Ventilation structure for bread baking

Abstract

The utility model provides a bread baking ventilation structure which comprises an oven and a conveying belt, bread to be baked is placed on the conveying belt, and the conveying belt is located at the bottom end in the oven. The oven comprises an oven body, a heating rod, an air circulation pump and a plurality of ventilation pipes, the air circulation pump is arranged at the bottom of one side of the oven body, and the air circulation pump pumps air at the bottom of the oven body to the top end of the interior of the oven body through the ventilation pipes. The temperature above the bread during bread baking is reduced, the temperature difference between the upper end face and the lower end face of the bread is avoided, the upper temperature and the lower temperature of the bread are the same when the to-be-baked bread is conveyed through the conveying belt to be baked, and the top and the bottom of the baked bread cannot be half-cooked or scorched.

Description

Technical Field

[0001] The utility model relates to a ventilation structure for bread baking and belongs to the field of bread production equipment. Background Art

[0002] Bread baking is to convert the moisture inside the dough into steam, so that the dough expands. The bread baking machine is a process in the bread production line. It bakes the fermented bread. In order to prevent the bread from drying out during the baking process, the oven needs to be preheated and then raised to the required temperature for bread baking, which is about 160 degrees to 220 degrees. The baking time is about 10-15 minutes. The batch production line of bread needs to be baked continuously and uninterruptedly, so it is generally chosen to use a conveyor belt for transportation and baking.

[0003] However, because the heat source is installed above the conveyor belt when baking bread, the temperature difference between the upper and lower ends of the bread is 10 degrees Celsius, it is easy for the bottom of the bread to be just soft while the top of the bread is burnt, or the top of the bread to be just soft while the bottom of the bread is still raw.

[0004] Therefore, the utility model provides a ventilation structure for balancing the upper and lower temperatures when baking bread. Utility Model Content

[0005] In view of this, the purpose of the present invention is to provide a ventilation structure for balancing the upper and lower temperatures when baking bread.

[0006] The utility model is achieved in this way:

[0007] A ventilation structure for baking bread, comprising an oven and a conveyor belt, on which bread to be baked is placed, and the conveyor belt is located at the bottom of the oven;

[0008] An air circulation pump and a plurality of ventilation pipes, wherein the air circulation pump is arranged at the bottom of one side of the oven, and the air circulation pump pumps the air at the bottom of the oven to the top of the oven through the ventilation pipes.

[0009] As a further improvement, the ventilation pipe comprises a first ventilation pipe, one end of which is exposed at the bottom of the oven and the other end of which is connected to the exhaust nozzle of the air circulation pump;

[0010] The second ventilation duct and the third ventilation duct are connected, the second ventilation duct is connected to the exhaust nozzle of the air circulation pump, and the end of the third ventilation duct not connected to the second ventilation duct passes through the top surface of the oven and is located at the top inside the oven.

[0011] As a further improvement, a plurality of electric heating rods are installed inside the oven, and the electric heating rods are distributed at equal distances on the same horizontal straight line at the top of the oven.

[0012] As a further improvement, the second ventilation pipe comprises a pipe body and a plurality of baffles, wherein the baffles are arranged in a staggered manner inside the pipe body, and the distance between two adjacent baffles is equal.

[0013] As a further improvement, the length L1 of the baffle plate is 1 / 2 to 3 / 4 of the length L2 of the tube body.

[0014] As a further improvement, the second ventilation pipe is a square tube with a hollow interior.

[0015] As a further improvement, the baffle plate is welded to the inner wall of the tube body.

[0016] As a further improvement, the third ventilation pipe is a square pipe or a circular pipe with a hollow interior.

[0017] The beneficial effects of the utility model are:

[0018] ① The utility model draws air from the bottom of the oven to the top of the heating rod inside the oven through an air circulation pump, thereby reducing the temperature above the bread when baking, avoiding a temperature difference of degrees Celsius between the upper and lower ends of the bread, and achieving the same temperature at the top and bottom of the bread when the bread to be baked is transported by a conveyor belt for baking, and the top and bottom of the baked bread will neither be undercooked nor burnt.

