Overturning mechanism for bread fermentation
A technology of bread and worm gear sleeves, which is applied in dough fermenters, baking, food science, etc. It can solve the problems of slowing down the fermentation speed of dough and not considering the aerobic respiration of yeast, so as to achieve the effect of increasing oxygen and improving fermentation efficiency
Inactive Publication Date: 2019-01-18
重庆真不赖食品有限公司
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Problems solved by technology
[0002] Bread needs to ferment the dough before baking. As we all know, dough fermentation mainly uses yeast to produce carbon dioxide and other substances. Yeast performs aerobic respiration and produces as much carbon dioxide as possible to make the dough fully rise. However, the existing fermentation equipment It only provides a suitable temperature for the dough, without considering the effect of yeast aerobic respiration, which slows down the fermentation speed of the dough
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[0017] like figure 1 , figure 2 As shown, the turning mechanism when the bread is fermented includes a horizontally arranged rotating shaft 1, on which the first worm sleeve 2 and the second worm sleeve 3 are sleeved, and the first worm sleeve 2 and the second worm sleeve The bottoms of the 3 are vertically provided with worm gears 4 meshing with each other, and each worm gear 4 is vertically equipped with a worm gear shaft 5, and each worm gear shaft 5 is equipped with a crank 6; one end of the crank 6 is fixed by a screw On the worm gear shaft 5, a column pin is worn at the other end, and a connecting rod 7 is sleeved on the column pin;
[0018] In this embodiment, both the first worm sleeve 2 and the second worm sleeve 3 are fixed on the rotating shaft 1 by screws. The technical design of this section facilitates the replacement of the first worm sleeve 2 and the second worm sleeve 3 .
[0019] The diameter and pitch of the first worm sleeve 2 and the second worm sleeve...
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The invention relates to an overturning mechanism for bread fermentation. The overturning mechanism comprises a horizontally arranged rotating shaft, wherein a first worm sleeve and a second worm sleeve sleeve the rotating shaft, worm gears meshed with the first and second worm sleeves are vertically arranged at the bottoms of the first and second worm sleeves, a worm gear shaft is vertically arranged penetrating through each worm gear in a penetration manner, and a crank sleeve each worm gear shaft; one end of each crank is fixedly arranged on the corresponding worm gear shaft through a screw, a pin is arranged at the other end of each crank in the penetration manner, and a connecting rod is sleeved on the pin; the upper end of each connecting rod is sleeved on the corresponding pin through a bearing, and a first ball head is connected to the lower end of the connecting rod. According to the overturning mechanism, an overturning operation can be conveniently executed during bread fermentation, oxygen increase is facilitated, and the fermentation efficiency is improved.
Description
technical field [0001] The invention relates to an overturning mechanism for bread fermentation, and belongs to the technical field of overturning mechanisms. Background technique [0002] Bread needs to ferment the dough before baking. As we all know, dough fermentation mainly uses yeast to produce carbon dioxide and other substances. Yeast performs aerobic respiration and produces as much carbon dioxide as possible to make the dough fully rise. However, the existing fermentation equipment It just provides a suitable temperature for the dough, without considering the effect of yeast aerobic respiration, which slows down the fermentation speed of the dough. Contents of the invention [0003] According to the deficiencies in the prior art above, the technical problem to be solved by the present invention is: to provide a bread turning mechanism during fermentation, which facilitates the turning operation during dough fermentation, is beneficial to increase oxygen, and impro...
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IPC IPC(8): A21C13/00
CPCA21C13/00
Inventor 郑林全
Owner 重庆真不赖食品有限公司