Dough fermenting equipment

Abstract

The utility model discloses dough fermentation equipment which comprises a water bath box, a water adding pipe is fixed on one side of the top of the water bath box, a water draining pipe is installed at the bottom of one side of the water bath box, a heat preservation shell is fixed on the outer wall of the water bath box, a heating pipe is installed on the inner side of the heat preservation shell, and the bottom of the side wall of the water bath box is connected with the bottom end of a transferring pipe. A water suction pump is installed on the transfer pipe, the top end of the transfer pipe is connected with the top of the side wall of the water bath box, a vertical threaded rod is fixed to the top face of the water bath box and penetrates through a stabilizing hole, the stabilizing hole is formed in the end of a horizontal plate, the horizontal plate is fixedly connected with the top of the outer wall of the fermentation barrel, and the bottom of the fermentation barrel penetrates through a limiting window. The dough leavening equipment adopts a novel structural design, not only can conveniently control the leavening temperature through a water bath heating mode, but also can conveniently spray water to adjust the humidity in the leavening process, and ensures that dough can be stably leavened under proper temperature and humidity conditions.

Description

TECHNICAL FIELD

[0001] The utility model relates to dough leavening equipment technical field, concretely is a dough leavening equipment. BACKGROUND

[0002] The condition of dough leavening directly influences the taste and texture of finished product, the leavening temperature of dough is at 25-28 DEG C, and the ideal humidity is 70%-85%, and too high temperature can lead to yeast inactivation, and too fast fermentation can lead to sour taste or rough organization.

[0003] The existing dough leavening equipment, such as the Chinese utility model patent with the name of a kind of dough leavening equipment with the publication number CN222516060U, adopts the direct heating mode of heater, not only the surface of dough is easy to dry crust, affects expansion, but also cannot carry out convenient humidity control. Therefore, a dough leavening equipment needs to be designed for the above problems. SUMMARY

[0004] The utility model aims at providing a kind of dough leavening equipment to solve the problem that the device in the above background art adopts the direct heating mode of heater, not only the surface of dough is easy to dry crust, affects expansion, but also cannot carry out convenient humidity control.

[0005] To achieve the above object, the utility model provides the following technical scheme: a kind of dough leavening equipment, including water bath box, the water bath box top side is fixed with water adding pipe, the water bath box one side bottom is installed with drain pipe, the water bath box outer wall is fixed with heat preservation shell, the heat preservation shell inboard is installed with heating pipe, the water bath box side wall bottom is connected with the bottom end of transfer pipe, the transfer pipe is installed with water pump, the transfer pipe top end is connected with the water bath box side wall top, the water bath box top is fixed with vertical screw rod, the vertical screw rod passes through stabilizing hole, the stabilizing hole is set in horizontal plate end, the horizontal plate is connected with the outer wall top of leavening barrel and is fixed, the leavening barrel bottom is penetrated with limiting window, the limiting window is set in the water bath box top center, the leavening barrel top end is installed with sealing cover, the sealing cover is installed with humidification nozzle.

[0006] Preferably, the heating pipe is distributed at equal intervals inside the heat preservation shell, and the height of the water bath box covered by the heating pipe is greater than half of the overall height of the water bath box.

[0007] Preferably, the transfer pipe is centrally symmetrically distributed about the center of the water bath box, and the included angle between the horizontal portion of the top of the transfer pipe and the water bath box is an acute angle.

[0008] Preferably, the vertical screw rod is closely attached to the inner wall of the stabilizing hole, and the stabilizing hole and the vertical screw rod are both symmetrically distributed about the center of the horizontal plate.

[0009] Preferably, the vertical threaded rod is provided with locking nuts, which are symmetrically distributed about the center of the stabilizing hole.

[0010] Preferably, the humidifying spray head is equiangularly distributed about the center of the sealing cover, and the distance between the humidifying spray head and the center of the sealing cover is less than half of the radius of the sealing cover.

[0011] Compared with the prior art, the dough leavening equipment has the advantages that: the dough leavening equipment adopts a novel structure design, can conveniently control the leavening temperature through water bath heating, can conveniently spray water to adjust the humidity during the leavening process, and ensures that the dough can be stably leavened under suitable temperature and humidity conditions.

