SU968A1 - Continuously operating bread oven - Google Patents

Description

Continuously operating bread ovens known so far in practice work almost exclusively in such a way that the boards with products baked on them gradually move in a horizontal direction, with the products being laid on the boards at one end of the oven and taken out ready at the other end, after which the boards make the whole idle reverse. Due to the considerable size of the space required for such a device, the bread ovens operating according to this principle are of very limited distribution.

In addition, in the above devices, ovens did not always take into account steaming requirements and temperature changes, as baking products for the most part during the first period of the liver must be surrounded by pairs and exposed to high temperature in order to form on the surface of the bread requiring a strong and shiny outer crust, while in the next baking period the napTji must be removed and the temperature must first slowly decrease and then rise again, reaching, at the end to oncov, initial temperature.

The present invention aims to eliminate these disadvantages of existing furnaces.

FIG. 1 shows a longitudinal section of the proposed furnace; FIG. 2- cross section; in fig. 3 is a horizontal section of the furnace and in FIG. 4-15 - details of the drive mechanism and the device of the furnace.

The furnace consists of a chamber, which is a channel that is shaped like a right triangle (Fig. 1), is located downward by the hypotenuse and has a quadrilateral shape in cross section (Fig. 2).

The internal device of the oven consists of three wheels 2, 3 and 4 located at the top of the channel, connected by chains of the type of Gall chains, on which, baking boards are suspended, which carry the baked products and are mixed inside the oven at a rate that is set depending on the duration period of the liver. Baking boards are loaded in a uniform sequence.

baking products through the bore hole 1 (Fig. 1), after making a short upward path, rounding the first pair of driving wheels 2, the baking boards move in a straight line horizontally or with a slight rise or slight slope, then at the end of this first period These boards bypass the second pair of drive wheels 3 and move in the opposite direction, during the second period, in a strongly inclined direction, at the end of which board the third pair of drive wheels 4 is bypassed and vertically upwards again, t move past the holes 1, where they are removed from the finished article, instead of which they become m article pedlezhaschie baking. The duration of this closed path corresponds to the duration of the liver of the bread product, according to which the speed of movement of the chains should be established.

During the first period, as indicated above, steaming should occur, which is achieved by the fact that at point 5, the steam surrounding the products to be baked enters the working space. Above the upper channel of the furnace are several valves or flaps 6, 7 and 8, which allow the vapor to be withdrawn either to the outside or to the exhauster, 9, introducing them again into the furnace through channel K), so that they again act on the fresh products. Looking at the time during which the vapors should act on the bread, valves 6, 7 and 8, respectively, open or close; if, for example, as shown in the drawing, valves 6 and 7 direct the vapors to the exhauster .9. and the valve is 8-atmosphere, these vapors act on the products to be baked only for a few minutes of the first period; if, however, valve 6 is closed and valves 7 and 8 are opened or attached to the exhauster .9, the couples will be able to act on the bread for about half of the first period.

Due to the reverse introduction of the vapors released by the baked products and the use of the latter for steaming freshly planted bread, the latter gets a better color than if it is affected only by water vapor; In addition, in the case of continuous operation of the furnace, the need to supply water from the outside, which is required only at the beginning of the furnace operation, is eliminated.

The heat conditions in the oven are designed in such a way that during the first period the bread is exposed to the highest temperature, which during the second period slowly decreases as the baking boards at this time move back along a significant slope, where the temperature will always be lower than in the upper parts x channel furnace; during the same lifting products from the wheel 4 to the loading opening / temperature gradually increases. This distribution of temperatures corresponds to the usual distribution for baking practice, since, when operating in a periodically operating bread oven, the latter is also heated up first, then the temperature is slowly lowered, and finally, the oven is again heated to the initial temperature.

The furnace can be heated, as shown in the figure, by means of Perkins tubes, and the required temperature distribution is achieved by appropriately selecting the ratio between the exposed and insulated tubes inside the furnace. The firebox can be equipped, as indicated in the device shown in the drawing, with a flat grate, instead of which, however, due to the continuous operation of the furnace, a moving grate or other mechanical combustion device can be used, which is a greater ease of adjustment heat and smokeless burning of fuel. The heating of the baking oven can be carried out not only by Perkins tubes, but also directly or by using individual chimneys or by other means. If desired, the oven can also operate in such a way that the finished products are removed at point 13 through the holes shown by the dotted line, after which the baking

the boards, during the third period, are slowly warmed up and at point 1 are again loaded with fresh products.

Moving parts of the internal mechanism of the furnace drive (are moving, as shown in Fig. 3, from the engine 15, allowing speed control, or some other adjustable drive mechanism.

