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WO1984001266A1 - Procede et four de traitement de produits a l'aide d'un courant d'air chauffe - Google Patents

Procede et four de traitement de produits a l'aide d'un courant d'air chauffe Download PDF

Info

Publication number
WO1984001266A1
WO1984001266A1 PCT/SE1983/000338 SE8300338W WO8401266A1 WO 1984001266 A1 WO1984001266 A1 WO 1984001266A1 SE 8300338 W SE8300338 W SE 8300338W WO 8401266 A1 WO8401266 A1 WO 8401266A1
Authority
WO
WIPO (PCT)
Prior art keywords
oven
flow
fan
fans
space
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.)
Ceased
Application number
PCT/SE1983/000338
Other languages
English (en)
Inventor
Leif Lind
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.)
PRO-TECH PROGRESSIVE TECHNIC AB
PRO TECH AB
Original Assignee
PRO-TECH PROGRESSIVE TECHNIC AB
PRO TECH AB
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 PRO-TECH PROGRESSIVE TECHNIC AB, PRO TECH AB filed Critical PRO-TECH PROGRESSIVE TECHNIC AB
Publication of WO1984001266A1 publication Critical patent/WO1984001266A1/fr
Priority to DK261684A priority Critical patent/DK261684A/da
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/26—Ovens heated by media flowing therethrough by hot air

