wider cross section is mounted, and a guide pipe outlet is connected to the air reservoir.

The baking oven of the present invention, configured as described above, is equipped with a heater in a roasting room and has a configuration of a deck oven for baking bread with radiant heat of the heater, while circulating the heated air in the roasting room with a blower mounted on a guide pipe. It also has a convection oven that bakes bread with the hot air, so it has the advantage of being able to bake both soft and hard bread depending on the user's choice.

Accordingly, the present invention can solve the conventional hassle of purchasing both a deck oven and a convection oven for the production of soft bread and hard bread, and can reduce the cost associated with their purchase, and further install the oven Since the area can be cut in half, there is an advantage in that the space can be utilized when installed in a bakery with a small location.

In addition, the present invention has the advantage that the fan of the blower rotates forward and backward by the user's operation, so that when baking hard bread, the hot air of the roasting chamber is rotated in the forward or reverse direction to circulate, thereby uniformly baking a plurality of breads. .

1 is a front conceptual view of a typical deck oven
2 is a plan view of a typical convection oven
Figure 3 is a front sectional view of the baking oven according to the present invention
Figure 4 is a cross-sectional plan view of the baking oven according to the present invention
Figure 5 is a photo of the actual product showing that the blower is installed in the air outlet of the baking room by opening the side of the baking oven of the present invention
Figure 6 is a photo of the actual product showing the inside of the roasting chamber by opening the door of the baking oven of the present invention
Figure 7 is a real product photo showing the top of the baking chamber of the baking oven of the present invention
Figure 8 is a photo of the actual product showing the state that the guide pipe is connected to the air inlet of the baking room by opening the side of the baking oven of the present invention

Hereinafter, the configuration of the composite oven for baking according to the present invention will be described in detail with reference to the accompanying drawings.

As shown in the figure above, the composite oven for baking of the present invention can use the radiant heat of the heater to bake soft bread, and also circulate the heat heated by the heater to burn hard bread with hot air and a convection oven function. All equipped.

The configuration of the composite oven 10 for baking according to the present invention having the above-described function is a frame in which the door 22 is installed on one side of the roasting chamber 21 so as to open and close the roasting chamber 21 for baking the bread BR. (20);

A heater 30 disposed above and below the roasting chamber 21 so as to bake bread BR in the roasting chamber 21 and applying heat to the roasting chamber 21 by power supply;

When the bread (BR) is baked in the roasting chamber (21), the heated air of the roasting chamber (21) is circulated, so that the bread (BR) can be dried by convection heat of the circulated air. A guide pipe 40 that is connected to the air outlet and the inlets 23 and 24 through both walls; And

And a blower 50 installed on a path of the guide pipe 40 and a fan rotated by a motor 51 driven by a user's switch operation to circulate air in the roasting chamber 21.

The baking oven of the present invention configured as described above suppresses the evaporation of moisture on the surface of the bread (BR) baked in the roasting chamber 21 to stop the operation of the blower 50 when baking gently, so that only the radiant heat of the heater 30 (BR) Bake, promote the moisture evaporation of the surface of the bread (BR) baked in the roasting chamber (21) to drive the blower (50) when baked hard to circulate the radiant heat of the heater (30) and the roasting chamber (21) The convective heat of the air to be used was used to bake bread (BR).

The frame 20 is designed to have a roasting chamber 21 to form a skeleton of an oven as in the normal case, and a door 22 is rotatably installed in front of the roasting chamber 21 to provide a roasting chamber ( 21) will be opened and closed. On both sides of the roasting chamber 21, guide pipes 40 are passed through, and the entrances 23 and 24 are penetrated.

The heater 30 is a conventional heating means to generate heat by supplying power so that the bread BR can be baked. 3, the heater 30 is mounted on both the upper and lower portions of the roasting chamber 21 as shown in FIG. 3, and is widely spread at regular intervals to uniformly heat the entire roasting chamber 21. When the present invention functions as a deck oven, the dough is heated only by radiant heat of the heater 30, as in the normal case, and is used to bake soft bread, which is soft bread, that is, baked bread such as bread, sweet bean bread, and the like. Since the heater 30 is a known technology, its configuration and installation can be understood by anyone skilled in the art, and thus detailed description will be omitted.

