A common multiple dough fermentation device

Abstract

The utility model discloses a can common multiple food fermentation device, including fermentation body, the inside of fermentation body is evenly assembled with three fermentation trays from top to bottom, the both sides inner wall of fermentation body all are assembled with heat preservation layer, and the opposite side wall of two heat preservation layers all is installed with slide rail frame, the both sides outer wall of fermentation tray all is installed with sliding block, and sliding block installs in slide rail frame, the side wall of closed door is evenly seted up with three drive mouth from top to bottom, and the position of each drive mouth and each fermentation tray one to one corresponds, the setting of this can common multiple food fermentation device, and the structure design is reasonable, and the inside setting three fermentation trays of fermentation body realizes multilayer fermentation, and greatly improves the space utilization. In small food processing factory, dining -out shop and so on place, can complete more dough fermentation of one time, reduces equipment quantity and floor space, reduces production operation cost, satisfies the demand of large -scale production simultaneously, promotes production efficiency.

Description

Technical Field

[0001] This utility model relates to the field of pasta fermentation technology, specifically to a system that can be used to ferment multiple pasta products. Background Technology

[0002] In the pasta-making industry, dough fermentation is a crucial step determining the taste and quality of pasta products. Traditional pasta fermentation equipment has several shortcomings. Firstly, most fermentation equipment has low space utilization, accommodating only a small amount of dough at a time, making it difficult to meet the needs of large-scale production. Small pasta processing plants, for example, need to frequently use multiple machines or conduct multiple fermentations when order volumes increase, occupying significant space and incurring high labor and time costs. Secondly, existing fermentation equipment has poor heat retention, resulting in rapid heat loss and unstable temperatures within the fermentation chamber. This severely affects yeast activity and dough fermentation, easily leading to incomplete or over-fermentation and reducing the quality of the finished pasta product. Furthermore, traditional fermentation equipment lacks ease of operation. Installing and disassembling fermentation trays, as well as observing and adjusting the dough, are cumbersome, requiring frequent opening of the fermentation chamber, causing fluctuations in temperature and humidity and disrupting the fermentation environment. Additionally, the lack of an effective pressure regulation mechanism means that excessive pressure due to gas accumulation within the fermentation chamber can lead to equipment damage or even safety accidents, posing significant safety hazards. These problems urgently need improvement and solutions. Utility Model Content

[0003] The purpose of this invention is to provide a method for using multiple dough fermentation devices to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, this utility model provides the following technical solution: a multi-stage dough fermentation device, comprising a fermentation body, wherein three fermentation trays are uniformly assembled from top to bottom inside the fermentation body; both inner walls of the fermentation body are fitted with insulation layers, and slide rails are installed on the opposite side walls of the two insulation layers; sliders are installed on both outer walls of the fermentation trays, and the sliders are installed inside the slide rails; three drive ports are uniformly opened from top to bottom on the side wall of the closed door, and each drive port corresponds to the position of each fermentation tray; a bearing plate is installed inside the drive port, and screw holes are opened at both ends of the side wall of the bearing plate; screw grooves corresponding to the screw holes are uniformly opened at both ends of the front side wall of the fermentation tray, and bolt bodies are screwed into the screw holes and screw grooves; a guide groove is opened on the side surface wall of the slide rails; and pressure relief mechanisms are installed on both sides of the top of the fermentation body.

[0005] As a preferred embodiment of this utility model for multiple dough fermentation devices, the lower end of the bolt body is provided with a circular groove, a bolt rod is installed in the middle section of the lower end of the circular groove, a fixing ring is installed on the upper outer end of the bolt rod, and an annular pressure plate, a spring and an annular rubber sheet are fitted on the circumferential surface of the bolt rod.

[0006] As a preferred embodiment of this utility model for multiple dough fermentation devices, an extrusion plate is installed at the lower edge of the annular pressing plate, and a fixing block is installed at the upper middle section of the bolt body.

[0007] As a preferred embodiment of this utility model for multiple dough fermentation devices, the outer wall of the fixing block is provided with a finger groove, and the inner wall of the finger groove is provided with anti-slip texture.

