A bread proofing box with uniform temperature

Abstract

The present application relates to the bread fermentation technical field, specifically is related to a kind of temperature uniform bread proofing box, including box and the door plate being set on box, slide rail and mounting bracket, multiple along the height direction distribution proofing cavity is set on mounting bracket;Proofing cavity is rotatably arranged on mounting bracket, and proofing cavity is cuboid structure, multiple gas pass hole for gas is set on proofing cavity, the side of proofing cavity close to door plate can be opened as a whole, form the operating port for taking and placing dough;The side of box relative to door plate is provided with the driving mechanism for synchronously driving multiple proofing cavities, is slidably arranged by the linkage of door plate and mounting bracket, facilitate staff to operate proofing cavity, improve the operating convenience and efficiency, the cuboid structure of proofing cavity cooperates the operating port that can be opened as a whole, increases the operating space for taking and placing dough, avoids the limitation of traditional partial door opening mode, simultaneously facilitate observation and adjust dough state.

Description

Technical Field

[0001] This invention relates to the field of bread fermentation technology, specifically to a bread proofing box with uniform temperature. Background Technology

[0002] Chinese Patent Publication No. CN220897785U discloses a bread proofing box with uniform heating, relating to the field of bread fermentation technology. This utility model provides a bread proofing box with uniform heating, comprising a box body and a drive mechanism. The bottom of the box body is equipped with casters, and the box body contains, from top to bottom, a proofing chamber, a water tank, and a heating chamber. To address the shortcomings of bread proofing boxes where bread cannot be heated evenly and the bottom does not ferment easily, this utility model uses a drive mechanism to rotate the proofing cylinder, ensuring that the bread is heated from all directions, thus guaranteeing uniform heating and allowing for full fermentation, improving the bread's texture. The dough is easily fed into the proofing cylinder through a feeding port, and the detachable connection between the proofing cylinder and the fixing plate facilitates disassembly and cleaning of the proofing cylinder. Utility Model Content

[0003] To address the aforementioned issues, a bread proofing box with uniform temperature is provided. The door panel and mounting frame are linked and slide together, making it easier for staff to operate the proofing chamber, thus improving operational convenience and efficiency. At the same time, the cuboid structure of the proofing chamber, combined with the overall openable opening, increases the operating space for placing and removing dough, avoiding the limitations of traditional partial door opening methods, and also facilitating the observation and adjustment of the dough's condition.

[0004] To address the problems of existing technologies, this invention provides a bread proofing box with uniform temperature, comprising a box body and a door panel rotatably mounted on the box body. A slide rail is provided on the bottom inner wall of the box body, and a mounting bracket is slidably fitted onto the slide rail, sliding along the slide rail as the door panel rotates. The mounting bracket has multiple proofing chambers evenly distributed along its height. Each proofing chamber is rotatably mounted on the mounting bracket and has a cuboid structure with multiple air holes for gas passage. One side of each proofing chamber near the door panel can be fully opened to form an opening for taking out and placing dough. A drive mechanism is provided inside the box body on one side opposite the door panel to synchronously rotate the multiple proofing chambers.

[0005] Preferably, the proofing chamber includes two rectangular side plates, and four horizontally extending support shafts are provided between the two side plates. The four support shafts are located at the four corners of the side plates respectively. There is also a panel and three fixing plates between the two side plates. The fixing plates are snapped onto two adjacent support shafts. One end of the panel is snapped onto a support shaft, and the other end of the panel is rotatably connected to the support shaft.

[0006] Preferably, the driving mechanism includes drive shafts that are the same number as the number of proofing chambers and correspond one-to-one. Each drive shaft is fitted with a first toothed disc. Multiple drive shafts are disposed in the housing and on one side opposite to the panel. Each proofing chamber is provided with a second toothed disc that meshes with the first toothed disc.

[0007] Preferably, the drive shaft has an elastic, extendable structure.

