A bread production and processing dough raising device

Abstract

The utility model relates to food processing machinery technical field, especially in kind of bread production and processing is with the device that rises, including frame, fermentation tank, sealing door body, temperature control system, fermentation cylinder, breathable micropore, through -hole, sealing protruding and rotating component. Rotating component includes rotating shaft, stirring piece and speed reducer motor, every inside of stirring piece with rotating shaft fixed connection, the other end of stirring piece with the inner chamber fixed connection of stirring cylinder, in kind of bread production and processing is with the device that rises. The utility model relates to a kind of bread production and processing is with the device that rises, and the equipment is through the synergies of stirring piece, rotating component and temperature control system, realizes the dough fermentation process of efficient, uniform, ensures fermentation effect, and improves the quality of flour food.

Description

Technical Field

[0001] This utility model relates to the field of food processing machinery technology, and in particular to a dough-rising device for bread production and processing. Background Technology

[0002] In bread making, dough fermentation is a crucial step in determining bread quality. Traditional fermentation equipment is mostly static fermentation boxes, where the kneaded dough is placed still and fermentation is achieved by controlling the temperature and humidity inside the box. This method has significant drawbacks: First, static fermentation leads to uneven heating and humidity of the dough in different parts of the box, resulting in inconsistent fermentation levels and affecting the stability of product quality; second, the gas produced inside the dough during fermentation cannot be effectively released, easily forming large air bubbles, and the yeast does not have sufficient contact with nutrients, resulting in low fermentation efficiency and long fermentation time; in addition, traditional equipment has a low degree of automation, relying on manual monitoring and operation, which is labor-intensive. Utility Model Content

[0003] This invention solves the problems in related technologies and proposes a dough fermentation device for bread production and processing. By linking the mixing blade and the fermentation cylinder, it realizes the combination of active mixing and passive tumbling of dough during the fermentation process, which solves the problems of uneven static fermentation and low efficiency. It has the advantages of fast fermentation speed, uniform quality, high degree of automation and easy cleaning.

[0004] To solve the above-mentioned technical problems, this utility model is achieved through the following technical solution: a dough fermentation device for bread production and processing, including a frame, a fermentation box fixedly installed on the upper end of the frame, a sealing door hinged to one end of the fermentation box, and a temperature control system installed inside the fermentation box, and further including a fermentation cylinder rotatably installed in the inner cavity of the fermentation box, air-permeable micropores evenly installed on the cylinder wall of the fermentation cylinder, a through hole installed at one end of the fermentation cylinder opposite to the sealing door, a sealing protrusion installed on the inner side of the sealing door and adapted to the through hole, and a rotating component for driving the fermentation cylinder to rotate; The rotating assembly includes a rotating shaft disposed in the inner cavity of the fermentation tank, stirring blades uniformly disposed on the outer periphery of the rotating shaft, and a reduction motor for driving the rotating shaft to rotate; the inner side of each stirring blade is fixedly connected to the rotating shaft, and the outer side of each stirring blade is fixedly connected to the inner wall of the fermentation tank.

[0005] By adopting the above technical solution, the fermentation chamber is located at the top of the frame, providing space for storing dough for fermentation. The sealing door is connected to the fermentation chamber via a hinge, facilitating opening and closing for adding and removing dough. The sealing protrusion on the inner side of the door precisely engages with the through-hole when closed, forming a seal. The temperature control system maintains the temperature and humidity inside the fermentation chamber, creating a suitable fermentation environment. The fermentation cylinder is installed inside the fermentation chamber and rotates via a rotating assembly, achieving dough turning and degassing. The stirring blades are evenly distributed around the outer circumference of the rotating shaft and, through a fixed connection to the inner cavity of the fermentation cylinder, both drive the cylinder's rotation and assist in stirring. The geared motor is connected to one end of the rotating shaft and drives the entire system through its own rotation. In summary, this equipment, through the synergistic effect of the stirring blades, rotating assembly, and temperature control system, achieves an efficient and uniform dough fermentation process, ensuring fermentation results and improving the quality of the dough-based food products.

[0006] As a preferred embodiment, one end of the rotating shaft is fixedly connected to the inner wall of the fermentation tank via a sealed bearing, and the other end of the rotating shaft passes through the fermentation tank and fermentation chamber in sequence and is connected to the reduction motor, and the reduction motor is fixedly connected to the frame.

