Control for proofer and oven

Abstract

Baking device (1), comprising, at least one oven (2, 2', 2'', 2'''), at least one fermentation cabinet (3), and a control device (20), which is adapted to control the temperature of the at least one oven (2, 2', 2'', 2''') as well as the temperature and humidity of the at least one proofer (3), wherein the control unit (20) is configured with at least one control program (P1, P2) with a time sequence of target temperatures (TSO) for the at least one oven (2, 2', 2'', 2''') and a time sequence of target temperatures (TSG) and target air humidity (FSG) for the at least one proofer (3).

Description

The present application relates to a baking apparatus which contains at least one fermentation cabinet and at least one oven which have a common control and to a corresponding control method.Baking ovens, in particular baking ovens for large-scale bakery or for use in filials, generally have a plurality of ovens and at least one fermentation cabinet. Dough pieces are stored in a fermentation chamber at a defined temperature and humidity, so that they can rise and be fermented there, before they are then transferred into an oven, where they are appropriately finish-baked. In the prior art, document EP 1 600 058 A1 discloses a method and an apparatus for forming a dough ring, wherein the corresponding apparatus comprises a fermenting station, a punching station and a corresponding baking station, in which the dough pieces can be baked.Furthermore, the prior art discloses the document DE 32 05 049 A1, which discloses a method and an apparatus for allowing dough to leave up before baking in a fermentation cabinet.Furthermore, document DE 202 03 117 U1 discloses an apparatus for heat treatment of foods, having at least one oven module for heat treatment of a food accommodated therein, which has a programmable control part for controlling the at least one oven module.In the prior art, baking devices with several ovens are generally known, for example for baking breadcile dough pieces in bakery profiles, with corresponding fermentation cabinets in which the dough pieces can be appropriately fermented and thus walked accordingly.Most commonly, ovens and fermenters are separate devices in which appropriate conditions such as temperature and humidity can be set separately. Each of the ovens thus has its own control, each fermentation cabinet likewise corresponding.However, it is usually the case that fermentation cabinets are arranged in a baking apparatus below the ovens.An operator must thus bend down to the fermentation cabinet in order to be able to make the corresponding settings on the same.Should a warping cabinet controller break down once, the warping cabinet can no longer be controlled correctly and the production of bakery products can be hindered or even completely interrupted.In addition, separate control units for ovens and fermentation cabinets require increased space, and several control devices are also a cost factor.It is therefore an object of the present invention to provide a cost-effective control concept for ovens and fermentation cabinets of a baking apparatus which additionally permits ergonomic operation. A further aim is to allow a baking process to proceed more quickly and efficiently and to better prevent possible operating errors by a user.This object is achieved by a baking device according to claim 1 and a method for controlling a baking device according to claim 10.A baking device according to the invention has at least one oven and at least one fermentation cabinet, and a common control device. The common control device is adapted to control the temperature of the at least one oven as well as the temperature and the humidity of the at least one fermentation chamber. At least one control program with a temporal sequence of setpoint temperatures (and possibly also setpoint air temperatures) for the at least one oven and a temporal sequence of setpoint temperatures and setpoint air humidity for the at least one fermentation cabinet can be stored in the control unit.By providing a common control device, both components of the baking device can be controlled jointly, which leads to a time saving for the operator, since two appliances do not have to be controlled or set separately. Furthermore, a defect in the control of a kiln or fermentation cabinet alone can be avoided, which would lead to the stopping of the baking process, since then only one of the two main components of a baking apparatus would be available without the control apparatus having knowledge of the defect of the respective other component. Thus, different programs for the at least one oven and / or the at least one fermentation chamber can be set, for example also with temperature or moisture ramps. Therefore, not only a momentary state can be set on an oven and / or a cabinet, but also a time sequence, i.e. a baking or cabinet program, which runs for example for one hour and / or has a course of changing temperature and / or humidity.The baking device preferably has at least one operating unit which is connected to the control device.Here, parameters of the fermentation cabinet and / or oven can be set (for example temperature, air humidity, dwell time).Thus, commands for controlling the at least one oven or at least one fermentation cabinet can be input into this operating unit, but it is also possible for a corresponding baking program to be called up, which is available to the user for selection.This control unit is preferably mounted at the eye level of a user, so that the user can control the at least one oven and the at least one fermentation cabinet in an ergonomic position or posture.Preferably, each oven has a corresponding operating unit, which is preferably also attached to or in the vicinity of the respective oven(s). This can be, for example, a touch display on which actual temperatures can be read, but with which setpoint temperatures can also be set or programs can be specified.However, with this operating unit, which is preferably provided on an oven, the fermentation cabinet can also be controlled at the same time, which is why firstly less space is used (since the fermentation cabinet does not require its own operating unit), since only one control unit is necessary, and this can also be operated at a comfortable height.The operating unit is preferably adapted to access the control device, so that the corresponding oven, to which the operating unit is attached, and the at least one fermentation