[0008] Preferably, a first bevel gear is provided on the side of the second toothed disc and rotates synchronously with it on the same axis. The end of the waking chamber is provided with a rotating shaft perpendicular to the axis of the first bevel gear, and a second bevel gear is provided on the rotating shaft and meshes with the first bevel gear.

[0009] Preferably, a connecting rod is hinged to the bottom inner side of the door panel, and a mounting shaft is provided at the bottom of the mounting bracket, with the other end of the connecting rod hinged to the mounting shaft.

[0010] The advantages of this invention compared to the prior art are:

[0011] 1. This invention, through the linkage and sliding mechanism between the door panel and the mounting frame, facilitates operation of the proofing chamber, improving ease of use and efficiency, and is particularly suitable for mass production scenarios with multi-layer proofing chambers. The cuboid structure of the proofing chamber, combined with the overall openable opening, increases the operating space for placing and removing dough, avoiding the limitations of traditional partial door opening methods, while also facilitating observation and adjustment of the dough's condition. The rotating function of the proofing chamber ensures that all sides of the dough are fully in contact with heat during fermentation, completely solving the problem of uneven heating at the bottom of traditional tray-type proofers, ensuring uniform dough fermentation, and improving the taste and quality of the bread.

[0012] 2. Throughout the proofing process, the panel and three fixed plates are rigidly connected by a support shaft, ensuring structural stability of the proofing chamber during rotation. Simultaneously, hot air circulates evenly around the dough through vents in the side plates, panel, and fixed plates, creating a uniform fermentation environment. The proofing chamber allows for rapid opening and closing and flexible adjustment. The panel's one-end snap-fit ​​and one-end-rotating opening method significantly improves the ease of dough handling compared to traditional bolt-fixed or fully snap-fit ​​structures, shortening operation time and making it particularly suitable for scenarios requiring frequent handling. Attached Figure Description

[0013] Figure 1 This is a three-dimensional structural diagram of a bread proofing box with uniform temperature.

[0014] Figure 2 This is a three-dimensional structural diagram of the box body, mounting rack, and proofing chamber of a bread proofing box with uniform temperature.

[0015] Figure 3This is a three-dimensional structural diagram of a bread proofing box with uniform temperature, showing the mounting rack sliding out when the door is opened.

[0016] Figure 4 This is a three-dimensional structural diagram of the upper door panel of a bread proofing box with uniform temperature when it is opened.

[0017] Figure 5 This is a cross-sectional structural diagram of the chamber in a bread proofing box with uniform temperature.

[0018] Figure 6 This is a schematic diagram of the three-dimensional cross-sectional structure of the inner chamber of a bread proofing box with uniform temperature.

[0019] Figure 7 yes Figure 6 Enlarged view of point A in the middle.

[0020] Figure 8 This is a three-dimensional structural diagram of the proofing chamber in a bread proofing box with uniform temperature.

[0021] The numbers on the map are:

[0022] 1. Housing; 11. Door panel; 111. Connecting rod; 12. Slide rail; 121. Mounting bracket; 1211. Mounting shaft; 13. Proofing chamber; 132. Side panel; 1321. Support shaft; 1322. Panel; 1323. Fixing plate; 133. Second gear plate; 1331. First bevel gear; 134. Rotating shaft; 1341. Second bevel gear; 14. Drive mechanism; 141. Drive shaft; 1411. First gear plate. Detailed Implementation

[0023] To further understand the features, technical means, and specific objectives and functions achieved by the present invention, the present invention will be described in further detail below with reference to the accompanying drawings and specific embodiments.