[0019] ② The utility model uses interlaced barrier plates to, firstly, extend the speed at which the heat inside the oven spreads outwards, ensuring that the temperature inside the oven is sufficient when baking bread; secondly, absorb air with a lower temperature from the bottom of the oven, which can reduce dust and other debris in the air and prevent debris from adhering to the heating rod, causing spontaneous combustion or damage. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solution of the implementation mode of the utility model, the drawings required for use in the implementation mode will be briefly introduced below. It should be understood that the following drawings only show certain embodiments of the utility model and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying creative work.

[0021] Figure 1 The utility model is a schematic diagram of the principle of a ventilation structure for baking bread provided by an embodiment of the utility model.

[0022] Figure 2 It is a partial structural schematic diagram of a ventilation structure for bread baking provided by an embodiment of the utility model.

[0023] Figure 3It is a schematic diagram of the second ventilation pipe structure of a ventilation structure for baking bread provided by an embodiment of the utility model. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical scheme and advantages of the embodiments of the utility model clearer, the technical scheme in the embodiments of the utility model will be clearly and completely described below in conjunction with the drawings in the embodiments of the utility model. Obviously, the described embodiments are part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the utility model. Therefore, the following detailed description of the embodiments of the utility model provided in the drawings is not intended to limit the scope of the utility model for which protection is sought, but merely represents the selected embodiments of the utility model. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the utility model.

[0025] In the description of the present invention, the terms "first" and "second" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0026] Reference Figure 1-Figure 3 As shown, this embodiment provides a specific implementation method for a ventilation structure for baking bread, including an oven 10 and a conveyor belt 20, on which bread to be baked is placed, and the conveyor belt 20 is located at the bottom end of the oven 10;

[0027] An air circulation pump 30 and a plurality of ventilation pipes 40 , wherein the air circulation pump 30 is disposed at the bottom of one side of the oven 10 , and the air circulation pump 30 pumps air from the bottom of the oven 10 to the top of the oven 10 through the ventilation pipes 40 .

[0028] The air circulation pump 30 gas circulation pump refers to a vacuum pump used for gas circulation, which has an inlet and an outlet suction nozzle and an exhaust nozzle, and can continuously form a vacuum or negative pressure at the suction nozzle; a slight positive pressure is formed at the exhaust nozzle; the working medium is mainly gas, and it is a small instrument mainly used for gas circulation.

[0029] The utility model draws air from the bottom of the oven to the top of the heating rod inside the oven 10 through the air circulation pump 30, so as to reduce the temperature above the bread when baking bread, and avoid the temperature difference of 10 degrees Celsius between the upper and lower ends of the bread. When the bread to be baked is transported by a conveyor belt for baking, the temperature of the upper and lower ends of the bread is the same, and the top and bottom of the baked bread will not be undercooked or burnt.

[0030] Specifically, the ventilation pipe 40 includes a first ventilation pipe 401, one end of which is exposed at the bottom of the oven 10, and the other end of which is connected to the exhaust nozzle of the air circulation pump 30;

[0031] The second ventilation duct 402 and the third ventilation duct 403 are connected, the second ventilation duct 402 is connected to the exhaust nozzle of the air circulation pump 30, and the end of the third ventilation duct 403 not connected to the second ventilation duct 402 passes through the top surface of the oven 10 and is located at the top inside the oven 10.

[0032] Furthermore, a plurality of electric heating rods 101 are installed inside the oven 10 , and the electric heating rods 101 are distributed at equal distances on the same horizontal line at the top of the oven 10 .

