RU2226831C2 - Apparatus for preparing of bakery and/or confectionery products - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking and confectionery industry. SUBSTANCE: apparatus 1 has set of sequentially arranged functional units including at least one product preparing unit and at least one product baking unit, conveyor 2 for holding and moving products through said units. Baking unit 15 has channel oven, where conveyor 2 is moving along predetermined portion 44 of path having ascending branches 45 and vertical descending branches 46, hot air introducing devices 50 arranged at one side of said branches, and air suction devices 51 arranged at other opposite side of said branches. Such construction of baking unit provides for uniform temperature distribution over the entire baking zone since air flows passing through each conveyor branch have equal temperatures. EFFECT: increased efficiency owing to uniform distribution of temperature over the entire baking zone and, accordingly, improved baking quality. 6 cl, 11 dwg

Description

The invention relates to an installation for the preparation of bakery and / or confectionery products containing a number of functional units, at least one of which is intended for the preparation and baking of products, as well as a conveyor for holding products and moving them through these functional units.

The invention relates mainly to small-sized installations for the preparation of bakery and confectionery products of various sizes and shapes, for example, products known around the world as bagels, muffins, biscuits, rolls, bagels, donuts, etc.

The installation also allows you to prepare these products with fillers, in particular, with jam, cream, chocolate, etc.

Using the proposed installation, products can be delivered ready-made or packed in paper or plastic containers in accordance with the requirements for them.

This installation is an equipment in which for the preparation of these products using either just cooked dough, or preferably pre-cooked frozen dough, thawed at room temperature before placing it in the unit.

It is known that for the preparation of the above products on an industrial scale, specialized machines are required, the dimensions of which, as a rule, are an important indicator. Typically, dough is fed to the inlet of the unit, and finished products are removed at the end of the production line, which includes various types of processing, including baking and cooling. The latter is especially necessary if the products are not intended for direct consumption, but should be packaged or subject to further preparation.

On the other hand, the production process of products of this type is affected by baking and cooling methods, as well as the time spent on their implementation. These parameters are determined for each type of product and may vary depending on their type.

So, for example, baking products, commonly known as cupcakes, you need to start from the base, and then spread to the top. Therefore, at the beginning of the baking process, most of the heat should be directed to the base, and at the end of the baking process - up.

On the other hand, the baking time of the portion closest to the base is different from the baking time of the upper portion.

As a result, we can conclude that the duration and intensity of the baking process vary depending on the products prepared in the installation.

Due to the above requirements, the currently known technologies for the preparation of appropriate products in linear units provide the ability to control the parameters and methods of baking and cooling.

However, a disadvantage of the prior art is the need to use large equipment with a very long production line, the installation of which requires a large area.

If the installation for the final preparation of products includes a cooling unit, then due to the fact that the cooling time of the product baked in the oven is about 1.5 times longer than its baking time, the length of the production equipment can reach really large linear dimensions.

US patent No. 3804583 (class A 21 B 1/46, publ. 04/16/1974) describes an installation for the preparation of bakery and / or confectionery products containing a series of consecutively located functional units, at least one of which is intended for preparation products and at least one is intended for their baking, as well as a conveyor for holding products and moving them through the specified functional units, while the specified baking unit contains a channel furnace, inside which the specified conveyor moves along a certain stretch of path, about formed by vertical ascending and descending branches, and which has means for introducing hot air and suction means distributed over the vertical length of the ascending and descending branches. The disadvantage of this installation is the uneven distribution of temperature in the baking zone, due to the fact that the hot air introduced into this zone cools down as it passes through successive vertical branches of the conveyor, therefore, products located on branches closer to the air introduction means bake faster than products located on branches closer to the suction means.

The objective of the invention is to ensure uniform temperature distribution throughout the baking zone of the baking unit of the installation for the preparation of bakery and / or confectionery products and, therefore, ensuring high-quality baking of these products.

