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Dough Mixing And Kneading Machine For Prepare Instant Noodle / Dumpling Skin

Categories Dough Mixer Machine
Brand Name: Newin
Model Number: HM-100
Certification: CE
Place of Origin: China
MOQ: 1 set
Price: Negotiable
Payment Terms: T/T, Western Union, MoneyGram,PAYPAL
Supply Ability: 1000 sets per month
Delivery Time: 5-8 working days
Packaging Details: Plywooden case
Function: Dough mixing
Power: 7.5KW
Voltage: 380V 50HZ 3Phases
Dough mixing quantity per time: 100kg
Hopper vacuum degree: -0.095 MPA
Material: Stainless steel
Application scope: For parepare Instant Noodle/Dumpling Skin,Wonton skin,Steamed bun skin
Condition: New
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    • Product Details
    • Company Profile

    Dough Mixing And Kneading Machine For Prepare Instant Noodle / Dumpling Skin

    Vacuum Dough Kneader Mixer Machine For Prepare Instant Noodle/Dumpling Skin


    1. Introduction:

    Mainly applicable to processing of various floor products, according to the characteristics of wheat flour used in flour products, our company produced plate blade vacuum dough mixer machine is in the vacuum state simulation of the principle of manual dough mixing, so that the gluten network quickly formed, the protein structure balance, so that the surface of the rib, biting strength, Tensile forces are far superior to other forms of dough mixing effects.
    Processed products, smooth taste, high transparency, good elasticity.


    2. Technical parameters of Vacuum Dough Kneader Mixer Machine​:


    Model
    HM-100
    Hopper vacuum degree
    -0.095Mpa
    Dough Mixing quantity per time
    100KG
    Mixer rotating speed
    30/45r.p.m
    Voltage
    380V 50HZ
    Motor Power
    7.5KW
    Machine size
    1800*810*1454 mm
    Machine weight
    900KG

    3. Application:

    Mainly used for stirring all kinds of high-grade flour products, especially in quick-frozen industry such asinstant noodles, dumpling skin, more suitable
    Also for other bulk materials and paste-like items mixing


    4. Advantage:

    (1) The machine uses paddle-type stirrer, in the vacuum condition mixing the dough, can fully promote the production of gluten in flour, increase the water content of 10-20% compared to common dough mixing, and the dough mixed is bright, uniform, elastic, gluten strength, dough quality has been significantly improved


    (2) Easy to operate, contact with food parts and appearance made of high-quality stainless steel materials, in line with the National food hygiene standards

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