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WO1999005457A1 - Four - Google Patents

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Publication number
WO1999005457A1
WO1999005457A1 PCT/AT1998/000177 AT9800177W WO9905457A1 WO 1999005457 A1 WO1999005457 A1 WO 1999005457A1 AT 9800177 W AT9800177 W AT 9800177W WO 9905457 A1 WO9905457 A1 WO 9905457A1
Authority
WO
WIPO (PCT)
Prior art keywords
roasting
baking
storage elements
baking oven
oven according
Prior art date
Application number
PCT/AT1998/000177
Other languages
German (de)
English (en)
Inventor
Karl Stefan Riener
Original Assignee
Karl Stefan Riener
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Karl Stefan Riener filed Critical Karl Stefan Riener
Priority to EP98931820A priority Critical patent/EP0998649A1/fr
Priority to AU81988/98A priority patent/AU8198898A/en
Publication of WO1999005457A1 publication Critical patent/WO1999005457A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B2/00—Baking apparatus employing high-frequency or infrared heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/04—Ovens heated by fire before baking only
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/34—Elements and arrangements for heat storage or insulation

Definitions

  • the invention relates to a roasting and / or baking oven, in particular for bread, as described in the preambles of claims 1 and 25, as well as a method for roasting and / or baking with this oven, as described in the preamble of claim 28 .
  • roasting and / or baking ovens A wide variety of designs of roasting and / or baking ovens are known in which the amount of heat required for roasting and baking or cooking is supplied during the roasting and / or baking process by means of a gas burner, an electric heater or other heat generated by the heat exchanger.
  • hot air ovens in which appropriately heated air is passed through the roasting or baking space, but also roasting and / or baking devices, are also included which the food to be cooked, roasted or baked is subjected to electromagnetic radiation, such as, for example, microwave radiation.
  • electromagnetic radiation such as, for example, microwave radiation.
  • the invention has for its object to provide a roasting and / or baking device and a method for roasting and / or baking, which enables the most uniform possible heat emission over the roasting and / or baking time.
  • the embodiment according to claim 2 is also advantageous, since gentle heating of the storage elements can thereby be ensured.
  • An embodiment variant according to claim 3 is used with particular advantage because the length of the heating process is decided by the large-area burners. can be shortened.
  • An embodiment according to claim 4 is advantageous, since it allows the duration of the heating and the temperature load on the storage elements to be varied and adapted to the respective requirements.
  • the embodiment according to claim 13 is advantageous, since as a result the entire baking space can be heated uniformly and with a high energy yield.
  • waste of heating energy is effectively prevented and, in addition, the safety for the operating personnel is increased.
  • a further development according to claim 23 is used with particular advantage if it is to be expected that the roasted and / or baked goods will dry out excessively during the roasting and / or baking process.
  • An embodiment according to claim 24 is also advantageous, since it allows the temperature of the burners to be regulated in a simple manner.
  • the object of the invention is also achieved independently by the features in claim 25. It is advantageous that storage elements designed in this way, in particular by increasing the surface area, on the one hand can improve the heat transfer to the fried and / or baked goods, and on the other hand it is possible by influencing the size and design of the surface of the storage elements, on the air conditioning of the Baking space to act favorably. In addition, it is achieved that the roasted and / or baked goods are easier to detach from the surface of the storage elements after the cooking process has ended.
  • Figure 1 shows an oven according to the invention in a simplified, schematic representation.
  • FIG. 3 shows the oven according to the invention according to FIGS. 1 and 2, in end view, in section, according to lines III-III in FIG. 1;
  • FIG. 4 shows a further embodiment variant of a roasting and / or baking oven according to the invention, in end view, in section;
  • Fig. 5 shows another embodiment of a roasting and / or
  • FIG. 6 shows another embodiment of a roasting and / or baking oven according to the invention, in end view, in section, with roasting and / or baking areas arranged one above the other in several planes;
  • FIG. 8 shows a further embodiment of a roasting and / or baking oven according to the invention, in end view, in section and in a simplified, schematic representation; 9 shows an embodiment of a roasting and / or baking oven according to the invention, in a top view and a simplified, schematic illustration;
  • FIG. 13 shows another embodiment of storage elements in a schematic, simplified representation, cut in front view
  • FIG. 14 shows another embodiment of storage elements in a schematic, simplified representation, cut in front view
  • FIG. 1 to 3 show a roasting and / or baking oven 1 according to the invention, consisting of a housing 2 and a baking chamber 3 enclosed by the housing 2.
  • the housing 2 consists of a front wall 4, a rear wall 5, two side walls 6, 7 connecting these, a base plate 8 and a cover 9 which enclose the baking chamber 3.
  • a loading opening 11 which can be closed with a door 10 is arranged in the front wall 4, through which a roasting and / or baking product, for example bread, pastries, roasted meat or the like, can be introduced or removed.
  • This door 10 is pivotally mounted on the roasting and / or baking oven 1 by bearings 12, in particular hinges, and is locked by means of a locking device 13, which, for. B. be designed as a lever handle can, locked on the housing 2.
  • these bearings 12 and the locking device 13 can be arranged anywhere along the circumference of the door 10.
  • the roasting and / or baking oven 1 can stand on a mobile substructure 14 in order to achieve a comfortable working height for the operating personnel.
  • design variants with fixed substructures or similar support elements serving the same purpose are also conceivable. It is also possible to equip the substructure with a height adjustment.
  • the substructure 14, as shown in FIG. 1 can be equipped with intermediate shelves 15, for example to enable baking trays to be picked up.
  • a control valve 20 which can be formed by a shut-off valve 21, is arranged in the gas supply system.
  • a control valve 20 which can be formed by a shut-off valve 21, is arranged in the gas supply system.
  • a control valve 20 which can be formed by a shut-off valve 21, is arranged in the gas supply system.
  • all other possible control valves from the prior art can also be used.
  • a discharge pipe 22 for the flue gases produced is passed through the cover 9.
  • introduction devices 23 for a liquid 24, in particular water can be provided in the cover 9.
  • These introduction devices 23 are formed by spray nozzles for water or water vapor and can be pivoted if necessary.
  • the insertion devices 23 it is also possible to arrange the insertion devices 23 in all the other walls of the housing 2, but an arrangement in the cover 9 appears to be advantageous since this ensures the best possible distribution of the liquid 24 over the storage elements delimiting the baking chamber 3 is guaranteed.
  • These introduction devices 23 can be supplied via lines 25 with a pressure supply system 26, which can be formed by a hydraulic pump 27 or a line system, with the liquid 24, which is removed, for example, from a tank 28.
  • the inner surfaces of the housing 2 are lined with heat-resistant and heat- or moisture-storing storage elements 29, which delimit the baking chamber 3 by their surfaces 30.
  • These storage elements 29 can be formed from firebrick, ceramic stones, sandstone, but in particular brick, brick, and must have a heat storage capacity that enables at least one complete roasting and / or baking process to be carried out.
  • the gas heating or gas heating device 16 can be seen better from FIGS. 2 and 3 and comprises gas burners 31, 32 which are equipped with surface burners 33, 34.
  • the surface burners 33, 34 extend, as can be seen from FIG. 2, over a large part of a length 35 of a baking chamber 3.
  • the longitudinal direction of the side wall 6, 7 can be arranged one behind the other either directly abutting or at a distance from one another.
  • the gas burners 31 and 32 or the surface burners 33, 34 when arranged in opposite side walls 6, 7, are inclined obliquely to a bottom surface 36.
  • This angle 37 is dimensioned such that, especially when the surface burners 33, 34 are predominantly designed to emit radiant heat, an entire inner width 38 of the baking chamber 3 is covered by the thermal energy radiated by the surface burners 33, 34.
  • the angle 37 can be chosen so that the radiation zones of the opposing surface burners 33, 34 touch or at least slightly overlap in the region of a central axis 39 of the baking chamber 3 in the region of the base surface 36, so that a uniform heating of the base surface 36 is achieved.
  • a surface 40 of the cover 9 facing the baking chamber 3 is heated on the one hand by the thermal radiation reflected by the base surface 36 and on the other hand by the radiant heat radiated by the storage elements 29 in the region of the base plate 8.
  • the gas burners 31, 32 can be preceded by a protective covering, for example a fine-mesh grid 41.
  • Insulating elements 42 for example rock wool panels or high-temperature-resistant fiberboard or the like, can be arranged between the storage elements 29, with which a large part of the baking chamber 3 is lined, and a cover 9 and the base plate 8 in order to keep heat radiation losses as low as possible during a longer operating period .
  • a reflection layer 43 for the heat radiation for example a corresponding metal layer or metal foil, is arranged.
  • an adjustable flap 44 is arranged in a discharge pipe 22 for the flue gases. This can be designed to be automatically adjustable by means of a control device 46 by manual or fully automatic operation, for example via a drive 45.
  • the control device 46 is connected in a known manner to an energy supply system, in particular a line network, and preferably has a computer and corresponding memory modules and operating elements 47, 48 as well as input elements 49 and / or a screen for data input or for the reproduction of measured values and operating data.
  • one or more sensors 50 are arranged in the memory elements 29, for. B. thermocouples, which pass on the temperature of the storage elements 29 via lines 51, 52 to the control device 46.
  • a measuring sensor 53 can also be arranged in the baking chamber 3, which measures the air temperature in the interior of the baking chamber 3 and via a line 54 is also connected to the control device 46, wherein the control device 46 can be formed by a microprocessor control, analog-digital control or by another control device known from the prior art.
  • This control device 46 can be connected via a line 55 to the shut-off valve 21 of the gas supply system, wherein this shut-off valve 21 can also be formed by a solenoid valve.
  • the workflow when using the roasting and / or baking oven 1 according to the invention is now as follows.
  • the roasting and / or baking oven 1 is preheated accordingly.
  • the gas burners 31, 32 are ignited and give off the heat to the storage elements 29 in the region of the floor or in the region of the ceiling and, if appropriate, front and / or rear wall 4, 5 via their surface burners 33, 34.
  • the thermal energy is previously introduced into the storage elements 29 over a large area, the heat is also radiated over a large area over the entire baking space 3 and a uniform roasting and baking behavior is achieved over the entire surface of the baking space 3. It is also of particular advantage that the roasting and / or baking process with continuous the temperature drops.
  • the storage elements 29 are heated with the gas burners 31, 32, it is advantageous that the moisture released during the combustion process can be absorbed in the storage elements 29, especially when it is porous materials such as bricks or chamotte, whereby the removal of moisture from the roasted and / or baked goods is reduced during the roasting and / or baking process or no moisture is removed from the roasted and / or baked goods.
  • the ACTUAL temperatures can be monitored not only during the heating-up phase and forwarded to the control device 46 in order to compare them with the TARGET temperatures stored in the control device 46 and to control the output of the gas burners 31, 32 accordingly. but it is also possible to monitor the temperature profile accordingly during the roasting or baking process. It is possible, among other things, to determine the time until the end of the roasting, cooking or roasting process, depending on the temperature level present during the roasting, cooking or baking process, and accordingly to signal it to the outside.
  • a roasting and / or baking oven 1 is also shown in FIG. 4.
  • the storage elements 29 are provided with surface enlargements 59 at least in the area of the cover 9. These can be designed, for example, as ribs or other spherical caps, truncated cones or truncated cones, which are preferably arranged uniformly over the surface 40 of the storage elements 29 facing the baking chamber 3. As a result, a substantially larger surface 40 can be created for the radiation of thermal energy stored in the storage elements 29, so that an intensive heat transfer between the storage elements 29 and the baked goods is achieved.
  • the surface burners 33 can each be inclined such that they are directed in the direction of the bottom surface 36 or the surface 40 of the ceiling of the baking chamber 3 and the angle 37 formed between them is less than 90 ° .
