KR20110025545A - Dough conditioner - Google Patents

Abstract

PURPOSE: A dough conditioner is provided to stably maintain humidity in a freezing and defrosting section and to improve the quality of manufactured bread. CONSTITUTION: A dough conditioner comprises: a fan circulating the air of a fermentation room; a lower duct(210) controlling the temperature and humidity of the fermentation room; an upper duct(220) guiding the air provided through the fan; a sidewall duct(240) guiding the air provided through the fan; a loading angle in which a loading plate is settled; and a humidifier which forcibly generates moisture and supplies the moisture.

Description

Dough conditioner

The present invention relates to a dough conditioner, and more particularly, by forming sidewall ducts, it is possible to stably maintain humidity in the range of 85% rh to 90% rh in the freezing and thawing sections, and to maintain sufficient humidity in the freezing and thawing sections. It relates to a dough conditioner to improve the quality of the bread is produced.

In general, bread is a mixture of flour and a certain amount of water, fermented and baked or steamed. The main ingredients of the bread are flour, yeast, salt, and water, and sugars, eggs, edible oils, and other ingredients are mixed according to the type of bread. Baked or steamed with fermented bread dough.

The expansion of the bread dough in the baking process may include a method of using a chemical expanding agent or yeast, and formation of bubbles and expansion of water obtained by rotation of the kneader.

Here, the method using the yeast is to use the by-products generated during the fermentation of the yeast, the biggest advantage is that it is possible to obtain the unique taste and aroma of bread as well as the generation of carbon dioxide gas for expansion.

In addition, the gas production of baker's yeast is not only generated by the yeast itself, but the gas generating power varies depending on several factors. The factors affecting the gas producing power of baker's yeast include the quality of wheat flour, the presence and decomposition of sugar, the quantity and quality of yeast, Fermentation environment (material, additives, temperature and humidity, etc.).

On the other hand, when the bread is to be produced in large quantities, it is very important to ferment a large amount of dough (bread dough) under the same conditions at the same time. The device is a dough conditioner.

In detail, the dough conditioner is a bakery device for the steps of freezing, thawing, ripening and fermentation, i.e., until fermentation before baking bread in an oven, in order to supply the buyer with freshly baked bread in a bakery or the like.

In the dough conditioner according to the prior art, the steps of freezing, thawing, aging, and fermentation are controlled by a control unit to ferment dough on a loading plate stored in the fermentation chamber and to bake in an oven.

At this time, the dough conditioner maintains the internal humidity of the fermentation chamber through the circulation of air over three sides through the upper duct, the lower duct provided from the rear, the upper, lower portion of the fermentation chamber.

1 is a humidity graph showing a change in humidity during the freezing and thawing process of the dough conditioner according to the prior art.

As shown in Figure 1, the dough conditioner according to the prior art, in the process of freezing and thawing, when humidity control by air circulation, the humidity is maintained at a value of 80% rh or less.

Here, the dough conditioner according to the prior art had a problem in that the humidity of the air in contact with the dough in the freezing and thawing stages is insufficient simply by maintaining the humidity at a value of 80% rh or less.

In addition, due to the lack of moisture supplied to the dough, there is a problem in that the bread is made of thick bread during the manufacture of bread, the quality of the produced bread is degraded, such as the taste of the produced bread falls.

As described above, in the dough conditioner, it is important to maintain a humidity of at least 85% rh or more inside the fermentation chamber in which the dough is stored in the freezing and thawing stages.

Therefore, a dough conditioner capable of maintaining sufficient humidity in the freezing and thawing stages is required to prevent the deterioration of the manufactured bread due to the thickening of the manufactured bread and to improve the quality of the bread. .

In order to solve the above problems, the present invention by forming the side wall duct can be stably maintained in the humidity range of 85% rh ~ 90% rh in the freezing and thawing section, by maintaining a sufficient humidity in the freezing and thawing section It is an object of the present invention to provide a dough conditioner capable of improving the quality of bread to be produced.

In addition, another object of the present invention is to form a plurality of detachable holes in the vertical direction of the side wall duct can be attached and detached the loading angle can be adjusted, the number of loading angle, to adjust the number of loading plates stored in the fermentation chamber Regardless of the size of the dough, it is possible to accommodate a variety of sizes and types of dough to be made into bread.

