A fermentation oven for bread making

Abstract

The invention provides a fermentation baking box for making bread, which includes a box body, a box door 1 and a box door 2, the box door 1 is installed on one side of the box body through a hinge, and the box door 2 is installed on one side of the box body through a hinge Installed on the other side of the box body, the box door one is equipped with an observation port, the top of the box body is equipped with an electric bell through bolts, and the box body is equipped with switch one, switch two and switch three through bolts, The inner side of the box body is welded with an insulation layer, one side of the insulation layer is welded with a guide plate, the bottom of the guide plate is welded with a fan, the bottom of the insulation layer is welded with a mesh plate, and the top of the mesh plate is placed with a grill One side of the grill is equipped with heat-insulating glass, one side of the heat-insulating glass is installed with a handle, the bottom of the box is welded with a deflector, and the bottom of the top plate is installed with an electric grill through bolts. Lamp, the fermentation and baking box for bread making is reasonably designed and suitable for fermentation and baking when family members make bread.

Description

technical field [0001] The invention relates to the field of bread making equipment, in particular to a fermentation baking box for making bread. Background technique [0002] Bread is also written as 麺包, a food made by grinding and heating five grains (usually wheat). It uses wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, and is prepared by adding water. Dough, a baked food processed through the processes of dividing, forming, proofing, baking, cooling, etc., is loved by the majority of people because of its soft taste and sweet taste. It will harden, and the flavor and taste will be much worse, so more and more family members want to make bread at home, which makes more and more bread making equipment put on the market. In other words, it has the advantages of simple operation, small size, easy storage and handling, various functions and styles, the ability to make different breads, beautiful appearance, etc., and can mee...

AI Technical Summary

Problems solved by technology

[0002] Bread is also written as 麺包, a food made by grinding and heating five grains (usually wheat). It uses wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, and is prepared by adding water. Dough, a baked food processed through the processes of dividing, forming, proofing, baking, cooling, etc., is loved by the majority of people because of its soft taste and sweet taste. It will harden, and the flavor and taste will be much worse, so more and more family members want to make bread at home, which makes more and more bread making equipment put on the market. In other words, it has the advantages of simple operation, small size, easy storage and handling, various functions and styles, the ability to make different breads, beautiful appearance, etc., and can meet the needs of many families for making bread. However, for most bread making equipment On the one hand, it does not have the function of safety and anti-scalding. When baking bread, due to curiosity, children in the family like to watch the baking process of bread through the observation port. At this time, the oven door has a higher temperature. , and the inside of the oven that has just been tested contains a lot of steam, which is easy to burn people when it is opened, which is not conducive to safe use. On the other hand, after the bread is baked, the oven and the bread have a high temperature, so they need to be cooled. A large amount of heat is discharged, resulting in a waste of energy, which is not conducive to energy conservation and environmental protection. On the other hand, in the process of making bread, many novices cannot control the fermentation of the dough, because the fermentation of yeast will be accompanied by temperature, making and activity Therefore, the fermentation status will be different in the same period of time, so it is not conducive to the newcomers' control over the dough fermentation during bread making, and it is not conducive to the production of bread

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