[0012] 1. The water in the water bath box is stably heated by the heating pipe, and the water forms a rotational flow in the water bath box by cooperating with the center-symmetrically distributed transfer pipe, so that the water bath heating of the leavening barrel is uniformly ensured, and the temperature difference of different parts is small, so that the dough can be uniformly leavened.

[0013] 2. The leavening barrel with the stabilizing hole on the horizontal plate slides along the vertical threaded rod, the depth of the leavening barrel immersed in water can be conveniently adjusted according to the amount of the dough, the water bath heating effect is ensured, and the humidity in the leavening barrel can be timely controlled by the humidifying spray head installed on the top of the sealing cover of the leavening barrel, so that the leavening effect is ensured. BRIEF DESCRIPTION OF DRAWINGS

[0014] Figure 1 It is a front view structural schematic diagram of the utility model;

[0015] Figure 2 It is a front view sectional structure schematic diagram of the utility model;

[0016] Figure 3 It is a water bath box and a transfer pipe top view structural schematic diagram of the utility model;

[0017] Figure 4 It is a vertical threaded rod, a stabilizing hole and a horizontal plate bottom view sectional structure schematic diagram of the utility model.

[0018] In the drawing: 1, water bath box; 2, water inlet pipe; 3, drain pipe; 4, heat preservation shell; 5, heating pipe; 6, transfer pipe; 7, water pump; 8, vertical threaded rod; 9, locking nut; 10, stabilizing hole; 11, horizontal plate; 12, leavening barrel; 13, limiting window; 14, sealing cover; 15, humidifying spray head. DETAILED DESCRIPTION

[0019] Clearly, the described embodiments are merely a part of the embodiments of the present application, but not all the embodiments. Based on the embodiments of the present application, all the other embodiments obtained by those skilled in the art without creative labor fall within the protection scope of the present application.

[0020] Please refer to Figures 1-4 The utility model provides a technical scheme: a kind of dough fermentation equipment, including water bath box 1, water pipe 2, drain pipe 3, heat preservation shell 4, heating pipe 5, transfer pipe 6, water pump 7, vertical screw rod 8, locking nut 9, stabilizing hole 10, horizontal plate 11, fermentation barrel 12, limiting window 13, sealing cover 14 and humidifying nozzle 15, water pipe 2 is fixed in water bath box 1 top side, drain pipe 3 is installed in water bath box 1 one side bottom, heat preservation shell 4 is fixed on water bath box 1 outer wall, heating pipe 5 is installed in heat preservation shell 4 inboard, water bath box 1 side wall bottom is connected with the bottom end of transfer pipe 6, transfer pipe 6 top is connected with the top of water bath box 1 side wall, vertical screw rod 8 is fixed in water bath box 1 top surface, vertical screw rod 8 passes through stabilizing hole 10, stabilizing hole 10 is set in horizontal plate 11 end, horizontal plate 11 is connected and fixed with the top of fermentation barrel 12 outer wall, limiting window 13 is set in the center of water bath box 1 top surface, sealing cover 14 is installed in the top of fermentation barrel 12, humidifying nozzle 15 is installed on sealing cover 14.

[0021] The heating pipe 5 of the example is distributed at equal intervals in the inboard of the heat preservation shell 4, and the height of the water bath box 1 covered by the heating pipe 5 is greater than half of the overall height of the water bath box 1. The above structure design enables the heating pipe 5 to efficiently heat the water in the water bath box 1.

[0022] The transfer pipe 6 is centrally symmetrically distributed about the center of the water bath box 1, and the included angle between the top horizontal part of the transfer pipe 6 and the water bath box 1 is an acute angle. The above structure design enables the water discharged from the top end of the transfer pipe 6 to form a cyclone in the water bath box 1, thereby ensuring the rapid flow of water in the water bath box 1.

[0023] The vertical screw rod 8 is closely attached to the inner wall of the stabilizing hole 10, and the stabilizing hole 10 and the vertical screw rod 8 are symmetrically distributed about the center of the horizontal plate 11. The above structure design enables the working height of the horizontal plate 11 and the fermentation barrel 12 to be conveniently adjusted and stably fixed.

[0024] The locking nut 9 is installed on the vertical screw rod 8, and the locking nut 9 is symmetrically distributed about the center of the stabilizing hole 10. The above structure design enables the locking nut 9 to quickly lock the relative position of the horizontal plate 11 and the vertical screw rod 8 by extruding the upper and lower end faces of the horizontal plate 11.

[0025] The humidifying spray heads 15 are equiangularly distributed about the center of the sealing cover 14, and the distance from the humidifying spray heads 15 to the center of the sealing cover 14 is less than half of the radius of the sealing cover 14. The above structure enables the humidifying spray heads 15 to uniformly spray water mist downward and uniformly humidify the space below.

[0026] Working principle: in use, first open the sealing cover 14, put the dough to be leavened into the leavening barrel 12, then close the sealing cover 14, add appropriate amount of water into the water bath box 1 through the water adding pipe 2, rotate the symmetrically distributed locking nuts 9 away from the upper and lower end faces of the horizontal plate 11, according to the amount of the dough, push the horizontal plate 11 with the leavening barrel 12 to vertically slide along the vertical threaded rod 8 until the bottom of the leavening barrel 12 is immersed in water to a sufficient depth, rotate the symmetrically distributed locking nuts 9 to reset to press the upper and lower end faces of the horizontal plate 11 to be fixed;

[0027] Start the heating pipe 5 to heat the water in the water bath box 1, according to Figure 1 the temperature control is performed by the thermometer installed at the right top of the outer wall of the water bath box 1, at the same time, start the water pump 7, the water pump 7 pumps out the water at the bottom of the inner side of the water bath box 1 through the transfer pipe 6 and sends it back to the water bath box 1 from the top, since the included angle between the top of the transfer pipe 6 and the water bath box 1 is an acute angle, the water sent back by the symmetrically distributed transfer pipes 6 forms a rotational flow in the water bath box 1, so that the temperature difference of different positions in the water body is small, and the leavening barrel 12 is uniformly heated;

[0028] During the leavening process, the humidity in the leavening barrel 12 is observed by the hygrometer installed at the right top of the sealing cover 14, when the humidity is low, clean water mist can be sprayed by the humidifying spray heads 15 to control the humidity, which is the working principle of the dough leavening equipment.

[0029] Although the embodiments of the present application have been shown and described, it can be understood by those skilled in the art that various changes, modifications, replacements and modifications can be made to the embodiments without departing from the principles and spirits of the present application, the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A dough proofing apparatus comprising a water bath tank (1), characterised in that: The water bath box (1) top side fixed with water pipe (2), the water bath box (1) one side bottom mounted drain pipe (3), the water bath box (1) outer wall fixed with heat preservation shell (4), the heat preservation shell (4) inside installation heating pipe (5), the water bath box (1) side wall bottom and transfer pipe (6) bottom end connection, the transfer pipe (6) on installation water pump (7), the transfer pipe (6) top and water bath box (1) side wall top connection, the water bath box (1) top fixed with vertical threaded rod (8), the vertical threaded rod (8) through stable hole (10), the stable hole (10) is set in horizontal plate (11) end, the horizontal plate (11) and the top of the outer wall of the fermentation barrel (12) are connected and fixed, the bottom of the fermentation barrel (12) penetrates the limiting window (13), the limiting window (13) is set in the center of the top surface of the water bath box (1), the top of the fermentation barrel (12) is installed with the sealing cover (14), the sealing cover (14) is installed with the humidification nozzle (15).

2. A dough proving apparatus according to claim 1, characterised in that: The heating pipe (5) is distributed equidistantly inside the heat preservation shell (4), and the height of the water bath box (1) covered by the heating pipe (5) is greater than half of the overall height of the water bath box (1).

3. A dough proofing apparatus according to claim 1, wherein: The transfer pipe (6) is centrally symmetrically distributed about the center of the water bath box (1), and the included angle between the top horizontal part of the transfer pipe (6) and the water bath box (1) is an acute angle.

4. A dough proofing apparatus according to claim 1, wherein: The vertical threaded rod (8) is closely attached to the inner wall of the stable hole (10), and the stable hole (10) and the vertical threaded rod (8) are symmetrically distributed about the center of the horizontal plate (11).

5. A dough proofing apparatus according to claim 1, wherein: The locking nut (9) is installed on the vertical threaded rod (8), and the locking nut (9) is symmetrically distributed about the center of the stable hole (10).

6. A dough proofing apparatus according to claim 1, wherein: The humidification nozzle (15) is equiangularly distributed about the center of the sealing cover (14), and the distance between the humidification nozzle (15) and the center of the sealing cover (14) is less than half of the radius of the sealing cover (14).

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