Intelligent dynamic temperature-control humidity-control fermentation device for bread and fermentation method of intelligent dynamic temperature-control humidity-control fermentation device

Abstract

The invention relates to the technical field of baking production, and discloses an intelligent dynamic temperature and humidity control fermentation device for bread and a fermentation method thereof.The intelligent dynamic temperature and humidity control fermentation device comprises a fermentation box provided with a cabinet door, and a tray assembly used for bearing dough is arranged in the fermentation box; a humidifying module used for conveying atomized water vapor to the environment in the box is embedded in the wall of a cavity on one side of the fermentation box, condensed water vapor at the top of the fermentation box is directionally guided through arrayed guide parts in a flow guide mechanism, the arrayed guide parts are regular in structure, and a stable water vapor dredging path can be formed; the liquid storage part can be used for intensively collecting condensate water guided by the guide part, so that the problem that the condensate water randomly flows in the box and condensate water drops randomly drop to the surface of the dough can be avoided, the sudden increase of local water content of the dough is avoided, a gluten network structure is prevented from being damaged, and the quality of the dough is improved. The fermentation process of each area of the dough is consistent.

Description

Technical Field

[0001] This invention relates to the field of baking production technology, specifically to an intelligent dynamic temperature and humidity controlled fermentation device for bread and its fermentation method. Background Technology

[0002] In the industrialized baking production and high-end pastry processing fields, precise temperature and humidity control during dough fermentation is a core technological element that determines the bread's fluffiness, texture, and appearance. Currently, mainstream box-type fermentation equipment generally creates the internal temperature and humidity environment through atomizing humidification modules and heating modules. However, during long-term high-humidity fermentation, condensation easily forms on the top of the box due to temperature differences. This condensation gradually gathers into water droplets and randomly drips onto the dough surface.

[0003] Such dripping can cause a sharp increase in local moisture content in the dough, disrupting the uniformity of the gluten network and leading to defects in the finished bread, such as localized collapse and uneven texture. Simultaneously, the temperature difference carried by the dripping water droplets can interfere with the microbial metabolic process of dough fermentation, reducing batch-to-batch consistency. Existing technologies sometimes use top insulation to reduce condensation, but this cannot fundamentally eliminate the problem of water vapor dripping. Other devices increase the airflow velocity inside the chamber to disperse moisture, but this can easily cause excessive evaporation of moisture from the dough surface, leading to new problems such as crust cracking. Therefore, we need to provide an intelligent dynamic temperature and humidity control fermentation device and its fermentation method for bread. Summary of the Invention

[0004] The purpose of this invention is to provide an intelligent dynamic temperature and humidity control fermentation device for bread. Through the array of guide parts in the flow guiding mechanism, the condensed water vapor at the top of the fermentation box is directionally guided. The array of guide parts has a regular structure and can form a stable water vapor conduction path, ensuring that the efficient flow guiding effect is maintained even under long-term high humidity fermentation conditions, so as to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: an intelligent dynamic temperature and humidity controlled fermentation device for bread, comprising:

[0006] The fermentation box is equipped with a cabinet door. Inside the fermentation box, there is a tray assembly for holding the dough. A humidification module for delivering atomized water vapor to the environment inside the box is embedded in one side of the cavity wall. A heating module for regulating the temperature field inside the box is embedded in the opposite side of the cavity wall. The fermentation box is also equipped with a power drive unit for driving the tray assembly to rotate circumferentially.

[0007] The fermentation box has a detachable top plate component on its inner wall. The bottom of the top plate component has an integrally formed flow guiding mechanism. The flow guiding mechanism is used to directionally guide the condensed water vapor at the top of the box to prevent condensed water from dripping onto the dough surface. The flow guiding mechanism includes multiple guide parts integrally formed on the bottom of the top plate component. The multiple guide parts are fixed to each other and arranged in an array at the bottom of the top plate component. A liquid storage part is also installed on one side of the inner wall of the fermentation box to collect the condensed water droplets guided by the flow guiding parts.

[0008] Preferably, the guide portion is a tapered shape that is wider at the top and narrower at the bottom, and the bottom of the guide portion is provided with a sloping part. The lowest point of the sloping part is provided with a liquid collection part, and the bottom of the liquid collection part is integrally formed with a tapered seat, the tip of the bottom of the tapered seat facing the liquid storage part.

[0009] Preferably, the liquid storage section includes a collection box disposed at the bottom of the conical seat, and the length of the collection box is slightly greater than the length of the top plate component. One side of the collection box is detachably installed on the inner side wall of the fermentation tank via a snap-fit ​​component.

