The vacuum dough machine equipment mainly consists of a frame, a pot body, a pot body turnover mechanism, a stirring shaft, an upper cover part, a sealing device, a vacuum device, and a transmission system
The entire operation process of the dough mixer is automatically and continuously controlled by the electrical system. The mixing speed, mixing time, water addition time, air extraction time, pot turnover time, and position can be set arbitrarily.
When using a vacuum mixer for mixing, due to the vacuum state in the mixing bucket, the air in the flour can be removed. When adding water to the material, the inhaled water instantly turns into a mist, which can fully penetrate into the center of the flour. The mixing effect is good and has a ripening effect.
Research has shown that adding vacuum and dough equipment during dough mixing can significantly improve the hardness and tensile properties of the dough, making the noodles more elastic and resilient. Specifically, it has a significant effect on improving the texture, chewiness, elasticity, and water retention of noodles.
Our company Dongfang Naomu has introduced vacuum dough mixing technology in the dough mixing process, which has a significant positive effect on improving the quality of fresh and wet noodles. Vacuum rolling, similar to hand rolling, forms an elastic and shiny dough, which can create a transparent and smooth soft elastic surface, elevating the quality of noodles to a new level.