Xuzhong 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 wheat flour used in pasta products to achieve different dough mixing effects. The negative pressure is maintained in the noodle machine 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 product more elastic and full of muscles.

The plate paddle vacuum dough mixer produced by our company simulates the principle of manual dough mixing under vacuum negative pressure, so that the gluten network is formed rapidly, the protein structure is balanced, and the gluten, chewiness and tensile force of the dough are far superior to other The dough mixing effect of the formal dough mixing machine. The processed noodles have smooth taste, high transparency and good elasticity.

Overall structure

The Xuzhong vacuum dough mixer is composed of a frame, a body, a 95-degree inclined dough box, a dough box cover, 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 made of SUS304 stainless steel, and the inner surface of the noodle box is plate-type kneading paddles with mirror polishing treatment. Hopper opening and reversing are all automatically controlled and positioned accurately.