METHOD OF CONTINUOUS BAKING OF FLOURY PRODUCTS AND OVEN FOR CONTINUOUS BAKING OF FLOURY PRODUCTS Russian patent published in 1995 - IPC

FIELD: food-processing industry. SUBSTANCE: paste half-finished articles on the conveyer are displaced first through the chamber of their preliminary thermal treatment, then through the baking chamber. In so doing the evaporation from the paste formed in the baking chamber and mixed with heating gases is selected and is fed to the following paste half-finished articles in the direction opposite to their shifting on the conveyer. The gas mixture from the baking chamber is fed to the chamber of the preliminary treatment into the area of outgoing paste half-finished articles. In the input area of the paste half-finished articles the extraction of the exhausted gases is carried out. The moistening of the paste of the following half-finished articles by means of evaporation from the preceding ones is exercised together with the preliminary baking of the paste half-finished articles in the chamber of their preliminary processing. The oven for continuous baking of floury articles has baking chamber, moistening chamber, gas conduits for the extraction of the exhausted gases out of the baking chamber and from the area of the half-finished article baking, with the conveyer passing through both chambers. The oven is additionally equipped with the chamber for the preliminary thermal treatment of half-finished articles with the condensate evaporation and with the preliminary baking of articles, with the gas input and output being located at the place of output and input of half-finished articles and of the conveyer in this section. In this case all gas conduits are connected between themselves and are switched on to the place of the gas input into this chamber. EFFECT: reduced fuel consumption, enhanced quality and speed of the product baking. 2 cl, 1 dwg