SU1324613A1 - Set for baking flat cakes - Google Patents

Abstract

The invention relates to the bakery industry, and is aimed at improving the quality and shortening the baking time of Uzbek bread. The purpose of the invention is to improve the quality of the cakes and reduce their baking time. The pistons 9 of the forming mechanism are installed above the entrance section of the upper branch of the conveyor 2 in the zone of action of the microwave energy sources of the baking chamber 5. The infrared energy sources are installed under the lower branch of the conveyor 2. Iodics 3 dp dough pieces are made of ceramic in the form of cylinders with a perforated top surface. Inside them, reciprocating reciprocating pistons are mounted during the molding and baking cycle. The gradual movement of the pistons produces a chain dacha 16, the branches of which are inclined with respect to the branches of the conveyor. The chain pistons are kinematically connected by the rods 14. As the pellets move, the distance between the chain and the upper branch of the conveyor 2 increases, and between the lower branch and the chain decreases. Moving the pistons inside the pods during molding and baking increases the adhesion forces of the dough pieces to the pods 3. This ensures a reliable hanging position of the billets in the baking area by IR energy. The porosity and quality of the finished cakes are improved. 2 Il. (Lv Lv /

Description

The invention relates to the food industry, namely, apparatus for forming and baking bread using the energy of electromagnetic fields.

The aim of the invention is to improve the quality of the cakes and reduce the production time.

Figure 1 shows the installation

for the production of pellets, a longitudinal section; figure 2 - node ceramic podike.

The installation contains a baking chamber 1, inside of which a chain conveyor 2 with ceramic holders 3 is installed. Under the upper branch of the conveyor is placed a metal sheet 4, which, with the upper overlap of the baking chamber, forms a resonator chamber 5 s. source of microwave energy, which serves as a magnetron 6 at 2450 MHz. For a uniform distribution of the electromagnetic waves of the microwave range, a metal dis- tor 7 is used. Narrowing the ends of the resonator chamber 5 ensures that it attenuates the microwave waves outside of the ends, and also allows for weak microwave heating during the molding of the pellets. The continuous molding of cakes contains a crankshaft 8 with pistons 9 of non-metallic material. The dough blanks were loaded through the .stock 10 directly onto the ceramic boards 3.

The pellet molding mechanism is driven by an electric motor 11 mounted above the inlet section of the upper branch of the conveyor 2. Ceramic pods 3 are made with a perforated top surface, are installed in a staggered order and have a base in the form of hollow cylinders 12. All the perforations are square placed on the surface occupied by the dough piece when planting cakes on podik 3.

Uniform perforations and small diameters of perforation holes (1-2 mm) prevent suction and tearing of the dough into the hearth, since the dough stretching force is much greater than its suction force toward the cavity of the cylinder 12. To improve the centering of the dough piece and efficiently fit the dough, Semi-55 Adjacent to the chimney 22 of the upper wall of the form of a pellet with shoulders of the top 23 is perforated.

The installation works as follows.

n the perforated surface of the pod 3 is 3-4 mm deep, forming

collet from the edges of the podik 3. Formed with a thus deep matrix with a perforated bottom dramatically increases the effective adhesion of the test

blanks during molding and baking. A piston 13 is mounted inside each cylinder 12, which is driven in reciprocating motion by means of a rod 14. A second

the end of the rod 14 is fixed on the sleeves

15 and kinematically connected to the transmission chain 16, which is installed inside the conveyor 2 at an angle to its branches. In the course of the movement of the conveyor 2, the distance between the branches of the latter and the chain

The transmission 16 is changed, resulting in movement of the rod 14 and, accordingly, the piston 13, which leads to a change in the cylinder volume.

between the runner 3 and the piston 13. In this case, the distance between the upper branch of the conveyor 2 and the transfer chain 16 increases as the cake moves, and between the lower branch of the conveyor 2 and

transmission chain 16 is reduced.

An infrared energy source — emitters 17 — is installed at the bottom of the baking chamber. Water sprinklers 18 are used for periodic water spraying. The finished cakes are removed by rotating the device 19 on the tray 20 of the finished products. The pellet forming mechanism, baking chamber 1 with microwave and infrared power sources are installed according to the technological process.

