KR102524826B1 - Rotary convection oven - Google Patents

Abstract

The present invention relates to a method for controlling hot air velocity and steam injection in a rotary convection oven. More specifically, if a user enters and saves, into a memory setting button, the temperature and hot air velocity data set by a user for each stage of the entire cooking time by varying the temperature and hot air velocity depending on the type or thickness when baking confectionary or bread on a control panel that controls the convection oven, and then selects and operates the corresponding memory setting button when cooking confectionery or bread, the temperature and hot air velocity are automatically adjusted for cooking. Also, if the user saves the data preset for the steam injection time desired by the user through a steam display window through a steam operation button and then operates the steam injection operation button, steam spraying, resting, steam spraying, and resting are automatically repeated when cooking to provide a stable and sufficient amount of steam, thereby providing uniform quality and providing convenience to the user.

Description

Hot air and steam control method of rotary convection oven {ROTARY CONVECTION OVEN}

The present invention relates to a rotary convection oven, and since the control panel for controlling the rotary convection oven differs in temperature and speed of hot air according to the shape and thickness of bread during baking and confectionery cooking, the user can Directly enter and save the temperature and hot air speed data set in each step into the memory setting button, and then select and operate the corresponding memory setting button when cooking desired confectionery or baking. After storing the data that the user wants to set the steam time in advance through the steam control button, if you operate the steam control button, steam injection, pause, steam injection, and pause are automatically repeated during cooking to stably steam. After adjusting and cooking, it consists of a damper operation button that discharges steam to the outside and a rack position control button that rotates the rotary rack to position it in place when the door is opened. It relates to a method for controlling hot air and steam in a rotary convection oven that provides convenience to users by using

In general, a rotary convection oven used to cook food is known as a device that uses electric hot air and steam at high temperature and the same speed. Such a rotary convection oven can cook with hot air or steam at the same speed, and also uses steam and hot air. It is designed to be mixed and cooked.
In the rotary convection oven, a rotary rack is additionally installed in the cooking chamber, breadboards are stacked in multiple stages on the rotary rack, and then the rotary rack is rotated reversely and forwardly at a constant speed using a separately installed motor to cook with hot air.
The rotary convection oven sprays water into the cooking chamber using high-temperature steam while rotating the rotary rack, and as the water sprayed by the heated heater is vaporized, steam is generated and sprayed on the bread inside, then evaporated instantly by heat It uses the principle of making the outside of the bread crispy, and has a multifunctional oven configuration that maintains the taste and aroma of food by blocking the evaporation of the unique taste and aroma of bread.
In the configuration of this rotary convection oven, a water supply device for generating steam is assembled outside the cooking chamber, and the steam generator supplies water to the inside of the tank through a direct water pipe and then supplies water to the steam generator heated by the heater. is supplied to generate steam and spray it directly on the bread inside the cooking chamber to cook food.
In addition, a separate heater and a fan driven by a motor are installed in the cooking chamber of the rotary convection oven to further heat the steam supplied from the steam generator or spray water from the direct water pipe to the heater to direct the steam generated into the oven. By supplying it, the inside of the cooking chamber is forced to circulate in an optimal steam condition.
On the other hand, the rotary convection oven for confectionery and bakery manufactures confectionery or bread by baking dough that has been thawed and aged through a dough conditioner and fermenter with hot air. In supplying molded bread, when baking with the speed of hot air constant, the amount of moisture contained varies depending on the type of bread molded from the dough and the thickness of the bread, so when cooking and molding with the same hot air, thick type Because moisture evaporation of bread evaporates before it is ripe by heat, the outside is cooked, the inside is uncooked, or the relatively thin type of bread has rapid moisture evaporation and the light bread is moved by hot air, so the value of the product is damaged. Because of the problem, there were many restrictions on its use in the meantime.
In addition, in the case of spraying steam during baking, it is to make the outside of the bread crispy and the inside soft like red bean bread, and it is installed in the rotary convection oven to vaporize water by spraying water on the pan heated by the heater installed to create heat. When water is sprayed for a certain period of time, the first sprayed water is vaporized, but when sprayed continuously, the sprayed water is not vaporized because the fan is cooled by the sprayed water. , Water droplets splashed and fell on the bread, resulting in white spots on the bread or water pooling in the oven.
However, in conventionally used rotary convection ovens, a steam generator for generating steam is installed in an appropriate space at the top or bottom of the oven, and one-way for forced circulation of hot air containing steam at the rear or top of the rotary convection oven. As a result, the method in which the fan is configured is mainly used.
Conventional rotary convection ovens use hot air to manufacture confectionery and baking, so a fan is used to evenly transfer heat to the breadboard on which the confectionery and baking are inserted inside the cooking chamber, and the number of revolutions of the motor coupled to the fan is adjusted. As a result, the fan rotates constantly, modulates the frequency of power applied to the motor, and reduces the number of revolutions at an arbitrary speed to circulate hot air at a constant speed inside the cooking chamber.
If the inside of the cooking chamber is maintained at a high temperature by rotating the fan at a constant speed by the motor, if the high temperature is maintained from the start to the end of confectionery or bakery production, depending on the type or thickness of the bread, the outside may be cooked but the inside may not be overcooked or burnt. In the case of discarded and thin bread, moisture evaporates quickly, resulting in a problem of damaging the value as a product by moving the ripe bread in the wind.
As described above, the reason why the outside and the inside are different during confectionery and baking is that moisture evaporation from the outside and inside is different depending on the type or thickness of bread.
The reason why the assembly room temperature can only be kept constant as described above is
This is because the fan rotates at the same speed during the entire cooking time during confectionery baking, and the hot air is evenly circulated through the bread pan mounted inside the convexion to form it.
Therefore, confectionery and bakery products need to be supplied differently by arbitrarily manipulating the speed of hot air according to the type, thickness of dough, and user's recipe. there is.
In the case of thin-walled cookies, the bottom surface remains attached to the breadboard at first due to the contained moisture, but when the cookie is cooked to a certain extent, the moisture evaporates and the lightened cookie is scattered from the breadboard by hot air, reducing marketability. there is
In addition, conversely, in order to maintain the internal temperature of the cooking chamber at a low temperature according to confectionery and baking, the fan must be rotated at a low speed and the hot air must be circulated at a low speed. It is difficult to circulate the hot air at a low speed depending on the type of baking and the user's recipe.
That is, in the conventional rotary convection oven, even if the temperature inside the cooking chamber is adjusted to a high or low temperature by a heater, the fan rotates only at a constant speed by the motor regardless of the temperature, so the hot air moves at the same speed, thereby reducing the temperature of the heater. Even if the low temperature is adjusted, the circulation speed of the hot air maintains the same wind speed even at high or low temperatures, and the circulation speed is the same, which makes it impossible to produce uniform products according to the type and thickness of bread.
Therefore, when cooking confectionery and bread baking through the rotary convection oven, it was not possible for the user to adjust the temperature and the hot air speed according to the situation at each stage during the total cooking time according to the type and thickness of bread.
In addition, when moisture is temporarily supplied to a heater heated to a high temperature inside the cooking chamber, steam is generated, and the steam is continuously and temporarily supplied for a set time when the steam button is operated so that the steam is absorbed by confectionery and bread placed on the bread board. When these non-vaporized water droplets splash onto confectionery or bakery products, there is a problem in that the water droplets discolor the portion and remain as water in the cooking chamber or breadboard, resulting in deterioration in marketability.