The guide pipe 40 is to allow the bread BR to be baked with convective heat of the circulated hot air by circulating the heated air of the roasting chamber 21 when the bread BR is baked in the roasting chamber 21. . In order to circulate the heated air in the roasting chamber 21, both ends of the guide pipe 40 are connected in communication with the air outlets and inlets 23 and 24 penetrated to both wall surfaces of the roasting chamber 21. The air outlet and the inlet 23 and 24 have a sufficient space area in consideration of the inner diameter of the guide pipe 40 so that the air volume does not decrease.

The outlet bracket 60 having a cross section wider than that of the guide pipe 40 is mounted outside the roasting chamber 21 corresponding to the air outlet 23 of the roasting chamber 21, and the outlet bracket 60 To the guide pipe 40 is connected.

In addition, the air inlet 24 of the roasting chamber 21 penetrates the wall surface of the roasting chamber 21 along the air flow direction, and the through portion has a larger space area than the air outlet 23, and the air outlet The inlet bracket 70 having a cross section wider than that of the guiding pipe 40 is mounted outside the roasting chamber 21 corresponding to the 23, and the guiding pipe 40 is connected to the inlet bracket 70. . In particular, the air inlet 24 is formed larger than the air outlet 23, it is good to ensure that the hot air flowing into the roasting chamber 21 moves smoothly. In this way, if the air inlet 24 is larger than the air outlet 23, the hot air circulating through the guide pipe 40 can flow smoothly to suppress the decrease in air volume.

On the other hand, the wall surfaces on both sides of the roasting chamber 21 to which the guide pipes 40 are connected face each other and are arranged to correspond in front. Then, the air flowing into the air inlet 24 and moving the roasting chamber 21 moves to the air outlet 23 and is discharged directly to the air outlet 23 when it moves along the flow direction, thereby reducing air volume reduction.

When the heat of the heater 30 is circulated using the guide pipe 40, hot air is generated, and when the bread BR is baked by this hot air, the bread BR can be baked faster than when baked with radiant heat of the same temperature. Accordingly, since the surface of the bread BR baked by hot air dries faster than when baked with radiant heat, moisture evaporation proceeds rapidly, and the baked bread BR becomes hard like cookies and baguettes. The oven in which the bread BR is hard baked by the hot air is a convection oven.

The present invention has a deck oven function for baking soft bread (BR) using radiant heat of the heater (30), and also uses the guide pipe (40) to circulate the air in the roasting room (21) and hot air generated at this time In addition, it serves as a convection oven to bake bread (BR) rapidly and bake hard bread (BR).

The guide pipe 40 is preferably used a metal pipe having a smooth flow path inside so as to suppress the decrease in air volume. A flexible corrugated pipe type pipe has an advantage of convenient handling, but the inner diameter is eroded by the corrugated pipe, and thus there is a problem in that an air volume decreases.

The blower 50 is installed on the guide pipe 40 path, the fan rotates by a motor 51 driven when power is supplied, so that the air in the roasting chamber 21 passes through the guide pipe 40. The air is compressed so that the roasting chamber 21 can be continuously circulated. Therefore, the heated air in the roasting chamber 21 is generated by the pressure of the blower 50 to generate hot air, so the present invention is equipped with a convection oven function.

Meanwhile, according to the present invention, a basalt panel 80 coated with a ceramic component may be further mounted on either side of the upper or lower portion of the roasting chamber 21. As shown in Figure 3, the basalt panel 80 is mounted on the upper portion of the heater 30 located at the bottom, absorbs and stores heat heated by the lower heater 30, and rises until it reaches the temperature of the roasting chamber 21, As a result, far-infrared rays are emitted from the ceramic coated on the surface. The reason for coating the ceramic powder on the basalt panel 80 is that the basalt is porous, and thus, because the ceramic powder penetrates into the fine pores and is coated, it has the advantage of coating many ceramics. The basalt panel 80 coated with the ceramic component is exposed to the roasting chamber 21 to form the bottom surface of the roasting chamber 21.

