RU1771640C - Baking oven for baking of bakery and flour confectionery - Google Patents

Abstract

The invention relates to food industry, in particular to bakery and confectionery ovens with radiation-convective heating of the working chamber. The purpose of the invention is to increase the productivity of the furnace by intensifying heat input into the chamber and improving product quality by increasing the uniformity of blowing of baked products with a heated steam-air mixture. Slot nozzles 5 are connected to the distribution boxes of the steam-air mixture using vertical supply pipes 6 Vertical pipes are installed between the rows of sopp 5 exhaust pipes 9 connecting the space of the baking chamber 1 with collectors 10 for exhausting the spent steam-air mixture. Inlet 6 and outlet 9 pipes i epece the upper heating 3 and are located in them in a checkerboard pattern, 8 slotted nozzles B against the lower end of each of the supply pipes 6 are fixed jet dividers. The intersection of the heating channels 3 by pipes b, 9 and the staggered arrangement of the pipes create turbulence of the gas flow in the channels, which contributes to the intensification of the heat supply to the baking chamber 1. The location of the exhaust pipes 9 in the immediate vicinity of the slot nozzles 5 increases the uniformity of product blowing heated steam-air mixture, as a result of which their quality is improved. 3 s.p. f-ly, 6 ill.

Description

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A well-known oven for baking bakery and flour confectionery of their products contains a bakery chamber with a conveyor belt 1 hearth ionc-t-choivective. Los roar shorts, hot: located on the top and bottom of the cucumber PRIVATE channels for DBI of fuel / iBf combustion products located above the upper plug-in / outlet lmtsl-box 1 loop ij “sheher is pumped with steam-air mixture, and communicated with and before and spruce and attached to the lower part of the upper part nozzles trimmed to the h side in conjunction with 0 gudech; Ion set IM-jur and vkluklyuchs vu kslepory for removal from the cape of the otryzbotonnoL iapo-air mixture.

Neao (, GSTKMC and (cc i, op n ° cp currency, relative to HUSi trozeezn koszoszloschoschost of chastost)) S / h (intensive telgodsups; and in the peck:: p i / yh unsuccess- sopi the gel quality of the products being sold nz-s uneven convective heat transfer to the products along the width of the baking chamber,

Lofeld iso-isoia - an increase in irradiation frequency by intensifying the heat supply to the bakery to the extent and improving the quality of the fish by increasing the uniformity of blowing products with an air-fired mixture,

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From the pez.zrachny chamber 1, there is a sere s-on-the-hearth working backbone 2. Heating channels 3 are installed in the top suit of the chamber, designed for the upper radiation heat train into the chamber behind

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0 The heating system consists of two heating zones of the baking chamber, sequentially located along the conveyor belt 2, 8 of each of which provides for a possible separate regulation / cooking / 5 of the baking process set for this process, baking mode “local processing of dough pieces h "Noitaef; i-) X products. To do this, at the upper P outlet 3 l lower f, heating knobs are installed regulating chagcons respectively 18m 19, by means of which the amount of heating gases entering a particular zone through the pressure duct 20 from the mixing chamber 14 of the furnace 12 is regulated.

The first heating circuit is designed to effect radiation heating of the baked products due to the heat radiation of the heating channels 3 and 4 into the baking chamber 1. The second circuit, which serves for convective heat supply, includes a fan 23 for recirculation of the steam-air mixture, a heater 24 for heating it, a system of transport ducts for supplying the heated steam-air mixture to the heat chamber and for removing the spent mixture to recirculation.

The pressure duct 25 of the fan 23 through the control flaps 26 and 27 is connected to the distribution ducts for supplying steam-air in both heating zones of baking amer. An outlet 29 provided with a shutter 23 is provided on the duct 25 to discharge the exhaust steam-air .. into the atmosphere. The air intake 30 informs the manifolds 10 for extracting the steam-air mixture with the air heater 24. The air duct 30 is provided with a pipe 31 for suction of fresh atmospheric air into the recirculation system. The pipe 31 is equipped with a control flap 32 and a filter 33

The calorifier 4 is a spiral channel located between the outer and inner combustion cylinders and, in addition to heating the vapor-air mixture, also serves to cool the inner combustion cylinder. The spiral channel is connected to the suction pipe of the fan 23 for recirculation of the air-vapor mixture.

The oven of the proposed design operates as follows. Before baking, the test blanks of the baked products are stacked on the conveyor belt under 2 and fed through the loading hole 34 to the baking chamber 1. During the baking process, two heating zones pass in succession, each of which supports a technologically defined combined (radiation-convection) heating mode. Radiation heating is carried out due to the heat radiation of the walls of the upper 3 and lower 4 heating channels, inside which the products of fuel combustion are recirculated. The latter comes from the mixing chamber 14 of the furnace 12 through the pressure duct 20. Passage through the heating channels 3 and 4, the products of fuel combustion partly give their thermal energy to the baking chamber 1, Then the exhaust gases through the duct 21 go to the recirculation fan 15, which is directed they are fed into the mixing chamber 14 of the furnace 12. In the mixing chamber, the exhaust gases are mixed with the products of fuel combustion and cooled to a technologically predetermined temperature, after which the heating gases again enter the heating of the baking chamber. In this case, part of the exhaust gases is emitted into the atmosphere through the chimney 17.

