SU762830A1 - Baking oven - Google Patents

Description

The invention relates to the baking industry, in particular, to baking ovens, made in the form of a dead-end camera.

A bakery oven is known that contains a dead-end baking chamber, a steam-humidifying device with a hot water tank, a multi-turn lyulechno-poykovy conveyor, and a channel heating system that includes average Southern heating surfaces and a steam generator located in it [1].

A disadvantage of the known oven is that in it the wetting zone of the dough pieces is not allocated, as a result of which the reliability of the oven decreases, the quality of the finished product deteriorates due to the uneven processing of the blanks with a moisturizing medium and the bread of the cakes increases. ovens. 20

The aim of the invention is "improving the reliability of the oven, improving the quality of the finished product and lowering the package of bread.

. For this, the steam humidifier is installed in the zone of medium heating surfaces and is formed by sections, each of which is connected to a corresponding heating surface and to a hot water tank and is 30

The yen is in the form of a duct, the upper surface of which is set obliquely to the horizontal plane and has a longitudinal slit of variable cross section for the escape of steam.

FIG. 1 shows schematically the proposed furnace, a longitudinal section * in FIG. 2 - steam humidifying device.

The bakery oven 'is made in the form of a dead-end baking chamber 1 with an integrated conveyor 2 installed inside it, a steam-humidifying device 3 using tubular combs 4. The furnace is equipped with a furnace 5, side flue 6, gate valves (not shown), heating surfaces of radiator boxes 7, an individual steam-humidifying device, which is a steam generator section 8, connected by a feed pipe 9, with a hot water tank 10, each steam generating section 8 being designed as a straight a coal box with an inclined upper surface 11 and a longitudinal steam gap 12.

Baking oven works as follows.

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When burning fuel in the furnace 5, a mixture of sharp gases enters I / side ducts 6. And radiator boxes 7, then hot gas through horizontal ducts, gases are brought as close as possible to the stove's landing front and through the ducts above the upper overlap are sent to channels for heating the boilers and then in the discharge duct, equipped with a gate that regulates the thrust (not shown in the drawing).

. The steam humidifier 3 located in the rear wall of the furnace 5, utilizing the thermal radiation of combustible fuel, converts the incoming hot water from the hot water tank 10 through the feed pipe 9, through valve 13 and the water meter 14. The level is poured through the furnace pipe 15 into the sewer .

The steam generator sections 8, located on the side heating surfaces of the radiator boxes 7, utilize the thermal radiation of the passing gases, turns the incoming hot water from the hot water tank 10 through pipe 9, the level of the incoming water to the steam generator sections 8 is regulated by the valve 16, according to the applied water gauge glass 17, the overflow level through the overflow tube 18 into the water tank 14 of the overflow tube 15 and sewage.

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(The amount of steam condensed * on the surface of dough pieces is small and amounts to 5-10% of the total amount of steam entering the humidification. Gradually filling the level of steam generator sections 8 with water by opening the control valve 16 reduces the area of medium heating surfaces of radiator boxes to 50% 7 , the zone of relative humidity increases, which consequently reduces the temperature of the baking chamber 1; and also reduces the percentage of steam superheatability. The steam produced by the steam generator sections creates the second zone of moistening and through the longitudinal steam slots 12 abundantly washes the surface of the moving test doughs, while the steam cools and condenses on the surface of the blanks.As a result of the increase in the humidification zone and the amount of condensed steam on the surface of the dough pieces, .4%, then baked products go to high-temperature zones and further to the after-cooking zone, Products are baked without cracks and side explosions with good glossy Orcoyen and elastic crumb.

When baking rye-wheat and wheat-bread varieties of bread requiring a significant increase in temperature in the first (initial) zone and minimizing the humidity of the environment, 'you need a valve 19 steam humidifier-. Open the steam extractor to the atmosphere and drain water from the steam generating sections 8 by opening the valve 20 through the pipe 21, the water tank 14, and the overflow pipe 15 to the sewage system 22.

When baking wheat varieties of bakery products that require reducing the temperature of the baking chamber 1, creating relative humidity and increasing the duration of hydrothermal processing, the dummy-dough conveyor 2 is supplied to the initial wetting zone. The closure valve 19 is subjected to hygrothermal steam treatment coming from the steam humidifier 3 through the tubular combs 4. However, due to the steam overheating by the high thermal radiation of the heating surfaces of the radiator boxes 7,

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Claims (1)

Claim Bakery oven containing a dead-end baking chamber, steam humidification device with a hot water tank, a multi-turn lulech-poikovy conveyor and a channel heating system including a medium heating surface and a steam generator located in it, characterized in that, to improve the reliability of the oven, the quality of the finished products and lowering the packaging of bread, steam. a humidifying device is installed in the zone of medium heating surfaces and is formed by sections, each of which is connected to a corresponding one; the heating surface and to the hot water tank is made in the form of a duct, the upper surface of which is set obliquely to the horizontal plane and has a longitudinal slit of variable cross section for the escape of steam.