EP2191205A2 - Four de cuisson à ouverture de sortie d'air - Google Patents

Four de cuisson à ouverture de sortie d'air

Info

Publication number
EP2191205A2
EP2191205A2 EP08835680A EP08835680A EP2191205A2 EP 2191205 A2 EP2191205 A2 EP 2191205A2 EP 08835680 A EP08835680 A EP 08835680A EP 08835680 A EP08835680 A EP 08835680A EP 2191205 A2 EP2191205 A2 EP 2191205A2
Authority
EP
European Patent Office
Prior art keywords
throttle element
oven
control module
outlet opening
pressure sensor
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP08835680A
Other languages
German (de)
English (en)
Other versions
EP2191205B1 (fr
Inventor
Christian Braun
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Miwe Michael Wenz GmbH
Original Assignee
Miwe Michael Wenz GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Miwe Michael Wenz GmbH filed Critical Miwe Michael Wenz GmbH
Publication of EP2191205A2 publication Critical patent/EP2191205A2/fr
Application granted granted Critical
Publication of EP2191205B1 publication Critical patent/EP2191205B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2021—Arrangement or mounting of control or safety systems

Definitions

  • the invention relates to an oven with a baking chamber, which is provided with an outlet opening, can escape through the gases from the oven. It further relates to a method for operating a baking oven.
  • Ovens usually have a heater, are heated by the air and / or steam as the heating medium to the temperature required for baking (usually considerably above 100 ° C).
  • the gaseous heating medium in particular also the vapor resulting from caking, after a certain time passes outwardly through the outlet opening from the baking chamber of the oven.
  • Conventional ovens are designed so that there is a negative pressure of approximately 0.1 mbar (10 Pa) at the outlet. This low vacuum ensures optimum operating conditions during baking, with the heated and humidified atmosphere remaining in the oven for a sufficient period of time to prevent the baked goods from drying out.
  • the train in the air outlet opening ie the value of the negative pressure relative to the ambient pressure, achieved by the construction of the furnace and the adjoining the air outlet opening chimney.
  • the pipe for discharging the gases from the baking chamber is provided with a draft control flap, which opens to the environment. If the overpressure is too great, the draft control flap allows the inflow of ambient air into the chimney or into the pipe carrying the exhaust air and exhaust gases out of the oven.
  • the draft control valve has a certain opening resistance, so that it opens at a certain negative pressure of the outflowing gases. In this way, the negative pressure at the outlet opening for the heating medium can be adjusted to a constant value in adaptation to the installation situation of the oven.
  • the object of the present invention is to ensure the constant baking conditions while avoiding the admixture of ambient air to the outflowing gases.
  • a throttle element is arranged for varying the flow cross-section for the outflowing gases, which is coupled to a regulated by a control module drive, and that on the back room lying side of the throttle element, a first pressure sensor is arranged, which is connected to the control module.
  • a throttle element can be used in practice, a throttle valve.
  • the draft control flap is moved into the flow cross-section for the outflowing gases. It no longer releases an opening leading to the environment as in the prior art. Instead, it changes the flow resistance of the gases in the channel carrying the outflowing gases.
  • Dynamically control the outlet opening for the heating medium from the baking chamber is the setting of a constant negative pressure of 10 Pa compared to the ambient pressure. This value, which has already been preferred in the past, can be set reliably by the control loop, in which the pressure in the baking chamber or shortly before the throttle element is determined.
  • the admixture of ambient air, which reduces the saturation of the vapor in the exiting heating gas and thereby causes the dew point to drop, is not necessary for maintaining a constant underflow value at the outlet opening.
  • the heating medium emerging from the baking chamber is often not simply released into the atmosphere.
  • the heating medium can be used for the treatment of warm water or for other heating purposes.
  • an energy recovery module is known for example from the German utility model DE 297 09 784 U1 and DE 20 2006 003 153 U 1.
  • Often several ovens in a bakery are connected to a common energy recovery module.
  • the energy recovery module generally has a fan to ensure the reliable transport of the emerging from the oven heating medium through the energy recovery module therethrough.
  • the negative pressure at the outlet thus depends on the fan power. If several ovens are connected in parallel and are coupled to an energy recovery module via a common piping for the exiting heating medium, they interact with each other.
