| 摘要 |
FIELD: baking. SUBSTANCE: electric bakery has baking chamber 1, which is preliminarily heated to temperature of 150 C and lifted to upper position. Replaceable shelf 6 with pans filled with dough proofed by 50% is positioned onto bakery bottom 4. Baking chamber 1 is lowered onto bottom 4, with accumulated heat being used for final dough proofing. When temperature in baking chamber 1 reaches 50-70 C, electric heating members 5 and bottom heater 9 are switched on. When temperature reaches 220-240 C, electric heating members 5 are automatically switched off, with bottom heater 9 continuing to operate. Baking chamber 1 is lifted, shelf 6 with ready products is rolled out and new shelf 6 is rolled in to repeat cycle. EFFECT: increased efficiency by reduced heat loss during charging and discharge of products and increased heat transfer of heating members. 1 dwg |
