Intelligent pastry continuous leavening and steaming system

Abstract

The invention relates to the technical field of food processing equipment, in particular to an intelligent pastry continuous leavening and steaming system which comprises a leavening mechanism and a steaming mechanism and further comprises a conveying assembly, a steam supply system and a control system. The conveying assembly penetrates through the leavening mechanism and the steaming mechanism and is used for sequentially conveying pastries into the leavening mechanism to finish leavening and conveying the pastries into the steaming mechanism to finish steaming, and the leavening mechanism and the steaming mechanism are each of a modular structure and are composed of a plurality of independent leavening units or steaming units which are in butt joint front and back; a liftable fermentation section upper cover device is arranged at the top of the fermentation mechanism, a liftable steaming section upper cover device is arranged at the top of the steaming mechanism, the fermentation section upper cover device and the steaming section upper cover device are each provided with a drainage structure, and each drainage structure comprises a flow guide plate and a collecting groove; the control system is electrically connected with the leavening mechanism, the steaming mechanism, the conveying assembly and the steam supply system. The pastry food leavening and steaming device can improve the leavening and steaming efficiency of pastry food.

Description

Technical Field

[0001] This application relates to the field of food processing equipment technology, and in particular to an intelligent continuous proofing and steaming system for pastries. Background Technology

[0002] As a traditional staple food, the industrial production of pastries relies on two core processes: proofing and steaming. Although existing proofing and steaming equipment has achieved continuous production, it still has many technical defects and cannot meet the production requirements of high quality and low energy consumption. The specific problems are as follows: In order to ensure that the cavity is full of steam, traditional steam tunnels usually set the temperature at 100-105℃ and introduce excess steam. The excess steam is directly discharged from the inlet and outlet, resulting in low steam utilization and energy loss accounting for more than 30%. Moreover, there is a lack of effective pressure reduction and drying control during steam transportation. Water droplets in the steam will reduce heat exchange efficiency and may also cause water hammer in the pipeline and equipment corrosion, further increasing energy waste and equipment maintenance costs. Traditional proofing and steaming tunnels mostly use on / off control, which cannot dynamically adjust the steam volume according to changes in the heat load of the pastry. When the heat load increases, the steam injection volume needs to be increased significantly, which can easily lead to increased steam leakage at the inlet and outlet. In addition, there is a lack of direct monitoring of the temperature near the pastry during the steaming process, and the steaming time is set only by experience, which can easily lead to undercooked or overcooked problems. In mass production, the product qualification rate is less than 95%. The existing equipment has multiple independent control processes for proofing and steaming, without a centralized control system, making it impossible to achieve linkage optimization of process parameters; moreover, it lacks equipment status monitoring and predictive maintenance functions, and equipment failures can only be investigated after shutdown, resulting in a high production interruption rate and affecting production efficiency; Cleaning the conveyor belts that carry food relies on manual labor, which is time-consuming and prone to leaving blind spots, increasing food safety risks. Furthermore, the limited conveying method, adaptable only to specific tray or liner sizes, fails to flexibly meet the production needs of different types of pastries, thus restricting the production line's applicability. Summary of the Invention

[0003] To improve the efficiency of steaming and proofing pasta products, this application provides an intelligent continuous steaming and proofing system for pasta products.

[0004] This application provides an intelligent continuous proofing and steaming system for pastries, which adopts the following technical solution: it includes a proofing mechanism and a steaming mechanism, and also includes a conveying component, a steam supply system and a control system; Both the proofing mechanism and the steaming mechanism are equipped with conveying components, which are connected by a knife-edge conveying device. This is used to transfer the dough from the proofing mechanism to the steaming mechanism for steaming. Both the proofing mechanism and the steaming mechanism are modular structures, consisting of multiple independent proofing units or steaming units connected front to back. The top of the proofing mechanism is equipped with a liftable proofing section cover, and the top of the steaming mechanism is equipped with a liftable steaming section cover. Both the proofing section cover and the steaming section cover are equipped with a drainage structure, which includes a guide plate and a collection trough. The steam supply system includes a main steam pipeline, a steam inlet pipeline for the proofing section and a steam inlet pipeline for the steaming section, which are respectively connected to the main steam pipeline. The steam inlet pipeline for the proofing section is connected to the proofing mechanism to provide steam required for proofing, and the steam inlet pipeline for the steaming section is connected to the steaming mechanism to provide steam required for steaming. The control system is electrically connected to the proofing mechanism, the steaming mechanism, the conveying components, and the steam supply system, respectively.

