A pre-dough controllable fermentation device and process

Abstract

The application relates to a pre-prepared dough controllable fermentation device and process, and relates to the technical field of food fermentation; the device comprises a fermentation box, a right-angle supporting plate, a stainless steel tray, a linkage block and an integrated controllable part; the integrated controllable part regulates the temperature and humidity of the dough supported in the stainless steel tray through the right-angle supporting plate and the linkage block; the application can solve the following problems existing in the prior art: in the prior art, the size of a dough waiting area is fixed, the size cannot be self-adaptively adjusted according to the quantity and size of the dough to be fermented, and the adaptability of the device is poor; secondly, when a small amount of dough is fermented, the dough only occupies the space of one layer or two layers of the fermentation box, so that the positions of other layers in the fermentation box are in a vacancy state; no matter how much dough is fermented, the humidity and temperature of the whole fermentation box must be regulated, so that resources are wasted.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food fermentation, in particular to a pre-dough controllable fermentation equipment and process. BACKGROUND

[0002] The pre-dough controllable fermentation equipment is an automatic equipment for bread, pastry and other baked food production, which mainly realizes uniform fermentation of dough by precisely controlling fermentation conditions (such as temperature, humidity, time, etc.), so as to improve production efficiency and product quality.

[0003] A dough fermentation high-efficiency fermentation equipment is disclosed in Chinese patent No. CN217826550U, which includes a reaction box. When multiple small doughs need to be fermented, a suitable size of a partition plate is inserted into the rectangular ring plate, and then multiple small doughs are placed in multiple partition grooves for fermentation to avoid the phenomenon of mutual adhesion of small doughs due to fermentation expansion. Multiple partition plates with different sizes can be installed on the supporting plate to facilitate fermentation of doughs of different sizes, and the application range is wide.

[0004] However, the above-mentioned fermentation equipment still has some deficiencies in actual use:

[0005] 1. First, in the above-mentioned prior art, the size and size of the partition plate are fixed, and the fermentation space cannot be adjusted according to the number and size of the dough to be fermented.

[0006] 2. In addition, in the prior art, the fermentation position of the dough is often fixed, and the dough only occupies the space of one or two layers of the fermentation box, so that the positions of other layers in the fermentation box are in a vacancy state. No matter how many doughs are fermented, the humidity and temperature of the entire fermentation box must be controlled, which consumes a large amount of unnecessary resources and causes excessive cost consumption.

[0007] 3. Further, in the prior art, the temperature and humidity control equipment is generally arranged at the top or bottom of the entire box, so that when it works, a large temperature difference and humidity difference often occur between the end close to the temperature and humidity control equipment and the end far from it in the box, thereby affecting the fermentation effect of the dough in the fermentation box and causing inconsistent fermentation of the dough at different positions.

[0008] Therefore, in view of the above-mentioned points, there is still room for improvement in the existing fermentation equipment. SUMMARY

[0009] In order to solve the above-mentioned problems, the present application provides a pre-dough controllable fermentation equipment and process, which adopts the following technical scheme:

[0010] In a first aspect, the application provides a dough fermentation equipment, which comprises a fermentation box, an opening is arranged on one side of the fermentation box, and a control cabinet door which can be opened and closed automatically is arranged at the opening end; a plurality of symmetrical right-angle supporting plates are arranged in the fermentation box at equal intervals along the height direction, and a stainless steel tray for supporting and fermenting dough is slidably arranged on two symmetrical right-angle supporting plates at the same height in the fermentation box, and a linkage block is arranged on both sides of the stainless steel tray close to the right-angle supporting plates.

[0011] An integrated controllable part is arranged in the fermentation box to control the temperature and humidity of the dough supported in the stainless steel tray through the right-angle supporting plates and the linkage blocks, and the integrated controllable part comprises two integrated boxes which are stacked and arranged at the bottom of the fermentation box, and a temperature control device and a humidity control device are arranged in the two integrated boxes respectively.

[0012] Preferably, the fermentation box has a double-layer structure, the outer layer is a protective layer, and the inner layer is a heat preservation layer.

[0013] Preferably, guide control members are symmetrically arranged on both sides of the integrated box, the guide control members comprise two groups of symmetrical guide pipes, the guide pipes extend along the outer wall of the inner container of the fermentation box, a plurality of branch pipes corresponding to the linkage blocks extend outward from the guide pipes, one end of each branch pipe away from the guide pipe is arranged in the linkage block, and the linkage block has a hollow structure.

