Baumkuchen automatic baking system

Abstract

To provide a baumkuchen automatic baking system capable of baking temperature adjustment for each area in a baking furnace, baumkuchen outer diameter and baking color control, and reducing man-hours.SOLUTION: A baumkuchen automatic baking system 100 comprises a control unit 120, plural temperature sensors 119, each heat source 130, and a temperature adjustment unit 122 that enables temperature adjustment for each heat source 130 by performing control of orbital motion of a frame rod 140 by a driving mechanism 160. Baking curve data indicating target baking temperature for each position in a baking furnace 110 is held in a baking curve data holding unit 121 of the control unit 120, temperature deviation between baking temperature inside the baking furnace 110 measured by the temperature sensor 119 during baking operation and target baking temperature of the baking curve data is calculated, and the temperature adjustment unit 122 is instructed to adjust the temperature for each heat source 130 according to the temperature deviation.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a Baumkuchen automatic baking system that bakes using dough.

Background Art

[0002] Conventional Baumkuchen automatic baking systems, for example, as disclosed in Japanese Utility Model Publication No. Sho 46-4878 and Japanese Patent Publication No. Hei 7-24532, include a pair of opposing left and right circular drums axially supported inside a baking furnace so as to be intermittently rotatable, and a horizontal noodle rod detachably inserted between the left and right of both circular drums. When the noodle rod once stops at the lowermost position, the dough is applied in a wound state from a dough tray, and the dough is baked while rotating and revolving inside the baking furnace. By repeating such a cycle, the basic structure was to manufacture a Baumkuchen in which the above-mentioned dough was laminated in the shape of tree rings.

[0003] However, in all of the above-known technologies, the dough tray for applying the dough to the noodle rod is at the entrance of the baking furnace, and since the entrance communicates with the inner back of the baking furnace in a fully open state, the dough is heated too early in the dough tray, combined with the occurrence of uneven heating temperature, there was a problem that a baked state with a uniform thickness and quality rich in degree of expansion and a sitri feeling (moisture) could not be obtained.

[0004] As a technology related to conventional Baumkuchen baking aiming to solve this conventional problem, for example, Japanese Patent No. 3686671 is known. FIG. 15 is a diagram showing the basic structure of the Baumkuhen automatic baking system of Japanese Patent No. 3686671. As shown in FIG. 15, the baking furnace B is partitioned into an inlet-side dough application zone Z1 where the dough tray 72 is present and an inner-inner dough baking zone Z2 where the gas burners 8 and 9 of the heat source are present, and a first partition shutter 43 and a second partition rotary shutter 45 are installed. The first partition shutter 43 and the second partition rotary shutter 45 are advanced and retracted in synchronization with the intermittent rotational drive of the rotary drum 14 so as to block the revolution motion locus R of the noodle bar 16. During the temporary stop of the rotary drum 14, the dough baking zone Z2 is sealed to prevent heat dissipation therefrom, while during the rotation of the rotary drum 14, the dough baking zone Z2 is also defined to be opened in a communicating state with the dough application zone Z1. Since there is enough space in the lower space of the baking machine for the first partition shutter 43, it may operate in a vertically ascending and descending manner. However, since the front space of the baking machine is the working space for the operator and there is no room for the second partition rotary shutter 45, it is of a rotary shutter type.

[0005] This configuration and operation are the basic configuration and basic operation of the prior art. In a general Baumkuhen automatic baking system, there are six stop positions in the intermittent circular motion along the revolution orbit. In FIG. 15, the respective stop positions are denoted as P1 to P6. The roles played at the respective stop positions P1 to P6 in the Baumkuhen baking process are as follows. In the Baumkuhen baking process, P1 is dough sticking, P2 is dough shaping, P3 is steaming baking, P4 is main baking, P5 is coloring baking, and P6 is preparation for finishing. Among these, the stop positions in the dough baking zone Z2 where heating and baking can be performed are four positions from P3 to P6. In particular, due to the structure of the furnace, the two positions of P4 main baking and P5 coloring baking are the main ones. The Baumkuchen automatic baking system, due to its structure, alternately performs the steps of dipping the dough into the rods horizontally mounted on the rotating drum and the baking step of baking the dough attached around the rods while rotating it, and generally, many bake the dough in about 15 to 30 layers.

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Disclosure of the Invention

Problems to be Solved by the Invention

[0007] The first problem is that there is room for improvement in the control of the baking temperature for each area in the baking furnace by improving the baking process. As described above, in the baking process of Baumkuchen, there are six processes: P1 dough attachment, P2 dough molding, P3 steaming and baking, P4 main baking, P5 color baking, and P6 preparation for finishing. One revolution of the inside of the furnace of the Baumkuchen automatic baking system in these six processes is regarded as one cycle, and the dough is baked while repeating this cycle to produce multilayered confectionery. However, the appropriate temperature for each is different according to the role of each position during the revolution. From P2 to P6, although they are closed with shutters during the intermittent period of revolution and share a large space inside the baking furnace, looking at the relationship between the size of the furnace and the heat radiation of the heat source, even within one baking furnace, the temperature is not uniform but varies depending on the area. Therefore, it can be said that it is preferable to dynamically control the baking temperature for each heat source in the baking process. In order to fire a Baumkuchen consisting of 15 to 30 layers by repeating the above revolution cycle 15 to 30 times, the diameter of the Baumkuchen increases in an annual-ring shape, and the distance from the heat source changes. Therefore, the temperature at which the dough is exposed to the heat source at the start of baking and the temperature at which the dough is exposed to the heat source after the diameter of the Baumkuchen has increased are different. Therefore, if the baking temperature of the heat source remains constant, it will not result in ideal Baumkuchen baking. Thus, it is preferable to dynamically control the baking temperature for each heat source in the baking process. Also, the change in the external temperature of the Baumkuchen automatic baking system can be taken into account due to the change in the temperature of the day and the change in seasons. Therefore, it can be said that it is preferable to dynamically control the baking temperature for each heat source in the baking process.

[0008] The second problem is that the automatic control of the diameter of the Baumkuchen in the baking process is insufficient, and visual confirmation, judgment, and manual operation by the operator are required. As described above, in the baking process of the Baumkuchen, P1 dough preparation is carried out, but the state of the dough is not always completely constant. The dough is not made in large quantities in advance and used little by little in sequence. In order to bake a delicious Baumkuchen, it is necessary to mix and input the raw materials on the spot little by little. The dough is prepared on the spot little by little by stirring, such as by mixing wheat, water, eggs and other materials with air. Therefore, although delicate, the dough prepared on the spot has different physical properties. Therefore, when baking layer by layer with each revolution, the thickness of each layer is slightly different. Since the thickness of each layer varies slightly, it is necessary to dynamically control the number of revolutions according to the final baked diameter. That is, even if 25 layers of Baumkuchen are standardly planned, if the thickness of each layer is slightly thicker, it may reach the predetermined diameter with 23 layers, or if the thickness of each layer is slightly thinner, it may finally reach the predetermined diameter with 27 layers. In the conventional Baumkuchen automatic baking system, the number of revolutions is fixed by a program. In the above example, it will definitely be baked to 25 layers, so there may be a situation where the finished diameter is smaller or larger than the predetermined diameter. Therefore, if the baked diameter can be grasped during the baking process and the number of revolutions can be dynamically controlled, the quality of the product will be stable.

[0009] The third problem is that the automatic control of the baking color of each layer of Baumkuchen in the baking process is insufficient, and visual confirmation, judgment, and manual adjustment by the operator are required. As described above, since the dough is prepared on-site, the dough has slightly different physical properties. Furthermore, as the diameter of the Baumkuchen increases in an annual ring shape, the distance from the heat source changes. In addition, the change in the external temperature of the Baumkuchen automatic baking system, such as the change in the temperature of the day and the change of seasons, is also taken into account. Therefore, the baking color of each layer of Baumkuchen may change slightly. Although it is considered that there is no extreme over-baking or under-baking, it is assumed that the baked color may be slightly different in each layer due to these factors, and it is ideal to capture and control such subtle changes.

[0010] Next, the fourth problem is to improve the time performance in the baking process. So far, the inventor of the present application has reviewed the baking process of the Baumkuchen automatic baking system and has been working on shortening the baking time. However, it has been noticed that parallel operation of multiple units is effective for significantly shortening the baking time. Therefore, the technology of making the number of units that can be operated by one worker multiple and operating multiple units in parallel has also been considered.

[0011] The fifth problem is a further improvement in reducing the man-hours and workload of workers in the firing process. Although the labor-saving of the Baumkuchen automatic firing system is progressing steadily, conversely, if the labor-saving is excessive, there are some parts that require complex machinery and mechanisms. However, the following two points are considered to have room for improvement.

[0012] The first labor-saving need is the temperature control of the heat source in the firing furnace during startup. Heating the heat source to warm the inside of the firing furnace to a predetermined temperature is the pre-stage of the automatic firing operation. Here, if we simply try to solve the problem by inputting a large amount of firepower to shorten the time, the preparation of the firing space in the firing operation will become unstable, not only causing uneven baking but also causing the problem that the surface of the Baumkuchen is over-hardened. In recent years, soft and moist Baumkuchen has become popular, and this cannot be solved by simply inputting a large amount of firepower.

