Caja de fermentación de 16 bandejas para panadería y pastelería

La caja de fermentación se utiliza principalmente para el proceso de fermentación de la masa en el campo de la panadería. Puede proporcionar un ambiente con temperatura y humedad adecuadas para que la masa se expanda y forme una estructura esponjosa. También puede fermentar yogur u otros alimentos.

Caja de fermentación multifuncional

Temperature and humidity control: the temperature and humidity of fermentation box can be accurately controlled through a mechanical panel or computer panel. Producing a suitable temperature (usually between 35°C and 40°C) and relative humidity (about 65% to 80%) is the best environment for yeast to be active, helping the dough to ferment quickly and evenly.

Uniform fermentation: the hot air circulation system inside the fermentation box can ensure uniform temperature and humidity throughout the box, allowing the dough to ferment evenly from the center to the edge, avoiding local overheating or incomplete fermentation.

Automatic timing function: the time for each dough proofing is determined and can be adjusted. Generally, the fermentation time is determined according to the dough type and environmental conditions, and it is equipped with a transparent viewing glass to facilitate timely inspection of the fermentation degree.

Precauciones para la fermentación del pan

Temperature and humidity control: too high or too low temperature, too high or too low humidity may affect the fermentation quality of the dough. Usually, the proofing temperature is controlled between 25°C and 40°C, and the humidity is maintained at 65% to 85%, but the specific values need to be adjusted according to the bread type and recipe.

Fermentation time: the fermentation time should not be too long or too short. If it is too long, the dough may be over-fermented, resulting in a sour taste, and the bread structure will be loose; if it is too short, the fermentation will be insufficient, and the bread will be small in size and have a firm texture. Generally, the fermentation time is determined according to the dough type and environmental conditions, and the degree of fermentation needs to be checked promptly.

Dough condition: the dough should be gently shaped before being put into the box to avoid over-kneading and destroying air bubbles. During the fermentation process, pay attention to observing that the dough volume expands to the ideal size, usually 1 to 1.5 times the volume is used as the standard.

After the bread has risen, it can be baked. At the same time, we provide the most professional commercial rotary ovens.

¿Cómo funciona la caja de fermentación comercial?

La caja de fermentación con agua hirviendo necesita estar conectada a la tubería de entrada de agua y puede reabastecer agua automáticamente. Un sistema de control incorporado inicia automáticamente el calentamiento del agua en el tanque. Calienta el agua hasta que hierva para producir vapor. Este proceso asegura fuentes adecuadas de calor y humedad dentro de la caja.

Se instalan sensores de temperatura y humedad dentro de la caja de fermentación, que monitorean la temperatura y humedad reales en la caja y retroalimentan los datos al sistema de control. Mantiene un ambiente de fermentación estable a través de la cantidad y temperatura del vapor.

Especificación de la caja de fermentación