RU196473U1 - DEVICE FOR BAKING BAKERY PRODUCTS - Google Patents

Abstract

The utility model relates to devices for accelerated baking of crustless bakery products with the subsequent production of crackers in one device. A disadvantage of the known design is the low electrical safety of the device, which does not provide electrical safety during the work of service personnel. The technical task is to increase the electrical safety of the device during the production of baked goods with high humidity test preparation. The technical task is performed due to the fact that the device for baking of bakery products, comprising a housing, a baking chamber with conductive plates and a control unit, characterized in that the inner wall of the baking chamber is made of fluoroplastic, in which holes are made to fix the conductive plate, on the inside of the reclining bottom, movably fixed on one side to the housing , a dielectric plate with a groove made in it for fixing the conductive plate is rigidly fixed.

Description

The invention relates to devices for accelerated baking of crustless bakery products, followed by the manufacture of crackers in one device.

A device for baking bread (Device for baking bread, Pat RF 2182768) [1], it includes a housing, a baking chamber, a stainless steel plate and a power supply system. The power supply system allows both alternating and direct current to be supplied to the plates.

A disadvantage of the known design is the low electrical safety of the device, which does not provide electrical safety during the work of staff.

The technical task is to increase the electrical safety of the device during the production of bakery products with high humidity dough.

The technical problem is due to the fact that the device for baking bakery products, contains a housing, a baking chamber with conductive plates and a control unit, characterized in that the inner wall of the baking chamber is made of fluoroplastic, in which holes for fixing the conductive plate are made on the inside a reclining bottom, movably fixed on one side to the housing, a dielectric plate with a groove made in it for fixing the conductive plate is rigidly fixed.

The principle of operation of the device for baking bakery products is based on the method of electrical contact baking (heat transfer).

The appearance of the device for baking bakery products is illustrated by the figure, which shows: pos. 1 - a baking sheet; pos. 2 - base; pos. 3 - case; pos. 4 - perforated cover; pos. 5 - baking chamber; pos. 6 - conductive plate; pos. 7 - pen; pos. 8 - loop; pos. 9 - reclining bottom; pos. 10 - ledge; pos. 11 - control unit; pos. 12 - dielectric plate.

The essence of the electrocontact baking method is to pass alternating current through the dough by contacting the dough with metal plates-electrodes that do not come into contact with the metal parts of the device.

The design of the device provides for the inclusion in its composition of a baking chamber (5) (as an option made of food fluoroplastic) with a conductive plate fixed in the hole (6), which is connected to an alternating current source of industrial frequency by an electric wire. The dielectric plate (12) (as an option, glass, rectangular shape 3 mm thick) is rigidly fixed (by glue) on the outside of the reclining bottom (9). On the outside of the dielectric plate (12), a groove was made by laser cutting (not shown in FIG.) Along the width of the conductive plate (6).

Automation of the process is achieved by including a control unit (11) in the device kit, which provides automatic adjustment of the supplied voltage (36 V, 120 V, 220 V, 360 V), with a current strength of up to 5.6 A, to the conductive plate (6) ( playing the role of the electrode) and maintaining the optimal mode of baking dough.

The perforated cover (4) provides thermal insulation during baking, and the perforations along the axis of the sections allow you to divert the vapors released from the dough pieces. The hinged bottom (9) allows you to remove freshly baked bread on a baking sheet (1) without effort and time.

The device operates as follows. The dough with a moisture content of W = 57-59% after kneading (an unpaired test method) is placed in a baking chamber and fixed on a dielectric plate. Technical characteristics The baking chamber provides the creation of conditions (temperature 30-32 ° С, air humidity 80-85%) to intensify test studies.

Dough preparation as a polydisperse system has ionic conductivity due to the dissociation of salts and acids in the test into ions in an aqueous solution. A significant effect on the conductivity of dough preparations is exerted by the dosage of salt. Optimum with respect to flour is from 0.2 to 0.6%. With a sharp supply of current, the moisture content of the dough is reduced, and the released water is placed inside the baking chamber. The dielectric plate (12) provides electrical safety and does not allow moisture to come into contact with metal parts of the device.

The conducted experimental studies in August 2018 at LLC “Projectintertekhnika” allowed to obtain the following results:

1). It was found that EC-baking of bread (from wheat flour of the 1st grade) at a voltage of 220 V at the electrodes, the distance between the conductive plates is 100 mm, the salt concentration is 0.65% by weight of the flour, the mass of the dough piece is 300 g and its moisture content is 52-54% provides the minimum terms of baking. The results are presented in table 1.

2). The inclusion of the dielectric plate and the walls of the baking chamber made of fluoroplastic in the device kit provides increased electrical safety during operation of the device.

Thus, the device for baking bakery products has a novelty and significant differences from the prototype, makes it possible to increase the electrical safety of the device during the production of bakery products with high humidity dough. The proposed device can be used in power structures when baking bread and bakery products in remote areas and extreme conditions.

List of references

1. RF patent 2182768 "Device for baking bread" publ. 05/27/2002, Bull. Number 15.

Claims (1)

A device for baking bakery products containing a housing, a baking chamber with conductive plates and a control unit, characterized in that the inner wall of the baking chamber is made of fluoroplastic, holes are made in it for fixing the conductive plate, on the inside of the reclining bottom, movably fixed on one side to the casing, a dielectric plate is rigidly fixed with a groove made in it for fixing the conductive plate.

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