RU2759866C1 - Bakery conveyor electric contact oven - Google Patents

Abstract

FIELD: baking industry.

SUBSTANCE: invention relates to the baking industry, in particular to devices for baking crustless bakery products. A baking conveyor electric contact oven is proposed, which contains a conveyor with a belt made of a current-conducting material with a fixed cushion made of a dielectric material with a height of 10 mm, with the ability to bend, on which a baking mold made of two identical parts is rigidly fixed, to the inner wall of which a conductive plate is fixed, in working condition, one side is connected to the dough, and the second to an electrode in the form of a metal brush, which is rigidly fixed on the inner side walls of the baking chamber and a rod fixed in the center and along the entire length to the ceiling of the baking chamber, made of Teflon, connected via an electrical wire with a power source and through a bus with a control unit, which is also connected to a humidity sensor, a temperature sensor, a fan, an infrared radiation source and an ultraviolet lamp, fixed inside the baking chamber, the body of which is made of stainless steel, in the upper part of which a perforation is made.

EFFECT: invention provides the production of crustless bread by a conveyor method with the intensification of the process, reducing energy and labor costs in a closed or limited space, without reducing quality indicators.

1 cl, 2 dwg

Description

The invention relates to the baking industry, in particular to a device for baking crustless bakery products.

A device for baking bread and producing rusks is known. (Patent for utility model RU 189947 Device for baking bread and production of rusks [Text] Romanchikov S.A., Ermoshin N.A. patent holder VAMTO, application No. 2019101066, prior 10.01.2019, publ. 11.06.2019 Bulletin 17.) [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. The disadvantage of the known design is low productivity and high labor costs.

The technical objective of the invention is to ensure the production of crustless bread by the conveyor method with intensifying the process, reducing energy and labor costs in a closed or confined space, without reducing quality indicators.

The technical task is performed due to the fact that the baking conveyor electric contact oven is characterized by the fact that it contains a conveyor with a belt made of non-conductive material with a fixed pad made of dielectric material, 10 mm high, with the ability to bend, on which a baking form of two identical parts is rigidly fixed , to the inner wall of which a conductive plate is fixedly fixed, in working condition one side connected with the dough, and the other with an electrode in the form of a metal brush, which is rigidly fixed on the inner side walls of the baking chamber and a bar fixed in the center and along its entire length to the ceiling a baking chamber made of Teflon, connected through an electric wire to a power source and through a bus to a control unit, which is also connected to a humidity sensor, a temperature sensor, a fan, an infrared source and an ultraviolet lamp, fixedly fixed inside the pitch pry chamber, the body of which is made of stainless steel, in the upper part of which perforation is made.

The appearance of a baking conveyor electric contact oven is illustrated in FIG. 1, which shows: pos. 1 - tape; pos. 2 - conveyor; pos. 3 - electrode; pos. 4 - control unit; pos. 5 - leading disk; pos. 6 - grounding; pos. 7 - ultraviolet lamp; pos. 8 - electric wire; pos. 9 - source of infrared radiation; pos. 10 - temperature sensor; pos. 11 - fan; pos. 12 - humidity sensor; pos. 13 - perforation; pos. 14 - barbell; pos. 15 - case; pos. 16 - bakery mold.

FIG. 2 shows the connection of a bakery form with an electric power supply, where pos. 17 - conductive plate; pos. 18 - baking chamber; pos. 19 - dielectric plate; pos. 20 - pillow.

The essence of the technical solution lies in the use of thermal energy generated by the electrocontact method of heating the dough piece, placed in a baking mold, fixed on a conveyor belt and in creating conditions for ripening and baking crustless bread without reducing quality indicators.

