RU2812365C1 - Bakery cabinet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used, in particular, for baking bread, confectionery and bakery products in the field in a van body of constant volume. The bakery cabinet comprises a combustion chamber, a baking chamber, and a system of heating channels connected to a combustion device. The heating channel system comprises left side and rear pockets, as well as rear and top air ducts. The combustion chamber comprises a heat exchanger consisting of a main pipe and six outlet pipes. An air purge system with a fan is located under the combustion device, supplying air to the heat exchanger. The baking chamber is equipped with an air humidification system. There is a device control panel.

EFFECT: improved efficiency of product preparation.

6 cl, 5 dwg

Description

The invention relates to the food industry and can be used, in particular, for baking bread, confectionery and bakery products in the field in a van body of constant volume.

The closest technical solution (prototype) is the technical solution according to patent No. 682203, A21 B1/10, publ. 08/30/1979 Bulletin. No. 32, containing a combustion device, a baking chamber, a system of heating channels connected to the combustion device,

Prototype disadvantages:

1) reduced operational characteristics of the device, including a reduced speed of product preparation due to the fact that only external heating of the baking chamber occurs from all sides by combustion products and there is no possibility of heated air entering the baking chamber;

2) manual adjustment of the bread baking temperature by changing the flow area for injected air with a movable flange reduces the performance characteristics of the device;

3) the absence of an air humidification system in the baking chamber reduces the quality of the prepared product, reducing the operational characteristics of the device;

4) there is no operational diagnostics and technical support for the operation of the equipment due to the lack of a device control panel.

The technical problem solved by the creation of the claimed invention is that the modern consumer, being in remote and hard-to-reach areas (where providing bread and bakery products is quite a difficult task), needs an autonomous means for baking bread, characterized by increased efficiency in preparing the product, including increased cooking speed. It is known that bread makes up a significant part of the human diet and is one of the main sources of carbohydrates and vegetable protein, B vitamins and mineral salts.

The technical result of the claimed invention is the creation of a bakery cabinet with increased performance characteristics, increased speed of product preparation, efficiency of the product preparation process, increased efficiency of the device and technical support for the operation of the equipment.

The technical result is achieved by the fact that a bakery cabinet containing a combustion device, a baking chamber, a heating channel system connected to the combustion device, wherein the heating channel system contains left side and rear pockets, as well as rear and top air ducts, under the combustion device containing a heat exchanger, consisting of a main pipe and six outlet pipes, there is an air blowing system with a fan that supplies air to the heat exchanger, the baking chamber is equipped with an air humidification system, and there is a device control panel. In this case, the air humidification system in the baking chamber contains a water injection tube, a water injection button and an evaporator. In this case, the evaporator is located above the heat exchanger. In this case, the control panel located on the front panel of the device contains a power button, a thermostat control knob, light indicators, a thermometer, a light button, and a water injection button. In this case, the baking chamber is made with an observation window located in its door. In this case, there is at least one lamp inside the baking chamber.

New significant distinctive features of the proposed technical solution are the following features:

- the heating channel system contains left side and rear pockets, as well as rear and top air ducts;

- the combustion device contains a heat exchanger consisting of a main pipe and six outlet pipes;

-under the combustion device there is an air purging system with a fan that supplies air to the heat exchanger;

- the baking chamber is equipped with an air humidification system;

- the device is equipped with a control panel.

The set of new essential distinctive features, along with the features known from the prior art, is sufficient to solve the specified technical problem and obtain the technical result provided by the invention - the creation of a bakery cabinet with increased performance characteristics, increased speed of product preparation, efficiency of the product preparation process, increased efficiency of the device and technical support for equipment operation.

The essence of the proposed invention, its feasibility and the possibility of industrial application is illustrated by drawings (Fig. 1, 2, 3, 4, 5), where:

Fig.1 is a schematic representation of a bakery cabinet in a longitudinal section;

in fig. 2 - front view of the bakery cabinet;

in fig. 3 - section A-A of Fig. 2;

in fig. 4 - section B-B of Fig. 2;

in fig. 5 - remote view of the device control panel.

