A heating device for a dough fermentation device

Abstract

The invention discloses a heating device of a dough fermenting device. When fermenting, the controller sequentially and individually opens the electromagnetic control valves so as to intermittently ventilate the airflow at each ventilation hood, and As the fermentation time increases, the opening time of each electromagnetic control valve gradually decreases, so as to shorten the ventilation time as the fermentation progresses. In this way, in the initial fermentation, the ventilation volume is large and the oxygen is sufficient, so that a faster fermentation can be achieved. , and at the end of fermentation, there is less ventilation, and the control of the amount of internal oxygen can slow down the continuous fermentation, reduce the performance of the over-fermentation of the dough taken out, and ensure the fermentation capacity. The amount of air exchange is controlled, and the air exchange is uniform to achieve uniform fermentation.

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

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