[0014] Preferably, a switching frame is symmetrically arranged on the length direction of the two integrated boxes, the switching frame is provided with an inlet and an outlet between the two integrated boxes, a baffle is slidably arranged on the inlet and the outlet of the two integrated boxes along the height direction, a strip-shaped sliding groove is arranged on the integrated box for the baffle to slide, the baffle protrudes outward so as to pass through the strip-shaped sliding groove and the fermentation box, and the movement of the baffle is facilitated.

[0015] Preferably, the surface of the baffle is covered with a sealing rubber layer.

[0016] Preferably, a reciprocating telescopic part is arranged on the linkage block, the reciprocating telescopic part comprises a T-shaped telescopic frame slidably arranged on one side of the linkage block, the T-shaped telescopic frame and the linkage block are in communication with each other, and a plurality of operation holes for controlling the temperature and humidity are arranged on the T-shaped telescopic frame.

[0017] Preferably, a synchronous rod is arranged between the plurality of linkage blocks, two symmetrical driving members are rotatably arranged on the inner wall of the fermentation box, and the synchronous rod at the top end in the fermentation box is connected with the driving member through a telescopic member.

[0018] Preferably, an adjusting member for adjusting the size of the space and the fermentation position is arranged in the fermentation box, the adjusting member comprises a plurality of groups of symmetrical fixing plates which are arranged at equal intervals along the height direction in the fermentation box, a sliding clamping groove for the synchronous rod to slide is arranged on the fixing plate, and a shielding clamping plate having a telescopic structure is arranged on the synchronous rod to shield the sliding clamping groove.

[0019] The fixed plate at the same height in the fermentation tank is provided with a telescopic sealing plate, the fixed plate of the telescopic sealing plate is installed on the inner wall of the fermentation tank, the movable end of the telescopic sealing plate slides along the horizontal direction of the fixed plate, the movable end of the telescopic sealing plate is provided with a traction rope, the traction rope slides through the outer wall of the fermentation tank and extends outward, the end of the traction rope away from the telescopic sealing plate is wound on a knob, and the knob is rotatably arranged on the outer wall of the fermentation tank.

[0020] Preferably, two groups of sealing plates are installed in the T-shaped telescopic frame through torsional spring hinged, the sealing plate in the vertical direction of the T-shaped telescopic frame is movably abutted on the sealing plate in the horizontal direction, and when the sealing plate in the vertical direction is closed, the sealing plate in the horizontal direction is extruded to be closed in linkage.

[0021] The upper end of the T-shaped telescopic frame is slidably provided with a lifting rod in the height direction, a linkage tension spring is arranged between the lifting rod and the T-shaped telescopic frame, the movable end of the telescopic sealing plate is movably abutted on the lifting rod, and the top of the lifting rod is movably provided with a linkage pressing plate, and the linkage pressing plate is installed on the bottom of the telescopic sealing plate.

[0022] The telescopic sealing plates and the stainless steel trays are alternately distributed.

[0023] In a second aspect, the application relates to a controllable fermentation process of prefabricated dough, and the controllable fermentation process of prefabricated dough is as follows:

[0024] S1, dough mixing: mixing flour, water and yeast raw materials according to a proportion, and then stirring them to be dough;

[0025] S2, adjusting: placing the mixed dough into a fermentation tank, and then starting a temperature controller and a humidity controller in the fermentation tank to adjust the temperature and humidity in the fermentation tank, so that the dough is in an optimal fermentation environment;

[0026] S3, fermentation: then the dough is fermented in the fermentation tank, and the internal air is circulated at a constant speed, and the temperature and humidity are controlled in a specified range;

[0027] S4, collecting: when the dough is fermented, the fermentation tank is opened, and the dough is taken out.

[0028] In summary, the application has at least one of the following beneficial technical effects:

[0029] Firstly, the fermentation tank has a heat preservation function through a double-layer structure. The double-layer structure is filled with hot air, which can indirectly heat the materials in the tank to make the fermentation process in a stable temperature range. This design can effectively avoid the problem of unstable fermentation quality caused by temperature fluctuations, while maintaining the humidity in the tank to prevent the materials from drying or excessive water loss.

[0030] Secondly, the integrated controllable part can realize the switching of the single operation and the synchronous operation of the temperature control and the humidity control, greatly improves the operation convenience, shares the same guide pipe and branch pipe, can reduce the energy consumption, and reduces the system complexity, simplifies the pipe installation and maintenance, and reduces the overall cost.

[0031] Thirdly, the adjusting part is used for cutting off the fermentation box through the multiple sets of telescopic sealing plates, realizes the quick cutting off of the fermentation box, adjusts the size of the fermentation box cavity when a small amount of dough is fermented, and just can adapt to the fermentation of the small amount of dough.

[0032] Fourthly, the telescopic sealing plate can improve the applicability of the fermentation box, and the dough can be placed in any stainless steel tray in the fermentation box at will, and the dough can be quickly cut off and fermented. BRIEF DESCRIPTION OF DRAWINGS

[0033] The application will be further described below in combination with the drawings and examples.

[0034] Figure 1 is the main structure schematic diagram of the application.

[0035] Figure 2 is the structure schematic diagram between the right-angle supporting plate, the stainless steel tray, the linkage block and the integrated controllable part.

[0036] Figure 3 is the structure schematic diagram between the integrated controllable part and the guide control part.

[0037] Figure 4 is the structure schematic diagram between the stainless steel tray, the linkage block, the T-shaped telescopic frame and the operation hole.

[0038] Figure 5 is the explosion view between the stainless steel tray, the linkage block, the T-shaped telescopic frame and the operation hole.

[0039] Figure 6 is the first perspective structure schematic diagram of the guide control part.

[0040] Figure 7 is the second perspective structure schematic diagram of the guide control part.

[0041] Figure 8 is the structure schematic diagram between the synchronous rod, the driving part and the telescopic part.

[0042] Figure 9 is the first perspective structure schematic diagram of the adjusting part.

[0043] Figure 10 is the second perspective view of the adjusting member of the present application.

[0044] Figure 11 is the structural schematic diagram among the linkage pressing plate, the linkage tension spring, the sealing plate and the lifting rod of the present application.

[0045] Figure 12 is the plan view among the linkage pressing plate, the linkage tension spring, the sealing plate and the lifting rod of the present application.

[0046] Figure 13 is the process of the controllable fermentation process of the present application.

[0047] BRIEF DESCRIPTION OF DRAWINGS 1, fermentation box; 10, control cabinet door; 2, right-angle supporting plate; 3, stainless steel tray; 4, linkage block; 5, integrated controllable part; 50, integrated box; 51, guiding control member; 510, guiding pipeline; 511, branch pipeline; 52, switching frame; 53, inlet and outlet; 54, baffle; 55, strip-shaped sliding groove; 40, reciprocating telescopic part; 400, T-shaped telescopic frame; 401, operation hole; 402, synchronous rod; 403, driving member; 404, telescopic member; 6, adjusting member; 60, fixed plate; 61, sliding clamping groove; 62, shielding clamping plate; 63, telescopic sealing plate; 64, traction rope; 65, knob; 68, linkage pressing plate; 69, linkage tension spring; 66, sealing plate; 67, lifting rod. DETAILED DESCRIPTION

[0048] The following Figures 1-13 The present application is further described in detail.

[0049] The present application discloses a kind of pre-prepared dough controllable fermentation equipment and process;It is mainly applied in the process of bread, steamed stuffed buns and other pastry food preparation.

[0050] Firstly, in the above prior art, the size and size of the partition plate are fixed, and the fermentation space cannot be adjusted according to the quantity and size of the dough to be fermented.

[0051] In addition, in the prior art, the fermentation position of the dough is often fixed, and the dough only occupies the space of one or two layers of the fermentation box 1, so that the positions of other levels in the fermentation box 1 are in a vacancy state. No matter how many quantities of dough are fermented, the humidity and temperature of the entire fermentation box 1 must be controlled, which consumes a large amount of unnecessary resources for temperature and humidity control, causing excessive cost consumption.

[0052] Furthermore, in the prior art, temperature and humidity control devices are generally located at the top or bottom of the entire box. Therefore, when they are working, they often cause a large temperature difference and humidity difference between the end of the box that is closer to the temperature and humidity control device and the end that is farther away, which affects the fermentation effect of the dough in the fermentation box 1 and causes the dough in different locations to ferment inconsistently.

[0053] Example 1:

[0054] Reference Figure 1 and Figure 2 As shown, a pre-made dough controllable fermentation device includes a fermentation box 1, with an opening on one side of the fermentation box 1 and an actively opening and closing control cabinet door 10 at the opening end.

[0055] Fermentation box 1 has a double-layer structure, with an outer protective layer and an inner insulation layer.

[0056] Fermentation chamber 1 has a double-layer structure, the main purpose of which is to achieve heat preservation, moisture retention and uniform temperature control, thereby improving the efficiency of the fermentation process and product quality.

[0057] The double-layer fermentation tank 1 achieves its heat preservation function through a double-layer structure. The double-layer structure is filled with hot air, which indirectly heats the materials inside the tank, ensuring the fermentation process occurs within a stable temperature range. This design effectively avoids instability in fermentation quality caused by temperature fluctuations, while maintaining humidity inside the tank to prevent the materials from drying out or losing excessive moisture.

[0058] See Figure 2 and Figure 3 As shown, several symmetrical right-angled trays 2 are installed at equal intervals along the height direction inside the fermentation box 1. Stainless steel trays 3 for supporting dough for fermentation are slidably installed on two symmetrical right-angled trays 2 at the same height inside the fermentation box 1. Linkage blocks 4 are installed on both sides of the stainless steel trays 3 near the right-angled trays 2.

[0059] The main function of the stainless steel tray 3 is to support the dough. At the same time, the stainless steel tray 3 is made of stainless steel to prevent it from rusting and corroding, which would affect the quality of the dough.

[0060] The stainless steel tray 3 is fitted with linkage blocks 4 on both sides. The linkage blocks 4 can be disassembled from the stainless steel tray 3, but disassembly is generally not performed. The stainless steel tray 3 is slidably installed in the right-angle tray 2 of the fermentation box 1 through the linkage blocks 4. The purpose is to ensure the smooth sliding of the stainless steel tray 3 and to prevent the stainless steel tray 3 from shaking during the extension and retraction process.

[0061] The integrated controllable part 5 is arranged in the fermentation box 1, and the temperature and humidity of the dough supported in the stainless steel tray 3 are controlled through the right-angle supporting plate 2 and the linkage block 4. The integrated controllable part 5 comprises two integrated boxes 50 arranged in a stacked manner at the bottom of the fermentation box 1, and the two integrated boxes 50 are respectively provided with temperature control devices and humidity control devices.

[0062] The temperature control device and the humidity control device are known structures. The temperature control device is used for temperature control and is a device or element for controlling temperature and is widely used in various industrial, household and commercial environments. The temperature control device is usually electronic, and the electronic temperature control device converts the temperature signal into an electric signal by using a thermocouple, a platinum resistance and the like, and then controls the operation of the equipment through a single-chip microcomputer or a PLC circuit. The temperature control device includes a digital display temperature controller, a microcomputer temperature controller and the like, can accurately control the temperature and provide various additional functions such as PID adjustment, remote control and the like.

[0063] The humidity control device is a device for adjusting and controlling the humidity of the environment and is widely used in fields such as family, industry, agriculture and scientific research.

[0064] The integrated controllable part 5 is arranged in the fermentation box 1, and the temperature and humidity of the dough supported in the stainless steel tray 3 are controlled through the right-angle supporting plate 2 and the linkage block 4. The integrated controllable part 5 comprises two integrated boxes 50 arranged in a stacked manner at the bottom of the fermentation box 1, and the two integrated boxes 50 are respectively provided with temperature control devices and humidity control devices.

[0065] The temperature control device is arranged above the humidity control device, and the two are integrated together and share the same guide control member 51, which not only reduces energy consumption, but also reduces the complexity of the system by sharing the pipeline, simplifies the installation and maintenance, saves space, and reduces the overall cost of the system.

[0066] Referring to Figs. 1 to 5, Figure 3 , Figure 4 , Figure 6 and Figure 7 , specifically, the two sides of the integrated box 50 are also symmetrically provided with guide control members 51, and the guide control member 51 comprises two groups of symmetric guide pipes 510, the guide pipes 510 extend along the outer wall of the inner container of the fermentation box 1, and a plurality of branch pipes 511 corresponding to the linkage block 4 extend outward from the guide pipes 510, the ends of the branch pipes 511 away from the guide pipes 510 are arranged in the linkage block 4, and the linkage block 4 is a hollow structure.

[0067] The two integrated boxes 50 are symmetrically installed in the length direction and are provided with a switching frame 52 between the two integrated boxes 50, and the switching frame 52 is provided with an inlet and outlet 53. The inlet and outlet 53 of the two integrated boxes 50 are slidably installed with a baffle 54 in the height direction, and the integrated box 50 is provided with a strip-shaped sliding groove 55 for the sliding of the baffle 54. The baffle 54 protrudes outward so as to pass through the strip-shaped sliding groove 55 and the fermentation box 1, thereby facilitating the movement of the baffle 54.

[0068] It needs to be explained that one side of the guide pipe 510 is connected in the switching frame 52, the other side extends outward, and a plurality of branch pipes 511 are arranged on the guide pipe 510 to be connected with the linkage block 4, so that when the temperature control device works, hot gas enters the linkage block 4 through the guide pipe 510 and the branch pipe 511, and then the linkage block 4 releases heat outward; when the humidity control device works, gas enters the linkage block 4 through the guide pipe 510 and the branch pipe 511 on one side, and then enters the humidity control device through the guide pipe 510 and the branch pipe 511 on the other side, and after the water vapor in the air is filtered by the humidity control device, dry gas reenters the fermentation tank 1, realizing the control of the humidity in the fermentation tank 1, and when both work synchronously, the gas in the guide pipe 510 and the branch pipe 511 gradually combines with the heat of the temperature control device in the process of circulation, so that the gas in the fermentation tank 1 is gradually circulated.

[0069] The surface of the baffle 54 is covered with a sealing rubber layer.

[0070] However, it needs to be noted that in this process, the baffle 54 in the switching frame 52 is used to control whether temperature regulation, humidity regulation, or synchronous regulation of humidity and temperature is performed.

[0071] In specific implementation, when the temperature control device needs to work, the baffle 54 in the integrated box 50 where the temperature control device is placed is lifted upward, so that the baffle 54 opens the inlet and outlet 53 corresponding to the integrated box 50, and the guide pipe 510 is in communication with the integrated box 50 where the temperature control device is arranged.

[0072] When the humidity control device needs to work, the baffle 54 in the integrated box 50 where the humidity control device is placed is pressed downward, so that the baffle 54 opens the inlet and outlet 53 corresponding to the integrated box 50, and the guide pipe 510 is in communication with the integrated box 50 where the humidity control device is arranged.

[0073] When the temperature control device and the humidity control device need to work at the same time, the baffles 54 in the two integrated boxes 50 are simultaneously moved relative to each other, so that the baffles 54 move away from each other, at this time, the inlets and outlets 53 of the two integrated boxes 50 are simultaneously opened, and the inlets and outlets 53 of the two integrated boxes 50 are just coincident with the pipe openings of the guide pipe 510, so that the temperature control device and the humidity control device can work through the guide pipe 510.

[0074] Referring to Figure 4 and Figure 5 Specifically, the linkage block 4 is provided with a reciprocating telescopic component 40, the reciprocating telescopic component 40 includes a T-shaped telescopic frame 400 slidingly installed on one side of the linkage block 4, the T-shaped telescopic frame 400 is in communication with the linkage block 4, and a plurality of groups of operation holes 401 for controlling temperature and humidity are formed in the T-shaped telescopic frame 400.

[0075] When the temperature control device works, heat enters into the linkage block 4 through the guide pipe 510 and the branch pipe 511, and then the heat enters into the T-shaped telescopic frame 400 in the linkage block 4, so that the heat diffuses from the working hole 401 of the T-shaped telescopic frame 400 into the fermentation box 1, and in the process, the T-shaped telescopic frame 400 reciprocatingly moves, so that the heat can be uniformly distributed near the dough, and the stability of the dough is ensured.

[0076] Because in the prior art, after the dough is put into the fermentation box 1, the dough near the temperature control device and the humidity control device in the fermentation box 1 will first meet the fermentation requirements, and the dough far away from the temperature control device and the humidity control device needs to wait for a longer time, and the environment in the fermentation box 1 needs to meet the required standard, therefore, the present application sets the T-shaped telescopic frame 400 which can directly transmit heat to the vicinity of the stainless steel tray 3, so that the heat diffuses from the vicinity of the dough outward, instead of the heat slowly diffusing to the dough, and after the dough is put into the fermentation box 1, the stability of the dough is ensured in time.

[0077] Embodiment two:

[0078] With reference to Figure 8 On the basis of embodiment one, in order to ensure the convenience of taking and placing the dough, the present application proposes the synchronous rod 402, the telescopic piece 404 and the driving piece 403 which automatically control the movement of the stainless steel tray 3, specifically, the synchronous rod 402 is jointly installed between the linkage blocks 4, and two driving pieces 403 which are symmetrically distributed are rotated on the inner wall of the fermentation box 1, and the synchronous rod 402 at the top end in the fermentation box 1 is connected with the driving piece 403 through the telescopic piece 404.