In order to achieve the above object, the dough conditioner according to a preferred embodiment of the present invention comprises a fan for circulating the air inside the fermentation chamber containing at least one loading plate loaded with a plurality of dough; A lower duct provided at a lower portion of the fermentation chamber so as to control temperature and humidity of the fermentation chamber and spaced apart from an outer case of the fermentation chamber to guide air supplied through the fan; An upper duct provided at an upper portion of the fermentation chamber so as to control temperature and humidity of the fermentation chamber, and spaced apart from an outer case of the fermentation chamber to guide air supplied through the fan; It is provided on both sides of the fermentation chamber so as to induce condensation due to the temperature difference between the air outside the fermentation chamber and the air inside the fermentation chamber so that the humidification function can be reinforced in the freezing and thawing process, and is spaced apart from the outer case of the fermentation chamber. Sidewall ducts for guiding air supplied through the fan; A loading angle selectively detachable from the sidewall duct, and a loading plate on which the dough is loaded; And a humidifying apparatus for forcibly generating and supplying humidity through the upper duct and the sidewall duct during the aging and fermentation process after freezing and thawing of the dough housed in the fermentation chamber.

Here, the side wall duct is provided as a side wall spaced apart from the outer case of the fermentation chamber to form an inner space so as to effectively utilize the fermentation chamber space by serving as the fermentation chamber pillar role and the duct role, the front and rear sides of the Preferably, a detachable hole is formed to selectively detach the stacking angle on which the stacking plate is seated.

At this time, the loading angle is formed in the horizontal direction is the mounting plate is seated on the mounting plate is bent upward from the seating portion is formed an extension, protruding toward the detachable hole in the upper end of the extension portion is caught in the removable hole A fixing hook portion to be fixed is formed.

The detachable hole may include a first detachable hole formed at a front side of the side wall duct and a second detachable hole formed at a rear side of the side wall duct, wherein the first detachable hole is attached to the loading angle. It includes a first insertion portion into which the fixing hook portion is inserted, and a fixing portion for guiding the fixing hook portion front side is fixed in the vertical direction by guiding the fixing groove of the fixing hook portion so that the loading angle can be stably fixed. This is preferred.

Further, the second detachable hole has a second inserting portion into which the rear end of the fixed hook portion is inserted when the loading angle is attached, and the fixed hook portion is disposed under each of the first and second inserting portions of the first and second detachable holes. Preferably, the front and rear side fixing grooves are inserted so that the loading angle is fixed to the side wall duct.

On the other hand, the humidifier is a heater disposed in the longitudinal direction in the rear portion of the fermentation chamber to adjust the temperature of the fermentation chamber, and water to be sprayed to the heater side to spray the water to the heater to control the humidity of the fermentation chamber It is preferable that the injection nozzle having a water supply valve for supplying selectively.

The effect of the dough conditioner according to the present invention described above is as follows.

First, by forming the side wall duct can maintain the humidity in the range of 85% rh ~ 90% rh in the freezing and thawing section, and accordingly, the humidity is formed at a value of about 80% rh in the conventional freezing and thawing section. Unlike the deterioration of the quality of bread, such as thickening of the bread produced due to lack of moisture, it is possible to improve the quality of the bread produced by maintaining sufficient humidity in the freezing and thawing section.

Second, by forming the side wall duct, the air circulating around the fermentation chamber can be circulated from the rear of the fermentation chamber to the five surfaces through the bottom, both side walls, and the top, and at the fermentation chamber side by the temperature difference between the fermentation chamber and the duct. By inducing condensation on the surface of the duct, it is possible to maintain sufficient humidity values in the range of 85% rh to 90% rh even in the freezing and thawing sections.

Third, by forming the side wall duct, the side wall duct can serve as a support pillar and a duct role of the fermentation chamber, and can effectively use the space of the fermentation chamber.

Fourth, by forming a plurality of detachable holes along the vertical direction of the side wall duct, it is possible to attach and detach the loading angle to adjust the number of loading angles, and to control the number of loading plates accommodated in the fermentation chamber, regardless of the size of the dough It can be made into bread by storing dough of various sizes and types.

Fifth, the fixed hook front end portion of the loading angle attached by forming the fixing portion in the front side detachable hole of the side wall duct is tightly fixed, so that the mounting angle can be stably fixed to the side wall duct even in the external impact such as mounting of the loading plate.

