SU1163819A1 - Bakery electric oven - Google Patents

Abstract

BAKERY ELECTRICAL, containing a baking chamber with a conveyor hearth, tubular electric heaters, forming a system of radiofig. 1 convection heating, including a distribution box installed above the bottom with hollow semi-cylindrical elements mounted in its lower part, forming slotted nozzles for supplying the heated air-steam mixture to the baking chamber and having channels from the exhaust steam-air mixture that differs from In order to increase the productivity of the furnace by intensifying the heat supply to the baking chamber and reducing its metal intensity, the edges of the hollow semi-cylindrical elements are bent. inside with the formation of grooves and part of the pipe electric heater (Leu installed in these grooves with the formation of an additional chamber of radiation-convective heating above the furnace bottom. 22 2f O) from 00; about 4

Description

The invention relates to the baking and confectionery industries of the food industry, in particular to the designs of electric heating baking ovens and radiation convective heat supply to the baking chamber, and can be used to develop a wide range of baked products at the enterprise. bakery industry, as well as for baking flour confectionery products and their semi-finished products in confectionery factories and public catering.

The purpose of the invention is to increase the productivity of the oven by intensifying the heat supply to the baking chamber and reducing its metal intensity.

FIG. i depicts an electric bakery oven, longitudinal section; FIG. 2 — node I in FIG. one; on ; FIG. 3 - section aa la fig. 2; in fig. 4 is a schematic diagram of the circulation of an air-steam mixture for heating a furnace.

A bakery electric furnace contains a working (phedra) chamber G, inside of which a conveyor belt is installed under 2. In the upper part of the chamber there is a distribution box 3 connected to the vapor-air mixture fan 4. At the bottom of the box 3 slit nozzles 5 and 6 are placed for supplying heated. vapor mixture in chamber 1.

The slotted nozzles b are arranged transversely to the direction of movement of the conveyor hearth 2. The exit edges 7 of the slotted nozzles face the hearth. The edges of the hollow semi-cylindrical elements are bent in different directions with the formation of grooves 8, in which tubular electric heaters 9- are installed.

The meiuu slit nozzles 6 dispose channels 10 for exhausting the vapor-air mixture, as well as plate heat-emitting sources 11, which are made with a U-shaped cross-sectional profile. The side profile racks are facing the 8 nozzles 6 of the electric heaters installed in the grooves 8. The gaps between the shelves and the grooves form the receiving openings 12 of the channels 10 of the exhaust steam-air mixture.

The baking chamber 1 is limited in width by the sidewalls 13, to which are attached on both sides collectors 14 for exhaust of the vapor-air mixture, connected by means of the windows 15 to the channels 10.

In order to stiffen the nozzle apparatus (at its temperature deformations), longitudinal strips 16 are attached to the grooves 8 from below.

At the entrance to the baking chamber 1, a steam humidification zone is provided. . 17, in which perforated tubes 18 are placed for supplying steam for the hygrothermal processing of dough pieces of baked goods.

Along the entire length of the baking chamber, tubular electric heaters 19, designed for bottom heating of baked goods, are installed under the conveyor hearth 2.

. On the heating line 20 of the fan .4, a pipe 21 for discharging vapors into the atmosphere provided with a damper 22 is provided. A control gate 23 is installed between the fan 4 and the distribution box 3.

At the outlet of the collectors 14 of the exhaust vapor-air mixture, there are adjustment gates 24 designed to control the heating uniformity across the width of the baking chamber. Dough pieces of baked products 25 are located on the hearth of the 2 furnaces.

Bakery electric oven works as follows.

The dough pieces of the baked products 25, moving together with the conveyor hearth 2, first flow into the steam humidification zone 17, where they are hygrothermally processed, and then into the baking chamber 1. Intensive convective heat supply to the products during their baking is carried out by blowing the surface of the products of the heated vapor-air mixture entering the chamber from the junction box 3 through the slit nozzles 5,

Due to the fact that the tubular heaters 9 are in direct thermal contact with the edges 7 of the slit nozzles 6, the edges are heated to a temperature close to the surface temperature of the heaters. As a result, the d-temperature of the vapor-air mixture flowing through the slot nozzles increases dramatically;

the account of which is intensified by convective heat supply.

After blowing the baked products 25, the exhaust vapor-air mixture through the receiving openings 12 enters the channels 10, from where it goes through the openings 15 to the collectors 14 and further through the adjusting gates 24 is sucked in by the fan 4.

The fan 4 delivers the steam-air mixture through the heating line 20 through the gate 23 to the distribution box 3 and then through heated slit nozzles to blow out the baked goods 25. At the same time, part of the exhaust vapor-air mixture together with the vapors of the pack through the pipe 21 is emitted into the atmosphere. The amount of bleed is adjusted by valve 22.

The pressure of the steam-air mixture directed at blowing the baked goods is regulated by means of a gate 23 on the discharge line 20. The uniform distribution of heat across the width of the baking chamber is regulated by means of the gate 24 on the outlet of the collectors 14.

Simultaneously with the intensification of convective heat supply to the baking chamber, intensive radiation heating of the injected products is carried out, which is achieved both by direct thermal radiation of the bottom surfaces of the grooves 8, which are in contact with electric heaters 9, and by increasing the temperature of the heat-radiating sources 11. Side surfaces the shelves of the U-shaped profile of these elements face the adjacent electric heaters and perceive the thermal energy they radiate, which is then transferred to the baking chamber. The lower heat transfer to the chamber is effected by the heat radiation from the tubular electric heaters 19 perceived by the conveyor hearth 2.

b 10 19 /

Sch 9 15 H

1163819

Claims (1)

BAKERY ELECTRIC FURNACE, containing a baking chamber with a conveyor hearth, tubular electric heaters, forming a radiation-convective heating system, including a distribution box mounted above the hearth with hollow half-cylinder elements mounted in its lower part, forming slotted nozzles for supplying the baking chamber with heated stuffy mixture and having channels for exhausting the exhaust steam mixture, characterized in that, in order to increase the productivity of the furnace by intensifying heat single-water into the baking chamber and reduce its metal consumption, the edges of hollow semi-cylindrical curved elements. inward with the formation of gutters and part of the tubular electric heaters installed in these gutters with the formation of an additional chamber of radiation-convective heating above the hearth of the furnace. 18 5 2 25 20 19 Figure 1