SU654227A1 - Baking oben - Google Patents

Description

One hundred drops on the surface of the blanks.

The purpose of the present invention is to improve the uniformity of the distribution of steam across the width of the hearth and to reduce its consumption.

This goal is achieved by the fact that the perforated pipes in the humidification device are installed along the direction of movement of the conveyor floor and are bent according to the shape of the profile of the inclined and horizontal sections.

Perforated pipes are installed in an amount equal to the number of longitudinal rows of laying blanks.

The main pipe is installed at the entrance to the hydrothermal treatment zone and is connected to the lower ends of the inclined section of perforated pipes.

FIG. 1 shows a longitudinal section of the steam humidification zone of the furnace; in fig. 2 - operation diagram of the steam humidifier.

The steam humidifying device contains perforated pipes 1 (FIG. 1) connected to steam supply manifold 2 by means of control valves 3. The pipes are placed in the steam humidification chamber 4 of the baking oven. A working branch 5 of a conveyor hearth, made in the form of a vertically closed mesh or lamellar conveyor with a tension drum 6, having local elevation in the area of steam louver with two inclined 7 and 8 horizontal sections. Perforated pipes 1 are bent according to the shape of the profile of the inclined (lifting) and horizontal sections of the working branch 5 of the conveyor hearth. The steam supply manifold 2 is connected to the lower ends of the perforated pipes and is placed at the entrance to the steam humidification chamber 4. The number of perforated pipes is selected according to the number of rows of laying the dough pieces 9 on the working branch 5 of the conveyor hearth.

Steam from the external system is supplied via a steam line 10 (FIG. 2) with a common shut-off valve 11. A tube 12 with a valve 13 is provided in the lower part of the collector 2 for periodically flushing the condensate.

Steam-moistening device of the proposed design works as follows. Low-pressure saturated steam is supplied from the external system via a steam line 10 to a manifold 2 (Fig. 2). As the dough blanks 9 are laid on the working branch 5 of the conveyor hearth, in the direction indicated in FIG. 2 with an arrow; the blanks pass under the steam supply manifold 2 and fall under the curved perforated pipes 1, each with a longitudinal row of the workpiece corresponding to a perforated pipe. From the holes in the perforated pipes, steam is supplied to the surface of the dough pieces, by condensing which the surface of the billets is moistened. The blanks are exposed to steam all the way along the inclined (lifting) section 7 of the local elevation of the working branch 5 of the conveyor and the horizontal section 8 of this elevation. Uniform steam supply to the workpiece

the width of the hearth is adjusted by means of valves 3 at the entrance to the perforated pipes. The condensate from the system is removed by periodically opening the valve 13 on the pipe 12.

The technical and economic efficiency of using the proposed steam-humidifying device consists in ensuring an even distribution of the amount of steam supplied to the hydrothermal processing of dough pieces over the entire width of the baking oven. Uniform steam supply improves the quality and presentation of baked goods.

A decrease in the specific steam consumption during baking is achieved by increasing the efficiency of the process of steam humidification of the blanks. Due to the bending of perforated pipes in the shape of the bend profile of the working branch of the conveyor hearth and the installation of each pipe over its row of longitudinal stacking of the blanks, they ensure uniform steam supply to the surface of each blank, resulting in the best conditions for condensation of steam on the blank surface and for moisture sorption.

Installing a steam supply manifold at the entrance to the steam humidification zone and connecting to it the lower ends of the inclined section of perforated pipes provides optimal conditions for condensate to drain from the cavity of the pipes and for purging the system.

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Claims (3)

1. A bakery oven containing a conveyor under, having an elevation in the zone of hydrothermal processing of dough pieces, formed by three sections, two extreme of which are installed with a slope, and the middle is horizontal, and is placed above the bottom of the steam humidifier, including a steam supply collector and connected to perforated pipes thereto, characterized in that, in order to increase the uniform distribution of steam across the width of the hearth and reduce its consumption, perforated pipes 1 are installed along the direction of the two The curvature of the conveyor hearth and curved shape of the profile of the inclined and horizontal sections. 2. Furnace according to claim 1, characterized in that the perforated pipes are installed in an amount equal to the number of longitudinal rows of laying the blanks. 3. A furnace according to claim 1, characterized in that the steam supply manifold is installed at the entrance to the hydrothermal treatment zone and connected to the lower ends of the inclined section of perforated pipes. Sources of information taken into account during the examination 1. Mikhalev A. A., Sigal M. N., Volodarsky A. V., Isakhakova N. A., New Unified Tunnel Furnaces PHC Constructions KTIPP, M., publishing house TsNIITEILegpishchemash , 1971, p. 6-9.