Mixer operator vacuum ZHM300

Due to the process of mixing the dough is performed under negative vacuum pressure, the moisture absorption of vegetable proteins occurs most quickly and to a greater extent. The result is a dough with excellent gluten structure. The test has ideal properties for making dumplings, dumplings, manti, khinkali and other similar products. - smooth, with yellowness. On machines special structures for mixing are installed. This is our patent. Kneading dough and settled dough is carried out in one process. In other words, dough can be immediately entered into the next process. As an operator panel, PLC is used, you can control the time of dough mixers and sparseness according to the technology requirement