The presented drawings contain the following symbols:

1 - frame;

2 - baking chamber;

3 - combustion chamber;

4 - burner;

5 - system (labyrinth) of heating channels;

6 - chimney;

7 - purge system;

8 - control panel;

9 - front panel of the device

10 - baking chamber door;

11 - viewing window of the baking chamber;

12 - door handle;

13 - baking chamber hearth;

14 - ventilation ducts;

15 - air duct;

16 - baking chamber lamps;

17 - thermal insulation material;

18 - main pipe of the combustion chamber;

19 - six outlet pipes;

20 - welded metal box;

21 - back pocket;

22 - left (side) pocket;

23 - water injection tube;

24 - purge system box;

25 - fan of the purge system;

26 - doors;

27 - network power button;

28 - water injection button;

29 - thermostat control knob;

30 - light signal indicators;

31 - thermometer;

32 - lighting button;

33 - evaporator;

34 - heat exchanger;

35 - rear air duct;

36 - upper air duct.

The bakery cabinet (baking oven) , presented in (Fig. 1, 2, 3, 4, 5), has a prefabricated frame structure and consists of: frame 1 (Fig. 1), baking chamber 2, combustion chamber 3 with a it contains a liquid (diesel) fuel burner 4, and also contains a (labyrinth) system 5 (Fig. 3) of heating channels connected to the combustion chamber 3 (Fig. 1) and to the chimney 6 for exhaust gas removal, a purge system 7 and a remote control 8 (Fig.2) control located on the lower right side of the front (vertical) panel 9 of the device.

Frame 1 (Fig. 1) is a welded tubular structure and is used to install the baking chamber 2 and facing panels (not shown in Fig.) on it.

The baking chamber 2 is made of a prefabricated structure, forming a metal box consisting of facing panels (not shown in the figure), which are fastened together using blind rivets.

In the front part, the landing mouth (not shown in Fig.) of the baking chamber 2 (Fig. 1) is closed by door 10 (Fig. 2) with a seal (not shown in Fig.). The door 10 is made with a gasket (not shown in the figure) made of basalt heat-insulating material located on its inner surface. The counter-hinges of the door 10 (Fig. 2) are installed on the side panels (not shown in the Fig.) of the device using two brackets (not shown in the Fig.).

Door 10 (Fig. 2) has a viewing window 11 made of heat-resistant glass and a handle 12 with two spring hinges (not shown in Fig.). The viewing window 11 is used for visual observation of the bread baking process taking place in the baking cabinet.

At the bottom of the baking chamber 2 (Fig. 1) there are hearths 13 and ventilation ducts 14, through which heated air enters the baking chamber 2.

In the upper part of the baking chamber 2 there is an air duct 15 designed to remove steam and heated air from the baking chamber 2 to the outside.

On the right side wall of the inner surface of the baking chamber 2 there are two lamps 16 (Fig. 3).

From the outside, the baking chamber 2 (Fig. 1) is wrapped with heat-insulating material 17 and aluminum foil (not shown in Fig.).

The combustion chamber 3 is a welded structure, in the center of which there is a main pipe 18 (Fig. 3) of the combustion chamber 3 with a flange (not shown in Fig.) for installing burner 4 (Fig. 1).

Six outlet pipes 19 are welded to the main pipe 18 (Fig. 3) on the sides, which forms a heat exchanger (heat exchange area) 34 of the combustion chamber 3 (Fig. 1).

Above the main pipe 18 (Fig. 3) there is an evaporator 33, designed to humidify the air in the baking chamber 2 (Fig. 1).

Above the evaporator 33 (Fig.3) there is a water injection tube 23 (Fig.1) of the water supply system.

The combustion chamber 3 is placed in a welded metal box 20 (Fig. 3), to which the rear pocket 21 and the left side pocket 22 (Fig. 1) are welded at the back and on the left side.

The heating duct system 5 (Fig. 3) contains a left side pocket 22 (Fig. 1) and a rear pocket 21 (Fig. 3), as well as a rear 35 air duct and an upper 36 air duct.

