FIELD: baking industry.
SUBSTANCE: baking oven has dough hopper, charging device formed as screw, baking chamber, and heating members. Ring positioned at baking chamber inlet end is designed for reducing section of baking chamber and is equipped with oil feeding radial openings. Baking chamber has variable section which increases in stepped manner as dough advances. At baking chamber step junctions there are bushings with discharge apertures for exit of gases produced during baking procedure.
EFFECT: reduced consumption of heating power and production of novel kinds of bakery products.
1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING OF BAKERY PRODUCTS | 2004 |
|
RU2287934C2 |
| STOVE | 0 |
|
SU1005747A1 |
| 0 |
|
SU458311A1 | |
| AUTOMATIC DIVIDER AND WRAPPER DEVICE FOR PRODUCTION OF DOUGH PIECES FOR BAGEL PRODUCTS | 2012 |
|
RU2490895C1 |
| OVEN FOR BAKING BAKERY AND BAKERY CONFECTIONERY PRODUCTS | 0 |
|
SU1692475A1 |
| OVEN FOR BAKING BREAD AND PASTRY | 0 |
|
SU1750560A1 |
| TUNNEL OVEN NATIONAL SORTS OF BREAD AND CONFECTIONERY PRODUCTS | 0 |
|
SU1694057A3 |
| BAKING OVEN FOR BAKING OF BAKERY AND FLOUR CONFECTIONERY | 0 |
|
SU1771640A1 |
| BAKING OVEN | 0 |
|
SU1094600A1 |
| METHOD OF BAKING-PRODUCTS BAKING | 0 |
|
SU728818A1 |