cabinet are controllable. Preferably, each operating unit which is attached to a corresponding furnace can also be used to control every other furnace.This has the advantage that the control device can be accessed from a plurality of operating units, but other ovens or other fermentation cabinets can in turn be controlled in the control direction. In the event of a defect in an operating unit, the function of the entire baking device is therefore not impaired.An oven preferably has a closure device and a lever for actuating the closure device, wherein the closure device delimits the baking chamber. A first temperature sensor is provided in the interior of the furnace, which is adapted to transmit the internal temperature of the furnace to the control device. Furthermore, a first heating device is provided in the furnace, which is connected to the control unit.Furthermore, control functions can also preferably be implemented with the control device, i.e. a set setpoint temperature can be kept as precise as possible by a control circuit, in that an actual temperature is repeatedly compared with a setpoint temperature.A second temperature sensor is preferably provided in a fermentation cabinet, which is adapted to pass the internal temperature of the fermentation cabinet on to the control device. Furthermore, a second heating device is provided in a fermentation cabinet, which correspondingly heats the fermentation cabinet. Furthermore, a moisture sensor is preferably provided, which is adapted to determine the moisture of the fermentation cabinet and to pass it on to the control device. Furthermore, an evaporation device is provided in the interior of the fermentation cabinet, which is adapted to provide moisture in the fermentation cabinet. The second heating device and the evaporation device are likewise connected to the control unit. The control unit can thus specify specific temperatures and specific humidities for the fermentation cabinet, and the evaporation device and the second heating device then correspondingly implement these--also here control functions for the temperature and the air humidity of the fermentation cabinet can be carried out.Further preferably, at least one display device is provided on the baking device, which display device is configured to reflect a status of the progress of the control program. Here, different parameters can be reproduced; it can be displayed, for example, how long dough pieces still have to remain in the fermentation chamber, or the display device can simply also be only a lamp or an acoustic signal transmitter which emits a corresponding signal as soon as dough pieces from a fermentation chamber are ready to be transferred into an oven. Further preferably, at least one display device is provided on each furnace.Accordingly, a corresponding oven, when it has reached a certain temperature at which the baking of the dough pieces can be started, can emit a corresponding signal so that a user can take the dough pieces out of the fermentation cabinet and feed them to the oven accordingly.Further preferably, the baking device further comprises a storage unit which is adapted to store at least one control program or is configured therewith. The control device is adapted to access the storage unit. Thus, several programs can be stored in the memory unit, for example for baking bread, rolls or croissants.A method according to the invention for controlling a baking device which has at least one oven and at least one fermentation chamber comprises the following steps: a) setting a first routine of setpoint temperatures and setpoint air humidities of the at least one fermentation chamber by a control device; b) setting a second routine of setpoint temperatures of the at least one oven by the control device; c) outputting a signal by a display device as soon as the first and / or second routine has / have reached a predetermined progress.Thus, bakery products can be let go in the fermentation cabinet, wherein for this purpose a specific fermentation time, a desired temperature and a desired air humidity can be set by a first routine. Ramps can also be set for temperature and air humidity.A second routine can be used to set a baking time and a setpoint temperature for the at least one oven, wherein a ramp is likewise possible here. The second routine can for example already begin preheating the oven if the first routine (walking in the fermentation cabinet) has not yet been concluded. When the first and / or second routine has reached a predetermined progress, a signal is output by a display device.For example, a lamp can illuminate here, an acoustic signal can be output or a symbol or a number can be output on a display, or a push message can be output to a mobile telephone.A user can thus be informed that a fermentation step is complete and / or that an oven is preheated and thus ready for baking.Possible operating errors by a user can thus be better prevented, the baking process can be better coordinated, and the productivity of the baking apparatus can be increased by fewer idle times.It is also possible to regulate actual temperatures in ovens and fermentation cabinets or the actual humidities in the fermentation cabinets by means of a regulation system-and it is possible to check whether these are complied with before a signal is output by a display device. It is thus possible to prevent a user from being signalled that a fermentation process has been concluded, although possibly no suitable temperatures or humidities have existed (for example due to the door being open, defect).Preferably, a method according to the invention further comprises the following steps: d) waiting until an acknowledgment signal is input via an operating unit; e) setting a third routine of setpoint temperatures of the at least one furnace by the control device.When the signal is output, the user can transfer the bakery product from the fermentation cabinet into the oven. Only when it confirms the transfer, for example via an operating unit, does the program continue and the oven starts its actual baking process, which is stored in the third routine.Furthermore, in a method according to the invention, a plurality of routines are contained together in a control program which is stored in a storage unit of the baking device.Thus, various programs can be stored, for example baking programs for bread, rolls and croissants.These can be selected easily and quickly by a user via an operating unit, which further improves the