RU2760787C1 - Bakery oven - Google Patents

Abstract

FIELD: baking industry.

SUBSTANCE: invention relates to the baking industry, in particular to thermal equipment for baking bread in the field. The bakery oven consists of a housing, heating elements, and a baking chamber. Inside the baking chamber, an infrared radiation heater in the shape of a grid with a wavelength of λ= 4-9 microns is rigidly fixed in the side and back wall, connected via a bus with a control panel. The control panel receives a signal from a temperature sensor and a humidity sensor fixed to the ceiling of the baking chamber. In the lower part of the baking chamber, a stone bottom is fixed motionlessly, providing selective transformation of infrared rays in combination with forced convection S = 0.5-0.7 m/s, formed due to the operation of the fan. The fan is fixed to the ceiling of the baking chamber.

EFFECT: use of the invention will improve the quality indicators of finished products.

1 cl, 2 dwg

Description

The invention relates to the baking industry, in particular to thermal equipment for baking bread in the field.

Known heat apparatus (Pat. 158128 Russian Federation, IPC А21В 1/00, Device for the production of bakery products [Text] / Romanchikov S.A. (RU), Bezgin M.V. (RU), Antufiev V.T. (RU ), Ivanova M.A. (RU), Nikolyuk O.I. (RU), Stulov S.V. (RU), Pakhomov V.I. (RU); applicant and patent holder Federal State Treasury Military Educational Institution of Higher Professional Education "Military Academy of Logistics named after General of the Army A.V. Khrulev" (RU). - No. 201500836/10; application. 12.01.2015, published. 20.12.2015, Bul. No. 35) [1], intended for baking bakery products and consisting of a body, heating elements, a baking chamber. The prototype has significant drawbacks, expressed in the fact that water is required to cool the ultrasonic concentrator, energy and labor are required to heat the vapor-gas medium.

The technical problem of the invention is to ensure uniform heating of the dough piece, reduce heat loss, heat treatment duration, improve quality indicators and increase the safety of finished products, and the efficiency of the heating apparatus during operation.

The technical problem is solved due to the fact that the baking oven consists of a body, heating elements, a baking chamber, differs in that inside the baking chamber, in the side and rear walls, an infrared heater is rigidly fixed, in the shape of a grid, with a wavelength λ = 4-9 microns, connected through a bus with a control panel, which receives a signal from a temperature sensor and a humidity sensor, fixed to the ceiling of the baking chamber, in the lower part of which a stone bottom is fixed, providing selective transformation of infrared rays in combination with forced convection S = 0.5-0.7 m / s, formed due to the operation of a fan, fixed on the ceiling of the baking chamber,

The essence of the technical solution lies in the application of the synergy of the effects of infrared radiation with a wavelength of λ = 4-9 microns with selective transformation in combination with forced convection S = 0.5-0.7 m / s.

FIG. 1 shows the appearance of a baking oven (in section): pos. 1 - control panel; pos. 2 - case; pos. 3 - wall; pos. 4 - stone underneath; pos. 5 - baking chamber; pos. 6 - humidity sensor; pos. 7 - temperature sensor; pos. 8 - lamp; pos. 9 - fan; pos. 10 - heater for infrared radiation; pos. 11 - opening; pos. 12 - door.

The principle of operation of the apparatus is based on the use of physical principles of thermodynamics, and the design of the oven makes it possible to intensify the baking of bread due to the thermal effect on the dough preparation of infrared radiation converted through a stone hearth (4).

The proposed baking oven with infrared heating elements (10), vertically placed along the perimeter of the baking chamber (5) (optionally, two) and a stone hearth (4) (optionally, two, made of volcanic stone, is flush-mounted into the baking chamber) ( What is a baking stone for and which one is better to choose for bread and pizza [Electronic resource] vidy-possudy.ru) [2]. provide selective transformation of infrared radiation during the heat treatment of the dough piece, which makes it possible to accelerate the transition of dough-bread, increase the temperature inside the semi-finished product by 30 ° C by accelerating the transfer of heat and deeper penetration of infrared rays, which accelerates the boiling of the liquid inside it and the transformation of the dough into crumb. This reduces the need for preheating the baking chamber (5), saves energy and speeds up baking. Infrared radiation gently affects the molecular and cellular structure of the dough - bread allows you to heat and retain moisture in the inner layers of the dough piece, during baking.