Definitions

  • the present invention relates to a method for pro ⁇ ducing an even and uniform air-flow throughout the whole of the cooking space of an oven when processing products with the aid of a heated air-flow in said oven, in order to bake, grill, cook or dry said products, or to process the same in some other way.
  • the invention also refers to an oven for practising said method.
  • a serious problem encountered when processing pro ⁇ ducts in this way in air-flow ovens, is one of producing an even and uniform flow of air in all parts of the oven space, and therewith uniform heat transfer to all the products in the oven.
  • OMPI An example of the first mentioned solution, utilizing a rotatable rack, is described in SE-B-7504080-8 (AB Svenska Bakugnsfabriken) .
  • This arrangement is encumbered with the disadvantages afore-mentioned.
  • Ovens equipped with various kinds of air-guiding throttle-valve constructions are described in NO-B-117,196 (Electrolux) and DE-A-28 04 545 (Werner & Pfleiderer) .
  • the first arrangement requires progressive throttling, while the second arrangement incorporates the use of separate closure means. Both types of oven are technically complicated and result in an irregular flow of air in the oven space.
  • SE-B-369,828 and SE-B-391,110 (both Tipe Revent) describe baking ovens equipped with two cross-flow fans having vertical shafts which extend throughout the entire height of the oven space and are driven simultaneously in mutually the same direction, the direction of rotation of the fans being reversible.
  • the major drawback with this type of cross-flow arrangement is that the hot air will not be mixed in vertical direction which results in substantially lower temperature in the bottom part than in the top part of the oven. Further the arrangements are relatively space-consuming and expensive; they also present certain problems when desiring to generate vapour in the oven space, to improve the heat-transfer effect.
  • Similar cross-flow arrangements having the same drawbacks are described in FR-B-2,390 ,102 and CH-A-532,363 (both Debag) .
  • OMPI located in the upper part of the oven, while holding the other fan disconnected; by causing the flow generated by said one fan to pass a heating battery located in the region of the fans in the upper part of the oven; by guiding the generated, heated flow verti ⁇ cally downwardly along at least one of the sides of the oven and to deflect said flow inwardly at different levels, and thereafter horizontally upwardly at the opposite side of the oven; and by disconnecting said one fan and connecting the other fan at given time intervals, so as to reverse the direction of flow.
  • the method according to the invention provides • a reversal in the direction of air-flow without requiring the provision of movable throttle-valve arrangements, which can readily give rise to operational disturbances. Because cooler air from. the oven space is drawn through . the stationary fan, the fan will be cooled during the stationary periods. The heating batteries will also be cooled effectively, since the air changes direction in the space in which the batteries are located.
  • the method according to the invention permits the oven construction to be extremely compact, with all electrical components, such as motors and electric batteries, positioned above the actual oven space, i.e. cooking area.
  • This enables the oven space to be cleaned by, for example, rinsing or flushing the same with water, even with water under high pressure, without the risk of the water coming into contact with the electircal installations.
  • the heated air ⁇ flow is guided downwardly along the sides of the oven by means of a guiding and deflecting plate having perfora ⁇ tions or slot-like openings located at different levels. Such an arrangement will cause the air to be supplied to the oven space via one side wall and to be drawn out by suction at the opposite side wall, after having first come into contact with the products located in the oven.
  • the heating batteries When wishing to generate vapour in the oven, the heating batteries are caused to heat a tray which is placed beneath the fans and on which liquid is sprayed, to generate vapour which is conveyed to the oven space by the circulating air-flow.
  • vapour is effectively generated even when the temperature in the actual oven space is relatively low (100-150°C), such as when baking products.
  • Another important advantage is that all lime deposits originating from the water supplied are deposited on the bottom of the tray.
  • the tray is arranged so that it can be readily drawn out and cleaned, as opposed to conventional spray nozzles provided with small orifices, which readily become blocked.
  • the underside of the tray is suitably insulated, so that the upper side of the tray can be heated to very high surface temperatures, for example temperatures of 400-600°C, thereby providing highly effective vapour generation.
  • the invention also relates to an oven, for example for baking, grilling, cooking, drying or the like, the essential characteristics of the oven being set forth in the claims.
  • the guiding and deflecting means of the oven include stepped plates located preferably at opposite sides of the oven and having slot-like openings positioned at different levels, and deflecting means which are located transversely of the flow direction immediately downstream of the slot-like openings, and which project into the path of the flow through a distance which corresponds at least to the height of the slot-like openings parallel with the flow.
  • Such flow-guiding and flow-deflecting means have an extremely purposeful form and can be manufactured cheaply
  • the heating battery is preferably located beneath the fans, in a defined area having an insulated bottom surface. In this way, in the region of one half of the heating battery air will be drawn in via the stationary fan, which as a result of the subpressure generated will subsequently be caused to co-rotate with the other fan. Subsequent to being heated, the air-flow will pass the driven fan, which pressurizes the flow. The air-flow can then - if so desired - be caused to pass further heating coils.
  • one-way butterfly- or throttle- valves for guiding the air-flow,- particularly the air- flow drawn-in to the driven fan.
  • This air-flow can, for example, be guided so as not to pass the stationary fan, but so as to be conducted directly to the suction side of the driven fan.
  • Such one-way valves are of extremely simple design, and the particular advantage characteristic of the invention, namely that butterfly- or throttle- valves are normally not required, is ' not impaired by using .one or more valves of the afore-mentioned kind.
  • Figure 1 is a partially sectional front view of a simple kind of oven not provided with vapour-generating means
  • Figure 2 is a similar view of a modified oven having
  • O PI vapour-generating means and also flow-distributing and flow-deflecting plates of a particular design
  • Figure 3 is a cross-sectional view of the upper part of a relative to Figure 2 modified embodiment when the left fan is rotating;
  • Figure 4 is a similar view of the Figure 3 embodi ⁇ ment when the right fan is rotating.
  • the numeral 1 identifies a baking oven having an insulated oven space 2, in which there is arranged a stand 3 which supports a plurality of plates 4 on which are placed loaves or buns 5 to be baked in the oven.
