A dough fermentation device for pre-made steamed buns

Abstract

This invention relates to the field of pre-made steamed bun production technology, and provides a dough fermentation device for pre-made steamed bun production, including a fermentation box. A protective cover is installed on the top of the fermentation box, and a uniform heating mechanism is installed on the outer wall of the fermentation box. A T-shaped groove is opened on the top of the fermentation box, and the uniform heating mechanism includes a support plate fixedly installed on the top of the fermentation box. By starting the drive motor, the reciprocating guide roller fixedly connected to the outer wall of the worm gear rotates, which drives the L-shaped receiving frame fixedly connected to the top of the movable block to move back and forth, causing the rack to move back and forth, and causing multiple transmission gears to rotate back and forth. This causes the air guide plate fixedly connected to the outer wall of the second rotating rod to swing back and forth along the fermentation box, so that the hot air inside the fermentation box is blown onto the dough placed on the tray through the reciprocating swing of the air guide plate, thereby increasing the contact area between the dough and the hot air, and thus ensuring that the dough is heated evenly.

Description

Technical Field

[0001] This invention relates to the field of pre-made steamed bun production technology, and in particular to a dough fermentation device for pre-made steamed bun production. Background Technology

[0002] In the production of pre-made steamed buns, dough fermentation is the core process that determines the final quality of the buns (such as texture, fluffiness, and flavor). Traditionally, this is done in simple fermentation rooms or proofing boxes, where temperature, humidity, and time rely mainly on the operator's experience and are greatly affected by environmental factors. This results in uneven fermentation of dough between different batches, and even within the same batch, leading to unstable product quality and failing to meet the stringent quality consistency requirements of pre-made foods. Therefore, a dough fermentation device is needed. To address this, patent CN119908375B discloses a dough fermentation device for mooncake production, comprising two base plates, etc.; the two base plates are in contact, each base plate has two casters fixedly connected to its lower part, and each base plate has a half-box fixedly connected to it. The half-box has several ventilation holes on its upper part, and the two half-boxes are in contact. Each half-box is connected to a door panel via hinges. Separating the two half-boxes from the placement tray makes cleaning more convenient and reduces the risk of incomplete cleaning of the placement tray and the interior of the half-boxes affecting the quality of dough fermentation. The existing technical solutions described above have the following drawbacks: During use, the dough cannot achieve uniform contact with the hot air inside the fermentation chamber, leading to significant differences in the degree of fermentation and unstable product quality. Dough near the air vent is prone to over-fermentation due to continuous contact with high-temperature, high-humidity airflow, resulting in excessively large internal pores, broken gluten networks, collapsed buns, and a sticky surface. Conversely, dough further from the air vent or obstructed from the airflow fails to ferment sufficiently due to insufficient contact with heat, resulting in denser, harder, and less fluffy buns. This phenomenon of "localized over-fermentation and localized under-fermentation" causes significant differences in size, firmness, and surface gloss within the same batch of buns, failing to meet the requirements of standardized pre-made food production. Summary of the Invention

[0003] The purpose of this invention is to provide a dough fermentation device for pre-made steamed bun production, which solves the defect of existing dough fermentation devices for pre-made steamed bun production that cannot make the dough come into uniform contact with the hot air in the fermentation box.

[0004] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a dough fermentation device for producing pre-made steamed buns, comprising a fermentation box; The fermentation box is equipped with a protective cover on the top, a uniform heating mechanism on the outer wall of the fermentation box, and a T-shaped groove on the top of the fermentation box. The uniform heating mechanism includes a support plate fixedly installed on the top of the fermentation tank. A drive motor is fixedly connected to the outer wall of the support plate. A worm gear is fixedly connected to the output shaft of the drive motor via a coupling. A reciprocating guide roller is fixedly connected to the outer wall of the worm gear. A movable locking block is movably connected to the outer wall of the reciprocating guide roller. An L-shaped receiving frame is fixedly connected to the outer wall of the movable locking block. A rack is fixedly connected to the bottom of the L-shaped receiving frame. A T-shaped slider is fixedly connected to the bottom of the rack. A transmission gear is movably connected to the outer wall of the rack. A second rotating rod is fixedly connected to the bottom of the transmission gear. A wind guide plate is fixedly connected to the outer wall of the second rotating rod.