[0007] By adopting the above technical solution, the sealed bearing ensures the sealing of the rotating shaft at its connection with the inner wall of the fermentation tank, preventing leakage of gas or liquid generated during fermentation, and also ensuring smooth rotation of the rotating shaft. One end of the rotating shaft is fixed to the inner wall of the fermentation tank, ensuring reliable support for the rotating shaft inside the fermentation tank. The other end of the rotating shaft passes through the fermentation tank and fermentation chamber in sequence, and is finally connected to the geared motor, realizing the transmission of external power to the rotating shaft. The geared motor is fixed on the frame, providing stable and controllable power output. The reduction mechanism lowers the motor speed, improving rotational smoothness. The working principle is: the motor drives the rotating shaft to rotate through the reduction mechanism.

[0008] As a preferred embodiment, the temperature control system includes a heater, a humidifier, a temperature sensor, and a humidity sensor installed on the inner wall of the fermentation chamber; The heater is configured as an annular heating tube surrounding the fermentation tank, and the inner side of the annular heating tube is tangent to the outer wall of the fermentation tank. The humidifier includes a humidification main pipe fixedly installed outside the fermentation chamber, humidification branch pipes evenly arranged on the lower end face of the humidification main pipe and extending into the fermentation chamber, and atomizing nozzles arranged on the lower end face of each of the humidification branch pipes. The humidification main pipe is externally connected to a water supply device.

[0009] By employing the above technical solution, the temperature conditions required during fermentation are controlled by heaters and temperature sensors installed on the inner wall of the fermentation chamber. The heaters utilize a ring-shaped heating pipe design surrounding the fermentation cylinder, with a fixed connection between the inner side of the heating pipe and the outer wall of the fermentation cylinder ensuring uniform heat transfer. The humidifier, through a main humidification pipe, evenly distributed humidification branch pipes, and atomizing nozzles at its lower end, evenly sprays moisture into the fermentation chamber, thereby meeting the humidity requirements during fermentation. Temperature and humidity sensors monitor the real-time temperature and humidity within the fermentation chamber, ensuring that the fermentation process takes place under optimal environmental conditions. The system operates by the heater controlling heating and stopping based on feedback signals from the temperature sensor to maintain the set temperature; simultaneously, the humidifier activates the atomizing nozzles of the humidification branch pipes based on feedback signals from the humidity sensor, thereby controlling the humidity of the fermentation environment.

[0010] As a preferred embodiment, the inner wall of the fermentation tank is provided with a heat insulation layer, the heat insulation layer is made of polyurethane, and the inner wall of the fermentation cylinder is coated with a food-grade non-stick coating.

[0011] By adopting the above technical solution, the fermentation tank effectively maintains the stability of the internal temperature through the installation of an insulation layer on its inner wall, avoiding the impact of external temperature fluctuations on the fermentation process and ensuring the fermentation effect. The insulation layer is made of polyurethane, which has excellent heat insulation performance, reducing heat loss inside the tank and improving energy efficiency. The food-grade non-stick coating on the inner wall of the fermentation tank prevents the materials produced during fermentation from adhering to the tank wall, facilitating cleaning and maintenance. Furthermore, this coating is safe and harmless to the human body and meets food safety requirements.

[0012] As a preferred embodiment, a protective sleeve is provided on the outer side of the stirring blade, the protective sleeve is made of food-grade silicone material, and the stirring blade is arranged in a spiral shape along the rotation axis.

[0013] By adopting the above technical solution, the main function of the mixing blade is to mix the dough, and the spiral arrangement helps to generate a spiral propulsive force during the mixing process, making the mixing more uniform and efficient. The protective sleeve is made of food-grade silicone material, which can effectively protect the mixing blade from damage, while also having good flexibility and wear resistance. It can effectively reduce the contamination of the surrounding operating space during the mixing process, ensuring safety and hygiene during use.

[0014] As a preferred embodiment, the system also includes a control system electrically connected to the temperature control system and the geared motor, wherein the control system is a PLC controller.

