CN213663389U - Constant temperature fermenting case - Google Patents
Constant temperature fermenting case Download PDFInfo
- Publication number
- CN213663389U CN213663389U CN202022685767.6U CN202022685767U CN213663389U CN 213663389 U CN213663389 U CN 213663389U CN 202022685767 U CN202022685767 U CN 202022685767U CN 213663389 U CN213663389 U CN 213663389U
- Authority
- CN
- China
- Prior art keywords
- fermentation
- moisturizing
- water tank
- hole
- dish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000000855 fermentation Methods 0.000 claims abstract description 70
- 230000004151 fermentation Effects 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 230000003020 moisturizing effect Effects 0.000 claims abstract description 36
- 238000005485 electric heating Methods 0.000 claims abstract description 12
- 238000002347 injection Methods 0.000 claims abstract description 6
- 239000007924 injection Substances 0.000 claims abstract description 6
- 239000004745 nonwoven fabric Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims 2
- 235000008429 bread Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
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- Manufacturing And Processing Devices For Dough (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The utility model discloses a constant temperature fermentation box, which relates to the technical food fermentation equipment field and comprises a box body, a tray frame and a fermentation plate, wherein the bottom of the box body is provided with a water tank, the top of the water tank is provided with a steam hole, the inside of the water tank is provided with an electric heating coil, the top of the water tank is provided with a water injection hole, and the bottom of the water tank is provided with a water outlet hole; the inside of box is equipped with the tray frame, is equipped with the fermentation dish on the tray frame, the fermentation dish be equipped with around separate the baffle, the inside of fermentation dish is equipped with the fermentation board, is equipped with the hole of moisturizing on the fermentation board, forms the moisturizing room between the bottom surface of fermentation board and fermentation dish, is equipped with the slotted hole of strip on the lateral wall of moisturizing room, the inside of moisturizing room is equipped with the moisturizing layer. The utility model discloses can improve the fermentation dish on guaranteeing the basis of normal fermentation, through addding the moisturizing room and moisturizing indoor moisturizing layer, increase the humidity of dough bottom, and then guarantee the fermentation speed of dough bottom, make whole dough fermentation even, bread after the baking, its bottom softness is better.
Description
Technical Field
The utility model relates to a food fermentation equipment technical field, concretely relates to constant temperature fermenting case.
Background
Bread is a food product that is generally accepted by the general public. In the baking process of bread, Maillard reaction occurs, so that the dough has a tan color change and emits special fragrance. Therefore, a plurality of bread selling places are provided with the bread baking workshops, when the bread is baked, the special aroma of the bread can be emitted in the baking oven, the attractive color and luster of the bread can be seen when the bread is discharged from the baking oven, and the purchasing desire of consumers is improved.
The fermentation box is used as a small fermentation device and is also a necessary device for a small bread baking workshop. The existing fermentation box is mainly characterized in that a water tank with a certain temperature is used as humidity and a temperature source, the temperature and the humidity inside the fermentation box are further guaranteed, the dough is placed on a fermentation plate in the fermentation process, the bottom of the dough is in contact with the fermentation plate, the humidity of the dough is not guaranteed to be consistent with the humidity inside the box, the top of the dough is fermented and expanded in the fermentation process, the fermentation speed of the bottom of the dough is slower than that of the top of the dough, and the bottom of bread baked out is poorer than the softness degree of the top.
SUMMERY OF THE UTILITY MODEL
The utility model aims at overcoming the defects of the prior art and providing a constant temperature fermentation box.
The utility model discloses a constant temperature fermentation box, which comprises a box body, a tray frame and a fermentation plate, wherein the bottom of the box body is provided with a water tank, the top of the water tank is provided with a steam hole, an electric heating coil is arranged inside the water tank, the top of the water tank is provided with a water injection hole, and the bottom of the water tank is provided with a water outlet hole; the inside of box is equipped with the tray frame, is equipped with the fermentation dish on the tray frame, the fermentation dish be equipped with around separate the baffle, the inside of fermentation dish is equipped with the fermentation board, is equipped with the hole of moisturizing on the fermentation board, forms the moisturizing room between the bottom surface of fermentation board and fermentation dish, is equipped with the slotted hole of strip on the lateral wall of moisturizing room, the inside of moisturizing room is equipped with the moisturizing layer.
As a further improvement of the utility model, the quantity of the tray frame is more than three, and the distance between every tray frame equals.
As a further improvement of the utility model, the aperture of the moisture-preserving hole is 1-2 mm.
As a further improvement, the moisture-keeping layer is made of non-woven fabric.
The utility model discloses a constant temperature fermenting case can improve the fermentation dish on guaranteeing normal fermented basis, through addding the moisturizing room and moisturizing indoor moisturizing layer, increases the humidity of dough bottom, and then guarantees the fermentation speed of dough bottom, makes whole dough fermentation even, the bread after the baking, its bottom softness is better.
Description of the drawings:
FIG. 1 is a schematic structural view of the present invention;
FIG. 2 is a sectional view of the fermentation plate of the present invention;
FIG. 3 is a front view of the fermentation plate of the present invention.
In the figure: the box body 1, the tray frame 2, the fermentation plate 3, the water tank 4, the steam hole 5, the electric heating coil 6, the baffle 7, the fermentation plate 8, the moisture preservation chamber 9, the moisture preservation hole 10, the strip-shaped slotted hole 11, the water injection hole 12, the water outlet hole 13 and the moisture preservation layer 14.
