RU8557U1 - BAKERY FURNACE - Google Patents

Abstract

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 each of the baking chambers is equipped a separate steam generator and a device for supplying water, electric heaters are installed horizontally in four at the top and bottom of the chambers with the possibility of autonomous shutdown of the top in each of the chambers, with Nabzhennyh relays - temperature controllers, in the upper part of the furnace there is an exhaust probe, and on its front panel there is a control unit with a timer. 2. The oven according to claim 1, characterized in that the ratio of the internal height of the chamber to the height of the bread form varies from 2.0 to 2.2.3. The oven according to claim 1, characterized in that the chambers inside are equipped with inserts for placing baking sheets in several tiers, two in each.

Description

 SWIMMING PANEL OVEN

The utility model relates to equipment for the food industry, in particular to ovens for meats imipoKoro assortment of bakery products in catering and small, narrow, bakeries.

A baking oven is known, which consists of several baking chambers located one above the other with mounted stationary inside them; they have stationary and steam-humidifying devices, electric heating elements Т1ш ТЭНов, a chamber for proofing dough pieces installed in the upper part of the furnace, electric heating elements of each chamber are located inside above a hearth in a multiple of four and a hearth in a multiple of five, the furnace is additionally equipped with a piston-type dispenser for supplying water to the steam humidifier a construction made in the form of a plate with an inclined ribbed evaporation surface located under the heating elements, and the base of the cavity chamber is connected to its outer skin by vertical bonds through heat-insulating strips, and the front part of the baking chamber skin is equipped with a screen forming a vertical channel with it for supplying cooling air communicated with the steam exhaust channel through a horizontal channel located under the chamber for proofing the dough pieces (A, C. USSR J 309685, hShK: A2IBI / 22, V.N. Lavrov et al., Higher School of Baking, 3. Jl; 1434347/28 from 05/18/70., Publ. 07/26/71. Bull. § 23).

HQ: A2IB

The disadvantages of this device are the complexity of construction, the low productivity of the ovens due to the inability to load baking chambers in several tiers.

A baking oven is known, including a series of tiered baking blocks with dead-end baking chambers equipped with electric heating .® elements and steam humidification devices connected to the water supply system through pipelines with electromagnetic valves, and a proofing unit for dough pieces with a camera, and the camera of the proofing unit is equipped with a steam humidification device connected to the water supply system similar to steam humidification devices of baking chambers, the water supply system t There is a container mounted above the baking blocks, and the electric heating elements are made in the form of flat ceramic plates and are placed in niches made in the upper and lower parts of the baking chambers, while the fired steam humidification device contains a timer, and the steam-expansion device of the proofing unit is also equipped with delay system for equalizing power; no. by volume of this camera. (RF patent J 2020323, Guzh: A2IBI / 22, Simakin S.Ya., Sychushkin V.A., 3. No. 50459 13 of 04.17.92, Publ. I6.IO.S4, Bull. S 19).

The disadvantages of this device are its structural complexity, low furnace productivity due to the impossibility of:, - i) D

loading baking chambers in several tiers.

Closest to the claimed utility model is

the invention - a baking oven for baking molded bread, containing a proofing chamber and a block of baking chambers, covered with a layer of thermal insulation and having under, arch, electric heaters, a water supply device for humidification and slide gates

: .... for the release of steam, moreover, the baking chambers are made of two walls and a layer of additional heat insulation is placed between their walls. Underneath and the arch of each baking chamber are made of sheet metal and have a curved shape, concave in the direction from the central part of the chamber, over the hearth and under the arch on the rails fixed screens made in the form of gutters, and electric heaters are mounted on the latter (AS USSR J5 I687I97, N.V. Obolensky et al., Plant I-IM. VL. Ulyanova, 3, i 4766432/13-from 07.IO.SI. Publ. 30.IO.SI. Es. J 40).

The disadvantages of this device are the design complexity, low productivity of the ovens due to the inability to load the baking chambers into several tiers, as well as the low quality of baked products due to the different temperature distribution in the upper and lower chambers in the case of using double chambers and the inability to bake in this case products of different assortment.

The technical result achieved by the implementation of this utility model is the simplicity of the design, increasing the productivity of the oven and the quality of the baked products, as well as the possibility of simultaneous baking of products of various assortments.

This technical result is achieved in that in a baking oven, which consists of several baking chambers located one above the other, each of which is covered with a layer of thermal insulation and inside has electric heaters installed at the top of II BHPiay and separated from the working space by metal screens, and a steam generator, each of the bakery the chambers are equipped with a separate steam generator and a device for supplying water, electric heaters are installed horizontally in four at the top and bottom of the chambers with the possibility of autonomous shutdown in In each of the chambers equipped with temperature control relays, an exhaust probe is located in the upper part of the oven, and a control unit with a timer is installed on its front panel, the ratio of the internal height of the chamber to the height of the bread form varies within 242.2, and inside the chamber equipped with inserts for placing baking sheets in several tiers, two in each.

