Bread producing machine

Details Bread producing machine Bread producing machine

1989-01-30

1990-08-28

Simone, Timothy F.

Foods and beverages: apparatus

Cooking

With stirring

99468, 366 98, 366146, A21D 800, A47J 2700

Patent

active

049515594

DESCRIPTION:

BRIEF SUMMARY
FIELD OF TECHNOLOGY

The present invention relates to a bread producing machine which is capable of automatically effecting a series of mixing, kneading, fermenting and baking steps so as to bake bread within the predetermined time requiring only the throwing-in of bread materials.


BACKGROUND ART

Generally there are many things as elements for positively producing bread, but steam venting after the baking may be mentioned as one among them. Namely, when the steam venting after the baking is not effected properly, a dewing phenomenon is caused in the produced bread, so that the bread becomes sticky, or the bread becomes contracted in appearance, thus making it impossible to be baked soft and full.
Accordingly, it may be recognized that steam venting is a compulsory venting operation of the baking chamber interior. FIG. 16 shows a conventional bread producing machine, which has a heating means 1 such as a heater or the like, a baking case 5, which is provided with a mixing, kneading means 4 such as a blade or the like disposed detachably within a baking chamber 3 which is adapted to opened and closed at the upper portion by a cover 2. An air inlet route 6 is disposed to introduce air into the baking chamber 3 which also has a hole-shaped exhaust route 7 formed in the cover 2. In the ventilation within the baking chamber 3, the air is force to fed into the baking chamber 3 by the driving operation of a fan 8 disposed in the air inlet route 6, so that the steam is discharged from the exhaust route 7.
In the bread producing machine up to this time, a so-called forced type of ventilation is provided by the fan 8 disposed in the air inlet route 6 to force the air into the baking chamber 3 so that there is bound to become a positive pressure zone within the baking chamber 3. But the steam exists even in the gap between the bread periphery and the baking case 5, in addition to the upper surface of the bread. It is generally known that the gap is formed in the baking step.
However, in the conventional forced type, there are no problems in particular in terms of the steam exhaust on the top surface of the bread, but the steam existing in the gap between the bread periphery and the baking case 5 is depressed inversely and is prevented from being discharged as the baking chamber 3 becomes a positive pressure zone as described hereinabove. Accordingly, in the conventional construction, dewing was caused especially in the peripheral face of the bread to prevent the expected object from being achieved.


BRIEF SUMMARY OF THE INVENTION

In order to remove the above-described problems, the bread producing machine of the present invention comprises a baking case for accommodating bread materials, a baking chamber for accommodating the baking case, a mixing, kneading means for mixing, kneading the bread materials placed within the baking case, a heating means for heating the baking case, an air inlet route and an exhaust route including the baking chamber, a fan for compulsory blast use is disposed in the course of the discharge route, the exhaust route is positioned, at its one end, above the baking case to confront the upper portion side wall of the baking chamber so as to be provided as an air inlet, and is, at its other end, provided so as to confront the outer side exhaust port disposed in the outer cover.
According to the above-described construction, the air within the baking chamber is sucked from the air inlet port first by the driving operation of the fan to introduce the air into the baking chamber through the air inlet route, and the air is discharged from an external side exhaust port disposed on the outer cover through the exhaust route. Namely, the baking chamber is set in a negative pressure region as it becomes a ventilation form of an attraction type, with a result that the steam existing in the gap between the bread periphery and the baking case, not to mention the steam on the top surfaces of the bread, is sucked out so as to be positively discharged.


BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 through

REFERENCES:
patent: 4538509 (1985-09-01), Ojima et al.
patent: 4762057 (1988-08-01), Hirota et al.
patent: 4776265 (1988-10-01), Ojima
patent: 4836683 (1989-06-01), Aoyama
patent: 4844048 (1989-07-01), Aruga et al.

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