EP1947949A1 - Arrangement for leading humid air into a heat treatment oven like into a roast oven for bakery products - Google Patents

Arrangement for leading humid air into a heat treatment oven like into a roast oven for bakery products

Info

Publication number
EP1947949A1
EP1947949A1 EP06794091A EP06794091A EP1947949A1 EP 1947949 A1 EP1947949 A1 EP 1947949A1 EP 06794091 A EP06794091 A EP 06794091A EP 06794091 A EP06794091 A EP 06794091A EP 1947949 A1 EP1947949 A1 EP 1947949A1
Authority
EP
European Patent Office
Prior art keywords
oven
unit
arrangement
arrangement according
water
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP06794091A
Other languages
German (de)
French (fr)
Other versions
EP1947949A4 (en
Inventor
Veikko Hokkanen
Pekka Kunttu
Arto Verronen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Adwatec Oy
Original Assignee
Adwatec Oy
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 Adwatec Oy filed Critical Adwatec Oy
Publication of EP1947949A1 publication Critical patent/EP1947949A1/en
Publication of EP1947949A4 publication Critical patent/EP1947949A4/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/04—Air-treatment devices for ovens, e.g. regulating humidity
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
    • A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band

Definitions

  • the invention relates to an arrangement to conduct humidified air into a heat treatment oven of goods, as for instance into a bakery oven of bakery products, which oven comprises a conveying track, along which the products are conveyed to the oven, arrangements of holes fitted in the oven, through which moving of products into the oven and out from it is carried out by means of said track, and an equipment heating the oven, as a gas burner.
  • the solution presented above also enlarges the necessary oven volume. If in the solution water is fed to the channel portion in order to get evaporated, it reduces the temperature of return air strongly. If in the channel portion steam is added to the air, a separate steam generator is needed somewhere else, from where the steam is conducted to the channel portion.
  • the humidification arrangement according to the invention is characterized in that the arrangement includes a humidification unit mountable/after-mountable outside the oven, comprising a heated massive evaporator unit and nozzle units spraying water into it, whereby in the outer unit of said oven steam is produced, and steam is arranged to be conducted together with the conveying track through the same hole into the oven.
  • the advantage of the invention is that the humidification can be directed to a certain part in the oven, especially to the forepart, and if needed, also to the goods in the oven itself.
  • steam is conducted, in other words humidifed air from the inlet hole of the oven, it has at once in the forepart of the oven an effective humidification effect on the relatively cold bakery products in the forepart of the oven and even later on still in the direction of the oven.
  • Humidity does not escape from the oven, because it is fed from the inlet hole. Due to humidity, the surface of goods closes, at least by bakery products, and prevents humidity from vanishing off the inside of goods.
  • the humidification arrangement is formed as a movable unit, it can be moved or moved afterwards into connection with an oven that needs it. By means of the solution a built-in in equipment in the oven can be replaced.
  • Fig. 1 presents an oven seen from the side.
  • Fig. 2 presents a massive humidification unit seen from the side.
  • Figure 1 shows a bakery oven 1 of bakery products through which products 3 to be baked move along conveying track 2. In both ends of oven 1 there are arrangements of holes, by way of which products 3 can by means of track 2 move into and out from the oven. The heating of the oven is taken care of, for instance, by burner 11, which uses fluid gas.
  • Figure 1 shows a humidification unit placed with its whole breadth, in front of the oven above track 2, which is a separate mountable unit or as an afterwards mountable unit to replace former humidification equipment in the oven.
  • FIG. 1 shows the location of jets 6 in humidification unit 4 outside the oven, which is at the same time also a channel portion for return air from the oven along channel, which air is by means of blower 8 returned to the oven through the inlet hole in the oven.
  • Humidification unit 4 is a of channel extension for said return air. New air is taken under control through branch channel 9. The flow arrangement is so made that the air humidified through the inlet hole of the oven strives into the oven. Most suitably the oven is kept under low pressure.
  • Blower 8 is as to its capability adjustable and the intake quantity of new air from channel 9 is adjusted, for instance, by means of a damper shown in figure 1.
  • Figure 2 shows a massive evaporator unit 5 with the construction opened, which construction comprises a rear board 12, which has grooves for heating elements 10, further a massive front board 13, towards which the water jets are directed.
  • the construction is in use kept tilted.
  • the front board 13 comprises certain transverse levels, which are, for instance, only step surfaces, where water drops do not stay for long.
  • the step surfaces there can situated grooves 14, whereby water drops stay longer on the steps.
  • the grooves are in one embodiment from their one end or both ends dropping water downwards, and under the unit there is a collecting basin, into which not-evaporated drops fall.
  • figure 2 The construction of figure 2 is collected to a unit in placing the heating elements in the grooves of the rear board 12 and the front board 13 is connected tightly to the rear board.
  • the front or rear board or both of them are, for instance of steel or stone, so as to get enough mass for them. Also cast iron can come into question as well as ceramic materials.
  • a sensor that measures information of humidity can be placed and on basis of it an adjusting device to control the spraying. Since the nozzles of jets 6 work at best only on a certain pressure and flow area, the most suitable way to adjust them is adjustment of the length of the spraying cycle. Heating elements 5, as electric resistances are most suitably controlled by means of a thermostat sunk into the front board.
  • the equipment is as a separate unit easily mounted in front of the oven. Easy access to the equipment only opening the capsular wall in the front.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