  • the flow situation at the exit opening of each one of the ovens can vary widely depending on the amount of hot gases from the other ovens and depending on the operating point of the energy recovery module.
  • fluctuations in the negative pressure in the region of the outlet opening of a baking oven can result from the fact that several more, coupled to the same energy recovery module ovens, are switched on or off. But there are also variations in the negative pressure at the air outlet openings by atmospheric influences, e.g. Wind blowing into the opening of the fireplace is possible.
  • a second pressure sensor which is connected to the control module.
  • This second pressure sensor measures substantially the ambient pressure and is therefore preferably mounted on the outside of the furnace housing or the tube for the exiting heating gas.
  • the second pressure sensor may be formed in practice from the second side of a diaphragm of a differential pressure sensor.
  • the first side of the diaphragm of the differential pressure sensor forms the first pressure sensor. In this way, the differential pressure sensor provides a signal which the differential pressure between the outlet opening of the oven and the environment.
  • the control module may be configured such that it forms from the measured value of the second pressure sensor and the measured value of the first pressure sensor, a difference value which is used for the control of the drive for the throttle element.
  • This differential pressure between ambient pressure and pressure in the region of the air outlet opening is decisive for the flow velocity of the heating medium within the baking chamber and through the air outlet opening.
  • the control module can regulate the throttle element such that a constant difference value is maintained.
  • the control module can also regulate the throttle element to a variable difference value. For example, it may be desirable at certain times of a baking program for certain dough pieces that the baking atmosphere remains unchanged over a longer period of time. This can e.g. immediately after humidifying the oven with superheated steam. If a hot steam is supplied to the baking chamber, it may be advantageous for the baking result if the high humidity is kept for as long as possible.
  • the control module can regulate the throttle element such that the air outlet is closed.
  • a particularly fast exchange of the baking atmosphere may be desired.
  • a quick change of the baking temperature at a certain time of the baking program can be beneficial. This can be achieved in that the throttle valve is fully opened and thereby a maximum pull in the air outlet opening of the oven is achieved.
  • Throttles are already installed ready installed in pipe sections, where they are provided with electric drives and differential pressure measuring devices.
  • the differential pressure gauges measure the difference between the pressure immediately before the throttle and immediately after the throttle PatXML 6/12 M078PC0706
  • the pressure value immediately behind the throttle valve may be influenced by the flow velocity of the medium in the region of the throttle valve. Therefore, for the value of the ambient pressure, it is preferable to arrange an external pressure sensor, for example, on the housing of the furnace.
  • the invention further relates to a method for operating a baking oven with a baking chamber, which is provided with an outlet opening, can escape through the gases from the oven.
  • a arranged in the region of the outlet opening throttle element is operated with a controlled by a control module drive for varying the flow cross-section for the outflowing gases, and a first pressure sensor, which is disposed on the side lying to the baking chamber of the throttle element is, passes a measurement signal to the control module.
  • the measuring signal can be transmitted either electrically via a pressure line or via a converter, which converts the detected pressure value into an electrical quantity, and an electrical conductor.
  • Negative pressure in the region of the air outlet opening can be adjusted by the control module.
  • the control module from the measured value of the second pressure sensor and the measured value of the first pressure sensor forms a difference value which is used for the control of the drive for the throttle element.
  • control module can regulate the throttle element such that a constant difference value is maintained.
  • a variable difference value can be achieved, which assumes specific values over the time of the baking program.
  • the exiting through the outlet opening air can to a
  • the outlet opening of the oven can be substantially tight by the throttle element PatXML 7/12 M078PC0706
  • Fig. 1 shows an oven according to the invention with energy recovery module.
  • Fig. 2 shows a sectional front view of the adjoining the outlet opening pipe section in which the throttle element is arranged.
  • FIG. 3 shows a side view of the throttle element from FIG. 2.
  • a craft baking oven 1 can be seen, which has a
