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Industrial Horizontal Dough mixer

HW series Dough Mixer is the main equipment for pasta food processing, used to mix water and flour (add cooking oil, sugar and other food additives) blending into dough, Its application plays a very important role in saving labor and time, increasing efficiency.

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Industrial Horizontal Dough mixer


HW series Dough Mixer is the main equipment for pasta food processing, used to mix water and flour (add cooking oil, sugar and other food additives) blending into dough, Its application plays a very important role in saving labor and time, increasing efficiency.


Dough Kneading machine


HWT series Dough Mixer 

The HWT dough mixer mainly kneading dough various properties, including the crisp dough, toughness dough, water group and the like. This machine designed with low-noise, it is our patent, patent NO.: 201520624701.2. the mixer machine patent NO.: 201520624967.7. The flour and water ratio of 1: 0.38-0.45, according to the user’s processing 

requirements. 


Model

Flour capacity (kg/batch)

Output(kg/h)

Power (kw)

Weight (kg)

Dimension(mm)

HWT25

25kg flour

200

1.5

128

725*480*910

HWT50

50kg flour

300

2.2

230

1075*545*1050

HWT75

75kg flour

675

3.75

470

1410*680*1250

HWT100

100kg flour

850

3.75

495

1520*680*1250


Dough Kneading machine


This dough mixer also can be vacuum designing. It mixing the dough under the vacuum state makes the protein structure equilibrium, make a tendon, strength, tension is much better than the other forms and effect of dough. The come out dough is smooth, high transparency, good elasticity.


HWZ series Vacuum Dough Mixer 

The principle of vacuum dough mixer is in the vacuum state and dough. The wheat powder particles (protein molecules and starch molecules) are stirred under the negative pressure, and the water can be absorbed quickly and evenly to promote the full transformation of the protein network structure of the dough.

Adequate water absorption is an important condition for wheat protein network formation and starch gelatinization. The vacuum dough mixer can make the water content of the dough from 32%-45%.


Dough Kneading machine


Feature:

1.The vacuum dough mixer mainly used for mixing all kinds of high-grade flour products, especially in the frozen food all kinds of noodles, dumpling skin, wonton skins, more applicable; Can also be used for other bulk and jam siring, mixing of the item.

2.Vacuum dough mixer can promote the formation of gluten in flour, increase the water contact of 10-20% more than normal and dough, and make the dough bright, uniform and elastic. The strength of the dough is great, and the quality of dough is obviously improved.

3.The vacuum dough mixer is easy to operate, and the quality of the contact food parts and appearance are all high quality stainless steel.

4.This vacuum dough mixer machine is suitable for health conditions to demand higher professional food processing enterprises to use.


Technical Parameter:


Model

Power(kw)

Flour capacity

Mixing Speed

Vacuum Pressure

Weight

Dimension

HWZ15

2.2KW

12.5KG/Batch

30 r.p.m

-0.095Mpa

430KG

1100*580*1200mm

HWZ25

3KW

25KG/Batch

30 r.p.m

-0.095Mpa

480KG

1380*580*1200mm

HWZ50

4KW

50KG/Batch

30 r.p.m

-0.095Mpa

760KG

1580*710*1354mm

HWZ100

7.5KW

100KG/Batch

30/40 r.p.m

-0.095Mpa

900KG

1800*810*1454mm

HWZ200

16KW

200KG/Batch

30/40 r.p.m

-0.095Mpa

1500KG

1960*934*1734mm



Dough Kneading machine


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  JINAN STAR BAKE MACHINERY EQUIPMENT CO., LTD
    Add:No. 88, Huizhan West Road, High-Tech Zone        250101, Jinan city, Shandong Province, China
    Tel/Fax: +86-531-82806935 
       Mobile: 0086-18560205581

   Email: info@stabake.com
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Jinan Star Bake Machine Co., Ltd 
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