DE20007857U1 - Portable wood oven - Google Patents

Description

Portable wood-fired oven

The invention relates to a portable wood-fired oven, the combustion of which can be heated with logs, coarse wood chips, wood briquettes or other renewable raw materials.

A portable field oven for continuous operation is known from DR-PS 47834.

The portable oven, constructed from strong iron sheet, rests on a solidly built cart and is designed to be fired with wood, coal or peat.

The furnace consists of a grate on which the fuel burns, the ash trap and an airtight fire door.

The fire gases first pass over the bottom of a water reservoir, from where they touch two cruet kettles and the ceiling of the baking chamber, penetrating through the side channels under the bottom of the baking chamber, so that the bottom is constantly heated evenly from all sides. The fire gases are thus forced to pass through the fire channels one after the other until they carry the smoke to the chimney.

In order not to expose the floor or ceiling of the baking chamber to too much heat, the casing is provided with a series of air ducts through which the cold air enters and escapes again in a warmed state.

The supply of cold air can be regulated according to baking requirements using the pull rod, so that either the ceiling or the floor of the baking chamber can be cooled or immediately reheated by opening or closing a slider attached to the end of the rod, which partially covers the air duct.

Above the firebox there is also a slider through which the fire can be directed directly under the floor of the baking chamber if it is necessary to give it a higher temperature as quickly as possible.

The shell of the baking chamber has a sand filling between the regulation (air) channels to distribute the heat evenly

to spread, while the outer mantle is filled with ash to delay its cooling as much as possible.

Nowadays, portable ovens are mainly used at markets or festivals. The ovens are mostly mounted on car trailers.

The furnaces of these portable ovens are relatively small, so that they are not suitable for baking baked goods, especially bread, on site.

Furthermore, they do not have any steam generation devices.

Due to the relatively small furnaces, the temperatures required for baking are hardly ever reached or only over a longer period of time.

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In order to still be able to offer appropriate baked goods, especially bread, the baked goods are pre-baked and then finished in the portable ovens. Finishing the baking process does not require the high temperatures required for pre-baking or the steam generation equipment.

Based on the above, the object of the invention is to provide a wood-fired oven of the type mentioned at the outset, with which baking conditions such as those in conventional ovens can be achieved.

The transportable baking oven according to the invention consists of at least one oven and a heating device operating according to the principle of wood gasification technology, which are arranged together on a base frame. The base frame can itself be movable by means of arranged rollers or wheels or can be arranged on a trailer, preferably on a car trailer.

The heat is transported from the heating device to the oven through steam pipes, preferably Perkinson tubes. The lower part of the oven is formed by storage stones in which the ends of the steam pipes are embedded. A stone stove plate is arranged on the storage stones. At the rear end of the oven there is a stove exhaust flap through which the baking steam is directed into the chimney.

If the oven is heated directly by burning wood, the flue gas can also be directed into the chimney via the cooker exhaust flap.

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The heating system can use logs, wood briquettes, coarse wood chips or briquettes made from renewable raw materials as fuel.

The invention will be explained in more detail using an embodiment.

Fig. 1 shows a section through the portable wood-fired oven. This essentially consists of two ovens and a heating device that works according to the principle of wood gasification technology. Both are arranged on a base frame with rollers 15. The individual ovens each have an oven door 13 and an oven exhaust flap 8.

A stone stove plate 5, on which the baked goods 10 are located, lies on a stone ceiling 12 forming the lower end of the oven. The steam pipes 4 end in the stone ceiling 12. The oven is connected to the chimney 7 via the oven exhaust flap 8.

The heating device essentially consists of a filling chamber 1 with the air supply channel 9 surrounding it in a ring shape and a combustion chamber arranged at the lower end, via the flaps 6 the oxygen supply for the gasification process can be regulated. The air sucked in via the air supply channels 9 is heated on the jacket of the filling chamber 1 and is fed as heated air to the bed of embers. As the air absorbs the heat given off by the jacket surface of the filling chamber 1, the jacket surface is simultaneously cooled.

In the filling chamber 1, the fuel (logs) 14 introduced via the filling shaft 2 dries and in the lower area, after heating up, the gasification process begins. For this purpose, the primary air is introduced directly into the ember bed via the feed channel 9. In the mixing channel of the combustion chamber, enough preheated secondary air is mixed into the energy-rich wood gas via the feed channel 3 so that there is enough oxygen for complete combustion.

The ends of the steam pipes 4 extend into the combustion chamber and absorb the heat there. The heat absorbed by the steam pipes 4 is transported to the stone ceiling 12 and heats it and the hotplate 5.

The stone ceiling 12 serves as a heat storage facility.

In addition to indirect heating, it is also possible to heat the oven directly. To do this, the fuel (logs) 11 is spread on the stove top and ignited.

The exhaust gases can be led into the chimney 7 via the cooker exhaust flap 8.

In order to avoid the annoying removal when the filling shaft 2 or the stove door is open in the case of indirect heating, an induced draught fan can be installed in the chimney. This is preferably designed as a battery-operated induced draught fan.

The suction fan also regulates the amount of combustion air in the heating system according to the heat required, as well as the steam extraction from the ovens.

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Claims (5)

1. Portable wood oven with a baking chamber and a heating device for alternative fuels, such as logs, coarse wood chips, wood briquettes or the like, characterized in that at least one baking oven and a heating device which operates according to the principle of wood gasification technology are arranged on a base frame. 2. Transportable wood-fired oven according to item 1 , characterized in that the base frame is either movable itself by means of arranged rollers, wheels ( 15 ) or the like or is fixedly arranged on a trailer. 3. Portable wood-fired oven according to items 1 and 2 , characterized in that the heat is transported from the heating device to the oven through steam pipes ( 4 ), preferably through Perkinson tubes. 4. Portable wood-fired oven according to items 1 to 3 , characterized in that the lower region of the oven is formed by storage stones ( 12 ) in which the ends of the steam pipes ( 4 ) are embedded, and the stone stove plate ( 5 ) is arranged on the storage stones ( 12 ). 5. Portable wood-fired oven according to items 1 to 4 , characterized in that a cooker hood flap ( 8 ) is arranged at the rear end of the oven.