[0013] The second labor-saving need is the operation of attaching the rack bar to the rack bar support part at the revolving position in the firing furnace at the beginning stage of the automatic firing operation. Conventionally, the operation of attaching the rack bar to the rack bar support part at the revolving position in the firing furnace was done manually. However, in order to prevent accidents where the rack bar falls off during the firing operation, the rack bar was screwed into the hole-shaped rack bar support part so that it would not simply fall off or become detached easily. As a result, the worker had to reach into the hot firing furnace to perform the operation.

[0014] The third labor-saving need is the dough stirring operation during the automatic firing operation. As described above, it is ideal that the dough is not prepared in advance but is dynamically prepared in parallel with the operation of the Baumkuchen automatic firing machine. Gathering these materials and mixing them with air to produce the dough is time-consuming. After putting the dough into the dough tray, it was also necessary to stir the dough in the dough tray. Here, even if only the stirring of the dough put into the latter dough tray can be automated, the man-hours of the worker can be reduced and the work load can be reduced. There may be other needs to reduce the man-hours and workload of the operator who operates the Baumkuchen automatic baking system, and it is preferable to improve it as needed.

[0015] Therefore, in view of the above problems, an object of the present invention is to provide a new furnace structure for a Baumkuchen automatic baking system that can improve the structure of the furnace itself and, first, dynamically control the baking temperature for each area in the baking furnace by improving the baking process, second, dynamically control the diameter of the Baumkuchen in the baking process, third, dynamically control the baking color for each layer of the Baumkuchen in the baking process, fourth, reduce the man-hours and workload of the operator in the baking process, and fifth, improve the time performance in the baking process.

Means for Solving the Problems

[0016] In order to solve the above problems, the present invention has the following configuration. Note that the components described below can be adopted in any combination as much as possible. Also, aspects or technical features of the present invention are not limited to those described below, but are understood to be recognized based on the inventive concept described in the entire specification and drawings or that can be grasped by those skilled in the art from those descriptions.

[0017] The Baumkuchen automatic baking system of the present invention includes a control unit, a baking furnace equipped with a heat source, a pair of left and right rotating drums horizontally mounted rotatably by a rotating drum shaft, a cross bar body horizontally mounted between the rotating drums, and the position of the cross bar body is provided near the lower side in the opening of the baking furnace by the intermittent rotation of the rotating drum. A drive mechanism that controls a revolution movement that revolves in order through a plurality of subsequent revolution intermittent stop positions and returns to the first revolution intermittent stop position, and a rotation movement that rotates the cross bar body while being horizontally mounted on the rotating drum; a plurality of heat sources arranged inside the baking furnace; and a dough tray for applying Baumkuchen dough to the outermost layer of the Baumkuchen at the first revolution intermittent stop position is placed so as to be able to move up and down, and a dough tray lifting device that raises the dough tray during the dough application period and lowers the dough tray during the non-dough application period. In the Baumkuchen automatic baking system for automatically baking Baumkuchen composed of multiple layers, a plurality of temperature sensors are respectively arranged at predetermined measurement positions inside the baking furnace, and each of the heat sources is arranged along the revolution movement of the cross bar body so as to face the cross bar body inside the baking furnace, and each heat source is provided with a temperature adjustment unit that enables independent temperature adjustment. It is a Baumkuchen automatic baking system characterized by this. With the above configuration, it becomes possible to accurately control the baking temperature for each area in the baking furnace, which has been a problem in the prior art. Although the baking areas of each baking process share a large space in the baking furnace, since they are determined by the superposition of radiant heat from each heat source, by dynamically controlling the temperature of each heat source, the baking temperature of each baking area can be dynamically controlled.

[0018] Next, in the configuration of the above-mentioned Baumkuhen automatic firing system, the control unit holds firing curve data representing the relationship between the position in the firing furnace along the revolution movement path and the target firing temperature at that position, and the temperature adjustment unit calculates the temperature deviation between the firing temperature in the firing furnace measured by the temperature sensor at each of the measurement positions during the firing operation and the target firing temperature of the firing curve data, and preferably instructs temperature adjustment for each of the heat sources according to the temperature deviation. With the above configuration, by using the firing curve data, it is possible to dynamically maintain the deviation between the firing process as designed ideally and the firing process during actual operation to a small level, and furthermore, it becomes possible to accurately control the firing temperature for each area in the firing furnace.

[0019] Next, in the configuration of the above-mentioned Baumkuhen automatic firing system, at the firing operation preparation stage before the start of the firing operation, the temperature deviation between the firing temperature in the firing furnace measured by the temperature sensor at each of the measurement positions and the target firing temperature of the firing curve data is calculated, and temperature adjustment for each of the heat sources is executed until the temperature deviation falls within a predetermined range. If the temperature deviation falls within the predetermined range, it is preferable to provide a firing operation preparation unit that completes the firing operation preparation stage and starts the firing operation. In the prior art, the firing operation preparation stage is not automated, and it is necessary for the operator to prepare while checking until each firing area in the firing furnace reaches a predetermined temperature, which requires the load and man-hours of the operator. However, according to the above configuration, by comparing the firing temperature in the firing furnace measured by the temperature sensor with the target firing temperature of the firing curve data and monitoring the temperature deviation, it is possible to automate the preparation of each firing area in the firing furnace to a predetermined temperature, and reduce the load and man-hours of the operator.

[0020] Next, in the configuration of the above-mentioned Baumkuchen automatic baking system, it is provided with a camera unit for imaging the Baumkuchen during baking and a Baumkuchen diameter control unit. The Baumkuchen diameter control unit measures the outer diameter of the Baumkuchen during baking based on the imaging data of the camera unit. When the outer diameter of the Baumkuchen reaches a predetermined range, it is preferable to start the operation stop process assuming that the baking is completed regardless of the number of baked layers of the Baumkuchen. As described above, even if the baking thickness for each layer in the baking process of the Baumkuchen is slightly different, it is possible to dynamically control the number of revolutions in accordance with the final baked diameter, and the quality of the product is stabilized. In addition, it is possible to save labor for visual confirmation, judgment, and manual operation of the diameter of the Baumkuchen by the operator.

[0021] Next, in the configuration of the above-mentioned Baumkuchen automatic baking system, it is provided with a camera unit for imaging the Baumkuchen during baking and a baked color control unit. The baked color control unit holds baked color data that is within the allowable range of the baked color of the outermost layer dough of the Baumkuchen during baking. Based on the imaging data of the camera unit, it detects the baked color of the outer layer of the Baumkuchen during baking. If the baked color of the Baumkuchen deviates from the baked color data within the allowable range, it is preferable to instruct the temperature adjustment unit to adjust the temperature for each heat source according to the deviation of the baked color data. With the above configuration, in order to control the raising and lowering of the temperature in the baking furnace by checking the baked color of each layer after baking, it is only necessary to control the raising and lowering of the temperature of the heat source by the temperature adjustment unit. It is also effective to change the amount of dough applied. That is, it is considered effective to adjust the amount of dough applied to the outermost layer by slightly adjusting the depth of immersion in the dough dish at P1 by changing the lowering depth of the dough tray lifting device.

[0022] Next, in the configuration of the above-mentioned Baumkuchen automatic baking system, the shelf rod body has a structure including a central cylindrical portion where the Baumkuchen is baked, and support rods extending outward from both ends of the central cylindrical portion and having a support shape provided at the ends. The rotating drum includes a horizontal frame portion that revolves and rotates along with the revolving motion of the driving mechanism, and a mounting frame that performs the same revolving motion as the revolving rotation of the horizontal frame portion and supports the shelf rod body so as not to drop downward. It is also preferable to have a lock / unlock mechanism that switches between a locked state in which the horizontal frame portion of the rotating drum is fitted and fixed to the support shape of the shelf rod body, and an unlocked state in which the fitting of the support shape of the shelf rod body is released. Furthermore, the rotating drum has a recess in the horizontal frame portion that fits into the support shape of the shelf rod body. The lock / unlock mechanism includes a rotation control portion that rotates the recess using the opposing axis of the pair of opposing horizontal frame portions as the rotation axis, and a protrusion that can be controlled to protrude and retract in the direction of the opposing horizontal frame portion from the bottom surface of the recess. In the transition to the locked state, the protrusion of one of the pair of opposing horizontal frame portions protrudes, and the shelf rod body placed on the mounting frame is pushed into the other opposing horizontal frame portion to fit the support rod into the recess of the other horizontal frame portion to form a fixed state. The rotation control portion causes the shelf rod body to start rotating. In the transition to the unlocked state, the protrusion of the other horizontal frame portion protrudes, disengaging the fitting of the pushed-in support rod from the recess of the one horizontal frame portion and returning the shelf rod body to the state of being placed on the mounting frame. With the above configuration, in the initial stage of the automatic baking operation, the work of attaching the shelf rod body to the shelf rod body support portion at the revolving position in the baking furnace of the shelf rod body can be simplified.

[0023] Next, in the configuration of the above-mentioned Baumkuchen automatic baking system, it is preferable to include a stirring actuator for stirring the dough in the dough tray, and the stirring actuator retracts to a position where it does not interfere with the Baumkuchen immersed in the dough tray during the dough application period, and stirs the dough in the dough tray during the non-dough application period. With the above configuration, during the non-fabric coating period as the operation progresses, the fabric on the fabric tray can be automatically stirred by the stirring actuator, reducing the workload and man-hours of the operator.