[0015] By adopting the above technical solution, the heater provides heat as needed during fermentation, ensuring the temperature inside the fermentation chamber remains within a suitable range. The humidifier increases or decreases the humidity inside the fermentation chamber to maintain stable environmental conditions. Temperature and humidity sensors monitor the actual temperature and humidity inside the fermentation chamber, respectively, and feed the data back to the control system for comparison. The PLC controller, as the control center of the entire system, automatically adjusts the operating status of the heater and humidifier based on preset temperature and humidity parameters and the data from the sensors, thereby maintaining the temperature and humidity inside the fermentation chamber near the preset values ​​and ensuring the smooth progress of the fermentation process.

[0016] Compared with the prior art, the beneficial effects of this utility model are: This utility model; 1. By organically combining the rotation of the mixing blades with the rotation of the fermentation drum, the helical arrangement of the mixing blades not only cuts and tumbles the dough when the geared motor drives the rotating shaft, but also directly drives the entire fermentation drum to rotate through their fixed connection to the outside. This dual action of "active mixing + passive tumbling" ensures that the dough is fully and gently stirred in three-dimensional space, ensuring absolute uniformity of heat, humidity, and yeast distribution, effectively breaking down large internal air bubbles, and greatly improving fermentation speed and product consistency.

[0017] 2. The annular heating tube is set on the outer wall of the fermentation tank, which realizes efficient surface conduction heating with little heat loss and makes the fermentation tank itself a uniform heat source, overcoming the problem of uneven temperature field caused by traditional equipment relying on air convection conduction.

[0018] 3. Through the design of multiple humidification pipes and atomizing nozzles, water mist can be evenly diffused throughout the fermentation chamber, avoiding localized dryness or condensation, and providing a stable and optimal humidity environment for the yeast.

[0019] 4. A PLC controller is used to integrate and control the temperature, humidity, time, and rotation speed of the entire fermentation process, achieving fully automated operation and reducing human error and labor intensity. The design of sealed bearings and sealing protrusions ensures the airtightness of the fermentation chamber, effectively maintaining the stability of the internal environment.

[0020] 5. All surfaces in contact with materials, such as the non-stick coating on the inner wall of the fermentation tank and the food-grade silicone protective sleeve on the agitator, meet food safety standards. The non-stick properties make unloading and cleaning very easy, while the silicone protective sleeve prevents wear and noise from the metal agitator on the inner wall of the fermentation tank, extending the service life of the equipment. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the overall structure of a dough-rising device for bread production and processing according to this utility model; Figure 2 This utility model relates to an overall structure of a dough-fermenting device for bread production and processing. Figure 1 Another structural diagram from another perspective; Figure 3 This is a partial half-sectional view of the structure of a dough-rising device for bread production and processing according to this utility model; Figure 4 This utility model relates to a dough-fermenting device for bread production and processing. Figure 3 A structural schematic diagram of the enlarged view at point A.

[0022] In the picture: 100-Frame, 200-Fermentation box, 300-Fermentation cylinder, 301-Aeration micropores, 302-Through hole, 4-Sealed door, 41-Sealing protrusion, 5-Heater, 6-Humidification main pipe, 61-Humidification branch pipe, 611-Atomizing nozzle, 71-Rotating shaft, 711-Stirring blade, 72-Gear motor. 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. The following description of at least one exemplary embodiment is merely illustrative and is in no way intended to limit the present utility model or its application or use. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the scope of protection of the present utility model.

[0024] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0025] Unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps described in these embodiments do not limit the scope of this invention. It should also be understood that, for ease of description, the dimensions of the various parts shown in the drawings are not drawn to actual scale. Techniques, methods, and devices known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and devices should be considered part of the specification. In all examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values. It should be noted that similar reference numerals and letters in the following drawings denote similar items; therefore, once an item is defined in one drawing, it need not be further discussed in subsequent drawings.

[0026] In the description of this utility model, it should be understood that the directional terms such as "front, back, up, down, left, right", "horizontal, vertical, horizontal" and "top, bottom" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description. Unless otherwise stated, these directional terms do not indicate or imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on the scope of protection of this utility model. The directional terms "inner" and "outer" refer to the inner and outer contours of each component itself.

