JPH0558323B2 - - Google Patents
Info
- Publication number
- JPH0558323B2 JPH0558323B2 JP14731886A JP14731886A JPH0558323B2 JP H0558323 B2 JPH0558323 B2 JP H0558323B2 JP 14731886 A JP14731886 A JP 14731886A JP 14731886 A JP14731886 A JP 14731886A JP H0558323 B2 JPH0558323 B2 JP H0558323B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- heater
- baking
- temperature
- mold
- 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.)
- Expired - Lifetime
Links
- 235000008429 bread Nutrition 0.000 claims description 91
- 238000001514 detection method Methods 0.000 claims description 2
- 238000010304 firing Methods 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 238000004898 kneading Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000011521 glass Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 239000012774 insulation material Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000010445 mica Substances 0.000 description 1
- 229910052618 mica group Inorganic materials 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
Landscapes
- Baking, Grill, Roasting (AREA)
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、ヒータによりパンを焼成するパン焼
成装置に関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a bread baking device that bakes bread using a heater.
従来の技術
従来この種のパン焼成装置は第５図に示すよう
な構造になつていた。BACKGROUND ART Conventionally, this type of bread baking apparatus had a structure as shown in FIG.
すなわち、焼成室１内にパン焼き型２と、この
パン焼き型２の上方に上ヒータ３、下方に下ヒー
タ４を有する構成であつた。 That is, the baking chamber 1 had a bread baking mold 2, an upper heater 3 above the bread baking mold 2, and a lower heater 4 below the bread baking mold 2.
また、従来の自動製パン機は、例えば特開昭56
−3028号公報に示されているように第６図のよう
な構造になつていた。 In addition, conventional automatic bread making machines, for example,
As shown in Publication No. 3028, it had a structure as shown in Figure 6.
すなわち、焼成室７の内側にパン焼き型８、外
側にヒータ９を設け、ヒータ９の加熱により焼成
室７全体を加熱して制御回路１０により、温度を
制御してパン１１を焼くものであつた。 That is, a bread baking mold 8 was provided inside the baking chamber 7, and a heater 9 was provided on the outside.The heater 9 heated the entire baking chamber 7, and the control circuit 10 controlled the temperature to bake the bread 11. .
発明が解決しようとする問題点
しかし、第５図のような構成では、上ヒータ
３、下ヒータ４のようにヒータが分割されて、部
品コストも高く、組立に多大の時間を必要とする
問題点があり、また、上ヒータ３がパン５天面に
近く、しかも、上ヒータ３は高温であるため、パ
ン５天面に焼きムラが発生するという問題点があ
つた。また、上ヒータ３と下ヒータ４とを別々に
通電制御、あるいは手でスイツチを切換える必要
がある問題点もあつた。さらに、上ヒータ３と下
ヒータ４の上下に取り付けているため、火傷の恐
れがあり、蓋６は横開閉式でパン焼き型２のセツ
トがしにくいという問題点もあつた。Problems to be Solved by the Invention However, in the configuration as shown in FIG. 5, the heaters are divided into upper heater 3 and lower heater 4, resulting in high component costs and problems that require a lot of time to assemble. Moreover, since the upper heater 3 is close to the top of the bread 5 and has a high temperature, there is a problem that uneven baking occurs on the top of the bread 5. Further, there was a problem in that it was necessary to control the energization of the upper heater 3 and the lower heater 4 separately, or to switch them manually. Further, since the heaters are attached above and below the upper heater 3 and the lower heater 4, there is a risk of burns, and the lid 6 is of a sideways opening/closing type, making it difficult to set the bread mold 2.
