A bread dough fermentation device

Abstract

This utility model discloses a bread dough fermentation device, relating to the field of bread production technology. It aims to overcome the shortcomings of existing equipment, such as uneven temperature and humidity, uncontrollable exhaust flow, poor condensate drainage, and inconvenient monitoring and operation. The device includes a cabinet with a hinged door at the front, featuring a sealing gasket and observation window. Inside the cabinet, on both sides, are air inlet chambers and exhaust chambers. An air inlet pipe is connected to the bottom of the air inlet chamber, and an exhaust pipe is connected to the top of the exhaust chamber. These chambers are separated into multiple fermentation compartments by multiple sets of partitions. Each air inlet chamber has an air inlet with a guide hood and air inlet grille corresponding to its fermentation compartment, and each exhaust chamber has an exhaust outlet with an exhaust grille corresponding to its exhaust compartment. A telescopic cylinder drives a pull rod on the top of the cabinet, which in turn drives a baffle to control the exhaust flow. Each fermentation compartment contains a support frame, temperature and humidity sensors, and drain pipes are installed at the bottom of both the air inlet and exhaust chambers. This device achieves uniform temperature and humidity distribution, precise exhaust flow adjustment, convenient condensate drainage, and is easy to observe and monitor, making it suitable for bread production.

Description

Technical Field

[0001] This utility model relates to the field of bread production technology, and in particular to a bread dough fermentation device. Background Technology

[0002] In bread production, dough fermentation is a crucial step, as the temperature, humidity, and gas circulation during fermentation directly affect the final quality of the bread. Existing dough fermentation equipment often uses a single, integrated fermentation chamber design, placing multiple doughs within the same fermentation space, which has the following drawbacks:

[0003] Uneven temperature and humidity distribution in the fermentation chamber: The air intake and exhaust structure of the existing equipment is not designed properly, and steam cannot be evenly diffused in the fermentation space, resulting in inconsistent fermentation progress of bread dough in different positions, which affects the stability of product quality.

[0004] Uncontrollable exhaust flow: Most equipment only uses a single exhaust port for gas exchange, and cannot adjust the exhaust volume of a single fermentation zone according to the needs of different fermentation stages or different bread doughs, resulting in poor flexibility;

[0005] Poor condensate drainage: During equipment operation, steam easily forms condensate when it cools down. If it cannot be drained in time, it will accumulate inside the equipment, which will not only affect the temperature and humidity environment, but may also cause corrosion of equipment parts.

[0006] Inconvenient operation and monitoring: Existing equipment often lacks convenient observation structures, making it difficult to monitor the fermentation status of bread dough in real time. Furthermore, some equipment is not equipped with precise temperature and humidity monitoring components, making it impossible to adjust fermentation parameters in a timely manner.

[0007] Therefore, this application provides a bread dough fermentation device to meet the needs. Utility Model Content

[0008] The purpose of this application is to provide a bread dough fermentation device that overcomes the shortcomings of existing bread dough fermentation devices, such as uneven temperature and humidity, uncontrollable exhaust flow, poor condensate drainage, and inconvenient monitoring and operation, so as to achieve the effects of reasonable structure, stable fermentation environment, and flexible adjustment.

[0009] To achieve the above objectives, this application provides the following technical solution:

[0010] A bread dough fermentation device includes a cabinet with a transparent front and a hinged door. An air inlet chamber and an exhaust chamber are respectively located on the inner walls of the left and right sides of the cabinet. An air inlet pipe is connected to the bottom outer side of the air inlet chamber for connecting to an external steam source. An exhaust pipe is connected to the top outer side of the exhaust chamber for discharging gas from the fermentation chamber. Multiple partitions are horizontally connected between the air inlet chamber and the exhaust chamber, dividing the space between the air inlet chamber and the exhaust chamber into multiple fermentation chambers.

[0011] The air intake chamber is provided with an air inlet, which connects the air intake chamber and the fermentation chamber. There are multiple sets of air inlets, and the positions of the air inlets and the fermentation chambers are corresponding. The exhaust chamber is provided with an exhaust outlet, which connects the exhaust chamber and the fermentation chamber. There are multiple sets of exhaust outlets, and the positions of the exhaust outlets and the fermentation chambers are corresponding.

[0012] The top of the cabinet is equipped with a telescopic cylinder, and a pull rod is vertically slidably connected in the exhaust chamber. The pull rod is driven by the telescopic cylinder, and multiple sets of baffles are provided on the pull rod. The baffles are slidably connected at the exhaust port and are used to control the flow rate of the exhaust port.

[0013] Preferably, the cabinet door is provided with a sealing gasket on the inside, the sealing gasket is matched with the size of the front opening of the cabinet body, the sealing gasket is used to separate and seal each of the fermentation chambers, and the cabinet door is provided with observation windows. There are multiple sets of observation windows and the positions of the observation windows correspond to the fermentation chambers, so as to facilitate real-time observation of the fermentation status.