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Document 1: Korean Utility Model Application No. 2004 - 001052 "Steam Supply Device for Rotary Convection Oven"

The technical problem to be solved by the present invention is to save the data by allowing the user to enter in advance data of different temperatures and hot air speeds for each stage during cooking according to the type or thickness of confectionery or baking through a rotary convection oven. Then, by manipulating the pre-stored data when cooking the bread, the purpose of cooking is to automatically control the temperature and hot air speed in each step during cooking.
Therefore, the present invention varies the speed of hot air according to the type and thickness of bread during confectionery and baking in a rotary convection oven, so that the taste and shape of bread are more advantageous than conventional methods. The purpose of the user is to provide convenience to the user by directly inputting and using a manual operation or by calling pre-stored data.

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As a means of solving the above problems, the present invention is a rotary convection oven in which a control panel is located on one side of the front side,

Temperature setting button, memory setting button, memory mode button, memory storage operation button, cooking time display window, time start/stop button, fan speed control button, steam operation button, current temperature display window, set temperature display window, operation cycle display window , operation cycle setting window, fan speed confirmation lamp, main power power on/off button, and lamp on/off button are divided and formed so that the user can Directly enter and save the temperature and hot air speed data set in each step into the memory setting button, and then select and operate the corresponding memory setting button when cooking confectionery or baking. After storing the data that the user wants to set the steam time in advance through the steam control button, if you operate the steam control button, steam injection, pause, steam injection, and pause are automatically repeated during cooking, and the steam is discharged to the outside. Provided is a method for controlling hot air and steam in a rotary convection oven, which is controlled by a damper operation button for discharging and a rack position operation button so that the rotating rotary rack is in the correct position when the door is opened.

