Dough fermentation box with temperature control function

Abstract

The utility model discloses a dough fermentation box with a temperature control function, which comprises a fermentation box body, the right end of the fermentation box body is rotatably connected with an observation bin door, and chutes are fixedly mounted on the inner side wall of the fermentation box body and are arranged in bilateral symmetry about the vertical central axis of the fermentation box body. The sliding grooves are vertically and symmetrically arranged relative to the horizontal line of the fermentation box body, connecting plates are installed at the upper end and the lower end of the interior of the fermentation box body, limiting rods are slidably connected to the bottoms of the sliding grooves, and springs are connected to the outer sides of rod bodies of the limiting rods in a sleeving mode. According to the dough fermentation box with the temperature control function, by controlling the temperature, a user can control and monitor the temperature of the fermentation box, so that it is ensured that dough is fermented within the optimal temperature range, meanwhile, the temperature in the fermentation box is more uniform through air circulation, and then the activity of yeast is improved to the maximum extent; therefore, the consistency and the stability of the product are improved.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing, in particular to a dough fermentation box with a temperature control function. Background Art

[0002] Dough fermentation is the process by which dough is metabolized by microorganisms (primarily yeast) under specific conditions to produce gases and other compounds. This process is usually a key step in making fermented foods such as bread, steamed buns, and pizza. Dough fermentation is a key biochemical process that has a significant impact on the texture, taste, and flavor of the final baked product.

[0003] Because the existing dough fermentation box lacks temperature control function, the internal temperature of the fermentation box may be affected by changes in ambient temperature, which may cause the temperature to be too high or too low to change the activity of the yeast during the fermentation process, affecting the flavor and taste of the dough, resulting in an uneven fermentation process. At the same time, due to temperature reasons, the fermentation speed will vary greatly, resulting in insufficient or excessive fermentation of the dough, which in turn affects the quality of the final product. Utility Model Content

[0004] The purpose of the present utility model is to provide a dough fermentation box with a temperature control function to solve the problem raised in the above background technology that the current dough fermentation box lacks a temperature control function and may be affected by the environment during the fermentation process, causing its temperature to be too high or too low, thereby changing the activity of the yeast during the fermentation process, thereby causing insufficient fermentation or excessive fermentation, affecting the flavor and taste of the dough, and thus affecting the quality of the final product.

[0005] To achieve the above-mentioned purpose, the present invention provides the following technical solution: a dough fermentation box with temperature control function, comprising:

[0006] A fermentation box body, wherein the right end of the fermentation box body is rotatably connected to an observation chamber door;

[0007] Also includes:

[0008] The slide is fixedly installed on the inner wall of the fermentation box body, and the slide is symmetrically arranged with respect to the vertical central axis of the fermentation box body, and the slide is symmetrically arranged with respect to the horizontal line of the fermentation box body, and connecting plates are installed at the upper and lower ends of the fermentation box body. The bottom of the slide is slidably connected to the limit rod, and the outer side of the limit rod body is sleeved with a spring.

[0009] Preferably, the connecting plate and the slide groove are slidably connected together, and a through hole is provided at the rear end of the bottom of the connecting plate, and the through hole at the rear end of the connecting plate is arranged in a snap-fit ​​state with the limiting rod.

[0010] Preferably, a protective cover is fixedly installed on the top of the connecting plate, and the connecting plate is slidably connected to a placement plate at one end of the inner cavity of the protective cover, and the length of the placement plate is consistent with the length of the connecting plate. A tension spring is fixedly installed on the rear end of the top of the connecting plate, and the front end of the tension spring is fixedly connected to the front end of the bottom of the placement plate.

[0011] Preferably, water troughs are provided on both left and right ends of the top of the connecting plate, and waste water bins are slidably connected to both left and right ends inside the connecting plate, and the waste water bins are arranged in a corresponding state to the water troughs.

[0012] Preferably, a heater is fixedly installed on the inner bottom of the fermentation box body, and the heaters are arranged in an array state with respect to the horizontal line of the fermentation box body. A temperature controller is fixedly installed on the bottom of the front end of the fermentation box body, and the temperature controller is connected to the heater through a wiring harness.

[0013] Preferably, air ducts are fixedly installed on both left and right ends of the fermentation box body, and a fan is fixedly installed on the rear end of the fermentation box body, and the rear end pipe body of the air duct is connected to the fan.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: the dough fermentation box with temperature control function allows the user to control and monitor the temperature of the fermentation box through temperature control, thereby ensuring that the dough ferments within the optimal temperature range; at the same time, through air circulation, the temperature inside the fermentation box is made more uniform, thereby maximizing the activity of the yeast, thereby improving the consistency and stability of the product; then, by collecting and shielding the water vapor inside the fermentation box, it is prevented from directly contacting the dough, and the dough surface is prevented from being overly wet or uneven due to water droplets, thereby maintaining the optimal fermentation state of the dough; at the same time, through convenient disassembly and placement, the operator can quickly put in and take out the dough, thereby ensuring the hygiene of the fermentation box and reducing the risk of microbial growth;

[0015] 1. The system is equipped with a fermentation chamber body, a heater, and a temperature controller. The heaters are arranged in an array on a horizontal line at the bottom of the fermentation chamber body. The heaters and the temperature controller are connected via a wiring harness, allowing the user to set and monitor the temperature of the fermentation chamber, thereby ensuring that the dough ferments within the optimal temperature range, maximizing yeast activity, promoting fermentation, and improving product consistency and stability.

[0016] 2. The fermentation box body, air duct and fan are provided. Air ducts are fixedly installed on both ends of the air duct. The air duct is also fixedly connected to the fan at the rear end of the fermentation box body, which can promote air circulation, thereby making the temperature inside the fermentation box more uniform, ensuring that the dough is heated uniformly during the fermentation process, and reducing the risk of local overheating or overcooling.

[0017] 3. A connecting plate, a protective cover and a wastewater bin are provided. The water troughs opened at the left and right ends of the top of the connecting plate are arranged in a corresponding state to the wastewater bin inside the connecting plate, so that the water generated by the water vapor inside the fermentation box body can be collected. At the same time, a protective cover is also fixedly installed on the top of the connecting plate, so that the protective cover can prevent water vapor from dripping onto the dough surface during the fermentation process. By collecting and shielding the water vapor, the water vapor is prevented from directly contacting the dough, thereby maintaining the activity of the yeast and the fermentation effect, and thus preventing the dough surface from being too wet or uneven due to water droplets, thereby maintaining the best fermentation state of the dough.

[0018] 4. A slide, a connecting plate, a limit rod, a spring, a placement plate and a tension spring are provided. The limit rod is engaged with the connecting plate and then the connection plate is released by pulling the limit rod, so that the connecting plate can slide out from the inside of the slide, making it convenient to clean the connecting plate. At the same time, the placement plate is also connected to the placement plate through the top sliding of the connecting plate, and then fixed to the placement plate through the tension spring on the top of the connecting plate. The placement plate slides on the top of the connecting plate, making it more convenient and quick to place the dough. Through convenient disassembly and placement, the operator can quickly put in and take out the dough, reducing the preparation and cleaning time, while ensuring the hygiene of the fermentation box and reducing the risk of microbial growth. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a schematic diagram of the main cross-sectional structure of the utility model;

[0020] Figure 2 This is a schematic diagram of the main structure of the utility model;

[0021] Figure 3 This is a schematic diagram of the top view of the structure of the utility model;

[0022] Figure 4 This is a schematic diagram of the top view of the connecting plate of the utility model;

[0023] Figure 5 This is a schematic diagram of a top cross-sectional structure of the connecting plate of the utility model;

[0024] Figure 6 For this utility model Figure 1 A is an enlarged structural diagram of FIG.

[0025] In the figure: 1. Fermentation box body; 2. Observation compartment door; 3. Slide; 4. Connecting plate; 5. Limit rod; 6. Spring; 7. Protective cover; 8. Placement plate; 9. Tension spring; 10. Wastewater tank; 11. Heater; 12. Temperature controller; 13. Air duct; 14. Fan. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0027] See also Figure 1-6 The utility model provides a technical solution: a dough fermentation box with temperature control function, including: a fermentation box body 1, an observation compartment door 2, a slide 3, a connecting plate 4, a limit rod 5, a spring 6, a protective cover 7, a placement plate 8, a tension spring 9, a wastewater bin 10, a heater 11, a temperature controller 12, an air duct 13, and a fan 14.

[0028] First, as attached Figure 1 , Attachment Figure 2 , Attachment Figure 4 and attached Figure 5 As shown in the figure, when the dough is fermented, since the observation chamber door 2 is rotatably connected to the right end of the fermentation box body 1, the fermentation box body 1 is opened by pulling the observation chamber door 2, and then the placement plate 8 is slidably connected to the top of the connecting plate 4, and the placement plate 8 is placed in the inner cavity of the connecting plate 4, and then the placement plate 8 is pulled to slide from the inner cavity of the protective cover 7. Since the rear end of the top of the connecting plate 4 is fixedly installed with a tension spring 9, and the front end of the tension spring 9 is fixedly connected to the front end of the bottom of the placement plate 8, when the placement plate 8 slides on the top of the connecting plate 4 The tension spring 9 is driven to stretch, and when the placing plate 8 slides to a suitable position, the container containing the dough is placed on the surface of the placing plate 8. Then, the length of the placing plate 8 is consistent with the length of the connecting plate 4, and the elastic force of the tension spring 9 drives the placing plate 8 to return to its original position, thereby driving the placing plate 8 to slide on the top of the connecting plate 4 by the elastic force of the tension spring 9, and then the container containing the dough on the top of the placing plate 8 is returned to the inner cavity of the protective cover 7. When the dough is placed, the fermentation box body 1 is closed by rotating the observation compartment door 2 to a closed state.

[0029] As attached Figure 1 , Attachment Figure 2 and attached Figure 3As shown in the figure, after the dough is placed, the temperature controller 12 is started. Since the temperature controller 12 and the heater 11 are connected together through a wiring harness, the temperature of the heater 11 is set by the temperature controller 12, and the dough inside the fermentation box body 1 is fermented by the heater 11. At the same time, the fan 14 can be started, and the rear ends of the air ducts 13 at the left and right ends of the fermentation box body 1 are connected to the fan 14. Then, through the mutual cooperation between the air ducts 13 and the fan 14, the hot air inside the fermentation box body 1 is circulated, thereby ensuring that the temperature inside the fermentation box body 1 is more uniform. At the same time, when the heater 11 is used to When the dough inside the fermentation box body 1 is fermenting, water vapor is generated inside the fermentation box body 1 due to the reaction between the temperature inside the fermentation box body 1 and the dough. Then, the protective cover 7 on the top of the connecting plate 4 can prevent the water vapor at the bottom of the fermentation box body 1 from dripping onto the surface of the dough. At the same time, the water grooves at the left and right ends of the top of the connecting plate 4 are arranged in a corresponding state with the waste water bin 10, so that the water vapor can drip into the interior of the waste water bin 10 through the water grooves. At the same time, the waste water bin 10 is slidably connected to the inner cavity of the connecting plate 4, and the collected water can be centrally processed by pulling the waste water bin 10 to keep the dough in the best fermentation state.

[0030] As attached Figure 1 and attached Figure 6 As shown in the figure, when the dough fermentation is completed, the connecting plate 4 is slidably connected to the inside of the slide groove 3, and is also arranged in an engaged state with the limit rod 5 through the through hole at the bottom of the connecting plate 4. Then, by pulling the limit rod 5, the limit rod 5 drives the spring 6 to stretch, so that the limit rod 5 is released from the engagement with the connecting plate 4, and then by pulling the connecting plate 4 to slide inside the slide groove 3, the connecting plate 4 is taken out from the inside of the fermentation box body 1, and then the other parts on the connecting plate 4 and the connecting plate 4 are cleaned, so as to maintain the hygiene of the fermentation box body 1 and reduce the risk of microbial growth.

[0031] The contents not described in detail in this specification belong to the existing technology known to professional and technical personnel in this field. The standard parts used in this utility model can be purchased from the market. Special-shaped parts can be customized according to the description in the specification and the drawings. The specific connection methods of each part adopt mature conventional means such as bolts, rivets, welding, etc. in the existing technology. The machinery, parts and equipment all adopt conventional models in the existing technology, and the circuit connections adopt conventional connection methods in the existing technology, which will not be described in detail here.

[0032] Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments, or make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A dough fermentation box with temperature control function, comprising: A fermentation box body (1), wherein the right end of the fermentation box body (1) is rotatably connected to an observation chamber door (2); It is characterized by further comprising: A chute (3) is fixedly mounted on the inner side wall of the fermentation box body (1), and the chute (3) is symmetrically arranged with respect to the vertical center axis of the fermentation box body (1), and the chute (3) is symmetrically arranged with respect to the horizontal line of the fermentation box body (1), and a connecting plate (4) is installed at both upper and lower ends of the fermentation box body (1), the bottom of the chute (3) is slidably connected to a limit rod (5), and a spring (6) is sleeved and connected to the outer side of the limit rod (5).

2. The dough fermentation box with temperature control function according to claim 1, characterized in that: The connecting plate (4) is slidably connected to the sliding groove (3), and a through hole is provided at the rear end of the bottom of the connecting plate (4), and the through hole at the rear end of the connecting plate (4) is arranged in a snap-fit ​​state with the limiting rod (5).

3. The dough fermentation box with temperature control function according to claim 1, characterized in that: A protective cover (7) is fixedly mounted on the top of the connecting plate (4), and a placement plate (8) is slidably connected to one end of the connecting plate (4) relative to the inner cavity of the protective cover (7), and the length of the placement plate (8) is consistent with the length of the connecting plate (4). A tension spring (9) is fixedly mounted on the rear end of the top of the connecting plate (4), and the front end of the tension spring (9) is fixedly connected to the front end of the bottom of the placement plate (8).

4. The dough fermentation box with temperature control function according to claim 1, characterized in that: Water troughs are provided at both left and right ends of the top of the connecting plate (4), and waste water bins (10) are slidably connected to both left and right ends inside the connecting plate (4), and the waste water bins (10) are arranged in a corresponding state to the water troughs.

5. The dough fermentation box with temperature control function according to claim 1, characterized in that: A heater (11) is fixedly mounted on the inner bottom of the fermentation box body (1), and the heaters (11) are arranged in an array state with respect to the horizontal line of the fermentation box body (1). A temperature controller (12) is fixedly mounted on the bottom of the front end of the fermentation box body (1), and the temperature controller (12) is connected to the heater (11) via a wiring harness.

6. The dough fermentation box with temperature control function according to claim 1, characterized in that: Air ducts (13) are fixedly mounted on both left and right ends of the fermentation box body (1), and a fan (14) is fixedly mounted on the rear end of the fermentation box body (1), and the rear end of the air duct (13) is connected to the fan (14).

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