SU1681809A1

SU1681809A1 - Tunnel oven for production of national bread varieties and confectionery

Info

Publication number: SU1681809A1
Application number: SU874342007A
Authority: SU
Inventors: Жора Мнацаканович Гаспарян; Мнацакан Жораевич Гаспарян
Original assignee: Ж.М.Гаспар н и М.Ж.Гаспар н
Priority date: 1987-12-14
Filing date: 1987-12-14
Publication date: 1991-10-07

Abstract

Изобретение относитс к хлебопекарной промышленности, а именно к оборудованию дл выпечки национальных сортов хлеба типа лаваш, матнакаш и кондитерских изделий широкого ассортимента. Цель изобретени - повышение качества выпекаемой продукции путем исключени попадани в пекарную камеру газа и припе- кани тестовых заготовок к поду печи. После предварительного прогрева пекарной камеры 2 и цепного конвейерного пода 3 до заданной температуры включают электродвигатель 11 посто нного тока, при этом число оборотов его выходного вала устанавливают в строгом соответствии с режимом выпечки того или иного издели . Раскатанные лепешки лаваша, матнакаша или др. изделий плавно передаютс с загрузочного транспортера 15 на конвейерный под 3 печи и направл ютс в пекарную камеру 2. Ввиду того, что камера 5 сгорани газа отделена от пекарной камеры 2 стенками 6, выполненными из жаропрочного материала , пригорани изделий не происходит. Температура керамических втулок конвейерного пода 3 при выпечке не превышает 250&deg;С, что вполне достаточно дл выпечки хлеба и др. изделий за один проход через пекарную камеру 2. 1 з.п.ф-лы, 3 ил. w ЁThe invention relates to the baking industry, in particular to equipment for baking national varieties of bread such as pita bread, matnakash and a wide range of confectionery products. The purpose of the invention is to improve the quality of baked products by excluding gas from entering the baking chamber and adding dough pieces to the hearth of the oven. After preheating the baking chamber 2 and the chain conveyor hearth 3 to a predetermined temperature, the direct-current motor 11 is turned on, and the speed of its output shaft is set in strict accordance with the baking mode of one or another product. The rolled pellets of pita, matnakash or other products are smoothly transferred from the loading conveyor 15 to the conveyor under 3 ovens and sent to the baking chamber 2. In view of the fact that the gas combustion chamber 5 is separated from the baking chamber 2 by walls 6 made of heat-resistant material, it burns products does not occur. The temperature of the ceramic sleeves of the conveyor hearth 3 during baking does not exceed 250 ° C, which is quite enough for baking bread and other products in one pass through the baking chamber 2. 1 Cpf-ly, 3 sludge. w Ё

Description

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Claims

Claim

1. A tunnel oven for national varieties of bread and confectionery, containing a frame, a baking chamber and a chain conveyor installed on it with an inclination to the horizon, and a gas heating system with a gas supply pipe placed in this chamber, characterized in that, in order to improve quality baked products by eliminating the ingress of gas into the baking chamber and baking dough pieces to the furnace bottom, the gas heating system includes a combustion chamber, the gas supply pipe being located in its lower part, the baking oven the measure is placed inside the combustion chamber and is separated from it along the entire length by walls made of heat-resistant 5 material and forming a closed loop in the cross section, the conveyor belt consists of series-mounted ceramic bushings placed on the axes of the chains of the conveyor hearth with the possibility of their free rotation.

2. Oven pop. 1, characterized in that it is equipped with a threaded regulator mounted on the discharge side of the furnace and pivotally connected at one end with the frame of the furnace and the other with the bottom of the combustion chamber to ensure a change in the angle of inclination of the latter.

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