o Manufacture with stainless steel of good quality.

o Adopte special structure,while the replacement of the seal pieces and the axletrees are easier and more convenient.

o The process of mixing under the negative pressure of the vacuum makes the powder protein imbibing water most fully in shortest time, shapes the best flexible dough net and slippery dough, while the flexibility and strength for biting of the dough can reach the best state. The dough shows a little yellow, the state of being cooked is perfect.

o High rate of imbibing water can greatly reduce the production costs of the products.

o Special patent mixing way combines functions of churning, mixing and leaving the dough, so the finished dough need no more leaving for anytime,you can use it as soon as going out of the machine.   

o PLC Control with strong function, able to setting up the time and vacuum degree according to technic required.

MAIN TECHNICAL PARAMETERS:

o VOLTAGE 380V

o POWERMain Motor  11KW

Vacuum Motor 5KW  Cover Motor 0.12KW  Rotation Motor  18KW

o VACUUM DEGREE- 0.08Mpa

o P L C: Taiwan Liyang.

o DISPLAY SCREENTaiwan Eview Brand.

o MIXING TIME:  6 Minutes

o AMOUNT of MIXING:  50Kgs

o DIMENSION(L×W×H)  1340×920×1375mm

o ROTATE SPEED 44 r/min

o WEIGHT 1000kgs