SU1755759A1 - Bakery oven - Google Patents

Abstract

Use: in the field of meeting the vital needs of a person, namely for baking bakery and confectionery products, as well as for food processing and any drying. SUMMARY OF THE INVENTION: An oven for baking bread and confectionery, contains a baking chamber, in the walls of which there are slots for supplying and discharging hot air. The slits for supplying and discharging hot air on each of the opposite sides of the baking chamber are arranged sequentially, while in the slits the guides for adjusting the air flow are installed with the possibility of changing the angle of inclination. 6 Il.

Description

The invention relates to the field of meeting the vital needs of a person and can be used for baking bakery and confectionery products, as well as for food processing and any drying.

Known convection heaters are known in which heat is transferred to the dough by recirculating hot air heated in a separate generator. Hot air is supplied to the baking chamber through special nozzles and after cooling is sucked in by a suction device and blown through the heat generator by a fan,

Known furnace Midivektor firm Holkos Ou Saario (Finl ndi). This oven contains a baking chamber, on the ceiling of which there is a rotation mechanism for a rack trolley with pans, and two side opposite walls are provided with slots located along the entire height of the chamber. On one wall of the slot are

supplying hot air to the baking chamber; to another, to drain it from the chamber.

The disadvantage of this furnace is the low air recycle ratio. Because the hot air supply slits are located on one side of the chamber, and the slits for its removal are on the opposite side, the temperature distribution in the working area is uneven and adversely affects the product quality. In addition, for the uniform baking of products, it is necessary to rotate the racks of the cart with the bins. This increases the dimensions of the chamber, requires equipping the furnace with additional units. But in general, all this dramatically reduces the efficiency of using the volume of the baking chamber, and hence the efficiency of the oven.

The purpose of the invention is to improve the quality of baking.

The goal is achieved by the fact that the opposite sides of the baking chamber over their entire height are provided with slots for

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supply and removal of hot air, in addition, an adjustable slot for supplying hot air is made along the entire height of the rear wall of the chamber. In this case, the air supply slots in the chamber are provided with guides with the possibility of changing their inclination, and alternate with the air outlet slots on both sides.

FIG. 1 shows a general view of the furnace, a longitudinal section; in fig. 2 too, a section along FIG. 3-6 are variants of schemes for supplying hot air to the baking chamber.

The oven for baking bakery and confectionery products consists of heat insulating casing 1, baking chamber 2 located inside housing 1. Above baking chamber 2 electric heating units 3 and fan 4 are placed. Partitions 5 are installed in the space between baking chamber 2 and baking chamber 2. regulate air flow.

The baking chamber 2 contains side bridges, fitted with slots 7 and 8 along the entire height, and a back wall 9, in the center of which a vertical slit is made to supply hot air 10 along the entire height. Between the housing 1 and the side walls 6 of the baking chamber 2 alternating vertical channels are made using partitions 5: pressure 11 and suction 12 communicating with the working area of the furnace through slots 7 and 8. The hot air supply slots 7 are provided with guides 13 made in the form of dampers with the possibility of changing the angle of inclination. The furnace works as follows, through the suction channels 12 air

enters the electric heating units 3, is heated and with the help of the fan 4 is fed into the working zone of the oven - baking chamber 2 through the slots 7 and is led through the slots 8 through the suction channels 12 to the electric heating blocks 3,

In order to intensify the air recirculation process, an adjustable slot 10 connected to the discharge channel 11 opens at the rear wall 9, and

In addition, hot air enters the baking chamber 2.

The turbulent movement of hot air streams and their ejection ensures uniform baking without

rotation of the cart, thus reducing the volume of the baking chamber.

Claims (1)

The invention of the Baking oven for bakery and confectionery, containing baking chamber, in the walls of which there are gaps for supplying and discharging hot air, which means that, in order to improve the quality of baking, the gaps for supplying and discharging hot air on each of the opposite sides of the baking chamber are arranged in series this in the slits are installed with the ability to change the angle of inclination of the guides for regulating the flow of air 5 g / 7 g Uch “kil s b.l..j} E . X X 69Ј9Sit