[0005] Preferably, the reciprocating guide roller forms a rotating structure with the support plate via a worm gear, and the reciprocating guide roller forms a sliding structure with the movable locking block.

[0006] Preferably, the movable card blocks are symmetrically arranged around the central axis of the L-shaped receiving frame, and the T-shaped slider forms a sliding structure with the fermentation box through a T-shaped groove.

[0007] Preferably, the rack is meshed with the transmission gear, the transmission gear forms a rotating structure with the fermentation box through the second rotating rod, the transmission gear is evenly distributed on one side of the rack, and the air guide plate forms a rotating structure with the fermentation box through the second rotating rod.

[0008] Preferably, a worm wheel is movably connected to the outer wall of the worm gear, a first rotating rod is fixedly connected to the bottom of the worm wheel, a storage tray is movably connected to the outer wall of the first rotating rod, a vent hole is provided inside the storage tray, a support plate is fixedly connected to the outer wall of the first rotating rod, a guide slide rod is movably connected to the inside of the support plate, and a damping spring is fixedly connected to the top of the support plate.

[0009] Preferably, the storage tray forms a rotating structure with the fermentation box via a first rotating rod, the guide slide is fixedly installed at the bottom of the storage tray, the guide slide is symmetrically arranged about the central axis of the storage tray, the vent holes are arranged in a ring around the central axis of the storage tray, and the worm gear is meshed with the worm wheel.

[0010] Preferably, the guide slide rod and the tray form a sliding structure, and the damping spring is placed between the tray and the storage plate.

[0011] Preferably, the fermentation box has a sealing groove inside, a positioning block is fixedly connected to the outer wall of the fermentation box, a threaded hole is opened inside the positioning block, a positioning groove is opened inside the positioning block, a hinge is installed on the outer wall of the fermentation box, a door is installed on the outer wall of the hinge, a sealing ring is fixedly connected to one side of the door, a sleeve is fixedly connected to the outer wall of the door, a movable groove is opened inside the sleeve, a threaded rod is movably connected inside the sleeve, a knob is fixedly connected to one end of the threaded rod, a movable block is movably connected to the outer wall of the threaded rod, a guide groove is opened inside the movable block, a guide post is movably connected inside the guide groove, and a positioning pin is fixedly connected to the outer wall of the guide post.

[0012] Preferably, the sleeve is threadedly connected to the threaded rod, the threaded rod is threadedly connected to the positioning block through a threaded hole, the positioning block is U-shaped, and the sleeve is engaged with the positioning block.