  • Exhaust pipe 2 is coupled to an energy recovery module 3.
  • the oven 1 consists of a thermally insulated wall, which delimits the oven. Other components of the oven 1 such as heater, blower, steam generator, oven control, etc. are not shown in the drawings.
  • an outlet opening 4 is arranged, to which a pipe socket 5 is connected.
  • the medium in the oven chamber of the oven 1, in particular the heated air and heated water vapor escape from the oven.
  • the heating medium emerging from the baking chamber through the pipe socket 5, in particular the hot steam is led through the exhaust pipe 2 to the energy recovery module 3, where thermal energy is removed from the gaseous medium via heat exchangers.
  • the thermal energy is used in particular for heating domestic water.
  • the energy recovery module can also be fed with the burner's hot flue gas. This gas is released from toxins in a flue gas scrubber. Furthermore, it is also deprived of thermal energy for heating service water.
  • the function is PatXML 8/12 M078PC0706
  • a pipe section 6 is placed, which is flowed through by the gases emerging from the baking chamber and in which a throttle valve 7 is received as a throttle element.
  • the pipe section 6 with the throttle valve 7 is shown in detail in FIGS. 2 and 3.
  • the rotational position of the throttle valve 7 is adjusted by an electric drive motor 8 and changes the flow cross section for the exiting gases.
  • the drive motor 8 is controlled by a flanged control module 9.
  • the control module 9 has two signal inputs 10,11. These signal inputs 10,11 can be fed signals from pressure sensors.
  • the first pressure sensor 12 (see FIG. 3) is arranged upstream of the throttle flap 7 in the flow direction.
  • the pressure sensor 12 essentially measures the pressure prevailing at the outlet opening of the baking chamber.
  • the second pressure sensor 13 is connected via a pressure line 14 to the environment. In other words, the second pressure sensor 13 detects the pressure values of the air surrounding the oven. This pressure value is independent of the suction that is generated from the energy recovery module 3 via the exhaust pipe 2 in the area behind the throttle valve 7. As mentioned above, alternatively, the pressure value directly behind the throttle valve may be supplied to the second pressure sensor.
  • a plurality of ovens 1 can be connected to an energy recovery module 3.
  • the throttle valve 7 allows a constant adjustment of the negative pressure in the region of the outlet opening 4 of each of these furnaces, regardless of the operating parameters of the other furnaces and independent of the operating parameters of the energy recovery module.
  • the tube cross-section is substantially sealed. In this way, escape of the atmosphere into the oven 1 can be completely prevented in certain phases of the baking program.
  • an increased outflow of gases from the oven 1 can be promoted by the throttle valve 7 is pivoted in a pipe axis intersecting plane. This results in a low flow resistance through which e.g. a particularly rapid exchange of the atmosphere in the baking chamber of the oven, e.g. to lower the temperature, can be achieved.
  • any suitable throttle element can be used.
  • a slider can be used, which covers the cross-section of the pipe section 6 more or less.
  • a dazzle-like tube closure with which the flow cross-section can be varied.
  • control module 9 can be coupled to the control of the oven.
  • the baking oven control gives the control module 9 different desired pressure values as a function of the baking program.
  • the desired pressure values preferably define differential pressures, i. the value of the negative pressure prevailing in the region of the outlet opening 4 with respect to the atmosphere surrounding the furnace.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Drying Of Solid Materials (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un four de cuisson présentant un espace de cuisson pourvu d'une ouverture de sortie à travers laquelle les gaz peuvent s'échapper dudit espace de cuisson. L'invention a pour but de garantir des conditions de cuisson constantes, tout en évitant que l'air de l'environnement se mélange avec les gaz sortants. A cet effet, l'invention est caractérisée en ce qu'il est prévu dans la zone de l'ouverture de sortie, un élément d'étranglement (7) servant à faire varier la section transversale d'écoulement des gaz sortants, lequel est accouplé avec un système de commande (8) contrôlé par un module de régulation (9), et en ce qu'un premier détecteur de pression (12) qui est connecté avec le module de régulation (9) est disposé du côté dudit élément d'étranglement (7) faisant face à l'espace de cuisson.
EP08835680.3A 2007-09-28 2008-09-24 Four de cuisson à ouverture de sortie d'air Active EP2191205B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102007046892 2007-09-28
DE102008012395A DE102008012395A1 (de) 2007-09-28 2008-02-29 Backofen mit Luftaustrittsöffnung
PCT/EP2008/062798 WO2009043779A2 (fr) 2007-09-28 2008-09-24 Four de cuisson à ouverture de sortie d'air