[0010] Preferably, the snap-fit ​​component includes two slots at the bottom of the collection box, each slot containing a snap-fit ​​block. Both snap-fit ​​blocks are L-shaped and have one end fixed to the inner side wall of the fermentation chamber.

[0011] Preferably, the power drive unit includes a column rotatably installed inside the fermentation chamber, a driver for rotating the column is provided at the top of the fermentation chamber, a circular groove for rotating the column is provided inside the top plate component, and a collecting ring is fixedly installed on the surface of the column. The diameter of the collecting ring is larger than the diameter of the circular groove and is located below the circular groove for collecting water droplets at the circular groove.

[0012] Preferably, the tray assembly includes a sleeve and a tray body fixed to the surface of the column. The sleeve surface is provided with a support ring. The support ring and the sleeve are fixed by a plurality of rods arranged in an annular array. The tray body has an insertion groove inside that is slidably installed on the column. The bottom of the tray body has an annular limiting groove that is adapted to the support ring, so that the tray body is firmly placed on the support ring.

[0013] Preferably, the humidification module includes a water tank fixed to the top of the fermentation chamber, a water pipe installed on one side of the water tank via a control valve, and two atomizing nozzles connected to the bottom of the water pipe. The two atomizing nozzles are inclined and embedded inside the fermentation chamber, with the liquid discharge end of the atomizing nozzles facing the plate.

[0014] Preferably, the heating module includes a heat preservation cover embedded in one side of the fermentation box, a heating tube is fixedly installed inside the heat preservation cover, and the opening on one side of the heat preservation cover faces the plate body, and a protective net is fixedly installed inside.

[0015] Preferably, the inner wall of the fermentation tank is provided with a sensing unit, which includes a humidity sensor and a temperature sensor. The heating module and the humidification module are both electrically connected to the sensing unit.

[0016] A smart dynamic temperature and humidity controlled fermentation method for bread includes the following steps:

[0017] Place the dough to be fermented evenly on the tray of the tray assembly, and fit the tray with the support ring on the surface of the sleeve through the bottom annular limiting groove to complete the assembly of the tray assembly; close the fermentation chamber door, start the sensing unit, and enable the humidity sensor and temperature sensor to collect the initial temperature and humidity data inside the chamber in real time.

[0018] According to the fermentation process requirements of the dough, the target temperature and target humidity thresholds in the fermentation box are preset, and the sensing unit feeds back the collected initial temperature and humidity data to the control terminal to form a closed loop of temperature and humidity control.

[0019] Based on feedback data, the control terminal synchronously starts the heating module and the humidification module. The heating module outputs heat through the heating tube in the heat insulation cover to regulate the temperature field inside the chamber to the target temperature. The humidification module opens the control valve of the water tank and delivers water to the atomizing nozzle through the water pipe. The atomizing nozzle tilts towards the plate and sprays atomized water vapor to make the humidity inside the chamber reach the target humidity threshold.

[0020] The power drive unit is activated, and the drive column rotates the tray assembly in a circumferential direction, so that the dough on each tray is evenly exposed to the temperature and humidity environment inside the box, ensuring consistent fermentation. At the same time, the guide mechanism at the bottom of the top plate component directs the condensed water vapor at the top of the box. The guide part collects the condensed water into the liquid collection part through the inclined part, and then guides it into the collection box of the liquid storage part through the conical seat, preventing the condensed water from dripping onto the surface of the dough.

[0021] During fermentation, the sensing unit continuously collects temperature and humidity data inside the chamber. When the humidity exceeds the target threshold, the control terminal shuts off the humidification module; when the temperature falls below the target threshold, the control terminal controls the heating module to continue operating. As the column rotates, its surface collection ring collects condensate leaking from the circular groove of the top plate component, preventing water droplets from entering the power drive unit and affecting its operation. When the dough reaches the preset fermentation state, the sensing unit sends a signal to the control terminal, which then sequentially shuts off the power drive unit, heating module, and humidification module. The fermentation chamber door is then opened, the tray assembly is disassembled, and the fermented dough is removed, completing the entire fermentation process.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0023] The array of guide sections within the flow guiding mechanism directs the condensed water vapor from the top of the fermentation chamber. The well-organized array of guide sections forms a stable water vapor flow path, ensuring efficient flow even under prolonged high-humidity fermentation conditions. The liquid storage section collects the condensed water from the guide sections, preventing it from flowing randomly within the chamber and avoiding random dripping onto the dough surface. This prevents a sudden increase in localized moisture content in the dough, protects the gluten network structure, and ensures consistent fermentation throughout the dough. Attached Figure Description

[0024] Figure 1 This is a three-dimensional structural schematic diagram of the present invention;

[0025] Figure 2 This is an open perspective view of the fermentation tank of the present invention;

[0026] Figure 3 This is an exploded perspective view of the heating module of the present invention;

[0027] Figure 4 This is an exploded perspective view of the tray assembly of the present invention;

[0028] Figure 5 This is a bottom-view perspective view of the disc body of the present invention;

[0029] Figure 6 This is a perspective view of the humidification module of the present invention;

[0030] Figure 7 This is a perspective view of the flow guiding mechanism of the present invention;

[0031] Figure 8 This is a side view of the flow guiding mechanism of the present invention;

[0032] Figure 9 This is a cross-sectional view of the liquid storage section of the present invention;

[0033] Figure 10 This is a perspective view of the guide portion and the snap-fit ​​component of the present invention.

[0034] In the diagram: 1. Fermentation chamber; 2. Tray assembly; 21. Sleeve; 22. Tray body; 23. Support ring; 3. Humidification module; 31. Water tank; 32. Water pipe; 33. Atomizing nozzle; 4. Heating module; 41. Insulation cover; 42. Heating tube; 43. Protective net; 5. Power drive unit; 51. Column; 52. Circular groove; 53. Collection ring; 54. Driver; 6. Top plate component; 7. Flow guiding mechanism; 71. Guide part; 711. Sloping part; 712. Liquid collection part; 713. Conical seat; 72. Liquid storage part; 721. Collection box; 722. Snap-fit ​​part; 7221. Snap-fit ​​groove; 7222. Snap-fit ​​block; 8. Insertion groove; 9. Annular limiting groove; 10. Sensing unit. Detailed Implementation

[0035] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0036] This invention provides a technical solution: an intelligent dynamic temperature and humidity controlled fermentation device for bread, comprising:

[0037] The fermentation box 1 is equipped with a cabinet door. Inside the fermentation box 1, there is a tray assembly 2 for holding the dough. A humidification module 3 for conveying atomized water vapor to the environment inside the box is embedded in one side of the cavity wall of the fermentation box 1. A heating module 4 for regulating the temperature field inside the box is embedded in the opposite side of the cavity wall. The fermentation box 1 is also equipped with a power drive unit 5 for driving the tray assembly 2 to rotate circumferentially.

[0038] The fermentation box 1 has a detachable top plate component 6 installed on the top of its inner wall. The bottom of the top plate component 6 is integrally formed with a flow guiding mechanism 7. The flow guiding mechanism 7 is used to directionally guide the condensed water vapor at the top of the box to prevent the condensed water from dripping onto the surface of the dough. The flow guiding mechanism 7 includes multiple guide parts 71 integrally formed on the bottom of the top plate component 6. The multiple guide parts 71 are fixed to each other and arranged in an array on the bottom of the top plate component 6. A liquid storage part 72 is also installed on one side of the inner wall of the fermentation box 1 to collect the condensed water droplets guided by the flow guiding parts 71.

[0039] Specifically, the flow guiding mechanism 7 guides the condensed water vapor at the top of the fermentation box 1 in a directional manner through the array-type guide parts 71. The array-type guide parts 71 have a regular structure and can form a stable water vapor conduction path, ensuring that the flow guiding effect remains efficient even under long-term high-humidity fermentation conditions. The liquid storage part 72 can collect the condensed water guided by the guide parts 71 in a concentrated manner, preventing the condensed water from flowing randomly in the box and avoiding the problem of condensed water droplets randomly dripping onto the surface of the dough. This prevents the local water content of the dough from increasing suddenly, prevents the gluten network structure from being damaged, and ensures that the fermentation process in all areas of the dough is consistent.

[0040] The guide section 71 is a tapered shape that is wider at the top and narrower at the bottom, and the bottom of the guide section 71 is provided with a sloping part 711. The lowest point of the sloping part 711 is provided with a liquid collecting part 712. The bottom of the liquid collecting part 712 is integrally formed with a tapered seat 713, and the bottom tip of the tapered seat 713 faces the liquid storage part 72.

[0041] like Figure 10As shown, the guide part 71 is a cone shape with a wider top and a narrower bottom at a preset angle, and its bottom extends integrally to form a sloping part 711. The sloping part 711 is gradually inclined in the direction towards the liquid storage part 72. The liquid collection part 712 is a tank structure formed by an integral recess at the lowest point of the sloping part 711 of the guide part 71. The conical seat 713 is integrally formed vertically downward at the bottom of the tank of the liquid collection part 712. A guide channel is formed through the conical tip, so that the condensate slides down the side wall of the conical seat 713. The guide part 71 and the top plate component 6 are preferably made of food-grade 304 stainless steel.

[0042] The bottom tip of the conical seat 713 is aligned with the liquid storage section 72 to ensure that the condensate guided by the guide section 71, the liquid collection section 712, and the conical seat 713 can accurately fall into the liquid storage section 72; the array of guide sections 71 covers the entire bottom area of ​​the top plate component 6, and together with the top plate component 6, forms a full-range water vapor interception and drainage area at the top of the box, avoiding drainage blind spots.

[0043] The liquid storage section 72 includes a collection box 721 disposed at the bottom of the conical seat 713, and the length of the collection box 721 is slightly greater than the length of the top plate member 6. One side of the collection box 721 is detachably installed on the inner wall of the fermentation tank 1 via a snap fastener 722.

[0044] like Figure 9 As shown, the collection box 721 is a slotted structure with an open top. Its inner bottom surface can be set at a slight tilt angle to further guide the condensate to one side of the box, making it easy to pour out later. When the condensate flows into the collection box 721 through the conical seat 713, it is centrally stored through the box body to prevent the condensate from flowing everywhere.

[0045] Furthermore, the collection box 721 is preferably made of food-grade 304 stainless steel. The stainless steel material is easy to clean and disinfect. The collection box 721 is precisely aligned with the conical seat 713 of the diversion mechanism 7 to receive all the diverted condensate. Its detachable design works in conjunction with the detachable structure of the top plate component 6 to facilitate comprehensive cleaning and maintenance of the interior of the fermentation tank 1, the diversion mechanism 7, and the collection box 721.

[0046] The snap-fit ​​component 722 includes two slots 7221 formed at the bottom of the collection box 721. Each slot 7221 has a snap-fit ​​block 7222. Both snap-fit ​​blocks 7222 are L-shaped and one end is fixed to the inner side wall of the fermentation box 1.

[0047] like Figure 10 As shown, one end of the L-shaped card block 7222 is fixedly connected to the inner wall of the fermentation tank 1 by welding, and the other end is set horizontally; the card groove 7221 at the bottom of the collection box 721 is in clearance fit with the horizontal end of the L-shaped card block 7222, and the collection box 721 is detachably fixed by the card groove 7221 and the card block 7222 engaging.

[0048] During installation, align the slot 7221 at the bottom of the collection box 721 with the vertical end of the L-shaped locking block 7222, and push it in vertically to complete the locking and fixing. During disassembly, pull the collection box 721 in the opposite direction to separate the slot 7221 from the locking block 7222. The two L-shaped locking blocks 7222 are symmetrically arranged and work together with the slot 7221 at the bottom of the collection box 721 to form a two-point support structure, ensuring that the collection box 721 is evenly stressed after installation. The locking structure works in conjunction with the liquid storage function of the collection box 721 to ensure that the collection box 721 stably receives condensate and facilitates quick disassembly and cleaning.

[0049] The power drive unit 5 includes a column 51 rotatably installed inside the fermentation box 1. The top of the fermentation box 1 is provided with a driver 54 for rotating the column 51. The top plate component 6 is provided with a circular groove 52 for rotating the column 51. A collection ring 53 is fixedly installed on the surface of the column 51. The diameter of the collection ring 53 is larger than the diameter of the circular groove 52 and is located below the circular groove 52 for collecting water droplets at the circular groove 52.

[0050] like Figure 3 As shown, the column 51 is rotatably connected to the top and bottom inner walls of the fermentation tank 1 through bearings to ensure smooth rotation; the driver 54 is fixedly installed on the outer side of the top of the fermentation tank 1 through a flange or bracket, and its output shaft passes through the top wall of the fermentation tank 1 and is coaxially fixedly connected to the top of the column 51 through a coupling. A heat insulation part is provided between the column 51 and the driver 54 to provide heat insulation. The fermentation tank 1 emits relatively little heat, which will not affect the use of the driver 54. The driver 54 is a geared motor.

[0051] Specifically, after the driver 54 is started, it drives the column 51 to rotate circumferentially around its own axis through the output shaft and coupling. The column 51 then drives the tray assembly 2 to rotate synchronously. The circular groove 52 of the top plate component 6 provides clearance space for the rotation of the column 51 to avoid interference. The condensate generated at the circular groove 52 will drip into the collection ring 53 below. The annular structure of the collection ring 53 can intercept water droplets in all directions to prevent water droplets from flowing along the column 51.

[0052] The tray assembly 2 includes a sleeve 21 fixed to the surface of the column 51 and a tray 22. The surface of the sleeve 21 is provided with a support ring 23. The support ring 23 and the sleeve 21 are fixed by a plurality of rods distributed in an annular array. The tray 22 has an insertion groove 8 that is slidably installed on the column 51. The bottom of the tray 22 has an annular limiting groove 9 that is adapted to the support ring 23, so that the tray 22 is firmly placed on the support ring 23.

[0053] like Figure 5As shown, when the column 51 rotates, it drives the sleeve 21 to rotate synchronously. The sleeve 21 drives the support ring 23 to rotate through the rod. The support ring 23 drives the disk 22 to rotate synchronously in the circumferential direction through the interlocking action of the annular limiting groove 9 and the disk 22. The rods are arranged in a ring array, which can reduce the obstruction of airflow in the box while ensuring the stability of the support, and ensure the uniformity of the temperature and humidity field. The dual positioning structure of the disk 22 can prevent the offset or shaking during the rotation.

[0054] It is worth noting that the sleeve 21, support ring 23, and rod are preferably made of stainless steel, which has good structural strength; the tray 22 is preferably made of food-grade stainless steel or moisture-resistant food-grade plastic, and the surface can be treated with anti-slip treatment to prevent the dough from sliding when placed, while also facilitating cleaning. The tray assembly 2 and the power drive unit 5 work together to realize the dynamic fermentation of the dough, so that each layer of dough is evenly exposed to the temperature and humidity environment; the detachable design of the tray 22 works in conjunction with the door of the fermentation box 1 to facilitate the loading and unloading of dough and the cleaning of the equipment.

[0055] The humidification module 3 includes a water tank 31 fixed on the top of the fermentation box 1. A water pipe 32 is installed on one side of the water tank 31 through a control valve. Two atomizing nozzles 33 are connected to the bottom of the water pipe 32. The two atomizing nozzles 33 are inclined and embedded inside the fermentation box 1, and the liquid discharge end of the atomizing nozzles 33 faces the plate 22.

[0056] like Figure 6 As shown, the water tank 31 is fixed to the top of the fermentation tank 1 by a bracket. One end of the water pipe 32 is connected to the outlet of the water tank 31 through a flange joint, and the other end passes through the top wall of the fermentation tank 1 and is connected to two atomizing nozzles 33. The control valve is connected in series at the end of the water pipe 32 near the water tank 31. The atomizing nozzles 33 are fixed to the cavity wall of one side of the fermentation tank 1 by an embedded mounting base and are arranged at an inclined angle.

[0057] When the sensing unit 10 detects that the humidity inside the box is lower than the preset threshold, the control valve opens automatically. Water in the water tank 31 is transported to the atomizing nozzle 33 through the water pipe 32 under the action of gravity or a micro water pump. The atomizing nozzle 33 atomizes the water into tiny water droplets and sprays them towards the tray body 22 of the tray assembly 2 along the inclined direction, so that the atomized water vapor can quickly spread to the entire area inside the box and increase the humidity inside the box.

[0058] The heating module 4 includes a heat preservation cover 41 embedded in one side of the fermentation box 1, a heating tube 42 is fixedly installed inside the heat preservation cover 41, and the opening on one side of the heat preservation cover 41 faces the plate 22, and a protective net 43 is fixedly installed inside.

[0059] like Figure 3As shown, when the sensing unit 10 detects that the temperature inside the box is lower than the preset threshold, the heating tube 42 is powered on and heats up. The heat diffuses directionally into the box under the action of the heat insulation cover 41, reducing the loss of heat to the wall of the fermentation box 1 and quickly building a uniform temperature field. The protective net 43 can prevent foreign objects from contacting the heating tube 42 and causing safety hazards, while also preventing the dough or tray assembly 2 from interfering with the heating tube 42 when it rotates.

[0060] Specifically, the heat insulation cover 41 is made of high-temperature resistant heat insulation material (such as ceramic fiber) and metal shell, which has good heat insulation performance; the heating tube 42 is made of stainless steel electric heating tube 42, which has the characteristics of high temperature resistance, corrosion resistance and high heating efficiency; the protective net 43 is made of stainless steel wire mesh, which has good high temperature resistance and structural strength.

[0061] The inner wall of the fermentation chamber 1 is provided with a sensing unit 10, which includes a humidity sensor and a temperature sensor. The heating module 4 and the humidifying module 3 are both electrically connected to the sensing unit 10.