[0013] Preferably, the sleeve block forms a sliding structure with the movable block through the movable groove, the threaded rod forms a rotating structure with the movable block, the movable block forms a sliding structure with the guide post through the guide groove, and the positioning pin is engaged with the positioning block through the positioning groove.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: When the pre-made steamed bun production dough fermentation device is in use, the drive motor is started, causing the reciprocating guide roller to rotate and the rack to move back and forth, causing the air guide plate to swing back and forth. When the fermentation box is started, the hot air inside comes into uniform contact with the dough through the swinging air guide plate. Combined with the rotating tray, this ensures that the dough in different positions is heated evenly, thereby improving the uniformity of the dough fermentation quality. The specific method is as follows: By setting up a uniform heating mechanism, the reciprocating guide roller fixedly connected to the outer wall of the worm gear can be rotated by starting the drive motor. This can drive the L-shaped receiving frame fixedly connected to the top of the movable block to move back and forth, causing the rack to move back and forth and multiple transmission gears to rotate back and forth. This causes the air guide plate fixedly connected to the outer wall of the second rotating rod to swing back and forth along the fermentation box. The hot air in the fermentation box is blown onto the dough placed on the tray by the air guide plate, which increases the contact area between the dough and the hot air, so that the dough is heated evenly and the uniformity of the dough fermentation quality is improved. Furthermore, as the worm rotates, the worm wheel can rotate accordingly, causing the first rotating rod to rotate. Since the guide slide and the tray form a sliding structure, the rotation of the first rotating rod can drive the tray to rotate synchronously, so that the dough placed on the tray rotates and is heated. This facilitates the even heating of the dough placed in different positions on the tray, preventing local over-fermentation and under-fermentation, and further improving the quality of dough fermentation. Furthermore, under the weight of the dough and the tray, the guide rod can slide along the tray and compress the damping spring during rotation, causing the tray to shake slightly. This allows hot air to come into contact with the bottom of the dough through the vent holes, further improving the quality of dough fermentation. In addition, the damping spring can effectively absorb the irregular impact force generated during rotation, preventing the tray from resonating with the fermentation box, thus avoiding violent shaking of the equipment and displacement of the dough. The system is equipped with a fermentation chamber, sealing groove, positioning block, door, sealing ring, sleeve block, threaded rod, and positioning pin. Pulling the door allows it to flip and close along the fermentation chamber, causing the sealing ring to engage with the sealing groove for sealing. Rotating the knob allows the threaded rod to rotate and move along the sleeve block, inserting one end of the threaded rod into the threaded hole for limiting, thus facilitating the sealing and closing of the door and improving the airtightness of the fermentation chamber. Furthermore, as the threaded rod moves, it causes the movable block to slide along the movable groove, which in turn guides the guide post to slide along the guide groove inside the movable block. This allows the positioning pin to be inserted into the positioning groove inside the positioning block for limiting, further improving the stability of the limiting. Attached Figure Description

[0015] Figure 1 This is a three-dimensional structural diagram of the present invention; Figure 2 This is a front view structural diagram of the present invention; Figure 3 This is a side view of the structure of the present invention; Figure 4 This is a top view of the structure of the present invention; Figure 5 This is a front view schematic diagram of the uniform heating mechanism of the present invention; Figure 6 This is a schematic diagram of the three-dimensional structure of the reciprocating guide roller of the present invention; Figure 7 This is a three-dimensional structural diagram of the air guide plate of the present invention; Figure 8 This is a three-dimensional structural diagram of the storage tray of the present invention; Figure 9 This is a schematic diagram of the three-dimensional cross-sectional structure of the sleeve block of the present invention; Figure 10 This is a schematic diagram showing the disassembled three-dimensional structure of the movable block of the present invention; Figure 11 This is a schematic diagram of the three-dimensional structure of the positioning block of the present invention.

[0016] The following are the annotations in the diagram: 1. Fermentation box; 2. Protective cover; 3. Uniform heating mechanism; 31. Support plate; 32. Drive motor; 33. Worm gear; 331. Worm wheel; 332. First rotating rod; 3321. Support plate; 3322. Guide slide rod; 3323. Damping spring; 333. Placement tray; 334. Ventilation hole; 34. Reciprocating guide roller; 35. Movable locking block; 36. L-shaped receiving frame; 37. 1. Rack; 371. T-shaped slider; 38. Transmission gear; 381. Second rotating rod; 39. Air guide plate; 4. T-shaped slide groove; 5. Sealing groove; 6. Positioning block; 7. Threaded hole; 8. Positioning groove; 9. Hinge; 10. Box door; 11. Sealing ring; 12. Sleeve block; 13. Movable groove; 14. Threaded rod; 15. Knob; 16. Movable block; 17. Guide groove; 18. Guide column; 19. Positioning pin. Detailed Implementation

[0017] 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.

[0018] Please see Figures 1-11 The present invention provides a dough fermentation device for producing pre-made steamed buns, including a fermentation box 1.

[0019] Reference Figure 1 , Figure 4 , Figure 5 , Figure 6 and Figure 7As shown, a protective cover 2 is installed on the top of the fermentation box 1. Heating and humidifying elements are installed inside the fermentation box 1 to control the temperature and humidity. A uniform heating mechanism 3 is installed on the outer wall of the fermentation box 1. A T-shaped groove 4 is provided on the top of the fermentation box 1. The uniform heating mechanism 3 includes a support plate 31 fixedly installed on the top of the fermentation box 1. A drive motor 32 is fixedly connected to the outer wall of the support plate 31. A worm gear 33 is fixedly connected to the output shaft of the drive motor 32 via a coupling. A reciprocating guide roller 34 is fixedly connected to the outer wall of the worm gear 33. A movable locking block 35 is movably connected to the outer wall of the reciprocating guide roller 34. An L-shaped receiving frame 36 is fixedly connected to the outer wall of the movable locking block 35. A rack 37 is fixedly connected to the bottom of the L-shaped receiving frame 36. A toothed rack 37 is fixedly connected to the bottom of the rack 37. The T-shaped slider 371 has a transmission gear 38 movably connected to the outer wall of the rack 37. The bottom of the transmission gear 38 is fixedly connected to a second rotating rod 381. The outer wall of the second rotating rod 381 is fixedly connected to a guide plate 39. The reciprocating guide roller 34 forms a rotating structure with the support plate 31 through the worm gear 33. The reciprocating guide roller 34 forms a sliding structure with the movable locking block 35. The movable locking block 35 is symmetrically arranged around the central axis of the L-shaped receiving frame 36. The T-shaped slider 371 forms a sliding structure with the fermentation box 1 through the T-shaped sliding groove 4. The rack 37 is meshed with the transmission gear 38. The transmission gear 38 forms a rotating structure with the fermentation box 1 through the second rotating rod 381. The transmission gear 38 is evenly distributed on one side of the rack 37. The guide plate 39 forms a rotating structure with the fermentation box 1 through the second rotating rod 381.

[0020] By starting the drive motor 32, the reciprocating guide roller 34 fixedly connected to the outer wall of the worm 33 can be rotated. Since the reciprocating guide roller 34 and the movable block 35 form a sliding structure, the L-shaped receiving frame 36 fixedly connected to the top of the movable block 35 can be driven to move back and forth, causing the rack 37 to move back and forth. At this time, the T-shaped slider 371 slides back and forth along the T-shaped groove 4 opened at the top of the fermentation box 1. Since the rack 37 is meshed with the transmission gear 38, multiple transmission gears 38 can be rotated back and forth, thereby causing the air guide plate 39 fixedly connected to the outer wall of the second rotating rod 381 to swing back and forth along the fermentation box 1, so that the hot air in the fermentation box 1 is blown to the dough placed on the tray 333 through the back and forth swing of the air guide plate 39, so that the dough is heated and fermented evenly.

[0021] Reference Figure 1 , Figure 4 , Figure 5 and Figure 8As shown, a worm gear 331 is movably connected to the outer wall of the worm 33. A first rotating rod 332 is fixedly connected to the bottom of the worm gear 331. A storage tray 333 is movably connected to the outer wall of the first rotating rod 332. A vent hole 334 is provided inside the storage tray 333. A support plate 3321 is fixedly connected to the outer wall of the first rotating rod 332. A guide slide rod 3322 is movably connected inside the support plate 3321. A damping spring 3323 is fixedly connected to the top of the support plate 3321. The storage tray 333... The first rotating rod 332 forms a rotating structure with the fermentation box 1. The guide slide rod 3322 is fixedly installed at the bottom of the storage tray 333. The guide slide rod 3322 is symmetrically arranged with the central axis of the storage tray 333. The vent holes 334 are arranged in a ring with the central axis of the storage tray 333 as the center. The worm 33 is meshed with the worm wheel 331. The guide slide rod 3322 and the support plate 3321 form a sliding structure. The damping spring 3323 is placed between the support plate 3321 and the storage tray 333.

[0022] As the worm 33 rotates, the worm wheel 331 rotates due to its meshing connection with the worm gear 331, causing the first rotating rod 332 to rotate. Since the guide slide rod 3322 and the support plate 3321 form a sliding structure, the rotation of the first rotating rod 332 can drive the placement tray 333 to rotate synchronously, causing the dough placed on the placement tray 333 to rotate and be heated. Under the gravity of the dough and the placement tray 333, the guide slide rod 3322 can slide along the support plate 3321 and squeeze the damping spring 3323 during rotation, causing the placement tray 333 to shake slightly. This facilitates the contact of hot air with the bottom of the dough through the vent hole 334, and the damping spring 3323 can prevent the placement tray 333 from shaking excessively.

