The vacuum kneading machine simulates the principle of manual kneading in the vacuum state, which enables the rapid formation of the gluten network.
Fast mixing, wheat protein in the shortest possible time to absorb moisture, than flat system of conventional condition and dough maturation degree increased by more than 2 times, and does not damage the protein gluten has been formed network structure, make the protein structure equilibrium, processing out in front of the product, the dough evenly, good elasticity, surface quality, smooth, delicious, al dente, high surface thews, high transparency.
The main body of vacuum mixer is made of high quality stainless steel. It is mainly composed of frame, body, and cover, hydraulic power system, mechanical transmission part, vacuum part and electric control part.
With the application of vacuum technology and flour, the dough has a larger water content, generally around 40 percent, and the water content is 10 to 20 percent higher than that of the common dough technology, which can significantly improve the dough quality and promote the formation of protein network structure. Due to short stirring time and low rotating speed, the temperature of dough is reduced. The temperature of dough is generally no more than 32 degrees. The effect of vacuum and surface technology is the most obvious in the production of flour products.
Function description of vacuum dough mixer: this machine is mainly suitable for mixing all kinds of high-grade flour and flour products. Quick frozen food includes: various kinds of dough, dough, steamed buns, dumpling wrappers, wonton wrappers, pulled strips, dry and wet noodles, and so on. At the same time, it is an ideal equipment for the production of various kinds of flour products, such as fresh noodles, udon noodles, frozen dumplings, frozen wonton, etc. It is not only suitable for the flour products industry, but also suitable for similar operations in chemical and pharmaceutical industries. According to the characteristics of wheat flour used in flour products, different slurry leaf forms can be selected to achieve different dough effects.
Technical parameters of vacuum dough mixer：
Model | Rated capacity (kg) | Stirring speed(rpm) | Main motor(kw) | Vice motor (w) | Overall dimensions(长*宽*高)mm |
HWH50型 | 50 | 35 | 3 | 0.55 | 1290*620*1350 |
HWH75型 | 75 | 25 | 4 | 0.75 | 1390*620*1350 |
HWH100型 | 100 | 23 | 5.5 | 0.75 | 1490*620*1350 |
HWH150型 | 150 | 27 | 7.5 | 1.5 | 1610*810*1600 |
HWH200型 | 200 | 23 | 11 | 2.2 | 1810*810*1600 |
The vacuum kneading machine simulates the principle of manual kneading in the vacuum state, which enables the rapid formation of the gluten network.
Fast mixing, wheat protein in the shortest possible time to absorb moisture, than flat system of conventional condition and dough maturation degree increased by more than 2 times, and does not damage the protein gluten has been formed network structure, make the protein structure equilibrium, processing out in front of the product, the dough evenly, good elasticity, surface quality, smooth, delicious, al dente, high surface thews, high transparency.
The main body of vacuum mixer is made of high quality stainless steel. It is mainly composed of frame, body, and cover, hydraulic power system, mechanical transmission part, vacuum part and electric control part.
With the application of vacuum technology and flour, the dough has a larger water content, generally around 40 percent, and the water content is 10 to 20 percent higher than that of the common dough technology, which can significantly improve the dough quality and promote the formation of protein network structure. Due to short stirring time and low rotating speed, the temperature of dough is reduced. The temperature of dough is generally no more than 32 degrees. The effect of vacuum and surface technology is the most obvious in the production of flour products.
Function description of vacuum dough mixer: this machine is mainly suitable for mixing all kinds of high-grade flour and flour products. Quick frozen food includes: various kinds of dough, dough, steamed buns, dumpling wrappers, wonton wrappers, pulled strips, dry and wet noodles, and so on. At the same time, it is an ideal equipment for the production of various kinds of flour products, such as fresh noodles, udon noodles, frozen dumplings, frozen wonton, etc. It is not only suitable for the flour products industry, but also suitable for similar operations in chemical and pharmaceutical industries. According to the characteristics of wheat flour used in flour products, different slurry leaf forms can be selected to achieve different dough effects.
Technical parameters of vacuum dough mixer：
Model | Rated capacity (kg) | Stirring speed(rpm) | Main motor(kw) | Vice motor (w) | Overall dimensions(长*宽*高)mm |
HWH50型 | 50 | 35 | 3 | 0.55 | 1290*620*1350 |
HWH75型 | 75 | 25 | 4 | 0.75 | 1390*620*1350 |
HWH100型 | 100 | 23 | 5.5 | 0.75 | 1490*620*1350 |
HWH150型 | 150 | 27 | 7.5 | 1.5 | 1610*810*1600 |
HWH200型 | 200 | 23 | 11 | 2.2 | 1810*810*1600 |
