Vacuum Chin Chin Spiral Dough Mixing Machine For Sale
Features
Vacuum Dough Mixer Working Principle:
The working principle of vacuum dough mixer machine is to knead the dough under vacuum negative pressure, flour particles (protein molecules and starch molecules) stirred under negative pressure can quickly and evenly absorb water and promote the full transformation of the protein network structure of dough.
Spiral dough mixer for sale can make the dough about 32% ~ 45% water content(according to the variety of dough products, the softness and hardness requirements of the dough and the level of flour gluten content), the degree of vacuum is -0.5 to 0.7mpa.
Chin Chin Mixer Features:
The dough mixing process is carried out under vacuum negative pressure, so that the protein in the flour can absorb the water in the shortest time and the most sufficient, the formation of the best gluten network, smooth dough, dough toughness and bite strength to achieve the best state.
The mixing time of the spiral dough mixer is 6-8 minutes/time. Due to the short mixing time and rotational speed is low, and no air resistance, the dough temperature change is small, about 5 ℃, avoid the temperature is too high for dough that make protein denaturation, damage the gluten network.
The dough particles are in a vacuum state, and the air separation is reduced, which increases the density and strength of the dough.
The chin chin mixer is simple to clean, only 10 minutes to complete the process of different products conversion.
The working principle of vacuum dough mixer machine is to knead the dough under vacuum negative pressure, flour particles (protein molecules and starch molecules) stirred under negative pressure can quickly and evenly absorb water and promote the full transformation of the protein network structure of dough.
Spiral dough mixer for sale can make the dough about 32% ~ 45% water content(according to the variety of dough products, the softness and hardness requirements of the dough and the level of flour gluten content), the degree of vacuum is -0.5 to 0.7mpa.
Chin Chin Mixer Features:
The dough mixing process is carried out under vacuum negative pressure, so that the protein in the flour can absorb the water in the shortest time and the most sufficient, the formation of the best gluten network, smooth dough, dough toughness and bite strength to achieve the best state.
The mixing time of the spiral dough mixer is 6-8 minutes/time. Due to the short mixing time and rotational speed is low, and no air resistance, the dough temperature change is small, about 5 ℃, avoid the temperature is too high for dough that make protein denaturation, damage the gluten network.
The dough particles are in a vacuum state, and the air separation is reduced, which increases the density and strength of the dough.
The chin chin mixer is simple to clean, only 10 minutes to complete the process of different products conversion.
Technical Data
| Model | LG-50 |
| Power | 4Kw |
| Capacity | 300Kg/h |
| Dimension | 1500*1000*1200mm |
| Weight | 420Kg |
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