SU1214043A1 - Bread baking oven - Google Patents

Abstract

A bakery oven containing a dead-end baking chamber with a metal overlap and a pre-chamber leader for processing dough billets with steam, a horizontal louvre-poikovy conveyor, a firebox, and four metal heat boxes connected by gas ducts located between the branches of the conveyor and heating channels located under the overlap baking chamber, in view of the fact that, in order to create an optimal thermal regime over the baking zones and more efficient use of heat to increase the power of and, improving the quality of the manufactured products, reducing lumping and fuel consumption, the heat boxes are mounted in series in the same plane and interconnected in pairs through one, with the first two heat boxes communicating with the furnace, and the two last ones with heating channels, each The pairs are made of sheet steel of different thickness and have a fire-resistant hardwood of different sizes inside. with 9 (L and J v, f TTV-F L, -J 1UJ / II // //////// W sh, 1. i y. kf. l ,,, ... 1.l .... t .., t -f iff, GG Ct -f .. II // ..у .. .kf, GG Ct -f .. III IsD About 4 CO fi. I

Description

one

The invention does not relate to the baking industry, in particular to baking ovens,

. The purpose of the invention is to create an optimal thermal condition over the baking zones and more efficient use of heat to increase the power of the oven, improve the quality of the products produced, reduce heat consumption and fuel consumption.

The proposed oven has a more developed heating system with sequential movement of heating gases and more rational use of heat in the baking zones, increases the power of the oven, improves the quality of baked products, reduces packaging, which results in savings. Consecutive connection of gas ducts of heat-transfer surfaces ensures a significant reduction in the consumption of gas. Heating water in three heat recovery boilers provides hot water for the process line, and the steam generator installed in the furnace provides steam for the furnace and the proofer. Thus, there is no need to operate steam boilers, which leads to significant fuel savings and amortization of boilers.

Figure 1 shows a bakery oven, a longitudinal section; figure 2 - diagram of the ducts.

A bakery oven consists of a baking chamber 1 of a dead-end type, having a pre-chamber 2, which serves to moisten the dough pieces. Inside the baking chamber 1, a 2-thread conveyor 3 passing through the steam-humidifying pre-chamber 2 is established, the conveyor is formed by two endless parallel roller-roller chains, passed along the guides 4 and the envelopes of 3 pairs of chain blocks 5. Forty pins are suspended cradles The rear chain block has a device for adjusting the tension of the chains. The conveyor is driven from the electric motor through a gearbox and is controlled by a time relay (not shown).

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The furnace has a developed system of heat transfer surfaces, which consists of a set of 6, a furnace 7 designed to burn any 5 fuel, four-burned boxes 8 sequentially located between the branches of the conveyor in one horizontal plane, the first two receiving primary heating gases, and the second two , connected to the first in series through one duct 9, use these gases again, and the three upper heating channels 10, located above the metal ceiling 11.

The bakery oven is working smoothly.

 The fuel is burned in the furnace 7, flue gases from the furnace through ducts 12 through the gates 13 are fed from one side into the first fire box 8, and on the other hand into the second fire box 8. Bypass ducts 9 from the first fire box the gases enter the third fire box, and from the second heat box 8 - in the fourth fire box.

The first and second flame boxes 8 are located in the baking chamber of the oven in the I baking zone, through which the most hot primary gases pass, which corresponds to the I zone.

35 Having removed some of the heat, the gases enter the bypass ducts 9 into the second two boxes, which corresponds to zone II of baking.

40 Then, along the two vertical flues 14, gases from the right and left enter channels 10 above the ceiling sheet, then collect the ceiling in the middle channel of the sheet and go to the burs and

45 further into the chimney 15. Heat transfer in zone III is carried out from two boxes 8 of the II baking zone in their lower part, which is insulated with a refractory rake of the corresponding

50 thickness. Next, the heat transfer comes from the bottom of the two boxes 8 I baking zone, insulated with a refractory tool of greater thickness, which corresponds to the IV baking zone.

thirty

FIG. 2

Claims (1)

A bakery oven containing a dead end baking chamber with a metal overlap and an external pre-chamber for steam processing dough blanks, a horizontal hatch-hearth conveyor, a furnace, and four metal heat boxes connected between the conveyor branches located between the conveyor branches and heating channels placed under the baking floor chambers, characterized in that, in order to create optimal thermal conditions in the baking zones and more efficient use of heat to increase the capacity of the furnace, To improve the quality of manufactured products, to reduce caking and fuel consumption, the fire boxes are mounted sequentially in the same plane and are paired with each other through one, while the first two fire boxes are in communication with the furnace, and the next two with heating channels, the fire boxes of each pair are made of sheet steel of different thicknesses and have inside a fire-resistant stub of different sizes.