4袋面棒式真空和面机，变频真空和面机价格，整机重1.6吨大和面机报价
¥：40000.00
（15054837700 QQ2394887577刘楠）4袋面棒式真空和面机，变频真空和面机价格，整机重1.6吨大和面机报价http://lycwan2010.b2b.youboy.com/
◇真空和面机可根据工艺要求设定和面时间、真空度。缸体具有密封性能好，面粉无跑冒现象。
Filled the vacuum mixer can be set according to the technical requirement and time and vacuum degree. Cylinder has a good seal performance, flour without running phenomenon.
◇真空和面机使得蛋白组织结构均衡，使面的筋性、咬劲、拉力都远远优于其他形式和面机的和面效果。
Filled the vacuum mixer protein structure equilibrium, make a tendon, strength, tension is much better than the other forms and effect of dough.
◇真空和面机加工出来的面品，面团均匀、弹性好、面制品滑爽、可口、有咬劲、面筋力高、透明度高。
Filled the vacuum dough processing come out in front of the product, the dough evenly, good elasticity, flour products, smooth, delicious, al dente, high surface thews, high transparency.
◇真空和面机V字形板式桨叶在面箱中绕主轴的轴线作回转运动，由于桨叶向两边推动面团，所以可以解决受力不均现象，使机器运转平稳。
Filled the vacuum mixer v-shape plate blade in surface box around the axis of the main shaft rotary motion, because on both sides of the blade to push the dough, so can solve uneven phenomenon, make the machine run smoothly.
◇真空和面机这样可保证固定于主轴上的桨叶在转动时运转轨迹为一圆柱体。同时又抵消了推动面团而产生的轴向力。能够使机器在运转时更加稳定，提高整机使用寿命。
Filled the vacuum mixer can ensure fixed on the spindle blade in the turns running track for a cylinder. Offset the again at the same time promote the dough and the axial force. When can make the machine running more stable and improve the service life of the machine.
◇真空和面机真空和面机主要由机架、机体、可旋转和面箱、和面箱盖、机械传动部分、真空部分、电控部分等组成。
Filled the vacuum mixer and vacuum mixer is mainly composed of frame, body, rotating and boxes, and lid, mechanical transmission parts, vacuum parts, electronic parts, etc.
◇真空和面机是在真空状态下模拟手工和面的原理，使面筋网络快速形成，和面配水量在常规工艺基础上可适量增加约20%。快速拌合，使小麦蛋白质在最短的时间内吸收水份，比常规状态下和制的面团熟化程度提高2倍以上，且不损伤已形成的蛋白质面筋网络结构。
Filled the vacuum mixer is under the vacuum state simulation by hand and the principle of the gluten network form quickly, and with water, on the basis of conventional process could increase about 20%. Fast mixing, wheat protein in the shortest possible time to absorb moisture, and making dough maturation degree than that of conventional condition increased by more than 2 times, and does not damage the protein gluten has been formed network structure.
