RU2812503C1 - Bakery oven - Google Patents

Abstract

FIELD: baking industry.

SUBSTANCE: invention relates to baking ovens intended for use in mini-bakeries, bakeries, and other food industry enterprises. A bread baking oven consists of several baking chambers located one above the other. Each chamber is covered with a layer of thermal insulation and has electric heaters inside. Electric heaters are installed at the top and bottom and separated from the workspace by metal screens. The baking oven also has a steam generator. Electric heaters are connected to the control unit. The control unit is designed to ensure the operation of electric heaters in two modes: either they are turned off completely when the internal space of the oven reaches a given temperature, or they continue to operate at half their power when the internal space of the oven reaches a given temperature. Thermal insulation walls are made at least 200 mm thick. Each baking chamber comprises a steam generator, which comprises two electric heaters in metal tubes covered with granite crushed stone.

EFFECT: creating optimal conditions for baking various bakery products due to the ability to regulate the duration of heat treatment.

1 cl, 2 dwg

Description

Field of technology to which the invention relates .

The present invention relates to the baking industry, namely, to baking ovens consisting of several baking chambers located one above the other, each of which is covered with a layer of thermal insulation and has inside electric heaters installed at the top and bottom and separated from the working space by metal screens, and a steam generator, and is intended for baking bread (rye and wheat flour) and a wide range of bakery products. The oven is intended for use in mini-bakeries, bakeries, other food industry enterprises, as well as for army supply needs.

State of the art.

Currently, public catering establishments use ovens ShZhESN-2K, ShZhE-0.85, ShKE-051, ShZhE-1.36, ShK-2A and baking ovens ShPESM-3, EShZM, KEP-400. In cabinets of the ShZhE type, heat treatment of products is carried out in functional containers with a height of no more than 65 mm. This is how the branded electric sectional-modulated cabinet is known. SHZhESM-2K consists of two identical unified frying sections (chambers) mounted on a stand with height-adjustable legs. Each section consists of inner and outer boxes, the space between which is filled with heat-insulating materials. The sections are made of steel sheets and equipped with shelves inside for baking sheets. The section doors are mounted on hinges with the help of springs, pressed tightly against the body and open downwards. The sections are heated by heating elements installed in the inner box, 3 pieces each. on top and 3 pcs. below. The upper heating elements are open, the lower heating elements are closed with a bottom sheet. Vapors and gases generated during cooking of products are removed through a ventilation hole, which is regulated by a slide valve. On the right side in a special compartment there is a block of electrical equipment. Its front panel displays separately for each section: two batch switches for separate control of the upper and lower heating elements. Thermostat dials and warning lamps, as well as the handle for turning the slide valve. Package switches change the control power of the upper and lower heating elements in a ratio of 4:2:1. The thermostat automatically maintains the set temperature of the section in the range from 100°C to 350°C. Signal lamps allow you to visually monitor the operation of heating elements. To cool electrical equipment, there are holes in the lower part of the front panel. The frying confectionery cabinet ShK-2A differs from ShZhESM-2K only in that it is not manufactured in a modulated design. Electric baking cabinet, sectional modulated, ShPESM-3. Can be installed in public catering establishments or as part of production lines. The cabinet is intended for baking only confectionery and small bakery products. It has a welded stand on which three sections (chambers) are installed one above the other. The cabinet is lined with enameled steel sheets on the back, sides and top. The space between the sections and the cladding is filled with heat-insulating material. The cabinet doors are hinged and thermally insulated; they have a valve to remove fumes generated from baking confectionery products from the section. On the right side of the cabinet there is a compartment with three control units (for each section separately). On the front panel of the unit, signal lamps are designed to indicate the presence of switches, with the help of which the heating intensity is regulated and the thermostat dial, which automatically maintains the set temperature in the working chamber.

The operating principle of electric ovens on the market for baking bakery products is as follows: heating and maintaining the temperature in the oven is carried out by a group of heating elements, namely, when the set temperature is reached, all heating elements are turned off, and when the set temperature drops, the heating elements are turned on.

Thus, there is a rapid drop and increase in temperature. At the same time, according to the technology, any baked goods do not like sudden changes in temperature (complete rest and constant temperature are desirable), and with the oven mode described above:

1. there is a significant consumption of electricity to reach the set temperature;

2. baking time increases;

3. product quality suffers:

- the product quickly becomes stale;

- during baking, a thick top crust is formed, and as a result, the product is poorly baked from the inside.