また、第６図に示す自動製パン機では、焼成室
７の外にヒータ９があるためにパン１１の温度立
上りが遅く、焼成が長時間となりパンの皮も厚く
なる問題があつた。また、外かく１２が高温にな
りやすく、断熱材１３で被つても、手で触れると
熱く、問題点があつた。またパン１１の天面に熱
源がないために、パン１１天面が焼け不足で白色
となり、焼き色バランスの悪い問題点もあつた。
さらに、焼成室７の外にヒータ９をマイカ等を介
して巻いているため、組立バラツキや長時間使用
するうちに焼成室７とヒータ９との熱接触度合が
変わり、焼成にバラツキの発生しやすいという問
題点もあつた。 Further, in the automatic bread maker shown in FIG. 6, since the heater 9 is located outside the baking chamber 7, the temperature of the bread 11 rises slowly, resulting in a long baking time and a thick crust of the bread. In addition, the outer shell 12 easily became hot, and even when covered with the heat insulating material 13, it was still hot to the touch, which caused a problem. In addition, since there was no heat source on the top of the bread 11, the top of the bread 11 was undercooked and turned white, resulting in a problem of poor balance in the browning color.
Furthermore, since the heater 9 is wrapped around the outside of the firing chamber 7 via mica, etc., the degree of thermal contact between the firing chamber 7 and the heater 9 changes over time due to assembly variations and long-term use, which can cause variations in firing. There was also the problem that it was easy to use.
問題点を解決するための手段
本発明は上記目的を達成するために、ヒータは
パン焼き型の周囲で焼成室との間隔の下部に配置
するとともに一部にヒータのない部分を設け、感
知部はヒータのない部分に配設したものであり、
またヒータの電源端子の少なくとも一方は焼成室
の感知部側に設けたものであり、また感知部また
はそれを覆うカバー部分がパン焼き型と接触する
ようにしたものであり、さらにヒータの両電源端
子は折り曲げ自在とするとともに焼成室の感知部
側に配設したものである。Means for Solving the Problems In order to achieve the above object, the present invention disposes the heater around the bread baking mold at the lower part of the space between it and the baking chamber, and also provides a part without the heater, and the sensing part It is placed in the area where there is no heater,
Furthermore, at least one of the heater's power terminals is provided on the sensing section side of the baking chamber, and the sensing section or the cover that covers it is in contact with the bread baking mold, and both of the heater's power terminals are connected to the baking chamber. is bendable and placed on the sensing section side of the firing chamber.
作 用 この技術的手段による作用は次のようになる。Effect The effect of this technical means is as follows.
少なくとも下方にはヒータのない位置に温度検
知部を設けているため、パン焼き型の温度、ある
いは焼成室内の雰囲気温度を正確にバラツキなく
感知して焼ムラの少ないパンを焼成することとな
る。 Since the temperature detection section is provided at least in a lower position where there is no heater, the temperature of the bread baking mold or the ambient temperature in the baking chamber can be accurately and uniformly sensed to bake bread with less uneven baking.
実施例
以下、本発明の実施例について第１図〜第４図
をもとに説明する。第１図において、本体１３内
に焼成室１４がネジどめ等で固定してあり、焼成
室１４の上部には蓋１５がトツプオープン式に着
脱自在になつている。焼成室１４と蓋１５により
形成される空間内にパン焼き型１６があり、パン
型台１７の上に位置して設けられている。ヒータ
１８はこの実施例では１本のシーズヒータを折り
曲げてコ字型状としてあり、パン焼き型１６の側
面と焼成室１４の側面との間隔２０に配置してあ
り、また間隔２０はパン焼き型１６の長手方向側
を大として、その寸法は25〜45mmである。１９は
温度感知部でヒータ１８の電源端子がありヒータ
１８が下方に配置していない焼成室１４の側面に
固定してあり、温度ムラを少なくする為パン焼き
型１６と接触して温度を感知して、回路２１によ
りモータ１８の入力を制御して温度制御をしてい
る。Embodiments Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 to 4. In FIG. 1, a firing chamber 14 is fixed in a main body 13 with screws or the like, and a lid 15 is attached to and detached from the top of the firing chamber 14 in a top-open manner. A bread baking mold 16 is located within a space formed by the baking chamber 14 and the lid 15, and is provided above a bread mold stand 17. In this embodiment, the heater 18 is formed into a U-shape by bending one sheathed heater, and is disposed at a distance 20 between the side surface of the bread baking mold 16 and the side surface of the baking chamber 14. Its dimensions are 25 to 45 mm, with the longitudinal side being the largest. Reference numeral 19 denotes a temperature sensing part, which has a power supply terminal for the heater 18, and is fixed to the side of the baking chamber 14 where the heater 18 is not placed below, and in order to reduce temperature unevenness, it comes into contact with the baking mold 16 to sense the temperature. The circuit 21 controls the input of the motor 18 to control the temperature.
