HWJZ Series Automatic Vacuum Dough Mixer,China Yangzi Machinery price supplier

Specifications

 1  It adopts PLC control   and frequency converter

  2  Material feeding and fixed-quantity water supplying, barrel rotating to 180 ° can be automatically realized

Introduction

 In 2001, the first vacuum dough mixer of China was developed in our factory. The unit has been

 developed  for producing high-standard fresh noodle, semi-dried noodle,instant noodle, Udon

 noodle, semi-dried noodle, wonton wrapper and Dumpling wrappers.

Features of Vacuum Dough Making

1   Dough made in vacuum condition contains 30 to 45 percent of water(The proportion of water

     varies with gluten content and detail type of final product). The required vacuum degree is

     -  0.04 ˜ -0.08 Mpa.

2   Two-phase and two-speed mixing is adopted inmitating manually dough making,  that is high-

     speed mixing of flour and water and low-speed of dough kneading. The high rotary speed is

     100 to 130 r/m and the low is 30 to 50 r/m. The whole process takes about 9 to 15 minutes.

     Because of short mixing time, low rotary speed and little air resistance, the temperature of the

     dough rises less than 5°Cduring the whole mixing, which avoids protein denaturation and

     damage to gluten meshwork.

3  Free water in dough decreases so the dough little clings to rollers. Flour particles absorb water

    thoroughly and the water is well distributed among the particles, which ensures dough with even

     color and the dough sheet does not have chromatic difference on it

4   All parts contact with raw material are made of stainless steel 

5   Some adjustment can be made according to customer's special requirements.

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