The specific implementation mode is as follows:
as shown in figure 1, the constant temperature fermentation box of the utility model is composed of a box body 1, a tray frame 2 and a fermentation tray 3, the bottom of the box body 1 is provided with a water tank 4, the water tank 4 and the box body 1 are of an integrated structure, the water tank 4 is directly arranged at the bottom of the inner side of the box body 1, the top of the water tank 4 is provided with a steam hole 5, an electric heating coil 6 is arranged inside the water tank 4, the electric heating coil 6 can be fixed inside the water tank 4, the power supply is connected to the outer side of the water tank 4, so that when the electric heating coil 6 is used for heating, the generated steam rises to the interior of the box body 1 through the steam hole 5, the steam with a certain temperature is uniformly distributed in the whole space in the box body 1, the fermentation temperature and the humidity of the dough are ensured, a temperature and humidity detector can be additionally arranged, monitoring the temperature and humidity inside the box body 1 in real time, and controlling the electric heating coil 6 to heat and stop; the top of the water tank 4 is provided with a water injection hole 12, and the bottom of the water tank is provided with a water outlet hole 13 for water storage and drainage of the water tank; four tray frames 2 are arranged in the box body 1, the distance between every two tray frames 2 is equal, a fermentation plate 3 is arranged on each tray frame 2, partition plates 7 are arranged on the periphery of the fermentation plate 3, a fermentation plate 8 is arranged in the fermentation plate 3, a moisturizing hole 10 is formed in the fermentation plate 8, the aperture of the moisturizing hole 10 is 1mm, 1.5mm or 2mm, and the moisturizing hole is used for conveying water vapor in a moisturizing chamber 9; a moisturizing chamber 9 is formed between the fermentation plate 8 and the bottom surface of the fermentation plate 3, strip-shaped slotted holes 11 are formed in the side wall of the moisturizing chamber 9, a moisturizing layer 14 made of non-woven fabric is arranged in the moisturizing chamber 9, and the non-woven fabric can be soaked in water in advance and placed in the moisturizing chamber 9 for moisturizing the bottom of dough when in use.
When the electric heating water tank is used, water is injected into the water tank through the water injection hole 12, then the electric heating coil 6 is started, and the temperature of the water in the water tank 4 is increased; simultaneously take out all fermentation dishes 3 to with pouring into warm water in the moisturizing chamber 9, the non-woven fabrics in moisturizing chamber 9 is soaked to the warm water, then puts the dough on fermentation dish 3, puts fermentation dish 3 at tray frame 2 at last, and box 1 is furnished with sealing door (not marking in the figure), can be sealed the fermentation with box 1 like this. In the fermentation process, because the aperture of moisturizing hole 10 is minimum, moisture can pass through by moisturizing hole 10, strengthens the fermentation effect at the dough bottom, because the volume of dough is relatively great, therefore in the in-process that the dough expanded fermentation, the influence of moisturizing hole 10 to dough fermentation is minimum.
The utility model discloses the electric heating coil 6 of chooseing for use is existing equipment, as long as can reach the electric heating coil of this function all can use, does not do special injecing here.
Claims (4)
1. A constant-temperature fermentation box comprises a box body (1), a tray frame (2) and a fermentation tray (3), and is characterized in that a water tank (4) is arranged at the bottom of the box body (1), a steam hole (5) is formed in the top of the water tank (4), an electric heating coil (6) is arranged in the water tank (4), a water injection hole (12) is formed in the top of the water tank (4), and a water outlet hole (13) is formed in the bottom of the water tank; the inside of box (1) is equipped with tray frame (2), is equipped with fermentation dish (3) on tray frame (2), fermentation dish (3) be equipped with around separate baffle (7), the inside of fermentation dish (3) is equipped with fermentation board (8), is equipped with moisturizing hole (10) on fermentation board (8), forms moisturizing room (9) between the bottom surface of fermentation board (8) and fermentation dish (3), is equipped with strip slotted hole (11) on the lateral wall of moisturizing room (9), the inside of moisturizing room (9) is equipped with moisturizing layer (14).
2. A constant temperature fermenter according to claim 1, wherein the number of tray racks (2) is three or more, and the distance between each tray rack (2) is equal.
3. A thermostatic fermentation tank according to claim 1, characterized in that the diameter of the moisture retention holes (10) is 1-2 mm.
4. A thermostatic fermentation tank as claimed in claim 1, characterized in that the moisture retention layer (14) is a non-woven fabric.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202022685767.6U CN213663389U (en) | 2020-11-19 | 2020-11-19 | Constant temperature fermenting case |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202022685767.6U CN213663389U (en) | 2020-11-19 | 2020-11-19 | Constant temperature fermenting case |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN213663389U true CN213663389U (en) | 2021-07-13 |
Family
ID=76733793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202022685767.6U Expired - Fee Related CN213663389U (en) | 2020-11-19 | 2020-11-19 | Constant temperature fermenting case |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN213663389U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918845A (en) * | 2022-11-25 | 2023-04-07 | 河南今三麦食品有限公司 | Production process for improving fermentation effect of wheaten food dough |
-
2020
- 2020-11-19 CN CN202022685767.6U patent/CN213663389U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918845A (en) * | 2022-11-25 | 2023-04-07 | 河南今三麦食品有限公司 | Production process for improving fermentation effect of wheaten food dough |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20210713 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |