SU1223871A1 - Laboratory bread-baking oven - Google Patents

Description

2. The stove according to claim 1, characterized in that the vertical shaft of the proofer is located in the upper part of the baking chamber and is mounted under it, with this 17th

one

The invention relates to the food industry and can be used for proofing, baking molded and hearth bread varieties in laboratories, mills, bakeries and ren when controlling the production process and the quality of raw materials

The purpose of the invention is to evenly distribute the heat flux along the entire perimeter of the bottom of the proofer and to create the same steam and moisture regime in the processes of proofing and reducing the loss of bread itself.

This goal is achieved by creating the same vapor-moisture conditions for proofing dough blanks over the entire area of the proofer by mixing the steam-air mixture and eliminating the heat flow on the vapor-moisture regime inside the proofer.

FIG. 1 shows a schematic representation of a laboratory bakery oven, a general view; in fig. 2 is the same longitudinal section; FIG. 3 shows section A-A in FIG. one; in FIG. 4 a section BB in FIG. one.

The laboratory bakery contains fortified one above the other baking and proofing chambers 1 and 2 with baking plates 3 and 4, respectively, tubular electric heating elements 5 and steam humidifiers 6 and 7. Bottoms 4 of the proofing chamber are fixed on the vertical shaft 8 and have holes 9, Vertical shaft 8 of the proofer chamber 2, it is advisable to place the upper part in the baking chamber 1 and mount it under 3 on it. The vertical shaft 8 of the upper part of the proofer 2 should be made detachable and in the place of the connector be provided with an insulating coupling 10. The laboratory bakery oven contains

The vertical shaft in the upper part of the proof chamber is made detachable and, in the place of the connector, is provided with a heat insulating coupling.

also a welded frame 11 made of sheet steel, inside of which baking chamber 1, a spacing chamber 2 are located, a drive for rotating their baking plates 3 and 4, a vertical shaft 8 with baking chambers 3 and 4 fixed on it and baking chamber 2 , steam humidifiers 6 and 7. In the upper part on the front surface of the furnace there is an opening panel 12 for control devices and control of the operation of the furnace.

The baking chamber 1 has a rectangular shape, is made in the form of a welded steel sheet construction and is installed in the frame 11 on two corners 13. In the front part, the mouth of the baking chamber is attached to the frame 11. Inside the baking chamber 1 is installed under 3 round shapes, fixed rigidly on a vertical shaft B and having round through holes 14, the diameters of which decrease from the center to the periphery. Top and bottom pod

3 ustvgovlen tubular electric heating "shnye elements 5, under the hearth

in the amount of five pieces and above the hearth

in the amount of four. Upper p d

Heaters 5 are blocked by a screen 15, rotated with the shaft 8. On the bottom wall of the baking chamber 1 there is an evaporator plate 16 of fixture 7. The bakery lighting window.

Noah camera 1 with lamp t7 is located on its right side wall. In the upper front part of the baking chamber 1, the steam channel 18 is blocked by the gate. The landing window of the bakery chamber is equipped with a heat insulating door with a lock 19 with a viewing window having heat-resistant glasses 20 and a screen 21. In the lower right corner of the baking chamber 1 there are

two tubes 22, feeding a portion of water to the evaporator plate 16. At the top

Nastya baking chamber 1 is located sensor - thermocouple 23, with which help to maintain a given temperature.

Under the baking chamber 1 of the oven there is a rectangular projection chamber 2, made of sheet steel on the front side with a sealed door 24 provided with a viewing window. Inside the proofing chamber 2 there are two round hearth 4 fixed on the rotating shaft 1c 8. At the bottom The parts of the proof chamber are fitted with a tubular electric heater 5 in a steam-humidifying device 6 designed as a bath of water. In the upper part of chamber 2 a thermal sensor 25 is installed. A vertical shaft 8 on which the bottom 3 is fixed 4 baking chamber 1 and proofer 2 consists of two chasteyJsoedinennyh using thermal insulation sleeve 10. In the upper part of the furnace, the actuator 26 is mounted

The laboratory baking oven has two systems for supplying water to device 7, One system - measuring a certain portion of water using a piston metering device 27, and the second - measuring a portion of water using the measuring glass of the measuring glass 28. In both systems, a measured portion of water falls on the evaporator plate 16, located in baking chamber 2, evaporated by humidifying the atmosphere. The first system is used in those furnaces that are connected to the water mains. The second system works without a water main.

Laboratory bakery oven works as follows.

In the proof chamber 2, the temperature is set from 32 to 33 ° C. Using electric heating elements 5, water is heated in steam and moisture devices 6 and 7. Grain molds with dough pieces laid on them

(not shown) are placed in a heated spacer chamber 2. The latter is sealed and the rotation of the bottom 4 of the spacer chamber 2 at a constant angular velocity with a frequency of not more than 1.2 turns for 1 minute for a period of 40 to 45 minutes depending on dough moisture and mass of dough pieces. Rotation of the bogus 4 creates

inside the proofing chamber 2, the same mode for all forms of dough, regardless of where you are, is located in the pitches 4. In this case, the dough pieces are equally dealt with. Then

They include electric heating elements 5 of the baking chamber 1 and, after heating, are transferred to the chamber 1 of the dough pieces. Chamber 1 is hermetically sealed, driven, -to rotate it

3 and it is vaporised. In this case, the air in the chamber is stirred and the medium becomes homogeneous.

Fastening in the laboratory baking oven containing baking and proofing chambers with baking plates, tube-shaped electric heating and steam humidifying devices, the baking chamber of the spacing chamber on the vertical shaft and making the baking plates with holes all over the surface ensure uniform distribution of the flow over the surface. the entire perimeter of the bottom of the proofer chamber and creates the same steam and moisture regime in the process of proofing, reducing the marriage of bread caused by unevenness of proofing in separate forms. This contributes to that.

that the vertical shaft of the proofing chamber is located in the upper part of the baking chamber and is mounted under it, and the vertical shaft in the upper part of the proofer is detachable and in the place of the connector is provided with a heat insulating coupling that improves the thermal conditions in the proofer by reducing the heat to this chamber .

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FIG. five

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Claims (2)

1. LABORATORY BAKER on top of another baking and proofing chamber with hearths, tubular electric heating elements and steam humidification devices, characterized in that, in order to uniformly distribute the heat flux along the entire perimeter of the hearth of the proofing chamber and create the same steam-humidity mode during the proofing process and thereby reduce defective bread, the hearths of the proofing chamber are fixed on a vertical shaft and have open surfaces, Fis. T s (S s u s oo> 2. A furnace according to Claim. Characterized in that the vertical shaft of the proofing chamber is located the upper part in the baking chamber and is mounted under it, while the vertical shaft in the upper part of the proofing chamber is detachable and provided with a heat-insulating sleeve at the connector.