Chuangfeng fornecimento fábrica de alimentos sala Xingfa aquecimento host pães cozidos no vapor sala Xingfa host controle de temperatura controlável controle de umidade tempo

Introduction to the fermentation room host:
working principle:
Place one or more fermentation hosts in a closed fermentation room. The heating and humidification functions of the machine are independently controlled by two sets of heating tubes. After the machine is started, air immediately enters from the left and right side holes on the upper side of the host. After being heated and humidified by the internal mechanism, the steam is sent out from the bottom hole through four powerful fans. The steam is forced to circulate continuously in the closed fermentation room to form convection to ensure the rapid, full and uniform fermentation of the dough.
Scope of application and fermentation output:
Used for rapid fermentation of large quantities of bread, steamed buns, dumplings and other food dough in a closed fermentation room.

Proofing Box Introduction:

Product features of the proofing room (fermentation room)
1. Fully automatic intelligent touch control panel, fermentation temperature, humidity and time are set and controlled separately; saving time and electricity.
2. The fermentation temperature is within the range of 5-40℃ and humidity is within the range of 40-99%, which can be automatically controlled. It has high sensitivity and stable performance. The average fermentation time of each fermentation host is 70 minutes. The more fermentation hosts there are, the more and faster the fermentation will be.
3. A standard double-door proofing room can proof 2 trolley racks of bread, buns, and steamed bun dough at a time. 2 steaming trolleys = 72 stainless steel trays.
4. The all-stainless steel structure is easy to clean, can quickly generate steam, and has balanced temperature and humidity, which can quickly permeate the entire fermentation room, making the temperature and humidity values ​​of each position space in the entire closed fermentation room uniform.
5. Low failure rate in high temperature and high humidity environment, which increases the service life of the equipment.

Function and characteristics of the proofing box


1. The function of the proofing box

The purpose of proofing is to make the dough produce gas and expand again, so as to obtain the required volume of the finished product and make the steamed bread and bread have better edible quality. The dough must be proofed after shaping to produce gas again, expand the dough and obtain the appropriate volume.

The factors that affect the quality of steamed bread during fermentation mainly include temperature, humidity and time.



temperature

The proofing temperature range is generally controlled at 34-36℃. If the temperature is too high, the temperature difference between the inside and outside of the dough is large, which makes the dough proofing uneven, resulting in inconsistent internal texture of the steamed buns, rough external texture, and insufficient internal fermentation. If the temperature is too low, the proofing is too slow and the time is too long, affecting the production cycle.

humidity

The fermentation humidity has little effect on the volume, texture and particles of steamed bread, but has a greater impact on the shape, appearance and skin of steamed bread. If the humidity is too low, the moisture on the surface of the dough evaporates too quickly, which is prone to dry cracking and cracks in the finished product; if the humidity is too high, bubbles will appear on the surface, and after steaming, the bubbles will shrink, leaving "fish eyes". The fermentation humidity of steamed bread is generally controlled at around 75%.

time

The proofing time is the third important factor that needs to be controlled during the proofing stage. Its length is determined by the temperature and humidity of the proofing room and other related factors (such as product type, product ingredients, etc.).