Bakery oven KHPA-40

Contents

Introduction

1. Classification of baking ovens

2. Justification of selected decisions

3. Description and operation principle of the CPA furnace -

4. Design part

5. Information on operation, installation and repair

6. Health and safety issues

Conclusion

List of literature used

Introduction

Currently, the bread and bakery products industry is developing intensively. Every day the range of these products is increasing. Recently, new types of bakery products have appeared, which have become commonplace for us.

A huge role in access to the consumer now belongs to street catering kiosks, such as Robin - Sdobin, Russian Appetite. These organizations offer the consumer affordable and quality products, while ensuring high speed of service.

Large bakeries also expand the range of bakery products, design and establish new lines for the production of this type of products.

One of the most important problems for the bakery and confectionery industries is now the problem of raw materials. Based on systems for assessing the factors of influence, in modern conditions this problem is moving to the first place and becomes a key factor in the formation of quality, assortment and all technological schemes.

It is noted that the task is complicated annually, since there has been a stable practice in the country when the bakery industry is subordinate to many related industries that do not always take into account the interests of bakers as producers of the final product - bread.

In most cases, the properties of raw materials do not have optimal and stable parameters and until this problem is solved, the evolution of baking technologies will be protracted.

Given the situation, research in the field of raw materials is carried out in the direction of assessing its properties and developing initial quality requirements.

No less important are studies aimed at improving the biotechnological properties of bakery yeast, the introduction of which allows to significantly improve their quality.

Since microbiological processes in brewing are fundamental, special attention is paid to this area. As a result, new strains of microorganisms are being introduced in the industry, which made it possible to create effective rye and wheat za-alum technologies with new properties, as well as liquid yeast technologies with high activity.

Research has also been carried out in other important areas that make it possible to introduce systemic measurements into baking technologies.

New and upgraded technologies, as new systems, offered great opportunities for expanding and updating assortment for the benefit of consumers.

The introduction of new technological systems was also predetermined by the requirements for the creation and use of new baking techniques.

Since the design of technological equipment and equipment at the present stage almost completely switched to machine-building plants, there was a danger of losing the priority of technological parameters in favor of purely technical, environmental and other parameters.

The situation requires constant monitoring and intervention, a fundamental evaluation of advertising materials.

Classification of baking ovens

Classification of furnaces. In the food industry, a variety of furnace designs are used, differing among themselves in the way the bakery chamber is heated, the productivity, the assortment of products produced, the design of the conveyor hearth and other features.

The main characteristics of the classification are:

- purpose of furnace unit (process characteristic);

- methods of heat generation and heating of the bakery chamber (heat and technical feature);

- degree of furnace unit mechanization;

- type or configuration of the baking chamber;

- working area of hearth.

Purpose of furnace unit. This classification process characteristic determines the specialization of the furnace and the range of products produced. According to technological specialization, co-temporary foams and furnace units are divided into bakery, confectionery, lamb, gingerbread and for the production of national and special varieties of flour products.

According to the assortment of products produced, furnace units can be divided into groups:

a) universal ovens, on which bakery, confectionery, lamb products of various varieties and masses can be produced in a wide range. This group includes furnaces with a small hearth area;

b) bakery units, on which it is possible to produce a wide range of mold and hearth varieties of bread and bakery, lamb and confectionery products;

c) specialized ovens and units, which produce a limited range of barracks, biscuits, gingerbread, mold varieties of bread or certain hearth varieties of bakery products of a given mass.

Baking chamber heating demolitions. Therefore, the heat engineering characteristic of all furnaces is divided into the following types.

1. Furnaces with regenerative heating method. These include burners adapted for baking a certain range of products, and tandires for baking national varieties of bread. The working chamber is also a furnace chamber in which a certain portion of fuel is periodically burned. When burning, its inner walls of the chamber are heated, accumulating a sufficient amount of heat for baking products.

2. Channel heating furnaces. Heat carrier is combustion products passing through system of channels through heat exchange surface of which heat is transferred to bakery chamber to dough-bread. Currently, combustion product recirculation furnaces are widespread, in which liquid and gaseous fuel is burned in special furnace devices. An example is FTL-20, FTL-2-66, CCP-25 and GGR-1 furnaces with a capacity of 4.7-5.9; 12 – 14,5; 25 and 35 t/day, respectively.

Furnaces with recirculation of combustion products have small thermal inertia of heating system. This allows you to automatically adjust the thermal mode of the baking process, which is a significant advantage over furnace units with massive brick coating, which has great thermal inertia. Furnaces and channel heating units are most common in industry.

3. Furnaces and units with steam-water heating. In this heating method, thick-walled heating tubes (Perkins tubes) are used, and the coolant is a high-pressure steam-water mixture (30... 40 MPa). Each heating tube is a separate heat exchanger. The short end of the tube is located in the furnace and is a heat receiving surface; its long end is in the baking chamber and serves as a heat-removing surface. The tubes are arranged with some slope towards the furnace in the form of a single-row or multi-row bundle along or across the longitudinal axis of the furnace.

4. Steam heated furnaces. The coolant is saturated high pressure steam (10... 12 MPa) obtained in a specialized steam generator. Saturated steam from the steam generator enters the heating system of the furnace, in the bakery chamber of which there are heat exchangers in the form of tubular radiators. Movement of steam and condensate is provided by natural circulation. In some cases, superheated water is used as coolant at pressures of more than 10 MPa using forced circulation in the system.