Dust from baking chambers is equipped with a separate steam generator and a device for supplying water. In each chamber, a steam generator is installed at the rear wall of the bath, where water is supplied through a pipeline from a funnel with a valve, leaving the dl on the front of the stove11.

For heating, four top and four bottom electric heaters are closed horizontally in the cauldron of the baking chamber, closed by metal screens. The temperature regime in the chamber is set and maintained automatically by the relay-regulator. Each chamber also has a switch of the upper group of TZNs.

These design features of the declared baking oven make it possible to adjust the steam humidification and temperature conditions in each chamber independently, which ensures high quality of baked products, leads to bix uniform baking and at the same time eliminates burning of the upper part, which is especially true for molded bread.

The presence of an exhaust probe in the upper part of the furnace, which serves to connect the furnace with exhaust ventilation and eliminates excess steam and Products from the working area of the furnace when the furnace door is opened, improves the quality of production and improves the listening environment.

The location on the front panel of the control block makes it possible to regulate the teasherature of the baking process independently of each chamber. Using the tyler that the control unit is equipped with, the duration of the process is regulated.

All of these unnecessary design features of TQIQIQ are aimed at improving the quality of baked goods.

} 1 bakery products in this oven can be baked on hearth sheets or in molds. In the case of baked bread, it is very important that the height of the inside of the baking chamber is sufficient so that the top of the approached bread does not burn, and moreover, that it does not rest against the top of the chamber. It was experimentally determined that the prevention of the above-described undesirable effect gives compliance with the ratio of the internal, chamber height to the height of the bread form within 2-t-2.2.

For baking small-sized silt or ondery products, the chambers inside are equipped with inserts for placing baking sheets in several tiers, two in each, which increases the productivity of the oven and makes it possible to bake products of different assortments simultaneously.

Figure 1 shows a baking oven, General view. Figure 2 presents a section along aa of Figure 1.

A baking oven consists of several baking chambers I located one above the other, each of which is covered with a layer of thermal insulation 2 and has eight electric heaters 3 inside, which are located four at the top and four at the bottom and are separated from the working space by a metal shield 4, and for steam humidification served with. using a device for supplying 11 water 5, consisting of a pipeline and a funnel with x apan,

EXIT5 to the front of the oven. Each baking chamber I is equipped with a temperature control relay 6. An exhaust probe 7 is located in the upper part of the oven, and a control unit 8 with a timer 9 is installed on the front panel.

Inside the caddy of the baking chamber I there is a steam generator 10, which is a steam generator bath, installed near the rear side. Baking chambers I can be loaded as baking sheets II with a variety of bakery products, and forms 12 with pastry blanks for baked bread. To place baking sheets II inside the baking chamber I in several tiers, it is equipped with special inserts 13.. The oven works in the same way.

Turn on the oven in the network, set the required temperature inside each of the baking chambers I, covered on all sides with a layer of thermal insulation 2, as well as the baking time with TafiMepa S. After heating the baking chambers I with electric heaters (TENs)

3, metal screens separated from the working space

4, to the desired temperature, the furnace is ready for operation.

The baking chambers I are loaded with baking sheets II or forms 12 with blanks 1. Insert 13 allows you to load several baking sheets II at once. In this case, the baking chambers I are designed for four baking sheets II, placed in two tiers, two in each. Then produce baking products in accordance with the specified parameters of the process.

If necessary, humidification of the air in the baking chambers I is poured into each of EEX. autonomously the required amount of water into the steam generator 10 using the device for supplying water 5 through a funnel with a valve on the front of the furnace and the pipeline.

The temperature in the bakery Kagler I is set and maintained automatically using relay regulators 6 "

After the end of baking, an alarm is triggered,

-. The baking chambers I are opened and the products are unloaded. Then the process is repeated.

When loading unloading the furnace smoke, excess steam is captured and carried away by the air flow through the probe 7, which is located in the upper part of the furnace. Process control using the control unit 8.

The productivity of the oven can be from 36 to 72 kg / h with a heating time of baking chambers to an operating temperature of 40 to 50 minutes and a furnace capacity for bread molds from 48 to 96 pieces and a hearth area from T, 46 to 2.92 m

depending on the number of kagler.

The design features of the claimed utility model provide versatility, efficiency, high quality products, as well as simplicity and good service conditions, which leads to its widespread use in mini-bakeries with a productivity of 350 to 1500 kg per shift

Claims (3)

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 each of the baking chambers is equipped a separate steam generator and a device for supplying water, electric heaters are installed horizontally in four at the top and bottom of the chambers with the possibility of autonomous shutdown of the top in each of the chambers, with Nabzhennyh relays - temperature controllers, an exhaust probe is located in the upper part of the furnace, and a control unit with a timer is installed on its front panel.  2. The oven according to claim 1, characterized in that the ratio of the internal height of the chamber to the height of the bread form varies from 2.0 to 2.2. 3. The oven according to claim 1, characterized in that the chambers inside are equipped with inserts for placing baking sheets in several tiers, two in each.