A constant temperature and constant development box of fresh noodle dough

Abstract

The utility model discloses a kind of constant-temperature constant-temperature box of fresh noodle dough, it is related to constant-temperature constant-temperature box field, including constant-temperature box main body, the side of constant-temperature box main body is equipped with cover, the inner wall of constant-temperature box main body is all welded with connecting rod, the outer wall of connecting rod is fixedly connected with adjusting sleeve.The utility model is connected to the effect of setting constant-temperature box main body to baffle, baffle is made of food-grade high-temperature resistant material, number is reasonably set according to box size, each baffle forms a three-dimensional air guide system, the baffle of top can guide the hot air blown by fan downward to eliminate corner airflow dead angle, effectively avoid the local high temperature or low temperature phenomenon caused by heat concentration in traditional equipment, let the temperature difference of each position in constant-temperature box main body control in very small range, all can be in the fermentation environment of consistent temperature, ensure that all dough fermentation progress is synchronized, quality is unified.

Description

Technical Field

[0001] This utility model relates to the field of constant temperature and constant temperature fermentation chambers, specifically a constant temperature and constant temperature fermentation chamber for fresh noodle dough. Background Technology

[0002] In the food processing industry, fresh noodles are loved by consumers for their chewy texture and delicious taste, and have a broad market demand. The quality of fresh noodles largely depends on the fermentation process of the dough. A suitable fermentation environment can allow the dough to form a good gluten network, which improves the taste and toughness of the noodles. In order to ensure that the fresh noodle dough can ferment in a suitable environment, a constant temperature fermentation chamber has emerged. Therefore, a constant temperature fermentation chamber for fresh noodle dough is needed.

[0003] Existing constant temperature and humidity fermentation chambers for fresh noodle dough rely solely on a single heating device and a simple fan for heat dissipation. These fans are often fixed in a specific location within the chamber, resulting in localized heat concentration from the outset. The lack of a proper airflow structure creates significant dead zones within the chamber, where dough may ferment slowly and incompletely due to insufficient temperature, leading to poor gluten development and noticeably different noodle textures. Furthermore, the spacing and position of the fans cannot be flexibly adjusted according to the quantity and size of the dough. When fermenting large quantities of small dough, the fixed wide spacing results in significant space waste, limiting the amount fermented at one time and reducing production efficiency. Conversely, when dealing with larger dough or fermenting in special containers, the fixed narrow spacing is insufficient, necessitating batch fermentation and extending the production cycle. Therefore, a new constant temperature and humidity fermentation chamber for fresh noodle dough is urgently needed. Utility Model Content

[0004] Based on this, the purpose of this utility model is to provide a constant temperature and constant fermentation box for fresh noodle dough, in order to solve the problem that existing constant temperature and constant fermentation boxes for fresh noodle dough mostly rely on a single heating device and a simple fan for heat dissipation. These devices are often fixed in a certain position within the box, causing the heat to be concentrated locally at the initial stage. The lack of a guiding structure leads to obvious dead zones in the heat flow within the box. Dough in these dead zones may ferment slowly and insufficiently due to insufficient temperature, resulting in poor gluten formation and significant differences in the taste of the final noodles. Furthermore, the spacing and position of the components within the box cannot be flexibly adjusted according to the quantity and size of the dough. When fermenting a large number of small doughs, the fixed wide spacing results in serious waste of space, limiting the amount of dough that can be fermented at one time and reducing production efficiency. Conversely, when dealing with larger doughs or fermenting in special containers, the fixed narrow spacing is insufficient, necessitating fermentation in batches and extending the production cycle.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a constant temperature and constant temperature fermentation box for fresh noodle dough, comprising a fermentation box body, a cover plate installed on one side of the fermentation box body, connecting rods welded to the inner wall of the fermentation box body, an adjusting sleeve fixedly connected to the outer wall of the connecting rod, and a placement rack installed on the outer wall of the adjusting sleeve.

[0006] The interior of the constant power box is equipped with an air guide plate. The inner wall of the constant power box is fixedly connected with a first positioning rod. The outer wall of the first positioning rod is fixedly connected with a mounting frame. The inner wall of the mounting frame is equipped with a fan. The upper end of the fan is equipped with a heating block. The inner wall of the mounting frame is fixedly connected with a second positioning rod. The outer wall of the second positioning rod is fixedly connected with a controller.

[0007] Preferably, the connecting rod is threadedly connected to the adjusting sleeve, and the outer wall of the connecting rod is threaded.

[0008] Preferably, the adjusting sleeve is movably connected to the placement frame, and the adjusting sleeve is symmetrically arranged about the central axis of the placement frame.

[0009] Preferably, the air guide plates are arranged at equal intervals on the inner wall of the constant power box body, and the air guide plates are arranged in an "L" shape.

[0010] Preferably, the first positioning rod is threadedly connected to the mounting frame, and the first positioning rod is symmetrically arranged about the central axis of the mounting frame.

[0011] Preferably, the mounting frame is snapped into place with the fan, and the fan is arranged at equal intervals on the inner wall of the mounting frame.