[0014] Preferably, the air inlet is located on the upper part of the side wall of the fermentation chamber, and an air guide hood is provided on the outer side of the air inlet. The bottom of the air guide hood has an opening for guiding steam into the fermentation chamber. An air inlet grid is provided on the inner side of the air inlet to further disperse the steam and avoid excessive local temperature and humidity. The exhaust port is located on the lower part of the side wall of the fermentation chamber, and an exhaust grid is provided on the inner side of the exhaust port to prevent foreign objects from entering the exhaust chamber.

[0015] Preferably, the sidewall of the exhaust chamber is symmetrically provided with guide rails, the baffle is slidably connected between two sets of guide rails, and the sidewall of the exhaust chamber is also provided with guide sleeves, there are multiple sets of guide sleeves, and the pull rod is vertically slidably connected in the guide sleeves.

[0016] Preferably, the top of the cabinet is provided with a telescopic cylinder, a guide column and a guide seat. The pull rod is slidably connected in the guide seat. A guide plate is connected to the top of the pull rod. A sliding sleeve is provided at the other end of the guide plate. The sliding sleeve is slidably connected on the guide column to ensure stable movement of the guide plate. The telescopic end of the telescopic cylinder is fixedly connected to the guide plate through a connector. The telescopic cylinder drives the guide plate to move the pull rod and the baffle up and down to adjust the opening of the exhaust port.

[0017] Preferably, both the air inlet chamber and the exhaust chamber are provided with drain pipes at the rear bottom to drain the condensate generated during equipment operation and prevent water accumulation from affecting equipment use.

[0018] Preferably, each fermentation chamber is equipped with a support on its bottom surface for placing bread dough trays, and each fermentation chamber is equipped with a temperature sensor and a humidity sensor on its rear side wall to monitor the temperature and humidity parameters in each fermentation chamber in real time.

[0019] In summary, the technical effects and advantages of this utility model are as follows:

[0020] 1. Uniform temperature and humidity distribution: By dividing the interior of the cabinet into multiple fermentation chambers, the large space is divided into smaller spaces, thereby reducing the temperature difference within the space. Furthermore, the air inlet is located at the top of the fermentation chamber and the exhaust outlet is located at the bottom. With the guidance and dispersion effect of the air guide hood and air inlet grille, the steam can form a uniform airflow from top to bottom in the fermentation chamber, effectively solving the problem of uneven temperature and humidity and ensuring that the fermentation progress of each bread dough is consistent.

[0021] 2. Controllable exhaust flow: By using a telescopic cylinder to drive the lever and baffle to slide, the flow rate of each exhaust port can be precisely adjusted to adapt to the gas exchange needs of different fermentation stages or different bread doughs, thus improving fermentation flexibility.

[0022] 3. Condensate drainage: The drain pipes at the bottom of the air inlet and exhaust chambers can drain condensate in a timely manner, preventing water accumulation from corroding the equipment or affecting the fermentation environment;

[0023] 4. Convenient operation and monitoring: The observation window on the cabinet door allows for real-time observation of the fermentation status, and the temperature and humidity sensors in each fermentation chamber can accurately monitor environmental parameters, providing data support for adjusting the fermentation process; at the same time, the sealing gasket ensures the airtightness of the equipment and avoids external environmental interference with the fermentation process. Attached Figure Description

[0024] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 This is a front view structural diagram of the present utility model;

[0026] Figure 2 This utility model Figure 1 A schematic diagram of the AA cross-sectional structure;

[0027] Figure 3 This is a schematic diagram of the right-side structure of this utility model;

[0028] Figure 4 This utility model Figure 3 A schematic diagram of the BB cross-sectional structure;

[0029] Figure 5 This utility model Figure 4 A magnified structural diagram at point C;

[0030] Figure 6 This utility model Figure 4 A magnified structural diagram at point D;

[0031] Figure 7 This is a partial internal structural diagram of the cabinet of this utility model;

[0032] Figure 8 This utility model Figure 7 Enlarged structural diagram at point E.