  • the storage elements 29 can be heated uniformly, as a result of which uniform heat emission over the entire interior of the baking space 3 is possible in the subsequent roasting, cooking or baking operation.
  • the storage elements 29 in the region of the bottom of the baking chamber 3 can be heated via the edge region 62 of the surface burner 33, while the storage elements 29 opposite the burner in the region of the side wall 6 and through the central region 61 of the surface burner 33 Edge area 63 of the surface burner 33, the storage elements 29 are heated in the area of the ceiling of the baking chamber 3.
  • FIG 5 shows a further embodiment variant of a roasting and / or baking oven 1 according to the invention in plan view, from which it can be seen that it is possible to use the surface burners 33 not only in the areas of the side walls 6, 7, but also in the area to arrange the rear wall 5.
  • the surface burner is used 33 in turn divided into several segments with different orientations.
  • the two edge areas 62, 63 are also responsible for heating the storage elements 29 in the two areas of the side walls 6, 7. It is advantageous in this variant if the central region 61 is inclined at an angle of less than 90 ° to the base surface 36 of the storage elements 29 in the region of the base plate 8.
  • Fig. 6 shows a variant in a semi-sectional front view, in which the fried and / or baked goods can be introduced on several floors.
  • the door 10 is fixedly connected to the housing 2 via bearings 12 in the same way as in the preceding examples and is equipped with handles 66 for easier folding down.
  • the heating device 68 After opening the door 10 (shown in dashed lines in FIG. 7), the heating device 68, which can possibly be mounted in a height-adjustable manner, is pushed into the interior of the baking chamber 3 up to a stop 69.
  • the roasting and / or baking oven 1 is sealed gas-tight via a sealing element 70.
  • the gas supply advantageously takes place via the gas bottle 18, which can be mounted together with the plug-in unit on a mobile transport device.
  • the heating device 68 is removed, the roasting and / or baking oven 1 is loaded with the roasting and / or baking goods and the door 10 is closed, so that the roasting and / or Baking process can be started.
  • the surface burners 33, 34 are preferably partially constructed from ceramic bodies, it is also possible to heat these ceramic bodies directly with electric current.
  • roasting and / or baking ovens 1 which are also provided with storage elements 29 on their side walls, with such surface enlargements 59 in these areas or only partial areas of side walls 6, 7 lined with storage elements 29 (in FIG. 8 not shown).
  • the storage elements 29 in the area of the base plate 8 and / or the cover 9 are preferably equipped with such surface enlargements 59.
  • FIG. 9 schematically shows a design variant of a roasting and / or baking oven 1 according to the invention in a plan view, preferably parallel to a length 71, which can also be the length of the baking chamber 3.
  • the surface enlargements 59 preferably extend over the entire inner width 38 of the baking chamber 3.
  • the surface enlargements 59 can run parallel to the inner width 38, or it is possible that the surface enlargements 59 diagonally on the through the length 71 and the inner width 38 spanned surface.
  • design variants are also conceivable in which the surface enlargements 59 are arranged so as to cross in the form of a check.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un four, notamment un four à pain, comportant un espace intérieur (3) qui est situé dans un carter, est revêtu d'éléments d'accumulation (29) résistants à la chaleur et accumulant la chaleur et l'humidité, et qui comprend une ouverture de chargement pouvant être fermée par une porte. Une dispositif d'échauffement ou de chauffage pouvant se présenter par exemple sous la forme d'un brûleur à gaz (31, 32) est placé dans ledit espace intérieur (3). Ce dispositif d'échauffement ou de chauffage pour l'espace intérieur (3) comprend au moins un élément rayonnant, par ex. un brûleur (33, 34), de surface étendue, qui est conçu pour produire et émettre un rayonnement thermique situé essentiellement dans le domaine des rayons infrarouges. Un dispositif de régulation permet de surveiller et de réguler la température pendant la totalité du processus de cuisson.
PCT/AT1998/000177 1997-07-25 1998-07-20 Four WO1999005457A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP98931820A EP0998649A1 (fr) 1997-07-25 1998-07-20 Four
AU81988/98A AU8198898A (en) 1997-07-25 1998-07-20 Cooking and/or baking oven

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
AT127197 1997-07-25
ATA1271/97 1997-07-25
AT187697 1997-11-06
ATA1876/97 1997-11-06

Publications (1)

Publication Number Publication Date
WO1999005457A1 true WO1999005457A1 (fr) 1999-02-04

Family

ID=25595381

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AT1998/000177 WO1999005457A1 (fr) 1997-07-25 1998-07-20 Four

Country Status (3)

Country Link
EP (1) EP0998649A1 (fr)
AU (1) AU8198898A (fr)
WO (1) WO1999005457A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2947990A1 (fr) * 2009-07-16 2011-01-21 Centre Nat Rech Scient Four de cuisson a usage alimentaire et procede de cuisson d'une pate a base de cereales
EP2399459A3 (fr) * 2010-06-22 2014-09-03 Vanessa Ramster Four à bois
CN107249335A (zh) * 2015-02-20 2017-10-13 安东尼诺·德·玛斯 用于烹制焙烤产品尤其是披萨的自动烤炉
EP3505806A1 (fr) * 2017-12-27 2019-07-03 National Chung-Shan Institute of Science and Technology Structure d'isolation thermique pour dispositif de chauffage
DE102021215047B3 (de) 2021-12-27 2023-06-15 Backnet Gmbh Backofen
DE102021215049B3 (de) 2021-12-27 2023-06-15 Backnet Gmbh Backofen

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH336915A (de) * 1956-02-13 1959-03-15 Glanzmann Moritz Elektrischer Backofen mit Infrarot-Strahlung
CH347277A (de) * 1956-10-23 1960-06-30 Leutenegger Alois Elektrischer Backofen
US4164643A (en) * 1978-03-06 1979-08-14 Dewitt David P Energy-efficient bi-radiant oven system
DE2917072A1 (de) * 1979-04-27 1980-11-06 Haas & Sohn Ernst W Brennaggregat mit einem druckzerstaeuberbrenner zur beheizung einer koch- oder bratflaeche
NL8002580A (nl) * 1980-05-02 1981-12-01 Becker B V H Bakoven met gekombineerde brandstof- en elektrische verwarming.
EP0376275A2 (fr) * 1988-12-28 1990-07-04 Ernst Kirchhoff Dispositif de chauffage pour aliments
FR2740660A1 (fr) * 1995-11-07 1997-05-09 Guyon Henri Four de boulangerie et de patisserie

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH336915A (de) * 1956-02-13 1959-03-15 Glanzmann Moritz Elektrischer Backofen mit Infrarot-Strahlung
CH347277A (de) * 1956-10-23 1960-06-30 Leutenegger Alois Elektrischer Backofen
US4164643A (en) * 1978-03-06 1979-08-14 Dewitt David P Energy-efficient bi-radiant oven system
DE2917072A1 (de) * 1979-04-27 1980-11-06 Haas & Sohn Ernst W Brennaggregat mit einem druckzerstaeuberbrenner zur beheizung einer koch- oder bratflaeche
NL8002580A (nl) * 1980-05-02 1981-12-01 Becker B V H Bakoven met gekombineerde brandstof- en elektrische verwarming.
EP0376275A2 (fr) * 1988-12-28 1990-07-04 Ernst Kirchhoff Dispositif de chauffage pour aliments
FR2740660A1 (fr) * 1995-11-07 1997-05-09 Guyon Henri Four de boulangerie et de patisserie

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2947990A1 (fr) * 2009-07-16 2011-01-21 Centre Nat Rech Scient Four de cuisson a usage alimentaire et procede de cuisson d'une pate a base de cereales
WO2011006955A3 (fr) * 2009-07-16 2011-03-24 Centre National De La Recherche Scientifique (Cnrs) Four de cuisson a usage alimentaire et procede de cuisson d'une pate a base de cereales
EP2399459A3 (fr) * 2010-06-22 2014-09-03 Vanessa Ramster Four à bois
CN107249335A (zh) * 2015-02-20 2017-10-13 安东尼诺·德·玛斯 用于烹制焙烤产品尤其是披萨的自动烤炉
CN107249335B (zh) * 2015-02-20 2019-08-13 安东尼诺·德·玛斯 用于烹制焙烤产品的自动烤炉及其使用方法
EP3505806A1 (fr) * 2017-12-27 2019-07-03 National Chung-Shan Institute of Science and Technology Structure d'isolation thermique pour dispositif de chauffage
US10578362B2 (en) 2017-12-27 2020-03-03 National Chung-Shan Institute Of Science & Technology Thermal insulation structure for heating device
DE102021215047B3 (de) 2021-12-27 2023-06-15 Backnet Gmbh Backofen
DE102021215049B3 (de) 2021-12-27 2023-06-15 Backnet Gmbh Backofen
EP4201207A1 (fr) 2021-12-27 2023-06-28 BackNet GmbH Four de cuisson
EP4201206A1 (fr) 2021-12-27 2023-06-28 BackNet GmbH Four de cuisson

Also Published As

Publication number Publication date
AU8198898A (en) 1999-02-16
EP0998649A1 (fr) 2000-05-10

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