Dough and Baking Processing Equipment

二手真空和面机

Vacuum Negative Pressure Technology: Air is evacuated from the mixing chamber during the process, allowing flour particles to rapidly and evenly absorb moisture under slight negative pressure; moisture penetration is enhanced by 10%–20% compared to standard mixing methods. Optimal Protein Network Formation: Without interference from air, protein molecules in the flour form a continuous, dense gluten network more quickly, resulting in dough with excellent toughness, extensibility, and elasticity. Enhanced Product Quality: Color and Texture: Reduced dough oxidation yields noodles or dumpling wrappers with a translucent, lustrous appearance; the texture is smoother, more resilient during cooking, and offers a satisfying "bite." Reduced Air Bubbles: The resulting dough is free of internal air bubbles, preventing skin breakage during steaming or boiling and ensuring a dense, uniform internal structure. High Automation and Hygienic Design: Constructed primarily from stainless steel and equipped with intelligent temperature control and vacuum systems, the equipment supports automatic discharge via a tilting mechanism; it is easy to clean and complies with food safety and hygiene standards.