Automatic bread machine

Abstract

An automatic bread machine is provided which can detect temperature in a baking chamber to control the temperature of a bread container in the baking chamber, and prevent the problem that the temperature of the bread container can not be detected correctly because of the room temperature, and make the bread form well. The automatic bread machine includes: a first temperature detecting device (7) for detecting the temperature in a baking chamber (1); a room temperature correction device (4) for correcting the temperature detected by the detecting device (7) based on room temperature; a making control device for controlling the heat amount of a heater (2) in each working procedure by comparing corrected temperature detected by the detecting device with the control temperature in the working procedures.

Description

[0001] This application is a divisional application of the patent application No. 95115118.5 submitted on August 17, 1995. technical field [0002] The present invention relates to automatic bread machines commonly used in households. Background technique [0003] Follow the Figure 39 with 40 An automatic bread maker of a first conventional example will be described. [0004] 1 is a baking chamber, and the heater 2 is housed inside. 3 is a bread container detachably installed in the baking chamber 1. 4 is a motor arranged outside the baking chamber 1, the power of the motor 4 is transmitted to the stirring blade 6 rotatably disposed inside the bottom of the bread container 3 through the belt 5, and the stirring blade 6 is made to rotate by the motor 4. 7 is to detect the temperature in the baking chamber 1, which is used as the first temperature detection device for program determination and temperature control. Reference numeral 8 denotes a lid that covers the top of th...

AI Technical Summary

Problems solved by technology

However, the problem with the existing configuration is that the same program (low temperature program) is selected no matter the room temperature is 20°C or 5°C, so the shape of the bread made is effectively different with the room temperature.

[0013] For this kind of problem, it can be considered to increase the number of low-temperature programs corresponding to room temperature to reduce the difference in the shape of bread made with room temperature, but the development and confirmation experiments of the program take too much time

Moreover, every process does not modify the control temperature corresponding to the room temperature, so for example, when making soft bread with a fine texture and softness, the bread making that requires the accuracy of the temperature control cannot make it in good shape.

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