Pockets 21,22 (Fig. 1,3) are designed to remove exhaust gases through heating channels (air ducts) 35,36 (Fig. 3) of the labyrinth system 5 (Fig. 3).

A purge system 7 is attached to the side of the combustion chamber 3 (Fig. 1) (using bolts). The purge system 7 is a box 24 (Fig. 4) with a fan 25 installed in it. Access to the purge system 7 (Fig. 1) is through two doors 26 (Fig. 2) located on the front panel 9 of the device, under the door 10 The doors 26 are made with shutters (not shown in the figure).

The control panel 8 contains a button 27 (Fig. 2.5) for turning on the network, a button 28 (Fig. 2.5) for injecting water into the baking chamber 2 (Fig. 1), and a handle 29 (Fig. 2.5) for controlling the thermostat for setting the temperature. baking chamber 2 (Fig. 1), light indicators 30 (Fig. 2,5): white - “Network”; yellow - “Work”; red - “Accident”, thermometer 31, button 32 (Fig. 2,5) lighting (backlight) of baking chamber 2 (Fig. 1).

The air humidification system in the baking chamber 2 contains a water injection tube 23, a water injection button 28 (Fig. 2,5) and an evaporator 33 (Fig. 33).

The device works as follows.

The device is started from the device control panel 8 (Fig. 2), for this:

- move the button 27 (Fig. 2.5) to turn on the network to the “I” position, and the white signal lamp “Network” will light up;

- move the thermostat control knob 29 (Fig. 2.5) clockwise to a mark greater than 50°C, burner 4 will start - Fig. 1 (no more than 2 minutes);

- after starting the burner 4, the yellow signal lamp “Operation” of the signal indicators 30 will light up (Fig. 2.5);

- move the handle 29 (Fig. 2.5) to control the thermostat and set the required temperature for baking.

When the burner 4 (Fig. 1) is operating, the fuel supplied to it is burned. The combustion products formed during fuel combustion enter the main pipe 18 (Fig. 3) of the combustion chamber 3 (Fig. 1) and from it then enter six outlet pipes 19 (Fig. 3), and then into the rear 21 and left (side ) pocket 22 (Fig. 1), after which - into the labyrinth system 5 (Fig. 3) and chimney 6 (Fig. 1).

The combustion products, passing through the labyrinth system 5 (Fig. 3) of heating channels, give off most of the heat to the baking chamber 2 (Fig. 1). The heating channels (pockets) of the labyrinth system 5 (Fig. 3) heat the baking chamber 2 (Fig. 1) from the back, side and top (upper heating channel).

Fan 25 (Fig.4) of the blowing system 7 (Fig.1), installed on the side of the combustion chamber 3, forces outside air into the combustion chamber 3. The air from the fan 25 (Fig.4), passing through the heat exchanger (heat exchange area) 34 (Fig. .3) of the combustion chamber 3, and then through the ventilation ducts 14 (Fig. 1) enters the baking chamber 2. Additionally heated from the fan 25 (Fig. 4), the air heats the hearths 13 (Fig. 1) of the baking chamber 2, which also contributes to heating baking chamber 2 from below.

When you press the water injection button 28 (Fig. 2,5), water (from the water tank - not shown in Fig.) through the water supply tube 23 (Fig. 1) of the water supply system enters the evaporator 33 (Fig. 3) and is formed steam enters the baking chamber 2 (Fig. 1) through the ventilation ducts 14, thus moistening the prepared product.

The heated air, together with the steam formed in the baking chamber 2, is discharged through the air duct 15 into the chimney 6.

The internal volume of the baking chamber 2 is illuminated during its operation using two lamps 16 (Fig. 3).

The temperature in the baking chamber 2 (Fig. 1) is controlled by handle 29 (Fig. 2,5) of the thermostat.

The operation of the bakery cabinet is monitored using three existing light indicators 30, and the temperature is controlled by the reading of the thermometer 31.

After heating the device to the temperature required for baking bread, the dough pieces in the molds are placed in the heated baking chamber 2 (Fig. 1).

With the door 10 (Fig. 2) of the baking chamber 2 (Fig. 1) open, the baked bread is removed, knocked out of the molds and placed in trays. Next, the bread baking cycle is repeated.

Unlike the prototype, where a system of heating channels heats the baking chamber, in the proposed technical solution the left side and rear pockets, as well as the rear and top air ducts form a system of heating channels, performing the function of additional heating of the baking chamber, as well as combining the function of exhaust gas removal, which increases the efficiency of the device.

Unlike the prototype, where heating gases (combustion products), passing through a system of channels, give off most of the heat to the baking chamber and exit into the chimney, the proposed technical solution additionally has a heat exchanger for the combustion device, consisting of a main pipe and six outlet pipes from it (to remove combustion products), through which, when heated, air passes (from the air blowing system), entering directly into the baking chamber, which allows you to increase the speed of preparation of the product, as well as the efficiency of the bread preparation process and the productivity of the device.

Unlike the prototype, the proposed technical solution has a blowing system with a fan located on the side of the combustion device, which allows air to be pumped into the combustion device, where it is heated through a heat exchanger and enters the baking chamber through ventilation ducts, which increases the speed of product preparation , as well as the efficiency of the bread making process and the performance of the device.

Unlike the prototype, the proposed technical solution has an air duct through which steam and heated air from the baking chamber are discharged outside, which allows optimizing the process of preparing the product, thereby increasing the performance characteristics of the device.

Unlike the prototype, the proposed technical solution has an air humidification system in the baking chamber and an evaporator, which increases the efficiency of product preparation (the quality of the prepared product increases).

Unlike the prototype, the proposed technical solution has a device control panel, which provides prompt diagnostics and technical support for the operation of the equipment, and also allows you to quickly control the product preparation process, thereby increasing the efficiency of the device.

Unlike the prototype, in the proposed technical solution the baking chamber is made with an inspection window made in its door, which allows you to quickly diagnose the process of preparing the product, increasing the efficiency of the bakery cabinet.

Unlike the prototype, in the proposed technical solution the baking chamber is made inside with two lamps, which allows you to quickly diagnose the process of preparing the product, increasing the efficiency of the bakery cabinet.

Taken together, all of the above increases the performance characteristics, including the efficiency of the proposed bakery cabinet.

The implementation of the proposed invention makes it possible to solve the stated technical problem and ensure the achievement of the stated technical result.

The proposed technical solution, which has structural unity, implements a common functional purpose (functional unity).

The proposed technical solution does not clearly follow from the prior art. During the patent search process, no technical solutions were identified that coincide with its essential distinctive features; therefore, it satisfies the “inventive step” patentability condition.

The prior art has not found an analogue characterized by features identical to all the essential features of the claimed invention.

The applicant approved (tested) the proposed device in the process of baking bakery products in it, which confirmed the purpose, feasibility and performance, and therefore the claimed invention meets the patentability condition of “industrial applicability”.

Claims (6)

1. A baking cabinet containing a combustion chamber, a baking chamber, a heating channel system connected to the combustion device, a control panel, characterized in that the heating channel system contains left side and rear pockets, as well as rear and upper air ducts, while the combustion chamber contains a heat exchanger consisting of a main pipe and six outlet pipes, an air blowing system with a fan is located under the combustion device, supplying air to the heat exchanger, and the baking chamber is equipped with an air humidification system. 2. The baking cabinet according to claim 1, characterized in that the air humidification system in the baking chamber contains a water injection tube, a water injection button and an evaporator. 3. Bakery cabinet according to claim 2, characterized in that the evaporator is located above the heat exchanger. 4. The baking cabinet according to claim 1, characterized in that the control panel located on the front panel of the device contains a power button, a thermostat control knob, light indicators, a thermometer, a light button, and a water injection button. 5. The baking cabinet according to claim 1, characterized in that the baking chamber is made with an inspection window located in its door. 6. Bakery cabinet according to claim 1, characterized in that there are two lamps inside the baking chamber.