[0024] Next, a parallel operation system of a plurality of Baume-Kuehne firing systems in which a plurality of the above Baume-Kuehne firing systems of the present invention are operated in parallel includes an operation control unit that interlocks the operations of each of the Baume-Kuehne automatic firing systems, and the operation control unit controls the operation so that the progress of the firing process in each of the Baume-Kuehne automatic firing systems has a predetermined time difference. With the above configuration, if the parallel operation system of a plurality of Baume-Kuehne firing systems according to the present invention is used, for example, by controlling the operation of three Baume-Kuehne firing systems so that each firing process has a predetermined time difference, one operator can operate the three Baume-Kuehne firing systems normally. If such parallel operation of multiple units is possible, the working hours of the operator per unit will be shortened, and so-called time performance will be improved.

Advantages of the Invention

[0025] According to the Baume-Kuehne automatic firing system of the present invention, by dynamically controlling the temperature of each heat source, the firing temperature of each firing area can be dynamically controlled. Further, according to the Baume-Kuehne automatic firing system of the present invention, by using the firing curve data, the deviation between the ideal firing process as designed and the actual firing process during operation can be dynamically maintained small, and furthermore, the firing temperature control for each area in the firing furnace can be performed with high accuracy. It is also possible to automate the firing operation preparation stage. Further, according to the Baume-Kuehne automatic firing system of the present invention, it becomes easy to align the outer diameters of the fired Baume-Kuehne, and the quality of the product is stabilized. It is also possible to stabilize the fired color of each layer. Moreover, according to the Baumkuhen automatic firing system of the present invention, the attachment and detachment operations of the cross bar into the firing furnace are facilitated, and the working load and man-hours of the worker can be reduced. Furthermore, the stirring operation of the dough in the dough tray can also be automated, and the working load and man-hours of the worker can be reduced. According to the parallel operation system of multiple Baumkuhen firing systems according to the present invention, the working time of the worker per unit is shortened, and the so-called time performance is improved.

Brief Description of the Drawings

[0026]

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BEST MODE FOR CARRYING OUT THE INVENTION

[0027] Hereinafter, with reference to the drawings, an embodiment of the automatic Baumkuchen firing system of the present invention and an example of a support rod used in the automatic Baumkuchen firing system of the present invention will be described. However, it goes without saying that the scope of the present invention is not limited to what is shown in the following examples.

Example 1

[0028] As Example 1, a configuration example of the automatic Baumkuchen firing system 100 of the present invention will be described. FIG. 1 is a diagram that very simply shows the basic structure of the automatic Baumkuchen firing system 100 of the present invention. FIG. 1(a) is a left side view, and is shown in cross section so that the internal components can be easily understood. In each case, it is simply shown in an appropriate cross section so that the internal structure and the revolution intermittent stop position can be understood.

[0029] As shown in FIG. 1, a configuration example of the Baumkuhen automatic firing system 100 of the present invention includes a firing furnace 110, a control unit 120 that controls various operations, four heat sources 130, a plurality of shelf bars 140, a lock / unlock mechanism 150, a drive mechanism 160, a fabric tray lifting device 170, and a camera unit 180. These are examples of the basic structure, and the mechanisms and functions of these components may be improved and different, and the Baumkuhen automatic firing system 100 with other components different from these components may also be used. First, each component of the Baumkuhen automatic firing system 100 of the present invention will be described below, and then, the "temperature adjustment dynamic control", "firing operation preparation control", "Baumkuhen diameter dynamic control", "baking color dynamic control", and "firing operation end control" of the firing space of the firing furnace 110 by the control unit 120 will be described.

[0030] Each component of the Baumkuhen automatic firing system 100 of the present invention will be described in order. The firing furnace 110 is formed of a heat-resistant metal material or a ceramic material. The size of the firing furnace 110 is not limited. For example, it is housed in a housing having a width of 1500 mm, a height of 1650 mm, and a depth of about 1000 mm. An opening 111 is provided in the front of the firing furnace 110. The operator will stand in front of this opening 111 to perform operations. A heat source 130 is arranged in the internal space of the firing furnace 110. There are six positions where the shelf bar 140 temporarily stops due to the intermittent drive of the drive mechanism 160, namely, the first revolution intermittent stop position (1), the second revolution intermittent stop position (2), the third revolution intermittent stop position (3), the fourth revolution intermittent stop position (4), the fifth revolution intermittent stop position (5), and the sixth revolution intermittent stop position (6).

[0031] The first revolution intermittent stop position (1) is where the opening 111 of the firing furnace 110 is located. The opening 111 is an opening made in the housing of the firing furnace 110. A fabric tray lifting device 170 is arranged below, serving as an access for the operator to approach the fabric coating zone. The interior of the firing furnace 110 is partitioned by a first partition shutter 112 and a second partition shutter 113. When the first partition shutter 112 and the second partition shutter 113 are in their shielding states respectively, the space in the fabric firing zone is partitioned from the external environment.

[0032] The first partition shutter 112 and the second partition shutter 113 are partition shutters for separating the "fabric firing zone" of the firing furnace 110 and the "fabric coating zone" on the opening 111 side of the firing furnace 110. The first partition shutter 112 is provided deep inside the firing furnace 110. In this configuration example, it is provided at a position that shields the area between the first revolution intermittent stop position (1) and the sixth revolution intermittent stop position (6) immediately before it. The second partition shutter 113 is provided near the upper edge of the opening 111 of the firing furnace 110. In this configuration example, it is provided at a position that shields the area between the first revolution intermittent stop position (1) and the second revolution intermittent stop position (2) immediately after it.

[0033] The shielding movement of the first partition shutter 112 and the second partition shutter 113 is synchronized with the intermittent revolution movement of the drive mechanism 160, and they move forward and backward to block the intermittent revolution movement trajectory of the cross bar body 140. That is, during the intermittent revolution movement of the cross bar body 140, the first partition shutter 112 and the second partition shutter 113 return to their standby positions so as not to interfere with the passage of the cross bar body 140 respectively. When the intermittent revolution movement of the cross bar body 140 ends and the cross bar body 140 temporarily stops at each revolution intermittent stop position, both the first partition shutter 112 and the second partition shutter 113 are extended. The first partition shutter 112 shields the area between the first revolution intermittent stop position (1) and the sixth revolution intermittent stop position (6) immediately before it, and the second partition shutter 113 moves to shield the area between the first revolution intermittent stop position (1) and the second revolution intermittent stop position (2) immediately after it.

[0034] As shown in Fig. 1, by the shielding movement of these first partition shutters 112 and second partition shutters 113, only the cross bar 140 at the first revolution intermittent stop position (1) is partitioned as the "fabric coating zone", and the five cross bars 140 at all the second revolution intermittent stop positions (2) to the sixth revolution intermittent stop position (6) other than the first revolution intermittent stop position (1) are confined in the firing furnace 110 as the "fabric firing zone". Each cross bar 140 thus confined in the "fabric firing zone" enables the firing process to be efficiently executed within the firing furnace 110.

[0035] Here, the first partition shutter 112 may be a mechanism for raising and lowering a plate-like body made of metal, and a structure such as a folding and telescoping mechanism or a sliding telescoping mechanism is also possible. By providing the second partition shutter 113, while ensuring the width of the opening 111 for the operator to work, the opening 111 can be suppressed to be as small as possible. The area where the working operator is exposed to the exhaust heat from the opening 111 can be suppressed, the environment of the operator can be improved, and a large space for the "fabric firing zone" within the firing furnace 110 can be secured.

[0036] The rotating drums 114 are a pair of left and right facing ones, are rotatably supported by the rotating drum shafts, and perform an intermittent rotational movement by the drive of the drive mechanism 160. The material of the rotating drums 114 is not particularly limited, and for example, high heat-resistant stainless steel etc. may be used.

[0037] The horizontal cross member 115 is a member provided for the cross bar portions of the rotating drums 114, and the cross bars 140 are inserted and horizontally cross-mounted in a freely detachable manner. In this configuration example, they are arranged at predetermined intervals along the circumferential locus of the rotating drums 114. In this configuration example, six horizontal cross members 115 are provided, and cross bars 140 are arranged respectively.

[0038] The cross-frame portion 115 is provided with a mounting frame 116, a recess 117, and a protrusion 118. The lock / unlock mechanism 150 uses these members to assist in the attachment and detachment operations of the cross-bar body 140 to / from the cross-frame portion 115.

[0039] FIG. 2 is an enlarged view showing the vicinity of the cross-frame portion 115 of the rotary drum 114. The mounting frame 116 is a frame that mounts and supports the cross-bar body 140 so that it does not fall downward during the attachment and detachment operations of the cross-bar body 140 to the cross-frame portion 115. It is a frame that is placed in a state of facing the recess 117 until the cross-bar body 140 approaches the cross-frame portion 115 and is firmly fitted and held within the recess 117. In this example, a depression is provided in the mounting frame 116 so that the axis of the cross-bar body 140 fits therein. The recess 117 is a concave shape that fits into the support shape 210 of the cross-bar body 140 in the cross-frame portion 115. The support shape 210 of the cross-bar body 140 is clamped via this recess 117. The protrusion 118 is a member whose protrusion and retraction can be controlled in the direction of the opposing cross-frame portion 115 from the bottom surface of the recess 117.