[0062] like Figure 3 As shown, the humidity sensor and temperature sensor collect the temperature and humidity data inside the chamber in real time and convert the data into electrical signals to be transmitted to the control terminal. The control terminal compares the collected data with the preset threshold. When the temperature is lower than the threshold, the heating module 4 is controlled to start heating. When the humidity is lower than the threshold, the humidification module 3 is controlled to start humidification. When the temperature and humidity reach the threshold, the corresponding module is controlled to stop, realizing dynamic closed-loop control.

[0063] It should be noted that the sensing unit 10, as the core detection component, works in conjunction with the heating module 4, the humidification module 3, and the control terminal to form an intelligent control system. Its placement works in conjunction with components such as the tray assembly 2 and the flow guiding mechanism 7 to avoid the detection area being affected by local airflow and condensation, ensuring that the detection data accurately reflects the temperature and humidity status of the entire chamber.

[0064] A smart dynamic temperature and humidity controlled fermentation method for bread includes the following steps:

[0065] Place the dough to be fermented evenly on the tray body 22 of the tray assembly 2, and fit and snap the tray body 22 with the support ring 23 on the surface of the sleeve 21 through the bottom annular limiting groove 9 to complete the assembly of the tray assembly 2; close the cabinet door of the fermentation box 1, start the sensing unit 10, and enable the humidity sensor and temperature sensor to collect the initial temperature and humidity data inside the box in real time.

[0066] According to the fermentation process requirements of the dough, the target temperature and target humidity thresholds in the fermentation box 1 are preset, and the sensing unit 10 feeds back the collected initial temperature and humidity data to the control terminal to form a closed loop of temperature and humidity control.

[0067] Based on the feedback data, the control terminal synchronously starts the heating module 4 and the humidification module 3. The heating module 4 outputs heat through the heating tube 42 in the heat insulation cover 41 to regulate the temperature field inside the box to the target temperature. The humidification module 3 opens the control valve of the water tank 31 and delivers water to the atomizing nozzle 33 through the water pipe 32. The atomizing nozzle 33 tilts towards the plate 22 to spray atomized water vapor, so that the humidity inside the box reaches the target humidity threshold.

[0068] The power drive unit 5 is activated, and the drive column 51 drives the tray assembly 2 to rotate circumferentially, so that the dough on each layer of tray 22 is evenly contacted with the temperature and humidity environment inside the box, ensuring consistent fermentation. At the same time, the guide mechanism 7 at the bottom of the top plate component 6 directs the condensed water vapor at the top of the box. The guide part 71 collects the condensed water into the liquid collection part 712 through the inclined part 711, and then guides it into the collection box 721 of the liquid storage part 72 through the conical seat 713, preventing the condensed water from dripping onto the surface of the dough.

[0069] During fermentation, the sensing unit 10 continuously collects temperature and humidity data inside the chamber. When the humidity is higher than the target threshold, the control terminal shuts off the humidification module 3. When the temperature is lower than the target threshold, the control terminal controls the heating module 4 to continue working. During the rotation of the column 51, the collecting ring 53 on its surface collects the condensate leaking from the circular groove 52 of the top plate component 6 to prevent water droplets from entering the power drive unit 5 and affecting its operation. When the dough reaches the preset fermentation state, the sensing unit 10 sends a signal to the control terminal, which then shuts off the power drive unit 5, the heating module 4, and the humidification module 3 in sequence. The fermentation chamber 1 door is opened, the tray assembly 2 is disassembled, and the fermented dough is taken out, completing the entire fermentation process.

[0070] It should be noted that the above electrical components are all existing technology products. They are selected, installed and debugged by those skilled in the art according to the needs of use to ensure that all electrical appliances can work normally. The components are all general standard parts or components known to those skilled in the art. Their structure and principle can be known by those skilled in the art through technical manuals or conventional experimental methods. The applicant does not impose any specific restrictions here.

[0071] The specific instructions for use are as follows: First, place multiple dough balls evenly on the tray 22. Insert the groove 8 into the column 51 on one side of the tray 22 and place the tray 22 on top of the support ring 23. Place the annular limiting groove 9 at the bottom of the tray 22 against the top of the support ring 23 to limit the movement. Close the cabinet door. The sensing unit 10 (temperature sensor and humidity sensor) on the inner wall of the fermentation box 1 collects the initial temperature and humidity data in the box in real time and feeds it back to the control terminal. The control terminal triggers the heating module 4 and the humidification module 3 to work together according to the preset fermentation process parameters. The heating tube 42 in the heating module 4 is powered on and releases heat. The heat is diffused directionally into the space inside the box through the heat preservation cover 41, which prevents heat loss and forms a uniform temperature field until the temperature inside the box reaches the target threshold. The control valve of the humidification module 3 is opened, and the water in the water tank 31 is transported to the inclined atomizing nozzle 33 through the water pipe 32. The nozzle atomizes the water and sprays it toward the tray 22 of the tray assembly 2, which quickly increases the humidity inside the box to the preset range and provides a suitable humidity environment for dough fermentation.