[0027] For ease of description, spatial relative terms such as "above," "on top of," "on the upper surface of," "above," etc., are used herein to describe the spatial positional relationship of a device or feature as shown in the figures to other devices or features. It should be understood that spatial relative terms are intended to encompass different orientations in use or operation beyond the orientation of the device as described in the figures. For example, if the device in the figures were inverted, a device described as "above" or "on top of" other devices or structures would subsequently be positioned as "below" or "under" other devices or structures. Thus, the exemplary term "above" can include both "above" and "below." The device may also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used herein will be interpreted accordingly.

[0028] Furthermore, it should be noted that the use of terms such as "first" and "second" to define components is merely for the purpose of distinguishing the corresponding components. Unless otherwise stated, the above terms have no special meaning and therefore cannot be construed as limiting the scope of protection of this utility model.

[0029] like Figures 1 to 4 As shown, a dough fermentation device for bread production and processing includes a frame 100, a fermentation box 200 fixedly mounted on the upper end of the frame 100, a sealing door 4 hinged to one end of the fermentation box 200, and a temperature control system disposed inside the fermentation box 200. It also includes a fermentation cylinder 300 rotatably disposed inside the fermentation box 200, ventilation micropores 301 evenly disposed on the cylinder wall of the fermentation cylinder 300, a through hole 302 disposed at one end of the fermentation cylinder 300 opposite to the sealing door 4, a sealing protrusion 41 disposed on the inner side of the sealing door 4 and adapted to the through hole 302, and a rotating assembly for driving the fermentation cylinder 300 to rotate. Please refer to details. Figure 1 , Figure 2 , Figure 3 and Figure 4 The rotating assembly includes a rotating shaft 71 disposed within the inner cavity of the fermentation cylinder 300, stirring blades 711 evenly distributed around the outer periphery of the rotating shaft 71, and a reduction motor 72 driving the rotating shaft 71 to rotate. The inner side of each stirring blade 711 is fixedly connected to the rotating shaft 71, and the outer side of each stirring blade 711 is fixedly connected to the inner wall of the fermentation cylinder 300. The fermentation chamber is located at the upper end of the frame 100, providing space for storing dough for fermentation. The sealing door 4 is connected to the fermentation chamber 200 by a hinge, facilitating opening and closing for adding and removing dough, and the inner side of the sealing door 4 is sealed. The protrusion 41 fits precisely into the through hole 302 when the door is closed, forming a seal. The temperature control system maintains the temperature and humidity inside the fermentation chamber 200, creating a suitable fermentation environment. The fermentation cylinder 300 is installed inside the fermentation chamber 200 and rotates via a rotating assembly to tumble the dough and release air. The stirring blades 711 are evenly distributed around the outer circumference of the rotating shaft 71 and, through a fixed connection to the inner cavity of the fermentation cylinder 300, can both drive the fermentation cylinder 300 to rotate and assist in stirring. The geared motor 72 is connected to one end of the rotating shaft 71 and drives the entire system through its own rotation. In summary, this equipment, through the synergistic effect of the stirring blades 711, the rotating assembly, and the temperature control system, achieves an efficient and uniform dough fermentation process, ensuring fermentation results and improving the quality of the dough-based food products.

[0030] Please refer to details. Figure 2 , Figure 3 and Figure 4One end of the rotating shaft 71 is fixedly connected to the inner wall of the fermentation tank 300 via a sealed bearing. The other end of the rotating shaft 71 passes through the fermentation tank 300 and the fermentation chamber 200, and is connected to the geared motor 72, which is also fixedly connected to the frame 100. The sealed bearing ensures the sealing of the rotating shaft 71 at its connection with the inner wall of the fermentation tank 300, preventing leakage of gas or liquid generated during fermentation, and also ensuring smooth rotation of the rotating shaft 71. One end of the rotating shaft 71 is fixed to the inner wall of the fermentation tank 300, ensuring reliable support for the rotating shaft 71 inside the fermentation tank 300. The other end of the rotating shaft 71 passes through the fermentation tank 300 and the fermentation chamber 200, and is finally connected to the geared motor 72, realizing the transmission of external power to the rotating shaft 71. The geared motor 72 is fixed on the frame 100, providing stable and controllable power output. The reduction mechanism lowers the motor speed, improving rotational stability. The working principle is: the motor drives the rotating shaft 71 to rotate through the reduction mechanism.

