A dough fermentation device for baked goods with freezing function

Abstract

The utility model provides a kind of dough fermentation device for baked food with freezing function.The dough fermentation device for baked food with freezing function includes: shell;Fixed in the shell for holding dough stainless steel basin;Supporting frame is installed in the shell, and the supporting frame is fixed with the semiconductor refrigeration piece for refrigeration;Supporting block is fixed on the bottom inner wall of the shell and is contacted with the bottom of the stainless steel basin for supporting the stainless steel basin.The dough fermentation device for baked food with freezing function provided by the utility model has freezing and refrigeration functions by setting semiconductor refrigeration piece, without transferring dough, avoiding complicated operation, and the heating efficiency is improved by setting heating wire to heat fermentation space temperature.

Description

Technical Field

[0001] This utility model relates to the field of baking food processing technology, and in particular to a dough fermentation device for baking food with freezing function. Background Technology

[0002] In the production of baked goods such as bread and steamed buns, dough fermentation is a crucial step. Traditional fermentation equipment typically provides a constant temperature and humidity environment to promote yeast activity and allow the dough to rise.

[0003] However, existing fermentation devices are limited in function, typically only having fermentation capabilities. In actual production, especially in home baking or small baking workshops, the following problems are frequently encountered: 1. If a large amount of dough is made at once, it cannot all be fermented and baked at once, so some of the dough needs to be stored temporarily; 2. It is necessary to simulate the "cold fermentation method" to improve the flavor and texture of the bread; 3. If the fermentation process is unexpectedly interrupted, the fermentation process needs to be stopped immediately.

[0004] Currently, to freeze or refrigerate dough, it must be transferred to a separate refrigerator or freezer. This process is not only cumbersome, but it can also easily lead to the dough surface drying out, absorbing odors, or experiencing excessive temperature fluctuations, affecting the quality of the final product.

[0005] Therefore, it is necessary to provide a new dough fermentation device for baked goods with freezing function to solve the above-mentioned technical problems. Utility Model Content

[0006] To address the technical problem of limited functionality in existing fermentation devices, this invention provides a dough fermentation device for baking foods with a freezing function.

[0007] The present invention provides a dough fermentation device for baking food with freezing function, comprising: a shell; a stainless steel basin fixed inside the shell for holding dough; a support frame installed inside the shell, on which a semiconductor cooling chip for cooling is fixed; a support block fixed to the inner wall of the bottom of the shell and in contact with the bottom of the stainless steel basin for supporting the stainless steel basin; a protective cover detachably installed on the top of the shell for sealing the stainless steel basin to isolate dust and impurities; and a heating component disposed inside the protective cover for assisting in heating to aid in dough fermentation.

[0008] Preferably, the heating component includes a stainless steel cover fixed inside the protective cover and capable of being fastened to the top of the stainless steel basin, and a heating wire surrounding the stainless steel cover for heating. Both the protective cover and the housing are provided with a first ventilated mesh and a second ventilated mesh for assisting ventilation.

[0009] Preferably, a first temperature sensor and a second temperature sensor are respectively installed on the protective cover and the housing. The first temperature sensor and the second temperature sensor are used to monitor the heating temperature and the refrigeration temperature, respectively. A connecting mechanism for stabilizing the protective cover is provided between the housing and the protective cover.

[0010] Preferably, the connecting mechanism includes a connecting plate hinged to the protective cover, a fixing frame fixed to the outer wall of the housing, a first spring installed in the fixing frame, a locking block fixed to the first spring and extending to the outside of the fixing frame, and a limiting block fixed to the connecting plate for accommodating the locking block.

[0011] Preferably, the locking block is fixed with a guide rod that moves through the first spring and extends outside the fixing frame to limit the extension path of the first spring. The guide rod is fixed with a pinch piece for providing an operating grip point. The pinch piece is provided with anti-slip texture to increase grip friction.

[0012] Preferably, the connecting plate is provided with a second spring on the side near the housing to assist in splitting the locking block and the limiting block, and a silicone pad is fixed on the outer wall of the housing to contact the second spring and reduce contact damage.

[0013] Preferably, the top of the housing is fitted with a silicone ring for shock absorption and noise reduction, the silicone ring being in contact with the bottom of the protective cover, and the top of the protective cover is hinged with a handle for providing an operating grip point.

