| 摘要 |
In a closed housing (10), a fermenting-climate chamber (22) is formed, which serves for heating chilled or deep-frozen baked dough goods. A heat exchanger (28), a blower (32) and an air distribution wall (18) ensure circulating-air operation. The heat-supply regulation is controlled by two temperature sensors (36, 38), the first sensor (36) measuring the circulating-air temperature and the second sensor (38) measuring the surface temperature of the product (26) to be heated or a mass simulating this. A regulating circuit ensures that the temperature difference of these two sensors keeps to a given value of e.g. 5 DEG C. The heating is switched off as soon as this temperature difference is exceeded and switched on again when it is fallen below. This regulating principle leads to a higher-quality baked product and avoids additional regulation depending upon the product quantity and moisture regulation depending upon the temperature difference between hot air and product surface. <IMAGE>
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