Household bread maker

Abstract

The invention relates to the technical field of household equipment, and discloses a household bread maker which comprises an outer box, a dough kneading device and a control system, a motor is fixedly mounted at the lower corner of the right side of an inner cavity of the outer box, a heating ring is fixedly mounted in the middle of the inner cavity of the outer box, and the control system is fixedly mounted in the outer box. Through the arrangement of a spacer bush and a pressurizing device, water in a water tank is conveyed into the water tank to cool the inner wall of a dough kneading barrel, and the dough is cooled through the dough kneading barrel, so that the temperature of the dough is effectively prevented from exceeding the standard, the taste of the baked bread is improved, thedough can be continuously stirred, the dough forming efficiency is effectively improved, bread making time is shortened, meanwhile, when the fermented dough is baked by the heating ring, heat is intercepted by a cavity between the spacer bush and the dough kneading device, so that the dough kneading barrel is heated after the heat is uniformly distributed in the spacer bush, and uniform baking ofthe surface of the bread is ensured.

Description

technical field [0001] The invention relates to the technical field of household equipment, in particular to a household bread machine. Background technique [0002] A bread machine is a machine that automatically kneads, ferments, and bakes various types of bread according to the requirements of the machine. Use the built-in computer program to solidify the three processes of making bread, and issue instructions for kneading, fermenting, or baking at a fixed point in time to make bread. However, there are some shortcomings in the current bread machine, as follows: [0003] First, when making bread, the ingredients are poured into the kneading cylinder in a certain order and proportion, and the stirring rod at the bottom of the kneading cylinder is set to stir and knead the ingredients, but the structure of the stirring rod is relatively simple. When the ingredients are stirred into When making dough, the stirring rod is continuously located at the bottom of the kneading cy...

AI Technical Summary

Problems solved by technology

[0003] First, when making bread, the ingredients are poured into the kneading cylinder in a certain order and proportion, and the stirring rod at the bottom of the kneading cylinder is set to stir and knead the ingredients, but the structure of the stirring rod is relatively simple. When the ingredients are stirred into When making dough, the stirring rod is continuously located at the bottom of the kneading cylinder, which greatly reduces the kneading effect of the dough. It can only be compensated by long-term stirring, which greatly reduces the efficiency of bread making by the bread machine. At the same time, long-term stirring , so that a large amount of heat is generated between the stirring rod and the dough, making the temperature of the dough extremely high, which cannot satisfy the bread with a large water content, because when the temperature of the dough exceeds 30 degrees and the water content is large, the dough will become limp, and Very sticky and affects the texture of the bread at the same time

[0004] Second, the oven is on the outside of the kneading barrel, and a group of heat pipes are used to heat the outside of the kneading barrel, applying high temperature to bake the bread embryos so that they can be baked into bread. Shaped or linear, so only a local area of ​​the kneading cylinder can be heated, and the bread embryo is heated through the conduction of the kneading dough, but at this time, the temperature distribution on the kneading cylinder is uneven, which is easy to cause heat concentration, resulting in Some areas are scorched, which greatly affects the taste of bread

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