The solution to this problem is achieved by creating an installation for the preparation of bakery and / or confectionery products containing a number of consecutive functional units, at least one of which is intended for the preparation of products and at least one is intended for baking, as well as a conveyor for holding products and moving them through said functional units, said baking unit comprising a channel furnace, inside which said conveyor moves along a certain segment of tee, formed by vertical ascending and descending branches, and which has means for introducing hot air and suction means distributed over the vertical length of the ascending and descending branches, while in the proposed installation, the means for introducing hot air are located on one side of each ascending and descending branch, and the means the suction is located on the other side opposite the first.

Due to the location of the means for introducing hot air on one side of each ascending and descending branch, and the suction means on the other side opposite the first, a uniform temperature distribution is provided throughout the baking zone of the baking unit of the installation for preparing bakery or confectionery products, namely, the temperature of the air passing through each branch of the conveyor, it is the same, and thus high-quality baking of products is ensured.

In the proposed installation behind the baking unit may be located a cooling unit for cooling products.

These devices for introducing hot air may have passages that create a stream of hot air relative to the horizontal axis. In addition, these means for introducing hot air may contain devices for introducing hot air, which can be oriented between the position in which the generated flow is directed along an axis passing horizontally and the positions in which the specified axis is inclined at a positive or negative angle relative to the horizontal plane .

Means for introducing hot air and means of suction can be supported by the respective panels in the form of plates having cavities, while the internal cavity of the panels act as storage devices for the heated and aspirated air, respectively.

Also, in the proposed installation, said channel furnace is made in the form of a removable self-supporting structure, which includes means for heating air for baking products, pumping units for supplying hot air to said means for introducing hot air, pumping units for pumping air removed from said suction means, and mechanical means for holding and moving said conveyor for articles.

In addition, the proposed installation has the following additional advantages:

a) the possibility of transporting devices included in the installation, using mechanical vehicles or containers,

b) the possibility of assembling the installation in small rooms, for example, at points of sale of the products themselves, in particular in candy stores or bakeries,

c) the possibility of simultaneous cooking on the same installation of various types of products - both confectionery and bakery,

d) the possibility of preparing products on one installation both on an industrial and non-industrial scale, so that products prepared on a non-industrial scale, after they exit the installation, can be immediately sold to customers directly in the store, and products prepared on an industrial scale can be cooled for packaging in paper or synthetic wrappers (including polypropylene) for storage and subsequent sale.

The following is a more detailed description of the invention with reference to some examples of preferred embodiments and the accompanying drawings, in which:

figure 1 depicts a section of the proposed installation for the preparation of bakery and confectionery;

figure 2 depicts a top view of the installation shown in figure 1;

figure 3 depicts a section shown in figure 1 installation along the line I-I;

figure 4 depicts a part of the furnace in a perspective view with a partial section with two branches of the conveyor, on both sides of which are the means of introduction and suction of hot air;

figure 5 depicts a perspective view with a partial section of part of the device for introducing hot air;

6 and 7 depict views in cross section of a device for introducing a stream of hot air in two different positions;

Fig. 8 depicts a perspective view in partial section of devices for suctioning hot air located between the branches of the conveyor;

Fig.9 depicts a section of the installation for the preparation of bakery and confectionery products in accordance with the second embodiment of the invention; and

figure 10 and 11 depict top and side views of the installation shown in figure 9.

Installation for the preparation of bakery and / or confectionery products in figures 1, 2 and 3 is indicated by the number 1.

The installation contains a number of sequentially located functional units.

Through these functional units passes the conveyor 2, designed to hold the baked products during the process.

So, for example, baked products are placed on a number of equally spaced baking sheets 3, which are held with slight swaying on the sides by continuous conveyor chains 4, guided by supporting devices known from the prior art.

Preferably, the baking sheet 3 at the top contains several sockets 5 designed to accommodate containers for baked goods.

The conveyor 2 through a gear wheel is functionally connected to the gearbox 6 of the engine to ensure continuous or, preferably, periodic movement of products through the functional units of the installation.

The conveyor 2 passes through one node or through a series of nodes intended for the preparation of the product.

So, for example, in the case of the preparation of confectionery products, the first unit 8 is designed to accommodate a shell or paper container suitable for loading a portion of the dough of a baked confectionery product.

Preferably, the paper containers have the shape of a truncated cone, and they are held in slots 5 (FIG. 4) made on baking sheets 3.

Behind the node 8, designed to accommodate containers, above the conveyor 2 is a second node 10, intended for the issuance of the test, which should be baked. If the dough is intended for confectionery, then the specified node 10 issues the appropriate portion of the dough in paper containers, and if the dough is intended for bakery products, it is placed directly on the baking sheet 3.

If the dough to be baked is prepared and frozen in advance, the semi-finished product dispensing unit 10 located above the conveyor 2 has installation devices in the hopper 11 for collecting the dough, transporting it and thawing it at room temperature.

The third functional unit 14 provides the application of sugar or decorative decoration on the upper part of the baked product.

Behind the nodes 8, 10 and 14, designed to prepare the dough and decorate the baked product, there is a baking unit 15, which is described in more detail below.

In the case of the preparation of products intended for confectionery stores, a cooling unit and a packaging unit 25 known from the prior art are located behind the baking unit 15 (FIG. 2).

The advantage of this installation is that the conveyor passing through the cooling unit 20 is located along a certain stretch of the path formed by ascending and descending vertical branches that provide a sufficiently long conveyor path without changing the dimensions of the installation.

Between the baking unit 15 and the cooling unit 20, and preferably behind the cooling unit 20, a filling unit 30 can be arranged that allows baking products, in particular, confectionery, creams, preserves, chocolate and the like, to be introduced.

Below with reference to figures 1 and 4 is a more detailed description of the baking unit 15.

Preferably, the assembly 15 comprises a duct furnace.

The furnace 15 is located inside the structure 40, which is preferably self-supporting and removable.

The specified structure 40 has an inlet passage 41 and an outlet passage 42 for passing the conveyor 2, which enters from the side of the preparation units of the baked product, and finally goes to the cooling unit 20.

The conveyor 2 is located between the entrance 41 and the exit 42 and runs along a segment 44 of the path formed by the ascending vertical branches 45 and the descending vertical branches 46.

The continuous conveyor chain 4 supporting the trays 3 is driven, for example, by two rows of gear pulleys or gears 47, which are rotatably connected and located in the upper and lower parts of the structure 40 in which the furnace 15 is located.

On the one side of each branch 45 and 46 of the section 44 of the path are means 50 for introducing hot air, and on the other side, opposite the first, there are means 51 for suctioning hot air.

Together with means 50 for introducing hot air, pump units 52 are used, which supply hot air to said devices 50 for introducing hot air, and together with means 51 for suctioning hot air, pump units 53 for pumping and recirculating air removed from said means 51 for suctioning are used.

In a preferred embodiment, a heat source known from the prior art is connected to a structure 40 comprising a furnace 15.

To prevent mixing of the exhaust gases leaving the furnace 15 along the path 47 provided for this with the hot air used for baking food products, the specified source is enclosed in a shell.

Heat is transferred from the indicated source to the air stream through the air-air heat exchanger 55, which circulates in the baking zone formed in the structure 40, as described below.

Channels 56 for the flow of hot air extend from the heat exchanger.

In the upper part of these channels 56 can, for example, be supported by a structure 40.

These channels 56 from the upper part of the furnace 15 are branched like a ridge in the direction of the lower part and are located on the sides of the vertical branches 45 and 46 of the segment 44 of the path of the conveyor 2.

As can be seen in FIGS. 4 and 5, the channels 56 are connected to panels 58, which are plates having a cavity.

These panels 58 having a cavity in the walls 59 have a series of passages 60 that are opposite the conveyor 2 in front of it. These passages 60 are located in the transverse direction relative to the conveyor 2 and extend generally over its entire width.

The passages 60 are preferably evenly distributed over the height of the panel 58.

From the passages 60, the hot air supplied by the pump units 52 exits in the form of a stream of hot air 61, which envelops along the horizontal axis from all sides of the pan 3 of the conveyor 2.

The passages 60 preferably have hot air introducers 65 that can be oriented between a position 61 in which the generated flow is directed along an axis 66 extending horizontally and positions in which said axis is inclined at a positive or negative angle with respect to the horizontal plane.

A particular advantage of this installation is that the devices 65 are installed with the possibility of their regulation to supply a stream of hot air 61 in predetermined directions.

In one embodiment of the invention, as shown in FIGS. 6 and 7, the transverse edges 66 of the passages 60 are bent inward to create a V-shape.

In the passages 60 there are two plates 71 of a L-shaped cross section, the sides of which 70 are located opposite each other.

The plates 71 form on their opposite sides 70 a guide groove 72 for the flow of hot air exiting through the panel 58.

The plates 71 are attached at their ends to the side walls 72 of the panel 58. For this, for example, from the ends of the plates 71, bolts 73 extend through the holes 74 made in the side walls of the panel 58.

The plates 71 are attached to the panel 58 so that the edge of the L-shaped profile is located near the free end of the edge 66, bent to create a V-shaped.

The free end of the bolt 73 exiting the side wall 74 is attached to the swing arm 75.

A plate 76 is attached to the free ends of adjacent levers 75, forming an articulated quadrangle 77 with them.

The plates 71, located opposite each other in one passage 60 and connected to each other by a quadrangle 77, can rotate relative to the axis 78 of the connecting bolts 73, while maintaining mutual parallelism of the sides 70.

When the quadrangle 77 is swinging (in accordance with the arrows i and f), it is possible to change the direction of the hot air flow 61, which acts on the trays 3 without changing the profile of the groove 72 and, therefore, without changing the volume of hot air.

On the side of the panel 58, a series of drive strips 80 are pivotally connected to each other and to the quadrangle 77 of the plates 71.

An additional advantage is that one of these strips 80 is operatively connected to a control lever, which is manually actuated.

In a preferred case, the control lever is functionally connected to a linear actuator controlled in an adjustable way.

Preferably, the linear actuator is operatively connected to a control device configured to control and regulate the actuation of the various nodes 8, 10, 14, 15, 20, 25 and 30, as well as control the drive 6 of the conveyor 2.

As shown in figures 1 and 4, near the base of the structure 40 is fixed to the suction channel 90, passing in the lower part of the furnace 15.

The suction channel 90 is connected to the panels 91 in the form of plates having a cavity.

Said suction panels 91 are arranged vertically opposite the branches 45 and 46 of the section 44 of the conveyor 2 path, so that they are opposite the hot air introducers 50.

The walls 92 of the panels 91, located opposite the conveyor 2, extend generally over the entire width and height of the branches 45 and 46 of the conveyor 2.

As can be seen in Fig. 8, these walls 92 have a plurality of through holes 93.

In a preferred case, the rows of through holes are located across the entire width of the panel 91 and at equal distances from each other over its entire height.

Pump units 53 connected to the suction means 51 provide a reduced pressure sufficient to suck out the air flow 61 passing through the baking sheets 3 of the conveyor 2.

The flow of air sucked from the panels 91 is directed into the channel 90, and this air, with the exception of its part, removed and discharged from the furnace through the channel 95 (Fig. 1), is sent to the heat exchanger 55 for re-heating and feeding into the recirculation system.

The operation of the proposed installation is described below.

The dough, which can be either directly prepared or served in the unit after defrosting, is placed on baking sheets or in paper containers mounted on baking sheets in the dispensing unit 10.