[0079] It should be noted that the driving piece 403 is a known structure, the driving piece 403 includes a driving motor, a driving belt and a driving roller, when the driving motor rotates, the driving belt is driven to rotate by the driving roller, when the worker opens the control cabinet door 10 of the fermentation box 1, the driving motor starts immediately, then the driving motor drives the driving belt to rotate counterclockwise through the driving roller, then the driving belt controls the stainless steel tray 3 to move outward along the right-angle supporting plate 2 through the telescopic piece 404 matched with the synchronous rod 402, until the stainless steel tray 3 is stretched out from the fermentation box 1, at this time, the dough to be fermented can be put into the stainless steel tray 3, then the driving motor reversely rotates, so that the driving belt rotates clockwise, and the driving belt controls the stainless steel tray 3 to be retracted into the fermentation box 1 through the telescopic piece 404 matched with the synchronous rod 402, and finally the control cabinet door 10 is closed.

[0080] Embodiment three:

[0081] With reference to Figure 9 , Figure 10 , Figure 11 and Figure 12As shown, based on Embodiment 1, in order to further adjust the size of the internal space of the fermentation box 1, this application also proposes an adjusting component 6. The adjusting component 6 controls the adjustment of the internal size of the fermentation box 1, ensuring that the dough can be placed anywhere inside the fermentation box 1 for fermentation.

[0082] The fermentation chamber 1 is also equipped with an adjustment component 6 for flexibly adjusting the size and position of the fermentation space. The adjustment component 6 includes multiple sets of symmetrical fixed plates 60 installed at equal intervals along the height direction inside the fermentation chamber 1. The fixed plates 60 have sliding slots 61 for the sliding of the synchronization rod 402. Telescopic sealing plates 63 are provided between the fixed plates 60 at the same height inside the fermentation chamber 1. The fixed plates 60 of the telescopic sealing plates 63 are installed on the inner wall of the fermentation chamber 1. The movable end of the telescopic sealing plate 63 slides and extends along the horizontal direction of the fixed plates 60. A traction rope 64 is installed on the movable end of the telescopic sealing plate 63. The traction rope 64 slides through the outer wall of the fermentation chamber 1 and extends outward. The end of the traction rope 64 away from the telescopic sealing plate 63 is wound around a knob 65. The knob 65 is rotated on the outer wall of the fermentation chamber 1.

[0083] It should be noted that the telescopic sealing plate 63 is a telescopic structure with a spring inside to ensure that the telescopic sealing plate 63 can automatically return to its original position after being compressed and without external force. In the initial state, the telescopic sealing plate 63 is in its maximum outward extension state.

[0084] Two sets of sealing plates 66 are hinged inside the T-shaped telescopic frame 400 via torsion springs. The sealing plate 66 in the vertical direction of the T-shaped telescopic frame 400 moves against the sealing plate 66 in the horizontal direction to form a linkage. When the sealing plate 66 in the vertical direction is closed, it squeezes the sealing plate 66 in the horizontal direction, causing it to close in a linkage manner.

[0085] A lifting rod 67 is slidably installed on the upper end of the T-shaped telescopic frame 400 along the height direction, and the movable end of the telescopic sealing plate 63 moves against the lifting rod 67.

[0086] It should be noted that, in the initial state, several sets of fixed plates 60 are installed at equal intervals inside the fermentation chamber 1. Telescopic sealing plates 63 are slidably arranged between the fixed plates 60 at the same height. When the telescopic sealing plates 63 move horizontally and unfold, the cooperation between the telescopic sealing plates 63 and the fixed plates 60 divides the fermentation chamber 1 into multiple equally spaced cavities. When the telescopic sealing plates 63 move horizontally and retract, the multiple cavities of the fermentation chamber 1 reconnect and form a complete space.

[0087] However, it should be noted that the extension and retraction of the telescopic sealing plate 63 is mainly controlled by rotating the knob 65, as shown below:

[0088] When the amount of dough to be fermented is small and only one stainless steel tray 3 is needed to carry, the dough to be fermented is placed on the bottommost stainless steel tray 3 of the fermentation tank 1, at this time, the knob 65 near the stainless steel tray 3 without dough is rotated, and the knob 65 winds the traction rope 64 when it rotates, at this time, the traction rope 64 will pull and drag the movable end of the telescopic sealing plate 63, so that the telescopic sealing plate 63 is horizontally unfolded, and the stainless steel tray 3 without dough is isolated from the stainless steel tray 3 with dough, at this time, after the temperature and humidity controls work, only the temperature and humidity of the cavity where the stainless steel tray 3 with dough is located need to be adjusted to the specified standard, and at this time, the volume of the cavity in the fermentation tank 1 with dough is small, which not only can realize rapid adjustment of temperature and humidity, but also can reduce power consumption.

