Industrial Paddle Dough Mixer Horizontal Dough Kneading Machine

Industrial Horizontal Dough Kneading Mixer Machine

Description

The HW series Dough Kneading machine is the main equipment for pasta processing, we design the machine with low-noise, it is our patent, patent NO: 201520624967.7.

The machine consists of mixing tank, stirring hook, transmission gear, electrical boxes, base and other parts. Spiral stirring hook driven by the drive means rotating cylinder with stirring while mixing tank at a constant speed drive gear to rotate. Cylinder flour constantly pushed, pulled, kneading, pressing, full mix, mix rapidly, so dry flour to obtain a homogeneous hydration, gluten extension, into a certain flexibility, scalability and flow smooth dough.

It Is widely used in canteens, restaurants and Pasta processing Pasta processing units, it is an alternative to the manual, reduce labor intensity, ideal equipment to meet food hygiene requirements. It also be stirred and mixed with other similar materials.

Feature:

• This machine is mainly used to flour and water ratio of 1: 0.38-0.45, according to the user's processing requirements (add cooking oil, sugar and other food additives) blending into dough

• The machine agitator shaft has a positive and negative reversing function, the flour is subjected to a large amount of water, the mixing degree is good, and the dough is soft.

• This machine kneading dough various properties, including the crisp dough, toughness dough, water dough etc by using different stirrer

Stirrer 1

Stirrer 2

Technical Parameter

Application

Stuffed momo

Noddle

Wonton

Steamed bun

Chapati

Pizza

Horizontal Vaccum Dough Mixer 

The horizontal 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.

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%.

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: