Bread processing fermentation device

Abstract

The fermentation device for bread processing comprises a cabinet body, the cabinet body comprises ventilation layers and fermentation layers which are sequentially and alternately arranged from top to bottom, the fermentation layers further comprise fermentation bins and ventilation bins which are continuously and alternately arranged from left to right, and sliding rails parallel to each other are arranged on the two sides in a cavity of each fermentation bin; a tray assembly is arranged between the sliding rails on the two sides in a sliding mode, door plates which are oppositely opened are arranged on the two sides of an opening in the front end of the fermentation bin, every two door plates are connected with the corresponding tray assembly, and each fermentation layer is transversely communicated and rotationally provided with a transmission shaft; the transmission shaft of each fermentation layer is transversely arranged at the bottoms of the sliding rails, a transmission gear is arranged at the end, between the two sliding rails of the fermentation bin, of the transmission shaft, the transmission gear is in transmission connection with the tray assembly, a ventilation assembly is arranged on the transmission shaft arranged on the ventilation bin, the ventilation assembly in each ventilation bin extends upwards to the ventilation layer, and the effect is better.

Description

Technical Field

[0001] This invention relates to the field of bread fermentation equipment technology, specifically to a bread processing fermentation device. Background Technology

[0002] During fermentation, bread dough requires a relatively stable temperature and humidity environment to ensure normal yeast metabolism and uniform expansion of the dough volume. Therefore, existing bread fermentation equipment typically includes a fermentation chamber, a heating device, and a tray or pallet to hold the bread dough. By heating and maintaining the temperature inside the chamber, the bread dough completes the fermentation process in a suitable warm environment.

[0003] In actual mass production, bread fermentation equipment typically operates in batches. After one batch of dough has fermented, the tray is removed from the fermentation chamber, the fermented dough is taken out, and then the tray carrying the new batch of dough is inserted into the fermentation chamber to continue fermentation. During this process, the fermentation chamber is often in a high-temperature and high-humidity state after the previous batch of dough has fermented. Therefore, during bread fermentation, it is necessary to restore the ambient temperature or lower the temperature after the previous batch of dough has fermented to meet the fermentation environment of the new dough, while simultaneously releasing accumulated heat to prevent the formation of liquid steam that could interfere with the fermentation of the dough and affect its texture and shape.

[0004] In the prior art, for example, Chinese patent CN215224366U discloses a fermentation device for bread production and processing. Its structure includes a fermentation chamber, heating pipes, a support plate, etc., and the heating pipes installed inside the fermentation chamber provide a heat source to the internal fermentation space, allowing the bread dough to complete the fermentation process within the chamber. This technology focuses on controlling the temperature of the bread fermentation environment through the cooperation of the heating pipes and the internal structure of the chamber. However, it is relatively inefficient because the internal temperature and humidity environment of the fermentation chamber needs to wait for the fermentation space to cool naturally after a batch of bread dough has fermented, which affects the efficiency of mass bread production. Summary of the Invention

[0005] To address the aforementioned problems, the present invention provides a bread processing fermentation apparatus to solve the technical problems mentioned in the background section.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A fermentation device for bread processing includes a cabinet. The cabinet includes ventilation layers and fermentation layers arranged alternately from top to bottom. Each fermentation layer includes fermentation chambers and ventilation chambers arranged alternately from left to right. Parallel slide rails are provided on both sides of the cavity of each fermentation chamber. A tray assembly is slidably arranged between the slide rails. Doors that open opposite each other are provided on both sides of the front opening of each fermentation chamber. Every two door panels are connected to a corresponding tray assembly. Each fermentation layer has a horizontally rotatable drive shaft. Multiple drive shafts arranged from top to bottom are connected to each other. The drive shaft of each fermentation layer is horizontally placed at the bottom of the slide rails. A drive gear is provided at the end of the drive shaft placed between the two slide rails of the fermentation chamber. The drive gear is connected to the tray assembly. A ventilation assembly is provided on the drive shaft of the ventilation chamber. The ventilation assembly in each ventilation chamber extends upward to the ventilation layer.

[0007] Preferably, each of the ventilation layer and fermentation layer connected vertically is set as a group, and multiple groups of ventilation layers and fermentation layers connected vertically are stacked from top to bottom. Each ventilation layer is equipped with a filter screen around its circumference, and a partition is provided between the fermentation chamber in the fermentation layer and the ventilation layer. The ventilation chamber in the fermentation layer and the ventilation layer are connected.

[0008] Preferably, the tray assembly includes a tray plate, on both sides of which a plurality of insertion holes are continuously opened. A support rod is provided on the side of each insertion hole opposite to the insertion hole opening. An elastic element is arranged around the outside of the support rod. Limiting channels parallel to the support rod are opened on the inner wall of the insertion holes on both sides of the support rod.

[0009] Preferably, a plug is inserted into the socket, and one end of the plug has a mating hole extending into the interior. The end of the plug with the mating hole is embedded into the socket of the support plate, and the mating hole is set corresponding to the support rod. The end face of the plug with the mating hole abuts against the elastic element on the outside of the support rod. Limiting blocks are provided on both sides of the plug, and the limiting blocks on both sides of the plug are slidably set in the limiting holes. A baffle is provided on the outer end of the plug, and multiple fixed pulleys are arrayed at the bottom of the baffle. The fixed pulleys at the lower end of the baffle are slidably embedded in the slide rail on the corresponding side.

[0010] Preferably, the slide rails are continuously opened on the inner side of the slide rails, and the sliding of the slide rails on both sides of each fermentation chamber is correspondingly arranged. The distance between the two corresponding slide rails gradually narrows along their length direction from the width near the front opening end of the fermentation chamber to the narrowness near the back plate end of the fermentation chamber, thereby forming a pair of guide structures with a gradually narrowing distance.

[0011] Preferably, a toothed rail is continuously laid along the length of the pallet at the lower middle part, and a transmission gear is provided along the drive shaft at the position of the toothed rail at the lower end of each pallet to mesh with the toothed rail, so as to drive each pallet to move synchronously.

[0012] Preferably, the lower end face of the tray is provided with L-shaped first connecting pieces on both sides, the first connecting pieces are provided with upward protruding fixed shafts, and the fixed shafts are rotatably connected to forward extending pull rods. The inner side of the door panel is provided with a second connecting piece, and the other end of the pull rod is axially connected to the second connecting piece on the corresponding side door panel, so that the tray drives the door panel to open and close during the sliding process.

[0013] Preferably, the drive shaft is fixedly mounted on a section of the ventilation chamber with two first connecting plates arranged symmetrically on the left and right. The upper end of the first connecting plate is shaft-connected to a second connecting plate, and the upper end of the second connecting plate is shaft-connected to a connecting block. The upper ends of the two connecting blocks are fixedly covered with sealing plates with an area equal to the top opening of the ventilation chamber. Four outwardly extending connecting rings are arranged in a matrix on both sides of the upper end surface of the sealing plate.

[0014] Preferably, each of the ventilation chambers has four limiting posts arranged in a matrix of corresponding sealing plate connecting rings on both sides of the upper port, and each connecting ring can slide up and down on the corresponding limiting post.

[0015] Preferably, a heating wire is provided on the back plate of the fermentation layer.

[0016] The present invention has the following beneficial effects: In this invention, during the process of inserting or removing the fermentation chamber along the slide rail, the tray assembly, through the transmission connection between the tray assembly, the drive shaft, and the ventilation assembly, keeps the fermentation chamber in a relatively closed fermentation state when the tray is inserted, and simultaneously drives the ventilation assembly in the ventilation chamber to open when the tray is removed, thereby realizing the automatic switching between fermentation and ventilation conditions, reducing manual operation steps, and improving batch connection efficiency.

[0017] In this invention, when the tray assembly slides along the slide rail into the fermentation chamber, the inserts on both sides of the tray gradually shrink due to the narrowing gap between the slide rails, causing them to retract into the tray's insertion holes. This pulls the baffle inward, clamping the bread dough placed on the upper part of the tray, forming a more stable tray state and preventing the bread dough from expanding outward during fermentation, thus maintaining a better fermentation shape and a more aesthetically pleasing appearance. Conversely, when the tray slides outward, the inserts on both sides are pushed out by the elastic element due to the elastic element's reset principle, causing the baffle to open and detach from the fermented bread dough, preventing the bread dough from sticking together and facilitating the handling of the bread by the staff.

