The spiral mixing hook is driven by the transmission device to rotate in the mixing cylinder, while the mixing cylinder is driven by the transmission device to rotate at a constant speed. The flour in the cylinder is continuously pushed, pulled, kneaded and pressed, fully mixed and quickly blended, so that the dry flour undergoes uniform hydration, the gluten is expanded, and a dough with certain elasticity, scalability and uniform fluidity is formed.
Features:
1. Microcomputer control panel allows staff to operate easily. It supports automatic switching between high and low speeds as well as forward and reverse rotations, saving more effort and time.
2. Scientific mixing system, combined with various precision-cast mixers, makes mixing easier. The dough has a high water absorption rate and expansion rate, resulting in better bread texture and lower cost.
3. Faster, more convenient and simpler operation: Equipped with an all-steel high-precision hydraulic system, the lifting is more stable and safe. The unique lifting buffer design makes the machine more stable and solid during lifting.
4. Automatic cylinder tilting, saving time and effort: It also has a unique dough dumping function. After the dough cylinder is lifted, the humanized dough outlet button design enables automatic dough discharge without manual removal, which is more scientific and worry-free.
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