SU1722348A1 - Method of baking bread in tunnel-type travelling oven - Google Patents

Abstract

The invention relates to equipment for the baking industry, in particular to baking conveyor ovens, and relates to a method of baking bread in a tunnel-type through-conveyor oven. The purpose of the invention is to improve the quality of bread. The method involves simultaneously loading a group of dough pieces onto a belt or bread forms of cradles of a conveyor carrying body, stopping that group in the heated oven space, creating a closed heat-insulated volume around it, holding, during which baking is done and, finally, unloading the finished bread at once.

Description

The invention relates to equipment for the bakery industry, namely to bakery conveyor ovens.

The known method of baking bread in through conveyor furnaces of the tunnel type, the essence of which lies in the fact that the main thing in this process is the load-carrying organ of the conveyor continuously moving at a certain rhythm, at the initial part of which the dough pieces are laid, then they are moved with it into the oven. A bakery conveyor oven is an internally heated tunnel — a pass-through device where different moisture and heat regimes are created over zones. Baking chamber in the usual sense (closed room) in the conveyor ovens do not. In the oven, the dough pieces are continuously moved, pass through the steam humidification zone, different heating zones and turn into loaves of bread. Next, the conveyor carrying body moves the loaves of bread out of the oven and there it is unloaded.

The need for continuous laying on the moving load-carrying body of the dough billet conveyor requires their continuous preparation with optimal quality indicators, which is practically impossible to accomplish. Processes such as fermentation and loosening of the dough, acid formation occur in a large mass of dough, then this mass is divided into pieces. It is impossible to produce each piece of dough with high quality indicators at the right time to load the conveyor. By zones, there are no conditions for controlling the quality of the processes occurring in the dough-bread in each baking zone. It is not possible to adjust the quality indicators of baking objects in the oven zones and bring them up to standard due to their continuous movement; therefore, a large amount of undercooked bread may occur. No opportunity

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unload loaves of bread from the oven at the moment of their readiness, since unloading depends on the duration of the passage of the load-carrying body through all zones. Due to the absence in the oven of the baking chamber, intense weathering of the bread aroma occurs. It is necessary to maintain the flow of dough-loaves of bread round the clock without interruption, especially in the places of loading and unloading. This heavy monotonous work adversely affects the health of personnel serving the conveyor oven. It is not possible to observe, control and correct the quality indicators of a specific group of loaves of bread, therefore such loaves are converted only into statistical units.

The purpose of the invention is to create conditions for baking bread with optimum quality indicators.

The goal is achieved by the fact that, according to the method of baking bread in a tunnel-type through-conveyor oven, which involves planting dough pieces on a conveyor carrying body, the dough blanks are aged in the furnace on the load-carrying body and unloading the bread, the conveyor blocks on the conveyor-carrying body are stopped by stopping in the heated space of the furnace with the formation of a closed thermally insulated volume around a group of dough pieces.

The essence of the method is that the group of dough pieces during baking is quiescent and baked for as long as it takes to get bread with high quality indicators.

When the invention is introduced in bread, the aroma is preserved, which is weathered in analog furnaces. In addition, the work of the baker is facilitated, labor costs are reduced, it is possible to introduce waste-free technology.

The invention is as follows.

First, the dough pieces are laid simultaneously on the tape or in the cradle form of a load-carrying body of a tunnel-type through-furnace conveyor along the entire baking length. After that, the conveyor is stopped, the furnace is closed, both from the entrance side and from the exit side of the conveyor,

for which the furnace must be equipped with flaps. Around the group of dough pieces in the oven creates a closed heat-insulated volume in which baking takes place, while the dough pieces are in a quiescent state, and the moisture and thermal processes necessary for baking bread, depending on quality indicators, and not depending on the rhythm.

With this method, the start of baking this group of dough pieces depends only on their readiness, and its duration depends on the achievement of optimal quality indicators for bread loaves. Unloading

Bread from the oven is produced at the moment they are fully prepared, i.e. after adjustment to the condition of this group of loaves. The furnace remains the same; only devices for creating moisture and thermal conditions are being rebuilt.

and add two dampers to close the through tunnel.

Claims (1)

Formula of the Invention A method of baking bread in a tunnel-type through-conveyor oven, which involves planting dough pieces on a conveyor carrying body, holding dough blanks in a furnace on a load carrying body, and unloading bread, in order to increase the quality of bread, dosing of the dough pieces on the load-carrying organ of the conveyor is carried out by stopping it in the heated space of the oven and forming a closed heat-insulated volume around a group of dough pieces.