user-friendliness.Preferred embodiments of the present invention are explained in more detail below with reference to the attached figures. FIG. 1 shows a front view of a baking device 1 according to the invention. FIG. 2 shows a simplified representation of another baking apparatus 1 according to the invention, wherein here a fermentation cabinet 3 and two ovens 2, 2' are schematically represented. FIG. 3 shows diagrams of the states in a fermentation cabinet and an oven and a display device.In Fig. 1 a baking apparatus 1 can be seen in which a fermentation chamber 3 is arranged at the bottom, above which four ovens 2, 2', 2" and 2"' are arranged. Each of the ovens 2, 2', 2" and 2"' comprises a respective control element 4, 4', 4", and 4"' on the right side. Furthermore, each of the ovens 2, 2', 2", 2"' comprises a respective closing device 5, 5', 5", and 5"', here in the form of a flap, as well as a lever 6, 6', 6", and 6"', with which the closing device 5, 5', 5", and 5"' can be opened and closed.FIG. 2 shows a simplified illustration of another baking apparatus 1 according to the invention, wherein two ovens 2, 2' and a fermentation cabinet 3 are contained here.A memory unit S is connected to a control device 20, in which two control programs P 1 (for example for bread) and P 2 (for example for rolls) are stored, each with three routines R 11, R 12, R 13 and R 21, R 22 and R 23.A first heating device 11 and a first temperature sensor 7 are provided in the interior of the furnace 2. On the outside of the first furnace 2, a display device 10 is also provided.The above components are all connected to the control device 20.The second oven 2' comprises the same components, which are also all connected to the control device 20.A second temperature sensor 8 and a moisture sensor 9 are provided in the interior of the fermentation cabinet 3, and also a second heating device 12 and an evaporation device 13.The routine R 11 of the control program P 1 includes an accurate time sequence of target temperatures and target humidities of the fermentation chamber 3, and the second and third routines R 12, R 13 include accurate time sequences of temperatures of, for example, the furnace 2.Further routines (not shown here) can be provided for the further furnace 2'-but it is also possible for the same routines as for the furnace 2 to be used for this. For example, the second control program P2 could also be selected and set for the furnace 2'.These routines R 11, R 12, R 13, and R 21, R 22, and R 23 are respectively set by the controller 20, and respective target temperatures are given to the oven 2 and the cabinet 3, and a target humidity is further given to the cabinet 3.In this way, a tight toothing follows between the ovens 2, 2' and the fermentation chamber 3, so that the temperature and moisture profiles over time in the fermentation chamber 3 can be controlled and even regulated with the aid of the sensors 7, 7', 8 and 9. With a corresponding fermentation progress in the fermentation cabinet 3, at least one of the ovens 2, 2' can be heated in order to be ready for the baking process.The respective display devices 10 and 10', which are respectively provided in the ovens 2 and 2', indicate to a user when the ovens 2 and 2' are preheated accordingly and a transfer of bakery products from the cooking chamber 3 into the latter can take place.FIG. 3 shows a time profile of the setpoint temperature of the fermentation cabinet TSG, the setpoint humidity of the fermentation cabinet FSG, the setpoint temperature of a furnace TSO and the state of a display device 10.In the fermentation cabinet, from the time 0 to the time t 1, the setpoint temperature TSG and the setpoint humidity FSG are raised with a ramp or ramp function, and at the time t 1, a constant value for the setpoint temperature of the fermentation cabinet TSG and the setpoint humidity of the fermentation cabinet FSG is reached. These are then held accordingly until time t3. At time t 3, the target temperature of the fermentation cabinet TSG and the target humidity of the fermentation cabinet FSG decrease again according to a ramp function.All these desired values for the fermentation cabinet are specified by routine R11. At the time t 2, the setpoint temperature of the furnace TSO changes, and this is also increased with a temperature ramp until the time t 3. These values are specified by routine R12.Between the times t3 and t4, the material to be baked is baked in the oven at a constant temperature TSO before this temperature decreases again until the time t5. All these set points for the oven are specified by routine R13.The display device 10 outputs a signal at the time t 3 so that the user is notified that the fermentation process has now been completed, a furnace has reached a baking temperature and the baking process can now be started. Therefore, a user now sees that he can transfer bakery products from the fermentation cabinet into the oven. The signal of the display device 10 can last until a user has entered via an operating unit such that he has transferred the item to be baked from the fermentation cabinet into the oven and the baking process can be started or has been started-only then does the routine R 13 start.The present invention is not limited to the illustrated embodiments. For example, ovens and fermentation cabinets do not have to be arranged one above the other; other arrangements are also possible.The present invention concerns a baking device 1 and a control method for a baking device 1, wherein here a common control is provided for at least one oven 2, 2', 2", and 2"' as well as for at least one fermentation chamber 3, which are components of the baking device 1.By intermeshing the setpoint temperatures of oven 2, 2', 2", and 2"' and fermentation cabinet 3 and the setpoint air humidity of fermentation cabinet 3, a baking process can proceed more quickly and efficiently, and possible operating errors by a user can be prevented better.List of reference characters1 Baking device 2, 2', 2", 2"' oven 3 fermentation cabinet 4, 4', 4", 4"' operator control unit 5, 5', 5", 5"' shutter device 6, 6', 6", 6"' lever 7, 7' first temperature sensor 8 second temperature sensor 9 humidity sensor 10, 10' display device 11, 11' first heating device 12 second heating device 13 evaporation device 20 control device S memory unit P control program R11, R12, R13, R21, R22, R23 routines TSO target temperature oven TSG target temperature fermentation cabinet FSG target humidity fermentation cabinet

