阅读说明：本技术 用于发酵面团块的发酵设备以及尤其用于运行这种发酵设备的方法 (Fermentation device for fermenting dough pieces and method for operating such a fermentation device ) 是由 艾伯特.赖辛巴赫 克劳斯.勒谢 于 2019-01-18 设计创作，主要内容包括：本发明涉及一种用于发酵面团块(6)的发酵设备(1),其包括用于容纳待发酵的面团块(6)的发酵室(3)和用于针对发酵过程控制发酵室(3)中的气候的气候调节模块。所述气候调节模块(4)配置有用于根据在发酵室(3)中检测到的气候数据控制发酵过程的控制装置(18)。所述气候调节模块(4)包括用于产生空气流的装置(15)以及用于产生总需要由空气流夹带的水-气溶胶的装置(15)。发酵室(3)具有用于通过气候调节模块(4)提供的气候调节介质即空气和湿气的上部的入口(8)和关于其开口尺寸能调节的下部的出口(11),通过所述入口(8)在用于发酵面团块(6)的发酵设备(1)运行时将由气候调节模块(4)产生的空气流导入发酵室(3)中,所述空气流从发酵室(3)的出口(11)流出,并且发酵室(3)具有至少各一个温度传感器、湿度传感器和CO<Sub>2</Sub>和/或O<Sub>2</Sub>传感器,所述传感器(7)设置用于将检测到的气候数据传输至控制装置。此外描述了一种用于调整这种发酵设备的发酵室中的气候的方法。(The invention relates to a fermentation device (1) for fermenting dough pieces (6), comprising a fermentation chamber (3) for accommodating dough pieces (6) to be fermented and a climate control module for controlling the climate in the fermentation chamber (3) for the fermentation process. The climate control module (4) is provided with a control device (18) for controlling the fermentation process as a function of the climate data detected in the fermentation chamber (3). The climate control module (4) comprises means (15) for generating an air flow and means (15) for generating a water-aerosol that always needs to be entrained by the air flow. The fermentation chamber (3) has an upper part for a climate-regulating medium, i.e. air and moisture, supplied by a climate-regulating module (4)An inlet (8) and a lower outlet (11) that can be adjusted with respect to the opening size thereof, through which inlet (8) an air flow generated by the climate control module (4) is introduced into the fermenting chamber (3) when the fermenting installation (1) for fermenting dough pieces (6) is in operation, said air flow emerging from the outlet (11) of the fermenting chamber (3), and the fermenting chamber (3) has at least one temperature sensor, one humidity sensor and one CO each 2 And/or O 2 A sensor (7) arranged to transmit the detected climate data to a control device. Furthermore, a method for adjusting the climate in the fermentation chamber of such a fermentation installation is described.)

1. A fermentation apparatus for fermenting dough pieces (6), with a fermentation chamber (3) for accommodating dough pieces (6) to be fermented and a climate control module (4) for controlling the climate in the fermentation chamber (3) for the fermentation process, the climate control module (4) being provided with control means (18) for controlling the fermentation process as a function of climate data detected in the fermentation chamber (3), the climate control module (4) comprising means (15) for generating an air flow and means (15) for generating a water-based aerosol which is to be entrained by the air flow, and the fermentation chamber (3) having an upper inlet (8) for climate control media, air and moisture, which is provided by the climate control module (4), and a lower outlet (11) which is adjustable with respect to its opening size, through which inlet (8) the fermentation apparatus (1) for fermenting dough pieces (6) is connected to the fermentation apparatus (1), 1.1) during operation, an air flow generated by the climate control module (4) is introduced into the fermentation chamber (3), said air flow emerging from an outlet (11) of the fermentation chamber (3), and at least one temperature sensor, one humidity sensor and one CO each are arranged in the fermentation chamber (3)₂And/or O₂Sensor, said transmitterThe sensor (7) is provided for transmitting the detected climate data to the control device (18).

2. A fermentation arrangement according to claim 1, characterized in that for adjusting the opening size of the outlet (11) there is provided an electric actuator which can be operated by the control device (18).