[0024] like Figures 1 to 6 and Figure 8 As shown: A bread proofing box with uniform temperature includes a box body 1 and a door panel 11 rotatably mounted on the box body 1. A slide rail 12 is provided on the bottom inner wall of the box body 1, and a mounting bracket 121 is provided on the slide rail 12 and slides along the slide rail 12 as the door panel 11 rotates. The mounting bracket 121 is provided with a plurality of proofing chambers 13 evenly distributed along the height direction. The proofing chambers 13 are rotatably mounted on the mounting bracket 121. The proofing chambers 13 have a cuboid structure and are provided with a plurality of air holes for gas to pass through. The side of the proofing chamber 13 near the door panel 11 can be opened as a whole to form an operating opening for taking out and putting in dough. A drive mechanism 14 is provided inside the box body 1 on the side opposite to the door panel 11 for synchronously driving the plurality of proofing chambers 13 to rotate.

[0025] When dough needs to be placed or removed, the door panel 11 is rotated to open it. The door panel 11 drives the mounting rack 121 to slide outward along the slide rail 12 at the bottom of the box 1 until the mounting rack 121 reaches a position that is easy to operate. At this time, since the proofing chamber 13 is rotatably mounted on the mounting rack 121, the operator can rotate the side of the proofing chamber 13 with the operating opening to open it completely. The operator can directly put the dough into the proofing chamber 13 or take out the fermented dough through the operating opening. After the operation is completed, the proofing chamber 13 is closed, and the mounting rack 121 is moved inward along the slide rail 12 to the inside of the box 1 by the reverse rotation of the door panel 11. At this time, the proofing chamber 13 is connected to the drive mechanism 14 inside the box 1. The drive mechanism 14 synchronously drives multiple proofing chambers 13 to rotate at a uniform speed around its rotation axis, so that the dough in the proofing chamber 13 receives heat from the box 1 evenly during the circumferential rotation, achieving a fermentation process in which all doughs are heated evenly. The hot air circulates evenly to the surface of the dough through the air holes on the wall of the proofing chamber 13. At the same time, the rectangular proofing chamber 13 provides a regular fermentation space for the dough, ensuring a stable fermentation pattern.

[0026] The linkage and sliding mechanism between the door panel 11 and the mounting frame 121 facilitates operation of the proofing chamber 13, improving ease of operation and efficiency, especially suitable for mass production scenarios with multi-layer proofing chambers 13. The cuboid structure of the proofing chamber 13, combined with the fully openable operating opening, increases the operating space for placing and removing dough, avoiding the limitations of traditional partial door opening methods, while also facilitating observation and adjustment of the dough's condition. The rotating function of the proofing chamber 13 ensures that all sides of the dough are fully in contact with heat during fermentation, completely solving the problem of uneven heating at the bottom of traditional tray-type proofers, ensuring uniform dough fermentation, and improving the taste and quality of the bread.

[0027] The multiple proofing chambers 13, evenly distributed along the height, make full use of the internal space of the box 1, increasing the fermentation capacity per unit volume, which is suitable for the large-scale production needs of commercial baking. The pores on the walls of the proofing chambers 13 promote hot air circulation, and together with the rotation function, further optimize the temperature uniformity of the proofing environment, shorten the fermentation time, and improve production efficiency.

[0028] like Figure 2 , Figure 3 , Figure 5 , Figure 6 and Figure 8As shown: the proofing chamber 13 includes two rectangular side plates 132, and four horizontally extending support shafts 1321 are arranged between the two side plates 132. The four support shafts 1321 are located at the four corners of the side plates 132 respectively. There is also a panel 1322 and three fixing plates 1323 between the two side plates 132. The fixing plates 1323 are snapped onto the two adjacent support shafts 1321. One end of the panel 1322 is snapped onto the support shaft 1321, and the other end of the panel 1322 is rotatably connected to the support shaft 1321.