[0018] In this invention, when the tray is inserted, the drive shaft rotates, causing the first and second connecting plates placed in the ventilation chamber to swing downwards. This causes the sealing plate to move downwards along the limiting post until it seals the upper port of the ventilation chamber, completely isolating the fermentation layer from the ventilation layer to form a closed heating space, providing a better fermentation environment for the bread dough. When the tray is pulled out, the drive shaft drives the first and second connecting plates to open upwards, allowing the sealing plate to open the conductive space between the fermentation layer and the ventilation layer. Due to the natural upward tendency of hot air during fermentation, the hot air gathers on the upper layer of the fermentation layer. When the tray is pulled out, the door also opens simultaneously, automatically forming an upward heat dissipation channel between the door and the sealing plate, achieving natural heat and moisture dissipation inside the chamber. Filters are installed around the ventilation layer, preventing dust from entering while forming air ducts from all directions, accelerating heat dissipation efficiency. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the overall structure of the device of the present invention; Figure 2 This is a front view of the device of the present invention; Figure 3 for Figure 2 A partial structural diagram of A in the middle; Figure 4 This is a schematic diagram of the internal structure of the ventilation layer of the device of the present invention; Figure 5 This is a schematic diagram of the tray assembly in the device of the present invention; Figure 6 This is a side view of the tray in the device of the present invention; Figure 7 This is a schematic diagram of the structure of the insertion block in the device of the present invention; Figure 8 This is a schematic diagram of the transmission shaft in the device of the present invention; Figure 9 This is a schematic diagram of the slide rail structure in this device.

[0020] Explanation of annotations in the diagram: 1. Cabinet body; 101. Ventilation layer; 102. Fermentation layer; 103. Filter screen; 104. Fermentation chamber; 105. Ventilation chamber; 106. Door panel; 107. Heating wire; 108. Slide rail; 2. Drive motor; 201. Drive shaft; 202. Drive gear; 3. Support plate; 301. Insertion hole; 302. Limiting hole; 303. Gear rail; 304. First connecting piece; 305. Second connecting piece; 4. Support rod; 401. Elastic element; 402. Pull rod; 5. Insert block; 501. Docking hole; 502. Limiting block; 503. Baffle; 504. Fixed pulley; 6. First connecting plate; 601. Second connecting plate; 7. Sealing plate; 701. Connecting ring; 702. Connecting block; 8. Limiting post. Detailed Implementation

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0022] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of the present invention. However, the present invention can be practiced in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0023] In the description of this invention, it should be understood that the terms "upper," "lower," "front," "rear," "left," "right," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0024] Because bread fermentation typically requires a warm space to provide a more comfortable fermentation environment for the dough, and is quite sensitive to ambient temperature, continuous heating can lead to over-fermentation or the accumulation of heat in the fermentation chamber 104, forming moisture that affects the fermentation process and subsequent texture. Therefore, the fermentation environment needs to be controlled during the bread dough production process. After one batch of dough has finished fermenting, the space temperature needs to be reset to prepare for the next batch. Existing fermentation equipment usually has exhaust ventilation or waits for the fermentation space to cool naturally. Installing exhaust ventilation can create localized strong airflow, which quickly removes moisture and dries out the space, making the surface of the subsequent bread dough even drier. Furthermore, the sudden drop in temperature can inhibit yeast activity. Therefore, installing exhaust ventilation is more suitable for complete cooling of the equipment rather than switching the fermentation environment during batch production. Natural ventilation cooling is more controllable and conforms to the logic of the fermentation space. This embodiment was invented to solve the above problems.

[0025] Example: Combination Figure 1 , 45. A fermentation device for bread processing, comprising a cabinet 1, the cabinet 1 including a ventilation layer 101 and a fermentation layer 102 arranged alternately from top to bottom, the fermentation layer 102 including a fermentation chamber 104 and a ventilation chamber 105 arranged alternately from left to right, the fermentation chamber 104 having parallel slide rails 108 on both sides of its cavity, a tray assembly slidably disposed between the two slide rails 108, the front opening of the fermentation chamber 104 having opposing door panels 106 on both sides, each pair of door panels 106 being connected to a corresponding tray assembly, each fermentation layer 102 having a horizontal guide rail. A drive shaft 201 is rotatably provided, and one end of the drive shaft 201 is coaxially connected to a drive motor 2. Multiple drive shafts 201 arranged from top to bottom are connected by synchronous belts. The drive shaft 201 of each fermentation layer 102 is horizontally placed at the bottom of the slide rail 108. The drive shaft 201 placed between the two slide rails 108 of the fermentation chamber 104 is provided with a drive gear 202, which is connected to the tray assembly. A ventilation component is provided on the drive shaft 201 placed in the ventilation chamber 105. The ventilation component in each ventilation chamber 105 extends upward to the ventilation layer 101.

