KR-20260066426-A - Prematuring device for kneader for bakery

KR20260066426AKR 20260066426 AKR20260066426 AKR 20260066426AKR-20260066426-A

Abstract

The present invention can provide a dough aging device for baking, wherein the protrusion includes a first surface facing in the blowing direction and a second surface positioned next to the first surface in the blowing direction, the vertical length of the first surface is smaller than the vertical length of the second surface, the vertical length of the first surface of the protrusion located relatively further away from the blower in the blowing direction is larger than the vertical length of the first surface of the protrusion located relatively closer to the blower in the blowing direction, the vertical length of the second surface of the protrusion located relatively further away from the blower in the blowing direction is larger than the vertical length of the second surface of the protrusion located relatively closer to the blower in the blowing direction, and the moisture supply unit including an ultrasonic vibration unit positioned on the uppermost tray, wherein a portion of the water flowing along the condensation-inducing plate flows out to the outside of the housing, and another portion of the water flowing along the condensation-inducing plate is supplied to the moisture supply unit, and the water supplied to the moisture supply unit is converted into moisture by the ultrasonic vibration unit and supplied to the inside of the housing.

Inventors

이경준
이진영
노정아
이지용

Assignees

주식회사 시그니처

Dates

Publication Date: 20260512
Application Date: 20241104

Claims (2)

A bread dough aging device comprising a housing, a plurality of trays disposed inside the housing on which bread dough is placed, a blower disposed inside the housing, a cooling channel disposed in front of the blower, and a cooling unit connected to the cooling channel. The above housing comprises a plurality of protrusions protruding from the inner surface of the housing and a condensation-inducing plate coupled to the protrusions, wherein the protrusions are arranged such that they are relatively longer as they move away from the blower along the blower direction, and the lower surface of the protrusions in contact with the condensation-inducing plate is formed as an inclined surface, so that the condensation-inducing plate is arranged at an angle along the blower direction, and the lower surfaces of the plurality of protrusions are formed on the same plane, and comprises a plurality of connecting members connecting the housing and the uppermost tray among the trays, wherein the protrusions are arranged to overlap with the connecting members based on the blower direction, and one of the protrusions is arranged to overlap with the plurality of connecting members based on the blower direction, and the protrusions are located adjacent to the connecting members. The space located between the condensation-inducing plate and the protrusion forms a water flow path, the space between adjacent protrusions forms a water droplet flow path, and the rear end of the condensation-inducing plate is positioned behind the rear end of the uppermost tray. The above-described projection includes a first surface facing in the blowing direction and a second surface positioned next to the first surface in the blowing direction, wherein the vertical length of the first surface is smaller than the vertical length of the second surface, and the vertical length of the first surface of the projection located relatively further away from the blower in the blowing direction is greater than the vertical length of the first surface of the projection located relatively closer to the blower in the blowing direction, and the vertical length of the second surface of the projection located relatively further away from the blower in the blowing direction is greater than the vertical length of the second surface of the projection located relatively closer to the blower in the blowing direction. A dough aging device for baking, comprising a moisture supply unit including an ultrasonic vibrator positioned on the uppermost tray, wherein a portion of the water flowing along the condensation-inducing plate flows out to the outside of the housing, and another portion of the water flowing along the condensation-inducing plate is supplied to the moisture supply unit, and the water supplied to the moisture supply unit is converted into moisture by the ultrasonic vibrator and supplied to the inside of the housing.
In Article 1, A dough aging device for baking, wherein the vertical length of the first surface of the projection located relatively further away from the blower in the blowing direction is greater than the vertical length of the second surface of the projection located relatively closer to the blower in the blowing direction, and all areas of the uppermost tray are arranged to overlap the condensation-inducing plate in the vertical direction.

Description

Prematuring device for kneader for bakery The embodiment relates to a dough aging device for baking. Dough maturation plays an important role in increasing the elasticity and softness of the dough and improving the texture and taste of the final product by promoting the formation of gluten and the generation of carbon dioxide during the fermentation process. Controlling temperature and humidity is very important during this maturation process, and in particular, maturation using cold air can delay dough maturation and stabilize the gluten structure by controlling fermentation in a low-temperature environment, thereby improving the quality of the final product. A dough aging device may include a housing and multiple trays mounted inside the housing. The dough is placed on the trays. The dough aging device may include a blower and a cooling unit to supply cold air to the dough placed on the trays. However, because the temperature inside the housing is low and cold air is supplied from within the housing, condensation may form on the inner wall ceiling of the housing. If condensation formed on the ceiling falls onto the dough, it can adversely affect the quality of the dough. Additionally, if the cold air is strong, there is a problem where humidity drops, causing the surface of the dough to dry out. FIG. 1 is a drawing illustrating a dough aging device for baking according to an embodiment. FIG. 2 is a drawing illustrating the state of a water droplet falling onto dough. FIG. 3 is a drawing showing the ceiling of the housing, FIG. 4 is a drawing showing the protrusion of the housing and the inclined condensation guide plate, FIG. 5 is a drawing illustrating a cooling channel, FIG. 6 is a perspective view illustrating a condensation-inducing plate, FIG. 7 is a drawing illustrating the connection relationship between the housing and the condensation induction plate. FIG. 8 is a plan view of a housing showing the arrangement of protrusions, FIG. 9 is a drawing illustrating the flow of a water droplet avoiding a connecting member. Figure 10 is a diagram illustrating the flow of water droplets along a condensation-inducing plate. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. However, the technical concept of the present invention is not limited to some of the described embodiments but can be implemented in various different forms, and within the scope of the technical concept of the present invention, one or more of the components among the embodiments may be selectively combined or substituted. In addition, terms used in the embodiments of the present invention (including technical and scientific terms) may be interpreted in a sense that is generally understood by those skilled in the art to which the present invention belongs, unless explicitly and specifically defined otherwise. Terms that are commonly used, such as terms defined in advance, may be interpreted in consideration of their meaning in the context of the relevant technology. Furthermore, the terms used in the embodiments of the present invention are for the purpose of describing the embodiments and are not intended to limit the present invention. In this specification, the singular form may include the plural form unless specifically stated otherwise in the text, and when described as "at least one of A and B and C (or more than one)," it may include one or more of all combinations that can be formed from A, B, and C. In addition, terms such as first, second, A, B, (a), (b), etc. may be used when describing the components of the embodiments of the present invention. These terms are intended merely to distinguish a component from other components and are not limited by the nature, order, sequence, etc., of the said component. And, where it is stated that a component is 'connected', 'combined', or 'joined' to another component, this may include not only cases where the component is directly connected, combined, or joined to the other component, but also cases where it is 'connected', 'combined', or 'joined' due to another component located between the component and the other component. Furthermore, when described as being formed or placed "above or below" each component, "above" or "below" includes not only cases where two components are in direct contact with each other, but also cases where one or more other components are formed or placed between the two components. Additionally, when expressed as "above or below," it may include the meaning of a downward direction as well as an upward direction relative to a single component. FIG. 1 is a drawing illustrating a dough aging device for baking according to an embodiment. In the drawings below, the x-axis represents the longitudinal direction of the dough aging device and also represents the airflow direction, the y-axis represents the width direction of the dough aging device, and the z-axis represents the vertical direc