Patent Application
20060233929
The present application relates generally to cabinets utilized for proofing dough (i.e., allowing the dough to rise), and more particularly to a dough proofing cabinet with that also functions with chiller and retarder features.
Restaurant and other food service operations that proof dough on site have traditionally used multiple units to properly handle the dough at all stages. For example, unproofed dough is commonly stored in a walk-in type refrigeration room. The dough may be moved from the walk-in refrigerator and placed in a dough proofing cabinet for proofing. Once the dough proofing cycle is completed the dough may be relocated to a separate retarder cabinet where the proofed dough is held until retrieved for use. In some cases, between the proofer and the retarder the dough may be placed into a separate chiller that quickly brings the temperature of the proofed dough down below forty degrees Fahrenheit. It would be advantageous to provide a dough proofer that facilitates a reduction in the number of units required in a food service setting where dough is proofed on site.
In one aspect, a dough proofing apparatus includes a chamber for holding dough and a door for accessing the chamber. At least one blower is located for causing airflow from the chamber and along at least one flow path. Both a heater and a cooling system are provided. A controller is operatively connected with each of the blower, the heater and the cooling system to carry out the following steps: (a) operate the apparatus for dough refrigeration within the chamber; (b) subsequent to step (a), operate the apparatus for dough proofing within the chamber; (c) subsequent to step (b), operate the apparatus for dough chilling within the chamber; and (d) subsequent to step (c), operate the apparatus for dough retarding within the chamber.
Referring to
A heating element 32, which may take the form of a resistive-type heating rod, is located in the duct 16 for heating the airflow therein when energized. An upper part of the chamber includes at least one outlet opening 34, which may be covered by a screen, that communicates with a flow path 36 leading to duct 16 and a flow path 38 that communicates with duct 18 via a cooling system 40 atop the unit. It is contemplated that opening 34 could be located elsewhere, such as in a rear wall or panel of the box. Blower 42 is located to cause airflow along the first flow path 36 and into the duct 16. Blower 44, which may be the evaporator blower, is located for causing airflow along flow path 38, through the cooling system, and into duct 18. An evaporator defrost heating element 46 is also included.
Referring now to
Utilizing the above-described proofer, a basic method for handling an unproofed dough product can be achieved. Specifically, (a) an operator places unproofed dough in the chamber 12; (b) the unit is operated in a refrigeration mode to keep the unproofed dough cool enough to prevent the dough from rising; (c) subsequent to step (b), the unit is operated in a proofing mode during which temperature of the unproofed dough is raised to allow the unproofed dough to rise, resulting in proofed dough; (d) subsequent to step (c), the unit is operated in a chilling mode during which the proofed dough is cooled; and (e) subsequent to step (d), the unit is operated in a retarding mode during which the proofed dough is kept cool so as to limit further dough rising. Thus, the proofer 10 advantageously combines proof, chill and retard features into a single unit. In one example, operation of the unit during the refrigeration mode and the retard mode may be the same.
During the retarding mode (from time t0 to t1): the blower 44 is operated at 2000 RPM (which in one example, where a volume of the proofer chamber is about 30 to 40 cubic feet, such as 35 to 37 cubic feet, results in 375 CFM airflow at a 0.2″ water column); blower 42 is maintained OFF, heater 46 is maintained OFF, heater 32 is maintained OFF, solenoid 58 is maintained CLOSED; and solenoid 62 cycles between OPEN and CLOSED conditions and condenser 52 cycles between ON and OFF conditions as is normal for cooling systems in refrigerators/freezers. When closed, solenoid 62 prevents fluid flow from the condenser to the evaporator. During condenser unit cycling both the compressor and the condenser fan may be turned ON and OFF together. As seen in the graph, the temperature of the proofer chamber is maintained at or around a retard temperature (RETARD T), which might typically be between about 35° F. and 40° F., such as 37° F.
At time t1 the proofing mode is initiated. In this regard, a controller of the proofer may include a timer for automatically initiating the proofing mode at time t1. Specifically, the timer may have a clock function that is set to the applicable time of the location where the proofer is functioning. When the operator places dough in the chamber of the unit the operator utilizes a user interface of the unit to initiate a “retard/proof/chill/retard cycle”. In one example, the controller is configured such that during a retard/proof/chill/retard cycle the controller automatically transitions from the retarding mode to the proofing mode at a set time (such as between 12:00 AM and 6:00 AM or between 2:00 AM and 4:00 AM). The proofing mode start time may be adjustable via the user interface of the unit. In this manner proofing can take place automatically during the night so that dough is ready for use in the morning when workers arrive. The unit may also permit the proofing mode to be initiated on command via a user interface. The proofing mode (from time t1 to t3) may last for a set time period (such as between about 45 and 85 minutes or between about 55 and 75 minutes). The proof time may be adjustable via the user interface of the unit. As shown in
Upon completion of the proofing mode, at time t3, the chilling mode is initiated. During the chilling mode, both blowers 44 and 42 are operated at 3000 RPM, heaters 46 and 32 are maintained OFF, solenoid 58 remains CLOSED, solenoid 62 is maintained OPEN and condenser 52 is maintained ON. The goal of the chilling mode is to bring the temperature of the proofed dough product down fairly quickly. The duration of the proofing mode (t3 to t4) may be a set time (such as about 60 to 120 minutes or about 80 to 100 minutes) and may be adjustable via the user interface of the unit. Alternatively, the chilling mode may continue until a desired temperature condition is reached (such as when the chamber temperature drops to the retarding temperature (RETARD T) or, in a more advanced system, where the actual temperature of the proofed dough product, as monitored by a probe, reaches a certain temperature or where a simulated temperature of the proofed dough product reaches a certain temperature. As shown in
Upon completion of the chilling mode, at time t4, the retarding mode is again initiated. A defrost mode or cycle, not shown, may be entered during the retarding mode, during which the solenoid 62 would be closed and the condenser 52 turned OFF. The defrost mode may be initiated on a time basis (e.g, every 4 hours) or some other basis such as a monitored parameter or parameters of the unit. However, the defrost function should preferably be disabled during both the proofing mode and chilling mode.
Referring now to
The cooling system 40 may be sized as necessary to achieved desired chilling operations. In one example the cooling system may be sized at ¾ horsepower.
It is to be clearly understood that the above description is intended by way of illustration and example only and is not intended to be taken by way of limitation. For example, while the illustrated embodiment does not contain any humidity controls, a source of water could be provided for such purpose, along with a humidity sensor. As another example, while the illustrated embodiment describes a heating element in the nature of an energizable, resistive heating element, in other embodiments non-electric heating elements could be used, such as a combustion type heat exchanger. Other changes and modifications could be made, including both narrowing and broadening variations of the previously described embodiments.