[0005] Optionally, the control system includes a dynamic cloud control module, a parameter closed-loop control module, and a data interaction module. The dynamic cloud control module constructs a steam environment balance model based on the density difference between atmospheric vapor and air, deploys a real-time control program through an industrial edge computing gateway, and interacts with the SCADA system using the OPC UA protocol to dynamically adjust the steam injection frequency and achieve 100% automatic balance of the steam environment. The parameter closed-loop control module is used to collect temperature and humidity parameters of the proofing mechanism, temperature and pressure parameters of the steaming mechanism, and temperature parameters near the pastries, and adaptively adjusts the steam supply and conveying component speed based on the collected parameters. The data interaction module uploads the collected parameters to a big data platform to achieve centralized control of the entire line and batch quality traceability, reduce energy consumption, and improve the quality of pastries.

[0006] Optionally, the proofing mechanism further includes a temperature and humidity monitoring unit and a temperature and humidity regulating unit. The temperature and humidity monitoring unit includes redundant PT100 platinum resistance temperature sensors and capacitive digital humidity sensors arranged in a matrix within the proofing mechanism cavity. The temperature and humidity regulating unit further includes a steam regulating valve and a humidification module. The steam regulating valve is an intelligent valve positioner using HART protocol communication. The humidification module includes a humidification pipe and a humidification regulating valve electrically connected to the control system to achieve fine-tuning of the humidification amount. The parameter closed-loop control module incorporates a fuzzy PID controller optimized based on the Q-learning algorithm. The fuzzy PID controller performs linkage control of the steam regulating valve, humidifier, and exhaust fan of the temperature and humidity regulating unit according to the parameters collected by the temperature and humidity monitoring unit, thereby achieving proportional continuous adjustment of the temperature and humidity of the proofing mechanism.

[0007] Optionally, the steaming mechanism further includes a temperature detection unit and a pressure regulation unit. The temperature detection unit includes three sets of fiber optic distributed temperature sensors and wireless temperature nodes deployed within the steaming mechanism. The wireless temperature nodes use the Zigbee protocol to construct a gridded monitoring network for real-time acquisition of the temperature near the dough during the steaming process. The pressure regulation unit includes a diaphragm-type pressure reducing valve and a proportional control temperature regulating valve. The diaphragm-type pressure reducing valve uses PWM control to reduce the primary steam pressure to a preset working pressure. The proportional control temperature regulating valve has a built-in LVDT displacement sensor for dynamically adjusting the steam injection volume according to changes in the dough's heat load. The parameter closed-loop control module also includes a SIL3 certified safety relay. The safety relay is electrically connected to the temperature detection unit and the pressure regulation unit. When the temperature near the dough exceeds a preset threshold or the pressure within the steaming mechanism exceeds a pressure protection threshold, over-limit protection is triggered, and the conveying components are controlled to adjust their operating speed.

[0008] Optionally, the steam supply system further includes a micro-pressure injection device, a dry steam separator, and a condensate drain valve. The micro-pressure injection device is located at the end of the steam inlet pipe of the steaming section and is evenly distributed along the length of the steaming mechanism. It is used to uniformly inject steam into the steaming mechanism cavity in a micro-pressure form. The dry steam separator is connected in series between the main steam pipe and the steam inlet pipe of the proofing section and the steam inlet pipe of the steaming section. The dry steam separator has a built-in online moisture content analyzer based on the microwave resonance principle to separate water droplets in the steam to generate dry saturated steam. The condensate drain valves are respectively installed at the lowest points of the steam inlet pipes of the proofing section and the steam inlet pipes of the steaming section.

[0009] Optionally, the conveying components include a drive motor, a conveyor belt, and a load-bearing structure; the drive motor is a variable frequency motor, and its output speed can be adjusted by the control system to match the proofing time and steaming time of different pastries. The load-bearing structure includes at least one of the following forms: Loading tray: The loading tray is made of food-grade material and is used to hold pastries and move with the conveyor belt; Pad layer: The pad layer is a non-stick pad that is placed on the conveyor belt along with the food. Release material layer: The release material layer is a silicone steam cloth, which is fixedly laid on the surface of the conveyor belt by a fixing clip, and the dough is placed directly on the release material layer.

[0010] Optionally, it also includes an automatic cleaning device for cleaning the release material layer. The automatic cleaning device is located below the return section of the conveying component and is electrically connected to the control system. The automatic cleaning device includes a high-pressure spraying component and a drying component.

[0011] Optionally, the steaming mechanism is equipped with an automatic product center temperature detection device and an air curtain insulation device at the end. The automatic product center temperature detection device is electrically connected to the control system and is used to control the temperature sensor probe to be placed in the center of the steaming process to detect the surface temperature. The air curtain insulation device reduces steam leakage at the inlet and outlet.

[0012] In summary, this application includes the following beneficial technical effects: 1. The diaphragm-type pressure reducing valve in the steaming section can accurately reduce pressure and reduce steam heat loss; the dry saturated steam separator avoids the decrease in heat exchange efficiency caused by water droplets; the micro-pressure injection device and the air curtain insulation device work together to control the amount of steam leakage and improve steam utilization; the control system dynamically adjusts the steam injection frequency based on the atmospheric steam density difference, and can maintain a 100% steam environment in the cavity without excessive steam supply, further reducing steam waste.

[0013] 2. The proofing mechanism uses a matrix sensor and temperature and humidity ratio adjustment to achieve dynamic control of temperature and ambient humidity, adapting to the process requirements of different pastries. 3. The temperature sensor in the steaming mechanism directly monitors the temperature near the dough, and, in conjunction with the proportional control of the linear electric actuator, avoids undercooking or overcooking, thus improving the product qualification rate. The control system is linked with each module via an industrial Ethernet network, enabling automatic parameter setting, process adjustment, and fault warning. 4. The automatic cleaning device enables automated cleaning of the conveyor belt, reducing cleaning time and eliminating blind spots, thus lowering food safety risks. The liftable top cover and hydrophobic structure further enhance the equipment's hygiene standards, meeting GMP requirements for food production. The conveyor belt is compatible with three conveying methods: carrying trays, paper liners, and silicone steaming cloths. It can flexibly switch between the production of different types of products such as steamed buns, dumplings, and frozen pastries, improving equipment utilization. Attached Figure Description

[0014] Figure 1 This is a perspective view of an intelligent continuous proofing and steaming system for pastries according to this application; Figure 2 This is a side view of an intelligent continuous proofing and steaming system for pastries according to this application; Figure 3 This is a cross-sectional view of an intelligent continuous proofing and steaming system for pastries according to this application; Figure 4 This is a flowchart of the dynamic temperature and humidity control module of the proofing mechanism of an intelligent continuous proofing and steaming system for pastries, as described in this application. Figure 5 This is a flowchart of the closed-loop control module for the temperature of the steaming mechanism in an intelligent continuous proofing and steaming system for pastries, as described in this application. Figure 6 This is a flowchart of the adaptive adjustment module for the pressure of the steaming mechanism in an intelligent continuous proofing and steaming system for pastries, as described in this application. Figure 7 This is a system module flowchart of a dynamic cloud control system for an intelligent continuous proofing and steaming system for pastries, as described in this application.

[0015] Attached reference numerals: 1 Steaming mechanism, 2 Proofing mechanism, 3 Exhaust pipe, 4 Air curtain insulation device, 5 Automatic product center temperature detection device, 6 Automatic cleaning device, 7 Steam inlet pipe for steaming section, 8 Steaming section cover device, 9 Conveying assembly, 10 Proofing section cover device, 11 Main steam pipe, 12 Main steam inlet pipe, 13 Proofing section steam inlet pipe, 14 Guide plate, 15 Collection tank. Detailed Implementation

[0016] The following is in conjunction with the appendix Figure 1-7 This application will be described in further detail.

