Continuous conveying and fermenting device

Abstract

The invention discloses a continuous conveying and fermenting device, and belongs to the technical field of food fermentation and fermenting equipment. Therefore, problems that an existing continuousconveying and fermenting device is prone to generating non-uniform temperature and humidity of a fermenting space, and the consistency of product fermenting is affected are solved. The continuous conveying and fermenting device is arranged between a tray arranging machine and a baking furnace. The device comprises a shell and a conveying system arranged in the shell, hot air curtains are arrangedat the inlet and the outlet in the shell; the hot air curtain is arranged above the conveying system; a hot air circulation space and a constant-temperature and constant-humidity fermentation space are respectively arranged above the conveying system from top to bottom; the hot air circulation space and the constant-temperature and constant-humidity fermentation space are separated by a partitionplate; a plurality of dehumidifying and cooling negative pressure fans are arranged at the top of the shell in a communicating mode, a baking tray is placed on the conveying system and conveyed to theshell outlet from the shell inlet through the conveying system, a plurality of humidifying hot air devices are arranged on the two sides of the conveying system, and the humidifying hot air devices are connected with a heat pump system.

Description

technical field [0001] The invention relates to a continuous conveying proofing device, which belongs to the technical field of food fermentation and proofing equipment. Background technique [0002] At present, the most suitable production process in the food baking industry is the fermentation and proofing process. At the same time, a large number of cold sources are required in the entire production process (such as the rapid cooling of food after baking to before packaging, and the demand for chilled water in other processes. ). [0003] Existing automatic bread production process (such as Figure 9 Shown): After the dough is divided and rounded, it is shaped into various shapes (such as round, oval, horn-shaped, etc.) and then placed on a plate by an automatic plater, and then each plate is loaded by a trolley plater or manually. On the trolley, it is manually pushed into the proofing room and fermented for 30 to 45 minutes (temperature 38°C and humidity RH80%), and th...

AI Technical Summary

Problems solved by technology

[0017] The present invention aims to solve the problem that the existing continuous conveying proofing equipment easily produces uneven temperature and humidity in the proofing space, which affects the consistency of product proofing, and further provides a continuous conveying proofing device

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