The design of a bakery conveyor electric contact oven provides for the inclusion in its composition of a housing (15) (optionally made of stainless steel), inside which a baking chamber (18) (optionally made of Teflon) is located (Fluoroplast: application, properties, production and price. [Electronic resource] www. Kp.ru) [2]. The roof of the baking chamber (18) has a perforation (13) (optionally, several, round holes). A dielectric plate (19) (as an option, food grade plastics, rectangular, 3 mm thick, divided into two parts) is rigidly fixed (by adhesive method) on the outer side of the pillow (20) (as an option, made of a dielectric material, 10 mm high, with the possibility bend). On the outer side of the bottom of the baking mold (16) (optionally, rectangular, made of aluminum), a groove (not shown in the figure) is laser cut along the length of the conductive plate (17) rigidly fixed to the inner wall. The dielectric plate (19) provides electrical safety and does not allow moisture to come into contact with the metal parts of the furnace. The pillow (20) is fixedly (bolted) fixed on the outer side of the tape (1).

The conductive plate (17) through the electrode (3) (as an option, in the form of a metal brush) is connected to a source of alternating electric current of industrial frequency. The electrode (3) is rigidly fixed on the side walls and the rod (14) fixed in the center to the ceiling of the baking chamber (18) along its entire length.

Automation of the control process is achieved by including a control unit (4) in the furnace kit, which provides automatic adjustment of the supplied voltage (120 V, 220 V), with a current of up to 6 A on the conductive plate (17) (acting as an electrode) and maintaining the optimal mode transformation of dough-bread.

The control unit (4) through the bus has a feedback with a humidity sensor (12), a temperature sensor (10), as well as a fan (11), an ultraviolet lamp (7), a source of infrared radiation (9) (as an additional source of heat treatment of the dough) ...

The bakery conveyor electric contact oven works as follows. The dough with a moisture content of W = 55-58% after kneading (unpaired method of dough making) is placed in a baking mold (16) placed on a belt (1) in front of the baking chamber (18). The circular movement of the belt (1) along the conveyor (2) allows the movement of the baking form (16) into the baking chamber (18), which ensures the contact of the electrode (3) with the conductive plate (17). The belt speed (1) is set on the control unit (4) and depends on the mass of the dough piece, its moisture content and the amount of salt. The inclusion of additional heat sources and a fan inside the baking chamber in the oven kit ensure the creation of optimal (temperature t = 31-33 ° C, air humidity W = 79-84%) conditions for baking crustless bread. Perforations (13) along the axis of the housing cover (15) allow the vapors released from the dough pieces to escape. The baked bread is removed from the baking mold (16) independently, at the moment the belt (1) moves through the drive roller (5).

Experimental studies carried out in August 2020 at the production base of Proektintertekhnika LLC made it possible to obtain the following results: it was found that the electric contact heat supply to the dough preparation during its movement along the conveyor inside the baking chamber allows for the production of bread that meets the requirements of standards, while increasing the number of baking forms in a row increases the productivity of the oven, compared to the prototype;

the proposed technical solution allows you to simulate the design of a baking oven and adjust its performance.

Thus, the bakery conveyor electric contact oven has a novelty and significant differences from the prototype provides the production of crustless bread by the conveyor method with intensifying the process, reducing energy and labor costs in a closed or confined space, without reducing quality indicators. The proposed device can be used by subdivisions of material support of power structures for baking bread in hard-to-reach areas and in extreme conditions.

Bibliography

1. A device for baking bread and producing rusks. Romanchikov S.A., Ermoshin N.A. Patent for utility model RU 189947 U1, 11.06.2019. patent holder VAMTO, application No. 2019101066, prior. 10.01.2019, publ. 06/11/2019 Bul. 17).

Claims (1)

A bakery conveyor electric contact oven, characterized by the fact that it contains a conveyor with a belt made of non-conductive material with a fixed pad made of dielectric material 10 mm high, with the ability to bend, on which a baking form of two identical parts is rigidly fixed, to the inner wall of which a conductive plate is fixedly fixed , in working condition, one side connected with the dough, and the other with an electrode in the form of a metal brush, which is rigidly fixed on the inner side walls of the baking chamber and a bar fixed in the center and along its entire length to the ceiling of the baking chamber made of Teflon, connected through an electric wire with a power source and through a bus with a control unit, which is also connected to a humidity sensor, a temperature sensor, a fan, an infrared radiation source and an ultraviolet lamp, which are immovably fixed inside the baking chamber, the body of which is made of stainless steel steel, in the upper part of which perforation is made.

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