  • a stand 3 which supports a plurality of plates 4 on which are placed loaves or buns 5 to be baked in the oven.
  • radial fans 10, 11 Arranged in the upper part of the oven are two radial fans 10, 11 having vertical shafts.
  • the fan wheels 10a and 11a, respectively, are located immediately beneath the ceiling of the oven space.
  • a space 12 which is defined by walls 13 and which accommo ⁇ dates a heating battery 14 having the form of electric heating filaments.
  • the fan drive motors are located externally of the oven space, together with guide means (not shown) for alternate driving of the fans, first one fan in one direction and then the other fan in an opposite direction during given time intervals.
  • a deflecting and distributing plate 15 and 16 Arranged within the oven space on each side of the oven is a deflecting and distributing plate 15 and 16, respectively, by means of which heated air is conducted downwardly along the sides of the oven and is deflected, via perforations 15a, 16a, horizontally so as to come into contact with the products located in the oven.
  • smooth plates 15, 16 provided with a suitable number of perforations of suitable shape and form.
  • air is drawn in through the fan wheel 11a to the right- hand fan 11 , from where it moves downwardly to the space 12 accommodating the heating battery 14.
  • the fan wheel 11a is, in this way, caused to co-rotate by the air stream drawn thereinto, this stream being heated by the heating battery and drawn out through the opening located beneath the fan wheel 10a.
  • the heated and inwardly drawn air-flow is pressurized by the fan wheel 10a and is then forced downwardly in the space between the left-hand side of the oven and the distributing plate 15, where the flow is deflected in horizontally directed part flows, which pass the products 5 in the oven space while transferring their heat content to said products.
  • the flow direction is reversed, by disconnecting the fan 10 and connecting the fan 11. In this way, heat is uniformly transferred readily to all products present in the oven.
  • additional heating coils can be located externally of the space 12.
  • the bottom defining wall 17 of the space 12 is normally heated to very high temperatures, for example 400-600 C, and is therefore suitably provided with an underlying insulation 18.
  • the embodiment illustrated in Figure 2 corresponds to the embodiment illustrated in Figure 1 , with exception that the laterally located flow-distributing and flow- deflecting plates have a different form, and that the oven is provided with vapour-generating means.
  • the' oven space is also larger, and two rows of plates 4 are located side-by-side on the same level.
  • the guiding and deflecting plates 15 are stepped and include approximately horizon ⁇ tally extending shoulders 15b, which are located immediately downstream of slot-like openings 15a and project into the path of the air-flow through a distance which at least corresponds to the height of the slot-like openings, parallel with the flow.
  • a guide and deflecting plate is sufficiently rigid and provides for an effective and uniform deflection .and flow-distribution within the oven space.
  • the bottom 17 of the space 12 accommodating the heating means 14 has the form of a tray. Water is sprayed onto the bottom 17 of the tray through a pipe 19. The high temperature of the tray causes the water to be - effectively vapourized, the vapour being carried by the air-flow as it circulates within the oven.
  • a vapour-generating means of the described simple kind is extremely effective, due to being positioned immediately beneath the fan wheels 10a, 11a.
  • FIGs. 3 and 4 illustrate the upper part of a modi ⁇ fication of the Figure 2 embodiment.
  • a simple one-way butterfly-valve 20, 21 is positioned at each end of the space 12 accommodating the heating battery 14.
  • Each butterfly-disc 20a, 21a coacts with a wing or shovel 20b, 21b positioned in the air stream from the respective fan 10 or 11 which is rotating in each instance.
  • a rod 22 connects the butterfly-discs 20a and 21a, so that when the disc 2 ⁇ a is in closed position disc 21a is open and vice versa.
  • the left fan 10 is rotating and the left valve 20 accordingly closed whereas valve 21 is open.
  • Figure 4 illustrates the reverse situation, i.e. when the right fan 11 is rotating and valve 21 accordingly closed.
  • Pipe 19 and tray 17 may also be present.
  • This embodiment has the advantage that the heat exchange within chamber 12 is improved. Further, at the suction side of each fan 10, 11 there will automatically be less resistance to the flow which will result in improved behaviour of the oven.
  • the drawing figures show that only a small part of the flow will find its way through the in each instance "stationary" fan 11 or 10, respectively.
  • An oven according to the invention can be used in a variety of different contexts.
  • the oven can also be used in connection with different industrial processes, such as drying processes for example.
  • Various kinds of auxilliary arrangements are also possible within the scope of the invention as defined in the accompanying claims.
  • the flow generated by either fan may optionally be conducted to one or to two adjacent sides of the oven and may be supplied to the whole of the oven space or to a part thereof, so that mutually intersecting flows occur in said oven space or said parts thereof.
  • the turbulent part flows obtained in this way can contribute to improving the efficiency of the oven.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)
  • Drying Of Solid Materials (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Dans un four de cuisson, grillage ou séchage de produits au moyen d'un courant d'air chauffé on utilise deux soufflantes (10, 11) disposées dans la partie supérieure du four (1) et possédant des roues de soufflante mutuellement adjacentes (10a, 11a) et des arbres verticaux. Une batterie de chauffage (14) est logée dans un espace (12) au-dessous des roues de soufflante (10a; 11a). Une plaque déflectrice de guidage (15; 16) pour la circulation d'air chaud est disposée à une certaine distance des deux côtés opposés du four. Les plaques sont pourvues d'ouvertures en forme de fentes (15a; 16a) et éventuellement également d'organes déflecteurs séparés (15b; 16b) reliés aux ouvertures en forme de fentes. Un générateur de vapeur (19; 17) agit de concert avec la batterie chauffante (14). L'une des soufflantes est entraînée dans une direction pendant un intervalle de temps donné, produisant un courant d'air chauffé qui descend le long d'une paroi latérale du four et est dévié horizontalement vers l'intérieur au travers des ouvertures en forme de fentes d'une plaque correspondante. Lorsqu'une période de temps donné s'est écoulée -par exemple une à deux minutes - la première soufflante est déconnectée et la deuxième soufflante mise sous tension et entraînée dans la direction opposée. On parvient de cette manière à chauffer régulièrement et uniformément la totalité du volume du four, éventuellement avec de l'air auquel on a ajouté de la vapeur d'eau.
PCT/SE1983/000338 1982-09-29 1983-09-28 Procede et four de traitement de produits a l'aide d'un courant d'air chauffe Ceased WO1984001266A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DK261684A DK261684A (da) 1982-09-29 1984-05-28 Fremgangsmaade til behandling af produkter med en opvarmet luftstroemning og en ovn til udoevelse af fremgangsmaaden