Sixth, by providing a humidification device can be forced to increase the humidity inside the fermentation chamber in the ripening and fermentation section, thereby maintaining a sufficient humidity even in the ripening and fermentation section can be produced a good quality bread.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the dough conditioner according to the present invention.

Figure 2 is a perspective view showing the dough conditioner according to the present invention, Figure 3 is an exploded perspective view showing the arrangement of the ducts disposed along the fermentation chamber circumference of the dough conditioner according to the present invention.

4 is a perspective view showing the flow of air guided to the ducts disposed along the fermentation chamber circumference of the dough conditioner according to the present invention, Figure 5 is a circulation state of the air circulating along the fermentation chamber circumference of the dough conditioner according to the present invention It is a longitudinal cross-sectional view shown.

6 is a perspective view showing a side wall duct and a loading angle which are main parts of the dough conditioner according to the present invention, and FIG. 7 is a cross-sectional view showing a loading angle attached to the side wall duct in the dough conditioner according to the present invention.

As shown in FIGS. 2 to 7, the dough conditioner according to the preferred embodiment of the present invention includes a fan 110, a lower duct 210, an upper duct 220, sidewall ducts 230 and 240, and a loading angle 270. And it comprises a humidifier 300.

Here, the pan 110 has a loading plate 280 loaded with a plurality of dough (bread dough) is seated on the loading angle 270 provided on both sides of the fermentation chamber 250, so that the plurality of loading plates 280 The air in the fermentation chamber 250 accommodated is circulated.

In this case, the fan 110 is provided with a driving motor (not shown) for transmitting a driving force to one side, and intakes air in one direction according to the driving of the driving motor (not shown) to blow the air in the other direction.

In addition, the fan 110 is preferably provided as a sirocco fan having a structure for sucking air in one direction and blowing in the other direction, may be provided as a fan having a structure for the air circulation of the various suction, blowing. have.

On the other hand, the lower duct 210 is provided in the lower portion of the fermentation chamber 250, the outer case 290 disposed to surround the outside of the fermentation chamber 250 is installed at a predetermined distance apart from the fan 110 to form a flow path The air supplied through the guide in one direction, that is, guides along the lower portion of the fermentation chamber 250.

At this time, air blown through the lower portion of the fan 110 flows into the lower duct 210.

Here, the lower duct 210 has one side bent in a 'c' shape to be in close contact with one side of the bottom of the outer case 290 of the fermentation chamber 250, and the vertical portion of the 'c' shaped A through hole 211 is formed to guide the flow of air along the front portion of the fermentation chamber 250 through the through hole 211 toward the upper duct 220.

In addition, the upper duct 220 is provided in the upper portion of the fermentation chamber 250, and is installed at a predetermined distance from the ceiling of the outer case 290 of the fermentation chamber 250 so as to adjust the temperature and humidity of the fermentation chamber. It guides to the upper direction of the fan 110 so that the air supplied through the fan 110 can be recycled.

In this case, the upper duct 220 has a through hole 221 formed at the front side so that air passing through the front part of the fermentation chamber 250 may be introduced via the lower duct 210.

In detail, the upper duct 220 is bent in the 'side' shape of the front side is in close contact with one side of the ceiling portion of the outer case 290 of the fermentation chamber 250, the bent 'c' shaped vertical portion A through hole 221 is formed so that the flow of air introduced from the front portion of the fermentation chamber 250 through the through hole 221 is guided to the upper side of the fan 110.

On the other hand, the side wall duct 230, 240 is provided on both sides of the fermentation chamber 250, respectively, the upper end and the lower end is preferably connected to the upper duct 220 and the lower duct 210, respectively.

In detail, the sidewall ducts 230 and 240 induce condensation on the inner walls of the fermentation chamber 250 due to a temperature difference between the air outside the fermentation chamber 250 and the air inside the fermentation chamber 250. And it is preferably provided on both sides of the fermentation chamber 250 so that the humid function in the thawing process.

In this case, the side wall duct 230, 240 is spaced apart from the left and right outer case of the fermentation chamber 250 by a predetermined distance to form an air flow path through the fan 110 to the air introduced into the fermentation chamber 250 To move along the side wall of the device.

Here, the side wall duct 230 provided on the left side of the fermentation chamber 250 has a first detachable hole 231 and a second detachable hole on the front side and the rear side, respectively, so that the loading angle 270 can be selectively detached. 235 is preferably formed.

In this case, a plurality of the first detachable holes 231 are formed in the longitudinal length direction at the front side of the side wall duct 230, and the second detachable holes 235 are formed at the rear side of the side wall duct 230. It is preferable that a plurality of pieces are formed in the longitudinal length direction to correspond to the first detachable holes 231.

In addition, the loading angle 270 is formed at the upper end of the vertical portion 272 extending vertically from one end of the horizontal portion 271 so as to be selectively detached to the first detachable hole 231 and the second detachable hole 235. The fixed hook portion 273 protruding to one side is formed.

In this case, the fixed hook portion 273 is formed by extending from the one end of the vertical portion 272 to one side and extending from the first extension portion 275 and one end of the first extension portion 275 in the vertical downward direction. It includes two extensions (276).

Here, the fixing groove 274 is formed between the second extension portion 276 and the vertical portion 272 formed by the first extension portion 275 and the second extension portion 276.

On the other hand, the first detachable hole 231 has an insertion portion 232 and the fixing portion 233 so that the front side of the fixed hook portion 273 is stably inserted and fixed when the mounting angle 270 is attached. Include.

In addition, the second detachable hole 235 is preferably provided with an insertion portion 232 at one side so that the rear side of the fixed hook portion 273 is stably inserted and fixed when the loading angle 270 is attached. Do.

As described above, the loading angle 270 is inserted into the front side and the rear side through the insertion portion 232 of the first detachable hole 231 and the insertion portion 236 of the second detachable hole 235, respectively. Can be.

When the loading angle 270 is lowered in the vertical lower direction, the fixing groove 274 of the fixing hook portion 273 is inserted into the inserting portion 232 and the second detaching hole of the first detachable hole 231. The sidewall duct 230 thick flesh portion of the insertion portion 236 of the hole 235 is inserted and fixed.

Thereafter, when the loading angle 270 is pulled forward, the front side first extension part 275 of the loading angle 270 is inserted into and fixed to the fixing part 233 of the first detachable hole 231. .

As described above, the front end of the fixing hook portion 273 of the loading angle 270 attached by forming the fixing portion 233 in the first detachable hole 231 of the side wall duct 230 is fixed in close contact with the loading plate ( The mounting angle 270 may be stably fixed to the side wall duct 230 even in the external impact such as the mounting of the 280.

The side wall duct 230 provided on the left side of the fermentation chamber 250 as described above is provided to correspond to the lateral symmetry of the side wall duct 240 provided on the right side of the fermentation chamber 250. Detailed description of the side wall duct 240 will be omitted.

On the other hand, the upper duct 220, the lower duct 210 and the pair of side wall ducts 230 and 240 provided in the up and down and left and right directions of the fermentation chamber 250, respectively, are provided at the rear of the fermentation chamber 250. It is preferable that the fermentation chamber 250 is formed so that only the front part is opened by being connected to the plates 260, respectively.

Referring to FIG. 4, the dough conditioner according to the present invention forms the sidewall ducts 230 and 240 so that air circulating around the fermentation chamber 250 is lowered from the rear of the fermentation chamber 250, both sidewalls, and the upper side. Through the air can be circulated over the five sides.

Therefore, the fermentation chamber 250 may be formed by the temperature difference between the inner space of the fermentation chamber 250 and the outer space of the fermentation chamber 250, that is, the upper duct 220, the lower duct 210, and the pair of sidewall ducts 230 and 240. 250) By inducing condensation on the upper, lower, left and right surfaces of the inner space, sufficient humidity values in the range of 85% rh ~ 90% rh can be maintained in the freezing and thawing sections.

Furthermore, condensation may be induced on the rear surface of the interior space of the fermentation chamber 250 by the temperature difference between the interior space of the fermentation chamber 250 and the exterior space of the fermentation chamber 250, that is, the rear space of the rear plate 260.

On the other hand, the humidifier 300 is a device for supplying a smooth moisture in the fermentation chamber 250 for the water supply in the fermentation chamber 250 required during the freezing, thawing step and the fermentation step of the dough conditioner.

The humidifier 300 is spray nozzle 310 for injecting water through the water supply pipe 330 by the operation of the water supply valve 340, and heater 320 for vaporizing the water sprayed through the injection nozzle (310). ).

Here, the water supply valve 340 selectively supplies water to be sprayed to the heater side, and is applied when water supply is required in the fermentation chamber 250 such as the aging and fermentation of the dough conditioner.