[0014] Compared with related technologies, the dough fermentation device for baking foods with freezing function provided by this utility model has the following beneficial effects: This utility model provides a dough fermentation device for baking foods with a freezing function: By setting up a semiconductor cooling chip, the device has freezing and refrigeration functions, eliminating the need to transfer dough, avoiding tedious operations, preventing the dough surface from drying out, absorbing odors, and experiencing excessive temperature fluctuations, thus ensuring the quality of the final product. It can also simulate the cold fermentation method to improve the flavor and texture of bread, and can quickly stop fermentation if it is unexpectedly interrupted. By setting up a heating wire to heat the temperature of the fermentation space, the fermentation efficiency can be improved. By setting up a first temperature sensor and a second temperature sensor to monitor the heating and refrigeration temperatures respectively, users can easily monitor the temperature status inside the device in real time, flexibly adjust it according to the dough fermentation needs, ensure a stable and suitable fermentation environment, and improve the quality of dough fermentation. Attached Figure Description

[0015] Figure 1A front cross-sectional view of a preferred embodiment of the dough fermentation device for baking food with freezing function provided by this utility model; Figure 2 This is a schematic diagram of the main structure of this utility model; Figure 3 for Figure 2 Enlarged structural diagram of part A shown in the figure Figure 4 This is a bottom view of the connecting plate in this utility model.

[0016] The following are the labels in the diagram: 1. Shell; 2. Stainless steel basin; 3. Support frame; 4. Semiconductor cooling chip; 5. Support block; 6. Protective cover; 7. Stainless steel cover; 8. Heating wire; 9. First ventilated mesh; 10. Second ventilated mesh; 11. Handle; 12. First temperature sensor; 13. Second temperature sensor; 14. Connecting plate; 15. Fixing frame; 16. First spring; 17. Locking block; 18. Limiting block; 19. Guide rod; 20. Pinch plate; 21. Second spring. Detailed Implementation

[0017] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0018] Please refer to the following: Figures 1-4 ,in, Figure 1 A front cross-sectional view of a preferred embodiment of the dough fermentation device for baking food with freezing function provided by this utility model; Figure 2 This is a schematic diagram of the main structure of this utility model; Figure 3 for Figure 2 Enlarged structural diagram of part A shown in the figure Figure 4 This is a bottom view of the connecting plate in this utility model.

[0019] A dough fermentation device for baking foods with freezing function includes: a housing 1; a stainless steel bowl 2 fixed inside the housing 1 for holding dough; a support frame 3 installed inside the housing 1, on which a semiconductor cooling chip 4 for cooling is fixed; a support block 5 fixed to the bottom inner wall of the housing 1 and in contact with the bottom of the stainless steel bowl 2 for supporting the stainless steel bowl 2; a protective cover 6 detachably installed on the top of the housing 1 for sealing the stainless steel bowl 2 to isolate dust and impurities; and a heating component disposed inside the protective cover 6 for auxiliary heating to assist dough fermentation, wherein the semiconductor cooling chip 4 is provided. This device achieves the effect of freezing and refrigeration, eliminating the need to transfer the dough to a separate refrigerator or freezer, avoiding cumbersome operations, preventing the dough surface from drying out, absorbing odors, and experiencing excessive temperature fluctuations, thus ensuring the quality of the final product. It can also simulate cold fermentation to enhance the flavor and texture of bread, and can quickly pause fermentation if it is unexpectedly interrupted. The support block 5 provides stable support for the stainless steel bowl 2, and the removable protective cover 6 can seal the stainless steel bowl 2 to isolate dust and impurities. The heating component inside the protective cover 6 provides auxiliary heating to promote dough fermentation, meeting the needs of different stages of dough fermentation.

[0020] The heating component includes a stainless steel cover 7 fixed inside the protective cover 6 and snapped onto the top of the stainless steel basin 2, and a heating wire 8 surrounding the stainless steel cover 7 for heating. Both the protective cover 6 and the housing 1 are provided with a first ventilation mesh 9 and a second ventilation mesh 10 for auxiliary ventilation. By setting the stainless steel cover 7 that can be snapped onto the top of the stainless steel basin 2, a tight fit is achieved, reducing heat loss and helping to maintain a stable temperature environment required for dough fermentation. By surrounding the stainless steel cover 7 with the heating wire 8, uniform heating is achieved, which helps to accelerate dough fermentation and improves fermentation efficiency. By setting the first ventilation mesh 9 and the second ventilation mesh 10 on the protective cover 6 and the housing 1 respectively, the air inside and outside the device can circulate appropriately, which avoids the accumulation of moisture caused by the sealed environment, thus affecting the quality of the dough, and also prevents external dust and impurities from entering.

