Biscuit constant-temperature fermentation device
By combining humidity sensors and temperature sensors with controllers, combined with steam valves and compressors, the problems of insufficient humidity and heat dissipation in traditional biscuit fermentation equipment are solved, achieving a stable fermentation environment and improving biscuit quality.
Patent Information
- Application Number
- CN202422773812.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-14
- Publication Date
- 2025-09-05
- Estimated Expiration
- 2034-11-14
AI Technical Summary
Traditional biscuit fermentation equipment cannot effectively control humidity and heat dissipation, resulting in unstable fermentation results.
Humidity sensors and temperature sensors are used in conjunction with controllers. Through the combination of steam valves, compressors and hot air ducts, real-time monitoring and adjustment of humidity and temperature are achieved. Heat is recovered through the water storage tank to ensure the stability of the fermentation environment.
This enables precise humidity control and temperature regulation of the fermentation process, improving the quality and consistency of the cookies and reducing the impact of uneven heat distribution.
Smart Images
Figure CN223298405U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to a food processing device, in particular to a biscuit constant temperature fermentation device. Background Art
[0002] With the development of the food industry, biscuit production has increasingly stringent requirements for the control of the fermentation process. During the fermentation process, flour, water, yeast and other raw materials must first be mixed into dough. Then, under suitable temperature and humidity conditions, the yeast is allowed to metabolize and produce carbon dioxide gas, which causes the dough to expand in volume and form a soft structure. During this period, the fermentation time and environmental conditions must be strictly monitored to ensure that the dough reaches the ideal fermentation state. Finally, delicious biscuits are made through processes such as shaping and baking.
[0003] While traditional biscuit fermentation equipment can generally meet production needs, it has some shortcomings in practical application. These devices generally only provide a constant temperature but cannot effectively control humidity. Furthermore, traditional fermentation equipment lacks a suitable heat dissipation pathway, resulting in uneven heat distribution and further affecting the stability of the fermentation effect. Therefore, although traditional fermentation equipment can complete the fermentation task to a certain extent, the lack of effective control of humidity and heat dissipation often results in suboptimal and unstable fermentation results. Utility Model Content
[0004] In order to overcome the shortcomings of the existing fermentation device, such as insufficient humidity control and lack of a suitable heat dissipation path, the technical problem to be solved is to provide a biscuit constant temperature fermentation device.
[0005] The technical solution is: a biscuit constant temperature fermentation device, including a fermentation box, a sealed door, a temperature sensor, a humidity sensor, a steam valve, a partition, a water tank, a heating rod, a hot air duct, a compressor, a shelf and a limit block. A sealed door is installed at the front end of the fermentation box, and air outlets and exhaust holes are respectively provided on the upper and lower rear sides of the fermentation box. Temperature sensors and humidity sensors are respectively provided on the upper and lower left sides of the fermentation box. A partition is set at the bottom of the fermentation box, and three steam valves are connected to the top of the partition. The air outlets of the steam valves are all facing upward. The bottom end of the fermentation box is slidably connected to the water tank, the water tank is arranged at the bottom of the partition, and the rear side of the water tank is connected to the heating rod. The compressor is connected to the rear end of the outer side of the fermentation box, and the air inlet of the compressor is corresponding to the exhaust hole. One end of the hot air duct is connected to the air outlet of the compressor, and the other end is connected to the rear side of the water tank while passing through the lower part of the fermentation box. Several corresponding limit blocks are connected on the left and right sides of the fermentation box. The limit blocks in the fermentation box are grouped in twos, and shelves are set between each group of limit blocks on the left and right.
[0006] Furthermore, the invention also includes a light bulb connected to the top of the fermentation box.
[0007] Furthermore, it also includes a vibrator, a support plate and a spring. A support plate is slidably provided on the lower limit block in each group of limit blocks. The support plate passes through the limit block. Several springs are connected between the support plate and the limit block. The bottom of the support plate is connected to the vibrator.