[0029] The two rectangular side plates 132 of the proofing chamber 13 form a frame structure through four horizontal support shafts 1321 located at the end corners. The support shafts 1321 provide an installation reference for the panel 1322 and the three fixing plates 1323. When it is necessary to place or remove the dough, first release the snap-fit ​​structure at the snap-fit ​​end of the panel 1322 (such as pressing the elastic buckle or sliding lock), and use the rotating connecting shaft at the other end (such as a hinge or pin) as a fulcrum to rotate the panel 1322 outward to open it, forming an operating opening. To facilitate the opening and identification of the panel 1322, a handle can be provided on the panel 1322 to facilitate the opening of the proofing chamber 13 by the staff. At this time, the dough can be placed in the space between the panel 1322 and the three fixing plates 1323, or the fermented dough can be removed from this space. After placement, rotate the panel 1322 back to its original position so that the snap-fit ​​end re-engages with the support shafts 1321 to ensure the sealing of the proofing chamber 13.

[0030] Throughout the proofing process, the panel 1322 and the three fixed plates 1323 are rigidly connected by the support shaft 1321, ensuring the proofing chamber 13 remains structurally stable during rotation. Simultaneously, hot air circulates evenly around the dough through the vents on the side plates 132, panel 1322, and fixed plates 1323, creating a uniform fermentation environment. The proofing chamber 13 allows for quick opening and closing and flexible adjustment. The panel 1322's one-end snap-fit ​​and one-end-rotating opening method significantly improves the ease of dough handling compared to traditional bolt-fixed or fully snap-fit ​​structures, shortening operation time, and is especially suitable for scenarios requiring frequent handling. The frame structure formed by the four corner support shafts 1321 enhances the overall rigidity and stability of the proofing chamber 13, preventing deformation caused by dough weight or rotation, and ensuring the chamber maintains its regular shape during fermentation.

[0031] Furthermore, the snap-fit ​​structure allows for tool-free assembly and disassembly, facilitating deep cleaning of the proofing chamber 13, reducing dough residue buildup, and meeting hygiene requirements for food processing. The modular combination of the support shaft 1321 with the panel 1322 and fixing plate 1323 also reduces equipment maintenance costs. When a component is damaged, it can be disassembled and replaced individually without the need for complete scrapping, thus improving the equipment's durability and economy.

[0032] like Figure 2 , Figure 3 , Figures 5 to 8 As shown: The drive mechanism 14 includes drive shafts 141 that are the same number as the number of proofing chambers 13 and correspond one-to-one. Each drive shaft 141 is fitted with a first toothed disc 1411. Multiple drive shafts 141 are all located inside the housing 1 and on one side relative to the panel 1322. Each proofing chamber 13 is provided with a second toothed disc 133 that meshes with the first toothed disc 1411.

[0033] As the mounting bracket 121 slides along the slide rail 12, the proofing chamber 13 moves synchronously with the mounting bracket 121, causing a relative displacement between the second gear 133 on the proofing chamber 13 and the first gear 1411 on the drive shaft 141. When the mounting bracket 121 slides to the working position inside the housing 1, the second gear 133 and the first gear 1411 are precisely aligned and automatically meshed. At this time, the drive mechanism 14 is activated, driving the proofing chamber 13 to rotate through the gear transmission. When the door panel 11 is opened and the mounting bracket 121 slides outward and retracts, the second gear 133 and the first gear 1411 gradually separate as the mounting bracket 121 moves, disengaging from the meshing state and preventing the gears from colliding or jamming due to the sliding of the mounting bracket 121. The first toothed disc 1411 and the second toothed disc 133 are precisely matched with the sliding trajectory of the mounting frame 121. The limiting of the slide rail 12 ensures smooth engagement and disengagement. The automatic establishment and disconnection of the power connection can be achieved without manual intervention, so that multiple proofing chambers 13 can rotate synchronously under the action of the drive mechanism 14, ensuring that the dough in each proofing chamber 13 rotates circumferentially during fermentation and receives heat from the box 1 evenly.

[0034] The first gear plate 1411 and the second gear plate 133 have strong impact resistance and can withstand the inertial force when the mounting bracket 121 slides, avoiding damage to components caused by hard collisions and extending the service life of the equipment. At the same time, this structure can achieve the dual functions of transmission connection and position fixation without additional locking devices, simplifying the overall structure and reducing manufacturing costs.