次に本実施例の動作を説明すると、パン２２の
焼成時にパン焼き型１６の側面と焼成室１４の側
面との間隔２０にヒータ１８を配置したことでパ
ン２２の側面と底面はヒータ１８のパン焼き型１
６への直接輻射熱と雰囲気温度上昇とパン焼き型
１６の熱伝導により、焼きムラの少ない焼成とな
り、パン２２の天面は間隔２０にあるヒータ１８
から発生する輻射熱が焼成室１４の側面および蓋
１５で反射してパン２２の天面を焼成するととも
に間隔２０で発生する対流熱により、焼成室１４
の上部の雰囲気温度が上昇しパン２２の天面を焼
成する。このことにより、間接的な焼成で、パン
２２の天部の表面温度にバラツキが少なく焼けム
ラの少ない焼成となる。すなわち、パン２２の全
面を均一に加熱し、焼け色バランスの良いものと
なる。また、ヒータ１８が１本で部品数が少なく
ヒータ１８入力のスイツチあるいは制御する回路
も１コとなり組立も非常に容易となり、コストが
大幅に低減すると共に、パン２２の天面が関接焼
成の構成により、ヒータ１８の温度を高温にする
ことが可能となり、立上りも早くなり、パン２２
の焼成時間を短縮できる特長もある。さらに、蓋
１５を製品の天部に配置できるトツプオープン式
が可能となり、操作性が向上し、しかもヒータ１
８が天部より奥にある為に火傷等の心配のないも
のである。 Next, to explain the operation of this embodiment, when baking the bread 22, the heater 18 is arranged at a distance 20 between the side of the bread baking mold 16 and the side of the baking chamber 14, so that the side and bottom surfaces of the bread 22 are heated by the heater 18. Type 1
The direct radiant heat to the bread 22, the rise in ambient temperature, and the heat conduction from the bread baking mold 16 result in baking with less uneven baking.
The radiant heat generated from the baking chamber 14 is reflected by the side surface and the lid 15 to bake the top surface of the bread 22, and the convection heat generated at the interval 20 causes the baking chamber 14 to burn.
The ambient temperature above the bread 22 rises and the top surface of the bread 22 is baked. As a result, indirect baking results in less variation in the surface temperature of the top of the bread 22 and less uneven baking. That is, the entire surface of the bread 22 is heated uniformly, resulting in well-balanced browning. In addition, since there is only one heater 18, the number of parts is small, and there is only one switch or control circuit for inputting the heater 18, making assembly very easy, significantly reducing costs, and making it possible for the top surface of the bread 22 to be used for joint baking. With this configuration, it is possible to raise the temperature of the heater 18 to a high temperature, and the temperature of the pan 22 becomes faster.
Another feature is that it can shorten the firing time. Furthermore, a top-open type system in which the lid 15 can be placed on the top of the product is now possible, which improves operability and allows the heater 1
8 is located further back than the top, so there is no need to worry about getting burned.
さらに、ヒータ１８の配置していない上方向に
温度感知部１９を設けたことでパン焼き型１６の
温度と温度感知部１９との温度差が少なくなり、
正確にバラツキなく温度感知できると共に、ヒー
タ１８の温度を高温にすることができる為、立上
りを速めてパン焼成時間を短縮できるものであ
る。 Furthermore, by providing the temperature sensing portion 19 above where the heater 18 is not located, the temperature difference between the temperature of the bread baking mold 16 and the temperature sensing portion 19 is reduced.
Since the temperature can be sensed accurately and without variation, and the temperature of the heater 18 can be raised to a high temperature, the rise time can be accelerated and the bread baking time can be shortened.
次に本発明の他の実施例について説明する。 Next, other embodiments of the present invention will be described.
第２図は第２の実施例を示しており、ヒータ２
３はシーズヒータを折り曲げてあり、大部分はパ
ン焼き型２４の側面と焼成室２５の側面との間隔
２６の延長下方に配置してあり、その間隔２６は
パン焼き型２４の長手方向側を大としてあり、寸
法は25〜45mmである。 FIG. 2 shows a second embodiment, in which the heater 2
3 is a sheathed heater that is bent, and most of it is arranged below the extension of the distance 26 between the side surface of the bread baking mold 24 and the side surface of the baking chamber 25, with the distance 26 being larger on the longitudinal side of the bread baking mold 24. Yes, the dimensions are 25-45mm.
またヒータ２３は局部的には、パン焼き型２４
の底面と焼成室２５の底面との間に位置してあ
る。また、温度感知部２７はヒータ２３が下方に
配置していない位置でヒータ２３の電源端子があ
る焼成室２５側面に固定してあり、焼成室２５内
の雰囲気温度と、温度温知部２７との温度差を少
なくして正確にバラツキ少なく感知して、回路２
８によりヒータ２３の入力を制御して温度制御を
行なう。ここで、ヒータ２３をパン焼き型２４の
側面下方に位置しても、間隔２６により焼け色バ
ランスの良い、焼けムラの少ないパン２９を焼成
できるものである。 Further, the heater 23 is locally connected to the bread baking mold 24.
and the bottom surface of the firing chamber 25. Further, the temperature sensing section 27 is fixed to the side surface of the firing chamber 25 where the power terminal of the heater 23 is located at a position where the heater 23 is not located below, and detects the atmospheric temperature in the firing chamber 25 and the temperature sensing section 27. circuit 2 by reducing the temperature difference and sensing accurately with less variation.
8 controls the input to the heater 23 to perform temperature control. Here, even if the heater 23 is located below the side surface of the bread baking mold 24, the space 26 allows bread 29 to be baked with well-balanced browning color and less uneven baking.
第３図は第３の実施例を示しており、ヒータ３
０は内部にコイル状のヒータ線を有し、外表面は
ガラスやセラミツク等で形成されているガラス管
ヒータであり、焼成室３１の側面とパン焼き型３
２の側面との間隔３３に、パン焼き型３２の長手
方向側に２本配置してあり、この間隔３３は25〜
45mmである。温度感知部３４はパン焼き型３２の
側面に接触してパン焼き型３２と温度感知部３４
との温度差を少くして温度感知して、ヒータ３０
の入力を回路３５で制御して温度制御している。
特にヒータ３０、２本は電気的に直列に接続して
おり、ひとつの入力制御回路で温度制御を行なつ
て、しかも焼き色バランスの良い、焼けムラの少
ないパン３６を提供できるものである。 FIG. 3 shows a third embodiment, in which the heater 3
0 is a glass tube heater which has a coiled heater wire inside and whose outer surface is made of glass, ceramic, etc.
Two of them are arranged on the longitudinal side of the bread baking mold 32 at a distance 33 from the side surface of the bread mold 32, and this distance 33 is from 25 to
It is 45mm. The temperature sensing portion 34 comes into contact with the side surface of the bread baking mold 32 and is connected to the bread baking mold 32 and the temperature sensing portion 34.
The heater 30 detects the temperature by reducing the temperature difference between the
The temperature is controlled by controlling the input by the circuit 35.
In particular, the two heaters 30 are electrically connected in series, and the temperature can be controlled by a single input control circuit, and bread 36 with well-balanced browning and less uneven baking can be provided.
次に本考案のパン焼成装置を使用した自動製パ
ン機について説明する。 Next, an automatic bread maker using the bread baking apparatus of the present invention will be explained.