As described above, the hot air and steam control method of the rotary convection oven of the present invention presets the temperature and speed of the hot air during cooking according to the user's recipe according to the type and thickness of confectionery or baking through the control panel that controls the rotary convection oven. After setting the memory setting button, setting the desired steam time in advance and storing it in the steam control button, when cooking confectionery or baking through the rotary convection oven, select and operate the corresponding memory setting button and steam control button that have been entered in advance. During the entire cooking time, the temperature and the speed of the hot air are automatically varied for each step, thereby providing convenience to the user.
Therefore, the present invention reduces the cooking process by setting the temperature, hot air speed, and time according to the user's recipe in advance through the control panel and storing them as data, and then automatically cooking the recipe during confectionery and baking so that there is no need to manually control it, and It has the effect of increasing the value of the product.
In addition, the present invention has the effect of improving productivity by automatically repeating steam injection, pause, steam injection, and pause to vaporize the input water as much as possible and spray it on confectionery and bakery products to cook with uniform quality.

Through the hot air and steam control method of the convection oven of the present invention, the internal temperature of the cooking chamber and the user supply the optimal steam during baking and confectionery cooking to keep it in the best condition, so high-quality bread and bread with excellent color and shape as well as taste and aroma It has the effect of making sweets.

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1 is a perspective view showing a rotary convection oven of the present invention;
Figure 2 is a perspective view showing a state in which the door is opened in the rotary convection oven of the present invention.
Figure 3 is a side view showing the inside of the rotary convection oven of the present invention.
4 is a front view showing a control panel in the rotary convection oven of the present invention;

In order to achieve the above objects and effects, the present invention will be described in detail with reference to the accompanying drawings.

1 is a perspective view showing the rotary convection oven of the present invention, Figure 2 is a perspective view showing a state in which the door is opened in the rotary convection oven of the present invention, Figure 3 is a side view showing the inside of the rotary convection oven of the present invention am.

In the rotary convection oven of the present invention, a door is positioned to open and close a cooking chamber located inside, and a control panel for controlling the rotary convection oven is positioned on the front side of one side of the door.

In addition, a separate heater and a fan driven by a motor are installed in the cooking chamber of the rotary convection oven to further heat the steam supplied from the steam generator or spray water from the direct water pipe to the heater to direct the steam generated into the oven. It is a configuration in which the inside of the cooking chamber is forcedly circulated in an optimal steam state.

4 is a front view showing a control panel in the rotary convection oven of the present invention.

The rotary convection oven 19 of the present invention is provided with a control panel 1 on one side of the front side, and the control panel 19 allows the user to directly input the temperature and hot air speed at each stage during the entire cooking time according to the type and recipe of confectionery or baking. It consists of a memory mode button (4) that selects a memory mode so that

a memory storage operation button (5) for selecting a cooking process program according to confectionery, baking types and recipes; It consists of a temperature setting button (2) that sets and inputs the temperature and hot air speed step by step during the entire cooking time according to confectionery, baking type and recipe.

One of a fan speed control button (8) that adjusts the rotational speed of the fan to adjust the speed of hot air step by step during the entire cooking time according to confectionery, baking type and recipe, and a plurality of buttons according to confectionery, baking and recipe It is composed of a memory setting button (3) that allows the user to select a button to save the cooking temperature and rotation speed of the fan according to the total cooking time, and then cook automatically by selecting the button suitable for the confectionery or baking to be cooked.

a cooking time display window (6) for displaying cooking time according to confectionery, baking and recipes; It consists of a time start/stop button (7) for setting the cooking time and starting and stopping the operation of the rotary convection oven (19).

a steam control button (9) for manipulating steam to inject steam into the cooking chamber (22) during confectionery and bakery cooking; The cooking chamber 22 is composed of a cooking time display window 6 displaying the current temperature.

a current temperature display window 10 displaying the current temperature of the cooking chamber 22; a set temperature display window 11 displaying the set temperature of the cooking chamber 22 and an operation cycle display window 12 displaying the temperature during the cooking process and the operation cycle of the fan 20; It consists of an operation cycle setting window 13 for setting the operation cycle of the cooking process.

A fan speed check lamp 14 for checking the speed of the fan 21 for each speed, a main power power on/off button 15 for turning on and off by supplying power to the rotary convection oven 19, and a cooking chamber 22 It consists of a lamp on/off button 16 that turns on/off the lamp located inside.

During confectionery and baking cooking, since the temperature and hot air speed are different for each stage during the entire cooking time, the temperature and hot air speed data set by the user for each step are directly entered into the memory setting button (3) and stored, and then stored in the memory for confectionery and baking cooking. If you select and operate the setting button (3), cooking is done by automatically adjusting the temperature and hot air speed step by step during cooking. When you operate (9), steam is automatically sprayed step by step during the entire cooking time to control the humidity.

