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Working Principle And Features of Automatic Sponge Dough Proofer

Views: 10     Author: Site Editor     Publish Time: 2025-02-03      Origin: Site

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The Automatic Sponge Dough Proofer is a device used in the production of bread and other baked products, specifically designed for fermenting sponge dough. Sponge dough typically contains higher moisture content, and its fermentation process requires strict control of temperature and humidity. Therefore, using specialized fermentation equipment to ensure the uniformity and stability of the fermentation process is crucial. The automatic sponge dough proofer is capable of providing an ideal fermentation environment by precisely controlling temperature, humidity, and fermentation time, improving dough fermentation quality and ensuring the texture and structure of the baked products.

Automatic Sponge Dough Proofer

1. Working Principle

The working principle of the automatic sponge dough proofer can be divided into the following steps:

  • Dough Loading: First, the mixed sponge dough is divided into appropriate sizes and placed on trays. The dough is usually in a high-humidity state and needs to expand fully during the fermentation process.

  • Conveying to the Fermentation Chamber: The trays are then sent to the fermentation chamber. At this point, the automatic transmission system of the device begins to work, moving the dough trays to the fermentation area at set intervals, ensuring the dough is evenly exposed to heat.

  • Temperature and Humidity Adjustment: During fermentation, the temperature and humidity in the fermentation chamber are precisely adjusted according to the needs. The temperature is generally maintained between 30°C to 40°C, while humidity is kept around 70% to 85%. This environment provides ideal fermentation conditions for sponge dough.

  • Uniform Fermentation: Vibration or rotation devices within the equipment help the dough ferment evenly, ensuring that every part of the dough expands fully. The equipment can also automatically adjust the working time according to the dough's expansion speed, ensuring optimal fermentation.

  • Fermentation Completion: After a certain period, the fermentation of the sponge dough is complete, and the dough has expanded to the required size. The temperature and humidity in the fermentation chamber are automatically restored to preset conditions. At this point, the dough can be transferred to the next step in the baking production process.

2.Equipment characteristics

1. PLC precise temperature and humidity control system

2. Cold water spray water humidification system, circulating convection system.

3. The AGV automatic vehicle accurately and automatically pushes in and out the cylinder.

4. Automatic door opening and automatic closing.

5. Gas fuel and electric heating centralized control systems can be ordered.

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