In this case, the heater 320 is formed to elongate to correspond to the longitudinal direction is sprayed so that the water sprayed through the spray nozzle 310 is vaporized and supplied to the fermentation chamber 250 by the fan 110. It is preferable that the sheath heater is provided.

In addition, the heater 320 is preferably a heat dissipation fin (not shown) is formed on the outer surface so as to increase the contact area in contact with the sprayed water, the heat dissipation fin (not shown) is various types of the outer surface of the heater 320 It may be provided as a heater cover (not shown) type to be coupled closely to the.

As described above, by providing the humidification device 300, the humidity in the fermentation chamber 250 by forcibly supplying the humidity in the fermentation section and fermentation section to increase the humidity in the fermentation chamber 250, and thus in the ripening and fermentation section Sufficient humidity can be produced to produce good quality bread.

Meanwhile, referring to FIGS. 6 and 7, a working state in which the loading angle 270 is attached to and detached from the side wall ducts 230 and 240, which are main parts of the dough conditioner according to the present invention, is as follows.

First, the sidewall ducts 230 and 240 are provided to be symmetrical with each other based on the fermentation chamber 250, and a description will be made of a state in which the sidewall ducts 230 and 240 are detached from the left sidewall duct 230.

Looking at the attachment state of the loading angle 270, first the loading angle 270 is through the insertion portion 232 of the first detachable hole 231 and the insertion portion 236 of the second detachable hole 235. The front side and the back side are inserted, respectively.

When the loading angle 270 is lowered in the vertical lower direction, the fixing groove 274 of the fixing hook portion 273 is inserted into the inserting portion 232 and the second detaching hole of the first detachable hole 231. The sidewall duct 230 thick flesh portion of the insertion portion 236 of the hole 235 is inserted and fixed.

Lastly, when the loading angle 270 is pulled forward, the front side first extension part 275 of the loading angle 270 is inserted into the fixing part 233 of the first detachable hole 231 and is fixed in close contact. do.

Here, the removal state of the loading angle 270 may proceed in the reverse order of the attachment state, and thus description thereof will be omitted.

As described above, the front end of the fixing hook portion 273 of the loading angle 270 attached by forming the fixing portion 233 in the first detachable hole 231 of the side wall duct 230 is fixed in close contact with the loading plate ( The mounting angle 270 may be stably fixed to the side wall duct 230 even in the external impact such as the mounting of the 280.

Meanwhile, the dough conditioner according to the present invention described with reference to FIGS. 2 to 7 is provided with a fermentation chamber in two stages at the top and bottom thereof, and has been described based on the fermentation chamber 250 provided at the top. A separate air circulation duct 200 'is provided, and the fermentation chamber 250 provided at the upper side and the fermentation chamber provided at the lower portion are provided in the same structure.

8 is a humidity graph showing the humidity change during the freezing and thawing process of the dough conditioner according to the present invention.

Referring to FIG. 8, it can be seen that the dough conditioner according to the present invention maintains the humidity at a value of 85% rh to 90% rh during humidity control by air circulation in the course of freezing and thawing.

As described above, the dough conditioner according to the present invention is supplied with a sufficient humidity of the air in contact with the dough in the freezing and thawing stage by maintaining the humidity at a value of 85% rh ~ 90% rh.

Specifically, as described with reference to FIGS. 2 to 7 as well as FIG. 8, the dough conditioner according to the present invention includes sidewall ducts 230 and 240 so that at least 85% of the inside of the fermentation chamber in which the dough is stored during the freezing and thawing process is provided. Humidity of rh ~ 90% rh can be kept stable.

In addition, by forming the side wall ducts 230 and 240, air circulating around the fermentation chamber 250 may be circulated from the rear of the fermentation chamber 250 to the five surfaces through the lower side, both side walls, and the upper side. In addition, due to the temperature difference between the fermentation chamber and the inside of the duct, condensation may be induced on the fermentation chamber side duct surface to maintain a sufficient humidity value in the range of 85% rh to 90% rh even in the freezing and thawing sections.

Moreover, even in the aging and fermentation section, the humidity inside the fermentation chamber 250 can be maintained in a good state by the humidifier 300, and thus, it is possible to maintain a good humidity of the fermentation chamber throughout the entire period of freezing, thawing, ripening and fermentation. Can improve the quality of the bread is produced to obtain a good quality bread.

