Vacuum Dough Mixer

1. The Vacuum Dough Mixer can set the kneading time and vacuum degree according to the process requirements. The cylinder body has good sealing performance, and the flour does not escape.

2. The Vacuum Dough Mixer simulates the principle of manual kneading in a vacuum state, so that the gluten network is formed quickly, and the amount of water for kneading dough can be increased by about 20% based on the conventional process.

3. The Vacuum Dough Mixer quickly mixes, so that the wheat protein absorbs water in a short period of time, and the degree of dough ripening is more than 2 times higher than that in the conventional state, and does not damage the formed protein gluten network structure.

4. The machine balances the protein structure, making the gluten, bite and tension of the noodles far superior to other kneading machines.

5. The noodles processed by the vacuum kneading machine have uniform dough, good elasticity, smooth, delicious, chewy, high gluten strength and high transparency.

6. The plate-type paddles of the vacuum dough mixer move around the axis of the main shaft in the noodle box. Since the paddles push the dough to both sides, it can solve the phenomenon of uneven force and make the machine run smoothly. The paddle that can be fixed on the main shaft like this is a cylinder when rotating. At the same time, it counteracts the axial force generated by pushing the dough. It can make the machine more stable during operation and improve the service life of the whole machine.

7. The structure of the vacuum dough mixing machine: it is mainly composed of a frame, a body, a rotatable dough mixing box, a dough mixing box cover, a mechanical transmission part, a vacuum part, an electric control part, etc., with an external stainless steel plate packaging layer, which is not easy It hides dirt, looks beautiful and clean. The vacuum noodle mixer is mainly used for mixing all kinds of noodle products, especially various instant noodles, dumpling wrappers, and wonton wrappers in quick-frozen foods; it can also be used for stirring and mixing other bulk materials and sauce-like items. The machine adopts a paddle-type agitator and kneads the dough under vacuum conditions, which can fully generate gluten in the flour, increase the water content by 10-20% compared with the normal kneading, and make the dough bright, uniform, elastic, and the strength of gluten. Great, the dough quality gets noticeable.

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