| 摘要 |
FIELD: baking industry, in particular, equipment for proofing of doughs and baking of bakery products. ^ SUBSTANCE: proofer-oven unit has proofer and box oven, which are combined through single endless conveyor equipped with cradles, on which dough proofing and baking pans are movably positioned, device for charging doughs into pans, device for discharging of ready products and device for cooling pans on the portion extending from zone where ready products are discharged form pans to zone where doughs are charged into pans, and device for maintaining predetermined temperature and humidity in proofer. Endless conveyor portion extending within proofer is positioned on tensioning sprocket and intermediate sprockets fixed on shafts so as to define portions arranged in vertical and/or horizontal planes whose length may be adjusted. Pan cooling device is formed as air supply system providing pan cooling mode characterized by temperature gradient determined by dependence: where t1 is temperature of pan internal surface during discharge of ready bread therefrom, °C; t2 is temperature of pan internal surface at the moment doughs are placed therein, °C; l is length of displacement of cradles with pans by conveyor from zone where ready bread is discharged from pans to zone where doughs are placed into pans, m. Air supply system provides temperature difference between temperature of pan internal surface immediately before placing therein of doughs and temperature of doughs placed into pans for proofing, said temperature difference constituting 2-7°C, preferably 2-3°C. ^ EFFECT: improved quality of bakery products by eliminating adhesion of doughs to internal surface of pans, and also by optimized time of keeping doughs in proofer and in baking oven. ^ 5 cl, 3 dwg
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