Although specific embodiments of the present invention have been described in detail above, the present invention is not limited thereto, and various modifications may be made by those skilled in the art without departing from the spirit of the present invention as claimed in the claims. Modifications are possible and such variations are within the scope of the present invention.

1 is a humidity graph showing the humidity change during the freezing and thawing process of the dough conditioner according to the prior art.

Figure 2 is a perspective view of the dough conditioner according to the present invention.

Figure 3 is an exploded perspective view showing the arrangement of the ducts disposed along the fermentation chamber circumference of the dough conditioner according to the present invention.

Figure 4 is a perspective view showing the flow of air guided to the ducts disposed along the fermentation chamber circumference of the dough conditioner according to the present invention.

Figure 5 is a longitudinal sectional view showing a state of circulation of air circulating along the fermentation chamber circumference of the dough conditioner according to the present invention.

Figure 6 is a perspective view showing the side wall duct and the loading angle, which is a main portion of the dough conditioner according to the present invention.

7 is a cross-sectional view showing a mounting angle attached to the side wall duct in the dough conditioner according to the present invention.

8 is a humidity graph showing the humidity change during the freezing and thawing process of the dough conditioner according to the present invention.

<Description of Symbols for Main Parts of Drawing>

110: fan 200, 200 ': duct

210: lower duct 211, 221: through hole

220: upper duct 230, 240: side duct

231, 241: first detachable hole 235, 245: second detachable hole

250: fermentation chamber 270: loading angle

280: loading plate 300: humidifier

400: control unit

Claims (6)

A fan for circulating air in the fermentation chamber in which at least one stacking plate loaded with a plurality of dough is accommodated; A lower duct provided at a lower portion of the fermentation chamber so as to control temperature and humidity of the fermentation chamber and spaced apart from an outer case of the fermentation chamber to guide air supplied through the fan; An upper duct provided at an upper portion of the fermentation chamber so as to control temperature and humidity of the fermentation chamber, and spaced apart from an outer case of the fermentation chamber to guide air supplied through the fan; It is provided on both sides of the fermentation chamber to induce condensation due to the temperature difference between the air outside the fermentation chamber and the air inside the fermentation chamber so that the humidification function is reinforced in the freezing and thawing process, and is spaced apart from the outer case of the fermentation chamber. Sidewall ducts for guiding air supplied through the air; A loading angle selectively detachable from the sidewall duct, and a loading plate on which the dough is loaded; And And a humidifying device configured to forcibly generate and supply humidity through the upper duct and the side wall duct during the aging and fermentation process after freezing and thawing of the dough stored in the fermentation chamber. The method of claim 1, The side wall duct is provided as a side wall spaced apart from the outer case of the fermentation chamber to form an inner space so as to effectively utilize the fermentation chamber space by serving as the fermentation chamber pillar and the duct role, the loading plate on the front and rear sides Dough conditioner, characterized in that the mounting hole is formed to be detachably attached to the mounting angle is seated. The method of claim 2, The loading angle is formed in the horizontal portion is the mounting plate is seated in the horizontal direction, is bent upward from the seating portion is formed an extension, protruding to the removable hole side to the upper end of the extension portion is fixed to the removable hole Dough conditioner characterized in that the fixed hook portion is formed. The method of claim 3, The detachable hole includes a first detachable hole formed on the front side of the side wall duct and a second detachable hole formed on the rear side of the side wall duct, The first detachable hole includes a first insertion part into which the fixing hook part is inserted when the loading angle is attached, and a fixing groove of the fixing hook part is guided so that the loading angle can be stably fixed. Dough conditioner characterized in that it comprises a fixing part that is tightly fixed in the vertical direction. The method of claim 4, wherein The second detachable hole has a second insertion part into which a rear end of the fixed hook part is inserted when the mounting angle is attached, and the front and bottom of the fixed hook part are located below the first and second insertion parts of the first and second detachable holes. The rear conditioner is inserted into each of the dough conditioner, characterized in that the mounting angle is fixed to the side wall duct. The method of claim 1, The humidifier is selected from the heater disposed in the longitudinal direction in the rear portion of the fermentation chamber to control the temperature of the fermentation chamber, and the water to be sprayed to the heater side to control the humidity of the fermentation chamber by spraying water on the heater Dough conditioner comprising a spray nozzle having a water supply valve for supplying to.

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