Haw Sheng Automatic Toast Forming Line-Mixer+Divider+Rounder+Intermediate Proofer+Moulder скачать в хорошем качестве

Haw Sheng Automatic Toast Forming Line-Mixer+Divider+Rounder+Intermediate Proofer+Moulder

Haw Sheng Automatic Toast Forming Line Dough Mixer+Divider+Rounder+Intermediate Proofer+Moulder Whatsapp: +86 13961612409 Horizontal Dough Mixer 1.The dough is mixed by stretching and kneading, and different mixing rod types can be selected according to the dough process (biscuits, high-moisture sweet bread). 2.Different from traditional stand mixers, the mixing method is centered on the dough and is repeatedly stretched and kneaded to mix the flour, accessories, and water evenly without damaging the gluten. 3.Compared with the conventional design that requires lubricating oil for the mixing spindle (with the risk of dough contamination), Hawsheng design adopts double-layer jacket for the spindle, resin and high wear-resistant molecular lubrication material design, which makes the dough not easy to overflow from the left and right sides of the bowl under the high speed of the mixing spindle, and it is simple to disassemble and easy to clean. 4.The Z-type mixer imitates manual kneading, which is different from the vertical mixer. By repeatedly folding the dough, it does not damage the gluten, has strong kneading ability for the dough and mixes it evenly. 5.The high level of water absorption and good water breaking properties allow for the production of high quality elastic doughs in a short period of time; 6.Choosing Hawsheng Wetor mixer can reduce operating costs compared to direct-drive horizontal mixers. Hawsheng Wetor is designed with a high-torque motor. To achieve an effective speed change method, no high-power motor drive is required, reducing the required energy consumption by 50%. 7.It adopts a V-shaped fixed rod and a “ 一”-shaped rotating rod. By combining these two rods, even a small amount of flour can be mixed with auxiliary ingredients to make dough evenly. (Optional) 8.The Z-type mixer imitates manual kneading, which is different from the vertical mixer. By repeatedly folding the dough, it does not damage the gluten, has strong kneading ability for the dough and mixes it evenly. The rotating free rod reduces the resistance of the mixing rod to the dough, and stretches while kneading the dough. 9.The ice water circulates rapidly through the circulating jacket, which effectively takes out the heat generated during mixing and ensures a constant temperature of the dough during mixing. 10.Compared with the conventional design, Hawsheng Wetor added ice water circulation jackets on the left and right sides based on the design of the front and rear ice water circulation jackets, which greatly improved the dough constant temperature control effect by 50%. Optional configuration: Flour and raw material storage system; Automatic flour and sugar powder feeding and weighing system; Automatic quantitative constant temperature RO water supply system (for mixing); Mixer specific ice water circulation machine (can choose from conventional chiller or propylene glycol); Intelligent automatic conveying of dough tank AGV; V-shaped mixing rod;