[0040] FIG. 3 is a diagram briefly showing the attachment operation of the cross-bar body 140 to the cross-frame portion 115 by the lock / unlock mechanism 150 in the preparation stage of the firing process and the detachment operation of the cross-bar body 140 from the cross-frame portion 115 by the lock / unlock mechanism 150 in the end stage of the firing process. As shown by the movement from FIG. 3(a) to FIG. 3(b), in the transition from the unlocked state to the locked state in the preparation stage of the firing process, the protrusion 118 of one of the pair of opposing cross-frame portions 115 protrudes, and the cross-bar body 140 placed on the mounting frame 116 is pushed against the other opposing cross-frame portion 115 so that the support bar 142 of the cross-bar body 140 is fitted into the recess 117 of the other cross-frame portion 115 to be in a fixed state. Next, as shown by the movement from FIG. 3(c) to FIG. 3(a), in the transition from the locked state to the unlocked state at the end stage of the firing process, the protrusion 118 of the other cross member 115 protrudes and pushes out the support rod 142 that has been pushed in, disengaging the fitting of the concave portion 117 of the cross member 115 and returning the cross bar body 140 to the state of being placed on the mounting frame 116.

[0041] In this way, the lock / unlock mechanism 150 assists in the attachment operation of the cross bar body 140 to the cross member 115 by transitioning from the unlocked state to the locked state at the preparation stage of the firing process, and assists in the removal operation of the cross bar body 140 from the cross member 115 by transitioning from the locked state to the unlocked state at the end stage of the firing process. That is, at the beginning stage of the automatic firing operation, the attachment operation of the cross bar body to the cross bar body support portion at the revolution position in the firing furnace can be simplified, and at the end stage of the automatic firing operation, the removal operation of the cross bar body from the cross bar body support portion at the revolution position in the firing furnace can also be simplified.

[0042] The temperature sensor 119 is a temperature sensor appropriately arranged in the firing space of the firing furnace 110, measures the temperature at the installation location, and outputs the measurement signal to the control unit 120. The installation location and number of the temperature sensors 119 are not limited. In FIG. 1, the temperature sensor 119 is not shown, but in this example, it is assumed that they are respectively provided at each revolution intermittent stop position. That is, it is assumed that they are appropriately provided near the positions where the cross bar bodies 140 at the first revolution intermittent stop position (1) to the sixth revolution intermittent stop position (6) intermittently stop. Note that depending on the relationship between the installation location and number of the heat source 130 and each revolution intermittent stop position, the location where the temperature sensor 119 is arranged and measured may vary. Therefore, since it may be possible to control the temperature of the firing space in the firing furnace 110 without necessarily installing them at all revolution intermittent stop positions, it is preferably considered at the design stage of the Baumkuhen automatic firing system 100.

[0043] Next, the heat source 130 will be described. The heat source 130 is a heat supply source disposed within the firing furnace 110, but is not particularly limited as long as it can supply sufficient calories to fire the Baumkuhen. For example, as a heat source that is less likely to cause uneven firing and is stable, gas combustion equipment, electric heating equipment, etc. are suitable. The heat source 130 is disposed along the revolution motion of the rotary drum 114 so as to face the cross bar 140 in the internal space of the firing furnace 110. In this configuration example, as the heat source 130, there are provided four in the firing furnace 110, namely, a gas burner 131, an electric heating device 132, an electric heating device 133, and an electric heating device 134 which is an additional heat source. The number and type of the heat source 130 are not limited.

[0044] In this configuration example, the gas burner 131 is provided obliquely toward the center of the firing furnace 110 at the innermost part of the firing furnace 110, and widely supplies heat to the entire dough firing zone of the firing furnace 110. In particular, it is located near the fifth revolution intermittent stop position (5) and the fourth revolution intermittent stop position (4). The electric heater 132 is provided so as to face the cross bar horizontally mounted at the fifth revolution intermittent stop position (5) in the firing furnace 110. The electric heater 133 is provided at an angle so as to face the cross bar horizontally mounted at the fourth revolution intermittent stop position (4) in the firing furnace 110. Furthermore, the electric heating device 134 which is an additional heat source is provided near the upper surface (ceiling shank) inside the firing furnace 110. This electric heating device 134 which is an additional heat source is arranged near the third revolution intermittent stop position (3) as a heat source, and furthermore, its heat conduction region extends to the second revolution intermittent stop position (2) as well.

[0045] Note that independent temperature adjustment of each heat source 130 can be executed in conjunction with the control unit 120 and the temperature adjustment unit 122. That is, if the heat source 130 is a gas burner, the opening and closing amount of the gas supply valve can be adjusted according to the control signal of the temperature adjustment unit 122. If the heat source 130 is an electric heating device, the increase and decrease of the electric power can be adjusted according to the control signal of the temperature adjustment unit 122.

[0046] Next, the drive mechanism 160 will be described. The drive mechanism 160 includes a revolution control unit 161 and a rotation control unit 162, and is a drive mechanism that brakes to perform a revolution motion with respect to the rotary drum shaft 131 by intermittent rotation of the rotary drum 114 and a rotation motion of rotating about the axis on which the cross bar 140 is horizontally mounted. In this configuration example, since there are six cross bars 140 and they are mounted at six locations on the rotary drum 114, the revolution is an example of rotating 60 degrees per stroke. In this configuration example, as an example, six positions where the revolution motion of the rotary drum 114 intermittently stops are provided, and the intermittent rotation by the rotary drum shaft divides the baking process into six stages. That is, it makes one full rotation by performing six intermittent movements. Here, these six revolution intermittent stop positions are respectively the first revolution intermittent stop position (1), the second revolution intermittent stop position (2), the third revolution intermittent stop position (3), the fourth revolution intermittent stop position (4), the fifth revolution intermittent stop position (5), and the sixth revolution intermittent stop position (6). In the figure, they are simply shown with numbers from (1) to (6).

[0047] FIG. 4 is a diagram showing the relationship between the baking process and the baking space at the six revolution intermittent stop positions. As shown in FIG. 4, there is a baking process at the six revolution intermittent stop positions, but only the first revolution intermittent stop position (1) is the "dough coating zone" where baking is not performed, and the five positions from the second revolution intermittent stop position (2) to the sixth revolution intermittent stop position (6) are in the "dough baking zone". The respective revolution motions and the baking processes executed at the revolution intermittent stop positions are as follows. The baking process at the first revolution intermittent stop position (1) is the dough application process. The baking process at the second revolution intermittent stop position (2) is the steaming and molding process + the steaming and baking process. The baking process at the third revolution intermittent stop position (3) is the first main baking process. The firing process at the fourth revolution intermittent stop position (4) is the second main firing process. The firing process at the fifth revolution intermittent stop position (5) is the coloring firing process. The firing process at the sixth revolution intermittent stop position (6) is the preparation process. Since this preparation process itself is also in the dough firing zone, the firing is continuously carried out.

[0048] The dough tray lifting device 170 is arranged directly below the first revolution intermittent stop position (1) and is equipped with a lifting mechanism that moves up and down in synchronization with the revolution movement of the rotary drum 114. When the cross bar 140 is in revolution movement, the dough tray lifting device 170 descends so as not to interfere with the revolution movement. When the cross bar 140 reaches the revolution stop position, the dough tray lifting device 170 rises so that the cross bar 140 is immersed in the dough at a predetermined depth. The dough tray 171 is a frame for filling dough. Dough prepared separately is supplied through a dough supply pipe (not shown). In this example, it is a simple rectangular tray, but it is also preferable that the corner portions are rounded and curved surfaces so that the dough does not stay at the corner portions.

[0049] The stirring actuator 172 is a member that automatically stirs the dough filled in the dough tray 171. During the non-dough coating period, the stirring actuator 172 stirs the dough in the dough tray 171. During the dough coating period, it is controlled to retract to a position where it does not interfere with the Baumkuchen immersed in the dough tray 171. The stirring actuator 172 may be any device that can automatically stir the dough filled in the dough tray 171, and its structure is not limited. For example, there are the following.

[0050] Figure 5 is a diagram briefly showing the state of automatically stirring the dough filled in the dough tray 171 by the stirring actuator 172. Fig. 5(a) shows an example in which the stirring actuator 172 includes a plate-shaped stirring frame and is connected to the fabric tray lifting device 170 so as to be swingable. The width of the stirring frame is preferably slightly smaller than the width of the fabric tray 171 so that the fabric filled in the fabric tray 171 can be stirred thoroughly. The illustration of the swing mechanism for the stirring actuator 172 is omitted. Fig. 5(b) shows an example in which the stirring actuator 172 includes a mixing mixer and is connected to the fabric tray lifting device 170 so as to be rotatable. The illustration of the rotation mechanism for the stirring actuator 172 is omitted. In order to prevent insufficient mixing at the corner portions of the fabric tray 171, mixers may be arranged at three positions, i.e., the right end, the center, and the left end, in the width direction of the fabric tray 171 so that the fabric can be stirred thoroughly, or one mixer may be driven to reciprocate in the length direction and the width direction of the fabric tray 171.

[0051] Next, the camera unit 180 will be described. The camera unit 180 is an imaging device that images the Baumkuchen during baking. It may be a still capture type imaging device or a video capture type imaging device. The image data captured by the camera unit 180 is sent to the control unit 120. As will be described later, the control unit 120 performs various controls such as "dynamic control of the Baumkuchen diameter" and "dynamic control of the baking color" based on the imaging data of the camera unit 180.