[0008] As a preferred embodiment of this utility model for multiple dough fermentation devices, the front sidewall of the closed door is equipped with limit nuts around the drive opening, and the limit nuts are screwed with limit screws, which are fitted to the surface of the bearing pull plate.

[0009] As a preferred embodiment of this utility model for multiple dough fermentation devices, the outer wall of the supporting pull plate is fitted with a sealing sleeve, and a handle is installed on the front side wall of the supporting pull plate.

[0010] As a preferred embodiment of this utility model for multiple dough fermentation devices, the pressure relief structure is internally equipped with two limiting columns laterally. The inner side of the limiting columns is connected to a column. A pressure block is installed on the inner side of the two limiting columns and near the outer ring surface of the column. A return spring is fitted on the upper end of the pressure block and the lower surface wall of the limiting column. A plug is installed on the top of the column.

[0011] As a preferred embodiment of this utility model for multiple dough fermentation devices, the front end of the fermentation machine body is equipped with a closed door, and ear grooves are provided on both sides of the front end of the fermentation machine body. Equipment slots are provided inside the ear grooves, and electric push rods are installed inside the equipment slots. Ear plates are installed at both ends of the closed door, and the ear plates can be embedded in the ear grooves. The ends of the electric push rods are connected to the ear plates, and a controller is installed on the side wall of the fermentation machine body.

[0012] Compared with the prior art, the beneficial effects of this utility model are: the setting of multiple dough fermentation devices is reasonable in structure design;

[0013] The fermentation machine features three fermentation trays inside, enabling multi-layer fermentation and significantly improving space utilization. In small-scale pasta processing plants, restaurants, and other similar locations, it can ferment more dough at once, reducing the number of equipment and floor space required, lowering production and operating costs, while simultaneously meeting the demands of large-scale production and increasing efficiency.

[0014] The pressure relief structure consists of components such as limiting columns, uprights, pressure blocks, reset springs, and plugs that work together to automatically activate the pressure relief function when the pressure inside the fermentation chamber is too high. This function promptly releases excess gas, reduces the pressure inside the chamber, prevents equipment damage and safety accidents, and ensures a safe and stable fermentation process.

[0015] The automatic door opening structure at the front of the fermentation unit uses a controller to control an electric push rod to automatically open and close the door, simplifying the operation process, reducing manual intervention, improving work efficiency, and better maintaining the airtightness of the fermentation chamber. The controller can also centrally control various functions of the fermentation device, enabling intelligent operation and precise adjustment of parameters such as temperature and humidity, providing a stable and suitable environment for dough fermentation, further improving fermentation results and product quality. Attached Figure Description

[0016] Figure 1 This is a front-view three-dimensional structural schematic diagram of the present invention;

[0017] Figure 2 This is a schematic diagram of the internal structure of the present invention;

[0018] Figure 3 This is a front view of the present invention;

[0019] Figure 4 This is a schematic diagram of the pressure relief mechanism of this utility model;

[0020] Figure 5 This is a schematic diagram of the bolt body of this utility model;

[0021] Figure 6 This is a schematic diagram of part A of the present invention.

[0022] In the diagram: 1. Main body of the rice steamer, 2. Enclosed door, 3. Steaming tray, 4. Insulation layer, 5. Guide channel, 6. Slide rail, 7. Pressure relief structure, 8. Screw groove, 9. Slider, 10. Ear plate, 11. Electric push rod, 12. Bearing pull plate, 13. Drive port, 14. Handle, 15. Screw hole, 16. Bolt body, 17. Limiting screw, 18. Limiting nut, 19. Limiting post, 20. Pressure block, 21. Return spring, 22. Column, 23. Plug, 24. Finger groove, 25. Anti-slip texture, 26. Equipment slot, 27. Controller, 28. Ear groove. Detailed Implementation

[0023] 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.

[0024] Please see Figure 1-6 This utility model provides a technical solution:

[0025] In this technical solution, a multi-stage dough fermentation device includes a fermentation body 1. The fermentation body 1 has three fermentation trays 3 evenly arranged from top to bottom inside. Insulation layers 4 are installed on both inner walls of the fermentation body 1, and slide rails 7 are installed on the opposite side walls of the two insulation layers 4. Slider blocks 9 are installed on both outer walls of the fermentation trays 3, and the sliders 9 are installed within the slide rails 7. Three drive ports 13 are evenly opened from top to bottom on the side wall of the closed door 2, with each drive port 13 corresponding to the position of each fermentation tray 3. A bearing plate 12 is installed inside the drive port 13, and screw holes 15 are opened at both ends of the side wall of the bearing plate 12. Screw grooves 8 corresponding to the positions of the screw holes 15 are evenly opened at both ends of the front side wall of the fermentation tray 3, and bolt bodies 16 are screwed into the screw holes 15 and screw grooves 8. A guide groove 5 is opened on the side surface of the slide rails 6, and pressure relief mechanisms 7 are installed on both sides of the top of the fermentation body 1.

[0026] The fermentation unit 1 serves as the main frame of the entire device, providing a closed space for the internal fermentation process and supporting all internal components. Its shape is typically rectangular, facilitating installation and placement, and its regular internal space allows for efficient layout of fermentation trays.

[0027] The typical external dimensions of a fermentation machine body are approximately 800-1200mm in length, 600-800mm in width, and 1200-1500mm in height. Specific dimensions can be customized according to the actual usage scenario and fermentation requirements.

[0028] The outer shell of the fermentation unit 1 can adopt a double-layer metal structure with heat insulation material in the middle to further improve the heat preservation performance; casters can be installed at the bottom of the unit to facilitate the movement and positioning of the device; at the same time, a level installation position is set on the outside of the unit to ensure that the device is in a horizontal state during installation and to ensure that the fermentation tray is placed stably.

[0029] The three fermentation trays are arranged in a three-tiered configuration, making full use of the vertical space of the fermentation unit 1, allowing for the simultaneous fermentation of multiple portions of dough. Different fermentation trays can hold different types of dough or dough at different fermentation stages, improving production efficiency and equipment utilization.

[0030] Each fermentation tray typically measures 400-600mm in length, 300-500mm in width, and 50-100mm in depth; the spacing between adjacent fermentation trays should be 150-200mm to ensure air circulation and heat transfer, and to prevent the dough from interfering with each other.

[0031] The fermentation tray 3 can be designed to be detachable for easy cleaning and replacement; the surface of the tray can be marked with scales to make it easy to accurately control the amount of dough added; and ventilation holes with a diameter of about 2-3mm and a spacing of 10-15mm are set at the bottom of the fermentation tray to promote gas exchange and even heat distribution during fermentation.

[0032] The insulation layer 4 effectively reduces heat loss from the fermenter body 1 to the outside, maintaining a stable fermentation temperature environment. The slide rail 7 provides guidance and support for the sliding of the fermentation tray 3, allowing the fermentation tray 3 to be easily pulled out and pushed in, facilitating operation;

[0033] The insulation layer 4 is generally 30-50mm thick and uses polyurethane foam and other insulation materials with a thermal conductivity of less than 0.05W / (m・K); the slide rail 7 is the same length as the internal height of the fermentation machine body 1, with a cross-sectional dimension of 20-30mm wide and 15-25mm high, and is made of stainless steel to ensure strength and wear resistance.

[0034] A moisture-proof layer is added between the insulation layer 4 and the inner wall of the fermenter. Polyethylene film or other materials can be used to prevent water vapor from penetrating and affecting the insulation effect. The surface of the slide rail frame 7 can be polished to reduce the coefficient of friction and make the slider 9 slide more smoothly. At the same time, limit blocks are set at both ends of the slide rail frame 7 to prevent the fermentation tray 3 from sliding off the track.

[0035] The slider 9 works in conjunction with the slide rail 7 to form a sliding guide mechanism, enabling the fermentation tray 3 to be flexibly pulled out and removed within the fermentation machine body 1. This design facilitates the handling of dough, observation of fermentation, and cleaning of the fermentation tray 3 by staff.

[0036] The slider 9 is 30-50mm long, 20-30mm wide, and 15-20mm high, and is made of high-strength plastic or stainless steel. The clearance between the slider 9 and the slide rail 7 is controlled at 0.5-1mm to ensure smooth sliding and prevent the fermentation tray 3 from shaking.

