Steamed bun leavening, steaming and airing all-in-one machine

Abstract

The invention provides a steamed bun leavening, steaming and airing all-in-one machine. The steamed bun leavening, steaming and airing all-in-one machine comprises a dough leavening area, a steaming area, an airing area and a main power system which are connected to be a whole. A plurality of hanging basket assemblies for bearing steamed buns penetrate the dough leavening area, the steaming area and the airing area. The hanging basket assemblies are driven by a conveying chain to perform sequential and continuous cycle operation. According to the all-in-one machine, the steamed bun leavening and steaming process is continuous and unmanned, produced steamed buns are very stable in quality, the guarantee period is prolonged greatly, and the taste is unique. The machine is well welcome by steamed bun production enterprises, and the products produced by the machine are well welcome by consumers.

Description

technical field [0001] The invention belongs to the technical field of food machinery, and in particular relates to an integrated machine for waking up, steaming and drying staple food steamed buns. Background technique [0002] As the most important staple food in my country, steamed buns consume a huge amount every year. With the improvement of people's living standards and the acceleration of the pace of life, most of the consumption of steamed buns has shifted to purchase from outside, and the requirements for the hygiene and quality of steamed buns are getting higher and higher. However, the existing processing methods of steamed bread in my country can no longer meet the needs of the market in terms of hygiene and quality. The industrialization and industrialization of staple food production is the inevitable development direction of my country's staple food, but the machine-made steamed buns produced by the steamed bun production equipment currently sold in the market ...

AI Technical Summary

Problems solved by technology

Due to the inconsistent temperature and humidity in the upper and lower spaces of the steamed bun proofing room, and the inconsistent temperature inside the steamer, the size and quality of the steamed buns are inconsistent, and each process requires manual participation, which increases the risk of food hygiene.

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