4. The baking percentage is quite high and the market average is 14-16% for wheat flour and 13-14% baking for rye flour.

A baking oven is known from the prior art, consisting of several baking chambers located one above the other, each of which is covered with a layer of thermal insulation and has inside electric heaters installed at the top and bottom and separated from the working space by metal screens, and a steam generator, characterized in that each of the baking chambers The chambers are equipped with a separate steam generator and a device for supplying water, electric heaters are installed horizontally, four at the top and bottom of the chambers with the possibility of autonomously switching off the upper ones in each of the chambers, equipped with relays - temperature regulators, an exhaust probe is located in the upper part of the furnace, and a block is installed on its front panel controls with a timer, see the description of the RF patent RU 8557 (Closed Joint Stock Company Research and Production Enterprise Firm "Voskhod") 12/16/1998

This device is the closest in technical essence to the claimed invention and is taken as a prototype. Thus, the device proposed in this description will be described in terms of differences from the prototype.

The disadvantage of the prototype is the disadvantages described above, that is, the lack of ability to regulate the duration of heat treatment, which is necessary to create optimal conditions for baking various bakery products.

Disclosure of the invention.

The present invention mainly aims to provide a baking oven consisting of several baking chambers located one above the other, each of which is covered with a layer of thermal insulation and has inside electric heaters installed at the top and bottom and separated from the working space by metal screens, and a steam generator, in which It becomes possible to ensure the creation of optimal conditions for baking various bakery products due to the ability to regulate the duration of heat treatment, creating the effect of a “Russian wood oven”, which is the technical task set.

To achieve this goal: the electric heaters are connected to a control unit, which is designed to ensure the operation of the electric heaters in two modes: either they are turned off completely when the internal space of the furnace reaches a given temperature, or they continue to operate at half their power when the internal space of the furnace reaches a given temperature, in this case, the thermal insulation walls are made with a thickness of at least 200 mm, and in each baking chamber there is a steam generator, which contains two electric heaters in metal tubes, which are covered with granite crushed stone.

Thanks to such advantageous characteristics, it becomes possible to better maintain the temperature inside the oven when baking bakery products, and also due to the fact that granite crushed stone is used in the steam generator, it is possible to obtain clean steam for steam humidification of products, since it is known that granite is the most environmentally friendly material , because it does not emit any harmful substances when heated.

Brief description of the drawings.

Other features and advantages of the present invention will clearly appear from the description given below by way of illustration and non-limitation, with reference to the accompanying drawings, in which:

- figure 1 shows a baking oven, appearance, according to the invention,

- figure 2 shows a cross-section of a baking oven according to the invention.

The figures indicate:

1-26 - electric heaters,

27 - upper baking chamber,

28 - lower baking chamber,

29 - upper chamber steam generator,

30 - steam generator of the lower chamber.

According to figures 1-2, the baking oven consists of several baking chambers located one above the other; in the figures there is an option with two chambers 27 and 28, each of which is covered with a layer of thermal insulation and has electric heaters 1-26 inside, installed at the top and bottom and separated from the working space metal screens, and a steam generator.

Electric heaters 1-26 are connected to a control unit, not shown in the figures, which is designed to ensure operation of the electric heaters in two modes:

- or they turn off completely when the interior of the furnace reaches the set temperature,

- or they, when the internal space of the furnace reaches the set temperature, continue to operate at half their power.

Thermal insulation walls are made at least 200 mm thick.

Each baking chamber 27 and 28 has its own steam generator 29 and 30, respectively. The steam generator 29 contains two electric heaters 12 and 13 in metal tubes, which are covered with granite crushed stone, and the steam generator 30 contains two electric heaters 25 and 26 in metal tubes, which are filled with granite crushed stone (not shown in the figures).

Implementation of the invention.

The baking oven is used as follows.

1) The finished dough is loaded into special baking molds, which are placed on loading and unloading carts and sent to the proofing cabinet;

2) After completing step 1 (proofing process), remove the cart from the proofing cabinet and open the upper or lower tier of the oven. Next, the workpieces are loaded into the furnace by moving them onto the mesh hearth (which is located in the oven), gradually moving the under with the help of a tension station, using the control buttons on the control panel.