[0037] Ball bearings or rollers are installed inside the slider 9 to further reduce frictional resistance; a lubricating oil filling hole can be provided on the surface of the slider 9 to add lubricating oil regularly and extend its service life; and an elastic buckle is installed on the slider 9 so that when the fermentation tray 3 is pushed into place, the buckle automatically engages to prevent the fermentation tray 3 from accidentally sliding out.

[0038] The drive port 13 provides an access channel for the carrying plate 12 and the fermentation tray 3. By corresponding to the position of the fermentation tray 3, each fermentation tray 3 can be operated individually without opening the closed door 2, thereby reducing heat loss and maintaining a stable fermentation environment.

[0039] The size of the drive port 13 is slightly larger than the front size of the fermentation tray 3, by 50-100mm in the length direction and 30-50mm in the width direction; the edges of the drive port 13 are rounded with a radius of about 5-10mm to prevent scratching the load-bearing pull plate 12 and the operator.

[0040] A magnetic sealing strip is installed on the edge of the drive port 13 to enhance the sealing performance; a lighting device, such as an LED light strip, can be installed inside the drive port 13 to facilitate observation of the inside of the fermentation tray 3; at the same time, a dust cover is installed above the drive port 13 to cover the drive port 13 when not in use to prevent dust from entering.

[0041] The support plate 12 is used to connect the fermentation tray 3, and it is detachably connected by engaging with the screw groove 8 on the fermentation tray 3 through the screw hole 15. Operators can move the fermentation tray 3 by pulling the support plate 12, facilitating operation.

[0042] The thickness of the load-bearing pull plate 12 is 5-10mm, the length is the same as the length of the drive port 13, and the width is 10-20mm smaller than the width of the drive port 13; the diameter of the screw hole 15 is determined according to the size of the bolt body 16, which is generally 6-10mm, and the depth of the screw hole 15 is 15-25mm.

[0043] Reinforcing ribs are provided on the surface of the bearing plate 12 to improve the bearing capacity; the screw hole 15 can be treated with anti-loosening thread, such as by coating with thread locking agent; and a buffer pad is installed on the back of the bearing plate 12 to prevent it from being damaged by collision with the fermentation tray 3.

[0044] The guide channel 5 collects condensate generated during fermentation and guides it out, preventing water droplets from falling onto the dough and affecting the fermentation effect. The pressure relief mechanism 7 automatically releases pressure when the pressure inside the fermentation chamber is too high, ensuring the safety of equipment and personnel.

[0045] The guide channel 5 has a width of 10-20mm, a depth of 5-10mm, and an inclination angle of 3-5° to facilitate drainage; the pressure relief mechanism 7 has a pressure relief port diameter of 20-30mm, and the pressure relief value can be adjusted according to the internal volume of the fermenter body 1 and the fermentation process requirements, generally set at 0.1-0.3MPa;

[0046] A filter screen is installed at the outlet of the guide channel 5 to prevent impurities from clogging the drainage pipe; the pressure relief mechanism 7 can be equipped with a pressure sensor to monitor the pressure inside the fermentation chamber in real time and transmit the data to the controller 27; at the same time, a protective cover is installed on the outside of the pressure relief mechanism 7 to prevent accidental contact.

[0047] In some technical solutions, a circular groove 163 is provided at the lower end of the bolt body 16, a bolt rod 161 is installed in the middle section of the lower end of the circular groove 163, a fixing ring 166 is installed at the upper outer end of the bolt rod 161, and an annular pressure plate 164, a spring 167 and an annular rubber sheet 162 are fitted on the circumferential surface of the bolt rod 161.

[0048] The bolt body 16 securely connects the bearing plate 12 to the fermentation tray 3, ensuring that the fermentation tray 3 can move synchronously when the bearing plate 12 is pulled. The threaded connection facilitates disassembly and installation, as well as maintenance and component replacement.

[0049] The diameter of the screw groove 8 is slightly larger than that of the screw hole 15, with a difference of about 0.5-1mm, and the depth is the same as that of the screw hole 15. The length of the bolt body 16 is determined according to the thickness of the bearing plate 12 and the fermentation tray 3, and is generally 20-40mm. The thread specification matches the screw hole 15, and is commonly M6-M10.