[0021] A first temperature sensor 12 and a second temperature sensor 13 are respectively installed on the protective cover 6 and the housing 1. The first temperature sensor 12 and the second temperature sensor 13 are used to monitor the heating temperature and the refrigeration temperature, respectively. A connecting mechanism for stabilizing the protective cover 6 is provided between the housing 1 and the protective cover 6. By installing the first temperature sensor 12 and the second temperature sensor 13 on the protective cover 6 and the housing 1, the heating and refrigeration temperatures are monitored, allowing the user to keep track of the temperature status under different functions in the device in real time. This facilitates flexible adjustments according to the dough fermentation requirements, ensuring a stable and suitable fermentation environment and effectively improving the quality of dough fermentation. The connecting mechanism between the housing 1 and the protective cover 6 stabilizes the protective cover 6, preventing it from shaking or shifting during device operation and avoiding the instability of the protective cover 6 affecting the accuracy of temperature monitoring and the overall sealing of the device.

[0022] The connecting mechanism includes a connecting plate 14 hinged to the protective cover 6, a fixing frame 15 fixed to the outer wall of the housing 1, a first spring 16 installed inside the fixing frame 15, a locking block 17 fixed to the first spring 16 and extending outside the fixing frame 15, and a limiting block 18 fixed to the connecting plate 14 for accommodating the locking block 17. By setting the connecting plate 14 hinged to the protective cover 6, the protective cover 6 and the housing 1 are flexibly connected, allowing the protective cover 6 to be opened and closed easily and the dough to be placed and removed conveniently. The first spring 16 installed inside the fixing frame 15 provides elastic cushioning, allowing the locking block 17 to extend and retract flexibly. The locking block 17 cooperates with the limiting block 18 fixed to the connecting plate 14, so that the protective cover 6 can be firmly locked when closed, effectively preventing it from shaking or being accidentally opened, ensuring the sealing of the device, and avoiding external factors from interfering with the fermentation of the dough.

[0023] A guide rod 19 is fixed to the locking block 17, which movably passes through the first spring 16 and extends to the outside of the fixing frame 15 to limit the extension and retraction path of the first spring 16. A pinch piece 20 for providing an operating grip point is fixed to the guide rod 19. The pinch piece 20 is provided with anti-slip texture to increase grip friction. By fixing the guide rod 19, which movably passes through the first spring 16 and extends to the outside of the fixing frame 15, the extension and retraction path of the first spring 16 is limited, effectively preventing the spring from shifting or jamming during extension and retraction, and ensuring the stability and smoothness of the movement of the locking block 17. The pinch piece 20 fixed to the guide rod 19 provides an operating grip point for the user, making it convenient for the user to operate the locking block 17. The anti-slip texture increases grip friction.

[0024] The connecting plate 14 is provided with a second spring 21 on the side near the housing 1 to assist in separating the locking block 17 and the limiting block 18. A silicone gasket is fixed on the outer wall of the housing 1 to contact the second spring 21 and reduce contact damage. By setting the second spring 21 on the side of the connecting plate 14 near the housing 1, the effect of assisting in separating the locking block 17 and the limiting block 18 is achieved. When it is necessary to open the protective cover 6, the elastic force of the second spring 21 can cause the connecting plate 14 to have a certain tendency to separate from the housing 1, reducing the tightness between the locking block 17 and the limiting block 18, making the operation easier. The silicone gasket reduces contact damage and prevents the outer wall of the housing 1 from being worn due to long-term stress.

[0025] A silicone ring for shock absorption and noise reduction is installed on the top of the housing 1. The silicone ring can contact the bottom of the protective cover 6. A handle 11 for providing an operating grip point is hinged to the top of the protective cover 6. By installing a silicone ring on the top of the housing 1 that can contact the bottom of the protective cover 6, the effect of shock absorption and noise reduction is achieved. During the closing or opening of the protective cover 6, the silicone ring can effectively buffer the impact force between the two, reducing the vibration and noise caused by the collision. The handle 11 hinged to the top of the protective cover 6 serves to provide an operating grip point, making it convenient for users to easily open or close the protective cover 6, thus improving the ease of operation.

[0026] It is worth noting that the circuits, electronic components, and modules involved in this utility model are all existing technologies, which can be fully implemented by those skilled in the art, and need not be elaborated upon. The content protected by this utility model does not involve any improvement to the software and methods.

[0027] The working principle of the dough fermentation device for baking foods with freezing function provided by this utility model is as follows: This solution also includes an electrical control cabinet, which is installed on the equipment. During use, each piece of electrical equipment can be started and operated separately through the electrical control cabinet. The power connection method of each piece of electrical equipment is an existing mature technology and is well known to those in the field, so it will not be described in detail here. In use, place the dough into the stainless steel bowl 2 inside the housing 1, install the protective cover 6 on the top of the housing 1, and pinch the pinching piece 20 on the guide rod 19 to make the locking block 17 retract into the fixing frame 15 against the elastic force of the first spring 16. Bring the connecting plate 14 close to the housing 1 so that the limiting block 18 is aligned with the position of the locking block 17. Release the pinching piece 20, and the locking block 17 enters the limiting block 18 under the action of the first spring 16 to lock the protective cover 6. If cold fermentation is required, start the semiconductor cooling chip 4 on the support frame 3 to cool, and the second temperature sensor 13 (which is the same model as the first temperature sensor 12, such as DS18B20) monitors the cold temperature. If warm fermentation is required, start the heating wire 8 surrounding the stainless steel cover 7 inside the protective cover 6 to heat, and the first temperature sensor 12 monitors the heating temperature.

[0028] Compared with related technologies, the dough fermentation device for baking foods with freezing function provided by this utility model has the following beneficial effects: This invention provides a dough fermentation device for baking foods with a freezing function. By incorporating a semiconductor cooling chip 4, the device possesses both freezing and refrigeration capabilities, eliminating the need to transfer dough, avoiding cumbersome operations, preventing the dough surface from drying out, absorbing odors, and experiencing excessive temperature fluctuations, thus ensuring the quality of the final product. It can also simulate cold fermentation to enhance the flavor and texture of bread, and can quickly pause fermentation if it is unexpectedly interrupted. The temperature of the fermentation space is heated by a heating wire 8 to improve fermentation efficiency. The heating and refrigeration temperatures are monitored by a first temperature sensor 12 and a second temperature sensor 13, allowing users to monitor the temperature status inside the device in real time and flexibly adjust it according to the dough fermentation needs, ensuring a stable and suitable fermentation environment and improving the quality of dough fermentation.

[0029] It should be noted that the device structure and accompanying drawings of this utility model mainly describe the principle of this utility model. In terms of the technical aspects of this design principle, the setting of the power mechanism, power supply system and control system of the device is not fully described. However, those skilled in the art who understand the principle of the above utility model can clearly understand the specific details of its power mechanism, power supply system and control system.

[0030] The above description is merely an embodiment of this utility model and does not limit the patent scope of this utility model. Any equivalent structural or procedural transformations made based on the content of this utility model specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this utility model.

Claims

1. A dough leavening device for baked goods with freezing function, characterized by, include: case; A stainless steel bowl for holding dough is fixed inside the housing. A support frame installed inside the housing, on which a semiconductor cooling chip for cooling is fixed; A support block is fixed to the inner wall of the bottom of the housing and in contact with the bottom of the stainless steel basin to support the stainless steel basin. A protective cover that can be detachably installed on the top of the housing to close the stainless steel basin and isolate it from dust and impurities; A heating element is installed inside the protective cover to assist in heating and fermentation of the dough.

2. The baked food dough leavening device with freezing function according to claim 1, characterized by, The heating component includes a stainless steel cover fixed inside the protective cover and snapped onto the top of the stainless steel basin, and a heating wire surrounding the stainless steel cover for heating. Both the protective cover and the housing are provided with a first ventilated mesh and a second ventilated mesh for auxiliary ventilation.

3. The baked food dough leavening device with freezing function according to claim 1, characterized by, A first temperature sensor and a second temperature sensor are respectively installed on the protective cover and the housing. The first temperature sensor and the second temperature sensor are used to monitor the heating temperature and the refrigeration temperature, respectively. A connecting mechanism for stabilizing the protective cover is provided between the housing and the protective cover.

4. The baked food dough leavening device with freezing function according to claim 3, characterized by, The connecting mechanism includes a connecting plate hinged to the protective cover, a fixing frame fixed to the outer wall of the housing, a first spring installed inside the fixing frame, a locking block fixed to the first spring and extending outside the fixing frame, and a limiting block fixed to the connecting plate for accommodating the locking block.

5. The dough fermentation apparatus for baked goods with freezing function according to claim 4, characterized in that, A guide rod is fixed on the card block, which moves through the first spring and extends to the outside of the fixing frame to limit the extension path of the first spring. A pinch piece is fixed on the guide rod to provide an operating grip point. The pinch piece is provided with anti-slip texture to increase grip friction.

6. The baked food dough leavening device with freezing function according to claim 4, characterized by, The connecting plate is provided with a second spring on the side near the housing to assist in the separation of the locking block and the limiting block. A silicone pad is fixed on the outer wall of the housing to contact the second spring and reduce contact damage.

7. The baked food dough leavening device with freezing function according to claim 1, characterized by, The top of the housing is fitted with a silicone ring for shock absorption and noise reduction, which can contact the bottom of the protective cover. The top of the protective cover is hinged with a handle for providing an operating grip point.

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