Infrared refers to electromagnetic waves with a longer wavelength than red light, and far infrared rays are the farthest from these infrared rays. In general, the longer the wavelength, the better it is absorbed when it reaches the object. It is known that far-infrared rays have a great thermal action and strong penetration, so when used in cooking, they keep the original shape of the ingredients as much as possible, and have less destruction of nutrients such as minerals and vitamins, and keep the unique taste of the ingredients alive. Therefore, when the bread (BR) is baked with far-infrared radiation emitted from ceramic, the far-infrared light energy that has penetrated into the bread (BR) is converted into thermal energy, so that the bread (BR) can be baked deliciously.

The present invention is configured as described above to suppress the evaporation of moisture on the surface of the bread (BR) baked in the roasting chamber 21 to stop the operation of the blower 50 when baking thickly, so that only the radiant heat of the heater 30 breads (BR ), and accelerates the evaporation of moisture on the surface of the bread (BR) baked in the roasting chamber (21) to drive the blower (50) when baked hard, radiating heat from the heater (30) and air circulating through the roasting chamber (21) You can bake bread (BR) using convective heat.

Therefore, since the present invention has both a deck oven function and a convection oven function, it is possible to selectively bake soft bread (BR) and hard bread (BR) according to the user's choice. In the past, both deck ovens and convection ovens have been purchased. Relieves the hassle of having to do, reduces the cost associated with their purchase, and requires only one oven, so that the place can utilize space when installed in a narrow bakery, blower (50) Since the fan rotates forward and backward, the hot air of the roasting chamber 21 is moved in the forward or reverse direction, so that the bread BR can be evenly baked.

10: complex oven for baking 20: frame
30: heater 40: guide pipe
50: blower 60: outlet bracket
70: entrance bracket 80: basalt panel

Claims (6)

A frame 20 in which a door 22 is installed on one side of the roasting chamber 21 to open and close the roasting chamber 21 for baking the bread BR;
A heater 30 disposed above and below the roasting chamber 21 so as to bake bread BR in the roasting chamber 21 and applying heat to the roasting chamber 21 by power supply;
When the bread (BR) is baked in the roasting chamber (21), the heated air of the roasting chamber (21) is circulated, so that the bread (BR) can be dried by convection heat of the circulated air. A guide pipe 40 that is connected to the air outlet and the inlets 23 and 24 through both walls; And
It includes a blower 50 installed on the guide pipe 40 path, the fan rotates by the motor 51 driven by the user's switch operation to circulate the air in the roasting chamber 21;
Here, by suppressing the evaporation of moisture on the surface of the bread (BR) baked in the roasting chamber 21 to stop the driving of the blower 50 when baking thickly, the bread (BR) is baked only with radiant heat of the heater (30);
Promotes the evaporation of moisture on the surface of bread (BR) baked in the roasting chamber (21) to drive the blower (50) when burning hard, and radiant heat of the heater (30) and convective heat of air circulating in the roasting chamber (21) Baking bread (BR) using together; including,
The air inlet of the roasting chamber 21 penetrates the wall surface of the roasting chamber 21 along the air flow direction, and the through portion has a larger space area than the air outlet, and the roasting chamber 21 corresponding to the air outlet The outer side of the guide pipe 40 has a wider cross-section than the cross-section of the inlet bracket 70 is mounted, the inlet bracket 70 is a composite oven for baking characterized in that the guide pipe 40 is connected.
The method according to claim 1, The baking chamber 21, the baking oven complex oven characterized in that the ceramic component is coated on one side of the upper or lower portion 80 is further mounted.
delete The method according to claim 1, The guide pipe 40 is installed on the path of the blower 50 is rotated forward and backward according to the user's operation, the hot air circulating inside the roasting chamber 21 through the guide pipe 40 is positive ,Reverse rotation, characterized in that the baking complex oven.
The method according to claim 1, Outlet bracket (60) having a cross section wider than that of the guide pipe (40) is mounted outside the roasting chamber (21) corresponding to the air outlet (23) of the roasting chamber (21), Composite oven for baking, characterized in that the guide pipe 40 is connected to the outlet bracket (60).



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