5. Gas-burning furnaces in the baking chamber. This method of heating is used in confectionery ovens in which a wide range of cookies and other similar products are baked.

6. Electric furnaces. For electrical heating, the following are used: tubular electric heaters (TEN); light emitters (mirror lamps, etc.) - in furnaces with infrared heating; high frequency currents (this method of heating the test workpiece has only experimental value); a contact warm-up method in which the dough preform is an electrical resistance (applicable for baking buckless bread). Example: furnace P - 119M (2 - 5 t/day), P - 104 (19 - 21 t/day), G4 - CPS - 40 (15 - 25 t/day), etc.

7. Furnaces with combined (mixed) heating. To heat the baking chamber of these furnaces, a combination of channels and steam-water tubes is used. This heating method is widely used in furnaces with hearth area of 25, 40, 60, 100 m2 or more. In the furnaces of these furnaces, it is possible to burn a variety of fuels. (ATSH, P3 - HPA, HPA - 40). Other combinations of heating methods are possible. The use of a particular heating method is determined by the heat engineering, technological, structural, technical and economic and other requirements for modern furnace units .

Degree of furnace unit mechanization. This classification characteristic describes: how to move dough blanks during proofing and in the baking chamber; method of fitting on dough blanks; method of baking products unloading; mechanization and automation of the furnace process; method of controlling thermal and humidity conditions of a bakery chamber; automation of conveyor motion rhythm control.

According to the degree of mechanization, all furnaces can be divided into the following classes:

1. Furnaces with stationary hearth, in operation of which all operations are carried out manually, that is, these furnaces are non-mechanized.

2. Furnaces with the simplest mechanization: with retractable hearths, disk manually rotating hearths, simplest rotary conveyors such as a squirrel wheel, etc.

3. Furnaces with conveyor hearths and electric drive. Equipped with devices for automatic control of conveyor motion rhythm, (time relay) have devices for mechanical unloading of finished products. Dough blanks are put on the conveyor manually. Operations of the solid fuel furnace process (fuel supply, slag extraction, drilling, etc.) are carried out manually. When using liquid and gaseous fuel, said manual operations are impossible, furnaces with such a degree of mechanization are called semi-automata.

4. Furnace units as part of the automatic flow line. Conveyor furnace units are connected to proofing units and to all other machines and mechanisms located in front of and behind the furnace unit and operating synchronously. Not only the furnace unit, but also the entire production line is equipped with devices, mechanisms and devices for automatic regulation of all processes and operations occurring in the flow: automatic landing of test pieces on a proofing conveyor, air conditioning in a proofing chamber, automatic cutting and landing of test pieces on a furnace conveyor, automatic regulation of steam supply for moistening of test pieces, automatic regulation of the thermal mode of bakery measures.

Type of baking chamber. This classification characteristic determines the direction of dough flows, finished products, shapes, etc., relative to the furnace unit. Baking chambers of modern furnaces are of two types: dead end and through.

Furnaces with stationary or retractable hearth have dead end baking measures. Installation of dough blanks on under and unloading of furnace products is performed through the same landing window.

In furnaces with a pass-through baking chamber, dough blanks are seated and baked products are unloaded through windows located on opposite sides of the oven, and with a two-thread conveyor, the largest idle branch is formed, approximately equal to half of its entire length. In furnaces with a plate, belt or mesh conveyor, the passing baking chamber has the form of a long tunnel with a height of 300... 400 mm; such furnaces are called tunnel furnaces.

Working area of the hearth. In order to unify the design and manufacture of furnaces, machines, mechanisms and devices for flow lines, a state standard has been developed for bakery furnaces, and the working area of ​ ​ hearth has been adopted as the main parameter of furnaces. According to the rows of preferred numbers, the following working areas of the hearth are set: 10, 16, 25, 50.80, 100, 125 m2. Modern industrial bakery oven is a complex unit consisting of thermal, mechanical, automatic and other devices.

Justification of selected decisions

The furnace chosen by me (HPA - 40) belongs to type of furnaces with the combined heating system. This oven is intended for baking shaped bread from rye and wheat flour.

The capacity of the oven is 40-45 t/day depending on the weight of the product and the duration of baking.

The advantage of the XPA40 oven is the presence of a roasting zone in the initial stage of baking, which is especially important when producing bread from rye or rye flour.

The KhPA-40 furnace is used in many large plants in Russia and has long been on the good side. The machine is easy to operate, maintain, repair.

Conclusion

We noticed that the machines and apparatus of the food industry are very diverse. A single machine cannot do without a whole production. The improvement of these machines is endless, it must take place at an intense pace, otherwise development will stop, which can mean only one thing.

The HPA baking furnace - 40 has big reliability of work, good performance, average overall dimensions.

Baking oven KPA-40 is used in many enterprises of the baking industry.

According to the calculation made in this course project, we see that the efficiency is 48.2%. It depends on the capacity of the furnace, the weight of one product, the type of product. The huge impact on efficiency affects the quality of service of the machine, which, in turn, speaks of the human factor.

хпа-40 2.dwg