Steamed bun steaming system and steaming method

Abstract

The invention relates to a steamed bun steaming system and steaming method. The steamed bun steaming system comprises an oven body, a baking channel, a humidity adjusting valve, a heating module and a conveying device, wherein the baking channel is arranged in the oven body and is provided with a feeding port and a taking port, the humidity adjusting valve is arranged on the oven body, the heating module is arranged in the baking channel, and the conveying device is arranged in the baking channel and is used for conveying baking items. The steamed bun steaming system is characterized in that the baking channel is divided into a baking area and a preheating area by the conveying device; the heating module comprises a plurality of heating parts arranged in the baking area, spaced in the conveying direction of the conveying device and used for heating the baking items, a plurality of preheating parts arranged in the preheating area, spaced in the conveying direction of the conveying device and used for preheating the conveying device, and a temperature sensors used for controlling all the heating parts and preheating parts and used for detecting temperature in the baking area or preheating area. The steamed bun steaming system has the beneficial effects that the steaming effect is good, and the resource utilization rate is high.

Description

technical field [0001] The invention relates to the technical field of steamed bun production, in particular to a steamed bun steaming system and a steaming method thereof. Background technique [0002] Steamed buns, also known as steamed buns, are one of the traditional Chinese noodle dishes. Among them, Longyou steamed buns in Quzhou, Zhejiang are the representative. In the production process of steamed buns, each process is extremely important, and each process is related to the quality of steamed buns (for example: taste, etc.) ), while the forming of steamed buns needs to go through processes such as dough mixing, forming, proofing, and steaming; [0003] The oven (or oven, the same below) is the main equipment for steaming steamed buns. During the steaming process of steamed buns, steamed buns need to be placed in trays and transported into the oven through a conveying device to complete the steaming process. However, due to The characteristics of the conveying device...

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Problems solved by technology

[0003] The oven (or oven, the same below) is the main equipment for steaming steamed buns. During the steaming process of steamed buns, steamed buns need to be placed in trays and transported into the oven through a conveying device to complete the steaming process. However, due to The characteristics of the conveying device, the tray on the conveying device does not receive steamed buns during the conveying process, so it receives less heat, and when this part of the tray is conveyed to the starting point of baking, the temperature difference between its surface and the temperature inside the oven Therefore, it will affect the steaming effect of steamed buns, not only that, but also easily deform the tray due to the existence of temperature difference;

[0004] In addition, in the steaming process of the existing oven, the utilization rate of heat energy is low, resulting in a serious waste of resources; at the same time, the current steaming process of steamed buns lacks the heating of the bottom of the steamed buns, so there is The problem of poor steaming effect

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