Loading is done from the end of the mesh hearth inside the chamber to the beginning of the hearth;

3) After loading one tier, the doors are closed and the dough pieces are steamed. The process is carried out using a steam generator installed at the rear of the oven. Steam comes out of the steam generator across the entire width of the chamber. Because each tier works autonomously, then after loading and starting baking of one tier, you can load the second tier;

4) When loading dough pieces into the oven, the temperature in the oven drops. Therefore, the maximum operating mode of the heating elements is turned on. After reaching the set temperature, the max mode is turned off and the heating elements begin to work in the min mode. Thus, temperature fluctuations in the process of setting and maintaining it become smaller, which ultimately makes it possible to reduce baking time and improve the quality of the product and its baking;

5) Maintaining a constant temperature regime with mild fluctuations is facilitated by a design with thickened thermal insulation walls of 200 mm, instead of the standard 100 mm.

In total, the proposed bakery oven uses 26 heating elements. In the front part, when loading bread products, heating elements will be used, which will be constantly turned on (max mode), since when opening, closing and the baking process, cold air is sucked in, which needs to be stopped.

At the back of the oven there is a steam generator, which contains a pair (two) heating elements that maintain a constant temperature for heating the granite, which helps produce hot steam for uniform steam moistening of the dough pieces.

Steam humidification is necessary in order to restore the properties of the dough, which it loses during the transition from the proofer to the oven due to temperature changes and airing.

Industrial applicability.

A bakery oven can be implemented by a specialist in practice and, when implemented, ensures the implementation of the stated purpose, which allows us to conclude that it meets the “industrial applicability” criterion for the invention.

In accordance with the proposed invention, a baking oven was tested many times. Here are the parameters.

Technical productivity, K/h, no less, when producing tin-shaped bread weighing 1.05 kg from wheat flour - 151 * 23 hours = 3473 kg.

Hearth area - two chambers/m2 - 3.4 (1.2 * 1.420)

60 molds * 2 = 120 (i.e. breads) are installed on the hearth

Installed power kW, no more than - 38.5, including:

• Electric heaters - 38

• Hearth conveyor drive - 0.25 * 2 = 0.5

Specific electricity consumption when baking bread W * h/kg * h (no more than 200).

Operating temperature range in baking chambers in Celsius - 140 - 310 degrees

Heating time of baking chambers to operating temperature, min - 40/50

Occupied area - 5.3 m2

Overall dimensions in mm, no more

- Length - 2250

- Width - 2370

- Height - 1800

Furnace weight in kg, no more - 4900

The tests showed that:

The wheat flour content was only 5-6% (compared to the prototype - 14-16%)

The rye flour content was only 7-8% (compared to the prototype 13-14%).

Thus, due to the fact that the proposed baking oven uses a unique “divided heating element” technology, where in addition to the usual phase and 0 (zero), a divided phase into min and max is used, where min works constantly during the baking process, thus the heating elements operate in two modes:

1) The heating elements operate in normal mode to set the set temperature (by turning on and off);

2) The heating elements do not turn off completely when the set temperature is reached, but half the power of the heating element is turned off (max is turned off and runs at min);

and also due to the fact that the oven uses thickened thermal insulation walls of 200 mm, which makes it possible to better maintain the temperature inside the oven when baking baked goods,

and also due to the fact that granite crushed stone is used in the steam generator, it is possible to obtain pure steam for steam humidification of products, since it is known that granite is the most environmentally friendly material, because it does not emit any harmful substances when heated.

Taken together, all of the above provides

- a significant slow drop in temperature during baking and a significantly faster set temperature and its preservation. As a result: energy savings, baking time is reduced, baking indicators are reduced,

- the quality of baked goods improves, the baked goods do not go stale for a long time. Efficiency is ~96-98%.

Claims (1)

A baking oven consisting of several baking chambers located one above the other, each of which is covered with a layer of thermal insulation and has inside electric heaters installed at the top and bottom and separated from the working space by metal screens, and a steam generator, characterized in that the electric heaters are connected to a control unit, which made with the condition of ensuring the operation of electric heaters in two modes: either they are completely turned off when the internal space of the furnace reaches a given temperature, or they continue to operate at half their power when the internal space of the furnace reaches a given temperature, while the thermal insulation walls are made at least 200 mm thick, and In each baking chamber there is a steam generator, which contains two electric heaters in metal tubes covered with granite crushed stone.