1. ZHM Vacuum Flour Mixer is composed of frame, body, vessel that can tilted 950° , vessel lid, mechanical transportation, water circulated vacuum pump and the electric parts. 2. The frame, body, vessle, vessel lid and paddle all adopted SUS304 stainless steel. 3. 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. 4. 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 to -0.09MPa. 5. The operational system is composed of PLC and touching screen, both Chinese and English language. 6. ISO 9001: 2008 7. CE certification1. SUS304 stainless steel 2. Vacuum pump 3. U-shape Paddle imitate human hands 4. Vacuum degree: -0.09MPa 5. CE, ISO certification 6. 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. 7. Application: ZHM Vacuum Flour Mixer can be used to make all kinds of dough, such as noodles, dumplings, steamed bread etc. The dough featured by flexible, transparent, vigorous, smooth and tasty. Vacuum Flour Mixer ZHM120 Power(KW) 12.6 Volume(L) 120 Capacity (KG/TIME) 25~50 Vacuum (MPa) 0~-0.09 Shaft Speed 41rpm External Dimension (mm) 1310×700×1500 Face Turned box (°) 95 Weight (KG) 968