[0012] Compared with the prior art, the beneficial effects of this utility model are:

[0013] 1. This utility model uses a connecting rod to adjust the adjusting sleeve via a threaded mechanism. The connecting rod is fixedly installed on the inner wall of the constant fermentation box body, and its surface is machined with evenly distributed external threads. The inner wall of the adjusting sleeve is provided with an internal thread that matches the external thread of the connecting rod. The adjusting sleeve and the placement rack are connected in a movable manner, and the placement rack can rise and fall synchronously with the movement of the adjusting sleeve. When the operator needs to adjust the height of the placement rack according to the quantity, volume of the dough or the size of the fermentation container, he only needs to hold the adjusting sleeve and rotate it clockwise or counterclockwise. Due to the meshing of the threads, the adjusting sleeve will move smoothly along the axial direction of the connecting rod. When rotating clockwise, the adjusting sleeve drives the placement rack to rise, and when rotating counterclockwise, the placement rack will fall. The adjustment method does not require any external tools, is simple and labor-saving to operate, and can achieve stepless height adjustment. The placement rack can be fixed in any desired position within the effective length range of the connecting rod to meet the space requirements in different scenarios.

[0014] 2. This utility model connects the air guide plates to the main body of the constant fermentation box. The main body of the constant fermentation box serves as the basic frame of the entire equipment. The air guide plates are fixed to the inner wall of the main body of the constant fermentation box at equal intervals. The air guide plates are made of food-grade high-temperature resistant material, and the number is reasonably set according to the size of the box. Each air guide plate forms a three-dimensional air guiding system. When the device is running, the heating block is powered on to generate heat. After the fan starts, it draws in the hot air around the heating block and blows it outward. The air guide plate at the top can guide the hot air blown out by the fan downward to eliminate dead airflow corners. This effectively avoids the local high or low temperature phenomenon caused by heat concentration in traditional equipment, and keeps the temperature difference in various positions in the constant fermentation box within a very small range. All parts are in a fermentation environment with a uniform temperature, ensuring that the fermentation progress of all doughs is synchronized and the quality is consistent. Attached Figure Description

[0015] Figure 1 This is a perspective view of the present utility model;

[0016] Figure 2 This is a structural schematic diagram of the present invention viewed from a height and disassembled.

[0017] Figure 3 This is a cross-sectional structural diagram of the main body of the constant power box and the air guide plate of this utility model;

[0018] Figure 4 This is a cross-sectional structural diagram of the adjusting sleeve and the placement rack parts of this utility model;

[0019] Figure 5 This utility model Figure 2 Enlarged structural diagram of section A in the middle.

[0020] In the diagram: 1. Main body of the constant power box; 2. Cover plate; 3. Connecting rod; 4. Adjusting sleeve; 5. Placement rack; 6. Air guide plate; 7. First positioning rod; 8. Mounting frame; 9. Fan; 10. Heating block; 11. Second positioning rod; 12. Controller. Detailed Implementation

[0021] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0022] The embodiments of this utility model will be described below based on its overall structure.

[0023] Please see Figure 1-5A constant temperature and constant temperature fermentation box for fresh noodle dough includes a fermentation box body 1, a cover plate 2 installed on one side of the fermentation box body 1, connecting rods 3 welded to the inner wall of the fermentation box body 1, and adjusting sleeves 4 fixedly connected to the outer wall of the connecting rods 3. The connecting rods 3 and adjusting sleeves 4 are threadedly connected, and the outer wall of the connecting rods 3 is threaded. A placement frame 5 is installed on the outer wall of the adjusting sleeve 4, and the adjusting sleeve 4 is movably connected to the placement frame 5. The adjusting sleeve 4 is symmetrically arranged about the central axis of the placement frame 5. The connecting rods 3 provide threaded adjustment for the adjusting sleeves 4. The connecting rods 3 are fixedly installed on the inner wall of the fermentation box body 1, and their surfaces are machined with evenly distributed external threads. The inner wall of the adjusting sleeve 4 is provided with internal threads that match the external threads of the connecting rods 3, and the adjusting sleeves 4 are threadedly adjusted. The sleeve 4 and the placement rack 5 are connected in a movable manner. The placement rack 5 can rise and fall synchronously with the movement of the adjusting sleeve 4. When the operator needs to adjust the height of the placement rack 5 according to the quantity, volume of dough or the size of the fermentation container, he only needs to hold the adjusting sleeve 4 and rotate it clockwise or counterclockwise. Due to the meshing of the threads, the adjusting sleeve 4 will move smoothly along the axial direction of the connecting rod 3. When rotating clockwise, the adjusting sleeve 4 will lift the placement rack 5 upward, and when rotating counterclockwise, the placement rack 5 will fall downward. The adjustment method does not require any external tools, is simple and labor-saving to operate, and can achieve stepless height adjustment. The placement rack 5 can be fixed in any desired position within the effective length of the connecting rod 3 to meet the space requirements in different scenarios.