[0033] In the diagram: 1. Cabinet body; 2. Cabinet door; 3. Air intake chamber; 4. Exhaust chamber; 5. Partition; 6. Bracket; 7. Connector; 8. Guide plate; 9. Pull rod; 10. Air intake pipe; 11. Exhaust pipe; 12. Telescopic cylinder; 13. Guide column; 14. Guide seat; 15. Drain pipe; 16. Temperature sensor; 17. Humidity sensor; 20. Sealing gasket; 21. Observation window; 30. Air guide hood; 31. Air intake grille; 40. Baffle; 41. Exhaust grille; 42. Guide rail; 43. Guide sleeve; 80. Sliding sleeve. Detailed Implementation

[0034] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0035] Example: Reference Figure 1-8The bread dough fermentation equipment shown includes a cabinet 1, which is made of 304 stainless steel and has good high temperature resistance and corrosion resistance. The front of the cabinet 1 is hinged to a cabinet door 2. A silicone sealing gasket 20 is glued to the inside of the cabinet door 2 to ensure the airtightness of the equipment when the cabinet door 2 is closed. Four sets of observation windows 21 made of high temperature resistant glass are embedded in the cabinet door 2, and the observation windows 21 correspond one-to-one with the position of the fermentation chamber.

[0036] The inner walls on the left and right sides of the cabinet 1 are provided with an air inlet chamber 3 and an exhaust chamber 4, both of which are stainless steel structures. An air inlet pipe 10 is welded to the bottom of the outer side of the air inlet chamber 3, and a valve is provided on the air inlet pipe 10. An exhaust pipe 11 is welded to the top of the outer side of the exhaust chamber 4. Three sets of partitions 5 are fixedly connected between the air inlet chamber 3 and the exhaust chamber 4 by bolts, and the partitions 5 divide the space into four independent fermentation chambers.

[0037] Each fermentation chamber has a grid-shaped stainless steel support 6 fixed to its bottom surface by bolts. The support 6 is suspended to facilitate tray placement and airflow. Temperature sensor 16 and humidity sensor 17 are fixed to the rear side wall of the fermentation chamber by screws. The detection end of the sensor extends into the fermentation chamber, and the signal end is connected to an external controller through wires.

[0038] Four air inlets are provided on the air inlet chamber 3 corresponding to the position of each fermentation chamber. The air inlets are located on the upper part of the side wall of the fermentation chamber. An arc-shaped stainless steel air guide cover 30 is welded to the outside of the air inlet, and the bottom of the air guide cover 30 has an opening. A stainless steel air inlet grid plate 31 is fixed to the inside of the air inlet by bolts.

[0039] Each fermentation chamber has an exhaust port on the exhaust chamber 4, corresponding to the position of each fermentation chamber. The exhaust port is located on the lower part of the side wall of the fermentation chamber. A stainless steel exhaust grate plate 41 is fixed to the inside of the exhaust port by bolts. Two sets of stainless steel guide rails 42 are fixed to the side wall of the exhaust chamber 4 by bolts. The baffle 40 is a stainless steel plate that slides between the two sets of guide rails 42. Four sets of stainless steel guide sleeves 43 are also welded to the side wall of the exhaust chamber 4. The pull rod 9 is a stainless steel rod that slides vertically in the guide sleeve 43. The baffle 40 and the pull rod 9 are fixed by welding.

[0040] The top of the cabinet 1 is fixed with an electric cylinder, a stainless steel guide column 13 and a guide seat 14 by bolts; the top of the pull rod 9 extends to the outside of the cabinet 1 and slides in the guide seat 14, and is connected to the guide plate 8 by bolts; the other end of the guide plate 8 is welded with a sliding sleeve 80, which slides in cooperation with the guide column 13; the telescopic end of the telescopic cylinder 12 is connected to the connector 7 by a pin, and the connector 7 is fixed to the guide plate 8 by bolts.

[0041] Drain pipes 15 are welded to the rear bottom of both the air intake chamber 3 and the exhaust chamber 4. A shut-off valve is provided on the drain pipes 15 to facilitate the periodic discharge of condensate.

[0042] The working principle of this utility model is as follows: Open cabinet door 2, place the tray containing bread dough on support 6, close cabinet door 2, and the sealing gasket 20 and partition 5 work together to separate and seal the fermentation chamber; steam is introduced through air inlet pipe 10, and after the steam enters air inlet chamber 3, it is guided through air guide hood 30 and air inlet, and then dispersed by air inlet grid plate 31 and evenly enters each fermentation chamber. Since the air inlet is on top and the exhaust outlet is on the bottom, the steam fills the fermentation chamber from top to bottom. Since the fermentation chamber has a smaller capacity than cabinet 1, the temperature difference inside the fermentation chamber is smaller. After the steam fills the fermentation chamber, it passes through exhaust grid plate 41 and exhaust outlet, enters exhaust chamber 4, then diffuses upward and is discharged from exhaust pipe 11.

[0043] Temperature sensor 16 and humidity sensor 17 monitor the temperature and humidity inside the fermentation chamber in real time, and transmit the data to an external controller.

[0044] Based on temperature and humidity data, the telescopic cylinder 12 is controlled to extend and retract: the telescopic cylinder 12 drives the guide plate 8 to move through the connector 7, the sliding sleeve 80 slides along the guide column 13 to keep the guide plate 8 balanced, the guide plate 8 drives the pull rod 9 to rise and fall steadily along the guide seat 14 and the guide sleeve 43, and drives the baffle 40 to move up and down along the guide rail 42 to adjust the opening of the exhaust port, thereby controlling the exhaust flow and maintaining the temperature and humidity stability in the fermentation chamber.