[0050] A rubber washer is placed at the bottom of the threaded groove 8 to enhance sealing and anti-loosening effect; the head of the bolt body 16 can be designed as an internal hexagon or external hexagon structure to facilitate tightening with tools; and the surface of the bolt body 16 is treated with anti-rust treatment, such as zinc plating or nickel plating.

[0051] In some technical solutions, an extrusion plate 165 is installed at the lower edge of the annular pressure plate 164, and a fixing block 168 is installed at the upper middle section of the bolt body 16.

[0052] The circular groove 163 can accommodate some components, making the structure more compact; the bolt rod 161 cooperates with the screw hole 15 and the screw groove 8 to achieve connection; the annular rubber sheet 162 enhances the sealing of the connection and prevents air from entering; the spring 167 provides elastic force, so that the bolt body 16 can adapt to the small displacement of the fermentation tray 3; the fixing ring 166 is used to fix the position of the spring 167 and the annular pressure plate 164.

[0053] The diameter of the circular groove 163 is 10-15mm, and the depth is 5-8mm; the diameter of the bolt rod 161 is 6-10mm, and the length is determined according to the connection requirements; the thickness of the annular rubber sheet 162 is 2-3mm, the inner diameter is the same as the diameter of the bolt rod 161, and the outer diameter is 2-3mm larger than the diameter of the screw hole 15; the free length of the spring 167 is 20-30mm, and the elastic coefficient is 5-15N / mm.

[0054] Lubricating grease is applied to the inner surface of the circular groove 163 to reduce component friction; the annular pressure plate 164 can be designed in a wave shape to increase the contact area with the bearing pull plate 12 or fermentation tray 3; and washers are installed at both ends of the spring 167 to prevent the spring from deforming.

[0055] The extrusion plate 165 can increase the contact pressure between the annular pressure plate 164 and the connecting parts, thereby improving the connection firmness; the fixing block 168 provides the operator with a force application point, making it easy to tighten and loosen the bolt body 16;

[0056] The extrusion sheet 165 has a thickness of 1-2mm and a width of 5-10mm; the fixing block 168 has a diameter of 20-30mm and a height of 15-25mm, and is made of metal or high-strength plastic.

[0057] The edge of the extrusion plate 165 may be provided with a serrated structure to further enhance the friction; the surface of the fixing block 168 may be treated with anti-slip treatment, such as knurling or sandblasting; and a torque mark is provided on the fixing block 168 to facilitate control of the tightening force.

[0058] In some technical solutions, the outer wall of the fixing block 168 is provided with a finger groove 24, and the inner wall of the finger groove 24 is provided with anti-slip texture 25.

[0059] The finger groove 24 makes it easy for operators to grip the fixing block 168, and the anti-slip texture 25 increases the friction between the hand and the fixing block 168, preventing slippage during operation and improving the safety and convenience of operation.

[0060] The finger groove 24 has a depth of 5-8mm and a width of 15-20mm; the anti-slip texture 25 has a depth of 0.5-1mm and a spacing of 1-2mm, and the texture direction can be diagonal or mesh design.

[0061] The finger groove 24 is filled with elastic rubber material to improve grip comfort; the edges of the finger groove 24 are rounded with a radius of about 2-3mm to prevent scratching the fingers; and a wear-resistant coating is applied to the surface of the fixing block 168 to extend its service life.

[0062] In some technical solutions, a sealing sleeve is fitted onto the outer wall of the load-bearing pull plate 12, and a handle 14 is installed on the front side wall of the load-bearing pull plate 12.

[0063] The limiting nut 18 and the limiting screw 17 cooperate to limit the position of the bearing plate 12, prevent the bearing plate 12 from shifting due to external force or vibration during fermentation, and ensure the stability of the fermentation tray 3;

[0064] The limit nut 18 is generally M6-M10 and matches the limit screw 17; the limit screw 17 is 30-50mm long and has the same diameter as the limit nut 18; the end of the limit screw 17 can be designed as a hemispherical or conical shape to facilitate contact with the surface of the load-bearing pull plate 12.

[0065] A rubber buffer pad is installed at the end of the limit screw 17 to prevent scratching the surface of the load-bearing pull plate 12; the limit nut 18 can be a lock nut, such as a nylon lock nut, to prevent loosening; and a limit scale mark is set on the closed door 2 to facilitate accurate adjustment of the position of the limit screw 17.