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Between the upper and lower branches of the chain transmission 16, the panel 21 is embedded at an angle to remove flue gases that heat the ceramic pods 3 with cylinders 12 on the inner side of the conveyor 2, which is necessary to form the bottom cake crust.

The lower part of the conveyor 2 is designed in such a way that the pellets pass over the JK-iz of the beaters 17 at an angle, which ensures the directionality of the ear, 1 :; products of combustion and evaporation from the bottom up, i.e. on the right side to the chimney 22. At the angle, the bottom panel of the frame is also made, and if any waste falls, they are collected in the lower part.

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Wheat flour is prepared for Uzbek bread by the recipe with a moisture content of AO-43%. After rounding and binning, a certain portion of the billet is loaded through the hatch 10 onto the moving ceramic pods 3. With intermittent movement, the billet goes under the first piston 9, which forms it with one blow of a certain

thickness (3.5-4 cm) in the center of the cake. O 14 the piston 13, and the working volume of the zilin- On the next forming nopbJHe 9, the firing 12 between the piston and the upper surface of the pod 3 increases. Since the holes of the perforation of the ceramic hearth are closed on top of the dough 5 by the workpiece, and the piston 13 fits snugly to the inner wall of the cylinder

the cooking is molded to a thickness of 2.5-Zcm, and at the last — in a two-stage molding — to 1-1.5 cm. Thus, sequential discrete molding of the cake is carried out. The whole process is carried out in the narrowing end of the resonator chamber 5 by the pistons 9 of the molding mechanism, which are made of non-metallic materials. During the shaping, the dough piece is heated by microwave energy. Such parallel molding and heating of Malmie with microwave power does not completely seal the centers of vaporization 25 and provides good porosity during baking the cake. Improving the quality of finished products is also the fact that with sequential molding of the pro-12, with an increase in volume between the piston and the podik, it creates a certain vacuum that tightly draws the dough cake into a podik, i.e. increases the adhesion pressure of the dough billet on the bottom 3. At the same time, in the baking zone of the dough billet forms the structure of the mum kish, as a result of which the strength of the lower crust increases. An increase in the adhesive pressure and an increase in the temperature of the dough provide the best adhesion of the pellet dough to the ceramic, and the stretching of the dough billet is perforated in the area

ki, which is considered essential when forming Uzbek bread.

After the pellets are molded, they are baked in the electromagnetic field of the microwave range for 2-3 minutes at 80-90 ° C. Here, the blanks are also heated by

Such sticking ensures normal retention of the dough cake at 35 hangs than the position in the baking zone by the infrared energy of the emitters 17 and prevents them from breaking off from the surface of the ceramic spikes 3. While the buns are moving, the lower branch of the conveyor / gas. During molding and baking in the microwave radiation zone of Podika 3 pa 2, under the influence of IR energy, it goes over the metal sheet 4, the last baking period of the thorium is kept at a constant amount of dough. Baking in the infrared field in the resonator chamber 5. The resulting higher position ensures that the evaporation products are removed through a first-rate heating of the surface and the formed upper wall 23 into the ducting of the specific cake of the cake, 22 -wave provided narrowing of the input and output of the camera. The radiation is absorbed at the entrance by the wet dough pieces, and at the exit by moist air. In the resonator chamber 5, baked mainly mungles, superficial crust is absent. Therefore, after volumetric heating, the cake is subjected to IR heating. On the lower leg of the conveyor 2, not unloading, give conditions similar to the traditional. Strength of dough sticking. As the pellets move to the unloading zone, the distance between the lower branches of the chain transmission 16 and conveyor 2 decreases and, accordingly, the volume between the upper surface of the ceramic plank 3 and a piston 13. At the same time, the force of the sticking of the cakes to the subsurge 3 is reduced, which facilitates the separation of the cakes from it in the zotandyr, in which the cakes grow in a higher position.