3. A fermentation arrangement according to claim 1 or 2, characterized in that the climate module (4) is part of the fermentation arrangement (1, 1.1) and is arranged above the fermentation chamber (3).

4. A fermentation arrangement according to claim 1 or 2, wherein the climate module is a module separate from the fermentation chamber, the fermentation chamber being connectable to said module at least at its inlet.

5. A fermentation arrangement according to one of claims 1 to 4, characterized in that the climate control module (4) has a temperature control device (15) for controlling the temperature of the air stream which is generated during operation of the fermentation arrangement (1, 1.1) and which is introduced into the fermentation chamber (3).

6. Fermentation installation according to one of claims 1 to 5, characterized in that the means (16) for generating an aerosol comprise means for generating an aerosol loaded with at least one additive.

7. A fermentation device according to one of claims 1 to 6, characterized in that the fermentation device (1, 1.1) has two ventilators (13, 13.1), wherein one ventilator is assigned to the climate control module (4) and the other ventilator is assigned to the outlet (11).

8. A method for adjusting the climate in a fermenting chamber (3) of a fermenting installation (1, 1.1) for fermenting dough pieces (6) located in the fermenting chamber (3), in particular for operating the fermenting installation (1, 1.1) according to one of claims 1 to 7,

a) climate data influencing the fermentation process during the fermentation process are detected inside the fermentation chamber, wherein the adjustment parameters, i.e. temperature, absolute water content and CO, are detected as climate data₂And/or O₂The content is compared as an actual value with a target value specified for the dough mass to be fermented, and

b) if a deviation of the actual value from a target value associated with the actual value is determined, the climate in the fermentation chamber is influenced in order to adapt the actual value to the target value, wherein, for influencing, an air flow is introduced into the fermentation chamber through the upper inlet and is guided through the fermentation chamber and

(i) as regards the adaptation of the actual temperature to the setpoint temperature, an influence is exerted by the temperature of the supplied air quantity and/or the supplied air flow,

(ii) in regard to the adaptation of the actual absolute water content to the target absolute water content, the corresponding water-aerosol loading by the air flow exerts an influence and

(iii) with respect to CO₂And/or O₂The adaptation of the actual value to the target value is effected by varying the volume flow of the air flow through the fermenter.

9. The method as claimed in claim 8, characterized in that the volume flow is adjusted by changing the opening size of the outlet (11) of the fermenting chamber (3).

10. Method according to claim 8 or 9, characterized in that the aerosol which is to be introduced into the fermentation chamber (3) by means of the air flow is loaded with at least one additive.

11. The method of claim 10 wherein said additive is O₂And/or ascorbic acid.

12. Method according to one of claims 8 to 11, characterized in that the air pressure inside the fermentation chamber (3) is additionally detected as an actual value and, in relation to the adaptation of the actual pressure to the setpoint pressure, an influence is exerted by the amount of air introduced into the fermentation chamber (3).

13. Method according to one of claims 8 to 12, characterized in that climate data influencing the dough piece (6) in the fermenting chamber (3) are detected outside the fermenting chamber (3), wherein at least one climate parameter is detected as climate data: the temperature, the absolute water content and the air pressure are used as actual external values and compared with corresponding target values and differences between the target values and the actual values detected inside the fermentation chamber (3), and when it is determined that there is a deviation between the actual external values detected outside the fermentation chamber (3) and the target values, the climate in the fermentation chamber (3) is adapted to the changed target values in a gap-adapted manner, depending on the reaction inertia, whether and to what extent the change in the actual external values leads to a change in the actual values inside the fermentation chamber (3).

14. Method according to claim 13, characterized in that the data detected outside the fermenting chamber (3) are climate data of the environment outside the building in which the fermenting chamber (3) is located.

15. Method according to claim 13 or 14, characterized in that a climate forecast is used in the adaptation of the adjustment process, said climate forecast being used in the adaptation of the adjustment as a supplement to the value obtained outside the fermentation chamber (3).

16. Method according to one of claims 8 to 15, characterized in that the generated air flow flows through the fermenting chamber (3) in a vertical direction.