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