[0072] Once the temperature and humidity reach the target threshold, the power drive unit 5 starts and drives the column 51 to rotate circumferentially. The column 51 drives the sleeve 21 and support ring 23 fixed on the surface to rotate synchronously, thereby pulling the disc 22, which is clamped on the support ring 23, to rotate.

[0073] During the high-humidity fermentation process, the hot and humid air inside the chamber rises and comes into contact with the relatively cool bottom of the top plate component 6, condensing to form water droplets. At this time, the array-type guide section 71, which is integrally formed at the bottom of the top plate, plays a guiding role. The guide section 71 has a conical structure that is wider at the top and narrower at the bottom. Its bottom sloping part 711 can guide the condensed water droplets to the lowest liquid collection section 712. The conical seat 713 at the bottom of the liquid collection section 712 directs the water droplets to the collection box 721 of the liquid storage section 72 on one side of the inner wall of the fermentation chamber 1, fundamentally preventing the condensed water from dripping onto the surface of the dough. At the same time, the collection ring 53 on the surface of the column 51 can intercept and collect the small amount of condensed water that leaks from the circular groove 52 of the top plate component 6.

[0074] The sensing unit 10 continuously monitors the temperature and humidity inside the chamber, and the control terminal dynamically adjusts the start and stop status of the heating module 4 and the humidification module 3 based on the feedback data to ensure that the temperature and humidity are always maintained within the process requirements. After fermentation is completed, the detachable liquid storage section 72 and the collection box 721 are easy to clean and maintain.

[0075] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A smart dynamic temperature and humidity controlled fermentation device for bread, characterized in that, include: A fermentation box (1) equipped with a cabinet door is provided inside, with a tray assembly (2) for supporting dough. A humidification module (3) for supplying atomized water vapor to the environment inside the box is embedded in one side cavity wall of the fermentation box (1), and a heating module (4) for regulating the temperature field inside the box is embedded in the opposite side cavity wall. The fermentation box (1) is also provided with a power drive unit (5) for driving the tray assembly (2) to rotate circumferentially. A top plate component (6) is detachably assembled on the top of the inner wall of the fermentation box (1). (6) has an integrally formed flow guiding mechanism (7) at the bottom. The flow guiding mechanism (7) is used to guide the condensed water vapor at the top of the box in a directional manner to prevent the condensed water from dripping onto the surface of the dough. The flow guiding mechanism (7) includes multiple guide parts (71) integrally formed at the bottom of the top plate component (6). The multiple guide parts (71) are fixed to each other and arranged in an array at the bottom of the top plate component (6). The inner wall of the fermentation box (1) is also equipped with a liquid storage part (72) for collecting the condensed water droplets guided by the flow guiding parts (71).

2. The intelligent dynamic temperature and humidity controlled fermentation device for bread according to claim 1, characterized in that: The guide part (71) is a tapered shape that is wider at the top and narrower at the bottom, and the bottom of the guide part (71) is provided with a sloping part (711). The lowest point of the sloping part (711) is provided with a liquid collection part (712). The bottom of the liquid collection part (712) is integrally formed with a conical seat (713), and the bottom tip of the conical seat (713) faces the liquid storage part (72).

3. The intelligent dynamic temperature and humidity control fermentation device for bread according to claim 2, characterized in that: The liquid storage section (72) includes a collection box (721) located at the bottom of the conical seat (713), and the length of the collection box (721) is slightly greater than the length of the top plate component (6). One side of the collection box (721) is detachably installed on the inner wall of the fermentation tank (1) via a snap-fit ​​component (722).

4. The intelligent dynamic temperature and humidity control fermentation device for bread according to claim 3, characterized in that: The snap-fit ​​component (722) includes two slots (7221) at the bottom of the collection box (721), and each slot (7221) has a snap-fit ​​block (7222). Both snap-fit ​​blocks (7222) are L-shaped and one end is fixed to the inner side wall of the fermentation box (1).

5. The intelligent dynamic temperature and humidity control fermentation device for bread according to claim 1, characterized in that: The power drive unit (5) includes a column (51) rotatably installed inside the fermentation box (1). The top of the fermentation box (1) is provided with a driver (54) for rotating the column (51). The top plate component (6) is provided with a circular groove (52) for rotating the column (51). A collection ring (53) is fixedly installed on the surface of the column (51). The diameter of the collection ring (53) is larger than the diameter of the circular groove (52) and it is located below the circular groove (52) for collecting water droplets at the circular groove (52).