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE8205564A SE8205564L (sv) 1982-09-29 1982-09-29 Sett och ugn for behandling av produkter med ett uppvermt flode

Publications (1)

Publication Number Publication Date
WO1984001266A1 true WO1984001266A1 (fr) 1984-04-12

Family

ID=20348028

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE1983/000338 Ceased WO1984001266A1 (fr) 1982-09-29 1983-09-28 Procede et four de traitement de produits a l'aide d'un courant d'air chauffe

Country Status (5)

Country Link
EP (1) EP0136286A1 (fr)
DK (1) DK261684A (fr)
NO (1) NO842123L (fr)
SE (1) SE8205564L (fr)
WO (1) WO1984001266A1 (fr)

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4660540A (en) * 1984-09-15 1987-04-28 Werner & Pfleiderer Baking oven with hot-air circulation heating
WO1989000381A1 (fr) * 1987-07-16 1989-01-26 Koenig Helmut Four
AT390865B (de) * 1986-08-22 1990-07-10 Urban Gottfried Etagenbackofen
US5129384A (en) * 1991-09-03 1992-07-14 Reed Oven Company Bakery oven with enhanced air flow
US5394791A (en) * 1994-01-03 1995-03-07 Premark Feg Corporation Steam generator for convection oven
US5464777A (en) * 1994-09-26 1995-11-07 Miles Inc. Dry reagent for creatinine assay
US5560125A (en) * 1994-09-13 1996-10-01 Genomyx Corporation Air impingement gel drying
US5736025A (en) * 1994-04-04 1998-04-07 Genomyx Inc. Control of temperature gradients during gel electrophoresis using turbulent gas flow
US6516712B1 (en) 2002-05-03 2003-02-11 Piemark Feg L.L.C. Steam generator for convection oven and related heat accumulator construction
WO2002089588A3 (fr) * 2001-10-01 2003-09-25 Miwe Michael Wenz Gmbh Four de cuisson
EP1797758B1 (fr) * 2005-12-14 2012-02-08 John Bean Technologies Corporation Système de cuisson continue
EP2426419A1 (fr) 2010-09-02 2012-03-07 Rational AG Procédé destiné à l'exécution d'un processus de cuisson
WO2012122491A1 (fr) 2011-03-09 2012-09-13 Unitherm Food Systems, Inc. Configuration d'écoulement de l'air pour four en spirale
US9107422B2 (en) 2011-03-09 2015-08-18 Unitherm Food Systems, Inc. Airflow pattern for spiral ovens
CN108278860A (zh) * 2018-01-16 2018-07-13 昆明霍尔金科技有限公司 一种匀流热风物料干燥方法
EP3425286A1 (fr) * 2017-07-07 2019-01-09 Vestel Beyaz Esya Sanayi Ve Ticaret A.S. Dispositif de cuisson et son procédé de fonctionnement
US12465052B2 (en) 2017-01-27 2025-11-11 Jbt Marel Corporation Spiral conveyor thermal processing system

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH532363A (de) * 1970-05-05 1973-01-15 Debag Deutsche Backofenbau Backofen
SE369828B (fr) * 1973-01-26 1974-09-23 Tipe Revent Ab
SE391110B (sv) * 1973-01-26 1977-02-07 Tipe Revent Ab Ugn for vermebehandling av livsmedel
FR2390102A1 (fr) * 1977-05-05 1978-12-08 Debag Deutsche Backofenbau Four de boulangerie comprenant une chambre de cuisson et un dispositif generateur de vapeur