FIG. 4-15 show the devices and parts of the fixture for mechanically loading and emptying the above described bread oven in conjunction with the fixture for automatically and periodically moving the baking boards, with FIG. 4 shows these devices in longitudinal section; FIG. 5 - in horizontal section; FIG. 6, in front view, FIG. 7 shows a section along the line ab in FIG. 4, FIG. 8 along c-d in FIG. 4, FIG. 9 - in section along the line e- / in FIG. four; FIG. 10 and 11 illustrate the arrangement of the toothed rims of the driving mechanism and the distribution of the various working motions; FIG. 12 -15 depicts the transverse sections of the rods 20.

Shown in FIG. 4 and 5, the hole 16 in the furnace stack corresponds to the hole 1 in FIG. 1 and 3; the articles to be baked are inserted through this opening into the oven and the finished products are removed. The baking boards 17, which move inside the oven in a closed path, are freely inserted into the hanging supports 18, which are movably fixed to the chains 19. The chains 19, and with them the boards 17, do not move, continuously, but periodically, but precisely so that when one board 17 is installed in front of the opening 16, the movement is temporarily stopped.

Below the hole 16 are two round rods 20, which can be moved in the horizontal direction and rotated around its axis; These shtangs are moved into the oven and again moved out of it, respectively, entering baking boards 17 lying on them with fresh products, or withdrawing these boards with finished products. For this purpose, the bars 20 at the end facing the oven are provided with a length equal to the width of the baking board, a small cut 21 and the same.

but a deeper slice 22 (Fig. 12-15), which slices are offset from each other by approximately 90 °. The movement of the shtang 20 occurs in such a way that these rods are first pushed into the furnace under the plank 17 lying on the suspensions 18, with their deep cut 22 facing upwards, then turning approximately 90 ° so that at the top there is a small cut 21 (Fig. 9 and 12 -14) and, accordingly, the board 17 rises from the hangers and finally moves together with the board 17 back from the furnace. After the finished product is removed from the board 17 pushed out and a fresh product is applied to it, which can be done by hand or automatically, the rods 20, facing a small slice 21 upwards, are pushed back into the furnace along with the J7 board, after which they are turned in the opposite direction approximately 90 °, so that at the top there is again a deep cut 22 and the board 17 will again take the correct position on the suspensions 18; Then, the legs 20, at the same angular position, i.e., with the section 22 facing upwards, are pulled out of the furnace and remain in that position until the next board 17 arrives before the opening 16, after which the described operations are resumed.

In order to communicate the longitudinal displacement to the rods 20, they are arranged in the form of toothed racks, the teeth being located in two places 5 and 24 approximately against the deep and shallow cuts 22 and 21 (Fig. 12-15), since the rods 20, according to the above, should slide into and out of the furnace at both these positions.

The longitudinal movement of the shtangs 20 is carried out by two gears 26. sitting on the shaft 55. in view of which, both rods 20 have two rows of teeth 2-j in the place in which they are rotated in engagement with gears 26 and 24, corresponding to both sections 21 and 22 (Fig. 12 and 15).

The turning of the shtang 20 is carried out by segments 27. whose shape corresponds to the transverse contour

the rods and each of which enters its spike 28 (Fig. 13) into the groove 29 of the corresponding rod in such a way that when the segments 57 are rotated by approximately 90 °, the rods 20 also rotate by the same angle; while preserving the possibility of pro-divisional passing past the segments; 27. These segments 27 are connected to each other by the hinges 30 (Fig. 8), t 31 i and the lever 32 in such a way that i they turn together with the rods 20 either inwards or outwards than; lateral mixing of the boards 7 is eliminated when they are raised or lowered.

To close the opening 16 there is. opening the inside with a rotatable door 33, fixed on the shaft 34; this door, at the moment when the board 17 moves out of the furnace or moves into the last, opens automatically and immediately closes behind the board again.

The sprockets 55 correspond to the designated numeral 4 in FIG. 1 and mounted on a common shaft 36, with which, as indicated above, they are rotated by an angle corresponding to the distance between two bakery | boards, at the moment when the board 17 is pushed into place and the rods 20 of the w - j chickpeas out. FIG. 4, this distance between the boards corresponds to approximately one quarter of the turning {5-T sprocket wheels;

For the total control of all these | the movements are served by a distributor wheel 37 fixed on the shaft 3S and rotated by means of a pulley 39 and operating at a variable speed of the engine or other drive device capable of controlling the speed according to the above mechanism 14; in fig. 3

Shaft 56, telling the movement of the chain; wheels 55 and boards 17 are rotated as follows: j

