RU2013958C1 - Proofer-oven unit - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: unit has dough charging device, proof chamber 2 connected with baking chamber 4 through transition channel 3, cooling chamber 5 provided with devices 6 and 7 discharging ready products from pans and conveyor 8 with pans 9 fixed on it. Devices 6 and 7 are disposed at outlet and inlet ends of cooling chamber 5. Proof chamber and cooling chamber are isolated one from the other by partition 10. Unit is further provided with cross conveyor 11, device 12 for hydrothermal treatment of doughs, device 13 for maintaining predetermined conditions in proof chamber and longitudinal conveyor. EFFECT: high quality of product and enhanced reliability in operation of unit. 2 dwg

Description

 The invention relates to the baking industry, and in particular to devices for proofing and baking bakery products.

 Known proofing-furnace unit [1], which contains a proofing chamber, baking and cooling chambers, a conveyor and devices for loading dough pieces and unloading finished products.

 The proofing chamber is located in the same horizontal plane with the baking chamber, and the cooling chamber is under them.

 The disadvantage of this unit is that in it the cooling chamber has a large length equal to half the length of the chain conveyor, as a result of which the conveyor is used inefficiently, the chamber is metal-intensive.

 A closer technical solution to the proposed one is a proofing-furnace unit [2], which consists of a device for loading dough pieces made in the form of a dividing-laying machine, a baking chamber connected by a transition channel with a proofing chamber located under it, and devices for unloading finished products and a conveyor with forms fixed to it, combining a proofing chamber and a baking chamber.

 The unit is also equipped with a device for hygrothermal processing of dough pieces, a device for maintaining a given temperature and humidity conditions in the proofing chamber, a hopper for receiving finished products, discharge conveyors.

 To cool baking molds before loading dough pieces into them, the unit is equipped with a special device.

 In the known unit, the device for cooling bread molds negatively affects the proofing process, since the cooling section is not isolated from the proofing chamber, which leads to a windage of the surface of the dough pieces, there is no device for additional (re) unloading of finished products, which leads to the supply of unloaded forms under loading.

 All the shortcomings adversely affect the quality of products and increase losses during baking.

 The purpose of the invention is to improve the quality of products and reduce losses during baking.

 The goal is achieved by the fact that in the proofing-furnace unit containing a proofing chamber, baking and cooling chambers, a conveyor and devices for loading dough pieces and unloading finished products, the cooling chamber is mounted above the proofing chamber in a vertical plane, insulated relative to it and equipped with an additional unloading device finished products.

 The vertical cooling chamber allows you to place in it the idle part of the conveyor of a certain length necessary for optimal mold cooling and install an additional device for unloading finished products at the exit from it, which eliminates the loss of bread resources, and placing the cooling chamber above the proofing chamber makes it possible to isolate the chambers from friend, thereby eliminating the airing of the dough pieces and, as a result, reduce losses during baking.

 The claimed technical solution differs from the prototype in that the cooling chamber is mounted above the proofing chamber in a vertical plane, insulated relative to it and equipped with an additional device for unloading the finished products.

 In FIG. 1 shows a proofing-furnace unit, general view; in FIG. 2 - the same, top view.

 The proofing-furnace unit contains a device for loading dough pieces made in the form of a dividing-laying machine 1, a proofing chamber 2, connected by a transition channel 3 with a baking chamber 4 located above it, a cooling chamber 5, equipped with inlet and outlet devices 6 and 7 for unloading finished products from the molds and the conveyor 8 with the molds 9 fixed thereon, combining the proofing chambers 2, baking 4 and cooling 5.

 The proofing and cooling chambers are isolated from each other by a horizontally mounted partition 10 made of heat-insulating material.

 Inside the cooling chamber 5, a conveyor 11 is installed for receiving and discharging finished products.

 The unit is also equipped with a device 12 for hygrothermal processing of workpieces, a device 13 for maintaining a given temperature and humidity conditions in the proofing chamber 2, a longitudinal conveyor 14 for feeding bread for the expedition.

 Proof-furnace unit operates as follows.

 The finished dough is fed into the hopper of the lay-laying machine 1. The test level in the hopper is automatically maintained. The dividing and laying machine 1 divides the dough into pieces of equal weight and puts them into the molds 9 of the conveyor 8. The filled molds 9 enter the proofing chamber 2, in which, using the device 13, the necessary temperature and humidity conditions are maintained.

 During the passage of the proofing chamber, the workpieces are separated and before entering the baking chamber 4 pass the necessary hygrothermal treatment using the device 12.

 Moving further with forms 9, the dough pieces enter the baking chamber 4, in which the finished products are baked. After passing the baking chamber of the mold 8 with the help of the device 6, they overturn and the finished products are removed from them. Under its weight, the bread falls on the discharge conveyor 11, which is transferred to the conveyor 14 and further to the place of laying it in the trays.

 Empty forms 9 with further movement pass through the cooling chamber 5, where they are cooled in natural conditions (or using additional devices) to the required temperature. After passing through the cooling chamber 5 of form 9 with the help of the device 7, they are again overturned for the control (final) extraction of finished products from them and subsequently come under loading, the cycle repeats.

 The technical and economic efficiency of the proposed unit is to improve the quality of products and reduce losses during baking.

Claims (1)

 DISTANCE-BAKING UNIT containing a proofer, baking and cooling chambers, a conveyor and devices for loading dough pieces and unloading finished products, characterized in that, in order to improve the quality of products and reduce losses during baking, the cooling chamber is mounted above the proofing chamber in a vertical plane, insulated relative to it and equipped with an additional device for unloading finished products.

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