External dimension: 725*1010*2000mm

Material of outer case: SUS430 

Inner box material: 443CT sus430

Voltage: 220 v

Power: 2 kw

Control mode: touch panel

Number of layers: 20

Number of baking trays: 40

Baking tray specification: 400*600mm

Bread up hair box is according to the principle of bread fermentation and requirements for design of electric heating products, it is the use of electricity heat pipe by heating the water dish in the oven temperature control circuit, make it produce relative humidity 80 ~ 85%, the temperature 35 ℃ to 40 ℃ the most suitable fermentation environment, help modelling is convenient, the use of safe and reliable, is essential to improve the quality of bread production equipment.

1. Function of the wake box

The purpose of awaking is to make the dough gassed and leavened to obtain the volume required for the finished product and to make the steamed bread and the finished bread have better edible quality. The dough must be raised to a proper size by regenerating the gas.

The main factors affecting the quality of steamed bread were temperature, humidity and time.

(1) temperature

The range of waking temperature is generally controlled at 34-36℃. The temperature is too high and the difference in temperature between inside and outside of the dough is large, which causes the dough to wake and rise unevenly, resulting in the inconsistency of the internal organization of the finished product of steamed bread, the roughness of the external organization and the insufficient internal fermentation. If the temperature is too low, it will wake up too slowly and take too long to affect the production cycle.

(2) the humidity

The humidity had little influence on the volume, structure and grain of steamed bread, but it had great influence on the shape, appearance and skin of steamed bread. Too low humidity, dough surface moisture evaporation too fast, prone to dry crack phenomenon, the finished product has cracks; The humidity is too big, bubbles appear on the surface, the bubbles contract after steaming, leaving \"fish eyes\". The humidity of steamed buns is generally controlled at about 75%.

(3) time

Wake time is the third important factor to control during the wake phase. Its length is determined by the temperature, humidity and other related factors (such as product type, product ingredients, etc.) in the waking room.

2. Matters needing attention

The degree of awakening determines the quality of the finished product. Moderately fermented dough, with thin cortex, bright color, even honeycomb inside, white light and soft; Fermented insufficient dough, finished products with deep cortex, uneven internal honeycomb, thick film, light wine flavor; Dough that has been over-fermented, and the finished product is too light in color, dull but wrinkled, with uneven honeycomb and sour taste. Therefore, mastering the degree of fermentation can ensure the quality of finished products.

Western restaurants, coffee shops, hotels

1. Firstly, the single-phase power switch that meets the requirements of the box and the leakage protector shall be used to plug in the power of the fermentation box, and fill the water tray with water before powering on;

2. There are two groups of temperature adjustment in the fermentation box, the most ideal effect is that the two groups of temperature adjustment are sensible to use, clockwise rotation means increasing temperature, counterclockwise rotation means decreasing temperature;

3. After it is plugged in, the power indicator lights up, indicating that the power is switched on. Put the dough that needs to be fermented into the layer rack, and then turn the humidity adjustment knob to 35-40 degrees.

4. The water source and power supply must be cut off when the fermentation tank ceases to be used to ensure the safety of water and electricity.

Installation precautions and Operating Environment:

1. The products shall be located in a stable place, with the left and right products standing above the 10, and the back products with the products, such as brick walls, etc., above the 20.

2. The voltage of the power supply must be in accordance with the voltage of the product nameplate.

3. The user shall install the appropriate power switch, fuse and leakage protector near the product in use, and do not pile up sundries in front of the switch for convenient operation.

4. The product must be grounded safely before use!

5. Before starting the machine, check whether the electrical components of the product are firmly connected and whether the safety grounding is reliable.

6. The same type of cable should be used for power cord replacement, and professional replacement should be requested.

7. The installation and maintenance of the electrical connection of this product should be conducted by professional personnel with operation certificate.

V. Cleaning and Maintenance:

1. In cleaning and maintenance, the power should be cut off to prevent accidents.

2. Clean the surface of the furnace body and the surface of the outlet line of the power supply with a wet towel without corrosive detergent after work every day, and do not rinse directly with water to avoid damaging the electrical performance

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