[0026] As a further technical solution of the present invention, combined with Figure 1 Each ventilation layer 101 and fermentation layer 102 connected vertically is set as a group, and multiple groups of ventilation layers 101 and fermentation layers 102 connected vertically are stacked from top to bottom. Each ventilation layer 101 is equipped with a filter screen 103 around its circumference, and a partition is provided between the fermentation chamber 104 in the fermentation layer 102 and the ventilation layer 101. The ventilation chamber 105 in the fermentation layer 102 is connected to the ventilation layer 101. The filter screen 103 can effectively prevent external impurities from entering the equipment while not affecting the airflow between the ventilation layers 101, so that when the ventilation components are turned on, the airflow carries away the heat and moisture discharged from the fermentation layer 102, readjusting the fermentation space state in the fermentation layer 102 in order to prepare for the fermentation of the next batch of bread dough.

[0027] As a further technical solution of the present invention, combined with Figure 5 The tray assembly includes a tray plate 3. Multiple insertion holes 301 are continuously opened on both sides of the tray plate 3. A support rod 4 is protruding from the side of each insertion hole 301 opposite to the opening of the insertion hole 301. An elastic element 401 is arranged around the outside of the support rod 4. Limiting holes 302 parallel to the support rod 4 are opened on the inner wall of the insertion holes 301 on both sides of the support rod 4. Through the cooperation of the support rod 4 and the elastic element 401, when the insertion block 5 is set, an outward pushing force is provided to the insertion block 5 to ensure that when the slider slides outward, the elastic element 401 pushes the insertion block 5 outward to open the baffle 503 so that the baffle 503 is separated from the bread dough to avoid sticking, which is convenient for the staff to pick up and put down.

[0028] As a further technical solution of the present invention, combined with Figure 6 A plug 5 is inserted into the insertion hole 301. One end of the plug 5 has a mating hole 501 extending into the interior. The end of the plug 5 with the mating hole 501 is embedded into the insertion hole 301 of the support plate 3, and the mating hole 501 is set corresponding to the support rod 4. The end face of the plug 5 with the mating hole 501 abuts against the elastic element 401 on the outside of the support rod 4. Limiting blocks 502 are provided on both sides of the plug 5. The limiting blocks 502 on both sides of the plug 5 are slidably set in the limiting channel 302. A baffle 503 is provided on the outer end of the plug 5. Multiple fixed pulleys 504 are arranged in an array at the bottom of the baffle 503. The fixed pulleys 504 at the lower end of the baffle 503 are slidably embedded in the slide rail 108 on the corresponding side.

[0029] As a further technical solution of the present invention, combined with Figure 9 The slide rail 108 has continuous slides on its inner side. The slide rails 108 on both sides of each fermentation chamber 104 are correspondingly arranged for sliding. The distance between the two corresponding slide rails 108 gradually narrows along its length from the width near the front opening of the fermentation chamber 104 to the narrowness near the back plate of the fermentation chamber 104, thus forming a pair of guide structures with a gradually narrowing distance.

[0030] As a further technical solution of the present invention, combined with Figure 5 The lower middle part of the pallet 3 is continuously provided with a toothed rail 303 along the length direction of the pallet 3. The drive shaft 201 is provided with a drive gear 202 that meshes with the toothed rail 303 at the lower end of each pallet 3 along its axial direction to drive each pallet 3 to move synchronously.

[0031] As a further technical solution of the present invention, combined with Figure 5 The lower end face of the tray 3 is provided with L-shaped first connecting pieces 304 on both sides. The first connecting pieces 304 are provided with upward protruding fixed shafts. A forward-extending pull rod 402 is rotatably connected to the fixed shafts. The inner side of the door panel 106 is provided with a second connecting piece 305. The other end of the pull rod 402 is axially connected to the second connecting piece 305 on the corresponding side door panel 106, so that the tray 3 drives the door panel 106 to open and close during the sliding process.

[0032] As a further technical solution of the present invention, the transmission shaft 201 is fixedly provided with two first connecting plates 6 arranged symmetrically on the left and right sides on a section of the ventilation chamber 105. The upper end of the first connecting plate 6 is axially connected to a second connecting plate 601. The upper end of the second connecting plate 601 is axially connected to a connecting block 702. The upper ends of the two connecting blocks 702 are fixedly covered with a sealing plate 7 with a large area equal to the top opening of the ventilation chamber 105. Four outwardly extending connecting rings 701 are arranged in a matrix on both sides of the upper end face of the sealing plate 7.

[0033] As a further technical solution of the present invention, combined with Figure 4 Each ventilation chamber 105 has four limiting posts 8 arranged in a matrix of corresponding sealing plates 7 connecting rings 701 on both sides of the upper port. Each connecting ring 701 can slide up and down and is sleeved on the corresponding limiting post.

[0034] As a further technical solution of the present invention, a heating wire 107 is provided on the back plate of the fermentation layer 102. The heating wire 107 can be any wire-shaped heating tool with heating function in the prior art, so as to ensure that a warm fermentation space is provided for the bread dough, thereby improving the fermentation efficiency. This will not be elaborated here.

[0035] Combination Figure 1 3,5 In this embodiment, as shown in the aforementioned structure, the fermentation device for bread processing, in actual use, achieves synchronous linkage between the tray pulling action and the box ventilation state through a unified power input, thereby taking into account both the stable fermentation of the bread dough and the rapid cooling after fermentation.

[0036] When using the device, the drive motor 2 starts and drives a transmission shaft 201 coaxially connected to it. Multiple transmission shafts 201 are connected by a synchronous belt, and the power output of a power source drives the operation of multiple tray assemblies and ventilation assemblies in the entire device, while ensuring the consistency of operation of multiple components. After starting the drive motor 2, the heating wire 107 can be turned on to heat the fermentation chamber 104. The heating wire 107 can be any wire heating tool with heating function in the prior art to ensure that a warm fermentation space is provided for the bread dough, thereby improving the fermentation efficiency. It will not be elaborated here. When the drive motor 2 starts, the transmission shaft 201 located in the fermentation chamber 104 rotates, and the transmission gear 202 set on it meshes with the toothed rail 303 continuously laid at the lower end of the tray 3, thereby driving the tray 3 along the slide rail 108. The tray 3 moves smoothly towards the front opening of the fermentation chamber 104. As the tray 3 moves outward, the distance between the two slide rails 108 gradually increases along the direction of movement of the tray 3. The support rods 4 set in the insertion holes 301 on both sides of the tray 3 continuously exert force outward under the action of the elastic element 401, so that the insertion block 5 always slides tightly against the slide rail 108. Through the cooperation of the limiting blocks 502 on both sides of the insertion block 5 and the limiting hole 302, the insertion block 5 can only move controllably in the horizontal direction, avoiding the insertion block 5 from deflecting or falling off the slide rail 108, thereby ensuring the balance and stability of the tray 3 during the overall movement. As the insertion block 5 is pushed outward by the elastic element 401, the distance between the baffles 503 on both sides of the tray 3 increases synchronously, so that the outer side of the tray 3 naturally separates from the bread dough that has completed fermentation, avoiding the bread dough from sticking to the tray 3 or the baffle 503. As the tray 3 moves outward, the first connecting pieces 304 on both sides of the lower end of the tray 3 drive the pull rod 402 forward through the fixed shaft, and the other end of the pull rod 402 is axially connected to the second connecting piece 305 on the inner side of the door panel 106.

