Vacuum dough mixer

The process of dough mixing is in the negative pressure of the vacuum,the protein in the powder can absorb the water most fully in shortest time,the best flexible dough net can come into shape, High rate of absorbing the water can reduce the production costs of the products. The special mixing way,which has gained the national patents,combines three functions of churning,mixing,and leaving the dough.so the finished dough needs no more leaving, it can be used as soon as going out of the machine. It adopts PLC control,able to set up the working time and vacuum degree. Main technic parameter: Voltage: 380V Power:18.5KW Vacuum:-0.08Mpa Time of mixing:6min Amount of the mixing dough: 120-150KGs Weight of the machine: 1600KGs Dimension(L×W×H):1800 ×1200 ×1600