Claims

Baking device (1) comprising at least one oven (2, 2', 2", 2"'), at least one fermentation chamber (3), and a control device (20) which is adapted to control the temperature of the at least one oven (2, 2', 2", 2"') and the temperature and the humidity of the at least one fermentation chamber (3), wherein the control unit (20) is configured with at least one control program (P1, P2) with a temporal sequence of setpoint temperatures (TSO) for the at least one oven (2, 2', 2", 2"') and a temporal sequence of setpoint temperatures (TSG) and setpoint air humidities (FSG) for the at least one fermentation chamber (3).The baking apparatus (1) according to claim 1, further comprising at least one operating unit (4, 4', 4", 4"') connected to the control apparatus (20).Baking device (1) according to claim 1 or 2, comprising a plurality of ovens (2, 2', 2", 2"'), wherein for each oven (2, 2', 2", 2"') a respective operating unit (4, 4', 4", 4"') is provided, which is preferably attached to the respective oven (2, 2', 2", 2"').Baking device (1) according to claim 3, wherein the operating unit (4, 4', 4", 4"') is adapted to access the control device (20) such that the corresponding oven (2, 2', 2", 2"') to which the operating unit (4, 4', 4", 4"') is attached, preferably all ovens (2, 2', 2", 2"'), as well as the at least one cooking cabinet (3) are controllable.Baking device (1) according to one of the preceding claims, wherein an oven (2, 2', 2", 2"') has a closure device (5, 5', 5", 5"') and a lever (6, 6', 6", 6"') for actuating the closure device (5, 5', 5", 5"'), wherein a first temperature sensor (7, 7') which is adapted to transmit the internal temperature of the oven (2, 2', 2", 2"') to the control device (20) and a first heating device (11, 11')' which is connected to the control unit (20) are provided in the interior of the oven.Baking device (1) according to one of the preceding claims, wherein the fermentation cabinet (3) has a second temperature sensor (8) which is adapted to transmit the internal temperature of the fermentation cabinet (3) to the control device (20), and a second heating device (12), and a moisture sensor (9) which is adapted to transmit the air humidity in the fermentation cabinet (3) to the control device (20), and an evaporation device (13), wherein the second heating device (12) and the evaporation device (13) are connected to the control unit (20).The baking apparatus (1) according to any one of the preceding claims, wherein the baking apparatus (1) further comprises at least one display device (10, 10') configured to reflect a status of progress of the control program (P1, P2).Baking device (1) according to claim 7, wherein at least one display device (10, 10') is provided on each oven (2, 2', 2", 2"').The baking apparatus (1) according to any one of the preceding claims, further comprising a storage unit (S) adapted to store at least one control program (P1, P2), wherein the controller (20) is adapted to access the storage unit (S).Method for controlling a baking device (1) which has at least one oven (2, 2', 2", 2"') and at least one fermentation chamber (3), comprising the following steps: a) setting a first routine (R11) of desired temperatures and desired air humidities of the at least one fermentation chamber (3) by a control device (20); b) setting a second routine (R12) of desired temperatures of the at least one oven (2, 2', 2", 2"') by the control device (20); c) outputting a signal by a display device (10, 10') as soon as the first and / or second routine (R11, R12) have reached a predetermined progress.Method for controlling a baking device (1) according to claim 10, further comprising the following steps: d) waiting until an acknowledgement signal is input via an operating unit (4, 4', 4", 4"'); e) setting a third routine (R13) of target temperatures of the at least one oven (2, 2', 2", 2"') by the control device (20).Method according to one of claims 10 or 11, wherein a plurality of routines (R11, R12, R13, R21, R22, R23) are contained together in a control program (P1; P2) which is stored in a storage unit (S) of the baking apparatus (1).

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