[0037] As the tray 3 continues to move outward, the pull rod 402 simultaneously pulls the split door 106 at the front of the fermentation chamber 104 outward until the door 106 is fully opened, making the front of the fermentation chamber 104 open and facilitating the removal or placement of bread dough by staff. Simultaneously, as the drive shaft 201 rotates, the first connecting plate 6 and the second connecting plate 601 inside the ventilation chamber 105 push the sealing plate 7 upward, causing it to rise along the axis of the limiting post 8, opening the barrier between the ventilation chamber 105 and the ventilation layer 101. An airflow space is formed from the front opening of the fermentation chamber 104 to the upper opening of the ventilation chamber 105, accelerating air circulation. If this action is performed while a batch of bread dough has finished fermenting and has been removed from the fermentation chamber, the heating wire 107 can be turned off. Due to the natural tendency of hot air to rise, after a batch of bread has finished fermenting, the hot air will accumulate at the top of the fermentation chamber 104 and the ventilation chamber 105. At this time, opening the sealing plate 7 will allow the hot air to be discharged upward through the opening of the sealing plate 7, accelerating the cooling of the fermentation space and preventing the formation of steam in the fermentation chamber 104 from affecting the subsequent bread dough fermentation. The air discharged from the upper port of the ventilation chamber 105 will be discharged outward along with the air circulating in the ventilation chamber 105 to dissipate heat, thereby providing a more suitable space environment for bread fermentation.

[0038] After the staff places the bread dough, the drive motor 2 can be controlled to rotate in the reverse direction, and the transmission gear 202 drives the toothed rail 303 in the reverse direction, so that the tray 3 returns to the inside of the fermentation chamber 104 along the slide rail 108. During the inward movement of the tray 3, as the distance between the slide rails 108 gradually decreases, the insert 5 retracts inward under the compression of the elastic element 401, and the distance between the baffles 503 on both sides of the tray 3 tightens synchronously, thereby limiting and supporting the bread dough. Through the above structure, the bread dough maintains a stable shape during the fermentation process, preventing it from expanding disorderly or squeezing each other. At the same time, after the fermentation is completed, the tray can be moved outward to automatically release the clamp, realizing the dual function of "fermentation limiting - material removal". Meanwhile, the return action of the tray 3 drives the door panel 106 to close synchronously through the pull rod 402. The first connecting plate 6 and the second connecting plate 601 in the ventilation chamber 105 move downward, so that the sealing plate 7 re-seals the upper port of the ventilation chamber 105, and the fermentation chamber 104 and the ventilation layer 101 form a relatively closed warm fermentation space again.

[0039] The foregoing has shown and described the basic principles and main features of the present invention and its advantages. It will be apparent to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, the embodiments should be regarded as exemplary and non-limiting in all respects. The scope of the present invention is defined by the appended claims rather than the foregoing description. Therefore, it is intended that all changes falling within the meaning and scope of the equivalents of the claims be included within the present invention, and no reference numerals in the claims should be regarded as limiting the scope of the claims.

[0040] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A fermentation device for bread processing comprising a cabinet (1), characterized in that: The cabinet body (1) comprises ventilation layers (101) and fermentation layers (102) which are alternately arranged from top to bottom, the fermentation layer (102) further comprises fermentation bins (104) and ventilation bins (105) which are alternately arranged from left to right, the fermentation bin (104) is provided with sliding rails (108) which are parallel to each other on both sides of the cavity, a tray assembly is slidingly arranged between the two sliding rails (108), door panels (106) which are opposite to each other are arranged on both sides of the front end opening of the fermentation bin (104), every two door panels (106) are connected with a corresponding tray assembly, the transmission shaft (201) is horizontally and rotatably arranged in each fermentation layer (102), the driving motor (2) is coaxially connected to one end of the transmission shaft (201), the synchronous belt transmission is connected between the transmission shafts (201) which are arranged from top to bottom, the transmission shaft (201) of each fermentation layer (102) is horizontally arranged at the bottom of the sliding rail (108), the transmission gear (202) is arranged on the transmission shaft (201) between the two sliding rails (108) of the fermentation bin (104), the transmission gear (202) is in transmission connection with the tray assembly, the ventilation assembly is arranged on the transmission shaft (201) arranged in the ventilation bin (105), and the ventilation assembly in each ventilation bin (105) extends upward to the ventilation layer (101).

