Multi-layer steamed bread automatic baking oven

A technology for baking ovens and puff pastry, which is applied in the field of automatic baking ovens for baking traditional famous puff pastry, can solve problems such as low production efficiency, and achieves the advantages of small footprint, compact machine, and reduction of oxidative substances. Effect

Inactive Publication Date: 2013-06-26
丁海涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows an auto-bakeout (A) type of furnace with improved efficiency compared to traditional methods such as charring and burning coal. It uses advanced technologies like automation controlled airflow systems and sensors to detect when the charge inside goes bad without shutting down it completely during maintenance work. Additionally, this design helps save energy while still producing good quality products at high speeds.

Problems solved by technology

The technical problem addressed in this patented text relates to improving the efficient manufacturing of high-quality puff pastries while reducing costs associated with laborious processes such as manually operated charcoals or puffing machines used during their preparation.

Method used

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  • Multi-layer steamed bread automatic baking oven

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Embodiment

[0012] Embodiment: The automatic baking oven for puff pastry of the present invention is composed of a rectangular revolving track set on the frame foot 1, a tunnel-type electric furnace set in partitions, and a pneumatic or hydraulic push rod. The rectangular revolving track is respectively the longitudinal front track 18, the longitudinal rear track 12, the transverse left track 5 and the transverse right track 16. The longitudinal front track 18 is a closed tunnel-type track, and a preheating furnace 19 is provided in its second half. The longitudinal rear track 12 is also a closed tunnel track, and a baking oven 11 is provided in its first half, and the second half is a furnace temperature decreasing zone. The transverse track is an open trough track to facilitate loading and unloading, wherein the transverse left track 5 is the loading area, and the transverse right track 16 is the unloading area. The porcelain material plate for baking the layer cake is pushed forward b...

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Abstract

The invention relates to a multi-layer steamed bread automatic baking oven. The multi-layer steamed bread automatic baking oven is composed of a rectangular rotary rail which is arranged on a rectangular frame foot, a tunnel-shaped electric oven arranged in a subregion mode, and a pneumatic or hydraulic push rod. The rectangular rotary rail is divided into a closed tunnel-shaped longitudinal front rail, a longitudinal back rail, an open groove type horizontal left rail and a horizontal right rail. A preheating oven is arranged on the rear section of the longitudinal front rail, and the baking oven is arranged on the front section of the longitudinal back rail. The back portion of the baking oven is an oven temperature decreasing area, and the rear section of the longitudinal back rail is a natural cooling area. The horizontal left rail is a feed loading area and the horizontal right rail is a feed discharging area. Porcelain feed trays for baking the multi-layer steamed bread are pushed forward to slide at intervals by the pneumatic or hydraulic push rod on a left rail, a right rail, a front rail and a back rail. Mode of operation is controlled through a chip of a circuit board in a control box. The multi-layer steamed bread automatic baking oven is compact in structure, small in occupied space, and convenient to manage. The porcelain feed trays are in cycle use, and heat loss is reduced. A complete machine is made of stainless steel, is attractive and grandiose, and sanitary requirements on food machinery of the state are met.

Description

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Claims

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Application Information

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Owner 丁海涛
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