第４図は第４の実施例の自動製パン機を示して
おり、３７は本体、３８はシヤーシでモータ３９
を焼成室４０とパン型受台４１が固定してある。
モータ３９に小プーリ４２が固定されベルト４３
を介して大プーリ４４、プーリ軸４５、コネクタ
下４６に動力が伝達される。焼成室４０の内部に
は着脱自在な練り羽根４７を設けたパン焼き型４
８があり、その底に固定されたパン型台４９に羽
根軸５０、コネクタ上５１が軸支されていて、パ
ン型受台４９と着脱自在に嵌合されている。 FIG. 4 shows an automatic bread maker according to a fourth embodiment, in which 37 is the main body, 38 is a chassis, and a motor 39 is shown.
A baking chamber 40 and a bread mold holder 41 are fixed.
A small pulley 42 is fixed to the motor 39 and a belt 43
Power is transmitted to the large pulley 44, pulley shaft 45, and lower connector 46 via. Inside the baking chamber 40, a bread baking mold 4 is provided with a kneading blade 47 that is detachable.
8, a blade shaft 50 and a connector top 51 are pivotally supported by a bread mold stand 49 fixed to the bottom thereof, and are removably fitted to the bread mold holder 49.
また焼成室４０の側面とパン焼き型４８側面と
の間隔５２にヒータ５３を配置してあり、ヒータ
５３の配置してない上方位置に温度感知部５４が
焼成室４０に固定している。この温度感知部５４
に弾性的に支持されて、パン焼き型４８の側面に
圧接している。 Further, a heater 53 is arranged in a space 52 between the side surface of the baking chamber 40 and the side surface of the baking mold 48, and a temperature sensing section 54 is fixed to the baking chamber 40 at an upper position where the heater 53 is not arranged. This temperature sensing section 54
It is elastically supported by and pressed against the side surface of the baking mold 48.
さらに焼成室４０の上に蓋下５５、蓋上５６が
あり、蓋上５６にセツトされる水溶器５７は、弁
５８とバネ５９が取り付けてあり、ソレノイド６
０の動作で弁５８が開き水容器５７内の水は、パ
ン焼き型４８内に入る。 Furthermore, there is a lower lid 55 and an upper lid 56 above the firing chamber 40, and a water dispenser 57 set on the upper lid 56 is equipped with a valve 58 and a spring 59, and a solenoid 6.
0 operation opens the valve 58 and the water in the water container 57 enters the bread baking mold 48.
次に本実施例の動作を説明すると、パン焼き型
４８内に小麦粉、イースト、砂糖、塩等の材料を
入れて、回路６１上部にあるパネル６２を操作す
ると回路６１の動作により、まず、モータ３９を
回転させ、動力伝達により練り羽根４７を回転し
て、材料を撹拌すると共に、ソレノイド６０を動
作させ、パン焼き型４８内に給水を開始して練り
を開始する。練りが終了するとヒータ５３を通電
して、１次発酵、２次発酵、成形発酵と進む。こ
の発酵工程間には、モータ３９を少し回転してガ
ス抜きを行なつている。成形発酵後、発酵したパ
ン６３を焼成するとブザーがなり、出来上りを知
らせるという練りから焼成まで自動的に行う装置
である。 Next, to explain the operation of this embodiment, when ingredients such as flour, yeast, sugar, and salt are put into the bread baking mold 48 and the panel 62 at the top of the circuit 61 is operated, the operation of the circuit 61 causes the motor 39 to The kneading blades 47 are rotated by power transmission to stir the ingredients, and the solenoid 60 is operated to start supplying water into the baking mold 48 to start kneading. When kneading is completed, the heater 53 is energized and the fermentation proceeds through primary fermentation, secondary fermentation, and shaping fermentation. During this fermentation process, the motor 39 is slightly rotated to remove gas. After molding and fermentation, when the fermented bread 63 is baked, a buzzer sounds to notify the finished product.This device automatically performs everything from kneading to baking.
