種類方便面生產(chǎn)設備產(chǎn)品別名真空和面機品牌HF適用范圍休閑食品廠設備、其他

真空和面機

真空和面機的工作原理是面粉在真空狀態(tài)下與水進行混合、攪拌，水分可在很短時問內(nèi)與面粉混合均勻，從而使水分能滲透到小麥粉粒子內(nèi)部，使面筋網(wǎng)絡形成得更均勻，從而提高面團質(zhì)量以致提高面制品的滑爽彈性。特別是在掛面、非油炸面的生產(chǎn)中是必備設備，在掛面、半干面的生產(chǎn)中，都可明顯的提高品質(zhì)。過去我國真空和面機一直依賴進口來滿足生產(chǎn)的需要，需要大量外匯，并且價格也貴的驚人，一臺200公斤/次的設備要人民幣98.5萬元左右。我公司開發(fā)的真空和面機可替代進口設備，降低設備投資，并可使我國的面制品檔次提高，為進入國際市場打下基礎。

真空和面杌主要特點是：1、加大和面加水量，這樣可使面筋質(zhì)得到充分的形成，而普通和面機在加大加水量后，面團發(fā)粘，因面團粘輥而導致壓延機無法工作；2、使面團含水均勻，提高面皮質(zhì)量； 3、減少和面時間，減少面團發(fā)熱； 4、鍋體翻轉(zhuǎn)卸料，減少泄漏源；5、保證每次和面質(zhì)量的一致性，真空和面機是全自動運行，即一但參數(shù)設定后，會完全按照既定的模式運行，從而避免人為誤差造成的質(zhì)量偏差。

主要技術指標

型號

產(chǎn)量

lookg/次-350kg/次(干粉重量)

真空度

-0.085mpa-0.07mpa

面團質(zhì)量

加水量Zui大36%，和好的面團含水均勻，誤差小于1%，干粉量小于0.1%，呈松散面團

全自動運行、手動運行兩種模式，觸摸屏操控及顯示，可隨意設定工藝參數(shù)

vacuum doughkneader

the working principle of thevacuum dough kneader is that wheat flour mixes and agitates withwater under the vacuum state, and the moisture may mix with wheatflour evenly in a short period so as to make moisture infiltrateinto wheat flour granule, causing the gluten network to form moreevenly, and improving the dough so that the smoothness andelasticity of the noodles products can be enhanced. especially inthe production of fine dried noodles and the fried-free instantnoodles, it is the essential e both in the production offine dried noodles and semi-dried noodles, it can improve the of the product obviously. in the past, our country alwaysimported vacuum dough kneader to satisfy the production demands,which needed the massive foreign exchange, moreover the price is soexpensive---it cost about rmb 985,000 to buy one set of e productivity of 200 kg/time. our vacuum dough kneader maysubstitute the import e, reduce the e investment,and improve the grade of our country"s noodles products, and buildthe foundation for entering the international market.

the main characteristics of thevacuum dough kneader:

1. increase the adding watervolume when flour mixing, which makes the gluten form fully.however if more water was added in common dough kneader, the doughmight become sticky, causing the roller to stop working because thesticky dough stick to it.

2. make water content of thedough uniform, which improves the of the doughsheets;

3. shorten the flour mixing timeand reduce the heat generation of the dough;

4. the flour container rotates tounload materials, which reduces leakage sources;

5. guarantee the uniformity offlour mixing each time. the vacuum dough kneader runsautomatically which means that once the parameters are set, thismachine will operate according with the set pattern. therefore the deviation caused by personal error can beavoided.

main technicalparameters

model

production capacity

100 -350kg/time(dry flourweight)

vacuum degree

-0.085mpa-0.07mpa

dough

max. adding water volume: 36%;water content of kneaded dough is even; error is less than 1%; dryflour volume is less than 0.1%，appearing loose dough.

there are two operation models--completely automatic operation and manual operation, touch screencontrol and display, and the technical parameters can be set atwill.