| 摘要 |
A bakery apparatus (15) is disclosed which has air heaters (32) and (33) for thawing frozen bakery goods, refrigeration enclosures (42) and (43) with cooling coils (40) for retarding the cure of bakery goods, a boiler (52) located within the apparatus cabinet (16) near the bottom thereof and a proofing air heater (57) located near the top of the cabinet, both the boiler and the proofing air heater being used for proofing bakery goods prior to baking. Front fans (44) are provided for circulating the air within the apparatus cabinet (16) during thawing and retarding. During proofing air is circulated from the proofing air heater (57) downwardly to the boiler (52) where it picks up moisture and then is circulated upwardly over the bakery goods within the apparatus without leakage of water from the boiler over the bakery goods, and with minimal condensation of water within the duct (64). Controls are provided to control the air heaters (32) and (33), the refrigeration compressor (36), the proofing air heater (57) and the heating elements (55) to maintain desired temperatures during thawing, retarding, and proofing and to maintain the desired humidity during proofing. After the operator shuts off the proofing controls, the apparatus continues to operate for a selected flushing time during which water is alternately supplied and drained from the boiler pan (54) to flush away residue in the pan and on the heating block (56). A method for thawing, retarding, and proofing bakery goods without disturbing the goods therebetween is also disclosed.
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