Features:

1. The inner surface of the mixing bowl and the mixing blades are mirror-polished.

2. The vacuum system uses a water-circulating vacuum pump, which reduces contamination of the flour, effectively prevents damage to the vacuum pump caused by flour, making the vacuum pump more durable. The high vacuum level can reach -0.08Mpa.

3. The control panel features bilingual text (Chinese and English). The control system consists of a PLC and a touch screen. Manual and automatic control modes are available.

Mixing Principle: The vacuum dough mixer operates under negative pressure vacuum conditions (0 to -0.08MPa), causing part of the water to evaporate and atomize, thereby increasing the synchronization rate of water absorption by flour particles. After gluten formation, the mixing blades simulate the principle of manual kneading, allowing the gluten network to form quickly and layer upon layer, as if thousands of dough sheets are pressed together to form one large dough ball.

The dough mixer is easy to operate and suitable for various production requirements. Next, Xianji Network will introduce the differences between dough mixers and noodle presses, their working principles, characteristics, installation and debugging, functions, technical specifications, instructions for use, and cleaning maintenance.

The noodle testing equipment or the mixing speed and mixing blades of the equipment used differ from conventional equipment (please inquire for details).

We can customize suitable pasta processing equipment based on your production process and products.

Currently, there are many vacuum dough mixers on the market, including self-produced, OEM-produced, and resold products. When purchasing, be sure to carefully distinguish and choose a reputable original manufacturer to ensure quality, after-sales service, and parts support. Compared to ordinary dough mixers, vacuum dough mixers are not just equipped with an additional vacuum pump. Features of vacuum dough mixers include: automatic timing, automatic vacuum, electromagnetic exhaust, and completion alerts. They also include additional components such as a vacuum pump, variable frequency speed control motor, and control board. The mixing bowl must also be reinforced to prevent deformation during vacuum extraction.

1. After vacuum extraction, flour particles fully expand and absorb more water. The same amount of flour can yield 5%-7% more dough.

2. After vacuum extraction, the dough remains as mixed—soft, elastic, and non-sticky.

3. Especially in summer, the dough will not naturally proof.

4. The dough shows no air bubbles after cutting.

5. Dough made with this machine produces non-sticky, non-breaking, and translucent dough sheets, making it an excellent tool for producing frozen dumplings, soup dumplings, and crystal dumplings.

6. Features include forward and reverse rotation functions and automatic timing.

7. Dumplings show no cracks after freezing, no air bubbles in the dough sheets, do not clump or stick, and are boil-resistant without sticking to the pot.

Applications: Processing of flour-based products such as bread, cakes, steamed buns, dumplings, noodles, and wontons.