RU225244U1 - TUNNEL TYPE BAKERY OVEN - Google Patents

Abstract

The utility model relates to the baking industry and can be used for baking hearth rye-wheat and wheat varieties of baked goods as part of complex lines at medium- and high-capacity bakeries. The objective of the proposed utility model is to ensure stable and high-quality baking of hearth rye-wheat varieties of bakery products while preventing the dough pieces from sticking to the conveyor net. A tunnel-type baking oven contains a heating gas recirculation system, a mesh conveyor with a drive, and a tunnel baking chamber with several temperature zones. The hygrothermal treatment (steam humidification) zone is made in the form of a scalding chamber and is placed outside the first thermal zone of the baking chamber. The first temperature zone of the baking chamber is equipped with an upper heating channel with an increased length of the heating channel and, accordingly, an increased heating area. The first temperature zone is separated from the scalding chamber by a flexible curtain 19 and is equipped with an additional lower heating channel 20, which ensures heating of the conveyor mesh before placing dough pieces on it. The scalding chamber is equipped with a system for supplying and distributing process steam, as well as a device for extracting excess steam and preventing it from entering the baking chamber of the oven. All temperature zones of the baking chamber are separated from each other by flexible curtains 19, which prevent the flow of heat flow from one temperature zone to another zone. What is new in the design of the oven is that the steam humidification zone is made in the form of a scalding chamber 15, located in front of the first temperature zone 10 of the baking chamber and equipped with a device for extracting excess steam 18. In the first temperature zone, the area of the heating surfaces is increased by extending the upper flue 12 before the start of the scalding chamber 15, and the surface of the upper heating sheet is made wavy and has a composite coating 14. All temperature zones of the baking chamber are separated from each other by flexible curtains 19, and the landing zone of dough pieces is equipped with an additional heating channel 20. The technical result from the use of the utility model is to warm up the conveyor mesh in the landing zone of dough pieces, which eliminates sticking of dough pieces to the conveyor mesh, in ensuring stable hygrothermal treatment of dough pieces in the scalding chamber and complete removal of steam after this zone, as well as in providing a high-temperature zone in the first baking period, which allows for high-quality formation crumb and crust when baking hearth varieties of rye-wheat bread. 3 ill.

Description

The utility model relates to the baking industry and can be used for baking hearth rye-wheat and wheat varieties of bakery products as part of complex lines at medium- and high-capacity bakeries.

The operating principle of a tunnel-type bakery oven is as follows: from the conveyor of the final proofing cabinet, dough pieces of hearth varieties of rye-wheat and wheat bread are automatically transferred to the conveyor grid of the bakery oven. The conveyor net moves at a certain speed, ensuring technological baking time. In the initial period, the dough piece passes through the hygrothermal treatment zone, then moves through the temperature zones of the baking chamber of the oven, in which the set temperature is maintained. In the baking chamber, heating is carried out by the upper and lower heating channels, through which the hot air heated in the combustion chamber is moved by a recirculation fan. When leaving the oven conveyor, baked bakery products are sent for cooling, then for stacking and packaging.

Known ovens are PHS-25M, PHS-40 (“Calculation and design of ovens for baking and confectionery production” A.A. Mikhelev, N.M. Itskovich, M.N. Sigal, A.V. Volodarsky, Moscow, “Food Industry” 1979 pp. 142, 143). The stoves are a metal frame-fill type structure with mineral wool insulation. The baking chamber is heated by channels. The steam humidification device consists of perforated tubes... (this device is located at the beginning of the first baking chamber). The training manual (Fig. 4-26 p. 143) shows a graph of oven temperatures. The graph shows that the furnace does not provide the necessary heat supply in the first zone. This limits the possibility of producing a wide range of products, in particular, it does not allow the production of rye-wheat and rye bread (p. 144)

The closest technical solution to the claimed utility model is a baking oven, according to patent No. 2654261, IPC A21B 1/28, publ. 05/17/2018. The baking oven contains a tunnel baking chamber with several thermal zones, including a steam humidification zone with steam distribution pipes placed in it and a recirculation heating system, which includes a two-chamber combustion device with a lens compensator, as well as a distributor of the working mixture of combustion products.

The disadvantages of the known design are that this design does not solve the technological problems associated with the undermining of crusts and sticking of dough pieces when baking hearth varieties of rye-wheat bread due to the inability to ensure the exclusion of steam from entering the baking chamber, the inability to provide a high temperature in the first temperature zone for the formation of the upper crust; unstable formation of crumbs and crusts of baked baked goods, because Heat flows flow through the zones of the tunnel-type baking chamber and do not allow the creation of the specified thermal parameters in each of the zones, as well as an insufficiently heated conveyor mesh in the area where dough pieces are planted, causing the workpieces to stick to the conveyor mesh.

The objective of the proposed utility model is to ensure stable and high-quality baking of hearth rye-wheat varieties of bakery products while preventing the dough pieces from sticking to the conveyor net.

The problem is solved due to the fact that in the design of a tunnel-type baking oven, the hygrothermal treatment (steam humidification) zone is made in the form of a scalding chamber and is located in front of the first temperature zone of the baking chamber, the first temperature zone is made with an increased area of the heating upper channel, all temperature zones of the baking chamber They are separated from each other by flexible curtains, and an additional heating channel is located in the area where the dough pieces are planted.

The technical result from the use of the utility model is the high-quality formation of crumb and crusts when baking hearth varieties of rye-wheat bread due to heating of the conveyor mesh in the zone of planting dough pieces, ensuring stable hygrothermal treatment of dough pieces in the scalding chamber, complete removal of steam after this zone, and also creating a high temperature zone during the first baking period.

The essence of the useful model is that a tunnel-type baking oven contains a heating gas recirculation system, a mesh conveyor with a drive, a tunnel baking chamber with several temperature zones, while the hygrothermal treatment (steam humidification) zone, in the form of a scalding chamber, is moved outside the first thermal zone of the bakery cameras. The first temperature zone of the baking chamber is equipped with an upper heating channel with an increased length of the heating channel and, accordingly, an increased heating area; in addition, the upper heating channel is equipped with sheets with a wavy surface, also to increase the heating surface area. At the same time, a composite coating based on rare earth metals is applied to the wavy surface of the heating channel sheets to provide infrared heating. The first temperature zone is equipped with an additional lower heating channel, which ensures heating of the conveyor mesh before placing dough pieces on it. The scalding chamber is equipped with a system for supplying and distributing process steam, as well as a device for extracting excess steam and preventing it from entering the baking chamber of the oven. The first temperature zone of the baking chamber is separated from the scalding chamber by a flexible curtain, which prevents the flow of heat flow from the humidification zone into the first temperature zone of the baking chamber. All temperature zones of the baking chamber are also separated from each other by flexible curtains, which prevent the flow of heat flow from one temperature zone to another zone.

The furnace is also equipped with a control panel with an automation system based on a controller and operator panel.

The essence of the utility model is illustrated by graphic materials:

in fig. 1 schematically shows a tunnel-type baking oven (general view);

in fig. 2 shows a diagram of the first temperature zone of the baking chamber and scalding chamber;

in fig. Figure 3 shows the shape of the surface of the upper heating sheet of the first temperature zone.