[0033] As a possible specific implementation of the present invention, the second ventilation pipe 402 includes a pipe body 421 and a plurality of baffles 422 . The baffles 422 are arranged in a staggered manner inside the pipe body 421 , and the distance between two adjacent baffles 422 is equal.

[0034] The utility model uses interlaced baffle plates 422 to, firstly, extend the speed at which the heat inside the oven spreads outwards, ensuring that the temperature inside the oven is sufficient when baking bread; secondly, absorb air with a lower temperature from the bottom of the oven, which can reduce dust and other debris in the air and prevent debris from adhering to the heating rod 101 and causing spontaneous combustion or damage.

[0035] Furthermore, the length L1 of the blocking plate 422 is 1 / 2 to 3 / 4 of the length L2 of the tube body 421 , which not only ensures air circulation but also can block debris.

[0036] As a possible specific implementation of the present invention, the second ventilation pipe 402 is a square tube with a hollow interior.

[0037] Furthermore, the blocking plate 422 is welded to the inner wall of the tube body 421 , and the square tube and the blocking plate 422 are matched, which facilitates the installation and processing of the blocking plate 422 without causing other side effects.

[0038] As a possible specific implementation of the present invention, the third ventilation pipe 403 is a square tube or a circular tube with a hollow interior, which is convenient for production and processing without opening a new mold.

[0039] As a possible specific implementation of the utility model, a filter is installed at the connection between the third ventilation pipe 403 and the second ventilation pipe 402, which is not shown in the figure, and is convenient for blocking dust and other debris to play a role of secondary filtering.

[0040] The above description is only the preferred implementation of the utility model, and is not intended to limit the utility model. For those skilled in the art, the utility model can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the utility model shall be included in the protection scope of the utility model.

Claims

1. A ventilation structure for bread baking, characterized in that: It comprises an oven (10) and a conveyor belt (20), on which bread to be baked is placed, and the conveyor belt (20) is located at the bottom end of the oven (10); An air circulation pump (30) and a plurality of ventilation pipes (40), wherein the air circulation pump (30) is arranged at the bottom of one side of the oven (10), and the air circulation pump (30) pumps air from the bottom of the oven (10) to the top of the oven (10) through the ventilation pipes (40).

2. The ventilation structure for bread baking according to claim 1, characterized in that: The ventilation pipe (40) comprises a first ventilation pipe (401), one end of which is exposed at the bottom of the oven (10) and the other end of which is connected to the exhaust nozzle of the air circulation pump (30); A second ventilation duct (402) and a third ventilation duct (403), wherein the second ventilation duct (402) and the third ventilation duct (403) are connected, the second ventilation duct (402) is connected to an exhaust nozzle of an air circulation pump (30), and the end of the third ventilation duct (403) not connected to the second ventilation duct (402) passes through the top surface of the oven (10) and is located at the top of the oven (10).

3. The ventilation structure for bread baking according to claim 2, characterized in that: A plurality of electric heating rods (101) are installed inside the oven (10), and the electric heating rods (101) are distributed at equal distances on the same horizontal straight line at the top of the oven (10).

4. The ventilation structure for bread baking according to claim 2, characterized in that: The second ventilation pipe (402) comprises a pipe body (421) and a plurality of baffle plates (422), wherein the baffle plates (422) are arranged in a staggered manner inside the pipe body (421), and the distance between two adjacent baffle plates (422) is equal.

5. The ventilation structure for bread baking according to claim 4, characterized in that: The length L1 of the blocking plate (422) is 1 / 2 to 3 / 4 of the length L2 of the tube body (421).

6. The ventilation structure for bread baking according to claim 4, characterized in that: The second ventilation pipe (402) is a square tube with a hollow interior.

7. The ventilation structure for bread baking according to claim 4, characterized in that: The baffle plate (422) and the inner wall of the tube body (421) are welded.

8. The ventilation structure for bread baking according to claim 2, characterized in that: The third ventilation pipe (403) is a square pipe or a circular pipe with a hollow interior.

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