Low-temperature energy-saving fermentation device for bread processing
By designing a placement frame structure with a rotating shaft and a card slot, combined with a heating and humidification system, the problem of uneven fermentation of dough during bread processing is solved, uniform fermentation and energy-saving effects are achieved, and fermentation quality is improved.
Patent Information
- Application Number
- CN202422381150.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-29
- Publication Date
- 2025-07-22
- Estimated Expiration
- 2034-09-29
AI Technical Summary
The existing fermentation chambers have the problem of uneven dough fermentation in bread processing, which leads to inconsistent fermentation time and affects the fermentation quality.
A low-temperature energy-saving fermentation device is designed, including a fermentation box, a placing rack and a pallet. The pallet is driven to rotate through the rotating shaft to make the dough heat evenly. The pallet is stabilized by the clamp and slot structure to avoid disengagement. Combined with the heating and humidification system, it ensures that the temperature and humidity of the fermentation environment are consistent.
The dough is uniformly fermented, the fermentation efficiency and effect are improved, while saving energy, ensuring the safety and hygiene of the fermentation process.
Smart Images
Figure CN223125725U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the field of bread processing, in particular to a low-temperature energy-saving fermentation device for bread processing. Background Art
[0002] Fermentation refers to the process in which people rely on the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microorganisms themselves, or directly metabolites or secondary metabolites. When making bread and Western-style pastries, the dough needs to be fermented, so a fermentation box is required. However, in the existing fermentation box during use, the dough cannot be evenly heated during fermentation, resulting in different fermentation times for each dough, which easily affects the fermentation quality. Content of the Utility Model
[0003] In view of the deficiencies in the above-mentioned background art, the utility model provides a low-temperature energy-saving fermentation device for bread processing.
[0004] The utility model adopts the following technical solutions:
[0005] A low-temperature energy-saving fermentation device for bread processing, characterized in that the device includes:
[0006] A fermentation box body, the internal space of the fermentation box body is divided into two chambers, a fermentation chamber and a control chamber, by a partition;
[0007] A placement rack, the placement rack includes a rotating shaft, a placement tray and a clamping block. The rotating shaft is arranged to rotate in the fermentation chamber and is driven by a motor arranged in the control chamber. A plurality of placement trays are sleeved on the circumferential outer wall of the rotating shaft. The placement trays are of a hollow structure, and clamping blocks are arranged on the upper surfaces of the placement trays, and the clamping blocks are sleeved on the circumferential outer wall of the rotating shaft;
[0008] A tray, a notch is opened on the side surface of the tray, the notch is adapted to the rotating shaft, a card slot penetrates through the upper surface of the tray, the card slot is communicated with the notch, and the card slot is adapted to the clamping block;
[0009] Wherein, the tray is used for placing the dough to be fermented. The tray is sleeved outside the rotating shaft through the notch. When the tray is placed on the upper surface of the placement rack, the clamping block is embedded in the card slot.
[0010] As a further improvement, the cross-section of the clamping block is non-circular.
[0011] As a further improvement, the top of the rotating shaft penetrates through the partition and then is connected to a driven belt pulley. The driven belt pulley is connected to a driving belt pulley through a belt, and the driving belt pulley is connected to the motor shaft of the motor.
[0012] As a further improvement, a raised edge is provided on the circumferential outer wall of the tray.
[0013] As a further improvement, a raised border is provided on the circumferential outer wall of the placement tray.
[0014] From the above description of the structure of the present utility model, compared with the prior art, the present utility model has the following advantages: When in use, place the dough to be fermented on the tray avoiding the notch and the card slot, open the fermentation box body, and socket the tray with the dough to be fermented on the outside of the rotating shaft. During the process, the rotating shaft is inserted into the card slot from the notch, and then place the tray on the upper surface of the placement rack. At this time, the clamping block is inserted into the card slot, and by using the limiting effect of the inner wall of the card slot on the outer surface of the clamping block, the tray can be stably socketed on the outside of the rotating shaft, avoiding the tray falling off the rotating shaft due to the centrifugal force during the rotation of the placement rack and dropping from the placement tray. Then close the fermentation box body to make the temperature and humidity in the fermentation cavity at an appropriate position suitable for the fermentation of the dough. At the same time, drive the rotating shaft to rotate through the motor, and the rotating shaft drives the placement rack, the tray and the dough to rotate in the fermentation cavity, so that the dough is evenly heated, improving the fermentation effect and fermentation efficiency, and being more energy-saving. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] Figure 1 It is a three-dimensional structural schematic diagram of the present utility model.
[0016] Figure 2 It is a three-dimensional structural schematic diagram of the fermentation box body, the placement rack and the tray.
[0017] Figure 3 It is a three-dimensional structural schematic diagram of the fermentation box body, the placement rack, the tray and the humidifying mechanism.
[0018] Figure 4 It is a front view structural schematic diagram of the fermentation box body, the placement rack, the tray and the humidifying mechanism.
[0019] Figure 5 It is a three-dimensional structural schematic diagram of the placement rack.
[0020] Figure 6 It is a three-dimensional structural schematic diagram of the tray.
[0021] Figure 7 It is a three-dimensional structural schematic diagram of the placement rack and the tray. DETAILED DESCRIPTION OF THE EMBODIMENTS
[0022] The following describes the specific embodiments of the present utility model with reference to the accompanying drawings.
[0023] As shown in the attached Figure 1 and Figure 2As shown in the figure, a low-temperature energy-saving fermentation device for bread processing includes a fermentation box body 1, a placement rack 2, and a tray 3. Among them, a box door 11 is hinged to the front of the fermentation box body 1. The box door 11 is used to control the opening and closing of the fermentation box body 1, and the internal space of the fermentation box body 1 is divided into two chambers, namely a fermentation chamber 12 and a control chamber 15, by a partition 1a in the front and back.
[0024] As shown in the attached Figures 3 to 7 figure, a placement rack 2 is provided in the fermentation chamber 12. The placement rack 2 includes a rotating shaft 21, placement disks 22, and clamping blocks 24. The rotating shaft 21 is arranged to rotate in the fermentation chamber 12, and a number of placement disks 22 are sleeved on the circumferential outer wall of the rotating shaft 21. Clamping blocks 24 are provided on the upper surfaces of the placement disks 22. The clamping blocks 24 are sleeved on the circumferential outer wall of the rotating shaft 21, and a tray 3 is detachably provided on the placement disks 22. A notch 31 is formed on the side surface of the tray 3. The notch 31 is adapted to the rotating shaft 21. A card slot 32 penetrates through the upper surface of the tray 3. The card slot 32 is communicated with the notch 31, and the card slot 32 is adapted to the clamping block 24. During use, the dough to be fermented is placed on the tray 3 avoiding the notch 31 and the card slot 32. The fermentation box body 1 is opened, and the tray is sleeved outside the rotating shaft 21. During the process, the rotating shaft 21 is inserted into the card slot 32 from the notch 31, and then the tray 3 is placed on the upper surface of the placement rack 2. At this time, the clamping block 24 is inserted into the card slot 32. By using the limiting effect of the inner wall of the card slot 32 on the outer surface of the clamping block 24, the tray 3 can be stably sleeved outside the rotating shaft 21, avoiding the tray 3 falling off the rotating shaft 21 under the action of centrifugal force during the rotation of the placement rack 2 and dropping from the placement disk 22, so that the tray 3 can rotate with the placement rack 2, and be evenly heated and fermented in the fermentation chamber 12 with appropriate temperature and humidity, improving the fermentation effect and fermentation efficiency, and being more energy-saving. And a raised edge 23 can be provided on the circumferential outer wall of the placement disk 22. The setting of the raised edge 23 makes it so that even if the tray 3 breaks away from the rotating shaft 21, it will not fall off the placement disk 22, thus ensuring the safety and hygiene of the tray 3 and the dough.
[0025] It is worth mentioning that as shown in the attached Figures 4 to 6As shown, the cross-section of the clamping block 24 is non-circular. When the rotating shaft 21 drives the placing rack 2 and the tray 3 to rotate in the fermentation chamber 12 for uniform heating and fermentation, the limiting effect of the inner wall of the card slot 32 on the outer surface of the clamping block 24 can prevent the tray 3 from rotating on its own on the placing plate 22, enabling the tray 3 to rotate synchronously with the placing plate 22, ensuring uniform rotation of the tray 3, uniform heating and fermentation of the dough, and good fermentation effect. Among them, the placing plate 22 is a hollow structure, facilitating air circulation and uniform heating of the dough. In addition, a raised edge 33 is provided on the circumferential outer wall of the tray 3. The setting of this raised edge 33 can prevent the dough on the tray 3 from falling off the tray 3 under the action of centrifugal force and onto the placing plate 22, so that people can quickly remove the tray 3 and the dough at one time, accelerating the operation and saving time. When removing the tray 3, only need to lift the tray 3 upward to disengage the clamping block 24 from the card slot 32, and then pull out the rotating shaft 21 along the notch 31, and the tray 3 can be quickly disassembled from the placing rack 2.
[0026] As shown in the attached Figure 2 and Figure 5 As shown, the rotating shaft 21 is driven by a motor 28 provided in the control chamber 15. Specifically, the top of the rotating shaft 21 penetrates through the partition 1a and is connected to the driven pulley 25. The driven pulley 25 is connected to the driving pulley 27 through a belt 26, and the driving pulley 27 is connected to the motor shaft of the motor 28. During use, the motor 28 drives the driving pulley 27 to rotate, and the driving pulley 27 drives the driven pulley 25 to rotate through the belt 26, so that the rotating shaft 21 drives the placing rack 2, the tray 3 and the dough to rotate in the fermentation chamber 12, enabling the dough to be heated uniformly and improving the fermentation effect.
[0027] In addition, as shown in the attached Figure 3 and Figure 4As shown, a heating tube and a fan are provided in the control chamber 15, and a mesh 14 is passed through the partition 1a, and the mesh 14 corresponds to the heating tube and the fan. In addition, a humidifying mechanism 4 is provided in the fermentation box 1, and the humidifying mechanism 4 includes an atomizer, a spray pipe and a nozzle. An atomizer is provided on the inner wall of the control chamber 15, and a spray pipe is vertically installed at the bottom end of the atomizer. The spray pipe passes through the partition 1a and enters the fermentation chamber 12, and a plurality of nozzles are plugged into the outer wall of the spray pipe near the placement plate 22. When in use, the fermentation box 1 is closed, and the heating tube and the fan are started. The fan can bring the heat generated by the heating tube to various places inside the fermentation chamber 12 through the mesh 14 to ensure that the temperature inside the fermentation chamber 12 is consistent. At the same time, the atomizer is started, and then the fermentation chamber 12 is humidified through the spray pipe and the nozzle, so that the temperature and humidity in the fermentation chamber 12 are at a suitable position, which is suitable for the fermentation of the dough. At the same time, a temperature sensor, a humidity sensor and a lighting lamp are fixedly installed on the inner wall of the fermentation chamber 12. The temperature and humidity inside the fermentation chamber 12 are monitored by the temperature sensor and the humidity sensor, and the lighting lamp can be used to observe the state of the dough on the tray 3 in conjunction with the glass window on the door 11, so as to facilitate the control of the fermentation process. Among them, the heating tube, the fan, the atomizer, the temperature sensor, the humidity sensor, the lighting lamp, the motor 28 and other electronic components or electronic products are all electrically connected to the controller 13 disposed in the control chamber 15. When in use, the heating tube, the fan, the atomizer, the temperature sensor, the humidity sensor, the lighting lamp, the motor 28 and other electronic components or electronic products are controlled by the controller 13 to keep the temperature and humidity in the fermentation chamber 12 at a suitable position and realize the rotation of the placement rack 2.
[0028] In summary, when the utility model is used, the dough to be fermented is placed on the tray 3 avoiding the notch 31 and the slot 32, the fermentation box 1 is opened, and the tray on which the dough to be fermented is placed is sleeved on the outside of the rotating shaft 21. During the process, the rotating shaft 21 is inserted into the slot 32 from the notch 31, and then the tray 3 is placed on the upper surface of the placement rack 2. At this time, the block 24 is inserted into the slot 32. By utilizing the limiting effect of the inner wall of the slot 32 on the outer surface of the block 24, the tray 3 can be stably sleeved on the outside of the rotating shaft 21, and the tray 3 is prevented from being separated from the rotating shaft 21 by the centrifugal force during the rotation of the placement rack 2, and falling from the placement plate 22. Then the fermentation box 1 is closed, so that the temperature and humidity in the fermentation chamber 12 are at a suitable position, which is suitable for the fermentation of the dough. At the same time, the motor 28 drives the rotating shaft 21 to rotate, and the rotating shaft 21 drives the placement rack 2, the tray 3 and the dough to rotate in the fermentation chamber 12, so that the dough is evenly heated, the fermentation effect and fermentation efficiency are improved, and it is more energy-saving.
[0029] The above is only a specific implementation method of the utility model, but the design concept of the utility model is not limited to this. Any non-substantial changes to the utility model using this concept shall be deemed as an infringement of the protection scope of the utility model.
Claims
1. A low-temperature energy-saving fermentation device for bread processing, characterized in that, The device includes: A fermentation box body, the internal space of which is divided into two chambers, a fermentation chamber and a control chamber, by a partition; A placement rack, which includes a rotating shaft, placement disks and clamping blocks. The rotating shaft is arranged to rotate in the fermentation chamber and is driven by a motor arranged in the control chamber. A number of placement disks are sleeved on the circumferential outer wall of the rotating shaft. The placement disks are of a hollow structure, and clamping blocks are arranged on the upper surfaces of the placement disks. The clamping blocks are sleeved on the circumferential outer wall of the rotating shaft; A tray, with a notch opened on the side surface of the tray. The notch is adapted to the rotating shaft. A card slot penetrates through the upper surface of the tray. The card slot is communicated with the notch and is adapted to the clamping block; Among them, the tray is used for placing the dough to be fermented. The tray is sleeved outside the rotating shaft through the notch. When the tray is placed on the upper surface of the placement rack, the clamping block is embedded in the card slot.
2. The low-temperature energy-saving fermentation device for bread processing according to claim 1, characterized in that: The cross-section of the clamping block is non-circular.
3. The low-temperature energy-saving fermentation device for bread processing according to claim 1, characterized in that: The top of the rotating shaft penetrates through the partition and then is connected to a driven pulley. The driven pulley is connected to a driving pulley through a belt. The driving pulley is connected to the motor shaft of the motor.
4. A low-temperature energy-saving fermentation device for bread processing according to claim 1, characterized in that: An upward protruding edge is arranged on the circumferential outer wall of the tray.
5. A low-temperature energy-saving fermentation device for bread processing according to claim 1, characterized in that: An upward protruding edge is arranged on the circumferential outer wall of the placement disk.