On the continuation of the shaft 56 a star is mounted in the form of a Maltese cross 40, equipped with a corresponding step of planks with a number of cavities 41 (Fig. 4-6), into which the prisoner on the distribution wheel 57 enters in succession; roller or lug 42 so that when

on each turn of the camshaft 57, for a short part of this turn, the star 40, and with it the sprockets 35, is rotated a quarter of a turn. As soon as roller 42 leaves the same depression of the star 40, the annular segment 43 of the distributor wheel 57 lies in one of the depressions 44 located between the cavities 41 and thus keeps the star 40 in a fixed position, which ensures accurate penetration of roller 42 the next depression 41. In the place where the roller 42 is located, the ring segment 43 has a break allowing the blade of the star 40 to move freely as it rotates under the action of this roller. Such a more forceful way of moving the chains presents the advantage that the movement starts slowly and without jerk, then accelerates and finally stops smoothly. The swinging movement of the lever 53, which rotates the tongue 20, is achieved by means of a connecting rod 4-J and a lever 46, the pulley or roller 47 of which is guided by the fist groove 48 on the circumference of the distributor wheel 57 of the corresponding shape of FIG. 7

The longitudinal movement of the rods 20, i.e. the reciprocating rotary movement of the shaft 2) and the gear wheels 26, is achieved as follows:

The wheels 26 have a diameter such that turning them one full turn corresponds to the entire stroke of the shchtang 20, so that when the latter are pushed in, the wheels 26 perform one full turn forward with the 2: 1 shaft, and one full turn in the opposite direction.

The shaft 23 extends to the sprocket wheel 57 and, by means of a gear wheel 49 seated thereon, interlocks with a gear segment 5 on the said wheel having two interruptions. In addition, this shaft .95 is engaged by means of two identical wheels i) l and 52 (FIG. 7) with the shaft 55 (FIG. 10), on which the gear wheel 54 has the same shape as the wheel 4.9, and also interlocking with two interrupted gear segment 5d of the distributor wheel 37.

The gear segments 50 and 35 are shown separately in FIG. 10 and 11; they are arranged in such a way that, when segment 50 engages with wheel 49, gears 86 receive a rotational forward movement, corresponding to which rods 20 are pushed into the furnace, while, as the gear segment 55 engages with wheel 54, gears S6 receive rotation in the opposite direction the direction and the bars 80 extend from the furnace.

Both having the same diameter, the gears 49 and 54 perform, as indicated above, each time one full turn; each of them is provided with a flat part on one 56 and on the other 57, with each wheel at the end of rotation adjacent to surfaces 58 and respectively 5.9 located between gear segments 50 and respectively 55, as a result of which both wheels 49 and 54 are closed, i.e. cannot be rotated.

In view of the engagement of gears 49 and 54, one of them, for example, wheel 54, must rotate backward when wheel 49 rotates forward, as a result of which recesses 60 are arranged in appropriate places between gear segments 55 and surfaces 59, in which teeth of wheel freely rotate 54: for the same reason, recesses 61 are arranged between the toothed segments 50 and the surfaces 58, in which the teeth of the wheel 49 freely rotate.

One full turn of the distribution wheel 37 corresponds to the following sequence of working movements (Fig. 10 and 11):

A. A quarter turn of the star 40, corresponding to the one-step movement of the baking boards 17.

B. Pushing the shtang 80 into the oven (deep cut 88 up).

C. Turning shtaig 80 by 90 °, so that a small cut 81 is set up and the bakery board 77 rises from the suspensions 18.

D. Pushing out the shtang 20 (with 1 slice 21 upwards) together with the board 17 from the oven.

E. Shtang 20 moving in (small cut 21 upwards) with board 17 into the oven.

F. The rotation of the rods 20 by 90 °, so that the deep sections 22 are set up again and the board 17 again sits on the suspensions 18.

G. Pushing the shtang 20 (in deep sections 22 upwards) from the oven.

Movement B begins even before the end of movement A, so that the legs 20 move under the boards 17 immediately after they are installed against the opening 16. A relatively long pause occurs between the movements of D and E, which is necessary to remove the finished product from the board 17 and place on her fresh bread. Finally, the last automatic movement is the opening and closing of the landing door 33, for which, on the extended shaft 34, the toothed sector 62 is fixed, which engages with the second toothed sector 64 (Fig. 6j, pivotally fixed on the axis 63. With this sector 64, the provided roller arm bo, on which the cam surface 66 of the distributor wheel 37 can act. As soon as one of the two projections of this fist surface 66 encounters the lever 65, the latter is pushed to the side and the door .55 opens, closing again As soon as lever 65 passes the indicated protrusion, it can return again to its free position (Fig. 6). Both protrusions of the fist surface 66 are arranged so that the opening and closing of the door 33 occurs for the first time during the movement D and the second time while moving .E.

Correspondingly, having modified the distribution mechanism, it is also possible with automatic furnace loading that the finished products move out from the furnace below (through the holes 13 in Fig. 1), and fresh products are introduced at the top, for example, through the hole 16 in Figs. 4 (1 in FIG. 1).

SUBJECT OF THE PATENT.

