Product Overview
The vacuum dough mixer completes dough kneading under negative pressure vacuum environment. The vacuum environment promotes in-depth combination of wheat gluten protein and water molecules, significantly improving flour water absorption rate. The equipment simulates the mechanical logic of manual kneading; paddles knead in layers to overlap gluten and rapidly form dense and complete gluten networks. The mixed dough features uniform texture, strong tensile toughness and smooth cut surfaces without air holes. Finished wrappers have excellent light transmission, resist boiling and are not easy to break or cause cloudy soup. Widely applied in processing dumplings, wontons, noodles, steamed buns and quick-frozen wrappers. The whole machine adopts full food-grade SUS304 stainless steel with stable vacuum degree of 0~0.09MPa, supported with CE export certification.
Core Advantages
Vacuum Negative Pressure Kneading, Greatly Improve Flour Water Absorption
Dough mixing inside sealed vacuum chamber isolates air bubbles. Water molecules fully penetrate gluten protein. Water absorption is obviously improved compared with ordinary atmospheric kneading, reducing flour loss and enhancing dough water retention.
Imitation Manual Layered Kneading, Dense & Uniform Gluten Network
Dual paddles perform low-speed layered kneading to wind and overlap gluten layers, replicating repeated manual dough pressing. Gluten forms rapidly. The dough possesses far better elasticity and tensile force than common mixers without uncooked dry core.
Superior Quality Wrappers, Suitable for Quick-Frozen Pasta Processing
No micro air bubbles inside vacuum dough with flat and smooth cutting sections. Wrappers have high tensile strength, hard to rupture when wrapping dumplings and wontons. They stay intact without cloudy soup after prolonged boiling, translucent and chewy, improving appearance and taste of quick-frozen pasta products.
Multiple Capacity Models Cover Stores to Large Food Factories
Single batch dough capacity ranges from 25kg to 300kg. Small models fit pasta shops and central kitchens; large-capacity units adapt to automatic production lines for ten-thousand-ton quick-frozen dumplings and noodles. Two stirring speeds (30rpm/45rpm) are available for doughs of different hardness.
Stable & Adjustable Vacuum Degree, Free Setting of Kneading Time
Adjustable stable negative pressure range 0~0.09MPa. Standard kneading time 6–8 minutes can be extended or shortened as required. Standardized kneading process ensures consistent hardness and moisture content for every batch and stable product quality.
Thickened Tank Structure, Double-Layer Reinforced & Durable
Dough tank made of thickened stainless steel plates. 200kg / 300kg large-capacity versions adopt double-layer tank structure, strong load bearing and anti-deformation, resistant to cracking under long-term heavy load. No sanitary dead corners during cleaning, complying with HACCP food production standards.
Low-Speed Gentle Mixing, Avoid Temperature Rise & Gluten Damage
Stirring shafts operate at low speed with low friction temperature rise during kneading. Prevent gluten deterioration and sticky dough caused by high temperature, guarantee chewy texture of wrappers and adapt to long-term storage technology for frozen pasta.
Technical Parameters
| Model | Motor Power | Overall Dimension L×W×H (mm) | Shaft Speed | Net Weight | Single Batch Kneading Time | Vacuum Degree | Tank Thickness | Tank Volume | Single Batch Capacity |
|---|---|---|---|---|---|---|---|---|---|
| 25 | 3kw | 1380×580×1200 | 30rpm | 650kg | Adjustable 6–8min | 0~0.09MPa | 5mm | 80L | 25kg |
| 50 | 4kw | 1580×710×1354 | 30rpm | 750kg | Adjustable 6–8min | 0~0.09MPa | 6mm | 150L | 50kg |
| 75 | 5.5kw | 1800×800×1400 | 30rpm | 800kg | Adjustable 6–8min | 0~0.09MPa | 8mm | 230L | 75kg |
| 100 | 7.5kw | 1800×810×1454 | 30rpm | 1000kg | Adjustable 6–8min | 0~0.09MPa | 10mm (Double Layer) | 300L | 100kg |
| 200 | 15kw | 1960×934×1734 | 45rpm | 1500kg | Adjustable 6–8min | 0~0.09MPa | 12mm (Double Layer) | 600L | 200kg |
| 300 | 22kw | 2050×980×1900 | 45rpm | 1800kg | Adjustable 6–8min | 0~0.09MPa | 12mm (Double Layer) | 900L | 300kg |
Applicable Dough Types & Industries
Processable Pasta
Dumpling wrappers, wonton wrappers, fresh noodles, dried noodles, steamed bun wrappers, spring roll wrappers, quick-frozen wrappers, hand-pulled noodles, steamed bun dough
Applicable Scenarios
Quick-frozen dumpling factories, fresh noodle central plants, central kitchens of pasta chains, steamed bun & wonton deli workshops, snack pastry factories, export-oriented quick-frozen pasta production lines
Certifications & Supporting Services
Our factory holds EU CE machinery certification and utility model patents for food machinery. As integrated manufacturing & foreign trade enterprise, we support customization of kneading duration, heightened tank and automatic tipping discharging structure. We provide full export customs documents, on-site installation & commissioning, lifelong supply of original stirring paddles and vacuum pump sealing spare parts.
Contact our engineers via website form for quotations, real vacuum mixing operation videos and complete matching schemes for full pasta production lines.
Contact our engineers via website form for quotations, real vacuum mixing operation videos and complete matching schemes for full pasta production lines.
Reviews
There are no reviews yet.