Vacuum dough mixer is mainly used for mixing all kinds of high-grade flour products, especially in the frozen food all kinds of noodles, dumpling skin, wonton skins, more applicable; Can also be used for other bulk and jam stirring, mixing of the item. 

The machine USES the blade type mixer, mixing dough under the condition of vacuum, can fully promote the flour gluten formation,increase water content of 10-20% compared with mormal dough mixer, and the dough brightness, uniform, flexible, big gluten strength, the dough quality improved significantly. 

 

Directions for use 

1. Add 25 kg cracker dough into 10-12 kg water, close the lid open suction button, arrive at set pressure depending on pressure gage. 

2. Open the blender button, start mixing dough, and stop after 8 to 10 minutes. 

3. Remove the suction joints, open box of ball valve put in outside air into the box. 

4. Throw cylinder switch will rise box cover. 

5. Lift surface box lock handle, put down, the press of a button, the dough will discharge flip button several times. 

Features:
1. The finished flour products are smooth tastefully, high transparency, good flexibility.
2. This whole machine adopts SUS304 stainless steel material, which compliance with current relevant food hygiene standards.
3. Cleaning is simple, just 10 minutes to complete the process of converting different products.

Advantages:
1.Water recycling vacuum pump can reduce pollution of the flour, preventing damage of flour for vacuum pump;
2. Automatic water adding device, more accurate and correct;
3. Can be equipped with automatic flour feeding device;