[0031] Please refer to details. Figure 2 , Figure 3 and Figure 4 The temperature control system includes a heater 5, a humidifier, a temperature sensor, and a humidity sensor installed on the inner wall of the fermentation chamber 200. The heater 5 is configured as an annular heating pipe surrounding the fermentation tank 300, and the inner side of the annular heating pipe is tangent to the outer wall of the fermentation tank 300. Please refer to details. Figure 3 and Figure 4 The humidifier includes a main humidification pipe 6 fixedly installed on the outside of the fermentation chamber 200, humidification branch pipes 61 evenly distributed on the lower end face of the main humidification pipe 6 and extending into the fermentation chamber 200, and atomizing nozzles 611 installed on the lower end face of each humidification branch pipe 61. The main humidification pipe 6 is connected to a water supply device. The temperature conditions required during fermentation are controlled by a heater 5 installed on the inner wall of the fermentation chamber 200 and a temperature sensor. The heater 5 adopts a ring-shaped heating pipe design surrounding the fermentation cylinder 300, and the fixed connection between the inner side of the heating pipe and the outer wall of the fermentation cylinder 300 ensures uniform heat transfer. The humidifier sprays water evenly into the fermentation chamber 200 through the main humidification pipe 6, the evenly distributed humidification branch pipes 61, and the atomizing nozzles 611 at their lower ends, thereby meeting the humidity conditions required during fermentation. Temperature and humidity sensors monitor the real-time temperature and humidity inside the fermentation chamber 200 to ensure that the fermentation process takes place under optimal environmental conditions. The system works by heating the heater 5 according to the feedback signal from the temperature sensor to maintain the set temperature; at the same time, the humidifier activates the atomizing nozzle 611 of the humidification pipe 61 according to the feedback signal from the humidity sensor, thereby achieving the purpose of controlling the humidity of the fermentation environment.

[0032] Please refer to details. Figure 2The fermentation chamber 200 has an inner wall with an insulation layer made of polyurethane, and the fermentation cylinder 300 has an inner wall coated with a food-grade non-stick coating. The insulation layer on the inner wall of the fermentation chamber 200 effectively maintains the stability of the internal temperature, preventing external temperature fluctuations from affecting the fermentation process and ensuring optimal fermentation results. The polyurethane insulation layer has excellent heat insulation properties, reducing heat loss and improving energy efficiency. The food-grade non-stick coating on the inner wall of the fermentation cylinder 300 prevents materials produced during fermentation from adhering to the cylinder wall, facilitating cleaning and maintenance. This coating is also safe and harmless to humans, meeting food safety requirements.

[0033] Please refer to details. Figure 2 The mixing blade 711 is equipped with a protective sleeve made of food-grade silicone. The mixing blade 711 is arranged in a spiral shape along the rotation axis 71. The main function of the mixing blade 711 is to mix dough, and the spiral arrangement helps to generate a spiral propulsive force during mixing, making the mixing more uniform and efficient. The protective sleeve, made of food-grade silicone, effectively protects the mixing blade 711 from damage, while also possessing good flexibility and wear resistance. This effectively reduces contamination of the surrounding operating space during mixing, ensuring safety and hygiene during use.

[0034] Please refer to details. Figure 1 The system also includes a control system electrically connected to the temperature control system and the geared motor 72, which is a PLC controller. The heater 5 provides heat as needed during fermentation to ensure the temperature inside the fermentation chamber 200 remains within a suitable range. The humidifier increases or decreases the humidity inside the fermentation chamber 200 to maintain stable environmental conditions. Temperature and humidity sensors monitor the actual temperature and humidity inside the fermentation chamber 200, respectively, and feed the data back to the control system for comparison. The PLC controller, as the control center of the entire system, automatically adjusts the operating status of the heater 5 and the humidifier based on preset temperature and humidity parameters and the data fed back from the sensors, thereby maintaining the temperature and humidity inside the fermentation chamber 200 near the preset values ​​and ensuring the smooth progress of the fermentation process.