ここで、パン焼き型４８の側面と焼成室４０側
面との間隔５２にヒータ５３を配置したことで、
前実施例で説明したように、焼き色のバランスの
良い、焼きムラの少ないパン６３が焼成できる。
また、ヒータ５３が焼成室４０内にあり、ヒート
マスも小さいことで立上りが速く、短時間でパン
を焼成でき、しかも本体３７の温度が上昇しにく
く、人が触れても安全という効果がある。さらに
練りの材料撹拌時に、材料が散乱し、焼成室４０
を汚すが、焼成室４０内の空間にヒータ５３をほ
とんど浮かして固定している構成なので掃除がし
やすいと共に、散つた材料によるヒータへの悪影
響がなく、製品のバラツキ、経年変化等による製
パンのバラツキが少ないものである。 Here, by arranging the heater 53 in the interval 52 between the side surface of the bread baking mold 48 and the side surface of the baking chamber 40,
As explained in the previous embodiment, bread 63 with well-balanced browning and less uneven baking can be baked.
Further, since the heater 53 is located in the baking chamber 40 and the heat mass is small, the temperature rises quickly and the bread can be baked in a short time, and the temperature of the main body 37 does not easily rise, making it safe even when touched by humans. Furthermore, when stirring the ingredients for kneading, the ingredients are scattered and the baking chamber 40
However, since the heater 53 is fixed and almost floating in the space inside the baking chamber 40, it is easy to clean, and there is no adverse effect on the heater due to scattered materials, and there is no problem with bread making due to product variations, aging, etc. There is little variation.
また、パン焼き型４８に接触する部品が少な
く、まわりが空間におおわれ、断熱材等もないた
めに、練り工程でのパン生地温度上昇が低くおさ
えられ、よく練られた良質のパンが得られる効果
がある。 In addition, because there are few parts that come into contact with the bread baking mold 48, the surrounding area is surrounded by space, and there is no insulation material, the rise in dough temperature during the kneading process is kept low, making it possible to obtain well-kneaded, high-quality bread. be.
そして、発酵工程でも、間隔５２にヒータ５３
を配置したことで、焼成で説明したように、パン
焼き型４８側面と底面を均一に加熱すると共に、
熱空気の対流により、パン焼き型４８の上部も加
熱して、パン生地の発酵もムラなく均一におこな
うことができるものである。 Also in the fermentation process, a heater 53 is installed at the interval 52.
As explained in the baking section, by arranging the bread baking mold 48, the sides and bottom of the bread baking mold 48 are uniformly heated.
The convection of hot air also heats the upper part of the bread baking mold 48, making it possible to evenly and uniformly ferment the bread dough.
さらに、ヒータ５３の配置していない上方向に
温度感知部５４を設けたことで、パン焼き型４８
の温度と温度感知部５４との温度差が少なくな
り、練り時のパン生地温度や、発酵中の温度制
御、また焼成時の温度制御を正確に行なえ、パン
６３の出来にバラツキが少なくなるものである。 Furthermore, by providing the temperature sensing portion 54 above where the heater 53 is not located, the bread baking mold 48
The temperature difference between the temperature of the bread 63 and the temperature sensor 54 is reduced, and the temperature of the dough during kneading, the temperature during fermentation, and the temperature during baking can be accurately controlled, and there is less variation in the quality of the bread 63. be.
発明の効果
上記実施例から明らかなように本発明のパン焼
成装置は、ヒータはパン焼き型の周囲で焼成室と
の間隔の下部に配置するとともに一部にヒータの
ない部分を設け、感知部はヒータのない部分に配
設したものであり、この構成とすることにより、
温度感知部とパン焼き型および焼成室内雰囲気の
温度差が少なくなる。また、ヒータの温度を高温
にしても、温度感知に影響が少ない為立上りが速
く、パン焼成時間が短縮化されるとともに、焼き
あがつたパンのミミが薄く、焼け色にムラが少な
くなるものである。Effects of the Invention As is clear from the above embodiments, in the bread baking apparatus of the present invention, the heater is arranged around the bread baking mold at the lower part of the distance from the baking chamber, and a part without the heater is provided, and the sensing part is It is placed in the area where there is no heater, and with this configuration,
The temperature difference between the temperature sensor, the bread baking mold, and the atmosphere in the baking room is reduced. In addition, even if the heater temperature is set to a high temperature, there is little effect on temperature sensing, so the rise time is faster, the bread baking time is shortened, and the baked bread has a thinner crust and less uneven browning. It is.