The temperature of radiation heating is controlled both by changing the amount of fuel burned and by changing the speed of the heating gases passing through the heating channels (by changing the rate of recirculation of the combustion products). This is achieved by adjusting the ratio of the amount of exhaust gases emitted through the chimney 17 to the gases directed to the mixing chamber 14.

The regulation of the radiation heat supply separately for the heating zones of the baking chamber is carried out using the dampers 18 and 19 at the entrance to the upper 3 and lower 4 heating channels of each of the zones. Passing through the upper heating channels 3, the flow of heating gases sequentially washes the supply 6 and exhaust pipes 9 of the steam-air mixture. In this case, the frother is turbulized, thereby increasing the heat transfer of the heating gases to the channel wall, and, therefore, the heat supply to the baking chamber is intensified. As a result, furnace productivity is improved.

Convective heat supply to the products during their baking is carried out by rapid blowing of the dough pieces with a stream of heated steam-air mixture. The mixture is heated in the hood 24, from where the mixture flows through the intake duct 30 to the recirculation fan 23. The latter directs the heated mixture through the pressure duct 5 to the distribution boxes 7 of both baking chamber heating zones. From the ducts 7, the mixture is supplied through the supply tubes b to the slotted nozzles 5 and then through the nozzles to the baking chamber, due to the fact that the tubes 6 passing through the heating channel 3 are washed by a flow of heating gases and, accordingly, are heated, additional heating of the vapor-air mixture mp at the entrance to the slotted nozzles 5 This is due to the need to reduce the thermal load on

air heater 24 and, therefore, reduce the size and weight of the latter.

The jet dividers 8 installed at the outlet of the nozzles 5 against the lower end of each of the supply pipes b increase the uniformity of the distribution of the heated vapor-air mixture flow over the width of the baking chamber.

After blowing the surface of the dough pieces of the baked products, the exhaust air-vapor mixture enters the discharge pipes 9 and then to the collectors 10, since the pipes 9 partially pass through the heating channels 3, the waste mixture passing through the pipes heats up and partially recovers its temperature potential. It also helps to reduce the heat load on the air heater 24,

From the collectors 10 of both heating zones, the spent mixture enters the air heater 24, where it is heated and completely recovers its temperature potential. The vapor-air mixture is heated from the air heater through the intake duct 30 to a fan 23, which pumps the mixture into the distribution boxes 7 of both heating zones of the baking chamber 1.

Thus, recirculation of the coolant (vapor-air mixture) is carried out in the convection heating circuit of the baking chamber. The rate of recirculation of the coolant, which determines its main parameters (temperature, humidity), is controlled by changing the ratio of the amount of waterlogged mixture discharged into the atmosphere through the outlet 29 with the damper 28 and the amount of fresh atmospheric air that is sucked into the system through the intake nozzle with the damper 32 .

The intensity of convective heat supply is controlled by the time of the baking process (by the heating zones of the baking chamber) by means of dampers 26 and 27, which change the amount of heated vapor-air mixture at the entrance to the distribution boxes 7 of each heating zone.

An increase in the productivity of the furnace by intensifying the heat supply to the baking chamber is achieved by turbulence in the flow of heating gases washing the checkerboard tubes inlet and outlet of the steam-air mixture located in a checkerboard pattern in the heating channels.

Improving the quality of baked products by increasing uniformity

blowing the products across the width of the baking chamber is ensured by the fact that the places for discharging the spent steam-air mixture from the baking chamber (exhaust pipes) are located along the transverse slotted nozzles in the immediate vicinity of the sources of supply of the heated steam-air mixture,

Claims (4)

1. Oven for baking bakery and flour confectionery products, containing a baking chamber with a conveyor hearth, a system of radiation-convective heating cutters, including located in the baking chamber the upper and lower heating channels for moving the combustion products, the distribution and i-robo located above the upper channels for supplying the heated vapor-air mixture to the chamber, in communication. recessed nozzles facing the conveyor hearth with junction boxes and located on the lower walls of the upper heating channels a fan and collectors connected to it for discharging from the baking chamber the spent steam-air mixture, characterized in that, in order to increase productivity by intensification heat supply to the chamber and improving product quality by increasing the uniformity of blowing of baked products with a heated steam-air mixture, the distribution box is in communication with slot nozzles through i under the supply pipes installed in rows with a constant step and passing through the upper heating pipes, and the collectors are communicated with the baking chamber using the discharge pipes installed between slit nozzles also in rows with a step equal to the pitch of the supply pipes and passing through the upper heating channels and distribution boxes; 5 2. A stove according to claim 1, characterized in that the inlet and outlet pipes are installed vertically, 3. The furnace according to claim 1, I distinguish with the fact that 0 the supply and outlet pipes are located inside the upper heating channel in a checkerboard pattern. 4. A furnace according to claim 1, with the fact that a slotted nozzles under the end face of each of Five inlet pipes have jets installed. With gpf 6 Ј V-v Obt ilt Fi, $ In p Oh and go E f