| 摘要 |
<p>The degree of humidity in the fermentation chamber of a bakery is regulated by a device which consists of an insulated enclosure, with access openings, containing parallel, horizontal partitions extending laterally to the internal walls of the chamber. The cold and hot exchange surfaces, consisting of an evaporator and electrical resistances are housed in a box arranged in the upper part of the chamber. The lower portion of the box forms a tank for receiving the defrosting water. The inclination of the tank can be varied and hence the volume of the water retained. Only this water is evaporated when the heaters operate so the humidity is prevented from becoming too high.</p> |
