In a bread factory, the steam boiler is one of the core energy devices, mainly providing stable steam for key processes such as dough mixing, proofing, and baking of bread, directly affecting the taste, fluffiness, and product quality of the bread.

Dough proofing requires a stable temperature (28-32℃) and humidity (75%-85%). Steam can directly provide a warm and humid environment for the proofing box. Appropriate humidity can prevent the surface of the dough from drying out and forming a crust, while temperature can promote the activity of yeast, allowing the dough to fully expand and laying a foundation for the fluffiness of subsequent baking.

Introducing steam into the bread during its initial stage of being put into the oven is a key operation to improve the quality of the bread. Steam can make the temperature inside the oven more uniform, reducing the situation where some parts of the bread are burnt or undercooked.

A bread factory is a food production site, and its production equipment (dough mixers, baking trays, molds, etc.) needs to be disinfected at high temperatures regularly. The high-temperature steam produced by the steam boiler is a clean and disinfected medium free of chemical residues and meets food hygiene standards.

The bread factory also uses steam to heat the hot water in the production workshop for equipment cleaning, staff cleaning, etc. It can also be used to heat ingredients (such as syrup and oil), facilitating the even mixing of ingredients with the dough.