超达（科达）真空和面机是我公司自行研制开发的国内最先进的和面机,主要适用于各种面制品的加工。根据面食产品所使用的小麦粉的特性可以选择不同形式的真空和面机来达到不同的和面效果。我公司生产的几种和面机的桨叶均获得了国家zhuanli。

我公司生产的U型板式桨叶真空和面机是在真空负压下模拟手工和面的原理,使面筋网络快速形成,从而使和面时间短有效降低面团温度,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的和面机的和面效果。加工出来的面团晶莹透亮,口感光滑,透明度高,弹性好,提高产品成品率。

The Ke Da vacuum dough mixer is the domestic most advanced one developed and manufactured by our company,mainly use in the processing of various kinds of the dough products.You can select the vacuum dough mixers of different forms according to the character of the used wheat powder for the dough products so as to get the different mixing effects.The paddles of several kinds of the dough mixers produced by our company have all gained the natinal patents.

The board typed paddle vacuum dough mixer produced by our company is to simulate the principle of mixing the dough with hands under the negative pressure of the vacuum so that the flexible powder net can come into shape rapidly, while the albumen organizational structure is balanced,so the flexibility,strength to bite and the pull ofthe dough are all betterthan the miXing effects ofthe dough mixers of other forms.The processed dough tastes slippery with nice transparence and flexibility.

特点:

采用最先进的人机界面操作系统,显示更直接,操作更方便。

本机主体采用优质不锈钢制造。

• 采用独特的结构,密封件和轴承更换更方便容易。

• 和面过程在真空负压下拌和,使面粉中的蛋白质在最短时间、最充分的吸收水分,形成最佳的面筋网络,面团光滑,使面团的韧性和咬劲均达到最佳状态。面团呈微黄色,熟化状态极佳。吃水率高,大大降低了产品的生产成本。和面时间短、节能、有效降低面团温度,达到最佳使用状态。

• 本机采用独特的zhuanli搅拌方式,兼有和面、揉面用放置,不用醒面,出面即可使用。

• 采用PLC控制,功能强,可根据工艺设定和面时间和真空度。

• 可选作采用远程控制及监控系统更好的为现代化生产服务。

• Special points

• The main body of this machine is manufactured with stainless steel of nice quality.

• The machine adopted a special structure, while the replace of the seal pieces and the a~etrees are easier and more convenient

• The process of dough mixing is in the negative pressure of the vacuum, so the protein i.n the powder can absorb the water most fully in shortest time. The best flexible dough net can come into shape; the dough is slippery, while the flexibility and strength to bite of the dough can reach the best state. The dough Shows to be a little yellow,the state of being cooked is very nice.

High rate of absorbing the water can reduce greatly the production costs of the products.

This machine adopts the special potent mixing way, has three functions of churning, mixing and leaving Dough needs no more leaving for some time, it can be used as soon as going out of the machine.

This machine adopts the PLC control with strong functions, able to set up the mixing time and vacuum degree

        真空和面机适用于食堂、饭店及面食加工作坊，是替代手工，降低劳动强度，满足广大人民饮食卫生要求的理想设备，同时也可用于其它类似物料的混合与搅拌。

　　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。

　　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。

　　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。

　　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。

　　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。