[0024] Please see Figure 1-5A constant temperature and constant temperature fermentation box for fresh noodle dough is provided. The main body 1 of the fermentation box is equipped with air guide plates 6, which are evenly spaced on the inner wall of the main body 1 and have an "L"-shaped structure. A first positioning rod 7 is fixedly connected to the inner wall of the main body 1, and a mounting frame 8 is fixedly connected to the outer wall of the first positioning rod 7. The first positioning rod 7 is threadedly connected to the mounting frame 8 and is symmetrically arranged about the central axis of the mounting frame 8. A fan 9 is installed on the inner wall of the mounting frame 8, and the mounting frame 8 and the fan 9 are engaged. The fan 9 is evenly spaced on the inner wall of the mounting frame 8, and a heating block 10 is installed at the upper end of the fan 9. A second positioning rod 11 is fixedly connected to the inner wall of the mounting frame 8, and a controller 12 is fixedly connected to the outer wall of the second positioning rod 11. The constant temperature and constant temperature fermentation box is configured to... The air guide plates 6 serve as a connecting element. The main body 1 of the constant fermentation box acts as the basic frame of the entire equipment. The air guide plates 6 are fixed to the inner wall of the main body 1 of the constant fermentation box at equal intervals. The air guide plates 6 are made of food-grade high-temperature resistant material, and the number is reasonably set according to the size of the box. Each air guide plate 6 forms a three-dimensional air guiding system. When the device is running, the heating block 10 is powered on to generate heat. After the fan 9 is started, it draws in the hot air around the heating block 10 and blows it outward. The air guide plates 6 at the top can guide the hot air blown out by the fan 9 downward to eliminate the dead air flow in the corners. This effectively avoids the local high temperature or low temperature phenomenon caused by heat concentration in traditional equipment, and keeps the temperature difference in various positions in the main body 1 of the constant fermentation box within a very small range. All of them are in a fermentation environment with a uniform temperature, ensuring that the fermentation progress of all doughs is synchronized and the quality is uniform.

[0025] Working principle: In use, take out the main body 1 of the fermentation box and place it in the designated position. Secure the first positioning rod 7 to the mounting frame 8 with threads. Then, engage and secure the fan 9 to the mounting frame 8. Next, engage and secure the heating block 10 to the mounting frame 8. Then, engage and secure the controller 12 to the mounting frame 8. Secure the second positioning rod 11 to the controller 12 with threads. Rotate the cover plate 2 of the fermentation box 1 to open it. Adjust the connecting rod 3 to the adjusting sleeve 4 to the designated height according to usage requirements. Move the adjusting sleeve 4 to the designated height to move the placement rack 5. Place the dough inside the fermentation box 1. Rotate the cover plate 2 of the fermentation box 1 to close it. Finally, turn on the controller 12 and control the heating block 10 to heat it. The fan 9 blows the heat from the heating block 10 into the air guide plate 6, which evenly distributes the heat inside the fermentation box 1, allowing the dough to ferment. This completes the use of the device. Content not described in detail in this manual is prior art known to those skilled in the art.

[0026] Although the present invention 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 the present invention should be included within the protection scope of the present invention.

Claims

1. A constant temperature and constant temperature fermentation chamber for fresh noodle dough, comprising a fermentation chamber body (1), characterized in that: A cover plate (2) is installed on one side of the constant power box body (1). A connecting rod (3) is welded to the inner wall of the constant power box body (1). An adjusting sleeve (4) is fixedly connected to the outer wall of the connecting rod (3). A placement rack (5) is installed on the outer wall of the adjusting sleeve (4). The interior of the constant power box body (1) is provided with air guide plates (6), the inner wall of the constant power box body (1) is fixedly connected with a first positioning rod (7), the outer wall of the first positioning rod (7) is fixedly connected with an installation frame (8), the inner wall of the installation frame (8) is installed with a fan (9), the upper end of the fan (9) is installed with a heating block (10), the inner wall of the installation frame (8) is fixedly connected with a second positioning rod (11), and the outer wall of the second positioning rod (11) is fixedly connected with a controller (12).

2. The constant temperature and constant temperature fermentation chamber for fresh noodle dough according to claim 1, characterized in that: The connecting rod (3) is threadedly connected to the adjusting sleeve (4), and the outer wall of the connecting rod (3) is threaded.

3. The constant temperature and constant temperature fermentation chamber for fresh noodle dough according to claim 1, characterized in that: The adjusting sleeve (4) is movably connected to the placement frame (5), and the adjusting sleeve (4) is symmetrically arranged about the central axis of the placement frame (5).

4. The constant temperature and constant temperature fermentation chamber for fresh noodle dough according to claim 1, characterized in that: The air guide plates (6) are arranged at equal intervals on the inner wall of the constant power box body (1), and the air guide plates (6) are arranged in an "L" shape.

5. The constant temperature and constant temperature fermentation chamber for fresh noodle dough according to claim 1, characterized in that: The first positioning rod (7) is threadedly connected to the mounting frame (8), and the first positioning rod (7) is symmetrically arranged about the central axis of the mounting frame (8).

6. The constant temperature and constant temperature fermentation chamber for fresh noodle dough according to claim 1, characterized in that: The mounting frame (8) is engaged with the fan (9), and the fan (9) is arranged at equal intervals on the inner wall of the mounting frame (8).

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