1. Continuously operating bread oven, characterized in that for the movement and direction of endless

chains carrying boards with products baked on them are three driving wheels 2, 3, 4 installed on the corners of the baking channel so that the products move first in a straight horizontal or slightly up or down direction, then make a return trip with a significant slope down and, finally, rise vertically up again to the mounting hole (Figures 1-3).

2. The form of execution of the furnace mentioned in p. 1, differs with the fact that the devices 6, 7, 8 installed above the horizontal bend of the channel for drawing vapor, besides communicating with the atmosphere, are connected to the exhauster 9, which serves to bring the elongated vapor back to freshly planted products in the oven m (Fig. 1).

3. The form of execution of the furnace mentioned in p. 1, characterized in that, to remove finished products and overlay fresh ones, two or more can be longitudinally displaced and rotated round shtangs 20, which at the end facing the furnace are equipped with two corresponding wider baking boards with slices; deeper 22 and shallower 21 - in such a way that these shanks 20, when stopping periodically moving forward boards, move in deep cuts 22 under the board and then turn, resulting in small sections 21 under the board, causing it to rise from the IS support, after which the strings 20, together with the bakery board, are moved out of the oven and, after a certain period of time, serving to remove the finished products and superimpose fresh ones, are pushed back into the oven, then turned back in the opposite direction, so that the upper end comes in deep sections 22, according to which the board 17 again sits on support S, after which the rods slide out of the furnace without the board (Figs. 4, 5, 12).

4. The form of execution of the baking oven mentioned in p. 3, characterized in that to communicate the movements to the rods, also to move the baking boards, as well as to open and lock the landing door, the distribution wheel 37 is arranged in such a way that all these movements they are performed when they make one complete revolution (Figs. 5, 6, 7, 10, and 11).

5.When marked in p.p. 3 and 4 ovens, the use of a device for moving the tongues 20, characterized in that they are provided with two corresponding both cuts 21 and 22 with a series of teeth 23 and 24 (Fig. 12), with which the gears 26 (Fig. 4, 5 , 6, 7, 10 and 11), making a full turn when moving the thongs for the entire stroke length and tightly connected by means of a common shaft So to a gear wheel 49, which engages with the gear segment 50 of the distributor wheel 37 having two breaks, which shaft 23, besides, it is connected, by means of two identical wheels 31 and 52, with the second shaft 33 carrying the gear 54, which also interlocks with the second, having two breaks, the gear segment 35 of the distributor wheel 37, so that with each revolution of the wheel 37 and at the respective positions and lengths of the gear segments 50 and 53, the shaft 23 is rotated twice alternately back and forth and, accordingly, the rods 20 are twice moved into the furnace and moved out of it, and the gears 49 and 54 are provided with flat parts 56 and 37 respectively, which, after each rotation of these wheels, lie on the surface 58 and 59 The impeller wheel 37 and, thus, are closed in a fixed position, holding the pole 20 in the same way, and on the circumference of the distributor wheel 37 between the toothed segments 50, 35 and the surfaces 58 and 5-9 there are corresponding recesses 60 and 61, allowing gear wheels 49 and 54 to make their idle rotation in the opposite direction unhindered.

6.When marked in p.p. 3 and 4 of the furnace, the use of a device for turning the rods 20, characterized in that each of them has an Ivent 27, which has its own spike 28, aperture 28, and these segments, which rotate appropriately with the strings, 27 are split between each other by the joints 30, 31 lever 32, and connected with the lever 45, with a lever which, by its projection or role, enters the distribution wheel 57 on the periphery 57 of which is shaped so that with the full rotation of the distribution wheel 37, the rod 20 doubles at the proper moments -. 5, 8, 12-15).

Under the above in p.p. 3 and 4

I, the use of jigs

juvenile baking

W 17 or periodic rotation

JX wheels 33, characterized by

. common with these wheels shaft 56

: Ena star 40, equipped with the appropriate number of hollows

) ig. 4, 6) G in which the sequence enters respectively on the distribution wheel 57

or the protrusion 42 (Fig. 5), moreover,

Roller exit roller 42

41, the ring segment 43 on the distribution wheel 57 is placed in one of the recesses 44 between the valleys 41 of the star 40, so that the latter and the chains 19 and the baking boards 17 are held in a stationary position until the roller -42 enters the next cavity, thanks to at each turn of the distributor wheel 57, a periodic movement of the baking boards occurs at the appropriate moment.

8. With the above in p.p. 3 and 4 furnaces, used to control the landing door 55 (Figures 4, 5, 6 and 7) mounted on the shaft 34 with a roller lever -5, with intermediate gear sectors 62 and 64, driven by a sprocket wheel 57 and equipped with two projections of the cam surface 66 in such a way that with each turn of the dispenser wheel 57 the oven door 55 opens and closes again, namely, at the entrance and exit of the baking board 17.

to patent in-tsaF, Kyut No. 968,

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