In addition, the rotational speed of the fan 21 modulates the frequency of power applied to the motor to decelerate the rotational speed at an arbitrary speed and input and store data so that the rotational speed is constantly supplied, and then the fan ( 21) is configured to adjust the hot air speed in proportion to the rotational speed of the fan when the rotational speed of the fan is rotated differently.

In addition, when the steam operation button 9 is operated, steam injection, pause, steam injection, and pause are automatically repeated by on/off operation of the solenoid valve.

As described above, the problem of excessive water supply was solved by programming to repeat steam injection and pause.
In addition, the time (seconds) is displayed on the steam display window to set and store the desired time, and when steam injection is required, the steam control button is operated, and the water supply is sprayed, rested, It was programmed to repeat injection and rest.
The amount of steam injection can be controlled by looking at the steam operation display window for the desired amount of time.
When a large amount of steam is required, the injection time is increased to supply more water, and since the supplied water vaporizes, the amount of steam increases accordingly.
If the steam injection time is long, the water supply increases, and if the steam injection time is shortened, the water supply is reduced.
In addition, the control panel 1 includes a damper control button 17 for discharging steam to the outside, and a rack position control button 18 so that the rotating rotary rack 24 returns to its correct position when the door is opened.
When the rotary rack opens the door 20 when cooking is completed during baking and confectionery cooking, it is inconvenient to take out the bread board if the rotary rack and the door do not return to the correct position. Rotate the door little by little so that it is in a vertical line.

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The damper operation button 17 is a function for automatically opening and closing the damper in order to discharge steam heat remaining in the cooking chamber to the outside after steam operation.

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An embodiment of the present invention is described below.

In the process of baking confectionery or bakery products in the rotary convection oven 19 of the present invention, after the user directly inputs and stores the temperature and desired hot air speed at each stage during the entire cooking time, the cooking step in the process of baking the confectionery or bakery product automatically adjusts the temperature and hot air speed.
As the speed of the hot air slows down, the speed of the circulating hot air slows down so that the temperature of the cooking chamber can be adjusted to a desired temperature.

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Example 1
- When cooking hard and thick bread (bagette, etc.) by adjusting the hot air speed
In the case of baking with a total cooking time of 15 minutes at a temperature of 180 ° C,
At the beginning of baking, the temperature of 180℃ and the hot air speed of 100% are applied for 10 minutes, and after spraying steam 1 or 2 times, the temperature of 180℃ and the hot air speed of 25% are set for 5 minutes, and the hot air speed is automatically sequentially set for each step. is changed to make the best baking.
That is, in the case of conventional baking, since only a single hot air speed is supplied from the beginning to the end, it is applied regardless of the type or thickness of bread according to the temperature and the elapsed baking time, so there is a limit in confectionery baking.

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Example 2
-Crispy on the outside and soft on the inside (sweet bean bread, etc.) when cooking by adjusting the hot air speed
The temperature is set from 160°C to 150°C to complete cooking.
In the case of baking with a total cooking time of 10 minutes,
-When baking, apply hot air at a starting temperature of 160℃ and a hot air speed of 100% for 2 minutes,
After spraying steam 1-2 times
The temperature of 150 ℃ and the hot air speed of 50% were applied for 3 minutes,
The temperature is 180℃ and the hot air speed is set to 25% for 5 minutes so that each step can be used automatically and sequentially.
Example 3
- When cooking thin snacks (biscuits) by adjusting the hot air speed
The temperature is set from 130 ° C to 180 ° C to complete cooking.
In the case of baking with a total cooking time of 10 minutes,
-When baking, apply a hot air speed of 25% at a starting temperature of 130 ° C for 5 minutes,
The temperature of 150 ℃ and the hot air speed of 50% were applied for 3 minutes,
Set the temperature of 180℃ and the hot air speed to 100% for 2 minutes so that each step can be used automatically and sequentially.
In other words, the temperature and hot air speed, which were supplied only at a single temperature and a single wind speed from the beginning to the end of the existing baking, are set in advance according to the elapsed time of baking, and operated automatically for each stored step, expanding user convenience.
When thin bread or confectionery is baked or baked at the same speed, it is initially fixed to the bread pan by moisture, but after a certain period of time, its own moisture evaporates, the light bread or confectionery is moved by the speed of hot air and loses the value of the product. .

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*How to set and save temperature and fan rotation speed*

1. If you press the M-1 key among the memory setting buttons (3), the M-1 window LED turns on

- Set the temperature,

Set the desired temperature by Up Down on the set temperature display window.