6. The intelligent dynamic temperature and humidity controlled fermentation device for bread according to claim 5, characterized in that: The tray assembly (2) includes a sleeve (21) fixed to the surface of the column (51) and a tray (22). The surface of the sleeve (21) is provided with a support ring (23). The support ring (23) and the sleeve (21) are fixed by a plurality of rods arranged in annular array. The tray (22) has an insertion groove (8) that is slidably installed on the column (51) inside. The bottom of the tray (22) has an annular limiting groove (9) that is adapted to the support ring (23) for the tray (22) to be firmly placed on the support ring (23).

7. The intelligent dynamic temperature and humidity control fermentation device for bread according to claim 6, characterized in that: The humidification module (3) includes a water tank (31) fixed on the top of the fermentation box (1). A water pipe (32) is installed on one side of the water tank (31) through a control valve. The bottom of the water pipe (32) is connected to two atomizing nozzles (33). The two atomizing nozzles (33) are inclined and embedded inside the fermentation box (1), and the liquid discharge end of the atomizing nozzles (33) faces the plate (22).

8. The intelligent dynamic temperature and humidity control fermentation device for bread according to claim 6, characterized in that: The heating module (4) includes a heat preservation cover (41) embedded in one side of the fermentation box (1), a heating tube (42) is fixedly installed inside the heat preservation cover (41), and the opening on one side of the heat preservation cover (41) faces the plate (22), and a protective net (43) is fixedly installed inside.

9. The intelligent dynamic temperature and humidity control fermentation device for bread according to claim 8, characterized in that: The fermentation chamber (1) is equipped with a sensing unit (10) on its inner wall. The sensing unit (10) includes a humidity sensor and a temperature sensor. The heating module (4) and the humidifying module (3) are both electrically connected to the sensing unit (10).

10. A method for intelligent dynamic temperature and humidity control fermentation of bread, characterized in that, The process includes the following steps: The dough to be fermented is evenly placed on the tray body (22) of the tray assembly (2), and the tray body (22) is fitted and snapped into place with the support ring (23) on the surface of the sleeve (21) via the bottom annular limiting groove (9), thus completing the assembly of the tray assembly (2); the door of the fermentation box (1) is closed, and the sensing unit (10) is activated to allow the humidity sensor and temperature sensor to collect the initial temperature and humidity data inside the box in real time; according to the fermentation process requirements of the dough, the target temperature and target humidity thresholds inside the fermentation box (1) are preset, and the sensing unit (10) feeds back the collected initial temperature and humidity data to the control terminal to form a temperature... Humidity control closed loop; the control terminal synchronously starts the heating module (4) and the humidification module (3) according to the feedback data; the heating module (4) outputs heat through the heating tube (42) in the heat insulation cover (41) to regulate the temperature field inside the box to the target temperature; the humidification module (3) opens the control valve of the water tank (31) and delivers water to the atomizing nozzle (33) through the water pipe (32). The atomizing nozzle (33) sprays atomized water vapor at an angle toward the tray (22) so that the humidity inside the box reaches the target humidity threshold; the power drive unit (5) is started, and the drive column (51) drives the tray assembly (2) to rotate circumferentially, so that the humidity inside the box reaches the target humidity threshold. The dough on each tray (22) is evenly exposed to the temperature and humidity environment inside the box, ensuring consistent fermentation. At the same time, the guide mechanism (7) at the bottom of the top plate component (6) directs the condensate vapor at the top of the box. The guide part (71) collects the condensate into the liquid collection part (712) through the inclined part (711), and then guides it through the conical seat (713) to the collection box (721) of the liquid storage part (72), preventing the condensate from dripping onto the surface of the dough. During fermentation, the sensing unit (10) continuously collects temperature and humidity data inside the box. When the humidity is higher than the target threshold, the control terminal shuts off the humidification module (3). When the temperature is lower than the target threshold, the control unit shuts off the humidification module (3). When the temperature is below the target threshold, the control terminal controls the heating module (4) to continue working. During the rotation of the column (51), the collecting ring (53) on its surface collects the condensate leaking from the groove (52) of the top plate component (6) to prevent water droplets from entering the power drive unit (5) and affecting the operation. When the dough reaches the preset fermentation state, the sensing unit (10) sends a signal to the control terminal, and the control terminal shuts down the power drive unit (5), the heating module (4), and the humidification module (3) in sequence. The fermentation box (1) door is opened, the tray assembly (2) is disassembled, and the fermented dough is taken out to complete the entire fermentation process.

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