[0023] Reference Figure 1 , Figure 2 , Figure 3 , Figure 9 , Figure 10 and Figure 11As shown, the fermentation box 1 has a sealing groove 5 inside, and a positioning block 6 is fixedly connected to the outer wall of the fermentation box 1. The positioning block 6 has a threaded hole 7 inside and a positioning groove 8 inside. A hinge 9 is installed on the outer wall of the fermentation box 1, and a box door 10 is installed on the outer wall of the hinge 9. A sealing ring 11 is fixedly connected to one side of the box door 10. A sleeve block 12 is fixedly connected to the outer wall of the box door 10. A movable groove 13 is opened inside the sleeve block 12. A threaded rod 14 is movably connected inside the sleeve block 12. A knob 15 is fixedly connected to one end of the threaded rod 14. A movable block 16 is movably connected to the outer wall of the threaded rod 14. The interior of block 16 is provided with a guide groove 17, and a guide post 18 is movably connected inside the guide groove 17. A positioning pin 19 is fixedly connected to the outer wall of the guide post 18. The sleeve block 12 is threadedly connected to the threaded rod 14. The threaded rod 14 is threadedly connected to the positioning block 6 through the threaded hole 7. The positioning block 6 is U-shaped. The sleeve block 12 is engaged with the positioning block 6. The sleeve block 12 and the movable block 16 form a sliding structure through the movable groove 13. The threaded rod 14 and the movable block 16 form a rotating structure. The movable block 16 and the guide post 18 form a sliding structure through the guide groove 17. The positioning pin 19 is engaged with the positioning block 6 through the positioning groove 8.

[0024] By placing the dough on the tray 333 and pulling the door 10, the door 10 can be flipped and closed along the fermentation box 1 by the hinge 9. This causes the sealing ring 11 to engage with the sealing groove 5 for sealing. At this time, the sleeve block 12 is just inserted into the positioning block 6. Rotating the knob 15 allows the threaded rod 14 to rotate and move along the sleeve block 12. Since the threaded rod 14 is threadedly connected to the positioning block 6 through the threaded hole 7, one end of the threaded rod 14 can be inserted into the threaded hole 7 for limiting. As the threaded rod 14 moves, it will cause the movable block 16 to slide along the movable groove 13, so that the guide post 18 slides along the guide groove 17 opened inside the movable block 16, thereby causing the positioning pin 19 to slide up along the sleeve block 12 and insert into the positioning groove 8 opened inside the positioning block 6 for limiting. At this time, the fermentation box 1 is started, and the dough can be heated and humidified to achieve the fermentation process of the dough.

[0025] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A dough fermentation device for producing pre-made steamed buns, comprising a fermentation box (1); Its features are: The fermentation box (1) is equipped with a protective cover (2) on the top, a uniform heating mechanism (3) is installed on the outer wall of the fermentation box (1), and a T-shaped groove (4) is opened on the top of the fermentation box (1). The uniform heating mechanism (3) includes a support plate (31) fixedly installed on the top of the fermentation tank (1). A drive motor (32) is fixedly connected to the outer wall of the support plate (31). The output shaft of the drive motor (32) is fixedly connected to a worm gear (33) via a coupling. A reciprocating guide roller (34) is fixedly connected to the outer wall of the worm gear (33). A movable locking block (35) is movably connected to the outer wall of the reciprocating guide roller (34). An L-shaped receiving frame (36) is fixedly connected to the outer wall of the movable locking block (35). A rack (37) is fixedly connected to the bottom of the L-shaped receiving frame (36). A T-shaped slider (371) is fixedly connected to the bottom of the rack (37). A transmission gear (38) is movably connected to the outer wall of the rack (37). A second rotating rod (381) is fixedly connected to the bottom of the transmission gear (38). A wind guide plate (39) is fixedly connected to the outer wall of the second rotating rod (381).

2. The dough fermentation device for pre-made steamed bun production according to claim 1, characterized in that: The reciprocating guide roller (34) forms a rotating structure with the support plate (31) via the worm (33), and the reciprocating guide roller (34) forms a sliding structure with the movable locking block (35).

3. The dough fermentation device for producing pre-made steamed buns according to claim 1, characterized in that: The movable card block (35) is symmetrically arranged with respect to the central axis of the L-shaped receiving frame (36), and the T-shaped slider (371) forms a sliding structure with the fermentation box (1) through the T-shaped sliding groove (4).

4. The dough fermentation device for pre-made steamed bun production according to claim 1, characterized in that: The rack (37) meshes with the transmission gear (38), and the transmission gear (38) forms a rotating structure with the fermentation box (1) through the second rotating rod (381). The transmission gear (38) is arranged at equal intervals on one side of the rack (37), and the air guide plate (39) forms a rotating structure with the fermentation box (1) through the second rotating rod (381).

5. The dough fermentation device for producing pre-made steamed buns according to claim 1, characterized in that: The outer wall of the worm (33) is movably connected to a worm wheel (331), the bottom of the worm wheel (331) is fixedly connected to a first rotating rod (332), the outer wall of the first rotating rod (332) is movably connected to a storage tray (333), the storage tray (333) has a ventilation hole (334) inside, the outer wall of the first rotating rod (332) is fixedly connected to a support plate (3321), the inside of the support plate (3321) is movably connected to a guide slide rod (3322), and the top of the support plate (3321) is fixedly connected to a damping spring (3323).

6. The dough fermentation device for producing pre-made steamed buns according to claim 5, characterized in that: The storage tray (333) forms a rotating structure with the fermentation box (1) through the first rotating rod (332). The guide slide rod (3322) is fixedly installed at the bottom of the storage tray (333). The guide slide rod (3322) is symmetrically arranged with respect to the central axis of the storage tray (333). The ventilation holes (334) are arranged in a ring with the central axis of the storage tray (333) as the center. The worm (33) is meshed with the worm wheel (331).

7. The dough fermentation device for producing pre-made steamed buns according to claim 5, characterized in that: The guide slide (3322) and the tray (3321) form a sliding structure, and the damping spring (3323) is placed between the tray (3321) and the storage tray (333).

8. The dough fermentation device for producing pre-made steamed buns according to claim 1, characterized in that: The fermentation box (1) has a sealing groove (5) inside. The fermentation box (1) has a positioning block (6) fixedly connected to its outer wall. The positioning block (6) has a threaded hole (7) inside. The positioning block (6) has a positioning groove (8) inside. The fermentation box (1) has a hinge (9) installed on its outer wall. The hinge (9) has a door (10) installed on its outer wall. The door (10) has a sealing ring (11) fixedly connected to one side. The door (10) has a sleeve block (12) fixedly connected to its outer wall. The sleeve block (12) has a movable groove (13) inside. The sleeve block (12) has a threaded rod (14) movably connected to its inner wall. The threaded rod (14) has a knob (15) fixedly connected to one end. The threaded rod (14) has a movable block (16) movably connected to its outer wall. The movable block (16) has a guide groove (17) inside. The guide groove (17) has a guide post (18) movably connected to its inner wall. The guide post (18) has a positioning pin (19) fixedly connected to its outer wall.

9. The dough fermentation device for producing pre-made steamed buns according to claim 8, characterized in that: The sleeve (12) is threadedly connected to the threaded rod (14), and the threaded rod (14) is threadedly connected to the positioning block (6) through the threaded hole (7). The positioning block (6) is U-shaped, and the sleeve (12) and the positioning block (6) are engaged.

10. A dough fermentation device for producing pre-made steamed buns according to claim 8, characterized in that: The sleeve block (12) forms a sliding structure with the movable block (16) through the movable groove (13), the threaded rod (14) forms a rotating structure with the movable block (16), the movable block (16) forms a sliding structure with the guide post (18) through the guide groove (17), and the positioning pin (19) is engaged with the positioning block (6) through the positioning groove (8).

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