Publications (2)

Publication Number Publication Date
EP2191205A2 true EP2191205A2 (fr) 2010-06-02
EP2191205B1 EP2191205B1 (fr) 2017-02-22

Family

ID=40459045

Family Applications (1)

Application Number Title Priority Date Filing Date
EP08835680.3A Active EP2191205B1 (fr) 2007-09-28 2008-09-24 Four de cuisson à ouverture de sortie d'air

Country Status (3)

Country Link
EP (1) EP2191205B1 (fr)
DE (1) DE102008012395A1 (fr)
WO (1) WO2009043779A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3312513A1 (fr) * 2016-10-17 2018-04-25 MIWE Michael Wenz GmbH Dispositif de traitement thermique des denrées alimentaires impliquant des buées de cuisson à réglage dynamique d'air extrait

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Publication number Priority date Publication date Assignee Title
DE102008036684A1 (de) * 2008-08-06 2010-02-11 Rational Ag Gargerät und Verfahren zum Überwachen eines Garprozesses
DE102009039689A1 (de) * 2009-09-02 2011-03-03 Ganzenmüller, Ulrike Backofen-Abluft-Wärmerückgewinnungsanlage
DE102010018962B4 (de) 2010-04-23 2018-04-26 Wiesheu Gmbh Vorrichtung und Verfahren zur Wärmebehandlung von Lebensmitteln
EP2697569B1 (fr) * 2011-04-15 2017-07-12 BSH Hausgeräte GmbH Appareil de cuisson à la vapeur, en particulier four à vapeur
CN103620309B (zh) * 2011-04-27 2016-10-12 伊莱克斯家用产品公司 用于烤炉的流控制装置
DE102014110376B4 (de) 2014-07-23 2018-04-26 Miwe Michael Wenz Gmbh Backofen und Backverfahren mit optimiertem Backraumdruck
CN114451429B (zh) * 2022-01-27 2022-11-01 武汉市仟吉食品有限公司 清洁标签烘焙食品加工用烤炉
WO2023234885A1 (fr) * 2022-06-03 2023-12-07 Femas Metal San. Ve Tic. A.S. Four à vapeur avec tuyau d'entrée d'eau
DE102022124698A1 (de) * 2022-09-26 2024-03-28 Miwe Michael Wenz Gmbh Backofen mit Brennkammerdruckregelung
IT202300021657A1 (it) * 2023-10-18 2025-04-18 Meteor S A S Di Fabio Dell’Oglio & C Sistema di regolazione della temperatura di un forno.

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GB8324514D0 (en) * 1983-09-13 1983-10-12 Baker Perkins Holdings Plc Tunnel ovens
DE29709784U1 (de) 1997-06-05 1997-07-31 Carola Pötzscher GmbH & Co. KG Lebensmitteltechnik, 08325 Carlsfeld Einrichtung zur Energierückgewinnung
DE50108057D1 (de) * 2000-05-17 2005-12-22 V Zug Ag Zug Backofen-Entlüftung
US6987246B2 (en) * 2001-09-07 2006-01-17 Alto-Sham, Inc. Humidity control system for combination oven
DE10232992A1 (de) * 2002-07-19 2004-01-29 Albatros Applied Technologies Gmbh Luftabzugsvorrichtung und Luftabzugsverfahren
DE10245773C1 (de) * 2002-09-26 2003-12-04 Wiesheu Gmbh Vorrichtung zur Wärmebehandlung von Lebensmitteln
DE10330250B3 (de) * 2003-07-04 2004-12-23 Rational Ag Gargerät mit Beschwadungseinrichtung
DE202006003153U1 (de) * 2006-03-01 2006-07-06 Esterka, Elke Energierückgewinnungsmodul

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3312513A1 (fr) * 2016-10-17 2018-04-25 MIWE Michael Wenz GmbH Dispositif de traitement thermique des denrées alimentaires impliquant des buées de cuisson à réglage dynamique d'air extrait

Also Published As

Publication number Publication date
WO2009043779A3 (fr) 2010-01-07
EP2191205B1 (fr) 2017-02-22
DE102008012395A1 (de) 2009-04-23
WO2009043779A2 (fr) 2009-04-09

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