An arrangement to conduct humidified air into a heat treatment oven of goods, as for instance a bakery oven (1) of bakery products (3), which oven comprises a conveying track (2) along which products are (3) are conveyed into the oven and a hole arrangements fitted in the oven, through which moving the products into oven (1) is carried out by means of said conveying track (2) and off the oven, and an equipment for heating the oven, as a gas burner (11). The arrangement includes a humidifÊcation unit (4) mountable/after-mountable outside the oven, which comprises a heated massive evaporator unit (5) and nozzle units (6) spraying water into it, whereby, in the outer unit (4) of said oven steam is produced water and the steam is fitted to be conducted together with conveying track (2) from the same hole into the oven.

Description

ARRANGEMENT FOR LEADING HUMID AIR INTO A HEAT TREATMENT OVEN LIKE INTO A ROAST OVEN FOR BAKERY PRODUCTS
The invention relates to an arrangement to conduct humidified air into a heat treatment oven of goods, as for instance into a bakery oven of bakery products, which oven comprises a conveying track, along which the products are conveyed to the oven, arrangements of holes fitted in the oven, through which moving of products into the oven and out from it is carried out by means of said track, and an equipment heating the oven, as a gas burner.
Previously known, from patent publication WO 01/59370, among others, is a water or steam feeding system arranged inside the oven, where the air in the oven is recycled through a channel portion into the oven, and in this channel portion water or steam is added to the air. The humidity of the oven is measured also in the said channel portion.
In this solution the humidity added to the air in the oven does not especially reach the products getting baked in the oven in case the content of humidity in the air is great and the surface temperature of the products close to the dew point. If one wants the humidity to have any effect on the products, there must in the oven be a relative humidity .In order to produce humidity in evaporating water, it will in this solution take a part of the heating energy in the oven. All wall constructions in this solution are quite close to the dew point temperature and certain parts of the wall are perforce just in this temperature. It is possible to conduct humidified air mainly to place, from where water is sucked into the channel portion included in the evaporator. Elsewhere in the oven the air stays still or circulates slowly and humidification does not reach so far. The solution presented above also enlarges the necessary oven volume. If in the solution water is fed to the channel portion in order to get evaporated, it reduces the temperature of return air strongly. If in the channel portion steam is added to the air, a separate steam generator is needed somewhere else, from where the steam is conducted to the channel portion.
By means of the humidification arrangement according to the invention, certain above presented disadvantages appearing in the present solutions are avoided and an essential and a surprising improvement of the control of the humidity of baking ovens is achieved. The humidification arrangement according to the invention is characterized in that the arrangement includes a humidification unit mountable/after-mountable outside the oven, comprising a heated massive evaporator unit and nozzle units spraying water into it, whereby in the outer unit of said oven steam is produced, and steam is arranged to be conducted together with the conveying track through the same hole into the oven.
The advantage of the invention is that the humidification can be directed to a certain part in the oven, especially to the forepart, and if needed, also to the goods in the oven itself. When into the oven steam is conducted, in other words humidifed air from the inlet hole of the oven, it has at once in the forepart of the oven an effective humidification effect on the relatively cold bakery products in the forepart of the oven and even later on still in the direction of the oven. Humidity does not escape from the oven, because it is fed from the inlet hole. Due to humidity, the surface of goods closes, at least by bakery products, and prevents humidity from vanishing off the inside of goods. Since the humidification arrangement is formed as a movable unit, it can be moved or moved afterwards into connection with an oven that needs it. By means of the solution a built-in in equipment in the oven can be replaced.
In the following the invention is disclosed with reference to the enclosed drawing, where Fig. 1 presents an oven seen from the side. Fig. 2 presents a massive humidification unit seen from the side.
Figure 1 shows a bakery oven 1 of bakery products through which products 3 to be baked move along conveying track 2. In both ends of oven 1 there are arrangements of holes, by way of which products 3 can by means of track 2 move into and out from the oven. The heating of the oven is taken care of, for instance, by burner 11, which uses fluid gas. Figure 1 shows a humidification unit placed with its whole breadth, in front of the oven above track 2, which is a separate mountable unit or as an afterwards mountable unit to replace former humidification equipment in the oven.