[0017] This application discloses an intelligent continuous proofing and steaming system for pastries. For example... Figure 1-3 As shown, it includes a proofing mechanism 2, a steaming mechanism 1, a conveying assembly, a steam supply system, and a control system; Conveying components: Both the proofing mechanism 2 and the steaming mechanism 1 are equipped with conveying components. The two conveying components are connected by a knife-edge conveying device 9, which is used to transfer the dough to the steaming mechanism 1 after proofing in the proofing mechanism 2. Both the proofing mechanism 2 and the steaming mechanism 1 are modular structures, consisting of multiple independent proofing units or steaming units connected front to back. The proofing mechanism 2 has a liftable proofing section cover device 10 on top, and the steaming mechanism 1 has a liftable steaming section cover device 8 on top. Both the proofing section cover device 10 and the steaming section cover device 8 include a cover body. The cover body has an inverted "V" shaped cross-section and adopts an electric lifting design for easy internal maintenance and cleaning of the equipment. This is existing technology and will not be described in detail. The water-repellent structure includes a guide plate 14 extending from the middle of the cover body to the edge. Water guide grooves are fixed with screws on both sides of the cover body near the end of the guide plate 14 to prevent condensate from dripping onto the surface of the pastries.

[0018] Steam supply system: The steam supply system includes a main steam pipeline 11, a proofing section steam inlet pipeline 13 and a steaming section steam inlet pipeline 7, which are connected to the main steam pipeline 11 via a main steam inlet pipeline 12. The proofing section steam inlet pipeline 13 is connected to the proofing mechanism 2 to provide steam required for proofing, and the steaming section steam inlet pipeline 7 is connected to the steaming mechanism 1 to provide steam required for steaming. Control system: It is electrically connected to the proofing mechanism 2, the steaming mechanism 1, the conveying components and the steam supply system respectively, so as to realize centralized control of the entire process.

[0019] The control system includes a dynamic cloud control module, a parameter closed-loop control module, and a data interaction module. According to the appendix Figure 7As shown, the dynamic cloud control module constructs a steam environment balance model based on the density difference between atmospheric steam and air. It deploys a real-time control program through an industrial edge computing gateway and uses the OPC UA protocol to interact with the SCADA system. The module can automatically calculate the optimal steam injection frequency and create a 100% balanced steam environment without excessive steam supply, thereby reducing system startup time and steam consumption.

[0020] The parameter closed-loop control module is based on a fuzzy PID controller optimized using a Q-learning algorithm. It can collect parameters including the temperature and humidity of the proofing mechanism 2, which are acquired through redundant PT100 sensors and capacitive humidity sensors. The module also collects the internal temperature and the temperature near the pastries in the steaming mechanism 1 via fiber optic distributed sensors, and the internal pressure of the steaming mechanism 1 via a piezoresistive pressure sensor. Based on these parameters, the module can adaptively adjust the steam supply by regulating the valve opening and the conveyor component speed by adjusting the variable frequency motor speed.

[0021] Data interaction module: Through the Profinet protocol of the industrial Ethernet ring network, the redundant topology will upload parameters including steam consumption, energy consumption, and product temperature to the big data platform, and supports the interface with the MES system, namely the OPC UA / MTConnect protocol, to realize centralized control of the whole line, batch quality traceability, and automatic generation of production reports.

[0022] The waking mechanism 2 includes a temperature and humidity monitoring unit and a temperature and humidity control unit: According to the appendix Figure 4 As shown, the temperature and humidity monitoring unit includes redundant PT100 platinum resistance temperature sensors and capacitive digital humidity sensors arranged in a matrix in the waking chamber.

[0023] Temperature and humidity control unit: The steam regulating valve is a HART protocol smart valve positioner to precisely control the amount of steam input; the humidification module includes humidification pipes and a humidification regulating valve electrically connected to the control system to achieve fine adjustment of humidification amount; the parameter closed-loop control module links the three through a fuzzy PID controller to achieve adjustment of proofing temperature and humidity to adapt to the proofing needs of different pastries.

