Direct firing hot air oven for baking bread - with low level exhaust suction to avoid loss of moisture in atmos.

摘要

The oven is of the type which has a mechanism to rotate the loaded trolley about a central, vertical axis and is equipped with a direct, air heating burner and a fan to circulate hot air through the trolley as it is rotated. The improvement is that the baking chamber now has an exhaust duct of which the intake aperture is at the base of the chamber. Pref. the exhaust duct extends vertically downwards through the roof to an open end close to and facing the base and at a level below the lowest row of dough pieces on the trolley. The open end of the exhaust duct is as close to the chamber floor as possible leaving a cross section of flow passage at least equal to the effective cross-section of the exhaust duct. The exhaust duct entry can rise through the floor of the chamber. In this case, pref the duct opens into a reception tray positioned beneath a set of stream spray pipes. Appts. is for baking loaves of bread. The low level of exhaust from the chamber allows steam sprays to maintain an adequately humid atmos. even though direct air heating is employed.