[0052] Figs. 6 and 7 show the movements during each revolution and revolution stop period in the baking process of the main baking of the Baumkuchen automatic baking system 100. Fig. 6(a) shows the state during the revolution movement. As shown in Fig. 6(a), before the start of the revolution movement, both the first partition shutter 112 and the second partition shutter 113 are open, and the state is such that the cross bar body 140 can pass through. The cross bar body 140 continues to rotate while being horizontally mounted on the horizontal mounting portion 115, and the rotating drum 114 revolves 60 degrees. As a result, the cross bar body 140 moves from the current revolution intermittent stop position to the next revolution intermittent stop position. Figure 6(b) shows the firing process performed on the cross bar 140 that has reached the first revolution intermittent stop position (1). As shown in Figure 6(b), when one revolution stroke is completed, the first partition shutter 112 and the second partition shutter 113 are closed, and the revolution intermittent stop period starts. As shown in Figure 6(b), the firing process at the first revolution intermittent stop position (1) becomes the dough coating process.

[0053] Next, as shown in Figure 7(a), if the dough application is completed during the revolution intermittent stop period, the dough tray lifting device 170 descends and the dough application process ends, and as shown in Figure 7(b), it becomes the dough molding process. After that, in order to start the next revolution movement, as shown in Figure 8(a), the first partition shutter 112 and the second partition shutter 113 are opened, and the stroke by the revolution movement by the drive mechanism 160 advances by one. The operations during one revolution intermittent stop period are completed in the series of flows from Figure 6 to Figure 8, and the flow of this main firing process is repeated.

[0054] Next, the control unit 120 and the "temperature adjustment dynamic control", "firing operation preparation control", "Baumkuchen diameter dynamic control", "baking color dynamic control", and "firing operation end control" of the firing space of the firing furnace 110 by the control unit 120 will be described. The control unit 120 is configured to include a firing curve data holding unit 121, a temperature adjustment unit 122, a firing operation preparation unit 123, a baking color control unit 124, a Baumkuchen diameter control unit 125, and a firing operation end control unit 126. Various controls can be performed using these configurations.

[0055] The firing curve data holding unit 121 is a part that holds firing curve data representing the relationship between the position in the firing furnace 110 along the revolution movement path and the target firing temperature at that position. FIG. 9 is a diagram simply showing the firing curve data held by the firing curve data holding unit 121. Although the actual firing curve data is managed as numerical data in a table format, it is shown here in a visualized form as a graph for easier understanding. In the firing curve data shown in FIG. 9, the horizontal axis represents the passage of time during the firing process, and the vertical axis represents the amount of heat (temperature) accumulated by the support bar 140 being exposed to the heat source 130 in the firing furnace 110. That is, the target firing temperature according to the passage of time during the firing process can be understood. Note that the actual detailed firing curve data varies depending on the recipe. The example in FIG. 8 is illustrated for understanding the firing curve data, and the curve composed of the passage of time during the firing process on the horizontal axis and the amount of heat accumulated on the vertical axis is a simplified one.

[0056] The temperature adjustment unit 122 calculates the temperature deviation between the firing temperature in the firing furnace 110 measured by the temperature sensor 190 at each measurement position during the firing operation or during the preparation for the firing operation, and the target firing temperature of the firing curve data in the firing curve data holding unit 121, and performs control to instruct temperature adjustment for each heat source 130 according to the temperature deviation. The temperature inside the internal space of the firing furnace 110 is monitored via the temperature sensors 119 respectively arranged at predetermined measurement positions. The temperature data of the space inside the firing furnace 110 monitored by the temperature sensors 119 is notified to the control unit 120. The temperature adjustment unit 122 of the control unit 120 gives a control signal for a temperature increase instruction or a temperature decrease instruction to the heat source 130 that is the control target for temperature increase and decrease, and each heat source 130 adjusts the supplied heat amount according to the control signal of the temperature increase instruction or the temperature decrease instruction.

[0057] The firing operation preparation unit 123 is a part that raises and adjusts the temperature in the firing furnace 110 to a predetermined range in which continuous operation is possible during the firing operation preparation stage before the start of the firing operation. When the operator gives an instruction for firing operation preparation via the firing operation preparation unit 123 of the control unit 120, the temperature deviation between the firing temperature in the firing furnace 110 measured by the temperature sensor 190 at each measurement position and the target firing temperature of the firing curve data is calculated. In response to the result of the temperature deviation, the temperature adjustment unit 122 is made to perform temperature adjustment for each heat source 130 until it falls within a predetermined range. When the temperature deviation falls within the predetermined range, the firing operation is started assuming that the firing operation preparation stage is completed.

[0058] The baking color control unit 124 is a part related to the dynamic control of the baking color. In the baking process, it grasps the baking color of the baked layer (the outermost layer), and if the Baumkuchen baking color deviates from the allowable range, it instructs the temperature adjustment unit 122 to perform temperature adjustment for each heat source 130. To grasp the baking color of the Baumkuchen during baking, the Baumkuchen during baking is photographed using the camera unit 180 (the baking color of the photographed outermost layer is photographed). The baking color control unit 124 holds baking color data that is the allowable range of the baking color of the outermost layer fabric of the Baumkuchen. The baking color control unit 124 compares the held baking color data with the baking color data appearing in the photographed image to determine whether the amount of heat to which the Baumkuchen is exposed during baking is excessive. The determination of whether the baking color of the outermost layer of the Baumkuchen is within a predetermined range can be made, for example, by quantifying the color lightness and color shade of the baking color image data and determining whether the numerical value deviates from the numerical values within the predetermined range. When the baking color of the outermost layer of the Baumkuchen is lighter than the predetermined range (when the lightness is large or the color shade is small), the control unit 120 performs a temperature increase process for the corresponding heat source 130 on the temperature adjustment unit 122 assuming that the amount of heat in the heat source 130 is small. When the baking color of the outer layer of the Baumkuchen is darker than the predetermined range (when the lightness is small or the color shade is large), the control unit 120 performs a temperature decrease process for the corresponding heat source 130 on the temperature adjustment unit 122 assuming that the amount of heat in the heat source 130 is large.

[0059] As the heat source 130 that has the greatest influence on the baking color of the outermost layer of the Baumkuchen, it is assumed to be the heat source 130-4 in Fig. 1. The heat sources 130-1 to 130-3 can be regarded as mainly responsible for baking the dough, and the baking of the dough itself is generally completed. Since the heat source 130-4 is mainly responsible for finishing the dough surface and applying the baking color, the temperature increase and decrease process of this heat source 130-4 is effective for the dynamic control of the baking color. In addition, as a control of the baking color of the outermost layer, in addition to adjusting the temperature of the heat source 130, it is also effective to change the amount of dough applied. That is, by changing the lowering depth of the dough tray lifting device 170 of the cross bar 140 to the heat source 130, and subtly adjusting the depth of immersion in the dough pan at P1, it is considered effective to adjust the amount of dough applied to the outermost layer.

[0060] The Baumkuchen diameter control unit 125 is a part related to the dynamic control of the outer diameter. It grasps the baked outer diameter in the baking process and dynamically controls the number of revolutions to finish the outer diameter of the Baumkuchen into a predetermined shape. Since the thickness of each layer of the Baumkuchen is slightly different, it is preferable to dynamically control the number of revolutions according to the finally baked diameter. That is, if the number of layers is fixed, for example, as a 25-layer Baumkuchen, it is also assumed that variations will occur in the final outer diameter. Therefore, the Baumkuchen diameter control unit 125 grasps the baked diameter in the baking process and dynamically controls the number of baking layers. The control unit 120 uses the camera unit 180 to photograph the Baumkuchen during baking and grasps the outer diameter of the Baumkuchen during baking from the photographed image. The Baumkuchen diameter control unit 125 estimates the outer diameter of the Baumkuchen expected to be baked in the next baking process. If the control unit 120 determines that the outer diameter has reached a predetermined outer diameter, it instructs the baking operation end control unit 126 to stop the baking process.

[0061] The firing operation end control unit 126 is a part that receives an instruction to end the firing operation from the control unit 120 and performs a stop process for the firing operation. Here, the stop process for the firing operation performed by the firing operation end control unit 126 is not the so-called emergency shutdown stop process, but the control from the stop of firing by the heat source 130 to the removal of the Baumhauer during firing. The emergency shutdown stop process is separately implemented by an emergency stop button of an operator or abnormal detection by the control unit 120, etc. For example, if the firing operation end control unit 126 detects the normal baking of the Baumhauer via the Baumhauer diameter control unit 125, the control unit 120 gives an instruction to end the firing operation to the firing operation end control unit 126.

[0062] The firing operation end process is to lower the dough tray lifting device 170 and execute a process of sequentially removing all the shelf bar bodies 140. That is, the unlocking process of the shelf bar body 140 at the dough baking process position P1 is executed by the lock / unlock mechanism 150. The operation operator sequentially removes the unlocked shelf bar body 140. The revolution control unit 161 of the drive mechanism 160 continues the temporary stop of revolution until the removal of this shelf bar body 140 is completed. If it is detected that the removal of the shelf bar body 140 at the dough baking process position P1 is completed, the revolution control unit 161 of the drive mechanism 160 resumes the intermittent drive revolution, and when the next shelf bar body 140 arrives at the dough baking process position P1, the removal process of the shelf bar body 140 is executed. If all the shelf bar bodies 140 are sequentially removed in this way, the firing operation end process by the firing operation end control unit 126 is completed. Regarding the state of the heat source 130 during the firing operation end process, it may be stopped from generating heat. However, if the heat generation is stopped, the temperature of the firing space in the firing furnace 110 will decrease. Therefore, in order to continuously execute the firing process of the next turn and maintain the temperature of the firing space, the heat generation of the heat source 130 may continue.

