一种糕点生产用醒蒸装置
By using a rotating frame and centrifugal force design, combined with the control of atomization and heating components, the problem of distilled water dripping in the proofing and steaming device was solved, achieving uniform fermentation and high-quality proofing and steaming results for pastries.
CN121867250BActive Publication Date: 2026-07-17GUANGDONG YANGHANG FOOD CO LTD
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- GUANGDONG YANGHANG FOOD CO LTD
- Filing Date
- 2026-03-02
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
In existing proofing and steaming devices, distilled water drips onto the dough, resulting in poor appearance of the pastries and affecting their quality.
Method used
A rotating frame supports the tray and drives it to rotate. Centrifugal force is used to move the condensate outward to prevent it from dripping onto the dough. Combined with atomizing and heating components, humidity and temperature are controlled to form a closed-loop heat and humidity circulation system.
Benefits of technology
This effectively prevents the dough from becoming locally wet and collapsing due to condensation dripping, thus improving the uniformity of fermentation and the appearance of the pastries.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN121867250B_ABST
Abstract
本发明涉及糕点醒蒸技术领域，具体提供了一种糕点生产用醒蒸装置，包括本体，所述本体内置有环境控制单元，还包括旋转架以及驱动组件，所述旋转架上设置多层竖直分布的放置架，所述放置架由多个呈发散状的托杆组成；所述驱动组件与所述旋转架连接以驱动其转动；本发明通过旋转架支撑托盘并驱动其旋转，在所述旋转架旋转时，托盘上的冷凝水会在离心力的作用下向外侧移动，从而避免在托盘区域聚集并滴落到面团上，从而有效地避免了冷凝水滴落到面团上导致的面团局部浸湿、塌陷及表面斑驳等品质缺陷。
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