China (Mainland)
Structure: ZHM Vacuum Flour Mixer is composed of frame, body, vessel that can tilted 95°, vessel lid, mechanical transportation,
water circulated vacuum pump and the electric parts.
Material : The frame, body, vessle, vessel lid and paddle all adopted SUS304 stainless steel.
Feature:
1. The openning of the vessle lid and the tilting of the vessle is controlled by hydrautic system. The internal surface of the vessle and
dough making paddles are all treated by bright finish.
2. Water circulated vacuum pump is adopted in the evacuation process. It effectively prevents the vacuum damage
made by flour and reduce the pollution to the flour. It is more durable and the highest vacuum degree can reach toï½ -0.09MPa.
3. The operational system is composed of PLC and touching screen, both Chinese and English language.
Principle:Under the nagative pressure vacuum condition, ZHM Vacuum Flour Mixer atomizes and vaporize some water
which synchronize the flour absorb water. After the wheat gluten come into being, the paddle simulate the manual mix which stacks
the glutens layer by layer, a big piece of dough will be made in a very short time.
Application: ZHM Vacuum Flour Mixer can be used to make all kinds of dough, such as noodles, dumplingsã
steamed bread etc. The dough featured by flexible, transparent, vigorous, smooth and tasty.
Type
Power
(kw)
Volume
(L)
Capacity
(kg/time)
Vacuum
(MPa)
Shaft speed
External Dimension (mm)
Face Turned Box (°)
Weight
(kg)
ZHM120
12.6
120
25~50
0~-0.09
41rpm
1310×700×1500
95°
968
ZHM300
25.1
300
75~100
0~-0.09
41rpm
180×1100×1820
95°
2097