Fully Automatic vacuum Dough Machine Stainless Steel Steamed Bread Vacuum Dough Equipment

• After-sales Service: 2 Years
• Warranty: 2 Years
• Application: Noodle, Dumpling, Dough
• Shipping Cost: Estimated freight per unit.: about shipping cost and estimated delivery time.
• Currency: US$
• Return&refunds: You can apply for a refund up to 30 days after receipt of the products.
• Model NO.: gy-vacuum-dough-machine
• Voltage: 220V
• Certification: ISO, CE
• Power Source: Electric
• Timing Device: Without Timing Device
• Type: Dough Mixer
• Customized: Customized
• Transport Package: Wooden Cases
• Specification: customized
• Trademark: genyond
• Origin: China
• Production Capacity: Custom
• Package Size: 1100.00cm * 704.00cm * 1400.00cm
• Package Gross Weight: 700.000kg

Product Description

The equipment is mainly suitable for the processing of all kinds of flour products, according to the characteristics of wheat flour used in flour products. The plate type paddle vacuum and dough machine produced by our company simulates the principle of hand-made dough and dough under vacuum state, which makes gluten network form rapidly and makes protein structure balanced, so that the gluten, bite force, tensile force are far superior to other forms and surface of the machine and surface effect. The processed products have smooth taste, high transparency and good elasticity.

Vacuum and surface features: 1, vacuum and surface can be set according to the process requirements and surface time, vacuum degree. Cylinder block with good sealing performance, flour run-out phenomenon. 2. Vacuum and dough machine is the principle of simulating manual and dough in vacuum state, which makes gluten network form rapidly, and the water distribution of dough can be increased by about 20% on the basis of conventional technology. 3. The wheat protein can absorb water in a short time, and the ripening degree of the dough is more than 2 times than that of the dough made under the normal condition, the protein gluten network was not damaged. 4. Vacuum and dough machine make the protein structure balanced, so that the gluten, bite force, tensile force are far better than other forms and dough machine. 5, vacuum and dough processing out of the dough, dough uniformity, good elasticity, flour products smooth, delicious, bite, gluten high, high transparency.

6, the vacuum and the surface of the plate blade in the box around the axis of the main shaft to move, because the blade to the two sides to push the dough, so can solve the problem of force imbalance, so that the machine running smoothly. In this way, the rotating track of the blade fixed on the main shaft is a cylinder. It also counteracts the axial force that pushes the dough. The utility model can make the machine more stable in operation and improve the service life of the whole machine. 7, vacuum and surface machine structure: mainly by the frame, body, can rotate and surface box, and surface box cover, mechanical transmission part, vacuum part, electric control part, etc. , not easy to hide dirt, beautiful clean. The vacuum mixer is mainly used for mixing all kinds of flour products, especially for all kinds of instant noodles, dumpling skins and wonton skins in quick-frozen food It can also be used for stirring and mixing other bulk materials and sauces. This machine adopts paddle type agitator, under the vacuum condition and face, can be full of flour gluten formation, than the normal and face increase 10-20% of the water content, and made of dough bright, uniform, elastic, the gluten strength is big, the dough quality is obvious.


Vaccum Dough Mixer Machine Introduction 
The vacuum dough mixer is mainly suitable for the processing of various pasta products. Different methods of vacuum dough mixer can be selected according to the characteristics of the wheat flour used in the pasta products to achieve different dough mixing effects. The negative pressure is maintained inside to avoid the flour heating, so that the flour and salt water can be fully and evenly stirred at low temperature, and the amount of water added is as high as 46%, which increases the strength of the gluten, and makes the flour products more elastic and full of tendons.

Structure: The dough mixer is composed of a frame, a body, a 95-degree inclined surface box, a cover of the dough box, a mechanical transmission part, a high-strength vacuum pump and an electrical part.
Material: The frame, body, kneading paddles, noodle box and noodle box cover are SUS304 stainless steel, and the inner surface of the noodle box is plate-type kneading paddles with mirror polishing treatment.
Features: The kneading surface adopts a plate-type paddle agitator and is equipped with a high-strength vacuum pump. The machine rotates with the sprocket, which drives the swing rod in the tank to rotate, and plays the function of mixing and stirring the flour. , The positioning is accurate, and the food contact parts and appearance are all made of SUS304 high-quality stainless steel, which meets the requirements of national food hygiene standards.

Scope of application: It is suitable for the production of various pasta products. The finished dough has good tensile strength, no bubbles, is not easy to break when filling, does not mix with soup, does not break skin when cooking, and has high transparency.

Customized

Customized

Hopper Capacity

150L

Motor Power

3.75kw

Transport Package

Standard Wooden Case Packaging

Specification

1580*710*1254mm