[0063] The control unit 120 is provided with an operation control panel 127 as an interface for an operator to input operation instructions. By inputting operation instructions and data via the operation control panel 127, the operation of the Baumkuchen automatic baking system 100 is controlled. For example, it is arranged on the front surface of the device or the like, but the arrangement location is not limited. Switches, buttons, touch panels, etc. for inputting operation instructions are arranged, and a foot switch or the like may also be provided.

[0064] Next, while explaining one cycle of the baking process of the Baumkuchen automatic baking system 100 according to the first embodiment of the present invention, the "temperature adjustment dynamic control", "baking operation preparation control", "Baumkuchen diameter dynamic control", "baked color dynamic control", and "baking operation end control" of the baking space of the baking furnace 110 by the control unit 120 will be explained.

[0065] FIGS. 10 to 13 are flowcharts simply showing the "temperature adjustment dynamic control", "baking operation preparation control", "Baumkuchen diameter dynamic control", "baked color dynamic control", and "baking operation end control" of the baking space of the baking furnace 110 by the control unit 120. Hereinafter, the control flow will be described with reference to the flowchart.

[0066] "Temperature adjustment dynamic control" As described above, in the Baumkuchen automatic baking system 100 of the present invention, temperature sensors 119 are respectively arranged at predetermined measurement positions inside the baking furnace 110, and each heat source 130 can be independently adjusted in temperature via the temperature adjustment unit 122. In addition, baking curve data is held in the baking curve data holding unit 121. The baking curve data held in the baking curve data holding unit 121 is data representing the relationship between the position in the baking furnace 110 along the revolution path and the target baking temperature at that position.

[0067] FIG. 10 is a flowchart simply illustrating the control loop of "temperature adjustment dynamic control". Note that this flowchart is an example, and there may be other flowcharts as long as temperature adjustment dynamic control is possible. As shown in FIG. 10, the temperature adjustment unit 122 waits for the transmission of temperature data measured by each temperature sensor 119 (step S1001 in FIG. 10). Each temperature sensor 119 transmits the data measured. It is preferable that the transmitted data is also attached with temperature sensor ID data that can identify which temperature sensor 119 the measurement is taken from along with the temperature data. When the temperature adjustment unit 122 receives the transmission of data measured by each temperature sensor 119 (step S1001:Y in FIG. 10), it refers to the firing curve data at the corresponding location and time based on the firing elapsed time (or the number of revolutions of the firing process) and the measurement location indicated by the temperature sensor ID data (step S1002 in FIG. 10). The temperature adjustment unit 122 calculates the temperature deviation between the measured temperature of the temperature sensor 119 and the target temperature indicated by the referred firing curve data (step S1003 in FIG. 10).

[0068] In the result of calculating the temperature deviation, when the measured temperature of the temperature sensor 119 is not above the lower limit value of the target temperature (step S1004:N in FIG. 10), the temperature adjustment unit 122 gives an instruction to increase the temperature to the heat source 130 (step S1005 in FIG. 10). Note that the temperature increase instruction may also include information regarding the magnitude of the temperature increase according to the magnitude of the deviation in the low temperature direction from the target temperature of the measured temperature of the temperature sensor 119. After giving the temperature increase instruction, the temperature adjustment unit 122 returns to the step of waiting for the transmission of data measured by each temperature sensor 119 (step S1001 in FIG. 10). In the result of calculating the temperature deviation, if the measured temperature of the temperature sensor 119 is above the lower limit of the target temperature (step S1004:Y in FIG. 10), the temperature adjustment unit 122 proceeds to the next step (step S1006 in FIG. 10).

[0069] When the measured temperature of the temperature sensor 119 is not less than the upper limit value of the target temperature in the result of calculating the temperature deviation (step S1006: N in FIG. 10), the temperature adjustment unit 122 gives an instruction to lower the temperature of the heat source 130 (step S1007 in FIG. 10). Note that the temperature increase instruction may include information regarding the magnitude of the temperature decrease according to the magnitude of the deviation of the measured temperature of the temperature sensor 119 in the high temperature direction from the target temperature. After giving the temperature decrease instruction, the temperature adjustment unit 122 returns to the step of waiting for the transmission of the data measured from each temperature sensor 119 (step S1001 in FIG. 10). When the measured temperature of the temperature sensor 119 is less than or equal to the upper limit of the target temperature in the result of calculating the temperature deviation (step S1006: Y in FIG. 10), the temperature adjustment unit 122 returns to the step of waiting for the transmission of the data measured from each temperature sensor 119 (step S1001 in FIG. 10).

[0070] According to this flowchart, if the temperature measurement result of the firing space by the temperature sensor 119 is within the predetermined temperature target range, the temperature increase instruction or the temperature decrease instruction for the heat source 130 is not given particularly, and the current state is maintained. However, if it is lower than the predetermined temperature target range, the supplied heat quantity of the heat source 130 is increased individually, and conversely, if it is higher than the predetermined temperature target range, the supplied heat quantity of the heat source 130 is decreased individually. That is, the temperature adjustment unit 122 forms a temperature adjustment feedback loop with the heat source 130 via the temperature sensor 119 so that the temperature deviation is within the predetermined temperature range. In the Baumkuchen automatic firing system 100 of the present invention, the above temperature adjustment feedback loop is applied independently to each heat source 130.

[0071] "Firing operation preparation control" In the firing operation preparation control, in the firing operation preparation stage before the start of the firing operation, if the firing operation preparation is instructed based on the operation of the operator, the control unit 120 instructs the start of temperature adjustment for each heat source 130 via the temperature adjustment support unit 122, and automatically adjusts the temperature increase and decrease of the heat source 130 so that the firing space of the firing furnace 110 is within the predetermined temperature range. This "firing operation preparation control" may be applied to each heat source 130 in the firing operation preparation stage for the temperature adjustment feedback loop of the above-mentioned "temperature adjustment dynamic control". That is, since it is assumed that the firing space in the firing furnace 110 is at approximately room temperature when the Baumkuhen automatic firing system 100 is started up, a temperature increase instruction is issued to each heat source 130 to increase the supplied heat quantity so that the firing space of the firing furnace 110 reaches a predetermined temperature range.

[0072] If the increase in the supplied heat quantity of the heat source 130 continues, the temperature at a predetermined location in the firing space will also approach the target temperature range and will eventually fall within the target temperature range. However, it is also assumed that not all predetermined locations in the firing space will enter the target temperature range simultaneously. When the firing space near a certain heat source 130 reaches the target temperature range first, the supplied heat quantity for that heat source 130 should be individually suppressed so as not to exceed the upper limit of the target temperature range. When the supplied heat quantity for another heat source 130 has not reached the lower limit of the target temperature range, the supplied heat quantity for that heat source 130 should be individually increased so as to exceed the lower limit of the target temperature range. This control can be achieved by independently and individually applying the temperature adjustment feedback loop of the above-mentioned "temperature adjustment dynamic control" between the heat source 130 and the temperature adjustment unit 122. The control loop of the "firing operation preparation control" may be the same as the control loop of the "temperature adjustment dynamic control" shown in FIG. 10, so detailed description and illustration are omitted.

[0073] "Dynamic control of firing color" In the dynamic control of firing color, in the firing of Baumkuhen, one layer of the outermost layer is fired and grows with each stroke of the revolution movement. The firing color control unit 124 checks whether the firing color on the surface of one layer of the outermost layer is within the allowable firing color range. If the firing color deviates from the firing color data within the allowable range, it is a control that instructs the temperature adjustment support unit 122 to adjust the temperature for each heat source 130 according to the deviation of the firing color data. When measuring the firing color of the Baumkuchen, the camera unit 180 is used. Since the internal space of the firing furnace 110 has a high temperature, the camera unit 180 may be arranged outside the opening 111 of the firing furnace 110, and the shooting direction may be adjusted toward the opening 111. In order to accurately measure the firing color of the Baumkuchen, it is preferable that the shooting direction of the camera unit 180 is slightly away from the Baumkuchen in the front direction, and video shooting may be performed to check the firing color of all the outer peripheries of the rotating Baumkuchen.

[0074] The firing color control unit 124 holds "firing color data" which is the allowable range of the firing color of the outermost layer fabric of the Baumkuchen during firing or "learned allowable firing color data" used in AI determination. When the firing color control unit 124 uses "firing color data", the color data (for example, RGB data) of the surface image of the Baumkuchen included in the image captured by the camera unit 180 may be detected as a numerical value, and the acceptability of the firing color may be determined. The firing color control unit 124 holds the numerical range of the color data (for example, RGB data) that is acceptable as the firing color. If the color data of the surface image of the Baumkuchen in the captured image and the acceptable color data are compared by the firing color control unit 124 and are within the numerical range, the temperature adjustment of the firing space in the firing furnace 110 may be maintained as good. If it deviates from the numerical range, temperature adjustment for each heat source 130 is instructed to the temperature adjustment support unit 122 according to the deviation. Also, for example, the firing color control unit 124 may be equipped with a colorimeter, and the surface of the Baumkuchen may be measured using the colorimeter to digitize the color data. The data obtained by the colorimeter is generally digitized in the L*a*b* color space or the L*C*h* color space based on the Munsell color chip classified by hue, lightness, and chroma.

