Fermenting and baking integrated oven

Abstract

The utility model relates to a leavening and baking integrated oven, which belongs to the technical field of ovens and comprises an oven body, a baking chamber is arranged on the upper portion inside the oven body, and two leavening chambers are arranged on the lower portion inside the oven body. Compared with the prior art, the oven has the advantages that the oven body integrates a traditional separated fermentation box and an oven, the fermentation function and the baking function can be integrated, the purpose of one machine with double purposes is achieved, the oven body adopts the vertical layered design, the problem of large occupied space of the oven body can be solved, and through the effect of the electric heating pipe, the oven body is more convenient to use. According to the baking device, baking food can be heated at a high temperature, waste heat in the baking chamber can be transmitted into the three branch pipes through the arrangement of the ventilation pipes and finally enters the corresponding fermentation chambers, yeast is more active in a warm environment, and through the mode, the baking waste heat can be reasonably utilized, so that energy consumption can be reduced.

Description

Technical Field

[0001] This utility model relates to the field of oven technology, and in particular to an integrated proofing and baking oven. Background Technology

[0002] Food production includes proofing and baking processes, each completed by independently set equipment. Proofing determines the color and internal structure of the food. The proofing temperature is usually 30-40°C, but the natural room temperature is difficult to meet this proofing temperature condition. Therefore, during conventional proofing, heat preservation devices are often used to keep the food warm to accelerate the proofing time and improve the proofing quality. During the baking process, the control of temperature and time has an important impact on the final quality of the dough. Too high or too low a temperature will affect the volume, color and taste of the bread.

[0003] As the market demand for baked goods (such as bread, cakes, and pastries) continues to grow, the traditional baking process, which separates proofing and baking into separate steps, is gradually revealing problems such as low efficiency, high energy consumption, and large space occupation. Utility Model Content

[0004] In view of the above-mentioned problems existing in the prior art, the main purpose of this utility model is to provide a proofing and baking integrated oven.

[0005] The technical solution of this utility model is as follows: a proofing and baking integrated oven includes an oven body, a baking chamber is provided at the top inside the oven body, and two proofing chambers are provided at the bottom inside the oven body. Several heating tubes are built into the top of the inner wall of the baking chamber, and the heating tubes are arranged at equal intervals. Two ventilation pipes are fixedly installed inside the oven body, and the top ends of the ventilation pipes extend into the interior of the baking chamber. Three branch pipes are fixedly connected to the outer side of each ventilation pipe, and the ends of the branch pipes away from the ventilation pipes extend into the interior of the proofing chamber. A solenoid valve is fixedly installed inside each ventilation pipe.

[0006] By adopting the above technical solution, the oven body integrates the traditionally separate proofing box with the oven, thereby integrating proofing and baking functions to achieve the purpose of dual-purpose use in one machine. Moreover, the oven body adopts a vertical layered design, which can reduce the problem of large space occupation. Through the action of electric heating tubes, baking foods can be heated at high temperature. And through the setting of vent pipes, the residual heat in the baking chamber can be transferred to the three branch pipes and finally enter the corresponding proofing chamber, so that the yeast is more active in a warm environment.

[0007] In a preferred embodiment, the baking chamber is provided with a baking assembly, which includes a cabinet door that is slidably installed inside the baking chamber. Support plates are fixedly connected to both sides of the inner wall of the cabinet door, and a tray b is placed between the tops of the two support plates. Ventilation slots are arrayed inside the tray b.

[0008] By adopting the above technical solution, the tray b can support the dough to be baked, and the support plate can raise the height of the tray b.

[0009] In a preferred embodiment, an air inlet is provided inside the oven body and on one side of the baking chamber. A bracket is fixedly connected inside the air inlet, and a fan is fixedly installed on one side of the bracket.

[0010] By adopting the above technical solution and using a fan, the flow rate of hot air in the baking chamber can be accelerated, thereby enabling the hot air to fill the entire baking chamber more quickly.

[0011] In a preferred embodiment, a monitoring component is provided inside the oven body. The monitoring component includes two through slots opened inside the cabinet door. An NTC temperature sensor is fixedly installed on the inner wall of each through slot. A control panel b is fixedly installed on the outer side of the oven body and on the side of the baking chamber.

[0012] By adopting the above technical solution and setting up an NTC temperature sensor, the baking temperature inside the baking chamber can be monitored.

[0013] In a preferred embodiment, the monitoring component further includes a temperature sensor fixedly installed on the inner wall of the proofing chamber, and a control panel a is fixedly installed on the outside of the oven body and between the two proofing chambers.

[0014] By adopting the above technical solution and setting up a temperature sensor, the temperature in the proofing chamber can be monitored.

[0015] In a preferred embodiment, each of the proofing chambers is fitted with a tray a, and each of the two ends of the cabinet door is provided with an air vent. An explosion-proof viewing window a is provided inside the cabinet door and between two air vents.

[0016] By adopting the above technical solution and setting the air vents, excessively high indoor air pressure can be avoided.

[0017] In a preferred embodiment, the oven body is hinged to two sealed doors on the outside, and each sealed door has an explosion-proof viewing window b built into its interior.

[0018] By adopting the above technical solution and using explosion-proof viewing windows a and b, operators can easily observe the conditions in the baking chamber and proofing chamber.

[0019] Compared with the prior art, the advantages and positive effects of this utility model are as follows:

[0020] 1. In this utility model, the oven body integrates the traditionally separate proofing box and oven, thereby combining proofing and baking functions to achieve dual-purpose functionality. The oven body adopts a vertical layered design, reducing its space requirements. The heating element heats the baked goods at high temperatures, and the ventilation pipes transfer residual heat from the baking chamber to three branch pipes, ultimately entering the corresponding proofing chamber. This warm environment makes the yeast more active and effectively activates its activity, promoting faster and better dough fermentation. The solenoid valve opens and closes the ventilation pipes, controlling the dough proofing temperature. This method allows for the efficient use of residual heat from baking, reducing energy consumption.

[0021] 2. In this utility model, the use of a fan can accelerate the flow of hot air in the baking chamber, thereby enabling the hot air to fill the entire baking chamber more quickly and evenly. The temperature sensor can monitor the temperature in the proofing chamber. When the temperature in the chamber exceeds the preset value, it will send a message to the control panel a, which will then control the solenoid valve to close, thereby controlling the proofing temperature of the dough. Attached Figure Description

[0022] Figure 1 This utility model provides an overall perspective view of an integrated proofing and baking oven;

[0023] Figure 2 This utility model provides a schematic diagram of the internal structure of an integrated proofing and baking oven;

[0024] Figure 3 A schematic diagram of the monitoring component for the proofing and baking integrated oven provided by this utility model;

[0025] Figure 4 A bottom view of the proofing and baking oven for this utility model;

[0026] Figure 5 This invention provides a schematic diagram of the ventilation pipe and branch pipe structure of an integrated proofing and baking oven.

[0027] Illustration: 1. Oven body; 2. Sealed door; 3. Control panel a; 4. Control panel b; 5. Cabinet door; 6. Vent; 7. Baking chamber; 8. Temperature sensor; 9. Tray a; 10. Tray b; 11. Vent slot; 12. Heating element; 13. Vent pipe; 14. Solenoid valve; 15. Branch pipe; 16. NTC temperature probe; 17. Proofing chamber. Detailed Implementation

[0028] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0029] Reference Figure 1-5 This integrated proofing and baking oven includes an oven body 1. A baking chamber 7 is located at the top of the oven body 1, and two proofing chambers 17 are located at the bottom of the oven body 1. Several heating elements 12 are installed at equal intervals on the top of the inner wall of each baking chamber 7. Two ventilation pipes 13 are fixedly installed inside the oven body 1, with the top of each pipe extending into the baking chamber 7. Three branch pipes 15 are fixedly connected to the outer side of each ventilation pipe 13, with the end of each branch pipe 15 extending into the proofing chamber 17. A solenoid valve 14 is fixedly installed inside each ventilation pipe 13. This design integrates the traditionally separate proofing box and oven into the oven body 1, thus enabling integrated proofing... In addition to its baking function, the oven achieves dual functionality in one machine. The main body 1 adopts a vertical layered design, which reduces its space occupation. The heating element 12 can heat the baked goods at high temperature, and the vent pipe 13 can transfer the residual heat in the baking chamber 7 to the three branch pipes 15, which then enter the corresponding proofing chamber 17. This allows the yeast to be more active in a warm environment and effectively activates its activity, promoting faster and better fermentation of the dough. The solenoid valve 14 can open and close the vent pipe 13, thereby controlling the dough proofing temperature. In this way, the residual heat from baking can be used rationally, thereby reducing energy consumption.

[0030] Specifically, the baking chamber 7 is equipped with a baking assembly, which includes a cabinet door 5 that slides inside the baking chamber 7. Support plates are fixedly connected to both sides of the inner wall of the cabinet door 5. A tray b10 is placed between the tops of the two support plates. The tray b10 supports the dough to be baked and allows the support plates to raise the height of the tray b10, increasing the space for hot air circulation within the baking chamber 7. Ventilation slots 11 are arranged inside the tray b10. An air inlet is located inside the oven body 1 on one side of the baking chamber 7. A bracket is fixedly connected inside the air inlet, and one side of the bracket is fixedly... A fan is fixedly installed in the oven. The fan speed can be increased to make the hot air flow in the baking chamber 7 faster and more evenly. The oven body 1 is equipped with a monitoring component, which includes two through slots inside the cabinet door 5. The inner wall of each through slot is fixedly installed with an NTC temperature probe 16. The NTC temperature probe 16 can monitor the baking temperature in the baking chamber 7 and display the monitoring results on the control panel b4. The control panel b4 is fixedly installed on the outside of the oven body 1 and on one side of the baking chamber 7.

[0031] Specifically, the monitoring components also include a temperature sensor 8 fixedly installed on the inner wall of the proofing chamber 17, and a control panel a3 fixedly installed on the outside of the oven body 1 between the two proofing chambers 17. Through the setting of the temperature sensor 8, the temperature inside the proofing chamber 17 can be monitored. When the indoor temperature is higher than its preset value, it will send a message to the control panel a3, and the control panel a3 will control the solenoid valve 14 to close. Trays a9 are inserted into the inside of each proofing chamber 17. Air vents 6 are arrayed at both ends inside the cabinet door 5. An explosion-proof viewing window a is set inside the cabinet door 5 between the two air vents 6. Through the use of explosion-proof viewing windows a and b, it is convenient for operators to observe the situation inside the baking chamber 7 and the proofing chamber 17. Two sealing doors 2 are hinged to the outside of the oven body 1, and an explosion-proof viewing window b is built into the inside of each sealing door 2.

[0032] Working principle: First, the operator can open the cabinet door 5 inside the baking chamber 7 and place the dough to be baked on tray b10. Then, open the corresponding sealing door 2 and place the dough to be proofed on tray a9. Next, control the heating element 12 to start via the control panel b4, which can bake the food at high temperature. At the same time, the fan is turned on, which can accelerate the flow of hot air in the baking chamber 7, so that the hot air can fill the entire baking chamber 7 more quickly and the heat distribution is more even. At the same time, through the vent pipe 13, the residual heat in the baking chamber 7 can be transferred to the three branch pipes 15, and finally enter the corresponding proofing chamber 17, so that the yeast can be warmed. The environment is more active and effectively activates its activity. In this way, the residual heat of baking can be used reasonably, thereby reducing energy consumption. Through the setting of temperature sensor 8, the temperature in proofing chamber 17 can be monitored. When the temperature in the chamber is higher than its preset value, it will send a message to control panel a3, and control panel a3 will control solenoid valve 14 to close, thereby controlling the proofing temperature of dough. In this solution, the oven body 1 integrates the traditionally separate proofing box with the oven, thereby integrating proofing and baking functions to achieve the purpose of dual use in one machine. Moreover, the oven body 1 adopts a vertical layered design, thereby reducing the problem of large space occupation.

[0033] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installed," "equipped with," "connected," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components. For those skilled in the art, the specific meaning of the above terms in this utility model can be understood according to the specific circumstances.

[0034] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A proofing and baking oven, comprising an oven body (1), characterized in that: The oven body (1) has a baking chamber (7) at the top and two proofing chambers (17) at the bottom. The top of the inner wall of the baking chamber (7) is equipped with several heating tubes (12) arranged at equal intervals. The oven body (1) has two ventilation pipes (13) fixedly installed inside. The top of each ventilation pipe (13) extends into the baking chamber (7). Each ventilation pipe (13) has three branch pipes (15) fixedly connected to its outer side. The end of each branch pipe (15) away from the ventilation pipe (13) extends into the proofing chamber (17). Each ventilation pipe (13) has a solenoid valve (14) fixedly installed inside.

2. The proofing and baking oven according to claim 1, characterized in that: The baking chamber (7) is equipped with a baking assembly, which includes a cabinet door (5) that is slidably installed inside the baking chamber (7). Support plates are fixedly connected to both sides of the inner wall of the cabinet door (5). A tray b (10) is placed between the tops of the two support plates. Ventilation slots (11) are arranged inside the tray b (10).

3. The proofing and baking oven according to claim 1, characterized in that: An air inlet is provided inside the oven body (1) and on one side of the baking chamber (7). A bracket is fixedly connected inside the air inlet, and a fan is fixedly installed on one side of the bracket.

4. The proofing and baking oven according to claim 1, characterized in that: The oven body (1) is equipped with a monitoring component inside. The monitoring component includes two through slots opened inside the cabinet door (5). The inner walls of the through slots are fixedly installed with NTC temperature probes (16). A control panel b (4) is fixedly installed on the outside of the oven body (1) and on one side of the baking chamber (7).

5. The proofing and baking oven according to claim 4, characterized in that: The monitoring component also includes a temperature sensor (8) fixedly installed on the inner wall of the proofing chamber (17), and a control panel a (3) is fixedly installed on the outside of the oven body (1) and between the two proofing chambers (17).

6. The proofing and baking oven according to claim 2, characterized in that: The interior of each proofing chamber (17) is fitted with a tray a (9), and both ends of the interior of the cabinet door (5) are arrayed with air vents (6). An explosion-proof viewing window a is provided inside the cabinet door (5) and between the two air vents (6).

7. The proofing and baking oven according to claim 1, characterized in that: The oven body (1) has two sealed doors (2) hinged to its outer side, and each sealed door (2) has an explosion-proof viewing window b built into its interior.

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