[0035] It should be noted that multiple drive shafts 141 are connected by a timing belt. A first rotary drive motor for driving the rotation of one of the drive shafts 141 is provided on the side. Through the driving of the first rotary drive motor and the setting of the timing belt, the synchronous rotation of multiple drive shafts 141 can be achieved.

[0036] like Figures 5 to 7 As shown: the drive shaft 141 is a flexible, extendable structure.

[0037] By employing an elastic telescopic structure (such as a built-in compression spring or elastic sleeve) on the drive shaft 141, when the mounting bracket 121 drives the priming chamber 13 to slide, the elastic structure of the drive shaft 141 automatically adapts to the positional deviation of the mounting bracket 121 during its sliding process through its own deformation. This allows the first gear 1411 to smoothly engage with the second gear 133 through elastic buffering, avoiding jamming or damage caused by rigid collisions. After the mounting bracket 121 slides into place, the elastic force of the elastic structure keeps the gears tightly engaged, ensuring stable power transmission. When the mounting bracket 121 slides out in the opposite direction, the restoring force of the elastic structure assists the first gear 1411 and the second gear 133 to gradually separate. The entire process achieves flexible docking and separation of the transmission connection without manual intervention.

[0038] The elastic telescopic structure of the drive shaft 141 effectively solves the problem of gear collision caused by positional errors when the mounting bracket 121 slides. Through elastic deformation, it automatically compensates for axial and radial deviations, improving the fault tolerance of the transmission system and reducing the requirements for installation accuracy and maintenance. The elastic buffering effect significantly reduces the impact force at the moment of gear meshing, lowers mechanical noise and vibration, extends the service life of the gears and drive shaft 141, and avoids disturbances to the dough state caused by hard impacts. Furthermore, this structure allows the proofing chamber 13 to withstand a certain radial load during rotation, maintaining transmission smoothness through elastic fine-tuning, further ensuring the uniformity of dough fermentation, and improving the reliability of the equipment and the stability of the bread product quality.

[0039] like Figures 5 to 8 As shown: A first bevel gear 1331 is provided on the side of the second toothed disk 133 and rotates synchronously with it. A rotating shaft 134 is provided at the end of the waking chamber 13, which is perpendicular to the axis of the first bevel gear 1331. A second bevel gear 1341 is provided on the rotating shaft 134 and meshes with the first bevel gear 1331.

[0040] When the drive mechanism 14 drives the second gear 133 to rotate via the first gear 1411, the first bevel gear 1331, which is coaxial with the second gear 133, rotates synchronously. Since the axis of the rotating shaft 134 is perpendicular to the axis of the first bevel gear 1331, the rotation of the first bevel gear 1331 is transmitted to the second bevel gear 1341 on the rotating shaft 134 through meshing, causing the rotating shaft 134 to rotate around its own axis, thereby driving the rotation of the proofing chamber 13. This causes the dough in the proofing chamber 13 to continuously change its spatial orientation during fermentation, receiving heat circulation from all directions, improving the uniformity of dough heating, eliminating temperature dead zones, shortening fermentation time, and avoiding problems such as surface cracking or insufficient internal fermentation caused by local overheating, thus improving the consistency of bread taste and quality.

[0041] It should be noted that the first gear plate 1411, the second gear plate 133, the first bevel gear 1331 and the second bevel gear 1341 are all made of corrosion-resistant and moisture-resistant materials, such as 304 stainless steel or food-grade engineering plastics, and the corrosion resistance is further improved by surface nickel plating or passivation treatment to adapt to the humid and hot environment inside the housing 1, avoid gear transmission failure due to moisture corrosion, and ensure long-term stable operation.

[0042] like Figures 1 to 4 As shown: A connecting rod 111 is hinged to the bottom inner side of the door panel 11, and a mounting shaft 1211 is provided at the bottom of the mounting bracket 121. The other end of the connecting rod 111 is hinged to the mounting shaft 1211.