The baked product enters the oven 15 after decoration.

Since the indicated segment of the conveyor 2 path is formed by ascending and descending vertical branches, the product remains in the furnace for a time sufficient for uniform baking, and if necessary, for a period of time during which differentiated baking of the base and upper part of the product (such as for example, in the case of muffins).

This advantageous cooking technology is obtained thanks to the corresponding orientation of the hot air inlets 65.

The conveyor 2 moves so that the trays 3 are located between the two devices 65. In this case, the flow of hot air 61 can be directed in the horizontal direction for uniform baking (for example, for baking bread). Alternatively, the flow 61 may be directed downward for baking mainly the upper part of the product or in the direction of the upper part for acting on the baking sheet through its lower part and baking mainly the base of the product.

A particular advantage of the installation is, for example, the ability to direct upward (at a positive or negative angle between the axis of the flow 61 and the horizontal) devices 65 of the panels 58 located on the sides of the branches 45 and 46 at the beginning of the section 44 of the path of the conveyor 2 inside the furnace 15, and then direct these devices 65, located on the sides of the Central and end parts of the segments 44 of the path, respectively, to create a stream 61 along an axis passing horizontally, and tilted down the stream.

After baking, the product can be removed from the pan for direct sale to consumers (for example, in a bakery).

Alternatively, the products may be left on the conveyor 2, which then passes through the cooling unit 20.

Since the section of the conveyor path passing through the cooling unit is formed by ascending and descending branches, the product is in this unit for a time sufficient to gradually cool the product to room temperature in order to prevent possible imperfections, for example, crumbling of the product.

The chilled product may be packaged, for example, in a polypropylene wrapper or in another synthetic material intended for packaging food products.

The main advantages of the invention are listed below:

a) due to the execution of the length of the conveyor path in the furnace and in the cooler in the form of an ascending and descending serpentine line and the presence of panels for the introduction and suction of air located near the baking sheets, the total length or dimensions of the installation are significantly reduced while maintaining optimal cooking technology,

b) the reduced installation dimensions and the presence of functional units, such as a furnace, having a support structure of a self-supporting type, make this installation simple and quickly transportable,

c) the installation containing several functional units is also modular, and due to the reduced size and ease of transportation, the installation is easy to assemble in limited spaces, for example, in bakeries or confectioneries for the sale of bread and confectionery,

d) due to the presence of a conveyor path with limited dimensions, but with a sufficiently effective overall length, and also due to the possibility of changing the direction of the flow of hot air, the installation allows the use of various baking modes depending on the type of product. This versatility of the installation allows the simultaneous preparation of bread and confectionery,

e) in addition, the proposed installation allows you to remove finished products directly behind the baking unit, for example, for their direct sale to customers (non-industrial cooking) or to remove products after they pass the cooling and packaging units in industrial cooking.

In FIG. 9, 10 and 11 show another preferred embodiment of the apparatus 100 for the preparation of bakery and confectionery products.

Beyond the baking preparation units 101 is a baking unit 105 located above the next cooling unit 106.

For this, a single self-supporting structure 108 is provided, in the upper zone of which there is a baking unit 105, for example a channel oven, and in the lower zone, which is usually thermally isolated from the upper, there is a cooling unit 106.

Installation 100 has an even more compact size and, therefore, it is easy to transport, as well as assemble in rooms with a limited area, for example, in bakeries or confectioneries.

The proposed installation 100, despite its reduced size, is extremely versatile and suitable for the preparation of products for which various baking methods are necessary, in particular for bakery and confectionery products.

Through the installation 100 passes a continuous conveyor 110, made with the possibility of holding products and ensuring their movement through the functional units 101, 105 and 106.

Advantageously, said conveyor 110 moves inside the furnace 105 along a path segment 111 formed by the ascending branch 112 and the descending branch 113.

To increase the segment 111 of the path, the specified descending branch 113 includes the rear horizontal branches 114.

These horizontal branches 114 can be obtained, for example, by allowing the conveyor 110 to pass along a segment 115 of the path in the form of a serpentine line located between two rows of transmission pulleys or gears 116 mounted on the same line parallel to each other in vertical planes 120 and 121.

In the upper part of the structure 108 there is a heat generator operatively connected to the air-air heat exchanger 125 (Fig. 10).

On the side of the heat exchanger 125, hot air introducing means 130 are located on the sides of the branches 112 and 113, and air suction means 131 are located on the opposite side of the heat exchanger.

The collector channel 132 connects the heat exchanger 125 with the first panel 133, having the form of a plate with a cavity and vertically located opposite the ascending branch 112.

The specified panel 133 has a number of transverse passages for introducing flows of hot air 134 in accordance with the baking sheets 3 of the conveyor 110.

Advantageously, hot air inlet devices are arranged in these passages, with adjustable orientation for directing the air flow along an inclined axis having a positive or negative angle of inclination relative to the horizontal plane (similar to hot air inlet devices shown in FIGS. 6 and 7 ) As a result, the hot air stream can be directed to the baking sheets 3 of the conveyor 110 so that the air stream 134 passes through this conveyor from the lower part to the higher part or vice versa.

Opposite the panel 133 is a second vertical panel 140 in the form of a plate having a cavity mounted on the outside of the descending branch 113 transverse to it.

The specified panel 140 in the wall facing the conveyor has many through holes through which air is drawn through the branches 112 and 113 of the conveyor 110.

The specified panel 140 for suction of air is connected to the channel 141 for exhausting suction air leading to the heat exchanger 125.

Pump units 150 are connected to a channel 132 for introducing and distributing hot air, and to a channel 141 for exhausting suction air.

Claims (6)

1. Installation (1, 100) for the preparation of bakery and / or confectionery products, containing a series of consecutive functional units, at least one of which is intended for the preparation of products and at least one is intended for baking, and also a conveyor (2,100) to hold products and move them through the specified functional units, while the specified baking unit (5.105) contains a channel furnace, inside which the specified conveyor (2,110) moves along a certain segment (44, 111) of the path formed by vertical descending and descending branches (45, 112 and 46, 113), and which has means (50, 130) for introducing hot air and suction means (51, 131) distributed over the vertical length of the ascending and descending branches (45, 46, 112, 113), characterized in that the means (50, 130) for introducing hot air are located on one side of each ascending and descending branch, and the means (51, 131) for suction are located on the other side opposite the first. 2. Installation (1,100) according to claim 1, characterized in that a cooling unit (20, 106) is located behind the baking unit (15, 105) for cooling products. 3. Installation (1,100) according to claim 1 or 2, characterized in that said devices (50, 130) for introducing hot air have passages (60) creating a flow (61, 134) of hot air relative to the horizontal axis. 4. Installation (1, 100) according to claims 1 to 3, characterized in that said means (50, 130) for introducing hot air contain devices (65) for introducing hot air, which can be oriented between the position in which the generated stream directed along an axis (61) extending horizontally, and by positions in which said axis is inclined at a positive or negative angle with respect to the horizontal plane. 5. Installation (1, 100) according to claims 1 to 4, characterized in that said means (50, 130) for introducing hot air and means (51, 131) for suction are supported by corresponding panels (58, 91, 133, 140) in the shape of the plates having cavities, while the internal cavity of the panels act as storage, respectively, for heated and suctioned air. 6. Installation (1, 100) according to claims 1-5, characterized in that said channel furnace (15, 105) is made in the form of a removable self-supporting structure (40, 108), which includes means (55, 125) for heating the air for baking products, pumping units (52, 150) for supplying hot air to said means (50, 130) for introducing hot air, pumping units (53, 150) for pumping out air removed from said means of suction (51, 131), and mechanical means (47, 116, 6) for holding and moving said conveyor (2, 110) for products.

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