SU797629A1 - Electric baker's oven - Google Patents

Description

(54) ELECTRIC BAKERY OVEN

I

FIELD OF THE INVENTION The invention relates to the food industry, in particular to the structures of electric baking ovens intended for baking pan bread.

Closest to the present invention is the CPS25 electric bakery oven, comprising a baking chamber divided into zones, a conveyor with baking forms, electric heaters and a device for supplying power to the electric heaters.

The furnace is heated by heating elements installed in the baking chamber along the conveyor 1.

The disadvantage of this oven is that the baking forms are heated by the medium of the baking chamber, which is an intermediate heat carrier between the heating elements and the baking forms, with significant heat losses occurring.

The purpose of the invention is to intensify heat exchange by providing contact heating, reducing the metal intensity of the furnace.

This goal is achieved by the fact that electric heaters are built into the walls of baking molds, and the device for supplying power to the electric heaters is made in the form of current-carrying guides.

connected to the lead ends of electric heaters by means of sliding contacts located on the surface of baking molds.

The current-carrying guides on the border between the zones of the baking chamber are provided with inserts of dielectric material.

FIG. 1 shows a furnace, a longitudinal section; in fig. 2 - multi-pan bakeware, cross-section; in fig. 3 - form, plan view; in fig. 4 - schematic diagram of the power supply.

The electric bakery oven contains a multi-light oven conveyor 1 placed in the baking chamber 2. The conveyor consists of multi-seat molds 3 moving along the guides 4, and when the conveyor moves, each shape pushes the next one.

The step-by-step horizontal movement of the forms in rows is carried out using power cylinders 5 with pushers 6 for the first and third rows and hydraulic cylinders 7 with pushers 8 for the second row. The transfer of forms from the first row to the second is carried out using a hydraulic elevator 9, from the second row to the third - using the elevator 10. In the initial zone of the furnace a parvuvlazhnitelnaya chamber 11 with steam distribution pipes 12 is provided. using a loading device 13. For unloading forms with finished products there is a discharge conveyor 14. In the upper part of the last zone of the baking chamber 15, infrared emitters 16 are installed, regulating the color intensity surface of baked goods at the final stage of the baking process.

The baking mold (Figs. 2 and 3) consists of a body 17 made of dielectric ceramics and resistance heaters 18 embedded in the body walls. The ends of the heaters are led out of the housing to the outside and connected to the sliding contacts 19, which interact with the current-carrying guides 4.

The power of the current-carrying rails 4 (Fig. 4) is provided from a common shield 20 to which a cable 21 is connected from an external power source. Each heating zone of the furnace corresponds to its own pair of guides with separate power supplied via cables 22. Dielectric inserts 23 are mounted between the guides of the various zones. The temperature control is controlled separately by zones using the control unit 29, which changes the voltage power supplied to the current-carrying rails 4 of each of the heating zones.

The furnace works as follows.

Baking molds 3 with dough pieces placed in them are fed by means of a loading device 13 into the steam humidification chamber 11. Then the hydraulic cylinder 5 moves the molds in the first (upper) row of the baking chamber one step equal to the mold length by means of the pusher 6. The same pusher moves the molds to one step in the last (bottom) row of the baking chamber. At the same time, the hydraulic cylinder 7 with the pusher 8 carries out horizontal shagovoy movement of forms in the opposite direction in the second row. Thereafter, the hydraulic elevator 9 performs vertical movement (transfer) of the form from the first row to the second. At the same time, the elevator 10 transplants the forms from the second row to the third. The work of all hydraulic cylinders, both horizontal and vertical, of the forms, is strictly synchronized and is carried out according to a predetermined cyclogram, depending on the baking time of this kind of products.

Pass the hygrothermal treatment in the steam humidification chamber And, the form 3 with the blanks come into the zone of active heating. At the same time brought out

contacts 19 are supplied with power from current-carrying guides 4. Under voltage, heaters 18 heat up the body 17 of the mold, through the walls of which the contact heat supply takes place

to the dough piece in the baking process. When a form is transferred from one zone to another, the contacts of the forms 3 are transferred through dielectric inserts 23 and interact with another pair of current-carrying rails, the voltage of which may differ from the supply voltage of the guides of the previous zone, due to which heating regulation is achieved. The change in the supply voltage in each of the heating zones is made by the control unit 24, which receives signals from the temperature sensors.

The color intensity of the top crust of the product is controlled by infrared emitters 16 in the final stage of the baking process. The regulation can be carried out both by changing the voltage of the power supply of the emitters, and by changing the quality of the simultaneously switched on emitters under constant voltage.

Technical and economic efficiency

The use of an electric furnace is that due to the intensification of heat exchange by providing contact heating, the specific energy consumption spent on baking products is reduced by 10.1% compared to the KPS-25 oven.

o Improving the convenience of adjusting the heating modes in different temperature zones of the furnace is provided by an independent supply of power and current-carrying rails of each zone. Due to the built-in baking forms of electric heaters, the heat inertia of the proposed furnace is significantly lower than electric furnaces with external heating of forms. The electric furnace of the proposed design is best suited for operation with an automatic

0 programmed baking process.

The metal intensity of the furnace, compared with the KPS-25 furnace, is 15-17% lower.

The reduction of metal consumption and the mass of the oven is ensured by the incorporation of heaters into the walls of the molds, which makes it possible to significantly reduce the height of the baking chamber, thereby reducing the height of the kiln carcass of the oven and the mass of thermal insulation.

Claims (2)

1. An electric bakery oven comprising a baking chamber divided into zones, a conveyor with baking molds, electric heaters and a device for supplying power to electric heaters, in order to enhance heat exchange by providing contact heating, reducing the metal intensity of the oven, electric heaters are installed in walls of baking molds, and the device for supplying power to electric heaters is made in the form of current-carrying guides connected to the lead ends of electric heaters slidable contact means disposed on the surface of the baking molds. V / x / 2. A furnace according to claim 1, characterized in that the current-carrying guides on the border between the zones of the baking chamber are provided with inserts of dielectric material. Sources of information taken into account in the examination of L Mikhelev A. A. Handbook of bakery production. M., “Food Industry, 1977, p. 312-313. sh FI.2.