第１図Ａ，Ｂは本発明の一実施例によるパン焼
成装置の断面図、第２図Ａ，Ｂは本発明の第２の
実施例によるパン焼成装置の断面図、第３図Ａ，
Ｂは本発明の第３の実施例によるパン焼成装置の
断面図、第４図Ａ，Ｂは本発明の第４の実施例に
よるパン焼成装置を使用した自動製パン機の断面
図、第５図は従来のパン焼成装置の要部断面図、
第６図は従来の自動製パン機の断面図である。
１４，２５，３１，４０…焼成室、１６，２
４，３２，４８…パン焼き型、１８，２３，３
０，５３…ヒータ、２０，２６，３３，５２…間
隔。
1A and 1B are cross-sectional views of a bread baking apparatus according to an embodiment of the present invention, FIGS. 2A and 2B are sectional views of a bread baking apparatus according to a second embodiment of the present invention, and FIGS.
B is a sectional view of a bread baking apparatus according to a third embodiment of the present invention, FIGS. 4A and B are sectional views of an automatic bread making machine using the bread baking apparatus according to a fourth embodiment of the present invention, The figure is a sectional view of the main parts of a conventional bread baking device.
FIG. 6 is a sectional view of a conventional automatic bread maker. 14, 25, 31, 40... Baking chamber, 16, 2
4,32,48...Bread baking mold, 18,23,3
0, 53...heater, 20, 26, 33, 52...interval.
Claims (1)
と、この焼成室の温度を検知する感知部と、この
感知部の検知結果により前記ヒータを制御する制
御手段とを備え、前記ヒータは前記パン焼き型の
周囲で焼成室との間隔の下部に配置するとともに
一部にヒータのない部分を設け、前記感知部はヒ
ータのない部分に配設したパン焼成装置。 ２ ヒータの電源端子の少なくとも一方は焼成室
の感知部側に設けた特許請求の範囲第１項記載の
パン焼成装置。 ３ 感知部またはそれを覆うカバー部分がパン焼
き型と接触するようにした特許請求の範囲第１項
記載のパン焼成装置。 ４ ヒータの両電源端子は折り曲げ自在とすると
ともに焼成室の感知部側に配設した特許請求の範
囲第１項記載のパン焼成装置。[Scope of Claims] 1. A baking chamber having a heater that heats a bread baking mold, a sensing section that detects the temperature of this baking chamber, and a control means that controls the heater based on the detection result of this sensing section, In the bread baking apparatus, the heater is arranged around the bread baking mold at a lower part of the space between the bread baking mold and the baking chamber, and a part without the heater is provided, and the sensing part is arranged in the part without the heater. 2. The bread baking apparatus according to claim 1, wherein at least one of the power supply terminals of the heater is provided on the sensing section side of the baking chamber. 3. The bread baking device according to claim 1, wherein the sensing portion or the cover portion that covers it is in contact with the bread baking mold. 4. The bread baking apparatus according to claim 1, wherein both power supply terminals of the heater are bendable and arranged on the sensing section side of the baking chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14731886A JPS633822A (en) | 1986-06-24 | 1986-06-24 | Bread baking apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14731886A JPS633822A (en) | 1986-06-24 | 1986-06-24 | Bread baking apparatus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS633822A JPS633822A (en) | 1988-01-08 |
| JPH0558323B2 true JPH0558323B2 (en) | 1993-08-26 |
Family
ID=15427472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14731886A Granted JPS633822A (en) | 1986-06-24 | 1986-06-24 | Bread baking apparatus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS633822A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63114234U (en) * | 1987-01-19 | 1988-07-22 | ||
| JPH0720824B2 (en) * | 1988-03-26 | 1995-03-08 | 株式会社日立ビルシステムサービス | Elevator control equipment |
-
1986
- 1986-06-24 JP JP14731886A patent/JPS633822A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS633822A (en) | 1988-01-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |