Dough mixer with dough temperature and humidity detection

Abstract

The application relates to the dough mixer technical field and discloses a dough mixer capable of detecting dough temperature and humidity, which comprises a machine body and a dough barrel on the machine body, the inner top wall of the machine body is provided with a center column, the center column and the dough barrel are located on the same axis, and a connecting plate is fixedly connected with the machine body through bolts. The dough mixer capable of detecting dough temperature and humidity can realize real-time collection of dough temperature and environmental humidity data through the integrated temperature and humidity monitoring sensor in the monitoring box and the breathable micropores, solves the limitation of only monitoring temperature in the prior art, avoids the problems of dough crust and uneven fermentation caused by excessively low humidity, and ensures that the finished product is uniform in holes and delicate in texture.

Description

Technical Field

[0001] This application relates to the field of dough mixer technology, specifically a dough mixer capable of detecting dough temperature and humidity. Background Technology

[0002] Dough mixers replace manual labor, mixing flour and water to create dough suitable for making various pastries. However, the water temperature varies for different types of pastries, and the water temperature directly affects the quality of the dough. Furthermore, if the humidity is low, the surface of the dough will easily dry out due to water evaporation, leading to the formation of a skin. Once a skin forms, it will affect the fermentation and expansion of the dough, resulting in an uneven texture in the finished product.

[0003] An existing patent (publication number: CN206433647U) discloses a dough mixer with temperature display and control functions. The mixer has an upper body connected to the top and a lower support connected to the bottom. The upper body has a display screen and an operating area. A motor is installed inside the upper body. The upper body extends to one side, and the lower support extends to the same side as the upper body. An upper transmission component is installed inside the upper body, and a lower transmission component is installed inside the lower support. A dough hook is located on the side of the upper body away from the main body, and a dough mixing bowl is located on the side of the lower support away from the main body. The dough hook extends into the dough mixing bowl and rotates synchronously with the dough mixing bowl. A temperature sensor is installed on the upper body to detect and provide feedback on the temperature of the dough mixing bowl. The temperature sensor is connected to the display screen to address the deficiency of existing dough mixers that cannot monitor and adjust the temperature of the dough mixing bowl in real time.

[0004] The temperature sensor of the aforementioned dough mixer is embedded inside the central column. Since the temperature sensor is embedded inside the central column, it needs to indirectly sense the temperature of the dough through heat transfer from the metal material. This results in a significant delay in actual temperature feedback, making it difficult to achieve real-time and accurate control. Secondly, humidity is also important during the dough mixing process. When the humidity is too low, the surface of the dough is prone to forming a hard crust (skin) due to moisture loss, which hinders the expansion of internal gas and leads to uneven pores and a stiff texture in the finished product. The aforementioned patent only focuses on temperature control and does not integrate a humidity sensor. Users cannot obtain humidity data, making it inconvenient to control the humidity of the dough. Utility Model Content

[0005] To address the shortcomings of existing technologies, this application provides a dough mixer capable of detecting dough temperature and humidity, which has advantages such as temperature and humidity monitoring and solves the problems mentioned in the background art.

[0006] To achieve the above objectives, this application provides the following technical solution: a dough mixer capable of detecting dough temperature and humidity, comprising a machine body and a dough mixing bowl on the machine body, wherein a central column is provided on the inner top wall of the machine body, the central column and the dough mixing bowl are on the same axis, and a connecting plate is fixedly connected to the machine body by bolts;

[0007] The central column includes a connecting plate, a connecting tube, and a monitoring box. The monitoring box is equipped with a temperature and humidity monitoring sensor for detecting the temperature and humidity of the dough.

[0008] The outer surface of the monitoring box is provided with a set of breathable micropores, and the monitoring box and the connecting tube are fixedly connected by a connecting component.

[0009] A guide plate is fixedly connected to one side of the monitoring box.

[0010] Furthermore, the wall thickness of the monitoring box is less than the wall thickness of the connecting pipe.

[0011] The above solution reduces the wall thickness of the monitoring box and utilizes the high thermal conductivity of the thin-walled structure to reduce temperature transfer lag, enabling the temperature and humidity sensor to quickly respond to changes in the actual temperature of the dough. This is especially suitable for the fermentation stage where precise temperature control is required, while ensuring the mechanical strength of the central column structure and preventing deformation.

[0012] Furthermore, the monitoring box is made of copper alloy.

[0013] The above method can transmit dough temperature to the sensor more efficiently, while the antibacterial properties of copper can reduce the risk of bacteria growth on dough residue.

[0014] Furthermore, the outer surface of the monitoring box is coated with polytetrafluoroethylene.

[0015] The above method can effectively reduce dough adhesion, ensure the breathability of the micropores, and guarantee the effectiveness of temperature and humidity monitoring.

[0016] Furthermore, a limiting plate is fixedly connected to the inner wall of the monitoring box, and the temperature and humidity monitoring sensor slides and inserts into the limiting plate.

[0017] With the above solution and settings, a rubber ring can be installed at the plug to make it interference fit, which can prevent the temperature and humidity sensor from shaking and facilitate disassembly. Disassembly can be done simply by pulling it out vertically, avoiding the problem of sensor wiring tangling caused by traditional screw fixing and improving maintenance efficiency.

[0018] Furthermore, the temperature and humidity monitoring sensor is connected to an external control and display host via a wire.

[0019] The above solution ensures the stability of temperature and humidity data transmission.

[0020] Furthermore, the connecting assembly includes two connecting rods, which are fixedly connected to the bottom outer surface of the connecting tube and the top outer surface of the monitoring box, respectively. The outer surfaces of the two connecting rods are slidably fitted with the same locking plate, and the other ends of the two connecting rods are threaded with bolts. Both bolts are in close contact with the side of the locking plate away from the central column.

[0021] The above solution enables rapid separation of the monitoring box and the connecting tube, facilitating internal cleaning.

[0022] Furthermore, the diameter of the breathable micropores is 0.8-1.2 mm.

[0023] The above solutions ensure breathability and improve humidity monitoring effectiveness.

[0024] Compared with the prior art, the technical solution of this application has the following beneficial effects:

[0025] This dough mixer is equipped with a temperature and humidity monitoring sensor integrated into the monitoring box. Combined with the breathable micropores, it can collect data on dough temperature and ambient humidity in real time. This solves the limitation of existing technologies that only monitor temperature, avoids problems such as dough sticking together and uneven fermentation caused by low humidity, and ensures that the finished product has uniform holes and a delicate texture.

[0026] The monitoring box uses a thin-walled copper alloy with a wall thickness less than that of the connecting tube. It utilizes its high thermal conductivity to directly transfer the dough temperature to the sensor. Compared with traditional central column materials, it effectively improves the heat conduction efficiency, especially during the fermentation stage, thereby enhancing the dough's extensibility and fermentation stability.

[0027] The outer surface of the monitoring box is covered with a polytetrafluoroethylene coating, which effectively reduces the adhesion of dough residue, avoids clogging of the breathable micropores, and ensures that the humidity sensor continuously receives ambient airflow data. The connecting components use a sliding locking plate and bolts to enable quick disassembly of the monitoring box and the central column. Combined with the interference fit design of the temperature and humidity sensor and the limiting plate, it is convenient for users to replace or maintain the temperature and humidity sensor. Attached Figure Description

[0028] Figure 1 This is a three-dimensional schematic diagram of the overall structure of this application;

[0029] Figure 2 This is a structural diagram of the machine, dough drum, and central column of this application;

[0030] Figure 3 This is a structural diagram of the central column of this application;

[0031] Figure 4 This is a sectional view of the central column structure in this application.

[0032] Figure 5 This is a structural diagram of the connection component in this application.

[0033] In the picture:

[0034] 1. Machine body; 2. Mixing bowl;

[0035] 3. Central column; 301. Connecting plate; 302. Connecting pipe; 303. Monitoring box;

[0036] 4. Temperature and humidity monitoring sensor; 5. Breathable micropores;

[0037] 6. Connecting components; 601. Connecting rod; 602. Locking plate; 603. Bolt;

[0038] 7. Guide plate; 8. Limiting plate. Detailed Implementation

[0039] The technical solutions of 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. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0040] Please see Figure 1 , Figure 2 and Figure 3 The dough mixer in this embodiment, which is equipped with a dough temperature and humidity detection device, includes a machine body 1 and a dough mixing bowl 2 on the machine body 1. A central column 3 is provided on the inner top wall of the machine body 1. The central column 3 and the dough mixing bowl 2 are on the same axis. The connecting plate 301 is fixedly connected to the machine body 1 by bolts 603.

[0041] Please see Figure 1 , Figure 2 and Figure 4 The central column 3 includes a connecting plate 301, a connecting tube 302, and a monitoring box 303. The monitoring box 303 is equipped with a temperature and humidity monitoring sensor 4 for detecting the temperature and humidity of the dough. The wall thickness of the monitoring box 303 is less than that of the connecting tube 302. By reducing the wall thickness of the monitoring box 303, the high thermal conductivity of the thin-walled structure is used to reduce the temperature transfer lag, so that the temperature and humidity sensor can quickly respond to the actual temperature changes of the dough. This is especially suitable for the fermentation stage where precise temperature control is required. At the same time, it ensures the mechanical strength of the overall structure of the central column 3 and avoids deformation. The monitoring box 303 is made of copper alloy, which has a thermal conductivity of about 401 W / (m·K), which is significantly higher than that of aluminum alloy (about 237 W / (m·K). This allows for more efficient transfer of dough temperature to the sensor. In addition, the antibacterial properties of copper can reduce the risk of bacteria growth in the dough residue.

[0042] Please see Figure 1 , Figure 3 and Figure 4The connecting assembly 6 includes two connecting rods 601. The two connecting rods 601 are fixedly connected to the outer surface of the bottom end of the connecting tube 302 and the outer surface of the top end of the monitoring box 303, respectively. The outer surfaces of the two connecting rods 601 are slidably fitted with the same locking piece 602. The other ends of the two connecting rods 601 are threaded with bolts 603. The two bolts 603 are in close contact with the side of the locking piece 602 away from the central column 3, which can realize the rapid separation of the monitoring box 303 from the connecting tube 302 and facilitate its internal cleaning.

[0043] Please see Figure 2 , Figure 4 and Figure 5 The outer surface of the monitoring box 303 is provided with a set of breathable micropores 5, the diameter of which is 0.8-1.2mm, to ensure air permeability and improve the humidity monitoring effect. The monitoring box 303 and the connecting pipe 302 are fixedly connected by the connecting component 6. The connection component 6 makes it easy to disassemble the monitoring box 303, thereby facilitating the maintenance and replacement of the internal temperature and humidity sensor. The outer surface of the monitoring box 303 is coated with polytetrafluoroethylene, which can effectively reduce the adhesion of dough, ensure the air permeability of the breathable micropores 5, and ensure the temperature and humidity monitoring effect.

[0044] Please see Figure 1 , Figure 4 and Figure 5 A guide plate 7 is fixedly connected to one side of the monitoring box 303 to push the dough towards the hook-shaped mixing blade. This is existing technology and will not be described in detail here. A limit plate 8 is fixedly connected to the inner wall of the monitoring box 303. The temperature and humidity monitoring sensor 4 slides and inserts into the limit plate 8. With the above settings, a rubber ring can be set at the insertion point to make it interference fit, which can prevent the temperature and humidity sensor from shaking and facilitate disassembly. Disassembly only requires vertical pulling out, avoiding the problem of sensor wiring tangling caused by traditional screw fixing, and improving maintenance efficiency. The temperature and humidity monitoring sensor 4 is connected to the external control display host through wires to ensure the stability of temperature and humidity data transmission.

[0045] The working principle of the above embodiment is as follows: The user puts flour and water into the mixing bucket 2. After starting the equipment, the hook-shaped stirring blade rotates and kneads the dough. The guide plate 7 simultaneously pushes the dough towards the stirring blade to ensure uniform mixing. The detection box is made of thin-walled copper alloy, and its wall thickness is less than that of the connecting pipe 302. It directly contacts the dough and quickly transfers the temperature to the internal sensor through high thermal conductivity, reducing heat transfer lag and realizing real-time temperature control. The temperature and humidity monitoring sensor 4 senses humidity changes through micropores. The polytetrafluoroethylene coating prevents dough from sticking and clogging the pores, ensuring the accuracy of humidity data. The temperature and humidity data are transmitted to the external control host through wires. The user can monitor in real time through the display screen. When maintenance is required, loosen the bolt 603 of the connecting component 6, slide the locking piece 602 to separate the detection box from the connecting pipe 302, pull out the sensor vertically, clean it, and then reverse the operation to quickly restore it.

[0046] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0047] Although embodiments of this application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of this application, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A dough mixer capable of detecting dough temperature and humidity, comprising a machine body (1) and a dough mixing bowl (2) on the machine body (1), characterized in that: The inner top wall of the machine body (1) is provided with a central column (3), the central column (3) and the dough mixing bucket (2) are on the same axis, and the connecting plate (301) is fixedly connected to the machine body (1) by bolts (603); The central column (3) includes a connecting plate (301), a connecting pipe (302) and a monitoring box (303). The monitoring box (303) is equipped with a temperature and humidity monitoring sensor (4) for detecting the temperature and humidity of the dough. The outer surface of the monitoring box (303) is provided with a set of breathable micropores (5), and the monitoring box (303) and the connecting pipe (302) are fixedly connected by a connecting component (6); A guide plate (7) is fixedly connected to one side of the monitoring box (303).

2. The dough mixer according to claim 1, characterized in that: The wall thickness of the monitoring box (303) is less than the wall thickness of the connecting pipe (302).

3. The dough mixer according to claim 2, characterized in that: The monitoring box (303) is made of copper alloy.

4. The dough mixer according to claim 2, characterized in that: The outer surface of the monitoring box (303) is coated with polytetrafluoroethylene.

5. The dough mixer according to claim 1, characterized in that: The monitoring box (303) has a limiting plate (8) fixedly connected to its inner wall, and the temperature and humidity monitoring sensor (4) is slidably inserted into the limiting plate (8).

6. The dough mixer according to claim 1, characterized in that: The temperature and humidity monitoring sensor (4) is connected to the external control and display host via a wire.

7. The dough mixer according to claim 1, characterized in that: The connecting assembly (6) includes two connecting rods (601), which are fixedly connected to the bottom outer surface of the connecting tube (302) and the top outer surface of the monitoring box (303), respectively. The outer surfaces of the two connecting rods (601) are slidably fitted with the same locking piece (602). The other ends of the two connecting rods (601) are threaded with bolts (603), and the two bolts (603) are in close contact with the side of the locking piece (602) away from the central column (3).

8. The dough mixer according to claim 1, characterized in that: The diameter of the breathable micropores (5) is 0.8-1.2 mm.

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