Dough Proofing Retarder With Moisture Discharge for Even Fermentation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional bread fermenters fail to evenly distribute steam, leading to uneven fermentation and excessive moisture accumulation, which softens the dough, reduces marketability, and promotes bacterial growth, while consuming high energy for moisture removal.
Innovation Solution
A dough proofing retarder with a moisture discharge part that includes a frame, stepping motor, and ventilation fan to rapidly remove excess moisture and maintain hygiene by using outside air, equipped with sensors to control moisture and temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the conventional bread ferementer uses a sealed structure to maintain humidity, then the humidity inside the main body is maintained, but excessive moisture accumulates causing the dough to become too soft and reducing marketability
Solution Approach 1:
The patent applies dynamics by making the sealing structure adjustable rather than fixed. The door includes a sealing member that can be selectively engaged or disengaged, allowing the system to transition between sealed and vented states. This dynamic adjustment enables the system to maintain humidity when needed while preventing excessive moisture accumulation, thus resolving the contradiction between reliability and harmful effects.
Solution Approach 2:
The patent changes the parameter of sealing intensity by introducing an adjustable sealing member on the door. This allows the sealing degree to be modified according to fermentation requirements, enabling the system to adapt between maintaining high humidity and allowing moisture discharge, thereby resolving the contradiction between humidity maintenance and preventing excessive softening.
2Object-affected harmful factors
If the electric heater continuously heats to remove moisture, then moisture is removed from the main body, but power consumption increases and temperature uniformity deteriorates
Solution Approach 1:
The patent extracts the moisture removal function from the heating system by providing a dedicated discharge path through the adjustable sealing mechanism. Instead of using the electric heater to remove moisture through continuous heating, the system allows moisture to be vented directly through the door's sealing member adjustment, eliminating the need for continuous heating and thus reducing power consumption while maintaining effective moisture control.
Solution Approach 2:
The patent replaces the thermal mechanism (electric heater heating) with a mechanical control mechanism (adjustable sealing member) for moisture removal. By controlling the sealing degree mechanically, the system achieves moisture discharge without relying on continuous thermal energy input, thereby substituting a high-energy thermal system with a low-energy mechanical control system.
3Object-affected harmful factors
If the electric heater raises temperature to discharge moisture, then moisture is removed, but pressure increases inside the main body making it difficult to maintain uniform quality
Solution Approach 1:
The patent applies dynamics by providing a controlled discharge path through the adjustable sealing member that allows pressure equalization. As moisture accumulates and pressure increases, the sealing member can be adjusted to open the discharge path, allowing pressure and moisture to escape gradually without causing sudden pressure spikes that would affect product quality uniformity.
4Quantity of substance
If steam is generated from the water tank on the lower side, then humidity is provided in the main body, but steam distribution becomes uneven concentrating on the lower side
Solution Approach 1:
The patent addresses local quality by making the sealing characteristic variable in different locations and conditions. The sealing member can be adjusted to create different sealing degrees at different positions along the door, allowing steam to be generated in the lower water tank while controlling its distribution pattern to prevent excessive concentration on the lower side, thus improving overall distribution uniformity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Rapid moisture discharge maintains consistent fermentation quality, prevents bacterial growth, and reduces energy consumption by eliminating the need for continuous heating.
Implementation Method 1
a ventilation fan installed in the open hole
Implementation Method 2
a stepping motor, which has a rotation shaft coupled to the frame door and rotates the rotation shaft
Data Source
AI summary
The present invention relates to a dough proofing retarder comprising means for discharging moisture, which includes a main body, a temperature maintenance part, a water injection part, a circulation fan motor, and a moisture discharge part, which is installed on one side surface of the main body, and configured to discharge moisture in the fermentation space to an outside environment. Accordingly, the time that moisture remains in the fermentation space can be significantly reduced, preventing the decline in the commodity value of fermented foods and eliminating the need to operate a radiator that consumes high electric energy to remove moisture.