dimension: 1420*1010*2000

box material: SUS430

inner box material: 443CT sus430

voltage: 220V

power: 4KW

control mode: touch panel

pan frame layers: 40

tray number: 80 disc

tray specifications: 400*600mm

According to bread fermentation principles and requirements for design of electric products bread proofing boxes of, it is using electric heating pipe by the temperature control circuit heating box internal disc of water. The relative humidity is 80 to 85 percent, temperature is 35 DEG C to 40 DEG C suitable for fermentation environment to help modeling will, the use of safe and reliable advantages is to improve production quality of bread is essential equipment.

The role of 1, proofing box

proofing of the dough to gas production, leavening, to get the volume of manufactured goods, and the steamed bread and bread products have good eating quality. Must be made after shaping the dough proofing, re produce gas, make the dough leavening, the volume of the appropriate size.

Influence factors on the quality of proofing Steamed buns mainly for temperature, humidity and time etc..

The temperature

of proofing temperature range, generally controlled at 34-36 DEG C. The temperature is too high, inside and outside the dough temperature difference is large, so that the dough proofing is not uniform, resulting in production of steamed bread internal organization is not consistent, rough external, internal fermentation is not sufficient. The temperature is too low, then the prover is too slow, too long, the influence of the production cycle.

The humidity

proofing moisture of steamed bread volume, tissue, the particle has little effect, but the steamed bread shape, appearance and epidermis is larger impact. Humidity is too low, the dough surface moisture evaporating too quickly, prone to chapped, finished with the crack; humidity is too big, appear on the surface of the bubble, steaming of bubble contraction, leaving "fish eye". Proofing humidity control in general about 75% Steamed buns.

The time

Time is proofing proofing stage there are third important factors. According to the length of the room temperature, moisture proofing and other related factors (such as product type, product ingredients) to determine.

2, note

proofing the quality level of the quality of the finished product decision. Moderate fermentation of dough, finished the cortex is thin, bright color, uniform internal cellular, white light quality and soft; lack of fermented dough, finished in the deep cortical, internal cellular unevenness, film thickness, wine fragrance weak; excessive fermentation of the dough, product color is too light, no gloss wrinkles, uneven internal cellular and has a sour taste. Therefore, to master the degree of fermentation can guarantee the quality of finished products.

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1. first use in line with the requirements of the box power single-phase power supply switch, and is equipped with a leakage protector, to the fermentation box power supply plug in, before the need to fill the water, the water tray;

2. fermentation box has two sets of temperature regulation, the ideal effect is using two sets of temperature sensible, clockwise rotation of the said temperature increasing, counterclockwise rotation is the temperature decreasing;

3. electric plug, power supply indicator lights, shows that the power is switched on, the need fermented dough into wants to go into the layer frame, and then the humidity adjusting knob to 35-40 degrees, the temperature adjusting button than the adjustment of water temperature higher than about 5 to 10 degrees, or is adjusted according to their own needs.

When the 4. is used, it must cut off the water and power supply, and ensure the safety of water and electricity.

notes on installation and use of the environment:

1. this product should be placed in a stable place, leave the non combustible left and right side more than 10 cm, the back should be from non combustible materials (such as brick, etc.) 20 cm or more.

You must use the power supply voltage 2. voltage and the product nameplate.

3. users need to use the product in the vicinity of suitable power switch, fuse and leakage protection device, the switch is not allowed to pile up in front of the debris, easy to operate.

4. this product must be used before the safe ground!

5. before starting the product electrical components should be checked whether the connection is solid, safe grounding is reliable.

6. replacement power cable should be used in the same type of cable, and the replacement of professional personnel.

7. the electrical connection of this product is installed and maintained, should ask the operation of the professional staff of the operation license.

Five , cleaning and maintenance:

1. should cut off the power supply to prevent accidents.

After the 2. finished work every day available does not contain corrosive cleaner wet towel, clean the surface of the stove body and a power supply lead wire surface, strictly forbid to use the water to flush directly, so as not to damage the electrical properties

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