[0089] At this time, it should be noted that when the telescopic sealing plate 63 is horizontally unfolded, the movable end of the telescopic sealing plate 63 will press down the lifting rod 67, and when the lifting rod 67 is pressed down by external force, the lifting rod 67 will press down the sealing plate 66 on one side, and the sealing plate 66 on one side will press down the sealing plate 66 on the other side, and after the two sealing plates 66 are pressed by external force, they begin to rotate around the hinge point until the two sealing plates 66 cover the working hole 401 on the T-shaped telescopic frame 400, so when the stainless steel tray 3 without dough in the fermentation tank 1 is isolated from the stainless steel tray 3 with dough, the working hole 401 of the T-shaped telescopic frame 400 near the stainless steel tray 3 without dough will be closed at the same time, avoiding heat entering the cavity in the fermentation tank 1 that does not need temperature and humidity control through the T-shaped telescopic frame 400, thereby greatly saving power consumption.

[0090] Referring to Figure 13 A prefabricated dough controllable fermentation process is shown as follows:

[0091] S1, dough mixing operation: first, the flour, water and yeast raw materials are weighed and mixed according to the proportion, and then stirred, during the stirring process, gluten begins to form, starch particles are wetted and gradually gelatinized, and become dough-like.

[0092] S2, adjustment operation: according to the amount and size of the dough, calculate in advance how many stainless steel trays 3 are needed in the fermentation tank 1, then place the mixed dough on the stainless steel trays 3 in the fermentation tank 1, then rotate the knob 65 to isolate the stainless steel trays 3 without dough from the stainless steel trays 3 with dough, and close the control cabinet door 10 of the fermentation tank 1, then start the temperature and humidity controls to adjust the temperature and humidity of the cavity of the stainless steel tray 3 with dough in the fermentation tank 1, so that the dough is in the best fermentation environment.

[0093] S3, fermentation operation: after the dough is fermented in the fermentation box 1, when the temperature control device needs to work, the baffle 54 in the integrated box 50 where the temperature control device is placed is lifted upwards, so that the baffle 54 opens the inlet and outlet 53 corresponding to the integrated box 50, and the guide pipeline 510 is communicated with the integrated box 50 where the temperature control device is arranged.

[0094] When the humidity control device needs to work, the baffle 54 in the integrated box 50 where the humidity control device is placed is pressed downwards, so that the baffle 54 opens the inlet and outlet 53 corresponding to the integrated box 50, and the guide pipeline 510 is communicated with the integrated box 50 where the humidity control device is arranged.

[0095] When the temperature control device and the humidity control device need to work at the same time, the baffles 54 in the two integrated boxes 50 are simultaneously moved relative to each other, so that the baffles 54 are away from each other, at this time, the inlets and outlets 53 of the two integrated boxes 50 are simultaneously opened, and the inlets and outlets 53 of the two integrated boxes 50 are just coincided with the pipeline openings of the guide pipeline 510, so that the temperature control device and the humidity control device can work through the guide pipeline 510.

[0096] After the fermentation is completed, the volume of the dough is usually increased to 1.5-2 times of the original volume.

[0097] S4, collection operation: when the dough fermentation is completed, the control cabinet door 10 of the fermentation box 1 is opened, and the dough can be taken out.

[0098] The embodiments of the specific embodiment are the preferred embodiments of the application, and do not limit the protection scope of the application, so that: any equivalent changes made according to the structure, shape, principle of the application should be covered within the protection scope of the application.