The baking oven contains a conveyor with a spiral-rod mesh 1, with a drive station 2 and a tension station 3, a combustion section 4 equipped with a heating gas recirculation fan 5, a gas burner 6, a dispensing gas duct 7, a collecting gas duct 8, a baking chamber 9, consisting of three , at least temperature zones, I, II, W. (Fig. 1). The first temperature zone 10 (Fig. 2) has an increased area of heating surfaces (Fig. 1, 2) due to the lengthening of the heating channel 11. The useful area of the heating channels of the first temperature zone is increased by extending the upper heating channel 11 until reaching the scalding chamber 15, with an additional increase in the useful area of the upper heating sheet 12 (Fig. 2), by making it with a wave-like profile (for example, in the form of extruded cells or corrugated surface) 13 (Fig. 3). A composite coating 14 based on rare earth metals is applied to the wavy surface of the sheet of the upper heating channel 12, which provides additional heating in the infrared spectrum (Fig. 3). The scalding chamber 15 is located in front of the first temperature zone 10 (Fig. 1,2) and is equipped with a system for supplying and distributing process steam with steam traps 16 and perforated pipes 17, as well as a device for extracting excess steam 18 (Fig. 2). To prevent steam from entering the baking chamber of the oven, a flexible curtain 19 is installed between the scalding chamber 15 and the first temperature zone of the baking chamber 10. The elongated lower heating channel 20 ensures heating of the conveyor mesh 1 before placing dough pieces on it to prevent them from sticking to the mesh. All temperature zones of the baking chamber are separated from each other by flexible curtains 19 (Fig. 1, 2), installed after each temperature zone to prevent the flow of heat flows between the chambers.

The proposed baking oven operates as follows.

Before putting it into operation, the technological parameters of the required type of bread to be baked are set on the control panel of the oven automation system (not shown in the figure) - baking time, temperature parameters.

A conveyor with a spiral-rod mesh 1 moves from the drive station 2, the tension of the mesh is carried out by the tension station 3. The gas burner 6 ensures gas combustion in the combustion section 4, the heating gas recirculation fan 5 moves the heated flue gases through the dispensing flue 7 into the lower and upper gas ducts 9 baking chamber, each of the temperature zones (I, II, III) to create the necessary temperature parameters. Through the collection gas duct, the heating gases are returned to the combustion section 4, partially discharged into the chimney and recirculated for reuse.

Dough pieces of mixed roll hearth bread are automatically placed on conveyor 1, which moves at a certain speed to ensure technological time. Before planting the dough pieces, to prevent sticking, the spiral-rod mesh of conveyor 1 is preheated by an elongated heating channel 20.

In the initial period, hygrothermal treatment of dough pieces is carried out in a scalding chamber 15, which is located outside the first thermal zone 10 and is equipped with perforated pipes 17 for uniform steam flow, a steam supply and distribution system with condensate drains 16. After the scalding zone, removing excess steam and preventing it from entering the first thermal zone 10 is provided by a device for extracting excess steam 18. Then the dough pieces enter the first temperature zone 10 (Fig. 1, 2), where intensive heating is carried out with an increase in heat supply due to the increased area of the upper heating channel 11.

Next, the dough pieces are moved to other temperature zones, II and III, respectively, with a lower temperature (Fig. 1), which are separated from each other by flexible curtains 19 to prevent the flow of heat flows. After leaving the baking chamber, the baked bread comes off the conveyor.

The design of the proposed tunnel-type bakery oven allows us to eliminate technological problems associated with the peculiarities of baking hearth varieties of bakery products from rye-wheat flour, namely, ensuring intensive hygrothermal treatment of dough pieces and ensuring the removal of excess steam, which allows for intensive heating in the first temperature baking zone, eliminate the flow of heat flows from sequentially installed temperature chambers, which ensures high-quality formation of crumbs and crusts of baked baked goods, and also ensure pre-heating of the conveyor mesh to a temperature corresponding to the technological instructions (within limits) for planting dough pieces, which eliminates sticking of the dough pieces to the mesh, which ultimately ensures product quality.

Thus, the problem facing the utility model has been solved.

Claims (1)

A baking oven, including a conveyor (1) with a metal spiral-rod mesh, a combustion section (4) equipped with a fan (5) for recirculating heating gases, a tunnel-type baking chamber (9) with several temperature zones separated from each other by flexible curtains, in front The baking chamber (9) houses a scalding chamber (15), equipped with a device (18) for extracting excess steam, the lower heating channel (20) is designed to ensure heating of the conveyor mesh (1) in the dough piece landing area, the upper heating channel (11) is at the first temperature zone (10) is made before the scalding chamber (15), while the upper heating sheet (12) of the upper heating channel (11) of the first temperature zone has a wave-like profile, and a composite coating (14) based on rare earth metals is applied to its surface.