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In the initial stage of molding and pellets, the ceramic boards 3 have a minimum displacement of the piston 13. As the pods are molded and moved forward, the distance between the upper branches of the transfer chain 16 and the conveyor 2 increases. As a result, the chain drive 16 gradually attracts

12, with an increase in the volume between the piston and the podik, creates a certain rarefaction, which tightly attracts the dough cake to the podik, i.e. increases the adhesion pressure of the dough billet on the bottom 3. At the same time, in the baking zone of the dough billet forms the structure of the mum kish, as a result of which the strength of the lower crust increases. An increase in the adhesive pressure and an increase in the temperature of the dough provide a better adhesion of the pellet dough to the ceramic placement of the magnetrons 6 of the laser chamber 5.

Such sticking ensures normal holding of the test cake in a hanging position in the baking zone by the infrared energy of the emitters 17 and prevents them from breaking off from the surface of the ceramic pod 3. When the bottom cake moves under the influence of IR energy, the last baking period ends dough cakes. Baking in the infrared field in a higher position ensures uniform heating of the surface and the formation of a specific cake of the cake, unloading. An increase in the adhesion force of the tester 2 under the influence of infrared energy ends the last baking period of the dough cake. Baking in the IR field in a higher position ensures uniform surface heating and the formation of a specific cake of the cake, not unloading. Increasing the adhesion force of the dough. As the pellets move to the unloading zone, the distance between the lower branches of the chain transfer 16 and the conveyor 2 decreases and correspondingly, the volume between the upper surface of the ceramic base 3 and the piston 13 decreases. In this case, the strength of the cake sticking to the bottom 3 decreases, which facilitates the separation of the cake from it in the back of the blanks to the ceramic substrate as it forms Ani lozenges simultaneous but prevents misalignment blanks and their round form, which also improves the finished products and results in the appearance of a uniform thickness gi- vayuschego tensile force provides a good porosity and elasticity m quiche dough pieces.

The last operation is the separation of the pellets with the help of rotating accessories 19 from the ceramic base 3 and feeding finished products to the tray 20,

In the course of work, the discontinuous movement of the conveyor 2, the frequency of blows of the forming pistons 9, the baking temperature, the humidity of the environment, and so on are regulated.

The heating temperature in the installation during the molding of the dough piece is maintained in the range of 35–40 ° C, at microwave heating to 110 ° C, and at IR heating. to 16 and C. The duration of the pellet production process is 8 minutes, including 6 minutes for baking and 2 minutes for dp molding.

The installation makes it possible to reduce by 2-3 times the duration of production. It ensures uniform crust formation, correct shape, good porosity and obtaining high-quality finished product, minimizes waste products, reduces plant consumption by up to 20%, improves the sanitary-hygienic condition of pellet production, reduces the scrap of finished pellets by 50-60% due to the elimination of spontaneous separation

hanging pellets from podiki in the zone of infrared heating of pellets.

Thus, by making ceramic pods mounted on a conveyor inside the baking chamber with microwave and infrared energy sources, in the form of hollow cylinders with a perforated top surface, the piston rods of which are kinematically connected to a chain installed inside the conveyor so that the distance between the chain and the upper branch of the conveyor increase as the pellets move, and between the lower branch of the conveyor and the chain decreases, it increases the quality of the pellets and shortens their production time.

Claims (1)

Invention Formula A plant for the production of pellets, which contains a mechanism for the formation of pellets installed according to the technological process, a baking chamber with microwave and infrared energy sources and an inside conveyor with a chain and ceramic feeds, which in order to increase the quality of the pellets and reduce production time, each ceramic peg of the conveyor is made in the form of a hollow cylinder with a perforated top surface and has a piston located inside the cylinder, the stem of which is kinematically connected with I drink, wherein the distance between the upper run of the conveyor chain and is increased during the movement of the lozenges, and between the lower branch of the conveyor chain is reduced and / 5 16 Editor O. Golovach Compiled by A. Gorbachev Tehred I.Popovich Proofreader L.T. Order 2984/1 Circulation 362Subscription VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, Projecto st., 4 FIG. 2