Compact Baking Oven with Parallel Conveyor Belts
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Solution Overview
Problem
Existing baking devices for dough pieces require large spaces due to their complexity and the variety of products they need to accommodate, making them inefficient and costly.
Innovation Solution
A compact baking device with a single oven chamber and two parallel conveyor belts that can transport different types of dough pieces simultaneously, allowing for flexible operation through adjustable conveyor belt speeds and geometric arrangements, along with a non-linear transport path to optimize space usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If multiple conveyor belts are used to bake different types of dough pieces simultaneously, then productivity and flexibility are improved, but device complexity and space requirements increase
Solution Approach 1:
The patent merges multiple conveyor belts into a single integrated baking chamber, allowing different types of dough pieces to be baked simultaneously on different belts. This combining approach increases productivity without requiring separate ovens for each product type, thus improving baking capacity while controlling device complexity through unified chamber design.
Solution Approach 2:
The single baking chamber is designed to accommodate multiple conveyor belts with different configurations, making it a universal system that can handle various dough piece types (rolls, baguettes, loaves) simultaneously. This multi-functional design allows the same oven chamber to serve multiple baking purposes, enhancing productivity without proportionally increasing device complexity.
2Area of stationary object
If a single oven chamber with multiple conveyor belts is used, then space requirements are reduced, but heat distribution uniformity deteriorates
Solution Approach 1:
The patent applies local quality by providing different heating arrangements for different regions of the baking chamber. Each conveyor belt position can have tailored heat radiation elements or heat barriers to compensate for its specific location, ensuring uniform heat distribution across all belts despite their different positions within the compact single-chamber design.
Solution Approach 2:
The patent arranges conveyor belts at different vertical levels or depths within the single oven chamber, utilizing three-dimensional space efficiently. This dimensional arrangement allows heat to be distributed from multiple directions (top, bottom, sides) to different belts, maintaining temperature uniformity while minimizing the device's horizontal footprint.
3Adaptability or versatility
If conveyor belts have different widths and speeds, then adaptability to different products is improved, but control system complexity increases
Solution Approach 1:
The patent implements dynamic control by allowing each conveyor belt to operate at independently adjustable speeds. This enables the system to adapt to different product requirements (slower speeds for large loaves, faster speeds for small rolls) without requiring complex mechanical reconfiguration, achieving high versatility through simple speed variation controlled by an electronic control device.
Solution Approach 2:
The patent changes operational parameters (conveyor belt speeds, dwelling times) to accommodate different product types. By varying these parameters rather than changing the physical configuration of the belts, the system achieves high adaptability to different dough pieces while keeping the control system relatively simple and manageable.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution achieves significant space savings while maintaining flexibility and efficiency in baking various dough pieces, allowing for different types to be baked in the same oven space with precise control over baking times and conveyor speeds.
Implementation Method 1
The heating elements (28) are arranged in the oven space (22)
Data Source
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AI summary
The invention relates to a device for baking or baking off dough pieces (B1, B2), comprising at least one input store (1) and at least one associated feeding apparatus (4) for feeding and storing dough pieces (B1, B2), in particular dough pieces of different types, a continuous baking oven (20) for baking or baking off up the dough pieces (B1, B2), a conveying apparatus (23) for conveying dough pieces (B1, B2) from the at least one input store (1) through the baking oven (20), at least one output store (30) for receiving and storing the dough pieces (B1, B2) baked into baked goods in the baking oven (20), and at least one dispensing unit (40) for the baked goods. Baked goods (B1, B2) requested by means of an operating unit (46) in accordance with a corresponding customer request are transported from the at least one output store (30) to the dispensing unit (40) and can be dispensed there. The device according to the invention is characterized in that the continuous baking oven (20) has only one oven chamber (22) and the conveying apparatus (23) comprises at least two conveyor belts (24, 26), which run through the oven chamber (22) and which can simultaneously transport dough pieces (B1, B2) through the oven chamber (22).