Fully Automatic Vacuum Dough Mixer for Flour Products

1. After the vacuum dough mixer creates a vacuum, the flour particles fully expand and absorb more water, allowing the same amount of flour to produce 5%-7% more dough.

2. Once the vacuum dough mixer achieves a vacuum, the resulting dough is soft, elastic, and non-sticky*.

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

4. The dough has no air bubbles after being cut.

5. The dough produced is non-sticky*, does not break*, and the dough skin is crystal clear, making it an excellent helper for producing frozen dumplings, soup-filled buns, and crystal dumplings.

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

7. After freezing, the dumplings have no cracks, the dough skin has no air bubbles, does not clump or stick, and is resistant to boiling without sticking to the pot.

Flour product processing: Bread, cakes, steamed buns, dumplings, noodles, wontons, and other flour-based food processing. ()

The use of vacuum dough mixing technology has positive significance for improving processing techniques and enhancing the quality of flour products. Compared to ordinary dough mixing, vacuum dough mixing increases water absorption by 10% to 20% (limited by the dough not sticking to the rollers during rolling); the free water in the dough is reduced, making it less likely to become cloudy or stick to the rollers; wheat flour particles absorb water evenly and fully, resulting in uniform dough color, no color difference in rolled dough sheets, and no mottling; the dough molecules are in a vacuum state with reduced air gaps, increasing dough density and strength, and reducing the likelihood of skin breakage, tearing, or falling apart during production. Dough mixing time is 8-15 minutes per batch (depending on the free peak of flour and water). Due to short mixing time, low rotation speed, and no air resistance, the dough temperature rise is low, about 5°C, avoiding protein denaturation and damage to the gluten network caused by excessive temperature rise. Vacuum dough mixing is a new achievement in the field of flour product technology. Its application will greatly promote technological progress in China's flour product industry and accelerate the modernization of the food industry.

Features:

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

2. The vacuum is created using a water-circulation vacuum pump, reducing contamination of the flour and effectively preventing damage to the vacuum pump by flour, making the vacuum pump more durable. The high vacuum level can reach -0.08Mpa.

3. The control panel uses both Chinese and English text. The control system consists of a PLC and a touch screen. Manual control and automatic control options are available (Food processing machinery manufacturer Tel: 138*5448-1138).

Dough mixing principle: The vacuum dough mixer operates under a negative pressure vacuum of 0 to -0.08MPa, causing some water to vaporize and atomize, improving the synchronization of water absorption by flour particles. After gluten formation, the mixing blades simulate the principle of manual dough kneading, rapidly forming a gluten network that layers and stacks, akin to pressing thousands of dough layers together to form one large dough mass.