Claims

1. A controllable fermentation device for pre-made dough, characterized in that: It includes a fermentation box (1), one side of which has an opening and an active opening and closing control cabinet door (10) is installed at the opening end; Inside the fermentation box (1), there are several symmetrical right-angled trays (2) installed at equal intervals along the height direction. Stainless steel trays (3) for supporting dough and fermenting are slidably installed on two symmetrical right-angled trays (2) at the same height inside the fermentation box (1). Linkage blocks (4) are installed on both sides of the stainless steel trays (3) near the right-angled trays (2). An integrated controllable unit (5) is located inside the fermentation box (1). The temperature and humidity of the dough supported in the stainless steel tray (3) are controlled by the right-angle tray (2) and the linkage block (4). The integrated controllable unit (5) includes two stacked integrated boxes (50) installed at the bottom of the fermentation box (1). The two integrated boxes (50) are respectively equipped with temperature control and humidity control. The linkage block (4) is provided with a reciprocating telescopic component (40), which includes a T-shaped telescopic frame (400) slidably installed on one side of the linkage block (4). The T-shaped telescopic frame (400) is connected to the linkage block (4), and the T-shaped telescopic frame (400) is provided with several sets of working holes (401) for controlling temperature and humidity. The fermentation box (1) is also equipped with an adjustment component (6) for adjusting the size of the space and the fermentation position. The adjustment component (6) includes multiple sets of symmetrical fixing plates (60) installed at equal intervals along the height direction inside the fermentation box (1). The fixing plate (60) has a sliding slot (61) for sliding of the synchronization rod (402). The synchronization rod (402) is equipped with a blocking plate (62) with a telescopic structure that blocks the sliding slot (61). A telescopic sealing plate (63) is provided between the fixed plates (60) at the same height inside the fermentation box (1). The fixed plate (60) of the telescopic sealing plate (63) is installed on the inner wall of the fermentation box (1). The movable end of the telescopic sealing plate (63) slides and extends horizontally along the fixed plate (60). A traction rope (64) is installed on the movable end of the telescopic sealing plate (63). The traction rope (64) slides through the outer wall of the fermentation box (1) and extends outward. The end of the traction rope (64) away from the telescopic sealing plate (63) is wound around the knob (65). The knob (65) is rotated on the outer wall of the fermentation box (1). Two sets of sealing plates (66) are hinged inside the T-shaped telescopic frame (400) by a torsion spring. The sealing plate (66) in the vertical direction of the T-shaped telescopic frame (400) moves against the sealing plate (66) in the horizontal direction. When the sealing plate (66) in the vertical direction is closed, it squeezes the sealing plate (66) in the horizontal direction, causing it to close in a linkage manner. A lifting rod (67) is slidably installed at the upper end of the T-shaped telescopic frame (400) along the height direction. A linkage tension spring (69) is provided between the lifting rod (67) and the T-shaped telescopic frame (400). The movable end of the telescopic sealing plate (63) moves against the lifting rod (67). A linkage pressure plate (68) is movably provided at the top of the lifting rod (67). The linkage pressure plate (68) is installed at the bottom of the telescopic sealing plate (63). The telescopic sealing plate (63) and the stainless steel tray (3) are alternately distributed.

2. The controllable fermentation equipment for pre-made dough according to claim 1, characterized in that: The fermentation box (1) has a double-layer structure, with the outer layer being a protective layer and the inner liner being an insulation layer.

3. The controllable fermentation equipment for pre-made dough according to claim 1, characterized in that: The integrated box (50) is also symmetrically provided with guide control components (51) on both sides. The guide control components (51) include two sets of symmetrical guide pipes (510). The guide pipes (510) extend along the outer wall of the inner liner of the fermentation box (1), and several branch pipes (511) corresponding to the linkage block (4) extend outward from the guide pipes (510). The end of the branch pipes (511) away from the guide pipes (510) is respectively inserted into the interior of the corresponding linkage block (4). The linkage block (4) is a hollow structure.

4. The controllable fermentation equipment for pre-made dough according to claim 1, characterized in that: Two integrated boxes (50) are symmetrically equipped with switching frames (52) along their length. The switching frames (52) are respectively provided with inlets and outlets (53) between the two integrated boxes (50). Baffles (54) are slidably installed on the inlets and outlets (53) of the two integrated boxes (50) along the height direction. A strip groove (55) is opened on the integrated box (50) for the baffles (54) to slide. The baffles (54) protrude outward so that they pass through the strip groove (55) and the fermentation box (1), which facilitates the control of the movement of the baffles (54).

5. The controllable fermentation equipment for pre-made dough according to claim 4, characterized in that: The surface of the baffle (54) is covered with a sealing rubber layer.

6. The controllable fermentation equipment for pre-made dough according to claim 1, characterized in that: A synchronization rod (402) is installed between several linkage blocks (4), and two symmetrically distributed driving components (403) rotate on the inner wall of the fermentation box (1). The synchronization rod (402) located at the top of the fermentation box (1) is connected to the driving component (403) through a telescopic component (404).

7. A controlled fermentation process for pre-made dough, employing the controlled fermentation equipment for pre-made dough as described in any one of claims 1-6, characterized in that: The controlled fermentation process for pre-made dough is as follows: S1. Kneading: Mix flour, water, and yeast ingredients in the correct proportions, then stir to form a dough. S2. Adjustment operation: Place the kneaded dough into the fermentation box (1), then activate the temperature and humidity control in the fermentation box (1) to adjust the temperature and humidity inside the fermentation box (1) so that the dough is in the best fermentation environment. S3, Fermentation Operation: The dough is then fermented in the fermentation box (1), and the internal air is circulated at a constant speed to control its temperature and humidity within a specified range; S4. Collection: After the dough has finished fermenting, open the fermentation box (1) and take out the dough.

Images