A dough low temperature fermentation device

Abstract

The application discloses a dough low-temperature fermentation device and belongs to the dough fermentation technical field.The dough low-temperature fermentation device comprises a bottom heat dissipation base, a transparent fermentation basin fixedly connected with the upper surface of the bottom heat dissipation base, a top sealing plate fixedly connected with the top of the transparent fermentation basin, a top sealing cover arranged above the top sealing plate and connected with the top sealing plate through a sealing positioning structure.The metal heat dissipation column penetrating into the dough and the bottom heat dissipation base are arranged, the heat generated during the dough fermentation can be quickly conducted to the bottom heat dissipation base through the metal heat dissipation column, then is dissipated to the external low-temperature environment through the heat dissipation through holes, the local temperature caused by the heat accumulation in the dough is avoided, the dough as a whole is ensured to be in the uniform and stable low-temperature fermentation environment, the low-temperature fermentation quality is effectively improved, and the dough low-temperature fermentation device is suitable for the large-batch dough fermentation of a baking center.

Description

Technical Field

[0001] This invention belongs to the field of dough fermentation technology, specifically relating to a low-temperature dough fermentation device. Background Technology

[0002] Low-temperature fermentation of dough (usually referring to refrigerated fermentation at around 0-5℃) is a very practical technique in modern baking. Its principle is to inhibit yeast activity by low temperature, thus slowing down the fermentation process. This process enhances the flavor. When the yeast is slowly active, it produces more amino acids, aromatic alcohols, and other substances, making the bread's wheat aroma and aftertaste more pronounced. The long-term hydration naturally forms gluten, reducing kneading time and oxidation. The dough is whiter, more extensible, and the baked bread ages more slowly and retains moisture better. The specific method is to ferment the kneaded dough at room temperature for 20-30 minutes, or to freeze it quickly for 15 minutes before sealing and refrigerating it. This step is very important because the center of the dough cools down slowly. If it is not pre-fermented and refrigerated directly, the yeast may not have time to produce gas and may simply go dormant.

[0003] In existing technology, baking centers need to place kneaded dough in a bowl during production, then put it in a refrigerator. The bowl needs to be sealed with plastic wrap, and a partition board needs to be placed at the bowl opening to stack other bowls. The bowl contains a lot of dough, and the internal fermentation of the dough will generate heat during fermentation, affecting the fermentation quality. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a dough fermentation structure that improves fermentation quality.

[0005] The technical solution adopted to solve the above technical problems is: a low-temperature fermentation device for dough, including a bottom heat dissipation base, a transparent fermentation basin fixedly connected to the upper surface of the bottom heat dissipation base, a top sealing plate fixedly connected to the top of the transparent fermentation basin, a top sealing cover provided above the top sealing plate, and the top sealing cover and the top sealing plate are connected by a sealing positioning structure.

[0006] Using the above technical solution, the kneaded dough is placed inside an insulating plastic wrap that adheres to the inner wall of a transparent fermentation basin. After the dough is placed, the top sealing cap is placed on the top sealing plate. The top sealing cap and the top sealing plate are locked together by the sealing positioning structure, so that the flexible sealing strip is inserted into the sealing groove, achieving a seal on the top of the transparent fermentation basin. The entire device is placed in a low-temperature refrigeration environment for low-temperature fermentation. During fermentation, the heat generated by the dough fermentation is conducted to the bottom heat dissipation base through the metal heat dissipation column, and then dissipated to the external refrigeration environment through the heat dissipation through the heat dissipation through holes in the bottom heat dissipation base. This prevents heat accumulation inside the dough from causing localized overheating during fermentation, ensuring that the dough maintains a uniform and stable low-temperature environment, thus improving the quality of low-temperature fermentation. When removing the dough, the top sealing cap can be opened by releasing the locking of the sealing positioning structure, and the insulating plastic wrap can be removed along with the dough, making it easy to clean and organize the device. Subsequent kneaded dough can then be directly used for low-temperature fermentation.

[0007] Several evenly distributed metal heat dissipation columns are fixedly connected to the upper surface of the bottom heat dissipation base, and an isolation and preservation film is placed inside the transparent fermentation basin.