- Press the memory mode operation key once, and the LED is turned on once.

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- Operate the fan speed control button (8) to adjust the rotation speed (hot air speed) of the fan (21).

-If you press the speed control key, the LED lights up on the desired speed display window.

The basic rotational speed of the fan 21 is expressed as 100%.

1. Set the desired fan rotation speed between 100 and 25%

- When the memory mode button (4) is pressed once, the LED is turned on once.

2, Set the desired time. (can be set repeatedly)

- Set the cooking time control button (22) to display the desired time on the cooking time display window (4).

- When the memory mode button (4) is pressed once, the LED is turned on once.

Speed and time can be set repeatedly.

*Yes* 10 minutes at 100%

5 minutes at 75%

0 minutes at 50%

You can set 25% to 5 minutes, etc.

(0 minutes pass)

3, After controlling the temperature and hot air speed you want to use, set them with the memory mode button, and be sure to save them by pressing the memory storage operation button (5), and then set the memory setting buttons (3) M-1, M-2, M -3, M-4, M-n can be stored.

4, When calling and using the function stored in the setting,

- If you press the M-1 button among the saved memory setting buttons (3), the M-1 window LED turns on,

Press the time star/stop button (7) and the time displayed in the cooking time display (6)

It operates, and among the fan speed check lamps 14, the LED corresponding to the corresponding speed is turned on and automatically operates in the order of the set and stored time and speed.

5, In case of manual operation without saving settings

After setting the cooking time and hot air speed, press the time start/stop button to operate the heater and fan at the set time and speed.

6, using automatic mode or manual mode to call and use stored functions

When the cooking time is complete, an alarm sounds to inform you of the end.

1: control panel 2: temperature setting button
3: Memory setting button 4: Memory mode button
5: Memory storage operation button 6: Cooking time display window
7: Time start/stop button 8: Fan speed control button
9: Steam control button 10: Current temperature display window
11: set temperature display window 12: operation cycle display window
13: Operation cycle setting window 14: Fan speed confirmation lamp
15: main power on/off button 16: lamp on/off button
17: damper operation button 18: rotary exact position operation button
19: rotary convection oven 20: door
21: fan 22: cooking chamber
23: steam operation display window 24: rotary rack

Claims (3)

In the rotary convection oven 19 provided with the control panel 1 on one side of the front side,
The operation panel 1 includes a memory mode button 4 for selecting a memory mode so that a user can directly input temperature and hot air speed at each stage during the entire cooking time according to confectionery, baking type and recipe; a memory storage operation button (5) for selecting a cooking process program according to confectionery, baking types and recipes; a temperature setting button (2) for setting and inputting the temperature of the heater step by step during the entire cooking time according to confectionery, baking type and recipe;
a cooking time display window (6) for displaying cooking time according to confectionery, baking and recipes; a time start/stop button (7) for setting a cooking time and starting and stopping the operation of the rotary convection oven (19); a steam control button (9) for manipulating steam to inject steam into the cooking chamber (22) during confectionery and bakery cooking; a current temperature display window 10 displaying the current temperature of the cooking chamber 22; a set temperature display window 11 displaying the set temperature of the cooking chamber 22;
a main power power on/off button 15 for supplying power to the rotary convection oven 19 and turning it on and off; In the hot air and steam control method of a convection oven composed of a lamp on-off button 16 for turning on and off a lamp located inside a cooking chamber 22,
A fan speed control button (8) for adjusting the rotation speed of the fan to adjust the speed of the hot air step by step during the entire cooking time according to the type of confectionery, baking and recipe; Depending on confectionery, baking, and recipe, select one of the many buttons to save the cooking temperature and rotation speed of the fan for the entire cooking time, and then select the button suitable for the confectionery or baking to be cooked by the user to cook automatically. a memory setting button (3);
an operation cycle display window 12 for displaying the temperature during the cooking process and the operation cycle of the fan 20; an operation cycle setting window 13 for setting an operation cycle of the cooking process; A fan speed confirmation lamp 14 is added to check the speed of the fan 21 by speed.
During confectionery and baking cooking, since the temperature and hot air speed are different for each stage during the entire cooking time, the temperature and hot air speed data set by the user for each step are directly entered into the memory setting button (3) and stored, and then stored in the memory for confectionery and baking cooking. If you select and operate the setting button (3), cooking is done by automatically adjusting the temperature and hot air speed step by step during cooking. The hot air and steam control method of the rotary convection oven, characterized in that by operating (9), steam is automatically sprayed step by step during the entire cooking time to control the humidity.


















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