[0024] Steaming mechanism 1 includes a temperature detection unit and a pressure regulation unit: According to the appendix Figure 5 As shown, the temperature detection unit consists of three sets of fiber optic distributed temperature sensors arranged along the length of the steaming mechanism 1, forming a gridded monitoring network with wireless temperature nodes to collect the temperature near the surface in real time. The automatic product center temperature detection device 5 at the end of the steaming mechanism 1 can control the probe to automatically position itself at the center of the surface after steaming to check if the product is cooked. According to the appendix Figure 6As shown, the pressure regulating unit includes a diaphragm-type pressure reducing valve with PWM control, which can reduce the primary steam pressure to the preset working pressure; a proportional control temperature regulating valve with a built-in LVDT displacement sensor, which dynamically adjusts the steam injection volume according to the changes in the heat load of the pasta; and a SIL3 certified safety relay in the parameter closed-loop control module, which immediately triggers an audible and visual alarm and controls the conveying component to slow down or stop when the center temperature of the pasta exceeds the threshold or the pressure inside the cavity exceeds the third-level protection threshold, thus preventing unqualified products from flowing out.

[0025] The steam supply system also includes a micro-pressure injection device, a dry steam separator, and a steam trap: Micro-pressure injection device: It is installed at the end of the steam inlet pipe 7 of the steaming section and is evenly distributed along the length of the steaming mechanism 1. It injects steam into the cavity in a micro-pressure form to avoid the surface of the pastry being too wet due to excessive local steam concentration. Drying steam separator: Connected in series between the main steam pipeline 11 and the branch pipeline, it has a built-in online moisture content analyzer based on the microwave resonance principle to separate water droplets in the steam, ensure the dryness of the output steam, and avoid the decrease in heat exchange efficiency and pipeline corrosion caused by water droplets. Steam traps: These are installed at the lowest point of the steam inlet pipes 7 in the proofing and steaming sections. When the temperature of the water accumulated in the pipe exceeds the threshold, the steam traps are triggered to open and discharge the condensate, preventing the pipes from freezing and cracking or water hammer.

[0026] Conveying components: The drive motor is a variable frequency motor, and the speed of the conveyor belt is adjusted by the control system to match the proofing and steaming time of different pastries; the supporting structure supports three forms: a support tray made of food-grade material, an anti-stick pad paper placed on the conveyor belt synchronously with the food, and a silicone steaming cloth fixed to the conveyor belt by a fixing clip.

[0027] Automatic cleaning device 6: This is existing technology. It is installed below the return section of the conveyor assembly and is electrically connected to the control system. It includes a cleaning box, a high-pressure spray assembly, and a drying assembly. When the supporting structure uses silicone steaming cloth, the system can automatically complete the rinsing and drying of the conveyor belt and the silicone steaming cloth. When the supporting structure uses a food-grade stainless steel supporting tray or food-grade non-stick padding paper, the system can automatically complete the rinsing and drying of the conveyor belt, avoiding dead corners and time-consuming manual cleaning.

[0028] The steaming mechanism 1 is equipped with an air curtain insulation device 4 at its inlet and outlet to form an air barrier and reduce steam leakage. The proofing mechanism 2 and the steaming mechanism 1 have liftable top covers that can be raised and lowered with a single button via an electric push rod, facilitating internal cleaning and component replacement.

[0029] The implementation principle of the intelligent continuous proofing and steaming system for pastries in this application is as follows: Staff select the steamed bun production mode through the human-machine interface of the control system. The system automatically retrieves pre-stored process parameters, including proofing temperature, humidity, proofing time; steaming temperature, steam pressure, steaming time, and conveyor belt speed. It also sets the water gun pressure and blowing time of the high-pressure spray component of the automatic cleaning device 6, and sets the sampling frequency of the automatic product center temperature detection device 5. The dynamic cloud control module starts up and interacts with the SCADA system through the edge computing gateway. Based on the real-time steam pressure value in the workshop, it calculates the initial steam injection frequency to ensure that the system reaches 100% steam environment within the set minutes after startup.

