What are the components of a dough mixer? How does a dough mixer work?

1 Overview. The dough machine is the main equipment for pasta processing, it is mainly used to mix wheat flour and water in the ratio of 1:, according to the user's processing technology requirements (sometimes adding edible oil, canteen and other food and food additives) to make dough, widely used in canteens, restaurants and pasta processing units of pasta processing, is to replace manual, reduce labor intensity, meet the people's dietary hygiene requirements of the ideal equipment, can also be used with other similar materials mixing and mixing.

2. Structural characteristics and working principle.

Structural features. 25. The dough mixer is mainly composed of several parts such as a frame, a dough bucket, a control mechanism, a transmission mechanism, a manual tipping bucket, and a reverse switch directly controls the forward and reverse rotation of the motor, which is easy to operate and the dough machine adopts a built-in structure of the motor, which occupies a small space and has a compact structure.

The dough mixer is mainly composed of a frame, a dough bucket, an automatic dump mechanism, and an electrical control part. The transmission part adopts turbine deceleration and chain drive, automatic dump, built-in motor, compact structure, and the electrical control part plays a limit protection role through the control button, AC contactor, control the main and auxiliary motors to rotate, reverse, stop, and turn over the bucket. The machine is widely used in large and medium-sized catering units, and is an ideal supporting equipment for steamed bread production lines.

The dough mixer is mainly composed of a frame, a dough bucket, a main turbine box, a dump turbine box and an electronic control part. The turbine box adopts a closed structure, which effectively ensures the installation accuracy, makes the parts fully slippery, increases the service life, and reduces the occurrence of failures. The automatic dump mechanism is changed to a turbo box drive, which reduces the dump noise.

The agitator adopts the axial positioning and end face sealing structure, which solves the problems of axial channeling of the agitator and black surface grinding of the end face. The built-in structure of the motor is adopted, the turbine is directly connected with the stirring shaft, which reduces the power loss, the structure is connected, and the height of the fuselage is moderate, which makes the operation more convenient. The electrical control part plays the role of limit protection through the control button, AC contactor, and the travel switch that controls the main and auxiliary motors to rotate, reverse, stop, and dump the bucket.

The structure is simple and beautiful, and it is an ideal supporting equipment for large and medium-sized catering units and pasta manufacturers.

HWY IV dough mixer is a patented product of our factory, which is mainly composed of a frame, a dough bucket, a pedal tipping bucket mechanism, and an electrical control part. The transmission part adopts arc tooth turbine reducer and chain drive, which has high efficiency, low noise and long life. The motor is built-in, compact in structure, good sealing, the electrical control part is controlled by the control button, and the AC contactor controls the motor to rotate, reverse, stop, and the leakage circuit breaker plays the role of overload, short circuit, and leakage protection.

The machine is an upgraded product of the type and dough machine.

How it works. The flour is evenly mixed with water under the agitation of the agitator, firstly, the irregular small clumps in the colloidal state are formed, and then the small clumps are bonded to each other, and gradually form some scattered large clumps, and with the agitator continuously shearing, folding, calendering, stretching and kneading a series of actions on the dough, and make an ideal dough with a smooth surface, a certain elasticity, toughness and extension.

The dough mixer generally has a dough bucket, motor, bracket, motor, stirring shaft, generally these are the main ones, the others are small accessories, Yinying's dough machine has different models, user feedback is good.

The structure of the noodle grinder is mainly electrodes and gears, as well as winches.

Hello, Shandong Yinying's dough mixer is composed of three important parts: dough bucket, bracket and motor.

The dough mixer uses a machine to organically mix flour and water to make pasta, and it is clear that "dough" should be the "basic function" of this equipment. This dough mixer adopts main motor 8 to drive sprocket 7 through chain, and sprocket 7 drives the paddle on the main shaft 4 to stir flour. The auxiliary motor controls the barrel tipping by means of belt drive and worm drive.

Flour and water are contained in barrel body 5, main motor 8 is opened, main shaft 4 and paddle 6 are driven to rotate by a pair of sprockets 7 and transmission chains, flour and water are mixed evenly, as shown in Figure 3-63. In order to facilitate the removal of the flour that has been reconciled, the machine is also designed with an "auxiliary function" that pours the barrel body 5 by 90°. When working, start the auxiliary motor 1, decelerate through a pair of pulleys and worm and worm gear, as shown in Figure 3-64, drive the barrel body 5 to rotate slowly, stop at the dumping position.

