Oven for producing baked molded bodies

Details Oven for producing baked molded bodies Oven for producing baked molded bodies

2003-06-23

2004-09-28

Cocks, Josiah (Department: 3749)

Stoves and furnaces

Combustion engine-heated cooking stoves, oven or heating...

C099S44300R, C432S121000

Reexamination Certificate

active

06796301

ABSTRACT:

BACKGROUND OF THE INVENTION
Field of the Invention
The invention relates to a baking oven for producing baked molded bodies or shaped bodies. The baking oven has an input station for the baking mass, an output station for the baked molded bodies, an elongated baking space, a baking line leading from the input station to the output station through the baking space. Top and bottom baking plates, which revolve in opposite directions on separate paths in the longitudinal direction of the oven and which pass through the baking line in the same direction, and, lying one atop the other in pairs, form the baking molds for the molded bodies that are to be baked.
German patent DE 464 630 and British patent GB 226 793 describe waffle baking machines for producing flat rectangular waffles that are baked in the waffle baking molds, which are formed from a top baking plate and a bottom baking plate and which pass through a U-shaped baking line. In these baking machines, the dough input station is arranged on the front side above the waffle output station, and the U-shaped baking line, which is heated from below along its two horizontal branches, extends from the input station to the output station through the baking machine interior.
The U-shaped baking line extends along the outside of a continuous inner baking plate line whose plates form the bottom baking plates of the waffle molds. The revolving baking plate line transports its plates from the upper input station down to the lower output station through the U-shaped baking line, and from there back up to the upper input station over the return drum of the baking plate line, which is disposed on the front side of the baking machine.
The U-shaped baking line extends along the U-shaped inner path of an outer continuous baking plate line whose plates form the top baking plates of the waffle molds. The revolving outer baking plate line transports its baking plates in its U-shaped inner path from the upper input station down to the lower output station along the outside of the inner baking plate line and through the U-shaped baking line. At the bottom end of the U-shaped baking line, the outer baking plate line is deflected down into its U-shaped outer path by its lower return drum, which is disposed at the output station. This path extends rearward below the baking line along the bottom surface of the baking machine, upward along the back surface of the baking machine, and forward again above the baking line and along the top surface of the baking machine to the upper start of the U-shaped baking line. At the front side of the baking machine, the outer baking plate line is deflected down to the start of its U-shaped inner path at its upper return drum, which is disposed above the input station.
In these baking machines, each waffle mold is heated in the upper horizontal section of the U-shaped baking line only at the bottom baking plate thereof. In passing the rear return of the baking line, the waffle mold is turned on its head, and in the subsequent bottom horizontal portion of the baking line, the waffle mold is heated only at its top baking plate, which is now on the bottom.
In the prior art baking machines, the outer baking plate line contains approximately twice as many baking plates as the inner baking plate line. The plates in the outer baking plate line which are led along the long outer path cool off more intensely than the plates of the inner line, which are merely returned over the front return drum. In the U-shaped baking line, the baking plates of the inner line are heated only in the upper horizontal section of the baking line, and the plates of the outer line are heated only in the lower horizontal section.
The different paths of the two baking plate lines and the limiting of the heating of their baking plates to different parts of the U-shaped baking line leads to large differences in the unavoidable heat-related length changes of the two baking plate lines. The different heat-induced length changes of the two lines can lead to an unwanted shifting of the baking plates in the waffle molds in relation to one another, whereby the waffle pattern, which develops on the upper baking plate, of the top side of the waffle is offset relative to the waffle pattern, which is formed by the bottom baking plate, of the bottom side of the waffle.
In those baking machines, large temperature differences exist between the top and bottom baking plates of the waffle molds upon returning to the input station. At the beginning of the baking line, a relatively intensely cooled top baking plate is folded down to a less intensely cooled and already bottom-heated bottom baking plate. The waffle dough that is spreading on the bottom baking plate comes in contact with the somewhat cooler top baking plate somewhat earlier in the front third of the plate than in the rear third. This leads to local differences in the heating of the waffle dough enclosed between the two baking plates. This can give rise to unwanted irregularities in the color of the surface of the baked waffles.
In those baking machines, the outer baking plate line, with its long length and its U-shaped outer path, creates high costs for the additional baking plates and additional return drums at the rear of the baking machine. The U-shaped course of the baking line makes it economically unfeasible to increase the performance of the baking machine by substantially extending its baking line, which would also create additional problems. In order to extend the baking line, twice as many baking plates would have to be added in the outer baking plate line than in the inner baking plate line. This would further exacerbate the existing differences in the inevitable heat-induced length changes in the two baking plate lines and in the temperatures of the plates at the beginning of the baking line. Given lengthening of the baking line, the speed of revolution of the two baking plate lines would also have to be increased, so that the baking time provided for the waffles matched the transit time of the waffle molds given an extended baking line. But the speed of revolution of the outer baking plate line can only be increased to a limited degree owing to its five deflections.
German published, non-prosecuted patent application DE 29 32 156 describes a system for simultaneously producing circular, cloverleaf-shaped, and heart-shaped waffles in three adjacent longitudinal rows. A continuous steel band which revolves in this apparatus is constructed as a template having three punched holes corresponding to the respective waffle shape arranged adjacent one another in three longitudinal rows, in which the waffles emerge and remain stuck until being pushed out of the punched holes by the ejector cams protruding from the rear return drum of the steel band, which correspond to the respective waffle shape and which engage in the punched holes of the steel band.
In that prior art apparatus, the top horizontal section of the steel band passes between two opposing housings, in each of which there are disposed three continuous mold lines, which consist of linked baking mold parts that revolve above and below a longitudinal row of punched holes, respectively. In the outer sections of the mold lines, which face away from the steel band, the mold parts are heated. In the inner sections of the mold lines, which face toward the steel band, the baking mold parts cover the punched holes of the relevant longitudinal row on the top and bottom sides of the band, respectively.
In that apparatus, the dough portions are inserted into the punched holes of the revolving steel band by stationary dressing nozzles, while the bottom sides of the punched holes are covered by the hot baking mold parts of the revolving bottom mold lines but before the top sides of the punched holes are covered by the hot baking mold parts of the revolving top molding line. The flat waffles emerge in the punched holes when these are covered on the top and bottom by the hot baking mold parts, and when the baking mold parts of their mold lines are taken o

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