[0035] In this embodiment, during operation, the operator sets parameters via a PLC controller. After closing the sealing door 4, the system starts. The heater 5 humidifier begins operation, quickly establishing the fermentation environment. The geared motor 72 starts, driving the rotating shaft 71 and the stirring blade 711 to rotate. The stirring blade 711 drives the fermentation cylinder 300 to rotate synchronously through the protective sleeve. Under the combined action of the spiral stirring blade 711 and the rotation of the fermentation cylinder 300, the dough achieves uniform fermentation in all directions without dead angles. After fermentation, the sealing door 4 is opened, the sealing protrusion 41 disengages from the through hole 302, and the fermentation cylinder 300 continues to stir until the dough is pushed to the through hole 302, at which point the finished dough can be removed.

[0036] The above are preferred embodiments of this utility model. Those skilled in the art can make changes and modifications to the above embodiments. Therefore, this utility model is not limited to the specific embodiments described above. Any obvious improvements, substitutions or modifications made by those skilled in the art based on this utility model shall fall within the protection scope of this utility model.

Claims

1. A dough-fermenting device for bread production and processing, comprising a frame (100), a fermentation box (200) fixedly disposed on the upper end of the frame (100), a sealing door (4) hinged to one end of the fermentation box (200), and a temperature control system disposed within the fermentation box (200), characterized in that: It also includes a fermentation cylinder (300) rotatably disposed in the inner cavity of the fermentation tank (200), a permeable micropore (301) uniformly disposed on the wall of the fermentation cylinder (300), a through hole (302) disposed at one end of the fermentation cylinder (300) relative to the sealing door (4), a sealing protrusion (41) disposed on the inner side of the sealing door (4) and adapted to the through hole (302), and a rotating assembly for driving the fermentation cylinder (300) to rotate; The rotating assembly includes a rotating shaft (71) disposed in the inner cavity of the fermentation tank (300), stirring blades (711) uniformly disposed on the outer periphery of the rotating shaft (71), and a reduction motor (72) for driving the rotating shaft (71) to rotate. The inner side of each of the stirring blades (711) is fixedly connected to the rotating shaft (71), and the outer side of the stirring blades (711) is fixedly connected to the inner wall of the fermentation tank (300).

2. The dough-fermenting device for bread production and processing according to claim 1, characterized in that: One end of the rotating shaft (71) is connected to the inner wall of the fermentation cylinder (300) through a sealed bearing, and the other end passes through the walls of the fermentation cylinder (300) and the fermentation box (200) in sequence and is connected to the output end of the reduction motor (72). The reduction motor (72) is fixedly connected to the frame (100).

3. The dough-fermenting device for bread production and processing according to claim 2, characterized in that: The temperature control system includes a heater (5) installed on the inner wall of the fermentation chamber (200), a humidifier, a temperature sensor, and a humidity sensor.

4. The dough-fermenting device for bread production and processing according to claim 3, characterized in that: The heater (5) is an annular heating tube arranged around the fermentation cylinder (300), and the inner side of the annular heating tube is tangent to the outer wall of the fermentation cylinder (300).

5. A dough-fermenting device for bread production and processing according to claim 4, characterized in that: The humidifier includes a humidification main pipe (6) fixedly installed outside the fermentation box (200), a plurality of humidification branch pipes (61) evenly arranged at the lower end of the humidification main pipe (6) and extending into the fermentation box (200), and an atomizing nozzle (611) installed at the lower end of each of the humidification branch pipes (61). The humidification main pipe (6) is externally connected to a water supply device.

6. The dough-fermenting device for bread production and processing according to claim 5, characterized in that: The stirring blades (711) are arranged in a spiral shape along the axial direction of the rotating shaft (71). A protective sleeve is provided on the outer side of the stirring blades (711). The protective sleeve is made of food-grade silicone material and is fixedly connected to the inner wall of the fermentation cylinder (300) through the protective sleeve.

7. A dough-fermenting device for bread production and processing according to claim 6, characterized in that: The inner wall of the fermentation box (200) is provided with a heat insulation layer, which is made of polyurethane.

8. A dough-fermenting device for bread production and processing according to claim 7, characterized in that: It also includes a control system, which is a PLC controller, and the PLC controller is electrically connected to the heater (5), humidifier, temperature sensor and humidity sensor in the temperature control system.

9. A dough-fermenting device for bread production and processing according to claim 8, characterized in that: The PLC controller is electrically connected to the geared motor (72) and is used to control its start-stop, direction and speed.

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