[0066] The sealing sleeve enhances the seal between the drive port 13 and the load-bearing pull plate 12, reducing heat and moisture leakage; the handle 14 provides an application point for the operator to easily pull the load-bearing pull plate 12.

[0067] The sealing sleeve is 3-5mm thick and made of high-temperature resistant and aging-resistant silicone; the handle 14 is 100-150mm long and 15-20mm in diameter, and can be made of metal or plastic with an anti-slip surface.

[0068] In some technical solutions, the pressure relief structure 7 is equipped with two limiting posts 19 in the inner side. The inner side of the limiting posts 19 is connected to the column 22. The inner side of the two limiting posts 19 and the outer ring surface near the column 22 are equipped with pressure blocks 20. The upper end of the pressure block 20 and the lower surface wall of the lower limiting post 19 are fitted with a return spring 21. The top of the column 22 is equipped with a plug 23.

[0069] The limiting post 19 provides guidance and support for the column 22 and the pressure block 20; the reset spring 21 provides reset force for the plug 23; when the pressure in the fermentation chamber exceeds the set value, the pressure pushes the plug 23 to overcome the elastic force of the reset spring 21 and move upward, opening the pressure relief port to release air. After the pressure decreases, the reset spring 21 pushes the plug 23 to reset and close the pressure relief port.

[0070] The limiting post 19 has a diameter of 8-12mm and a length of 50-80mm; the upright post 22 has a diameter of 10-15mm, and its length is determined according to the internal space of the pressure relief structure 7; the pressure block 20 has a thickness of 5-10mm and a diameter of 20-30mm; the return spring 21 has a free length of 30-50mm and an elastic coefficient of 10-20N / mm; the plug 23 has a diameter 2-3mm larger than the diameter of the pressure relief port and a height of 15-25mm.

[0071] A wear-resistant coating is applied to the surface of the limit post 19 to improve its service life; the return spring 21 can be made of stainless steel to prevent rust; and a pressure regulating device is set inside the pressure relief structure 7, which can change the pressure relief value by adjusting the preload of the return spring 21.

[0072] In some technical solutions, the front end of the fermentation machine body 1 is equipped with a closed door 2, and ear grooves 28 are opened on both sides of the front end of the fermentation machine body 1. Equipment grooves 26 are opened inside the ear grooves 28, and electric push rods 11 are installed inside the equipment grooves 26. Ear plates 10 are installed at both ends of the closed door 2. The ear plates 10 can be embedded in the ear grooves 28. The end of the electric push rod 11 is connected to the ear plate 10. A controller 27 is installed on the side wall of the fermentation machine body 1.

[0073] The sealing door 2 is used to seal the fermentation machine body 1 and maintain the internal fermentation environment; the electric push rod 11 is connected to the sealing door 2 through the ear plate 10, and the sealing door 2 is automatically opened and closed under the control of the controller 27, reducing manual operation and improving ease of use; the controller 27 is used to control the electric push rod 11 and other equipment functions, such as temperature and humidity adjustment (if there are relevant functional modules).

[0074] The ear slot 28 has a depth of 30-50mm and a width of 20-30mm; the dimensions of the equipment slot 26 are determined according to the model of the electric push rod 11, generally 100-150mm long, 50-80mm wide, and 30-50mm deep; the electric push rod 11 has a thrust of 500-1000N, and the stroke is determined according to the opening range of the closed door 2, generally 200-300mm; the controller 27 is microcomputer controlled and has an LCD display screen with a size of 3.5-7 inches;

[0075] A buffer rubber pad is installed at the contact point between the ear groove 28 and the ear plate 10 to reduce the impact force when closing the door; the electric push rod 11 can be equipped with a backup power supply to prevent the closed door 2 from being unable to close when there is a power outage; the controller 27 can be equipped with a fault diagnosis function to monitor the equipment operating status in real time, and promptly alarm and display fault information when a fault occurs; at the same time, the controller 27 can be set with a password protection function to prevent unauthorized personnel from operating it.