[0030] The dough for steamed buns is placed on a silicone steaming cloth fixed on the conveyor assembly, and the drive motor drives the conveyor belt to run at a set speed. After the dough enters the proofing unit 2, the temperature and humidity monitoring unit collects the parameters inside the cavity in real time and controls the steam regulating valve and humidifier to perform corresponding actions and maintain the parameters stable. After the steamed buns have risen, they are smoothly conveyed into the steaming mechanism 1 via a conveyor belt. The steam supply system's dry steam separator first dries the steam, and the diaphragm-type pressure reducing valve reduces the steam pressure. The proportional control temperature regulating valve adjusts based on feedback from the fiber optic distributed temperature sensor, and the micro-pressure injection device evenly injects steam; the air curtain insulation device 4 is activated to reduce steam leakage at the inlet and outlet. When the sensor detects that the temperature near the steamed bun has risen to the set value, the control system maintains the current amount of steam for the set steaming time. After the steaming time is over, the steamed bun moves under the conveyor assembly, and the automatic temperature detection device 5 at the center of the product is activated. The probe is inserted into the center of a randomly selected steamed bun, and the control system automatically extends or reduces the steaming time of this batch according to the detected temperature, and records the parameter deviation for subsequent process optimization.

[0031] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. An intelligent continuous proofing and steaming system for pastries, comprising a proofing mechanism (2) and a steaming mechanism (1), characterized in that, It also includes conveying components, steam supply systems, and control systems; Both the proofing mechanism (2) and the steaming mechanism (1) are equipped with conveying components. The two conveying components are connected by a knife-edge conveying device (9) to convey the dough through the proofing mechanism (2) to the steaming mechanism (1) for steaming. The dough is conveyed sequentially to the proofing mechanism (2) for proofing and to the steaming mechanism (1) for steaming. Both the proofing mechanism (2) and the steaming mechanism (1) are modular structures, consisting of multiple independent proofing units or steaming units connected front and back. The proofing mechanism (2) is equipped with a liftable proofing section cover device (10) at the top, and the steaming mechanism (1) is equipped with a liftable steaming section cover device (8) at the top. Both the proofing section cover device (10) and the steaming section cover device (8) are equipped with a hydrophobic structure, which includes a guide plate (14) and a collection trough (15). The steam supply system includes a main steam pipeline (11), a proofing section steam inlet pipeline (13) and a steaming section steam inlet pipeline (7) which are connected to the main steam pipeline (11) via a main steam inlet pipeline (12). The proofing section steam inlet pipeline (13) is connected to the proofing mechanism (2) to provide steam required for proofing, and the steaming section steam inlet pipeline (7) is connected to the steaming mechanism (1) to provide steam required for steaming. The control system is electrically connected to the proofing mechanism (2), the steaming mechanism (1), the conveying components and the steam supply system respectively.

2. The intelligent continuous proofing and steaming system for pastries according to claim 1, characterized in that, The control system includes a dynamic cloud control module, a parameter closed-loop control module, and a data interaction module. The dynamic cloud control module constructs a steam environment balance model based on the density difference between atmospheric steam and air, deploys a real-time control program through an industrial edge computing gateway, and uses the OPC UA protocol to interact with the SCADA system to dynamically adjust the steam injection frequency and achieve 100% automatic balance of the steam environment. The parameter closed-loop control module is used to collect the temperature and humidity parameters of the proofing mechanism (2), the temperature and pressure parameters of the steaming mechanism (1), and the temperature parameters near the pastry. Based on the collected parameters, it adaptively adjusts the steam supply and the speed of the conveying components. The data interaction module uploads the collected parameters to the big data platform to achieve centralized control of the entire line and batch quality traceability, reduce energy consumption, and improve the quality of pastries.