To humidification unit 4 water is brought pre-heated or without that through nozzles 6. The nozzles are water spraying nozzles, out of which a jet of dispersed water or of fog discharges to the massive evaporating unit 5. Figure 1 shows the location of jets 6 in humidification unit 4 outside the oven, which is at the same time also a channel portion for return air from the oven along channel, which air is by means of blower 8 returned to the oven through the inlet hole in the oven. Humidification unit 4 is a of channel extension for said return air. New air is taken under control through branch channel 9. The flow arrangement is so made that the air humidified through the inlet hole of the oven strives into the oven. Most suitably the oven is kept under low pressure. Blower 8 is as to its capability adjustable and the intake quantity of new air from channel 9 is adjusted, for instance, by means of a damper shown in figure 1.
Figure 2 shows a massive evaporator unit 5 with the construction opened, which construction comprises a rear board 12, which has grooves for heating elements 10, further a massive front board 13, towards which the water jets are directed. The construction is in use kept tilted.
The front board 13 comprises certain transverse levels, which are, for instance, only step surfaces, where water drops do not stay for long. In the step surfaces there can situated grooves 14, whereby water drops stay longer on the steps. The grooves are in one embodiment from their one end or both ends dropping water downwards, and under the unit there is a collecting basin, into which not-evaporated drops fall.
The construction of figure 2 is collected to a unit in placing the heating elements in the grooves of the rear board 12 and the front board 13 is connected tightly to the rear board. The front or rear board or both of them are, for instance of steel or stone, so as to get enough mass for them. Also cast iron can come into question as well as ceramic materials.
In the oven a sensor that measures information of humidity can be placed and on basis of it an adjusting device to control the spraying. Since the nozzles of jets 6 work at best only on a certain pressure and flow area, the most suitable way to adjust them is adjustment of the length of the spraying cycle. Heating elements 5, as electric resistances are most suitably controlled by means of a thermostat sunk into the front board.
The equipment is as a separate unit easily mounted in front of the oven. Easy access to the equipment only opening the capsular wall in the front.

Claims

An arrangement to lead humidified air into a heat treatment oven of goods, as for instance into a bakery oven (1) of bakery products (3), which oven comprises a conveying track (2) along which products are (3) are conveyed into and off oven (1), and an equipment for heating the oven, as a gas burner (11), and the arrangement includes a humidification unit (4) mountable/after-mountable outside the oven, characterized in that it comprises a heated massive evaporator unit (5) and nozzle units (6) spraying water into it as water jets or fog jets, whereby, in the outer unit (4) of said oven steam is produced in evaporating water by means of a hot surface and steam is arranged to be conducted together with conveying track
(2) from the same hole into the oven.
2. An arrangement according to claim 1 characterized in that the circulation air conducted from oven (1) is canalized to come to humidification unit (4) and to return to the oven together with the steam developed in said unit.
3. An arrangement according to claim 1 characterized in that the humidification unit (4) is placed above conveying track (2) in front of the track in the feeding direction of conveying track (2).
4. An arrangement according to claim 1 characterized in that in the arrangement water is sprayed periodically into evaporating unit (5).
5. An arrangement according to claim 1 characterized in that the quantity of air circulated through humidification unit (4) is adjustable.
6. An arrangement according to claim 1 characterized in that in heating effect of the evaporating unit (5) and the quantity of air flow volume to nozzles (6) is adjustable.
7. An arrangement according to claim 1 characterized in that the humidification unit (4) is an encapsulate extended part including evaporating unit (5).
8. An arrangement according to claim 1 characterized in that the evaporating unit (5) is so placed that the spray surface of water is in tilted position
EP06794091A 2005-09-26 2006-09-26 Arrangement for leading humid air into a heat treatment oven like into a roast oven for bakery products Withdrawn EP1947949A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20050957A FI20050957L (en) 2005-09-26 2005-09-26 Arrangements for directing moist air into a heat treatment furnace, such as e.g. an oven for bakery products
PCT/FI2006/000315 WO2007034028A1 (en) 2005-09-26 2006-09-26 Arrangement for leading humid air into a heat treatment oven like into a roast oven for bakery products