[0008] Through the above technical solution, the metal heat dissipation column can extend into the dough to quickly dissipate the heat generated during dough fermentation. Compared with devices that only dissipate heat from the outer surface of the dough, it can remove the heat accumulated inside the dough more quickly, maintaining the stability of the overall fermentation temperature. At the same time, the insulating film can prevent the dough from directly contacting the inner wall of the transparent fermentation bowl. After removing the dough, it is only necessary to replace the insulating film and wipe the device for reuse, reducing the difficulty of cleaning the device. It is suitable for the batch fermentation needs of baking centers and improves fermentation efficiency.

[0009] Furthermore, an arc-shaped sealing groove is formed on the upper surface of the top sealing plate, and a flexible sealing strip is fixedly connected to the lower surface of the top sealing cover. The size and shape of the flexible sealing strip are consistent with the size and shape of the sealing groove. Sealing adjustment grooves are formed around the top sealing plate and the top sealing cover. A sealing positioning structure is rotatably connected to the top sealing cover at the sealing adjustment groove, and the top sealing plate and the top sealing cover are fixedly connected by the sealing positioning structure. The sealing positioning structure and the sealing adjustment groove corresponding to the top sealing plate are arranged through each other. The flexible sealing strip is made of soft rubber.

[0010] Through the above technical solution, when the sealing positioning structure locks the top sealing plate and the top sealing cover, the flexible sealing strip is squeezed and deformed, filling the gap between the sealing groove and the flexible sealing strip, effectively improving the sealing performance, preventing odors in the refrigerated environment from entering the device and contaminating the dough, and preventing excessive evaporation of moisture in the dough, ensuring the humidity conditions required during the dough fermentation process. The sealing adjustment groove provides space for the sealing positioning structure to rotate and penetrate, making it convenient for operators to operate the sealing positioning structure to lock and unlock.

[0011] Furthermore, several evenly distributed metal heat dissipation columns are fixedly connected to the upper surface of the bottom heat dissipation base located inside the transparent fermentation basin. The metal heat dissipation columns and the bottom heat dissipation base are made of stainless steel, and the top of the metal heat dissipation columns is arc-shaped.

[0012] Through the above technical solutions, stainless steel materials have good thermal conductivity and corrosion resistance. They will not rust or be damaged even when used in a cold storage environment with low temperature and high humidity for a long time. They have a long service life and stable thermal conductivity, which can continuously and stably conduct heat out of the dough. The rounded top can avoid puncturing the protective film that wraps the dough.

[0013] Furthermore, the isolation and preservation film is tightly fitted to the inner cavity of the transparent fermentation basin, and the bottom of the isolation and preservation film is provided with several evenly distributed adaptation areas, which wrap the outside of the metal heat dissipation column through the adaptation areas. Several evenly distributed heat dissipation through holes are opened through both sides of the bottom heat dissipation seat.

[0014] Through the above technical solution, the insulating film can completely wrap the dough and the inner wall of the device and the metal heat dissipation column, avoiding direct contact between the dough and the device, thus achieving contactless fermentation. When taking it out, the dough can be completely removed by simply lifting the insulating film without the need for additional cleaning of the device. The heat dissipation through holes can accelerate the heat exchange efficiency of the bottom heat dissipation base, quickly dissipating the heat conducted by the metal heat dissipation column into the refrigeration environment, ensuring the heat dissipation and cooling effect, which is suitable for the fermentation of large quantities of dough in industrial production.

[0015] Furthermore, the lower surface of the top sealing plate is provided with arc-shaped longitudinal positioning grooves on both sides of the sealing adjustment groove, and the lower surface of the bottom heat sink is provided with bottom positioning grooves around the perimeter of the bottom heat sink, located directly below the sealing adjustment groove.

[0016] Through the above technical solution, the longitudinal positioning groove can limit the positioning protrusion of the sealing positioning structure. When the sealing positioning structure is rotated so that the positioning protrusion is engaged in the longitudinal positioning groove, the sealing positioning structure can be kept locked, thus preventing the sealing positioning structure from loosening and causing sealing failure during the refrigerated storage process. The bottom positioning groove provides a position for the positioning ball to engage and position, ensuring the stability of the sealing positioning structure after it is locked, and also positioning the stacked transparent fermentation bowls horizontally, ensuring that the transparent fermentation bowls are neatly placed in the refrigerator.