[0076] Working process and principle:

[0077] Dough Placement and Installation: The operator first activates the electric push rod 11 via controller 27. The electric push rod 11 extends, driving the ear plate 10 to open the sealing door 2. The prepared dough is then placed on the three fermentation trays 3. The scale markings on the surface of the fermentation trays 3 allow for precise control of the dough quantity. After placement, the sliders 9 on both sides of the fermentation trays 3 are aligned with the slide rails 7, and the trays are pushed into the fermentation machine body 1 along the slide rails 7. Then, the support plate 12 is inserted into the drive port 13, aligning the screw holes 15 on the side wall of the support plate 12 with the screw grooves 8 on the front side wall of the fermentation trays 3. The two are then securely connected using the bolt body 16. When the bolt body 16 is tightened, the annular rubber sheet 162 tightly fits the connection point, providing a seal. The spring 167 provides elastic force, allowing the bolt to adapt to minor displacements of the fermentation trays 3. The extrusion plate 165 increases the contact pressure, ensuring a secure connection. The finger grooves 24 and anti-slip textures 25 on the fixing block 168 facilitate operator operation and prevent slippage. Finally, by rotating the limiting screw 17 to make it fit against the surface of the bearing plate 12, the position of the bearing plate 12 is limited by the limiting nut 18 and the limiting screw 17 to prevent it from shifting in the subsequent process.

[0078] Fermentation Environment Maintenance: After the sealing door 2 is closed, the fermentation unit 1 forms a closed space. The insulation layer 4 plays its role, using low thermal conductivity materials such as polyurethane foam to effectively reduce internal heat loss to the outside and maintain a stable fermentation temperature environment. If the device is equipped with a temperature regulation function, the controller 27 can automatically control the operation of the heating element according to the set parameters to maintain a constant temperature inside the fermentation chamber. At the same time, the vent holes at the bottom of the fermentation tray 3 and the air circulation design inside the fermentation unit 1 ensure that gases can be fully exchanged during fermentation, providing a suitable aerobic environment for dough fermentation. The condensate produced during fermentation flows down the guide groove 5 on the side wall of the slide rail 6. The inclined design of the guide groove 5 and the filter screen at the outlet guide the condensate out and prevent impurities from clogging the drainage pipe, avoiding water droplets falling on the dough and affecting the fermentation effect.

[0079] Pressure Regulation: During fermentation, the dough produces gas, causing the pressure inside the fermentation chamber to gradually increase. When the pressure exceeds the set pressure value of the pressure relief mechanism 7 (generally 0.1-0.3 MPa), the pressure pushes the stopper block 23 upward against the elastic force of the return spring 21, opening the pressure relief port and releasing excess gas. The limit post 19 provides guidance and support for the column 22 and the pressure block 20, ensuring the stability of the stopper block 23's movement. When the pressure drops to a certain value, the return spring 21 pushes the stopper block 23 back to its original position, closing the pressure relief port, thereby maintaining stable pressure inside the fermentation chamber and ensuring equipment and personnel safety. If the pressure relief mechanism 7 is equipped with a pressure sensor, it can monitor the pressure inside the fermentation chamber in real time and transmit the data to the controller 27, achieving more precise pressure control.

[0080] Dough Handling and Observation: During fermentation, if it is necessary to observe or adjust the dough, it is not necessary to fully open the sealed door 2. The operator can directly pull the handle 14 on the support plate 12. Since the support plate 12 is connected to the fermentation tray 3 via bolts 16, the fermentation tray 3 can be pulled out a certain distance from the drive port 13 for operation. The magnetic sealing strip at the edge of the drive port 13 and the sealing sleeve on the outer wall of the support plate 12 reduce heat and moisture leakage during operation, maintaining the stability of the fermentation environment. The lighting device (such as an LED light strip) inside the drive port 13 allows the operator to clearly observe the fermentation status of the dough inside the fermentation tray 3.

[0081] Fermentation Completion and Cleaning: After the dough has finished fermenting, the electric push rod 11 is activated again via controller 27 to open the closed door 2. The main bolt 16 is loosened to separate the supporting pull plate 12 from the fermentation tray 3. Then, the fermentation tray 3 is pulled out along the slide rail 7 to remove the fermented dough. Since the fermentation tray 3 is designed to be detachable, it is easy to clean and disinfect. After cleaning, the fermentation tray 3 is reinstalled back into the fermentation machine body 1, ready for the next use. Throughout the process, controller 27 can centrally control the electric push rod 11 and other functional modules (such as temperature and humidity adjustment), achieving intelligent operation. It also has functions such as fault diagnosis and password protection to ensure stable equipment operation and operational safety.