The design feature of the furnace is the inclusion of infrared radiation heaters (10) (short-wave electromagnetic wave range from λ = 4.0-9 μm) located in the walls of the housing 2 (in the vertical plane). This range of electromagnetic waves is harmless to humans.

An additional effect of the influence of infrared radiation on a semi-finished product (whipped yeast-free dough weighing m = 1200 g) is achieved by using a hearth made of natural stone.

The proposed method for supplying heat to the baking chamber (10) reduces the temperature of the vapor-gas environment inside it, since infrared rays penetrate deep into the dough piece and heat the inner layers. This ensures a decrease in overheating of the bread crust and melanoidin formation (carcinogenic substances) on its surface.

Heat treatment of a dough piece made of yeast-free whipped dough is carried out in an infrared radiation field with a wavelength of λ = 4-9 microns with selective transformation in combination with forced convection S = 0.5-0.7 m / s. The design of the oven (Fig. 1) contains infrared radiation heaters (short-wave electromagnetic wave range from λ = 4-9 microns, harmless to humans) located in the wall of the baking chamber (5) (in the vertical plane), as well as an automated process control system.

Carrying out field experimental studies on the basis of LLC "Proektintertekhnika" made it possible to obtain the following results:

the efficiency of bread production in a confined space has been proven due to the inclusion of the proposed technical solutions in the design of the baking oven;

an intensification of baking bread from whipped yeast-free dough was achieved by 1.25-1.3 times due to the improvement of the method of regulating technological processes with a decrease in energy consumption.

The proposed technical solution, in contrast to the existing method, differs in that it provides a reduction in the duration of baking by 23-27%, heat loss by 23-25%, energy resources by 17-19%, metal consumption of equipment, while increasing the productivity of the baking oven by 20-25% (Fig. 2).

The novelty of the invention is the use of synergy of effects of infrared radiation with a wavelength of λ = 4-9 microns with selective transformation in combination with forced convection S = 0.5-0.7 m / s. The practical significance of the technical solution lies in a significant reduction (by 1.25-1.3 times) in the duration of baking and making it possible to carry it out in a confined space.

Thus, the proposed baking oven is distinguished by novelty and new useful properties that ensure uniform heating of the dough preparation, reduction of heat loss, duration of heat treatment, improvement of quality indicators and increased safety of finished products, and the efficiency of the heating apparatus during operation. The technical solution can be used in the interests of law enforcement agencies when organizing bread baking in special conditions.

Literature.

1. Pat. 158128 Russian Federation, MPK А21В 1/00, Device for the production of bakery products [Text] / Romanchikov S.A. (RU), Bezgin M.V. (RU), Antufiev V.T. (RU), Ivanova M.A. (RU), Nikolyuk O.I. (RU), S.V. Stulov (RU), Pakhomov V.I. (RU); applicant and patentee Federal State Treasury Military Educational Institution of Higher Professional Education “Military Academy of Material and Technical Support named after General of the Army A.V. Khrulev "(RU). - No. 201500836/10; declared 01/12/2015 publ. 20.12.2015 Bul. No. 35.

2. What is a baking stone for and which one is better to choose for bread and pizza [Electronic resource] vidy-possudy.ru).

Claims (1)

A baking oven, including a housing, heating elements, a baking chamber, characterized in that inside the baking chamber, an infrared heater is rigidly fixed in the side and rear walls in the form of a grid with a wavelength of λ = 4-9 μm, connected through a bus with a control panel, in which a signal is received from a temperature sensor and a humidity sensor, and the temperature and humidity sensors are fixedly mounted on the ceiling of the baking chamber, in addition, a stone bottom is fixedly fixed in the lower part of the baking chamber, providing selective transformation of infrared rays in combination with forced convection S = 0.5 -0.7 m / s, generated due to the operation of a fan, fixed on the ceiling of the baking chamber.

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