3. The intelligent continuous proofing and steaming system for pastries according to claim 1, characterized in that, The proofing mechanism (2) also includes a temperature and humidity monitoring unit and a temperature and humidity regulating unit. The temperature and humidity monitoring unit includes redundant PT100 platinum resistance temperature sensors and capacitive digital humidity sensors arranged in a matrix in the cavity of the proofing mechanism (2). The temperature and humidity regulating unit also includes a steam regulating valve and a humidification module. The steam regulating valve is an intelligent valve positioner that uses HART protocol communication. The humidification module includes a humidification pipe and a humidification regulating valve that is electrically connected to the control system to achieve fine adjustment of the humidification amount. The parameter closed-loop control module has a built-in fuzzy PID controller optimized based on the Q-learning algorithm. The fuzzy PID controller performs linkage control on the steam regulating valve, humidifier and exhaust fan of the temperature and humidity regulating unit according to the parameters collected by the temperature and humidity monitoring unit to achieve proportional continuous adjustment of the temperature and humidity of the proofing mechanism (2).

4. The intelligent continuous proofing and steaming system for pastries according to claim 1, characterized in that, The steaming mechanism (1) also includes a temperature detection unit and a pressure regulation unit. The temperature detection unit includes three sets of fiber optic distributed temperature sensors and wireless temperature nodes deployed in the steaming mechanism (1). The wireless temperature nodes use the Zigbee protocol to build a gridded monitoring network for real-time acquisition of the temperature near the noodle spot during the steaming process. The pressure regulation unit includes a diaphragm pressure reducing valve and a proportional control temperature regulating valve. The diaphragm pressure reducing valve uses PWM control to reduce the primary steam pressure to a preset working pressure. The proportional control temperature regulating valve has a built-in LVDT displacement sensor for dynamically adjusting the steam injection amount according to the change in the noodle spot's heat load. The parameter closed-loop control module also includes a SIL3 certified safety relay. The safety relay is electrically connected to the temperature detection unit and the pressure regulation unit. When the temperature near the noodle spot exceeds a preset threshold or the pressure inside the steaming mechanism (1) exceeds the third-level pressure protection threshold, it triggers over-limit protection and controls the conveying components to adjust their operating speed.

5. The intelligent continuous proofing and steaming system for pastries according to claim 1, characterized in that, The steam supply system also includes a micro-pressure injection device, a dry steam separator and a condensate drain valve. The micro-pressure injection device is located at the end of the steam inlet pipe (7) of the steaming section and is evenly distributed along the length of the steaming mechanism (1). It is used to inject steam evenly into the cavity of the steaming mechanism (1) in the form of micro-pressure. The dry steam separator is connected in series between the main steam pipe (11) and the steam inlet pipe (13) of the proofing section and the steam inlet pipe (7) of the steaming section. The dry steam separator has a built-in online moisture content analyzer based on the microwave resonance principle, which is used to separate water droplets in the steam to generate dry saturated steam. The condensate drain valves are installed at the lowest points of the steam inlet pipe (13) of the proofing section and the steam inlet pipe (7) of the steaming section.

6. The intelligent continuous proofing and steaming system for pastries according to claim 1, characterized in that, The conveying components include a drive motor, a conveyor belt, and a load-bearing structure; the drive motor is a variable frequency motor, and its output speed can be adjusted by the control system to match the proofing time and steaming time of different pastries. The load-bearing structure includes at least one of the following forms: Loading tray: The loading tray is made of food-grade material and is used to hold pastries and move with the conveyor belt; Pad layer: The pad layer is a non-stick pad that is placed on the conveyor belt along with the food. Release material layer: The release material layer is a silicone steam cloth, which is fixedly laid on the surface of the conveyor belt by a fixing clip, and the dough is placed directly on the release material layer.

7. The intelligent continuous proofing and steaming system for pastries according to claim 6, characterized in that, It also includes an automatic cleaning device (6) for cleaning the release material layer. The automatic cleaning device (6) is located below the return section of the conveying component and is electrically connected to the control system. The automatic cleaning device (6) includes a high-pressure spraying component and a drying component.

8. The intelligent continuous proofing and steaming system for pastries according to claim 1, characterized in that, The steaming mechanism (1) is equipped with an automatic product center temperature detection device (5) and an air curtain insulation device (4) at the end. The automatic product center temperature detection device (5) is electrically connected to the control system and is used to control the temperature sensor probe to be placed in the center of the steaming point to detect the surface temperature. The air curtain insulation device (4) reduces steam leakage at the inlet and outlet.

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