What are the advantages of Wanye vacuum mixer?

Wanye Machinery adopts advanced vacuum and surface technology to produce independently. Because the negative pressure is maintained in the dough mixer, the flour is prevented from heating, so that the flour and brine are fully and evenly stirred at low temperature. The water addition is as high as 46%, and the strength of the gluten is increased. To make the noodles more elastic and full of strength.

The dough mixed by the vacuum and the noodle machine under vacuum has a loose surface and a uniform interior. The dough has a high gluten value and good elasticity. The prepared dough has high transparency, no sticking and smooth mouthfeel. The dough mixing process is mixed under vacuum negative pressure, so that the protein in the flour absorbs moisture in a short time, fully forms a gluten network, and the dough is smooth, so that the toughness and bite of the dough are all in a state. The good dough has no bubbles, small loss of gluten, good elasticity, sufficient water absorption of the dough, and good taste of the processed food.

The functions of the vacuum mixer:

The degree of vacuum can be adjusted, and the stirring condition can be observed in all directions under vacuum.

* With a unique structure, seals and bearing replacement are more convenient and easy.

* The dough mixing process is carried out under vacuum under pressure, so that the protein in the flour absorbs moisture in a short time and zui, forming a good gluten network, and the dough is smooth, so that the toughness and bite of the dough are both good. The dough is slightly yellow and the cooked thin strips (strips) are translucent.

* The draught rate is extremely high or very low, and the vacuum mixer can be normal when the draught rate is 20% to 55%, which is unmatched by ordinary dough mixers.

Easy to clean, it takes only 10 minutes to complete the process conversion of different products;

Made entirely of stainless steel and very clean.