FIELD: baking.
SUBSTANCE: invention relates to the baking industry, in particular, to thermal equipment for baking bread in the field. Proposed is a baking oven containing a baking chamber, wherein a stone hearth made of volcanic stone is rigidly fixed flush in the lower part of the baking chamber, an infrared emission heater with a wavelength range λ=3.5 to 8.7 mcm with directional effect following a grid is rigidly fixed in the side and back walls, and rigidly fixed on the ceiling is a fan made of a heat-resistant material, forming a forced convection S=0.6 to 0.82 m/s in combination with infrared emission when the stone hearth is impacted.
EFFECT: invention is aimed at increasing the efficiency of baking bread from whipped yeast-free dough with a moist content of 56 to 58% in the field, providing a reduction in the overheating of the bread crust and formation of melanoidin on the surface thereof.
1 cl, 2 dwg
Title | Year | Author | Number |
---|---|---|---|
BAKERY OVEN | 2020 |
|
RU2760787C1 |
CONVEYOR BAKERY ELECTRIC CONTACT OVEN | 2020 |
|
RU2755827C1 |
BAKERY CONVEYOR ELECTRIC CONTACT OVEN | 2021 |
|
RU2759866C1 |
DOUGH MIXER FOR MAKING YEAST-FREE DOUGH | 2020 |
|
RU2755949C1 |
METHOD OF UNLEAVENED BREAD PRODUCTION | 2015 |
|
RU2632861C2 |
BAKERY OVEN FOR PRODUCING BREAD FROM WHOLE GRAIN | 2016 |
|
RU2645219C1 |
AERATED DOUGH BREAD PRODUCTION METHOD | 2011 |
|
RU2475028C1 |
METHOD OF BAKERY GOODS BAKING IN MOLDS OR WITHOUT MOLDS ON GRID INSIDE TUNNEL OVEN | 2015 |
|
RU2605351C1 |
AERATED NON-YEASTED BREAD PRODUCTION METHOD | 2008 |
|
RU2370959C1 |
AERATED DOUGH BREAD PRODUCTION METHOD | 2013 |
|
RU2562525C2 |
Authors
Dates
2022-04-19—Published
2021-01-11—Filed