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The vacuum kneading machine is an advanced domestic kneading machine independently developed by our company, mainly suitable for processing various noodle products. Different forms of vacuum kneading machines can be selected according to the characteristics of the wheat flour used in noodle products to achieve different kneading effects. |
Machine parameters |
model | Motor power kilowatt | The thickness of the front box is mm | Input height | Thickness of shell mm | outline dimension mm |
12.5kg | 2.2 | 5.4 | 920 | 1.5 | 1100*780*1100 |
25 kilograms | 4 | 5.4 | 1000 | 1.5 | 1200*800*1200 |
50kg | 7.5 | 8.4 | 1200 | 1.5 | 1400*1000*1420 |
75kg | 11 | 10-6 | 1300 | 1.5 | 1600*1100*1560 |
Structure: The dough machine is composed of a frame, a body, a 95 degree inclined dough box, a pneumatic dough box cover, a mechanical transmission part, a high-strength vacuum pump, and an electrical part. |
Material: The frame, body, and propeller blades, as well as the surface box and cover, are made of SUS304 stainless steel. The surface inside the surface box and the twisted pair and propeller blades are polished with a mirror finish. |
Features: The dough mixer adopts a plate mixer and is equipped with a high-strength vacuum pump. The machine rotates with a chain wheel to drive the swing rod in the groove to rotate, playing the role of flour mixing and stirring. The hopper opening and pouring are controlled by hydraulic pressure, with accurate positioning. The parts in contact with the food and the appearance are made of high-quality stainless steel materials, which meet the requirements of national food hygiene standards. |
Principle of dough kneading: The vacuum dough kneading machine simulates the principle of manual dough kneading under vacuum negative pressure, increasing the water content by 10-20% compared to normal dough kneading, quickly forming a gluten network, making the protein tissue structure balanced, and making the dough shiny, uniform, and elastic. The gluten strength is high, and the dough quality is significantly improved. The processed dough has a smooth texture, high transparency, and good elasticity. |
Scope of application: Suitable for the production of various noodle products, the resulting dough has good tensile strength, no bubbles, is not easily broken when filling, does not mix with soup or break during cooking, and has high transparency |