Publications (2)

Publication Number Publication Date
EP1947949A1 true EP1947949A1 (en) 2008-07-30
EP1947949A4 EP1947949A4 (en) 2008-09-24

Family

ID=35151410

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06794091A Withdrawn EP1947949A4 (en) 2005-09-26 2006-09-26 Arrangement for leading humid air into a heat treatment oven like into a roast oven for bakery products

Country Status (3)

Country Link
EP (1) EP1947949A4 (en)
FI (1) FI20050957L (en)
WO (1) WO2007034028A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3016517B1 (en) * 2013-07-05 2017-08-30 Revent International AB A steam generating system
CN108244160B (en) * 2018-02-13 2023-05-12 山西海玉园食品有限公司 Stone cake production line

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB235870A (en) * 1924-06-17 1926-03-04 Friedrich Kuhtz Improvements in continuously operating baking ovens
GB248315A (en) * 1925-02-28 1926-06-24 Heinrich Roser Improvements in continuously operating baking ovens
US1878519A (en) * 1930-08-07 1932-09-20 Petersen Oven Co Humidifier for bake ovens
DE604335C (en) * 1931-09-09 1934-10-19
FR1037735A (en) * 1951-05-26 1953-09-22 Fours Ponton Lemeunier Improvements in bakery ovens
GB818391A (en) * 1956-03-28 1959-08-19 Thomas Collins And Company Ltd Improvements in travelling ovens
FR2316874A1 (en) * 1975-07-10 1977-02-04 Voegtlin Rene Multiple-stage bakery tunnel oven - with conveyor belts and supports for the fermented dough and the baked loaves at the ends

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1819231A (en) * 1930-10-23 1931-08-18 Crawford Oven Company Baking oven
US1878353A (en) * 1931-09-28 1932-09-20 Watter Max Steam generator and sprayer for bakery ovens
SE408256C (en) * 1977-11-29 1981-07-13 Tipe Revent Ab CONVECTION OVEN WITH WATER-IRRIGABLE, ACCUMULATED HEAT BODY
EP0835057A1 (en) * 1996-03-12 1998-04-15 Aktiebolaget Electrolux A generator for steam

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB235870A (en) * 1924-06-17 1926-03-04 Friedrich Kuhtz Improvements in continuously operating baking ovens
GB248315A (en) * 1925-02-28 1926-06-24 Heinrich Roser Improvements in continuously operating baking ovens
US1878519A (en) * 1930-08-07 1932-09-20 Petersen Oven Co Humidifier for bake ovens
DE604335C (en) * 1931-09-09 1934-10-19
FR1037735A (en) * 1951-05-26 1953-09-22 Fours Ponton Lemeunier Improvements in bakery ovens
GB818391A (en) * 1956-03-28 1959-08-19 Thomas Collins And Company Ltd Improvements in travelling ovens
FR2316874A1 (en) * 1975-07-10 1977-02-04 Voegtlin Rene Multiple-stage bakery tunnel oven - with conveyor belts and supports for the fermented dough and the baked loaves at the ends

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO2007034028A1 *

Also Published As

Publication number Publication date
FI20050957L (en) 2007-03-27
WO2007034028A1 (en) 2007-03-29
FI20050957A0 (en) 2005-09-26
EP1947949A4 (en) 2008-09-24

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