RU7794U1 - BAKERY FURNACE - Google Patents

Abstract

1. A baking oven, including a furnace, burner, a baking chamber with a device for moving pallets and a heating chamber, a steam humidification system, gas ducts and an exhaust duct, characterized in that the furnace, burner and steam damping system are installed in the baking chamber, the burner and the heating chamber are located along the entire horizontal axis of the baking chamber inside the device for moving pallets, made in the form of a squirrel wheel mounted by rims on the supports. 2. The furnace according to claim 1, characterized in that a protective screen is installed inside the furnace with a gap. An oven according to claim 1, characterized in that the heating chamber has the shape of a truncated cone connected by its narrow base to the furnace and the wide base to gas ducts. An oven according to claim 1, characterized in that rolling bearings are used as bearings on which a device for moving pallets in the form of a squirrel wheel is mounted.

Description

BAKING FURNACE

The utility model relates to the general industry, in particular, to the baking equipment, and can be used for baking various assortments of bakery and confectionery products in the field and stationary conditions, at the enterprises of the baking industry.

Known bakery oven, made in the form of baking chambers arranged one above the other, equipped with a heating system, including a furnace device located in the lower part of the furnace, and sealed steam-water pipes, each of which is laid in a ring in the form of two loops, a lower loop enveloping the furnace device and the upper quadrangular, divided by horizontally arranged steam-water tubes and around the perimeter around the baking chambers, forming with the loops of adjacent tubes the bottom, walls and perekrotie chambers, e tubes adjoin one dfuga, are connected between themselves and assembled into groups separated by sealing elements and are held by rods longitudinally located in the oven (Pat. USSR No. 298101, ШЖ: А 2IBI / 08, Bakery oven, Rene Voengtlen S A /) 3. J§ 1225308 of March 15, 1968. Publ. 03.03.1971, Bull. J & 10).

The disadvantages of this design are the complexity of the heating system, the difficulty in operation, the low quality of the baked products due to the lack of a steam humidification system, the inability to quickly change the range of products due to the large thermal inertia of the furnace.

HQ: A2IB

Known (| bakery | baking oven containing a furnace device, a baking chamber with a hearth bottom and a heating channel system including an upper heating channel connected to the furnace device, the iECOTOporo VBShOLn arch in the entrance of two concentric spheres and equipped with two flanges with openings installed mead spheres, one fianets is mounted with the ability to move relative to another, and the upper heating channel has two vertical partitions installed with a gap relative to the front wall of the furnace (A.S. SS CP} a 682203 IPC: A2I BI / IO, Bakery oven, N.V. Tulsky, A.A., Zavyalov et al., All-Russian Research Institute of the Bakery Industry, 3. No. 2369645 of 06/03/76, Publish. 08.20.79. J 32).

The disadvantages of this furnace are the structural complexity of the heating system, large dimensions and metal consumption, the inability to quickly change the range of products due to the large thermal inertia of the structure, low quality of products due to the lack of a steam humidification system.

The closest in technical essence to a utility model is a bakery oven containing a furnace with a burner, a baking and humidification chamber, through which a conveyor with bins passes, between the branches of which there is a heating chamber in the form of a radiator box (A.S. USSR) e 1384302, BETWEEN: A 2IB3 / 04, Bakery oven. Kiev technologist, inst. food industry, 3. J 3825044 from 12/18/84. Publ. 03/30/88, Yesh. 1 12).

The disadvantages of this design are the complexity of the heating system, large dimensions and metal consumption, the inability to quickly change the product range due to the large thermal inertia, low quality of products due to their uneven

baked.

The technical result achieved by the implementation of the utility model is to reduce the size and intensity, simplify the heating system, the ability to quickly change the range of products, high quality baked products.

This technical result is achieved in that in a baking oven, including a furnace, burner, a baking chamber with a device for moving pallets and a heating chamber, a steam humidification system, flues and an exhaust duct, a furnace, a burner and a steam humidification system are installed in a baking chamber burner and heating

the chamber is located along the entire horizontal axis of the baking chamber inside the device for moving pallets, made in the form of a “squirrel wheel mounted by rims on the supports, and

a protective screen is installed inside the firebox with a gap, the heating chamber has the shape of a truncated cone connected with its narrow base to the firebox, wide base with gas ducts, and rolling bearings are used as supports on which the device for moving pallets in the form of a “squirrel wheel” is installed.

The oven has small dimensions, not more than: 2700x1320x2190 and metal consumption, its weight in kg, not more than 1700, which makes it applicable in small bakeries and catering establishments.

The device of the heating system, consisting of a burner, a furnace, turning into a truncated cone-shaped heating chamber, connected by its wide base to the flues, vertical and horizontal, is very simple structurally and unpretentious in maintenance.

moreover

The implementation of the device for moving pallets with cradles in the form of a squirrel wheel, low inertia of the heating system, the relative position of all the structural elements of the baking oven provides, if necessary, 6jiCT change of the range of bakery products.

The presence in the baking oven of a steam humidification system, the location of the main elements of the heating system: the furnace, burner and heating chamber inside the device for moving pallets, as well as the implementation of the heating chamber in the interior of the truncated cone, connected with its narrow base to the furnace, and wide with gas ducts, thus increases the surface of the heating chamber, and hence the heating efficiency, and all together provides a high efficiency of the furnace, the uniformity of thermal radiation in different zones of the baking chamber and, to a result, high-quality baked goods.

The presence of a furnace installed with a clearance of a protective screen protects the walls of the furnace from overheating, increasing the reliability of the baking oven.

On Fig shows a baking oven, General view. Figure 2 shows a side view (left) of the baking oven. A bakery oven consists of a furnace I, a burner 2, a baking chamber 3, a steam humidifying system 4 located in it, and a device for moving half pans 5 with cradles, made in the form of a squirrel wheel, inside of which a furnace I, a burner 2 are installed along the entire horizontal axis of the baking chamber 3 and a heating chamber 6, which has the shape of a truncated cone, connected with its narrow base to the furnace I, and a wide base with flues: vertical 7 and horizontal 3, which is connected to the exhaust channel 9, and the device

for moving pallets 5 is mounted on rims on supports 10 ,. which are used as rolling bearings, and inside the furnace I a protective shield II is installed against overheating and splitting of the walls of the furnace I. The screen is made of heat-resistant steel.

The furnace works as follows. Fuel is supplied to burner 2 and ignited. At the same time, the device for moving the pan 5 in the form of a squirrel wheel is rotated. After heating the oven to the temperature set by the technology (220 -280 ° C), the device for moving pallets 5 stops is stopped. The door of the baking chamber 3 is opened and manually installed on the cradles of the mold with dough pieces. Then close the door and rotate the device for moving pallets 5 in the form of a squirrel wheel.

As necessary, in the baking process produce steam humidification by supplying a dose of water to the evaporator of the steam humidification system 4,

When fuel is burned in furnace I by burner 2, heating gases from furnace I pass through a heating chamber b in the interior of a truncated cone, a gas duct system, vertical 7, horizontal 8, exhaust duct 9 and uniformly heat the baking chamber 3, ensuring uniform baking of the dough pieces,

After the baking time has passed, the device for moving pallets 5 is stopped, finished products are unloaded and new forms of dough pieces are loaded in their place. The process of unloading and loading takes 5-7 minutes. Then the cycle is repeated.

As fuel for the burner, gaseous or liquid fuels are used, in particular natural gas (flow rate, not more than 4.5 cubic meters, m / h or diesel fuel (flow rate not more than 4.0 kg / h).

Claims (4)

1. A baking oven, including a furnace, burner, a baking chamber with a device for moving pallets and a heating chamber, a steam humidification system, gas ducts and an exhaust duct, characterized in that the furnace, burner and steam damping system are installed in the baking chamber, the burner and the heating chamber are located along the entire horizontal axis of the baking chamber inside the device for moving pallets, made in the form of a squirrel wheel mounted by rims on the supports.  2. The furnace according to claim 1, characterized in that a protective screen is installed inside the furnace with a gap.  3. The furnace according to claim 1, characterized in that the heating chamber has the shape of a truncated cone connected by its narrow base to the furnace, and the wide base to the flues. 4. The furnace according to claim 1, characterized in that the bearings used are rolling bearings.