Heating device of dough fermentation device

Abstract

The invention discloses a heating device of a dough fermentation device. During fermentation, a controller sequentially opens electromagnetic control valves individually to sequentially and intermittently change airflow at each ventilation hole cover, with the increase of fermentation time, the opening time of each electromagnetic control valve is gradually reduced, so that the ventilation time isshortened as the fermentation progresses, thus, during the initial fermentation, the amount of ventilation is large, the oxygen is sufficient, faster fermentation can be achieved, at the end of fermentation, the amount of ventilation is less, the amount of internal oxygen is controlled, continuing of fermentation is can be slowed down, the over-fermentation performance of dough taken out afterwards is reduced, the fermentation capacity is ensured, moreover, through the intermittent ventilation of each ventilation hole cover, control over the amount of ventilation is facilitated, and the ventilation is uniform, so that uniform fermentation is achieved.

Description

technical field [0001] The invention specifically relates to a heating device for a dough fermentation device, and relates to the related field of fermentation devices. Background technique [0002] When preparing pasta such as bread and steamed buns in batches, it is often necessary to use a heating device for fermentation. However, when the current fermentation device is used for dough fermentation, there is usually only one heating tube for water evaporation and heating, which leads to It is easy to make the temperature inside the fermentation box uneven during heating. In order to ensure that the heat loss of the fermentation box is minimized, the door of the fermentation box is generally sealed. In this way, as the internal water vapor increases, the internal pressure increases and oxygen If the fermentation door is not sealed, it will not only waste heat, but also, because the non-sealing makes the oxygen in the fermentation box sufficient, as the fermentation progress...

AI Technical Summary

Problems solved by technology

[0002] When preparing pasta such as bread and steamed buns in batches, it is often necessary to use a heating device for fermentation. However, when the current fermentation device is used for dough fermentation, there is usually only one heating tube for water evaporation and heating, which leads to It is easy to make the temperature inside the fermentation box uneven during heating. In order to ensure that the heat loss of the fermentation box is minimized, the door of the fermentation box is generally sealed. In this way, as the internal water vapor increases, the internal pressure increases and oxygen If the fermentation door is not sealed, it will not only waste heat, but also, because the non-sealing makes the oxygen in the fermentation box sufficient, as the fermentation progresses, the dough Over-fermentation is easy to occur in the fermentation box, which affects the taste of fermentation, especially part of the dough taken out of the fermentation box, it is easy to over-fermentation, resulting in sour taste of pasta and affecting the taste

Images