[0075] When the baking color control unit 124 uses the "learned data of acceptable baking color", a learning database is created by learning a large number of baking color images that are acceptable as baking colors, and is held by the baking color control unit 124. The baking color control unit 124 is equipped with an AI discrimination function, and it is only necessary to determine by the AI discrimination function whether the surface baking color in the photographed image of the Baumkuchen input from the camera unit 180 is acceptable by the learned data of acceptable baking color (whether it is regarded as correct). In any method, the baking color control unit 124 detects the baking color of the outer layer of the Baumkuchen during baking based on the imaging data of the camera unit 180. If the baking color of the Baumkuchen deviates from the baking color data within the allowable range, the temperature adjustment support unit 122 is instructed to adjust the temperature of each heat source 130 according to the deviation of the baking color data.

[0076] FIG. 11 is a flowchart simply illustrating the control loop of "dynamic control of baking color". In the flowchart of FIG. 11, an example of determining the quality of the baking color using the "baking color data" of the RGB data in the photographed image among the above color data is shown. This is just an example, and there may be other flowcharts as long as the dynamic control of the baking color is possible. As shown in FIG. 11, the baking color control unit 124 waits for the transmission of the photographed image data from the camera unit 180 (step S1101 in FIG. 11). When the support bar 140 moves due to the revolution of the drive mechanism 160 and reaches the opening 111, the camera unit 180 photographs the surface image of the Baumkuchen at the opening 111 and transmits the photographed image data to the baking color control unit 124 (step S1101: Y in FIG. 11). The baking color control unit 124 acquires the photographed image of the Baumkuchen (step S1102 in FIG. 11). The baking color control unit 124 acquires the baking color data of the surface of the Baumkuchen reflected in the photographed image (step S1103 in FIG. 11). Here, the numerical values of the RGB data are acquired.

[0077] The baking color control unit 124 determines whether the RGB data of the baking color on the surface of the Baumkuchen exceeds a predetermined lower limit value (whether the brightness or color density exceeds a predetermined value) (step S1104 in FIG. 11). If it does not exceed the predetermined lower limit value (step S1104: N in FIG. 11), it is considered that the temperature in the baking space of the baking furnace 110 is insufficient, and the temperature adjustment support unit 122 is instructed to increase the temperature of the corresponding heat source 130 to raise the temperature of the heat source 130 at the corresponding location (step S1105 in FIG. 11). If the RGB data of the baking color on the surface of the Baumkuchen exceeds the predetermined lower limit value (step S1104: Y in FIG. 11), the baking color control unit 124 determines whether the RGB data of the baking color is equal to or less than a predetermined upper limit value (step S1106 in FIG. 11). If it exceeds the predetermined upper limit value (step S1106: N in FIG. 11), it is considered that the temperature in the baking space of the baking furnace 110 is too high, and the temperature adjustment support unit 122 is instructed to decrease the temperature of the corresponding heat source 130 to lower the temperature of the heat source 130 at the corresponding location (step S1107 in FIG. 11). If it does not exceed the predetermined upper limit value (step S1106: Y in FIG. 11), it is considered that the baking color of the desired quality has been achieved, and the temperature adjustment support unit 122 is continuously instructed to maintain the temperature of the heat source 130.

[0078] Note that even if the temperature of the heat source 130 is adjusted by instructing the temperature increase of the heat source 130 corresponding to the temperature adjustment support unit 122 (step S1105) and the temperature decrease of the heat source 130 corresponding to the temperature adjustment support unit 122 (step S1107), the baking color of the outermost layer of the Baumkuchen cannot be changed. Therefore, at this time, the baking color adjustment is performed on the carrier bar 140 in the baking process in the baking space of the baking furnace 110. The above procedure is repeated to continue baking the Baumkuchen on each carrier bar 140 in the revolving motion.

[0079] "Dynamic Control of Baumkuchen Diameter" The dynamic control of the Baumkuchen diameter measures the outer diameter of the Baumkuchen during firing and, near the end of the firing operation as the firing of the Baumkuchen progresses. The Baumkuchen diameter control unit 125 detects whether the outer diameter of the Baumkuchen has reached a predetermined range. If it has reached, regardless of the number of fired layers of the Baumkuchen, it outputs an instruction for "operation stop processing" assuming that the firing of the Baumkuchen is complete. The camera unit 180 is used for measuring the outer diameter of the Baumkuchen. Since the internal space of the firing furnace 110 has a high temperature, the camera unit 180 may be arranged outside the opening 111 of the firing furnace 110, and the shooting direction may be adjusted toward the opening 111. In order to accurately measure the outer diameter of the Baumkuchen, it is preferable that the shooting direction of the camera unit 180 is slightly away from the Baumkuchen in the directly frontal direction. With this captured image, it is easy to measure the outer diameter of the Baumkuchen that grows in the vertical direction in the image.

[0080] Figure 12 is a flowchart simply showing the control loop of "dynamic control of the Baumkuchen diameter". Note that this flowchart is an example, and there may be other flowcharts as long as the dynamic control of the Baumkuchen diameter is possible. As shown in Figure 12, the Baumkuchen diameter control unit 125 waits for the transmission of the captured image data from the camera unit 180 (step S1201 in Figure 12). If the support bar body 140 moves due to the revolving motion of the drive mechanism 160 and reaches the opening 111, the camera unit 180 captures a surface image of the Baumkuchen at the opening 111 and transmits the captured image data to the Baumkuchen diameter control unit 125 (step S1201: Y in Figure 12). The Baumkuchen diameter control unit 125 acquires the captured image of the Baumkuchen (step S1202 in Figure 12). The Baumkuchen diameter control unit 125 measures the outer diameter of the Baumkuchen shown in the captured image (step S1203 in Figure 12). Note that the measurement of the outer diameter of the Baumkuchen shown in the captured image may be performed by calculating the distance between the upper edge and the lower edge of the Baumkuchen in the captured image.

[0081] The Baumkuchen diameter control unit 125 determines whether the outer diameter of the Baumkuchen exceeds a predetermined lower limit value (step S1204 in FIG. 12). If it does not exceed the predetermined lower limit value (step S1204: N in FIG. 12), it is assumed that the number of layers of the Baumkuchen is still insufficient, and the stroke of the next revolution motion is continued (step S1205 in FIG. 12). If the outer diameter of the Baumkuchen exceeds the predetermined lower limit value (step S1205: Y in FIG. 12), the Baumkuchen diameter control unit 125 determines that the number of layers of the Baumkuchen being fired by the support bar 140 satisfies the size of the predetermined quality. However, it is necessary to check whether the Baumkuchen being fired by other support bars 140, that is, the Baumkuchen being fired by all support bars 140, also satisfies the size of the predetermined quality (step S1206 in FIG. 12). If the Baumkuchen being fired by all support bars 140 still does not satisfy the size of the predetermined quality (step S1206: N in FIG. 12), the revolution drive is continued (step S1207 in FIG. 12). If the Baumkuchen being fired by all support bars 140 satisfies the size of the predetermined quality (step S1206: Y in FIG. 12), it is determined that the firing of the Baumkuchen is completed, and an instruction for "operation stop processing" is output to the operation stop processing unit 126 (to step S1301 in FIG. 13).

[0082] "Firing operation end control" The firing operation end control is a control for taking out the Baumkuchen for each support bar 140 when it is determined that the automatic firing operation has ended, such as when the Baumkuchen grown by each support bar 140 has reached a predetermined outer diameter. Here, the "firing operation end control" does not completely stop the operation of the Baumkuchen automatic firing system itself. After taking out the Baumkuchen that has been fired in the current automatic firing process, it shifts to the next-stage automatic firing process to perform continuous operation.

[0083] FIG. 13 is a flowchart simply illustrating the control loop of the "firing operation end control". Note that this flowchart is an example, and there may be other flowcharts. The firing operation end control mentioned here is different from the emergency stop process from the operator, and it is the operation end control when the Baumkuchen of a predetermined quality is baked according to a predetermined procedure. When receiving an instruction to end the firing operation (for example, an instruction to end the operation from the Baumkuchen diameter control unit 125) (step S1301: Y in FIG. 13), the firing operation end control unit 126 issues an instruction to temporarily stop the intermittent revolution motion to the drive mechanism 160 (step S1302 in FIG. 13), and further issues an instruction to lower the dough tray 171 to the dough tray lifting device 170 (step S1303 in FIG. 13), and retracts the dough tray lifting device 170 so as not to interfere with the removal operation of the cross bar 140. The firing operation end control unit 126 issues an unlocking instruction for the cross bar 140 at the first intermittent revolution stop position to the lock / unlock mechanism 150 (step S1304 in FIG. 13), so that the operator can take out the cross bar 140.

[0084] If the operator confirms the removal of the cross bar 140 (step S1305: Y in FIG. 13), the firing operation end control unit 126 issues an instruction to advance the intermittent revolution motion by one stroke as long as the removal of all the cross bars 140 is not completed (step S1306: N in FIG. 13) (step S1307 in FIG. 13). When the next cross bar 140 reaches the first revolution position, steps S1304 to S1306 are repeated. If the removal of all the cross bars 140 is completed (step S1306: Y in FIG. 13), the operation of the Baumkuchen automatic baking system 100 is stopped, or in order to shift to the next baking operation, it moves to step S1001 in FIG. 10 to start the baking operation preparation control (substantially temperature adjustment dynamic control). Note that for the baking operation preparation control during continuous operation (substantially temperature adjustment dynamic control in continuous operation), since the heating of the baking space in the baking furnace 110 by the heat source 130 continues, it is assumed that the baking operation preparation control is completed in a relatively short time.

[0085] The above is an overview of one cycle of the firing process of the Baumkuchen automatic firing system 100 of the present invention, including "temperature adjustment dynamic control", "firing operation preparation control", "dynamic control of the Baumkuchen diameter", "dynamic control of the baking color", and "firing operation end control" of the firing space of the firing furnace 110 by the control unit 120.

Example 2

[0086] Example 2 is a parallel operation system 200 of a Baumkuchen firing system in which a plurality of Baumkuchen automatic firing systems 100 according to the present invention described in Example 1 are operated in parallel. FIG. 14 is a diagram briefly showing the configuration of the parallel operation system 200 of the Baumkuchen firing system according to Example 2. As shown in FIG. 14, the parallel operation system 200 of the Baumkuchen firing system includes a plurality of Baumkuchen automatic firing systems 100 and an operation control unit 210 for interlocking the operations of the Baumkuchen automatic firing systems 100. The operation control unit 210 controls the operation so that the progress of the firing process of each Baumkuchen automatic firing system 100 has a predetermined time difference.

[0087] FIG. 14(b) briefly shows the progress of the firing process by two Baumkuchen automatic firing systems 100A and 100B. The horizontal axis represents the time axis. The upper part shows the working progress state of the Baumkuchen automatic firing system 100A, and the lower part shows the working progress state of the Baumkuchen automatic firing system 100B. Each operation includes (1) the operation of attaching the support bar 140, (2) the operation of adding dough during the progress of the main firing process, (3) the operation of removing the support bar 140, and (4) the preparation for the firing operation. Among these, the operations with a large load on the operator are operations (1) and (3), and they are hatched in FIG. 14(b). As shown in Fig. 14(b), there is a time difference in the progress of each Baumkuchen automatic baking system 100A and B, and the time difference is dispersed in the work with a large workload, and one operator can normally operate the two Baumkuchen automatic baking systems 100A and B. If parallel operation of multiple units is possible in this way, the working time of the operator per unit will be shortened, and the so-called time performance will be improved.

[0088] As described above, the preferred embodiments of the Baumkuchen automatic baking system 100 and the parallel operation system 200 of the Baumkuchen baking system of the present invention have been described. It will be understood that various changes can be made without departing from the technical scope of the present invention.

Industrial Applicability

[0089] The Baumkuchen automatic baking system 100 of the present invention can be widely applied as equipment and members for manufacturing new baked confectioneries.

Explanation of Signs

[0090] 100 Baumkuchen automatic baking system 110 Baking furnace 111 Opening 112 First partition shutter 113 Second partition shutter 114 Rotating drum 115 Horizontal support part 116 Mounting frame 117 Recess 118 Protrusion 119 Temperature sensor 120 Control unit 121 Baking curve data holding part 122 Temperature adjustment instruction part 123 Baking operation preparation means 124 Baked color control unit 125 Baumkuchen outer diameter control unit 126 Operation stop processing unit 130 Heat source 140 rod bodies 141 central cylindrical part 142 support rod 150 lock / unlock mechanism 160 drive mechanism 161 revolution control unit 162 rotation control unit 170 fabric tray lifting device 171 fabric tray 172 stirring actuator 180 camera unit 200 parallel operation system of Baumkuhen firing system 210 operation control unit

Claims

1. A control unit, a firing furnace equipped with a plurality of heat sources, a pair of left and right rotatable drums horizontally mounted by a rotary drum shaft, a cross bar member horizontally mounted between the rotatable drums, and the position of the cross bar member by intermittent rotation of the rotatable drums is moved in a circular motion by being revolved in order from a first revolution intermittent stop position provided near the lower side within the opening of the firing furnace through a plurality of subsequent revolution intermittent stop positions and back to the first revolution intermittent stop position again, and a drive mechanism for controlling a rotary motion of rotating the cross bar member in a state of being horizontally mounted on the rotatable drums, and a fabric tray for applying Baumkuhnen fabric to the outermost layer of the Baumkuhnen at the first revolution intermittent stop position is placed so as to be able to move up and down, and a fabric tray elevating device for raising the fabric tray during a fabric application period and lowering the fabric tray during a non-fabric application period, in a Baumkuhnen automatic firing system for automatically firing a multi-layered Baumkuhnen, a plurality of temperature sensors respectively arranged at predetermined measurement positions inside the firing furnace; each of the heat sources is arranged along the revolution motion of the cross bar member so as to face the cross bar member inside the firing furnace; A Baumkuhnen automatic firing system, characterized in that each of the heat sources is provided with a temperature adjustment unit capable of independently adjusting the temperature.

2. The control unit holds firing curve data representing the relationship between the position in the firing furnace along the revolution motion path and the target firing temperature at that position; The temperature adjustment unit calculates the temperature deviation between the firing temperature in the firing furnace measured by the temperature sensor at each of the measurement positions during the firing operation and the target firing temperature of the firing curve data, and instructs temperature adjustment for each of the heat sources according to the temperature deviation. The Baumkuhnen automatic firing system according to Claim 1.

3. In the firing operation preparation stage before the start of the firing operation, the temperature adjustment unit is instructed to start temperature adjustment for each of the heat sources, and the temperature deviation between the firing temperature in the firing furnace measured by the temperature sensor at each measurement position and the target firing temperature in the firing curve data is calculated. The temperature adjustment unit is made to perform temperature adjustment for each of the heat sources until the temperature deviation falls within a predetermined range. If the temperature deviation falls within the predetermined range, the firing operation preparation stage is completed and the firing operation is started. The Baume-Kuehne automatic firing system according to claim 1, further comprising a firing operation preparation unit.

4. It comprises a camera unit for imaging the Baume-Kuehne during firing and a firing color control unit. Based on the imaging data of the camera unit, the outer diameter of the Baume-Kuehne during firing is measured. When the outer diameter of the Baume-Kuehne reaches a predetermined range, regardless of the number of fired layers of the Baume-Kuehne, the operation stop process is started assuming that the firing is completed. The Baume-Kuehne automatic firing system according to claim 1.

5. It comprises a camera unit for imaging the Baume-Kuehne during firing and a Baume-Kuehne diameter control unit. The Baume-Kuehne diameter control unit holds firing color data that is the allowable range of the firing color of the outermost layer fabric of the Baume-Kuehne during firing. Based on the imaging data of the camera unit, the firing color of the outer layer of the Baume-Kuehne during firing is detected. If the firing color of the Baume-Kuehne deviates from the firing color data within the allowable range, the temperature adjustment unit is instructed to perform temperature adjustment for each of the heat sources according to the deviation of the firing color data. The Baume-Kuehne automatic firing system according to claim 1.

6. The support rod body has a structure including a central cylindrical portion where the Baume-Kuehne is fired and support rods that extend outward from both ends of the central cylindrical portion and are provided with a support shape at the ends. The rotary drum includes a horizontal frame portion that revolves and rotates along with the revolving motion of the drive mechanism, and a placement frame that performs the same revolving motion as the revolving rotation of the horizontal frame portion and supports the support rod body so that it does not fall downward. It is characterized by comprising a lock / unlock mechanism that switches between a locked state in which the horizontal frame portion of the rotary drum is fitted and fixed to the support shape of the support rod body and an unlocked state in which the fitting of the support shape of the support rod body is released. The Baume-Kuehne automatic firing system according to claim 1.

7. The rotary drum includes a recess that fits into the support shape of the support rod body in the horizontal support portion. The lock / unlock mechanism includes a rotation control unit that rotates the recess with the opposing axis of the pair of horizontally opposed horizontal support portions as the rotation axis, and a protrusion that can be controlled to protrude and retract in the direction of the horizontally opposed horizontal support portion from the bottom surface of the recess. In the transition to the locked state, the protrusion of one of the pair of horizontally opposed horizontal support portions protrudes, and the support rod placed on the placement frame is pushed into the other horizontally opposed horizontal support portion, and the support rod is fitted into the recess of the other horizontally opposed horizontal support portion to be in a fixed state, and the rotation control unit causes the support rod body to start rotating. In the transition to the unlocked state, the protrusion of the other horizontal support portion protrudes, disengaging the fitting of the pushed-in support rod from the recess of the horizontal support portion on one side, and returning the support rod body to the state of being placed on the placement frame. The Baumkuhen firing system according to claim 6, characterized in that.

8. It includes a stirring actuator for stirring the dough in the dough tray. The stirring actuator retracts to a position where it does not interfere with the Baumkuhen immersed in the dough tray during the dough application period, and stirs the dough in the dough tray during the non-dough application period. The Baumkuhen firing system according to claim 1, characterized in that.

9. A parallel operation system for a plurality of Baumkuhen firing systems that operate a plurality of the Baumkuhen firing systems according to any one of claims 1 to 8 in parallel, It includes an operation control unit for interlocking the operation of each of the Baumkuhen automatic firing systems. The parallel operation system for a plurality of Baumkuhen firing systems, characterized in that the operation control unit controls the operation so that the progress of the firing process of each of the Baumkuhen automatic firing systems has a predetermined time difference.

Images