Controlled humidity cooler for bakers dough - draws in external air when temperature rises for fermentation

摘要

Dough pieces are held overnight in the cooler at about 6 degrees C, ready for a raising period at about 25 degrees C. just before morning baking. As the air circulating in the chamber approaches 10 degrees C. This is signalled by a temperature sensor to a control which automatically starts to open an inlet for external fresh air to enter the chamber; the inlet is pref. a hinged plate throttle value which opens progressively to fully open at about 20 degrees C. The inflow of fresh air is used to control humidity in the chamber so that moisture does not condense on the dough pieces and spoil them. This system is simpler and cheaper than previously proposed hygrometric controls.