Infra:red baking esp. of spiced cake with temperature control - using cooling air stream to prevent premature rising

摘要

Method includes the conveying of the products past infrared radiant heaters. Simultaneously with the radiant action of the heaters, the prod. is subjected to a stream of cooled air, pref. largely humidified before it reaches the prods. Pref. the flow rate and/or humidity content of the air is kept constant, while the temp. and/or humidity content is regulated by mixing previously dried fresh air with the cooling air. The duct through which the cooling air flows over the products is pref. shielded from direct action of the heaters. The rapid heating up obtainable with infra-red heaters is achieved without risk of the prod. being burnt, esp. at the surface, or of the expanding agent in the prod. becoming prematurely activated.