[0043] When the door panel 11 is rotated to open it, the door panel 11 rotates around its hinge axis, and the connecting rod 111 on the bottom inner side swings synchronously with the door panel 11. The other end of the connecting rod 111 is hinged to the mounting shaft 1211 at the bottom of the mounting bracket 121, thereby transmitting motion through the linkage mechanism to push the mounting bracket 121 to slide outward along the slide rail 12 at the bottom of the box 1 until the door panel 11 is opened to its maximum angle, and the mounting bracket 121 moves to a position convenient for taking out and putting in the dough. Conversely, when the door panel 11 is closed, the connecting rod 111 swings in the opposite direction, pushing the mounting bracket 121 to move inward along the slide rail 12 until the door panel 11 is fully closed, and the mounting bracket 121 returns to its working position inside the box 1. Throughout the process, the connecting rod 111 forms a four-bar linkage through the hinge points at both ends, converting the rotational motion of the door panel 11 into the linear sliding motion of the mounting bracket 121, realizing the mechanical linkage between the two. Automated loading and unloading operations can be achieved without an additional power source, significantly improving ease of use and avoiding the cumbersome steps of manually pushing and pulling the mounting bracket 121 required by traditional housing 1. It is especially suitable for commercial scenarios with frequent operations. The simple and reliable structure reduces the complexity and potential failure points of the equipment, while saving space and making the internal layout of housing 1 more compact, improving space utilization and equipment stability.

[0044] The above embodiments only illustrate one or more implementations of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of protection of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the appended claims.

Claims

1. A bread proofing box with uniform temperature, comprising a box body and a door panel rotatably mounted on the box body, characterized in that, The bottom inner wall of the cabinet is equipped with a slide rail, and a mounting bracket is installed on the slide rail to slide with it. The mounting bracket can slide on the slide rail as the door panel rotates. The mounting rack is equipped with multiple proofing chambers evenly distributed along the height direction; The proofing chamber is rotatably mounted on the mounting frame. The proofing chamber has a cuboid structure and multiple air holes for gas to pass through. The side of the proofing chamber near the door can be opened to form an operating opening for taking out and putting in dough. Inside the chamber, on one side opposite the door panel, there is a drive mechanism for synchronously rotating multiple proofing chambers.

2. The bread proofing box with uniform temperature according to claim 1, characterized in that, The proofing chamber includes two rectangular side plates, and four horizontally extending support shafts are arranged between the two side plates. The four support shafts are located at the four corners of the side plates. There is also a panel and three fixing plates between the two side plates. The fixing plates are snapped onto two adjacent support shafts. One end of the panel is snapped onto a support shaft, and the other end of the panel is rotatably connected to a support shaft.

3. The bread proofing box with uniform temperature according to claim 2, characterized in that, The driving mechanism includes drive shafts that are the same number as the number of proofing chambers and correspond one-to-one. Each drive shaft is fitted with a first toothed disc. Multiple drive shafts are located inside the housing and on one side opposite the panel. Each proofing chamber is provided with a second toothed disc that meshes with the first toothed disc.

4. A bread proofing box with uniform temperature according to claim 3, characterized in that, The drive shaft is a flexible, extendable structure.

5. A bread proofing box with uniform temperature according to claim 3, characterized in that, A first bevel gear is arranged on the side of the second gear disk, coaxial with and rotating synchronously with it. A rotating shaft perpendicular to the axis of the first bevel gear is arranged at the end of the waking chamber. A second bevel gear is arranged on the rotating shaft and meshing with the first bevel gear.

6. A bread proofing box with uniform temperature according to claim 1, characterized in that, A connecting rod is hinged to the bottom inner side of the door panel, and a mounting shaft is provided at the bottom of the mounting bracket. The other end of the connecting rod is hinged to the mounting shaft.

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