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH532363A (de) * 1970-05-05 1973-01-15 Debag Deutsche Backofenbau Backofen
SE369828B (fr) * 1973-01-26 1974-09-23 Tipe Revent Ab
SE391110B (sv) * 1973-01-26 1977-02-07 Tipe Revent Ab Ugn for vermebehandling av livsmedel
FR2390102A1 (fr) * 1977-05-05 1978-12-08 Debag Deutsche Backofenbau Four de boulangerie comprenant une chambre de cuisson et un dispositif generateur de vapeur

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4660540A (en) * 1984-09-15 1987-04-28 Werner & Pfleiderer Baking oven with hot-air circulation heating
AT390865B (de) * 1986-08-22 1990-07-10 Urban Gottfried Etagenbackofen
WO1989000381A1 (fr) * 1987-07-16 1989-01-26 Koenig Helmut Four
US5129384A (en) * 1991-09-03 1992-07-14 Reed Oven Company Bakery oven with enhanced air flow
US5394791A (en) * 1994-01-03 1995-03-07 Premark Feg Corporation Steam generator for convection oven
US5653164A (en) * 1994-01-03 1997-08-05 Premark Feg L.L.C. Steam generator for convection oven
US5736025A (en) * 1994-04-04 1998-04-07 Genomyx Inc. Control of temperature gradients during gel electrophoresis using turbulent gas flow
US5560125A (en) * 1994-09-13 1996-10-01 Genomyx Corporation Air impingement gel drying
US5464777A (en) * 1994-09-26 1995-11-07 Miles Inc. Dry reagent for creatinine assay
WO2002089588A3 (fr) * 2001-10-01 2003-09-25 Miwe Michael Wenz Gmbh Four de cuisson
US6909069B2 (en) * 2001-10-01 2005-06-21 Miwe Michael Wenz Gmbh Baking oven
US6516712B1 (en) 2002-05-03 2003-02-11 Piemark Feg L.L.C. Steam generator for convection oven and related heat accumulator construction
EP1797758B1 (fr) * 2005-12-14 2012-02-08 John Bean Technologies Corporation Système de cuisson continue
US8807021B2 (en) 2005-12-14 2014-08-19 John Bean Technologies Corporation Methods of cooking in continuous cooking oven systems
US20130004639A1 (en) * 2005-12-14 2013-01-03 John Bean Technologies Corporation Methods of cooking in continuous cooking oven systems
DE102010037284A1 (de) 2010-09-02 2012-03-08 Rational Ag Verfahren zur Durchführung eines Garprozesses
EP2426419A1 (fr) 2010-09-02 2012-03-07 Rational AG Procédé destiné à l'exécution d'un processus de cuisson
US9220276B2 (en) 2011-03-09 2015-12-29 Unitherm Food Systems, Inc. Airflow pattern for spiral ovens
US9107422B2 (en) 2011-03-09 2015-08-18 Unitherm Food Systems, Inc. Airflow pattern for spiral ovens
WO2012122491A1 (fr) 2011-03-09 2012-09-13 Unitherm Food Systems, Inc. Configuration d'écoulement de l'air pour four en spirale
US9504258B1 (en) 2011-03-09 2016-11-29 Unitherm Food Systems, Inc. Airflow pattern for spiral ovens
EP3289879A1 (fr) 2011-03-09 2018-03-07 Unitherm Food Systems, LLC Modèle d'airflow pour four a spiral
US12465052B2 (en) 2017-01-27 2025-11-11 Jbt Marel Corporation Spiral conveyor thermal processing system
EP3425286A1 (fr) * 2017-07-07 2019-01-09 Vestel Beyaz Esya Sanayi Ve Ticaret A.S. Dispositif de cuisson et son procédé de fonctionnement
CN108278860A (zh) * 2018-01-16 2018-07-13 昆明霍尔金科技有限公司 一种匀流热风物料干燥方法
CN108278860B (zh) * 2018-01-16 2020-06-19 昆明霍尔金科技有限公司 一种匀流热风物料干燥方法

Also Published As

Publication number Publication date
DK261684D0 (da) 1984-05-28
SE8205564D0 (sv) 1982-09-29
EP0136286A1 (fr) 1985-04-10
DK261684A (da) 1984-05-28
NO842123L (no) 1984-05-28
SE8205564L (sv) 1984-03-30

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