[0045] During the fermentation process, the fermentation status of the bread dough can be observed through the observation window 21; during the operation of the equipment, the condensate generated in the air inlet chamber 3 and the air outlet chamber 4 is collected at the bottom of the air inlet chamber 3 and the air outlet chamber 4 and discharged through the drain pipe 15.

[0046] After fermentation is complete, close the air inlet valve 10 and open the cabinet door 2 to remove the tray.

[0047] The electromechanical connections involved in this utility model are common practices used by those skilled in the art, and technical inspiration can be obtained through a limited number of experiments; they are common knowledge.

[0048] Components not described in detail in this article are existing technologies.

[0049] Finally, it should be noted that the above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model 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 utility model should be included within the protection scope of the present utility model.

Claims

1. A bread dough fermentation device, comprising a cabinet (1), characterized in that: The front of the cabinet (1) is open, and the front of the cabinet (1) is hinged with a cabinet door (2). The left and right inner walls of the cabinet (1) are respectively provided with an air inlet chamber (3) and an exhaust chamber (4). An air inlet pipe (10) is connected to the bottom of the outer side of the air inlet chamber (3), and an exhaust pipe (11) is connected to the top of the outer side of the exhaust chamber (4). A partition (5) is horizontally connected between the air inlet chamber (3) and the exhaust chamber (4). There are multiple sets of partitions (5), and the partitions (5) divide the space between the air inlet chamber (3) and the exhaust chamber (4) into multiple fermentation chambers. The air inlet (3) is provided with an air inlet, which connects the air inlet (3) and the fermentation chamber. There are multiple sets of air inlets and the positions of the air inlets and the fermentation chamber are corresponding. The exhaust chamber (4) is provided with an exhaust port, which connects the exhaust chamber (4) and the fermentation chamber. There are multiple sets of exhaust ports and the positions of the exhaust ports and the fermentation chamber are corresponding. The top of the cabinet (1) is provided with a telescopic cylinder (12), and a pull rod (9) is vertically slidably connected in the exhaust chamber (4). The pull rod (9) is driven by the telescopic cylinder (12). Multiple baffles (40) are provided on the pull rod (9). The baffles (40) are slidably connected at the exhaust port. The baffles (40) are used to control the flow rate of the exhaust port.

2. The bread dough fermentation equipment according to claim 1, characterized in that: The cabinet door (2) is provided with a sealing gasket (20) on the inside. The sealing gasket (20) matches the size of the front opening of the cabinet body (1). The sealing gasket (20) seals each of the fermentation chambers. The cabinet door (2) is provided with an observation window (21). There are multiple sets of observation windows (21) and the positions of the observation windows (21) correspond to the fermentation chambers.

3. The bread dough fermentation equipment according to claim 1, characterized in that: The air inlet is located on the upper part of the side wall of the fermentation chamber. An air guide hood (30) is provided on the outer side of the air inlet. An opening is provided at the bottom of the air guide hood (30) to guide steam in. An air inlet grid plate (31) is provided on the inner side of the air inlet. The exhaust port is located on the lower part of the side wall of the fermentation chamber. An exhaust grid plate (41) is provided on the inner side of the exhaust port.

4. The bread dough fermentation equipment according to claim 1, characterized in that: The exhaust chamber (4) has symmetrical guide rails (42) on its side wall. The baffle (40) is slidably connected between two sets of guide rails (42). The exhaust chamber (4) also has guide sleeves (43) on its side wall. There are multiple sets of guide sleeves (43), and the pull rod (9) is vertically slidably connected in the guide sleeves (43).

5. The bread dough fermentation equipment according to claim 1, characterized in that: The top of the cabinet (1) is provided with a telescopic cylinder (12), a guide column (13) and a guide seat (14). The pull rod (9) is slidably connected in the guide seat (14). The top of the pull rod (9) is connected to a guide plate (8). The other end of the guide plate (8) is provided with a sliding sleeve (80). The sliding sleeve (80) is slidably connected on the guide column (13). The telescopic end of the telescopic cylinder (12) is connected to the guide plate (8) through a connector (7).

6. The bread dough fermentation equipment according to claim 1, characterized in that: Both the air intake chamber (3) and the exhaust chamber (4) are provided with drain pipes (15) at the rear bottom.

7. The bread dough fermentation equipment according to claim 1, characterized in that: Each fermentation chamber is equipped with a support (6) on its bottom surface, and a temperature sensor (16) and a humidity sensor (17) are provided on the rear side wall of each fermentation chamber.

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