2. A fermentation apparatus for bread making as claimed in claim 1 wherein: Each ventilation layer (101) and fermentation layer (102) which are arranged in sequence is arranged in a group, a plurality of ventilation layers (101) and fermentation layers (102) which are arranged in sequence are stacked from top to bottom, the filter screen (103) is arranged around each ventilation layer (101), and the fermentation bin (104) in the fermentation layer (102) is provided with a partition plate between the ventilation layer (101), and the ventilation bin (105) in the fermentation layer (102) is in conductive connection with the ventilation layer (101). ​ 3. The fermentation apparatus for bread making according to claim 1, characterized in that: The tray assembly comprises a supporting plate (3), a plurality of insertion holes (301) are continuously formed in the two sides of the supporting plate (3), a supporting rod (4) is protrusively arranged on the side of each insertion hole (301) opposite to the opening of the insertion hole (301), the elastic member (401) is arranged around the outer side of the supporting rod (4), and the limiting hole (302) which is parallel to the supporting rod (4) is formed in the inner wall of the insertion hole (301) on the two sides of the supporting rod (4).

4. The fermentation apparatus for bread making according to claim 3, wherein: The plug-in hole (301) is provided with a plug-in block (5) inside, one end of the plug-in block (5) is provided with a butt joint hole (501) extending to the inside, the end of the plug-in block (5) provided with the butt joint hole (501) is embedded into the plug-in hole (301) of the supporting plate (3), and the butt joint hole (501) is arranged corresponding to the supporting rod (4); the end face of the plug-in block (5) provided with the butt joint hole (501) is arranged in abutment with the elastic element (401) outside the supporting rod (4); the two side faces of the plug-in block (5) are provided with limiting blocks (502), the two side limiting blocks (502) of the plug-in block (5) are slidably arranged in the limiting hole channel (302), and the outer side end of the plug-in block (5) is provided with a baffle (503); a plurality of fixed pulleys (504) are arranged in an array at the bottom of the baffle (503), and the fixed pulleys (504) at the lower end of the baffle (503) are slidably embedded in the corresponding slide rail (108).

5. The fermentation apparatus for bread making according to claim 1, wherein: The slide rail (108) is provided with a slide channel continuously inside, and each fermentation bin (104) is provided with two corresponding slide rails (108) arranged on the two sides, and the two corresponding slide rails (108) are arranged corresponding to each other; the distance between the two corresponding slide rails (108) gradually shrinks from the width close to the front end opening end of the fermentation bin (104) to the narrowness close to the rear end of the fermentation bin (104) along the length direction, so as to form a pair of guiding structures with gradually narrowing distance.

6. The fermentation apparatus for bread making according to claim 3, wherein: The supporting plate (3) is provided with a rack (303) continuously laid on the lower end of the supporting plate (3) along the length direction of the supporting plate (3); the transmission shaft (201) is provided with a transmission gear (202) engaged with the rack (303) corresponding to the position of the rack (303) on the lower end of each supporting plate (3) along the axial direction, so as to drive each supporting plate (3) to move synchronously.

7. The fermentation apparatus for bread making according to claim 3, wherein: The lower end face of the supporting plate (3) is provided with a first connecting piece (304) of L-shaped structure on the two sides, respectively; the first connecting piece (304) is provided with a fixed shaft protruding upward; a pull rod (402) extending forward is rotatably connected to the fixed shaft; the inner side of the door plate (106) is provided with a second connecting piece (305); the other end of the pull rod (402) is shaft-connected with the second connecting piece (305) on the corresponding side of the door plate (106), so that the supporting plate (3) drives the door plate (106) to realize the opening and closing action in the sliding process.

8. The fermentation apparatus for bread making according to claim 1, wherein: The transmission shaft (201) is fixedly provided with two first connecting plates (6) arranged symmetrically left and right on a section of the ventilation bin (105); the upper end of the first connecting plate (6) is shaft-connected with a second connecting plate (601); the upper end of the second connecting plate (601) is shaft-connected with a connecting block (702); two connecting blocks (702) are fixedly laid with a sealing plate (7) with an area equal to the top opening of the ventilation bin (105) on the upper end; four connecting rings (701) extending outward are arranged in an array on the two sides of the upper end face of the sealing plate (7).

9. The fermentation apparatus for bread making according to claim 8, wherein: Each ventilation bin (105) is provided with four limiting columns (8) corresponding to the arrayed arrangement of the sealing plate (7) and the connecting ring (701); each connecting ring (701) is slidably sleeved on the corresponding limiting column (8).

10. The fermentation apparatus for bread making as claimed in claim 1, wherein: The back plate of the fermentation layer (102) is provided with a heating wire (107).

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