Figure 3-63 Horizontal dough mixer 1 - auxiliary motor; 2-worm; 3-worm gear; 4-main shaft; 5-barrel body; 6-paddle; 7-sprocket; 8-main motor.

Figure 3-64 Worm drive.

First, pour the flour into the dough mixer, start the machine, and gradually add water. Stop adding water when the remaining third of the dry flour is there. Continue stirring until the noodles are reconciled. Noodles and wontons can be used firmer, and softer dumplings are better.

Using the dough mixer and dough method:

Before starting to use the noodle machine, you must check whether the line is safe, and you can start it only after confirming that there is no problem. After the power supply is ready, see that the dough mixer is working normally, and then proceed to the next step.

Put the prepared flour and water and other necessary agents into the box hopper, and mix the flour and water thoroughly at low speed, and then start the high speed. Directly starting the high-speed flour will fly outward. Generally, the mixing time is 3 minutes at low speed and 6 minutes at high speed.

During the period, pay attention to the reversal time should not be too long, after the dump bucket is tilted in place, the dough should be cut off with a knife, regardless of reversal or forward rotation, do not put the hand into the box bucket.

1. Safety operation procedures for dough mixers.

1. The dough mixer should carefully check the equipment and circuit conditions before starting, and only after confirming that it is correct, it can be turned on and used.

2. The reversal time of the dough mixer should not be too long, the dough should be cut with a knife after the bucket is tilted into place, and the hand must leave the box bucket when it is reversed.

3. The operator of the dough mixer cannot put his hands into the box bucket during the operation of the machine.

4. The operator of the dough mixer should fill the oil injection hole with lubricating oil every day; Insist on cleaning every day and keep the dough mixer clean, three.

Change the oil once a month.

5. Each dough mixing machine should be managed by a special person, and when the remaining noodles need to be cleaned up after maintenance or dough mixing, it should be checked first to see if the power is cut off before entering.

Next.

6. If the equipment is found to be running abnormally, the power should be turned off immediately and the security department should be notified for maintenance.

The dough mixer is whether you choose a household or a commercial one, the dough water ratio of the commercial dough mixer of Silver Eagle is generally 1:, and there are different models.

The dough machine should be very simple.

1.Pour into the noodles.

2.Pour in an appropriate amount of water.

3.Start the machine.

4.Turn off the machine.

5.Remove the live noodles.

This is a question that has been asked, and it is very puzzling.

After the power is turned on, the power indicator light is on, and there is no abnormality in the trial operation, pour the flour to be made into the dough bucket, then pour in additives or dissolve the additives in the liquid and then add them to the dough bucket, cover the lid tightly, press the "forward rotation" button, the machine starts to work, and after the dough is reconciled (the user masters it himself), press the "stop" button, collapse the foot pedal overturning bucket, and reset the dough bucket by hand. Release the foot pedal and lock the bucket stop with the positioning block, that is, complete a working cycle. When the machine is out of use, cut off the power supply.

Names and functions of signage.

It is best to weigh the noodles and water with a scale, and after the ingredients are placed, turn on the machine and pour the water slowly.

I use a silver eagle brand horizontal dough mixer, this is a little simpler, after connecting the power and pressing the start button. Use some defective products to interview the machine, but also when it is a cleaning and dough machine, first pour the flour into the dough bucket, and then start the button, slowly and evenly add water while running, and generally stir for about seven minutes to be OK. Hope to adopt.

Hello, the operation of the dough machine is actually quite simple, start the dough machine, pour the dough in, and then evenly add water to the inside, and the dough time is about seven or eight minutes.

This, look at the manual. Very detailed.

Generally, more than 10 kilograms can be used with a dough mixer, of course, it also depends on the maximum dough volume you use, and it is best to be much lower than the maximum dough volume. Although the dough mixer cannot achieve 100% "three lights", it is almost the same. Before starting the dough mixer, put the flour and water into the hopper in proportion (according to the use of the dough to determine the dough water ratio), and then start the dough mixer, usually after 6 minutes to mix the ideal dough.

The dough mixing machine is mainly suitable for the processing of various flour products, according to the characteristics of the wheat flour used in the pasta products, different pulp leaf forms can be selected to achieve different dough mixing effects. The plate blade vacuum dough mixing machine simulates the principle of manual dough mixing in a vacuum state, so that the gluten network is quickly formed, the protein tissue structure is balanced, and the gluten, bite and tensile force of the dough are far superior to the dough mixing effect of other forms of dough machine. The processed noodles have a smooth taste, high transparency and good elasticity.