[0082] 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 process, method, article, or apparatus.

[0083] Although the present invention has been described above with reference to embodiments, various modifications can be made and components can be replaced with equivalents without departing from the scope of the present invention. In particular, as long as there is no structural conflict, the features in the embodiments disclosed in this invention can be combined with each other in any way. The lack of an exhaustive description of these combinations in this specification is merely for the sake of brevity and resource conservation. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A multi-functional dough fermentation device, comprising a fermentation body (1), characterized in that: The fermentation machine body (1) is equipped with three fermentation trays (3) evenly arranged from top to bottom inside. The inner walls of both sides of the fermentation machine body (1) are equipped with heat insulation layers (4), and the opposite side walls of the two heat insulation layers (4) are equipped with slide rails (7). The fermentation pan (3) has sliders (9) installed on both outer walls, and the sliders (9) are installed in the slide rail frame (7); The side wall of the closed door (2) is evenly provided with three drive ports (13) from top to bottom, and the position of each drive port (13) corresponds to the position of each fermentation tray (3); The drive port (13) is equipped with a bearing plate (12), and screw holes (15) are provided at both ends of the side wall of the bearing plate (12). The fermentation tray (3) has evenly spaced screw grooves (8) at both ends of the front sidewall corresponding to the screw holes (15), and bolt bodies (16) are screwed into the screw holes (15) and screw grooves (8). The slide rail frame (6) has a flow guide groove (5) on its side wall, and the top two sides of the fermentation machine body (1) are equipped with a pressure relief mechanism (7).

2. The multi-functional dough fermentation device according to claim 1, characterized in that: The lower end of the bolt body (16) is provided with a circular groove (163), and a bolt rod (161) is installed in the middle section of the lower end of the circular groove (163). A fixing ring (166) is installed on the upper outer end of the bolt rod (161), and an annular pressure plate (164), a spring (167) and an annular rubber sheet (162) are fitted on the circumferential surface of the bolt rod (161).

3. The multi-functional dough fermentation device according to claim 2, characterized in that: An extrusion plate (165) is installed at the lower edge of the annular pressure plate (164), and a fixing block (168) is installed at the upper middle section of the bolt body (16).

4. The multi-functional dough fermentation device according to claim 3, characterized in that: The outer wall of the fixing block (168) is provided with a finger groove (24), and the inner wall of the finger groove (24) is provided with anti-slip texture (25).

5. The multi-functional dough fermentation device according to claim 1, characterized in that: Limiting nuts (18) are installed around the front side wall of the closed door (2) around the drive port (13). Limiting screws (17) are screwed into the limiting nuts (18), and the limiting screws (17) are fitted to the surface of the bearing pull plate (12).

6. The multi-functional dough fermentation device according to claim 1, characterized in that: The outer wall of the bearing pull plate (12) is fitted with a sealing sleeve, and a handle (14) is installed on the front side wall of the bearing pull plate (12).

7. The multi-functional dough fermentation device according to claim 1, characterized in that: The pressure relief structure (7) is internally equipped with two limiting posts (19). The inner side of the limiting post (19) is connected to a column (22). The inner side of the two limiting posts (19) and the outer ring surface near the column (22) are equipped with pressure blocks (20). The upper end of the pressure block (20) and the lower surface wall of the limiting post (19) are fitted with a return spring (21). The top of the column (22) is equipped with a plug (23).

8. The multi-functional dough fermentation device according to claim 1, characterized in that: The front end of the fermentation machine body (1) is equipped with a closed door (2). Ear grooves (28) are provided on both sides of the front end of the fermentation machine body (1). Equipment grooves (26) are provided inside the ear grooves (28). Electric push rods (11) are installed inside the equipment grooves (26). Ear plates (10) are installed at both ends of the closed door (2). The ear plates (10) can be embedded in the ear grooves (28). The end of the electric push rod (11) is connected to the ear plates (10). A controller (27) is installed on the side wall of the fermentation machine body (1).

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