[0017] Furthermore, a movement control groove for moving the top sealing cover is provided on the upper surface of the top sealing cover, and the top sealing cover is made of plastic material.

[0018] Through the above technical solution, the movable control slot makes it easy for operators to lift and grab the top sealing cover, facilitating the transfer of the entire device and the opening and closing of the top sealing cover. The plastic material of the top sealing cover reduces the overall weight of the device and facilitates the transfer operation.

[0019] Furthermore, the sealing and positioning structure includes an isolation cylinder with two symmetrically arranged rotating shafts fixedly connected to its outer side. The two rotating shafts are rotatably connected to the inner wall of the sealing adjustment groove corresponding to the top sealing cover. A positioning ball is slidably connected through the top of the isolation cylinder, and the size and shape of the positioning ball are consistent with the size and shape of the bottom positioning groove.

[0020] With the above technical solution, the position of the sealing and positioning structure can be adjusted by rotating the isolation cylinder. In the locked state, the positioning protrusion is inserted into the longitudinal positioning groove, which firmly presses the top sealing plate and the top sealing cover together to ensure the sealing effect. At the same time, when multiple devices are stacked, the positioning ball of the lower device can be directly inserted into the bottom positioning groove of the upper device to achieve stacking positioning and prevent displacement and slippage during stacking.

[0021] Furthermore, a limiting post is slidably connected through the inner wall of the isolation cylinder at the lower position, and the limiting post and the positioning ball are fixedly connected by a guide post. A middle isolation plate is fixedly connected to the inner wall of the isolation cylinder above the limiting post, and a return spring is fixedly connected between the upper surface of the middle isolation plate and the lower surface of the positioning ball.

[0022] Through the above technical solution, the reset spring can continuously push the positioning ball outward, so that the positioning ball can be stably kept in the bottom positioning groove in the locked state and will not easily come loose. The middle isolation plate provides stable support for the reset spring, ensuring that the reset spring can extend and retract stably and maintain the stability of the positioning force.

[0023] Furthermore, a pull plate is fixedly connected to the lower surface of the limiting post, and two symmetrically arranged positioning protrusions are fixedly connected to the upper surface of the pull plate. The positioning protrusions are slidably connected to the inner wall of the longitudinal positioning groove at the corresponding position, and the size and shape of the positioning protrusions are consistent with the size and shape of the longitudinal positioning groove.

[0024] With the above technical solution, pulling down the pull plate will cause the positioning ball to retract downward through the limiting post and guide post, releasing the locking of the positioning protrusion on the longitudinal positioning groove. At this time, the isolation cylinder can be rotated to move the sealing positioning structure away from the locked position, making it easy to open the top sealing cover. The operation is simple and convenient, and the locking and unlocking operations can be completed without additional tools.

[0025] The beneficial effects of the present invention are as follows: (1) By setting a metal heat dissipation column that extends into the dough and a bottom heat dissipation seat, the heat generated by the dough fermentation during the fermentation process can be quickly conducted to the bottom heat dissipation seat through the metal heat dissipation column, and then dissipated to the low-temperature environment outside through the heat dissipation through hole, avoiding the accumulation of heat inside the dough and causing the local temperature to be too high, ensuring that the dough is in a uniform and stable low-temperature fermentation environment, effectively improving the quality of low-temperature fermentation, and suitable for large-scale dough fermentation in baking centers. (2) By setting an isolation plastic film that can be attached to the inner wall of the transparent fermentation basin, the isolation plastic film completely wraps the metal heat dissipation column through the adaptation area, realizing the complete isolation between the dough and the device. When taking out the dough, it is only necessary to lift the isolation plastic film to take out the dough completely. The new isolation plastic film can be replaced and reused, greatly reducing the difficulty of cleaning the device and improving the efficiency of batch fermentation. (3) By setting an integrated sealing and positioning structure, the sealing and fixing can be completed by rotating and locking, and the unlocking can be completed by pulling down the pull plate. The operation is simple and convenient. At the same time, the positioning ball of the sealing and positioning structure can position the stacked devices, preventing them from shifting and slipping when stacked, effectively utilizing the refrigeration space, and suitable for batch storage and fermentation. Attached Figure Description

[0026] Figure 1 This is a first-view structural diagram of the assembly of a low-temperature dough fermentation device according to the present invention; Figure 2 This is a second-view structural diagram of the assembly of a low-temperature dough fermentation device according to the present invention; Figure 3 This is a three-dimensional structural schematic diagram of a low-temperature dough fermentation device according to the present invention; Figure 4 This is a three-dimensional structural diagram of the sealing and positioning structure of a low-temperature dough fermentation device according to the present invention; Figure 5 This is a partial exploded view of the fermentation basin of a low-temperature dough fermentation device according to the present invention; Figure 6This is a schematic diagram of the internal structure of the fermentation basin of a low-temperature dough fermentation device according to the present invention; Figure 7 This is a three-dimensional structural diagram of the top sealing cover of a low-temperature dough fermentation device according to the present invention; Figure 8 This is a top view of the fermentation basin of a low-temperature dough fermentation device according to the present invention; Figure 9 yes Figure 8 Enlarged view of point A.

[0027] Reference numerals: 1. Transparent fermentation basin; 2. Bottom heat dissipation base; 3. Top sealing plate; 4. Top sealing cover; 5. Movement control groove; 6. Sealing positioning structure; 60. Isolation cylinder; 61. Rotating shaft; 62. Middle isolation plate; 63. Positioning protrusion; 64. Limiting post; 65. Guide post; 66. Return spring; 67. Positioning ball; 68. Pull plate; 7. Heat dissipation through hole; 8. Sealing adjustment groove; 9. Bottom positioning groove; 10. Flexible sealing strip; 11. Metal heat dissipation column; 12. Isolation and preservation film; 13. Sealing groove; 14. Longitudinal positioning groove. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0029] like Figure 1-9As shown, this embodiment of a low-temperature dough fermentation device includes a bottom heat dissipation base 2. A transparent fermentation basin 1 is fixedly connected to the upper surface of the bottom heat dissipation base 2. A top sealing plate 3 is fixedly connected to the top of the transparent fermentation basin 1. A top sealing cover 4 is provided above the top sealing plate 3, and the top sealing cover 4 and the top sealing plate 3 are connected by a sealing positioning structure 6. The kneaded dough is placed in a plastic wrap 12 that adheres to the inner wall of the transparent fermentation basin 1. After the dough is placed, the top sealing cover 4 is placed on the top sealing plate 3, and the top sealing cover 4 and the top sealing plate 3 are locked together by the sealing positioning structure 6, so that the flexible sealing strip 10 is inserted into the sealing groove 1. Within 3, the top of the transparent fermentation basin 1 is sealed, and the entire device is placed in a low-temperature refrigeration environment for low-temperature fermentation. During the fermentation process, the heat generated by the dough fermentation is conducted to the bottom heat dissipation base 2 through the metal heat dissipation column 11, and then dissipated to the external refrigeration environment through the heat dissipation through hole 7 of the bottom heat dissipation base 2. This avoids the accumulation of heat inside the dough, which may cause the local fermentation temperature to be too high, and ensures that the dough maintains a uniform and stable low-temperature environment, thereby improving the quality of low-temperature fermentation. When taking out the dough, the top sealing cover 4 can be opened by releasing the locking of the sealing positioning structure 6, and the isolation plastic wrap 12 can be taken out along with the dough. This makes it easy to clean and organize the device, and the kneaded dough can be directly continued to ferment at a low temperature.

[0030] The sealing and positioning structure 6 includes an isolation cylinder 60 with two symmetrically arranged rotating shafts 61 fixedly connected to its outer side. The two rotating shafts 61 are rotatably connected to the inner wall of the sealing adjustment groove 8 corresponding to the top sealing cover 4. A positioning ball 67 is slidably connected through the top of the isolation cylinder 60. The size and shape of the positioning ball 67 are consistent with the size and shape of the bottom positioning groove 9. The position of the sealing and positioning structure 6 can be adjusted by rotating the isolation cylinder 60. In the locked state, the positioning protrusion 63 is engaged in the longitudinal positioning groove 14, which firmly presses the top sealing plate 3 and the top sealing cover 4 together to ensure the sealing effect. At the same time, when multiple devices are stacked, the positioning ball 67 of the lower device can be directly engaged in the bottom positioning groove 9 of the upper device to achieve stacking positioning and prevent displacement and slippage during stacking.

[0031] A limiting post 64 is slidably connected through the inner wall of the isolation cylinder 60 at the lower position. The limiting post 64 and the positioning ball 67 are fixedly connected by a guide post 65. A middle isolation plate 62 is fixedly connected to the inner wall of the isolation cylinder 60 above the limiting post 64. A return spring 66 is fixedly connected between the upper surface of the middle isolation plate 62 and the lower surface of the positioning ball 67. The return spring 66 can continuously push the positioning ball 67 outward, so that the positioning ball 67 can be stably kept in the state of being stuck in the bottom positioning groove 9 in the locked state, and will not easily loosen. The middle isolation plate 62 provides stable support for the return spring 66, ensuring that the return spring 66 extends and retracts stably and maintains the stability of the positioning force.

[0032] A pull plate 68 is fixedly connected to the lower surface of the limiting post 64. Two symmetrically arranged positioning protrusions 63 are fixedly connected to the upper surface of the pull plate 68. The positioning protrusions 63 are slidably connected to the inner wall of the longitudinal positioning groove 14 at the corresponding position. The size and shape of the positioning protrusions 63 are consistent with the size and shape of the longitudinal positioning groove 14. Pulling the pull plate 68 downward will cause the positioning ball 67 to retract downward through the limiting post 64 and the guide post 65, thereby releasing the locking of the positioning protrusions 63 to the longitudinal positioning groove 14. At this time, the isolation cylinder 60 can be rotated to move the sealing positioning structure 6 away from the locked position, making it easy to open the top sealing cover 4. The operation is simple and convenient, and the locking and unlocking operations can be completed without additional tools.

[0033] Several evenly distributed metal heat dissipation columns 11 are fixedly connected to the upper surface of the bottom heat dissipation base 2. An isolation plastic wrap 12 is placed inside the transparent fermentation bowl 1. The metal heat dissipation columns 11 can extend into the dough to quickly dissipate the heat generated by the dough fermentation. Compared with devices that only dissipate heat from the outer surface of the dough, this device can remove the heat accumulated inside the dough more quickly, maintaining the stability of the overall fermentation temperature. At the same time, the isolation plastic wrap 12 can prevent the dough from directly contacting the inner wall of the transparent fermentation bowl 1. After removing the dough, only the isolation plastic wrap 12 needs to be replaced and the device can be simply wiped for reuse, reducing the difficulty of cleaning the device. This is suitable for the batch fermentation needs of baking centers and improves fermentation efficiency.

[0034] Several evenly distributed metal heat dissipation columns 11 are fixedly connected to the upper surface of the bottom heat dissipation base 2, located inside the transparent fermentation bowl 1. The metal heat dissipation columns 11 and the bottom heat dissipation base 2 are made of stainless steel. The top of the metal heat dissipation column 11 is rounded. Stainless steel has good thermal conductivity and corrosion resistance. It will not rust or be damaged even when used in a cold storage environment with low temperature and high humidity for a long time. It has a long service life and stable thermal conductivity. It can continuously and stably dissipate the heat inside the dough. The rounded top can avoid puncturing the insulating plastic wrap 12 that wraps the dough.

[0035] The lower surface of the top sealing plate 3 has arc-shaped longitudinal positioning grooves 14 on both sides of the sealing adjustment groove 8. The lower surface of the bottom heat sink 2 has bottom positioning grooves 9 on all four sides directly below the sealing adjustment groove 8. The longitudinal positioning grooves 14 can limit the positioning protrusions 63 of the sealing positioning structure 6. When the sealing positioning structure 6 is rotated so that the positioning protrusions 63 are engaged in the longitudinal positioning grooves 14, the sealing positioning structure 6 can be kept locked, preventing the sealing positioning structure 6 from loosening and causing the seal to fail during refrigeration. The bottom positioning grooves 9 provide a position for the positioning ball 67 to engage and position, ensuring the stability of the sealing positioning structure 6 after it is locked, and positioning the stacked transparent fermentation bowls 1 horizontally, ensuring that the transparent fermentation bowls 1 are neatly placed in the refrigerator.

[0036] The insulating plastic wrap 12 fits tightly against the inner cavity of the transparent fermentation basin 1. The bottom of the insulating plastic wrap 12 has several evenly distributed adaptation areas, which wrap around the outside of the metal heat dissipation column 11. Several evenly distributed heat dissipation through holes 7 are opened through both sides of the bottom heat dissipation base 2. The insulating plastic wrap 12 can completely wrap the dough, the inner wall of the device, and the metal heat dissipation column 11, avoiding direct contact between the dough and the device, thus achieving contactless fermentation. When removing the dough, simply lift the insulating plastic wrap 12 to remove it completely without additional cleaning of the device. The heat dissipation through holes 7 can accelerate the heat exchange efficiency of the bottom heat dissipation base 2, quickly dissipating the heat conducted by the metal heat dissipation column 11 into the refrigeration environment, ensuring the heat dissipation and cooling effect, which is suitable for the fermentation of large quantities of dough in industrial production.

[0037] The top sealing cover 4 has a movement control groove 5 on its upper surface for moving the top sealing cover 4. The top sealing cover 4 is made of plastic. The movement control groove 5 makes it easy for operators to lift and grab the top sealing cover 4, facilitating the transfer of the entire device and the opening and closing of the top sealing cover 4. The plastic material of the top sealing cover 4 reduces the overall weight of the device and facilitates the transfer operation.

[0038] A circular arc-shaped sealing groove 13 is provided on the upper surface of the top sealing plate 3. A flexible sealing strip 10 is fixedly connected to the lower surface of the top sealing cover 4. The size and shape of the flexible sealing strip 10 are the same as those of the sealing groove 13. Sealing adjustment grooves 8 are provided around the top sealing plate 3 and the top sealing cover 4. The top sealing cover 4 is rotatably connected to the sealing adjustment groove 8, and the top sealing plate 3 and the top sealing cover 4 are fixedly connected by the sealing positioning structure 6. The sealing positioning structure 6 and the corresponding sealing adjustment groove 8 of the top sealing plate 3 are through-holes. The flexible sealing strip 10 is made of soft rubber. When the sealing positioning structure 6 locks the top sealing plate 3 and the top sealing cover 4, the flexible sealing strip 10 is squeezed and deformed, filling the gap between the sealing groove 13 and the flexible sealing strip 10, effectively improving the sealing performance, preventing odors from the refrigerated environment from entering the device and contaminating the dough, and preventing excessive evaporation of moisture in the dough, ensuring the humidity conditions required during dough fermentation. The sealing adjustment groove 8 provides space for the sealing positioning structure 6 to rotate and pass through, making it convenient for operators to lock and unlock the sealing positioning structure 6.

[0039] The working principle of this embodiment is as follows: The kneaded dough is placed inside the insulating film 12 that adheres to the inner wall of the transparent fermentation basin 1, so that the dough is completely wrapped by the insulating film 12. The metal heat dissipation column 11 extends into the inside of the dough. After placement, the top sealing cover 4 is placed on the top sealing plate 3. The isolation cylinder 60 is rotated to the locking position. After releasing the pull plate 68, the return spring 66 pushes the positioning ball 67 outward, and at the same time, it drives the positioning protrusion 63 to engage with the corresponding longitudinal positioning groove 14 to complete the locking. At this time, the flexible sealing strip 10 is pressed into the sealing groove 13 to achieve a seal. The entire device can be placed in a low-temperature refrigeration environment for fermentation. If batch fermentation is required, multiple devices can be stacked in sequence, so that the positioning ball 67 extending from the lower device engages with the bottom positioning groove 9 at the bottom of the upper device to complete the stacking and positioning, and prevent slippage during storage. During the fermentation process, the heat generated by the dough fermentation is quickly conducted to the bottom heat dissipation base 2 through the metal heat dissipation column 11 that extends into the inside, and then exchanged to the external refrigeration environment through the heat dissipation through hole 7, avoiding heat accumulation inside the large dough and ensuring that the overall fermentation temperature is uniform and stable. When the dough needs to be removed, pull down the pull plate 68 to cause the positioning ball 67 and positioning protrusion 63 to retract, releasing the positioning protrusion 63 from the longitudinal positioning groove 14. Rotate the isolation cylinder 60 away from the locked position to open the top sealing cover 4. Lift the isolation plastic wrap 12 to remove the dough completely. Replace the isolation plastic wrap 12 to proceed with the next fermentation. Cleaning and tidying are very convenient.

[0040] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention.

Claims

1. A low-temperature fermentation device for dough, characterized in that, It includes a bottom heat sink (2), a transparent fermentation pot (1) with a transparent surface is fixedly connected to the upper surface of the bottom heat sink (2), a top sealing plate (3) is fixedly connected to the top of the transparent fermentation pot (1), a top sealing cover (4) is provided above the top sealing plate (3), and the top sealing cover (4) and the top sealing plate (3) are connected by a sealing positioning structure (6). The bottom heat sink (2) has several uniformly distributed metal heat sink columns (11) fixedly connected to its upper surface, and the transparent fermentation basin (1) has an isolation plastic wrap (12) placed inside.

2. The low-temperature fermentation device for dough according to claim 1, characterized in that, The top sealing plate (3) has an arc-shaped sealing groove (13) on its upper surface. The top sealing cover (4) has a flexible sealing strip (10) fixedly connected to its lower surface. The size and shape of the flexible sealing strip (10) are the same as those of the sealing groove (13). The top sealing plate (3) and the top sealing cover (4) have sealing adjustment grooves (8) around their perimeter. The top sealing cover (4) is rotatably connected to a sealing positioning structure (6) at the sealing adjustment groove (8). The top sealing plate (3) and the top sealing cover (4) are fixedly connected by the sealing positioning structure (6). The sealing positioning structure (6) and the sealing adjustment groove (8) corresponding to the top sealing plate (3) are arranged in a through-hole configuration. The flexible sealing strip (10) is made of soft rubber.

3. The low-temperature fermentation device for dough according to claim 1, characterized in that, The upper surface of the bottom heat sink (2) is fixedly connected to several uniformly distributed metal heat sink columns (11) located inside the transparent fermentation basin (1). The metal heat sink columns (11) and the bottom heat sink (2) are made of stainless steel, and the top of the metal heat sink columns (11) is set in an arc shape.

4. The low-temperature fermentation apparatus for dough according to claim 3, characterized in that, The isolation and preservation film (12) is closely fitted to the inner cavity of the transparent fermentation basin (1), and the bottom of the isolation and preservation film (12) is provided with several evenly distributed adaptation areas, and the metal heat dissipation column (11) is wrapped around the outside through the adaptation areas. Several evenly distributed heat dissipation through holes (7) are opened through both sides of the bottom heat dissipation seat (2).

5. The low-temperature fermentation device for dough according to claim 2, characterized in that, The lower surface of the top sealing plate (3) is provided with a longitudinal positioning groove (14) in an arc shape on both sides of the sealing adjustment groove (8), and the lower surface of the bottom heat sink (2) is provided with a bottom positioning groove (9) located directly below the sealing adjustment groove (8).

6. The low-temperature fermentation apparatus for dough according to claim 1, characterized in that, The top sealing cover (4) has a moving control groove (5) on its upper surface for moving the top sealing cover (4), and the top sealing cover (4) is made of plastic material.

7. The low-temperature fermentation apparatus for dough according to claim 5, characterized in that, The sealing positioning structure (6) includes an isolation cylinder (60) with two symmetrically arranged rotating shafts (61) fixedly connected to the outside. The two rotating shafts (61) are rotatably connected to the inner wall of the sealing adjustment groove (8) corresponding to the top sealing cover (4). A positioning ball (67) is slidably connected through the top of the isolation cylinder (60). The size and shape of the positioning ball (67) are consistent with the size and shape of the bottom positioning groove (9).

8. The low-temperature fermentation apparatus for dough according to claim 7, characterized in that: The inner wall of the isolation cylinder (60) is slidably connected to a limiting post (64) at the lower position. The limiting post (64) and the positioning ball (67) are fixedly connected by a guide post (65). The inner wall of the isolation cylinder (60) is fixedly connected to a middle isolation plate (62) at the position above the limiting post (64). A return spring (66) is fixedly connected between the upper surface of the middle isolation plate (62) and the lower surface of the positioning ball (67).

9. A low-temperature dough fermentation apparatus according to claim 8, characterized in that, A pull plate (68) is fixedly connected to the lower surface of the limiting post (64), and two symmetrically arranged positioning protrusions (63) are fixedly connected to the upper surface of the pull plate (68). The positioning protrusions (63) are slidably connected to the inner wall of the longitudinal positioning groove (14) at the corresponding position. The size and shape of the positioning protrusions (63) are consistent with the size and shape of the longitudinal positioning groove (14).

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