[0008] Furthermore, the hot air duct is a telescopic hose.
[0009] Furthermore, a glass window is provided on the sealed door for observing the internal fermentation conditions.
[0010] Furthermore, the fermentation box is provided with a controller, and the light bulb, temperature sensor, humidity sensor, steam valve, heating rod, compressor and vibrator are all electrically connected to the controller.
[0011] Beneficial effects: 1. The utility model can monitor and adjust the humidity in the fermentation box in real time through the cooperation of the humidity sensor, temperature sensor and the controller in the fermentation box, solve the problem of insufficient humidity control in traditional fermentation devices, ensure the optimal humidity conditions during the fermentation process, and improve the quality and consistency of biscuits.
[0012] 2. The utility model uses a compressor and a hot air duct to extract the hot air in the fermentation box and recover the heat through a water storage tank, which not only reduces the temperature in the fermentation box, but also reduces water evaporation, making the fermentation environment more stable and controllable, and overcoming the shortcomings of traditional fermentation devices that lack a suitable heat dissipation path. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] Figure 1 It is a schematic diagram of the three-dimensional structure of the utility model.
[0014] Figure 2 It is a schematic diagram of the internal three-dimensional structure of the utility model.
[0015] Figure 3 It is a schematic diagram of the three-dimensional structure of the water tank, heating rod and compressor of the utility model.
[0016] Figure 4 It is a schematic diagram of the three-dimensional structure of the shelf and the limiting block of the utility model.
[0017] Figure 5 It is a schematic diagram of the three-dimensional structure of the vibrator, support plate and spring of the utility model.
[0018] In the accompanying drawings: 1_fermentation box, 2_sealed door, 3_light bulb, 4_air vent, 5_exhaust hole, 6_temperature sensor, 7_humidity sensor, 8_steam valve, 9_partition, 10_water tank, 11_heating rod, 12_hot air duct, 13_compressor, 14_shelf, 15_limiting block, 16_vibrator, 17_support plate, 18_spring. DETAILED DESCRIPTION
[0019] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.
[0020] A biscuit constant temperature fermentation device, such as Figure 1-Figure 5 As shown, it includes a fermentation box 1, a sealed door 2, a light bulb 3, a temperature sensor 6, a humidity sensor 7, a steam valve 8, a partition 9, a water tank 10, a heating rod 11, a hot air duct 12, a compressor 13, a shelf 14, a limit block 15, a vibrator 16, a support plate 17 and a spring 18. The front end of the fermentation box 1 is equipped with a sealed door 2, and the sealed door 2 and the fermentation box 1 are sealed with a rubber sealing strip to prevent air leakage. The sealed door 2 is provided with a glass window for observing the internal fermentation situation. The light bulb 3 is connected to the top center of the fermentation box 1, and the upper and lower rear sides of the fermentation box 1 are respectively provided with air outlet holes 4 and Exhaust hole 5, temperature sensor 6 and humidity sensor 7 are respectively provided on the upper and lower left sides of the fermentation box 1, and the temperature sensor 6 and humidity sensor 7 are arranged on the same vertical line. A partition 9 is set at the bottom of the fermentation box 1, and three steam valves 8 are connected to the top of the partition 9. The three steam valves 8 are arranged in a horizontal array on the top of the partition 9. The air outlets of the steam valves 8 are all facing upward. A water tank 10 is slidably connected to the bottom end of the fermentation box 1. The water tank 10 is located at the bottom of the partition 9. A heating rod 11 is connected to the rear side of the water tank 10. The heating rod 11 is U-shaped as a whole. A compressor 13 is connected to the rear end of the outer side of the fermentation box 1. The compressor 1 The air inlet 3 is set correspondingly to the exhaust hole 5, and the air outlet 4 and the exhaust hole 5 are composed of several dense small holes. One end of the hot air duct 12 is connected to the air outlet of the compressor 13, and the other end is connected to the lower part of the fermentation box 1 and connected to the rear side of the water tank 10. The hot air duct 12 is a heat-resistant and corrosion-resistant telescopic hose. Several corresponding limit blocks 15 are connected to the left and right sides of the fermentation box 1. The limit blocks 15 in the fermentation box 1 are grouped in twos up and down. A shelf 14 is set between each group of limit blocks 15 on the left and right. Each shelf 14 can be disassembled separately. The gap between each two shelves 14 is set larger than the maximum size of the biscuit dough. Fermentation expansion height, a support plate 17 is slidably provided on the lower limit block 15 in each group of limit blocks 15, and several support rods are provided between the top and bottom ends of the support plate 17. The support rods pass through the limit block 15, and several springs 18 are connected between the top of the support plate 17 and the limit block 15. The springs 18 are all mounted on the support rods. A vibrator 16 is connected to the bottom of the support plate 17. The part where the vibrator 16 is connected to the support plate 17 is the output end. The fermentation box 1 is provided with a controller, and the light bulb 3, temperature sensor 6, humidity sensor 7, steam valve 8, heating rod 11, compressor 13 and vibrator are all electrically connected to the controller.
[0021] The staff first places the biscuit dough to be fermented in the fermentation tray. At this time, the staff opens the sealed door 2 of the present invention to open the space in the fermentation box 1. Then the staff pulls open the water tank 10 and fills the water tank 10 with drinkable purified water until the purified water covers the heating rod 11. The staff pushes the water tank 10 back in and places the prepared fermentation tray containing the biscuit dough on the top of each shelf 14 in turn. After the fermentation trays are placed on all the shelves 14, the staff closes the sealed door 2 and starts the controller of the present invention. The controller receives the data sent by the temperature sensor 6 and the humidity sensor 7 in real time. The signal returned by the controller is received, and the staff pre-sets the optimal temperature and humidity for biscuit dough fermentation as the controller threshold. In the initial state, the temperature and humidity in the fermentation box 1 are both insufficient. At this time, the temperature sensor 6 and the humidity sensor 7 can transmit the detected temperature and humidity to the controller through electrical signals. The controller automatically starts the heating pipe and opens the steam valve 8 when it detects that the temperature and humidity are insufficient. The heating pipe slowly heats the drinking water in the water tank 10. At the same time, the water vapor is slowly transported to the space in the fermentation box 1 where the fermentation tray is located through the steam valve 8. The temperature and humidity inside the fermentation box 1 gradually increase with the entry of the water vapor.
[0022] When the temperature sensor 6 and the humidity sensor 7 detect that the temperature and humidity in the fermentation box 1 have reached the threshold value, they will transmit the signal back to the controller again. The controller will then control the heating pipe and the compressor 13 at the same time. The compressor 13 can transport the hot air carrying water vapor in the fermentation box 1 into the compressor 13 through the exhaust hole 5, and discharge it into the hot air duct 12 through the compressor 13. The hot air carrying water vapor is transported into the water storage tank 10 through the hot air duct 12. The hot air carrying water vapor is extracted from the fermentation box 1, which can reduce the temperature and humidity in the fermentation box 1, and this part of the temperature and humidity is re-input into the water storage tank 10. Not only can the drinking water in the water storage tank 10 not be lost in large quantities due to evaporation, but part of the water vapor can also be recovered. In addition, the part of the heat recovered from the hot air can also reduce the working time of the heating rod 11, so that the heating rod 11 does not need to be heated frequently and can still keep the temperature and humidity in the fermentation box 1 suitable for fermentation. The biscuit dough gradually ferments and takes shape in the fermentation box 1. After the fermentation is completed, the staff first closes the steam valve 8 and the controller. The heating pipe and the compressor 13 will also stop working at the same time. At this time, the staff can open the sealed door 2 and directly slide the shelf 14 out of the limit block 15 to pull it out of the fermentation box 1. The fermentation tray placed on the shelf 14 can also be taken out together. After the staff removes the fermentation tray separately, they put the shelf 14 back on the limit block 15, and the fermentation of a batch of biscuit dough is completed.
[0023] The light bulb 3 arranged at the top of the fermentation box 1 enables the staff to observe the fermentation of the internal biscuit dough through the window provided on the sealed door 2 during the fermentation of the biscuit dough in the fermentation box 1, so as to control the fermentation process of the biscuit dough more accurately. Sometimes bubbles are generated during the fermentation of the biscuit dough, and more bubbles will bring a bad taste to the final product. The vibrator 16 arranged at the bottom of the limit block 15 is also controlled by the controller. The staff can control the vibrator 16 to work through the controller during the fermentation of the biscuit dough. The vibrator 16 can make the support plate 17 vibrate, and the vibration will be transmitted to the support plate 17 through the spring 18, thereby making the shelf 14 vibrate together with the support plate 17. The vibrating shelf 14 can vibrate out or break the bubbles in the biscuit dough placed thereon, thereby achieving the effect of reducing the bubbles in the biscuit dough.
[0024] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent replacements, 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 biscuit constant temperature fermentation device, comprising a fermentation box (1), a sealing door (2), a water storage tank (10) and a heating rod (11), characterized in that: The invention also includes a temperature sensor (6), a humidity sensor (7), a steam valve (8), a hot air duct (12), a compressor (13), a shelf (14), a limit block (15) and a partition (9). A sealing door (2) is installed at the front end of the fermentation box (1). An air outlet (4) and an exhaust hole (5) are respectively provided on the upper and lower sides of the rear side of the fermentation box (1). A temperature sensor (6) and a humidity sensor (7) are respectively provided on the upper and lower sides of the left side of the fermentation box (1). A partition (9) is provided at the bottom of the fermentation box (1). Three steam valves (8) are connected to the top of the partition (9). The air outlets of the steam valves (8) are all facing upwards. The bottom end of the fermentation box (1) is slidably connected to a storage tank. The water tank (10) is provided at the bottom of the partition (9), the rear side of the water tank (10) is connected to a heating rod (11), the compressor (13) is connected to the rear side of the outer side of the fermentation box (1), the air inlet of the compressor (13) and the exhaust hole (5) are provided correspondingly, one end of the hot air duct (12) is connected to the air outlet of the compressor (13), and the other end is connected to the lower part of the fermentation box (1) and connected to the rear side of the water tank (10), the left and right sides of the fermentation box (1) are connected to a plurality of corresponding left and right limit blocks (15), the limit blocks (15) in the fermentation box (1) are arranged in pairs, and a shelf (14) is provided between each left and right group of limit blocks (15).
2. A biscuit constant temperature fermentation device according to claim 1, characterized in that: It also includes a light bulb (3), which is connected to the top of the fermentation box (1).
3. A biscuit constant temperature fermentation device according to claim 2, characterized in that: The invention also includes a vibrator (16), a support plate (17) and a spring (18). In each group of limit blocks (15), a support plate (17) is slidably provided on the lower limit block (15). The support plate (17) passes through the limit block (15). Several springs (18) are connected between the support plate (17) and the limit block (15). The bottom of the support plate (17) is connected to the vibrator (16).
4. A biscuit constant temperature fermentation device according to claim 3, characterized in that: The hot air duct (12) is a telescopic hose.
5. A biscuit constant temperature fermentation device according to claim 4, characterized in that: The sealed door (2) is provided with a glass window for observing the internal fermentation conditions.
6. A biscuit constant temperature fermentation device according to claim 5, characterized in that: The fermentation box (1) is provided with a controller, and the light bulb (3), temperature sensor (6), humidity sensor (7), steam valve (8), heating rod (11), compressor (13) and vibrator are all electrically connected to the controller.