The vacuum dough mixer is easy to operate and is suitable for various production requirements. The whole machine is made of high-quality stainless steel material, which meets the current relevant food hygiene standards.

If you want to make a dough machine, first pour the corresponding amount of flour into the dough bucket, then start the switch, add water evenly to the inside, and let it stir for six or seven minutes after adding an appropriate amount of water.

Can you use hot water for noodles?

Before February, 31 Zhang Yifei paid attention to private messages.

You can use hot water to mix the noodles. Hot water dough is also called boiling water dough or hot dough, generally speaking, the temperature of the dough water exceeds 60-100 degrees, under the action of heat, the protein in the flour solidifies, and decomposes the water, the texture of the gluten is destroyed, the starch will absorb a lot of water and expand, become a paste, decomposed into monosaccharides or disaccharides, at this time, the hot water dough will be translucent, delicate in taste, and sweet.

When the water temperature is higher than the cold water, the dough will spread rapidly, so the texture of the dough will be limited to a certain extent. The water absorption of flour will increase, and the toughness and elasticity of this dough will be lower than that of cold water, forming a warm water dough second only to cold water dough in variety and color. This kind of dough is suitable for making goldfish cakes and Sixi cakes.

Cold water can also be mixed with noodles. Cold water dough is a water dough prepared by mixing water at a temperature of less than 30 degrees, this dough is made of water with a relatively low temperature, and the protein in the flour can not be thermally denatured, so it maintains a relatively strong gluten, and the starch is at low temperature, and there will be no expansion, so that the dough is very strong and tough, but this kind of dough is relatively dull.

Hello, the smallest is now 10kg, and the smallest can do about 5 pounds at a time. When operating, it is only safe to put in the surface and water, and it can be automatically produced.

I bought a 10-bag noodle and dough washing gluten all-in-one machine in Kaifeng, and a double spiral gluten machine in Kaifeng. The machine has an instruction manual to put water first and pour 10 packs of flour into the machine at a time. Start the machine and drain the water while running.

It's easy to operate. You must be a machine with less flour. None of the noodles were reconciled.

In the end, there was no gluten. When the machine is bigger, put more flour. You can communicate a lot.

Answer: No, if the flour is baking powder. Boiling water will definitely kill the activity of baking powder, baking powder will lose its activity, which is equal to giving in vain, if the dough is made in winter, you can add some warm water, a little temperature can be used to promote fermentation.

Asking questions is this kind of large-scale automatic dough mixer.

Warm water can be used.

Ask how to mix the fried dumplings so that the mouth does not become hard.

surface and time for a long time.

Ask the boss what is going on when he says that he makes fried dumplings and seals them hard.

Question: We use a machine to make noodles.

Ask what is the ratio of machine to surface.

The first question: Generally, more than 10 kilograms can be used to mix noodles with a dough mixer, of course, it also depends on the maximum amount of dough you use, and it is best to be much lower than the maximum dough volume.

The second question: although the dough mixer cannot achieve 100% "three lights", it is almost the same.

The third problem: before starting the dough mixer, put the flour and water into the hopper in proportion (according to the use of the dough to determine the dough water ratio), and then start the dough mixer, generally after 6 minutes to mix the ideal dough.

Generally, more than 8 kilograms can be used with a dough machine, you can try the silver eagle's dough machine, there are many models, it is divided according to the number of noodles at one time, ** discount, although the dough machine can not achieve 100% "three lights", but it is almost the same. Before starting the dough mixing machine, put the dough first, and then put the water, grasp the water surface ratio, turn on the equipment, and you can mix the dough.

Dough mixer: bai

The automatic vacuum and dough machine is self-developed by Jingmei Huayan

The most domestic dough mixing machine developed by the first to return is mainly suitable for each.

The dough mixer is to mix dry flour and water into a dough, and the kneading machine, also known as the dough sheeter, is to reprocess the dough to make the noodles taste good and soft.

It's not the same machine.

The kneading machine is the main equipment for pasta processing, --- the mixing machine

After a dough mixer will be the flour.

After adding water and additives and forming a dough, it is repeatedly kneaded by the drum of the kneading machine to make the gluten grow and perfect, and obtain the required dough sheets of various thicknesses.

The dough mixer is a kind of pasta machine, which is mainly to mix flour and water evenly. There are vacuum and non-vacuum dough mixers. It is divided into horizontal, vertical, single-shaft, double-shaft, half-shaft, etc.